HumbleIntelligence/food-ner-1-Million huggingface dataset:
Chop cherries and drain on paper towels. Pat cherries dry and set aside. In a heavy medium saucepan, combine milk, rice and salt over medium-low heat. Stirring frequently to prevent mixture from scorching, cover and cook about 25 to 30 minutes or until rice is tender and most of milk is absorbed. Remove from heat. Without stirring, add marshmallow and cream cheese to rice mixture; cover and let stand 5 minutes. Add sweetened condensed milk and extracts. Stir until marshmallows melt and mixture is well blended. Transfer to a large bowl and cool 20 minutes. Stir cherries into rice mixture. Fold in whipped cream and almonds. Spoon into individual serving dishes. Cover and chill until ready to serve. Yield: about 8 cups fruited rice.
Cook ground chuck; drain. Cook noodles; drain. Mix ground chuck, noodles, sour cream and the spaghetti sauce together. Put mixture in a long baking dish. Put Mozzarella cheese over mixture. Bake at 350°until cheese is melted well.
Mix all ingredients together and pour into 10 x 13 inch pan. Bake at 325° for 40 minutes, or longer as necessary.
Brown pork in Crisco. Add water; cover and cook 1 hour over low heat. Combine cornstarch, salt, sugar, vinegar, pineapple juice and soy sauce in a saucepan and cook, stirring constantly, until slightly thickened. Pour sauce over hot pork. Allow to stand 10 minutes. Stir in green pepper, onion and pineapple. Cook about 5 minutes. Serve over hot rice. Makes 6 servings.
Put salt into water and bring to boil. Add macaroni. Use just amount of water that when macaroni is done it won't have to be drained. Watch closely. Put into a 9 x 13-inch baking dish.
Preheat oven to 350°. Combine bran, nuts, fruit and baking powder. Stir in honey, brown sugar or molasses. Mix egg whites, milk and oil together and blend in with mix. Line muffin pans with paper cups and pour in batter. Bake 20 to 30 minutes. Test with toothpick for doneness. Store in plastic bag and refrigerate.
Cream butter and sugar. Add vanilla, water and flour. Mix well. Add chopped pecans. Form small balls and bake on ungreased cookie sheet at 300° for 20 minutes or until brown. While hot, roll in powdered sugar.
Place sugar and flour in large bowl. In saucepan, bring to boil oleo, water and cocoa. Pour over sugar and flour, beat well. Add the rest of the ingredients. Mix well and pour into a well buttered deep cookie sheet or 9 x 13 baking pan. Bake at 400 degrees for 20 minutes. Five minutes before cake is done, cook icing to a boil.
Stew chicken with pepper, salt and bay leaf. Bone and cut in bite size pieces. Cook green pepper and onions in butter until tender. Stir in soups and Ro-Tel. Simmer about 15 minutes until well blended. Add chicken to soup mix. Arrange tortilla chips in bottom of greased 13 x 9-inch pan. Pour soup mix on top of chips. Put cheese on top and bake at 325° for 40 minutes.
Boil sweet potatoes until soft. Mash until smooth, then add eggs, sugar, vanilla, cinnamon, nutmeg and milk. Mix well. Pour into a 9-inch pie crust. Bake for 45 minutes in 350° oven or until crust is browned.
Boil chicken in a small amount of water until done. Chop chicken and set aside. Combine soup, milk, picante sauce and onion. Layer half of tortillas, chicken and soup mixture and cheese in 1 1/2-quart casserole dish, coated with Pam. Layer second half. Cover and refrigerate 24 hours. Remove cover and bake at 300° for 1 hour. Serve hot.
Beat eggs until light. Add oil, zucchini and vanilla. Sift flour and dry ingredients into egg mixture. Add nuts. Bake at 300° for 40 to 45 minutes. Slice when cooled.
Mix all ingredients together. Bake in hot skillet, to which 3 tablespoons cooking oil has been added, for 30 minutes at 350° (or spray with Pam).
Cook berries in cold water. Put through strainer. Add boiling water. Add raisins, chopped orange and sugar. Simmer for 20 minutes. Add nut meats. Store in refrigerator or pour into sterilized jars and seal with wax when cool.
Dissolve gelatin in boiling water. Add cold water and lemon juice; chill until thickened. Mix salmon with sour cream, mayonnaise, onion and dill. Blend into gelatin. Pour into 6-cup mold. Chill until firm, about 4 hours. Unmold. Serve with crisp salad greens. Garnish with fresh dill and thinly sliced cucumbers or lemon wedges, if desired.
Cook noodles until half done. Meanwhile, in a bowl open tuna and flake apart. Drain noodles. In large bowl stir onion, noodles and tuna and mushroom soup together. Preheat oven to 350°. Grease a casserole dish. Pour noodle mix in. Sprinkle with crumbs or potato chips. Bake for 30 minutes.
Combine potatoes, 1/2 cup melted margarine, onion, soup, sour cream and cheese. Mix well and put into casserole dish. Mix remaining oleo with the crumbs and sprinkle on top. Bake at 350° for 50 minutes.
Preheat oven to 350°. Lightly grease a cookie sheet. Cream together butter or margarine and sugars with an electric mixer at high speed. Beat in egg. Stir in vanilla and peppermint extracts. Sift together dry ingredients and add this to the butter mixture, along with the chocolate chips and nuts. Stir until well combined.
Make rice as instructed; cool. Mix all ingredients and refrigerate. Prepare at least 4 to 6 hours in advance.
Preheat oven to 325°. Combine bread crumbs, parsley, garlic, salt, pepper, Parmesan cheese and lemon zest. Rinse fillets gently and pat dry. Rub fillets with oil; dip in bread crumbs, coating each side. Bake 15 to 20 minutes, uncovered, until done. Garnish with parsley and lemon wedges.
Trim the fat and skin from the leg of lamb. Combine remaining ingredients. Place lamb in baking pan. Top with mixture. Cook at 350° for 20 to 25 minutes on each side. Baste with sauce.
Cook Crisco, margarine, cocoa and water in microwave until boiling, then add vanilla, soda, buttermilk, sugar and eggs. Mix. Put in greased oblong pan. Bake at 350° for about 30 minutes.
Cook broccoli and drain. Mix with chicken soup, cheese and chicken. Spread in a greased 9 x 9-inch pan. Bake at 350° for 30 minutes.
Preheat oven to 350°. Butter 1 1/2-quart casserole dish. Cook macaroni and drain. Layer 1/3 macaroni, sprinkle lightly salt and pepper and 1/3 of cheese. Dotting with slivers of butter; repeat twice more. Pour milk over all. Cover with bread crumbs. Sprinkle with paprika. Bake uncovered for 1 1/2 hours.
1. Preheat oven to 375°. Butter a 15 x 10-inch jelly roll pan. Line with a piece of waxed paper 1/2-inch smaller than the pan; butter the paper.
Combine cucumbers, green pepper, onion, celery seed and salt in bowl; mix well. Stir sugar into vinegar in small bowl until dissolved. Pour over vegetables. Chill, covered, in refrigerator overnight. May store in refrigerator for 2 weeks. Yield: 36 servings.
Sift together flour, baking powder, soda and salt. Beat butter and sugar until light and fluffy. Add eggs and vanilla; beat well. Add sifted dry ingredients, coconut, walnut meats and raisins; mix well. Stir in Special K. Drop by tablespoons onto ungreased cookie sheet. Bake at 375° for 12 to 14 minutes or until lightly browned. Makes about 6 dozen (1 1/2-inch diameter) cookies.
In a large bowl, toss the honeydew and strawberries with fruit spread; set aside. In a mixing bowl, beat cream cheese and sugar until smooth. Add sour cream; mix well. Fold in whipped topping and cake. Drain juice from fruit mixture. In a trifle dish or deep salad bowl, layer a third of the fruit, a third of the cake mixture and a third of the chocolate. Repeat layers twice. Serve immediately.
Combine milk, sugar, 1/2 teaspoon salt, vanilla and eggs. Beat well. Pour into freezer. Use regular milk to fill to fill line. Turn freezer until frozen.
Place meat between sheets of wax paper. Pound with heavy skillet on hard surface until quite thin. Cut into serving size pieces.
Combine all ingredients; put into the unbaked pastry. Bake at 350° for 30 to 40 minutes.
Microwave first 3 ingredients for 5 minutes. Let stand 1 minute, then add sugar (more or less to taste). Add to ice cubes and cold water to make one gallon.
Beat pudding mix and milk until smooth. Add Eagle Brand, sour cream, vanilla and Cool Whip. Mix until smooth.
Bring to boil first 5 ingredients, stirring constantly. Boil 1 minute. Beat until lukewarm. Add vanilla and beat until thick. If too thick, add 1 tablespoon of cream.
Sift flour and salt in a bowl. Add milk, oil and egg. Beat until smooth. Cut onion into 1/4-inch slices and separate into rings. Dip each ring into batter. Drain excess batter. Drop rings into heated shortening (375°). Fry 2 to 3 minutes, turning occasionally.
Mix first 4 ingredients until it crumbs like meal. Mix the next 3 ingredients with egg and buttermilk. Beat well. Pour the second mixture into greased and floured sheet pan. Sprinkle topping (first mixture) over. Bake at 350° for 25 minutes. Cool. Cut into squares.
Split eggs lengthwise and set on plate. Combine yolks and remaining ingredients except paprika. Spoon mixture into whites and sprinkle with paprika.
Sift flour with baking powder and salt. Cream lard with sugar and anise seed until fluffy. Beat in eggs, one at a time. Mix in flour and brandy until well blended. Turn dough out on floured board and pat or roll to 1/4 or 1/2-inch thickness. Cut into shapes. Dust with mixture of sugar and cinnamon. Bake 10 minutes at 350° or until browned.
Reserve 2/3 cup dry cake mix. In a large bowl, combine remaining cake mix, butter and 1 egg. Mix well. Pat into well-greased 13 x 9 x 2-inch baking pan. Bake at 350° for 15 minutes. Combine reserved cake mix, pumpkin, sugar, 2 eggs, peel and dash of salt. Beat at medium speed of electric mixer 1 to 2 minutes. Pour over partially baked layer. Top with nuts. Bake at 350° until set (15 to 20 minutes). Cool. Cut into bars. Refrigerate. Makes 32 bars.
Mix 1st 4 ingredients in a deep bowl. Add hot water. Beat to stiff peaks.
Mix all ingredients and form loaf. Place in shallow pan and start baking at 350° while combining the sauce ingredients.
Brown hamburger. Add onion, barbecue sauce and brown sugar. Simmer 10 minutes.
If color is desired, add to water, then combine with cornstarch. Try adding more or less of each ingredient. Punch it, it's hard! Stick your finger in it and stir slowly, it's soft!
Heat oven to 350°. Prepare cake mix as directed. Pour batter into well-greased and floured 10-inch Bundt pan. In small bowl, beat cheese, margarine and cornstarch until fluffy. Gradually beat in sweetened milk, then egg and vanilla until smooth. Pour evenly over cake batter. Bake for 50 to 55 minutes, or until toothpick comes out clean. Cool 15 minutes; remove from pan. Cool. Drizzle with chocolate glaze.
Cook 2 cups raisins for 20 minutes in 2 cups water. Put 1 teaspoon soda in 1 cup raisin water. Add 3 cups flour and 1/2 cup walnuts. Blend all together! Put in 9 x 13-inch pan. Bake at 350° for 45 minutes.
Heat oven to 350°. In bowl mix graham cracker crumbs, flour and baking powder. In a large bowl mix milk and margarine until smooth. Add flour mixture, mix well. Stir in coconut and chips. Drop by spoonfuls on ungreased cookie sheets. Bake 9 to 10 minutes until lightly browned. Store at room temperature. Makes 3 dozen.
Beat egg yolks with condensed milk just until blended. Add lime juice and beat until mixture thickens slightly. Pour into baked and cooled pie shell. Refrigerate until well chilled. Whip cream and fold in sugar. Spread over pie filling, making sure whipped cream touches pastry all around. Return to refrigerator and chill several hours or overnight before serving. Makes 6 to 8 servings.
Preheat oven to 400°. Cream the cheese and butter. Blend in all ingredients except olives. Mold a tablespoonful of cheese mixture around each olive. Place on ungreased cookie sheet. Bake for 12 minutes.
Saute onion in butter. Mix together cheese, sour cream and soup. Coat Tater Tots with cheese mixture, then add butter and onions. You may save some cheese to sprinkle over the top of casserole. Bake at 350° for 30 to 45 minutes. Yields 4 to 6 servings.
Spray a 9 x 13-inch Pyrex with Pam. Spread bottom with Quaker honey-nut toasted oatmeal dry cereal. Layer in cut up apples (about 4) and the cranberries. Sprinkle with the nutmeg and cinnamon mixed with the sugar. Add more cereal on top as pan will allow. Doll up with brown sugar and butter. Sprinkle on 3 tablespoons water and bake at 350° for 40 to 45 minutes. Serve warm with ice cream.
Mix all ingredients in bowl except cheese. Put part of cheese in mixture. Place in greased baking dish. Arrange remainder of cheese on top of mixture. Bake in preheated 350° oven for 35 to 45 minutes or until firm.
Mix all ingredients in a large bowl. Transfer to 2-quart baking dish. Bake in 350° oven for 35 to 45 minutes. This makes a great potluck dish; travels well and is quickly eaten.
Bring chicken broth and water to a boil. Add onion, carrot and broccoli; cook until broccoli begins to get tender. Reduce heat to simmer. Mix flour and cold water thoroughly to make thickening. Slowly stir into soup. Stir in cheeses, then milk. Stir frequently. Do not return to boil. Serve hot!
Whiz milk, vanilla and dates. Combine this with bread crumbs (tear bread into dry blender and whiz lightly, 2 slices at a time), 1/2 cup pineapple and juice, carrots, walnuts and raisins. Spoon lightly into a 9 x 9-inch pan. Bake at 300° for 60 minutes.
Saute the onion and mushrooms in some of the oleo until onion is clear. Put in a casserole dish with the remaining ingredients. The mixture will be "soupy" before baking. Bake at 375° for 45 minutes with a lid, then 15 minutes without a lid.
Add onion to melted butter; saute. Stir in flour until blended. Add milk to mushroom liquid to make 1 1/2 cups liquid. Gradually add to butter-flour mixture. Add salt, pepper, Worcestershire sauce, shrimp and mushrooms. Arrange artichokes in bottom of buttered casserole, 8-inch size. Pour shrimp sauce over artichokes. Sprinkle buttered crumbs on top. Bake, uncovered, at 375° for 20 to 25 minutes until bubbly.
Cook head meat, hearts, trimmings, etc. until bones can be removed easily. When cooked, grind all the meat through grinder. Remove all blood vessels from hog liver and cut liver deeply with knife and scald in boiling water for about 10 minutes. Grind. Use about 8 pounds head meat to 1 1/2 to 2 pounds liver. Add enough liquid from ground meat to make a soft texture. Add cornmeal, flour, salt and pepper to taste. Four parts meat, 3 parts liquid and 1 part cereal by weight. Can in jars or freeze. Slice and fry in skillet. Omit liver if desired.
Cream the oil, sugar, eggs and vanilla in a large bowl. Combine with dry ingredients and mix well. Add nuts and apples. Spread into ungreased 13 x 9-inch pan. Sprinkle chips over it and bake at 350° for 50 to 60 minutes.
Cut bacon in 1-inch pieces and brown. Remove from pan and drain. To bacon fat, add vinegar, water and sugar and heat to boiling. Beat egg in bowl and stir into hot mixture slowly.
Spread dinner rolls flat on a pan and bake. Let cool. Let cream cheese soften so that mixing of cheese, dressing mix and mayonnaise will be easier. Spread over cooled crust and slice in small squares. Sprinkle the veggies and serve cool.
In a small bowl, mix together garlic, orange peel, salt, thyme, rosemary and pepper. Slip fingers between the skin and flesh of the chicken, leaving the skin attached. Spread 1/4 of herb mixture under the skin of each chicken quarter, pulling the skin back over spices. Mix together orange juice, vinegar and Worcestershire sauce. Place chicken on prepared grill, skin-side up, about 8 inches from heat. Cook, turning and basting with orange juice mixture every 5 minutes, for about 40 minutes, or until fork can be inserted in chicken with ease.
Beat well together the first three ingredients. Add flour, salt, baking soda and cinnamon, then mix well. Add apples, mint and nuts; fold into mixture. Bake at 350° for 30 minutes.
Preheat oven to 375°. In small bowl, combine flour, baking soda, baking powder and salt; set aside. In large mixer bowl, beat butter and sugar until creamy. Beat in egg and vanilla. Gradually beat in flour mixture (batter will be stiff). Stir in 1 cup chips. Roll by rounded teaspoonfuls into balls; place on ungreased cookie sheets. Gently press 3 to 4 of the remaining morsels on top of the cookies. Bake for 8 to 10 minutes, or until cookies are puffed and slightly golden at edges. Let stand on cookie sheets for 2 minutes. Remove from cookie sheets; cool.
Melt butter. Saute onions. In casserole dish, put layer of crackers, onions and 1/2 can of soup. Put another layer of each. Top with crackers and cheese. Mix together the eggs and milk. Pour over top. Bake at 350° for 25 to 30 minutes.
Preheat oven to 350°. Combine flour, oats, brown sugar and butter in a small bowl. Beat on low speed until crumbly. Press into a 9 x 13-inch ungreased baking pan. Bake 15 minutes. Combine sugar, pumpkin, milk, eggs and pie spice in a large mixer bowl. Beat at medium speed 1 to 2 minutes. Pour over crust. Bake 20 minutes.
Beat eggs until light and fluffy. Gradually beat in confectioners sugar. Stir in melted butter. Sift together dry ingredients; fold into egg mixture with nuts and fruits. Spread in greased 9-inch by 9-inch by 2-inch baking pan. Bake in slow oven (325°) for 30 to 35 minutes. Cut into bars; frost with butter frosting and top with candied cherries, if desired. Makes about 1 1/2 dozen bar cookies.
In large frying pan, crumble sausage. Brown over medium heat until no longer pink; drain. Prepare pasta according to package.
Grease casserole well. Put a layer of oysters, then a layer of cracker crumbs. Repeat these layers, sprinkling thyme through the oyster layers. Dot butter through pie. After several layers, pour milk over the entire pie until mixture is level with top of casserole. Bake for 1/2 hour at 400°.
Preheat oven to 350°. Finely chop ham and onion. Place in a bowl. Add cheese, egg, pepper and mustard; stir to combine.
Melt butter and blend with sugar. Add slightly beaten egg. Let mixture stand to cool. Add sifted and measured dry ingredients. Stir	in pecans. Spread in a greased pan 8 x 8-inches. Bake in 350° oven for 30 minutes. Cut in squares and let cool in pan.
Cream butter and sugar; add eggs, one at a time, beating well after each addition. Add melted chocolate, coffee, and almond or rum extract. Stir in flour and 1 cup of pecans. Pour into pastry shell; sprinkle with remaining pecans. Bake at 375° for 25 minutes or until done. Cool; top with whipped cream if desired. Yields one 9-inch pie.
Brown meat. Add remaining ingredients in layers in order given. Cover when steaming. Turn to low and simmer for 30 minutes. This can be made ahead.
Preheat oven to 350°. In medium mixing bowl, beat egg yolks; stir in sweetened condensed milk, ReaLemon and food coloring, if desired. Pour into crust; bake 8 minutes. Cool. Chill thoroughly. Top with whipped topping. Garnish as desired. Refrigerate leftovers.
Brown roast in hot oil and also in Dutch oven. Drain off drippings. Add water and seasonings. Bring to a boil. Cover and reduce heat; simmer 1 1/2 to 2 hours or until roast is done.
Beat egg white until it stands in a soft peak. Gradually add brown sugar and vanilla. Fold in pecans. Place on greased cookie sheet. Bake 20 minutes at 250°. Turn oven off and leave in oven 20 minutes. Let cool. Put in airtight container. Freezes well.
Slice off crust from bread. Using a rolling pin, roll each slice of bread until it is very thin. Spread a thin layer of mayonnaise on each slice and sprinkle pepper on the mayonnaise (a pepper mill works best). Roll up one spear of asparagus in each piece of bread. Serve chilled on a bed of Boston/romaine lettuce.
Cut up into a 1-pint jar the olives, pimientos, green pepper and onions. Then add lemon juice, vinegar, salt and salad oil. Let stand overnight and serve over a green or fresh vegetable salad.
Beat ingredients together until smooth and slightly thickened. Pour into single cooked pie shell. Chill until thickened like pudding. Cover with Cool Whip when ready to serve.
Mix jellos and hot water and cold water. Let set. After this is set, add cream cheese, sugar, vanilla and cream. Mix jello and cream cheese mixture well, then pour into an 8 x 12-inch pan lined with slices of angel food cake. Refrigerate until well set.
Line greased 13 x 9 x 2-inch pan with bread cubes; set aside. In a skillet, brown sausage with onion and pepper; drain. Stir in pimientos; sprinkle over bread.
Wash broccoli and cut into bite sizes. Place in plastic or stainless steel refrigerator container that has a tight cover. Wash or wipe off mushrooms; thinly slice them and place on top of broccoli. In a separate bowl, combine vinegar, parsley, pepper, salt, lemon juice, oil and sugar. Mash or chop garlic very fine and add to dressing. Mix well and pour over vegetables. Cover container tightly and refrigerate, turning container several times a day. Drain well and serve.
Cook amount of potatoes desired in salted water. When the potatoes are cooked, drain and cut the potatoes in small pieces. Add black pepper, chopped onion, oil and vinegar to your taste.
Drain pineapple, reserving 1/4 cup syrup. Toss pineapple lightly with ham, grapes and cheese. Line salad bowl with your favorite lettuce or a mixture of lettuce leaves. Spoon salad mixture onto lettuce. Chill.
Place chops on unheated broiler pan rack. Broil chops 3 to 4 inches from heat for 5 minutes. Turn chops. Sprinkle with salt and pepper. Broil 5 minutes or until done.
Combine all ingredients. Cover and chill 1 hour. Serve with sliced veggies and corn chips.
Mix cream cheese until smooth. Stir in pineapple, 1 cup pecans, green pepper, onions and salt, then chill. Shape into balls. Roll in remaining nuts. Refrigerate until well chilled. Garnish with parsley.
Combine sugar and cinnamon. Roll a biscuit into a 9-inch rope; bring ends together and seal. Repeat with remaining biscuits. Dip each circle in the melted butter or margarine, then in the cinnamon-sugar mixture. Twist circles into a figure 8; place on greased baking sheet. Sprinkle with nuts if desired. Bake at 450° for about 10 minutes. Serve warm. Makes 4 or 5 servings.
Mix butter and Dijon mustard and spread on bread. Spread layer of bread on bottom of 9 x 13-inch pan. Cover with layer of grated cheese and layer of cooked sausage. Layer one more time. Pour milk and egg mixture over bread. Cook at 350° until top is brown.
In punch bowl, stir together all ingredients. Serve in punch cups. Yields 10 (1/2 cup) servings.
Preheat oven to 425°. Spray 9-inch deep-dish pie plate with vegetable spray. In a large bowl, combine brown sugar, granulated sugar, flour, lemon peel, cinnamon and nutmeg; mix well. Add apples to sugar mixture; stir until coated. Stir in raisins; spoon into prepared pan. Place pie crust on top of filling. Trim edges, pressing against edge of pan. Using a sharp knife, cut 2 or 3 slits or steam vents in the crust.
Mix all ingredients, except corn flakes and melted margarine. Spread in lasagna pan. Just before serving, top with crushed corn flakes and melted margarine. Bake 45 minutes in 350° oven.
Preheat oven to 350°. Cook broccoli by directions on package. Mix all ingredients together in casserole dish. Bake for about 30 to 40 minutes.
Cover potatoes with water and bring to boil. Reduce to medium heat and simmer until tender. Drain and place in a mixing bowl; beat potatoes with mixer until fluffy. Cut cream cheese into small pieces and beat in with the oleo. Beat in sour cream and seasonings. Scrape into buttered casserole dish. Cover with plastic wrap. Refrigerate. Bring to room temperature. Reheat at 300°, uncovered, for about 20 minutes. Makes 8 servings.
Scald milk. Stir in sugar, salt and margarine. Cool to lukewarm. Measure warm water into large warm bowl. Sprinkle or crumble yeast. Stir until dissolved. Stir in lukewarm milk mixture, the beaten eggs, flour and cornmeal. Beat until well blended, about 2 minutes. Batter will be stiff. Turn into 2 greased 8-inch round cake pans or 2 greased 9 x 5 x 3-inch loaf pans. Cover, let rise in warm place free from draft until double in bulk, about 1 hour. Bake in moderate oven at 375° for 30 to 35 minutes. Yields 2 loaves.
Soften cream cheese to room temperature. Beat in vanilla and brown sugar. Slice apples to dip.