HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook macaroni according to package directions. Drain and rinse with cold water until completely cool. In a large salad bowl, combine macaroni, chicken, cheese, red pepper, carrots, bacon and olives. Add dressing and toss well. Cover and chill. Makes about 4 main dishes or 6 side dish servings.
Mix pineapple and Jell-O until dissolved. Add whipped cream and cottage cheese together, then add to Jell-O mixture. Pour in bowl or baking dish. Chill 1 hour.
Sift together the flour, soda, salt and cocoa. Add the oil, buttermilk and vanilla to a very smooth batter. In separate bowl, beat the eggs until thick and foamy. Gradually add the sugar and continue beating until well blended and fold into the batter until well blended. Cook in 2 (8-inch) cake pans at 350° for 35 to 40 minutes.
Mix cream cheese and cottage cheese and spread in 9 x 13 or smaller pan. Pour taco sauce on top of cheese mixture. Add lettuce, tomatoes, green onions and shredded cheese. Serve with tortilla chips.
Mix eggs and sugar. Add oleo, buttermilk, vanilla and coconut. Pour into pie shells. Bake at 350° for 45 to 50 minutes.
Preheat broiler; spray broiler pan with nonstick vegetable spray. Coat scallops lightly in bread crumbs; place on prepared pan. Combine lemon juice and margarine; sprinkle over scallops. Broil 3 to 5 minutes or until cooked thoroughly. Serve immediately with lemon wedges, if desired. Makes 2 servings.
Cook rice until half done. Brown sausage. Pour off grease from time to time. Brown onions until golden in a little sausage fat. Pour 2 1/2 cups boiling water on soup mix. Mix well. Place in greased casserole and bake for 30 to 40 minutes at 350°.
Combine first 4 ingredients in saucepan; bring to a boil. Boil for 1 minute. Add remaining ingredients. Mix well. Drop on waxed paper by teaspoonfuls or place in 9 x 13 inch pan and cut when cool. May be cooled in refrigerator. Yield 2-3 1/2 doz. cookies.
Mix pretzels, Rice Krispies and peanuts in a bowl; set aside. Melt white chocolate with peanut butter. Pour over other ingredients. Mix well. Drop from teaspoon onto wax paper. Let dry. Makes 80 to 90 pieces. Do not bake!
Mix together and add 1 1/4 cans of water. Freeze in 1 gallon milk jug (make sure it's not too full). Shake often and it makes a "slushy."
Combine all ingredients in large bowl. Pour into greased 8 x 8-inch casserole. Bake in preheated 350° oven for 45 minutes. Serves 6. Yummy!
In large bowl with lid, add flour, salt and shortening. Shape up and down until balls start to form. Add egg, vinegar and water; shake in circular motion until mixed well. Divide into balls; wrap in plastic wrap and freeze. Use when needed.
Precook, skin and bone chicken. Put in baking dish. Mix soup and milk and pour over chicken. Mix stuffing as directed on package. Spoon over chicken. Bake at 350° for 1/2 hour.
In a large skillet over medium heat cook beef, chopped green pepper and chopped onion until meat is no longer pink. Drain. Stir in noodles, tomatoes, water, chili sauce, salt and pepper. Mix well. Cover and cook over low heat for 15-20 minutes or until noodles are tender. Stirring frequently. Add bacon. Yields: 5 servings.
Peel and dice potatoes. Combine with celery, onions, green pepper, vinegar, salt, pepper, mustard and eggs. Toss lightly to mix. Add oil and bacon. Toss again. Spoon into shallow 9-inch baking dish. Top with cheese. Broil, with surface of food 3 inches below moderate heat until cheese is melted and golden brown.
Stir together flour, salt, sugar, baking powder and orange peel. Cut in butter to make a crumbly mixture. Add milk, a tablespoon at a time, to make a slightly sticky dough.
Mix meat, salt, pepper, garlic, onion and rice. Roll meat mixture in cabbage leaves; place in pot. Cover with tomatoes and water. Bring to boil, turn down heat and cover. Cook on low heat for 1 hour.
Bring a large pot of water to a boil. Meanwhile, shred or mince the ginger. Cut the mushrooms into thin slices. Cut the scallions into slivers, 1 1/2-inch long. If using sea scallops, cut into quarters. In a large saucepan, bring the chicken broth, ginger, sesame oil and red pepper to a boil over medium-high heat. Add noodles to the first pot of boiling water and cook 3 minutes. When broth comes to a boil, add sea scallops, sprouts, snow peas and mushrooms. Reduce heat, cover and cook 2 minutes. Add scallions and cook 30 seconds. Drain noodles and add.
Make deviled eggs using the horseradish sauce and mustard (no quantities given). Place eggs in a 9 x 13-inch Pyrex. Mix together the remaining ingredients and pour over the eggs. Store in refrigerator at least 6 hours or longer.
Layer in 9 x 12 pan the hash brown patties, shredded cheese and ham. Beat eggs, milk, salt and mustard. Pour over first 3 ingredients. Cover and bake 1 hour at 350°. Uncover and bake 15 minutes more.
Beat eggs and add other ingredients. Use small ice cream scoop and drop onto cookie sheet. Flatten out. Bake about 12 minutes at 350°.
Mix sugar, vanilla, egg, milk and butter. Add dry ingredients. Refrigerate 1 hour. Roll out to 1/4-inch and cut into desired shapes. Ice with powdered sugar and milk after cookies cool.
Cream together cream cheese and sugar. Fold in Cool Whip. Spread on top of crust. Blend together in pan the pudding and milk. Heat to boil. Cool and spread on top of cream cheese mixture. Cover with Cool Whip and refrigerate.
Heat the cider and cinnamon stick in a large saucepan; bring to a boil and simmer, covered, 5 minutes. Add the remaining ingredients and simmer, uncovered, for 8 more minutes. Keep hot over low heat. Float an orange, studded with cloves.
Combine cinnamon, cloves and 1 quart water in a saucepan. Boil for 20 minutes. Add 2 more cups of water, jello and sugar. Heat to dissolve. Add pineapple juice and lemon juice. Serve hot. Cloves and cinnamon sticks can be removed, if desired.
Mix and pile lightly in 8 1/4 x 13 1/4-inch Pyrex baking dish. Sprinkle cheese, then potato chips over contents of dish. Bake at 425° for 20 minutes. Serves 6.
Cream butter and 3/4 cup sugar until light and fluffy. Add the egg yolk and vanilla, beating until thick and silky. Stir flour, cocoa and salt; mix thoroughly. Add this butter-sugar mixture and stir until moistened. Spread dough in ungreased 8 x 8-inch baking pan and put in the freezer to chill for 10 minutes. Heat oven to 325°. Stir raspberry jam to make it smooth. Spread over chilled dough and freeze for 5 minutes. Beat egg whites until frothy and brush about 1/2 over cold raspberry jam. Scatter walnuts on top and press into place. Bake at 325° for 35 minutes. Remove from the oven and sprinkle with sugar. Makes 16 small squares.
Combine sugar, flour and 1/2 teaspoon salt. Gradually stir in pineapple juice and eggs. Cook over moderate heat, stirring until thick. Add lemon juice. Cool mixture to room temperature. Bring water, remaining 2 teaspoons salt and oil to a boil. Add acini de pepe and cook at a rolling boil until done. Drain, rinse with water, drain again and cool to room temperature. Combine egg mixture and acini. Mix lightly but thoroughly. Refrigerate overnight in airtight container. In morning, add remaining ingredients. Salad will keep as long as a week in an airtight container in the refrigerator. Makes 25 servings.
Dissolve sugar in tea. Dissolve Jell-O in hot water and cool. Mix tea and Jell-O; add chilled fruit juices (orange juice undiluted). If cold juices are added before Jell-O cools, you will have lumps. Before serving, add strawberries and ginger ale. Freeze ring of ginger ale with fresh strawberries in it to float in punch bowl. Serves 24 with seconds.
Boil sausage for 10 minutes. Fry peppers and onion in olive oil until brown. Then fry sausage in peppers and onion for 15 minutes under a slow flame.
Mix ingredients thoroughly. Form into balls and bake at 350° for 30 minutes or until done.
Mix together, put in a small roaster pan (covered). Bake at 350° about one hour. Stir every once in a while.
Cook potatoes in boiling salt water (1/2 tablespoon of salt to 1 cup of water). Boil 30 to 40 minutes or until tender. Drain and cool slightly. Peel and cut into cubes. Toss potatoes with chopped onions, salt and pepper. Pour Italian salad dressing over potatoes; cover and chill thoroughly for 8 hours. Add celery and chopped egg whites. Mash egg yolks and mix with mayonnaise. Add sour cream and horseradish mustard, then fold into salad. Will serve 20 to 25 people.
Cream margarine and sugar. Add well beaten egg yolks. Sift flour, salt and baking powder together. Add to first mixture, a little at a time alternating with milk. Fold in stiffly beaten egg whites and vanilla. Melt the 1/2 stick margarine in large pan. Spread the brown sugar over the margarine. Drain juice from pineapple and arrange slices close together over brown sugar. Pour cake batter over fruit and bake in moderate oven at 350° for about 45 minutes. Let rest in pan about 5 minutes, then turn out on cake plate. Serve with whipped cream.
Pour pineapple in large casserole dish, 9 x 13-inch or larger. Mix flour, 1/2 cup pineapple and sugar. Mix well; pour over pineapple. Sprinkle cheese over the casserole. Melt oleo; let cool. Crush crackers in plastic bag; spread over casserole. Pour oleo over cracker crumbs; mix well. Bake in oven at 350° for 30 minutes.
Remove cartilage from crab meat. Mix breadcrumbs, eggs, mayonnaise and seasonings. Add crabmeat and mix gently so crabmeat stays firm. If mixture is too dry, add more mayonnaise. Shape gently into cakes. Fry into oil approximately 5 minutes on each side. Brown well. Makes 6 or 7 good sized cakes.
Mix and drop by teaspoons into shells and bake at 350° at least 20 minutes. Makes 24 tarts.
Combine pineapple, sugar and salt. Cook for 10 minutes. Let cool. Mix unflavored gelatin to 1/4 cup boiling water until the texture is sugary. Let cool. Combine pineapple mixture and Cool Whip. Cream the cheese. Mix all ingredients together and chill. Top with mandarin oranges and serve.
Partially cook broccoli. Drain and set aside. Combine remaining ingredients. Add broccoli and put in 9 x 13-inch dish. Bake at 350° for 25 minutes. Makes 6 servings.
Put rice in greased 9 x 13-inch pan. Put broccoli on rice and then the cut up, cooked chicken. Mix the mushroom soup with milk and pour over chicken and vegetables. Put a package of onion soup mix over mixture and top casserole with Tater Tots. Bake at 350° for 1 hour.
Combine corn meal, milk, eggs, salt, soda, drippings (or oil) and corn. Mix well and set aside. Brown ground beef and drain. Pour half of batter in greased 9 x 13-inch pan or dish. Sprinkle cheese, onion, slices of pepper and meat. Top with remaining batter. Bake at 350° (325° for glass) for 40 to 50 minutes.
Add water to form soft dough. Cream ingredients. Place dough in cracks where bugs live. I put a teaspoon in an old "paper" carton and then when formula gets hard, throw it away.
Mix dry ingredients, add shortening, blend into flour mixture. Add milk. Mix into ball. Flour board and pat ball out with roller, cut into biscuits. Bake for 10 minutes at 375°. (For strawberry shortcake, add 1/2 cup sugar and a dash of nutmeg.)
Cook potatoes and mash with 1 stick butter plus 3/4 pound cheese. Cook noodles; drain. Add 1 stick butter, salt and pepper. Saute onions in 1 stick butter. Pour noodles in 9 x 13-inch cake pan. Spread mashed potatoes over top of noodles. Spread onions on top and the rest of cheese. Bake for 30 minutes at 350°.
Mix cheese, flour, basil and pepper with butter. Place fillets in greased baking dish and spread mix over top. Cover and bake at 325° for 20 to 30 minutes. Uncover and bake 10 minutes more.
Mix all ingredients. Shape to form 6 patties. Brown on both sides in oleo.
Melt margarine in a skillet over medium heat. Add onion, green pepper and ground beef. Cook, stirring often, until meat is browned. Spoon off excess fat. Drain tomatoes, measuring juice. Add water to juice to make 1 1/2 cups. Add the liquid, tomatoes, salt, sugar, thyme and bay leaf to ground beef mixture.
Cream butter and sugar; beat eggs separately. Add other ingredients. Bake in unbaked pie shell.
Roll beef in small balls and coat with flour. Cook gently in small amount of Wesson oil. Cook onion with meat. Add soup, mushrooms and sour cream. Serve over noodles.
Mix and marinate at least an hour. Cook over hot coals on your Webber for best results.
Cream sugar and oleo; add 1 egg alternately with flour, salt and cocoa until all dry ingredients and eggs are mixed. Add vanilla and nuts. Bake at 300°. Put marshmallow cream on hot cake.
Heat oven to 325°. Grease all of cupcake tin. Form bread to fit in each hole. Put 1/2 slice of cheese in bread, then add egg to each. Bake for 20 to 30 minutes, depending on how you like your egg.
Place cheese in a double boiler and remaining ingredients. Heat until cheese is completely melted and onion is soft. Serve with tortilla chips.
Place cheeses in small mixer bowl. Let stand at room temperature until softened. Add onion and Worcestershire sauce. Blend on low speed. Beat on medium speed until fluffy, scraping side and bottom of bowl. Cover. Chill at least 8 hours. Shape mixture into 1 large ball. Roll in parsley. Place on serving plate. Cover. Chill 2 hours or until firm. Serve with crackers.
Place cleaned shrimp in baking dish. Melt butter. Add rest of ingredients. Pour over shrimp. Bake at 350° for 20 minutes. Serve in bowl with crusty bread for dipping. Serves 6.
Cut up carrots; boil until tender. Drain, saving 1/2 cup of the liquid. Combine liquid with onion, horseradish, mayonnaise, salt and pepper. Pour over cooked carrots that have been put in a greased casserole. Top with crumbs mixed with butter. Bake at 375° for 20 minutes.
1st Layer: Crush all but 8 cookies. Melt butter and add to crushed cookies. Press into a 9 x 13-inch pan and place in freezer while making second layer.
Drain clams. Mix ingredients to creamy stage. Pour into lettuce lined bowl in center of tray of chips.
Boil unpeeled potatoes; slice. Combine cheese, mayonnaise and onion; gently stir into potatoes. Place in a greased casserole and top with bacon. Bake at 350° for 20 to 30 minutes or until bubbly.
Unfold pastry sheets, roll each sheet to 12 x 10-inches. Cut into four (6 x 5-inch) rectangles; shape each into an oval by trimming off corners. Spread each oval with about 1 1/2 tablespoons of cheese. Sprinkle chicken with salt and pepper and place in center of pastry oval. Fold pastry around chicken, completely enclosing. Moisten edge with water and press firmly to seal. Place seam side down on baking sheet. Use remaining pastry to decorate bundles, making twisted ropes or heart shapes. Combine egg and water, brush over bundles. Bake at 400° for 25 minutes or until golden brown. Serves four. Garnish with curly endive.
Put lentils in crock-pot. Add carrots, onion, celery and parsley. Stir in salt, marjoram, pepper and bay leaf. Place ham bone on top. Add water; cover and cook on low heat for 9 hours. Lift ham bone from soup; remove meat from bone and chop. Return meat to soup. Makes 10 servings.
Bring sugar, oil, vinegar, water, salt and pepper to a boil. Cool and pour over vegetables. Refrigerate overnight.
Sift flour, salt and baking powder together. Work in shortening with a knife or fingertips; add milk to make a soft dough. These are dropped a tablespoon at a time on boiling soup or stew for the last 15 or 20 minutes of cooking. Kettle must be covered tightly and cover must not be removed during cooking. Makes 12 to 15 dumplings. Serves 4.
Mix all ingredients and pour into a 9 x 13-inch greased casserole.
Add lemon juice to mayonnaise; blend well. Combine with remaining ingredients, except lettuce cups. Mix lightly and chill. Serve in individual lettuce cups. Garnish with additional sliced olives or paprika.
Saute onion in butter until transparent. Add flour and brown lightly. Slowly blend in the chicken broth and Worcestershire sauce. Add carrots and celery. Cook until tender. Add milk, cheese and beer. Heat thoroughly, but do not boil.
Hollow out center of loaf of French bread, tearing small amount of bread around edges. Mix ham chunks in blender or food processor until smooth. Add mustard, allspice and softened butter. Mix all together in blender. Slice cheeses in strips. Place a layer of cheese and pickles in loaf. Stuff with ham mixture. Chill for 1 hour. Slice and serve.
Cream oleo and sugar. Blend in eggs; beat well. Add dry ingredients alternately with pumpkin, beginning and ending with dry ingredients. Stir in chips and nuts.	Sprinkle the top with 1/4 cup chopped	walnuts (only 1/2 cup goes into batter). Bake in a greased 9 x 6-inch loaf pan at 350° for 65 to 70 minutes, or until it tests done. Glaze when cool.
Soak slices of cooked turnip in vinegar for a few minutes and drain. Dip the slices in a mixture of flour, salt and pepper and fry in bacon grease or oil. Place on heated platter and keep warm while frying sliced onions. Scald the pan with a little water and pour over the turnip and onions.
Mix all together and bake at 350° for 1 hour and 15 minutes.
Unroll dough onto lightly floured wax paper. Press perforations to seal. Brush with butter. Combine sugar and cinnamon. Sprinkle over dough. Roll up jelly roll fashion, starting at long side. Cut into 1-inch slices. Place in a lightly greased miniature muffin pan. Bake at 375° for 8 to 10 minutes. Remove from pan and drizzle with orange glaze.
Cream butter and sugar together. Add eggs, one at a time, beating after each. Add lemon juice and mix well. Pour into unbaked pie shell. Bake at 350° for 30 minutes or until firm in the middle.
Combine margarine, flour and dry mustard; cook over low heat, stirring constantly until bubbly. Gradually add milk, stirring constantly. Cook until smooth and thick. Season sauce with salt and pepper. Add 1 1/2 cups cheese, stirring until melted. Stir in ham and onion. Alternate layers of potatoes and sauce in greased 2-quart baking dish. Bake for 45 minutes. Add remaining cheese and bake until cheese is melted. Serves 6 to 8.
Cook sugar and sour cream to soft-ball stage. Add walnuts and stir. Pour onto wax paper and spread to separate nuts or may be broken after mixture sets.
Soak the chickpeas overnight in water to cover. Drain and add water to cover to a depth of 1 1/2 inches. Add salt and simmer 2 hours or longer, until the chickpeas are tender. Meanwhile, chop the tomatoes and slice the onions. Heat the oil in a saucepan. Add the onions and cook until wilted. Add the tomatoes, tomato paste, water and spices. Add the chickpeas and simmer 30 minutes longer. Serve hot over rice, garnished with the red onion cut into rings and chopped cilantro. Makes 12 servings (1 cup each). Preparation time: 2 hours and 30 minutes.
Melt butter, then add all ingredients. Cook at medium heat for 10 minutes. Add coconut and nuts after you have added all other ingredients.
Cube bread and cover bottom of a 13 1/2 x 9-inch glass baking dish with the cubes. Layer cooked bacon, diced ham, sauteed veggies or sausage over bread. Sprinkle cheese on top of meat or veggies. In a large bowl, mix eggs, milk, mustard and salt. Pour into baking dish. Cover with Saran Wrap and refrigerate overnight.
Melt butter; stir in onion salt, garlic salt, celery salt and Worcestershire sauce. Place pretzels, cereals and peanuts in a large roasting pan. Pour butter mixture over; toss to coat. Cover and bake 30 minutes in a preheated 250° oven. Remove cover, stir mixture and bake another 30 minutes. Makes 8 cups.
Peel carrots; slice long and thin in short pieces. Cook carrots in bouillon water. Cover for 15 minutes; stir occasionally. Combine remaining ingredients; simmer for 10 minutes.
Heat oven to 350°. Generously grease and flour 2 round pans, 9 x 1 1/2-inches. Drain peaches, reserving sauce. Add enough water to reserved sauce to measure 1 1/2 cups. Prepare cake mix as directed on package, except substitute sauce mixture for the water. Pour batter into pans. Bake and cool as directed.
Combine sugar, cornstarch and salt in a saucepan. Add cold water; stir until smooth. Add lemon juice gradually. Add boiling water and butter. Bring to a boil. Add lemon peel and egg yolks. Pour in a large bowl and cool for 10 minutes. Add sour cream and pour into baked pie shell. Top with meringue.
Prepare spaghetti sauce as directed on package. Brown meat. Add 1/2 cup sauce. Add spaghetti. Pack into greased 8 x 14-inch loaf pan. Bake at 350° for 15 minutes. Let stand 5 minutes; unmold. Pour remaining hot sauce over loaf. Sprinkle with Parmesan cheese. Makes 4 to 5 servings.
Combine beans and taco seasoning; mix well. Combine avocados, Miracle whip, bacon bits, onion and seasonings. Mix well. Layer bean mixture, avacado mixture, olives, tomatoes, chilies and cheese in 9x13 dish. Serve with tortilla chips.
Beat egg yolks, then add dry ingredients. Add milk and vanilla, then add nuts. Bake at 350° for approximately 30 to 35 minutes or until done.
Finely cut up or grind the dried apricots. Mix apricots, coconut and condensed milk. Shape into 1-inch balls. Roll each in confectioners sugar. Chill at least 2 hours and serve. No cooking! Store in refrigerator. Makes about 4 dozen candies.
Melt the butter in an electric frying pan. Add the Good Seasons packet and stir. Brown the chicken on both sides in this mixture. Remove the chicken from the pan and place in a casserole dish.
Cook squash in small amount of water until tender, drain well and mash. Combine with butter, sour cream, onions, salt, pepper and other seasonings. Place in buttered casserole; top with bread crumbs and reheat when ready to serve in 350° oven until hot for 15-20 minutes. Serves 6.
Marinate chicken covered with salad dressing in the refrigerator for 8 hours. Combine eggs and water; mix well. Combine flour and seasonings in a plastic bag. Shake to mix. Drain chicken. Place 2 to 3 pieces in the flour mixture; shake well. Dip into the egg mixture and shake well. Repeat with all the chicken pieces. Place chicken in hot grease at 350° and fry 20 to 25 minutes or until golden brown.
Place meat in roasting pan. Mix remaining ingredients together. Pour over the roast. (Do not add salt.) Cover pan and bake in 325° oven for about 3 hours. Check roast occasionally and add more water if needed. Baste every 30 minutes. The pan drippings make an excellent gravy. I serve the gravy with cornbread and mashed potatoes. If the gravy is too thin, add a little cornstarch or flour. If it is too thick, add some water.
Combine all ingredients in Dutch oven. Bring to a boil and simmer uncovered for 1 hour and 15 minutes or until mixture is thickened and deep brown. Pour into hot canning jars, leaving 1/2-inch space at top. Remove air bubbles. Process for 10 minutes in boiling water. Remove jars from water and let cool, 12 to 24 hours. Yields 6 pint jars.
Preheat oven to 400°. Wash chicken and salt top. Place in large casserole pan. Cut up carrots in long sections. Cut up potatoes in medium size pieces. Cut up onions and garlic. Add all vegetables in casserole pan with chicken. Add water and honey over vegetables. Sprinkle in tarragon. Place in oven. Bake approximately 90 minutes, covered with foil for 45 minutes, then uncovered for remainder of time.
Combine cream cheese and sour cream in a large mixing bowl; beat at medium speed of an electric mixer until smooth. Add shredded cheeses, onion, pickle relish, horseradish and seasonings; beat at low speed of electric mixer until well blended. Cover; chill thoroughly.
Combine all ingredients except shoyu. Mix well. Refrigerate for about 10 to 15 minutes. Just before frying, pour shoyu over fish (just enough to wet fish pieces). Sear fish cubes on high heat in about 2 tablespoons oil in frying pan. Serve hot.
For glaze, in a small bowl stir together well preserves, almonds, raisins and lemon juice. Place ham in a shallow roasting pan. Bake in a 325 degree oven for 2 hours (allow 15 minutes per pound) or until thermometer registers 140 degrees. Spoon glaze over ham once or twice during the last 30 minutes of cooking time. Slice thinly to serve. Serves 32.
You will need 1 medium clay pot and spoon (clean) and 1 stem of silk flowers.
Mix some nuts in mix; save some and sprinkle rest on top. Bake ingredients in a Bundt or loaf pan. Bake at 325° for 1 hour.