HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook macaroni and drain. Brown beef and drain. Combine all ingredients (except onions). Pour into greased 2-quart casserole. Cover and bake at 350° for 30 minutes. Uncover and top with French fried onions and bake 5 minutes. Makes 4 to 6 servings.
Cut cucumbers lengthwise into halves; remove seeds. Cut each half into 1/2-inch slices. Mix cucumbers, soup, water chestnuts and milk in 3 quart saucepan. Heat to boiling; reduce heat. Cover and simmer until cucumbers are tender, about 6 minutes. Stir in dill weed and pimento.
In blender container combine Ricotta cheese and milk and process until smooth; set aside. In 9-inch skillet heat margarine until bubbly and hot; add Prosciutto and garlic and saute until garlic is golden, about 1 minute. Add broccoli and cheese mixture and cook over medium heat until sauce begins to bubble. Reduce heat and add remaining ingredients except parsley. Cook, stirring and tossing gently until fettuccine is thoroughly coated with sauce. Serve sprinkled with parsley. Makes 4 servings.
Mix first 3 ingredients. Spread on tortilla shells; add vegetables. Roll up and refrigerate 2 hours. Cut into 1-inch pieces.
Cook macaroni according to directions. Drain and rinse in cold water. This prevents pasta from sticking together. Let cool. Mix vegetables into macaroni using enough Italian dressing to make pasta moist. Sprinkle Parmesan cheese heavily or to taste over pasta. Mix well. Store in airtight container in refrigerator until ready to serve. Better after setting for awhile.
Scramble eggs. Cut ham and cheese into small pieces. Add to eggs and cook. Butter pan and cook for 5 minutes with low heat. Mix while cooking.
Cream margarine and sugars. Add eggs, then other stuff. Bake at 350° (I like them underdone). Makes 4 to 5 dozen.
Beat eggs, sugar, syrup, flour or cornstarch, salt and melted butter. Pour into unbaked pie shell. Top with pecans and bake 45 to 50 minutes in 350° oven.
Melt butter in skillet. Stir in flour, until well blended. Add 1 cup milk. Season to taste.
Beat egg whites with water until foamy. Gradually add sugar and rest of ingredients except pecans. Beat until thick, but not stiff. Add nuts, stirring gently. Pour out onto cookie sheet, lined with foil, then greased. Bake at 250° for 1 hour, until lightly browned. Remove from foil immediately. Place on waxed paper. Separate nuts with fork. When cool, store in tightly sealed container.
Preheat broiler. Brush bread lightly with oil. Add sauce, toppings and cheese. Broil until cheese is bubbly, 2 to 3 minutes.
Peel, slice and core carrots, peppers, cucumbers, tomatoes and onion. Grind these up. Sprinkle with salt. Let stand overnight. Drain. Combine these ingredients with vinegar. Tie cayenne pepper and spices in cheesecloth. Add to the other mixture. Pour into hot, clean jars after it has been brought to a boil. Seal the jars. Yields 6 pints.
Press in pie dish (13 x 9-inch) and bake at 350° for 15 minutes.
Mix together oil and honey. Put the first 6 ingredients in bowl and mix with oil and honey, then add cool water. Bake 1 1/2 hours at 225°. Add almonds and cook 1/2 hour longer. Stir every 15 to 20 minutes. While warm, add raisins.
Wipe the chicken carefully and split it in two; use a good sturdy knife, insert the point at the tip of the breast and press down firmly with both hands. Quite easy really! Rub both pieces well with salt and pepper and about 1 tablespoon of butter. Place rather low under the preheated broiler and cook, basting frequently with a little butter and lemon juice, until it turns a beautiful golden color. About 15 minutes should do it.
For thinner batter, add 3 cups milk rather than 2 1/2 cups.
Combine peanut butter, honey and brown sugar in saucepan. Bring to a boil. Remove from heat. Stir in cereal and fruit. Spread on greased (with Pam spray) 13 x 9 x 2-inch dish. Cool 15 minutes before cutting into bars. Makes 18 bars.
Mix together. Place in a 2-quart greased casserole dish. Bake at 350° for 1 hour. Serves 6 to 8.
Mix crackers with margarine. Press in 9 x 13-inch pan; pack it down. Save some crumbs to sprinkle on top of cake.
In a bowl, combine the Jell-O, gelatin and water. Stir until gelatin is completely dissolved. Chill until lukewarm (about 20 minutes). While Jell-O is cooling, unwrap and extend the straws. Place upright in an empty and clean milk carton. Blend whipping cream, food coloring and lukewarm gelatin mixture. Pour into the milk container, filling the straws. CHILL AT LEAST 8 HOURS. Pull carton away from the straws. Pull straws apart. Run hot tap water for 2 seconds over 3-4 straws at a time. Starting at the empty end, push worms from straws. Lay worms on wax paper-lined cookie sheets. Cover and chill at least 1 hour.
Fix Jiffy cornbread mix as directed on package. Crumble the bread. Line a 2-quart dish with half of the bread. Set aside. Cook the bacon until crisp. Drain well on paper towels. Cut up the vegetables into bite size pieces. Crumble bacon over the cornbread mix, then add the vegetable slices. Mix mayonnaise and sweet pickles. Spread over the bacon and vegetables. Sprinkle the rest of the bread on top. Best if made the day before and refrigerated.
Be careful in selecting. Do not choose one too young. When selected, give your entire thoughts to preparation for domestic use. Some wives insist on keeping them in a pickle; others are constantly getting them into hot water. This may make them sour, hard and sometimes bitter. Even poor varieties may be made sweet, tender and good by garnishing them with patience, well sweetened with love and seasoned with kisses. Wrap them in a mantle of charity. Keep warm with a steady fire of domestic devotion and serve with peaches and cream. Thus prepared, they will keep for years.
Cook broccoli according to package directions; drain. Mix broccoli and next 3 ingredients in a 2-quart baking dish. Sprinkle onion rings on top. Bake for 20 to 30 minutes at 350°.
Leave cream cheese out until soft. Then put Cool Whip in and fold or stir until smooth. Add berries and nuts. Pour into pie shell and refrigerate.
Mix the first six ingredients well. Pour into a well-greased, 9 x 13-inch Pyrex dish. Sprinkle or sift dry cake mix on top of pie mix. Melt margarine and pour over top of dry cake mix. Sprinkle nuts on top. Bake at 350° for 50 minutes. Serve with Cool Whip.
Let cheese stay at room temperature. Drain pineapple. Mix together with beater. Spread or dip with Ritz crackers or all-purpose crackers. Great anytime, especially sitting around the fire watching a good movie.
Lightly grease bottom and sides of 10-inch tube pan. Line with brown paper; grease paper. Turn nuts into large bowl. On waxed paper sift flour with baking powder and salt; set aside. Combine milk with rum. Preheat oven to 275°. In large bowl of electric mixer at medium speed, beat butter and sugar until light and fluffy. Add eggs, one at a time; beat well after each egg until light and fluffy. At low speed beat in flour mixture, alternately with milk mixture, begin and end with flour. Pour batter over nuts; mix well with large spoon. Turn batter into pan, spreading evenly. Bake 2 1/2 hours. Let cake cool on wire rack 30 minutes. Turn out on rack, gently remove paper. Let cool completely. Sprinkle with confectioners sugar. Cut cake into very thin slices.
Dissolve lime Jell-O in hot water. Add cold water and pour into 9 x 13-inch pan. Chill until set. Dissolve lemon Jell-O in hot water and add marshmallows. Stir to melt. Add pineapple, juice and cream cheese. Beat until well blended. Fold in whipped cream and pour on lime Jell-O. Let set. Dissolve cherry Jell-O in hot water, add cool water. Let this cool. When cool, pour on set white layer. Serve when set.
In ovenproof pan, melt butter. Simmer onions until glazy; add mushrooms (sliced) and celery (diced). Add cooked pasta, whipping cream and leftover meat or tuna. Stir and season to taste. Top with cheese. Bake in oven at 350° for 20 minutes. Serves 3 to 4. Any type of salad is a perfect side dish.
Sift 3/4 cup sugar, flour, 2 tablespoons cocoa, baking powder and salt	together in a 9-inch square pan. Stir in milk, butter and vanilla. Spread evenly in pan.
Arrange squash in an 8 x 12-inch baking pan. Top with apple wedges. Combine remaining ingredients; spoon over apples. Bake at 350° for 50 to 60 minutes or until tender.
Blend together cream cheese, lemon juice and mayonnaise until smooth. Fold in olives, then tuna, then pecans.
Combine drained broccoli, onion and herb stuffing. Place in 2-quart greased casserole. Dribble butter over top. Combine soups and spoon over broccoli mixture; do not mix. Cover and bake at 350° for 30 minutes. Remove; cover and continue baking for 15 minutes. Serves 6 to 8.
Peel potatoes and cube them; boil until soft. Mash in a 13 x 9-inch buttered baking dish. Mix kraut, mushroom soup and mayonnaise together. Cut wieners bite size and mix with kraut. Pour over mashed potatoes. Sprinkle with buttered bread crumbs. Bake at 350° for 50 minutes.
Reserve 1/4 cup flour. Combine and stir 1 1/4 cups flour, sugar, baking powder and salt into a bowl. Combine milk, Scramblers and oil. Beat with a rotary beater until well mixed. Make a well in center of dry ingredients; add wet ingredients and stir until moistened. Do not overmix. Combine reserved flour and 1/2 cup whole frozen blueberries. Toss. Fold into batter and mix just until blueberries are evenly distributed. Fill margarine-coated 2 1/2-inch muffin cups 2/3 full. Bake at 400° for 20 minutes or until done. Remove from cups. Serve hot. Makes 12 muffins.
Bake at 400° for 20 minutes or microwave. Batter keeps up to 6 weeks in the refrigerator.
Combine first 4 ingredients in a boiler. Cover; reduce heat after bringing to boil. Simmer 30 minutes. Stir in soups and milk. Heat thoroughly. Makes 2 1/2 quarts.
Crumble ground meat in a buttered 2 1/2-quart casserole dish. Sprinkle with rice and soup mix. Blend mushroom soup and water. Pour over rice. Spread onion tops over mixture. Cover and bake at 350° for 1 hour. Makes 6 servings.
Mix well and pour into pie shell. Bake at 350° for 25 minutes or until done.
Make cake using first recipe on back of box. Grate oranges on	fine side of	grater	and set aside.	Mix sugar, margarine and milk together. Cook in double boiler (as it scorches easy). Let come to a full rolling boil that can't be stirred down; cook	2 to 3 minutes. Take off stove and set in sink with cold water in it. Stir until it thickens and gets cool. Stir in grated orange peel and spread between layers.
Mix lime gelatin and pineapple with juice in saucepan. Boil 3 minutes. Remove from heat and cool. Stir in pecans and cottage cheese. Refrigerate until well chilled. Top with lemon gelatin which has been prepared according to package directions.
Sift flour; add shortening and salt. Blend until like coarse meal. Add egg, water and vinegar. Press together; do not knead. Makes 4 crusts. Stor in refrigerator until needed.
Soften yeast in warm water. Heat cottage cheese to lukewarm. Combine in mixing bowl cottage cheese, sugar, onion, egg and softened yeast. Add flour to form a stiff dough, beating well after each addition. Cover and let rise in a warm place (85° to 90°) until light and double in size (50 or 60 minutes). Stir dough down. Turn into a well greased 8-inch round 1 1/2 or 2-quart casserole. Let rise in a warm place until light, 30 or 40 minutes. Bake 40 to 50 minutes at 350° until golden brown. Brush with butter. Sprinkle with salt. Makes one round loaf.
Cut chicken into joints, season with poultry seasoning and stew for 1 hour in salted boiling water with poultry seasoning, half the carrots and celery and one of the onions until tender. Remove chicken. Strain stock and discard the vegetables. Add water to stock to make 6 cups. Add remaining vegetables; bring to a boil. Blend flour, salt and baking powder. Combine milk and egg with dry ingredients, making a soft sticky dough. When chicken broth is boiling, drop dumpling batter, 1/2 teaspoon of dough at a time. Cover and boil for 10 minutes. Mix cornstarch with a little cold water. Stir into simmering pot and return chicken. Simmer. Stir until chicken is hot and gravy is clear.
Combine shredded chicken, water chestnuts, bean sprouts and green onions in large bowl; set aside.
Cook onion in butter until tender. Blend in flour, salt and pepper. Add the milk all at once; cook and stir until thickened and bubbly. Stir in corn, sausage and lima beans. Simmer 10 minutes.
Chop vegetables and set aside. Scramble eggs and set aside. Cut meat. Saute 1 tablespoon cooking oil with each different vegetable and set aside.
Heat oven to 400°. Grease a baking pan. Dip chicken in melted margarine. Coat with combined remaining ingredients. Place in pan. Bake 20 to 25 minutes or until tender.
Dissolve each flavor of gelatin separately in 1 cup boiling water. Add 3/4 cup cold water to the cherry gelatin. Pour into a 9 x 13-inch pan; chill until set. Blend lemon gelatin mixture into softened cream cheese, beating until smooth. Add pineapple with syrup. Blend in Cool Whip and mayonnaise; mix well. Pour this mixture over red layer; chill until set. Mix 3/4 cup cold water to lime gelatin; chill slightly. Pour over lemon mixture. Chill until firm, at least overnight. Makes 8 cups or 16 servings.
Preheat oven to 300°. Cream in powdered sugar with the oleo. Add flour, salt, vanilla and nuts. Cook for 10 to 15 minutes. When cool, roll in powdered sugar.
Brown and drain hamburger. Add pork and beans, onion, catsup, chili pepper, mustard, salt, pepper and garlic salt.
Layer berries in cooled crust. In a medium saucepan, mix together all other ingredients and cook for 20 minutes, stirring often. Pour hot sauce over berries and refrigerate until cool. Serve with whipped cream.
Fry hamburger meat and onions in skillet. Combine all ingredients in crock-pot and simmer for 4 hours.
Combine dry ingredients. Cut in margarine. Add milk and mix with fork to form soft dough.
Mix all ingredients together and bake 25 minutes in an 8-inch square pan at 350°. Serve with cocktail rye or snack crackers.
In saucepan, mix apple juice, flour and cinnamon. Cook until thickened. Stir in sweetener. Pour into pie shell and fill with apples; stir slightly. Cover with second pie shell; cut vents. Bake at 350° until crust is golden. May sprinkle crust with cinnamon before baking.
Mix cream cheese, sugar and vanilla with mixer until well blended. Add eggs; mix well. Pour into crust. Bake at 350° for 40 minutes until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with fruit: kiwi, strawberries, etc. Makes 8 to 10 servings.
Mix and sift flour, baking powder, salt, instant coffee and sugar. Add lemon extract and eggs. Mix well. Add flour mixture alternately with mashed bananas. Stir in walnuts. Bake in a greased 9 x 13-inch pan at 350° for 1/2 hour. Cool in pan and cut into bars, 4 inches long and 1 inch wide. Frost with powdered sugar icing and sprinkle with chopped walnuts. Makes 24 bars.
Combine all ingredients and stir well. Pour into a lightly greased 10 x 8 x 2-inch baking dish. Bake at 350° for 1 hour. Yield: 6 to 8 servings.
Mix zucchini and sugar together and set 10 minutes. Boil 10 minutes; stir. Add Jell-O. Pour into containers and store in refrigerator.
Cut squash and onion; boil until tender and drain; cool. Melt margarine in dish and brown lightly under broiler. Reserve 1 cup dressing. Mix all ingredients together and place in buttered dish. Sprinkle remaining cup dressing on top. Bake at 350° until it bubbles around the edge.
Mix ingredients. Make into round cakes using hands to shape. Fry in a little fat from sausage or fatback.
Tear bread in pieces and place in ungreased 3 qt casserole. Pour boiling water over raisins, drain. Mix eggs, sugar, vanilla, cinnamon, nutmeg, and salt in mixing bowl. Mix in raisins and pour over bread. Bake about 1 hour 325° oven. Serve with topping.
Thaw dough. Roll to 1/2-inch thick. Spread with sausage and cheese. Bring sides together and pinch to seal. Place seam side down on baking sheet. Bake at 375° until golden brown, 15 to 20 minutes. Makes 2 loaves.
Combine pie filling and milk in a saucepan. Cook and stir over medium heat until mixture begins to simmer. Add butter and chocolate chips. Cook and stir until mixture comes to a full boil and all chips are melted. Cool 5 minutes, stirring twice. Pour into pie shell and chill. (Cover with plastic wrap.) Generously spread Cool Whip before serving.
In microwave-safe 2-quart casserole, cook meat on High for 5 minutes stirring after 2 minutes. Drain off fat; place meat in bowl. Add taco seasoning mix. Stir until combined.
Combine Italian dressing and mustard and stir until blended. In another bowl, combine remaining ingredients; add dressing. Chill and serve.
Brown sausage in deep saucepan or Dutch oven. Add onion, garlic, carrots and basil; cook for 5 minutes. Add zucchini, tomatoes, bouillon, cabbage, salt and pepper. Bring to a boil; reduce heat and simmer, covered, for 1 hour. Add beans, rice and wine, then cook another 20 minutes or until rice is done. Serve with grated Parmesan cheese.
Place meat in casserole. Pour rest of ingredients over the top. Bake at 300° for 1 hour.
Preheat oven to 475°. Coat 2 cookie sheets or jelly roll pans with olive oil spray. Cut a thin slice on top and bottom of onion and cut a deep tic-tac-toe (#) into the onion without cutting through bottom. Place onion and vegetables onto pans and spray everything lightly (or drizzle with bottled olive oil). Sprinkle with herbs. Roast at 475° for 35 minutes. Shake pans gently halfway through to prevent sticking.
Combine all ingredients, mixing well. Shape into 1-inch balls. Place on ungreased baking sheets; bake at 350° for 20 minutes or until lightly browned. Yields 4 dozen.
Beat cream cheese and sugar and set aside. Mix pineapple, strawberries, bananas and nuts together. Add cheese mixture. Fold in Cool Whip. Pour in lined loaf pan (use foil to line pan) and freeze. To serve, cut slices. This keeps a long time in freezer.
Line 11 x 17-inch jelly roll pan with foil and place whole graham crackers in single layer on foil. In small saucepan, heat butter and brown sugar until sugar dissolves. Spread evenly over crackers. Sprinkle with nuts. Bake at 325° for 10 minutes. Cool for 5 minutes and transfer to wax paper to cool completely.
Dissolve each package of the lime, raspberry and lemon jellos in 1 1/2 cups boiling water. Chill until firm. Cut in 1/2-inch cube squares.
Line a long cake pan with a mixture of the cracker crumbs and melted margarine. (Save 1/4 cup of the cracker crumb mixture out for the topping.) Mix milk, lemon juice, egg yolks and vanilla. Beat egg and 1/2 cup sugar. Fold milk mixture into egg whites. Pour into lined cake pan and sprinkle 1/4 cup of remaining graham cracker crumbs on the top and freeze.
Microwave butter in small glass dish about 1 minute or until melted. Combine pie filling and pineapple in an 8 x 12-inch glass baking dish. Sprinkle dry cake mix and nuts over fruit. Drizzle with melted butter. Microwave, uncovered, 15 to 17 minutes or until bubbly throughout. Serve warm or chill and serve cold.
In heavy, 5-quart Dutch oven, melt butter. Add celery, onions and bell pepper. Stir occasionally. Cook until vegetables are soft, about 20 to 25 minutes.
Wash and salt beans. Place in Dutch oven. Add 6 cups water. Soak overnight or bring to a boil. Boil 2 minutes. Remove from heat, cover and let stand 1 hour. Add butter or ham bone, carrots, onion, Worcestershire sauce, 1 quart water, bay leaf and bouillon cubes. Bring to a boil. Remove from heat and cover. Cook in very slow oven (200°) for 8 or 9 hours. Puree 3/4 of the beans and vegetables through a food mill or in processor. Return to kettle. About 30 minutes before serving, coarsely chop sausage or pepperoni. Add to soup and allow to simmer until ready to serve. Remove bay leaves. Add salt and pepper to taste. Garnish each portion with one of the toppings.
Spread pineapple (drain juice) over bottom of pan. Put cherry filling in even layer over pineapple. Spread dry cake mix over both layers. Spread nuts over next. Slice margarine thin and put over nuts. Bake at 350° for 43 to 53 minutes.
Mix well. Bake in well-buttered dish for 45 minutes at 350°.
Mix together pecans, butter and flour. Press into 9 x 13-inch pan. Bake at 350° for 20 minutes. Cool.
Combine first 3 ingredients and set aside until cool. Mix all ingredients with mixer. Let set in refrigerator 24 hours before serving.
Combine sugar and cocoa in saucepan; add butter and milk. Bring to a boil; stir constantly for 2 minutes while boiling. Remove from heat and add oats, peanut butter and vanilla. Stir until mixed and then drop by spoonfuls onto wax paper. Let cool thoroughly and store in airtight container.
Mix all ingredients together. Place in greased casserole (9 x 13-inch). Add salt and pepper to taste. Bake at 350° for 1 hour.
Beat egg whites with cream of tartar until peaks form. Add vanilla. Slowly add sugar until stiff peaks form. In separate bowl, sift together the flour and powdered sugar. Fold this into the egg white mixture. Bake at 350° for 40 or 45 minutes in an ungreased tube pan.
Melt butter, milk and cheese in saucepan. Add onion, parsley, pimentos and bread crumbs. Stir. Add a little warm mixture to beaten eggs; slowly add eggs to mixture and cook until thick. Fold in cooked noodles. Pour into buttered ring mold or an 8 x 12-inch casserole. Let set at room temperature. Bake at 350° for 30 minutes. Cool and turn out of mold. Serve with English peas in center of mold.
You need a container at least 2 inches deep, about a 10 x 10-inch container. Start layering wafers then cut bananas into slices roundwise. Layer them on the wafers. Do this about 3 times. Do pudding by directions. Add on top of layers. Put in refrigerator; cool at least 1 1/2 hours. Better if eaten the next day.
Beat egg white and water in a bowl. Add pecans and mix until all are coated. Mix in small bowl, sugar, salt and cinnamon. Dump into nut mixture and stir until all are coated. Place on buttered cookie sheet and bake at 225° for 1 hour.
Mix last 8 ingredients well with avocados; pour over mushrooms. Chill several hours.
Mix powdered sugar and butter; add egg and flavorings. Blend in flour and dry ingredients; refrigerate 2 or 3 hours. Divide dough into 2 rolls before refrigerating. Roll on floured board 3/16-inch; cut with cookie cutter. Place on lightly greased cookie sheet. Bake at 375° for 6 or 7 minutes.
Mix flour, baking powder and salt. Mix 2 beaten eggs into mixture. Add enough water to make dough-like biscuits. Drop in hot broth and cook covered for 25 minutes. Great with stew.
Cream butter; add sugar gradually and cream. Add beaten egg yolks, flour, lemon juice and rind. Add milk and fold in stiffly beaten egg whites. Pour in greased baking dish; set in pan of hot water. Bake in slow oven (350°) for 45 minutes.
Preheat oven to 350°. In mixing bowl, mix corn, brown sugar and sugar. Beat in eggs, one at a time. Add oil and beat until well mixed. Stir in raisins and nuts. Sift together dry ingredients. Add to liquid all at one time and stir until blended. Pour into greased 9 x 15-inch pan and bake 35 to 45 minutes until tests done. Can be baked in 2 (9-inch) pans. Frost with caramel icing.
Combine the above ingredients in large bowl. Then put dough in a bowl that has been greased with corn oil, turn over so that is on both sides of dough. Cover with a paper towel. Leave out of refrigerator for 8 hours. Dough will rise after 8 hours. Dough will rise after 8 hours. Punch down dough, and kneed on lightly floured surface. Separate dough into three parts, kneading each part. Put dough in greased bread pan. Bake at 350 degrees for 30 to 40 minutes depending on your oven. Enjoy!
Preheat oven to 350°. Melt butter. Coat chicken in melted butter and roll in bread crumbs. Brown chicken on both sides and place in greased baking dish. Cover with spaghetti sauce and cook 40 to 45 minutes. Take out and cover with cheese. Place chicken back in oven long enough to melt cheese. Serve with noodles.