HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine Sun-Maid raisins, carrot and drained pineapple. Blend in mayonnaise, lemon juice and salt. Serve on crisp salad greens. Makes 4 to 6 servings.
Boil the cauliflower in 3 cups water and 1/2 tsp. salt. When cooked, drain and break into flowerettes. Place the cauliflower flowerettes in a greased 2 quart casserole. Combine next 4 ingredients and pour over cauliflower. Combine 1/2 cup bread crumbs and 3 Tbsp. butter. Put on top of casserole and bake 30 minutes at 350 degrees. Serves 6-8.
Melt butter without browning. Add flour and salt and cook until well blended. Add milk slowly, stirring constantly, so milk won't scorch. Cook to boiling point, then remove from heat. Beat well, until creamy.
Mix Cool Whip and condensed milk by hand and large spoon. Add Cherry Pie filling, pineapple, and nuts. Place in dish. Chill.
Prepare dressing according to box. Boil chicken on medium heat for 45 minutes. When done and cool enough to handle, tear into bite size pieces. Place broccoli in Pyrex dish (8 x 11-inch), turning end to end. Put cut up chicken over broccoli. Mix mayonnaise with soup (don't add water) and heat. Stir until heated (don't boil). Pour over broccoli and chicken. Sprinkle grated cheese over everything. Place dressing on top. Bake at 300° for approximately 40 minutes. If dressing starts to brown, place foil over top.
Grease loaf pan, 9x5x3. Blend dry ingredients. Mix in shortening, orange rind, juice and egg. Fold in cranberries. Pour into pan and bake 1 hour at 350 degrees. Cool thoroughly before slicing with a thin, sharp knife. (Freezes well too.)
Clean mushrooms with damp paper towels. Remove stems and set aside. Sprinkle inside of caps with salt. Chop stems finely. Saute in butter over medium heat 3 to 4 minutes. Add remaining ingredients, except mushroom caps, mixing well. Spoon mixture into mushroom caps. Place stuffed mushrooms on ungreased baking sheet. Bake at 350° for 5 to 8 minutes or until thoroughly heated. Serve hot. Yields 1 1/2 dozen.
Grease and flour Bundt pan. Place frozen rolls around sides and bottom of pan. Mix brown sugar, butterscotch pudding mix, sugar, cinnamon and pecans. Sprinkle over rolls. Pour melted butter over the top. Place uncovered on cabinet overnight. Next morning bake in preheated oven at 350° for 30 minutes.
In large skillet fill bottom with cooking oil. Add meat and season. Cook on medium until brown. Add Worcestershire. Simmer. Dilute with water. Serve over rice or egg noodles.
Mix ground meats, onion, celery, parsley, eggs, crumbs, salt and pepper together in large bowl. Place between two large sheets of wax paper and roll into a rectangle about 14 x 10-inches. Remove the top paper and spread the meat with the mashed potatoes. Sprinkle with the chopped pepper or onion or both. Roll the mixture jelly roll fashion, seal the outside edge, and place in a shallow greased baking pan, seam side down. Bake in a preheated 350° oven for 45 minutes. Drain off excess fat and drizzle the syrup on top of the loaf. Bake 25 minutes more or until the juices are clear and the loaf is golden brown. Yields 4 to 6 servings.
Heat in crock-pot until cheese is melted and mixture is heated through. May be doubled. Great for cold days.
Peel and cut apples for pie. Use a 13 x 9-inch cake pan greased with butter. Place apples in dish and pour orange juice over them. Set aside. Combine flour, sugar, butter, nutmeg and cinnamon. Mix ingredients. Will be crumbly. Pour over apples. Bake 45 minutes at 375°.
Brown meat in oil, add onions and celery; cook until soft. Add other	ingredients. Pour into an 8 x 11-inch pan. Bake, uncovered,	at 350° for 30 minutes. Spread 1 large pan Chinese noodles over top and bake for 15 minutes uncovered.
Rinse whole chicken well. Place in an 8-quart pot and cover with water. Add next 4 ingredients. Boil until chicken is done. Remove chicken from water and set aside to cool. To simmering water, add cream of chicken soup and mushroom soup. Stir well. Bring liquid to a slow boil. Cut flour tortillas into dumpling shapes and drop into boiling liquid, one dumpling at a time. Cook for 20 to 30 minutes, until dumplings are tender. Debone the chicken and add to dumplings. Serves 8 hungry people.
Stir together flour, baking soda, cinnamon, salt and oats. Cream together shortening and sugar until light and fluffy. Beat in eggs. Add flour mixture. Mix in raisins and walnuts. Drop from a teaspoon onto greased baking sheet. Bake at 375° for 10 to 12 minutes.
Mix juice, Kool-Aid and sugar into large pitcher or punch bowl. Add orange slices for decoration.
Freeze Heath bars. Prepare brownie mix as directed on box for cake-like brownies. Cool.
Preheat oven to 425°. Mix eggs, syrup, sugar, shortening, milk and salt in large bowl. (Do not beat.) Stir in pecans. Pour into unbaked pie crust. Bake for 15 minutes at 425°. Turn oven temperature down to 350° and continue baking for 30 minutes or until done.
Beat egg whites with cream of tartar until very stiff. Add gradually and beat well until absorbed and glossy 1/2 cup sugar. Fold in chopped nuts. Bake 1 hour at 300° in 8-inch pie plate. Build up sides as much as possible.
Layer the above ingredients in 8 x 8 inch dish in order as listed. Brown and serve, approximately 20 to 30 min. at 350°.
Mix cream cheese, pudding, pineapple and nuts together. Mix well. Fold in Cool Whip. Add cherries and serve.
Blend the first 3 ingredients together. Put in a 9x13 pan. Bake at 350 degrees for 5 minutes. Cool. Beat sugar and cream cheese together. Add 1/2 of the cool whip and spread over cooled crust. Dissolve jello in water, add frozen berries. When partially set spoon gently over cream cheese. Add remaining cool whip. You can garnish with fresh berries if you desire. Let set overnight.
Mix well with mixer: cake mix, pudding mixes & Bisquick. Add mayonnaise and mix.
Crush all these together until fine. Store in a tightly covered jar. Use in same proportions as prepared poultry seasoning from store.
In heavy saucepan, whisk together all the ingredients. Cook over low heat, stirring constantly until thickened. Pour into small jars. Keep in fridge. Makes 1 1/2 cups.
Put cottage cheese in blender and beat until smooth; add to cream cheese and mix well. Add eggs, 1 at a time, beating well after each. Add sugar slowly, then cornstarch, vanilla, lemon juice, melted butter and sour cream in that order. Pour into spring-form pan that has been well buttered and dusted with vanilla wafer crumbs. Bake at 325° for 1 hour and 10 minutes. Turn off. Leave in oven for 1 hour.
Grease pan well. Mix and sift flour, cornmeal, salt, baking powder and sugar. Add beaten egg and milk; stir well. Bake at 425° for 25 minutes or until done.
Drain beans and corn; mix all ingredients together. Crush Ritz crackers in a different container. Melt butter. Mix crackers and butter together. Cover top of mixture with the crackers. Bake at 350° for 30 to 45 minutes.
Combine first 3 ingredients; add meat and rice and mix together. Steam cabbage leaves 3 minutes or until limp. Place a small amount of meat mixture on each leaf; fold in sides and roll ends over meat. Cabbage rolls may be held together with a toothpick. Place in a pot deep enough to add enough water and tomato sauce to cover cabbage rolls. Cook slowly for about 1 hour or until done.
Wash greens thoroughly. Use large stockpot. Put turkey leg in bottom of pot. Cook greens until tender. Add all seasoning.
Melt chocolate. Cream shortening. Gradually add 1/2 cup sugar, beating until light and fluffy. Add chocolate, egg and corn syrup, beating well. Combine flour, soda, salt and cinnamon; add to creamed mixture, beating until blended.
Tie pickling spices into soft net or cloth bag and drop into liquid. Soak clean cucumbers in water and lime mixture in crockery or enamel ware for 12 hours or overnight (do not use aluminum). Wash 3 times in clear water; soak in fresh ice water for 3 hours. Combine remaining ingredients; bring to a boil (low). Stir until sugar is dissolved. Add cucumbers and soak 5 to 6 hours or overnight. Boil pickles in soaking liquid for 35 minutes. Fill sterilized quart jars with cucumber slices, pour syrup over them, leaving 1/8-inch head space. Cap each jar when filled.
Using small container, mix gelatin in 1/2 cup cold water. In 2-quart saucepan, combine sugar, syrup and 1/3 cup water. Cook to soft ball stage (240°), stirring only until sugar dissolves. Remove from heat; stir in gelatin to dissolve. Let cool 10 minutes. In large mixing bowl, beat egg white until stiff peaks form. Slowly add syrup, beating on high speed with mixer until candy stands in soft peaks. Sprinkle a cold cut container (like Tupperware) with generous amounts of powdered sugar; spread candy over. Let stand overnight. Dust top of candy with more powdered sugar. Dip pastry cutter or table knife in warm water and gently cut into squares. Makes 1 1/2 pounds.
Shred cheese, mix with mayonnaise, cream of celery soup, egg and oregano. Cook broccoli until tender but not soft. Pour mixture over broccoli, sprinkle some bread crumbs over top and bake 30 minutes at 350°.
In skillet brown chops (use shortening if necessary). Pour off fat. In 2 quart shallow baking dish 12 x 8 x 2 combine beans and cinnamon. Top with chops. Cover. Bake at 350 degrees for 30 minutes. Combine sugar and dash of cloves, if desired. Top chops with apples, sprinkle with sugar mixture. Bake uncovered 15 minutes more or less until apples are tender. Serves 6.
Cream butter, sugar and flour. Add other ingredients. Mix well. Break off pieces the side of large date; roll in palm of hand. Place on greased cookie sheet. Bake in slow oven, 250°, for 40 to 45 minutes. Roll in confectioners sugar while hot.
Combine all ingredients in a large bowl. Pour entire bottle of salad dressing and marinate overnight. Drain before serving.
Wrap serving size portions in small piece of aluminum foil. Poke fork through foil 1 time. Cook on top of stove for 20 minutes. Serve with hot melted butter. Serves 3 to 4.
Preheat oven to 350°. Cut sausage into bite size pieces. Cook in small skillet until lightly browned. Drain off any drippings.
Beat the cream cheese with the sugar until light and fluffy. Fold in Cool Whip. Slice bananas onto graham cracker crusts. Top with the cream cheese mixture, then spread pie filling on top. Refrigerate. Makes 2 pies.
Soften tortillas in grease. Drain. Place cheese and onions on tortilla. Roll and place in baking dish or 9 x 13-inch pan. Heat chili and enchilada sauce until blended. Pour over tortillas. Top with rest of cheese (and onion if wanted). Cover and bake at 350° for 30 minutes.
Cook macaroni (al dente) and drain. Return to pan. Scramble 1 dozen eggs in bowl. Pour into pan with macaroni. Add the cheese, oil, salt and pepper and mix. Pour into 9 x 13-inch glass dish (if there are leftovers, pour that into another small glass dish). Bake at 350° for about 35 minutes until golden brown.
Mix corn meal, flour, salt and sugar together. Pour boiling water over; beat well. Make sure lumps are out. Then add eggs, milk and butter. Mix well. Bake at 350° for about 1 hour.
*How to make buttermilk: Put 1 tablespoon vinegar in cup and fill cup with milk (1 cup).
Peel potatoes and dice into small pieces; fry on medium heat in a large frypan . In another pan, fry ground beef and season. When potatoes are cooked, add the beef; stir in well. Slowly add cheese (let melt before you add another handful). Stir after each handful. Cover and let stand a couple of minutes. Serves 5 to 6.
Combine all ingredients and add enough mayonnaise (Kraft Free) to get the right consistency. I add extra dill seasoning and a little dill pickle juice to thin it sometimes.
Roll in balls. Place on ungreased cookie sheet. Press slightly flat. Bake in a 300° oven for 8 to 12 minutes. Do not overbake.
In a large rectangular dish (glass), 8 x 10-inches. Spray, with Mazola or Pam, sides and bottom of dish lightly. Mix cream of mushroom soup, celery soup and 1/2 cup milk together in small pouring bowl. Mix celery and onion, cut up in another bowl. Layer 1st layer of sliced potatoes in dish followed by a sprinkle of salt and pepper, then a layer of celery and onion, followed by a portion of the mushroom and celery soup mixture. Continue these layers until all potatoes and other ingredients are used up. Place in oven at 350° for 45 minutes. Stir potatoes gently several times during the baking. After the 45 minutes, add 1 cup grated Cheddar cheese and bake about 10 minutes more or until potatoes are done. The timed may vary according to size of your potato slices. Enjoy!
Mix the first 4 ingredients well; pour over gallon jar full of washed, whole cucumbers. Finish filling jar with water. Seal; let stand until December. Remove cucumbers from jars and rinse them. Throw away the brine. Slice cucumbers; put into canning jars. Mix the sugar and water; pour over cucumbers in jars. They are ready to be eaten the next day. Do not refrigerate after opening.
Cream together the shortening, peanut butter and sugar, then add eggs and vanilla. Add remaining dry ingredients and blend well. Drop by spoonful and flatten slightly on ungreased cookie sheet. Bake at 350° for 12 minutes. Makes 6 dozen.
Combine marshmallows, chocolate bars and milk in top of double boiler. Heat over hot water (not boiling) until melted. Cool. Fold into whipped cream. Pour into crust. Set in refrigerator at least 2 hours. Good made the day before.
Combine cocoa and hot water. Add to creamed shortening, sugar and eggs alternately with dry ingredients.
Beat ingredients on medium speed with electric mixer until smooth. Grease and flour 2 loaf pans. Fill 1/2 full. Bake at 350° for 1 hour.
Mix all of the above. Reserve 1/2 cup of the above and add 1/2 cup pumpkin. Add about 1/4 teaspoon spices (nutmeg, cinnamon, ginger, cloves). Pour first mixture into pie crust. Pour second mixture on top. Spread over mixture. Bake at 375° for 30 to 35 minutes.
Combine in Dutch oven with cover and bake at 300°, covered, 3 to 4 hours, until tender.
Preheat oven to 375°. Cream eggs until light and fluffy. Gradually add sugar, pumpkin and lemon juice. Fold in flour, baking powder and cinnamon. Pour into well-greased jelly pan lined with wax paper (size 15 x 10 x 1-inch). Sprinkle top with 1 cup finely chopped nuts. Bake 15 minutes at 375°. Quickly loosen sides with knife and turn onto a thin towel. Sprinkle with lots of 10x sugar. Roll from narrow side with towel and let cool. When cool, unroll to spread with cream mixture. Pumpkin roll freezes well.
Mix all ingredients and chill until firm. Roll out dough and cut into 2 or 3-inch circles. Fill with Raisin Filling.
Place beets (either whole, sliced or quartered) in pint jars. Bring first 3 ingredients to a boil and pour over beets to cover. Seal and place in a hot water bath for 10 minutes.
Mix together cake mix, 1 egg and butter. Press into 9 x 13 greased pan. This will form the crust.
Select 3 large onions, peel and slice. Place slices in cold water for 2 hours. Prepare the batter, mixing egg and 1 tablespoon flour. Then add salt and enough milk to obtain a solid batter. Remove onion slices from water, dry and dip into batter. Then fry in plenty of boiling oil, adding salt when finished. Serves 4.
Heat oil in heavy medium saucepan over medium heat. Add onion and saute until begin to soften. Add thyme and saute about 1 minute. Add bourbon and simmer until liquid is reduced to a glaze; add barbecue sauce. Season chops with salt and pepper; grill 5 minutes per side. Brush with sauce. Continue grilling until done. Grilling time is about 20 minutes.
In Pyrex dish, slice up a layer of potatoes and a layer of onions; sprinkle with salt. Add another layer of potatoes and a layer of onions. Lay pork chops on top. Mix soups and water. Pour over pork chops. Bake 1 hour at 350° or until done.
Combine all ingredients together in food processor until blended together well. Microwave for 3 to 4 minutes. Let sit for 2 minutes and serve with tortillas. Serve with tortilla chips.
Saute onions in margarine. Stir in flour. Add soup and water; stir until bubbly and thickened. Add chicken and vegetables and heat thoroughly. Place 1 crust in bottom of pie pan; add chicken/vegetable mixture. Top with second crust. Bake at 350° for 30 to 45 minutes or until browned.
Place yeast in 2 cups water. Melt oleo, then mix all ingredients. Place by spoon into greased muffin tins. Bake at 350° until slightly brown. Place rest of dough in airtight bowl and place in refrigerator. Will keep several days.
Boil squash until tender; drain and mash. Chop onion, saute in half the margarine until tender. Add soup, pimento, sour cream, salt and pepper. Melt remaining butter and add to dressing crumbs.
Add water to dates and let stand. Cream shortening and sugar; add egg and mix well. Add dates, water and chopped nuts. Add dry ingredients and vanilla. Mix well. Bake in 2 (8-inch) round greased and floured pans. Bake at 350° for 25 to 30 minutes. This was "the birthday cake."
Mix sugar, oleo and milk in a heavy saucepan and bring to a full, rolling boil. Cook for 5 minutes, stirring constantly. Add the 1/2 pound of white chocolate, which has been melted in a double boiler. Add marshmallows, vanilla and nuts. Beat to a spreading consistency. Pour into a greased pan or glass dish (Pyrex). Freezes and mails well.
Cut squids in half;	clean and take off skin. Slice squids about 1 inch lengthwise. Wash	about 5 times with Hawaiian salt; squeeze and drain. Pour light white vinegar; wash and drain for 15 minutes. Mix with kimchee sauce made to your taste. Serves 6 to 8.
Mix with a beater. Pour in a casserole dish. Bake one hour at 375°. Let sit a few minutes before serving.
Combine eggs and pumpkin. Blend in sugars, salt and spice. Add milk and mix well. Divide and pour into 2 pie crusts. Bake for 50 minutes at 400°. Bake until knife inserted halfway between center and outer edge comes out clean. Cool.
Saute onion in butter. Mix together. Roll in cabbage. Cook 2 hours. Pour canned tomato soup and 1 cup of water over top.
In a large skillet or wok, melt margarine. Place sliced chicken breast in, cooking on medium-high heat; cook until tender. Lower heat to medium and place soy sauce, garlic and shrimp in with chicken and stir gently. Turn shrimp once; then add white wine and remaining ingredients, cooking only 4 to 5 minutes. When shrimp is pink, serve over warmed rice with butter wine sauce. Serves 2 to 3 people.
Take juice of 2 lemons, plus 1/2 cup sugar, and mix together and set aside.
Beat eggs; add sugar, vanilla and salt. Stir in the scalded milk. Pour into pastry shell. Sprinkle with nutmeg. Bake in moderate (350°) oven for 35 to 40 minutes. Cool on rack.
Combine all ingredients in a screw-top jar. Shake vigorously. Rub bowl with clove of garlic before tossing green salad with dressing.
Mix all dry ingredients together, then add eggs, onion and milk. You may need more or less milk to make it the right consistency. Spoon a small amount into hot fish grease. Dip spoon in water to make dough drop easier. Cook until golden brown and take up.
Place sliced jalapeno peppers in the bottom of a 9 x 13-inch casserole dish. Combine cheeses together and spread on top of peppers. Beat eggs and pour over cheese. Bake at 350° for approximately 15 to 20 minutes. Pie is done when edges are lightly brown and eggs are done in center of pie.
Put bread in a buttered dish and sprinkle with raisins (optional). In a bowl, beat eggs, sugar and salt. Scald milk and add to sugar and egg mixture. Add vanilla and pour over bread. Sprinkle with cinnamon. Bake at 350° for 30 minutes.
Lightly spray a 13 x 9 inch baking pan with cooking spray; dust with cornmeal. In large bowl, combine 1 cup flour, oats, 1 tablespoon Italian seasoning, yeast, sugar and 1 teaspoon garlic salt; mix well. In small saucepan, heat water and 1/4 cup olive oil until very warm (120°F. to 130°F.). Add to flour mixture; mix well. Gradually stir in enough remaining flour to make a soft dough. Turn dough out onto lightly floured surface. Knead 8 to 10 minutes or until smooth and elastic. Cover; let rest 10 minutes. Pat dough into pan, pressing dough out to edges of pan. Using fingertips, poke indentations over surface of dough. Brush dough with remaining 2 tablespoons oil. Sprinkle with remaining 1 tablespoon Italian seasoning and 1/2 teaspoon garlic salt. Arrange dried tomatoes across top; sprinkle with cheese. Cover; let rise in warm place 30 minutes or until doubled in size. Heat oven to 400°. Bake 25-30 minutes or until golden brown. Cut into strips or squares. Serve warm. 12 servings.
Combine brown sugar, cocoa, butter crisco, salt and milk in saucepan. Boil for 3 minutes. Add vanilla and confectioners sugar. Mix well. Frost cake while still warm.
Cook corn according to package directions. Stir in salsa and olives. Cook until hot.
Brown the hamburger and onion; drain. Mix all ingredients together. Layer mixture with cheese in a casserole dish. Top off with cheese. Place biscuits on top. Bake according to directions on biscuit can. Ingredients may differ depending on what leftovers are in your refrigerator.
Combine turkey, 1 cup of the grated cheese, pimentos, soup, onions and noodles. Pour into a greased casserole dish. Spread remaining cheese on top. Sprinkle with paprika. Bake at 350° for about 45 minutes. This can be frozen before baking.
Preheat oven to 400°. Combine in a mixing bowl all of the ingredients listed. Pour in a greased pan and cook for about 20 minutes or until a toothpick comes out clean.
Mix all ingredients together and pour into a large iron skillet that has been heated with 1 tablespoon oil and sprinkled with cornmeal. Bake at 400° until brown. Very good served with homemade vegetable soup.
Lay cream cheese out to soften. Blend cream cheese with milk until light and fluffy. Add vanilla and lemon juice and mix well. Pour into graham cracker crust. Chill 3 to 4 hours, until set. Top with pie filling.
Mix pudding. Mix 3/4 of whip topping with vanilla pudding. In medium bowl alternate layer of cookies, bananas and pudding and whip topping mixture. Use remaining whip topping as final layer. Sprinkle wafer crumbs on top as decoration if desired.
Place chicken in bottom of buttered casserole dish. Add layer of dressing. Mix soups and water and pour over dressing. Sprinkle poultry seasoning on top. Bake at 400° until top bubbles through dressing and browns. Serve with cranberry sauce.
Heat oven to 350°. Grease pie plate. Beat all ingredients until smooth, 30 seconds in a blender on high or 1 minute with mixer. Pour into pie plate; bake until knife inserted in center comes out clean, about 30 minutes. Cool 5 minutes. Serve with mixed fresh fruit if desired. You won't believe how good this is!
Wash cranberries. Drain, remove stems. Chop all fruit coarsely (I use a food processor). Add sugar, cinnamon and cloves. Mix well and chill.
Preheat oven to 350°. Combine milk, oil, sugar, eggs and vanilla in a bowl and mix well. Add flour, baking powder and salt and mix. Pour into greased and floured pan. Then spoon cherry pie filling over batter and sprinkle with cinnamon. Bake for 50 minutes.
Dissolve yeast in water; add sugar and salt. Allow to stand about 10 minutes until bubbly. Add 4 cups flour; beat well. Stir in enough remaining flour to make stiff dough. Knead lightly, place in a greased bowl, cover and let rise until doubled. Punch down, shape into a round ball and place in a 10-inch diameter cast-iron Dutch oven. Cover with lid and let rise until doubled. Cut into 4 equal pieces and gently form loaves. Bake in a loaf pan at 375° for 45 minutes. Cover with foil if it starts getting too brown. Cool on wire rack.
Remove outer leaves and core from the cabbage. Cut in chunks. Put cabbage in just enough boiling water to keep from scorching. Add red pepper or olive oil. Salt to taste. (If cabbages are not sweet, you may wish to add a bit of sugar.) Do not overcook cabbage. Serve with cornbread.
Coat nonstick frypan with Pam cooking spray. Add oil. Saute onion, garlic and rice. Saute over medium heat 5 to 10 minutes until rice looks pearly or slightly golden. Add celery, chili powder and remaining liquid. Bring to a boil. Reduce heat to low and cover. Simmer 25 to 30 minutes until all liquid is absorbed. Serve with tortillas, refried beans, grated cheese and green salad.