HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook macaroni as directed by box. Then mix mushroom soup and tuna in with macaroni and cheese. Put in a casserole dish and top with cheese of your choice. Put in oven and cook until cheese is melted.
Mix first 4 ingredients well. Shape into a ball and roll in crushed nuts. Refrigerate overnight. Serve with crackers or sliced apples.
Core apples and slice into round 1/4-inch thick slices. Combine sugar, water, candies and food coloring; bring to a boil. Cook slices 10 minutes on each side in syrup. Boil syrup down; cool. Store in a covered container. Can be kept for several weeks.
Mix all ingredients together; roll into a ball and refrigerate. Roll ball into crushed almonds after it chills. Quick and easy; best if made ahead. Serves 8 to 10.
In a large bowl, beat eggs. Stir in sugar and vanilla. Fold in egg whites. Add cream, milk and salt.
Cook sugar, syrup and water until it forms a hard ball. Beat egg whites and mix. Beat until it starts getting hard, then add pecans and flavoring. Drop by teaspoons onto wax paper. Cool and allow to sit until firm.
Pour 1 can of tomato soup over top. Bake 2 hours at 350°. Sprinkle with cheese the last 10 minutes (optional).
Combine brown sugar, butter and apples. Cover with water and bring to boil and simmer until sugar is dissolved. Combine flour, baking powder, salt and cream. Drop by spoonfuls into hot syrup. Cover tightly and cook 20 minutes. Do not lift lid. Serve with cream.
Saute onion and celery. Stir in tomatoes, beans, basil and parsley. Reserve some cheese for topping on peppers, and add remaining cheese to mixture. Fill peppers.
In 2-quart glass measuring cup with handle, combine sugar, heavy cream, corn syrup and butter. Microwave at High for 5 minutes. Stir well until sugar dissolves. Microwave at High for 12 to 13 minutes or until mixture reaches 246°. Stir in vanilla and walnuts. Pour into buttered 8-inch square pan. Let stand until firm. Cut into squares and wrap individually in waxed paper. Makes 1 1/4 pounds.
Beat eggs, add sugar, chopped dates and oleo. Bring to boil over med. heat stirring often. Cook over low heat for 10 min. Mixture will begin to leave sides of pan, cool slightly. Add Krispies and nuts. Spread coconut on wax paper or foil. Drop by teaspoon onto coconut and roll into small balls, spread more coconut as needed.
Cook sausage until brown, also onion. Add the remaining ingredients. Chill. Roll into balls. Dip in egg and milk mixture; roll in cracker crumbs. Brown in oil.
Combine all ingredients in blender or container; blend at high speed until frothy. Serve immediately in tall glass.
Cream butter and sugar until smooth. Add eggs, 2 cups flour and milk alternately. Take 1 cup flour, dates, pecans, coconut and candy slices. Dredge all ingredients in the cup of flour, then mix well with the batter. Pour into tube pan. Bake at 250° for 2 hours.
Cook rice as directed. Cook broccoli. Mix together the rice, broccoli, Cheez Whiz, celery and soup. Mix well and place in casserole. Sprinkle with bread crumbs. Bake at 350° for 30 minutes.
Using a rolling pin, flatten each slice of bread. Combine Blue cheese, cream cheese and egg in small bowl, mixing well. Spread evenly on bread, covering to edges. Place 1 asparagus spear on each slice of bread; roll up. Secure with 3 toothpicks. Dip in melted butter. Place on a baking sheet and freeze.
Preheat oven to 350°. Sift flour, baking powder, salt and cocoa into a bowl. Cream oil and 1 1/2 cups sugar. Add eggs, one at a time. Beat well. Add food coloring. Combine buttermilk and baking soda. Mix well. Add to oil, sugar mixture, alternate with dry ingredients. Add vinegar and vanilla; mix well. Spoon into two greased 9-inch round pans. Bake for 25 to 30 minutes. Combine milk and remaining sugar in a saucepan. Bring to a boil. Spoon evenly on each layer before frosting.
Dissolve yeast in warm water. Stir in sugar, salt and half the flour. Beat until smooth. Add egg and shortening. Mix. Beat in remaining flour until smooth. Cover with cloth and let rise in a warm, draft-free place until doubled in size. Grease muffin tin, cookie sheet or loaf pan. Stir down dough. Pour into loaf pan or fill muffin cups half full or shape into rolls. Cover and let rise until doubled in size again. Bake at 375° for 15 minutes for rolls or muffins, slightly longer for loaves.
Mix ingredients together and pat into a 9 x 13-inch pan. Then add one layer of cheese slices over hamburger mixture. Cover with your favorite pie crust. Bake at 325° for 1 hour.
Beat together, on high, shortening, butter, sugar and brown sugar for about 5 minutes. Beat in the eggs, one at a time mixing well after each egg. Add vanilla and lemon juice.
Combine vinegar, sugar, salt and black pepper; heat to boiling. Add tomatoes, onions and hot peppers to mixture; heat to boiling. Remove; fill hot sterilized pint jars with vegetables and liquid, leaving 1/2-inch headspace. Seal and process in a boiling water bath 15 minutes.
Cut peppers in half lengthwise. Remove seeds and membranes; wash. Simmer peppers for 7 minutes in enough water to cover. Let stand. Brown beef. Remove excess grease. Return to heat and add green onions and seasoned salt. Mix in rice. Spoon 2 tablespoons of mixture into peppers. Serves 6.
In a large saucepan, cook ground beef, onion, celery, green pepper and garlic until meat is brown. Drain off fat. Stir in kidney beans, undrained tomatoes, tomato sauce, water, chili powder, salt, basil and pepper. Bring to boil; reduce heat. Cover and simmer for 25 to 30 minutes or until vegetables are tender. Makes 4 servings.
Toast almonds in shallow pan at 350° for 5 to 10 minutes, stirring occasionally.
Melt butter for graham cracker crumbs. Mix and press into spring-form pan and 3/4 up the sides. Put in freezer for 15 to 20 minutes.
Place chicken, celery, scallions, jalapeno pepper, red pepper, garlic and cheese in a mixing bowl and toss to combine.
Scald milk on medium high heat. Beat eggs until yolks and whites are blended. Add sugar and salt. Mix well. Slowly add milk while stirring constantly. Cook over hot water on high heat. Cool and add whipping cream and vanilla. Freeze according to freezer instructions. Choice of toppings and garnishes are optional.
Cook broccoli until almost tender. Saute onion and celery in margarine until tender. In a large mixing bowl, combine soups and milk. Add to this mixture the vegetables and all other ingredients. Pour into buttered casserole dish. Bake at 350° for 25 to 30 minutes, covered, then an additional 5 minutes, uncovered. Makes 8 to 10 servings.
In microwave baking dish, mix together olive oil, tomato, celery, parsley flakes, garlic, salt, pepper, oregano, basil and nutmeg. Microwave on High for 3 minutes. Stir. Add chicken, covering with mixture. Cover; refrigerate overnight or for at least 3 hours. When ready to cook, cover baking dish with wax paper; microwave on High for 10 minutes more. Let stand 5 minutes. If fork cannot be inserted in chicken with ease, return to microwave for brief additional cooking. To serve, remove garlic slices and spoon sauce over chicken. Makes 4 servings.
Mix all together. Place in large baking dish. Sprinkle on package Ritz crackers over top. Pour 1 to 1 1/2 sticks melted margarine over top. (I use a little less.) Bake at 350° for 1 hour.
Make ground beef into balls and mix lightly first 6 ingredients. Brown slowly on all sides. Add broth, mushrooms and onions. Simmer 30 minutes.
Mix orange juice and pineapple juice together. Add 4 envelopes Sweet 'N Low, vanilla, almond flavoring and lemon juice. Add more Sweet 'N Low to taste. When ready to serve, add Sprite. Can be made ahead and frozen.
Prepare stuffing. Pour soup into baking dish. Cut up chicken; put into soup. Place stuffing on top of soup and chicken mixture. Bake at 350° for 15 to 20 minutes. Serve.
Mix 2 packages of Jello with 2 cups of hot water, then add 1 1/4 cups cold water in a 3 quart dish or pan. Add pineapple and a layer of bananas and sprinkle top with marshmallows. Set in refrigerator until very firm.
Divide spinach into four au gratin baking dishes (microwave-proof if using microwave). In a large skillet sprayed with nonstick coating, put chicken and cook over medium heat for 8 to 10 minutes or until tender or no longer pink, turning pieces occasionally. Put chicken on top of spinach. Pour sauce over chicken; cover with foil, seal, label and freeze. Serves 4.
Combine sugar and wine in 3-quart glass casserole. Cover. Microwave on High for 8 to 10 minutes or until mixture comes to a full boil. Stir once after 4 minutes. Cook 1 minute after mixture comes to a full boil. Stir until sugar is completely dissolved. Stir in pectin. Ladle into hot, sterilized glasses to within 1/2-inch of top. Cover immediately with 1/8-inch layer of hot paraffin. To insure a good seal, paraffin must touch all sides of glass. Let stand until paraffin hardens.
Sift dry ingredients. Cream Crisco and sugar. Add egg, vanilla and dry ingredients, then add chips and nuts. Roll in log. Wrap in wax paper. Refrigerate for at least 2 hours, then slice. Bake at 325° for 10 minutes in ungreased cookie sheet.
Combine cheese and margarine in a large bowl. Mix well. Combine remaining ingredients, stirring well. Gradually add flour mixture to cheese mixture, mixing until dough is no longer crumbly. Shape into a ball. Roll 1/3-inch thick. Use a pastry wheel or knife to cut dough into 2 x 1/2-inch strips. Place on ungreased pan. Bake at 375° for 10 to 12 minutes.
Cut zucchini, yellow squash and celery into thin slices. Place in large, shallow bowl. Stir in onion; set mixture aside. Combine and heat together in saucepan corn oil, vinegar, salt, pepper and sugar. Heat to a boil, stirring to dissolve sugar. Pour sauce over vegetables at once. Cover and chill 4 hours. Drain and serve. Contains approximately 190 calories per serving.
Prepare pie shell; cool. Combine cocoa, sugar, cornstarch and salt in a medium saucepan. Beat egg yolks. Add small amount of milk; blend until smooth. Pour over remaining milk. Cook and stir until mixture boils; boil and stir until thick, about 3 minutes. Remove from heat; blend in butter and vanilla. Pour in pie shell. Beat egg whites; add 2 tablespoons sugar per egg white. Put on top and brown.
Cook cake in sheet pan as directed. When done, punch holes in top with toothpick. Heat the pineapple and sugar in saucepan just to dissolve sugar. Pour over warm cake. Cook the vanilla pudding as directed and pour over cake. Then spread 1/2 package coconut over cake. Top with Cool Whip. Spread remaining 1/2 package coconut.
Spread oyster crackers in single layer on a cookie sheet or jelly roll pan. Mix remaining ingredients and pour over crackers. Stir very well. Bake at 150° to 200° for 30 minutes, stirring every 10 minutes until brown.
In a large skillet make a white sauce with the butter, flour and milk. Add the bouillon and egg. Cook 1 minute, stirring constantly. Remove from heat. Add the wine, Tabasco, Worcestershire, salt and pepper. Add the crabmeat to the sauce and pour it into a 1 1/2-quart casserole or 6 ramekins. Sprinkle the mixture with cheese. Bake, uncovered, at 350° for 20 minutes. Let chill in refrigerator overnight for spices to set in, then reheat. Serves 6.
Turn vegetables into saucepan. Add onion, flour, salad herbs, salt and black pepper. Mix until vegetables are coated with the flour. Add chicken broth and milk. Heat to boiling, stirring constantly. Cook until thickened, about 5 minutes. Just before serving, blend in the Cheddar cheese and cream cheese, if used. Taste the soup and add mustard as desired. Serve immediately.
Lightly brown chili meat. Drain. Add to 3 cups boiling water. Add remaining ingredients as listed. Cook for approximately 3 1/2 to 4 hours. If needed, add masa for thickening to your desirability.
Mix together dry ingredients. Stir 1 to 2 heaping tablespoons into 1 cup of hot water.
Set Jell-O and water slightly. Mix in pineapple and whole cranberry sauce mix and set.
Chop and mix all ingredients together except oil. Add oil, a little at a time, to produce a firm, spreadable mixture. Serve at room temperature in a small bowl, crock or souffle dish. Excellent with a hearty loaf or Melba toast.
Peel and thinly slice cucumbers and apples. Wash, peel, and grate the carrots. Wash lettuce and tear into small pieces. Mix all vegetables with salt, lemon juice, and oil. Place in salad bowl and decorate with tomato slices. Serve
Cut tops of peppers off and remove seeds. Mince onions and brown in Crisco. Mix into meat, rice and seasonings. Stuff peppers to 1/4 inch from top. Place upright in roaster; add the tomato juice. Make sure peppers stay upright.
Let cold water run over fish for 15 minutes. Cover with cold water and heat slowly to boiling, but do not boil. Drain and repeat process once more. Combine fish and remaining ingredients except buttered crumbs. Pour into greased 1 1/2-quart casserole. Top with buttered crumbs. Bake in pan of hot water at 350° for 40 minutes. Serve with egg sauce. Serves 5.
Mix all ingredients except bananas and apples. When ready to serve, add bananas and apples.
Mix and moisten with mayonnaise or salad dressing. Just before serving, add 1 1/2 cups shoe string potatoes.
Thaw bread dough (let rise) overnight in refrigerator. Butter long cake pan. Chop walnuts and put in cake pan. Pinch walnut size pieces of dough and let them touch- put in single layer. Sprinkle with cinnamon. Melt butter, sugar, pudding and milk. Sprinkle cinnamon. Pour over dough and let rise 2 hours. Preheat oven to 350°. Bake for 30 minutes. After baking, immediately flip onto a cookie sheet.
Cut biscuits into quarters. Arrange in two 8-inch round pans. Melt butter and cheese. Pour mixture over biscuit pieces. Cover all biscuits well with mixture. Bake at 400° about 15 minutes or until golden brown. Take out and break apart and serve. Makes 40. Great for a meeting or brunch.
Saute onions, peppers and celery in shortening. Add meat and salt. Brown meat on all sides, stirring frequently. Add tomato sauce, bay leaf, green chilies and water. Simmer 3 to 4 hours. Add potatoes, turnip and carrots. Thicken to desired consistency with flour and water paste. Simmer 1 hour or until vegetables are tender.
Put cherries in, then pineapple. Put cake mix and pecans in. Pour butter in. Cook at 350° until brown.
Preheat oven to 400°. Wash shrimp and set aside. In a medium skillet, melt butter. Add oil, parsley, garlic, salt, tarragon and lemon juice. Mix well. Remove skillet from heat. Add shrimp, tossing to coat with butter mixture. Pour into a shallow baking pan, arranging shrimp in a single layer. Bake 8 to 10 minutes or until tender. Makes 2 to 3 servings.
Preheat oven to 350°. Butter generously a 9-inch ovenproof glass pie pan. Line the pan with the bread, buttered side down. Slice tops from tomatoes and place on bread. Sprinkle tomatoes with salt, pepper, sugar and grated onion. Cover with grated cheese. Beat eggs and milk together and pour over cheese. Bake for 1/2 hour.
In a 1 1/2-quart casserole, stir undiluted soup, mayonnaise, eggs and onion until blended. Stir in broccoli and cheese. Sprinkle top with cracker crumbs. Bake at 400° for 20 minutes, or until lightly browned and bubbly. Serves 6.
Cream shortening and sugar. Add eggs 1 at a time. Add bananas, nuts and all dry ingredients. Pour into greased loaf pan. Bake 1 hour at 350°. Makes 1 loaf.
Mix all ingredients well and place in a casserole dish. Crumble Ritz crackers and chopped fine almonds on top and dot with butter. Bake at 350° for 45 minutes to 1 hour. Use 3-quart casserole dish. Serves 16.
Mix all ingredients and pour into unbaked pie crust. Makes 1 pie. Bake at 350° until slightly browned on top, around 30 minutes, or when firm in the middle.
In a bowl, combine all ingredients and toss gently to mix. Taste and adjust seasonings. Serve within 1 hour. Makes about 3 cups.
Sift together the flour, sugar and salt. Stir in lemon rind, lemon juice, egg yolks and milk. Fold in egg whites. Pour into 1 1/2-quart casserole. Set in pan of water (1 inch). Bake at 350° for 45 to 50 minutes. Makes 6 servings. Good after a heavy meal!
Melt butter and pour over dry stuffing mix. Pour half of stuffing in casserole dish. Place boned chicken on stuffing. Put remaining stuffing on top of chicken. Mix the 2 cans of soup with 2 cans of chicken broth and pour over top of stuffing. Bake in oven until well heated and bubbly all over. Bake at 350° for 1 hour.
Mix the first 4 ingredients well. Blend in flour and salt. Force through Spritz gun or cookie press onto cookie sheets. Decorate with bits of cherries. Bake in hot oven (375°) for 7 to 10 minutes. Makes about 6 dozen. Dough can be made ahead and frozen.
Boil potatoes in their jackets or use canned. Peel and slice thinly. Fry bacon slowly. Drain on absorbent paper. Crumble. Saute onions in bacon fat until golden brown. Blend in flour and seasonings. Cook over low heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 minute. Stir potatoes and crumbled bits of bacon in carefully. Remove from heat. Cover and let stand until ready to serve. Yields 2 generous servings.
Peel potatoes. Cut into 1-inch cubes. Cover with water and add salt. Bring to a boil; simmer 15 minutes and drain. In another saucepan, cover cabbage with water and add salt. Cover and bring to a boil; simmer 5 to 10 minutes. Drain. Mash potatoes in a large bowl. To potatoes, add cabbage and remaining ingredients. Place in a baking dish and top with additional cheese. Bake at 350° for 30 minutes.
"Put it in grease and cook it for about an hour. Take it out then eat it."
Cook cornbread and crumble in a large bowl. Cut tomatoes into small pieces. Mix bell pepper, pickle juice, pickles, onion and mayonnaise and let stand for 3 to 4 hours before serving. Cook bacon and crumble over all.
Mix well. Store in tightly sealed jar. Put 1 1/2 tablespoons of mix in a cup. Add boiling water. Add lemon, if desired.
Peel and core pears; slice. In large oven proof frying pan melt 1 Tbsp. butter over medium heat. Add pears; sprinkle with suger. Cook until tender and golden brown (about 10 minutes). Remove all pears and juice; wipe pan clean. Add 2 Tbsp. butter to pan and melt. Beat eggs, milk, flour, salt, nutmeg and cinnamon until almost smooth; leave some lumps. When butter is hot pour batter into pan. Arrange pears in center of batter and any juice. Bake at 425° until puffed and golden brown (15-20 minutes). Sprinkle with confectioners sugar. Note: 293 calories and 14 grams fat. Serves 4.
Simmer first 4 ingredients for about 20 minutes. Add cream of chicken soup and Velveeta. Can put in crock-pot and it will be ready in about 1 hour.
Mix jello and water; add 7-Up. Fold in marshmallows and pineapple. Mix butter, flour, egg, sugar and pineapple juice (cook until thick). Let cool. Fold in jello; put cheese on top.
Beat eggs; pour pecans in bowl and mix with eggs and coat well. Pour sugar, cinnamon and nutmeg over pecans; mix well. Pour out on buttered sheet, then pour more sugar and cinnamon over top. Cook at 350° for 10 to 15 minutes, turning. Let cool. Great for gift.
Combine all vegetables. Mix all other ingredients; heat until sugar is dissolved. Cool. Pour over vegetables. Let stand at least 3 hours. Drain before serving.
Combine dry ingredients. Cut in shortening until crumbly like meal. Add milk, stirring just until dry ingredients are moistened.
Sift together peanuts, sugar, syrup and salt in a 1 1/2-quart microwave-safe container sprayed with Pam. Cook 8 minutes on High, stirring after 4 minutes. Stir in butter and vanilla. Cook 2 minutes longer. Add baking soda and stir quickly until light and foamy. Immediately pour onto Pam-sprayed baking sheet. Spread to 1/4-inch thickness. Let cool. Break into pieces.
In heavy pan, melt Parkay. Add marshmallows and cook until melted on low heat. Add vanilla and food coloring and mix well. Add corn flakes. Mix well and drop by spoon on cookie sheets. Drop red hots on while still warm.
Drain fruit. Place in a bowl. Save juice from pineapple. Put in saucepan. Mix eggs, sugar and flour with juice. Bring liquid to a boil and boil just until thickens. Cool. Prepare macaroni according to directions on package. Drain and rinse with cold water. Cool and put in bowl with fruit. Add liquid, marshmallows and Cool Whip. Blend together. Will keep in refrigerator for 7 to 10 days.
Mix cream cheese, mayonnaise, garlic powder and Worcestershire sauce and spread on slices of ham. Roll ham into roll. Chill and cut into 1/2 inch rolls. Serve on platter.
Brown meat and drain. Stir in salsa and water. Bring to boil. Stir in macaroni. Reduce to medium, simmer 10-12 minutes until macaroni is tender. Add cubed cheese and melt.
Sift flour; add baking powder, salt and sugar; sift again. Cut soft butter into dry ingredients as for pastry. Add beaten egg and milk. Beat until well blended. Spread in greased shallow pan (8 x 12-inch). Press apple slices on top and sprinkle with sugar and cinnamon. Bake at 400° for 25 to 30 minutes.
Boil the raisins in the water for 5 minutes. Put the brown sugar and cinnamon in a bowl. Mix all together and pour over cooked raisin mixture. Add the lemon juice or vinegar. Let cool. Put in pie crust. Put top crust on. Bake at 400° for 10 minutes, then at 375° for 20 minutes.
Boil together margarine and cocoa; remove from heat and add sugar, flour, soda, salt and sour cream. Add eggs last. Bake on large cookie sheet at 350° for 22 minutes. Cool. Top with a large jar of marshmallow cream.
Combine cherries, juice and sugar. Bring to a boil. Add cherry jello and dissolved Knox gelatine. Let cool. Add mandarin oranges and orange juice concentrate, pineapple and nuts. Put in a 9 x 13-inch dish. Cover and refrigerate overnight. Yields 12 servings.
Mix and roll or drop in 1-inch balls. Put in miniature cupcake pans. Bake at 350° for 10 to 12 minutes. After baking, press Peanut Butter Cup into center of cookie. Press down sot op is even with cookie. Dump from pan.
Mix all ingredients in a food processor and bake at 350° for 15 to 20 minutes. Great served with bagel chips, pita chips or breadsticks.
Combine onions, salt, pepper, crumbs, paprika, nutmeg and milk. Add this mixture along with the eggs to the meat. Mix well and shape into small meatballs. Brown them in the margarine in a skillet. Remove meatballs from skillet. Add consomme to the drippings, then the water and cornstarch mixture to thicken. Add sour cream and heat. Add meatballs and heat gently. Serves 8.
Mix all ingredients in a blender. Put in casserole. Bake at 350° for 45 to 50 minutes.
Place first 4 ingredients in double boiler. Beat with mixer until mixture stands in stiff peaks, about 7 minutes. Scrape sides of pan occasionally. Remove from heat. Fold in vanilla. Makes enough frosting for 2 layers or oblong cake.
In saucepan, combine cheese, tomatoes and optional ingredients. Melt over low heat, stirring constantly. Use as dip or sauce.
Heat the oil and saute the onion until soft. Add the garlic; cook for 5 minutes. Stir in the coriander. Add the okra and stir until coated. Cook the okra for 2 minutes. Stir in the tomato paste. Add the tomatoes; bring to a boil. Season to taste with salt and pepper, then add the water. Return to a boil; cover, reduce the heat and simmer gently for 45 to 50 minutes, checking that there is sufficient water. Add the lemon juice and cook for 10 minutes more or until the okra is tender. Serve.
Cream vanilla and lemon extract into the fat; add sugar gradually. Beat eggs into the mixture thoroughly. Put flour in all at once. Stir to a thick dough. Shape the dough into small balls, using about 1 teaspoon of the mixture each time. Put on an ungreased cookie sheet. Make a dent in each ball with your floured thumb. Place a small amount of raspberry jam in each dent. Bake cookies about 15 minutes at 400°. Makes about 24 cookies.
In a skillet, partly cook hamburger. If greasy, pour off grease. Wash and dry okra before cutting. Cut up the vegetables and add to the hamburger. Salt and pepper to taste. Simmer until vegetables are done, as you like. Enjoy.