HumbleIntelligence/food-ner-1-Million huggingface dataset:
Line bottom of 9 x 13-inch pan with whole graham crackers. Cream butter and powdered sugar. Add eggs and salt. Beat well and spread evenly over crackers. Top with another layer of crackers. Combine whipped cream, sugar, vanilla and peaches. Spread over second layer of crackers. Crush a few crackers and sprinkle over top. Refrigerate overnight.
Cook chicken gizzards and livers until tender. Drain, reserving water, dice meat and set aside. In heavy iron Dutch oven fry pork and beef until browned. Remove from pot, and in remaining fat brown flour until very dark brown. Add diced onions, bell pepper and celery and cook until all are soft and browned. Add garlic, seasoning and broth from the chicken. Let simmer about 20 minutes. Add cooked rice and meat, mixing thoroughly. Turn on very low heat, cover and let steam for 30 minutes. Five minutes before serving time add green onion tops and parsley, lifting and blending with fork. Serves 12. Enjoy!
Put the tuna, Miracle Whip, sweet and dill pickle into a large bowl. Chop up one of the boiled eggs and put in with the tuna mix. Add salt, pepper, and onion powder or salt and garlic powder to your taste. Mix all of these ingredients together. Add a little dill pickle juice for added flavor. Place the mixture into a serving bowl and flatten down the top. Slice the 2nd egg and place on top of the tuna. Sprinkle a dash of paprika over the top for looks. Serve with Ritz Crackers.
Put cooked broccoli in a casserole dish. Mix soup, mayonnaise and curry powder. Place chicken on top of broccoli. Pour soup mixture over chicken. Cover with cheese. Bake at 350° until cheese melts well.
Mix together flour, meal and sugar. Beat egg yolks; add to them the milk. Add melted butter; add lemon juice. Whip egg whites with a pinch of salt. Add the liquid mixture to the egg whites, folding in until smooth. Pour batter into two unbaked pie shells. Bake in moderate oven at 350° for 30 to 40 minutes or until lightly browned and solid to the shake.
Spread half of wafer crumbs in bottom of 10x6x1 1/2 inch pan.
Mix first 4 ingredients together in large bowl. Set aside. Mix the next three ingredients together. Then combine all ingredients together and put into greased 9 x 9 inch pan. Bake 12 - 15 minutes at 450°. Eat with fresh blueberries, or strawberries.
Preheat oven to 360°. Sift flour, baking powder, baking soda, salt and cinnamon together and set aside. Cream Crisco and brown sugar together then add molasses, eggs and vanilla and mix well. Mix in the dry ingredients and add the raisins and nuts. Shape into flattened logs (2 to a cookie sheet) and bake for 5 to 8 minutes. Cool slightly then cut each log to form bars. (To make things easier I put the dough into a large pastry bag without a decorating tip to form the logs and I cut the bars with a pizza wheel. I also undercook slightly to get a chewier cookie.)
Preheat oven to 325°. Beat together shortening, sugars, eggs, water and vanilla until creamy; add combined ingredients. Mix well. Drop by rounded teaspoonfuls onto a greased cookie sheet. You may add raisins, chopped nuts, coconut or chocolate chips. Bake for 12 to 15 minutes.
Mix together all the ingredients to form a batter. Pour into a 15 x 11-inch jelly roll pan.
Cook peas in salted water with diced onion, butter, sugar and pepper until tender. Do not drain. Turn down to a slow boil and add dumpling mixture with spoon.
Cook noodles or macaroni in salted water; drain. Put in casserole. Drain tuna. Cut up onion. Place soup in saucepan with 1/2 can of milk to each can of soup. Cook until smooth. Add tuna. Place onion, grated cheese and peas in casserole with macaroni. Add soup mixture; mix. Slice more cheese thin and place on top of dish. Bake at 350° until cheese melts and browns a little. Very good!
Combine all ingredients (except jam) together. Spread 7/8 dough on cookie sheet. Spread strawberry jam over entire surface. Sprinkle remaining dough on top and bake at 350° for 25 to 30 minutes. Any flavor jam can be used.
Combine water, sugar, lemon juice and ground mace in a shallow 2-quart casserole, stirring until sugar dissolves. Set aside. Peel pears, leaving stems intact. Place pears in sugar mixture; spoon over pears. Cover and bake at 350° for 50 minutes, or until pears are tender but still hold their shape. Carefully remove pears from sugar mixture. Discard sugar mixture; return pears to casserole.
Put sherbet in a punch bowl; pour ginger ale over. Stir until sherbet is broken in small pieces. Serve in glasses or punch cups. Yield: 12 to 15 servings.
In a medium size bowl combine apples, green onion, celery and chilies; mix well. In a small bowl, mix together vinegar, oil, salt and hot red pepper sauce (if desired); stir into bean mixture. Cover and refrigerate at least 30 minutes before serving. Makes about 4 servings.
Dissolve gelatin in boiling water. Cool. Add sugar; stir until dissolved. Gently stir in strawberries and sour cream. Refrigerate overnight. Bake packaged cake mix according to directions on box (2 layers). Cool. Split layers into 4 layers. Put layers together with container in refrigerator. Chill for 3 to 4 days.
Melt the oleo in a 12 x 15-inch pan. Sprinkle the graham cracker crumbs over the butter. Spread the chocolate chips over the butter. Spread the butterscotch chips over the chocolate chips. Pour the Pet milk over the above and sprinkle with the chopped nuts. Bake at 350° for 30 minutes. Cut while still warm. Makes 30 (1 x 1 1/2-inch) pieces.
Cook dates, sugar, egg and butter on top of double boiler for 15 minutes, stirring constantly. Remove from stove and add vanilla, Rice Krispies and nuts. Form into balls and roll in coconut. Refrigerate.
In large bowl mix cereal and milk. In separate bowl sift together dry ingredients. Add egg and oil to the cereal; blend. Add flour mixture to cereal. Fill muffin cups 1/2 to 2/3 full. Bake at 400° for 20 minutes.
Mix all ingredients except egg. Cook over low heat, stirring constantly until thickened. Add beaten egg. Stir and cook 3 minutes. Cool before spreading. Use between layers of plain cake; top with white frosting. May sprinkle with coconut.
Cut all fruits in big chunks. Cover with undiluted frozen orange juice which has been thawed.
Combine flour, sugar, cocoa, baking soda, salt, water, oil, vinegar and vanilla. Mix until blended. Fill cupcake papers 1/2 full. Combine softened cheese, egg and sugar until fluffy. Drop a large spoonful on top of each cupcake. Add about 10 chocolate chips to each. Bake at 350° for 15 to 18 minutes. Makes about 20.
Drain pineapple. Take 2/3 cup pineapple juice and 1/3 cup orange juice. Combine with vanilla pudding. Cook until it comes to a boil and until clear. Pour over pineapple. Cover and refrigerate overnight. Add remaining fruit before serving. Will keep several days.
Place water, sugar and cranberries in saucepan. Bring to boil and continue boiling until cranberries "pop." Cool. Add walnuts; mix together. Keep a few for top decoration. Cool in refrigerator until ready to serve or overnight.
Layer squash in bottom of casserole dish. Mix soup, sour cream, pimento and water chestnuts together and spread on top of squash. Sprinkle cheese over top. Mix stuffing and margarine together and layer on top of cheese. Bake at 350° for 45 minutes.
Heat oven at 375°. Beat butter and sugars until creamy. Add eggs, milk and vanilla; beat well. Add flour, baking soda and salt. Beat well. Stir in oats and chocolate chips. Stir well. Drop by rounded measuring tablespoonful onto ungreased cookie sheet. Bake 9 to 10 minutes for chewy or 12 to 13 for crisp. Cool 1 minute on cookie sheet. Remove to wire rack. Cool completely. Makes 5 dozen (2 1/2-inch) cookies.
Mix together well. Let stand; mix again until liquid is soaked in quite well. Roast a bit in the oven.
Mix first 3 ingredients together and chill until starting to thicken. Add the cherries and pineapple. You may add nuts if you want.
Blend together salmon, 1 egg, flour, potato, onion, salt and pepper.
Soften gelatin in cold water. To slightly beaten egg yolks, add about half of the sugar and add the pumpkin, milk, spices and salt. Cook until thick in a double boiler. Add gelatin to hot mixture and let cool. Beat the egg whites until frothy and slowly add the rest of the sugar and the cream of tartar; beat until it is very stiff. Fold pumpkin mixture into beaten egg whites. Spoon into a baked 9 or 10-inch pie shell. Awfully good with whipped cream when it is served! This is Jim's mom's recipe.
Let cheese and butter or oleo set at room temperature to soften. Cream well. Sift flour; divide into thirds, adding a third of flour at a time to all other ingredients and mix well. Shape mixture into small balls with hands, then place on cookie sheet and mash 3 times with fork. Bake at 375° for 8 to 10 minutes.
Brown ground beef and chopped onion. Add remainder of ingredients. Simmer very gently for 45 to 60 minutes in a covered skillet.
Put half of the coconut in 6 (4 ounce) ramekins or custard cups. In a medium saucepan, combine flour, 2/3 cup sugar and 1/8 teaspoon salt. Whisk in the egg yolks. Add the milk gradually. Cook over medium heat, stirring until thick, 6 to	8 minutes. Drain pineapple and stir in with 1 teaspoon vanilla. Pour into cups.
Place pie filling in a 2-quart casserole dish, then pour crushed pineapple with juice on top of filling. Mix pecans with cake mix, then sprinkle on top of pineapple. Melt oleo and pour on top of cake mix. Bake at 350° until brown on top.
Mix all ingredients and pour into unbaked pie shell. Bake for 45 to 50 minutes.
In a large mixing bowl, mix tomato juice, garlic, sugar, salt, seasoned salt, olive oil, lemon juice, Worcestershire sauce and hot sauce. Mix until oil and seasonings are dissolved. Pour into a large refrigerator pitcher. Stir chunky vegetables into juice mixture and add diced fresh tomatoes. Chill overnight or 4 hours. Serve cold with seasoned croutons on top. Yield: 12 servings.
Melt oleo in a 4-quart pot. Add rice and brown slightly. Add hamburger and brown. Add remaining ingredients and cook together, covered, over medium heat on top of stove for about 25 minutes. Put in baking dish in 350° oven for about 10 minutes. Makes 4 generous servings.
In a large bowl, combine macaroni, tomatoes, Cheddar cheese, green onions and pepperoni. In small bowl, combine oil, Parmesan cheese, vinegar and seasonings; pour over macaroni mixture. Cover and refrigerate several hours. Top with croutons (optional) just before serving. Great for large barbecues.
Cream butter and sugar until fluffy; add eggs, one at a time, beating well after each addition. Mix and sift flour, baking soda, salt, cinnamon and mace. Stir in vanilla, apples and walnuts. Batter will be stiff. Spoon into greased and floured 10-inch tube pan. Bake at 325° for 1 1/2 hours. Let cool in pan for 10 minutes and then remove to rack. During baking, a macaroon-type crust forms on the top, so it needs no icing. Keeps very moist for many days.
Soak bread with milk in casserole dish. Melt butter. Saute onion, pepper and celery in butter. Add crab and shrimp; saute until cooked. Mix with bread in casserole dish. Bake for 25 minutes at 350° or for 15 minutes in microwave.
Prepare grits in salted, boiling water as directed on package. Stir in sugar and butter. Add eggs, milk and vanilla to the mixture. Fold in the raisins and almonds. Pour into a greased 8-inch square baking dish. Sprinkle cinnamon on top. Bake in preheated slow oven at 325° for approximately 50 minutes. May serve hot or cold. Garnish with whipped topping if desired.
Prepare cake mix as directed; substitute 1 1/2 cups whipped cream for oil or butter. Bake in 2 greased and floured 9-inch pans for 30 minutes. Cool in pans on rack for 15 minutes. Remove from pans; cool. Beat cream cheese with mixer until smooth. Beat in concentrate gently; stir in remaining whipped cream. Fill and frost cake.
Prepare pie crust. Place pecans in pie shell. Combine first 7 ingredients; pour over pecans in pie shell. Bake at 375° for 40 to 50 minutes.
Combine ingredients. Drop by teaspoonfuls onto baking sheet and cook at 350° for 18 minutes.
Blend all ingredients. Cook for 1 1/2 hours, uncovered, stirring often. Pour into hot jars; seal. Process in hot water bath for 35 minutes. Yields 10 pints.
Cook spinach as directed with onion. Drain and press well. Combine eggs, cheese, Blue cheese dressing, margarine and garlic powder. Mix well. Add the spinach and muffin mix. Mix well. Cover and chill. Shape into 1-inch balls. Cover and chill or freeze. When ready to bake, place on a baking sheet and bake at 350° until light brown. If chilled, bake 10 to 12 minutes. If frozen, bake 12 to 15 minutes. Serve warm. They freeze well. Serves 60 puffs. Each serving contains approximately 104 calories.
Parboil shells and rinse with cool water. Drain spinach completely. Mix ingredients together with the spinach. Using a tablespoon, stuff each shell, placing shells on wax paper as you go along. Flash freeze shells for 2 to 3 hours. Store in Ziploc bag in freezer. From freezer, place shells in a pan. Do not let shells touch each other. Cover each shell with sauce. Cover pan with foil and bake at 350° for 1 hour. Great to do ahead for parties!
Brown hamburger meat; drain grease. Salt and pepper to taste. Add remaining ingredients. Serve with corn bread. Great for a family on the run.
Mix oranges (juice and rind), sugar and water. Stir well until sugar dissolves. Pour equally into 3 (1 gallon) milk jugs. Fill each with water. Color as desired. Makes 3 gallons. Serve in punch bowl with added ginger ale.
In a large bowl, combine butter and sugar until creamy and well mixed. Beat in salt and egg yolks. Add flour and mix well, kneading with fingers to make a smooth dough. Pat dough evenly into the bottom of a greased 12 x 17-inch pan. Bake 15 to 20 minutes in a 350° preheated oven until lightly browned. Remove from oven and spread with jam and chocolate bits.
Mix in order given and drop from tip of spoon on a greased cookie sheet and bake in 350° oven for 10 to 12 minutes or until lightly browned.
In a medium saucepan, bring water and bouillon cube to a boil. Add wheat and remove from heat. Let stand 30 minutes or until liquid is absorbed and wheat is tender. Let cool. Add broccoli, flax seeds, almonds, spices and dressing. Toss gently. Transfer to serving dish.
Drain chestnuts. Cut bacon strips into 3 pieces each. Wrap 1/3 bacon strip around each chestnut. Overlap ends of bacon and insert a toothpick into, but not through, chestnut. Arrange on a cookie sheet, leaving 1/2-inch space between each. Broil approximately 20 minutes or until bacon is crisp or bake at 400° for about 30 minutes or until bacon is crisp. Remove pieces to a plate with paper towels to absorb excess grease. Serve hot. Serves 4 to 6 people.
Beat butter at high speed of mixer until fluffy. Mix in remaining ingredients. Makes 2 cups.
Mix ingredients and form 1-inch balls. Roll in granulated sugar, then place on cookie sheet. Bake at 375° for 10 to 12 minutes.
Cook ingredients in large saucepan on simmer until almost tender. Cool. Transfer to a casserole dish of any shape. Top with rolled out unbaked pie crust. Bake in oven at 400° until crust is done.
Dissolve jello in boiling water. Drain berries and pineapple, saving liquid to make one cup. Add this liquid to jello. Stir in berries and pineapple. Pour into 2-quart flat Pyrex dish. Cover and refrigerate until firm.
Combine ingredients, use half of the pecans, and mix well. Chill 3 to 4 hours. Form into a ball and chill more if soft. Roll in other half of pecans. Wrap in plastic until ready to use. The longer it sets, the better it gets.
Mix all ingredients in large bowl. Pour into unbaked pie crust. Bake at 350° about 30 minutes. Makes 2 pies.
Mix first four ingredients together and let season overnight. Add rest of ingredients and chill. Yield: 12 servings.
Melt margarine in skillet over low heat. Add remaining ingredients and stir until all are dissolved. Pour into a buttered 8x8 dish. Cut when cool.
Heat oven to 400°. Grease pie plate (10 x 1 1/2 inches). Brown beef and onion, drain. Stir in salt and pepper. Spread in pie plate. Beat Bisquick, milk and eggs until smooth, 15 seconds in blender on high or 1 minute with hand mixer. Pour into plate. Bake 25 minutes. Top with tomatoes, sprinkle with cheese. Bake again until knife inserted in center is clean (5 to 8 minutes). Cool and serve. Yields 6 to 8 servings.
Sift flour and baking soda together. Cream butter and sugar in separate bowl. Add eggs and vanilla. Mix in dry ingredients and divide in two parts making a ball. Roll on floured surface 1/8 inch thick and cut into desired shapes.
In a large mixer bowl combine 2 cups all-purpose flour and 1 package active dry yeast. In a saucepan heat 1 1/4 cups of milk, 1/2 cup shortening, 1/4 cup sugar and 1 teaspoon salt, just until warm (115° to 120°) and shortening is almost melted. Stir constantly. Add to flour mixture and add 1 egg.
Combine chicken, lemon juice, mayonnaise, soup, pimentos, salt, Accent, and eggs. Place in 11 x 7 inch rectangular dish. Top with cheese, chips and almonds combined. Let stand overnight in fridge. Bake at 400° for 20-25 minutes and serve. Yields: 6-8 servings.
Arrange chicken in single layer in ungreased baking dish. Pour dressing over chicken. Dot with margarine. Sprinkle with salt and pepper. Bake, uncovered, at 350° for 1 hour.
Mix soup, 1 soup can of water, onion soup mix and rice in a greased 9 x 13-inch pan. Place chicken on top. Sprinkle with salt, pepper and paprika. Cover and bake at 325° for 1 hour. Uncover, bake an additional 15 to 20 minutes or until chicken and rice are done.
Combine first 6 ingredients, chilling until ready to serve in lettuce-lined bowl. Garnish with tomato wedges. Serves 6.
Combine oatmeal and nuts in a big bowl. Combine other ingredients and heat. Let come to a good boil. Add vanilla. Pour over oatmeal mixture and mix well. Drop on waxed paper. Makes approximately 3 dozen.
Prepare light colored jello with 1 cup boiling water. Add 1/2 of pineapple and oranges with 1 cup liquid. Pour into top half of jello mold; chill until almost set. Insert cherries, if desired, and allow to set. Melt cranberry sauce over low heat. Prepare cherry jello with 1 cup boiling water. Add remaining ingredients, including melted cranberry sauce. Pour carefully on top of set mold; chill thoroughly.
Pour pineapple juice over biscuits. Let soak until soft. Stir in sugar, eggs, oil and all sliced apples. Stir in vanilla flavor. Pour into a well-greased pan. Place in a 400° oven until brown. Serve hot or cold.
Spread cooked chicken in bottom of baking dish. In a small bowl combine soups, milk, tomatoes and chili powder. Mix in chopped onion and pour over chicken. Spread cheese and Doritos on top. Bake in 375° oven for 30 minutes.
Blend onion, celery, soup, pimiento, mushrooms, mayonnaise, rice, green beans and chicken. Pour into two 13 x 9-inch baking dishes. Cover and bake at 350° for 45 minutes. Top with potato chips to serve. May be prepared ahead. Freezes well. Serves 16.
Combine all ingredients, stirring gently to mix. Chill at least 2 hours before serving.
Blend water, sugar and juice and grated peel of lime in a small saucepan. Bring to a boil. Reduce heat and simmer 5 minutes. Cool. Pour sauce over fruit and toss to coat. Chill 4 hours. Makes 12 to 16 servings.
Pour water into water well on coffee machine. Put coffee grounds into ground cup on coffee cup. Turn on. About 5 minutes Daddy will holler, "Don't forget the cream and sugar."
Cook potatoes (in just enough water to cover) until done. Drain potatoes; save potato water. Mash potatoes. Add enough water to potato water to make a total of 2 quarts. Add potatoes to the liquid. Cook onion in 3/4 cup oil until soft; add to potatoes. Add salt and pepper. Bring potato mixture to a boil; add washed buckwheat groats. Cook 5 minutes, stirring constantly. Remove from heat; cover. Let stand until all liquid is absorbed. use 2 medium heads of cabbage for the above filling. Roll us usual. Arrange halubtsi in roaster; add water to cover. Drizzle with cooking oil. Cover tightly. Bake at 350° for 2 hours or until cabbage and filling are done. Serve with sour cream.
Melt butter or margarine in large saucepan. Mix in next 3 ingredients. Stir in pecans and spread in a glass baking dish. Bake at 400° for 20 minutes, stirring frequently. Turn out onto paper towel and sprinkle with salt. Let season one day before serving. Yield: 4 cups.
Mix in bowl the pie filling and pineapple. Pour into a 9 x 13-inch baking dish. Spread dry cake mix over the top and pat the cake mix evenly to cover pie filling/pineapple mixture. Slice butter thinly and completely cover every tiny part. Bake at 375° until golden brown.
Mix with your hands. After mixing well, place in a well prepared glass baking dish. Bake at 350° for 1 1/2 hours, covered with foil. Take foil off to brown the last 1/2 hour.
Mix soap and water in large bowl. Beat with electric mixer until clay-like. Mold into objects. Dries to hard finish. This recipe makes 1 cup. You can double or triple it.
Brown beef and onions together until done. Drain excess grease. Add all ingredients and cook slowly for 1 hour, stirring often. Can be cooked in crock-pot. Add water if you don't like the chili thick.
Saute onion in melted butter until tender. Stir in mushroom soup and juice; mix well. Add cheese, mushrooms and almonds. Mix with rice and put in buttered casserole. Bake 20 minutes at 350° or until bubbly.
Combine soup, sour cream and onions. Add half of each cheese. Divide this into 2 unequal halves. Add chicken to the smaller half. Use this to fill the tortillas, rolling up each around some of the filling. Spread half of the remaining soup mixture in bottom of 10 x 13-inch pan. Add filled tortillas. Top with remaining soup mixture. Top with remaining cheese. Bake at 350° for 20 to 30 minutes until hot. Serves 10.
Prepare muffin mix according to package directions. Stir in corn. Spoon into greased muffin pans, filling 2/3 full. Drop spoonfuls of deviled ham on center of each muffin. Bake at 375° about 20 minutes. Makes 12.
Mix together flour, sugar and salt. Add butter. Add pecans and mix well. Roll into ball. Bake at 325° and then cool. Roll in powdered sugar.
Combine bouillon cube and water in a 1-quart casserole; stir until dissolved. Add remaining ingredients, except celery; stir. Cover; bake at 350° for 1 hour and 10 minutes; add celery, cover and bake 10 minutes more.
Cut turkey with the grain into 1-inch slices. Combine 7-Up, soy sauce, garlic powder and horseradish in bowl. Add turkey. Marinate in refrigerator for 5 to 7 hours. Broil or grill over medium heat. Turn frequently.
1. Pound each chicken breasts to 1/4 - 1/8 thin. Dredge in flour, salt, and pepper. 2. Fry chicken in pan with some oil until cooked. 3. Add parsley, lemon slices, and sherry. Cook and stir several minutes. Serve immediately.
In a food processor fitted with steel blades or mixer, combine all ingredients except chiles and walnuts; blend thoroughly. Stir in chiles. Divide mixer in half. Chill 15 to 20 minutes. Shape each portion into a ball. Press each into walnuts. Wrap in plastic wrap. Chill overnight before serving.
Mix together sour cream, salad dressing and seasonings. Marinate tomatoes, avocados and beans in this mixture for 1 to 3 hours. Just before serving, add lettuce and corn chips. Toss.
Combine all beans and mix well. Divide into 2 cup packages for storing and gift giving with recipe for soup. Yield: 10 (2 cup) packages.
Drain pineapple and orange segments. In large bowl, combine pineapple, mandarin oranges, banana, grapes, marshmallows, coconut and nuts. In 1-quart measure, combine sour cream or yogurt and brown sugar. Stir into fruit mixture. Refrigerate, covered, 1 hour or overnight.
Mix sugars, shortening, eggs and vanilla. Add dry ingredients and buttermilk with baking soda. Drop on greased cookie sheet. Bake 420 degrees for 15 to 20 minutes.
Peel tomatoes and cut in quarters. Place in saucepan and mash slightly to press out some juice. Cook over low heat 10 minutes, stirring constantly. Add onion and butter. Place alternate layers of tomatoes and crumbs. Bake at 375° for 20 to 30 minutes.