HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil shells until cooked. Boil potatoes until done. Drain, peel and mash. Add Cheddar cheese to potatoes and 1 stick of oleo and mix well until blended. Add salt and pepper to taste. Fill shells to capacity with mixture and arrange in a shallow pan in a single layer. Cook chopped onion in 3 sticks of oleo until wilted (not brown). Then spoon over filled shells. Cover pan and bake 20 minutes at 350°.
Prepare cake as directed. Bake in 2 (8-inch) round pans. Prepare pudding with 1 1/2 cups milk and 1/4 cup Kahlua. Chop candy bars into chunks and defrost topping. When cake has cooled, cut into 4 (8-inch) circles. In a large bowl, layer: cake, pudding, topping and candy. Repeat layers. Serves 12 to 14.
Toss hot cooked rice with melted butter or margarine and coconut, which has been toasted on a cookie sheet under your broiler to a medium brown.
Heat large saucepan. Spray with cooking spray. Saute onions until tender. Pour in chicken broth, bring to boil. Add beans and enough water to cover. Bring to boil. Reduce heat. Simmer for 30 minutes.
Oil 8 x 4 x 2 1/2-inch loaf pan. Mix flour, baking powder, salt and cinnamon on waxed paper or in bowl. Slice bananas into a medium bowl; beat with electric mixer. Add flour mixture; stir just until moistened. Stir in oats and pecans.
Place in blender. Blend until you get a smooth icy mixture. Makes 4 (1/2-cup) servings.
Mix in a bowl and let stand at least 1 hour. Pour over chicken and let stand at least 1 hour or in the refrigerator overnight, turning occasionally. May also be used to baste the chicken while grilling.
Mix vanilla wafer crumbs, margarine and 1 tsp. Equal for Recipes or 3 packets Equal sweetener or 2 Tbsp. Equal Spoonful in bottom of 9-inch spring form pan. Reserve 1 Tbsp. crumb mixture. Pat remaining mixture evenly on bottom and 1/2 inch up side of pan. Bake in preheated 350° oven until crust is lightly browned, about 8 minutes. Cool on rack. Beat cream cheese and 5 1/2 tsp. Equal for Recipes or 18 packets Equal sweetener or 3/4 c. Equal Spoonful in large bowl until fluffy; beat in eggs, egg whites and cornstarch. Mix in sour cream and vanilla until well blended. Pour mixture into crust. Place cheesecake in roasting pan on oven rack, add 1 inch hot water to roasting pan. Bake in preheated 300° oven just until set in the center, 45 to 60 minutes. Remove cheesecake from roasting pan, sprinkle with reserved crumbs and return to oven. Turn oven off and let cheesecake cool 3 hours in oven with door ajar. Refrigerate 8 hours or overnight. remove side of pan; place cheesecake on serving plate.
Shell green peas. Wash the peas and put them in a soup kettle. Cover with cold water. Boil 20 minutes. Take out 1 cup and press the remainder through the puree sieve. Return the soup to the kettle and add milk and 1 cup of peas. Rub butter and flour until smooth; stir into the soup and stir continually until the soup is thick and smooth. It should be the consistency of thick cream. Season with salt and pepper and serve.
Separate rolls out of can and cut each crescent in half. Brush one side with oil and sprinkle with cheese. In a bowl, combine remaining seasonings, spinach and mayonnaise. Put 1 teaspoonful on each triangle. Roll triangle of dough, wide end first, into smaller end. Pinch end and bend into a curve. Bake at 375° for 10 to 15 minutes until brown. Makes 16 to 20 rolls.
Scald tomatoes in boiling water; chop finely and put in bowl. Add basil, parsley, garlic, salt, pepper and oil. Mix well and let sit 1 hour at room temperature. Cook linguini. Drain. Toss lightly with tomato mixture. Add cheese. Serve at room temperature.
Wash mushrooms and cut in half or slice. Saute them in 2 tablespoons butter. Remove them temporarily. Add remaining butter; melt. Sprinkle chicken with salt and brown thoroughly. Return mushrooms to pan. Sprinkle all with tarragon. Add wine. Simmer for 30 minutes. Remove chicken and mushrooms to plate. Stir sour cream into juices (use a whisk to keep it smooth). Pour sour cream mixture over chicken. Sprinkle with chives and serve.
Mix cherry filling and condensed milk. Add pineapple. Fold in Cool Whip. Put in freezer.
Melt butter and saute pepper and onion until soft. Add mustard, Worcestershire sauce, salt and pepper. Blend in flour. Scald milk and add, stirring until thick. Add crab meat. Chill thoroughly. Form into round cakes 1-inch thick. Dip cakes in cracker meal, then dip in beaten egg, then dip in bread crumbs. Fry in deep fat until brown. Delicious plain or served with shrimp or oyster sauce.
Mix and refrigerate, kneading once a day, for 3 days. Shape into rolls and bake for 10 hours at 150°.
Mix as you would a cake and pour into two greased and lightly floured loaf pans. Bake for one hour at 350°.
Combine flour, sugar, soda and salt. Combine beaten eggs, vanilla, oil, nuts and raisins. Add dry ingredients. Fold in apple pie filling. Bake at 350° for 40 to 50 minutes.
Cook and drain broccoli well. Mash. Mix eggs, margarine, soup, milk, cheese, salt and pepper, Worcestershire sauce and onion. Bake at 350° for 30 minutes.
Put butter and chopped onion in casserole. Heat until butter is melted. Add beef broth/bouillon and mushrooms (sliced and drained). Add raw rice. Cover and cook 30 to 45 minutes.
Put turkey with legs facing you. Put fork in breast. Cut between thigh and body to joint. Cut through joint. Cut between thigh and drumstick to separate. Slice meat away from bone on drumstick and thigh. Put fork in upper wing. Make a horizontal cut above wing joint to remove wing. Cut through to wishbone. Slice 1/8-inch thick slices straight down breast, beginning 1/2 way up breast section.
Put garlic in hot jars. Pack okra tightly in the jars. Sprinkle dill seed over top of okra. Cut some off top of okra before packing, but do not cut down to seed pod. Bring vinegar, salt and water to full boil; simmer a few minutes, until all salt is dissolved. Pour boiling mixture over okra and seal jars immediately. (The vinegar, salt and water make enough liquid for 6 pints.)
Sprinkle soda over persimmon pulp. Mix with rest of ingredients. Bake in jelly roll pan 30 minutes at 350°. Frost with light frost or glaze.
Mix eggs and sugar in electric mixer for 5 minutes. Slowly add oil. Then add the lemon rind and finally add the flour and keep mixing until blended well. Pour into shallow pan, which has been lined with oiled wax paper. The uncooked mixture should be	3/4-inch thick; it will rise when baked. Bake in a 350° oven for 15 minutes or until golden brown. Remove pan from oven and slice each piece into strips, about 3/4-inch wide. Place each piece on its side and return to oven for about 5 minutes until golden brown.
Dissolve gelatin in hot water. Add ice cream and stir until melted. Add remaining ingredients. Chill until firm. Delicious as a salad or dessert.
Saute onion in butter. Add soup, squash, sour cream, carrot, salt and pepper. Put in buttered casserole dish. Layer squash and bread crumbs twice. Bake at 350° for 45 minutes.
Cook orzo macaroni until done. Rinse with cold water. Combine all ingredients in very large bowl. Mix well. Reserve a few grape halves to decorate top of salad.
Mix all together and drop by teaspoons on greased cookie sheet and flatten with glass or fork. Bake at 350° for 10 to 15 minutes.
Mash bananas and sugar. Add eggs, 1 at a time, beating after each one. Stir flour in all at once. Mix thoroughly. Add nut meats. Bake in loaf pan at 325° for about 1 hour. (A good way to get rid of tired bananas.)
Mix sugar and corn syrup and heat in microwave for 2 1/2 minutes on High. Remove and mix in vanilla and peanut butter. Stir in rice crispies. Pat into 9 x 13-inch pan.
Sprinkle roast with 1/2 the onion, entire envelope Lipton onion soup and cream of mushroom soup. Also salt and pepper to your desire. Cover roast with tinfoil. Place in roasting pan with potatoes, carrots and the other half of the onion. Cover to top of roast with water. Cover pan and cook at 300° for 3 1/4 to 4 hours.
Cook gizzard in pressure cooker at 15 pounds pressure for 12 minutes or boil in pot until tender. Remove from pot, saving broth for further use. Chop gizzards and set aside. In a 3-quart pot, cook rice as follows: Add rice, bouillon cubes, water and 1 cup of reserved broth. Stir at high heat until it begins to boil, then, reduce heat to medium low and cook with lid until rice is almost done, uncovered. While waiting, in a large pot brown ground turkey, then add chopped chicken gizzard, onion, celery, garlic and chopped peppers. Saute about 3 minutes, then simmer with lid on pot about 10 minutes. Then when water has evaporated from rice, add rice to meat mixture, continuing to simmer, adding cayenne pepper and salt. Cook until rice is done, stirring occasionally.
Divide everything in half. Crumble half of cake in bottom of punch bowl. Spread half of the pudding over cake. Spread half of cherry pie filling, pineapple and Cool Whip. Repeat for second layer and then refrigerate.
Combine the pasta, fat-free Italian dressing and Salad Supreme. Toss with the vegetables. Serve cold.
Note: For crisp peppers omit precooking peppers in boiling salted water for 5 minutes.
Mix the first three ingredients; let stand for five minutes. Add remaining ingredients; mix well. Turn into greased bowl; let rise until double in bulk. Punch down; divide into eight parts. Roll each part into a circle; divide into sixths or eighths. Brush with melted butter. Starting with wide end, roll into crescents. Let rise again until doubled in bulk. Bake at 375° for 15 minutes or until golden brown.
Beat egg white to a stiff froth. Mix sugar, flour and salt. Add to egg white gradually. Fold in pecans. Drop by rounded teaspoonful onto a greased cookie sheet. Bake in slow oven at 300° for 15 minutes. Cool slightly before removing from cookie sheet. Makes 2 dozen.
Melt the ice cream and sherbet together; mix well. Add the soda and vodka (more or less to taste). Mix well in a punch bowl or just in gallon containers. May add cherries and ice cubes for pretty appearance.
Mix soups and chicken broth and set aside. In 9 x 13-inch casserole dish layer stuffing, chicken and soup mixture, ending with stuffing on top. Melt margarine and our over the top of casserole. Bake uncovered at 350° for 35 to 45 minutes.
Cream butter. Gradually add 2/3 cup powdered sugar; beat at medium speed of an electric mixer until light and fluffy. Add egg and vanilla; beat well. Combine flour and next 5 ingredients; add to butter mixture, beating until mixture forms a dough. Divide dough into 5 equal parts. Shape 1 part of dough into a 9-inch-long cylinder; roll in powdered sugar. Place shaped dough on an 11 x 4-inch strip of wax paper. Transfer wax paper with dough to a microwave-safe cookie sheet or a 12 x 8 x 2-inch baking dish. Press 9 pecan halves or cherry halves in a row on top of dough; flatten dough evenly.
Melt and stir until smooth. Add 1 1/2 cups nuts and 1 tablespoon vanilla. Pour into square pan. Chill 3 hours.
Grate cabbage and pack in jars tightly. For a quart add 1 tsp canning salt, 1 tsp sugar. Pour boiling water over cabbage. Take a knife and put holes to let water go down through the cabbage and cover completely and seal. Put jars in a bowl or pan lined with a towel the kraut will work out. Pint: 1/2 tsp canning salt; 1/2 tsp sugar.
Cook onion and brown meat. Add drained beans, soup and egg. Put in 1 1/2-quart casserole. Top with mashed potatoes and strips of cheese. Bake, uncovered, in 350° oven for 30 minutes. (Also good for dumping in small portions of any leftover veggies.)
Cook macaroni according to package directions. Drain and rinse with cold water until completely cool. In a large bowl combine remaining ingredients. Add macaroni and toss well. Serve at room temperature or chilled. Makes 6 servings. A great summer dish for outside party.
Slice potatoes thick. Combine mayonnaise and cream. Add Blue cheese and fold into potatoes. Sprinkle with bacon and serve immediately.
Combine graham cracker crumbs, margarine and 1/2 cup sugar. Mix well. Spread on bottom of 9 x 9-inch baking pan.
Mix all ingredients together with only half of cheese. Make a layer of tortillas and layer of chicken mixture in casserole. Sprinkle rest of cheese on top. Bake at 375° for 30 minutes. Serves 8 to 10 people.
Mix flour, sugar and salt in double boiler. Beat egg yolks well. Add the juice and rind to the yolks. Gradually stir into sugar mixture. Add the water and butter. Cook until thick, stirring constantly. Cool. Beat egg whites until they form peaks, adding 2 tablespoons sugar. Fold into dressing. Good on fruit or congealed salad.
Melt margarine and mix with flour and pecans. Press on bottom of 9 x 13-inch pan. Bake at 350° for 20 minutes and let cool. For filling, mix next 3 ingredients until creamy and spread over cooled crust. Mix vanilla pudding with 1 1/2 cups of milk and spread over cheese filling. Mix chocolate pudding with remaining milk and spread over the vanilla pudding. Spread top with remaining Cool Whip. Shave Hershey bar on top, if desired.
Make cake and bake in 9 x 13-inch pan and let cool. In a large bowl, beat cream cheese and milk. When this becomes smooth add pudding mix and beat, when it gets thick spread over cake. Drain pineapple and spread over pudding mixture, then spread Cool Whip over this and sprinkle with chopped nuts.
Combine honey, cloves, cinnamon, and orange slices in saucepan with water. Stir and bring to full boil. Add tea and serve in 8 mugs.
Melt margarine in saucepan. Add sugar, cocoa and milk. Bring to a boil over low heat. Remove from heat and add peanut butter, oatmeal and vanilla. Stir and mix well. Drop by teaspoonful onto waxed paper. Let cool. Store in container.
Break salmon into chunks. Place half of the chunks in the bottom of a well-greased casserole. Mix the remaining salmon in casserole. Put the remaining salmon on top. Cover with remaining ingredients. Cover with cracker crumbs. Bake at 350° for 30 minutes or until bubbling hot.
Combine all ingredients; mix well. Put in a nonstick skillet; cook for 1 hour. Take out every 30 minutes to drain grease from pan. Serves 8 people.
Combine the cooked potatoes, onions, green peppers and pimento in casserole dish. Melt the butter and mix with the soup and milk. Pour over the potatoes. Finally, top the potatoes with the bread crumbs. Bake at 350° for 30 minutes.
Dissolve yeast in lukewarm water with 1 tablespoon sugar. Scald milk and let cool. Add sugar, shortening, salt and flour to handle. Knead until not sticky. Let rise until light. Knead down; let rise again. Make into buns and let rise. Bake plain rolls at 400° for 10 to 15 minutes. This is a good basic dough even for sweet rolls. If used for sweet rolls, follow the recipe except when used with a sugar-butter coating try a 350° to 375° oven for 20 to 25 minutes, or until bottoms are lightly browned in glass pan. (This can be used very well with Rapidmix method of Fleischmann's.)
In large dutch oven, saute onions in oil. Add meat. Cover with lid and cook, stirring occasionally until the meat is done. Add sweet potatoes. Cook with lid on until potatoes are done.
Rinse shrimp and pat dry. In a single layer, place in a 3 quart oblong casserole. Lightly sprinkle all the seasonings in order listed. Cut butter into chips and place over the seasoned shrimp. Shake or drizzle Wish-Bone Italian salad dressing over all the shrimp. Generously sprinkle the bread crumbs so that each shrimp is well coated. Bake at 350°, uncovered, for approximately 20 to 25 minutes.
In heavy 3-quart saucepan, stir together the sugar, water and syrup. Over medium heat, stirring constantly, bring to a boil. Add peanuts gradually so mixture continues to boil. Continue to cook, stirring often, to 260° on a candy thermometer or until a teaspoon of the mixture dropped into very cold water forms a ball that is elastic but hard enough to hold shape. Then add butter and cook until it spins hard and brittle thread. Remove from heat and quickly stir in soda. Pour on cookie sheets. Spread.
Saut onion in oil until tender. Stir in chicken, cream of chicken soup and 1 can green chilies. Spoon 1/3 cup chicken mixture down center of each tortilla. Sprinkle with cheese; roll up tortilla. Place in a lightly greased dish. Spread Cheddar cheese soup over this and then top with remaining shredded cheese and green chilies. Bake at 350°, covered, for 20 minutes; uncover and bake for 5 minutes.
Make it the night before and put in freezer. Take it out 2 hours ahead of time, then add 7-Up.
Mix all ingredients except stuffing and butter together and put in a buttered casserole. Mix stuffing, 1 cup of hot water and butter. Sprinkle over top and bake at 350° for 1 hour.
Grease 13 x 9-inch casserole dish with margarine. Mix water, celery soup, chicken soup and rice; pour into casserole dish or pan. Layer chicken on top. Sprinkle with onion soup mix. Cover with foil. Bake at 325° for 2 hours.
Cream butter and sugar. Blend in Karo and egg yolks. Add flour and mix well. Chill dough. Roll into 1 inch balls. Dip into slightly beaten egg whites. Roll in finely chopped nuts. Place on greased cookie sheet. Press candied cherry halves into centers. Bake at 325° for 20 minutes. Makes about 4 dozen.
Melt butter, add celery, onion, 1 can broth and spices. Cook until celery and onions are tender.
Brown ground beef in pan with onion and green pepper, then add tomato juice. Let simmer 1/2 hour; add corn. Put macaroni (uncooked) in baking dish. Pour hot mixture over. Pour can of tomato soup on top. Add cheese. Bake at 350° for 1 hour.
Cream Crisco, sugar, egg and molasses together. Mix in flour, soda, salt and spices. Stir thoroughly. Roll in sugar and bake at 375° for 10 to 12 minutes.
Mash crackers; add nuts and fruit. Melt marshmallows, butter and cream. Add dry ingredients (it will be hard to mix, but make sure to get all dry ingredients mixed well). Take the box that the crackers came out of and line it with waxed paper. Use this to put the cake back in. Seal it with more waxed paper and put in refrigerator until the next day.
Combine sugar and flour; set aside. In saucepan, combine margarine, cocoa and shortening. Bring to a boil. Remove from heat. Add water, eggs, buttermilk, baking soda and vanilla to sugar and flour mixture and mix well. Blend in chocolate mixture and pour into greased and floured 9 x 13-inch pan. Bake at 400° for 30 minutes.
Mix ground cranberries and sugar together; let set in refrigerator overnight. Add marshmallows and pecans; stir in whipping cream just before serving.
Preheat oven to 400°. Sift first three ingredients into a bowl. Add egg; mix lightly with fork until mixture is crumbly. Arrange fruit pieces in a greased 8-inch square pan. Top with crumbs. Pour butter over top of crumbs. Sprinkle with cinnamon. Bake for 40 minutes or until crumbs are crisp.
Mix cucumbers, onion and canning salt and let sit 1 hour or so (you can use an ice cream pail for this). Boil and cool sugar, vinegar, mustard seed and celery seed. Then pour over cucumbers. Mix together and let set overnight. Can eat in 24 hours. Refrigerate and put in containers.
Combine all ingredients except soup mix. Mix well and form into 6 steaks. Place in baking dish and bake 20 minutes in a 400° oven.
Mix all together and bake at 350° for 35 minutes. Serves 8 to 10.
Cook broccoli according to package directions; drain. Stir together remaining ingredients. Add broccoli. Pour into casserole dish. Bake, uncovered, at 350° for 20 to 35 minutes until done. Add additional shredded cheese on top until melted.
Combine all ingredients and mix well. Form bite-size balls. Bake on cookie sheet at 350° for 20 minutes. Serve on warming tray or chafing dish. Easily frozen and re-warmed. Makes 100 balls.
Combine first 8 ingredients. Place in a buttered casserole dish. Top with corn flakes mixed with 1/4 cup butter and bake uncovered at 350° for 45 minutes. This can be made ahead and refrigerated. Top with corn flakes mixture just before baking.
Preheat oven to 350°. Cook noodles. Drain and set aside. Heat butter in skillet. Saute onion. Stir in red pepper, tuna and seasonings to taste. Pour in dissolved chicken bouillon. Heat to boiling. Remove from heat and stir in cream, half of the chopped parsley and half of the grated cheese. Blend in tuna mixture with noodles and place in Pyrex baking dish. Sprinkle with remaining cheese and parsley and bake at 350° for 15 minutes or until cheese melts.
Boil macaroni per box instructions. Brown ground beef, onion and seasonings. Combine macaroni and ground beef. Stir in soup; cover and simmer 10 minutes. Remove from heat; stir in sour cream and peas. Pour into a 2 1/2-quart casserole dish. Bake at 350° for 35 minutes. Makes 8 servings.
Shred cabbage and carrot. Use medium size bowl. May buy already mixed shredded cabbage at Kroger's. Dice apples.
Bake cake as instructed for 9 x 12-inch pan. Cool. Cut cake into 16 pieces (once lengthwise and then into 8 pieces). Split the 16 pieces in half lengthwise. Fill bottom of trifle bowl (or other large glass bowl) with cake. Spread layer of 1 package prepared pudding over cake. Drizzle creme de menthe over pudding. Add peppermint extract and food coloring to Cool Whip. Spread almost half over the pudding. Repeat layers. Garnish with slivered Andes candies, chocolate-mint jimmies or any other garnish. Chill at least 2 hours before serving.
Soak bread in milk and mix in the rest of the ingredients. Shape into small balls and brown in shortening. Drain meatballs on paper towel and pour grease from frypan. In the same pan, prepare the Sauce.
Boil 5 minutes, stirring. Pour over 4 quarts popcorn and shape into balls. May add peanuts.
Cut halibut in serving sized pieces and marinate in wine for 2 hours. Drain and pat dry. Roll them each in bread crumbs. Place them in a single layer in a baking dish that can be brought to	the table. Mix together sour cream, mayonnaise and onion. Spread this sauce over the fish, smoothing it out to the edges of pan. Sprinkle the top with paprika. Bake at 500° for 15	to 20	minutes or until light brown and bubbly. Serve immediately.
Brown the pork chops well. Remove from pan. Add soup to drippings. Dissolve bouillon in hot water. Add to soup and stir well. Add onion and rice. Mix well. Pour rice into casserole and top with browned chops. Add salt and pepper. Bake at 350° for 1 hour or until chops are tender.
Melt cheese in double boiler. Cook sausage until crisp and drain well. Mix cheese and sausage together. Put in loaf pan that has been sprayed with Pam. Let set in refrigerator several hours or overnight. Remove from pan and slice. Serve with crackers, toast or thin sliced French bread.
First slice luncheon meat in half; spread cream cheese 1/4-inch thick. Add 1 or 2 pieces of jalapenos. Roll up. Keep chilled until serving time.
Cut up celery and onions; saute. Mix all ingredients. If you do not have enough turkey broth, add some milk. Bake at 350° for 35 to 40 minutes.
Cut a large triangle out of bread. Cover bread with peanut butter. Place raisins for eyes, cherry for his nose and whole and broken pretzels for antlers. After seeing your creation, enjoy. Children can make these.
Chop dates, orange slices and nuts into small pieces. Roll in about 1 cup of the flour. Dissolve soda in buttermilk. Cream butter and sugar. Add eggs, one at a time. Add remaining flour alternately with milk. Blend in nuts, coconut, candy and dates. Pour into greased tube pan. Cook in a 250° oven for 2 1/2 hours.
Combine all ingredients except nuts and egg whites. Beat well, then add nuts, then fold in egg whites. Pour in greased tube pan and bake at 350° about 1 hour. Needs no icing.
Cream ingredients. Spread on a serving dish. Top with jar of cocktail sauce and then layer crab meat.
In a large saucepan, cook onion in butter until tender. Stir in remaining ingredients. Cook 10 minutes or until heated through, stirring occasionally.
Beat sugar into slightly beaten eggs. Add flavoring and nutmeg. Scald 2 cups milk. Pour slowly into eggs. Mix well. Pour into unbaked pie shell. Bake 1 hour at 350°.
Combine beef, oats, milk, onions, pepper and salt. Mix well. Shape into about 30 small balls. Brown in hot shortening. Drain. Combine catsup, worcestershire sauce, sugar and water. Mix well. Pour over meatballs. Simmer 30 minutes covered over low heat.