HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all together well; cook until it comes to hard boil, let boil 3 to 4 minutes. Take off and beat until it becomes fluffy. Add nuts. Pour into buttered pan. Let cool; cut into small square pieces.
Combine all ingredients in crock-pot; stir thoroughly. Cover and cook on low setting for 6 to 10 hours (high setting for 2 to 3 1/2 hours). Makes 6 to 8 servings (2 1/2 quarts).
Mix together the first 5 ingredients and put in casserole dish. Can be put in 9 x 13 pan.
Beat egg. Mix flour and sugar, then add to egg along with lemon juice and juice from small can of pineapple. Mix well. Cook over low heat until smooth and thick. Set aside to cool completely. Wash, drain and chop fruit. Beat whipped cream until stiff; add to cooled dressing. Pour over fruit and mix well. Refrigerate. Can add pecans, if desired.
Beat eggs. Add sugar and beat again. Beat in margarine and vanilla. Add flour and beat well. Add pecans. Spray cooking spray in loaf pan just before pouring in mixture. Bake at 350 degrees for 50 minutes or until brown.
Prepare carrots and slice. Heat carrots, water and salt. Cover and cook 5 minutes. Drain. Saute onion in butter. Blend in flour and seasonings. Add milk gradually, stirring until thick. Alternate layers in 1 1/2-quart casserole of carrots and cheese, ending with carrots. Pour sauce over and top with crumbs. Bake at 350° for 30 minutes. Makes 8 servings.
Preheat oven to 350°. Place ingredients in a 3-quart casserole dish in the order listed. Toss lightly to mix well. Bake, uncovered, for 45 to 60 minutes.
Mix and dip hot dogs on a stick with mixture. Cook in hot deep grease until golden brown.
Combine squash, pimento, onion, carrots, sour cream and undiluted soup. In separate bowl, toss together stuffing mix and melted margarine. Mix half of stuffing with squash mixture. Spread in 3 quart shallow pan. Top with remaining stuffing. Bake at 375° for 30 minutes.
Sprinkle chicken with salt, pepper and Italian seasoning. Heat 3 tablespoons oil in large skillet and saute chicken over medium heat about 5 to 10 minutes or until golden brown and cooked through. Remove chicken from skillet and keep warm.
In a bowl combine the apples, walnuts, brown sugar, raisins, flour, lemon peel and cinnamon; set aside. Roll pastry to 1/8 inch thickness. Cut into 5 inch circles. Spoon about 1/4 cup apple mixture into center of each circle. Moisten edges of pastry with water. Fold over and seal edges with a fork. Place on a greased baking sheet. Bake at 450° for 10 minutes. Reduce heat to 400°; bake 10 minutes longer. Brush each with milk and sprinkle with sugar. Return to oven for 5 minutes. Yield: 10 to 12 servings.
Mix all ingredients in large bowl (including the reserved cherry juice). Line graham cracker box with overlapping waxed paper. Pack mixture lightly into box. Cover with waxed paper and refrigerate for 24 hours before slicing.
Heat oven to 375°. Thoroughly blend cheese and margarine. Stir in Worcestershire sauce and salt. Add flour; mix well. Roll dough between two sheets of waxed paper to 1/8-inch thickness. Cut into 3 x 1-inch strips. Place on lightly greased cookie sheets. Bake at 375° for 12 minutes.
Beat at high speed, adding sugar until peaks are stiff. Place under broiler on lower rack until nice and brown.
Dissolve gelatin in boiling water. Stir cranberry sauce and pineapple with juice together. Process in food processor for one second. Add cranberry mixture to gelatin and put in a greased glass dish. Chill until set. Cut into squares. Unmold on lettuce leaves or ivy. Top with mayonnaise.
In a large bowl, combine chicken, grapes, celery, onions and eggs. In another bowl, combine the next nine ingredients; stir until smooth. Pour over the chicken mixture and toss gently. Stir in almonds and serve immediately or refrigerate and add the almonds just before serving.
Heat oven to 425°. Mix all ingredients except crackers. Top each cracker with 1 tablespoon of the crabmeat mixture. Place on cookie sheet. Bake 10 minutes.
In separate bowl, beat eggs. Add milk, flour, sugar and salt. Pour mixture into greased casserole dish. Add corn. Bake at 350° for 1 hour.
Follow Solomon's description for making a good boy in Proverbs 23:14 and you will have a good cake.
Remove rind and seeds, cut in 1-inch pieces. Bring vinegar and water to a rolling boil. Break cinnamon. Put spices in bag and add to solution. Pour over chunks. Stand all night in refrigerator. Next day, drain chunks and bring to a rolling boil. Add sugar and stir until dissolved. Add chunks and boil gently until clear, 20 to 30 minutes. Remove spices. Pack into jars 1/2 inch from top, add boiling syrup to 1/2 inch of top. Seal while hot. Yields 3 1/2 pints.
Mix all ingredients, except powdered sugar. Roll into tablespoon size balls and roll in powdered sugar. Refrigerate about 1 1/2 hours and eat.
Bone and cut chicken in about 2-inch pieces. Place chicken in bottom of large casserole dish. Top with egg slices. Add mixed vegetables. Mix soups together. Spoon on top of vegetables. Mix flour, milk and mayonnaise until well blended. Spoon on top of vegetables and bake at 350° for 45 minutes or until crust is lightly browned.
Combine all ingredients, except cheese and almonds. Place in a 9 x 13-inch pan. Top with cheese and almonds. Keep, covered, overnight in the refrigerator. Take out 1 hour before baking. Bake in a preheated 400° oven for 35 minutes. Makes 9 to 12 servings. Great salad for showers.
Heat tomato juice. Dissolve jello in hot juice. Add lemon juice, salt, paprika, pepper, cloves and onion juice. Pour into ring mold or 8-inch square pan. Chill until firm.
Bake cake by package direction. Put Pet milk, sugar and margarine in pan, heat to melt sugar, but don't boil. Add coconut flavoring. Pour over baked cake while still hot. Punch holes in cake with fork so it will soak up milk and sugar mixture. Mix coconut into sour cream frosting and ice cake.
Soften cream cheese; blend with other ingredients 2 or 3 minutes, until light.
Mix 3/4 cup half and half with the dozen eggs; stir until smooth. Set aside. Mix 2/3 cup half and half with the can of soup; set aside. Fry bacon and cool; drain. Scramble egg mixture until light and fluffy. Place in 9 x 13-inch pan. Crumble bacon on top. Layer mushrooms. Sprinkle cheese on top. Pour soup mixture over all and place the Tater Tots on top. Can refrigerate overnight. Bake at 350° for 30 minutes or 45 to 50 minutes if taken out of the refrigerator.
Cook spinach. Completely drain all water. Mix all ingredients together and form into balls. Cook for 15 minutes at 350°.
Brown hamburger, bacon and onion. Drain and add all beans and other ingredients. Cook at 350° in oven for 1 hour. Cook in crock-pot on low 5 to 6 hours.
Sift dry ingredients together; add nuts. Cream butter and sugar; add beaten eggs and vanilla. Mix. Make into three rolls; wrap in wax paper. Let stand overnight in the refrigerator. Cut 1/8-inch thick. Bake at 375° for 10 minutes or until golden brown, according to thickness.
Preheat oven to 325°. Put berries in 9-inch pie pan. Sprinkle with lemon juice. Blend remaining ingredients and sprinkle on berries. Bake 25 minutes. Serve warm. Serves 6.
Prepare Crust: Combine graham crackers with melted butter and dash of cinnamon. Press into an 8 x 11-inch pan or muffin tins.
Beat egg white with water until frothy. Add pecans and coat well. Mix sugar, salt and cinnamon in medium sized bowl. Add nuts and mix well until well coated. Bake on buttered cookie sheet in 225° oven for 1 hour, stirring every 15 minutes. Cool, store tightly covered. Good Snacking.
Blend 1 cup flour and 1/4 cup sugar, cut in oleo until mixture resembles coarse crumbs. Press mixture on bottom of 9 x 9 x 2-inch baking pan. Bake at 350° for 15 minutes or until lightly browned. Blend Egg Beaters, lemon juice, lemon peel and remaining flour and sugar. Pour over crust. Bake 15 minutes or more, until set. Cool slightly, sprinkle with confectioners sugar. Cool. Cut into 2 x 1-inch bars.
*Low-fat alternative: Substitute 8 ounces cottage cheese for Ricotta.
Cut carrots, onions, celery and potatoes into bite size pieces. Grease large flat casserole. Place raw beef on the bottom. Layer vegetables on top. sprinkle water, salt, pepper, sugar and tapioca over top of vegetables. Pour tomato sauce, stewed tomatoes and vine on top. Cover with foil and bake 6 hours at 275 degrees. Can prepare the night before and kept in refrigerator until its time to bake.
In large skillet, brown onion and meat. Drain. Add seasoning mix and 3/4 cup water. Then add kidney beans, salt and pepper. Simmer for 15 minutes, stirring occasionally.
Boil sweet potatoes; drain, peel and mash. In a saucepan, warm milk and margarine until margarine is melted; remove from heat. Stir in sugar, egg, cinnamon, nutmeg and pecans. Mix with sweet potatoes. Place in casserole and heat in a 350° oven for 30 to 35 minutes. Serves 4 to 6.
Crush Oreos. Place 1/2 in the bottom of 11 x 17-inch pan. Mix Cool Whip, cream cheese, sugar and margarine. In bowl, combine pudding, milk and vanilla. Beat mixture until the consistency of pudding.
Cook sweet potatoes, drain and mash. (Use 2 cans sweet potatoes, drained, if you buy cans.) Add sugar, eggs, butter and Pet milk. Pour into buttered casserole dish. Bake at 375° for 15 to 20 minutes.
In a large bowl, stir together the mayonnaise, vinegar, mustard, sugar, salt and pepper until smooth. Add remaining ingredients; toss to coat well. Cover. Chill. Makes 5 cups. Great with grilled hamburgers.
Mix cake according to the box with the exception of using lemon pudding instead of vanilla. Grease mini muffin pan and fill 1/3 full with batter. Dip cakes in topping while hot. Set on wax paper to cool. Makes 95 to 110 cookies.
Dissolve 2 boxes of Jell-O in 4 cups hot water and stir in sugar, then add cold water and orange juice and pineapple juice. Pour in a punch bowl, then add ginger ale or Sprite.
Place pickles, onion and green pepper in pan and cover with ice cubes. Let set for 2 hours.
Form dough in desired width and style pretzel in shape. Place in greased cookie sheet. Bake at 425° about 1 hour.
Beat eggs with fork; add sugar, salt and vanilla. Stir until mixed well; bake in moderate oven (350°) for 50 to 55 minutes. Place baking dish in pan containing hot water. Sprinkle top with nutmeg, if desired.
Mix margarine, confectioners sugar, flour and salt and pat in 13 x 9-inch pan. Bake 20 minutes at 350°.
Cream the butter and sugar. Gradually add eggs, one at a time. Slowly add other ingredients, the vanilla last. Roll thin, but do not use any more flour than called for, if possible. Bake in moderately slow oven. Sprinkle top with sugar. Bake about 12 to 13 minutes or done at 400°.
Cook the cup of grits according to directions on package. Add butter, Worcestershire, cheese, garlic and Tabasco. Let cool. Beat egg whites until stiff. Fold into cooled grits and pour into casserole dish. Bake at 400° for 20 minutes until slightly brown on top.
Cream margarine and eggs with a fork. Add stuffing mix, cheese and spinach. Roll into balls. Freeze for 10 to 15 minutes on cookie sheet. Bake 8 minutes at 350°.
Cut the potatoes up. Make hard potatoes with them. Put them in a pan. Bake them for 15 minutes. Put them on a plate. Mash them with the masher. Turn on the mixer; mix them with it. Put them on the plate. Then you eat them.
Cook onions 15 to 20 minutes. Place half in baking dish. Sprinkle with half cracker crumbs, then add half Parmesan cheese. Repeat layer of onions, crumbs and cheese. Bake for 30 minutes at 350°.
Grease a 9 x 13 x 3-inch pan. (Must be a deep pan.) Cover bottom with coconut, then layer of nuts. Prepare cake mix per directions. Pour over coconut-nut layers. Combine oleo, powdered sugar and cream cheese. Stir until smooth. Spoon over cake. Do not stir!!! Bake at 350° for 1 hour.
Saute pepper, mushrooms and onion. Add to remaining ingredients. Pour into 2-quart uncovered casserole. Bake at 350° for 1/2 hour.
Make 2 or 3 rolls out of your dough and roll real thin. Spread sausage lightly over dough. Roll up, wrap in waxed paper and chill overnight. Slice and brown at 350° until brown.
Cook ground beef, onion and green pepper together until meat is browned. Drain in a colander; pat dry with a paper towel. Wipe pan drippings from pan with a paper towel.
Mix sugar and water in saucepan; boil rapidly for exactly 1 minute. Pour over peanut butter and vanilla in bowl; beat until thick. Pour into buttered pan and cut into squares when cool. To make chocolate fudge, add 3 tablespoons cocoa to sugar.
Saute onion and celery in butter about 5 minutes. Remove from heat; add flour and peanut butter. Stir until peanut butter is melted. Gradually add broth. Bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes, stirring occasionally. Stir in heavy cream; heat a few minutes longer, until hot.
Combine sour cream and cream of chicken soup in small bowl. Cook carrots and onion in 4 tablespoons butter until tender. Remove from heat.
Mix together steak sauce, soup mix and mushroom soup. Brush over chuck roast. Wrap in heavy-duty foil. Bake at 350° for 2 hours.
Sift flour over fruit and mix with creamed butter, sugar, eggs and vanilla. Bake at 300° for 25 minutes.
Mix together sugar and butter; add cocoa and milk. Stir until comes to a boil in a saucepan. Remove from heat. Add peanut butter, vanilla and oats. Stir well. Drop by teaspoonful onto wax paper. Keep refrigerated in the summer.
Pound chicken breasts until thin. Dredge with flour that has been seasoned with salt and pepper. Dip in melted butter and lay side by side in large baking pan. Do not overlap! Arrange sauteed mushrooms decoratively over each breast. Sprinkle with cheese; pour over cream and bake at 400° for 20 minutes or until lightly browned. This is an easy dish for last minute entertaining that always works. Serve with rice pilaf and fresh green vegetable.
Mix sugar, salt, flour and mustard. Beat egg slightly. Add dry ingredients, water and vinegar. Mix to a smooth paste. Cook over low heat and blend in butter. Makes 1 cup.
Cook cherries, pineapple, cornstarch, sugar and salt until thick. Add food coloring and jello while hot and stir until dissolved. Add bananas and nuts. Cool. After cooled, place in pie shells.
Saute rice and onion in butter for 5 minutes. Add all remaining ingredients and heat to boiling. Cover and cook slowly for 30 minutes or until rice is tender.
Mix all ingredients,	adding	meal and baking powder last. Pour into a greased long casserole dish. Bake at 400° for approximately 30 minutes	or longer. When baked, pour 1 stick of melted butter over cornbread and serve warm.
Heat oven to 350°. Mix Wesson oil and sugar thoroughly. Add egg and beat well. Stir in molasses. Sift dry ingredients together and add.
Grease large baking sheet. Combine sugar and corn syrup in a microwave-safe bowl. Cook on High for 4 minutes. Stir in peanuts. Cook on High 4 more minutes. Stir in butter and vanilla. Cook on High for 2 1/2 minutes. Add baking soda stir until light and foamy. Pour into the greased baking sheet. Cool. Break into pieces. Yields 1 pound.
Brown sausage and drain. Grease a 9 x 13-inch baking dish. Tear bread into medium size pieces and put into dish. Sprinkle browned sausage over bread. In a bowl combine beaten eggs, cheese, salt and pepper; pour over sausage. Put in refrigerator overnight. Bake the next morning at 350° for 30 to 40 minutes.
Combine vegetables, soup, 1/2 c. cheese, sour cream, pepper and pimento, 1/2 can of onions. Bake at 350° for 30 minutes. Top with rest of cheese and onions.
Sift together dry ingredients. Cream shortening, sugar, egg and molasses. Sift flour mixture over creamed mixture. Blend well. Form into small balls. Roll in granulated sugar. Bake at 350° for 12 to 15 minutes.
Mix all ingredients in an 8 cup bowl. Refrigerate at least 2 hours to blend flavors. Serve with cut vegetables. Makes 8 cups.
Slice the carrots and zucchini about 1/4 inch thick. Melt the butter in a frying pan over medium heat; stir in carrots and cook 2 minutes, then stir in the zucchini, garlic, rosemary, salt and pepper to taste. Stir until zucchini is heated through, then add 1 or 2 teaspoon water and cover pan. Cook over medium heat until carrots are barely fork tender, shaking pan and stirring occasionally. Don't overcook; a little crunch won't hurt. Stir in capers, if used, and serve. Makes about 4 servings.
Bake cake as directed on box. Cool. Make pudding as directed on box. Break cake into pieces and layer in punch bowl as follows: 1/2 cake, 1/2 pudding, 1 can pineapple, 1 can pie filling, 1/2 Cool Whip and nuts. Repeat each layer once more. Keep refrigerated.
Preheat oven to 250°. Grease and flour tube pan with removable sides. Combine dried fruit with flour; toss to coat well. Add pecans and coconut. Add milk and stir to mix well. Spoon evenly in pan, smoothing the top. Bake 1 1/2 hours at 250°. Cool in pan on rack. When cool, wrap tightly in foil. Refrigerate for at least 2 weeks. Cake cuts best when cold. Slice thin.
Bring frozen concentrates to room temperature. Prechill all other ingredients. Pour into punch bowl over large ice ring. Add 7-Up and champagne last. Float orange slices in punch.
Soak beans overnight and drain. Add water to cover and cook. Add seasoning and meat. Cook until beans separate. Add soup and cook another 10 minutes.
Place first 10 ingredients in top of double boiler. Cook over boiling water until thick, stirring several times. When thick, add soaked gelatin. Stir until dissolved. Let cool completely, stirring once or twice.
Cook hamburger meat with the onions and garlic. In a separate large pan, add the tomatoes, tomato sauce, water, green pepper, cinnamon, salt, oregano, chili powder and the mushrooms. Add meat mixture. Bring to boil, then turn heat down and simmer a long time, uncovered, stirring occasionally. Add small amount of sugar. Pour this over cooked spaghetti. Serve with garlic bread toast and salad.
Add potatoes, pimento, salt and pepper to white sauce and heat thoroughly. Makes 6 servings.
Take some of the salt out of the cod fish; boil several times, changing the water each time or leave it for 6 hours in tap water, changing the water every 2 hours.
Melt butter or margarine. Add dill weed, salt and bouillon granules. Cook and stir until blended. Cook white rice. Cook wild rice. Add to butter mixture. Stir in commercial sour cream until the right consistency for a side dish to chicken, ham or meat of your preference. Serves 4.
In a large bowl combine the rolled oats, flour, whet germ, dry milk, soda, salt and brown sugar. Combine eggs, buttermilk and butter. Add all at once to dry ingredients and stir until well blended. Preheat griddle. Grease or oil lightly. Pour about 3 tablespoons of batter for each pancake. Spread to about 3-inches. Cook until top is bubbly and appears dry. Turn and cook other side until browned.
Line the pie crust with strawberries, reserving about 1 cup of berries for the glaze. Simmer 1 cup strawberries and the water for 3-4 minutes. Combine cornstarch and sugar, add to the cooked berries along with the lemon juice. Cook until this mixture is thick and clear. Pour over the strawberries in the pie crust and chill. Top with fresh cream or whipped topping. A great taste of Summer!
Mix all ingredients, except the potato chips. Put into baking dish. Spread the chips over the mixture. Bake at 350° for 30 minutes.
Combine first 4 ingredients; set aside. In a large skillet, slowly brown chicken on both sides in vegetable oil. Pour reserved sauce mixture over chicken. Simmer, uncovered for 8 to 10 minutes or until chicken is cooked and sauce is thickened a bit. Turn and baste occasionally.	4 to 6 servings.
Spray casserole with Pam. Layer tomatoes, bell pepper, salt and pepper with generous sprinkles of sugar (maybe 1 tablespoon, heaping). Make as many layers as pan will hold. Cut cheese into Bisquick. Add enough milk to make a soupy batter. Pour over top. Bake at 350° for 30 minutes; reduce to 300° for 20 minutes.
Combine all ingredients in bowl; microwave on High for 4 minutes. Stir well. Microwave another 4 minutes; stir well. Microwave another 4 minutes. Cool and put in container and refrigerate.
Cook vegetables according to package directions. (You may add more vegetables if you wish.) Drain well. Pour into buttered casserole dish. Mix onions, mayonnaise and cheese together and spread over vegetables. Melt margarine. Mix with cracker crumbs and sprinkle over top. Bake 30 to 35 minutes at 350°.
Drain and flake chicken. Mix with soup, milk and thawed and drained vegetables, broccoli and rice. Add 1/2 package Cheddar cheese and 1/2 can onions. Spray 8 1/2 x 11-inch Pyrex dish. Bake at 350° for 25 minutes. Top with remaining cheese and onions for 5 minutes more.
Lightly flour veal and pound thin. Cut in strips. In large skillet, saute strips in butter, until all are lightly browned on both sides, using more butter if needed. Remove from pan and place in shallow casserole. Saute onion in skillet until clear. Add flour; mix well. Add chicken broth, wine and seasonings. Stir until thickened. Pour over veal. Sprinkle cheese on top. Bake at 450° for 20 minutes or maybe a little longer. Serve with wild rice.
Boil chopped onion, garlic and broth. Add tomatoes, chilies, cilantro and cumin. Stir, cover and simmer 30 minutes. Add water, salt, pepper, sugar, lime juice and chicken. Bring to a boil. Add cheese and chips when ready to eat. Put cheese and chips in a bowl and fill with soup. Put cilantro on top.
Boil chicken breasts until tender and set aside. In a large 4-quart pot, place soups and add 1 cup hot chicken bouillon; mix well over medium heat. Add diced potatoes, peas and carrots. Cut chicken into small pieces. Add to mixture. Add pepper to taste. Simmer for 5 to 8 minutes. May be served over hot biscuits or rice. If too thick, add more liquid. Enjoy!
Place chicken in a shallow glass dish. In a small saucepan, combine vinegar, butter, salt, pepper, water and spices. Bring to a gentle boil. Pour over quartered chicken. Cover and refrigerate for 4 hours, turning once.
Combine flour, oats, sugar and soda; add butter, peanut butter and egg. Stir until well blended. Mixture will be crumbly. Press into a greased cookie sheet (large). Bake at 350° for 25 minutes.
Cream butter and sugars, beating at medium speed, until light and fluffy. Add flour, salt, vanilla and eggs; beat well. Stir in buttermilk. Pour into pastry shell and bake at 350° for 45 to 50 minutes or until set. Cool on a wire rack.
In a bowl, mix first 5 ingredients. In pressure cooker, mix tomato soup and water. Make meat mixture into walnut size meatballs. Put into the tomato soup mixture. Put lid on pressure cooker; set control at 10 pound pressure. Cook for 10 minutes after starts to jiggle.
Prepare jello. Refrigerate until soft set. Add pineapple and carrots. Return to refrigerator until set. Enjoy.
Prepare rice according to directions. Stir in remaining ingredients. Serve warm or chilled.
Mix all ingredients. Ball dough. Form into crescents and set on ungreased cookie sheet with room between. Bake in a 375° oven 10 to 12 minutes. Watch; they should be a pink, rather than golden. Yields 120 dainty ones.
Drain canned vegetables and pimientos well. Mix all vegetables together. Toss gently. In a saucepan, combine oil, sugar, vinegar, water, lemon juice and paprika. Bring to a boil. Remove from heat; allow to cook 5 minutes. Pour over top of vegetables and allow to marinate at least 24 hours. Gently turn over with a slotted spoon. Drain well before serving. Makes 18 to 20 servings.
Blend sugars, flour, salt and butter. Spoon topping over apples or pies. Bake 15 minutes at 425°, then at 300° for 35 to 40 minutes.
Take vanilla instant pudding and mix with crushed pineapple left in its juice. Drain your large can of peaches. Add to pudding and pineapple mixture. Cut bananas up and mix well. Serve right away or chill in refrigerator.
Mix pineapple and pie filling; stir in milk, lemon juice, marshmallows and nuts. Fold in Cool Whip. Grease mold or dish and pour mixture in; put in freezer.
Blend margarine and shortening. Beat in vanilla and eggs. Sift remaining dry ingredients together and add to the sugar and egg mixture. Mix well. Stir in the chocolate chips and pecans.