HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put cherry pie filling in bottom of Pyrex dish. Add cherry jello (use only 1 cup water). Mix pineapple with lemon jello (use pineapple juice and water to make 1 cup). When partially set, layer on top of cherry jello. Spread Cool Whip to top and sprinkle with toasted pecans.
Will need 8-inch square plastic wrap, tape, tray or cookie sheet, small dish, spoon and scissors.
Soak the peas overnight. Cook until tender. Add the well washed rice, onions, tomatoes and seasoning. Cook 20 minutes or until rice is tender. Yield: 8 servings.
Saute pecans in butter and set aside. Mix other ingredients. Place in baking dish and top with pecans. Chill until served, then bake at 350° for 20 minutes.
Dissolve jello in water; add 7-Up and chill until partially set. Add bananas, pineapple and marshmallows. Chill until firm. Combine sugar, flour, reserved juice and egg in heavy saucepan. Cook over low heat, stirring constantly until thick. Add butter and stir. Cool; do not chill. Add cream cheese; mix thoroughly. Fold in cream; spread evenly over jello mixture. Sprinkle with nuts and coconut.
Mix softened cream cheese, mushrooms, seasoned salt and a small amount of mushroom juice. Separate rolls into three rectangles. Spread cheese mixture on the rectangles and roll so they are long. Slice each roll into 5 pieces. Brush with beaten egg and sprinkle with oregano. Bake at 375° for 12 to 15 minutes, until golden brown. Serve warm. Can be made ahead and frozen.
Combine ground beef, bread crumbs, eggs, onions, salt, pepper, ketchup and seasoned salt. Pat in 8 or 9-inch baking dish. Bake at 350° for 1/2 hour. Remove from oven, drain off excess fat. Combine 3 cups mashed potatoes and cheese; spread over meatloaf and bake for 1/2 hour more. Makes 6 servings.
Mix broth and cornstarch. Cook and stir until slightly thickened. Slowly pour in egg. Stir once gently. Garnish with green onion.
Cream first 3 ingredients until fluffy. Stir in buttermilk. Sift next 5 ingredients. Mix into creamed ingredients well. Stir in oats, chips and raisins. Drop from a tablespoon 2 inches apart on a lightly greased cookie sheet. Bake at 400° for 8 minutes. Cool slightly on pan before removing. Makes 4 to 5 dozen cookies.
Saut onion in butter. Boil squash in water; drain. Add onion, soup, cracker crumbs and cheese to cooked squash. Mix. Transfer to casserole dish. Bake 30 minutes at 325°.
Mix all together and pour into 8x8 inch pan. Chill well and serve cold.
Mix all ingredients and pour into Pam spayed baking dish. Bake at 350° until well done.
Tear tortillas in small pieces. Arrange ingredients into layers. Bake at 350° for 1 hour.
Thaw dough. Let rise until double. Cut loaf into 8 equal pieces. Cover and let rise 20 minutes. Stretch and pull. Deep fry until golden brown on both sides.
Melt cream cheese in top pan of a double boiler set over low heat. Blend in mayonnaise, garlic, onion, mustard, sugar and salt. Stir in crab meat and wine. Heat through. Recipe can be doubled. Makes about 1 3/4 cups.
Sprinkle pecans in bottom of baked crust. In a medium bowl, beat cream cheese until fluffy; add powdered sugar and beat until smooth. Beat in whipped topping. Place cream cheese mixture in pie crust; top with pie filling. Chill at least 4 hours. Garnish with additional whipped topping if desired. Serves 6.
Combine all ingredients, except cheese. Put into a baking dish. Sprinkle top with cheese. Bake in a 350° oven until brown. Yields 6 to 8 servings.
Bruise the mint leaves; add the lemon juice and let them stand, covered, for 15 to 20 minutes. Dissolve sugar in water and boil without stirring until a fine thread spins. Take from fire; add the mint and lemon juice. Add orange juice. Cool and strain.
Mix dry ingredients together and add last three ingredients. Mix until all are mixed up. Cook over medium heat until thickened.	Pour into baked pie shells.
Blend soup, milk, mustard and pepper until smooth. Stir in cooked macaroni and 1 1/2 cups cheese. Pour in casserole dish and bake at 350° for 20 minutes. Top with French fried onion rings and remaining 1/2 cup cheese. Bake 10 minutes more.
Sift together the flour, sugar, salt and baking powder. Cut in the shortening. Beat in the milk and eggs. Stir into dry ingredients the blueberries. Grease a 9-inch tube cake pan. Bake for 1 hour at 350°. Cool 10 minutes. Before removing from pan, while still warm, drizzle with glaze.
Cream together the sugar and butter. Add beaten eggs. Dredge all fruit in part of the flour, about 1/2 cup. Sift together remaining flour, soda and spices. Add to creamed mixture. Add sweet milk and juice (juice from maraschino cherries is especially good). However, additional milk may be substituted. Next, add dredged fruit and pecans. Drop by teaspoon on greased cookie sheet and bake in 300° oven for 20 minutes. Makes about 7 dozen cookies.
Mix together graham crackers, sugar, peanut butter and oleo. Press into a large cookie sheet.
Mix all ingredients together; stir well. Pour into a 9 x 13-inch pan sprayed with Pam. Bake at 350° for 35 minutes. Cool and slice.
Mix well all ingredients in mixer. Spray muffin pan with Pam. Cook in 350° oven 30 minutes. Makes 12 muffins. Four muffins equal 1 cereal or bread serving, 1 fruit serving and 1 milk.
Melt margarine. Add powdered sugar, crumbs and peanut butter. Mix well and spread in the bottom of a 9 x 13-inch pan. Chill at least 30 minutes. Melt chocolate chips and spread on top of peanut butter mixture. Chill about another 30 minutes.
Mix strawberry filling, pineapple and milk together. Chill for 15 minutes. Fold in remaining ingredients.
Arrange peaches in buttered 13 x 9-inch dish. Combine strawberry and peach flavor jello and cinnamon in small bowl. Sprinkle about 3/4 of mixture evenly over peaches; dot with butter. Prepare cake mix as directed. Pour 3/4 of the batter over batter in pan. Swirl spatula through batter to marble. Bake in preheated 350° oven for 45 minutes, or until cake tester inserted in center comes out clean and cake pulls away from side. Cool in pan on wire rack for about 5 minutes.
Wash beans; place in bowl. Cover with water and soak overnight. Next day, drain off water. Add 3 quart of fresh water, ham hock and bay leaves. Simmer, covered for 3 hours. Add other ingredients except sausage and chicken. Simmer, uncovered, for 1 1/2 hours. Add chicken and sausage; simmer until chicken is done. Remove bones. Serve piping hot.
Preheat oven to cake box setting. Mix up regular cake mix. In cake pan, melt butter and pour in blueberry pie filling; spread and then pour cake mixture over filling. Bake at regular cake setting. Mix package of cream cheese into a bowl along with can of icing. Mix well. Drain pineapple. When cake is cool, spread on icing and top with pineapple chunks.
In large bowl, mix first 5 ingredients until blended. Add sauerkraut, pimentos and onion; toss well. Cover and refrigerate one to three days before serving. Keeps a long time.
Cream butter, cream cheese and sugar until light and fluffy. Add salt and vanilla and beat well. Add eggs, one at a time, beat well after each addition. Stir in flour. Pour into greased tube pan and bake at 325° for 1 1/2 hours.
Scrub clams and soak them in three changes of cold water to remove the sand. Steam the clams over one cup water for 8 minutes until the shells open. Discard the shells and chop clams into small pieces. Strain the broth through cheesecloth to remove any sand. Boil the potatoes in salted water for 15 minutes. Fry bacon in a saucepan until one tablespoon of fat has rendered. Remove the bacon. Fry the onion for 3 minutes in bacon fat. Add strained clam broth or broth from canned clams. Simmer for 5 minutes.
Preheat oven to 350°. In heavy saucepan over medium heat, melt oleo and chips, stirring constantly. Remove from heat. Cool to lukewarm. Add rest of ingredients until just combined. Spread mixture into greased 9-inch square pan. Bake 20 to 25 minutes. Do not overbake. Center will be soft but will firm up when cool. Cut into bars and serve.
Line a jelly roll pan (cookie sheet with 1-inch sides) with foil. Grease well. Line the pan with Club crackers and set aside.
Cream butter and sugar. Add eggs and vanilla and stir. Add bananas. Fold in flour and chopped nuts. Pour in well-greased pan and bake at 350° for about 1 hour or until done.
Mix sugar, cocoa, milk and vanilla in large bowl; lay a stick of margarine on top and cook in microwave on Medium-high, 2 1/2 to 3 minutes until margarine is melted, then take out. Stir and mix nuts, if desired. Pour in a greased pan or pie plate. Chill until firm for about 1 hour in freezer; cut in squares and eat!
Mix all ingredients together, except ginger ale, and put in refrigerator in a gallon jar until ready to serve. Add 1 quart ginger ale just before serving. Thinly sliced oranges can be used to float on top and make it pretty.
Beat with mixer. Combine sugar, butter and Crisco. Add beaten eggs. Slowly add flour and milk alternately; add flavoring. Grease large Bundt pan (use sugar instead of flour to coat pan). Place in cold oven; set at 325°. Bake 1 1/4 to 1 1/2 hours.
Cream the cheese and butter. Add the sugar and whole egg. Mix well. Add flour, then milk. Stir in lemon juice and peel. Pour into unbaked cracker pie shell. Sprinkle with crumbs. Bake 35 minutes in 350° oven. Chill and serve. (May be topped with sour cream.) Serves 6 to 8.
Preheat oven to 350°. Grease and lightly flour 3 cake pans (each 8-inches in diameter). Mix together all ingredients, using electric mixer. Divide batter among prepared cake pans. Bake in preheated oven at 350° for 20 minutes or until layers test done. When completely cool, frost cake with Pineapple Icing. Refrigerate.
Mix ingredients together in bowl just large enough to cover game with water. Soak frozen or fresh game overnight in the refrigerator. No need to stir marinade. Use for red meat or game birds.
Peel, slice crosswise and boil potatoes until tender. Put them in a deep pie plate lined with pastry dough. Put a sauce over potatoes made of remaining ingredients. Cover with dough and bake in slow oven.
Wash and slice (do not peel) tart apples. Place bacon drippings in skillet and heat to 400°. Add apples and cook, covered, for 8 minutes. Dust lightly with flour and continue to cook for 5 minutes. Sprinkle with sugar to taste and cook until apples are light brown.
Sprinkle chicken with salt and pepper. Heat 1 tablespoon of each, butter and oil, in large skillet. Cook chicken 4 minutes on each side over high heat. Transfer to warm dish. Add chives, parsley, brandy, lemon juice and mustard to pan. Whisk constantly for 15 seconds. Add broth until sauce is smooth. Whisk in butter and oil and pour over chicken. Serve immediately.
Put in gallon jug and finish filling with water. Add Sprite, 7-Up or ginger ale when ready to serve.
Cut eggs in halves lengthwise. Take out yolks and mash with fork until no more lumps. Add salt, pepper, vinegar, mustard, mayonnaise. Mix well. With teaspoon, heap the yolk mixture into hollow whites. Sprinkle with paprika.
Combine apricots and coconut. Add milk and mix well. Form mixture into 1-inch balls. Roll in powdered sugar. Refrigerate until firm.
Cook all macaroni together; drain. Heat pepperoni in pan until there is enough oil to saute onions and green peppers. Add macaroni. Use small amount of spaghetti sauce just to well coat the ingredients. Place in long casserole dish. Best if not too deep and top with shredded Mozzarella cheese. Bake at 350° for about 20 to 25 minutes, until cheese melts.
Place carrots in saucepot; cover with water. Bring to a boil; reduce heat. Cover and simmer for 10 to 12 minutes or until crisp-tender. Meanwhile, in a small saucepan, melt margarine. Add brown sugar, lemon juice and salt; bring to a boil, stirring constantly. Drain carrots; add margarine mixture and toss gently. Yield: 6 servings.
Drain liquid off dill spears and rinse. Slice pickles. Mix all the other ingredients together; mix well and put into jar. Add sliced pickles and store in the refrigerator. Shake often.
Blend ingredients by hand. Add a little of reserved pineapple liquid, if it seems too dry. Spread between layers of cakes and on top and sides. Keep refrigerated.
In a heavy pan bring 1/2 cup water to a boil. Add sugar and syrup. Cook till it spins a thread. Add peanuts. Cook till golden brown, until you think its going to burn. Add butter, vanilla and soda. Stir and pour on buttered cookie sheet.
Mix all ingredients. Pour into greased 9 x 13-inch cake pan. Bake at 350° for 30 to 40 minutes.
Grind beef, veal and pork together 3 times. Soak crumbs in warmed cream. Combine crumbs and meat. Mix thoroughly. Add milk. Add egg yolks, onion and seasonings. Form meat into medium or tiny balls and brown on all sides in hot fat. Add flour to 4 tablespoons of fat from pan and stir until it thickens. Add beef broth and one cup water. Heat until slightly thickened. Strain. Add to meatballs. Serve with noodles.
Blend cream cheese, milk, salts and Parmesan cheese until well mixed. Layer broccoli, chicken and sauce. Layer again. Top with more Parmesan cheese. Bake at 350° for 30 minutes. Take out and let stand for 10 minutes before serving.
Brown meat slowly in fat on all sides in large pan. Place sliced onions on top. Dissolve bouillon cubes in boiling water and pour over meat and onions. Add spices and bay leaf. Cover and simmer 3 hours. When tender, discard bay leaf and garlic. Add vegetables and sliced chestnuts. Sliced carrots, potatoes and onions may be cooked while meat mixture is simmering to eliminate additional cooking time and added at this point. If using canned vegetables, add and heat thoroughly until tender. Thicken gravy with 1/4 cup of flour blended with 1/2 cup cold water. Stir into stew; stir until evenly blended. Serve over hot biscuits.
Heat oven to 425°. Cook and stir in ground beef in a 10-inch skillet until brown; drain. Stir in tomato sauce, bell pepper, 2 Tbsp. flour, 1/2 tsp salt, pepper and parsley flakes. Boil 1 minute stirring constantly. Pour into an ungreased rectangular pan 13x9x2-inch. Sprinkle cheese on top. Beat eggs, milk, oil, 1 cup flour and 1/2 tsp. salt with hand beater until smooth. Pour over cheese. Sprinkle with onion. Bake 25-30 minutes. or until puffy and golden brown. Serve immediately.
Spread broccoli in bottom of greased 9 x 12 pan. Put chicken on top of broccoli. Next combine mayonnaise and chicken soup together and pour over chicken. Top with cheese and cover with bread crumbs.
Grease casserole dish. Drain pineapple thoroughly. Combine 1/2 cup sugar and 3 tablespoons flour. Mix pineapple with grated cheese and flour mixture. Place in casserole. Top with crushed Ritz crackers. Pour 1/2 cup melted oleo over top. Bake at 350° for 35 minutes.
Whipped soap can be made with either soap or detergent. Soap retains color in foam better and is easier to clean up, too. Soap flakes give a better texture than powdered soap. The child makes whipped soap himself. First, s/he pours water into mixing bowl and adds soap flakes. S/he beats soapy water with eggbeater until mixture is frothy, but not stiff. (If soap gets too stiff, it will be too difficult to use because it gets too slippery to apply. Also it will crack when it dries.) S/he stirs in color (food color or tempera). Colors will be pale. You can use without color to look like snow.
Coat chops with salt and pepper; brown. Set aside. Put sliced potato in casserole with onions, salt and pepper. Stir soup well. Pour over potato. Lay chops on top and bake 1 hour at 350° or until all is cooked through.
Place dough on lightly floured surface. Flatten slightly and spray with olive oil spray. Sprinkle with rosemary and onion and knead well to mix thoroughly. Roll out dough to a 9 x 6-inch rectangle. Place on 12 x 9-inch baking sheet. Press out dough until it fills pan. Spray bread with olive oil spray. Bake at 400° for 10 minutes. Remove and top with sauce, then layer zucchini, mushrooms and peppers. Top with tomatoes and cheese. Bake again for 10 to 15 minutes. Yields 12 servings.
In a 4-quart container, combine apricot nectar, pineapple juice and orange juice. Chill. Just before serving, pour in lemon-lime beverage. Float scoops of sherbet on top. Serve immediately.
In saucepan, mix water, cocoa and shortening together and heat until shortening melts. Add rest of ingredients. Mix well and bake in 13 x 9-inch greased and floured cake pan at 350° until done.
Arrange in following layers in casserole dish: peas, asparagus, mushroom soup and water chestnuts. Top with grated cheese. Cube bread and soak in melted margarine. Lay bread cubes on top and bake at 350° for 30 to 35 minutes.
Bake pretzels on cookie sheet with 2 sticks butter at 325° for 15 minutes. Cool. Mix cream cheese and sugar. In a 9 x 13-inch pan, layer pretzels, then Cool Whip. Spread cream cheese and sugar mixture. Chill. Mix jello with 1 cup boiling water and 1 cup pineapple juice from can. Mix strawberries and pineapple with jello. Pour atop cream cheese mixture. Chill.
Boil sweetened condensed milk for 1 1/2 hours in an unopened can. Cook sugar and water over high heat until light brown. Pour into a straight sided dish and coat bottom and sides. Beat cream cheese until fluffy. Add powdered sugar. Blend. Add eggs one at a time and beat. Add cream and sweetened condensed milk. Place dish in 1-inch of water. Bake at 350° for 1 1/2 to 2 hours. Let set awhile and invert on plate, draining liquid. Refrigerate.
Preheat oven to 350°. In skillet over medium heat, cook sugar until caramelized, stirring occasionally to remove lumps. Pour into 9-inch ovenproof bowl to coat sides and bottom. In blender or medium bowl, beat eggs. Stir in Eagle Brand, milk, vanilla and salt. Pour into caramelized dish; set in larger pan. Fill pan with 1/2-inch of water. Bake 55 to 60 minutes or until knife inserted near center comes out clean. Cool completely. Loosen sides of flan with knife; turn out of pan to serve. Refrigerate leftovers.
Cook sugar, raisins and hot water 5 minutes and cool. Add dry ingredients alternately with raisin mixture. Drop on cookie sheet and bake.
Combine dry ingredients except baking soda, chocolate chips, and nuts. Soften butter/margarine and combine with wet ingredients. Mix hot water and baking soda together and combine with wet ingredients. Mix dry and wet ingredients and add chocolate chips and nuts. Drop cookies by tablespoons onto greased and floured cookie sheets and bake in 350 degree oven for 10 minutes. Makes 4 dozen.
Fry bacon until crisp; drain on paper towel and crumble. To bacon drippings, add other ingredients except beans. Put in crock-pot and cover. Cot and heat setting #5 for 20 minutes. Add all beans and crumbled bacon. Stir. Cover and reduce heat to #3 for 6 to 8 hours. Serves 8 to 10.
Drain beans. Cook bacon and reserve drippings. Mix drippings, sugar, vinegar and onion. Combine with beans. Place in casserole dish. Crumble bacon on top. Bake at 350° for 30 minutes.
Peel as many white potatoes as you need for a 3-quart pot. Wash them and put in enough water to cover potatoes. Salt and pepper to taste and put 1 stick of margarine and cook until tender.
Cook bacon in a large skillet until crisp; remove bacon and reserve drippings in pan. Crumble bacon and set aside. Add onion, sugar, vinegar and salt to drippings in skillet, stirring until blended. Stir in cabbage. Cook over medium heat, uncovered, for 15 minutes, stirring occasionally. Sprinkle with reserved bacon.
Mix first 6 ingredients together. Add next 5 ingredients. Pour in baking pan and toast in 250° oven for 30 minutes. Stir frequently. When cool, store in tin boxes or cans.
Beat together first six ingredients until well mixed. Add chips and nuts. Pour into ungreased cookie sheet with edge. Bake at 350° for 25 minutes. Cut immediately and let cool in pan. Yummy!
Mix first 3 ingredients. Cut in butter until crumbly, then add egg yolk and vanilla; blend thoroughly. Pat 1/3 of dough on bottom of 9-inch spring-form pan with sides removed. Bake in hot oven (400°) 6 minutes or until golden; cool. Butter sides of pan and attach to bottom. Pat remaining dough evenly on sides to height of 2 inches.
On low heat, in iron skillet melt enough margarine to cover the surface of the pan. Butter one side of each slice of bread, making sure to butter the opposite sides. Place buttered side down on the skillet. On one slice of bread, place rolled slices of corned beef (entire package) and place a generous amount of kraut evenly over the corned beef. On the other slice of bread, cover entirely with Swiss cheese. Heat until both sides are golden brown. Then, cover kraut with Kraft's Thousand Island dressing.
Preheat oven to 425°. Combine ingredients in order given. Pour into pie shell; bake 15 minutes. Reduce temperature to 350°. Bake 45 minutes more or until knife inserted near center comes out clean. Cool and top with whipped cream. Makes one 9-inch pie.
Mix all together, blending in sour cream and chocolate chips last. Pour into greased Bundt pan. Bake 1 hour at 350°, checking at 50 minutes.
Mix the first 6 ingredients and set 1 cup aside, put the rest in a 9 X 13 pan. Bake at 350° for 10 minutes. Melt caramel and cream, stir often.	Sprinkle chocolate chips and peanuts over 9 X 13 mixture, put caramel mixture over top. Sprinkle 1 c. reserve over top. Bake 15-20 minutes at 350°.
Boil water and sugar and allow to cool. Mix all ingredients (except 7-Up) together and freeze in bowl. When ready to use, take from freezer 1 1/2 hours before serving. Place in punch bowl. Pour 7-Up over frozen mixture.
Blend and pour into a pie shell. Sprinkle with cinnamon. Bake 30 minutes in a 400° oven.
Cook spaghetti as directed on box. Boil chicken and take off bone. Brown onion in butter (optional). Mix all ingredients together and simmer.
Cream butter; add Crisco. Beat thoroughly. Add sugar, a little at a time. Cream thoroughly. Add eggs one at a time. Beat well. Add milk, flour, baking powder, vanilla and lemon. Pour into greased and floured tube pan. Put in middle of cold oven. Bake at 325° for 1 hour and 15 minutes.
Stir until all is mixed well. Spread in buttered pan. Put in freezer until frozen. Cut in squares.
Combine mayonnaise, flour, salt and pepper. Gradually add milk, stirring constantly (low heat). Add Cheddar cheese and stir until melted. Place potatoes in greased 10 x 6-inch baking dish and pour sauce over. Sprinkle with Parmesan cheese. Bake at 350° for 55 to 60 minutes or until potatoes are tender. Serves 6.
Mix soups, rice and water in a shallow pan.	Chip up the margarine on top. Cover with foil and bake at 350° for 45 minutes or microwave (uncovered) for 25 minutes on High.
Soak and cook lentils according to package directions. Drain and add other ingredients while still warm. Stir. Let sit for twenty minutes, so the tomatoes have time to soften and absorb some of the liquid before serving. This keeps well. I bring this to potluck dinners because it is safe unrefrigerated for hours and there are always people who appreciate a low-fat selection.
Preheat oven to 350°. Place rod-iron skillet with 1/4 cup vegetable oil in oven to be heating while mixing other ingredients. Mix all ingredients. Pour in heated rod-iron skillet. Bake until top is golden brown.
Cut French bread lengthwise; scoop out center, leaving 1/2-inch shell. Using food processor, process bread crumbs to finely chop; set aside. Whisk together lemon juice, oil and garlic. Stir in bread crumbs, tomato, pepper, scallions, olives, capers and thyme. Mix well; season with salt and pepper. Spoon mixture into bread shell. Serves 4. Contains 115 cal, 2.5 gms fat, 4 gms pro, 19 gm cho, 0 chol, 10% cal from fat.
Cook puddings together with 3 cups liquid. Use the liquids from the canned fruit and orange juice or Tang to make remainder of 3 cups. Cool slightly, then add fruits. Refrigerate. May add maraschino cherries or grapes.
Cook hamburger meat in large iron frying pan until done and crumbles. Pour off grease or fat. Add soup to meat. Mix well. Season with salt and pepper to taste. Put ready mashed potatoes on top of soup and meat mixture evenly. Bake in 350° oven until done.