HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put ingredients in order in 9 x 13-inch baking dish. Press firmly. Bake at 350° for 25 minutes. Cut when cool.
Mix all together; heat oven to 350°. Grease a 13 x 9 x 2-inch pan. Take mixture and spread in pan. Bake for 25 minutes. Cut into 2 x 1-inch pieces (makes about 4 dozen).
Pour gelatin into bowl. Add 1 cup boiling water to gelatin. Stir with rubber scraper until gelatin is completely dissolved. Add 1 cup of cold water.
Toss apples or pears with 1 tablespoon flour in an 8-inch square baking dish. Add concentrated apple juice. Coat well. In small bowl, combine the rest of the flour and the spices with the margarine and mix until well blended. Gradually stir in the graham cracker crumbs until the mixture resembles coarse crumbs. Sprinkle over the fruit. Bake for 30 minutes until the topping is lightly browned and the fruit is tender. Makes 16 (2-inch) squares (1 square = 1 fruit equivalent).
Pinch cake into small pieces. Put half in large bowl; set aside. Mix jello according to directions on box and add 1 tub of Cool Whip. Chill in refrigerator for about 30 minutes or until thick. Remove and add drained pineapple; pour over 1/2 cake pieces. Add rest of cake pieces. Pour in rest of jello mixture. Put in freezer for about 1 hour. Take out of freezer and set bowl in a pan of warm water for a few seconds. Slide cake onto cake plate. Spread the other tub of Cool Whip over the cake, then place cherries on cake. Sprinkle nuts and coconut over cake. Keep refrigerated.
Combine first seven ingredients and place in greased casserole dish. Mix last four ingredients and spread over sweet potato mixture. Bake at 375° for 35 to 40 minutes.
Dissolve yeast in warm water in a large mixing bowl. Add next 5 ingredients, mixing well. Gradually stir in enough flour to make a soft dough; mix well. Place in a greased bowl, turning to grease the top. Cover and let rise in a warm place (85°) until double in bulk.
Peel and remove seeds from squash. Chop and boil in chicken broth until tender. Blend. Return to stove; add other ingredients and simmer for about 15 minutes.
Combine cream cheese, pineapple and strawberries, stirring until blended. Serve with bagels or gingersnaps.
Place tomatoes and chopped onion in salad bowl and use just enough oil to coat salad. Sprinkle with oregano. Serves 4.
Fry meat and drain well. Beat eggs slightly. Add all ingredients to the egg mixture and mix well. Place in a 13 x 9-inch pan and cover. Refrigerate overnight. Bake at 350° for 45 minutes to 1 hour. Serves 8 adults.
Mix well all ingredients. Pour into pie shell (9-inch). Bake for 45 minutes at 250°. Cool and serve.
Mix together butter and bread cubes until butter is absorbed. Set aside in mixing bowl. Beat eggs well, then beat in sugar. Stir in undrained pineapple. Place in baking dish. Spread cubes on top. Bake approximately 1 hour at 350°. Good with ham.
Toast bread; trim crusts. Spread bread with cream cheese. Cut each piece into quarters. Cut salmon slices to fit on top of toast. Top toast with slices. Garnish with strips of lemon peel.
Wash chicken thoroughly and pat dry. Coat with pepper to taste. Insert garlic in cavity along with fresh herbs; sage and thyme are good as well as basil. Coat chicken with lots of celery salt until you have a thick coating. Bake at 375° until done. Celery salt makes a juicy chicken with a crisp crust.
Mix all dry ingredients. In a separate bowl, add milk and oil; mix. Combine the 2 bowls with egg. Heat 3 cups of oil. Spoon dough out in tablespoonfuls and drop in oil for 3 to 5 minutes until golden brown. Take out of pan; let cool and dip in powdered sugar or cinnamon-sugar.
Mix lettuce, cauliflower, onion and bacon together. Mix Miracle Whip, Parmesan cheese and sugar together. Pour dressing on right before serving.
Mix together first 3 ingredients, beating well. Mix dry ingredients together; add to first three. Add chopped dates and pecans. Grease five 1 pound coffee cans. Fill half full; it will take all to do that. Bake at 350° for 1 hour.
Thaw and drain broccoli. Mix broccoli, Minute rice, 3/4 jar Cheez Whiz, 1 can cream of mushroom soup and onions; mix well. Bake at 350° for about 35 to 40 minutes.
Cream butter. Add sugar and vanilla. Cream until fluffy. Add flour with salt and blend in mixture well. Add pecans and continue mixing until well blended and holds together. Shape into balls and place on ungreased cookie sheet. Bake at 300° to 325° for 20 minutes until begins to brown on bottom. Do not brown completely. Cool on paper towels and roll in powdered sugar. Store in container with tight lid.
Drain pineapple juice into saucepan. Heat to boiling. Add Jell-O to dissolve. Cool. Beat cream cheese and gradually add Jell-O. Blend in all other ingredients and fold in whipped cream. Pour into a 6-cup mold or dish and chill.
Combine all ingredients in large baking dish or slow cooker. Cook 3 to 4 hours or until meat is tender. Serve with side dish of noodles and fresh rolls.
Bring wine and lemon peel to simmer in heavy skillet. Add scallops and cook until opaque, 60 to 90 seconds, using slotted spoon to transfer scallops to bowl.
Brown sausage and onion. Drain off most of the fat. Add flour and stir well. Add milk and seasonings. Cook over low heat for about 5 minutes. Serve over biscuits.
Mix flour, salt and baking soda; set aside. Mix butter and peanut butter, then add both kinds of sugar. Mix well together with eggs. Stir flour mixture into peanut butter mixture. Drop dough from a spoon onto cookie sheet; flatten with a fork. Bake at 375° for about 10 minutes. For a softer cookie, bake only for about 8 minutes (they will be only starting to set up, but will firm as they cool). Let cool and store in an airtight container. Makes 4 to 5 dozen cookies.
Mix all ingredients and place in refrigerator for 4 days. Remove from refrigerator on the fourth day and mix well again. On the fifth day, remove from the refrigerator and make into 5 rolls. Place on baking sheet and bake for 10 hours at 180°.
Make cake as directed on 15 x 10-inch cookie sheet. Cool. Beat cream cheese, pudding and milk. Spread over cooled cake, then spread drained pineapple over pudding. Top with Cool Whip and sprinkle with nuts.
Lightly brown ground beef until crumbly. Drain. Place in a 2-quart greased casserole. Sprinkle meat with garlic salt. Next, layer the sliced raw onions over meat. Sprinkle with garlic salt and pepper. Fill remainder of dish with sliced raw potatoes. Sprinkle with garlic salt. Pour creamed corn over potatoes. Cover and bake at 350° for 1 hour. Uncover and bake another 30 minutes (until potatoes are done).
Boil noodles and drain. Saute onion in minimum amount of oil. Add soup, milk, tuna, salt and pepper. Add to noodles and green peas. Place in a large casserole dish. Cut cheese into triangles and place on top. Bake at 325° for 30 minutes.
Brown, drain and rinse sausage. Mix all ingredients. Pour into 11 x 7 x 2-inch casserole. Bake at 350° for 45 minutes. Serves 6 to 8.
Over slow heat, melt ingredients. Put 1/2 teaspoon on top of each cookie. Bake for 10 to 15 minutes at 350°.
Preheat oven to 350°. In medium saucepan melt morsels and margarine. Stir in crumbs and nuts. Press 1/2 mixture firmly onto bottom of greased 9 x 13-inch baking dish. In large mixer bowl, beat cream cheese until fluffy. Beat in condensed milk, vanilla and egg. Mix well. Pour into dish. Top with remaining crumb mixture. Bake for 25 to 30 minutes or until toothpick comes out clean. Cool. Cut into bars.
Beat eggs. Add sugar and cream. Add flour, vanilla, salt and evaporated milk. Add enough milk to fill freezer.
Cook broccoli, carrot and celery just to tender. Remove broccoli and set aside. Add milk to broccoli. Salt and thicken with 4 tablespoons of cornstarch. Put cut up broccoli back in soup.
Beat sugar, shortening, molasses and water in a large bowl on low speed until blended. Beat on medium speed 1 minute. Stir in remaining ingredients. Cover and refrigerate until chilled, 1 to 2 hours. Heat the oven to 375°. Sprinkle a pastry sheet lightly with flour. Turn dough onto surface. Roll dough with a rolling pin until 1/4-inch thick. Cut with a 5 to 8-inch gingerbread kid cutter. Lift cookies carefully with a large spatula onto an ungreased cookie sheet. Bake until set, 8 to 10 minutes. Let cookies cool 3 minutes, then carefully remove from cookie sheet with a spatula. Cool and decorated with frosting, if desired.
Prepare dressing in advance. (I use a mixer.) Store in a jar. Use on spinach salad or green salad.
Saute onion in bacon grease. Add okra; cook until tender. Add tomatoes and seasonings. Pour mixture into greased casserole dish. Top with cheese, then cracker crumbs. Bake at 350° for 35 minutes.
Cook pasta according to directions; drain. Meanwhile, melt butter over medium heat. Gradually stir in cheese and then cream. Continue heating sauce just to boiling point. Be careful not to continue boiling. Remove from heat. Add parsley. Add sauce to pasta and toss. Serves 6.
Brown meat and drain grease. Add next 6 ingredients. Simmer, uncovered, for 45 minutes to 1 hour. Combine cottage cheese with next 5 ingredients. Place 1/2 of the uncooked noodles in a 13 x 9-inch pan; spread 1/2 of cottage cheese mixture over; add 1/2 of Mozzarella cheese and 1/2 of meat mixture. Repeat layers. Bake at 375° for 45 minutes to an hour. Let stand 10 to 15 minutes before cutting. Serves 12.
Mix together the cream cheese and powdered sugar with mixer. Add vanilla. Whip Dream Whip as directed on box and mix with first mixture. Line pie pan with crushed Ritz crackers and spread first mixture on crackers. Top with cherry or strawberry pie mix.
Years ago, a Kentucky grandmother gave a new bride this following "receet" for washing clothes. It appears below just as it is written and despite the spelling, has a bit of philosophy:
Blend together margarine and cheese. Then gradually add flour, salt and pepper; form into rolls and cut into thin slices on ungreased cookie sheet. Place pecan half on each slice if desired. Cook at 325° for 12 to 15 minutes.
Thaw bread dough; divide in half. Roll out and let rise. Spread sausage (cooked or uncooked) and cheeses on dough. Stir egg and drizzle on top of cheeses. Roll up, put in 2 greased loaf pans and bake at 350° until done.
Cook noodles; drain and set aside. In large skillet, over medium-high heat, add oil, onion and garlic. Saute 8 to 10 minutes. Stir in pepper strips. Saute 5 more minutes. Stir in spinach; cook, stirring constantly, until just wilted. Add pasta and Parmesan cheese. Add salt and pepper and toss until heated. Serves 4.
Fry and season hamburger with salt and pepper; drain. Add mushroom soup and sour cream. Open hot dog buns, but do not pull apart. Fill with hot hamburger mixture. Put shredded cheese on top. Bake until cheese is melted.
Cut or break cauliflower and broccoli into bite size pieces. Mix together the Miracle Whip, vinegar and sugar. Mix well and pour over broccoli and cauliflower. Stir to coat broccoli and cauliflower. Last, add grated cheese and bacon bits. Let sit in refrigerator a couple of hours before serving.
Drain juice from beets. Place in saucepan. Add sugar and vinegar; boil vigorously. Slice beets; add onions, cloves, salt and pepper. Pour juice over beets and let stand. Will keep in refrigerator for weeks.
Melt butter in Corning Ware dish. Sprinkle with brown sugar. Arrange pineapple slices over sugar. Garnish with cherries. Set aside.
Mix first four ingredients and set aside. Mix rest of ingredients and add to apple mixture. Stir with a spoon. Spread into cake pan. Bake at 350° for 1 hour. Sprinkle cinnamon and sugar on top.
Drain shrimp and rinse in cold watter. Chop shrimp. Gradually blend milk and mayonnaise into cream cheese; beat until smooth. Add onion, salt, dill and shrimp. Turn into serving dish and chill until ready to serve. Serve with crackers or chips. Yields 1 1/2 cups.
Mix all of the ingredients together. Pour into a buttered loaf pan. Bake at 350° for 30 minutes.
Bake cake mix according to package. Bake in long pan. Cook pineapple with sugar for 5 minutes. Pour over hot cake. Mix instant pudding and pour over sliced bananas on the cake. Cover with Cool Whip. Top with coconut and pecans. Serve in squares.
Mix all ingredients and bake at 350° in 3 large pans for 20 to 25 minutes.
Brown ground beef and drain. In skillet, mix beef, taco or chili powder, tomato sauce, corn, onion and green pepper. Cook for 5 minutes.
The longer it's cooked the better. Cook lasagna noodles until tender. Add 1 teaspoon oil. When tender, drain noodles and rinse in cold water (will keep from sticking together). Put layer of sauce, layer of Mozzarella cheese, then layer of noodles. Bake until cheese melts.
Mix and bake in greased loaf pan at 350° for 45 minutes. Put foil on for first 30 minutes.
Cook carrots in steamer or boil until tender but not overdone; drain water if boiled. Mix with remaining ingredients. Refrigerate overnight, at least. The longer it sits the more the flavor goes through the carrots. Keep in refrigerator several weeks. Serve cold. If you like onions add a small chopped onion to the mixture.
Sprinkle coconut and pecans in bottom of 13 x 9-inch cake pan. Mix cake mix per instructions and pour over coconut and nuts.
Mix corn with onions, celery, green pepper, mustard, salt, lemon juice, fold in mayonnaise. Chill thoroughly.
Unroll crescent rolls flat on cookie sheet. Pinch together all dough. Bake as instructions on roll or until golden brown. Mix together cream cheese, Miracle Whip, dill weed and seasoned salt. Spread mixture on cooled crescent roll cookie sheet. Sprinkle all veggies on top of cream cheese mixture (except tomatoes and black olives). Sprinkle shredded cheese on top of veggies. Garnish with tomatoes and black olives.
Combine first 4 ingredients and add orange juice. Cook on medium heat, stirring constantly until thick. Add rind and margarine. Add beets to mixture. Heat thoroughly. Makes 4 servings.
Combine sugar, flour, salt and cinnamon in a heavy 3-quart saucepan. Gradually add milk. Cook over medium heat, stirring constantly until thickened. Cook 2 more minutes. Remove from heat. Blend in melted chocolate. Blend in small amount of hot mixture into eggs. Return mixture to pan. Cook 1 minute. DO NOT BOIL. Remove from heat. Add coconut. Blend in cream. Chill 1 to 2 hours. Stir in nuts before freezing.
Mix ingredients together until well blended. Serve with chips and vegetables. Can also be used on baked potato as a topping.
Combine sugar, margarine and cinnamon in a pan (melt). Arrange nuts in tube pan. Put dough on top of nuts. Sprinkle dough with pudding. Pour melted topping over dough. (Cover.) Wrap with wax paper and then a towel. Let rise overnight.
Mix 1/4 cup soup and rest of ingredients. Shape into 6 patties and place into greased 9 x 13-inch pan. Bake at 350° for 30 minutes; spoon off fat. Mix rest of soup with 1/3 cup water and pour over patties. Bake 10 minutes longer.
Put in pie shells and bake at 425° for 15 minutes, then 350° for 1 hour or until apples are soft.
Fry sausage; drain grease. Line baking dish with bread; pour sausage over bread. In separate bowl, mix eggs, milk, dry mustard and salt; pour over sausage. Top with grated Cheddar cheese. Refrigerate overnight.
In mixing bowl, combine meat, egg, crackers and seasonings, mixing well with clean hands. When thoroughly mixed, shape into balls using about 1/4 to 1/3 cup of mixture for each. Place a cheese square in center of each (be sure meat mixture covers cheese). Next put pizza balls into casserole dish and bake, uncovered, for 1 1/2 hours at 350°. Remove from oven and drain all oil. Add pizza sauce over top and return to oven and bake 15 minutes longer. Serve hot. Serves 6.
Chop pepper; mix with hamburger and brown. Mix together. Pour into large casserole dish. Cover with cheese. Bake for 1/2 hour.
Grease 13 x 9 x 2-inch Pyrex dish with oleo. Slice peaches. Add 3 tablespoons sugar (less if desired) to peaches. Spread in bottom of dish. Mix flour, 1 cup sugar and buttermilk until well blended; pour evenly over entire layer of peaches. Cut oleo into small pieces; place on top. Bake in 350° oven until brown.
Combine dry ingredients. Add oil, eggs and vanilla. Fold in apples and pecans. Bake for 1 hour at 350° in a greased and floured 9 x 13-inch pan.
Empty cake mix and pudding mix in a bowl, add wesson oil and eggs. Beat together, add 7-Up. Pour into a large pan and bake as a sheet cake at 325° for 45 minutes. Leave in pan.
Saute white onions in oil; remove and drain. In same oil, brown cut up chicken; remove and drain. In same oil, add flour and cook on low heat until dark brown. To brown roux, add water, chicken, onions and sausage; heat until low boil to melt all roux. Add green onions and parsley; continue to cook on medium heat for 1 1/2 hours. Add file; cook additional 10 minutes. Initial seasoning applied to raw meat. Adjust seasoning midway through cooking. Skim excess oil after cooking. Serve over rice.
Shred cheese. Mix all ingredients together in mixer. Press through cookie press to form a straw. Bake at 350° until lightly browned. Or shape into 1-inch balls and roll into straws about 1/4-inch thick. Cut to desired length. Then bake as before.
Split cake into layers or cut into even slices. Spread with jam and reassemble. Cut into even 2-inch cubes. Arrange cake cubes in individual serving bowls. Sprinkle with sherry or cream sherry. Wash and slice strawberries. Reserve a few for garnish. Add strawberries to cake in bowls. Pour custard over cake and berries. Drizzle with a little jam. Cover. Chill for at least 2 hours. Whip cream until soft peaks form. Add sugar and vanilla. Garnish trifle with sliced strawberries. Top with whipped cream. Serve within a few hours or trifle will become soggy.
Mash bananas in pan. Pour in the pint of Cream of Rice and stir. Add the ginger, baking powder and cooking oil. Stir again until it becomes light. Grease the baking pan; pour in the mixture. Bake at 400° until it turns brown. Allow it to stay in the oven for about 5 minutes before removing from oven. Take it out of oven and serve.
Lightly flour each piece of chicken. Brown over medium heat. Place 2 slices of lemon on each piece of chicken and squeeze remainder of lemon juice over chicken. Cover and cook on low heat for 15 minutes. Add salt and pepper to taste. Serve with side dish of pasta.
Arrange hash slices in a buttered baking pan. Press a hollow in the center of each and break an egg into it. Cover and bake 25 minutes at 325° or until the egg white is firm.
Let the hamburg, tomato sauce, salts and sugar simmer. Stir cream cheese, sour cream and green onions together. Layer 1/2 of noodles, 1/2 of hamburg mixture and 1/2 of cream cheese mixture in removable crock. Repeat layering with rest of mixtures. Cover the entire top with cheese. Bake at 350° for 40 minutes and then transfer the crock to the crock-pot on low setting until ready to serve.
Melt together in saucepan the butter, brown sugar and applesauce. Drain all fruit. Butter casserole. Mix fruit together and add applesauce. Bake at 350° for 15 or 20 minutes. Add topping of 3 tablespoons brown sugar and 1/2 cup chopped nuts. Reheat. This is delicious!
Melt butter in large kettle over moderate heat. Add onion, green pepper and celery. Cook until onion is soft. Add okra and shrimp. Cook stirring constantly, until shrimp start to turn pink. Add tomatoes, the liquid, water, bay leaves, parsley, thyme, cayenne and salt. Bring to boil. Reduce heat and simmer, covered, about 1 1/2 hours. Add crab. Simmer, covered, about 30 minutes longer. Add oysters during last 10 minutes cooking time. Add file powder, if desired, stirring constantly. Don't allow gumbo to boil. Serve on mounds of rice in soup bowls. Recipe may be doubled and freezes nicely.
Mix all ingredients except cracker crumbs and margarine. Put into a greased casserole dish. Sprinkle cracker crumbs and melted margarine over top of hash browns. Bake 40 to 50 minutes at 350°.
Prepare stuffing as directed. Set aside. In a casserole dish, layer chicken on the bottom without overlapping the pieces. Next, add the combo of both soups on top of chicken. Layer the cheese making sure all sides are covered. Spread cooked stuffing evenly over top of the entire dish. Place uncovered in 350° preheated oven. Cook 35 to 45 minutes or until stuffing is golden crispy. Serves about 4 people.
Put all ingredients together and mix well. Make into small balls. Flatten with fork. Bake at 350° until browned.
Rub chicken and cavities with 2 tablespoons of olive oil, garlic and salt and pepper. Tuck wings under; tie legs together with string. Pour remaining 1 tablespoon of olive oil into pan. Place chicken breast side up. Place lemon quarters into neck cavity and lower cavity. Bake at 450° and cook for 30 minutes; reduce temperature to 350° and cook for 2 1/2 hours.
Sift together first 6 ingredients. Blend in milk, butter and egg, stir only enough to mix ingredients. Fold in 1 cup thinly sliced apples, mixed with 1/4 cup sugar. Fill 12 greased muffin pan cups 3/4 full. Top with sugar mixture of 2 teaspoons sugar, 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg. Bake at 400° for 20 minutes.
Peel and slice carrots. Cook until just tender. Combine cooking liquid with the juice from the can of pineapple tidbits. Thicken the carrot and pineapple juices with cornstarch. Cook until thick and bubbly. Add the carrots and pineapple; heat through. A handful of coconut flakes may be tossed in.
Cook ground meat and drain well. Cook sausage and drain well. Do not cook meat and sausage together. Slowly melt cheese. Add Ro-Tel tomatoes and Tabasco sauce to melted cheese and blend well. Stir in meat and sausage. Ready to serve. Refrigerate leftovers. Reheat in microwave, crock-pot or saucepan very slowly. Be careful not to burn cheese.
Brown the steak, onion and celery and simmer. Mix together the remaining ingredients. Mix all together. Put all in a casserole and bake 1 to 1 1/2 hours at 350°.
Layer in order listed in a shallow pan. Sprinkle with cheese. Refrigerate before serving with tortilla chips.
In large skillet over medium heat, melt margarine. Add chicken, onion, pepper and garlic. Saute 5 minutes. Add rice; cook 3 minutes, stirring often. Add tomatoes and their liquid, chicken broth, parsley, basil and pepper sauce. Bring to a boil. Simmer, covered, 15 minutes. Add shrimp and peas. Simmer, covered, 3 minutes until shrimp are cooked and chicken is tender. Makes 6 servings.
Combine sugar and shortening; cream well. Sift together flour and baking powder; alternate with milk in adding to sugar and shortening mixture. Bake in 3 cake layer pans at 375° for 25 minutes or until done.
Combine marshmallows and pineapple; refrigerate overnight or several hours. Cook pineapple juice with vinegar until thick and creamy. Add egg, sugar and flour. Refrigerate overnight or several hours. After refrigeration of ingredients, combine with apples, peanuts and Cool Whip.
Cut angel food cake into small cubes; place in a large glass serving bowl and set aside. Combine sour cream, milk and powdered sugar, stirring until smooth. Fold in whipped topping; spoon evenly over cake. Set aside. Combine strawberry glaze and undrained strawberries; spoon evenly over dessert. Cover and chill at least 8 hours. Yields 16 to 20 servings.
Combine first five ingredients in 4-quart saucepan. Stir over low heat until blended. Bring to boil over moderate heat, bring careful not to mistake air bubbles for boiling, then boil slowly, stirring constantly for 5 minutes (to soft ball stage). Remove from heat; stir in chocolate and vanilla (nuts) until chocolate is melted. Pour into two buttered pans (8 x 8-inches or 9 x 9-inches) and cool. Cut before fudge hardens too much. Yields 5 pounds.
Saute pork cut in small pieces. Add onion, chopped fine. Cook slowly until tender, but do not brown. Add potatoes and 2 cups water. Add cut-up fish and simmer gently, stirring often. In another pot, heat milk, cracker crumbs, butter, parsley and seasoning. Combine mixtures and stir over low heat until thoroughly blended and thickened. Never allow to boil. The secret lies in the slow cooking. One half of the recipe could be made.