HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift dry ingredients together. Cut in shortening. Blend in egg, milk and vanilla. Roll out on floured board to 1/16-inch. Cut and place on ungreased cookie sheet. Bake at 400° for 6 to 8 minutes. Makes 5 dozen.
Mix cottage cheese and dry Jell-O real well. Mix in oranges and pineapple, then Cool Whip. Fold well. Chill 1 hour or overnight.
Boil top three ingredients until a drop forms a hard ball when dropped into cold water. Beat egg whites (room temperature) until stiff peaks are formed. Very slowly add boiled mixture to egg whites, while continuing to beat on medium with electric mixer.
Mix the first 4 ingredients together; bring to a boil. Cook until thickens (about 4 minutes). Remove from heat. Add the coconut and dates. Spread whole graham crackers on bottom of large pan. Pour mixture over crackers; cover completely. Put whole graham crackers on top.
Preheat oven to 350°. Mix all ingredients well with hands. Roll into balls the size of a walnut. Bake for 15 to 20 minutes.
Cream sugars, shortening and eggs. Add peanut butter, vanilla and soda mixture; mix well. Add flour and mix well. Roll in balls. Place on cookie sheets and flatten with fork (dipped in sugar). Bake at 350° for 8 to 10 minutes.
Mix cake according to directions on box. Bake in a greased and floured 9 x 13-inch pan at 350° until done, 25 to 30 minutes. While hot and still in pan, cut cake in squares. Mix cream of coconut and condensed milk together and spoon over cake squares. Cool completely.
Peel, pit and mash avocados in bowl, adding salt, pepper and lemon juice. Combine sour cream, mayonnaise and taco seasoning.
Boil 1 pint of water and tea bags for 3 minutes. Pour into 1/2 gallon jug, add sugar and fill to top with water. Refrigerate. Serve over ice.
Lay potatoes in a pan and add the remaining ingredients. Bake in a 375° oven until top is brown and the potatoes are tender and the cream is evaporated. These are the most wonderful potatoes ever!
Cook carrots until crunchy tender. Drain. Blend the rest of the ingredients and pour over carrots, green pepper and onion. Cover and marinate 12 hours or longer. Keeps for weeks in refrigerator. Makes a nice change for a dish to pass at a picnic.
Brown first 3 ingredients. Mix next 4 ingredients. Cook and drain macaroni. Combine all ingredients, except cheese; place into large casserole dish. Cover with large amount of American cheese. Bake, uncovered, at 300° for about 1 hour or until cheese is melted.
Saute green pepper strips in hot oil until tender. Remove and set aside. Season meat with salt and pepper and brown on both sides in oil. Add tomatoes, mushrooms, wine, garlic and green peppers.
Dissolve Jell-O in hot water. Add cranberry sauce, pineapple and apple. Stir well. Put in refrigerator to set. Keeps for a long time.
In 6 to 8-quart pot, heat oil and stir in flour. Cook over low heat, stirring constantly, until a medium brown roux is formed, about 20 to 30 minutes. Lower heat and add chopped onion, shallots, celery and garlic. Stir thoroughly and cook over low heat for 10 minutes, stirring constantly. Add salt, pepper, cayenne, bay leaves, thyme and mix well. Add chopped tomatoes, water and lemon juice, then simmer 1 hour, stirring frequently. Add the cubed potatoes and simmer for 10 minutes longer. Add the shrimp; cover the pot and simmer over low heat for 25 minutes.
In large bowl, mix peeled, sliced potatoes and margarine. Spread half of the potatoes in a baking dish. Cover with 1/2 cheese. Add more potatoes. Top with remaining cheese. Cover with foil and bake at 400° for 25 minutes. Remove foil. Sprinkle with almonds. Bake 15 minutes more until potatoes are tender.
Mix all ingredients; pour into pie shell. Bake at 350° until knife comes out clean when inserted in center of pie.
Mix all ingredients together. Cook until crisp-tender. Store in jars in refrigerator. Very good with greens.
Prepare lasagne as directed. Stir in creamed cottage cheese and grated Parmesan cheese. Top with shredded Mozzarella cheese. Cover and heat over low heat until melted, 3 to 5 minutes. Garnish with tomatoes, parsley and ripe olives.
Cut corned beef into small bite size pieces. Mix all ingredients together in a bowl. Mold into 2 balls. Refrigerate 2 hours. Serve with crackers.
Boil haddock until done. Let cool, then flake. Mix with celery, olives, onion, pimento and chopped lettuce. Mix with mayonnaise. Garnish with lettuce and olives.
Mix salt, pepper and flour; flour rabbit. Melt butter; brown rabbit. Place in a roaster. Add the melted butter, water, onions and remaining ingredients. Cover. Bake at 350° for 1 1/2 hours.
Mix all ingredients. Bring to a boil. Cover and simmer 30 minutes. Hot water bath for 15 minutes.
Combine all ingredients, except egg whites. Beat egg whites until stiff. Add to the mixture. Grease a pan 20 cm. wide. Pour in pan. Bake 30 to 35 minutes at 350°. Serve lukewarm or cold with pudding or a little jam. Decorate if you wish.
Eggs, butter or margarine and cream must be room temperature. Beat together the eggs and cream until blended. Cook pasta 10 to 12 minutes in boiling, salted water; drain well. Turn pasta into a preheated 250° ovenproof serving dish. Toss pasta with butter and pepperoni. Pour egg mixture over and toss. Add cheese and parsley; toss to mix. Makes 4 to 5 servings.
Boil penne rigate and drain. In a 15 1/2 x 10 1/2-inch pan line bottom with small amount of sauce. Put all ingredients in pan one by one, gently and thoroughly, mixing with penne rigate. Stir in remaining sauce. Cover and bake at 350° for 45 minutes.
Sift dry ingredients together in a bowl. Beat egg and add milk; stir into dry ingredients. Add butter.
In small bowl, combine cream cheese, Cool Whip and Marshmallow Creme. Mix well. Stir in food coloring. Serve with fresh fruit, vanilla wafers or graham crackers.
Fry bacon; reserve drippings. Crumble bacon and set aside. Stir buttermilk and bacon drippings into sour cream; blend well. Add onion, seasonings and bacon. Cover and refrigerate for 1 to 2 hours to allow flavors to blend. Serve over tossed green salad. Makes approximately 2 cups.
Combine sugar, syrup and butter in 2-quart saucepan; bring to boil. Beat eggs; pour over hot syrup and beat while pouring. To make a real pecan pie, add about 3 cups of chopped pecans and mix. Add vanilla; pour in crust. Bake in 350° oven for 40 to 45 minutes, or until the crust is browned just right.
Saute ham, onions and hot sauce in oil over moderate heat for 3 to 5 minutes, stirring frequently until the onions are soft but not browned. Combine black-eyed peas, ham mixture and rice, then heat. Garnish with chopped pimento and green onion.
Saute mushrooms, chopped onion and butter in pan until liquid evaporates. In food processor, finely chop the following: mushroom mixture, cream cheese, salt, parsley and basil. Refrigerate for 3 hours.
Saute in butter the onions, celery, garlic and mushrooms. Mix all ingredients in bowl and pour into greased casserole dish. Top with 1/2 cup Parmesan cheese and 1/2 cup Monterey Jack cheese. Bake at 350° for about 30 minutes. Freezes well.
Break up pretzels to cover bottom of 9 x 13-inch pan. Add melted oleo to pretzels and bake at 400° for 10 minutes. Mix cream cheese and sugar. (I melt this so it's easier to spread on top of pretzels.) After spreading the cream cheese, spread the Cool Whip on top of that. Heat pineapple juice (almost boiling) and dissolve jello in the juice, then add the thawed strawberries. Be sure to stir strawberries and jello regularly so they'll mix. Put the jelled jello on top of the rest. Keep in the refrigerator. Yummy good!
Preheat oven to 375°. In medium saucepan, melt margarine. Stir in flour, mustard and salt. Gradually stir in milk. Cook and stir until mixture thickens slightly (mixture should coat spoon). Remove from heat. Add 1 1/2 cups cheese, stirring until melted. Stir in cooked macaroni. Turn into greased 1 1/2-quart shallow baking dish. Top with remaining cheese. Bake 20 to 25 minutes or until bubbly.
Stir milk into cornmeal, sugar and salt in 2-quart saucepan. Cook over medium heat until thick as mush; remove from heat. Stir in butter. Beat egg yolks slightly. Mix some of the hot mixture to the eggs before stirring the eggs into saucepan, mixing well. Beat egg whites until stiff. Fold into cornmeal mixture. Pour into buttered 1 1/2-quart casserole "floured" with Parmesan cheese. Bake at 375° for 35 minutes. Serve hot with butter. A truly Southern dish.
Preheat oven to 350°. Prepare cake mix as label directs. Spoon batter into cones, filling each about 2/3 full. Place cones on large cookie sheet or jelly roll pan for easier handling. Bake cones 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool cones completely on cookie sheet on wire rack.
Mix all ingredients together. May need to add 1 to 2 tablespoons mayonnaise. Great on crackers!
Combine ingredients. Chill. Use as dip for corn chips or potato chips. Best with cut fresh vegetables. Makes 3 cups.
Dissolve jello in hot water. Mix Kool-Aid with cold water and sugar. Stir all together and freeze.
Mix first 3 ingredients and bake in a 13 x 9 pan at 350° until light brown. Mix 1/2 of Cool Whip, cream cheese and sugar. Put on top of crust. Then mix chocolate pudding with 2 cups of milk and pour over cream cheese mixture. Mix vanilla pudding with 2 cups of milk and pour over chocolate mixture. Top with rest of Cool Whip and sprinkle with chopped pecans.
Cream shortening; add sugar, beaten eggs and vanilla. Sift flour, salt, cream of tartar and add to mixture. Dissolve soda in 1 tablespoon of cold water. Mix thoroughly and make into 2 long rolls. Place in refrigerator overnight. Slice thin and bake.
Preheat oven to 350°. Beat shortening, butter, sugars, egg, water and vanilla. Add combined remaining ingredients; mix well. Drop by teaspoon onto greased cookie sheet. Bake for 10 to 12 minutes.
Combine flour, salt and cream of tartar in a large saucepan. Stir in water, mixed with oil and food coloring. Cook over medium to high heat, stirring constantly, until a ball forms. Remove from heat and knead until smooth.
Combine cranberries and sugar and let set overnight. Next morning, add remaining ingredients and let set 2 to 4 hours.
Brown meat. Add all ingredients to 2-quart pan. Heat thoroughly and let simmer 15 minutes or awhile. Serve with bread, biscuits, etc.
Combine all ingredients; process in blender until smooth. Makes 1 cup. Tastes like Eagle Brand milk.
Mix cake mix by package directions. Add lemon pudding; mix well. Pour in 9 x 12-inch pan. Mix Ricotta cheese, sugar and eggs; pour over cake mix. Bake 45 minutes at 350°.
Combine flour, baking powder, soda, salt and cinnamon in a large bowl. Make a well in the center of the flour mixture. Into the well, add oil, eggs, sugar, grated pears, nuts and vanilla. Stir only until moistened. Grease and flour 2 (8 x 5 x 3-inch) loaf pans. Also, line bottoms with wax paper. Spoon batter into pans dividing it evenly. Bake at 325° for 1 hour and 15 minutes or until done.
Cut broccoli according to directions. Place slice of cheese on each slice of ham. Place broccoli on top. Roll securely and place in shallow baking dish. Blend soup, sour cream and mustard. Pour sauce over rolls. Bake, uncovered, at 350° for 20 minutes.
Stir together flour, baking powder, soda, salt, spices and sugar. Set aside. In a large mixing bowl, beat eggs until foamy. Add flour mixture, mixing only until combined. Add pumpkin and vegetable oil. Stir in cereal and chocolate morsels. Spread evenly in an ungreased 10 x 4-inch tube pan. Bake in 350° oven for about 1 hour and 10 minutes or until wooden pick inserted near the center comes out clean. Cool completely before removing from pan. Drizzle with confectioners sugar glaze, if desired. Yield: 16 to 20 servings.
Melt marshmallows in microwave oven and pour over graham cracker crumbs. Mix raisins, nuts and milk in thoroughly. Put in loaf pan. Eat.
In saucepan, mix chicken, soup, sour cream and chilies. Cook over medium heat, stirring constantly, until boiling. Simmer for 5 minutes. Spoon small amount of soup mix on bottom of 9 x 13-inch pan.
Cut meat into bite-size pieces. Mix the mustard and jelly into saucepan. Add the meat. Cover and simmer for about 10 minutes. Serve on toothpicks or crackers.
Beat cream cheese until smooth; gradually add sugar and beat well to mix. Beat in sour cream and vanilla until well mixed. Fold in Cool Whip until blended. Fold in berries.	Spoon into crust and chill 4 hours or overnight. Garnish each piece with a whole berry. Double recipe for 9 x 13 pan. May use frozen or fresh peaches, raspberries or blueberries.
Slice and boil squash; drain. Brown sausage and drain. Combine squash with all ingredients. Add herb dressing last. (Add slowly until all ingredients are moist.) Pour into greased casserole and bake at 350° for 30 to 45 minutes or until puffy on top.
In a large soup kettle, melt the margarine. Heat and stir until smooth. Gradually add milk, stirring constantly until thickened. Add potatoes and onions. Bring to a boil, stirring constantly. Reduce heat; simmer for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve immediately.
Place a layer of sliced sweet potatoes and yams on a greased casserole dish with salt and pepper and a little brown sugar. Continue layers until casserole is two-thirds full. Heat the milk and pour it over the potatoes; it should cover them. Place pork chops on top; cover and bake for one hour at 350°. Remove and season with salt and pepper. Leave cover off and cook until the chops are tender and nicely browned.
Stir soup and milk together. In buttered 1 1/2-quart casserole, arrange alternate layers of potatoes, onions and sauce; dot with butter. Bake, covered, at 350° for 1 hour. Uncover and bake 15 minutes more.
Brown meat and onions. Onions are optional. Drain. Add mushrooms (which are optional), spaghetti sauce mix, and tomato sauce. Simmer about 5 minutes. Place in 9 x 13 dish. Spread on sour cream. Sprinkle cheese over sour cream. Place rolls on top evenly (DO NOT ROLL UP). Pour margarine on top. Bake 400 degrees till golden brown.
Mix dry ingredients; cut in margarine as for pie crust. Add beaten eggs and vanilla. Mix well and press into bottom and sides of 11 x 17-inch pan. Spread fruit filling on top. Save enough of dough to make crumb topping. Sprinkle with powdered sugar while warm. Good with ice cream. Bake at 350° for 35 minutes.
Mix the eggs, milk and bread cubes. Line baking dish with cabbage leaves. Cut remaining cabbage in small pieces. Mix all ingredients together, except butter. Put in cabbage-lined dish and dot with butter. Bake until soft at 350° (40 minutes).
Cook broccoli in boiling water until tender. Drain. Cook chicken breasts in water until tender. Cool; peel off bone in small pieces. Arrange broccoli in baking dish; place chicken on top. Combine soup and mayonnaise and pour over chicken. Put cheese on top, then sprinkle with Pepperidge Farm dressing mix (or buttered bread crumbs). Bake at 350° for 20 to 25 minutes. Serves 4.
Saute ground beef, onion and chopped bacon. Drain. Mix with remaining ingredients and pour into large casserole. Bake 30 to 40 minutes at 375°.
Mix filling ingredients in order given. Pour into pie shell. Bake in a preheated hot 425° oven for 15 minutes.
Cut chicken in cubes; saute chicken in butter just until it turns white (do not brown it). Place chicken in baking dish. Saute onions and celery in butter. Add soup and mayo and stir until heated. Pour over chicken. Mix stuffing with eggs and melted butter. Place stuffing on top of chicken. Cover with foil and bake at 325° for 1 hour. Additional butter is used to saute onions, celery and chicken. Soup is mixed with milk just like normal.
In a heavy 4-qt. saucepan, whisk together eggs, sugar and salt. Gradually add 1 qt. of milk. Cook and stir over low heat until a thermometer reads 160°-170°, about 30-35 minutes. Pour into a large heatproof bowl; stir in the vanilla, nutmeg and remaining milk. Place the bowl in an ice water bath, stirring frequently until mixture is cool. If the mixture separates, process in a blender until smooth. Cover and refrigerate for at least 3 hours. when ready to serve, beat the cream in a mixing bowl on high until soft peaks form. Whisk gently into the cooled milk mixture. Pour into a chilled 5 qt. punch bowl. Sprinkle with nutmeg if desired.
Cream margarine, white sugar, brown sugar, peanut butter, egg and vanilla. Add flour, baking soda and salt. Make into ball that is small enough to fit into tea cupcake tin. Bake at 350° for 8 to 10 minutes. They should be golden brown and will not look done, but they are.
Put limeade concentrate, oil, honey and salt in a blender or put in container and beat and shake thoroughly. Add celery seed. Makes 2 cups. Use over fresh fruit.
Cook sugar, Pet milk and dates to soft ball stage, stirring constantly. Add nuts, margarine, vanilla, salt and soda. Let cool until cool enough to work with. Sift powdered sugar on wax paper; work up candy and divide into 4 parts. Roll into long rolls and wrap each tightly in wax paper. Refrigerate. Slice when ready to eat.
Place deboned chicken between 2 layers of wax paper. Beat chicken to 1/4-inch thick. (I use salt box or rolling pin.) Add oil to skillet. Heat at medium heat; add chicken. Cook until done, but not browned. Remove chicken from skillet. Add flour, salt and pepper. Cook flour to light brown. Add cup of water and thicken. Add 1 cup wine; stir until thick. Put chicken back in skillet. Cover and simmer on low until tender, 20 minutes. Serve with scoop of cooked, hot wild rice.
Trim fat from meat. Cut into small pieces. Heat fat in skillet. When there is about 3 tablespoons of melted fat in skillet, remove trimmings. (If fat coating is thin, add butter to make 3 tablespoons.) Quickly brown meat in fat. Add water and mushrooms (including liquid); stir in soup mix and heat to boiling. Blend sour cream and flour; add to skillet. Cook and stir until mixture thickens. Serve over hot buttered egg noodles.
Mix all ingredients together by hand in a large mixing bowl. Put in a loaf pan. Bake at 350° for 30 minutes. Remove from oven; top with ketchup and return to oven. Bake 1 hour longer. (Total oven time: 1 1/2 hours.)
Heat oil and brown chicken. Remove and set aside. Add vegetables and cook until tender. Blend in flour, orange juice and chili sauce. Add chicken. Simmer, covered, stirring occasionally, about 35 to 40 minutes.
Boil 2 cups water and mix with 1 box of jello. Instead of cold water, add the thawed (1 package) strawberries; mix well. Add 1/2 of the chopped nuts. Let jell overnight. Pour sour cream on top of jello and refrigerate several hours. Make 2nd box of jello as before. Let partially jell, then spoon over top of sour cream.
Simmer 2 hours. Add 2	cups oysters. Simmer 30 minutes more.
Mix all ingredients for marinade. Marinade meat overnight. Drain marinade and bake covered at 300 degrees approximately 20 minutes per pound or until done. Baste occasionally with marinade during baking. Uncover, baste and brown last 20 minutes of cooking.
Mix dry ingredients together and set aside. Mix butter, sugar, eggs and vanilla. Add sour cream. Mix in dry ingredients. Roll 1/4 inch. Bake at 350° for 6 to 7 minutes.
Combine bread crumbs and milk. Mix with meat, onions, pepper, salt. Shape into balls.
In a large bowl, combine salad mix, cauliflower, bacon and Parmesan. In a small bowl, combine mayo, vinegar, sugar and milk. Do not combine salad and dressing until ready to serve. Garnish with some extra bacon and Parmesan if desired. Yields about 12 servings.
Boil the butter, sugar, milk and cocoa for 2 minutes (count 2 minutes from beginning of a full boil, stirring constantly). Remove from heat. Stir in peanut butter and oats. Drop by spoonfuls on wax paper. Let cool. Recipe may be doubled.
Brown ground beef and onion, drain off grease. Combine mushroom soup, sour cream, water, paprika, salt and pepper; mix well. Stir in beef, carefully fold in cooked noodles. Pour into a greased 1 1/2 quart casserole dish. Bake at 400 degrees for 25 minutes, until bubbling hot.
Mix all the ingredients together. Drop by teaspoonful on a cookie sheet. Bake at 350° for 8 to 10 minutes. Makes approximately 150 cookies.
Mix butter, sugar and flour well. Slice apples into a greased pie plate; sprinkle with cinnamon. Cover the apples with the crumb mixture. Bake at 375° for about 1 hour, or until apples are done. May serve with whipped cream or vanilla ice cream.
In a large pot, brown the meat, onions, celery, green peppers and carrots (lightly). Add 3 quarts of water and tomatoes and bring to a boil, then simmer slowly until flavor develops and meat is tender. Beef or chicken bouillon cubes can be added to enhance the flavor. Peel and cut beets; slice cabbage and add to soup. Cook until vegetables are done.
Combine all ingredients together and put in a casserole dish. Bake for 30 minutes at 350°.
Cook eggs, vinegar, sugar and water until thickened. Crumble bacon over dressing and stir together. Serve over crisp bed of lettuce.
Salt and pepper loin and sprinkle garlic powder over and refrigerate overnight. Mix together celery, apple and onion. Put this mixture on a large piece of foil and place the pork loin on top and wrap tightly. Cook in a roasting pan at 350° until tender. Slice kiwi fruit and serve with stuffed prunes.
Combine brown sugar and water. Cook over low heat until it reaches the bubble stage. Add pecans and butter.
Put broth in the pot. Add vegetables. Stir for a couple of minutes. Put in oven at 320° for 30 minutes. "This stew is very good also with French bread."
Preheat oven to 350°. In Dutch oven brown ground beef with bacon pieces and onion; drain. Add large can of baked beans, undrained, and drained lima and kidney beans. Mix with remaining ingredients. Bake at 350° for 45 minutes. (Or microwave at medium temperature for 20 minutes.)
Melt butter, peanut butter and chips; cool slightly. Add marshmallows and nuts. Put in buttered 9 x 13-inch pan. Cool and cut.
In a saucepan, combine sugar, raisins, hot water, oil, cinnamon and nutmeg. Bring to a boil. Continue cooking on a low boil for 5 minutes. Remove from heat and cool.
In a large bowl, combine cereal and buttermilk; let stand 5 minutes until cereal is softened. Add oil, orange peel and egg whites; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour, sugar, baking powder, baking soda and salt; mix well. Batter can be baked immediately or stored in a tightly covered container in the refrigerator up to 2 weeks.
Butter a 9-inch square pan. Heat oven to 350°. Combine margarine and sugar; beat. Add vanilla, salt and eggs, then beat. Add cocoa, baking powder and flour. Stir in nuts. Bake for 25 to 30 minutes.
In a wide mouthed clear salad bowl, spread lettuce leaves evenly. Layer with celery, onions, cooked peas and water chestnuts. Spread mayonnaise evenly over top of salad. Sprinkle with Parmesan cheese and bacon. Cover and refrigerate for at least 3 hours. Serves 6 to 8.
Melt oleo. Add flour, Worcestershire sauce, mustard, milk and cheese. Bake at 400° until bubbly. Add shrimp; heat until shrimp is heated, about 4 to 5 minutes.
Melt margarine. Cream with sugar and eggs. Add flour and vanilla. Pour in greased 13 x 9 x 2-inch pan. Sprinkle nuts and chocolate chips on top. Bake at 325° for 30 minutes or until done. Chocolate chips and nuts may be omitted, if desired.
Brown meat and chopped onions; drain well. Mix all ingredients together. Put in baking dish. Bake at 350° for 45 minutes.
Separate rolls into 4 rectangles. On a lightly floured surface, roll each rectangle of dough to approximately 7 x 8-inch. Mix all other ingredients in a bowl. Spoon 1/4 of the mixture diagonally onto half of each piece of dough, leaving a 1/4-inch border. Lightly brush edges of dough with water, then fold dough over, forming triangles. Press edges together to seal. Place on a greased baking sheet. Bake at 375° for 15 minutes or until golden.