HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare cake as directed on package. Pour into prepared pan (greased and floured) Bundt pan. Bake 350 degrees for 40 minutes or until wooden toothpick inserted into center comes out clean.
Mix all ingredients, except parsley. Shape the mixture into ball. Cover and refrigerate at least 8 hours. Coat ball with chopped parsley. Garnish with pimiento, if desired. Serve with crackers. Serves 12 people.
Mix first four ingredients together. Add soup and water. Put in casserole (greased) and sprinkle with nuts and potato chips. Bake at 325° for about 1 hour. Extra nice if crab or shrimp are used in place of tuna.
Drain the pineapple and oranges. Gently mix together as much of certain things as you desire.
Brown and drain hamburger; add chili and heat thoroughly. Add catsup. On each tortilla, place about 3 tablespoons meat mixture and 2 tablespoons cheese. Roll up and place in casserole dish. Add water to remaining meat mixture and pour over enchiladas. Top with remaining cheese. Bake at 350° for about 30 to 45 minutes until hot. Serves 4 to 6.
Dip cookies in milk. Layer in a casserole dish; layer Cool Whip over cookies. Continue layers until dish is full. Refrigerate overnight.
Sift together flour, salt and soda. Cream shortening. Add sugar gradually. Cream together until fluffy. Add eggs. Beat until smooth. Stir in mincemeat. Gradually add flour mixture, mixing well. Add pecans last. Drop by teaspoons, 2-inches apart on greased baking sheet. Bake in moderately hot oven at 400° about 12 minutes.
Mix the 1/2 cup sugar with flour and rhubarb. Turn onto the baked pie crust and bake at 425° for 15 minutes. Beat the softened cream cheese with the remaining 1/2 cup sugar until fluffy. Beat in eggs one at a time until creamy smooth. Pour over the hot rhubarb layer and continue baking at 350° for 30 minutes. Remove from the oven and spread immediately with the following: 1 cup sour cream, 1 teaspoon vanilla, 2 tablespoons sugar. Blend thoroughly; spread over hot pie and chill. May be served with whipped cream.
Mix cream cheese, sugar and 1 tablespoon half and half with whisk until smooth. Gently stir in Cool Whip. Spread on graham cracker crust and set aside.
Cook beef, salt, pepper, bouillon cubes and onion until beef is tender. Add mixed vegetables and potatoes. Continue cooking until potatoes are tender. Add tomato soup and continue cooking until soup is well blended.
Mix all ingredients well. Can be used right away, but better if allowed to set overnight. Put in large tub. Blow bubbles through a funnel, straw or an old thread spool. Also, use hangers bent into a circle.
Wash okra; cut off tops of stem. Fry or broil okra in a small amount of butter or oil. Brown lamb in butter. Add water, spices, tomato sauce and garlic. Cook slowly in covered saucepan until meat is tender, stirring occasionally. Add browned okra, juice of lemon and cook slowly 5 minutes. Serve with rice (Shiriah).
Bake cornbread following directions on cornbread mix box. Cool and crumble up a bowl.
Place beans in enough boiling water to cover. Simmer 10 minutes. Drain. Then combine beans, 6 cups of water and salt in crock-pot and cook on low 12 hours. Then add remaining ingredients. Cover and cook 6 more hours. Serves 6.
Boil sugar, water and Karo syrup until it reaches 240°. Add peanuts and boil until 300°. Remove from heat and add butter, salt and vanilla. Add soda and quickly spread on 2 cookie sheets.
Saute onion in margarine. Stir in beef and next 6 ingredients. Saute 5 minutes. Add soup; simmer, uncovered 10 minutes. Stir in sour cream, add parsley. Makes 4 to 6 servings. Serve over mashed potatoes, rice or noodles.
Mix first four items in skillet, cook over medium heat until water is absorbed. Press into ungreased 9-inch pie plate. Bake at 425° for 25 minutes. Combine cooked bacon, cheese, and green pepper. Spoon over crust. In small bowl beat eggs, milk, salt and pepper. Pour over all. Reduce heat to 350°. Bake 25 to 30 minutes. Allow to stand 10 minutes before cutting. Serves 6.
Make liquid mixture with vinegar, water, brown sugar, white sugar and salt. Bring to a boil. Take 6 or 7 pounds of beets and cook in a hot water bath until skins come off easily. Cut up and put in jars. Pour liquid mixture over beets and seal.
Preheat oven to 350°. Defrost and drain frozen broccoli. Grease large casserole dish or 9 x 13-inch pan. Combine all ingredients. Pour into greased pan. Bake at 350° for 1 hour.
Grease a large casserole dish. Place potato slices, onion slices and cheese in layers on bottom of casserole dish. Sprinkle each layer lightly with flour, salt and pepper. Pour enough milk over layers to fill 1-inch deep. Top with pork chops. Bake at 300° for 45 minutes, until pork chops are browned.
Pound mixture of flour and salt into round steak. Heat a small amount of shortening in skillet and brown meat. Place meat in a baking dish. Add 2 tablespoons flour to drippings in skillet and blend. Add remaining ingredients except cheese and cook until mixture boils while stirring constantly. Pour mixture over meat. Cover and bake in a 350° oven for 2 hours. Top with cheese and bake until cheese melts.
Place zucchini in baking dish. Add water. Cook on High 6 to 7 minutes. Drain and set aside. Crumble beef into 2-quart mixing bowl. Cook on High 4 minutes, stirring halfway through cooking time. Pour off drippings. Combine tomato sauce, mushrooms, onion, garlic, basil, oregano, thyme, salt and pepper. Cook on High 6 to 8 minutes. Stir halfway through cooking time.
Thoroughly drain pineapple, reserving 1 teaspoon juice. Stir together the reserved juice, salad dressing and mustard.
Cook potatoes until done. Drain off most of broth. Add onions, celery and carrots while potatoes cook. When potatoes are done, add cream of celery and cream of mushroom soups and milk.
Beat cheeses,	milk, Worcestershire sauce, salts and olives until smooth. Shape into a ball or cone; roll in dried beef. Wrap in foil; chill in refrigerator for several hours. Serve with assorted crackers.
Stir quick oats into water and set aside. Cream sugars and butter. Add hot oats. Add unbeaten eggs and vanilla. Mix flour, salt, soda, cocoa and cinnamon. Add alternately with oat mixture. Blend well after each addition. Spray a 9 x 13-inch pan with Pam and pour batter into pan. Bake at 350° for 30 to 35 minutes. Do not overbake.
Beat eggs and oil. Add cake mix and beat well. Dissolve Jell-O in warm water. Add Jell-O and extract to cake mixture and beat well. Line tube pan with wax paper at bottom. Pour well beaten mixture in greaseless pan. Cook 1 to 1 1/4 hours at 325°.
Mix gel and strawberries together. Tear cake in little pieces. Put strawberry mixture on top of cake. Spread Cool Whip on top.
Trim all fat from meat. Semi-freeze meat and slice with the grain making strips 2 inches long and 1/2 inch wide. Place meat in shallow baking dish. Combine all other ingredients and pour over meat: marinate overnight. Preheat oven to 140° to 150°. Lay strips of meat in single layer on oven rack with baking sheet or foil underneath to catch drippings. Leave oven door open a crack and bake 8 to 10 hours, or until meat is chewy. Test by tasting occasionally. Serve as appetizers or snacks. Store in plastic bag or airtight container on pantry shelf.
Cut spareribs in pieces and brown well in a large pan in oven for 30 minutes at 400°, turning once. Combine ingredients and pour over ribs. Cover and bake 2 hours in a 350° oven. Spoon sauce over ribs 2 to 3 times during baking. Uncover the last 1/2 hour.
Heat the chocolate and water in a saucepan until thick. Add 1/2 cup sugar; continue cooking for 2 minutes. Cool to lukewarm. Sift together the cake flour, soda and salt. Cream the shortening. Gradually add 1 1/4 cups sugar; cream until fluffy. Add the eggs, one at a time, beating well after each. Beginning and ending with dry ingredients, add the milk to the creamed mixture. Beat well after each addition. Add cooled chocolate mixture. Bake in a 350° oven until tests done.
Generously grease bottom only of 13 x 9-inch pan. Sprinkle marshmallows evenly over bottom. Combine strawberries and juice with jello. Set aside. Combine all other ingredients. Beat for 3 minutes. Pour batter evenly over marshmallows. Spoon strawberry mixture evenly over batter. Bake at 350° for 45 to 50 minutes.
Grate cheese. Brown and drain sausage. Place croutons in a greased oblong baking dish. Sprinkle cheese and sausage over croutons. Combine remaining ingredients and pour into baking dish. Bake at 350° for 25 minutes or until set. Serves 6 to 8.
Place bread in lightly greased 9 x 13 pan. Add milk and let stand for 10 minutes. Blend mixture well, using your hands. Stir in eggs and next 5 ingredients. Bake at 325° for 40 to 45 minutes. Raisins may also be added to this recipe. Top with custard of your choice.
Cut chicken into thin slices 2 inches long by 1/4 inch wide. Heat the oil until very hot, add chicken and saute very quickly, stirring constantly. Add the broccoli and season with salt and pepper. Combine the rest of the ingredients and pour over the chicken and broccoli. Combine well. Bring to a boil and simmer for 1 minute, stirring constantly. Serve with brown rice. Serves 6.
Brown hamburger; add taco seasoning mix according to directions. Cool. Layer chips (may want to crush into smaller pieces) in a 9 x 13-inch pan (approximately), then meat mixture, salsa, lettuce, tomatoes and last the cheese. You can serve as is or put under broiler to melt cheese.
Heat oil over low heat in heavy pot; gradually add flour and stir constantly until a medium brown roux is formed. Add green pepper, onion, celery and garlic and continue cooking until glazed and tender. Add crawfish tails, green onion tops, parsley, pepper, lemon juice, picante sauce, salt and sugar. Mix well. Add water and bring to boil. Lower heat and simmer for 15 minutes or until crawfish are tender. Add beef broth to make gravy. Serve over boiled rice. Serves 10.
Trim crust on top and sides of bread; don't trim bottom. Cut X's in the bread without cutting into the bottom (XXXXX). Fill the X's with shredded Swiss or Cheddar. Place bread in foil boat. Melt margarine on low heat. Add mustard, onion, poppy seed, lemon juice and garlic. Pour over bread. Bake at 350° for 20 minutes.
Cook noodles. Brown meat and drain. Combine meat with Ragu sauce and cottage cheese. Layer noodles, then sauce, then cheese. End with cheese. Make 2 layers of each. Bake at 375° for 30 to 40 minutes. Serves 4 to 6.
Beat egg whites foamy with cream of tartar. Add sugar and beat until stiff. Add baking powder and beat. Fold in nuts and graham cracker crumbs. Pour into greased 9 or 10-inch pie plate. Bake at 350° for 3 minutes. Cool and top with whipping cream. Grate and shave two Heath bars on top. (Freeze bars and they will shave easier.)
Combine cheeses with bacon and onion in a large bowl. Cover and chill for 1 hour. Shape into a ball. Combine reserved bacon and nuts. Roll ball in bacon/nut mixture. Chill several hours to blend flavors. Serve with crackers.
Spread pineapple on top of cooled cake. Spread whipped topping on top of pineapple. Sprinkle coconut and nuts on top of whipped topping. Freeze overnight. Defrost about 3 hours before serving.
Stir the first 3 ingredients together in saucepan. Blend the milk and egg yolks. Gradually stir into sugar mixture. Cook over medium heat, stirring constantly until thickens and boils. Boil and stir 1 minute. Remove from heat. Blend in butter and vanilla. Immediately pour into baked shell. Press plastic wrap onto filling. Chill at least 2 hours.
Combine first six ingredients, beat 4 minutes at medium speed. Pour batter into greased and floured tube pan. Bake at 350° for 45 minutes.
Heat together the first 4 ingredients. Add cabbage, carrots, celery and salt. Mix and pour into mold. Cool until firm.
Wash, slice and cover squash in water. Cook until tender; drain off water. Mash squash thoroughly and mix in rest of ingredients. Place in unbaked pie shell and bake at 350° until a knife stuck in middle comes out clean or until top is golden brown.
Boil squash and onion in water until tender. Drain. Mash and drain again. Add butter, eggs, milk and seasoning. Blend well. Pour into greased 2 1/2-quart casserole dish. Top with cheese and cracker crumbs. Bake at 375° for 25 minutes.
Sift together flour, sugar, salt, baking powder and cinnamon. Mix in oats and raisins. Combine egg, milk, flavoring and fat; add to first mixture. Stir only until ingredients are moistened. Drop dough by teaspoonfuls onto greased baking sheets. Bake at 375° for about 20 minutes. Makes 3 dozen cookies. These are the old fashion soft cookies. They are better if made with real butter.
Beat cream cheese with powdered sugar. Add vanilla and Cool Whip. Mix well. Add nuts. Pour into graham cracker crust and top with 1 can of blueberry or cherry pie filling. Chill.
Melt butter and add peanut butter; mix until smooth. Add sugar and form into balls. Melt 3/4 block wax and 3 (6 ounce) bags chocolate chips and dip.
Shake chicken in flour and spices. Brown in frypan. Pour in some of the wine. Simmer 15 to 20 minutes. Add more wine. When chicken is tender, add mushrooms and onions (approximately 20 to 25 minutes).
Mix dry ingredients. In a separate bowl, mix other ingredients. Combine the two. Use a heavy Bundt pan. Bake at 375° until done, approximately 1 hour. Use the toothpick.
Bake at 350° for 45 minutes. Let stand 15 minutes before slicing.
Cook vegetables in 1 quart of vinegar for 15 minutes after it reaches boiling point. Mix together dry ingredients. Add gradually other quart of vinegar. Bring to a boil, stirring. Can hot.
Cook figs with water, stirring frequently, until thickened, about 5 minutes. Set aside to cool. Beat butter with both sugars until light and fluffy. Beat in egg and vanilla to blend well. Sift together flour, baking powder and salt. Mix into creamed mixture, then stir in cooled figs. Drop by teaspoon 2 inches apart on lightly greased baking sheet. Bake at 375° for 10 to 12 minutes. Makes 4 dozen.
We would make this usually after the first big snow. The first thing we had to do was make sure Mom didn't have plans for the cream. Boy that could cause trouble if we used all or too much of the cream.
Blend all ingredients in bowl. Spread on English muffins. Cut in 1/4's. Freeze on tray. When frozen, move to Ziploc bag. To serve: Broil until hot and bubbly.
Mix pudding, milk, sour cream and almond extract. Put into pie shell. Spoon cherries on top of pie.
Crush corn flakes into crumbs. Sift together dry ingredients. Measure margarine and sugar into mixing bowl. Beat until light and fluffy. Add eggs and beat well. Stir in milk and vanilla. Add sifted dry ingredients together with nuts, dates and finely cut cherries. Mix until combined. Shape tablespoons of dough into balls. Roll balls in crushed flakes. Place on greased baking sheet. Top each with a cherry quarter. Bake at 375° for about 12 minutes or until lightly browned. Remove immediately from sheet. Yields 6 dozen (2-inch) cookies.
Boil cabbage until tender and cool. Break leaves apart. Combine all cheeses and egg; mix well. Brown meat and add sauce. In baking pan, alternate sauce, cabbage, cheeses and meat to fill pan. Bake at 350° until bubbly, about 30 minutes.
Dissolve yeast in the 1/2 cup water. Add mix and egg; mix well. Turn out on floured board and knead 5 minutes. Pat with hands to 1/2-inch thickness. Cut with biscuit cutter and put on greased cookie sheet. Let raise in warm place until double. Bake at 400° until lightly browned.
Drain juice from pineapple and add to vinegar, brown sugar and spices. Simmer 10 minutes. Add pineapple and simmer 15 more minutes. Chill and serve.
Combine ground beef, salt, pepper and poultry seasoning, bread crumbs, milk, parsley and egg; mix lightly. Shape into twenty-four 1 1/2-inch balls. Brown in pan or oven. Add condensed beef broth, mushrooms and chopped onion. Blend sour cream mixture. Stir into meatballs. Bring to a boil and cool five minutes. Serve with potatoes or noodles.
Combine sugar, butter and milk in a buttered glass mixing bowl. Cover with plastic wrap. Microwave on Roast for 10 minutes. Stir and continue on Roast for 5 or 6 minutes or until mixture forms a soft ball in cold water. Stir in chocolate chips until melted. Fold in Marshmallow Creme, nuts and vanilla. Pour into a buttered 13 x 9-inch pan. Chill and cut into pieces. Makes about 72 squares.
Soften yeast in 1/2 cup warm water. Stir in flour, 2 cups water and sugar. Beat until smooth. Cover and let stand at room temperature until bubbly. This may take more than one day, so stir 2 or 3 times daily, then refrigerate. This needs to be renewed every 4 to 10 days.
Combine the ingredients in a stone crock or glass pottery bowl. Beat well. Cover with cheesecloth and follow directions.
Line a 9 x 13 x 2-inch pan with half of the wafer crumbs. In a bowl, cream the butter and sugar well. Add beaten egg yolks slowly. Mix well. Spread butter, sugar and egg mixture over crumbs. (Be sure to seal well so pineapple juice will not drain through to crumbs.) Drain pineapple well and spread over butter mixture. Whip the cream and spread over the pineapple. Sprinkle chopped pecans over the cream. Spread remaining half of the wafer crumbs on top. Let stand in icebox 24 hours or at least overnight. Cut into squares and top with whipped cream and cherry, if desired.
In a large heavy skillet, heat drippings or oil. Saute onions until limp. Add beef and cook until browned. Add cabbage and 3/4 cup water. Cover and simmer over medium heat until cabbage is wilted. Sprinkle with onion soup mix and stir, mixing thoroughly. Add mushroom soup. Rinse can with remaining water and add to skillet. Stir in sour cream. Cover and simmer over low heat until cabbage is tender (30 to 45 minutes). Serve plain or with mashed potatoes, rice or noodles.
Mash bananas, adding lemon juice. Dissolve sugar in water. Add bananas and juices to sugar water. Freeze. Two hours before serving, remove from freezer. To 2 quarts of frozen mixture, add 16 ounces ginger ale. Stir until punch is slushy. Serves 12.
Salt and pepper chicken. Stuff hollow of breast with dried beef. Roll 1 slice of bacon around to hold together. Mix sour cream and soup together. Pour mixture over chicken. Bake at 250° for 3 hours or 350° for 2 hours covered.
Sift together first four ingredients. Add butter and blend with 2 knives or pastry blender. Save some candied fruit for decoration. Measure and mix coconut, raisins and candied fruit. Add to flour mixture. Mix well. Beat egg whites stiff but not dry.
Combine eggs, sugar, flour and salt in blender container. Blend well. Heat milk to lukewarm in a large saucepan. Gradually add about 1 cup of warm milk to egg mixture, blending constantly. Stir egg mixture into remaining warm milk. Cook over low heat for 5 minutes, stirring constantly, until slightly thickened. Remove from heat and stir in sweetened condensed milk and vanilla. Pour custard into freezer can of 1-gallon hand-turned or electric freezer. Stir in half and half. Freeze ice cream according to manufacturer's directions. Yields 1 gallon.
Cut round steak into pieces. Cut onion into cubes. Combine flour, salt, pepper and paprika. Dredge steak in flour mixture. Add Worcestershire sauce to dissolved bouillon cube in 1 cup water. Layer round steak, alternating with onion and mushrooms in a crock-pot. Pour liquid over steak, onion and mushrooms. Cook on low for 8 hours.
Cut fish in serving size pieces, if necessary. On plate, combine oregano, chili powder, cayenne, flour, cornmeal and salt. On another plate, mix melted butter and lemon juice. Dip fish into butter mixture first, then press in cornmeal mix. Place in lightly buttered dish. Pour any remaining butter over fillets. Bake at 450° for 10 to 12 minutes, until fish flakes when touched.
Mix altogether and beat for about 2 minutes. Bake at 350° for 40 to 45 minutes.
Boil sugar, syrup and water until soft ball; then add peanuts and stir until they turn yellow (about 15 minutes). Remove from heat and stir in salt, soda and butter; then pour out immediately.
Bring water, chicken, carrots, celery, onion, bouillon cubes and salt to boil in large saucepot. Reduce heat to low; cover and simmer 15 minutes or until chicken is tender. Remove chicken; cool slightly. Cut chicken into bite size pieces and return to pot. Add peas and corn; bring to a boil. Add noodles and reduce heat to low. Simmer, uncovered, 8 minutes or until noodles are tender. Makes 4 servings.
Chop fine the bell peppers, onions, green onions, parsley and garlic. Fry in margarine until transparent. Add cleaned shrimp. Cook for 5 minutes. Add pulp from cooked meliton (about 8 cups). Continue to cook. Add Progresso bread crumbs. Pour in baking dish and bake at 400° until done. Boil melitons before peeling, until a fork can pierce.
Heat together mushroom soup and milk. Drain noodles and put in well-greased casserole. Mix chicken, 1/2 of almonds, 1/2 of green onions, 1/2 of olives, salt, pepper and curry powder into soup and pour over noodles, mixing well. Put rest of onions, olives and almonds on top. Bake 40 minutes in 350° oven.
Make Jell-O according to directions. Put in refrigerator for 1 1/2 hours. Add drained cherries and mix together. Serve with whipped cream.
Cut and remove the seeds from the chillies. Line baking dish with chillies; sprinkle cheese on top. Pour beaten eggs and salt over cheese. Bake 25 minutes or until set. Let cool for 30 minutes; cut into small squares. This is good served warm or cold and freezes well.
Open cream cheese to soften 45 minutes before starting salad. Drain fruit. In saucepan, melt marshmallows in 4 tablespoons water, stirring constantly, over low heat. Next, add small pieces of cream cheese to marshmallows, stirring constantly over low heat with hand beater; beat until smooth. Add fruit; blend and add pinch of salt.
Brown mushrooms; set aside. Use a shallow 10-inch casserole dish; line with spinach which has been seasoned with salt and pepper, onion and melted butter. Sprinkle with 1/2 cup grated cheese. Arrange the mushrooms over the spinach. Season with garlic salt. Cover with remaining cheese. Bake for 20 minutes, until cheese is melted and browned.
Start meat slowly in heavy pot. If meat is very lean add 1/4 cup olive oil, stirring occasionally until meat loses red color. Add bay leaves and water (more water can be added anywhere along the line). Cook on simmer for an hour, covered.
Cut chicken into small pieces. Wrap with bacon. Cut up beef. Put in bottom of casserole. Lay wrapped chicken on top of beef. Mix remaining together. Spread over chicken. Bake in slow oven (300°) for two hours. Serve over rice or noodles.
Cook and drain spinach. Add other ingredients. Bake in a greased casserole at 325° for 30 minutes, covered, then 15 more minutes uncovered.
Blend cheese and butter. Sift flour, salt and paprika. Mix flour and cheese mixture until well combined. Wrap small amount around each well drained olive. Roll in hand. Freeze on baking sheet until firm. May be baked immediately without freezing. These do not have to be thawed, if frozen, before baking. Bake at 400° for 10 to 15 minutes.
Mix dry ingredients. Beat margarine, sugar, egg and mashed bananas; beat well. Add dry ingredients alternately in 4 additions with buttermilk. Fold in walnuts. Bake in greased 9 x 5 x 3-inch loaf pan for 1 hour. Turn onto wire rack and turn right side up to cool.
Mix together mayonnaise, sugar and water, first, stirring well. Add flour, cocoa, baking soda and salt. Bake in greased and floured 9 x 13 x 2-inch loaf pan at 375° for 30 to 35 minutes, or 2 (8-inch) cake pans.
Heat oil in frying pan over medium-low heat. Add garlic and cook 2 minutes. Add red pepper and cook a few minutes more. Pour over cooked pasta. Add basil for color.
Butter 9 x 13-inch pan. Line a layer of crackers (do not crumble). Mix pudding and milk and beat well. Add Cool Whip and mix. Pour 1/2 mixture over crackers. Add another layer of crackers. Pour other half of mixture over crackers. Another layer of crackers.
Wash potatoes, leave on skins. Cover with water. Add salt. Cook 30 minutes or until done. Let potatoes cool. Peel and cut into cubes. Add onions, egg, celery, pepper and mayo.	(If too dry, add little milk.) Garnish with sliced egg. (Better when made 2 days ahead.)