HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350°. Combine all ingredients together, except for ham and cheese. After mixing, shape into a rectangle and place ham down and then Swiss cheese. Roll loaf and bake for 1 1/2 hours. (Add more bread crumbs, if necessary.)
Mix together in saucepan the gelatine, sugar and salt. Add water and stir over medium heat until gelatine and sugar are completely dissolved. Remove from heat and add lemon juice. Chill to consistency of unbeaten egg white. Fold in apples, celery and nuts. Chill until firm in mold or 9 x 13-inch Pyrex baking dish. Cut into squares and serve on lettuce. Makes 6 servings.
In small saucepan, over low heat, combine orange juice, lemon juice, sugar and orange peel. Cook until sugar dissolves. Pour into large bowl. Cool to room temperature. In medium bowl, with mixer at high speed, beat egg white until stiff peaks form. Gently fold into orange juice. Pour mixture into a shallow, metal pan. Freeze 2 hours or until partially frozen.
Boil sugar, water and corn syrup until it threads. Add butter and peanuts; cook slowly to 300°, stirring occasionally. Add soda and vanilla. (It will foam up.) Turn out onto two buttered baking sheets; pull out thin as it cools. When cold, break into pieces with knife handle. Makes about 3 pounds.
Heat oil in wide frying pan over high heat. Add garlic and zucchini; cook and stir until zucchini is tender-crisp (3 to 4 minutes). Reduce heat to low. While zucchini is cooking, cook linguine in 3 quarts of boiling water until tender to bite. Drain well and set aside.
Mix brownies as directed and bake 25 minutes. Mix cream cheese until fluffy, add remaining ingredients, except pie filling, to cream cheese and pour over brownies. Bake 25 more minutes or until set. Cool, pour pie filling on top and chill.
Combine all ingredients, blending well. Store in airtight container in refrigerator. Yields about 1 cup of butter.
Mix all ingredients together except spareribs. When thoroughly mixed, place spareribs into sauce. Soak in mixture for 1 hour, turning frequently. Remove ribs to rack in roasting pan. Place small amount of water in pan. Roast in oven at 325° to 350° for 1 to 1 1/2 hours, turning from time to time. Serves 4.
Combine pudding mix and 1 1/3 cups milk in large saucepan. Cook over medium heat until thick and comes to full boil, stirring constantly with wire whisk. Remove from heat. Stir in pumpkin and spices, using wire whisk. Cook and stir on medium heat until mixture returns to boil. Remove from heat. Let cool 20 minutes or until almost cool. Mix cream cheese, milk and sugar in bowl until smooth. Gently stir in Cool Whip. Spread on bottom of crust. Spread cooled pudding mixture over cheese mixture. Refrigerate at least 4 hours.
Crush wafers; mix all together except coconut. Roll into marble size balls, then roll into coconut or just powdered sugar. Can freeze. Let thaw 5 minutes and serve. Good for parties.
Cut chicken into 1 1/2-inch pieces. Combine cracker crumbs, cheese, salt and Italian seasoning, mixing well. Dip chicken in melted butter and coat with crumb mixture. Place on baking sheet sprayed with Pam. Bake at 400° for 20 minutes or until golden brown.
Place chicken pieces in a very large pan, side by side. Mix soups together and pour over chicken. May be a little lumpy. Bake 3 hours at 250°. Serve the gravy over rice.
Drain beans which have been picked, washed and soaked overnight. Refresh with cold water. Drain again.
Put on stove. Boil for 15 or 20 minutes after they start boiling. Put in jars.
Mix first 3 ingredients and press into a 9 x 13-inch pan. Bake at 350° for 10 minutes. Cool. Mix remaining ingredients and spread out on baked crust. Mix pudding with milk. When set, spread on top of cream cheese mixture. Serve topped with whipped topping and a sprinkle of coconut.
Brown hamburger and add onion together. Drain grease. Add all other ingredients. Cook until soup is ready. Serve in bowls garnished with:
Preheat oven. Butter 1 1/2-quart casserole. Saute mushrooms in 2 tablespoons butter. Melt remaining butter.
Mix all together. Spray baking dish or pan. Bake at 300° to 325° for 1 hour or until done.
Heat oven to 375°. Spray cookie sheets with nonstick spray. Combine all dry ingredients in a bowl. Make a well in the center and pour in wet ingredients; mix thoroughly. Stir in nuts. Drop by rounded teaspoonfuls 2 inches apart on cookie sheet. Bake about 10 minutes until soft. Makes 3 dozen cookies.
Cook the potatoes in boiling water until tender but not mushy. Drain the cooked potatoes, saving 1 1/2 cups of the liquid. Fry the salt pork in a skillet until browned. Remove the pork from the skillet and set aside. Add the onions, carrots, and celery to the skillet and saute in the drippings until the vegetables are soft but not browned. In a large Dutch oven combine the potatoes, reserved potato water, salt pork, the sauteed vegetables, and the corn. Bring this mixture to a boil and then immediately reduce the heat. Simmer for about 5 minutes. Taste and add salt and black pepper as needed. Add the zucchini and continue cooking over low heat until zucchini is tender. Add the cream slowly. Cook just until the cream is heated.
Stir-fry meat in hot oil in large skillet until browned. Add broccoli mixture; stir-fry until crisp-tender. Mix broth, soy sauce, cornstarch, sugar, garlic powder and ginger; add to skillet. Bring to boil; boil 1 minute. Meanwhile, prepare rice as directed on package. Serve stir-fry over rice. Serves 4.
Mix together the apples in the lemon juice, chicken, celery, salad dressing, grapes, salt and pepper. Put in 1/2-quart pan. Mix cream cheese, 1/4 of Miracle Whip and put cheese mixture on top of the other mixture. Freeze and slice.
Cut tofu into 1/2 inch cubes and chicken into thin strips. Mix 1 tablespoons each cornstarch and soy sauce, sherry and garlic; stir in chicken. Let stand 10 minutes. Blend broth, vinegar, remaining cornstarch and soy sauce. Heat 1 tablespoon oil in hot wok or skillet over high heat. Add chicken and stir-fry 2 minutes; remove. Heat remaining oil in same wok. Add next 4 ingredients and whites of green onions; stir-fry 2 minutes. Add green onion tops; stir-fry 1 minute. Add chicken and broth mixture. Cook and stir until sauce thickens. Fold in tofu; heat through.
Blend 1/2 cup of sugar, flour and salt in top of a double boiler. Stir in scalded milk; cover and cook until mixture thickens (do not let water boil in bottom of pot). Stir in well beaten egg yolks and cook until mixture is quite thick. Add vanilla. Line a 1 1/2-quart baking dish with vanilla wafers. Add cooked custard and banana slices in layers.
Cream butter and sugar well. Add eggs and beat each thoroughly. Add the drained pineapple, then fold in bread cubes. Bake in 1 1/2-quart (greased) casserole for 1 hour at 350°. Can be served with lemon sauce as dessert. Excellent with ham.
Mix together cake mix, butter and egg; pat in pan. Mix together sugar, eggs and cream cheese. Mix will be thin. Bake at 350° for 50 minutes. Mix will fall in middle.
Chop green pepper, carrots and onion very fine. Cook in a skillet with oil. Add beaten eggs, vegetables and meat (chopped small). When cooked a little, mix in rice and seasonings. Just before serving, add soy sauce.
Sift together sifted flour, salt, baking powder and 1 tablespoon sugar. Add shortening and milk. Mix and roll out thin on a floured board. Peel apples and cut up fine on pastry. Sprinkle with 1 tablespoon sugar, cinnamon, nutmeg and butter (cut up fine). Roll up like a jelly roll and slice 2 inches thick. Place in a greased baking pan, cut side up. Place sauce around dumplings.
Mix all the ingredients by hand. Bake at 375° for 30 minutes. Let cool before cutting.
Add lemon gelatin to 1 cup boiling water. Mix; let cool. Mix mayonnaise and milk well. Add to gelatin and vinegar mix. Place in refrigerator until it begins to gel. Add vegetable mix. Place in mold and return to refrigerator. When salad is hard, turn over and serve.
Simmer chicken and salt for 1 hour. Bone chicken and chop meat coarsely. Cook broccoli; drain well. Arrange in greased 9 x 13 x 2-inch casserole. Combine next seven ingredients; spoon half of sauce over broccoli. Arrange chicken over sauce. Top with remaining sauce. Cover and refrigerate overnight. Let stand at room temperature for 30 minutes before baking. Bake at 350° for 25 minutes. Sprinkle with cheese and paprika. Bake for 5 more minutes. Serves 8.
In a small bowl, mix honey, mustard, onion, curry powder and garlic. Arrange chicken in a baking pan and brush with honey sauce, then sprinkle with pepper. Bake at 350° for 30 minutes. Remove from oven and turn chicken. Brush with remaining sauce. Return to oven and continue baking for about 30 minutes more.
Drop by teaspoonfuls on a cookie sheet or into mini-muffin tins that have been well sprayed with Pam. Bake for 25 minutes in a 250° oven.
Mix all ingredients in a large bowl. Pour into a well-greased, large casserole dish. Sprinkle top with extra cheese. Bake at 350° for 1 hour.
Soak dried mushrooms in warm water until softened. Discard stems and slice thin. Squeeze excess water. Heat oil in wok or frying pan. Saute ginger and garlic until golden; discard. Stir-fry mushrooms and broccoli until crisp-tender. Mix sake, shoyu sauce, cornstarch and broth and add to broccoli. Add salt; stir. Stir in crab. Heat and serve.
Dice vegetables. Brown meat and onions in a Dutch oven. Add peppers and Koosa and stir. Add tomato paste, spices to taste, and enough water to cover. Let mixture come to a boil, then simmer and cover until vegetables are tender (approximately 45 minutes). Serve over rice if preferred.
Cook carrots, celery, onion and potatoes in 5 cups water until tender, about 20 minutes. Add ham, butter, salt and pepper. Blend flour into milk smoothly; stir into soup. Heat, stirring constantly, until mixture boils. Turn heat to low and allow to simmer, partially covered, 10 to 20 minutes to develop flavor. Serve with hot garlic bread and a tossed salad.
Cream peanut butter, butter and sugar. Beat in eggs. Combine flour, baking powder and cinnamon. Add gradually until well blended. Chill dough at least 30 minutes for easier handling.
Place broccoli in a 2 pt. shallow baking dish. Place fish on top. Blend soup and milk and pour over the fish. Put cheese over soup mixture. Mix butter, seasoning, and crumble bagels together and place on top. Bake at 450 for 30 minutes or until fish flakes easily with a fork.
Mix cream cheese, sugar and peanut butter. Fold in Cool Whip. Place in graham cracker crust. Chill. Pie freezes well.
Mix instant pudding, buttermilk, mandarin oranges and pineapple. Fold in Cool Whip and crushed cookies. Chill and serve.
Heat deep fat to 375°. Blend egg and milk. Stir in dry ingredients. Dip frankfurters in batter. Fry until brown, 2 to 3 minutes on each side. Serve on cocktail toothpicks. To reheat, place in 400° oven about 5 minutes.
Cook sausage in large skillet and drain. Remove half and set aside. Add Ragu to skillet; bring to a boil. Lower heat and simmer for 15 minutes. In a mixing bowl, mix Ricotta, 2 cups Mozzarella cheese, egg, remaining sausage and parsley.
Preheat oven to 350° (325° for glass dish). In 13 x 9-inch baking pan, melt butter in oven. Sprinkle crumbs over butter; pour Eagle Brand evenly over crumbs. Top with remaining ingredients; press down firmly. Bake 25 to 30 minutes until lightly browned. Cool. Chill thoroughly, if desired. Cut into bars. Store, loosely covered, at room temperature.
Cream sugar and margarine very well. Add melted chocolate. Add one egg at a time and beat well after each. Add vanilla and beat. Caution: Be sure to beat until all grainy consistency is gone. Pour into baked pastry shell; cool in refrigerator 2 to 3 hours or longer. Top with Cool Whip.
Refrigerate. This will not be a firm congealed salad, but similar to whole cranberry sauce.
Cook Rice-A-Roni per instructions. Blend tomatoes; add to rice. Brown beef; add to rice. Simmer slowly for 45 minutes.
Heat oven to 350° (325° for a glass dish). Slice peaches. Add 3/4 cup sugar and set aside for 1 hour or so. Sift together the flour, salt, baking powder and 1/2 cup sugar. Stir in milk and almond extract. Melt butter in deep baking dish. Pour batter into dish. Do not stir. Pour peaches over batter; do not stir. Bake for 50 to 55 minutes. Serve warm with cream (whipped), plain ice cream or just plain. Serves 6 polite or 4 hungry ones.
Prepare yellow cake mix as directed on package, substituting pineapple juice for the water. Melt butter in microwaveproof cake or pie dish, about 30 to 45 seconds. Mix brown sugar with butter. Arrange pineapple and cherries on top of butter and brown sugar mixture. Pour cake batter over top of brown sugar, pineapple and cherries in dish. Cover with a paper towel or waxed paper. Micro-bake 9 to 11 minutes on Medium-high, rotating once.
Mix first three ingredients together well. Add lard or shortening and mix well. Add about 1/2 cup warm water, little by little (or more, just to mix). Make the dough so it can be rolled--not too soft. Roll in hands into small balls. Place in bowl to set for a while. Cover with cloth or Saran Wrap. After setting, roll into tortillas and cook on both sides.
Cut cake in fingers, 1-inch thick. Butter them on one side. Place the fingers, buttered side down, in bottom of a large bowl which can be used to serve the dessert in. Spread top with jam and over this pour the sherry. Sprinkle with walnuts. Let stand.
Combine sugar, salt, syrup and water; bring to a boil, stirring constantly, until sugar is dissolved. Boil to 262° on candy thermometer. Remove from heat; pour slowly over egg whites, beating with electric mixer. Continue beating for 5 minutes. Mixture will be very stiff. Add butter, vanilla and nuts. Beat by hand until firm. Drop by teaspoons onto waxed paper. Let stand until firm. Store in airtight container.
Combine melted margarine and cracker crumbs, set aside. Cook celery in small amount of water until crisp-tender. Saute onion in small amount of margarine until tender. Combine soups, water chestnuts, pimiento and cheese. Mix well. Stir in celery, onion and chicken. Pour into lightly greased baking dish. Top with cracker crumbs, then almonds. Bake at 350° until brown and bubbly.
Cut up broccoli in bite-size pieces. Cook pan crispy; then crumble into tiny pieces. Add onion, bacon, cheese and broccoli in large bowl. Set aside. In another bowl, mix mayonnaise, vinegar and sugar. Pour dressing over top of broccoli mixture. Stir and enjoy.
Preheat oven to 350°. Brown beef in skillet and drain. Add onions to beef and brown. Salt and pepper to taste. Layer in bottom of casserole. Cover meat and onions. Next, add mashed potatoes, then Cheddar cheese. Place in oven and bake at 350° until cheese is melted.
Melt butter in saucepan. Pour butter into mixer bowl. Discard sediment. Chill until firm. Beat until light and creamy. Add 1/2 cup confectioners sugar, orange juice and egg yolk; beat well. Beat in 3 cups cake flour. Stir in remaining 1 cup cake flour. Stir in almonds. Stir in enough all-purpose flour to form soft dough that is not sticky. Shape into small crescents; place on ungreased cookie sheet. Bake at 325° for 15 to 20 minutes or until light brown. Remove to wire rack; sprinkle with additional confectioners sugar while warm.
Combine vegetables, beans and bacon in large bowl. Combine picante sauce, dressing and cumin in small bowl; mix well. Pour picante sauce mixture over vegetables; toss lightly to coat with dressing. Garnish with eggs, if desired, and serve with additional picante sauce.
Wash raisins and drain. Mix and sift the flour, baking powder, baking soda and salt. Combine sugar, molasses, beaten egg, and milk with melted shortening and mix well. Add flour and oatmeal gradually. Add raisins. Drop from a teaspoon on greased cookie sheet. Bake in a moderate oven (375°) for 12 to 15 minutes. Yields about 3 doz. cookies.
*I use Market Day chicken steaks and broccoli florets!! Takes only 15 minutes to prepare!!
Mix tomatoes, vinegar, sugar, salt, onion and hot peppers. Cook 2 hours on medium or medium-high heat. Cook until you get it to the desired consistency.
Blend the cream cheese and strawberries. Stir in fruit and marshmallows. Add small amount cherry juice. Pour into 2 (1-quart) containers and freeze overnight. To serve, let stand at room temperature for a few minutes. Turn out and slice. Serve on lettuce leaves. You may use lite fruits and low-fat mayonnaise for less fat and calories.
Combine 2 sticks oleo, 4 tablespoons cocoa and 1 cup water in saucepan. Bring to a boil, stirring constantly; remove from heat. Add soda, salt, flour and sugar; mix well. Blend in beaten eggs. Fold in sour cream. Pour into greased 18 x 12-inch jelly roll pan. Bake at 350° for 20 to 25 minutes.
Preheat oven to 325 degrees. In large bowl, beat eggs until foamy. Add flour, sugar and brown sugar. Beat until well blended. Blend in melted butter. Stir in chocolate chips and nuts. Pour into unbaked pie shell. Bake at 325 degrees for one hour. Remove from oven. Serve warm with whipped cream or ice cream. Makes one nine inch pie.
Beat cheese with a fork until smooth. Stir pineapple, 1 cup pecans, bell pepper, onion and salt to taste into cheese. Shape into a ball and roll in remaining pecans. Cover with wax paper and chill.
Grate apple and wash cranberries. Combine with carrots, sugar, salt and cider. Place in buttered casserole and dot with butter. Cover and bake in preheated oven at 350° for 40 minutes, stirring once.
Combine sour cream, salsa and salad dressing. Mix well in a bowl. Cover and chill at least 1 hour. Serve with tortilla chips and raw veggies.
Cut in and blend together flour, baking powder, salt, shortening and sugar. Add gradually cold milk. Use just enough to moisten.
Combine all ingredients; spoon into small muffin tin. Bake at 400° until slightly brown.
Make syrup of sugar and water. Boil for 3 minutes; cool. Mix juice and bananas in blender. Mix all together and freeze in quart container. Add 2 quarts 7-Up to mix about 1 hour before serving. Serves 35.
Mix first 5 ingredients with mixer. Mix flour and baking powder and add slowly to mixture. Dough will be stiff. Cover and refrigerate overnight.
Combine all ingredients and pat into a 9 x 13-inch pan. Bake for 20 minutes at 350°.
Dissolve the yeast in the warm water. Combine egg and sugar, then add milk, margarine and yeast. Mix well. Add flour, then mix. Cover in refrigerator. After mixture rises, drop in muffin pan and bake at 350° until golden brown.
Combine butter, sugar, egg and dates (chopped) in saucepan. Cook slowly, about 10 minutes, stirring constantly. Remove from heat and cool. Add Rice Krispies and nuts. Form in balls or logs. Roll in coconut.
Pour peaches with juice into a 9 x 13-inch pan. Sprinkle instant tapioca over peaches. Make sure butter is soft and mix it with the cake mix. It will be crumbly. Spread the mixture over peaches. Bake at 350° for 1/2 hour.
Saute onion in margarine. Add soup, sour cream and cheese. Add potatoes. Bake at 350° for 1 hour.
Put all above ingredients into a blender and mix well. Pour into a greased and floured 10-inch pie pan. Bake 1 hour at 350° or until a knife inserted comes out clean. This pie comes out with a pie crust, coconut filling and also a topping.
Saute the broccoli, cauliflower and garlic in oil for 3 minutes. Cut tomatoes. Add with juice, salt, basil, pepper and bay leaves. Heat to boiling. Reduce heat and cook, uncovered, stirring occasionally, 20 minutes. Add sherry. Continue cooking 3 minutes more. Remove bay leaves. Cook linguine according to label directions; drain. Toss hot pasta with vegetable mixture, cheese and cilantro. Serves 8.
Cook broccoli. Saute onion and celery in margarine. Combine soup and cheese and add to onion and celery mixture. Mix well. Pour sauce, broccoli and rice into buttered casserole dish and mix thoroughly. Bake at 350° until bubbly and light brown. (Mama always says to eat your veggies!)
Mix until smooth. Spread on orange cookies and decorate with raisins, gumdrops, chocolate pieces, etc.
Cream sugar and shortening, then add egg yolks. Add flour, soda and baking powder alternately with buttermilk. Fold in egg whites (beaten) and vanilla. Bake in a loaf pan at 350° for 30 minutes or until done by testing.
Cut broccoli into 2 x 1/2-inch pieces. Wash and drain. In Dutch oven or large skillet over high heat in very hot salad oil, cook broccoli, stirring quickly and frequently (stir-frying) until well coated. Add 1/4 cup water, salt and sugar. Reduce heat to medium-high; cover and cook 2 minutes. Uncover and stir-fry 5 to 6 minutes more until tender-crisp. Makes 4 to 6 servings.
Cream shortening and sugar together; add egg and continue to beat well. Add milk and vanilla. Sift together dry ingredients. Save 1/4 cup of dry ingredients; add the rest to the wet mixture. Coat the blueberries with remaining dry ingredients. Fold blueberries into batter. This batter is very thick. Pour into greased and floured 9 x 9-inch pan. Sprinkle top with cinnamon-sugar. Bake at 375° for 25 to 35 minutes.
Cut chicken into slightly larger than bite size pieces. Marinate the meat with soy and sherry for 30 minutes and dust with cornstarch. Cover the meat thoroughly. Fry the meat for 5 minutes or more until it is done. Cut the green peppers in about 8 pieces. Each piece should not be bigger than 1 piece of meat. Heat 1 tablespoon of salad oil in a frying pan and fry the ginger and green peppers for 30 seconds. Put the chicken together with the prepared sauce back in the pan. Stir constantly for about 1 to 2 minutes until the chicken soaked in the sauce well.
Brown meat and onions in butter. Stir in soup, sour cream and water. Simmer 45 minutes or until done.
Beat eggs well. Add butter, oil, sugar and cake mix. Beat until fluffy. Add sour cream, vanilla, nuts and coconut. Pour half of batter into greased and floured 9 x 13-inch pan. Sprinkle with cinnamon and sugar. Add rest of batter. Bake at 350° for 1 hour. Serves 15.
Wash poke greens thoroughly. Place in pan, add water and bring to a boil. Add soda. Then drain off soda water. Add fresh hot water. Bring back to boiling, lower flame and cook slowly for 20 minutes. Drain and place in skillet with drained spinach and oil. Continue to cook and dip out excess water for a few minutes. Stir eggs and add to greens and cook until eggs are cooked.
Spread	cream cheese on plate. Pour chili sauce over top. Chop olives, pepper and onion and add on top. Makes a great party dip.
In a shallow bowl, combine the bread crumbs, paprika, salt and pepper. Brush potatoes with butter. Roll in crumb mixture until coated. Place in a greased 13 x 9 x 2-inch baking dish or pan. Cover and bake at 350° for 1 hour or until tender. Makes 6 servings.
In a small mixing bowl, beat the cream cheese, melted chocolate, sweetener and vanilla until smooth. Stir in nuts. Pour into an 8-inch square pan lined with greased foil. Have the foil extend over edge of pan for easy removal. Cover and chill overnight. Cut into 16 squares.
Beat eggs slightly, add next 5 ingredients. Stir in pecans and coconut. Bake at 350° for 55 minutes.
Cook noodles and drain. Combine mushroom soup and cheese. Combine all other ingredients with noodles. Mix everything together in a 2-quart casserole dish. Bake, uncovered, at 425° for about 30 minutes or until bubbly.
Beat together cream cheese, sugar and vanilla until smooth. Fold in whipped cream. Pour into pastry shell. Spoon pie filling carefully over cheese layer. Chill until set.
Mix cream cheese, 10x sugar and margarine thoroughly. Add milk, pudding mix (dry) and Cool Whip. Mix thoroughly. Make alternating layers of crushed cookies and mixture starting with a layer of cookies. Make layers as wide as you want.
Cok noodles, using package directions; drain. Combine noodles, tuna, mayonnaise, celery, onion, pepper, pimiento and salt. Blend soup and milk; heat through. Add cheese. Heat and stir until cheese melts. Add to noodle mixture. Turn into a 2-quart casserole. If desired, top with 1/2 cup toasted, slivered almonds. Bake, uncovered, at 425° for 20 minutes. Makes 6 servings.