HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook macaroni as directed on package. Drain and cool. Add celery, green pepper and carrots. Mix remaining ingredients. Spoon over macaroni and toss to mix thoroughly. Chill. Serves 6 to 8.
Preheat oven to 325°. In mixer bowl beat egg whites until stiff but not dry; set aside. In bowl combine sugar, flour and salt. In small bowl, beat egg yolks; stir in milk and ReaLemon. Add to flour mixture; mix well. Fold in egg whites, pour into 1-quart baking dish. Place in larger pan; fill with 1 inch hot water. Bake 50 to 55 minutes or until brown on top. Cool before serving.
Sift together flour, soda and cream of tartar. Set aside. Cream together oil, Crisco stick and sugars. Mix in vanilla and eggs. Add sifted ingredients. Form into walnut sized balls. Place on ungreased cookie sheet. Press with glass with bottom dipped in sugar. Bake 10 to 15 minutes in 325° oven. Makes about 8 dozen.
Pour both cans into a casserole dish. Put barbecue sauce and mustard in the beans. Chop onion in small pieces and sliced bacon on top. Cook about 1 to 2 hours at 350°.
Combine soup and milk. Cut chicken into cubes. Cook 4 to 5 minutes in microwave. Combine chicken, broccoli, 1/2 cheese and 1/2 can onions. Add 1/2 soup mixture.
Put ingredients in blender. Clean romaine; place paper towel in between pieces to absorb moisture. Add croutons. Will keep in refrigerator for 3 weeks.
Mix dates, whole cherries and pineapple slices in large bowl. Combine flour, baking powder and salt and sift over fruits. Toss to coat.
Blend dry soup into sour cream and let stand 2 hours. Place chicken in roasting pan, pour sherry and water over it. Sprinkle with seasonings and parsley, cover roaster tightly. Bake at 300° for 1 1/2 hours, or until meat falls off the bones. Remove from pan to cool. Strain juices from pan into a saucepan and simmer until reduced to 1 1/2 cups. Blend in mushroom soup until smooth and heat a few minutes. Slowly combine with canned soup and sour cream mixture. The cream will not curdle if you blend slowly, pouring hot liquid into cream mixture a little at a time. Cook rice according to directions. Skin and bone cooled chicken, cut into bite-size pieces. Combine with rice and turn into buttered casserole. Pour sauce over and toss lightly. Heat, uncovered, before serving, at 250° for 30 minutes. Freezes beautifully. Yields 12 servings.
Combine margarine and rice in large baking dish. Stir in soups. Place chicken pieces on top. Cover with foil. Bake at 300° for 2 hours.
Brown meat and drain. Add onions; cook until tender. Blend flour and seasonings. Gradually add milk; cook, stirring constantly, until thickened. Add cream cheese is melted (low heat). Serve over hot noodles. Garnish with parsley, if desired. Makes 2 servings.
Cream butter and sugar together. Beat in eggs, vanilla and water. In a separate bowl mix together all dry ingredients and stir until spices and soda have been thoroughly blended with flour and oatmeal. Add dry ingredients to butter/sugar and mix thoroughly. Chill dough 2 hours. Drop by tablespoonfuls on ungreased cookie sheets. Bake at 350° for about 12 minutes.
Cook cake according to directions on box. Cook in sheet cake pan or rectangular pan, go by directions on box for this also. You can leave cake in pan but it is best to put it out of pan. (I have a sheet cake Tupperware container and I put it out on that.) Poke holes, rather large, all over cake. Pour can of Eagle Brand milk over cake, gradually, using knife to spread over. Let soak in, then pour the well mixed can of cream of coconut and use the same procedure. Let set overnight or as long as you want to. Put in refrigerator. When ready to serve, ice with whipped topping and add grated coconut on top. I have kept in refrigerator several days.
Grease a 10-inch deep pie or quiche plate. If vegetables are frozen, do not cook. If vegetables are fresh, cook 5 minutes. Mix all vegetables, cheese, salt and pepper. Beat eggs, milk and Bisquick. Pour over vegetables. Bake at 400° for 35 to 40 minutes.
In covered roasting pan, place meat. Add onions, chopped. Bake for 1 hour. Mix rest of ingredients. Tie pickling spice into a square cheesecloth material. Tie and make a small ball. Pour all over meat, add water (cover). Bake 4 hours until cooked meat falls apart in 350° oven (if dry, add more water). Thicken with flour and water mixed into a paste. Remove small pickling bag. Shred meat. Serve on hamburger buns with sweet relish.
Preheat oven to 350°. Spray 13 x 9-inch baking dish with nonstick cooking spray. In medium bowl mix well cottage cheese, Ricotta cheese, and 1/2 cup Parmesan cheese until combined. In prepare pan spread 1/4 spaghetti sauce. Place layer of 1/3 noodles, spread with 1/2 cheese mixture, 1/3 Mozzarella cheese and 1/4 spaghetti sauce. Repeat. Top with remaining noodles, spaghetti sauce, Parmesan cheese and Mozzarella cheese. Bake 1 hour. Let stand 15 minutes before serving.
Put all ingredients in a small jar with a tight lid. Shake until well mixed. Makes about 1/3 cup of salad dressing.
Preheat oven to 375°. Grease and flour bottom only of a 9 x 5-inch or 8 x 4-inch loaf pan.
Put oil in pan to cover bottom. Add rice. Saute carefully until browned. Add remaining ingredients. Stir. Boil with lid on, then simmer 18 minutes. Stir again. Cook until done.
Roll and pinch together the rolls to cover cookie sheet. May use a 9 x 13-inch pan, but only use 1 package of rolls. Bake, following directions on package, and cool. If making a 9 x 13-inch pan, also cut down on the seasoning. Combine the salad dressing, cream cheese and seasoning. Spread over the baked and cooled crust. Top with diced vegetables (broccoli, cauliflower, fresh mushrooms, carrots, green pepper, bacon bits and any other vegetables you like).
Pour milk into blender. Add remaining ingredients. Blend on high for 30 seconds or until smooth. Serve immediately.
Brown hamburger. Add garlic, salt and pepper and sauce. Cover and simmer 15 to 20 minutes. Grease casserole. Mix onion with sour cream and cream cheese. Place 1/3 of noodles in casserole. Spread with 1/3 of sour cream mixture, then 1/3 of sauce, then grated cheese. Repeat layers twice and top with Cheddar cheese. Bake at 350° for 20 to 30 minutes or until bubbly.
Wash and pare 2 medium potatoes. Cut crosswise in 1/8-inch slices. Brush broiler rack with a little melted shortening and arrange potatoes on rack. Brush tops with more melted shortening. Sprinkle with 3/4 teaspoon salt. Broil until tender, 6 to 10 minutes. Makes 2 to 3 servings.
Cut the elephant into bite-size pieces. Marinate in lots of apple cider. Add enough brown gravy to cover. Spice to taste. Cook over kerosene fire for 4 weeks or until tender. Should serve about 3,799 people. If more are expected, add the 2 rabbits (but only if necessary; most people do not like "hare" in their stew).
Mix all ingredients together and beat well. If mixture is not smooth, add 1 teaspoon of milk at a time until smooth. (Optional: One to two teaspoons of peanut butter can be added.) Roll out and cut or drop by spoon. Sprinkle with plain or colored sugar. Bake at 350° for 10 minutes or less.
Dilute soup with 1/2 can milk. Stir until smooth. Layer ingredients in 1 1/2-quart casserole 1 can beans, 1/3 of mushroom soup, 1/3 of bacon, 1/3 of Durkee onions and 1/3 of Cheddar cheese. Repeat until all gone. Bake at 350° for 30 minutes or until heated through.
Grate Velveeta cheese and mix all ingredients well. DO NOT GET TOO SOUPY!
Boil together one minute. Take off stove. Add peanut butter, vanilla and graham crackers. Drop by teaspoon.
Our large family had many special desserts. We begged for this, always served in a large pale-green bowl.
In a skillet, brown chuck, onion and garlic until chuck is crumbly. Drain excess fat; cool. Stir in cheese, crumbs, parsley and egg. Season to taste with salt and pepper. Cook shells in boiling, salted water until almost tender, about 15 minutes. Drain. Use meat mixture to stuff shells. Spoon 1/4 of sauce over the bottom of a 9 x 12 x 2-inch baking pan. Place shells on top of sauce side by side in a single layer. Mix wine with remaining sauce and pour over shells. Sprinkle with cheese. Bake in preheated oven (400°) for 20 to 25 minutes until brown and bubbly. Serves 6.
Saute chicken in margarine until slightly browned. Put in a baking dish. Combine remaining ingredients and simmer until bubbly. Spoon over chicken and bake in oven at 325°. Spoon sauce from bottom of dish over chicken 2 or 3 times. Good for a picnic, or bake ahead meals!
Mix all ingredients together. Add chicken and marinate for 2 hours (at least) or all day. Bake at 375° for 40 minutes. Broil for a few minutes for crispy skin.
Grind cranberries and orange; add sugar and let stand 1 hour. Mix Jell-O; let begin to thicken. Stir in other ingredients; let set until jelled.
Blend cream cheese, Cheddar, curry powder and sherry. Spread in 9-inch glass pie pan. Spread with chutney. Cover with almonds and green onions. Chill. Serve with crackers.
Grate cheese. Mix well with sausage. Add Bisquick and mix well with hands. Shape into balls 1/2-inch diameter. Place on cookie sheet 1 inch apart. Bake at 350° for 15 minutes.
Cook dried fruit. Sift flour, baking powder and salt. Crumble shortening into mixture. Add milk gradually, making a dry dough. Roll out 1/4-inch thick. Cut into rounds the size of a saucer. Place tablespoon of cooked fruit on half of round. Fold over other half. Moisten edges with cold water and press edges together. Prick top; brown in shallow hot oil. Turn and brown other side. Drain on paper towel.
Cut chicken into 2-inch pieces. Saute chicken in large heavy skillet in butter until well browned on all sides. Remove chicken to 3-quart saucepan and set aside. Stir flour into drippings until smooth. Heat to simmering, stirring constantly. Reduce heat to low. Heat and stir until flour turns medium brown, about 10 minutes. Stir in chicken broth until blended. Heat to boil, stirring occasionally. Pour over chicken in saucepan. Saute onion, green pepper, thyme, hot pepper sauce and bay leaf in oil until tender, about 5 minutes. Stir into chicken. Cut tomatoes in half. Stir into chicken along with juice. Bring to boil. Reduce heat and simmer.
Bake cake according to package directions (use a 9 x 13-inch pan). Cool. Slice bananas and place on top of cake. Cover with crushed drained pineapple. Ice with Cool Whip. Refrigerate.
In mixer bowl, mix first 4 ingredients; cool to lukewarm. Dissolve yeast in 1/4 cup warm water and 1 teaspoon sugar. Combine mixtures; add egg and 2 cups flour. Beat well. Stir in remaining flour until combined. Let rise in warm place until double in bulk, about 1 hour. Punch down; shape dough into loaf. Place in greased 9 x 5 x 3-inch loaf pan. Let rise in warm place, about 1 hour. Bake in preheated 425° gas oven 25 to 30 minutes. If top of loaf browns too fast, cover loosely with foil during last 15 minutes of baking. Yield: 1 loaf.
Cover 2 baking sheets with waxed paper and set aside. Melt chocolate and peanut butter in top of double boiler over hot (not boiling) water. Stir in peanuts and raisins. Drop by spoonfuls onto prepared baking sheets. Chill until firm. Cover tightly and store in cool place. In hot weather, refrigerate. Makes about 2 pounds.
Saute celery and onion in butter until soft. Add chicken soup, celery soup, olives, salt, pepper and chicken. Put spaghetti in large amount of salted boiling water. Let return to rolling boil. Cover and remove from stove; let stand for 20 minutes without opening. Drain spaghetti; add chicken mixture, mixing well.
Do not mix. Use an ungreased 9 x 13-inch pan. Layer each ingredients in order and finish by pouring the melted margarine over all. Bake in a 325° oven for 1 hour. Make squares and serve with Cool Whip on top of each square.
Cream shortening, sugar, molasses and egg. Mix drying ingredients into creamed mixture. Chill. Make into balls and roll in butter and then in sugar. Bake on greased cookie sheet at 375° until golden brown.
Mix the fruits. Stir in salad dressing or serve on top of fruits, if desired. Makes 8 servings, about 4 cups.
Combine all ingredients. Pour into greased casserole. Bake at 350° for 30 minutes.
Cream margarine with sugar in large mixing bowl. Add egg and mix together. In lukewarm water dissolve yeast with 1 teaspoon sugar. Sift salt with flour. Add flour and yeast mixture all together with an additional cup of lukewarm water. Add more sifted flour to make a soft dough. Toss on a light floured board and knead briefly. Place in covered bowl and allow to double in size in a warm place. Knead down and make into rolls or store in refrigerator until about 2 hours before rolls are to be	baked.	Make out rolls and place in greased pan. Allow to rise double size. Bake in hot oven at 425° for 12 to 15 minutes or until done.
Sprinkle a small amount of cornmeal in bottom of pan and brown. Mix cornmeal, eggs, milk, corn and drippings together; pour half in pan. Sprinkle cheese over this. Add meat, onion and peppers. Pour on rest of batter. Bake at 350° for 45 to 50 minutes.
Mix together. Place chicken breasts in pan; season. Pour mixture over chicken. Bake at 350° for 1 1/2 hours. Great over rice.
Soak gelatin in 1/4 cold water; dissolve in hot juice. Combine all ingredients together, then freeze. Serves 6 to 8.
Cream butter and sugar, add egg and cream again. Add flour, baking powder and mixed fruit. Mix well. Roll teaspoonfuls in lightly crushed cornflakes. Bake at 350° for 15 to 20 minutes.
Beat together oil and milk. Mix with dry ingredients. Shape into balls the size of a large walnut. Set under a bowl or dish for 20 minutes. Roll out and fry on griddle or electric skillet; watch very closely.
Sift flour, baking powder, salt and pepper together. Combine egg, milk, corn and bacon; add to flour mixture and mix only until well moistened. Heat oil 1 1/2-inches deep to 365° in skillet. Drop batter by scant teaspoonful into oil. Fry until golden, turning once. Drain; serve once. Yields about 50 small fritters.
Mix the cream cheese and powdered sugar until well blended. Add the fruit. Fold in the Cool Whip. Add the nuts and fold in gently. Place mixture in a decorative bowl and refrigerate to thoroughly chill for 2 to 3 hours. Remove and serve. A delectable treat for parties!
Bring Jell-O and pineapple to a boil. Cool. Add Cool Whip, buttermilk and nuts. Chill before serving.
Mix jello in large bowl according to package directions and set aside. Place oranges, apples and cranberries in food chopper. Add jello, along with sugar, crushed pineapple and marshmallows. After jello begins to set, put marshmallows down and mix. Leave in bowl or put in jars; store in refrigerator.
In a heavy saucepan, melt butter over moderate heat. Stir in onion and cook five minutes until soft, but not brown. Add carrots, stock, tomato paste and rice. Simmer 30 minutes. Puree the soup through a food mill or blender until smooth. Season and stir in cream. Reheat before serving. Add butter and garnish with carrot curls. Serves 6.
Prepare Bundt pan; melt margarine and cover inside of pan. Sprinkle sugar onto margarine. Mix well. Pour into Bundt pan. Bake at 350° for 50 minutes. Take out; let set 10 minutes and remove from pan.
Heat oven to 325°. Grease 10 x 5 x 3-inch loaf pan; line bottom with waxed paper. In medium bowl, sift flour, baking powder and salt. Stir in chocolate pieces, pecans, dates and cherries until all are well coated with flour. In a large bowl, mix at medium speed 3 eggs. Gradually beat in sugar. Fold in flour mixture. Turn into loaf pan. Bake 1 1/2 hours or until done. Cool in pan on wire rack. Remove from pan and wrap in foil.
Heat 1/4 cup margarine and 1/4 cup shortening in 13 x 9 x 2-inch pan at 425° until melted. Coat chicken. Place skin side down in pan. Time 30 minutes. Turn, then cook 30 minutes more.
Bake the potatoes at 450° for 1 hour and 15 minutes. Melt the Cheez Whiz and butter. Hollow out the potatoes while still hot and mash insides. Add salt and pepper to taste. Alternate cheese sauce and sour cream. Mix thoroughly and stuff into potato skins. Bake at 400° for approximately 20 minutes or until delicately brown.
Prepare the pudding, using the milk and sour cream. Pour the pudding into the pie shell. Refrigerate the pie until you are ready to serve it.
Combine and bring to boil sugar, cornstarch, water and cinnamon. Put rhubarb in baking dish and pour sugar mixture over it. Sprinkle cake mix over top and dot with margarine. Sprinkle coconut over top and bake at 350° for 30 minutes.
Combine the flour, brown sugar, oats and cinnamon. Cut in margarine until mixture resembles coarse crumbs. Drain the yams. Toss 1 cup crumb mixture with the yams. Add raw cranberries.
Mix wet ingredients; mix dry ingredients. Combine them, stirring until just mixed in. Pour batter into oiled pans. Bake right away at 350° for 50 to 60 minutes until knife inserted in center comes out clean.
Heat 1/4 cup nonfat milk. Stir in coffee powder to dissolve it. Add rest of nonfat milk, melted butter or oil and 1 teaspoon vanilla. Combine flour, baking powder and 1/2 cup sugar. Add milk mixture to dry ingredients. Stir until blended. Mix in oats. Do not overmix. Combine rest of sugar, 1 teaspoon vanilla and cocoa with boiling water. Mix to dissolve cocoa. Stir in liquor. Pour in bottom of 8-inch square baking dish. Spoon on batter by large spoonfuls. Bake at 350° for 40 minutes. Let stand for 10 minutes. Serve warm. Makes 9 servings.
In large saucepan, heat olive oil until hot. Add garlic and onion and cook until tender. Stir in remaining ingredients and simmer gently, uncovered, stirring occasionally, 1 to 1 1/2 hours or until thickness desired. Cool and package in meal size portions. Makes about 7 cups.
Preheat oven to 350°. Place a large frying pan on medium heat and add oil. When oil is hot add onion; stir a minute, add celery and stir a minute more. Reduce heat to low, add salt and herbs and cook about 5 minutes more. Remove from heat and stir in grated cheese. Mix pasta and beans together with the vegetable-cheese mixture and place in a lightly oiled casserole. Add 1/2 cup water to keep from burning. Bake, covered, for about 30 minutes, removing cover during last 5 minutes. Serves 6 to 8.
Brown meat and drain. Mix all other ingredients with meat and simmer for 1 hour. Serve over pasta.
Mix together cream cheese, butter, lemon juice, salt and pepper. Let shrimp stand in cold water for 1/2 hour, then drain and separate with fork. Mix shrimp, cheese mixture and onion. Refrigerate until firm. Serve with crisp crackers.
Mix all together. Chill and garnish with cherries or any favorites. Quick and easy.
Mix sugar and cocoa well. Add 3 cups of milk and heat. In a bowl, mix egg yolks, flour, salt and 3/4 cup milk. Beat egg mixture until smooth and add to hot mixture. Cook, stirring until thickened. Remove from heat and add vanilla and butter. Pour into baked pie shell (makes two 10-inch or three 8-inch pies). Beat egg whites with 8 tablespoons of sugar and spread on top of pies. Then brown.
Rinse fish well with cold water and dry with paper towels. Pour a little salad dressing into microwave casserole dish and place the fish on top of it. Pour the rest of the salad dressing over the fish and pour the water at the sides. The exact amount of water and dressing are not critical and may be adjusted to your taste. Sprinkle a fairly thick coating of Parmesan cheese over salad dressing on top of fish, then a light sprinkle of paprika and some chopped parsley. Cover with lid and microwave on High for 5 minutes. Uncover and with a fork and small sharp knife, cut a slit in center to check for doneness. It usually needs about 3 more minutes, uncovered. Always check for final doneness as microwave cooking can vary with the thickness of the fish. Serve with Parmesan-Paprika Potatoes and preferably any vegetable from the cabbage family (broccoli, Brussels sprouts, etc.).
In a large skillet, melt the oleo. Add celery and onion. Cook until crisp-tender. Stir in soup, milk and seasonings. Mix well. Stir in vegetables and chicken. Heat through. Spoon into a greased 9 x 13 x 2-inch pan. Heat oven to 375°. Separate biscuit dough in 10 biscuits. Cut each biscuit into 4 pieces. Arrange biscuits over hot filling. Bake for 20 to 25 minutes or until biscuits are golden brown and filling is bubbly.
Mix milk and egg yolk together well. Add lemon juice. Pour into graham cracker pie crust. Put into ice box for 20 minutes. Ready to serve.
Remove core from apples; cut into wedges. Peel avocados; cut into wedges. Combine apples, avocados and lemon juice in a bowl; toss to coat. Cut pineapple into cubes. Slice oranges crosswise. Place lettuce on a serving plate. Arrange apples, avocados, pineapple, oranges and strawberries over lettuce. Sprinkle with coconut. Combine sugar, water, lime rind and lime juice in a small bowl. Mix well. Pour over salad.
In large glass bowl, heat marshmallows and milk for 4 1/2 minutes; stir until smooth. Stir in creme de cacao and creme de menthe. Chill until mixture mounds slightly. Fold in whipped cream and turn into prepared crust. Chill until firm.
These can be made large and used for a main dish or small as appetizers or for a party.
Mix flour, sour cream, sugar, salt, baking soda and eggs. In small saucepan, boil oleo, water and cocoa. Add this to flour mixture. Bake at 350° for 20 minutes in a 15 x 11 x 1 1/2-inch pan. Frost cake while warm.
Mix cracker crumbs and butter; press into 9 x 12-inch pan and chill. Beat sugar, eggs, margarine and vanilla 5 minutes. Spread on top of crumb mixture. Slice bananas. Squeeze lemon over them. Add pineapple and place over the other mixture. Spread Cool Whip on top. Garnish with nuts and cherries.
Boil tortellini for 15 minutes or until done. Simmer sauce to desired temperature. Place tortellini on plate and cover with sauce.
Chop rhubarb. Bring rhubarb, sugar and water to a boil for 20 minutes. Add Jello. Stir well. Put in jars and seal.
Scald milk over med-low heat stirring constantly. Cool until luke warm. In a small dish dissolved yeast, sugar and salt mixture in warm water (about 110 degrees). Set aside. It should froth after a few minutes if yeast was activated. Cream margarine and sugar together. Add salt. Beat in eggs one at a time. Add warm milk. Add frothed yeast mixture. Gradually add flour until fully incorporated and side and bottom of bowl come clean. Cover and let rise until doubled, about 1 hour. Grease cookie sheets. Flour hands and pinch off pieces the size of a golf ball. Form balls and put on cookie sheets about 2 inches apart. Let rise again until double, 45 minutes to 1 hour. Bake at 325 degrees for 13 to 18 minutes. Done when golden brown. Brush tops with margarine or butter while still hot. Cool completely. Can be frozen. They make great hamburger buns if you make the balls lemon size instead of golf ball size. Yields 3 dozen.
Cut chicken into bite-size pieces. Mix chicken with sour cream and soup. Pour into baking dish and top with Ritz crackers. Melt butter and pour over crackers. Bake 35 to 40 minutes at 350°.
Slice and brown hot dogs. Add sliced onions and green peppers. Cook until tender; then add ketchup and mix. Cook about 10 minutes over a medium heat. Add the tomato sauce and beans. Cook about 1/2 hour.
Mash strawberries; set aside. Combine whipping cream and 1/2 cup sugar in a medium saucepan; cook over low heat, stirring constantly, until sugar dissolves. Stir in strawberries and champagne. Place mixture in a 13 x 9 x 2-inch pan; freeze until almost firm. Beat egg whites (at room temperature) and cream of tartar until foamy. Gradually add 1/4 cup sugar, one tablespoon at a time; beating until stiff peaks form; fold into frozen mixture. Freeze. Yields 1 quart.
Cook until 300°. Remove from heat. Add 1/4 teaspoon baking soda; stir to blend. Pour onto buttered cookie sheet. Cool and crack.
Mix Jell-O according to package directions, decreasing cold water to 1 1/2 cups. Let partially congeal. Add pie filling and spread in bottom of large dish. Make topping.
Wash and drain lettuce. Tear into bite size pieces in a large salad bowl. Drain artichokes, hearts of palm (cut any large pieces) and pimentos and add to lettuce. Slice onion very thin and add to salad. Refrigerate.