HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash and cut the scallops to equal sizes. Melt the butter and stir in the crumbs. In a buttered baking dish (I prefer a glass casserole) put a layer of crumbs, half the scallops and half the cream, repeat with remainder of ingredients. Salt and pepper each layer and cover with butter crumbs. Sprinkle a little paprika on top. Bake in 350° oven until crumbs are brown about 25 minutes. I used to incorporate a couple of ounces of dry vermouth in the mixture. Really enhances the flavor. Never cook the scallops in aluminum dish. Serves 4 to 6.
Saute finely chopped onions in margarine. Add water, bouillon, salt and pepper. Bring to a boil.
Cover rice with water. Add salt and shortening. Simmer very slowly. When dry, add cold milk a little at a time, until cooked. Let cool. Add sugar and cinnamon. Beat eggs and Ricotta together and add to rice mixture. Add pineapple. Use your favorite crust or none at all. Makes 2 (10-inch) pies or 1 (15 x 10-inch) Pyrex. Bake at 350° for 1 hour.
Cook potatoes in water with salt until done. Drain and save water. Saute onion in oil. In blender, place potatoes, water, onion and parsley; blend until smooth. Place mixture in pot, add milk. Stirring continuously, add cheese, butter and seasonings. Heat until cheese is melted. DO NOT BOIL. Garnish with crumbled bacon when serving. Thin with additional stock if necessary and adjust seasonings. Heat slowly after adding the cheese or it will curdle.
Combine cabbage and onion in bowl and top with sugar. Bring to a boil vinegar, oil, salt, dry mustard, celery seed and 2 teaspoons sugar. Pour over cabbage while hot. Cover and let stand 4 to 6 hours, then drain off all juice. Mix and serve. Store in refrigerator. Slaw is better after 2 or 3 days. Will keep up to 3 weeks in refrigerator.
Mix pudding with milk. Add vanilla and Cool Whip. In a 13 x 9 x 2-inch pan, line bottom with whole graham crackers. Pour half of mixture over crackers. Add another layer of graham crackers and remainder of mixture; another layer of graham crackers. Top with chocolate icing. Chill overnight.
Cook flour and milk to thick paste, stirring constantly. Cool to lukewarm. Mix sugar, salt, vanilla and shortening to creamy state. Add to flour and milk. Cream all together on high speed. Refrigerates and freezes well for future use.
In a small saucepan, melt margarine; remove from heat. Stir in sugar, water and vanilla. Stir in flour, cocoa powder and baking powder until well mixed. Stir in chopped nuts. Spray the bottom only of an 8 x 4 x 2-inch loaf pan with nonstick spray coating. Pour batter into pan. Bake in 350° oven about 20 minutes or until a toothpick inserted near the center comes out clean. Cool thoroughly. Remove from pan. Cut into 8 bars. Sprinkle with the powdered sugar. Makes 8 servings.
Combine flour and sugar in a medium bowl; stir well. Cut in shortening until mixture resembles coarse meal.
Whisk Method: Combine eggs and salt. Gradually add flour with milk, beating with electric mixer or whisk until smooth. Beat in butter.
Mix butter, sugar and eggs. Add flour, baking powder and salt. Mix in nuts and dates. Spread in an 8 x 8-inch greased and floured pan. Bake 20 minutes at 350°. When cool, sprinkle with powdered sugar.
Preheat oven to 350°. Spread cherry pie filling in 9 x 12-inch glass baking dish. Spread pineapple on top of filling. Sprinkle with sugar. Smooth dry cake mix on top of fruit layers. Pour margarine over cake mix. Sprinkle with pecans. Bake 45 minutes or until golden brown. Good served with vanilla ice cream.
Combine yeast, 1 tablespoon sugar and 1/4 cup water. Let set in bowl until soft. Mix remaining sugar and Crisco until fluffy. Add egg; mix well. Then add flour, salt, lukewarm water and milk gradually until it makes a soft dough. You can refrigerate the dough until it rises double or set in a warm place free from drafts until double.
Place ham, fat side up, on rack in shallow pan. Score fat in diamond pattern; stud with whole cloves. Insert meat thermometer. Bake ham in 325° oven until meat thermometer registers 140°, about 2 1/2 to 3 1/2 hours.
Combine all ingredients in a large iron skillet and cook until all water evaporates. Pour into shallow pan and bake at 300° until peanuts are done.
Mix together the cheeses and melt in crock-pot. Brown ground beef and onion and add to cheese. Chop green peppers and tomatoes and add to rest of mixture. Cook 1 to 2 hours. Will thicken as it cooks, or add a little flour to thicken. Serve with nacho chips.
Saute onion in butter. Add remaining ingredients and stir until mixed. Stuff each mushroom with a spoonful of filling. Brush with butter and broil.
Preheat oven to 350°. In large bowl, mix all ingredients. Pour into a lightly greased 9 x 13-inch baking dish. Bake for 1 1/4 hours. Cut into squares. Serves 6 to 8 or more.
Mix all ingredients. Refrigerate. May add pimentos, green onion tops, jalapenos or long green peppers to taste.
Cook rice and broccoli as directed on box. Cut cheese in cubes. Mix all ingredients together. Pour into baking dish. Bake 1 1/2 hours at 325°.
Shake beef cubes in sack with flour until all are evenly floured. Brown cubed meat in butter or melted beef fat. When all sides are lightly browned, add sliced onion and garlic clove. Continue to brown, stirring to keep from sticking. When onion is transparent, add beef broth. Cover and simmer until meat is tender to fork. Salt and pepper to taste before broth is added. Fold in sour cream and reheat, but do not allow to boil. Then noodles may be added to the hot meat mixture and allowed to stand, uncovered, until cool.
In punch bowl, pour in the club soda and frozen orange juice. Stir until melted. Add sugar and vodka. Then spoon in lemon sherbet and allow to float on top. Be sure to stir as serving.
Spray 9 x 13 pan with Pam. Line bottom with 1 package crescent rolls, pinching seams. Layer as follows: Provolone, salami, pepperoni, peppers, mushrooms, ham and Swiss. Cover with second package crescent rolls, pinching seams.
Boil butter and sugar. Remove from heat. Add Macadamia nuts. Line cookie sheet with foil. Spread nut syrup on crackers, place on foil, bake at 325° for 15 minutes or less. Take off pan immediately.
Dissolve yeast in warm water. Add sugar, oil and salt. Mix well, adding flour last. Let rise in a warm place, covered. Form into desired shapes in greased cupcake pans or in pie plates. Let rise again, about 1/2 hour. Bake at 350° for 20 minutes. This dough may be used to make pizza shells or make 2 large cookie sheets for square pizzas.
Heat until cheese is melted. Pour into casserole dish. Bake 35 minutes at 350°.
Beat eggs; add sugar, oil, squash and vanilla. Sift together all dry ingredients and add to eggs and squash mixture. Bake at 325° for 1 hour in a loaf pan or tube pan which has been greased and floured.
Gradually blend mayonnaise into cream cheese. Mix well. Add strawberries 1/4 cup at a time so that mixture will not curdle. Add lemon juice. Fold in whipped cream. Pour into 8-inch pan. Freeze. Cut into squares to serve.
Cook bacon in a large heavy saucepan until crisp. Remove bacon and add green pepper, onion and garlic. Cook 5 minutes. Add tomatoes which have been mashed or cut into small pieces. Stir in navy beans along with salt, pepper and sugar. Simmer 30 minutes. Add crumbled bacon and parsley flakes. Cook 5 minutes more. Serve in warm soup bowls.
Combine Jell-O, water, lemon juice and salt. Let set until Jell-O starts congealing, then add the pineapple, carrots and pecans.
Break chicken wings into drumettes and discard wing tips. Dip chicken into milk and roll in dry Ranch mix. Pour extra mix over pieces. Put on cookie tray and bake 15 to 20 minutes until done at 350°. Serve with celery sticks and Ranch dressing.
Mix it all together. Chill in refrigerator overnight or chill in freezer 1 hour. Roll out and cut them out. Bake at 350° for 5 to 8 minutes.
Shred cabbage in thin slices. (Do not chop or grate.) Combine cabbage, water, vinegar, oil and minced garlic. Let set 3 days, stirring once each day.
Cream sugars and shortening until fluffy. Add eggs one at a time, beating until mixture is fluffy after each addition. Make a paste of the cocoa and coffee. Dissolve soda in warm water. Add the cocoa mixture to creamed mixture and mix well. Add dry ingredients and soda mixture. Stir to form a smooth batter. Bake in greased oblong pan (about 13 x 9-inch) at 350° for about 40 to 45 minutes or until done.
Take biscuits and add water; beat until a liquid. Put into a pint jar and add water until full. Shake well. Pour into a skillet; bring to a boil and stir until thickened.
Cook zucchini and onions in butter or margarine until cooked. Puree in blender. Add juice, broth, curry, chives, salt and pepper. Heat and serve.
Defrost potatoes. Put in oblong casserole. Dot with 1 stick of butter. Stir in salt, pepper and onion. In a bowl, blend sour cream and cream of chicken soup. Spread mixture over potatoes. Sprinkle on Cheddar cheese, then cornflakes. Dot with 1/2 stick of butter. Bake at 350° for 50 to 60 minutes.
Bake cake as directed on cake mix package in 9 x 13-inch pan. Poke holes in cake. Mix pina colada and Eagle Brand milk and pour over cake. Let cool. Spread can of pineapple over cake, then spread Cool Whip. Sprinkle coconut on top (optional).
Mix flour, sugar and butter and pat in 9 x 13-inch pan. Bake at 350° for 10 to 15 minutes. Whip confectioners sugar, Cool whip and cream cheese; spread over cooled crust. Cook pudding and milk until thick. Cool. Spread over cream cheese mixture. Top with Cool Whip and toasted coconut.
Mix all ingredients (except poppy seed) together and mix for a while until light and smooth. Add poppy seed. Bake at 325° to 350° for 50 minutes. Should not be too firm or liquidy.
Blend cream cheese and sour cream together. Cover large pizza pan or cookie sheet with foil. Spread cream cheese mixture on pan. Spread taco sauce over mixture. Chop onions, peppers and tomatoes into small pieces. Put on top of mixture. Top with cheese. Refrigerate until ready to use. Serve with favorite chips.
Arrange chicken pieces in a 13 x 9-inch pan sprayed with Pam. Mix other ingredients together and pour over chicken. Cover with foil. Bake at 350° for 1 to 1 1/2 hours.
Beat eggs in large bowl. Add shortening and sugar. Mix flour, pecans and orange slices and blend into eggs. Add vanilla and salt. Spread batter onto greased 13 x 17 jelly roll baking pan and bake for 40 minutes at 325°. Cut into 1 x 3-inch bars and sprinkle with finely chopped pecans. Remove from pan while warm.
Mix the children and dogs well together. Put them on the field, stirring constantly. Pour the water over the pebbles in a quiet stream. Sprinkle the field with flowers. Spread over all a deep blue sky and bake in the sun. When brown, set away to cool in the bathtub.
Drain olives on paper towels. Mix other 4 ingredients well. Cover each olive. Bake at 350° for 10 to 15 minutes. May be frozen until serving time.
Mix butter, syrup and	sugar.	Bring to boil and let boil 6 minutes, stirring	constantly. Take off heat and add other ingredients, stirring until foamy and pour on corn. Put in pan and bake 1 hour at 200°. Can be stored in freezer.
Combine oatmeal, coconut, cocoa and vanilla in a bowl; set aside. Boil butter, milk and sugar for 2 minutes. Pour over oatmeal mixture. Drop by spoonful onto wax paper.
Spray a 9 x 13-inch pan with Pam. Pour coconut and pecans in pan. Mix the cake mix by package directions, then pour over coconut and pecans in pan. Mix together the cream cheese, margarine, vanilla and 10x sugar. Pour over cake mix and bake at 325° for 50 minutes.
Mix canned milk and Cool Whip with mixer. Add about 1/2 gallon of chocolate milk and the syrup. Mix well and pour into ice cream maker. Use remaining chocolate milk, if needed, to fill up the rest of the ice cream maker.
Drop cabbage leaves into salted boiling water and parboil 5 minutes. Drain. Combine ground beef, rice, parsley, egg, milk, 1/2 of onion, salt and pepper. Place a large spoonful on each leaf. Roll up and fasten with toothpick. Melt shortening in skillet, brown cabbage rolls evenly. Sprinkle with brown sugar, cover with soup and water. Add remaining onion, bay leaf and cloves. Cover and simmer 1 hour, 15 minutes. Serves: 12.
Mix margarine, peanut butter, confectioners sugar and vanilla (by hand) until thoroughly mixed. Pinch off and roll into small balls. Melt chocolate chips and wax in double boiler. Stick toothpicks into peanut butter balls. Dip balls into melted chocolate and place on wax paper to set. Remove from wax paper and store in covered containers in cool dry place.
Mix and pat into bacon or deli keeper. Melt 12 ounce package chocolate chips and spread on top. Cool in refrigerator.
Brown meat and onion in small amount of cooking oil. Add peppers, soups, Ragu sauce, salt and pepper. Cook until well blended, about 10 minutes. Place layers or tortillas in a 9 x 13-inch baking dish. Cover with layer of meat mixture. Alternate layers. Cover top with grated cheese. Bake at 350° for 20 to 25 minutes.
Cream margarine and sugar thoroughly. Blend in bananas, eggs and vanilla. Sift flour, soda and salt together. Stir into banana mixture, alternating with buttermilk. Add nuts; mix well.
Cook beets whole, then skin under cold water. Slice or dice beets. Put sugar, water and vinegar in large pan and bring to boil. Put spices in cloth bag and add. Boil 10 minutes; add cut beets and simmer 15 minutes. Pack in hot sterile jars. No processing needed.
Combine flour and butter, mix in pecans. Put in a 13 x 9 inch baking Pyrex and press to form crust, bottom only. Bake at 325 degrees for about 30 minutes, or until light brown. Cool. Combine cream cheese and powdered sugar. Add 1 1/2 cups Cool Whip. Spread this over the crust, very carefully. Add more Cool Whip if needed. Combine both pudding mixes and milk according to the directions on the package. Spread over the cream cheese mixture. Spread Cool Whip on the top. It can be topped with a shredded Hershey bar and pecans. Refrigerate overnight, if possible.
Roll your chicken inside of crescent rolls. Place in a casserole dish. Mix broth, soup and vegetables. Pour over rolls. Bake at 400° until rolls are browned.
Prepare pie shell; cool. Combine cocoa, sugar, cornstarch and salt in medium saucepan. Blend in milk until smooth. Cook and stir constantly over medium heat until mixture boils. Boil and stir 3 minutes. Remove from heat. Blend in butter and vanilla. Pour into pie shell. Press plastic wrap on surface. Chill 3 to 4 hours. Serve with whipped topping.
Combine milk and lime juice in large bowl. Carefully fold in cool whip. Pour mixture into pie crusts; freeze pies until ready to serve.
Preheat oven to 375°. Beat egg whites and vinegar for 10 minutes and gradually add sugar. Mixture should get stiff and form soft peaks. Add mint flavoring and a few drops of green food coloring to get a light green color. Stir in the chocolate morsels. Drop from a teaspoon on an ungreased cookie sheet (easier if the cookie sheets are covered with aluminum foil). Put in oven and turn off heat. Leave for 4 hours. Makes 85 to 100 cookies.
Preheat oven to 325°. Mix together flour, baking soda, cinnamon and salt in bowl; set aside. Beat together sugar, oil, eggs and vanilla for 1 minute. Add flour mixture. Stir with spoon to blend. Add apples and nuts. Do not overmix. Split batter into 2 loaf pans (9 x 5 x 3-inches). Bake at 325° for 1 hour and 20 minutes. Cool 20 to 30 minutes before removing from pan.
Brown together ground beef and chopped onion. Drain. Add the other ingredients and serve on hot dogs in buns with chopped onions, mixed with a teaspoon of vinegar and mustard.
Place strawberries into graham cracker crust. Boil Jell-O, sugar, water and cornstarch together for 3 minutes. Cool for 10 minutes. Then pour over berries in crust. Chill in refrigerator. When cool, put Cool Whip on top. Keep in refrigerator until ready to serve.
Place mayonnaise in 1-quart jar. Add remaining ingredients except sour cream and milk. Mix thoroughly. Refrigerate at least 24 hours for flavors to blend. To serve, mix equal parts of dressing and sour cream. Add milk only if you prefer thinner dressing. Keep refrigerated.
Boil chicken. Reserve 1 cup broth. Cool chicken; debone and shred meat. In a large bowl, mix the sour cream, chiles, soup, onion and 1/2 of the cheese. Reserve 1 1/2 cups of the mixture for topping. Add shredded meat to the remainder of the mixture. Place meat mixture by spoonfuls into tortillas. Roll up and place seam side down in 13 x 9 x 2-inch baking dish. Add broth to reserved sour cream mixture. Mix well. Pour over the enchiladas. Sprinkle remaining cheese over the top. Bake in 350° oven for 20 minutes. Serves 4 to 6.
Heat 2 cups of water to boiling. Add Jell-O and sugar, stirring to dissolve. Add 2 cups cold water and fruit juices. Chill until ready to serve. Just before serving, spoon in sherbet and pour in ginger ale. Yields 6 1/2 quarts approximately.
Preheat oven to 350°. Mix ingredients together. Drop by teaspoonfuls onto aluminum foil-lined greased pan. Bake 8 to 10 minutes or until lightly browned. Macaroons will stick if allowed to cool. Store loosely covered at room temperature.
Combine corn and biscuit mix. Add egg, oil and milk. Spread 1/2 of mixture in 9-inch square casserole dish. Cover with cheese; top with chilies. Spread remaining corn mixture on top of this and bake at 400° for 30 minutes.
Melt margarine and cool. Add all other ingredients and stir until blended (dough will be soft and sticky). Place in airtight, covered container and store in refrigerator several hours before using. To serve, spoon into greased muffin tins and bake at 400° for 20 minutes. The entire recipe will yield 3 dozen rolls or 6 dozen small ones, and the ones made in small muffin tins are especially tasty.
Save 1/2 cup of cheese for the top. Layer 1/2 of chilies in 9 x 13-inch pan. Layer 1/2 cup of cheese. Layer 1/2 of onion. Repeat layers.
Brown sausage and drain. Add broth, onion, paste, kidney beans and garlic powder. Stir and bring to a boil. Cover and simmer for 30 minutes. Then add 2 cups macaroni; simmer for 10 to 15 minutes, until pasta is tender. Serve with salad and rolls.
Microwave cheese and chili in a bowl until cheese is melted, stirring after 3 minutes.
Mix soup with chicken. Add celery, pimento and sour cream. Put in greased casserole dish. Melt 1 stick oleo with 1 1/2 cup coarse cracker crumbs and 2 tablespoons poppy seed for topping. Bake at 350° until bubbly.
Brown onions, meat and green pepper. Add tomatoes, tomato sauce and seasonings. Simmer covered over low heat, stirring occasionally, for about 2 hours. Add drained beans; simmer uncovered until desired consistency. Makes 4 servings.
Boil potatoes in their jackets (not peeled). Once they are cool enough to handle, pick off skins and cut into chunks, not thin, or salad becomes "mushy". Place hot dressing mixture over potatoes while they are still warm, if possible; this is best.*
Cook cubed, peeled eggplant and onions in a small amount of water until tender. Drain. Mix with milk, eggs, 1/2 cup cheese and dressing in a greased 2-quart casserole. Bake for 35 minutes at 350°. Add remaining cheese to top and cook 10 minutes longer.
Boil some water. Put in carrots and turnips. Cook until half done. Remove and put in a bowl with cold water, then drain the vegetables.
Combine pineapple and sugar. Bring to a boil. Add Jell-O; stir until dissolved. Add cold water. Let partly congeal. Add Cool Whip, cheese and pecans. Pour into Pyrex dish (8 x 10-inch) and let congeal. Serves 12. Use mold. Makes a pretty dessert.
Combine ingredients in greased casserole dish. Set in a pan of water and bake at 400° for 20 minutes.
Dissolve gelatin in boiling water. Cool some. Cream together cream cheese, sugar and vanilla. Add gelatin; mix well. Fold whipped cream into gelatin. Pour into crust made of 1/2 pound graham crackers and 1/3 cup of melted butter.
Combine first 4 ingredients and let sit for 5 minutes. Cook and stir over medium heat until mixture comes to full boil. Boil 1 minute. Remove from heat and add vanilla. Pudding will thicken as it cools. Serve warm or chilled. Makes 4 servings.
Gently fold powdered custard mix into defrosted Cool Whip. When completely blended, add rum to taste. Fold gently again. Chill overnight for best taste and consistency.
Mix first three ingredients in a saucepan over low heat. Bring to a boil. Cook 5 minutes, stirring constantly. Remove from heat. Add last 4 ingredients to the pan. Stir one to two minutes until it is all melted. Pour into 9-inch pan.
Mix 1 1/2 cups sugar with eggs. Add salt, flour and baking soda. Add 1 teaspoon vanilla and fruit cocktail. Beat until fruit cocktail is in small pieces. Put batter in 9 x 13-inch pan. Mix together brown sugar, nuts and coconut. Sprinkle over batter. Bake at 350° for 45 minutes.
Beat cream cheese, milk and sugar with a wire whisk until smooth. Stir in lemon juice. Stir in 1 1/2 cups Cool Whip. Spread into crust. Layer strawberries on top of cream cheese; leave some to garnish.
Combine all ingredients and it's ready to eat. Put nuts on top for salad or Cool Whip, nuts and cherries for dessert. Keeps well.
Place broccoli in 8-inch square baking pan. Melt cheese and half the butter in pan until cheese melts, stirring constantly. Pour over broccoli. Toss crackers with remaining butter in bowl. Sprinkle over cheese. Bake at 350° for 30 minutes. Serves 6.
In a medium paper bag or large plastic bag, combine all of the ingredients. Close bag and shake well. Store in a tightly covered container. Makes about 5 cups.
Boil chicken; set aside. Saute diced bell pepper and onion in butter until tender. Add salt, pepper and olive oil. Pull apart chicken and add to mixture. Simmer 5 minutes (you may add chicken broth for additional moisture). In separate boiler, cook rice according to directions (you may substitute chicken broth for water). When done, place in serving dish and put chicken mixture over rice.
Combine ingredients, mixing well. Pour into freezer can of 5 quart freezer. Process according to freezer directions.
Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes. Add 1 cup flour, butter, sugar, salt and egg. Beat at medium speed of electric mixer until smooth. Stir in enough remaining flour to make a soft dough. Turn dough out onto a lightly floured surface; knead until smooth (about 2 minutes). Cover; let rest 15 minutes. Roll dough to a 14 x 7-inch rectangle; spread with half of Orange Filling, leaving a 1-inch margin on long sides. Roll dough, jellyroll fashion, starting at long side. Pinch seam to seal (do not seal ends). Cut into 12 equal slices; place slices, cut side down, in greased muffin pans. Cover; let rise in a warm place (85°), free from drafts, for 30 minutes. Bake rolls at 400° for 16 to 18 minutes. Remove from oven; spread remaining Orange Filling over tops of rolls. Yields 1 dozen.
Pour beer into large bowl. Add sugar and beer until sugar dissolves (it will be foamy). Add biscuit mix and stir just until mix is moistened well. Grease muffin tins. Allow a heaping tablespoon of batter for each muffin. Let rise 20 minutes.
Steam onions in margarine in covered pan over low heat for 10 minutes. Cut Spam lengthwise into 1/4-inch slices. Set aside 5 slices. Cut remaining slices into bite size pieces. Combine Spam pieces, vegetables, onions and all remaining ingredients. Pour into unbaked pie shell. Cut reserved Spam slices in half diagonally; arrange on filling. Bake for 35 minutes at 400°. Cool 10 minutes. Slice and serve.
Grate rind from clean lemon. Juice the lemon; add to grated rind and set aside. Preheat oven to 325° (glass pan) or 350° (metal pan). Blend sugar, egg yolks, margarine and salt thoroughly. Add lemon juice and rind and flour; blend well. Gradually stir in milk. Beat egg whites to soft peaks. Fold in egg whites to lemon-milk mixture. Pour into unbaked pie crust and bake 1 hour. Insert table knife; blade comes out clean if done. Cake comes to top, lemon custard on bottom.
Remove tops and seeds from peppers. Mix beef, small onion, rice and salt and pepper. Stuff peppers and place in saucepot. Mix tomato sauce and water. Pour over peppers. Top with sliced onion and celery leaves. Cook 45 minutes over medium heat.