HumbleIntelligence/food-ner-1-Million huggingface dataset:
In 1-quart glass bowl, combine chips with Eagle Brand milk and salt. Cook on 100% power (High) for 3 minutes. Stir until chips melt and mixture is smooth. Stir in remaining ingredients. Spread evenly into wax paper lined 8 or 9-inch square dish. Chill 2 hours or until firm. Turn fudge onto cutting board. Peel off paper and cut into squares. Store loosely at room temperature.
In top of double boiler, combine 1/2 cup sugar, the flour and salt. Add 1 whole beaten egg and the three egg yolks. Stir in milk. Over simmering water, cook, uncovered, stirring constantly, about 15 minutes, until thickened. Stir in vanilla.
In a bowl, combine the first 11 ingredients and mix well. Transfer to a greased 1 qt. baking dish. Sprinkle with cheese. Bake uncovered at 350° for 30-35 minutes or until a knife inserted near the center comes out clean. Serves 4.
Place cheese in top of double boiler. Melt over hot water. Place sausage, Bisquick and melted cheese in large mixing bowl; mix well. Shape into small balls. Place on cookie sheet. Bake in 350° oven for 15 minutes. May be frozen before baking.
In a large mixer bowl, place instant pudding, sour cream, milk and orange peel. Beat at low speed until thick and well blended (1 to 2 minutes). By hand, fold in whipped cream.
Pour vinegar and sugar over fruit; let stand for 1 hour. Cook slowly until it is cooked down like regular dried fruit would be when you cook it. Put in jar while hot and seal. It may also be frozen.
Cook spaghetti according to package; drain and rinse in cold water. Drain again. In a large bowl, combine green bell pepper, celery, green onions, pimientos, black olives, peas and cheese. Mix well. Add drained spaghetti and combine. In small bowl, combine juice (lemon or lime), salad oil and mayonnaise. Add to vegetable-spaghetti mixture. May be served right away or covered and chilled before serving. (Can use Kraft cheese or Casino Monterey Jack).
Prepare whipped topping mix according to directions; set aside. Combine cream cheese and lemon juice; beat until smooth. Stir in milk, pineapple and pecans. Fold in whipped topping and pie filling. Place about 24 paper baking cups in muffin pans. Spoon mixture into cups; cover and freeze.
Mix cake mix, yeast and 4 cups flour in large bowl. Add 2 1/2 cups hot water (temperature on yeast package). Mix well and add other cup of flour.
In small bowl, combine all ingredients except tortillas; mix well. Spread 1/3 cup of ham mixture on each tortilla, covering entire surface. Gently roll up each tortilla, jelly roll fashion. Wrap each roll tightly with plastic wrap. Refrigerate 1 hour or until thoroughly chilled.
Beat sugar, brown sugar, oil, oleo and eggs. Add oatmeal, Frosted Flakes, flour, salt and baking soda. Bake at 350° for 12 to 15 minutes.
Combine gelatin and boiling water and cool throughly. In blender, put pineapple, cottage cheese, gelatin and 1/4 cup of the pineapple juice. Blend on medium speed until light and fluffy. Pour into mold sprayed with Pam or lightly oiled and let set.
Mix all ingredients. Grease 4 (1 pound) coffee cans and flour. Fill cans half full. Bake at 325° for 1 hour.
Melt 2 sticks butter. Pour into 13 x 9-inch cake pan. Set aside. Mix flour, milk, sugar and baking powder. Pour over butter. Pour pie filling over top (any fruit pie filling). Do not mix layers. Bake at 350° until golden brown.
Sift together the flour, soda, salt, cinnamon and baking powder. Mix together well the eggs, sugar and oil. Add the dry ingredients and beat for 3 minutes on medium. Add pumpkin last. Bake in three 9-inch pans at 300° for 45 minutes. Cool and frost with buttercream frosting.
Preheat oven to 350°. Thoroughly mix dry ingredients, then add remaining ingredients. Do not use mixer. Hand beat until smooth. Pour into already greased and floured cake pan. Bake 30 to 45 minutes, depending on oven. The cake is done when a toothpick comes out clean.
Place sliced fruit in a 9 x 2-inch round pan or baking dish. Mix 3/4 cup sugar and 2 tablespoons flour together and sprinkle over fruit. Dot with butter. Sift together in bowl 1 cup flour, baking powder, salt and 2 tablespoons sugar. Add shortening and blend. Add milk and egg and stir until thoroughly blended. Drop by tablespoon over fruit, arranging in a circle, leaving center open. Bake at 350° for 40 minutes. Serves 9.
Brown sausage and drain. Cook rice according to directions on package. Mix with sour cream. Pour in casserole dish and top with dressing mix. Bake for 30 minutes at 350°.
Cook onion in butter or margarine until tender, but not brown. In bowl, blend together cheese, salt and pepper. Beat in eggs, one at a time. Add milk and mix well. Stir in cooked rice, onion and parsley. Place in 10 x 6 x 1 3/4-inch baking dish. Bake at 350° for 35 to 40 minutes. Remove and let stand 5 minutes. Makes 8 servings.
Mix and add to juice and bring to boil for 45 minutes. Place in hot jars and process.
Preheat oven to 425°. Thaw cherries; drain, reserving juices. Mix sugar, tapioca and cornstarch in saucepan; add 2/3 cup reserved tart cherry juice and 1/3 cup reserved sweet cherry juice. Mix well. Cook over high heat until thickened; cool.
Soften yeast in 1/2 cup warm water to which sugar has been added. In large bowl stir together flour, dry milk and salt. Making well in center, add 2 cups water, yeast mixture, eggs and salad oil in that order. Stir until well mixed, adding more flour, if needed to make soft dough. Cover; allow to rise in warm place until double, about 1 hour. Turn out onto lightly floured board. Knead a few times to make dough easy to handle. Pinch off smooth round pieces about egg size; arrange 2 inches apart on greased baking sheet. Cover lightly with clean towel; allow to rise 20 minutes. Bake at 400° for 10 minutes or until golden brown. Dough may be used for cinnamon or other kinds of rolls.
Beat eggs, sugar, vanilla and oil until fluffy. Add zucchini, then flour, baking powder, soda and salt. Stir in pineapple, raisins and nuts. Bake in greased pan in 325° oven for 25 minutes.
Fry the onion in 2 Tbsp. of the butter in a large saucepan or flameproof casserole for 3-4 minutes. Add the meat and cook for 2-3 minutes until browned, stirring frequently, then stir in the turmeric, cinnamon and salt and pepper.
Peel, slice and cook potatoes. When potatoes are tender, drain and mash. Add the chopped up boiled eggs. Dice onion and add to potatoes. Add the pickles, mayonnaise, mustard and vinegar. Stir all ingredients together until mixed well. Add salt to taste. More mayonnaise or mustard may be added if desired. Garnish with paprika.
Combine crumbs, confectioners sugar, nuts and cocoa. Add corn syrup and rum. Mix well. Shape into 1-inch balls. Roll in finely granulated sugar. Moisten cut side of cherries in corn syrup and press one on each sugar-coated rum ball. Store in airtight container. Makes 36.
Mix crumbs and margarine; press in pan and chill. Mix powdered sugar, margarine, eggs and vanilla. Pour over crumbs. Slice 3 or 4 bananas over batter. Drain pineapple (crushed) and spread over bananas. Spread Cool Whip over pineapple. Top with nuts and cherries. Refrigerate overnight.
Mix pastry dough and pie pan. Beat eggs until lemon color. Add sugar and beat well. Add whole milk and nutmeg. Mix well. Then pour in unbaked pastry shell. Will make one deep or 2 shallow pies. Bake in oven at 375°.
Into a large bowl, sift the flour, baking powder, sugar, baking soda and salt. Add the shortening and cut in with a pastry blender. In a small bowl, mix the yeast with the warm water, stir until yeast is dissolved. Add the buttermilk. Pour liquid mixture into the flour mixture and mix. Put out onto a floured board and knead well. (Mixture may be kept in the refrigerator for up to 1 week.)
Mix cooked and drained noodles with cottage cheese and sour cream. Pour spaghetti sauce over drained hamburger and simmer for 10 minutes. Place in an 11 x 15-inch Pyrex dish. Layer noodles, meat mixture and cheese. Repeat. Bake at 350° for 45 minutes.
Butter an 8-inch square pan. Mix flour, sugar and beer together with fork and hands. Pat into pan. Melt 1/2 cup butter; pour over top of dough. Bake at 350° for 50 to 55 minutes. Serve warm.
Brown pork in skillet, cover and simmer with a little water about one hour. Saute peppers and onions until tender. Add cherry tomatoes, gherkins and pineapple chunks. Mix together cornstarch, pineapple juice, vinegar, soy sauce and brown sugar. Add to vegetables and meat, cook over low heat, stirring until thick. Serve over cooked rice.
Combine first 7 ingredients in a bowl. Mix well. Chill until almost firm. Shape into ball. Roll in pecans, coating well. Serve with crackers or assorted breads. Yield: 4 to 6 servings.
Brown sausage, drain on paper towel. Combine with other ingredients. Spray PAM on 9 X 12 pan. Line with slices of bread. Pour egg mixture over bread. Refrigerate overnight. Bake at 350 for approximately 1 hour until golden brown.
Brush sides and bottom of 13 x 9-inch pan with melted butter. Place 1 sheet phyllo on bottom. Brush with butter. Repeat 5 more sheets (keep remaining phyllo covered with wax paper to prevent drying out.) In bowl, combine chicken, bacon, broccoli and cheese. Spread over phyllo. In another bowl, whisk eggs, cream, milk, salt and pepper. Pour over chicken. Cover with 1 phyllo and brush with butter. Repeat remaining phyllo, top and butter. Bake uncovered at 375° for 35 to 40 minutes.
Sift together cinnamon, flour, baking soda and salt and set aside. Cream shortening and sugar, then add eggs and mix well. Stir in apples, milk and vanilla, mixing well. Beat in sifted dry ingredients. Add nuts. Pour into greased 9 x 5-inch loaf pan. Bake at 350° for 1 hour. Do not double recipe.
In saucepan cook onion in butter or margarine until tender but not brown. Stir in flour, blending well. Add chicken broth and 1/3 cup milk. Cook and stir until mixture is thick and bubbly. Cook and stir 1 to 2 minutes more. Stir in chicken. Cook and stir over low heat until mixture is boiling. Pour over mashed potatoes.
Beat eggs and oil until foamy. Add and mix sugar, vanilla, flour, cinnamon, soda and salt. Then add and mix apple and nuts. Grease 9 x 13-inch pan. Bake at 350° for 1 hour.
Put the potatoes into a baking dish. Pour over them half the melted butter to which the seasonings have been added. Bake in a hot oven until potatoes are half cooked. Stir lightly; add remainder of butter mixture and continue to bake until potatoes are tender and the edges are brown and crisp. Serves 6.
Sift together the 2 cups of flour and confectioners sugar. Cut in margarine until mixture clings together. Press in 13 x 9 x 2-inch baking pan. Bake in a 350° oven for 20 to 25 minutes or until lightly browned.
Brown ground beef, add onion and green pepper and continue cooking until onion is soft. Drain excess fat. Put canned tomatoes in blender and "chop" briefly. Add to meat mixture, along with corn, olives and garlic salt to taste, chili powder and cheese. Heat through. Line bottom of ungreased casserole with one-half of cooked mush. Add meat mixture and top with remaining mush. Bake, uncovered, for 1 hour at 350°.
Crust: Mix the first 4 ingredients together and press into a 9 x 13-inch pan. Bake at 350° for 15 to 20 minutes. Cool.
Mix all ingredients in 8 x 5 x 2 1/2-inch baking dish. Stir while baking.
With electric mixer, mix first 3 ingredients until creamy. Add milk. Mix again until creamy. Fold in Cool Whip. Pour into pie crust. Freeze. Take out and enjoy.
Melt shortening over low heat; add brown sugar and beat well. Let cool. Add eggs and blend. Combine flour, baking powder and salt; add to sugar mixture. Mix well. Add nuts and chocolate bits. Spread in a greased 15 x 12 x 1-inch pan and bake at 325° for 30 minutes. Cool and cut into squares. Yields about 4 dozen.
Melt butter in pan with brown sugar. Boil for 2 minutes on low. Stir in milk. Bring to boil, then cool. Add the powdered sugar.
Beat eggs at high speed for 5 minutes. Add remaining ingredients and mix. Bake in greased and floured, large, rimmed cookie sheet at 375° for 15 minutes. Turn out on towel sprinkled with flour and powdered sugar. Roll up in towel and let cool. Be sure to roll it up while still warm.
If shrimp are large, cut into halves or quarters. Mix shrimp, celery, eggs and pickles together lightly with mayonnaise to which the catsup, Worcestershire sauce, salt and pepper have been added. Serve on lettuce leaves and garnish with sliced tomatoes.
Beat eggs slightly. Add sugar, salt, vanilla, butter and syrup. Mix thoroughly and add pecans. Pour into 9-inch pie crust that has been prebaked for 5 minutes in oven. Bake slowly at 300° for 1 hour. For 2 pies, double all ingredients, except use 5 eggs.
Dissolve sugar in boiling water. Add remaining ingredients. Mix well in a large container. Store in freezer, mixing well every day for 3 days. Mix 1/2 glass of slush with sour soda.
Mix with electric mixer in order given. Bake 1 hour at 350°. This makes a loaf pan. Double recipe and it will make a medium tube pan.
Preheat oven to 375°. Grease 2 loaf pans. Combine both flours, sugar and salt. Mix milk with soda. Stir into flour mixture. Put in pans. Put into oven and reduce heat to 350°. Bake 1 hour and 10 minutes or until done in center when tested with toothpick. Remove from pans and cool on rack.
In a small saucepan, simmer the mixed vegetables until done. While they are cooking, melt 2 tablespoons of butter in a deep frypan. Slice the kielbasa and then quarter each of the slices so there are 4 bite size pieces. Brown the kielbasa in the butter. Then add the cream of mushroom soup to the meat and butter, then add the milk and blend it all together, making a cream sauce. Add the vegetables; blend it all together and serve over rice. Use milk to the consistency you like.
Mix in saucepan. Simmer 15 minutes and use on spareribs, hot dogs or chicken.
Press flattened crescent rolls into a jelly roll pan. Bake at 350° for 10 minutes. Set aside until cool.
Combine the first 7 ingredients and chill. Before serving, add ginger ale and orange slice for garnish. Serves 36 (4 ounce) servings.
In a large bowl, beat together the applesauce, egg, oil and honey. Set the bowl aside. In a medium bowl, combine the whole wheat and white flours, baking soda, baking powder, cinnamon and nutmeg. Add this to applesauce mixture, stirring just to moisten the dry ingredients. Stir in the raisins and divide the batter amoung 12 greased muffin cups. Bake the muffins in a preheated 375° oven for 20 minutes.
Saute onions, celery, green peppers and garlic in butter. Add to tomato sauce, water and seasonings. Simmer 10 minutes. Add shrimp; heat to boiling. Cook over medium heat 10 to 15 minutes until shrimp are pink. Serve over wild rice.
Mix all together. Pour into casserole dish and top with "Tater Topping" or Mrs. Dash. Cook for 1 hour at 350°.
Melt chocolate and fat together over low heat. Cool slightly. Mix sugar with eggs. Stir chocolate mixture into eggs gradually. Add vanilla. Mix dry ingredients. Stir in nuts. Add chocolate mixture. Spread batter in an 8-inch greased square pan. Bake at 350° for 25 to 30 minutes, or until crust is shiny and brownies begin to shrink from pan.
In a large skillet, cook chicken and onion in hot oil over medium heat until chicken is no longer pink and onion is tender. In a large mixing bowl, combine spinach, Ricotta cheese, Parmesan cheese, garlic powder, oregano, nutmeg and lemon juice. Stir in chicken and onions. Season to taste with salt and pepper. Lightly grease 8 (10-ounce) custard cups with some of the melted margarine or butter. Line each dish with an egg roll wrapper. Divide chicken mixture among the 8 dishes. Fold the ends of each wrapper over the top of the chicken mixture, sealing to make a bundle. Brush with remaining melted margarine or butter. Bake in 350° oven for 20 to 25 minutes or until tops are golden.
In a medium size skillet, heat oil to about 300°. Pass tortillas into hot oil for a few seconds to soften and seal. Remove carefully and set aside (do this just prior to final assembly). Fill softened tortillas with the chicken filling and 1 to 2 tablespoons of the sauce. Roll up and place, seam side down, in a casserole. Pour the remainder of the sauce over the top and top with cheese. Place in a 350° oven for 5 to 8 minutes or just long enough to melt the cheese. Serve with sour cream, guacamole or salsa. Makes 8 enchiladas.
Cream butter and sugar. Beat in, one at a time, the 5 eggs. When creamy, fold in the flour, seed and salt. Spoon into one large or two small loaf pans which have been buttered and floured. Bake at 300° for 1 1/2 hours.
In mixing bowl, cream butter or margarine and confectioners sugar until light and fluffy. Beat in water and vanilla. Add chocolate, flour and dash of salt; mix well. Stir in nuts. Shape into 1-inch balls. Place on ungreased baking sheet. Bake at 325° until done, about 25 minutes. Cool. Sprinkle with sifted confectioners sugar, if desired. Makes 6 dozen.
Mix all ingredients together, except reserved margarine and bread crumbs. Put in well-greased casserole dish. Sprinkle top with bread crumbs and pour margarine around top. Bake 1 hour and 10 minutes at 350°.
For Dumplings: Combine flour, egg and salt and mix with fork. Add 1 to 2 tablespoons of water until mixture holds together. Roll out on well floured surface and cut into 2 x 2-inch squares and set aside. Cut potatoes in bite size pieces. Boil bacon in kettle (I use Dutch oven) and add potatoes to boiling water and cook until tender. Slowly add dumplings, stirring constantly so they don't stick. Reduce heat and cook 25 to 30 minutes and serve.
Beat eggs lightly; add rest of ingredients. Mix well. Fry patties in a little oil until light brown. Fry at medium heat.
Mix all ingredients except carrots. Let stand until thickened. Add carrots. Chill until firm.
In a large mixing bowl, cream butter or margarine, slowly beat in sugars. Add unbeaten eggs and vanilla; beat until fluffy. Sift flour with soda; add oats. Stir into first mixture. Stir in peanuts and chocolate bits, mixing well. Drop rounded teaspoonfuls onto greased cookie sheet. Bake at 375° for 12 minutes. Makes 6 dozen.
Beat eggs slightly. Add milk gradually. Add vanilla. Measure bread cubes and put into greased 1 1/2-quart casserole. Pour egg-milk over bread cubes. Sprinkle cinnamon over top. Bake in slow oven (350°) for 50 or 55 minutes.
Place a slice of cheese on top of each ham slice. Place 3 asparagus spears on each cheese slice. Roll up tightly and place seam side down in a buttered 8 by 8-inch casserole dish side by side. Top each roll up evenly with sour cream and salt and pepper to suit your taste. Bake at 350 degrees for 15 minutes.
Remove and discard skin from chicken. Boil chicken in water (salted or unsalted, as you prefer) until done; remove chicken, reserving 2 2/3 cups broth. Debone and cut up chicken in small pieces; set aside. Strain broth and add mushroom soup, mixing well; set aside. Combine stuffing mix and butter. Reserve 1/4 cup of mixture for garnish.
Put a layer of wafers, a layer of bananas, a layer of Cool Whip, etc. until you fill a large bowl. Cook vanilla pudding until almost getting thick. Pour over ingredients in bowl. Be sure it soaks all the way through. Let set overnight (do not refrigerate). Cover top with Cool Whip next day before eating.
Slice onions on bottom of casserole. Slice potatoes over onions. Salt and pepper. Crumble meat over potatoes. Dice celery over meat. Sprinkle rice over celery. Pour the beans and then the soup mixture on top. Bake at 350° for 1 1/2 hours.
Combine cake mix, oil, eggs and fruit juice; mix until smooth. Fold in pineapple and oranges. Pour into a greased and floured 9 x 13-inch pan. Bake in a preheated 350° oven for 30 to 35 minutes. Cool.
In medium-size bowl, mix all ingredients. Form into hamburger size patties. Fry in greased skillet until brown on both sides.
Mix Cool Whip and softened cream cheese with sugar. Stir in pineapple. Spread on cake and top with coconut.
Saute onions, celery and green pepper in butter. Mix all ingredients; put in casserole dish. Bake at 350° for 30 minutes.
Slice hot dog diagonally (let Mom do this). Fry lightly in Silverstone or nonstick surface frypan until lightly browned (Mom should do this, too). Add plenty of catsup (you can do this if your Mom lets you). Add chopped or finely sliced onions (you don't want to do this, let Mom). Fry until all cooked, but not burned. Serve over bed of hot rice and eat! (You and Mom can do this!)
In medium size bowl, combine flour, salt, baking powder, pepper and paprika. In a small bowl, pour the milk. Heat skillet and add the oil. When it's hot, dip each piece of chicken first into the milk, and then into the dry ingredients. Brown chicken on each side according to your taste. After browned on both sides, simmer on each side for 15 minutes. Serve.
With electric mixer, mix butter, sugar and eggs until well blended. Add flour, baking powder and soda which have been sifted together. Last add the pineapple and nuts. Pour batter into well-greased and floured 9 x 13-inch pan and bake at 350° for 30 to 40 minutes. While still warm, sprinkle the top with powdered sugar.
Pour juices and water into a 12 cup percolated. Place brown sugar and next 3 ingredients in percolator basket. Perk through complete cycle of electric percolator. Yields 7 cups.
Saute salt pork until brown. Remove, saving 1 tablespoon fat. Saute onion, celery and green pepper until soft. Add flour. Stir well. Add water or fish broth. Stir until boiling. Add potatoes, spices and fish fillets. Bring to boil on low heat. When fillets are flaky, remove and break into pieces. Cook until potatoes are tender, 15 to 20 minutes. Add any shellfish, shelled. Cook until shrimp are pink. Add fish pieces. Combine milk and evaporated milk (or half and half). Add to pot. Add salt pork. Heat. Do not boil. Add sherry. Taste for seasoning.
Cook pudding as directed on package using 1 1/2 cups fruit juice from	pineapple and chunky fruit instead of milk. Cool. When cool, fold in fruit; put in glass bowl, cover and refrigerate overnight.
Clean mushrooms with a damp cloth. Remove stems; leave caps intact. Chop up stems; brush caps with butter, set aside.
Stir jello into boiling water until dissolved. Add frozen orange juice. Stir until melted. Stir in pineapple and oranges; pour into 13 x 9 x 2-inch dish. Cover and chill until set. Prepare pudding according to package directions using only 1 1/2 cups milk. Allow to stand 5 minutes. Fold in whipped cream. Spread over top of set gelatin. Sprinkle with cheese. Cover and refrigerate 2 hours. Makes 16 servings.
Mix cheeses and dressing well. Add green onions and green peppers. Set overnight. Serve with raw vegetables and/or crackers.
Mix all ingredients well, except Cool Whip. Add Cool Whip. Makes a nice ice pie.
Cook pasta according to package directions, omitting salt. Drain and rinse under cold water; set aside. In a small bowl, combine yogurt, vinegar, Parmesan cheese, mayonnaise and seasonings. Set aside. In a large bowl, combine pasta, yogurt mixture and vegetables. Mix well. Chill thoroughly and serve cold. Makes 4 servings with 269 calories per serving.
Mix and bring to a boil for 1 minute the first three ingredients. If making on a rainy day, boil for 2 minutes. Remove from heat and add the vanilla and peanut butter. Stir well and add the oats. Drop on wax paper. Makes about 50 pieces.
Brown hamburger, season to taste with salt, pepper and garlic salt. Drain and return to stove. On low heat add cheese dips and Velveeta cheese. Stir until all cheese melts. Can be put in crock-pot to keep warm while serving. Serve with nacho chips.
Place one pie crust in bottom of deep dish pie plate. Mix above ingredients and pour into pie crust. Top with other pie crust and flute around the sides. Make three slits in top crust. Bake for 40 minutes at 350°, then increase oven to 450° and bake an additional 10 minutes or until crust is brown.
1st Layer: Mix together melted margarine, wafers or crackers and nuts until crumbly. Press in bottom of dish, 11 3/4 x 7 1/2 x 1 3/4-inch. Bake at 350° for 15 minutes. Cool completely.