HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain fruit cocktail in colander, then smash fruit with a fork to completely drain juice. Mix fruit cocktail, pudding (dry mix) and orange juice into slightly softened cream cheese. Place on wax paper. Crush almonds and roll ball-shaped cheese mixture into the nuts. (Can chill cheese mixture before rolling in the nuts.) Makes 1 large ball or 2 smaller. Freezes well. Serve with Ritz or Town House crackers.
Cut scallops in small pieces and saute gently, in 1 tablespoon butter for 1 to 2 minutes. Stir in soup, season to taste with salt and pepper. Add a dash of hot pepper sauce; put in small shells (about 8). Mix cheese with crumbs and remaining butter, melted, and sprinkle over top. Broil a few inches from heat until lightly browned. Makes about 8 servings. May be put in casserole and baked.
Combine melted chocolate and melted butter in bowl; mix well. Stir in eggs and sugar. Add flour and vanilla; mix well. Dust pecans lightly with additional flour. Stir into batter. Spread in greased 8-inch square baking pan. Bake at 325° for 25 to 30 minutes or until brownies test done. Cool. Cut into squares. Yield: 24 servings.
Preheat oven to 400°. Grease muffin cups or line with paper baking cups. In large bowl, combine flour, sugar, baking powder, baking soda and salt. Gently add yogurt, milk and blueberries. Stir just until dry ingredients are moistened. Fill muffin cups 2/3 full. Bake 18 minutes or until brown and toothpick inserted into center comes out clean. Serve warm. Makes 12 muffins. Contains 120 calories; 2 grams fat; 5 milligrams cholesterol.
Mix hamburger, onion, salt and rice together. Form into balls. Place balls into baking pan. Mix together ketchup, sugar, vinegar and water to make sauce. Pour sauce over meatballs. Cover with foil. Bake at 350° for 1 1/2 hours.
Cream together butter, sugar and brown sugar, then add eggs and vanilla. Mix together flour, oatmeal (in blender, make the oatmeal to a powder), salt, baking powder and baking soda. Then mix altogether. Add chocolate chips, Hershey bar (grated) and nuts.
Mix butter, 1/4 cup sugar and crushed pretzels and press in 9 x 13-inch pan. Bake at 350° for 10 minutes; cool.
Brown hamburger. Stir in spaghetti sauce. Cook noodles. Mix cottage cheese, eggs and Mozzarella cheese. Drain noodles. Spray pan with Pam. Place layer of noodles, layer of meat and layer of cheese. Continue until pan is full. Bake at 375° for 45 minutes to 1 hour. Let sit for 15 minutes and serve.
Saute onions in 3 tablespoons oil; cool. Mix cream, eggs, garlic, salt, pepper and lemon juice and add to onions. Pour into a 8-inch square pan. Bake 20 minutes at 300°. Top with deep fried onion rings, bake another 20 minutes until set in middle.
Mix the first 7 ingredients in blender. When well blended, add the balance of ingredients. Place mixture in oiled 9 x 13-inch pan. Bake at 325° for 30 to 35 minutes. Don't overbake or it will get dry. Tastes better cold the next day.
Mash squash. Mix ingredients together. Pat in baking dish and bake in a 350° oven for 35 to 40 minutes. Sprinkle more stuffing mix over top.
Dissolve yeast in warm water; combine milk, shortening, sugar and salt. Cool until lukewarm. Stir in yeast, potatoes and eggs. Gradually add enough flour to make a soft dough. Turn onto floured surface; knead until smooth and satiny. Place in a lightly greased bowl. Turn over to grease top; cover. Let rise in a warm place until doubled in size. Will take from 1 to 1 1/2 hours.
In medium bowl, combine V-8 juice, cereal, carrots and raisins; let stand 5 minutes. Add remaining ingredients; stir until just mixed.
Mix all ingredients except sugar, then sprinkle the sugar over top of mixture. Cover container and refrigerate for 24 hours. Mix well and serve.
Grate the rind of the lemon and squeeze the juice. Use a good boiler and stir the egg yolk, sugar, water, lemon and juice, and cornstarch. Cook until icing has thickened.
In a small bowl, blend together margarine and garlic. Cover mixture and store in refrigerator. Use to spread roast beef, fried shrimp, lamb or bacon and tomato sandwich; spread on hamburger or hot dog rolls. Makes 1 cup.
Pour boiling water over raisins and drain. Mix all ingredients. Bake at 300° for 12 minutes on greased cookie sheet. Ice cookies with powdered sugar and 2 or 3 drops maple flavoring.
Combine the evaporated milk, sugar, 3 slightly beaten egg yolks, butter and the vanilla. Cook and stir over medium heat until thickened, about 12 minutes. Add the coconut and chopped pecans. Cool until thick enough to spread. Makes 2 1/2 cups.
Cut chicken in 1/2-inch cubes. Cut potatoes in 1/2-inch cubes. Drain oranges. Cut celery in 1/2-inch cubes. Mix all together. Place in refrigerator for 1 hour. Serve on lettuce. Serves 6.
Mix cream cheese, dry pudding mix, orange juice and fruit cocktail until well blended. Chill in refrigerator until able to roll into ball. Roll in chopped pecans. Serve with vanilla wafers or graham crackers. Great appetizer for parties or the holidays.
Grind cranberries and peeled orange. Mix with pineapple and sugar and let stand while mixing Jell-O according to directions on package. Add cranberry mixture to Jell-O; add pecans and put in refrigerator to congeal.
Place a layer of unpeeled tomatoes in a shallow bowl (8-inch diameter). Top with a layer of thinly sliced onion, then on top of this, sprinkle a pinch of salt, sugar, black pepper and basil with a tablespoon of olive oil and vinegar. Cover and refrigerate several hours before serving. This is well worth having on hand for summer meals.
Slice cukes and onions, then mix in salt; cover and let stand 3 hours. Drain well. Make a syrup of the sugar, vinegar and water, turmeric, cloves and mustard seed. Pour over cuke slices and place over low heat. Heat but do not boil. Pour into hot jars and seal.
Mix all ingredients together until well blended. Pour in greased and floured 9 x 13-inch pan. Bake 35 to 45 minutes in a 350° oven.
Cream first five ingredients together; add flour, salt, cinnamon and baking powder. Add dates, coconut, raisins and zucchini. Bake in 10 x 15-inch greased cookie pan at 350° for 25 to 35 minutes.
Beat butter at medium speed with electric mixer until creamy. Gradually add cheese, beating well. Combine flour, salt and red pepper. Add to butter and cheese mixture, mixing well. Cover and chill 1 hour. Shape into balls and place in freezer until firm. Place on baking sheet and bake in a 400° oven for 12 to 14 minutes. May shape into logs and slice after chilled instead of making balls.
Combine chicken and celery. Combine next 6 ingredients, stirring well. Add to chicken mixture and toss well. Sprinkle with toasted almonds. Serve on lettuce; garnish with melon and grapes. Yields 8 to 10 servings.
Brown meat and onion. Then add beans and spaghetti and put in baking dish or pan. Pour over the tomato juice and bake for 1 hour in 350° oven (I use a little less spaghetti).	Also use enough tomato juice so it isn't dry; I use more than 3 cups juice.
Place meat in boiler and cover with water. Let boil for 20 minutes. Add water as needed. Add other ingredients and boil over medium heat 30 minutes or until cooks down to sauce.
Mix milk and lemon juice. Add all ingredients. Pour into pie shells. Chill. Makes 2 pies.
Cut vegetables into bite-sized pieces. With exception of peas, steam for 5 minutes. Place steamed vegetables in 2 1/2-quart casserole. Add peas. Mix soup and Cheddar cheese together and spoon over vegetables. Combine bread crumbs, Parmesan cheese and margarine. Spread over casserole. Bake at 350° for 45 minutes. Serves 10 to 12.
Mix cracker crumbs, grated cheese, 1/4 c. melted oleo. Pat into baking dish, spread peas in bottom of dish. Combine potatoes, pimento and chicken with sauce. Pour over cracker and cheese crust and peas and bake until bubbly.
Bring 1 cup of the cranberry juice cocktail to boiling. Stir in gelatin until dissolved. Add remaining cranberry juice and salt. Chill until partially set. Stir in apple and celery. Pour into 1-quart mold. Chill until set. Unmold on crisp greens.
In large mixing bowl beat the eggs until light and fluffy. Add the can (undrained) of crushed pineapple, flour, granulated, brown sugars and the baking soda. Mix the ingredients by hand. (If you use a mixer, too much air is beaten in, and this makes it probable that the cake will fall.) Stir in the walnuts. Spread the batter in an ungreased 13 x 9-inch pan. Bake in 350° oven for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Frost when cool with cream cheese frosting. Sprinkle some additional walnuts on the top.
Mix ingredients. Microwave until hot, about 5 minutes. Serve hot with chips.
Mix together all ingredients except soup and Worcestershire sauce. Form into patties; fry or grill. In large saucepan mix soup and sauce; warm up. Add to meat. Serve on buns.
Cook squash in salted water until tender; drain well. Add next 7 ingredients. Melt 3/4 stick of oleo in frying pan. Add stuffing and mix well. Pack stuffing into bottom of 2 quart baking dish (reserving some stuffing for the top). Pour squash mixture over stuffing and sprinkle remaining stuffing over top. Dot rest of oleo on top of casserole. Bake at 350° for 30 minutes. Serves 8.
Mix together all but sour cream, bake for 1 hour at 350°, then add sour cream and bake for 30 more minutes. Serve over rice or noodles.
Add flour, baking soda and salt together. Add in dates, raisins and nuts. Cream shortening with spices, cocoa and sugar. Add eggs, 1 at a time and alternate flour mixture and applesauce; add all together. Bake in cake pan for 45 minutes at 350°.
Cook onions in oleo until tender; cook all raw ingredients. Add all ingredients to bread stuffing. Stir gently. Stuff fish after seasoning cavity. Close opening with skewer. Cook, uncovered, in 350° oven. Brush occasionally with butter (oleo) and lemon juice. Bake one and a half hours. Serves 10 to 12 people.
Prepare stuffing for peppers. Boil peppers in water for 5 minutes. Combine ground beef, onion, chili powder, eggs, ketchup, cornflakes, salt and pepper; stuff peppers.
Use margarine to grease 9 x 13 baking dish. Pour in pecans. Mix cake mix according to box directions and pour on top of nuts. Soften margarine and cream cheese. Mix with powdered sugar. Spoon on top of cake and bake at 350° for about 50 minutes.
Drain yogurt overnight in cheesecloth placed in colander. Remove yogurt from cheesecloth and drain off water. To this add the cucumber (shredded) and also drained off water overnight, salt and pepper, dill, minced garlic and olive oil. Mix all well and refrigerate 3 to 6 hours. Serve with sesame bread sticks.
Pour the juice from the can of pineapple into a 1-cup measuring cup. Add water to fill cup. Make jello as directed on package, using the water and pineapple juice mixture instead of just water. Add pineapple; mix. Add softened cream cheese; mix on high. Chill for 15 to 20 minutes, then add Cool Whip. Chill for at least 2 hours before serving. Orange jello can be substituted with any flavor jello.
Cook potatoes; mash with electric mixer until there are no lumps. Mix again, adding all ingredients; cool. Put in a greased casserole. Dot with butter. Cook at 350° for 40 minutes until heated through. Cook uncovered. Can be prepared a few days ahead and refrigerated until the day you want to serve them. Serves 12.
Combine first 3 ingredients; cook until pepper and onion are tender. Add the rest of the ingredients and simmer 1 hour.
Melt cheese in top of a double boiler. Add tomatoes and green chilies. Stir until smooth and creamy. Serve with tortilla chips or corn chips.
You will need a funnel with 3/8-inch opening. Heat 2-inches of Crisco in a deep skillet to 375°. Pour batter in a circular design. Let brown and turn only once. Remove from pan, drain and serve hot with powdered or brown sugar. Makes 2 dozen.
Melt oleo in casserole dish. Place rice in bottom of dish. Arrange chicken on top of rice. Pour soups over chicken; add water. Bake at 300° for 2 hours or until chicken is done.
Cook lasagne noodles in boiling salt water according to package directions; drain well. Cook onion and green pepper in butter or margarine until tender. Stir in condensed soup, mushrooms, pimiento, skim milk and basil.
Mix thoroughly; put in shaker. Shake on chicken or pork 30 minutes before cooking, preferably on a grill.
Fry sausage, drain well and break up. Break bread in bottom of large greased casserole dish. Sprinkle sausage over the bread, then sprinkle cheese. Mix remaining ingredients together and pour over mixture in dish. Refrigerate overnight. Bake at 350° for 45 minutes to 1 hour, until hot and bubbly and brown on top.
Peel and halve eggs. Place yolks in medium mixing bowl. Blend in remaining ingredients and whip with mixer until fluffy. Fill egg whites generously. Top with paprika, sliced olives or tiny shrimp. Serve at room temperature.
Cut shortening into flour until mixture is coarse crumbs. Add milk and stir with a fork until dough leaves sides of bowl. Turn dough out onto a lightly floured board; knead until smooth. Roll to 1/2-inch thickness and cut with a floured 2-inch cutter. Bake in a preheated oven at 450° for 10 to 12 minutes.
Cook sugar, water and cornstarch. Boil until clear. Remove from heat. Stir in the package of jello. Let cool and add strawberries. Pour into the pie shells. Put them in the refrigerator to chill. Serve with Cool Whip topping.
Beat together all ingredients. Chill 1 hour. Dip shrimp, fish or meat in batter and deep fry in oil. Drain and serve at once.
Cut together first 3 ingredients (like pie crust). Pat into 9 x 12-inch Pyrex dish. Bake at 350° for 20 minutes. Let cool completely.
Dust each steak piece with flour. Pound flour, salt and pepper into meat. Brown on both sides in hot grease. Slice onions and add garlic powder or salt on top. Mix water, sour cream, soy sauce and brown sugar. Pour ingredients over steak. Bake in a 300° oven for an hour in a casserole dish or pan.
Remove all skin from the chicken. Rinse and dry the pieces thoroughly. Dip in milk. Mix cornflake crumbs with rosemary and pepper; roll in the seasoned crumbs. Let stand briefly.
For crust: Mix flour, butter and 1/2 cup chopped nuts. Press into 10 x 13-inch pan. Bake at 350° for 15 to 20 minutes; cool.
Cook broccoli 5 minutes, drain. Beat eggs until frothy. Add cornbread mix, margarine, buttermilk, broccoli, cheese, onion, salt and pepper. Stir well; then bake at 350° for 45 minutes.
Crumble sausage into skillet. Cook over medium heat until brown, stirring occasionally. Drain well. Line bottom of greased 13 x 9 x 2-inch baking pan with crescent dinner rolls, pressing perforations to seal. Sprinkle with sausage and cheese. Combine eggs, milk, salt and pepper; beat well and pour over sausage and cheese. Bake at 425° for 15 minutes, or until set. Let stand 5 minutes; cut into squares and serve. Yields 6 to 8 servings.
Mix cream cheese, egg yolks, 1/2 c. sugar and lemon juice smooth. Trim crust from bread and roll out. Brush one side with melted margarine and place one teaspoon of ingredients on unbuttered side of bread. Roll up and dip in brown sugar and cinnamon mixture. Freeze. When needed, bake at 350° for 10 minutes.
Drain all beans. Put in bowl and add green pepper, onion and celery. Add other ingredients and mix. Refrigerate 24 hours.
Drain the salmon and remove bones. Blend cheeses, salmon and seasonings until smooth. Line bowl with plastic wrap and fill. Chill several hours. Unmold. Garnish with parsley sprigs or edible flowers, pansies.
Mix all vegetables together. Mix oil, vinegar and sugar. Pour over vegetables. Cover; refrigerate overnight.
Preheat oven to 300°. Reserve 1 cup of dry cake mix. In large mixing bowl, combine remaining cake mix, 1 egg and oil (will be crumbly). Press crust mixture evenly into bottom and 3/4 way up the sides of a greased 13 x 9-inch pan.
Scald milk. Stir in corn meal and bring to a boil, making a mush. Remove from heat and stir in beaten eggs, salt, baking powder and melted butter. Pour mixture into a buttered baking dish. Bake at 350° for 30 to 45 minutes or until nicely browned. Serves 6. Serve while warm.
Mix all ingredients together. Turn into a greased 2-quart baking dish. Bake for 35 to 40 minutes at 350°.
Cook sausage; drain well. Mix with all other ingredients in large casserole. Drizzle barbecue sauce on top. Bake at 350° for 1 1/2 hours.
Partially thaw yogurt. Blend sugar, salt, cinnamon, ginger, nutmeg and pumpkin. Fold in yogurt. Mound in pie shell and re-freeze.
Put in skillet the oleo, onion and green pepper; brown lightly. Add meat and brown. Put in a large pot and add remainder of ingredients. Put in oven. Bake 1 1/2 hours at 325°.
Cover chicken breast with buttermilk; let stand for 2 hours. Batter with flour, garlic salt, sprinkle of lemon juice and Worcestershire sauce. Oven fry until desired brown.
Heat oven to 350°. Mix stuffing and water in 2-quart casserole. Press evenly into bottom of casserole. Set aside. Brown meat and onion in large skillet on medium-high. Remove from heat. Stir in chili, 1 cup cheese, corn and olives. Spoon over stuffing in casserole. Bake 25 minutes. Serve over remaining 1/2 cup cheese and sour cream. Makes 4 servings.
Melt margarine in microwave. Add sugar and vanilla. Beat well. Add flour and mix well. Stir in chocolate morsels and walnuts. Press in ungreased 10 x 15-inch jelly roll pan. Bake at 350° for 25 minutes or until brown. While still warm, cut into squares. Cool and remove from pan.
Dissolve jello in boiling water, add cold water and pineapple. When partially set cover with miniature marshmallows. Cool until set. Cook pineapple juice, sugar, cornstarch and eggs until thick. Cool and pour over jello. Mix cream cheese and cool whip. Spread over mixture and sprinkle with shredded cheese.
Pound chicken slightly at thickest parts. Mix bread crumbs with half of the Parmesan cheese. Dip chicken in beaten eggs and coat with crumbs. Add chicken to heated frypan with oil and butter. Brown chicken on both sides
Mix together chicken or fish, lemon juice, rice or leftover peas, salt, onion, egg, milk and bread crumbs.
Rub the butter into flour. Dissolve soda into the glass of buttermilk. Strain through a fine sieve into the flour. Add salt and beat well. Roll thin and bake. If not crisp when first baked, put them in again and bake over again.
Saute green pepper and onion in cooking oil. Add flour, chicken with rice soup and milk. Add lemon juice and tuna or other meat.
Put first 5 ingredients into pan. Mix remaining ingredients. Pour over meat. Add vegetables. Cover and bake 4 hours at 250°.
Blend flour and 1 stick margarine with pastry blender. Mix in buttermilk. Knead 8-10 times. Roll out and cut with biscuit cutter. Bake in 425° oven for 10 minutes. Brush with melted butter and brown. Makes 10-12 biscuits.
Cook squash until tender, then drain well; mash squash and add other ingredients. Add more bread crumbs if necessary to handle. Form into oblong croquettes and roll in corn meal. Fry in deep fat until brown.
Simmer celery and onions in butter. Mix in the chicken, soup and noodles. Put in greased casserole. Before baking, add the milk. Bake at 350° for 25 to 30 minutes.
Combine first four ingredients in blender. Process until well blended. Chill, covered, overnight. Serve with your favorite fresh fruit. Makes 2 cups.
In a frying pan, place ground beef and cook until brown. Add macaroni and spaghetti sauce and cook for about 10 minutes. Stir in frozen mix vegetables, onions and garlic powder. Cover and simmer for about 15 minutes.
Mix cheese, salt, garlic powder, butter and mayonnaise. Fold in crabmeat. Spread on 6 English muffin halves. Place on cookie sheet and cover with foil or plastic wrap. Freeze. When ready to use, cut each muffin into quarters while frozen. Place under broiler until bubbly and brown.
Boil water with Vegex. Add rice. Reduce heat. Cook until water is absorbed and rice is tender; set aside.
Slice squash very thinly and cook in covered saucepan with 1/4 cup water until very soft. Drain. Saute onions in butter just until browning. Remove both from heat and combine with cream of chicken soup and mushroom soup, eggs, 1 cup bread crumbs, corn and 1 cup of cheese. Put in buttered 9 x 9 dish. Combine remaining bread crumbs and cheese and cover top. Sprinkle paprika over the contents and bake in a preheated 350° oven for 30 minutes, or until the casserole is firm and the top is slightly brown.
Press out four crescent rolls. Place Brie in the middle and wrap Brie with surrounding crescent rolls. Top crescent rolls with butter, garlic and parsley. Bake at 325° for 15 to 20 minutes, until brown. Serve with crackers.
Dissolve jello in hot water. Mix in fruit. Pour half of mixture into a mold; chill, leaving other half out of refrigerator. When mixture is set in mold, spread with sour cream. Carefully spoon other half of mixture over the sour cream and let set.
Combine morsels together in saucepan. Stir constantly until melted on low heat. Remove from heat, stir in noodles and peanuts. Mix quickly. Spoon onto wax paper and let cool.
Cook and drain the spinach. Mix all ingredients. Let stand overnight. Shape into balls. Bake at 350° for 20 minutes. Serve warm (can be reheated in microwave).
Have ready a piece of foil (12 x 16-inches). Spread nuts on foil. Combine water, sugar, butter and salt in a large Pyrex bowl with lid. Cook, without stirring, for 9 to 11 minutes until mixture is lightly browned. Stir right quick and pour over nuts on foil. When cold and hard, spread with melted chocolate. Cool. Break into pieces.
Put juices and water in percolator. Put rest of ingredients into basket and perk 10 minutes or until spices permeate. Serve hot. Yields 8 to 10 cups.
Mix first 5 ingredients well. Pour in unbaked pie shell. Bake at 400° for 10 minutes, then at 300° for 30 minutes or until center is set.
In a large saucepan, melt the butter. Blend in the flour. Gradually add the milk, stirring constantly. Add the seasonings. Cook until the sauce is thickened. Add 1 cup of cheese and stir until melted. Add the cooked macaroni. Turn the mixture into an 8-inch square baking dish. Sprinkle the top with the remaining grated cheese. Bake in a 375° oven for about 15 minutes. Heat under the broiler until the cheese is bubbly and lightly browned. Serves 4 to 6.
Cream sugar, shortening and eggs. Add flour and rest of ingredients. Cook at 325° until done.
Peel and slice cucumbers. In a large mixing bowl, combine all other ingredients. Stir for about 1 or 2 minutes. Add sliced cucumbers. Stir with large serving to coat all slices with wet mixture. Cover with Saran Wrap. Refrigerate for 4 to 5 hours (stir every hour or so). Transfer to French canning jars. Store in fridge. They will keep for several weeks.
Chop cherries and juice (or other desired fruit) in blender or food processor. Add egg, sugar, evaporated milk, condensed milk and vanilla to cherries in blender container; blend all together. Pour into freeze container and fill container to "fill line" with whole milk. Cover container tightly with lid. Process in ice cream freezer with salt and ice until cream is firm. Enjoy!
Mix pretzels and butter and pat into 9 x 13 baking dish. Bake 15 minutes at 350°. Mix cream cheese, Cool Whip and sugar. Spread on first layer. Mix mashed sweet potatoes, 1 cup sugar, egg, cornstarch and vanilla. Beat real good and add to second layer. Let set overnight.
Preheat oven to 375°. Melt stick of margarine in baking dish. Add peach juice to sugar, flour and baking powder. Mix well. Pour batter into baking dish but do not mix with margarine. Combine peaches and cinnamon then, using a slotted spoon, place peaches evenly over batter in pan but do not mix with batter. Bake in preheated 375° oven for 30 minutes.
Heat oven to 325° in oven. Melt butter in 9 x 13-inch baking dish. Tilt and coat bottom of dish.
Drain corn, reserving 1/4 cup juice for recipe. Beat eggs. Add the rest of the ingredients. Pour into a greased 9 x 12-inch pan. Bake at 325° for 1 hour.
Mix all ingredients; drop by teaspoon onto ungreased cookie sheet. Press flat. Bake at 325° for 10 to 15 minutes.