HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain pineapple and oranges, reserving juice and refrigerate. In saucepan, mix sugar, salt, flour and juice. When well heated, add beaten eggs. Cook until thick. Cool. Pour over macaroni and fruit. Mix. Refrigerate overnight. Fold in 8 ounces Cool Whip. Mix well. Refrigerate.
Press the cookies and butter (mixed) into a 9 x 13-inch pan for the bottom crust. Freeze. Put the ice cream over the crust, freeze again. Cook milk,	sugar and chocolate over medium heat, stirring constantly until thick. Cool. Spread over the ice cream. Top with whipped cream (Cool Whip freezes nicely) and chopped nuts. Keep frozen until ready to serve.
Cook until done. You may add other vegetables. Cauliflower or turnips are good.
Mix together in a bowl. Cheese and salsa can be added for taste. Should make 10 to 12 burritos. Can be frozen.
Simmer on low for 2 hours, then cool. Makes 1 gallon. Can separate into 4 quart containers for quick meals.
In large bowl, stir together with fork flour, sugar and salt. Cut in shortening until crumbly.
Brown the rice in the butter. Add mushrooms and saute. Add the soup and water. Cover and simmer until the liquid is absorbed. Stir frequently. Yields 3 to 4 servings.
Place butter in a 12 x 7-inch or 9 x 13-inch glass baking dish. Microwave for 1 to 1 1/2 minutes on Medium-high (Roast) or until melted. Stir in marshmallows. Microwave 1 minute on Medium-high (Roast). Stir and continue cooking for about 1 1/2 to 2 minutes on Medium-high (Roast) or until marshmallows are softened. Stir until smooth. (Add peanut butter now if desired and stir until smooth.) Mix in cereal. Press into dish. Cool until set. Cut into squares.
Brown onion and ground beef until well done. Add all other ingredients and simmer over low heat until flavors are absorbed.
Mix the green beans and soup together. Put in casserole dish. Lay dried onions on top. Bake at 350° until it bubbles on the side a little.
Place ground beef in bowl. Season all together. Shape ground beef into thick patties. Brown on each side in 1 tablespoon shortening. After browning all of the meat, pour out all, except 1 tablespoon, of fat out of the skillet. Pour mushroom soup into skillet. Add 1/2 can of water; stir until mixed. Place meat patties into mixture. Slice onion and lay slices on top of meat. Cook under low heat for 45 minutes.
Mix all ingredients together. Bake in buttered dish or pan at 300° for 45 minutes (or slightly less). Serve with butter (if you want more calories!).
In a pot, warm together: tomato soup and Knox gelatine (add gelatine after soup is warm); then stir in cream cheese and beat until smooth. Add celery, green peppers, onions, salad dressing and shrimp. Stir well. Pour into mold and refrigerate until firm. Serve with serving knife on crackers. Will keep 3 to 4 days.
Combine all ingredients. Sprinkle with paprika. Bake in greased casserole until firm, about 50 minutes at 350°.
Mix everything together, then add hash browns. Pour in greased baking dish. Sprinkle with bread crumbs. Dribble butter on top. Bake at 350° for 1 1/2 hours. Serves 10.
Boil sugar and vinegar 1 minute. Cool. Add salad dressing, salt and pepper.
Mix all ingredients. Makes 1 large or 2 small casseroles. Bake about 45 minutes at 350°. Can be made ahead and frozen. If frozen, be sure to allow more baking time.
Cream butter and sugar. Add syrup, well-beaten eggs, salt and vanilla. When well mixed, add coarsely chopped pecans. Turn into pie plate lined with pastry. Bake in moderate 350° oven about 1/2 to 1 hour or until firm.
Drain pineapple; save juice. Beat egg, sugar, flour and vinegar into juice. Cook over medium heat until thick, stirring constantly, until it bubbles. Cool completely. Stir in remaining ingredients and chill. Makes 8 servings.
Mix first six ingredients together. Next, add two well-beaten eggs. Next, add three mashed ripe bananas. Mix on low speed until blended.
Mix broccoli and onion and cook until tender; drain. Mix all ingredients together and pour into hot greased pan and bake until done. Serve warm.
Beat eggs until light and fluffy. Add oil, zucchini, sugar and vanilla. Mix well and blend in dry ingredients. Add nuts and cherries. Bake at 325° for 1 hour.
Finely chop salted peanuts. Cut bananas into chunks; roll in the peanuts. Slice up the apples, cherries and grapes. Mix into the Cool Whip all fruit except grapes and cherries. Place lettuce leaves on plates. Spoon onto leaves the fruit salad. Mix cashews, grapes, cherries and coconut. Sprinkle over the top of the fruit salad on plates and serve.
In a large bowl, beat egg yolks with mixture until light. Add sugar and milk, blend well. Sift flour and add gradually to egg mixture. Pour in margarine and stir to blend. In a separate bowl, beat egg whites until stiff. Fold into batter with rubber spatula. Cook in a hot waffle iron until steaming stops, or cook as pancakes on griddle. This batter keeps well in refrigerator for several days. Yield: 6-8 waffles or pancakes.
Dissolve Jell-O in boiling water and set aside to cool. Soften cream cheese with mayo and add gradually the pineapple, bananas and nuts. When gelatin mixture begins to thicken, add cheese mixture. Fold in whipped cream. Chill until firm in 1-quart mold. In summer, fresh strawberries can be added.
Heat oven to 350°. Beat sugar and butter until creamy. Add eggs, 1 at a time, beating well after each addition. Add buttermilk, cornstarch, lemon juice and salt; mix well. Pour filling into crust. Bake 55 to 60 minutes or until done.
Boil sugar, butter and milk for 3 minutes. Add rolled oats, peanut butter and vanilla. Drop by tablespoon on waxed paper.
Cream oleo, sugar, eggs and vanilla. Add dry ingredients, zucchini and raisins. Drop onto greased cookie sheet. Cookies don't spread. Bake at 350° for 10 to 15 minutes.
Cook macaroni and place in buttered casserole. Melt butter in saucepan. Add flour and milk; stir slowly until it thickens and add salt and pepper. Cut cheese into cubes and scatter over macaroni. Cover top with bread crumbs. Pour sauce over all. Bake at 350° for 30 minutes.
Grind up calves liver. Mix in ground beef. Add eggs, onion and garlic. Put tomato sauce on top. Bake at 350° for 45 minutes, or until done.
In large skillet, cook sausage until no longer pink. In a bowl, combine soup, milk, onion, salt and pepper. In an ungreased 11 X 7-inch baking dish, layer half the potatoes, soup mixture and sausage. Repeat layers. Cover and bake at 350° for 1 1/2 hrs. Uncover and sprinkle cheese on top. Cook 5 mins. until cheese is melted.
Mix sugar, salt and syrup. Add beaten eggs. Line pie pan with plain pastry. Place pecans in it, then pour in filling. Pecans will rise to top. Bake in moderate oven (350°) for 10 minutes, then reduce heat to 300° and bake until filling is set. If pie becomes too brown, cover with piece of plain paper.
Warm cottage cheese and butter over low heat. Mix warm water and yeast. Let stand. Beat soda, onion flakes and sugar with a fork. Dump all these in with egg mixture. Add flour. Let rise until doubled, 40 to 50 minutes. Punch down and put in 2-quart casserole and let stand 30 minutes. Bake 20 to 30 minutes at 350° (until brown).
Sift together the dry ingredients. Add raisins, chopped walnuts, melted butter and applesauce. Beat until well blended. Pour into greased and floured 9 x 9 x 2-inch or 11 1/4 x 7 1/2 x 2-inch pan. Bake in moderate oven, 350°, for 45 to 50 minutes. Cool; spread with confectioners sugar butter icing; sprinkle with shredded orange rind. Decorate with whole walnut meat.
Roll wafers until finely crushed. Chop pecans and cut cherries. Mix all ingredients together. Press tightly in loaf pan. Refrigerate overnight.
Heat oven to 375°. Prepare as usual. Beat in 1/2 cup of cheese. Drop by spoonfuls. Sprinkle with remaining cheese and sesame seed. Bake until firm and golden, 25 to 30 minutes. Pierce top with knife. Bake 5 minutes longer.
Dissolve jello in boiling water. Add berries, pineapple, bananas and nuts if desired. Chill and serve.
Mix all ingredients except 1/2 of the cheese. Put in a greased casserole and top with remaining cheese. Bake for 1 hour at 350°.
Cream together shortening and sugar. Add egg, flour, baking powder, salt and milk. Mix well, then add blueberries. Bake in tins for 20 minutes at 400°.
Heat oven to 375°. Lightly grease cookie sheet. Mix brownie mix (dry), flour, oil, water and eggs until well blended. Stir in M&M's. Drop by tablespoonfuls onto cookie sheet. Bake until just set, 10 to 12 minutes. Let stand 2 to 3 minutes before removing from cookie sheet. Cool completely on rack.
Cook spaghetti according to box directions. Drain and rinse with cold water until cool. After water is completely drained, add remaining ingredients. Mix well. Enjoy.
Cook broccoli as directed. Drain. Saute onion in butter. Add soup, cheese and seasonings. Add broccoli, mushrooms and nuts. Serve hot on crackers.
Mix all fruit with juices and add pudding. Stir until smooth. Chill and serve. Can be frozen and served icy.
Put sugar and syrup in large pan and cook to soft ball stage (about 1 minute). Take off heat, add peanut butter and stir good. Pour in corn flakes. Stir until coated. Drop by spoonfuls onto waxed paper.
Fresh or frozen pumpkin is best. Mix all ingredients except milk in food processor. Add milk. Pour into 2 deep dish unbaked pie crusts. Place on cookie sheet and bake at 300° for 30 minutes. Reduce heat to 275° until golden brown.
Cook and stir onions, green pepper, garlic and 2 tablespoons of the oil in 4-quart Dutch oven over low heat 3 minutes. Add shrimp. Cook, stirring frequently until shrimp are pink, about 5 minutes. Turn shrimp mixture into bowl; reserve. Cook remaining 1 tablespoon oil and the rice in Dutch oven over medium-high heat, stirring frequently until rice is light brown, about 10 minutes. Stir in chicken broth, tomatoes (with liquid), salt, pepper, thyme, pepper sauce and bay leaf. Heat to boiling; reduce heat. Cover and simmer until rice is tender, about 15 minutes. Stir in reserved shrimp mixture and the ham. Cover and cook just until shrimp and ham are hot. Makes 6 servings.
Sift dry ingredients together. Cut in shortening and add milk and egg. More milk may be used if a thinner batter is desired. Place stick in hot dog and dip in batter. Fry in deep fryer until golden brown.
Cook zucchini in lemon juice until tender (about 20 minutes). Add sugar, nutmeg and cinnamon. Simmer one more minute. Add 1/2 cup of crust mixture to thicken.
Heat oven to 400°. Grease a 10-inch pie plate. Brown beef and onion; drain. Stir in salt and pepper. Spread in plate. Beat milk, eggs and baking mix until smooth. Pour into plate. Bake 25 minutes. Sprinkle top of pie with 1 cup cheese. Bake until knife inserted comes out clean, 5 to 8 minutes. Cool for 5 minutes. Serves 6 to 8. You can also top pie with sliced tomatoes before you sprinkle the cheese on. Then follow directions the same.
Mix graham cracker crumbs, margarine, gelatin and powdered sugar; put in 9 x 13 x 2-inch pan. Combine remaining ingredients until fluffy. Pour over crumb mixture, then spread 2 cans cherry pie filling over this and refrigerate 24 hours. A favorite.
Put chicken in a large cooker to boil. Cook until well done. Remove the chicken from the cook pot.
Place crust on baking sheet (12-inches). Prick bottom. Bake at 375° for 12 to 15 minutes or until golden. Preheat a wok or large skillet over high heat. Add cooking oil. Stir-fry garlic and fennel in hot oil for 30 seconds. Add mushrooms and stir-fry for 1 minute. Add Canadian bacon to wok and stir-fry for 1 minute. Remove wok from heat. Add greens to wok and toss. Sprinkle 1 1/2 cups cheese over crust. Broil 5 inches from the heat for 1 to 2 minutes, until cheese melts. Spoon wok mixture evenly over crust to within 1 inch of the edge. Sprinkle remaining cheese atop. Broil 5 inches from heat for 1 minute.
Mix Kool-Aid, sugar, ginger ale and water. Add pineapple juice and stir. Pour over ice to serve.
In pan, melt oleo and saute onion until it's transparent. Set aside and drain. In bowl, combine cornbread mix, milk, egg and corn. Mix well. Add drained onion. Spoon into a greased 9-inch baking pan. Spread cheese over batter. Bake at 425° for 30 minutes. Cut into squares and serve. This is soooo good!!
Slice tomatoes in 1/4-inch slices. Stir egg and water until egg is mixed well with water. Pour egg wash over tomatoes. Mix meal, flour, salt and pepper together. Batter tomato slices in meal mixture. Fry in skillet in about 1 inch of Crisco oil over medium heat. When tomatoes are golden brown on one side, turn over and cook until brown on both sides.
Stir cream cheese and milk in saucepan over low heat until smooth. Stir in chives, lemon juice and garlic salt. Preparation time: 5 minutes.
Heat olive oil in a pan. Saute garlic until brown, stirring frequently. Remove from heat (to avoid splashing). Add tomatoes. Return to heat. Add tomato paste, 2/3 cup water, salt, pepper and sugar. Stir well. Add fresh parsley. Cook over very low heat for 45 minutes to 1 hour, stirring occasionally. Add more parsley for garnish. Serve cheese with this if you like.
Fifteen to 30 minutes before you're ready to bake, preheat oven to 350°. Lightly butter bottom of ovenproof baking dish.
Mix together and cook over low heat, stirring constantly. When it sticks together, remove from pan. Keep in covered containers.
Blend avocados, lemon juice, salt and pepper together. Mix sour cream, mayonnaise and taco seasoning together. Heat refried beans and put in bottom of glass baking dish. Add avocado mixture to the sour cream mixture, then layer onions, tomatoes, olives and cheese. Place in 325° oven until cheese is melted or desired consistency obtained. For extra spice, add small jar taco sauce before putting on cheese or put on top as it is served.
Take the green beans and dump them in a bowl. Sprinkle the Parmesan cheese and seasoned salt on top. Cover the bowl with waxed paper. Cook for 5 minutes on Medium-high in the microwave.
Grate potatoes into a large bowl. Add all other ingredients except tomato sauce; mix well. Make into patties or meat balls; brown on both sides. Put in baking dish. Pour tomato sauce over meat, cover and bake at 350° for 45 minutes. Serve with rice.
Mix all ingredients together (except nuts) and form into ball. Roll in nuts and garnish with parsley.
Combine 1 cup water, sugar and cranberries in saucepan; bring just to a boil. Remove from heat; cover and let cool for 5 minutes. Combine 1 cup boiling water and gelatin; stir until dissolved. Add 1 cup cold water, cranberry mixture and lemon juice. Chill until partially congealed. Fold in remaining ingredients. Chill until firm.
Husk and silk corn and boil for about 5 minutes. Remove from water and put in a churn or 10 gallon jar. Dissolve 1 cup salt per gallon of fresh water. Be sure corn is well covered. Weight down with plate or some other suitable weight. Tie cloth over vessel to cover. Let stand 2 or 3 weeks. Keep mold dipped off as it forms so that the corn will not be musty. Corn can be cut off and canned if desired.
Beat egg whites until stiff. Add sugar gradually. Add chocolate chips, mint flavoring and food coloring. Preheat oven to 375°. Drop by teaspoon onto ungreased cookie sheet. Twist to make a peak. Turn off oven. Put cookies in the oven and leave overnight. Makes 45 small cookies.
In a large mixing bowl, dissolve yeast in warm water. Add 2 cups flour, 1/4 cup butter, egg, sugar, seasonings and salt. Beat at low speed until mixed, about 30 seconds. Increase speed to medium and continue beating for 2 minutes. Stir in remaining flour and 1/3 cup cheese; beat until smooth. Cover bowl and let rise in a warm place until doubled, about 1 hour. Stir batter 25 strokes. Spread batter into a greased 1 1/2-quart casserole; brush with melted butter and sprinkle with the remaining cheese. Cover and let rise until doubled, about 30 minutes. Bake at 350° about 35 minutes or until golden brown. Cool on wire rack 10 minutes before removing from the casserole. Yield: 1 loaf. Diabetic Exchanges: One serving (1 slice) equals 1 starch, 1/2 fat; also, 97 calories, 216 mg sodium, 21 mg cholesterol, 13 gm carbohydrates, 3 gm protein and 3 gm fat.
Beat eggs. Add sugar and syrup, then add salt, vanilla and butter. Place pecans in bottom of uncooked pie shell. Bake at 350° for 50 to 60 minutes.
Mix together. This will be stiff. Drop by teaspoonful on greased cookie sheet. Cook 10 to 12 minutes or until done at 350°. These cookies will be soft when done.
Mix first 8 ingredients in order given. Pour into baking pan that has been greased and dusted with corn meal. Sprinkle dry cake mix over top of pumpkin. Next sprinkle nuts over the top. Melt butter and pour over last. Bake at 425° for 15 minutes. Reduce temperature to 350° and bake for 45 minutes longer. Cool and serve with whipped cream.
In large punch bowl, combine cider and concentrate. Stir to dissolve. Add ginger ale. If desired, garnish with apple or lemon slices. Serve over ice.
Brown chops in skillet; set aside. Place potatoes, onions and bell pepper in alternate layers in casserole dish. Season with salt and pepper. Combine soup and milk; pour 1/2 of mixture over potatoes and onions. Lay chops on top; pour remaining soup mixture over all. Bake about 1 to 1 1/2 hours in 350° oven. Serves 6
Preheat oven to 350°. Cream together the margarine and the sugar. Add and beat well the eggs and vanilla. Combine separately the flour, soda and salt. Add dry ingredients alternately with the sour milk. Fold in the apples and walnuts. Bake in a greased and floured 9 x 5-inch loaf pan or several smaller loaf pans for 55 minutes or until loaf tests done. Serve thin slices with whipped cream cheese. Wonderful for Christmas gift giving.
Tear boiled chicken into small strips. Mix the sour cream, soup and 2 tablespoons poppy seed together. Fold in the chicken. Put in a buttered casserole dish. Top with crackers and sprinkle 1 tablespoon of poppy seed. Dot with butter and bake for 30 to 40 minutes at 350°.
Cream shortening or oil and sugar. Combine remaining ingredients and mix until well blended. Pour into greased muffin pan. Bake at 350° for 30 to 40 minutes until toothpick comes out clean.
Mix together cream of chicken soup, sour cream, green chilies and onion for sauce. Soften tortillas in microwave, if necessary. Spoon some sauce in bottom of 13 x 9-inch pan. Fill center of each tortilla with sauce, chicken and cheese. Roll and place folded side down in pan. Spread remaining sauce and cheeses over tortillas. Bake at 350° for 20 to 30 minutes.
In large mixer bowl, beat butter, granulated sugar and vanilla until light and fluffy. Add flour and walnuts. Beat on low speed of electric mixer until well blended. Cover, refrigerate dough 1 to 2 hours or until firm enough to handle. Remove wrappers from chocolate pieces. Heat oven to 375°. Using approximately 1 tablespoon of dough for each cookie, shape dough around each chocolate piece; roll to make ball. (Be sure to cover each chocolate piece completely.) Place on ungreased cookie sheet. Bake 10 to 12 minutes or until cookies are set but not brown. Cool slightly; remove from cookie sheet to wire rack. While still slightly warm, roll in powdered sugar. Cool completely. Store in tightly covered container. Roll again in powdered sugar just before serving. Makes about 3 dozen.
Mix flour, salt & sugar. Mix yeast and water together and pour onto flour mixture. Add oil & beaten eggs. Knead dough and cover. One hour later, knead again. Let sit for another hour. Repeat this process 3 more times. The last time you knead the dough, let it rest for 2 hours. Then form buns on a greased cookie sheet and cover with towels until the next morning. Bake uncovered in the morning at 350° for 12 mins. or longer.
Sift dry Jell-O on cottage cheese and stir. Add fruit. Mix in Cool Whip. Chill overnight.
Pour pickles out of the jar. Wash out jar and wash pickles. Slice pickles round and put back into the jar. Mix vinegar, sugar, onions and horseradish (if used) until sugar is pretty well dissolved and pour this mixture over the pickles in the jar. Shake the jar a few times and place in refrigerator. Shake the jar again two or three times within 24 hours. Better to let sit 36 to 48 hours before eating them. Should be refrigerated until used up. (It makes them more crisp to keep refrigerated.)
Peel and slice thin. Put in crock or glass container in layers with salt between layers. Apply heavy weight for 24 hours. Pour out liquid and rinse well. Return to container and cover with white vinegar. Let set another 24 hours. Squeeze out vinegar. Add olive oil, minced garlic, oregano and crushed red pepper to taste. Ready to eat or can be sealed in jar with oil.
Mix jello with 2 cups boiling water and 2 cups cold water; add cranberry sauce with pineapple and half of the nuts. Pour 1/2 of the jello mixture in pan and jell until firm. Save the other half of the mixture.
Mix all ingredients together, mixing well. Roll out on floured paper. Work in some of the dry flour. Make the dough into a loaf. Pinch off in pieces about the size of a small apple. Pat out with your hand. Will make a large biscuit.
Combine blueberries, sugar and cornstarch. Pour into pie crust. Sprinkle with lemon juice. Dot with butter. Put top pie crust on and seal. Cut small slices in top crust. Bake at 450° for 10 minutes. Reduce heat to 350° and cook 40 to 45 minutes. Cool and serve. Serves 12.
Mix flour, salt, oil and water with table fork. Form a ball with your hands and put between wax paper and roll out with rolling pin. This makes one medium pie crust. It gets flaky. Don't over roll it, that makes it tough!
You can add any vegetables you want. I usually add stewed tomatoes and tomato juice. Sometimes I add 1 can of cut green beans.
Dissolve soups together in milk. Layer potatoes, onion and seasonings. Pour in soups. Bake 1 hour at 400°.
Salt and flour chicken breasts. Place chicken breasts in microwave-safe dish and cover. Place breasts in microwave oven and cook on High 22 minutes. Remove and cool chicken breasts. Cut breasts in small chunks. Place breasts in food blender and chop.
Break up spaghetti and boil in salted water until tender. Drain. Rinse with water and set aside. Cut up vegetables. Add Italian seasoning and Italian dressing to vegetables. Mix with spaghetti and chill several hours. Serve cold.
In a saucepan, boil sugar and water together until sugar is dissolved. Pour mixture over berries and let cool. Drain syrup from berries and thicken with cornstarch which has been dissolved in cold water. Cool.
Combine first 4 ingredients and set aside. Mix flour, sugar, baking powder, salt, cinnamon and nutmeg together. Add dry mixed ingredients to the cereal mix. Then add vanilla and blueberries. Pour into greased muffin tin or muffin liners. Bake at 400° about 20 minutes or until lightly brown. Makes about 14 muffins.
Toast almonds at 350° for 20 minutes. Crush wafers. Reserve 1 cup. Mix remaining with melted oleo. Pat into 9 x 13-inch pan. Put on the almonds, then fudge. Slice ice cream and put on top. Squish into place. Sprinkle reserved crumbs. Freeze. Remove from freezer a bit before serving.
Peel and boil eggplant in salted water until soft. Strain off water and mash. Saute onion in margarine or butter. Beat egg. Combine eggplant, onion, egg and cheese and place in greased casserole. Cover with bread crumbs and dot with butter. Bake in moderate oven for 30 minutes. Serves 4.
Mix ingredients in order listed. Drop by spoonfuls, pressing down with a fork. Bake at 350° for 10 minutes.
Slice and peel apples, enough to fill a lightly greased deep pie plate. Sprinkle with 1 tablespoon of sugar and cinnamon. Mix melted butter, flour, 1 cup sugar, egg, walnuts and salt together in small bowl. Spoon over the apples and bake at 350° for about 45 minutes, until golden brown. Serve with whipped cream or warm with ice cream.
Brown pork chops on both sides in frying pan. Trim off excess fat. Pour off grease. Add potatoes, carrots, broccoli and onion. Mix soup with water until well blended. Pour over pork chop mixture. Add salt and pepper. Cover and simmer 45 minutes to 1 hour or until potatoes are tender and soup mixture is the consistency of gravy.