HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine eggs, sugar, vinegar and pineapple juice. Cook, stirring constantly, over low heat until mixture thickens. Remove from heat and cool slightly. Add marshmallows, fruit cocktail and pineapple. Fold in whipped cream. Freeze until firm, approximately 3 to 4 hours.
Generously butter a 9 inch-12 cup Turk's head mold or Bundt or tube pan. Dust lightly with flour.
Combine all ingredients except paprika in medium size bowl and beat until mixed well. Spread in small 1 to 1 1/2-quart baking dish and sprinkle with paprika. Bake at 350° for 30 minutes. Serve hot from oven with crackers. Serves 6 to 8.
Saute onion and celery in pan with butter. Add both soups, rice and broccoli.	Let simmer. Place in casserole dish and bake for 15 to 20 minutes at 350°. Take out of oven and place Cheez Whiz on top, then put back in oven for about 5 to 10 minutes or until melted good.
Mix melted margarine, flour and nuts together and spread in a 9 x 13-inch pan. Bake 15 minutes at 300°. Cool.
Place bacon in 1 1/2-quart casserole. Cover and microwave on High 2 1/2 minutes.
Preheat oven to 350°. Mix sugar with oleo. Add eggs and mix flour and soda. Add nuts and bananas. Bake at 350° for 1 hour to 1 hour and 15 minutes.
Add sugar and lemon juice to hot water. Cook until sugar dissolves. Add figs and cook rapidly 10 minutes. Stir occasionally to prevent sticking. Add sliced lemons and continue cooking rapidly until figs are clear, about 10 to 15 minutes. (If syrup becomes too thick before figs become clear, add boiling water, 1/4 cup at a time.) Cover and let stand 12 to 24 hours in a cool place. Pack into hot Ball jars, leaving 1/4-inch headspace. Adjust caps. Process half pints and pints 30 minutes at 180° to 185° in hot water bath. Yield: About 10 half pints.
Combine lettuce, oranges and peanuts; toss with Poppy Seed Dressing.
Divide in half and place in 13 x 9-inch pan in order given. Pack down. Make a day ahead. Cover and refrigerate.
Beat together cottage cheese, melted butter and eggs, adding one at a time, beating well after each addition. Add sugar, milk, flour, lemon rind and lemon juice. Beat until smooth and well blended. Add 1 cup chopped dates or raisins. Mix well. Place in crust. Bake in slow oven at 300° for 1 hour or until set. Before baking, sprinkle top with chopped nuts or coconut.
Mix all ingredients, except a few of the oranges and the cherries. Put in pretty glass dish and decorate top with mandarin oranges and cherries.
Beat eggs and add spices, salt, vanilla, melted butter and 1/2 cup sugar. Gradually add hot milk. Mix together rice, raisins and remaining 1/2 cup sugar and turn into baking dish. Pour egg mixture over rice. Set baking dish in shallow pan of hot water and bake at 325° until knife, when inserted, emerges clean. Makes 8 servings.
Beat concentrate for 30 seconds. Blend in ice cream. Fold in Cool Whip until smooth. Freeze until mixture will mound. Spoon into crust. Freeze 4 hours. Store in freezer.
Cook squash and onion in a small amount of water until tender; drain. Add bread crumbs (saving 2 tablespoons for top), cheese, egg, salt, pepper and 2 tablespoons margarine. Spoon into casserole dish. Top with the 2 tablespoons of crumbs; dot with the other 2 tablespoons margarine. Bake at 375° for 10 minutes or until brown.
Combine flour, shortening, sugar, orange rind, and salt in a bowl. Set aside. Dissolve yeast in warm water. Add egg and stir. Add mixture to flour and stir well. Add milk. Stir to combine. On floured surface, knead dough, shape into a large ball and place in a greased bowl. Let rise in warm place free from drafts for about 1 hour or until double in bulk. Punch down and divide into 36 equal pieces. Form into balls. Grease muffin pan. Place 3 balls into each muffin. Cover and let rise until doubled, about 45 minutes. Preheat oven to 375°. Bake rolls 15 - 20 minutes or until done. Remove immediately from pan and place on wire rack to cool slightly.
Mix well and press in the bottom of a spring-form pan. Bake 8 minutes at 325°. Cool.
Put 6 cups flour in bowl, add sugar and salt. Mix yeast in 1/4 c. warm water. Beat eggs till well mixed; add sour cream to eggs; add yeast and mix. Take flour, sugar and salt and butter; mix as for pie dough. Add egg, sour cream and yeast mixture. Add remaining flour as needed. Knead for 20 minutes. Let rise in warm place till double in size. Press small amounts on floured surface. Fill with filling.
Grease a 13 x 9-inch pan. Mix all ingredients. Spread in pan. Bake at 350° until golden brown, about 25 minutes.
In a large skillet, brown meat with onion and pepper. Drain. Add beans, barbecue sauce and sugar. Simmer 20 or 30 minutes.
Brown ground beef, onion and garlic. Add tomato paste, pepperoni, mushrooms (optional), salt and oregano. Add this to uncooked dumpling noodles and water in 9 x 12-inch baking dish. Bake at 350° for 50 to 60 minutes. Add Mozzarella and Parmesan cheese the last 10 minutes.
Saute onion and green pepper in butter. Add remaining ingredients and cook, stirring constantly, until cheese is melted.
Combine cooked and drained macaroni with drained green beans, diced carrots, drained red kidney beans, drained peas, chopped onion, chopped celery and chopped green pepper. Mix together Miracle Whip, prepared mustard, milk or half and half and sugar. Toss gently with salad. Refrigerate. Keeps long time. Makes a large amount. Tastes even better second day.
Preheat oven to 350°. Spray 1 1/2-quart casserole with nonstick cooking spray. Set aside. In a large bowl, combine ingredients until thoroughly blended. Pour into prepared casserole. Bake until set, 50 to 60 minutes or microwave on Medium 12 minutes, then on High 3 minutes. Let stand 2 minutes. Makes 4 servings. Each 1/2 cup serving provides 1 fat, 1/2 protein, 1/2 bread and 20 calories.
Crumble cool corn bread into large bowl. Add onion, pepper, tomato and eggs. Add bacon and mix together with the Miracle Whip. Place in refrigerator. Serve cool.
Combine and heat to boiling for 3 1/2 minutes. Spoon out onto wax paper and cool.
Mix pecans, powdered sugar, butter, Crown Royal and dash of salt together. Roll into balls. Let set in cool place until chilled. Melt semi-sweet chocolate and paraffin in double boiler. Dip in paraffin using a hot pin or similar utensil liken to a toothpick.
Cream sugars, butter and oil. Add eggs. Add vanilla. Add dry ingredients. Roll dough into balls. Dip bottom of glass tumbler in sugar and press out balls. Bake at 325° on greased cookie sheet until lightly browned.
Grease 2 (9 x 5 x 3-inch) loaf pans. Stir together flour, baking powder, cinnamon, baking soda, nutmeg and ginger; set aside. In a large bowl, combine sugar, pumpkin, egg product and oil. Add flour mixture to pumpkin mixture; stir just until moistened. Fold in berries and nuts.
Add salt and pepper to crumbs. Beat egg and add milk. Dip chops in liquid and roll in crumbs; put 3 tablespoons oil in a skillet and brown chops. Place chops in baking dish and add boiling water. Cover and bake at 350° to 375° for about 1 hour or until done.
Melt chocolate bars in microwave for 2 1/2 minutes on High; stir once. Stir until smooth. Cool to room temperature. Fold 8 ounces Cool Whip (thawed) into chocolate. Mixture will thicken. Cover and chill at least 1 hour. Form into 1-inch balls. Roll in 2/3 cup finely crushed vanilla wafers (blender gives good consistency). Chill thoroughly. Makes 66.
Combine the first 4 ingredients and set aside. Boil together the next 5 ingredients and pour over the cabbage mixture. Store in covered container in refrigerator. Once a day, open and stir. Will keep in container for more than a week.
Cream shortening and sugar together, then add pumpkin. Add all dry ingredients and mix well. Chill.
Beat first 3 ingredients together. Fold in sour cream. Will keep about 2 weeks. Use on any fruit (fresh, frozen or canned).
Peel and slice 2 quarts cucumbers. Slice the onion and put in bowl. Cover with the salt; toss. Cover and let stand 2 hours. Drain off liquid; do not wash. Cover with sugar. Add vinegar; toss again. Bag and freeze. Will keep several months.
Combine sugar, corn syrup and water. Boil to hard crack stage. Remove from heat. Add cinnamon oil and food coloring. Mix well. Pour into 9 x 13 x 2-inch greased cake pan; spread evenly. When cool, break into pieces by pounding with a large spoon. Coat with powdered sugar.
In a medium bowl, combine ground beef, cheese, Worcestershire sauce, 1 tsp. lemon pepper and garlic powder, mixing lightly but thoroughly. Shape into four 1/2 inch thick patties. Press remaining lemon pepper evenly onto both sides of patties. Pan fry, grill or broil patties 10 to 13 minutes or until no longer pink in center.
In a large bowl, mix pudding mix and whole can of crushed pineapple together. Add rinsed off marshmallows and Cool Whip. Stir until all the ingredients are well mixed. Place in refrigerator until chilled.
Cook margarine, brown sugar, corn syrup and salt for 5 minutes at a medium boil. Take off heat and add soda and vanilla. Pour over popped popcorn. Place on cookie sheet and bake at 250° for 45 minutes, stirring every 15 minutes.
Heat tomato soup. Add gelatin and cream cheese. Stir until smooth (use hand beater if necessary to remove lumps). Cool. Add mayonnaise, celery, onion and shrimp. Put into greased mold and chill.
Arrange cabbage in pot. Place potatoes on top. Add water and seasonings; cook until tender. Cut sausage in pieces and cook 10 minutes longer. Arrange on platter and serve.
Soak oats and water together for 20 minutes. Cover and set aside. Cream sugars and shortening. Add all other ingredients. Bake at 350° for 30 minutes in 3 x 9 x 13-inch greased and floured pan.
Mix all ingredients in a 9 x 12-inch pan. Bake in 375° oven, uncovered, for 1 1/2 hours. Can be made ahead and reheated.
Dissolve jello in 3 cups boiling water. Cool jello and add raspberries and sherbet. Add pineapple. Pour in mold and refrigerate.
Remove seeds from pepper. Grind peppers in food chopper or processor. In a large pot, combine peppers, sugar and vinegar. Cook over medium heat until mixture comes to a rolling boil. Boil 1 minute. Add Certo and boil 1 minute longer. Pour into jars. Makes about 4 1/2 pints. Shake jars frequently by turning them upside down until jelly sets.
Cook strawberries and tapioca until thick; cool. In separate bowl, whip cream cheese until soft; add condensed cream and beat. Add egg yolks, one at a time then add lemon juice. Pour the cream cheese mixture into the graham cracker crust; pour strawberry topping on pie.
Unroll crescent rolls into 8 triangles. Place in an 8-inch pie pan; press to form a crust. Combine all ingredients; blend well. Pour mixture into crust. Sprinkle parsley flakes over filling. Cover edges of crust with aluminum foil to prevent overbrowning. Bake for 25 minutes at 350°. Bake longer if filling isn't set and crust isn't golden brown. Cool for about 5 minutes before serving.
Heat oven to 350°. Coat potatoes with combined flour and seasoning. Place in 11 3/4 x 7 1/2-inch baking dish. Heat Velveeta cheese and milk over low heat; add green peppers, onions and pimento. Pour cheese sauce over potatoes. Bake at 350° for 50 minutes or until potatoes are done.
Heat shortening and milk until warm; add rest of ingredients and mix well. Form into a ball and place in a greased bowl. Cover and let rise in a warm place until double in bulk. Place in a greased bread pan until double again. Let rise and bake about 1/2 hour in 350° oven.
Mix sugar, cocoa and flour. Add egg yolks and 1/2 cup of the milk, mix well, then add rest of milk. Cook on medium heat until thick. Remove from heat, add vanilla and butter. Beat with mixer until smooth. Pour into baked 9-inch pie shell.
Preheat oven to 350°. Sift together into a large mixing bowl, the flour, sugar, baking powder, cinnamon and salt. Make a well in the center of the dry ingredients and add oil, eggs, carrots, pineapple and vanilla. Mix well until all ingredients are moistened. Beat 2 minutes on low speed. Bake in a lightly greased 9 x 9 x 2-inch pan about 35 to 40 minutes.
Cream butter and sugar. Add eggs 1 at a time, beating well after each addition. Mix flour, baking powder and salt; add alternately with milk to butter mixture. Pour batter in greased 9 x 5 x 3 pan. Bake at 350° for 45 minutes to 1 hour.
Cook eggs, pineapple juice and sugar until thick. Stir in jello and cool. Beat frozen Pet milk until light and fluffy. Add jello mixture. Line pie pan with vanilla wafers and pour in mixture. Freeze until thick.
Cook split peppers for 5 minutes in microwave. Mix remaining ingredients in medium bowl, except for barbecue sauce. Spoon meat mixture into green pepper halves. Cover with wax paper. Microwave 25 minutes on roast (140°) or until meat is done. Top with barbecue sauce and cook for 1 minute.
Sift flour, salt and chocolate together. Cream shortening and sugar until very smooth. Beat in eggs, one at a time. Blend well and add food coloring and vanilla. Mix buttermilk, vinegar and baking soda. Add dry ingredients and buttermilk. Mix alternating to the creamed mixture. Blend at slow speed between each addition. Grease and flour pans. Bake at 350° for 30 minutes. This can be put in three cake pans.
Boil potatoes, onions and carrots until soft. Drain water. Mix sour cream, flour and paprika. Add a little milk to mix well, then add to pot of potatoes. Add milk, pepper, salt, bacon and cheese and simmer until it is as thick as you like it.
Pour melted butter over sugar. Beat eggs well. Pour over butter and sugar. Add buttermilk, coconut and vanilla. Mix well with spoon. Pour into crust; bake at 350° for about 40 minutes.
About 3 1/2 hours before serving or early in the day: In a large bowl with mixer at medium speed, beat cream cheese until smooth. Gradually beat in 1/2 cup milk. Reduce speed to low; add pudding mix, undiluted limeade concentrate and remaining 1 cup milk. Beat just until blended. Fold in 2 cups whipped topping; spoon into pie crust. Refrigerate pie until cream cheese filling is firm enough to slice, at least 3 hours.
Combine vegetables, salt and 6 cups water in a saucepan. Bring to a boil. Add bouillon cubes. Simmer until veggies are tender. Add oleo and milk. Bring to a boil. Season with pepper.
In mixing bowl, mix meal, sour cream, corn and well beaten eggs together. Bake in greased 10-inch skillet at 400° for 15 to 20 minutes until brown.
Mix all ingredients except cookie crumbs in a mixing bowl. Place in lightly oiled baking dish. Cover and bake at 325° for 1 hour. Serve warm or chilled with crumbled wafers sprinkled on top. A heart healthy dessert.
Soften cream cheese to room temperature. Beat until smooth. Add other ingredients. Place in crust of your choice and chill.
Cut chicken livers into halves; cut each water chestnut into 3 pieces. Pour teriyaki sauce on livers and water chestnuts in bowl. Refrigerate at least 4 hours; drain.* Cut bacon slices into halves. Wrap a piece of liver and a piece of water chestnut in each bacon piece. Secure with wooden pick; roll in brown sugar. Set oven control to broil and/or 550°. Broil 3 to 4 inches from heat, turning occasionally, until bacon is crisp, about 10 minutes. Makes 12 appetizers.
Melt butter in dish and mix dry ingredients. Beat eggs well. Add eggs, corn and milk to mixture. Bake in 1 1/2-quart casserole at 400° for 45 minutes.
Separate the egg yolks from the egg whites. Beat the yolks with the granulated sugar and rum until well blended. Beat the until they are firm but not stiff. Gently fold the whites into yolk mixture. Melt the butter in a 10 or 12-inch ovenproof skillet. When butter sizzles, turn the eggs into the skillet and cook over a low flame for about 7 minutes. Sprinkle the omelet with confectioners sugar and pass it under the broiler for about 2 minutes until glazed. Serve immediately.
Mix the softened cream cheese with the taco seasoning mix. Spread in a 9 x 9-inch flat bowl. Top with shredded lettuce, diced tomatoes, shredded cheese, sliced black olives and chopped onion. Serve with nacho chips.
Wash potatoes. Bake at 350° for 1 hour. In medium skillet, cook bacon until crisp; drain and crumble. Pour off all but 1 tablespoon bacon drippings. Add mushrooms and onion; cook until tender. Cut thin slice from top of potatoes. Scoop out potatoes; mash with butter, salt, thyme and oregano. Stir in bacon, mushrooms and onion. Pack mixture back into potato shells. Sprinkle with cheese. Place in 350° oven for about 25 minutes or until heated through.
Sift one cup flour, 1 teaspoon baking powder and 1 teaspoon salt. Combine 3 well beaten eggs, 1 1/2 cups milk, 1/4 cup margarine or butter (melted) and 1/4 cup chopped parsley. Mix with dry ingredients and stir until smooth. Pour over chicken. Bake in a 350° oven for one hour or until tender.
Fill container about 1/2 way with vinegar (I prefer red wine vinegar). Fill to 3/4 with water and sprinkle sugar on top. Stir in and let stand approximately 30 minutes. Always served on Sunday at Corapeake Country Buffet.
Combine cake mix, Cool Whip and egg in a large bowl. Stir until well mixed. Drop by teaspoon into powdered sugar. Roll to coat. Place 1 1/2-inches apart on greased cookie sheet. Bake at 350° for 10 to 15 minutes until light golden brown. Remove from cookie sheet. Cool. Makes about 4 dozen.
Dissolve sugar and water over medium heat. Add nuts and continue cooking, stirring frequently, until there is no syrup left. Pour on ungreased cookie sheet and separate with fork. Bake at 300° for 30 minutes, stirring every 10 minutes.
Mix all ingredients thoroughly. Chill 2 hours. Serve with sliced raw carrots, celery, etc.
Place pork ribs in a large pot and add all the ingredients. Bring to a boil. Reduce heat to medium low. Simmer for about an hour or until all the liquid has been absorbed by the meat and the meat is soft and tender. Remove meat and place in a serving platter and garnish with the green onion leaves.
In saucepan, combine gelatin, sugar and lemon juice. Stir over low heat until gelatin is dissolved. Remove from heat and add crushed peaches. Chill until mixture mounds from spoon. Fold peach mixture into whipped cream. May add few drops food coloring (red and yellow) to tint peach color. Pour into 4-cup mold and chill until firm. Makes 6 servings.
Cut bread with star-shaped cookie cutter; spread with butter. Sprinkle with red Jell-O. Toast. Preparation: 5 minutes.
Season chicken with salt and pepper; dredge in flour. Add to butter and oil; saute in pan. Let it brown (golden). Remove chicken from pan. Place in oven-tempered dish. Put in garlic, shallots and sun-dried tomatoes; saute 30 seconds. Add sherry; reduce by half, then add beef stock. Heat until thickened. Pour over chicken. Bake for 1/2 hour at 350°.
Dissolve the Jell-O in the boiling water thoroughly, then cool. Fold into the Jell-O all at once the strawberries, pineapple with juice, bananas and nuts. Put half of the mixture into mold. Spread with 1/2 pint sour cream. Repeat with the rest of the strawberry mixture. Refrigerate until firm. Spread evenly with another 1/2 pint sour cream.
Melt white bark and dip in Ritz Bits. Place on wax paper to cool. Grab a handful and a glass of milk. Yum! Yum!
Wash lettuce thoroughly and drain; break into small pieces. Layer lettuce in bottom of a large mixing bowl. Follow each ingredient as shown step by step with the chopped onion second, the drained Veg-All third and the drained chestnuts fourth. Spoon on mayonnaise fifth. Spread on grated cheese sixth topped with bacon bits. Chill and serve with any meal.
Mix boiling water and jello, stirring until dissolved. Add cold water and juices. Stir until thoroughly mixed. Add ginger ale before serving.
Fry ground beef and sausage. Pour off fat. Add cheese to meat. Heat until cheese is melted. Add garlic powder, Worcestershire sauce and oregano. Spread on rye bread. Yields 3 dozen.
Preheat oven to 375°. Butter baking sheets. Combine butter and sugar and beat until fluffy. Add egg and vanilla; mix dry ingredients together and add to butter. CHILL. Roll out and cut with your favorite cookie cutters. Decorate with sprinkles. Bake 8 to 10 minutes until cookies are light brown on edges. Cool on wire rack.
Melt oleo or butter in baking dish. In separate bowl, put fruit and add sugar to taste. Cherries call for 3/4 cup sugar. Let stand until batter is ready.
Chop apples and candy. Quickly mix pudding and milk, then fold in Cool Whip. Add apples and candy. Refrigerate.
In heavy pan, mix first 4 ingredients. Boil, stirring occasionally, until ingredients reach 230° on candy thermometer. Remove from heat and add vanilla and pecans. Stir until color begins to change, then working very quickly, drop by tablespoons onto waxed paper.
Line the bottom of baked pie crust with the strawberries (fresh ones); mash the frozen strawberries. Add enough water to make 2 cups. Add sugar and cornstarch and cook until thick. Dissolve gelatin in 1/4 cup cold water. Add to hot mixture food coloring. Pour over the strawberries. Be sure the glaze is cool before pouring on berries in crust. Chill in refrigerator. Top with sweetened whipped cream or Cool Whip.
Combine all ingredients and mix well. Pour into well-greased baking dish. Bake at 350° for 1 hour.
Fill unbaked crust with rhubarb. Mix flour, sugar and butter. Add beaten egg yolks to mixture. Spread over rhubarb then bake at 350° until rhubarb is soft. Beat egg whites, add 4 tablespoons sugar; spread on top of pie. Put back in oven until brown.
Break fettuccine into 6-inch pieces. Cook pasta according to directions on package; drain. Rinse with cold water, drain again.
Mix lemon pudding and liquid from pineapple and fruit cocktail with whisk until dissolved. Add the remaining ingredients, starting with nutmeg. Chill until ready to serve.
Crush crackers and mix with margarine. Reserve 1 cup mixture for topping. Press remaining crumbs into bottom of 9 x 13-inch cake pan. Blend pudding and milk together. Add ice cream and mix until smooth. Pour over crumbs. Spread whipped topping over ice cream mixture. Sprinkle the 1 cup crumbs and chopped peanuts on top. Cover and place in freezer. Remove from freezer for several minutes before serving. Can also use chocolate pudding and ice cream or make 1 layer chocolate and 1 layer vanilla.
Melt butter in oven in a 9 x 13-inch baking pan. Remove from oven. Add macaroni, cheese, milk, salt and pepper. Bake 1 hour at 350°.
Combine all ingredients, except sour cream, in order listed. Pour half the gelatin mixture into a mold which has been sprayed with cooking spray. Leave remaining half at room temperature. Refrigerate the mold until set but still sticky. Spread the sour cream on top, then pour the remaining gelatin mixture on top. Cover and refrigerate.
Mix with mixer until cream cheese is smooth. Pour into baking dish. Top with extra crumbled bacon. Bake at 350° for 20 minutes. Serve hot with raw veggies, crackers, bread cubes, etc.
Heat, but do not boil. Serve in mugs with lemon or lime wedge garnishes.
Drain fruit and arrange in casserole; sprinkle with lemon juice. Combine other ingredients and pour over fruit; dot with butter. Bake at 350° for 30 minutes.
Cover cookie sheet with parchment paper or foil; draw plate-sized circle in center. Beat egg whites, salt and vinegar until soft peaks form. Blend sugar and cinnamon. Gradually add to egg whites until very stiff peaks form.	Spread in circle and mound around edge, making shell form (build up 1 3/4-inches on sides). Bake at 275° for 1 hour. Turn off heat and let dry in oven about 2 hours. Peel off. Can make the day before and freeze.
In large bowl, cream butter or margarine, sugar, eggs and vanilla until light and fluffy. In a smaller bowl, stir flour, soda and salt. Add this to the creamed mixture alternately with the buttermilk. Beat all. Fold in nuts and cherries. Pour batter into greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 55 to 60 minutes. Let stand for 10 minutes. Remove from pan and cool. Make glaze mixture of powdered sugar and milk to mix. Put over cooled loaf as glaze.
Combine ingredients in a large pan. Boil until fudge will form a soft ball when dropped into a cup of cold water. Remove from stove; cool and continue to stir. (Can put bottom of pan into sink of cold water.) As soon as it starts to harden, pour on a margarine covered platter. Cut into 1 1/2 x 1 1/2-inch squares.