HumbleIntelligence/food-ner-1-Million huggingface dataset:
In small bowl, combine sour cream, coconut, walnuts and preserves. Mix well. Stir in enough milk to make mixture dipping consistency. Chill. Serve with chilled fruit dippers (grapes, melon or pineapple).
In a greased 9 x 13-inch pan, place the pecans and coconut. Mix cake mix according to directions on box and pour over the pecans and coconut. Do not stir. In separate bowl, mix together the cream cheese, powdered sugar and vanilla. Beat until creamy and drop by spoonfuls over cake mix. Bake at 350° for 30 to 35 minutes. Serve with whipped topping. Makes 12 to 14 servings.
Slice cucumbers (as Mama says, "kindly thin"), onions and pepper into a large crock, do not use metal. Add salt. Cover with ice and mix; let stand 3 hours or longer. Drain. Combine vinegar, sugar and spices.	Mix with cucumbers. Bring to a boil. Seal in sterilized jars. Makes 8 quarts. Use a crock or churn, no metal containers.
Soften cream cheese. Combine cream cheese with celery, onion and mayonnaise. Boil tomato soup (no water), add 1 envelope gelatin, dissolved in 1/4 cup cold water, to hot soup. Combine soup and vegetable mixture.
Heat oven to 350°. Grease and flour oblong 13 x 9 x 2-inch pan or 2 (9-inch) or 3 (8-inch) round layer pans. Measure all ingredients, except frosting, into large mixing bowl. Mix 1/2 minute on low, scraping bowl constantly. Beat 3 minutes on high, scraping bowl occasionally. Pour into pans and bake in oblong pan 40 to 45 minutes and layers for 30 to 35 minutes or until top springs back when lightly touched. Cool and frost with Sour Cream Chocolate Frosting.
Saute celery and onion until tender. Combine all ingredients. Add one can Chinese noodles and 1/2 bag almonds, sliced. Bake at 350° for 25 minutes.
Mix into meal. Add buttermilk. Knead in bowl until smooth and elastic. Divide into 9 portions 1-inch thick. Put in round buttered pan. Bake at 450° for 18 to 20 minutes.
Add 3/4 cup boiling water to strawberry jello. Dissolve well. Add enough ice to mixture to make 1 2/3 to 1 3/4 cups melted jello. Pour into a 9 x 13 x 2-inch pan (very lightly oiled). Let chill until set, about 15 minutes.
Cook rice with salt (no butter); mix with celery soup and sour cream. Put half of this into a buttered casserole dish. Spread half the green chiles and cheese on top. Repeat the layers. Bake at 350° until the cheese is bubbly. This is really better served the second day, reheated!
Cook first 3 ingredients until thick in double boiler over simmering water. Stir constantly. Cool, then add 1/3 pint whipping cream. Fold in last 5 ingredients. Put mixture in a large Bundt pan or mold and freeze until solid.
Bring nectar to a boil. Add gelatin; stir until dissolved. Stir in water and lemon juice. Chill until consistency of egg white. Stir in fruits. Pour into oiled mold. Chill. Garnish with apple, oranges and green grapes. Serves 6 to 8.
Mix salt, sugar, butter and boiling water; set aside. Mix warm water and yeast in small bowl; set aside. In first mix add 2 1/2 cups plain flour and egg; mix well. Add yeast mix; stir well. Now add 2 1/2 cups more plain flour; mix well. Grease large bowl with oil. Put dough in bowl; cover with wet towel. Refrigerate overnight. Take out, punch down and set in warm place. Rise 3 hours. Make rolls, size you want. Bake at 400° until brown.
In a mixing bowl, combine flour, sugar, baking powder and salt. Make a well in the center. Combine egg substitute, milk and applesauce. Pour into well and mix just until dry ingredients are moistened (do not overmix). Spoon into greased muffin cups. Bake at 400° for 20 to 25 minutes or until golden brown. Yields 1 dozen. Freeze well.
Peel, wash, quarter and cook turnips until tender. Saute in butter or margarine the celery and green pepper. Add this mixture to cooked turnips with turnip stock and salt. Pour mixture in a well-greased casserole dish. Sprinkle bread crumbs and paprika on top. Place strips of bacon on top of bread crumbs. Bake in oven at 325° for 40 minutes. Makes 12 servings.
Mix all together and put in 1 1/2-quart casserole. Bake at 350° for 1 hour.
*Frozen broccoli can be thawed in small saucepan, if you don't like it crunchy.
Combine rice, milk and honey. Add eggs; mix well. Stir in raisins. Place in greased baking dish. Sprinkle with cinnamon. Bake at 300° for about 1 hour. Serve with whipped cream, if desired.
Cook broccoli according to directions, omitting salt in cooking water. Drain. Arrange in a 10 x 6 x 1 1/2-inch baking dish. Flake tuna and place over broccoli. Combine soup, milk and cheese. Heat until cheese is melted. Stir in French fried onions, reserving some for top. Pour over tuna. Sprinkle remaining onions on top. Bake at 350° for 20 to 25 minutes. Serves 4 to 6.
Mix all ingredients well. Bake in well greased pan at 325° for 1 hour and 20 minutes.
Mix together hot sauce, ranch dressing and cream cheese. Beat with mixer until well blended. Add chicken and 1 c. Cheddar cheese. Pour into baking dish and sprinkle with remaining Cheddar. Bake at 350 degrees for 30 minutes. Serve with tortilla chips.
Mix dirt and swamp water. Add crushed bones and fat. Boil 1 minute. Add remaining ingredients. Mix and drop from spoon on wax paper. Cool. Eat up!
Pack whole cucumbers into gallon jar as tight as possible. Mix other ingredients and pour over cucumbers. Close jar and tape lid securely with masking tape to seal. Let stand at room temperature for 3 weeks.
Melt butter in skillet. Stir in sugar and cornstarch; mix well. Add water, cinnamon and apples. Cover and cook over medium heat. Spoon sauce over apples until they are fork-tender and sauce is thick, about 12 to 15 minutes. Serve warm. Makes 4 to 6 servings. Super easy to make and a great side dish for pork.
Marinate chestnuts in soy sauce for 30 minutes. Drain. Roll chestnuts lightly in sugar. Wrap with bacon strips and secure with toothpicks. Place on rack in baking pan. Bake at 400°, until bacon is brown and crisp. Serve hot.
Prepare cake mix as directed. Spoon into 18 paper-lined muffin cups. Bake 20 minutes. Cool completely. Remove paper liners. Spread Cool Whip on bottom and sides of cupcakes. Press coconut into whipped topping. Place cupcakes, top sides down, on serving plate. Refrigerate until ready to serve. Makes 18 snowballs.
Melt peanut butter and oleo in pan at medium heat. When cool, add sugar, cocoa and vanilla. Put in buttered pan and press with hands. Put in refrigerator until hard and cut to serve.
Roll out 1 package of rolls (don't separate) in a 13 x 9 x 2-inch baking dish. Pinch together if they try to separate. Mix the cream cheese, sugar, vanilla and egg yolk. Pour over rolls. Roll out the second package or rolls and put on top of this mixture. Beat egg white with fork and pour on top. Bake 30 minutes at 350°. Mix the confectioners sugar and milk. Glaze top while cheesecake is hot. Keep refrigerated. Makes about 15.
In baking dish, mix the 3 cans of corn, onion, eggs and 1/2 cup cheese. Cover with remaining cheese, croutons and small amount of milk to moisten. Cover and bake at 275° for 1 hour.
Pare apples; cut in eighths and arrange in unbaked pie shell. Sprinkle with 1/2 sugar mixed with cinnamon. Mix remaining sugar with flour; cut in butter until crumbly. Sprinkle over apples. Bake at 400° for 40 minutes or until apples are tender. Serves 6 to 8.
Mix the first 3 ingredients together and place in a 6 x 9-inch baking dish. Mix the brown sugar, flour, shortening, oatmeal and butter together. Sprinkle over the rhubarb mixture. Bake at 375° for 40 minutes. Serve with milk or cream.
Sort and wash beans; place in large Dutch oven. Cover with water and cook for about an hour and a half. Add remaining ingredients. Bring to boil. Cover; reduce heat and simmer for 1 hour or until vegetables are tender. Remove and discard bay leaf. Yield: 5 cups (230 calories per 1 cup serving).
Preheat oven to 375°. Cream oil, butter and sugars. Add vanilla and eggs. Stir in dry ingredients and blend. Roll a teaspoon of dough into a ball, then roll the ball into sugar, granulated. Put on cookie sheet and press down with bottom of glass tumbler dipped in sugar. Bake about 12 minutes.
Heat oven to 350°. Grease bottoms only of 2 loaf pans. Mix zucchini, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pans. Bake 50 to 60 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves; remove from pan. Cool completely before slicing. Wrap tightly and store at room temperature up to four days or refrigerate up to 10 days.
Blend 8 ounce package of Philadelphia cream cheese with 2 tablespoons milk. Add 1 (8 ounce) can medium or tiny deveined shrimp and 1 (8 ounce) can of crabmeat, both drained, 2 tablespoons finely minced onion, salt and pepper. Beat all ingredients until very well mixed. (I just put everything in a bowl and use the electric mixer.) Cover and bake 20 minutes at 350°.
Cook rice in boiling water. Cook sausage and onion together; drain. Heat 1 can mushroom soup and 1 can sweet milk. Now you later all of this: rice, sausage, cheese and gravy. Layer everything. Put in oven and bake until warm all the way through.
Cook first 4 ingredients until ropey and a light caramel color. Pour over popcorn and spread to cool.
Cream butter, sugars and egg yolk. Add flour and blend. Press dough into 9 x 13-inch lightly greased pan. Bake at 250° for 15 to 20 minutes. Drop chocolate chips on top; let melt and spread chips evenly. Sprinkle with nuts, if desired. Cool, then cut into diagonal squares.
Line 13 x 9-inch pan with wax paper. In saucepan, melt chocolate with pepper and butter (low heat). Beat eggs with sugar and vanilla until blended. Stir in cooled chocolate mixture, the kahlua and vodka.
Drain salmon, removing boning. Combine salmon, crackers (crushed), eggs and diced onion. Shape into patties; cover with flour. Fry salmon in oil over medium heat and very little oil until lightly browned on both sides.
Brown ground beef in large skillet; drain. Add corn and salsa; cook until thoroughly heated. Reserve 2 tablespoons olives. Stir remaining olives into beef mixture. Combine cottage cheese and sour cream in medium bowl. In 2-quart casserole, layer 2 cups chips, half of meat mixture, 3/4 cup Cheddar cheese and half of cottage cheese mixture. Repeat layers; cover. Bake in preheated 350° oven 35 minutes. Line edge of casserole with remaining chips. Top with tomato, reserved olives and remaining Cheddar cheese. Bake 10 minutes or until cheese is melted. Makes 4 to 6 servings.
Peel peaches and cut in half. Place in pie shell. Mix sugar and flour and sprinkle over peaches. Dribble cream over sugar and flour to moisten. Dot with butter. Bake at 375° until crust is brown and peaches are tender.
In a large saucepan, cook macaroni in boiling water for 6 to 8 minutes or until nearly tender. Drain well; return macaroni to the saucepan. Add undrained tomatoes, the mushrooms, oregano and pepper. Cover and simmer for 5 minutes or until macaroni is tender and most of the liquid is absorbed. Pour into a serving bowl; sprinkle with cheese. Yield: 6 servings.
Bring first 4 ingredients to boil. Remove from heat and add sugar and flour, stir well. Add eggs, buttermilk, vanilla and baking soda. Pour into greased 12 x 16 x 1-inch pan. Bake at 400° for 12 to 20 minutes. Frost immediately.
Arrange the ingredients except bacon in layers in order given. Lay bacon strips on top; cover. Bake at 350° for 1 hour, then uncover and continue baking 30 minutes. Yield: 4 servings.
Dissolve jello in boiling water. Add cranberry sauce; break up. Let chill 1 hour. Stir in orange and pineapple. Can be poured in mold. Chill 3 to 4 hours.
Blend together the cake mix, pudding mix, water, eggs and oil. Beat well. Stir in the coconut and walnuts. Pour into 3 greased and floured 9-inch layer pans. Bake at 350°f. 180°c. gas mark 4 for 35 minutes.
Sift dry ingredients together; set aside. Blend together the butter until light and fluffy. Add eggs, one at a time. Then add 1 tablespoon vanilla. Pulse (on/off in food processor) the oatmeal. Set aside. Add the flour gradually to the butter mixture, then add the oats (do not overmix). Add the nuts. Mix until just mixed in. Drop onto cookie sheets (use parchment paper if you have any) in golf ball size for bigger cookies or 1/2 of that for smaller cookies. Bake 12 minutes at 350°.
Cut up chicken. Coat with egg, then corn meal. Place in baking pan. Cover with picante sauce. Bake 1 hour, covered. Sprinkle with cheese and taco chips. Bake until cheese melts.
Melt cheese and add tomatoes. Add beef and keep hot in crock-pot. Serve with light tortilla chips.
In a large heavy saucepan, brown meat in butter. Add onions and saute until tender. Add remaining ingredients, except rice; cover and simmer for 1 hour or until meat is tender. Add more water if necessary. About 30 minutes before meat is ready, prepare rice according to package directions; set aside. Place all the meat and half the sauce in bottom of a 9 x 11-inch ring mold. Add cooked rice and pack tightly. Turn out onto a heated round serving platter. Serve remaining sauce separately. Garnish with parsley. Serves 6.
Brown chicken in oil; add vegetables. Saute. Add all the rest of the ingredients except rice; bring to a boil. Add rice; stir. Cover, turn off heat and let stand 5 minutes.
Slice cucumbers lengthwise to fill a two-gallon crock. Dissolve salt in one gallon of boiling water. Pour salt water over cucumbers. Cover and let stand one week; drain.
Drain juice from oranges. Bring to boil with spices in saucepan. Add sugar and vinegar. Continue to simmer for 5 minutes. Add oranges and heat. Can be stored in refrigerator or sealed in small canning jars.
Put in 9-inch square pie dish (greased and floured). Bake at 350° for 35 to 40 minutes or until a toothpick comes out clean.
Cream the cream cheese. Gradually add sugars until light and fluffy. Mix nondairy and whipped topping into frosting. Spread frosting on bottom layer of cake and pour desired amount of berries. Add the top layer, frost top and sides. Pour desired amount of blueberries on top of top frosted layer.
Brown cut chicken in margarine. Salt and pepper to taste. Place in casserole dish. Add chicken soup and wine. Stir well. Bake in a 350° oven for 1 hour. Serve with rice.
Cream shortening, sugar and eggs together. Add soda, salt, flour, sour milk, vanilla, apples and chopped walnuts, if desired. Mix all together and spoon into greased loaf pan.
Layer bottom of dish with 1 pack Ritz Crackers. Cut up half of butter and chip pieces over crackers. Mix cans of chicken breast (drained) with cream of chicken soup, water chestnuts (drained), pimentos and sour cream. Mix together and spread over crackers evenly. Put more Ritz Crackers on top of spread with the other half of butter. Preheat oven to 350°. Cook until casserole starts to bubble.
Heat oven to 350°. Grease 13 x 9 x 2-inch baking pan with unsalted shortening. Sift flour with salt, baking powder, cinnamon, allspice and nutmeg.
Cream butter in mixing bowl at low speed. Gradually add sugar, creaming well at medium speed. Add 1 egg at a time; beat 3 to 5 minutes. Spoon into baked pastry shell. Chill 2 hours. Serve with whipped cream and chocolate (sweet) shavings on top of cream.
Beat eggs and milk together until blended. Add salmon, breaking up lightly with a fork. Gently stir in remaining ingredients. Pour mixture into baked pie shell, being sure the solids are distributed evenly in the bottom of the shell. Microwave, uncovered, at power level High for 10 1/2 to 13 1/2 minutes. Let stand for 5 to 10 minutes, or until center becomes firm.
Mix all ingredients together, saving a small amount of crumbs for topping. Put ingredients in dish and cover with remaining crumbs. Bake at 375° for 25 to 30 minutes.
Melt butter in large pan. Add chicken. Add 2 cans of water or chicken broth. Mix well. Cook 45 minutes in 400° oven or on top of stove at very low heat.
Peel, boil and cut potatoes in pieces. Place in a baking dish. Place sugar over potatoes. Add cherries with juice, pie filling, butter and sprinkle nutmeg. Bake at 350° for 45 minutes or until brown.
Fill blender one-half full of ice, add rum, Kool-Aid (sweeten if not already sweetened), and strawberries. Top off with 7-Up or Sprite. Blend until slushy. Top with whipped cream or blend in ice cream (vanilla). Pour into cocktail glasses and garnish with whole strawberry. Can be frozen and used later.
Combine all ingredients. Put in individual containers with lids. Freeze. Take out of freezer 20 minutes before serving.
Cream butter and sugar. Add eggs. Add dry ingredients alternately with milk. Blend well. Add preserves, orange rind, juice and nuts. Mix well. Pour into a large greased stem pan and bake for 3 to 3 1/2 hours at 325°. Raise oven temperature to 375° during the last 15 minutes to brown cake. Cake should feel firm in center when done. Cool on cake rack before turning out of pan.
Mix sugar, cocoa and milk. Add margarine. Boil for 3 minutes. Take off heat; add vanilla, peanut butter and oats. Put cookie patties on wax paper. Let cool, then serve. Yields 2 dozen.
Mix all ingredients except crackers together. Crush crackers and put crumbs on top. Bake at 350° for 25 minutes. Double this to make good-sized dish.
Mix well and press in 9 x 13-inch pan. Bake 10 minutes at 350°.
Drain beans, reserving 1/2 cup liquid. Combine beans and liquid with other ingredients. Pour into buttered 2 1/2-quart casserole and bake at 350° or cook in large skillet until bubbly and heated through. Yields 6 servings.
Cut apple into fourths. Cut out center part with seed. Let child spread peanut butter into area where middle of apples was. Insert 1 toothpick through peanut butter into apple. Cut cheese slice into fourths from corner to corner. Place 1 sail shaped slice onto toothpick. Now, you have an apple boat. Delicious and nutritious.
Mix the above and pour over chicken parts in a greased casserole. Bake uncovered 1 1/2 hours at 350.
Combine cauliflower, celery, apples and peanuts in large serving bowl. Blend yogurt, orange juice, salt and pepper in small bowl. Pour over cauliflower mixture; toss to coat. Refrigerate, covered, until ready to serve. Sprinkle with parsley. Serves 6.
Cream sugar and margarine. Mix in egg and vanilla. Stir dry ingredients together; blend into sugar-margarine mixture. Refrigerate 2 to 3 hours. Heat oven to 375°. Using half of dough at a time, make cut-outs. Roll dough to 3/16-inch thickness. Place on lightly greased baking sheet. Bake 7 to 8 minutes until delicately golden. Decorate with Easy Creamy Decorating Icing.
Melt oleo, Coke and cocoa in saucepan. Pour over flour and 2 cups sugar. Mix together and add eggs, buttermilk, soda and vanilla. Mix well. Bake at 325° for 35 to 40 minutes. In another pan, put marshmallows, milk, sugar and coconut. Cook until thick and pour over cake while hot.
Wash all vegetables thoroughly. Chop, dice or slice all vegetables into bite sized pieces. (You will need a large container.)
Place refried beans in a 10 x 15-inch dish. Smooth beans out to cover bottom of dish. Layer the next 7 ingredients in order. Refrigerate until ready to serve with tortilla chips.
Combine all ingredients. Mix and pour into a 13 x 9-inch greased and floured baking pan. Bake at 350° for 45 minutes.
In heavy pan over medium heat, combine the first 4 ingredients. Heat to 290°. Add nuts; cook until 300°, stirring constantly. Pour onto 2 greased cookie sheets. Melt the Hershey bar; spread over the top. Pour rolled walnuts on top. When hardened, break into pieces.
Melt chocolate in double boiler; add water and sugar. After melted and cooled, add unbeaten egg yolks one at a time. Add beaten egg whites. Alternate chocolate mixture with ladyfingers. Refrigerate 12 hours and serve with or without whipped cream.
Boil chicken and set aside. Cook rice in chicken broth. Chop green onions, slice sausage and cut up bacon and brown. Mix all well, except chicken. Put in casserole dish and lay chicken on top; brown in oven.
Place all ingredients in a food processor and process until coarsely chopped. Use as a sandwich spread or serve on crackers. Yield: 2 1/2 cups.
Combine boiling water and gelatin packages in large bowl. Stir until gelatin is dissolved. Stir in lemon juice and 1/2 cup cold water. Slowly stir in blueberry pie filling. Pour into an 8 x 8-inch baking dish. Chill until firm.
Mix ingredients in order listed (except last 3). Brown 1 pound beef and drain. Add kidney beans and salt. Heat. Add this mixture to cold salad. Mix well.
Melt margarine in bottom of 9 x 12-inch Pyrex dish. Add flour and pecans, mix well and spread over bottom of pan. Bake at 270° for 1 hour.
Cream butter and brown sugar together. Add egg; mix well. Add other ingredients and mix well. Chill dough and drop by teaspoon on greased cookie sheet. Bake at 400° until lightly browned.
Brown meat and onion in skillet on medium-high heat. Stir in water, catsup, mustard, salt and pepper. Bring to a boil. Stir in rice and cover. Remove from heat. Let stand for 5 minutes; fluff with fork. Sprinkle with cheese and cover. Let stand until cheese is melted. Garnish with lettuce, pickles and tomato slices.
Brown the hamburger; drain off excess fat. Add rest of ingredients and cook slowly for 4 or 5 hours or until sauce is thick.
Cream butter and sugar. Beat in eggs, one at a time. Add vanilla extract and slowly beat in peanut butter. Sift flour with baking powder and salt. Add flour mixture, a little at a time, until well blended. Line a 9 or 10-inch tube pan on the bottom with wax paper. Bake at 350° for 45 minutes; reduce heat to 325° and bake 15 to 20 minutes. Cool in pan on wire rack for 10 minutes; then turn out.
Pan fry steak until brown. Mix ingredients, onion, sweet pepper, banana pepper, tomatoes, garlic salt and sugar. Add to pan fried steak. Heat on medium-high heat until boiling. Lower heat; simmer for 20 minutes. Serves approximately 8.
Chop cabbage and pack into 6 quart jars. Bring to boil other ingredients and pour over cabbage. Seal.
Combine all ingredients. Shape into small balls, flatten slightly and place on greased cookie sheet. Let stand half hour. Bake at 325° for 30 to 35 minutes until slightly browned. Makes 18.
In 1 1/2 quart casserole dish, blend soup and milk; stir in chicken, noodles, pimento and parsley. Bake at 350° for 25 minutes. Stir together, then top with bread crumbs. Bake 5 minutes more.
Melt butterscotch and semi-sweet morsels. Add cereal and peanuts. Stir together. Spoon onto waxed paper.
Melt the butterscotch morsels over hot water with the peanut butter. Mix in a large bowl the marshmallows and noodles. Add butterscotch mixture and mix all together, then drop by teaspoon on wax paper.
Mix and bring first 4 ingredients to a boil. After it comes to	a good boil, continue boiling 1 1/2 minutes by the clock. Remove from heat and add remaining ingredients. Stir well. Drop by teaspoonfuls on waxed paper to cool.
Fill a 9-inch pie pan full of sliced apples. Sprinkle with 1 teaspoon sugar mixed with cinnamon. In a small bowl combine 3/4 cup melted butter. Spread mixture over apples. Bake at 350° for 45 minutes or until golden brown.
Spray Bundt pan with nonstick spray. Melt margarine. Open biscuits. Dip each biscuit in melted margarine. Stand biscuits side by side in Bundt pan. Cook in a 350° oven for 20 minutes or until brown.
Place the peas in a medium-sized saucepan. Cover with 2 cups broth; bring to a boil for 2 minutes. Cover; remove from heat and allow to soak for 1 hour. Drain and discard the soaking liquid. Add the remaining ingredients to the pan, including the remaining 1 cup chicken broth. Bring to a boil, cover again, reduce heat and simmer slowly for 2 hours, stirring occasionally. Add water as necessary to keep the peas covered with liquid. Remove the bay leaf. Place in a serving bowl and serve hot, garnished with parsley.
Peel the potatoes if skins are tough, otherwise scrub. Cut potatoes into thin slices but not all the way through. Use handle of wooden spoon to prevent cutting all the way through. Put in baking dish and fan slightly. Sprinkle with salt. Drizzle with butter. Sprinkle with herbs. Bake potatoes at 425° for about 50 minutes. Remove from oven and sprinkle with cheeses. Bake for another 10 to 15 minutes until lightly browned and cheese is melted.