HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook macaroni as directed on package; rinse and drain. Melt butter; stir in flour, salt, pepper and paprika. When well blended, add milk slowly, stirring constantly over low heat until mixture thickens and boils. Add cheese and Worcestershire sauce; stir until cheese has melted. Add drained macaroni; pour mixture into greased 2-quart baking dish. Bake at 400° for 20 minutes, or until begins to brown.
Roll bread dough into 1/2 inch thick rectangle. Brush top of dough with oil. Cut dough with sharp knife into 1 inch pieces.
Pour hot water on jello; stir quickly to melt. Stir until dissolved; add sugar. Let cool slightly. Add coconut, pineapple and oranges; stir. Add nuts. Fold in sour cream. Mix well. Pour into 4-cup mold. Chill until congealed. Keeps well.
Mix all ingredients. Bake at 300° for 45 minutes or until top is brown.
Arrange chicken in a single layer. Combine all other ingredients, pour over chicken and bake, uncovered, at 375° for approximately 1 hour (or until done).
Mix all ingredients together. Top with buttered cracker crumbs. Bake at 350° for 1 hour.
Mix sugar and eggs until creamy. Add milk and mix well. Add vanilla. Mix in melted butter. Bake in 8-inch pie shell made or already made (bought). Cook in a 325° oven until golden brown on top and set.
Prepare cake mix according to directions on box. Beat cream cheese, instant vanilla pudding and 2 cups milk in small bowl. Beat 2 minutes at medium speed. Spread on each layer. Spoon 1 can crushed pineapple over layers. Spread whipped topping on sides and top; refrigerate.
Mix anything you want, such as ham, bologna, onions, broccoli or cheese. Fry in pan until middle is not runny.
Beat eggs in creamed sugar and butter. Add 1/2 dry ingredients (sifted). Add mashed bananas, rest of flour and nuts. Bake in greased loaf pan for 1 hour at 325°.
Put yeast, warm water and sugar in a large bowl; let stand until dissolved. Add butter, then flour, dry milk and salt. Beat well with mixer. Shape into rolls and place on greased baking sheet. Let rise in warm place until about double in size. Bake at 425° about 15 to 20 minutes or until golden brown.
Steam broccoli until tender; drain. Put in large mixing bowl. Add butter, soup, Cheez Whiz, 1 teaspoon garlic powder, pinch of salt and dash of pepper. Mix well. Pour in 2-quart casserole dish. Bake, uncovered, at 350° for 40 minutes. Serve hot.
Clean and truss the chicken. Rub it all over with a mixture of the combined spices and salt. Brown the chicken in oil in a large pot. To the pot, add chicken cube, boiling water, soy sauce and garlic. Cover and simmer for 1 hour, basting occasionally. Add the potatoes to the pot. Simmer and baste until the potatoes are done.
Mix Eagle Brand milk, prepared pudding and Cool Whip. Layer vanilla wafers, bananas and pudding mixture. If desired, crush some vanilla wafers to put on top to finish pudding.
Prepare all ingredients separately. Salad is better prepared the day before. To thaw green peas, dip in boiling water and drain. Start to layer salad using enough lettuce to cover bottom of container. Layer remainder as you want but, making a middle layer of lettuce. End the layers with lettuce on top.
Mix all ingredients together. Pour onto a floured board. Knead for 1 minute. Cut out, using drinking glass top or round biscuit/donut cutter. Place in greased baking pan and sprinkle each biscuit with a little oil. Bake at 450° for 30 minutes. Makes 12 biscuits.
Mix all ingredients together. Pour into a greased tube pan. Bake at 350° for 45 to 50 minutes. Cool and dust with powdered sugar.
Heat oven to 400°. In large bowl, combine all ingredients except chutney; mix well. Gently shape mixture into 1-inch balls. In large shallow baking pan, arrange meatballs in a single layer. In a small bowl, spoon about 1/4 cup chutney; brush meatballs with chutney. Bake, rotating balls once or twice, until cooked through and brown, 15 to 20 minutes. Place under broiler briefly to brown if needed. Arrange on serving platter; insert wooden picks. Spoon rest of chutney into serving bowl or pineapple shell. Makes about 24 meatballs. See Pineapple Chutney Sauce.
Cook ground beef in skillet until just done; drain. Stir in chili seasoning and stir until mixed. Add the tomato sauce and cover; let simmer about 10 minutes. In a 2-quart casserole dish, place 1/2 of the chili. Chop the onion and spread over chili. Cover with a layer of Fritos and 1/2 cup cheese. Put remaining chili on casserole; top with a heavy layer of Fritos.
Preheat oven to 350°. Bake pie shell for 8 minutes. In a large skillet, combine meat, green peppers, onion and seasoned salt. Cook and stir over medium heat until meat browns. Pour off fat. Add cheese and stir until melted. Remove from heat; stir in tomato sauce and eggs. Pour into pie shell. Bake 25 to 30 minutes. Remove from oven and arrange onion rings on top of pie. Bake 5 more minutes.
Add cold water to make 1 gallon. Add a few drops of food coloring if desired. Cheap and easy!
Blend sour cream and cream cheese together. Add taco mix. Pour into a 2-quart Pyrex dish. Chop dried beef and place on taco mixture. Layer lettuce, tomatoes and cheese to top of bowl. Better if made 3 or 4 hours ahead.
Cook shells and drain well. Cook broccoli and drain. Saute mushrooms in butter. Mix all ingredients together and simmer over low heat 5 to 7 minutes. Mixture will burn easily, so keep heat low. May be refrigerated and served later.
Mix Crisco, sugar and 1 teaspoon vanilla well. Add eggs one at a time. Make a paste with the food coloring and cocoa; add to sugar mixture. Alternate with flour and buttermilk and next teaspoon vanilla. Mix vinegar with soda and add. Bake at 350°.
Cream sugar and butter. Add egg. Stir (don't beat). Add dates. Cook over low heat about 10 minutes. Add pecans. Cook 1 more minute. Pour onto wax paper to cool. When cool enough, shape into balls. Roll in coconut. Makes 5 dozen.
Mix together sauce ingredients; spread chicken pieces in baking pan and spoon sauce over chicken. Bake at 350° for 1 1/2 hours. Baste once or twice. Serve 8.
Mix gelatin and water well. Add sherbet. Chill until slightly firm and add to drained fruits. Add nuts, if desired. Makes 2 quart molds.
Make like biscuits. Roll out thin on well floured cloth. Let dry out before cutting.
Preheat oven to 350°. Combine cream cheese and mayonnaise. Mix well. Press in garlic. Drain artichokes and crabmeat; chop. Grate Parmesan cheese. Slice green onions. Zest lemon to measure 1 teaspoon zest. Add artichokes, crabmeat, cheese, onions, lemon zest and black pepper to cream cheese mixture. Spoon into baking dish. Bake 25 to 30 minutes or until golden brown around edges. Sprinkle with red peppers and additional green onions. Serve with Baked Pita Chips.
Put all ingredients in strong blender carafe. Whirl at highest speed until completely liquid. Serve with straws and spoons.
Heat an 8-inch cast-iron skillet in a 400° oven 5 minutes. Combine first 3 ingredients in a large bowl; make a well in center of mixture. Set aside. Combine eggs and next 3 ingredients, stirring until moistened. Remove skillet and coat with cooking spray. Pour batter into hot skillet. Bake at 400° for 20 minutes or until golden brown. Yields 8 servings. Contains 178 calories per serving (21% from fat).
Wash cucumbers, medium size is best. Pack in large mouth jar. Fill jar with cold water and seal. Let set at least 3 weeks. To sweeten, open drain and wash pickles. 3 weeks. Slice or chunk as preferred. Pack in jar. Add 2 cups of sugar. If real dry, add 3 tablespoons of water and place in refrigerator for about 3 days. Shake jar several times, will dampen sugar. Ready to eat. Keep in refrigerator.
Cream shortening and sugars. Add eggs and vanilla. Beat well. Sift dry ingredients and add to creamed mixture. Add oats and nuts. Mix well. Shape in rolls; wrap in waxed paper and chill. Slice 1/4-inch thick. Bake on ungreased cookie sheet (350°) for 10 minutes. Makes 5 dozen.
Brown beef and drain; add remaining ingredients. Bring to boil. Reduce heat, cover and simmer 30 to 40 minutes or until peppers are tender. Yield: 10 servings.
Salt and pepper chicken. Saute in oil. Spread chopped apples in layer in bottom of casserole. When the chicken is half cooked, remove from skillet and place in casserole on top of apples. Deglaze skillet with 1/4 cup apple liquid. Add to chicken. Cover and bake at 350° for 20 to 30 minutes. Serves 4.
Place broccoli on bottom of pan. Put chicken on top; mix soup, mayonnaise and curry powder and pour over chicken. Bake at 350° for 35 to 40 minutes in a 9 x 13-inch pan.
Mix and sift together dry ingredients. Separate eggs; beat yolks and add milk. Add to dry ingredients. Add cooled melted shortening, vanilla and nuts. Fold in egg whites beaten stiff. Serve with vanilla ice cream.
Cook macaroni, drain and rinse. Add margarine, eggs and milk. Boil vegetables (5 minutes). Add to macaroni mixture. Add cheese and mix well. Grease 2 1/2-quart casserole, reserve some cheese for topping.
Mix all the ingredients together. Moisten with real mayonnaise. Add seasoned salt, garlic and onion powder or salt to taste.
Mix ingredients together, form meatloaf and bake at 400° for 30 minutes.
Cook noodles; brown ground beef and onion until tender. Add salt and pepper. Add noodles, corn, soup, sour cream and pimentos; mix well. Pour into baking dish. Sprinkle with cracker crumbs and grated cheese. Dot with margarine. Bake at 350° until cheese melts.
Mix in large kettle; bring to a boil. Reduce; simmer 1 1/2 hours, uncovered. Stir occasionally. Right before 1 1/2 hours are up, bring to boil again and put in jars and seal. Store in cool place.
Mix first 5 ingredients, being sure to add lemon juice last. Pour into graham cracker crusts; keep refrigerated. (Let Cool Whip soften before using.)
Mix meat, soup, milk, black olives and spices. Layer noodles, soup mixture and cheese. Repeat layers 3 times. Cover; let stand overnight, then add 1 cup boiling water. Sprinkle over the top a mixture of the Rice Chex, melted margarine and Parmesan cheese. Cook in an 8 x 12-inch pan at 375° for 40 minutes. Let stand 20 minutes.
Combine beef, breadcrumbs, salt, nutmeg, onion, milk, water and egg. Mix well and shape into 1-inch balls. Cook meatballs in hot oil until browned. Combine chili sauce, jelly and lemon juice; add to meatballs and simmer for 20 to 30 minutes. Yield: 2 dozen.
Spread dough on bottom and halfway up sides of greased 13 x 9-inch baking dish. Top with tomato, green pepper, onion, Parmesan cheese and Crab Delights. Mix eggs, water, mustard and seasoning in small bowl. Pour over Crab Delights. Bake in 375° oven for 25 minutes or until eggs are set and puffed in center. Let stand 5 minutes before cutting. Makes 6 to 8 servings.
Peel and cut eggplant into cubes. Cook in water until tender. Drain. Add salt and pepper to eggplant. Saute onions in butter until soft. Mash tomatoes, mix with onions and combine with eggplant. Beat in eggs and bread crumbs. Grease casserole. Spoon in eggplant. Pour milk over top until covered. Top with 1/2 cup grated cheese. Bake at 350° until hot and bubbly all the way through.
Cream sugar, eggs and oil. Add vanilla. Sift dry ingredients. Stir in apples. Pour into 2 ungreased loaf pans or 4 mini loaf pans or muffin pans. Bake at 300° for 1 1/2 hours. Remove immediately from pans. Sprinkle with cinnamon and sugar. Then wrap in foil while warm. Freezes well.
In large salad bowl, shred head of lettuce and fill the bowl half full. Then spread evenly over the lettuce in layers the following: celery, green pepper, onion and peas. Spread Miracle Whip evenly over the layer of peas. Sprinkle sugar over the Miracle Whip and top with the Cheddar cheese. Cover tightly with Saran Wrap and leave in the refrigerator overnight. Just before serving, garnish with tomato wedges.
Bring syrup and sugar to a boil, stirring constantly. Remove from heat and stir in peanut butter, blend well. Pour over cornflakes and mix to make sure all cornflakes are covered. Drop by teaspoonfuls onto waxed paper. Leave until set.
Fill pie crust with fruit. Mix remaining ingredients and pour over peaches. Bake at 400° for 45 to 60 minutes, until firm.
Heat the oil for 1 minute in a large saucepan over moderate heat. Add the onion; saute, stirring until limp, about 5 minutes. Add the potato, bay leaf, marjoram, nutmeg and stock; bring to a boil. Lower the heat to moderate; cover and cook at a gentle boil until the potato is just tender, about 10 minutes. Add the cream-style corn, corn kernels, milk and black pepper; bring to a boil. Lower the heat to moderate. Add the red pepper and shrimp; boil, gently uncovered, until the shrimp are just cooked through, about 3 minutes. Remove the bay leaf. Serves 6.
Boil eggs and potatoes. Let cool and peel. Then cut up potatoes in medium size cubes and cut eggs into very small pieces. Then cut celery into small pieces. Slice radishes very thin. Put all of these together and add salt, pepper, paprika, mustard, vinegar and Miracle Whip. Mix together. Chill 30 minutes. Serves 8 to 12.
Grease a 9 x 12-inch glass baking pan. Beat eggs and all wet ingredients. Once mixed, add all dry ingredients. Beat until smooth. Fold in nuts and apples. Pour in baking pan. Sprinkle with cinnamon and sugar. Bake at 350° for 40 to 45 minutes.
Combine dry ingredients. Add anchovy paste and vinegar and mix well. Store in small airtight container in refrigerator. (Keeps several weeks.)
Put chicken parts, skin side down, in baking pan. Drizzle with butter. Bake 20 minutes in 400° oven. Turn and bake 20 minutes more. Stir in 1 can cream of mushroom soup until smooth. Top chicken with soup and bake 20 minutes. Serves 4.
In 10-inch skillet over medium heat in hot oil, cook carrots, zucchini and mushrooms (may use other vegetables). In bowl, stir together cornstarch, chicken broth and soy sauce until smooth. Gradually stir in vegetables. Cook over medium heat until mixture boils and thickens. Stir in chicken; heat through. Serve over rice. Sprinkle with onions. Makes 4 servings.
Stew chicken 2 1/2 to 3 hours until meat falls off bones. Make ground meat into small meatballs and add to deboned chicken and broth. Cook spinach separately. Add cooked spinach to chicken, broth and meatballs. Cook until meatballs are done (approximately 1 to 1 1/2 hours). Whip eggs until fluffy; mix in cheese and whip some more. Pour slowly into hot soup mixture. If broth is not strong enough, add a couple of bouillon cubes (chicken). Season to taste. Tastes better the second day.
Dissolve jello in hot water; add cranberry sauce until smooth and add pineapple, apple, pecans and celery. Stir until mixed. Refrigerate.
Combine all ingredients in a heavy Dutch oven. Stir thoroughly from bottom. Cover and bake at 300° for 3 to 3 1/2 hours. (In a crock-pot, cook for 3 1/2 to 5 hours.)
In a small saucepan, melt butter. Stir in crumbs. Reserve 1 tablespoon for garnish and pat crumbs on bottom of buttered 8 x 8-inch baking dish. Set aside. In medium bowl, combine pie filling, condensed milk and lemon juice. Mix until smooth. Spread into prepared pan. Top with whipping cream and reserved crumbs. Freeze for 3 hours. Serves 9.
Scald the vinegar with the sugar and pickling spice. Add the water and the beets. Cover and let stand at least one day before using.
Cook ingredients until thick. Add ham or bacon (cut up), and dice a couple of hard boiled eggs and add. Put in container and use as needed.
Add sugar to cold water and bring to a boil to dissolve sugar quickly. Remove from heat and add sliced fruits. Cover and let stand for about four hours.
Mix the first 5 ingredients and form into balls. Roll in flour. Brown slowly. Pour the soup and water over and simmer 20 minutes. Pour over cooked rice.
Cook squash in boiling water until tender. Combine all ingredients except paprika and 1/2 cup cheese. Blend well. Pour into greased casserole. Top with remaining cheese and paprika. Bake at 400° for 20 to 25 minutes. Yields 6 servings.
Saute broccoli and carrots in margarine until crisp-tender; stir in tomatoes. Place in four 8 ounce baking dishes. Beat egg whites and salt until stiff peaks form. Fold in combined remaining ingredients. Spoon mixture evenly over vegetables. Broil 3 to 4 minutes or until golden brown. Serve immediately. Makes 4 servings.
Combine and put in unbaked pie shell and bake at 350° for 1 hour.
Heat butter and oil in saute pan or cast-iron casserole. Brown chicken pieces. Add garlic and shallots. Saute for 10 minutes or until skins of garlic are lightly colored. Season liberally with salt and pepper. Add the wine. Cover, reduce heat and cook gently for 30 minutes. When meat is done, uncover and turn heat on high. Boil this, stirring constantly, until liquid evaporates. Bring saute pan to the table and serve chicken pieces with the garlic cloves. Eat the garlic with the chicken, first biting into each clove so that you can slide the tough skin off and discard it on your plate. The taste of the garlic is exquisitely subtle. You can also add broccoli and Brussels sprouts (quartered or halved) to this. Can be served with rice or pasta. Serves 4.
Dissolve the jello and salt in boiling water. Add 2 packages partly thawed frozen raspberries. Stir until completely thawed. Chill until jello partly sets.
Mix 5 tablespoons of sugar and 2 teaspoons of cinnamon and sprinkle over sliced apples. Let stand 1/2 hour.
Mix first 4 ingredients and boil until soft ball stage. Remove from heat and add 1 cup peanut butter and 1 jar Marshmallow Creme. Pour into buttered pan.
Mix flour, salt, sugar and cinnamon. (Save 1 cup for crumbs on top of cake.) To remaining flour mixture, add molasses, water, baking soda and oil. Pour into a 13 x 9 x 2 1/4-inch pan. Spread 1 cup flour mixture on top. Bake for 35 minutes at 350°. Top with whipped cream, if desired.
Crush Ritz crackers and combine with walnuts. Beat egg whites until stiff. Add sugar to egg whites and blend. Fold egg whites into nut mixture and add vanilla. Pour into a 9-inch pie pan and bake at 300° for 45 minutes (until golden brown). Cool, then refrigerate. When ready to serve, whip heavy cream and spread over pie. Sprinkle with grated chocolate.
Cream the butter and sugar. Mix in egg and flavorings. Add blended dry ingredients. Refrigerate 2 to 3 hours. Roll dough on lightly floured surface and cut with a cookie cutter. Sprinkle with granulated sugar and, if desired, decorate with colored sprinkles, red hots, etc. Bake on an ungreased cookie sheet in a 375° oven for 7 to 8 minutes. Makes 5 dozen.
Melt cheese and margarine together in top of double boiler. Sift sugar and cocoa together until thoroughly mixed and no lumps remain. This is very important.
In saucepan, melt butter; stir in flour, salt and pepper. Add chicken broth; cook and stir until mixture boils. Cook one minute; set aside. Brown chops in oil; season with additional salt and pepper, if desired.
Cook carrots until crisp-tender; drain well. Mix in remaining ingredients while carrots are hot. Refrigerate 24 to 48 hours. Serve cold.
Marinate meat for several days in vinegar, water and pickling spices (put spices in a spice bag; can use piece of cheesecloth). Place meat and juice in pot and add remaining ingredients and enough water to cover. Cook for several hours until meat is fork-tender. (Can be cooked in crock-pot.) Cook and drain potatoes. Mash with egg and add flour until potatoes can be formed into balls. Use hands. Drop into boiling, salted water and cook until balls rise to top. Serve with sour beef.
Mix all dry ingredients. Cut in Crisco; add buttermilk and yeast mixture. You don't need to let them rise. Fill greased muffin tins 2/3 full. Store remainder of dough in airtight container. You can take dough out of refrigerator and cook. Will keep up to 2 weeks. Cook at 400° until done.
Brown hamburger; chop onions and cook along with hamburger. When hamburger is cooked, add tomato paste and chili sauce. Simmer for a few minutes.
Mix shortening and sugars together until creamed; add eggs and mix until fluffy. Then add peanut butter and vanilla to mixture and beat about 1 minute. Mix flour, soda and salt together; then add to mixture a little at a time. Don't grease pans. Make	into little balls and press down. Bake at 350° for about 8 to 10 minutes.
Preheat oven to 350°. Cut graham crackers in half and lay out on a 10 x 15-inch cookie sheet. Sprinkle crackers with nuts. In a medium size saucepan, melt margarine; add sugar and bring to a rolling boil. Boil for 2 minutes. Spoon mixture over crackers and bake 10 minutes. Remove immediately with a spatula onto aluminum foil. Let cool. These freeze well.
Season ground beef with salt and pepper; form into patties. Cook over medium heat until done. Drain most of the excess grease from the pan. Pour soup into skillet with patties and add mushrooms. Simmer for 15 minutes. Serve with rice.
Boil chicken in garlic water until cooked. Cool; dice in large pieces and set aside. Peel and dice potatoes in large pieces. Peel and diced onions. Cook potatoes, onions and corn in chicken broth. Add chicken and milk.
Crush wafers; melt margarine. Mix well and pat firmly in 9 x 13-inch dish. Chill in freezer. Dissolve Jell-O in boiling water; stir in milk and undrained strawberries. Mix in Cool Whip and marshmallows. Stir until mixed well. Take dish out, then pour mixture over, spreading evenly. Chill 4 to 6 hours before serving. Keep refrigerated.
In large bowl, beat peanut butter and margarine until creamy. Beat in sugars, egg, soda, baking powder and vanilla until well blended. Mix in flour thoroughly. Form 1-inch balls. Place 2 inches apart on ungreased cookie sheet, using a fork dipped in flour to mash flat. Bake at 375° for 7 to 9 minutes until light brown. Makes about 3 dozen.
Soak marshmallows in 1/2 cup cream. Mix all ingredients together; form into a roll. Roll in crumbs. Let stand in refrigerator overnight. Cut in slices. Serve with whipped cream. Top with a maraschino cherry.
Mix together pimento, onions, water chestnuts, mayonnaise, sugar and Parmesan cheese. Pour over peas and mix well. Refrigerate!
Combine all ingredients and shape into patties. Fry until golden brown. Makes 6 patties.
Wash meat with cold water, cover with cold water and bring to the boiling point. (If very salty, it may be soaked in cold water for several hours before cooking.) Skim, cover the kettle and simmer until the meat is tender (4 to 5 hours).
Whip 1 can of Eagle Brand milk, lemon juice and Cool Whip together. Add pineapple. Fill pie shells and chill 2 hours.
Grate the Longhorn cheese, sharp cheese, chipped beef, eggs, onion, peppers and olives. Mix with mayonnaise. Then, if you like, roll in crushed nuts. Let set up overnight. Serve with crackers.
Brown meat, drain, and set aside. Blend next 4 ingredients. Stir in meat, cheese and onion. Add seasonings. Pour into pie shell. Bake at 350° for 35 to 40 minutes or until brown. Can be made ahead of time. Freeze before baking.
Preheat oven to 375°. Cream shortening with sugar. Add egg and orange peel. Mix thoroughly. Blend in flour, alternately with orange juice. Roll dough on floured board to 1/8-inch thick. Cut into shapes or doughnut rounds. Place on lightly greased baking sheet. Bake 7 to 8 minutes or until lightly browned. Makes 3 to 4 dozen.
Melt margarine in large Dutch oven over medium-high heat. Add the mushrooms and saute for 3 minutes. Stir in flour. Gradually add milk, stirring with a whisk. Add the potato, thyme, salt, pepper and corn. Bring to a boil. Stir in shredded chicken and 2 T. green onions. Cover, reduce heat and simmer 15 minutes. Ladle into bowls and sprinkle with 1 T. green onions.
Combine vinegar, oil and sugar. Mix well. Add all other ingredients. Put in fridge for at least one hour before serving. Best if marinated 8 hours or overnight.
Mix cheese and margarine well. Add flour and salt. You may add 2 tablespoons of Crisco for crispness, if desired. Roll into ball the size of a marble. Press with a fork. Bake at 350° for 8 to 10 minutes or until crisp.
Cook together until thick and remove from heat; add a little butter or margarine. In a serving dish, layer custard and sliced banana. Sprinkle chopped nuts on top.