HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook macaroni following directions; drain. Return macaroni to pan and immediately stir contents of cheese packet into hot macaroni. Blend well. In large bowl combine remaining ingredients with macaroni; toss with fork and season to taste. Chill thoroughly before serving. Makes 6 to 8 servings.
In large jar, alternately layer the sliced cucumbers and onions. In a medium saucepan, combine sugar, vinegar, celery seed, salt, mustard seed and turmeric. Bring to a boil, stirring just until the sugar is dissolved. Pour over the cucumbers and onions. Cover tightly and refrigerate for 24 hours before using. Stores for several months. Makes up to seven cups, really crispy and delicious.
In mixing bowl, stir together corn muffin mix, rolled oats and cracked wheat. Add eggs and milk; stir until mixture is moistened. Stir in pecans. Spread batter evenly in a greased 9 x 9 x 2-inch baking pan. Drizzle with the 1 tablespoon syrup. Bake in a 400° oven for about 20 minutes or until done. Serve warm, cut into squares, with additional maple syrup or butter or margarine.
Place hamburger in large boiler and cook over medium-high heat. Stir until separated and cook about 10 minutes. Add onion and cook for 5 minutes. Add tomato soup, water, noodles and juice from mixed vegetables. Cook until thick, about 10 minutes. Add vegetables and pour into large casserole dish. Cover with cheese and bake about 5 or 10 minutes. Then serve.
In 12 x 8-inch baking dish, microwave oil, garlic, salt and paprika on High 30 to 45 seconds until garlic softens. Stir in brown sauce. Cut each potato unpeeled lengthwise into 6 wedges. Add to oil, stirring to coat all sides. Cook, covered, on High 15 to 18 minutes, turning over and rearranging twice. Discard oil mixture. Makes 6 servings, 125 calories.
Boil chicken until tender. Remove from broth, debone and cut into pieces. Add soups, broth and stuffing cubes. Pour into sprayed casserole.	Dot with margarine cut into small pieces. Bake at 350° for 30 minutes.
Dressing: Finely chop ginger root. In small bowl, whip ginger root, garlic, vinegar, orange juice, vegetable oil, sesame oil, soup mix and sugar. Cover refrigerated until ready to use.
Pound chicken breasts between wax paper to 1/4-inch thick. Heat oil and butter in large skillet over medium high heat. Quickly saute chicken, turning once until lightly browned 45 to 60 seconds per side. Do not crowd the skillet. Remove from heat and transfer chicken to large plate; sprinkle with sage. Top each with the prosciutto. Add Marsala to skillet. Cook over medium-high heat scraping up brown bits from skillet until liquid is reduced and slightly thickened, about 1 to 2 minutes. Add cream. Reduce until thickened; reduce heat to low. Add salt and pepper to taste. Add chicken and cook, spooning sauce over chicken until heated through. Arrange on platter; sprinkle with chopped parsley.
Saute hamburger, onions, peppers and celery. Add tomato paste, pork and beans, lima beans, kidney beans, salt and pepper. Top with canned biscuits. Bake at 425° for 30 minutes. Serves 6 to 8 people.
Butter 13 x 9 x 2-inch baking pan. Cook corn syrup, sugar and 2 tablespoons margarine in saucepan over low heat for 5 minutes or until mixture comes to a boil, stirring occasionally. Boil 1 minute. Remove from heat. Stir in peanut butter until smooth. Add cereal, stirring until all pieces are evenly coated. Press firmly into prepared pan.
Stir oil into flour; mix until smooth. Add egg to milk and add all at once to the oil and flour mix. Beat with electric mixer until smooth. Batter will be thin! Dust food lightly with flour, then dip in batter. Fry in hot grease. Drain on paper towel.
Mix gelatin with hot water; dissolve. Add rhubarb and strawberries. Chill and serve.
Mix dry cake mix and frosting mix first. Add remaining ingredients. Mix well. Bake at 350° for 1 hour in a greased and floured Bundt pan. Let set 10 minutes before removing from the pan. No frosting is necessary. Freezes well.
Spray 1 large loaf pan with Pam generously. Slice onions and squash, 1/4-inch thick slices. Brown venison very slightly in iron "spider." Line bottom of loaf pan with onion slices, follow with chunks of venison stew beef (tenderloin will also work). Now, place layer of squash slices. Alternate like this until you have used all ingredients. Place 3 sticks margarine on top of casserole. Cover concoction with black pepper, then cover with layer of tinfoil or lid and place on gas grill at low to medium heat for 45 minutes. After 45 minutes, remove tinfoil or lid and add 6 ounces of your favorite home brewed barbecue sauce and cook, uncovered, for no longer than 15 minutes.
Beat first 3 ingredients until thick. Stir in Eagle Brand milk and 1/2 of Cool Whip. Line 9 x 13-inch dish with vanilla wafers. Layer pudding with bananas. Spread remaining Cool Whip on top and sprinkle with crushed vanilla wafers.
Slice chicken, onion and veggies thinly. Peel garlic; reserve. Heat wok or heavy frypan until hot. Add oil and garlic (preferably peanut). Heat until smoking. Keep flame on high. Add veggies in order of denseness (e.g., add broccoli 30 seconds before mushrooms, etc.). Stir-fry 1 to 2 minutes. Remove. Add 1 more tablespoon oil; heat until smoking. Add chicken. Stir just until white. Add veggies 30 seconds. Add soy sauce; mix. Add cube. Add cornstarch and water. Stir until thickened. Add ginger and sesame. Serve over cooked rice.
Dissolve the yeast in large bowl with 1/2 cup warm water. Stir the dry milk and salt together with rest of the water until dissolved, then pour over the yeast. Add olive oil and flour, stirring to mix. Turn out on a floured surface and let rest (while you wash out and oil the bowl). Knead the dough until smooth, adding more flour if necessary, about 6 to 8 minutes. Return to bowl; cover with plastic wrap and let rise until doubled the volume.
Put yeast and sugar in bowl. Pour water over all and let stand. Cut oleo into flour and salt. Put egg yolks into yeast. (Save egg whites in another bowl.) Pour yeast and egg yolks into flour, and mix and knead. Let rise for 45 minutes or until double in size.
Boil meat until tender. Remove from bones and chop up with hand chopper. To the broth left in pot, add tomato juice, then potatoes which have been cut in bite size pieces. Boil until tender. Then add meat back in and add ketchup until the color is a deeper red and thicker looking. You can add vegetables to your own liking (peas, butterbeans, whatever).
Combine flour, margarine and brown sugar; mix well to make a crumb mixture. Add chopped nuts; stir and then press mixture into the bottom of a 9 x 13-inch pan. Bake at 350° until lightly browned, about 12 to 15 minutes. Do not overbake.
Mix, press into oblong pan and bake for 20 minutes at 350°. Cool.
Melt margarine in 9 x 13-inch baking dish or 2-quart casserole. Combine broccoli and all other ingredients; pour in baking dish. Bake 1 hour at 350°.
Mix beef, bread crumbs, onions, bell pepper, seasonings and 1/2 can tomato sauce; spread in greased 9-inch pie pan, pushing mixture in sides of pan to form an edge. The mixture that will be leftover will be used for topping.
Bring to a boil the apple cider, cloves and cinnamon. Reduce heat and cover. Simmer for 15 minutes. Add orange juice, pineapple juice and lemon juice. Heat all together. Add a little sugar, if needed. Great drink for company during Christmas season.
Drain canned fruit. Cut to bite size pieces. Add sugar and mix well. Refrigerate until ready to serve. Add bananas.
Mix these together and freeze in patty form. When ready to cook, make pie crust and cover each frozen patty. Bake these at 350° for 35 minutes.
Mix all ingredients together. Cover and refrigerate at least an hour before using. Makes about 1 1/2 cups. Great served with Bugles corn snacks.
Brush bread lightly with melted oleo; sprinkle with 1 teaspoon sugar substitute and cinnamon. Quarter each bread slice. Layer with raisins in a 1 1/2 quart dish coated with cooking spray. Combine eggs, milk, vanilla and remaining 2 teaspoons sugar substitute, pour over bread and raisins. Place dish in a pan containing 1 inch hot water. Bake at 350° for 55 minutes to 1 hour or until knife inserted in center comes out clean.
Brown pork chops, pour off excess grease. Add celery, onion soup, water and thyme; simmer until chops can be cut with fork. Remove chops, add rice, place chops on top. Cover and simmer until rice is done. Watch that rice doesn't stick, may have to add a little water.
Cook broccoli as directed until all liquid has cooked out. Add 1 stick margarine and the Cheez Whiz. Pour into greased casserole dish and top with crackers and 1 stick melted margarine. Bake at 350° about 20 minutes.
This recipe is for only one Yellow-Haired Girl Salad (multiply if necessary). Wash lettuce, pat dry. Drain 1 pear or peach half and 1 cherry on paper towel. Wash celery and pinch off leaves. Cut celery into 2-inch long x 1/4-inch wide strips. Keep 4 strips for salad. Place pear/peach half, cut side down on salad plate for the head. Tear the lettuce leaf to look like a dress. Use the celery strips at the sides and bottom of the lettuce for arms and legs. Place one raisin at the end of each strip for hands and feet. Use raisins for eyes, nose and buttons. Place shredded cheese "hair" around the head. Cut one cherry smile for the face. Now your Yellow-Haired Girl Salad is ready to eat!
Combine syrup, peanut butter and brown sugar and boil over low heat (sticks easily so be sure you stir constantly only until it boils). Remove from heat and stir in the Special K cereal.
Brown in electric skillet, chops or steaks, at 360°. Pour can of cream of mushroom soup over meat. Simmer for 1 hour. Serve with heated mushroom soup as sauce. (Can be done with regular skillet on stove and simmer in oven.)
Fry salt pork cubes until lightly browned and pour off fat. Add butter, onion, garlic and bell pepper and saute for a few minutes. Add sausage, ham, shrimp and herbs and continue to simmer for 8 to 10 minutes. Add tomato sauce and water or broth. When the mixture starts to boil, add pepper and salt, if needed. Add rice and allow to cook until rice is tender. Stir from bottom to mix ingredients well.
In a colander, run hot water over vegetables for about 1 minute or until thawed. Drain vegetables well. Place turkey in a stack, then cut it all at once into thin strips.
Combine sauce with water. Cover bottom of 9 x 12-inch dish with 1 1/2 cups of sauce. Arrange layer of uncooked noodles; sprinkle with cheese. Add sauce, repeat with noodles and cheese. Cover with foil. Bake 1 hour at 350°. Let stand 10 minutes.
Combine tuna, bread crumbs, mayonnaise, eggs and onion. Mix lightly. Shape into patties. Brown on both sides in margarine.
Combine butter, sugar, water and corn syrup. Microwave uncovered High power. Cook 3 minutes, then stir. Cook 1 minute, then stir. Cook 4 minutes, then stir and cook 1 minute and stir. Cook up to 1 minute more. Stir. Add vanilla and pour onto ungreased cookie sheet or 9 x 12-inch pan. Sprinkle chocolate chips and spread evenly. Sprinkle with nuts. Refrigerate until cool. Turn over and repeat the chocolate chips and nuts again. Cool and break into pieces.
Bake potatoes; remove insides. Mix with butter, cheese, salt and pepper. Stuff shell. Sprinkle with more cheese.
Mix ingredients in 13 x 9-inch pan. Cook 35 to 40 minutes at 350°.
Dissolve jello in boiling water. Add strawberries and crushed pineapple. Pour 1/2 in casserole dish; let stand firm. Cover with sour cream and pecans. Pour the other half on top. Top with remaining sour cream.
Whip until stiff, whipping cream and powdered sugar. Fold into mixed fruits. Chill several hours.
Preheat oven to 350°. Grease and flour 9 x 9 x 2-inch baking pan. In large bowl combine butter and sugar with mixer. Beat about 2 minutes. Beat in eggs one at a time. Stir in vanilla.
Mix with mixer or by hand until a ball can be formed. Do not overwork. Divide evenly into 4 sections. Can freeze dough for future use.
Mix all ingredients together and blend well. Pour into sprayed casserole dish. Bake 30 to 40 minutes at 375°.
Mix together cream cheese and sugar. Add fruits and their juice. Add lemon juice. Fold in Cool Whip and freeze. Freezes and keeps well. Serves 12 to 15.
Heat soup. Mix in cream cheese, onion, mayo and shrimp. Mix gelatin with 1/2 water and add to mixture. Put in decorative bowl and set in refrigerator.
Mix ingredients. Form in long rolls. Refrigerate overnight. Slice thin; bake at 350° until light brown.
Mix butter, Crisco and sugar well; add baking ammonia. Beat for 20 minutes (important). Add flour, salt and vanilla. Fold in coconut. Bake at 300° for 20 minutes. Cookies are very light in color. Do not remove from pan immediately or they will crumble.
Beat eggs until frothy. Combine sugar, flour, cinnamon and salt and add to eggs. Blend. Add corn syrup, butter and vanilla and blend. Mix in oatmeal and pour into baked pie shell. Bake for 45 minutes at 350°.
Mix all together well. Pour into greased casserole dish and add topping. Bake for 25 minutes at 350°.
Dissolve milk in cup of water and scald. Soak gelatin in cold water. Combine scalded milk, gelatin and sugar. Stir and chill in refrigerator until it jells. Beat mixture until it acquires consistency of whipped cream. Add vanilla; beat again.
Cook broccoli and onion until tender. Mash or blend. Add mushroom soup and milk. Season with margarine. Add salt and pepper. Garnish with grated cheese.
Dissolve yeast in warm water. Sift dry ingredients in large bowl. Cut in butter until well blended. Add yeast and buttermilk. Mix thoroughly. Turn out on a floured surface and knead 20 to 30 times. Roll out and cut. Place on cookie sheet and let raise 10 minutes. Bake at 400° for 12 to 15 minutes.
Place chicken in roasting pan or large casserole. Sprinkle with salt and pepper to taste. Dot butter on and around chicken. Add pineapple, garlic, soy sauce, brown sugar (enough to cover chicken pieces lightly) and ketchup. Bake for about 40 minutes at 375° or until chicken is tender, basting often. Serve over rice, flavored with butter and garlic. Serves 4. This dish can be completely prepared the day before, refrigerated covered, and popped into oven before company arrives.
Cream together sugar, margarine and eggs. Put oatmeal in blender and blend to powder. Add remaining ingredients to cream mixture. Roll into golf ball size balls. Bake at 350° until light brown.
Mix peaches and butter in pan together. Mix sugar, flour and milk together until there are no lumps. Pour into the middle of peaches. Swirl through peaches. Bake at 350° for 1 hour.
Drain cherries and let dry on paper towels. Reserve juice. Combine butter, corn syrup, salt and powdered sugar in a bowl. Add enough cherry juice to make the "dough" hold together. Form into a ball; wrap in plastic wrap and chill 1 to 2 hours. Take a marble-size piece of dough, flatten it out and wrap around each cherry. Put on cookie sheet and chill 1 to 2 hours or until firm. Melt candy coating over low heat. Holding the stems, dip each cherry into the coating and set into individual candy wrappers. Chill.
Combine fruit and sugar. Let stand 10 to 20 minutes, stirring occasionally. Bring to a boil pectin and water; boil rapidly for 1 minute, stirring constantly. Remove from heat. Add berries and stir for about 2 minutes. Pour into containers, leaving at least 1-inch at top. Cover. Let stand at room temperature for 1 hour. Refrigerate until set. Store in freezer. Refrigerate after opened. Yield: 5 pints.
In a large frying pan, melt butter over medium heat. Add salami, ham (cut into small pieces), pickles and onions; cook for about 4 minutes. Place cheese on top of all ingredients; cook until cheese melts. Place evenly into sub roll. Sprinkle with salt and pepper.
Bring oleo, milk and cocoa to a full boil in a heavy saucepan, stirring constantly. Mix in vanilla and confectioners sugar. Beat by hand until smooth and spread over warm cake. Icing will harden upon cooling.
Drain juice off cherries. Bring to a boil. Pour over jello. Set aside and let cool. Add Cokes and cut up cherries. Drain juice off pineapple. Add pineapple to Coke mixture. Crumble up cheese; add nuts. Pour in mold and chill.
In ice cream maker can, add eggs, vanilla, sugar, salt and Milnot. Fill the rest of the can up with milk. Secure lid and put crushed ice and rock salt down the sides and have at it! Ooo good eats!
Cook hamburger; drain. In mixing bowl, add hamburger, sour cream, potato soup, cheese and bacon bits. Mix together. In casserole dish, layer bottom of bowl with hash browns, then add all other mixed ingredients. Bake in oven at 325° for 1 hour.
Combine all dry ingredients in a large bowl. Slowly melt chocolate in double boiler. Do not melt directly over heat. Pour over mixture to coat. Pour onto wax paper to cool and store in dry container.
Preheat the oven to 400°. Butter a cookie sheet. Mix corn meal, salt and sugar. Stir in melted butter and boiling water. Continue to stir until mixture is smooth. Wet your hands in cold water. Shape handfuls of mixture into sausage shaped rolls. Keep hands wet to prevent batter sticking to them. Place rolls on greased cookie sheet and bake for 15 minutes or until golden brown.
Spray bottom of deep pan with Pam. Spread pork chops on bottom, then pour in potatoes. Pour in all the soup, then 1/4 cup water. Season to taste. Cover and bake at 350° for 1 hour or longer if pork chops are thick.
In skillet, saute onion and celery until transparent. In a large bowl, mix soup, milk, sour cream, shrimp, crab and rice. Add celery and onion. Add salt, pepper and parsley. Mix well. Do not beat. Pour into a 9 x 13-inch greased pan and bake at 325° until rice is done and firm. Sprinkle cheese on top and finish baking (5 to 10 minutes) until lightly brown.
Drain salmon. Reserve liquid. Add water to equal 1/2 cup liquid. Flake salmon and set aside.
Prepare cake mix according to directions on box. Stir pie filling into cake batter. Bake as directed on box.
Cut up okra. Put in a 3-quart dish or bowl and microwave for 7 to 10 minutes on High. Cool and bag. When ready to cook, thaw okra; add meal, flour, salt and pepper and fry.
Combine chocolate chips, margarine and syrup in medium pan. Stir over low heat until chips are melted. Remove from heat. Add vanilla and sugar. Add Rice Krispies and spread into ungreased 9 x 13-inch pan. Chill and store in refrigerator.
Wash cucumbers thoroughly. Do not pare cucumbers and slice thin (1/8-inch). Add onions, green peppers and whole garlic cloves. Add salt. Cover with cracked ice. Mix thoroughly. Let stand 3 hours. Drain thoroughly. Combine remaining ingredients. Pour over cucumber mixture. Heat just to boil. Seal in hot sterile jars. Makes 8 pints.
In saucepan, over medium heat, mix water and cornstarch until dissolved. Stir in condensed milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat; add butter and vanilla. Cool slightly. Arrange two bananas on bottom of prepared pastry shell. Pour filling over bananas; cover. Chill at least four hours or until set. Spread top with whipped cream; garnish with remaining banana slices. Refrigerate.
Allow ice cream to soften or stir with a spoon until pliable. Spoon into crust. Cover and freeze until firm, about 3 hours. Serve pie wedges with fudge topping, walnuts and whipped cream topped with cherries.
Cut chicken breasts into bite-size squares (after boiling until tender). Put into large casserole bowl. Mix soup, sour cream, broth, salt, pepper and poppy seed. Pour over chicken, then crush crackers and put over the mixture. Put melted oleo over, then put into hot oven at 350° until golden brown.
Place the lard and salt in a large bowl and heat a bit with a tablespoon until lard is softened. Pour boiling water over the lard and blend again. Let mixture cool to room temperature, but stir often so water and lard won't separate. Stir in the flour and form mixture into a ball. Chill for several hours or overnight, then let the dough sit out at room temperature for about 30 minutes before rolling out.
Brown ground beef and onion. Drain. Mix all the remaining ingredients into a large pan. Cook until the potatoes are tender. Salt & pepper to taste. Serve with biscuits & hot sauce.
Trim crusts from 12 slices of bread. Spread with soft butter and arrange 6 slices in a greased (3-quart) flat pan. Cover with half of a can of corn, drained, half of a can of chili, seeded and cut in strips, and Jack cheese. Repeat these four layers. Combine eggs, slightly beaten, and milk and pour over ingredients in casserole dish. Cover and refrigerate for 4 hours or longer (overnight, if desired). Bake in 350° oven for 45 to 50 minutes, until puffy and brown. Serves 6 to 8.
Mix peanut butter and raisins together. Place mixture in the cored apple. Wrap for a good snack on a trip.
Spread corn in a large shallow pan. Put in oven to keep warm. Combine butter, sugar, syrup and salt in 2-quart heavy saucepan. Place on medium heat; stir until sugar dissolves. Continue to boil to the firm-ball stage (248°), about 5 minutes. Remove from heat and stir in baking soda. Syrup will foam.
In a blender, combine bananas, sugar and honey. Blend well. Fold in Dream Whip. Can make 24 hours ahead. Refrigerate. Cube any fresh fruit. Serve in hollow half of pineapple. Dip cubed fresh fruit in banana dip.
Beat cream cheese until smooth. Add cottage cheese and Cool Whip. Mix well with spoon. Add box of jello (orange is best) and can of crushed pineapple. Mix together well and refrigerate.
In covered dish, season ground chuck to your own taste and cook in microwave on High for 5 minutes. Add onion, mushrooms, green beans, flour and reserved liquid, mixing well. Heat 5 more minutes. Add sour cream, stirring well. Serve on hamburger buns. Serves 10.
Cook squash with onion. Drain. Mix with other ingredients, except grated cheese. Pour into greased baking dish; top with grated cheese. Bake, uncovered, at 375° for 40 minutes.
To beet juice, add enough water to make 3 cups. Bring to boil, dissolve Jell-O. Add remaining ingredients except beets together. Set aside to thicken. Add beets. Chill until firm.
Layer cooked broccoli, onion and green pepper in baking dish. Blend rest of ingredients and pour over vegetables. Bake at 400° for 30 to 35 minutes.	Serves 6.
Peel and slice yams 1/2 inch thick. Cook yams in water on top of stove until tender. Peel and core apples. Cut each apple into six rings. Layer yams and apple rings in a buttered casserole dish. Dot with butter. Sprinkle with mace and sugar. Bake covered at 350 degrees about one hour.
Preheat oven to 350°. Combine ingredients and mix well. Pour into an ungreased 9-inch pan.
Combine all ingredients except onion rings. Place in casserole dish and top with onion rings. Bake at 375° for 20 minutes.
Bring water and olive oil to a boil and add spinach and seasonings. Lower heat and cook until defrosted. Drain. Layer 1/3 of spinach in a one quart casserole dish. Top with 1/3 mozzarella cheese, 1/3 pepperoni, 1/3 mushrooms, and a sprinkling of bread crumbs. Repeat two times. Cover with sliced tomatoes and sprinkle with parmesan cheese. Bake in a 325 degree oven for 20 to 30 minutes.
Cook macaroni in boiling salted water according to package directions. Drain well. While macaroni is cooking, mix remaining ingredients except crumbs and margarine. Gently stir in drained, cooked macaroni. Pour mixture into a greased 1-quart casserole. Top with bread crumbs and dot with margarine. Microwave at 70% (Roast) for 6 minutes or bake at 350° for 30 minutes. Good served with Harvard Beets. Serves 2.
Combine sugar, flour, spices and salt; mix with pumpkin. Line 9-inch pie plate with crust. Fill with pumpkin mixture, then dot with butter. Add top crust, cut slits and seal. Sprinkle with sugar. Bake at 400° for 50 minutes or until done. Can be frozen.
Brown sausage; add onions. Drain. Spread bread crumbs in buttered baking dish. Top with sausage and cheese. Mix milk, eggs and seasonings; beat well and pour over cheese. Cover and refrigerate overnight. Bake at 350° for 35 to 40 minutes, until set. Serve with fresh fruit bowl.
Dissolve Jell-O in 2 cups boiling water. Add strawberries with juice. Mix crumbs, margarine and 3 tablespoons sugar. Press into 9 x 13 pan. Bake at 400° for 8 minutes, no longer. Let cool.