HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine first 3 ingredients in double boiler. Cook until thick. Add food coloring and let cool. Add berries and pour into baked pie shell. Refrigerate for 2 hours. Top with Cool Whip when ready to serve.
Drain pineapple. Mix Cool Whip and Eagle Brand milk. Fold in with rest of ingredients. Chill 2 to 3 hours.
Cook pasta according to package directions until al dente, tender but somewhat firm to the bite. Drain and set aside. Meanwhile, cook chard or kale, using just the rinse water clinging to the leaves, in large skillet, covered, for 1 minute or just until wilted. Drain and set aside. Dry skillet. Heat oil in same skillet over medium-high heat. Add onion; saute 1 minute. Add garlic; saute 1 minute. Add tomatoes, wine, salt, black pepper and pepper flakes. Simmer, stirring often, for 5 minutes, or until tomatoes are softened. Stir greens and lemon juice into skillet. Gently stir in shrimp. Simmer 3 to 5 minutes, or until shrimp turn pink. Serve over pasta. Makes 6 servings.
Preheat oven to 400°. Combine squash, apple, brown sugar, oil, egg and lemon peel. (If squash and apple are freshly cooked, let them cool before adding egg.) Sift flour, baking powder, cinnamon and salt. Fold into squash mixture. Pour into greased muffin tins. Bake 20 to 25 minutes.
Cut each biscuit into 4 pieces. Place a sausage into each piece and pinch dough together at middle. Cook until brown in a 350° oven.
Melt butter and saute onion, green pepper and celery. Add peas, pimento, water chestnuts and mushroom soup, diluted with 1/4 cup milk. Bake at 350° for 20 minutes. Serves 6.
Brown beef, pepper and onion. Cook noodles according to package directions; drain. Add noodles to meat; add vegetables, undrained, to meat and noodles. Season to taste with salt and pepper. Serve like this, or sprinkle with grated cheese. Bake at 375° for 20 minutes or until cheese is melted.
Be careful in your selection; do not choose too young. When selected, give your choice thoughts to preparation for domestic use. Some wives insist upon keeping them in a pickle; others are constantly getting them into hot water. This may make them sour, hard and sometimes bitter. Even poor varieties may be made sweet, tender and good by garnishing them with patience, well sweetened with love and seasoned with kisses. Wrap them in a mantle of charity. Keep warm with a steady fire of domestic devotion and serve with peaches and cream. Thus prepared, they will keep for years.
Mix all ingredients. Simmer until thick. Makes one quart. Really good with pork.
Beat all together in a bowl. Drop by teaspoonful onto cookie sheet. Before baking, sprinkle tops of cookie with sugar. Bake in 350° oven until lightly brown. When cool, store in pot or Tupperware with layers of wax paper in between. Before serving, sprinkle with confectioners sugar.
Mash the canned biscuits flat into a circle. Top with enough sauce to cover (about 1 tablespoon). Top with cheese and a slice of pepperoni. Bake in a 425° oven for 8 to 10 minutes or until done. Any desired toppings can be used. One can of sauce will cover about 30 biscuits. Refrigerate or freeze leftover sauce for later use.
Dissolve jellos in 1 1/2 cups of boiling water. Then add rest of the ingredients and chill in refrigerator. This recipe may be enlarged by using 2 of each ingredient, except strawberry jello and nuts. Use only 1 each of them. This is an excellent holiday salad.
Drain salmon and flake. Add cream cheese, lemon juice, onion and salt and stir well. Chill several hours or overnight. Shape into log and roll in nuts. Chill several hours.
Mix first 3 ingredients and press in a 9 x 13-inch cake pan. Mix cream cheese, eggs and powdered sugar and pour over cake mix. Sprinkle with cinnamon. Bake 30 to 35 minutes at 350°. It will not look done, but is. Do not overbake.
Mix all together and put in a 13 x 9-inch pan. Bake, uncovered, for 2 hours in a 350° preheated oven.
Brown ground beef and drain fat. Add beans and taco seasoning. Cut up lettuce and add tomatoes, onions and shredded cheese (quantity as desired). Just before serving, mix warm meat mixture with salad mixture and add corn chips and dressing. Serve warm. Yield: 3 to 4 servings.
Blend cheeses. Stir in garlic salt, green pepper and pimento. Place mixture on sheet of aluminum foil and flatten to 3/4-inch thickness in the shape of a Christmas tree. I shape it like a solid sided triangle with a stump on the bottom. Move the tree on foil to serving platter and trim away foil even with the tree shape. Arrange pecan halves in rows across the tree until the entire surface is covered. Refrigerate. At serving time, arrange parsley or endive around the edge of tree and serve with crackers.
Prepare dough for Butter Pastry. Spread dough-lined pan with mustard. Refrigerate 15 minutes to firm dough. Place shredded zucchini in a colander. Salt lightly. Let stand 15 minutes. Salt draws out bitter juices from zucchini. Squeeze out moisture. Zucchini should be quite dry. Preheat oven to 425° (220°C). In a medium bowl, beat eggs until blended. Mix in cream, 1/4 teaspoon salt, pepper, nutmeg and red pepper. Add zucchini, cheese and half the nuts. Pour zucchini mixture into chilled dough-lined pan. Sprinkle remaining nuts over filling. Bake 15 minutes. Reduce temperature to 350° (175°C). Continue baking 20 to 30 minutes or until a knife inserted in center comes out clean. Cool 10 minutes. Serve warm. Makes 8 servings.
Melt butter and saute onions. Combine all other ingredients. Simmer for 15 minutes. Bake pork chops until almost done. Add sauce to pork chops for the remaining 15 minutes.
Pare and slice apples. Sprinkle with sugar to taste. If apples are flat, add 1 tablespoon lemon juice. Place in buttered 8-inch baking dish. Mix oatmeal, flour, sugar and cinnamon. Work butter into dry mixture. Sprinkle over apples and bake at 350° about 45 minutes.
Let dough rise in a greased bread pan until double. Punch down and roll out. Beat yolks lightly. Add oil, Parmesan cheese, oregano and garlic powder. Beat thoroughly and brush on rolled out bread dough. Top with pepperoni and cheese. Roll up like a jelly roll. Pinch ends firmly together. Place seam side down on pan. Bake 25 to 30 minutes at 350°. Serve with spaghetti sauce to dip.
Mix ingredients in a measuring cup and pour over meat in a shallow baking dish. Cover tightly with foil and bake for 4 - 5 hours at 300F. Remove meat and reserve sauce. Slice meat against the grain and serve with sauce.
Cut the bread diagonally to make 6 triangles. In a bowl, beat the eggs until light and frothy. Add the cream, salt, nutmeg and flavorings. Soak the bread, a piece at a time, so that they absorb the egg-cream mixture thoroughly.
Preheat oven to 350°. Spray 9-inch pie plate; set aside. Combine crumbs and oleo, mixing; press crumb mix over back and sides of plate. Bake until crisp about 10 minutes, let cool.
Mix sour cream and cream of chicken soup. Spread very thin layer of this mixture on bottom of pan. Cover bottom of baking pan with slices of chipped beef. Add another thin layer of sauce. Place 2 to 3 strips of bacon on counter. Place chicken breast on top of bacon and roll them up together. Place two toothpicks through bacon and chicken breast to hold them together. Place them in pan and cover with remaining sauce. Bake at 375° for approximately 1 hour or until done. Cook desired amount of Minute rice to go along with sauce and chicken.
Peel and slice peaches. Place in Pam sprayed baking dish. Trim edges off bread and cut in strips. Layer bread strips both ways over peaches. Melt margarine, sugar, cinnamon, vanilla and egg. Beat well; drip over bread strips. Bake at 350° for 1 hour. Serve warm with ice cream.
Cook noodles in a large amount of salted water and drain. Brown the hamburger. Stir in tomato sauce, sugar, salt, garlic salt and black pepper. Remove from heat.
Mix all ingredients; pour into buttered baking dish. Bake at 350° for 20 to 30 minutes. Yield: 8 servings.
Mix all ingredients together and shape into ball. Refrigerate at least 2 hours. Serve with crackers.
Put salmon into bowl. Add celery, onion, bread crumbs, egg, salt and pepper. Mix well. Now, add enough milk, a small amount at a time, until it sticks together to form a patty. (Alternate more bread crumbs or milk until it sticks together good.) Now, fry in oil. Fry slowly until brown, then turn and brown the other side. Serve. Makes 2 to 3 servings.
Cook macaroni in boiling water according to package directions; drain well and dump into a big bowl. Add grated cheese, reserving 1/2 cup to sprinkle on top. Stir in cheese until melted. Stir in margarine and eggs; no need to beat first. Just stir well to distribute evenly. Add milk. Mixture will be fairly liquid. Pour into a 9 x 13-inch pan. Sprinkle reserved cheese on top and bake at 350° for 45 minutes until set. Serves 8.
Preheat oven to 300°. In bowl combine flour and baking powder; set aside. In medium bowl cream butter and sugar. Add egg and vanilla; beat on medium until smooth. Add flour mixture; combine. Dough will be firm. Make 1 inch diameter balls and place on ungreased cookie sheet. Scoop out middle of dough ball. Do not scoop all the way through the cookie. Place 1/2 teaspoon jam in the center of each dough ball. Bake 22 to 24 minutes. Transfer to a cool flat surface.
To prepare dressing, slowly beat pudding mix and milk in mixing bowl with rotary beater until well blended, about 1 to 2 minutes. Gently beat in sour cream. Fold in orange peel and juice. Chill.
Wash plums and cut from seeds. Measure after cut, then use 1 cup sugar for each 2 cups plums. Combine sugar and plums in large saucepan. Cook until mixture thickens, stirring often. (Probably will have to cook at least 45 minutes.) When thick enough, put into hot jars and seal.
Spread cookie dough in 9 x 11-inch baking pan. Bake, using package directions or almost golden brown. Do not overcook. Arrange candy over baked layer. Bake until candy is softened. Spread evenly over baked layer. Cool and cut into squares.
Peel the potatoes and grate on large grater. Grate the carrot on medium sized grater. Mince the celery. Cut the onion fine. Put all of the vegetables into a saucepan and cover with water. Cook until tender. Fry the bacon, break up and add to the vegetables. Add salt and pepper to taste.
Bring pineapple juice and 1/4 c. sugar to boil. Add in cold water and lemon jello mix. Set to cool. Mix lemon mixture in with Dream Whip. Blend 1/2 of Dream Whip-lemon mixture with jello squares and put on crust. Put remaining mixture on top.
Cream shortening and sugars, add eggs and vanilla; beat well. Add remaining ingredients. Make dough into rolls 1 to 1 1/2 inches in diameter. Wrap in foil or plastic. Chill thoroughly. Slice cookies about 1/4 inch thick. Bake on ungreased cookie sheet at 350° for 10 minutes. Makes 5 dozen.
Stir sugar and syrup in microwave bowl and microwave on High 4 minutes. Stir in peanuts. Microwave on High 3 to 5 minutes more until light brown. Add butter and vanilla and mix well. Microwave on High 1 to 2 minutes. Add baking soda and stir until light and foamy. Pour into lightly greased cookie sheet and cool for 30 minutes. Then break and enjoy.
Place cupcake papers in small muffin tins. Put 1 vanilla wafer in bottom and fill 2/3 full with mix of remaining ingredients. Bake at 375° for about 20 to 25 minutes. Let cool in tin. Top with 1 tablespoon of either blueberry or cherry pie filling.
Cook bacon in large skillet until crisp. Drain and crumble. Pour off all but 2 Tbsp fat or if omitting bacon, use 2 Tbls oil. Cook and stir raw chicken until chicken is not pink. If using cooked chicken, skip this step and add to oil in skillet the garlic, chicken, beans, corn, red pepper, cumin, salt, cilantro and 1/2 cup of the Picante Sauce. Simmer until thickened, stirring occasionally. Stir in green onions and bacon bits. Spoon a heaping 1/4 cup down center of tortilla, top with 1 Tbsp cheese. Roll up and place seam side down in a lightly greased 9 x 13 baking dish. Spoon remaining 1 cup Picante Sauce over the tops and bake at 350 for 15 min. Top with remaining cheese and bake until cheese is melted.
Wash lettuce; pat dry and tear up into bite size pieces. Place in a salad bowl. Break bacon into 1-inch pieces and add to lettuce. Heat together the remaining ingredients. Pour over the lettuce, tossing as you pour. Serve at once. Makes 6 servings.
Mix sugar and flour	good. Add egg yellows, canned milk, water and homogenized milk. Mix all ingredients good; cook over medium heat, stirring constantly, until it comes to a bubble. Remove from stove and add vanilla and 1 cup coconut. Stir good and pour	into cooked pie shell.	Use 3 egg whites (beaten until they hold a peek) with sugar added. Place on top of pie and return to oven. Cook until golden brown.	You may want to add a little coconut on the top before browning.
Cook pasta according to pkg. directions. Transfer to colander and rinse under cold water; drain. Meanwhile, combine remaining ingredients in a large bowl until well blended. Add cooled pasta and toss to coat.
Heat oven to 400°. Lightly grease a 10-inch pie plate. Cook broccoli in small amount of salted water, about 5 minutes, just until tender. Drain well. Mix broccoli, onion, peppers and cheese in pie plate. Beat remaining ingredients until smooth. Pour over vegetables. Bake until golden brown and knife inserted in center comes out clean, approximately 35 to 40 minutes. Let stand 5 minutes before cutting.
Blend in processor the first 3 ingredients. Add remaining ingredients and blend well until smooth. Pour mixture into 9-inch graham crust. Refrigerate several hours. Serve with a dab of Cool Whip and a few crushed peanuts on each slice. Make slices small; very rich. Makes 8 to 9 servings.
Preheat oven to 400°. Peel, devein and rinse shrimp in cold water. Drain on paper towels until dry.
Chop chicken in bite size cubes. In a large skillet, pour chicken broth and add white beans with liquid. Simmer. Saute onions and garlic in olive oil. Add jalapeno peppers with liquid, then add to chicken broth with chicken and stir in cumin, oregano, cayenne and hot sauce. Bring to boil. Simmer for about 15 minutes. Serve with your favorite corn bread.
Beat eggs with milk, mayonnaise and flour in a medium bowl. Stir in cheese and bacon. Pour into pie shell. Bake at 350° for 45 minutes until knife inserted in center comes out clean. Makes 8 servings.
Combine syrup and sugars in a pan and bring to a boil. Add peanut butter, peanuts and corn flakes and stir well. Press into a shallow pan (like a cookie sheet) that has been sprayed with Pam. Top with canned chocolate frosting.
In large mixer bowl, combine 1 cup oats, butter, boiling water, honey and salt. Cool to warm (105° to 115°). Stir in yeast. Add 2 eggs and 2 1/2 cups flour. Beat at medium speed, scraping bowl often, until smooth (1 to 2 minutes). Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic (about 10 minutes). (Add more flour as needed until dough no longer sticks.) Place in greased bowl; turn greased side up.
Cook spinach according to directions and drain. Saute mushrooms in 1/4 cup of the butter. Combine mayonnaise, sour cream and 2/3 cup of the Parmesan; stir in spinach, mushrooms and artichokes.
Mix all dry ingredients together. Stir in beef (or chicken) broth, Gravy Master, milk and eggs. Knead mixture until dough forms, then roll out to 1/2-inch thickness. Cut into 1/2-inch squares, or use your favorite cookie shape. Place pieces on a cookie sheet. Bake in preheated 325° oven for 45 minutes. Turn oven off; leave biscuits in oven for 8 hours.
Mix and press graham crackers and butter in lightly greased pan. Layer next four ingredients on top of graham crackers. Pour can of condensed milk over all. Bake at 350° for 30 minutes.
Combine fruit juices, honey and cherry juice. Chill. Pour into punch bowl. Spoon in vanilla ice cream. Slowly pour in ginger ale. Stir gently. Serve at once.
Stir milk, flour and butter in pan. Cook over low heat, stirring constantly. When mixture boils, add cheese and stir until cheese melts. Pour over cooked macaroni in a greased pan. Bake in 400° oven for 15 to 20 minutes.
Wash and separate fillets; place in a casserole. Mix butter, lime juice and spices; pour over fillets. Cover and bake at 350° for 20 to 30 minutes.
Heat oven to 325°. Grease and flour 9 x 5 x 3-inch loaf pan. Cut butter and cream cheese into 1-inch slices; place in bowl of food processor. Add sugar and process until smooth, about 30 seconds. Add eggs, vanilla and orange peel; process until blended. Add flour and baking powder; process until blended. Stir in mini chocolate chips. Pour batter into prepared pan. Bake 45 to 50 minutes, or until cake pulls away from sides of pan. Cool 10 minutes; remove from pan to wire racks. Cool completely; sprinkle confectioners sugar over cake.
Beat shortening and sugar together. Add eggs and peanut butter, then flour, soda and salt. Stir in oats. Shape to form balls, about 1 inch in size. Place on ungreased sheet; press with fork to make crisscross pattern. Bake at 350° for 8 to 10 minutes. Makes 6 dozen cookies.
In a large stockpot, combine chicken, water, oregano, bay leaf, salt and pepper. Boil for 10 minutes and then simmer for 45 minutes. Remove chicken and let cool until you are able to take meat off bones. Discard skin and bones. Return chicken meat to pot. Add potatoes, onion, garlic, and green chiles. Simmer for 20 minutes. Add mushrooms and cook another 10 minutes. For a shortcut you may use chicken broth and frozen cut-up chicken instead of cooking the chicken, but it is not as good as making it from scratch!
Grease casserole dish with olive oil. Slice tomatoes and place on bottom of casserole. Slice zucchini and layer on top of the tomatoes. Slice onion and cover zucchini. Sprinkle a mixture of bread crumbs and Parmesan and repeat layering process. Cover second tier with tomatoes and sprinkle with olive oil, salt and pepper. Bake, covered, at 350° for 1 hour.
What To Do: Place apples and 1/4 cup brown sugar in greased casserole. Mix well. In medium bowl, mix butter or margarine and remaining brown sugar until smooth and creamy. Add eggs and milk. Mix well.
Cut the crusts off bread and flatten with a rolling pin. Roll one spear of asparagus in each slice of flattened bread. Dip rolled bread in margarine and roll in cheese. (They can be frozen until ready to use.) Bake at 350° for 10 minutes, then broil for 1 minute.
In 3-quart saucepan cook noodles; drain well. Return to pan and add remaining ingredients. Cook over medium heat, stirring constantly, until smooth and heated through, 1 to 2 minutes.
In wok or large frying pan heat 1 tablespoon vegetable oil. Warm on medium-high heat. Add meat, stirring quickly. Add vegetables (desired amounts) and stir quickly and consistently. Add oyster sauce to taste. (Oyster sauce has a high sodium content so be careful not to use too much.) Stir-fry is ready when vegetables are pliable but still crisp.
Mix all ingredients together well with spoon. Pour into greased baking dish. Bake at 350° for 25 to 30 minutes or until golden brown.
Wash and scrub mushrooms. Remove all stems from 12 large fresh mushrooms and chop very fine. Place stems in skillet with melted butter and saute slightly. Add finely chopped parsley, breadcrumbs and/or ham or any of the other suggestions listed. Spoon into each of the mushrooms and bake in oven (350° for about 10 minutes, or until lightly browned). Serve as an hors d'oeuvre.
Boil together to soft ball (cook until you can pick up the drop). Add small lump of butter (about a teaspoon). Add 3 cups pecan halves and stir until well covered and the coating starts to look creamy. Spread out on waxed paper.
Grease and flour two 9-inch layer cake pans. Cream the sugar and shortening until fluffy. Add eggs, one at a time, beating well after each. Add vanilla. Preheat oven to 350°. Add flour, baking soda and salt alternately with buttermilk. Make a heavy paste of the cocoa and boiling water. Cool slightly. Add and blend well. Bake 35 minutes.
Cream together sugar and margarine. Add eggs, salt and vanilla. Mix until light and fluffy. Spoon into crusts. Whip cream until stiff. Fold in pineapple and nuts. Spoon on top of sugar mixture. Chill thoroughly.
Combine flour and sugar; set aside. Combine eggs, oil, milk and vanilla. Make a hole in dry mixture and combine. Add blueberries. Will keep several days in refrigerator. Bake at 375° for 15 minutes in muffin tins with paper liners.
Mix flour and mayonnaise. Add milk and bake in muffin tins at 350 degrees until brown.
Cook meat in large skillet over medium-high heat until brown, stirring to crumble. Drain fat from pan. Add rice, taco seasoning and green onions. Stir until well blended and thoroughly heated, about 5 minutes. Fill taco shells with the rice and beef mixture. Top each taco with lettuce, cheese and salsa. Makes 4 servings.
Beat the eggs. Add the brown sugar, white sugar, margarine, vanilla and peanut butter. Add the remaining ingredients. Drop teaspoonfuls on ungreased cookie sheet. Bake 10 to 12 minutes at 350°. Do not overbake.
Mix all ingredients together. Place in 1 1/2-quart oiled casserole. Bake, covered, for 1 hour and 15 minutes at 350°. Uncover last 10 minutes to brown on top.
Melt butter in baking dish. Mix rest of ingredients and pour over melted butter. Do not stir. Bake 20 to 40 minutes at 350°.
Mix all ingredients, except Ritz crackers and butter. Pour into 9 x 12-inch baking dish. Crush Ritz crackers and mix with butter. Sprinkle on top of casserole and bake at 350° for 30 to 45 minutes.
Put the oleo in an 8 x 8-inch pan. Turn oven to 350° and put pan in oven. Mix in a bowl the flour, sugar and baking powder. Add milk. Pour over melted oleo. Spread blueberries over mixture. Sprinkle 1/2 cup sugar over the berries. Bake at 350° for 35 to 40 minutes.
Cream together shortening, butter and sugar. Add egg and beat well. Sift together baking powder, flour and salt; stir in first mixture. Add vanilla. Form dough into 1/2-inch balls and place 1-inch apart on ungreased baking sheet. Press down slightly with fork. Bake at 375°. Makes about 3 dozen.
In a large bowl, cream together the margarine and the sugar. Beat in the eggs, vanilla and cinnamon. In another bowl, combine the flours and the baking powder. Add to the wet ingredients, mixing well. Stir in the almonds. Form the dough into a long loaf about 1-inch high and 4-inches wide. Place on the ungreased baking sheet and bake at 375° until browned on the bottom, about 25 minutes. Remove the bread from the oven; place it on a cutting board and cut it into 26 (1/2-inch thick) slices. Arrange the slices on the baking sheet and bake until toasted on one side. Turn them over and toast the other side. Cool on a wire rack. Yield: Approximately 26 (3 x 1 1/2-inch) cookies.
Bring to boil sugar, white vinegar, celery seed and salt. Pour over pickles, onion and pepper. Keep in refrigerator one day before serving. Refrigerate.
Mix pudding mix with milk for about 2 minutes. Add cream cheese to pudding and beat until smooth. Beat in Cool Whip. Put a layer of pudding mixture in pie crust, and then a layer of chopped strawberries. Put the remainder of pudding on top of strawberries. Chill for one hour. This recipe may be used with different kinds of fruits.
Place graham cracker square on a paper towel; top with chocolate bar and marshmallow. Microwave for 15 to 20 seconds on High until marshmallow puffs. Top with graham cracker square; allow to stand 1 minute, until chocolate melts. You'll definitely want some more! Makes 1 serving.
Mix bananas, dates and oil. Add oatmeal, nuts, salt and vanilla; let stand 10 minutes. Drop by teaspoonfuls onto an ungreased cookie sheet. Bake at 350° for 25 minutes, or until done.
Preheat oven to 450°. Line roasting pan with aluminum foil. Core and cut apples into quarters. Cut sweet potatoes into 6 to 8 large pieces. Cut onions into small wedges. Combine apples, vegetables, olive oil and garlic. Roast in prepared pan 40 to 45 minutes or until sweet potatoes are tender. Sprinkle with balsamic vinegar before serving. Serve hot or cold. Makes 6 servings.