HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil macaroni until done; drain. Add mayo, salt, pepper and vinegar. Chop up tuna and eggs. Dice onions. Mix all in bowl. Delicious when chilled.
Mix well the first six ingredients. Then add flour, salt and soda. Add other ingredients. Form into two or three loaves, wrap in plastic wrap and refrigerate overnight. Slice in 1/4-inch slices. Bake 10 to 11 minutes at 350°.
Mix well. Chill; let stand 1 hour. Place in baked pie shell. Freezes well. Makes 2 pies.
Mix all the ingredients except fried onion rings. Spoon into greased 1 1/2-quart casserole. Bake 20 to 25 minutes at 375°. Top with onion rings and return to oven until onions are golden brown.
Combine all ingredients except sesame seed, chill. Prepare sesame seed by baking at 350° for 10 to 15 minutes. Roll chicken ball in sesame seed.
Mix the meat and seasonings thoroughly. Shape into balls the size of a golf ball. Fry in hot shortening until done. Place in hot, dry sterile jars and seal.
Combine butter and oil in frying pan. Cook mushrooms slowly. Sprinkle with onion salt, garlic salt and pepper. Add wine; cover. Cook slowly for 5 minutes. Garnish with parsley and serve. Serves 6.
Cook macaroni, drain and cool. Cook pudding; cool. Drain juice from pineapple. Mix all ingredients with Cool Whip and chill. Makes a 9 x 13-inch pan.
Sift flour into large mixing bowl. Make a tunnel as to add 1 beaten egg, yeast and salt. Gradually add water and work in good with hands. Let dough rise in bowl covered with kitchen towel 3 to 4 hours.
Bring a large pot of water with a dash of salt to a boil. Add a little oil to prevent macaroni from sticking. While water is getting ready, brown the hamburger in skillet, adding the diced onion. When water reaches boiling, start cooking macaroni as long as directions on box suggest (usually about 8 to 12 minutes). When macaroni is done, drain well. When hamburger is ready, drain well. Dump all ingredients into a large casserole dish or baking pan. Cover. Bake at 350° for about 40 minutes. Wonderful! Makes 10 to 12 servings.
Combine beans, biscuit mix and water in a medium bowl; mix well. Spoon bean mixture into a lightly greased 9-inch pie plate to form a pie shell. Set pie shell aside. Cook ground beef until browned, stirring occasionally to crumble; drain well. Spoon meat over bean mixture; top with salsa. Bake at 375° for 25 minutes. Sprinkle with cheese and bake an additional 5 minutes. Cut into wedges; serve immediately. Dollop with sour cream.
Cut the fruit into quarters. Put all the ingredients into a large container (at least 1 gallon) and let it sit for 3 to 5 days.
Preheat oven to 350°. Mix all ingredients together and bake 1 hour.
Combine milk, ice cream, cranberry juice, orange juice and ice cubes in an electric blender. Whirl until smooth. Serve immediately. Makes 2 3/4 cups or 4 punch cup servings.
Mix meat, salt, pepper, curry, garlic, eggs, onion, apples and orange juice together in bowl. With hands shape into loaf and place in a shallow baking pan lined with foil. Chill. Loaf may be done ahead to this point.
Mix ingredients well. Pour into a greased pan. Bake at 425° for about 20 to 25 minutes.
Roll vanilla wafers into fine crumbs (1 1/2 cups). Sift powdered sugar, cocoa and salt. Cream butter. Add to mixture with egg yolks. Beat well. Fold in beaten egg whites; add nuts and vanilla. Put layer of crumbs in buttered dish. Add mixture and put layer of crumbs on top. Serve with whipped cream. Makes 8 to 10 servings.
Stir yeast into warm water to dissolve. In small bowl, mix well the dissolved yeast, milk and egg yolks; set aside. In large bowl, stir together flour, sugar and salt. Cut in 1/2 cup butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir yeast mixture into flour mixture just to moisten. Spread dough with light film of butter to prevent drying. Cover bowl with plastic and refrigerate overnight or up to 4 days.
Combine soup, milk, chicken, vegetables, 1/2 cup cheese and 1/2 can Durkee onions. Place in 8 x 12-inch baking dish. Bake, uncovered, at 375° for 20 minutes. Unwrap crescent rolls. Separate into 2 rectangles. Cut lengthwise into strips. Place strips on casserole to form lattice top. Bake, uncovered, for 15 minutes. Top lattice with remaining cheese and onions. Bake, uncovered, 3 to 5 minutes until onions are golden brown.
Peel, core and thickly slice apples. Roll pastry out in a rectangle about 11 x 8-inches and 1/8-inch thick; cut into 6 equal squares. Spoon 1/6 of the apples in the center of each square. Sprinkle each with 1 tablespoon sugar; dot with butter. Moisten edges of each pastry; gather up and pinch together, sealing the apples. Transfer to 10 x 6 x 2-inch baking pan. Combine hot water, remaining sugar, salt and lemon juice. Pour into pan around dumplings. Bake in hot oven 450° for 12 minutes or until lightly brown.
Combine all and mix well. Makes 6 (8 ounce) servings.
Prepare pasta according to package directions. Drain. Rinse with cold water to prevent pasta from sticking together. Drain well and set aside to cool.
Melt candy bars and homogenized milk in top of double boiler. Set aside. Beat eggs and sugar well and add vanilla and canned milk. Fold this into candy mixture. Pour into freezer. Continue filling with milk to about 3 inches from top. Makes 1 gallon.
Preheat oven to 375°. In large frying pan, brown ground beef, onion and green peppers; drain. Stir in remaining ingredients, except biscuits and cheese. Simmer while preparing dough.
Mix sugar and oil until creamy. Add eggs, molasses and pumpkin. Mix well. Add dry ingredients sifted together. Mix well. Add raisins and nuts. Put in 3 or 4 greased loaf pans. Bake at 350° for 1 hour or until done. Remove from pans about 10 minutes after removing from oven.
Combine cake mix, margarine and egg together and press into a 13 x 9-inch pan. Combine cream cheese, eggs and powdered sugar; spread on top of first mixture. Bake at 350° for 45 minutes. Cool well before slicing.
Saute onion and butter. Cook until tender, not mushy, the beans, ham and water. Add sauteed onion and butter. Add salt and pepper to taste.
Saute celery slices in 1 tablespoon margarine. Combine celery, cheese and mushrooms; toss lightly. Spoon into hot meat shell. Melt remaining margarine and combine with 1/4 cup crumbs; sprinkle over cheese mixture. Return to oven; continue baking 10 minutes.
Mix all ingredients well. Bake in preheated oven at 400° for about 15 minutes. Makes 1 dozen muffins.
Mix flour with baking soda. Combine butter, sugars, vanilla and pudding mix in large mixer bowl; beat until smooth and creamy. Beat in eggs. Gradually add flour mixture; then stir in chips. Drop by rounded teaspoonfuls, about 2 inches apart, onto ungreased baking sheets. Bake at 375° for 8 to 10 minutes. Makes about 7 dozen.
Grease a 9 x 13-inch pan or tube pan. Put nuts in bottom of pan. Place frozen rolls in pan in rows. Mix butter, sugar, pudding and milk until smooth. Pour over rolls. Sprinkle with cinnamon. Cover with cloth and let sit overnight (unrefrigerated). In morning, bake at 350° for 20 to 30 minutes or until done.
Prepare, bake and cool cake following package directions. Drain mandarin oranges, reserving juice. Set mandarin oranges aside. Bring 1 cup reserved juice to boil. Stir in gelatin until dissolved. Pour into large bowl. Add sherbet, stirring until melted. Fold in whipped topping.
Cream together butter, Crisco and sugar. Sift dry ingredients and add alternately with creamed mixture with egg blended with vinegar and vanilla. Shape dough into small balls and chill about 1 hour. Place on ungreased cookie sheet. Mash down with a glass which has been greased on bottom and dipped in sugar. Bake at 400° for about 8 to 10 minutes. Makes 6 dozen.
Cream sugars and shortening. Add eggs and vanilla and beat well. Mix together salt, soda and flour and add to sugar mixture. Mix in oatmeal, nuts and chocolate chips.
Peel, slice and saute zucchini in oleo and chopped onions. Layer in large pan, well oiled: 1/2 sauteed zucchini, salt and pepper (sprinkle), parsley flakes, oregano, tomatoes and Mozzarella cheese. Bake at 350° for 45 minutes or until tender.
Cut steak into bite-size pieces. Put in casserole dish. Pour soups and waters over meat. Stir. Cover. Bake at 350° for 2 1/2 to 3 hours. Remove cover last 10 to 20 minutes so sauce will thicken. Serve over noodles or rice.
Combine all ingredients except meat. Beat until creamy, adding more wine, if needed. Place small amount of mixture on each slice of meat. Roll up and chill. Cut into 1-inch pieces to serve.
Bake cornbread according to package directions. Cool and crumble fine. Add other ingredients. Mix well and refrigerate.
Mix all the ingredients with mixer and pour half the mixture into a greased and floured tube or Bundt pan.
Combine all vegetables and toss well. Add dressing and let set overnight in refrigerator. Serve chilled.
This is a good punch that is not too sweet. Great if there are any diabetics in the crowd. Vary the amount according to the number to be served, keeping the above proportions.
Combine all ingredients except cream of chicken soup. Bake 45 minutes at 350°. Then pour soup on top and bake 15 minutes longer.
Mix all together. Grease muffin tin (cupcake tin). Fill 3/4 full. Bake at 400° for 15 to 20 minutes. (Mix will keep in refrigerator up to 6 weeks.)
Preheat oven to 350°. Beat cream cheese with mixer until fluffy. Gradually add in condensed milk, beat until smooth. Add egg and vanilla, mix well. Toss chips with flour and stir into cheese mixture. Pour into crust and bake 35 minutes or until pie springs back. Cool and top with glaze.
Mix 1 stick melted butter, graham cracker crumbs and press into a 9 x 13-inch pan. Beat eggs and 2 sticks butter and powdered sugar on medium speed for 10 minutes. Pour over crust; then slice bananas on top, overlapping them. On top of bananas, spoon on pineapple and top with Cool Whip. Decorate with cherries and nuts. Chocolate syrup can be drizzled over top. Best if made the day before needed.
Run the pig into the house. Shut all of the doors. Set the house afire. Return in three days with oven mitt. Search and serve.
Melt butter in saucepan. Add onion and saut until lightly browned. Add other ingredients and mix well. Spoon into a greased 9 x 9 x 2-inch baking dish. Brown 6 pork chops in skillet. Place chops in single layer on stuffing. Salt and pepper. Bake, covered, 45 minutes at 350°. Uncover and bake about 15 minutes until chops are tender.
Cook fettucine according to package directions; drain well. Combine olives, mayonnaise and yogurt. Fold in crabmeat. Whisk lemon juice, oil, vinegar, garlic, salt and pepper together. Gently fold in avocado cubes. Combine olive mixture with fettucini and gently add oil and vinegar dressing. Chill and serve. Garnish with more olives. Makes 4 to 6 servings as main course. This is great on a buffet table.
Heat oven to 400° and grease 9-inch pie plate. Combine butter and sugar in large bowl. Beat at medium speed with electric mixer until creamy. Beat in egg. Combine flour, baking powder and cinnamon. Add alternately with milk to creamed mixture. Fold in blueberries. Pat dough out to 1/2-inch thickness on lightly floured surface. Cut into nine 3-inch rounds. Place one in center of pie plate. Arrange others around. Spread with honey. Sprinkle with orange and lemon peel. Bake 20 to 24 minutes.
In a large salad bowl, combine all the ingredients, except the dressing. Just before serving, add the dressing and toss gently.
Beat cheese until fluffy. Add sugar gradually, beating until smooth. Add peanut butter. Stir in milk gradually. Add vanilla. Fold in topping. Pour into crust. Sprinkle with nuts. Freeze at least 4 hours.
Mix together graham cracker crumbs and melted butter; pat into 13 x 9-inch pan. Beat confectioners sugar, eggs and butter for 5 minutes. Pat over graham cracker mix. Place drained crushed pineapple over sugar mixture. Cut bananas lengthwise and place on top of pineapple. Drizzle Hershey's syrup over bananas and cover with whipped cream. Refrigerate uncovered at least 24 hours.
Cook potatoes in salted water until slightly tender; drain. Spray casserole or baking dish with cooking spray or grease very lightly. In a separate bowl mix soups together with Worcestershire Sauce and pepper. Combine potatoes, ham and green beans in casserole. Add soup mixture and toss to coat. Bake, covered, at 350 degrees for 30 minutes. Remove cover and sprinkle casserole with cheese and french-fried onions. Bake for additional 10-15 minutes.
In a large skillet or wok, scramble eggs and set aside. Heat oil in wok. Add celery and onion and stir-fry for 3 to 4 minutes. Add olives, mushrooms, peas, ham and eggs. Mix well and stir in rice and soy sauce. Heat thoroughly. Serves 4.
Mix until creamy. Put in refrigerator until cool. Make into small balls and flatten with a glass dipped in sugar. Bake at 350° until golden brown.
Put ingredients into 4 or 5 quart crockpot in order listed, cook for 3 hours on low. Do not remove lid. Turn off and cool slightly. Mix thoroughly and drop by teaspoonfuls onto waxed paper, let cool. Makes 170 pieces.
Mix the four dry ingredients together. Stir in the milk, eggs, margarine and vanilla. Beat with a hand beater until smooth. Pour 1/4 cup batter in a lightly buttered 6 to 8 inch skillet. First, heat over medium heat until bubbly. Cook until lightly brown. Cool on wax paper. May stack them with wax paper between each.
Brown ground beef in skillet; drain fat. Stir in chili seasoning, beans and tomatoes. Add water if desired to thin chili. Simmer 15 minutes.
Cook macaroni and cheese. Cook can of beans. Add long hot dog pieces. The liquids cause the hot dogs to curl.
In a large bowl combine all ingredients except powdered sugar. Chill 4 hours or overnight. Dip palms of hands in powdered sugar, pinch off pieces of dough and shape into 1-inch balls. Roll in powdered sugar. Store in refrigerator.
In bowl with electric mixer, combine sour cream, cream cheese and sugar until well blended. Stir in cranberry sauce, pineapple and pecans. Fold in Cool Whip. Place in slightly oiled 6-cup mold and freeze. To serve, dip bottom of mold in sink of warm water until salad loosens itself and invert onto platter. Decorate with parsley. Slice and serve. This salad should only be slightly thawed before serving. Serves 8.
Mix and bake as directed. Bake in 3 pans instead of 2 layers.
Mix and pour into a large greased and floured pan. Cook 30 to 45 minutes or until done at 350°.
Combine all ingredients in large pot and bring to a boil. Reduce heat and simmer, uncovered, 30 minutes. Strain; discard spices and serve hot.
Coat chicken with flour seasoned with salt and pepper. Brown in a small amount of oil; drain. In separate bowl, combine preserves, barbecue sauce, onion and soy sauce; pour over browned chicken. Cover; simmer 40 minutes or until chicken is tender. Add green pepper strips and water chestnuts during last 10 minutes. Serve over rice. Serves 4.
Heat oven to 400°. Spray a 15 x 10 x 1-inch baking pan with no-stick cooking spray. Dip chicken breasts in butter to cover. Coat with Parmesan cheese, bread crumbs, oregano, parsley, paprika, salt and pepper. (Hint: Put all dry ingredients together before dipping.) Bake 20 to 25 minutes or until tender. Makes 6 servings.
Mix well and spread on English muffins. Bake at 350° for 10 minutes. Cut into quarters. Serve.
Cut broccoli and cauliflower into bite-size pieces. Add onion and green pepper. Combine remainder of ingredients. Stir into vegetables until all are well covered. Refrigerate several hours or overnight before serving.
Mix ingredients well and spread into 13 x 9-inch pan. Pat down and bake 20 minutes at 350°.
Brown hamburger, onion, pepper and mushrooms in large skillet. Boil noodles per box instructions; drain water from noodles. Drain grease from hamburger; add hamburger to noodles. Stir in jar of Prego spaghetti sauce. In a 9 x 11-inch baking dish, layer mixture in bottom. Add cottage cheese. Layer remaining hamburger mixture; add cheese to top. Bake at 350° for 30 to 45 minutes, or until cheese is melted.
Mix together the ground beef, eggs, oats, bread, 1/2 cup ketchup, milk, garlic powder, Worcestershire sauce and paprika. Spread mixture into a 9 x 13-inch pan. Spread remaining ketchup on top. Cover. Bake at 350° for 30 minutes. Remove cover; drain grease. Return to oven. Bake 30 minutes longer or until brown.
In a small bowl, combine all ingredients and chill. Use as spread over rice cakes or a dip for fresh fruit.
Bring last 3 ingredients to boil. Pour over corn flakes. Stir. Press into greased 13 x 9 x 2-inch greased pan. Cool. Cut in squares.
Brown beef, pepper and onion. Add the remaining ingredients except the kidney beans. Cook, uncovered, about 3 hours. Add the red kidney beans the last 30 minutes.
Cut orange slices in small pieces with scissors. Add to flour and salt along with remaining ingredients; mix well. Spread in a greased pan. Bake at 350° for 45 minutes. Cool the pan. Cut into 1 x 3-inch bars. Roll in fine granulated sugar if desired.
Season chicken. In medium size skillet sprayed with Pam, cook chicken and onion until chicken is opaque, about 8 minutes. Add broccoli, lemon juice, thyme and other seasonings to taste. Cover and simmer for 6 minutes. Add tomatoes and simmer, covered, 3 to 4 minutes until hot.
Beat cream cheese until fluffy. Add remaining ingredients and stir well. Refrigerate well before serving.
Mix first 6 ingredients together. Grease lightly and flour 9 x 13-inch pan; pour pumpkin mixture in pan. Sprinkle cake mix over mixture. Drizzle butter over dry cake mix. Sprinkle chopped nuts on top. Bake at 350° for 50 minutes. Serve topped with Cool Whip.
Blend oil and sugar; beat in eggs. Measure all dry ingredients and sift to blend. Stir pumpkin into creamed mixture. Add dry ingredients. Pour into wax paper lined, bottom ungreased, tube pan. Bake at 350° for 1 1/4 hours.
Cream sugar, butter and egg together. Add rhubarb sauce. Sift dry ingredients together and add to creamed mixture. Bake in a buttered and floured pan about 9 x 11-inch for 30 minutes at 350°. Serve warm, un-iced, or frost with vanilla icing when cool.
Melt butter. Add sugar and nuts. Add flour and soda; mix well. Add beaten egg yolks and vanilla. Fold in beaten egg whites. Pour into 9 x 15-inch pan. Bake for about 1 hour at 300°.
Cut beef in 1-inch squares and cook in olive oil in covered skillet over very low heat for 35 minutes or until tender. Add a little water if necessary to prevent sticking. Add mushrooms; cook 10 minutes and remove to top of double boiler. Add butter and flour to juice in pan and smooth to gravy, adding the sour cream and cooking until blended. Add seasonings; pour over beef and cook in double boiler 10 minutes. Serve on rice or toast. Flavor improves with reheating.
Dissolve gelatin in boiling water. Add sugar and stir until completely dissolved. Stir in milk. (Mixture will appear curdled, but will be smooth when frozen.) Pour into 13 x 9-inch metal pan. Freeze until icy crystals form about 1 inch around edge, about 1 hour.
Place vegetables in layers in large flat dish in order given. Dab mayonnaise onto vegies by spoonfuls. Top with cheese. Cover and refrigerate overnight. Before serving, sprinkle with crumbled bacon or bacon bits. Spoon out servings, do not toss.
Pour off marinade, leaving a little in the bottom of the pan. Bake the ribs in a covered pan, 30 to 45 minutes at 325°. Remove ribs from oven and put in clean pan. Cover with barbecue sauce.
Brown chicken pieces well in shortening; drain excess fat. Season with salt and pepper. Add onion slices, Chili Fixins and tomato juice. Cover and simmer 45 to 55 minutes or until chicken is tender, basting occasionally. Remove chicken and slowly stir sour cream into sauce just before serving. Serve over noodles or rice. Makes 4 to 6 servings.
Mix all ingredients together well. Marinate 5-6 hours or over night. Place meat on broiler pan with water in broiler pan to provide moist tender cooking of tenderloin. Cook 1 1/2-2 hours at 350° basting with marinade every 30 minutes.
Roll crackers out to very fine crumbs. Put sugar in bowl with crackers, add juice and rind. Then add egg yolks, mix. Pour into raw crust. Bake in moderate oven until filling is no longer runny.
Brown steak in margarine, add onions and mushrooms and seasonings, cook until tender, add cream cheese and milk. Stir until cheese melts. Serve hot over cooked rice or noodles.
Mix the butter and sugar with a fork. Add a little of the flour. Turn the mixture out onto a board or a table and work the rest of the flour in with your hands. Break off a small piece at a time and roll into a small ball. Place balls 2-inches apart on an ungreased cookie sheet. Mash flat with a fork pressed crosswise. Bake at 250° for 50 to 60 minutes. The cookie will be very light in color. They are rich, but not too sweet and very, very good.
Press 1 package crescent rolls over bottom of a greased 9 x 13-inch pan. Be sure all seams are closed (can put the roll between 2 pieces of wax paper and roll to size). Beat cream cheese, sugar and egg. Pour over unbaked crust. Press or roll out second package of rolls as before, being sure all seams are closed, then flip onto cheese mixture. Pinch edges together. Mix together the 1/2 cup sugar, cinnamon and nuts. Brush crust with slightly beaten egg white so it will hold the cinnamon mixture in place. Sprinkle cinnamon mixture on top. Bake in preheated 350° oven for 30 minutes.
Stir together. Bake in a cookie sheet at 350° for 20 to 30 minutes.
Press sausage into base of 8 x 8 x 2-inch baking pan. Cover with sauce, broccoli, onion and green pepper. Sprinkle with the bacon and cheese. Beat eggs with milk. Pour over mixture. Bake at 350° for 40 to 45 minutes or until set.
In a small bowl, beat eggs slightly. Mix in corn syrup, sugar, margarine, vanilla and salt, then stir in pecans. Pour filling into pastry shell. Bake at 400° for 15 minutes, then reduce heat to 350° for 30 to 35 minutes longer.
Mix in order; then fold in by hand. Drop by teaspoon on ungreased cookie sheet and bake at 350° for 10 minutes. Watch carefully.
Heat oven to 350°. Put meat in roast pan. Cut and quarter onions; put in roast pan and cover. Approximately 1/2 hour check and see if starting to brown in pan. Add 1 cup water. Cook approximately 2 hours. Depends on size of meat. The last 45 minutes, peel and quarter potatoes. Make sure liquid in pan will cover part of potatoes. Salt and pepper to taste. Cover. Dinner is ready when potatoes are done.
Wash cucumbers and slice thin. Chop onions and bell peppers. Combine cucumbers, onions and bell peppers. Add salt. Cover and let stand for 3 hours. After 3 hours, drain ingredients.
Boil first syrup, sugar and butter with vinegar. Boil to hard boil stage. Remove from heat and stir in soda and vanilla. Pour into greased cake pan or cookie sheet. Let stand until cool enough to handle. Pull until white, twist into ropes and cut into pieces.
Combine all ingredients; place in baking dish. Sprinkle top lightly with additional crumbs and cheese. Bake at 350° until brown, about 35 minutes.
In mixing bowl combine sugar, flour and salt. Cut in butter until mixture resembles a coarse meal. Remove 1 cup mixture and combine with cinnamon and nuts; set aside. To remaining crumb mixture add milk and baking powder. Spread into a greased13 x 9 x 2 inch baking pan. Sprinkle the reserved crumb topping over batter. Bake at 350° for 30 minutes or until cake tests done. Cut into squares. Garnish with whipped topping and a pecan half if desired.
Cook rice until done; add next 5 ingredients. Add as much Velveeta as desired; put crackers on top. Bake 20 minutes at 350°.
Dissolve jello in boiling water; cool slightly; add pineapple and buttermilk. Stir in Cool Whip. Chill.
Cut oranges into 1/4-inch slices. Simmer in water to cover for 1 1/2 hours. Drain well. Combine vinegar, sugar, cinnamon sticks and cloves in a large pan. Bring to boil; boil 5 minutes. Add orange slices; boil until clear, about 1/2 hour. Good served with turkey, pork or lamb.
In large kettle, mix water and powdered milk together. Heat so you may drink and stir in cocoa, sugar, salt and vanilla. Makes 24 (8 ounce) cups.