HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve jello in hot water. Add orange juice, mandarin oranges and pineapple. Chill until firm. Prepare Dream Whip according to directions. Whip vanilla pudding with the milk. Fold Dream Whip into pudding; add nuts. Spread over jello layer. Return to refrigerator to chill.
Cream together the butter and peanut butter. Gradually add sugar and firmly packed brown sugar, creaming well. Add unbeaten egg and vanilla. Beat well. Blend in flour gradually and mix well. Shape dough into balls using rounded teaspoonfuls for each. Roll balls in sugar and place on ungreased cookie sheets. Bake at 375° for 8 minutes. Remove sheet from oven and place a solid milk chocolate candy kiss on top of each cookie, pressing down firmly so that cookie cracks around the edge. Return cookies to oven and bake 2 to 5 minutes longer until golden brown.
Mix together the mayonnaise, sugar, vinegar and Eagle Brand milk. Pour over vegetables and macaroni and chill.
In a small bowl, combine flour, pumpkin pie spice, baking powder and salt. In a mixing bowl, beat eggs at high speed for 5 minutes or until pale yellow. Gradually beat in sugar. Stir in pumpkin. Fold in dry ingredients. Line a 15 x 10 x 1-inch baking pan with greased and floured wax paper. Pour batter into pan; bake at 375° for 15 minutes. Turn cake out onto a linen towel sprinkled with confectioners sugar. Peel off paper; roll up cake with towel. Cool on wire rack. Unroll cake onto a baking sheet. Spread softened ice cream to within 1-inch of edges. Roll up cake again without the towel. Cover and freeze.
Add rice and peas to boiling water. Lightly boil 1 1/2 hours. Add remaining ingredients and continue to cook about 30 minutes.
Saute onion in stick of margarine. In double boiler or microwave, make sauce of chicken soup, Velveeta cheese and evaporated milk. Stir in onion, rice and a 20 ounce bag of frozen broccoli. Bake at 350° for 45 minutes.
Drain juice from both fruits and cut up apricots. Soften plain gelatin with 2 tablespoons of juice from fruit. Add jello to gelatin and dissolve with 2 cups of boiling water; set aside 1 cup of fruit juice for topping, then add remaining juice to jello mixture. Let cool. Add fruits and pour into mold. (I use a 9 x 13-inch pan.) Sprinkle marshmallows on top. Put in refrigerator to set. After set, top with topping.
Mix together salt, pepper and flour and season to taste. Grease a 2-quart casserole dish. Layer potatoes, sprinkling each layer with flour. At the middle, put a layer of cheese (3 to 4 slices) and slices of butter. Then continue layering the potatoes and flour. Pour milk over the entire dish. Spread out left butter slices across top. Cover and bake at 375° for 1 hour. Top with remaining cheese slices; return to oven for 10 minutes. Serve with pork chops or chicken.
Melt oleo or butter and brown sugar. Mix with the Rice Chex, coconut and nut meats. Pack in a 13 x 10-inch pan. (Save some of the mixture for topping.)
Combine carrots, green pepper and onions. Mix remainder of ingredients. Pour dressing over carrot mixture and place in refrigerator overnight or longer.
Wash mushrooms; pull out stems to dice. Melt 1/2 to 3/4 stick of butter in a small pan; add diced mushrooms stems and onions, garlic, salt and pinch of oregano and saute. Then add enough bread crumbs to soak up butter (but still leave moist). Add grated cheese. Stuff mushroom caps and bake at 400° for 5 minutes (crunchy) or 10 to 12 minutes (soft).
Beat eggs, oil, sugar and vanilla until foamy. Add zucchini and pineapple. Sift remaining ingredients. Beat, then add nuts and pour into three 9-inch greased and floured cake pans. Bake at 350° until done.
Peel and core pears. Finely chops or grind fruit. Measure 3 cups into 6 or 8-quart saucepot. Remove colored part of peel from orange and lemon. Remove and discard white part of peel from fruit. Chop the fruit, reserving any juice. Add to saucepot. Cut reserved orange and lemon peels into thin slivers or chop or grind. Add to saucepot. Add pineapple in juice and maraschino cherries to saucepot; mix thoroughly.
Put cucumbers, onions and salt in pan; cover with water and ice. Let stand for 3 hours, then drain. Bring vinegar, sugar, spices and celery seed to a boil. Add cucumbers and onions to liquid mixture. Do not let them boil. When transparent, pack into jars and seal. Can be eaten the next day. Make sure jars are hot when adding cucumbers into them.
Slice cucumbers thin. Soak in plastic or granite ware overnight with 1/2 cup salt. Cover well with water. Rinse well after soaking. Bring syrup and spices (tie in a rag) to a boil. Add cucumbers and onions. Bring to a full boil. Fill hot sterilized jars and seal.
Spread French bread with softened butter on both sides. Arrange slices in a single layer in a 12 x 7 1/2 x 2-inch baking dish. Sprinkle with Parmesan cheese. Bake at 350° until golden brown, about 15 minutes. (Makes 2 servings.)
Cream the cream cheese, sugar and margarine. Mix next 4 ingredients. Combine cream cheese mixture with pudding mixture. Fold in Cool Whip. In flowerpot (clean) put a coffee can lid in bottom. Alternate pudding mixture and crushed Oreo cookies, ending with layer of Oreos. Top with gummy worms.
Saute onion in margarine. Add cooked broccoli, uncooked rice, soup, water, milk and squeeze cheese. I also add cooked, diced chicken. Mix and pour into greased casserole dish. Bake at 350° for 35 to 40 minutes.
Boil fryer until tender. Remove from broth and let cool. Cook noodles in broth until tender. Add Cheddar cheese soup, cream of mushroom soup and deboned, chopped chicken to noodle mixture. Salt and pepper to taste. Put in a large casserole dish and sprinkle with grated cheese. Bake at 350° until bubbly. This is good!
Blend sugar and oil. Add beaten eggs and beat well. Sift dry ingredients together 3 times and add alternately with sour milk, beating after each addition. Add nuts, prunes and vanilla. Stir until well distributed through batter. Bake at 300° for 1 hour. While cake is still baking, prepare sauce and pour over cake while hot.
Combine pudding and milk until it begins to thicken. Add Eagle Brand milk; stir. Fold in Cool Whip. In large bowl, layer bananas, vanilla wafers and pudding. Store in the refrigerator. Serves approximately 10.
Soak deer (or other meat) in soy sauce (just enough to soak in). Sprinkle garlic powder (1/4 teaspoon) over top. Soak about 2 days.
Mix corn syrup and peanut butter together. Add dry milk and sugar. Roll into balls and chill. Serve.
Brown beef until crumbly and light in color. Add onion, salt and tomato sauce. Simmer 5 minutes. Place 3 cups of chips in a 2-quart baking dish. Sprinkle 1 cup of cheese over chips. Pour meat sauce over cheese. Top with rest of cheese. Garnish with rest of chips. Bake at 350° for 15 minutes. Top with olives before serving.
Cream shortening and sugar in bowl until fluffy. Add eggs, bananas. Add flour and baking soda together. Stir into creamed mixture. Put in pecans. Pour into greased coffee cans or loaf pans. Bake at 350° for 40 minutes or until done. May substitute 2 cups chopped walnuts for pecans. Yields 12 servings.
Combine berries, 1/2 cup sugar and water in saucepan. Cook over medium heat until sugar is melted and berries are soft and the consistency of syrup. Spread butter in bottom of 1 1/2-quart baking dish. Blend flour, baking powder, salt and milk; pour into baking dish, but do not stir. Pour cooked berries over batter. Sprinkle 1/4 cup sugar over berries. Bake at 400° for 30 minutes. Serve with ice cream. Serves 4 to 6.
Chop and brown bacon. Save fat. Chop peppers and clams. Mix all ingredients together, along with bacon fat, clam juice and a little pepper juice. Add hot water if not moist enough. Pack into clam shells and wrap individually with aluminum foil.
Brown roast on both sides in oven. Add garlic and onion and seasoning. Peel and cut enough carrots and potatoes to feed your family. Cover with water. Cook in 350° oven until meat and vegetables are done.
Combine scalded milk, water, shortening and sugar; stir until dissolved. Cool to lukewarm. Add eggs and dissolved yeast and blend well. Add flour and mix well. Mixture will be loose and spongy. Cover and let rise until double. Work down, cover and refrigerate several hours or overnight. Remove from refrigerator; knead on lightly floured board until smooth. Roll about the thickness of a biscuit and cut. Put in greased pan and let rise until double. Bake at 400°.
Heat chocolate and 2 tablespoons milk over low heat, stirring until chocolate is melted. Beat sugar into cream cheese. Add remaining milk and beat until smooth. Fold chocolate mixture into whipped topping. Blend until smooth. Spoon into crust. Place in freezer for 4 hours.
Brown meat and set aside. Saute onion and garlic clove that you crushed. Add to all other ingredients (except tortillas). Tear up corn tortillas and put in mixture. Cook at 250° to 275° until done.
Combine first 6 ingredients; cut in butter with a pastry blender until mixture is crumbly. Add raisins, tossing lightly. Add buttermilk, stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface and knead lightly 6 times. Divide dough in half. Shape each portion into a 7-inch circle on an ungreased cookie sheet; cut each circle into 6 wedges. Bake at 425° for 10 minutes. Cool on wire racks. Place scones on 2 (8-inch) cake boards; wrap with heavy-duty plastic wrap. Freeze up to 1 month. Yield: 6 scones. Good with jelly, jams, honey.
Tear bread into medium pieces. Add sugar and cinnamon. Mix milk, lightly beaten eggs and vanilla. Add to bread mix. Place 1/2 mix in casserole. Layer pecans and raisins, if used. Top with the rest of the mix. Bake at 350° for 30 minutes or until lightly brown. Serve warm with Bourbon Sauce.
Bring sugar and milk to boil. Boil 3 minutes and remove from heat. Add other ingredients. Mix well and pour into buttered dish and let cool.
Heat oven to 350°. Grease and flour 2 round cake pans. Melt butter. Add remaining ingredients into bowl. Now, add butter and mix with mixer on medium speed until smooth. Bake for 35 to 40 minutes. Cool before adding filling.
Soften cheese and add finely chopped onions. Add grated beef, leaving enough to roll ball in.
Heat a large, deep nonstick skillet over medium-high heat. If using link sausage, split casings and remove meat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Transfer sausage to paper towel-lined plate. Drain fat from skillet and return pan to the stove. Add the remaining tablespoon oil and then the garlic and onion. Saute 3 to 5 minutes until the onions are tender. Add bay leaf, sage and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan. Reduce heat and stir in cream. Season the sauce with the cinnamon and nutmeg and salt and pepper to taste. Simmer mixture 5 to 10 minutes to thicken sauce. Return drained pasta to the pot you cooked it in. Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish the pasta with lots of shaved cheese and sage leaves. Serves 4.
Cook pasta according to package directions; drain and set aside. Drain pineapple, reserving 2 tablespoons juice. Combine pasta, pineapple chunks, cantaloupe and grapes. Set aside. Combine yogurt and reserve 2 tablespoons pineapple juice in a small bowl. Stir well. Spoon over pasta. Cover and refrigerate for 2 hours. Stir in strawberry halves just before serving.
In large container, mix all ingredients except honey and ketchup. Cut wings in half at joints and add them to marinade and stir well. Cover and refrigerate for at least 4 hours. Foil line broiler pan and arrange wings in a single layer. Mix honey and ketchup with 6 tablespoons of marinade. Blend well and brush one side of wings. Broil 12 minutes. Turn wings and brush again. Broil 12 minutes more or until cooked through.
Roll hot sausage into small balls. Fry and place on paper towel to drain. Chop chutney into small pieces (very fine), saving juice. Combine chutney, juice, sour cream and sherry; heat. Place in chafing dish and add sausage balls. Serve with toothpicks.
Thaw spinach and drain well. Place on paper towel and squeeze until moist. Add remaining ingredients and mix well. Let it stand in refrigerator overnight, covered.
Arrange chicken in shallow baking dish. Combine butter, orange juice and rum and pour over chicken. Salt and pepper chicken. Bake at 350° for 40 minutes. Baste 2 or 3 times while cooking. Sprinkle with almonds before serving.
Combine lettuce, cheese, tomatoes and bacon. Stir in mayo. Serve immediately.
Melt sugar in a skillet until golden brown and pour over sides and bottom of a 1-quart baking dish. Let cool. Place condensed milk, eggs, vanilla and salt in a blender and blend thoroughly. Turn into your quart baking dish and place this dish in a baking pan into which you have poured an inch of water. Bake at 325° for 50 to 60 minutes or until a knife comes out clean. Do not overbake.
Combine sugar, oil and eggs. Beat 2 minutes on medium. Combine dry ingredients. Add to oil mixture. Beat 1 minute. Add carrots and nuts. Mix well. Bake at 325° for 45 to 60 minutes.
Cut steak into 1-inch pieces, as thin as possible. Heat shortening, garlic, salt and pepper in skillet and in it cook beef until brown on both sides. Add soy sauce and sugar. Cover and cook on high heat 5 minutes. Add bean sprouts, tomato and green pepper. Cover and cook 3 minutes. Stir in cornstarch dissolved in water. Cook until sauce is thickened. Sprinkle with green onions. Serve with rice.
Grease 9 x 13-inch baking pan. Crush crackers. Mix with nuts and baking powder. Beat egg whites and sugar with vanilla. Fold cracker mixture into egg whites; bake at 300° for 20 to 25 minutes until lightly browned. Cool completely.
Cut holes in center of biscuits. Heat oil in frying pan and drop in biscuits. Brown on both sides. Drain on paper towels. Roll donuts in sugar and coat both sides. Yummy to your tummy.
Pour boiling water over oatmeal. Cover and let cool. Add dissolved yeast and sugar. Add 1 cup flour, beat then raise an hour. Add flour for dough then salt. Let rise double; 1 1/2 hours. Mold, raise an hour. Bake 45 minutes in a hot oven.
Mix pineapple with sour cream. Sprinkle with pudding mix and stir until well mixed. Put into a baked pie crust or graham cracker crust. Let set 8 hours. Top with whipped cream.
Beat together cream cheese, eggs, sugar and vanilla until creamy. Stir in 1/2 the chocolate chips. Pour into Oreo crumb crust and sprinkle with other 1/2 of chocolate chips. Bake at 350° for 20 to 25 minutes.
Cover fresh vegetables (my favorites are mushrooms, onions, peppers, cauliflower and zucchini) with dressing. Store in airtight container. The longer marinated, the better. Good for snacking or with a salad.
Grate cabbage. Salt to taste and let stand 1 hour. Add celery, bell pepper and carrots. Let stand 20 minutes. Boil sugar, vinegar and seeds until dissolved. Drain first liquid off cabbage and pour second liquid over. Let stand until cool, then freeze.
In a large pot, put chicken, 4 cups of water, bouillon cubes and sage. Bring to a boil and simmer for 30 minutes.
Sift dry ingredients. Stir in remaining ingredients just until blended. Divide dough into 4 parts. On a floured board, pat each part into a circle 1/2 to 3/4-inch thick. Cut circles into quarters and place on a cookie sheet. Bake at 450° for 10 minutes. Makes 16 scones.
Mix all dry ingredients together well, then sprinkle over ground beef and mix well by hand. Keep in refrigerator in a tight seal bowl. Mix real well by hand once a day for 3 days. On the 4th day, form into rolls and bake 5 hours at 200°. Turn rolls after 2 1/2 hours. Rolls should not be touching while baking. Store well wrapped in plastic Ziploc bags in refrigerator or deep freeze until ready to eat. Best eaten as snacks (cold).
Cut chicken into pieces. Rub with salt and pepper. Dredge in flour. Heat oil in cast iron skillet. Place chicken in hot oil and brown, turning once. Cook on low until tender.
Toss warm spaghetti with butter, then with garlic salt and cheese. Serve warm.
Combine dry ingredients. Add oil and stir, then add 1 egg at a time. Add carrots and vanilla. Pour into greased pan. Bake 30 minutes at 350°.
Drain macaroni, tuna and peas. Place macaroni in a casserole dish; add tuna, peas, onion and soup. Mix well. Bake in 350° oven for about 30 minutes.
Dissolve jello and sugar in boiling water. Add vinegar, cabbage, pimentos and celery. Chill until set. Good with ham or pork chops.
Cook and drain broccoli. Beat together with other ingredients. Bake for 45 minutes at 350°.
Mix together. Bake in greased baking dish for 35 to 40 minutes, or until brown in moderate oven (375°). Can be served as dessert.
Cover roast with flour; brown on all sides in a skillet with a little hot cooking oil in it. Place roast in crock-pot. Pour onion soup mix over it, then the mushroom soup and pour the Coke over entire mixture. Cook for several hours on low. Add vegetables about 1 hour before roast is done. The Coke tenderizes the meat and this makes its own gravy. This is excellent to put on before work and let cook all day!
Season chicken with salt and pepper. Brown chicken well in hot oil; remove and set aside. In pan drippings, saute onions and paprika until tender. Add chicken and water; mix well. Cover; simmer 30 minutes until chicken is tender. Remove to serving platter and keep warm. Stir sour cream into onion mixture until blended. Heat through over low heat; do not boil. Pour over chicken. Serve with noodles.
Mix all ingredients except brown sugar and place in casserole dish. Cover top of mixture with brown sugar. Bake at 350° for 3 hours.
Bake chocolate cake as directed in round cake pans. Cool. Slice layers in half.
Combine all ingredients in a heavy 3-quart saucepan with a tight-fitting lid. Bring to boil over high heat. Stir once with a fork, then cover tightly and reduce heat to very low. Cook, covered, for exactly 15 minutes. Do not lift cover during cooking. Remove pan from heat; uncover and fluff rice gently with fork. We put rice in individual soup bowls and put our gumbo or white beans on top.
Heat 1 cup vinegar, 1 1/2 cups sugar and 1 teaspoon salt. Add tomatoes and onions. Simmer for 5 minutes. Drain and throw away juice, then add 1 cup vinegar, 1 1/2 cups sugar and 1 teaspoon salt. Simmer for 5 minutes. Pack loosely in jars and then fill jars with boiling juice. Makes 3 pints.
In large saucepan, heat water to boiling. Add grits and salt; cook until grits are very thick. Remove from heat. Preheat oven to 350°. Grease a 13 x 9-inch baking dish. Add cheeses, margarine, eggs and red pepper.
Mix crab meat, peppers, pimientos, mustard and salt. Beat eggs any mayonnaise well and add to crab mixture. Pour into casserole.
Drain corn; chop green onions. Cut tomatoes in cubes. Mix salt and pepper to taste. Mix all ingredients with mayonnaise.
Cut chicken breasts into 1/2-inch squares. Roll bread crumbs with a rolling pin until very fine. Measure crumbs, cheese and salt and place in bowl to mix together. Dip chicken in margarine, a piece at a time, then into dry ingredients. Place chicken on aluminum foil covered cookie sheet. Bake at 400° for 15 minutes.
Chop cabbage, onion and green pepper. Add sugar and mix this well. Do not stir this. Bring to a boil oil, vinegar, mustard and celery seed. Pour this on the cabbage mixture. Do not stir until ready to eat. Refrigerate.
Bake in a 9 x 13-inch greased pan at 350° for 30 minutes or until golden brown.
Cream together shortening and sugars. Add egg, vanilla and peanut butter to creamed mixture and continue to blend. Sift together dry ingredients; add to creamed mixture.
Mix flour, salt and pepper. Sprinkle flour on each side of steak and pound in with the edge of a small plate. Brown the steak in shortening on both sides. Pour can of tomatoes into a casserole dish (or 1/2 can if only using 1 can). Then place steak on top, sliced onions and rest of tomatoes. Cover and bake in a 325° oven for 1 1/2 hours or until steak is very tender.
Cook together ground beef, onion and pepper; drain off fat. Mix all other ingredients with beef mixture and cook in crock-pot on low about 1 hour.
Combine sugar, corn syrup and water and boil until thermometer registers 240° or until mixture spins a thread when dropped from a spoon. Add salt to egg whites and beat until stiff. Slowly pour syrup into beaten egg whites, beating constantly. When mixture thickens, add vanilla and nuts. Drop from a spoon onto waxed paper. Makes 4 dozen.
Combine first eight ingredients in large bowl. Blend oil with next 5 ingredients in small bowl and pour over salad and toss.
Mix well together and add 1 package chipped beef or ham, shredded fine. This is a soft spread.
Mix flour and baking soda. Combine oleo, sugars and pudding mix in a large bowl. Beat until smooth and creamy. Beat in eggs. Gradually add the flour mixture. Stir in oats and raisins or chocolate chips. Batter should be stiff. Drop by rounded teaspoons on ungreased baking sheet. Bake at 375° for 10 to 12 minutes. Makes about 5 dozen. Always soft.
Cook minced onion in butter 2 or 3 minutes. Stir in flour, salt and dry mustard. Reduce heat to very low and add milk. Cook until thick, stirring occasionally. Add celery salt and pepper. Arrange carrots and cheese slices in layers in buttered 2-quart casserole, beginning and ending with carrots. Pour sauce over. Top with crumbs. Bake at 350° for 25 minutes or until golden.
Cook spinach according to directions on package and drain all liquid. Wash mushrooms, slice and saute in butter until brown. Line a 10-inch casserole with spinach seasoned with melted butter, onion and salt. Add 1/2 of grated cheese. Place mushrooms over mixture. Season with garlic salt. Cover with rest of cheese. Bake for 30 minutes at 325°. Serves 6 to 8.
Put Bisquick, eggs, milk, oleo, salt and pepper in blender and blend 5 seconds. Add cheese and chopped ham or bacon. Pour into greased quiche pan. Cook in 350° oven for 45 minutes. Cool 10 minutes.
Heat oven to 350°. Mix all ingredients together. Fill greased muffin pan 1/2 to 2/3 full. Bake for 25 minutes.
Over low heat melt butter and add flour, stirring with wooden spoon until blended. Slowly add cream, stirring constantly. Heat until thick, do not let mixture boil. Add salt, cayenne, mustard, nutmeg, 1 1/2 cups cheese and blend. Beat egg yolks two at a time; add to mixture, blending after each addition. Place in large bowl. Add cream of tartar to egg whites before beating, beat until stiff.
Boil all ingredients for 10 minutes in covered pan. Strain. Serve hot. May be made and refrigerated. Heat and serve. Serves 16.
Mix butter, eggs, sugar and vanilla. Gradually add in flour. Add nuts, coconut and chocolate chips. Bake at 350° for 25 to 30 minutes.
Dice potatoes. Cover with water and cook until nearly done. Add salt and butter. Dissolve flour in milk and pour over drained potatoes. Cook, stirring, until potatoes finish cooking and milk thickens. You might add a few parsley flakes when adding milk.
Mix sugar, cornstarch and salt. Add the beaten egg yolks and milk. Cook over medium heat, stirring constantly, until mixture thickens. Set off the burner and add the stick of oleo, vanilla and coconut. Mix well and pour into baked pie shell. Top with meringue or Cool Whip.
In frying pan, heat butter. Add carrots and onions. Saute for 3 minutes. Add salt and water. Cover and simmer until tender. Sprinkle with flour and cook until bubbly. Remove from heat and stir in cream and wine. Cook until thickened. Sprinkle with parsley.
Cream butter and mix with other ingredients. Roll with hands into little finger shapes. Cook slowly in 325° to 350° oven. While hot roll in 10x sugar.
Stir-fry bacon, potatoes, onion and bell pepper until the potatoes are done, about 10 to 15 minutes. Drain. Add the eggs and scramble when the eggs are done. Add the tomatoes.
Fine grind the ham. Grind pickles, onions and boiled eggs. Season with paprika and celery salt. Blend with salad dressing to spreading consistency (not too dry). Trim serving dish with parsley sprigs and tomato slices in corners.