HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix cornstarch, pineapple juice and sugar and cook until thick. Remove from heat and mix in pineapple, marshmallows and Cool Whip. Refrigerate for 24 hours.
Mix ingredients together and pour into crust. Top with pecans and cook at 325° until done.
Cream together the cheese and butter. Add remaining ingredients and mold around stuffed olives. Bake at 400° for 15 minutes. Makes 6 dozen.
Mix first 3 ingredients. Pour over chicken. Bake, covered, at 350° for 1 hour.
Mix first 8 ingredients, then add olive oil and dressing. Toss well and chill.
First, make a roux. Pour the oil in the bottom of the pot. After the oil is well heated over a low fire add flour. Cook the flour very slowly stirring almost constantly. Cook about 45 minutes. The flour must be browned to a very dark brown. Add okra, onion, and cook 30 minutes. Add shrimp then stir in 2 quarts water. Cook for one hour on medium heat. Salt & pepper to taste.
Brown pork chops; top with sliced onion. Add the soup, ketchup and Worcestershire. Simmer 1 hour.
Fry bacon, remove from pan and fry onion, then add flour, salt, pepper, sugar and vinegar and the water. Dice and add broiled potatoes. Heat until hot. Top with crumbled bacon.
Combine all ingredients. Place in a casserole dish and let stand overnight in fridge. Bake at 350°, covered, for 45 minutes and uncovered for 45 minutes.
To water, add sugar, salt, molasses and Crisco. Add flour and knead well. Let raise double in size. Cut into the size you want your loaves, but this will make 3 regular size loaves. Bake at 350° for 35 to 40 minutes. Very good with cheese on.
Dilute orange and lemon concentrate with ice water in punch bowl. Before serving, add well chilled champagne and garnish with orange slices.
Heat oven to 350°. Season the meat. Place fat side up on rack in roasting pan. Insert a meat thermometer through the outside of the fat into the thickest part of the meat. Roast 40 minutes per pound; meat thermometer should register 185°.
Brown ground beef, onion and bell pepper. Drain. Mix with remaining ingredients. Put in casserole dish. Top with shredded cheese if desired. Bake at 325° for 30 minutes.
Wash grapes. Combine sour cream, brown sugar, and almond extract. Mix well. Pour over grapes. Toss to coat. Stir in pecans. Chill, covered overnight for best flavor. Serves 6.
Cook unpeeled new potatoes in boiling, salted water to cover 15 minutes or until tender; drain and let cool to touch. Cut potatoes into eighths, leaving skins on. Place in a large bowl, combine mayonnaise, sour cream and next 4 ingredients; add to potatoes, tossing gently. Cover and chill 8 hours. Garnish with fresh dill weed sprig. Yield: 8 servings.
Stir together. Pour into shell and bake at 375° for 40 minutes. Very, very rich!
Put the first 4 ingredients into blender. Add the olive oil slowly. Heat. Add some cream. Serve over spaghetti.
Drain juice from cans of fruit. Cut fruit into bite size pieces and combine in bowl. Chill before serving.
Brown meat and onion; drain fat. Season with salt and liquid hot pepper to suit your taste. Spread refried beans in a shallow pan. Top evenly with meat. Sprinkle green chiles over meat. Cover evenly with cheese. Drizzle taco sauce over cheese. (Cover and chill if made ahead.) Bake, uncovered, in a 400° oven for 20 to 25 minutes, or until hot throughout. Remove from oven; top with green onions and ripe olives. In the center, mound avocado dip and top with sour cream.
Mix all ingredients together. Bake in two 9-inch greased and floured cake pans at 375° until done. Frost with pineapple, granulated sugar and butter or oleo. Cook until thickened. Cool cake and frosting. Spread on both layers.
Heat oil in a large pot, brown meat. Add onions, garlic, Worcestershire sauce, bay leaf, oregano, salt, pepper and water. Simmer, covered one hour or until meat is tender. Add potatoes and carrots and cook till tender about 30 to 45 minutes. Mix flour and 1/4 cup of water, add to stew. Cook until it thickens. Remove bay leaf. Eight to ten servings.
Brown ground meat and drain. Combine spaghetti sauce with water. Beat egg lightly. Combine with cottage cheese. In large, oblong, glass dish, alternate layers of sauce, uncooked noodles, cottage cheese mixture and cheese slices, forming 2 complete layers and topping with sauce. Cover with plastic wrap and heat on High for 8 minutes. Then set power level on 50 percent and cook 25 to 30 minutes or until tender, turning bowl after 15 minutes. Top with Parmesan cheese and let stand, covered, 15 minutes before serving. Serves 4 to 6.
Mix all ingredients together. Beat 2 minutes or 300 strokes. Bake at 350° until done. Serve with honey, sweetened baked apple and cream. Freezes well.
Saute onion in oil until tender; set aside to cool. Line crust with bacon and shredded cheese. Combine eggs, cream, salt, spices and onion. Pour into crust.
Mix all ingredients well. Shape into cakes. Fry in butter or margarine until brown on each side. Makes 6 to 8 cakes.
Measure and stir dry ingredients into mixing bowl. Blend eggs, oil, sugar and vanilla in blender and add to other ingredients. Grate zucchini in blender a small amount at a time. (Put in with water and drain in sieve.) Put in bowl with dry ingredients; mix well. Pour into greased and floured 2 pound coffee can, shortening can or 2-quart mold. Place can in crock-pot. Cover with 8 paper towels. Cover and bake on high 3 to 4 hours or more. Can bake at 350° for 50 to 60 minutes.
In a 2-quart glass measure or bowl, place cranberry juice, orange juice, raisins, sugar, cinnamon sticks and cloves; stir to blend. Microwave on High for 6 minutes, stirring after 3 minutes or until heated through. Remove cloves and ladle juice and raisins into 4 mugs. Garnish each with an orange slice and a cinnamon stick. Serves 4.
Remove skin from potatoes. Shred potatoes in large bowl. Saute onions in butter until tender. Remove from heat. Stir in undiluted soup and sour cream. Pour over potatoes and shredded cheese. Mix well. Turn into greased 13 x 9-inch baking dish. Refrigerate overnight. Sprinkle with corn flakes, drizzle with 3 tablespoons butter. Bake in 350° oven for 1 hour. Makes 12 servings.
Roll graham crackers into fine crumbs (between 2 sheets waxed paper). Pour into 8 or 9-inch square pan. Add powdered sugar and melted butter. Mix together and pat into bottom of pan. Combine cream cheese, sugar and eggs. Beat with mixer until smooth. Pour over crumb crust and bake at 325° for 25 minutes. Let cool. Top with cherry or other pie filling. Serve with Cool Whip.
Brown beef and onions in oil. Mix soup with seasonings and add to mixture. Bring to a boil and reduce to simmer for 20 to 30 minutes. A 10-inch covered skillet works well for this. Yields 4 servings.
Preheat oven to 325°. Spray an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan with low-fat spray. Stir together flour, soda and salt in a mixing bowl. Add egg substitute, sugar, applesauce and skim milk; stir to blend. Stir in bananas and pecans. Pour batter into prepared pan. Bake 1 hour and 10 minutes or until toothpick inserted in center comes out clean. Cool in pan for 15 minutes. Remove from pan and cool on wire rack. For easier slicing, wrap loaf and store overnight in a cool place.
Pour milk and orange juice into blender container. Scoop in 1 cup of sherbet. Peel banana and break it into the container. Cover and blend on high speed for 10 seconds. Pour into glasses. Top each with a scoop of sherbet from the remaining 1 cup. Yields 3 servings, approximately 1 1/4 cups each.
Have the chicken breasts boned, skinned and cut lengthwise. Pound with a meat hammer until it is a thin cutlet. Season with salt. Chill 1/4 pound butter. Cut the butter into 8 sticks. Place stick of butter at the end of each chicken cutlet (sprinkle some chives on it if you like) and roll up as a jelly roll, being sure to tuck in the sides. Coat each roll in flour. Dip into beaten egg, then roll in white bread crumbs. Roll again in beaten egg and then in bread crumbs. Make sure the ends are sealed well. Chill before cooking. Fry chicken rolls in deep hot fat at 375° for about 5 to 7 minutes or until golden brown. When done correctly, hot butter squirts out when chicken is cut.
Chop and mix fruit, etc. Sift flour and put 1/2 on fruit and stir until coated. Mix dry ingredients. Mix with liquid ingredients. Add fruit and stir in well. You may cook it in 1 tube pan or 2 loaf pans. Bake at 250° for 4 to 5 hours or until a toothpick inserted comes out clean. Let cool in pan 15 minutes before turning out on cloth.
Thaw hash browns and crumble. Add chopped onion. Mix cream cheese, soup and margarine. Stir into potatoes and onion. Top with Cheddar cheese, shredded, and bake at 350° for 30 minutes.
Stir salt and oil into flour. Form into ball, flatten slightly and place on sheet of wax paper. Place another sheet of wax paper on top of dough and roll out quickly. Peel off top layer of paper and invert into pie plate. Makes 1 crust.
Cook pasta and drain, but do not rinse. Return immediately to the pot and add the Parmesan cheese, oil, vinegar and spices. Toss until smooth and add steamed broccoli.
Season to taste with salt, black and red pepper. Cook ground meat in skillet with only 1 tablespoon fat added to keep from sticking to skillet. Cover and cook until done. Use meat fork and break	into small bits. Cook macaroni in boiling, salted water until done and drain off	all water. Cook onions in skillet. Add 1 tablespoon fat to start onions cooking. Cover with lid and cook slowly until tender. After meat, macaroni and onions are cooked separately, mix together in a large pan or roaster. Add mushrooms, tomato soup, pimentos, cheese and seasonings. Mix well. Heat in electric roaster or oven until cheese has melted.	Serve hot.
In a saucepan, mix sugar, syrup, salt and water. Place over high heat, stirring frequently. In mixing bowl, beat egg whites until stiff peaks are formed. (It is much easier to use a self-standing mixer than a hand-held model.) Continue cooking syrup mixture until, when dribbled from a spoon into cool water, a thin thread is formed and breaks when pinched. Turn mixer on and slowly add syrup; be careful not to cook egg whites. Continue to beat mixture as it cools. Add vanilla. Continue beating and add pecans when mixture thickens enough to hold onto a spoon without any dropping. Using two teaspoons, dip onto wax paper. Allow to cool. Makes 50 to 60 pieces.
Arrange broccoli in bottom of a 1 1/2-quart shallow baking dish (10 x 6 1/2-inch). Top with chicken. Combine soup and milk; pour over all. Sprinkle with cheese. Bake at 450° for 15 minutes, or until hot. Makes 3 to 4 servings.
Brown ground beef and sausage; drain. Add cubed Velveeta and mix until melted. Add oregano and spread on party rye. Add shredded Mozzarella on top. Bake at 400° for 8 to 10 minutes. May be frozen before baking. If frozen, bake at 400° for 10 to 12 minutes.
Using an 8-inch tin, set your graham crackers in tin, 1 layer at a time. Make your chocolate pudding according to box and spread on crackers, layer by layer. Refrigerate for several hours. Cut in squares and serve with Cool Whip.
Prepare noodles according to package directions. While noodles are cooking, prepare sauce blend package using 1 cup beef. Heat until hot, about 5 minutes. Do not boil. Drain noodles, pour sauce over noodles and serve immediately. Makes 4 servings.
The coarsely crushed pretzels should be the texture of chopped nuts. Mix together the pretzels, 3 Tbsp. powdered sugar and melted margarine. Press this mixture into a 9 x 13 inch pan. Bake at 350° for 10 minutes; cool. Beat together the cream cheese, egg and 1 c. powdered sugar; fold in 9-oz. Cool Whip. Spread mixture on pretzel crust and chill. Dissolve raspberry gelatin and 1 c. sugar in boiling water; add cold water. Chill until mixture begins to thicken. Fold in the raspberries. Spoon the berry mixture over the cream cheese and chill well before serving.
Cook chicken. Take off bone and put in bottom of baking dish. Reserve broth. Mix soups, melted oleo and sour cream. Pour over chicken. Use 1 package Stove Top stuffing or use cornbread and make stuffing. Use broth to moisten and put over chicken. Bake at 350° for 1 hour. If you use Stove Top stuffing only use part of seasoning, then taste. Cornbread and loaf bread are better and season as for dressing. Use enough bread for about 2 cups broth.
Combine pumpkin, salt and spices. Add remaining ingredients and mix well. Pour into 9 (5 ounce) custard cups and set in baking pan. Pour hot water 1-inch deep. Bake at 350° for 40 minutes. Chill.
Break eggs into large bowl. Beat slightly. Add meat, green pepper and onion. Mix. Add milk, catsup, dry mustard and salt. Mix again. Add bread crumbs and stir. Shape into oval shape. Turn into a greased loaf pan. Spread meat with another 1/2 cup catsup. Bake in a preheated 400° oven for 40 minutes. Pour juice off and serve.
Grill pork chops. Combine in crock-pot the sauerkraut, chops, peeled and sliced apple and brown sugar. Cook for 24 hours in crock-pot. Delicious.
Melt margarine in 2-quart rectangular casserole dish. Add peaches that are sliced thin. Mix sugar, milk and flour. Pour over peaches. Sprinkle about 1/4 cup sugar over mixture. Bake at 325° for 1 hour. Serve hot with ice cream.
Slowly melt almond bark in an aluminum saucepan or 2 minutes in microwave. Remove from heat. Add the peppermint extract. Slowly stir in crushed peppermints. Spread onto a lightly greased cookie sheet or waxed paper. Let it sit until it hardens. Break into bite size pieces. Store in airtight container. Makes about 1 1/2 to 2 pounds of ice.
In kettle or crock-pot, cook onion in butter until tender. Drain and rinse shrimp in cold water. (If using fresh shrimp, cook shrimp until pink in color. Drain, rinse, peel and cut in half.) Add soups, chicken broth, shrimp, crab and clam meats to onion. Add 1 tablespoon Cajun seasoning. Heat to almost a boil, then add okra with its liquid and bring to a full boil. Reduce heat. Add the remaining 1 tablespoon of Cajun seasoning. Simmer gently for 10 minutes. Add cayenne pepper (optional), simmering for 5 more minutes.
Pour hot water over oatmeal and let stand 10 to 15 minutes. Cream together sugars and shortening. Add eggs and beat well. Sift together dry ingredients and add to shortening mixture. Add the oatmeal and mix well. Bake in a greased and floured 9 x 13 cake pan at 350° for 30 minutes.
Mix first 7 ingredients well in large bowl. Fold in nuts. Pour into two 9-inch deep dish pie shells. Bake at 350° for 40 minutes. Some oven times may vary.
Chop cabbage, onions and carrots and cook until tender. Drain excess water. Add salt and pepper. Place in large baking dish. Add the already cooked rice, then add tomatoes. (Sausage must be cooked and drained.) Add sausage (mix into mixture). Top with cheese. Bake at 350° until cheese is bubbling.
Mix pineapple (juice included) with pudding mix. Mix in Cool Whip. Freeze until ready to serve. Keep frozen.
Mix with hands the powdered sugar, graham crackers, peanut butter and butter. Roll into small balls and lay aside. Melt wax. Roll balls in chocolate chips, then dip into melted wax. Have fairly large sheet of wax paper spread out to lay balls on after dipping in wax.
Combine all ingredients, except the dressing. Line casserole with dressing, then add squash mixture. Cover with remaining dressing mix. Bake at 350° for 30 minutes. Freezes well.
Cook together the broccoli, onion and water until tender. Melt butter on medium heat; add slowly to mix well. Add salt and pepper. Slowly add milk; cook on medium heat until smooth, stirring constantly. Add chicken broth and American cheese. Continue cooking until melted. Add prepared mustard. Add mixture to the cooked broccoli and onions. Continue cooking until all blended.
Mix all ingredients. Batter will be thin. Cake will fall if door is opened before time is up. Bake at 350° for 45 minutes.
Preheat oven to 425°. Cream the butter and sugar until no trace of graininess remains. Beat eggs. Add eggs to creamed mixture and beat hard. Add vinegar and beat again. Turn into unbaked pie shell; bake for 10 minutes. Reduce oven heat to 350° and bake for 30 minutes. The sugar rises to the top and forms a light brown crust when done.
Mix all together and roll in chili pepper, nuts or bacon bits. Makes 2 balls.
Combine in a bowl the ground meats, green onions, parsley, salt, pepper, bread crumbs, rosemary, nutmeg and eggs. Mix thoroughly with the hands. Shape into a loaf. Arrange a layer of bacon or salt-pork strips in an earthenware baking dish or casserole and put the meat loaf on top. Top with a few strips of bacon or salt-pork and bake uncovered in a 325° F. oven for 1 1/2 to 2 hours. This is delicious hot but even better if weighted down and served cold, when it resembles a good "pate d champagne" of the French provinces. Serves 6 to 8.
Mix sour cream, soup, butter, green onions and 1 cup cheese in a lightly greased deep 3-quart casserole. Gently stir in potatoes, salt and pepper. Top with remaining 1/2 cup cheese and the crumbs. Bake in preheated 350° oven for 30 minutes (longer if refrigerated). Makes 10 servings.
Dissolve yeast in water. Beat egg yolks thoroughly. Beat in milk and yeast mixture. In large bowl of food processor, combine 3 cups flour, 1/4 cup sugar and the salt. Cut in butter until particles are fine. Transfer to bowl, if using food processor. Stir in yeast mixture and lemon peel. Cover; let stand 30 minutes. Stir in about 1/4 cup flour or enough to make a soft dough. Turn out on lightly floured surface; knead, adding flour only if necessary to prevent sticking, until dough is smooth and satiny. Place in greased bowl; turn to grease top. Cover tight and refrigerate 12 hours or overnight. After removing from refrigerator, let dough stand at room temperature a few minutes, pressing with hands to warm and soften slightly.
Mix well, add 1 or 2 cans of water, cover & crock all day (6-8 hours on high, 8-12 hours on low). Can also be done faster in stockpot on top of stove, but stir very often as it has a tendency to stick. Serve over spaghetti noodles with cheddar cheese, sour cream, onions & tortilla chips on the side.
Combine sugar and cream in saucepan. Bring to boil over medium heat; stir constantly. Remove. Reduce heat and simmer gently for 6 minutes. Remove from heat; add chocolate and stir until melted.
Lay steak strips flat on cutting board. Drape with 2 slices bacon lengthwise; place chopped onion along bacon. Sprinkle with garlic salt and pepper. Cut in half across bacon. Roll jelly roll style from small end and secure with 2 toothpicks. Fry and brown very well in butter in large skillet. Transfer to pot. Deglaze skillet with red wine or water and add to pot with pigs; add water to cover. Simmer 2 hours. Thicken stock with flour. Serve with mashed potatoes.
Mix first 3 ingredients. Place in a 9 x 7-inch baking dish and cook for 30 minutes at 350°. Spread cracker crumbs on top. Cook for an additional 10 minutes.
Fry sausage to remove excess fat. Saute onion in 1 1/3 tablespoons of butter until golden brown. Pour remaining 1/4 cup of butter in cake pan. Toss cooked noodles in butter. Cover noodles with 1/2 of pizza sauce. Add in order listed: 1/2 grated Swiss cheese, 1/2 sausage, 1/2 Mozzarella cheese and all of mushrooms and onion. Sprinkle with oregano and basil. Top with remainder of Swiss, sausage and finally the Mozzarella cheese. Pour pizza sauce over top. Bake at 350° for 30 to 40 minutes until bubbly. Serves 6.
Heat water to boil and add bouillon cubes, potatoes and onion. Cook until almost tender. Add frozen vegetables and soup. Bring back to a low boil and simmer until vegetables are about tender. Add cheese and simmer about 10 minutes to blend flavors. Soup can be cooked ahead of time, up to adding the cheese. Reheat, add cheese and simmer. Stir often with wooden spoon during simmering since cheese tends to stick to the bottom.
Prepare macaroni; cool. Combine remaining ingredients and mix well. Pour over macaroni; toss well. Cover and chill. Stir again before serving.
Melt margarine in an 8 x 12-inch baking dish in a 350° oven. Stir in crushed pretzels, spreading evenly in dish. Bake 10 minutes. Cool.
Mix all ingredients together and pour into a 9 x 12-inch pan which has been heated with oil. Bake at 425° for 45 minutes.
Pour whole milk into glass. Be sure to leave 2 to 3 inches from top. Crumble up Oreos into glass. Use spoon to eat.
Place bacon in a medium saucepan and cook until crisp. Remove bacon, reserving drippings in saucepan. Drain and crumble bacon; set aside. Saute onion in bacon drippings until transparent; stir in bacon and remaining ingredients. Cook over low heat until thoroughly heated, stirring occasionally. Yield: 4 cups.
Brown hamburger and onion. Drain off fat and add other ingredients. Blend all ingredients and simmer for 45 minutes. Enjoy!
Combine eggs, sugar and salt. Add milk gradually, then add vanilla and Grape-Nuts in buttered baking dish.
Mix all ingredients except 1/2 cup pecans. Roll in remaining pecans and chill.
Mix all together. Put into ice cream freezer, either electric or crank style. Freeze until firm. Very yummie!
Boil sugar, butter, milk and cocoa in a large saucepan for 3 minutes. While hot, add the rest of the ingredients. Stir well. Spoon onto waxed paper. Cool.
Dissolve jello in boiling water. Cool until slightly thickened. Beat to consistency of whipped cream. Add flavoring to whipped cream and fold into jello. Add macaroons, nuts and salt. Chill until firm.
Cook chicken and take off bones; save broth. In saucepan, put celery soup, peas, milk, minced onion and chicken (chicken should be cut up). Heat until soup is blended. Mix together 2 boxes stuffing with melted butter and some broth (stuffing should not be real wet, just wet enough to pat around bottom and little bit up sides). Into that, pour soup mixture.
Cook macaroni until done; drain, then add butter and all but 1 cup cheese. Mix well; add eggs, milk, salt and pepper. Cook over medium heat for 3 minutes. Pour into 1 1/2-quart casserole and sprinkle with remaining cheese. Bake 20 minutes at 300°.
Place shrimp and fish in 13 x 9-inch baking dish. Pour soup over top. Bake at 375° for 20 minutes. Combine remaining ingredients. Sprinkle over fish mixture. Bake for 5 more minutes. Serves 6.
Mix ingredients in order. Bake in a well greased 8 by 8-inch baking pan. Bake at 400 degrees for 30 minutes. Slice and serve warm.
In bottom of greased 9-inch pie plate, blend spinach, cheese, ham and onion; press lightly. In medium bowl, combine cracker meal and baking powder. Cut in margarine until crumbly. Add eggs and milk; beat until blended. Pour over spinach mixture, spreading evenly. Bake at 400° for 30 minutes or until puffed and golden.
Butter turkey and season with salt and pepper. Grill on covered grill until done. Place on large platter and pick apart. Mix vinegar, water and red pepper seed. Pour over turkey.
Preheat oven to 350°. Brown ground beef and drain. Cook noodles until tender. Add meat, noodles, corn, sour cream, soup and pimentos together. Mix well and pour into casserole dish. Top with crackers and cook 30 to 45 minutes.
Mix together margarine, eggs and vanilla. Mix together sugar, flour and cocoa. Combine all ingredients; beat 1 minute and pour into unbaked pie shell. Bake at 350° for 45 minutes.
Remove tough stems from broccoli and cut into bite size pieces. Cut cauliflower the same size. Rinse a few times in cold water, then let stand in cold water 10 to 15 minutes. Drain well. Add frozen peas, onion and dressing. Mix well; refrigerate overnight.
Preheat oven to 375°. In medium saucepan bring the milk and butter to a slow boil. Add salt (NaCL) and heat until the butter is melted. Remove pan from heat. With a wooden spoon, beat in the flour until well mixed and batter rolls away from sides of pan. Transfer to bowl of electric mixer and beat at medium speed. Add the eggs, 1 egg at a time, beating well after each addition. Blend in chives. Drop mixture by the teaspoonful onto parchment-lined cookie sheet. Bake for 35 minutes or until nicely browned and puffed. (If you remove from oven too soon, the Gougere will collapse.) Yields 64.