HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain pineapple, leaving just a little juice. Stir in sugar, flour and cheese. Pour into large casserole dish (13 x 9-inch). Cover with crushed Tid-Bits crackers. Pour melted butter over top. Bake, uncovered, approximately 35 to 40 minutes at 350°, or lightly browned.
Prepare Dream Whip. Mix cheese and sugar together and add to Dream Whip. Pour over baked crust. Top with 2 cans of cherry pie filling. Refrigerate.
Mix together the peanut butter, margarine and sugar. Form into 1-inch balls. Place on cookie sheet lined with waxed paper and freeze until firm. Melt together chocolate chips, shortening and paraffin. Dip frozen balls into melted chips. Let stand until chocolate is set. (I put them back in the freezer; they set faster.) Store in a container in layers between waxed paper. They will keep longer in the freezer than at room temperature.
Combine all ingredients with 2 cups of cooked beets. Cover and simmer 7 minutes. Chill for 2 hours and serve.
Cook macaroni, drain. Melt 1/4 cup butter, add onion and cook 3 to 5 minutes. Stir in flour, salt, thyme and pepper. Gradually add milk and cook, stirring constantly until thickened. Arrange 1/2 of macaroni in bottom of lightly greased 2-quart casserole. Put 1/2 of the turkey over macaroni. Arrange cheese slices over turkey. Repeat layering once. Pour sauce over all. Mix crumbs, 2 tablespoons melted butter and parsley. Sprinkle over top of casserole. Bake at 350° for 25 minutes. Makes 6 servings.
Mix all ingredients. Form balls and place on ungreased cookie sheet. Dip fork in flour or sugar and press fork to crisscross on cookies. Bake at 350° for 12 minutes.
Combine sugar and syrup. Cook over medium-high heat until it threads when dropped from spoon. Beat egg whites until stiff. Add vanilla and salt to hot syrup mixture. Beat until stiff and dull. Add pecans and mix well. Pour onto buttered 9 x 13-inch pan. Cool and cut into squares. Grandma said it must be a sunny day with low humidity in the kitchen for this to work.
"Dump" the Cool Whip in a bowl and sprinkle dry jello in and mix well. Add cottage cheese and pineapple. Chill at least 15 minutes before serving. For variety, add a can of well drained mandarin oranges and nuts (pecans or walnuts).
In a small saucepan, heat the water and 3/4 cup sugar to boiling, stirring to dissolve sugar for a syrup. Set aside. Pour the melted butter or margarine into a 10-inch pie plate or baking dish. Set aside.
Heat bacon fat in 10-inch iron skillet. Add shredded cabbage. Cook over low heat. Stir frequently until lightly browned. Cover and cook, stirring, until crisp-tender, about 5 minutes. Sprinkle with salt, pepper and sugar. Add sliced onion, if desired. Simmer until onion is sauteed. Serve hot with hot-water cornbread or crackling bread.
Cream sugar and oleo then add well beaten eggs. Add crushed wafers and baking powder and then milk. Add coconut and nuts. Bake in oblong dish 9x13-inch for 30 to 35 minutes at 325.
Cream shortening and sugar. Beat in egg. Add milk and peanut butter. Add sifted flour, salt and baking soda, then spread out dough on wax paper. Spread on melted chocolate chips. Roll up like a jelly roll. Chill 1/2 to 1 hour in refrigerator, then slice and bake on greased cookie sheet at 375° for 8 to 10 minutes.
To Make Crust: Mix powdered sugar, butter and flour together. Press into an ungreased pizza pan. Bake at 350° for 15 minutes. Cool.
Cook hamburger on top of stove. Drain excess fat. Add all ingredients except corn chips. Bake at 350° for 15 to 20 minutes. Break corn chips in small pieces. Place on top of casserole. Leave in oven for 5 minutes.
Remove bones and skin of fish; pound. Rub through a strainer. Cook bread crumbs and cream in a double boiler for 10 minutes. Add butter and seasoning. When cold, add fish and beat thoroughly. Add well-beaten eggs and place in buttered ring mold. Set mold in a deep pan with hot water to 1 inch of top. Cover mold with wax paper. Bake in a moderate oven for 45 minutes.
An easy-to-make oatmeal toffee crust covered with two chocolates and nuts.
Sift dry ingredients. Measure milk and oil together. Mix with fork. Put on wax paper. Knead between paper. Put about 1/4 to 1/2-inches apart. Cut with cutter, placing on ungreased baking sheet. Bake at 475° for 12 minutes.
Saute vegetables in bacon fat for 5 minutes. Add bean stock and ham hocks. Cook until beans are almost done. Add rice and cook until rice is tender. Add seasonings and vinegar. Serve with chopped onion.
Pound chicken breasts to 1/4-inch thick. Sprinkle with seasoning. Spread each with 2 tablespoons cheese. Roll up to enclose cheese and secure with toothpick. Melt butter and onions and saute until soft. Remove with slotted spoon and set aside.
Cream the margarine and sugar. Add eggs, one at a time. Mix well. Add vanilla and almond flavoring. Add flour and milk alternately. Fold in cherries. Bake in greased and floured large tube pan. Put in cold oven. Set temperature at 275° and bake for 2 hours.
Make four sandwiches, using bread, turkey and Swiss cheese. Place in buttered, square pan. Beat together remaining ingredients and pour over sandwiches.
Cook squash and onion in small amount of water until tender; drain. Mix in cheese and chilies. Salt and pepper to taste. Pour into buttered casserole dish. Sprinkle bread crumbs over top. Bake at 350° for 20 minutes.
Brown beef; drain. Add bacon, onion, sugars, catsup, barbecue sauce, mustard, molasses, salt, chili powder and pepper. Put in crock-pot and add beans. Let cook on high for 1 hour. Turn on low and cook all night.
In a large saucepan, combine tomato juice and all soups. Stir until well blended. Bring to a boil. Reduce heat and let simmer. In a medium bowl, combine flour, salt, baking powder, milk and eggs. Drop by level teaspoonfuls into simmering soup. Cover; cook over medium heat for 10 minutes, or until dumplings are firm. Serve immediately.
Cream margarine and sugar; add water and vanilla and mix well. Add flour and nuts; chill 3 or 4 hours. Shape into balls or fingers. Bake on ungreased cookie sheet in slow oven at 325° about 20 minutes. Cool slightly. Roll in confectioners sugar. Makes 5 dozen.
Lightly toast sesame seeds (with just a pinch of salt) on a heavy skillet. Set aside.
In large Dutch oven cook onions, carrot, celery and garlic in hot oil until onion is tender but not brown. Stir in chicken or beef broth, undrained tomatoes, tomato juice, cabbage and basil. Bring to a boil. Reduce heat. Cover and simmer 20 minutes.
Combine all ingredients. Bake at 350° for 15 minutes. Serve warm with rye bread.
Cut marshmallows into quarters; set aside. In top of double boiler, combine flour, sugar, water, and marshmallows. Add orange zest, orange juice and lemon juice. Cook, stirring frequently for 20 minutes or until thickened. Remove pan from heat; add margarine. Combine a small amount of orange mixture with egg yolks. Combine the egg yolk mixture with the mixture in top of double boiler. Cook 2 minutes. Turn filling into pie shell.
Cream margarine and sugar. Add beaten eggs, flour, baking soda, walnuts and last, the mashed bananas. Put in loaf pan. Bake at 350° for 50 minutes.
In a blender, combine milk, cherries, honey and almond extract; cover and process until well blended. Serve over coffee ice cream; sprinkle with grated chocolate. Yummy!
Simmer 3 to 4 hours, then heat again before serving. Boil water with 2 teaspoons salt. Put in 1 pound spaghetti and cook until done. Drain with cool water. Pour on sauce and serve.
Bring oleo and water to a boil; sift flour and salt. Add to water all at once and beat until thick, smooth and comes away from sides of pan. Add eggs, one at a time, beating well after each. Drop from tablespoon onto lightly greased cookie sheet. Bake in 450° oven for 10 minutes, then at 400° for 20 to 25 minutes. Makes approximately 15.
Mix together dates and hot water. Set aside and cool. Beat butter sugar and eggs until creamy. Gradually stir in flour and baking soda. Stir in date mixture. Add vanilla and 1/2 cup chocolate chips. Spread into greased 15 x 10 x 1-inch pan. Top with remaining chocolate chips and nuts. Bake at 350° for 30 minutes. Cool.
Mix warm water with yeast, salt and sugar. Beat egg with olive oil. Add to dough mix. Add any seasonings. Add 2 cups flour and mix well. Dump last cup of flour on table; pour mix into it. Knead a few minutes. Let rise in large, oiled bowl, covered with cloth, at room temperature until doubled. Makes one 12 x 24-inch cookie sheet size dough. Can also freeze in Saran Wrap and use at a later date. No need to let rise again; just thaw and use.
In skillet, brown hamburger meat, onion and green pepper. Brown and drain. Add tomato soup, mushroom soup, mushrooms and pimentos. Cook and drain noodles. Mix with meat mixture and top with grated Cheddar cheese. Bake at 350° for 30 minutes.
Combine cornstarch and water in small bowl; stir until smooth. In large skillet, combine the rest of ingredients. Cook over medium heat until sugar dissolves. Add cornstarch mixture and cook, stirring until it thickens. Stir in meatballs, transfer to a 2-quart casserole. Cover and refrigerate 8 hours or overnight to allow flavors to blend.
Melt butterscotch morsels over low heat, stirring constantly. Add peanuts and noodles. Mix well. Drop by spoonful on waxed paper. Place in refrigerator to set.
In a large bowl, stir oil, vinegar, garlic, basil, salt and oregano. Add warm twists and cheese. Toss to coat well. Stir in broccoli, tomatoes, Mozzarella cheese and pepperoni. Cover; chill 1 to 2 hours before serving. Serves 6.
In a 4-quart saucepan, saute the onions, mushrooms and garlic in the oil over medium-low heat for about 5 minutes or until onions are translucent. Add remaining ingredients and cook, covered, for about 45 minutes. Makes about 8 cups. Serve over your choice of pasta. Freezes well.
Mix flour, salt and pepper. Rub into steak. Brown meat in fat. Place tomatoes and onion on pieces of steak. Add water and steam until tender.
Melt butter; add sugar, flour and eggs. Mix well. Add vanilla and nuts. Mix. Bake in greased 10 x 13-inch pan at 325° for 30 minutes. Cool. Coat with powdered sugar. Cut into bars.
In a medium saucepot, add beef and all ingredients, except the pizza sauce, tomatoes and the water. Saut until the beef is done; add the pizza sauce, tomatoes and the water. Let simmer for 1/2 hour. Garnish with cheese.
Bake potatoes until fork-tender. Peel and shred into large bowl. Stir in sour cream, 1 cup grated cheese, salt, pepper and onion. Put into 2-quart casserole. Top with remaining cheese. Sprinkle with paprika. Cover and refrigerate several hours or overnight. Bake, uncovered, at 350° for 30 to 40 minutes.
Mix cream cheese, butter or margarine and vanilla together on low speed of electric mixer until light. Gradually add powdered sugar and beat until fluffy. If needed, add milk until spreading consistency.
Preheat oven to 400°. Sift the flour with baking powder and salt. Cut the butter into the flour with a pastry blender or two knives until it looks like coarse meal. Stir the honey or sugar, the egg and cream together. Add the flour to the flour mixture. Beat well, but do not overwork. Pat the dough on a floured board or between sheets of wax paper until about 1/2-inch thick. Cut into rounds, squares or triangles. Bake on cookie sheet for 10 minutes or until lightly brown. Yields 4 scones.
Simmer all ingredients for 2 hours. Put in jars; seal. Process in hot water bath for 10 minutes. Makes 8 quarts and 4 pints.
Slice turnips. Simmer in enough water to cover with 1 cup chicken broth until almost tender. Add potatoes. Cook until tender. Add 2 or 3 cups chicken broth and 3 tablespoons butter or margarine. Blend in blender. If too thick, add a little more chicken broth. Heat; sprinkle with paprika.
Place a little grease in frying pan; add a steak. Let fry until brown on both sides, about 15 minutes. Fill another pan with water and bring to boil. Take steak out of frying pan and place in water. Cook in water until you break one open and it's not red in center. Take steak out of water and replace back in frying pan. Steak gravy recipe follows.
Crush cookies. Mix cookies and butter. Press into large (13 x 9-inch) Pyrex dish. Save a little crumb mixture for topping.
In medium saucepan, cook garlic in hot olive oil until soft. Add cooking wine and simmer 1 to 2 minutes. Add minced clams and spaghetti sauce; heat through. Pour over cooked linguine and top with grated Parmesan cheese.
Peel and cut root end off each onion so that it will sit level. Remove about 1/2-inch core from each onion. Press 1 tablespoon butter into cored center and sprinkle paprika over the top. Place in 9-inch baking dish; cover with plastic wrap (leave one corner open for vent). Cook on High power for 12 to 14 minutes or until tender. Let stand for 5 minutes; sprinkle with salt before serving.
Beat eggs and oil. Add corn, milk and dry ingredients, beating lightly after each addition. Add chili peppers and half of cheese. Pour into a greased dish and cover with remaining cheese. Bake at 350° for 45 to 50 minutes. Good with any kind of cooked dried bean.
Melt butter in saucepan. Add brown sugar. Bring to boil for 3 minutes. Line small cookie sheet with foil, then line with crackers. Pour mixture over crackers. Bake for 5 minutes at 400°. Sprinkle with chocolate chips and nuts. Put in freezer for 20 minutes. Break apart.
Beat cream cheese and sugar together. Prepare Dream Whip according to package directions. Fold pineapple and cream cheese into Dream Whip and pour into pie shell. Chill for 1 hour before serving.
About 1 1/4 hours before serving: In large open roasting pan in 400° oven, melt butter or margarine. Meanwhile, on waxed paper, combine baking mix, chopped pecans, paprika, salt and poultry seasoning. Into pie plate, pour evaporated milk. Dip chicken pieces in milk, then coat well with baking mix mixture. Place chicken pieces, skin side down, in roasting pan. Bake chicken 30 minutes. With pancake turner, carefully turn chicken pieces. Bake 20 minutes longer or until juices run clear when chicken is pierced with a fork, covering with foil after 10 minutes if chicken begins to brown too quickly. Arrange chicken on platter. Garnish with parsley sprigs. Makes 4 servings.
Mix and refrigerate butter, sugar, brown sugar and vanilla ice cream. Freeze. To serve, combine 2 tablespoons of mix to 1 shot of rum and top with hot water.
Sprinkle chicken with salt, pepper, paprika and rosemary, if desired. Place in a 3 1/2-quart slow cooker. Mix water/wine, soup and mushrooms until well blended. You may add sour cream and flour mixture if you will be cooking on low temperature, 6 to 8 hours. Pour liquid over chicken breasts. Add paprika or cook on high for 2 1/2 to 3 hours, adding sour cream/flour mixture last 30 minutes. Serve over rice or noodles. Makes 6 servings.
Bake in 8-inch greased pan at 425° for 20 to 25 minutes.
Mix first 8 ingredients well in large bowl of electric mixer. Add next 4 ingredients. Blend, then beat at medium speed until creamy. Add eggs and beat 2 minutes at medium speed. Stir nuts and raisins and pour into 13 x 9 x 2-inch pan lined on bottom with waxed paper. Bake at 350° about 45 minutes. Turn out on cake rack and peel off paper. Turn right side up and while still warm, sift confectioners sugar over top. Can use loaf pans. Bake over 1 hour.
Cook chicken in hot oil until brown. Add onion, green pepper, garlic, chili powder, cinnamon, cumin and pepper. Cook until vegetables are tender. Drain fat.
Preheat oven to 350. Grease oblong pan (9x13x2 in.) Mix all ingredients. Spread in pan. Bake until golden brown about 25 minutes. Cut into pieces about 1 x 2 inches. Makes about 2 dozen appetizers.
Buy 1 jar whole dill pickles (cheap kind will work). Drain the pickles. Cut pickles in chunk slices. Put sugar and vinegar in bowl; add pickle chunks and stir once in a while for 2 or 3 days.
Melt chocolate and butter. Cool for 15 minutes. Preheat oven to 350°. Line a 9 x 9-inch square baking pan with foil and grease foil. Stir sugar, eggs, flour and vanilla into chocolate mixture. Pour into prepared pan, spreading evenly. Sprinkle with walnuts. Bake at 350° for 30 minutes. Cool completely. Refrigerate for 30 minutes to make cutting easier. Peel off foil. Cut into 12 squares.
Pour 2 cups boiling water over tea bags. Steep 5 minutes. Dissolve sugar in warm tea. Add fruit juices and water. Serve hot.
Saute sausage; drain. Grease 9 x 13-inch dish (use Pam if desired). Layer bread, sausage and cheese. Mix eggs, milk, mustard, salt and pepper; pour over all. Cover and refrigerate. Can be completely assembled the night before. Bake at 350° for 45 minutes.
Fry bacon slightly and chop. Add onion until golden. Add remaining ingredients and cook until tender and most of sauce is absorbed (about 25 minutes).
Mix sugar, flour, soda, cinnamon and salt together. Add salad oil, eggs, vanilla and lemon flavoring and mix well. Add grated carrots and chopped nuts. Pour into lightly greased 9 x 13-inch cake pan. Bake 50 minutes at 350°. Cool before frosting.
Blend dry ingredients, add vinegar and mix to a smooth paste. Cook 5 minutes. Add salt, pepper and sliced beets. Simmer over low heat. Add butter. Serve hot.
Cream together the first 5 ingredients. Add next 5 ingredients. Mix these ingredients together well, then add last 3 ingredients. Roll into balls. Place 2 inches apart on cookie sheet. Bake at 375° for 10 minutes. Makes approximately 56 cookies.
Cook eggplant and onion in boiling water to cover for 5 minutes or until tender. Drain and add crumbled bread and next 7 ingredients. Stir well. Pour into a 1 1/2-quart baking dish, greased. Top with cracker crumbs. Sprinkle on paprika. Bake at 350° for 30 to 35 minutes, uncovered, or until slightly brown. Yields 6 servings.
Mix sour cream with cottage cheese; stir in radishes and chives. Sprinkle with salt, pepper and paprika; mix well. Fill celery with cheese mixture.
In large bowl, mix peanut butter, sugar, brown sugar and butter. Then add egg and vanilla; add flour, salt and soda. Shape into balls and dip in sugar. Bake on ungreased cookie sheet at 375° for 8 minutes. Remove from oven and press Hershey Kiss on top. Return to oven and bake for 2 to 3 minutes more.
Cook meats. Drain and season with pepper (no salt). Melt cheese and combine with soup and Ro-Tel. Add to meat and simmer until dip thickens.
Combine ingredients until sugar dissolves. Wonderful with shrimp, chicken or beef. Marinade at least 2 hours or overnight!
Mix flour, baking powder and salt. Set aside. Cream together the butter, sugar and egg. Add dry mixture, alternately with milk (add more milk, if necessary). Add the wild blueberries. Put in an 8 x 8-inch well-greased Pyrex baking dish. Top with Streusel. Bake at 375° for 45 to 50 minutes.
Mix pudding with milk. Beat until thickened. Add sour cream and mix well. Fold in Cool Whip and add lemon juice and vanilla. Last, layer vanilla wafers, banana slices and pudding mixture. Top with remaining Cool Whip. Makes a big dish.
In frying pan, brown sausage and drain. Wash rice and add to the sausage. Add soups and seasonings. Salt and pepper to taste. Pour in a casserole dish. Bake in preheated 350° oven for 1 to 1 1/2 hours, stirring occasionally.
Combine cooked chicken, soup and sour cream in a 13 x 9-inch baking dish. Mix crushed Ritz crackers with butter and poppy seed. Spread over chicken mixture. Bake 30 minutes at 350°. Serve over hot rice.
Combine all ingredients, mixing well. Add additional milk in small amounts if necessary to thin batter. Lightly oil a nonstick griddle with vegetable spray and heat it over medium heat. On the heated griddle, pour sufficient amount of batter to make size of pancake desired. Cook pancakes until they begin to bubble on the surface, then flip them over and lightly brown them on the other side. Repeat the procedure until all the batter is used up, re-oiling the griddle only to prevent the pancakes from sticking to it.
Put through food chopper. Cover with boiling water; let stand 10 minutes. Drain well. Boil 1 pint vinegar, 1 pint water, 1 1/2 cups sugar and 1 tablespoon salt. Put mixture in peppers and boil all together for 5 to 10 minutes. Can and seal.
Cook lasagna in boiling water with 1 tablespoon of oil for 8 to 10 minutes. Rinse in cold water.
Mix together the first 5 ingredients and bring to a rolling boil. Remove from heat; add sugar. Return to heat and cook 5 minutes. Pour into jars. This will keep for months. This is very good with turkey instead of cranberries.
Combine gelatin and hot water. Stir until dissolved. Blend in remaining ingredients. Pour into 1-quart mold or mixing bowl. Chill until firm. Unmold on serving plate.
Cream butter and cheese. Add salt, pepper, paprika and flour, a little at a time. Roll thin. Cut and bake in moderate oven for 15 or 20 minutes. For extra goodness, add 1/2 to 1 cup chopped pecans. Top each biscuit with pecan half before baking.
Pour 1 can of chicken broth and half of water into a large pan. Add 1 pkg. of broccoli and cook until tender. Do the same with the other broth and broccoli. In a large bowl, blend milk and cornstarch with whisk. Microwave 5 minutes, whisking half way through. Whisk 1 cup of flour into milk mixture until well blended. In a glass dish, microwave cheese for 2-3 minutes until soft. Pour half of the milk mixture and half of the cheese into each pan with broccoli. Cover and cook over low heat until thick, stirring often to prevent scorching. Serve immediately or when cooled, divide into serving-sized containers and freeze.
Drain pineapple. Set aside. Combine cubed bread, sugar, eggs and margarine. Mix well. Add milk and pineapple. Spread ingredients in a 2-quart, greased baking dish and bake at 325° for 45 to 50 minutes. Serve as a side dish with baked chicken.
Mix Jell-O and boiling water; let cool. Add cream cheese, sugar and sour cream; beat well. Pour over graham cracker crust.
Flatten each chicken breast; spread the breasts on a sheet of plastic wrap or waxed paper. Cover with a second sheet. Using a mallet or edge of a saucer, pound each breast until flat (1/4-inch thick). Do not pound too hard or the chicken breasts will tear. Sprinkle one side of cutlets with salt and pepper. Top each with a slice of ham. Cut cheese into 4 bars. Place a bar of cheese at one short end of each ham slice. Fold long edges of cutlet over ends of bar of cheese. Then starting at short end of cutlet, roll up, jelly-roll style. To hold each chicken roll together, fasten with a wooden toothpick.
Mix together oil, oleo, sugar and eggs. Sift together flour, soda, nutmeg, cinnamon and salt. Mix well. Stir in 3 cups tart apples and 1 cup chopped pecans. Bake at 325° for about 1 hour in tube or sheet pan.
Mix first 4 ingredients. Mix well. Add sifted dry ingredients. Mix well. Last, add 1 cup boiling water. Mix well again. Pour into 8 x 8-inch square pan. Bake at 350° for 25 to 30 minutes.
Whip cream cheese with milk. Layer blueberries, cheese and Dream Whip between cake layers. Frost with Dream Whip. Dribble blueberries over top. Refrigerate at least 2 hours before serving.
Brown 1 pound of sausage for each loaf of bread. Saute onions and peppers until tender. Let bread rise on well-greased cookie sheet. Roll out flat when risen. Spread sausage, onions and pepper on top. You may add pepperoni. Top with mushrooms, sliced olives and cheese. Roll into a jelly roll, overlapping seams. Place on cookie sheet, seam side down, and let rise 30 minutes. Bake at 350° until golden brown.
Saute the onion, green pepper, celery and garlic until tender. Add tomatoes, butter, chicken broth and all of the ingredients, except shrimp, oysters and rice, cooking on low heat for about 45 minutes. Add shrimp and oysters. Let cook for 3 to 5 minutes. Cook rice separately. Pour gumbo over rice.
Saute onions and celery in butter. Cook rice. Mix all ingredients and put into a 2-quart casserole baking dish. Bake at 350° for about 25 minutes or until bubbly. You may also add water chestnuts if you like them. This makes 8 to 10 servings. Very good.