HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onion in salt pork until onions are clear. Crush crackers and stir into onion mixture. Stir in clam juice, potato, bay leaf and black pepper. Simmer 15 to 20 minutes. Add milk and clams. Heat to under simmering point. Do not simmer because it will toughen the clams.
Mix jello, water and sugar. Let it start to congeal. Fold in the last 6 ingredients to the lemon jello. Refrigerate.
Mix first 5 ingredients together, then add eggs, buttermilk and shortening. Mix well in large container. Store in covered container in refrigerator and use as desired. Grease muffin tins; fill 2/3 full. Bake 15 to 20 minutes at 400°.
Melt butter in skillet over medium heat. Stir cubed bread into butter. Stir until bread cubes become slightly brown and toasted. Set aside. Mix soup, water, stewed tomatoes, brown sugar and salt in bowl. Add toasted bread cubes; mix well. Put into a 2-quart buttered casserole dish; bake at 350° for 30 minutes. Serves 6.
Mix sugar and cocoa. Stir in melted butter. Add eggs and vanilla; beat well. Sift flour and salt; stir into mixture. Fold in nuts. Pour into a 15 x 10 x 1-inch greased pan. Bake at 350° for 25 minutes (or less). Cool and frost.
Tear angel food cake into pieces. Mix pudding with milk. Gently mix ice cream, pudding and cake. Use 9 x 13-inch pan and ice with Cool Whip. Crumble Heath bar over top (optional). Freeze.
Cook the broccoli and drain. Arrange in a buttered 9 x 13-inch pan. Break up chicken and arrange on top of broccoli. Combine soup, mayo and lemon juice and pour over chicken layer. Sprinkle bread crumbs next, then cheese. Bake at 350° for 30 minutes.
Combine jello and boiling water; mix well. Add remaining ingredients. Pour into a long Pyrex dish. Refrigerate until firm.
Beat eggs with 3/4 cup of the butter, the melted chocolate and the sugar for 5 minutes until smooth and thick. In a separate bowl, beat peanut butter with the remaining 1/4 cup of butter. While beating, add up to 1/3 cup of the cream to make the peanut butter a spreadable consistency that will swirl readily into the	chocolate mixture. Spoon chocolate mixture into pie shell. Swirl peanut butter into chocolate mixture. Beat remaining cream adding small amount of sugar. Top pie with cream and garnish with chocolate shavings.
Prebake tart shell in advance. In a large saucepan, put sugar, flour and salt. Mix well, then add eggs. Mix then add milk. Cook until mixture thickens, then add vanilla, butter and banana slices and pour in tart shell. Add meringue. Bake until lightly brown.
Heat oven to 350°. Oil bottom of 9 x 9-inch pan; set aside. Place egg whites in large bowl. Beat with spoon until slightly foamy. Add oil and vanilla; mix thoroughly. Stir in sugar and cocoa. Mix well. Stir in flour and salt until blended. Pour into pan and bake at 330° for 22 to 26 minutes; avoid overbaking. Cool completely before cutting. Makes 1 1/2 dozen.
Fry sausage and drain well. Combine eggs, milk, Worcestershire sauce and mustard. Beat with mixer. Pour croutons in bottom of greased 9 x 13-inch pan. Layer sausage and mushrooms. Carefully pour egg mix over top of these layers. Top with cheese. Cover with foil and refrigerate overnight. Bake at 350° for 40 minutes.
Mix apple slices with sugar and flour. Sprinkle lemon extract over fruit and mix lightly with a fork to distribute it evenly. Put apples in pie shell; dot with butter and put on top crust. Sprinkle crust with white sugar. Bake at 400° for 10 minutes. Reduce heat and bake at 350° until apples are done.
Simmer 2 hours. Add 1 quart vinegar and cook until mixture thickens slightly. Can in jars.
Wash and thinly slice solid green tomatoes. Salt and pepper to taste. Flour each side. Heat oil in frying pan. Put 1 layer of tomatoes in pan; brown on both sides. Remove from pan and drain on paper towel or brown paper bag. Keep warm while cooking remainder of tomatoes.
Fry garlic and onion until soft. Mix all ingredients. Pour into 2-quart baking dish. Bake at 350° for 1 hour. Stir twice. This can also be cooked in a bean pot or a crock-pot.
Boil macaroni in water until tender and drain thoroughly. Stir in butter. Mix mustard and salt with 1 tablespoon hot water and add to half and half. Add beaten egg. Mix in cheese, leaving enough to sprinkle on top. Pour into a buttered casserole and sprinkle with cheese. Bake at 350° for 45 minutes or until custard is set and top is crusty.
Place cabbage in salt water (1 teaspoon salt) and soak for 1 hour.
Mix undrained pineapple and gelatin; bring to a boil. Cool this mixture; add buttermilk and Cool Whip. This may be poured into a flat dish or into individual molds or parfait glasses and garnished on top. Freezes well or keeps in refrigerator for several days.
Prepare jello; refrigerate. Place can of milk in top freezer until slushy. Mix jello, milk and sugar together. Beat until well mixed. In a 13 x 9 x 2-inch pan, place vanilla wafers on bottom. Cover with jello-milk mixture. Place pineapple over that. Repeat steps until layers are desired height. Refrigerate 4 hours.
Peel and dice in a 2-quart bowl. Mix all ingredients, except potatoes. When mixed well, add diced potatoes to mixture. Stir to coat potatoes. Refrigerate and serve cold.
In a large bowl, mix together all ingredients. Stir until blended. Place into a serving bowl. Makes 10 (1 cup) servings.
Mix syrup (or honey) and sugar in top of double boiler. Heat until sugar dissolves. Add peanut butter and stir until well blended. Add rice squares, stirring enough to coat rice. Press into greased 9 x 13-inch pan and let cool. Cut into squares.
Wash potatoes well. Slice thin with peel left on. Slice onion thin. Place in a microwave dish, covered. Cook 6 minutes on High. Let casserole set 2 minutes. Use more potatoes and onions for a larger dish.
Mix and put in ovenproof dish; top with sauce. Bake at 350° for 1 hour.
First mix water, mustard and ketchup in a bowl. Place meat in a pan with the mustard, water and ketchup. Let meat, mustard, water and ketchup simmer until the meat is hot. Put some meat on a bun or eat the meat alone.
Mix with blender. Makes lots. Freeze the leftovers until next time. Spread on crackers (taste just like Winschullers cheese spread).
Put squash, milk, sugar, salt and margarine in bowl and cool. When lukewarm, add yeast dissolved in water. Add half of the flour. Beat well. Gradually work in the rest of the flour. Turn onto a floured board and knead about 5 minutes until smooth and elastic. Place in a greased bowl. Cover and let rise until doubled. Shape into rolls. Place in greased 9 x 13-inch pan and allow to rise again. Bake at 375° about 20 or 25 minutes.
Stir in each of ingredients in order given before adding the next. Batter is thick. They are done when the tops crack. Bake at 375°.
Heat oven to 375°. Beat egg whites; add vanilla and then gradually add sugar, beating until stiff. Add chocolate chips and drop on ungreased cookie sheet. Put in oven and turn off heat. Leave all night.
Cream shortening and sugar. Add egg, vanilla. Sift flour, baking powder and salt together and add to mixture. Add pecans. Bake 350, about 10 minutes, less if you want them chewy.
Mix all ingredients and add 1/3 cup lemon juice. Pour into 2 deep dish graham pie shells and refrigerate. Makes 2 pies.
Cook potatoes, with skin, until done. Cool, then cube the potatoes. Crumble bread. Cube cheese. Add all ingredients together into a baking pan. Bake at 350° for 45 minutes.
Combine ingredients. Roll out like a rope. Cut into pieces approximately 3-inches. Roll in sesame seed. Bake at 350° for 15 to 20 minutes.
Mix together the gelatin, sugar and boiling water until sugar and gelatin are dissolved. Add the frozen lemonade drink mix and the pineapple juice. Stir well and freeze.
In 1-quart jar with tight fitting lid, shake sugar, lemon peel and hot water until sugar is dissolved. Add lemon juice. Refrigerate.
Place thawed potatoes in a 9 x 13-inch baking pan. Mix together next six ingredients and pour over potatoes. Top with crushed corn flakes and drizzle with melted butter. Bake, uncovered, at 350° for 45 minutes. Serves 12.
Blend melted margarine, cake mix and 1 egg. Put into greased 13 x 9-inch pan; blend cream cheese, 2 eggs and powdered sugar (all except 1/4 cup of powdered sugar). Pour over first layer and bake at 300° for 35 minutes. Sprinkle remaining powdered sugar over warm cake and cut into 1-inch squares while still warm.
Slice French bread lengthwise in half. Take a spoon and take bread out of center until about 2 inches. Set aside.
Combine the first 5 ingredients in large bowl, stirring well after each addition. In separate bowl, stir together the dry ingredients, except walnuts, and add all at once to zucchini mixture. Stir well. Add walnuts. Pour into 2 greased and floured 9 x 5-inch loaf pans. Bake at 325° for 75 to 90 minutes. Flip out of pans immediately; cool on wire racks. You should cool completely before slicing, but I always have to have a slice warm with butter!
Heat the pineapple juice and add the Jell-O. Mix well and cool. Add the buttermilk, Cool Whip and pecans. Add the pineapple. When mixture begins to congeal, put into mold.
Wash and snip ends off of okra. Add 1 pint boiling water. Add all other ingredients and boil on medium heat for 45 minutes. Serves 8.
Layer chicken, celery, onions, almonds and eggs. Mix mayo, soup and seasonings. Grease casserole pan. Put layers in; pour soup mixture in. Cover with chips. Bake at 350° until bubbling and browned.
Dissolve 2 packages of Jell-O in 1 cup water. Let congeal; then whip in ice cream and pineapple. Let congeal.
Mix all together well. Pour into a greased 9 x 13-inch pan. Bake 40 minutes in 300° oven. Cut into squares and sprinkle with confectioners sugar.
Mix yeast and warm water and set until doubled. Scald milk; stir in sugar, salt and butter. Cool. Add yeast mixture and eggs. Blend; add flour, stirring while adding until light and smooth. Dough should be light and smooth, almost sticky. Turn onto floured board and knead until smooth. Put into buttered bowl and let rise to double. Punch down; let rise again. Shape into desired forms such as cloverleaf, Parker House or crescent rolls or roll out and fill with your favorite filling. Bake at 350° for 30 minutes.
Chop lettuces and slice or chop onion. Toss together with oranges and almonds.
Cook the meat in a large, flat pan; drain the grease. Add your grated jalapenos, onion, garlic salt, spicy beans and black pepper. Let simmer for 1 minute, then remove from heat. Heat enchilada sauce. In a flat, round pan, heat Crisco oil. Dip tortillas until soft. Dab with paper towel to remove grease. Roll 1 tortilla, filled with meat mixture, and place a toothpick in the center to keep from falling apart. Finish with the rest of the meat mixture and tortillas by doing the same thing, placing them into a Pam sprayed casserole dish. Pour half of heated enchilada sauce on top, making sure to get the edges well. Sprinkle your cheese on top and place in the oven for 5 minutes. Remove from the oven and add your tomatoes. Serve with white rice and black beans.
Cover bottom of flat, greased baking dish with chipped beef. Wrap each piece of chicken with a piece of bacon; place on chipped beef. Mix soup and sour cream; pour over all. Bake at 275° for 3 hours. Serve over hot, buttered noodles or with long grain rice.
Brown beef in pan with onions. Add salt, pepper, catsup and tomato sauce. Put in casserole dish and cover with cheese. Top with biscuits. Bake at 425° until biscuits brown, about 20 minutes.
Mix Jell-O with hot water until dissolved. Add cranberry sauce and mix. Add cold water, then rest of ingredients and refrigerate.
Wipe steak with damp cloth. Cut into serving portions. Mix flour and seasonings. Pound flour mixture into steak with meat pounder. Heat shortening in frying pan. Add onion and cook until golden, stirring two or three times. Remove onion and set aside. Add steak and cook until golden brown, turning once. Return onion to pan. Pour tomatoes over steak. Cover and simmer for 20 minutes or until tender.
Cream together sugar and butter. Add the eggs, syrup, oats and coconut. Mix well and put into unbaked pie shell. Bake 45 minutes at 350°. (Tastes like a pecan pie.) Yields 1 pie.
Cream butter and sugar until fluffy. Beat egg yolks until light; beat into creamed mixture. Soak macaroons in bourbon. Beat chocolate into creamed mixture; add vanilla and pecans. Beat egg whites until stiff, but not dry. Fold into chocolate mixture. Line bottom and sides of 10 inch spring-form pan with split lady fingers. Alternate layers of soaked macaroons with chocolate mixture in lined pan. Decorate top with whipped cream. Refrigerate. Makes 16-20 servings.
Mix sugar, milk, cocoa and salt. Bring to a boil and boil for 1 minute. Add remaining ingredients and mix well. Drop by spoonfuls on wax paper.
Preheat oven to 425°. Wash chicken and pat dry with a paper towel. Heat margarine in 13 x 9 x 2-inch pan. Mix flour, salt, paprika and pepper according to taste. Coat chicken with mixture. Place in pan. Bake, uncovered, 30 minutes. Turn chicken and bake about 30 minutes or until the thickest pieces of chicken are done.
Sift flour and sugar together. Cut in shortening. Add yeast and buttermilk. Stir all together and grease batter with Wesson oil (I grease bowls). Cover and store in refrigerator until ready to use. Knead on floured board and shape. Let rise 1 hour and bake 15 minutes at 400°.
Defrost High's frozen fruit punch for at least 1 hour in punch bowl. Add sherbet. Pour champagne and ginger ale into mixture. Sherbet will slowly melt. Garnish with orange slices.
Cook beef, onion, green pepper and celery in a large frypan until beef is lightly browned and onion is clear. Drain. Break up large pieces of tomatoes. Add tomatoes, tomato puree and seasonings to beef mixture. Simmer 15 minutes to blend flavors. Stir in cooked macaroni. Heat to serving temperature. Yields four 1 1/3 cup servings. Contains 330 calories per serving.
Heat butter, marshmallows and vanilla; add green food coloring, then stir in cornflakes. Drop by teaspoons and flatten with fork; add cinnamon candies and multi-colored sprinkles before they cool.
Line muffin tin with cupcake papers. Place a vanilla wafer in each cup. Fill half full with cheese mixture. Bake at 350° for 10 to 12 minutes. Yield: about 24.
Cook shells as directed on package. Drain water; do not rinse. Fold in Mozzarella cheese and mix well. Pour in the Ragu, more or less depending on individual taste.
In graham crust, put blueberry pie filling on bottom. In another bowl, beat cream cheese, sugar and Cool Whip together until smooth. Place on top of blueberry filling, then top with second pie filling. Chill for about an hour.
Cook the margarine, sugar and dates over low heat for 10 minutes, beating frequently. Cool slightly. Add Rice Krispies and chopped pecans. Form small balls. Roll in coconut or powdered sugar. Chill. Store in airtight container.
In a large pan, boil chicken in about 3 quarts of water; when chicken breast and set aside. (I remove all skin before boiling.) In water, add all other ingredients. Cook until tender. Add noodles; cook until tender or add 3 cups of rice for chicken and rice variation.
Stir together in mixing bowl flour and sugar. Bring to a boil in saucepan oleo, cocoa and water. Pour this mixture over flour and sugar. Add buttermilk, slightly beaten eggs, soda, cinnamon and vanilla. Beat well (hand beat; do not use mixer). Pour into greased 16 x 11-inch pan. Bake at 400° for 20 minutes.
In a round 1-inch pan or glass pie dish, press crescent rolls to bottom, to form a crust. In a 350° oven, bake crust until lightly golden. Shred or chop all veggies; place 10 mushrooms on side for garnish. Place veggies on the side. Mix and cream the cream cheese, dill weed, garlic powder and 2/3 cup mayonnaise. Mix to a smooth texture. Spread mixture on cooled crust and top with shredded vegetables, one layer at a time, to fill pan or pie plate. Garnish around outer edge with mushroom slices. Refrigerate and slice when ready for use. Great appetizer or finger food.
Put fruit in 1 - 1/2 quart casserole. Cook the remaining ingredients slowly until thick. Pour over fruit and bake at 350° for 30 minutes.
Saut green peas in butter or oleo. Add sauteed vegetables. Mix all ingredients together and place in casserole. Bake at 350° until bubbly.
Combine apples, banana and sugar; mix and place in covered bowl or Ziploc bag overnight or up to 4 days, the longer, the better. Sift together the flour, baking soda, salt, cinnamon, nutmeg, allspice, 3/4 cup coconut and 1 cup of walnuts; set aside. Beat eggs and oil together. Add 1 teaspoon of vanilla and mix with flour mixture. Add apples; mix well and pour into a greased tube pan. Bake 1 hour in a 350° preheated oven.
Beat eggs and sugar. Add the next seven ingredients, mix well. Fold in cherries and chocolate chips.
Cool the milk to lukewarm and mix thoroughly with sugar, shortening and salt. Dissolve yeast in 1/4 cup warm water and add to the mixture. Add egg and flour; mix with a spoon. Cover and let rise for 1 1/2 to 2 hours, then knead the dough on a floured surface until smooth. Roll 1/4 inch thick and cut. Brush with butter and as for Parker House rolls place on a greased cookie sheet. Let rise 3/4 hour. Bake in hot oven at 400° for 20 minutes.
In medium saucepan, combine carrots, marmalade, ReaLemon and margarine. Stir to coat evenly. Heat through.
Arrange chicken in a lightly greased 13 x 9 x 2-inch baking dish. Top with cheese slices. Combine soup with wine or water and stir well. Spoon sauce evenly over chicken, then sprinkle with stuffing mix. Drizzle melted butter over crumbs. Bake at 350° for 45 to 55 minutes, uncovered. Serves 8.
Melt caramels with 1/3 cup milk, stirring constantly. Mix cake mix with butter and 1/3 cup milk. Mix well. Press 1/2 of mixture into a greased 13 x 9-inch pan. Bake 8 minutes at 350°. Remove from oven. Sprinkle with chocolate chips. Pour melted caramels over chips. Sprinkle remainder of cake mixture over top. Bake 20 to 25 minutes longer.
To make cookies, stir butter and sugar on low speed in large bowl of electric mixer. Add corn syrup and egg yolks; beat until thoroughly blended. Stir in flour gradually. Chill several hours. Beat egg whites slightly. Using one tablespoon of dough for each cookie, roll into balls. Brush lightly with egg white. Place on greased cookie sheet, leaving two-inch space between each cookie. Bake at 375° for five minutes. Remove from oven. Roll 1/2 tsp. of the chilled pecan filling into a ball and firmly press into the center of each cookie. Return to oven bake 5 minutes longer or until lightly browned. Cool 5 minutes on cookie sheets. Remove; cool completely on rack. Makes 4 dozen.
Put chicken in greased baking dish and sprinkle on salt and pepper. Top with sauerkraut and cheese. Spoon dressing evenly over cheese. Cover and bake at 325° for about 1 1/2 hours. Sprinkle with parsley to serve.
Bring to boil the water, cloves, cinnamon and tea. Simmer 10 minutes. Put lid on and steep for 10 minutes. Remove tea bags and cloves. Add remaining ingredients. Store in refrigerator. Leave cinnamon sticks in. Add 4 teaspoons to each cup of hot water when serving. A family favorite!
Mix Jell-O and boiling water. Add lemon juice. Let congeal slightly. Then mix soft cream cheese, powdered sugar, vanilla and Jell-O mixture. Beat well. Put in graham cracker crust. Chill about 1 hour.
Brown ground beef in skillet. Add puree with spices, onion and green pepper. Simmer for about 15 minutes. Mix with cooked rice. Put in a baking dish and sprinkle with grated Romano. Cover and bake at 350° for 20 minutes.
Peel apples and cut in thin slices. Fill casserole dish about half full of apples. Cover apples with water. Sprinkle with apple pie spice. Then melt the margarine. Add to flour and sugar. Mix and sprinkle over top of apples. Bake at 350° until golden brown.
Melt the margarine in a large saucepan. Add onions and flour. Cook for 1 minute. Stir in water and bouillon cubes. Heat to boiling, stirring to dissolve cubes. Stir in corn, tomatoes and thyme. Heat to boiling. Cover and simmer soup over low heat for 20 minutes. Stir in milk and salt. Heat through. Serves 6.
Stir condensed milk and whipped topping together in a large bowl until well blended. Add pink lemonade and stir well. Pour mixture into crust. Chill and serve.
Cream butter and sugars together. Add eggs and vanilla. Before adding oatmeal, grind it in your blender, small amounts at a time. Measure before grinding. Mix in flour, oat flour, salt, baking soda and baking powder. Add grated Hershey bar and chocolate chips. Roll in golf ball sized balls on ungreased cookie sheet 2 inches apart at 375° for 8 to 10 minutes.
Brown hamburger; drain. Add onion, pepper and tomatoes. Simmer 30 minutes. Add spaghetti and cream of mushroom soup. Pour into casserole dish and sprinkle with grated cheese. Bake at 350° for 30 minutes.
Brown chicken; put on top of mixture and bake at 350° for 45 minutes.
Combine crust ingredients and press into pie plate; bake at 375 degrees for 10 minutes. Cool. Beat cream cheese, peanut butter, sugar, butter and vanilla until smooth. Fold in whipped cream. Gently spoon into crust. Garnish with chocolate or cookie crumbs. Refrigerate.
Heat oil in large skillet; place in skillet washed, sliced potatoes (leave skin on potatoes if desired, otherwise peel and slice). Cook on medium heat about 8 minutes. Slice onion and add onion slices to potatoes; stir and continue to simmer. Cut Velveeta into bite sized cubes and add to top of potatoes and onions. Turn heat to low. Slice sausage into small slices. Add to top of mix. Cover and cook until potatoes are done.
Mix 2 boxes pistachio instant pudding as directed on box. Add 1/2 bowl of Cool Whip. Stir good. Add pecan pieces, pineapple (drained) and miniature marshmallows. Stir all this together and refrigerate for about an hour.
Cream butter, sugar, and eggs. Add dry ingredients and sour cream. Fold in berries. Bake 350 degrees 1 hour in loaf pan.
Combine all ingredients in a jar. Cover and shake for 1 minute. Chill for 20 minutes before serving. Makes 1 1/3 cups.
Melt butter in pan. Stir in flour, salt and pepper. Mix until smooth. Add evaporated milk and cook until thick. Add cheeses and stir until melted. Place uncooked Minute rice or cooked rice in 7 x 11 x 1 3/4-inch baking dish. Sprinkle oregano, cayenne pepper and parsley on rice. Add water and stir to moisten. Layer tomatoes and onion, then tuna. Pour cheese sauces over all. Bake at 375° for 15 minutes.
Cook spaghetti and drain. Combine all ingredients except 1/2 cup cheese. Put in a 13 x 9-inch baking pan. Sprinkle remaining cheese on top. Place in refrigerator for 1 hour or can be made a day ahead. Bake in 350° oven for 45 minutes.
Bake at 375° for 10 minutes. Makes 3 1/2 to 4 dozen cookies. I roll into small balls and press on cookie sheet.
Melt the butter in a top of the stove in casserole or a Dutch oven. Add ham, onions and garlic. Cook until lightly browned. Add green pepper, tomatoes, meat broth or chicken bouillon, bay leaf, thyme and pepper. Bring to a boil. Gradually stir in rice. Cover and simmer for 30 minutes or until the rice is tender and liquid absorbed. Add shrimp and more seasoning, if desired. Makes 6 servings.
Combine meat, egg, cracker crumbs, onion, salt, 1/3 cup tomato sauce, oregano and pepper. Shape into a 10 x 12-inch rectangle on waxed paper. Sprinkle with cheese. Roll up, jelly roll style, and press ends to seal. Place in a shallow pan and bake at 350° for 1 hour. Pour the 2/3 cup tomato sauce over top and bake for 15 minutes longer. Remove from oven and let set a few minutes before slicing.
Mix together; bring to a boil and cook 20 minutes. Stir frequently as it scorches easily. Cool and freeze.
Mix together in bowl first 4 ingredients. Mix next 3 ingredients together and pour over first ingredients; mix. Best made day before. Sometime I add 1/2 cup nuts and 1/2 cup raisins.
Arrange broccoli in greased 11 1/2 x 7 1/2-inch baking dish. Place chicken over broccoli. Combine soup, mayo and lemon juice. Pour over chicken. (This sauce can be used over noodles and mixed vegetables and chicken, also.) Sprinkle with cheese. Combine crumbs and margarine. Sprinkle over cheese. Bake at 350° for 25 to 30 minutes. Serves 6 to 8 people.