HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add cranberry sauce to dissolved Jell-O. Mix well and chill until thickened. Add remaining ingredients. Mix well. Pour into dish and chill until firm.
Boil chicken in water until partially done. Break in pieces and put in 9 x 13-inch pan that is sprayed with Pam. Combine the milk, sour cream and soup (do not mix soup with water, use as is). Do not cook. Just mix and pour over chicken.
Be careful in your selection. Do not choose too young and take only such as have been carefully raised. Some wives keep them in a pickle while others insist on keeping them in hot water. This only makes them sour, hard and sometimes bitter. Even poor varieties may be made sweet, tender and good by garnishing them with patience, well sweetened smiles and flavored with kisses. Then, wrap them in a mantle of charity. Keep warm with a steady fire of domestic devotion, and serve with angel food and peaches and cream. When thus prepared, they will last forever!!!
Cook broccoli according to package directions; drain well. Place broccoli in a lightly greased 11 x 7 x 2-inch baking dish. Sprinkle with cheese and set aside. Combine eggs and next 3 ingredients; spread over cheese. Set aside. Combine stuffing mix and butter; sprinkle over casserole. Bake at 350° for 30 minutes or until thoroughly heated.
Combine all ingredients. Bake in tube pan 1 to 1 1/2 hours at 325°.
With pastry blender blend flour and Crisco until size of peas. Add milk and blend just until of dough consistency.
Prepare vegetables; combine in a bowl. Combine garlic, sugar, oil, vinegar, Worcestershire sauce and soup; stir to mix well. Refrigerate for 24 hours. Will keep for several days.
Beat egg until fluffy. Mix all ingredients well and pour into greased 14 x 10 x 2-inch pan. Bake at 400° until golden brown.
Saute onions in butter. Add carrots, 1/2 of the crab meat, basil and potatoes. Cover with clam juice and cook 1/2 hour. Let cool slightly and puree. Add cream and remaining crab meat. Heat and serve.
Heat oven to 350°. Grease 13 x 9 1/2 x 2-inch pan. Blend all dry ingredients. Add butter, eggs and milk. Stir until mixed well. Put into pan. Spoon pie filling on top, leaving space between spoonfuls. Bake for 30 to 35 minutes. Drizzle powdered sugar frosting on top while still warm.
Mix ingredients and pour in 9 x 13-inch greased pan. Cook at 350° until brown, approximately 40 to 45 minutes.
Bake cake as directed on box. Allow to cool. Poke holes in cake several inches apart using end of wooden spoon. Mix cream of coconut with milk and pour over cake. Cover cake with Cool Whip. Sprinkle coconut on top of cake. Refrigerate.
Bake pie shell. In a large saucepan, stir dry jello, sugar and flour thoroughly. Add water slowly, stirring as you add it. Cook until thick (about 15 minutes), stirring often. Cool. Add cold, whole strawberries. Pour into baked pie shell. Spread on whipped topping. Refrigerate until set. Store in refrigerator.
Combine vegetables, mayonnaise, cheese, onion and soup; mix well. Pour into baking dish. Combine cracker crumbs and melted butter and spread on top of veggies. Bake at 350° for 30 to 40 minutes.
Iced tea tastes even better when poured over ice cubes made of tea. Simply pour cold or room temperature tea into ice cube trays and freeze. Empty into freezer bag and keep on hand in the freezer.
Brown beef, onions and pepper until tender. Drain off fat and add rest of ingredients. Pour into ungreased 2-quart casserole. Cover and bake 1 hour at 350°. Makes 4 to 6 servings.
Bake or microwave chicken until done, then cube. Cook rice as directed. Saute onion in butter. Blend in flour, soup and milk. Add mushrooms and seasoning. Mix in bowl, then put in casserole dish. Top with cheese. Bake at 300° until heated through (30 minutes).
Combine corn, cabbage, onions, green and red pepper in a large kettle. Mix together mustard, flour and turmeric; add vinegar to mustard mixture. Stir to blend well. Add mustard mixture, remaining vinegar, sugar and salt to vegetables, mixing well. Bring vegetables to a boil. Reduce heat and simmer, uncovered, for 15 minutes. Ladle into hot jars. Adjust lids. Process in boiling water bath, 15 minutes. Makes 8 pints.
Melt butter in a shallow pan. Add the potatoes. Shake pan to coat the potatoes; sprinkle with salt. Bake at 350° for 30 minutes. Remove from oven and shake pan; sprinkle with salt again. Bake for another 30 minutes.
Boil chicken until tender with salt and pepper. Debone chicken. Mix oleo with stuffing mix. Layer 1/2 of stuffing mix in bottom of casserole dish. Put chicken as next layer, then combine sour cream and soup. Put as next layer. Add the other 1/2 of stuffing mix. Pour broth over it. Bake at 350° for 45 minutes until brown. Don't cover.
Cream sugar and butter. Add eggs; beat until light and foamy; set aside. Sift flour, baking powder and baking soda; add to mixture. Add vanilla and milk; mix well. Add mashed banana; mix well. Make 2 layers or 1 loaf pan. Bake at 350° until done.
In a large bowl, sift together flour, sugar, baking soda and cinnamon. Stir in apples, nuts, carrots, raisins and coconut. Mix well! (Also works to hold fruit and nuts out to stir into wet ingredients.) In a separate bowl, beat just until smooth the eggs, oil and vanilla. Combine with flour mixture; stir only until dry ingredients are moistened. Spoon into greased or lined muffin pans. Fill 2/3 full. Bake at 350° for 35 minutes.
Put all ingredients in a large pot. Simmer for 1/2 hour and serve in a pretty mug!
Cook macaroni according to package directions, using 1 teaspoon salt in water; drain and set aside. In a large bowl, combine oil, lemon juice, sugar, poppy seeds, mustard and remaining 1/4 teaspoon salt. Add drained macaroni, walnuts, apples, celery, cheese, raisins, and chicken, if desired. Toss to blend well. Serve with crackers.
Mix and pour into unbaked pie shell. Bake at 375° for 30 minutes or until firm. Serves 4. Good any time, but makes an excellent, economical company dish.
Mix together; set aside in refrigerator. Mix cake mix together, lightly as per ingredients on box. Divide batter into 3 parts and place each in round glass cake pans lined with wax paper. Bake each cake on Medium power for 5 minutes or until done. Layer cake with pudding mix, saving 1/3 for top icing.
Brown chopped beef; add chopped onion and garlic. Add can tomatoes, can of water and can of mixed vegetables. Let simmer for 10 minutes. Add 1 cup of ditalini or other small pasta. Cook for 15 minutes until pasta is cooked. Add more water if soup is too thick. Serve hot with some grated cheese.
Spread refried beans in a 9 x 13-inch dish. In a separate bowl, mix cream cheese and taco seasoning. It is easier if you put cream cheese in the microwave for 30 to 45 seconds to soften before adding the mix. Spread cheese mixture on top of refried beans. Top with remaining ingredients.
Saute onion and green pepper in butter or margarine. Add flour and pepper; stir until smooth. Gradually stir in milk and broth. Cook, stirring until thickened. Combine with ham and beans in a 3-quart casserole. Combine mashed potatoes, egg and cheese. Drop by spoonfuls onto mixture in casserole. Bake at 375° for 45 minutes or until bubbly. Makes 10 servings.
Crush wafers and put in 9 x 13-inch pan. Reserve small amount for top. Melt oleo and chocolate. Beat egg whites until stiff. Mix egg yolks, vanilla, sugar, chocolate and oleo. Fold in egg whites and pecans. Spread over crumbs. Put soft peppermint ice cream over top with reserved small amount of crushed wafers on top. Freeze.
Mix pudding with juice of pineapple and oranges. Add rest of ingredients. Add poppy seed, bananas, coconut and nuts to suit your taste. Refrigerate.
In large bowl, combine Cool Whip, lemonade and milk; blend well. Pour into crust and chill until firm, about 2 hours.
With the exception of tomatoes, place vegetables in saucepan, barely covered with water. Bring to a boil. Simmer for 10 minutes. Place fillets in shallow pan. Drain parboiled vegetables. Place vegetables and tomatoes over and around fillets. Bake in a 375° oven for 20 minutes or until fish flakes easily.
Toss all until well coated. Add Parmesan cheese last and toss again. Make ahead of time as it tastes better. Enjoy!!
Heat oven to 350°. Lightly spoon flour into measuring cup; level off. In a large bowl, blend flour and remaining ingredients except 1/4 cup of sugar until well mixed. (Mixture will be crumbly.) Firmly press mixture into 1-inch balls. Roll in 1/4 cup of sugar. Place 2 inches apart on ungreased cookie sheets. Bake at 350° for 9 to 12 minutes or until golden brown. Cool 1 minute. Remove from cookie sheets. Makes 6 dozen cookies.
Mix eggs and salt together. In bowl combine milk, cornstarch and baking powder. Add egg mixture to boil, mix well. Pour corn into small pan. Cover corn with mixture and add butter on top. Bake at 350° for 1/2 hour.
In a large skillet, fry bacon crisp. Remove and set aside. Drain and discard all but 3 tablespoons of drippings.
Partially defrost hash browns. Mix potatoes, 1/2 cup margarine, cheese, onion, sour cream, soup and spices. Put in greased 9 x 13-inch pan or dish. Sprinkle corn flakes on top. Pour 1/4 cup margarine over corn flakes and bake, uncovered, for 1 hour and 15 minutes at 350°.
Mix cake mix, Jell-O, oil, eggs and buttermilk together. Set aside. Mix strawberries, pecans and coconut; divide in half. Add first half to cake batter and mix. Bake at 350° for 30 to 35 minutes. Mix second half of strawberry mixture with margarine and powdered sugar. Ice cake after it cools with this.
Brown sausage and onions, drain. Add mushrooms (cut into pieces). Add tomatoes and mash with potato masher. Drain beans and add with seasoning to meat mixture and simmer on low 10 to 12 minutes or until hot.
Boil chicken in seasonings. Cool and debone. Add rice and soup to chicken pieces. Add some of the seasoned chicken stock to desired consistency. Bake at 350° for 25 minutes or microwave for 10 minutes on High.
Mix dressing with oil and dill weed. Put crackers in large Ziploc bag and shake with oil dressing. Place in microwave 1 minute. Take out; shake well. Return to microwave 1 more minute. Spread to cool, 20-30 minutes.
Melt butter in 2-quart casserole and place blintzes over butter in one layer. Blend other ingredients with well beaten eggs and pour over the blintzes. Bake 45 minutes in 350° oven or until top starts to brown. Serve with powdered sugar, strawberries, raspberries or sour cream. Great for a brunch.
Combine bran cereal, flour, buttermilk powder, sugar, cinnamon and baking soda in food processor. Add butter (cut up in pads) and vanilla. Divide batter up into 4 equal parts. Can be kept up to 2 months refrigerated.
Mix all ingredients together and put in 2 pie shells (8-inch). Bake at 350° for 45 minutes. Cut in thin slices (it is very rich!). Tastes like pecan pie.
Combine all ingredients in large bowl. Mix well, pour in 2 greased 9-inch pie plates and bake at 350 degrees for 30-40 mins.
Mix flour, milk and yeast. Add butter, sugar and egg. Mix butter mixture into flour mixture. Spread in buttered jelly loaf pan. The thinner the better. Than add the streussel: butter, sugar and flour. Bake for 10 minutes at 250°, then 300° until brown. Instead of streussel, fruit can be added, peaches, plums and apples.
Mix the first three ingredients until smooth. Add the next four ingredients combined. Now add the next three ingredients, one at a time. Now mix all the ingredients together well. No other liquid is necessary. Bake at 350° for 40 to 45 minutes.
Mix all ingredients, except onions. Bake in 350° oven for 45 minutes. At half way point, top casserole with onions and finish baking.
Heat oil in 6-quart pot. Add beef chunks; brown about 6 minutes. Add coleslaw mix and onion. Cook, covered, for 4 minutes, stirring after about 2 minutes of cooking. Add tomatoes, beef broth, water, brown sugar, lemon juice and salt. Bring to a boil. Add rice; reduce to a simmer. Cover; cook 45 minutes.
Brown chops; drain off grease and place in baking dish. Combine remaining ingredients in frypan that chops were fried in to heat. Pour over chops. Bake at 350° about 1 hour. The sauce is good when served over rice or boiled potatoes.
Heat pineapple with juice and sugar until sugar dissolves. Stir to keep from sticking. Dilute gelatin in 1/4 cup cold water. Stir gelatin into pineapple mixture after gelatin begins to congeal. Add grated cheese to pineapple mixture then fold in whipped cream. Let congeal. Best put into a mold as salad is difficult to cut.
Cook eggplant	until mushy; drain and add remaining ingredients. Reserve 1/2	cup cheese, 1/2 cup cracker crumbs and small amount of butter for topping. Mix well and pour in baking dish. Sprinkle cheese and cracker mixture on top. Bake at 350° for 30 to 40 minutes; or until brown.
Grind together the pears, peppers and onions; add the salt and let stand 1 hour. Drain off and discard liquid. Add to the relish mixture the vinegar, sugar, mustard seed and turmeric and bring to a boil. Boil 5 minutes. Put into pint jars with 2-piece canning lids and seal according to package directions.
Soak beans overnight in water. In the morning, add salt, pepper and ham. Simmer for 30 minutes. Add remaining ingredients and simmer 2 1/2 hours. Serve with Scalded Corn Cakes (recipe follows).
Saute garlic, onion, parsley, oregano and bread crumbs in oil (2 minutes); mix. When onion and garlic turn brown (start), remove mixture from pan and mix with clams, juice and salt. Spoon into shells; sprinkle with cheese and bread crumbs. Bake at 375° for 25 to 30 minutes. Yields 12 clams.
Mix ingredients well. Chill and serve. May be kept 2 or 3 days in refrigerator.
Cook meat and chop tomatoes; stir in tomatoes, sauce, sauce mix and V-8 juice. Bring to a boil, lower heat and simmer for 10 minutes. Oil lightly a 13 x 9 x 2-inch pan. Place a thin layer of meat sauce, layer of uncooked noodles, cottage cheese and Mozzarella cheese. Start over, finishing with meat sauce. Cover with heavy duty aluminum foil. Seal edges. Bake at 350° for 1 hour. Let stand 15 minutes before serving.
Brown meat in pot with water. Drain water, mix chili with ground beef; add taco seasoning and 1/2 cup water; mix well. Warm enchilada sauce in pan. Warm tortillas according to package directions. Dip tortillas in enchilada sauce, one by one. Place 3 tablespoons of meat mixture in each tortilla, roll up; place in casserole dish. Pour rest of meat mixture over rolled up tortillas. Spread onion, then cheese on top of mix. Bake in 375° oven until cheese is melted.
Scald milk first, remove from heat and soak bread in milk for 5 minutes. Add butter, salt and sugar. Pour slowly over eggs; add vanilla and mix well. Pour into greased baking dish. Bake in pan of hot water in moderate oven (350°) until firm, about 50 minutes. Serve warm with Lemon Sauce or Raisin Sauce. Add 1/2 cup seeded raisins, if desired. Serves 8.
In large bowl, mix thoroughly the ingredients. In 12 x 8-inch baking pan, firmly shape meat mixture into 8 x 4-inch loaf. Bake at 350° for 1 1/4 hours or until done.
Arrange asparagus in 1 1/2-quart shallow baking dish (10 x 6 x 2-inch). Top with chicken. Blend soup and milk; pour over all. Sprinkle with cheese. Bake at 450° for 15 minutes or until hot.
Cream together butter, oleo and cream cheese. Add sugar slowly, beat well. Add eggs, 2 at a time. Beat after each. Mix in vanilla and salt. Add in flour slowly while mixing. Grease and flour a tube pan. Cut circle of waxed paper and put in bottom of pan. Pour in cake batter.
Mix butter and cheese. Add flour, pepper and paprika. Knead well, press onto cookie sheet. Bake at 400° until lightly brown. Don't overcook. Cut into strips while hot.
Cook broccoli until tender. Drain and place in casserole dish. Combine butter and flour in saucepan. Add milk, stirring until almost thickened. Add cheese, salt and pepper. Stir until thickened. Spread water chestnuts and crumbled bacon over broccoli. Pour sauce over all. Top with buttered bread crumbs. Bake at 350° for 20 minutes.
Blend Crisco, sugar, eggs and oil. Mix thoroughly. Stir in mixed dry ingredients. Blend in vanilla and nuts. Spread in a 13 x 9-inch pan or 2 (9-inch) square pans which have been rubbed with Crisco. Bake at 350° for 40 to 45 minutes. Cool and cut into squares. I dust with powdered sugar. My daughter puts a chocolate frosting on them. My 15 grandkids love these!
Cut cake into slices; line	spring-form pan on both sides. Cut the rest of the cake into the strawberries. Stir marshmallows in the strawberry mixture. Fold in enough heavy cream to set. Refrigerate the rest for later. Pour mixture in between cake slices; refrigerate. When	ready,	put on plate; take spring-form pan off. Put remaining whipped cream on top of cake.
Brown beef, garlic, salt, onion and bell pepper. Cook until all ingredients are blended. Place Doritos on bottom of 13 x 9-inch baking dish. Pour soup mixture over Doritos. Layer with meat. Top with cheese. Bake at 350° until cheese melts. Great for church-family dinners!
Cream margarine or butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour, graham cracker crumbs, baking powder and salt. Add to creamed mixture. Spread half of dough in bottom of greased 8-inch square baking pan. Arrange candy bars over dough, breaking as needed to fit. Spread with Marshmallow Creme. Scatter bits of remaining dough over Marshmallow Creme and carefully spread to form layer. Bake at 350° for 30 to 35 minutes or until done. Cool and cut into squares.
Mix and bake at 350° or 375° from 45 to 65 minutes.
Heat oven to 350°. Soak bread in milk until saturated. Place remaining ingredients in a mixing bowl. Break the bread up into bits; add with milk to mixing bowl. Thoroughly combine all ingredients; shape into an oval loaf. Place in a lightly greased loaf pan or in the center of an ovenproof pan. Bake for 1 hour, pouring off the fat as it accumulates in the pan. Let cool for at least 10 minutes before slicing.
Mix all ingredients. Bake in a greased and floured Bundt pan at 350° for 45 minutes. Cool slightly in pan and remove. After cooling, glaze.
Mix first 7 ingredients in a large bowl. Pour in greased 13 x 9-inch pan. Top with cereal, then pour over melted butter. Bake at 350° for 45 minutes or until bubbly in center. Serves 10 to 12.
Combine sugar, mustard, salt and 1/2 of vinegar. Heat well. Add oil gradually. While heating, a thick emulsion will form. Add remaining vinegar and celery seed.
In a large nonmetallic pitcher, combine first 3 ingredients. Blend well. If desired, stir in a few drops of green food coloring. Just before serving, add 1 liter bottle (4 cups) chilled ginger ale; stir gently to blend. Serve over ice. Makes 14 (1/2 cup) servings.
Cook fettucine and chopped fresh spinach together in boiling water for 10 minutes. Drain and put in serving bowl. Stir in garlic salt, heavy cream and grated Parmesan cheese.
Mix and beat well. Cook in an 8 x 10-inch pan. Bake in a 350° oven for 45 minutes. Serve warm with whipped cream.
Mix flour, sugar and milk. Melt margarine in oblong casserole dish. Add batter, then pour the can of peaches (with juice). Bake at 350° for 45 minutes or until golden brown.
Let rise in greased loaf pan 45 minutes, then bake at 400° for 20 minutes.
Makes 2 large loaves. Grease loaf pans and bake at 325° for 1 hour and 20 minutes.
Combine sugar, salt, flour and yeast. Head milk, butter and water until very warm. Pour into flour mixture and beat; add eggs, lemon juice and the grated rind. Let rise. Turn on floured board. Knead. Place in greased and floured loaf pans. Let rise again. Bake at 350° for 35 to 40 minutes; let cool. Put topping of powdered sugar, butter and lemon extract.
Saute onion in margarine. Cook broccoli until tender. Mix with remaining ingredients. Bake at 350° for 30 minutes.
Mix all ingredients, except peanut butter, into a well combined mixture. Roll out on wax paper, using some sugar to keep from sticking. Spread peanut butter over dough. Roll up in jellyroll fashion. Let sit in refrigerator 3 hours. Cut into 1/4-inch slices.
Brown beef in cooking oil. Add beef broth bouillon. Cook on low about 1 hour. Add carrots and potatoes and about 2 cups water. Cook on low another hour. Add cream of mushroom soup. Simmer 30 minutes. Serve over rice.
Mix and boil brown sugar, salt, cornstarch, vinegar, pineapple juice and water for 5 minutes. Add pineapple chunks, green pepper and cherries.
Cook hamburger and sausage until brown and crumbly, drain. In a large pot combine meat and remaining ingredients. Heat until cheese is melted, stirring constantly. Serve warm.
Place chicken in 2-quart baking dish. Mix soup and milk. Pour over chicken; add onion and celery. Add stuffing mix. Pour melted margarine and broth over stuffing mix. Bake at 350° for 30 minutes or until hot and bubbly.
Boil first 4 ingredients for 1 1/2 minutes. Remove from heat, then add oats, peanut butter, vanilla and pecans. Drop by spoonfuls onto wax paper. Cool for approximately 1 hour.
Heat oven to 375°. Beat butter and sugar until creamy. Add eggs, milk and vanilla; beat well. Add flour, soda and salt, mix well. Stir in oats, chocolate chips and nuts. Mix well. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 9 to 10 minutes for chewy cookies, 12 to 13 minutes for crispy cookies. Cool 1 minute on cookie sheet, remove to wire rack. Makes about 5 dozen.
Make "sandwiches" with peanut butter between crackers. Melt almond bark (2 blocks at a time) in microwave. Using tongs, dip sandwiches in almond bark until completely coated. Place on covered cookie sheet. Chill.
Rinse and trim green beans. Add beans to boiling salted water. Cook, uncovered, on medium-high heat, 7 minutes. Drain. Return beans to saucepan. Stir in remaining ingredients. Let stand 5 minutes. Makes 8 to 10 servings.
Cook sausage and onion in a large Dutch oven over medium high heat until sausage is browned and onion is tender. Add green pepper, if desired. Add kidney beans, catsup and garlic, stirring well. Bring to a boil; cover, reduce heat and simmer for 2 hours. Serve over rice.
Combine in a large bowl the rice, chicken or turkey, pineapple, grapes and water chestnuts. Add cashews.
Add sugar, cocoa, butter and milk. Bring to a boil; boil 2 minutes. Remove from heat. Add quick cooking oats, peanut butter and vanilla. Stir until mixed well. Drop by teaspoons onto wax paper. Children love these.
Beat egg until foamy. Beat in brown sugar. Sift together and stir in dry ingredients. Mix in walnuts. Spread in greased square pan and bake at 325° until top has a dull crust, about 25 to 30 minutes. Cut into squares while warm. Cool; remove from pan.
Preheat oven to 300°. Trim fat from meat and cook, using 1 tablespoon liquid fat. Combine salt, marjoram, thyme and sage. Sprinkle on meat and press with fingers. Brown meat on both sides (using cooked fat). Transfer to shallow dish. Combine chicken broth, orange rind and ginger. Pour over chops. Cover and bake 45 minutes. One chop contains 285 calories.
Melt margarine in pan. Add carrots and green onions. Cover tightly and cook slowly over low heat for 1 hour. Do not add water. Serves 6.
In a small bowl, sift together flour, corn meal, baking powder, salt and baking soda. Stir in wheat flour. Combine egg, butter, molasses and buttermilk. Add to dry ingredients along with cheese and stir only to blend. Toss raisins with the 1 tablespoon flour; stir into batter. Pour batter into a 9 x 5 x 2 3/4-inch buttered loaf pan. Cover top of pan with double thickness of aluminum foil. Place in shallow baking pan. Surround loaf pan with water. Bake in a preheated oven of 350° for 2 hours. Remove from oven and cool for 10 minutes. Serve warm with butter. Makes 1 loaf.
Mix together with a fork. Roll out between wax paper. Bake at 450° until lightly brown.
Mix all ingredients and beat well.	Pour into angel food cake pan and bake at 350° for 45 minutes or until done. Serve plain, with icing or whipped cream.
Beat egg yolks, sugar and salt and add to milk. Boil this mixture slowly until thickens; set aside to cool. (May curdle a little but doesn't hurt.) Add to pears, pineapple and marshmallows. Add stiffly beaten whipping cream or Cool Whip to other mixture. Let set half day before serving.