HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil 5 cups water with sugar until it dissolves. In separate bowl, add 2 cups boiling water with tea bags. Let both mixtures cool, then combine. Add orange juice, lemon juice and brandy. Put in freezer overnight. To serve, use 1/2 slush and 1/2 7-Up in glass.
Sift dry ingredients into bowl. Cut in butter. Mix remaining ingredients, except almonds, and stir in. Shape in 1-inch balls and put on cookie sheets. Flatten balls to 1/4 inch thickness with a glass covered with wax paper. Put an almond half in the center of each. Bake at 350° for 12 minutes. Makes about 6 1/2 dozen.
On each pork chop, put 1 slice onion, 1 slice lemon, 1 tablespoon brown sugar and 1 tablespoon ketchup, in that order. Cover. Bake at 350° for 1 hour.
Preheat oven at 350°. Place fruit in an 8 x 8-inch baking dish. Cut crust off bread and cut in strips. Place on top of fruit. Mix sugar, flour, butter and egg. Spoon over top of bread strips. Bake for 35 to 45 minutes or until brown.
Mix first 6 ingredients together, then put this in your flour. Let set 1 hour, then pan out, then let set 2 hours in pans. Then bake at 375° for 10 to 15 minutes.
Place all dry ingredients in a large mixing bowl. With a spoon, make a deep well in the center. In this well, add all the other ingredients. Stir carefully, just enough to dampen all the dry ingredients. Pour into 2 greased and floured 9 x 5 x 3-inch loaf pans. Bake 1 hour at 350°.
Soak and cook beans. Drain and mash in mixer (be careful not to liquify them!). Spoon into skillet and add pinto bean seasoning or garlic and onion flavorings and "fry" until a thick consistency is reached. These may be used to fill tortillas along with picante sauce and some (slight) cheese. These may also be used in tacos or chalupas (flat tacos). These will freeze fine and defrost in the microwave. Made this way you avoid the lard often used in store bought refried beans.
Mix butter, sugar and vanilla with a mixer. Add in flour, salt and nuts. Roll into 1-inch balls and place on cookie sheet (ungreased). Bake at 350° for 8 to 10 minutes or until set. Do not brown. Roll in powdered sugar while hot and place on wax paper. When cool, roll again in powdered sugar.
Combine nuts, 1/2 cup sugar and cinnamon. In large bowl with mixer at medium speed, beat 1 cup sugar with butter until light and fluffy. Add remaining ingredients and beat at low speed until blended well; at medium speed, beat 3 minutes. Spread 1/2 of batter in pan; sprinkle with half of nut mixture. Spread evenly with rest of batter and sprinkle with rest of nut mixture. Bake in greased 9-inch tube pan 60 to 65 minutes at 350° (until cake pulls away from side of pan). Cool in pan on wire rack 10 minutes; loosen inside edge and invert from pan onto rack to cool slightly. Makes 8 to 10 servings.
Place one heaping cup of uncooked rice in bottom of a greased casserole dish. Dot rice with butter. Pour can of beef consomme soup and can of onion soup over the rice. Cover casserole dish tightly with foil. Bake in a moderate oven at 350° for one hour.
Cook bacon and crumble. Saute pepper and onions. Add the remaining ingredients and simmer (covered) for 30 to 45 minutes.
Mix jello and hot water until dissolved. Add pineapple juice. Refrigerate until slightly set in a large flat container.
Preheat oven to 375°. Combine muffin mix, corn, sour cream, oil and egg in a bowl; mix well. Grease 12 muffin cups with shortening. Fill each cup 2/3 full with batter. Bake on the center rack of preheated oven for 20 minutes or until golden. Yields 1 dozen.
Bake gooseneck squash until tender. Let cool. Cut in half. Scoop out center.
In 3-quart saucepan, cook salad oil, green peppers and carrots until tender, stirring frequently. In Dutch oven, heat to boiling vegetables, gherkins, tomato sauce, vinegar, sugar and pineapple liquid to the meat balls. Reduce heat and simmer 15 minutes until meat balls are tender. Mix cornstarch with 1/4 cup water. Gradually stir into mixture until thickened. Heat. Serves 8.
Combine the first 3 ingredients. Press on a 14-inch pizza pan. Bake at 350° for 10 to 12 minutes. Combine the cream cheese, sugar and vanilla. Spread on cooled crust. Slice strawberries on top.
Bake cake mix. Punch holes in cake when done. Mix Jell-O and pour over cake. Mix instant pudding and pour over Jell-O. Chill until Jell-O is set and put Cool Whip on top. Serve. Delicious.
Beat sugar and oleo until creamy. Add eggs one at a time. Sift flour and add buttermilk and the rest of ingredients. Bake at 350° for 40 to 45 minutes.
Put water, sugar and yeast in a large mixing bowl. Let stand 5 minutes. Add 2 eggs and Crisco; beat with mixer 1 minute. Add 1 teaspoon salt and 2 cups flour; beat 2 minutes. Add 2 more cups flour; beat until smooth. Add remaining 2 1/2 cups flour. Stir with a spoon until dough is formed. Let dough rest 20 minutes. Shape into rolls; let rise. Bake 20 minutes at 375°. Makes approximately 36 rolls.
Boil potatoes, then drain them. Add 1 cup of sour cream and stir. Add Italian dressing and Cheddar cheese (reserve some for topping), mixing well. Top with reserved Cheddar cheese.
Melt butter, add light corn syrup, salt, vanilla and eggs. Mix well. Add pecans. Pour in pie shell. Bake at 300° until brown and set (approximately one hour).
Brown meat with onion, garlic and Italian seasoning, then add tomato paste, tomatoes, water and soup. Let simmer at least 1 hour. While simmering, shred frozen cream cheese and Mozzarella cheese. Cook noodles according to directions on box. When sauce is done, layer with noodles, sauce and each cheese until gone. Use a 9 x 13-inch baking dish.
Mix brown and white sugars with butter and cream thoroughly. Sift the first 6 ingredients together and set aside. Add eggs one at a time. Add molasses. Add flour and milk alternately. Dredge all fruit with flour. Bake at 300° until done.
Whip cream cheese until fluffy. Beat in sugar and peanut butter. Prepare Dream Whip as directions on package with milk. Fold in mixture. You can put Cool Whip or Dream Whip on top of pie. Put in 9-inch graham cracker crust.
Combine all ingredients except bacon; mix well. Form into patties. Wrap outer edge of each patty with a strip of bacon and fasten with a toothpick. Grill to desired taste.
Mix and spread about 2/3 mixture in a 9 x 13-inch pan. Spread with apricot jam (or other flavor). Sprinkle remaining mixture on top. Bake at 350° for 25 to 30 minutes.
Cook carrots in small amount of boiling water just till tender (about 8-10 minutes). Drain, combine with onions and green pepper in large bowl. Stir together remaining ingredients; pour over vegetables. Cover and marinate in refrigerator. Makes 5 cups.
Cut beef into thin strips. Combine soy sauce, ginger and garlic. Add beef and set aside. Heat oil in skillet or wok. Add beef and toss over high heat until browned. Taste beef. If it is not tender, cover and simmer 30 to 40 minutes over low heat. Turn up heat and add vegetables; toss until vegetables are tender-crisp (10 minutes). If you prefer the vegetables more cooked, add them to skillet or wok while beef is cooking and allow them to cook about 20 minutes. Mix cornstarch with water, add to pan and stir and cook until sauce is thickened. Serve over rice or by itself.
Melt butter in Pyrex bowl. Add eggs (well beaten), sugar, cinnamon, milk, bread and vanilla. Sprinkle top with more sugar and cinnamon. Have oven preheated to 400°. Put pudding in oven and immediately reduce heat to 350° . Cook about 45 minutes.
Brown chicken in melted butter, remove from pan and set aside. Blend flour, ginger and cinnamon into pan drippings to make smooth paste. Gradually add orange juice, stirring constantly. Cook and stir until sauce thickens. Return chicken to pan. Add almonds and raisins, cover and cook over low heat about 45 minutes. Add mandarin orange slices and heat through. Rice is a natural with this dish.
Combine all ingredients and form 6 patties. Fry in small amount of oil until golden brown.
Make a batter of the egg, milk, salt, sage and pepper. Dip chops into batter and brown in fat, turning once. Cook slowly and until well cooked. Place on platter and keep warm. Draw off some drippings and make a milk gravy, using another pan.
Saute celery and onions in margarine until yellow. Do not brown. Blend in flour, salt and poultry seasoning. Add milk and chicken seasoning (if not added to rice). Cook and stir until mixture is smooth and thickened. Cool.
Grease baking dish with butter. Mix mayonnaise and lemon juice, then layer vegetables, meat, sauce, cheese and bread crumbs. Bake at 350° for 45 minutes.
Sift the flour, salt, mustard and pepper; coat the steak in this mixture. Brown the round steak in shortening; remove to casserole dish. Add water to frypan; stir in meat sauce. Pour over steak. Add onion. Cover. Bake at 350° for 1 1/2 hours.
Pour salad dressing into 9 x 13 casserole. Add chicken breasts to the casserole. Sprinkle salt, pepper and dill weed over the chicken. Cover and refrigerate for at least one hour (overnight is better). Top chicken with mushrooms and artichokes. In a small bowl, combine sour cream and chicken soup. Pour over chicken. Sprinkle with Parmesan cheese and bake at 350° for 1 hour.
Cook broccoli in salted water until tender. Drain. Place broccoli and chicken in a casserole dish. Combine mayonnaise, lemon juice, curry powder and soup. Pour over chicken. Melt butter; pour over crumbs and toss well. Spread crumbs and cheese evenly on top. Bake at 375° for 20 to 25 minutes.
Preheat oven to 375°. Put chicken in baking dish with onions and tarragon; dot chicken with butter. Season with salt and pepper to taste. Add wine or broth. Bake 30 minutes.
Mash potatoes really well, then add salt, sugar, ginger, pepper and lemon juice. Mix well. Make small (meatball) size balls. Take flour and 1\2 C. Water mix well (not to thick or thin). Dip potato in mixture coat well. In a frying pan with oil (so potatoes don't stick). Cook till golden brown, the flour is cooked really good.
Beat eggs; add to mashed potatoes. Saute celery, onions and oleo; add to potatoes. Add bread cubes. Dot with butter. Bake for 45 minutes at 300°; serve with gravy.
In medium-sized pan, put onion soup mix, 6 large chicken legs and thighs and rice. Cover pan with foil. Put in oven. Cook for 1 hour. Remove foil and cook an additional hour. Serves 6.
Spread rolls on round pizza pan and bake according to package directions; cool. Mix cream cheese with Miracle Whip and dressing; spread on crust. Top with veggies and cheese.
Blend the first 5 ingredients together with a mixer. When well blended, stir in 2 cups chopped rhubarb. Pour into well-greased 9 x 9-inch pan. Sprinkle with 1 cup brown sugar and 1/2 cup chopped nuts. Bake at 350° for 35 to 40 minutes.
Grease pan with butter and place bread in pan. Brown sausage and drain. Beat eggs and salt. Pour sausage, blended with eggs, over bread. Add cream and sprinkle cheese over. Refrigerate overnight; remove 15 minutes before cooking. Bake at 350° for 40 minutes. Serves 12; freezes well.
Mix hamburg, salt, pepper, nutmeg and egg. Shape into balls. Brown them. Bring beef broth, salt, pepper and nutmeg to a boil. Thicken with flour and cold water. Add meatballs.
Cut chicken wings into three sections; discard wing tips. In a large plastic bag or shallow bowl, combine flour and salt. Add wings in small batches; toss to coat. In an electric skillet or deep-fat fryer, heat oil to 350°. Fry wings, a few at a time, until juices run clear, about 9 minutes. Drain on paper towels. In a bowl, combine sugar, soy sauce, garlic, onions, and jalapeno. Dip fried wings in sauce; serve immediately.
Cut biscuits into quarters. Mix cinnamon and sugar in a bowl and coat biscuit quarters. Grease a Bundt pan and layer biscuits in pan. Melt margarine and remaining sugar until sugar dissolves. Bake at 375° for 30 minutes. Invert onto a platter. You must eat this with your hands!
Mix together sugar, vinegar, celery salt, salad oil, salt and pepper and heat. Pour hot mixture over the remaining ingredients and chill 8 hours before serving. Put in clear jar and keep in refrigerator. Will keep for a long time.
In large bowl, stir mayo with next 5 ingredients; mix well. Add remaining ingredients. Mix well; cover and refrigerate.
Cook meat in pressure cooker until fork tender; or boil until tender. In a large iron skillet, pour oil and water; bring to a boil. To this add chopped onions. When onions become translucent, add meat. Turn on low heat and simmer until water has evaporated. Sausage can be added as you prefer. Use spices to your taste.
Flour, salt and pepper steaks to taste. Cook on medium heat, covered about 5 minutes. Turn steaks over; cook the other side until done.
Mix cake mix as directed on box. Add nuts and butternut flavoring. Cook as directed on box. Let cool.
Dissolve jello and salt in boiling water. Add lemon and pineapple juices. Chill until slightly thickened. Combine cheese and pineapple. Fold into jello. Chill until firm.
Bake cake according to package. While the cake is still warm, make holes all over with toothpick. Pour Eagle Brand milk over cake; cool. Mix the Cool Whip and pudding together until it looks like icing; spread over cake. Top with coconut.
Melt together last 3 ingredients. Roll small balls of bread in warm mixture. Drop in deep pan (Bundt pan). Let rise 3 or more hours. Bake at 350° for 30 minutes.
Mix all ingredients well. May add a little more broth or water if needed. Bake until lightly browned at 350°.
Boil lasagna according to directions. Layer lasagna, sliced potatoes, shredded Cheddar cheese. Saute onions (diced small) in margarine. Pour over mixture or in the layers in a 13 x 9 x 2-inch pan. Bake at 350° covered with foil. Uncover and bake 15 minutes, uncovered.
Trim fat from the steak and cut in 1/8-inch thick slices (for easier slicing, freeze the steak for about an hour before cutting). Heat the oil in a wok or large pan. Add ginger (if fresh ginger is used, use a tablespoon instead of a teaspoon) and garlic. Add steak slices and cook rapidly (1 minute or until the meat is light brown). Remove the meat with a slotted spoon.
Brown pork chops and drain. Peel and slice potatoes lengthwise. Mix soups and sour cream together. Butter an oblong pan, arrange potatoes in a layer, place a small portion of soup mixture on top of potatoes continue layering potatoes and soup until all is used. Place pork chops on top of potatoes. Cover with foil. Bake at 350° for 1 hour.
Mix all fruits together. Let stand overnight. Add condensed milk. Mix thoroughly with hands. Line 2 loaf pans with heavy, well-greased brown paper. Press mixture down. Bake 30 to 45 minutes at 300°. Decorate top with pineapple, cherries and pecans just before taking from oven (optional).
Preheat oven to 350°. Mix flour, nuts, brown sugar and butter. Knead with hands until blended. Save 1/2 cup crumb mixture. Put the rest in a 9 x 9-inch pan. Bake 12 to 15 minutes.
Heat oven to 375°. In small bowl, combine brown sugar and corn syrup; blend well. Spread evenly in bottom of ungreased 8 or 9-inch round pan. Sprinkle with pecans. Take dough from can. Separate into 8 coils. Do not unroll breadsticks. In shallow dish, combine sugar and cinnamon. Dip one cut side of each coil in mixture. Arrange sugar side down over pecans. Sprinkle with any remaining sugar. Bake for 20 minutes; cool 1 minute. Invert onto serving plate. Serve warm. Serves 8.
Mix first 4 ingredients and put in bottom of baking dish. Arrange cut up chicken in serving pieces on rice mixture. Over this sprinkle dry onion soup mix. Cover and bake 2 hours at 200°.
Combine butter, sugar, chocolate and vanilla. Add eggs, one at a time, beating well after each addition. Spread this mixture into the baked pie shell (could use graham cracker crumb pie shell), baked is better. Prepare pudding mix and use only the amount of 1 3/4 cups total. Add extract (rum, if you wish). Spread this on top of chocolate mixture. Chill. Whip the cream until soft and fluffy. Spread on top of pie.
Cook macaroni and drain. Keep warm. Melt butter; add onion. Cook until tender. Stir in flour and cook 1 minute. Stir in milk, bouillon and salt into mixture. Cook until smooth. Stir in tuna and pimentos. Heat through.
Heat oven to 375°. Beat butter and sugar until creamy. Add eggs, milk and vanilla; beat well. Add flour, baking soda and salt; mix well. Add cinnamon and nutmeg. Stir in oats, raisins and nuts; mix well. Drop by rounded measuring tablespoonfuls onto ungreased cookie sheet. Bake 9 to 10 minutes for a chewy cookie or 12 to 13 minutes for a crisp cookie. Cool 1 minute on cookie sheet; remove to wire rack. Cool completely. Makes about 5 dozen.
Brown the onion lightly in the margarine in a small pan over low heat. Combine the meat, oats, egg, seasonings and cooked onion until thoroughly mixed. With floured hands, shape the meat into 45 small balls (1-inch in diameter). Fry them slowly in margarine in a heavy skillet until brown, turning on all sides. As browned, remove. When all are browned, add the soup and water to the skillet drippings and stir until smooth and bubbly. Return meat balls; cover tightly. Simmer over low heat for 20 minutes or until done. Serve at once or cool, chill and reheat next day or later.
Mix all ingredients in large bowl. Beat until smooth. Pour into unbaked pie shell. Bake at 350° for 40 minutes or until a knife inserted in center comes out clean.
Combine first 5 ingredients in medium bowl. Add egg, milk and oil. Stir until smooth. Stir in onions (optional). Coat pan with Pam. Heat stick pan in oven at 425° until hot. Remove pan from oven and spoon in batter 2/3 full. Return pan to oven and bake at 425° for 10 to 12 minutes until lightly brown. Yields 1 dozen sticks. Contains 8 calories each.
Bake a 9-inch pie shell and cool. Line bottom of pie shell with cream cheese. (Can use a little milk to soften cheese to spread.) Fill shell with whole strawberries. Boil sugar, cornstarch and water. Add strawberry jello; cool and pour over strawberries. Top with whipped cream or Cool Whip.
Mix together 1 stick margarine and the graham cracker crumbs. Press firmly into buttered long cake pan. Beat for no less than 15 minutes the eggs, 2 sticks melted margarine and the powdered sugar. Spread mixture over the crust. Cover with sliced bananas and drained pineapple. Cover with Cool Whip. Sprinkle with chopped pecans and strawberries or cherries. Refrigerate overnight.
Heat oven to 350°. Have tenderloin split and flattened at the market. Lightly brown mushrooms in butter. Add bread crumbs, celery and enough hot water to moisten. Season and spread over meat. Bring second half over; fasten edges together; season. Place bacon strips over top. Roast uncovered in moderate oven at 350° for 1 hour. Makes 6 to 8 servings.
Combine first 9 ingredients. Mix thoroughly and form into balls. Sprinkle with flour and brown in hot fat. Place in 4-quart casserole. To fat in skillet add tomato juice and cook until thick. Pour over meatballs. Arrange vegetables around meatballs, sprinkle with salt. Cover tightly and bake 1 hour in 350° oven. Serves 4 to 6.
Mix Kool-Aid with water; do not add sugar. Add to lemonade, then add punch and soda.
Combine pudding, cake mix, chips, milk and eggs in a bowl. Mix by hand until well blended, about 2 minutes. Pour into a greased and floured Bundt pan. Bake at 350° for 45 to 50 minutes or until cake springs back when lightly pressed with finger. Don't overbake. Cool 15 minutes in pan, then remove.
Mix all fruit together, saving bananas until ready to serve. Chill and serve by itself or over your favorite pound cake.
Preheat oven to 350°. Butter a pie plate. Beat the eggs. Beat in the cheese, salt and pepper. Stir in the cooked rice, peppers and onions with the egg mixture. Bake 15 to 25 minutes or until knife inserted in center comes out almost clean. Pour into pie plate.
Cream the Crisco, sugar and eggs. Add flour, cocoa, baking powder and salt and mix well. Stir in vanilla and nuts. Spread in greased 8-inch pan. Bake at 375° for 25 to 30 minutes. Sprinkle with confectioners sugar or with cocoa frosting.
Cook bacon in large skillet until crisp. Drain on paper towel. Pour off all but 1 tablespoon drippings. Add onion, carrot, salt, pepper and thyme. Cook, stirring occasionally, over medium heat until onion is tender, 5 minutes. Stir in tomato paste and garlic; cook 1 minute. Add remaining ingredients. Crumble bacon and stir into pan; simmer 5 minutes. Makes 2 1/2 cups.
Mix well, pour into unbaked pie shell and cook at 300 degrees for about 1 hour.
Slice potatoes onto large piece of foil. Sprinkle with salt and pepper. Crumble bacon over potatoes. Add onion and cheese. Dot with butter. Wrap loosely and seal well with double foil. Cook in 350° oven for 1 hour or until done.
Mix all ingredients together and pour into unbaked 8-inch pie shell. Bake at 350° until crust is brown, then turn down oven to 250° and bake until you feel it's done (filling should be firm).
Heat the oven to 350°. Put the biscuits in a buttered pan, then put the pan of biscuits in the oven. Let them cook for 15 minutes. Let cool. Put butter and jelly on. Serve and enjoy.
Split muffins and place on something that fits in freezer. Melt butter and cheese together in saucepan. Add crab meat, mayonnaise and garlic salt to cheese. Spread mixture on muffins. Put in freezer for 15 minutes. Remove and slice into 4 pieces. Return to freezer until firm. Put in freezer bag and store until needed. Bake at 350° for 12 to 15 minutes.
Butter casserole dish. Place layer of hominy in bottom, then a layer of hoot owl. Continue layering until all hominy and hoot owl are gone. In a pan heat soup, milk, salt and pepper. Pour over casserole. Sprinkle with bread crumbs. Dot with margarine and paprika. Bake in 375° oven for 30 minutes.
Using a wire whip or electric beater, mix all ingredients together in a medium size bowl. Do not use a blender to combine ingredients. If using garlic salt, use a little less regular salt. Add a little curry powder or oregano. Makes one quart.
Peel and core apples. Cut apples into 8 pieces. Peel biscuits apart and flatten biscuit pieces; wrap around apples, sealing edges. Place in a 13 x 9 x 3-inch baking dish. Pour water in dish. Pour butter over apples. Mix sugar and cinnamon; sprinkle over apples. Bake at 350° for 20 to 30 minutes, until golden brown.
Cut beef into strips; brown in oil in skillet. Put in crock-pot. Combine next seven items; pour over beef. Cook on low for 6 hours. Add tomatoes and green peppers and cook 1 hour longer. Combine water and cornstarch to make paste; stir into liquid in slow cooker and cook on high until thickened. Serve over noodles or rice.
Toss together the potatoes, onion and parsley; mix with 1/4 cup tomato sauce. Divide beef into 8 thin patties. Top 4 patties with equal portions of potato mixture. Place remaining patties over filling; pinch edges together well. Brown burgers in hot, greased skillet. Turn, and pour remaining sauce over them. Cover; simmer 10 minutes.
Brown and drain hamburger. Mix in tomato sauce, taco seasoning and beans. Pour in baking pan and top with chips and cheese. Bake at 350° for 30 minutes or until done.
Spread lots of peanut butter on one side of each piece of bread. This will keep the jelly from soaking through the bread. Put lots of jelly on top of the peanut butter on one slice of bread. Jam it together and you are ready to eat.
Parboil zucchini 5 minutes. Scoop out inside, leaving 1-inch shell. Chop zucchini meat and mix with remaining ingredients. Stuff shell. Bake at 350° to 375° approximately 30 to 40 minutes. Sprinkle with grated cheese.
Prepare brownie mix and bake according to package directions in a 13 x 9 x 2-inch pan. Prick top of warm brownies at 1-inch intervals using a fork. Mix coffee and sugar together well. Drizzle brownies with the coffee and sugar. Let cool and then crumble the brownies. Prepare pudding mix according to package directions, omitting chilling. Place 1/3 of crumbled brownies in bottom of a 3-quart trifle dish. Top with 1/3 of pudding, whipped topping and crushed candy bars. Repeat layers twice more with remaining ingredients, ending with crushed candy bars. Chill 8 hours. Yield: 16 to 18 servings.