HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine beets and onion in bowl. Mix sugar, salt and vinegar together. Pour over beets and mix well. Marinate for 30 minutes. Serve cold. Makes 6 servings.
Cream butter and sugar. Add beaten eggs, mashed bananas and other ingredients. Bake at 350° for 1 hour or until golden brown.
Mix dry ingredients. Beat eggs. Add milk and oil. Add to dry ingredients and mix briefly. Blueberries can be added, if desired.
Cream margarine and cream cheese together and add remaining ingredients. Roll out on floured surface and using biscuit cutter, cut into circles. Place 1/2 teaspoon of preserves or fruit spread in center. Fold over and press edges together with a fork. Be sure to use a toothpick or fork and insert holes on top of pies. These mini pies will resemble the shape of a fried pie only baked instead of fried. These make great finger foods for showers or teas and may be garnished with a dusting of powdered sugar.
Cream butter and sugar until light and fluffy. Add the egg and beat well. Add salad oil and beat again. Add corn flakes, oatmeal, coconut and nuts. Mix well. Sift together flour, salt and soda. Add this to the mixture along with the vanilla. Shape dough into balls the size of hickory nuts. Place them on an ungreased cookie sheet and press flat with a fork that has been dipped in melted butter and sugar. Bake at 325° for 12 minutes.
Cook noodles for 3 minutes in boiling salted water; drain. Brown ground beef, garlic and onion in salad oil. Stir in tomato sauce, tomatoes, salt, pepper and oregano. Cover and simmer for 15 to 20 minutes or until slightly thickened. Fill 1 1/2-quart casserole by alternating layers of noodles, Mozzarella cheese, tomato-meat mixture and Parmesan cheese. Bake for 25 minutes. Serves 4 to 6.
Sift the dry ingredients, then add the others and mix until lumps are gone, using a slotted spoon. Bake 35 minutes at 350° in a greased 9 x 13 x 2-inch oblong pan. Ice with your favorite frosting.
Cook and debone chicken. Place in casserole dish. Mix soup and sour cream. Pour over chicken; cover with crushed crackers, mixed with butter. Sprinkle top with poppy seed. Bake at 350° for 1 hour or until golden brown.
Brown hamburger and onions; form into balls the size of a walnut. Pour soup and string beans and juice over. Cook until hamburger is done. Remove from pan to a casserole dish. Put biscuits on top and bake in oven until biscuits are done. This is real good. Can be poured over rice or eaten with mashed potatoes.
Drain clams; reserve liquid. Add water to clam liquid to make 1 cup. In saucepan, combine liquid butter, poultry seasoning and salt. Heat to boiling. Add flour and cook until mixture forms a ball. Remove from heat. Add eggs, one at a time, beating after each egg. Stir in clams. Drop dough by teaspoonfuls onto greased cookie sheets. Bake at 450° for 10 minutes, then at 350° for 10 minutes. Serve warm or cold.
Mix all ingredients, except chicken, in saucepan. Boil for 5 minutes. Place chicken in 13 x 9 casserole dish. Pour mixture over chicken. Bake 1 1/2 hours at 325°.
Combine sugar, syrup, water and salt in glass casserole. Microwave on High for 5 minutes. Stir. Place bowl back in microwave for 9 minutes on High. Beat egg whites in mixer bowl until stiff peaks form. Add cream of tartar. Mix in well. Pour hot syrup over egg whites, beating constantly at high speed. Add vanilla. Beat for 4 to 5 minutes or until mixture loses its shape and starts to lose its gloss. Fold in pecans. Drop by spoonfuls onto waxed paper.
Mix first 4 ingredients. Combine soup and mayonnaise. Stir in first mixture thoroughly. Top with crushed cornflakes. Bake at 350° for 30 minutes.
Mix cake mix with 1 egg and oil. Save 1 cup mixture. Press remaining in oblong pan, 9 x 13-inch. Bake 10 minutes.
Cream margarine, sugar, eggs and vanilla until light and fluffy. Combine flour, cocoa, baking soda and salt; add to creamed mixture. Stir in peanut butter chips. Chill until firm enough to handle. Shape small amounts of dough into 1-inch balls. Place on ungreased baking sheet and flatten slightly with fork. Bake at 350° for 8 to 10 minutes. Cool 1 minute before removing from cookie sheet onto wire rack. Makes 6 dozen.
Mix all ingredients together. Chill thoroughly and enjoy with broccoli, carrots, radishes, cauliflower and chips.
Mix soups, mushrooms, sliced onion and black pepper. Heat together. Lay breasts in casserole, skin side up. Pour mixture over breasts and bake 1 hour in 350° oven. Serve over rice or noodles.
Line bottom of pan with strips of bacon and sliced boned chicken breast spread over top. Seal with foil. Cook 1 1/2 hours at 350°.
Melt and put aside the cream cheese and butter. Saute butter, onion, pepper, mushrooms, shrimp and celery. Add to the first mixture; mix well, then add soup, garlic powder, Tabasco, pepper, crabmeat and rice. Mix well; place in casserole and top with cheese and crumbs. Bake about 20 minutes at 350° or until bubbly.
In a 9 x 13-inch pan, spread the crushed pineapple with juice. Put the cherry pie filling on top and sprinkle with the cake mix. Top with the nuts and coconut. Cut pieces of butter onto the top of this. Do not mix; just dump or spread. Bake at 350° for 55 minutes.
Mix all together; put in ovenproof dish and bake at 350° for 10 minutes or until heated through, bubbly and slightly brown. Good with chips, pita bread triangles or vegetables.
Mix ground beef and onion; brown, then drain the grease. Then put kidney beans and let simmer for 25 minutes, then eat.
Dissolve jello in 1 cup boiling water. Add orange juice. Refrigerate for approximately 1 hour, until slightly set but still has liquidity. Stir in cottage cheese, Cool Whip and sliced orange or mandarin oranges. Refrigerate until firm.
Cook carrots until tender (about 15 minutes). Add green pepper (cut in strips). Cook 3 minutes more. Drain well. Drain juice from pineapple and add enough water to it to make 1/3 cup liquid. Combine sugar, cornstarch and salt. Stir into pineapple juice. Add vinegar and soy sauce. Cook until it boils. Add carrots, green pepper and pineapple.
Combine cream cheese and Cheddar cheese, mixing until well blended. Add remaining ingredients (except pecans) and mix well. Shape into ball and refrigerate, then roll in chopped pecans.
Prepare fudge according to package directions. Stir in pecans, raisins and marshmallows. Spray a glass dish with Pam. Place fudge in dish and refrigerate for 4 hours. Very rich. Serve small pieces!
Melt first 3 items in the microwave until creamy. Pour over Crispix cereal and mix carefully. Put in paper bag with powdered sugar and shake to coat. Dump mixture out on cookie sheet to cool.
In bowl combine beef, soy sauce, 1/2 of your garlic, 3/4 teaspoon ginger and 1/2 cup beef broth. Let stand 1 hour. In skillet heat oil, remaining garlic and ginger. Add peppers and onions, cook and stir 2 minutes until crisp-tender. Reduce heat to low and stir in chicken broth and black pepper. Simmer, covered, 5 minutes. Remove from heat. Remove vegetables from broth and place in bowl. Bring broth mixture to boil over high heat; add beef; cook 8 minutes, stirring constantly until beef is cooked through. Return vegetables to pan with beef. Cook 1 minute. Serve with a rice side dish and stir-fry vegetables.
Drain water chestnuts. Cut strips of bacon long enough to wrap around chestnuts. Spear with toothpick. Broil until bacon is crisp. Meanwhile, in a small pan, bring to a boil the catsup, sugar and mustard. When bacon and chestnuts are finished, dip in syrup mixture.
Scald one quart milk. Add one orange peel spiral, lightly rinsed rice, 1/2 cup sugar and 1/4 teaspoon salt. Cook 45 minutes; cover part of time. Remove orange peel and add 1 cup light cream and 2 egg yolks and cook 20 minutes. Add 1/2 teaspoon vanilla. Cook until pudding sets. Can be served warm or chilled. Top with fruit or raisins. Serves 4 to 5 people. Can be made several days ahead.
Pour juice into 6 or 8-quart saucepan; stir in 2 1/2 cups water. Measure sugar and set aside. Stir Sure-Jell into juice; bring to a full boil over high heat. Stir constantly. At once stir in sugar. Stir and bring to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim off foam in large metal spoon. Immediately pour in hot glasses or jars.
Cream the sugars, oil and shortening together. Add eggs. Blend in dry ingredients. Bake at 350° on an ungreased cookie sheet, 8 to 10 minutes.
In saucepan, combine sugar, water and corn syrup. Cover and boil 3 minutes without stirring. Uncover. Do not stir and continue boiling until syrup spins a 6 to 8-inch thread or reaches 242° on candy thermometer.
Bake cake in 2 (8-inch) round pans. Put 1 layer on the bottom of punch bowl. Spread 1/2 of crushed pineapple (and juice) on top of cake. Slice 2 bananas and place on top of pineapple. Next, add 1/2 of the strawberries (and juice). Spread one box of prepared vanilla pudding on top of strawberries. Repeat with second layer of cake, followed by pineapple, bananas, strawberries and pudding. Spread on entire container of Cool Whip. Sprinkle with chopped nuts. Decorate with cherries.
Beat eggs until lemon colored and thick. Beat sugar in slowly; add melted chocolate. Mix flour, salt, baking powder and baking soda in alternately with sour cream. Add vanilla last. Bake at 350° for 6 to 7 minutes, until just set. Makes 5 dozen cookies.
Mix jello with hot water. Add ice cream and stir until mixed. Let cool until half jelled, then add remaining ingredients. Chill.
Mix the Knox unflavored gelatine and water in a small bowl and let sit for 5 minutes. In a large bowl, mix cranberry sauce, sugar and lemon juice; set aside. At the end of 5 minutes, put the bowl with the gelatine mixture in hot water and stir until dissolved. Stir the dissolved gelatine mixture into cranberry sauce. Cover and put in fridge, until set, then fold in Cool Whip, and put into favorite mold.
Keep ingredients separated (amounts vary according to your preference). Begin with noodles and just pile each ingredient on top. Enjoy!
Mix dry ingredients. Add water and mayonnaise. Beat well. Bake at 350° for 25 to 30 minutes.
Heat margarine over low heat until melted. Blend in flour, onion, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat. Stir in broth and milk; heat to boiling, stirring. Boil and stir for 1 minute. Stir in chicken and vegetables; set aside. Pour into prepared pie crust. Add top pie crust. Cut slits in top. Bake in a 435° oven for 30 to 35 minutes, until crust is brown.
Gather the ingredients and add and mix one at a time. After the mixture is smooth and creamy, add 5 cups of flour gradually. When mixed well, cover and refrigerate.
Hollow out centers of tomatoes with grapefruit knife. Chop all other ingredients with pieces of hollowed out tomatoes and stuff the tomatoes. Let chill in refrigerator for 2 hours. Sprinkle with paprika. Serve on bibb lettuce.
Mix frosting and Cool Whip together. Spread on cake. You can add pineapple or coconut to alter taste.
Cook potatoes in boiling water. When done (not too soft), cool and slice. Use very large pan. Mix ingredients and add to potatoes. Bake uncovered at 350° for 1 hour.
In a 13 x 9-inch greased pan, layer the ingredients as listed, cutting the margarine into pieces over the top of all. Bake at 350° for 1 hour or until done.
Blend with mixer. Combine ingredients and fill cupcake papers half full. Put a teaspoon of filling on top. Bake at 350° for 15 to 18 minutes.
Measure ingredients into bread machine in the order recommended by the manufacturer. Select dough or manual setting. When cycle is completed, remove the dough from the machine and either shape as desired or wrap in plastic wrap and place in refrigerator for up to 24 hours. If refrigerated, let set out for about 45 minutes to an hour before using. The easiest shape to make is to just divide the dough into equal parts and roll into balls in your hand. Place on a lightly greased baking sheet. Cover shaped dough with damp cloth and let rise in a warm place for 20 minutes or until doubled in size. Bake in preheated 400°F (205°C) oven for 15 to 20 minutes. Brush tops with butter or margarine. Makes about 20 to 24 rolls.
Melt morsels and peanut butter over low heat. Add vanilla and salt. Mix and add chopped nuts. Drop by teaspoonfuls onto wax paper. Let cool until hardens.
Combine sugar, flour, salt, soda and spices; stir lightly. Cut in shortening to resemble coarse crumbs. Stir in molasses and egg.
Grind up all fruit. Add sugar to fruit mixture and stir well; set aside. Dissolve Jell-O in cup of water. Add to fruit. Add chopped nuts if desired. Pour in mold and chill.
Combine all ingredients except spaghetti and cheese in 4 quart pressure pan. Cook 12 minutes at 15 lb. pressure. Reduce pressure quickly under cold running water. Serve over cooked spaghetti. Top with parmesan cheese.
Drain vegetables (fresh, frozen or canned). Dump all in large casserole. Cover. Bake in oven at 250° for 6 to 7 hours. (Can go in crock-pot for 6 to 8 hours.
To every 10 pounds of grapes use 3 quarts water. Let stand for 3 days. Strain. Add 5 pounds granulated sugar to juice. Let stand 9 days or until fermentation ceases. (Use stone jar covered with cloth.) Bottle and cap tightly.
Combine all ingredients except chocolate chips and mix for 3 minutes. Add the	chips and mix for another minute. Pour batter into a prepared Bundt pan or a 9 x 13-inch pan. Bake at 350° for 55 to 60 minutes for Bundt pan or 40 to 45 minutes for 9 x 13-inch pan.
Heat oven at 350°. Grease muffin cups (mini muffins work well). Mix sugar, shortening and eggs. Stir in flour, baking powder, salt and nutmeg, alternately with milk. Fill muffin cups 2/3 full. Bake 15 to 20 minutes or until light brown. Mix 1/2 cup of sugar and cinnamon. Immediately roll hot muffins in melted margarine and then roll in cinnamon/sugar mixture. A great recipe kis can help with!
Mix onion soup mix and water in saucepan; simmer 5 minutes. Pour 2 tablespoons of the tomato sauce into a cup; add garlic salt, thyme, pepper, oregano and parsley. Mix well. Add herb mixture to ground round and mix until blended. Add remaining tomato sauce to onion soup mixture.
Combine all of the ingredients in a serving bowl, stirring until well mixed. Serve with sesame seed crackers, any fresh and crisp cut vegetables such as carrots, celery, cucumber slices or with raw broccoli and/or cauliflower.
Mix first 5 ingredients by hand. Mix remaining ingredients. Grease and flour a 9 x 13-inch pan or round pans. Bake in a 350° oven for 35 to 40 minutes.
Cook noodles; drain well. Cut bacon in half. Fry bacon until crisp. Remove with slotted spoon. Cut cabbage in half and cut in 1/2-inch slices. Fry cabbage in bacon fat until tender. Add salt and pepper; stir in noodles and add bacon.
Slice cooked beets and place in sterilized jars. Heat ingredients and pour over beets. Seal. Excellent.
Let sausage come to room temperature. Heat oven at 325°. With hands, combine cheese and sausage. Add biscuit mix and blend thoroughly. Roll into marble size balls and place on ungreased baking sheet. Bake for 30 minutes. Serve hot or cold. Makes about 60 balls.
Soak beans overnight in cold water. Brown meat in drippings. Remove meat and stir flour into dripping pan. Brown lightly. Add onions and cook 3 minutes. Add beans, carrots, and meat. Cover well with bouillon water. Cook slowly for 1 hour. Add herbs, celery, salt and pepper. Cook until gravy is thick and dark. Serve over rice. Serves 4.
Brown meat in heavy kettle. Drain fat. Put meat on rack. Add 3/4 cup water, cover. Simmer 1 hour. Remove meat, cut into 1/2 inch thick slices; return to kettle. Bring to boil 3/4 cup water plus remaining ingredients except flour. Pour over meat. Cover and simmer until fork-tender, about 1 1/2 hours. Add water if necessary.
Put all dry ingredients into a bowl. Cut Crisco in with pastry blender until this resembles fine crumbs.
Place chicken in microwave baking dish. Tuck in garlic. Dot with butter; sprinkle with paprika, salt and pepper. Squeeze juice from lemon over chicken pieces. Top with rosemary sprigs. Cover; microwave on Roast for 16 minutes. Turn pieces and rotate dish. Cover; continue on a Medium setting for 12 minutes, or until tender and done. Let stand. Serves 4 to 6.
Night before, partially defrost frozen bread dough and cut into 8 slices. Lay each slice flat in bottom of a greased Bundt pan. Cover with butterscotch pudding, brown sugar, pecans, cinnamon and margarine. Cover pan and let sit out overnight. Do not refrigerate.
Break bread into pieces and place in buttered 6 x 10 x 2-inch baking dish. Combine tomatoes, seasoning, sugar and cornstarch. Cook over medium heat until slightly thickened. Pour over bread; sprinkle with onion. Decorate with cheese strips. Bake at 350° for 30 minutes. Use fresh tomatoes in season.
Beat soup, milk and eggs. Add all other ingredients. Let set for 6 hours or overnight. Bake at 350° for 1 1/2 hours in a 13 x 9-inch casserole dish. Great dish for overnight guests!
Line pie pan. Mix sugar, tapioca, cinnamon rhubarb and strawberries. Pour into pastry lined pan. Dot with margarine. Cover with top crust. Sprinkle with sugar. Bake in a 400° oven for about 40 minutes. Crust will be nicely browned and juice begins to bubble through slits.
Cream oleo and add sugar. Beat well. Add egg, syrup and anise oil. Sift flour, soda and spices together and add to mixture. Roll into thin rolls and cut with a sharp knife into 1/4-inch pieces. Bake at 350° until slightly brown, approximately 6 minutes.
Cook chicken in 1 1/2 cups water (without salt). Cut in rather large pieces and mix with chicken and mushroom soups. Add enough water to chicken broth to make 2 cups. Then add to chicken and soup mixture.
Combine vanilla wafer crumbs, powdered sugar and pecans; mix well. Stir in orange juice concentrate and butter. Shape into individual bite-size balls; roll in coconut. Refrigerate.
Fry hamburger with onion; drain grease. Add cabbage. Add mixed vegetables, tomato paste and whole tomatoes (pour juice and all in). Then add 2 cups water. Let boil until done. You may have to add more water while cooking. Cook for about 1 1/2 hours.
Grease a 9 x 13-inch baking dish. Diagonally cut bread into 1 inch slices and place in baking dish. Set aside. In a medium bowl, lightly beat eggs, sugar and vanilla. Stir in milk until well blended. Pour mixture over bread in baking dish, turning slices to coat well. Cover and refrigerate overnight.
Cream butter, cream cheese, sugar, egg and vanilla in a large bowl. Combine 1 1/2 cups of flour, baking soda, salt and baking powder; blend into the creamed mixture. Divide dough in half. Add cocoa to half of the mixture and 3/4 cup of flour to the other half. Roll each half into a square. Place the chocolate square on top of the vanilla square and roll up. Wrap in wax paper and chill.
Dissolve sugar and jellos in boiling water. Remove from heat and stir in remaining ingredients. Pour into mold and refrigerate.
Combine all ingredients in crock-pot. Cook until jelly melts and smokies are warm.
Beat eggs. Gradually add sugar. Add applesauce and shortening; mix. Sift together the flour, soda, baking powder, spices and salt; mix well into applesauce mixture. Let set to rest while heating oil. Drop from teaspoon into hot oil to cook. The cooked doughnut hole should be about the size of an English walnut or smaller. In paper bag, mix 1 cup sugar with 1 teaspoon cinnamon. Drop hot holes into bag; shake to coat. Or, roll holes in powdered sugar.
Beat eggs briskly. Add sugar and flour, which has been sifted with the baking powder. Add dates and nuts. Bake in 350° oven until done (pierce center with a toothpick). Sprinkle with powdered sugar and serve with cream or ice cream.
Mix all ingredients together in a deep dish baking pan. Bake at 350° for 45 to 55 minutes, stirring occasionally.
To make syrup, boil 1 1/4 cups sugar and 1 cup water and let cool.
Grease a 9 x 13-inch casserole dish with Crisco. Line the bottom and sides with flour tortillas. Brown 2 pounds hamburger with chopped onion. Drain the fat. Add taco mix and tomato sauce. Simmer 5 minutes. Add refried beans.
Crush cookies; combine with butter. Press into buttered 8-inch pie plate. Bake in oven at 350° for 8 to 10 minutes. Cool. Spoon ice cream into pie shell. Cover surface of ice cream with Bonbon's brand ice cream. Freeze before serving. Cover pie with whipped cream.
Brown sausage and drain well. Mix well and let set overnight in refrigerator. Bake at 350° for 1 hour. Do not cover while baking. Serves 12.
Cream together the first 3 ingredients. Add the rest to creamed mixture. Bake in a 10 x 10-inch pan at 350° for 20 to 30 minutes, stirring occasionally (stirring is not a must). Add raisins if desired. Can be mixed the night before.
Line 15 x 10 x 1-inch jelly roll pan with aluminum foil. Then line pan with crackers. Bring margarine and sugar to rolling boil for 2 minutes. Stir and scrape down sides. Remove from heat and add nuts. Spoon over crackers. Bake in 325° oven for 18 minutes.
In a measuring cup (2 cups) put oil, dressing mix and seasonings together. Blend. Pour on top of crackers and keep blending until oil disappears, off and on.
Cut thin slices of Genoa (dry) salami in quarters. Fold double and skewer on toothpicks with a cherry-tomato half, small tomato wedge or small cube of low-calorie cheese (part skim milk Mozzarella or Neufchatel.) One nibble with tomato, about 41 calories; with cheese, about 54 calories.
Mix by hand all ingredients. Don't overbeat. Don't use mixer. Bake in Bundt or tube pan. Bake at 350° for 1 hour. Turn out and cool.
Saute first eight ingredients. Drain clams, reserving 1/2 cup liquid. Simmer 1/2 cup liquid and clams for 5 minutes. Combine clams and liquid with the sauteed mixture. Add bread crumbs and blend well.
Dissolve together. Pour this mixture over a piece of coal in a saucer. With a medicine dropper, drop a few drops of food coloring over the mixture. Put the garden in a place where it won't be disturbed. In a few hours tiny crystals will begin to form. They will grow for a few days.
Brown chops on both sides in skillet. Drain oranges, reserving 1/2 cup juice. Combine juice with remaining ingredients. Add to chops and top with oranges. Cover and simmer for 45 minutes or until tender. Yields 6 servings.
In saucepan, combine the dates, raisins and nuts; boil 5 minutes. Stir in margarine and salt. Set aside to cool. Add remaining ingredients to fruit. Stir until dry ingredients are moistened. Spoon into mini muffin tins. Bake at 350° for 15 minutes or bake in a greased 11 x 7 x 2-inch pan until tests done.
Preheat oven to 475° (very hot) about 9 p.m. the night before you are planning your meal. Place turkey in a covered roaster pan with the onion, apple, celery and 1 quart warm water. Bake 1 hour. Turn off oven but do not open oven door. Leave all night. Your turkey will be golden brown with broth for dressing and gravy. Tenderest turkey ever.
In a bowl, thoroughly blend eggs, half and half, 1 tablespoon brown sugar and vanilla. Pour half of egg mixture into 13 x 9-inch baking dish. Place bread slices in mixture, trimming to fit, if necessary. Pour remaining egg mixture over bread. Cover and refrigerate several hours or overnight.
Mix cornflake crumbs, lemon pepper seasoning, dill weed and garlic powder in shallow dish or on sheet of waxed paper. Set aside. Blend buttermilk and egg in medium bowl. Dip fish in buttermilk mixture, then in cornflake mixture to coat. Heat 1/8 inch Crisco oil in large skillet. Add fish, fry 5 to 8 minutes or until flakes easily with fork. Drain on paper towels. Yields 4 servings.
In blender, mix milk, eggs, oil and sour cream. Blend well. While blending, slowly add dry ingredients.
Brown beef; drain well. Mix meat with chili and corn. Pour into 9 x 13-inch pan or cast-iron skillet. Make cornbread as directed on package, but add more liquid to make thinner. Pour on top of meat mixture. Bake at 400° until topping is done.
Heat sugar, butter, syrup and milk to a boil; boil to soft ball stage. Remove from heat; add vanilla and peanut butter. Beat until thick. Pour into buttered pan and cool.