HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil dandelion flowers and water for 20 minutes, then strain. Add sugar, orange and lemon slices and boil for another 20 minutes. Let cool. When almost cold, add yeast cake. Let ferment for a week; strain again. Pour into bottles; leave open for 8 weeks.
Cook onion in small amount hot fat until tender, but not brown. Combine egg and milk. Add to biscuit mix. Stir only until mix is just moistened. Add onion, half the cheese and parsley. Spread dough in greased 8 x 1 1/2-inch round cake pan. Sprinkle with remaining cheese. Drizzle melted butter over. Bake at 400° for 20 minutes or until toothpick comes out clean. Makes 6 to 8 servings. Perfect salad go-with.
Drain juice from beets into a saucepan. Add the salt, pepper, sugar and vinegar. Heat juice just to boiling point. Put beets into a dish deep enough to keep submerged. Pour hot liquid over beets. Turn occasionally to let juice permeate all. Let beets stand until reach room temperature, then put in refrigerator to chill. Save the juice after beets are gone, in lidded jar in refrigerator to use again. Serves 4.
Boil pineapple; add jello. Stir until well mixed. Add other ingredients, folding in Cool Whip last. Chill and serve.
In large bowl stir together first 5 ingredients until smooth. Add remaining ingredients and toss to coat.
Mix first 9 ingredients well and place in 2 small or 1 large casserole dish. Put slivered almonds evenly over vegetable mixture. Crush crackers; add melted oleo and mix well. Top the casserole with the cracker mixture. Bake, covered, at 350° for 1 hour.
Grease casserole dish with margarine. Place layer of cracker crumbs in bottom of dish. Layer with asparagus. Mix cheese with soup and liquid from asparagus. Place on top of asparagus and top with remaining or additional Ritz cracker crumbs and cheese. Bake at 350° for 20 minutes.
Line casserole dish with flour tortillas. Top with layer of chicken, then layer of chopped onion and bell pepper. Add layer of cheeses. Mix soup with Ro-Tel tomatoes and pour over casserole. Bake for 35 minutes at 350°.
Mix orange juice, rind and brown sugar. Mix margarine with mustard and rub over chicken. Place chicken, skin side down, in a greased baking pan and pour the juice mixture over all.	Bake at	425° for 45 minutes until tender. Baste frequently. For the last 15 minutes turn chicken to brown and glaze.
Combine first 4 ingredients into glass baking dish. Microwave on High for 2 or 3 minutes or until butter is melted. Stir until smooth. Stir in remaining ingredients. Spoon into buttered 8-inch pan. Cut into squares when cool.
Combine first 10 ingredients and form balls. Put balls into 10 x 15-inch pan. Prepare sauce, using chili sauce, jelly, lemon juice and 1/4 cup water. Pour sauce over balls and bake 1 hour at 325°. Serve in a chafing dish.
Put sherbet or ice cream into a 2-gallon punch bowl. Add juices and soda; stir lightly. Makes 40 or more glasses.
Preheat the broiler. Line a baking sheet with aluminum foil. Lay 6 of the pepper halves, cut side down, on the foil and broil 2 inches from the heat until well charred, 5 to 10 minutes. Transfer the peppers to a plastic bag and seal the bag. Allow the peppers to steam in the bag for 10 minutes. Then remove them from the bag and slip off and discard the skins. Coarsely chop the peppers and set aside.
Mix all ingredients except cooking spray. Pour mixture into a Bundt pan sprayed with cooking vegetable spray. Bake in a 325° oven for 1 hour. Cool on rack.
Mix beef, chopped onion and egg. Shape into big patties. Brown in oil. Add tomato sauce, Worcestershire sauce and ginger. Cook 1/2 hour, covered. Slice green pepper over and cook 1/2 hour longer.
Twist out stems from mushrooms; wash stems and mushroom caps. Mince stems. Melt butter in a skillet to foaming; add bay leaf. Saute until a golden brown. Add mushroom caps and saute, covered, until they draw their water. Place caps in a shallow baking dish or pie plate and keep at room temperature. Discard bay leaf. Add stems and garlic to skillet; cover and simmer 10 minutes. Remove from heat. Add parsley, ham, egg, pinch of oregano, sherry and enough cream or broth to make a smooth stuffing. Add salt and Tabasco to taste; mix well. Stuff the mushroom caps. Sprinkle caps with Parmesan cheese. Broil about 5 inches from flame until hot and golden brown (8 to 14 minutes). Serve immediately.
Prepare rice as on package. In small bowl, mix flour, chili powder, salt and pepper. Put rice on bottom of greased bowl with margarine. Put raw hamburger and diced onion on top of prepared rice. Put a spoon of the flour mixture on top of hamburger. Add can of stewed tomatoes, another spoon of flour mixture and finally add can of corn. Bake in oven at 350° for 45 to 55 minutes.
Dissolve Jell-O in usual way. Let Jell-O cool and just begin to partially thicken. Then stir in cabbage and pineapple with juice and chill until firm.
Make dressing by mixing together all ingredients except peas and peanuts. In separate bowl break apart frozen peas and mix with peanuts. Pour dressing over peas and nuts. Mix gently until all are covered. Cover and chill.
Drain clams into measuring cup. Add boiling water to equal three cups. In large pan, place potatoes, sauce mix and liquid. Heat to boiling. Cover and simmer 25 minutes. Stir in clams, milk and margarine and heat through.
Mix together. Spread on split English muffins. Cut into quarters; freeze. Cook under broiler until bubbly and crisp, about 5 to 10 minutes.
Brown ground beef and onion together; drain. Add oregano, basil, tomato juice and tomato paste; simmer. Fix egg noodles according to package directions; drain. Mix noodles, cottage cheese and sauce together and pour into a 13 x 9-inch baking dish. Layer Mozzarella and Cheddar cheese on top. Bake 45 minutes to 1 hour.
Place thawed potatoes in lightly greased 9 x 13-inch Pyrex dish. Combine next 7 ingredients and pour over potatoes. Top with crushed cornflakes and drizzle with butter. Bake at 350° for 45 minutes. Can be frozen. Don't let flavor combination scare you, it's delicious!
Mix all together well. Put in unbaked pie crust. Bake at 325° until firm. Add meringue and bake at 425° until brown.
Combine the box of Lipton onion soup and hamburger. Roll into about 3 inch meatballs. Place in baking pan and bake in 350° oven until brown (about 20 minutes). Take out of oven and mix the two cans of soup with 2 cans of water, then pour the mixture over the meat. Return to oven for 45 minutes.
Melt butter and cocoa. Add remaining ingredients. Pour into greased 9 x 13-inch pan. Bake at 350° to 375° for 20 minutes.
Saute onion in oleo until clear. Add broccoli, soup, Cheez Whiz and chicken. Mix well. Stir in rice. Simmer 5 minutes. Bake in casserole dish 25 to 30 minutes at 350°.
Saute chopped vegetables in butter until soft. Blend in flour. Add other ingredients with shrimp and cook 20 minutes.
Shape meat into patties. Fry until cooked. Season as desired. Drain fat as necessary.
Spread bottom half of roll with horseradish sauce. Fill other half with cheese, tomato and meat. Yields 2 dozen. Serve chilled.
In medium bowl stir eggs, sugar, corn syrup, margarine and vanilla until well blended. Stir in pecans. Pour into pie shell. Bake in 350° oven 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool on rack.
Mix all ingredients except nuts and chocolate chips. Blend on low speed of mixer. Spread in 13 x 9-inch pan that has been greased and floured. Bake 30 to 35 minutes at 350°. Sprinkle chocolate chips and nuts on top before baking.
Combine cracked wheat and warm water; let stand 1 hour. Drain well. Stir in cabbage and peas. Mix together olive oil, lemon juice and dill. Stir into cracked wheat. Season with salt and pepper.
Combine cream cheese and salad dressing, mixing until well blended. Add remaining ingredients; mix well. Chill. Place drinking glass in center of serving platter. Drop rounded tablespoonfuls of mixture around glass to form ring, just touching outer edge of glass. Smooth with spatula. Remove glass. Garnish with chopped parsley and pimento just before serving, if desired. Serve with wafers.
Place chicken on crescent roll, roll up and place in a baking dish. Mix soup and broth and pour over rolls. Sprinkle with garlic salt. Bake at 350 degree until rolls are brown, approx. 30 minutes.
Mix Kool-Aid with water; add pineapple juice and fruit cocktail; mix thoroughly.
Heat oven to 400°. Mix butter, sugar and vanilla. Stir flour, salt and nuts together. With hands, work in flour mixture until dough holds together. Place on ungreased baking sheet. Bake 10 to 12 minutes or until set, but not brown. While warm, roll in confectioners sugar. Cool. Roll in sugar again. Makes about 4 dozen 1-inch cookies.
Heat ketchup and sugar in small pot over medium heat, stirring until caramelized.
Sprinkle meat with garlic salt and red and black pepper. Combine olive oil, vinegar, Burgundy and garlic; stir well. Pour over meat. Cover with foil and refrigerate overnight. Bake at 425°; do not drain marinade. (Bake at 140° for rare or 160° for medium.) Yield: 20 to 24 servings.
Preheat oven to 375°. In a mixing bowl, beat the shortening and margarine or butter with an electric mixer on medium or high speed for 30 seconds. Add about one-half of the flour, the brown sugar, granulated sugar, eggs, vanilla and baking soda. Beat mixture until thoroughly combined. Beat in the remaining flour. Stir in chocolate pieces and, if desired, nuts.
Peel and cut potatoes as if for French fries. Combine onions, potatoes and salt and pepper to taste. Cook in skillet with 2 tablespoons shortening or bacon drippings, which have been heated. Cover skillet while cooking. After potatoes start cooking, add 1/2 cup of water and let steam until done. Serves 4 to 5 people.
Drain juice from cherries and pineapple. Heat juices and dissolve Jell-Os into it. Mix pineapple, cream cheese, nuts and cherries. Add to Jell-O mixture (blend well). Add 7-Up and pour into mold. Let set for a few hours.
Cream shortening and sugar; add beaten egg yolk, vanilla, orange and lemon rind and lemon juice and mix well. Add flour. Chill. Roll into small balls 1/2-inch in diameter. Roll in slightly beaten egg whites, then in chopped nuts. Place on cookie sheet and press on a small piece of candied cherry. Bake at 350° for about 20 minutes.
Put all ingredients, except vanilla, in upper double boiler. Mix well by beating with beater. Cook 7 minutes over boiling water. Icing is done when it stands in peaks. Remove from stove. Add vanilla. Beat until thick enough to spread.
Fry the first 3 ingredients together. Add the tomato sauce. Boil the potatoes. Add the chili powder and the potatoes to the meat mixture. Simmer.
Cut beef tenderloin across grain in 1/4-inch thick strips. In skillet, heat cooking oil. Quickly brown the meat in oil for 2 to 4 minutes. Remove meat from skillet. Add sliced mushrooms and cook 2 to 3 minutes. Remove mushrooms. Add sherry and beef broth to skillet and bring to a boil. Cook, uncovered, until liquid is reduced to 1/3 cup. Stir in dairy sour cream.
Mix milk, pepper, salt, bread and hamburger together and form into balls. Place in large baking dish.
Mix first 6 (dry) ingredients in a bowl. In another bowl mix last 6 ingredients. Mix all together. Grease pans (3 small loaves). Bake at 350°for 45 to 55 minutes.
Put all ingredients in a mixing bowl and mix thoroughly. Grease the muffin pan well. Fill each muffin ring and bake at 425° until done.
Mix egg whites, cream of tartar and vanilla. When egg whites begin to froth, begin adding sugar. Add 2 tablespoons sugar per egg white. Beat until soft peaks form. Put on pie and brown in oven on broil.
Spray 9 x 13-inch baking pan with Pam. Put sliced potatoes in pan. Place pork chops on potatoes. Cover with can of cream of mushroom soup. Salt and pepper to taste. Bake at 350° for 30 to 45 minutes.
Place sugar, corn syrup, water, salt and peanuts in a 2-quart microwave-safe bowl or casserole dish. Cook on High 5 minutes, then stir. Cook on High an additional 13 to 15 minutes or until syrup reaches hard crack stage (300° on candy thermometer). Stir in margarine or butter, baking soda and vanilla, just until light and bubbly. Pour onto buttered cookie sheet; spread. Cool and break into pieces.
Mix milk, egg, butter and corn. Stir in dry ingredients, mix well. Drop by spoonful into hot oil, (350°) fry until golden brown.
Brown onion and meat. Add corn and seasonings. Blend tomatoes with enchilada sauce. Pour over meat mixture and 1/2 of sauce. Simmer. Add 1/2 cheese. Alternate tortilla and meat mixture. Spread cheese over top. Bake at 350° for 15 to 20 minutes.
Mix well. Then melt one block of white Candi Quick. Pour over cereal. Spread out on tinfoil. When cool, break into pieces.
Blend all ingredients. Bake at 350° for 1 hour or until firm.
Place the cheeses into a large mixing bowl and allow it to become to room temperature. Mix well, adding nuts, garlic powder and salt. Put all of the mixture onto a large piece of wax paper and shape into a log. Roll in chili powder and then wrap the log in foil. Refrigerate until firm. Serve with your choice of breads or crackers and garnish with parsley.
In skillet, brown beef, stirring to separate meat. Spoon off fat. Add soup, water, Worcestershire sauce and pepper. Heat thoroughly, stirring often. Serve on buns.
In 2-quart casserole, place chocolate and butter; cover. Microwave at Medium or Low 5 to 7 minutes until chocolate and butter can be stirred smooth. Add marshmallows and nuts, blending well. Spread evenly in greased 8-inch square dish or pan. Refrigerate until firm. Cut in squares. Makes about 25 squares.
Cook vegetables by package directions and drain. Add soup, mayonnaise, celery, onion, chestnuts, cheese and 1/2 of the cracker crumbs. Save 1/2 the cracker crumbs to spread on top. Pour into buttered casserole and bake at 325° for 30 to 35 minutes. Serve hot.
In large mixing bowl, using electric mixer, medium speed, combine ingredients as listed, adding the mayonnaise until you have firm, moist, smooth dough. Remove beaters. Work in nuts and candy bar crumbs by hand. Shape into 120 small balls of equal size, using about a teaspoon of dough for each ball. Place 1 1/2-inches apart on ungreased cookie sheet. Bake at 350° for 18 minutes or until firm to touch and golden brown. Makes 120 cookies at 45 calories each.
Mix first 4 ingredients well, and then add the rest. Shape into long rolls about 2 1/2 inches around. Chill several hours or overnight. Cut into slices with sharp knife. Place on an ungreased pan and bake 8 to 10 minutes at 400°.
Cut beef into thin slices. Season with salt and pepper. Melt butter or margarine in large skillet. Brown meat, mushrooms and onions. Mix flour and evaporated milk. Add to meat. Cook and stir until thickened. Add Sauterne. Serve over buttered noodles. Serves 4 to 6.
Combine Catalina dressing, apricot preserves and dry onion soup mix. Put in a 9 x 13-inch pan. Add chicken and bake at 350° for approximately 1 1/2 hours.
Cream the shortening and sugar. Add eggs, one at a time, beating well. Add flour alternately with buttermilk, beginning and ending with flour. Add soda and extract. Bake in a greased and floured tube pan at 350° for 1 hour.
Boil chicken; remove meat from bones and chop. Add all other ingredients to chicken and stir well. Put in a casserole dish and bake at 400° for 30 minutes.
Saute onion, celery and green pepper. Cook noodles. Heat soup and milk. Add cheese. Stir until cheese melts and add to rest of casserole. Bake at 425° for about 20 minutes. Serves 6 to 8.
Mix first 4 ingredients together. Put head of cabbage in a large kettle of boiling water until leaves are softened. Put balls of mixture in cabbage leaves and secure with toothpicks.
Note: Leftover pasta can be added, if available, however much you have and whatever shape you have.
Place all vegetables in boiling water. Cook until tender. Mash a few vegetables for thickness, then add milk gradually. Salt and pepper to taste. Add butter if desired. Serves 2.
Butter pie dish. Spread the bread with butter, remove the crust and cut into triangles. Fill the dish with alternate layers of bread and currants.
Break angel food cake into small pieces in square dish with lid. Add Cool Whip and mix with cake. Mix cream cheese and powdered sugar together and add to cake mixture. Add cherry pie filling on top. Chill.
Cut cabbage in half and slice into small pieces (shredded). Place oil in skillet. Add all ingredients into pan and fry on medium heat until well done.
Mix all ingredients together. May add more buttermilk if too thick. Bake in greased pan until brown.
Sift first 9 ingredients together. Add raisins and nuts and toss to coat. Cream shortening and sugar together. Add an egg one at a time and mix well. Add flour mixture alternately with applesauce. Bake in preheated 350° oven about 50 minutes or until done.
Combine all dry ingredients in bowl. Make well in center. Combine eggs, buttermilk and margarine; mix well. Add to dry ingredients, stirring until moistened. Spoon into greased or papered muffin tins 2/3 full. Bake 18 to 20 minutes at 400°. Makes 1 1/2 to 2 dozen.
Brown hamburger, onion and garlic in large skillet; drain off grease. Add chilies, tomato paste and cream of mushroom soup; mix well. Layer bottom of 9 x 12-inch cake pan with half the tortilla chips. Cover chips with hamburger mixture. Add another layer of tortilla chips. Cover chips with grated cheese. Bake at 350° for 30 minutes.
Beat eggs lightly. Gradually add remaining ingredients (stir between each item). Fill each unbaked crust with half of mix. Bake 10 minutes at 400°, then reduce heat to 375° and bake 50 minutes or until crust is brown.
Layer beans, avocados, sour cream, tomatoes, green onions, black olives and Cheddar cheese in a 9 x 13-inch dish in order listed. Chill overnight. Serve with your favorite chips or crackers.
Preheat oven to 350°. Place all ingredients in bowl. Mix thoroughly by hand about 50 strokes. Pour into greased and floured 9 x 13-inch pan. Bake 45 minutes. (This is a very moist cake.)
Mix together. To use, fill cup 1/2 full of mix and fill with hot water.
Combine flour, baking powder and 1/4 teaspoon of salt. Combine shortening and 1/2 cup of sugar; cream until light and fluffy. Beat egg yolks until thick; add to creamed mixture. Stir in milk and 1 teaspoon of vanilla. Add dry ingredients and beat until smooth. Spread in two 8-inch cake pans.
Fry bacon; drain and save 2 tablespoons drippings. Crumble bacon and set aside. Cook 1/2 cup chopped onions in drippings. Stir in one can cream of potato soup, one can of clams (undrained) and 1/2 cup milk. Simmer, uncovered, for 5 minutes. Stir occasionally.
Cook ground beef patty and place on hamburger bun on a dinner plate. Pour hot chili over patty and bun. Spread lettuce over entire plate. Sprinkle tomato, onion and cheese on top of lettuce. Salt to taste. Place your choice of chips around edge of plate. Makes one serving.
Add peanut butter to hot, melted shortening. Mix well. Add cornmeal, a little at a time. Try to get it not too sticky nor too crumbly. Shape and hang in onion sack for feeder.
Immerse cabbage leaves in boiling water for about 3 minutes; set aside to drain. Saute chopped cabbage and minced onion in butter until tender. Add rice, cheese, salt and pepper. Divide mixture among cabbage leaves. Fold in sides and roll to enclose filling; fasten with toothpicks. Place rolls in a single layer in a shallow saucepan. Add tomato juice; simmer for 20 minutes.
Combine butter, milk, sugar and salt in a saucepan over medium heat. Bring to a boil. Cook 4 to 5 minutes, stirring constantly. Remove from heat, stir in marshmallows, chocolate, vanilla and nuts. Stir vigorously for 1 minute or until marshmallows melt and blend. Pour into 8-inch square buttered dish. Cool. Cut into squares.
Combine sugar and corn syrup in saucepan. Bring to a boil over medium heat. Remove from heat. Stir in peanut butter. Pour over crushed cereal in a 9 x 13-inch dish. Melt chocolate and butterscotch chips over low heat in small saucepan, stirring constantly. Spread over peanut butter mixture. Chill in refrigerator for 30 minutes or until firm. Cut into squares. Yield: 40 servings.
Combine vinegar, sugar and turmeric; bring to boil. Pour over grated cabbage and other ingredients. It's better if made day before serving. Keep refrigerated.
Heat oil; cook meat brown with onions. Stir in Prego sauce, parsley flakes and oregano and cook approximately 15 minutes. Combine cream cheese, cottage cheese and sour cream. Blend well. Layer spaghetti, sauce and cheese mixture in 13 x 9-inch pan. Cover with bread crumbs and Parmesan cheese. Bake 30 to 40 minutes at 350°.
Toast bread and layer in a large, buttered casserole dish. Brown sausage and drain. Add onion, green pepper and green onions and saute. Layer sausage mixture on bread. Beat eggs, milk and pepper, then pour over first 2 layers. Add layer of sour cream and top with grated cheese. Bake at 350° for 40 minutes.
Combine all ingredients and pour into unbaked pie shell. Bake 45 minutes at 350°.
Brown hamburger and onions together. Then add remaining ingredients and cook 1 hour on medium heat.
Cook brown sugar, Karo syrup and butter on High power for 3 minutes. Stir and cook	for 3 more minutes or until boiling. Add salt and soda and stir. Put popcorn and mixture into a big brown paper sack and cook in microwave for 1 1/2 minutes. Take out and shake bag good; cook for 1 1/2 minutes long and reshake bag. Pour	out into a bowl. Make sure you shake the bag until mixture has coated all popcorn.
Melt butter and mix in flour and pecans. Spread evenly in bottom of 11 1/2 x 7 1/2 x 1 3/4-inch baking dish. Bake for 20 minutes at 350°. Cool. Whip together cream cheese, powdered sugar and 2 cups Cool Whip. Spread on cooled crust. Mix pudding and milk; spread over cheese mixture. Cover with 1/2-inch of Cool Whip. Grate almond Hershey bar and sprinkle on top. Refrigerate or freeze until firm.
Roll biscuits until thin. Cut in half. Use 1/4 apple. Roll in biscuit half. Place in baking dish, cut side down, close but not touching. Using a saucepan, mix sugar, margarine, water, lemon juice and pie spices. Boil for 3 minutes. Pour over apples and biscuits. Bake at 350° for 20 minutes or until golden brown.
Mix all ingredients together to bake in a tube pan lined with paper greased on both sides. Pack tight into pan. Bake at 250° for 1 hour. Cool and wrap in foil and refrigerate for 2 or 3 days before slicing. This cake will even freeze well. Cake is very pretty to use red and green candied fruit.
Melt chocolate in double boiler. Blend in paraffin. Mix confectioners sugar, milk and vanilla in bowl. Shape by spoonfuls into balls around cherries. Dip into chocolate to coat. Place into airtight container. Yields 5 dozen.
Saute sausage until done/drain well. Mix cream cheese, sour cream and just enough taco sauce to change the color and make it your first layer. Sprinkle the sausage over the cream cheese for your 2nd layer. Shred lettuce and cheese. Put your shredded lettuce over the sausage. Sprinkle the chop onions, and sliced olives and chopped tomatoes over the shredded lettuce. Sprinkle the shredded cheese (cheddar or your choice) over the onions all placed on a 9x13. Pour the remaining taco sauce over the top and refrigerate until 1 hour before serving. Preheat oven to 300, bake until cheese is melted and warm. Serve with tacos.
Mix, bake 20 minutes at 350°. Pour in small crock-pot. Serve with crackers. Very good with rye crackers.
Syrup: Bring 1 cup sugar, 2 sticks margarine and 1 teaspoon cinnamon to a boil. Mix 1 cup sugar and 2 teaspoons cinnamon in shaker bag. Cut biscuits into quarters in the bag. Place in ungreased tube pan 2 cans biscuits and 1/2 syrup, then 2 cans biscuits and 1/2 syrup. Bake at 350° for 40 to 45 minutes on lowest rack. Cool 5 minutes, then turn over.
Melt chocolate in a double boiler. When melted add sugar, milk and cornstarch which have already been blended with water. Remove from double boiler and place on direct heat, medium-high. Cook until thick. Remove from heat and add butter and vanilla. Stir. Enjoy!