HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large pot, dissolve sugar in coffee. Bring to boil. Stir frequently while keeping at a rolling boil. Boil until slightly thickened and liquid is down to approximately 4 to 5 cups (I usually give up after about 1/2 hour, but I use less sugar so it doesn't thicken as well). Cool to room temperature. Add vodka and vanilla. Mix. Pour into dark bottles and ferment for 3 months. Enjoy over ice or mixed with milk. I must admit I've never actually made it to three months myself, but it sure tastes good as moonshine!
In a bowl, mix broccoli, turkey, onion, cheese, salt and pepper. Put into a baking dish, sprayed with Pam. In a small bowl, beat eggs and milk. Pour over the dry ingredients so they are just covered. Place dish, uncovered, in a 350° oven for 30 minutes or until eggs are set and the top is golden. Serve hot with sourdough toast.
Butter bottom of 9 x 13-inch pan. Line pan with graham crackers. Mix pudding according to directions. Blend in whipped topping. Pour half of mixture over graham crackers, then place second layer of crackers over pudding. Pour on remainder of pudding and top with more graham crackers. Frost with chocolate icing. Keep refrigerated.
Combine cream cheese, marble cheese, onions, paprika, parsley and caraway seasoning. Spread thin layer onto 1 slice of ham. Roll tightly. Repeat until all ham slices are rolled. Refrigerate, seam side down, at least 1 hour. Slice rolls angularly about 1/2-inch thick. Serve with crackers of your choice.
Saute onion and garlic in the olive oil until onion softens. Add tomatoes and simmer for 90 minutes. Add bouillon cubes and bacon and simmer 15 minutes. Serve alone on pasta, or with Parmesan cheese in baked ziti.
Brown meat with onion. Drain. Salt and pepper to taste. Stir in remaining ingredients. Bring to a boil. Cover and simmer 15 minutes or until noodles are tender.
Cream shortening and sugar. Beat and add eggs. Sift dry ingredients and add alternately with cherry juice to batter. Add cherries, nuts and vanilla. Pour into 9 x 5-inch greased loaf pan. Bake at 350° for 50 to 60 minutes.
Cream butter, sugar, vanilla and water. Add flour and pecans. Chill 2 hours or overnight. Roll out in hands to form rectangular pieces. Bake at 350° about 15 minutes. Cool slightly and shake in powdered sugar while still warm.
Brown pork and sausage in skillet. Add onion and garlic and cook until tender. Pour off fat; add remaining ingredients to skillet and mix well. Pour into a 2-quart casserole and bake at 375° for 1 hour. Remove bay leaf and serve.
Preheat oven to 375°. Combine flour, brown sugar, pumpkin pie spice, soda and salt. In separate large bowl, combine remaining ingredients, except granulated sugar. Mix well. Add carrot mixture to flour mixture. Line muffin tins with paper baking cups. Spoon mixture into muffin cups. Sprinkle tops with granulated sugar. Bake 18 to 20 minutes until toothpick comes out clean. Makes 24 medium sized muffins.
Preheat oven to 350°. Drain pineapple. Reserve 2 tablespoons juice and pineapple for garnish. Combine biscuit mix, milk, eggs, butter, mustard, onion powder and nutmeg in blender or large mixing bowl until smooth. Stir in ham, shredded cheese, onions and pineapple. Pour into a greased 9-inch pie plate. Bake for 35 to 40 minutes or until set. Garnish. Makes 6 servings.
Mix cream cheese, butter, and cheese; shape into ball. Roll in onions and bacon bits. Pour preserves over the top. Serve with crackers.
Dough is very soft. Put a lot of flour on cookie sheet. Knead until it holds together. Put in oval shape and prick with fork. Bake 1/2 hour at 375° to 400° or until brown on bottom.
Blend all ingredients until smooth. Spread on bottom of 2 round pizza pans or 1 large serving platter. Sprinkle with finely chopped onion, lettuce, green peppers, tomatoes and black olives. Top with shredded Cheddar cheese. Serve with Doritos chips.
Crumble hamburger up in pan with chopped onion and green pepper. Cook until hamburger, onion and green pepper are done (drain if hamburger is real greasy). Stir in tomato soup and kidney beans. Make a paste with flour, salt and chili powder; pour in pan with other ingredients. Cook on low heat for 45 minutes; stir so it will not stick.
Dress and wash the rabbits. Cut into serving pieces. In a large stock pot, cover the rabbits with boiling water. Add the onion, bacon, salt and pepper. Cover tightly and simmer until tender. Remove the rabbits from the broth and place in a baking dish. Thicken the broth with flour, using 2 tablespoons for each cup of liquid. Pour the thickened broth over the rabbits. Prepare the biscuit dough and pat into a 1/4-inch thick sheet. Place the dough over the baking dish, cutting slits to allow the steam to escape. Bake in a 450° oven for 30 minutes.
Preheat oven to 450°. Mix the flour, baking powder, sugar and salt together in a large bowl. Cut the butter into small pieces and cut it into the flour, using 2 knives, a pastry blender or your fingertips until the mixture resembles coarse crumbs. Add the half and half and stir gently until the mixture forms a mass. Gather it into a ball. Transfer the dough to a lightly floured surface. Knead it for about 30 seconds, then pat it out to form a 3/4-inch thick rectangle.
Mix all ingredients, except Fritos and Catalina dressing, in advance. Just before serving, add Fritos and Catalina dressing. Sprinkle with Bac*Os (adds flavor to salad).
Melt oleo. Beat eggs. Add sugar, then add cooled, melted oleo. Gradually add flour until very stiff dough. Pinch dough the size of English walnuts and place on greased cookie sheet. Take a bowl of sugar and dip a round potato masher in it, then mash dough balls nearly flat. Bake at 375° until slightly browned. Makes 6 to 9 dozen.
Cook beans in water with salt, bacon drippings and meat for 1 1/2 to 2 hours in heavy pot (or crock-pot on low heat for 8 to 10 hours). Add onion, garlic and bay leaf (for crock-pot, add at the beginning). If beans become dry, add small amount of hot water. Serve on mounds of rice; also good with tossed salad and French bread. Serves 4.
Mix first 5 ingredients together. Make into patties. Brown patties on both sides and put in a casserole. Cover with one can of onion soup and one can of water. Cover and bake at 350° for 1 hour.
Combine sugar, salt and flour in saucepan. Add fruit syrup, egg and vinegar. Cook over medium heat, stirring constantly until thickened. Cool. Add fruit and nuts. Chill evaporated milk in freezer until soft ice crystals form, 10 to 15 minutes. Whip until stiff, about 1 minute. Add lemon juice. Whip 1 more minute (until very stiff). Fold into fruit mixture. Spoon into lightly greased 6 1/2-cup mold. Freeze firm, 5 to 6 hours. Makes 12 servings.
Empty cake mix into bowl. Add applesauce, eggs, salt and extract. Beat three minutes until smooth and creamy.
Beat all ingredients until well-blended. Pour into pie crust and chill at least 3 hours.
Cook grits in water 4 minutes. Mix eggs in milk. Add grated cheese and margarine. Pour into grits. Put in casserole dish. Cook 30 minutes at 325°.
Prepare 9-inch baked pie shell as directed on package. In saucepan, mix egg yolks, 1 cup sugar, gelatin, water, lemon peel, lemon juice and salt. Cook over medium heat, stirring constantly just until mixture boils. Chill in refrigerator, stirring occasionally, until mixture mounds slightly when dropped from spoon. Beat egg whites and cream of tartar until foamy. Beat in 1 cup sugar, 1 tablespoon at a time. Continue beating until stiff and glossy. Fold in lemon mixture. Pile into baked pie shell. Chill several hours or until set.
Combine ground beef, salt, pepper, parsley flakes, dill, chopped onion, eggs and 1/2 can mushroom soup and add enough bread crumbs for binding. Bake at 350° until brown. Cover with mashed potatoes, shredded cheese and sprinkle with paprika. Place in oven and bake until cheese is melted.
In a large bowl cream eggs, sugar and oleo well and set aside. Mix dry ingredients together and add all other ingredients. Add to the creamed mixture. Pour into 2 (9-inch) cake pans that have been lined with wax paper. Bake 30 to 35 minutes at 350°.
Heat oven to 400°. Grease a 10-inch pie plate (Crisco works great). Combine cheese, chicken, broccoli and onion in blender container or in bowl of electric mixer. Mix at high speed until smooth. Pour over ingredients in pie plate. Bake 25 to 30 minutes or until knife comes out clean. Cool 5 minutes before serving. Garnish with tomato wedges, if desired. Makes 8 servings.
In a 10-inch skillet, cook beef until brown. Drain fat. Stir in both soups, water, vegetables and Worcestershire sauce. Spoon into 3-quart baking dish. Bake at 400° for 10 minutes. Remove dish from oven. Stir well. Arrange biscuits on hot mixture. Top with cheese. Bake until biscuits are golden brown, approximately 10 minutes.
Preheat oven to 375°. Combine flour, baking soda and salt. Set aside. Cream together butter and sugar until light and fluffy; beat in egg and vanilla. Blend in flour mixture slowly. Stir in M&M's and nuts. Drop heaping teaspoonfuls onto an ungreased cookie sheet. Bake 8 to 11 minutes, until brown. Cool on cookie sheet. Makes about 5 dozen 2-inch cookies.
Prepare beef according to seasoning mix directions. Add beans and 3/4 cup taco sauce. On large platter, arrange 1/2 the lettuce. Add beef and bean mixture. Top with remaining lettuce, olives, onion, tomatoes, cheese and chips. Serve with remaining taco sauce and sour cream. Serves 6. Nice with Green Giant Mexican.
In a large bowl, combine the pretzels, crackers and peanuts. In a large saucepan, combine sugar, butter and corn syrup. Bring to a boil for 5 min. Remove from heat; stir in vanilla, baking soda (mixture will foam). Pour over pretzel mixture and stir until coated. Pour into a greased 15 by 10 by 1 inch baking pan. Bake at 250 degrees for 45 min., stirring every 10 to 15 min. Break apart while still warm. Toss with M&M's and candy corn. Cool completely. Store in air tight containers.
Toss together carrots, raisins and crushed pineapple. Mix together reserved juice, Miracle Whip and powdered sugar. Pour over carrot mixture and stir well. To plump up the raisins, make one day before serving. Makes 10 to 12 servings.
Shape hamburger into small meat balls. Sprinkle with salt and brown in frying pan; drain off excess fat. Add sliced onion and brown slightly. Add mushroom soup, combined with water. Cover; cook over low heat, stirring occasionally, until meat balls are done. When ready to serve, cover with mashed potatoes (instant potatoes may be used, prepared according to instructions); spread with a little butter or margarine and brown under broiler.
Boil whole head cabbage just until leaves begin to fall or peel off. Remove cabbage; let water drain off and separate leaves. Retain water in pot for next use. Mix all other ingredients together. Put a tablespoon or more of mixture in each leaf and roll up, securing with a toothpick or string. Drop cabbage rolls into pot of water and bring to a boil. Reduce heat and simmer 1 hour or until done.
Preheat oven to 350°. In 9 x 13-inch pan place chicken. Cover chicken with broccoli. In bowl stir soups together with milk. Pour over broccoli. Sprinkle bread crumbs over mixture. Bake 30 minutes or until lightly browned.
Melt last 3 ingredients. Pour over Rice Chex. Shake in a brown bag which has powdered sugar. Cool for 30 minutes in fridge.
Roll hot roll mix out like a pizza and top lightly with 1/2 cup spaghetti sauce. Add a layer of salami, ham and Mozzarella cheese. Roll up like jelly roll and place seam side down on a cookie sheet. Bake at 350° for 45 minutes.
Melt the butter in a sauce or frypan. Add the brown sugar. Stir to dissolve. Add the rum. Cook a few minutes to make a syrup. Peel the bananas; cut in half lengthwise and quarter. Add bananas to syrup and poach until soft. Serve over ice cream.
Put child's favorite ice cream in thermos. Depending on outside temperature, child will have soft ice cream or milk shake for lunch.
Place broccoli in 1 ounce boiling water and turn off heat. Let stand until completely thawed. Saute onions and celery in butter. Mix all ingredients. Bake at 350° for 30 minutes.
Combine sugar and chocolate together, then add milk, margarine and vanilla. Pour into a saucepan; cook until thick.
Cook chicken until tender with bay leaf, salt and pepper. Remove meat from bones and cut in bite size pieces. Saute mushrooms and green onions in margarine and garlic salt. Place chicken and artichokes in casserole and add mushrooms and onions. Fold in mayonnaise, sour cream, sherry and 1/2 cup of Parmesan cheese. Mix well; top with remaining cheese. Bake at 350°, uncovered, for 20 minutes or until cheese browns.
Combine all ingredients in bowl; mix well. Place quail in shallow dish and bake at 300° until tender. Baste often with sauce.
Blend butter, parsley, dill and onion in a 9-inch pie pan. Cut biscuits in quarters; swish each one in melted mixture. Arrange pieces touching in pie pan. Bake at 425° for 10 to 12 minutes, or until brown. Let stand a short time.
Will also need 2 sheets of aluminum foil (enough to cover roast). Crisscross the foil. It should look like a plus sign.
Line bottom of pie shell with bacon, cheese, onion and bell pepper. Blend other ingredients in blender on high for one minute. Pour over bacon, cheese, etc. Bake at 350° for approximately 55 minutes or until a knife comes out clean.
Mix cheeses together and refrigerate until easy to handle. Form into balls, should make about 43. Roll in walnuts. Refrigerate until ready to serve.
In top of double boiler, mix cornstarch, flour, sugar and salt. Gradually stir in boiling water. In small bowl, beat egg yolks into cornstarch mixture. Place top of double boiler over boiling water and cook about 5 minutes until filling is thick, stirring occasionally. Remove pot from boiling water. Mix in margarine, lemon peel and lemon juice. Cover in cooker and cool slightly. Pour in crust. Top with your favorite meringue.
Cook together sugar, pumpkin, cornstarch, spice and milk until mixture forms a soft ball in cold water or reaches 235°. Do not stir while cooking; add vanilla. Stir together and cool in ice water to 110°. Beat until smooth or it loses its gloss. Pour on buttered plates and cut into small squares when nearly cool.
In a blender, mix first 5 ingredients until smooth, stopping to scrape down sides. Pour fruit mixture through a wire-mesh strainer into a pitcher, discarding solids. Stir in 3 cups of water. Serve over ice.
Put peppercorns into plastic bag and crush gently with rolling pin. Press crushed peppers into both sides of steaks. Heat 3 tablespoons of butter and oil in a large, heavy skillet over high heat. Brown steaks on both sides and cook to desired degree of doneness. Season with salt. Remove steaks to a warm serving platter. Reduce heat and add beef broth. Stir well to loosen crumbs from bottom. Continue cooking until sauce has reduced slightly; stir in the 1 tablespoon butter. Pour over steaks and serve. Serves 4.
Mix flour, sugar, baking soda, baking powder and salt. Add raisins. Combine beaten eggs, buttermilk and shortening. Stir into dry ingredients. Pour batter in loaf pan. Bake at 350° for 1 hour.
Cook elbows according to directions and drain. Combine elbows, chicken, cucumber, radishes, celery and green onion. In small bowl, combine remaining ingredients. Pour over salad mixture. Toss, cover and chill.
Sift flour, baking powder and salt. Cream butter, sugar and vanilla. Add eggs, one at a time. Add flour mixture alternately with milk. Pour into three 9-inch cake pans. Bake at 375° for 25 to 30 minutes.
Stir lemon juice and rind into Marshmallow Fluff. Blend the cream cheese with 1/4 cup heavy cream. Whip remaining cream until it thickens, then add cream cheese. Mix well. Combine with Marshmallow Fluff and lemons.
With Mixer: Measure all ingredients except flour into a large mixing bowl. Gradually add flour, beating with mixer until smooth. Cover batter and let stand at room temperature 1 hour before baking.
Mix oil, brown sugar, eggs and vanilla well. Stir in remaining ingredients. Drop by rounded teaspoonful on ungreased cookie sheet 2 inches apart. Bake at 375° for 8 to 10 minutes.
Combine ingredients by stirring with a spoon or blender. Bake in a greased casserole dish. Set in a pan of water at 350° for 45 minutes or until set. Before removing from the oven, cover with buttered cracker crumbs and bake until brown. Very good.
Mix eggs and sugar. Pour melted butter over this. Add flour at once. Add flavoring and nuts last. Bake at 325° for about 1 1/2 hours.
Put flour, sugar and margarine in a bowl. Cut together with 2 knives making crumbs. Take out almost 1/2 cup crumbs and set aside. To the rest of the flour mixture, add milk, baking powder and salt. Mixture will be thick. Put into a well-greased pan (8 x 8-inch). Sprinkle 1/2 cup crumbs on top and sprinkle with cinnamon.
Flatten tenders between sheets of wax paper to 1/4-inch thickness. Combine flour, salt, lemon pepper and garlic powder; dredge chicken in mixture. Melt butter in large skillet over medium heat. Add chicken and cook 3 to 4 minutes each side. Drain on paper towels and keep warm. Add lemon juice, wine and slices to pan drippings; heat, stirring well. Pour over chicken and sprinkle with chopped parsley.
In saucepan, cook celery 8 minutes. Drain. Slice water chestnuts and add. Stir in pimentos and chicken soup. Place in a 2-quart casserole dish. In small bowl, blend together melted butter and bread crumbs. Sprinkle over mixture. Bake at 350° for 40 minutes.
Process strawberries through blender. Combine strawberries, chunks of ice cream and the ginger ale in a punch bowl. Stir and serve immediately.
Place Fritos, cheese and onions in baking dish. Alternate layers, ending with Fritos. Pour heated chili over ingredients in baking dish. Cook at 350° until onions are done.
Beat eggs until light. Add sugar and beat. Add melted butter, cream, nutmeg and flour. Beat until smooth. Bake on krumkaka iron using about 1/2 teaspoon for each cake. Roll while warm.
Cream oleo and sugar. Add vanilla, flour, salt and nuts. Mix well. Form into balls and place on ungreased cookie sheet. Bake at 400° for 12 to 15 minutes. Roll in powdered sugar after cool.
Mix peaches and granulated sugar in saucepan until coated. Add cornstarch, brown sugar and water. Cook and stir over medium heat until thick. Add butter and lemon juice. Pour into oiled 12 x 7-inch baking dish.
Melt margarine, add sugar and brown sugar. Mix in flour, pumpkin pie spice and salt until crumbly. Remove 1 cup to small bowl; add nuts and cinnamon. Mix well, set aside. To remaining mixture, add rest of the ingredients. Beat until smooth. Pour into greased and floured 9 x 13-inch pan. Sprinkle with reserved crumbs. Bake at 350° approximately 45 minutes.
Boil noodles in a large pot with 2 teaspoons salt, water and 2 tablespoons oil (to prevent noodles from sticking). Let cook for 10 minutes. Place meat, sweet peas and cabbage in a pan with 2 tablespoons oil and add cooked noodles, soy sauce, black pepper and other seasonings to taste. Simmer for 10 minutes.
Combine flour, nuts and butter in a medium bowl. Mix thoroughly and press into the bottom of a greased 9 x 13-inch baking dish. Bake in the oven at 350° for 20 minutes. Remove and cool.
Mix well after cream cheese softens. Roll in chopped pecans. Makes 3 balls.
Cut rhubarb into 1/2-inch slices. Arrange in greased 9 x 13 pan. Sprinkle with sugar and gelatin. Top with marshmallows. Prepare cake mix with eggs, oil and water as directed on package. Spread batter evenly over marshmallows. Bake at 350° for 50-55 minutes or until cake is done. Cool for 5 minutes. Turn out of pan upside down onto serving tray. Serve with whipped cream.
Use a deep glass serving bowl. Each ingredient will be 1 layer. The bottom layer will be the first ingredient. Refrigerate for 8 hours before serving.
Mix all ingredients. Roll into golf ball size and bake at 350° for 10 to 20 minutes. Makes 22 dozen.
Brown ground beef, green pepper and onion in large skillet. Add spices to this mixture as you brown. Add rest of ingredients, except rice, and simmer for 15 minutes. Add water and rice. Put lid on skillet, turn off heat and let stand until rice is tender.
Melt butter and olive oil in pan. Saute garlic until soft and golden with 2 teaspoons of salt. Add cloves and simmer 2 minutes. Toss with 1 pound of linguine and serve with Parmesan cheese.
Combine all ingredients. Roll into walnut-sized balls. Place on cookie sheet to freeze. When frozen, put into freezer bags.
Thoroughly cream shortening and sugar; add eggs and vanilla and beat well. Add sifted dry ingredients. Add oatmeal and nuts. Mix well. Shape in balls. Wrap in waxed paper and chill thoroughly overnight. Slice 1/4-inch thick. Bake on ungreased cookie sheet in moderate oven for 10 minutes (350°). Makes 5 dozen cookies.
In blender container, combine all ingredients and blend until smooth. Simmer in small saucepan until slightly thickened, stirring often.
Cream the margarine and cheese. Add flour, salt and pecans. Form into balls. Bake at 350° for 15 minutes.
Crumble ground beef in colander. Set in bowl and cook in microwave for 6 minutes. Stir and break up beef once or twice during cooking period. Remove from microwave. Put drained meat into a large bowl. Stir in onion, soups and enchilada sauce. Cook 5 minutes. Add tortillas or taco chips, olives and chilies. Stir to combine ingredients. Place in a 13 x 9-inch glass dish and cook 5 minutes. Top with cheese and return to microwave to melt, about 1 to 2 minutes. Serves 8 to 10.
Mix together the rhubarb, pineapple and sugar; let stand for 30 minutes. Bring mixture slowly to boil; cook for 12 minutes, stirring constantly. Remove from heat; stir in strawberry jello (dry); mix until dissolved. Pour into jelly jars. Freezes well or keep in refrigerator. Makes approximately 1 pint.
Preheat oven to 400° for shiny metal pan or to 375° for dark metal or glass baking pan. Grease an 8 or 9-inch square pan. Sift together flour, baking powder, salt and sugar.
Stew chicken. Skin and debone. Melt margarine and mix with Pepperidge Farm stuffing. Sprinkle 1/3 of stuffing on the bottom of casserole dish. Add a layer of chicken. Add cream of mushroom soup (undiluted) on top of chicken, another layer of stuffing and add last of chicken. Spread cream of mushroom soup over chicken and end with last of stuffing. Pour 2 cans of broth over casserole. Bake at 350° for 30 minutes.
Fill glass with 2/5 cranberry juice and 2/5 orange juice and fill rest with ginger ale. A resident favorite.
Spread out crescent dough on cookie sheet, pressing together perforations. Cover with 1 layer of salami, then Provolone cheese. Roll up like a jelly roll, pinching ends together. Cook according to directions on dough package. Really good. Very simple. Slice and serve.
Shred cabbage. Slice onion and pepper over cabbage; pour sugar over this. Do not stir. Heat rest of ingredients to boil. Pour over cabbage mixture. Cover and refrigerate overnight.
Heat oven to 350°. Place prepared stuffing in a lightly greased 9 x 13-inch pan. Arrange chicken breasts on stuffing. Mix together soup and milk. Pour over breasts. Sprinkle grated cheese over breasts. Bake 1 hour.
Note: Use 12 ounces of orange juice if not adding rum and applejack.
In a large skillet or pot, season your roast with pepper, salt and oregano. Let it set overnight in your refrigerator. Put it in a pot and cut up your onion and green pepper over it. Bring it to a boil. Don't forget the 2 cups of water. Simmer, covered, 1 hour. Turn roast. Brown flour in pan drippings in skillet. When brown, add water to liquid in pot roast. Cook slowly until thick.
Mix soy sauce, sugar and garlic together in a bowl. Add beef strips and toss to coat. Marinate for 20 to 30 minutes. Heat oil in a heavy skillet and saute beef and peppers over medium-high heat until the steak is done and the peppers are hot but still crisp. It won't take long, 2 to 3 minutes at most. Serve peppers and steak as desired over rice or use as teriyaki-style dish as well as main dish.