HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put in ice cream freezer and fill to the line with Orange Crush. Freeze according to your freezer directions. You can use crushed strawberries and strawberry crush.
Rinse well in cold water. With a sharp knife, remove pits from prunes. Put fruits into large saucepot with tight-fitting cover. Add 2 quarts water. Cover and soak fruits for 2 to 3 hours. Then add 1/4 cup sugar, 3 tablespoons tapioca, 3-inch piece stick cinnamon and 1 teaspoon grated orange peel. Bring to boiling, reduce heat, cover and simmer about 1 hour or until fruit is tender. Remove from heat and stir in 1 cup red raspberry fruit syrup. Chill soup in refrigerator. Serve with whipped cream and (optional) slivered blanched almonds. Recipe can be made without raisins. Makes about 3 quarts soup.
Preheat oven to 375°. Peel and slice pears. Toss with next 4 ingredients. In a food processor, combine flour, sugar, baking powder, cinnamon and egg. Place pears in 9-inch square baking dish. Cover with topping and drizzle with 1/4 cup melted butter or margarine. Bake for 30 to 40 minutes until fruit is cooked and crust is golden brown.
Brown meat, skim off excess fat. Add remaining ingredients. Cover and simmer 1 hour.
Blend first 4 ingredients with cheese. Season with parsley and chives to taste. Shape into 1/2-inch balls. Roll in ground nutmeats mixed with chopped parsley.
Combine 1 cup sugar and flour; add a little milk to make a paste. Add rest of milk, egg yolks and salt. Stir while cooking until thick. Remove from heat; add butter and vanilla. Mix peanut butter with enough powdered sugar to make a crumbly mixture. Put in bottom of baked pie shell. (Save a little to sprinkle on meringue.) Pour filling in crust; top with meringue, made by beating egg whites and gradually adding 6 tablespoons sugar, beating until stiff. Sprinkle remaining crumbs on top and brown in a 400° oven for 8 to 10 minutes.
Measure into saucepan the first 5 ingredients. Stir constantly until mixture reaches a boil (about 3 minutes). Put oatmeal and vanilla into bowl; stir these ingredients and add other ingredients from saucepan. Drop by spoonfuls on waxed paper and let cool.
Grease and flour Bundt pan. Cream butter and sugar. Add cocoa and egg yolks. Dissolve soda and water and combine with coffee and 1/2 cup Kahlua. Add to batter alternating with flour. Add vanilla and fold in stiffly beaten egg whites. Pour batter in pan. Run knife through batter to remove air bubbles. Bake 1 hour at 325°. Combine confectioners sugar and 1/2 of Kahlua. Pour over warm cake; cover with foil and freeze.
In large bowl, combine all ingredients. Turn the mixer at low speed; as blending takes place, increase speed to high. Whip 5 to 8 minutes or until whipped cream consistency.
Bake at 350° for 20 minutes or until light brown. Sprinkle with Cheddar cheese; return to oven to melt cheese.
Heat oven to 400°. Lightly grease a pie plate. Cook vegetables for 5 minutes in boiling water, then drain (or cook 2 minutes in microwave). Mix vegetables, green pepper and cheese in pie plate. Beat remaining ingredients until smooth, about 15 seconds in blender on high speed or 1 minute with hand beater. Pour into pie plate. Bake until golden brown and knife inserted halfway between center and edge comes out clean, 35 to 40 minutes. Let stand 5 minutes before cutting. Serves 6.
Beat cream cheese until fluffy. Add eggs one at a time, beating after each addition. Blend in sugar and lemon juice. Pour into baked shell. Bake at 350° for 15 to 20 minutes until slightly firm. Chill. Whip cream with powdered sugar and vanilla. Spread on pie before serving.
Place uncooked beef into 2-quart casserole. Sprinkle onion on top and pour undiluted soup over this. Layer Tater Tots on top. Bake at 350° for 1 to 1 1/2 hours. Serves 6.
Melt margarine; add milk and sugar. Bring to boil. Boil for 5 minutes. Then add cocoa, oatmeal and peanut butter and mix well. Then immediately put out heaping teaspoonfuls out on cookie sheet. Let it get hard.
Mix all the ingredients, being careful not to crush the banana. If the raita is prepared hours before the dinner, reserve the banana until just before serving. Serves 6.
In a saucepan, combine pineapple. Bring to a good boil, stirring occasionally. Remove from fire and add jello. Mix well and let cool slightly. Then stir in jello. Then stir or fold in Cool Whip Lite. Then pour in mold. Other flavors can be used. Chill at least 4 hours or overnight. Makes 8 (1/2 cup) servings.
Mix in a bowl sugar, flour, baking powder, salt, egg and fruit cocktail. Pour in a 9 x 9-inch pan* (greased).
Mix ingredients and use a 2 qt. covered casserole dish. Bake in oven with a lid on dish for 1 hour at 350°. Remove lid and sprinkle with cheddar cheese. Return to oven until cheese is melted.
Brown ground beef and drain. Add tomato paste and two or three cans of water. Simmer about 20 minutes. Add sour cream and simmer about 10 minutes. Remove and add cottage cheese and mushrooms. Boil noodles, drain, coat in butter. Grease a 9 x 13-inch pan. Line with noodles, sauce and cheese. Repeat. Top with Parmesan cheese and the parsley. Bake at 350° until cheese melts.
Combine all ingredients; shape into long roll. Wrap in wax paper and refrigerate until hard. Slice 1/4-inch and place fairly far apart on cookie sheet. Sprinkle a few caraway seeds in center of each wafer. Bake 10 minutes at 400°. Serve hot or cold. Makes 150 to 170.
Mix crushed pineapple (with juice) and cherry pie filling. Spread in a well-greased 9 x 13 x 2-inch pan. Sprinkle cake mix over top. Mix coconut and pecans; sprinkle over mixture. Slice margarine sticks evenly over top. Bake at 350° for 50 to 60 minutes. May need to cover at mid-point; coconut may burn.
Heat oven to 400°. Line a 15 x 10 cookie sheet with foil. Spray with Pam. Put one layer of soda crackers on foil. Mix sugar and butter in a saucepan; boil for 3 minutes only. Pour over crackers. Bake 5 minutes or until crackers float and bubble. Remove from oven and sprinkle with chips, then nuts. Cut into squares while warm. Store in refrigerator or freezer.
Saute in oil the onions and garlic until soft. Add mashed tomatoes and paste, pepper and seasonings. Heat to boil. Simmer 20 minutes, uncovered. Serve with chips. Hot!
Mix butter, flour and 1 tablespoon sugar as for pie crust. Press mixture into a 13 x 9 x 2-inch pan. Bake at 350° for 15 minutes or until lightly browned. Watch, as it burns easily! Cool. Beat softened cream cheese and confectioners sugar until light and fluffy. Fold in beaten cream or Cool Whip. Spread over crust. Spread blueberries over cheese mixture and chill several hours. Cover with whipped cream or Cool Whip, if desired.
Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine pasta and remaining ingredients. Cover and refrigerate 3 to 4 hours (or over night) to blend flavors. Serve on a bed of lettuce leaves.
Cook and stir ground beef until browned; drain. Stir in chili beans, tomato sauce, taco sauce, chili powder and garlic. Bring to a boil. Arrange coarsely broken corn chips in 12 x 8 x 2-inch baking dish. Top with beef mixture; spread with sour cream. Top with onion, tomato and cheese. Bake, uncovered, at 350° until hot and bubbly, 25 to 30 minutes. Arrange additional tortilla chips around edge of casserole. Serve with garnishes of shredded lettuce and taco sauce, if desired. Makes 16 servings.
Mix all ingredients and cook in a 9 x 13-inch dish for 25 minutes at 350°.
Put peanut butter in bowl. Pour in honey; add some powdered milk. Mix with hands.
Cut the ribs in sizes to serve. Season with salt and pepper. Brown in pan on top of stove.
Mix biscuit as directed and add above ingredients. Bake as directed on Bisquick box.
Combine the cream cheese, mayonnaise and sugar, mixing until smooth. Stir in cranberry sauce, pineapple and chopped pecans.
Whip cream cheese until soft and fluffy. Add sugar and peanut butter. Gradually add milk. Fold in Cool Whip. Pour into pie shell. Crush peanuts and sprinkle over top. Chill at least 3 hours.
Stir together the first 5 ingredients. Add all remaining ingredients. Pour into 2 (9 x 13-inch) cake pans or 3 round cake pans. Bake at 350° for 35 to 45 minutes.
Melt oleo and cool a bit. Add other ingredients as listed. Roll into balls or desired shapes. Place on cookie sheets. Cool 3 or 4 hours or overnight. Melt 18 oz Hershey bars. Put toothpick into balls or shapes to dip in melted chocolate. Put back on cookie sheets lined with wax paper. Place back in refrigerator until firm. Makes about 140 1-inch balls or 90 small eggs (1x2).
Cook fettuccine and drain. In saucepan, saute shallots in butter, stir in chicken broth and boil for 3 minutes. Remove pan from heat and gradually stir in cream. Add pasta, sour cream, Parmesan and chives; toss and serve.
Mix all ingredients and put in casserole dish. Top with bread crumbs and dot with butter. Bake at 350° for 15 to 20 minutes.
Cream shortening and butter or margarine together until light and fluffy. Add sugar and cream until smooth. Add egg and beat well. Beat in peanut butter and vanilla. Combine flour, soda and salt; add to creamed mixture. Roll dough into balls about 1 inch in diameter. Place on greased cookie sheets and flatten by pressing with tip of teaspoon. Bake at 400° for 10 to 12 minutes. Yield: 4 dozen.
Grease and flour 9 x 13-inch pan. Put a layer of coconut and pecans in pan. Prepare cake mix as per directions. Pour over coconut, pecan layer. Mix softened oleo and cream cheese, powdered sugar and vanilla; spread over batter. (I drop by spoonful.) Bake at 300° for 40 to 50 minutes.
Preheat oven to 325°. In a shallow bowl, blend the flour, salt and pepper. Dredge veal in mix. Heat 3 tablespoons oil over medium-high heat for 1 minute. Add veal. Brown on all sides, 5 to 7 minutes. Transfer to casserole. Add remaining oil, onion and garlic to skillet. Saute, stirring over medium heat, until the onion is soft, about 5 minutes. Add wine, water, tomato paste, thyme, tarragon and orange peel. Bring to a boil over medium-high heat. Pour the mixture over the veal. Cover and bake for 2 hours. Add mushrooms. Re-cover and bake 30 minutes.
Scald milk; mix sugar, cocoa and cornstarch by sifting. Beat egg yolks with a fork; add about 1/2 cup scalded milk to yolks, then add mixture back to rest of milk. Slowly mix milk with sifted ingredients. Cook in double boiler until thickened, stirring constantly. Remove from heat and add butter (or margarine) and vanilla.
Boil onion and squash until tender; drain and mash. Mix well with all other ingredients. Bake for 1 hour at 350° in a 9 x 13-inch baking dish.
Combine in saucepan: rhubarb pieces, 1 1/2 cups sugar, tapioca, 1/8 teaspoon salt and cinnamon. Wait 5 minutes, then add strawberries (thawed). Bring mixture to boiling. Cook until thick, about 6 minutes. Pour into greased 2-quart casserole.
Wash spinach; drain. Combine oil and vinegar in mixer bowl; beat for 3 to 5 minutes or until well blended. Add sugar, onion, catsup, salt and Worcestershire sauce. Beat well. Combine spinach, eggs, tomato and bacon in large bowl. Add desired amount of dressing; toss to mix. Dressing will keep well in refrigerator. Yield: 6 servings.
Cook broccoli and drain. Put in casserole. Mix mayonnaise, onions, soup, egg and milk. Stir well. Lay sliced cheese on top. Dot with butter. Top with croutons. Bake at 350° for 45 minutes.
Brown beef; drain. Add taco seasoning and prepare according to package directions. Cool. Toss with remaining ingredients in a large plastic bag or container. Makes 40 to 50 servings.
Dissolve yeast in water. Add salt and 4 1/2 cups flour, stirring well. Add flour to form a heavy mass. Turn onto floured surface. Knead in remainder of flour until dough is smooth, satiny and elastic. Place dough in lightly oiled bowl. Turn to cover all surfaces. Cover; let rise to double (2 to 3 hours). Combine cornstarch and boiling water. Cool. Punch down dough and turn onto work surface. Divide dough into 4. Roll each 12 to 13-inches and 1-inch in diameter. Place on connmealed baking sheet or lightly greased French bread forms. Slash dough diagonally 3 times. Cover, rise until almost double. Brush with cornstarch mixture. Put loaves in preheated 425° oven. Brush with cornstarch mixture 2 to 3 times during first 10 to 15 minutes. Bake 35 to 40 minutes until sounds hollow.
Put egg substitute, lemon juice and pepper into blender. Blend until smooth. Pour margarine into mixture and blend together until sauce is slightly thickened. Put into microwave for 20 seconds to thicken more. Contains 35 calories per tablespoon.
Combine caramels, 1/3 cup milk and melt in double boiler or in microwave. Combine cake mix and remaining 1/3 of milk and butter and stir in nuts. Place 1/2 cake mixture in greased cake pan. Bake at 350° for 6 minutes. Remove from oven and sprinkle on chocolate chips and top with caramel, spoon rest of dough on top. Bake again 20 to 25 minutes. Let cool.
Combine cold pack cheese food, softened cream cheese and margarine. Mix until well blended. Add remaining ingredients. Mix well. Mold into an empty 1 pound margarine tub or suitable container coated with additional margarine. Chill until firm. Unmold and serve with crackers.
Combine ingredients and let dough rise 45 min. Use butter and cornmeal to coat buns. Cut top of buns when they have risen 1/2 an hour. Let rise a little longer, then bake at 400°F until nicely browned.
Brush steaks lightly with olive oil. In a small bowl, mix all seasonings. Sprinkle seasonings over steaks and press into both sides. Cover and chill for 1 hour. Grill steaks, turning once, over medium hot coals 14 to 18 minutes for rare and 24 to 28 minutes for well done.
In a bowl, combine chicken, celery, pineapple chunks, mayonnaise, 2 teaspoons sesame seed, Worcestershire sauce, salt and pepper. Toss well. Arrange lettuce leaves on serving dish and top with chicken salad; sprinkle with remaining sesame seed and pineapple juice. Makes 8 servings.
Crumble corn bread. Add pepper, onion, celery, dressing, beans and tomato. Sprinkle top with bacon bits.
Mix ingredients together. May spread flour on outside to make it easier to roll out and cut. Melt 1/2 stick of oleo in a baking pan. Cover with 1/2 stick melted oleo. Bake at 425° until done.
Combine all ingredients in double boiler pan. Cook very slowly over low heat, stirring constantly, until all is melted. Pour into a fondue pot and keep warm. Serve with French bread, cut into little squares. Just enjoy.
Melt cream cheese over low heat. Add soup and chilies. Cook until well heated. Serve with chips.
Mix coconut, margarine, powdered sugar and Eagle Brand milk well. Shape into balls or squares. Chill for 20 minutes in freezer. Melt paraffin and milk chocolate chips in top of double boiler. Dip balls in mixture and place on wax paper to cool.
In a medium bowl, stir together flour and sugar. Using a pastry blender, cut in the butter until pieces are the size of small peas.
Boil macaroni and drain. Grease a large casserole dish with margarine. Beat eggs and milk. Grate cheese. Layer macaroni and cheese and butter. Add egg mixture; mix. Bake at 275° for 1 hour.
Grease shallow, 2-quart baking dish. Mix in Veg-All and chicken. Mix broth with pepper and soup. Pour over Veg-All and chicken. Combine flour, milk and butter. Stir until smooth. Pour over chicken. Bake 40 to 45 minutes at 400°.
Mix all ingredients together. Bake in unbaked pie shell at 325° for 55 minutes.
Fry onions. Place in a bowl and mix in all other ingredients. Beat mixture lightly enough to thoroughly mix. In a frying pan, coated with cooking spray, heat to medium high and add the egg mixture. Cook while stirring often to scramble and continue until the eggs attain a degree of dryness that you enjoy most. Serve with buttered toast. Bacon optional.
Soften yeast in 3 tablespoons warm water. Combine sugar, butter, 1 cup water, salt and eggs. Add yeast and flour. Cover and refrigerate overnight. Roll dough in 2 circles. Spread with butter. Cut into 16 triangles. Roll each beginning with wide end. Place individual horns on greased baking sheet. Let rise until double. Bake at 350° until brown, 15 to 20 minutes.
In a 4 to 6 quart Dutch oven combine sausage, carrots, celery, onion soup mix, sugar and salt. Add boiling water; stir. Heat to boiling; reduce heat and simmer, covered, 10 minutes. Mix in tomatoes, breaking up; add hash browns, okra, oregano and hot pepper sauce. Heat to boiling. Reduce heat and simmer, covered, 30 to 40 minutes or until vegetables are tender. Stir once or twice. Ladle the thick soup into large soup bowls. Serve with crusty bread and mustard.
Mix all together. I use small cookie cutters as these are pretty rich. Extra touches, prior to baking, paint with egg white and dip in sugar, walnut mixture and bake. Bake at approximately 350° for 10 minutes or until done.
In a large bowl, combine the cucumbers, dill weed, salt, pepper, sugar, red wine vinegar, parsley, onions and sour cream. Cover and refrigerate for several hours. Turn the mixture into a serving dish. Garnish with tomato wedges and parsley.
In a saucepan, melt butter with curry powder and salt; add chopped tomato and onion. Cook until soft. Add lemon juice, shrimp and sour cream. Heat thoroughly. Cut avocados in halves, remove seeds and skin and fill centers with the hot curry. Arrange on lettuce leaf. May be served with rice.
Place peeled, sliced apples in a 2-quart or 11 x 7-inch casserole dish. Blend together with a pastry blender until crumbly the butter, brown sugar and margarine. Sprinkle over the apple slices. If apples are dry, add water before you put on the sugar mixture. Bake in a preheated oven at 375° about 35 to 45 minutes. Test apples for doneness at 35 minutes. May be served with lemon sauce, whipped cream or ice cream.
Mix the last three ingredients, add crackers and stir until evenly coated. Place in screw type jar. Store in refrigerator. They keep forever.
Mix like cake. Add oats, chocolate chips and nuts last. Bake at 325° to 350° for 20 minutes. I use a sheet cake pan. You can use a cookie sheet. Put strips of foil on edge to prevent bars from getting too brown. Putting a small pan of water on bottom of oven helps to keep the cookies from getting too brown.
Cook pasta according to package directions; drain well. Meanwhile, for sauce, in a medium saucepan, combine water, mushrooms, frozen green beans, green or red pepper, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper. Bring to boiling; reduce heat. Cover and simmer for 4 minutes or until vegetables are tender. Do not drain.
In a large Dutch oven, cook celery and onion in butter until tender; add remaining ingredients except noodles and parsley. Bring to a boil. Reduce heat; simmer, covered, 30 minutes. Remove bay leaf; add noodles and parsley. Cook 10 minutes longer or until noodles are tender, stirring occasionally. Makes about 4 quarts.
Drain crabmeat and shrimp. Combine all ingredients, except grated cheese. Mix. Place in baking dish. Sprinkle grated cheese on top. Bake for 30 minutes at 350°. Serve with crackers.
Mix sugar and molasses with mixer. Add flour with soda and spices. Add egg and then hot water; mix well. Bake in greased and floured 8-inch iron skillet. Bake at 325° until it springs back when touched.
Soak cookies in milk and drain milk out (just like dipping to eat). Put 1 layer of cookies in bottom of Corning-ware or glass pie pan, then a layer of Cool Whip. Continue to layer in this order until pan is as full as you want it ending with Cool Whip topping. Cover with crushed cookies. Store in fridge.
Season ground beef. Make into 5 or 6 hamburger patties. Place slice of potato, slice of onion, slice of green pepper and a slice of tomato on each side of meat patty. Wrap each patty with vegetables in foil and bake for 1 hour at 350°. Serve hot. Yields 5 or 6 servings.
Grind cranberries and orange; add sugar and let stand. Dissolve jello in water. Chill until partially set. Add to cranberry mixture; add nuts, marshmallows, apples and pineapple. Pour into mold. Chill until firm or overnight.
Mix together and refrigerate overnight. Serves 4 to 6 people. Great with vegetables.
Mix salt, flour and sour cream. Add soup and wine. Cover chicken in a 9 x 13-inch pan with mixture. Bake at 375° for 60 to 90 minutes.
Preheat oven to 425°. Sift dry ingredients together in bowl. In separate bowl, mix egg, milk, sugar and oil. Make a "well" in dry ingredients and add liquid all at once. Stir just enough to dampen all the flour. Batter will be lumpy. Fill greased muffin tins 2/3 full. Bake about 20 minutes.
In a large, heavy saucepan, bring beans and 2 quarts of water to a boil. Boil briskly 2 minutes, then remove from heat and let stand, covered, for 1 hour. In a 5-quart Dutch oven, heat oil and saute onions, celery, carrot and garlic until soft, but not browned. Add remaining 1 quart of water, parsley, cayenne pepper, cloves, mustard and beans (with their liquid). Bring to a boil, cover, reduce heat and simmer for about 3 hours. Place about half of the beans with about 1 cup of the liquid from the soup in a blender or food processor; process until smooth. Return puree to Dutch oven. Reheat soup over medium heat. Stir in sherry. Garnish with nonfat plain yogurt and cilantro. Makes eight 1-cup servings.
Saute onion and pepper in butter. Add the rest of the ingredients. Salt and pepper to taste. Pour into a buttered casserole dish. Bake 25 minutes at 350 degrees. Cover with grated cheese and bake an additional 15 minutes.
Bake potatoes until done. Split in half lengthwise, scoop out and reserve shells. In bowl, mash potatoes with butter, milk, onion and salt until mixture is smooth and creamy. Stir in grated cheese and crab meat. Fill shells with mixture; sprinkle with paprika. Bake at 450° for 15 minutes.
In a large Dutch oven, combine beans, corn, bacon, onion, peppers, barbecue sauce, chili powder and garlic powder. Cover and cook over medium heat 35 minutes. Stir often. Just before serving, top with cheese and pepper rings.
Pour boiling water over dates; let stand until cool. Cream sugar and shortening; add eggs and blend. Add flour, soda, cinnamon, vanilla and salt. Add apples and nuts. Add dates from which liquid has been drained. Pour into 4 greased 7 x 11-inch pans (waxed paper in bottom) or use 35 to 36 pans for larger recipe. Bake at 350° for about 30 minutes. Cut servings approximately 2 x 5 inches. Serve with Brown Sugar Sauce.
Mix all together and pour into paper-lined muffin tins. Freeze. Remove from tins and place in freezer bags. Return to freezer or serve. Makes 12.
Melt 2 tablespoons butter in a large skillet until frothy. Add 1 cup slivered almonds and 3 cups diced celery. Cover; saute for 15 to 20 minutes, stirring occasionally. Add 2 more tablespoons butter and let melt. Blend in 2 tablespoons flour and cook, stirring for 1 minute. Add 1/2 cup light cream, 1/8 teaspoon pepper and 1 cup boiling chicken broth. Stir until blended. Cook over moderately high heat, stirring until sauce comes to a boil and thickens. Spoon into 1-quart casserole and sprinkle with 3 tablespoons grated Parmesan cheese. Broil until the cheese browns. Serves 4 to 6.
Combine sugar, milk and margarine in a large microwave-safe bowl. Microwave 7 minutes on High, stirring after 2 minutes. Add caramels. Microwave 45 seconds; remove, beat vigorously until mixture is smooth. Add nuts. Mix well. Pour into lightly greased 8-inch square pan. Cool. Cut into squares.
Bake chocolate cake. Use 9 x 13-inch pan. Mix 1 cup sugar and 1 1/2 cups evaporated milk and bring to a boil. Add 30 large marshmallows and stir until smooth. Add coconut and spread on cake; cool.
Mix together until it looks like Bisquick. Spread 1/2 the mixture in a baked pie shell.
Put red hots in water. Bring to a boil and stir until red hots are gone. Add jello and mix well. Add applesauce. Stir and put in refrigerator.
Combine all of the ingredients and mix well. Shape into one-inch balls. Saute in small amount of oil. Can be used for dipping or spaghetti.
Mix together rhubarb and sugar. Refrigerate overnight. The next morning, bring to a boil and simmer 5 minutes. Add 3 ounce box of jello. Stir in thoroughly. Store in refrigerator or freezer.