HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir strawberries and sugar, mixing thoroughly. Set aside. Stir Sure-Jell fruit pectin and water in saucepan. Bring to boil, stirring constantly. Boil for 1 minute. Stir mixture together until sugar is completely dissolved and no longer grainy. Pour into containers. Cover. Let stand overnight. Store in freezer until ready to use. After opening, store in refrigerator. Makes 4 (8 ounce) containers.
Cut up lettuce, cheese, onion and tomatoes. At last minute before serving add beans and 1 (8-ounce) bottle of Catalina salad dressing. Then add crushed Fritos.
Combine margarine, coffee and cocoa. Stir and heat to boiling. Pour this hot mixture over flour and sugar. Add buttermilk, eggs, soda and vanilla. Bake in long pan at 400° for 20 minutes. While brownies are cooking, prepare icing. Ice as soon as you take them out of the oven.
Drain oranges and pineapple. Put orange jello in bowl (dry). Then add other ingredients. Mix well and chill overnight.
Mix all ingredients. Pour into buttered casserole dish. Bake for 2 hours at 300°. Makes 6 servings.
Beat sugar, eggs and molasses. Add dry ingredients. Refrigerate. Roll into balls and dip in sugar. Press down with a glass. Bake at 350° for 10 to 12 minutes on ungreased cookie sheet.
Beat egg. Combine flour, baking powder, soda, salt and sugar. Add egg. Add buttermilk and oil, beating until mixture is smooth. For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle. Turn pancakes when tops are covered with bubbles and edges look cooked. Serve with maple syrup. Yields 8 (4-inch) pancakes.
Melt 1 1/2 bags miniature marshmallows and 1/2 cup margarine. Pour over Rice Krispies and mix together. Grease two cookie sheets. Spread 1/2 mixture on each pan. Sprinkle 1/2 package marshmallows onto one pan. Melt caramels until almost melted and add condensed milk and 1/3 cup margarine. Heat until melted. When melted, pour over the pan with the marshmallows. Take the other pan of Rice Krispies mixture and put on top of caramel and marshmallow mixture.
Brown hamburger and chopped onion; drain meat. Add small can tomatoes. Cook (simmer) until juice is cooked down (15 minutes). Add 6 ounces chopped Cheddar cheese. Simmer 1 minute. Serve on buns.
Cream together oleo or margarine and sugar. Beat in eggs and vanilla. Sift together flour, cocoa, baking powder, soda and salt. Add alternately the dry ingredients and water. Add sauerkraut. Bake at 350° for 30 minutes or until center springs back when lightly touched. Bake in two 8-inch pans or a 13 x 9-inch pan. Frost with your favorite icing.
Cream sugar, shortening, egg and vanilla. Add pineapple. Sift together dry ingredients; add to creamed mixture. Stir in walnuts and raisins. Drop from teaspoon onto greased baking sheet. Bake at 375° for 10 to 12 minutes or until lightly browned.
Melt chocolate chips and butter on low heat; cool. Add marshmallows and nuts. Shape into 2 rolls, 2-inches in diameter. Roll each in coconut and refrigerate. Slice into 1/4-inch slices. Yields 2 dozen.
Mix cream cheese, Cheddar cheese, deviled ham, sauce, mustard, salt and onions. Mix well into a ball and roll in pecan pieces. Chill.
Mix peanut butter, sugar and butter; form into 1-inch balls. Place on cookie sheet and chill. Melt chocolate bar and paraffin in a double boiler. Dip each peanut butter ball into chocolate. Keep chocolate at low temperature while dipping. These freeze beautifully and taste great right out of the freezer.
Mix all ingredients well. Pour out onto floured paper and knead into a long roll; pinch off biscuits and put on greased pan. Cook at 350° until brown on bottom, 15 to 25 minutes. Brown on top slightly under the broiler.
Saute mushrooms in 1 tablespoon of the butter and remove from pan. Melt remaining butter in same pan; stir in flour, salt and pepper. Cook on low heat, stirring constantly, until bubbly. Stir in milk and cook until sauce thickens and boils. Stir in cooked chicken strips, cooked spaghetti pieces and mushrooms. Spoon in an 8 x 8-inch baking dish and sprinkle with Parmesan cheese. Top with bread crumbs. Bake at 350° for 30 to 45 minutes until crumbs are toasted. Serves 4 generously.
Scald milk, but do not boil. Add butter and molasses to the milk and let it cool. Mix yeast and lukewarm water. Add sugar and salt to yeast mixture. Add the yeast mixture to cool milk. Add 2 cups of rye flour and 6 to 8 cups of sifted white flour. Knead on floured board. Let the dough rise in a greased bowl until doubled in size. After it has risen, punch it down and make the dough into 3 loaves. Let the dough rise again in 3 bread pans or 1 pound coffee cans that have been floured and greased. Bake at 325° for 45 minutes or until done. May be frozen.
Mix all together. Add 1 c. nuts. Bake at 350° for 30-40 minutes.
Make pudding according to package directions. Add cream cheese and Cool Whip. Mix together well. Crush cookies to look like dirt. Put layer of cookies in bottom of a 13 x 9 pan. Put layer of pudding mix. Put layer of cookies on top. Decorate with gummy worms.
Place fillets in single layer on well-oiled baking pan. Combine remaining ingredients and spread mixture on fish. Broil fish 6 inches from source of heat approximately 10 minutes or until top is lightly browned and fish flakes easily when tested with fork. Serves 6.
Mix honey and dressing for marinade. Place chicken breasts, cut in strips, in 1/2 marinade in refrigerator for 3 hours. Pour out marinade. Grill chicken until done, basting with remaining marinade that chicken was not in.
Flour and brown steak in as little shortening as possible. Completely cover with water; add soup mix and cook slowly, covered about 2 hours or until tender. Add mushrooms when meat is almost done. Stir in sour cream and just barely simmer for 10 minutes. Serve over buttered noodles. Serves 4 to 6.
In a 12-inch skillet, cook ground meat and onion until onion is tender, about 10 minutes, stirring occasionally. Add next 7 ingredients; cook 2 minutes to blend flavors. In a 13 x 9-inch baking dish, evenly spoon 1/3 meat mixture. Arrange potatoes on top. Repeat with meat mixture. Cover dish tightly with foil. Bake in 375° oven for 1 hour or until potatoes are tender. Remove foil; sprinkle mixture evenly with Mozzarella cheese. Bake 10 minutes or until cheese melts. Let stand 10 minutes for easier cutting. Serves 8.
Cut up and cook broccoli and rice. Add soup, Cheez Whiz, rice, milk and butter. Bake in a 350° oven for 1/2 hour.
Mix flour, pecans and butter and press into a greased 9 x 13-inch pan. Bake at 350° for 15 to 20 minutes until lightly golden. Beat cream cheese and sugar. Fold in 1/2 of the whipped topping. Spread over cooled bottom layer. Mix puddings and milk together. Beat well. Place this on top of the second layer. Then spread remaining Cool Whip over top of mixture.
Place pork steaks in a baking pan. Bake in oven at 400° for 40 mins. then turn and bake additional 15 minutes. Pour off drippings and save to add to soups. Mix mushroom soup with onion soup mix, then add about 3 to 4 tbsp. of drippings drained from meat. Pour over steaks and bake until soups are bubbly.
Preheat oven to 350°. Combine first nine ingredients, blending dry ingredients well. Add remaining ingredients and stir just until moistened. Divide the batter between two 9-inch layer cake pans sprayed with nonstick cooking spray or use a 9 x 13-inch sheet cake pan. Bake for about 25 minutes or until knife inserted in center comes out clean. Cool cakes on rack, then remove from pans.
Mix and boil the sugar, water, butter, beaten egg, flour and vinegar until thickens, stirring constantly. Add remaining ingredients, except banana. Add the cut up banana just before serving. Serves 10 to 12.
Cook turkey or chicken into small pieces; add bread crumbs and celery. Beat egg yolks, wine and cream into egg yolks. Add salt and onions. Mix all together. Pack into greased loaf pan and bake at 350° for 40 minutes. Serve with gravy or mushroom sauce.
You may have to mix the ingredients with your hands. Drop by spoonfuls onto greased cookie sheet and bake at 350° for 10 to 14 minutes. One cup each of nuts and dates may be added. Makes a dishpan full.
Cut center from cabbage, chop it and set aside. Plunk the head of cabbage into a large pot with a cup of water and steam a couple of minutes.	Separate the leaves. Mix together hamburger, browned slightly, sausage, salt, spices, rice, egg and onion. Plunk large spoonfuls into each leaf and roll up. Put the chopped cabbage heart in bottom of a large pot. Top with cabbage rolls, seam side down. Pour V-8 juice and water over the top, bring to a boil. Reduce heat, cover and barely simmer for 1 1/2 hours.
Preheat oven to 350°. In a large bowl, combine bread, milk and cream. In a medium bowl, beat eggs slightly. Stir in sugar. Add bread mixture. Stir in vanilla, nutmeg, cinnamon, butter and raisins. Pour into a buttered, shallow 2-quart baking dish. Set in a larger shallow pan. Pour hot water into larger pan (depth of 1 inch). Bake 1 hour, or until a knife inserted in center comes out clean. Serve warm, with Brandy Sauce.
Heat soup and milk until just boiling. Stir in chicken, rice, 1/2 cup cheese and 1/2 can onions. Pour into a 2-quart casserole dish. Bake at 350° for 40 minutes with lid on. Sprinkle rest of cheese and onions on top. Bake additional 5 minutes with lid off.
Boil pasta, then cool. Combine all ingredients and mix. Chill for approximately 2 hours before serving.
In large hot pot, sear meat. When it is well seared, remove from pot. Add cut up onions, cabbage and tomatoes to drippings left in pot and cook until they are soft. Put meat back into mixture and add remaining ingredients. Simmer on medium flame for 2 1/2 hours. Makes 8 servings.
Take one stick butter and melt in cake pan. Mix the ingredients and pour over the melted butter. Bake at 400° for 40 minutes.
In large mixing bowl, measure sugar, shortening, salt and hot water. Measure lukewarm water and add to it dry yeast. Stir until dissolved. When the sugar and shortening mixture is lukewarm, add yeast mixture. Then add flour gradually. Mix well.
Coat large skillet with nonstick vegetable cooking spray. Heat until hot. Add veal. Brown over medium-high heat. Push veal to one side. Add onion and garlic. Cook until onion is lightly browned.
Heat oven to 375°. Grease cookie sheets. Cream oleo and sugar until fluffy. Beat in eggs, one at a time. Stir in pumpkin, vanilla, peel and juice. Sift flour, baking powder, salt and spices together. Add to oleo mixture. Stir in walnuts. Drop by rounded teaspoonfuls on cookie sheet 1-inch apart. Bake 12 to 14 minutes. Cool on wire rack. Makes 4 dozen cookies.
Place 1 vanilla wafer in the bottom of a muffin liner and add mixture of remaining ingredients. Bake for 35 minutes at 325°. Can be frozen for future use. When ready to serve, top with your favorite pie filling. Makes approximately 18.
Combine 3/4 cup sugar and 1 1/2 teaspoons cinnamon. Pinch biscuits into bite size pieces and roll each piece in sugar/cinnamon mixture. Place biscuits in layers in a greased Bundt pan.
Heat oven to 400°. Grease 10 x 1 1/2-inch pie plate. Cook and stir beef until brown. Drain grease. Stir in oregano, basil, tomato paste and 1/2 cup Mozzarella cheese. Make layers of beef mixture, cottage cheese and Parmesan cheese in pie plate. Beat eggs, add milk and then add Bisquick mix, salt and pepper. Beat until well blended. Pour over hamburg and cheese layers. Bake 30 to 35 minutes until brown. Sprinkle remaining Mozzarella cheese over top and let cool for 5 minutes.
Cook sausage until brown and onion until soft, after placing in large skillet. Stir occasionally. Add tomatoes, zucchini, lemon juice, salt and pepper. Stir and cook until tomatoes thicken. Serve.
Bring water to a rolling boil and add the rice. Cook about 20 minutes over low heat. Remove from heat and stir. Scald the milk in a double boiler and add the raisins. Turn to low for 10 minutes. Slowly stir in the cinnamon.
Mix chicken, onion, celery and green peppers with salad dressing like chicken salad. Spread half on bottom of a 2 1/2-quart casserole. Toast bread, cut and layer alternately with salad. Beat eggs and combine with milk. Pour over chicken. Let sit at least 1 hour or overnight. Before you put it in the oven, pour 1 can of cream of mushroom soup over. Bake 1 hour at 325°. Last 10 minutes of baking, sprinkle grated cheese on top.
Cream together 1/4 pound butter, 1 cup sugar and vanilla. Add the eggs; beat well. Sift together the baking powder, baking soda and flour. Add to butter mixture; beat together. Mix in sour cream, dates and nuts. Lightly grease bottom and sides of tube pan. Pour 1/2 batter into the pan. Mix 3 teaspoons sugar and 1 teaspoon cinnamon. Sprinkle 1/3 of it on batter. Add the rest of the batter in the pan. Sprinkle rest of sugar and cinnamon mix on top. Pour 3 tablespoons melted butter on top. Bake at 350° for 55 to 60 minutes.
Mix all ingredients. Bake in three layers at 350° for 30 minutes. Cool and ice.
Heat oven to 350°. Grease oblong pan. Mix all ingredients and spread in pan. Bake until golden brown, for 25 minutes. When slightly cooled, cut into small serving pieces.
Beat margarine, sugar, eggs and water. Combine with flour, baking powder, soda and salt. Stir in oats and chips. Drop by tablespoonful onto greased cookie sheets. Bake at 375° for 10 to 12 minutes.
Parboil (do not cook) beets. Peel and grate fine. Cream sugar and eggs. Add oil and grated beets. Melt chocolate in double boiler and add. Sift flour and baking soda. Add slowly to mixture. Add vanilla.
After cutting steak, put in large bowl. Fill to covering with Coke. Add salt, garlic and meat tenderizer and stir. Let set overnight. Prepare skillet for frying. Use only enough oil to keep meat from sticking. Remove steak from bowl. Flour each strip "good" and put in skillet. Brown each side, then turn fire down. Cover and simmer until tender.
Mix all ingredients together except crackers and butter into a 2-quart casserole. Crumble Ritz crackers on top of mixture. Pour one stick melted margarine over crackers and bake 45 minutes at 350°.
Soak fillets in milk for 2 to 3 hours. Dip in flour and brown in butter. Place in baking dish. Saute bell pepper, celery, parsley and green onions in butter until limp. Add soup, shrimp, mushrooms, lemon juice, milk and seasonings to taste. Pour over fillets and bake at 350° for 30 to 40 minutes.
Combine beef in 4 to 5-quart Dutch oven. Add onions. Cook over medium heat 5 to 6 minutes, stirring often, until beef is lightly brown. Add bouillon cubes. Quarter and core cabbage. Cut crosswise in inch wide strips, about 8 cups. Add to meat mixture. Cover and cook 5 to 7 minutes, stirring occasionally until cabbage wilts (salt to taste). Stir in tomatoes, sugar and vinegar. Bring to boil. Reduce heat. Cover and simmer, stirring occasionally, about 10 minutes.
Thaw potatoes, then mix with 1 stick melted margarine. Sprinkle with salt and pepper to taste; add chopped onions. Mix together mushroom soup, Cheez Whiz and sour cream; add to potato mixture and mix well. Place in a large greased casserole. Mix stuffing mix and 1 stick melted margarine and spread over potato mixture. Bake, uncovered, at 325° for 1 hour. Can be prepared in advance and refrigerated.
Place raisins in a bowl; cover with boiling water. Let stand for 5 minutes; drain. In a mixing bowl, cream butter and sugars. Add eggs and vanilla; beat well. Combine the oats, flour, baking soda, cinnamon, salt, allspice and cloves; gradually add to the creamed mixture. Stir in raisins. Drop by tablespoonfuls 2 inches apart onto lightly greased baking sheets. Bake at 350 degrees for 12 to 15 minutes or until lightly browned. Remove to wire racks to cool. Makes about 2 dozen.
Mix together all ingredients and bake at 350° for 20 minutes or microwave 6 minutes.
Preheat oven to 400°. Cut broccoli in small pieces. Cook in microwave until half tender, approximately 6 minutes on High. Cook onion and carrots in microwave until "half" tender, approximately 6 minutes on High. Mix all vegetables, 1/2 cup croutons, cream of mushroom soup, 3/4 cup cheese and 1/2 cup water in a large bowl. Place remaining croutons on top and sprinkle with remaining cheese. Bake approximately 20 to 30 minutes or until lightly browned. Let cool at least 20 minutes.
Mix potatoes and onions together; salt and pepper. Add 1/2 stick oleo, soup, cheese and sour cream. Mix 2 cups corn flakes and 1/2 stick oleo. Pour over top and bake.
Mix all ingredients well. Let stand in refrigerator for at least an hour. Serves 12.
Halve the peppers lengthwise, removing stem ends, seeds and membranes. Immerse peppers in boiling water for 3 minutes. Sprinkle insides with salt and invert on paper towels to drain. In a skillet, cook the sausage or ground beef with the onion until the meat is brown and the onion is tender. Drain the fat. Stir in the undrained tomatoes, uncooked rice, worcestershire sauce, water, and salt and pepper. Bring to a boil then reduce the heat, cover, and simmer for 15-18 minutes, or until the rice is tender. Stir in 1/4 c. cheese. Fill the peppers with the meat mixture and place them in an 8 x 8 inch baking dish with any remaining meat mixture. Bake at 375° about 15 minutes, or until heated through. Sprinkle with the remaining cheese. Let stand a couple minutes before serving.
Cook sugar, milk, butter and egg yolks until thickened, then add vanilla and coconut.
Mix together shortening, sugar and eggs. Sift dry ingredients and add to shortening mixture. Chill. Roll into walnut sized balls and roll in mixture of 3 tablespoons of sugar and 2 teaspoons of cinnamon. Place on ungreased cookie sheet. Bake at 400° for 8 to 10 minutes or until light brown.
Put oil on hands and mix all ingredients together. Lightly pack in an oiled tube pan. Put in the refrigerator overnight. Take out of pan and store in the refrigerator until ready to use. Before storing, wrap tightly using moisture proof wrap.
Beat 1/2 of the lemon sherbet until smooth; gradually add chocolate milk. Pour into glasses and top with spoonfuls of remaining lemon sherbet. Serve immediately. Yield: 4 2/3 cups.
Crumble sausage into a large bowl; add cheese add mix well. Blend biscuit mix into sausage and cheese mixture with a pastry blender. Shape into walnut size balls and place on ungreased cookie sheet. Bake at 350° for 12 to 15 minutes. Yield: about 9 dozen.
Mix graham crackers, butter and sugar together. Pat in bottom of square pan. Mix well cream cheese and powdered sugar. Beat Dream Whip, milk and vanilla until stiff and fold into cream cheese mixture. Spread on top of cracker crumbs; spread blueberry filling on top. Chill. Makes 6 to 8 servings.
Melt chocolate in a double boiler. Chop nuts. Mix all ingredients together. Drop teaspoons of mixture on wax paper. Let set until cool.
Arrange steak(s) in a shallow dish. Combine brown sugar, soy sauce, ginger, garlic and sesame oil. Blend well. Pour over steak(s). Cover and marinate in refrigerator at least 3 hours or overnight, turning occasionally. Broil or barbecue to desired doneness. (If using flank steak, slice diagonally across the grain before serving.)
Divide small broccoli spears among fillets. Roll up and secure with toothpicks. Arrange in 2-quart shallow baking dish (12 x 8 x 2-inch). Bake at 350° for 20 minutes.
Pre-heat oven to 350°. Place quartered biscuits in large Ziploc bag with sugar (white only) and cinnamon. Shake few pieces at a time until coated. Layer in buttered or sprayed Bundt pan. Pour any remaining sugar over top; and add nuts. Bring to a boil the brown sugar and margarine. Pour over top of biscuits in Bundt pan. Bake at 350° for 45 minutes. Cool 15 minutes.
Combine cream cheese and salad dressing, mixing until well blended. Stir in remaining ingredients. Cover and chill. Serve with assorted crackers.
Chop, cook and drain cabbage. Saute onion in margarine. Stir cream cheese, soup and onions into cooked cabbage with half the bread crumbs. Mix together and pour into casserole. Sprinkle with the other half of bread crumbs. Pour 3 tablespoons melted margarine over top. Bake, uncovered, 30 minutes at 350°.
Mix together 1 cup oats, 1 cup flour, 1/2 cup brown sugar and 1/2 cup melted margarine. Mix together and pat into bottom and up the sides of a 10-inch deep dish pie pan. Combine eggs, spices, pumpkin, evaporated milk and sugar. Pour into crust.
Melt 2 sticks oleo. Add cocoa and water. Bring to boil and pour hot mixture over dry ingredients. Add 1/2 cup buttermilk, eggs and vanilla; mix well. Pour into greased cookie sheet. Bake for 15 to 20 minutes at 350°.
Place sausage links in a large saucepan and add water to a depth of about 1/2 inch. Bring to boil; reduce heat. Cover and simmer 10 minutes until sausage is partially cooked. Drain. Slice sausage into 1/2-inch slices. Return to saucepan. Add tomatoes, chicken broth, tomato sauce, basil and oregano; blend well. Bring to a boil. Reduce heat and simmer for 20 minutes, stirring occasionally. Stir in pasta accents. Cover, bring to a boil, reduce heat and simmer 5 minutes or until vegetables are tender. Garnish with Parmesan cheese.
In large casserole, layer salted and peppered chops, then onions, then potatoes. Mix soups and pour over all. Cover and bake at 350° for 1 1/2 hours or until potatoes are tender.
Mix dry ingredients. Beat butter, sugar, fructose and vanilla until fluffy. Beat in eggs until smooth. Gradually add flour mixture and beat. Stir in candy. Drop by 1/2 teaspoon onto ungreased cookie sheet. Bake at 350° for 10 to 12 minutes.
Mix 1 part vinegar and 2 parts water together to cover the vegetables. Sprinkle a little salt and pepper to taste. A little sugar may be added, but not necessary. Let stand a while before serving.
Spread sugar cookie dough into bottom of ungreased pizza pan. Bake at 350° until golden brown. Cool completely. Beat cream cheese and sugar together. Fold in Cool Whip. Pour onto cooled crust. Add sliced fruit of your choice. Drizzle strawberry glaze onto fruit. Chill for at least an hour before serving.
Saute onion in butter; add broccoli and blend. Add cheese and simmer until blended. Add soup until blended, then add rice and pour into a casserole dish. Bake at 350° for 25 minutes.
Over medium heat, saute crumbled ground beef, onion, and garlic, stirring frequently. When meat is browned, drain off any fat. Add sugar, salt, basil, oregano, and crushed red pepper. Mix well. Add tomatoes (cut up), tomato paste, and puree. Bring to a boil. Reduce heat. Simmer, covered, stirring occasionally until thickened (1 1/2 to 2 hours).
In a bowl combine first 7 ingredients. Shape into twenty-four 1 1/2-inch balls. In a large skillet, melt butter; brown meat balls on all sides. Combine soup, cheese and sage. Meanwhile cook vegetables according to package directions. Drain. Arrange meat balls around sides of a shallow 1 1/2-quart casserole. Spoon soup mixture into center. Place cooked vegetables over top. Cover with foil. Bake at 350° for 30 minutes.
Grind first 3 ingredients in food chopper (coarse). Cover with boiling water and let stand 15 minutes. Drain. Add sugar, vinegar and salt. Simmer 15 minutes. Seal in clean jars. Add hot pepper to taste.
Cut cabbage into 8 sections. In aluminum foil pouch, combine all ingredients. Seal pouch. Place on gas grill on low heat. Cook for 1 hour with lid closed. Cabbage should be soft. Remove and serve. Based on palate heat tolerance, add or lessen peppers as needed. Dish is very spicy.
Mix ingredients together and pour into 9 x 13-inch pan. Top with 1/2 stick melted oleo and 2 cups of crushed corn flakes. Bake, uncovered, for 1 hour and 15 minutes at 350°.
Place slice of cake, layer with thin layer of apricot jam first, then layer of pumpkin, whipped cream, then vanilla pudding. Add second layer of pound cake. Press top layer of cake down gently. Run a layer of whipped cream down the middle of the top of the cake. Sprinkle with pecans, chopped finely.