HumbleIntelligence/food-ner-1-Million huggingface dataset:
Squeeze oranges and lemons. Add juice to pineapple and cherries. Put hulls in 1 quart cold water and let come to a boil. Add 4 tea bags. Set 5 minutes. Pour off liquid and sweeten with sugar. When cold, add 1 quart cold water and fruit juices. Put in refrigerator until needed. You may use ginger ale when serving.
Melt cheese and add other ingredients. Heat thoroughly and keep warm while serving. Serve with tortilla chips.
Boil the chicken in salted water. Strip meat from bones, leaving meat in large pieces. Mix soup and sour cream. Fold chicken into mixture and place in shallow casserole. Sprinkle crumbs over the top. Pour melted margarine over crumbs. Bake at 350° until bubbly and brown.
Slice onions and arrange in a 1-quart baking dish. Mix the rest of the ingredients and pour over the onions. Bake at 300° for 1 hour.
Mix sugar, cocoa, salt and milk and bring to a boil on stove. Check to see if done by dropping a drop into cold water. If it's hard enough to hold together, it's ready. Remove from heat and mix in vanilla and margarine. Beat. Pour into greased pan and let set.
Soften gelatin in 1/4	cup cold milk. Heat remaining milk to scalding over boiling water. Beat egg yolks and salt; slowly add milk, stirring constantly.	Return	to double boiler; cook until	mixture coats the spoon. Stir in gelatin until dissolved.	Chill until it begins to congeal. Beat egg whites until stiff, adding sugar gradually. Beat in milk mixture and flavoring. Fold in whipped cream. Pour into pie shell. Cover with toasted coconut. Chill 1 to 2 hours.
Steam shrimp in water and keep water. Mix cream cheese, garlic juice and onion juice with shrimp. Add Tabasco to season. Use water you saved to thin dip. It will get firmer after refrigerating and may need more liquid. Refrigerate and garnish with boiled shrimp.
Melt morsels over medium heat. Coat all ingredients well. Drop by spoonfuls onto wax paper. Let set. Yields approximately 2 dozen.
Mix cake mix as directed on package. Set aside. Beat cream cheese, sugar and egg with mixer. Stir in chocolate chips with a spoon. Line cupcake tins with paper liner. Put 1 tablespoon cake batter in each bottom, then 1 heaping teaspoon filling on top of cake batter, then top with another tablespoon cake batter. Bake according to directions for 24 to 30 cupcakes on cake package. No frosting needed.
Melt butter. Add sugar, salt and molasses. Boil until thick and forms a hard ball in water. Pour over corn. Stir while pouring. Butter hands or gloves and shape into balls.
Heat oven to 350°. Line baking sheet with foil. Grease foil. Mix all ingredients. Drop by teaspoons. Bake 8 to 10 minutes. Remove quickly.
Cook zucchini in boiling salted water until tender. Add carrots to water for 3 minutes. Drain zucchini and carrots. Add onions and sour cream; mix. Melt 1 stick butter and pour over stuffing; mix well. In a large casserole dish or 13 x 9-inch pan, put a layer of stuffing down. Use 1/2 of stuffing. Then add vegetables. Cover with remaining stuffing. Cover and bake until it bubbles at 350°.
Cook vegetables until tender. Wrap 1 slice of ham around 2 pieces of broccoli and 2 carrot sticks. Heat until warm. Heat Cheez Whiz and pour over roll-ups when ready to serve.
Heat oil in medium skillet. Add onion; saute until tender, but not browned (about 5 minutes). Stir in garlic; saute 1 minute. At this point, add Prosciutto or panchetta and saute 1 to 2 minutes. Add vodka and red pepper; simmer 2 minutes. Add red pepper and add tomatoes, stirring to break up tomatoes with side of spoon. Simmer 10 to 15 minutes until sauce is reduced and thickened. Slowly stir in room temperature heavy cream. Reduce heat and cook about 3 to 5 minutes until sauce thickens.
Dissolve gelatin in heated pear juice. Chill until slightly set. Mash pears with cream cheese and milk and beat well. Add jello mixture and blend well. Mix with Cool Whip and pecans. Mix well. Pour into mold. Chill until firm.
Brown beef with 1/2 onion and salt, pepper and garlic. Drain. Mix everything in crock-pot. Cook on low for 6 to 8 hours.
Cream butter and sugar; add eggs, well beaten. Then add the bananas, sliced thin. Sift soda and baking powder with flour and add alternately with sour milk, then add vanilla.
Cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add flour and whipping cream alternately. Blend well after each addition. Pour into well-greased and floured 10-inch tube pan and place in cold oven. Bake at 325° for 1 hour and 25 minutes or until done.
Mix brown sugar, butter, flour and nuts together. Spread in 9x13 pan and bake 8 minutes at 325°F. Crumble when cool and set aside. Reserve a small amount for topping.
Brown beef well, adding onions. Drain excess grease. Add next 4 ingredients. Mix well. Season to taste. Add soup, mixing lightly. Top with cheese. Bake at 350° for 30 minutes.
Combine the first 6 ingredients; reserve 1/2 cup and press the rest into a 9-inch quiche dish, bottom and sides. Bake at 400° for 10 minutes and set aside. Reduce oven to 325°.
Arrange pineapple chunks in dish. Mix sugar, flour and cheese. Put on top of pineapple. Melt margarine and add Ritz crackers. Put on top of pineapple. Bake on 350° for 25 minutes. Serves 6 to 8.
Cook manicotti shells in 3-quart boiling, salted water for 18 minutes or until tender but still slightly firm. Drain. Rinse with cold water then drain well. Meanwhile, for sauce, in a small, heavy saucepan stir cream cheese over medium low heat until melted. Slowly add milk, stirring until smooth. Stir in Romano or Parmesan cheese.
Dissolve yeast in water. Stir in oil, salt and pepper. Stir in enough flour to make a soft dough. Turn out on a floured surface and knead until smooth and elastic. Place in a greased bowl; cover and let rise until doubled. Punch down and roll into desired shape. Cover with pizza makings. Bake at 400° for 20 to 25 minutes. Makes 2 pizzas.
Brown beef and onion in skillet. Add soup and milk and mix well. Spread in casserole dish. Cover with layer of frozen Tater Tots. Bake at 375° for 1 hour or until potatoes are done.
Place in an 8-inch single pie crust pan. Beat eggs; mix in corn syrup, sugar, peanut butter and vanilla. Pour into unbaked pie crust. Bake at 350° for 45 to 50 minutes until top is brown and crisp. Cool before serving.
Preheat oven to 350°. Grease and flour 3 (8 1/2-inch) loaf pans. Combine oil, eggs, water and pumpkin. Into mixing bowl sift together dry ingredients. Make a well in center and add pumpkin mixture. Blend just until dry ingredients are moistened. Stir in pecans and raisins. Turn batter into pans and bake in preheated oven for about 1 hour. Makes 3 loaves.
Boil the first 3 ingredients for 2 minutes; reduce heat. Add the vanilla and peanut butter. Stir until smooth. Add the cereal. Mix until flakes are coated. Drop by teaspoon on wax paper on a cookie sheet.
In large skillet saute cabbage and onions in Crisco until cabbage is very brown. In separate skillet, add tomatoes to browned beef and mix. Stir beef mixture into cabbage mixture and serve hot.
Preheat oven to 375°. Spray a 10-inch spring-form pan with cooking oil and set aside. In a medium bowl, whisk together almonds, brown sugar and flour until well combined. In a large bowl, beat egg whites with salt until they just hold stiff peaks and fold in nut mixture gently but thoroughly. Fold in oil, vanilla and almond extract and spread batter in prepared pan. Arrange cherries evenly over batter and sprinkle with granulated sugar. Bake cake for 25 to 30 minutes or until a tester comes out clean. Cool on rack.
Cream butter and powdered sugar. Mix vanilla and chopped black walnuts. Add vanilla; chill. Roll in small balls and pat down with a fork to size on cookie sheet. Bake 12 minutes at 350°. When done, roll in powdered sugar. Pack in airtight jar when cool.
Stir oil and sugar together; beat in eggs, one at a time. In another bowl, sift the flour, baking soda, salt and cinnamon together. Add the sifted mixture to egg mixture and stir well. (I use my mixer.) Add the grated carrots and mix well. Bake in a greased pan at 325° for 30 to 35 minutes. You can use loaf pans instead of the round cake pans but it will make 2 layers. Also you can cut the ingredients in half if you don't want a large cake.
Boil cranberries in 2 cups of water used for jello. Cranberries will explode and soften. Dump in sugar and dry jello. Stir. Let cool, but not jell. Add pineapple, nuts and apples. Stir until well coated. Pour into a large serving bowl and cover with mini marshmallows.
Sift together all dry ingredients, except sugar. Prepare carrots, pineapple and nuts. Grease and flour 3 round pans or 1 sheet pan. Preheat oven to 350°.
Peel potatoes if skin is tough; otherwise, wash and dry. Cut potatoes into thin slices but not all the way through (use a handle of a spoon at bottom of potato so as not to cut). Fan potatoes out after slicing. Place potatoes in microwave-safe dish. Sprinkle with butter and chopped parsley, chives and sage. Microwave at High for 10 minutes. Rearrange after 5 minutes. Let rest 5 minutes. Sprinkle with grated cheese and Parmesan cheese. Microwave for another 4 to 6 minutes on High, until cheeses are melted. Sprinkle with salt and serve.
Cream margarine and sugar together. Add egg and beat until fluffy. Add flour, salt, soda and baking powder together. Add to cream mixture and beat until well blended. Add gumdrops, coconut and oatmeal. Blend into dough. Drop by teaspoonful onto cookie sheet. Bake at 350° for 10 to 12 minutes.
Pour in a 9 x 13-inch pan. Bake at 350° or 15 to 20 minutes and cool.
Layer the ingredients in a large salad bowl. Mix 1 cup mayonnaise and 1 tablespoon lemon juice; frost bowl completely. Refrigerate 24 hours, uncovered. After serving, store covered.
Dip cutlets into flour. Mix eggs and milk. Dip cutlets into egg-milk mixture. Carefully coat with bread crumbs, not too heavily. Let stand for 5 to 10 minutes to seal coating. Deep-fry cutlets until browned on both sides, about 3 or 4 minutes. Turn cutlets several times during cooking. Do not pierce. Remove cutlets from lard with tongs and drain over pan for a few seconds before removing to absorbent paper.
Saute onion and garlic in melted butter over medium heat until tender. Pour in broth and heat to boil. Add rice and salt. Cover and simmer for 20 minutes. Remove from heat; add Parmesan and cool 20 minutes. Add egg. Mix well.
Heat corn syrup and sugar until sugar is dissolved. Add peanut butter and corn flakes to the mixture. Drop on buttered waxed paper.
In a large saucepan cook onion and garlic in butter until onion is tender. Blend in flour. Cook, stirring constantly until flour is golden brown. Stir in tomatoes, water, pepper, spices and Tabasco sauce. Bring to a boil; reduce heat and cover, simmer for 20 minutes. Remove bay leaves. Stir in okra and bring to boil; reduce heat and simmer 5 minutes. Stir in shrimp and crab meat, cook about 5 minutes or until heated through. Serve over hot rice. (Traditionally, rice is mounded in a heated soup plate and gumbo spooned around it.) Serves 6.
In large saucepan, saute onion, garlic, broth and cumin; bring to boil. Reduce heat; cover and simmer 15 minutes. Add half and half, corn, chilies, cheese and Tabasco. Cook and stir until cheese melts and mixture is hot. Makes 2 quarts.
Sprinkle chops with salt and pepper; brown well in oil in 10-inch skillet. Remove chops. Drain excess fat. Add rice to skillet. Stir in remaining ingredients. Place chops over top. Bring to a boil. Simmer (covered) 45 minutes or until rice and chops are tender. Makes 6 servings.
Mash beans and stir in grated cheese. (Jack cheese is usually used, but grated American or Cheddar cheese may be used.) Heat shortening and add bean mixture. Stir until cheese is melted and mixture is piping hot.
Fry bacon; drain. Brown cooked rice, onions and diced green pepper. Stir frequently. Pour tomatoes over rice and other ingredients. Stir until blended. Add seasonings and crumbled bacon.
Spread in bottom of 9 x 12-inch dish the jalapeno dip. Mix together the sour cream, mayonnaise and taco seasoning mix. Put on top of dip. Layer onions, tomatoes, olives and cheese. Serve with nacho chips.
Cook Brussels sprouts according to directions on package. Be sure they are tender. Drain. Place Brussels sprouts in greased baking dish and stir in cream of celery soup, salt and pepper. Cover with dry bread crumbs and dot with butter. Bake at 400° for 20 minutes. Serves 5 to 6.
Combine first 3 ingredients in Dutch oven. Cover and cook over medium heat 25 minutes or until tender. Spoon 1/2 of mixture into food processor or blender. Blend until smooth. Continue with balance of mixture. Stir in white pepper; add cream and warm. Can be served warm or chilled.
Prepare and cook macaroni; set aside. Drain. Combine macaroni, ham, celery, radishes and cucumber. Blend together mayonnaise, yogurt, mustard and garlic salt. Toss dressing with salad mixture. Serve immediately or cover and chill. Refrigerate leftovers. Serves 6 to 8.
Beat eggs slightly; add sugar, corn syrup, melted butter, vanilla and salt. Stir until blended. Stir in pecans; pour into unbaked pastry shell. Bake in hot oven (400°) for 15 minutes. Reduce heat to moderate (350°) and bake 30 to 35 minutes longer or until firm around the edges.
Melt margarine in medium saucepan. Add bell pepper, onions and uncooked rice. Saute for 2 to 3 minutes, until vegetables become tender and rice begins to brown. Add thyme, chicken broth and mushrooms; bring to a boil. Cover, reduce heat and simmer for 20 minutes or until liquid is absorbed. Let stand 5 minutes. Makes 6 servings.
Mix well. Roll each into a ball and place on greased cookie sheet. Gently flatten in a criss-cross pattern with a lightly floured fork. Bake at 350° for about 10 minutes.
Heat oil in large cast-iron skillet. Flour meat. Brown meat and onions together. Lower fire and add tomatoes, salt, pepper and 3/4 can of water. Cover and simmer 1 1/2 hours or until tender. Add tomato sauce, potatoes, salt and pepper and more water if needed. Cover and cook half hour. Drain string beans and add. Continue simmering, covered, another 15 minutes.
Mix sugar and flour. Heat oleo, cocoa, water and shortening to boiling point. Pour hot mixture over dry mixture. Blend well. Add buttermilk to which soda has been added. Add beaten eggs and vanilla last. Batter will be very thin. Bake in 10 x 15 x 1-inch pan for 20 minutes at 400°. When cake is cool, cut in half. Take vanilla ice cream and cut in 1-inch thickness for filling for the 2 halves. Keep in freezer until ready to serve. To serve, cut in slices or squares and top with the Heavenly Hot Fudge Sauce.
Mix potatoes and eggs while hot with rest of ingredients. Serve while warm or refrigerate and serve later.
Soften cream cheese in a large bowl. Beat cream cheese, mayonnaise and lemon juice until smooth. Mix in pineapple, nuts and bananas. Fold in cranberries and whipped cream last. Freeze until firm.
Heat together the enchilada sauce and tomato sauce. Add picante sauce to taste. Layer as follows in 9 x 13-inch greased pan: 6 corn tortillas (dipped in enchilada sauce), Ranch Style beans, hamburger meat and onions, rice, 1/2 the cheese, 6 corn tortillas (dipped in enchilada sauce), remaining enchilada sauce and remaining cheese. Cook in 425° oven until cheese melts, 30 to 40 minutes.
Sift all dry ingredients together in a large mixing bowl. Add shortening, egg, banana and vanilla. Mix well. Add walnuts. Drop by teaspoonfuls onto cookie sheet. Bake at 400° for 12 minutes.
Boil hamburger until done; drain. Add all ingredients, except potatoes and cheese. Put in baking dish. Mix instant potatoes by the recipe on the package. Add the potatoes, by spoonfuls on top. Break cheese into pieces and put on top of potatoes. Bake in 400° oven for 20 to 25 minutes.
Dissolve yeast in warm water. Mix flour, sugar and soda together. Add shortening, buttermilk and dissolved yeast, mixing well with hands. Roll out and bake at 450°.
Mix vinegar, sugar, celery seed, mustard seed and salt. Pour over slaw mixture and let stand overnight. When ready to serve drain off just the slaw you use. The part left in the refrigerator leave in the vinegar until you use it. Keeps well in refrigerator.
Mix pudding with 3 cups cold milk until thick. Fold in Cool Whip. Layer your dish with graham crackers, then add the pudding mix. Make as many layers as you want. Make sure crackers are last on top and then spread chocolate icing on top.
Whip softened cream cheese with sugar. Combine cream cheese with Cool Whip. Slice bananas over baked pie shells. Spread mixture over bananas. Top with blueberry filling and refrigerate.
Prepare steak strips. Season with salt and pepper. Place in the middle of each strip of steak 2 tablespoons cooked sausage, 1 dill pickle, a portion of carrots, parsley and onions. Starting at one side, roll up (like when making cabbage roll). Fasten with toothpick. Dredge each roll in the flour. Brown each roll. Place in a casserole. Add tomato paste to stock. Pour around beef rolls. Cover casserole. Bake slowly at 300° or simmer for 90 minutes or until tender.
Combine first 5 ingredients, stir in pecans. Combine remaining ingredients. Add to flour mixture, stirring just until dry ingredients are moistened. Spoon batter into 2 greased and floured 8 1/2 x 4 1/2 x 3-inch loaf pans. Bake at; 350° for 1 hour and 10 minutes or until a wooden pick comes out clean, and let cool on wire racks. Makes 2 loaves.
Spread cream cheese in 10-inch square microwave (Pyrex) dish or glass pie pan. Spread chili on top of cream cheese. Top with package of Cheddar. Cover with plastic wrap and microwave on High for approximately 5 minutes or until Cheddar cheese is melted. Serve with tortilla chips.
Spread cherries over bottom of square pan (8 x 8-inches). Sprinkle nuts over this, then sprinkle cake mix over it. Sprinkle the 2 tablespoons water over top of mix. Dot with butter slices. Bake 1 hour in oven at 350°.
Arrange pecan halves in clusters of 3 on a buttered baking sheet. Form pecans into 36 clusters. Combine caramels, butter and milk in a glass bowl. Microwave on High 2 to 3 minutes or until caramels are melted, stirring once or twice. Stir again until smooth. Cool until thickened. Spoon rounded spoonfuls onto center of each cluster. Cool until set. Microwave chocolate chips in glass bowl on High 1 1/2 to 2 minutes or until softened; stir until smooth.
Boil chicken and remove from bone. Cook spaghetti in strained chicken broth; drain. Add chili powder, salt, tomatoes and Ro-Tel tomatoes. Saute onion and celery and add to spaghetti mixture. Add cut up chicken to mixture and place in greased 9 x 13-inch casserole. Top with grated cheese and bake at 350° for 30 minutes.
Combine cornstarch, brown sugar, salt, butter and orange juice; cook until thickened. Arrange carrots	and almonds in a large double thickness square of heavy duty foil. Pour sauce over carrots and	almonds; seal	foil securely. Cook on gas grill at medium heat setting for 20 to 30 minutes. Serves 6.
Chop onion, celery and garlic. Melt butter in frying pan. Add onion, celery and garlic. Cook until onion is clear in color and celery is tender. Be careful not to burn garlic. Pour over stuffing mix. Add water and baby food. Mix until moist. Add more water, if necessary. Stuff bird and cook as directed.
Brown beef in oil. Add bouillon cubes, then boiling water. Cover and bring to boil. Then simmer gently until done. This soup is superb. Stores well and freezes well in tightly covered containers. Makes 3 to 4 quarts.
May use 1/2 to 3/4 cup Marzetti Slaw Dressing for sauce in place of mayonnaise, sour cream, lemon juice and garlic salt.
Make a sauce with butter, flour and milk. Cook over low heat until thickened and smooth; remove from fire. Add onions and cheese and stir until cheese is melted. Add beaten egg yolks and blend well. Carefully add the asparagus, cut in small pieces. Season to taste. Fold in beaten egg whites.
Cook apples, quartered but not peeled, in 1/2 cup water until soft. Run through colander. Use this applesauce, 6 cups cider, brown sugar and spices; put in large pan and bake at 250° for 6 to 8 hours, stirring thoroughly every 1/2 hour.
In a saucepan, mix Lawry's sauce mix, tomatoes, olives and salad oil. Mix thoroughly. Bring to boil. Then reduce heat and simmer uncovered for 25 to 30 minutes, stirring often. Brown the meat while stirring in all of the seasonings, onion and bell pepper. Cook spaghetti and drain. Add the drained noodles and sauce to the meat mixture. Mix thoroughly. Simmer until ready to serve.
Place brisket in large pot, covering completely with water. Bring to a boil and then let simmer for 2 hours. Add onions, carrots, potatoes and cabbage. Cook 1 more hour. Carve meat against the grain. Delicious 1 pot meal.
Drain oranges. Mix oranges, cottage cheese and dry jello. Add nuts. Refrigerate.
Combine apples and sugar. Let stand. Beat eggs slightly. Stir in oil and vanilla. Mix flour, baking soda, cinnamon and salt. Stir into apple-sugar mixture. Stir in walnuts. Pour into greased and floured oblong pan or Bundt pan. Bake at 350° for about 1 hour or until cake tests done.
Beat eggs, sugar, Eagle Brand milk and vanilla pudding. Add flavorings and half and half; beat. Add pecans. Fold in whipping cream. Freeze. (I freeze about 5 hours before serving and place container in my freezer so mixture will be a little stiffer.) Makes about 1 gallon.
Combine Crisco and softened cream cheese. Mix powdered sugar and cocoa. Add with cream and vanilla until spreading consistency. Spread on cooled cake.
Cook and peel yams and cut in quarters. Place yams in a 13 x 9 greased pan. Bake in oven at 325° for 15 minutes. In saucepan, mix remaining ingredients; stir constantly. Bring to a boil for 5 minutes. Pour over yams and bake for 15 more minutes. Baste often with the juice. Serve hot.
Cream together sugar and shortening. Add raisins. Sift together flour, salt and spices. Dissolve baking soda in warm water; add applesauce. Stir immediately into sugar, shortening and raisin mixture. Add dry sifted ingredients. Bake in greased 9 x 9-inch or 8 x 10-inch pan in 375° oven for 3/4 hour.
Preheat oven to 350°. Mix all ingredients. Pour into pie shell. Bake at 350° until firm.
Peel and slice the potatoes. Boil until soft. Drain off water. In a large skillet, brown ground beef and onions. Drain excess grease. In a large baking dish, pour potatoes, ground beef mixture, cream of mushroom soup and evaporated milk. Mix lightly. Bake at 350° for 30 minutes.
Mix well all ingredients. Add 3 tablespoons melted butter. Bake in greased loaf pan at 350° for 1 hour.
Combine dry ingredients in a bowl. Mix the sugar, oil, eggs and pumpkin. Gradually add dry ingredients; mix well. Drop by tablespoon onto ungreased pan. Bake at 350° for 10 to 12 minutes. Makes about 25 medium size pies.
Cream the flour, sugar and margarine together well. Add eggs and cocoa. Cream with flour mixture and add nuts. Bake at 350° for 15 to 20 minutes.
Combine broth, celery and onion. Cook 20 minutes covered. Add potatoes and vegetables. Cook 30 minutes. Add soup and cheese cut into small cubes.
Mix all together and marinate awhile. It may not take the full bag of Fritos. Add these just before serving.
Preheat oven to 325°. In spring-form pan, mix graham cracker crumbs, packed brown sugar and butter. Pat mixture into the bottom of the pan (for crust). Bake 5 to 8 minutes or until puffy. Set aside.
Blend margarine, cream cheese, sugar and salt. Add eggs and blend one at a time. Add vanilla. Add flour gradually, mixing well. Pour into greased and floured Bundt pan. Place in cold oven and turn to 275°. Bake for 1 hour and 45 minutes. Turn oven to 300° last 15 minutes of cooking time. Remove from oven and let cool 10 minutes before removing from pan.
Mix sugar, butter and cream. Cook until mixture is thick and brown. Remove from heat. Combine milk, flour and egg yolks. Stir in first mixture. Cook until thick, stirring constantly. Pour into baked pie crust. Top with meringue.
Place peeled and deveined shrimp in single layer on bottom of broiling pan. Crush 4 garlic cloves with garlic press or slice very thinly. Add butter, lemon juice, salt and oregano. Heat until shrimp are pink. Sprinkle with parsley and serve immediately.