HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour boiling water over the tea, cloves, orange rind and cinnamon. Cover and steep for 3 to 8 minutes. Stir. Strain through fine strainer. Serve hot with cinnamon sticks or peppermint sticks in each cup. Serves 8.
Brown ground beef and onion; drain. Add taco mix and salsa; simmer. Smooth cream cheese on bottom and sides of pie dish and pour in beef mixture. Top with Cheddar cheese. (May add lettuce, tomato, sour cream, black olives, etc. for variety.)
Mix cake as directed on box. Pour 1/2 of mixture into a greased 13 x 9-inch cake pan. Bake 15 minutes as directed on box. Place butter, caramels and milk in top of a double boiler; stir until caramels are melted. Cool slightly; spread over baked cake. Spread remaining cake batter over caramel mixture. Sprinkle with pecans and chocolate chips. Bake 20 to 25 minutes more.
Drain juices from oranges and pineapple; add water to make 1 c. Have cream cheese at room temperature. Add to jello, which has been dissolved in hot water. Add all ingredients except cream. Let chill until thickened before adding whipping cream. 1 envelope of plain gelatin can be added to hot jello to ensure it will be firm enough.
Crush crackers and corn flakes. Mix with corn, onion, soup, salt and pepper. Place in a baking dish. Bake at 375° for 30 to 45 minutes.
Fill blender 3/4 full with ice cubes. Add the lemonade, vodka, water and strawberries. Blend on high speed until nice and frothy.
Mix cake mix, butter, 1 egg and 2 tablespoons lemon flavoring into a dough. Spread in greased pan.
Place vanilla wafers in pan. Mix mashed bananas, milk, and flour to thicken. Boil till thick. Pour over wafers.
Mix and cook cake as directed on box. While hot, poke holes in top of cake. Pour Eagle Brand milk and cream of coconut over cake. Let cool, top with Cool Whip and coconut.
Line 9 x 13-inch pan with wax paper. Mix pumpkin, milk, sugar, eggs and cinnamon and pour into pan. Pour box dry cake mix over pumpkin mixture. Pat nuts onto cake mix. Spoon melted and cooled margarine over nuts evenly. Bake 50 to 60 minutes at 350°. When cooled, invert cake on platter and peel off wax paper. Mix frosting.
Cut bananas into thick slices about 1/4-inch each. Evenly cover the bottom and lower edges of the pie crust with banana slices. Beat together milk and pudding mix for 1 to 2 minutes. Gently pour pudding over the banana layer and refrigerate. Allow 1 hour to set.
Combine cake mix, pudding mix, water, eggs and oil. Stir in coconut and nuts. Pour into greased and floured tube pan. Bake at 325° for 1 hour. Cool 15 minutes and remove from pan.
Puree bananas in blender (1 cup). In medium bowl, combine bananas, eggs, sugar and butter until blended. Stir in vanilla. In large bowl, combine flour, baking powder, cinnamon and salt. Stir banana mixture into flour mixture until evenly moistened.
Combine sugar, sour cream, flour and salt. Place the blackberries in pastry shell. Spread sour cream mixture on top of pie. Combine bread crumbs, remaining sugar and butter or margarine and sprinkle on top of pie. Bake at 375° for 40 to 45 minutes or until done. Serve warm.
Prepare rice as directed. Mix together the salt, mayonnaise and pepper. If you like, add 1 teaspoon grated onion to this mixture. Add chicken, Swiss cheese, pickle and hot rice. It is important that the rice be hot. Add peas; mix gently. Cover and chill about 1 hour, or for a very different flavor, serve at room temperature. Serve on salad greens garnished with tomatoes and olive wedges. Serves 6 to 7.
Mix Crisco, sugar, eggs and bananas. Stir in remaining ingredients. Cover; chill about 1 hour. Heat oven to 375°. Drop dough by rounded teaspoonful about 2 inches apart onto lightly greased baking sheet. Bake 8 to 10 minutes. Cool. Frost with Lemon Butter Icing. Makes about 3 1/2 dozen cookies.
Mix sugar, cornstarch, Jell-O and water. Cook until clear. Let cool. Add sliced strawberries. Let set. Top with whipped cream.
Butter a large casserole dish. Layer potatoes and onion in dish. Brown pork chops in skillet. Put chops on top of potatoes. Sprinkle with salt and pepper. Mix can of tomato soup and 1/3 soup can of water together and pour over chops. Bake, covered, in a 375° oven for 1 1/2 hours.
Mix well. Place small pieces of raw bacon over top. Cover. Bake in 325° oven for 1 hour. Remove cover, bake 45 minutes more. Serves 12.
Preheat oven to 350°. Unroll crescent dough in one piece onto ungreased baking sheet. Brush pepperoni with egg yolk and roll in flour. Place on dough and roll up, covering completely. Tuck in ends neatly. Bake 15 to 20 minutes or until golden brown. Slice thinly and serve with your favorite mustard for dipping.
Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoonfuls onto ungreased baking sheet. Bake in preheated 375° oven for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
Microwave for 25 to 35 minutes on Medium-High, or until well done in center. Pour off liquid and let stand, covered with foil, for 5 minutes before serving.
Mix all ingredients. Bake layers at 300° for 35 to 40 minutes, or until tests done.
Steam vegetables in 1/4 cup Mazola margarine until tender. Mix vegetables with bread crumbs, sausage and ham. Moisten thoroughly with turkey stock (or canned broth or cubes). Season to taste. Bake in moderate (350°) oven for 30 to 45 minutes. Can serve with gravy made with stock or broth.
Mix soup, cheese, onion, sour cream, salt and pepper. Stir in broccoli. Mix dressing with melted margarine. Stir 1/2 of dressing mix into broccoli mixture and pour into a casserole dish. Top with remainder of dressing mix. Bake at 350° for 30 minutes.
Combine gelatin and boiling water; stir until gelatin is dissolved. Beat in yogurt and honey; chill until partially set (mixture will be the consistency of unbeaten egg whites). Whip gelatin with electric mixer until light and fluffy, 1 to 2 minutes. Reserve a few whole berries for garnish; slice remainder and fold into gelatin. Chill again, if necessary, until mixture mounds when dropped from a spoon. Turn into crust. Chill until firm, several hours or overnight. Garnish with whipped cream and reserved berries.
Brown hamburger and onions together. Season to taste. Drain grease. Add tomato sauce and water. Cook 20 to 30 minutes; mixture will be soupy. Cook 1 package noodles and put in casserole. Mix sour cream and cream cheese. Pour over noodles. Put meat on top. Bake at 375° for 40 to 45 minutes.
Combine above ingredients together in a sauce pan. Heat over low heat stirring with a whisk often until jelly is melted. Brush on chicken, ribs, or pork chops.
In a saucepan, combine sugar and cocoa. Gradually add water; bring to a boil. Add milk and boil for 5 minutes, stirring occasionally. Add butter and vanilla. Stir until butter melts. Serve over ice cream.
Mix cake according to directions; bake in 2 layers. When cool, split layers. Make filling. Mix sugar, sour cream and coconut. Mix well and chill thoroughly. Reserve 1 cup filling mixture. Spread the rest between layers of the cake as you stack layers. Mix reserved 1 cup filling with Cool whip. Ice top and sides of cake. Seal in an airtight container. Refrigerate 3 days before serving.
Grease Bundt pan. Sprinkle nuts in bottom of pan. Place rolls on top of nuts, sprinkle dry pudding mix on top of rolls. Melt butter in small skillet and add in sugar and cinnamon. Pour over rolls. Fix night before and leave in oven overnight. Next morning remove from oven and gently press rolls that have risen out of pan back. Bake at 350° for 25 minutes. Take top rack out of oven.
Beat eggs, sugar and flour until stiff. Add margarine, milk, coconut and lemon extract. Mix well. Pour into two 9-inch pie pans. Bake at 350° for 30 to 40 minutes. Pie makes its own crust.
Blend together both packages of cream cheese. Add beef, Worcestershire sauce and onion. Refrigerate and serve with crackers.
In saucepan, combine celery, water, water chestnuts and salt. Simmer 8 minutes; drain. Place vegetables in mixing bowl. Add soup, oleo, bouillon granules and pimiento; mix well. Place mixture in 1 1/2 quart casserole (greased).
Layer sliced banana on bottom of crust. Mix pudding mix with milk for 1 to 2 minutes. Add drained pineapple to pudding mix. Pour pudding and pineapple mixture over banana layer. Top with Cool Whip.
Cream butter, add sugar, add eggs and blend in the dry ingredients. Mix well. Add flavorings and bake in greased tube pan (10-inches) at 325° for 1 hour. Cool in pan for 10 minutes before removing cake.
Cream butter and sugar thoroughly. Add egg yolks, one at a time and mix well. Sift flour with soda, mix flour and sour cream alternately. Beat egg whites and fold in. Bake for 1-1/2 hours in a 350 degree oven. Do not open oven door while baking.
Dissolve yeast in warm water. Add 1 teaspoon sugar; let rise. Mix egg, sugar, vegetable oil, salt and 1 cup warm water to yeast mixture. Add about 4 cups flour. Put in a greased bowl and let rise. Let stay in refrigerator overnight.
Cook onion in margarine until clear. Mix margarine and onion with Worcestershire, poppy seed and mustard. Using a sharp knife, cut dinner rolls without separating them down the middle. Spread margarine mixture over dinner rolls on both cut sides. Layer ham and cheese over bottom half of dinner rolls. Replace the tops. Heat at 350° for 15 to 20 minutes. Cut sandwiches apart into 48 finger sandwiches.
In a large pan, melt butter and add all liquids and seasonings. Add cereal, nuts and pretzels. Bake at 225° for two hours, mixing every 20 minutes. Bake uncovered.
Dissolve soda in hot water and pour over dates. Let stand 10 minutes. Add chopped nuts to cake mixture. Make a stiff batter. Pour in loaf pan and bake in slow oven at 300° to 350°.
Cut steak into pieces; brown in skillet 2 minutes. Add bouillon, garlic, soy sauce and salt. Cover and cook 5 minutes. Stir in pepper and onion; cook an additional 2 minutes. Yields 4 to 6 servings.
Line a 9-inch pie pan with pastry. Sprinkle with 1 tablespoon sugar and 1 tablespoon cake flour. Drain cherries, saving juice. Combine sugar, cake flour and salt. Gradually stir in juice. Add almond extract and lemon juice. Combine with cherries and pour into pastry lined pan. Dot with butter and put top crust in place. Bake 30 to 35 minutes at 425°. (This recipe is for the 1 pound size can.)
Combine all ingredients in a large bowl except bacon. Cover. Marinate in refrigerator overnight. Drain shrimp from marinade, saving liquid. Wrap each shrimp in 1/2 slice bacon. Broil until bacon is crisp. Cook marinade down to 1 cup liquid. Put in a cup. Serve surrounding liquid with toothpicks for dunking. Serves 6. An excellent appetizer or hors d'oeuvre.
In a large skillet, melt butter; add crushed garlic and saute until soft. Add onion and bell pepper (red and green); saute until soft. Add chicken breasts and saute over medium-high heat until almost done, about fifteen minutes. Add white wine, Italian seasoning, lemon juice and parsley flakes; cover and continue to heat over medium to low heat until chicken is done. Add cream; cover and continue to heat. (Linguine should be almost ready to serve.) If needed, mix cornstarch in about 1 1/2 tablespoons water and stir into sauce for thickening. It should not be too thick, but the consistency of a creamy sauce. Remove chicken and place on a plate. Pour sauce over drained linguine in a pot or bowl and mix. Serve linguine on the side. Sprinkle with grated Parmesan cheese, if desired. A nice green salad with Italian dressing and garlic bread or sticks, served with a chilled white wine will top off a great meal. Try spumoni for dessert. Make it a perfect evening; put on an Italian opera or a great Italian singer on the tape deck or CD player. If it's a really romantic evening, set the table with red and white linen, candles and dim the lights.
Heat the 3 cans of soup; add cheese and milk to desired thickness. Cook broccoli until about done. Put cooked rice in roaster. Add heated soups and broccoli; top with Tater Tots. Bake at 350° until Tater Tots are slightly browned.
Place the cranberries, sugar, water and orange juice in a heavy saucepan; bring to the boil, stirring until the sugar is dissolved. Reduce heat and simmer until the berries break open and the liquid is reduced a bit. Remove from the heat; add cinnamon and orange zest. The sauce will thicken as it cools. It will last refrigerated up to a month. Makes 3 to 4 cups.
Mix all together well. If mixture is sticky, add more bread crumbs. Put through meat grinder and break into 2 or 3-inch lengths. Boil in 1 quart chicken broth.
Sift first four ingredients together. Cream butter or margarine with sugar. Blend in egg, milk and flavorings. Blend into dry ingredients. Chill in refrigerator overnight or for 2 hours. Roll chilled dough 1/8-inch thick on floured board. Cut into desired shapes with floured cookie cutters. Bake on ungreased cookie sheet for 10 to 12 minutes at 375°.
Mix sugar, salt and vinegar together until sugar dissolves. Pour over cucumbers, onions and green peppers. Cover. Let stand overnight.
Dissolve bouillon cubes in the hot water. Put everything together in large pan. Simmer for 1/2 hour.
Dissolve jello in hot fruit juice; mash in cream cheese. Stir in fruit. Add nuts and Coca-Cola. Chill until firm.
Remove wilted leaves of Brussels sprouts; trim ends of stems and make shallow cross cut in each stem. In large pan, bring sprouts and water to boiling. Cover, reduce heat and simmer 8 to 10 minutes or until tender. Drain. Rinse with cold water and drain well.
In a saucepan, melt 4 1/2 tablespoons butter and stir in flour. When blended, gradually stir in milk and cream, stirring constantly, with a wire whisk. When the mixture is thickened and smooth, season to taste with salt and pepper.
Add chicken, celery, onion and seasoning to stock. Bring to a boil. Add noodles. Cover and cook until noodles are almost tender (5 to 10 minutes). Mix flour with small amount of milk until smooth. Add remaining milk. Stir into soup. Cook to desired thickness.
Tomatoes can be seeded and chopped. Mix all ingredients. Makes about 3 1/2 cups of salsa.
Combine all ingredients, except for bread. Hollow out each loaf. Spoon filling into bread bowl. Bake for 60 minutes at 350 degrees. Serve with crackers or more bread for dipping.
Melt margarine in saucepan. In same pan add sugar, eggs and vanilla. Add flour and cocoa and mix well. Pour in greased and floured sheet pan or sprayed with PAM. Bake at 350 for 20 minutes. (No more no less.)
Drain pineapple, leaving a little juice. Soften cream cheese in mixing bowl. Add whipped topping. Beat for 1 minute at medium speed. Add crushed pineapple. Blend all 3 ingredients for about 1 minute at low speed. Slice off tops of anginetti. Drop filling from tablespoon onto bottom layers. Replace tops. Refrigerate puffs until ready to serve. Filling should be enough to fill 1 package of cookies.
Blend flour and cornstarch with enough water to make a paste. Boil water and salt; add to cornstarch mixture. Cook until clear. Cool overnight. Add 6 to 8 cups of flour and knead until right consistency.
Cook and drain pasta, according to directions. Rinse under cold water and drain well. Add the remaining ingredients and stir or toss well. Chill and serve.
Combine ingredients and mix well. Form into balls the size of walnuts. Place on cookie sheet. Make indentation in each with a thimble. Fill with jam or jelly of your choice. Bake at 350° for 13 minutes or until very light brown.
Dissolve yeast in warm water. Sift dry ingredients. Stir in yeast and add shortening. Mix thoroughly. Put on floured bread board and knead until smooth. Roll out as biscuits and cut. Let stand 1 hour. Bake in 450° oven until done.
Thaw potatoes 45 minutes. Combine all ingredients. Put in 3-quart baking dish and bake 1 hour at 350°.
Cook the potatoes in water until done. Melt the lard or butter in heavy frypan. Add the flour; stir over medium heat until flour is brown. Stir into potatoes and water; cook for a few minutes. Add milk to make soup of desired consistency. Salt and pepper to taste.
In a greased 13 x 9 x 2 inch pan or baking dish, layer the potatoes and onion. Crumble beef over onion. Spread the soups over the beef. Cover and bake at 350° for 55 minutes. Uncover; sprinkle with chips. Bake 20 minutes longer or until meat is no longer pink.
Combine all ingredients. Stir well and cover. Place in fridge overnight before serving to fully blend flavors. Keeps in fridge up to a week. Makes 2 cups.
Grease an angel food pan or Bundt pan. Drop frozen rolls in. Combine pudding mix, brown sugar, cinnamon and nuts in a small bowl. Sprinkle over rolls (It will sift down as it rises). Cut butter into patties and arrange over top. Cover with foil (Just lay on top, shiny side up; do not seal). Let stand overnight on countertop.
Saute first 5 ingredients in a bit of olive oil. Add the rest of ingredients and simmer, covered, for about 20 minutes or until eggplant is softened. Chill overnight and serve.
Melt butter and brown sugar. Add other ingredients. Bake until knife comes out clean at 350° about 25 minutes.
Mix corned beef spread, pickle, horseradish and sour cream in medium size bowl. Spread evenly on 24 slices of bread, leaving remaining 12 slices unspread. Make 12 sticks of 2 spread slices (spread side up) and 1 unspread slice each. Wrap in plastic bags or wax paper. Refrigerator overnight or until serving time.
Mix ground beef lightly with bread crumbs, egg, milk, onion, salt and pepper. Pack mixture into 2 quart microwave dish. Make a round hole in the middle of meat so that meat cooks evenly. Cover with wax paper and cook in microwave oven 5 minutes at medium high. Rotate dish one 1/2 turn and cook on high for 15 minutes or until done. Top with 1/2 cup of ketchup mixed with 1/2 tsp. mustard. Allow to sit for 5 - 10 minutes before serving. This can also be cooked in conventional oven. Just don't cover with wax paper.
Brown ground beef well in skillet and place in crock-pot. Add all remaining ingredients, except dry spaghetti; stir well. Cover and cook on low for 6 to 8 hours (on high for 3 1/2 hours). Turn to high for the last hour and stir in dry spaghetti.
Lay chicken in a pan. Melt butter and pour over chicken. Then add a dash of pepper, onion and garlic salt. Bake at 375° for 1 hour.
Cook ground meat and drain. Add chopped onions and cook until clear. Add picante sauce, chili beans, water and black olives and heat until hot. Serve over rice. This is great with green salad and steamed tortillas. Serves 6 to 8.
Bring vinegar, sugar and water to boil until syrup. Cube or slice pickles. Put back in jar in layers. One layer of pickles, next garlic clove, another layer of pickles, then garlic until you have them all covered. Pour on syrup. Put in refrigerator. Ready to eat in 2 days. Will keep for some time.
Saute onion, carrots, celery, basil and parsley in 1 Tbsp. butter until tender. Add broth, potatoes and beef. Bring to a boil. Reduce heat, cover and simmer for 10 to 12 minutes or until potatoes are tender. Meanwhile, in a small skillet, melt remaining butter. Add flour. Cook and stir 3 to 5 minutes until bubbly. Add to soup. Bring soup to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper. Cook until cheese melts. Remove from heat. Blend in sour cream. Serves 8 (2 1/4 qt.).
Combine morsels in a 2-quart glass casserole. Microwave on High (100% Power) for 3 to 4 minutes or until melted. Stir halfway through cooking. Stir in peanuts. Drop by teaspoonfuls onto wax paper. Let set until firm. Store in airtight container. Yields about 4 dozen clusters.
Mix sugar and cornstarch. Gradually add water and vinegar. Cook gently until thick and clear (10 to 15 minutes). Stir in margarine and salt. Add beets; reheat and serve.
Grease bottom of 10 x 15 x 1 jelly roll pan and place wax paper over bottom of pan. Grease (Pam). Combine ingredients. Pour into pan and bake at 350° for 15 minutes. Sprinkle confectioners sugar on no lint towel. Dump cake onto towel and remove wax paper. Roll lengthwise in towel and let cool.
Put oil in skillet. Get oil pretty hot. Flour, salt and pepper the tomatoes to taste. Put in skillet. Cook until golden brown. Turn and brown other side. Drain on paper towel.
Grind ham, bread crumbs and pork together. Mix all ingredients, mixing in about 1/2 cup of milk or enough to make moist. Mix all together. Bake at 350°.
Heat cranberry sauce and strain. Mix liquid, boiling water and gelatin, stirring until completely dissolved. Add lemon juice and salt and mix well. Chill mixture until slightly thickened. Add mayonnaise and beat with rotary beater until fluffy. Fold in reserved cranberries, apples and nuts. Stir and chill until slightly thickened. Fill cranberry sauce can 3/4 full of mixture for the largest candle. Spoon remaining mixture into assorted sizes of glasses or cans. Chill until firm. Unmold candles onto serving tray and insert birthday candle halves into the center of each "candle." Make the day before serving.
Dissolve coffee in water and chill. Add sugar and milk. Stir until dissolved. Pour into punch bowl and spoon in ice cream, stirring until partly melted. Add ginger ale. Serves 30 to 35 people.
Mix ground beef with rice, egg, tomato sauce, salt, cumin and chopped onion. In a pot put 2 quarts of water with 2 tablespoons salt to a boil. While water boils, make small size, or as decided, meatballs. Add meatballs to boiling water one by one until all meatballs are added to boiling water. Cook for 30 minutes. Serve with cabbage; cut in fine pieces and lemon.
Beat cheese until smooth; add sugar. Blend in sour cream and vanilla. Fold in whipped topping; blend well. Pour in pie crust and chill 4 hours. When ready to serve, top with strawberries or blueberries, if desired.
Preheat oven to 375°. Mix together all ingredients. Drop by spoonfuls onto an ungreased cookie sheet. Bake for 8 to 11 minutes.
Squeeze juice out of tomatoes. Save juice. Grind up everything and put in kettle. Add the salt, sugar and vinegar. Dilute 1/2 cup cornstarch in tomato juice to make a gravy. Add when boiling. Simmer 30 minutes. Open kettle. Fill jars and seal. Makes about 7 to 8 pints.
In skillet, cook beef, celery, onion and green pepper until meat is browned. Drain. Add 1 cup water; bring to boiling. Combine the cornstarch, sugar and ginger. Blend in the soy sauce and 2 tablespoons water. Add to beef mixture in skillet. Cook and stir until mixture is thickened and bubbly. Stir in the drained chop suey vegetables. Break apart the frozen peas and add to beef mixture. Cool quickly. Turn into a 2-quart casserole. Bake, covered, in a 400° oven for 45 minutes. Uncover and bake 15 minutes more. Serve over chow mein noodles. Serves 4.
Mix dry ingredients, buttermilk and yeast mixture. Knead. Roll out, cut and let rise for 5 minutes. Bake at 475° until brown. Dough will keep in a well covered container for a week.
Mix together ingredients, add the water last. Bake at 350° for 40 to 45 minutes.
Mix chicken, celery, almonds, mayonnaise, salt, onion and lemon juice. Put in a greased casserole. Top with cheese and chips. Bake at 400° for 8 to 10 minutes or until brown.
Mix cake as directed. Bake in 9 x 13-inch pan. Bring pineapple and sugar to a boil. Stir constantly. Let cool. Poke holes in top of cake. Pour pineapple mixture over top of cake. Let stand 15 minutes. Prepare pudding as directed. Spread over top of pineapple mix. Cover. Refrigerate at least 2 hours. Cut in squares. Center with dab of Cool Whip. Keeps 5 days.
Split Twinkies into 1/2 longways. Lay on their sides with the filling up. Pour fruit cocktail (juice and all) over Twinkies. Layer with sliced bananas. Layer with pudding (fix the pudding as per package directions). Top with Cool Whip.
Beat sugar, oil and eggs until creamy. Add flour, soda, salt and cinnamon, mixing well. Then stir in remaining ingredients. Mix together and pour into 1 bundt pan, 2 small loaf pans or 1 large loaf pan. Bake for 70 minutes at 350°.