HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cover raisins with cold water and simmer 5 minutes. Combine raisins, cherries, nuts and pineapple. Boil sugar and pineapple juice until thick. Beat egg whites until stiff. Pour hot syrup over egg whites. Add fruit, nuts and lemon juice. Blend in whipped cream. Pour into a bread pan or into clean tin cans and freeze for at least 24 hours.
Saute the onion and green pepper in oil in a large frying pan. Mix in the tuna fish, tomato sauce, water, garlic powder, oregano, salt and pepper. Cook for 10 minutes. Pour tuna mixture over spaghetti. Serves 6.
Here's a home remedy for bee stings: wet the injured area and apply meat tenderizer. It stops the pain immediately!
Mix together flour, margarine and pecans and press into a 13 x 9-inch or 2 (9-inch) pie pans (mix will be very sticky). Bake for 15 minutes at 325° until lightly brown. Let cool completely. Mix cream cheese, sugar and 1 cup Cool Whip. Spread on crust. Mix puddings and milk and spread over cream cheese layer. Top with rest of Cool Whip. Refrigerate. (Freezes well.)
Scrub potatoes; cut crosswise into 3/8-inch slices. Combine breadcrumbs and rosemary. Dip each slice in milk and dredge in breadcrumb mixture. Place on a lightly greased baking sheet and coat with cooking spray. Bake at 450° for 15 minutes. Turn potatoes and bake 10 to 15 minutes or until tender. Yield: 6 servings.
In saucepan, cook sliced squash and chopped onion in boiling, salted water for 5 minutes. Drain. Combine soup and sour cream. Stir in shredded carrots. Fold in drained squash and onions. Combine stuffing mix and melted butter or oleo.
In 12 x 7-inch baking dish combine all ingredients except fish. Add fish; marinate 1 hour. Cook tightly covered on 100% power (High) 5 to 7 minutes in microwave or until fish flakes with fork. Garnish as desired.
Put Velveeta cheese (cut into cubes) and Pet milk in a crock-pot and let melt slowly. Stir occasionally. While cheese melts, brown sausage in skillet and drain grease. Once cheese has melted, add sausage and about 1/3 of Ranch dressing mix to the cheese and stir. Pour over nacho chips or Fritos and eat.
Melt margarine in saucepan. Mix in mayonnaise, mustard, salt and pepper. Dip chicken in mixture; roll in crumbs. Place in a baking dish. Bake at 350° for 15 to 20 minutes.
Mix sugar, flour, salt and spices together and stir in pumpkin. Add Milnot and eggs. Pour into pie shells. Bake at 450° for 10 minutes, then decrease heat to 350°. Bake another 25 to 30 minutes or until filling is firm (when knife inserted in pie comes out clean). Garnish with whipped topping.
Boil and debone chicken. Cook with a little onion. In broth, add chicken and celery soup. Break off and add noodles. Put chicken back into pot.
Heat soup and cream cheese together until smooth and melted. Remove small amount of mixture and add gelatin to dissolve, then return to soup mixture. Remove from heat and add remaining ingredients with a few dashes of Worcestershire sauce. Mix well and pour into oiled mold. Refrigerate overnight.
Sift together flour, baking powder, soda and salt; set aside. Blend together shortening and sugar. Add eggs, milk and vanilla. Beat well. Blend in the dry ingredients gradually. Mix well and add pecans and dates. Mix well.
Beat eggs with salt; add sugar and beat. Add boiling water and beat. Add flour mixture and beat. Use beater entirely for this cake. Bake in cookie sheet with sides at 375° for 10 to 15 minutes. Lay a towel out on counter. Cover with powdered sugar. Lay cake out of pan onto towel. Roll from narrow side. When cake is cool, carefully unroll; spread with jelly, then roll back into a roll. Slice with a serrated knife.
Mix first 5 ingredients in large saucepan and cook 6 minutes, stirring continuously. Add vanilla. Stir in nuts and Rice Krispies. Shape into balls and roll in confectioners sugar. Store in tightly covered container.
Mix together jello and hot water and cool before adding rest of ingredients. Mix all together and chill.
Mix all ingredients in a bowl. Cover with Saran Wrap. Cook on High for 10 minutes in microwave, stirring after the first 5 minutes. No mess to clean up!!
Prepare pie shell. Refrigerate until ready to fill. Preheat oven to 375°. In bowl, with electric mixer at medium speed, beat sugar and butter until creamy. Add eggs, one at a time, beating well after each addition. Stir in vanilla, currants and nuts. Turn into unbaked pie shell. Bake 40 to 50 minutes or just until filling is set in center (shake pie gently; center should be firm). Let cool on wire rack. If desired, serve garnished with whipped cream. Makes 6 to 8 servings.
Mix first four ingredients. Gradually add milk and egg. Mix well. Add shortening. Drop by spoonfuls on hot nonstick griddle and brown on both sides. Serve hot with fruit or syrup.
Cook beef; save juice. Cook noodles; add bouillon cubes to water and cook up most of liquid. Do not drain. In large bowl, combine beef cubes, soup, milk, onion flakes, oregano, pepper, salt and 1 tablespoon margarine. Put in large buttered casserole. Sprinkle cracker crumbs on top. Add a little milk if needed. Cover with foil and bake 30 minutes uncovered and bake 10 minutes more at 350°.
Heat all ingredients to boiling. Reduce heat, cover and simmer 10 minutes. Place chicken skin side up in roasting pan. Slice 3 medium onions over chicken and pour sauce on top. Bake at 375° for 1 1/2 hours. Baste now and then.
Combine sugar and eggs in heavy saucepan; stir well and cook over medium heat, stirring constantly until sugar dissolves. Remove from heat. Add remaining ingredients, stirring mixture well. Spoon mixture into greased and floured jelly roll pan. Bake at 400° for 15 minutes or until golden brown. Cool and cut into squares. Yields about 3 dozen.
Cut bread, biscuit or bread dough into strips, 1/2 x 1/2 x 4-inches (remove crust from bread). Spread thinly with butter. Sprinkle with sesame seed. Bake in moderate oven (350°) until delicately brown. Goes real well with any type soup.
Take 2 slices bread and butter one side of each. Put one piece of the bread buttered side down onto a hot griddle. Put a slice of cheese on top of bread and put the other piece of bread, buttered side up, on top of cheese. Let bottom get light or golden brown. Turn and do the same to other side.
Combine cabbage, carrots, pepper, onions, water chestnuts and pineapple. In a small bowl mix vinegar, salt, pepper and sugar. Mix into vegetables. Marinate several hours. Add chow mein noodles just before serving.
Place cottage cheese in large bowl. Pour in the Jell-I (dry). Add fruit cocktail. Fold in Cool Whip. Chill and serve.
In a small microwave-safe bowl, combine butter, chili powder, cumin and garlic powder. Cover and microwave on High for 45 to 60 seconds or until butter is melted. In a 3-quart microwave-safe dish, combine crackers, pretzels and peanuts. Add butter mixture and mix lightly. Sprinkle with Parmesan cheese; toss to coat. Microwave, uncovered, on High for 7 to 8 minutes or until mixture begins to toast, carefully stirring every 2 minutes. Cool. Store in an airtight container.
Drain pineapple, reserving 1/3 cup juice for sauce. cut chicken breasts into chunks. In large skillet, stir-fry chicken with garlic, ginger (small amount of oil) and Butter Buds for 2 to 4 minutes; add pineapple, carrots and bell pepper. Cover and steam 2 or 3 minutes, until vegetables are tender-crisp. Stir in spaghetti or serve over rice.
Beat together the first 6 ingredients. Add the pecans. Pour into unbaked pie shell. Bake at 450° for 10 minutes, then reduce heat to 350° and bake until done.
In 10-inch skillet over medium heat, cook beef until browned, stirring to separate meat. Spoon off fat. Meanwhile, toast hard rolls.
Boil hard for 20 minutes then slowly until peas are soft. Strain through a colander or food mill.
Alternate any of the items on 6-inch skewers. Sprinkle with Italian dressing. Arrange on serving tray.
Combine all ingredients and mix well. Drop from a teaspoon onto an ungreased cookie sheet and flatten with a fork, which has been dipped in water. Bake at 350° for 10 to 12 minutes. Makes about 5 dozen 2 1/2-inch cookies.
Peel eggplants; slice 1/2-inch thick. Brown slices quickly in large, heavy skillet in 4 tablespoons butter (more as needed). Set aside. Heat 4 tablespoons butter in same skillet. Cook onions until lightly browned. Add ground meat; cook for 10 minutes. Combine tomato paste with wine, parsley, cinnamon, salt and pepper; stir into meat. Simmer, stirring frequently, until all liquid has been absorbed. Remove from heat.
Mix all ingredients and place in lightly greased 9 x 13-inch baking dish. Cover and refrigerate overnight. Bake, uncovered, at 350° for 45 minutes or until slightly browned and bubbly. (This may be frozen and then thawed at room temperature the night before baking.)
Heat coals to medium hot. Place grill 4-inches above coals or preheat broiler. Wash shells well and dry. (They can be used again.) Replace oysters in shell halves. If broiling, place on cookie sheet. Combine butter and garlic and spoon over oysters. Sprinkle with Parmesan cheese. Grill or broil until they begin to puff. Remove from heat. Sprinkle with parsley. Serve immediately.
Beat eggs until light and foamy. Add sugar, oil, zucchini and vanilla; mix lightly. Combine flour, salt, soda, baking powder and cinnamon. Add this to egg and zucchini mixture. Stir until well blended. Add nuts. Spray pans with Pam. Bake in preheated 350° oven for 1 hour in 9 x 5 x 3-inch pan.
Cut each bacon strip into 4 to 5 pieces and saute with onion and hamburger until meat is browned. Add all other ingredients and stir well. Turn all into a large casserole or baking pan. Bake 45 minutes at 350°. Serves 10 to 12 people.
Cream together butter and shortening. Add sugar; add eggs one at a time, beating after each. Add vanilla. Add dry ingredients and milk alternately to creamed mixture. Bake in 10-inch pan at 325° for 80 minutes.
Grease bottom and sides of jelly roll pan. Take 1 tube off rolls and press together to cover bottom of pan. Mix the remaining ingredients. Spoon mixture on top of crescent dough. Smooth it evenly. Gently stretch second tube over top of mixture. Brush with egg white. Bake at 350° for 20 minutes. Cool slightly and chill in refrigerator. Sprinkle with powdered sugar. Cut and serve.
Instructions on making the dessert were not included. Maybe the ingredients were free and if we asked for the instructions, there would have been a charge. I don't know, but mixing must be comparable to other recipes of this kind. It was served with a topping, but I'm not sure what kind, possibly a vanilla, custard or lemon sauce. A liqueur flavor would make a good sauce too.
Beat egg whites until stiff. Gradually add sugar and continue beating. Fold in nuts, cracker crumbs, coconut and vanilla. Bake at 300° until golden brown.
Chop beef into small pieces. Place in food processor or blender with all other ingredients. Blend thoroughly and adjust mayonnaise and cream to achieve desired consistency. Makes 1 1/2 cups spread.
Mix ingredients to form a batter. Place in loaf pan. (Ingredients may be altered to suit family preferences, for instance, shredded carrots or nuts may be added or substituted for other items.)
In medium sized bowl beat cream cheese until light and fluffy. Gradually add condensed milk. Stir until well blended. Stir in lemon juice and vanilla. Turn into crust. Refrigerate at least one hour. Add cherry pie filling to top before serving, if desired.
Dissolve yeast in warm water in large bowl. Stir in potatoes, sugar, shortening, eggs, salt and 3 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover bowl tightly; refrigerate at least 8 hours but no longer than 5 days. Punch down dough. Divide into 4 equal parts. Use 1/4 of the dough for any dinner roll recipe.
Mix Kool-Aid to directions on package adding more sugar if you wish. Mix gelatin according to directions; add to Kool-Aid along with lemon juice. Serve over ice cream in punch bowl. Fresh strawberries are an attractive addition. Serves 30 to 35.
Mix ice cream with limeade concentrate. Gradually add milk and green food coloring. Pour into glasses and garnish with lime slices. Makes 2 servings.
Beat together corn, eggs, flour, salt and pepper. Blend in milk a little at a time. Pour in greased 1 1/2-quart casserole. Bake at 350° for 50 to 60 minutes.
Mix together oleo, nuts and flour and put into 9 x 12-inch pan. Bake 15 minutes at 350°. Cool. Mix together cream cheese, powdered sugar and Cool Whip and spread on cooled crust. Mix and beat for 2 minutes the milk and instant pudding. Spread over layer of cheese mix. Cover with rest of Cool Whip. Refrigerate. Cut in squares to serve.
Bake cake according to directions in a 350° oven in a jelly roll pan (15 1/2 x 10 1/2 x 1-inch). Cool cake completely. Cut crosswise into thirds. Spread 1/2 cup preserves on bottom layer to within 1/2-inch of edges. Spread second layer with remaining preserves. Beat whipping cream and powdered sugar in chilled bowl until stiff. Frost top and sides. Decorate with chocolate chips or shaved Hershey bar. Refrigerate remaining cake.
Defrost broccoli and place in a 9 x 13-inch pan. Crush crackers and stir into broccoli with 1 stick melted butter. Slice cheese and place on top so that casserole is pretty much covered with cheese. Bake at 350° for 35 to 40 minutes.
Combine dry pudding mix and crushed pineapple with juice until pudding is mixed thoroughly. Fold in Cool Whip, marshmallows and nuts. Chill.
Sprinkle the pot roast with salt and pepper. In a Dutch oven, heat oil and brown roast on both sides. Remove meat and add onion and garlic to drippings and cook over medium heat until onion is tender, not brown. Add tomatoes, peppers, oregano and salt. Heat to boiling and reduce heat to simmer. Return meat to pot and add olives. Cover tightly and bake at 350° for 2 1/2 hours or until meat is tender. Add beans last 30 minutes to one hour of cooking time. If roast is very fat, cool some and remove fat and bone before adding beans. Serve with rice and a salad. Serves 6 to 8.
Combine margarine, sugar and eggs until smooth. Stir in coffee. Add flour, baking soda, salt, cinnamon and nutmeg. Blend together well. Stir in raisins and walnuts. Refrigerate 1 hour. Drop by teaspoonful on buttered cookie sheet. Bake at 350° for approximately 12 to 15 minutes. Do not overbake.
Separate eggs. In top of double boiler, beat egg yolks until light colored and thick. Gradually add the sugar and lime juice. Heat 5 minutes over simmering water, stirring often. Set aside to cool.
Heat the chili, cheese and tomatoes until cheese melts. Serve with corn chips. You can add jalapenos, if you dare.
Melt stick of oleo in a 9 x 13-inch pan. Put shortening into flour. Add milk. Make dough and divide in half. Roll out and put 1/2 in bottom of pan. Put blueberries on first half of dough. Put other half of dough on top of the blueberries. Heat water and sugar, but do not boil. Pour mixture over top. Bake at 350° for about 1 hour.
Mix cheese, bread crumbs, salt, pepper and walnuts; set aside. Mix zucchini, onion and spinach in another bowl. In skillet, melt butter and stir-fry zucchini mixture on medium-high heat until dry. Remove pan from heat and stir in cheese mixture until thick. Add cream and stir on low heat for 1 minute until creamy. Add lemon juice; taste and adjust seasonings. Slide fingers under chicken skin and spread stuffing under skin on each breast. Bake chicken, skin side up, in a lightly oiled baking dish for 15 minutes in 350° oven. Baste skin with pan juices and bake 10 minutes more until skin crisps.
Preheat oven 350 degrees. Cream sugar and oil together, add eggs and pumpkin, beat well. Add salt and spices and vinegar, then one cup flour.
Place onion, grated cheese, beans and mushrooms in a greased 9-inch pie plate. Whip milk, Bisquick and eggs with salt and pepper. Pour over vegetables and top with sliced tomato. Sprinkle with Parmesan cheese. Bake at 400° for 35 minutes.
Cook sugar and water to make a syrup. Beat egg whites until stiff. Add cooked mixture slowly to egg whites, beating constantly. Add vanilla and cream of tartar. Spread on cake.
Mix together first 3 ingredients and press into 9 x 13-inch greased pan. Bake at 400° for 6 minutes. Don't burn. Cool.
Saute onion in butter. Add chilies and cook. Then add soup and milk and bring to a boil. Grease a large baking dish and line with buttered tortillas. Then make a layer of chicken and a layer of cheese. Pour milk mixture over this. Cover with more buttered tortillas and top with grated cheese. Bake at 350° for 30 minutes.
Brown the ground beef in soup pot until crumbly. Add onion. Cook 5 minutes longer. Stir in vegetables and next 5 seasonings and 2 cups hot water. Simmer, covered, for 20 minutes. Stir in tomatoes and corn. Simmer 10 minutes longer. Yields 6 servings.
Wash green beans; trim ends and remove strings. Cook green beans covered in a small amount of boiling water for 10 to 12 minutes or until crisp-tender. Drain beans and set aside to cool. Combine beans and tomatoes in a shallow container. Combine olive oil, Worcestershire sauce, salt and pepper in a jar; cover tightly and shake vigorously. Pour over bean mixture; cover and chill 2 or 3 hours.
Heat oven to 325°. Sprinkle ribs with garlic powder and pepper. Mix catsup, brown sugar (or substitute), chili sauce, vinegar, liquid smoke and lemon juice. Cook over medium heat about 10 minutes, stirring occasionally. Place ribs, meaty side up, on rack in roasting pan. Brush with sauce. Bake uncovered 1 1/2 to 2 1/2 hours or until tender, turning and brushing with sauce every 30 minutes. Cut into serving pieces. Heat remaining sauce to boiling. Serve with ribs.
Combine everything but cream cheese in the top of a double boiler. Cook over medium heat, stirring constantly, until smooth and thickened. Remove from heat and cool. Beat cream cheese until fluffy. Add cooked mixture, beating until well blended. Chill. Serve with wedges of fresh fruit.
Place hamburgers in bottom of baking dish. Slice potatoes, carrots and onions. Place over meat and cover closely with foil. Cook at 300° for an hour.
Peel and cube eggplant. Boil until tender in small amount of water. Saute meat, pepper, onion and celery. Crumble cornbread, then add meat mixture, eggplant and soup. Add salt and pepper. Mix all together. Bake in greased pan at 350° for 45 minutes. Can be frozen.
Mix the Dream Whip by package directions. Add the cream cheese and powdered sugar. Mix all together and put in graham cracker pie shell. Top with strawberries.
Saute onions in hot butter until golden brown. Remove from heat. Stir in salt and cumin.
Pour all ingredients into a blender and whirl like a hurricane until smooth and thick. Tasty breakfast idea! Makes 3 cups or 3 to 4 servings.
Cover potatoes with water; cook until tender. Add ham, onion and butter. Cook 15 minutes on medium heat. Add milk. Then when it's good and hot, drop rivels in slowly by spoonfuls.
Preheat oven to 450°. Mix all ingredients well. Divide and pour into unbaked pie shells. Bake for 20 minutes. Reduce heat to 350° and bake pie for 40 more minutes.
Slice cucumbers into mixing bowl. Slice onion; add to cucumbers. Toss with vinegar, salt and sugar. Let stand 30 minutes. Drain. Mix mayonnaise, sour cream, dill and parsley. Add to cucumbers and mix well.
Pour boiling water over mint sprigs and tea bags. Steep 7 to 8 minutes. Squeeze tea bags gently and remove. Remove mint and discard. Add sugar, orange and lemon juices. Stir well until sugar is melted. Add cold water. Stir well. Serve over crushed ice. Yield: 3 quarts.
Saute garlic in oil until brown. Stir in all ingredients, except spaghetti, break up tomatoes, heat until boiling. Reduce heat and simmer uncovered for 2 hours, stir frequently. Cook spaghetti according to directions on package.
Brown ground beef; saute onion, celery and pepper in oleo. Mix with beef; add rice, water, tomatoes and chili powder. Cover and cook on top of stove until rice is done. (You may need more water.) When done, add 1 can kidney beans. Heat. This can be put in casserole dish and topped with grated American cheese.
Butter a 10 x 6 x 1/2-inch baking dish. Melt butter in a large saucepan. Stir in pudding and milk. Bring to a full boil 1 minute, stirring constantly. Remove from heat. Beat in powdered sugar, vanilla and walnuts. Pour in dish. Chill. Makes 2 1/2 pounds.
Peel cucumbers. Cut in half and remove seeds. Sprinkle with salt and let stand overnight. Rinse in cold water and dry with paper towel or drain. Boil cucumbers in vinegar mixture to a rolling boil. Put in jars and seal.
Heat oven to 375 degrees. Grease jelly roll pan, 15 1/2 x 10 1/2 x 1 inch. Mix oats, flour, nuts, brown sugar, baking soda and salt in a large bowl; stir in margarine until mixture resembles coarse crumbs. Reserve 1 1/2 c. crumbly mixture. Press remaining crumbly mixture into pan. Bake 10 minutes. Heat shortening in 1-quart saucepan over low heat until melted. Stir in 1 cup of the candies; press candies with back of spoon until candies break into pieces. Cook and stir until chocolate is melted (pieces of candy coating will remain); remove from heat, stir in milk. Spread over baked layer to within 1/2 inch of edges. Mix reserved crumbly mixture and remaining candies. Sprinkle evenly over chocolate mixture; press lightly. Bake until golden brown, about 20 minutes; cool. Cut into bars, about 2 1/4 x1 1/2 inches. Makes approximately 50 bars.
Cook noodles till tender. Rinse in cool water, drain. Melt butter and add ground beef. Brown and drain. Add salt, pepper and tomato sauce, simmer 5 minutes and remove from heat. In a separate bowl, combine cottage cheese, sour cream, onions and noodles. Alternate layers of meat mixture and noodle mixture in a casserole dish. Top with grated cheese. Bake at 350 degrees for about 30 minutes.
Rinse beans; cover in water and let soak overnight. In a pot, heat olive oil. Add onion, green onion, bell pepper and garlic. Saute over medium heat until vegetables are soft. Add the bay leaf, pepper, thyme, oregano and paprika. Drain the beans (discard water). Add the beans to the pot, along with 6 cups fresh water. Bring to a simmer; cover and cook until the beans are tender, about 2 1/2 hours.
Make a medium white sauce with shortening, flour and milk. Add shrimp and peas. Season to taste. Serve on crackers.
In a 13 x 9-inch pan bake cake according to directions. Meanwhile, in a medium saucepan, cook pineapple juice and 3/4 cup sugar until it thickens. Stir constantly, about 20 minutes. When cake is done, punch cake with a fork; pour over pineapple evenly and cool.
In 1 1/2-quart saucepan, stir soup. Stir in cheese and milk. Heat over low heat until cheese is melted and mixture is smooth and bubbling, stirring constantly. Stir in salsa; remove from heat.
Cream shortening; add sugar and eggs, beat well. Add dry ingredients alternately with bananas; add nuts. Put in greased loaf pan. Bake at 350° for 1 hour or until done. Test with toothpick.
Mix cinnamon, sugar, flour and apples. Place in crust. Dot with butter. Put on top crust and slit it. Seal. Brush water on top crust. Bake at 425° for 50 to 60 minutes.
Toast 1/2 cup coconut to put on top. In large bowl, combine Eagle Brand, pineapple, 1 cup coconut, pecans and lemon and mix well. Fold in Cool Whip. Pour into crusts. Garnish with 1/2 cup toasted coconut. Chill 3 hours until set. Refrigerate.
Lightly but thoroughly mix together all ingredients. Shape into a loaf and place in baking pan. Bake at 375° for about 1 hour.
Mix oleo and grated cheese. Sift all dry ingredients. Add slowly to cheese mixture. Press with cookie press or pastry press to desired shape. Aunt Nell likes two-inch straws that are about 3/4 of an inch wide. Cook about 15 minutes at 350°. Be sure to check them halfway during baking. Enjoy!