HumbleIntelligence/food-ner-1-Million huggingface dataset:
In 2 quart microwave bowl, put sugar and juice. Stir well. Add lemon juice and stir. Put in microwave for 10 minutes. Add Sure-Jell and stir well. Put back in microwave and let boil 2 minutes. Makes 2 pints.
Blend all ingredients in a large bowl; beat at medium speed for 2 minutes. Pour batter into a greased and floured tube pan and bake at 350° for 50 to 60 minutes. Cake is done when toothpick inserted in center comes out clean.
Stir Jell-O until dissolved. Add remaining ingredients. Pour 1/2 mixture into oblong Pyrex dish and chill until firm, then spread 1 cup sour cream over it. Pour remaining Jell-O over and chill until firm.
Cream butter, eggs, sugar. Then flour and vanilla. Use 6 eggs first. After all is combined if batter is too thick add other 2 eggs. Spoon batter by tablespoon and bake in a waffle iron, until lightly browned. All depends on size of waffle iron--you can make 1 big one or smaller ones at same time.
Mix ingredients well. Marinate meat (chicken, beef or ribs) 1 hour. Can be marinated overnight. Baste meat with sauce while broiling. Yields 1 1/4 cups.
Butter bread, cut in quarters and place in bottom of 8 x 10-inch baking dish. Brown sausage. Drain and crumble the sausage. Sprinkle sausage over bread. Cover sausage with Cheddar cheese. Mix together the eggs, milk and dry mustard. Pour over bread and refrigerate overnight. Bake at 350° for 40 minutes.
Mix cottage cheese, 2 cups shredded Mozzarella and 1 egg. Drain and squeeze defrosted spinach; add salt, oregano and pepper. In greased 9 x 12-inch dish, spread small amount of sauce, later 1/3 noodles, 1/3 cheese mixture, 1/3 cheese slices and 1/3 sauce. Repeat 2 times more. Sprinkle with remaining shredded Mozzarella. Pour water around edges. Seal tightly with foil. Bake at 350° for 1 1/4 hours. Let stand 15 minutes before serving. Remove foil and serve.
Drain pineapple or mandarin oranges, chopped, leaving just a little juice. Mix Cool Whip and cream cheese together for approximately 1 minute at medium speed. Add pineapple and blend about 3 minutes at high speed.
Cook cauliflower until tender. Combine all ingredients except Parmesan cheese and paprika. Gently mix cauliflower. Pour into greased baking dish and top with Parmesan cheese. Sprinkle with paprika. Bake at 350° for 20 minutes or until golden.
Put carrots, celery, onion, water and bouillon cubes in saucepan and cook until tender. Cook milk, flour and cheese over low heat until smooth; pour into vegetables and simmer until thoroughly blended.
Bake in lightly greased 9 X 12-inch pan at 350° for 40 minutes.
Combine first 5 ingredients in a large mixing bowl. Add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup pecans and bananas.
Line a pan with a large piece of foil. Sprinkle onion soup mix in bottom of pan. Lay roast on top of dry soup mix. Sprinkle roast with salt and pepper. Pour mushroom soup over top of roast. Fold foil loosely over top of roast. Cook in oven at 325° about 2 1/2 hours or until tender.
Cream shortening and sugar together. Beat in eggs until smooth. Add milk, baking powder, salt and vanilla and beat in. Add flour a little at a time beating until smooth. Then add poppy seed, mixing thoroughly. Pour into greased and floured tube cake pan. Bake at 350° for about one hour.
Beat cream cheese and soup until blended. Stir in onions and dried beef. Refrigerate. Serve on Ritz crackers.
Cook frozen vegetables according to package directions; drain. In a saucepan, melt butter over medium heat; saute onion and mushrooms until tender. Stir in flour, salt, pepper and sage. Combine milk, bouillon and water. Slowly pour into saucepan, stirring constantly. Cook and stir until mixture boils. Reduce heat and simmer 2 minutes. Stir in chicken, pimiento and parsley. Spoon into 6 individual casseroles. Roll and cut pastry into circles 1 inch smaller than top of casseroles. Place atop filling. Bake at 425° for 12 to 15 minutes or until the crust is lightly browned. Yields 6 servings.
Make the tea. Add both concentrates and stir. Serve in clear pitcher with ice cubes.
Thicken water with flour to a thin batter. Add sugar, salt and yeast and stir in more flour until quite stiff. In the morning, add a small teaspoon soda and flour enough to make the batter stiff as can be stirred with a spoon. Put into pans and let rise again, then bake in even oven, not too hot at first (keep warm while rising). Smooth over the loaves with a spoon or knife dipped in water.
Mix all ingredients together. If not moist enough to stick together, add water, a tablespoon at a time. Roll into small balls (about 1-inch). Bake at 350° for 10 to 15 minutes or until done. Drain on paper towels. May be frozen, warmed and served. Best when served hot.
Put chicken in bowl, layer of onions, layer of chicken, etc. until used up. Heat the jelly and ketchup until jelly melts; add lemon juice. Pour over chicken. Let stand overnight. Bake skin down 1/2 hour, turn and bake another 1/2 hour.
Remove stem ends from tomatoes; cut thin slice from bottom of each tomato to prevent tipping. Remove pulp from each tomato, leaving a 1/2-inch wall; chop enough pulp to make 1/3 cup. Mix tomato pulp, green pepper, cheese, croutons and salt. Fill tomatoes. Place in ungreased oblong baking dish. Cook uncovered in 350° oven for about 20 minutes or until tomatoes are heated through. Garnish with parsley sprigs or crumbled, crisply fried bacon, if desired.
Cook spinach according to package directions; drain well. Combine remaining ingredients with spinach; mix well. Chill mixture for at least 2 hours or overnight. Form spinach mixture into 1-inch balls. Bake on a greased cookie sheet at 350° for 30 minutes. Serve hot. Makes 4 to 6 dozen.
If using fresh cook them till tender. Canned ones drain most of the liquid away an place in kettle add butter and sugars. Cook on medium heat till all is melted and stir well.
Brown meat and drain. Add 1/2 pkg. taco seasoning mix. Set aside to cool. Combine next 5 ingredients in a large bowl. Gently mix in meat. Combine dressing, mayonnaise, ketchup and remaining taco seasoning in a bowl to make dressing. Pour over salad and toss. Makes 10-12 servings.
Mix the first 3 ingredients together. Add to liquid mix the sugar, nutmeg, flour and baking powder. Combine these dry ingredients and mix before adding to liquid mixture. Drop by 1/2 teaspoon (approximately) into grease (approximately 375°). Fry until well browned for 1 1/2 to 2 minutes. Drain on paper towels. Cool. If desired, add sugar or cinnamon and sugar. I put them in plastic bags to do this.
Sift all dry ingredients into bowl. Add egg and buttermilk; beat until smooth. Grease baking pan or heat pan first. Bake at 350° for until brown.
Pour jello into hot water. Mix thoroughly then cool for 10 minutes. Add pineapple and strawberries. Mix well and pour into an 11 x 7-inch pan. Place in refrigerator. To make the topping: mix the cream cheese, marshmallows and whipping cream together. Cover and let stand overnight in the refrigerator. The next day, whip the cream cheese mixture until well blended. Pour over jello. Sprinkle nuts on top.
In a medium bowl, stir first 5 ingredients until smooth. Add remaining ingredients; toss to coat well. Cover and chill. Serve.
Mix all ingredients together. Bring to a boil and tea is ready to serve. Serve cool or hot. Place sliced oranges and lemons on top for color. Keep in refrigerator. Serves 20.
Put everything in bowl and blend well. Drop by teaspoon on greased cookie sheet. Bake at 375° for 10 to 12 minutes.
Cook Duncan Hines butter cake mix according to directions. Let cool. Punch holes in cooled cake. Mix crushed pineapple and sugar and bring to a boil, then simmer about 5 minutes. Pour over cooled cake when cooled. Mix oleo, cream cheese, chopped pecans and confectioners sugar. Spread this on cooled cake.
Saute onions, green pepper and garlic in margarine until tender. Add tomatoes, parsley, paprika, sugar, cayenne and bay leaf. Cover and simmer 30 minutes. Add fish to sauce, then add shrimp. Cook about 5 minutes, stirring occasionally until shrimp turns pink and fish flakes easily with fork. Blend together cornstarch and water. Add to creole and cook, stirring until slightly thickened.
Split cleaned birds down back. Rub with olive oil, butter and salt and pepper. Place 2 inches under preheated broiler for 8 minutes; basting again with olive oil. Serve on buttered toast with mushrooms. Allow 1 quail per person.
In a medium bowl, combine all ingredients, except avocado. Store in sealed container at room temperature for 6 to 8 hours. Before serving, add diced avocados. Serve with chicken or your favorite grilled meat. Makes 3 cups.
Heat oven to 425°. Prepare pastry. Mix sugar, flour, nutmeg, cinnamon and salt. Stir in apples. Turn into pastry lined pie plate. Dot with margarine. Cover with top crust that has slits cut in it. Seal and flute. Cover edge with 3-inch strip of aluminum foil. Remove foil during last 15 minutes of baking. Bake until crust is brown and juice begins to bubble through slits in crust, 40 to 50 minutes.
Saute vegetables in margarine until soft. Add flour and mix until smooth. Add chicken stock. Bring to a boil. Reduce heat and simmer for 15 minutes. Add cheese and ham. Cook 10 minutes longer. Add milk, salt and pepper. Heat to serving temperature. Makes approximately 2 quarts.
In a large saucepan, stir together sugar and cocoa. Stir in egg yolks with 2 cups of cream. Cook over medium heat, stirring constantly, until very hot. Do not boil. Cool to room temperature. Stir in remaining cream, almond and vanilla extracts. Refrigerate 6 hours. Freeze according to ice cream freezer instructions. Immediately fold in cherries and almonds.
Arrange the fish fillets in a single layer and close together in a shallow pan. Beat together egg, 1 1/2 tablespoons lemon juice, 1/2 cup of the wine, salt and pepper and pour over the fish. Cover and chill for about 1 hour. Lift fish from marinade, draining. Heat 1 tablespoon of the butter in a wide frying pan; add fish fillets and brown on both sides. Place fish on a heated platter in a warm place. In a pan, melt the remaining butter; add 1/8 cup of the marinade, the remaining lemon juice and wine. Bring to a rapid boil. Pour some of the sauce over fish and pass the remainder to add to each serving. Sprinkle with parsley. Serves 2.
Melt margarine in ovenproof skillet, about 10 minutes in diameter. Combine flour, milk, eggs and nutmeg in bowl. Pour into hot skillet. Bake in preheated 450° oven 15 to 20 minutes until golden brown. Remove from oven. Sprinkle with powdered sugar and lemon juice and serve immediately.
Put cream cheese in a bowl; mix until softened. Add egg and onion; mix well. Heat water to boil. Add beef bouillon; let dissolve. When water is slightly cooled, add to cream cheese mixture and blend together. Remember, the water should not be too hot, or it will cook the egg. You don't want that to happen. Thaw spinach; squeeze out excess water. Add spinach to cream cheese; mix well. Sprinkle Parmesan cheese on top. Put spinach in casserole. Bake, covered, for 10 minutes at 350°. Remove cover and bake additional 10 minutes. Serves 6 to 8.
Saute meat, onions, pepper and garlic. Mix with rice and cabbage. Put in 11 x 13-inch pan. Mix 1 can tomato soup and 1 cup tomato juice or sauce and pour over top. Bake at 350° for 70 minutes, covered. Serves 8.
Brown hamburger (you may add onion if preferred). While browning meat, cook macaroni and drain. Add soup, cheese and mushrooms to hamburger mixture. Pour into casserole dish and bake 30 minutes at 350°. Add salt and pepper as desired. (This is a great dish to make 3 or 4 of and store in freezer for baking later. Great, especially when you work and have little time to get dinner.)
Boil together in saucepan the enchilada mix, tomato sauce and water. Brown ground beef and drain fat. Stir in 3/4 cup of sauce to meat. Also add 1/2 cup Mozzarella and 1/2 cup Cheddar cheese to meat. In a 9 x 13-inch pan, pour enough sauce to cover the bottom. Dip tortilla shells into sauce and fill with 3 tablespoons of meat mixture, placing them seam down. Pour remaining sauce over prepared enchiladas and remaining cheese. Bake at 350° for 15 minutes and garnish with lettuce, tomato and sour cream before serving.
Combine all ingredients; blend well. Bake at 375 degrees for 15 minutes. Serve hot with crackers.
Combine the flour, salt and baking powder. Cut the shortening into the flour mixture with a pastry blender. Add the milk; stir thoroughly with a fork. Turn mixture out onto a floured board; roll or put to desired thickness. Cut with biscuit cutter. Bake at 400° for 8 to 10 minutes. Yields 10 to 12 biscuits.
Mix ingredients together well. Bake in any kind of pan at 300° about 1/2 hour.
Mix and sift flour, baking powder, soda, salt and spices. Cream shortening until soft and smooth. Add sugar, eggs and jam. Add buttermilk and mix into batter. Bake at 350° about 30 minutes. Makes 3 layers.
Cream butter and sugar until light and fluffy; add eggs 1 at a time beating well after each addition. Add crushed wafers alternately with milk. Add coconut and pecans, and mix well. Pour into a large greased tube or bundt pan. Bake in preheated 300° oven for 1 hour and 45 minutes. Cool completely before removing from pan. Wrap in heavy-duty foil and leave on cabinet for 3-4 days, or put in freezer. (Do not cut right away because it will be dry and tasteless.)
Combine shortening, butter, oleo and sugar until fluffy. Alternately add milk, eggs and flour, beating well after each addition. Add extract. Bake for 2 hours in greased and floured 10-inch tube pan. Start in cold oven, then turn to 325°. Yields 12 to 16 servings.
Mix pie filling and pineapple together in a 9 x 13-inch baking dish. Spread cake mix over top. Drizzle melted oleo or butter over top of dry cake mix. Bake at 350° for 30 minutes or until golden. When cool, top with whipped cream.
Mix together cream cheese, egg yolk, sugar and vanilla; set aside. On a slightly greased cookie sheet, spread one can crescent rolls. Pinching together at all seams. Spread cream cheese mixture on top of rolls. Take second can of rolls and put on top of cream cheese layer. Pinch together all seams. Beat the egg white until foamy; brush the top of the rolls with it. Bake at 350° for 30 minutes. Remove from oven and let stand for about 5 minutes. Sprinkle with powdered sugar. Can be served warm or cold.
Sift together dry ingredients. Mix together, eggs, sugar, oil and vanilla. Then mix with dry ingredients. Fold in apples, nuts and raisins. Bake in a tube or loaf pan for 1 hour to 1 hour and 15 minutes at 350°.
Mix dates, baking soda and butter into boiling water. Stir and let cool. Combine flour, sugar, salt, vanilla and nuts. Mix all ingredients. Fill bread pans 1/2 full. Bake at 350° for 60 minutes.
Pan-fry pork chops or steaks in water. Cook until tender. Before meat is half done, toss in a few cauliflower and broccoli flowerets. Cover and finish cooking meat. Add only enough water to not scorch. Turn down heat. Add chopped bell pepper with flowerets, if you like. Open up a can of chicken and dumplings. Spoon onto skillet mixture and heat without lid. Be sure water is almost cooked away before adding dumplings. Can be served from frying pan or pour into Pyrex dish, spooning meat over into dish first. Finish in 325° oven for about 20 to 25 minutes to set and brown around edge of dish. Serve with salad and sliced tomatoes.
Preheat oven to 475°. Mix flour and salt. Pour Wesson oil and milk into a measuring cup (don't stir). Add all at once to flour. Stir until mixed. Press into balls. Smooth and flatten slightly. Roll between 2 sheets of waxed paper. Press into pie pans.
Brown hamburger meat. Put cream of mushroom soup in a casserole dish; add a little water for moistness. Alternate layers of hamburger, sliced (thin) onion and potatoes and finally pour Cheddar cheese soup on top (add a little water). Put lid on dish and bake in a preheated oven for about 45 minutes to 1 hour.
Boil zucchini in water until tender. Drain well. Mix all ingredients together and bake at 350° for 30 to 45 minutes.
Cream together cream cheese and powdered sugar until smooth. Set aside. Mix pudding with milk until firm. Mix pudding and cheese mixtures together with a whisk. Fold in Cool Whip and vanilla. Starting with crushed cookies, alternately layer cookies and Cool Whip mixture in pot, ending with crumbs. Arrange worms on top of "dirt." Insert flower into center of pot. You can put worms in between each layer. Chill before serving.
Boil chicken until done then chop. Cook spaghetti according to package directions and drain. Add chicken, tomatoes, soup and cheez whiz. Stir until cheez whiz is completely melted and all ingredients are thoroughly mixed together.
Line large cookie sheet with waxed paper. In double boiler top over hot, not boiling, water, melt butterscotch pieces with salad oil, stirring occasionally. In large bowl, mix chow mein noodles and marshmallows. Pour on butterscotch; mix well with fork. Onto cookie sheet, drop mixture by heaping teaspoonfuls (if mixture thickens, place over hot water a few minutes). Refrigerate until set. Makes about 30 pieces.
Sift flour and mix all dry ingredients together in a large bowl. Add oil, carrots and eggs. Stir until well mixed. Pour in lightly greased and floured 13 x 9-inch pan. Bake at 325° for 50 to 60 minutes. Cool and frost with cream cheese frosting or your favorite kind.
Grease a 12-cup muffin tin. Remove crusts from bread. Place 1 slice of bread in each muffin cup. Sprinkle with salt and pepper. Drop a raw egg into each cup. Top each with 1/4 teaspoon butter. Bake at 350° for 15 minutes, or until eggs are cooked and bread is toasted.
Mix sugar, flour and salt. Add yolks and enough milk to form smooth mixture. Stir in rest of milk. Cook over low heat until thick. Remove from heat. Add vanilla, butter and raisins (including juice). Pour into 2 baked pie shells. Top with Cool Whip.
Preheat oven to 350°. Grease and flour a 9 x 5-inch loaf pan. Sift together flour, salt, baking soda and baking powder. Stir nuts into flour mixture. Set aside. Cream together shortening and sugar. Add eggs, vanilla and sour milk. Combine well and stir in apples. Stir in dry ingredients. Spread batter evenly in the prepared pan and bake 50 to 60 minutes or until pick inserted in center comes out clean.
In medium saucepan, combine apricot nectar, orange juice and lemon juice. Add cinnamon (if desired). Bring just to boiling and reduce heat. Cover and simmer for 10 minutes. Remove from heat and discard the stick. Stir in Equal until dissolved. May be garnished with lemon slice and cinnamon stick. Makes 5 (6 ounce) servings. Diabetic Exchange: 1 1/2 Fruit.
Press graham cracker crumbs, melted butter and sugar in pan. Bake at 350° for 10 minutes.
Put over top of potatoes before baking. Bake at 350° for 1 hour.
Mix together. Right before serving, pour mixture over cut/torn lettuce, shredded Cheddar cheese and crushed nacho or plain tortilla chips in large bowl and toss, adding more dressing if necessary.
In saucepan, brown meat and onion in oil. Add tomato sauce and seasoning. Let cook over med. heat till meat is cooked through and sauce thickens a bit. Meanwhile in another saucepan, melt butter and add rosemarino. Stir constantly till golden brown. Add rice and water to cover all. Cover and slowly boil till water is absorbed and rice is cooked. In a frying pan, brown onion in oleo. When rice is cooked, add onion mixture to rice. Serve sauce over rice.
In heavy 4-quart pan saute onion in 1/4 cup butter until limp; add green onions, potatoes, salt and water. Bring to a boil and then simmer partially covered for 45 minutes or until potatoes are very tender. Mash. Add shrimp and cook 20 to 30 minutes until shrimp are done. Cool. Add 1/4 cup butter, cream and chives. Adjust seasoning. Heat through, but do not boil or cream will curdle.
Pour milk into a large mixing bowl. Add dry pudding mix and beat for 1 to 2 minutes until pudding starts to thicken. Fold in whipped topping.
Mix cake according to directions. Fill paper cups in pans 1/2 to 2/3 full.
Mix yogurt and cottage cheese, stir in remaining ingredients. Cover and chill for 2 hours to blend flavors. Serve as a dip for crackers, chips or raw vegetable pieces or serve as dressing for green salad.
Mix ingredients in pan. Cook over medium heat until mixture pulls away from sides of pan and becomes doughy in consistency. Knead until cool. Ready for play.
Whisk together the first 5 ingredients and pour over crackers, stirring to coat. Place on baking sheets and bake at 275° for 15 to 20 minutes.
In saucepan, heat oil and saute onions, green pepper and celery. Add tomatoes, chili powder and simmer uncovered about 30 minutes. Add kidney beans and uncooked macaroni. Simmer another 12 to 15 minutes, stirring frequently, or until macaroni is tender. Top with cheese and serve.
Coat beef cubes with mixture of 1/4 cup of flour, salt and pepper. In 5-quart Dutch oven, brown meat in oil. Stir in 2 cups of water, tomato sauce, bouillon cubes, celery and onion. Bring to a boil. Reduce heat. Cover and simmer 1 1/2 hours or until tender. Add carrots and potatoes. Cover. Simmer an additional 30 to 40 minutes or until vegetables are tender.
Blend vanilla ice cream, chocolate syrup and peanut butter. Add milk. Beat until frothy.
For sauce, in a small saucepan, stir together the tomato sauce, onion, brown sugar, tomato paste, vinegar, Worcestershire sauce, dry mustard, garlic and if desired, hot pepper sauce. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until desired consistency, stirring occasionally. Remove half of the sauce (about 1/2 cup). Cover and store in the refrigerator for another use for up to 2 weeks.
*Broccoli, cauliflower, carrots, onions, mushrooms, peppers, tomatoes, etc.
Combine sugar, cocoa, milk and margarine. Bring to boil and boil for 1 minute. Add peanut butter and oatmeal. Stir well and drop by teaspoons onto wax paper.
Mix Crisco, brown sugar, egg, milk and vanilla. Blend well. Combine oats, flour, baking soda, salt and cinnamon. Mix to creamed mixture. Mix on low speed until just blended. Stir in raisins and nuts. Drop rounded tablespoonfuls 2-inches apart on greased baking sheet. Bake at 375° for 10 to 12 minutes or until lightly browned. Makes about 2 1/2 dozen cookies.
Boil potatoes until tender. Add mushroom soup in hot potatoes. Stir. Add dash of Greek seasoning or salt and pepper.
Combine all ingredients in container of an electric blender. Cover and process until smooth. Serve immediately. Yields 2 cups (serving size: 1 cup).
In large kettle or Dutch oven, cook sausage, ham, onion, green peppers and garlic in oil until sausage is brown. Stir in remaining ingredients, except shrimp, parsley and Tabasco sauce. Bring to a boil. Reduce heat, cover and simmer 20 minutes. Stir in shrimp. Cook uncovered 5 to 8 minutes longer or until liquid is almost absorbed. Garnish with parsley and serve with hot sauce, if desired.
Mix first 3 ingredients together, then mix in salt, vanilla and baking powder. Gradually add flour so it is well blended. Drop dough on cookie sheet by spoonful. Grease bottom of small glass and dip in sugar before pressing down each cookie gently. Add chocolate chips or M&M's, if desired. Bake 8 to 10 minutes (until golden brown on the edges) at 375°.
Brown meat and drain well. Break into small pieces. Add other ingredients and mix well. Place in a 13 x 9 x 2-inch pan that has been well-greased. Bake at 350° for 45 minutes or until tests done.
Put rice on bottom of 9 x 13-inch pan, ungreased. Place chicken parts over rice. Mix soup and juice; pour over chicken. Sprinkle soup mix on top; cover with foil. Bake at 325° for 2 1/2 hours.
Let cream cheese stand at room temperature until softened. Beat cream cheese until fluffy. Beat in condensed milk. Add lemon juice and vanilla. Stir until mixed well. Pour into crust. Chill until firm, about 3 hours. Top with cherry pie filling.
Prepare 13 x 9 x 2-inch baking pan with Pam. Cook spinach according to package directions; drain well. Brown meat and onion in skillet. Drain off excess fat. Add tomatoes and cooked spinach. Combine soup, sour cream and garlic salt; set aside.