HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix strong hot tea, sugar, cinnamon and cloves well. Add orange juice, lemon juice and pineapple juice. Mix all well. Let set to blend flavors. Serve hot, keeping stirred up as the spices will settle out. Will keep for a couple of weeks in refrigerator.
Cook chicken over medium heat in oil, until brown on all sides, in a large heavy pan or Dutch oven. Spoon off fat. Add chicken broth, vegetables, garlic, pepper sauce, salt, thyme and bay leaf. Heat to boiling. Reduce heat, cover and simmer until thickest pieces of chicken are done, about 15 to 20 minutes.
Remove loose salt from pretzels. Mix together and press into a 9 x 13-inch pan. Bake at 400° for 8 minutes. Let cool.
In medium saucepan, cook broccoli according to package directions; drain and set aside. In same pan, blend Cup-a-Soup with milk; cook, stirring occasionally, for 5 minutes or until boiling. Spoon half of soup into quart casserole dish. Top with turkey and broccoli, then remaining soup. Sprinkle cheese on top. Bake 10 minutes at 400°. Sprinkle with paprika and serve.
Fry diced bacon until crisp. Remove from pan. Simmer onion in bacon fat. Add the flour, water, sugar and vinegar. Cook until thick. Pour over sliced potatoes. Sprinkle with bacon. Serve warm.
Cook broccoli and drain, then blend with mushroom soup, egg, mayonnaise and onion. Top with shredded cheese and crackers. Bake uncovered at 350° until bubbly in a 1 1/2-quart baking dish.
Mix the first 6 ingredients and pour over cauliflower and broccoli. Marinate overnight.
Bake cake in 9 x 13-inch pan. Cool. Mix cream cheese, milk and pudding. Spread over cooled cake. Spread pineapple over pudding mixture. Top with Cool Whip. Cool in refrigerator.
Cook bacon in skillet until crisp. Remove, drain, cool, then crumble. Pour out all grease drippings, reserve 2 teaspoons in the skillet. Add onions and pepper; cook until tender. Add the other ingredients and cook for 15 minutes on low heat. You can use your own canned tomatoes, if you have them.
In a blender container, puree the preserves and lemon juice. In a large punch bowl, combine strawberry mixture, water and orange juice (thawed) concentrate. Just before serving, add ginger ale and ice ring, if desired. Very good and pretty at Christmas.
In a large, heavy-duty pot, heat olive oil. Saut onion, parsley, green onion and bell pepper until onions are clear. Stir in tomatoes, tomato sauce, soy sauce, garlic, water and sausage. Cover and cook over medium heat, stirring occasionally until it comes to a boil. Add okra, salt, and hot sauce and simmer on low until okra is tender, about 45 minutes. The longer it cooks, the better the taste.
Melt butter; add sugar, dates, nuts and eggs. Cook 10 minutes over medium heat, stirring constantly. Remove from heat; add Rice Krispies. Let cool until you can handle. Form a log and roll in flake coconut. Keep in refrigerator and slice as needed.
Fry onion and hamburger (brown). Heat tomato juice, sugar, chili powder, salt and water to boiling point. Reserve some water to dissolve cornstarch. Add hamburger and cornstarch thickening and keep stirring until thickened. Add beans. Cook for 5 minutes.
Cook broccoli according to package directions, drain and set aside. In a skillet or saucepan, saute onions in butter until tender. Stir in soup and salt. Heat until bubbly. In a 1 1/2 quart casserole dish arrange half of broccoli. Top with half of boiled eggs, half of cheese and half of mushroom soup. Repeat layers, Bake at 350 degrees for 20 minutes. Sprinkle onion rings on top and bake 5 minutes longer.
Put butter, pepper and Worcestershire sauce in a large skillet and cook on high heat. Add mushrooms when butter is melted; cook on high, stirring regularly. Cook until mushrooms look glazed and sauce is reduced. Add onions and continue cooking until onions are soft. Serve with crackers with cold wine or beer.
Mix Jell-O with whipped topping and juice from cherries. Add 2 cups cherries and chopped pecans. Dissolve Jell-O well and put in crushed wafers and let set until jelled.
Cook spinach; drain. Add remaining ingredients, except crumbs. Mix and pour into 1-quart greased casserole. Cover with crumbs. Bake 20 minutes at 350°.
Soak cucumbers in cold water for several hours or overnight. Put dill, garlic and cucumbers in jars. Pack tightly. Bring the vinegar, salt and water to a boil, then pour over cucumbers. Let cool to seal.
Cream together the shortening, sugar and brown sugar. Add next 6 ingredients, mixing well. Stir in the oats and chocolate chips. Drop by spoonfuls on cookie sheet. Bake at 375° for 8 to 10 minutes.
In large saucepan combine vinegar, water and salt and bring to boil. In bottom of jar place dill seed, garlic, mustard seed and chili pepper. Pack in jars filled with okra. Pour boiling liquid over okra. Seal jars. Water bath for 10 minutes.
Preheat oven to 350°. Beat egg yolks until light. Put in soda, sugars and butter. Add spices and cocoa. Beat egg whites until stiff. Fold into mixture. Add jam and raisins. Add flour and buttermilk alternately beginning and ending with flour. Bake in large pan for 60 to 75 minutes.
Combine first seven ingredients, stirring gently. Chill 3 to 4 hours. Stir in bacon and cashews. Serve on lettuce leaves.
Melt butter on heat controlled top burner set at 150° or in a double boiler. Blend in flour. Add sugar and egg yolk. Mix well, then stir in pineapple juice and cook until thick, stirring constantly. Fold beaten egg whites into hot mixture. After it cools, store in refrigerator and thin with whipping cream as used.
Heat oven to 350°. Grease and flour a 9 x 13 x 2-inch pan. Melt peanut butter and butter together in a bowl over boiling water. Mix other ingredients. Bake for 25 to 30 minutes.
Mix egg, brown sugar, oil, vanilla and some buttermilk. Alternate dry ingredients and rest of buttermilk. Mix in nuts and rhubarb last. Bake 1/2 hour at 350°. Last 1/2 hour bake at 325°.
Mix and spoon into a 9 x 13-inch casserole. Top with grated cheese and dot with sour cream. Bake at 350° for 40 minutes.
Brown ground beef and onion in frying pan. Drain off fat. Combine all ingredients and simmer for 30 minutes.
Mix all ingredients. Let rest 10 minutes. Spread onto pizza pan or any pan. Top and bake.
Stir together 1 cup cornmeal, flour, sugar, baking powder and salt. Mix beaten eggs, mashed ripe bananas and cooking oil. Add to dry ingredients; stir just enough to moisten. Add chopped walnuts.
Mix all ingredients except ginger ale. Chill. Pour over ice in punch bowl. Add ginger ale. Delicious, refreshing but not too sweet.
Cook sugar, butter and cream to soft ball stage. Cool and put in vanilla and peanut butter. Pour in buttered pan.
Boil pintos until about 1/2 done. Add link sausage, seasonings and package of taco seasoning. Cook until done.
Heat oven to 350°. Grease baking sheet with butter flavor Crisco. Combine Crisco, brown sugar, egg, honey, granulated sugar, water and vanilla in large bowl. Beat on low speed of electric mixer until blended. Increase speed to medium. Beat until light and creamy. Combine flour, cinnamon, baking soda and salt. Add gradually to creamed mixture at low speed. Increase speed to medium. Beat until well blended. Stir in oats with spoon. Mix until well blended. Stir in raisins and nuts. Drop by heaping tablespoonfuls onto greased baking sheet. Bake at 350° for 11 to 12 minutes or until golden brown. Cool 3 to 5 minutes on baking sheet before moving to flat surface. Makes 3 dozen cookies. For small cookies, drop dough by heaping teaspoonfuls onto greased baking sheet. Bake at 350° for 9 to 11 minutes. Makes 4 to 5 dozen small cookies.
In large bowl, mix first 5 ingredients. In small bowl, beat honey, milk, oil and egg until blended; stir in flour until moistened. (Batter will be lumpy.) Fold in apples. Spoon batter into muffin tins, coming almost to top of each cup. Bake 18 to 20 minutes or until toothpick inserted in center of muffin comes out clean. Bake at 350°. Remove from pan. Serve warm or cool.
Mix cold cooked rice, marshmallows, pineapple, cherries and nuts in a bowl. Chill evaporated milk in refrigerator tray until soft ice crystals form around edges of tray (15 to 20 minutes). Whip until stiff (1 minute). Add lemon juice; whip very stiff (2 minutes). Beat in powdered sugar. Fold whipped Carnation into rice mixture. Spoon into serving dishes. Makes 6 servings.
Combine 2 tablespoons of flour, salt and pepper in a clean paper bag. Add chicken pieces and shake to coat. Beat eggs with milk. Mix remaining flour and sesame seed. Dip each breast piece into egg mixture, then roll in sesame mixture to coat. Lower into hot, deep oil and fry at 350° for 15 minutes or until golden and tender. Drain and serve with Supreme Sauce. Serves 4.
Combine sugar and cinnamon. Set aside. In a large skillet, melt butter over low heat. Add Chex. Heat and stir gently until all pieces are coated. Continue to heat and stir 5 to 6 minutes.
Beat egg whites until stiff. Make syrup of sugar, water and Karo syrup. Boil until syrup "threads" from spoon. Add vanilla. Place on buttered plate and allow to stand until hard enough to eat.
Set oven to 350°. Sift flour and soda 3 times; mix sugar, butter and sour cream. Add 1/4 teaspoon salt and flavoring to well-creamed mixture. Add egg yolks, one at a time, beating after each one added. Add flour.
Melt cheese in milk in a double boiler with low heat. Add all other ingredients. Makes 1 quart. Keeps for weeks in fridge!
Preheat oven to 450°. Combine mix, milk and cheese. Beat vigorously for 30 seconds. Drop dough by heaping tablespoons onto ungreased cookie sheet. Bake 8 to 10 minutes until golden brown. Combine melted butter and garlic powder; brush over warm biscuits before removing from cookie sheet. Serve warm.
Mix peanut butter, powdered sugar, vanilla and Rice Krispies in large bowl. Add butter. Form into balls. Melt chocolate chips and wax in a double boiler. Keep on heat and dip balls into chocolate mixture. Place on wax paper to cool. Freezes well.
Spread 1/2 of cream cheese on dinner plate. Cover with half of chili and then spread half of Cheddar cheese over top. (You can make 2 plates to use up ingredients. Store covered in refrigerator until ready to use.) Put in microwave for 2 1/2 to 3 minutes or until cheese is melted.
Cream butter and sugar together. Add eggs. Mix soda with flour and milk. Add to butter. Add bananas and nuts. Bake at 350° for 20 to 25 minutes.
Combine all ingredients except vanilla in a heavy saucepan. Cook until syrup spins a thread or reaches the soft ball stage. Remove from heat and cool slightly. Add vanilla and beat until mixture begins to thicken. Drop by spoonfuls onto wax paper. Yields about 18 pralines.
Dissolve jello in hot water; add vinegar. Add this mixture to mayonnaise, stirring to prevent lumping. Drain as much liquid from cucumbers as possible. Combine cucumber, cottage cheese and onion. Add to mayonnaise mixture. Add pecans and pour into mold. Chill several hours.
Place everything, except nuts, in bowl; beat 4 minutes. Stir in nuts. Pour into greased pie tin and bake at 325° for 30 minutes. Serve with ice cream or whipped cream.
Saute meat, onion and garlic in large skillet. Stir in next 6 ingredients. Mix cornstarch and water; stir in gradually. Bring to boil; reduce heat and simmer, covered, about 10 minutes. Remove from heat and set aside. Prepare pastry.
Heat oven to 350°. Grease 13 x 9-inch pan. Mix all ingredients; spread in pan. Bake until golden brown (25 to 30 minutes). Cut into rectangles (about 2 x 2 1/2-inch). Makes 36 appetizers.
Slice and saute one green pepper. Add next three ingredients. Mix well. Heat. Stuff remaining 6 peppers. Place in glass pan. Top with cheese. Bake at 350° for 20-25 minutes or until cheese melts.
Combine first 3 ingredients in a saucepan. Gradually add milk, stirring until smooth. Cook over low heat, stirring constantly, for 6 to 7 minutes. Remove from heat and stir in Amaretto and vanilla. Cover and chill. Serve cold.
Combine all ingredients and mix well. Chill for several hours and form into a ball. Roll in Cheddar cheese and nuts. This is a soft spread and forms better if it is left in the refrigerator overnight before rolling in cheese.
Mix jello, sugar and water and bring to a boil. Add apples and boil 10 minutes; remove apples to baking dish and pour syrup over apples. Bake in 350° oven for 35 minutes. Serve hot or cold. Keeps week or more refrigerated.
Cook bacon until crisp. Crumble. Remove from pan and drain off some of bacon drippings. Saute onion in same pan. Add beaten eggs and add in crumbled bacon. Cook like scrambled eggs.
Cream margarine, cheese and sugar. Add flour. Refrigerate overnight. Form into small balls and roll in sugar. Flatten; put pecan half on top and bake at 350° on a greased baking sheet for 15 minutes.
Pare apples, core and cut in lengths. Arrange in shell. Mix 1/2 cup sugar and cinnamon. Sprinkle over apples. Mix 1/3 cup sugar and flour. Cut in butter until crumbly. Sprinkle over apples. Bake at 400° for 35 to 40 minutes or until done. Cool before cutting.
Combine cornbread, flour, baking powder, salt, sugar and milk; make a well in center of mixture. Combine eggs, water and oil; add to dry ingredients, stirring until moistened. Fold in corn and remaining ingredients. Spoon mixture into a greased 13 x 9 x 2-inch pan. Bake at 425° for 35 minutes or until a knife inserted in center comes out clean. Yields 15 servings.
Mix together ingredients. Crumble this with your hands and put half the mixture in an 8-inch square pan. Pour 1 can cherry pie filling over that, then sprinkle the remaining mixture on top. Bake at 350° for 1 hour. Serve warm with ice cream.
Cook broccoli to thaw; drain. Saute onion in oleo. Add remaining ingredients and heat until cheese melts. Add broccoli and stir. Serve hot with chips. Makes 1 1/2 quarts.
Combine sugar and water; boil 10 minutes until sugar dissolves, stirring. Cool. Mix grapefruit juice and orange juice and chill. Just before serving, add cold ginger ale and grenadine.
Melt butter. Stir in brown sugar and Karo. Slowly blend in oats. Line baking pan with foil and rub with margarine. Spread mixture over pan to desired thickness. Bake at 350° about 10 to 12 minutes or until edges are brown. Cool.
Mix all ingredients and place in greased casserole dish. Bake at 350° for 45 minutes.
Cut beef in 1/4-inch wide strips. Coat well with flour and salt. Brown in skillet in fat. Add mushroom slices, onion and garlic. Cook until onion is slightly tender, 3 to 5 minutes. Remove meat, mushrooms and onion from pan. Melt butter in pan drippings. Add flour; cook until froth-like. Add tomato paste and bouillon; cook until thick, stirring continuously. Add meat and heat. Stir in sour cream; heat, but do not boil. Serve on rice or noodles. Serving size: one cup each.
1. Mix together margarine, flour and nuts and spread in a 9x12 pan. Bake 20 minutes at 350 degrees - cool.
Beat eggs thoroughly. Add flour, sugar, milk, vanilla, baking powder, salt and butter. Mix until well blended. Batter will be thin. Bake at 350° for 15 to 18 minutes on greased cookie sheet. After removing from oven, spread with peanut butter while cake is hot. Cool in refrigerator, then spread with melted chocolate bar.
Melt shortening in boiling water. Dissolve yeast in lukewarm water. Mix all ingredients together. Makes a soft dough. Let rise to double in size. Roll out on floured board. Cut with biscuit cutter. Stack two together with pat of butter between the two and a pat of butter on top. Let rise. Bake at 450° until done.
Crumble ground beef into 2-quart glass casserole dish. Stir in chopped onions; cover with glass lid. Microwave on High for 3 minutes. Drain and stir in all remaining ingredients. Recover with lid. Microwave on Defrost or low temperature for 30 to 40 minutes or until macaroni is tender. Let stand 5 minutes, covered, before serving.
Clean cauliflower and let dry. Heat oil. Drop into hot oil just a few minutes. Drain. Add salt or seasonings to taste. Fast, easy and good.
Combine all ingredients with electric mixer and mix until moistened. Spoon into greased 9 x 13-inch baking pan. Bake at 350° for 1 hour or until golden brown.
With 1 can of water, rinse out all of the cans and add to the soup. Heat and enjoy.
*Or use 1 envelope (2 quart size) Kool-Aid sugar sweetened soft drink mix.
Sift flour, sugar, soda, salt, nutmeg and cinnamon in a bowl. Cut in shortening. Add egg, banana, rolled oats and chocolate chips. Beat until well blended. Drop by teaspoonfuls on an ungreased cookie sheet. Bake at 350° for 15 to 18 minutes. Remove from pan immediately. Do not overbake.
Prepare broccoli and fruit as directed in a mixing bowl. Every item is raw. Mix slaw dressing, vinegar, mayonnaise and sugar; blend until smooth. Pour over broccoli mixture; chill.
In a double boiler, melt candy bars with half the cream. Beat eggs in remaining cream. Whisk into melted chocolate. Cook and stir for 5 minutes. Cool. Beat milk and pudding mixes. Fold into chocolate mixture. Chill several hours or overnight. Freeze in ice cream freezer. Makes about 3 quarts.
Pour into mixing bowl. Mix well and pour into 3 round pans or 2 square ones. Bake 20 to 30 minutes. Let cool before frosting.
Pour all ingredients over oyster crackers. Toss, let set one hour. Toss again before serving. Keep in closed container.
Cook ground beef until browned, stirring to crumble; drain. Return meat to skillet. Add spaghetti sauce mix and tomato paste. Stir well. Cook over low heat, stirring occasionally, until mixture is bubbly. Spoon meat mixture on muffin halves. Top each with 3 pepperoni slices. Bake at 350° for 5 to 10 minutes. Top with cheese and bake an additional 3 minutes or until cheese melts.
Mix together in bowl. Bake at 350° for 1 hour covered. Uncover last 45 minutes and stir every 10 minutes.
Put milk and marshmallows in double boiler. Heat, stirring until melted and mixed well. Chop fruit and nuts; place in crumb mixture. Add marshmallows and milk mixture to fruit and crumb mixture. Stir until mixed well. Pour mixture into a wax paper lined tube pan. Press mixture firmly in pan. Place in refrigerator. Let stand about 2 days; remove from pan. Keep uneaten cake in refrigerator.
Thoroughly chill can of milk in refrigerator overnight. Dissolve gelatin in boiling water. Add honey, salt, lemon juice and rind. Refrigerate. When it has congealed slightly, beat milk until stiff and whip gelatin mixture into it. Spread half of crumbs into a large pan (10 x 13-inch or equivalent) and pour lemon mixture over it. Top with remaining crumbs. Chill for approximately 3 hours. May be served plain or with whipped cream.
Make as directed. Bake only 15 to 18 minutes. Put on jelly roll pan or cookie sheet with about 1-inch sides.
Heat oven to 350°. Oil a 2-quart casserole. Set aside. Cook macaroni, without salt, following package directions. Drain well. Heat oil in large skillet on medium heat. Add onions and garlic. Saute until tender. Stir in flour, basil, pepper and Tabasco sauce. Blend well. Blend in milk slowly. Cook on medium heat, stirring constantly, until mixture thickens and bubbles. Add cheese pieces. Stir until smooth.
Mix all ingredients and bake at 350° for 45 minutes. Add extra bacon to top, if desired.
Cut candy, dates and nuts in small pieces. Mix into flour. Cream margarine, sugar and eggs. Put soda in milk. Mix into dry mixture, pour into large tube pan (floured and greased). Bake 2 1/2 hours at 250°.
Brown meat with onion until onion is tender; drain (to remove grease). Stir in remaining ingredients. Bring to a boil. Reduce heat. Cover and simmer 15 minutes.
Cook that on the left side for 5 min. Put in the 8 c. Rice Krispies. Stir it in. Put it in a pan. Press it down. Later on, cut it in pieces.
Chop first 4 ingredients. Mix with coconut and milk. Line a 9 x 13-inch pan with brown paper. Pour mixture into pan and pat firmly. Bake at 275° for 50 minutes. Remove from oven and let stand for 10 minutes. Turn out onto waxed paper sprinkled with powdered sugar. Cool 1 hour and cut in strips or squares.
Combine dry ingredients in a large mixer bowl. Add remaining ingredients; beat at medium speed 2 minutes (batter will be thin).
Coat 16 muffin cups with melted butter. Sprinkle with cocoa. Refrigerate until firm. Place butter pieces and chocolate in a big heavy pan or iron skillet. Cook over low heat, stirring often, until butter and chocolate melt. Slowly whisk in cream; set aside. Mix egg substitute and sugar in a big mixing bowl. Beat at medium speed with electric mixer about 7 minutes or until blended. Pour batter into muffin cups, filling to 1/4-inch from top. Cover and chill 1 to 24 hours. Bake, uncovered, at 450° for 10 to 11 minutes or just until edges of cakes spring back when lightly touched, but centers are still soft. Let stand 3 minutes before loosening edges with a knife. Quickly invert cakes onto a baking sheet. Transfer to plates using a spatula. Sprinkle with powdered sugar. Serve immediately. Yield: 16.
Cook sausage until well done; drain. Combine all ingredients; mix well. Drop by tablespoon onto ungreased cookie sheet. Bake at 350° until done.
Mix cake mix, butter, 1/3 cup milk and nuts. Spread 1/2 of mixture into greased and floured 9 x 13-inch pan and bake for 6 minutes at 350°.
Melt cheese and butter; add remaining ingredients. Spread in 13 x 8 x 2-inch buttered pan. Cut into pieces.
Spray 2-quart casserole with nonstick cooking spray. Place margarine in 4-cup Pyrex measure. Microwave uncovered on High 15 to 30 seconds or until melted. Stir in flour, mustard, salt and pepper until margarine is absorbed. Gradually stir in milk. Microwave uncovered 4 to 5 minutes, stirring after every minute, until thickened. Layer 1/3 of the potatoes, 1/2 of the ham, 1/2 of the onion and 1/3 of the sauce; repeat the layers. Top with remaining potatoes and sauce. Cover tightly and microwave on Medium High (70%) 16 to 20 minutes, stirring every 5 minutes, until potatoes are tender. Sprinkle with paprika if desired. Makes 4 servings.
Preheat oven to 350°. In a 9 x 13-inch pan, combine all beans, onion, bacon and vinegar, mixing well. In a bowl, combine brown sugar, mustard, garlic and salt. Add to beans and stir in well. Bake for 1 hour.
Mix all ingredients in a large bowl. Roll out half of the dough at a time into 3/8-inch thickness. Cut to desired shapes. Bake on an ungreased cookie sheet for 20 minutes at 375°. Turn off the oven and leave the biscuits in oven until cool. Yields about one pound.
Mix meat together thoroughly. Soak bread crumbs in milk. Add meat and mix. Saute onion in large skillet in 2 tablespoons butter. Mix together seasonings, eggs, onion and meat in bowl. Mix well; form into 48 small balls. Melt butter in skillet; brown meatballs on all sides. Remove; set aside to make sauce.
Cream together sugar, salt and shortening until light and fluffy. Add eggs and vanilla; beat until very light. Sift together flour, soda and cream of tartar. Blend into first mixture until well blended. Do not beat too much after beating in eggs. Shape into small balls (about the size of a walnut). Roll in sugar and spice mixture. Place on ungreased cookie sheet. Bake 10 minutes at 400°. These will puff up and flatten as they cool. Makes about 5 dozen.
In a large pot, brown ham hocks in oil or place ham bone in pot. Add water and onion, bringing to a boil. Add greens and return liquid to boiling. Reduce heat, cover and simmer 1 1/2 or 2 hours. Drain. Remove ham and cut meat into bite-sized pieces. Add meat to greens.
*Chocolate chips and pecans can be replaced with white chocolate chunks and Macadamia nuts.
Cook chicken and rice. Combine chicken, rice, broccoli and cheese. Place in dish and bake until completely heated at 375° for about 30 minutes.
Mix first 3 ingredients until blended. Add coconut and pecans. Grease and flour a 13 x 9-inch pan. Bake at 350° for 35 to 40 minutes. Cool.
Boil molasses to rolling boil. Add vinegar and soda. Stir in sugar. Use large saucepan; may foam over top. Remove from stove and stir in eggs, ginger, salt and flour. Will be stiff enough to roll out on floured board. Cut with round cookie cutter. Bake at 350° for 10 to 12 minutes on greased cookie sheet.