HumbleIntelligence/food-ner-1-Million huggingface dataset:
Into a large wide saucepot, turn the water, sugar, orange juice, cloves and cinnamon. Bring to a boil, stirring, until sugar is dissolved. Simmer, uncovered, for 5 minutes.
Preheat oven to 350°. Thoroughly drain fruits. (Reserve fruit syrups for later use in beverage, gelatin salads, desert sauce or meat glaze.)
Grease 11 x 7-inch casserole/pan. Beat eggs, milk, salt, dry mustard and onion salt. Crumble bacon or sausage into eggs and milk mixture. Put croutons on bottom of casserole, then grated cheese. Pour egg mixture over it. Bake at 325° for 50 minutes. Serves 2 to 4.
Chop cucumbers in thin slices. Chop onions and peppers into bite size pieces. Cover with the salt and let stand for about 3 hours. Drain well. Combine vinegar, sugar and spices in large kettle and bring to boil. Add cucumbers and vegetables and heat thoroughly, but do not boil. Pack while hot loosely into sterilized canning jars. Do not crowd the pickle pieces. They are much more flavorful if the spices can get to them. Pour the hot juice over each to within 1/4 inch of top of jar and seal. Add a few 1 inch sticks of carrots and a few trees of cauliflower with the other vegetables if you would like.
Melt margarine in a 9 x 13-inch pan. Sprinkle crumbs in evenly. Add butterscotch and chocolate bits, coconut and nuts. Pour Eagle Brand milk over it. Spread out evenly with a fork if you wish. Bake 25 minutes at 350°. Cut in bars.
Mix all ingredients together and pour into two unbaked pie shells. Bake at 425° until done.
Crumble beef into a 1 1/2-quart casserole dish; add onion. Microwave on High, uncovered, for 5 to 6 minutes or until meat is no longer pink; drain. Add beans, rice, catsup, 3 tablespoons brown sugar, mustard and pepper. Mix well. Cut apple into 10 thin slices. Arrange in clockwise pattern on top of the casserole. Sprinkle with 1 tablespoon brown sugar. Cover with lid. Microwave at High for 8 to 9 minutes or until heated through (150°). Serves 6.
Combine butter and garlic. Preheat broiler. Spread garlic butter on cut surfaces of bread. Top with Mozzarella. Sprinkle with paprika. Broil until golden brown, about 3 minutes.
Mix all together. Spread mix on one package large tortilla soft shells. Roll, refrigerate and slice before serving.
In 5-quart Dutch oven, cook chicken (cut up), carrots, bay leaf, 1/2 teaspoon salt and water. Simmer 35 minutes. Drain and reserve liquid. Remove all skin and fat.
Mix sour cream, coconut cream (Coco Lopez) and brown sugar. Use dip for fruit sections. Makes 1 1/3 cups.
Drain pineapple. Take juice and add enough cold water to make 1 cup. Dissolve gelatin in hot water and add juice. Cool slightly and then add all other ingredients.
Mix first 5 ingredients. Pour into 9 x 13 casserole dish. Top with cracker crumbs mixed with butter. Bake at 350° for 30 minutes (1/2 recipe makes an 8 x 8 dish).
Brown hamburger and drain. Mix all other ingredients together. Bake at 325° for 30 to 45 minutes. Serves 6 to 8 people. Double recipe for larger quantity.
Cream sugar and butter. Add beaten eggs and beat again. Add sifted dry ingredients and mix well. Roll dough out in a sheet 1/2-inch thick for filling. Spread filling on dough and roll like jelly roll. Chill. Slice thin. Bake on ungreased cookie sheet in 400° oven for 10 to 12 minutes.
Mix flour, margarine and nuts and press into 9 x 13-inch baking dish. (It will be very thin.) Bake at 350° for 15 to 20 minutes (until light brown). Cool.
Use large bowl and whip together cream cheese, Cool Whip, sugar and pineapple juice. Then fold in tidbits of cherries and pecans; chill.
Line baking sheet with wax paper; set aside. In medium mixing bowl, blend cream cheese, butter Crisco and mint extract. Beat in confectioners sugar at low speed of electric mixer until mixture is stiff and crumbly. Add food coloring to mixture (to make mints different colors, divide mixture and tint each part). Shape by 1/2 teaspoons into balls. Place on prepared baking sheet. Using fork tines dipped in confectioners sugar, flatten each candy in crisscross pattern to 1/2-inch thick. Or, if desired, shape, using mint molds. Let stand overnight to dry. Makes 8 to 9 dozen candies.
Mix together flour, oleo and nuts. Press into a 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes. Mix cream cheese, powdered sugar and Cool Whip; spread over cooled crust. Spread lemon pudding on top. Top with the Cool Whip and chopped nuts. (I used toasted almonds and coconut on top.)
Brown sausages and drain. Heat mustard and jelly in double boiler until dissolved and heated. Cut sausages in bite-size pieces and serve in chafing dish. Serves 10 to 12.
In large saucepan, cook onions in margarine until tender. Add bouillon, pepper, water and Worcestershire. Simmer, covered, for 20 to 25 minutes to blend flavors. To serve, top each serving with a slice of bread and sliced cheese. If desired, place under broiler or bake until cheese is bubbly. Makes 4 to 6 servings. White wine can replace 1 cup of water for a rich flavor.
Dissolve yeast in 1/2 cup warm water. Add a dash of sugar. Meanwhile in large bowl, combine flour, salt and oil. Mix with wooden spoon. Add yeast and mix thoroughly, adding warm water as needed until the mixture becomes sticky. Let rise until double in bulk. Separate dough in oiled pans patting and stretching with hands (you need to put oil on dough too to help you work with it without sticking too much to hands). Once you get the hang of it, it's not as complicated as it sounds! Give it a try!
Heat oven to 350°. Grease 12 x 8-inch (2-quart) baking dish. Cook broccoli as directed on package until almost done (crisp-tender); drain. Arrange broccoli in prepared baking dish. Lay turkey on top.
Combine first 9 ingredients and place in a greased 1-quart casserole. Top with sunflower or sesame seed. Place casserole dish in a pan with about 2 inches of water. Bake in the oven at 350° for about 45 to 50 minutes or until firm in the center. Makes 6 servings.
Put Cocuzza, tomato sauce, water, onion and garlic in pot; season to taste. When Cocuzza is tender, break eggs in pot and cook until set.
Combine all ingredients in a casserole. Sprinkle the potato chips on top. Bake 30 minutes at 350°.
Butter a 9 or 10-inch pie plate. Mix eggs, 2/3 cup sugar and cream cheese. Pour into pie plate and bake at 350° for 25 minutes. Remove and cool for 20 minutes. Top with mixture of sour cream, 3 teaspoons sugar and vanilla. Bake 10 minutes at 350°. Remove, cool and store in refrigerator.
Heat oven to 350°. Grease and flour 13 x 9 x 2-inch pan. Mix flour, baking powder, baking soda and salt in medium bowl. Beat margarine and shortening in large bowl on medium speed, about 30 seconds. Beat in sugars and vanilla. Add eggs, 1 at a time, beat on medium speed for 1 minute after each addition. Add dry ingredients and buttermilk alternately to sugar mixture. Beat on low speed after each addition. Pour into pan. Sprinkle chocolate chips over top. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely. Frost with Brown Sugar Topping. Refrigerate.
In a large pan, brown onion and ground beef in oil. Add all other ingredients except cheeses and lasagna. Simmer, uncovered, stirring occasionally about 30 minutes.
Saute garlic in olive oil; add sausage. After sausage is browned, add escarole. Tear or cut in small pieces. Add beans and white wine (peppers if desired). Add water and chicken bouillon to taste.
Combine all ingredients. Pour into greased loaf pan and bake at 350° to 375° for 1 hour.
Preheat oven to 325°. Beat butter in mixer bowl until smooth. Beat in 1 cup confectioners sugar until fluffy. Beat in lemon peel and salt. Beat in flour until well combined. Stir in pecans. (Mixture will be crumbly.) With lightly floured fingertips, press dough into 15 1/2 x 10 1/2-inch jelly roll pan, leaving edges slightly thicker. Bake 25 to 28 minutes, until top is completely golden. Transfer to wire rack to cool. Sift remaining 1 tablespoon confectioners sugar on top. Break into chunks as desired. Makes 50 (2 x 1 1/2-inch) cookies.
Place milk in 2-cup glass measure. Heat in microwave on full power for 3 to 4 minutes or until hot. Stir sugar and salt into eggs. Blend well. Gradually stir in hot milk and vanilla, stirring constantly.
Drain strawberries; reserve syrup. Pour boiling water over Jell-O; stir until dissolved. Add enough cold water to syrup to make 1 cup. Stir into Jell-O. Chill until almost set. Beat whipping cream until stiff. Beat Jell-O until foamy. Fold Jell-O and strawberries into whipped cream. Pour into mold. Makes 6 to 8 servings.
Mix together and bake until firm and brown (350°). Bake in muffin tins. Makes 12 muffins. These are great in the morning with jelly or jam. The margarine is already in the biscuit!
Combine juices, water and grenadine. Mix well. Add ginger ale. Pour over ice in bowl. Float slices of lime, lemon or orange. Sherbet may be added.
Peel and mash avocados. Add spices, grated onion and about 1 tablespoon of sour cream or mayonnaise. Mix with a fork. May be refrigerated for about an hour.
Combine cottage cheese, jello, orange slices and pineapple and mix well. Stir in Cool Whip. Chill and serve.
Wash bulghur. Drain and place in a large bowl. Add all chopped vegetables and mix well. Add oil, lemon juice, salt and pepper. Allow bulghur to soak and absorb the juice (about 1 hour). Serve over fresh green lettuce. Eat with lettuce leaves, tender grape leaves or with a fork. Makes a refreshing appetizer or a picnic salad. Makes 4 servings.
Combine butterscotch chips, corn syrup, water and oil. Microwave until melted. Stir until smooth. Transfer to large bowl, add noodles and mix well. Cool slightly. Fold in marshmallows. Drop by rounded tablespoonfuls on waxed paper. Chill 20 minutes. Eat!
Add nuts to pie shell. If using prepared fruit, mix in; bake. Combine condensed milk, lemon juice, vanilla and almond extract. Stir until thickened. Fold in whipped cream (or Cool Whip) into cooled shell. Top with cherry pie filling. Chill 2-3 hours.
Fill medium saucepan or kettle with water. Place on the stove on high temperature. Set timer for 7 minutes. Remove from stove when the timer rings.
Mix ingredients and beat 4 minutes at medium speed. Put in greased tube pan. Bake at 350° for 45 minutes.
On 1 slice of bread, spread peanut butter, then sprinkle sugar on top. Top with other slice of bread and enjoy. Makes 1 serving.
Mix cake mix with melted margarine and 2/3 cup evaporated milk. Pour half the batter into a 9 x 13-inch pan. Bake 10 to 15 minutes at 350°. While batter bakes, melt caramels with remaining 1/3 cup evaporated milk. Remove cake from oven. Pour caramel mixture over top and sprinkle with chocolate chips and nuts. Add remaining half of batter. Return to oven and bake for 20 minutes.
Sift together the salt, flour, nutmeg, cinnamon, allspice and cloves. Add rolled oats, raisins and nuts. Combine all ingredients and drop 1/2 teaspoon for each cookie on cookie sheet, ungreased. Bake at 350° for 15 minutes or until golden brown. Cool on board before storing. Will make several dozen.
Combine juices, sugar and salt in a 30-cup percolator. Place cloves, cinnamon stick and orange peel in the basket of the percolator. Heat until hot. Makes 20 (6 ounce) servings.
Cream together margarine and sugar. Add eggs. Mix food color and cocoa into a paste. Add to creamed mixture. Add vanilla. Sift flour and salt together; add alternately with buttermilk. Mix vinegar and soda together and fold into mixture. Bake at 350 degrees 25-30 minutes.
Pour pineapple into large bowl. Sprinkle dry pudding mix over pineapple and stir well. Add pecans. Let pudding mixture set for about 5 minutes.
Cut eggplant in slices 1/2-inch thick and lay in salt water for 1 hour. Drain and dip in beaten egg, then in cornmeal, cracker crumbs or flour. Fry until brown and nicely tender. They are good fried after ham.
Cook frozen ingredients, thin soup and pour over buttered cracker crumbs for topping. Bake at 350° until top is golden brown.
In a 1-quart microwave-safe casserole dish, combine green pepper, tomato, onion and butter. Cook, covered, on High for 5 to 6 minutes or until vegetables are tender, stirring once. Stir in cooked rice, water, salt and pepper. Cook, covered, on High for 3 to 4 minutes or until mixture is heated through, stirring once. Makes 6 side-dish servings.
Brown meats; cook onions and celery in water. Add browned meat. Add bean sprouts, vegetables and mushrooms. Simmer to blend flavor. This is your liquid or broth. Make a paste of the cornstarch and add to broth to make it thick like gravy. Season with the soy sauce and bead molasses to make the brown color you like.
Sift flour and soda. Cream butter and sugar, then add eggs, one at a	time. Beat well. Add flour and sour cream alternately to batter. Add vanilla and lemon extracts. Beat well. Bake in tube pan at 300° for 1 1/2 hours or until done.
Melt stick of margarine. Add vanilla and peanut butter and mix well. Add powdered sugar, beginning with 1/2 cup until mixture can be picked up (not quite as thick as pie pastry). Press into a buttered dish. Cool, cut and eat!
Heat milk, marshmallows and chopped candy in a double boiler. When cool, fold in whipping cream, which has been whipped. Pour into a cooled baked pie shell. Chill before serving.
Pour pie filling into a greased pie plate or 8X8 inch pan. Combine remaining ingredients, and mix with a fork. Crumble mixture over pie filling. Bake at 350 degrees for 20 to 30 minutes, or microwave on High for 8 to 11 minutes, or until hot.
Cut chicken into thin strips. Heat oil in frypan. Add chicken and garlic. Cook, stirring constantly, until chicken turns white. Add soy sauce and stir. Add celery, mushrooms and stir-fry vegetables. Cover and cook 4 to 5 minutes. Mix cornstarch and water. Add slowly to chicken mixture, stirring constantly. Cook until ingredients are coated with a thin glaze, about 1 minute. Serve with hot rice and extra soy sauce.
Cook steak strips in 1/4 cup margarine in 10-inch skillet over medium heat, stirring occasionally, until light brown. Sprinkle steak with salt, thyme and pepper. Stir in mushrooms, onion and water. Heat to boiling; reduce heat. Cover and simmer until steak is tender, about 20 minutes. Cook noodles as directed on package. Mix soup and milk; stir into steak mixture. Heat until soup is hot. Drain noodles; toss with 1 tablespoon butter and poppy seed. Serve Stroganoff over noodles. Makes 4 servings.
In 1-quart saucepan over medium heat, heat all ingredients to boiling. Reduce heat to low. Simmer 10 minutes. Makes 1 3/4 cups.
Mix sugar, oleo, Crisco and eggs. Stir in flour, cream of tartar, soda and salt. Shape into balls. Mix sugar and cinnamon and roll balls into mixture to coat. Bake 8 to 10 minutes at 400°.
Cream shortening and sugars. Add egg and vanilla. Add sifted dry ingredients. Form into balls the size of walnuts. Dip top in granulated sugar. Place on ungreased cookie sheet. Press down in center with finger. Bake at 400° for 8 to 10 minutes. Makes 4 dozen.
Saute beef, sausage and onions until beef is browned. Drain fat. Season with salt and pepper. Spread refried beans in casserole and top with meat mixture. Add chopped green chilies. Cover evenly with grated cheese. Spread taco sauce over this mixture. Bake, uncovered, at 350° for 10 to 12 minutes. Remove from oven and top with green onion, olives, avocado dip and sour cream. Use tortilla chips around edge and serve.
Cut broccoli into small flowerets. Chop tender stalks. Saut bacon until crisp; break up and set aside. Slice onion lengthwise, then cut into julienne strips. In a large bowl, combine broccoli, onion, raisins and bacon.
Crust: Cut butter into flour and mix well. Blend in chopped nuts. Pat into a 9 x 13-inch pan. Bake approximately 8 minutes at 400°. Cool crust.
Grease 9 x 13-inch pan with margarine. Combine hash with one beaten egg and press into pan. Bake at 375° for 10 minutes. Saute onion in margarine. Layer cheese, onion and vegetables in the crust. Beat together remaining ingredients. Pour over cheese and vegetables. Bake at 350° for 30 to 40 minutes until filling is set and golden. Remove from oven; let stand 10 minutes before serving.
Crush wafers, add butter and thawed orange juice. Mix well. Add confectioners sugar and as many pecans as desired. Roll into balls and roll in fresh coconut.
Combine cream cheese, mayonnaise, catsup and lemon juice. Blend until smooth. Stir in remaining ingredients. Cover and refrigerate overnight. Yields about 4 cups.
Preheat oven to 450°. Cook frozen broccoli and drain, pressing out as much water as possible. Cool to room temperature. Beat egg yolk with sour cream, lemon juice, salt and pepper. Stir in cheese, turkey and broccoli. Refrigerate until cold. Follow general directions for preparing and baking puff pastry. Divide mixture among 8 pastry squares. Bake at 400° for 20 minutes.
Add 2 layers of the refried beans, avocado dip, sour cream and salsa over the chips (in order). Top with shredded sharp cheese.
Preheat oven to 450°. Grease pie pan generously. Make the Bisquick as you would for regular biscuits. Fry hamburger and then add onions (drain all extra grease), then add pepperoni, mushrooms and spaghetti sauce. Dish in the pie pan after you have already made your crust from the Bisquick, then add the Mozzarella cheese on top. Bake at 450° for about 20 minutes or until your crust is a light brown.
Mix together and bake at 350° for 30 minutes. You may add chopped almonds or water chestnuts for variations.
Combine cabbage and apple in a large bowl. Combine mayonnaise and sour cream, then stir in remaining ingredients. Add to cabbage mixture and toss lightly. Correct seasonings. Makes 6 to 8 servings.
Toast oatmeal in shallow pan for 5 minutes at 350°. Add almonds and toast for 5 more minutes. Combine with sugar and butter. Reserve some of the crumbs for the top of pie. Press in pie pan and chill. Dissolve orange jello in the boiling water; add vanilla ice cream and the peaches. Pour in the pie shell and sprinkle the crumbs around edge and on top. Chill several hours.
Combine pineapple juice, soy sauce and oil in a baking dish and marinate chicken in the mixture for 3 hours. Alternate chicken with tomatoes, green peppers, onions and mushrooms on skewers. Broil for 10 to 15 minutes, turning once, or until chicken is cooked through. To barbecue, cook 5 inches from flame using marinade to baste. Serve over rice or pasta.
Heat water and 1 cup mandarin juice with sugar and salt until sugar dissolves. Chill completely. Combine with remaining mandarin and lemon juice. Pour into a pan and freeze firm. Serves 4.
Heat oil in skillet over medium-high heat. Add chicken pieces and cook until brown. Drain and put in slow cooker. Add remaining ingredients, except the cornstarch and water. Stir to combine. Cover and cook on low 6-8 hours.
Grease and flour Bundt or tube pan. Sprinkle pecans on bottom of pan. Combine remaining ingredients. Pour over pecans. Bake 1 hour at 350°.
Cut bacon in small bits and fry until crisp. Chop cabbage and potatoes and add to bacon and grease. Mix and cook until done.
Mix yeast, sugar, eggs and water. Add oil, salt and flour. Let stand 8 hours or overnight. Divide into 3 parts; roll out as if you were making pie crust. Cut into 8 sections the shape of pieces of pie. Roll wide edge into the point (like crescent rolls) and place on greased cookie sheet. Let rise 6 hours. Bake 10 to 12 minutes at 375°.
Melt butter in saucepan; saute onion until tender. Blend in flour; gradually stir in broth. Cook, stirring constantly until mixture comes to a boil; boil and stir 1 minute. Stir in rice and salt; simmer about 5 minutes. Blend in half and half and sherry; heat to serving temperature. Garnish with parsley. Makes 5 1/2 cups.
In a separate bowl, pour the boiling water over the oatmeal. Mix the brown sugar, granulated sugar, butter or margarine and eggs and cream together. Beat in the vanilla, oatmeal mixture, flour, baking soda, cinnamon, mace (optional) and salt. Bake for 35 to 40 minutes at 350° in a 9 x 13-inch pan.
Bake cake according to package directions. While cake is still hot, poke holes in it about 1-inch apart using the handle of a wooden spoon. Pour sweetened condensed milk and caramel topping over cake, making sure cake is completely covered. Refrigerate overnight. When serving, garnish with whipped topping and sprinkle with Heath bar crumbs.
*Whatever you like: Carrots, celery, scallions, green peppers, cabbage, mushrooms, peas, green beans, onions, zucchini, etc.
Bake in oven at 200° for 2 1/2 to 3 hours or to taste.
Preheat oven to 350°. Sift dry ingredients. Cream shortening, sugars and eggs. Add dry ingredients and mix. Spread mixture into 9 x 12-inch pan (lightly greased). Bake at 350° for 20 to 25 minutes, or until done. Mitchell Family favorite.
In heavy saucepan, dissolve cornstarch in water. Stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat; add butter and vanilla. Cool slightly. Slice 2 bananas and dip in lemon juice; drain. Arrange bananas on the bottom of the crust. Pour filling over bananas. Cover and chill 4 hours or until set. Spread top with Cool Whip. Slice remaining banana and dip in lemon juice, then arrange on top of pie.
Cream together sugar, eggs and oil. Add vanilla. Mix well. Combine salt, flour and baking soda. Add to creamed mixture alternately with the buttermilk. Drop onto ungreased baking sheets. Sprinkle sugar on top. Bake at 400° for approximately 8 to 10 minutes.
Put pudding, Tang and 1 cup of reserved juices (a little at a time) in a blender. Pour over pineapple chunks and oranges. Refrigerate.
Beat eggs. Add sugar and beat. Add salt, Karo and margarine and beat well. Add pecans and vanilla. Stir well. Pour into pie crust. Bake at 350° for 50 minutes. Makes 1 pie.
Mix crab meat, Swiss cheese, mayonnaise, lemon juice, curry powder and onions together; bake for 20 minutes at 300°.
Saute in butter the onion, celery and mushrooms (optional). Mix everything together. Bake at 350° for 45 minutes to 1 hour.
Mix well, then blend in blender. Pour into 2 pie crusts and cook at 350° until firm.
*To make sour milk or buttermilk, add 1/2 tablespoon vinegar or lemon juice to milk to equal 1/2 cup. Allow souring milk to rest a few minutes.
Dissolve Jell-O in boiling water. Cool to lukewarm and add frozen orange juice, stirring to melt. Chill until slightly syrupy. Add remaining ingredients. Pour into serving bowl and chill.
Grease a pie plate. In a saucepan, melt the cocoa, sugar and butter over low heat and stir until smooth. Add the eggs, vanilla, nuts and flour. Stir until smooth. Pour the mixture into the prepared pie plate. Put the pie in a cold oven. Set the oven at 325° and bake for 25 minutes. Top with ice cream and serve. Serves 6 to 8.
Peel carrots and slice in rounds. Cook until tender, but still crunchy; set aside. Simmer remaining ingredients until sugar dissolves. Mix carrots with 1 small, chopped onion and 1 small, chopped green pepper. Add sauce; mix all and refrigerate for 2 to 3 days. Will keep for 1 to 2 weeks, covered.
On serving platter, spread bean dip; in small bowl, combine sour cream, mayo or cream cheese and taco seasoning. Spread over bean dip. Peel, pit and mash avocados; combine with lime juice, salt and garlic. Spread over sour cream mixture. Sprinkle with cheese, onions, tomatoes, lettuce and olives. Serve with tortilla chips.
Cook and drain the broccoli. Layer chicken and broccoli in greased baking dish. Mix the next 4 ingredients and pour over chicken and broccoli. Cover with crumb mixture, bake in 350° oven about 45 minutes. Serves about 12.
Cook macaroni according to package directions. Drain. Combine cream of mushroom soup, milk, mayonnaise and cheese packet from macaroni and cheese dinner. Blend until smooth. Add cooked macaroni, drained tuna and soup mixture. Stir until mixed. Turn into 2-quart casserole sprayed with cooking spray. Bake uncovered in preheated oven at 425° for 20 minutes. Makes 6 servings.