HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift dry ingredients into bowl. Add eggs, orange juice and rinds (which have been mixed together). Do not stir too much. Fold in 1 cup chopped cranberries and 1/2 cup chopped nuts. Spoon into well-greased pans, making edge higher than center. Bake at 350° for 1 hour.
Supervise as you have children follow these steps: Wet finger paint paper on the glossy side. Sprinkle 2 to 3 tablespoons of dry gelatin on the wet paper. Use as a finger paint.
Mix items in pot or bowl. Place cloves (whole) in cooked ham. Put 1/2 of syrup with ham in oven for 1/2 hour at 350°. Later, put rest of syrup. Put back in oven for 20 minutes. Take out and place cherries onto ham with a toothpick and sliced pineapple at the same time. Then put into oven for 15 minutes more.
Melt chocolate bits and butter in top of a double boiler. Add condensed milk and cook. Stir constantly for 4 minutes; remove from heat. Add Marshmallow Fluff; stir well. Add miniature marshmallows and nuts. Pour into buttered 8-inch square pan. Chill well before serving.
Beat butter and sugar until fluffy. Add eggs one at a time. Add flour, baking powder and salt. Alternate with milk and vanilla. Pour into greased and floured tube pan. Bake at 350° for 1 hour and 10 minutes.
Combine first 3 ingredients in a bowl; beat with electric mixer until blended. Add sugars and mix well. Combine flour, soda and salt and add to sugar mixture, beating until well blended. Stir in cereal and remaining ingredients. Drop by level tablespoons on a lightly greased cookie sheet. Bake at 350° for 12 minutes or until golden brown. Yields 9 dozen.
Sift the flour and salt into a bowl. Beat the egg and milk into the flour to make a batter. Peel, core and slice the apples. Put them in a pan with water and simmer for five minutes.
Cook all until vegetables are mushie (45 minutes). Mash with potato masher. Add 10 ounces light Velveeta cheese. Heat only until melted.
Mix cream cheese, dressing mix and green onions and spread over tortillas. (Put in microwave to soften tortillas.) Sprinkle remaining ingredients and roll up. Chill for 2 hours. Cut in 1-inch slices. Makes 3 dozen.
Combine all frozen juices in large pitcher. Stir in wine until blended. Add ice, lime and lemon slices. Stir in club soda to serve. Makes approximately 20 servings.
Combine cornstarch, sugar, lemon juice and lemon rind. Beat egg yolks; add to cornstarch mixture. Gradually add boiling water. Heat to boiling, over direct heat, and then boil gently for 4 minutes, stirring constantly. Pour into pie shell.
Mix vegetables, cheese, sour cream and soup in casserole dish. Prepare topping of cheese crackers, 1/2 stick of melted butter and almonds. Bake in 350° oven for 45 minutes. Serves 4.
Cream sugar and cream cheese together; add vanilla. Mix Jell-O with 1 cup hot water and mix with cheese mixture. Whip the cream (Pet milk, chilled thoroughly) until stiff and fold into cooled cheese mixture.
Boil together and cool the sugar and vinegar. Mix remaining ingredients. Pour syrup over mixture. Then cover and let sit overnight to season.
Mix first 2 ingredients together. Then mix in all the rest until all blended. Pour batter into a greased Bundt pan (floured) for 10 minutes. Bake at 350° for 1 hour.
Heat in pot until melted and pour in pan. Cut in squares and roll in powdered sugar.
Defrost potatoes and combine in a large bowl with butter. Add rest of ingredients except buttered bread crumbs. Put in 3-quart buttered casserole. Top with crumbs. Bake at 350° for 1 hour.
Sprinkle chicken with salt and pepper. Combine flour and chili powder; dredge chicken in flour mixture and brown in hot oil in electric skillet. Remove chicken from skillet. Add onion, green pepper and garlic to skillet; saute until tender. Stir in rice, tomatoes and water. Arrange chicken over rice and vegetables. Cover and simmer 35 minutes.
Mix all ingredients until smooth. If necessary, stir in one to two tablespoons of sour cream until frosting is of spreading consistency.
Boil the first 7 ingredients. Mix the water and flour and make a paste (no lumps). Pour paste mixture into first mixture and bring to a boil, then pour into warm jars and seal. Makes 6 to 7 pints.
Brown sausage, stirring to crumble. Drain well, reserving 2 tablespoons drippings. Combine flour, cornmeal, sausage and pimiento. Add reserved drippings, onion dip and milk. Stir just enough to moisten dry ingredients. Fill greased muffin pans 2/3 full. Bake at 425° for 20 to 25 minutes or until golden brown. Yields 1 dozen muffins.
Wash, core and peel. May be frozen whole or cut in pieces. Pack in wide mouth jars to within 1 inch of top. Put on cap. Screw band tight and freeze. Tomatoes that are frozen are to be used only as cooking or seasoning tomatoes as they will not be solid when thawed.
Butter a baking dish and spread out the sliced apples. Sprinkle on cinnamon, salt and water. Rub between fingers until crumbly: flour, sugar and butter. Sprinkle on top and bake 40 minutes at 350°. Serve warm with cream or ice cream.
Mix all ingredients and pour into muffin pans (greased). Bake at 425° for about 15 minutes.
Sift flour and alum until smooth, using the cold water. Add boiling water, stirring thoroughly. Strain so as to remove lumps. Boil mixture until it is like starch. Remove from stove; add oil of cloves, then put into small jars.
Beat egg yolks 5 minutes. Add water. Cook in double boiler and keep on beating egg yolks. Add cold butter in little lumps, beating continuously. When sauce is thick, add lemon juice, salt and pepper to taste.
Cut enough rhubarb into fine pieces to fill a 9 x 13-inch pan about half full. Sprinkle the 1 cup sugar and marshmallows over it. Sift the flour, baking powder, salt and 1 cup sugar. Add to this the milk, soft butter, eggs and vanilla. Beat for 1 minute and spread over the rhubarb. Bake 45 minutes in a 350° oven. Test with toothpick for doneness. I have used peaches and apples instead of rhubarb.
Melt cream cheese in a double boiler. Add soup, almonds, mushrooms and chicken. Mix all thoroughly and add seasoning to taste. Can be served as a dip, over toast or in pastry shells as a main dish. Will serve about 20 if used as a dip.
Wash and halve ripe peaches; remove pits and place each peach half, flat side up, in center of a square piece of doubled aluminum foil. Fill cavity of each peach half with fresh or frozen raspberries or blueberries. Sprinkle with 2 teaspoons brown sugar and 1 teaspoon lemon juice. Wrap in foil. Grill approximately 15 to 20 minutes over hot flame, turning once. One peach equals one serving with 80 calories and 0 grams fat per serving.
Mix together hash browns, chicken and 1/2 cup butter. Add onion and sour cream and stir. Add cheese on top or mix in the casserole. Stir cornflakes in 1/4 cup melted butter and put on top of casserole. Bake, uncovered, at 350° for 1 hour.
In greased large kettle, toss popped popcorn with cherries until well mixed. In medium saucepan over medium-high, heat corn syrup, vinegar and salt until the mixture boils, stirring occasionally. Set candy thermometer in place and continue cooking without stirring until temperature reaches 250° or until a small amount dropped into very cold water forms a hard ball. Remove syrup from heat; stir in vanilla. Slowly pour syrup on the popcorn balls. Makes 12 balls.
Put noodles in casserole dish. Heat milk, cream of shrimp soup, mayo and cheese until cheese is melted. Add crab into soup mixture. Mix with noodles in casserole dish. Cook at 350° for 20 to 30 minutes or until noodles are tender, stirring a couple of times.
Put basil leaves into a processor and blend to a fine paste. Add garlic, pine nuts and cheese. Scrape down sides of bowl as necessary.
Place broccoli, onion, raisins and bacon in bowl; mix salad dressing, vinegar and sugar. Pour over broccoli mix and toss.
Mix cake mix, butter and 1/3 cup evaporated milk with a spoon. Press 1/2 of the mixture in greased 9 x 13-inch pan. Bake at 350° for 6 to 8 minutes. Do not overbake. It will be soft. Melt caramels and 1/3 cup evaporated milk in microwave or on stove, being careful not to scorch.
Beat butter, sugar and vanilla until fluffy. Add flour and nuts. Blend and chill. Unwrap kisses and use 1 tablespoon dough to completely cover the kiss. Bake on ungreased cookie sheet at 375° for 12 minutes.
Place 8 slices buttered bread in bottom of 9 x 13-inch pan. Put slices of ham and cheese on each and cover with remaining 8 slices of buttered bread (butter side down). Mix eggs, milk and seasonings. Pour over top and let soak overnight. Before baking, mix butter and corn flakes. Sprinkle on top. Bake at 350° for 1 hour.
Saute meat and onion. Grind meat, onion, herring, potato and butter through meat grinder. Add 3 yolks, sour cream and cheese. Beat the egg whites until foamy. Gradually fold into the meat. Grease the Pyrex. Sprinkle with bread crumbs. Bake 1 1/2 hours at 350°.
Melt together 6 ounces chocolate chips, 1/4 cup butter scotch chips and 1/4 cup peanut butter. Place in greased 9 x 13-inch pan, let cool. In saucepan, combine sugar, milk and oleo; boil 5 minutes. Cool and add 1/4 cup peanut butter, vanilla, marshmallow creme and chopped peanuts. Mix and spread over chocolate layer; cool.
Mix flour with baking soda. Combine butter, then sugars, vanilla and pudding mix in large mixer bowl; beat until smooth and creamy. Beat in eggs. Gradually add flour mixture, then stir in chocolate chips and nuts. (Batter will be stiff.) Drop by rounded tablespoons, about 2 inches apart, onto ungreased baking sheets. Bake at 350° for 8 to 10 minutes. Makes about 7 dozen cookies.
Cream butter, add sugar gradually beating until light. Add egg yolks, one at a time, beating thoroughly after each addition. Beat in honey. Add sifted dry ingredients, alternating with the milk, beating only until smooth. Stir in nuts and fruits. Fold in stiffly beaten egg whites and pour into 9 x 5 x 3-inch loaf pan, lined on bottom with waxed paper. Bake at 350° in preheated oven 1 hour or until done. Cool cake in pan 5 to 10 minutes, turn out on rack and peel off paper. Turn right side up to cool.
Preheat oven to 350 degrees, 325 for glass. In 13 x 9 pan, melt margarine. Sprinkle graham cracker crumbs evenly over bottom of pan. Pour sweetened condensed milk over graham cracker crumbs and sprinkle with chocolate chips, coconut and walnuts. Press down firmly with a spatula. Bake 25 to 30 minutes or until lightly browned. Cool and chill thoroughly. Cut into bars. Store loosely covered at room temperature.
Preheat oven to 375°. Cream butter or margarine and sugars until smooth; beat in eggs and vanilla. Combine and blend thoroughly flour, cinnamon, baking soda and salt; beat into creamed mixture. Stir in oatmeal and nuts. Drop by rounded teaspoonfuls onto greased baking sheet. Bake 12 to 14 minutes. Makes 6 dozen cookies.
Whip together and put in container and refrigerate. Serve with crackers. Can be made 3 days ahead. Crazy, but good!!
Combine corn, milk, egg and onion salt in 1 quart casserole. Combine corn flakes crumbs and cheese. Spread over corn mixture.
Brown onion in fat. Add meat and seasonings. Brown. Add remaining ingredients and simmer. Put in casserole. Mash potatoes. Add hot milk and egg. Drop in mounds over top of casserole. Bake in 350° oven for about 30 minutes.
Beat margarine and brown sugar until fluffy. Add combined flour and crumbs. Mix well. Press onto bottom of greased 9-inch square pan. Sprinkle with remaining ingredients. Bake at 375° for 15 to 20 minutes or until golden brown. Cool. Cut into bars.
Cook and drain mixed vegetables per instructions on bag. Add salsa to cheese mixture and stir. Serve hot.
Mix oil and sugar. Gradually add eggs and preserves. Sift together flour and spices, soda and salt. Add flour mixture alternately with buttermilk. Add nuts. Bake in tube pan for 1 hour and 30 minutes in 350° oven.
Cream sugar and shortening. Add eggs and beat. Add sifted dry ingredients. Add bananas, nut meats and vanilla. Mix. Bake in loaf pan 1 hour at 350°.
Put 1/2 potatoes in pan. Add 1/2 ham. Sprinkle 1/2 onions over. Add 1/2 butter. Sprinkle 1/2 flour over all. Add 1/2 cheese. Repeat process. Pour milk in pan until you can see it halfway up the pan. Cover. Bake on 425° until done (about 1 hour).
Melt shortening in loaf pan. Mix excess with remaining ingredients. Bake at 325° for 1 hour.
Melt butter with brown sugar. Add water and honey. Stir and boil until you can make a little ball in cold water.
Mix ingredients for cake (flour, eggs, sugar, soda, pineapple, vanilla and nuts) and spread on greased cookie sheet pan. Bake at 350° for 25 to 35 minutes.
Lightly freeze steak so it will slice easily. Cut steak into thin strips. Heat oil in a large skillet (electric is fine) and add garlic, salt, ginger and pepper. Saute until garlic is golden. Add steak and brown lightly.
Prepare wild rice according to package directions. Cook onion in butter until tender, but not brown. Remove from heat and stir in flour. Drain mushrooms, reserving liquid. Add enough chicken broth to liquid to measure 1 1/2 cups. Gradually stir into flour mixture. Add cream; cook and stir until thick. Add rice, mushrooms, chicken, pimento, parsley, salt and pepper. Put into a 2-quart casserole. Sprinkle top with almonds. Bake at 350° for 25 to 30 minutes. Can be made the day before, refrigerated, then baked just before serving, but will take longer to bake.
Mix together in casserole. On top of this, lay several pieces of chicken, according to the size of your family. Brush chicken with butter, salt, pepper and paprika. Bake 2 1/2 hours or 3 hours (depending on amount) at 275°.
Melt margarine in an 8 x 10-inch pan. Pour batter mixture over melted margarine, then sprinkle fruit. Cook at 350° until golden brown, about 25 to 30 minutes.
Mix all ingredients in crock-pot. Sprinkle 1 cup of shredded cheese on top. You can also sprinkle 1 teaspoon of paprika on top. Turn on high heat until bubbling, then reduce heat to low for 3 hours.
Melt margarine and peanut butter in saucepan over medium heat. Remove from heat; add other ingredients. Mix well. Pour into pan. Set in refrigerator until set. Cut into squares and serve.
Dissolve jello and sugar in boiling water. Add frozen lemonade and stir until dissolved. Refrigerate for exactly 20 minutes (no more, no less). Remove from refrigerator and beat in Cool Whip. Pour into large mold or bowl. The jello will separate into 2 layers.
Blend all ingredients in a blender until raisins are pulverized. Remove and place in a saucepan. Simmer on top of stove for about 40 to 45 minutes. Makes 2 cups. Great for pork!
Cook rice according to package directions. Fry sausage. When done, combine each in pot. Crumble sausage in rice. Mix well. Use tomatoes as garnish on top. Recipe serves 3; can easily be doubled.
Stir ingredients until crumbly. Cover bottom of a greased casserole with 6 large apples, sliced. Spread crumbly mixture over top. Melt 1/4 cup margarine; drizzle over crumbs. Bake in a preheated oven about 40 minutes.
Cut bread in half lengthwise. Cut each half into 7 pieces. Grease a Bundt pan. Toss generous amount of chopped nuts in bottom. Place cut dough into pan. Sprinkle dough with cinnamon. Sprinkle 1/2 package pudding on top. Melt butter. Add both sugars. Pour over dough. Add more nuts. Cover with towel. Let rise overnight. Bake at 350° for 25 to 30 minutes.
Combine flour and sugar in a large bowl, gradually adding beer and stirring just until moistened. Spoon mixture into a greased and floured 9 x 5 x 3-inch loaf pan. Bake at 350° for 55 to 60 minutes or until loaf tests done. Brush top with margarine. Cool loaf in pan for 10 minutes. Remove from pan and cool completely on wire rack. Slice with electric knife. Yields 1 loaf.
Note: Blueberries, sliced peeled peaches, apples or combinations may be used on top.
Bring to a rolling boil margarine, sugar, cocoa and milk. Remove from heat and add peanut butter, rolled oats and vanilla. Dip out with spoon or melon ball dipper. Drop on wax paper sheet. Let cool.
Combine sugar, flour, cocoa and salt in small bowl; set aside. Combine the eggs, dark corn syrup, cream, melted butter and vanilla in large mixing bowl. Add the dry ingredients, stirring until smooth. Stir in pecans. Pour into 9-inch pastry lined pan. Bake at 325° for 60 to 70 minutes until center is firm to the touch. Cool. To serve, garnish with whipped cream mound and top with pecans.
In skillet over medium heat in 1 tablespoon hot butter, cook chicken 10 minutes or until browned on both sides. Remove chicken. Keep warm. In same skillet, in remaining butter cook broccoli, carrots and mushrooms 5 minutes, stirring often. Stir in soup, milk and pepper. Heat to boiling. Return chicken to skillet. Reduce heat to low and simmer 5 minutes or until done. Serve over rice.
Mix mustard and milk. Dip chops to coat both sides. Mix breadcrumbs and spices and coat chops. Bake at 350° for about 45 minutes.
Heat oven to 350°. Heat margarine in 2 quart saucepan until melted. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until bubbly. Remove from heat; stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Stir in remaining ingredients. Pour into greased 2 quart casserole dish (10 x 6 x 1 1/2-inch). Bake uncovered 40 to 45 minutes.
Combine the basil and oregano with tomato sauce. Spread sauce on toasted muffins and sprinkle on cheese. Drizzle on oil and place muffins on cookie sheet. Broil until cheese melts. Top with sliced olives, chopped green peppers or chopped green onions, if desired. Serves 3.
Preheat oven to 350°. Beat the egg yolks in a mixer until thick and light. Then beat in the sugar. When it forms a ribbon, stir in the flour, salt, baking powder, orange juice (or Jamacian rum) and the chopped nuts. Beat the egg whites until stiff. Fold them in. Pour into two 8-inch layer cake pans which have been greased and lined with greased wax paper. Bake for 25 minutes or until a cake tester comes out clean. Cool 5 minutes on a wire rack. Remove from the pans. Before serving, put the layers together with whipped cream flavored with the grated orange rind.
Mix flour, sugar, cooked carrots, oil, baking powder, cinnamon and eggs in a mixing bowl. Beat well. Add nuts/and or raisins. Pour into a 13 x 9-inch pan and bake at 350° for 45 minutes.
Peel and core tomatoes. Add all ingredients. Cook on top of stove in heavy boiler until thick. Stir constantly. Can in jars. Try this on tacos.
Melt butter. Add bread crumbs and mix. Add mushroom stems, seasonings and seafood. Stuff caps with mixture. Bake at 350° for 15 minutes.
Beat eggs well. Add rest of ingredients, folding in chocolate chips and grated chocolate bar last. Bake at 350° for 55 minutes.
In saucepan combine rhubarb, 3/4 cup sugar and water. Cook covered for 10 to 15 minutes or until tender. Cool slightly. Add lemon juice, salt and coloring. Pour into 8-cup freezer container. Freeze firm. Break into chunks. Place in chilled bowl and beat smooth with electric beater. Beat egg whites until soft peaks form. Gradually add 1/2 cup sugar beating to stiff peaks. Fold whipping cream into rhubarb mixture along with egg mixture. Freeze firm. Makes 1/2 gallon.
Cut okra and cook with chopped onions in a little fat until tender. Then add a pint of whole tomatoes, a little sugar, salt and pepper. Cook until thick. Delicious.
Mix cream cheese and taco mix. Press on 8-inch plate. Spread salsa over mixture. Chop tomatoes, onion and black olives and layer over cheese and salsa mixture. Chill 5 to 7 hours. Surround with chips.
Mix all ingredients and store in an airtight container. To make one cup, put spiced-orange tea mix in a cup of boiling water and stir until dissolved. Can be iced. Serves 40.
Boil broccoli, celery and mushrooms together until tender, then drain. In large glass bowl, mix soup and tuna first, then add all other ingredients. Mix well with spoon. Microwave on High for 4 minutes, then stir. Microwave for another 3 to 4 minutes, until all is hot.
Melt butter in a heavy bottomed saucepan. Add flour and stir until well blended. Gradually add milk and stir constantly until thick. Add carrots and broth. Season to taste with salt and pepper. Serve hot, sprinkled with parsley.
Mix the first 5 ingredients thoroughly. Fold crabmeat and 3/4 cup of cheese into mixture. Place in casserole dish and sprinkle with remaining cheese. Bake at 350° for 45 minutes. Serve with crackers.
Mix flour, baking powder and salt with fork. Cut in shortening. Stir in cheese and chives. Mix and turn onto lightly floured board. Roll and cut in small size biscuits. Bake at 450° for 12 to 14 minutes. Brush with melted butter before or after baking.
Saute onion in butter. Add broccoli and cook until tender. Add soup, cheese, Accent, mushrooms and 3/4 c. almonds. Pour into casserole then sprinkle reserved almonds and bread crumbs on top. Bake at 325 degrees until bubbly.
Brown meat. Mix garlic, salt, pepper, sugar and tomato sauce. Add to meat. Cover and simmer 15 minutes. Chop onions and tops; mix with cream cheese and sour cream. Cook noodles according to directions. Drain. Layer noodles in lightly greased casserole dish with onion, cheese and sour cream mix and meat sauce. Repeat. Add grated cheese to top. Bake at 350° for 30 minutes.
Brown hamburg and onion together. Drain. Cook macaroni and cheese according to directions. Mix hamburg, onion, soup, mushrooms and milk into macaroni. Bake in a large casserole dish for 20 minutes, or until heated through, in a 375° oven. No need to grease casserole dish.
In 3-quart oblong baking dish, combine soup, milk, thyme and pepper. Stir in vegetables and chicken. Bake at 400° for 15 minutes or until mixture begins to bubble. Meanwhile, cut each biscuit into quarters. Arrange biscuit on chicken mixture. Bake 15 minutes or until biscuits are golden.
Prepare dinner as directed on package except use 3/4 cup of milk. Saute onion and green pepper in margarine. Add to dinner with remaining ingredients. Mix well. Heat thoroughly, stirring occasionally. Makes 6 servings.
In double boiler, melt chocolate and butter. In separate bowl, combine flour and baking powder. In another bowl, beat 2 eggs, 1 1/2 teaspoons vanilla and 3/4 cup sugar with electric mixer until thick.
Put cloves and cinnamon in cloth bag. Drop into hot water, sugar and juices. Simmer 15 minutes. Add tea bags (number depends on desired strength). Simmer 5 minutes longer. Store in refrigerator and reheat as needed. Never boil.
Pour peaches with juice into a 9 x 13-inch pan. Sprinkle dry cake mix over it. Add nuts and slice oleo and put it over top of nuts. Bake at 350° for 40 to 45 minutes. Top with Cool Whip.
Mix all together. Bake in 9 x 9-inch square pan at 350° until cake pulls away from sides of pan or test with toothpick.
Thaw spinach and put in a 9 x 13-inch Pyrex pan. Put mushrooms on top of spinach and then crumble croutons and sprinkle on top of mushrooms. Beat eggs and spices and pour over top. Pour milk over top and sprinkle with cheese. Bake at 350° for 35 minutes or until done.
Melt chocolate; stir in peanut butter and peanuts. Mix with Crispix in large bowl until well coated. In a Ziploc bag, add cereal to confectioners sugar; coat well.
Layer as in order listed. Can be made up the night before. Add dressing just before serving and mix well.
Cook sausage with water in covered frying pan until tender, approximately 20 minutes. Remove sausage and cook green pepper and onion for 5 minutes, then add the condensed tomato soup and heat through. Combine sauce with macaroni and mix well. Place in casserole with sausage arranged on top. Bake in a moderate oven (350°) for approximately 30 minutes.
Thaw shrimp; pat dry on paper towels. In a 10-inch skillet heat half of the butter or margarine over medium-high heat. Add broccoli and celery. Cook for 3 or 4 minutes or until vegetables are crisp-tender, stirring often. Remove from the skillet. Keep warm. In the same skillet heat remaining butter or margarine over medium heat. Add shrimp; cook about 3 minutes or until shrimp turn pink, stirring often. Return vegetable mixture to the skillet. Stir in lemon juice and sesame seed. Can be served over rice, if desired.