HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour 1/2 cup cold orange juice into blender container; sprinkle gelatin over. Let stand 5 minutes; add boiling orange juice. Process at low speed until gelatin is dissolved. Use rubber spatula to push gelatin granules into mixture. Add remaining cold orange juice, salt and mayonnaise; blend well. Add carrots; cover. Process at high speed until carrots are finely grated; stir in undrained pineapple. Pour into 6-cup mold; chill until firm. Unmold onto serving plate. Yields 8 servings.
Mix cake mix as directed on box. Bake in jelly roll pan at 375° for 22 minutes.
Brown chopped onion in a small amount of butter. Add other ingredients. Simmer 30 minutes.
Sift sugar and flour together. In a saucepan, melt oleo, water and cocoa. Bring to a boil. Pour over flour and sugar mixture; stir well. Add buttermilk with baking soda, eggs and vanilla. Bake 25 minutes at 350° on a greased sheet pan.
Cook rice according to directions. Cook broccoli and drain. Saute onion and celery in margarine until tender. Combine all ingredients, mix well. Pour into 9 x 13-inch pan and bake 30 to 40 minutes at 350°. May be made ahead, frozen, then baked. Makes a large amount.
Bake cake according to directions on package. Cool and then slice with a thread crosswise to make 4 layers. Place 1 slice in bottom of bowl (like small punch bowl or salad bowl). Mix first box of pudding according to directions on box and spread on top of cake in bowl, then place strawberries on top of pudding, then a layer of Cool Whip on top of strawberries. Continue doing this until all layers are stacked. The last one should have a layer of Cool Whip on top. Eat and enjoy!
In a saucepan over medium heat, combine the lemon juice, lime juice, water, sugar and corn syrup. Cook, stirring frequently, until the sugar dissolves, about 3 minutes. Transfer the mixture to a bowl and refrigerate for at least 1 hour. Divide the mixture among 3 small bowls. Add a few drops of red food coloring to 1 bowl and stir. Add a few drops of blue food coloring to another bowl and stir. Return the plain and blue mixtures to the refrigerator. Divide the red mixture among the pop molds, cover with the lid, insert wooden sticks and freeze for 2 hours. Remove the lid, divide the plain mixture among the molds, cover and freeze for 3 hours.
Peel cucumbers; remove seeds and cut in strips 1/2-inch wide. Cover with cold water and let stand overnight. Drain. Pack upright in sterilized jars. Boil vinegar, water and sugar 3 minutes. Add salt and pour over cucumbers. Seal.
Crust: In medium mixing bowl, stir together oats, coconut, and nuts. Set aside.
Preheat oven to 375°. Sift together flour, baking soda and salt; set aside. Combine butter or shortening, granulated sugar, brown sugar, vanilla and water; beat until creamy. Beat in eggs. Add flour mixture; mix well. Stir in chocolate morsels and nuts. Drop by well-rounded half teaspoonfuls onto greased cookie sheets. Bake at 375° for 10 to 12 minutes. Makes one hundred 2-inch cookies.
Put all ingredients in a saucepan and bring to a boil; simmer 30 minutes. Refrigerate. When you want to use it as a scent, simmer on stove without a cover. Doubles as a holiday punch.
Have marble slab cold and greased with oleo. Place sugar, syrup, hot water and paraffin in deep saucepan. Cook over medium heat until sugar is well dissolved. Add peanuts and continue cooking, stirring occasionally to 295° to 300° on candy thermometer. Remove from heat and add soda all at once. Immediately stir vigorously until soda is well distributed. Pour onto marble slab and let cool. When candy is cold, with knife, turn whole slab of candy over. With knife handle, break into pieces. Store in airtight container and keep in cool place.
Combine carrots, water and sugar in saucepan. Simmer lightly covered about 15 minutes or until tender. Drain juices into measuring cup. Add milk to make 3/4 cup mix with flour and nutmeg until flour is dissolved. Add to carrots along with butter. Bring to boil and simmer 1 to 2 minutes. If desired, garnish with parsley.
Mix together first 4 ingredients. Freeze. Thaw punch until mushy. Add ginger ale or 7-Up before serving.
Mix ingredients. Shape dough like loaf of bread. Bake at 350° on cookie sheet until golden brown, about 12 minutes. Cut like bread when cool.
Fry pork until crisp. Remove from grease and pour off all but 3 tablespoons. Add next 5 ingredients and cook 5 minutes. Blend in flour. Add water and potatoes. Bring to a boil and simmer 15 minutes. Add corn, milk and shrimp. Heat well, but do not boil as milk will curdle. Season with salt and pepper. Add pork.
Break beef apart. Mix all ingredients except beef. Add beef and cook over low heat for about 20 minutes. Serve on warm buns.
Generously coat cookie sheet with baking spray. Cut eggplants into 1/2-inch thick slices. Dip in egg, then coat with crumbs, combined with Parmesan cheese. Place on cookie sheet. Bake in 400° oven about 10 minutes; turn. Top each eggplant slice with a slice or two of fresh tomato; sprinkle with a little garlic powder and some Italian seasonings. Bake 5 to 8 minutes. Top each vegetable stack with a slice of cheese and bake until it melts. Serves 4 to 6.
Cut meat into 4 pieces. Trim fat. Omit flouring and pounding meat. Brown meat in hot oil. In 3 1/2 to 4-quart crock-pot, place onion, celery and carrot. Sprinkle with thyme, tapioca, salt and pepper. Pour undrained tomatoes over vegetables. Add meat. Cover, cook on low heat for 10 to 12 hours. Serve with hot rice or noodles. Serves 4.
Gently mix all ingredients until thoroughly combined. Cover and refrigerate. Best if prepared day before use.
Combine sugar, cinnamon and salt in a small bowl; set aside. In a large mixing bowl, lightly beat egg white. Add pecans; stir until coated. Sprinkle sugar mixture over pecans; mix well. Spread in a single layer on a baking sheet. Bake at 300° for 20 minutes. Remove nuts from baking sheet while warm to cool on waxed paper. Yield: About 6 cups.
Cover bottom of large shallow casserole with dried beef. Place chicken breast on the beef; place a piece of semi-fried (limp) bacon on each piece of chicken. Mix sour cream and mushroom soup and spread over the casserole. Bake 2 hours at 350°.
In a baking dish, combine the yams (drain them first). Add pineapple, but do not drain. Add margarine and 1 teaspoon brown sugar. Mash all ingredients into a smooth texture.
Blend and bake in ungreased 9 x 13-inch pan in 350° oven 35 to 40 minutes. Top will brown.
Saute apple and onion in 2 tablespoons oleo for 10 minutes. Add cabbage and water. Cover and steam 20 minutes. When tender, add sugar and vinegar. Just before serving, add the last tablespoon of oleo, salt and pepper. Serves 6.
Coat nuts and fruits with 1/2 cup flour. Cream butter, sugar, eggs, flavorings and 3 cups flour. Bake at 250° for 2 1/2 to 3 hours. Cool for 10 minutes. Pour brandy over cake dripping slowly. Cool on rack. Wrap cake in cheesecloth. Put in a tight container, store in cool place for 3 weeks, adding a little brandy weekly.
Blend all ingredients and chill in covered container. Use as sandwich spread or on wheat crackers.
Drain pears and bring to a boil 2 cups juice (add water, if needed, to make 2 cups). Dissolve Jell-O in the juice. Put in refrigerator until partially set. Blend pears and cream cheese in blender until creamy. Stir in Jell-O and nuts. Fold in 1/2 carton Cool Whip.
Beat egg yolks, add sugar, flour, baking powder, dates, and nuts, then add beaten egg whites, spread thinly, Bake on a greased pan at 325° for 25 minutes or until brown. Cut in strips roll in powdered sugar. For large cookie sheet double recipe.
Mix whatever amount of cornmeal for the cornbread you want with enough mild or hot salsa or picante sauce to wet all cornmeal. "Fry" in nonstick skillet with Pam spray or bake.
Combine all ingredients except walnuts. Mix lightly. Chill. Stir in walnuts just before serving.
Brown the beef in the oil. Add the onions, salt and pepper. Add the water, tomatoes and marrow or knuckle bone. Simmer about 1 1/2 or 2 hours, then add the broth, carrots, celery, potatoes and tomato sauce. Cook on low until veggies are tender (20 minutes to 1/2 hour). Add the barley and parsley. Simmer. Add either more beef broth, tomato sauce or water, depending on taste. Serve with fresh sour rye bread!
Combine all spices and pineapple juice; brush or pour over all of the chicken. Cover and bake at 350° for 35 minutes. Uncover and cook 25 minutes longer or until done.
Cook Duncan Hines butter cake as directed. In saucepan, put sugar and cocoa. Stir in butter, milk and light corn syrup. Bring to a boil. Boil 3 minutes, stirring occasionally. Set in cold water for a few minutes. Stir in the confectioners sugar, vanilla and peanut butter. When this mixture begins to thicken, pour and spread on the cake.
Brown onion, mushrooms and rice in margarine until golden. Add beef bouillon broth or consomme. Pour in greased casserole. Bake 1 hour at 350°, covered.
Combine first 9 ingredients in a Dutch oven. Cook over medium heat, stirring frequently, until cranberries release their juice. Stir in remaining ingredients. Reduce heat to low; simmer, uncovered, until thickened. Stir occasionally. Chill before serving. Will keep refrigerated in airtight container up to 2 weeks.
Peel and cut yams crosswise into 1/4 inch thick slices. Place in large skillet. Combine the sugar, brown sugar, and nutmeg (optional). Sprinkle over sweet potatoes. Dot with the butter and add the water. Bring to a boil and then reduce heat to low and cover pan. After about 20 minutes, check the potatoes to see if they are fork tender. If not, continue cooking for another 5 minutes. By this time, the liquid should start to form a syrup. Remove cover and continue cooking for another 10 minutes or until the syrup has thickened.
Mix together. Put in an uncovered casserole dish at 350° for 50 to 60 minutes or until toothpick inserted in middle comes out clean.
Mix together 1 egg, butter and cake mix until well blended. Press into bottom of 13 x 9-inch pan which has been sprayed with no-stick cooking spray. Blend remaining eggs, cream cheese and powdered sugar until smooth. Pour over mixture in pan. Bake at 350° for 30 minutes or until lightly browned.
Mix flour and sugar in bowl. Bring to a boil the oleo, Crisco, cocoa and water. (Bring to rapid boil; stir all the time.) Pour this in the flour and sugar mixture. Add remaining ingredients and beat. Bake in greased and floured 9 x 13-inch pan 30 minutes at 400°.
Sift flour, sugar, baking soda and cocoa together. Add buttermilk and oil. Stir until blended. Boil coffee and stir in gently. Mixture will be soupy. Grease and flour pan. Bake at 350° for 35 to 40 minutes.
Mix sugar, eggs and shortening. Sift dry ingredients. Add water and tomato soup. Add dates and nuts, if desired. Bake 1 hour at 350°.
Boil sugar and water together and cool. Add remaining ingredients; mix together and mix every half hour while freezing.
Melt butter in square or oblong pan. Add other ingredients by layers, pressing them down, instead of mixing. Bake at 350° for 30 minutes. Cool, then cut into squares.
Grease 9 x 13-inch pan well. Place bread in pan. Sprinkle with cheeses. Combine rest of ingredients together and mix well. Pour over bread and refrigerate overnight. Bake 1 hour at 350° or until golden brown. Serves 6 to 8 people.
Heat oven to 350°. Mix Wesson oil and sugar thoroughly. Add egg and beat well. Stir in molasses. Sift dry ingredients together and add. Drop by teaspoonfuls into sugar and form into balls coated with sugar. Place on ungreased cookie sheet 3 inches apart. Bake for 8 to 10 minutes (do not overcook). Remove to wire rack. Cookies will flatten and crinkle. Makes 5 dozen.
Place tenderloin in long pan and cover top and sides with softened margarine. Bake at 400° for 50 minutes. No longer! During last 20 minutes, baste with wine with bouillon cube dissolved in it. If using mushrooms, add these at last 20 minute interval also. Yields 8 to 10 servings.
Cook or steam red potatoes until firm-tender (12 minutes in steamer). Transfer potatoes to bowl. Steam beans until tender; add to potatoes. Add remaining ingredients to vegetables and gently toss to mix and coat.
Combine Parmesan cheese and flour. Toss zucchini in mixture and place in shallow 2-quart casserole with lid. Add chicken and toss. Cover and microwave on High for 4 minutes or until chicken loses pinkness.
Place meat in large kettle. Add onion, bay leaf, cloves, garlic salt and salt. Cover with water. Bring to a boil. Reduce heat and simmer for approximately 4 hours or until meat is tender. Drain liquid. Cool. Trim excess fat. Chill in refrigerator, then slice in thin slices.
Shell, devein, rinse and dry shrimp. Heat butter in a large skillet over high heat until brown. Add shrimp and saute 2 minutes on each side. Remove from skillet and keep warm. Add chopped shallots; saute for 1 minute over high heat. Combine wine, salt, pepper, parsley and tomato paste. Add to skillet and cook over medium heat for 5 minutes. Add cream and thyme; boil for 3 minutes. Remove from heat and strain. Divide shrimp among 4 plates and spoon on sauce. Makes 4 servings.
Brown meat in a large skillet. Add onion and cook until tender. Add sliced cabbage, water, salt and pepper. Cover with a lid. Cook about 20 minutes or until cabbage is tender. Serve with corn bread.
Mix beaten egg with remaining ingredients. Drop by teaspoonfuls into hot oil in deep fat fryer.
Mix together all ingredients. Pour in a 9 x 13-inch baking dish. Bake at 350° for 25 minutes.
Melt margarine in the pan. Mix dry ingredients and milk. Pour over margarine. Do not stir. Pour fruit over mixture. Preheat oven to 325°. Cook for 1 hour.
Tear newspaper into small pieces. Soak overnight in hot water. Mix well and knead. Add Flour Paste and mix well.
Beat lemonade for about 30 seconds. Gradually spoon ice cream; beat until well blended. Gently stir in Cool Whip until smooth. If necessary, freeze until mixture will mold. Spoon onto crust. Freeze 4 hours or until firm. Let stand at room temperature for 30 minutes. Garnish with strawberries, if desired.
Mix together. Bake for 55 minutes in a 325° oven. Glaze.
Heat oil to 380°. Sift the dry ingredients into a bowl. Add eggs, milk and vanilla to the dry ingredients. Beat well with electric mixer until smooth.
Mix graham cracker crumbs, sugar and margarine. Press into bottom of 10 x 10 x 3-inch dish to make crust.
I use large coffee cup to measure. Cook in pan set in a larger pan of hot water. Add sugar to 3-1/2 c. milk and heat. Beat eggs. Dissolve corn starch in 1/2 c. milk, and add to beaten eggs. Add some hot liquid to this. Stir, cook until thickens. Cool. Add vanilla. Put in dish the pudding, graham crackers, and bananas. Sprinkle rolled graham crackers on top.
Melt 2 tablespoons butter over medium heat. Add mushrooms and carrots. Saute 5 minutes. Transfer vegetables to bowl. Melt 2 tablespoons butter. Add Brussels sprouts and onion. Saute 3 minutes. Stir in broth and Worcestershire sauce. Simmer 10 minutes. Set aside 3/4 cup cooked Brussels sprouts. Puree broth mixture in blender and return to large Dutch oven. Gradually add milk to flour. Blend and pour into soup. Add mushroom mixture, Brussels sprouts, nutmeg, salt and pepper. Simmer 10 minutes. Add parsley. Makes 8 servings.
Mix ingredients together and serve in a hollowed out loaf of pumpernickel. This is especially good with leftover baked chicken.
Mix Veg-All, corn, onion and mayonnaise. Put in a baking dish and cover. Refrigerate overnight. Top with cheese slices. Melt butter. Crumble crackers in butter. Spoon over top of cheese. Preheat oven to 350°. Bake until golden brown 30 minutes.
Cream butter and cream cheese; add sugars. Beat until light and fluffy. Add yolks, one at a time, beating well after each addition. Add flour gradually and with lowest speed of mixer beat until well blended. Stir in vanilla. In separate bowl, beat egg whites until stiff. Fold into cream cheese batter. Spoon into greased and floured 10-inch tube pan. Bake at 325° for 1 to 1 1/2 hours until inserted toothpick comes out clean. Cool in pan 10 minutes before turning onto wire rack. Cool before slicing.
Place all ingredients in blender until all mixed well. Pour into pie plate and bake at 350° for 40 minutes.
Sift flour, baking powder and salt. Rub fingers with a little butter or oil. Add cold water. Roll about 1/2-inch thickness. Cut into small pieces and drop in stew.
Cream butter; gradually add sugar, beating well. Add eggs, one at a time, then add pumpkin. Gradually stir in dry ingredients, chocolate morsels and nuts. Bake in a greased loaf pan at 350° for about 1 hour. Take out of oven and cool in the pan for 10 minutes; then remove and cool on a wire rack. Makes 1 loaf.
Spray casserole with nonstick baking spray. Mix all ingredients and pour into dish. Dust top with ground ginger and cinnamon. Bake at 375° for 25 to 30 minutes or until set. Great served with ham.
Whip butter until creamy. Beat in eggs and sugar alternately. Fold in flour and add vanilla. Bake in preheated oven at 300° for 1 1/2 hours. Makes 1 nice loaf.
Spray with Pam 1 large and 1 medium Pyrex dish. Cut up French bread into 1-inch slices and line dishes. In a bowl, mix all other ingredients; season to taste. Dip bread slices into mixture over slices. Store covered in refrigerator overnight. In morning, pop in oven and bake, uncovered, in a 350° oven for 45 minutes.
Blend well and add topping. Pour into crust and freeze. Thaw before cutting.
Place the sliced apples into a 10 x 6 x 2-inch buttered baking dish. Sprinkle with the cinnamon, salt and water. Rub together the flour, sugar and oleo until fine. Spread this over apples. Bake at 350° for 40 minutes. Serve warm with cream or ice cream. Serves 6.
Sunflowers are a favorite snack for Russian people, as popcorn is for many Americans. A nutritious snack can be made by roasting 1 cup preferably organic hulled sunflower seeds in a skillet (use no oil). Take care to shake the skillet and stir constantly so as not to burn the seeds. Add 2 proportions of water to 1 of tamari* or soy sauce when the seeds are lightly brown, until fluid dries in skillet. Eat warm. (Careful not to burn.)
In medium mixing bowl, cream together sugar and margarine. Add eggs and vanilla and mix well, then set aside. In separate bowl, combine flour, baking powder, baking soda and cocoa. Add flour mixture to margarine and sugar mixture, alternating between flour, milk and coffee. Mix well. Pour into cake pan and bake at 350° for 30 to 35 minutes.
Mix flour and sugar in large saucepan, then add milks. Cook over medium heat until thick and boiling at least 1 minute. Add butter and vanilla. Stir. Pour in baked shells and sprinkle with cinnamon.
Mix brown sugar, oil and honey in saucepan. Heat until sugar is dissolved. Combine dry ingredients in a 9 x 13 metal pan. Pour sugar mixture over the dry mixture and mix well. Bake at 375° for 10 minutes. Let cool in pan. Store in airtight container.
Remove any fat from chicken breasts. Spray a glass 13 x 9-inch baking dish with Pam. Stir together rice, water and soups in baking dish. Top rice mixture with chicken breasts and sprinkle dry soup mix over all. Cover dish with foil and place in preheated 400° oven and bake for 1 hour. Serve with green and/or mixed vegetables.
Brown ground beef with chopped onions in a small amount of cooking oil. Drain. Add to remaining ingredients. Cook in crock-pot overnight.
Mix sugar and cornstarch in saucepan. Stir in hot water gradually and cook until thick. Add to this mixture the egg yolks (beaten); stir in gradually and cook for 1 minute. Blend butter, lemon juice and grated lemon rind into the hot mixture. Beat egg white until frothy and fold gently into the lemon mixture.
Whisk all ingredients together in a bowl until well blended. Refrigerate at least 1 hour for flavors to blend. Serve chilled or at room temperature over a bed of mixed salad greens.
Slice unpeeled orange; remove seeds. Place half cranberries and half orange in food processor until evenly coated. (Do until all are chopped.) Stir in sugar. Store in refrigerator or freezer.
Combine Cool Whip and sweetened condensed milk in a large bowl. Refrigerate 1 hour. Add remaining ingredients. Stir well and refrigerate overnight.
Stir all ingredients with a fork. Drop by tablespoon in skillet. Use 1 tablespoon shortening or oil in pan to fry on low to medium heat until brown on each side.
Preheat oven to 350°. Grease 12 medium-sized muffin cups or line with paper liners; set aside. Combine dry ingredients in medium bowl. Add combined eggs, apple juice concentrate, butter and vanilla; mix just until dry ingredients are moistened. Stir in apple and walnuts. Spoon batter into prepared cups, filling each cup 3/4 full. Bake 25 minutes or until golden brown. Let stand in pan on wire rack 5 minutes. Remove from pan. Serve warm or at room temperature. Makes 1 dozen.
Mix all together and form into balls. Bake at 350° for 12 minutes or until done.
Cook broccoli as directed. Drain. Mix with other ingredients but use only 1/2 can of cheese soup. Pour into a 2-quart casserole dish. Top with rest of cheese soup. Cook at 350° for 15 to 20 minutes until bubbly.
Mix margarine and sugar until creamy. Add 1 cup of flour and 2 eggs together until you use all the flour and eggs; beat 1 minute after each addition. Add vanilla. Beat 3 minutes on high. Grease and flour tube cake pan. Bake at 325°. After 30 minutes, check for doneness with toothpick. Let cool in pan.
In Dutch oven, brown beef with onion and garlic. Add seasonings; arrange spaghetti on top. Pour water and tomato juice over spaghetti, moistening all the spaghetti. Cover and bring mixture to a boil. Reduce heat and simmer about 10 minutes or until spaghetti is tender, stirring occasionally. Serve with Parmesan cheese. Makes: 4-6 servings.
Mix sugar, flour and salt. Beat egg yolks; add milk. Stir into flour mixture, blending well. Cook over hot water until thickening, stirring constantly. Cover. Cook 10 minutes. Cool slightly. Add vanilla. Pour into baked pie shell; cool.
Mix together all ingredients except Cool Whip. Spoon into pie crust. Top with Cool Whip. Freeze for 4 hours.
Cook broccoli in boiling, salted water until tender; drain. Arrange stalks of broccoli in greased 11 1/2 x 7 1/2 baking dish. Place chicken on top. Combine soup, mayonnaise, lemon juice and curry powder. Pour over chicken. Sprinkle with cheese. Combine bread crumbs and butter. Sprinkle over all. Bake at 350° for 25 to 30 minutes or until thoroughly heated.
Mix together. Place in small buttered casserole. Bake at 325° for 25 minutes until light brown and bubbly.
Combine all ingredients except popcorn and boil 2 minutes. Remove from heat and stir in 1 1/2 teaspoons baking soda. Spray a large brown bag with Pam. Pour popped corn in bag, then pour in cooked mixture. Microwave on High for 1 1/2 minutes, then shake well; microwave another minute, then shake well. Microwave for another 1/2 minute.
In skillet, brown ground chuck and drain off fat. Add meat with remaining ingredients (except jalapeno peppers) to crock-pot. Stir well. Cover and cook on low for 8 to 10 hours or high for 3 to 4 hours. Before serving, stir in chopped peppers, if hotter flavor is desired.
Melt butter, chips and condensed milk. Mix flour and 1 teaspoon of vanilla into chips mixture. Add nuts. Spoon onto a lightly greased cookie sheet and bake at 350° for about 8 minutes.
Brown pork cubes in oil in a 6-quart Dutch oven. Add remaining ingredients, bring to a boil and then reduce heat. Simmer 2 hours. Add water if necessary during simmering.
Mix ahead of time to allow blend of flavor. Use any fruit (strawberries, grapes and blueberries are great).
Place chicken in casserole. Mix together the next 4 ingredients. Pour over chicken, cover and bake on 350° oven for 35-45 minutes. Makes a great gravy to pour over rice or mashed potatoes. Can also used this recipe substituting boneless pork chops and cream of celery soup. Very good.
Salt and pepper chicken. Place in baking pan. Combine all liquid ingredients. Mix and bring to a boil. Pour over chicken and bake in preheated oven at 350° for 1 hour.
Drop split chicken breasts into a sack with coating mix and shake to thoroughly coat pieces. Bake chicken in 350° oven until done, about 50 to 60 minutes.