HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix and make meat balls. Brown in 2 tablespoons fat. Place in casserole and make a gravy of drippings, flour, mustard, catsup and add enough milk to make gravy consistency. Bake 1 hour at 350° in a covered dish.
Mix wine, brandy and sugar in glass or ceramic container, stirring until sugar is dissolved. Add the dried fruit and cover tightly. Store in a cool, dry place for at least a month, preferably longer. Dried fruit will swell in the liquid, so widemouthed containers are necessary. Strain off the cordial and reserve the fruit for topping. Or you can give the combination of fruit and cordial together as a gift. This recipe is adaptable to any dried fruit, so don't be afraid to experiment. (Even prunes make a delicious cordial, but you may want to call it plum liqueur.)
Mix sugar, milk and butter. Boil for 1 minute. Remove from heat; stir in peanut butter and vanilla. Fold in cocoa and rolled oats. Drop from spoon onto wax paper.
Mash sweet potato and mix all ingredients. Pour into unbaked pie shell. Mix 1 egg and 1/2 cup sugar and beat well. Pour over pie and bake again until sugar is crisp.
Blend two minutes with mixer your cake mix, vanilla instant pudding, butter, eggs, water, oil and vanilla. Put 1/2 of batter in tube pan. Mix cinnamon and sugar and sprinkle over the batter. Pour in the remaining batter and bake for 50 to 60 minutes at 350°.
Measure corn flakes and crush to measure to 3/4 cup. Set aside. Measure 2 tablespoons margarine, sugar, the cinnamon and nutmeg into small saucepan. Cook over low heat, stirring constantly, until mixture boils. Remove from heat. Add crushed cereal and mix well. Set aside for topping.
Boil chicken, remove and drain. Cut into bite-size pieces. Mix all other ingredients, except biscuits, in a saucepan to a low boil. Stir in chicken. Bake biscuits. To serve, pour into casserole dish and place biscuits on top or half biscuits and pour mixture over top.
In a mixing bowl, cream peanut butter and sugar. Add the egg and vanilla; beat until blended. Roll 1 1/4 inch balls. Place 2 inches apart on ungreased baking sheets. Bake at 350 degrees for 10 - 12 minutes or until tops are slightly cracked. Immediately press one chocolate kiss into the center of each cookie. Cool for 5 minutes before removing from pans to wire racks.
In a 9 x 13 pan, place oil and pork chops. Cover with thinly sliced potatoes. Mix salt, pepper, garlic and tomatoes. Pour over potatoes and pork chops. Bake at 350° for 1 hour. Remove from oven; put pork chops on top and bake 15 minutes more.
Bring orange juice to a boil; pour over Jell-O to dissolve. Stir in buttermilk. Kids will love this and it makes a pretty color. Any flavor of Jell-O can be used.
Pour 1 cup boiling water over these ingredients and mix well. Add 1 1/3 cups flour. Stir in an 8 x 11-inch pan or 9 x 13-inch pan, but makes a thinner cake. I like brown sugar frosting or can use the following as an icing.
Put ingredients in blender and blend well. Cook in double boiler until thick. Cool. Add mayonnaise and mix well. Great on wheat crackers.
Combine 1/2 cup cheese and bacon; mix well. In a 2 1/2-quart bowl, layer spinach, cheese mixture, mushrooms, onions and peas. Combine mayonnaise, sour cream and sugar; mix well. Spread over salad to seal. Sprinkle 2 tablespoons cheese over top. Cover; refrigerate overnight. Serves 8.
Place bean dip in center of large platter. Combine mayonnaise, sour cream and taco seasoning; layer on top of bean dip; then add guacamole or avocado dip. Top with lettuce, tomatoes, cheese and black olives.
Combine ground beef, sausage, cracker crumbs, onion, garlic and egg. Mix salt and oregano into tomato sauce, reserving 1/4 teaspoon of oregano. Set aside 1/3 cup seasoned tomato sauce and add remainder to meat mixture. Form into a loaf. Bake at 350° for 1 hour. Pour remaining sauce over top and sprinkle with cheese and 1 1/4 teaspoon of oregano. Return to oven for 10 minutes. Let stand for 10 minutes before serving.
Boil chicken breasts and tear into pretty small pieces. Boil spaghetti in chicken broth. Mix spaghetti mix, cream of mushroom soup and Ro-Tel tomatoes. Add chicken and spaghetti. Put in casserole dish, uncovered. Cover top with Velveeta cheese. Bake at 350° until cheese melts.
Heat large, heavy skillet. Add beef and onion and cook, stirring constantly, until beef is browned and onion is tender. Stir in green pepper, salt, oregano, tomatoes, beef broth and rice. Heat to boiling. Reduce heat; cover and simmer, stirring once or twice, about 25 minutes or until liquid is almost absorbed and rice is tender. Remove to serving dish. Sprinkle with Parmesan cheese. Makes 5 to 6 servings.
In skillet, heat oil and brown chicken on all sides, turning, about 5 minutes on each side. In large bowl combine all other ingredients but cornstarch mixture. Add to chicken and bring to boil. Cover and reduce heat. Simmer 20 minutes. Mix cornstarch and water now and add to chicken, stirring until sauce is thick and chicken is glazed. Top with scallions.
Combine sugar, vinegar and cornstarch. Boil 5 minutes. Pour over prepared beets in saucepan; add butter and let stand 30 minutes. If necessary, warm before serving.
Blend together in mixer salad oil, sugar and eggs. Next combine in order given apples (cored, pared and cut in chunks), chopped nuts, salt, soda, cinnamon, vanilla and all-purpose flour. Combine all ingredients to make batter which will be stiff. Spoon into a Bundt cake pan. Do not grease pan. Bake at 350° for about an hour.
Preheat oven to 350°. Grease and flour a 9 x 13-inch oblong pan. Mix sugar, cocoa, oil, eggs and vanilla together until well blended. Add flour and salt. Mix well. Pour into prepared pan. Bake for 25 to 30 minutes. Will be moist.
Cream sugar and Crisco. Beat eggs in one at a time. Add flour and milk alternately, mixing well after each addition. Mix soda, boiling water and flavorings. Pour in greased and floured 10-inch tube pan. Bake at 350° for 40 minutes without opening oven.
Cut lamb chops into pieces. Chop and place in bowl. Mix peeled and mashed garlic cloves, rosemary, salt and pepper. Rub onto meat. On top of stove in big nonstick pan, put olive oil and saute meat on both sides on high. Heat until brown, then place in oven at 425° for 30 minutes.
On medium-high heat, brown meat in large pot. Drain and rinse to remove fat. Meanwhile, chop onion. Add onion to meat and stir under onions until tender. Add remaining ingredients to pot and let the chili come to a boil. Turn down heat. Cover and let the chili simmer for 20 minutes. Can also be frozen and reheated. Makes 8 (1-cup) servings.
Melt chocolate chips in double boiler; then mix in beaten yolks. Let cool a few minutes. Fold in stiffly beaten whites and whipped cream. Add walnuts. Put over broken angel food cake.
Combine sugar, cherry juice, lemon juice and pineapple juice. Mix well; add food coloring to desired shade. Chill. Add chilled ginger ale just before serving.
Cut beef into narrow strips. Cut broccoli into 1-inch pieces at a diagonal angle. Cut onion into narrow wedges and separate. Combine beef broth, cornstarch and soy sauce in a cup. Heat oil in a wok until very hot. Add beef. Stir-fry until brown. Add soy sauce mixture to vegetables; add beef and cook. Cover for 2 minutes. Cook until sauce thickens.
Preheat oven to 350°. Combine crumbs and margarine. Press firmly on bottom of 9-inch spring-form pan. In large bowl, combine cheese until fluffy. Gradually beat in milk until smooth. Beat in eggs, then sour cream and vanilla. Pour into pan. Bake 50 to 55 minutes or until edges are light brown. Cool. Chill. Top with filling.
Put olives, chilies and pimento on paper towel to dry off. Mix cream cheese and dressing together. Spread on 4 tortillas. Sprinkle olives, chilies, pimento and onions, then roll. Chill for 2 hours, then cut.
In large skillet over medium-high heat, cook broccoli, zucchini, pepper, onion and basil in butter spread until tender. Stir in tomatoes and mushrooms. Toss vegetable mixture with hot fettuccine. Serve with Parmesan cheese, if desired. (Other pasta may be substituted.)
Warm water should be 105° to 115° or feel warm to inside of arm. Pour warm water into a warm bowl; sprinkle in yeast. Stir to blend. In a large mixing bowl, blend sugar, shortening, salt and scalded milk until shortening is melted. Add cold water to cool mixture to lukewarm. Stir in yeast. Add flour gradually. Turn dough onto floured surface and knead 8 to 10 minutes, sprinkling in more flour as needed to avoid stickiness. Turn in greased bowl. Cover with damp towel and let rise 2 hours until doubled (when touching dough it leaves an impression). Punch down; turn over in bowl and let rise again 30 minutes. Separate dough into 4 sections. Roll out in rectangles (12 x 9-inch) and, folding under ends, fit into loaf pans. Let rise in pans 1 1/2 hours. Bake at 375° for 40 or 50 minutes until tops are golden brown and knocking on top of loaf sounds hollow. Brush baked loaves immediately with a little butter. You can freeze loaves as soon as they're cool. Makes 4 loaves.
In skillet, cook sausage with green pepper and onion until meat is brown and vegetables are tender. Drain off fat. Blend in sauce mix and add 1/2 cup milk. Cook and stir until thickened and bubbly. Stir in mushrooms. Set aside to cool.
Preheat oven to 400°. Mix Bisquick, milk and cheese until a soft dough forms. Drop by spoonfuls onto an un-greased cookie sheet. Bake 8 - 10 minutes until golden brown. Mix butter with garlic. Brush over hot biscuits before removing from cookie sheet.
Combine all ingredients. Roll out as thin as you want. Let stand for 20 minutes and cut into strips. Drop in boiling broth for 10 minutes.
Mix cream cheese, powdered sugar and Cool Whip and put into cooled crust. Slice bananas over the top. Combine blueberries, water, sugar and lemon juice; thicken with cornstarch and let cool. Put on top of pie.
In medium bowl, combine ingredients. Mix well. Chill 3 hours or overnight. Stir before serving. Serve with assorted crackers.
Blend sugar and cocoa in an 8 x 8 x 2-inch dish; pour in milk. Put butter on top. Cook for 2 minutes. (Take out and stir enough to mix.) Add vanilla and nuts. Stir until blended good. Freeze 20 minutes. Refrigerate 1 hour.
Place cubed steak in baking pan. Spread soup over steak. Cover pan with aluminum foil. Bake at 350° for 30 minutes.
Combine flour and milk in saucepan. Cook over low heat to medium sauce stage, cool.
Mix all the ingredients except Tostitos and cheese. In a 9 x 13-inch pan put partially crushed Tostitos. Pour sauce over them. Top with cheese. Bake at 400° for 20 minutes.
Cut and slice in strips. Add all ingredients and put in crock-pot. Cook several hours (start out at high heat for 2 1/2 hours and turn back to low for another 4 hours or until done). Serve with cooked noodles.
In a large mixing bowl, combine flour, butter and 1 1/2 cups sugar. Beat egg yolks. Add to mixing bowl along with milk and lemon peel. Mix well. Add lemon juice. In another bowl, beat egg whites until stiff, slowly adding remaining 1/2 cup sugar while beating. Fold into batter. Pour into a greased 2-quart baking dish. Place in a shallow pan of hot water and bake at 350° for 55 to 60 minutes or until slightly browned. Serve warm or chilled with 10x sugar dusted on top.
Cook ground beef, onion and celery in a large skillet until meat is browned, stirring to crumble. Drain off pan drippings; stir in soup and thyme. Spoon meat mixture into a lightly greased 2-quart shallow casserole. Spread potatoes evenly over meat mixture.
Saute onion in melted margarine. Mix together with remainder of ingredients except bread crumbs. Pour into greased casserole. Bake 1 hour at 350°, stirring once halfway through baking and adding cracker crumbs for the last 30 minutes.
Soak the marshmallows in whipping cream for 6 hours. Whip the cream and marshmallows together until stiff. Cut cake in half with thread or sharp knife to make two layers.
Boil each rind separately in water to cover generously for 2 minutes. Drain and let dry. Cut rinds into thin strips; weigh them and weigh an equal amount of sugar.
Mix egg, sugar, soda and salt. Add buttermilk, oil, beaten eggs and flour. Stir in Raisin Bran. Put in container and refrigerate up to 6 weeks for use as needed. Bake at 400° for 15 to 20 minutes. Whole batch makes approximately 60 muffins.
Combine all ingredients. Let set overnight in fridge. Form into 2 or 3-inch patties. Fry slowly in hot oil.
Preheat oven to 450°. Rinse chicken and place in a baking dish or Dutch oven. Squeeze 2 oranges over it. Salt and pepper or sprinkle with lemon pepper and soy sauce over bird. Place in oven with no lid or tent of foil for 15 minutes, until slightly brown. Lower temperature to 325°. Bake for another hour, unless smaller bird is used. Adjust cooking time to size of bird.
Brown ground chuck and onions. Drain. Add 1 package taco seasoning. In bowl, blend sour cream, cream cheese and 3/4 package of taco seasoning mix. Layer meat in oblong Pyrex dish. Sprinkle cheese over warm meat mixture. Spread sour cream and cream cheese over. Sprinkle with tomatoes, lettuce and cheese, then sprinkle olives. Use dab of sour cream in center and circle it with salsa for decoration.
Chop tomatoes and add salt. Drain and let stand overnight. Chop celery, onions and bell peppers. Add to tomatoes. Cook slowly on stove until celery is done. Add last 4 ingredients. Bring to boil. Sterilize jars. Bottle in sterile jars and adjust lids. Process in boiling water bath for 10 minutes.
Sift box of sugar. Add cocoa. Pour milk over mixture. Lay stick of butter on top. Don't mix. Microwave 2 1/2 minutes or until butter is melted. Add vanilla. Stir. Pour into an 8 x 8 x 2-inch pan. Put in freezer for 10 minutes.
Mix well; roll into 3 or 4 sticks. Wrap in foil and refrigerate for 24 hours. Unwrap and bake at 300° for 1 hour. These may be frozen and then later sliced thin and served with mustard.
Dip broccoli in warm water to slightly thaw. Combine mushroom soup and sour cream; mix well. Place broccoli on bottom of 1 1/2-quart casserole. Pour soup mixture over broccoli. Sprinkle with cheese and dot with margarine. Bake at 350° for 30 to 35 minutes.
Pour milk into a large mixer bowl. Add pudding mix. Whisk until blended, 1 to 2 minutes. Let stand for 5 minutes. Stir in Cool Whip and 1/2 cookies. Place 1 tablespoon of cookies in transparent plastic cups (need 8 to 10). Fill cups 3/4 full with pudding mixture. Top with crushed cookies. Refrigerate 1 hour. Decorate with peanuts and gummy worms and frogs. Cute idea for a child's party.
Top English muffin with Wham, sliced pineapple and shredded cheese. Broil until bubbly.
Bake cookie dough. Cool completely. Mix powdered sugar and cream cheese. Spread on dough. Add fruits over that layer one at a time. Top with glaze and spread over fruits evenly.
Brown meat. Beat eggs and milk. Combine egg mixture with cooked spaghetti and place in 9 x 13-inch greased pan. Combine meats with spaghetti sauce; spread over spaghetti. Layer remaining ingredients, topping with Mozzarella. Bake at 350° for 30 to 45 minutes.
Remove and discard all visible fat from roast. Place in a slow cooker. Combine soy sauce, bouillon and spices; pour over roast. Add water to almost cover roast. Cover and cook over low heat 12 hours or until meat is very tender. Remove meat from broth; reserve broth. Shred meat with a fork. Serve on hard rolls or French bread slices with broth. Yield: 12 sandwiches. Diabetic Exchanges: one serving (without roll, prepared with light soy sauce) equals 3 lean meats also, 175 calories.
Combine beef, bread crumbs, garlic, parsley, basil, egg, salt and pepper. Mix thoroughly and shape into balls 1 1/2-inches in diameter. Melt oil in a saucepan. Brown the meat balls lightly on all sides. Drain off the fat. Add tomato sauce; cover and simmer 40 minutes. Serve over spaghetti and pass the cheese.
Prepare graham cracker crust or store bought one. Freeze. Combine first four ingredients, then stir into ice cream. Spread into crust. Freeze.
Saute onion in margarine. Add soup and milk; stir until smooth and thick. Stir in cooked potatoes. Place in well-greased casserole dish. Bake, covered, in a 350° oven for 30 minutes. Remove cover and top with grated cheese. Put back in oven long enough to melt cheese.
Cut biscuits into quarters. Sprinkle with sugar and cinnamon. Place into greased Bundt pan. Boil butter, sugar and water. Pour over biscuits. Bake at 350° for 45 minutes.
Melt butter. Add sugar and beat with mixer. Add eggs; mix well. Add sour cream, pumpkin, all spices, vanilla, baking soda and flour. Mix well. Add raisins and chocolate chips.
Sift together flour and salt. Pour oil and cold water into measuring cup (do not stir). Add, all at once, to the flour mixture. Stir lightly with fork. Form into 2 balls; flatten dough slightly.
Cream sugar and butter. Add buttermilk to sugar and butter. Beat eggs lightly and add to sugar and butter, stirring lightly. Add coconut and vanilla. Pour into an unbaked pie shell. Cook 10 minutes at 375°. Lower heat to 300° and cook until done, approximately 35 to 40 minutes.
Pour into unbaked pie shell. Bake until done or until inserted knife is removed clean. Makes 1 (9-inch) pie.
Combine first 3 ingredients. Stir until blended. Chill 10 minutes. Shape in a 6 x 1-inch patty and lightly coat with the pecans. Serve with crackers.
Mix molasses, oil, sugar and eggs well. Dissolve soda and add to molasses mixture with flour, cloves, cinnamon and ginger. Add 1 cup hot water and stir slightly. Bake at 350° for 45 minutes or until done. (This also freezes well.)
Pour the muscadine or scuppernong juice into punch bowl. Pour in as much Sprite as needed to fill. Add mold of muscadine or scuppernong juice ice. Replenish with Sprite. Mold will melt and add its juice.
Mix first 6 ingredients all together. Put chopped nuts in bottom of greased-floured Bundt pan. Add batter and bake for 1 hour at 325°. Some stoves may take 1 1/2 hours.
Mix yeast with 1/2 cup warm water; set aside. Combine 4 cups of flour, salt, shortening, 1 1/2 cups sugar and eggs with warm water. Add yeast mixture. Turn out onto floured surface, kneading in remaining flour. Knead dough for 10 minutes. Shape into ball in greased bowl. Cover; let rise 1 hour. Roll out on floured surface into big circle. Pour melted margarine onto dough. Mix sugar and cinnamon together and sprinkle. Roll dough into a log shape; slice 1 to 1 1/2 inches thick. Bake in a 375° oven for 35 to 45 minutes. Yields 3 dozen rolls.
Mix flour, sugar, shortening and salt. Save 1/4 cup. Add remaining ingredients. Bake in a 9 x 9-inch pan at 350° for 35 minutes. Sprinkle crumb mixture on top after cake comes out of the oven.
Combine cranberry sauce and pineapple in bowl; mix well. Beat cream cheese in bowl until fluffy. Fold in whipped topping. Add to fruit mixture; mix well. Spoon into salad mold or paper-lined muffin cups. Freeze until firm.
Place all ingredients in blender or food processor and blend on high until mixture is thoroughly creamed (approximately 5 minutes). Spoon into pie shell. Garnish with grated lemon peel. Refrigerate for 3 hours before serving.
In a large frypan saute onion, green pepper and rice in the vegetable oil until rice is golden brown. Add water, tomato sauce, sugar, salt, pepper and lemon juice. Cover and bring mixture to a rolling boil. Uncover and reduce heat; simmer 10 minutes. Makes 4 to 6 servings.
In large mixing bowl, combine first 5 ingredients. Add syrup, egg whites, mashed bananas and chopped dates. Pour into lightly oiled and floured bread pan. Bake at 350° for 50 to 55 minutes. Cool 10 minutes, then remove from pan. Makes 1 delicious loaf.
Coat beef cubes with a mixture of 2 tablespoons flour and 1 teaspoon salt. In Dutch oven brown meat on all sides in hot shortening. Stir in the coffee, molasses, garlic, 1 teaspoon salt, Worcestershire, oregano and cayenne. Cover, simmer over low heat until meat is almost tender, about 1 1/2 hours. Add the 1 1/2 cups water, carrot slices, onion quarters and potato pieces. Simmer, covered, until vegetables are tender, about 30 minutes. Blend 1/4 cup cold water into the 3 tablespoons flour, add to stew mixture. Cook and stir until mixture is thickened and bubbly. Serve in bowls. Makes 6 to 8 servings.
Cook onion and bacon together until onion is translucent and bacon is slightly brown. Add tomato paste and "fry" a little. Add wine and cook down to half. Add can of tomatoes, red pepper and salt and pepper. Cook until tomatoes fall apart and juice is almost gone. Grate cheese. Cook and drain spaghetti. Toss spaghetti with sauce. Pass the cheese.
Boil wieners until firm; slice. Heat vinegar, sugar, onion and peppers together. Put in jars. Cool and put in refrigerator. Ready to eat. Keeps for days.
Mix together sugar, milk, oleo and cocoa. Boil 1 minute only; add peanut butter and vanilla. Stir until melted. Add rolled oats. Drop by spoonfuls onto waxed paper.
Slice through middle of all the rolls (lifting top as if making a large sandwich). Mix poppy seed, onion, mustard and butter to make spread. Cover bottom and top of bread with spread. Layer the ham, then the cheese on bottom of bread. Place top layer of bread on top of ham and cheese. Bake at 350° for 12 to 14 minutes. Remove and slice into small sandwiches.
Combine flour, salt and cinnamon. Combine remaining ingredients in large bowl. Beat with electric mixer until blended. Place bowl of batter, covered, in refrigerator to chill overnight before baking. The next day: Preheat oven to 350°. Wet hands slightly and pick up a teaspoon of batter and roll it around in your hands. Place the balls onto ungreased cookie sheet and flatten slightly. Bake 10 to 12 minutes, just until lightly golden. Do not overbake. Remove to wire rack to cool. Makes 4 dozen.
Mix flour and sugar. Add sweet milk and beaten egg yolks. Cook in double boiler until thick. Add butter and vanilla. Pour into baked pastry.
Cook milk, raisins and nuts in saucepan until thick. Stir constantly. Spread on Ritz crackers and bake at 350° for 10 minutes. Mix margarine and powdered sugar and ice cookies. Store in airtight container. Better if made ahead a couple of days before using.
Cream sugars and Crisco; add eggs one at a time. In a separate bowl, mix flour, baking powder, coconut and pecans. Add alternately to cream mixture the dry mixture and milk. Add flavorings and mix thoroughly. Bake in greased and floured tube pan for 1 1/2 hours at 300°.
Saute onion in olive oil until golden. Add garlic; cook for 2 minutes. Stir in red wine vinegar; reduce by half. Add wine and beef broth; simmer for 5 minutes. Cool marinade and pour over flank steak placed in a glass or ceramic dish. Marinate in the refrigerator for 48 hours, turning steak every 12 hours. Grill flank steak and baste using marinade. Strain remaining marinade. Warm and serve as sauce.
Look up the scriptures in your Bible and you'll find the ingredients for this cake. Beat together and bake at 200° for 1 hour and 25 minutes.
Combine all ingredients. Bake, uncovered, at 350° for 1 hour. Yield: 8 servings.
Mix all ingredients together, except corn, in blender. Stir in corn and pour into casserole. Bake at 350° for 1 hour. Serves 4 to 6 people.
Scramble eggs with a little milk; cook until almost done. Fold together all ingredients in a greased casserole dish. Bake at 350° for 30 minutes. Can be assembled the night before. Refrigerate.
Put peaches in buttered glass baking dish. Add sugar and water. Mix and sift dry ingredients. Cut in butter. Add milk and mix. Spread dough over peaches. Bake at 400° about 30 minutes.
Put layer of vanilla wafers in bottom of pan. Slice bananas and put over vanilla wafers. Pour half pudding mix over this and repeat. Mix Cool Whip, coconut and nuts together. Pour over top of pudding. Refrigerate.
Mix beans, corn, chestnuts and onion together. Mix soup and sour cream together. Add to vegetables. Put in baking dish. Top with grated cheese.
Heat oven to 400°. Mix sugar, margarine, shortening and eggs in a large bowl; stir in flour. Shape dough by rounded teaspoonfuls into balls. Mix sugar and cinnamon; roll balls in mixture. Place about 2-inches apart on ungreased cookie sheet. Bake until set, 8 to 10 minutes. Immediately remove from cookie sheet. About 6 dozen cookies.