HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil the water, cloves and cinnamon 5 minutes. Add tea bags for 10 minutes and remove. Add the remaining ingredients.
Blend all ingredients together in a blender. Chill. Serve as a salad on lettuce leaves, a dip with corn munchies or a garnish on chili. Also used in guacamole tacos. Serves 4 to 6.
In a large pan combine jello, pineapple, marshmallows, cream cheese and cranberry until cream cheese and marshmallows are melted. Add Milnot and nuts. Pour into bowl and chill until firm.
Make one envelope of English custard mix according to package directions. Low-fat milk or skim condensed milk can be used to reduce the fat content. Cover and cool. Spread angel food cake with raspberry jam and cut into small pieces. Place 1/3 of cake into a glass bowl and sprinkle with sherry wine. Pour 1/3 of custard on top of cake. Continue to layer cake and custard. Cover with plastic wrap and refrigerate for 4 hours or overnight. Prior to serving, cover with whipped cream or Cool Whip. May be garnished with sliced almonds or fresh raspberries. This recipe serves about 8 to 10 persons and can easily be doubled.
Add potatoes and onions to medium saucepan. Cover with water and bring to a boil; cook until tender. Melt butter in a medium saucepan; remove from heat. Add flour, pepper and salt, stirring until smooth. Stir in milk. Return to heat. Boil until mixture thickens. Layer mixture of potatoes, ham and onions in a greased casserole dish, topping each layer with sauce. Bake, uncovered, for 35 minutes. Serves 8.
Mix all ingredients well. Pour into pie crust and bake at 325° to 350° for 45 minutes.
Crush taco chips in paper bag, using rolling pin to lightly go over chips 2 or 3 times. Place in pie plate. Press refried beans against taco chips, using a wooden spoon, to form a shell. Set aside. Brown meat in a mixing bowl. Microwave 8 to 10 minutes on High, stirring occasionally. Add taco seasoning mix and recommended amount of water according to package directions. Microwave 5 minutes on High until mixture is at a boil. Reduce setting to Medium for 3 to 5 minutes or thick. Fill crust with filling. Micro for 3 to 5 minutes on High. Top with lettuce, tomato, cheese and sauce.
Mix dry ingredients well in a mixing bowl and add eggs and milk. Pout into a well-greased baking pan. I put Pam in my pan first. Bake at 475° until golden brown.
Sift together the dry ingredients. Set aside. Put yeast into 1/4 cup of warm water, stir, then let stand. Cut shortening into dry ingredients. Add yeast and buttermilk. Stir well. Pour onto floured board. Knead. Roll out and cut into biscuits. Bake at 425°.
Microwave frozen broccoli on High for 3 to 4 minutes. Let stand. In 3-quart casserole, microwave butter and onion for 1 1/2 to 2 minutes. Stir in flour and seasoning; add milk and broth. Stir until smooth. Cover and microwave on High 8 to 10 minutes, stirring 2 to 3 times. Squeeze excess moisture out of broccoli and add to mixture. Cover and microwave 3 to 4 minutes. Stir once until broccoli is tender and soup is thick and bubbly. Let stand for 3 minutes. Depending on microwave, soup may have to be cooked longer to thicken.
Combine all ingredients into a 9 x 13-inch baking dish. Mix well. Bake at 350° for 45 to 50 minutes.
Cook potatoes and onions and drain. Cook macaroni and drain. Scramble hamburger meat and drain, then mix all of the ingredients in a large pan and cook for about 15 minutes on medium heat. Season to taste.
Drain peaches, reserving 1/2 cup of syrup. Combine Jell-O, boiling water, sugar, salt and syrup. Boil until bubbles. Add peaches and cream cheese. Add almond extract. Mix well and chill until partly set. Add Dream Whip and place in 9-inch square pan. Chill.
Roll a little more than half of pastry about 1/8-inch thick and line a 9-inch pie pan. Mix sugar, cornstarch and salt; sprinkle a small amount in pastry-lined pan. Combine remaining sugar mixture with rhubarb and berries. Put in pie pan and dot with butter. Roll remaining pastry 1/8-inch thick. Put on pie; trim edges and flute. Cut a few slits for steam to escape. Bake in preheated hot oven at 425° for 40 to 50 minutes.
Cook beef and onion in a Dutch oven until meat is browned; drain. Add tomatoes and remaining ingredients; cover, reduce heat and simmer 1 hour, stirring occasionally. Yields 13 1/2 cups.
Place 5 pieces of pecans on a greased cookie sheet. Top each with a caramel. Bake at 350° for 4 to 6 minutes. Press each caramel with a buttered spatula. Melt some chocolate chips and frost each turtle. Cool and eat.
Sprinkle roast with garlic salt, salt and pepper. Roll in flour. Brown on all sides in hot fat. Place in a Dutch oven; add onion soup mix and water. Cook 1 1/2 hours or longer, covered, on simmer or low, adding water as needed. Then add potatoes, carrots, tomato sauce and Worcestershire sauce. Cook slowly for another hour. Serves 6.
Combine sour cream and Italian dressing. Mix thoroughly. Add beans, tomato and onions. Mix well. Chill 3 to 4 hours.
Spoon yogurt into a yogurt cheese funnel or a strainer lined with cheesecloth. Set over a glass and allow to drain about 10 minutes. Cook pasta in a pot of boiling water 10 minutes or just tender. Drain and rinse with cold water. Place in a large bowl. Add turkey, celery, oranges, water chestnuts and parsley. Toss well. Transfer yogurt to a small bowl. Whisk in the honey, orange juice, mustard, pepper and poppy seed. Pour over the salad and toss. Line plates with kale. Top with the salad.
Mix Veg-All, cheese, mayonnaise, celery, onion and mushroom soup together. Place in casserole dish and cover with cracker crumbs. Drizzle butter over cracker crumbs and bake 30 minutes at 350°.
Preheat oven to 300°. Cream together the margarine and sugar. Add 6 eggs, one at a time, mixing well after each. Add the crushed vanilla wafers. Fold in the coconut and nuts. Pour into an ungreased tube pan. Bake for 1 hour and 15 minutes. Cool and frost.
Combine all ingredients; mix well. Cover and place in refrigerator for 1 hour before serving.
Mix peanut butter, vanilla, salt and butter together until well blended. Beat eggs slightly. Add syrup and sugar. Stir until well blended. Add egg mixture to peanut butter mixture. Stir well. Pour into 9-inch pie shell. Bake at 450° for 10 minutes. Reduce heat to 350° and bake 30 to 35 minutes longer. Refrigerate if not eaten shortly.
Brown hamburger and onion in frying pan and drain. Add tomato sauce, refried beans, taco seasoning and chili powder. Put in pie dish and top with sour cream and cheese. Bake at 350° for 15 minutes or until hot. Serve with tortilla chips while hot.
If your broth has a lot of fat, use 4 sticks of margarine. If you buy your broth in cans, use 6 sticks. Cook onions and celery in butter about 8 to 10 minutes in microwave. Mix all ingredients well. If more broth is needed, add water to make dressing like cornbread. Bake at 350° for 1 to 1 1/2 hours. Do not overbake. This makes a very large roasting pan full.
Sift together dry ingredients. Set aside. Cream together shortening and sugar. Blend in eggs. Add dry ingredients. Spread in 9 x 13-inch greased pan.
Combine salmon, green pepper, green onion, salad dressing, Worcestershire sauce, seasoned pepper and lemon juice in a large bowl. Toss gently to mix. Add hot cooked macaroni. Toss gently again to coat ingredients with dressing.
In a bowl, beat eggs until light. Stir in milk. Stir in dry ingredients. Stir in orange peel. Pour into greased loaf pan and allow to stand for 30 minutes. Bake for 45 to 60 minutes at 350°. Do not slice for several hours. It is especially good toasted and buttered or with cream cheese.
Heat oven to 375°. Lightly grease 2 baking sheets; set aside. In a medium bowl mix first 5 ingredients; set aside. In a small saucepan or skillet melt margarine over moderate heat. Add margarine, maple syrup and vanilla to dry ingredients; mix well. Drop dough by tablespoonfuls onto baking sheets, spacing cookies about 2 inches apart. Pat each cookie down lightly to form 1/2 inch thick rounds. Bake for 8 minutes or until lightly browned. Remove cookies from oven and let harden on baking sheets for 2 minutes before transferring to wire racks to cool.
Lightly grease casserole. Mix first 6 ingredients and place chicken on top. Sprinkle chicken with onion soup. Seal with foil and bake at 350° for 2 1/2 hours. Don't peek! Serves 5 to 6.
Mix sugar, margarine and eggs until fluffy. Sift flour, baking powder and baking soda together. Add 1 cup mashed bananas and stir ingredients together until smooth. Pour into two 7-1/2 x 3-1/2 inch bread pans. Bake at 350 degrees for 35 - 40 minutes.
Cook onion in butter until tender. Blend in flour. Add milk. Cook, stirring constantly until mixture thickens. Add cheese. Stir until melted. Place a layer of egg slices in 8-inch square dish. Cover with half the cheese sauce, half the potato chips and half the bacon. Repeat layers. Bake at 350° for 15 to 20 minutes. Serves 4.
Mix flour, sugar, baking soda, cinnamon and salt with a fork in a 9-inch square pan. Add carrots, oil, eggs and vanilla. Mix briskly with fork until thoroughly blended. Stir in pineapple, coconut and walnuts. Bake in a 350° oven for 40 to 45 minutes until done. Place the pan on a rack to cool. Spread with frosting.
Cut and peel potatoes into bite-sized pieces. Cook in salted water until potatoes are done. Mix cream and flour together. Add to cooked potatoes and cook again for five minutes. Serve this soup with homemade bread. This recipe is from relatives in Czechoslovakia.
Peel and cut yams in quarters. Sprinkle sugar, nutmeg and butter. Cover and simmer over medium heat until liquid forms a syrup. Remove from heat and serve.
In large skillet, cook meat and drain grease. Add onion and green pepper; saute for 5 minutes. Add all other ingredients. Cook until rice is heated through on simmer approximately 20 to 25 minutes, stirring often.
Saute chicken, green chiles and onion in oil. Add sour cream and cream of chicken soup. Grease dish. Layer Doritos, meat mixture and cheese. Bake at 375° for 1/2 hour.
Mix cream cheese and Eagle Brand milk; add lemon juice and whip for 4 minutes or until thick. Add 1 teaspoon vanilla. Set in refrigerator for 2 hours. Fold in fillings on top.
Combine cocoa, sugar and salt. Add milk and bring to a boil, stirring often. Cook to 232° or until a small amount forms a soft ball in cold water. Remove from heat and drop in butter. Cool to lukewarm. Add vanilla and beat until mixture thickens slightly. Spread on cake.
Cream cheese and margarine;	add flour and pepper. Roll into small balls. Flatten on cookie sheet. Bake at 325° for 20 minutes. Press pecan half in center before cooling.
Heat oven to 375°. Mix flour, baking powder, soda, salt, sugar, shortening, egg, milk and vanilla. Stir in raisins and nuts. Drop by teaspoonfuls into cereal; roll until coated. Place balls 2 inches apart on greased baking sheet. Top each with a piece of cherry. Bake for 10 to 12 minutes.
Bring milk to a boil, dissolve yeast in warm water. In a large bowl, sift flour, salt, and sugar. Add butter and mix well. Add the beaten eggs, lemon extract, and yeast and mix well. Knead dough for 20 minutes, gradually adding milk as needed. Knead until no dough sticks to your hands. Let rise in a pan until it doubles in size. Push down, then shape into 5 round balls and place each in a greased pan. Let rise until double in size. Brush tops with whole beaten egg. Bake at 350° for one hour.
In a large dutch over or stainless steel pan, brown Beef until browned on all sides. Then pour Water over meat. Add Onions, Mrs. Dash and Salt. Cook on medium heat for one half hour. Cut all vegies to bite size and add to above ingredients. Cook one more hour on low.
Combine butter, brown sugar and molasses and beat until creamy. Add pumpkin and egg. Mix flour and seasonings together. Add dry mixture to pumpkin mixture and beat until smooth. Grease muffin pans or use muffin cups. Fill 2/3 full. Bake at 400° approximately 15 minutes or until toothpick is clean.
Simmer first 7 ingredients 1 hour. Add ham and heat well. Can be kept hot in crock-pot and frozen also.
Melt margarine in a 9 x 13-inch pan. Sprinkle crumbs in pan. Add each ingredients in a layer, pouring condensed milk on last. Bake for 30 minutes at 350°.
Dissolve 1 package of gelatin in 2 cups boiling water. Add raspberry flavoring. Pour into a 9 x 13-inch pan; chill until firm. Soften unflavored gelatin in 1/2 cup cold water. Heat cream and sugar in pot until hot, but not boiling. Remove from heat. Add vanilla and cream cheese; blend until smooth. Cool. Pour over first layer. Chill until firm. Dissolve remaining gelatin in 1 cup boiling water. Stir in blueberries and flavoring. Cool. Pour over cream cheese layer; chill until firm.
In 9 x 13-inch greased pan, lay the dried beef. Wrap each breast in bacon and place in pan. Mix sour cream and soup; pour on top. Bake at 275° for 3 hours (time and temperature may be adjusted.)
In medium saucepan, heat oil. Saute bell pepper and onion for 2 minutes. Lower heat and add paprika and taco seasoning. Stir well. Add can of beans and mash with potato masher. Add 1/3 cup water. Cover and simmer for 8 minutes on low heat. Add picante sauce and serve in shallow round bowl. Top with both cheeses and heat in microwave for 3 minutes. Top with sour cream and serve with chips.
Combine apples, 1/3 cup of brown sugar and lemon juice. Toss gently. Place in 8-inch square baking dish; set aside. Combine remaining sugar and flour in medium bowl. Cut in butter until mixture resembles a coarse meal. Stir in oats and pecans. Spoon mixture over apples. Microwave, uncovered, at High for 12 to 13 minutes, rotating a half turn at 6 minutes. Spoon in dessert dishes; top with ice cream. Yields 6 to 8 servings. Quick and easy.
In large skillet saute	chopped up onions, peppers and tomatoes in bacon grease. Cook until soft and well done. Add ham bits, cook until most of	liquid	is gone, 30 minutes or more. Add bread one slice at a time until thickness is reached, stirring constantly as it will stick now. Fill parboiled peppers that have	been placed in an 8-inch square pan and top with any kind of cheese. Place in preheated oven (400°) until cheese melts.
In a baking dish, mix together the peaches, cornstarch, cinnamon and lemon or vanilla flavoring. In a separate dish, mix the cake mix and margarine together. Make sure margarine is at room temperature. With your fingers, mix well together until the mixture looks like crumbs. Spread the crumbs on top of the peaches evenly. Bake in oven at 350° until cobbler browns evenly (approximately 30 minutes).
Mix butter, sugar and coconut. Set aside. Prepare blueberry mix as directed on package. Fold in well-drained pineapple. Pour into 9-inch square pan. Spoon coconut mixture over batter. Bake at 400° for 25 to 30 minutes. Serve warm.
Cut into bite size pieces all ingredients. Use all the juice of the pineapple and 1/2 of the cherry juice. Put all ingredients in a large bowl and mix well. Let salad marinate in refrigerator several hours, overnight if possible, before serving.
Mix eggs, sugar and oil. Add zucchini and orange. Mix thoroughly. Add flour, salt, baking soda, baking powder, cinnamon and vanilla. Mix well. Add nuts if desired.
Sift together flour, salt, spices and soda. Mix shortening, sweetener and eggs; beat until light and fluffy. Add flour and applesauce alternately, mixing well after each addition. Fold in raisins and oatmeal. Drop by level tablespoons onto greased cookie sheet 1 inch apart. Bake at 375° for 20 minutes or until golden brown.
Beat eggs until light. Add brown sugar, butter and other ingredients. Blend well. Put in well-greased baking dish. Bake at 350° for 45 minutes; stir. Cook 15 minutes longer.
Cream butter and sugar; add egg. Stir in buttermilk and vanilla. Now add all dry ingredients except 1/4 cup sugar and 1 teaspoon cinnamon. Chill. Drop by rounded teaspoonfuls 2 inches apart on greased cookie sheet. Sprinkle with sugar and cinnamon. Bake 8 to 10 minutes at 400°.
In one bowl mix Dream Whip by package until it peaks. Add cream cheese and mix well. In second bowl, melt butter and pour in graham cracker crumbs. Take 1/2 of mixture and make crust in bottom of casserole dish (9 x 12-inch). Then take 1/2 of Dream Whip mixture and layer over crumbs. Add pie filling, the last of Dream Whip mixture, then on the top the last of the graham cracker crumbs. Chill and serve.
Mix flour and sugar; sprinkle over pineapple that has been spread over bottom of 1-quart casserole dish. Sprinkle cheese over this. Next, sprinkle layer of Ritz crackers. Melt margarine or butter and pour over top. Bake at 350° for 30 minutes.
Brown beef and onion in shortening in an electric skillet. Drain off excess grease. Stir in hot water, tomatoes, catsup, salt, sugar and pepper. Add macaroni. Mix well. Bring mixture to a boil. Reduce heat to low. Simmer, uncovered, 15 or 20 minutes. Stir occasionally or until macaroni is tender.
Cook and drain spinach. Add soup, bread and egg. Season with salt, pepper and garlic to taste. Grease large casserole dish and line bottom with artichoke hearts. Place layer of spinach mixture on top, then sprinkle with a thick layer of Parmesan cheese. Continue to alternate spinach and cheese layers. Sprinkle top with cheese and dot with butter. Bake at 350° for 30 to 45 minutes.
Preheat oven to 400°. Scrub potatoes and prick them with fork. Bake for 1 hour or until tender. Keep warm. Coat a large saucepan with olive oil. Place over medium heat, add mushrooms, onion, green pepper and garlic; saute 5 minutes or until tender. Stir in next 6 ingredients; cook over low heat until thoroughly heated, stirring occasionally. Split tops of potatoes lengthwise and fluff pulp with a fork. Arrange in a 13 x 9 x 2-inch baking dish. Spoon vegetable chili mixture evenly over potatoes; top with cheese. Bake 5 to 7 minutes or until cheese melts. Garnish with green onion. Serves 8.
About 2 hours before serving, remove crusts from bread. Arrange 6 slices in greased 12 x 8 x 2-inch baking dish. Cover with cheese, then rest of bread. Beat eggs. Blend in milk and rest of ingredients. Pour over bread. Refrigerate 1 hour.
Melt butter in a large heavy saucepan. Add sugar, syrup and water. Cook over medium heat, stirring occasionally to a hard crack stage (300°). Quickly stir in nuts. Pour in a well-greased pan, 13 x 9-inches. Cool thoroughly in refrigerator. Turn out onto wax paper. Spread top with half of the Hershey bar, melted. Return to refrigerator to set chocolate. Invert candy and spread other side with other half of chocolate bar. Break into pieces when chocolate is set. Store in refrigerator.
Sift dry ingredients together. Cream margarine; add sweetener, vanilla and egg. Blend well. Add flour mixture and beat well. Stir in chocolate chips. Drop by teaspoon onto lightly greased cookie sheet. Bake at 350° for 8 to 10 minutes.
Mix dry jello into cheese. Add oranges and pineapple; add baby marshmallows and nuts, if desired. Refrigerate.
Place chops in a plastic bag set in a deep bowl. For marinade, in a small mixing bowl, combine wine, onion, oil, rosemary, basil, oregano, thyme, mustard and pepper. Pour marinade over chops. Close bag. Marinate in refrigerator for 6 to 24 hours, turning occasionally. Drain chops, discarding marinade. Preheat gas grill. Adjust heat for direct cooking. Place lamb chops on grill rack over medium heat. Cover and grill for 10 to 16 minutes or until desired doneness; turn once. Yield: 4 servings.
Blend milk with creme of coconut. While cake is hot from the oven, poke holes with a toothpick over whole cake. Slowly pour mixture over cake. Let cool completely, then spread Cool Whip on cake top and sides.
Place cubed meat in bottom of buttered casserole. Pour mushroom soup over meat. Rinse cans out with water and add to meat. Then add 1 pkg onion soup mix and cooking sherry. Bake in 375° oven until almost done. The last 1/2 hour of cooking add mushrooms and sour cream. Serve on potatoes, rice or noodles.
Mix dry ingredients; mix well. Cut shortening in slowly. Add buttermilk. Mix well. Roll on floured board; knead and roll out about 1/2 to 3/4-inch. Cut to desired size. Place in greased iron skillet. Bake at 425° until golden brown.
Grind the nuts and mix them with the egg yolks, sugar, cocoa, lemon rind and baking soda. Then fold into the mixture the whipped egg whites. Bake in nonstick pan for 1 hour on medium heat. When ready, sprinkle the cake with confectioners sugar.
Cream the cream cheese and jello together. Add water. Drain fruit and add. Fold in Cool Whip. Sprinkle with nuts (optional).
In bottom of a large shallow baking dish, spread bean dip, then chilies, then chopped pimentos. Top with shredded cheeses and sprinkle chopped black olives on top. Bake at 325° until heated and cheese browns, about 15 to 20 minutes.
Put all ingredients (dry) in a big bowl. Make a well. Add oil, eggs, water and pumpkin. Mix well. If using nuts, add last. Divide into 2 loaf pans. Bake at 350° for about 1 hour. Let stand 10 minutes before removing from pans.
Pour 1/2 batter into greased and floured bundt pan. Mix 2 teaspoons cinnamon, 4 tablespoons brown sugar, 1/2 cup chopped nuts together and sprinkle on top of batter. Pour rest of batter over this. Bake 350 degrees for 1 hour. Test for doneness. Cool 15 minutes. Mix some powdered sugar, cinnamon and 1/2 teaspoon margarine in pan, melt, and pour on top of cake as glaze.
Preheat oven to 325°.	Grease and flour a 10-inch tube pan. Cream the	butter, shortening and cream cheese together in large bowl. Gradually add sugar, beating at medium speed, until light and fluffy. Stir in coconut flavoring and vanilla extract. Add the eggs, one at a time, beating well after each addition. Combine flour, salt and baking powder and add to the butter. Stir just until blended. Fold in coconut. Pour the batter into prepared tube pan. Bake	for an hour and 15 minutes or until tester comes out	clean.	Remove	cake and allow to cool.
In a screw-top jar combine first 8 ingredients. Cover and shake well. Chill for at least an hour.
Cook and drain broccoli. In large bowl, mix broccoli, sour cream and dried onion soup. Spread in 9 x 13-inch baking dish. Sprinkle Cheddar cheese over broccoli. Bake at 350° for 25 to 30 minutes.
Mix together thoroughly the margarine, brown sugar, egg and molasses. Sift together and stir in flour, soda, salt, cinnamon and ginger. Chill dough. Roll out 1/4-inch thick. Cut into desired shapes. Place 1-inch apart on greased baking sheet. Bake until when touched lightly with finger, no imprint remains. Bake at 375° for 8 to 10 minutes. Yield: about 5 dozen 2 1/2-inch cookies.
Cook spaghetti and drain. Saute beef in 1 tablespoon butter until brown. Add tomato sauce, salt and pepper. Remove from heat. In a separate bowl, combine cottage cheese, cream cheese, sour cream, onions and green pepper. In a 2-quart casserole, spread 1/2 the spaghetti. Cover with cheese mixture and remainder of spaghetti. Pour the 2 tablespoons melted butter over the spaghetti and spread tomato meat sauce on top. This is best if it is made the day before and allowed to chill overnight. If you serve it the same day it is made, it should be chilled for 20 minutes in the refrigerator. Bake at 350° for 45 minutes.
Boil broccoli and onions until tender. Salt and pepper. Drain. Mix broccoli and cheese, put in a casserole dish. Melt margarine in bowl in microwave and put Ritz crackers in margarine. Mix well. Top casserole with cracker mix. Bake 1 hour at 350°.
Cook squash in small amount of water until tender; drain well and mash. Combine soup, sour cream, oregano, pimento, onion and butter. Blend well; add squash, stirring gently. Lightly grease 2-quart casserole dish. Alternate squash mixture and cheese (cut into strips). Bake at 350° for 30 minutes or until lightly brown.
Mix flour, margarine and chopped nuts and bake 20 minutes at 350° to a nice brown crust. Spread thin in an 11 x 14-inch sheet cake pan, on bottom of pan only.
Preheat oven to 250°. Bake 1 hour, stirring once every 15 minutes. Spread on paper towels to cool. Store in tight sealed container.
Melt butter in a 9 x 13-inch pan. Put peaches in melted butter. Mix flour, sugar and baking powder and add milk. Pour over peaches. Bake until brown on top, 35 to 40 minutes at 375°. May use 1 quart of any fruit with juice.