HumbleIntelligence/food-ner-1-Million huggingface dataset:
Measure 2 cups cranberries, then grind. Combine cranberries, sugar and marshmallows. Cover and chill overnight, then add apples, nuts, salt and fold in Cool Whip.
Layer spinach, mushrooms, carrots, cucumber, onion and orange slices in 2 1/2-quart serving bowl. Top with dressing. Sprinkle bacon on top. Yield: 8 servings.
Fry sausage to crumble. Drain off most of grease. Cook green onions, green pepper and celery. Add chicken noodle soup mix, water, rice and water chestnuts. Simmer 15 minutes. Bake 1 1/2 hours, covered, at 350°. This dish may be frozen.
Combine in a large saucepan the sugar, flour and cornstarch. Add to this the butter, milk and slightly beaten yolks of eggs. Add salt and place over medium heat. Place 1/2 cup of sugar in a heavy skillet over medium heat. Stir the first mixture at frequent intervals while you keep an eye on sugar in skillet. As soon as the custard mixture begins to cook slightly, stir constantly until it reaches a rolling boil. By this time, the sugar in the skillet should have begun to melt. When almost all of it has melted, stir well. It should be caramelized and bubbly all over. As soon as this stage is reached, add the first mixture, stirring constantly. Continue cooking until it is smooth creamy and thickened. Remove from the heat.
Beat eggs with water until foamy. Gradually add sugar and salt; beat until light and fluffy. Thoroughly mix candy (orange slices), coconut, walnuts and flour; stir into egg mixture. Spread on greased 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Bake at 375° for 18 to 20 minutes or until done in middle and cut into squares. Makes about 4 dozen.
Mix cheese, ham and walnuts. Spread on toasted waffle. Cover with second waffle. Cut into quarters and serve.
Mix together cake mix, margarine and egg and smooth in 13 x 9 pan, sprayed. Sprinkle pecans on top. Then beat cream cheese, eggs and confectioners sugar. Pour over mixture. Bake at 325° for 35 to 45 minutes.
Mix dry ingredients. Mix milk, egg, syrup and melted shortening. Mix well with dry ingredients and pour into a square baking pan. Bake at 350° for 35 to 40 minutes or until cake is done.
In large soup pot, saute onions and garlic in butter until onions are translucent. Add potatoes and carrots; saute for 5 to 10 minutes longer. Add stock and dill. Simmer until all vegetables are tender. Puree the vegetables with the cream cheese and milk in blender or food processor. Return the soup to soup pot. Season with salt and pepper. Stir in Cheddar cheese and reheat gently.
Mix together shortening, sugar and egg. Add to creamed mixture: flour, baking powder, baking soda and salt. Add vanilla. Fold in uncooked oatmeal, shredded coconut and nuts of your choice.
Mix flour, sugar, 1/2 stick margarine and milk together. Melt 1/2 stick of margarine in pan or dish. Pour batter over melted margarine or butter. Pour peaches on top of batter and cup of sweetened water to make enough juice. Bake at 350° until brown. Crust will rise as it bakes.
Melt oleo; add cream-style corn and whole kernel corn. Stir in beaten eggs and sour cream dip, then add corn bread mix. Bake in an 8-inch square casserole dish at 350° for 35 to 40 minutes or just until firm in center. Cut in squares to serve.
Mix the first 3 ingredients together and pack tightly in a 9 x 13-inch pan. Bake 8 to 10 minutes at 350°. Cool. Mix the next 3 ingredients until creamy. Spread on top of the cooled crust. Combine jello and water. Add strawberries. When it starts to jell (slightly thickened), pour over top of cheese, then refrigerate. Best if made the day before serving.
Cook fettuccine according to package directions. While fettuccine cooks, combine 1 cup of the heavy cream, butter, pepper and nutmeg in a pot large enough to hold pasta and cook over low heat until mixture thickens. Add fettuccine, tossing to coat. Add remaining heavy cream and 3/4 cup of the cheese. Toss again and serve with remaining cheese sprinkled on top. Serves 6.
Wash potatoes and place in a 2-quart casserole. Cover the potatoes with the sauerkraut. Arrange the pork chops on the sauerkraut. Cover and bake for 1 hour at 350°.
Preheat oven to 350°. Mix all ingredients, except noodles, in ungreased 1 1/2-quart casserole. Sprinkle with noodles. Bake, uncovered, until contents are bubbly and noodles golden brown, about 40 to 45 minutes. Serve with hot rolls and salad.
Mix all ingredients together and store in jars. Use as needed, 2 to 3 teaspoons per cup hot water.
Place bulgar and water in large bowl and let soak at least 1 hour; drain. Add remaining ingredients except oil; toss. Just before serving, stir in oil. Serve on Romaine lettuce. Tastes better the second day.
Cream together margarine and sugars; beat in eggs and add vanilla. Sift together flour, salt and soda. Stir into creamed mixture. Stir in oats and raisins; form into small balls. Place about 1 1/2 inches apart on lightly greased cookie sheet. Bake at 350° about 10 minutes or until lightly browned.
Cream the sugar and margarine together well. Next, add eggs, one at a time, beating well after each egg. Add remaining ingredients and beat well. Pour into unbaked pie shell. Bake at 350° for 40 to 45 minutes.
Beat egg until it is foamy. Add sugar and continue beating. Pour in milk and vanilla. Go out and get large bowl of clean, fresh snow. Add large spoonfuls to egg mixture. Keep stirring until thick. Eat and enjoy.
Cook cake according to directions. Bring other ingredients to a boil. When cake gets done, punch holes and pour mixture over cake. Let cake get cold. Take Cool Whip and spread on cake; top with coconut.
Combine sauerkraut and dressing in a bowl and mix well. Top each slice of toast with half the corned beef, one cheese product and 1/2 cup of the sauerkraut mixture. Broil until hot.
Combine all. Place in a greased Bundt pan and bake at 350° for 50 to 55 minutes.
Core apples, leaving peel on. Slice 1/4-inch thick. Mix egg, flour, 1/4 cup sugar and milk. Heat oil (1/4-inch deep) in frying pan over medium heat. Dip apple slices in batter. Fry a few at a time until brown. Turn over with spatula and brown on other side. Drain on paper towel. Sprinkle with cinnamon-sugar mixture while hot. Makes 12 to 16 slices.
Heat oven to 350°. Grease and flour 12-cup Bundt pan or angel food pan (10 x 4-inch). Beat all ingredients, except Glaze, on low speed for 30 seconds, scraping bowl constantly. Beat on medium speed for 3 minutes. Scrape bowl occasionally. Spread in pan. Bake about 1 hour. Cool about 10 minutes. Remove from pan and cool. Drizzle with Glaze.
Preheat oven to 425°. Place whole wheat flour in a large mixing bowl, then sift all-purpose flour with sugar, baking powder and salt into bowl. Toss well into mix. Beat egg with milk, oil and molasses until foamy. Make a well in the center of the dry ingredients. Pour in liquid all at once and stir lightly and quick to mix. Batter should be lumpy. Spoon into greased muffin pan. Fill each cup 3/4 full. Bake 20 to 22 minutes until lightly brown. Makes 1 dozen.
In a bowl stir together soup, milk and onion soup. Reserve 1/2 cup of the soup mixture. Set aside. Stir uncooked rice and thawed vegetables into remaining soup mixture.
Stir thawed strawberries, eggs and oil in a large bowl. Combine flour, sugar, cinnamon, soda, salt and nuts in another bowl. Add dry ingredients to wet ones. Pour into 2 bread pans. Bake 1 hour at 350°.
Mix sugar, flour and salt in bowl. Beat egg yolks in heavy pan. Add sugar and flour mixture, alternating with milk, into eggs until all is mixed. Add butter and cook slowly, stirring constantly, until thick. Add vanilla.
Mix together sugar and Butter Buds; add baking soda to applesauce. Add applesauce to Butter Buds mixture; blend well. Sift dry ingredients; add to first mixture. Add raisins and Grape-Nuts. Chill dough 1 hour. Drop by teaspoonfuls onto baking sheet sprayed with nonfat cooking spray. Bake at 350° for 12 minutes. Yields 9 to 10 dozen.
Cream butter, sugar and extract. Add eggs, one at a time. Blend in cooled chocolate. Add dry ingredients, sifted together, alternately with water. Add fruit and nuts. Bake in a greased and floured 9-inch tube pan for 50 minutes at 350°.
Cook chicken breasts; skin, debone and cut up into small chunks. Put the chicken into a 13 x 9 pan. Mix soup, broth, sour cream and mixed vegetables together and pour over chicken.
Cook macaroni as directed; drain. Add butter to hot macaroni. Then add soup, water, mayonnaise, onion and pimentos. Stir this all together, then add cheese. Cook at 350° for approximately 30 minutes.
Combine all ingredients in a bowl with a top. Whisk until creamy and all is combined and smooth. Cover; refrigerate. It will keep for 3 or 4 days.
Soak apricots in warm water for 30 minutes. Meanwhile, cream sugar, butter and egg. Stir in orange juice. Combine flour, baking powder, soda and salt. Stir into creamed mixture until combined real well. Drain apricots well. Add to batter with nuts. Pour into a greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 55 minutes or until done. Makes 1 loaf.
Melt in skillet the butter or oleo. Sprinkle brown sugar over melted butter. Arrange pineapple slices on top of brown sugar. Mix the next 8 ingredients in bowl. Beat 2 minutes; add eggs and beat 2 more minutes. Pour over sugar and pineapple slices in skillet. Bake in oven at 250° or in an electric skillet lined with wax paper at 250°.
Prepare pie crust, roll out top and bottom. Press bottom crust into large deep pie plate.
Mix all ingredients and pour into a 9 x 13-inch pan. Bake at 350° for 30 minutes.
Combine condensed milk, pineapple, pecans, coconut, 1/2 container whipped topping and lemon juice. Pour into crust and top with remaining whipped topping and refrigerate for 1 hour.
Bring sugar, cornstarch and water to a boil. Stir until clear and thick. Add strawberry jello, stirring constantly. Add strawberries. Mix well. Pour into baked pastry shell. Cool. Top with whipped cream. Yum.
Butter cookie sheet generously. Mix sugar, water, syrup and coloring in heavy saucepan. Boil, without stirring, until reaching hard-crack stage. Push sticks in apples through stem side. Dip apples quickly in syrup, twirling until completely covered. Stand on cookie sheet. Chill in refrigerator until hardened.
Combine vegetables in 8 x 11-inch baking dish. Sprinkle with 1 tablespoon parsley, 2 teaspoons basil, salt and pepper. Pour chicken broth over vegetables.
Mix all ingredients. Put in bowl and place on a large platter. Surround with fresh fruits for dipping (strawberries, pineapple, cherries, bananas, apples, peaches, pears, etc.).
Combine ingredients. Bake at 350° for 40 to 45 minutes in a well-greased pan until golden brown.
Heat pan; spray with Pam. Add steak and cook until brown. Add vegetables. Stir all other ingredients in and simmer for 30 minutes, until meat is tender. If pan juices need thickening, add 2 tablespoons flour, mixed with 1/2 cup water. Serve over rice. Makes 4 or 5 main dish servings.
Combine sugar, gelatin and water in 1-qt. Batter bowl; stir until gelatin is dissolved. Add pineapple juice. Divide mixture evenly into 3 freezer safe containers. Freeze until firm. Remove from containers, grind and serve with a spoon.
Beat margarine and sugar. Beat in eggs and vanilla. Mix flour, soda and spices and add to the mix. Mix well. Add oats, raisins, cranberries and nuts. Bake in greased baking dish at 375° for 20 to 30 minutes.
Mix cornmeal, flour, baking powder and salt. Mix together the milk, egg and oil. Add milk mixture to cornmeal mixture. Stir only enough to mix. (I bake this in a greased cast-iron skillet.) Bake at 425° (hot oven) until lightly browned.
Boil chicken; remove meat from bone and cut in small pieces. Cook spaghetti in 1-quart of broth. Heat until well blended the soups and pimento. Add to spaghetti; fold in chicken last. Cook until thick. Can cook on top of stove.
Mix well salmon, milk, salt, pepper, celery, cracker crumbs, lemon juice and egg. Bake in greased dish at 350° for 30 minutes.
Preheat oven to 325°. Shake flour in large size (14 x 20-inch) Reynolds oven cooking bag; place bag in 13 x 9 x 2-inch baking pan. Place onion and celery in bag. Rinse, drain and pat turkey breast dry. Brush with vegetable oil; sprinkle with salt, pepper and paprika. Place turkey breast in bag. Close bag with nylon tie; make 6 (1/2-inch) slits in top. Insert meat thermometer through slit in bag into thickest part of turkey breast, but not touching bone. Bake 1 3/4 to 2 3/4 hours or until meat thermometer registers 175°. Let stand 15 minutes before serving. Makes 5 to 10 servings.
Brown meat and sausage; drain. Spread cheese on top of meat mixture. Add sauce and salt. Spread mixture on cocktail bread. Bake 4 to 6 minutes in a 400° oven. Makes 36 open-faced sandwiches.
Cream sugar and shortening; add eggs and beat. Add vanilla. Mix flour, salt, baking powder and cinnamon. Add flour mixture and milk alternately to batter and beat. Add walnuts. Pour into greased and floured square baking pan. Bake at 350° until done.
Boil chicken until done. Divide chicken broth in half. Add onions, bell peppers, garlic, comino, black pepper, salt and tomatoes. Use enough cornstarch for desired consistency. Clean chicken off the bones; cut up. Soften corn tortillas with butter in frypan just enough to roll easily. Roll chicken in tortillas. Top with lettuce, onion and avocado. Spoon sauce on top and serve.
In large bowl, combine butter, sugar, eggs and vinegar; mix well. Stir in raisins, pecans, coconut, salt and water; set aside.
Cut off excess fat from roast and cut into bite-size pieces. Brown in deep stew pot, leaving juices. Add stewed tomatoes, chopping into small pieces. Add green chilies (chopped). Add bouillon cubes and cumin, starting with 1 tablespoon to taste. Add 2 to 3 tablespoons butter or margarine.
Mix all ingredients together and place in a casserole dish. Bake at 425° for 15 to 20 minutes.
Mix by hand. Pour into Bundt Pan (grease and flour pan). Bake for 1 hour at 350°. Glaze.
Place ground beef in large frying pan or skillet. Brown, but don't cook fully. Drain off fat. Add 1/2 cup water and bring to a boil. Add rice, slice onion, bell pepper and mushrooms. Add tomatoes, white pepper and salt to taste. Let simmer.
Mix dressing in large bowl until well blended. Add remaining ingredients, mix lightly. Refrigerate. Serve with freshly ground black pepper, if desired.
Cook ground beef, onion and celery in a large skillet. Drain. Stir in soup and thyme. Spoon meat mixture into a lightly greased 2-quart dish. Spread potatoes evenly over meat mixture. Bake at 350° for 20 minutes. Bake 5 minutes until cheese melts. Serves 6.
Preheat oven to 375°. Brown meat and drain. Stir in tomato sauce and seasoning mix; simmer 5 minutes. Unroll dough and press onto bottom and sides of ungreased 12-inch pizza pan. Prick bottom and sides with fork. Bake 10 to 12 minutes. Cover crust with meat mixture. Top with processed cheese spread. Continue to bake until cheese spread begins to melt. Top with remaining ingredients. Serve with sour cream, if desired.
Bring to a boil cocoa and margarine. Add sugar, vanilla and milk. Mix well and spread on cool brownies.
In small saucepan over low heat, combine margarine, soup and cheese. Stir until melted. Arrange broccoli in baking dish and pour sauce over broccoli. In large skillet, toast almonds and bread crumbs in additional melted margarine until crisp and lightly browned. Sprinkle evenly over top and bake at 300° until bubbly.
Heat milk and cream to just ready to boil, over low to medium heat. In small pan, put remaining ingredients, including oyster liquid. Cook until edges start to curl on oysters. Add to milk mix and serve immediately.
Trim all visible fat from meat. Coat a Dutch oven with vegetable cooking spray; place over medium heat until hot. Place roast in Dutch oven and brown on all sides. Sprinkle with salt and pepper. Combine next 7 ingredients. Pour over roast. Add onion and bay leaf. Cover and simmer 2 1/2 to 3 hours or until roast is tender. Add mushrooms. Cook until mushrooms are thoroughly heated. Discard bay leaf. Remove roast from cooking liquid. Skim fat from liquid. Yields 12 servings.
Cream together butter and sugar. Beat in egg yolks. Add dry ingredients, flour, salt and baking powder alternately with 1/2 cup whiskey. Stir in white raisins and nuts. Fold in beaten egg whites. Turn into well-greased and sugared Bundt or angel food pan. Bake in preheated 300° oven for approximately 2 hours. Cool, remove from pan. Wrap cake in cheesecloth wet with additional whiskey. Wrap in foil and store in tin, tightly covered. Aging makes it better!
Peel potatoes and cut up. Mix onion, green pepper, pimento, celery and lemon juice and add to potatoes. Add mayonnaise and salt, chill for an hour before serving.
Roll chops in seasoned flour. Brown quickly on both sides in fat. Remove from pan. Add flour to hot grease; brown. Add salt and water. Stir until smooth. Add chops to gravy. Bake at 325° for 1 hour. Makes 6 servings.
Put pineapple, cherries or strawberries in long cake pan. Spread dry cake mix over fruits. Sprinkle nuts over. Cut up stick of butter and place over cake. Bake 15 or 20 minutes at 350°.
Dissolve yeast in warm water with 1/8 teaspoon salt and 1 tablespoon sugar. Set in warm place to rise. Sift flour in deep bowl, add 2 cups warm water, 4 tablespoons sugar, 1 teaspoon salt and salad oil. Knead well and set aside to rise.
Combine all ingredients except ginger ale and lime slices in large container. Mix in 2 cups cold water. Chill until serving time. Add ginger ale. Serve over ice. Garnish glasses with lime slices.
Heat oil in skillet. Add chicken and cook over medium heat about 15 minutes until brown on both sides. Remove chicken. Saute onion, garlic and green pepper just until tender. Combine remaining ingredients. Return chicken to skillet and pour sauce mixture over chicken. Cover and simmer slowly 40 minutes or until tender. Remove bay leaves. Serve with hot thin spaghetti and Parmesan cheese. Makes 4 servings.
Mix all ingredient well; form a dough. Shape into meatball form or you may create a bow twist. Bake at 350° on cookie sheets approximately 15 minutes.
Brown ground beef in skillet until browned well. In a large casserole bowl, mix beans, sugar, mustard, onion and bell pepper. Stir well, then add ground beef; mix well. Bake at 325° for 2 hours.
Wash 6 medium size potatoes, leaving peeling on (slice in half). Melt 1/2 stick to 1 stick of butter in 9x13 baking dish. Sprinkle with Lawry's Seasoned Salt until bottom of pan is completely covered. Place potatoes meat side down into butter and seasoned salt mixture. Bake at 375 degrees until potatoes are tender and golden brown. Enjoy.
Mix all ingredients and top with cheese and paprika. Bake 1 hour at 350°.
Mix butter, sugar and eggs; stir in sour cream, vanilla and nuggets. Combine dry ingredients and stir into creamed mixture. Drop on greased baking sheet. Bake at 350° for 8 to 10 minutes.
Mix Zwieback crumbs with 3 tablespoons sugar and 1 teaspoon grated lemon rind in small bowl. Blend in melted butter. Press evenly over bottom and sides of 8-inch spring-form pan. Set pan in a 12-inch long piece of foil; fold foil up along side to catch any butter that may bubble out. Chill while making filling. Mix all remaining ingredients. Pour into crust and bake at 500° for 12 minutes. Lower to 250° and bake for 2 hours or until firm on top. Cool. Garnish with canned or fresh fruit. Cherries are great!
In a large covered pot, boil cut up squash and chopped onion until tender. Drain well in colander. Return to pot. Add eggs, Rice Krispies and salt and mix well. Pour into 8 x 12-inch baking dish; dot top with margarine. Bake in 350° oven about 30 minutes or until golden brown around edges and eggs are set. Serve hot.
Grease 9 x 13-inch metal pan. Partially cook broccoli; drain well on paper towels. Cut off crusts and cube bread, spread in pan. Layer ham, then broccoli. Sprinkle onion, then cheese. In large bowl, combine beaten eggs, milk, salt and mustard. Pour over bread. Cover, refrigerate 6 hours or overnight. Heat oven to 325°. Bake uncovered for 1 1/4 hours until inserted knife comes out clean. Let stand 10 minutes before serving.
Cream margarine and sugar, then add eggs one at a time and blend in between each one. Then add flour and flavoring. Put in greased and floured pan and cook 55 minutes at 325°.
Mix ingredients equally in waterproof container. Layer fresh flowers (wild or hybrid). Leave undisturbed for about 6 weeks. Remove flour and dust off. Many flowers will retain natural color if dried this way.
Sift flour, 1 cup sugar, baking powder and salt. Beat egg whites until frothy. Add cream of tartar. Gradually beat in 1/2 cup sugar. Beat until whites form stiff peaks. In small bowl, combine egg yolks, water, vanilla and sifted dry ingredients. Beat at medium speed for 4 minutes. Fold yolk mixture gently, but thoroughly, into beaten egg whites.
Melt the bacon fat in a heavy skillet. Saute bacon and onion in the fat until bacon is crisp. Add the potatoes, water and liquid from the oysters. Cover skillet and cook until potatoes are done. Add oysters and cream. Simmer until oysters curl at the edges. Season to taste.
Wrap each breast with a piece of bacon. Cover bottom of flat greased baking dish with chipped beef. Mix soup and sour cream. Pour over all. Refrigerate until ready to cook. Bake at 275° for 2 1/2 hours.
Combine flour, baking powder, soda, salt, cinnamon and nutmeg. Stir lightly and set aside. Combine sugar, persimmon pulp, milk and eggs. Mix well. Stir in pecans. Spoon batter into a greased and floured 9 x 5 x 3-inch loaf pan. Bake at 350° for 45 minutes or until bread is done. Yields one loaf.
Broil meatballs 6-inches from heat source 5 to 6 minutes or until browned. Drain on paper towel and set aside.
Cook macaroni in boiling water; drain and rinse. Mix mayonnaise, vinegar, sugar, salt and pepper. Mix well and stir into macaroni. Add eggs, carrots, onion and pepper; mix well. Toss in cheese. Chill overnight. Serves 10 people.
Preheat oven to 375°. Butter heavy large cookie sheets. Melt shortening in heavy small saucepan over low heat. Pour into large bowl and let stand until cool, but not set. Mix in 1 cup sugar, molasses and egg. Combine flour, baking soda, cinnamon, cloves, ginger, salt and nutmeg in a small bowl. Stir into shortening mixture. Cover and refrigerate dough for 10 minutes.
Combine love and tenderness. Set 2 candles on table; mix well. Add man and woman. Give woman roses; set mood and let nature take its course.
Roll steak in 1/4 cup flour and salt. Pan-fry onions, mushrooms and garlic in fat for 5 minutes. Add steak and brown evenly; then remove meat, onions and mushrooms from pan. Combine 2 tablespoonfuls flour with drippings in the pan. Add bouillon and Worcestershire sauce. Cook until thickened. Add sour cream and heat slowly until gravy simmers. Add beef and vegetables and heat for a few minutes. Serve hot on cooked rice, toast or noodles. This needs a tart accompaniment like spiced fruit or tossed salad. Yield: 4 to 5 servings.
Blend shortening, sugars and eggs. Beat until light and fluffy. Add sifted dry ingredients and mix well. Add remaining ingredients. Mix. Drop by teaspoon on greased cookie sheet for 15 minutes at 325°.
Cook cake by directions on box. Poke holes in top of cake when done. Pour milk and pina colada mix over cake. Top with Cool Whip. Sprinkle coconut over Cool Whip.
In deep bowl, break up jelly rolls, pour fruit cocktail over rolls. Pour a jigger of sherry on and also pour liquid already made Jell-O on all ingredients and let set, usually overnight. Next day, make instant pudding, let cool and pour over set Jell-O. Slice banana onto pudding and whip heavy cream. Pour over bananas. To decorate, use colored sprinkles or maraschino cherries.
To prepare pan, melt 1/4 cup butter in pan; add brown sugar and 1/4 cup maple syrup. Heat, stirring, until sugar is dissolved. Pour into pan and sprinkle with 1/2 cup of the walnuts. In mixing bowl, stir together 3/4 cup of flour, yeast, white sugar and salt. Add 1/3 cup butter and warm water. Beat 2 minutes at medium speed, scraping bowl occasionally. Add eggs and 1/4 cup more flour; beat at high speed 2 minutes. Stir in enough more flour to make a soft dough.