HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix the first five ingredients and chill until you can roll in balls (3 hours). Melt paraffin and chocolate chips. Dip balls in chocolate and place on waxed paper to cool.
Spray Dutch oven with Pam. Add all veggies except potatoes and stir-fry until tender. Add water, bouillon and potatoes. Cook until potatoes are crisp-tender. Add cubed cheese; stir until melted. Then mix skim milk and flour together and add to soup; stir until thick and creamy.
Bring to a boil in a large saucepan the first 4 ingredients. Add soda. Bring to a boil again. Then add pecans. Stir constantly, continuing to firm ball stage. Remove from heat; add teaspoon vanilla and beat until it thickens and loses shiny gloss. Drop by spoonfuls onto waxed paper. Add few drops of hot water if it begins to get too hard. Keep in airtight container. Can freeze.
Put sugar, turmeric, celery seed, mustard seed, salt and ground cloves in cooking pot. Mix well, then add vinegar. Bring to boil. Add tomatoes, pepper and onions. Cook 15 minutes, then can.
Melt in top of a double boiler, marshmallows and add milk. In a large bowl crumble vanilla wafers. (Save inside wrapper and box to pack cake in.) Pour marshmallow and milk mixture over vanilla wafer crumbs. Add other ingredients, crushing and packing together. Place ingredients inside the wrapper and tape to hold closed. Place bag inside box and press firmly until bag conforms to shape of box. Tape box to seal in flavor. Place in refrigerator for 2 weeks before serving.
Place cucumbers in ice water for 12 hours. Drain. If desired, slice into spears or chunks. Into each clean, hot pint jar, place 1 garlic clove, 1 piece hot pepper, 1 slice horseradish, 1 grape leaf and 1 dill head. Pack with cucumbers. Combine the vinegar and water in a pan; bring to boil. Pour hot mixture over the cucumbers, leaving 1/2-inch headspace. Seal. Process in a boiling water bath canner for 10 minutes. Cool undisturbed for 24 hours. Let stand for 2 weeks before sampling. Makes 8 pints.
Mix all ingredients together, then beat together 2 minutes. Bake at 375° for 20 to 25 minutes in a 9 x 13-inch pan, greased only on the bottom. Very good with cream cheese frosting.
In a heavy saucepan, mix 1 cup Pet milk and 2 cups sugar. Bring to a boil and boil for about 10 minutes, stirring constantly. Add 2 cups chopped pecans and 1/4 stick butter. Stir 3 minutes more. Then remove from fire and add 1 teaspoon vanilla. Stir until glossy. Pour in a greased pan.
Dissolve yeast in warm water. Combine rest of ingredients. Roll to 1-inch thickness. Cut out and place in greased pan. Let rise about 40 minutes. Bake at 425° for 12 minutes. Makes about 24.
Melt margarine. Add remaining ingredients. Can also add crab or shrimp, if desired. Serve over fettucine or angel pasta hair noodles.
You may use food coloring. You "must" mix on high for 10 minutes. This is as good as any bakery frosting.
Melt the margarine in a large heavy saucepan, similar to a Dutch oven. Add sugar and vinegar into the saucepan. Add a small amount of water. Add cabbage; simmer until very tender. Stir in jelly just before serving. If desired, more jelly can be added and also red food coloring. This cabbage freezes very well.
Brown beef and sausage. Drain. Boil noodles according to directions on box. Mix all ingredients, except cheese. Put in baking dish. Bake 20 to 30 minutes at 350°. Sprinkle cheese on top. Put back in oven and melt.
Steam or cook squash in a little water until done; drain and mash. Add remaining ingredients and mix well. Pour into greased baking dish and bake at 375° for 40 minutes.
Bring to a boil the soup, gelatin, cream cheese and water. Add remaining ingredients and chill.
Pour milk and orange juice into a bowl; add pudding. Beat slowly with mixer for 1 minute; add whipped topping, beat 1 minute longer. Put half of fruit in the bottom of a compote or serving dish. Add pudding mixture. Top with remaining fruit. Chill. Top with more whipped topping, if desired.
Sift together flour, salt, soda and cinnamon; set aside. Mix thoroughly the sugar, eggs, oil, vanilla and buttermilk. Add flour mixture; fold in cooked prunes and nuts. Bake 45 minutes to 1 hour in a 325° oven. Place batter into greased baking pan.
Cook hamburger in skillet, drain grease and add seasoning. Mix ingredients in large serving bowl. Stir well and serve.
Combine dressing mix, lemon pepper, dill weed, garlic powder and salad oil. Pour over crackers. Stir in bowl or shake in bag until coated. Place in warm oven for 15 to 20 minutes.
Cover beans plus 1 tablespoon salt to soak overnight. Add ham bone, beans and water in kettle. Cook until tender. Add bacon grease or Crisco to make soup thick. Serve with cornbread and fried potatoes.
Whip all ingredients together until smooth. Put into pie shell and refrigerate. Top with whipped topping.
Place potatoes in baking dish, layer onion and potatoes. Add milk, dot with butter and add salt and pepper. Add corned beef hash; follow with corn. Top with crumbs and cover and bake at 350° for 10 minutes. Uncover and bake 25 minutes.
Cook chicken and remove skin. Bone. Cut chicken in small pieces. Place in bottom of casserole dish. Mix together the soup and sour cream. Spoon over chicken. Sprinkle corn bread stuffing mix on top. Melt 1 cup margarine with 1 cup chicken broth. Pour over casserole. Bake 1 hour at 350°.
Combine pork and beans, brown sugar, mustard and catsup. Pour into greased 1 1/2-quart casserole. Top with diced bacon. Bake at 325° for 2 or 2 1/2 hours. Makes 6 servings.
In bowl, dissolve gelatin in 2 cups boiling water. Stir in pineapple. Chill until partially set. Fold in cranberry sauce. Spoon into 8-inch square pan. Spoon sour cream on top and stir through to marble.
Heat oil in skillet over medium-high heat. Add chicken; cook and stir 3 minutes. Drain. Reduce heat to medium. Stir in combined mayonnaise, juice and sugar. Add rice and green pepper. Bring to boil. Remove from heat. Add oranges and pineapple. Let stand, covered, 5 minutes.
Bring 1 can chicken broth to a boil in a small saucepan; remove from heat. Add mushrooms; let stand 30 minutes. Drain well, reserving mushroom liquid. Coarsely chop mushrooms; set aside.
Wash and dry okra. Pack in quart jars with hot peppers and dill. Mix vinegar, water, salt and pickling spice. Have okra in hot bath while vinegar mixture comes to a boil. Pour over okra and seal.
Mix sour cream, cream cheese and taco mix together with electric mixer until creamy. Spread in bottom of dish. Top with layer of lettuce, onions, tomatoes, cheese and olives.
Whisk lemon juice, oil, garlic and rosemary together. Pour over chicken breasts arranged in a shallow dish. Salt and pepper. Marinate at least 4 hours, turning a few times. Grill over hot coals 4 to 6 minutes per side, brushing with marinade.
Boil chicken until tender. Debone and cut into small pieces. Cook rice in the chicken broth until tender. Mix chicken, soup, rice and beans. Pour into a large casserole dish. Bake at 400° for about 30 to 40 minutes.
Mix soda, raisins, rum and boiling water. Cover and let set for 2 hours. Mix all other ingredients. Add to raisins, water and soda. Divide batter into greased (three 1-pound) coffee cans. Bake at 325° for 1 hour and 10 minutes. Remove from cans to wire rack to cool. Place on side to slice.
In a mixing bowl, combine diced chicken with grapes, celery, pecans and onions. Stir salad dressing and mustard together and toss with chicken mixture. Cover and refrigerate for several hours.
Mix thoroughly. Keep in covered bottle or jar. Shake well before using. Store in refrigerator.
Mix pistachio, jello and crushed pineapple. Add sour cream, marshmallows, Cool Whip and nuts. Mix all together. Chill and serve.
Partially bake pie crusts at 400° for 6 minutes on preheated cookie sheet. Reduce heat to 350°. In 10-inch skillet over medium heat in hot butter, cook chopped green onions and green peppers with garlic until tender. In medium bowl, beat at high speed the milk, soup, eggs and flour until well mixed. Stir in onions and pimentos. Distribute broccoli and cheese evenly between 2 baked crusts. Carefully pour filling over broccoli and cheese. Bake pies on cookie sheet 50 minutes at 350° or until knife inserted in center comes out clean. Cool 10 to 15 minutes on wire rack. Makes 2 pies or 12 servings.
Drain juice from pineapple and mix with jello and boil 5 minutes. Mix cream cheese, celery, nuts and pimentos and add to jello mixture. Add prepared Dream Whip.
Crush vanilla wafers into powder. Add fruit and nuts. Wet with milk and mold into tube pan. If dry add a little cherry juice into batter. Put into grease tube pan with butter. Put into ice box for a few days before cutting. Decorate with pineapple slices, nuts and cherries.
Mix all ingredients in a large bowl with spoon. It should be very stiff. Put 2 tablespoons of oil in skillet and oil hands well. Put a big spoonful of dough in hands and roll into a ball. Place in oiled skillet. Bake at 350° for 12 to 15 minutes. Yield: 8 biscuits.
Cook potatoes, carrots, celery and water for 20 minutes. Drain and save water. Saute butter and onions until soft. Stir in flour, salt and pepper. Add milk, potatoes, carrots and celery. Add water (saved) one cup at a time until desired thickness.
Mix 2 cups flour with oats, sugar and margarine until crumbly. Reserve 1 1/2 cups of oats mixture. Press remaining in bottom of greased 12 x 9 x 2-inch pan. Bake at 350° for 15 minutes. In small bowl, mix cranberry sauce with marmalade, almonds and remaining 1/4 cup flour. Spoon over oat mixture in pan. Sprinkle with remaining oat mixture. Bake at 350° for 45 minutes, or until golden brown. Cool; cut into squares to serve.
Use firm rind of watermelon. Trim off green skin and pink flesh and cut into 1-inch cubes. Soak overnight in the salt and 1 quart water mixed together. Drain. Cover with fresh water; cook until tender. Drain. Boil together the remaining 2 quarts water, sugar, vinegar and spices (may also tie in a piece of cheesecloth) for 5 minutes. Add the rind and cook until transparent, about 45 minutes to 1 hour. Remove spices. Pack in hot sterile jars and seal immediately if storing for long periods.
Lightly grease Bundt pan. Melt butter; stir in nuts, brown sugar and syrup. Pour 1/4 cup of this into Bundt pan. Tear each biscuit into 4 pieces. Put into pan; pour remaining sugar mixture over biscuits. Bake at 350° for 25 to 35 minutes, or until golden brown. Cool 3 minutes and invert onto serving plate. Serve warm.
Crumble beef into a 1 1/2-quart casserole. Microwave on High 5 to 6 minutes. Stir once. Stir in tomato sauce and water. Cover with lid and cook on High 4 to 5 minutes. Combine cottage cheese, Parmesan cheese, egg and parsley. Mix well. Pour 1 1/2 cups of meat and sauce mix in 12 x 8-inch casserole. Place 4 uncooked noodles over sauce. Top with 1/2 cheese mixture. Put 1/4 of the Mozzarella cheese next. Repeat. End with meat mixture. Cover tightly with plastic wrap. Cook on High for 15 minutes. Rotate dish and cook on Medium power (50%) for 15 minutes. Remove wrap. Cook on High 2 minutes. Let set 10 minutes.
Lightly grease 9 x 12-inch pan. Spread undrained pineapple over the bottom of pan. Add layer of blueberries and 3/4 cup sugar. Sprinkle cake mix over fruit and sugar, then pour melted margarine all over the layer of dry cake mix. Top with chopped pecans. Sprinkle 1/4 cup sugar over the pecans. Bake at 350° for 35 minutes. After baking 25 minutes, use a knife to cut down to the bottom of cake in several places. This will let the juice come up.
Punch down dough. Divide into 6 equal parts. Roll each part into 7-inch circle on lightly floured surface. Mix tomato sauce, mushrooms, basil, oregano and garlic. Spread over half of each circle to within 1-inch of edge. Top with pepperoni, bell pepper and cheese. Fold dough carefully over filling. Pinch edges to seal securely. Place sandwiches on greased cookie sheet. Let rest 15 minutes. Heat oven to 375°. Brush sandwiches with egg. Bake about 25 minutes or until golden brown.
Peel potatoes and cut into 1-inch slices. Place in pot, cover with water and bring to a boil. Reduce heat and cook 15 to 20 minutes or until tender. Drain. Peel bananas and cut into chunks. Toss with lemon juice to prevent discoloration. Place potatoes and bananas in a shallow roasting pan. Sprinkle with brown sugar, nutmeg and salt. Drizzle with rum and melted butter. Cover with aluminum foil and bake at 375° for 30 minutes. Remove from oven and mash or puree potatoes, bananas and all of the liquid. Pour mixture into a casserole dish; cover with aluminum foil and warm in a 350° oven for 15 to 20 minutes. Serves 5 or 6.
Simmer all together in a large heavy kettle for about 1 hour or until the potatoes are tender. Skim off excess fat. Serve hot.
Cut butter into flour. Mix egg yolk and sour cream. Add to flour and mix thoroughly. Divide dough into 3 portions and chill several hours or overnight. `Roll each portion into a 12-inch circle. Combine sugar, cinnamon and nuts. Sprinkle mixture on dough. Cut each circle into 16 wedges. Roll each wedge firmly, starting at outside edge. Bake on ungreased cookie sheet at 375° for 17 to 20 minutes until lightly browned.
Brown beef and onion in a small amount of hot fat. Sprinkle flour over meat; stir. Add tomato sauce, water, ground pepper, oregano, chili powder and salt. Mix well. Season eggplant with salt and pepper. Arrange slices over meat. Cover. Simmer, until eggplant is tender, about 10 to 15 minutes. Top with shredded cheese. Pass Parmesan. Serves 4.
Mix together cabbage, pepper, onion and salt. Pour 1 cup boiling water over this mixture and leave for 1 hour. Drain, then add sugar, vinegar, oil, mustard seed and celery seed. Mix well. Put in refrigerator overnight.
Place chops in large baking dish. Sprinkle with salt and pepper. Add onions, peppers, and tomatoes. Combine ketchup, vinegar, sugar, Worcestershire sauce, lemon juice, and bouillon; pour over vegetables. Cover and bake at 350°F for about 1 1/2 hrs. or until chops are done and vegetables are tender. Mix cornstarch and water until smooth; stir into liquid in dish. Heat until thickened.
Soak clean cucumbers in water and lime for 12 hours or overnight. Wash cucumbers 3 times in clean water and soak in fresh ice water for 3 hours. Mix remaining ingredients and bring to a low boil. Stir until sugar is dissolved. Add cucumber and soak for 5 to 6 hours or overnight. Boil pickles for 35 minutes. Fill in jars and pour syrup over cucumbers in jars. Leave 1/8-inch headspace. Process jars 5 minutes in boiling water. Start time when water gets to a full rolling boil.
Sprinkle with lemon pepper. Heat oil in large skillet over medium heat. Add chops; brown on each side until done. Transfer to a platter and keep warm. Add water to skillet, scraping to loosen browned particles. Add preserves and onion soup mix. Bring to boil, stirring constantly. Reduce heat and simmer 5 minutes. Add peaches; cook 1 minute. Spoon over pork chops.
Combine cracker crumbs and butter; press into 9-inch pie plate. Add onion rings, sauteed in butter until limp, and cover with grated cheese.
Combine all ingredients, except flavoring, in a saucepan. Cook without stirring to 268° to 270° or between the very hard ball and light crack stage. Add choice of flavoring. Pour candy into a large buttered platter. Cool until finger imprints can be seen or until candy can be handled. Butter hands; pull taffy. Repeat until taffy has a satin-like sheen. Form into shapes, roll or braids. Cut into bite-size pieces.
Mix pineapple and pudding. Add other ingredients. Stir well and chill.
Brown ground meat and onions. Drain. Add rice, beans and nacho cheese until heated. Put in pan; add cheese on top. Cover with foil. Heat on 300° until cheese bubbles.
Grease casserole generously. Layer in casserole: hamburg, potatoes, carrots and onions; salt and pepper each layer.
Bring peanut butter, water and oleo to a rapid boil. Pour over flour, sugar, salt and soda. Mix well and add eggs and buttermilk. Pour batter into greased sheet cake pan. Bake at 350° for 20 to 25 minutes. Use Peanut Butter Frosting recipe while still warm.
Preheat oven to 350°. In large skillet, brown meat and cook onions and pepper until tender. Drain off fat. Add remaining ingredients. Heat through. Pour into ungreased 2-quart casserole. Cover and bake 1 hour. Makes 4 to 6 servings.
Cream shortening, sugar and vanilla. Add eggs. Stir in peanut butter and dry ingredients. Form into small balls. Put on an ungreased cookie sheet and press down with fork. Bake at 375° until done.
Saute the onion in olive oil, adding one or two crushed garlic cloves when the onions are almost brown. Add sliced mushrooms. Let it all brown for a minute or two. Then add chicken and brown on both sides. Add white wine and tomatoes. Add seasonings to taste. While it is simmering, add artichoke hearts. Spread them out around bottom of pan so they will cook/thaw evenly. Stir in a tablespoon each of mustard and capers. Turn flame to low and simmer 10 to 20 minutes, or until chicken is done but not tough.
Empty pineapple into large mixing bowl. Add coconut, marshmallows, cherries, juice and nuts. Fold in whipping cream; whip cream and sugar together. Cover and refrigerate for at least 2 hours. Serve over sliced angel food cake, pound cake or in parfait dish. Top with whole cherry.
To get Lipton California Dip: in a small bowl blend 1 envelope Lipton Onion Soup Mix with 2 c. (16 oz.) Sour Cream. Chill. Blend the cup of mixture above with the remaining ingredients listed and chill.
Put cottage cheese in blender until creamy. Blend in remaining ingredients. Grease and flour a spring-form pan. Bake at 350° for 1 hour. Turn oven off and leave cake in oven for 2 more hours. Top with cherries or blueberries! Enjoy!
Bring last seven ingredients to a boil. Pour over cabbage, onion and peppers. Let stand at room temperature for 30 or 60 minutes. Cover and refrigerate.
In a large skillet, cook turkey with onion and green pepper until turkey loses its pink color, stirring frequently and breaking up turkey into small pieces. Add tomatoes, corn, spices and picante sauce; mix well. Bring to a boil. Reduce heat; cover and simmer 20 minutes, stirring occasionally. While turkey simmers, cook pasta according to package directions; drain. Stir pasta into turkey mixture; let stand 5 minutes. Sprinkle with cheese and serve. Makes 6 to 8 servings.
Melt margarine and combine with flour and sugar. Press into 9 x 13-inch pan. Bake at 350° for 10 minutes. Blend cream cheese, powdered sugar and Cool Whip. Spread over crust. Mix milk with pudding and spread over cream cheese layer. Add remaining Cool Whip. Refrigerate. Lasts in refrigerator several days.
Flour meat and brown in fat. Add onion and garlic and cook. Add rest of ingredients and simmer 1 to 2 hours. Great in burritos, over rice, etc. Very mild.
Cut fillets into 1-inch pieces. Cook celery, green pepper, onion and garlic in oil until tender. Add broth, tomatoes, okra and seasoning. Cover and simmer for 30 minutes. Add fish.
Beat eggs; add remaining ingredients. For thick dish put in 7 1/2 x 11-inch or thinner 9 x 13-inch dish. Bake at 350° for 45 to 60 minutes or until knife comes out clean.
With mixer, beat margarine, Crisco, sugar and eggs. In a separate bowl, sift all dry ingredients together and add to sugar mixture alternately with milk. Mix well. Add vanilla. Bake in well-greased and floured Bundt pan at 325° for 1 1/2 hours or until done. Cool slightly in pan, then turn out onto plate.
Preheat oven to 350°. In a medium bowl, stir together all ingredients except apples. Fold in apples. Put into a greased and floured 8-inch square pan. Bake for about 1 hour.
Mix all ingredients in saucepan, including beets. Cook for 3 minutes until mixture thickens. Let cool, then sore in refrigerator.
In mixing bowl, combine butter, celery seed and parsley flakes, stirring well to blend. Spread on cut slices of each roll. Place on baking sheet and broil until golden brown. Makes 4 servings.
In a large mixing bowl, combine zucchini, eggs and parsley. In a small bowl, combine baking mix, Parmesan cheese and garlic salt and add to zucchini mixture. Stir just enough to dampen dry ingredients. Heat olive oil and butter in a large skillet. Drop batter from a spoon into the heated oil and brown pancakes lightly on both sides. Keep warm in a 300° oven until all are cooked.
Mix and pat down in a 9 x 13-inch pan. Bake 15 to 20 minutes at 350°.
Mix oatmeal and pecans together in large bowl. Set aside. In medium saucepan, mix cocoa and sugar until well blended. Add other ingredients and bring to rolling boil. Pour over oatmeal and pecans, combining thoroughly. Drop by spoonfuls on wax paper. Makes approximately 3 dozen.
Cook the carrots that have been scraped and sliced crosswise until just barely done, not too soft. Drain thoroughly. Marinate in mixture of the remaining ingredients, except onion and green pepper, which have been whipped together in blender until smooth. Put in bowl. Add the sliced onion and green pepper. Marinate overnight. Store in airtight container. Keeps a long time stored in refrigerator.
Heat oven to 425°. Have ready wire rack(s) on a cookie sheet and lightly greased shallow, oval baking dish. Put egg white and water into a shallow dish and beat with a fork until egg is well broken up. Spread bread crumbs on waxed paper. Dip eggplant in egg mixture, then bread crumbs to coat. Put slices on rack. Spray lightly with vegetable cooking spray. Bake about 30 minutes until tops are golden brown. Turn slices over and spray again. Bake 10 to 15 minutes, until tops are golden brown and crisp and centers are soft.
In a large skillet, brown chicken on both sides in oil. Stir in the tomatoes, mushrooms, green peppers, onion, water, italian seasoning, and pepper. Bring to a boil. Reduce heat - cover and simmer for 10-15 minutes or until juices from chicken run clear.
Brown beef in shortening, then add onion and brown. Add remaining ingredients and simmer for 30 to 40 minutes. Cook about 1/2 of 14 ounce bag of sea shell macaroni according to directions on package. Drain and rinse, then add to meat mixture. Add 1 cup cream of mushroom soup. Pour in baking dish. Top mixture with 1 cup grated cheese and bake about 30 minutes or until cheese is completely melted, at 350°.
Drain corn, reserving 1/4 cup of liquid in saucepan; combine all remaining ingredients and heat to a boil. Simmer for 15 minutes; then let cool. Refrigerate.
Brown sausage. Drain well. Set aside. Arrange 4 tortillas on cookie sheet. Divide sausage and cheeses evenly over 4 tortillas. Sprinkle on jalapeno pepper. Place remaining 4 tortillas on top of sausage mixture. Brush tops with oil. Bake at 400° for 7 to 10 minutes. Cut in wedges.
Cook beef until brown and crumbly. Turn into 1 1/2-quart casserole. Arrange peas on top; cover with celery. Mix together soup, milk, salt, pepper and onions. Pour over casserole mixture. Sprinkle chips on top. Bake in a 375° oven for 30 to 40 minutes.
Peel and mash avocado. Combine all ingredients. Put in airtight container; store in refrigerator.
Make pudding using 3 cups milk. Mix with Cool Whip. Place one layer of graham crackers on bottom of 9 x 12-inch baking pan. Spread half of the pudding mix on top. Add another layer of graham crackers, then the rest of the pudding mix, and finally a top layer of graham crackers. Top with icing and refrigerate at least 24 hours.
Dissolve cherry gelatin in 1 1/2 cups boiling water. Add mixed fruit; stir until fruit is separated and gelatin is thickened. Chill, if necessary. Pour into 6 cup ring mold. Chill until set, but not firm. Dissolve raspberry Jell-O in 1 1/2 cups boiling water. Blend in softened ice cream; chill until slightly thickened. Spoon over layer in mold. Chill until firm, 4 hours. Unmold on serving plate. Makes about 6 cups or 10 to 12 servings.
Beat first 6 ingredients. Chill for 3 hours or longer. Form into ball. Garnish with nuts and orange rind. Serve with apple or pear slices, gingersnaps or vanilla wafers.
Dump pineapple, fruit cocktail and oranges, undrained, in bowl and then add pudding mix and coconut. Refrigerate. Add bananas just before serving or omit if planning to keep for several days.