HumbleIntelligence/food-ner-1-Million huggingface dataset:
Make coffee syrup by dissolving coffee and sugar in boiling water. Chill. Place ice cream in punch bowl and let set until softened. Stir in milk and coffee syrup. Add ginger ale just before serving. Serves 50.
Chop up cranberries and oranges (with peeling on) in food processor. Add pecans and sugar. Cook jello according to directions using less water. Add jello to mixture and stir well. Refrigerate overnight. This makes a wonderful side dish with turkey. You can use a jello mold or a long baking dish. Serves 8.
Boil first 4 ingredients for 1 minute. Add remaining ingredients. Drop on waxed paper or greased platter.
Mix in order. Bake at 375° for 8 to 10 minutes. Adjust amount of flour if necessary.
Heat juice from pineapple and cherries. Mix with jello; let set. Add Coke, then add other ingredients. Wait until last to add cream cheese. Let set, then eat!!!
Brown meat. Add chopped onion. Cook until tender. Add all other ingredients, except noodles and cheese. Simmer sauce for 30 minutes.
Combine sugar, salt and corn syrup in large heavy saucepan; heat to boiling point. Cook to 245° or firm-ball stage, stirring occasionally. Add butter and cream slowly so that mixture does not stop boiling at any time. Cook, stirring constantly, until mixture returns to 245°. Remove from heat. Add vanilla. Mix well.
Combine pudding, sugar, milk and butter in saucepan. Cook over medium heat, stirring, until it comes to a full boil. Lower heat and cook 5 minutes, stirring constantly. Remove from heat and add peanuts. Beat until it begins to thicken. Drop by spoonful on waxed paper. If it gets too thick, put back on heat for a minute.
In a 4 to 5-quart pot, mix all ingredients, except potatoes and kielbasa. Bring to a boil and simmer until veggies are half cooked (about 15 minutes). Add potatoes; cook until they are tender (about 15 minutes). Add sliced kielbasa and cook and additional 5 minutes. Serve with fresh rye bread and real butter.
Mix 1 cup flour, salt, sugar and undissolved yeast. Heat 1 cup water and margarine to 120° to 130°. Gradually add to dry ingredients; beat 2 minutes. Add 1/2 cup flour. Beat at high for 2 minutes. Stir in enough flour to make a soft dough. Knead 5 minutes. Set in a greased bowl; turn to grease top. Cover; let rise in warm draft-free place for 40 minutes.
Bring to a boil on top of stove, stirring often, the milk, rice, sugar and butter. Lower heat; let simmer about 1 hour, stirring often. When creamy, take off heat. Stir in vanilla and cinnamon. Let stand. Will thicken as it cools.
Place peaches with juice in blender. Blend at high speed for 10 seconds. Blend in milk. Add sherbet, mixing just until blended. Makes 2 servings.
Shell prawns. Devein and rinse well. Drain in colander. Braise in a little oil (separate from above quantity) until they change to a light pink color. In another pot, fry sliced onions until pale gold. Just as they begin to deepen in color, add tomato with all the other ingredients. Braise for a few minutes and add prawns, adding a little water to cook them well. When curry is nice and thickly pureed, add 1/4 tsp. garam masala and garnish with a sprig of curry leaves.
Brown butter; add onions and fry a little. Add milk; mix about 3 cups flour with a little milk. Add to boiling milk. When thickened, add potatoes, ham, cheese, salt, pepper and chicken base seasoning to suit your taste.
Combine sugar, corn syrup and water; stir until sugar dissolves. Cook, without stirring, to hard crack stage (300°). Add peppermint and coloring. Cool slightly. Lay 24 skewers 4 inches apart on greased cookie sheet. Drop from tip of teaspoon over skewers to form 2-inch discs.
Mix together the ground beef, salt, pepper and egg. Mix in rice. Cook cabbage leaves in salted water until tender or soft; drain. Melt butter in skillet. Add onion; cook until tender. Blend tomato soup with water. Add celery, parsley, lemon juice, sugar, salt and pepper; simmer for 10 minutes. Place about 1/4 cup of meat mixture on center of each cabbage leaf. Roll up each leaf; tuck in ends toward center. Lay, seam side down, in heavy pan. Pour sauce over rolls. Cover pan tightly; cook slowly for about 2 hours. If more sauce is needed, add small can V-8 juice.
Beat sugar and butter; add eggs and flour, mixed with baking powder, a little at a time. Moisten with milk to make a stiff batter. Flour berries and stir in last. Pour into a greased 8 x 8-inch or 9 x 9-inch baking pan. Bake in a slow oven, 350°, for about 30 minutes.
Bring water to boil. Add sugar and salt and stir until dissolved. Mix cornstarch and a small amount of water until dissolved. Pour into boiled water and stir until thick and smooth. Add other ingredients and cook until thick again. Pour into baked shell. Top with meringue or whipped cream.
Mix all together and pour over chicken wings. Wait for 1 day and cook them at 350° for about 45 minutes. Good for steaks, too.
Sift sugar with flour and salt. In saucepan, put margarine, shortening, water and cocoa. Bring to a boil. Pour over flour/sugar mixture. Stir soda into buttermilk. Add to batter along with eggs and vanilla. Mix well. Bake in a greased and floured 9 x 13-inch pan at 350° for 20 minutes. Pour following frosting over hot cake.
Mix ingredients in order given: margarine, confectioners sugar, ice water, flour and pecans. Pinch off a little dough at a time. Roll into strips (approximately 2-inches long) and place on cookie sheet. Bake at 250° for 1 hour. While they are still hot, roll in confectioners sugar to coat.
Melt chocolate bits and water in top of double boiler. Mix sugar, salt with slightly beaten egg yolks and add to the chocolate mixture. Cook until thickened, stirring constantly. Add vanilla, egg whites, whipped cream and nuts. Butter 9 x 9-inch pan. Spread crushed wafers in bottom. Add chocolate mix. Alternate layers until full, ending with crumbs. Chill overnight. Serves 12.
Sift first 4 ingredients together. Cut in butter. Add egg until mixture is pea-size. Pare and slice apples. Put in baking dish (apples and blueberries need no sugar). Spread mixture on top. Bake uncovered at 350° for 45 to 60 minutes until top is brown and fruit is cooked.
Mix all ingredients together, except jam. Drop 1/2 teaspoonful jam in tart pan and cover with a good Tablespoon of the ingredient mixture. Bake at 400° for 20 minutes. Frost with White Frosting or your personal choice.
Cut zucchini lengthwise in half. Spoon out pulp, leaving hollow boat like shells. Chop pulp. Brown ground beef and garlic. Add onion and pulp; cook until soft. Cool. Add slightly beaten egg, bread crumbs, 1/2 Parmesan cheese and oregano. Add salt and pepper to taste. Spoon stuffing into zucchini. Place zucchini in shallow pan. Cover with tomato sauce. Sprinkle with remainder of cheese. Transfer to oven. Bake at 350° for 30 minutes or until slightly brown.
Sift dry ingredients. Combine pumpkin, sugar, milk and eggs. Add dry ingredients and softened butter. Spread into well greased 9 x 6 x 3-inch loaf pans (2). Bake at 350° for 45 to 55 minutes. Makes 2 loaves (can also be halved).
Cook beef, onion and green pepper in skillet until meat is brown. Drain fat. Stir in spaghetti sauce and mix well.
Mix in order given. Be sure to add milk last. Cook until thick. Add salad dressing when cool. Mix well. Store in refrigerator. Can be used for potato or macaroni salad.
Mix wine, Seven-Up and orange juice in a large pitcher or bowl. Slice fruit into wedges (1/8's). Add fruit to mixture. Add sugar to taste. If you used a bowl, transfer mixture into 1 or more pitchers. Gently pour the rum over the mixture (do not stir). Refrigerate and allow Sangria to sit for several hours (a couple of days, if possible). This allows the rum to distribute itself. If you can't wait, then add ice, stir and serve.
Combine cream cheese, sugar, vanilla and mix with electric mixer until fluffy. Line the sides and bottom of a spring-form pan with ladyfingers. Add half the cream cheese mixture, then another layer of remaining ladyfingers. Top with remaining cheese mixture. Refrigerate at least 8 hours. Serve topped with your favorite fruit.
Mix all together in a big bowl. Pour into a greased and floured loaf pan. Bake 75 minutes at 350°.
In microwave-safe dish, place cream cheese. Pour jar of salsa over cream cheese. Top with shredded Cheddar cheese. Microwave for 7 minutes. Stir to mix. Serve with chips.
Mix cornstarch, dry Jell-O and sugar in a saucepan. Pour in 1 cup boiling water. Stir and cook over low heat until thickened. Let cool. Put 1 quart fresh strawberries in baked pie crust, then pour cooled syrup over berries and chill.
Mix crumbs with melted butter; press in a 9 x 13-inch pan. Mix pudding with milk; spread 1/2 the pudding mixture over cracker crumbs. Slice layer of bananas over pudding. Spread rest of pudding over bananas; cover with pineapple. Top with Cool Whip. Refrigerate.
Boil chicken until done. Dice into small pieces. Mix with frozen, mixed vegetables and cream of celery soup. Pour into casserole dish. Top with pie crust. Bake until bubbling and crust is browned.
Cut bacon in strips and cook with onion. Add ground beef and brown slightly. Drain off excess fat. Hold remaining ingredients and stir gently. Cover and simmer 1/4 hour over low heat. Stir occasionally to prevent sticking. Serves 4 to 6 hungry teenagers. (Can be made ahead.)
Remove rind from watermelon and discard. Cut watermelon into 1-inch cubes (about 12 cups). Cut each tomato into 8 wedges. Cut cucumber in half lengthwise; cut crosswise into 1/2-inch-thick slices. In large serving bowl, combine watermelon, tomatoes, cucumber, red onion, jalapeno chiles, lime juice and cilantro; toss well. (Can be prepared a day ahead.) Refrigerate. Before serving, toss with salt, if desired, pass extra-virgin olive oil to drizzle over salad.
Prepare yeast according to package directions, then add to flour and salt mixture. Add water, using as much as necessary to make a pliable dough, kneading until smooth. Place in greased bowl. Cover and let rise until doubled. Turn out and cut in half. Let rest 5 minutes.
Prepare rice according to instructions on the box; set it aside. Mix the rest of the ingredients together thoroughly, then add rice. Bake in Pyrex dish for 45 minutes, 30 minutes with lid on and 15 minutes with lid off at 400°.
Pour scalded milk over miniature marshmallows and set aside to cool. Mix graham cracker crumbs, butter and powdered sugar. Press into the bottom of a 9 x 13-inch pan, saving 1/2 cup for topping.
Beat egg whites stiff. Add sugar, crackers and pecans. Place in pie pans and bake 10 to 15 minutes at 350°. Let cool before adding filling.
Cook and stir meat and onion in a large skillet until meat is brown. Drain off fat. Stir in mushrooms (with liquid) and remaining ingredients. Heat to boiling. Reduce heat. Cover and simmer, stirring occasionally, until noodles are tender, about 25 minutes. A small amount of water can be added if necessary.
Preheat oven to 450°. Sift together flour and sugar. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Add buttermilk and stir with a fork only until dough leaves sides of bowl. Turn dough out onto lightly floured board or pastry cloth. Knead gently just until smooth. Roll out to 1/2-inch thickness. Cut into rounds with floured 2 1/2-inch cutter. Place on ungreased baking sheet. Bake for 12 to 14 minutes or until golden brown. Brush hot biscuits with melted butter. Makes 10 to 12 biscuits.
Combine lemon juice and rind or extract. Gradually stir into condensed milk. Add	egg yolks and stir until well blended. Pour into chilled pastry shell. Add cream of tartar to egg whites and	beat until almost stiff enough to hold a peak. Add sugar gradually. Beat until stiff, but not dry. Pile lightly on	pie filling. Bake in slow oven until lightly brown, about 15 minutes. Cool before serving.
Heat oven to 350°. In small bowl, combine margarine, mustard, onion and poppy seed. Spread mixture on both surfaces of rolls. Fill each with 1 slice ham and 1 slice cheese. Wrap each sandwich in foil. Place on cookie sheet. Bake at 350° for 15 or 20 minutes or until thoroughly heated. Makes 8 sandwiches.
Preheat oven to 375°.	In a small bowl, combine flour, baking soda and salt. Set aside.	In a large mixer bowl, beat butter, sugar and brown sugar until creamy, 3 to 5 minutes. Beat in egg and vanilla extract. Gradually blend in flour mixture. Stir in	Nestle	Toll House Treasures	semi-sweet chocolate baking pieces and	nuts. Drop by rounded measuring tablespoonfuls onto ungreased cookie sheets. Bake 8	to 10 minutes. Let stand 2 minutes before removing from cookie sheets. Cool completely. Makes about 1 1/2 dozen 2 1/2-inch cookies.
Heat saute pan with oil until smoking. Dust salmon in seasoned flour and pan sear in oil until brown on both sides. Transfer to sheet pan and finish in a 350° oven for 12 minutes.
Saute onion, ginger, salt and pepper in butter until onion becomes clear. Add cinnamon, cloves and peanuts and saute 5 to 10 minutes. Stir in chicken stock, raisins, honey and peanut butter. Mix thoroughly. Cover and simmer over low heat for one hour. Add milk and serve when soup is hot. Makes 10 small servings.
Mix together sugar, oleo, cocoa, and milk, Boil 1-2 minutes. Remove from heat. Stir in peanut butter, oatmeal, and vanilla. Stir well and pour into non-stick square pan. Cut when nearly cool.
Slice bacon into 1-inch pieces. Fry until crisp. Remove bacon. Saute onion, zucchini and squash until tender. Add salt, pepper, garlic powder and bacon. Serve.
Cook macaroni, rinse and drain. In a large bowl, combine all with dressing, except avocado and tomato. Cover and chill several hours. Add avocado and tomato at serving time. Makes 12 to 16 servings.
Beat all ingredients together and pour into gallon ice cream freezer. Fill to fill line with whole milk. Freeze.
Saute onion in oil. Add mushrooms and meat. Cook 2 minutes. Add spinach and cook 1 minute. Add celery and cook 1 minute. Cut scallions lengthwise into thin pieces. Add to mixture. Then add soy sauce. Cook 1 minute. Add sugar and consomme and cook 2 minutes. Makes 2 to 3 servings.
Combine ingredients. In a greased pan, bake at 350° for 30 to 40 minutes.
Saute onion in margarine over low heat until tender. in large bowl slightly beat eggs and stir in onions. Add squash and mash them. Stir in undiluted soup. Add corn bread and mix well. pour into greased casserole dish. Bake in preheated oven set at 350 degrees for 20-25 minutes.
Peel and cube potatoes; add onion, celery, chicken broth, water, butter, parsley, salt and pepper in stock pot. Cook until potatoes are almost done. Add milk slowly.
Bring sugar, milk and salt to soft ball stage. Mix in peanut butter, oleo and vanilla. Best when mixed with electric beaters. Put in buttered pan. Let cool. Eat.
Boil potatoes (unpeeled) in salted water for 30-40 minutes until tender. Remove from water and cool. Refrigerate overnight. Next day: peel skins. Chop potatoes with kraut chopper into small crumbly pieces. Add melted butter, cheese, sour cream, onion, and salt and pepper. Mix together with large spoon. Spoon mixture into large 9 x 13 pan. Bake at 350° for 35 minutes or until bubbly and slightly brown.
Mix all ingredients and chill. Best result if allowed to set overnight. Serve with crackers.
Mix well all ingredients together and bake for 35 minutes at 350° in loaf pan.
Slightly beat eggs; add next 4 ingredients. Top with pieces of butter and cinnamon. Egg substitute can be used. Bake at 350° for 1 hour or until juice is absorbed.
Combine sugar, flour, salt and pepper in saucepan. Stir in vinegar, water, bacon and bacon drippings. Cook 5 minutes, stirring constantly, until thick. Place potatoes, onion and egg in greased baking dish. Pour dressing over top and toss to coat it all. Heat at 350° for about 30 minutes.
Mix and cook first 5 ingredients in microwave until thickens, stirring occasionally; cool and add remaining ingredients. Pour into mold; refrigerate until firm.
Bring sugar and corn syrup to boil over low flame. Remove from heat and blend in peanut butter and corn flakes. Stir cereal and coat well. Spread in a lightly greased 9 x 13-inch pan. Cut into squares when cool.
Cook broccoli as on package. Drain, leaving a small amount of water. Melt cheese and 1/2 stick of margarine in saucepan over low heat. Pour mixture into broccoli and stir. Pour into lightly greased baking dish. Crush crackers; melt 1/2 stick butter. Mix butter with crushed crackers. Pour and spread over broccoli. Bake 30 minutes in 350° oven.
Beat egg and milk and add dry ingredients. Deep fry until done to liking. Great for Bill's games, win or lose.
Cut 2 large whiting fish in half. Place them in deep frying pan. Slice onions and spread them over fish. Slice carrots; spread them over fish and onions. Slice white potatoes; spread them over fish, onions and carrots. Season to taste after each layer of veggies. Add water and pats of butter or margarine. Steam with low flame in covered pan. Lift with spatula. Serves 4.
Bring tomatoes, broth, onions, garlic, tomato paste, salt and pepper to a boil in a 3 to 4-quart pot over high heat, stirring 2 to 3 times. Reduce heat to low; cover and simmer for 15 to 20 minutes, stirring 3 or 4 times, until onions are tender. Remove from heat. Cool slightly. With a slotted spoon, lift solids from pot into food processor or blender. Process in batches until smooth. Pour into a large bowl. Stir in broth from pot, buttermilk and dill. Refrigerate until chilled. Garnish each serving with chopped tomato and dill.
Season chicken with salt and pepper. Combine remaining ingredients in a saucepan and heat. Brush chicken with wine-butter sauce and place skin side up over hot coals. Grill, turning frequently and basting occasionally. Check for doneness by piercing leg/thigh area. When juices are clear, chicken is done. May be cooked under broiler if desired.
Rinse and sort beans. Cover with cold water; soak overnight. Drain beans and place in a large soup kettle. Add tomatoes with juice, onion, ham hock, broth, water, salt and pepper. Bring to a boil. Reduce heat; cover and simmer until beans are tender, about 1 1/2 hours. Add more after, if necessary. Remove ham hock and cut meat from bone; set aside. Return ham to soup; heat through. Garnish with parsley. Yields 10 servings.
Dissolve the gelatin in 2 cups boiling water and stir in lemon juice. Combine 1/2 cup dissolved gelatin and 1/2 cup cold water. Chill until partially set and place in bottom of pie crust. Chill until almost firm. Add 1/2 cup cold water to remaining gelatin. Chill until almost set and fold in strawberries. Beat egg whites sprinkled with cream of tartar to stiff peaks. Prepare dessert topping mix according to package directions. Fold egg whites and 3/4 cup whipped topping into gelatin and fruit mixture. Pile atop first layer in crust. Chill until firm. Spoon remaining whipped topping around edge of pie. Serves 8. Contains 134 calories.
Start by dipping the cookies individually in a small bowl of milk and place them in the bottom of the cake pan (completely fill the bottom of the pan). Cover with a layer of whipped cream. Repeat this procedure 3 or 4 times until you have filled the cake pan to within an inch of the top. Take a couple of chocolate chip cookies; crush and spread over the top of the cake pan. This will give the dessert a wonderful look! Cover the cake pan and put into the refrigerator overnight.
Heat oven to 400°. Mix shortening, sugar and eggs. Blend in flour, cream of tartar, soda and salt. Shape into 1-inch balls. Roll in mixture of 2 teaspoons sugar and 2 teaspoons cinnamon. Bake on an ungreased pan for 8 to 10 minutes. Makes approximately 6 dozen.
Dissolve jello in boiling water; add pie filling and almond extract. Partially set, then add celery and nuts. Set well. Mix softened cream cheese, pineapple and sour cream for topping. Spread evenly over jello mixture.
Cut crust off bread and roll out flat. Spread Cheez Whiz on bread. Put stalks of canned asparagus in bread and roll up. Roll in melted butter and bake until toasted.
Break lettuce in small pieces and put in a 9 x 13-inch pan. Add celery and onion and layer on top of lettuce in order given. Put peas on top of onion and spread Miracle Whip over this. Top with grated cheese and Bac*Os. Make 1 day before. This will keep for a week.
Mix ingredients. Pat out in a 12 x 16-inch pan. Bake at 350° for 15 minutes.
Mix sugar and eggs; add to melted butter. Add soda, vanilla and salt. Add flour and pecans; mix well. Divide dough in half. Make 2 rolls. Wrap in wax paper and refrigerate overnight. Slice thin and bake at 325° until brown.
Combine all ingredients except lettuce. Chill for 1 hour. Serve on lettuce. Serves 6 to 8.
Beat sugar, egg and oil together. Add soda to sour milk and add to first mixture and mix well. Add vanilla, flour and rhubarb. Bake at 350° for 1 hour. You may add raisins or nuts if you wish. Makes 3 small loaves.
Cream butter and Crisco. Add sugar and beat until smooth. Add egg yolks and beat well. Sift flour with baking soda. Add flour alternately with buttermilk to the creamed mixture.
Work first four ingredients until crumbly. Then beat egg mix with vinegar and water. Gradually add the egg mixture to the shortening mixture just until blended.
Cook sugar, water and cornstarch until thick. Add jello and cool. Add sliced berries. Pour into pie shell and top with Cool Whip. Refrigerate until firm.
Mix the first 3 ingredients and press into a 9 x 13-inch pan. Bake 8 to 10 minutes at 400°.
Combine all ingredients, except biscuits. Shape meat into 6 meatballs and place on ungreased 15 x 10-inch jelly roll pan.
Mix all together. Cook in double boiler (or in saucepan on medium heat) until it comes to a boil and thickens. Remove from heat. Cool. Store in refrigerator.
Combine sugar, cocoa and vanilla with melted oleo and blend. Combine Pet milk and beaten eggs and then add to above mixture. Pour into unbaked pie shell and bake at 325° for 45 minutes.
Mix together ingredients, except tortilla chips and cheese. In bottom of large casserole pan, put a layer of tortilla chips. Pour turkey mixture on top of chips. Top with favorite cheese. Bake until hot or cheese is melted.
Cream butter. Add sugar gradually. Add eggs, pineapple, nuts and cream. Mix well.
Pour popped corn in very large flat pan. In saucepan, combine butter, sugar, Karo and salt. Bring to full rolling boil, stirring constantly. Remove from heat. Add soda and vanilla. Pour over popcorn and mix well. Bake for 1 hour at 250°. Stir every 15 minutes.
Cook and stir ground beef and onion until beef is brown; drain. Spread 1/2 cup of the salsa in bottom of ungreased square baking dish, 8 x 8 x 2-inches. Mix together remaining salsa, sour cream, homemade soup and pimientos in a small bowl. Layer 1/3 of the tortilla strips, beef mixture, soup mixture and cheese on salsa; repeat twice, ending with shredded cheese. Bake, uncovered, in 350° oven until casserole is hot and bubbly, about 30 minutes. Let stand 10 minutes. Makes 6 to 8 servings.
Skin and bone chicken breasts. Cube and fry in oil for 5 minutes. Drain. In large bowl, combine celery, grapes, almonds, water chestnuts, curry powder and desired amount of mayonnaise. Before serving, toss in 1 can of pineapple chunks, drained.
Lightly saute mushrooms and vegetables. Combine the mustard and dressing in small bowl. Lightly spread one side of each piece of bread with the mixture. Cut slices into 2-inch cubes. Arrange only half of bread cubes, mustard side up, in greased 7 1/2 by 11 1/2 inch baking dish. Combine the crab, shrimp and sauteed vegetables. Mix all these in bowl and season with garlic powder and cayenne. Sprinkle mixture over bread in prepared dish and top with cheese slices. Place remaining bread cubes with mustard side down on top of cheese. Blend the beaten eggs, milk and salt together. Pour this egg mixture over bread. Sprinkle with paprika. Cover and chill 4 to 24 hours in refrigerator.
Crush cookies; put in pan. Pour melted margarine on top of cookies. Spread some syrup on this. Put the ice cream on top of this. Ice cream needs to be soft to allow for spreading. Spread some more syrup on top. Spread Cool Whip on top and put more syrup on top. Amount of syrup depends on how much chocolate you prefer!! Serve immediately or freeze until serving time.