HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix pineapple and sugar. Heat to a boil. Add jello, stir well and let cool. Add buttermilk. Fold in Cool Whip and nuts. Pour in pan and congeal.
Mix cucumbers, onions and salt. Let stand 2 hours. Drain and rinse well. Mix vinegar and sugar with cucumbers. Put into containers and freeze. Makes about 2 1/2 quarts.
Mix all ingredients together with a spoon. Pour into greased and floured tube or Bundt pan. Bake at 350° for 50 or 60 minutes. May take a little longer, watch carefully.
Brown hamburg and onion. Drain grease. Add other ingredients and simmer for 1/2 hour.
Stir together sugar, salt and cornstarch in saucepan. Add water. Stir until smooth. Heat to boiling, stirring constantly. Boil until it thickens. Add vanilla, butter and food coloring. Cool by stirring. Drain strawberries and add to sauce. Pour into pie shell and top with whipped topping.
This is a very good cake. The coconut topping can be doubled for a more flavorful cake. Then some of this topping can be put between layers with the frosting, as well as on the top and sides.
Mix all ingredients together and put pecans on top. Bake in Pyrex dish. Bake at 350° for 1 hour.
Mix all ingredients together. Pour in unbaked pie shell. Bake 10 minutes at 400°. Reduce heat and bake 40 minutes at 325°.
Heat oven to 350°. Grease square 8 x 8-inch baking dish or rectangle 10 x 6-inch. Arrange apples in dish. Mix Bisquick, sugar and egg until crumbly. Sprinkle over apples. Drizzle margarine over the top. Sprinkle with cinnamon. Bake until topping is golden brown and apples are tender, about 30 to 40 minutes.
Combine cranberries and sugar. Refrigerate overnight. Drain thoroughly and discard juice. Whip the cream with the sugar and vanilla. Add whipped cream and remaining ingredients to sweetened cranberries. Mix well. Refrigerate 24 hours before serving. Serves 20.
Cook pasta while preparing vegetables. Clean first six ounces of mushrooms with a brush or damp towel; do not rinse. Tear or cut into bite-size pieces. (If using shiitake, remove hard stems.)
Saute onions in 1 tablespoon oil. Add 1 cup chicken broth, chicken soup and green chiles. Heat thoroughly. Add chicken. In glass dish or pan, layer with tortillas (torn into bite-size pieces). Layer with meat mixture, layer of cheese, layer tortillas and end with layer of cheese. Heat in 350° oven until heated thoroughly. Top with sour cream and salsa.
Mix together first 3 ingredients and parsley flakes until soft dough forms. Beat 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown in a 450° oven.
In a Dutch oven, cook ground beef and onion until meat is browned and onion is tender; drain. Add the next 8 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Remove the bay leaf. Serve over spaghetti. Garnish with fresh oregano, if desired. Makes about 1 quart and serves 4 to 6.
Wash and cut up broccoli. Place broccoli in steamer over boiling water for 3 to 5 minutes or until crisp-tender. Transfer to a serving plate and keep warm.
Toast coconut lightly. Bring sour cream to room temperature. In a saucepan, combine milk, egg yolks, water and pudding mix. Cook over medium heat until thickened and bubbly. Cool for 15 minutes. Beat in sour cream. Stir in 1/2 cup of coconut. Pour into prepared pie crust. Chill thoroughly. Top with whipped topping. Sprinkle 1/4 cup of coconut on top. Keep refrigerated.
Melt butter or margarine and brown chopped onion in it. Add flour and milk and stir until smooth and thick. Pour over dried beef and cooked lima beans. Add chopped egg white and lemon juice. Stir mixture. Sprinkle with egg yolks. Bake at 400° for 20 minutes.
Slice turkey (chicken) breast into nuggets, whatever size is desirable. Wash meat thoroughly in cold water. Mix eggs, milk and A.1. steak sauce. Egg whites may be separated if desired. Marinate nuggets in batter for 2 to 3 hours.
Bake at 350° for 25 minutes. Makes 12 in cupcake pans or 24 in muffin pans.
Butter bottom of 9-inch pan. Place bread on bottom. Brown sausage and bacon; spread over bread. Beat eggs and add milk and seasonings. Pour over bread and meat. Repeat as needed. Cover with foil and refrigerate overnight. Uncover and bake for 20 minutes. Add cheese on top and bake 15 minutes.
Mix all ingredients together in a casserole dish sprayed with Pam. Cook 30 to 35 minutes at 350° until top is nicely browned.
Fry meat and drain. Layer potatoes, carrots, English peas, and corn in large baking dish. Add meat and put oleo on top of meat. Pour tomatoes and tomato sauce on top. Do not stir. Cover and bake in 350° oven for 1 hour and 15 minutes.
Melt butter in baking pan (9 x 13-inch). Beat eggs and add milk; mix well. Add flour a little at a time and mix smooth. Pour in pan. Bake at 425° for 25 minutes.
Melt 1/4 pound butter in a skillet; saute the onions, parsley and 1 clove minced garlic. Add the rice and sprinkle with fine herbs (eg. oregano, thyme) and a pinch of salt; stir and add boiling chicken broth. Mix thoroughly; cover and simmer 20 minutes.
Soften cream cheese to room temperature. Spread on any platter that has a deep center. Defrost snow crab. Squeeze thoroughly to remove all moisture. Flake on top of cream cheese. Top with shrimp sauce and garnish with parsley. If made early in the day, remove from refrigerator 1/2 hour before serving for spreading consistency. Serve with crackers.
Heat oven to 400°. In large bowl, beat 1 1/2 cups sugar and softened margarine until light and fluffy. Add vanilla and eggs. Add flour, cream of tartar, baking soda and salt. Make into 1-inch balls and roll in cinnamon and sugar. Bake 8 to 10 minutes.
Roll pastry to 1/8-inch thickness on a lightly floured surface. Place in a 9-inch pie plate; trim off excess pastry along edges. Fold edges under and flute. Prick bottom and sides of pastry with a fork. Bake at 450° for 3 to 5 minutes; remove from oven. Cool.
Preheat oven to 350°. Generously butter 9-inch pie pan (1 1/2-inches deep). Break spaghetti in half. Cook in boiling water until tender. Drain.
Cook onion, pepper and garlic in oil. Pour rest of ingredients in. Bake at 350° for 30 minutes.
Cut peppers in half lengthwise, remove and discard stems, seeds, and membranes. Peel and quarter onion. In blender or food processor, process peppers and cilantro until finely chopped. Add salt and lime juice. Add tomatoes and onions and pulse until they are coarsely chopped. Transfer to serving dish and serve within 1 or 2 hours. Makes 2 cups.
Boil and cut chicken while cooking rice. Heat large skillet with oil. Add rice slowly, stirring constantly. Add onion, then peas, stirring constantly. When heated through, serve.
Let bread thaw but do not let rise (about 30 to 45 minutes). Grease 9 x 13-inch pan. Tear one loaf of bread and put in pan. Melt butter; add rest of ingredients and beat until smooth. Pour over dough. Tear second loaf and throw in empty spots. Let rise 2 to 4 hours or overnight. Bake at 375° for about 15 to 20 minutes. Remove onto plate or wax paper.
Mix all ingredients (except steak); bring to a boil. Tenderize steak with tenderizing salt. Put steaks in sauce; cook over low heat for 1/2 to 3/4 hour. Serve immediately!
Pour boiling water over tea bags in a kettle and cover. Steep 5 minutes. Remove tea bags. Combine pineapple juice, apricot nectar, orange concentrate, lemon juice, sugar and water in a kettle; heat slowly, stirring several times, to simmering. Stir in hot tea. Very carefully pour into a large punch bowl. Garnish with lime and lemon slices and maraschino cherries threaded onto a long skewer. Ladle into punch cups. Serve warm.
Core cabbage and steam by setting cabbage in large bowl with water. Microwave on High for 10 minutes. Cabbage is done when leaves are "workable".
Boil eggs 10 minutes. Drain, peel and cut in half lengthwise and cool about 10 minutes. Remove yolks and add to pickles, Miracle Whip, sugar, dill weed, salt and pepper, onion and celery. Stir well and fill egg halves with 1 tablespoon of mixture. Sprinkle with paprika and chill until cool. Garnish with celery leaves. If there is any remaining egg mixture, make a sandwich!
Combine flour, baking powder, baking soda and Sugar Twin in a mixing bowl. Add milk, yogurt and raspberry flavoring; stir just to blend. Spray a muffin tin with nonstick spray. Divide batter evenly into 18 muffins. Bake at 350° for 20 minutes, or until golden brown. Yields 18 muffins.
Mix cream cheese and grated Cheddar. Add all other ingredients, except pecans; mix well. Shape into ball or roll. Roll in pecans. Wrap in foil and chill 24 hours before serving.
Grind green peppers, red peppers, green tomatoes and onions. Let drain 1 hour. Add sugar, vinegar, salt, flour and celery seed to mustard. Stir and boil for 10 to 12 minutes. Add mayonnaise. Put leftovers in freezer bowls or canning jars and seal.
Combine first five ingredients in a heavy saucepan. Cook over medium heat, stirring constantly, until smooth and thickened. Let cool completely. Fold in whipped cream. Serve with fresh fruit.
In a large pot of boiling salted water, cook noodles until almost tender, 2 to 3 minutes. Drain well. Add cream, turkey ham, basil, cheese and hot pepper flakes to pot. Cook over medium heat 5 minutes, stirring occasionally, until very hot and well blended. Add pasta and walnuts and cook, tossing, 1 to 2 minutes, until heated through. Serve immediately.
Mix all ingredients except tortillas. Roll up as for jelly roll. Slice as desired. Arrange on platter. Makes 3 to 4 dozen.
Cream sugar, butter, salt, yolks and whole eggs. Dissolve soda in hot water. Add with sour cream to butter mixture. Sift flour, baking powder, nutmeg and vanilla and add to egg mixture. Dough will be sticky. Cover and chill several hours or overnight. Roll on well-floured surface. Cut and bake on cookie sheet at 350° for 8 to 10 minutes or until cookies are set, but not browned.
Brown ground beef and onion. Drain off fat. Add tomato sauce, chili powder, water, beans and Spanish rice. Simmer 8 to 10 minutes, stirring occasionally. Put Fritos on a pizza pan. Pour meat mixture over Fritos. Top with grated cheese. Cook in 350° oven until cheese melts.
Whip Dream Whip; mix with sugar and cream cheese. Spread in crust. Add cherry pie filling. Enjoy!
Mix all ingredients well. Chill for 1 hour. May be made ahead if sealed and refrigerated.
Preheat oven to 350°. In a large skillet, brown meat and pour off fat. Add green pepper, onion and garlic. Cook and stir until tender. Stir in cooked macaroni, water, tomatoes, tomato paste, corn and olives. Pour into a 3-quart shallow baking dish (13 x 9-inch). Stir together tomato sauce and seasonings. Pour over macaroni mixture. Bake 25 to 30 minutes or until hot. Top with corn chips and cheese. Bake 5 minutes longer or until cheese melts. Makes 8 servings.
Cook macaroni; rinse and drain. Stir in all other ingredients. Pour mix into 9 x 13-inch buttered baking dish. Bake 1 hour at 350°. Leftovers of this freeze well.
Cream butter, shortening and cream cheese together; gradually add the sugar, beating well at medium speed of an electric mixer. Add the eggs one at a time, beating well after each addition. Combine flour, soda and salt; add to the creamed mixture, stirring until just blended. Stir in the remaining ingredients. Pour batter into a greased and floured tube pan and bake at 325° for 1 1/2 hours or until done. Cool in the pan 10 to 15 minutes, then remove from pan.
Brown chops in skillet in about 1 tablespoon oil. Add green pepper, onions and carrots. Pour in water and spread soup over top. Bring to a boil, then simmer for 30 minutes, covered. Serve with rice.
Drain juices from pineapple and combine pineapple with egg, sugar, flour and vinegar in a small saucepan. Stir over medium heat until thickened. Cool completely. Fold in whipped topping and 1/2 cup peanuts. Peel, core and slice apples. Then fold apples into pineapple mixture. Serve with 1/2 cup peanuts on top. Tastes just like a taffy apple without the mess.
Combine all ingredients except ice cubes in a mixing bowl. Mix well. Put all ingredients in blender; blend well.
Mix together thoroughly the shortening, sugar and eggs. Sift together remaining ingredients. Mix all ingredients together. Chill dough. Roll into balls (size of small walnut), then roll balls into a mixture of 2 teaspoons sugar and 2 teaspoons cinnamon. Place on ungreased baking sheet. Bake until lightly browned, but still soft. Bake at 400° for 8 to 10 minutes.
Dissolve jello in water. Chill slightly. Add all other ingredients. Mix together well. Can be put into jello mold. Chill overnight.
Put warm water (105° to 115°) in a bowl. Sprinkle yeast over the warm water. Add sugar and salt, stirring until dissolved. Let stand until mixture starts bubbling.
Saute onion in oil until transparent. Add celery, carrots and green pepper. Saute until tender-crisp. Remove from heat and combine with remaining ingredients. Pour into a greased loaf pan. Bake at 350° for 1 hour. Serves 6.
Cook sugar, corn syrup and water to soft ball stage. Test with small amount in cold water or until it spins thin thread when dropped from spoon. Pour syrup into beaten egg whites and beat with mixer until consistency to drop from spoon onto waxed paper. Chopped nuts or candied cherries may be added just before spooning up. Garnish with half nuts or pieces of cherry on top.
Dissolve lemon jello in hot water and then add next three ingredients. Place in freezer until set. Transfer to mixing bowl and whip with beater. Add celery, cottage cheese, spinach, cayenne, onion and salt. Mix thoroughly and chill. Serve cold. Serves 9 to 12.
About 1 1/2 hours before serving, in a large bowl, gently toss first 6 ingredients. In a separate small bowl, mix remaining ingredients. This will make about 1/2 cup coleslaw dressing. Pour over ingredients in large bowl and toss gently. Makes 8 servings.
In blender or food processor, combine onion, celery, garlic and vinegar. Add the rest of the ingredients. Process just until thoroughly mixed, but not liquefied.
Add all ingredients to cooked macaroni. Add a little milk, if needed. Bake in a large baking dish for 30 minutes at 350° to 400°.
Boil the eggs for 20 minutes; let cool. Split the eggs, taking out the yolk and putting them in a bowl. Mix the salt, pepper and mayonnaise with the yolks until creamy. When well mixed, spoon into the egg white halves. Sprinkle with paprika.
Thoroughly cream shortening and sugar; add eggs (one at a time), beating well after each addition. Save 1/2 cup flour to flour fruits; add remaining flour sifted with salt and baking powder alternately with pineapple juice. Add floured fruits, coconut and nuts. Stir only until well blended. Pour into waxed paper-lined 3 1/2 x 7 1/2-inch loaf pans. Bake at 275° for 1 1/2 hours. (If Pyrex pans, bake at 250°.) Decorate with candied pineapple and cherries. Continue to bake 1 hour longer.
In Pyrex pan, melt 3 tablespoons margarine. Mix above ingredients together. Pour on butter in baking dish. Add any pie filling or lightly sweetened fruit. Bake 30 or 35 minutes in 350° oven.
Mix together. Stir constantly to prevent scorching. Bring to boil and cook for 15 minutes. Cool and put in freezer containers.
Mix chicken and broth in pan; heat. Add biscuits. Cook 10 minutes uncovered, then 10 minutes covered. Add small amount of butter, milk and pepper.
Layer in crock-pot rice, chicken, soup and water. Let cook on low for about 4 hours.
Mix Jell-O, pineapple and sugar and cook for about 5 minutes. Add cream cheese. Cook until cheese is melted. Add baby food and cool. Then whip the milk and combine. Pour into a 9 x 12-inch Pyrex dish, greased with oleo. Refrigerate. When ready to serve, cut into squares and place on a lettuce leaf.
Cook grits according to directions on the package. While hot, dissolve stick of garlic cheese and stick of oleo in it. Beat eggs in a cup; finish filling cup with milk. Add to grits mixture and mix well. Pour into greased pan or casserole. Place in 350° preheated oven and bake for 45 minutes.
Mix apples and sugar together; let stand while mixing the cake. (Not necessary to use mixer.) Mix all of the other ingredients together. Add apple and sugar mixture. Bake in a 9-inch Pyrex pan which is greased and floured. Bake at 325° for 50 to 60 minutes until it tests done.
Combine all ingredients into stainless steel or glassware. Cover and cook for about 20 minutes, stirring often, for there is little liquid, only the juice from the apples.
Heat the oil or bacon if used. Cut into pieces and fry until light brown. Mince the garlic with the salt and add with the chopped onion and green pepper to the hot fat; cook slowly until the onion is limp and golden. Add the meat and continue cooking, stirring occasionally, until the meat is well browned. Add the tomatoes and simmer one hour or longer. (It is this long cooking of the sauce before combining it with the spaghetti that improves the quality of the finished dish). Cook spaghetti in boiling salted water until barely tender; drain. Combine with the sauce and half of the cheese. (Taste the mixture; extra salt may be needed). Pour into a greased casserole. Sprinkle with the remaining cheese and bake in a slow oven (275 to 300 degrees) until time to serve, at least one hour and preferably 1 1/2 hours.
Boil the clams and mussels until they open. Clean the shrimp and boil to make the broth. Add more water if necessary to make 8 cups.
Cook carrots until tender and cool. Combine sugar and tomato soup and add prepared mustard, salad oil, vinegar and salt. Pour over carrots, onion and pepper. Marinate 12 hours. Drain and serve.
Mix cream cheese, Cool Whip, powdered sugar, vanilla, and pecans. Empty mixture into graham cracker pie crusts. Mix strawberries and glaze and pour into crusts.
Mix all ingredients together in bowl. Bake at 350° in greased 8 x 8-inch pan for 30 to 45 minutes or until done.
Place oil in a 10-quart pot. Add onions, garlic, carrots, celery and 1/2 teaspoon salt; cook over low heat until onions are wilted, but not brown. Add cabbage, kale, thyme, bay leaves and rest of salt. Increase heat, stirring constantly for one minute. Add water, tomatoes and chickpeas; bring to a boil. Lower heat and simmer 45 minutes. Add pasta and cook 15 minutes more, until pasta is tender. Correct seasonings.
Peel and slice onions slightly smaller than 1/4-inch thick. Line bottom of Dutch oven with layer of whole onion slices. Cover completely with paprika. Layer chicken pieces over onions, followed by more paprika (you can't use too much!), then the onions, paprika, chicken, paprika. Repeat until you run out of chicken. Add 2 to 3 tablespoons water; cover pot tightly and start on medium-high heat until it begins to boil, then lower heat to simmer. Allow to cook for one hour or until chicken is tender. Periodically check paprika level, adding more if needed. After chicken is tender, mix 2 cups Jiffy baking mix with 2/3 cup milk. Combine ingredients until well blended. Spoon dough onto boiling chicken and onion mixture. Cover tightly; let simmer 12 to 15 minutes. Salt and pepper to taste.
Blend everything except save one egg white until later. Fold the beaten egg white in last. Bake at 350° for 30 to 35 minutes.
Mix all ingredients and pour into 2 (8-inch) unbaked pie shells. Bake at 325° for 35 or 40 minutes.
Mix together; beat well with electric mixer. Make sure it is stiff. This is nongreasy icing.
Mix all ingredients together, except chicken. Cook Rice-A-Roni according to the directions on the box. Add chicken to the mixture. Bake at 350° for 30 minutes. Makes enough to serve 12 to 15 people.
Cook the potatoes, onion and celery until tender. Add milk, water, salt and pepper. Continue to cook until hot.
Mix ingredients in order given, except butter. Melt butter in large baking dish and pour egg and cheese mixture spreading evenly. Bake at 350 degrees for 40 minutes.
Combine deviled ham, sour cream and relish. Chill well. Garnish with pepper and pimento.
Mix all dry ingredients first. Break eggs into buttermilk. Add eggs and buttermilk to dry mixture. Melt Crisco on hot griddle. Pour half into batter and mix. Pour onto griddle silver dollar size.
Preheat oven to 350 degrees. Prebake pie crust for 8-10 minutes. Mix all ingredients together and pour into pie crusts. Bake for 45 minutes.
Brown ground beef, drain. Add all other ingredients to the hamburger and simmer until well heated. Pour over Doritos. Sprinkle with cheese on top. Heat in oven at 350° until cheese is melted.
Grease a 2-quart casserole dish. Measure cornbread, bread, broth, milk and bouillon into casserole. Allow to soak about 30 minutes. Squeeze to break up lumps. Add remaining ingredients, mixing well. Bake in a preheated 350° oven for 50 to 60 minutes or until done to your preference. Makes 8 to 10 servings.
Mix all ingredients well. Grease a Bundt pan and bake 30 to 40 minutes at 375° or until done. Top cake with brown sugar.
Dredge fruit and nuts in small amount of flour. Cream the sugar and margarine. Alternately add flour and eggs. Add flavoring and dredged fruit and nuts. Pour in greased and floured tube pan. Bake at 325° for 1 1/2 hours or until done.
In saucepan, on medium heat, mix flour, sugar, pineapple juice, vinegar and egg. Cook until thick like pudding; cool. Mix with remaining ingredients. Chill 2 hours before serving.
In a large punch bowl, combine wine, grenadine syrup, lemon juice and ginger ale. Spoon sherbet into punch. Serve immediately. Serves 22 (4 oz.) drinks.
Cream butter and sugar. Add remaining ingredients in order. Mold into crescent shape. Bake at 350° about 16 minutes until light brown. Roll in powdered sugar. Yields about 5 1/2 dozen.
Pour boiling water over broccoli and set aside. Cover. Saute onion and celery in margarine. Mix all ingredients and pour in baking dish. Bake at 300° for 30 to 40 minutes.
Brown hamburger, onion, garlic, and cloves. Remove fat. Dump in all cans of ingredients. Drain mushrooms and black beans. Add spices. Simmer for 1 hour and serve.
Use a butter loaf pan. 9 x 9 x 3 inches. Heat sugar, milk, brown sugar, corn syrup and salt in a 3 quart pan on medium heat, stirring constantly until sugars are dissolved. Cook stirring occasionally to 234° on candy thermometer. Remove from heat and add margarine. Cool without stirring to 120° (bottom of pan will be lukewarm). Add vanilla, beat continually with wooden spoon until candy is thick and no longer glossy, 5-10 minutes. Mixture will hold its shape when dropped from spoon. Quickly stir into loaf pan. Cut into about 1 inch squares.
Thoroughly spread garlic around bottom and sides of large bowl. Add eggs and beat well. Add juice of lemon and stir with a whisk. Add anchovies and oil; stir. Clean, rinse and gently pull apart romaine leaves. Toss well until all leaves are generously coated. Add cheese, pepper and olives and stir.
Melt butter and saute onion, celery and mushrooms. Pour over bread crumbs. Add seasonings. Pour broth over bread crumbs and add beaten eggs. Mix well and put in crock-pot. Cook on High for 45 minutes, then 4 to 8 hours on low.
Mix first 7 ingredients. Grease a large iron skillet or casserole dish. Sprinkle on thin layer of meal and let brown slightly. Pour half of the batter and sprinkle cheese, meat, onion and peppers evenly over batter. Pour remaining batter over top. Bake at 350° for 1 hour. Suitable for freezing (prepare, freeze and then bake).
Put chicken on grill. In small saucepan, combine dressing, butter and sugar until butter is melted and sugar is melted. When chicken is almost done on grill, baste with sauce several times, rotating sides of chicken. (Tastes great on pork also.) Use leftover sauce for dipping.
Cook and drain broccoli. Combine all ingredients. Mixture will be thin. Pour into lightly greased 9 x 13-inch dish. Bake at 375° for about 30 minutes or until browned.
Pure the tomatoes in a food processor. Heat the tomatoes and chicken stock in a large stockpot. Coat the chicken with flour. Brown in the oil in a skillet. Add to the tomato mixture. Cook until the chicken is cooked through. Add the okra. Cook until the okra is hot. Add the shrimp. Cook for 15 minutes or until the shrimp turn pink. Stir in the Creole seasoning. Yield: 12 to 15 servings.