HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain beets, reserving liquid. Add water to reserved liquid to equal 2 cups. Place in a saucepan and bring to boil. Remove from heat. Stir in gelatin until dissolved. Add cold water, onion, horseradish, vinegar and salt. Chill until partially set. Stir in beets, celery and olives. Pour into an 8-inch square dish. Chill until firm, about 3 hours. Cut salad into squares. Can serve on lettuce-lined plate and top with dollop of mayo and an olive. Makes 9 to 12 servings.
Butter sides of 1 qt. saucepan. In it mix brown sugar, sugar and sour cream. Stir until sugars melt. Cook till softball stage (236°).
Bake cake mix as directed (2 layers). Crumble 1 layer in bottom of punch bowl. Mix 1 package instant pudding with 2 1/2 cups milk. Let chill for a few minutes, then spread over crumbled cake. Spread 1/2 can crushed pineapple on top of pudding. Spread 1 can of pie filling on top of pineapple. Spread 1 container of Cool Whip on top of pie filling. Sprinkle with nuts. Then crumble second layer of cake on top and repeat steps again.
Refrigerate fruit juice and 7-Up. At serving time, combine cranberry juice and apple juice in punch bowl. Slowly pour in 7-Up. Add ice cubes. Makes 35 punch cup servings. Contains 88 calories per serving.
Rinse steaks; pat dry. Rub 1 teaspoon cornstarch on each steak. Rinse and slice leek. In skillet, heat butter. Add leek. Reduce heat, saute leek until soft. Remove from pan and set aside. Add steaks to hot pan. Cook steaks until steaks are done to your liking. Remove from pan. Add beef broth and vinegar to skillet. Stir to scrape up brownings. Add thyme or rosemary. Cook until juices are smooth and shiny. Add steaks and leeks back to juices. Heat quickly and serve. Good served with broiled tomato halves and corn on cob.
Bake French fries as directed on bag. Heat sauce on stove top. Pour sauce over fries. Add toppings of your choice and enjoy.
In the top half of a double boiler mix all the above ingredients, in the bottom half fill with water until it just touches the bottom of the top pan. Boil the water slowly and keep checking the water to make sure it doesn't completely boil out. Keep mixing the pudding occasionally. Cook at least for an hour, maybe more. When the rice is no longer hard or crunchy, it is done. Remove from the heat and let cool before refrigerating. Sprinkle with cinnamon and ENJOY.
In food processor, chop parsley. Add olives, anchovies with their oil, bread crumbs, tomato paste, capers, lemon zest and pepper. Process until minced. Add cream cheese and process until smooth. Transfer to serving bowl. Excellent with crisp vegetable dippers or as a filling for cherry tomatoes or endive spears.
Bring 1 inch of water to a boil in skillet. Add sweet potatoes; reduce heat, cover and simmer for 20 minutes or until tender. Drain. In a small bowl combine orange peel, orange juice, molasses or brown sugar, salt, cinnamon and allspice and pour over potatoes. Cook and stir gently until bubbly. Simmer, uncovered, for 5 minutes or until potatoes are glazed, spooning sauce over potatoes occasionally. Makes 4 servings.
Place ingredients in order given in a large bowl and combine. Mix well. Transfer to greased 9 x 5 x 3-inch pan. Bake at 325° for 60 minutes until top is golden brown and splits slightly. Remove to rack. Do not double.
Cream together friendship and thoughtfulness with a pinch of powdered tenderness and very lightly beaten in a bowl of loyalty. Add faith, hope and charity. Be sure to add a spoonful of gaiety that sings and also the ability to laugh at little things. Moisten with the sudden tears of heartfelt sympathy and bake in a good mannered pan and serve repeatedly.
Place chicken breasts in baking dish. Put thawed and drained spinach on top of chicken. Put the cup of sour cream on top.
Mix apples, white sugar and cranberry sauce. Pour into a greased casserole dish. Mix together rest of ingredients, and sprinkle evenly over apple mixture in casserole dish. Bake at 350° for 1 hour.
Sprinkle yeast in water. Add sugar, oil, salt and egg; blend well. Let stand 5 minutes. Add 2 cups flour; beat with mixer or wooden spoon until smooth. Gradually add flour; knead about 8 minutes. Let rise. Make into rolls or bread; let rise, then bake at 350° for about 20 minutes.
Dissolve yeast in warm water in large bowl. Stir in milk, egg, shortening and 1 1/4 cups of the flour. Beat until smooth. Mix enough of remaining flour to make dough easy to handle. Turn dough onto lightly floured surface. Knead until smooth. Place in greased bowl. Let rise in warm place until doubled in size. Beat cream cheese, brown sugar, egg yolk and lemon peel until light and fluffy. Stir in raisins and set aside. Punch down dough. Roll dough into rectangle 18 x 12-inch. Cut into 24 (3-inch) squares. Place 1 tablespoon cheese mixture on each square. Bring 2 opposite corners together. Moisten. Pinch to seal. Place on greased pan. Let rise until doubled. Bake about 15 minutes at 375°.
Boil sugar, tartar, salt and water. Slowly add egg white and vanilla. Beat, cool and spread.
Mix and stir all ingredients in order: flour, baking powder, soda, salt, shortening, peanut butter, Sweet 'N Low and egg. Drop by large teaspoons on greased cookie sheet. Bake at 350° for 10 minutes.
Preheat oven to 450°. Combine ingredients and mix with wooden spoon until soft dough forms. Beat vigorously for 30 seconds. Drop by heaping tablespoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes.
Saute bacon and onion. Add 1 cup boiling water to sauteed mixture. Add potatoes, carrots and celery and cook until tender. Then add milk, cream-style corn, salt and pepper. Heat through.
Make a batch of creamy mashed potatoes; season them well with salt, pepper and butter. Pile them in a great fluffy heap on a round platter. Around the outer edge, make a wreath of crispy fried Danish bacon and fill the center with Frisih Stegt Log (recipe follows). Have this very hot (you can slip it into the oven for a few minutes after it's arranged.) Garnish platter with slices of cold pickled beets before serving.
In a medium bowl, stir together sweet potatoes and banana. Add milk, blending well. Add brown sugar, egg yolks and salt, mixing thoroughly. Spray a 1-quart casserole with nonstick spray coating. Transfer sweet potato mixture to casserole. Combine raisins, sugar and cinnamon; sprinkle over top of sweet potato mixture. Bake in preheated 300° oven for 45 to 50 minutes or until a knife inserted near center comes out clean. Makes 6 servings, calories 144 and total fat 2 g.
Bring to a boil margarine, water and cocoa. Put in a large bowl; let stand 5 minutes. Add sugar, flour, baking soda, eggs and sour cream. Pour into ungreased jelly roll pan. Bake at 350° for 25 minutes.
Melt the chocolate and butter; blend in the sugar, 4 of the eggs and 1 teaspoon vanilla. Stir in the flour, baking powder and salt. In a mixer, beat the cream cheese, remaining 2 eggs and 1 teaspoon vanilla until light and fluffy.
Puree peaches with sugar in food processor. Blend in yogurt, orange juice and lemon juice. Pour into a bowl; cover and refrigerate overnight.
Cream cocoa with sugar, salt and shortening. Add unbeaten egg, vanilla, flour, baking powder and milk. Add chopped nuts, if desired. Bake at 350°.
Brown ground beef; drain. Stir in seasoning mix, tomato sauce and green pepper. Bring to boil and remove from heat. Combine cooked macaroni, 1/2 cup cheese and sour cream; place on bottom of 6 x 10-inch baking dish. Top with meat mixture and remaining cheese. Bake at 350° for 30 minutes. Makes 6 servings.
Cook zucchini and 1 cup water over medium heat until boiling. Reduce heat and cook 6 minutes. Add sugar, juice, flavoring and pineapple. Bring to a boil and cook 6 minutes. Add dry Jell-O and mix well. Pour into hot jelly jars and seal.
Brown hamburger and onions. Drain. Mix soup, sauce, milk, Doritos and chilies together. Sprinkle cheese on top or mix with other ingredients. Bake at 350° for 25 minutes in 2 qt. casserole dish.
Pour peas in medium bowl, mash well with a potato masher. Add egg, spices, flour and onions; mix well. Pour oil into skillet and cook on medium-high heat. Drop mixture by heaping tablespoonfuls into hot oil. Brown on both sides. Drain on paper towel. Yields 12 large patties, each serving contains 99 calories.
Melt oleo and add brown sugar. Bring to a boil. Add milk. Take off stove and add powdered sugar. Mix well and frost.
Drain and cut peaches. Mix all fruit and stir in beverage crystals and vanilla instant pudding mix. Stir until coated. Serves 10 to 12.
Wash and dry lettuce leaves. Put on plates. Place a pear, rounded side up, on each plate. Use marshmallow quarters for ears; half for tail. Nose is cherry bit; eyes are cloves.
Beat sugar and butter; mix well, then add eggs and bananas, then add flour, vanilla and pecans. Cook at 350° for about 45 minutes in 2 small bread pans.
Mix dry ingredients together. Dip chicken in egg and milk wash and then in dry mixture. Place in baking dish and drizzle melted butter over the top. Bake at 350° for about 45 minutes or until golden brown.
Score the steak and place it in a shallow dish. Make the marinade out of the rest of the ingredients. Marinate for 6 hours or overnight, turning occasionally. Remove from marinade. Place on grill. Cook and brush occasionally with sauce. Total cooking time is about 30 minutes for rare. When done, slice thinly across grain.
In skillet, brown bacon, ground beef and onion. Drain fat. Mix all ingredients in crock-pot. Cook on high couple hours (until boils). Cook a couple more hours on low or simmer 6 to 8 hours.
Combine oil, eggs and sugar; beat well. Set aside. Combine flour, baking soda, nutmeg, cinnamon, allspice, salt and baking powder. Sift again. Add dry ingredients to oil-egg-sugar mixture, beating well after each addition. Mixture will seem very stiff. Add vanilla extract. Fold in apples and pecans. Bake in greased 9 x 13-inch pan at 350° for 55 to 60 minutes. Serve with whipped cream topping.
Cut beef into 3/4-inch strips. Pat dry. Cook bacon in large skillet until crisp. Transfer bacon to 2-quart baking dish with cover. Add onions to bacon drippings in skillet. Reduce heat to medium. Cook until browned. Add to bacon. Brown meat in drippings, a few pieces at a time. Transfer to bacon dish. Add salt, pepper, wine, garlic, mushrooms, 3/4 cup water, parsley, celery, carrots and thyme to dish. Cover. Bake at 300° until meat is tender, about 2 hours. Remove beef, mushrooms and onions from dish. Strain liquid into saucepan. Thicken with remaining flour and water. Pour mixture over meat and vegetables.
Place sliced peaches in baking dish. Take bread and cut in 1/2-inch strips and place on top of peaches. Mix sugar, eggs, melted oleo and vanilla; spread over each bread strip. Bake in 350° oven until brown.
Mix all ingredients except potato chips. Top with chips. Bake at 350° for 20 to 30 minutes.
Mix together. Pour into greased casserole dish. Bake uncovered at 350° for 20 to 30 minutes.
Brown meat, onion and green chilies. Drain. Add remaining ingredients and simmer 1 hour. Crush Doritos and put into 9 x 13-inch baking dish. Pour mixture over Doritos. Top with cheese. Bake at 400° for 10 minutes (until cheese melts). Garnish with lettuce, tomato and onion. Serves 6.
Spread potatoes on bottom of greased pan. Next sprinkle onions. Mix rest of ingredients and place on top of potatoes. Shortly before baking, make topping of 2 cups crushed cornflakes. Sprinkle on top and drizzle with 1/4 cup melted butter. Cook at 350° for 45 to 50 minutes in an 11 x 13-inch greased pan. Better if prepared ahead of time.
Boil tomatoes and sugar for 20 minutes. Add jello and Sure- Jell. Cook a few minutes more. Put into jars and seal. You can use blackberry or strawberry jello.
Preheat oven to 375°. Put paper liners in 12 muffin cups. Place dry ingredients in large bowl and stir to mix. In medium bowl, combine melted butter, eggs, buttermilk and flavorings. Add to dry mixture and fold in. Do not overbeat! Fold in oranges and cranberries. Drop batter into muffin cups. Sprinkle sugar on tops for a little crust. Bake 20 to 25 minutes. Cool in pans for 10 minutes then place on wire racks to cool.
Note: If you use a cast-iron skillet to prepare this meal, it makes it easier to melt your cheese right before you serve it.
Stir first 5 ingredients together. Mix remaining ingredients together. Mix with all dry ingredients. Pour into a greased 9 x 5-inch loaf pan. Bake at 350° for 55 to 60 minutes. Cool in pan, then on a rack. Delicious served with whipped Philadelphia cream cheese and a few shakes of cinnamon.
Brown hamburg. Remove excess grease. Add onion and garlic to browned beef and cook 2 to 3 minutes. Add remaining sauce ingredients and bring to a boil. Cover and simmer for 5 to 6 hours, stirring occasionally. Serve with cooked pasta as desired.
In skillet, brown beef and onion; drain excess fat. Add remaining ingredients and simmer for 10 minutes, uncovered, stirring occasionally. Makes 2 1/2 cups. Freezes well.
Cut biscuits into 4 pieces. Pour sugar and cinnamon in a medium plastic bag. Grease and flour pan. Put 1/2 of the cut biscuits in the bag of sugar and cinnamon. Shake until biscuits are covered. Place 1/2 the biscuits in the pan and sprinkle half of the pecans over the biscuits. Put the rest of the biscuits on top of the pecans. Bring to a boil the butter and brown sugar. Pour over and place the rest of the pecans on top. Bake for 45 minutes at 350°.
In medium bowl, beat butter with mixer until creamy. Add sugar; beat until pale and fluffy. Add eggs, one at a time, beating after each addition. Beat in vanilla, baking powder and salt. If using fresh blueberries, mash 1/2 cup and stir into the batter. Fold 1/2 the flour, then 1/2 the milk into the batter. Repeat with remaining flour and milk. Fold in remaining fresh blueberries or all the frozen. Spoon batter into the muffin cups. Bake at 375° for 25 to 30 minutes, until golden brown. Makes 18 to 20 muffins.
Boil milk, raisins and nuts until thick, about 5 to 6 minutes. Spread on Ritz crackers. Bake at 325° for 7 to 8 minutes. When cool, spread Cream Cheese Frosting on top.
Mix all ingredients except hot dogs. Coat wieners and drop in hot oil. Cook until brown.
Mix milk and flour, add sugar. Add enough more milk to make 3/4 cup liquid. Pour about 1/3 of the liquid mixture over the ham every 15 minutes, while baking, until used up. Then turn the ham every 15 minutes until done. Start baking at 400°, then reduce to 350° after 15 minutes. Probably will be done in 1 hour, but depends on thickness of ham.
Roll pastry thin. Allow to dry while doing the rest. Squeeze pulp from 2 cups scuppernong or muscadine grapes. Place hulls and pulp in separate boilers half covered with water. Cook hulls for 45 minutes. Lift hulls from water with slotted spoon. Cool some. Spread cooled hulls on pastry; roll up like a jelly roll and pinch seams and ends to keep hull inside. Place in a medium Pyrex bowl. Bring pulp to a boil, then strain and seed. Place strained pulp back in boiler; add 1 1/2 cups sugar, a large hunk of butter and some water from hulls to make approximately 3 cups of liquid. Cook for 10 minutes. Pour boiling liquid over roll to half cover it. Place in 400° oven for 10 minutes; lower heat to 350° and cook until roll is browned on top. Serve sliced roll hot with liquid poured over.
Combine all ingredients. Place in a microwave ring pan. Cook on High power for 10 minutes or until done. For the sauce, blend ingredients well, pour over meat loaf, heat for another 3 minutes.
Melt butter in a pan in oven. Mix ingredients. Roll out on floured wax paper. Cut in strips with a knife. Cut into size strips desired per roll. Dip in melted butter and lay side by side in pan. Bake at 450° for 15 to 20 minutes.
Cream together shortening, peanut butter and sugar until light and fluffy. Add vanilla and eggs; beat well. Mix in flour, baking powder and salt, stirring only until blended. Stir in coconut. Spread evenly in greased 13 x 9 x 2-inch pan. Bake about 25 minutes or until golden brown at 350°. Cut into bars.
Brown hamburger meat and drain well. If using whole tomatoes, cut into small pieces. Put all ingredients into large pot. Add salt and pepper to taste along with seasoning meat. Cook approximately 30 to 45 minutes on low to medium heat. One can add or delete any amount or vegetable to your preference. Double for larger servings.
Place angel food cake pieces in the bottom of a large bowl. Mix pudding according to package directions. Pour over pieces of cake. Pour pie filling on top of the pudding. Spread Cool Whip over the pie filling and chill and serve.
In blender, blend onion, water, gelatin and lemon juice. Remove bones from salmon and blend into onion mix. Add half and half, mayonnaise and dill. Place in a greased mold and refrigerate. Unmold. Serve with a mixture of 1/2 sour cream, 1/3 mayonnaise and chopped fresh dill.
Preheat oven to 350°. Mix the ingredients in a greased casserole dish. When mixing fried onions, use only 1/2 the can; use the rest to sprinkle on top. Bake about 30 minutes, uncovered.
Grease lightly a square 8 x 8 x 2-inch dish. Spread broccoli in dish. Beat sour cream, cottage cheese, Bisquick, margarine and eggs with hand beater 1 minute. Pour over broccoli; arrange tomato slices on top. Sprinkle with Parmesan cheese. Bake until golden brown and knife inserted halfway between center and edge comes out clean, about 30 minutes. Cool 5 minutes. (I have made this with fat-free dairy products to make this even a lighter dish.) Makes 6 to 8 servings.
Add ingredients in order given; mix well. Grease and flour loaf pan. Bake at 350° for 1 hour.
In a sauce pan, combine sugar, milk, cocoa, butter. Bring to a boil and boil for 1 minute. Remove from heat and add peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper.
Heat corn and milk; gradually add egg and seasonings. Add 1 1/4 cups cracker crumbs. Mix well and pour in greased casserole dish. Sprinkle remaining crumbs and melted butter over top. Bake at 350° for 30 minutes.
Mix all ingredients and let stand about 1 hour. (Be sure to mix yeast in lukewarm water before putting in flour and cake mix.) Punch down and make into rolls. Let rise (about another hour). Bake at 350° for 15 minutes. Makes 40 rolls.
Dissolve yeast and sugar in water. Mix oil and buttermilk. Add to yeast water. Sift soda with flour and add to oil and add to buttermilk. Mix well and refrigerate. Use as much as needed. Roll and cut out. Cook at 450° until brown.
Form the ground chuck into small balls (about 25). Melt the butter in a large, deep skillet or in a soup pot. Add meat balls and cook, stirring often, until lightly browned. In a medium bowl, combine mushroom soup, onion soup mix, and water. Mix well and add to meatballs. Shake pan gently to coat meat balls. Add homestyle vegetables and tomatoes. Cook over medium-low heat for about 15 to 20 minutes, adding more water, if needed.
Beat all ingredients together. In a baking dish, break up bread and add raisins. Pour the liquid mix over and bake in 325° oven for 30 to 45 minutes or until a knife comes out clean from the middle.
Drop 4 ounces macaroni into 3 cups rapidly boiling salted water (2 teaspoons salt). Bring back to rapid boil. Cook, stirring constantly, for 3 minutes and let stand 10 minutes. Rinse with hot water; drain.
Beat eggs and add other ingredients. Mix well and pour into greased 9 x 13-inch pan or two 8-inch square pans. Bake at 375° for 25 to 30 minutes. This freezes well.
Wash ham well. Place in large roasting pan. Slice into skin of ham 1 inch apart, turning ham once. Salt and pepper well. Pat on 1 cup brown sugar and spices. With toothpicks, put cherries and pineapple decoratively. Add more crushed cloves to top. Partially cover ham 1/2 time. Bake at 325° to 350° for 30 to 35 minutes per pound. Slice and serve.
Press ground beef into a square baking pan. Arrange frozen Tater Tots over meat. Spread undiluted soup over Tater Tots. Bake, uncovered, at 350° until casserole is hot and bubbly, about 30 minutes.
Preheat oven to 400°. Grease a 9 x 13-inch casserole dish. Brown ground beef in a skillet; drain and set aside. Saute onion until brown. Combine ground beef, onion, taco seasoning and salt and place in a casserole dish. Top with green chilies. Beat milk, eggs and Bisquick together for 15 seconds at high speed with an electric mixer or beat for 1 minute by hand. Pour mixture over green chilies and bake for 20 minutes; remove from oven and top with tomatoes and cheese. Bake for an additional 10 minutes; remove and let cool for 5 minutes. Slice and serve with usual taco dressing: sour cream, lettuce (shredded), cheese (shredded) and salsa. Serves 6 to 8.
Using an electric mixer at low speed, beat eggs in a large bowl. Gradually stir in sugar, then beat at medium speed for 10 minutes. Sift together flour, baking powder and salt; blend into egg mixture alternately with butter, mixing well. Cover dough with waxed paper and chill 1 hour. Dust work surface lightly with flour and pat out half of the dough at a time to 1/2 inch thickness. Lightly dust springerle board or sprinkle rolling pin and press it firmly down on dough. Lightly grease baking sheet and sprinkle evenly with anise seed. Lift dough carefully to baking sheet and let stand overnight. Bake at 350° for 5 minutes, then reduce heat to 300° and continue baking for 10 minutes.
Mix graham crackers and melted margarine. Press in 9 x 13-inch pan. Beat butter, eggs, sugar and vanilla. Beat until firm. Spread over graham crackers. Peel and slice bananas, dip in drained pineapple juice and place on butter-egg mixture. Put pineapple over bananas. Top with Cool Whip, walnuts and maraschino cherries. Refrigerate. Dribble chocolate on top. Serves 15.
Mix together and simmer for 20 minutes or until onions are done and mixture is thick.
While cake is hot, spread peanut butter on top. Put in refrigerator to cool. Melt Hershey bar and spread on top of cake. Put back in refrigerator for icing to harden.
Cream butter and sugar; add eggs and mix well. Sift dry ingredients together and add to butter mixture alternately with milk; blend. Stir in mincemeat and nuts. Bake in cupcake liners 20 to 25 minutes at 350°.
Brown meat; combine all other ingredients. Mix well. Bake in covered casserole or baking dish at 350° for one hour.
Arrange cookie dough slices on foil lined 14-inch pizza pan. Press to seal edges. Bake in 375° oven for 10 to 12 minutes. Remove from foil to serving plate to cool. Fold whipped topping into sour cream. Spread over crust and arrange fruit in concentric circles beginning in center with kiwi and move out in order listed. Chill and cut wedges to serve.
Brown meat in pan and drain fat off. Put meat, beans, and onion soup mix in a slow cooker or crock pot and let simmer until onions are tender; stirring occasionally. You can add as much of any and all of the ingredients as you want to fit the crowd. Kidney beans also work well.
Cream oil and sugar. Add eggs, one at a time. Add vinegar (sift together flour, baking soda, salt and cocoa). Add alternately with milk. Add food color. Divide among 4 (9-inch) layer cake pans. Bake in 350° oven until brown and cake's spring from sides.
Place all ingredients except for peas and wine into a heavy 4-quart casserole. Do not brown meat. Heat oven to 350°. Cover pan and watch it until it starts to bubble. Turn heat down to 250° and bake for 4 1/2 hours. Lift cover and gently press in package of frozen peas. Do not stir at all. Return to oven and bake for 1/2 hour. Just before serving, add wine. Serves 8.
Mix together and marinate; olive oil, lemon juice, chopped garlic, salt, pepper and oregano. Blend well and set aside.
Dissolve jello in boiling water. Add cream cheese and beat. Add pineapple, sugar, vanilla, coloring and nuts. Stir in 7-Up. Chill. Just before salad sets, stir again to keep nuts from coming to top.
Mix cake mix, sugar, oil and nectar. Add 1 egg at a time. Beat at least 5 minutes. Bake in tube pan 1 hour at 325°. Cool for 15 minutes. Remove from pan. Pour following glaze over cake:
Cream sugar, butter and crisco for 10 minutes or until fluffy. Add eggs one at a time and beat well. Add salt and baking powder to flour and vanilla and lemon to milk. Alternately fold in flour and milk mixtures. Bake at 325° for 1 1/2 hours.