HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring to boil water, vinegar and salt. Boil 15 minutes. Remove all cloves from pickling spice; wrap remaining spice in cheesecloth or tea holder and hang in vinegar mixture. Trim asparagus and blanch for 1 1/2 minutes. Then plunge into ice water. Place in each jar 1 clove garlic and 1 hot chili. Pack asparagus in wide-mouth jar standing on end. Then pour hot brine into jars. Seal jars and store 2 or 3 months before opening.
Mix the pudding with the milk. Add the cream cheese. Fold in the Cool Whip. Place vanilla wafers in bottom of large glass oblong dish. Add cut up bananas. Pour filling over and top with vanilla wafers.
Mix cornstarch and sugar. Add egg yolks, milk and butter. Cook in double boiler until thick. Remove from heat. Add vanilla and coconut. Mix well. Pour into pie crust and top with meringue.
Put caramels, marshmallows and milk in top of double boiler. Place over boiling water. Cook, stirring occasionally, until mixture is melted and smooth, about 25 minutes. Remove from heat and cool. Stir in pecans. Whip the cream and fold into caramel mixture. Combine crumbs and butter. Reserve 1/4 cup. Press remainder into bottom of 10 x 6-inch dish. Top with caramel mixture. Sprinkle with crumbs. Chill several hours or overnight. Cut into squares. Serves 6.
To the 2 cups cooked rice, add the 6 remaining ingredients and mix well. Place in baking dish. Put orange marmalade on top. Put in oven and bake for 20 minutes at 325°.
Saute onion and carrots in pan or skillet until soft. Add rice and mix. Add water and bouillon; bring to a boil. Cover and let simmer 15 minutes. Uncover and add almonds and sugar.
Grind cranberries, oranges, apple and celery. Add sugar. Let set. Mix Jell-O with boiling water; add fruit. Chill in fridge.
Peel cucumbers and slice very thin. Sprinkle with salt and stir. Let stand approximately 15 minutes. Peel and slice onion (thin). Squeeze salt water from cucumbers. Mix other ingredients and pour over cucumbers. Add pepper. Chill before serving.
Boil broccoli in 1/4 cup water until tender; drain. Place in casserole. Mix milk, soup, onion and cheese. Pour over broccoli. Mix cracker crumbs and butter. Sprinkle on top and bake at 350° until bubbly.
Mix sugar, butter, eggs, salt and syrup. Stir in pecans. Pour into pie crust and bake at 350° for approximately 45 minutes.
Grind the cranberries. Mix the ground cranberries and sugar until the sugar is dissolved. Add the crushed pineapple and mandarin oranges. Dissolve the jello in 1 cup hot water. Add to cranberry mix and pour into mold or large bowl.
In large bowl, stir yeast, sugar and salt. Add shortening, warm water and flour. Stir, then let rise for 2 hours in warm place. After they rise double, place on floured surface, knead, then make into rolls. Put into pans. Let rise double again, about 2 hours. Place in oven at 400° until brown. Yield: 30 rolls.
Mix all ingredients together. Place in 9 x 13 casserole. Melt 1 stick margarine with 1 stack crushed Ritz crackers. Put on top of casserole. Bake at 350 degrees for 45 minutes.
With an electric mixer, combine water, salt, butter, milk, potato flakes, cream cheese, sour cream, onion, egg, parsley and dried chives. Mix well. Fold in Cheddar cheese. Turn mixture into a greased 13 x 9 x 2-inch baking dish. Bake in preheated 350° oven for 45 minutes or until heated through and bubbly.
Melt butter in medium saucepan. Add onion and mushrooms. Cook until onion is clear. Add rice, chicken broth and dill weed. Bring to a boil. Turn heat to simmer. Cover and cook for 10 minutes. Add asparagus. Simmer until most liquid is absorbed. Serves 4
Place apples in a buttered 9-inch baking dish. Combine water and cinnamon; pour over apples. Mix sugar, flour and margarine until crumbly. Spread over apples. Bake at 350° for 35 to 40 minutes. Serve topped with ice cream if desired. Makes 6 to 8 servings.
Spray 8 x 8-inch square pan with nonstick spray. Blend 1/3 cup Splenda, egg substitute, milk, vanilla and maple extract in medium bowl. Tear cinnamon raisin bread into small 1 x 2-inch pieces. Toss bread and sliced apples with egg mixture in bowl. Coat bread evenly and pour into prepared pan. Cut cream cheese into 8 chunks and place on top. Blend remaining 1 tablespoon Splenda granular and cinnamon together. Sprinkle over strata. Cover and refrigerate overnight. Bake 40 to 50 minutes or until lightly brown and set in a 350° oven. Makes 8 servings.
Mix lime jello, hot water, cold water, mayonnaise and vinegar all together. Let cool (thicken slightly) and whip. Finely chop cabbage, green pepper, green onions, radishes and celery. Add to whipped jello. Slice stuffed olives and put in bottom of jello mold. Pour jello mixture over top and put in refrigerator.
Combine all ingredients and pour into pie crusts. Freeze; when firm, cut each pie into 8 pieces.
Cook noodles; drain. Beat eggs. Add sugar, melted margarine, vanilla and cinnamon to beaten eggs. Add the remaining ingredients. Bake at 350° for about 1 hour. Can use a 9 x 11-inch pan.
Fry bacon until crispy and crumble. Combine first 6 ingredients and cook until tender. Add a small amount of milk to flour. Add slowly to first mixture. Add remaining milk; cook until thickened. Add cheese and bacon.
Beat egg until light; add milk, dry ingredients (mixed and sifted) and melted butter. Drop by spoonfuls in hot deep fat (370°); fry until light brown and cooked through, which must at first be determined with a skewer or by breaking apart. Remove with skimmer and drain on brown paper. Makes 12 to 15 cakes.
Mix margarine, brown sugar, flour, baking soda, eggs, vanilla, salt and oats together and put 2/3 of mix in large jelly roll pan. Leave a 1-inch space at edge of pan as mixture will expand during baking. Melt chips and add milk, nuts and vanilla. Pour over cookie mixture in jelly roll pan. Dot reserved cookie mixture by teaspoon over chocolate mixture, about 1 1/2-inches apart. Bake at 350° for 25 minutes.
Break apart angel food cake; spread over bottom of 9 x 13-inch pan. Place sliced strawberries over cake. Prepare jello using "quick set" directions on box. Pour jello over cake and strawberries. Cool until set. Top with Cool Whip.
Boil sugar and water until it threads (240°). Pour over egg whites and beat. Let it stand. Boil sugar, water and white syrup. Cook this until it threads (248°). Pour second mixture into first mixture and beat until quite stiff. Add vanilla and continue beating until stiff enough to hold shape. Add nuts, mix and drop. Makes 5 dozen pieces.
In large bowl combine first 5 ingredients; blend well. Stir in remaining ingredients; blend well. Chill dough for easier handling. Heat oven to 400°. Roll dough 1/3 at a time on floured surface to 1/8 inch thickness. Cut with floured cookie cutter. Place 1 inch apart on ungreased cookie sheet. If you want to, sprinkle with sugar. Bake 8 to 10 minutes, until edges turn light brown. Immediately remove. Makes 60 to 72 cookies.
Combine first 4 ingredients. In another bowl, combine eggs, yogurt, butter and vanilla; mix. Add to dry ingredients until just moistened. Fold in strawberries. Fill muffin cups 2/3 full. Bake at 375° for 15 to 18 minutes until toothpick comes out clean. Cool for 5 minutes before removing from pan. Makes 1 dozen.
Place rice in bottom of greased baking dish; lay pieces of fryer on rice and sprinkle with soup mix. Combine soup, milk, salt and pepper; pour over chicken. Bake at 300° for 2 1/4 hours; cover with foil for first part.
Mix all ingredients together. Cut apples in wedges to dip. Store in refrigerator.
Mix all ingredients, except bread crumbs. Place in a casserole. Top with bread crumbs. Bake at 350° for 30 minutes or until done.
Cut margarine in flour; mix like pie dough. Add sour cream; mix well. Divide into 2 parts. Roll 1 part on floured wax paper; put on cookie sheet. Spread with apricot preserves. Roll out other part and cut out in strips. Lay strips 1 way, then the other. Bake 20 to 25 minutes at 375°. Cool slightly, then sprinkle with powdered sugar and cut into squares.
Add peaches to 2 cups water. Cook until peaches are tender. Add sugar and stir to dissolve sugar. Mix cornstarch and 1/4 cup water. Dip peaches out of juice and put in pan. Add cornstarch and water to juice. Cook until it begins to thicken. Pour over peaches and add butter.
Mix first 5 ingredients. Pour into greased 2-quart casserole and top with crumbs and cheese. Bake at 350° for 30 to 35 minutes. Makes 5 to 6 servings.
Pour pineapple juice in pan and mix flour, sugar and marshmallows. Cook until it begins to thicken; set aside to cool.
Mix ingredients in order given. Mix well. Form into walnut sized balls. Roll in granulated sugar, place on greased cookie sheet and flatten with a glass dipped in granulated sugar. Place pecan half on top. Bake at 350° until light brown. When warm, not hot, sprinkle with powdered sugar.
In large skillet, brown onions and celery in margarine. Add flour and mix until smooth, then add broth, milk, salt, pepper, paprika and soup. Cook slowly, stirring constantly, until slightly thickened. Add pimentos, eggs, peas and chicken. Simmer until mixture is thick, about 20 to 30 minutes. Pour into toasted cups or over regular toast.
Mix pudding according to directions on box. Mix cream cheese and Cool Whip. Crush 1/3 of Oreo cookies in 9 x 13 glass pan, then 1/3 pudding and Cool Whip and then layer. Refrigerate.
Dissolve Jell-O in water. Add lemonade and let set in refrigerator until slightly thickened. Mix Cool Whip with a blender and pour into a 2-quart mixing bowl.
Mix all ingredients. Chill. Roll out. Bake at 350° for 7 to 8 minutes.
Mix soup, sugar, mustard and salt. Add 2 cans of water to this and stir. Pour over beans. Quarter an onion and place in the corners. Cover the top with strips of bacon. Bake at 250° for 4 to 5 hours. Bake, uncovered, usually 4 hours is perfect.
Sprinkle brown sugar over bottom of 10-inch pie plate. Arrange plums over sugar in baking dish. Stir together flour, granulated sugar and cinnamon in medium size bowl. Stir in egg until mixture is crumbly. Sprinkle over plums. Pour melted butter over top. Place dish on aluminum foil lined baking sheet. Bake in preheated 375° oven for 30 to 40 minutes or until bubbly. Serve warm or at room temperature.
Beat eggs and add sugar, syrup, salt and vanilla, then fold in oats. Bake at 350° for 1 hour.
Cream sugar and shortening. Add eggs, rind, and milk. Mix well. Add flour, salt, baking powder, nuts. Mix well. Bake at 350° for about 1 hour. While loaf is still hot, spread on the following mixture: Juice of 1 lemon and 1/2 cup of sugar.
Prepare fruit and combine in large bowl. In separate bowl, whisk dry pudding mix with 3/4 cup reserved pineapple juice or orange juice. Add this sauce to fruit and gently toss to coat. It may seem a little thick but will thin while standing. Serve or refrigerate until chilled.
Sift flour, sugar and cocoa together. Melt butter in skillet. Sift together dry ingredients and add to butter. Add egg yolks and milk. Stir until thickened. Remove from heat; add vanilla.
Mix the cake mix, pudding, oil, water and eggs together. Put into a baking pan and bake at 350° until done. Cool.
Saute onion, celery and green pepper in butter until tender. Cook chicken in water. Cut up chicken and add to onion, celery and green pepper. Cook a little more and add cream of chicken soup, bouillon cubes, salt and pepper. Mix with spaghetti.
Cook first three ingredients to a boil and then simmer for two hours. Cool. When cool add vanilla and liquor. Best when sits for 2-4 weeks.
Grind peppers and onions in blender. Cover ground peppers and onion in boiling water mixed with salt. Let stand 5 minutes. Drain water. Add sugar and vinegar to cover vegetables and simmer for 30 minutes. Pack in jars while hot and seal.
Knead together; roll out paper thin. Brown in dry skillet. Makes 3 dozen (8 inches in diameter).
Cream sugar, margarine and shortening. Add egg yolks. Beat well. Add soda to buttermilk, then add alternately with flour and salt mixture. Add vanilla. Fold in beaten egg whites, then gently stir in nuts and coconut. Bake in 3 (9-inch) greased and floured pans at 325° for about 30 minutes.
Melt margarine in a casserole dish. Add rice to two cups of boiling water and set aside. Beat egg slightly; stir in sugar, vanilla, milk and raisins and add rice. Bake at 350° for 20 to 25 minutes.
Mix together egg yolks, oil, salt, Parmesan cheese, oregano, parsley, pepper and garlic powder. Thaw bread, but do not let rise.
Preheat oven to 350°. In large saucepan over low heat, melt 1 cup chips with margarine; remove from heat. Add biscuit mix, sweetened condensed milk, egg and vanilla. Stir in remaining 1 cup of chips. Turn into well-greased 13 x 9-inch baking pan. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool. Garnish as desired. Cut into bars. Store in covered container. Makes 24 to 36 bars.
Saute pepper, celery and onion in bacon drippings. Add corn, pimento and mushrooms. Mix cornstarch and water and add to mixture to thicken. Add shrimp. Salt and pepper to taste. Pour in greased casserole and sprinkle cheese on top. Bake in a 400° oven for 30 minutes.
Mix the first five ingredients. Make ahead and freeze. Partially thaw. Add ginger ale and sherbet before serving. Makes 2 gallons.
Sauce: Mix butter and 1 teaspoon of water. Add flour. Don't brown. Add milk at room temperature. Stir. Cut cheese and add to mixture with Digol.
Measure flours before sifting. Cream butter and sugar. Add flour and eggs, 1 at a time, slowly to mixture. Add a tablespoon of water to mix until ingredients are light and fluffy. Add vanilla. Flour and grease tube pan and line pan with paper, if you like, that is cut to fit the bottom. Bake at 325° to 350° for 45 minutes to an hour. Test with a toothpick.
In large saucepan, combine potatoes, celery, carrots, onion, parsley, chicken stock and pepper. Cover and simmer 15 to 20 minutes, or until tender. Gradually add milk and flour together until blended well. Pour milk mixture into vegetables and cook, stirring constantly, until thickened. Add cheese and stir until melted. Makes 5 cups.
Combine the gelatin, cornstarch and sugar. Add boiling water. Mix, return to heat and bring to boil; set aside to cool. When cool, pour over freshly capped strawberries which have been placed in a baked pie shell. Chill until well set. Top with whipped cream.
Brown ground beef. Add broccoli, cheese, sour cream, onion, salt and pepper. Mix well. Spread crescent rolls out. Spoon meat mixture onto rolls. Roll up. Brush with egg and bake at 375° until rolls are brown.
Mix soup mix, dressing and water in a 9 x 13-inch baking dish. Roll chicken pieces in mixture. Bake uncovered, skin side up ( or use skinned chicken), at 350° for 35 minutes.
Blend cake mix, pudding, eggs, oil and water in a large mixing bowl. Beat at medium speed for 4 minutes. Stir in coconut and nuts. Pour into 3 greased and floured 9-inch cake pans. Bake at 350° for 35 minutes. Cool in pans 15 minutes. Remove and cool on racks. Frost with Coconut Cream Cheese Frosting.
Brown onion and spareribs. Add 1/2 cup water and cook 1`0 minutes. Add cut up cabbage and enough water to cover cabbage. Cook 1/2 hour; add tomato paste. Cook all together for 45 minutes to 1 hour on top of stove.
Combine milk, lemon juice, pineapple and pecans. Fold in whipped topping and chill in refrigerator. Just before serving, fold in banana slices. Yields 6 to 8 servings.
Combine cocoa and sugar in a small saucepan; stir in milk. Bring to a boil, stirring constantly. Remove from heat. Add butter and vanilla, stirring until butter melts. Serve warm over ice cream. Yield: 1 1/2 cups.
Cut potatoes into chunks. Combine flour, cheese, salt and pepper. Moisten potatoes in water. Shake potatoes in flour mixture and place in single layer in baking dish. Bake at 375° about 1 hour. Turn after 30 minutes with spatula.
Cream sugar and shortening; add rest of ingredients. Drop by teaspoon on cookie sheet. Sprinkle with white or colored sugar. Bake at 375° for 12 minutes.
Toss salad greens, spinach, eggs, onion, mushrooms, bean sprouts and bacon in a large bowl. Combine oil, vinegar, chili sauce, sugar and Worcestershire sauce. Mix well. Pour over salad before serving.
Mix first 3 ingredients. When ready to serve, put in punch bowl and add lumps of sherbet.
Dissolve gelatin in water. Melt cheese and soup in small saucepan; beat until smooth. Stir in gelatin. Add remaining ingredients except crackers. Mold in fish mold or small bowl. Cover and chill at least 6 hours, or until set. Unmold; serve with crackers. Serves 8.
Combine flour, sugar, cocoa, cornstarch, baking soda and salt. In a separate bowl, using fork or wire whisk, mix egg whites, water and corn syrup. Add to flour mixture. Stir until smooth. Pour into prepared pan (9-inch square or 6-cup muffin tin). Bake in a 350° oven 35 minutes or until toothpick inserted in center comes out clean. If desired, sprinkle with confectioners sugar.
Preheat oven to 325°. Melt butter and chocolate together. Add remaining ingredients in order listed. Spread batter in greased 9-inch square pan. Bake for 30 minutes. Cut into 18 squares while still warm.
Prepare your own meatball recipe. In large pot, add chili sauce, tomato sauce, cranberry and sugar. Blend until soft. Add meatballs. Cook until meatballs are firm. Stir gently. Cut cabbage into strips. Place cabbage and sauerkraut on top. Simmer 1 1/2 to 2 hours.
Place crescent rolls on a baking sheet (do not pull apart). Brush with egg whites and bake at 350° until done.
In large bowl, mix together first 5 ingredients. In another bowl, mix rest of ingredients, except carrots. When well blended, add carrots, then combine to flour mixture. Stir just until blended. Spread in ungreased 13 x 9-inch pan. Bake at 350° for 25 minutes or until toothpick comes out clean. Cool on rack. Frost with Citrus Cream Cheese Frosting. Cut into bars.
Combine all ingredients; toss lightly. Season to taste. Chill. Serve on lettuce leaves; garnish with tomato wedges. Serves 6 or 2 or 3 hungry men.
In a 1 1/2 to 2-quart saucepan, combine sugar, cocoa and flour. Add enough milk to make moist, then stir in egg yolks. Add remaining milk, vanilla and butter. Cook, stirring constantly, until thick like pudding. Pour in baked deep dish pie crust. When cool, top with egg white topping or Cool Whip. "Enjoy."
In a large pot of boiling water, add salt and cook macaroni until tender; drain. Cool to room temperature. Toss with cheese, celery, green pepper and onion.
Wash mushrooms. Finely chop mushrooms and onion. Saute in butter until tender but not browned. Add ham, bread crumbs and pimento. Stir until combined. Place mushroom mixture in baking dish. Bake, covered, at 350° for 15 minutes.
Melt butter or margarine in small saucepan over low heat. Add cocoa, stir until blended. Remove from heat.
Mix cornbread mix according to package directions. Brown sausage and drain. Add drained sausage to cornbread mixture. Add soup; mix well. Pour into a 9 x 9-inch baking pan sprayed with Pam cooking spray. Bake until done in a 350° oven.
Heat oven to 400°. Mix mayo, cheese and bacon together; spread on bread. Put in oven for 4 minutes, until bubbly and hot. Spread may be made ahead and kept on bottom shelf of refrigerator. Bacon must be very crisp.
Heat vegetable oil. Cook pork until it loses color. Add shrimp. Cook for 1 minute. Add vegetables and salt. Cook for 2 minutes, stirring often. Sprinkle with cornstarch; mix well. Stir in soy sauce. Turn into colander; cool completely.
Heat oven to 400°. Stir vegetables, turkey and soup in ungreased 9-inch pie plate. Stir remaining ingredients until blended. Pour into pie plate. Bake about 30 minutes or until golden brown. Makes 6 servings.
Combine all ingredients and mix well. Chill for 2 to 3 hours before serving.
Add skim milk to instant vanilla pudding. Beat with electric beater. Stir in small can of pumpkin and peanut butter. Pour into chocolate pie crust. Chill.
Saute onion, green pepper and mushrooms in butter about 15 minutes. Add tomatoes and simmer 5 minutes. Add paprika until deep red. Lay chicken on top and cover. Cook for 45 minutes to 1 hour on medium heat. Remove chicken and add sour cream. Pour over chicken. Garnish with parsley and serve with rice.
Melt margarine in saucepan over medium heat. Add garlic; saute 1 minute. Stir in flour. Gradually add milk, stirring with a wire whisk until blended. Cook 8 minutes, stirring constantly. (Should get more thick and bubbly.) Stir in cream cheese; cook 2 minutes (will get very thick at this point.) Add 1/2 to 1 cup Parmesan cheese (depending on taste), stirring constantly until it melts. Pour over hot fettuccine; toss well to coat. Top with 1/4 cup Parmesan cheese, parsley and pepper. Serving size: 1 cup (345 calories per serving; 25% from fat).
Use greased baking dish. Put layer of peeled apricot halves, cover with brown sugar, then a layer of crumbled Ritz crackers and dot thickly with lumps of butter. Repeat to top of dish. Bake in 300° oven 1 hour. Should be thick and crusty on top. It is best to drain apricots. Serves 10 to 12 .
In a saucepan, combine margarine, brown sugar, corn syrup and salt. Boil for 5 minutes. Remove from heat and add baking soda and vanilla. Immediately pour over popped pop corn. Bake at 200° for 1 hour. Remove from oven, spread on wax paper and break apart the large pieces.
Combine sugar and cream in a heavy saucepan. Bring to a boil, stirring constantly. Boil gently for 6 minutes without stirring. Remove from heat. Add chocolate; stir to blend. Stir in butter and vanilla. Chill until mixture begins to thicken. Beat until thick and creamy. Chill again, if necessary. Makes enough to frost an 8 or 9-inch two-layer cake.
Combine first five ingredients. Spread on muffins (halves). Sprinkle with cheese. Bake at 450° for 10 to 20 minutes.
Combine jello and boiling water. Stir and add frozen strawberries. Cool and chill. When partially set, add bananas and Cool Whip.
Roast pecans; place shelled pecans on cookie sheet. Put 5 to 8 pats of oleo on pieces. Bake at 225° for 1 hour, stirring often. Mix cake according to directions on box. Add 1 cup chopped pecans. Use 3 (8-inch) round pans.
Mix dry ingredients well. Quickly stir in water and drop by teaspoonful into hot oil or shortening. Fry until golden brown. If desired, make into patties.
Put chocolate and butter into a medium heavy-bottomed saucepan. Cook and stir over low heat just until chocolate melts. Remove pan from heat and alternately stir in sugar and milk. Cook over low heat, stirring constantly, until thickened, about 5 to 8 minutes. Add vanilla or liqueur. Refrigerate, covered, up to 3 weeks. Makes about 3 cups.
Saute garlic and chicken in olive oil. Add broccoli, tomatoes, seasonings, butter, wine and chicken broth. Cover and simmer until broccoli is cooked (10 to 15 minutes). Add cooked bow ties; sprinkle with Parmesan cheese. Serves 2.
Mix first 5 ingredients together. Put fruit on crust first; then pour the first mixture over fruit. Chill for 4 to 5 hours.
Mix soups together with water. Place chicken in casserole dish. Pour soups over. Sprinkle Lipton onion soup on top. Bake at 350° for 45 minutes. Boil egg noodles. Serve chicken over egg noodles.
Mix as you would a fruit cake. Add more flour if needed. Bake in 3 layers at 325° for 45 minutes. Use caramel icing.
Mix together the eggs, brown sugar and white sugar. Add melted butter, flour, vanilla and nuts. Pour into a greased 9 x 5-inch pan. Bake 35 minutes at 350°.
Layer the first 6 ingredients. Sprinkle the sugar over the mayonnaise. (Can put another layer of lettuce after sugar, if you want.) Sprinkle bacon bits on top; you may also add chopped shrimp or eggs, if you wish. Top with grated Cheddar cheese.
Bring Jell-O and pineapple to boil in pot on stove. Remove from heat and add 1 cup cold water. Mix thoroughly and put into refrigerator and let Jell-O come to a soft jell. Then remove from fridge and beat in one container of Cool Whip and pour into dish and top with cherries and nuts and refrigerate.