HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain beets, reserving 1/3 cup liquid. In medium saucepan, gradually stir reserved beet liquid into cornstarch to make a smooth mixture. Add orange marmalade, vinegar and salt. Cook over low heat, stirring constantly, until mixture thickens and comes to a boil. Add butter and stir until melted. Add beets and stir gently over low heat until evenly glazed and heated through. Makes 3 to 4 servings.
Combine everything except chocolate chips and pecans in a bowl. Beat only until mixture is combined. Stir in chocolate chips and nuts. Pour batter into a 10-inch Bundt pan, greased and coated with flour. Bake at 350° for 50 to 55 minutes. Do not overbake.
Cook beef in large skillet until it loses redness; drain fat. Stir in water, uncooked macaroni, onion, peppers, salt and pepper. Cook, stirring, until macaroni is transparent. Add tomato sauce and Worcestershire sauce. Cover and simmer 20 minutes. Let stand 5 minutes with lid off.
Melt cream cheese in microwave for 45 seconds or until soft. Beat with other ingredients. Serve with strawberries, bananas, apples, etc. Can add juice from orange to dip mixture if desired.
Remove crust from bread and flatten each slice with a rolling pin. Mix together cream cheese, flavorings and egg yolk. Spread approximately 1 heaping teaspoon of the mixture per slice of bread. Roll the bread up as a jelly roll and cut into three pieces.
Mix flour and salt. Wash chicken pieces. Coat with flour and salt. Brown in 1/2 cup hot shortening. As pieces brown, arrange in a baking dish. Saute onion and melted butter in a saucepot until clear. Add other ingredients and bring to a boil. Pour over chicken in casserole dish and bake 1 hour or until tender.
Prepare linguine according to package directions, omitting salt and oil. Meanwhile, coat a large nonstick skillet with nonstick cooking spray; place over medium-high heat until hot. Add mushrooms, peppers and garlic; cook until vegetables are tender. Add artichokes, dressing, olives and parsley; cook, stirring occasionally until heated through, about 3 minutes. Combine vegetable mixture with linguine; toss well. Transfer mixture to serving dish. Sprinkle with cheese. Serve immediately. Makes 11 servings.
Put apples in dish. Mix water and cinnamon. Pour over apples. Mix the rest of the ingredients in bowl and pour over apples. Bake at 400° for 45 minutes.
Drain fruit and chill. Add pudding to 3 cups juice and cook until a good boil. Cool and mix with chilled fruit. Refrigerate and cool. Add bananas (just before serving) and serve.
Heat peas in microwave 10 minutes. Add cheese, water chestnuts, pimientos and butter. Cook until cheese is melted.
Peel eggs and slice lengthwise. Put yolks in medium size bowl; add remaining ingredients. Mix with mixer until smooth. Spoon into the egg white halves and place on serving platter. Sprinkle lightly with paprika.
In skillet, brown ground beef (season with salt and pepper to taste). Strain meat and set aside. Dice onion and pour water off of mushrooms. You can use the same skillet to melt butter and brown the onion and mushrooms. After you have done this, return the ground beef to the skillet and reheat.
Dissolve yeast in warm water; add sugar and salt. Put 1 cup flour in food processor. Add yeast mixture and blend. Add oil and flour, 1 cup at a time. Process until ball is formed. Remove to a floured counter and knead just until smooth. Shape into 2 balls and let rise for 10 minutes. Roll into a 9 x 12-inch rectangle, then roll up jelly roll style and put onto a baking sheet that has been greased and dusted with corn meal. Make 4 or 5 diagonal cuts on top with sharp knife. Cover with damp cloth and let rise 1 1/2 to 2 hours. Bake at 400° for 30 to 35 minutes. When done, brush with melted butter. Makes 2 loaves.
Combine tomatoes, oil, vinegar, basil, salt and pepper. Toss gently. Cover and chill at least one hour. Cook pasta al dente and drain well. Toss hot pasta with cold marinated tomatoes and serve or cover and chill. When serving, sprinkle with parsley and Parmesan.
Devil's Food or chocolate cake mix and cook per directions on box. Cook in large pan, 18 x 12-inch.
Combine all ingredients in saucepan. Cook over medium heat until steaming. Serve warm with tortilla chips.
Melt butter in 9 x 12 Pyrex dish while oven preheats to 350°. Mix milk, flour and sugar. Then add pie filling (apple, cherry, blueberry) and pour into greased dish. Cook until firm and lightly browned on top (about 30 minutes). Serves 6 to 8.
Heat oven to 350°. Grease and lightly dust with flour one (13 x 9 x 2-inch) pan. Pour boiling water over oatmeal and let stand 20 minutes. Cream oil, eggs and sugars together. Sift dry ingredients and add creamed mixture. Fold in oatmeal and raisins. Bake 30 minutes.
Boil sweet potatoes until cooked. Mash with mixer, adding milk, butter, salt, pepper and cinnamon. Add chopped pecans, chopped fine. Add brown sugar and 1 teaspoon vanilla. Continue mixing until all ingredients are mixed well. Place into a baking dish; place marshmallows on top. Bake until marshmallows are browned at 350°.
Pour 1 can Hawaiian Punch into ring mold; freeze. Mix remaining Hawaiian Punch and remaining ingredients. Add frozen ring. Serve. Serves 45.
Place wings, margarine and 3 cups water in stockpot. Bring to a boil. Cook on medium heat for 35 minutes until chicken is done. Add remaining ingredients to chicken and broth. Cook over low heat for about 30 minutes until noodles are soft.
Beat egg. Add remaining ingredients in order listed and beat until smooth. Yields 10 (4-inch) pancakes.
Mix Crisco and sugar together; add eggs and sour milk and beat well. Mix spices and soda with flour and add to mix. Mix well and add oatmeal and raisins. Drop on greased cookie sheet. Bake at 400° for 8 to 10 minutes.
Empty contents of macaroni and cheese package (including cheese packet) into casserole dish. Mix all together. Bake at 350° for 1 to 1 1/2 hours, until browned slightly on top and bubbly.
Cook milk and flour until it boils, constantly stirring. Let cool completely and add other ingredients and beat mixture about 5 minutes.
Add onion, garlic and celery to cooking oil and brown. Add salt, lemon juice (or vinegar), mustard, sugars, Tabasco, pepper, Worcestershire and tomato soup. Cook on low fire for 10 to 15 minutes. Makes 2	to 3 pints. May be stored in freezer for unlimited time.
Beat eggs. Add flour, sugar, margarine and vanilla. Mix well. Stir in chocolate chips and nuts. Pour into pie shell. Bake 1 hour at 325°.
Cook macaroni as package directs; drain and rinse with cold water. In a large bowl, combine macaroni with next 5 ingredients. Pour on Italian dressing; toss gently. Season to taste with salt and pepper. Place on lettuce leaves.
Sift together flour, baking soda and salt. Add cinnamon and sugar. Make a well. Add vanilla, walnuts, eggs and oil. Mix together. Add apples. Bake in a tube pan, greased and floured for 1 hour at 350°.
Mix together teriyaki, water, brown sugar, pineapple, garlic powder, ginger powder and pepper. Stir ingredients in large pot until brown sugar is dissolved. Add chicken to sauce. Cook on stove top until done. Approximately 30 minutes. Serve with rice or mashed potatoes. Take sauce from chicken after cooking and thicken with flour or cornstarch to make an excellent gravy for rice or potatoes.
Prepare mix as directed on package for pie filling except using 1 cup milk. Fold in whipped topping. Pour into crust. Chill several hours or overnight. Combine strawberries and sugar. Let stand 30 minutes, stirring occasionally. To each serving, add strawberry mixture. Makes 6 to 8 servings.
Marinate warm potatoes in French dressing 1 hour in a large bowl. Combine onion, parsley, pickles, pimiento, mustard, salt and pepper. Gently fold in sour cream. Add potatoes, celery and eggs. Toss lightly. Cover and chill at least 1 hour to blend flavors. Yields 6 cups.
Boil the sweet potatoes until tender. Peel and mash. Brown the butter and add to the potatoes. Add remaining ingredients, mixing after each. Put in greased baking dish and bake 35 minutes at 350°. Place marshmallows on top. Return to oven and brown lightly.
Butter 9 x 13-inch pan. Line with 1/2 stuffing mix. Heat oleo in broth; pour over stuffing. Mix chicken, onion, celery, salad dressing, salt and pepper. Spoon into pan. Beat eggs with milk and pour over mix in pan. Cover and refrigerate overnight. When ready to cook, spread soup and remaining stuffing over mix in pan. Bake at 300° for 50 to 55 minutes.
Sift flour, cocoa and salt together. Cream butter and sugar (gradually add sugar). Add eggs and blend. Add sifted dry ingredients, vanilla and nuts. Spread in a 13 x 9-inch pan, greased. Bake at 325° for 35 to 40 minutes. Cool and cut into squares. Sprinkle with powdered sugar.
Sift dry ingredients. Cream the oleo. Add sugar; gradually cream until light and fluffy. Add 2 tablespoons of milk, then eggs. Add dry ingredients, alternating with remaining milk. Fold in bananas, chips and nuts. Bake at 350° for 1 hour.
Combine minced shrimp, mayonnaise and onions together. Cover and refrigerate 4 hours or overnight for best flavor. Serve with your choice of crackers. (Easy to double.) Yields 1 1/2 cups.
Preheat oven to 350°. Line 8-inch square baking pan with aluminum foil, overlapping at two ends by 1 1/2 inches. Spray foil with nonstick spray. Sift together first 4 ingredients onto wax paper. Combine chocolate and margarine in saucepan over lowest heat, stirring frequently, until just melted and smooth. Remove from heat and stir in brown sugar, corn syrup, water and vanilla until well blended.
Preheat oven to 350°. Brown meat and season to taste with salt and pepper. Drain off grease. Mix all ingredients in a large bowl. Spread into 9 x 13-inch baking dish. Cover with foil. Bake 35 to 45 minutes. After 25 minutes check, may need to add a little extra water.
Mix thoroughly shortening and sugar, add eggs. Stir in milk and vanilla. Sift together dry ingredients and stir in. Blend in nuts. CHILL ONE HOUR. Heat oven to 375 degrees; drop rounded tablespoonful of dough 2 inches apart on greased baking sheet. Bake 10 minutes until delicately brown. While warm frost, garnish with nuts.
In a deep, 1-quart, heat-resistant (microwave-safe) casserole, combine all ingredients. Heat, uncovered, on High in microwave oven for 8 minutes or until the mixture boils. Stir mixture occasionally during last 3 minutes of cooking time. Sprinkle with cinnamon or nutmeg. Serve either hot or chilled. Serves 6.
Dredge cubed steak in flour and fry in small amount of oil in pressure pot, frying 2 or 3 pieces at a time. After all meat has been browned, put back into pot. Sprinkle with about 5 tablespoons flour. Pour on enough water to cover; add onion and salt and pepper to taste. Cook about 30 minutes after control jiggles on 10 pounds of pressure.
Grease baking sheet; set aside. Combine sugar and water. Cook, stirring constantly, until sugar dissolves. Add nuts and vanilla. Cook, stirring occasionally, until water evaporates and nuts are sugary (approximately 12 minutes). Spread nuts on sheet, separating them. Let stand until cool. Flavors can be added. Makes 1 pound.
Combine chili sauce and grape jelly in saucepan; cook over medium heat, stirring constantly until mixture begins to boil. Add sausage; cook an additional 3 minutes or until thoroughly heated, stirring often. Serve with wooden picks. Yield: 3 1/2 dozen.
In large kettle, combine all ingredients. Bring to boiling over moderate heat, stirring occasionally. Reduce heat; simmer, covered and stirring occasionally, 1 to 1 1/4 hours or until most of the liquid is absorbed and cabbage is tender. Thicken at end with a bit of flour sprinkled over the cabbage and stirred in.
Set oven for 375°. Line 9-inch pie pan with pastry. Add salt to egg yolks; beat until thick. Add sugar, 1/2 cup at a time, beating well after each addition. Add milk, butter or margarine and lemon juice; blend well. Fold in coconut and stiffly beaten egg whites. Turn into pie shell. Bake 50 minutes or until knife inserted comes out clean.
Peel cucumbers and slice 3/4 inch thick. Seed cucumbers with a doughnut cutter. Soak cucumbers overnight in lime water (2 cups builders lime to 2 gallons of water). Rinse very well. Cover with ice water for 3 hours. Drain. Cover with vinegar, sugar spice mix and allow to stand overnight. Bring to a boil and cook 35 minutes. Jar and seal. Makes 6-7 pints.
Saute onions and celery in margarine until tender. Thaw broccoli. Mix these ingredients well. Add cheese, water chestnuts, rice and mushroom soup. Bake in 350 degrees for 20 to 25 minutes.
Put sugar, flour and cocoa (in this order) in saucepan; stir to mix. Add milk gradually, stirring to dissolve sugar; add egg yolks. Cook over medium heat, stirring constantly until thickened. This will get really thick. Stir in butter and then add vanilla, stirring to smooth.
Mix first 4 ingredients; add next 4. Sift remaining dry ingredients into the mixture. Bake 1 1/2 hours at 325° in greased tube pan.
Cook macaroni until just done. Grate cheese. Drain macaroni and add the cheese while hot (save some to sprinkle on top). Stir in margarine and milk. Mix well. Add more milk if needed to make creamy. Bake in greased casserole dish until bubbly.
Scrape carrots and cut into thick slices. Boil carrots in water 10 minutes, or until tender, taking care not to overcook. Drain well and place in bowl with garlic, salt, pepper, oil, vinegar and oregano; stir and mix well. Let stand in marinade 12 hours before serving. When ready to serve, unmold on large serving plate. Surround with pineapple chunks, mandarin oranges or any fruit combination. Place fruit in the center, too.
Blend vanilla wafers or graham cracker crumbs and melted butter; press into a 9 x 13-inch pan. Cream the powdered sugar and butter; add eggs, one at a time, beating after each addition. Add melted chocolate. Beat until light and fluffy. Spoon over crumbs in pan. Refrigerate. Whip the cream (or use Cool Whip); gently fold in the marshmallows. Spread carefully over the chocolate layer. Sprinkle crushed mints over the top. Refrigerate at least 3 hours before serving. Cut into squares and serve. Very refreshing.
Defrost spinach. Mix with other ingredients. Serve in a hollowed out rye or pumpernickel round bread. Cut bread in bite size pieces. Place around outside of loaf. This is great as a veggie dip, too.
Place all raw items in casserole in order given. Cover and bake at 350° for 1 1/2 to 2 hours.
Mix first three ingredients. Bring remaining ingredients to a boil. Pour the hot marinade over the carrots, onion and pepper. Chill. Will keep for several weeks in refrigerator.
Boil potatoes in jackets. When done, peel and slice. Remove bacon from pan; put on top of sliced potatoes. Cook 1 large onion in bacon fat. Add flour, salt, pepper, 1 cup of water, sugar, vinegar and celery seed. Heat to the boiling point. Keep stirring until thick. Pour over sliced potatoes. Let stand 1 hour. Serve warm. Enough for 4 to 6 people.
Dissolve Jell-O in 2 cups boiling water; dissolve Knox gelatine in 1/2 cup cold water. Mix together and add 2 tablespoons red lemon-lemon juice. Kids love it.
Spray long Pyrex dish with Pam. Place raw, salted chicken in dish. Sprinkle chopped onion on chicken. Mix milk with soup; pour over chicken. Dot with margarine, or squeeze margarine over chicken in several places. Cover with foil; bake in slow oven (200°) for 3 to 3 1/2 hours. (Perfect for Sundays. Mine goes in around 9:00 and is done when I get home around 12:30.) Brown under broiler just before serving. You need no extra gravy for rice.
Preheat oven to 350°. Mix together milk and coconut; add vanilla and stir well. Stir in lemon peel. Put egg whites into bowl. Beat whites with electric mixer on low until frothy. Add salt and beat on high until stiff peaks form. Fold egg whites into coconut mixture. Drop batter by teaspoon onto buttered cookie sheets. Bake 15 minutes. Cool on flat surface. Repeat until all batter is cooked.
Preheat oven to 350°. Cream butter and sugar. Lightly beat egg yolks. Add to butter and sugar mixture. Add flour, flavoring and baking powder. Beat egg whites until stiff. Fold into batter. Pour into greased and floured tube pan. Bake for 1 hour.
Cream together the first 5 ingredients. Add flour, soda, salt, oatmeal and chocolate chips. Bake at 375° for 9 to 12 minutes.
Scramble and brown hamburger and onion. When mixture is done, add seasonings and Ragu sauce. Let simmer for 15 to 20 minutes. Cook the lasagna noodles according to package directions. When noodles are done, layer in a baking dish, then a layer of the hamburger mixture and a layer of the Mozzarella cheese (add cottage cheese if you want). Bake in a 350° oven until the cheese bubbles.
Bring butter and cream cheese to room temperature. Cream butter and cream cheese together, slowly adding sugar. Add flour, baking powder and vanilla until blended. Add nuts. Drop by teaspoon onto a cookie sheet. Bake at 350° for 10 minutes. Will brown lightly around bottom and lightly on top. Then they are firmly set.
Cream butter and sugar in a large bowl; add vanilla; beat until fluffy. Add eggs; beat well. Sift flour, soda and salt. Add to mixture alternately with buttermilk. Drop by teaspoon on greased baking sheet. Sprinkle with sugar. Bake at 350° for 10 to 12 minutes or until light brown on edge.
Beat cream cheese, sugar and rum until smooth. Fold in 2 cups nondairy whipped topping, pineapple juice and 2 cups coconut. Spread mixture in 8-inch square pan. Spread remaining nondairy whipped topping on top. Freeze 2 hours. Garnish with coconut, cherries and pineapple.
Tenderize boneless turkey or chicken breasts. Prepare marinade with the ingredients listed previously. Marinate meat for a few hours or overnight. Place foil on charcoal grill and grill meat approximately 10 minutes on each side (or until no longer pink).
Mix all together in large plastic container and freeze at least 1 day before you use it. Put ice in glass and 2 heaping tablespoonfuls of slush and fill glass with 7-Up.
Mix dry ingredients with peaches. Pour into single unbaked crust. Pour cream over. Bake at 400° for 35 minutes. Reduce to 300° for 10 minutes.
Cream the margarine and sugar. Blend in eggs and vanilla. Sift flour, baking powder and spices together and combine with margarine mixture. Stir in oatmeal, carrots, raisins and nuts. Drop by spoon on greased cookie sheet. Bake 13 minutes at 350°.
Melt the butter, water and cocoa. Add all remaining ingredients fast. Bake at 350° for 20 minutes on large cookie sheet.
Mix sugar and eggs; add flour, nuts, fruit and flavorings. Mix well.	Press into greased tube pan. Bake	15 minutes at 300°, then 1 1/2 to 2 hours at 275°.
Preheat oven to 350°. Grease baking sheets. In a large mixing bowl cream butter and sugars. Add the beaten eggs and mix thoroughly. Stir in the vanilla; beat in the peanut butter. Mix the flour with the baking soda and salt. Stir the flour mixture into the batter. Mix well. Roll into 1-inch balls. Roll balls in sugar and place 2 inches apart on baking sheets. Squash with a fork. Bake 10 to 12 minutes.
Slice the tomatoes, ripe olives and green olives. Chop the parsley. Mix all ingredients in a large bowl; add lemon juice to coat. Cover and place in refrigerator for 2 hours. Serve as side dish for chicken or steak or use as a garnish for hamburgers.
Grease and sugar 1 loaf pan and 4 or 5 mini loaf pans. Divide batter evenly and fill about 3/4 full. Bake at 350° for 35 to 45 minutes, until knife inserted comes out clean. Cool 10 minutes and remove from pan.
Microwave butter add marshmallows on Full power for 2 minutes in a large mixing bowl. Stir to combine ingredients. Cook on High for 1 1/2 to 2 minutes longer. Add cereal and coconut. Mix until well	coated	and spread out on cookie sheets. Cheerios can be substituted for Rice Krispies.
Mix together and spread in 13 x 11-inch Pyrex dish. Bake at 350° for 35 minutes.
Bring to a rolling boil in a deep pan the sugar, syrup and water. Cover and time for 3 minutes. Uncover and cook to soft ball. Pour in 2 stiff beaten egg whites. Beat until almost cool. Add nuts, salt and vanilla. Drop on wax paper.
Mix flour with baking soda. Combine butter, sugar, brown sugar, vanilla and pudding mix in large bowl. Beat until creamy. Beat in eggs. Gradually add flour mixture. Stir in chips. Drop by teaspoon onto greased cookie sheet. Bake at 375° for 8 to 10 minutes.
Cream the shortening and sugar. Add eggs; mix. Combine milk and molasses. Add to shortening mixture and mix well. Stir in raisins. Sift together flour, baking powder, cinnamon and cloves. Drop from teaspoon. Bake 12 to 15 minutes in 375° oven.
Stir ingredients well. Bake in 1-quart casserole dish at 400° for 15 minutes. Turn down heat to 325° and bake for 45 minutes.
Dissolve gelatine in 1/2 cup cold water. Stir in the cup of boiling water, sugar and add the lemon and pineapple with juice. Chill until firm. Make the Dream Whip according to directions on box. Fold into chilled pineapple. Use low speed of mixer. Slice cake into thin slices. Alternate layers of cake and mixture. Ice with Cool Whip. Sprinkle with coconut.
In a deep casserole dish, put 1/2 stick of margarine. Layer in this order: potatoes, onion and cheese, ending with cheese on top. Put salt and pepper between each layer.
Fry onion in 1/2 cup margarine until translucent. Add tomatoes, stirring to break up. Add 1 teaspoon salt. Simmer 40 minutes, stirring occasionally.
Cook spinach, drain and squeeze out liquid or let thaw and drain. Mix all ingredients well. Chill at least 2 hours or overnight. Roll into 1-inch balls. Freeze or refrigerate overnight. Bake at 300° for 30 minutes until golden brown. May also freeze after cooking.
Beat eggs, milk, baking mix and salt until foamy. Rinse chilies with water. Place in greased 8 x 8-inch baking dish. Sprinkle tomatoes and onion evenly over chilies. Pour egg mixture over vegetables. Sprinkle with cheese. Bake, uncovered, until egg mixture is set and cheese is melted, 40 to 45 minutes. Makes 6 to 8 servings.
Cook sugar, milk, butter and cocoa for 1 1/2 minutes. Start counting when mixture reaches a full rolling boil. Remove from heat and add oats, nuts, vanilla, and peanut butter if desired. Beat until well blended. Spoon onto wax paper.
Cream butter and 1/2 cup sugar in a 1 1/2-quart casserole or baking dish. Sift flour, baking powder and salt together. Add alternately with milk to creamed mixture. Stir well. Drain cherries; add enough hot water to juice to make 1 1/2 cups liquid. Add extract. Mix cornstarch with remaining sugar. Add to liquid. Bring to boil, stirring constantly. Pour hot juice over batter; spread cherries on top. Do not stir. Bake at 350° for 40 to 45 minutes. Serve warm with cream, whipped cream or ice cream.
Brown the pork pieces with garlic. Then add ginger and after 2 minutes, add the onion and tomatoes. Simmer for 5 minutes, until a red gravy is produced. Add the spices such as salt and pepper to taste. Patis (Filipino fish sauce) may be added in place of salt. Then add the vegetables. Simmer until the vegetables are tender and flavorful.
Combine all ingredients; spoon into a greased 8-inch square baking dish. Cover and bake at 350° for 30 minutes or until casserole is thoroughly heated. Yields 4 to 6 servings.
Mix the first 7 ingredients together. Pour into an unbaked pie shell. Add the pecans and bake for 40 minutes at 350°.
Dissolve 2-level teaspoons baking soda in a cup of lukewarm water. Combine 1 cup Miracle Whip dressing and 1 cup sugar, beating well. Combine with water and baking soda. Sift together into first mixture, flour, cocoa and salt. Beat until smooth. Add vanilla. Pour into greased 10 x 13 inch cake pan and bake at 350° for 20 - 30 minutes.
Preheat oven to 325°. Cream sugar and shortening. Add eggs. Sift dry ingredients. Add alternately with buttermilk. Add flavorings. Beat 15 minutes. Bake in a greased and floured tube pan for about 50 minutes.
Heat oil in skillet over medium heat and add onion and pepper strips. Cover and cook until peppers are slightly softened. Place in bowl and add vinegar, sugar, salt and pepper. Can be prepared 1 day ahead. Cover and refrigerate.