HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine juices and sugar in crock-pot. Stick cloves all around in the orange and cut in slices. Place orange slices and cinnamon sticks in mixture. Simmer on low heat for 1 hour.
Combine all ingredients, except mushrooms; bring to a boil. Add mushrooms and simmer 5 minutes. Chill overnight. Drain and serve with toothpicks. Can make several days ahead and keep in refrigerator (even 2 weeks).
Mix pudding with milk. Add Cool Whip and sour cream. Layer with bananas and wafers.
Flour bottom of tart pan and add crust. Bake unfilled pie crust at 450° for 15 minutes. Let cool. Blend together next 4 ingredients and pour into cooled baked shell. Let chill 45 minutes. Arrange fresh fruit slices on top of cream cheese mixture. Melt jelly and pour over fruit for glaze. Let chill and serve.
Crush 1 cup of the smaller berries and cook with water about 2 minutes, then mash the berries. Combine the sugar and cornstarch; stir into the berry juice. Cook and stir until clear. Add the food coloring. Place 1/2 the remaining berries in the baked pastry shell. Pour half of the sauce over the berries. Repeat with the remaining berries and sauce. Chill for several hours until set. Serve with Cool Whip!
Blend sugar and margarine until creamy. Add flour, vanilla and pecans. Shape dough into fingers. Bake at 350° for 20 minutes.
Mix eggs and sugar. Add margarine. Cream until smooth. Add pineapple. Cube bread and fold in. Bake at 350° for 1 hour.
Prepare a buttered cookie sheet with sides (jelly roll pan). Place peanut butter into greased large bowl. Cook the sugar, Karo and water to 290°. Pour into peanut butter. Stir quickly and pour into prepared pan. Press flat. Score and cut into pieces. Melt chocolate over warm water. Drop candy into chocolate and onto wax paper to set. Wrap in foil or plastic wrap.
Scald milk. Add sugar and salt. Dissolve yeast in well. Add melted shortening and remaining flour, using only enough flour to make dough handle well. Knead until smooth. Place in a greased bowl; set in warm place to rise until double in bulk. Make into rolls. This can also be refrigerated and made into rolls the next day.
Melt margarine, drippings and seasoning. Simmer for 10 minutes (do not boil). Pour over dry ingredients and roast for 1 to 1/2 hours at 250°, stirring every 15 minutes.
Boil chicken breasts with bay leaf. Combine onion and green chiles with butter. Saute until onion is cooked (I microwave 10 minutes, stirring every 2 minutes). Mix cream cheese with onion mixture. Combine well. Mix finely chopped chicken. Put about 3 tablespoons of this mixture in a flour tortilla. Roll and place seam side down in pan (9 x 13). Cover with Monterey Jack cheese. Pour whipping cream over all. Bake at 350° for 35 to 40 minutes. This should make 12 tortillas.
Mix all ingredients. Pack in clean pint jars; seal. Place in refrigerator. Flavor improves as it sits.
In a 2-quart saucepan (or large skillet), heat oil. Add onions and garlic. Saute until soft. Add turkey, peppers and taco seasoning. Cook until done (3 minutes), stirring to break up meat. Sprinkle chili powder, salt and pepper. Continue to cook and stir. Stir in tomatoes. Bring to boil; reduce heat and simmer 5 minutes. Stir in macaroni and transfer to 10 x 6 x 2-inch baking dish. Preheat oven to 375°. Bake covered 45 minutes. Remove cover; sprinkle with cheese and heat 5 minutes before serving.
Mix and pour over chicken and bake. I use boneless and skinless chicken breasts. Bake at 350°, covered, a little more than an hour, until chicken is tender.
Preheat oven to 350°. Spray 4 (4 x 2 1/2-inch) loaf pans with cooking spray. From lemons, grate peel and squeeze 2 tablespoons juice. Mix flour, sugar, baking powder, baking soda and salt. With pastry blender or two knives used scissor-fashion, cut in corn oil spread until mixture resembles coarse crumbs. Stir in yogurt, egg substitute, lemon extract, lemon peel and lemon juice just until flour is moistened. Spoon batter into loaf pans. Bake 20 to 25 minutes, until toothpick inserted in center of bread comes out clean. Immediately remove from pan. Serve warm, or cool on wire rack to serve later.
Brown meat; drain grease. Sprinkle flour to absorb grease. Add onion and garlic; cook until tender. Add tomato sauce and 1 can water and tomato paste and 2 cans of water. Stir thoroughly; cook on high until it comes to a boil. Reduce heat to low; cook 1 1/2 hours. Cover with lid; stir occasionally. Remove bay leaves and serve on 16 to 24 ounces of cooked spaghetti.
In a large bowl, mix together all ingredients until well mixed. With a tablespoon, spoon out spoonfuls of cookie dough. Place them on a lightly greased cookie sheet. Bake in the oven at 350° for approximately 15 minutes. Be careful. Do not over bake.
Sift the first 3 ingredients together; set aside. Cream the butter until softened. Add the sugar gradually, creaming until fluffy. Alternately add dry ingredients in fourths and milk in thirds to creamed mixture, mixing until blended after each addition. Using small amount of dough at a time, roll out dough about 1/8-inch thick on a well floured surface. Cut into 2-inch squares. Transfer to a greased cookie sheet. Bake at 350° for 8 to 10 minutes. Makes about 3 dozen cookies.
Melt 1 stick oleo in a 9 x 13-inch pan in oven. Add rice, onion and celery. Brown. Stir often. Add mushroom soup and water; mix well. Place chicken on top of rice mixture and bake at 350° until chicken is tender and browned. Stir once or twice to keep rice from sticking. May have to add water if it gets too dry before chicken is tender.
Brown sausage and drain. Beat eggs. Add milk, salt and mustard. Add cubed bread and stir. Add cheese and sausage. Pour into glass baking dish (9 x 13-inch). Refrigerate overnight. Bake at 350° for 45 minutes. Let sit a few minutes before serving.
Mix all ingredients well. Place in greased casserole; bake at 350° for approximately 1 hour or until knife comes out of center clean. Serves 6 to 8.
Cook noodles according to package directions; drain and set aside in a saucepan. Cook celery and onions in butter or margarine until tender, but not brown. Add flour. Stir in condensed soup. Gradually stir in milk. Cook and stir until mixture is thick and bubbly. Add tuna, pimento and cooked noodles and carefully stir. Turn noodle mixture into a 1 1/2-quart casserole. Sprinkle the Parmesan cheese over top of mixture. Bake, uncovered, in 375° oven for 20 to 25 minutes. Garnish with sprigs of parsley, if desired. Makes 6 servings.
Cook spaghetti in chicken broth. Cook onion and pepper in small amount of broth. Mash tomatoes with potato masher. Drain spaghetti; add other ingredients. Stir over low heat until cheese melts. Pour into baking dish and bake at 325° for 30 minutes.
Butter both sides of Hoagie bun and broil in oven for 2-3 minutes. Take out of oven and place shredded Mozzarella cheese on one side of Hoagie. Then place lettuce, tomato slices and bacon strips on top of cheese. Fold Hoagie together and place back in oven for 5- 7 minutes or until cheese is melted. Take out and drip olive oil inside of Hoagie. Spread Mayonnaise on top inside bun (optional).
Cook spinach according to package directions. Drain well. Add onion soup and sour cream. Blend well. Pour into a greased 1 1/2-quart casserole and top with the herb stuffing mix and melted butter. Bake at 400° for 15 to 20 minutes.
Cook ground beef (chopped) until well done. Stir in onion and drained mushrooms; mix well. From taco kit, stir in taco sauce and taco seasoning; mix well. It will be dry. Spray a 9 x 13-inch pan with Pam or other nonstick spray. Fill soft taco shells with mixture. Lay them in the pan with one slightly on top of the other. Top with cheese. Any kind of cheese works well. Top with picante sauce or salsa. Bake in the oven at 400° for 10 to 15 minutes, until cheese has melted.
Melt caramels with 1/3 cup evaporated milk over low heat, stirring until smooth. Combine remaining milk with dry cake mix and margarine. Press 1/2 of cake mix into greased and floured 13 x 9-inch pan. Bake at 350° for 8 minutes. Spread chocolate pieces and pecans over hot cake. Then spread melted caramel mixture over top. Spread to edge of pan. Crumble rest of dough over caramel. Bake at 350° for 20 minutes. Do not overbake. Cool and cut.
Melt butter in a saucepan over low heat; add onion and celery. Saute for about 5 minutes. Add flour and mix until well blended. Stir in chicken broth and allow to simmer for about 30 minutes. Remove from heat; strain broth. Stir the peanut butter, salt and lemon juice into the strained broth until well mixed. Serve hot in cups. Garnish each cup with a teaspoon of chopped peanuts. Yields: 6 servings.
Combine egg yolks, sugar and salt; stir in scalded milk. Cook over hot water, stirring constantly, until mixture coats a spoon. Remove from heat; add vanilla. Chill and it is ready to drink.
Combine all cheese, pimentos, relish and a little salt to taste. Blend with enough mayonnaise to get the consistency you desire.
Wash cabbage and shred. Put in heavy skillet in which bacon drippings have been melted and are hot. Cover and let fry slowly over a medium heat. Stir occasionally. Season with salt and pepper. Serve with buttered cornbread.
Fry and drain bacon; crumble and divide into four large custard dishes. Beat 4 eggs well. Add Swiss cheese, grated Parmesan, milk and salt. Pour over bacon pieces in dishes. Sprinkle 1/8 teaspoon nutmeg on each serving. Place custard dishes in 2 (8 x 11-inch) pans and surround with 1-inch hot water. Bake at 350° for 55 to 60 minutes or until set.
Crumble beef into a 2-quart casserole. Microwave on High for 5 to 6 minutes. Drain. Stir in seasonings and water. Microwave 2 more minutes. Stir in chips and 1 1/2 cups cheese and microwave 2 1/2 more minutes or until heated through. Stir and top with chopped tomatoes and remaining cheese.
Mix all together and roll into balls. Roll in sugar. Bake about 9 minutes at 375.
Mix all ingredients and shape into balls. Bake on cookie sheet at 375° until brown (15 minutes).
Saute onions and celery. Mix all ingredients. Place in crock-pot. Cook 1 hour on high and 4 hours on low.
Mix all ingredients together and top with crushed cornflakes mixed with butter. Bake 1 hour at 350°.
Put butter in a casserole dish. Let melt. Combine flour, milk and sugar together. Stir. Pour peaches in butter, then pour liquid crust on top of peaches. Let cook for 30 minutes at 375°.
Cook rice as directed, omitting butter if called for. While rice is cooking, fill a large pot with water, about 3/4 full, and boil. Core and cut the cabbage into 2-inch pieces and place in water to blanch. Drain cabbage. Saute turkey in large pan along with onion. Add salt, pepper, stewed tomatoes and tomato saue and stir well, breaking up tomatoes. Add cooked rice, blanched cabbage, lemon juice and brown sugar, mix well. Pour in a 9 x 13-inch pan. Bake at 350° for 45 minutes. Serves 8 to 10.
Cream margarine until light. Add sweetener, water, vanilla and egg. Mix well. Sift flour, soda and salt together. Add to creamed mixture. Combine chocolate morsels and nuts; add to dough and blend well. Drop by teaspoonfuls on greased bakery sheet. Bake at 375° for 10 to 12 minutes. Yields 4 dozen.
Cook raisins in water until water evaporates. Mix all other ingredients together with raisins. Bake in 9 x 13-inch pan at 350° for 30 minutes or until center is done.
Stir all ingredients together with a spoon. Spray muffin tin with Pam. Fill muffin cups 3/4 full. Bake t 375° approximately for 15 minutes. Delicious and nutritional.
Remove stems and hulls from strawberries. Mash together strawberries and banana; set aside.
Build in the order given in a punch bowl twice. Refrigerate for 24 hours. Serves 35 people.
Clean mushrooms and remove stems (save stems). Put in shallow greased (with olive oil) baking dish. Finely chop the stems. Heat 2 tablespoons olive oil in skillet. Add mushroom stems, onion and garlic. Cook until slightly browned. In another bowl, mix bread crumbs, cheese, parsley, salt and oregano. Mix in onion mixture. Fill caps. Pour 2 tablespoons olive oil into baking dish. Bake uncovered at 400° for 15 to 20 minutes, until slightly browned.
Toss chicken in bowl with salad oil, oregano and salt; set aside. In bowl with cucumber, add yogurt, garlic and salt.
Combine beef broth, onion and celery powder and heat to boiling. Stir in cheese, blending well; reduce heat and heat until cheese is melted. Stir well before serving.
Mix sugar, eggs and margarine together. Add remaining ingredients and pour into 3 small pie crusts (two 9-inch). Bake at 350° for 15 minutes. Decrease heat to 300° and bake approximately 35 more minutes.
Beat eggs until light. Add salt and 2 cups flour. Add rest of flour on bread board. Knead until stiff; roll out thin and let dry. Cut in thin strips. Can be frozen.
Pour the milk into a large mixing bowl; sprinkle the yeast over the top. Stir well to dissolve, making certain that no lumps remain. Beat egg yolks; add to cooled yeast mixture. Combine the flour, salt, sugar, cinnamon and nutmeg; add to mixture. Add the vanilla. Stir in the melted butter. Combine completely. Beat the egg whites until stiff; fold into the batter. Let the mixture stand in a warm place for 1 hour, or until doubled in size. Using a regular waffle iron, fill the tray with 1 1/2 cups of mixture. Cook until golden brown.
Boil hen, onion and celery stalks until chicken is tender. Discard onion and celery. Cut chicken into small pieces. Marinate in lemon juice overnight. Add celery. Add almonds to chicken. Mix well.
Remove skin and bone from chicken breast (or use boneless). Salt and pepper. Have frying pan medium hot. I use Pam. You may use a small bit of oil. Brown on both sides and drain. Cut in strips. Mix together peach preserves and barbecue sauce diluted with water. Layer chicken in a casserole dish. Put a generous amount of the peach and barbecue sauce over chicken. Bake 30 minutes at 350° covered with foil. This can be served over rice.
Crush berries; add sugar and water and cook 2 minutes and strain. Add cornstarch and cook until clear. Add butter and food coloring. Pour over after the glaze has cooled down, then serve with Cool Whip, if desired.
Drain all vegetables except tomatoes. Combine all ingredients in Dutch oven pot with cover. Bake at 250° for 6 to 7 hours, covered.
Beat butter at medium speed with electric mixer about 2 minutes or until soft and creamy. Gradually add sugar, beating on medium speed 5 to 7 minutes. Add eggs one at a time, beating just until yellow disappears. Combine flour and baking soda; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Mix at lowest speed just until blended after each addition. Stir in flavorings. Pour into 9 x 12 cake pan or Bundt cake pan. Bake at 350° for 35 to 40 minutes or until spongy.
Brown onion, beef, garlic, salt and pepper in skillet. Drain off excess fat. Pour into a baking dish and add tomato paste and vegetable soup. Mix together. Arrange biscuits over top of this and bake at 450° for 10 to 15 minutes.
Trim crusts. Flatten bread. Blend cheese and egg. Spread on bread. Roll 1 spear of asparagus in each slice. Dip in melted butter. Freeze.
Brown meat and drain. In a slow cooker, place cheese, tomatoes, Worcestershire sauce and chili powder, then the meat. Cook on high until cheese melts, stirring frequently. Cook on high for 1 hour. (May be cooked on low to keep warm for serving, up to 6 hours.)
Microwave butter until melted. Stir in lemon and cream. Place fish in mixture and turn to coat both sides. Sprinkle each with dill. Cover with plastic. Let sit in refrigerator for 20 minutes. Bake at 350° for 20 to 40 minutes.
Mix water and yeast. Heat milk, sugar, salt and butter to lukewarm. Combine flour with above. Let rise approximately 1 hour. Punch down. Make rolls; let rise 30 minutes. Bake at 375° until light brown.
Sift the flour and add it to the boiling water. Simmer for 10 minutes. (Stir frequently; do not let it boil over.) Remove from heat and slowly add lemon juice (one tablespoon at a time). The less you stir the bigger the curds will be. Let it sit for 5 to 10 minutes. Pour into a colander lined with cheesecloth or similar cloth to drain. May run water through it, if desired. Use as is for scrambled tofu or season as desired for salads, etc. To form, squeeze out the remaining liquid and press into plastic container. Cover and refrigerate.
Place chicken in bottom of dish, salt and pepper to taste. Mix soups and 1 soup can of milk together. Pour over chicken. Take 1 1/2 cups chicken broth and add one stick butter, stir until melted. Mix herb dressing mix with broth and place over chicken and soup. Bake at 325° for 45 minutes.
Dissolve chocolate in 1/2 cup boiling water. Cream Crisco and sugar; add beaten egg yolks. Add 3/4 cup buttermilk alternately with flour. Dissolve soda in remaining buttermilk. Add salt to chocolate. Fold in stiffly beaten egg whites. Bake in three 9-inch pans at 350° for 30 to 40 minutes. Cool and frost.
Cook sausage, layer in casserole dish with thawed Tater Tots. Mix up. Beat eggs with a little milk. Pour over Tater Tots. Add onion and cheese. Salt and pepper to taste. Bake at 325° for 45 minutes.
Boil the sugar in the water for 3 minutes. Cool and add the fruit juice and pineapple. Pour over cracked ice before serving.
Cut margarine into flour and sugar until crumbly. Press into bottom and sides of 9-inch pie pan. Bake at 325° until brown; cool.
Beat egg yolks and 1/2 cup sugar until thick and smooth. Add pumpkin, milk and spices. Cook in double boiler until thick. Add gelatin, softened in cold water; stir until dissolved. Cool. Add egg whites, beaten stiff, with sugar. Pour into baked pie shells. Fill 2 shells.
Mix butter crackers, Parmesan cheese, salt, thyme, basil and pepper. Cover baking sheet with foil. Heat oven to 400°. Dip chicken pieces into melted butter, then crumb mixture. Place chicken on baking sheet and bake until golden brown, 25 to 30 minutes.
Cream butter and sugar. Add egg and other ingredients. Drop by 1/2 teaspoon on greased sheet. Bake about 10 minutes at 350°.
Combine chicken broth, milk and oleo and bring to boil to melt oleo; thicken with the flour. Put layer of chicken in casserole dish, then layer of sliced boiled eggs and half the broth mixture. Top with crust that has been rolled out thin and bake at 400° until done and real brown. Repeat layer for the second time and again bake at 400°. I cut crust with glass, it makes it easier to spoon when serving. I also use a dish 10 x 12-inches, about 3-inches deep
Combine first 4 ingredients. Form into a ball. Roll in parsley and walnuts. Chill. Serve with crackers.
Dissolve Jell-O in hot water. Add sugar; stir until dissolved and let cool. Add remaining ingredients. Add the amount of water called for on the frozen juices. Chill and serve.
Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. In large bowl, combine remaining ingredients and cooled pasta; toss until evenly blended. Chill and serve. Makes 4 servings.
Slice potato and put layer in baking bowl. Add layer of onions and little tomatoes smashed. Sprinkle with garlic salt. Repeat layers ending with hamburger patties. Pour rest of tomatoes over all, then garlic salt and sugar. Cover tightly with foil and bake 2 1/2 to 3 hours in 325° oven.
Soften margarine and yeast in large mixing bowl. Stir in 1/2 teaspoon salt, 1 tablespoon margarine and next 6 ingredients. Then add half the flour and beat well. Add enough more flour to make a stiff dough. Turn out on lightly floured board and knead 5 to 10 turns. Put back in bowl and let rise in warm place until doubled in bulk, about 1 hour. Shape into two loaves. Put each in greased 9 x 5-inch loaf pan. Let rise 30 to 40 minutes. Bake in 350° oven for 40 minutes. Brush with margarine and sprinkle with salt.
This recipe came from an Antle Family cookbook put together by our mother's cousin and her daughter. Ollie is in her nineties now so this recipe is very old. Ollie wrote, "I found this recipe on a folded slip of yellowed paper tucked into an old cookbook that hadn't been opened for 30 years. It was written in my father's hand. Beside it was the reduced recipe written in my late husband's Palmer Method writing." Ollie's father was James F. Antle, my grandfather, Alvin Antle's oldest brother.
Slice bread horizontally and set aside. Grate cheese and mix with mayonnaise; add drained chilies and garlic to your taste. Spread on bread and bake at 350° for 15 minutes or until cheese is melted and bubbly.
Brown ground chuck and chopped onion. Season to taste with garlic, cayenne pepper and salt. Drain off grease. In double boiler, cook Ro-Tel tomatoes and Velveeta cheese until melted. Crumble chips in casserole dish. Layer hamburger, cheese mixture, lettuce, tomatoes and Monterey Jack cheese. Eat and enjoy.
Combine butter and flour in a saucepan over low heat; gradually add chicken broth and milk, stirring constantly until smooth and thickened. Stir in chicken, salt, pepper, mixed vegetables, and peas; mix well. Pour into 13 x 9 x 2 inch baking dish.
Cream together flour and butter in double boiler until melted. Stir in milk slowly. Stir constantly until thick. Add cheese and pimento, salt and pepper; stir until smooth and cheese is melted. Put drained asparagus into casserole, pour hot sauce over. Cover with buttered crumbs. Bake in moderately hot oven until brown and bubbly. This dish can be made and refrigerated before baking.
Dice peppers, mince onion and mince garlic. Saute in 2 sticks of margarine until vegetables are tender. Sprinkle in flour and cook to a roux over low heat. Cook roux. Add milk over low heat; blend into mixture. Add rest of ingredients except cheese. Cook over low heat, stirring constantly for approximately 1 to 1 1/2 hours. Dice cheese into big blocks; add to soup mixture, stirring until it is melted.
Mix butter and peanut butter in a large mixing bowl. Blend well. Add powdered sugar, small amounts at a time, until well mixed and mixture is consistency to make into small balls. After mixture is shaped into balls, melt chocolate chips and paraffin in double boiler. Dip balls into chocolate and let stand until dry. Balls may be rolled in coconut or crushed nuts. Yield: 2 pounds.
Peel potatoes and mash in large mixing bowl. Add sugar and vanilla gradually until mixture is of consistency of dough; roll out on waxed paper. Spread generously with peanut butter; roll into log. Chill for several hours or overnight. Slice; store in refrigerator. Rolls may be frozen.
Heat oven to 375°. In large bowl, combine sugar, brown sugar, peanut butter, margarine, egg and vanilla extract until well blended; stir in cereal. With a rubber spatula, spread mixture on ungreased pizza pan. Bake 10 minutes. Remove from oven and sprinkle evenly with marshmallows and chocolate pieces. Bake 7 to 10 minutes longer, until lightly browned. Remove from oven and cool completely on wire rack. Refrigerate 1 to 2 hours before cutting into 16 wedges. Store in airtight container in refrigerator.
Cream margarine, sugars, vanilla and eggs until fluffy and light. Combine dry ingredients and add to creamed mixture in thirds, alternating with yogurt. Stir in nuts. Pour into greased and floured loaf pan. Bake at 350° for 65 to 75 minutes. Cool in pan for 10 minutes.
Beat eggs slightly, blend with sugar, salt and vanilla. Gradually stir in scalded milk, pour into pie shell. Bake for 25 or 30 minutes at 400°.
Pour soup and milk over rice and mix. Lay chicken breasts, thighs or legs over top of rice, skin up, to cover. Sprinkle the soup mix over the chicken. Cover pan lightly with foil and put in fridge overnight. Bake at 325° for 2 hours in 9 x 3-inch pan.
Simmer the cider, allspice, cinnamon and cloves for 20 minutes. Add the lemon juice and orange juice. Continue to simmer until ready to serve. Add a small amount of light brown sugar if cider is not sweet enough. Serves 10.
Brown until done the beef, onion and green pepper. Drain. Add tomato sauce, cheese and pepper. Cook macaroni; drain. Mix into sauce. Put into 1 1/2-quart baking dish and bake at 350° for 20 to 25 minutes or until bubbly.