HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grind cranberries and sugar and refrigerate overnight. Cut grapes in half; remove seeds. Add grapes, marshmallows, nuts and whipped cream to cranberries. Mix well. Refrigerate for 3 hours.
Brown together and drain the ground beef and onions. Simmer together tomatoes and liquid, tomato paste, water, garlic, salt, basil leaves, rosemary and sugar. Refrigerate overnight. Make alternate layers of noodles, cheeses and meat sauce. Bake at 350° for 45 minutes to 1 hour.
Spread slices of bread on cookie sheet. Spread with butter. Sprinkle with garlic powder. Top with tomatoes. Broil until brown.
Mix all ingredients well; roll into 1-inch balls and flatten on cookie sheet. Bake at 350° until light brown. Make a thin icing with powdered sugar, a few drops of vanilla and milk; add a few drops of green food coloring. Spread on cookies.
Mix all ingredients well. Place in gallon jars. Makes about 1 1/2 gallons of mix.
Mix shortening, brown sugar, egg yolks, salt and vanilla. Stir, then add flour last. Spread on a cookie sheet. Bake at 350° for 15 minutes. Immediately place chocolate bars on top; allow them to melt and spread chocolate. Sprinkle with nuts. Cut while hot.
In large bowl, soften gelatin in strawberry juice. Drain pineapple, placing the juice in a small saucepan. Heat pineapple juice to a boil, then remove from heat. Add to the softened gelatin. Stir to dissolve. Stir in lemon juice and salt. Put in refrigerator. When mixture starts to thicken, fold in pineapple, strawberries, marshmallows and firmly whipped cream. Turn into a jello mold and chill. Serve when firm. Serves 12.
Mix together and let stand for 5 minutes. Warm fajita shells. Fill and roll up.
Combine ingredients and mix well. Pack into a greased small loaf pan. Bake at 350° for about 1 hour or until done. Serve with tartar sauce, if desired.
Combine sugar, flour and salt. Add to eggs. Scald 1/2 gallon of milk and pour over egg mixture, stirring constantly. Put into top of double boiler and cook over hot water (not boiling) for 10 minutes, stirring constantly, until mixture coats the spoon. Strain hot mixture in a cheesecloth. Cool and add the half and half cream and flavor.
Wash and slice pickles; put in gallon glass jar. Boil remaining ingredients. Pour over pickles; let cool. Put in refrigerator and stir the first four days.
Mix 2 cups flour and powdered sugar. Pat in a 9 x 13-inch greased pan (glass pan works best). Bake for 25 minutes at 350°. Mix the sugar, 4 tablespoons flour and baking powder together; add to the beaten eggs, lemon juice and grated lemon rind. Mix well; spread over cooked crust. Bake again for 25 minutes at 350°. Makes 96 desserts.
In 3-quart casserole, stir together sugar, salt and milk until blended. Microwave on High 5 to 6 minutes until boiling hard. Stir into boiling mixture the chocolate until completely melted. Stir in butter and vanilla. Makes about 1 1/2 cups.
Mix and bake in 3 (9-inch) round pans for 25 to 30 minutes at 325°. (Also, can use 2 round pans, but better to use round pans than oblong ones.) Cool cake before frosting.
Melt butter in casserole dish; then mix all ingredients in dish. Sprinkle top with cinnamon and/or nutmeg. Bake at 325° for approximately 20 to 30 minutes by checking with toothpick.
Brown beef and refried beans with bacon grease. Place mixture and all other ingredients in crock-pot. Cook on high for 1 1/2 to 2 hours or on low up to 6 hours.
Pour all ingredients into blender. Cover and process at mix until well blended. Bake on a lightly greased griddle until nicely browned. Turn only once.
Combine sugar and syrup in a 1 1/2-quart microwave-safe bowl. Microwave, uncovered, on High for 4 minutes. Add nuts and microwave on High for 4 minutes. Stir in butter and vanilla. Microwave on Medium 2 to 3 minutes more. Remove and quickly stir in baking soda. Spread brittle evenly on a lightly greased cookie sheet. Allow brittle to cool and harden for 1 hour. Break brittle into pieces. Store in refrigerator to keep fresh.
Beat egg slightly; add salt and flour, enough to make stiff dough. Roll our paper thin and cut; let stand 20 minutes.
Cover with cold water; let stand 2 hours. Drain well and rinse. Mix 1 1/2 cups sugar and 1/2 cup vinegar; mix well. Do not heat. Put in containers and freeze.
If you choose, you can use 1 cup whole-wheat flour, 4 1/2 cups unbleached flour and 2 tablespoons wheat germ.
Cook sugar, syrup, peanuts and salt in iron skillet until it changes color to light brown, stirring constantly. Take from heat and add vinegar and baking soda. Pour on Pam-sprayed cookie sheet. Let cool. Break in pieces. Makes about 2 pounds.
Put all ingredients in large Dutch oven. Bring to a boil. (May need to add enough water to cover ingredients.) Cover. Reduce heat and simmer for 2 hours.
Cream Crisco and sugar together. Add potatoes and continue creaming. Mix in molasses. Sift together flour, soda, spices and salt. Stir into first mixture. Drop the batter by tablespoon on greased baking sheet. Flatten with bottom of glass to 1/8-inch thick. Bake at 350° for 15 minutes, until cookies are brown.
Brown beef and drain. Add salt and pepper to taste. Spread in 13 x 9-inch pan. Spread pizza sauce over top. Sprinkle cheese on top of sauce.
Combine cocoa and sugar. Add salt and milk. boil until forms soft round ball in water. Remove from heat; add vanilla, butter and peanut butter. Beat until creamy; can put pan in cold water to help cool down but beat constantly. Pour on buttered platter.
Combine all ingredients into an electric blender. Cover and blend until foamy. Pour into a tall, chilled glass. Serve.
Layer first 6 ingredients as listed in airtight bowl. Combine last 3 ingredients; boil until sugar is dissolved. Pour over slaw and do not stir.
Mix dry mustard with vinegar. Combine with all ingredients. Pour into baking dish. Place onion in center. Put bacon on top and bake at 350° for 1 1/2 to 2 hours.
Cook onion in water in skillet until transparent, set aside. Microwave broccoli following package directions for 6 minutes; drain. Prepare rice following package directions omitting 2 teaspoons margarine. Melt margarine in a large saucepan; remove from heat. Add salt and flour, stirring until smooth. Add milk gradually, stirring until well blended. Return to heat and bring to a boil, stirring constantly. Boil for 1 minute, stirring constantly. Stir in cheese and cook until cheese melts, stirring constantly. Add onions, broccoli and rice; mix well. Spray a 1 1/2 qt. baking dish with non-stick cooking spray. Pour broccoli mixture into baking dish. Bake at 350° for 30 minutes. Makes 8 servings.
Combine ingredients and chill. Serve over ice or float pineapple ice ring. Serves 10.
Cream the margarine, oil, sugars and eggs. Add vanilla. Sift together flour, salt, soda and cream of tartar. Mix into creamed mixture thoroughly. Chill dough at least 1 hour until ready to bake.
In medium pan, bring chicken broth, soy sauce (salt) and 2 cups water to boil. If 4 cups of broth, omit water. Cook wontons and place in bowl. Pour broth over wontons and garnish with pieces of scallions.
Soak mandarins in cold water for 2 hours. Neatly, cut off top about 1/4 down. Loosen peel and fruit, fill all spaces with sugar, top with 1/8 teaspoon butter. Place mandarins in baking dish filled with water to approximately 1/4-inch up side of the mandarin. Cover with aluminum foil, bake at 325° for 30 minutes. Be sure to keep the bottom of the baking dish covered with water. Remove mandarins from pan, thicken pan juices with arrowroot, flavor with juice or sherry. Put mandarins under broiler to brown top slightly. Serve with hot syrup. Serves 8.
Place sweetened milk into bowl. Roll bread strips in milk. Roll into coconut. Place on cookie sheet and bake 8 minutes at 375°. Make sure cookie sheet is greased.
Wash and drain greens early in day and chill in a crisper. Mash garlic and salt together until garlic disintegrates. Add salt mix to mayonnaise, vinegar and Worcestershire sauce. Chill. Mix all and add dressing and crackers when ready to serve.
Cream the butter and sugar well. Mix other ingredients. Make into small balls on cookie sheet. Put into refrigerator to cool.
Whip eggs with a fork lightly. Add milk, salt and flour (a little at a time). Stir with a fork. Add and stir until a soft ball is formed. It may be kneaded on a board for a few minutes. Cut in 2 parts and roll up on floured board 1/4-inch thick. Cut in squares and drop in boiling broth. Simmer 45 minutes or until tender.
Cream sugar and cream cheese. Fold pineapple and Cool Whip together. Break cake up into small pieces. Mix cake, cheese mixture and pineapple mixture together. Press in a 9 x 13-inch pan. Cut strawberries up (not too small). Mix with glaze and put on top of mixture in pan. Chill.
Place all ingredients in blender and mix until smooth and thick. Use in place of Eagle Brand milk.
Mix thoroughly. Drop on cookie sheet and bake at 375° for 10 to 12 minutes.
Mix together butter, flour and pecans. Bake at 350° until brown. Mix cream cheese, powdered sugar and 2 cups Cool Whip. Put in cooled crust. Prepare pudding and place on top of cream cheese mixture. Top pie with Cool Whip and chopped nuts.
Mix together; fill ungreased muffin tins 2/3 full (or use cupcake wrappers). Bake at 425° for 15 to 20 minutes.
Saut all ingredients, kind of stir-fry style. Fill steamed flour tortillas. Top with sour cream and salsa.
Brown and drain sausage. Spray nonstick vegetable spray on a large shallow casserole dish (2-quart). Layer crackers, sausage and onions. Mix soup with milk and pour over layers. Bake at 350° for 30 to 45 minutes. Serves 4.
Mix all together, except potato chips. Put into 3 cup casserole dish. Microwave on High for 5 minutes, on Medium for 14 to 16 1/2 minutes or until macaroni is tender. Stir once or twice. Top with crushed potato chips. Cover and let stand 5 minutes.
Place chicken breasts in baking dish and cover with soup and mushrooms. Bake 1 hour and 15 minutes at 350°. Remove drippings and add 1 cup sour cream. Heat on low on top of the stove. Serve chicken with sour cream mixture and wild rice.
Drain, rinse and slice pickles into 1/4-inch slices. Put back in jar; add all other ingredients. Refrigerate; keep shaking and turning to melt sugar.
Place oil in skillet. Add sliced onion and saute. Add curry and quartered gizzards. Cook until onion is done. Add both tomato sauce and tomato paste and 1 large can of water. Add salt and pepper. Cook slowly for 30 minutes. Add water, if needed. Add more curry to taste. Serve over rice.
Cream the margarine and sugar; mix well. Stir dry ingredients together and add to creamed mixture. Stir in nuts, vanilla and apples. Pour into an 8 x 8-inch baking dish. Bake for 45 minutes at 350°.
Place chicken, skin side down, in single layer in buttered pan. Top with onion slices. Mix remaining ingredients in small saucepan; heat to boiling. Pour over chicken. Bake in hot oven at 400° for 30 minutes. Turn chicken skin side up. Baste with sauce in pan; continue baking, basting once or twice, for 30 minutes longer, until tender and richly glazed. (I remove skin before cooking.)
Cook sausage until brown; drain. Separate crescent dough into 8 triangles with elongated points toward center of a greased 12-inch pizza pan or pie dish. Press bottom and sides to form crust; seal perforations. Bake at 375° for 5 minutes on lower oven rack. Crust will be puffy when removed from oven. Reduce oven to 350°. Spoon sausage over dough. Sprinkle with cheese. Combine eggs with next 3 ingredients; pour over sausage. Bake at 350° on lower rack for 30 to 35 minutes. Garnish with pepper slices, if desired. Makes 6 to 8 servings.
Brown meat in a small amount of oil. Remove from pan, then add onion, green pepper and celery. Cook until tender, then stir in meat. Add tomato soup, salt and pepper to taste, brown sugar, vinegar, Worcestershire sauce, mustard and chili powder. Simmer 20 to 30 minutes. Serve over buns, rice or beans. I usually use rice.
Cook noodles according to directions on package; drain. Combine oregano with spaghetti sauce. In greased 10 x 6 x 1 1/2-inch pan, alternate layers of noodles, cottage cheese, Mozzarella and sauce. Have sauce on top. Bake at 375° for 30 minutes.
Dissolve jello in 2 cups hot water. Then add pie filling and nuts instead of cold water.
Pour olive oil in mixing bowl. Mash drained tuna in oil. Add garlic salt, parsley flakes, onion, celery, eggs, salt and pepper. Mix lightly. Cook noodles; drain and rinse, then add to olive oil mixture. Add enough mayonnaise to moisten (additional salt and pepper may be needed). Refrigerate overnight for best taste. Serve with crackers.
Mix well the acid, sugar and boiling water. Add the cold water and juices. This makes 4 1/2 gallons undiluted. Use 1 bottle ginger ale to 1 gallon punch. Put in freezer and let freeze, thawing partially just before serving.
Place apples in buttered 8 x 8 in. pan. Remove crust from bread and cut into 5 finger wedges. Place bread over apples. Mix sugar, flour, egg and butter. Pour over bread. Preheat oven to 350 degrees. Bake 35 to 40 minutes. Any other fruit may be used as well.
Melt caramels with 1/3 cup evaporated milk in top of double boiler over barely simmering water. Stir frequently. Combine cake mix with melted butter and remaining 1/3 cup milk. Spread half of this mixture into a greased 9 x 13-inch pan. Bake 6 to 8 minutes at 350°.
Soft-boil eggs; make sure the yolk is fluid. Make toast and smear with butter; cut into 1-inch wide longitudinal strips. When eggs are soft-boiled, place them into the Humpty-Dumpty egg holders. Crack open and peel off top 1/4 of egg shell to expose delicious liquid yolk. Add salt and pepper to taste to egg yolk.
Roll wafers fine. Combine all ingredients. Roll into small balls. Roll in powdered sugar. Makes 5 dozen.
Sift dry ingredients together. Blend in water and mayonnaise. Mix well. Grease and flour 9 x 12 x 2-inch pan. Bake at 375° until done, 30 or more minutes.
Place pie filling in middle of tortillas. In a saucepan, cook (or heat until sugar melts) the sugar, water, oleo and vanilla. Roll tortillas with fruit and place, side by side, in casserole. Pour mixture over rolled tortillas. Cook, covered, at 350°, then uncovered for 30 minutes. (Total cooking time: 1 hour.)
Mix Cool Whip and yogurt until well blended. Chill approximately 1 hour and serve with favorite fruits.
Cook first 4 ingredients until thickened. Set in pan of ice water to cool. Wash strawberries and slice; place slices in the 2 baked pie crusts. When jello mixture is cool, pour over strawberries. Chill overnight and serve with Cool Whip.
Heat oven to 375°. Cream the butter flavored Crisco, peanut butter, granulated sugar, brown sugar and vanilla in a large bowl at medium speed of electric mixer for 1 minute. Scrape sides of bowl frequently. Add egg and milk; beat until well blended. Combine flour, baking powder and salt. Add to creamed mixture. Mix well. Drop by tablespoonfuls of dough on ungreased baking sheet. Flatten in crisscross pattern with fork. Bake at 375° for 8 to 10 minutes. Cool 2 minutes on baking sheet. Remove to cooling rack.
Grease 9-inch square pan and set aside. In large bowl, mix together rice cereal, oats and peanuts. Place peanut butter, brown sugar and corn syrup in small saucepan over low heat. Stir constantly until smooth and just starts to boil. Stir in vanilla. Pour over cereal mixture. Gently toss to mix well. Pour into prepared pan and press level. Cool completely. Cut into 12 bars.
Slice the shredded cabbage, carrots, onion, cucumbers and pepper thin. Salt to taste.
Dissolve yeast in warm water and set aside. Combine baking powder, salt, soda and flour. Cut in shortening. Add buttermilk, sugar and yeast mixture. Knead dough slightly. Put in covered bowl in refrigerator. When chilled, roll out and cut. Bake very slowly about 200° until done. Dough may be kept in refrigerator several days.
Dissolve yeast and 2 tablespoons sugar in 1/4 cup warm water. Add yeast mixture to remaining ingredients. Let rise 2 hours in warm place. Shape into rolls. Let rise 2 hours. Bake at 425° for 10 minutes.
Mix Marshmallow Creme and cocoa in top of double boiler until Creme is melted and mixture is smooth. Remove from heat; add milk and stir until well blended. Pour into container of ice cream machine and freeze.
Heat oven to 350°. Combine cake mix, butter and 1/3 cup evaporated milk. Spread half in greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 6 minutes.
Mix all ingredients (except spinach) in bowl. Add spinach. Pour into a 9 x 13-inch casserole dish. Bake at 350° for 1 hour.
Combine 2 1/2 cups water and raisins in a small saucepan. Bring to a boil. Boil until water evaporates. Remove from heat. Add applesauce, eggs, Sweet 'N Low, oil and remaining 1/2 cup water. Stir until well combined. Sift flour, cinnamon and soda. Gradually add to applesauce with vanilla, stirring after each addition. Spoon into a 10-inch Bundt pan coated with Pam. Bake at 350° for 40 to 45 minutes. Cool in pan 10 minutes. Remove and cool on a wire rack.
Heat oven to 350°. In medium saucepan melt margarine; saute onion and garlic. Stir in 1/4 cup olives, chilies, sour cream and soup. Mix well. Reserve 3/4 cup sauce. Fold in chicken and 1/2 cup of cheese. Warm tortillas. Fill with chicken mixture. Place seam side down in ungreased 12 x 8-inch baking dish. In small bowl combine reserved sauce and milk. Spoon over tortillas. Bake at 350° for 30 to 35 minutes. Serve sprinkled with remaining cheese and olives.
Crush cornflakes and pour margarine over it. Steam cabbage just enough to wilt. Drain. Mix other ingredients. Pour over cabbage. Spread cheese on top. Bake at 350° for 30 minutes.
Drain pineapple and combine juice of pineapple with marshmallows and jello; stir over low heat until all are dissolved. Remove from heat and cool slightly. Add cottage cheese, drained pineapple and pecans. Fold in whipped cream. Pour in pan, chill until firm, cut in 2-inch squares and serve on lettuce leaf.
Cook potatoes; mash. Add milk and whip. Add butter, eggs, seasonings, onions and 1 cup cheese; mix well.
Combine all ingredients and cook over medium heat until mixture comes to a full rolling boil. (Boil cannot be stirred down.) Boil one minute. Remove from heat and beat until mixture starts to thicken and cool. Spread on cake.
Chop beef and onion in blender. Mix cream cheese, onion, Accent and Worcestershire sauce and some of chipped beef. Save some to roll cheese ball in.
Combine milk, water, salt and sugar in a large saucepan. Cook over low heat, stirring occasionally until scalded. Stir in remaining ingredients; remove from heat. Cover. Let stand at least 20 minutes. Serve hot with whipped cream.
Mix sugar and egg yolks until creamy. Add the red beans, stir well. Add flour and salt. Add 1/2 cup milk slowly and vanilla. Cook until it thickens. Pour into baked pie shell and bake in a 350° oven. Beat egg whites until stiff. Gradually add 1/2 cup sugar to whites, dash of salt and vanilla. Cover pie. Bake until brown at 350°.
Combine melted butter, graham crumbs and coconut. Press lightly into 9 x 13-inch pan. Cover with layer of chocolate bits and sprinkle with nuts. Drizzle condensed milk evenly over surface. Bake at 350° for 25 to 30 minutes or lightly browned at edges. Cool completely before cutting into squares. Makes about 4 dozen.
Cook shoulder in a slow cooker, in water, overnight; cool. Discard all fat, skin, bones and gristle. Leave liquid in fridge overnight; discard fat. (Can be thickened for gravy and seasoning for pork chops.) Shred meat or cut across grain. Add salsa and vinegar to taste. Package and freeze. Thaw, reheat and serve on hamburger buns. Sprinkle with Texas Pete hot sauce. Makes about 20 servings.
Cut squash into chunks and cook until tender in lightly salted water. Drain well and mince. Place squash in mixing bowl and add eggs, milk, salt and cottage cheese. Stir in corn bread mix and spoon mixture into a greased 1 1/2-quart shallow glass baking dish. Pour margarine over top and bake in preheated 375° oven for 30 minutes. Serves 8.
Mix flour and sugar in a large bowl. Rub in butter. Knead to form a smooth paste (use your hands). Flatten onto a cookie sheet (11 x 16-inch). Prick all over with a fork. Bake at 325° for about 30 minutes, until pale golden color. Remove from oven; cut into fingers while still in pan. Cool. Will make up to 72.
Cook potatoes until half done. Peel and dice into large cubes. Place in casserole. Heat oven to 350°. In a bowl, chop onion, bell pepper and tomatoes. Combine oil and vinegar. Add garlic powder and oregano to taste. Pour over vegetables. Mix well and pour over potatoes. Cover. Bake until potatoes are done, about 1 hour.
Cream together the cheese, cream, salt, vanilla, sugar and egg yolks. Beat 4 egg whites until stiff. Fold cream mixture into egg whites. Pour over graham cracker crust. Bake at 300° for 1 hour. Cool in oven 1 hour. Top with cherry pie filling. Serve with whipped cream.
Combine in a mixing bowl, Cream Cheese, Eggs, 1 tsp. Vanilla and 2/3 c. Sugar. Beat well about 5 minutes. Place in Pie Crust and bake 20 minutes at 350 degrees. Iincrease oven temperature to 400 degrees. Remove from oven and let cool. Combine in a mixing bowl, Sour Cream, 1/3 c. Sugar, and 1 tsp. Vanilla, mix well. Pour mixture over cooled Pie, then place in 400 degree oven for 10 minutes. Remove Pie and chill.
Sift together flour, baking powder, soda and salt. Beat shortening and butter for 30 seconds; add egg, milk and vanilla. Beat well. Add dry ingredients to beaten mixture. Beat until well combined. Stir in oats and walnuts. Chill dough for two hours. Form 1-inch balls. Dip top of ball in additional granulated sugar (optional). Place on ungreased cookie sheet. Bake at 375° for 10 to 12 minutes.
Mix all dry ingredients together in a large brown paper grocery sack. Shake well. Mix remaining ingredients together in a saucepan and heat to melt margarine.
Combine yogurt, banana, milk and orange juice concentrate in blender. Blend until smooth. Makes 2 cups.
First Day: Slice cucumbers and soak in lime water for 24 hours in 1 gallon of water to 1 cup lime.
Cut Ding-Dongs in half. Place, creamy side down, in a rectangular pan. Make chocolate pudding according to directions on box. Pour pudding over Ding-Dongs. Spread whipped cream over pudding. Let chill. Serve.
Mix all together. To make an ice mold, use 2 to 3 cups of mixture, place in ring shaped mold with fruit and freeze the night before. Place the ring in punch bowl and pour mixture over it.
Bring milk and butter to boil; remove from stove to cool. Beat 4 eggs, gradually adding sugar and salt. Add flavorings, beating well. Stir in flour, then add warm milk and butter. Do not have it hot. Add the baking powder last, mixing well. Pour into greased and floured tube pan and bake in 350° oven from 40 minutes to an hour. (Depends on your oven.)
Mix corn bread ingredients together and set aside. Brown meat and onion. Then add other ingredients. Cook until all liquid is gone. Prepare pan. Grease pan. Sprinkle 1 tablespoon of corn meal. Pour half corn meal mixture in pan. Pour meat mixture on top. Sprinkle 1 (8 ounce) package of Cheddar cheese on top of meat. Then pour rest of corn meal mixture on top. Cook 45 minutes at 375°.
Mix together cream cheese and powdered sugar. In separate bowl, mix the pudding and milk together until thick. Combine cream cheese mixture, pudding mixture and other ingredients. With blender, blend cookies until they resemble "dirt," using the inside of cookies also. Put aluminum foil on a plastic flowerpot, lining entire inside. Put a layer of cookies in bottom, then other mixture, alternating each layer, ending with cookies on top. You can put aluminum foil around the stems of silk flowers and put them into the "dirt."
Drain and mash squash; add oleo. Combine flour, eggs, milk, salt, pepper and sugar. Add to squash and bake at 425° for 30 minutes.
Combine ingredients in a large mixing bowl. Pour into a Pam-sprayed 9 x 13-inch glass baking dish. Bake at 350° for 45 minutes or until golden brown on top.