HumbleIntelligence/food-ner-1-Million huggingface dataset:
Line bottom of pan with the apples. Top with the remaining ingredients. Bake at 375° for 30 minutes.
Brown beef and drain off grease. Stir in seasoning mix and tomato sauce. Stir in cheese. Place rounded tablespoonful of mixture on each roll and roll up. Bake at 375° for 15 to 20 minutes or until golden brown.
In a large pitcher, dissolve the sugar in the hot water and let cool. Stir in the lemon juice and the cold water. Add 6 to 8 ice cubes and chill. Serve in tall glasses with sprigs of mint.
Mix flour, baking powder and salt together. Add Crisco; mix. Add a little water at a time until dough is medium (still sticky, but not wet). Let rise for 10 minutes. Dip dough in flour before rolling. Roll out very thin on floured surface about 6 to 8-inches in diameter. Cook on hot, flat surface until light brown.
Mix all ingredients. Roll out size of saucer. Fill 1/2 with fruit mixture. Dot with butter or oleo. Fold over and crimp edges. Crust freezes well.
Mix Miracle Whip, sour cream and taco seasoning and set aside. On a platter, put a layer of bean dip. Next layer, put sour cream mixture. Layer of onions, layer black olives, tomatoes, cheese and lettuce. On top, put a tomato wedged open with cheese in the middle.
Boil the potatoes in a small amount of water until tender; drain. Combine with remaining ingredients in large bowl. Chill before serving. Makes about 8 cups.
Soak cucumbers 24 hours in salt water (one box salt). Soak 24 hours in powdered alum water (1 teaspoon per gallon of water). Soak 24 hours in clear water. Soak for 5 days in vinegar and allspice (1 tablespoon per gallon of vinegar). Take pickles out on fifth day, slice, and pack in plastic or enamel pan a layer of pickles and a layer of sugar. Let stand until pickles have absorbed all the sugar. Pack in jars and fill with liquid out of pickles.
With hand mixer, cream together the eggs, sugar, oil and vanilla until very smooth. Add dry ingredients while continuing to mix thoroughly. Bake at 350° for 30 minutes in a 10 1/2 x 15-inch pan.
Mix warm water, yeast and sugar. Stir and let set until slightly foamy. Combine flour, soda and Crisco. Add yeast mixture and combine to form soft dough. Make into biscuits and let rise in warm place 1 to 1 1/2 hours. Bake about 10 minutes in 400° oven. Dough can be stored in tightly covered container for up to 2 weeks.
Slice carrots into 1/4-inch thick slices. Cut onion into thin rings. Cut green pepper into thin strips. Cook carrots in small amount of boiling water (salted) until just tender (8 to 10 minutes). Drain. Combine with onion and green pepper in a large bowl. Stir together remaining ingredients. Pour over vegetables. Cover and marinate in refrigerator several hours or overnight. Drain to serve for salad. Leftover vegetables may be returned to marinade. Yields 5 cups.
Place unbrowned meat and vegetables in casserole. Pour tomato soup and water over meat and vegetables. Cover and bake at 275° for 6 hours. Serves 6.
Preheat oven to 375°. Combine brown sugar, sour cream, egg, and maple flavor in a medium bowl; set aside. In a large bowl stir together flour, baking powder, baking soda, allspice, and salt. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture; stir in sour cream mixture until moistened. Turn dough out onto a floured surface. Quickly knead dough by gently folding and pressing dough for 10 to 12 strokes or until nearly smooth. Pat dough to 1-inch thickness. Using a floured 2-inch biscuit cutter, cut out the dough. Place 1 inch apart on an ungreased baking sheet. Bake 13 to 15 minutes or until bottoms are brown and sides are firm. Remove from baking sheet.
Combine sugar substitute with orange juice and vanilla. Cream butter. Sift dry ingredients together and combine with butter and liquid. Knead in the coconut. Shape dough into roll. Wrap in waxed paper. Chill until firm. Cut into slices 1/8-inch thick and place on cookie sheet. Bake in preheated 400° oven about 10 minutes or until brown around edges. Makes 30 cookies.
Mash bananas; set aside. Sift together dry ingredients; set aside. Mix Crisco, sugar, eggs and vanilla. Beat until creamy. Add buttermilk, flour mixture and bananas. Mix well. Bake at 350° for 30 minutes or until cake pulls away from side of pan.
Cook pudding mixed with sugar substitute, pineapple juice and milk until thickens. Remove from heat. Add pineapple and 1 teaspoon of vanilla. Mix well.
Dissolve gelatin, salt, cinnamon and cloves in boiling water. Add cranberry sauce and orange rind. Chill until thickened. Fold in orange and apple. Pour into 6-cup mold. Chill until firm, about 4 hours. Unmold. Garnish as desired. Makes 12 servings.
Mix together the ingredients. Put in a 9 x 11-inch glass Pyrex dish. Freeze until ready to use.
Preheat oven to 300°. Cream cheese and sugar. Add eggs, one at a time. Blend in vanilla. Put vanilla wafer in cupcake liners, 1 to a cup. Pour in mixture; filling about 3/4 full. Bake 30 to 40 minutes at 300° until done (begin to crack and tops are puffy). Remove from oven. Cool 15 to 20 minutes. (An indentation will form as they cool.) Top with cherry pie filling and Cool Whip.
Cover bottom 10-quart pot with olive oil. Add Italian seasoning and remaining ingredients. Bring to boil and then let simmer 2 hours. To make pizza sauce, add 1 tablespoon oregano. Yields enough for three meals to serve 4 people. Makes enough to put in freezer.
In a large bowl, toss together cabbage, carrots, pepper and onion. Mix together vinegar, sugar, oil, celery seed and garlic salt. Pour over cabbage mixture. Cover; marinate in refrigerator overnight. Makes about 7 cups.
Slice onion and squash; steam together for 5 to 8 minutes. Mix rest of ingredients, except stuffing. Spread half of stuffing on bottom of a casserole dish. Add squash mixture on top. Spread remaining stuffing on top of squash. Bake at 350° for 20 minutes.
Brown together the meat, onions and celery; drain well. Mix both soups, water, chili powder and 1/2 of the noodles, along with meat mixture. Pour in casserole dish (greased) and top with noodles. Bake for 45 minutes at 350°. May add cheese on top just before serving.
Season the meat, then brown slowly in a heavy skillet. Add water to about 1-inch; cover and cook slowly about 1 hour. Spread the sauerkraut over the pork. Sprinkle the brown sugar. Add the onion and apple. Cover and cook slowly 1 more hour. Serves 6.
Cook the beans for 2 hours or until done. Place hamburger in large kettle. Chop up the onions, peppers and garlic. Mix in with hamburger. Put in the black pepper and chili powder. Let it cook while the beans are cooking. When the beans are cooked, put in the hamburger mixture, then put in the tomato juice and ketchup. Let it all blend in for about an hour.
In a saucepan, combine chocolate pieces, cream cheese and evaporated milk. Stir over low heat until smooth. Stir in nuts.
Mix ingredients. Pour into deep dish unbaked pie shell. Sprinkle with nutmeg. Bake at 350° until almost firm. Do not overbake.
Cream the shortening, peanut butter and sugar. Add eggs and vanilla. Add milk with flour. Bake at 350°; test for doneness with toothpick. Ice with chocolate frosting.
Combine pie filling, milk and egg in saucepan. Cook and stir over medium heat until mixture comes to a full boil. Remove from heat; stir in butter and 1/4 cup of the coconut. Cool 5 minutes, stirring twice. Pour into baked pie shell. Chill about 4 hours. Spread whipped topping over pie and sprinkle with remaining coconut.
Combine cranberries, orange and sugar; let marinate for awhile. Add cranberry mix to remaining ingredients and set in refrigerator.
Melt butter or margarine and cocoa together. Remove from heat. Stir in sugar and beaten eggs. Mix well. Add flour, salt, chopped nuts and vanilla. Mix well and spoon batter into greased 13 x 9-inch pan. Bake at 350° for 30 or 45 minutes. Remove from oven and cover with miniature marshmallows. Spoon frosting over marshmallows.
Melt margarine in hot milk. Pour over bread crumbs. Mix well and add to squash. Add remaining ingredients. Pour into baking dish and bake 30 minutes in 350° oven. Cover top with buttered bread crumbs and put under broiler a few minutes until slightly browned.
Heat olive oil in medium-size saucepan. Add onion, cook over low flame until tender, about 4 or 5 minutes. Add tomato and cook for 3 minutes. Add chickpeas (undrained), garlic, water, salt and pepper. Bring to boil over high flame. Cover, leaving lid somewhat off pan and simmer for about 25 minutes. Fry bacon or microwave it until bacon is crisp. Drain and add to soup mixture. Cook an additional 5 minutes. Makes 4 servings.
Cream sugar, shortening and egg. Add molasses. Add dry ingredients alternately with milk. Add raisins and nuts. Drop by spoonful on ungreased cookie sheet. Bake at 350° for 10 to 12 minutes or until brown.
Preheat oven to 375°. Grease an 8 x 8-inch pan or a 9-inch round cake pan. Combine flour with baking powder and salt and set aside. In a medium bowl, beat egg until frothy, then beat in the 3/4 cup sugar and melted butter until well combined. Add milk and vanilla and stir until blended. With a wooden spoon, beat in flour mixture until well combined. Pour into greased pan. Sprinkle topping evenly over batter. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool partially, in pan, on a wire rack. Cut into squares while still warm. (This can be reheated.)
Line cupcake pans with liners (24). Place a vanilla wafer in bottom of each liner. In a small bowl, beat cream cheese, sugar, eggs, lemon juice and vanilla until light and fluffy. Fill the liners with the cream cheese mixture. Bake in a 375° oven for 15 to 20 minutes or until set. Top each with a spoonful of filling and a spoonful of nuts. Serves 24.
Mix thoroughly. Pat into round cake pan. Prick all over with a fork. Bake 1 hour at 300°. Cut in triangles while warm. Remove from pan when cool.
Cut cantaloupe in half; remove seeds. Cut up pulp and put into a double boiler with sugar. Mix cornstarch with a little cold water and add to cantaloupe. After mixture thickens, add beaten egg yolks and salt; cook a little longer. Cool. Pour into baked pastry shell. Spread with meringue made from egg whites and 1/4 cup sugar; flavor with lemon. Brown meringue in oven at 325°. Cool before serving.
Mix all ingredients in large bowl. Make meatballs the size of large walnuts. Saute in margarine or bake in 325° oven until cooked through. Serve with rice, noodles or pasta. Makes 6 servings.
Place squash salt, pepper, and butter in microwave safe dish. Microwave on high 5 minutes. When finished Place cheese on top and allow to melt.
Preheat oven to 350°. Grease (can use Pam) two loaf pans. Mix ingredients well and pour into loaf pans. Bake approximately 1 hour.
Saute onions and celery in butter or margarine. Add chicken broth and bring to a boil. Toss in croutons, apples and pecans. Put in greased 12 x 8-inch pan. Bake at 375° for 20 to 30 minutes.
Preheat oven to 350° to 375°. Spray 9 x 13-inch pan. Combine soups, water and rice in pan. Lay chicken on top; season and sprinkle with dry soup mix. Cover tightly. Bake 1 1/2 to 2 hours until chicken is done and rice has absorbed most of liquid.
Salt meat to taste and mix with cabbage, sesame oil, green onions and ginger. Mix well. Place a teaspoon of mixture and place on wrappers. Fold and seal by moistening the edges with water. Have ready a large cooking pot, about 1/3 full of boiling water (with salt). Place about 20 meat dumplings into pot of boiling water. Continue boiling. Water will foam. When foam reaches top of pot, add 1/2 cup of cold water (repeat 3 times). Remove all dumplings from the water and repeat the cooking process until all have been cooked.
Combine rice (uncooked) with beef, egg, onion, salt, pepper, marjoram and 1/2 cup juice. Mix lightly. Shape mixture into balls (18). Brown in skillet. Add sugar to rest of juice. Pour over meat. Bring to boil for 15 minutes. Baste occasionally.
In a medium bowl, combine soy sauce, brown sugar, lemon juice, cornstarch, ginger, garlic and 1/4 cup of the reserved pineapple juice. Rinse chicken; pat dry. Add chicken and marinate at least 30 minutes. Drain reserved marinade. In a large skillet, heat oil and add chicken. Cover and cook 7 to 10 minutes on each side. Add onions, pepper, pineapple chunks and 1/2 cup reserved marinade. Cook 3 minutes more until chicken is no longer pink when cut into. Serve over hot rice. Makes 4 servings.
Combine cereal, milk and molasses. Let stand until most of the moisture is absorbed. Melt butter. Combine egg and butter with the cereal mix and beat well. Stir in raisins. Sift together flour, baking powder, soda and salt. Add to cereal mixture, stirring only until combined. Fill greased muffin pan cups 3/4 full. Bake at 400° about 20 minutes or until muffins are lightly browned. Serve hot.
Mix fruit and sugar in a large bowl. Cover and refrigerate at least 4 hours or up to 2 days. Shortly before serving, sprinkle with coconut and cherries. Serves 12.
Drain mushrooms, saving liquid. Add milk to mushroom liquid to make 3/4 cup. In saucepan, cook onion and mushrooms in butter until onion is tender and mushrooms lightly browned. Add soup, liquid, shrimp, half the cheese, 1 tablespoon parsley, pepper and cooked macaroni. Pour into 1 1/2-quart casserole. Top with bread crumbs and remaining cheese. Bake in moderate oven (375°) for 30 minutes. Sprinkle with additional chopped parsley. Makes 4 servings.
In a saucepan melt cheese over low heat. Meanwhile, combine remaining ingredients except tortilla chips in a small bowl; stir into melted cheese. Serve in fondue pot or chafing dish with tortilla chips. Makes 1 quart.
It's so delicious and awful (wait until you read the ingredients!). Thank goodness we were biking our way through the San Juan Islands when we found this recipe for a local delicacy at the tourist office in Nanaimo on Vancouver Island.
Remove cartilage from crabmeat. Melt butter in saucepan; saute garlic and green pepper until peppers are tender but not brown. Add parsley, salt, pepper, Old Bay and brandy. Gently toss in crabmeat; saute slowly until crabmeat is heated, 5 to 8 minutes. Serve on platter with parsley sprigs and lemon wedges, if desired. Makes 6 to 8 servings.
Cook together hamburger, celery and onion. Add all ingredients together in a greased casserole dish. Dot with butter. Bake 1 hour at 350°.
Combine flour, garlic powder and pepper. Coat both sides of meat with flour mixture; reserve mixture. Lightly brown meat slowly on both sides in hot oil in Dutch oven or large skillet. Combine teriyaki sauce and 1 1/4 cups water; pour over meat.
Heat oven to 375°. Spray cookie sheets with cooking spray. Separate dough into 8 rectangles; place on lightly floured surface. Firmly press perforations to seal. Press or roll each to form 8 x 5-inch rectangle. Arrange 1/8 of Prosciutto slices evenly over each rectangle. In small bowl, stir together cheese, pepper and oil. Sprinkle with basil. Starting at short side of each rectangle, roll up; seal long edges. With serrated knife, cut each roll into 5 slices. Place, cut side up, on cookie sheets. Bake 15 to 20 minutes or until golden brown. Remove from cookie sheets. Serve warm. Makes 40 appetizers.
Boil raisins in water 5 minutes. Add sugar mixed with cornstarch, spices, mustard and salt. Cook, stirring, until thickened. Stir in butter and vinegar. Serve hot. Makes 1 1/2 cups.
Dot with butter. Bake, uncovered, for 35 minutes at 375°. Serves 6 to 8.
Fry corn tortilla flat in hot oil. Cover fried tortilla with cheese. Put in oven until cheese is melted. Top with lettuce, beans and tomatoes and serve hot.
Preheat oven to 350 degrees. Lightly grease a 10 to 11-inch ovenproof skillet.
In a 9 x 13-inch pan make layer of hamburger, then layer of Tater Tots. Add soup mixed with 1 1/2 cans water. Pour over meat and Tater Tots. Cook for 1 hour at 375°. Top with cheese; let melt and serve.
Peel eggplant, slice it, dip it in the mixed egg, then in the bread crumbs. Fry them. Let it drip on paper towel.
Mix sugar and all juices together; chill. Just before serving, add strawberries, sherbet and ginger ale. A pint of unsweetened tea may be used as an extender. Add extra sugar to taste.
Combine butter, oil and sugar. Add eggs one at a time. Sift flour and baking powder together. Alternate flour and milk (add flavorings to milk). Bake at 325° for 1 1/4 hours or less. Cool 10 to 15 minutes. Add glaze.
Mix all together. Pour batter into greased and floured Bundt pan and bake at 350° for 40 to 50 minutes.
Mix together all ingredients and chill. This can also be heated in the microwave as a quick soup or put into soft taco shells with fixings. Serves 4. Calories: 140. Fat: .5 gm (3%).
Beat Cool Whip and cheese. Add crushed pineapple. Stuff cookies with small slice on top.
In a medium bowl, combine cream cheese, mayonnaise, chili sauce, lemon juice, onion and horseradish. Blend until mixed. Fold in shrimp.
Mix well. Bake at 350° for 1 to 1 1/2 hours.
Preheat oven to 350°. Grease and flour Bundt or tube pan. Cream the sugar and Crisco. Add eggs, one at a time, until each is well blended. Mix in extracts. Beat in flour, salt and soda alternately with buttermilk, beginning and ending with dry ingredients. Pour into prepared pan. Bake at 350° for 1 hour and 10 minutes. Slide sharp knife around edges of cake. Allow to cool 15 minutes before removing from pan.
Blend milk, 3 tablespoons shortening, sugar and milk. Cool to lukewarm by adding water. Add yeast and mix well. Add egg, then flour; mix until well blended. Place in bowl and brush with melted shortening. Let rise. Form into balls and bake at 400° for 15 to 25 minutes until brown. Easy and very tasty.
Combine 2 cups flour, yeast and 1 teaspoon salt. Add water and cooking oil. Beat at low speed of electric mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. By hand, stir in enough remaining flour to make a moderately stiff dough. On floured surface, knead until smooth. Place in greased bowl. Turn once to grease top. Cover and let rise until double (1 hour).
Combine plum juice and Sure-Jell in a large thick pot. Cook to a full rolling boil, stirring constantly. Quickly add sugar. Bring to a full rolling boil and boil for 1 minute, stirring constantly. Remove from heat. Skim bubbles off the top with a large spoon. Ladle into hot jars. Seal and let cool. Yields 9 cups of jelly!
Place cubed bread in a greased 13 x 9-inch baking pan. Combine remaining ingredients and pour over bread. Sprinkle with sugar and cinnamon and dot with butter, if desired. Cover; refrigerate overnight. Bake at 350° for 45 minutes. Serves 6 to 8.
In large utility dish put the cabbage, top with the soup, then the cheese. Bake, uncovered, for about 45 to 60 minutes. Very simple but very good.
Heat oven to 350°. Spread meat and vegetables in ungreased 8-inch square pan. Pour mixed soup and broth over all. Mix remaining ingredients and pour over all evenly. Bake 50 minutes or until golden brown.
Grate cheese; cream and add Crisco. Mix well; add dry ingredients to flour and mix by sifting well. Roll dough very thin; cut in small biscuits. Bake slowly to a light brown, or until done, not too brown, 325° for 25 minutes. It makes about 125 biscuits.
Tear cake into chunks. Mix strawberry gelatin and strawberries together. Layer punch bowl, starting with cake, then strawberry mixture, then Cool Whip. Layer these ingredients to make 2 or 3 layers, ending with Cool Whip. Refrigerate for 1 or 2 hours. Zero fat grams.
In 6-quart casserole, heat oil, add onion and garlic and cook until translucent; remove.
In an oblong pan, spray with Pam. Spread with nuts, then coconut. Mix cake as directed. Pour over coconut. Mix melted margarine, cream cheese and powdered sugar together. Pour over top of cake mix. Bake at 350° for 45 minutes. Cake will crack across top.
Sift together flour, baking powder and salt. Melt chocolate with Crisco in top of double boiler. Beat in sugar and eggs. Then add dry ingredients and mix thoroughly. Stir in nuts. Spread in greased 9 x 13-inch pan. Bake at 350° for 25 minutes.
Combine softened cream cheese, 1/3 cup sugar, egg and salt. Beat well. Stir in chocolate chips; set mixture aside.
Boil chicken with celery, onion, salt and pepper until tender. Remove skin, fat and bones and break into bite size pieces. Reserve 2 cups stock. Spread chicken evenly in a 12 x 8 x 2-inch glass casserole. Heat chicken and mushroom soups with 1 cup stock. Pour over chicken. Mix margarine with 1 cup stock until margarine melts. Add stuffing mix (less 1/3 cup) until fairly stiff. Dab stuffing and margarine mix evenly over casserole mixture. Sprinkle remainder of stuffing (dry) evenly over damp spots in casserole. Bake at 350° for 30 to 45 minutes. Serves 8 to 10.
Melt butter in Dutch oven. Add flour and mix into a roux. Carefully add water and bring to a boil to thicken.
Cook cabbage, covered, 10 minutes in a small amount of boiling salted water. Drain well; set aside. Melt 3 tablespoons oleo in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly, until thickened and bubbly. Stir in salt, pepper and nutmeg. Add cabbage to white sauce, mixing well; spoon into a buttered 1 1/2-quart casserole. Sprinkle with cheese; top with bread crumbs and drizzle with 2 tablespoons melted butter. Bake at 375° for 20 minutes.
In a large mixing bowl, combine the ingredients, except for the Feta cheese. Cover in a tight lid bowl and chill at least 24 hours. Shake bowl every couple of hours or open and stir ingredients. One hour before serving, drain dressing from the bowl and add Feta cheese (reserve a couple of tablespoons for top). Cover and chill. When ready to serve, pour into serving bowl and garnish with remaining Feta cheese. Warm pita breads add a special accompaniment to this colorful salad.
Cut apples and put in a greased 9 x 9-inch baking dish or pan. Blend butter and sugar, then add cinnamon, flour and oats. Spread mixture on top of apples. Bake 25 minutes at 350°.
Dissolve jello in 2 cups hot water, then add Seven-Up and chill until partially set. Then add drained crushed pineapple (save juice), miniature marshmallows and bananas to the chilled jello and set.
Preheat oven to 350 degrees. Pour oil in a 9 x 13 inch baking pan, Tilt pan until bottom is covered with oil. Put remaining ingredients into pan; stir with a fork or spoon until blended (about 2 minutes). Scrape sides and spread evenly in pan. Bake for 35 - 45 minutes until toothpick inserted near center comes out clean. Use a knife to loosen cake from sides. Cut and serve directly from pan. Delicious served with Cool Whip topping.
Mix together the first 7 ingredients. Chopped onion may be added. Drop 1/2 teaspoon at a time into hot oil. Delicious with fish.
Melt margarine and mix with graham crumbs until all crumbs are moist. Put half of the crumbs in bottom of pan. Mix Dream Whip and milk until stiff. Add sugar and cream cheese and mix until sugar is dissolved. Pour half of mixture over packed crumbs in pan. Put pie filling over creamed mixture. Pour remaining half of creamed mixture over pie filling and top with remaining half of graham crackers. Refrigerate.
Combine crumbs and butter; reserve 1/2 cup for topping. Press remaining crumb mixture into bottom of greased 9 x 13-inch pan. Gradually add 1/2 cup milk to softened cream cheese, mixing well until blended. Add pudding mix, remaining milk and lemon juice; beat slowly for 1 minute. Pour over crust; cover with strawberries. Spread dessert mix over strawberries. Top with remaining crumbs. Chill several hours or overnight. Serves 12 to 15.
Drop by spoonfuls on baking sheet. Bake in a 350° oven for 10 to 12 minutes.
Cook rotini according to directions. Drain. Add cauliflower and broccoli to small amount boiling water and cook 1 to 2 minutes until tender-crisp or may use uncooked. Combine all ingredients. Toss dressing with salad. Cover and chill. Toss gently before serving. Makes 6 to 8 servings.
Boil potatoes in salted water until tender. Test stick with fork. Cool. Remove skins, mash and add remaining ingredients except peanuts. Whip until light and fluffy. Fold in chopped nuts.