HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large saucepan, combine all ingredients except extract. Simmer 10 minutes. Remove cinnamon sticks and cloves. Add extract. Serve hot or chill and serve over ice cubes with Sweet*10. Makes 14 (1/2-cup) servings.
Boil sugar and water 1 to 2 minutes, full boil. Remove from stove, add peanut butter and vanilla. Stir well, pour into greased pan. Chopped nuts may be added.
Mix, but do not heat. Put in 1 gallon jar. Slice unpeeled cucumbers thin (about 8) and 2 medium onions. Fill to top of jar and place in refrigerator. Ready in 3 or 4 days and will keep indefinitely.
Place rice in bottom of deep casserole. Cover rice with chicken, one layer. Stir soup, water and onion soup together. Pour over chicken. Bake 1 1/2 hours at 350°. Cover last 20 minutes. Add water if needed.
Bring sugar, milk, margarine and cocoa to a boil. Remove from heat and add remaining ingredients. Drop by teaspoon on wax paper lined pan. Put in refrigerator to harden.
Mix cream cheese, sour cream and taco sauce. Spread on serving platter. Top with lettuce, tomato, onion, black olives and cheese. Serve with Fritos.
Cook grits according to package directions on package. Have grits stiff, not soupy. Melt in oleo and garlic cheese. Beat eggs and add enough milk to make 1 cup. Add egg and milk mixture to grits and cheese mixture. Put in well-buttered casserole dish and bake at 350° for 30 minutes. Sprinkle crumbled, cooked bacon, grated cheese and paprika on top. Bake for 10 minutes.
Fry bacon until crisp; in saucepan, put green beans, onion and brown sugar and cook 1 hour on medium heat.
Cook sugar, cornstarch and 7-Up until creamy. Add food coloring and cool. Combine with strawberries and pour into cooked crust with a little sugar in the bottom. Add whipped cream on top.
Boil fryer or hen until done; debone. In broth, add cream of mushroom soup and bring to a boil. Add rolled and cut biscuits or cut tortillas, a few at a time. Lower your fire. When done, add chopped eggs, deboned chicken and salt and pepper to taste.
Preheat oven to 350°. Brown meat with onion and pepper; drain. Cook noodles and celery together for 10 minutes.
In a bowl, stir together the 1 cup cornmeal, baking soda and salt. Stir in milk, eggs and corn. Stir in cheese, chili peppers (chopped) and onion; mix until well blended.
Cream butter and sugar. Sift flour and baking powder together; add to first mixture alternately with milk. Add almonds and vanilla. Fold in stiffly beaten egg whites, to which salt has been added. Bake at 350° in 3 layers in 8 or 9-inch pans for about 25 minutes.
Brown chuck in skillet until done; drain and set aside. Over low heat, melt the 2 cheeses. Add the soups (no water) and Ro-Tel tomatoes. Stir well. Add the ground chuck to cheese mixture and blend well. Best to keep dip warm in crock-pot. Can be refrigerated to be used at a later date. Serve with hot peppers and chips.
This cake is sort of a fruit and nut cake. So get out the family Bible and follow directions. Only part from our recipe is how long to bake, but a moderate oven (360° to 375°) has worked. Check figures, too.
Cream butter and sugar. Add eggs and vanilla. Sift flour, soda, baking powder and salt; add to creamed mixture, alternating with sour cream, beginning and ending with flour.
Saute onions and rice until brown in margarine. Put in casserole and add oregano and mushrooms. Add soup. Add parsley flakes. Cover and bake at 350° for 30 minutes.
*Note: If nuts are omitted, use 1 1/2 cups chocolate chips.
Peel sweet potatoes and slice. Fill skillet with 1/2-inch of water. Place sweet potatoes, sugar and butter in water. Cover skillet. Cook on medium-high heat until potatoes are tender.
Sift dry ingredients into bowl; make well in center. Combine egg, milk and oil. Add all at once to dry ingredients. Stir quickly just to moisten dry ingredients. Fill muffin cups, greased, 2/3 full. Bake at 400° for 25 minutes. Makes 12.
You will also need 8 or 9 wide mouth pint canning jars with lids and rings.
Mix all ingredients together well. Put in well greased miniature muffin pan. Bake at 450° for 10 to 12 minutes. Can also be dropped by spoon fulls onto cookie sheet.
In a 9 x 11-inch glass container, mix jello, water, bananas, pineapple and strawberries and jell completely.
Chop onion; peel and slice carrots and parsnips into 1/2-inch slices. Grate 1 cup ginger (remainder can be stored in freezer for future use). Heat oil; add chopped onion and cook over low heat with lid on until wilted. Add carrots, parsnips and grated ginger; mix well, then raise heat to medium. Replace lid and cook for a further 5 to 10 minutes. Add hot chicken stock; bring to boil, then simmer slowly until vegetables are tender. Liquidize in blender until smooth; strain into bowl. Adjust seasoning with salt, pepper and more grated ginger, if required. May be frozen. Yield: 8 servings.
Cover kale, onions and meat with water. Cook about 20 minutes. Add potatoes. Cook about 10 minutes. Add can of beans. Cook last 5 minutes. Enjoy with Portuguese bread.
Brown sausage, onion and garlic; drain grease. Cut sauerkraut with scissors into fine pieces. Place cream cheese, 2 tablespoons bread crumbs, mustard, pepper and sauerkraut in bowl; mix well (may need to use your hands). Add sausage; chill for 1/2 hour.
Heat over to 425°. Coat jellyroll pan with cooking spray. In bowl, toss potatoes with 1 tbsp. olive oil. Add salt and pepper. Transfer to pan. Roast, turning once until tender, about 40 minutes. Meanwhile, combine basil, parsley, parmesan and garlic with remaining olive oil. Toss roasted potatoes with basil mixture. Transfer to serving bowl.
In a mixing bowl, beat cream cheese and mayonnaise until smooth. Stir in next 5 ingredients. Cover and chill for several hours. Form mixture into a ball. Roll ball in peanuts to coat well. Serve with crackers.
Cream butter. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each. Add buttermilk and beat well. Combine flour and soda. Gradually stir into creamed mixture. Stir in vanilla. Chill dough.
Melt oleo in saucepan. Add to sugar and coconut and mix well. Press flat into 17 x 11 x 1-inch pan. Slowly melt chocolate chips, stirring constantly. Spread evenly over coconut mixture and allow to cool.
Stir first 5 ingredients well with a fork. Make 3 holes in mixture. Divide vanilla, vinegar and oil into the 3 holes. Pour over this, 2 cups cold water. Mix everything together well with fork. Put in a well-greased 9 x 13-inch pan. Bake 40 to 45 minutes at 350°. May sift powdered sugar on top or frost with favorite chocolate frosting.
Heat 1 cup boiling water and add Jell-O. Add pineapple, buttermilk and Cool Whip. Cool and let set before serving.
Mix together all ingredients and pour into 9-inch pie shell. Bake at 400° for 15 minutes; reduce oven to 350° and bake for 30 to 35 minutes.
First Layer: Break about 1 cup of pretzels. Pour melted butter over pretzels and bake at 250° for 30 minutes, stirring every 10 minutes. Cool.
Cook sausage; drain well. Combine with other ingredients. Mix well. Pour into 13 x 9 x 2-inch pan. Refrigerate overnight. Bake at 350° for 1 hour.
Prepare 24 hours in advance. Better that way. Makes a great veggie dip.
Preheat oven to 375°. In 13 x 9-inch baking pan arrange chicken. In small bowl, combine remaining ingredients. Brush on chicken. Bake 45 minutes or until chicken is done.
Bread Choplets and fry in oil; set aside. Combine soup, milk, sour cream, pepper and 1/2 teaspoon salt. Stir in potatoes, 1/2 cup cheese and 1 cup French fried onions. Spoon into 9 x 13-inch dish. Arrange Choplets on top. Bake at 350° for 35 to 40 minutes. Top with remaining cheese and onions. Bake, uncovered, 5 minutes until onions are brown.
Cook chicken and cut in bite size pieces. Place chicken in baking dish. Add broth and soup. Melt margarine; add milk and black pepper. Pour over chicken mixture. Bake in preheated oven at 425° for 30 minutes or until golden brown. Serves 6.
Prepare pudding with milk per directions. Bring to a boil; remove from heat. Stir in cake mix and mix well. Grease and flour 9 x 13-inch pan. Spread evenly; sprinkle with chocolate chips. Bake at 350° for 20 to 28 minutes.
Cook vegetables as directed along with 1 cup celery. Pour into 9 x 13-inch pan. Mix onion, cheese and mayo and spread over vegetables. Melt oleo and add to crushed crackers. Spread over vegetable mixture. Bake uncovered at 300° for 30 minutes. Delicious!!
Brown meat and onion in skillet. Add salt and pepper to taste, then add beans and barbecue sauce. Serve hot.
Combine beef, bread, half of onions, salt and pepper. Shape into 1-inch balls. In Dutch oven or large pot, combine remaining onions, sugar, raisins, sauerkraut, gingersnaps and tomato sauce. Add meatballs and simmer 1 1/2 hours. Serve over cooked and drained noodles. Serves 4.
Make cake as called for. Use sheet pan. Pour half cake in pan. Cook for 15 minutes in 350° oven. Take out and cool. While cooling, put in saucepan butter, milk and caramels. Cook until melted to a thick syrup. Pour over cooked cake. Sprinkle chocolate chips and nuts, then add uncooked cake mix. Cook 20 minutes at 350°. Cool! Serve very small pieces. This is very rich.
Mix vinegar, sugar and oil. Toss other ingredients and refrigerate for 2 hours.
Place all ingredients except vanilla in double boiler. Mix thoroughly. Cook over double boiler while beating constantly with electric mixer until it forms peaks (about 7 minutes). Remove from heat. Add vanilla while still beating.
Using a pizza pan, layer ingredients in the following order: beans, sour cream mixed with taco seasoning, tomatoes, onions, olives and shredded cheese. Serve chilled with no-fat nachos.
Cook pasta according to package directions; drain. Meanwhile, heat bouillon and milk until hot. In skillet, heat margarine. Add vegetables, garlic and parsley; cook until tender. Stir flour into vegetables. Add broth mixture to vegetables slowly, stirring constantly, until thick and bubbly. Add chicken and Parmesan; toss with hot fettuccine.
Mix sugar and syrup and cook to a good boil. Remove from the heat and add peanut butter and corn flakes. Drop on wax paper.
Heat oven to 400°. Stir together flour, meal, sugar, baking powder and salt. Stir in remaining ingredients until moistened. Pour into greased 9-inch square pan. Bake for 20 to 25 minutes or until toothpick comes out clean.
Layer in a large bowl shredded lettuce and 3 or 4 boiled eggs (sliced). Layer onions, carrots, cheese, green pepper and sliced cucumbers. Add 1 small can green peas and diced tomatoes. Crumble bacon to top.
Mix until well blended. Pour into baked pie shell or prepared pie shell. Chill.
Lightly dampen grease-proof paper or aluminum foil cut in a 9-inch circumference. Beat egg whites until stiff and frothy. Gradually add sugar and beat until thick. Fold in sifted cornstarch and lemon juice. Spread into volcano shape on grease-proof paper. Bake in slow oven, 250°, for 2 hours. Turn oven off and leave in oven until cool. Decorate with whipped cream, strawberries, kiwi fruit, bananas.
Mix sugar, flour and half of milk. Add beaten eggs and mix. Add rest of milk. Fold in melted butter. Add vanilla and stir. Pour in unbaked pie shell. Bake at 425° for 10 minutes, then lower temperature to 350° and bake until done, until knife inserted in middle comes clean.
Reserve 1/2 cup of brandy and set aside. Pour remaining brandy, champagne, sugar and pineapple into a large saucepan. Stir frequently over medium heat until near boiling. Remove from heat. Carefully pour in reserved brandy and ignite. Let punch flame 1 minute, then ladle into mugs.
Arrange a layer of boiled rice in bottom of buttered casserole dish and cover with canned pineapple, cut into small wedges. Dot with butter and sprinkle with brown sugar. End with a layer of rice. Moisten with pineapple juice and bake 1 hour (covered) at 350°.
Day Before: Cook macaroni until tender, drain. In hot butter in a large skillet saute onion and garlic until tender. Add ground beef and cook, stirring until brown. Stir in tomato sauce, salt, pepper and oregano. Simmer for about 5 minutes. Spread over the bottom of a 2-quart casserole (greased) dish. Toss macaroni with grated cheese, arrange on top of meat and tomato mixture in the casserole dish, packing it down. Combine eggs and milk, pour over macaroni. Cover and refrigerate until the next day.
Combine all ingredients. Spread on miniature sliced party rye bread. Place on cookie sheet. Bake at 350° until mixture bubbles.
Mix all dry ingredients in a large bowl. Mix all wet ingredients in another bowl. Add wet ingredients to dry ingredients, mixing well (do not beat). Spoon mixture into three 9-inch round well-greased and floured cake pans. Bake at 350° for 25 to 30 minutes. Cool 10 minutes. Remove from pans. Cool completely. Spread frosting between layers and on top and sides of cake. Sprinkle 1 1/2 cups chopped pecans over cake. Refrigerate. Flavor intensifies upon standing 24 hours.
Cream sugar and shortening. Add molasses and egg. Mix flour with soda, salt, cinnamon and ginger. Use small size cookie baller and dip in mixture of sugar and cinnamon. Lightly spray cookie sheets. Press down very slightly. Bake at 325° for 8 minutes. Makes 4 dozen cookies.
Layer 1/2 of the ingredients in order given in a large salad bowl. Repeat layers with other 1/2 ingredients. Refrigerate for 12 hours. Top with pieces of bacon and enjoy!
Mix first four ingredients and pour over crackers or pretzels. Mix and let set at least one hour before serving. Can be made ahead.
In large mixing bowl, combine dry cake and eggs. Mix until dough begins to form a ball. Chill 1 hour. Remove 1/4 dough; keep remainder chilled. Roll out dough on floured surface to 1/8-inch thickness. Cut into shapes or rounds with floured cookie cutter. Place 1-inch apart on greased cookie sheet. Bake at 375° for 6 to 9 minutes, until golden on edges. Remove from cookie sheet. Makes about 30 cookies.
Combine flour, sugar, baking powder, baking soda, cinnamon and salt in a large bowl. Make well in center. Stir together buttermilk, applesauce, egg whites and oil in a small bowl. Pour this mixture into well of dry ingredients. Stir just until evenly moistened; do not overmix. Divide batter evenly into 12 muffin cups. Bake at 400° for 25 minutes. Cool muffins on wire rack.
Chop onions and boil until tender in small amount of water. Mash tomatoes with juice and add to onions and water; mix. Bring to low simmer and add American cheese until it breaks into small particles throughout. Leftovers will thicken in refrigerator and are fabulous eaten warmed over buttered toast.
In large skillet or wok, cook bacon and onion until transparent. Add chicken; continue cooking about 5 minutes. Stir in remaining ingredients. Heat thoroughly.
Mix together and bake in greased pan for 45 to 50 minutes at 350°.
Cut elephant into bite size chunks. Flour, add salt and pepper to taste and enough water to make gravy. Cook over a large fire (465°) for 4 weeks. Serves around 3,812 people. If more is needed, add the 2 rabbits, however, only if necessary because most people do not like hares in their stew.
Melt margarine. Add sugar, flour, eggs, coconut and pineapple. Pour into 2 unbaked pie shells. Bake for 30 minutes at 350°. (Makes 2 pies.)
Mix all ingredients and bake at 350° for 1 hour. Use well greased and floured Bundt pan.
Melt chips in top of double boiler. Add milk and remaining ingredients. Pour in greased 9 x 9-inch pan. Cool.
Mix together. Blend for 2 minutes with electric mixer. Pour in loaf pan. Bake 1 hour at 350°. Top with crack; if it looks doughy in crack, bake longer. Will not hurt if top looks brown because frosting makes it soft.
Saute onion and garlic in butter over medium heat. Add meat and brown. Add flour, salt, pepper and mushrooms. Cook 5 minutes. Add soup and simmer, uncovered, 10 minutes. Stir in sour cream and re-heat through. Serve over noodles, dry Chinese noodles or rice.
Combine and mix for 3 minutes in electric mixer. Pour into well-greased tube pan. Bake at 350° for 1 hour.
Bring all ingredients to a boil and remove from the heat. As chicken approaches a well cooked state, baste them with sauce. When chickens are completely cooked, dip chickens into the sauce before serving. This recipe makes over a gallon of sauce. Stores well in refrigerator.
Put the first 10 ingredients in large bowl. Mix with the Italian dressing, sesame oil and garlic salt and pepper to taste. Shake well. Marinate for 1 hour or overnight for a quick, delicious lo-cal salad.
Mix in saucepan sugar, water and corn syrup. Cover pan; bring to rolling boil. Remove cover and cook to 242° or until syrup spins a 6 to 8-inch thread. Just before syrup is ready, beat until stiff enough to hold a point 2 egg whites. Pour hot syrup very slowly in a thin stream into the beaten egg whites. Continue to beat until frosting holds peak. Blend in vanilla. When spreading on cake, make pretty swirls with vanilla. Amount: For 2 (8 or 9-inch) layers or 13 x 9-inch oblong.
Melt butter in saucepan over low heat. Stir in dark brown sugar and salt. Bring to a boil over medium heat. Boil hard 2 minutes. Stir constantly. Remove from heat. Stir in milk. Return pan to heat and bring to a full boil. Remove from heat and cool to lukewarm. Stir in powdered sugar. Beat until smooth. If frosting is too thick, add a little milk.
Saute the mushrooms and onion in 3 tablespoons butter. Add the cream cheese and seasoning. Remove crusts from bread; flatten with rolling pin. Spread mushroom mixture on bread slices. Roll up slices; dip into melted butter. Partially freeze before cutting each roll into 3 pieces. Freeze. When ready to serve, bake at 350° for 20 minutes.
Wash cucumbers; lower with brine solution made by mixing water and salt. Let stand 24 hours. Bring to boil in same solution. Drain.
Whirl in blender for 2 minutes. Serve over equal parts shredded red and green cabbage. Top with chopped scallions. Makes 2 cups.
Combine eggs, sugar and lemon juice in top of a double boiler. Cook, stirring constantly, until smooth and thickened. Add marshmallows, stirring until melted. Cool. Add salt and fruit to marshmallow mix. Fold in whipped cream. Pour into an 8-inch pan. Freeze until firm. Cut into squares to serve.
Cream the cheese and sugar well. Make Dream Whip as if you were using it for whipped cream. Fold Dream Whip into the cream cheese mixture. Line bottom of pie crust with sliced bananas (after rolling bananas in lemon juice). Pour cheese mixture over bananas and spoon pie filling on top. Place in refrigerator.
Cream first four ingredients together. Add eggs and vanilla and blend well. Add flour, baking soda and baking powder; blend well. Wrap small amount of dough around one mini Snickers candy. Bake at 375° for approximately 12 minutes or until lightly brown. Let cool and drizzle melted chocolate chips over top. (May need to add small amount of water to thin.)
Brown sausage and onions. Drain off grease. Add mushrooms, garlic, tomato paste, water, beef bouillon, salt and pepper; mix together well. Add 1/2 cup red wine; mix well. Combine sour cream and 1 tablespoon flour; add to mixture. Let simmer. Cook egg noodles until done. Rinse and stir into stroganoff mixture.
Saute onion and garlic in margarine. Add flour, seasonings and milk. Stir and cook until smooth and thick, about 5 to 10 minutes. Cool 5 minutes. Preheat oven to 350 degrees. Beat eggs. Add sauce, spinach, and cheese mix. Spray 9 inch pan with pam and pour in mixture. Bake until top is puffed and browned, about 40 to 45 minutes. Cool 5 minutes. Serves 6.
Add when it is hard boiling, 1 teaspoon vanilla and 1 teaspoon vinegar. Cook until crunchy. Pour over. Make into balls (butter hands).
Mix first 5 ingredients well, then add sausage and mix. Form into 1-inch balls and place on baking sheet. Bake at 400° for 15 to 20 minutes. Serve warm or cold.
Beat together butter, brown sugar and vanilla. Add eggs. Mix in flour, baking powder and salt. Fold in chocolate chips. Spread in 10 x 13-inch baking pan, greased. Bake at 350° for 30 minutes. Better and moister than Toll House pan cookies.
Mix sugar, salt, sesame seed, onion powder and garlic powder together. Add pork and toss gently to coat. Set aside to marinate for 30 minutes. Put meat on wooden skewers and grill or broil over high heat for 3 to 4 minutes a side or until desired doneness. Serves 4 to 6.
Mix well all ingredients, except apples. Put on top of apples in baking dish. Bake at 350° for 25 to 30 minutes.
Cream together butter, sugar, eggs and vanilla. Sift together dry ingredients. Then slowly add to wet mixture. Continue to knead in flour mixture until dough can be rolled out on a floured board. Cut in circles. Bake 350 degrees for 8 - 10 minutes.
Mix sugar, water, butter and cream of tartar in saucepan and place over low heat, stirring constantly, until sugar is dissolved. Increase heat (do not stir) until a firm ball can be made by dropping a bit into cold water, or 250° by candy thermometer. Remove from heat and add vanilla. Pour into greased pan.
Beat eggs until foamy. Add to softened butter and coconut. Add buttermilk. Stir well, then add sugar and vanilla. Mix well and pour into 2 (9-inch) unbaked pie shells. Bake at 350° until toothpick comes out clean.
Dip chicken in egg. Coat with remaining ingredients mixed together. Place in shallow pan and bake at 400° for 20 to 25 minutes.
Cook sausage and drain off all fat. Combine all ingredients. Pour into well-greased pan. Bake at 400° for 40 to 45 minutes.
Mix 2 cups flour with 2 sticks butter; add walnuts. Pat into a 9 x 13-inch pan. Pat up sides a bit. Bake at 350° for about 25 minutes or until you can smell it. Mix together and spread on cooled crust. Cream the cream cheese, confectioners sugar and 1 cup Cool Whip.
Soak beans overnight. On platter, pour salsa; place cornbread on top of salsa and black beans on top of cornbread. Top with sour cream.
Saute onion and green pepper in butter. Stir in shredded chicken, 1 cup cheese, sour cream and hot sauce. Roll each crescent roll to a 1/4 inch to 1/8 inch thickness. Spread with 2 tablespoons of chicken mixture. Roll up, make sure edges are sealed. Place in baking dish. Bake at 450° for 10 to 12 minutes or until brown.
Preheat oven to 350°. Beat sweet potatoes, salt, cinnamon, nutmeg, 1/4 cup butter, eggs, vanilla and granulated sugar until smooth. Pour into buttered 2-quart casserole. Mix remaining 1/4 cup butter, brown sugar, flour and pecans together (crumbles). Sprinkle on top of potato mixture. Bake at 350° for 35 to 40 minutes.
Saute onion, green pepper and celery in butter in a Dutch oven until tender. Add catsup, water, lemon juice, vinegar, Worcestershire sauce, sugar and mustard. Cook over medium heat for 10 minutes, stirring occasionally. Add frankfurters; simmer an additional 5 minutes, or until franks are thoroughly heated. To serve, place in buns and spoon sauce on top. Yields 8 servings.
Make Jell-O as directed using pineapple juice with water. Let set until it just starts to set, then beat in cream cheese and Miracle Whip, then stir in the rest of ingredients and enjoy.
In skillet, brown ground beef, onion and garlic. Add refried beans, salt and 1 teaspoon chili powder and mix. In separate saucepan, combine the mushroom soup, tomato soup, olives and 1 teaspoon chili powder. Mix and heat. Dip tortillas, one at a time, in soup mixture to soften. Put tortillas on a plate and put a heaping tablespoonful of the meat-bean mixture on the tortilla and roll up. Slide rolled tortillas gently into a 13 x 9 x 2-inch baking pan and repeat the procedure, until all the tortillas and meat are used. Pour remaining soup mixture on top of tortillas. Sprinkle with shredded cheese; cover pan loosely with aluminum foil and bake 30 minutes at 350°. Serves 6.
Mash artichokes to a coarse mush, using fork and knife. Add cheese and mayo; mix. Bake in an oven-proof dish at 350° until bubbly (about 20 minutes). Serve warm.
Sift together the flour, baking powder, soda and salt. Beat shortening until creamy. Add sugar gradually; beat until light and fluffy. Add eggs; beat well. Add flour mixture alternately with bananas. Turn into well-greased bread pan; bake in a 350° oven for about 1 hour and 10 minutes. Makes 1 loaf.