HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slice orange into thin slices. Pour cider into 2-quart crock-pot. Drop in cinnamon sticks and orange slices. Heat on low setting. Serve when hot.
Mix pudding according to directions; mix together sour cream and cream cheese with sugar and small amount of juice from canned fruit. Layer in punch bowl: cake (crumbled), fruit, pudding and cream cheese mixture (three times). Seal with pie filling; then seal with Cool Whip and top with fruit.
Drain beans and add all ingredients. Simmer until tender, about 2 hours. Stir in 2 cups Monterey Jack cheese. Eat as a main dish, plain or over rice. Good served with Chicken Salad Burritos, also.
Crumble cooled cornbread in oblong pan. Layer vegetables. Mix well. Mix mayonnaise and pickle juice as a dressing; pour over salad. Top with cheese. For a moist salad, prepare more dressing. Refrigerate.
Mix together and make into bite size balls. Bake at 400° for 10 minutes.
Get any ice tray and fill it up with Kool-Aid. Put it in the freezer for 1 hour and 30 minutes, then you will have a nice, cool snack.
In saucepan, combine chopped mushrooms, onion and 1/2 cup of water; simmer 5 minutes. Stir Burgundy, salt and dash of pepper. Place in plastic bag. Pour in wine sauce. Fasten bag securely. Marinate in refrigerator for several hours. Remove fillets, reserving sauce. Broil 3 inches from heat for 7 minutes. Turn and broil 6 minutes. Top with mushroom crowns (X-shape in top) last few minutes of broiling. Sprinkle with snipped parsley. Heat sauce and serve.
Mix all ingredients well. Bake in a well-greased Bundt pan or tube pan at 350° for 40 to 55 minutes. Let cool, turn out of pan. Sprinkle with powdered sugar and poppy seed.
Combine all ingredients in a punch bowl. Blend. May serve over ice cubes. Makes 25 (4 ounce) servings.
Fry bacon crisp; remove from pan and crumble when cooled. In bacon fat, fry onion and green pepper until soft. Drain beans. In casserole dish, mix together beans, bacon and onion/green peppers. In separate bowl, mix remaining ingredients until smooth, then pour over the bean mixture. Bake in a 350° oven for 30 to 45 minutes.
Mix cake mix according to directions, except add four eggs. While cake is baking, cook strawberries, adding sugar. While cake is hot, punch holes into it with a fork and pour hot strawberries over cake. Let cake cool.
Cook frozen wings in a 350° oven for 30 minutes on a baking sheet. Melt margarine in a 9 x 13-inch pan in oven. Stir in hot sauce. Add chicken wings. Bake at 350° for 30 minutes, stirring every 10 minutes to coat them well with sauce. Makes 3 servings.
Preheat oven to 325°. In buttered 9 x 13-inch dish, layer bread on bottom. Sprinkle on cheese over bread. Mix eggs and milk with salt and pepper to taste. Pour over the bread and cheese. End with bacon crumbs sprinkled on top. Bake for 50 to 60 minutes.
Brown beef in oil in large skillet, 5 minutes. Combine water and gravy mix. Add to beef with red pepper, water chestnuts, scallions, soy sauce and ginger. Bring to a full boil.
Pour dressing over all ingredients. Let stand in refrigerator overnight. Serve over Fritos chips.
Divide the package of crumbs in 2 equal parts, sprinkling 1/2 of the crumbs on bottom of buttered dish. Add squash mixture and use remaining crumbs on top. Dot with butter. Bake at 350° for 30 minutes. Serves 6.
Preheat oven to 350°. Combine flour, sugar, butter, salt and vanilla. Cut together. Stir in 1/2 cup pecans; set aside 3/4 cup mixture. Press remaining crumbs in 9-inch square baking pan. Spread preserves over crumb mixture; sprinkle with 1/2 cup pecans and reserved mixture. Bake 35 to 40 minutes or until crumb is lightly brown and preserves are bubbly. Makes 3 dozen.
Cut the cheese into 36 (2/3 inch) cubes. Dredge cubes in flour, dip in egg, then roll in crumbs. Press crumbs onto cubes lightly, then again, dip in egg and roll in crumbs. Let breaded cubes dry on a rack at room temperature 1/2 hour.
Combine flour, salt, sugar, melted butter and baking powder. Then add 1 egg and 1/2 cup milk. Top with melted butter, sugar and cinnamon. Put in hot oven. You can double this.
Place pieces of chicken in oven pan. Sprinkle salt and pepper. In a bowl, put minced garlic, olive oil, wine, capers and olives, mixing well. Pour over chicken. Bake in oven at 350° until tender. Keep basting with mixture that's in the pan. Add water as needed.
Cream butter; add sugar in large mixer bowl. Add eggs and vanilla. Blend well. Combine flour, cocoa, baking soda and salt. Blend into creamed mixture. Drop by spoonfuls onto ungreased cookie sheets. Bake at 350° for 8 to 9 minutes (do not overbake). Cookies will be soft. They will puff during baking and flatten upon cooling. Cool on cookie sheet until set (1 minute). Remove to wire rack to cool completely.
Combine first 4 ingredients into a large pan. Heat thoroughly and spread into casserole or 13 x 9-inch pan. Cover with thin slices of cheese. Sprinkle bacon bits over cheese and top with French fried onions. Bake at 350° for 30 minutes or until cheese is melted.
Blend shortening and sugar for 10 minutes. Add eggs, one at a time, beating well. Add 1/2 of the milk and flour; mix well, then add the remaining milk and flour and mix well. Add the baking powder and flavorings. Bake in a tube pan at 325° for 1 hour and 10 minutes.
Prepare 3 flavors of jello separately, using 1 cup boiling water and 1/2 cup cold water for each. Pour each flavor in 8-inch loaf pan and gel overnight. Combine lemon jello, sugar and remaining 1 cup boiling water. Stir until jello is dissolved. Stir in pineapple juice. Chill until slightly thickened; add Cool Whip to lemon jello and mix carefully. Cut the firm jello flavors into 1-inch squares and add to lemon jello and Cool Whip. Mix carefully. Pour into 13 x 9-inch pan and chill overnight. Cut into squares and serve. Makes about 16 servings.
Pour half and half into large bowl. Add pudding mix and beat with wire whisk until well blended, about 1 minute. Let stand 5 minutes, then fold in whipped topping and crushed cookies. Spoon into crust. Freeze until firm, about 6 hours or overnight. Remove from freezer and let stand 10 minutes before serving. Store leftovers in freezer.
Combine all ingredients except 2 slices of bacon and half of the olives. Chill and garnish with the remaining bacon and olives.
In a large kettle, melt margarine over medium heat; add onion and celery and cook until limp, stirring occasionally, approximately 10 minutes. Add potatoes; brown and cook 10 minutes. Add parsley, salt, pepper and broth. Cover and cook about 30 minutes until potatoes are tender. Stir in milk and heat until ready to boil. Add cornstarch mix. Continue cooking until thick.
Brown meat, onion and celery. Put vegetables and meat mixture in large pan with 4 cups water. Cook about 45 minutes or until vegetables are done. Mix flour and water to make a paste. Stir in mixture to thicken. Add peas. Cook 10 minutes. Serve over biscuits.
Brown beef; drain off grease. Add onion, pepper, spaghetti sauce, tomatoes, reserved tomato juice and mushrooms. Cook on medium heat, stirring frequently, until liquid is evaporated and vegetables are tender. Butter bottom of casserole dish.
Mix Velveeta cheese and Ro-Tel tomatoes together in a heavy saucepan over medium heat until cheese is melted. Serve with tortilla chips.
Mix together cabbage and salt; let stand one hour, then squeeze out excess moisture. Add carrot and pepper. Bring remaining ingredients for the dressing to a boil for 1 minute. Cool to lukewarm. Pour over slaw mixture and mix gently. Pack into freezer containers in meal size portions; cover and freeze. This salad thaws quickly and will re-freeze. Stays crisp. Makes 12 to 16 servings.
Cut meat into strips about 1/4-inch thick and 1/2-inch wide. Mix all ingredients in a large container. Marinate meat in ingredients for 24 hours in a covered container, stirring at least once in the first 8 hours. Place meat on rack in oven (125° to 150°) and dry 6 to 8 hours.
Let margarine and grated cheese come to room temperature, then mix. Add flour and onion soup mix. Mix together and divide into 4 pieces. Roll each one in foil and freeze. Slice thin and bake in 400° oven for 8 to 10 minutes.
Shred ham; soften cream cheese. Add 1/2 to 2/3 package of Ranch dressing to ham and softened cream cheese.
Preheat oven to 350°. Grate pepper on fish and arrange on baking sheet. Melt butter. Add onion and saute on low heat until tender. Add remaining ingredients and mix well. Spread mixture on fish fillets and bake until fish flakes easily and topping is golden brown, approximately 20 minutes. Serves 6 people.
Grease and flour a 9 x 9-inch glass pan. Be sure all areas are well covered. Combine all ingredients in a blender container and blend 30 seconds. Pour into pan. Bake at 350° for 40 to 45 minutes or until knife inserted in center comes out clean. Makes it's own crust.
Peel eggplant. Soak in salted water in refrigerator for several hours or overnight. Soak dry bread crumbs in evaporated milk plus whole milk. Saute green peppers, onion and celery in butter until tender; drain well. Mix the bread crumbs, eggplant and sauteed vegetables. Add eggs, salt, sage and chopped pimiento. Blend well.
Cream butter and sugar and add rest of ingredients. Roll into finger cookies. Bake at 325° and roll in powdered sugar.
In bowl, combine hamburger, onions, salt, pepper, 1/2 cup tomato sauce, 2 eggs and uncooked rice. Mix well. Roll into balls. Brown. Pour rest of tomato sauce over balls plus 1 1/2 cans of water. Cover and cook for 45 minutes on tripod 6 to 8 inches from coals.
Flour and pepper the meat. In a large frying pan, brown the meat and then remove so you may brown the remaining meat. In the same pot, fry onions and peppers about 5 minutes. Then add mushrooms, garlic, parsley, bouillon cube and wine. Return the meat to the pot. Cook slowly. Turn the meat every half hour. Should cook 1 1/2 to 2 hours (or the whole meat mixture can be put into a Pyrex dish, covered and cooked in the oven at 350° for 1 1/2 hours).
Brown and drain the ground beef. Place in kettle or slow cooker. Add the remaining ingredients in order, mixing thoroughly after each ingredient is added. (If a thicker chili is desired, drain the fluid from the beans as well as the corn.) Cook over a low flame or in a slow cooker for at least 3 hours. This chili is especially good when served with cornbread.
Combine all ingredients in blender. Whip until smooth. Makes 4 servings.
Place rhubarb in crust. Mix other ingredients and pour over rhubarb. Bake at 350° for 50 to 60 minutes. When almost done, about 35 to 45 minutes, top with meringue.
Slice peeled apples; add to the batter made from all ingredients. Drop by spoonful in hot oil; turn. Serve with powdered sugar on side.
Slice up potatoes in a 9 x 13-inch Pyrex pan; cover with water. Add butter and Pet milk. Cover with foil and cook at 350° about an hour or until done, then add sliced cheese and peppers. Cook in oven uncovered until cheese melts.
Cut and drain green beans. Add sugar, vinegar, salt to taste, a small amount of diced parsley and a dash of basil. Heat and add butter for seasoning.
Combine sugar, nutmeg, flour, cinnamon, and salt. Add apples, mix well. Turn into pastry lined pie plate. Dot with butter. Cover with top crust, making slits. Seal and flute. Cover edges with 2 strip of foil, to prevent excessive browning. Remove foil the last 15 min. of baking time. Bake at 425° for 40-50 min. until crust is brown and juice begins to bubble thru crust slits.
Peel potatoes and cut them into wedges. Place the other ingredients in bag and shake mix. Put potato wedges in and shake to coat. Arrange on a flat-bottomed pan. Bake at 350° for about 45 minutes or until done. The longer baked, the chewier they get. Serves 4.
Place roast in center of heavy foil in roasting pan. Brush with A.1. steak sauce and sprinkle with onion soup. Then spread with mushroom soup.
Cook tapioca and milk over very low heat until tapioca is clear. Mix sugar, eggs, cornstarch, vanilla and salt; add to milk and tapioca. Stir until this thickens. When cold, add crushed pineapple and 1 cup cream, whipped.
Cream Crisco and sugar, add eggs, sift flour three times with baking powder and salt. Add liquid and flour. (Flour first and flour last.) Put into round cake pan, greased and floured. Bake at 325° for about 30 to 35 minutes. Test with toothpick. Let cool and ice with your favorite icing.
Mix cubed bread, sausage, eggs, milk, salt, pepper and mustard together. Pour in 13 x 9-inch pan and let set overnight. In the morning, cook at 350° for 45 minutes. Sprinkle Cheddar cheese over top and return to oven for 15 minutes. Take out and let set for 10 minutes before serving.
Sift dry ingredients together. Add butter, shortening, vanilla, 1 cup buttermilk and egg whites. Beat 2 minutes. Bake in 2 greased and floured 9 x 1 1/2-inch round pans at 350° for 25 to 30 minutes. Cool 10 minutes, then remove.
Microwave Instructions: Mix together cocoa, sugar, salt and cornstarch. Add milk. Mix well, using a wire whisk. This takes a total of 12 minutes on High to cook. Stir after each 2 minutes. Easy. Can also be cooked on top of stove.
Boil hams in water for 2 to 4 hours, until ham falls off bone. When the ham has cooled, pull meat off the bone and shred (by hand). Combine barbecue sauce, pineapple, dressing and tomatoes in a saucepan and bring to a boil. Simmer for 5 minutes. Add sauce to ham and bake (uncovered) in a 13 x 9 x 2-inch dish at 350° for 1 1/2 to 2 hours to cook down. Stir occasionally. Much better a day or two later.
Bring tomato soup and water to a boil. Add unflavored gelatin, dissolving over low heat. Stir in cream cheese until melted. Remove from heat and cool. Add mayonnaise, onion, celery and shrimp. Pour into a greased, 6-cup mold. Refrigerate to set. Serve with crackers. Serves 20.
Cut stalks of rhubarb in 1/2-inch pieces before measuring. Mix sugar, flour and eggs. Add to rhubarb and bake in one crust with lattice strips across top. Bake about 1 hour at 350°.
Combine shredded cabbage, celery, cucumber and green pepper. Stir together mayonnaise or salad dressing, vinegar, mustard, sugar, salt and paprika. Pour mayonnaise mixture over vegetables; toss to coat vegetables. Cover and chill. Garnish with pimiento. Makes 8 servings.
Grind cranberries, apples and oranges and add sugar to them in bowl. Dissolve jello and add cranberry mixture to jello. Add pineapple. Chill.
Place first 3 ingredients in large bowl. Microwave, stirring often, until melted. Add pecans and coat well. Place on greased cookie sheet in small mounds. Melt chocolate in glass measuring cup in microwave. Pour slowly over pecans mounds.
Dissolve gelatin completely in boiling water in a large bowl. Stir in cranberry sauce, cold water, lemon juice, cinnamon and cloves. Refrigerate 1 1/2 hours or until thickened. Stir in oranges and walnuts. Spoon into 5-cup ring mold. Refrigerate 4 hours or until firm and unmold. Great for the holidays.
Preheat oven to 350°. Spray 8 (6 ounce) brioche pans or jumbo muffin pan with nonstick cooking spray. Place pans in 15 1/2 x 10 1/2-inch jelly roll pan. Combine flour, sugar, cinnamon, baking soda, baking powder and ginger. In large bowl with wire whisk, mix shredded carrots, yogurt, egg and vanilla. With spoon, stir flour mixture into carrot mixture until moistened. Spoon batter into pans. Bake 30 minutes. Cool carrot muffins in pans for 10 minutes. Remove; cool slightly. Sprinkle with confectioners sugar. Each serving contains 280 calories, 0 grams fat, 1 mg cholesterol and 440 mg sodium.
Cream butter and sugar; add salt, well beaten eggs, syrup and chopped nut meats. Mix well. Bake in 9-inch raw pastry shell for 1 hour at 300°.
In a large bowl, mix pineapple together and sprinkle pudding mix on top. Let sit for about 3 minutes.
Drain all the fruit. Slice the pears. Pour in casserole dish. Melt oleo; add sugar and stir until dissolved. Pour over fruit. Bake 1 hour at 325°.
Melt ingredients and boil for 2 minutes. Arrange graham crackers on cookie sheet (with sides). Pour boiled mixture over crackers, covering completely. Sprinkle with almonds or pecans. Bake at 325° for 10 minutes.
Brown hamburger meat, onion and cabbage. Drain. Add salt and pepper. Roll out biscuits. Fill with ingredients. Add biscuits on top. Pinch the edges to seal in ingredients. Bake at 350° until golden brown. This recipe will serve 4 people.
Mix herbs and butter together. Press butter mixture into small containers or form into balls. Different herbs, such as marjoram and thyme work well. Serve with vegetables, fish, pastas and breads.
Melt caramels with 1/3 c. milk. Mix rest of milk, cake mix & butter. Press 1/2 of mixture into a 9 X 13 pan. Bake 8 minutes at 350 degrees. Sprinkle 1 c. walnuts & 1/2 c. chocolate chips over crust. Top with caramel. Repeat using remaining ingredients. Bake for 18 minutes.
Preheat oven to 350 degrees. In a large bowl, combine pineapple chunks, cheese, pineapple juice, flour and sugar. Top with crushed crackers & butter slices. Bake in preheated oven for 30 minutes. Yields 12 servings.
Soak cucumbers and onions for 24 hours in water and salt. Drain well and rinse. Drain well. Boil vinegar and sugar. Cool. Pour over cucumbers and onions. Package for freezer.
Cook everything except cheese together until done. Add cheese and stir until melted. Spread buns with mayonnaise or mustard and add mixture. Wrap each bun in foil and heat in 350 degree oven for about 20 minutes.
Combine carrots and water in a large saucepan; cover and cook over medium heat for 20 minutes or until crisp-tender. Drain, reserving liquid. Add enough water to liquid to measure 3 tablespoons. Set carrots aside. Combine carrot liquid, cornstarch, orange juice, salt, pepper and margarine in large saucepan. Bring to a boil over medium heat, stirring constantly. Cook 1 minute or until thickened. Add carrots; cook 1 minute, stirring well. Spoon onto serving plates. Sprinkle with parsley. Yield: 8 servings.
Heat oven to 350°. Lightly grease loaf pan. Combine first six ingredients with 1/2 can tomato sauce. Place in loaf pan. Combine the remaining tomato sauce with other ingredients. Pour over loaf. Bake 1 hour.
Mix crumbs, 1/4 cup of sugar and butter in a 13 x 9-inch pan. Press firmly onto bottom of pan. Refrigerate until ready to fill.
Cook carrots, covered in water, until tender; drain. Turn carrots into a 1-quart baking dish. Stir in raisins, oleo, honey, lemon juice and ginger. Bake, uncovered, in preheated oven at 375° for 35 minutes. Take out of oven and sprinkle with almonds.
Shred meat or chop. Stir together meat and remaining ingredients in a 6-quart Dutch oven. Cover and simmer over low heat 2 1/2 hours, stirring occasionally.
Mix the butter, peanut butter, sugar and vanilla. Roll into bite size balls and refrigerate. Next, melt the chocolate chips and paraffin in a double boiler. Place toothpicks into the refrigerated balls and dip into the chocolate, placing on wax paper to harden.
Flour and brown chicken in oil. Place in baking dish. In bowl, combine soup with wine and tarragon. Pour some of this sauce on the chicken. Add mushrooms and water chestnuts. Pour on remaining sauce. Bake at 350° for 40 minutes.
Put the corn and soup in a pan and let it come to a boil. Simmer for two or three minutes. Add Cheez Whiz and heat until well blended. Then add the rice. If too thick, add a little water or milk.
Put chicken breasts in shallow baking dish. Cover with Swiss cheese slices, then cover with soups. Bake at 350° for 2 hours.
Mix cake mix, egg and margarine to form dough. Press in 9 x 13-inch pan. Mix together remaining ingredients and pour over dough. Bake 35 minutes at 350°. Do not overbake.
Cook chicken; remove from liquid to cool. Cook noodles in chicken broth. Saute pepper and onions. Mix all together; cook on top of stove (before adding cooked chicken, cut to bite-size pieces).
Mix and put in pan. Bring to boil and pour over above mixture of beans, etc. Marinate in refrigerator and serve.
In skillet, brown meat; drain. Sprinkle with 1/2 teaspoon salt. Add tomato sauce, undrained corn, okra and brown sugar. Bring to boiling. Reduce heat. Cover; simmer 10 minutes. Arrange cheese slices atop. Cover; heat 3 to 4 minutes to melt cheese. Serves 8.
Combine onions, cheese, bread crumbs and seasonings. Dip chicken in egg/milk mixture and roll in cheese mixture. Pour melted butter over chicken and bake 55 to 60 minutes at 375°.
Preheat oven to 350°. In large bowl, combine contents of envelope and water. Add beef, catsup, bread crumbs and egg. Shape into loaf and place in shallow baking pan. Bake 45 minutes or until done. Makes 6 to 8 servings.
Combine all ingredients in large mixing bowl. Beat on low speed 30 seconds, scraping bowl constantly with rubber spatula. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into two 9-inch round pans or one 13 x 9 x 2-inch pan, greased and floured. Bake at 350° for 30 to 35 minutes for layers, 40 to 45 minutes for rectangular cake, until top springs back when touched lightly. Cool 10 minutes in pans on a rack. Remove from pans; cool completely on rack. Frost as desired.
Preheat oven to 350°. Choose baking pan to fit bread. Slices should be flat, buttered side up. Completely filling bottom of pan. Spread grated cheese over it.
Melt oleo in pan (use oblong roasting pan). Mix all ingredients well. Put in oven. Bake at 250° for 1 1/2 to 2 hours, stirring every 15 minutes.
Crumble 1 package of crackers in a baking dish. Cream together cream of chicken soup, chicken broth and sour cream. Pour 1/2 of creamed mixture on crackers. Layer chicken and pour rest of cream mixture. Crumble 2 packages of crackers on top and pour melted margarine on top of crackers. Bake at 325° or 350° until it bubbles and crackers brown.
Mix all ingredients together. Cook at 325° for 1 1/2 hours or until brown.
Preheat oven to 350° (175°C). In a large bowl, combine spinach, stuffing mix, Parmesan cheese, garlic powder, black pepper, Italian seasoning, melted butter and eggs. Shape into walnut-sized balls and place on a baking sheet. Bake in preheated oven for 20 minutes or until heated through and browned.
Stir mayonnaise until no lumps. Mix all ingredients well in mayo. Refrigerate 2 hours. Serve with seafood or salad.
Stir together flour and dry milk. In a small mixer bowl, beat butter. Add sugar; beat until fluffy. Add egg yolk and evaporated milk; beat well. Add flour mixture alternately with 1/3 cup water. Beat well. Stir in coconut. Spoon about 3 tablespoons of batter into each paper cup in muffin pan. Bake at 350° for 20 minutes.
Wash celery; spread the peanut butter inside of celery stalks. Sprinkle raisins on top of the peanut butter. Eat and smile.
Mix sugar, cranberries and pineapple. Let stand overnight in refrigerator. Add fruit and marshmallows. Whip the cream. Blend all together. Serves 16.
Pour cake mix and Jell-O together; add oil and water. Beat until smooth. Add one egg at a time, then add 1/2 cup strawberries. Bake in a 350° oven for 35 minutes.
Cream butter, sugar and eggs. Add sour cream, pecans and raisins. Add flour, soda, baking powder and vanilla. Pour half of the batter into a greased tube pan. Sprinkle with half of the topping. Pour in remaining batter. Top with the remaining topping. Bake at 350° for 50 minutes.
Melt the margarine or butter by room temperature. Set aside. Must be room temperature or cooler. Beat the eggs until foamy, then mix in the sugar, brown sugar and flour, then blend in melted butter. Add the chocolate chips and nuts. Fold together in two deep dish uncooked pie crusts. Bake 1 hour at 325°. Makes 2 pies.
Heat the raisins in 1/2 cup water. Bring to a boil. Reduce heat and simmer for 5 minutes. Set aside.
The shepherd's of Egypt had a very different method of preparing eggs. They placed them in a sling which they turned so rapidly that the friction of the air heated them to the desired doneness.
Boil squash until tender. Drain and mash well. Put in Pam-sprayed casserole dish and add other ingredients and top with bread crumbs. Bake in moderate 325° oven until cheese melts and egg is done. This cooks real well in your microwave.