HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place apple juice in saucepan. Tie cloves and cinnamon in cloth bag and add to juice. Bring to a boil; simmer for 20 minutes. Remove spices. Add remaining ingredients; heat to boiling again. Serve hot.
Rinse chicken; pat dry with paper towels. Combine and mix buttermilk, bouillon and oregano. Let stand 10 minutes; stir. Place chicken in a large bowl; pour bouillon mixture over it; toss to coat. In plastic bag, mix flour and paprika. Add a few pieces of chicken at a time and shake to coat. Place in shallow baking pan. Drizzle with butter. Bake uncovered 1 hour or until golden brown at 350°.
Place pears in bottom of Pyrex (8-inch) round dish. Combine brown sugar, flour, oats and cinnamon in a separate bowl. Cut in butter until mixture is crumbly. Sprinkle mixture over fruit. Microwave on High for 10 minutes or until topping is bubbly.
Combine, shake and let settle 4 hours. Store, covered, in refrigerator to extend suds shelf life. Allow to warm before using.
Mix all ingredients together. Dip a teaspoon in hot water and cut portions (size as desired); drop in a pot of boiling water, cover tightly and cook for 10 minutes.
Add tropical punch to pineapple juice. Add enough Sprite or ginger ale to taste. Chill before serving.
Preheat griddle to 400 degrees. Spray with pam. Mix all three ingredients until smooth. Pour batter on griddle and flip when pancake starts to look dry on top. Top each one with a pat of butter. Serve with syrup or honey. Can top with powdered sugar.
Dissolve jello in hot water. Add marshmallows and dissolve. Add cream cheese and pineapple. Stir until cool and fold in whipped Milnot. Stir in chopped nuts. Chill until set.
Stir soup mix, bacon, bacon drippings and chopped olives into sour cream. Serve with potato chips or your favorite crackers.
Mix applesauce, honey, egg substitute, banana chunks, water and vanilla in food processor or with mixer. Mix in dry ingredients, using as few strokes as possible. (Optional: Stir in 1 cup walnuts and/or 1 cup raisins.) Pour batter into loaf pan that has been sprayed with Pam. Bake at 325° for 1 hour, or until toothpick comes out clean.
Dust meat with flour. Brown in oil in Dutch oven. Add soup and water. Cover and simmer 1 to 2 hours. Add vegetables and seasonings. Cook 1 hour, until tender.
*Use at least 7 varieties of beans (Great Northern, navy, black, garbanzo, green split peas, pinto and red beans).
Melt margarine and stir in flour. Slowly add milk until thickens. Reduce heat and stir in cheese and Worcestershire sauce and simmer for 5 minutes. Serve over toast points. Top with paprika.
Cut potatoes in halves. Cook with onion in 2 cups boiling water until tender. Do not drain. Mash potatoes. Add sausage, thyme, marjoram, salt, pepper, butter, sharp cheese and remaining boiling water. Simmer 10 minutes. Add grated cheese just before serving. Makes 6 servings.
Let cream cheese sit on counter to soften. Mash together with powdered sugar in a small bowl with a fork . Add vanilla a little at a time. Mix very evenly.
Cook first 3 ingredients, then set aside to cool. Combine next 5 and stir cornstarch with water and add to oat mixture. Pour 3/4 of this mixture into lightly greased 9 x 13-inch baking dish. Pour rhubarb on top, then put last 1/4 on top of rhubarb. Bake for 40 minutes at 350°. Good plain, or with ice cream or whipping cream, hot or cold.
Peel and slice potatoes into greased Pyrex dish. Layer onion on top. Combine last 4 ingredients and pour over potatoes and onions. Cook 15 minutes at 500° and 45 minutes at 350°. Uncover and cook 15 more minutes at 350°.
Drain chiles and place in 13 x 9-inch pan. Grate all cheese over chiles. In blender, beat eggs, flour, salt and milk. Pour over cheese and chiles. Bake at 325° for 35 minutes. Pour on tomatoes and chiles; bake 5 more minutes.
Beat together potatoes with sugar, eggs, vanilla, milk and 1/4 cup butter. Put into buttered casserole dish. Mix brown sugar, flour, 1/3 cup butter and nuts. Crumble on top. Bake 30 minutes at 350°. Do not overbake.
Fry sausage in pan. Crumble up very fine and drain thoroughly. Melt cubed Velveeta and add salsa. Add sausage. Mix well. Serve hot with nacho chips or a hot dog topper.
Mix ingredients and cook to a soft ball. Then beat until candy will stand in peaks. Knead in 1/2 cup powdered sugar. Roll in long roll in chopped pecans. Cool and slice.
In a bowl, mix molasses, egg, soda and water. In a second bowl, combine flour, brown sugar and spices. Work with your fingers until even crumbs form. Sprinkle 1/3 of the flour mixture into the pie crust. Pour on 1/2 of the molasses mixture. Repeat with 1/3 of flour mixture and remaining molasses mixture. Top with remaining flour mixture. Bake at 450° for 10 minutes. Reduce heat to 350°. Bake 20 minutes more or until filling is firm when shaken. Cool.
Preheat oven to 250°. Line two baking sheets with baking parchment (or aluminum foil). In the large bowl of an electric mixer, beat the egg whites at high speed until they hold stiff peaks. Beat in the sugar, 1 tablespoon at a time, then beat in the vanilla extract. Reduce mixer speed to low and beat in cocoa powder. Fold in chocolate chips with spatula. Drop by rounded teaspoon (1 inch apart) onto the baking sheets. Bake for 1 hour. Turn off the oven and dry the cookies in the oven for 2 hours longer. Store covered. Makes about 40 cookies.
Mix applesauce and baking soda together. Let stand. Sift flour and spices. Add sugar and shortening to flour mixture. Mix well. Add fruit to mixture. Pour into tube pan. Bake at 350 degrees for 1 hour or more.
Mix sugar, cocoa and margarine together; cream. Add eggs one at a time. Add flour and nuts. Bake in a large pan for 30 minutes at 350°.
Mix ingredients as usual for sheet cake. Bake in oven at 350° for 30 minutes.
Bring 1 cup water, sugar, cornstarch and food coloring to a boil. Boil 5 minutes. Set aside to cool. Mix together gelatin, lemon juice and 1 tablespoon water. Add to cooled mixture. Pour over strawberries arranged in a baked pie crust. Cool until set about 2 hours.
Blend egg yolks, butter and sugar. Sift flour, baking powder and salt. Add flour mix to egg mixture and add a little of the milk to mix. Add rest of the milk and vanilla and blend until smooth.
Saute onion in 3 tablespoons of margarine. Add broccoli and rice, then add soup and milk. Add 6 ounces Cheez Whiz; mix well. Top with remaining Cheez Whiz. Bake in greased casserole dish at 350° for 30 minutes.
Mix together first 6 ingredients. Gradually add flour. Roll 1 teaspoon in hand long and narrow. Bake approximately 10 minutes at 350°. Cool dough in refrigerator before baking.
Let sauce stand until it softens; drain. Add cranberry juice to hot water; dissolve Jell-O in this. Cool. Beat until stiff; add sour cream and berries and fold in. Put in mold. Refrigerate. Can double for a large mold. Delicious with holiday meals.
Bake cake as directed. Pour kahlua over cake and let sit for a few minutes.
Prepare rice as directions on box state. Heat soup. Spoon out rice. Add soup generously over the top. Little mess and takes 5 minutes.
In a 9 x 13-inch baking dish, pat your hamburger in dish. Sprinkle salt, pepper and onion over meat. Spread cream of chicken soup over that. Cover soup with cheese slices. Place Tater Tots over cheese. Bake at 350° for 50 to 60 minutes.
Preheat oven to 350°. Trim all visible fat from roast. Place in	roaster or Dutch oven (do not brown).	Mix together all other ingredients and pour over meat. Cover and bake until well done. Remove meat to platter and remove any remaining fat and bone. Shred until fine. Put meat back into sauce in roaster and stir to mix.
Cook all ingredients for 1 hour. Then add rice, green beans, carrots and parsley. (If you have Watkins soup flavoring, add a few sprinkles.)
Brown meats and drain well. Add diced cheese and remaining ingredients. Spread on party rye bread and freeze until firm. Put in plastic bags and keep in freezer. When needed, broil until bubbly or bake 10 minutes at 400°.
Spread peppers and mushrooms in an even layer in a shallow 9 x 13-inch oval or rectangular baking dish. Lay sausages on vegetables. Put into a 350° oven. After 10 to 15 minutes, stir the vegetables to moisten with the pan drippings. Continue to bake until sausages are lightly browned and no longer pink in the center (50 to 60 minutes).
Mix sugar, cornstarch, vinegar and water. Bring to a boil, stirring constantly, until thickened. Add beets. Stir well. Can add 1 tablespoons butter. Serve warm or cold.
Combine last seven ingredients in a quart-size fruit jar. Marinate tenderloin for 12 hours, turning several times. Take tenderloin out of refrigerator until it returns to room temperature. Bake at 450° for 22 minutes for rare meat.
Mix butter and cream cheese until smooth and creamy, about 3 minutes. Add sugar and mix well. Add eggs, one at a time, beating well after each. Mix in vanilla. Add flour and salt and mix until flour is well incorporated. Spoon into greased and floured bundt pan. Place in cold oven and bake at 275 for 1 hour and 55 minutes.
Preheat oven to 350°. Season chops on both sides with salt and pepper. Arrange in baking dish. Cut onion and lemon into 6 slices. On each chop, place in order: 1 onion slice, 1 lemon slice, 1 tablespoon brown sugar and 1 tablespoon chili sauce. Cover dish with aluminum foil. Bake 35 minutes, remove foil and bake another 35 minutes.
Put sugar and syrup in 2-quart measuring cup. Cook 4 minutes on High. Add vanilla and butter. Cook 1 1/2 minutes. Stir in soda. Pour on a buttered cookie sheet. Spread thin or leave fairly thick if you like it foamy. Work fast as it sets up in a hurry.
Mix together flour, sugar, salt, baking powder, nutmeg and raisins and set aside.
Separate the fiber from melon, pumpkin, squash, sunflower or watermelon seeds. Cover with salted water. Simmer 2 hours. Drain and dry on brown paper bag. Cook the nuts in oil (allow 1/2 cup vegetable oil for every cup of nuts) heated to 365°, 1 to 2 minutes. Drain on paper towels. Spread the seeds in a shallow pan, leaving a small amount of oil on seeds. Sprinkle with salt. Bake in 250° oven until golden, stirring from time to time.
Heat oven to 375°. Lightly grease 20 mini muffin cups. In large skillet saute onion and garlic in olive oil until tender. Add spinach, mushrooms, bread crumbs, cheese, yogurt, salt and pepper. Blend well. Set aside. Separate dough into 10 biscuits, separate each into 2 layers. Place each layer in a muffin cup; firmly press in bottom and up sides. Spoon generous tablespoon spinach mix into each cup. Bake 15 to 20 minutes or until golden brown. Let set a few minutes. Remove to serving plate. Can garnish with dollop of sour cream. Serve warm.
Boil slowly 50 to 10 minutes. Use as jelly. (Keep out of cold places.)
Sprinkle yeast in lukewarm water; let stand 5 minutes. Pour boiling water over shortening, salt and sugar in a large bowl. Cool to lukewarm (important); stir yeast, then add to shortening, salt and sugar mixture. Add one half of the flour. Beat until smooth with spoon. Add remaining flour and knead until smooth. Put in greased bowl. Cover with towel. Let rise in warm place. Keep free from drafts until double bulk. Punch dough down, then roll out as for pizza. Add sauce and toppings. Bake in 450° oven for 20 to 25 minutes.
Boil chicken until it comes off bone. Save broth. Cut in small pieces. Cook rice by recipe on box, except use chicken broth for the liquid. Mix chicken, rice, soups and sour cream and pour in baking dish. Put stuffing mix over the top of this. Pour any broth left over dressing mix. Makes one large casserole or two small. Freezes well. Bake at 350° for about 30 to 45 minutes.
Combine sugar and cocoa. Add milk and Karo. Cook until a soft ball will form. Remove from heat. Place pan in cold water. (I put a little water in the sink not high enough to spill into pan.) Add peanut butter, butter, vanilla and nuts to fudge and beat till thick. Pour into buttered platter and wait till it is firm. If you can't wait, lick the pan. Cut into squares and serve.
In a large saucepan, bring 1 cup butter and water to a boil; remove from heat and stir in dry ingredients and eggs. Pour into greased 13 x 9 baking dish and bake at 375° for 20 to 22 minutes.
In saucepan, heat pineapple with juice to boiling. Take off heat. Add dry jello, stirring to dissolve well. Fold in 1 pint (2 cups) vanilla ice cream. Pour into baked shell or graham shell. Chill well before serving. Top with whipped cream.
Dice onions. Saute in butter. Add to make syrup: 2 cups brown sugar, 1/4 cup prepared mustard, salt, pepper and garlic powder. Stir frequently and simmer 2 hours. Can make 1/2 batch.
Mix avocados with mayo, lemon juice and salt and pepper to taste. (Add more mayo if dry.) Add taco seasoning to sour cream. In a pie or quiche plate, layer refried beans, avocado mix and sour cream. Top with chopped tomatoes, cheese and olives.
In a small bowl, dissolve yeast in water. In a large bowl combine flour, salt, orange rind, and 1/4 cup sugar. Cut in butter with fork. Combine eggs, milk, dissolved yeast and add to flour mixture. Combine lightly, cover tightly. Refrigerate overnight. Divide dough in half on a floured surface. Roll each piece into an 18 x 12 rectangle. Sprinkle with remaining sugar mixed with cinnamon. Roll up tightly beginning at the wide end. Cut each roll into 1 inch slices. Place cut side up on a greased baking sheet. Flatten with palm of hand. Bake at 400° about 12 minutes. Glaze-orange juice and powdered sugar. Pour over warm rolls.
In saucepan, cook pineapple, cornstarch and 1/2 cup sugar until thick; cool. Roll pie crust. Sprinkle 1 tablespoon sugar and 1 tablespoon flour on bottom crust. Pour pineapple mixture into crust. Put butter on top. Cover with top crust; slit for steam. Bake at 425° for 30 minutes.
Blend all ingredients, except oil, in blender. Then add oil and blend again. Shake before using.
Sift flour, cocoa, soda, salt and sugar. Beat water and Miracle Whip together for 2 minutes. Add vanilla; mix with dry ingredients. Put in 2 greased 8-inch pans or 1 greased 9 x 13 x 1-inch pan. Bake at 375° for 25 minutes.
Brown hamburger meat, stir in onion and cook for about 3 minutes. Add beans and soup. Cook for 10 minutes. Stir chili powder, flour and water together to make paste. Add to the recipe. Simmer 45 minutes to 1 hour.
Preheat oven to 375°. Combine Crisco, sugar, egg, milk and vanilla in large bowl. Beat at medium speed until well blended. Add oats, flour, soda, salt and cinnamon. Mix into creamed mixture at low speed until well blended. Stir in raisins and nuts and drop by rounded spoonfuls 2 inches apart on cookie sheet. Bake for 10 to 12 minutes, until lightly brown.
Prepare stuffing according to package directions and spread on the bottom of a 9 x 13-inch baking pan. Arrange chicken over stuffing. Combine soups and sour cream in a bowl. Spread soup mixture on top of chicken layer. Top with cheese. Bake at 350° until cheese is melted and bubbles. Serves 8 to 10.
Melt Crisco in saucepan over low heat. Remove from heat and cool. Add sugar, molasses and eggs. Beat well. Add dry ingredients, mixing well. Chill. Form 1-inch balls and roll in granulated sugar. Bake on greased cookie sheet at 375° for 8 to 10 minutes.
Combine egg, onion, soup and 1/2 grated cheese. Pour over drained and squeezed spinach and mix. Mix melted margarine and stuffing mix together and pour over spinach mixture. Sprinkle remaining cheese on top. Bake at 350° for 30 minutes. Serves 6 to 8.
In a medium saucepan, cook cauliflower, celery, onion and red or green pepper, covered, in a small amount of lightly salted water 5 to 7 minutes or until crisp-tender. Drain.
Cut peppers lengthwise in half; clean and parboil in salted water for 10 minutes. Drain peppers and set aside to cool.
Spread cream cheese on bottom of pizza pan. Next layer Pizza Quick, then shredded cheeses and last olives and mushrooms. Serve taco chips to dip pizza onto plates.
Measure dry ingredients and sift together. Dice bananas and add to dry ingredients. Add oil, vanilla, eggs and pineapple with it's juice. The mixture is stirred to blend, but do not beat. Pour into a greased 9 inch tube pan.
Melt butterscotch coating; add peanut butter and melt. Mix in noodles and peanuts. Drop by teaspoonfuls into wax paper and allow to harden.
Slice cucumbers crosswise. Mix pickling lime and water, add cucumbers and soak 24 hours in crockery or enamel ware (do not use aluminum ware). Stir occasionally in lime water. Remove from lime water and rinse in 3 cool waters. Soak 3 additional hours in ice and water. Remove carefully to drain. Mix vinegar, salt, sugar and food coloring. Stir until dissolved. Pour over cucumbers. Let sit 5 or 6 hours or overnight. Add pickling spice to taste (may use whole cloves or allspice). Boil mixture for 35 minutes. Fill sterilized jars with cucumber slices and pour syrup over cucumbers leaving 1/8-inch head space, then seal jars.
Combine broccoli, walnuts, grapes, celery and green onions. In a small bowl, mix together sugar and mayonnaise. Slowly stir in vinegar. Toss with salad. Refrigerate.
Mix ingredients and form into small balls. Serve with a pick in each ball. Double recipe number of times it takes for desired number of servings. Keep refrigerated.
Beat together first 5 ingredients; pour into buttered 2-quart casserole. Mix brown sugar, flour and nuts with oleo and sprinkle over sweet potatoes. Bake at 400° for 30 minutes.
Brown hamburger, onion and green pepper; drain well. In mixing bowl, add hamburger mixture, refried beans, cheese and chili powder; mix well. Put 1/2 teaspoon of mixture in the middle of a wonton wrap; wrap well. Take filled wraps; cook in a skillet of hot oil for about 1 minute on each side, or until golden brown. Serve hot. Dip in taco sauce and sour cream.
In large bowl, mix together cottage cheese, dry gelatin mix, whipped topping, drained fruit and walnuts. Chill before serving.
Mix all ingredients and turn into a greased 2-quart casserole dish. Bake at 350° for 30 minutes or until center tests done.
Mix all ingredients except the carbonated beverage in a nonmetallic container. Divide among pint containers. Cover and freeze at least 8 hours until slushy. Stir a couple of times during the freezing processes to make serving easier. To serve, mix equal parts slush and chilled carbonated beverage. An ounce of cranberry liqueur or vodka can be added to each glass when serving.
Brown ground beef, salt and drain. Do not prepare corn bread according to package instructions. Instead, combine the dry corn bread ingredients with the can of corn and the egg. Pour half of this batter into buttered casserole. Top with ground beef; add onion, chiles and cheese. Pour remaining batter over meat and vegetables. Bake at 350° for 40 to 45 minutes, until lightly browned on top. Serves 8.
Mix all ingredients together. Roll into a ball and chill overnight. Roll in fresh parsley before serving. Serve with Ritz crackers.
Have everything chilled. Mix orange juice, lemonade, pineapple juice, vodka and soda together until frozen juice is melted. Then add strawberries while still frozen. Stir. Serves 35.
Place the oil and butter in a shallow cooking pan (jelly roll); put in a preheated 375° oven to melt. Set aside. In a large paper sack, combine the flour and seasonings. Roll the chicken pieces, 3 pieces at a time, in the melted oil-butter mixture, then drop them in the sack and shake to cover. Place on a dish or wax paper. Place chicken in the pan, skin side down. Bake for 45 minutes. With a spatula, turn over and bake 5 to 10 minutes longer or until the top crust begins to bubble. Serve hot or cold, but the crust texture is better if chicken is not refrigerated before eating.
Grease 9 x 13-inch pan. Mix together croutons, oleo and water. Use 1/2 of mixture to line pan. Mix chicken, onion, celery, salad dressing and salt. Mix well and put over croutons. Top with remaining crouton mix. Beat eggs and milk. Pour over all. Cover with foil and refrigerate overnight. Bake at 325° for 1 hour. Put shredded cheese over last 10 minutes of baking.
Heat oven to 375° and grease square pan. Peel apples; cover them and cut into quarters. Slice and put into square pan. Measure brown sugar, flour, oats, cinnamon and nutmeg in small mixing bowl. Using pastry blender, cut in margarine until mixture is crumbly. Do not overmix! Sprinkle over apples. Bake until apples are tender, about 30 minutes. Makes 6 servings.
In a 6 to 8-inch frying pan over medium-high heat, stir garlic in 1/2 tablespoon oil until limp, about 2 minutes. Add wine, lemon juice and capers. Boil, uncovered, over high heat until reduced to 1/2 cup, 3 to 4 minutes; keep sauce warm.
Using the onions, celery, carrots, peppercorns, mustard seed and bay leaves, boil these off for about 1/2 hour. Drain, saving the water which is now your stock. Place the eggplant that have been cut in half on a cookie sheet and lightly sprinkle with salt, pepper and olive oil. Roast in oven at 375° for 1/2 hour or until golden brown. Puree the eggplant until no chunks are left. Chop garlic very fine and saute until brown. Mix vegetables, stock, garlic and eggplant and enjoy!!
Mix flour, sugar and baking powder together and add margarine and mashed potatoes with hand. Make into biscuits and bake.
Chop chicken (can use canned chicken). Chop water chestnuts. Cook macaroni and mix all ingredients. Chill. Can be used as a sandwich filling without macaroni.
Combine sugar, cornstarch, 1 tablespoon lemon rind, butter, lemon juice, milk and egg yolks in a heavy saucepan. Cook over medium heat until smooth and thickened, stirring constantly; cover and cool.
Combine oats, wheat flour, sugar, salt and margarine in a large bowl. Pour boiling water over this. In a separate bowl dissolve yeast in 1/2 cup warm water. When batter is cooled to lukewarm, add yeast. Stir in 5 cups flour and knead 5 to 10 minutes. Place in a greased bowl, cover and let rise until doubled in size. Punch down and let rise again. Shape into 2 loaves and place in greased 9 x 5 x 3-inch pans. Bake at 350° for 30 to 40 minutes. Cool on a rack, brushing loaves with margarine for a soft crust.
Line cake pan with greased paper. Put all fruits and nuts in a bowl and put all flour on them and mix thoroughly with hands. Do no cut fruit or nuts. In a separate bowl, cream butter and sugar. Beat eggs then add to creamed butter and sugar, add flavoring. Pour this mixture over fruits and nuts. This is easily done with a spoon but hands may be used. Bake at 300 degrees for 1 3/4 hours.
Mix flour, salt and cheese together. Beat egg yolks until lemon colored. Add to flour mixture. Beat egg whites stiff, but not dry. Fold in egg whites. Drop in small spoonfuls on a griddle and brown on both sides. A lid helps cook these through. Yield: 12 (3-inch) pancakes.
Preheat oven to 350°. Mix crumbs with melted margarine. Press into 8-inch pie pan. Saute thinly sliced onions in 2 tablespoons of margarine until clear, but not brown. Spoon into crust.
Cook noodles as instructed on package. Drain. Saute onion in margarine. Stir in flour. Then add tomato juice, mushrooms (in juice), sugar, salt and pepper. Put noodles into 9 x 13-inch greased pan (or 2-quart casserole). Add cheese cubes. Pour tomato juice mixture over top. Bake at 350° for 45 minutes or until top is bubbly and lightly browned.
*In place of glaze, you can use a large package of strawberry jello and half the amount of water called for on the package.
Combine peaches, cornstarch and sugar. Pour into a greased 13 x 9 x 2-inch baking pan.
Boil sugar and water until rolling. Add almond flavoring. Have this ready to pour on the top of the cake immediately after out of the oven. Cool in pan.
Mix together last 4 ingredients. Bring to a boil. Put sausages and hot mixture in crock-pot. Simmer for 2 to 3 hours.
Mix together and place in a 9 x 13-inch pan. Mix together 2 cups crushed corn flakes and 1/4 cup melted butter. Mix butter and cornflakes and put on top of the potato mixture. Bake at 350° for 45 minutes. Serves 12. This is a perfect party make ahead casserole.