HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blanch carrots until crisp, about 6 to 8 minutes and drain. Add green pepper and onion. Mix remaining ingredients and pour over carrots, green pepper and onion, mix and chill. Will keep 10 days.
Chop beef into squares (I use my little Oscar). Mix 1/2 beef with ingredients and form ball (it's messy). I put mixture on a piece of Saran Wrap and mold with plastic instead of hands. Roll ball in remaining beef (or make a second ball with meat and roll ball in pecans). Chill. Best when made 1 to 2 days in advance. Flavor seeps through cream cheese.
Cook pasta and drain; add all of the other ingredients. Coat with 2 bottles of Good Seasons Italian dressing. Chill overnight.
Cook the potatoes; mash well. Add the sour cream, cream cheese, onion salt and garlic salt; mix well. Put in greased casserole dish. Put in refrigerator; let set overnight. Before baking, dot with butter (do not stir). Cover; bake in a 350° oven for 1 hour. Uncover; let top brown slightly.
Mix margarine, sugar, eggs and dates in pan. Bring to a boil and cook 7 minutes. Remove from heat, add nuts, Rice Krispies and vanilla. Shape in balls and roll in coconut.
Wash meat and bones. Let soak in enough water to cover them until some of blood is washed off. Put meat and bones in large pot. Add cold water enough to cover. Cook until foam gathers on top on medium heat. Scoop foam out with strainer. Cover until boils. Lower heat and cook 1 1/2 hours or until meat is tender. Add rest of ingredients. Cook on low heat for 25 to 30 minutes. Do not boil again.
Slice and dice rhubarb; add a little water and soak. Mash, then add sugar. Add strawberries, cinnamon and jello. This makes a sauce with the consistency of applesauce.
Look in the Bible for the chapter and verse. Follow Solomon's advice for making boys good and you will have a good cake. Proverbs 23:14. Proceed with ordinary rules for cake mixing. Add nuts last. Bake in tube or loaf pan at 300° for about 1 1/2 hours.
Have all ingredients room temperature. Mix all ingredients together. Pour onto slightly greased preheated pan.
Brown and drain sausage. Saute onion and green pepper in drippings. Drain. Mix all ingredients together in ovenproof casserole dish. Top with grated cheese and buttered crumbs. Bake at 350° until hot and bubbly (about 20 to 30 minutes).
Mix together all ingredients. Pour into Bundt pan or makes 18 to 24 muffins. Bake at 350° until done.
Combine all ingredients and mix until well blended. Bake at 350° for 25 to 35 minutes. Frost with whipped topping or eat plain.
Heat oven to 350°. Grease and flour a 12 cup fluted tube pan. Melt 3/4 cup of the preserves; cool. In a large mixing bowl, stir together flour, sugar, cocoa, baking soda and salt. Add butter, sour cream, eggs, vanilla and melted preserves. Beat on medium speed 3 or 4 minutes until well blended. Pour batter into prepared pan. Bake 50 to 60 minutes or until toothpick inserted comes out clean. Cool 10 minutes; remove from pan to wire rack. Melt remaining 1/4 cup of preserves. Brush over warm cake. Cool completely. At serving time, sprinkle powdered sugar over top. Garnish as desired. Fill the middle of the cake (cavity) with Raspberry Cream recipe . (Red raspberry preserves may be substituted).
Put yeast, sugar, milk powder and 3 cups flour into large bowl. Add warm water and stir. Add oil and beat well for 2 minutes with wooden spoon. Add 2 1/2 cups flour. Mix until the dough comes off the sides of bowl. Place the dough on lightly floured board and knead 6 to 9 minutes. If dough is sticky, sprinkle with flour. Shape into ball and place in lightly greased bowl. Rotate dough so all sides are greased. Cover loosely with plastic wrap and cloth towel. Let rise in warm place 60 to 90 minutes.
Blend shortening and peanut butter. Add sugar and brown sugar; mix well. Beat in eggs until fluffy. Sift flour, salt and soda. Stir in peanut butter mixture. Mix well. Shape dough into small balls. Place on a cookie sheet. Flatten with a fork. Bake at 375° for 10 to 15 minutes.
Crumble the 3 breads together in large pan. Add eggs, sage, salt, pepper, onion, celery and melted butter. Mix in together the chicken broth, water and milk. Add mayonnaise. Mix together. Will be thin. Bake in 400° oven for 1 hour. May be poured into several pans. Can freeze what you don't use.
Place rice in a skillet with margarine or oil. Cook on medium-high heat for 5 to 10 minutes. Add remaining ingredients to rice. Cook until vegetables are tender but make sure rice doesn't get mushy.
Mix in bowl the raw egg, vinegar and seasonings. Add diced eggs, crab meat and melted butter. Put mixture into empty crab shells or a dish. Top with bread crumbs and butter. Bake at 350° or 20 to 30 minutes or until brown. Makes 4 servings or may be made into small balls and served as an appetizer.
Cook rice, saute mushrooms in butter, stir in soup and cream. Mix until smooth. In 2-quart greased casserole, layer 1/2 rice, soup and cheese. Repeat. Bake, covered, at 350° for 30 minutes.
Beat eggs on high for 5 minutes. Beat in sugar; stir in pumpkin and lemon juice. Stir together flour and spices. Fold into pumpkin. Spread in greased and floured 15 x 10 x 1-inch pan. Top with nuts. Bake at 375° for 15 minutes. Turn out on towel. Sprinkle with powdered sugar. Roll towel and cake together. Cool.
Brown ground beef, green pepper and onion together. Drain well and add taco seasoning. On a platter: First Layer, refried beans. Second Layer, beef mixture. Third Layer, olives and diced tomatoes. Fourth Layer, chopped lettuce. Cover with sour cream and shredded cheese of your choice. Dip taco chips in it or spread on chips with a knife. Serve with salsa on the side.
Scald milk. Add dry ingredients. Cook over medium heat, stirring constantly, until mixture thickens and bubbles. Remove from heat. Stir some of hot mixture into egg yolks. Blend egg yolk mixture into hot mixture. Return to stove and boil 1 minute, stirring constantly. Remove from stove and add butter and vanilla. Pour immediately into baked pie shell. Spread with meringue, sealing to edge of crust to prevent shrinking. Bake at 400° for 8 to 10 minutes until a delicate brown. Let cool at room temperature.
Brown onion, pepper and beef, then drain. Combine ingredients and bake at 350° for 45 minutes.
Melt the butter in a medium saucepan over medium heat. Add the cream, garlic powder and pepper and simmer for 10 to 12 minutes or until thick. At the same time, bring 4 to 6 quarts of water to a boil and add the pasta. When the alfredo sauce has reached your desired consistency, stir in the Parmesan cheese. When the pasta is cooked, drain it. Serve the pasta on plates with alfredo sauce poured over the top. Serves 2 to 3 as an entree.
Scramble sausage; pour in casserole dish. Then add both soups, cheese, onion, rice and water. Mix together and then top with crackers and butter. Bake until it starts to bubble, then serve.
Melt butter in 10-inch skillet over medium heat. Add onion and steak strips and brown about 5 minutes. Add tomatoes, Worcestershire sauce and garlic powder. Cover and reduce heat to low. Simmer 20 to 25 minutes.
Bring to a boil margarine, cocoa, vanilla, milk and powdered sugar (gradually). (Use more or less sugar, depending on desired consistency.) Keep cake refrigerated.
Mash 1 cup berries; add rest of ingredients and let come to a boil. Take off stove and beat well. Cool thoroughly. Pour cooked mixture into baked pie shell over whole strawberries. Serve cold. May garnish with Cool Whip if desired.
Boil potatoes. Once done, using very clean hands or hands covered with disposable gloves, squish the cooled potatoes into a complete mess! Now add the sugar to taste, adding a little more or a little less. Now add butter (melted) and all other items and stir using large potato spoon.
Saute onion and pepper in butter. Add cream of mushroom soup. Add cheese and olives. Add chicken to other ingredients. Then add to cooked spaghetti.
Roll chicken in flour; saute in butter until brown. Mix soup, onion and seasonings in saucepan. Gradually stir in water and bring to a boil, stirring constantly. Pour rice right from box into a shallow 2-quart casserole. Stir all except 1/3 cup of soup mixture over rice. Top with chicken. Pour rest of soup mixture over chicken. Cover and bake 30 minutes at 375°.
Cook sausages. Combine apricot preserves and mustard in saucepan and cook over low heat 5 minutes. Add sausages and simmer 15 minutes longer. Serve hot from chafing dish, electric frying pan or buffet warmer. Spear with picks to eat. Makes 10 to 12 servings.
Combine first 3 ingredients in thick saucepan. Cook on medium-low heat. Use a candy thermometer. Stir constantly until it reaches 300°. Stir in vanilla. Pour quickly into ungreased 15 x 10-inch pan. Sprinkle with chocolate chips. Allow to stand 2 minutes. Spread chocolate chips evenly over toffee and sprinkle nuts on top. Allow to harden. Break in pieces and serve.
Mix together first three ingredients; bring to a boil for one minute, then add 2 cups peanut butter and vanilla. Stir together until it melts. Add box of Rice Krispies, then roll into balls.
Place chicken in bottom of long dish. Sprinkle garlic salt and red pepper. Slice cheese on top and 1/2 bag crushed chips. Mix soups and Ro-Tel in blender. Pour on top. Slightly put rest of crushed chips on top. Cover with foil. Bake 30 minutes at 300°. Uncover; bake 10 minutes more.
Mix all ingredients together; shape into a ball. Roll in chopped nuts. Best if chilled overnight. Good served with any kind of whole wheat crackers.
Melt oleo, chocolate chips and peanut butter in Dutch oven. Remove from heat and stir in cereal until well coated (stir gently please). Place powdered sugar in a large brown paper grocery bag and add chocolate/cereal mixture. Shake until well coated; it takes several minutes to thoroughly coat. I serve in a dog dish (new clean one)!
Place blueberries in a 2-quart baking dish. Combine remaining ingredients; sprinkle over blueberries. Bake at 350° for 45 minutes.
Preheat oven to 350°. Beat whites until soft peaks form. Add sugar, baking powder and salt. Beat until sugar is dissolved and meringue is stiff. Stir in vanilla, pecans and cereal crumbs. Spread filling evenly on greased 9-inch pie plate. Bake for 30 minutes or until lightly browned. Cool. Top with whipped cream. Sprinkle with additional chopped pecans.
Layer oats in bottom of 8-inch square nonstick pan. Add apple slices. Combine apple juice, cinnamon and cloves; pour over apples and oats. Sprinkle raisins on top. Cover with foil; bake at 350° for 1 hour. Remove foil; cover with crunchy cereal and bake an additional 10 minutes. Serves 6.
Grind all vegetables and drain juice off. Add a quart or more if needed, of white vinegar. Add all remaining ingredients, mix well and cook for 30 minutes. Fill hot jars and seal. Boil sealed jars in water for 10 minutes. Makes 8 pints.
Mix all ingredients together and bake in muffin tin at 350° for about 10 minutes.
Mix zucchini, celery, onions and salt. Place a layer of ice on top. Cover and let stand 3 hours. Drain well. Combine sugar, dill seed and vinegar and heat to boiling, stirring constantly. Stir in vegetables and heat to a rolling boil, stirring several times. Ladle into hot sterilized jars. Put 1 or 2 pieces of garlic in each jar and seal.
Preheat oven to 350°. Pour liquid smoke into shallow dish. Dip fillets in liquid smoke, soaking both sides. Place fillets in shallow baking pan, making sure fillets are not touching. Sprinkle prime rib rub on fillets and place in oven. After allowing it to bake 5 to 7 minutes, lightly brush melted butter on each fillet. Bake until they flake easily, about 10 to 15 minutes.
Saute carrots and onion in margarine. Add soup and sour cream. Add cooked and drained zucchini. Add croutons. Toss lightly to mix. Bake in covered casserole for 1 hour at 350°.
Cream the oleo, or butter and oleo, and sugar. Add the remaining ingredients. Bake at 350° until edges are slightly browned. (I put teaspoon of batter and "smash" with glass dipped in sugar.)
Place chicken breast in baking pan; mix barbecue sauce, brown sugar and drained juice from pineapples. Pour chicken and spread pineapple chunks over chicken. Bake until chicken is done.
Mix preceding in a gallon milk jug that has been rinsed out. Fill with water. Use to fill spray bottle.
Mix meat and onion and cook; drain well. Add tomato sauce, chili powder, corn, peas and mushrooms, juice and all. Add 2 tomato sauce cans full of water; stir well and add macaroni. Cook, covered, on low until macaroni is tender.
Brown meat, garlic and onion. Add tomatoes, salt, oregano powder, pepper and sauce. Cook in skillet 1/2 hour. Boil noodles 15 minutes in 3 quarts salted water. In greased casserole dish layer noodles, American cheese, cottage cheese and hamburger mixture until all gone. Sprinkle with Parmesan cheese. Bake 1/2 hour at 350°.
Combine the last 4 ingredients. Pour this over the top of the corn and green beans which have been put in a buttered casserole (9 x 13-inch dish). Take 1 package of crushed Ritz crackers and sprinkle on top. Melt 1 stick oleo and pour over topping. Bake in a 350° oven until onions are tender, about 45 minutes.
Combine vinegar, sugar, oil, salt and mustard seed and bring to a boil. Add vegetables; stir and let chill.
This recipe is traditionally for using up leftover vegetables; however, if you don't happen to have them, it is worth starting from scratch.
Spoon 1 1/2-quarts of sherbet into punch bowl. Let soften at room temperature for 5 minutes. Then slowly pour in chilled 7-Up, stirring slightly in order to combine with sherbet. Float generous scoopfuls of remaining sherbet on top of punch. Makes about 50 punch cup servings.
Using 1 1/2-quart dish, layer sliced eggs, cheese, bacon and sauce. Continue but reserve enough bacon to sprinkle over top. Start with the eggs. Serve over English muffins or toast points. Bake 20 minutes at 350°.
Mix ingredients together. Make into loaf. Bake in oven at 350° for about 30 minutes.
Mix chop meat, eggs and onion soup together. Let mixture set for a while or overnight in the refrigerator. Roll in small meatballs, then bake in a 350° oven for about 30 minutes or until brown. Meanwhile, bring puree and cranberry sauce to a slow boil. Drain meatballs. Add to heated sauce and cover. Simmer for 5 or 6 hours in slow cooker or electric frying pan or cook in an oven set on low. Check and stir meatballs occasionally so they don't stick to pan. Makes about 30 meatballs. Serve alone or over noodles or rice or Italian bread.
Open pears; drain juice. Put a spoonful of mayo in center of pear. Top with cheese. Place cherry on top and arrange on platter of lettuce.
For the first layer, mix all ingredients except the cheese, eggs and bacon. Mix the mayo and sugar and frost the vegetables with the mixture. For the second layer, mix cheese and bacon and top all with slices of eggs.
Shread cabbage and sprinkle with 1 teaspoon salt. Let stand 1 hour. Squeeze out excess fluid.
Sift together the flour, soda, ginger, nutmeg, cloves, cinnamon and salt. Set aside. Cream the butter and gradually add sugar. Blend in egg. Mix well. Add the dry ingredients alternately with the molasses and hot water. Blend thoroughly after each addition. Chill dough 30 to 60 minutes. Drop by rounded teaspoonfuls on a lightly greased baking sheet. Bake in 350° oven for 9 to 12 minutes. Cool 1 minute and remove from sheet. Frost with buttercream frosting. Makes 6 dozen cookies.
Cut off chicken wing tips at joint. Discard tips or save for making chicken broth. Cut each remaining wing portion at other joint to make 2 pieces. Place in large plastic bag. Combine 1/4 cup soy sauce, sherry, garlic and brown sugar in cup; pour over chicken wings. Close bag securely; turn to coat. Marinate in refrigerator at least 4 hours or up to 24 hours. Combine mayonnaise, vinegar, sesame oil and remaining 2 teaspoons soy sauce in small bowl. Cover and refrigerate until ready to serve. Drain chicken wings or dings; reserve marinade. Place wings or dings on rack of broiler pan. Brush with half of reserved marinade. Broil 6 inches from heat for 10 minutes. Turn wings and brush with remaining marinade. Broil 10 minutes until chicken is browned and cooked through. Use mayonnaise mixture as a dipping sauce for wings. Makes 2 dozen appetizers.
Brown ground meat and add okra, cook until tender. Add corn, sausage or wieners. Cook about 3 minutes and then add tomato sauce; cook for 5 minutes. Add cooked rice. You will have a full meal.
Mix flour, salt and shortening to texture of corn meal; then add milk and vinegar. Roll out and bake at 375° for 10 to 15 minutes. Any leftover dough will keep in refrigerator for weeks in a closed container.
Mix all together and pour into baking dish. Bake at 350° until set in middle about 30 minutes.
Let butter melt in a 3-quart saucepan until softened, but not running. Then add sugar and boil until 1 tablespoon of mixture will harden in cold water. Do not allow to turn dark in color. Pour over chopped nuts to cool.
Boil potatoes; drain, season and mash; set aside. Chop and slightly cook onion in skillet; add hamburger. Cook and drain. Add drained green beans. Add tomato soup. Mix together salt and pepper to taste. Put in 9 x 13-inch baking dish or pan. Add mashed potatoes in serving size with ice cream dipper. Put in 350° oven until potatoes are slightly brown.
Preheat oven to 350 degrees. Place lamb on a rack in a greased large baking pan, brush with mustard. In a small bowl, combine the bread crumbs, parsley, salt and pepper. Press onto the meat. Combine butter and garlic, drizzle over meat. Bake for 30-40 minutes or until meat reaches desired doneness (160 degrees for medium-well, 170 degrees for well-done). Yield: 8 servings.
Mix flour, sugar, margarine and baking soda together. Measure molasses; put soda into cup and add boiling water. Hold cup over pie shell when adding water, as it will bubble over. Crumble crumb mixture into liquid in pie shell. Bake at 375° for 40 minutes. Finished pie should have a gooey layer on bottom and dry crumbs on top.
Mix in order given. No milk or baking powder needed. Bake in loaf pan 50 to 60 minutes at 350°.
Combine the first 6 ingredients and set aside. Cream butter and sugar. Add 2 eggs, beating well after each addition. Combine flour, baking powder, soda and salt. Alternate flour mixture with milk. Stir in melted chocolate and vanilla. Spread half of the chocolate mixture in a 9 x 13-inch pan, then spread the cream cheese mixture. Spread the balance of chocolate mixture on top. Bake at 350° for 55 to 60 minutes.
Combine over hot (not boiling) water, Nestle Toll House milk chocolate morsels and vegetable shortening. Stir until morsels are melted and mixture is smooth. Remove from heat; stir in raisins and 1/4 cup almonds. Spread into wax-paper lined 13 x 9-inch baking pan. Sprinkle remaining almonds on top. Chill until ready to serve (about 30 minutes before serving); break into bite size pieces.
Mix first 4 ingredients by hand and roll into 1-inch balls. Melt chocolate and paraffin in top of double boiler. Add vanilla. Using toothpicks, dip balls in chocolate mixture and place on wax paper to dry.
In a small saucepan over medium heat, cook almonds and sugar, stirring constantly until almonds are coated and sugar is dissolved (be careful, they will burn easily). Cool. Store in air tight container. In a small bowl, mix together the salt, pepper, parsley, sugar, vinegar and tabasco sauce for the dressing. Set aside. Mix lettuce, celery and onions. Just before serving, add almonds and oranges. Toss with dressing. Serves 4-6.
Cream oleo and eggs (one at a time). Add flour, sugar, vanilla and milk. Mix together and add rest of the ingredients. Bake at 350° for 1 hour in a greased and floured 10-inch tube pan. Glaze or ice.
Mix together lightly all ingredients except cheese and spaghetti sauce. Shape in 8 small meat loaves and place on a 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Press cheese cubes into each loaf; cover with spaghetti sauce. Bake at 400° for 35 minutes or until brown. Cool and refrigerate. To serve, heat in spaghetti sauce until well heated. Makes 8 servings.
Rub meat down with garlic. Mix broth and both sauces in large pan. Place meat in juice; marinate for 1/2 hour. Save juice. Place meat in a pan with a rack so juice can drip off meat. Put in oven at 450° for 1/2 hour. Turn oven to 350°. Baste with juice mixture every 1/2 hour. Do not cover meat. Cook 1/2 hour for every pound for a medium roast.
Mix all ingredients together and chill. Roll in small balls and refrigerate overnight. Roll in powdered sugar.
Combine all ingredients and place in 9 x 12-inch pan. Pour crust over chicken mixture.
Mix all ingredients in 2-quart casserole dish. Bake at 350° for 45 minutes to 1 hour. Stir twice while cooking.
Arrange chicken in greased 13 x 9 x 2-inch pan and top with cheese. Combine soup and wine. Spoon over chicken and sprinkle with stuffing mix. Drizzle margarine over all. Bake at 350° for 55 minutes, uncovered.
Drain canned beans well. Add peppers; combine remaining ingredients and mix well. Store in refrigerator for 24 hours before using.
Preheat oven to 375°. In small bowl, combine flour, baking soda, salt and cinnamon; set aside. In large bowl, combine butter, brown sugar and vanilla. Beat until creamy. Beat in egg. Gradually add flour mixture. Stir in Raisinets, oats and nuts. Drop by tablespoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes. Allow to stand 2 minutes before removing. Cool completely. Makes 2 dozen.
Stir cornstarch and sugar in cold milk. Heat the mixture until it boils. Add rice. Stir continuously until the pudding thickens and the rice is done. Pour in small bowls. Let it cool, then refrigerate. Garnish with pistachio, then serve.
Melt paraffin and chips in double boiler and keep hot while dipping balls into it. Lay on waxed paper.
In large mixing bowl, beat cream cheese until softly fluffy. Gradually beat in Eagle Brand milk until smooth. Stir in ReaLemon juice and vanilla. Pour in prepared crust. Chill 3 hours, until set. Top with strawberries and desired amount of glaze.
Slice apples into buttered baking dish. Mix with fork until crumbly all remaining ingredients. Spread over apples. Bake at 350° for 45 to 50 minutes. Serve sprinkled with powdered sugar. Optional, but great topped with vanilla ice cream.
Brown chicken breasts in skillet sprayed with Pam. In small bowl, mix sugar, wine vinegar, garlic and chicken broth. Gradually add cornstarch and mix thoroughly. Add sliced onion and bell peppers in skillet with chicken breasts. Pour liquid mixture over top of onion and peppers. Simmer about 15 or 20 minutes or until tender. Add seasonings to taste. Serve alone or over rice. Makes 2 servings. Each serving has 2 fat grams.
Mix first 6 ingredients together and shape into balls. Place in casserole dish. Mix the rest of the ingredients together and pour over meatballs. Bake 1 1/2 hours at 350°.
*Measure first, then pulverize in blender until all turns to powder; put small amounts in blender.
Place all ingredients in a double boiler over boiling water, stirring until the cheeses are melted and blended well with the spices and chilies.
Sift flour, baking powder, baking soda and salt; cut in softened butter. Add other ingredients and mix.
Beat eggs, add oil, sugar and vanilla; beat well. Add zucchini; mix flour, salt, baking powder and cinnamon. Add to egg mixture and mix well. Add coconut, nuts and raisins, if desired. Bake at 350° for 1 hour.
Mix salad dressing. Add 6 teaspoons sugar and enough milk to thin salad dressing. Pour over ingredients and mix.
Combine cornstarch and sugar in 2-quart microwave safe mixing bowl. Using a whisk, add milk gradually to cornstarch and sugar mix. Place mixture in microwave. Microwave on high for 5 to 7 minutes or until bubbly and thick, stirring after 2 minute intervals. Beat 1/2 of the hot mixture into the slightly beaten eggs. Beat this mixture into the remaining hot mixture. Microwave on high for 1 1/2 to 2 1/2 minutes until thickened and heated throughout, stirring after every 45 seconds of cooking. With whisk, stir in butter and vanilla. Pour mixture in equal amounts into 4 dishes. Cover and refrigerate.