HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine juices, spices and sugar in a 2-quart microproof dish. Cover and cook on High (maximum power) for 9 to 11 minutes or until mixture boils. Strain into warmed punch bowl and garnish with clove-studded orange slices. Yields approximately 20 servings.
Mix all ingredients together in large bowl. Bake on greased cookie sheet at 350° for 25 minutes. Cut in bars. Yields 5 dozen.
Cream butter and sugar. Add egg and mix together well. Add dry ingredients and blend well. Stir in nuts, dates and coconut. Drop by teaspoonfuls onto a greased or sprayed cookie sheet. Bake at 350° for 10 minutes.
Brown hamburg and onion in a skillet. Add tomato paste, tomato juice, salt, pepper and oregano. Simmer 20 minutes. Cook lasagna noodles. Place in a cake pan. Start with sauce, noodles and then cheeses. Make 3 layers, ending with Swiss cheese on the top. Bake at 350° for 45 minutes.
Mix potatoes, 1/2 cup butter or margarine, onion, soup, sour cream and cheese together in large bowl. Put into baking dish. Crush up corn flakes; mix with the other 1/2 cup butter or margarine and spread over potato mixture. Beak at 400° for 1 1/2 hours.
Brown meat; drain. Add onion; cook until tender. Add tomato paste, 1/2 cup cheese and seasonings; mix well. Separate crescent dough into 8 triangles. Place in 9-inch pie plate, pressing together to form a crust. Flute edge. Fill crust with meat mixture; top with remaining cheese. Bake at 375° for 15 to 20 minutes or until crust is golden brown.
Grind up zucchini and onion. Add salt. Let stand for several hours or overnight. Drain; rinse with cold water and drain again. Add nutmeg, mustard, sugar, pepper, vinegar, turmeric, celery seed, red and green peppers. Cook 30 minutes. Seal hot in hot sterile jars. Makes 7-8 pints.
Fry onion and hamburger together. Cook rice in salt water 4 or 5 minutes or until tender. Drain off excess water. Pour rice and tomatoes in skillet and let simmer for about 1/2 hour or put in oven at 325° or 350°; bake until almost dry.
Mix all ingredients together. Pour into pie shells. Bake at 450° for 15 minutes. Reduce heat and bake at 350° for 45 minutes, until done. Serve plain or with vanilla ice cream.
Boil chicken in water to cover for 1 1/2 hours. Cool and debone. Drain pineapple. Reserve juice. Heat large deep skillet; add 1/4 cup oil. Cut all vegetables into small pieces. Stir-fry quickly all except cabbage. Add chicken; turn to low heat.
Place rhubarb in a large saucepan. Pour sugar over and let stand 1 hour. Add water to mixture in saucepan. Bring to a boil slowly, uncovered. Cook 1 to 5 minutes until rhubarb is soft. Cool. Cover and refrigerate several hours before serving. Serves 6.
Dissolve jello in 2 quarts warm water. When jello starts to thicken, beat with beater and then add remaining ingredients. Chill until firm.
Layer in order given. Mix mayonnaise and sugar and spread over salad; sprinkle cheese over mayonnaise mixture. Sprinkle Bac*Os over top of cheese. Cover tightly and refrigerate overnight.
Combine spaghetti sauce mix, tomato paste, tomato sauce and water in saucepan. Bring to a boil. Remove from heat and set aside. Combine eggs, Ricotta or cottage cheese, spinach and 1/4 cup Parmesan cheese. Mix well and set aside. Cook noodles and drain. Layer noodles, sauce, spinach mixture and Mozzarella cheese. Top with remaining Parmesan cheese. Bake at 350° for 1 hour.
Dissolve gelatin in hot water. Stir in cold water and vinegar. Gradually add gelatin to Miracle Whip, mixing until well blended. Chill until slightly thickened. Fold in cabbage, carrots, celery and raisins. Pour into 1-quart mold. Chill until firm. Yields 6 servings.
Preheat oven to 400°. Melt butter in skillet; brown beef and onion. Drain grease; remove from heat. Stir in flour, salt and pepper. Spread beef mixture in pie crust. Spread cheese over beef mixture. Mix milk, eggs and Worcestershire sauce; pour over meat and cheese. Set pie pan on cookie sheet. Bake until knife inserted in center comes out clean, 30 to 35 minutes. Let cool 10 minutes before serving.
Place rack in lower third of oven; preheat to 400°. Combine sugar, margarine and flour in medium bowl; beat until smooth and creamy. Add eggs, one at a time, beating well after each addition. Stir in buttermilk, lemon juice and salt. Pour into unbaked pie shell. Bake for 10 minutes. Reduce heat and bake at 350° for approximately 40 minutes, or until filling sets and is lightly browned.
Cook brown sugar, margarine, corn syrup and salt over medium heat, stirring occasionally, until bubbly around edges. Continue cooking 5 minutes. Remove from heat. Stir in baking soda until foamy. Pour over popcorn. Bake, uncovered, for 1 hour, stirring every 15 minutes, in a 200° oven.
Mix oil, sugar, eggs and vanilla and beat well. Add one cup flour, soda and salt and beat 2 minutes. Then add alternately the apples, chopped fine and the other 2 cups of flour. Bake 1 hour at 350° in two loaf pans. May add one cup of nuts, if desired.
Saute onions and celery in 1 tablespoon oil. Add carrots, green peppers and then all other ingredients. Bring to a boil and reduce heat. Simmer for 20 to 30 minutes to blend flavors. Try this; low-fat and very good.
Mix all ingredients together and pour into a buttered casserole dish. Bake, uncovered, 1 hour at 350°. Pudding should be golden brown on top. If not, adjust dish in oven. It could take up to 1 1/2 hours.
Combine mango and sugar in a blender and puree. In a mixing bowl, stir together cream, lime juice and sour cream. Meanwhile, soften gelatin in wine over a low heat for 3 minutes or until clear. Stir gelatin into cream mixture, along with mango puree. Mix well and pour into a ring mold, a glass bowl or 6 parfait glasses. Chill until firm. Serves 8.
In a large saucepan, bring water and bouillon to a boil, stirring to dissolve. Add the next 8 ingredients; bring to a boil. Reduce heat, cover and simmer 5 minutes or until vegetables are tender. Dissolve cornstarch in milk; add to vegetable mixture, stirring constantly. Bring to a boil; boil 2 minutes or until thickened. Remove from heat; stir in cheese and mayonnaise until cheese is melted. Fold in noodles and tuna. Pour into greased 2 1/2-quart baking dish. Brown bread crumbs in butter; sprinkle on top of casserole. Bake, uncovered, at 350° for 25 to 30 minutes. Yield: 4 to 6 servings.
Boil chicken breasts until tender; debone and cut in bite size pieces. Put in buttered casserole dish. Add chicken soup and sour cream. Mix together and pour over chicken. Crush Ritz crackers; add poppy seed. Sprinkle over casserole. Melt margarine and pour over top of crackers. Bake for 30 to 45 minutes at 350°. Yum, yum.
Grease with margarine or spray with Pam a 9 x 13-inch pan. Sprinkle rice evenly in pan. Pour margarine and milk over rice. Mix the 2 cans of soup together and spoon over rice. Lay chicken over rice and soup mixture, then sprinkle onion soup mix over. Seal well with foil and bake 2 hours at 325°. Do not peek during baking.
Boil potatoes; drain. Let cool enough to melt butter. Stir in all ingredients, reserving a small amount of cheese for garnishing.
Cook squash in small amount of boiling water until tender; drain and mash. Add salt and pepper. Combine and add soup, pimiento, carrots, onion, sour cream and 1/2 of breadcrumb mixture. Put into 2-quart greased casserole dish; put rest of breadcrumb mixture on top. Bake at 350° until bubbly, about 30 minutes. Yields 6 to 8 servings.
Cook oysters in small pan with small lump butter. Cook until the ends begin to curl;	set aside. In large pot or saucepan; add both milk and butter. Bring to boiling point. Add oysters, heat again if they have cooled too much. Parsley may be added if desired, salt and pepper to taste.
Put all ingredients in blender. Blend until smooth. Pour into greased and floured pie tin. Bake at 350° for 1 hour.
In mixing bowl, beat together ingredients. Pour in an 8 x 8-inch buttered baking dish.
Butter 13 x 9 x 2-inch baking pan. In 3-quart saucepan over low heat, melt margarine. Add marshmallows, stirring constantly until melted. Remove from heat. Quickly add cereal, stirring until all pieces are evenly coated. Press into prepared pan with back of buttered spoon. Cool. Cut into squares.
Rinse fillets and cut into serving size portions. Heat oil in skillet and sear fish on both sides. Add picante sauce and simmer fish for 5 to 7 minutes. Serve over hot rice.
Brown ground beef. Drain well. Add salsa and Cheez Whiz. Stir well and place in crock-pot on low.
Brown hamburger and onion; drain. Combine all ingredients and simmer 30 minutes. Serve topped with crushed taco chips, grated cheese and sour cream.
Cook the black-eyed peas until almost done. Add hamburger meat or sausage, chopped onion and chopped bell pepper according to taste. Simmer until onion and peppers are tender.
Peel tomatoes. Run with peppers, onions and hot peppers through blender. Tie allspice, cinnamon, celery seed, mustard seed and turmeric in cloth and cook all ingredients 3 to 4 hours or until desired thickness. Try it; you will like it!
Mix everything in bowl except nuts. Microwave at Medium until chips are melted, 3 to 5 minutes. Stir once or twice. Stir in nuts. Pour into well-greased dish (8 x 8-inches). Refrigerate until set.
Boil pasta. While pasta is boiling, cut vegetables. Take 1 pack of dry dressing and pour into bottle of dressing. Shake well and pour over pasta and mix. Then add the other pack of dry dressing on pasta and mix again. Sprinkle Parmesan cheese on top.
Boil zucchini until tender. Saute carrots and onions in 1/2 stick margarine. Add 1/2 cup croutons, sour cream and soup. Add squash. Saute rest of croutons in 1/2 stick margarine. Top mixture with croutons. Bake at 350° for 25 to 40 minutes.
In a small bowl, combine flour, pumpkin pie spice, baking powder and salt. Beat eggs at high speed for 5 minutes until pale yellow. Gradually beat in sugar. Stir in pumpkin. Fold in dry ingredients. Line a 15 x 10 x 1-inch baking pan with greased and floured wax paper. Bake at 375° for 15 minutes.
Peel and core onion. Retain centers and chop well. Mix ground beef, 1/2 cup chopped onion, bread crumbs, rice and bell pepper. Season to taste. Mix well. Form mixture into small meat balls and fill each onion shell. Bake at 350° for 30 to 45 minutes. If desired, just before serving, add on a slice of Mozzarella cheese to each onion and heat until melted.
Pour bourbon over chopped nuts; toss to coat. Blend well at room temperature the butter, powdered sugar and evaporated milk. Knead. Roll into 1-inch balls. Chill firmly and have cool for dipping.
Combine sugar and cornstarch. Add water and cook over low heat until it looks clear. Add jello and strawberries and pour into pie shell. Chill at least 2 hours before serving. Top with Cool Whip if desired.
Combine egg, tuna, tuna liquid, mustard, half the crumbs and relish in a bowl; mix well. Shape into 4 patties. Coat with remaining crumbs; fry in hot shortening for several minutes on each side until browned. Serve on buns.
In a medium size bowl, mix all ingredients together. Cover and refrigerate for 3 to 4 hours before serving. For best results, refrigerate overnight. Makes 8 to 10 servings.
In a 6-quart ice cream freezer, place all ingredients except milk; mix well. Add the milk to the fill line on container in ice cream freezer. Prepare ice cream freezer as usual.
Mix first 5 ingredients. Add rest of ingredients and mix well. Pour into unbaked pie shell and bake at 400° for 15 minutes. Reduce heat to 350° and bake 15 minutes longer.
Add large sprig of dill, 2 sliced garlic toes and cucumbers to bottom of clean jars. Bring vinegar, water, salt and alum to boil. Pour into jars. Add lids immediately. They will seal without processing. Makes 7 quarts.
Drain oranges, measuring syrup. Add water to syrup to make 1 cup. Dissolve gelatin in boiling water. Add measured liquid. Add sherbet by spoonfuls, stirring until well melted. Chill until thick. Fold oranges in. Chill overnight. Very refreshing. Children love to help make this.
Wash and drain vegetables. Cut into desired bite-size pieces. Add broken pieces of bacon and raisins. Mix Miracle Whip, vinegar and sugar. Pour over vegetables and toss lightly.
Crush cookies in plastic bag with rolling pin or use food processor. Mix crushed cookies with melted butter. Measure 3/4 cup and set aside. Press remaining cookie mixture evenly into an ungreased 9 x 13-inch pan to form bottom layer. Spread ice cream over layer. Spread Cool Whip over ice cream. Sprinkle pecans over whipped topping, and drizzle chocolate syrup over all. Sprinkle reserved 3/4 cup cookie mixture over syrup. Freeze for 2 to 3 hours. Cover pan with foil. Best if made 2 days in advance.
Heat oven to 375°. In a large mixing bowl, cream the butter, sugar, brown sugar and vanilla until light and fluffy. Add eggs. Beat well. Combine flour, baking soda and salt. Gradually add to creamed mixture. Stir in chocolate chips and nuts. Drop by teaspoonfuls onto ungreased cookie sheet. Bake for 8 to 10 minutes or until very lightly browned. Cool slightly, then remove. Makes about 6 dozen.
Combine flour, baking powder and salt. Add cider vinegar; add water, a few drops at a time, to make a thick batter. Pat fish dry and dip into batter. Fry until golden.
Thaw fish, if frozen. In a small mixing bowl, combine remaining ingredients except margarine or butter. Brush both sides of fish with some of the melted margarine or butter; coat both sides with seasonings.
Brown meat and onions. Drain grease. Season with salt, pepper, chili powder, and green chilies. Add mushroom soup heat thoroughly. Line casserole dish with broken tortillas. Put half meat mixture over tortillas. Sprinkle some grated cheese over meat. Put another layer of tortillas and rest of meat and cheese. Bake at 350°F for 30 min. Serve with hot sauce, lettuce salad, and a vegetable.
Combine first 5 ingredients. Stir together the last 3 ingredients and pour over salad. Refrigerate for at least 2 hours. Fresh frozen green peas (thawed) may also be added.
In 10-inch skillet, over medium heat, in hot margarine, cook onion until tender, stirring occasionally. Add beans, syrup and mustard. Heat through, stirring occasionally. Makes 3 1/2 cups or 7 servings.
In skillet, brown rice, onion and garlic in butter. Stir often. Add meat, browning just until meat loses red color. Stir occasionally. Drain; stir in tomatoes and add other ingredients. Bring just to a boil. Stir in green pepper. Cover and simmer 30 minutes. Toss mixture well before serving.
Brown meat and onion. Drain off grease. Season with salt, pepper and garlic powder. Add the beans and simmer about 20 minutes. Serve over rice.
Mix. Bake in 9 x 13-inch pan at 350° for 30 minutes.
Combine first 3 ingredients in a bowl; beat with electric mixer until blended. Add sugars; mix well. Combine flour, soda and salt; add to sugar mixture, beating until well blended. Stir in cereal and remaining ingredients. Drop by level tablespoonfuls on a lightly greased cookie sheet. Bake at 350° for 12 minutes or until golden. Cool slightly on cookie sheets; remove to wire racks to cool completely. Yield: 9 dozen.
Spread chips in 9 x 13-inch pan (chopped). Spread Mozzarella cheese over chips. Spread cooked hamburg over cheese. Sprinkle seasoning over hamburg. Spread sour cream. Top with Cheddar cheese. Bake at 250° for 1 hour. Top with lettuce, tomato, green pepper, onion, etc.
Spread cherry filling over bottom of a 9 x 13 x 2-inch pan. Cover with pineapple and juice. Sprinkle on dry cake mix. Drizzle oleo over cake mix. Sprinkle on coconut and nuts. Bake at 325° for 1 hour.
Melt butter and cheese in large heavy pan. When melted, add sifted cocoa and sugar. Beat with electric mixer. Add vanilla and nuts. Spread in large pan. Cut in squares.
Thaw strawberries according to package directions. Puree strawberries in a food processor or blender. In large glass pitcher (about 2 quarts), combine strawberries, orange juice and Orange Ice Cubes. Slowly add the sparkling water or seltzer. Garnish with orange slice.
Mix apples, celery and nuts. Toss with mayo and sour cream. Arrange on lettuce leaves; garnish with walnuts and cherries. Makes 4 servings.
In a large bowl, combine broccoli, celery and pimientos. Mix well. In a separate bowl, combine soup, sour cream, salt and pepper to taste. Mix well with broccoli mixture until well blended. Turn into 1 1/2-quart greased casserole pan. Sprinkle with cheese. Dot with butter. Bake at 350° for 20 to 25 minutes until heated through and cheese bubbles.
Pour the orange juice into a blender. Add the bananas and strawberries. Blend until smooth. Yield: 2 servings.
Cream the margarine and shortening. Add sugar and beat well. Add yolks and beat. Combine flour, cocoa, soda and baking powder and add to the creamed mixture alternately with buttermilk. Stir in vanilla. Add coconut and pecans. Fold in beaten egg whites. Pour batter into three 9-inch greased cake pans. Bake at 350° for 25 minutes or until done. Bake 35 to 40 minutes if using a 13 x 9-inch pan. Cool and frost.
Combine all ingredients and mix well. Pour into 2 loaf pans that have been lined with wax paper and sprayed with Pam. (The sides of the pan should also be covered with Pam.) Cook at 350° for 20 to 30 minutes.
Melt cocoa and margarine together. Stir in flour and sugar; mix well. Beat eggs until fluffy. Then add to margarine mixture. Add vanilla and mix well. Pour into pie crust and bake at 300° for 40 minutes. Makes 2 pies.
Combine the first 12 ingredients, setting the egg white aside in a saucer. Heat oil to 375°. Place 2 tablespoons of filling in 1 corner of a single lumpia wrapper. Roll up the wrapper, turning each end in like a Chinese spring roll or egg roll. Moisten last corner with egg white, so that it will stick. Place roll on tray, seam side down. Cover with plastic as you continue to roll the others. Fry a few at a time until golden brown. Place on a cookie sheet, with paper towels, in the oven on warm until all are fried. Serve with banana sauce (optional), available at oriental food stores.
Boil chicken, celery, carrots and onion in salted water until chicken is tender. Remove from water and dice chicken into bite-size pieces along with the carrots. Mix the two cans of soup with 1 can of water. Boil noodles as directed on package.
Open peas and drain. Cut eggs and put peas, eggs, onions, Cheddar cheese and celery salt in bowl and mix in Miracle Whip. Chill and serve.
Cream the butter, anise flavoring and sugars. Blend in egg. Add flour, salt and spices. Blend thoroughly. Stir in chopped almonds and citron. Chill in refrigerator a few hours. Shape dough into 1-inch balls using about a teaspoon of dough for each. Place on ungreased cookie sheet and bake in a 350° oven for about 10 minutes. Remove from oven and cool a few minutes. Roll in powdered sugar.
Cream cheese; add marshmallow cream. Blend well. Add Cool Whip and blend well. Serve with chunks of cantaloupe, honeydew melon, pineapple, apple, bananas, grapes, strawberries, etc.
Spoon the yogurt into a sieve lined with cheesecloth. Place over a bowl and set aside to drain for 20 minutes. Mix yogurt and pineapple in bowl; set aside. Place egg whites in medium bowl and whisk until frothy. Wisk in the milk and honey. Add flour and baking powder; mix well. Spray pan with Pam; allow pan to get warm. Add about 1/4 cup batter to the pan and tilt the pan in all directions to spread the batter thinly all over bottom. Cook 1 minute or until brown, browned the other side. Place on wire rack to cool. Repeat until all the batter is used. To serve, divide the pineapple filling among this blintzes, spooning down the center of each. Fold in the sides. Makes 12.
Dip cheese slices into beaten egg to coat, then into flour seasoned with salt, pepper and m.s.g. to taste. Coat skillet with olive oil and heat medium. Place floured cheese in skillet; brown well on both sides. Remove to heated platter. Pour brandy that has been warmed over cheese and ignite. Let flame a few seconds, then squeeze lemon juice over to extinguish. Spread on small slices of Italian bread, sliced thin.
Cut off top of peppers and clean out seeds. Cook in boiling water to cover, 5 minutes. Cook celery and onion in a little oil until tender. Brown ground beef. Add all ingredients together. Stuff the peppers with mixture. Place in baking pan. Cover and bake for 30 minutes in 350° oven.
Cook chicken 2 minutes in oil. Stir well. Add onions and peppers; cook until chicken is done. Drain; put aside. Over medium heat, in same pan, put salsa and 6 ounces of Cheddar. Cook and stir until cheese melts. Add the chicken. Break tacos into 4 pieces each. Spoon 1 tablespoon mix onto shell; sprinkle with cheese. Bake at 350° for 5 minutes, until cheese melts. Makes 40 servings.
Crush cookies (all but 4 or so) and place across bottom of 9 x 13 pan. Melt margarine and pour over cookie layer. Combine pudding, milk, 1/2 of Cool Whip, and melted cream cheese. Spread mixture over cookie layer. Top layer is remaining Cool Whip and crumbs of saved cookies. Cover and Refrigerate.
Combine first mix ingredients. Heat 5 minutes. Mix on medium speed of electric mixer or until smooth. Fold in berries. Pour filling in pastry shell. Bake at 400° for 25 minutes. Remove from oven. Combine remaining ingredients, stirring well. Sprinkle over pie. Bake 10 minutes more. Chill before serving.
Mix graham cracker crumbs, sugar and melted margarine. Pat into a 13 x 9-inch pan. Beat together for 15 minutes the eggs, margarine and confectioners sugar. Pour over crust. Slice bananas thinly over this. Top with pineapple. Spread Cool Whip over this and top with pecans and/or cherries. Refrigerate. Do not freeze.
In a saucepan combine sugar, syrup and water. Cook slowly, stirring constantly, until mixture boils. Cook slowly without stirring to 265° or hard ball forms when dropped in cold water.
Wash potatoes and prick several times with fork. Bake at 400° for 1 hour or until done. Let cool. Cut potatoes in half and scoop out pulp; set aside. Discard skins. Melt butter in heavy saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk. Cook over medium heat, stirring constantly, until mixture is thickening and bubbly. Add potato pulp, salt, pepper, 2 tablespoons green onions, 1/2 cup bacon and 1 cup cheese. Cook until thoroughly heated. Stir in sour cream. Add extra milk if necessary for desired thickness. Serve with remaining onions, bacon and cheese.
Blend sugar, eggs and butter until creamy. Add flour to mixture. Add baking powder and vanilla. Roll out and cut with cookie cutter. Bake at 350°.
Make up with cream or milk to the consistency of meat loaf. Bake at 400° until done.
Set oven for 350°. Boil macaroni for about 10 minutes or until it is nearly done. Drain. In a 1 1/2 to 2-quart casserole dish (sprayed with Pam), begin with a layer of cheese, then macaroni, then cheese, etc. until you end up with top layer cheese. Pour egg mixture over the top of ingredients. The egg mixture should be eggs, milk, Tabasco, salt and pepper. Bake, covered, at 350° for 30 minutes, then uncover and bake about 15 minutes more, until it begins to bubble and turn slightly brown. I always sprinkle paprika over the top after pouring the liquid ingredients in before baking. It adds more color to top. Take out of oven and let it cool about 10 minutes. Test to see if mixture has taken up the milk. If it is too milky, you can take a basting tube and suck some of it out. Usually the 10 to 15 minutes sitting out will do the trick. ENJOY. Serves 4.
Brown sausage and hamburger and drain. Melt cheese in double boiler and add oregano, salt and Worcestershire sauce. Mix well. Add meat to cheese mixture. Spread on rye bread. Makes 45. Great for parties.
Mix cake mix, jello, eggs, milk, oil, strawberries, pecans and coconut. Pour into 3 greased and floured pans and bake at 350° for 25 to 30 minutes.