HumbleIntelligence/food-ner-1-Million huggingface dataset:
Simmer raisins and water over medium heat until raisins are plump (about 15 minutes). Drain raisins, reserving liquid. Add enough water to reserved liquid to measure 1/2 cup. Heat oven to 400°. Mix thoroughly Crisco, sugar, eggs and vanilla. Stir in reserved liquid. Blend in remaining ingredients. Drop dough by rounded teaspoonfuls about 2 inches apart on ungreased baking sheet for 8 to 10 minutes or until light brown.
Cook raisins in water. Sweeten with sugar. Add crushed pineapple and lemon or orange juice. Cook until tender. Thicken with cornstarch.
Cube block of Cheddar cheese and block of cream cheese. Mix remaining ingredients and pour over cheese. Let marinate overnight. Serve chilled or at room temperature. Beautiful served in a glass bowl.
Melt 1 stick margarine in the cup of milk on very low heat; let cool. Add yeast mixture to cooled milk. Beat eggs, sugar and salt and add to the liquid mixture. Stir in flour, but not until smooth. Cover and let rise 1 1/2 hours. Coat Bundt pan with the other 1/2 stick margarine (use it all). Pour mixture in Bundt pan and bake at 375° for 30 minutes.
Boil macaroni according to package. Drain. Mix remaining ingredients all together. Bake at 350° for about 20 to 30 minutes.
Toast oats in shallow pan in 350° oven for 15 minutes or until brown, stirring often. Line 9-inch square pan with foil or grease. Melt marshmallows, peanut butter, honey and margarine over low heat, stirring constantly. Remove from heat. Stir in toasted oats. Add raisins, if desired. Place in pan spreading evenly. Chill until firm. Cut into bars.
In large bowl with electric mixer at medium speed, cream butter and 1/2 cup powdered sugar until light and fluffy. Beat in flour and cornstarch until well mixed. Wrap and refrigerate dough at least 2 hours. Preheat oven at 325°. Roll dough into 1-inch balls. Place on ungreased cookie sheet. Bake 8 to 10 minutes or until firm and golden. Cool slightly and remove to wire rack until cool. Meanwhile, in bowl mix remaining powdered sugar with orange juice. Makes 1 cup glaze. Place wax paper under rack to catch drips and spoon on glaze. Let dry on racks.
Cook carrots 8 to 10 minutes; drain and add onion and green pepper. Whip remaining ingredients and pour over vegetables. Marinate several hours or overnight. Keeps in airtight container in refrigerator 2 weeks or longer.
Cut onions into 1-inch pieces. Position knife blade in food processor bowl; add green onions. Top with cover; process until chopped. Remove cover; add cottage cheese and yogurt. Top with cover; process one minute or until smooth. Remove top; add spinach, lime juice and seasonings. Top with cover and pulse two or three times or until mixed well. Chill until serving time.
Dissolve soda in buttermilk. Cream together butter and sugar. Add other ingredients. Mix well. Pour into greased and floured loaf pan. Bake at 325° for 50 minutes.
Melt chips over hot, not boiling water. Add last 3 ingredients to melted butterscotch chips. Drop by spoonfuls onto waxed paper. Let cool.
Mix up a cornbread batter and add a small can of whole kernel corn (drained). Mix and pour half of batter in a well-greased skillet. Brown 1/2 to 3/4 pound hamburger meat. Drain off grease. Sprinkle over corn bread batter to within 1 inch of edge of skillet. Top with Velveeta cheese, still keeping from within 1 inch of edge of skillet. Top this with the other half of cornbread mixture. Bake in 400° oven until brown. If you desire it to be hot, a few jalapeno peppers can be added to browned hamburger meat.
Place spareribs in cooking pan. Mix all ingredients together, except onions. Pour mixture over spareribs, then place onions on top. Cover pan with lid and bake at 350° for 1 1/2 hours.
Preheat oven to 350°. Spread crescent rolls on cookie sheet to make crust. Bake 10 minutes or until golden brown. Let cool. Cream together cream cheese, dressing and mayonnaise. Spread on baked crust. Cut vegetables into small pieces and layer on top of cream cheese mixture. Then top with shredded cheese. This is excellent.
Preheat oven to 375°. Then, in a Dutch oven or large roasting pan, fry bacon until crisp; set aside. Drain fat from pan. In the same pan, cook and stir ground beef, onion and celery until meat is brown and onion is tender. Dissolve bouillon cubes in boiling water; stir bouillon and remaining ingredients into meat mixture. Then cover.
Preheat oven to 425°. Place potatoes, milk, cream and garlic in a large saucepan. Season to taste with salt and pepper. Bring to a boil. Reduce heat and simmer for 20 minutes, stirring occasionally. Transfer potato-cream mixture to a 9 x 12-inch gratin dish and bake for 10 minutes.
Combine sugar, coffee, milk and vanilla; mix well. Add butter and beat until smooth and creamy. Spread over cake when cooled.
Combine the first 3 ingredients and either nutmeg or ginger. Mix together well. Pour into serving bowl and refrigerate until ready to use. Serve in center of tray, surrounded by fruit.
Mix sugar and syrup; bring to a boil. Add peanut butter and cornflakes; mix. Drop by spoonfuls on wax paper.
Cook potatoes in boiling water about 20 to 30 minutes or until tender. Do not overcook. Cool and peel; quarter potato and slice thinly. Set aside. Fry bacon and onion together in large skillet until bacon is crisp and onion is tender. Add flour, sugar, salt, pepper and bacon drippings. Heat, stirring constantly until bubbly. Add water and vinegar. Boil for 1 minute, stirring constantly. Gently stir in potato slices and heat through. Makes 4 to 6 servings.
Crush cookies and place 1/2 of them in a 9 x 13-inch pan. Mix together Cool Whip, cream, butter and powdered sugar. Mix pudding and milk in separate bowl. Combine both mixtures and pour over crumbs. Spread rest of crumbs on top. Chill a few hours.
Mix jello with 1 cup boiling water. Add sugar and Kool-Aid. Add rest of water, then add pineapple juice to make 1 gallon. Place in freezer about 8 hours before serving time. After 2 hours, start to stir mixture about every 45 minutes. Add 7-Up when ready to serve.
Don't drain the kidney beans! Brown the hamburger or ground beef; add the onion and garlic. Salt and pepper as desired. Add the beans; continue heating. I forgot, drain the ground beef. Serves 3 generously. So quick, simple and delicious.
Mix together cream cheese, butter and Worcestershire sauce until well blended. Add celery salt, radish and onions, mix well. Chill to blend flavors. Serve with crackers.
Place deboned breasts in casserole dish with 1/2 stick butter. Sprinkle with garlic salt, paprika and pepper. Bake 30 minutes at 350°. Saute onion in other 1/2 butter. In bowl, mix soup, sour cream, onions and a little juice from cooked breasts. Mix well. Place cooked chicken back into casserole. Pour sauce over chicken. Bake another 20 to 30 minutes at 350° until bubbly. Serve over rice.
Thoroughly mix ground beef, onion, garlic, cornflakes and eggs; season to taste. Shape into walnut-size balls. Combine remaining ingredients in a heavy skillet or pan. Simmer 5 minutes, place meatballs in sauce and cook slowly 1 hour. Cool and refrigerate until fat hardens. Skim off and discard fat. Pour meatball mixture into containers and freeze. Reheat to serve.
Combine powdered sugar, Cool Whip, and cream cheese. Mix well. Chill before serving.
Beat egg yolks until thick and lemon colored. Beat in sugar. Slowly add brandy and rum. Cover and chill. Just before serving, fold in stiffly beaten egg whites, whipped cream and milk to thin. Place in punch bowl; sprinkle with nutmeg.
Combine all ingredients, stirring until thoroughly mixed. Blend half of mixture at a time in a blender until smooth. Yield: About 3 cups.
In large skillet, brown meat over medium heat. Add soup, water, mixed vegetables, mushrooms, macaroni and seasonings. Bring to boil. Reduce heat; cover and simmer 10 to 15 minutes, stirring occasionally, until macaroni is tender. Remove from heat; stir in yogurt. Cook over low heat, stirring, until heated through. Per serving: About 390 cals: 20 g. protein: 15 g. fat: 41 g. carb: 1119 mg. sodium. Preparation: 10 minutes. Total time: 20 minutes.
Mix flour, butter and sugar as for pie. Add eggs, milk and yeast. Mix together. Mix in another cup of flour. Place in refrigerator overnight. Divide in fifths. Roll in 9-inch cake. Spread with melted butter. Cut in eighths like for pie. Roll from outer edge. Let rise. Bake and cool. Frost as desired.
Mix and sift flour, baking powder and salt. Melt butter and add to brown sugar. Stir until well mixed. Allow to cool slightly. Add eggs, one at a time, beating after each addition. Add chopped pecans and chocolate chips. Mix well. Pour into greased pan, 11 x 15-inch. Bake at 350° for 20 to 30 minutes. When almost cool, cut into squares.
Spread cream cheese on bottom of pan. Next, spread chili on top of cheese, then put black olives on top of chili. Heat. Last put Monterey cheese on top.
Mix 1 cup brown sugar, 2 cups water, and 2 Tbsp. margarine and bring to a boil. Boil for 5 minutes. Pour into an 8 x 8 x 2 inch baking dish. Mix the biscuit mix, raisins, chopped pecans, 3/4 cup brown sugar and 1/3 cup water together and pour over syrup mixture. Bake at 350° for 30 to 35 minutes. Serve with ice cream.
Preheat oven to 375°. Sort through berries to remove any bruised or moldy ones. Toss good berries with flour, sugar and orange rind. Place in an 8-inch baking dish.
Mix all ingredients well. Roll out dough 1/2-inch thick. Cut any shape you desire. Bake at 350° for 45 minutes.
Blend cheese, margarine and flour. Wrap mixture around dry olives. Bake at 425° for 10 minutes, leaving one-inch in between each olive. Enjoy!!!
Cook macaroni. Mix all ingredients. Add macaroni. Sprinkle bread crumbs on top of casserole and add slices of butter on top. Bake at 375 degrees for 45 to 60 minutes.
In large baking dish, mix rice, water and cream of chicken soup. Add chicken on top. Shake seasoned salt over chicken and rice. Bake at 400° for 1 hour.
Mix eggs with electric mixture until frothy. Add everything. Cook at 200° for 4 hours. When done, put favorite frosting. Let it melt until gooey, then eat.
Combine all ingredients in a heavy, 2-quart saucepan. Heat slowly while stirring until all sugar is melted. Continue to cook, stirring, over medium heat until a firm ball forms in cold water or 234° on candy thermometer. Mixture must be cooked slowly and stirring constantly to avoid overcooking. Remove from heat. Add a small pinch of soda, 2 teaspoons of vanilla and pecans. Beat at high speed until ready to pour into a 7 x 11-inch buttered pan. Allow to cool. Cut into squares.
Wash chicken and paper towel dry. Season with minced garlic, salt, pepper and red pepper flakes. Brush olive oil on a clean grill. Grill chicken, skin side up with the grill top down 1-2 hours. Turn occasionally. Chicken is done when meat is fork tender and juices run clear. At last minute, baste with barbecue sauce (recipe to follow).
Mix above ingredients together and bake at 425° for about 25 minutes or until golden brown.
In mixing bowl, cream butter, sugar and vanilla. Beat until light and fluffy. Gradually add flour and milk to creamed mixture. Chill dough for ease in handling. Divide dough into four equal parts. Work with one part at a time and refrigerate remaining dough. Divide each part into 8 pieces. Roll piece out to an 8-inch strand and twist into a pretzel shape. Place on greased baking sheet. Brush cookie with egg and sprinkle with sugar. Bake in preheated 400° oven for 8 to 10 minutes or until lightly brown. Cool on racks. Yields 32 cookies.
Cream the butter and sugar. Add the eggs, mixing well. Add the dry ingredients, sifted together. Stir in the coconut and the nuts. Form into a roll; cover with wax paper and place in the refrigerator overnight. Slice and bake in a moderately hot oven, 375°, for about ten minutes. Makes about forty cookies.
Mix all ingredients. Pour into two 9-inch greased and floured cake pans. Bake at 350° for 25 to 30 minutes.
Melt chocolate in the microwave (30 seconds) on High, then stir and repeat. When completely melted, add remaining ingredients, coating well. Spread on Silverstone cookie sheet. Put in freezer for 5 minutes. Break in small pieces. Store in airtight container.
Mix potatoes and vanilla. Add sugar slowly to make stiff dough. Roll out real thin on wax paper. Spread peanut butter and roll up like a jelly roll. Cool 1 hour and cut in small pieces.
Saute onion in butter. Combine with rest of ingredients except cheese. Pour into a greased 9 x 13-inch baking dish. Sprinkle cheese on top. Bake at 350° for 45 minutes.
Preheat oven to 350°. Place kolbassi into baking dish. Combine chili sauce, pineapple and brown sugar. Pour over kolbassi. Bake in preheated oven for 1 hour to 1 hour and 15 minutes, basting occasionally. Makes 10 to 12 servings.
Cook broccoli until done and drain. Mix other ingredients and stir or fold in cooked broccoli. Spread crumbs or ground crackers on top and dot with butter.
Prick potatoes. Bake at 400° for 1 hour. Cut thin slices off tops; scoop out potatoes and mash with fork. Stir in remaining ingredients. Refill potatoes. Reheat in a 400° oven for 10 minutes, or until heated thoroughly. Serves 4.
Fry ground beef and chopped onion until done. Add remaining ingredients and mix well. Serve in electric fondue pot or other means to keep it hot. Best when dipping taco chips.
Mix cranberries and sugar; let stand overnight. Mix rest of	ingredients well. Can be frozen for a long period of time.
Preheat oven to 375°. Combine and mix together all ingredients except egg whites. Beat egg whites until stiff; fold into other mixture. Spray muffin tins with Pam and fill tins into a mound shape. Bake 35 to 40 minutes or until golden brown. Run a knife around each muffin to loosen.
Mix all ingredients together and bake at 375° for 30 minutes. Sprinkle some of the dressing crumbs on top if you like.
Dissolve yeast in warm water and let set 10 minutes. Mix Bisquick with 1/2 cup water and add to dissolved yeast. Dough is soft, not gooey. Divide dough into quarters and roll into rectangles. Brush with butter.
Dissolve Jell-O in water; set aside to cool. Soften cream cheese in mayonnaise, then all other ingredients, except whipped cream are to be added. Add this to cooled Jell-O, then fold in whipped cream. Chill.
Place beef in Dutch oven. Combine remaining ingredients and pour over beef. Cover and bake at 350° for 5 hours, turning beef occasionally. Shred beef with a fork. Serve in buns for sandwiches or as desired.
Cream margarine and sugar together. Add eggs and beat in. Add flour, vanilla, milk and nuts. Drop by teaspoon on cookie sheet and bake for approximately 10 minutes or until brown.
Wash mushrooms. Take stems out. Lay aside. Chop celery and onion fine. Put margarine, celery and onion in skillet. Cook until tender. Chop stems fine. Add to skillet. Simmer 5 minutes. Stir in bread crumbs, sage and poultry seasoning. Stir well. Add egg. Spread thin layer in glass dish. Stuff the rest into the caps. Lay in dish. Put in broiler for 5 to 7 minutes. Serve hot.
Beat the eggs well, then stir in the milk. Set aside. Sift together the flour, baking powder and salt. Mix with the eggs and milk until smooth. Beat in the oil and add the corn. Drop by the spoonfuls into hot deep oil and fry until brown. Serve either syrup or hot gravy. Yields 12 to 14 small fritters.
Cook rice separately. Chop shrimp and set aside. Melt oleo or oil. Add onions, celery, bell pepper and garlic in a heavy pot. Cook, uncovered, over medium heat until onions are wilted. Add tomato paste and cook, stirring constantly, for about 15 minutes. Add 1 1/2 cups water. Season to taste with salt and black and red peppers. Add sugar and cook, uncovered, over medium heat for 40 minutes. Add shrimp and continue cooking another 20 minutes. Dissolve cornstarch in 1/2 cup water and add. Cook another 5 minutes; mix ingredients with cooked rice. Add green onion and parsley. Mix again. Serves 8.
Cut kolbassi into bite size pieces. Boil 10 minutes to get grease out; drain. Cook kolbassi with remaining ingredients for 2 hours on top of stove.
Bake in greased casserole, covered. Bake at 350° for 45 minutes.
Combine all ingredients and beat for 5 minutes. Bake in greased tube pan or Bundt pan at 350° for 60 to 65 minutes.
Put sliced potatoes in casserole dish. Add peppers, onions and pimientos. Repeat the process until all ingredients are used. In saucepan, put cheese, milk and butter. Melt and pour over potatoes. Top with corn flakes. Cover with foil and bake for 30 minutes at 350°.
Heat oil in a large saucepan over medium heat. Add cumin seed; saute 1 minute. Add rice and next 5 ingredients. Reduce heat and cook, uncovered, for 1 minute, stirring constantly. Add water and chicken broth. Bring to a boil. Cover, reduce heat and simmer for 20 minutes, or until liquid is absorbed. Remove pan from heat; let stand, covered, for 5 minutes. Stir in peanuts. Serves 5.
Divide egg yolks from whites. Combine egg yolks, water, lemon juice and cornstarch. Mix well. Cook mixture over hot water, stirring constantly, until mixture thickens. Boil 1 minute. Remove and stir in butter, vinegar and lemon extract. Pour in baked pie shell. Make meringue out of egg whites and sugar; put on top.
Brown meat with 1/2 the taco seasoning mix. Mix together in a bowl the cream cheese, sour cream and the remaining half of the taco seasoning. Layer the ingredients in a 9 x 13-inch pan in the following order: thick layer of lettuce, cream cheese mixture, hamburger, tomato, onion, black olives, green pepper and Cheddar cheese. Serve with taco chips and salsa sauce. Keep refrigerated. Serves 6 to 8.
Mix all ingredients and cook in well-greased casserole dish for 45 minutes at 325°.
Heat oven to 300°. Dissolve sugar in water in pan over medium heat. Add food coloring. Pour in peanuts. Cook and stir frequently until all sauce is gone. Pour onto cookie sheet. Stir every 5 minutes for 30 minutes.
Place 1/2 frozen dough balls in a well-greased large Bundt pan. Mix dry pudding mix, cinnamon and brown sugar. Spoon over dough balls. Add remaining dough balls. Drizzle butter over balls. Sprinkle with nuts. Spray a sheet of plastic wrap with nonstick cooking oil and place sprayed side down over rolls. Do not make a tight wrap. Let stand on counter for 8 hours or overnight. Unwrap and bake at 350° for 30 minutes. Cool for 10 minutes and invert on serving dish.
Remove 10 large outer leaves of cabbage; cook in boiling water for 5 to 8 minutes, until just tender. Drain and set aside. Reserve remaining cabbage for other uses.
Sift together the flour and baking powder. Melt the butter in a 2 quart saucepan over low heat. Remove from heat and stir in brown sugar, vanilla, and pecans. Add flour mixture and mix thoroughly. Shape into balls, using a rounded teaspoon for each. Flatten one side by pressing on ungreased cookie sheet. Pinch top to resemble an acorn. Bake in a 350° oven for 15-18 minutes or until golden brown. Cool and then dip in caramel mixture (see below).
Combine all ingredients in large bowl. Cover and chill until about 5 minutes before serving. Serves 4.
Saute bacon and onion until bacon is crisp. Stir in remaining ingredients. Spoon mixture into a 2 1/2-quart casserole. Bake at 325° for 1/2 hour. Yields 8 servings.
Cook broccoli and onion in water until tender. Do not drain. Stir in milk and soup; heat. Add cheese, stirring until melted. Cool slightly. Place half at a time in blender and blend until smooth.
Saute mushrooms and onions until soft. Using a 9 x 13 x 2-inch pan, spread a small amount of Hollandaise on the bottom and place a layer of noodles on top. Cover with half of the chicken or seafood and sprinkle with salt and pepper to taste. Top with half of the mushrooms and onion mixture, then half of the remaining Hollandaise and sprinkle with half of the basil and oregano. Top with half of the Mozzarella and Parmesan cheeses. Place asparagus tips neatly in a layer over cheese. Repeat layers ending with cheeses. Cook uncovered in a 350° oven for 35 minutes until hot and bubbly. Let stand for 10 minutes before cutting. Serve with salad with a tart dressing to offset richness. Serves 20 to 24.
Cream together oleo and sugar. Add eggs, sour milk, flour, soda, baking powder and mashed bananas. Mix together well. Bake at 350° until done.
Mix first 4 ingredients together. Form into balls. Refrigerate these balls until firm. Melt together in double boiler the last 3 ingredients. Remove balls from refrigerator and dip balls in chocolate mixture by holding them with toothpicks. Place on waxed paper and freeze until chocolate is hard. Makes 3 1/2 dozen.
Cream butter. Add sugar; then beat in eggs. Add milk, flour and baking powder. Stir in dates and walnuts. Pour in a greased and floured small square Pyrex pan. Bake at 320° for 1 hour.
Drain all canned fruits and slice cherries in half. Mix all ingredients together and chill. Serve in your most beautiful cut glass bowl.
Mix together eggs, sugar and flour. Add remaining ingredients, adding pineapple last. Put in unbaked pie crust. Makes 2 pies. Bake at 400° for 30 to 40 minutes. These pies freeze well.
Cut butter into flour; stir in 1/2 cup pecans. Press into 13 x 9 x 2-inch baking pan and bake for 15 minutes at 350°. Combine cheese and sugar and fold in 1 cup Cool Whip. Spread over crust and chill. Combine pudding mix and milk. Beat 2 minutes on low speed. Spread over crust. Top with remaining Cool Whip and pecans. Refrigerate.
Preparation: Wash, trim and French-cut diagonally cut whole beans into inch lengths. Cook in boiling saltwater for 5 to 7 minutes for French or 10 to 15 minutes for 2-inch pieces until tender-crisp. Drain well.
Put eggs, sugar, salt, vanilla, syrup and softened butter in blender. Mix well. Remove from blender and stir in nuts with a spoon. Pour in pie shell and bake at 375° for 45 minutes or until toothpick comes out clean. Can be frozen.
Combine eggs, crumbs, cheese, garlic, thyme, Worcestershire sauce, pepper sauce and 1/4 teaspoon salt. Add spinach, celery and onions. Mix well. Cut tomatoes crosswise. Scoop out centers, leaving 1/4-inch thick shells. Using a sharp knife, make a sawtooth cut around the edges of the shells. Spoon mixture into the shells. Sprinkle with crumbs. Place in a 10 x 6 x 2-inch baking dish. Bake, covered, in a 375° oven for 20 to 25 minutes. Serves 6.
In a pan mix soup, nutmeg and water. Add raw rice to soup mixture and stir. Lay chicken on top; skin side up. Dribble butter across top. Sprinkle each part of chicken with salt and paprika. Cover with foil and put in 250° oven for 2 1/2 hours. Remove foil and turn to 350° and let cook about 1/2 hour more. Let sit about 10 minutes before serving. Serves 6 to 8.
Combine all ingredients (except tomato paste and browning sauce) and marinate overnight. Fry chicken pieces; drain oil. Add remaining ingredients to chicken plus 3 to 4 cups water. Bring to a boil, then let simmer until enough water is left to make a gravy. At this time, add the tomato paste and browning sauce. Simmer until gravy thickens.
Cook peeled (uncut) potatoes in salted water until tender. Drain. Add butter, sour cream and cream cheese and mash until smooth. Beat in remaining ingredients. Place in refrigerator and use within two weeks. Makes 12 servings.
Mix all ingredients in large bowl until blended. Sprinkle chili powder over top. Cover and refrigerate overnight before serving. Serve with crackers, Waverly or Town House.
If you want to get a party started and you want a surprise, make this Champagne Apricot. "This is really bordering on a love potion," so says Trader Vic.
Drain pineapple; add enough water to make 2 cups. Heat; dissolve gelatin in hot water. Add lemon juice; cool until syrupy. Mix apples, pineapple, oranges and nuts together; add to gelatin. Chill until firm. Serve with Fluffy Orange Dressing.
Shred lettuce in a 9 x 13-inch pan (or glass bowl). Add the celery, green pepper, red onion and peas in layers. Cover with mayonnaise, sealing edges. Sprinkle sugar over top. Then add shredded cheese and bacon. Cover and refrigerate 8 hours.
Slice tomatoes, onions and peppers into small thin rings. Mix all ingredients together and refrigerate.