HumbleIntelligence/food-ner-1-Million huggingface dataset:
Measure raisins and dates together. In a saucepan, measure water and bring to a boil. Add baking soda and the raisins and dates. Drain liquid and keep aside. Mix first six ingredients together in a bowl and mix with an electric mixer until mixed well. Mixture will be lumpy. Add the liquid from the raisin mixture and mix again. Finally add the raisins, dates and nuts. Place in a loaf pan which has been greased and cook for one hour at a temperature of 375°.
Saute onions in butter in large saucepan. Add broth, water and pepper. Cover; simmer 15 minutes. Pour soup into six 8-ounce ovenproof bowls; top with toast. Cover with Swiss and Parmesan cheese. Place bowls on jelly roll pan. Bake at 425° for 10 minutes or until cheese is melted. Serve immediately. Makes 6 servings.
Melt the margarine in medium size saucepan. Add brown sugar and cinnamon. Heat while stirring to dissolve sugar. Remove from heat. Stir in cereal and nuts. Press into bottom of ungreased 9-inch pie pan. Spread softened ice cream in crust. Freeze until firm. Before serving, top with peach filling. Makes 8 servings.
Soften cream cheese. Add crab meat, Worcestershire sauce, lemon juice and salt. Blend thoroughly and chill. Serve with crackers or crudites.
Cook hamburger and drain grease. Add salt and pepper to taste. Cook onion, if fresh, with meat. Add flour to meat. Mix well. Then add water and stir. Add cut tomatoes, tomato sauce, tomato paste, beans, onion (if not fresh), chili, garlic salt, more pepper and salt if desired. Cook over low or medium heat, careful not to burn bottom. Stir occasionally. Enjoy with tortillas and grated cheese.
Cut together with 2 knives until crumbly. Take out 1/2 cup crumbs and set aside.
Mix all ingredients together. Marinade chicken for 2 to 3 hours. Pierce occasionally. Chicken should be kept in refrigerator while marinading.
Mix all ingredients in 1 1/2-quart casserole, uncovered. Bake 1 hour at 350°. Serves 6 to 8.
Cream sugar and butter until fluffy. Add soda and baking powder, then 1 cup flour and 2 eggs. Add remaining flour and eggs alternately, beating well after each addition. Last, add sour cream and beat well. Bake in oven.
Mix sugar, butter and syrup, then add eggs, then pecans and then pineapple. Pour in crust. Bake at 375° for 40 minutes.
Place all ingredients in blender and blend 2 minutes until smooth. Pour into a greased 9-inch glass pie plate. Bake at 350° for 55 minutes to one hour until set.
Boil cleaned and sliced okra until tender in salted water. Drain. Add butter and let boil for 1 minute. Put in serving dish. Add salt and pepper to taste.
Grind all together and knead until well mixed. Divide into 3 rolls and roll in paprika. Refrigerate. Take out and serve with crackers for uninvited guests.
Mix and pour on mini hot dogs. Simmer 1/2 hour or until thoroughly heated.
Slice Twinkies lengthwise and put in an 8 x 8 dish. Mix pudding according to package directions and pour over Twinkies. Place pineapple over pudding. Slice a layer of bananas over pineapple, add a layer of Cool Whip and sprinkle with nuts. Chill and enjoy.
Cook first 4 ingredients in heavy pan over medium heat until soft ball stage, using candy thermometer. Add butter and powdered sugar. Stir until it gets real thick. Add red food coloring. Spread on cookie sheet. Let it harden, then break into pieces.
Combine first 5 ingredients and add 1 cup pecans. Mix well. Refrigerate until firm and shape into ball. Roll in remaining nuts before serving. Garnish as desired. Serve with assortment of crackers. Yield: 3 cups.
Combine Cool Whip and sour cream. Sprinkle dry Jell-O into mixture and stir until creamy. Add drained oranges and pineapple. Mix thoroughly. Place in dish and chill.
Place potatoes, onion and enough water to cover in a large saucepan; cook until tender. Meanwhile, melt butter in another pan; add flour and stir until smooth. Season with salt and pepper. Add milk and cheese, stirring until cheese melts and sauce is thickened. Add hot dogs and heat through. Drain potatoes and onion. Place in baking dish. Add sauce and mix to distribute hot dogs. Bake at 350° for 25 to 30 minutes. Makes about 8 servings.
Beat cream cheese, 1/3 cup sugar, 1 egg and 1 teaspoon flavoring until creamy. Spread in pie shell. Sprinkle pecans over this. Then beat until well blended the 3 eggs, 1/4 cup sugar, corn syrup and 1 teaspoon flavoring. Pour this over the pecans. Bake at 375° until center is firm, about 45 minutes or a little longer.
Preheat oven to 450°. Spray an 8 or 9-inch skillet with cooking spray and heat in oven. Add ingredients to cornmeal in order listed. Add jalapeno peppers to taste. Stir ingredients until well mixed. Pour into hot skillet and bake 30 to 40 minutes.
Sift flour, soda, sugar and cinnamon; set aside. In saucepan, place water, margarine and cocoa; bring to a boil. Pour over dry ingredients. Mix well; set aside. Mix together butter, milk, eggs and vanilla. Add to chocolate batter. Pour on greased and floured 13 x 9 x 2-inch pan; bake at 400°.
Brown meat and onion. Add lemon juice and chili powder. Stir well. Add catsup, water and Worcestershire sauce. Simmer for 20 minutes. Serve on buns. Serves 5.
Mix first 8 ingredients together to make 2 loaf size pans or 4 mini loaves. After mixing ingredients, add to mixture 4 ounces dressing and 1/2 of can of tomato paste. Arrange loaves in pan. Mix remaining dressing and tomato paste. Pour over top of loaves. Bake at 350° for 1 hour.
Combine cranberries and sugar; set aside. Dissolve gelatin in hot water and add syrup. Chill until almost set. Add cranberry mixture and remaining ingredients to gelatin. Pour into 9 x 13-inch casserole. Chill.
Put crackers in plastic bowl with cover. Heat oil warm. Pour over crackers; add dill pepper and Ranch dressing. Shake real good; then shake real good. Shake every so often. Make 24 hours before serving.
Roll dough on a lightly floured surface into a 14 x 8-inch rectangle. Brush surface with 2 tablespoons melted butter. Combine sugar and next 4 ingredients; sprinkle over dough, leaving a 1/2-inch border on all sides. Starting with long side, roll up jellyroll fashion. Pinch seams to seal (do not seal ends). Cut into 12 slices; place in a lightly greased 9-inch pan. Brush with remaining butter; cover and refrigerate 8 hours. Remove from refrigerator and let rise in warm place (85°) for 50 minutes or until doubled. Bake at 350° for 20 to 25 minutes. Combine powdered sugar and lemon juice; drizzle over warm rolls. Yields 1 dozen.
Mix together cornstarch, salt, sugar and water. Cook until thick; remove from heat and add dry Jell-O. Cool. Fold in diced peaches. Pour into baked pie shell. Top with Cool Whip before serving.
Mix first 3 ingredients. Spread on tortillas. Sprinkle on remaining ingredients. Roll. Chill 2 hours. Cut in 1/2-inch slices. Makes 3 dozen.
Saute celery and onion in butter. Mix with other ingredients. Form patties. Let stand a few hours in fridge. Dip in egg, bread and fry.
Peel and slice zucchini 1/4 to 1/2-inch thick. Grease baking dish and arrange zucchini in a layer. Put in sliced onion and sliced tomato. Sprinkle with garlic powder. Add layer of Mozzarella and Parmesan cheese. Sprinkle bread crumbs on top. Bake at 350° for 30 to 35 minutes.
Spread crescent rolls in baking pan to make a crust. Bake according to directions on package. Let cool. Mix cream cheese, mayonnaise and taco seasoning together. Spread mixture over cooked and cooled crust. Spread chopped tomato, green pepper and olives over top of mixture. Sprinkle entire pizza with shredded cheese and refrigerate at least 2 hours before serving.
Mix together all ingredients. Bake in a loaf pan at 350° for 1 hour.
Saute ground beef, onion, celery and garlic; drain well. Add tomato sauce, salt and pepper. Simmer 10 minutes. Spoon hamburger mixture over both pieces of each bun. Serves 6. Has 269 calories, 5 fat grams; food exchanges equal 3 meat, 1 bread, 1 fat.
Combine pecans, flour and butter; press into the bottom and up the sides of an ungreased 9 in. tart pan with removable bottom. Bake at 350 degrees for 25-30 minutes or until golden brown. Cool completely. Whip cream until soft peaks form; set aside. Add extracts and orange peel; mix well. Mix in the whipped cream on low speed. Spoon into crust. Chill for 2-4 hours. Just before serving, arrange peaches and raspberries over filling. In the microwave or on the stovetop, melt preserves and honey; mix well. Carefully spoon or brush over fruit. Cut into wedges and serve.
Brown the margarine and onion together. Add all remaining ingredients (except corn flakes) in a large bowl. Mix well. Add the browned onion with butter.
In saucepan, bring ingredients to a boil. Reduce heat; simmer 10 minutes. Remove spices. Makes about 2 quarts.
Preheat oven to 325°. Spread cherries in bottom of 9 x 13-inch baking pan. Spread cake mix (powder) over the top. Sprinkle sugar over the top of cake powder. Sprinkle chopped nuts over top and drizzle with butter. Bake at 325° until light brown on top and bubbly.
Peel and pit peaches; slice into 2-quart casserole. Add sugar, lemon juice and cornstarch to peaches. Mix gently. Sprinkle with topping (recipe below). Bake in 350° oven until center is bubbly and topping is browned.
Combine all ingredients except eggs in a large bowl. Whip the eggs until fluffy; fold into other mixture and pour into a 2-quart casserole dish. Bake at 350° for 45 to 50 minutes.
Mix pretzel crumbs with melted butter. Spread evenly in 9 x 13-inch Pyrex dish. Bake 10 minutes at 350°. Let cool. Beat cream cheese and sugar until smooth. Add Cool Whip; spread over pretzel mixture and refrigerate. Blend strawberries with gelatin mixture that has been dissolved in hot water. Refrigerate until slightly thickened. Spread over cheese mixture. Return to refrigerator and chill until firm.
Crumble sausage into large saucepan; cook over medium-low heat until brown. Add onion; cook and stir until transparent. Stir flour into cooked sausage mixture until golden brown. Stir in milk; cook about 6 minutes or until mixture bubbles. Add seasoning; cook, stirring, until thickened. To serve, spoon over biscuit halves.
Combine all ingredients in a large pot. Bring to a boil, then turn down to low heat and simmer until sugar melts. Let sit for several hours before serving over barbecue.
In a 3-quart casserole, crumble ground beef; stir in onions and garlic. Heat 6 to 7 minutes on High, stirring once; drain. Stir in remaining ingredients. Heat covered for 6 to 7 minutes on High. Continue cooking on Medium (power level 5) for an additional 35 to 40 minutes, stirring occasionally. Serves 4.
Cream butter and sugar. Gradually add rice flour. Next add flour. Grease 2 round (9-inch) tins and place in dough. Prick all over with a fork. Bake at 350° for 30 minutes. Let cool a few minutes and cut into triangles. Cool on wire rack.
Combine apple, celery and raisins in a medium bowl. Combine mayonnaise and lemon juice, stirring well to blend. Add to fruit mixture and toss lightly to coat well. Cover and refrigerate until chilled. Yields 5 servings. Serving Size: 1 cup. Exchanges: 1 fruit, 1 fat.
Roast eggplant and peppers until done. Put in paper bag. Remove skins, seeds and membranes from peppers. Peel skin from eggplant. Cut eggplant and peppers into narrow strips. Combine with remaining ingredients except sardines. Gently toss in sardines and mix well. Cover and refrigerate several hours or overnight. Serve on diagonal slices of crusty Italian bread. Makes 4 to 6 servings.
Mix parsley, scallions, garlic and butter well. Add salt and pepper to taste and add a pinch of nutmeg. Remove stems from mushrooms and fill with butter mixture. Place a snail in each mushroom cap and top with more butter mixture. Place in casserole (one layer). Bake at 400° about 10 minutes. Serve as first course or appetizers. Makes 24.
Mix sugar, salt and oil in large bowl. Add scalded milk and then cool mixture. Add 2 well beaten eggs. In a separate bowl, dissolve 2 packages of yeast in 1 cup warm water. Add to mixture. Beat in 3 cups of flour to make a soft batter. Cover and let rise until double in bulk. Beat down; add 3 to 4 cups flour. Do not make dough too stiff. Rub Wesson oil lightly over dough. Cover and let rise in refrigerator overnight.
Dissolve Jell-O in boiling water; add orange rind, cranberry sauce, pineapple and celery. Pour into 1 1/2-quart dish and chill until firm (3 to 4 hours). Makes 12 servings.
Place yams in baking pan. Cover with foil and bake at 350° for about 1 1/2 hours or until tender. Remove yams from oven and cut in half. Remove skin, add orange rind, allspice and salt. Mash with electric mixer until smooth.
Combine sugars, butter and evaporated milk in large pan. Stir until melted and mixture boils. Cover and boil 5 minutes without stirring. Remove from heat; add marshmallows and stir until dissolved. Add chocolate; stir until melted and then add vanilla and nuts to mixture. Pour into 10 x 15-inch pan. Cool; chill.
In heavy saucepan, combine sugar, cornstarch or flour and salt. Gradually stir in milk. Cook at medium heat until bubbly, stirring constantly. Cook and stir for 2 minutes. Remove from heat. Stir small amount hot mix into egg yolks. Return to hot mixture. Cook another 2 minutes. Remove from heat. Add butter and vanilla, then coconut. Mix well. Pour into baked pie shell. Top with meringue. Bake at 325° for 10 to 12 minutes until brown.
Mix and put in 2-quart greased casserole dish. Bake at 350° for 1 hour.
Heat 1/2 cup sugar in heavy skillet; stir constantly, until sugar is melted and golden brown. Remove from heat; stir in boiling water slowly. Cook over low heat; stir constantly until sugar lumps are dissolved. Add enough water to syrup, if necessary, to measure 1/2 cup. Cool.
Heat oven to 425°. Mix butter, onion, bouillon, parsley and onion powder in saucepan. Heat until butter is melted and bouillon is dissolved. Cool slightly. Pour about half of mixture into 9 x 1 1/2-inch round layer pan. Spread mixture evenly.
Cream together the butter, Crisco and sugar. Add 5 egg yolks and mix well. Add the cocoa. Add alternately the flour, baking powder and milk, mixing well after each addition. Add the vanilla. Fold stiff egg whites into mixture last of all. Bake at 325° for 1 hour and 20 minutes or longer. (I check mine at 1 hour.) Frost with your favorite chocolate frosting.
Make macaroni and cheese as instructed on the box. While stirring in cream of chicken soup, reduce heat. Cover and let sit for 1 1/2 to 2 minutes. Season as desired, then serve.
Cream together the first 5 ingredients. Add chocolate chips, form into ball and roll in chopped pecans. Chill for 2 hours. Serve with graham crackers or chocolate graham crackers.
With an electric mixer beat cottage cheese and cream cheese until nearly smooth. In a saucepan, cook onion in butter or margarine until tender but not brown. Add mushrooms, wine, thyme, salt and pepper. Stir in cheese mixture, evaporated milk and drained spinach. Heat through, but don't let it boil or it will separate. Place hot spaghetti on large platter and top with sauce; toss gently. Serves 4 as a main course.
Preheat oven to 350°. Lightly grease and flour two 9 x 5 x 3-inch loaf pans or one large Bundt pan. Sift flour and combine all ingredients. Mix well by hand. Pour batter into prepared pans and bake for 1 hour or until a toothpick inserted in the center comes out clean.
Melt oleo or butter in the bottom of pan (flat cake pan). Add in the order listed. (These should be added layer by layer.) Bake 30 minutes at 325°. Cool. Cut into squares.
Combine all ingredients and mix well. Pour into an unbaked pie shell and bake at 350° for approximately 45 minutes. May need to shield pie crust to prevent overbrowning.
Roast beef to medium rare or medium. Slice thinly; refrigerate. Add ingredients to drippings in pan. (Hint for rosemary: Staple into tea bag.) Strain rosemary after 10 to 20 minutes simmering. Cool. Remove fat. Add cold beef to heated mixture. Serve on submarine buns, hoagie buns, potato rolls or kaiser rolls. Great for crowds.
Cook squash until tender and drain. Add pimento, sour cream, soup, margarine and 1/2 box of Stove Top dressing. Add 2 tablespoons seasoning from dressing box. Mash squash and these ingredients. Put into shallow baking dish, adding remainder of Stove Top dressing to top of squash. Bake 45 minutes at 350°.
Boil, debone and cut up chicken. Place in bottom of 9 x 13-inch dish. Melt margarine and pour over chicken. Place eggs on top. Mix flour and milk with wire whisk. Pour over chicken. Mix chicken broth and soup. Bring to boil. Pour over mixture. Bake at 350° for 45 to 60 minutes.
Roll chops in flour. Fry until brown; drain. Mix other ingredients and pour over chops. Cook, uncovered, for 45 minutes, or until tender. Baste often.
Mix all ingredients except chocolate chips. Beat 5 minutes. Add chips. Bake at 350° for 50 to 55 minutes in a well-greased Bundt pan. Cool 15 minutes before turning out.
Heat oven to 350°. Mix all ingredients. Dough will be a little sticky. With floured hands, roll into balls and place on ungreased cookie sheets. Bake 12 to 14 minutes until cookies look dry and tops are creakled. Remove from oven and immediately press a candy kiss in center of each. Cool on cookie sheets for 2 mins.
Saute onions and garlic in oil until translucent. Add celery and saute. Add pea juice, tomatoes and spices; simmer 10 minutes. Add peas. Serve with cooked pasta shells.
Crush graham crackers. Chop nuts. Add fruit and then milk and coconut. This makes a thick batter. Use a knife to mix dough and spread in well-greased loaf pan. Bake 1 hour at 300°.
Cut steak into serving size pieces. Roll into flour and place in skillet (iron skillet is best). Brown on both sides. Drain off grease. Sprinkle with garlic powder.
Melt butter in frypan or Dutch oven. Add onion, green pepper and celery. Cook until tender. Add tomato soup. Cook 15 minutes. Add shrimp and cook 5 minutes or until thoroughly heated. Serve over rice.
Combine the flour, baking powder, salt and cinnamon. Add remaining ingredients and mix well. Drop by spoonfuls on an ungreased cookie sheet. Bake at 375° for 10 to 15 minutes. Makes 3 dozen.
Combine dry ingredients. Add a little milk at a time. Bring to boil. Add butter.
Mix mayonnaise, sugar and vinegar. Set aside. Cut broccoli into bite size pieces. Mix with other ingredients. Pour dressing over and let set for at least 3 hours before serving.
Sift together meal, flour, baking powder, salt and sugar. Mix together beaten egg, milk and fat. Add, all at once, to the dry ingredients. Stir just enough to moisten and blend all ingredients. Pour batter into a 9 x 9 x 2-inch pan. Bake in 450° oven for 15 to 20 minutes. Yield: 9 servings.
Simmer sauce for 10 minutes. Pour over 2 1/2 pound chicken and bake in a 350° oven for 1 hour.
Combine sugar, butter and milk in a large glass mixing bowl. Cover with plastic wrap. Microwave on Roast (70%) for 10 minutes. Stir and continue cooking on Roast (70%) for 5 to 6 minutes or until mixture forms a soft ball in cold water. Stir in chocolate pieces until melted. Fold in Marshmallow Creme, nuts and vanilla. Pour into buttered 9 x 13-inch pan. When firm, cut into squares. Yields 72 fudge squares.
Mix all ingredients in order listed. Pour into buttered 9 x 13 pan. You will probably have enough for another smaller pan. Bake at 350° for 30 minutes. You will have to adjust baking time. It will take a little less time for the smaller one. Top with bread crumbs or durkee's french fried onions. Dot with butter and put back in oven for 5 minutes or until golden brown.
Melt chocolate in microwave-safe container in the microwave at Full power for 3 minutes or on top of a double boiler over simmering, not boiling, water.
Combine first 3 ingredients and add next 3 when Jell-O begins to set. Then combine remaining ingredients and cook until thick. Cool and spread on Jell-O mixture. Sprinkle top with grated cheese and chopped nuts. Chill until ready to serve.
Cut ribs in 2 inch pieces; brown in hot shortening. Combine garlic, ginger, soy sauce, vinegar and sugar and pour over ribs. Add hot water. Simmer until meat is tender, about 45 minutes. Remove meat and thicken liquid in pan with cornstarch. Reheat ribs in gravy and serve with rice.
Arrange alternate layers of turnips and onions in a buttered 2 1/2-quart casserole dish. Sprinkle lightly with salt and pepper. Pour bouillon over the vegetables and dot with butter. Bake, covered, at 400° for 1 hour. Garnish with bacon or parsley before serving. Serves 6.
In large bowl, mix together cream cheese, yogurt and basil until smooth. Add tuna, carrot, Cheddar cheese and onion. Mix well. Spread mixture into celery stalks; cut into fourths.
Mix all ingredients except jello. Cook until thick. Remove from heat and add jello. Let cool. Pour over sliced berries in pie shell. Top with Cool Whip and serve.
Add crushed pineapple to beaten eggs. Add sugar and mix well. Sift flour with baking soda and add to mixture. Add chopped pecans. Bake 30 to 35 minutes in a 350° oven.
In a small saucepan, melt butter and stir in flour. Add milk, salt and pepper; simmer over medium-low heat until thickened. Cool. Mix with crab. Add mayonnaise, Worcestershire and lemon juice. Mix well and spoon into casserole dish. Top with buttered bread crumbs. Bake at 350° until top browns and casserole is hot.
Preheat oven and baking sheet to 400°, partially baking crust for 10 minutes. Cool; reduce oven temperature to 350°. In a large skillet, brown ground beef and onion; drain fat. Stir in taco seasoning mix. In a small mixing bowl, combine refried beans and 1/2 cup taco sauce. For deep dish crust, layer one-half of the seasoned meat mixture in bottom of pie crust and top with one-half of refried beans. Repeat layers. For regular crust, place one-half of the seasoned meat mixture in bottom of crust and each with one-half of refried beans. Sprinkle cheese on top; bake 25 minutes. Remove from oven; cool 10 minutes. Top with lettuce, tomatoes and remaining taco seasoning. Makes six servings; 25 minutes to prepare and 35 minutes baking time. Cool time: 10 minutes.
Mix beef, pork, bread crumbs, milk, egg, onion, salt, nutmeg and pepper. Shape mixture into 1-inch balls. Place meatballs on ungreased 10 x 15 x 1-inch jelly roll pan. Bake uncovered in preheated 350° oven for about 20 minutes. Remove meatballs; keep warm. Place 3 tablespoons pan drippings in saucepan; stir in flour. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat. Stir in water, half and half and beef base or bouillon. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour gravy over meatballs.
Mix soups and water. Cut round steak into 4 to 6 servings. Alternate soup mixture with meat layers. Cook in crock-pot all day on medium. Serve with noodles.
Mix berries and sugar. Combine lemon juice and pectin in a bowl. Add to berry mixture. Stir for 3 minutes or until most of the sugar crystals are dissolved. Pour into jars and cover with lids. Let set at room temperature for 24 hours. Put in freezer or refrigerate for use within 3 weeks. Makes 5 medium jars of jam.
Mix all at room temperature and beat. Store in jars or freeze. Spread on thin slices of French bread and broil until cheese melts.
Mix margarine, sugar, flour and coconut. Press into the bottom of a 13 x 9-inch pan. Bake at 400° for 10 to 12 minutes or until golden brown. Crumble. Press 2 cups of crumbs into 9-inch pie pan. Cool. Reserve remaining crumbs to sprinkle on top of pie.
Mix all of above. Chill for 1 hour. Makes 6 servings.
Arrange lettuce in bottom of a 9 x 13-inch pan. In layers, add other vegetables. Do not toss! Spread mayonnaise evenly over layer of peas. Sprinkle with sugar and Cheddar cheese. Cover and refrigerate at least 4 hours. Sprinkle bacon over salad before serving. Cut into squares. Makes 10 to 12 servings. This may be made the night before serving.
Cut crust off bread and tear remainder into pieces to line the bottom of a small cake pan. Beat eggs, milk and seasonings together and pour over the bread. Keep in the refrigerator overnight. Put on cheese just before baking. Bake at 350° for 40 to 60 minutes, depending on depth of pan.