HumbleIntelligence/food-ner-1-Million huggingface dataset:
Break cauliflower and broccoli into small pieces and combine with crumbled bacon, cheese and onion. Add sauce and marinate at least 4 hours.
Dissolve jello in hot water; pour in crushed pineapple with juice and the blueberry pie filling. Pour into large bowl and let set in freezer until jelled. Mix cream cheese, sour cream, sugar and nuts (if desired). After first part is jelled, put this on top and it is ready to serve.
Cook potatoes in boiling salted water to cover 30 minutes or until tender. Drain and cool slightly. Peel and dice potatoes. Combine potatoes, onions, peppers, celery, carrots, olives and eggs in a large bowl. Combine dressing, sour cream and lemon juice. Stir well. Add dressing to vegetable mixture, tossing gently. Serve on lettuce leaves, if desired, and sprinkle with paprika. Yields 5 to 6 servings.
Combine chocolate and margarine in a heavy saucepan; cook over low heat, stirring constantly, until melted. Cool mixture slightly. Combine sugar, flour, eggs and flavorings in a large mixing bowl. Add chocolate mixture, stirring until batter is smooth. Stir in pecans. Spoon batter into paper lined muffin pans, filling 2/3 full. Bake at 325° for about 30 to 35 minutes.
Preheat oven to 325°. Rinse scallops, removing any sand, as well as removing the sweet meat. Drain on paper towel. Place scallops in baking dish, one layer thick. Nearly cover scallops with the cream. Cut butter in chunks over cream and cover with a thin layer of bread crumbs. Place in oven and bake until center bubbles (20 to 30 minutes). Remove and let stand for a few minutes. If it is too juicy, stir.
Mix first 4 ingredients and chill. Chill ginger ale and add to Kool-Aid mixture when served. Makes two gallons. Add 1/2 gallon lime sherbet per gallon punch if desired.
Butter 9 x 9 x 2-inch square pan. Heat corn syrup and butter to boiling in 3-quart saucepan. Remove from heat. Add chocolate chips and vanilla; stir until chocolate is melted. Fold in cereal, 1 cup at a time, stirring gently until completely cooked. Fold in marshmallows. Press mixture evenly in pan with buttered back of spoon. Let stand until firm, at least 1 hour. Cut into bars, about 2 1/4 x 1 1/2-inches. Makes 24 bars.
Saute garlic in hot oil over medium heat for 30 seconds. Add meat and quickly brown meat for about one minute. Remove from heat. Mix remaining ingredients in a casserole dish. Add meat to casserole and stir together. Bake, covered, in a 350° oven for one hour or until tender. Serve over egg noodles or rice. Makes 4 small servings or 2 large.
Grate potatoes. Mix 1 large egg (or 2 small) and onions. Cook in 1 stick (or less) of margarine until glassy. Then mix potatoes, sour cream, chicken soup, cheese, and salt and pepper. Pour in 9 x 13 baking dish. Melt 1/2-3/4 stick margarine and mix with crushed cornflakes. Sprinkle on top. Bake at 350° for 45 minutes or until bubbly.
Mix all together; chill. Roll 1/4-inch thick. Use a 4-inch cookie cutter or make balls and flatten with fork. Bake on greased cookie sheet at 375° for 9 minutes. Yields 2 dozen large cookies.
Place cooked chicken in 9 x 13 baking dish. Mix chicken soup with 1/2 can broth, then pour over chicken. Spread Veg-All over chicken and soup. Mix buttermilk, flour and butter. Pour over chicken and Veg-All. Pour 2 cups chicken broth over top of flour mixture and bake 1 hour at 350°.
Brown hamburger; add to rest of the ingredients. Bake at 350° for 1 1/2 hours.
Mix sugar, flour and cocoa. Add to melted butter in skillet. Beat eggs. Add milk and vanilla. Add to skillet. Cook until thick; stir constantly.
Mix cake as on package in 3 layers, then cool. After cake cools, mix marshmallow cream and Cool Whip together. (May have to use hands to get lumps out.) Put mix on outside of cake and cherry pie filling in center. Layer cake like this. Cover top and side with cream and Cool Whip. Put 1 cherry on top in center. Grate Hershey bars and sprinkle top and sides. (Keep in refrigerator.)
Hollow out large round loaf of pumpernickel bread. Cut bread removed into large chunks. Fill hollowed bread shell with dip. There's enough dip for an additional package of pumpernickel rolls.
Rub chicken pieces with salt, rosemary and pepper. Arrange in shallow glass baking dish. Place larger pieces in corners with smaller pieces in center. Sprinkle shallots over top. Combine crushed pineapple with juice, paprika, and ginger in small bowl; spoon over chicken.
Heat oven to 375°. Prepare pastry. Beat eggs, sugar, salt, butter and syrup with rotary beater. Stir in nuts. Pour into pastry-lined pan. Bake for 45 to 50 minutes.
Blend in large mixing bowl, oil and eggs. Beat well. Add cake mix, lemon pudding, water and lemon flavoring.
Dissolve yeast in warm water, set aside. Mix flour, sugar and soda, cut in Crisco. Add milk and yeast. Can be made out immediately or store in refrigerator for 2-3 days.
In a large saucepan, cook beef and onions in oil until meat is no longer pink. Stir in potatoes, carrots and peas. Add the broth, water, vinegar, parsley, chives, basil, thyme, salt and pepper. Bring to a boil. Reduce heat, cover and simmer 35 to 40 minutes.
Cut crusts off bread. Roll with a rolling pin until bread is flat. Spread with cheese. Roll asparagus in bread. Dip in melted butter. Freeze. After they are frozen, cut into thirds. Bake for 15 minutes at 375°.
Mix jello according to directions. Blend in mayonnaise. Add other ingredients and chill in a covered dish.
Coat an 11 x 7 x 2-inch baking dish with cooking spray; pour water into dish. Peel, core and slice apples. Arrange apple slices in prepared dish; coat apple slices lightly with vegetable cooking spray. Combine brown sugar, flour, cinnamon and nutmeg; cut in margarine with a pastry blender until mixture resembles coarse meal (I use a fork). Sprinkle mixture evenly over apples. Bake, uncovered, at 350° for 30 minutes or until apple is tender. Contains, 2.3 grams of fat per serving.
In medium saucepan, combine sugars, syrup and cream. Cook over medium heat; stir constantly until mixture comes to boiling, boil without stirring until 236° on candy thermometer or until soft ball stage when dropped into cold water. Remove from heat. Add butter, but don't stir. Cool to 110° or bottom of pan is lukewarm. Add vanilla. Beat with wooden spoon until frosting is creamy and barely holds its shape. Set frosting pan in pan of hot water to keep from hardening before all used.
Preheat oven to 200°. Place rose petals on an ungreased baking sheet. Leaving oven door slightly open, dry petals in oven for 3 to 4 hours, or until completely dry, stirring occasionally. In a blender or food processor, finely grind rose petals and tea leaves. Store in airtight container. To brew: place 1 teaspoon tea for each 8 ounces of water in a warm teapot. Bring to a rolling boil and pour over tea. Steep for 5 minutes, stir and strain. Serve hot or chilled.
Grease and flour lightly a 9 x 13-inch pan. Mix together mayonnaise, then add dry ingredients alternately with water until blended. Add vanilla. Bake at 365° for 35 to 40 minutes. Frost with favorite frosting.
Brown hamburger and onion, then drain. Fry bacon crisp and crumble. Put meat mixture in crock-pot. Add remaining ingredients and cook on low for 4 hours.
Preheat oven to 350°. In a large bowl, combine first 6 ingredients. Beat well; then add baking soda and baking powder. Gently blend in flour. Stir 20 seconds or until moistened. Pour into a loaf pan coated with cooking spray. Bake for 45 minutes, until a toothpick inserted near the middle comes out clean.
Thaw spinach and press out excess water. Mix spinach with remaining ingredients. Cover and refrigerate at least 24 hours. Serve with chips or raw vegetables.
Remove skin, bones and liquid from salmon. Drain well. Mix all ingredients together very well. Chill four hours. Roll into one or two balls. Roll the balls into chopped pecans to cover. Serve with your favorite crackers.
Mix bread, eggs, mayonnaise and seasonings. Add crab and mix gently to hold lumps. If it's too dry, add mayonnaise. Form into 6 to 8 cakes. Fry until brown and done.
Mix flour, baking soda, sugar, butter and oleo into crumbs like pie dough and wet it with sour cream. Put in refrigerator overnight.
Drain spinach well, pressing between layers of paper towels. Stir together spinach and next 7 ingredients. Melt butter in a skillet over medium-high heat. Add mushrooms and next 3 ingredients; saute 5 minutes. Stir mushroom mixture and 1 cup cheese into spinach mixture; spoon into a lightly greased 11 x 7-inch baking dish. Sprinkle with remaining 1 cup cheese. Bake at 400° for 30 minutes. Makes 8 to 10 servings.
Blend in Crisco and sugar; beat in vanilla, water and eggs. Sift remaining dry ingredients together. Add to sugar and egg mixture. Mix well and stir in M&M's. Drop from teaspoon onto ungreased baking sheet; bake at 375° for 10 to 12 minutes. For additional color, press extra M&M's into cookies before baking. Some candies crack.
In Dutch oven place half meat, potato and carrots. Repeat layers. Add water and tomato sauce. Sprinkle onion soup mix over top. Do not stir. Cover and bake at 250° for 5 hours.
Mix broccoli, celery, purple onion, sunflower seeds, raisins and crumbled bacon together. Before serving, mix mayo, sugar and vinegar. Add to salad and serve.
Saute onion and garlic in 1/3 cup oil. Add olives through tomatoes to frying pan and stir. Rinse and dice eggplant and stir into preceding. Sprinkle with a little olive oil, oregano and basil. Top with your favorite cheese and bake in large casserole, 45 to 50 minutes at 325°.
Combine all ingredients. Place in greased loaf pan. Bake at 350° for 1 hour and 30 minutes.
Cut cream cheese, butter and flour in like for pie. Knead together. Separate into three batches. Roll out and chop into squares. Put Solo filling in center (about 1 teaspoon). Draw up two corners and pinch together. Bake at 350° for 10 to 15 minutes. Sprinkle with powdered sugar. Use any fillings such as apricot, prune, cherry, pineapple, etc.
Wash and peel oranges. Using just the orange part, grind finely and place in double boiler with the sugar and water. Cook until thick like jam. Stir constantly. Cool. Stir in egg that has been beaten and the milk. Add rest of ingredients. Mix and put in bread pans. Makes 1 or 2 loaves, depending on size of pans. Bake at 350° for 1 hour or until done in middle using toothpick testing method.
Mix jello and hot water; let set up very slowly. Combine cold milk and confectioners sugar. After the jello sets up, beat the jello and sugar mixture until stiff.
Pound chicken breasts slightly with mallet. Sprinkle with salt and pepper. Heat 1 tablespoon each of oil and butter in large skillet. Cook chicken over high heat for 4 minutes on each side. Transfer to warm serving platter.
Chop onion using only 1 inch of green tops. Saute in 1 tbsp of butter until glazed. Transfer to crockpot. Coat chicken breasts in seasoned flour. Saute in butter till brown on both sides. Transfer to crock pot. Drain pineapple. Pour juice over chicken, cover and cook on low 3 to 4 hours (high 1 1/2 to 2 hours) or until breasts are tender. Saute pineapple slices in butter until golden. Place on heated platter. Top with a chicken breast. Slice avocado into lengthwise strips. Place 2 strips on a chicken breast. Serve pan drippings over rice. Yummy.
Pour boiling water over the first 3 ingredients and let stand 5 minutes. Drain all hot water off. Put into kettle with the remaining ingredients. Boil for 20 minutes. Pour in pint jars and seal.
Combine butter and cocoa in a medium saucepan. Cook over medium heat until butter melts. Remove from heat; transfer to a large mixing bowl. Add sugar and eggs; beat at medium speed with an electric mixer until blended. Add flour, salt, and vanilla; beat until blended. Stir in pecans. Spoon batter into a lightly greased 13x9 pan. Bake at 350 degrees for 35 minutes. Remove from oven, and sprinkle marshmallows on cake. Cool in bake on a wire rack. Cut into squares to serve. (Chill before slicing for neater squares.)
Stir together. Must be wet. Bake 1 hour at 350°. Top with 1 can of cream of chicken soup while still hot from oven.
Mix first 6 ingredients, cover and let boil. Simmer, covered, for 30 minutes.
Mix sugar, flour, vanilla, soda, eggs and pineapple (with juice) together. Stir for 3 minutes. Stir in nuts. Pour into greased and floured 13 x 9-inch pan. Bake in preheated oven at 325° for 25 to 30 minutes. Frost with mixture of oleo, cream cheese, powdered sugar and 1 teaspoon vanilla. Add nuts to mixture and spread on cake. Let stand to ripen. This cake is best if it's baked in the morning when needed for supper or the night before if needed for lunch.
Spread sliced apples in 8-inch square pan (if apples are tart, sprinkle sugar on them). Sprinkle with mixture of water, cinnamon and salt. Using pastry blender, work together until crumbly the sugar, flour and butter. Spread the crumbs evenly over apples. Bake uncovered in 300° oven about 40 minutes, making sure the juice bubbles up over the topping, making it crunchy and delicious.
In a large jar, combine all ingredients. Cover and let stand 6 weeks, stirring every 2 weeks. Remove apricots. Strain liqueur several times through double thickness of cheesecloth. Pour into decanter or bottle and cap. Save the liqueur-soaked apricots for dipping in chocolate!
In 2-quart saucepan, heat water, vinegar, sugar, cloves, salt, cumin seed, celery seed and red pepper to boiling. Add okra; boil 3 minutes. Remove from heat and cool to room temperature. Transfer okra and pickling liquid to jar or container; seal. Refrigerate several hours or overnight before serving. This will keep up to 2 weeks refrigerated.
Place spices in cooking pouch. Bring cider, spices and sugar to a boil. Cover and simmer for 20 minutes. Float orange slices to garnish. Makes 25 servings.
Place chocolate chips, margarine and marshmallows in large microwave-safe bowl. Microwave on High 2 minutes or until all ingredients are melted. Place remaining ingredients in large bowl; mix well. Pour melted mixture over dry mixture. Stir until well coated. Drop by tablespoonfuls on greased cookie sheet. Refrigerate until firm.
Put salt over cabbage. Let stand one hour. Pour off juice. Mix water, sugar and vinegar; let it come to a boil. Pour this mixture over cabbage and let it cool, then freeze in small containers.
Mix thoroughly and freeze. When ready to serve, stir to mash. Add soda pop. Yields 25 servings.
Mix everything together and spread in greased casserole dish. Bake at 350° for 30 to 45 minutes.
Place crackers in large bowl. In a separate bowl, combine oil, dressing mix and spices. Pour over crackers. Stir well. Let dry 30 minutes, stirring every 5 to 8 minutes. Store in airtight container.
To serve, combine 1/3 cup dry mix and 1 cup hot water. Top each serving with marshmallows and use peppermint or cinnamon stick as a stirrer. Makes approximately 4 quarts or enough for 48 servings. One cup cocoa and more powdered sugar may be added, if desired.
Cook the macaroni for 4 to 5 minutes. Use a colander to get rid of the water once the macaroni is cooked. Melt the butter in a saucepan and mix in the tomato(es), onion (diced) and salt and seasoning (to taste). Let these ingredients simmer for a couple of minutes. Add the macaroni and blend everything together. Simmer for a couple of minutes. Add the cheese and stir. Ready to serve.
Grease 9 x 9-inch baking pan. Fill it 3/4 full of apples. Combine cinnamon and 2 to 4 tablespoons sugar. Sprinkle over apples.
Melt oleo and marshmallows together; add oil and stir in popped corn, peanuts and gumdrops. Pack firmly in tube pan. Let stand 1 hour, then turn out and slice.
Mix all dry ingredients together in a large bowl. Stir wet ingredients together then add dry ingredients just until evenly moistened (batter will be lumpy). Scrape into a buttered and floured 9 x 5 inch loaf pan.
Melt margarine in cast-iron frying pan after thawing steak in cold water for 2 hours. Put steak in hot margarine; turn heat to moderate temperature. Cover lightly with seasonings. Cover and simmer until tender; turn 2 or 3 times. Increase heat and brown on one side. Pour about 3/4 cup water into pan to make gravy.
Blend mushroom soup, chicken soup and milk in saucepan. Combine cornstarch and water. Add to soup mixture. Bring to boiling and cook 3 minutes, stirring constantly. Stir in mushrooms, eggs and dill weed. Heat through. Just before serving, stir in Sauterne. Heat, but do not boil. Serve over toasted English muffins. Garnish with parsley. Makes 6 servings.
Combine milk, soup and pepper. Pour over beans and add 1/2 can onions. Bake at 350° for 20 minutes. Garnish remaining onions and pimentos. Bake 5 minutes more.
Cover large cookie sheet with foil. Separate dough and lay out on cookie sheet. Bake according to directions, about 10 minutes. Mix cream cheese, mayonnaise and salad dressing mix. Spread over dough after it has cooked. Pat vegetables into cream cheese mixture. Spread grated cheese on top.
Heat oven to 375°. Mix potatoes, half of cheese and 1/2 of onion. Spoon into greased 1 1/2-quart baking dish. Spread across bottom and up sides to form a shell. In a bowl, combine chicken, vegetables, soup, milk and seasonings. Pour into potato shell and bake, uncovered, for 30 minutes. Top with remaining cheese and onion; bake until golden brown.
Mix vegetables together and sliced onion and add to mixture. Add cheese and mayonnaise. Pour into casserole dish. Crush 1 roll of Ritz crackers. Mix with 1 stick margarine. Spread on top of casserole. Preheat oven to 350°. Bake for 30 minutes.
Wash okra well; cut off tips and stem ends. Cut okra into 1/2-inch slices. Combine okra, water, onion, vinegar and 1 teaspoon salt. Cover and cook over medium-high heat for 15 minutes. Drain off liquid; cook over low heat until all moisture evaporates. Add remaining ingredients; cook over medium heat, turning frequently, until brown.
Sift flour, salt and baking powder together. Mix, shape and roll. Place in pie pan and bake at 325° to 350° for 5 to 10 minutes, depending on how done you want it.
Combine peanut butter, butter and 1 cup powdered sugar until blended. Stir in cereal. Mix remaining 1 cup sugar with enough hot water to make a frosting. Roll cookies into balls; dip in frosting and roll in chocolate chips. Let stand until set.
In top of double boiler, combine sugar, cornstarch and butter. Cook until clear. Remove from heat. Add few drops red food coloring. Add strawberry Jell-O. Stir. Place whole strawberries in pie crust. Pour mixture over berries. Chill several hours. Serve with whipping cream.
Salt chicken on both sides. Roll chicken in corn flakes and place in baking pan (may line with foil or spray with Pam). Bake in 350° oven about 1 hour or until tender.
Chop onions and beef. Save 1 jar of beef to roll ball in. Mix all ingredients together. Make ball and roll it in chopped beef. Wrap and chill. Serve with all types of crackers.
Boil margarine, water and onion in large saucepan. Add broccoli. Return to low boil and cook for 3 minutes. Add 1 1/2 cups rice. Remove from heat, cover and let stand for 5 to 7 minutes, until rice is fluffy. Stir in cream of chicken soup and Cheez Whiz. Return to low heat, if needed, to melt cheese. Stir in chicken and heat until ready to serve. Or, at this point, place in casserole dish, top with bread crumbs and cook at 350° for 20 to 30 minutes. Serves 4 to 6.
Soak chicken pieces in an egg mixture (1 egg and milk) for 1 hour. Roll chicken pieces in bread crumbs. Brown in butter or canola oil.
Mix well and pour into greased casserole dish. Bake in 400° oven for approximately 30 minutes. While baking make topping.
Beat eggs with salt and pepper in a medium bowl. Beat in Parmesan cheese. Melt 3 tablespoons butter with oil in a heavy 8 or 10-inch skillet. When butter foams, add onion. Saute over medium-low heat about 1 minute. Add zucchini, parsley and garlic. Saute 3 to 4 minutes or until lightly browned. Remove zucchini mixture with a slotted spoon. Stir into egg mixture.
Place sugar, milk, syrup and butter in heavy pan. Cook until reaches 236° (soft ball stage). Add dates and mix well until mixture leaves sides of pan. Mixture will be thickened and dates cooked apart. Add coconut and walnuts. Mix well.
Combine all ingredients in medium bowl. Serve warm or chilled with tortilla chips or fresh vegetables.
Cook and drain the noodles. To make the sauce, melt the butter or margarine and cook the onions and green pepper for 2 minutes. Add the soup, milk, drained mushrooms, basil and pimento. Grease a 9 x 13-inch pan and layer in this order: 1/2 of the noodles, 1/2 of the cottage cheese, 1/2 of the chicken, 1/2 of the American cheese, 1/2 of the Parmesan cheese and 1/2 of the sauce. Repeat. Save a little of the Parmesan cheese to sprinkle over the top. Bake at 350° for 45 minutes uncovered. Let set for 10 minutes before serving.
Mix the first 3 ingredients all together. Sift together the salt, flour, ginger, cinnamon and cloves. Add to mixture with the water and soda mixture. Mix well. Last, add the eggs. Bake in a 9 x 13-inch greased pan at 325° for 30 minutes. Serve warm with applesauce or whipped cream.
Combine cream cheese and butter. Add olives and onion. Add about 2 tablespoons garlic powder and 1 teaspoon salt to taste. Chill overnight. Serve with garlic chips or crackers.
Pour all tomato products in heavy-duty sauce pot. Add water, spices, spatini and cheese. Cook on low heat, covered. Cook ground beef in frying pan constantly stirring until meat is broken into crumbs and is brown. Pour meat into colander and drain grease off. Using same frying pan, add 1/2 tablespoon oil, chopped onions and green peppers, diced. Cook until vegetables are soft but not soggy. Pour into colander with meat and let drain. Add meat and vegetables to sauce and cook on low heat four hours, covered, occasionally stirring and adding water when necessary. Serves 8.
Combine cake mix, Cool Whip and egg. Mix until all ingredients are moist. Using 2 teaspoons, drop dough into bowl of powdered sugar. (Make cookies about the size of large marbles.) Place powdered dough on greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Drain whole kernel corn. Butter inside baking dish. Add egg, flour, sugar and milk and beat together, then add cream-style and whole kernel corn. Bake at 350° for 30 to 40 minutes.
Place washed and cleaned ribs on rack of a broiler pan. Brush with barbecue sauce. Bake at 350° for 1 hour and 15 minutes, turning and brushing with sauce every 15 minutes. Place ribs, bone side down; top with orange slices. Brush with barbecue sauce. Continue baking 15 minutes or until done. Serves 6 to 8 people. This recipe works wonders with chicken also.
Combine water and soda. Pour over dates. Stir good and cool. Cream butter and sugar. Add eggs, beating after each addition. Add dates. Then add flour, allspice, vanilla and pecans. Bake in 3 layers in a 350° oven for 25 to 30 minutes.
Bake pork loin 45 minutes at 350°. Cut slit in center top of loin just enough for kraut to seep into. Put whole can on top. Bake 15 minutes. Serve.
Mix the first 4 ingredients together. Add 1 cup walnuts. If necessary, chill, then form into a ball. Spread 1/4 cup walnuts on wax paper. Roll cheese ball in nuts to coat evenly.
In Dutch oven, saute broccoli, onion and garlic in 2 tablespoons butter until broccoli is crisp-tender. Remove sauted vegetables to a bowl and cover. Melt remaining butter in Dutch oven. Stir in flour and basil until well blended. Cook over low heat for 2 minutes, stirring constantly. Add hot milk and broth, all at once. Beat with wire whisk to combine. Stir over heat until mixture thickens. Add mushrooms and simmer 15 minutes. Remove from heat and stir in tuna and vegetables. Garnish with nutmeg and broccoli florets. Serves 4 to 6.
Boil potatoes (skin on) until tender, but firm. Cool. Slice 1/2-inch thick; add green beans, wedged tomatoes and sliced onion. Season with salt, pepper, oregano, olive oil and vinegar to taste; toss. Garnish with quartered eggs (lengthwise).
Mix ingredients together with fork. Roll out between 2 pieces wax paper. Makes 2 (9-inch) crusts. For one double or 2 single crust pies.