HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sugar, vinegar, egg and pineapple. Cook until caramelized (1/2 hour). Don't burn! Let cool for 10 minutes. Add whipped topping, nuts and apples. Refrigerate.
Bring the first 4 ingredients to a boil. Remove from heat and add oil. Pour over cabbage. Refrigerate until well chilled. Serves 8.
Brown hamburger and onion. Add taco seasoning. Add remaining ingredients. Cook one hour. Serve over nacho chips, crumbled. Top with sour cream, cheese and black olives.
Cook chicken breasts in water for chicken broth. Drain; remove bones. Cube cooked chicken. Melt butter and simmer cut up vegetables about 5 minutes. Add chicken broth, noodles and cut up chicken. Simmer until noodles are done. Add salt and pepper as needed.
Mix all ingredients thoroughly, adding to mixer in order given. Pour into a greased and floured baking dish. Bake at 350° for 55 minutes.
Wash, drain and cap strawberries. Place half of berries in baked pie shell. Crush the remaining berries and, if necessary, add water to make 1 1/2 cups juice. Bring to a boil and stir in mixture of sugar and cornstarch. Cook until clear (boil 1 minute). Pour mixture over berries in shell and chill at least 3 hours. Top with whipped cream, if desired.
Cream butter and sugar. Sift flour, salt and baking powder together. Add flour mixture to butter and sugar, along with eggs, milk and vanilla. Mix well. Chill dough about 1 hour. Roll very thin and use tin can to cut out cookie shapes. Bake on greased cookie sheet at 425 degrees for 8-10 minutes. Sprinkle baked cookies with a little sugar. Makes 6-7 dozen cookies.
Mix all ingredients together and pour into bundt pan. Bake at 350 degrees for 1 hour.
In a large bowl beat oleo and peanut butter until light and fluffy. Add sugar, brown sugar, eggs and vanilla; beat well. Stir together flour, soda and salt; blend into peanut butter mixture. Stir in oats. Cover dough; refrigerate several hours, until firm enough to handle. Heat oven to 350°. Shape dough into 1-inch balls. Place on ungreased cookie sheet. Bake 9 to 11 minutes or until almost set; cool 5 minutes. Remove wrappers from peanut butter cups and place on each cookie, pressing down gently. Remove from cookie sheet to wire rack. Cool completely. Yield: 4 dozen.
Saute carrots and onion in a little oil until onion is just translucent. Cover and let steam for a few minutes. Mix squash, onion, carrots, sour cream and soup. Melt butter and toss with stuffing.
Add oil to boiling water. Slowly add 3 noodles at a time until all are added. Cook 10 to 12 minutes. In separate pan, brown hamburger; add garlic salt, pepper, oregano, parsley and tomato sauce. Simmer 15 to 20 minutes. Add sauce to bottom of 13 x 9-inch glass pan. Then add 3 or 4 noodles (overlapping), then next layer add Ricotta cheese, then Mozzarella cheese, then sauce. Repeat this process until noodles are gone or pan is full. With sauce on top, sprinkle with grated cheese. Bake at 375° for 20 minutes. Remove from oven and cool for 5 minutes. Makes 8 servings or more.
Place sugar, cream, salt and corn syrup in a saucepan and stir constantly until mixture boils. Add orange juice slowly and continue cooking until mixture reaches soft ball stage (240° on candy thermometer.) Add orange rind and cook until it reaches 240° again. Add butter, vanilla and food coloring. Cool. Beat until mixture holds its shape. Add pecans. Drop on wax paper. Store in tin or plastic containers. Makes about 1 1/4 pounds of candy.
Whirl all ingredients together in blender until smooth. Makes about 1 quart. Mixture may be frozen to make sherbet.
Cut cheese in chunks and place in a saucepan on low heat. Melt it. Stir occasionally. When almost melted, add beaten egg and mix well. Remove from heat and add chopped pimento and salad dressing. Store in airtight container in refrigerator, stays smooth and creamy. Makes a generous portion.
Pour milk over Raisin Bran; let set 2 minutes and add oil, eggs and applesauce. Add dry ingredients and stir until well blended. Bake in well-greased muffin tin for 25 minutes or until golden brown. Makes 12 to 14 muffins.
To leftover mashed potatoes, add chopped onions. Form into balls. Roll in melted butter and then in crushed corn flakes. Heat thoroughly in oven.
Cream shortening in a large mixing bowl at medium speed of an electric mixer. Gradually add sugar, beating well at medium speed of electric mixer. Add eggs, one at a time, beating well after each addition. Add banana; beat well. Combine flour, baking powder, soda and salt in a medium bowl. Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Mix after each addition. Stir in pecans and vanilla. Pour batter into 2 greased and floured 9-inch round cake pans. Sprinkle 1/2 cup flaked coconut evenly over batter in each cake pan. Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center of cake layers comes out clean. Let cake layers cool in pans 10 minutes. Carefully remove cake layers from pans and let cool completely on wire racks. Place one cake layer, coconut side down, on a serving plate. Spread top of cake layer with Creamy Nut Filling. Top with remaining layer, coconut side up. Spread White Snow Frosting on sides and 1-inch around top edge of cake, leaving center unfrosted. Yield: one 2-layer cake.
Mix all ingredients thoroughly; put in an 8 x 8-inch greased and floured pan. Bake at 350° for 25 minutes or until golden brown.
Remove seeds from melon, peel and cut the pulp into cubes. Place pulp, cinnamon and 1/4 cup orange juice in a blender and puree. Combine remaining orange juice and lime juice. Stir in the puree. Chill thoroughly and serve in chilled soup bowls garnished with sprigs of mint.
Cook Creamettes in salted water. Drain and add the rest. I cook my celery. Bake in slow oven for two hours at 250°. Very good.
Young children generally do better than adults when they play memory games, games made of pairs of cards that players must match (similar to the game show "Concentration"). Create your own homemade version using special stickers, pictures and other funny things kids find around the house.
Boil potatoes with water and butter. When potatoes are tender; add remaining ingredients. May want to mash some of potatoes to help thicken soup. If desired thicker, use flour and water to thicken.
Mix all together. Marinate chicken in this sauce 24 hours. Baste while grilling. This makes 1 2/3 cups of sauce.
Melt oleo and pour into a pie dish (large). Mix remaining ingredients and add to baking dish. Bake at 350°.
Mix all of the ingredients except clams together, then add clams. Fry in hot grease until brown.
Preheat oven to 350°. Spray a 10-inch tube pan with nonstick spray; set aside. Into large bowl, sift together flour, Sweet One, baking soda, cinnamon and salt. In another large bowl, combine oil, 1 egg white, bananas, pineapple, vanilla and liquid fruit sweetener. Stir liquid ingredients into dry ingredients. Stir in walnuts and 1/2 cup raisins.
Mix the first 6 ingredients altogether; cook in top of double boiler until thick. Pour into cooked pie shell. Whip egg whites with a little sugar. Put on top of filling. Cook in a 325° oven until brown.
Put salt, honey and oil in bowl. Add scalded milk. Stir to dissolve. Add vinegar, egg and water. Stir in whole wheat flour and let set for 1/2 hour. Dissolve yeast in lukewarm water. Add to mixture and finish off with rest of flour. Knead. Cover with damp cloth and slip in plastic bag. Let rise until double. Knead and shape into 2 loaves. Let rise. Bake at 400° for 15 minutes. Reduce heat to 350° and bake 15 or 20 minutes longer. If too dark before done, decrease baking time.
Beat yolks until thick. Add 1/2 cup sugar; continue beating until sugar is dissolved. Slowly add liquor and milk. Refrigerate for 4 hours.
*Browned sugar can be made by adding 1 tablespoon of molasses to white sugar.
Melt on very low heat in large saucepan. Heat just until all cheese is melted, stirring occasionally to make sure it is blended well. Best served as hot dip with tortilla chips or Fritos.
Combine lentils and water in kettle or stock pot. Cook 30 minutes, or until lentils are tender. Add remaining ingredients. Bring to a boil; reduce heat and simmer just until carrots are tender. Check seasonings and serve.
Brown ground beef, in a Dutch oven, stirring until it crumbles; drain. Add onion and remaining ingredients. Bring to a boil. Cover, reduce heat and simmer 10 minutes, stirring occasionally. Serve over frankfurters in buns. Yields 8 to 10 servings.
Shake flour in bag. Place bag in microwave-safe bowl. Roll down top of bag. Add remaining ingredients, except peas, squeeze gently to blend and break up tomatoes. Close with nylon tie. Make 6 (1/2-inch) slits in bag. Cook on high 24 to 27 minutes or until almost done. Stir in peas. Cook 5 minutes. Let stand 10 minutes.
Pour pie filling in oblong glass 9 x 13-inch casserole dish. Sprinkle cake mix over pie filling "evenly." Slice oleo thin to cover. Sprinkle nuts and oleo. Bake for 1 1/2 hours at 300°. Let cool. Spread on Cool Whip to cover. Keep in refrigerator.
Preheat 12-inch Dutch oven. Mix all the ingredients in the oven, taking care to coat the potatoes well. Cook for 1 hour.
Cook tortellini al dente. Drain. While still in drainer, pour olive oil over tortellini and sprinkle with black pepper and garlic powder. Pour tortellini in medium bowl. Add black olives, peppers and cheese. Toss lightly; chill before serving.
Bring dates, brown sugar and margarine or butter to a boil to dissolve sugar. Pour over Rice Krispies. Add nuts. Make in balls and roll in coconut.
Melt butter and chocolate. Add to sugar. Add milk, peanut butter and vanilla. Stir to mix. Pat into 8 x 8-inch pan. Chill about 10 minutes. Then cut into squares.
Cream sugar and butter or margarine. Add eggs. Mix dry ingredients. Add to creamed mixture. Drop on cookie sheet, dip glass or fork in white or colored sugar and press down. Bake at 350° for 10 to 12 minutes.
Melt butter in a large pan. Add syrup and sugar. Boil 5 minutes. Remove from heat. Add salt, vanilla and soda. Pour over popcorn and stir well. Bake 1 hour in a 250° oven, stirring every 15 minutes.
Cook squash in a small amount of water until just tender, 5 to 10 minutes. Drain slightly and drain again. Combine with sour cream, 1/4 cup butter, onions, salt and pepper. Place in a buttered 1 quart casserole. Mix together bread crumbs and cheese; toss with 3 tablespoons melted butter and sprinkle over squash. Bake in a 350° oven for 25 minutes or until bubbly. Serves 6.
Fry bacon until crisp; remove from pan. Add onion to bacon grease and simmer until clear. Add brown sugar and tomato sauce; stir well, then add sauerkraut. Break bacon into pieces and add to the rest of the ingredients and simmer for 35 minutes or more.
Mix all ingredients and pour into two 8 1/2 x 8 1/2 x 2-inch casseroles. Bake for 30 minutes at 350°. This freezes well. Serves 10. Top with crumbs (canned seasoned crumbs) before you bake.
Cook pasta. Drain fruit. Put juices in saucepan with eggs, sugar and cornstarch. Cook until thick. Add to pasta. Cool pasta and juices together in a 9 x 13-inch glass dish at least 4 hours. Fold in fruit and Cool Whip. Add walnuts for decoration.
Mix yeast, 1/4 cup warm water and 1 teaspoon sugar; mix in small bowl. In large bowl, mix all ingredients, then let rise 1 1/2 hours, then make rolls. Put in pan; let rise 1 1/2 hours or overnight. Melt butter; brush rolls. Cook in a 425° oven until done, about 20 minutes.
Place cooked chicken in bottom of 13 x 9-inch pan. Top with cans of soup, undiluted. Spoon prepared stuffing over soup. Bake at 350° for 45 minutes, covered. Uncover and bake 15 minutes to brown.
In a spring-form pan, cover the bottom and sides with approximately 2 to 3 packages of ladyfingers. Set aside.
Cook carrots in salt water until tender and drain. Melt butter in skillet. Add honey, orange juice, sugar and carrots. Cook on medium head until carrots are glazed.
Cut chicken into 1 inch pieces. Saute in butter in large skillet about 5 minutes. Add milk, water, broccoli, red pepper and bouillon cube. Bring to a full boil. Stir in rice. Cover, remove from heat and let stand 5 minutes. Stir in mayonnaise and cheese.
Blend corn, milk and sugar. Add to this the well beaten eggs. Make a paste of the cornstarch and add to the mixture. Bake at 350° for 30 to 35 minutes.
Peel and cut potatoes into eighths. Combine dry ingredients. Moisten potatoes in water. Shake in a bag to coat with cheese mixture. Melt 1/3 cup oleo or butter in a 9 x 13-inch pan. Place potatoes in a single layer. Bake at 375° for 1 hour. Turn over once. Sprinkle with chopped parsley to serve.
Mix well all of above, except last ingredient. Chill in large bowl or container, covered, while macaroni cooks. Rinse cooked macaroni briefly. Cool and stir while cooling (for approximately 5 minutes). Add macaroni and chill again. Serve cold. Add more olive liquid to loosen, if necessary.
Spread refried beans in glass baking dish. Follow with each ingredient as follows: use corn chips or tortilla chips to dip appetizer.
Mix package of vanilla pudding with 2 cups skim milk, using wire whisk or electric mixer. Add peanut butter (electric mixer works best). Fold in Cool Whip. Pour into baked pie shell. Sprinkle chopped nuts on top or cover top with additional Cool Whip. Refrigerate. Serves 8.
Melt butter in pan, add peppers, onion, salt, pepper and garlic salt. Stir fry until onions are transparent. Add chicken strips. Cook until done. Add water, mushrooms; simmer 10 minutes. Mix corn starch in 1/2 c. water. Add chicken to thicken. Pour over rice. Fix rice according to directions on box before you start.
In a large frying pan, place oil; add onion and garlic. Cook on low flame until onions are wilted. Add salt, parsley and basil. Add water, potatoes, pepper and tomatoes. Cover pot, over low flame, resume cooking. Check liquid occasionally. When potatoes are cooked, add zucchini. Return to heat for 5 minutes. Remove from heat and serve. Serve with Italian bread.
Make crust type bottom of Cheddar cheese. Brown hamburger in skillet and add pizza sauce and Mozzarella cheese. Put crescent rolls on top and bake at 425° until brown.
Mix dressing, oil, soup mix, preserves and lemon juice. Put chicken in shallow baking dish and pour mixture over. Bake for an hour at 350° or until chicken is done. Very easy. Serves 4. You can double recipe for larger groups.
Beat all ingredients until very stiff. Bake in large pan, ungreased, for 1 1/2 hours at 250°. Remove from oven and let cool. Take top off and fill with raspberry preserves. Cover with whipped cream. Put top back on and serve. (Top will come off in pieces.)
Mix all ingredients together and pour in an oblong Pyrex dish. Bake at 350° for 1 hour. Cool for 30 minutes before cutting into bite-size pieces. Makes 20 squares or serves 8 to 10 as a side dish.
Combine sugar, flour, eggs and salt. Cook until thick. Boil macaroni, drain and mix with thickening. Drain oranges, pineapple and cherries. Mix juice with macaroni. Set in refrigerator overnight. Next day, add fruit and Cool Whip.
Melt butterscotch chips and butter in 3-quart saucepan, medium heat, stirring constantly. Remove and cool to lukewarm. Add flour, brown sugar, baking powder, salt, vanilla and eggs. Mix well. Add the marshmallows, chocolate chips and nuts and mix 5 strokes. Spread in greased 9 x 13-inch pan. Bake at 350° for 20 to 25 minutes. Don't overbake.
Do not beat; pour in greased cookie sheet with edge. When done, turn onto dish towel that has been sprinkled with powdered sugar. Use any jelly and cover cake. Roll up from end of towel. Remove to waxed paper with edge down; cover until cool.
Brown beef in chunks and drain. Boil macaroni and drain. Add sauces to meat and simmer. Pour macaroni in large casserole dish. Add butter, salt and pepper. Mix in meat sauce. Sprinkle cheese on top. Bake for 30 minutes at 350°.
Wash pickles; let stand overnight in cold water. Pack in sterilized jars. To each quart, add 1/8 teaspoon alum, 2 head dill, 1 clove garlic or onion and 1 hot red pepper. Combine vinegar, salt and water and bring to a boil. Fill jars and put a grape leaf in each jar. Makes 6 to 8 quarts, depending on size of pickles. Heat jars in canner until water starts to boil.
Drain spinach well and mix all ingredients. Chill 2 hours or overnight. Yields 3 cups.
Combine all ingredients in a 10-inch skillet. Cook over medium heat, stirring, until blended. Keep warm. Drop batter by teaspoonfuls, about 3 inches apart, onto greased baking sheets (place 4 cookies on each). Bake in a 350° oven for 5 minutes, or until golden brown. Cool on baking sheet 1 minute. Loosen cookies with pancake turner. Turn over and roll around the handle of a wooden spoon. Slide off and cool on rack. Work quickly. If cookies become too hard to shape, return to oven for 1 minute to soften. When cooled, store in airtight container. Makes 32.
Spread cream cheese in bottom of glass baking dish, then take hamburger that has been cooked and mix it with the salsa and spread it over the cream cheese. Sprinkle with Cheddar cheese. Microwave or bake until cheese is melted.
Cream Crisco and sugar; add eggs and flavorings. Beat well. Add mashed bananas. Gradually add flour and dry ingredients. Remove beaters and stir in cherries, chocolate chips and nuts. Pour in 2 greased loaf pans. Bake at 350° for 1 1/2 hours.
Boil chicken and cut into cubes. Saute onions, mushrooms and garlic in small amount of butter, then add to chicken cubes. Add sour cream, soup and 1/2 tablespoon poppy seed to mixture. Crush Ritz crackers. Melt butter and add to crackers. Add the rest of poppy seed (1 1/2 tablespoons) to crackers. Grease casserole dish and pour chicken mixture in dish and spread cracker mixture on top. Preheat oven to 350° and cook for 45 minutes.
Mix all ingredients together, except for the one egg used later. Roll dough into rectangle. Cut into squares. Brush top with the 1 beaten egg and sprinkle top, then with powdered sugar. Bake on greased cookie sheet at 375°. Bake for 9 to 10 minutes, or until light brown.
Sift dry ingredients. Soften yeast in water. When it is bubbly, stir the yeast mixture into the flour mixture. Mix thoroughly. Knead in a bowl, adding more flour or water as necessary. The dough should be smooth and firm, not stiff. Brush the top of the dough with butter and cover the bowl. Let the dough rise until doubled in bulk, then punch the dough down and turn it out onto a floured board. Divide into 12 pieces. Shape into balls and let rest, covered, 10 minutes.
Blend deviled ham with cream cheese. Add pineapple. Refrigerate covered for several hours.
In a large nonstick skillet, coated with nonstick spray, saute ground beef and onion until beef is browned and crumbly. Drain fat. Add carrots, mushrooms, tomatoes, Worcestershire sauce and rosemary. Simmer, uncovered, for 10 minutes.
Cream butter and the sugars together well. Add the unbeaten egg yolk and vanilla. Beat well. Blend in the sifted flour (with baking powder mixed in). If desired, chill dough for 1/2 hour or so for easier handling. Shape into balls to make about a 3-inch cookie. Place on buttered baking sheet. Flatten with bottom of a glass dipped in sugar. When cookies cool, frost with the following frosting recipe.
Melt butter in skillet. Add onions; saute until crisp and opaque. Pour half the onions into casserole. Cover with half of the cheese and half of the crackers. Repeat layers. Bake at 350° for 30 minutes.
Melt butter and then mix peanut butter, butter, sugar and graham crackers; roll into balls. Freeze and then dip quickly in chocolate.
Cook the first 3 ingredients, covered, to 236°. Stir in nuts. Cook to 280°. Add butter. Cook to 300°, stirring. Stir in vanilla. Add soda. Pour in a 9 x 13-inch pan. Cool. Turn pan upside-down on counter. Tap pan gently with hammer to release brittle. Break into pieces.
Blend ingredients. Top with bacon strips in rows. Bake at 350° for 1 hour.
Mix in large bowl the sugar, beaten eggs and 1 cup cold water. Blend in small bowl the oleo, shortening and 1 cup boiling water (cooled). Dissolve yeast and 1/2 cup lukewarm water. Mix all ingredients together and add flour. Refrigerate 1 hour or longer. Roll and cut rolls. Bake at 450° for 8 to 10 minutes.
Shred cabbage; chop bell pepper, onion and pimento. Bring to boil sugar, vinegar, Wesson oil, salt, celery seed and mustard seed. Pour over vegetables. Let stand at least 4 hours before serving. Keeps for days.
Mix together cucumbers, onions, both kinds of peppers, and salt in large bowl or roaster. Cover with ice cubes. Set aside about 3 hours. Drain. Mix vinegar, sugar, mustard seed, turmeric, and celery seed. Put over drained vegetables and put on medium heat. Bring to a boil but do not boil. Pack in warm, sterilized jars & seal. Yields about 8 pt.
In saucepan combine soup, sour cream and mustard. Add broccoli. Heat, stirring occasionally. Serve over potatoes. Serves 4. Garnish with chopped sweet red peppers if desired.
Bake cake following box directions in 8 or 9-inch round cake pans. Place one layer in bottom of punch bowl. Spread 1/2 pudding on top, then 1/2 pie filling and 1/2 of pineapple. Repeat with other cake layer. Top with Cool Whip. Garnish with fresh strawberries.
Melt oleo in jelly roll pan. Mix 1 egg and box of cake mix in bowl. Spread over melted oleo. In another bowl, mix 2 eggs, cream cheese and powdered sugar. Spread over the cake mix. Sprinkle with pecans. Bake at 350° for 40 minutes. Cool and cut into squares.
Cook broccoli as directed on box and drain. Place broccoli in shallow dish. Combine remaining ingredients and pour over broccoli. Bake in preheated 350° oven for 20 to 25 minutes.
Remove crust; cut bread in cubes and soak in milk for 5 to 10 minutes. Mix well and strain. Dredge raisins with flour and add to bread mixture. Add the rest of the ingredients. Pour in a buttered or caramel lined baking pan and bake at 325° for 40 to 60 minutes.
Heat oven to 325°. Have ready a pie plate or six 2/3 cup capacity ramekins or custard cups. Put butter in pie plate or ramekins to melt. In a medium bowl, whisk egg, milk, sugar and melted butter until blended. Stir in granola. Pour into chosen containers. Bake, uncovered, 30 minutes for pie plate, 25 minutes for ramekins or until pudding is no longer liquid in center. Check by inserting a knife and pushing some pudding aside. Pudding should jiggle slightly when gently shaken. Serves 6.
Wash wild rice thoroughly. Place in a heavy saucepan with salted water. Bring to a boil. Simmer covered for about 45 minutes until tender but not mushy. Uncover. Fluff with fork. Simmer for an additional 5 minutes. Drain excess liquid.
Cook pasta according to directions and drain. In saucepan, combine zucchini, green onion and 1/4 cup water. Bring to a boil. Reduce heat to simmer; simmer 4 to 5 minutes, until vegetables are crisp-tender. Drain well.
Prepare cake batter according to package directions. Pour into a greased 15 x 10 x 1-inch baking pan. In a small mixing bowl, beat cream cheese and sugar. Stir in 1/4 cup chocolate chips. Drop by tablespoonfuls over batter. Cut through batter with a knife to swirl the cream mixture. Sprinkle with the remaining chocolate chips. Bake at 350° for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Yields 3 dozen.
Mix hamburger, eggs, green pepper and onion. Add enough oats (about 2 handfuls) to hold meatballs together. Place in casserole dish and add 1 jar Kraft "hot" barbecue sauce. Bake in oven, covered, for 45 minutes at 350°.
Slice zucchini thin. Boil 8 to 10 minutes and drain well. Add the onion, chicken soup, sour cream and cut up chicken breast. Mix well. Melt the oleo and mix with Pepperidge Farm dressing. Spread half of dressing mixture in bottom of a 9 x 12-inch pan. Pour the zucchini mixture over the crumbs. Add remaining crumbs on top. Bake in oven for 25 to 30 minutes (250°). Topping browns fast, so cover dish with foil the first 20 minutes, then remove foil so top may brown.