HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat 1 cup water to boiling in microwave. Add sugar and stir to completely dissolve. In large pitcher, add sugar, water, tea mix and thawed lemonade. Add remaining water. Keep refrigerated. Serve over ice cubes. Makes 1 3/4 quarts.
Grease an 8 x 11-inch pan. Sift flour, baking powder, sugar and salt in mixing bowl. Cut butter into flour mixture until it forms crumbs. Use eggbeater to beat in the eggs and cream. Knead and turn out onto a floured cutting board. Cut biscuits and place on the greased pan. Bake for 15 minutes at 400°.
Roll chicken in flour mixture. Melt 1/2 cup butter and coat pieces of chicken with flour well. Bake 45 minutes. Glaze with honey lemon mixture. Bake 15 minutes at 350°.
Combine all ingredients in a medium bowl. Toss gently until well blended. Store in airtight container in a cool, dry place for up to 6 months.
In a buttered 8 x 8 x 2-inch baking dish, layer half of dry bread crumbs. Combine applesauce, cinnamon and nutmeg. Spread applesauce mixture over bread crumbs. Layer remaining bread crumbs on top. Dot with butter. Combine eggs, milk, sugar, vanilla and salt. Pour over bread mixture. Lightly sprinkle cinnamon over top. Bake at 350° for 55 to 60 minutes.
Trim crusts and cut bread in cubes. Put layer of bread in a large, buttered casserole or souffle dish. Cover bread with cheese, then cover cheese with remaining bread. Beat eggs. Add milk and seasonings to eggs. Pour over bread. Pour melted butter over all. Cover with foil and refrigerate overnight. Cook in 350° oven for 1 hour. Great for baking while opening Christmas presents; when you are done with opening your gifts, your breakfast is done.
Cook carrots until almost done; drain. Put carrots into frying pan and add margarine and brown sugar. In separate small bowl, mix water and cornstarch until smooth and add to carrot mixture. Let it simmer uncovered on stove for 30 minutes; add nuts. Put carrots into a casserole dish and keep warm in oven (very low temperature) indefinitely.
Thaw the potatoes. Mix 1/2 stick of butter with corn flakes and set aside. Mix all other ingredients together and put in baking dish or pan. Sprinkle the cornflake-butter mixture on top. Bake at 350 for 45 minutes.
In 10-inch (25 cm.) skillet, combine sausage, potatoes, pepper and thyme. Cook over medium heat, stirring occasionally, until potatoes are browned (10 to 12 minutes). Reduce heat to medium-low. Cover; cook until potatoes are tender (8 to 10 minutes). Stir in remaining ingredients. Continue cooking, uncovered, until vegetables are crispy tender (4 to 5 minutes).
Brown hamburger and drain. Add macaroni and pizza sauce. Top with mushrooms, peppers and onions. Sprinkle with Mozzarella cheese. Bake at 350° until cheese is slightly brown.
Prepare Thai spice mix according to package directions. Pour over fish; bake about 20 minutes. Simple; spicy; superb!
Boil Carnation milk, sugar, butter or margarine and salt to soft ball stage. Set off heat. Add peanut butter, vanilla, marshmallow cream and pecans. Stir until smooth. Add plain flour; stir in well and pour into buttered pans. Let cool. Cut into squares.
Mix together in a large bowl and place in 9 x 13-inch baking dish. Crush potato chips and sprinkle over top. Bake at 375° for 1 hour.
In a large saucepan, combine fruit, sugar, lemon juice, water and vanilla bean. Gently stir over very low heat until sugar dissolves. Remove from heat and cool. Discard vanilla bean. Pour fruit into a glass serving bowl and chill. Serve with cookies, if desired. Serves 4.
Put in 9 x 13-inch cake pan. Bake at 300° for 1 hour or more.
Brown beef, onions, garlic and spices (except salt) together until beef is no longer pink. Add tomatoes, water and salt; bring to a boil and cook 1 hour on low heat, stirring occasionally. Add kidney beans; simmer another hour. Serve with corn bread or saltines.
Stud orange with cloves and simmer with wine and cinnamon stick in medium saucepan 30 minutes. Add sugar and stir until dissolved. Serve in preheated mugs. Makes 4 servings.
Combine yolks and sugar in medium saucepan. Gradually add cornstarch and vanilla. Add hot milk, whisking constantly. Cook over very low heat or in double boiler, stirring constantly, until thickened, about 5 minutes. Cool.
In saucepan, combine all ingredients. Cook and stir until heated through. Serve with burgers, beef or lamb. Makes 1 2/3 cups.
Combine eggs, olives and green onions; stir in salad dressing and mustard. Spread each slice of bread with about 1/4 cup of egg mixture. Cut each slice of bread diagonally into quarters. If desired, garnish each with slice of olive. Makes 20 sandwiches.
Preheat oven to 350°. Prepare cake mix as package directs. Pour 2 cups batter into greased 13 x 9-inch baking pan; bake 15 minutes. Meanwhile, in heavy saucepan over low heat, melt caramels and margarine. Remove from heat; add sweetened condensed milk. Mix well. Spread caramel mixture over cake; spread remaining cake batter over caramel mixture. Top with nuts. Return to oven; bake 30 to 35 minutes longer or until cake springs back when lightly touched. Cool. Serve with dollop of whipped cream.
Combine lemon juice and sugar. Add water, stirring. Serve over ice in glasses and garnish with lemon slices. May add grenadine for pink lemonade.
Mix cake mix with dry lemon or orange flavored gelatin in a large bowl, then add all the other ingredients at once. Mix with an electric beater for 2 minutes. This is a thin batter.
Cream together cream cheese and eggs; stir in remaining ingredients, except soup. Let sit to thicken. Form balls with a mixture about the size of walnuts. Brown in skillet, turning often. To warm, simmer in mushroom soup.
Partly thaw frozen dough. Cut into 32 pieces (about walnut size). Lay pieces in a greased 9 x 13-inch pan and sprinkle with butterscotch pudding. Melt butter, brown sugar and cinnamon. Stir together and pour over dough. Let rise for 10 to 12 hours or overnight. Bake at 350° for 30 to 40 minutes or until golden brown.
Cut vegetables in small to medium pieces. Mix everything in a large saucepan. Cover with water. Bring to a boil for 10 minutes, reduce heat to low. Cover and simmer until veggies are tender.
Stir jello into boiling water; add frozen raspberries and stir until mixed well. Chill. Make Dream Whip according to package directions. Fold into jello mixture when it has begun to set.
Put butter in 5 x 6-inch pan and melt. Pour crumbs in pan; even out and pack. Pour 3/4 of Eagle Brand in pan. Cover pan with chocolate, then chocolate chips, then nuts and then add rest of milk. Bake at 325° until brown, about 40 minutes. Cool. Cut into squares.
Cream sugar and shortening. Add eggs, beating well. Add cinnamon and allspice. Add flour and apples alternately, beating slowly until well mixed. Stir in raisins and 1 cup chopped nuts. Bake in a 300° oven for 1 1/2 hours.
Mix well. Roll into 2 or 3 "sausages." Roll long cookie dough sausages into waxed paper and refrigerate overnight. Slice in 1/4-inch cookies and place on cookie sheet. Bake at 350° for 8 to 10 minutes (until lightly browned). Cool slightly. Roll in cinnamon/sugar mixture.
Cream together sugar, butter and eggs. Add mashed potatoes, milk, water and vanilla. Then add dry ingredients. Roll on floured surface and cut with doughnut cutter. Deep fry in vegetable oil or shortening until golden brown. Coat with sugar, cinnamon, powdered sugar or frosting.
Boil potatoes in 3 cups water for about 1/2 hour or until tender. Peel and cut into quarters. Place 1/4 cup water in blender with garlic cloves and pulverize for 20 seconds. Add 1 potato, salt, 1 tablespoon olive oil and 1 tablespoon vinegar and blend for 30 seconds. Add remaining potato, oil and vinegar and blend evenly for 30 to 45 seconds until all ingredients are smooth (the consistency will resemble that of pancake batter). Place in a bowl; cover with plastic wrap and refrigerate at least 8 hours or overnight. It will thicken to a spread-like consistency for serving. Yield: 4 servings.
In a 2-quart casserole, melt shortening at High for 1 to 2 minutes; blend in flour. Add onions, celery, green pepper and garlic. Microwave at High for 3 to 4 1/2 minutes or until onion is transparent; stir in tomato paste until smooth. Add remaining ingredients except shrimp. Cover and microwave at Medium 20 to 25 minutes or until sauce is thick and bubbly, stirring once or twice. Stir in shrimp; cover and microwave at 50% Medium 3 1/2 to 7 1/2 minutes or until shrimp is opaque, stirring once or twice. Do not overcook. Let stand, covered, 3 to 5 minutes. This dish is best made in advance and reheated. Serves 4 to 6.
Cream butter and sugar until light. Add eggs, one at a time and beat well. Stir in oranges, pineapple and bread cubes. Turn into a greased 1 3/4-quart casserole. Bake at 350° for 50 to 60 minutes.
Sift flour, salt and cinnamon together. Pour hot water over dates; add soda and let cool. Cream sugar and shortening. Add egg and vanilla. Beat. Add dates. Mix flour and nuts. Add to mixture and beat. I usually double the recipe and it provides enough batter for three oiled loaf pans. Bake at 350° for 1 1/4 hours. My favorite Christmas baking.
Sift flour, measure; sift again. Cream butter and sugar and cream until smooth. Blend in flour; stir in nuts, water and rum flavor. Mix well. Shape into 1-inch balls and bake in ungreased pans at 350° for 20 minutes or until golden brown.
Put sugar, cocoa, butter and cream and let boil one minute. Then add rest of ingredients. Finally spoon onto wax paper and let them get hard.
Boil rice in water. In casserole dish, divide rice in 3 parts. Add slices of cheese to each layer. Beat eggs. Pour over rice. Add enough milk to cover. Bake in a 350° oven for 45 minutes until lightly browned.
Combine all ingredients except 3 Tbsp. ketchup. Place in greased load pan 7 1/2x3 1/2x 2 1/2. Put remaining 3 Tbsp. ketchup on top. Bake 1 1/4 hours at 375° May use lamb or veal.
Preheat oven to 350°. In a heavy saucepan, over low heat, melt chocolate and margarine; remove from heat. In a large mixer bowl, combine condensed milk and warm chocolate mixture; mix well. Stir in eggs, hot water, vanilla and salt; mix well. Pour into crust. Top with pecans and coconut. Bake 35 to 40 minutes or until coconut is lightly browned. Serve warm or chilled. Refrigerate leftovers.
Prepare lasagna to package directions; drain. In a medium bowl, combine Ricotta cheese, spinach, 1/2 cup Mozzarella cheese and eggs. Mix well. In a 15 x 9-inch baking dish, layer sauce, lasagna and then more sauce. Then all the spinach mixture, half the remaining Mozzarella cheese, then a layer of lasagna and sauce. Cover with aluminum foil. Bake at 350° for 45 minutes. Uncover and top with the remaining Mozzarella cheese and parsley. Bake 15 minutes and let stand 10 minutes before serving.
Mix the flour and margarine real well in a 13 x 9-inch pan. Then, mix in pecans and press down in pan until it looks like cookie dough. Bake approximately 25 minutes at 350°. Let cool.
Mix, folding Cool Whip in last. Spread topping over cake making a raised edge around outside. Pour 1 can blueberry pie filling evenly over top. Chill and serve.
Heat together soup, sour cream and salsa. Place chicken, cheese, onions and 2 tablespoons of heated sauce in tortilla; roll and repeat. Place in greased 13 x 9-inch pan. Cover with rest of cheese and sauce. Bake 30 minutes at 350°.
Obtain eight cups apothecary jar with lose fitting lid. Drain fruit well. Put above ingredients in jar and stir with plastic spoon. Put top on jar and allow to ferment on your range top or in a warm place for two weeks. Stir once every day. Be sure to use only plastic spoon. After seven days it is ready to use, but do not add more fruit for two weeks. Never let the contents of the jar get below 3 cups or the process will stop.
Wash fruit and soak 1 hour or longer in water to cover (about 2 quarts). Add cinnamon and sugar; cook until fruit is almost done. Add tapioca and cook until clear. Remove from stove. Add grape juice, orange and lemon. This can be varied by adding other fruit. If soup is too thick, add more fruit juice. Serve either hot as soup or cold as dessert.
In a mixing bowl, combine steak, eggs, bread crumbs, ketchup, water and onion soup mix. Mix well until blended. Pack mixture into a 10 x 5 x 3-inch loaf pan. Cover with bacon strips. Pour tomato sauce over top. Bake in a 350° oven for 1 hour. Makes 8 servings.
Mix flour and Crisco; add your sugar and salt. Mix in Coke and work dough with hands. Make little balls and roll out with a rolling pin like a small tortilla. Fill with pumpkin.
Brown onion in butter. Lower heat to simmer. Add catsup; heat until bubbling. Add brown sugar and molasses; taste test, use more or less brown sugar according to taste. Add lemon juice to desired tartness. Makes enough for 2 to 3 pounds meat.
Combine fruit and refrigerate to chill. Add marshmallows and coconut. Serve plain or with whipped cream or topping.
Beat eggs well; add sugar. Sift flour and baking powder, twice and add. Add hot milk with butter melted in it. Add flavoring. Bake 25 minutes at 365°.
Brown and drain beef; include chopped onion and pepper. Cook and mash potatoes and add an egg as you mash the potatoes. Mix hamburger with green beans and tomato soup. Put this mixture in bottom of casserole dish and put potatoes on top. Bake 30 minutes at 350°.
In large bowl of an electric mixer, combine yeast, 2 cups flour, sugar and salt.
Let cream cheese soften to room temperature. Peel, seed and dice tomatoes. Finely chop bell pepper. Mix all ingredients. Shape into a ball and chill. Serve with snack crackers.
CAKE: Beat well sugar and eggs. Add oil and mix well. Mix in flour and cinnamon. Fold in apples and nuts. Pour into greased and floured 9 x 13 pan. Bake at 375 degrees for 45 minutes. Remove from oven and pierce with a fork.
Melt butter in a large stockpot over medium heat. Add onion, celery and carrots. Cook about 4 minutes until tender. Add salt, thyme, bay leaves, mustard seeds and pepper and stir to coat the vegetables. Add stock, potato and asparagus rounds and bring the mixture to a boil. Reduce heat, partially cover and simmer 30 minutes. Remove bay leaves; puree half the soup in a blender or food processor and return to pot. Add asparagus tips and simmer 4 minutes. Remove from heat; stir in garlic. Ladle soup into bowls and garnish with dill. Yum! A lot of work, but worth it! Makes 10 cups.
Mix the flour, butter, sugar and nuts. Spread into an 8 1/2 x 11-inch casserole dish. Bake at 350° for 20 to 25 minutes. Cool crust.
Beat egg whites slightly in small bowl. Stir in mustard. Mix pecans, bread crumbs and garlic. Dip lamb chops into mustard mixture. Coat with pecan mixture.
Roll venison in flour. Add salt and pepper. Brown in skillet with hot oil. Remove and place in crock-pot. Place soup and water in small saucepan; bring to boil. Pour over venison. Let cook all day in crock-pot.
Dissolve yeast in warm water. Sift together the flour, baking powder, salt, soda and sugar. Cut in fat.	Add buttermilk and yeast mixture. Knead lightly. Roll out on lightly floured board 1/4 inch thick. Cut with biscuit cutter. Place on greased pans. Bake at 400° for 20 minutes.
Crush Oreos and mix with oleo. Combine chocolate, Pet milk, sugar, vanilla and instant coffee mixture.
Mix ingredients; fill 2 (9-inch) round pans. Bake for 20 minutes at 350°.
Preheat oven to 375°. In large bowl, combine brown sugar, oleo and vanilla. Beat until creamy; add egg and beat well. Gradually add flour, soda and salt and mix well. Stir in 1 1/3 cups chocolate chips and nuts. Spread onto foil lined 9-inch square pan. Bake at 375° for 23 to 25 minutes. Remove from oven; sprinkle remaining chocolate chips (2/3 cup) over the top. Allow to stand until chocolate chips become shiny. Spread with spatula. Let cool. Chill 5 to 10 minutes to set chocolate.
Combine eggs, sugar, oil, undrained pineapple, carrots, nuts and vanilla. Sift dry ingredients together and mix together. Add to mixture. Pour into 2 loaf pans, bottom lined with wax paper; pans greased and floured. Bake at 325° for 1 hour.
Brown meat and onion together. Add seasonings. Put mixture into pie crust and cover with top crust. Cut a small hole in center of top crust. Bake at 375° for 1 1/2 to 2 hours (lowering heat if crust browns too quickly). Mix stock or bouillon with gelatin and pour slowly through the hole in top crust. Let cool and chill until the gelatin sets.
Layer asparagus in 2	quart baking dish. Break bread into small pieces. Put over asparagus.	Mix mushroom soup and liquid from asparagus. Pour over bread and asparagus. Bake at 350° for 20 minutes.
Wash cucumbers; drain. Combine salt and 8 cups water. Pour over cucumbers and let stand 5 hours or overnight in refrigerator. Drain well. Add remaining ingredients. Heat to boiling. Put into jars and seal.
In a 3-quart serving bowl or crystal trifle bowl, layer ingredients in order. Spread buttermilk Ranch salad dressing over top. Garnish with bacon bits and croutons.
Cream shortening and sugar. Beat in egg. Stir in bananas and milk. Sift together dry ingredients and add to first mixture. Bake at 350° for 1 hour in a 4 1/2 x 8 1/2-inch pan or 2 (3 x 7-inch) pans, baking time accordingly.
Heat oven to 375°. In a small bowl, combine flour, salt and soda; set aside. Cream the butter and sugar. Beat in egg and vanilla. Gradually add flour mix. Stir in chocolate pieces and pecans. Drop by teaspoon onto lightly greased baking sheets. Bake 10 to 12 minutes. Makes about 2 1/2 dozen cookies.
In a large skillet sprayed with Pam, add the beef. Cook on low until meat is browned. Add the tomatoes, bean sprouts and pepper (cut in pieces). Add the mushrooms, garlic salt and soy sauce. Stir-fry for approximately 45 minutes. In a pan, cook rice to a boil, then add to stir-fry for 5 minutes. Great meal for 4 people.
Spread bread with butter. Rinse sauerkraut and dry. On bread, layer 1 slice corned beef, 1/4 cup sauerkraut, 1 slice cheese and 2 teaspoons dressing. Top with remaining bread. Spread outside with butter and grill in skillet until golden. Serves 4.
Cut shortening into dry ingredients until crumbly. Combine milk and egg. Mix until forms a ball. Knead 8 to 10 times. Pat into arch and cut out biscuits. Continue until all dough is gone. Bake at 450° for 10 to 14 minutes.
Microwave ingredients for 5 minutes or until melted. Drop on wax paper or buttered cookie sheet. Let stand until hardened, then dip into melted chocolate. I use the chocolate bark. At Christmastime, Wal-Mart carries it; Brookshires also carries it.
Bring water, vinegar, salt, pepper and 1/4 cup sugar, onion, bay leaves and peppercorn to a boil. Pour over meat. Marinate 24 to 48 hours. Melt butter in Dutch oven, brown meat 5 minutes on each side. Add marinade and simmer until tender 2 1/2 to 3 hours. Remove meat and strain liquid. Add sour cream, heat and serve over sliced meat. Makes 8 to 10 servings.
Cook broccoli according to package; drain. In a shallow casserole, arrange broccoli; top with chicken. Combine soup and milk; pour over chicken. Sprinkle with cheese. Combine butter and bread crumbs. Sprinkle over cheese. Bake at 450° for 15 minutes or until hot. Or, cover with waxed paper; microwave on High for 6 minutes or until hot, rotating dish half-way through heating. Serves 4.
Dip bread in blended mixture. Fry in butter. Serve with few spiced cherries.
Cook beans according to package directions. Add bean sprouts and water chestnuts; heat through.	Drain well and set aside. In a saucepan melt better. Stir in flour, salt, pepper and cayenne until smooth. Gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Add Worcestershire sauce and bean mixture; toss to coat. Pour into a greased 2-qt. baking dish. Combine almonds and cheese; sprinkle over the top. Broil 4-6 inches from the heat for 5 minutes or until almonds are golden brown and cheese is bubbly.
Brown hamburger, drain. Place layer of hamburger on bottom of casserole dish; layer sliced potatoes, potato chips (crushed), cheese, then repeat layers. Dilute can of cream of mushroom soup as directions indicate. Pour over dish, poking holes down through so soup runs to bottom. Bake at 350° for 45 minutes.
In small bowl, cream brown sugar, shortening and zest. Beat in egg; set aside. In small bowl, stir together flour, baking powder and mace. Add flour mixture and milk alternately to creamed mixture, beginning and ending with flour mixture; beat well after each addition. Stir in 2/3 cup oats, raisins and wheat germ. Spread into lightly greased 8-inch square baking pan. Sprinkle top with remaining 2 tablespoons oats. Bake in preheated 350° oven for 20 to 25 minutes, or until toothpick inserted in center comes out clean. Cool. Cut into 12 bars.
Blend soup, mayonnaise, salt and egg together. Add onion and broccoli and place in buttered casserole dish. Top with cheese and bake at 350° for 45 minutes.
Cream margarine, shortening and sugar until light and fluffy. Add eggs. Combine flour and baking powder. Add to creamed mixture alternately with milk and flavorings. Fold in pecans. Bake in greased 10-inch tube pan at 325° for 1 1/2 hours or until done.
In a saucepan over medium heat, cook beef, garlic powder and pepper until meat is no longer pink; drain and set aside.
Brown hamburger in butter. Add salt and pepper to taste. Mix with remaining ingredients. Place in a pan or pans and bake at 350° for 45 minutes.
Mix together margarine, cheese, flour, cayenne pepper, celery seed and green onion until dough is formed. Press into a ball and roll out into several small squares. Wrap around olives and chill. Bake 15 minutes at 400°.
Combine ingredients and mix with mixer. Use loaf or Bundt cake pan and bake at 325° for 55 minutes. Cool 5 minutes. Remove from pan.
Combine beef, egg, 1 tablespoon cornstarch, salt, onion and pepper. Form into balls. Brown in fat. Drain. Cook oil and pineapple juice over low heat for a few minutes. Add cornstarch, soy sauce, vinegar, water and sugar. Cook until thick. Add meatballs, pineapple and green pepper. Heat thoroughly.
Preheat oven to 350°. Cook beef and onion in large saucepan, stirring occasionally, until beef is no longer pink. Add water, tomato paste, wine and bouillon; cook, stirring occasionally for 10 to 12 minutes or until flavors are blended. Layer ingredients as follows in ungreased 13 x 9 inch baking dish: 1/2 pasta, 1/2 sauce and 1/2 cheese. Repeat layers; cover. Bake for 20 to 25 minutes or until heated through and cheese is melted. Season with salt.
Layer peas, ham, cheese and onion. Beat remaining ingredients together and pour over. Bake at 350° for 35 to 40 minutes. Cool slightly before cutting.
Heat the vegetable oil and sesame oil, then fry the meat. Add garlic (use garlic press) and onions. When onions are transparent, add celery and cabbage. Add pepper. Stir-fry. Add snow peas. Mix in linguine (cooked al dente). Add soy sauce and stir well over medium heat.
Heat 1/4 cup oil in large frying pan over high heat. Add onions and garlic and cook, stirring, until onions are soft but not browned. Stir in the eggplant, zucchini, peppers, salt, basil and minced parsley. Add a little oil as needed, only to keep vegetables from sticking. Cover pan and cook over moderate heat for about 30 minutes, stirring occasionally, using a large spatula and turning the vegetables to help preserve their shape. If mixture becomes too soupy, remove cover. Add tomatoes to vegetables and stir to blend. Add oil if necessary. Cover and cook over moderate heat for 15 minutes, stir occasionally. Garnish with fresh parsley and tomato slices.
Boil elbows, drain. In medium saucepan, melt butter. Stir in flour and salt. Blend milk; cook, stirring constantly until thickened and bubbly. Add 1 1/2 cup cheese; stir until melted.
1. Combine first 4 ingredients in pan and heat slowly, stir frequently. When everything is melted, add crme de cacao.