HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil beets; cut up so they bleed (throw away beets and keep juice, 4 cups). Boil beet juice and ReaLemon juice. Add 1 package pectin; boil 1 minute. Add sugar and grape jello. Return to hard boil for 3 1/2 minutes. Put in jars and seal with wax.
Dissolve jello in water. Add pineapple and blueberry pie filling; mix. Put in 9 x 12-inch pan. When mixture is set, spread with remaining ingredients.
Mix jello and water together. With a fork, add cranberries and rest of the ingredients. Put in a mold and let set overnight.
Mix all this well (use only fruit from fruit cocktail) and let set overnight. Slice to serve. Beautiful to look at and a treat to eat.
Grate the cheese and place it in a mixer bowl. Add the pimientos and cream cheese. Mix at a slow speed. Slowly add the Worcestershire sauce and mayonnaise. After the mixture is consistent, increase the speed of the mixer until the consistency is smooth. Yield: 5 to 6 cups.
Place beets in one quart bowl. Add mixture of remaining ingredients. toss lightly. Cover and refrigerate one or two days. turn beets occasionally. Serve beets with some of the marinade. Serves 4 or 5.
In a mixing bowl combine flour, cornmeal, sugar, baking powder and salt. Add milk, eggs and shortening. Beat for 1 minute. Pour into a greased 9-inch square baking pan. Bake at 425° for 20 to 25 minutes or until bread is golden brown and tests done. Yield: 9 servings.
In a 2-quart dish, mix sugar and Karo syrup. Cook on High for 4 minutes. Add peanuts. Cook on High 3 1/2 minutes. Add vanilla and margarine. Cook 1 1/2 minutes on High. Add soda and stir well. Pour into a well-buttered cookie sheet. Let cool for 1 hour and then break into small pieces.
Dice chicken, then saute chicken in butter with Lea & Perrins, bell pepper, onion and spices until light brown. Add cream of mushroom soup, broccoli cheese soup, 1/2 can milk and 1/2 can water. Let simmer about 30 minutes. Cook your noodles in separate pot. Then either pour sauce over noodles or drain and mix sauce and noodles together. Serve with hot bread and salad.
Combine all ingredients in saucepan. Cook until thickened. Great to spread on chicken before grilling.
Beat eggs thoroughly with the sugar, salt, corn syrup and butter. Add 1 cup of pecans and pour into 9-inch unbaked pastry shell. Bake at 350° for 50 minutes.
Crumble raw turkey in a 13 x 9-inch pan. Layer croutons on top. In separate bowl, mix soup, celery, onion and water. Pour over turkey and croutons. Put cheese on top, if desired. Bake in 350° oven for 35 minutes.
Wash the cauliflower and broccoli and separate into small flowerets, finely chop the green onions. Combine the mayonnaise and the envelope of buttermilk dressing mix; add the sugar and vinegar and blend well. Toss the vegetables with the dressing and marinate overnight. Serves 10 to 12.
Layer ingredients in order as listed in a shallow casserole dish. Chill. Serve with tortilla chips.
Roll out on floured board until thin; cut into small squares. Keep your broth hot. Drop dumplings into broth; use a large spoon and keep them pushed back. Do Not Stir. Cover and simmer until done. Add cool cooked chicken. Best around.
Roast beef at 325°, uncovered, until rare. Cool and slice thinly. To pan drippings, add rest of ingredients and simmer 15 minutes. Add sliced beef and simmer for 5 hours. Serve on buns or sliced French bread.
Mix flour, baking powder, salt, shortening and milk to make crust and roll out in small amounts. Pare and core apples. Place apple on crust. In apple center, sprinkle sugar, cinnamon and a dot of butter. Mold crust around apple. Combine sugar, water, cinnamon, food coloring and margarine; bring to boiling. Pour over apple dumplings which have been placed 1 inch apart in ungreased baking dish. Sprinkle with sugar, if desired. Bake at 375° about 45 minutes or until apples are done. They may be basted occasionally. Serve warm with cream, ice cream or whipped topping.
Wash and hull berries. Mix 1/2 of them with cornstarch and water. Crush. Add lemon juice, salt and sugar. Cook over medium heat, stirring constantly until mixture thickens, approximately 5 minutes. Cool. Pour remaining berries into crust. Cover with cooked mixture. Cool. Spread whipped cream on top. Enjoy!
Stir together 1/2 cup milk, eggs and a banana until thoroughly mixed. Add remaining milk, cracked ice and vanilla. Beat with a rotary beater. Serve.
Beat egg. Add milk. Add dry ingredients; beat well. Peel onion. Slice and break into rings.
Mix salsa and soup together. Fill shells with chicken, Cheddar cheese and a heaping spoonful of salsa mix. Roll shells and arrange in cake pan or casserole dish. Pour remaining salsa mix over top and sprinkle with Cheddar cheese. Bake until cheese is melted on top.
Mix all ingredients and freeze. Thaw 3 to 4 hours then, just before serving, cover with 1 liter of ginger ale or Sprite or Seven-Up. One batch will serve about 30 people. Use food coloring, if desired. A three gallon ice cream pail works great for freezing. Can keep frozen for 3 to 6 months.
Cook spaghetti. Saute onion in butter, but not too brown. Mix all ingredients together and place into ungreased casserole. Sprinkle generously with Parmesan cheese. Cover and bake at 300° for 1 hour. Serves 16.
In a bowl, combine the butter, Parmesan cheese and Italian seasoning; set aside. Remove husks and silk from corn; place in a shallow microwave safe dish. Add water. Cover and microwave on high for 10 to 13 minutes, turning once. Let stand for 5 minutes; drain. Brush with butter mixture; sprinkle with salt. Serves 4.
Combine all ingredients except ginger ale. This may be frozen and used when needed. Add the ginger ale when ready to serve.
Combine lemon juice, butter, Worcestershire, salt and pepper. Add juice from asparagus. Simmer about 5 minutes. Pour over asparagus. Serves 4.
Soften cream cheese and butter in a double boiler; then mix with corn and green chilies. Place in a baking dish. Bake at 300° for 30 minutes.
Stir potatoes in egg whites and spice. Spray a cookie sheet with vegetable oil. Place potatoes on cookie sheet and bake in a 400° oven for 45 minutes. Stir potatoes about every 8 minutes. Eat immediately.
Cream margarine and sugar together. Add almond extract, then add flour. Roll out; cut cookies. Heat oven to 350°; bake for 8 to 10 minutes, brown on bottom only.
Keep popcorn hot and crisp in slow oven (300° to 325°). Combine sugar, water, salt, corn syrup and vinegar. Cook to hard ball stage at 250°. Add vanilla. Pour slowly over popcorn, mix well to coat every kernel. Press into balls (12 to 15).
Mix together sugar, dry mustard and salt over double boiler. Gradually add the rest of the ingredients. Cook for 1/2 hour or until thick.
Heat oven to 350°. Grease 13 x 9-inch baking pan. Beat margarine and sugar until fluffy. Add combined oats and flour; mix well. Spread evenly onto bottom of prepared pan. Bake 18 to 20 minutes or until light golden brown. Cool slightly.
Cook and drain macaroni. Combine cottage cheese, sour cream, egg, salt and sharp Cheddar cheese. Put into greased 9 x 9-inch dish (2-quart) with macaroni. Sprinkle with paprika. Bake at 350° for 45 minutes. May sprinkle with buttered bread crumbs for the last 5 minutes, if desired. Serves 6 to 8.
Mix all ingredients except broccoli, cauliflower and 1/2 cup Cheddar cheese. In 9 x 13-inch baking dish, add broccoli and cauliflower. Pour mixture over vegetables. Top with remaining cheese; cover loosely with foil. Bake in 350° oven for 1 1/2 hours.
Put uncooked rice in bottom of oblong casserole dish and put chicken pieces on top of rice. Mix soup with water and onion soup mix and pour over chicken and rice. Cover with foil and bake at 325° for 1 hour 45 minutes.
In saucepan mix cornstarch and sugar. Add vinegar and water. Boil 5 minutes, stirring with a wooden spoon. Add beets and simmer until beets are hot. Add butter and stir.
Boil sugar and water for 3 minutes. Chill. Add brandy, liqueur and fruit. Cover and chill 2 hours. Serve with main course or as a dessert. Yields 6 servings.
Combine margarine, sugar and vanilla in medium mixing bowl. Add eggs and beat well. Stir in flour. Gradually stir in chocolate chips, pecans and coconut. Pour into pie shell. Bake at 350° for 35 to 40 minutes.
In a large bowl cream together butter and sugars until light and fluffy. Add egg, mixing well. Then add oil. Mix well. Add oats, corn flakes, coconut and nuts. Mix well. Add flour, soda, salt and vanilla. Mix well and form into balls the size of small walnuts. Place on ungreased cookie sheet and flatten with fork dipped in water. Bake at 325° for 12 minutes. Allow to cool on cookie sheet for a few minutes before removing. Yields approximately 8 dozen cookies.
Mix ingredients. Alternate layers: vanilla wafers, bananas and mixture. Top with remaining Cool Whip.
Blend well butter and 1 cup sugar. Beat in eggs and vanilla, then add dry ingredients with milk, lemon rind and nuts. Bake at 325° for 70 minutes. While bread bakes, in small bowl, stir 1/4 cup sugar and juice of 1 lemon. Pour this on hot bread. Cool well before slicing. Better second day.
Pour into cupcake papers. Sprinkle with sugar and cinnamon mixture. Bake at 400° for 15 to 20 minutes. Makes about 3 dozen.
Mix Cheddar cheese, mayonnaise and lemon juice together and set aside. Grease rack in broiling pan. Place cod steaks on rack; broil 5 to 7 minutes until fish flakes easily. Remove pan; do not turn fish. Spread cheese mixture on fish. Return pan to broiler; broil 1 minute longer or until topping is lightly browned and bubbly. Serves 6.
Mix ingredients; stir and let set for 5 minutes. Stir over medium heat until mixture comes to a boil. Remove from heat; let set for 20 minutes.
Heat oven to 375°. Beat shortening, brown sugar, water and vanilla. Add eggs. Stir together dry ingredients. Add to sugar mixture. Stir in chips.
Mix all ingredients together well. Pour into greased 13 x 9 x 2-inch pan. Bake in 350° oven for 40 minutes.
Mix together pudding and pineapple (undrained). Add food coloring until a medium green. Add cottage cheese and nuts. Gently fold in mandarin oranges. Fold in marshmallows and Cool Whip. Chill for 1 hour. Sprinkle with red and green decorating sugar and serve. Makes approximately 6 to 8 servings.
Combine sour cream, mayo and seasoning in bowl. Stir in onions, spinach, water chestnuts and red pepper. Cover and refrigerate until set.
Place beans in electric skillet or stove top skillet. Over medium heat, melt butter over beans. Add onion, garlic, celery and sesame seed. Saute for 5 minutes. Add remaining ingredients. Simmer, covered, for 20 minutes. Toss beans and sauce several times before serving.
Combine green beans and celery in 5 cup casserole. Mix together mayonnaise, mustard, salt and vinegar. Gradually add the milk. Beat egg white until stiff. Fold into mayonnaise mixture and pile lightly on top of beans. Sprinkle with paprika. Bake 15 minutes at 400°, until sauce puffs and browns.
Slice red and yellow apples into a bowl. Cover with pineapple juice. Soak overnight.
Mix all ingredients well. Put in a baking dish and cover with chopped nuts. Cover dish and bake at low heat for 20 to 25 minutes until bubbling. Can be made ahead of time and baked when needed.
Drain juice from pineapple; reserve juice. Add 2 cups of sugar and 3 tablespoons of flour. Cook until thickened. Add egg yolks; cook 2 minutes longer, stirring often. Let cool completely. Cook acini de pepe macaroni about 8 minutes. Rinse and drain completely. Pour thickened juice over macaroni; let set overnight. Add all fruit, marshmallows and Cool Whip; fold to mix. This is great for potlucks or picnics. Freezes well, also!
Peel squash; cut in half lengthwise and remove seeds and membranes. Cook squash, covered, in salted water 25 minutes, until tender. Drain and mash. Add sugar, spices and butter to squash. Beat on medium speed of mixer 1 minute or until smooth. Add eggs and vanilla; beat an additional 30 seconds. Pour into a lightly greased 2-quart shallow baking dish. Garnish with pecan halves. Bake at 350° for 35 to 40 minutes or until a knife inserted in middle comes out clean.
Cream margarine, oil and sugar. Add eggs, vanilla and milk. Mix with electric mixer. Combine dry ingredients. Add to egg mixture. Stir well. Add zucchini. Pour batter in greased and floured 9 x 13 x 2-inch pan. Put chocolate chips on top. Bake at 350° for 45 minutes to 1 hour.
Combine all ingredients and refrigerate until ready to eat. It's best to make ahead so raisins and soften.
Follow package directions to prepare cooked rice, adding chicken bouillon cubes to water. Saute minced onion in butter until onion is soft and golden. Remove from heat and stir in parsley and oregano. Add cooked rice and mix gently over warm heat. Sprinkle generously with Parmesan or Romano cheese (grated) and mix in.
Cream shortening and sugar; add pumpkin and mix. Add all remaining ingredients. Drop by teaspoon onto cookie sheet. Bake at 350° for 12 to 15 minutes.
Mix the first 6 ingredients together. Add the soda, flour and chocolate chips. Grease pan. Bake at 325° for 25 minutes.
In large casserole dish, microwave broccoli in 1/2 cup of water for 5 minutes. Spread evenly over bottom of dish. Dilute soup with 1 soup can of water and pour over broccoli. Sprinkle grated cheese over soup (if desired, 1 to 1 1/2 cups cooked, cubed chicken or turkey may be added at this time). Spread dry dressing mix over casserole and sprinkle with 1/2 cup water. Bake at 350° for 30 minutes. Serves 6 to 8.
Brown hamburger, adding diced green pepper and onion. Drain off any fat. Add Rice-A-Roni and hot water. Stir frequently. When it starts to boil, turn down heat to low and simmer 15 to 20 minutes. Add your favorite vegetable on the side and eat.
Put meat in pan. Add sauce. Bake at 325° for 1 1/2 to 2 1/4 hours. Baste frequently if too dry. Turn oven to 425° last few minutes to brown. Makes enough sauce for 2 or 3 chickens that are cut up.
Cut the broccoli into florets. Trim and peel the stalks and cut into dime-size pieces. In a medium skillet, heat the oil with the pepper flakes and garlic. Add the pine nuts and raisins; saute until the nuts begin to color, about 2 minutes. Add the broccoli and saute until tender, about 5 minutes. Add the tomatoes and cook until just heated through, about 1 minute. Season with salt and pepper. Makes 4 to 6 servings.
Mix first five ingredients together and set aside. Let cool completely. In large bowl, mix yeast, warm water and beaten eggs. Then mix all together. Add plain flour last. Put in refrigerator overnight.
Into an 8 or 9-inch pie plate, sift together flour, sugar and salt. With fork, whip together salad oil and milk; pour over flour mixture. Mix with fork until all flour is dampened. Reserve about 1/3 of dough for top "crust." Press remaining dough evenly against bottom and sides of pie plate. Fill with fruit filling. For top "crust" crumble reserved dough. Sprinkle over filling. Bake as directed in fruit pie recipe.
Heat 2 sticks butter, German's chocolate, 2 tablespoons cocoa and water to rolling boil.	Cool slightly.	Pour mixture over sugar, flour, eggs, buttermilk, soda and salt. Blend and bake in 9 1/2 x 13-inch greased pan at 325° for 25 minutes or until toothpick comes out clean.
Brown sausage until not pink. Drain well. Cool completely. Add all other ingredients and mix until well blended. Form into 1-inch balls. Place on cookie sheet and bake at 400° for 12 to 15 minutes. May be frozen.
Beat whipping cream until foamy. Gradually add sugar, beating until soft peaks form. Fold in macaroon crumbs, pecans and vanilla. Spread half of the macaroon mixture in bottom of a two-piece, 10-inch tube pan. Spread raspberry sherbet evenly over macaroon mixture. Freeze 30 minutes. Repeat with other sherbets, freezing 30 minutes between layers. Top with remaining macaroon mixture and freeze until firm. Let frozen dessert stand at room temperature 10 minutes before serving. Remove side piece of tube pan. Slice. Yields 16 servings.
Mix. Dip spoon first in hot liquid (prevents dough from sticking to spoon). Drop by spoonfuls into boiling water to which 1 tablespoon oil and 1 teaspoon salt have been added. Cook about 10 minutes.
Combine all of the ingredients together; mix well. Season with salt and pepper. Pour into a casserole dish. Bake at 350° for 20 minutes or until done.
Brown beef and season with spices to taste. Add rest of ingredients except cheese. Stir. Simmer for 15 minutes. Top with cheese.
Cook chicken. Do not salt. Pick off bone; save broth. Melt margarine; stir in dressing. In a greased casserole dish, put a layer of dressing crumbs and layer of chicken. Next, put a can of mushroom soup diluted with chicken broth. Add another layer of crumbs, then more chicken. Then the can of cream of chicken with equal broth. Top with crumbs. Serves 6.
Brown beef and onions; drain fat. Add other ingredients. Cook 1 hour. Serve on hot dogs.
Combine 1 cup orange juice and 2 cups brown sugar and pour over hot cake. Let cool.
Combine potatoes, sugar, salt, eggs, melted margarine, milk, vanilla, 1/2 teaspoon cinnamon and the nutmeg. Put into a greased 2-quart casserole. Mix together the flour, brown sugar, pecans and 1/2 cup melted margarine; spread over potatoes. Bake at 350° for 35 minutes, or until topping has browned. Makes about 8 servings.
Next time you have the urge for something crispy and delicious, try this low-calorie snack.
Place cooking oil in large pot or Dutch oven and add onion and garlic. Cook until onion is translucent. Add the remaining ingredients and bring to a boil. Cover and simmer 1 hour. Garnish with Cheddar or Monterey Jack cheese and sour cream. Serve with tortilla chips.
In a 9 x 13-inch buttered pan, layer the bread, cheese and sausage. Mix eggs, milk and dry mustard together. Pour over layered ingredients and refrigerate overnight. Next morning, mix mushroom soup with milk. Pour over the refrigerated mixture. Bake at 325° for 1 1/2 hours.
Beat eggs light. Add sugar, flour, soda, spices, milk, bread crumbs and suet. Flour fruit mix. Add to batter. Bake in a steam pan for 3 hours with room to rise at 300°. Decorate with blanched almonds and glazed fruit. Serve with sugar saturated in lemon extract and lighted. Top with whipped cream.
Mix all together and make into loose 2-inch balls (12 to 15 balls). Put in casserole (9 x 13-inch) pan.
Remove tips from wings and discard. Cut wings in half. Dust in mixture of flour and chili powder. Fry in hot oil until golden brown. Drain on paper towel. Heat together the sauce and hot sauce, then add chicken wings and simmer for a few minutes.
Mix first three ingredients (butter, syrup and sugar). Bring to a boil in pan for 6 minutes. Take off heat. Pour salt, soda and cream of tartar in at same time. Stir until foamy. Pour over popcorn. Mix and spread on cookie sheet or roast pan. Bake 1 hour at 200°. Stir occasionally. Pour out on brown paper bag. Let cool. Put in airtight container.
Mash avocados; add salt, pepper, lemon juice, chicken and mayonnaise. Blend with fork. Can also be done in blender or food processor. Spread on bread halves. Can also use tortilla chips, crackers or toasted bread.
Melt margarine in a 9 x 13-inch baking dish. Add corn and cornbread mix; gently mix with fork. Add eggs; mix with fork. Drop sour cream by tablespoons in different areas on top of corn mixture. Fold in gently. Sprinkle with Cheddar cheese. Bake at 350° for 20 to 30 minutes, until mixture is firm. Let cool slightly before cutting into squares. Also good served at room temperature. Serves 12.
Grease and flour Bundt pan. Mix all ingredients by hand; do not beat too much, just until all ingredients are moist. Bake 1 hour and 5 minutes at 350°. Let cool in pan 1 hour.
Brown meat in oil in saucepan; add garlic and onion. Saute until meat is no longer pink, approximately 10 minutes. Add spaghetti sauce and parsley; cook 15 to 20 minutes. In medium bowl, combine Ricotta, Parmesan and Mozzarella cheese. Spread 1 cup meat sauce in 13 x 9 x 2-inch pan. Layer 1/4 of noodles and 1/3 of meat sauce; repeat 2 times. Top with cheese and meat sauce. Cover and bake at 375° for 35 minutes. Let stand 15 minutes before serving.
Put egg, half and half, sugar and vanilla in blender. Blend on medium speed until mixture is smooth and sugar is dissolved. Slowly add the cream and continue blending on low speed until mixture is smooth, about 30 seconds. Transfer the mixture to your machine and freeze according to manufacture's instructions. Makes slightly more than 1 quart.
Preheat oven to 400°. In oven, melt margarine in 8-inch or 9-inch round cake pan, tilting pan to cover. Sprinkle seeds evenly. Separate biscuits and cut in quarters. Place biscuits, cheese and onion in plastic bag; shake to coat. Place coated biscuits in pan. Sprinkle remaining cheese (in bag) on top. Bake at 400° for 15 to 18 minutes. Turn out onto serving plate immediately.
Sift together flour, sugar and cocoa. Heat margarine and Coke to boiling point. Pour over flour mixture. Add milk, baking soda, eggs and vanilla. Add marshmallows last. Bake at 350° for 30 to 35 minutes. Ice while hot.
Mix all ingredients in large mixing bowl in order written. Place in a large baking dish with a cover. Preheat oven to 350° and turn back to 325°. Cook on center rack for 45 minutes. Very good with a garden salad on a hot summer day.
Pour croutons in bottom of 9 x 13-inch pan. Cover with browned and drained sausage. Sprinkle with cheese. Mix eggs with 1 1/2 cups milk and dry mustard. Pour over top of cheese. Cover with foil. Place in refrigerator overnight. Mix soup with 1/2 cup milk. Pour over egg mixture. Bake uncovered at 350° for 50 to 60 minutes. Allow to set for 10 minutes before serving.
Place potatoes in a 5-quart roasting pan. Add onions, peppers and sausage. Toss gently. Combine oil, basil, salt and pepper. Pour over the meat and vegetables. Toss well. Cover and bake at 350° for 45 minutes. Stir. Add the cream. Cover and bake 30 to 40 minutes or until potatoes are tender. Combine cornstarch and water. Stir into stew. Place on stove top, bring to a boil, stirring constantly, until thickened. Yield: 10 to 12 servings.
Mix ingredients together one at a time. Pour in greased and floured tube pan. Bake at 375° for 45 minutes or until golden brown. Dee-licious.
Mix all ingredients, except blueberries. Pour batter into 13 x 9-inch pan. Sprinkle blueberries on top; bake at 350° until brown.
Drain the hominy. Melt cheese in soup. Pour over hominy and cook in casserole dish until bubbly. Crumble Fritos on top.
Wash potatoes and cube. Mix oil and soup mix in a plastic bag and shake potatoes to coat. Spread on jelly roll pan. Bake at 450° for 30 minutes.
Simmer quail in saucepan until tender enough to remove from bone. Mix cornstarch with the broth that the quail was cooked in. Bring to boil, then simmer until broth thickens. Stir often. Add meat. Pour entire mixture into Pyrex dish. Top with unbaked biscuits. Bake at 400° for 15 minutes or until biscuits are brown. Do not overcook.
Cook and drain macaroni. Cook soup, milk and cheese on low heat. Add soup mixture and tuna to macaroni.
Cream together cream cheese, orange juice, and powdered sugar. Fold in marshmallow creme.
Brown ground beef over medium heat and drain. Season meat with noodles and set aside. Mix water, vegetables, the other package of noodles (broken up), ginger and remaining seasoning in skillet. Bring to a boil and reduce heat. Cover and let simmer for 3 minutes or until noodles are tender. Add beef with the vegetable skillet. Stir in green onions. Makes 4 servings.
Cook on low in crock-pot for 12 hours with lid on. Take lid off, add cinnamon, allspice and ground cloves. Cook 3 hours with lid off. This can be canned in pint jars or served with warm toast or muffins. M-M-M good and you should smell it while it is cooking.
In a 10 to 12-inch saucepan, melt butter and olive oil over medium heat for one minute. Add garlic and simmer for one more minute. Add tomatoes and basil to pan and sauce for four minutes. Add chicken broth and simmer for four minutes until sauce thickens. Add your linguini, toss and serve on platter. Will feed four people. Romano cheese over top, optional.