HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all except lemon juice and butter. Bring to boil. Simmer 20 minutes. Remove from heat. Add lemon juice and butter. Makes 2 1/2 cups sauce. Good over chicken, pork or beef.
Sift together dry ingredients. Stir in rind, well beaten egg yolks, milk and lemon juice. Fold in stiffly beaten egg whites. Pour into casserole; set in a pan of hot water. Bake 40 to 45 minutes at 350°. Serve hot or cold with or without whipped cream.
Mix butter and sugar together. Add eggs and blend. Blend in Hershey's syrup. Mix dry ingredients (cake flour, salt and baking soda) together. Add half of the dry ingredients and half of the buttermilk into mixture. Mix well. Add remaining half of dry ingredients, buttermilk, nuts, vanilla and Hershey bars. Blend well. Grease and flour a large tube pan. Bake at 325° for one hour to one hour and 15 minutes.
Peel and cook the potatoes. With electric hand mixer, mash potatoes. Add cream cheese, sour cream, salt and garlic; mix well. Put mixture into a 9 x 13-inch pan. Use fork to make strokes on top of mixture. Pour melted butter on top; sprinkle with paprika. Bake at 350° for 1 hour and 15 minutes.
Place 1 layer of cake in punch bowl. Layer pudding, pineapple, strawberries, bananas and Cool Whip. Repeat with other layer, ending with Cool Whip and nuts.
Cut angel food cake in half horizontally. Scoop out a trough in bottom layer. Fill trough with cherry pie filling. Put on top half of cake. Cover cake with Dream Whip (follow directions on package). Pour remainder of pie filling around edge of cake. Chill about 2 hours. Serve cold.
Gently toss shrimp, Feta cheese, tomatoes and scallions in a bowl. Shake remaining ingredients together in a jar until well mixed.
Blend apricots, coconut and milk. Shape into balls and roll in sugar. Let stand until firm.
Saute onions and pepper in oil until lightly browned. Add tomatoes and salt and pepper. Saute ground beef in frying pan. Drain and add to tomatoes. Cook about 1/2 hour. Cook macaroni. Drain and add to sauce. Mix thoroughly and serve.
Cover and cook 1 hour. One-half hour before serving, add 2 tablespoons Worcestershire sauce. Serve over rice.
Grease and flour 8 x 8-inch cake pan. In a large bowl, mix butter with fingers. Add powdered sugar 1 tablespoon at a time until creamed. Work flour in 1/2 cup at a time. When mixed well, pat into cake pan. Fun for kids to mix. Bake at 350° for 25 to 30 minutes. Cut in small squares while slightly warm.
Slice angel food cake in trifle bowl. Pour crushed pineapple over cake. Make Jell-O as on box. Pour over pineapple. Jell in refrigerator. After Jell-O is jelled, make instant pudding as directed on box. Pour over Jell-O. Spread Cool Whip over instant pudding. Cover with coconut.
Combine the first 6 ingredients in bowl, mixing well. Pour into pie shell. Bake at 350° for about 30 minutes or until firm.
Cut all vegetables into bite-sized pieces. Mix Good Seasons Dressing with oil and vinegar and shake well. Toss dressing with all vegetables and marinate overnite. This will keep for 2 weeks. Use a Tupperware container to seal well. Makes a large quantity.
Mix first 6 ingredients well; add chips. Pour into greased and floured Bundt pan. Tap pan on counter several times to release any bubbles. Bake at 350° for 1 hour. Cool 15 minutes and remove cake to cooling rack. Cool completely and frost.
Using a wooden mallet on the flat side of a broad knife blade, pound the steak between pieces of wax paper until they're about 1/4-inch thick. Set them aside.
Mix all dry ingredients in bowl, then add wet ingredients all at once. Stir by hand. Put in 9 x 12-inch pan in preheated oven of 375° for 30 minutes. Frost with Chocolate Chip Frosting, if desired.
While spaghetti is still warm, combine with eggs and Parmesan cheese. Put spaghetti in well-greased 10-inch pie plate. With back of spoon, press it up around the sides and bottom of plate to form a crust.
Cook squash 10 minutes; drain. Combine sour cream, butter and sharp cheese; melt. Put squash in casserole dish. Pour on cheese mixture. Top with grated cheese and croutons. Bake at 375° until it bubbles.
Mix well and pour into a graham cracker crust. Put in refrigerator until set. Top with a can of cherry pie filling and return to refrigerator until set firmly.
Add boiling water to meal and stir until mixed. Allow to cool, then add melted butter, well beaten eggs, milk, salt and baking powder. Blend well, beating with mixer or rotary egg beater. Pour into well-greased baking dish and bake in moderate oven for about 30 minutes.
Mix dry ingredients, then cut in shortening. This may be stored in a jar or sealed and stored in freezer. When ready to use Shake 'n Bake, dip chicken or pork chops in milk, then shake in a plastic bag with small amount of Shake 'n Bake. Bake in a 400° oven until meat is tender, 50 to 60 minutes.
Mix 1 egg and melted butter with cake mix. Press into bottom of 9 x 13-inch pan. Whip 1 pound, less 2 tablespoons powdered sugar, cream cheese and 2 eggs. Pour over first layer. Mix 2 tablespoons powdered sugar with chopped nuts and sprinkle over top. Bake at 350° for 35 minutes.
Boil the rice. When the rice is cooked, put it away. Get a frying pan, put it on the stove on medium heat and put the 4 tablespoons cooking oil in the pan. When the oil is getting hot, put the garlic in. Stir it with the cooking oil, then put the onion in. Keep stirring, then put in the ham. Stir for 1 minute, then add the carrots and sweet peas. Stir well, cover and simmer for 2 minutes, or until carrots are cooked. Add the cooked rice, then sprinkle with soy sauce. Stir or mix it with the other ingredients. Last thing to do is fry the eggs. Slice them lengthwise. Put on the top of the fried rice; sprinkle the spring onion on the top. Makes about 8 servings.
Stir pudding mix and milk until thick. Fold in whipped topping. Add nuts or bananas if desired. May vary by using different pudding flavors or fruits.
Heat oven to 375°. Cream butter and sugars together. Add eggs, milk and vanilla to butter and sugars. Add flour, baking soda, salt and dry oats. Mix well. Add Toll House chips and nuts, as desired. Bake at 375° for 10 to 12 minutes or until light brown. Let cool.
Steam beans until crisp-tender. Rinse until cold. Drain well and pat dry with paper towel. Combine olive oil, lemon juice, pepper, dill, onion, brown sugar and salt. Stir in green beans and toss. Let stand 30 minutes. Toss again, then chill up to 4 hours. Serve at room temperature. Just before serving, sprinkle on Feta cheese and toss.
Preheat the oven at 450°. Slice the potatoes into standard size fries, steak fries or wedges. Coat a 10 x 13 baking pan with the no-stick cooking spray. Place the potatoes in the baking pan in a single layer. Spray the potatoes with the cooking spray. Bake 30 minutes, or until brown, stirring occasionally. Makes 4 servings. Less than 1 fat gram per serving.
Mix ingredients together for 3 to 4 minutes. Pour into a greased and floured Bundt pan. Bake at 350° for 35 to 40 minutes. Remove from oven. Let cool about 10 minutes. Ice while still warm.
Combine cold pack cheese food and cream cheese, mixing until well blended. Add 1 tablespoon pimento, green pepper, onion, Worcestershire sauce and juice; mix well. Chill. Drop six 1/3-cup measures of mixture into triangle shape on serving platter. Drop remaining mixture at base of triangle. Smooth to form tree. Top with parsley, nuts and remaining pimento. Serve with Triscuits wafers.
Put Crisco in frying pan. Slice potatoes into thin slices or 1/2-inch square cubes. Sprinkle on seasoned salt. Cover. Fry on medium-low heat, turning occasionally, until soft and lightly browned. Great for breakfast, lunch or dinner.
Mix all ingredients together. Drop by teaspoon into boiling stew. Cook for 15 minutes in a tightly covered pot.
Use a large, deep dish pie dish. Put bottom crust in pie plate. Peel and slice apples and put in a large bowl; add sugars, cinnamon and flour. Mix thoroughly. Put into pie shell. Sprinkle with a little more cinnamon. Put butter (cut in small pieces) on top. Put other pie crust on top. Make holes with fork or cut circle. Bake 35 to 40 minutes. Serve with cheese or vanilla ice cream.
Scald milk; remove from heat. Stir in sugar, salt and butter until dissolved. Cool. In large bowl, dissolve yeast in water. Add cooled milk mixture. Stir flour into yeast mixture. Add onions and herbs. Stir together until well blended. Cover and let rise in warm place until tripled in bulk (45 minutes).
Brown ground beef with chopped onion and drain. Add Prego sauce and simmer 1/2 hour. Cook noodles as directed. Layer in a 13 x 9-inch dish the noodles and meat mixture. Spread cottage cheese along top of meat with fork. Sprinkle with Mozzarella cheese. Repeat layers once more. Top with Mozzarella cheese. Bake at 350° for 30 minutes.
Mix flour and powdered sugar; cut butter into mixture. Press into a 9 x 13-inch pan. Bake 20 minutes at 350°.
In a double boiler, melt margarine and chocolate together. Remove from heat. Stir in condensed milk and flour; mix well. Stir in nuts and vanilla. Cover; chill for at least 4 hours.
Cook vegetables, then drain well. Mix with soup and sour cream. Cover with cheese. Bake at 350° for 45 minutes.
Sift together flour, sugar and salt. In another bowl stir together evaporated milk, vanilla and softened butter; add to flour mixture. Stir well and add finely chopped nuts. Take a teaspoon of dough and shape into 2 1/2 inch strip, forming half moon or crescent. Place an inch apart on ungreased pan. Bake on top shelf of oven at 370° for 12 minutes. Roll at once in powdered sugar or colored sprinkles.
Combine beef and onions in skillet. Cook until meat is lightly browned. Drain. Add salt and pepper. Stir in catsup and tomato sauce. Heat thoroughly. Turn into casserole (8-inch square) sprayed with Pam. Cut cheese into thin strips and sprinkle over meat. Top with biscuits. Bake at 425° for 20 to 25 minutes or until golden brown.
Brown onion and celery in butter. Put soaked beans, celery, onion, thyme, basil, ginger, garlic and ham in crock-pot and cook for 12 hours on low. Add salt and pepper to taste.
Cook and drain noodles. While still warm, stir in butter to melt, then add all ingredients except for dry cereal. Grease 9 x 13-inch Pyrex pan and pour contents in. Top with crushed cereal. Sprinkle with cinnamon and sugar. Bake in preheated oven at 350° for 1 hour.
Parboil sausages for approximately 10 minutes. Cut sausages into small (1/2 to 1/4-inch) pieces. Mix with peas and creamed corn in a 2-quart casserole dish. Combine milk and cornstarch in a small pan. Stir until smooth. Add salt, pepper and butter. Heat over medium heat, stirring constantly. Heat until boiling. Let boil for 1 minute. Mix with sausage. Heat in 350° oven for 30 to 35 minutes. Serve with rice, mashed potatoes or alone.
Combine dry ingredients in a	large mixing bowl. Add eggs and oil, stirring	until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup nuts and bananas. Pour in three 9-inch pans greased and floured. Bake for 25 to 30 minutes at 350°.
Wash red cabbage and slice very fine in large pot. Mix cabbage, apples, vinegar, water and butter plus red food color (about 1 teaspoon). Cover pot. After 1/2 hour, add sugar; mix well, cover and simmer for the rest of time, another 1 to 1 1/2 hours or until cabbage is tender. When cabbage is done, add red currant jelly and cook for 10 more minutes. The flavor should be sweet and sour. Serves 6 to 8.
Mix dry ingredients. Add oil and eggs, one at a time. Beat well. Add rest of ingredients. Bake at 350° for 45 to 60 minutes in 9 x 13-inch pan or two 9 x 9-inch pans.
Fix cake mix as directed on box for 2 round cakes. Put one cake mix in bottom of punch bowl. Put holes in this cake. On top of this, put 1/2 of pineapple, then a layer of pudding and strawberries. On top of strawberries, put other cake and repeat all of the layers. On the top, put your Cool Whip. Sprinkle with nuts and strawberries. Chill. Spoon to serve.
Drain pineapple and reserve the juice. Mix the pineapple, carrots, nuts and raisins together; set aside. Take the pineapple juice and cream cheese and blend them together, add the brown sugar and mix well. Pour over the salad and mix well.
In one bowl, mix red hots and boiling water. In another bowl, mix Jell-O and boiling water. Mix the 2 mixtures together and let set slightly in refrigerator. Add applesauce, diced apples, celery and chopped pecans. Pour into a 9 x 13-inch dish and chill until set.
In a large saucepan, combine chili sauce, ketchup, grape jelly, brown sugar, onion and lemon juice and warm over medium-low heat. Meanwhile, in a large bowl, mix beef, salt, tomato sauce and bread crumbs together and roll into small meatballs. Add meatballs to sauce gradually and cook over medium heat for 35 to 40 minutes or until done, turning carefully from time to time so they don't break up. Refrigerate overnight to let flavors mix; skim off any fat from top. When ready to serve, just rewarm.
Slice potatoes like thick potato chips. Slice onions and separate into rings or cut into large chunks. Put in microwavable casserole; salt and pepper to taste. Use just enough oil to coat vegetables or dot lightly with butter. Add water to bowl and cook in microwave until potatoes are tender. Cover dish while cooking. Potatoes will cook in 10 to 15 minutes.
Sift flour, salt and baking powder together. Combine beaten egg, milk, brown sugar, melted shortening and mincemeat. Add flour mixture, stirring only until the flour is moistened. Bake in a greased loaf pan at 350° for one hour. Let stand 24 hours before slicing. Makes one loaf.
Mix first 4 ingredients together, and chill for 1 hour. After chilling, add flour and pecans to first mixture. Shape into balls, about the size of a small marble. Place on cookie sheet and bake at 250° 1 hour. Roll in powdered sugar immediately after removing from oven. Yield: 90-100 small cookies.
Cook vegetables according to directions until tender. Spread in greased casserole pan. Mix onion, celery, cheese and mayonnaise; spread over vegetables. Melt oleo; mix with cracker crumbs. Sprinkle on top. Bake 30 minutes at 350°.
In a large greased casserole, place all potatoes, then meat, salt (lightly), then onion, then beef soup and then celery soup. Cover and bake at 400° for 1 to 1 1/2 hours or until potatoes are done.
Boil chicken until done. Reserve 2 cups chicken stock. Remove meat from chicken and put in stock. Lightly saute onion and rice in 2 tablespoons oil. Add to chicken and stock. Add the chopped tomatoes. Add Worcestershire sauce, salt and pepper. Boil all together for a few minutes. Place in casserole dish. Bake 1 hour at 350° or until liquid is absorbed and rice is tender.
Cut duck breasts into strips 1/2-inch wide and wash well. Marinate duck breasts in soy sauce, salt, ginger and vinegar in sealed container in refrigerator for 4 hours. Remove from marinade sauce and wash well. Pat dry. Slice jalapeno peppers into 1/4-inch strings and remove seeds. Wrap slice of duck breast around jalapeno strip. Secure with toothpick. Cut bacon strips in half. Wrap bacon strips around duck breast and secure on toothpick. Grill until bacon is crisp and duck is tender and slightly pink. (Tastes better if duck is not overcooked.)
Saute ground beef in oil. Cook until all red is gone. Add onion and bell pepper and saute until soft. Then add mustard, vinegar and ketchup to taste. Add enough water to cook and dilute down ketchup. Cook 30 to 45 minutes on medium heat or until done. Use covered skillet.
Cook the flour and milk in a small saucepan over medium heat, stirring constantly, until very thick. Be careful not to let the mixture scorch. Cool completely. Cream sugar, margarine, shortening and vanilla until fluffy. Add the flour mixture and continue beating until consistency of whipped cream. Clean bowl and beaters often to be sure sugar is dissolved. Mixture should be smooth, with no grainy taste of sugar. Makes about 3 cups. May be used as a filling or frosting.
Put all ingredients (except sour cream and nutmeg) into a blender or food processor and blend until smooth. Then garnish with sour cream and nutmeg.
Drain the juice from the pineapple and bring to a boil. Pour over the Jell-O and mix well. When it begins to thicken, add the other ingredients in order given. Let stand until set. Serves 10 to 12.
Mix butter, peanut butter, confectioners sugar and vanilla together. Roll into balls (about 1 inch). Place on a large cookie sheet and chill in freezer a few minutes. Melt chocolate and paraffin wax in a double boiler. Dip balls into chocolate and put on waxed paper. Keep chocolate on low temperature while dipping. These freeze well.
Pour water over apricots and prunes; reserve. Mix salt, ginger and pepper; rub over beef roast. Heat oil in Dutch oven. Cook beef in oil until brown on all sides; drain. Add onions, wine and garlic. Heat to boiling; reduce heat. Cover tightly and simmer on top of range or in 325° oven 2 hours. Drain apricots and prunes. Add apricots, prunes and mushrooms to Dutch oven. Cover and cook about 1 hour or until beef is tender.
Bring water to a boil with 1 teaspoon salt. Cook grits and add remaining ingredients. Bake in a 350° oven for 45 minutes.
Remove tough ends from broccoli, chop stems and florets. Put onion and garlic in a 2-quart saucepan with 1/4 c. water and simmer until onion is soft, about 10 minutes; spoon into large pot. Add broccoli and broth to onion mixture and bring to a boil over high heat. Once boiling, turn down and simmer until broccoli is soft but still green, about 8 minutes. Do not cover pot while broccoli is cooking or it will turn gray. Remove soup from heat and puree in batches in a blender until smooth. (Note: Be careful not to overfill blender, the hot liquid can splatter.) Add evaporated milk and hot pepper sauce, and season with salt and pepper. Yields about 1 3/4 c. per serving.
Boil vinegar, sugar, salad oil and salt for five minutes; cool and add to remaining ingredients. Let set overnight.
Heat tomato juice to boiling; dissolve bouillon cube in juice. Stir in remaining ingredients. Chill for several hours.
Mix dry ingredients (flour, cocoa and baking soda). Add all other ingredients and mix well. Bake in an 8 x 8-inch square pan at 350° for 25 to 40 minutes. Cool and top with your favorite frosting.
Fill a 9 x 13-inch pan with sliced peaches. Sprinkle almond extract into peaches. Mix flour, butter and 1 cup brown sugar into a crumbly texture. Crumble over peaches. With fingers, add another 1 cup brown sugar and sprinkle over peaches. Bake at 350° for 45 minutes. Serve warm with cream.
Preheat oven to 350°. In large skillet, brown beef with onion and garlic. Drain well. Mix in tomatoes, oregano, salt and pepper. Simmer 10 minutes, stirring occasionally. Mix in zucchini; cook for additional 10 minutes. Blend in noodles.
In a medium bowl, combine all ingredients. Let chill several hours. Serve with crackers.
Boil water and melt butter, then add flour, cheese, salt and paprika. Stir and cook 3 minutes. Add egg. Beat with wooden spoon until stiff. Place by 1/2 teaspoonful on buttered cookie sheet. Bake for 15 minutes at 375°. Reduce to 350° and bake until puffs are dry, 10 to 15 minutes.
Fry hamburger in a large pot. Add chicken broth, water, onion soup mix, celery, tomatoes and frozen vegetables. Simmer 15 minutes. Add the macaroni and simmer 10 minutes. Salt and pepper may be added to taste. (I do not add salt or pepper; onion soup gives it enough flavor).
Combine first five ingredients in a small bowl. Stir well. Spread herb mixture over corn and place each ear on a piece of heavy-duty aluminum foil. Wrap tightly. Bake at 450° for 25 minutes, turning occasionally. Yields 4 servings.
Fry in 2 tablespoons oil your onions and sliced up sausage. Place in saucepan 1 cup water and one bouillon cube and bring to boil. Take off heat and add instant rice. Set aside and let rice swell. Then add to rice the chili peppers, sausage and onion and pinto beans; then top with shredded cheese. Let stand until cheese melts. (Can place in oven for a minute.)
Spray 9 x 13-inch cake pan with Pam. Spread croutons evenly across bottom of pan. Sprinkle cooked sausage over croutons. Mix eggs and milk together and pour over sausage and croutons. Spread mushroom pieces and cheese over top. Cover with plastic wrap and refrigerate overnight. Bake at 350° for 1 hour. Let stand 5 minutes. Freezes (cooked) very well.
Beat eggs and sugar and put in double boiler; cook until thick, stirring constantly. Add lemon juice. Beat whipping cream and fold cooled, cooked mixture into the cream. Fold in fruit and put in refrigerator overnight and eat.
Mix all ingredients; chill for 1 hour. Shape and bake at 400°.
Melt butter in Bundt pan. Add cinnamon, sugar and allspice. Stir until blended. Sprinkle chopped nuts in bottom of Bundt pan. Drag each biscuit through the melted butter mixture. Stand each biscuit on its side and push them together, end to end, in the Bundt pan. It will be tight, but continue pushing until all is in the pan. Cook 35 to 45 minutes at 350°. Remove from oven and turn onto plate.
Fry in lemon butter 3 minutes per side, uncovered. Apply or shake Pacifica blackened seasoning on both sides and cook for approximately 1 minute each side. Serve with rice pilaf and salad of your choice or vegetable. For those Cajun cooks, you can shake blackened seasoning on your rice and salad, if you have a spicy tooth.
Cook first 4 ingredients until thick. Cool about 20 minutes. Place strawberries in a baked graham cracker crust. Pour filling over strawberries. Serve with Cool Whip.
Cook macaroni and cheese dinner according to directions. Add remaining ingredients and bake at 350° for 30 minutes.
Mix together. Bake at 350° for 1 hour. Makes 2 loaves.
Brown ground beef in skillet; drain well. Add taco seasoning mix and water. Stir. Bring to a boil, reduce heat and simmer, uncovered, 15 to 20 minutes, stirring occasionally until liquid is reduced. Preheat oven to 350°. Combine enchilada sauce and soups. Set aside. Spoon meat mixture into taco shells. Arrange shells in two 9 x 9-inch square pans, in upright position by leaning them against each other. Pour combined sauces over the shells evenly. Sprinkle with cheese. Bake for 15 minutes. Makes 18 tacos.
Slice pineapple lengthwise into quarters through stem end to crown. Remove each quarter in one piece from rind. Cut crosswise into 1/2-inch thick pieces. Stir together sugar, pineapple juice, vinegar, cinnamon stick, cloves and red pepper flakes in medium size nonaluminum saucepan. Bring to boiling. Lower heat; simmer 15 minutes. Add pineapple pieces to saucepan. Cover and simmer 10 minutes or until pineapple is tender.
Dissolve Jell-O and salt in boiling water. Break up cranberry sauce with fork. Add gelatin mix. Chill, until very thick. Fold in apples. Chill until firm.
Mix all together. Put in bread tins. Let rise for 1 hour. Bake slowly about 1 hour.
First Layer: Dissolve 1 package of jello in 2 cups boiling water. Pour in an 8 x 4-inch loaf pan. Cool until partially set.
Cook noodles in boiling salted water until tender; drain. Combine noodles with remaining ingredients. Bake in a greased large flat baking dish. Sprinkle with paprika. Serve with Parmesan cheese, if desired. Bake in a 350° oven for 30 minutes or until hot.
Combine all the ingredients in a blender and blend. Pour into a buttered casserole dish. Brush with melted butter and sprinkle with paprika and chives. Bake in a 350° oven for 30 minutes. May substitute onion salt for garlic.
Put popped corn in a very large bowl. Bring to a boil the butter, corn syrup, white and brown sugars and salt. Lower temperature to simmer for 5 minutes. Remove from heat. Add vanilla and baking soda. Pour over popcorn and stir well. Place on 2 greased cookie sheets and put in a 250° oven for 1 hour. Stir each 15 minutes. Store in airtight container.