HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients. Store in a cool place. To use, put 1/3 cup mix in a mug. Dissolve in a little cold water. Add boiling water and stir. Add mini marshmallows if desired. To make cocoa for a crowd, add 8 cups water to entire mix.
Grate peppers and onions together and let drain in refrigerator overnight. Scald and peel tomatoes. Cut into quarters. Cook tomatoes 40 minutes in kettle. Add all other ingredients and cook 1 hour or until mixture thickens. Pour into sterilized jars or freeze.
Preheat oven to 400°. In a large bowl, cream the butter and sugar with an electric mixer. Beat in eggs and vanilla. Add baking powder and flour, one cup at a time, mixing after each addition. The dough will be very stiff. Blend in last flour by hand. Do not chill dough. Divide dough into 2 balls. On floured surface, roll each ball in a circle about 12-inches in diameter and 1/8-inch thick. Dip cookie cutters in flour before each use. Bake cookies on ungreased cookie sheets on top rack of oven for 6 to 7 minutes or until lightly browned. Decorate as desired.
Heat water to boiling. Gradually stir in grits. Reduce to low heat. Cook five minutes or until thick. Stir in cheese until melted.
In large pan, brown meat in oil. Add 2 cups water and next 8 ingredients. Cover, simmer for 1 hour. Add vegetables. Cover and cook 40 minutes.
Place pork and turkey pieces in a glass bowl. Mix remaining ingredients. Pour over pork and turkey pieces. Cover and refrigerate, stirring, 2 hours.
Mix Crisco and sugar together; add pumpkin, egg and vanilla. Add remaining ingredients. Drop on ungreased cookie sheet. Bake at 350° for 10 to 12 minutes.
Mix together all ingredients except dried beef. Lay out 6 slices of dried beef (3 across and 2 down). Spread with layer of cream cheese mixture, beginning with shortest side. Roll as for jelly roll. Continue procedure until all ingredients are used. Chill overnight. Slice into 1/4-inch slices.
Cut up chicken into bite-sized pieces and marinate in salt and Accent for 1/2 hour.
Place lettuce in bottom of a large salad bowl; sprinkle with a little salt, pepper and sugar. Spoon peas evenly over the lettuce. Add egg slices and bacon over the peas. Top with shredded cheese. Combine mayonnaise, lemon juice and paprika. Spread mayonnaise mixture over top of salad, sealing to edge of bowl. Cover and chill salad in the refrigerator up to 24 hours. Garnish top of salad with sliced green onion. Toss before serving.
In small saucepan over low heat, cook milk and cinnamon stick about 5 minutes. In small bowl, combine cocoa, sugar and coffee powder. With a whisk, blend mixture into milk; add vanilla. Cook about 2 minutes, stirring frequently. Remove and discard cinnamon stick. Pour into mug. Makes 1 serving.
Cook hamburger and onion. Drain off fat. Stir in parsley and mayonnaise and cheese. Mix milk with biscuit mix. Roll 1/4-inch and line in cake pan. Pour hamburger mix over dough. If any dough left, roll thin and cover meat. Bake at 350° for 35 to 40 minutes.
Cook spaghetti and drain. Brown onion and beef in oil. Add corn, soup and seasonings. In a greased 2-quart casserole, place two layers of spaghetti, meat mixture and cheese. Bake at 350° for 45 minutes. Freezable. Warm up leftovers in microwave. Makes 8 servings.
Cook and stir onion in 2 tablespoons margarine in 1-quart saucepan until onion is tender. Remove from heat. Stir in flour, salt, paprika, mustard and pepper. Cook over low heat, stirring constantly until mixture is bubbly. Remove from heat. Gradually stir in milk. Add cheese. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add corn and egg. Pour into ungreased 1-quart casserole dish. Mix crumbs and 1 tablespoon melted margarine. Sprinkle over corn. Bake, uncovered, at 350° for 30 to 35 minutes or until bubbly.
There are no specific proportions for this dish, so you may make as large or small a casserole as you wish. It's wonderful with fresh summer vegetables.
Bake cake mix as directed. Pick cake with fork all over while cake is hot. Pour pineapple and juice over cake. Blend pudding, milk and cream cheese together. Spread over cake. Put Cool Whip on cake and sprinkle with coconut and refrigerate.
Heat oven to 350°. Place chicken in a 13 x 9-inch baking dish. Pour sauce over chicken. Bake, uncovered, 1 hour or until tender. Makes 3 to 4 servings. Preparation time: 5 minutes. Cooking time: 1 hour.
Wash and remove centers from peppers. Place upright in greased baking dish. Mix the meat loaf seasoning mix according to package directions with ground meat. Stuff meat mixture into peppers; cover and bake at 325° for about 30 minutes. Pour tomato sauce over peppers and return to oven for 15 minutes.
Mix Jell-O and let set until beginning to jell. Grind orange and cranberries. Cover with sugar and let stand until dissolved, then add to Jell-O and add nuts.
Boil the water. Add dates and soak. Cream the sugar and oleo. Add egg, vanilla and nuts. Add date mixture. Add flour, soda and baking powder. Mix well. Bake at 300° for 1 hour. Makes 2 loaves.
Saute onion, garlic and sausage together; drain. Fold in mushrooms, cheese, spinach and seasoning salt. Place in greased casserole; sprinkle with extra cheese. Cook covered 30 minutes at 350°.
Wash shrimp and drain. Season with salt and peppers; set aside. Simmer celery, bell pepper, onions and garlic in oleo until tender. Add shrimp. Cook over medium heat for 10 to 15 minutes, stirring occasionally. (Don't overcook.) Use butter sauce for dipping shrimp. Also makes a great finger party food.
Combine cucumbers, onions and salt and let stand for 3 hours. Drain off salt water brine. Bring sugar, turmeric, celery seed, mustard seed and vinegar to boiling point. Add drained cucumbers and onions. Heat thoroughly but do not boil (about 2 minutes). Place in pint jars and seal immediately. Makes approximately 7 pints.
Brown sausage and drain. Add cheese and milk. Once cheese has melted, add picante sauce, chopped pepper, onion and jalapenos. Add or omit jalapenos according to taste.
Combine all ingredients in a large shallow pan. Place frozen T-bone steaks in marinade, cover with foil and refrigerate for 8 to 10 hours. Remove from marinade and cook on grill.
Mix all ingredients together in large bowl. Make small patties. Place slice of Mozzarella cheese between 2 patties. Fold together. Grill.
Add cake mix, jello and instant pudding mix together. Add eggs and oil; mix well. Fold in strawberries. Add 7-Up drink last. Bake at 325° for 25 to 30 minutes. Pour into three 9-inch pans, greased and floured.
Pour boiling water over 100% bran. Cream shortening and sugar. Add beaten eggs. Beat until fluffy. Stir in buttermilk and bran. Sift flour, soda and salt. Add to rest. Store in refrigerator, tightly covered. Add raisins or dates when baked. Bake 25 minutes in 400° oven.
Combine fruits, marshmallows and nuts. Beat egg until light and foamy. Add sugar gradually. Blend in light cream and lemon juice. Place egg mixture in a saucepan and cook over low heat until the sauce is smooth and thickened, stirring constantly. Cool. Fold in whipped cream. Pour over combined fruit and mix lightly. Chill overnight in refrigerator. Makes about 6 servings.
Melt butter in skillet and add meat. Cook until brown and drain any grease. Return to heat and add dry spinach and saute for 2 minutes. Remove from heat and stir in the rest of the ingredients. Proceed to fill dough as stated in recipe.
Sprinkle chops with garlic powder, pepper and cook in a large skillet in oil, 3 to 4 minutes until brown on each side. Remove from skillet and drain well. Add water in skillet and rest of ingredients. Place chops in a 12 x 8-inch baking dish that has been coated with cooking oil. Top with tomato mixture and mushrooms. Cover and bake at 350° for 25 minutes or until chops are tender.
Dissolve gelatin in boiling water. Drain pineapple well, reserve syrup. Add 1/2 cup syrup to gelatin. Chill until very thick (spoon drawn through gelatin leaves a definite impression, takes about 1 1/2 hours). Fold in pineapple, cheese, cream, cherries and peaches. Chill.
Sift flour, sugar, baking powder and salt in large bowl. Add Crisco, milk and 2 eggs. Beat for 3 minutes. Add remaining 2 eggs and beat for 3 minutes. Fold in nuts. Put in well-greased tube pan. Bake at 375° for 1 hour and 20 minutes. Cool on wire rack for 15 to 20 minutes. Remove from pan.
Heat oven to 375°. Line jelly roll pan with foil or wax paper; grease. Beat eggs about 5 minutes until very thick and lemon colored. Gradually beat in granulated sugar. On low speed, blend in water and vanilla. Gradually add flour, beating just until batter is smooth. Pour into pan. Bake 12 to 15 minutes. Loosen cake from edges of pan. Invert on towel sprinkled with confectioners sugar. Carefully remove paper or foil. Trim off stiff edges if necessary. While hot, roll cake and towel from narrow end. Cool on wire rack. Unroll cake; remove towel. Beat jelly slightly with fork to soften. Spread over cake. Roll up. Sprinkle with confectioners sugar. You may use different fillings, all are very good.
Mix together all ingredients in blender. Pour into ungreased 10-inch pie pan. Sprinkle top with nutmeg. Bake at 350° for 55 minutes. Serve warm or cold.
This recipe is an English translation of an Italian recipe from an Italian regional cookbook. It was submitted by Marie (Coia) Levi for your enjoyment.
Mix the butter, confectioners sugar and vanilla. Sift together the flour and salt, then mix into butter mixture, along with chopped walnuts.
Melt the 6 tablespoons butter over low heat in a cake pan. Stir in the 1/2 cup brown sugar until smooth. Remove from heat and sprinkle the nuts evenly into the pan. Place apples in the pan in a circular pattern, covering bottom of the pan completely. Set aside.
In a large salad bowl, place the ingredients in layers in the order listed. Seal with mayonnaise. Top with grated sharp cheese and crumbled bacon. Cover; refrigerate for 24 hours. Toss right before you serve. Add salt and pepper to taste. Serves 4 to 6.
Put rice and water in bottom of casserole dish. Layer pork chops on rice; spread onion and garlic on top of pork chops. Spread soup over top of onion. Sprinkle bread crumbs over top; drizzle oleo. Cover with foil. Bake at 300° for 1 hour.
Combine all ingredients and blend with an electric mixer. Put into a casserole or souffl dish and bake at 375° for about 35 minutes until lightly browned on top. Serve with meat or vegetable dish.
Fry meat and onion until lightly brown. Drain off grease and add undiluted soup. Simmer for 30 minutes. Water can be added.
Preheat the oven to 350 degrees. Generously butter a 9x13x2 inch baking pan. Combine the cornbread and biscuits. In another bowl, beat together the broth, milk, and eggs. Pour over the bread and mix well. Stir in the vegetables and chicken mixing well. Pour into prepared pan and bake for 55 to 60 minutes until set and lightly browned on top. Serve with Buttermilk Sauce.
Cut hot dogs into 8 pieces each. Brown in large pan. Add water, tomato sauce, thyme, wheat germ and pepper; let bubble. Lower heat and let simmer. If water goes down, add a little more. Serve over cooked rice. Corn as a side dish can be mixed in with the stew.
Bake cake in a 13 x 9 pan as directed on box. As soon as you remove it from the oven, take a fork and make slots every inch on the cake. Pour pina colada mix over entire cake and follow with the condensed milk. Put in the refrigerator to cool. Later, spread the Cool Whip over the cake and then sprinkle coconut over it. Keep refrigerated in pan. This is wonderful!!
Mix together milk and egg. Sift together dry ingredients. Mix wet and dry ingredients together in long shallow dish. Dip hot dogs into batter, then roll in bread crumbs or crushed corn flakes. Deep fry and serve.
Spray deep skillet with Pam. Brown ground turkey and add chili mix (set aside). In blender, mix tomato sauce, tomato paste and tomato soup (set aside). Cut up all of the vegetables (set aside). In a large saucepan (6-quart capacity), add ground turkey. Slowly pour in the liquids. Stir well. Add all of the finely cut vegetables. Stir. Add the kidney beans, juice and all! Stir once more and add 1 cup of water (purified). Add garlic and cook for 2 hours on medium, stirring often. Serve with a salad and Italian bread. Serves 6 hungry people.
Blend all ingredients into large mixing bowl, then beat two minutes at medium speed. Bake in three 9 inch greased and floured cake pans at 350° for 20-25 minutes. Frost with cream cheese icing.
Mix soup and 1 can of water together in a baking dish. Add chicken and bake 1 hour at 400°.
Mix all ingredients well and then add 1/4 cup finely chopped onion. Mix well. Serve with crackers, etc.
Beat eggs and sugar together. Add flour and milk, then add corn. Pour into a dish that has been well coated with butter. Bake at 350° for 1 hour or until firm.
Mix well. Pour into graham cracker crust. Refrigerate at least two hours before serving. Makes two pies.
Mix together. Store in an airtight container. To prepare one serving, add 3 tablespoons mix to 6 ounce cup hot water. Yields 3 cups dry mix. Put in jars as gifts for Christmas or just because.
Put cucumbers in brine. Keep covered completely with brine or they will mold. Let stand 2 weeks. Take out of brine; wash and cut in thin slices. Put a piece of alum or 1 teaspoon powdered in enough water to cover the slices. Let stand overnight. Drain and wash. In a bag, tie cinnamon and whole cloves. Add to vinegar and sugar. Bring to boil and pour over slices. Repeat 3 mornings. On 4th morning, put slices in jars and pour the hot vinegar solution over them; seal. Not necessary, but I usually process in hot bath for 5 minutes to insure sealing.
Combine ingredients in a heavy pan. Bring to a boil on high heat; turn down and let boil 15 minutes, stirring occasionally. Pour into sterilized jars; seal at once. Makes 4 pints.
Crumble beef into pot. Add next 5 ingredients. Stir in water, tomato sauce and soy sauce. Add celery and carrots. Cover and cook on low for 6 to 8 hours. Add cooked macaroni and Parmesan cheese. Cover and cook on high for 10 to 15 minutes. Serves 5 to 6.
Cook spaghetti; drain and rinse well. Add remaining ingredients. Mix well; store in refrigerator overnight. Take out of refrigerator 1/2 hour before serving. Mix salad again completely before serving.
Cream shortening, peanut butter, and sugars together thoroughly. Add egg and vanilla and beat well. Sift together the flour, baking powder and salt and stir into first mixture, mixing well.
Brown meat. Add onion and garlic and cook until tender. Set aside. In saucepan, combine soup, milk and chiles. Heat until boiling, stirring often. Dip tortillas in medium hot grease. Drain on paper towels. Put small amount of meat mixture on tortillas and roll up. Place in a greased oblong baking dish. When filled, pour sauce mixture over enchiladas. Cover with grated cheese. Place in 350° oven until cheese melts.
Two to four days before serving, combine first 9 ingredients in a large bowl. Place meat in this mixture and let stand for 2 to 4 days, covered, in refrigerator, turning each day. At the end of marinating, remove meat and dry on paper toweling. Brown well on all sides in shortening in Dutch oven. Strain marinade and add to meat. Also add as much of the onions as you can separate. Add mustard seed, cloves and peppercorns. Cover and simmer 3 1/2 to 4 hours or until the meat is tender. Remove meat to heated platter.
Mix everything together in the order they are listed. Roll into small balls, press down lightly with fork. Bake 15 minutes at 350°. Remove from cookie sheet, let cool a few seconds and dust with powdered sugar if you like. Makes about 6 dozen cookies. Very rich and you will be unable to decide what is in them unless, of course, you know. Most people think they are made with almonds!
Cook spaghetti according to package directions. Meanwhile, in a bowl, combine the chicken, 1 cup of cheese, soup, milk, salt and pepper. Drain spaghetti, add to the chicken mixture and toss to coat. Transfer to a greased 13x9 baking dish. Sprinkle with the remaining cheese. Bake, uncovered at 350 degrees for 20-25 minutes or until heated through.
Fry chopped bacon slowly, until brown. Mix sugar with salt and cornstarch. Add beaten egg, vinegar and water. Add to bacon and fat. Cook to desired thickness. Chop a small onion in dressing before placing on greens. Good on leaf lettuce.
Grate carrots, add salt, brown sugar, margarine, cinnamon and sufficient water to keep carrots from sticking to 1 1/2-quart casserole. Cover and bake at 350° for 30 minutes.
Break up pretzels and mix with all dry ingredients. Melt chocolate. Blend chocolate into dry mixture and press together firmly on a large cookie sheet or two small sheets.
Slice package of rolls in half. Place bottom layer back in pan. Spread ham over bottom layer; sprinkle with cheese. Place top of rolls in pan. Mix other ingredients together and spread on top. Let soak in 10 minutes. Cover with foil and bake 15 minutes at 350°. Cool and cut into sections.
Mix peanut butter and shortening well. Add rest of ingredients. Bake at 350° for 10 minutes.
In a skillet, brown pork chops in oil on both sides; sprinkle with salt and pepper. Meanwhile, in a bowl, combine remaining ingredients and mix well. Alternate the pork chops and stuffing lengthwise in a greased 3-quart or 11 x 7 x 2-inch baking dish. Bake, uncovered, at 350° for 1 hour. Yields 4 servings.
Cook sweet potatoes. Bake in preheated 350° oven for 40 minutes or boil in water for 20 minutes or until soft. Cool, peel and mash until smooth. Add margarine or butter. In large bowl, beat eggs with sugar, spices and flour. Add mashed potatoes and evaporated milk. Mix well. Put into unbaked pastry shell. Bake at 350° for 1 or 1 1/2 hours until done. Can be served with ice cream or whipped cream.
Mix flour, sugar and salt. Add to beaten egg yolks. Add rhubarb and mix all together. Put in pie shell. Bake at 425° for 30 minutes or until done.
Mix all ingredients together well. Use 1 greased tube pan or divide into smaller pans. Bake at 350° for 1 hour. (Smaller cakes take slightly less time.)
Make up mix according to package, but make mix a little thinner like pancake batter. Dip Oreos in batter and fry in hot grease. Drain and dust with confectioners sugar. One mix does a large bag of Oreos.
Mix Veg-All, onions, chestnuts, cheese and mayonnaise. Pour into buttered casserole dish. Crush crackers and mix with melted margarine. Spread on top of casserole. Bake at 350° for 30 minutes.
Combine flour, corn meal and salt in mixing bowl. Add milk, egg and melted butter; beat until smooth.
Bake skillets of cornbread. Crumble into large mixing bowl. Add chopped onion and sage and mix well. Add broth from turkey or chicken until the mixture is well soaked. Put in baking dish. Pour more broth over mixture. (It should be enough to puddle in spots.) Bake at 350° until brown. Store leftovers in refrigerator.
Cut steak in 1-inch cubes and place in mixing bowl (2 to 3 pounds).
Combine ingredients and bring to boil. Simmer 5 to 10 minutes. I like to add garlic powder. This is good on chicken, pork or hamburgers.
Scald milk; add sugar, salt and shortening. Cool to lukewarm. Sprinkle yeast on warm water; stir to dissolve. Add to milk mixture 2 eggs slightly beaten and 2 1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a stiff dough. Turn onto floured surface and knead until smooth and elastic. Place in a large greased bowl, turn to coat. Cover and let rise, about 1 hour, until doubled. Punch down; cover and let rise again until almost doubled, about 30 minutes. Divide dough into 4 equal parts. Form each part into a 36-inch rope. On a greased baking sheet, twist 2 of the ropes into a loosely braided ring, leaving space for 6 eggs. Insert 6 eggs into spaces. Repeat with remaining 2 ropes of dough. Cover and let rise until doubled. Brush with beaten egg. Sprinkle with colored sprinkles. Bake at 375° for 15 to 20 minutes or until golden brown. Serve warm.
Saute onion in butter. Add crab and soup. Mix well. Serve in chafing dish with crackers.
Beat eggs with the sugar. Add butter, mustard, a little pepper and lastly the vinegar. Cook like a soft custard. Add 1/2 cup sweet milk.
Warm beans to soften. Spread in bottom of 9 x 13-inch pan. Layer the rest of the ingredients: onion, guacamole dip, sour cream mixed with 1/4 picante sauce, chilies, cheese, olives and remaining picante. Serve with tortilla chips.
Layer all 6 ingredients in order given, starting with butter. Bake in oven at 350° for 30 to 35 minutes. Chill; cut into pieces before serving.
Preheat oven to 350°. Lightly grease baking dish. Pour canned pineapple and juice into dish. Toss together the apples, 1/4 cup sugar and lemon juice. Place on top of the pineapple. Sprinkle fruit layers with dry cake mix. Top with melted butter, 1/4 cup sugar and chopped pecans. Bake 20 minutes, then cut with a knife to allow juice to rise to the top. Bake 30 minutes longer. Serves 12.
Beat egg whites until they stand in peaks. Set aside. In a saucepan, mix syrup, sugar, salt and vanilla. Cook until mixture comes to a rolling boil and boil for 1 minute. Gradually add this to the egg whites, beating constantly. Beat until it's the right consistency to spread.
Combine and blend cream cheese and milk. Add crab meat (which has been picked over and cleaned), onion, horseradish, salt and pepper. Blend well by hand or in a blender. Spoon mixture into oven proof dish. Sprinkle with almonds and bake at 375° for 15 minutes. Serve hot with crackers or party rye. Can be made a day ahead and heated before serving.
Cook noodles as directed. Drain. Meanwhile in large skillet brown beef, onion, celery and garlic. Drain excess fat. Add corn and mushrooms. Heat 5 minutes. Add remaining ingredients, except for cheese. Mix well. Add cooked noodles. Mix. Transfer to 3-quart casserole. Top with cheese. Bake in 375° oven for 25 to 30 minutes or until hot and cheese has melted. Yields 8 to 9 servings.
Prepare pudding and cool slightly. Add cake mix. Stir well. Pour into 9 x 13 pan. Cover with butterscotch chips and nuts. Bake at 350° for 35 to 40 minutes.
Grind cranberries and orange with peel. Add nuts and sugar; set aside. Dissolve Jell-O in hot water and let cook until consistency of egg white. Stir in cranberries, orange and nut mixture. Pour in mold and refrigerate several hours or overnight.
Preheat oven to 350°. Mix in dishpan or very large bowl, all ingredients in order given. Drop by ice cream scoop on ungreased cookie sheet and flatten slightly. No more than 6 cookies per sheet. Bake 12 minutes. Do not overbake!
Cream butter and sugar. Add eggs. Add vanilla, vinegar and salt. Pour into unbaked pie shell. Cook at 300° for 10 minutes, then increase to 350° and cook for 45 minutes.
Melt butter, peanut butter and chocolate chips. Pour over Rice Krispies. Cool. Mix in powdered sugar. Spoon onto wax paper. Let cool.
Mix soups and rice; pour in a casserole dish. Roll chicken breast in butter and place on top of soup mixture. Bake at 325 degrees for an hour and half to two hours.
Put water in a large pot and bring to a boil. Place carrots, onions, celery, butter, seafood seasoning and Worcestershire sauce in water and return to a boil. Reduce heat and simmer about 30 minutes. Add potatoes and cook about 20 minutes, until potatoes are done, stirring occasionally. Add tomatoes and simmer for 10 minutes. Remove cartilage from crabmeat and add to soup when ready to serve. Makes 3 1/2 quarts.
Drain pineapple and cherries and bring their juice to a boil. Add jello and mix well. Add fruit, cream cheese and nuts; mix well. Add Cokes last and mix. Can be served as dessert topped with whipped topping, or as salad on bed of lettuce. Yields 15 to 20 servings.
Sift dry ingredients into large bowl. Add rolled oats, raisins or candied fruit or chocolate chips and nuts. Mix thoroughly. Add in order: corn oil, eggs and milk. Stir until thoroughly blended. Drop by teaspoonful on ungreased baking sheets, about 1 1/2-inches apart. Bake in hot oven (400°) 10 to 12 minutes. Makes 6 dozen.