HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients together in a saucepan; heat over low heat until ready to serve. Remove cinnamon sticks. Ladle brew into serving cups.
Pour into a 9-inch pie crust that has been baked at least 5 minutes in the oven. Bake slowly at 300°. For two pies, use 5 eggs and double the rest of the ingredients.
Preheat oven to 350°. Remove and finely chop mushroom stems. In medium bowl, combine chopped stems, soup mix, crabmeat, sour cream, bread crumbs, dill, hot pepper sauce and pepper; set aside. On lightly greased baking sheet arrange mushroom caps and fill with crabmeat mixture; brush with butter. Bake 15 minutes or until tender.
Blend the first 3 ingredients, then add the remaining ingredients. Mix well and pour into a 9 x 13 pan. Bake 40 minutes at 350°.
Dissolve jello in boiling water. Add strawberries, pineapple and bananas. Put 1/2 of mixture in mold. Chill until firm and top with a thin layer of sour cream. Add remaining jello mixture and chill for approximately 2 hours.
Cream butter, sugar and peanut butter. Add eggs; beat well. Mix dry ingredients in separate bowl. Add to butter mixture gradually. Spread thin in greased 13 x 9 x 2-inch cookie pan. Cook at 375° for about 14 minutes. When cool, frost.
Combine cracker crumbs and sugar. Stir in melted butter until well blended. Pat into 9-inch pie plate. Dip bananas in lemon juice (to maintain color). Arrange banana slices in bottom of pie. Arrange sliced strawberries on top. In saucepan, add cornstarch to undrained pineapple. Cook and stir over medium high heat until thick and bubbly. Cook for 1 minute. Add vanilla. Cool at room temperature. Spoon into pie. Chill several hours. Sprinkle with nuts. Easy to make and very festive on a hot night.
Saute almonds and chopped celery in oleo. Add chicken broth and bring to boil. Add rice; cover and turn burner off. Let mixture sit covered for at least 20 minutes.
Combine beer and chicken in 3-quart saucepan; stir over medium-high heat until stock is dissolved. Add carrot, celery and onion; cover and simmer until vegetables are tender. Blend 1 1/2 cups milk with flour in medium bowl. Gradually stir flour mixture into soup, blending well. Add remaining milk and cook, stirring until thickened, about 15 minutes. Blend in cheese slowly, stirring until melted. Season to taste with salt and pepper. Serve immediately.
Saute onion in butter in large heavy pot until tender. Add broth, water and pepper. Bring to a boil. Add spaghetti gradually so liquid continues to boil. Cook, uncovered, for 20 minutes or until tender. Add more water, if needed. Set aside 1/4 of pimento for garnish. Add remaining ingredients to spaghetti, cover and heat for 3 minutes. Turn into serving dish. Garnish with pimento and parsley.
Cream butter, shortening and sugar in a bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Sift dry ingredients together and add, alternating with milk; beat well after each addition. Stir in vanilla. Spoon into a greased, floured Bundt pan. Bake at 300° for 1 1/2 hours or until done. Cool on wire rack for 10 minutes and turn onto a cake plate.
Blend powdered sugar with enough cream to make frosting of spreading consistency. Add extracts and mix together. Add red food coloring to color.
Cook macaroni as directed. Add chopped onion to boiling macaroni to soften. Drain. In a bowl mix tuna, cheese sauce mix, can of soup and 2 ounces of grated cheese. Add noodles and onion. Mix well. Put in 9 x 9-inch pan and sprinkle with the remaining cheese on top. Bake at 350° for about 10 minutes
Mix all ingredients except bread together and chill before using. Trim bread and spread with mixture. Cut into 3 strips for parties. Can also be molded and served with cocktail crackers.
Cover whole chicken with water. Add 1 teaspoon salt. Cover and simmer until tender. Debone chicken. Measure 4 cups chicken broth; add soups and bring to a boil. Cut 12 tortillas into 1 1/2-inch squares. Drop into boiling broth and soup mixture. Reduce heat and simmer for 20 minutes. Sprinkle recipe with 1 teaspoon black pepper. Add chicken. Stir thoroughly. Yields 6 to 8 servings.
Mix together first 5 ingredients; then add raisins, walnuts, pineapple, coconut, dates, soda, baking powder and flour. Bake at 375° until done.
Boil cabbage in covered pan with about 1-inch of water about 10 minutes. Remove and reserve water. Take leaves apart carefully. Mix remaining ingredients and spoon loosely into each leaf. Roll up each one, folding towards center. Place in small roaster or large casserole dish. The center of cabbage can be cut in 6 sections and placed on top. Add reserved liquid. Cook at 325° for 1 1/2 hours. About the last 15 minutes of cooking, add 1 large can tomato paste or tomato soup and a large can of tomatoes.
Reserve 1 cup of juice from pineapple tidbits when drained. Mix together pineapple juice, sugar, flour and eggs. Cook over low heat, stirring until thick. Let mixture cool. Mix together pineapple tidbits, marshmallows and pecans. Add cooled pineapple juice mixture. Stir in 1/2 carton of Cool Whip. Mix all ingredients together and chill.
Cook spaghetti until tender. Drain. Saute chopped onions in skillet with a little bacon grease. Add spaghetti and crushed tomatoes. Let simmer for 15 minutes.
Place frozen bread dough on well-greased baking sheets. Grease top of each loaf. Let stand, covered, for 2 hours or until thawed. Do not let rise. Brown ground beef and sausage with onion and green pepper in skillet, stirring frequently; drain. Cool. Press dough with greased hands over surface of baking sheets. Layer with ground beef mixture and cheese. Roll as for jelly roll. Place seam side down on baking sheets. Bake at 350° for 20 minutes or until golden brown. Yield: 24 servings.
Heat the oil in a large heavy pot over medium-low heat. Add garlic and cook until it colors slightly but does not burn, 3 to 4 minutes. Watch the garlic carefully as it cooks, to be sure it does not burn. Once garlic starts to color, it cooks very fast. Remove from heat and carefully stir in the tomatoes and wine. Return the pot to medium heat. Stir in the parsley, basil, oregano, salt, pepper and sugar. Simmer uncovered, stirring occasionally, for 30 minutes. Serve immediately or cool and store, covered, in the refrigerator for up to 2 days or freeze the sauce for later use. Yield: 7 cups.
Mix together ingredients and stir well. Pour into uncooked pie shell and bake at 350° until done.
Put margarine, sugar, milk, cocoa and vinegar in a heavy saucepan. Stir and let come to a boil and boil for 2 minutes. Remove from heat and add other ingredients. Mix well and drop from spoon onto waxed paper. Can be poured into pan and cut into squares. No baking necessary.
Put grated cheese in baking pan. Combine soup, sour cream and onion and pour over potatoes. Pour butter over top, then top with corn flakes that have been rolled with a rolling pin and cheese. Bake in oven until cheese melts and potatoes cook a little more.
Cut fillets into strips. Place fillets in rapidly boiling, salted water. Return to boil. Drain. Ice immediately. Serve with cocktail sauce.
Brown beef and onions in a large skillet. Pour off any fat and stir in cooled macaroni, tomato sauce, corn, chili powder and salt. Simmer, stirring occasionally, for 5 to 10 minutes. Stir in cheese and serve immediately. Makes 4 servings.
Mix ingredients. Place mixture on top of cream cheese filling and bake for 10 minutes at 450°, then for 25 minutes at 400°.
Butter Bundt pan; place frozen rolls in pan. Mix remaining ingredients and sprinkle over and around rolls. Let raise overnight. Bake in morning in 325° oven for 45 minutes.
Brown onion. Add hamburger meat and brown. Add chili mix and other ingredients. Bring to a boil. Let simmer 20 minutes.
Cook broccoli until tender; drain. Cook celery and onion; drain. Mix mushroom soup, crushed crackers and cheese whip together. Mix cooked broccoli, celery and onion together.
Trim fat from steak. Cut into 1-inch cubes. Combine flour and pepper. Dredge meat in flour mixture, reserving the excess. Cook meat, 3/4 cup onion and reserved flour mixture in oil in a Dutch oven over low heat until meat is lightly browned. Add water and next five ingredients. Cover, reduce heat and simmer 1 1/2 hours. Stir in potato, 1 cup carrot and 1 cup onion. Cover and simmer 20 minutes. Add peas and cook 10 minutes. Yields 6 cups. Preparation time is 2 hours.
Mix with hands. When the mixture clumps, pour it hand to hand, kneading it and adding the liquid starch until the texture and consistency desired is reached.
Mix as any other fruitcake. Bake until firm. Use pan of water under cake and piece of Reynolds Wrap on top of cake. Take off Reynolds Wrap and let brown slightly.
Cut up the cucumbers to the size you want. Mix all the remaining ingredients and pour mixture over the cucumbers. Put them in the refrigerator. It needs no boiling. This will keep for months.
Combine sugar and corn syrup. Bring to boil; add peanut butter, vanilla and cereal. Stir. Spread in a 9 x 9-inch pan. Melt chocolate chips with 1 tablespoon peanut butter. Spread on bars.
Dissolve gelatin and salt in boiling water. Drain pineapple. Add syrup and cold water to make 3/4 cup. Add to gelatin. Chill until very thick. Whip until fluffy. Fold in pineapple, banana and marshmallows. Pour into a 1 1/2-quart mold. Chill until firm. Unmold. Makes 6 to 8 servings.
Melt butter in long cake pan. Add individual items in order listed, by sprinkling graham cracker crumbs over butter, then chocolate chips, nuts and coconut. Drizzle condensed milk over the mixture. Bake at 350° for 30 minutes.
Dump pie filling, then crushed pineapple into a 13 x 9-inch cake pan. Sprinkle dry cake mix on top. Pour melted butter over cake mix. Bake at 350° for approximately 45 to 60 minutes or until golden brown. Serve hot or cold.
Mix all ingredients and spread in a greased 10 x 15-inch pan. Bake in a 350° oven for 25 to 30 minutes. Cool and frost with icing.
Arrange lettuce on salad plates. Top with rest of ingredients. Drizzle with dressing and garnish with grapes.
Boil and debone chicken. Save 1 1/2 cups of chicken broth. Combine celery soup, chicken soup and sour cream. Mix until smooth. Layer chicken in a lightly greased 9 x 13-inch dish. Pour soup mixture over chicken. Sprinkle stuffing mix on top of soup mixture. Heat the broth saved from the chicken and butter. Pour over all. Heat in 350° oven for 30 to 45 minutes.
Sift cornmeal, flour, baking powder, salt and sugar together in a bowl. Add egg and milk; stir until well mixed. Let stand 5 minutes. Drop by small teaspoonfuls into hot oil in skillet. Fry until golden brown. Drain on paper towels.
Beat the eggs and add the milk, butter, sugar and salt. Mix in flour and beat. The butter will get cold, so it will look a little lumpy. Melt 1 teaspoon of butter in a heavy skillet over medium heat. Pour approximately 1/3 cup (or a little more if your skillet is larger) into the pan. Tip the pan so the batter covers the bottom in a thin layer. Fry until slightly brown on one side and flip to brown on the other. Keep warm in a 250° oven between layers of towel on a platter. Serve with butter, cane sugar, powdered sugar or lingonberry butter.
Beat egg yolks with sugar until light and pale. Combine flour and salt. Add to egg mixture alternately with the milk, beating well after each addition. The batter should be smooth. Add raisins. Beat egg whites until stiff and gently fold into batter.
Preheat oven to 300°. Grease and flour a 10-inch Bundt pan. Combine flour and baking soda; set aside. In large bowl, combine remaining ingredients; blend in dry ingredients. Pour batter into prepared Bundt pan. Bake 1 hour and 45 minutes or until wooden pick comes out clean. Cool 15 minutes. Turn out of pan. I have also baked this in 2 loaf pans, reducing baking time.
Mix well and pour into 10-inch unbaked pie shell. Bake in preheated 400° oven until filling begins to thicken; reduce heat to 350°. Pie is done when knife inserted near center of pie comes out clean. This is a Thanksgiving "must" in my family.
Preheat oven to 350°. Mix ingredients well. Pour into unbaked pie shell. Bake 50 minutes or until done.
Whip cream cheese until soft and fluffy. Beat in peanut butter and sugar. Slowly add milk, beating until well blended. Fold topping into mixture. Ladle into pie crust; sprinkle with peanuts. Freeze until firm before serving.
Cream together butter, sugars, eggs and vanilla. Stir in flour, salt, baking soda and oats. Mix well. Stir in raisins.
Mix meat, bread crumbs, soup mix and egg. Make small meatballs. Drop into boiling water and cook until done; drain. Mix chili sauce and jelly. Put meatballs and smokies in baking dish. Top with sauce and bake at 325° for 30 minutes. Can substitute barbecue sauce.
Mix cream cheese and powdered sugar together. Spread into bottom of crust. Add Cool Whip to top of this. Top with cherry pie filling.
Wash and dry chicken pieces. Squeeze one fresh lemon over pieces. In plastic bag, combine flour, salt, paprika and add chicken pieces and shake. Brown pieces in oil. Combine brown sugar, broth and bitters. Put cooked rice in bottom of pan; top with chicken pieces and pour broth on top. Top with one sliced lemon. Bake 1 hour at 375°.
Preheat oven to 350°. Grease 9-inch square pan. Bring water to boil and add oatmeal. Cover tightly; remove from heat. Let stand 20 minutes. Cream together butter and sugars, then add vanilla and eggs; mix well. Mix in oats. Sift together flour, soda, salt, cinnamon and nutmeg. Slowly add to oat mixture. Mix well and pour into pan. Bake 50 to 55 minutes or until middle is done.
In heavy pan, heat oil and cook garlic with lemon juice, wine, thyme, and salt and pepper to taste for 5 minutes. Add corn and simmer for about 3 minutes. Combine all. Refrigerate so flavors blend. Serve cold or room temperature. Serves 6.
Mix well. Place in 10-inch glass pie dish. Press down with wax paper. Great gift.
Mix cake mix and 4 eggs; add a cup of oil and sour cream. Beat well. Mix brown sugar and cinnamon together well. Take 1 cup of batter and mix with brown sugar mixture. Pour 1/2 of batter into a pan. Use the brown sugar mix and spoon it over the other batter. Take the rest of the batter and pour it over. Using a knife, swirl the two contents well. Bake at 350° for 1 hour. Use cream cheese icing to spread over hot cake.
Brown meat in skillet with onion and seasonings. Drain fat and place meat mixture in bottom of casserole; cover with the tomato soup. Layer string beans over soup and then top casserole with the mashed potatoes. Top with some butter and slices of American cheese. Bake in a 350° oven for 40 minutes.
You put sugar and cold water and hot water on it and cook it on the stove and then you eat it.
Baste and charbroil ribs 20 minutes on one side, 10 minutes on the other side, 20 minutes glazing. Total 50 minutes.
Mix up. Make a ball. Push with fork. Bake 375 degrees for 12 minutes.
Roll bread onto a 10 x 13-inch rectangle pan. In center third, layer ingredients in order given. Fold the two outer thirds over the center. Sprinkle cookie sheet with a light dusting of cornmeal. Bake at 375° until brown.
Combine ingredients and spoon into a greased 9 x 13 baking dish. Bake at 350° for 30-35 minutes or until hot and bubbly.
Combine broccoli and boiling water; cover and simmer until tender, drain. Chop broccoli to bite size. Arrange in greased 1 1/2-quart casserole dish. Combine soup and milk, stir. Pour 1/2 over broccoli. Sprinkle cheese over soup. Top with remaining soup. Combine crumbs and butter. Scatter evenly over top of casserole. Bake at 350° for 25 minutes or until lightly browned.
Mix thoroughly. Roll into balls and place toothpicks in each. Freeze until ready to dip.
In skillet, in hot oil, cook chicken 10 minutes or until browned. Remove; pour off fat. In same skillet, combine soup, water, mustard and pepper; heat to boiling. Return chicken to skillet. Cover; cook, over low heat, 5 minutes or until chicken is no longer pink, stirring often. Serve with rice.
Cook squash and onion in salted water. Drain well and mash. Add grated carrot, soup, sour cream and green chilies. Mix stuffing and melted butter. Line bottom of 9 x 13-inch casserole with half of buttered stuffing. Pour in squash mixture. Top with other half of buttered stuffing. Bake at 325° for 50 to 60 minutes, uncovered.
In crock-pot, add beans, picante sauce and cheese. Start to cook on High. Brown hamburger; drain grease. Add taco seasoning only (no water). Mix and add to crock-pot. Cook low for 2 to 3 hours. Add tomato last hour of cooking. Serve with corn chips.
Blend together the margarine and cream cheese. Add the powdered sugar. Combine the pudding and milk and add to above. Fold in the Cool Whip. (Place in refrigerator until crumbs are ready). Put the cookies in blender or food processor until crumbs. Put a layer of Oreo crumbs in bottom of plastic flowerpot, then a layer of mixture, etc. End with Oreo crumbs on top. Place silk flower in pot. Makes 1 large or 2 small pots (plastic flowerpots).
Combine zucchini, sugar, vanilla, eggs and oil. Mix in dry ingredients and nuts. Bake in 2 prepared loaf pans at 325° for 1 hour.
Layer the first 5 ingredients and top with salad dressing spread over to edge of pan. Sprinkle sugar on top, then cheese, then bacon crumbled on top.
Prepare coarse or fine bread crumbs. Empty crumbs into a large bowl with celery seed, salt, pepper, sage and thyme. In pot melt margarine with onion and bring to a boil for 1 minute. Stir constantly. Pour margarine and onion onto bread mixture. Boil water. Then mix water into bread mixture until mixture consistency looks moist. Pour or place mixture into 9-inch square pan and bake at 375° for 20 minutes.
Spoon ice crem into blender. Add all other ingredients, except maraschino cherries. Cover and blend until smooth (only a few seconds). Stir in chopped maraschino cherries. Pour into 4 wine glasses. Serve immediately. Makes 4 servings.
Beat egg. Add sugar and butter or oil. Sift together dry ingredients and add to egg mixture. Stir in vanilla. Add diced apples and 1/2 cup chopped nuts. Pour into a greased and floured 9-inch square pan. Bake at 375° for 30 minutes. Serve warm with ice cream or whipped topping.
Preheat over 450 degrees. Place ingredients in large bag, shake well, or just mix in bowl. Place in shallow baking dish. Bake, stirring occasionally for 40 minutes or until tender and brown. Garnish with parsley.
Mix all ingredients together in saucepan. Cook over medium heat until it boils. Mixture will slowly thicken. Cook for about 10 minutes, stirring constantly until thick. Pour over hot, buttered biscuits.
Combine first 6 ingredients with a spoon, mixing well. Pour into a 13 x 9 x 2-inch or square baking dish. Cover with strips of Velveeta cheese. Combine crumbled Ritz crackers with melted margarine and sprinkle on top of cheese. Bake at 350° for 35 minutes.
Combine all ingredients, except biscuits, in slow cooker. Cover and cook on low for 5 to 6 hours. Thirty minutes before serving, tear biscuit dough into 1-inch pieces. Add to your slow cooker, stirring gently. Cover and cook on high for an additional 30 minutes or until biscuits are fluffed up and cooked through.
Cream butter; gradually add sugar. Beating at medium speed, add eggs, one at a time. Combine flour and baking soda. Add to creamed mixture alternately with sour cream. Begin and end with flour mixture just until blended. Stir in flavorings. Pour in 8-inch greased Bundt pan, tube pan or bread pan. Bake at 325° for about an hour or until toothpick comes out clean. Cool in pan 10 minutes before serving.
Combine cucumbers, onions, peppers and pickling salt. Let stand 3 plus hours, then drain. Combine sugar, mustard seed, turmeric and cloves. Bring to a boil. Add to first mixture. Heat thoroughly. Do Not Boil! Place in jars and seal. SWEET PICKLES FROM DILLS
Melt chocolate and 3 tablespoons butter over low heat. Cool. Cream 2 tablespoons butter with cream cheese. Add 1 1/4 cups sugar gradually; cream until fluffy. Blend 1 egg, 1 tablespoon flour and 1 1/2 teaspoons vanilla. Set aside. Beat 2 eggs and remaining cup sugar until thick. Add baking powder, salt and 1/2 cup flour. Blend in chocolate, 1/4 teaspoon vanilla and nuts. Spread half the chocolate batter in a greased 8-inch square pan. Top with cheese mixture. Spoon remaining chocolate batter over top. Zig-zag knife through batter to give a marbleized effect. Bake at 350° for 35 minutes.
Slice potatoes with skins in a medium size microwave-safe bowl. Add sliced onion, bacon bits, salt and butter; pour water over potatoes. Microwave 10 to 12 minutes until tender, then add slices of cheese. Let melt. Serve hot!
Cut crusts of bread off and roll out flat. Spread each slice with cheese and roll up. Dip into butter and in cinnamon and sugar. Chill and cut into bite sized pieces and freeze. Heat at 400° for 10 minutes. Do not defrost before baking.
Melt first 3 ingredients over low heat. Cool slightly, then add marshmallows, coconut and nuts. Pour into a greased 9 x 13-inch pan. Refrigerate until cold. Cut into bars.
Tree and kill a good sized possum. Skin possum and remove glands and insides. Clean good. Scrape clean and scald in boiling water. Salt and pepper inside and out. Make a mixture of bread crumbs, applesauce and chestnuts, using equal amounts of each. Stuff possum with this mixture. Cover with sweet potatoes and one cup of water and 1/2 cup lemon juice. Bake in butter and baste often. Bake at 350° until tender.
Bake pie crust. In mixing bowl, mix eggs, cheese, sausage and bacon. Put into baked pie crust and bake at 350° for 30 minutes.
Layer the broccoli spears and chicken in baking dish. Mix the soup, mayonnaise, mayonnaise, curry powder and lemon juice. Spoon over the chicken. Sprinkle the cheese on top. Cover with the bread crumbs. Bake at 350° for 1 hour.
Clean and prepare fruit. Set 3 cups fruit aside. In saucepan, simmer 1 cup fruit and 2/3 cups of water for 3 minutes. Add sugar and cornstarch and remaining 1/3 cup of water. Boil for 1 minute, stirring constantly. Remove from heat. Put fresh fruit in prebaked pie shell. Pour glaze mixture over fruit all the way to edges. Chill.
Cream sugar and butter together. Beat until light and fluffy. Add eggs, one at a time, and beat well. Add flour. Beat in lemon extract and 7-Up. Pour batter into well-greased and floured jumbo fluted mold pan. Bake at 325° for 1 hour or 1 hour and 15 minutes.
Mix 1 stick margarine and cracker crumbs. Pat in 13 x 9 x 2-inch pan. Beat eggs, 2 sticks margarine and powdered sugar together for 15 minutes. Spread over crust. Layer sliced bananas, cover with pineapple and top with whipped cream. Sprinkle with nuts and cherries. Refrigerate overnight. Makes a very large cake.
Cook onion and garlic in oil slowly until tender. Add meat and brown quickly. Add remaining vegetables, olives and seasonings and simmer 10 minutes. Stir corn meal and salt into boiling water and cook until thickened, stirring constantly. Stir in butter and cook over hot water 20 minutes. Line bottom and sides of two-quart casserole with corn meal mixture. Pour in filling. Bake at 350° for 45 minutes. Sprinkle top with cheese and bake 15 minutes longer.
Preheat oven to 350°. Grease cookie sheets, or spray with Pam. Combine cake mix, egg whites, oats, raisins and oil in a large bowl; mix until well blended. Drop from rounded teaspoonfuls onto cookie sheets. Bake at 350° for 7 to 9 minutes. Cool for 1 minute on sheets, then remove to cooling rack.
Bake cake in a 13 x 9-inch pan. Make jello and chill just until it begins to gel. Poke holes in top of baked cake. Fill holes with jello on top of cake. Chill until set. Spread pie filling over cake and top with Cool Whip.
Combine crushed graham crackers, margarine, sugar and milk in saucepan; bring to a boil. Boil for 5 minutes.
Mix all ingredients except cheese. Place in greased baking dish. Sprinkle cheese over top. Bake at 350° for 30 to 35 minutes, covered. Serves 8 to 10.