HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place water, rinds and sugar in a 2-quart saucepan. Cover; bring to a boil and simmer until rinds are tender. Cool and remove rinds. Add lemon juice and chilled water. Stir briefly. Pour over ice cubes in tall glasses. Garnish with fresh mint.
Simmer first 6 ingredients for 10 minutes, then add orange juice. Drain off spices. Add some red coloring, if desired. You can also put orange slices on top for garnish. Should serve 30 to 40 people.
Lightly brown meat in a large skillet on medium high heat (drain). Add noodles. Drop cottage cheese evenly with spoon over noodles. Sprinkle with cheese, spaghetti sauce, parsley flakes and salt. Cover skillet. When steam appears, turn heat to the lowest position. Cook for 30 minutes. Sprinkle grated cheese over top, return cover and let stand on warm until cheese melts - about 5 minutes. Serves 8.
Mix flour and salt in bowl and add oil and water. Stir with fork until holds together. Makes double crust. Moisten table and roll between wax paper.
Mash bananas. Add sugar and slightly beaten egg. Ad the melted butter and the blueberries. Combine the dry ingredients and stir gently; add to banana mixture. Bake in a 375° oven for 20 minutes. Makes 12 muffins.
Press cookie dough evenly into an ungreased 12-inch pizza pan. Bake at 350° for 20 to 22 minutes until done. Cool for 5 minutes. Spread gently with cream cheese and sprinkle evenly with fruit, coconut and marshmallows. Bake another 8 minutes until marshmallows are lightly browned.
Heat butter in large heavy saucepan. Add onions and cover; cook over low heat 20 minutes. Stir in broth and Worcestershire sauce. Simmer for 1/2 hour. Place bowls on cookie sheet; put chunks of bread in each bowl and pour in soup. Top with cheese slices. Place under broiler about 4 minutes or until cheese lightly browns.
Melt butter. Add 1/2 the white chocolate and cover. Blend eggs, sugar, vanilla and salt. Add to mixture. (It's okay if the chocolate is not all melted.) Add flour and walnuts. Blend in remaining white and dark chocolate. Place foil on a cookie sheet with sides and pour on batter. Bake in a 350° oven for 35 minutes.
Cream sugar and butter. Add remaining ingredients. Bake in greased pan at 350° about 25 minutes.
Sprinkle the apples with a little lemon juice. Add mashed bananas and mix well. Cream butter and sugar, add eggs and beat well. Stir in apples and bananas. Sift dry ingredients, add flavoring. Add to apple/banana mixture. Spoon onto 2 greased and floured loaf pans to bake at 325 degrees for 1 hour.
Cream shortening, butter and sugar; add eggs one at a time and beat well. Add flour and baking powder alternately with milk. Add vanilla and pineapple; blend well. Place in cold oven. Bake at 325° for 1 1/2 hours. Let stand a few minutes before removing cake from pan.
Mix all ingredients except croutons and butter. Turn into a buttered casserole. Top with croutons and dribble the melted butter over all. Bake at 350° for 30 minutes. Makes 4 servings.
Dissolve jello in boiling water and pour into mixing bowl. Add all the rest of the ingredients to bowl and mix. Pour into a serving bowl and chill until ready to serve.
Combine pork and beans, brown sugar, onion, catsup, molasses and pepper in 2 quart saucepan. Cook over medium heat for 10 minutes or until onion is tender. Yields 4 servings.
Boil vinegar, water, sugar, salt and mustard. Simmer 3 minutes in open saucepan. In a large, heavy skillet, heat the oil until hot but not smoking. Add mustard seed and saute until they begin to pop. Stir in cabbage. Saute 1 minute. Stir in pepper and saute 1 minute. Add vinegar mixture and simmer for 1 minute. Drain vegetables in sieve over a saucepan. Transfer vegetables to bowl. Boil liquid until it reduces to about 3 tablespoons. Stir into vegetables. Chill, covered, overnight or 1 hour. Serves 4.
Combine rice, beef, onion, salt, crumbs and paprika. Mix. Form into balls about 1 1/2 inches diameter. Mix soup, green pepper, water and Worcestershire sauce. Pour over meat balls in casserole dish. Bake in 350° oven for 45 minutes or until done. Check while baking so sauce does not dry up.
Dissolve jello in hot water. Set aside. Add orange juice, sugar and cranberry sauce. Pour into 1-quart mold. Chill overnight.
Mix crushed pretzels, margarine and sugar together and press in a 9 x 13-inch pan. Bake at 400° for 8 minutes. Cool. Combine cream cheese, Cool Whip and sugar. Mix well. Spread on cooled crust. Mix jello with water and then add frozen berries. Stir until berries soften and jello thickens. Gently pour or spread mixture on top of cream cheese layer. Refrigerate.
Brown ground beef with onion. In a separate pan, cook celery, green pepper and carrots in water to cover, 10 minutes. Add potatoes and cook 10 minutes more. Add remaining ingredients and simmer until heated through. Yield: 6 servings.
Cook diced potatoes in boiling water for 3 minutes. Drain and mix with onions. Heat bacon fat or butter in an 8-inch skillet and add potatoes and onions. Fry, bringing up from bottom with a spoon or spatula now and then to ensure even cooking. Season to taste with paprika, salt and pepper.
Soak the lima beans overnight in water. Peel the next day. Put peeled lima beans in a pot with water and boil until tender. Drain. Put in 2 cups sugar and mix well. Put into refrigerator until cold.
Cook spinach; add cottage cheese, salt and nutmeg. Beat egg whites stiff; fold through mixture and pour into greased baking dish. Bake at 350° for 20 minutes.
Brown chops and onion in nonstick ovenproof skillet or Dutch oven, about 4 minutes per side. Add sauerkraut, apple slices, apple juice, sage and pepper. Cover tightly. Bake in moderate oven at 350° for 30 minutes, until chops are no longer pink.
Scrub potatoes. With a vegetable peeler or sharp knife, remove a thin strip of peel around center of each potato. Place potatoes in a 1 1/2-quart casserole. Add 2 tablespoons butter and the water. Cover with plastic wrap. Microwave on High for 12 to 16 minutes. Let stand, covered, while cooking beans. Place remaining butter in a large shallow bowl. Microwave on High until melted. Add remaining ingredients. Cover with plastic wrap. Microwave on High for 7 to 9 minutes. Let stand, covered, for 3 minutes. Remove cover and surround with cooked potatoes. Makes 6 servings.
Lightly mix beef, potatoes, onion, parsley, salt, pepper, Worcestershire sauce and milk. Turn into greased 1-quart casserole. Mix corn flakes and butter; sprinkle over top. Bake at 350° about 30 minutes or until heated through. Pass catsup and mustard. Serves 4.
Place onion in chicken cavity and	boil in 1-quart salted water with bouillon cubes. Remove and debone, reserving liquid. Cook spaghetti in liquid by bringing to a boil. Add spaghetti and bring to a second boil. Cover and remove from heat.	Leave until all	liquid	is absorbed. Mix in remaining ingredients and stir until cheese melts. Bake in 9 x 13-inch pan at 350° for 30 to 35 minutes until bubbly.
Thinly slice tops from tomatoes. Remove pulp. Drain shells, upside-down on paper towel. In small bowl, combine deviled ham, sour cream and horseradish. Spoon mixture into pastry bag with medium rosette tips. Fill tomatoes with ham mixture. Refrigerate. Garnish with parsley.
Take sausage out of skin and break up. In skillet, brown sausage, onions and oregano. Scrub zucchini and slice thin; add to skillet when sausage is half done. Cook until zucchini is soft. Boil water for ziti following package directions; drain. Mix ziti and sausage mixture together. Top with grated cheese.
Line deep dish with pastry. Add corn to fill dish; season with salt and pepper. Add enough milk to moisten. Cover with top crust. Put hole in center. Bake for 15 minutes at 425°, then at 350° until done, about 20 minutes.
Combine oil, sugar, vinegar, salt and pepper in saucepan. Bring to a boil; cook until sugar is dissolved, stirring constantly. Combine the vegetables in a salad bowl; mix lightly. Pour hot dressing over vegetables; toss lightly. Marinate, covered, in refrigerator overnight. Drain 1/2 of marinade from salad before serving. Makes 6 to 8 servings.
Fry sausage and onion, breaking sausage into small pieces, until sausage is brown. Drain. Drain sauerkraut and squeeze dry. Add to sausage mixture with 1/4 cup bread crumbs, cream cheese, parsley, mustard and salt and pepper. Mix well and chill overnight. Place flour in a shallow bowl. Place eggs and 2 tablespoons water in another bowl, beating lightly to combine. Place bread crumbs in a third shallow bowl. Shape sauerkraut mixture into small balls. Roll in flour, then in egg mixture, then in bread crumbs. Fry balls, a few at a time, in deep fat heated to 375° until brown. Drain on paper towels, then transfer to baking sheet with sides and bake in 375° oven for 15 to 20 minutes. Makes 4 to 5 dozen balls.
In a large bowl, mix all ingredients and chill for at least 2 hours. Makes a great dip for vegetables and chips. Makes a great sandwich spread, too! Serves a lot!
Combine 1 cup sugar, 3 tablespoons butter and egg. Add milk and vanilla. Mix baking powder with flour, then add to mixture. Mix just until blended. Pour into a greased 9 x 13-inch pan. In a saucepan, combine water, cherries (with juice), 1 1/2 cups sugar and 2 tablespoons butter. Bring to a boil and pour over batter immediately. Bake at 350° to 375° for about 40 to 45 minutes or until cake and pudding reverse positions and the cake springs back to a light touch.
Sift together first 6 ingredients. Cream margarine and sugar until fluffy. Beat in unbeaten egg; stir in molasses and orange rind. Blend in dry ingredients and then chill overnight. Roll dough 1/8-inch thick on lightly floured board. Cut into desired shapes with cookie cutters. Bake on ungreased cookie sheet at 375° for 8 to 10 minutes. Makes about 6 dozen cookies.
Cook meat in skillet until light brown. Sprinkle taco seasoning and add other ingredients. Stir and cook a little while; then pour over taco chips in a baking dish and bake. Then cover with grated cheese.
Cream sugar and butter until fluffy. Add vanilla. Add melted chocolate and gradually add eggs, one at a time. Beat each egg 1 1/2 minutes. Pour into	pie shell and chill. Prepare pudding as directed on package and pour over chocolate layer. Chill for 2 hours.	Garnish with whipped cream and add chocolate curls.
Mix; let stand 3 to 4 hours.	Cook on low temperature until thickened and seal.
Preparation time: About 1 hour and 30 minutes. Yield: 2 medium sized loaves.
Crush cookies and fold the cookies and nuts into Cool Whip. Spread half of mixture in 10 x 13-inch pan. Spread softened orange sherbet over this. Top with the rest of the cookie mixture and freeze.
Put ingredients as listed into a bowl; mix. Put eggs in, one at a time; blend each one. Put the nuts in by folding, not mixing. Bake at 350° for 1 hour in ungreased tube pan.
Boil first four ingredients for 3 minutes. Add last three ingredients. Drop on wax paper.
Mix milk and egg in a bowl. Dip chicken in mixture and cover with bread crumbs. Brown rapidly in oiled skillet and place in baking dish. Add 1/2 bottle of dressing. Cover and bake at 350° for 30 to 45 minutes. Can make gravy with drippings from pan. Serve with rice or mashed potatoes.
Combine sugar and oil in mixing bowl. Beat for 5 minutes and add eggs one at a time. Continue to beat well until combined. Add dry ingredients mixing well. Fold in apples, raisins and nuts. Bake in 350° oven for 1 hour in a 9 x 13-inch pan. Cool on rack for 30 minutes before serving. Serves 16 - 20.
In a large saucepan, beat together eggs, sugar and salt, if using. Stir in 2 cups of the milk. Cook over low heat, stirring constantly, until mixture thickens and just coats a metal spoon. Remove from heat. Stir in remaining 2 cups of milk and the vanilla. Cover and refrigerate until thoroughly chilled, several hours or overnight. Just before serving, pour into a bowl or pitcher. Serve immediately.
Cream butter, cheese and milk until smooth. Add corn and mix. Pour in well greased 2 quart casserole dish. Bake at 350° for 30 minutes or until bubbly.
Flatten bread. Combine rest of ingredients and spread in bread; roll up. Dip in melted butter. Slice in thirds and bake on ungreased cookie sheet for 15 minutes at 425°. May be frozen before being baked.
Brown ground beef in skillet and place in crock-pot. Add all remaining ingredients except dry spaghetti. Stir well. Cover and cook on low for 6 to 8 hours (high 3 to 5 hours). Turn on high the last 1 hour and stir in dry spaghetti. Serves 4.
In a large container, mix all ingredients then pour punch into freezer bags. Freeze. Thaw until slushy before serving. Place into punch bowl and pour ginger ale over. Stir and serve. Makes 20 servings.
Brown meat, onion, green pepper and celery. Drain fat. Add seasonings and tomato sauce. Cut potatoes in half; scoop out and reserve shells. Mash potatoes and mix with meat; fill shells. Sprinkle cheese on top. Bake 15 minutes at 400°. Serves 4.
Cook in a large pot, all ingredients except meat. On medium heat, brown meat; stir in meat with ingredients in pot. Turn down heat to low; cook for 1 1/2 to 2 hours, stirring occasionally until done.
Put all ingredients in bottle. Cover and shake well before using. Makes 3/4 cup. Keep in refrigeration when made.
Cook bacon until crisp; drain and crumble. Save 1/4 cup of drippings. Cook onion in the drippings until tender but not brown. Blend in flour, sugar, salt, celery seed and pepper. Add vinegar and 1 cup of water; cook until thickened. Stir in bacon, potatoes and eggs. Better if let stand overnight.
Mix together. Serve warm with taco chips. If I use the hot salsa, I leave out the red pepper. I also melt cheese a little in microwave.
Heat oven to 325°. Grease and flour 9 x 9 x 2-inch pan. Beat all ingredients in large mixer bowl on low speed, 30 seconds. Beat at medium speed for 3 minutes. Pour into pan. Bake until wooden pick comes out clean, about 50 minutes. Serve with whipped cream or applesauce.
Scald milk. Add salt, oil and sugar, then pour over yeast. Add flour and mix well. Knead a few times and roll out on a floured surface. Cut out rolls and brush tops with butter. Let rise 1 hour. Bake at 350°.
In large bowl combine sugar, water and yeast. Dissolve and let set for 10 minutes, then add milk, eggs and salt; mix well. Add flour, knead until dough don't stick to hand. Let rise for 1 1/2 hours. Make rolls; let rise for 1 hour. Bake at 300° until brown. Use flour on hands and dough to make rolls. Grease cookie sheet.
Cut carrots in large chunks; cook. Drain; add milk, butter and brown sugar. Let simmer for about 2 minutes. Remove from heat. Yields 4 to 6 servings.
Melt oleo and saute onion. Add soups, chilies and chicken. Line casserole dish with Doritos or corn chips. Add layer of chicken mixture, 1/2 pound cheese (grated) and another layer of Doritos or corn chips. Alternate until all is used. Bake in 350° oven for 30 minutes.
In medium mixing bowl, stir together flour, baking powder, salt, apple pie spice and baking soda. In small bowl, stir together egg, apple juice, honey and oil. Add all at once to flour mixture, stirring until blended, but still slightly lumpy. Pour about 1/4 cup batter onto a hot, greased griddle. Cook 2 to 3 minutes, until pancakes have a bubbly surface and slightly dry edges. Turn and finish cooking.
Mix all ingredients and pour into two 8 or 9-inch pie pans. Bake 40 to 50 minutes at 375°.
Layer the first 3 ingredients in a 9 x 13-inch dish. Beat together the remaining ingredients. Pour over layers. Refrigerate for day and night, if possible. Bake at 350° for 45 to 50 minutes.
Chill ingredients before mixing. Mix in punch bowl, using ice cream scoop to add sherbet.
Saute onions and margarine. Add soup, water and eggs to casserole dish. Add cooked broccoli. Add cheese and rice. Stir until cheese melts. Cover with paprika and bread crumbs. Bake at 350° for 20 to 30 minutes.
Preheat oven to 350°. Sift flour and baking soda onto wax paper. Mix brown sugar and butter in a bowl until crumbly. Stir in flour mixture, coconut and oats. Press firmly into a greased 9-inch square pan.
Melt butter over low heat. Remove from heat; stir in brown sugar until blended. Cool. Stir in egg. Sift together flour, baking powder and salt and stir in. Stir in vanilla and walnuts. Spread in well-greased 8-inch square pan. Bake until when touched lightly with finger only a slight imprint remains. Do not overbake. bake at 350° for 25 minutes.
Cream butter and sugar. Add eggs. Add dry ingredients alternately with buttermilk. Fold in jam and preserves. Bake in tube pan at 300° for 2 hours or until done.
Combine all ingredients. Cook slowly until thick. Pour into hot, sterilized jars and seal. Use in recipes calling for Ro-Tel tomatoes or serve as a dip with chips or tacos.
Wash tender poke. Add to boiling water. Boil until wilted. Drain poke. Add vinegar, salt and sugar. Cook until done or soft. Put in jars and seal.
Fill quart jar with pickle-size cucumbers and add salt, garlic and dill. Fill with water. Let set 1 week before eating.
In a food processor, mince garlic and ginger. Add rest of ingredients and blend well. Store in a glass jar in refrigerator. Keeps indefinitely. Makes 1 1/4 cups.
Cream together oil and sugar; add egg. Sift flour with salt. Add flour alternately with milk to creamed mixture, beating after each addition. Add coconut, lemon and vanilla flavoring and pudding mix. Pour into a greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 30 minutes or until cake is done.
Mix sugar and cocoa. Add milk and Karo syrup. Stir while cooking until sugar melts. Cook until it forms a ball when a little bit is dropped in cold water. Set in pan of cold water to cool. Add butter and vanilla. Beat until thick. Pour in buttered pan and cut into squares when hardened.
1. Prepare cake mix as directed on pkg adding 1/3 c. of the evaporated milk. Put half of this mix in a 13 x 9 pan. Bake at 350° for 15 minutes. 2. Meanwhile melt caramels and 1/3 c. evaporated milk. Add nuts. 3. Pour caramel mixture over cake. Add chocolate chips, then top with remaining cake mix. 4. Bake at 350° for 30 minutes.
Saute onion in the butter. Cook broccoli according to package directions. Mix all ingredients together. Bake 45 minutes at 350° in a 1 1/2-quart casserole dish.
Cut onions into slices. Combine other ingredients, beating together just until all dry ingredients are well moistened. Coat onion rings well with batter. Fry a few at a time in deep hot oil at 375°, turning once with fork. When onions are golden, drain on paper toweling, then sprinkle with salt.
Heat oven to 375°. Put apples into greased 1 1/2 qt. shallow baking dish. blend flour, sugar, cinnamon, nutmeg and salt with butter or margarine to a mealy consistency; sprinkle over apples. Bake 30 to 40 min. or until apples are tender and topping is slightly crusty and brown. Serve warm with whipped cream or ice cream, if desired. Makes 6 to 8 servings.
Cream butter and sugar; add 2 eggs, 1 at a time, then 1 cup flour; add other eggs, 1 at a time. Add the second cup of flour and then the flavoring. Pour into a greased tube pan and bake at 325° in a preheated oven for 1 hour.
Peel potatoes if the skin is tough, otherwise just scrub and rinse them. Cut potatoes into thin slices but not all the way through. Use a handle of a spoon to prevent knife from cutting all the way. Put potatoes in a baking dish. Fan them slightly. Sprinkle with salt and drizzle with butter. Sprinkle with herbs. Bake potatoes at 425° for about 50 minutes. Remove from oven. Sprinkle with cheeses. Bake potatoes for another 10 to 15 minutes until lightly browned. Cheeses are melted and potatoes are soft inside. Check with fork.
Grease 1 1/2-quart casserole lightly with oil. Cook mushrooms and peppers in oil until peppers are tender. Stir in flour, salt and pepper. Mix broth with milk. Add slowly to flour mixture, stirring constantly. Cook until thickened. Stir in chicken and pimento. Mix in spaghetti. Pour into casserole. Sprinkle with cheese. Bake at 350° until bubbly throughout, about 30 minutes. Makes 4 (1-cup) servings, 375 calories per serving.
Mix all but soda and cook until it forms a hard ball in water. Stir in soda well. Pour over popcorn and form into balls. Makes about 12 balls.
Combine cake mix and spices in bowl. Add eggs, pumpkin and 1/3 less water than called for on cake mix box. Stir in raisins and nuts. Pour into greased tube pan. Bake at 350° for 50 minutes. Glaze with toppings of your choice.
In saucepan, brown frankfurters and cook onion in butter until tender. Stir in remaining ingredients except cheese. Pour into 1 1/2-quart casserole. Bake at 400° for 25 minutes or until hot; stir. Arrange cheese in lattice shape on top of casserole. Bake until cheese melts. Makes about 5 1/2 cups.
Put in saucepan. let simmer, but do not boil. Bake meat until tender, then pour 1/2 dip over meat. Let simmer in oven approximately 10 minutes. Serve remainder of dip with meat on table. Keep leftover dip in refrigerator but remove lemon slice.
Place graham crackers in a food processor and grind until desired consistency. That's it. Can be used as topping on cereal, oatmeal, sundaes, etc.
Shred chicken and mix with other ingredients. Chill. Serve with jumbo corn chips.
Mix cracker crumbs, sugar and margarine; press firmly into 9-inch pie plate. Chill.
Grease tube cake pan. Preheat oven to 325°. Mix cinnamon and sugar. Roll quartered biscuits in sugar and cinnamon and layer biscuits and nuts. Mix brown sugar, butter and orange extract. Bring to quick boil and pour over layered biscuits and nuts. Bake for 30 to 40 minutes. Mix 10x sugar with just enough water to drizzle over cake.
Mix all ingredients. Shape into 1-inch balls and place on a microwavable dish. Microwave for 4 minutes on High. Rotate dish and microwave for 4 minutes or until fully cooked. Makes approximately 5 dozen.
Drain crab meat; remove any shells or cartilage. Chop crab meat. Combine all ingredients except bacon; mix thoroughly. Chill 30 minutes.
Mix cake mix as directed. Put 1/2 of batter in prepared 9 x 13-inch baking pan. Bake 12 minutes at 350°. While cake is in oven, melt caramels. Add evaporated milk and melted margarine. Pour over baked cake. Spread pecans and chocolate chips over the caramel. Pour remaining batter over the top of cake. Bake at 350° for 20 to 25 minutes.
Mix all ingredients (except last 2) together. Sprinkle with 3/4 cup cheese. Drizzle with melted margarine. Bake 45 to 60 minutes at 350°. Excellent served with brisket!
Mix all the vegetables, seasonings, tomatoes and water together in a soup kettle. Wash rice and sprinkle over top of liquid. Place the soup bone in the kettle. Cover kettle. Bring to steaming point, turn to low heat and cook slowly for about 3 hours or longer, if that fits in better with your plans. When ready to serve the soup, remove the soup bone and add to soup the little particles of meat that might be clinging to it. The bits of meat make a richer soup. The soup is then ready for serving. Serves 8.
Add lemon juice to Paul Newman's dressing. Marinate chicken in this mixture at least 2 hours. (Overnight is best.)
In a large heat resistant bowl, dissolve your gelatin in boiling water with a wire whisk. Stir in yogurt, and fold in whipped cream with a wooden spoon. Pour mixture in the pie crust. Spread whipped topping on the pie. Refrigerator for 2 hours or overnight. Cut into 8 pieces. Makes 8 servings. 3 points per serving.
Brown meat and drain. Set aside to cool. When cooled, put in bowl and mix with all other ingredients. Stuff cooled shells with filling. Put half of the sauce in baking dish. Lay filled pasta on bottom. Add rest of sauce. Top with Mozzarella cheese. Bake 1 hour at 350°.
Place syrup, sugar and water in heavy saucepan and cook over low heat.	Stir only until sugar is dissolved. Cook until syrup mixture reaches soft ball stage. Check this by dropping syrup into ice water. Beat egg whites on high speed until stiff. Continue beating egg whites and pour off half of syrup (soft ball stage) over egg whites. Continue cooking remaining half of	syrup until it forms a hard crack. Add remaining syrup and vanilla. Beat until	mixture is stiff enough to spoon onto wax paper.