HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix well all ingredients, except brown sugar, pineapple and cherries. Sprinkle brown sugar in pan or baking dish. Arrange pineapple rings; place a cherry in center of each ring. Pat ham loaf mixture over entire surface of pineapple. Bake in 350° oven for approximately 1 hour. When done, drain off excess liquid in bottom of pan. Remove cover. Place meat platter over meat loaf and invert pan. Makes eight servings.
Combine vinegar, celery seed and mustard seed; set aside. Cook and drain potatoes. While potatoes are warm, drizzle with vinegar mixture. Sprinkle with sugar and 1/2 teaspoon salt; chill. Add cabbage, corned beef, pickle and onions. Mix dressing (mayonnaise, milk and 1/2 teaspoon salt). Pour over salad and mix lightly. Makes 8 servings.
Dissolve jello in 1 1/2 cups boiling water. Add juice from the 3 cans of fruit. Chill until half firm. Mix in cans of fruit. Add yogurt. Set in 1 large oblong glass baking pan until firm. Sprinkle with cheese. Ice with Cool Whip. Garnish top with more grated cheese. Serves 8 to 10 people.
Heat oven to 350°. Mix flour through eggs with an electric mixer. Spray three 9-inch round cake pans with Pam. Pour batter evenly into pans. Bake for 20 minutes or until done (test with toothpick). Cool for 10 minutes on rack. Remove from pans carefully.
Put the last 4 ingredients in a bag and tie. Combine sugar, vinegar and spices tied in a bag. Bring to a boil; simmer 5 minutes. Add vegetables. Bring back to a boil. Remove spice bag. Pack chow chow in hot jars. Seal at once.
Mix together ground beef, eggs, onion soup mix, water and crackers. Form into balls 1 1/2 inches in diameter, then brown in skillet. To make sauce, combine remaining ingredients in bowl. Lightly grease 13 x 9-inch pan. Spread half of sauce over bottom. Top with meatballs, then remaining sauce. Cover and bake at 325° for 1 hour. Uncover and bake 30 to 40 minutes longer. Serve over noodles or rice. Makes about 3 dozen, about 8 to 10 servings.
Mix the mayonnaise, sugar and vinegar in a serving bowl. Mix the broccoli, cauliflower and onion with the mayonnaise mixture. Add the bacon bits. Add the cashews when you're ready to serve.
Combine sugar, flour and cocoa. Mix in water, butter and oil. Bring to boil. Add buttermilk, soda and salt. Add eggs. Bake for 20 minutes at 350° in 9 x 13-inch pan.
Heat oven to 375°. In 10-inch ovenproof skillet, melt margarine; stir in flour, salt and pepper. Cook 1 minute, stirring constantly until smooth and bubbly. Gradually stir in chicken broth and milk; cook until thickened, stirring constantly. Add chicken, onions, peas and carrots; cook until hot and bubbly. Separate dough into 10 biscuits. Arrange biscuits over hot chicken mixture. Sprinkle with poppy seed. Bake at 375° for 20 to 25 minutes until biscuits are brown.
In a small bowl, mix sour cream and cream cheese. In a glass casserole dish, layer meat, cheese, dressing, lettuce, tomatoes and jalapeno peppers, if desired.
Cook milk and flour until thick. Let cool. Add milk, sugar, Crisco, butter and vanilla. Beat until well blended and no longer grainy.
Soak cucumbers, onions and salt for two hours. Drain, but don't rinse.
Wash the sauerkraut first with cold water and drain well. Cook with the other ingredients, simmering for several hours, longer the better.
In a 2-quart saucepan, slowly melt chocolate over low heat, stirring constantly to avoid scorching. Remove from heat; beat until smooth. Stir in marshmallows and nuts. Spread in buttered container. Chill to firm chocolate. Cut lightly in squares. Store in refrigerator.
Boil chicken until white. Add 2 1/2 teaspoons salt. Cut chicken in halfway lengthwise and then into thirds widthwise. Spread evenly into baking pan(s).
In large skillet put cooking oil, chopped onions, celery chopped, bell pepper chopped. Saute until onions are clear. Add a little water. Add chicken (after being deboned). Simmer about 30 minutes. Add salt, brown sugar, mustard, ketchup, celery seed and can or 1/2 can of Ro-tel tomatoes depending on how hot you like it. Stir often. Salt and pepper to taste. When almost done, add can of Cream of Chicken soup. Add water to keep from sticking. Keep stirring on low heat. (You may substitute Cream of Celery soup and you may substitute other meats for this sauce.)
Boil chicken (save broth). Debone chicken and chop. Saute onions and peppers in oil. Cook noodles in broth. (Don't drain.) Mix all ingredients. Bake in casserole (1 large or 2 small) at 325° until bubbly.
Preheat oven to 400°. Mix Bisquick and water. Add sausage and cheese. Mix well with hands. Make small balls (can be flattened). Bake for 10 minutes or until browned.
Prepare pudding as directed on box. Line bottom and sides of large serving bowl with vanilla wafers. Slice bananas and arrange on top of wafers. Pour pudding over wafers around edge of serving bowl. Top with Cool Whip; decorate top with sprinkles.
Cook onion and garlic in salad dressing in skillet until tender. Add cauliflowerets and 1/4 cup water. Cook, covered, over low heat for 10 minutes. Add green pepper; cook until cauliflower is tender, about 5 minutes. Stir in remaining ingredients. Cook until heated through. Serves 8.
Cook carrots in boiling salted water to cover, 8 to 10 minutes or until tender; drain. Place carrots in food processor for 15 seconds. Add sugar and next 5 ingredients and process until smooth, stopping once to scrape down sides. Pour mixture into 6 lightly greased 8 ounce baking dishes. Place on a baking sheet and cover with foil. Bake at 350° for 15 minutes. Remove from oven, uncover and sprinkle with Pecan Topping. Bake 20 minutes. Serve with whipped cream, if desired. Makes 6 servings.
Cream sugar and eggs together; blend in oil with mixer. Sift flour, cinnamon, baking powder and soda together. Add gradually to creamed mixture. Beat at medium speed until well blended. Add pumpkin and blend well. Stir in nuts. Bake at 375° in well-greased and floured 10-inch tube pan for 1 hour or until tester comes out clean. Cool in pan for 15 minutes. Remove from pan.
Combine lamb, eggs, olive oil and lemon juice. Melt butter; add flour and mustard. Stir stock in slowly. Add Worcestershire sauce and salt as needed. Cook and stir the sauce until it is boiling. Add the lamb and egg mixture. Heat thoroughly. Serve it over toast points.
Cook potatoes to tender and dice. Mix remaining ingredients in a bowl. Stir now and again to marinate. Add potatoes to vegetable mixture and mix. Serve by itself or put on bed of lettuce.
Cook pasta, drain and rinse with cold water. In small bowl, whisk together oil, vinegar and seasonings. In large bowl, combine pasta, dressing and remaining ingredients. Cover; refrigerate. Makes 12 servings.
Combine all ingredients, except chicken. Dip chicken pieces in melted margarine. Roll in coating mixture. Place in baking dish; cover with foil. Bake at 350° for 30 minutes, covered. Remove cover; bake another 30 minutes, or until done.
In a large skillet, combine all ingredients except the tomatoes and cheese. Cover loosely and cook about 10 minutes or until tender, stirring occasionally. Add tomatoes and cheese; cook 1 to 2 minutes or until heated through. Serve immediately.
In a saucepan saute green onions in butter until tender. Add broth and dill weed. Bring to a boil; simmer 5 minutes. Add cucumber; simmer 2 to 3 minutes, until tender-crisp.
Mix cake mix according to box directions. Grease a 9 x 13-inch pan and place rhubarb in bottom of pan. Sprinkle dry jello over the rhubarb, then sugar. Add marshmallows, then spread cake batter over all. Bake for 1 hour at 350°. Let cool for a couple of minutes, then turn over.
In a large bowl, combine all ingredients. Mix lightly. Serve on lettuce covered plates. Serves 6.
Dump cherry pie filling into 9 x 13-inch pan. Sprinkle yellow cake mix over it. Cut butter over all. Bake about 20 minutes or until brown.
Pour boiling water over Crisco, salt and sugar. Let stand until lukewarm. Dissolve yeast in 1/4 cup warm water and 1/2 teaspoon sugar. Add to mixture with beaten egg. Add flour and knead well. Put in refrigerator until ready to use. Make rolls out into pan. Bake at 400° for 15 to 20 minutes.
Melt butter with milk in top of double boiler placed over boiling water (upper pan should not touch water). Add frosting mix; stir until smooth. Cook and stir over rapidly boiling water for 5 minutes or until smooth and glossy. Add flavoring and desired food coloring. Drop from teaspoon onto waxed paper, swirling tops of candies with teaspoon. (If mixture thickens, add a few drops of warmed milk.) Cool candy until firm. Makes 3 1/2 to 4 dozen.
Combine water, green pepper, onion, 1 tablespoon butter and salt in a large mixing bowl. Cook on high for 3 minutes or until mixture comes to a boil. Add cornmeal and beat vigorously to eliminate any lumps of cornmeal. Add corn, cheese, egg yolks and then milk. Add baking powder and stir to blend. Set aside. Beat egg whites until stiff peaks form. Fold into cornmeal mixture. Mixture will have tendency to separate into 2 layers. Place remaining butter in a 11 3/4 x 7 1/2 x 1 3/4-inch baking dish. Cook on high for 3 seconds or until butter is melted. Swirl dish to evenly coat bottom of dish. Pour corn mixture into dish. Cook at medium-high for about 20 minutes or until center feels fairly firm to touch. Makes 4 main or 8 side dish servings.
Cook green peppers and onions in butter until tender not brown. Blend in flour, salt and pepper. Add tomatoes and cook until thickened. Add cheese; stir until melted. Add shrimp and heat. Combine rice, water and salt; cook as directed. Serve shrimp mixture with hot rice. Makes 4 to 6 servings.
Put first 5 ingredients in bowl. Cut in margarine. Add egg, orange peel and orange juice all at once. Stir. Fold in raisins and cranberries. Put into greased loaf pan. Bake at 350° for 1 hour and 20 minutes.
Dissolve jello into 1 1/2 cups lemon-lime pop. Boil; cool. Add thawed lemonade and creme de menthe. Pour mixture into punch bowl. Slowly add chilled lemon-lime pop. Spoon in vanilla ice cream.
Preheat oven to 325°. Blend butter and sugar. Add salt and soda to flour in sifter; sift. Add eggs and flour mixture alternately to butter/sugar mixture. Mix well between each addition. Add sour cream and vanilla; mix well. Bake in a greased and floured 10-inch tube cake pan for 1 hour and 20 minutes, or until done. Cool 10 minutes in pan. Remove from pan and cool completely.
Preheat oven to 350°. Cook broccoli, using package directions. Drain well. Combine with remaining ingredients in bowl. Mix well. Pour into greased pan. Bake 35 to 40 minutes.
Combine ingredients except nuts. Put on low heat. Stir until a boil. Cook until forms a soft ball in cold water. Beat until fudge is creamy. Add nuts. Pour into buttered pan.
Marinate flank in remaining ingredients for 2 days, turning twice a day. Grill on barbecue. Some marinade can be heated as sauce the first day of cooking. Do not save marinade for future use after meat has been sitting in it. Steak should be served cut in thin strips following the grain of the meat.
Sift together flour, sugar, baking powder, salt and baking soda in a large bowl; set aside. Combine egg, orange juice and water; stir in melted butter. Make a well in the center of dry ingredients. Add the liquid ingredients all at one time. Stir only enough to moisten. Add nuts, cranberries and grated orange rind. Stir just enough to blend. Pour into greased and floured loaf pan. Bake at 350° for about 70 minutes or until cake tester comes out clean. Cool thoroughly.
Combine the cider, sugar and spices in a large saucepan. Heat slowly to boiling. Boil 3 to 5 minutes. Remove spices. Serve hot garnished with orange slices, lemon slices or rings of unpared red apple with whole cloves forced through peel. Makes 16 servings. If desired, chill spiced cider and serve over ice cubes made from apple juice.
Combine all ingredients. Mix well and form straws on an ungreased cookie sheet. Bake at 375° for 10 minutes. Remove at once to cooling rack.
In a large bowl, beat eggs with the flour until smooth. Add spinach, cottage cheese, Cheddar, pepper, cayenne and nutmeg; mix well. Pour into well-greased 13 x 9 x 2-inch baking pan. Sprinkle the top with wheat germ and bake in a 350° oven for 45 minutes. Let stand for 10 minutes before cutting into squares for serving. These squares can be made ahead, refrigerated or frozen and reheated at party time.
Preheat oven to 350°. Dip fillets in flour, salt and pepper. Melt butter in skillet and lightly brown fish on both sides, adding more butter as necessary. Place fish in individual casserole dishes. Top each with salsa, cheeses, chilies, onion and parsley. Bake about 10 minutes or until done.
Mix all together and bring to boiling point. Scald, scrape and clean feet thoroughly. Sprinkle lightly with salt and let stand for 4 to 8 hours. Wash the feet in clean water. Place them in hot water and cook until tender, but not until meat can be removed from the bone. Pack feet into clean jars, leaving 1/2-inch headspace. Cover with boiling hot spiced vinegar; adjust lids. Process in pressure canner at 10 pounds for 75 minutes for pints or quarts.
Crush cookies up in a blender and place in bottom of 9 x 13-inch pan. Slice ice cream in layers and place over cookies. Then spread Cool Whip and drizzle chocolate syrup on top.
Melt butter or margarine and remove from heat. Add next 3 ingredients. Mix and press into a 13 x 9-inch pan. Melt chocolate chips and frost. Chill in refrigerator for about 20 minutes. Cut into squares when partially firm. Refrigerate.
Cream together the shortening, sugar, eggs and vanilla until light and fluffy. Stir in milk and raisins. Stir together flour, baking powder and 1/2 teaspoon salt. Stir into creamed mixture, blending well. Chill 1 hour. Roll chilled dough to 1/4-inch thickness. Cut with 2 pound coffee can or lid of canister (about 5-inches round). Sprinkle cookies with sugar on ungreased cookie sheet. Bake for 10 minutes or until lightly browned. Remove from pan with spatula. Set temperature at 375°.
Pour rum, vodka, gin, Triple Sec and orange juice over ice in a tall glass and add enough Coke to fill the glass. Makes 1 serving.
Preheat oven to 350°. Grease 9 x 5 x 3-inch pan. Sift flour. Beat eggs and add all other ingredients. Mix well. Bake for 1 hour and 20 minutes. Can be prepared ahead; can be frozen.
Pour in greased 9 x 9 x 2-inch pan. Bake at 350° for 30 to 35 minutes.
Mix first 8 ingredients and beat at high speed for 9 minutes. Mix sugar and cinnamon in another bowl. Grease (heavy) and flour angel cake pan. Put few nuts in bottom, pour 1/2 batter in and sprinkle with 3/4 of sugar mixture. Sprinkle with rest of nuts and pour in remaining batter and rest of sugar. Bake at 350° for 1 hour. Make thin glaze of powdered sugar, butter and milk to pour over top of cake as soon as you take it out of oven.
Combine apple jelly and both preserves, dry mustard and horseradish in a bowl and mix well. Place cream cheese on serving plate or bowl. Pour sauce on top and serve with crackers.
In a large saucepan, heat oil over medium heat. Add garlic and saute for 2 to 3 minutes. Add parsley and onion. Slowly add tomatoes. Stir to break up tomatoes. Add bay leaf, salt and pepper. Bring to a boil. Cover and simmer sauce over low heat for about 15 minutes for flavors to blend. Add some fresh, finely chopped basil leaves, if available. Serve sauce with spaghetti or other pasta dishes or with rice. Makes 4 servings.
Peel and chop cucumbers and onion. Add Miracle Whip just until cucumbers and onion are thinly coated. Let set in refrigerator until Miracle Whip is creamy consistency (10 to 15 minutes). Mix and serve.
Put chicken in 9 x 13-inch pan. Put cheese slices on top of chicken and pour soup and milk over all. Sprinkle stuffing on top and dot with butter. Cover with foil and bake at 350° for about 1 1/4 to 1 1/2 hours.
Cover rice with 1 quart water. Bring to a boil; cover and simmer over low heat for 20 minutes or until water is evaporated. In a bowl, beat eggs, sugar and salt together. Add egg mixture to milk. Then slowly add egg mixture to rice. Bring all to a boil, then remove from heat. Add vanilla and raisins. Pour in large bowl. Sprinkle with cinnamon. Pudding will thicken as it cools.
Before assembling casserole, simmer chicken over low flame in large saucepan with water, a small onion, a stalk of celery, salt and pepper for 1 hour. Cool; skin, bone and slice or break meat into pieces. Steam frozen or fresh broccoli spears until tender-crisp and drain. Mix together soup, mayonnaise, lemon juice, prepared mustard, curry powder and water chestnuts.
Preheat oven to 350°. Cook beans; drain. Pour beans in casserole dish (8 x 8 x 2-inch). Cover beans with soup (unheated). Cover with aluminum foil. Bake for approximately 25 to 30 minutes, until bubbly. Take foil off. Spread onion rings on top. Bake for 3 to 5 more minutes, until browned.
Melt margarine, then add milk, powdered sugar, cocoa and vanilla. Mix until smooth. Put marshmallows on cake while it is hot. Pour icing mixture on top of marshmallows and cake.
In a large skillet cook meat, onion, green pepper and garlic until meat is brown. Drain off fat. Stir in the undrained tomatoes, the water, oat bran, vinegar, brown sugar, chili powder, Worcestershire sauce, salt and hot pepper sauce. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. If necessary, uncover and simmer for 3 to 5 minutes more or until mixture is the desired consistency. To serve, spoon meat mixture onto toasted hamburger buns. Makes 5 servings.
Add All-Bran Buds to the molasses and milk. Soak for 15 minutes. Beat the eggs and add it to the bran mixture. Sift flour and baking soda together and add to the bran mixture. Add raisins to the bran mixture. Spray muffin tins with Pam. Fill tins 2/3 full. Bake at 350° for about 20 minutes. Calories: 130 per muffin. Calories from fat: 10 per muffin. % Calories from fat: 8%.
Mix all until smooth. Chill dough 30 minutes. Roll out 1/4-inch thick on floured board and cut into 1/4-inch wide by 4-inch long strips. Twist strips into spirals and bake on ungreased sheet at 350° for 15 minutes or until brown.
In a large saucepan, combine sugar, cornstarch and salt; gradually add milk. Cook over medium heat, stirring constantly, until thickened. Cook 2 additional minutes. Blend a small amount of hot mixture into egg yolk; return all to pan. Cook 1 minute (do not boil). Remove from heat. Add butter, orange peel and juice. Pour into pie shell. Cover top with meringue.
Mix the Veg-All, onions, celery and salad dressing; put in dish. Crush the Ritz crackers; sprinkle cheese and crackers over mixture. Melt butter; drizzle over crackers. Bake for 30 minutes at 350°.
Put chicken in baking dish. Mix dressing, soup mix and preserves with small amount of water. Pour over chicken and bake at 350° for 1 1/4 hours.
Mix all ingredients, then add 3 cups rhubarb. Butter pie crust before you add ingredients. Bake at 450° for 10 minutes, then bake at 350° for 30 minutes or until knife comes out clean.
Cook spinach and put into colander to drain well. Mash to remove any excess water. Line casserole with spinach, pressing firmly around sides and bottom as if to make an unbaked crust.
Preheat oven to 350°. Combine all ingredients except corn syrup and fool coloring in large mixer bowl. Mix at lowest speed of mixer until a dough forms, 1 to 2 minutes. Chill 1 hour, if necessary. Shape dough into a 12-inch roll; wrap. Chill 1 to 2 hours.
Drain pineapple; heat pineapple juice. Dissolve Jell-O in pineapple juice. Cool until it begins to thicken. Mix with Cool Whip. Add pineapple and nuts. Cool. Nuts can be left out.
Cream first 3 ingredients; add eggs and flavoring and beat 1 1/2 minutes. Spoon into heavy Bundt pan which has been greased and floured. (This is a very thick batter.) Bake 1 1/2 hours at 300°.
Preheat broiler. Place flounder fillets in a single layer on a lightly greased broiler pan. Brush fillets lightly with oil.
Cream together the margarine and 2 sugars. Add the beaten eggs and vanilla. Add the flour, baking soda and nuts and mix together. Roll 1 tablespoon of the dough into a ball and place on a lightly greased baking sheet. Flatten each ball with a glass dipped in sugar. Bake at 375° for 8 to 10 minutes. Makes about 5 dozen cookies.
Sift together 3 times the flour, baking powder and salt. In separate bowl, cream together until fluffy the butter, sugar and vanilla. Add eggs to creamed mixture and beat thoroughly. Add dry ingredients and milk alternately in small amounts. Pour into tube pan. Bake at 350° for 60 minutes.
In a large saucepan, cook sweet potatoes in boiling salted water just until tender, about 20 minutes. Cool completely.
Combine pancake mix, oats, brown sugar and cinnamon. Add remaining ingredients; mix until dry ingredients are moistened. Fill muffin cups 3/4 full. Bake at 425° for 15 to 20 minutes.
Saute onion and pepper in margarine until tender. Add chicken meat, cut in small pieces. Stir in sour cream. Sprinkle cheese on top and simmer in covered skillet until cheese is melted. Serve over chalupa tortillas and top with lettuce and tomatoes.
Set 1/2 cup sugar aside. Melt margarine in a shallow baking pan in oven. In a mixing bowl, combine 1 cup sugar, flour and milk. Simmer fruit with juice in saucepan just until hot. Take baking pan with margarine out of oven; pour sugar/flour mixture over margarine. Spoon fruit and juice over batter. Do not stir. Sprinkle 1/2 cup sugar over all. Place baking pan in a larger pan (to catch any drippings). Bake at 350° about 30 minutes. Delicious with ice cream!
Mix all ingredients together, and store in an airtight container in the refrigerator. Make several batches using different color of food coloring.
Preheat oven to 350°. Grease and flour pans. In large bowl, combine all ingredients, except cookies and beat at low speed until moistened, then beat on high speed for 2 minutes. Gently fold in cookies. Pour into 9 x 13-inch pan or 2 round cake pans. Bake for 25 to 35 minutes. Cool 10 minutes and remove from pans. Cool completely and frost.
Stir ingredients with wooden spoon. Bake at 350° for 40 minutes in 13 x 9 x 2-inch pan. (Test by toothpick inserted comes out clean. May take less time if glass dish.)
Heat Crisco oil in large skillet on medium heat. Add shrimp. Stir-fry about 4 minutes or until shrimp are pink. Remove to serving dish. Add all vegetables, except green onions. Stir-fry until crisp-tender.
Slice meat in 1/2-inch strips. Dredge strips in flour, seasoned with salt, then set aside. Saute onion and mushrooms in 2 tablespoons butter for 5 minutes. Remove vegetables. Add 2 tablespoons more butter to skillet and add meat strips. Brown evenly on all sides. Return onion and mushrooms. Add garlic and blend in sour cream. Mix thoroughly and heat through on moderate heat. Serve with rice or noodles. Serves 4.
Cook broccoli in boiling water 5 minutes, drain. Melt oleo in skillet. Add beaten eggs to broccoli along with onion, cheese, melted oleo and bread mix. Beat well. Pour into pan or skillet. Bake at 350° until golden.
Mix margarine, undiluted cream of chicken soup, celery seed, water and cooked green peas in saucepan, stirring constantly, until completely mixed. Pour into pot of drained egg noodles and mix well.
In a large salad bowl, mix lettuce, onion, tomatoes, cheese and beans together; toss well and refrigerate. Just before serving, add browned meat, chips and Catalina dressing; toss lightly and serve immediately.
Preheat oven to 350°. In large bowl, combine all ingredients. Mix well. In large, shallow baking dish, shape into a loaf. Bake 1 hour. Makes 6 to 8 servings.
In a 10-inch skillet, over medium-high heat in hot oil, cook chicken for 10 minutes or until browned on both sides. Spoon off fat. Stir in soup, milk, honey and mustard. Top each chicken piece with orange slices. Reduce heat to low. Cover; simmer for 5 minutes or until chicken is fork-tender. Serve over rice. Makes 4 servings.
Cook hamburger in large 6-quart pot until browned; drain. Add ingredients in layers as listed. Cover and simmer 45 minutes to 1 hour. When done, thicken with 2 tablespoons cornstarch and 1 tablespoon water. Serve over steamed rice or chow mein noodles (hard).