HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour fruit juices into a 30 to 36-cup coffee maker. Place remaining ingredients in basket. Put in coffee maker and perk. Upon completion of perking cycle, remove basket. Serve hot. Makes 40 punch cup servings.
Soak beans in water. Cook at low temperature until tender. Add salt, garlic salt, chili powder, chopped onion, pepper and beef. Cook 30 minutes. Add sauce and bouillon. Heat. Serve.
Place scaled but unskinned fish in shallow baking pan. Salt the cavity. In separate skillet, saute onion, green pepper and celery. Add tomatoes, mashed slightly, and simmer until well blended. Pour mixture over fish, scooping spoonfuls into cavity. Bake in moderate oven, basting occasionally. Fish is thoroughly baked when gently poked with fork tine, it does not weep. Serve with baked potatoes, slice of lemon and salad.
Beat eggs until lemon color. Add sugar, flour, baking powder and vanilla. Heat the milk and stick of oleo until very hot and add to cake mixture. Bake in greased and floured pans at 350° for 20 to 25 minutes.
Bring to a boil. Let stand until cool. Pour over beans, onions and green pepper. Better if salad stands overnight.
Cook macaroni until tender; drain. Chill, then add all ingredients. Amount of mayonnaise is to your own taste.
Preheat oven to 350°. Cook spinach in medium saucepan over low heat. Drain well. Place hot spinach in greased pan. Make a depression for each egg in spinach. Break 1 egg in each depression. Prepare Cheese Sauce. Pour over eggs and spinach. Bake 35 minutes or until done.
Pat dressing on top of steak. Roll up in a roll and close either with string or toothpicks. Place in baking dish. Add a jar of homestyle gravy. Bake at 350° for about 1 hour.
Heat oven to 375°. Combine the first 4 ingredients in large bowl. Beat at medium speed of electric mixer until creamy. Beat in egg. Combine next 3 ingredients and add to creamed mixture until well blended. Add chocolate chips and nuts. Drop rounded tablespoonful 3 inches apart. Bake for 8 to 10 minutes for a chewy cookie (cookie will appear moist; do not overbake), 11 to 13 minutes for crisp cookie. Let cookies cool for 2 minutes before removing from pan.
Mix 1 cup sugar, flour, 2 egg yolks, milk, vanilla, butter and cocoa until thick. Pour into pie shell. Beat egg whites while adding 1/3 cup sugar. Beat until stiff. Bake in 350° oven until top is browned.
Mix and pour into uncooked pie shell. Bake at 350° for 30 minutes. Pie is done when knife inserted in center of pie comes out clean.
Wash cucumbers thoroughly. Then slice 1/3-inch thick. Pack into sterilized quart jars. Place 1/2 teaspoon each of mustard seed, celery seed and pickling spices in each jar. Place 1 whole bay leaf, 1 clove of garlic and 1 sprig of fresh dill in each jar.
With mixer, blend peanut butter into milk. Add pudding, beating until it starts to thicken. Pour into pie shell and chill.
Soak fish in water with 1/2 pound salt for one hour. Put fish in pint jars with a mixture of 1/2 teaspoon salt, vinegar and catsup. Pressure cook at 10, boil for 100 minutes.
Mix together and bake at 350° for 40 to 45 minutes. Top with paprika and more cheese, if desired.
Cut chicken into bite-sized pieces. Mix soy sauce, vinegar, brown sugar and garlic powder. Place chicken, green peppers, mushrooms and tomatoes in bowl. Add marinade and let stand one hour. Arrange on small skewers. Place on roasting pan. Bake at 350° for 10 to 20 minutes. Brush with marinade. Cook 10 minutes. Turn, brush again and cook 10 additional minutes.
Beat cheese and powdered sugar until fluffy. Add peanut butter and milk. Prepare toppings with 1 cup milk and vanilla. Add 1/2 of topping. Mix to cheese mix and spoon into crust. Spread other 1/2 of topping on pie. Garnish with roasted peanuts and chill 5 hours.
Stir the first 4 ingredients together. Roll into balls and place on greased cookie sheet. Place chocolate kiss or star in middle of each ball and press down. Bake for 12 minutes at 350°.
Bring sugar milk, margarine and salt to hard boil for 2 minutes. Remove from heat. Add remaining ingredients. Mix well and drop by teaspoon on cookie sheet or waxed paper.
Whisk condensed milk, lime juice, lime peel and egg yolks to blend. Tint with green food coloring, if you want. Whip egg whites to stiff peaks. Gently fold into lime mixture. Pour into crust and smooth top.
Boil chicken breasts until done; debone and dice. Using 1/4 to 1/2 of chicken broth, saute onion and mushrooms in the broth and butter. When onion is golden brown, add soups and mix well. Add diced chicken. Cook spaghetti in chicken broth left from cooking chicken. Mix and serve in a casserole dish; top with cheese.
Dissolve yeast in warm water. Add sugar. Cut shortening into flour and salt. Add to yeast mixture and keep in refrigerator for 1 hour. Shape into rolls and let rise about 1 hour. Bake at 450° until brown.
Place chicken breasts into a deep pan of water with bouillon cubes, carrot and celery. Cook until tender, cool, debone and cut chicken into pieces.
Line deep pie plate with 9-inch pie crust. Grate 1/2 pound Swiss cheese. Dredge cheese with 1 tablespoon flour. Spread cheese evenly on pie crust. Mix eggs with milk and season with salt and pepper to taste. Pour mixture over cheese. Bake for 15 minutes in preheated 425° oven. Reduce heat to 325° and bake 30 minutes longer. Serve hot. For variety, you can add crumbled bacon, minced precooked chicken or very finely chopped precooked vegetables to cheese pie.
Saute onion in the margarine, stirring to separate and coat. (Can be done in microwave for 2 minutes, then stir and continue for 2 more minutes.) Let onions cool. Mix together the sour cream, mayonnaise, Egg Scramblers, bacon bits and chives. Pour into a 9-inch baking dish. Bake, uncovered, at 350° for 15 minutes; take out and sprinkle with Parmesan cheese. Return to oven for 15 more minutes, or until pie begins to brown and a knife inserted comes out clean. Makes 6 servings.
Combine all ingredients and pour into a casserole dish. Cook about 1 hour at 350°. Serves 4 to 6.
Bake cake mix in a 9 x 13-inch pan. Cool; punch holes in top. Boil sugar and pineapple with juice, then pour over cake. Mix the pudding with milk. Add coconut. Chill slightly. Pour over pineapple topping; let cool. Cover with whipped topping; top with nuts.
Mix cornstarch and water together. Heat over medium heat until thick. Remove from heat and mix in Sweet 'N Low and Jell-O. Put strawberries in pie shell and then pour mixture over the strawberries. Refrigerate until firm.
Drain the peas and dice the eggs. Add all ingredients together with the mayonnaise. Toss lightly. Serve on lettuce and top with croutons.
Heat the oven to 350°. Toss the shrimp with the oil and sprinkle with the pepper. Spread 1/4-inch of salt in a large baking dish. Put the shrimp on the salt and turn them once or twice so that they are lightly coated. Bake the shrimp until they are cooked through, about 15 minutes. Meanwhile, melt the butter. Squeeze 1 tablespoon juice from the lemon and stir into butter as dipping sauce. Makes 4 servings.
Mix all ingredients together (except peanut oil). Put in egg roll wrappers. Deep fry 3 to 5 minutes until browned and crispy.
Brown hamburger and onions, drain. Lightly cook noodles. Mix spinach, mozzarella, cottage cheese, sour cream and eggs. Layer noodles, hamburger, cheese mixtures and spaghetti sauce. End with cheese on top. Needs to be put in a deep 13x15 pan. Bake at 375° 1 1/2 hours until it has boiled good and not too juicy. Let cool 15 minutes.
Pour in a bowl Heinz ketchup and warm water. Add salt and pepper. Mix. Add oregano and Parmesan cheese. Cook over a low heat for 3 minutes, then sprinkle with Mozzarella cheese.
Use 3 pans 10 1/2 x 7 x 1 1/4-inches.
Cook hamburger and onions until brown. Drain off liquid. Add soup, milk, salt and pepper. Pour into ovenproof baking dish. Top with biscuits. Bake at 350° for 15 to 20 minutes.
Place meat on rack in Dutch oven. Combine mushroom mix, apricots and salt and spread over meat. Cover tightly and cook at 325° for 2 hours. Add onion and lemon juice to cooking liquid and continue cooking, covered, for 1 hour or until tender. Remove meat to warm platter. If thicker gravy is desired, combine water and flour to thicken liquid. Add snipped parsley and cook 3 to 4 minutes.
Heat milk, butter, sugar and salt until warm and butter is almost melted. Combine 2 1/4 cups of flour in a large bowl with yeast. Add warm milk to flour mixture. Add eggs and beat with mixer on high for 3 minutes. Using a wooden spoon, stir as much of the remaining 2 1/4 to 2 3/4 cups of flour into dough mixture as you can. Put rest of flour on board. Turn dough into floured surface. Knead until dough is smooth and elastic (3 to 5 minutes). Shape into ball; put into greased bowl, turning once. Let rise 1 hour until doubled. Punch down. Put on floured surface. Cover and let rise 10 minutes. Roll dough out.
Heat butter, cocoa, oil and water together in saucepan until butter is melted. Sift flour, soda and sugar together into large bowl. Pour heated liquid over dry ingredients, a little at a time. Add eggs; mix well. Then add buttermilk; mix until blended.
Combine the evaporated milk, condensed milk, sugar, vanilla extract, butter and slightly beaten egg yolks in a saucepan. Cook and stir over medium heat until thickened, about 12 minutes. Add the coconut and pecans. Cool until thickened enough to spread, beating occasionally. Makes 2 1/2 cups.
Bake pie shell. Heat oven to 400°. Mix sugar and cornstarch in 1 1/2-quart saucepan. Stir in water gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir at least half of the hot mixture gradually into egg yolks. Blend into hot mixture in saucepan. Boil and stir 1 minute. Remove from heat. Stir in margarine, lemon peel, lemon juice and food color. Pour into pie shell.
Divide each graham cracker square into 4 pieces. Spray a cookie sheet with Pam. Line bottom of cookie sheet with cracker pieces. Cook margarine, butter and sugar. Boil 1 1/2 minutes. Pour over cracker pieces. Cover with pecans. Bake at 350° for 10 minutes. Take up each square from pan while hot. Cool.
Toss all ingredients, except cheese and chips. Place in a 9 x 13-inch baking dish. Top with cheese and chips. Bake at 325° for 45 minutes.
Melt butter in heavy-bottomed saucepan. Add flour and cook, stirring constantly, until mixture becomes a thick bubbly paste, but do not let it brown. Add milk, stirring constantly as sauce thickens. Bring to a low boil and season with salt and pepper. Simmer for 2 to 3 minutes more, again stirring constantly.
Cream the sugar, eggs and shortening; then add the rest of the mixture. Bake 1 hour at 350°.
Sieve the flour, salt and baking powder. Rub in butter. Mix to a light dough with milk. Roll out on a floured board and cut with round or fancy cutter. Bake in a hot oven at 400°.
Combine Bisquick and milk. Pat into 8 x 8-inch pan and bake at 400° for 10 minutes. Top with tomatoes, onion, chives, blended season, basil and lemon pepper. Grate Cheddar cheese and mix with mayonnaise. Spread over top of tomatoes and bake at 350° for 30 minutes.
In a saucepan, melt butter. Add the rice and noodles. Cook and stir until lightly browned, about 3 minutes. Stir in broth. Bring to a boil. Reduce heat. Cover and simmer for 20 to 25 minutes or until broth is absorbed and rice is tender. Stir in parsley. Yield: 4 servings.
Combine cracker crumbs and butter. Press into an 8-inch pie plate. Bake 8 minutes at 350°. Saute onions in oil until tender and put into pie shell. Mix remaining ingredients, except cheese, and pour over onions. Top with cheese and bake at 350° for 45 minutes.
Combine all ingredients. Mix well and shape into rolls. Put in foil (shiny side next to meat) and refrigerate for 24 hours. Punch holes in foil and place rolls on rack in shallow pan with water under rack. Bake 90 minutes at 325°. Makes 3 or 4 rolls.
Sprinkle 1/2 cup walnuts on bottom of well-greased 10-inch tube pan. Set aside remaining walnuts and chocolate chips. Measure remaining ingredients into mixing bowl. Blend. Beat at medium speed 4 minutes. Stir in chocolate chips and remaining walnuts. Pour into pan. Bake at 350° for 70 minutes or until cake begins to pull away from sides of pan. Cool 15 minutes and remove from pan. Finish cooling on rack. Serve with whipped cream.
Place in glass bowl. Layer, starting with chopped lettuce, sliced cucumber, chopped green onions, tiny peas, egg slices, chopped celery, crumbled crisp bacon and then seal with Hellmann's mayonnaise. Sprinkle with cheese over top. Seal with Saran Wrap. Let set in refrigerator 24 hours before serving.
Bake sausage for 20 minutes on low heat (325°). Mix the rest of the ingredients together. Place sauce and sausage together in pan on low heat to keep warm.
Butter a 9 x 12-inch Pyrex baking dish. Spread in layers the following: pineapple, berries and 3/4 cup sugar. Sprinkle dry cake mix over dish. Mix melted margarine, pecans and 1/4 cup sugar and spread over top. Bake at 325° for 35 to 40 minutes or until bubbles appear all around sides and in middle of dish. Serve with vanilla ice cream.
Combine ingredients in order. Mix well. Spread in greased 8 x 8-inch pan. Bake at 350° for 30 minutes.
Make a white sauce of the oil, margarine, milk and salt. When cool, add the cheese and the egg yolk. Beat egg whites in clean bowl and fold into mixture. Bake at 350° for 20 to 25 minutes.
Drain mushrooms; reserve liquid. Lightly brown mushrooms, onions and almonds in butter. Add rice, parsley and cheese; mix well. Place mixture in dish; add salt and meat extract mixed with water and mushroom liquid by pouring over rice. Cover and bake in 375° oven 1 hour.
Combine sugar, Crisco and eggs. Beat well. Add dry ingredients alternately with milk. Beat well. Add flavorings and mix. Pour into prepared tube pan. Bake 1 hour at 325°. May be glazed while hot with a mixture of 1 cup powdered sugar and 3 tablespoons frozen orange juice.
Saute onions in butter. Mix rice, soup, broccoli and onion. Cook 40 minutes at 350°. Remove and place Cheez Whiz on top and place back in oven for 5 minutes.
Remove bones and skin from salmon. Place salmon on shallow platter. Break up into chunky pieces. Combine remaining ingredients. Pour over salmon. Serve with crackers. Makes 4 cups.
Mix cream cheese, milk and taco seasoning. Spread on large dish or plate. Top with lettuce, tomatoes, onions and Cheddar cheese. Serve with Doritos.
Cream oleo, cream cheese and powdered sugar. Add pudding plus milk and Cool Whip. Crush Oreos. Alternate layers of filling and then Oreos, starting with filling and ending with Oreos. Refrigerate for 24 hours.
Melt butter in large soup pot. Add onions and wilt over low heat for 15 to 20 minutes, covered. Add sugar; turn heat to medium-low. Cook, uncovered, until caramelized, 10 minutes. Add salt and pepper. Add remaining liquid ingredients and cook, uncovered, for 30 to 40 minutes. Divide into ovenproof serving bowls. Place slice of bread in each bowl. Sprinkle cheese on top and broil until cheese is melted and brown. Makes 4 servings.
Mix the strawberry gelatin dessert with sugar in a small bowl. Heat 3/4 cup water in a saucepan until very hot. Pour water over gelatin and sugar. Stir with wooden spoon to dissolve it. Put the bowl into refrigerator about 20 minutes so gelatin will be thickened, but not set. Fold Cool Whip into gelatin.
Combine very warm water and yeast. Melt margarine and beat with sugar in large bowl. Add beaten egg. Add dissolved yeast and flour. Stir until well mixed. Place in airtight bowl and refrigerate; some rise will come.
Blend eggs, sugar, oil and lemon rind until creamy. Add extract and dry ingredients. Blend well. Add zucchini and mix well. Pour into 2 greased and floured loaf pans. Bake at 350° for 55 minutes.
Cook chicken. Cut into bite sized pieces. Place chicken in bottom of 9 x 13-inch pan. Mix sour cream and soup together until smooth. Pour mixture evenly over chicken. Mix melted margarine, crumbled crackers and poppy seed. Sprinkle over top. Bake 30 minutes at 350°.
Cook macaroni and drain. In a Pyrex dish, layer macaroni, cheese, margarine and crumbled crackers. Keep layering until all is used up. Top with crumbled crackers. Bake at 400° for 20 to 30 minutes until bubbling. Salt and pepper to taste.
Mix cornstarch and ginger. Blend in soy, sherry and broth. Set aside. Place wok over high heat. When wok is hot, add oil. When oil is hot, add garlic and shrimp. Stir-fry 1 minute. Add peas and stir-fry for about 2 minutes if fresh or 30 seconds if frozen. Add water chestnuts and green onions. Stir to mix. Add cornstarch mixture and stir until it boils and thickens (about 1 minute).
Cook first four ingredients together. Cook to a soft ball forms. Take off heat; add marshmallow cream fluffed and nuts if desired.
Stir together dry ingredients in saucepan. Add water and cook over medium heat, stirring constantly until mixture is the consistency of moist mashed potatoes. Turn out on a plate and cover with a damp cloth until cool enough to handle. Roll to 1/4-inch thickness. Cut shapes with cookie cutters. Press hole near top of each ornament to dry on flat surface and harden overnight. Paint, decorate and protect with a shiny glaze.
Combine all ingredients in 5-quart pot. Bring to a boil over medium heat. Reduce heat; cover and simmer 30 minutes.
Heat pineapple and jello to boiling. Remove from heat and allow to cool. Then add Cool Whip and cottage cheese. Refrigerate.
Preheat oven to 400°. In a large bowl, cream 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 last flour by hand. Do not chill dough. Divide into two balls. On a floured surface, roll each ball in a circle approximately 12 inches in diameter and 1/8-inch thick. Dip cutters in flour before each use. Bake cookies on ungreased cookie sheet on top rack of oven for 6 to 7 minutes, or until cookies are lightly browned. Remove cookies from sheet immediately. Yields 20 large cookies (4 inches to 5 1/2 inches).
Mix all ingredients well. Pour into a greased pie pan. Bake at 350° for 30 to 35 minutes.
Mix cake mix according to box directions. Pour cake mix into ungreased 9 x 12 x 2-inch pan. Mix cheese, eggs, sugar and vanilla in bowl until creamy. Pour cheese mix over cake batter. Bake at 350° for 1 hour. Mix pudding and milk until thick. Fold in Cool Whip. Pour over cake. Keep refrigerated.
Mix oleo, flour, nuts, sugar and coconut together in a long, shallow pan and bake for 20 minutes or until golden brown, stirring every 5 minutes. Let cool. Mix milk and pudding mix together; beat 2 minutes. Fold in Cool Whip. Spread half of the nuts over flour mixture in a 9 x 13-inch dish. Add pudding mix over crumbs. Sprinkle remaining crumbs on top and refrigerate.
Brown meat in oil. Add tomatoes, mushrooms, allspice and wine. Cook 2 hours at 325°. When meat is tender, add evaporated milk to make gravy. Cook 1/2 hour more. Serve over rice.
Cut meat into strips. Put in baking dish. Mix soy sauce and water. Pour over meat and refrigerate for 2 hours. Heat oil in large skillet; cook meat 15 minutes. While the meat is cooking, chop vegetables and add remaining ingredients; mix together. Add vegetables to meat and cook 15 more minutes, stirring often.
Wrap whole cloves, allspice and cinnamon in cheesecloth. Simmer in crock-pot for 4 to 6 hours. Add water if it evaporates too much.
In soup pot, slowly boil potatoes, leeks, carrots and pepper to taste in 1 quart of water for 45 minutes. Melt margarine in a skillet over low heat. Add flour and stir until browned, about 3 to 5 minutes. Remove from heat and gradually whisk in 1 cup of soup liquid. Return flour mixture to soup and season with paprika. Bring to a boil and serve hot. Serves 6. Contains 5 saturated fat calories.
Combine first 5 ingredients; mix well. Combine eggs and milk; stir well. Dip filets in egg mixture; dredge in flour mixture. Arrange on greased 9 x 13 baking dish. Drizzle with margarine. Sprinkle almonds on top. Bake at 350° for 35 to 40 minutes.
Melt together; let cool. Mix with 8 or 12 ounces Cool Whip. Put in pie crust (regular or graham cracker).
Butter sides of a heavy 2-quart saucepan. In it, combine sugar, corn syrup, butter and 1/2 cup of the cream. Bring to a boil over low heat, stirring constantly. Slowly stir in the remaining 1/2 cup of cream. Cook over low heat to medium ball stage, stirring almost constantly. Remove from heat; add nuts and vanilla. Pour in the buttered 9 x 5 x 3-inch pan. Mark into 32 squares, when partially cool. When cold, cut and wrap. Store in an airtight container.
Beat butter, sugar and vanilla. Gradually add flour and crushed potato chips until blended. Form in rolls and roll on waxed paper. Slice and bake at 350° about 12 minutes.
Mix all ingredients together. Bake in greased 8 or 10-inch skillet for 25 to 30 minutes at 450°.
Dissolve jello in water. Mix with cream cheese. Let cool and then add other ingredients.
Combine the cream cheese, butter and Parmesan cheese in a food processor and beat until very smooth. Cut 4 of the tomatoes into thin strips; set aside. Whirl the remaining tomatoes, oil and 1/2 cup of the cream cheese mixture in a blender until all smoothly pureed. Combine the tomato puree with the cream cheese mixture and beat to blend. Cover and chill for about 20 minutes or until firm.
Prepare cake according to directions on box. Pour into 3 greased and floured 8-inch round cake pans. Bake at 325° for 20-25 minutes. Cool in pans for 10 minutes. Remove from pans and cool completely on wire racks. Beat cream cheese, powdered sugar and granulated sugar at medium speed with electric mixer until mixture is creamy. Chop 8 candy bars finely, fold into cream mixture and chopped candy bars into whipped topping. Spread between layers and on top and sides of cake. Chop remaining 2 candy bars. Sprinkle on top.
Place pineapple rings and cherries on ham, fastening with wooden picks. Put ham in a baking pan and pour ginger ale over it. Bake in a 350° oven for 2 hours. Baste every 1/2 hour with juice from the pan.
Brown ground beef; drain fat. Mix taco seasoning in meat. Put into large salad bowl. Add cilantro, onion, lettuce, jalapenos and black olives. Toss well. Refrigerate for 5 minutes. Take out of refrigerator and add cheese and tortillas. Mix again. Top it off with taco salsa.
Cream together eggs, butter and sugar. Sift together flour, soda, cream of tartar and salt. Add flavorings to creamed mixture.
Brown pork chops in oil. Season with garlic salt. Add green peppers, pineapple and soy sauce. Cover; cook over low heat for 15 minutes, or until peppers are tender and pork chops are done. Serve with white rice.
Strain pineapple, saving syrup. Cream butter and brown sugar. Add egg. Measure our 3 Tbsp of the pineapple syrup and whip into butter mixture until smooth. Add sifted dry ingredients; stir slowly until well bel ended. Add crushed pineapple, butterscotch bits and nuts. Mix well. Spoon onto greased cookie sheet and put a cherry in the middle of each cookie. Bake at 375 degrees for 10 to 12 minutes. Cookies will be very soft when finished; remove from cookie sheet very carefully. Makes 24 cookies.
Bring tomatoes to a boil and pour over the vegetables; let stand 10 minutes and drain. Meanwhile, boil brown sugar, vinegar, mustard seeds and turmeric. Pour this over drained vegetables; cover and simmer 15 minutes. Pour into prepared jars, which have been tempered so as not to crack from hot liquid. Can use empty mayo jars or whatever. Tighten lids and invert until cool. Makes 3 1/2 quarts. Whatever you do, do not give away; may be kept in refrigerator for up to 1 year, if it lasts that long, as it is delicious.
Peel squash; cut into chunks. Place in soup kettle with ham bone or ham. Add chicken broth and water to cover. Simmer for 20 to 30 minutes, until squash is tender.
Slice dill pickles in thin slices into quart jar or slightly larger. Measure sugar on top of sliced pickles. Pour vinegar over pickles and sugar (do not stir; pickles make own juice syrup). Put spices in cheesecloth and put in with pickles. Cover and set in a cool place (can use refrigerator). Ready to use in a week to 10 days.