HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil sugar in water with lemon, cut and squeezed and thrown in. Add cinnamon. Boil 5 to 10 minutes. Remove cinnamon and lemon rind. Add remaining ingredients. Freeze cherries, strawberries, mandarin oranges, etc. in circle mold to float in center of punch bowl. Seven-Up or ginger ale is optional.
Soften the cream cheese; add pineapple. Mix well with a fork. Add bell pepper. Add onion. Add onion salt; mix well with a fork. Put in small serving bowl; sprinkle pecans over the top. Chill for 1 hour or longer. Eat with crackers. Makes an excellent Christmas appetizer.
Cook onion in 1 tablespoon until tender. Combine egg and sour cream. Stir in cooked onion, bread crumbs, parsley, salt, pepper, nutmeg and ginger. Add meat. Mix well by hand. Shape into 3/4 inch balls. In large skillet brown balls in remaining butter. Remove from skillet. Stir in flour, bouillon graduals, and coffee crystals into pan juices. Add water. Cook and stir until thickened and bubbly. Add meat balls and occasionally baste while simmering for 30 minutes in covered pan.
Cover beans with water. Cook slowly to the boiling point. Drain. Cover them again with water and simmer long and slowly. After 2 or 3 hours, place a few beans in a spoon; blow on them. If the skin bursts, they are sufficiently cooked. Drain.
Trim base of anise bulb and discard with stalks. Cut bulb into 1/4-inch slices. Combine all ingredients in a 1-quart casserole. Cover with plastic wrap and vent. Bake in microwave for 2 minutes on High. Serves 3 or 4.
Place apples in a deep dish; sprinkle with lemon juice, sugar and cinnamon. Combine remaining ingredients; pour over apples. Bake at 375° for 30 minutes or until apples are tender.
Cream butter and shortening together in mixer until smooth. Add eggs, 1 at a time. Add sugar, one cup at a time, and add slowly. Add flour, 1 cup at a time, mixing in 1/2 cup milk as needed. After mixture is all mixed, add another 1/2 cup milk with 1 teaspoon baking powder dissolved into milk. Add vanilla. Bake in large pan, 9 x 12-inch character pans. (Recipe may be cut in half if a large cake is not desired.) Bake at 325° for 1 to 1 1/2 hours, depending how deep pan is. A 9 x 12-inch takes only 1 hour. Check at 50 minutes.
Brown hamburg and onion in skillet; add vegetables and stir to blend. Place in greased casserole. Spread mashed potatoes over top. Bake at 350° about 30 minutes or until brown. Serves 6 to 8.
Put chicken in a 9 x 13-inch pan. Mix cream soup and sour cream and pour over chicken. Prepare package of dressing as directed but also adding egg and water. Place dressing mixture over soup mixture. Bake at 350° for 35 to 45 minutes until bubbly.
Cook linguini for 8 minutes in boiling water. Chop all vegetables and mix together. Pour 1/2 bottle of Season-All and Italian dressing over vegetables and mix well. Stir in linguini. Chill for several hours before serving.
Add enough water to frozen lemonade to make 1 pint of liquid. Mix cornstarch and granulated sugar together and add to lemonade mixture. Cook until transparent looking (not too thick). Serve on lemon cake or anytime a lemon sauce is needed.
Simmer first 5 ingredients for 8 to 10 minutes, stirring frequently. Add Rice Krispies and nuts. When cool enough to handle, shape into balls and roll in coconut.
Saute onion in butter. Melt cheese over low heat; add soups, onions and milk. Steam broccoli; add to cheese mixture and heat.
Combine cream and melted butter to room temperature. Add beaten egg to first mixture, whisk. Combine with precooked noodles, cheese and seasonings. Add fresh parsley, if desired. Mix to warm over low heat. Serves 4 to 6.
Cut squash in half; place in baking dish, center down. Cook for 1/2 hour in a 325° oven. Remove from oven. Turn squash upright; fill center with applesauce. Bake for 30 minutes longer. Serve.
Fry several pieces of bacon, cut in small pieces. Before bacon is done, add onion. When bacon and onions have cooled slightly, add to drained potatoes. Add corn, clams and milk.* Let simmer to become warm through. Add salt and pepper to taste.
Cook macaroni and salt in boiling water until done (approximately 20 minutes). Drain well. Mix in beaten eggs, milk and most of sharp cheese. Pour into buttered casserole (2-quart size). Top with rest of cheese and bread crumbs. Bake at 400° for 25 minutes.
Cook noodles in water and little oil. Drain, but don't wash. While noodles are hot, mix all other ingredients in; stir a few times. Let stand at least 12 hours or overnight. You can serve hot or cold.
Cook spinach according to pkg. directions; drain well and set aside. Combine cream cheese and butter; beat at medium speed with a mixer until smooth. Stir in spinach. Spoon into a lightly greased 1 qt. casserole dish; sprinkle with Parmesan cheese. Cover and bake at 350° for 20 minutes. Microwave directions: Cover and microwave on high for 5 to 6 minutes, giving dish a half-turn after 3 minutes.
Brown meats and drain off fat. Add onion and cook until tender. Add sugars, ketchup, barbecue sauce, mustard, molasses and seasonings. Mix well. Add beans. Stir and pour mixture into 3-quart casserole. Bake at 350° for 1 hour. Enjoy!
Stiffen with 6 cups enriched flour. After first few cups flour, mix well. The last flour, knead in. Let raise until double in bulk. Then put buns in pan. Let raise to double in size. Bake for 20 minutes at 400°.
Chop onions in a little butter. Put meat in and mix. Add soup and chili powder. Simmer for 40 minutes.
Boil sausage until done. Slice sausage into quarter-size, then fry. Mix peppers and onions in skillet and saute until done. When all is cooked, put into lasagna pan in layers, example: sauce on bottom, then peppers, onions, layer of sausage, layer of cheese and repeat steps. Bake at 350° until cheese is melted.
Combine paprika, cumin, salt, sage, pepper, garlic powder, and cayenne in a bowl. Coat chops with seasoning mixture on both sides. Heat butter and oil over high heat in a large skillet until very hot. Place chops in skillet, reduce heat to medium and cook 7 to 8 minutes, turning once halfway through cooking time.
Bring sugar and syrup to boil. Add peanut butter; stir to mix. Pour this over corn flakes until well coated. Pour out on wax paper. Let cool, then break into small pieces.
Mix flour, salt, cocoa and sugar. Add egg yolks. Slowly add milk and heat on moderate temperature, stirring until thick. Remove from heat and add one teaspoon vanilla. Pour into baked pie shell and cover with meringue made from egg whites.
Cook raisins in water. Set aside to cool. Cream shortening, sugar and eggs, then add raisins and water. Add the rest of ingredients. Mix; drop on cookie sheet. Bake at 350° for 10 minutes or until done. Do not overbake.
In large mixing bowl, thoroughly combine all ingredients. Cover and refrigerate a few hours. Divide mixture into patties. Freeze unused portion for a later date.
Mix all ingredients together and put into a greased 9 x 13-inch dish. Melt 1/2 cup butter. Add 1 cup crushed cornflakes to butter and sprinkle on top of potato casserole. Bake at 350° for 1 1/2 hours, uncovered. This can be made the day before and reheated. Good!
Mix first 4 ingredients. Cook until still moist and let cool and add sour cream. Put in shallow 2-quart casserole. Sprinkle with cheese and crumble cooked bacon. Chill overnight. Cook at 300° for 15 to 20 minutes. Serves 6 to 8.
Combine ground cranberries and sugar together; let stand for 2 hours. Add remaining ingredients and refrigerate.
Cook ground chuck, onion, garlic, salt and pepper in skillet until meat is browned. Add rest of seasonings and tomato soup; simmer, covered, 10 minutes. Add cheese and cook slowly, stirring occasionally, until cheese melts. Stir in rice; cool. Cut peppers in half, lengthwise, remove membrane and seeds. Cook in boiling salt water, until barely tender, about 2 1/2 minutes; drain and cool.
Mix powdered sugar and peanut butter together until crumbly; set aside. Mix flour, sugar and salt together in saucepan; gradually add milk and cook over low heat until thickened. Add egg yolks to 1/2 hot mixture. Return to pan. Cook, stirring constantly; take off heat and add butter and vanilla. Cool. Sprinkle 1/2 peanut butter over crust, then custard and then rest of peanut butter mixture. Pour on meringue and brown.
Place small vanilla wafers in paper cup liners set on a tray of your choice. In a large bowl, mix cream cheese, sugar, Cool Whip, vanilla extract and almond extract until well blended. Place in paper cup liners on top of wafer. Spoon on cherry pie filling or filling of your choice. Chill and serve.
Core cabbage; place in boiling water. Remove leaves as they wilt. Mix all other ingredients well. Take wilted cabbage leaf and place one tablespoon of meat mixture in leaf. Fold one side of leaf over mixture and roll. Tuck in other end of leaf gently but firmly. When rolls are ready, place one can of sauerkraut in bottom of a large pot, then the rolls and finally add the other can of sauerkraut. Add tomato sauce and enough water to cover. Bake at 350° for 1 1/2 hours until done. Makes 15 to 20 cabbage rolls.
Combine chicken, milk, mushrooms, soup and onion. Heat in microwave until hot. Pour in baking dish. Make biscuits. Dip in Parmesan cheese and place on top. Bake 18 to 20 minutes at 375°.
Line the bottom of a 13 x 9-inch pan with Twinkies. Prepare pudding according to package directions and pour over Twinkies. Next, layer sliced bananas, then strawberries. Top with Cool Whip.
Brown meat; drain excess fat. Set aside to cool. Tear lettuce into bite-size pieces. Dice green pepper and tomatoes. Chop onion. Mix all ingredients except taco chips. Just before serving, crush chips slightly and toss with salad.
In a large, nonreactive bowl, combine all ingredients. Marinate pork, chicken or fish. Pork and chicken may be marinated all day. Grill meat or fish. Remaining marinade may be heated at medium-high until reduced and pour over.
Melt butter in a 15 x 10 x 1-inch jellyroll pan. Spread pecans evenly in pan. Bake at 300° for 30 minutes, stirring every 10 minutes. Melt candy coating in a double boiler. Cool 2 minutes and then add pecans. Stir until all is coated. Drop by teaspoon onto wax paper. Cool completely. Yield: 4 dozen.
Prepare carrots and place in bottom of steamer pan over boiling water. Prepare cauliflower and place in pan on top of carrots. Prepare broccoli and place in pan on top of cauliflower. Steam until broccoli is tender-crisp. Remove from heat and drain. Pour into a colander and rinse with cold water. Place in a bowl and pour over a mixture of dressing, salt, pepper and sweetener. Stir gently to mix. Refrigerate several hours or overnight, stirring occasionally to mix.
Cover beans, peas, rice and barley with cold water and let stand overnight. Bring to a boil in the same water, adding vegetables, salt and pepper. Simmer about 1 hour. Add ham bone and simmer about 1 hour longer. If water cooks away, add a bit more from time to time. Remove ham bone, pick off bits of meat and return them to soup. Serves 6 to 8.
In slow cooker.........combine the first 10 ingredients, mix well. Add the beans and peas, cover and cook on low for 5-7 hours or	until onion and peppers are tender. Remove bay leaves.
Saute beef and onions in 2 tablespoons olive oil. Add tomato paste, spices, salt and pepper. Simmer 25 minutes. Put in large shallow greased baking dish. Bake 30 minutes at 350°. Boil noodles and salt. Boil for 12 minutes. Add remaining olive oil and cool. Put a layer of noodles on greased pan. Add hamburger sauce, then half of the cheeses. Make 2 layers. On top layer, put a layer of noodles before last layer of Mozzarella cheese.
Peel, slice and cook potatoes in salted boiling water. When tender, drain. Layer casserole dish with potatoes and cheese. Mix together soup and water. Pour mix over potatoes and cheese. Bake at 400° until hot and bubbly.
Mix well first 6 ingredients and pour into pie shell. Bake at 350° for 35 minutes or until pie is set when shaken. Recipe may be doubled to make 3 pies. May be frozen after baking.
Put warm water in large bowl; add yeast with mixer at low speed. Add the next 4 ingredients. Increase mixer speed and slowly add 2 cups flour. Stir in 2 more cups of flour with a spoon. (If needed, add a little more flour at a time until dough is workable.) Let rise 15 to 20 minutes. Knead dough down in bowl 5 or 6 times. Make up into rolls. Let rise 20 minutes and bake at 400° for 15 to 20 minutes. This dough makes good cinnamon rolls.
Cook onion and butter in a large Dutch oven until onion is translucent. Add soup and milk. Heat through. Add broccoli, salt and pepper to taste. You can sprinkle grated cheese over the top before serving. Quick, easy and delicious!!
Mix oil and sugar together. Add eggs, carrots and pineapple. Mix in dry ingredients and blend well. Add vanilla, nuts and raisins. Bake in 2 greased and lightly floured cake pans. Bake for 45 minutes at 350°.
Mix first 3 ingredients well. Put in 9 x 13-inch pan. Bake at 325° for 10 to 15 minutes. Let cool. Mix other ingredients except fruit. Pour over crust. Top with fruit. Refrigerate.
Mix the flour, margarine and pecans. Press into a large oblong pan and bake at 400° for 20 minutes. Cool completely.
Turn stuffing into bowl. Add cinnamon, ginger and nutmeg. Toss to distribute seasonings. Melt butter in a skillet. Add Brazil nuts and cook until light brown, about 5 minutes. Combine water and raisins in a pot. Bring to boil. Pour over stuffing. Stir in diced apple. Will stuff one chicken (about 4 pounds).
Combine pineapple juice (except 2 cups), tropical punch, coconut flavoring. In medium saucepan, combine the reserved 2 cups pineapple juice with the sugar. Heat until sugar dissolves. Add to punch mixture. Chill. Just before serving, add 7-Up or Sprite.
Brown the ground beef (can substitute ground turkey). Just before meat is done, add chopped onion and clove of crushed garlic. Cook until onion is done. Add sliced eggplant and crushed tomatoes (can use stewed tomatoes) to beef mixture. Add seasonings. Cook until eggplant is tender. Add bread crumbs and fresh grated Parmesan cheese and serve.
Take sweet milk and let boil for 1 minute. Add 1 teaspoon sugar and a little pinch of salt and soda. Stir in cornmeal (enough to make a moderately thin batter). Cover and set in a warm place overnight. Early the next morning, take a quart of warm water, put a level teaspoon of salt in it and stir in flour (enough to make a rather stiff batter). Then stir in the cornmeal yeast. Sit in a pot of warm water and cover it. Stir once if too long coming. To keep the water at an even temperature, not too hot to bear the hand in. Let the yeast stand until it rises in a fine foam.
Cook rice in water. Cook bacon until crisp. Drain off fat. Add eggs, rice and other ingredients. Cook over low heat until heated through, then serve.
Mix all ingredients together and spread in pizza pan that has been buttered and floured. Bake for 25 minutes at 350°.
Clean leeks thoroughly. Cut off ends. Cut off and discard long green stems. Split lengthwise from stem end, turn and split one more time. Separate under running water, making sure all dirt has been washed away, then chop into 1/4 inch pieces. Peel potatoes and cut them into 1/4-inch cubes (about 2 cups). Melt 2 tablespoons butter in saucepan, add onions and leeks and cook over medium heat, stirring until wilted, not brown. Add chicken broth, water, bay leaf, 1/2 teaspoon salt and pepper; simmer for 30 minutes. Add potatoes. Remove from heat. Remove bay leaf. Add remaining butter. Stir. Adjust seasoning. Serve.
Butter a 2-quart casserole and add all ingredients. Bake at 350° for 1 to 1 1/2 hours.
Finely grate cheese. Combine with other ingredients and beat until creamy, adding a few drops of water if necessary to form a firm dough. Divide the dough in half; roll each section 1/4 inch thick. Cut into strips about 6 x 3/8-inch. Twist and place on a ungreased cookie sheet. Chill in freezer 15 minutes or longer to maintain shape. Bake at 350 degrees for 10-12 minutes.
Mix cream cheese, sugar, eggs and vanilla together. Place baking cups in muffin pan. Place one vanilla wafer in each cup. Fill approximately 2/3 full with cream cheese mix. Bake at 350° for 20 minutes; cool. Top with pie filling; refrigerate.
Combine butter and cheese and mix. Add crabmeat, salt and mayonnaise. Stir well. Spread on muffin. Bake at 400° for 10 to 15 minutes.
In a heavy pan, stir in sugar, salt and buttermilk. Cook to 234° or soft ball stage, stirring as necessary to keep from sticking (about 10 minutes). Remove from heat and add oleo and vanilla. (Do not stir.) Cool 30 minutes. Quickly stir in pecans and beat for 3 minutes until slightly thickened and drop on wax paper.
Mix ingredients. Cool dough. Cut with cutters. Roll dough to about 1/4-inch thickness. Bake at 375° for about 12 minutes.
Combine sugar, corn syrup and water in a medium-size heavy saucepan. Heat quickly to boiling, stirring constantly. Wrap a fork with damp paper toweling and wipe the sugar crystals from side of pan as the mixture cooks. Reduce heat to medium and cook without stirring to 260° on a candy thermometer. (A spoonful of syrup will form a hard ball when dropped in cold water.)
Lay turkey out flat as possible on a cutting board, placing skin side down. Combine garlic, rosemary, pepper and salt in food processor or bender. Begin processing and add oil gradually. Chop until just coarse.
Cut round steak into bite size pieces. Saute onion and mushrooms in butter. Add meat until brown. Then stir in tomato sauce and sour cream. Cook on low heat until cooked together well.
Mix taco seasoning and cream cheese. Spread on 14-inch pan or plate. Cover with salsa. Add onions, tomatoes, peppers and olives. Cover entirely with cheeses. Serve with plain nachos.
Cook seafood. Pour sherry over seafood and let sit. Melt butter in pan. Stir in flour (low heat), slowly. Add salt, mustard, cayenne and mushrooms. Add cream slowly. Cook until thick. Add to seafood and sherry. Cover with butter and crumbs. Cook at 375° in casserole pan 10 minutes. Serve over egg noodles or cook in puff pastry.
Soften butter in a pot; add 1 can Campbell's onion soup and a can beef stock; wash rice and mix together until it boils. Cover pot; lower flame and cook for 20 minutes, mixing at least twice.
Mix Kool-Aid and orange juice according to package directions. Combine all ingredients in a large punch bowl and chill. Before serving, add chilled ginger ale.
Beat eggs in small mixing bowl. Gradually add sugar and vanilla; beat well. Blend in melted butter. Combine dry ingredients; gradually add to egg mixture. Blend well. Stir in nuts. Spread in greased 8-inch square pan. Bake at 350° for 30 to 35 minutes.
Mix cake mix and cook as package directs in a 9 x 13-inch pan. Mix milk, sugar and half of the coconut. Bring to a boil and pour over hot cake. Let cool and spread Cool Whip on top of cake. Sprinkle remaining coconut on top.
Combine beaten eggs with other ingredients except nutmeg. Pour into uncooked pie shell. Sprinkle with nutmeg. Cook at 450° for 10 minutes. Turn down oven to 325° and cook 30 to 35 minutes. Add meringue, if desired.
Grease and line 9 x 13-inch pan with bread crumbs. Place layer of toast. Brown and drain sausage; put thin layer of sausage and cheese on toast. Repeat process until all is used, two layers each. Beat eggs with salt and pepper and milk. Pour over casserole and refrigerate overnight. Bake at 375° for 45 to 60 minutes. Yields 12 servings.
Warm all ingredients to room temperature; blend well. May want to add garlic salt or powder, onion salt or powder or other seasonings.
Trim fat from pork. Combine pineapple juices, garlic powder, chili powder and oregano. Pour over pork. Refrigerate 4 to 6 hours or longer. Remove pork from marinade (marinade can be added to the cooking liquid for noodles or rice). Broil 2 to 4-inches from heat source, for almost 5 minutes each side. Serves 4.
Combine all ingredients except cheese. Sprinkle cheese on top. Top with onion rings. Warm in microwave or heat in oven until warm.
Combine the first 5 ingredients. Roll in pecans until covered. Store in refrigerator.
To first 5 ingredients, add 6 cups of flour. Stir well. Cover and let rise in warm place an hour or more. Work out on floured board. Pour oil in 3 (9-inch) pans. Place rolls in pan and cover with Saran Wrap and put in icebox until 1 hour before cooking. Set in warm place, leaving Saran Wrap in place to prevent drying out. When ready to bake, remove Saran Wrap and bake at 350° for 35 to 40 minutes.
Heat butter, garlic and oil in skillet. Add shrimp and saute until done, about 3 minutes. Pour off drippings into small saucepan. Add other ingredients. Cook over high heat about 1 minute. Pour sauce over shrimp. Serve over rice. Makes 4 servings.
Combine ingredients. Keep in tightly sealed jar. For 1 serving, use 1 teaspoon in 3/4 cup hot water. To make 1 quart, use 3/4 cup mix to hot water.
Mix all ingredients well. Bake 40 to 45 minutes at 375°. Makes 3 pies.
Saute onion lightly in butter until soft, but not brown. Drain beets and place them in onion and butter. Add lemon juice and parsley. Toss beets, adding salt. Heat until hot. (Tiny whole beets are best.)
Using a deep ovenproof pan, put water 1 1/2 inches deep. Add sugar and butter. Boil until thin syrup. Roll dough thin; cut into 5-inch squares. Put 3 tablespoons applesauce in center of each square and top with pat of butter. Bring corners together and seal seams tightly. Place into boiling syrup, filling pan. Put pat of butter on top. Sprinkle with sugar. Bake at 400° until brown.
Mix milk and Cool Whip together; first add can of cherry pie filling. Stir. Add drained pineapple; stir, then add chopped pecans. Stir. Chill.
Cream eggs and sugar. Add oil and vanilla. Add dry ingredients. Stir apples into batter. Pour into 2 greased and floured tins. Bake at 350° for 1 hour.
Mix all ingredients in large bowl. Chill 30 minutes to 4 hours. Yields 4 servings. Has 225 calories, fat free.
Thaw potatoes. Put potatoes in 13 x 9 x 2-inch baking pan. Pour margarine over potatoes. Mix rest of ingredients together. Spread over potatoes. Top with corn flake crumbs. Bake at 350° for 45 minutes.
Mix butter and peanut butter together and add remaining ingredients. Bake at 375° for 10 minutes on a greased pan.
Melt butter in a heavy casserole dish. Cook onion in butter over moderate high heat until transparent. Add the rice, stirring to coat the grains with butter. Pour in the stock or water. Add salt and pepper. Bring to boil over high heat. Add the seasonings to the rice. Cover. Bake in a preheated 400° oven for 30 minutes. Fluff with fork and serve. Makes 6 servings.
Cook potatoes in skins about 1 hour, cool and peel. Melt butter in microwave, blend in flour and seasonings. Stir until smooth. Add milk and cook until thickened (approximately 8 minutes). Add cheese and heat until melted. Dice potatoes and place in baking dish; cover with sauce. Bake at 350° for 20 to 25 minutes until browned and heated thoroughly.
Prepare pasta as noted on package. Cook and drain. Mix milk and onion sauce and pour and mix through pasta and serve immediately.
Saute onion, celery and cabbage until soft. Add potatoes and brown. Sprinkle flour over all until margarine or butter is absorbed, stirring constantly. Pour in milk. While mixture comes to a boil, add basil, garlic salt and pepper. After mixture has boiled, simmer on low until ready to serve. Sprinkle grated cheese and green onion over top as desired.
Drain cans of Veg-All and put in casserole dish. Add water chestnuts. Melt Cheez Whiz and margarine. Mix and pour over vegetables. Crumble Ritz crackers on top. Cook at 350° for 30 minutes.
In large pan, cook onions until tender, but not brown. Mix all ingredients. Cook on low heat until near boiling. Stir often to prevent sticking. Improves with standing. Better the next day.
In large mixer bowl, beat egg yolks until thick and lemon colored. Gradually beat in sweetened condensed milk, salt, vanilla and milk. In small mixer bowl, beat egg whites to very soft peaks. Gently fold into milk mixture. Chill. Garnish with nutmeg.