HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine berries, sugar and lemon juice. Let stand 30 minutes. Soften gelatin in cold water; dissolve over hot water. Add to berry mixture and chill until partially set. Fold in whipped cream. Pour into your favorite pie crust, plain or graham cracker. Chill until set. This recipe makes one 10-inch pie or two 7-inch pies. Garnish with whole strawberries.
Add brown sugar and water in saucepan. Add salt and Karo syrup; mix all ingredients in saucepan. Bring to boil and boil for 10 minutes. May add maple flavoring if desired to taste. Pour over waffles, pancakes, French toast...
Combine bread crumbs, milk, soy sauce, garlic and onion. Add meats and water chestnuts. Mix well. Form into 1-inch balls; place on cookie sheet. Bake 18 to 20 minutes at 350°. Serve with sweet and sour sauce.
Rinse beans. Put them into a large bowl and cover completely with cold water. Let stand overnight! Drain beans. Transfer to a medium pan. Add 2 cups water and bay leaf. Bring to a boil over medium heat. Cook 15 minutes. Reduce heat. Simmer for 20 minutes, until beans are tender. Drain and discard the bay leaf.
Mix flour and shortening. Add buttermilk and mix. Add enough flour to work as a biscuit dough. Roll out in 2 portions real thin and cut in squares. Cut butter into small pieces and put 4 or 5 pieces on each dough square. Cover with sugar and drops of vanilla. Roll and pinch sides and ends. Put in buttered baking dish and bake at 350° for 20 to 25 minutes until brown.
Preheat oven to 425°. In a small bowl, sift together flour and baking powder. Make a well in flour mixture; add salad dressing and buttermilk. Stir with fork until dough forms a ball. Drop by rounded spoonfuls onto ungreased baking sheet. Bake until lightly browned, 12 to 15 minutes. Makes 12 biscuits.
Mix all dry ingredients together, then add milk and egg yolks. Cook until thick. Pour into 2 (8-inch) pie shells.
Drain and chop fruits. Dissolve gelatin in boiling water. Add concentrate and stir until melted. Chill until slightly thickened. Blend in whipped topping and fold in fruit. Pour into a 9 x 5-inch loaf pan. Freeze until firm, about 4 hours. Unmold and slice. Makes 12 servings.
Whisk together all ingredients except rice in the top of a double boiler over medium heat. Cook, stirring constantly, about 8 minutes until custard has thickened to the consistency of a heavy cream. Do not allow custard to boil. Pour custard through strainer and chill. Cook rice separately; when cool, blend with custard. Add Cool Whip and chill.
Roll and spread crust on pizza pan. Slice apples on crust. Flavor with 1/2 cup sugar, cinnamon and nutmeg. Top with 3/4 cup flour, 1/2 cup sugar and 1/4 cup butter. Bake at 450° for 10 minutes. Bake at 350° for 30 minutes. Sprinkle with cheese; let set in warm oven for 15 minutes.
Beat egg whites stiff. Add sugar. Beat egg yolks. Add to egg whites, then add all dry ingredients, adding flour last. Bake 1 hour in 350° oven. Bake in cast-iron pan, greased and floured.
Cook pineapple and jello for 12 minutes. Boil. Stir not to stick. Take off stove to cool. Beat cream cheese into jello mixture. Use electric mixer until smooth. Add celery and nuts and stir. Fold in Cool Whip. Pour into greased mold (grease with mayo). Refrigerate 1 to 4 days ahead or 4 hours. Serves 8.
Melt caramels in double boiler. Add milk or cream and chopped nuts. Drop on waxed paper until cool. Then in a double boiler, melt Hershey bar and paraffin. Dip pieces of candy in chocolate. Ready to eat.
Cook broccoli until tender. Drain. Arrange in greased 13 x 9 x 2-inch pan (or Pam spray). Place chicken on top. Combine soup, mayo, lemon juice and curry powder. Pour over chicken. Sprinkle with cheese, then top with bread cubes. Bake, uncovered, at 350° for 25 to 30 minutes. Serves 4.
Mix lime in 1 gal. of water and soak cucumbers overnight using crockery or enamel ware. (Do not use aluminum containers.) Drain and wash cucumbers; soak in ice water 2 or 3 hours. Mix together sugar, vinegar, water, salt and heat. Place pickling spices and celery seed in a bag made of cheese cloth. Add cucumbers and bagged spices. Cook 40-45 minutes. Remove spice bag and put in clean sterile jars. Seal in jars while still hot.
Combine all ingredients. Bake in a greased casserole dish in moderate oven at 350° for 1 hour.
Cook chicken, remove from bone, cut into pieces. Place in an 11 x 7-inch buttered dish. Mix soup and sour cream and pour over chicken. Crush crackers and combine with poppy seed. Sprinkle over soup mixture. Melt margarine and pour over top. Cook 30 to 40 minutes or until bubbly. Serves 6 to 8.
Melt margarine in large saucepan. Stir in brown sugar. Remove from heat and cool for 10 minutes. Sift together flour, baking powder and salt; set aside. Beat eggs into sugar mix one at a time and add to flour mixture. Add chocolate morsels and chopped nuts. Spread in greased 15 x 10 x 1-inch baking pan. Bake at 350° for 25 to 30 minutes. Cool, then cut into squares.
Melt butter in large saucepan; saut onions and bell peppers until onions are clear. Add flour and mix well. Cover and cool for 15 minutes; stir occasionally. Add parsley and shrimp; cook for 20 minutes, stirring often. Add cream of mushroom soup, cheese, peppers and garlic; mix well. Add salt and pepper to taste. Cook covered on low for 20 minutes. Cook noodles and drain. Add noodles to sauce and stir well. Sprinkle with Parmesan cheese if desired.
Stuff green chilies with Jack cheese and roll up. Place in greased, shallow 12 x 8-inch pan, seam side down.
Mix all ingredients together. Place in baking dish. Bake 25 minutes at 325°. Serve warm with crackers, chips or Syrian bread.
Cook ground sausage and ground beef. Add seasonings. Melt in Velveeta cheese, etc. and mix well. Spread a spoonful of mixture on each slice of party bread. Put on cookie sheet and toast for 15 to 20 minutes at 300°. Serve warm.
Bring water to boil with beef cube and butter. Stir in rice. Cover and cook 18 to 20 minutes. Stir in parsley, onion and carrot. Let stand, covered, for 2 minutes.
Combine sage, rosemary, garlic, salt and pepper. Press this mixture into both sides of each pork chop. In a heavy 10 to 12-inch skillet, melt butter with olive oil over moderate heat. When foam subsides, place chops in pan and brown for 2 to 3 minutes on each side. When chops are golden brown, remove from pan and pour off all but a thin film of fat from pan. Add the wine and parsley and bring to a boil. Return chops to pan, cover and reduce heat to simmer. Baste with pan juices occasionally. Cook for 25 to 30 minutes, making sure they are fully cooked. Reserve liquid and pour over chops when served. Serve on a bed of white rice.
Grind bologna and eggs. Add the relish and mayonnaise to desired consistency for spreading on sandwich bread. May use more or less relish to taste.
Grease and flour three 9-inch cake pans. Mix together cake mix, eggs, oil and oranges. Pour into cake pans. Bake at 350° for 15 minutes, or until lightly browned. Cool. Combine pineapple, pudding and Cool Whip. Spread between layers, and on sides and top. Refrigerate.
Mix pudding by box directions in a large bowl. Mix together cream cheese and 1 bowl Cool Whip until smooth. Crumble all but 10 of the cookies into mixture; stir until mixed well. Spread out into a 9 x 13-inch pan. Refrigerate until mixture is set. Spread 1 bowl Cool Whip on top. Decorate with remaining cookies. Serve cold.
Cook over medium heat, sugar and juice of 2 oranges, adding water to make 1 cup. Bring to a boil. Brush over cake and let soak in. Refrigerate 3 days. Is also good to eat hot.
Cook carrots until crisp and tender. Cool. Combine remaining ingredients. Pour over carrots. Marinate in refrigerator at least 12 hours.
Put pineapple in bowl. Add cherries, dates and nuts. Sprinkle pudding over top and fold in rest of ingredients; refrigerate.
Recipe makes 4 or 5 tarts. Saute first 3 ingredients; put small amount in bottom of each tart. Next, add meat. Beat eggs with milk and pour over pepper mixture and meat until covered. Top with Cheddar cheese. Pop in 375° oven and cook until puffed up and golden brown.
In large skillet brown meat, add onions, celery, pepper and saute until brown. Add tomatoes, salt and pepper; bring to a boil. Add macaroni, cover and cook over low heat until tender, stirring occasionally, about 15 to 20 minutes. Stir in Parmesan cheese. Sprinkle with Cheddar cheese. Cover and let stand for 5 minutes. Sprinkle with parsley if desired. Serves 4 to 6.
Layer garden peas, top with layer of asparagus tips, top with cream of mushroom soup and sprinkle pimento over the top. Bake at 350 degrees for 30 minutes or until bubbly.
Mix butter and sugar together until creamy. Alternate 2 eggs and 1/2 cup flour until all are mixed together well. Add vanilla. Bake at 325° for 1 hour. Grease and flour pan.
Mix flour, butter, pecans and brown sugar. Spread onto the bottom of a 9 x 13 pan (makes a thin crust layer).	Bake at 350° for 20 minutes. Cool. Mix powdered sugar, cream cheese and 1/2 of Cool Whip. Spread on top of cooled pecan mixture. Mix 2 puddings together with milk until thick. Spread on top of cream cheese mixture and top with remaining Cool Whip. Sprinkle grated Hershey bar on top.
Drain tuna; break into large pieces. Combine carrot, pineapple, celery, mayonnaise, raisins and tuna. Mix lightly. Serve on salad greens. Garnish with carrot curls. Makes 6 servings.
Remove tips of wings and disjoint. Dredge in flour and fry in hot oil. Combine sour sauce, sugar, garlic powder, green onions, red peppers and sesame seed. Bring to a boil, then simmer slowly for 10 minutes. Pour over chicken wings and serve at room temperature.
In large bowl, cream together brown sugar, eggs, margarine and vanilla. Add salt, baking soda and flour. Mix well. Stir in chips and nuts. Spread in 12 x 8-inch pan. Bake at 350° for 25 minutes. Cut while warm. Yields approximately 75 squares.
Cream well the oil, sugar and eggs. Add vanilla flavoring. Sift dry ingredients together and blend into creamed mixture. Fold in pecans and apples. Pour into a well-greased Bundt pan. Bake at 350° for 55 to 60 minutes. Remove from pan and cool.
Grind cranberries, orange and apple. Add sugar and marshmallows. Refrigerate overnight. Add Cool Whip just before serving.
Melt together the butter and chocolate squares. Add vanilla, sugar and beaten eggs; mix well. Add flour, salt and nuts.
Combine first 7 ingredients. Beat at medium speed of electric mixer until blended. Stir in chopped pecans. Pour mixture into pastry shell. Arrange pecan halves on top of pie. Bake at 350° for 55 to 60 minutes. Yields two 9-inch pies.
Boil and debone chicken breasts. Cook broccoli according to directions on package. Layer broccoli and chicken in casserole. Top with chicken, soup, mayonnaise, lemon juice and curry powder. Cover with grated cheese and bread crumbs. Bake in 350° oven for 30 minutes.
Mix sugar, syrup and water to make smooth paste. Boil until it forms a hard ball in water. Beat 2 egg whites until stiff. Remove candy from stove and beat into egg whites, pouring very slowly. Add nuts after it begins to grain or get real stiff. Place on wax paper or buttered plate.
Mix together and form small balls. Place on cookie sheet 1 to 2 inches apart. Bake in 400° oven for 15 minutes.
Boil chickens until they almost drop to pieces. Cut in pieces a little larger than for salad. To 3 pints of the broth, add onion, salt and tomatoes. Bring to boil; add spaghetti and cook 20 minutes. Add milk, eggs, cheese and tomato sauce and cook 15 minutes. Add chicken and Worcestershire and Tabasco sauces. Serves many.
Combine flour, white sugar, brown sugar, baking powder and salt. Mix all the ingredients, except egg together, then add 1 unbeaten egg with a fork until crumbly.
Brown meat in oil in a big kettle. Add water, tomato sauce, onion, garlic, celery, parsley and seasonings. Cover and simmer for 2 hours. Add zucchini, peas and spaghetti. Simmer for 20 minutes or longer until done. Sprinkle with Parmesan cheese if so desire before serving.
Mix hamburger meat, eggs, pepper and salt together in a bowl. Add parsley flakes. Make 4-inch balls out of it. Roll in bread crumbs. Fry in a pan.
Saute onion in oil. Add ground beef. Cook, stirring, until meat loses red color. Drain off fat. Add seasonings. Pour in tomato paste and water; bring to a boil.
Bring a large pot of water to a boil. Add corn. Return to a boil and cook 4 minutes. Drain in a colander; chill corn under cold running water. Cut kernels off cobs with sharp knife (about 2 cups). Mix onion, lime juice and salt in a large bowl. Let stand about 10 minutes.
Preheat oven to 350°. Layer rice, corn, 1 can tomato sauce and 1/2 can water, the onion, green pepper and ground beef. Sprinkle with salt and pepper. Pour second can of tomato sauce diluted with 1/4 can water over all. Cover with bacon strips. Cover and bake for 1 hour. Uncover and bake an additional 30 minutes or until bacon is crisp. Makes 4 to 6 servings.
Sift together flour, cocoa and salt. Cream together the sugar and shortening. Blend in unbeaten eggs and vanilla. Combine the soda and cold water. Add alternately with dry ingredients to creamed mixture. Blend thoroughly after each addition. Fill 20 to 24 muffin pans lined with baking cup half full. Sprinkle the chocolate chips and nuts over cupcake batter. Nuts are optional. Bake at 375° for 20 to 25 minutes.
Bake cake as directed. While hot, poke holes in cake and pour caramel topping. Let cool. Mix Cool Whip and Eagle Brand milk and spread over cooled cake. Crush candy bars and sprinkle over cake. Chill overnight.
Cream shortening and brown sugar in large mixer bowl until light and fluffy. Add egg, water and vanilla; beat well. Combine whole wheat flour, baking soda and salt. Stir into creamed mixture. Stir in oats, dried apricots and mini chip chocolates.
Place chops in a slow cooker; sprinkle with salt, if desired and pepper. Add the onions, celery, green pepper and tomatoes. Combine ketchup, vinegar, sugar, Worcestershire sauce, lemon juice and bouillon. Pour over vegetables. Cover and cook on low for 5 to 6 hours. Mix 2 tablespoons cornstarch and 2 tablespoons water until smooth. Stir into liquid in slow cooker. Cover and cook on high for 30 minutes or until thickened. Serve over rice.
Beat egg yolk and add oil a drop at a time while beating egg. When mixture begins to thicken add vinegar, then slowly add oil again. When thick again add herbs.
Mix all dry ingredients in one bowl. In a second bowl, combine all other ingredients just until mixed; add blueberries. Pour into greased muffin pans or paper lined muffin pans. Bake at 375° for 20 to 25 minutes.
Cut eggs in half lengthwise. Remove yolks; combine in a small bowl with remaining ingredients. Mix until well blended and smooth. With a spoon or pastry tube, fill center of each egg white. Sprinkle lightly with additional paprika. Chill, covered. Makes 16 deviled eggs.
Combine first four ingredients and pour into a buttered 2 quart casserole dish. Combine remaining ingredients and pour over macaroni mixture. Bake for 45 minutes at 350 degrees. Serve hot.
Preheat oven to 400°. Cover inside large bowl with flour. Place bread in bowl. Cover with dish towel. Let rise. Flour counter. Roll dough (not too thin). Mix all other ingredients and spread on dough. Roll dough up, fold and pinch edges. Place on cookie sheet. For shiny look, baste with 1 egg white. Cook 20 minutes.
Beat eggs; add sour cream, butter and muffin mix. Add corn and mix well. Bake at 350° about 30 minutes.
Combine cookie crumbs, 1/4 cup sugar and butter; blend well. Press onto bottom and 2 inches up side of a 9-inch spring-form pan. Set aside.
Mix together corned beef, cream cheese and kraut. Roll into small balls and refrigerate for 1 hour or overnight. Roll in flour; dip in cream. Roll into cornflake crumbs and deep fry.
Combine ingredients in 8-inch square dish. Microwave on Simmer 10 minutes or until center appears set. Cool, cut into bars.
Preheat oven to 425°. In a large bowl, combine all ingredients. Line muffin pans with paper baking cups or spray with Pam. Fill 3/4 full with batter. Bake 15 to 17 minutes. Makes 12 regular or 24 small muffins.
Mix ingredients. Pour into a large casserole dish. Cover top with cracker crumbs. Bake at 350° for 45 minutes.
Brown meat and drain any grease; add soup mix, mustard, vinegar, catsup and water. Mix well. Add beans; mix well again and put in baking dish. Bake at 350° until boiling. Serves 8.
Heat oven to 300°. Mix crumbs, 1/4 cup sugar and butter; press firmly and evenly in bottom of ungreased baking pan, 9 x 9 x 2-inches. Beat eggs until thick and lemon colored. Beat in 1/2 cup sugar, cream cheese and vanilla until smooth. Pour over crumb mixture. Bake 30 minutes. Sprinkle cinnamon on top. Cool.
Sift the flour, salt and baking powder together. Put in the shortening and gradually add about 2/3 cup chicken broth until a stiff dough results. Roll out on a floured board and cut into strips 1-inch wide and 2 to 2 1/2-inches long. Bring remaining chicken broth to a boil. Drop a few strips at a time into broth. Cover and cook for 10 to 15 minutes. Serves 4.
Mix all ingredients together; put in ovenproof casserole. Heat through at 325°. Top with French fried onion rings (canned) before serving. Serves 4 to 6. May be doubled.
Wash and dry apples; remove stems. Insert wooden stick or skewer into stem of each apple; set aside. In saucepan, heat Milk Duds, milk, butter and vanilla over low heat, stirring constantly, until candy has melted and mixture is smooth. Remove from heat. Dip apples into candy mixture, one at a time, turning to coat evenly. Allow excess candy mixture to drip back into pan. Roll coated apples in nuts. Transfer to buttered cookie sheet. Let stand until firm.
Mix ingredients, except last 2. Top with crackers crumbs and walnuts. Bake 30 minutes at 375°.
Cut fruits in small pieces. Chop nuts. Sift flour, soda and salt together. Sift again over fruits and nuts. Mix. Cream sugar and butter. Beat eggs together and then add to butter and sugar mixture. Add vanilla and cinnamon. Pour over fruit and nut mixture. Mix. Drop by teaspoons on cookie sheets and bake at 350° for 25 minutes.
Cream the margarine, sugar and eggs. Stir the flour, cream of tartar, soda and salt in a bowl and add to first mixture. Roll dough in hands; roll in cinnamon and sugar. Don't grease cookie sheet. Bake at 350° for 10 minutes, but check. Do not overbake; cookies will not look brown at all, just set. Makes just 3 dozen.
Spread 1/2 box Stove Top in pan; layer turkey, then 1/2 box stuffing on top of meat. Mix on stove 2 cups chicken broth, 1/4 cup margarine, package of seasoning from stuffing and soups. Bake until thick at 350°, about 45 minutes.
Mix together all ingredients thoroughly. Chill at least two hours before serving. Store covered for up to a week.
Use 3 bouillon cubes to boil chicken. Put onion and parsley flakes in water. Use 1 cup broth and simmer onion and celery until tender. Mix ingredients well. Pour into buttered 9 x 13-inch baking dish and top with crushed potato chips. Bake at 325° for about 30 minutes.
Place chicken in dish. Cut up tomatoes on top of chicken; pour 1/2 can water over this. Sprinkle dill weed over top; add mushrooms. Cook at 350° for 1 hour. Serve over hot white rice.
Mix all ingredients in sauce pan and boil for 15 minutes. Remove from heat and add jell-O. Mix and let stand until cool. Freeze in appropriate containers.
Place one square of cheese on each cracker. Microwave 12 seconds. Add pepper, garlic powder, salt and bacon bits. Microwave 24 seconds.
Brown meat with onions and garlic. In a casserole dish, mix the meat mixture with the baked beans, kidney beans and lima beans. Combine the ketchup, brown sugar, vinegar, dry mustard and salt in a small bowl. Pour over meat and bean mixture. Warm for one hour in a 325° oven.
In Dutch oven, saute onion and celery in butter. Arrange chicken in layer, then layer of noodles. Combine soup, broth, lemon juice, pepper and nutmeg. Pour over noodles. Scatter mushrooms over top. Bring to boil, then gently stir until noodles are tender. Simmer for 15 to 20 minutes.
Brown flour in drippings and make roux. Add onions, celery and garlic; brown for 5 minutes. Add tomatoes, tomato sauce, broth, salt and pepper. Boil for 1 hour over medium heat. Add shrimp, crab, oysters and okra. Cook 20 minutes longer. Add Worcestershire. Stir well and serve over rice.
Place eggplant on rack in tray and prick the skin with a fork several places. Cook eggplant under broiler or on stove (on high), turning on all sides, until soft. Test with a fork. Remove and peel under running water. Place the peeled eggplant in a bowl. Mash with a potato masher or garlic mallet. In a small bowl, crush the garlic with the salt. Add the tahini, water and mix. Add the lemon and stir to mix well. Add this to the mashed eggplant and mix very well. Adjust salt and lemon to taste. Serve in deep platter. Garnish with chopped parsley. Pour olive oil on top, if desired.
Cut leg of lamb into 1 1/2-inch squares. Remove fat. Marinate in mixture of ingredients for 4 to 24 hours.
Brown hamburger and onion; drain grease. Add the 2 soups, chili beans, tomatoes and some of the cheese. Using an ungreased 9 x 13 x 2-inch pan, pour mixture over chips; top with more cheese. Bake at 350° for 15 minutes.
Rinse and drain shrimp. Combine all ingredients, mixing well. Chill for several hours before serving. Makes 1 1/2 cups.
Marinate strips of venison about 1/4-inch thick overnight in covered glass bowl or container. Drain strips and put them on cookie sheets. Bake at 250°, turning twice until done, several hours. Keep unrefrigerated.
Equal cups of flour and Bisquick mixed with enough water to make it of a bread dough consistency. If sticky, add more Bisquick and flour. After mixed, knead dough. Roll dough into 1/2-cup balls and roll out on floured surface until about 1/8-inch thick. Heat on hot griddle. It only takes about 20 to 30 minutes on both sides.
In a large bowl, mix salt, pepper, dry mustard and egg yolk. Add oil and vinegar and whip. Add chopped scallions, if desired. Keep refrigerated.
Mix together and beat at medium speed for 2 minutes. Spread in greased 13 x 9-inch pan. Bake at 350° for 25 to 30 minutes. Cool and frost. Sprinkle with nuts.
Mix ingredients together. Put into loaf pan. Cook at 350° for 45 minutes.
Mix thoroughly, pour into loaf pan and bake at 325° until tester comes out clean.
Brown ground beef; add it to the pork and beans. (The beans can be cooked either in the oven or a crock-pot.) Mix a small amount of mustard and brown sugar into a jar (8 ounces) of barbecue sauce. Cook in the crock-pot 1 to 2 hours or in oven approximately 30 to 45 minutes.
Mix oil, dill weed, garlic and Hidden Valley mix and pour over crackers. Put in a paper bag and shake well. Lay aside in bag and shake once in awhile to coat each cracker. Store in Tupperware bowl or plastic bag to keep crisp or bake in oven at 200° for 1 hour. Stir every 15 minutes.
Brown meat; drain and add sauce. Split can of biscuits and line muffin pan with the biscuits. Sprinkle with cheese. Add 1 tablespoon meat mixture. Top with cheese. Bake at 425° until brown.
Wash the peppers and cut off the top with the stem. Reserve the tops. Scoop out and discard the seeds. In an electric blender, blend onion, garlic and egg. Add to meat. Add rice, parsley, basil, salt and pepper. Pour 2 tablespoons of water in each pepper and fill with meat. Replace the tops and put upright into casserole. Quarter tomatoes and add to casserole with 2 cups of water. Sprinkle with dill and sugar. Season and bake uncovered at 350° for 1 to 1 1/2 hours or until the rice is cooked. Serves 6.
In a mixing bowl, beat eggs. Stir in sugar; add flour and mix. Fold in whipped heavy cream. Cook in a greased tube pan. Bake at 350° for 50 minutes or until done.
Beat together eggs and salt. Mix together flour and baking powder. Add to egg mixture. Work dough a little to form a ball. Place dough under a bowl and let stand 2 hours or more.
Soften cream cheese and combine all ingredients. Bake in low (300°) oven for 20 to 25 minutes. Serve as dip with crackers or fresh veggies.