HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat all ingredients except liqueur in large pan to boiling, stirring frequently, to prevent burning. Reduce heat and simmer, uncovered, stirring frequently until mixture thickens, about 45 minutes. Take off heat; stir in Cointreau. Refrigerate, covered, at least 4 hours. Better overnight or longer. Serve chilled with turkey.
Make rice and broccoli according to directions. Drain; set aside. In casserole dish, mix soup, cheese and butter. Stir in broccoli and rice. Bake at 350° for 1 hour. Serves 12.
Melt butter and chocolate in a heavy saucepan. Stir in brown sugar and milk and salt. Heat and boil a few minutes. Remove from heat. Add vanilla.
Rub frozen roast with salt and pepper. Pour A.1. sauce over covering well. Place on large sheet of heavy-duty foil and pull up ends to make tight folds. Place in open roasting pan, and pour in a little water to keep foil from sticking. Roast in a 325° oven for 5 hours. Open foil carefully and remove roast to plate. Pour out drippings, thicken with flour and water paste and boil a few minutes to make gravy. Quartered onions may be cooked with roast for extra flavor.
Butter a casserole dish. Line it with cabbage. Saute onion and meat until browned. Pour off grease. Make one layer of hamburger-onion mixture over cabbage and 1/2 can tomato soup. Repeat layers. Bake at 350° for 40 minutes.
Separate fruit from the juice; save broth. While cooking the macaroni, prepare the fruit sauce. Mix sugar, flour, salt, eggs and the fruit juices in a saucepan. Once the sauce comes to a boil, remove from heat. The sauce will thicken as it cools. Mix the sauce and cooked macaroni and allow it to cool in the refrigerator for about 4 hours or overnight. Then fold in whipped topping, marshmallows and fruit. Chill until ready to serve. Makes about 6 quarts.
Cook and peel potatoes (boil). Brown onion in 1 tablespoon of bacon fat. After onion is browned, add everything in but potatoes and kielbasa. Put these in separate large bowl. Pour mixture over top. Serve warm. Reheat in microwave or oven.
Drain all the beans. Add chopped onion. Add the bottle of salad dressing and mix well. This is a good recipe for anyone watching their sugar intake.
Crumble half of the cornbread into the bottom of a large serving bowl. Top with half of the beans. In another bowl, combine tomatoes, onions, green pepper and jalapeno peppers. Blend well. Spread half of the mixture over the beans. Sprinkle with half of the bacon and half of the cheese. Stir together sour cream and salsa. Spread half of the dressing over the cheese. Repeat layers. Garnish with sour cream and jalapeno pepper slices, if desired. Cover and chill 2 to 3 hours.
Place crab meat in mixing bowl. Sprinkle crumbs over crab lightly. In another bowl mix egg, mayonnaise, salt, mustard, parsley, cayenne, Tabasco and white pepper. Mix together and add to crab meat mixture. Shape into small cakes. Fry in hot Crisco oil at 350° until brown on both sides, turning once. Makes about 50 small cakes.
Rinse chicken and pat dry. Flatten with meat mallet. Roll up as for jelly rolls. Wrap with bacon; secure with toothpicks. Sprinkle dried beef in crock-pot. Arrange chicken rolls over beef. Top with mixture of soup and sour cream. Cook on low for 12 hours. Yield: 8 servings.
Cook squash in very small amount of water. Drain and mash. Mix with sour cream and soup. Add onion and carrot. Grease dish. Put squash mixture in dish. Cover with dressing mix and dot with butter. Bake at 350° for 40 to 50 minutes.
In large saucepan combine potatoes, water, onion and chicken bouillon granules. Bring to boiling; reduce heat. Cover and cook over medium-high heat about 20 minutes until potatoes are tender. Transfer to blender; cover and blend until smooth. Remove mixture and add enough skim milk to make 5 cups. Return mixture to saucepan. In small saucepan melt margarine. Stir in parsley, pimento, flour, pepper and hot pepper sauce. Stir into potato mixture. Cook and stir until thick and bubbly. Add cheese; cook and stir until cheese melts.
Cream shortening and sugars. Add eggs and vanilla. Mix well and add dry ingredients. Add oats, nuts and coconut. Drop onto greased cookie sheets and bake at 350° for about 10 minutes.
Drain water from canned artichokes and oil from marinated artichokes; reserve oil. Place artichokes into blender. Puree with some of the oil. Add bread crumbs and cheese and mix. Mixture must be shaped into 1/2-inch balls. Bake at 325° for 15 minutes.
Cook macaroni as directed; drain. Add tuna, soup and milk to cooked noodles. Mix well. Bake in greased lasagna pan for 40 minutes at 350°. Remove from oven; sprinkle crushed potato chips over top and bake for an additional 10 minutes.
Put bacon grease into pan or cast iron skillet, melt in 425° oven. Tilt melted grease to cover bottom and sides. Mix together the corn meal, flour and sugar. Add eggs, milk and melted butter. Stir just until moist. Pour batter into greased pan or skillet. Bake until golden brown.
Preheat oven to 400 degrees. Brown ground beef and pepper. Drain. Stir in taco seasoning, water, corn, and tomato sauce. Pour in 2 qt. casserole dish. In small bowl prepare corn meal mix according to package. Stir in half can of onions. Spoon in batter around meat mixture. Bake uncovered for 20 minutes. Top corn bread with remaining onions and cheese. Cook 3 to 5 minutes longer until onions are brown.
Mix sugar and water and bring to boil. Then let cool. Add orange juice and lemon juice. Ginger ale may be substituted for part or all of water. Add just before serving.
Place one can of asparagus in baking dish. Slice 2 hard-boiled eggs over asparagus. Spread one can of mushroom soup over these ingredients. Mix together the grated Cheddar and Mozzarella and place 1/2 of cheese mixture over all. Layer in same order the remaining ingredients, except Durkee onions. Bake at 350° for about 40 minutes or until bubbly. The last 5 minutes sprinkle onions on top. This recipe makes a large casserole.
Brown ground beef and onion. Add remaining ingredients. Bake uncovered at 350 degrees for 30 minutes.
*If you don't have savory, you can substitute with 1/8 teaspoon sage.
Mix ingredients well. Can use canned or make own biscuit dough. If canned dough is used, break each into halves or thirds. Roll each piece of dough very thin. Place about a teaspoon of the tuna mix on each rolled out strip of dough, and roll and close in a log shape, leaving both ends open. Place, seam side down, and bake on ungreased baking sheet at 375° for about 25 to 30 minutes. Makes about 20.
Mix all ingredients together, except cheese cubes. Form into meatballs. Push a cube of cheese into each meatball. Brown meatballs in hot oil. Make sauce.
Bring the ingredients to a boil. Lower heat and cook slowly for 3/4 of an hour and stir occasionally.
Mix the flour, sugar and shortening; put aside 1 cup of mixture for topping. Add molasses and baking soda-water mixture. Pour into a 9 x 13-inch pan; pour crumbs on top. Sprinkle with cinnamon. Bake at 350° for 35 to 40 minutes.
Fry onions in oil until tender; add flour and stock; cook until thick. Add tomato paste, Worcestershire sauce, salt and pepper; simmer ten minutes. In another pan, brown beef and mushrooms; drain. Add beef to sauce. Just before serving, add sour cream; serve on rice or noodles.
In a Dutch oven, over medium-high heat, brown meats. Add garlic and sprinkle with celery salt, onion salt, lemon pepper and ground cumin. Drain off most of fat. Add diced celery, onion and green peppers and beer. Continue to cook over low heat until onion is white and tender. Sprinkle generously again with celery salt, onion powder, lemon pepper and coarse ground pepper. Add 2 tablespoons ground cumin and Worcestershire sauce. Continue cooking over low heat (10 minutes). Add canned tomatoes. Simmer 10 to 20 minutes.
Pour boiling water over 2 cups bran and set aside. Cream oil and sugar. Add eggs, beat well. Mix in buttermilk and dry ingredients. Add bran mixture and 1 cup dry bran. Add options.
Mix well. Place dip in hollowed out loaf of brown bread. Bread chunks may be used as dippers as well as vegetables.
Combine Cool Whip and sweetened condensed milk in a large bowl and refrigerate one hour. Add rest of ingredients. Stir well and refrigerate overnight. Do not attempt to mold.
On stove top, put in first 4 ingredients. Boil. Add rice and turn down. Let rice soak up all the juice. Can garnish with chives, French fried onions or cheese.
About 6 1/2 hours before serving or early in day: Remove skin and trim excess fat from pork leg, leaving only a thin fat covering. Place pork, fat side up, on rack in large roasting pan. With hands, rub cracked pepper and 2 teaspoons salt over pork. Cover roast loosely with a tent of foil. Insert meat thermometer into center of thickest part of pork, being careful that pointed end of thermometer does not touch bone. Roast pork in 325° oven about 6 hours or until meat thermometer reaches 160° to 170° (about 23 to 25 minutes per pound). Pork near bone will be pink. After pork has roasted 4 hours, remove foil. After pork has roasted 5 hours, sprinkle roast with chopped parsley. When pork is done, place on platter; let stand 15 minutes for easier carving.
Dot with butter before baking. Stir in an unbaked pie crust with fingers. Bake at 450° for 10 minutes and then reduce heat to 350° and bake until shakes in pan like jelly.
Boil sliced zucchini for 10 minutes. Melt margarine, soup and sour cream. Add seasoning, zucchini and stuffing cubes. Bake in casserole at 350° for 30 minutes.
Peel, slice and seed cucumbers. Soak in the lime and 1 gallon of water for 24 hours; drain and rinse. Soak in ice water 3 1/2 to 4 hours.
Blend ingredients together and use in recipes calling for whole eggs. This is delicious alternative for those on cholesterol restricted diets. It contains no cholesterol, reduced fat and calories and more protein than 2 whole eggs.
Cook bacon until crisp; drain and crumble, reserving drippings. Add onion to drippings; cook until tender. Add vinegar, 1/4 cup water, sugar, 1/2 teaspoon salt and bacon; cook and stir until boiling. Place lettuce in bowl; pour hot dressing over. Toss to coat. Garnish with radishes and egg.
Mix gelatin and sugar thoroughly in saucepan. Stir in water. Place over low heat; stir until gelatin is dissolved. Remove from heat. Blend in evaporated milk, mayonnaise, mustard, vinegar and pepper. Chill until slightly thickened; stir occasionally. Toss potatoes with Italian salad dressing. Mix potatoes, eggs, celery, olives and onion powder with thickened gelatin mixture. Turn into a 5 1/2-cup ring mold. Chill about 4 hours. Unmold onto a chilled platter. Garnish with leaf lettuce and fill center with cherry tomatoes.
Dissolve the jello in the boiling water; later add the cold water. Cool to room temperature. Bake cake as directed. Poke holes in warm cake with toothpick. Slowly pour jello over warm cake. Refrigerate cake while making topping.
Mix all ingredients together in bowl. Pour into pan. Cook at 375° for 30 minutes. Crust should surface and become golden brown.
Soften cheese and butter. Blend in remaining ingredients until smooth. Add coconut flakes and nuts to suit taste (1/4 to 1/2 cup each).
Pat rolls flat on two 14-inch pizza pans. Cook 8 to 9 minutes at 375°. Combine mayonnaise and cream cheese and spread on cooled crust. Cut crust. Also add salt. Put chopped veggies on top.
Combine crumbs and margarine for crust. Press into bottom of 9 x 13 pan. Chill for 30 minutes. Mix cream cheese, Cool Whip, sugar and vanilla. Spread on chilled crust. Top with cherry pie filling.
Mix first four ingredients and spread in 13 x 9 x 2-inch pan. Bake in 350° oven for 20 minutes stirring occasionally. Remove from oven and cool. Remove 1/3 for topping. Beat egg whites, sugar, berries and lemon juice at low speed for 2 minutes. Use large bowl, then beat at high speed until stiff peaks form (about 10 minutes). Fold in whipped topping. Spoon over crumb mixture. Sprinkle top with reserved crumbs. Freeze 6 hours or overnight. Makes 12 to 15 servings.
Mix the ingredients and shape into balls. Cover with Prego sauce. Cover and bake 1 hour or until done at 350°. Uncover and add grated Mozzarella cheese. Bake until melted.
In a large pan, add sugar, butter, milk and cocoa. Bring to a boil and boil one minute. Remove from heat, then add crunchy peanut butter. Stir to dissolve, then add oats and vanilla, then drop on waxed paper and let set. Yields 4 dozen.
Trim all but thin layer of fat pork chops. In heavy skillet, render some of the trimmed fat to coat pan lightly. Discard excess fat. Rub flour seasoned with salt and pepper into both sides of chops. Brown on both sides over medium heat. Cut 3 (1/4 inch) slices from center of orange. Sprinkle with brown sugar. Combine juices with sherry. Pour over and around chops. Cover pan tightly. Bake in 325° oven for 1 to 1 1/2 hours or until tender. Add pineapple rings and juices last 1/2 hour of cooking. Remove chops and fruit. Thicken pan juices slightly with little cornstarch mixed with cold water if desired.
Combine all ingredients, except vinegar and butter in a large pan. Cover and simmer over low heat about 1/2 hour or until the cabbage is tender. Remove from heat. Add the vinegar and butter and toss lightly. Serve hot. Serve with the beef rouloden or the sauerbraten for a super meal. Don't forget the potato dumplings.
Cut carrots and potatoes in pieces. Put raw meat in and pour other ingredients in a roasting pan. Bake at 250° for 6 hours (never raise the lid).
Mushroom Caps: Blend the filling ingredients with a fork. Remove stems from mushrooms and fill with stuffing. Bake at 350° for 25 to 30 minutes (until bubbly and golden brown).
Melt butter. Mix flour and pecans. Spread in small baking dish (9 x 9-inch). Bake at 325° until lightly brown, about 15 minutes. Let cool completely.
Layer broccoli and sliced chicken; mix all other ingredients and pour over broccoli and chicken. Then top with grated cheese. Cover with foil and bake 1 hour at 250°. Remove foil and add 1/2 cup butter or margarine to 1 package Pepperidge Farm herb stuffing seasoned dressing mix. Put on top of casserole and return to oven; bake for 1/2 hour.
Saute onion, garlic, green pepper and celery in bacon drippings or oil until onion is golden. Add thyme and bay leaves; stir well. Add Tabasco, Ro-Tel, tomatoes, tomato sauce, 2 cups water, salt and pepper. Simmer 5 minutes. Add rice; reduce heat. Cook, covered 30 minutes. Add chicken and Polish sausage. Cook until rice is tender. Add more Tabasco if needed.
Scald milk. Add sugar, shortening and salt. Cool until lukewarm. In large bowl, sprinkle yeast into warm water. Add milk mixture and 2 cups flour. Beat until smooth. Add 4 cups flour until stiff. Knead. Fry in 375° oil for 3 minutes on each side. Sprinkle with cinnamon or powdered sugar.
Cream sugar and shortening together. Combine flour, soda and baking powder. Add to creamed mixture alternately with the sour milk. Add bananas and vanilla. Fold in beaten egg whites. Bake in loaf pan or 2 layer cake pans at 325° for about 40 minutes.
Combine cornbread, biscuits and chicken broth. Soak for 30 minutes. Add onion, celery and eggs. Stir in butter and sage. Bake until celery and onions are done and brown on top.
Mix together and put in a shallow dish. Freeze overnight. Let set at room temperature 15 minutes before serving.
Mix flour, soda, salt, cinnamon, sugar, oil, eggs and undrained pineapple (mix only by hand). Add bananas and nuts; mix again. Bake in a tube pan that has been greased and floured. Bake in a 350° oven for 1 hour and 15 minutes. Let cool in pan 1 hour before removing from pan.
Combine all ingredients. Beat well with mixer. Bake at 350° for 50 minutes or until done.
Mix together first 8 ingredients. Cut out of core of cabbage and place in container of boiling water until leaves come loose. (Do not overcook.) When leaves cool slightly, roll meat in leaves. With pointing finger, tuck in the ends. Place in bottom of pan a layer of extra leaves, then cabbage rolls and a layer of sauerkraut. Cover with juice and the crushed tomatoes on top. Bake in a 350° oven for 1 to 2 hours.
Cut drained broccoli into 1 inch pieces. Line square, buttered casserole with broccoli pieces. Combine undiluted soup with chopped onions, mayonnaise and beaten eggs. Pour over broccoli. Sprinkle dry stuffing over all. Top with grated cheese. Bake at 350° for 30 minutes. Makes 6 servings.
Mix the first four ingredients and cool to lukewarm. Dissolve yeast in 1 c. warm water, add 1 egg, add to above. Beat in 2 1/2 c. flour and then by hand add another 2 to 2 1/2 c. flour. Put in greased bowl and let rise until double. Grease hands and break into pieces and place in greased oblong pan and let rise. Bake at 350° for 30 minutes. This recipe may also be used for cinnamon rolls, reduce sugar to 1/4 c.
Coat fish with mayonnaise and place on baking sheet. Spread the crushed potato chips evenly over the fish, then cover well with the shredded Cheddar cheese. Bake at 350° for 10 to 15 minutes.
Mix all together and blend well. Pour into a 9-inch unbaked pie shell. Bake for 45 minutes at 350° or until crust is brown and custard is firm.
Mix all ingredients together. Chill well before serving. Dressing will keep for about 2 weeks.
Cream together until fluffy the butter, sugar and packed brown sugar. Blend in the eggs and vanilla.
Spray pan with Pam. Put breasts in tortillas, folded in half. Mix soup and Ro-Tel tomatoes; pour over tortillas. Cook for 30 minutes at 325°. Add cheese; cook for an additional 5 to 10 minutes.
Mix oleo, sugar, eggs and cocoa together. Blend in flour and vanilla. Add nuts and coconut. Pour into greased and floured oblong pan. Bake at 350° for 25 to 30 minutes. Immediately after taking out of oven, sprinkle miniature marshmallows over top of cake.
Saute vegetables in butter until tender and clear. Toss gently with rice. Add the lemon peel, the juice of one lemon, salt and pepper. Heat thoroughly over low heat or in microwave. Sprinkle top with almonds and serve. Good with chicken or seafood.
Beat eggs until fluffy. Add other ingredients and pour into unbaked pie shell. Bake at 350° for 30 minutes or until set.
In medium saucepan, cook fresh tomatoes. While simmering, add tomato sauce and continue to simmer. Remove from heat and set aside. In small frypan, fry kielbasa. When cooked, add to sauce; set aside. Scramble eggs. In a large frypan, cook eggs in omelette shape. When done, put filling in middle. Add 1/2 of cheese. Fold over and put remaining cheese on top.
Cook and drain macaroni. Add remaining ingredients. You may also add green pepper, onion, peanuts, sunflower seeds, etc. Serve with dressing.
Wash and quarter apples. Cut into bite size pieces. Add dates and nuts. Mix dressing, Cool Whip and salt in a small bowl. Mix all together. Refrigerate.
Thoroughly combine mashed fruit and yogurt in a bowl. Fold in whipped topping, blending well. Spoon mixture into crust and freeze for 4 hours. Can serve frozen or place in refrigerator 30 minutes before serving. If frozen solid, may require more than 30 minutes to soften. Store leftover pie in freezer.
Place garbanzos, lemon juice, garlic, salt and water in blender or processor. Puree or blend well. Add more water if a thinner consistency is desired. Garnish with fresh parsley and drizzle olive oil over the top. Serve as an appetizer with chips or pita bread.
Mix cream cheese and Eagle Brand milk until smooth. Add lemon juice to the taste. Pour into the crust and refrigerate for several hours. Top with cherry pie filling. Serve. Makes 1 pie.
Combine first 6 ingredients. Place in 2-quart casserole. Top with stuffing, which has been tossed with melted butter. Bake at 350° for 30 minutes.
Slice top off bread. Cut inside bread and top slice. Mix all ingredients. Dip and fill bread hollow. Arrange cubes around bread.
Blend together with mixer or blender. Add 1 cup coconut and 1 can crushed pineapple, drained. Chill. Use to dip fresh fruit.
Wash potatoes. Do not peel. Cut each potato into 6 wedges. Dry potatoes slightly with paper towels so that spices will stick. Mix all the spices and cheese with oil. Stir well to blend. Pour over potatoes and stir until they are evenly coated. Spread out onto 2 shallow baking pans. Bake at 400° for about 30 minutes or until tender. Stir twice during baking and sprinkle with more cheese if desired.
Heat oven to 350°. Combine flour, cornstarch and salt in a bowl. Add and stir in the butter, egg yolk and grated Parmesan cheese. Mix all the ingredients to get a dough. Let it stand for 10 minutes, then roll it to 1/4 inch thick. Cut into shapes with metal cookie cutters.
Combine ingredients. Pour into greased casserole (1 large or 2 small). Bake in a 375° oven until bubbly, 30 to 45 minutes. Easily frozen.
Cook linguine according to directions and drain. Mix remaining ingredients. Add to noodles and refrigerate.
Clean crabs. Boil water, salt, oil, vinegar and 1/2 the Old Bay. When boiling, add crabs. Bring to second boil. Pour in beer and more Old Bay. Cook 10 minutes. Let sit for 30 minutes after removed from water. Then grub!
Mash cream cheese; blend in mayonnaise and salt. Fold in Cool Whip. Fold in fruit cocktail and nuts. Spoon into baking dish and freeze for several hours or overnight.
Mix and refrigerate overnight. Dip in 12 ounces chocolate chips and 1 large cake paraffin wax.
Marinate meat overnight. Bake at 300 degrees, 1 hour per pound of meat. Baste with barbecue sauce in the last 30 minutes.
Soften	yeast in 1/4 cup warm water (110°). Combine 3/4 cup milk, scalded, 1/2 cup shortening, 1/2 cup sugar and 2 teaspoons salt; cool to lukewarm. Add 1 cup sifted all-purpose flour; add yeast and 3 eggs. Beat well.
If strawberries are fresh, wash, cap, slice and sprinkle with 1/4 cup sugar. Let berries stand for about 2 hours, then drain. If using frozen berries, thaw. Mix in mixing bowl and add strawberries, jello mixture, salad oil and eggs. Blend on low speed of mixer, then beat on high speed for 4 minutes. Bake in two 8-inch round pans. When cool, frost.
Combine all ingredients and mix well. Cover. Refrigerate overnight or at least 8 hours. Mix well. Serve with brown sugar and milk or cream. Makes 6 servings.
Add dry powdered milk, eggs and water to basic mix. Stir in raisins and nuts. Drop by teaspoon onto greased cookie sheet. Bake at 375° for 8 to 10 minutes.
In top of double boiler, combine sugar, flour and salt. Stir in cold milk. Cook over boiling water until thickened, stirring constantly. Cover and cook for 15 minutes longer. Stir a little of the hot mixture into slightly beaten egg yolks. Add to remaining mixture in double boiler and cook for 2 minutes over hot, but not boiling, water stirring constantly. Cool and add vanilla and coconut (reserve some of the coconut for top of meringue). Pour into baked pie shell. Cover with meringue and bake in a moderate oven at 325° for about 15 minutes or until brown.
Partially freeze beef. Slice thinly across the grain. Saute beef slices, onion, mushrooms and garlic in oil in 12-inch skillet until beef is no longer pink. Remove from heat. Stir in dry nonfat milk, flour, parsley, salt and pepper. Gradually add water, Sauterne and crumbled bouillon cube. Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens. Serve over hot, cooked noodles. Makes 5 1/2 cups.
Mix together all ingredients except chicken. Rub over chicken breast pieces; marinate 8 hours. Broil chicken on both sides 15 minutes, periodically brushing with mixture.
Grind (pulverize) imitation crab in food processor or blender. Combine crabmeat, salad dressing mix, sour cream, mayonnaise and horseradish mustard. Chill. Makes 3 cups.
Saute onion and garlic in oil until tender. Add ground beef and seasonings; cook until beef is slightly brown. Add tomato paste and water, mixing well. Simmer, uncovered, 5 minutes. Cook noodles. Spoon 1/3 of the sauce into 13 1/2 x 8 3/4 x 1 3/4-inch baking dish. Begin to make layers with cheeses, sauce and noodles. Repeat, ending with Mozzarella on top. Bake at 350° for 30 minutes. Yields 8 to 12 servings.
Cut zucchini into 1-inch pieces; cook in water until soft. Add grated onion and 1/2 pint of sour cream (8 ounces). Add remaining croutons on top and bake until bubbly at 350°.