HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a saucepan, combine apricots and lemon slices. Add water to cover. Bring to a boil. Lower heat; cover and simmer until apricots are tender. Add more water, if necessary, to prevent sticking. Add applesauce and blend well. Add sugar to taste. Reheat until mixture starts to bubble. Serve hot. Makes 3 cups. Very good served with Country Ribs With Sauerkraut.
Blend all ingredients. Sprinkle over potatoes. Bake at 375° until brown, about 25 minutes.
In pan, combine juice, onions, cinnamon and vinegar. Heat to boiling and pour over beets. Cover and refrigerate for 8 hours.
Cook vegetables as directed on package. Drain. Add celery and onions. Mix mayonnaise and cheese and add vegetables. Pour into a casserole. Melt margarine and add to crumbled crackers. Sprinkle over top of casserole. Bake at 350° for 30 minutes.
Pour over shrimp. Serve with crackers. This can be made a day before serving.
Heat oven to 400°. Spray loaf pan with nonstick cooking spray. In small bowl, combine cinnamon vanilla, spice blend and sugar; mix well. Cut each biscuit into quarters. Dip each piece into melted butter; roll in cinnamon mixture. Arrange in prepared loaf form. Bake 20 to 25 minutes. Cool 2 minutes. Loosen edges; invert onto serving plate. Serve warm.
Combine dry ingredients in a large bowl. Add oil and eggs; stir in nuts and strawberries. Pour into 2 greased and floured loaf pans and bake at 350° for 1 hour and 15 minutes. Check after 1 hour.
Cream butter and sugar; add slightly beaten egg. Gradually blend in flour. Put in cookie press. Bake 10 to 12 minutes on ungreased preheated 400° oven.
Combine all ingredients except Parmesan cheese. Pour into casserole. Sprinkle cheese on top and bake at 325° for 45 minutes. Serves 4 to 6.
Place onions, then roast in crock-pot. Add potatoes and carrots on top of roast. Combine the soup with small amount of water; pour over roast. Cover and cook on high for around 8 hours or low for about 12 hours.
Brown chicken breasts. Season with salt and pepper in oil. Cook asparagus. Mix chicken soup, mayonnaise, lemon juice and curry powder. Place chicken soup mix and asparagus in layers. Top with shredded Cheddar cheese. Place in a 375° oven for 30 minutes.
Cut each biscuit into four pieces. Place sugars and cinnamon in plastic bag. Add biscuit pieces, a few at a time, and shake. Place pieces in greased tube pan. Layer with pecans, raisins or coconut, if desired. Repeat layers of biscuit pieces until all are used.
Combine water, yeast, sugar and salt in large bowl. Let stand 5 minutes; mix well. Gradually add flour to form stiff dough. Mix well until blended, about 2 minutes. Place in greased bowl and cover. Let rise in warm place (85° to 90°) until doubled in bulk, about 1 1/2 hours. Toss lightly on well-floured board to coat dough with flour. Divide in half; shape into 2 round loaves. Place in two 6-inch casserole dishes which have been greased and sprinkled with cornmeal. Cover; let rise until doubled (30 to 60 minutes). Brush with slightly beaten egg white. Bake at 400° for 40 to 45 minutes. Yield: 2 loaves.
In a skillet, melt butter over medium heat. Saute garlic 1 minute. Place fish over garlic; cover and cook over low heat 3 minutes. Carefully turn fish; sprinkle with onions. Cover and continue to cook until fish flakes easily with a fork, about 2 to 3 minutes. Squeeze lemon over fish. Serve immediately. Yield: 4 servings.
Chop and mix the peppers and onion. Whisk together olive oil, vinegar, garlic, salt, cumin and pepper. Add peppers and onion mixture to this and chill for 1 hour. Layer in a glass casserole: the lettuce, bell pepper mixture and chicken. Serve cold.
Brown hamburger in saucepan; drain. Add all other ingredients at once and bring to a boil. Simmer for 1 hour. (V-8 juice can be used in place of tomato juice.) Serve with potatoes or rice.
Rinse chicken, then pat dry. Place chicken in 9 x 13 x 2-inch baking dish. Sprinkle with salt, pepper and paprika. Melt butter in saucepan, stir in all remaining ingredients (except rice) and pour over chicken. Bake at 350° for 1 hour or until done. Serve chicken and gravy over cooked rice.
Wash eggplant and slice 3/4 inch thick. Dip slices in flour, then egg, then bread crumbs. Should be well coated. Saute in olive oil a few at a time until browned. Tend carefully, add oil if needed. When crisp and brown, place in shallow baking dish. Put cheese slice on each slice. Dilute tomato paste with wine, mix in oregano, salt, pepper and crushed garlic clove. Spread over eggplant. Sprinkle grated Parmesan cheese on top. Bake at 400° for 15 minutes.
Mix Jell-O as usual. Add berries, bananas and pineapple together. Pour 1/2 of mixture in a bowl. Let set. Spoon sour cream over Jell-O. Pour remaining Jell-O over sour cream. Let set. Enjoy.
The first 2 ingredients are for pie crust; mix as for pie crust and put into cake pan.
Combine sugar, buttermilk, corn syrup, soda and margarine in saucepan. Cook to 234° to 240° on candy thermometer (soft ball stage). Add pecans and vanilla. Beat until creamy. Drop by tablespoon on waxed paper. Let stand until firm.
Cook kielbasa in water and set aside. Chop cabbage and onion and fry with margarine/oil in frypan until limp and browned. Cut up cooked kielbasa in slices and add to cabbage along with crushed tomatoes and juice. Simmer for 5 minutes. Carrots can be added for color.
Preheat oven to 350°. In a 1 1/2-quart shallow baking dish (10 x 6-inch), melt butter in oven. Sprinkle in crumbs; stir well. Press on bottom of dish.
Mix all ingredients together and make into small balls or drop from spoon. Flatten with glass dipped in sugar. Bake at 350° for 10 to 12 minutes. Do not grease cookie sheet.
Peel and slice vegetables. Put all ingredients, except milk and chives, in crock-pot. Cover and cook on low 10 to 12 hours (high 3 to 4 hours). Stir in milk during last hour. Serve topped with chives.
Place porcini in bowl with lukewarm water to cover and soak, until softened, about 30 minutes. Drain. In large frying pan, heat 4 tablespoon of oil, add onions and saute, stir until golden brown. Add wine and porcini season with salt and pepper. Heat remaining olive oil, add bacon and saute. In large pot, boil salted water; add fusilli and cook. Add the contents of the bacon pan and cook over medium heat for 2 minutes.
On sheet of wax paper or a paper plate, combine flour, salt and pepper. Dredge fish in flour mixture, coating both sides.
Sift flour and sugar. In saucepan, add butter, oil, cocoa, Coca-Cola and marshmallows. Bring to a boil and cool. Add to flour and sugar, then add soda, buttermilk, eggs and vanilla. Bake at 350° in a 13 x 9-inch pan for 35 to 40 minutes.
Dissolve lime jello in 1 1/2 cups boiling water and cool. Add pineapple when it begins to set. Pour into a mold and chill until set. Dissolve lemon jello in 1 cup boiling water and cool. Add whipping cream to cottage cheese and beat. Add lemon jello when it begins to set. Pour over congealed lime mixture and chill until firm. Dissolve red jello in 2 cups of boiling water. Cool and pour over salad.
Mix all ingredients in a bowl. Put in refrigerator to chill about 1 hour, then form cheese ball into whatever shape you want, round, egg-shaped, etc. Serve cold for best results with crackers.
Cook noodles. Combine with all other ingredients in a Dutch oven, casserole dish or crock-pot. You may need to add some chicken broth to make it creamy.
Mix pudding and milk together until thickened. Add Cool Whip and mix well. Make layers of graham crackers and pudding.
Combine in blender. Pour into wax paper-lined bread pan. Bake at 375° for 1 hour.
Combine flour, baking soda, salt and both sugars in a large bowl. Cut in shortening with a pastry blender until mix is crumbly. Stir in nuts and chocolate pieces. Store in airtight container in refrigerator or freezer for up to 6 months.
Cook zucchini in boiling water for 3 minutes. Cut in half lengthwise and scoop out pulp. Salt and pepper. Melt butter. Saute onion, celery and ground beef. Add bread crumbs and the scooped out pulp with tomato sauce. Stir together. Stuff zucchini. Place in a shallow pan. Sprinkle with cheese. Bake at 375° for 30 minutes. Serves 6.
Combine warm water, yeast and 1 teaspoon sugar. Let set until foamy and bubbly; set aside. Scald milk and Crisco. Dissolve 1/4 cup sugar and salt in this. Let cool. When this is just warm, add 1/2 cup cold water. Stir in enough flour until thick like pancake batter. Add yeast mixture to this. Keep adding flour until the dough is not sticky. Knead. Let dough rise 2 times, kneading each time. Place dough in 2 greased pans and let dough rise again. Bake at 400° for 20 minutes or until golden brown. Makes 2 loaves.
Tear lettuce up; put first layer lettuce, then layer English peas, lettuce, onion, lettuce, pepper, lettuce, bacon bits and eggs. Spread mayonnaise over top. Spread cheese over the top.
Mix first 3 ingredients. Press into 9 x 13-inch casserole dish.
Mix the egg white and water. Add pecans. Leave in mixture until well moistened. Mix the sugar, cinnamon, cloves and nutmeg. Mix with the nuts. Place on slightly greased cookie sheet. Bake at 350° for 25 minutes. Store in airtight container.
In saucepan of boiling water, cook onion for 3 minutes. Remove to bowl. Cook beans 6 minutes in same water. Drain and rinse with cold water. Peel onions. In large skillet, melt butter in oil over medium heat. Add onions and stir occasionally, 15 to 20 minutes, until browned. Add remaining ingredients and mix. Cook 3 to 4 minutes, until hot. Makes 8 servings.
Place olive oil in a heavy skillet and add salt, pepper and garlic. Heat until garlic is golden. Add shrimp, wine and lemon juice. Cover and cook over low heat for 15 minutes. Shake the pan from time to time and spoon some of the liquid over the shrimp. Place the shrimp in soup bowls and pour the savory liquid over. Sprinkle generously with parsley. Serve with rice. Serves 2.
Spread refried beans in bottom of an 8 x 8 x 2-inch pan (or similar). Drop cream cheese chunks on top of beans. Brown and drain beef. Mix in seasoning. Spread meat over beans and cream cheese. Pour salsa over the top evenly. Cover with shredded cheese. Bake, uncovered, at 350° about 40 minutes. Let stand at least 15 minutes to set. Eat with the chips.
Put carrots in blender container; cover with cold water. Cover with lid and blend until coarsely chopped. Drain and set aside. Repeat process with cucumber, then celery.
Mix all ingredients in a medium saucepot. Heat on medium for 9 to 12 minutes, stirring occasionally, until Cheddar cheese melts and mixture is warm. Serve in a hollowed out round loaf of rye, sourdough or pumpernickel bread.
Mix ingredients and put in casserole, 9 x 13-inch. Cover with grated cheese. Bake at 325° for 25 minutes or until thoroughly heated and cheese is melted.
Combine sugar, shortening, eggs, buttermilk, salt, soda and vanilla. Add hot water and mix. Add flour and cocoa; mix thoroughly. Bake 30 minutes. DON'T overbake.
Bring first four ingredients to a boil for 1 minute. Mix last four ingredients and then add to boiled mixture. Drop by teaspoon onto waxed paper.
Mix milk and lemon juice. Drain orange slices. Fold in Cool Whip and nuts. Pour into graham cracker crust and sprinkle with nuts. Refrigerate.
Mix all except peaches and toss with peaches. Pour into an unbaked 9-inch pastry shell. Top with pastry or crumb topping. Bake at 425° for 40 to 45 minutes.
Mix butter and sugar. Add flour, salt, lemon juice and lemon peel. Stir in 3	egg yolks, beaten. Mix with milk. Fold in 3 stiffly beaten egg whites.	Pour in custard cups and bake 45 minutes at 375° (over water).
Beat egg whites stiff. Beat sugar into egg whites. Fold in Ritz crackers. Fold in 3/4 cup pecans; reserve 1/4 cup for top. Bake in ungreased pie pan, pushing up the edge of the pie pan. Bake at 350° until done. Cool.
Boil ham bone in large pot with salt and pepper and crushed red pepper to your taste. Take about 1 cup broth. Cool. Mix with meal, flour and eggs. Add only enough broth to make a stiff batter. Wet hands and make small cakes from batter. Drop into boiling broth. Cook 10 minutes uncovered and cover on low heat for 25 minutes.
Place apple slices in a 7 1/2 x 12-inch ovenproof dish. Combine oats, flour, sugar, salt and cinnamon in a bowl; cut in butter. Sprinkle oat mixture over apples. Microwave on High 5 minutes. Turn dish one-quarter turn; repeat cooking steps 2 more times.
Mix all in one bowl. Grease and flour a Bundt pan. Bake at 350° for 1 hour. Cool 1 hour.
Combine cucumbers, onions and salt. Cover with cold water and ice. Let soak 3 hours. Combine sugar, vinegar, turmeric, celery seed and mustard seed in a large pot. Bring to a boil. Add drained cucumbers and onions. Return to a boil. Put in hot jars. Seal jars. Yields 6 quarts or 12 pints.
Brown ground beef in a skillet; drain excess fat and season with salt and pepper. Stir in spaghetti sauce. Cook lasagne noodles.
Mix eggs, oil, apricot nectar and lemon extract. Add cake mix and jello. Grease and flour tube pan. Bake at 300° for 1 hour. Leave in pan. Mix 4 tablespoons lemon juice and confectioners sugar. Punch holes in cake and pour mixture over top.
Brown hamburger meat and drain. Pour into crock-pot along with the rest of the ingredients and cook slow all day. Remove bay leaf when sauce is done.
Mix all ingredients together to consistency of a sponge. Let rise until double, knead, make into any style rolls, let rise and bake at 375° for 20 minutes. Makes 9 x 13-inch pan.
Clean and quarter chicken. Add salt and pepper to taste. Mix olive oil, chopped basil, oregano, rosemary, lemon juice, garlic and basil. Brush on the chicken heavy. Place on a tray. Bake in oven at 350° for about 25 minutes on each side. Brush on liquid to prevent dryness. When ready, pour rest of the liquid over chicken. Serve hot. Serves 4.
Cook ground beef and onion. Drain. Put in enough water to simmer and meat grease. Add tomato sauce, chili powder, pepper and salt. Simmer about 30 minutes and add chili beans. Simmer a little while longer.
Mix soup and Ro-Tel. Add chicken. Tear corn tortillas and line bottom of baking dish. Add chicken soup mixture and sprinkle with cheese and onions; layer, ending with cheese and onions on top.
Mix together and put in a 9 x 9-inch square baking dish. Sprinkle top with 1/2 pound Cheddar cheese and grated 1/2 pound Jack cheese. Bake at 350° for 30 minutes.
In a 9 x 13-inch pan, combine the flour, sugar and butter. Bake at 350° for 20 minutes. Mix together eggs, sugar, lemon juice, flour and baking powder. Pour onto baked base and continue baking at 350° for 25 minutes. Let cool, then cut into squares.
Mix together and press into 9 x 13-inch pan. Bake 20 minutes in preheated oven at 350°. Let cool.
Cook noodles as directed. Add all other ingredients; mix well. About 1 hour before serving, heat oven to 350° and bake until mixture is bubbly throughout.
Mix Crisco into flour, soda, salt and baking powder. Blend well. Add milk. Roll out on floured board. Cut into 6 biscuits. Bake on greased cookie sheet at 450° until browned.
Mix soy sauce, sugar, ginger and garlic together. Add water; mix and add meat to sauce and put in refrigerator. Let stand overnight. Stir next morning. Place on baking sheet and bake in 350° oven for about 30 minutes or until done. Turn halfway through cooking.
Mix everything together and beat vigorously 30 seconds. Fill greased 12 muffin pan 2/3 full. Bake 20 minutes at 400°.
Cook noodles; drain. Brown hamburger. Brown celery and onion in a little butter. Put noodles, hamburger, celery and onion along with salt and pepper in casserole. Mix. Combine soups and milk. Pour over noodle mixture. Mix. Bake in 325° oven for 1 hour.
Line a 9 x 13-inch dish with half the gingersnaps. Stir together the pumpkin, sugar, salt and spices; fold into the ice cream. Spread half over the gingersnaps. Lay on second half of gingersnaps and spread remaining half of pumpkin mixture. Sprinkle pecans on top. Freeze until firm. Remove from freezer about 15 minutes before serving. Cut in squares. Serve with whipped cream. Yield: 12 to 15 servings.
Preheat oven to 425°; butter muffin tins. Sift dry ingredients into a large bowl. Break egg into a small bowl. Add melted butter and milk; stir both into egg. Pour over dry ingredients and beat briefly to blend. Shake a little flour over the berries to coat them and fold gently into the batter. Fill muffin cups 2/3 full and bake 20 minutes.
Bake cake as directed. Pour into greased and floured sheet cake pan (9 x 13-inch). Poke holes in cake while hot. Bring the pineapple (with juice) and 1 cup sugar to a rapid boil. Let this mixture cool awhile as you are "rocking and rollin" while cleaning your work area. When mixture is cool, pour over cake. Let this cool completely before icing. Mix the confectioners sugar, butter, cream cheese, vanilla and pecans and spread on cake.
Crush Oreos and place half in the bottom of an 11 x 17-inch pan. Save the rest for the top. Use a mixer to blend whipped topping, cream cheese, powdered sugar and margarine.
Wash cucumbers thoroughly. Scrub with a vegetable brush and drain. Cover with brine. Let set overnight. Drain. Combine vinegar, salt, water and mixed pickling spices tied in a clean, white cloth bag or spice ball. Heat to boiling. Pack cucumbers in hot, sterilized quart jars. Add mustard seed, garlic and dill plant or seed to each jar. Cover with boiling liquid to within 1/4-inch of top of jar. Adjust seals and process in a boiling water bath for 15 minutes. Makes 7 quarts.
Mix first 3 ingredients. Add bananas and blend in Bisquick. Pour into small muffin tins. Bake at 400° for 18 minutes.
Mash cheese; mix with Worcestershire sauce and onion. Spread on beef slices; roll up and place in refrigerator until chilled. Cut into 1/2-inch lengths. Slice carrot thin. Place slice of carrot on toothpick, then dried beef.
Preheat oven to 400°. Grease 10-inch pie plate. Cook and stir beef and onion over medium heat until beef is brown; drain. Stir in taco seasoning mix. Spread in plate; sprinkle with chiles. Beat milk, baking mix and eggs until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake 25 minutes. Top with tomatoes; sprinkle with cheese. Bake until knife inserted between center and edge comes out clean, 8 to 10 minutes longer. Cool 5 minutes. Serve with sour cream, chopped tomatoes and shredded lettuce, if desired. Serves 6 to 8.
Cut off crust and cut each slice of white bread in 5 pieces using 10 slices of bread. Dry for 30 to 40 minutes in 200° oven. Heat 1/2 cup oil and 10 ounce jar of peanut butter until blended. Mix 2 cups graham cracker crumbs and 1 cup powdered sugar. Roll bread sticks in peanut butter mixture, then in sugar/cracker mixture. Lay out on paper towel. Let sit a few minutes, then re-roll. (May double recipe.)
Combine onion, celery, soups, Worcestershire sauce and meat in a large Dutch oven. Cover and bake at 300° for 2 1/2 hours. Add vegetables. Bake an additional 30 to 45 minutes, until meat and vegetables are tender.
Combine all ingredients, except Ritz crackers and 1/2 stick melted margarine. Top with 1/2 box crumbled cheese Ritz crackers and 1/2 stick melted butter. Bake at 350° until bubbly around edges.
Dissolve yeast. In large bowl, combine flour, salt and vanilla; add 1/4 cup sugar. Cut in oleo. In separate bowl, combine the eggs, milk and yeast, then add to the flour mixture. Refrigerate overnight. Divide dough, roll out; sprinkle with 1/2 cup sugar and 1/2 tablespoon cinnamon. Roll up and cut. Place on cookie sheet and flatten with hand. Bake at 350°. Repeat with rest of dough.
In bowl combine flour, cinnamon, baking soda, baking powder and salt, set aside.
Melt margarine and sugar and let cool; beat in eggs and add vanilla. Add flour and nuts and mix well. Pour in greased pan (9 x 13-inch). Bake at 350° for 30 minutes. When you take it out of the oven, put a wet paper towel over top of it until Chewy Cake is cool. Cut in squares.
Peel whole garlic. Mash. Add all ingredients to pot and cook for 1 hour. Serve over rice. Can also be made in crock-pot.
Put 1 cup flour, sugar, salt and yeast into food processor. Add oil and hot water and process 2 minutes. Add 1/2 cup more flour and process again. Add 1 1/2 to 2 cups more flour to make a soft dough. Turn dough out onto a board and cut into 20 or 16 equal pieces. Roll each piece into a rope 16 to 20 inches long. Put on a cookie sheet that is well-oiled, rolling to grease all sides of the dough. Leave about 1-inch between each. Now freeze or bake. If you freeze, thaw and let rise 15 minutes. Paint with egg wash and sprinkle with seeds. Bake at 375° for 20 minutes.
Mix dry ingredients. Dice bananas and measure. Add to dry ingredients along with oil, vanilla, eggs, pineapple and juice and nuts. (Stir, do not beat.)
Mix pudding mix and sugar in large bowl. Beat egg yolks and strain into milk. Add mixture, beating at lowest speed on mixer. Beat egg whites until stiff. Fold into mixture. Add vanilla and nutmeg. Chill; shake or stir before serving. Very good.
In a medium bowl, mix cereal, peanuts, jelly beans and dates or raisins or both with a wooden spoon. Store in a jar or a plastic container with a tight lid.
In a medium bowl, stir coriander, turmeric and garlic powder into yogurt. Set aside.
Put crackers in a large bowl. Sprinkle on top the package of powdered dressing. Add seasonings and oil. Mix well. Allow oil to dry into crackers before pudding in an airtight container.
Cream all together. Pour into a greased (9 x 13-inch) pan. Bake in a preheated oven at 350° for 35 to 40 minutes.
Combine rice, meat, onion, parsley, cheese, 2 tablespoons of the olive oil, egg whites, dill and pepper in a bowl. Knead well and form into twenty egg shaped ovals. Roll ovals in flour. Heat remaining oil over medium heat in a large frying pan. Saute ovals for about 5 minutes, until brown on one side. Turn carefully and saute other side for 3 minutes or until brown. Remove and drain on paper towels. Keep in a covered casserole in a warm oven until ready to serve. If refrigerating to serve later, reheat in a covered casserole at 325° for 20 minutes, until warm.
Mix beef with water and rest of ingredients. Place in crock-pot on high for 12 hours. Stir occasionally to shred. Serve on buns.
Wash and slice potatoes (slice paper thin). Drop into hot oil in a large frying pan. Fry until crisp and golden brown. Remove from oil and drain well on paper towels. Sprinkle with cheese and salt. Serve right away!
You need 3 bowls. For bowl #1, combine the sugar with apples and set aside. For bowl #2, sift together the flour, baking soda, cinnamon and salt; set aside. For bowl #3, beat eggs and add oil and vanilla. Alternately add the ingredients from bowl #1 and 2. Blend well. Stir in nuts. Pour into greased 9 x 13-inch pan. Bake at 350° (325° if glass dish) for 45 to 60 minutes. When cool, sprinkle with powdered sugar or use your favorite frosting.
Line a 9 x 13-inch pan with half of the whole crackers. Combine in saucepan the beaten eggs, sugar, margarine and milk. Cook, stirring constantly, until mixture boils. Remove and add coconut, nuts and graham cracker crumbs. Spread over crackers, then cover mixture with whole graham crackers. Put frosting over graham crackers. Refrigerate 24 hours. Cut in bars. Makes 70 party size bars.
Take package of dressing mix, honey and orange juice; mix together (set aside 1/4 cup for dipping). Marinate chicken wings at least 1 hour, then broil 5 minutes on each side until chicken is cooked and glazed. Serve with sauce. Very tasty and easy.
Boil and simmer water and raisins about 20 minutes (cover with lid). Beat eggs with wire whip in bowl. Mix sugar and cornstarch; mix in with eggs; add milk. Add to cooked raisins and cook to boil. Remove from stove; add vanilla and butter. Cool and refrigerate. May top with Cool Whip.
Mix dry ingredients together. Add shortening. Mix as for pie dough. Add milk and eggs as suggested. Pat or roll 1/2 of dough onto cookie sheet. Cover with 2 cans of cherries (sweetened to taste). Cover cherries with remaining dough. (May be latticed if desired.) Cover top with 2 beaten egg whites. Bake at 350° for 40 to 45 minutes.