HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine tea bags, cinnamon sticks, whole cloves and 2 cups water. Bring to a boil. Steep for about 20 minutes. Mix Jell-O, pineapple juice, 2 cups hot water and sugar with tea bag mixture. Serve chilled or hot.
Soak beans overnight in a bowl with water covering beans. Wash and rinse beans the next morning. Pick out dirt, stones or bad beans. Place in covered pot with all other ingredients, using enough water to cover beans well. Cook in crock-pot all day, or bring to boil on regular stove, simmering for 2 to 3 hours. Watch and keep beans covered in water.
In a 1 1/2-quart casserole, combine Brussels sprouts and water. Cook, covered, on 100% power (High) for 8 to 10 minutes or until fork-tender, stirring after 5 minutes. Drain. Stir in soup, milk and pepper. Let stand, covered, while preparing topping.
Cook beef, onion and garlic until beef is brown. In large pot, put all ingredients except green beans. Bring to boil. Reduce heat and simmer, covered, for 40 minutes. Add green beans, continue simmering for 10 minutes.
Cook macaroni; drain in cold water. Cut crab sticks into small pieces. Run cold water over shrimp. Drain. Boil eggs. Cut red pepper small. Cut green pepper small. Mix all ingredients together.
Separate crescent rolls into 2 long oblong sections. Do not separate into individual rolls. Press out as thin as possible. Spread each section with the uncooked sausage. Roll up like a jelly roll cake, beginning with the longest side. Wrap in freezer wrap and freeze until ready to use. When ready, while still frozen, slice in 1/4-inch slices. Bake at 350° for 8 to 12 minutes. Drain on paper towels and serve.
Rub meat with salt. Place on a 20 x 15-inch piece of double thickness heavy-duty aluminum foil. Stir together remaining ingredients; pour on meat. Fold foil over meat and seal securely. Place on a grill 5 inches from medium coals. Cook, turning once, 1 1/2 hours or until meat is tender (10 to 12 servings).
Beat eggs. Add rest of ingredients in order given. Cook over medium heat, stirring constantly until thick.
In a 1 1/2-quart casserole, combine soup, milk, soy sauce and pepper. Stir in beans and 1/2 cup onion. Bake at 350° for 25 minutes. Stir; top with remaining onions. Bake 5 minutes more. Serves 5.
Cream shortening and sugar. Add eggs, flour, baking powder and almond extract; mix well. Add nuts and chips by hand. Divide dough into 2 parts. Make each a log shape. Bake on a floured cookie sheet for 25 to 30 minutes at 350°. When cooled, cut into slices.
Combine first 6 ingredients in large bowl. Beat 2 minutes at medium speed. Pour into greased 9-inch pan. Drain peaches well. Reserve juice. Place peaches evenly over batter. Combine cream cheese, peach juice (3 tablespoons) and sugar. Mix until fluffy. Spoon over batter to within 1 inch of edge. Mix 1 tablespoon sugar and 1/2 teaspoon cinnamon. Sprinkle on top. Bake at 350° for 30 to 35 minutes. Crust will be brown, filling will be soft. Store in refrigerator.
Stir together flour, 1 1/2 cups sugar, cocoa, soda and salt in an ungreased 12 x 8-inch baking pan. Make 3 wells in mixture; pour oil in one, vinegar in one and vanilla in another. Pour in coffee and stir all with a fork until well mixed. Spread into an even layer. Combine 1/3 cup sugar and cinnamon; sprinkle half over batter. Bake in a 350° oven for 35 to 40 minutes. Sprinkle remaining cinnamon sugar over hot cake. Cool 15 to 20 minutes before cutting. Makes 6 to 8 servings.
Cook stuffing as directed on box. Cook chicken then cut into little pieces. Mix all three ingredients together in a large bowl, put in a 9x13 cake pan. Bake on 350 for 35 minutes, then serve.
Stir together flour, sugar and salt. Blend together egg yolks, lemon juice, milk and lemon peel. Combine liquid and dry ingredients; beat until smooth. Fold in egg whites.
Combine chicken. Add vegetables. Mix broth and soup. Pour over chicken. Then combine milk, flour and butter. Pour over chicken. Bake at 350° for 45 minutes.
In mixer bowl, beat sugar and butter until light. Add eggs, honey and vanilla. Beat until light and fluffy. Stir together flour, soda, cinnamon and salt. Stir into beaten mixture, blending well. Stir in oats and chopped pecans. Chill until firm.
Heat onion and butter until onion is tender. In bowl, combine onion, corn, eggs, cracker crumbs and cheese. Stir until well blended. Pour into greased 1-quart casserole. Bake in preheated 375° oven for 35 to 40 minutes or lightly brown and set. Makes 4 to 6 servings.
Wash chicken and place in a 13-inch pan. Mix together soup, dressing and jam. Pour over chicken and bake at 350° for 1 hour.
Mix together white sugar, flour, soda, salt and butter. Add sour cream or milk. Spread over bottom of greased 9 x 13-inch pan. Mix rhubarb, brown sugar and hot water together. Pour this over batter. Bake at 350° for 45 to 60 minutes. When done, the cake is on top.
Mix flour and Crisco like pie crust until crumbly. Add 1/2 cup chopped pecans. Press in pan and bake about 15 minutes at 350°. Let cool.
Sprinkle dry jello over cottage cheese. Add fruits. Fold in Cool Whip. Chill at least 2 hours before serving.
Pour concentrates into punch bowl. Stir in candied ginger. Chill for 2 hours or longer. Add 6 cups cold water. Pour ginger ale down side of bowl. Garnish with citrus fruit slices. Yield: 20 servings.
Mix together the shortening, sugar, egg and orange rind. Stir in the orange juice, flour, soda, salt, cinnamon and nutmeg. Add raisins, candied fruit and nuts. Spread very thinly onto a greased cookie sheet and bake at 350°. Do not overbake or they will dry out. Ice with powdered sugar icing made with a little butter and lemon juice.
Press raw hamburger in 9-inch pie dish to form crust. Make dressing as instructed. Spoon into crust. Top with soup. Bake 30 to 40 minutes at 350°.
Bring to a boil: water and sugar, then add clear jell and cook to thicken. Add fruit and put in cans. Process 20 minutes.
Brown beef with onion and pepper in oil in a large skillet or Dutch oven. Drain off fat. Add corn and bouillon that has been dissolved in the hot water. Add the other ingredients except the tamales and cheese. Cook on low heat until the flavors are blended. Thirty minutes before serving, cut the tamales into 1-inch pieces and add to the soup. Top each serving with cheese and serve with tortilla chips. Great soup.
Lightly beat together the egg, mustard and salt in a shallow dish. Put the potato flakes in another shallow dish. Dip the fish fillets in egg mixture, then roll in potato flakes to coat. Heat oil in a large skillet. Fry fish for 3 or 4 minutes on each side, until it is golden brown and flakes easily with a fork. I use a Fry Daddy to deep fry.
Combine all ingredients except cheese. Pour into a 9 x 13-inch casserole. Bake at 350° for 30 to 35 minutes. Remove from oven. Sprinkle with cheese and return to oven until cheese melts.
Mix all ingredients in a baking dish (do not drain corn). Bake at 350° for 60 minutes.
Fry bacon and crumble. Mix other ingredients and let stand a few hours. Mix well with broccoli.
Combine beef, grated cheese, green pepper, egg and pepper with 1 teaspoon of salt. Shape into balls. Saute bacon in a heavy pan until fat melts. Add beef balls and brown slowly on all sides. Add margarine and onion. Add the other 1 teaspoon salt, tomatoes, tomato paste and sugar. Simmer, as slowly as possible, for 2 hours. Stir occasionally. Pour over hot, drained spaghetti. Sprinkle with Parmesan cheese and serve with crisp salad and bread.
Mix sugar and salt together and pour over cucumbers and onion and let set for 1 hour. Then add oil and vinegar. Mix all together. Chill and serve. May add diced tomatoes, if desired.
Mix crushed pretzels (except reserved 3/4 c.), melted margarine and 3 Tbsp. sugar together. Press mixture in 9 x 13 pan. Bake 10 minutes at 350°. Cool.
Add 2 cups boiling water to gelatin, stir until dissolved. Add 2 cups of cold water. Chill. Just before set, add 2 big spoonfuls of Cool Whip. Mix and chill until set.
Cook broccoli according to pacakage directions. Do not drain. Cook celery and onion in butter until clear. Mix together remaining ingredients. Bake at 350° until it bubbles up well. Serves 6 to 8.
Combine all ingredients in a bowl, except lettuce and tomato. Place mix in rolled out crescent with points to center of tray, forming a circle. Roll up, making a solid ring. Put on cookie sheet. Bake at 350° to 375° for 20 minutes. Garnish center with shredded lettuce and sliced tomato.
Finish filling jar with water. Cover and let soak 3 weeks. Drain and cover with sugar, 5 pounds or so.
Separate egg yolks. Beat these, adding 1/2 cup of the milk. In measuring cup, add the flour to the sugar. Mix these and to the mixture, add the other 1/2 cup of milk. Combine the 2 mixtures and stir. Add vanilla flavoring if desired. Pour this into a pie shell, which has been placed on the stove burner, on low heat for about one minute or just long enough to blister but not to brown. Cook the pie in an oven set at 350° until firm. Beat egg whites with 4 tablespoons sugar; spread this on the custard and brown.
Mix and spread in bottom of a 9 x 13 inch pan. Bake 20 minutes at 350°.
Mix together. Pour into greased pan; top with 1 can fried onions. Bake in 350° oven for about 1 hour.
Soak chicken overnight in milk, turning several times; drain. Place dry ingredients in a plastic bag and shake pieces to coat. Fry chicken in hot oil until golden brown; drain.
Layer in a 9 X 13 pan: the rice, then broccoli. Melt butter/oleo, saute onion in it, add salt, pepper & flour. Add milk and bring to a boil to thicken. Add ham, pour on top of broccoli. Layer with cheese, cover with small croutons. Bake at 350° for 30 minutes. Also, ingredients may be put together and frozen.	When needed, take out and thaw, then bake.
Wash the beans; soak overnight. Parboil for 15 minutes in the morning. Add the onion, salt, pepper, mustard and ketchup to bottom of bean pot. Add parboiled beans. Add over the beans the molasses and oil, mixed together. Add boiling water to which has been added the baking soda. Cover beans with hot water. Bake at 350° for about 1 1/4 hours, or until tender.
Sift flour, salt, soda and spices together. Add rolled oats and raisins. Combine cranberry sauce, shortening, egg and vanilla. Stir into dry ingredients until moistened. Drop by teaspoonfuls on lightly greased cookie sheet. Bake at 375° for 10 to 12 minutes. Makes about 2 dozen cookies.
Grease and flour 2 (9-inch) layer pans or 1 (9 x 13-inch) pan. Cream together shortening and sugar. Combine flour, baking powder and salt in bowl. Add alternately with the cherry juice and milk to shortening and sugar. Stir in nuts and cherries. Fold in egg whites. Bake at 350° for 30 to 35 minutes.
In a roasting pan, heat ham according to directions. Blend 1 jar cherry preserves with 1/4 cup brandy. When ham is almost heated through, pour preserves and brandy over top of ham.	Baste several times. Serve ham hot or chilled with smooth Curried Mustard Cream.
Mix together meat, rice, sugar, lemon and salt. Remove core from cabbage. Place head in boiling water until leaves soften. Peel off leaves. Place some mixture on each leaf and wrap. Shred leftover cabbage.
To soften tortillas, dip in hot oil in skillet and drain on paper towel. Or you can spray them with nonstick cooking oil, stack in foil, cover tightly and heat in the oven. This allows them to become limp and easy to fill. Mix the soup, 2 cups broth, about 3/4 cup of cheese and green chilies in saucepan. Heat until cheese melts.
Mix first 7 ingredients in a bowl. Season to taste with salt and pepper. (Prepare 2 hours before serving to blend flavors.) Let stand at room temperature. Spoon onto bread and serve.
In large bowl, combine turkey, 1/2 cup soup, the onion, peppers, corn chips, garlic, chili powder, cumin, oregano, salt and egg; mix well. In microwave safe, 5 to 6-cup ring mold, place half of the meat mixture; sprinkle with half the cheeses. Top with remaining meat mixture. Cover with waxed paper; place paper towels underneath dish to soak up any dripping. Microwave on High 8 to 10 minutes, rotating dish once after 4 minutes. Drain off excess liquid; invert loaf onto serving platter. Sprinkle top with remaining cheese. In medium glass bowl, combine remaining soup, the milk, sour cream, chili powder and pepper. Microwave on high 2 minutes or until heated through. Serve with turkey ring. Garnish with parsley, if desired.
Heat oven to 350 degrees. Combine all ingredients. Mix thoroughly and pour into 8x4 loaf pan. Bake 1 hour. Drain. Spread on topping of ketchup and brown sugar. Bake about 15 minutes longer. Let cool about 30 minutes then slice and serve.
Combine all ingredients. Use to brush on chicken while grilling. Marinate chicken in refrigerator for 2 to 8 hours before grilling. Marinate pork tenderloin in refrigerator for 8 hours before grilling. Yields 1 1/3 cups.
Grease a 13 x 9 x 2-inch pan. Peel and slice or dice apples. Beat oil, sugar, eggs and vanilla. Separately mix together salt, baking soda, cinnamon and flour. Add dry ingredients to oil mixture. Add apples and nuts. Mixture will be heavy. Use wooden spoon and mix well. Bake at 350° for 1 hour or until toothpick comes out clean.
Mix together in salad bowl the frozen peas, almonds, celery, onion and cauliflower florets. Combine and add to pea mixture just enough to coat the sour cream, mayonnaise and salt and pepper.
Brown ground beef in 2-quart saucepan on medium heat. Chop up tomatoes and add to ground beef. Stir in tomato paste. Add bag of mixed vegetables. Add remaining seasonings. Bring to boil. Reduce heat to low and let simmer 30 minutes.
Mix together; roll into balls. Press with a fork. Bake at 350° for 10 minutes.
Cut up bananas and sprinkle dry pudding over them. Drain fruit; cut into bite-size pieces. Add to the banana mixture. Add partially thawed strawberries; mix. Refrigerate.
Rinse and drain peas. Bring peas, water and salt to boil in medium saucepan; reduce heat. Cover and simmer 18 to 20 minutes or until peas are barely cooked. Stir in sprouts, carrots and bell pepper during final two minutes of cooking. Drain mixture if necessary.
Mix baking powder, salt and flour. Cut in shortening. Slowly add water. Knead 5 minutes. Shape into 6 balls. Cover and let rise 15 minutes. Form balls into thin circles. Place immediately into extremely hot skillet. Flip when tortillas blister. Keep wrapped in paper towel to keep warm.
In 8 quart Dutch oven, bring peas and water to a boil. Boil 3 minutes. Cover and let stand for 1 hour. Stick cloves into ham hocks. Add ham hocks, tomatoes, onions, bouillon cubes, bay leaves, garlic and pepper to peas. Cover and simmer until peas are tender, about 1 hour. Remove ham hocks. Discard cloves. Remove meat from hocks and add to soup. Bring soup to a boil and stir in rice. Reduce heat and simmer until rice is done. Discard bay leaves. Makes 3 1/2 quarts.
Put sauerkraut in 1 1/2-quart casserole. Mix in sliced sausage. Spread dressing on top. Slice a tomato over that. Crumble several rye crackers on top of tomatoes and top with cheese. Bake at 400° for 15 to 20 minutes.
Cook broccoli until tender. Drain. Cook margarine, soup and water chestnuts on low heat for 10 minutes. In casserole dish, place layer of broccoli soup mixture and half of cheese. Repeat layers. Bake at 325° for 20 minutes. Put onion rings on top and let brown.
Beat cream cheese until light and fluffy. Stir in remaining ingredients. Serve with fresh fruit. Yields 2 cups.
Boil first 6 ingredients 10 minutes and simmer. Add tomato juice, water and vodka. Makes 1 gallon.
Crumble half of cake in a large serving container. Prepare pudding according to package directions, using 1 1/2 cups milk per package (6 cups total). Pour half of pudding over crumbled cake. Spread half of Cool Whip over pudding and sprinkle one crushed Heath bar on top of Cool Whip. Repeat layers. Yield: 15 to 20 servings.
Mix together first 4 ingredients until well blended. Stir in remaining ingredients. Chill.
In 1-qt. saucepan melt margarine; add vegetables and saut over high heat, stirring frequently, until tender-crisp, about 1 minute. Add water, squash, and broth mix and stir to combine; cook until mixture comes to a full boil. Reduce heat to low, cover, and let simmer until squash is soft, about 15 minutes. Using a wooden spoon, press some of the squash against inside of saucepan to mash; stir in beans and bacon and let simmer until flavors blend, about 5 minutes longer.
Cut vegetables into bite size chunks. Boil the chicken breasts until tender; remove. In the same water (for added flavor), boil carrots and celery about 10 minutes. Add broccoli. Cook until vegetables are just tender; drain.
Mix moist with dry ingredients. Grease and flour an 8 x 8-inch pan. Bake at 350° for 35 to 40 minutes.
Mix all ingredients. Put in square glass dish. Freeze at least 4 hours. Slice and serve.
Combine green onions, potatoes, flour, egg, salt and pepper in a large bowl. Heat 1 1/2 teaspoons oil in a medium nonstick skillet over medium heat. Drop mixture by slightly rounded measuring tablespoonfuls into skillet, spreading level with back of spoon.
Mix together pumpkin, sugar and oil. Add egg and beat well. Sift in dry ingredients. Bake in a greased jelly roll pan at 350° for 35 minutes. To make frosting: beat the egg, confectionary sugar, margarine and vanilla until smooth. Frost squares and sprinkle with chopped walnuts.
Cream sugar and butter together. Add eggs, buttermilk and coconut. Mix well. Pour into unbaked pie shell. Bake at 350° for about 1 hour or until golden brown.
Mix your favorite biscuit dough. Wash and grease hands. Fold a smoky link or hot dog in a few tablespoons of dough or about the amount you would use for a biscuit. Bake until biscuit is almost done. Remove from oven and put a slice of cheese on each one. Bake another 5 minutes.
Cook macaroni and mix all ingredients except crackers. Pour into buttered casserole. Cover with cracker crumbs. Bake at 300° for 25 minutes.
Heat dressing, soy sauce, and garlic powder in a large skillet. Stir in chicken and cook completely, about 8 minutes. Add vegetables and cook. Cook rice according to directions. Serve chicken over bed of rice.
Mix all ingredients in a bowl. Chill and serve. This will have the same consistency of macaroni salad.
Mix cake mix according to box directions. Add oleo, 1 egg and lemon juice well and press into 9 x 13-inch pan. Mix rest of ingredients with mixer until smooth and spread over first mixture. Bake at 350° for 30 to 40 minutes. Do not overbake! Edges will be browned and set; middle will be barely set. Cool before cutting into squares.
Place uncooked rice in bottom of 9 x 13-inch baking pan. Mix dry onion soup with boiling water. Add mushroom and chicken soup (undiluted) to onion soup and water. Pour 3/4 of this mixture over rice in baking pan. Place chicken breasts on top; pour remaining soup mixture over chicken. Bake in 325° oven; bake 1 1/2 to 2 hours or until chicken is tender and well cooked.
In a small bowl, whisk juices, mint and pepper together. Toss with shredded carrots and refrigerate. (Serve cold.)
Beat first 6 ingredients in mixer; combine with flour and baking powder. Refrigerate for 30 minutes. Form dough into 1 inch balls; flatten it enough to cover "An". Place "An" balls in center of the flattened dough, pinching bottom together to seal it, and shaping them into cube, about 1 inch square. On a medium hot griddle, cook all six sides until lightly brown. Makes dainty little tea cakes.
Soak whole cucumbers in salt water 7 days. Take cukes out; wash (peel if desired) and slice. Soak in alum water for 24 hours. Be sure cukes are covered. Take cukes out and wash 3 times in water. Next, mix remaining ingredients. (For lighter pickles, tie spices in cheesecloth.) Bring vinegar, sugar and spices to a boil. Pour over cukes. Let set 4 days. Pack in jars. Bring pickling solution to a boil; pour over cukes and seal.
Unfold 1 sheet of puff pastry onto a lightly floured surface. Roll out to a 12-inch square. With a sharp knife, trim 1 inch from each side. Set strips aside.
Mix by hand. Put through meat grinder. This makes the noodles. Add to hot chicken broth. Simmer gently 5 minutes.
Mix onion soup mix with rice in oblong dish. Place chicken on top of rice mixture. Thoroughly mix soup with 1 can of water and pour over chicken and rice. Bake for 1 hour and 15 minutes at 300°.
Reserve 1 cup cake mix for topping (dry). Combine cake mix, butter and 1 egg. Press in bottom of oblong pan lightly greased. Mix pumpkin, 2 eggs and evaporated milk together; pour on top of crust. Mix 1/4 cup sugar, cinnamon and 1/4 cup butter until crumbly. Sprinkle over top of pumpkin. Bake at 350° for 55 minutes. Do not overbake. Cut in squares. Serve with Cool Whip.
Mix oatmeal and buttermilk; let stand 1 hour. Cream shortening, sugar and egg. Sift flour, baking powder, soda and salt together; add to the creamed mixture. Mix in oatmeal mixture. (Note: Can add cut dates or jelly in each muffin at this point.) Bake at 400° for 20 minutes. Can also be put in refrigerator and baked in the morning.
Combine all ingredients in a jar with a tight-fitting lid and shake. This can also be mixed in a blender, although the color becomes creamier rather than translucent. If preparing in a blender, mix all ingredients, except onion. Stir in finely minced onion by hand. Refrigerate. Makes 2 cups.
Brown hamburger; add onion. Put in large kettle and add tomato paste, kidney beans, chili powder, salt, tomato soup and water. Simmer for 1 hour. Makes a 5-quart ice cream pail full and it freezes well. Good to take on camping trips or out to the fish house.
Heat oven at 450°. Sift flour, baking powder, baking soda and salt together in a bowl. Blend in sour cream. Stir in milk to make a soft dough. Put a small amount of flour on a board. Turn dough out onto the board and knead gently for a few minutes. Shape dough into 1/2-inch biscuits. Bake on lightly buttered baking sheet for 10 minutes or until lightly browned on top.
Mix flour with sugar. Add well beaten eggs, buttermilk, oleo, vanilla and 2/3 of the coconut. Mix well. Pour into unbaked pie shell. Bake at 325° for 1 hour.
Saute onion in oil in large frying pan on medium heat for 5 minutes. Add the chopped mushrooms and garlic and saute 10 minutes longer. Stir the cottage cheese into the mushroom mixture. Add the remaining ingredients and mix until well blended. Spoon into a well-greased (spray) 9 x 5-inch loaf pan. Bake at 375° for 50 to 55 minutes or until set. Makes 4 to 6 servings.
Cook until tomatoes are done. Can or freeze. This is good ladled over cream cheese and served as a dip for corn chips.
Blend all well except bread. Cut off top of bread. Scoop out insides. Spoon dip into bread.
Mix all ingredients together. Spray 12 muffin tins with Pam. Bake at 350° for 20 minutes.
Combine first 6 ingredients. Add next four ingredients and mix well; put in 9 x 13-inch pan. Sprinkle with butterscotch morsels on top. Bake at 350° for 50 minutes.
Sift flour once; measure. Add baking soda and salt and sift together 3 times. Work butter with spoon until creamy. Add sugar gradually and cream together until light and fluffy. Add egg. Add chocolate and blend well. Add flour alternately with milk, a small amount at a time, beating until smooth after each addition. Add nutmeats and vanilla. Drop by teaspoonfuls on ungreased baking sheet. Bake at 400° for 10 to 12 minutes. Makes 2 dozen drops.
Cream the sugar and shortening. Add mashed bananas and lemon juice. Add dry ingredients and dates. Grease and flour loaf pan. Add bread mixture and bake for 1 hour. Test for doneness.
Prepare cake mix as directed on box. Add pudding and flour. Drop by teaspoons on greased cookie sheet. Bake at 325° for about 10 minutes. Do not let brown.
Heat oven to 450°. Mix soups, broccoli, 1 cup milk, the ham and onion powder in an ungreased 13 x 9 x 2-inch baking dish. Mix Bisquick and milk. Pour evenly over soup mixture. Sprinkle with parsley, if desired. Bake 30 to 33 minutes or until light golden brown. Let stand at least 5 minutes before serving. Makes 8 to 10 servings.