HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all items together and cook in double boiler for 10 minutes. Add coconut and spread over cake.
Mix all together, shape into small balls. Put into open roasting pan. Pour 2 (8 ounce) cans tomato sauce or 1 can tomato soup over them. Bake for 1 hour at 350 degrees. Good served over rice.
Beat eggs; add sugar and vinegar. Cook over medium heat until thick. Cool. Add mustard and salad dressing. Mix well. Pour over your favorite ingredients for Potato Salad or Macaroni Salad and stir in.
Drain 1 quart kosher pickles. Cut in half lengthwise and put back in jar. Add remaining ingredients. Shake occasionally until all sugar is dissolved. Leave overnight before eating.
Soak the poppy seed in milk for 2 hours. Mix all ingredients for 5 minutes. Bake in greased Bundt pan for 45 to 50 minutes at 350°. Sprinkle with powdered sugar.
Heat crushed pineapple with sugar. Add gelatine which has been soaked in cold water for 5 minutes. Stir until melted; add lemon gelatin and cherry juice and cool. Mix cream cheese with cherries (cut fine). Then add to pineapple mixture. Chill until slightly thick. Fold whipped cream into mixture. Mold and chill.
Mix and bake at 325° to 350° for 45 minutes to 1 hour.
Mix all ingredients. Pour in casserole dish. Bake at 350 degrees about 40 minutes or until set.
Mix all together and pack into baking dish. Bake at 350°. (For extra flavor, lay 2 slices of bacon on top before baking.)
Pour Kool-Aid and sugar in large pan. Add 1 qt. hot water. Stir until dissolved. Add remaining water and juice. Freeze. When ready to use, thaw slightly. Add 2 - 2 liter bottles of Cherry 7-Up.
Mix well and pack into ring mold at leave overnight. Serve with strawberry preserves and crackers (Townhouse or Waverly). Put preserves in center of cheese ring after removing from mold. Spread cheese and preserves on crackers together. Delicious flavor.
Stir Fruit Fresh through the bananas. Drain the pineapple, but save the juice. Mix sugar and flour in a pan together. Add the pineapple juice and lemon juice. Mix well. Cook until thick, stirring constantly. Cool overnight in refrigerator. Then whip the cream and fold in. Pour over pineapple and bananas. Mix together and chill.
Mix sugar and flour in bowl. Slowly add milk and vanilla; beat well. Melt butter; add to batter. Pour fruit and juice into baking dish. Dump batter into fruit; do not stir. Bake at 375° for 35 minutes.
Mix cheese, sour cream, lemon juice and milk. Spread on large platter. Chop onion and tomato finely and shred lettuce and cheese. Spread these ingredients over top. Sprinkle with taco sauce. Serve with Doritos.
In a small bowl, combine pudding and milk. Mix on low speed until thickened, about 2 minutes. Chill until set; about 5 minutes. Fold in Cool Whip. Spread on graham crackers and top with additional graham cracker to make a sandwich. Wrap individually in plastic wrap. Freeze. May be served when firm.
To begin, mix all ingredients together; let stand in your refrigerator for 3 days. Before making your bread, add the same ingredients again, stirring with a wooden spoon. Let stand on the cabinet for 8 to 12 hours. Ready for use.
Mix all together, cook until thick. Put in 9 in. baked pie shell. Beat egg whites for top of pie, add 6 tbsp of sugar and brown in oven.
Combine all ingredients and turn in buttered casserole dish. Bake in 400° oven for 15 minutes, or until hot and bubbly.
Cream margarine until soft. Put raisins in small amount of hot water to soften; drain. Mix and sift dry ingredients, fruit and nuts. Beat egg until fluffy and add sweetener. Add flour mixture in thirds and stir until just combined. Drop spoonfuls on greased cookie sheet. Bake at 375° for 12 to 15 minutes or until done.
Cook ground beef and sausage until well done. Break up into a fine texture while cooking. Drain fat. Crumble crisp bacon over meat mixture. Drain juice off of beans. Mix meats, beans and all other ingredients together. Bake in a 350° oven for 45 minutes. This dish also does great in a crock-pot.
Mix all ingredients in medium bowl. Cover with equal amounts of oil and vinegar. Marinate overnight. Strain off oil and vinegar. Season as desired. Serve cold. Yum!
Combine sugar, milk, butter and salt in heavy-duty saucepan. Bring to a boil (rolling) over medium heat, stirring constantly. Boil 4 to 5 minutes. Remove from heat and add marshmallows, morsels, peanuts and vanilla. Stir until melted. Pour into pan and refrigerate 2 hours. Lift from pan. Remove foil and cut into pieces.
Break crackers along perforated lines. Line bottom of a cookie sheet with crackers. Set aside. Mix pecans, margarine and sugar in a heavy saucepan. Bring to a boil over medium heat and boil 3 minutes. Pour mixture over crackers. Bake at 300° for 12 minutes. Cool slightly. Break apart.
Combine boiling water and oats. Let stand 30 minutes. Mix yeast and warm water and let stand 5 minutes. Mix oats, yeast, salt, honey, butter and about 4 cups of the flour in a very large bowl. Knead in remaining 2 cups flour. (It will be hard work.) Let rise until doubled, 2 to 3 hours. Punch down dough. Divide in half and stretch each portion to cover bottoms of 2 greased loaf pans. Let double again, 1 to 2 hours. Bake at 325° for about 50 minutes. (Is faster to use RapidRise yeast.)
Combine ham, pork, bread crumbs, onion, eggs, milk and catsup; mix well. Shape into a loaf in a lightly greased baking pan. Combine brown sugar, vinegar and mustard in saucepan; bring to a rolling boil. Spoon 1/3 of glaze over ham and return to oven. Bake 30 minutes longer and glaze every 10 minutes. Bake at 300° for 1 hour. Makes 6 to 8 servings.
Cook chopped broccoli as directed. Mix potato soup as directed on can. Mix leek soup mix as directed on box. Add cheese and broth last. Mix well. I use a crock-pot. Cook about 1 hour. If you do not have crock-pot, you will need to watch it, so it won't stick to boiler.
Form into 1/2-inch balls, then flatten with a fork on wax paper surface.
Blend all ingredients 2 minutes in an electric blender, or chop watercress very fine and combine with other ingredients in a saucepan. Heat; stir now and then. Garnish with sprigs of watercress.
Put 1/4 cup juice in small pan or microwave dish. Sprinkle on gelatin. Wait 1 minute for gelatin to soften, then heat and stir in remaining juice and sweetener. Chill gelatin mixture just until syrupy.
Combine all ingredients except lettuce leaves in a large bowl; toss until well mixed. Chill and serve on lettuce, if desired. Serves 8.
Preheat stove to medium-high. Stir flour into 1 cup of water. Empty contents into heated frying pan. Wait until contents bubble before adding the canned corn. Once the corn is added, stir occasionally for 5 minutes. Add butter and sugar. Stir until contents are dissolved.
Mix warm molasses and shortening. Add milk and egg; mix well. Add dry ingredients that have been sifted together. Bake in a moderate oven for 30 minutes.
Mix all ingredients. Place in covered dish. Cook in oven 6 hours at 250° until meat and vegetables are done.
Sift flour and measure. Add baking powder and salt; sift together. Cream shortening and sugar, then add egg yolks, milk and flour. Blend thoroughly. Add vanilla and mix well. Add beaten egg whites. Pour into two 9-inch cake pans. Bake at 350° for 25 minutes.
Cut kielbasa into small half wafers and brown in skillet. Cut onions in eighths and cook down in skillet. Add whole tomatoes diced (with liquid), green pepper and hot peppers with seeds and veins. Cook down for 2 to 3 hours. Better the second day. Serve with rye bread.
Brown celery, pepper, onion and meat in Mazola oil. Mix in separate bowl other ingredients and add to the meat mixture. Let cook slowly until thick, stirring occasionally. Serve on buns.
Cover bottom of pan (9 x 11-inch) with a thin layer of sauce. In a large bowl, combine approximately 1/2 of sauce with cottage cheese, 1/2 Mozzarella cheese, parsley, egg, oregano, garlic, pepper and Parmesan cheese. Mix together; then add ziti and mix. Spread in pan. Top with remaining sauce and Mozzarella cheese. Bake, covered, at 375° for approximately 60 minutes. Makes 8 servings.
Heat oven to 400°. Lightly grease 10-inch pie plate. Cook and stir ground beef onion in 10-inch skillet until beef is brown. Drain. Stir in taco seasoning mix. Spread in plate. Sprinkle with chilies.
Boil chicken with onion on stove for 20 minutes. Lightly season with salt and lemon pepper. In a separate pot add can of stewed tomatoes, tomato sauce and tomato paste. Stir. Add honey, oregano, basil, thyme, pinch of black pepper and salt. Season to taste. Let simmer for 15 minutes, then put chicken in a lasagne pan and cover with sauce. Cook in oven (350°) for 15 minutes or until chicken is tender. Serve with cabbage and brown rice.
Wash cranberries, then grind in food processor using a coarse blade. Let cranberries stand overnight and drain. Combine cranberries, marshmallows, pecans and pineapple; chill. Just before serving, whip cream until stiff and fold into fruit. Serve in bowl garnished with greens if desired. Makes 12 to 16 servings.
Marinate meat 6 hours. Good on steak, pork chops, venison, etc.
Cook sausage and onions in a saucepan over medium heat for 4 minutes or until browned. Drain off excess fat. Stir in soup and water. Heat until hot and bubbling, stirring occasionally. Pour into hot dish or fondue pot. Garnish with green onions. Serve with celery, carrot sticks, or tortilla chips.
Boil sugar, water, cinnamon and cloves for 10 to 15 minutes. Strain and add to pineapple juice. Mix well and pour over crushed ice. Serves 50.
Combine cream cheese and egg yolk; add a little sugar. Mix and set aside. Mix flour, oats, brown sugar, baking powder, cinnamon and salt; set aside. Mix egg, milk and fruit bits together, then add to flour mixture just until mixed. Put some batter in cupcake papers, then add cheese and top with batter. Bake at 400° for 15 minutes. Then let cool. Then brush with 1 tablespoon water and sprinkle with sugar.
Combine strawberries and softened butter with electric blender or mixer until smooth and creamy. Place in attractive mug or crock and cover. Yields 1 3/4 c. Store in refrigerator up to 2 weeks. Spread on bread, toast, or bagels.
Cook bacon crisp, and then crumble. Save 3 tablespoons of fat. Cook onion in fat until golden. Add potatoes and carrot and cook 10 minutes. Add remaining ingredients and heat. Serve with hot garlic rolls.
Remove skins from potatoes. Shred into bowl. Saute onion in 1/2 cup melted butter until tender. Remove from heat. Stir in soup and sour cream. Pour over potatoes and cheese. Mix well. Turn into greased 13 x 9 x 2-inch baking dish. Cover and refrigerate overnight. Sprinkle with corn flakes and drizzle with 3 tablespoons butter. Bake in a 350° oven for 1 hour. Garnish with pimento and parsley.
Combine butter and flour in a large Dutch oven; cook over medium heat, stirring constantly, until roux is caramel-colored (15 to 20 minutes. Chop celery, onions, green pepper and garlic. Add to roux. Cook an additional 45 minutes, stirring occasionally. Saute okra in vegetable oil. Add to gumbo and stir well for a few minutes. (Note: May be stopped at this point.) Add next 9 ingredients and cook (simmer) over low heat for 1 hour. Add seafood last 10 minutes of cooking. Remove bay leaf. Do not boil after adding file, it will become stringy.
Mix vegetables, tuna, soup and seasoning. Place in a 1-quart casserole. Heat to bubbling in a microwave. Place biscuits on top of hot mixture. Bake in toaster oven or regular oven at 400° until biscuits are done.
Cream sugar and cream cheese together. Add all other ingredients. Add 2 tablespoons purple juice from cherries.
Dissolve yeast in water. Add salt and sugar; stir thoroughly. Add whole wheat flour first, then blend in white flour. Makes a fairly stiff dough. Shape into a ball. Place in a greased bowl and grease the top of dough. Cover with towel and let stand in warm place until doubled (1 1/2 hours). Turn dough out on a lightly floured surface. Makes 4 small loaves.
Mix ingredients. Roll out on a floured board. Cut into strips 1/2 to 1 inch. Bake at 350 degrees on a greased cookie sheet for 10 minutes. Cool. Remove from pan and sprinkle with Parmesan cheese.
Preheat oven to 350°. Place meat on large piece heavy-duty aluminum foil. Mix remaining ingredients; pour over meat. Bring foil up around sides and over top; gather together like a funnel with a small opening. Place in pan and bake 45 minutes per pound in 350° oven or 60 minutes per pound at 300°. Add one hour to the total cooking time if roast is frozen. Yield: 8 to 10 servings.
Mix eggs, oil, sugars, apples and vanilla until blended. Add flour and cinnamon. Mix well and bake in greased and floured loaf pan for 1 hour or until brown at 325°.
Pour 1/4 cup oil in measuring cup. Add milk to fill cup. Stir together dry ingredients, then add the milk and oil mixture. Stir only until mixed well. Pour 2 to 3 tablespoons oil in pan. Place pan in oven until warm. Pour mixture in pan and bake at 450° for 20 to 25 minutes or until brown.
Combine all ingredients in large bowl. Pour into lightly greased 9 x 13-inch dish and bake at 350° for 45 minutes or until center is firm. Makes 10 to 12 servings.
Saute turkey with onion. Mix package of chili as directed on package and mix with turkey. In a large pot combine kidney beans and tomato sauce. Stir in chili and turkey. Mix well. Simmer as directed on package of chili.
Place fish in greased 13 x 9 x 2-inch dish. Spread with soup. Bake at 375° for 20 minutes.
Lightly oil a heavy 3-quart casserole. Layer the eggplant, onion and tomatoes in the casserole. Sprinkle with garlic, salt, basil and olive oil. Cover. Bake at 350° for 2 hours. Mix gently. Sprinkle with parsley. Garnish with chopped fresh tomatoes before serving.
Mix all ingredients well. Pour into a greased 1 1/2 qt. baking dish. Bake at 350° for 45 minutes until firm.
Cream sugar, salt and butter or margarine thoroughly. Beat eggs, lemon rind and vanilla. Cream mixture until light and fluffy. Sift together flour and baking powder. Gradually stir into creamed ingredients. Roll dough 1/2-inch thick and cut into fancy shapes. Place on ungreased cookie sheet. Sprinkle with sugar. Bake in moderate oven at 350° for 9 to 10 minutes, until light brown around edges. Remove to cooling rack.
Melt butter in frying pan. Season chops and dredge in flour. Brown in butter. Insert clove in each chop and arrange in a baking dish. Add the rest of the ingredients to the pan drippings; bring to boil and pour over the meat. Cover and bake in 350° oven for 1 1/2 hours. Remove cover; turn up heat to 500° and allow chops to brown slightly.
Slice bread in half horizontally. Spray each half with cooking spray. Sprinkle with garlic powder and Parmesan cheese. Wrap in aluminum foil. Bake at 350° for 20 minutes or until thoroughly heated. Yields 8 servings.
Place graham crackers on cookie sheet or jelly roll pan. In saucepan, melt oleo. Stir in brown sugar and bring to a boil for a full 2 minutes. Pour over graham crackers and smooth over. Sprinkle walnut pieces on top. Bake at 350° for 7 minutes. Remove from oven and add chocolate pieces. Smooth over to give tree bark appearance. Return to oven for 2 to 3 minutes to melt chocolate, if necessary. Cool completely. Break into pieces.
Spray Pam in bottom of a 13 x 9-inch baking pan. Put fruit in. Mix rest of ingredients in bowl and mix. Sprinkle over peaches. Melt 2 tablespoons of margarine and sprinkle over top. Bake at 350° for 25 to 30 minutes until brown.
Grease baking pan with oil. Place fish in a single layer in pan. Combine remaining ingredients except parsley and pour over fish. Bake at 350° for 20 to 25 minutes or until fish flakes easily with fork. Sprinkle with the parsley. Serves 2 with 187 calories, 4 g carbohydrate, 8.3 g fat, 224 mg sodium and 42 mg cholesterol each serving.
Dissolve jello in boiling water, then while still hot, add ice cream. Stir until melted. Add fruit cocktail and crushed pineapple. Mix well. Refrigerate until set.
Gradually stir milk and egg into pudding. Mix in saucepan. Add rice and raisins. Stir over medium heat until mixture just comes to a boil. Pour into serving bowl. Sprinkle with spices. Cover with plastic wrap. Chill one hour.
Combine the first 5 ingredients; mix well. Fold in whipped topping and freeze in a 13 x 9 x 2-inch pan. Slice 5 minutes before serving. Can be taken from freezer and placed in refrigerator an hour or two for softer serving.
Melt almond bark and chocolate chips in microwave or over low heat. Stir until well blended. Spread peanut butter between two crackers. Using tongs, dip crackers in chocolate mixture, then put on cookie sheet which has been lined with wax paper. When cookie sheet is full, cool in refrigerator. Store in airtight container in refrigerator.
Chop sauerkraut into short pieces. Mix ingredients. Cover and refrigerate, stirring occasionally, at least 24 hours. Makes 8 servings.
In heavy 4-quart pot, heat oil. Season roast on all sides and put in pot and brown thoroughly. Remove roast and slice to desired thickness. Mix flour, onion, green pepper, garlic powder and parsley into oil drippings in pot. Cook over medium-high heat until brown. Add about 3 cups water and simmer. Return roast to gravy and simmer until tender. Salt and pepper to taste. Serve with rice.
In large saucepan, saute onion and carrots in olive oil until onion is translucent. Add green beans, macaroni, broth and salt. Bring to boil and simmer about 10 minutes or until vegetables are tender and macaroni is cooked.
Cut crusts from bread; roll very flat. Cream the cream cheese with 1/2 cup white sugar. Spoon onto bread; roll from corner (like jelly roll). Dip into melted butter; roll in cinnamon and sugar mixture (coat well). Bake in 375° oven for 12 to 15 minutes. Do not overbake. Done when sugar around edges begins to "candy." Remove while hot; place on wax paper to cool.
In a large bowl combine flour, salt and baking powder. Mix well. Stir in water, about 1/4 cup at a time, until mixture forms a stiff dough. Knead about 5 minutes, until dough is thick and elastic. Pinch off about 2 tablespoons dough and form very thin round patties, using a rolling pin or hands. Fry in hot oil (365°), turning once, until brown on each side. Makes about 24 breads.
Cream the butter. Add sugar gradually and cream thoroughly. Add whole egg and beat well. Mix and sift flour, salt, baking powder and cinnamon and add to the first mixture alternately with the milk. Add vanilla, raisins and nuts. Drop by teaspoonfuls on greased cookie sheet and brush lightly with the slightly beaten egg yolk. Bake at 375° for about 15 to 18 minutes or until golden brown. Makes 3 dozen cookies.
Cook cauliflower 10 minutes. Cook peas according to package directions. Melt 1 tablespoon of butter over low heat; add flour, stirring until smooth. Cook 1 minute. Add sour cream; cook until well heated. Combine vegetables, sour cream mixture and add onion salt. Mix well. Spoon into lightly greased 1 1/2 quart casserole. Melt rest of butter in saucepan; stir in curry powder and almonds. Cook over medium heat, stirring until almonds are golden. Spoon over cauliflower. Bake at 325° for 25 minutes.
Melt butter in baking dish. Place pared and sliced potatoes, coated in flour and cheese, in buttered dish. Bake at 375° for 1 hour. Turn once.
In clear glass bowl, layer lettuce, carrots, celery, onions and peas. Spread mayonnaise and sprinkle with 2 teaspoons sugar. Slice pimento olives over mayonnaise. Chill. Just before serving, fry 6 to 8 slices crisp bacon and crumble over top.
Saute in butter or bacon drippings, onion, bell pepper and okra. Add tomatoes. Cook about 20 minutes. Add garlic powder, salt and pepper to taste.
Mix all ingredients in large bowl. Makes enough to fill 2 (2-pound) coffee cans. For hot chocolate place 2 heaping tablespoons in a cup of boiling water. Stir and serve.
Toss first 4 ingredients. Mix salad dressing and whipped cream and mix with fruit. Serve in bowl or on lettuce leaf.
Beat eggs until light. Stir in sugar, beat until thoroughly combined. Add lemon extract, anise seeds and anise oil. Mix and sift together flour, baking powder and salt. Add to egg mixture and mix thoroughly. Add 3 to 4 tablespoons milk or enough to get dough to stay together enough to roll. Chill 1 hour. Roll on floured board to 1/2-inch thick and mark with springerle roller. Cut squares and set on cookie sheet to dry overnight or 8 to 10 hours. Bake at 350° for 20 to 30 minutes or until browned on bottom. Store in covered jar. Makes 3 dozen.
Cook milk and flour or cornstarch until thick; let cool. Cream together butter, shortening, sugar and vanilla. Add flour mixture; beat 10 minutes.
Grease 2 large bread pans. Mix all ingredients together. Spread batter evenly in prepared pans. Bake 35 to 45 minutes at 350°.
In a mixing bowl, stir together cream cheese, Muenster cheese, chopped pepperoni and milk. Shape cheese mixture into a 4-inch ball; flatten the ball into a wheel shape measuring 4 1/2 x 1 1/2-inches.
Prepare spinach. Add sliced eggs and crumbled bacon. Prepare dressing by mixing all dry ingredients with a little of the vinegar. Beat in oil slowly. Add remaining vinegar. Beat again. Heat in saucepan. Just before serving, toss spinach with warm dressing.
Preheat oven to 275°. Grease and flour a tube pan. Cream butter and sugar; add salt. Add eggs, one at a time, alternating with wafer crumbs and milk. Fold in nuts and coconut. Bake for 2 hours.
Pour popped corn in 13 x 9-inch baking pan and combine with wheat squares and oat cereal. Heat in 300° oven about 5 minutes. Remove and drizzle with butter. Combine cheese and dry salad dressing mix. Sprinkle over corn and stir. Makes about 9 cups.
Cream butter and sugar; add eggs, nuts and flour. Mix all together and roll. Leave overnight in a cool place. Slice thin and bake at 350° for 10 minutes.
Warm in pot and pour in pan. Bake 30 minutes at 350°.
Brown and drain excess fat from hamburger. Mix all ingredients together in large bowl. Salt to taste. Sprinkle taco sauce on salad, if desired.
Cut steak into 6 or 8 pieces. Stir together eggs and milk. Combine cracker crumbs, salt and pepper. Dip meat in egg mixture, then in crumbs. In a large skillet, brown meat in hot oil, turning once. Cover; cook over low heat for 30 to 45 minutes, or until tender. Serves 6.
Cook on top of stove for 1/2 hour. Bake at 350° for 1/2 hour, covered, and 5 minutes, uncovered.
Start heating oven to 300°. Grease, then line with waxed paper a 9 x 5 x 3-inch loaf pan. In sifter, put flour, sugar, baking powder and salt. In large bowl, place cut up nuts, dates and cherries. Sift flour mixture and spread evenly in pan. Bake 1 3/4 hours or until cake tester inserted in center comes out clean. Cool. Wrap in aluminum foil and refrigerate. Keeps 5 to 6 weeks.
Set your heart at warm temperature. Mix ingredients smoothly with complete faith in God. Scrape the bowl thoroughly, because the great joy of life is often found at the bottom. Spread with tenderness and sprinkle with sympathy and Christian loving-kindness. Cut in large, generous slices. More goodness may be found underneath than is shown on the surface. Serve a smile, love and hospitality on a large platter of compassion and understanding.
Place bacon on paper towel lined plate. Heat covered with paper towel 3 minutes or until crisp. In heat resistant microwave-safe 1 1/2-quart casserole combine beans, onion, ketchup, mustard and brown sugar. Mix thoroughly. Crumble bacon and sprinkle over baked bean mixture. Heat uncovered in microwave oven 10 minutes or until sauce is bubbly.
In a large saucepan, melt marshmallows, oil and oleo until smooth. In a large bowl, combine popcorn, gumdrops and peanuts. Add marshmallow mixture and mix well. Press into a greased 10-inch tube pan. Cover and refrigerate overnight. Dip pan in hot water 5 to 10 seconds to unmold.
First Day: Place cucumbers in a stone jar. Dissolve salt in boiling water and pour over the cucumbers. Let stand for 24 hours.