HumbleIntelligence/food-ner-1-Million huggingface dataset:
In 2 to 3-quart saucepan, combine prunes, figs, Port, water and honey. Bring to a boil; reduce heat and simmer until fruits are tender but not soft, about 10 minutes. Remove fruits to bowl with slotted spoon. Bring liquid in saucepan to boil over medium heat. Cook about 5 minutes until reduced by one-third. Remove from heat; stir in lemon juice, then pour over fruit. Cool, cover and chill. To serve, place in serving dishes with orange segments and pour liquid over. Makes 6 servings. Contains 232 calories, dietary fiber 8.3 g and fat 6 g.
Combine the soups and evaporated milk. Layer sauce, tortillas, chicken and cheese, like lasagna. Bake at 400° for 30 minutes, covered, and 10 minutes uncovered.
Mix diced apples and sugar thoroughly. Add oil, nuts, eggs and vanilla. Combine dry ingredients together and then add to apple mixture. Pour into greased 9 x 12-inch or angel cake pan (line with waxed paper). Bake at 350° for 1 hour or until done.
Spread Fritos in bottom of pan. Mix all other ingredients except cheese and spread over Fritos. Spread cheese on top. Bake at 350° for 35 minutes.
Heat oven to 350°. Mix butter, sugar, egg, salt, flavoring and coloring thoroughly. Measure and mix flour into dough mixture. Using 1/4 dough from mixture, force dough through cookie press on ungreased baking sheet in desired shapes. Bake 6 to 9 minutes or until set but not brown. Glaze when cool. Makes about 5 dozen cookies.
This recipe is "for the birds!" Also makes a great gift for bird lovers and the kids can do this one.
In a heavy saucepan, mix dry ingredients. Add oil, water and food coloring. Cook 3 minutes at medium high heat or until mixture pulls away from sides of pan. Knead slightly almost immediately. Store in airtight container.
Blend together cream cheese, sour cream and chopped ham. Add green onions and Mrs. Dash to taste. Spread on crackers.
Cut round steak in thin strips across grain. Cut onions, carrots and potatoes into thick slices. Prepare in an electric skillet with lid. Cover skillet bottom with bacon, then layer meat over bacon. Layer onions, carrots, peppers and mushrooms. Potatoes go on last. Sprinkle with salt and pepper. Cook on High for 3 minutes. Add water and cover. Cook 45 minutes on low heat.
1st layer: 1 stick melted oleo, 2 c. graham cracker crumbs. Combine and press in 9 X 13-inch pan.
Stir all together and pour in large hot iron skillet that has melted bacon grease or shortening. Bake in preheated 450° oven for about 1 1/2 hours.
In a 3-quart saucepan, cook potatoes, uncovered, in boiling salted water about 25 minutes or until tender. Drain, peel and cube potatoes. In a large bowl, combine pickle juice, prepared mustard and bottled hot pepper sauce. Add cubed potatoes, onions, chopped pepper, chopped eggs and pickle slices; toss to coat. Serve warm or chilled. Garnish with pickled pepper strips and pickle slices, if desired. Makes 10 to 12 servings.
Blend mayonnaise and buttermilk together gradually. Stir in rest of ingredients. Mix well and refrigerate.
Cook, crumble and drain ground beef. Mix in barbecue sauce. Roll out 1 can of crescent rolls in a baking dish. Spread ground beef mixture on top of crescent rolls. Sprinkle grated cheese on top of ground beef mixture. Roll out second can of crescent rolls on top of cheese. Pinch sides together to seal crescent rolls together. Bake at 375° for 12 to 15 minutes, until golden brown. Serve with a salad.
Cook spaghetti. Sauce butter, onion, and bell pepper. Add all other ingredients, putting cheese last. Once cheese is melted, pour over spaghetti and bake at 350 degrees for 25 to 30 minutes.
Mix cheese and pepper with mayo, enough to make a spread. Spread on buns halves. Broil until light brown. Serve immediately. Makes 6.
Brown sausage and ground chuck together. Pour off excess grease. Melt Velveeta cheese; pour cheese into meat pan. Add oregano, Worcestershire sauce, salt, basil, parsley and garlic salt. Toast bread on one side under broiler; spoon mixture on toasted side of bread. Leave on cookie sheets to freeze; transfer to airtight freezer containers. Take out amount needed for each occasion. Bake at 350° for 10 minutes. Makes 48 treats.
Boil oleo, sugar and Karo for 5 minutes. Add salt and baking soda. Pour over popped corn. Bake at 250° for 30 minutes, stirring every 15 minutes. I stir it 10 minutes after I put it in the oven. It burns if you don't stir it often.
Combine caramels and 1/3 cup evaporated milk in double boiler; cook until melted or melt in microwave. Set aside. Grease and flour 9 x 13-inch pan. In large bowl, combine dry cake mix, butter and 1/3 cup milk and nuts. Stir by hand. Press 1/2 of the dough into pan (keep 1/2). Bake at 350° for 10 minutes. Sprinkle chips over baked crust. Spread caramel mixture over chips. Crumb remaining mixture over top and bake 15 to 18 minutes. Cool slightly, refrigerate about 30 minutes to set caramel. Cut into 36 bars.
Christians used to twist their bread into little arms, crossed in prayer, called pretzels. People gave pretzels to each other during Lent to remind them to stick to fasting and prayer.
Beat eggs thoroughly with electric mixer. Add melted butter, sugar, flour and milk. Beat again until well blended. Stir in coconut. Pour into 2 ungreased 8-inch pie pans. Bake at 350° for 35 to 40 minutes. Cool and cut. Makes 16 servings. Do not use a pie crust. This makes its own.
Combine and bake at 325 degrees for 30 minutes. Serve hot. (Double recipe to make a 9 x 13-inch pan.)
Preheat oven to 325°. Drain fruit well and dry on paper towels. Mix butter, brown sugar and curry powder. Put fruit in a large shallow baking dish. Dot all over with the curry-sugar mixture. Bake at 325° for 1 hour, basting frequently. Serves 10.
Add sugar to well beaten egg. Add all other ingredients at once. Pour batter into greased pie pan. Bake at 350° for about 45 minutes. Serve hot wedges with ice cream.
Heat oven to 350°, placing rack in lowest position. Grease bottoms only of 2 loaf pans.
Drain beets; cover with vinegar. Add cloves, sugar, lemon and onion. Bring to a boil. Remove from heat; let stand for a few hours. Serve hot or cold.
Cream 1/2 cup margarine in mixer bowl; add cake mix, eggs and water and beat for 4 minutes.	Pour into greased and floured 10 x 15-inch baking pan. Bake at 350° for 25 minutes; cool. Whisk flour into milk in saucepan; add 1/2 cup margarine. Cook until thickened, whisking constantly;	cool. Combine with remaining ingredients in bowl; beat for 4 minutes. Cut cake into 1 1/3 x 2 1/4-inch pieces. Split each piece into 2 layers. Spread with filling.
Mix eggs, butter, sugar and vanilla until light and fluffy. Add flour, cocoa and salt; beat until well blended. Fold in pecans. Spread batter evenly in baking pan or dish. Bake at 350° for 40 to 45 minutes. After removing pan from oven, place dollops of Marshmallow Creme on cake. Spread all over. Let cool for 1 hour, then frost.
Cook celery, onion and broth. Add soup, liquid smoke, salt and pepper. Mix melted margarine with rice and add to mixture. Pour mixture into casserole. Bake at 325° for 35 minutes, uncovered. Serves 6 to 8.
Brown together hamburger, diced onion and oil. Add chili powder, salt, pepper, chicken broth, tomatoes and corn. Bring this to a boil and stir in rice. Simmer for 5 minutes or until rice is cooked. Serve with salad and garlic bread for a complete meal.
Blend sugar, salt, dry mustard and cider vinegar. Add the remaining ingredients. Makes a shaker full.
Mix package of seasoned bread stuffing with 1 stick of melted butter and 1 cup of water.	Put 1/2 of mixture in greased 13 x 9-inch casserole. Mix together diced cooked chicken, onions, chopped green onion tops, chopped celery, mayonnaise, and salt. Pour over the dressing in casserole. Top with remaining stuffing mixture. Spread well. Mix together eggs and milk. Then pour over casserole. Cover with foil and refrigerate overnight. One hour before baking remove from refrigerator. Add 1 can cream of mushroom soup mix with 1 can of water. Spread over top. Bake uncovered on 325° for 40 minutes. Sprinkle with grated cheese and bake additional 10 minutes. Serves 10-12.
Boil meat with garlic until tender (can cook in pressure cooker until tender). Cool and cut or shred meat in small pieces.
Cook spinach; drain. Mix eggs, cottage cheese and seasonings. Blend in spinach and put in Pam-sprayed pan. Bake at 350° for 25 minutes.
Brown meat in hot oil in skillet. Place in cooker; add remaining ingredients and mix well. Cook 6 to 7 hours on low or 4 hours on high.
Mix water, sugar, cornstarch and a few of the berries together and heat until thickened. Pour in remaining berries and pour into baked pie shell. Let it set for a few hours. Serve cold with whipped cream.
Saute onion and celery in butter until tender, but not browned. Add the chicken broth, salt, pepper and potato. Cover and bring to a boil. Reduce heat and simmer until the potato is tender, about 10 minutes. Add milk, cream, parsley and cheese. Heat just until cheese begins to melt.
In large bowl, sift sugar and flour. In a saucepan, bring to boil margarine, cocoa and water. Pour margarine mixture into flour and sugar. Add remaining ingredients into bowl. Pour into greased 9 x 13-inch sheet pan.
Combine egg yolks, sugar and nuts. Add dry ingredients and milk. Beat egg whites and fold into mixture. Add vanilla. Bake in loaf pan for 1 hour at 350°.
Put sugar and lemon rinds in a large bowl and cover with boiling water (enough to cover lemon rinds). Add lemon juice and tartaric acid. Let stand in refrigerator for 24 hours. Strain and bottle. Dilute with cold water to taste.
Beat together cream cheese, sour cream and pineapple juice. Mix in marshmallow cream and fold in Cool Whip. Serve with fresh fruit.
Wash and peel, scrub or scrape carrots. Slice crosswise into rounds or lengthwise into sticks. Bring water and salt to a boil in saucepan. Add carrots and cover pan. Cook over medium heat for 10 to 20 minutes, until tender. Drain well. Meanwhile, grate 1/2 teaspoon peel from orange. Peel orange and cut into bite size pieces. Add orange pieces and peel, margarine and syrup to drained carrots. Place over low heat and stir gently until margarine is melted and orange are heated. Serve at once. Makes 6 servings.
Preheat oven to 375°. In 1 1/2-quart casserole combine soup with milk, mixing until smooth. Add tuna, peas and olives, mixing well. Top with corn chips. Bake uncovered 25 minutes.
Brown meat; mix in soup and green beans. Sprinkle with cheese and bake until golden brown at 350°.
Mix sugar, milk and cream cheese together; add Cool Whip. Mix until blended. Break cake into small bite size pieces. Add to cream cheese and Cool Whip mixture. Pour into 9 x 13-inch baking dish. Evenly spread cherries over top. Refrigerate 2 to 4 hours.
Dissolve jello in boiling water. Set aside 1/4 cup jello. Add pineapple and congeal. Cream sugar and cream cheese. Add vanilla and Cool Whip. Mix with the 1/4 cup jello mixture. Spread on jello. Sprinkle with nuts if desired.
In the cooked beef, mix hominy, mushroom soup and chili with beans. Add grated cheese, as much as you like. Top with Fritos chips. Bake at 350° until cheese melts.
Boil the zucchini until tender and drain. In saucepan, cook onion and carrot in 4 tablespoons butter until tender. Remove from heat. Stir in stuffing cubes, soup and sour cream. Gently stir in zucchini and place into 1 1/2-quart casserole dish. Melt remaining butter and add remaining stuffing cubes. Toss. Top casserole and bake 30 to 40 minutes at 350°.
Set jello and chill to "soft set". Grind all fruit and add to jello. Add sweetener to taste. Makes 8 servings. Weight Watchers: 8 calories, 1 fat.
Bake a German chocolate cake in an oblong pan. Poke holes in it with a fork as soon as it comes from the oven. Pour one jar of caramel ice cream topping over the cake, then pour one can of Eagle Brand milk over the caramel topping. Refrigerate right away until the next day. In the morning, spread Cool Whip over the top and add broken pieces of a Heath candy bar over all.
Sift flour with salt. Cut in cheese and margarine. Add milk. Roll as for pastry. Cut tiny rounds. Spread deviled ham between 2 rounds. Bake at 425° for 12 to 15 minutes.
Preheat oven to 375°. In a bowl mix together the flour, baking soda and salt. In a large bowl, beat butter, sugars and vanilla until creamy. Add eggs. Beat well. Gradually add dry mixture, stirring well. Add chips. Drop by teaspoonfuls onto ungreased cookie sheet. Bake 9 to 11 minutes. Yields 3 1/2 dozen.
Combine cracker crumbs and 1/2 cup melted margarine; press into 8 x 12-inch pan.
Prick pie shell with fork and bake 5 minutes at 450° (afterwards pie at 350°).
Place butter in a glass pie plate and microwave on High 30 seconds, or until melted. Add nuts and stir to coat evenly. Microwave on High for 4 to 5 minutes, or until butter is absorbed and nuts are roasted, stirring midway through cooking. Combine sugar, cinnamon, nutmeg and allspice in a bag. Add nuts and shake to coat nuts. Let cool on a plate. Serve in a candy dish or bowl. Yields 2 cups.
Cook cranberries and water until cranberries crack, then mash. Add jello and sugar. Mix together and add pineapple and let set to jell.
Cook noodles according to package directions, drain and set aside. Brown ground beef with onion and green pepper until onion is transparent. Drain off excess liquid. Add pepper. Heat thoroughly.
Heat oil in a large skillet. Saute zucchini and garlic for 3 to 4 minutes. Add pimiento, corn, salt (if desired) and lemon pepper; cook and stir for 2 to 3 minutes or until zucchini is tender. Sprinkle with cheese and heat until cheese melts. Yield: 6 servings.
Cook dates, 1/4 cup sugar and water until thick. Cool. Sift flour, soda and salt. Cream oleo, white sugar, brown sugar, eggs and vanilla. Mix all together and beat well. Add nuts. Drop on a greased cookie sheet pan and bake 12 to 15 minutes at 375°. Before baking, brush tops of cookies with beaten egg.
Prepare biscuit mix as directed on package. Roll dough on lightly floured board, about 10 x 12-inches. Spread honey to within 1 inch of edge of dough. Combine spices and sugar; toss with apples. Spread apples and spices evenly over dough. Roll like a jelly roll. Bake in a greased pan with sides at 350° for 40 minutes. Slice and serve warm with whipped cream or hot vanilla sauce.
Cook on high 8 to 10 hours. Stir about every hour. Cook last 1/2 hour, uncovered. This is for a 3-quart pot. Can be doubled for a larger pot.
Put aside 5 slices of meat to wrap cheese ball. Mix together all ingredients, place in middle of the four slices, place last slice on top of ball and wrap edges around ball. Place upside down on plate.
Mix mayo, sugar, cream and vinegar together. This makes more dressing than you will use. I use milk in place of cream; it just isn't quite as creamy. You can mix the dressing with the salad or let your guests use as much as they like.
Place raw beef in single layer in 2 1/2-quart casserole. Add vegetables. Sprinkle tapioca, salt and pepper over the top. Mix tomato sauce and water and pour over. Crumble brown sugar on top. Do not mix ingredients. Cover; do not peek. Bake at 325° for 3 hours. Can also be made in slow cooker.
Bring first 4 ingredients to a boil for one minute; add peanut butter, oats and vanilla. Drop by tablespoon on waxed paper.
In small skillet fry bacon until crisp. Remove from grease and add onion; fry until golden brown. Break bacon into pieces and remove onion to drain on paper towel. Put beans in colander and run water over to remove sauce. Put beans and all other ingredients in casserole dish and bake 45 minutes at 350°.
Heat oven to 400°. Generously grease 8 x 4-inch loaf pan (do not use a dark coated pan). In a small shallow bowl, combine sugar and cinnamon, blending well. Separate dough into 10 biscuits, cutting each into 1/4 squares. Dip each quarter into melted margarine; roll in sugar cinnamon mixture. Arrange in greased loaf pan. Bake in preheated 400° oven for 20 to 25 minutes. Cool 2 minutes. Loosen edges; remove from pan. Serve warm on serving plate.
Preheat oven to 350°. Sprinkle each tomato half with 1/2 teaspoon basil, some minced parsley and some wheat germ. Bake about 10 minutes. Makes 2 servings.
Have all ingredients ready. In a large saucepan, heat the butter and marshmallows over low heat, stirring until melted. Remove from heat. Stir in the vanilla and food coloring. Stir in the cereal until well coated.
This cake is not only delicious, it's easy to make. Grease and flour a tube cake pan and preheat the oven to 350°. Blend eggs, oil and sugar until creamy; add flour a little at a time. Blend well; batter will be stiff. Fold in apples, coconut and nuts. Pour into tube pan and bake for 1 hour. Remove from pan after about 30 minutes. Top the warm cake with the following mixture.
Work together and pat in 9 x 13 pan. Bake at 375° for 8 minutes.
Spray a 9 x 13-inch pan with Pam. Sprinkle bottom with the coconut, then the chopped pecans; set aside. Mix the box of German chocolate cake mix according to directions. Pour over the coconut and pecans. Mix the cream cheese and butter. Add powdered sugar and vanilla. Dot all of this over the cake mixture at different spots. Bake at 325° for 45 minutes only.
Preheat oven to 350°. Quarter the biscuits and roll each piece in mixture of 1/2 cup sugar and 1/2 teaspoon cinnamon. Layer in greased and floured tube pan. Mix 3/4 cup sugar and 1 teaspoon cinnamon; heat until sugar melts. Pour over biscuits. Bake at 350° for 30 to 35 minutes. Let stand for 10 minutes. Invert onto serving plate.
Place ingredients as listed in a 9 x 15-inch dish. Spread mayonnaise over top. Sprinkle with sugar, cheese and bacon. Do not toss. A great salad for family or church gathering. I usually double everything except lettuce. Chill 6 to 8 hours.
Separate crescent rolls into 4 squares. Press perforations to form a solid square. (Each square is formed by 2 triangles.) Cut each square into 4 smaller squares. You will have 16 squares. On each square, place 2 to 3 slices pepperoni, a few roasted peppers and Mozzarella cheese. Fold the four corners to the center to form a diamond shape. Bake according to the directions on the crescent rolls. Can be made ahead of time and frozen. Thaw and heat until warm.
Combine cornmeal, flour and onions; add egg and gradually beat in milk or water. Drop from spoon into hot grease (safflower oil) until golden brown. Makes 16.
Drain artichokes and keep liquid. Quarter artichokes. Saute mushrooms in skillet in the liquid. Add artichokes and remaining ingredients, except spaghetti. Simmer, uncovered, 20 minutes. Serve over spaghetti. Sprinkle with Parmesan.
Cook onion and peppers until tender in 1 tablespoon olive oil. Add mushrooms, ham, gravy, wine and black pepper and heat. Cook broken spaghetti in salted boiling water until just tender. Cook asparagus spears until just tender.
Fry bacon and drain, breaking into pieces. Layer all ingredients. Add dressing: mayonnaise, sugar and lemon juice. Toss right before serving time. This can be made the day before and refrigerated overnight.
Put it in a pan and flips it over. Cooks until it's done. Then you can eat it.
Boil chicken until done. Remove from bone and cut into pieces. Cook onions in a small amount of oil until tender, draining off excess oil. Combine onions, green chilies, soups and sour cream. Layer Doritos in bottom of 13 x 9-inch pan. Pour soup mixture over chips. Layer again and top with grated cheese. Bake 30 minutes at 350° until cheese is melted and mixture is heated throughout.
Blend like crazy until chocolate is melted. Pour into 4 or 5 demitasse cups. Serve with a dollop of whipped cream.
Mix ground beef with crackers, salt and pepper. Add milk and mix well. Spread mixture out (approximately 1/2-inch thick) on a rimmed cookie sheet. Chill thoroughly and when firm, cut into squares. Flour each square and brown in shortening. Put in baking dish or leave in electric skillet. Dilute soup with milk. Pour over squares and bake at 350° for 30 minutes or simmer in skillet for 30 minutes.
Put rice, onions, butter and broth in cooking dish or pan. Mix all spices (herbs) together and sprinkle on top of rice and broth. Cover and cook for 20 minutes at 350°. Do not stir while cooking.
Chop up green pepper, onion and celery. Slice mushrooms. Combine with shrimp, crabmeat, mayonnaise and seasonings in casserole. Top with buttered crumbs. Bake at 350° for 30 minutes.
Peel and mash 3 ripe avocados, mix with 2 tsp lemon juice 1/4 tsp salt, set aside. Combine 1 cup sour cream, 1/2 cup mayonnaise and 1 pkg. taco seasoning, mix well. Set aside.
Mix dressing, oil and dill; add crackers and stir well. Refrigerate in tight container. Will keep for weeks.
In a large mixing bowl, cream butter and 2 cups of sugar until fluffy. Add vanilla. Add eggs, one at a time, beating well after each addition.
Mix butter, peanut butter, vanilla and sugar. Add sugar to peanut butter mixture, a little at a time. If it becomes too stiff, add 1 tablespoon of butter. Roll into small balls. Melt chocolate chips and paraffin. Dip balls into this mixture using a toothpick. Be sure to leave the eye.
Process lemon and garlic in blender. Add everything except parsley; add parsley last. Serve with crackers.
Mix by hand. Bake in a 9 x 13 x 2-inch pan at 350° for 30 to 35 minutes.
Mix first 5 ingredients well and spread in pizza pan. Cook at 350° for 10 minutes until golden; cool. Mix next 3 ingredients and spread on cooled crust. Slice 1 cup berries and place on top of second layer. For final layer, mix remaining 4 ingredients and cook until thick. Cool. Pour onto third layer. Place in refrigerator and let set.
Roll up. Turn into ring and place on Reynold's Wrap. Slice every inch or so through first layer of dough. Let rise 20 minutes. Bake 25 minutes at 350°.
Mix all ingredients together. Refrigerate two hours before serving. Will keep in refrigerator about 1 week.
Scald milk; slowly add 3/4 cup flour to hot milk and beat thoroughly; cool. Dissolve yeast in 1/4 cup milk and 1 tablespoon sugar; add to cooled mixture and beat well. Let rise until double in bulk. Add salt to eggs and beat until thick and lemon colored. Add sugar and continue to beat. Add flavorings and remaining flour. Knead for 10 minutes. Add butter; continue kneading for 10 minutes, or until dough leaves the fingers. Add almonds, fruit peels, or both, if desired. Mix well. Let rise until double in bulk. Punch down and let rise again. Punch down and divide into 2 parts. Place in greased pans, or into fluted tube pan (10-inch). Let rise 1 hour. Bake at 325° for 40 minutes. Decorate with white lucre. Sprinkle with colored sugar or baker's confetti.
Brown hamburger and onion with seasoning mix. Drain. Add tomato sauce. Place in 9 x 13-inch pan. Mix cheese and sour cream and layer over meat mixture. Add the crescent rolls over the cheese mixture. Spread dough out flat. Mix Parmesan cheese and margarine. Spoon over dough. Bake at 400° for 20 to 25 minutes.
Combine ingredients and mix well. Bake at 350° for approximately 35 to 40 minutes. Let cool completely before topping.
Boil chicken. Salt to taste. When done, drain and save broth. Cut chicken into bite-size pieces and put aside. Chop onion and bell pepper and saute in oleo. Cut cheese into small cubes. Cook vermicelli in broth, drain and add cheese while hot.
Bake cake according to directions; cool. Split layers to make 4 layers. While cake is baking, combine sugar, sour cream and coconut. Blend well. Chill. Reserve 1 cup of sugar/sour cream/coconut mixture. With remaining sugar mixture, frost layers. To reserved 1 cup of mixture, add 8 ounces Cool Whip. Then frost top and sides with this. Refrigerate in airtight container. Keep for 3 days in refrigerator before serving.
Use a 13 x 9 x 2-inch baking dish. Spray with Pam. Put a thin layer of sauce in bottom of dish. Place 3 lasagna noodles in dish (to cover bottom). Top with more sauce. Place 24 pepperoni slices on noodles. Do this by making 4 rows of 6 pepperoni slices, going across the noodles. Sprinkle approximately 6 ounces of cheese over dish. Repeat steps for 4 layers. Bake at 350° for 30 minutes. Cut into 12 slices.