HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325°. Combine sugar and water in a medium saucepan. Add orange slivers and cook over medium heat, stirring constantly, until sugar dissolves and syrup boils. Lower heat and continue to cook for 8 minutes. Add butter and stir until melted. Cool slightly. Add reserved orange juice and eggs. Add dry ingredients to sugar-syrup mixture and mix until flour mixture is blended. Do not overmix.
Combine the cranberries and sugar. Let set for 4 hours. Dissolve the jello in the hot water. Add to the cranberries after they have set. Mix in the marshmallows, nuts and pineapple. Put in your jello mold and chill.
Cook and bone the chicken; cut into bite size pieces. Do not use any salt. Mix the chicken with the rest of ingredients. Spray or grease a 9 x 13-inch pan and pour chicken mixture into it; bake at 350° for 1 1/2 hours. Serves 10.
Melt the butter and add the crumbs. Mix the sugar, spices and grated lemon rind. Put 1 quarter of the crumbs in bottom of a buttered baking dish. Cover with half the apples. Sprinkle with 1/2 the sugar mix, then add another 1/4 of the crumbs, the remainder of the apples and rest of the sugar mix. Add the lemon juice and the water and put the rest of the crumbs on top. Cover; bake 45 minutes at 375°. Serve plain or with whipped cream.
Cream all ingredients together. Roll into small balls. Bake for 10 minutes or until light brown at 450°.
Preheat oven to 350. Stir together flour, baking powder, baking soda and 3/4 tsp. salt. Set aside.
Line a 9-inch pie plate with pastry. Pare, core and slice pears into large bowl. Combine sugar, flour, cinnamon and nutmeg; pour this over pears after sprinkling with lemon juice. Toss all together and pour into pastry lined pan. Dot with butter. Place top crust over pears. Cut slits for escape of steam. Seal edges and bake at 400° for 30 to 40 minutes.
Boil chicken and cut into small cubes. Mix celery soup and cream of chicken soup in a pan. Add sour cream and bouillon cubes. Heat until bouillon cubes melt, low heat. Mix chicken, cheese, peppers and one cup of mixture. Mix well. Cover bottom of 9 x 15-inch glass baking dish with Pam cooking spray. Cover bottom of dish with soup mix. Dip the tortilla into soup mixture, place chicken mixture into center of tortilla. Leave about one inch on right side. Fold up bottom and fold each side over one another. Place folded side down on dish. Pour remainder of soup mixture over tortillas. Top with more cheese. Bake at 325° for 45 to 60 minutes. Let set for about 15 minutes before serving.
Melt butter and mix with cream cheese. Add nuts, powdered sugar and vanilla; mix well. Roll in little balls. Roll balls in coconut. Put in refrigerator and chill.
There is no baking powder or soda in this recipe. Mix all ingredients together well. Bake about 20 minutes in 9 x 13-inch pan at 350° and frost with thin icing.
Saute chicken and onion in butter until chicken is lightly browned, about 5 minutes. Stir in cornstarch, cook 1 minute. Add broth, carrots, lemon juice and salt; bring to a full boil. Stir in pea pods, parsley and rice. Cover and let stand 5 minutes. Fluff with fork. Cooking time: 25 minutes. Yields 4 servings.
Combine first 3 ingredients, stirring with a wire whisk to remove large lumps. Add oil and next 2 ingredients, stirring until smooth. Stir in chocolate morsels. Pour batter into a greased and floured tube or Bundt pan. Bake at 350° for 1 hour or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan and cool completely on wire rack. Sprinkle with powdered sugar. Yield: One 10-inch cake.
Mix sugar, oil and eggs. Add flour, salt and soda. Drain juice from fruit into batter. Fold in fruit by hand. Sprinkle coconut over top of batter. Bake 35 to 40 minutes at 350°.
Combine all ingredients and mix well. Bake at 400° for 15 to 20 minutes. Roll in cinnamon and sugar after removing from oven. Use butter as needed. Will keep six weeks in refrigerator.
Cream butter and sugar. Beat in eggs and vanilla. Stir in dry ingredients. Then fold in nuts. Bake at 350° for 30 minutes. Dust top with powdered sugar when cooled. Delicious!
Sift flour, baking soda and salt. Preheat oven to 350°. Beat butter, margarine, sugars, egg, milk and vanilla in bowl until blended. Stir in flour mixture alternately with oil until mixture is thoroughly mixed. Stir in corn flakes, oats and chocolate chips. Drop by heaping teaspoonful onto ungreased cookie sheet. Bake for 10 to 12 minutes.
Bake sausage in oven for 35 minutes. Place ingredients in crock-pot or saucepan and simmer until completely dissolved, stirring often. Cut cooked sausage and dip in sauce for snack or put sausage in sauce and serve.
Thoroughly cream butter and sugar. Add egg and beat until light and fluffy. Add orange peel, corn syrup and water; mix well. Sift together dry ingredients; stir into creamed mixture. Chill dough thoroughly.
Cook ground turkey through. Add taco seasoning. Spray baking sheets with cooking spray. Place 5 tortillas on sheets. Top each with refried beans and ground turkey. Top each with another tortilla. Spread with approximately 2 tablespoons of salsa or picante sauce, shredded cheese, olives and chilies. Bake at 400° until cheese is melted. Cut into 4 slices and serve. Makes 5 servings.
In top of double boiler, melt chocolate over boiling water, stirring occasionally. Remove from heat. Add milk, salt and vanilla. Stir until smooth. Spread mixture evenly into waxed paper lined 8 x 8-inch baking pan. Chill 2 hours or until firm. Turn fudge onto cutting board. Peel off paper and cut into squares. Tightly cover any leftovers. Makes 1 3/4 pounds.
With a fork, mix the first 4 ingredients. In a small bowl, beat 1/2 cup of water and remaining ingredients together. Add to first mixture and blend with fork until dry ingredients are moistened. With hands, mold dough in a ball and chill at least 15 minutes. Refrigerated dough can be rolled at once. Dough can be stored in refrigerator up to 3 days, or frozen until ready to use. Makes two double-crust 9-inch pies and one 9-inch shell.
Mix by hand sugar, oil, eggs and vanilla. Sift together flour, salt, cinnamon and soda. Add first mixture, then add nuts, pineapple and bananas until creamy. Bake in well oiled and floured pan (tube or Bundt) 1 hour and 15 minutes at 350°. Batter will be stiff and difficult to mix, but it can be done and worth the effort. Cake will be very heavy like a fruit cake. Serves 16 to 18.
Combine first four ingredients. Press into bottom of 9x13. Melt chocolate in double boiler and quickly spread on top of peanut butter mixture. Cool in fridge 30 minutes. Remove and cut into squares. Return to fridge to allow chocolate to harden completely. Servings 50 or more.
Cream the butter with brown sugar until fluffy; blend in grated peels and spices. Put molasses in saucepan and bring to a boil; pour into butter mixture and blend well. Add beaten eggs; beat until thoroughly mixed. Sift all dry ingredients except powdered sugar and salt and add to butter mixture, stirring vigorously until dough is smooth and pliable. Wrap in waxed paper and chill 1 hour.
In 5 to 6-quart Dutch oven, melt butter over medium-high heat. Add shallot and garlic; saut 2 minutes. Add mushrooms; continue to saut until tender, about 4 minutes.
Combine meat, rice and onion salt. Shape in small balls. Heat soup and water in skillet. Drop balls in mixture. Cook 30 minutes until meat is done and rice fluffy.
Melt oleo in small roaster. Pour rice on melted oleo. Put chicken breasts on top of rice. Pour on soup and 1 can water. Sprinkle packet of seasoning mix (from Uncle Ben's) over top. Cover and bake at 350° for 1 1/2 hours.
Trim fat from meat and cut in bite-size pieces. Coat meat in flour and brown meat in oil. When meat is brown, add instant beef broth and 4 or 5 cups water. Cook in crock-pot for 3 hours or until meat is tender. When meat is tender, add rest of vegetables, celery salt, garlic powder, seasoned salt and onion powder. When vegetables are tender, thicken broth to make gravy.
Bake cake as directed on box in a 9 x 13-inch greased and floured pan. Combine condensed milk and cream of coconut. Punch holes in cake while warm and pour mixture over cake. When cake is completely cool spread whipped topping over top of cake and sprinkle coconut over cool whip. Refrigerate overnight before serving.
Mix together ingredients. Use 1 to 2 tablespoons to a cup of hot water.
Wash and cut oranges (do not peel) into quarters and remove seeds. Wash and pick over cranberries. Put cranberries and oranges through fine blade of food grinder. Stir in sugar. Cover and refrigerate. This can be made several days ahead.
Cream butter and both sugars. Add peanut butter and mix. Add eggs and vanilla and beat together well. Sift soda and flour together and add to the first mixture. Mix well, roll into rectangular loaves and chill. Slice, place on cookie sheet and press out with floured fork. Dough freezes well with little or no thawing before it is sliced. This dough makes a soft cookie or a crunchy cookie depending on baking time. Very light color will produce a soft cookie, golden or medium brown will produce a crunchy cookie. This is my mother's recipe.
Soften cream cheese. Add pineapple, salt, onion, pepper and 1 cup nuts. Shape into ball and cool overnight. Roll in remaining nuts. This ball can be re-shaped after use and stored in the refrigerator for over a week.
Finely mince (tops and all) the green onions. Stir into the sour cream. Add lemon juice, mayonnaise, cheese, salt and pepper. Allow to stand several hours before serving. Makes 4 generous servings.
Put all in crock-pot with hens on top. Salt and pepper. Cook on low for 8 hours or high for 3 to 4 hours.
Mix ingredients over low heat, stirring constantly. Pour over the popcorn and place in a large greased pan and bake at 250° for 1 hour. Stir every 15 minutes. Pour out onto wax paper and let dry. Makes 6 quarts.
Saute celery, onion and oleo. Add remaining ingredients. Bake at 350° for 30 minutes.
Bring the first 3 ingredients to a boil; reduce heat and simmer 5 minutes until thickening consistency. Pour half into a large, shallow baking dish. Add potatoes and top with remaining syrup. Sprinkle brown sugar on top of this. Add dots of butter and some lemon wedges, if desired. Bake at 350° for 25 minutes, basting often.
Place all ingredients in large flat frying pan. Cook over medium heat, stirring constantly until water disappears. Pour onto cookie sheet and let dry.
Cook rigatoni according to package. Cook broccoli according to package. Cool and mix together. Melt Velveeta cheese in saucepan. Add milk and oleo; mix together. Mix with broccoli and rigatoni. Pour into a greased 9 x 13-inch pan. Sprinkle with Parmesan cheese. Bake at 400° for 45 minutes.
Beat all together (include syrup from fruit salad) for 3 minutes with electric mixer. Don't grease pan. Bake at 350° for 30 to 35 minutes. Spread icing on cake when warm (full of holes).
Mix first nine ingredients until well blended. (I use my hands.) Bake at 350° for 1 hour. Combine catsup, brown sugar, vinegar, mustard and nutmeg. During the last 1/2 hour of baking time, pour over top of meat loaf and continue baking.
Cover a baking sheet with foil and spray with vegetable cooking spray. Stack tortillas on top of each other and cut into eighths. Spread pieces on baking sheet and spray lightly with vegetable spray. Bake at 350° for 10 minutes or until brown.
Preheat oven to 400 degrees. Place leeks in a shallow roasting pan and drizzle with olive oil and chicken broth. Sprinkle with thyme, salt and pepper. Cover with aluminum foil and bake for 30 minutes.
Mix all ingredients and pour into freezer. To make peach ice cream, use 1 quart peaches. Add 1/2 cup more sugar and use only 2 quarts milk.
Prepare chicken for roasting. Melt butter in saucepan. Add onion and celery, cook until tender. Stir in seasoning and stock. Remove from heat. Add corn flake crumbs, tossing lightly. Stuff chicken, place in center of foil. Brush with syrup from peaches. Bring foil together over chicken. Place in shallow roasting pan. Roast in 450° oven for about 1 hour. Open foil and flatten in pan. Place drained peaches, cup side up around chicken and baste with pan drippings. Roast about 20 minutes longer. Yield: 4 servings.
Mix cream cheese and condensed milk together. Add lemon juice and vanilla. Pour into graham cracker crust. Refrigerate. Pour cherry pie filling on top when ready to serve.
Cook carrots until tender. Drain and cool. Layer carrots, pepper, onion and pimentos. In a saucepan, mix soup, oil, sugar and seasonings. Boil about 3 minutes, stirring, until sugar is dissolved. Pour over vegetables. Cool, cover and refrigerate overnight.
This will be a thick paste. Mix and press into 9 1/2 x 13-inch pan, greased and floured. Mix 3 eggs, 1 box cream cheese and 1 box powdered sugar. Pour over first layer. Bake at 350° until brown for 40 to 45 minutes.
Beat eggs 5 minutes. Gradually add sugar. Stir in pumpkin and lemon juice. Fold in dry ingredients that have been sifted together. Line a jelly roll pan with wax paper. Spray Pam on wax paper. Fill pan with mixture and spread evenly. Top with chopped nuts. Bake at 375° for 15 to 18 minutes. Turn out onto clean tea towel that has been sprinkled with powdered sugar. Peel off wax paper. Roll up towel immediately and cool. Unroll and spread with filling.
In a large saucepan put chicken and all other ingredients except the rice. Cover. Bring to a boil and simmer for 10 minutes. Add rice. Cook for 20 minutes or until rice is done. Yields 4 servings.
Melt margarine in baking dish. Peel peaches, cut into pieces and place in melted butter. Mix together the remaining ingredients. Pour this batter over the sliced peaches and butter. Sprinkle with nutmeg. Bake at 350° until crust rises to top and browns.
Beat margarine and sugar until light and fluffy. Add eggs, 1 at a time, mixing well after each addition. Blend in vanilla. Add combined flour, baking powder and baking soda alternately with sour cream, mixing well after each addition.
Microwave chocolate, milk and margarine in medium microwave bowl on High for 1 to 1 1/2 minutes, stirring every 30 seconds. Stir until chocolate is melted. Spread evenly into crust. Refrigerate for 30 minutes, until chocolate is firm. Arrange banana slices over chocolate. Pour milk into large bowl; add pudding mixes. Beat with wire whisk 1 minute. Let stand for 5 minutes. Spoon over bananas. Spread with Cool Whip. Refrigerate for 4 hours, until set. Store leftover pie in refrigerator. Makes 8 servings. Preparation time: 20 minutes.
Mix sugar, salt and vinegar. Pour over vegetables and soak overnight. Next day, put in containers and freeze.
Beat 140 strokes, no less and no more. Roll out and cook at 350° for 12 minutes. Immediately cut into bite size pieces, leaving about 4 strips to be broken at time of Communion.
Fry bacon. Boil 1/4 cup vinegar and 3/4 cup water. Add to blended 1/3 cup bacon grease, 1 tablespoon flour, 3/4 teaspoon salt and 1/3 cup sugar. Pour over lettuce, onion and bacon.
Melt oleo in an 8 x 8-inch baking dish. Beat eggs; add sugar and vanilla and mix together. Pinch bread into chunks and combine into milk mixture. Pour in baking dish over melted oleo. Sprinkle top with nutmeg. Bake in 350° oven for 1 hour or until done in the middle.
Layer potatoes (sliced), the onion (sliced thin) and then layer cabbage (wedged). Salt and pepper as you layer. Add 1 tablespoon meat grease, butter and water according to how much you cook. Then put the corned beef on top of the cabbage and be sure to have the pan with airtight lid. Let cook for 1 hour and 10 minutes on low heat.
Cut melons in half lengthwise and scoop out seeds; spoon cottage cheese into each half. Top cheese with strawberries and blueberries. Thick Fruit Dressing spooned over servings makes 4 servings.
Mix in baking dish. Dot with bits of butter on top. Bake at 350° for 1 hour. Can add layers of cracker crumbs.
Mix dry Jell-O powder with Cool Whip thoroughly. Add cottage cheese and fruits. Stir to blend. Refrigerate until set.
Cream shortening and sugar. Add eggs, mincemeat and flour; mix well. Drop by spoonfuls onto a greased cookie sheet. Bake at 350° for 8 minutes.
Mix all together and press into ungreased large pie plate. Bake this crust at 350° for 20 to 25 minutes. Cool.
Make a 2-inch strip in middle of watermelon from top to just above center. Slice watermelon from top to just above center on each side of the middle strip. Remove husk on each side. Scoop out insides on each side. Can make edges scalloped or jagged with carving knife. Use melon baller to make cantaloupe and honeydew balls. Cut strawberries in half. Quarter and peel oranges. Fill watermelon with fruit.
Beat egg whites and vanilla until foamy. Gradually add 1 cup sugar, beating to stiff peaks. Mix together nuts, cracker crumbs and baking powder. Fold into the egg whites. Spread into a well-greased 9-inch pie plate, building up the sides. Bake in 300° oven for 40 minutes or until dry on outside. Serve with strawberries and whipped cream or serve with strawberry pie filling.
Drain clams and reserve liquid. Add enough water to measure 1 1/3 cups and heat to boiling in 1-quart saucepan. Dissolve bouillon cubes in the boiling liquid.
In a double boiler, scald milk. In a separate pan, heat the oysters in their own liquid, but do not boil! Combine in double boiler and add butter, salt and pepper. Stir and remove from burner. Ready to eat! Serves 4.
Use a 13 x 9-inch baking dish, lightly greased. Layer chicken; put cheese on top. Combine soup and milk (thick). Spoon over chicken. Sprinkle on top the stuffing mix and drizzle butter over crumbs. Bake at 350° for 1 hour (50 to 55 minutes).
Mix together cream cheese and marshmallow cream. Add Cool Whip. Serve with strawberries, apple slices, banana slices, grapes, pineapple chunks, cantaloupe, etc.
In a pan, combine beef, brown sugar, mustard, pepper, water, vinegar, and butter. Bring to a boil. Cover and simmer for 20 minutes. Add salt, ketchup and Worcestershire sauce. Simmer uncovered for 20 to 25 minutes.
In large saucepan, brown beef and cook green pepper and onion with chili powder until tender. Stir in remaining ingredients. Heat, stirring occasionally. Makes about 6 1/2 cups.
Combine all in a casserole dish. Top with sliced bacon. Bake at 350° for 2 hours. Serves 8 to 10.
Remove stems from mushrooms and chop finely. Melt 1/2 of butter and cook until tender. Add remaining ingredients with exception of lemon and sherry. Place into mushroom caps. Place on flat pan; add sherry, remaining butter and drop of lemon juice on each mushroom. Bake at 350° for 15 minutes.
Blend all ingredients except beef. Pour over beef and marinate overnight or at least 4 hours. Remove meat from marinade.
Dissolve jello in cup of boiling water. Drain liquid from canned fruit into a cup. Finish filling cup with white wine. Add to jello mixture, stir, then add fruit. Refrigerate until set. Serves 4.
Beat the eggs and mix with the first 5 ingredients. Put in greased casserole. Cover with thick layer of Cheddar cheese. Bake uncovered at 350° for about 1 hour. Serves 8 to 10.
Dissolve cherry gelatin in boiling water. Stir in lemonade. Add cold water and cranberry juice cocktail. Do not add ginger ale until you are ready to serve. Pour punch over ice cubes or ice ring that has been frozen with additional cranberry juice. This will keep the punch from becoming diluted as the ice melts.
Wash duck; dry inside. Rub salt inside and out. Rub pepper inside only. Sprinkle caraway seed inside and out. Place duck on rack in roasting pan. Have oven turned to 400° for half hour, then turn oven down to 350° for 3 hours. All fat will be in the bottom of the pan and your duck will be crisp on the outside and juicy inside. Serve with wild rice, broccoli spears and crisp green salad.
Beat egg; mix in cornmeal, salt, pepper and onion powder. Dip frog's legs in batter and pan-fry in hot lard for 20 to 25 minutes.
Thoroughly cream shortening, sugars, eggs and vanilla. Stir in peanut butter. Add dry ingredients. Stir into creamed mixture. Add chocolate chips. Mix them into dough. Drop by teaspoons or make into balls and put on ungreased cookie sheet. Press down a little with hand or glass. Bake at 350° for about 10 minutes or until done.
Sprinkle chicken with seasoned salt and paprika. Place in 11 x 7 x 1 1/2-inch baking pan. Dissolve chicken bouillon cube in boiling water. Add wine, instant minced onion, curry powder and pepper. Pour over chicken.
Preheat oven to 350°. Blend cake mix, oil and eggs. Stir in chocolate pieces. Drop a teaspoonful onto an ungreased cookie sheet. If desired, top each cookie with a pecan half. Bake at 350° for 10 to 12 minutes until cookies test done with a toothpick. Cool on cookie sheet about 1 minute, then remove to rack to finish cooling.
Remove the stems on the mushrooms and chop. Heat liquid Butter Buds in a skillet and cook the onion and ground turkey. Add the chopped mushroom stems and other ingredients. Cook this mixture about 5 minutes. Stuff this mixture into the mushroom caps and sprinkle with the grated cheese. Preheat your broiler and place in oven for 2 to 4 minutes or until cheese melts. Yields 20 stuffed mushrooms.
Melt sugar and butter. Add milk and boil 3 minutes. Cool and add powdered sugar until thick enough to spread.
Mix baking mix, paprika, salt and pepper; coat chicken. Arrange pieces, skin side up, in rectangular microwavable dish, 12 x 7 x 2-inch, with thickest parts to outside edges. Cover with waxed paper and microwave on High 10 minutes. Rotate dish 1/2 turn. Microwave 8 to 12 minutes longer.
Cream margarine. Add sugar. Beat until smooth. Add eggs and vanilla. Beat well. Sift all dry ingredients together. Add to mixture alternately with buttermilk, starting and ending with flour.
Mix cottage cheese and jello and set aside while preparing fruit. Mix fruit and cheese mixture. Lightly mix one medium sized carton Cool Whip and pour in mold or container (for me a mold does not work because it does not set enough for a mold). Refrigerate at least 3 hours. Will keep for 3 or 4 days.
Cut loaf in half (5 x 4-inch). Then cut each half in half (sandwich style). Cut each sandwich style half into 3 (1-inch) wedges 5-inches long, total of 12 wedges 1 x 5-inch long. In small bowl, combine remaining ingredients; mix well. Spread mix on all cut sides of bread wedges. Space on ungreased cookie sheets and bake at 425° for 7 to 9 minutes or until brown. Serve warm.
Spread one side of bread slices with butter. Broil 6-inches from heat until lightly browned. Set aside. Combine peanut butter and remaining ingredients, stirring well. Spread mixture on untoasted side of 5 bread slices. Top each with another slice, toasted side up. Yields 5 servings.
Cook broccoli according to directions. Cut chicken in chunks. Grate cheese. In a lightly greased 2-quart casserole, place a layer of broccoli. Combine soup, mayonnaise, lemon juice and curry powder; spread on top of broccoli. Place a layer of chicken on top of soup mixture; sprinkle with cheese. Sprinkle bread crumbs over all; dot with butter. Bake in oven at 350° for 30 minutes.
Smash bread down and roll into large rectangle (10 x 15-inch). Brush with olive oil and sprinkle with oregano. Lay on cheese and meat slices. Sprinkle with additional Cheddar cheese.
Mix until blended, reserve 1/4 cup. Press in pie pan to form crust. Add ice cream and sprinkle 1/4 cup on top. Put in freezer 4 to 6 hours. Ready to serve.
Mix pumpkin, beaten egg yolks, sugar, salt and spices. Gradually add scalded milk and mix thoroughly. Fold in stiffly beaten egg whites. Pour mixture into unbaked crust. Bake at 425° for 10 minutes; reduce heat to 350° and bake for 30 minutes.
Place vanilla caramels, water and oleo in the top of a double boiler. Heat, stirring frequently, until the caramels are melted and the sauce is smooth. Combine slightly beaten eggs, sugar, salt and vanilla. Gradually add the caramel sauce, mixing well. Add pecan halves. Pour into unbaked pastry shell. Bake in a 400° oven for 10 minutes. Reduce heat to 350°; continue baking for 30 minutes. The pie filling will appear to be very soft while hot, but will become firm as it cools.