HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place cherries, water and cola in pan and boil for a few minutes. Pour over jello and when cool, add pineapple and nuts. Refrigerate to set.
Use cucumbers that are beginning to turn yellow. Do not peel them. Cut out seeds and pulp. Cut into 4-inch cubes.
If using fresh shrimps, peel them and season GENEROUSLY with salt, black pepper and cayenne. Set aside till ready to use.
Boil chicken and debone. Boil egg noodles in chicken broth. Melt together all other ingredients. Add noodles, 1 cup broth and deboned chicken.
Beat eggs till lemon in color. Add sugar, vanilla, and salt. With mixer running add 1 cup BOILING milk with butter. Sift in 2 cups flour and mix well. Pour into cake pan and bake for 35 minutes in 350 degree oven.
Soak chickpeas in water to cover and baking soda overnight. Add water to cover by several inches to chickpeas and simmer one hour. Drain, saving about one cup water. Puree all ingredients except paprika in food processor, adding 1/4 cup reserved water. Place in serving bowl and sprinkle with paprika.
Combine sugar, syrup, water, salt and cream of tartar. Cover and let boil 5 minutes. Uncover. Boil without stirring to firm ball stage. Remove from fire. Pour slowly, beating constantly, over stiffly beaten egg whites. Continue beating until mixture holds it shape when dropped from spoon. Add flavoring and nuts. Drop by teaspoonfuls onto wax paper.
Fry bacon until crisp, save drippings, drain on paper towels and crumble. Cook onions in drippings over medium heat until translucent. Stir in flour, cook 3 to 5 minutes, stirring, until mixture is golden. Gradually add chicken broth, stirring constantly with a whisk. When mixture is thickened reduce heat to a simmer. Add bacon, potatoes, cream, spices, Tabasco sauce and pepper. Simmer 10 minutes, Do not boil. Add cheese and onion. Stir until cheese is melted into soup.
Using a mixing bowl, beat the egg yolks and add milk. Sift sugar, flour, cocoa and salt and place in top of double boiler. Stir 1/3 cup of milk and egg mixture into dry ingredients to form smooth paste, then stir in remaining liquid. Cook until mixture thickens, then add butter and vanilla. Cool and pour into baked pie shell. Top with meringue and brown lightly in moderate oven at 325°.
Soak bread crumbs in milk. Add eggs, onion and seasonings; mix well. Add meat. Mix well again. Form into loaf and place in greased pan. Bake in moderate oven (350°) for 45 minutes. Cover meat loaf with Piquant Sauce and bake for 1 hour.
Mix together peanut butter, brown sugar and confectioners sugar. Roll into small balls; flatten. Melt chips and shortening together in microwave for 1 to 2 minutes. Put in flattened balls; add more chocolate mixture on top. Put in fridge.
Slice tortillas into 1/2-inch strips, set aside. Mix all other ingredients in bowl. Next make layers of strips, then your mixture, etc., until all ingredients are used in a baking pan or dish. Cover with foil and refrigerate 24 hours. Bake, covered, at 300° for 90 minutes.
Cut chicken into small pieces; cook well. Combine cooked chicken, cream soup, 1/2 can milk and cut vegetables. Bake at 350° for 30 minutes. Remove from oven. Place biscuits on top of mixture, bake for 20 more minutes or until biscuits are golden brown.
Preheat oven to 375 degrees. In large bowl, combine cake mix, oil and eggs. Stir with spoon until thoroughly moistened. Shape into 1 inch balls. Place 2 inches apart on ungreased cookie sheet. Flatten to 1/4 inch thickness using glass -- the bottom dipped in flour. Bake for 6-8 minutes. Cool 1 minute. Remove from cookie sheet. Frost when cool and sprinkle with candy bits. Yield: 3 dozen cookies.
Cook chicken; dice. Save 2 cups chicken broth, then add the Ro-Tel tomatoes and mushroom soup. Mix bell peppers and onions together in a bowl. Take a 9 x 13-inch glass pan. Add Fritos; sprinkle bell peppers and onions, then add cream of mushroom mixture. Alternate layers until dish is full. Bake for about 30 to 45 minutes at 350°, then add cheese on top. Return to oven until cheese is melted.
Soften cheese; add mayonnaise and lemon juice. Beat until creamy. Add fruit and nuts. Fold in whipped cream. Turn into individual molds and freeze. Makes 6 to 8 servings.
Grind all together. Add salt, brown sugar and vinegar to taste. Cook 15 to 20 minutes after it comes to a boil.
Put broccoli in baking dish. Pour celery soup over broccoli. Sprinkle salt over this. Add a pat of butter. Cover with cracker crumbs and cheese. Bake at 350° for 30 minutes.
For chili meat: Brown ground beef. Add tomato juice, chili mix and garlic salt to taste.
Cream together butter, sugar and salt. Add eggs, one at a time. Dissolve soda in water and add to 1/2 cup buttermilk. Add half of the flour and half the buttermilk. Blend well. Add the remaining flour and milk; mix. Blend in flavorings. Bake at 325° for 1 hour and 10 minutes.
Mix vinegar, oil, salt, pepper and chip of garlic. Chill overnight. Break lettuce. Add 1/2 jar parsley. Pour vinegar mixture over lettuce and mix well.
Beat eggs with a fork first. Add sugar and then oil. Then add the rest of the ingredients. Put batter into muffin papers and fill with batter. Top with nuts, if desired. Bake at 375° for 15 to 20 minutes or until done. Makes 3 dozen.
Cook California Blend. Beat the eggs. Add the flour. Add cottage cheese, butter and Velveeta. Fold into vegetables. Place in a 9 x 13-inch pan. Bake for 1 hour at 350°.
Toast pecans for 30 minutes at 250°. Slice butter over top of pecans. Stir until coated. Sprinkle with salt and toast for 1 hour.
Brown beef and chopped onion in skillet; add spaghetti sauce. In separate bowl, mix cheese and eggs. Grease bottom of 9 x 13-inch baking dish. Layer noodles, meat and cheese in dish. Start with uncooked noodles, then meat, next cheeses, then noodles and top with meat mixture and sprinkle with Parmesan cheese. Double wrap dish with heavy microwavable plastic wrap. Bake in microwave 30 to 45 minutes.
With top of chafing dish set in water pan, heat cream. Blend flour and butter and stir into hot cream. Add seasonings, chicken and asparagus. When very hot, serve on split buttered biscuits. Serves 4.
Soften margarine; add cheese and mix. Add flour and other ingredients slowly. Add Rice Krispies. Roll in balls and flatten with a fork. Bake at 325° for 12 minutes or until lightly brown. Remove from a cookie sheet and place on paper towels to cool.
Saut carrots, onions, parsley, basil and garlic for 15 minutes; cover and simmer for 15 more minutes. Add tomatoes, zucchini, bell pepper, wine, salt, pepper and sugar. Simmer 45 minutes. In separate pan, melt butter; add flour. Cook roux over very low heat; whisk in heated cream. Add tomato paste and whisk until mixture is very smooth. Stir into veggies along with Parmesan cheese. Toss mixture with cooked pasta.
Mix all vegetables and add to cooked spaghetti. Add 1 bottle of Italian dressing and 1 jar salad topping. Mix well. Keeps for several days in refrigerator. Better if made 2 or 3 days before using.
Mix well. Bake in Bundt pan at 325°. When cool, ice with:
Sift first 3 ingredients together. Melt butter or margarine. Add brown sugar; stir until dissolved. Stir in preserves. Add oats and the dry ingredients; mix thoroughly. Cover baking sheet with foil, turn up edges 1/2-inch. Spread dough in center to 6-inch square. Bake at 300° for 25 to 30 minutes. Dough will spread during baking. Cool 15 minutes, then sprinkle with confectioners sugar and cut into squares. Makes 3 dozen.
Mix together and let set until bread absorbs the liquid. Bake 1 hour in 9-inch square pan at 350°.
The night before beans are to be used, wash and sort dried beans. Wash 2 to 3 times, alternating between crock-pot and colander. When water runs clear, cover beans in crock-pot with about 2-inches of cold water. Add whole peeled onion. Turn crock-pot to low and allow to cook overnight.
Combine cake mix, oil, oranges, eggs and vanilla. Mix well. Pour into ungreased 13 x 9 inch pan. Bake at 350° for 30 to 35 minutes or until well done. Cool. Combine butternut flavoring, pineapple and pudding mix. Fold into Cool Whip. Spread on top of cake. Refrigerate for 3 to 4 hours or overnite. Will keep several days in refrigerator.
Cut each tenderloin crosswise in 4 pieces. Place each piece, cut side down, on a flat surface and flatten with mallet or cleaver to 1/2-inch thick. In large skillet, cook mushrooms in butter over medium-high heat for 5 to 7 minutes. Remove with slotted spoon to small bowl; cover and reserve. Brown tenderloin patties in oil in same frying pan, 4 at a time, over medium-high heat 3 to 4 minutes on each side. Place all browned patties in pan; sprinkle with salt and pepper. Add wine; cover tightly and cook slowly 12 to 15 minutes. Remove patties to serving platter and keep warm. Whisk sour cream and dill weed into wine in pan. Add mushrooms and cook slowly until heated through. Do not boil. Serve sauce with pork. Makes 4 to 6 servings.
Beat cream cheese. Add egg and sugar; mix. Add chocolate chips; stir and set aside.
Saute onions in oil, add water and bouillon cubes and heat to boiling. Add noodles and salt, cook three minutes. Add broccoli and garlic powder and cook an additional 4 minutes. Add milk and cheese, stir until smooth. Serves 6.
Preheat oven to 425°. Mix dry ingredients: pancake mix, oats, brown sugar and cinnamon. Add and mix oil. Then add chopped apples and raisins. Mix completely. Fill paper muffin cups 3/4 full. Bake 15 minutes or until golden brown.
Combine flour, salt and pepper; pound into meat. Cut steak into serving size pieces. Brown meat in hot oil in a deep pan to avoid splatter. Top with onion slices. Stir in remaining ingredients. Bring to boil. Reduce heat and simmer covered for 1 hour. Remove bay leaf and serve. Serves 6.
Beat eggs and sugar. Add milk, then flour with baking powder and almond extract. Bake in munke iron in butter, turning when half done. Delicious!
Prepare gelatin according to package directions, using 1/4 cup less water than indicated. Chill until partially set; fold in drained pineapple. Arrange cantaloupe halves on a shallow tray; fill cavities with gelatin mixture and chill until set. Roll rye crisp with a rolling pin to make fine crumbs and add sugar substitutes and cinnamon.
Using a large bowl, add egg, water, soup, bread crumbs or croutons, ketchup and mustard. Stir together, then add ground beef and mix well. Form into loaf. Bake in shallow pan 1 hour at 350°.
Mix together sugar, water and Karo. Cook for 3 minutes on FULL power. Add peanuts and cook 10 to 11 minutes on FULL power (soft-ball stage). Add remaining ingredients. Stir until mixture begins to thicken and turns creamy looking. Place on greased cookie sheet or waxed paper until cool.
In a large bowl, mix ground beef, onion, green pepper, celery, seasoning salt, garlic power, Accent and black pepper. Brown mixture in skillet and drain off fat. Layer mixture in baking pan and top with shredded cheese. Top the cheese with a layer of crushed red pepper and layer that with the mixed vegetables and corn. Smooth on mashed potatoes. Bake in a 350° oven for 25 minutes. Serves 12 to 15.
Brown hamburger and sausage; drain. Add cheese until melted. Add other ingredients; mix well. Serve warm on tortilla chips.
Mix all ingredients until dry and crumbly with spoon and hands. Firmly pat into well greased 9 x 9-inch pan half the mixture. Spread on layer, apricot jam. Press over this the rest of the mixture. Bake at 350° for 35 minutes.
Freeze can until solid. Place under hot water for 1 minute. Open can, put fruit in a blender, and process until it is the consistency of sherbet. If necessary, return to freezer until serving time. Serve plain or over melon slices.
Pour Kool-Aid into an empty 2 liter bottle. Pour sugar into bottle with the Kool-Aid. Fill the bottle of Kool-Aid and sugar with warm water to the top. Cap bottle and shake really well and freeze overnight.
Thaw spinach and squeeze out all water. Mix all ingredients together and chill for 1 hour. Serve with Fritos.
Place flour and sugar in mixing bowl. Melt margarine, cocoa and water over medium heat until it bubbles or boils just a little. Mix together the skim milk, lemon juice, eggs, baking soda and vanilla. Mix flour mixture and margarine-cocoa mixture. Add other mixture to chocolate mixture (will be thin). Spray a cookie sheet or jelly roll pan with Pam. Pour in brownies; bake at 350° for 20 minutes.
Brown steak in salad oil. Stir in water, onion, garlic salt and ginger. Bring to boil. Simmer 15 minutes. The last 5 minutes, add green peppers.
Place butter in 2-quart casserole with green peppers. Saute in Radarange oven 30 seconds. Stir eggs and soup together. Blend into sauteed mixture. Cook in Radarange oven 4 1/2 to 5 minutes. Stir every 2 minutes. Crumble bacon on top. Season with salt and pepper to taste.
Mix the sugar and Crisco together until smooth. Add eggs, one at a time, beating after each. Mix in flour and liquids alternately, ending with flour. Add vanilla. Pour into 4 greased 9-inch cake pans. Cook at 350° for 25 to 30 minutes. Pour juice from can of pineapple (used in icing) over layers. Ice with Pineapple Cream Cheese Frosting.
Beat well together. Add enough homogenized milk to almost fill canister to freezer. Recipe for a 4-quart freezer.
Mix salmon, green pepper, peanuts, onions, 1/3 cup chili sauce, mustard and pepper sauce. Cut or tear breads crosswise into halves. Fill each half with about 1/4 cup lettuce and 1/4 cup salmon mixture. Top with alfalfa sprouts. Serve with chili sauce. Makes 6 servings.
Peel zucchini; grate. Mix everything together real well. Bring to a boil for 5 minutes. Put zucchini mixture in jars. Cold pack 15 minutes. Makes approximately 4 quarts.
In small saucepan combine rice with salt and 1 cup cold water, bring to boil. Simmer, covered, 40 to 50 minutes or until tender. Drain if necessary. While rice is cooking, in a skillet cook carrots in butter over moderate low heat, stirring for 5 minutes. Add onion; cook, stirring for 5 minutes or until tender. Remove from heat, stir in rice, juice and parsley. Can make 1 day in advance, kept covered and chilled. In saucepan, reheat with 1 tablespoon water over moderate low heat, stirring until heated.
In an electric skillet, cook vegetables in margarine until crisp. Add rice, ham and scrambled eggs. Stir until heated. Season with salt, pepper and Accent.
Place the marmalade, sugar, cranberry juice, water, cinnamon, mustard seed and cloves in a 6-quart nonreactive casserole. Cover and cook over low heat until every last granule of sugar is dissolved. Uncover; bring to a boil and boil 1 minute; add the cranberries and cook until they pop. Cool completely.
First layer- Mix together pretzels, margarine and 1/4 c. sugar. Press into a 9 inch x 13 inch pan. Bake at 400 degrees for 8 minutes. Cool.
Beat eggs well, gradually adding sugar; add butter and bourbon and blend in cornstarch. Put bits and nuts into pie shell and pour mix over. Put into oven at 350°. This should be a preheated oven. Bake for 40 to 45 minutes. Cool. Serve with whipped cream.
Whiz first 6 items in blender until smooth. Pour into bowl. Add Vital gluten and mix well. Will be very thick. Press into well-oiled 9 x 13-inch pan. Bake, uncovered, at 350° for 30 to 35 minutes. Cool. Tear apart. Add approximately 8 ounces Vegan chicken to the last 4 items to make a salad. You may freeze the rest for future use. If you need a larger amount of salad, just add more of the last 4 ingredients.
Dissolve lime jello in hot pear juice. Add sieved pears (put through a sieve) to the softened cream cheese; blend until smooth.
Combine all ingredients in a 4-quart Dutch oven. Bring to a boil; reduce heat and simmer 1 hour or until vegetables are tender. Makes 12 to 14 servings.
Brown beef in skillet (salt and pepper to taste). Drain. Mix beef, beans, soup and water. Pour into a 2-quart baking dish. Mix potatoes and 1/2 can of onions; spoon in a mounded ring around outside edge of casserole.
Boil cabbage till outside is tender. Cook rice and brown ground beef. Mix together. Add salt and pepper to taste.
Preheat oven to 350°. Remove giblets and neck from Young turkey; set aside for another use. Remove and discard excess fat. Wash turkey; dry with paper towels. Drain pineapple, pouring juices into small saucepan. Add jelly to juice; set aside. Reserve pineapple. In a large skillet over medium-high heat, melt butter. Add onion and Macadamia nuts; saute until onion is tender, about 3 minutes. Add pineapple, rice, currants, ginger and broth; heat through. Spoon mixture into neck cavity of turkey. Bring neck skin over stuffing into body cavity; do not pack. (Place extra stuffing in greased baking dish; cover and bake last 30 minutes turkey bakes.) Close body cavity with poultry pins. Lace with string. Tie legs together. Pin wings to breast. Grease rack in roasting pan with cooking spray. Place turkey, breast side up, on rack. Insert meat thermometer into thickest portion of thigh away from the bone. Heat jelly mixture until jelly melts, stirring until blended. Brush some mixture over turkey. Roast, uncovered, basting every 30 minutes with jelly mixture, until thermometer registers 170°. Place turkey on warm serving platter. Remove pins and string. Let stand 15 minutes for easier carving. If desired, garnish with pineapple and papaya slices, lime twists and parsley. Makes 6 servings.
Boil shrimp with dill, lemon, peppercorns and bay leaf. Soak the mushrooms for 30 minutes; cut off stems and put in blender with tomatoes, scallions, parsley, garlic and ginger. Put mixture into a bowl with the vinegar, sesame oil and safflower oil. Add the chili sauce. Taste. You may want to add a little more ginger or sesame oil. (It looks like a coarse chop.) Peel and devein shrimp and toss with vegetable mixture. Or use mixture on grilled fish, swordfish particularly, at room temperature.
Dilute frozen juices per directions. Add pineapple juice. Pour into punch bowl. Add ice and ginger ale or soda (2 to 3 bottles per recipe).
Cook macaroni as directed on package. Rinse in cold water and drain; toss with oil. Mix Pesto, olives, vinegar and tomatoes in large bowl. Arrange 2 cups macaroni and 2 cups spinach on olive mixture; repeat with remaining macaroni and spinach. Cover and refrigerate at least 2 hours. Toss and sprinkle with cheese. Serves 6.
Pre-heat oven to 375°. Make macaroni and cheese per package directions; add tuna and peas and stir well. Spread mixture into a baking dish. Lay cheese slices across the top of mixture. Sprinkle corn chips on top and bake for 30 minutes.
Spread lettuce on the bottom of a 13 x 9-inch glass dish. Cut cauliflower into pieces and place on top of lettuce. Crumble bacon and place on top of cauliflower. Place sliced onion on top of bacon. Mix honey and Miracle Whip, blending well. Pour over the top of the other ingredients. Refrigerate overnight.
Mix all ingredients thoroughly. Let chill for 1 hour. Form ball and roll in remaining cup of nuts. Make 2 to 3 days ahead of serving and keep in refrigerator.
Heat 3 tablespoons oil in heavy large Dutch oven over medium-high heat. Add onion and garlic; saute until onion is translucent, about 5 minutes. Mix in tomatoes, dried basil, bouillon cubes and crushed red pepper. Bring to boil, breaking up tomatoes with back of spoon. Reduce heat to medium; simmer until mixture thickens to chunky sauce and is reduced to 6 cups, stirring occasionally. Season with salt and pepper. Can be made 2 days ahead. Cover and chill. Rewarm over low heat before continuing.
Thaw potatoes. Mix all ingredients. Bake in greased casserole dish for 1 hour in 350° oven.
Cut potatoes in halves lengthwise. Scoop out centers. Mash potatoes with butter or margarine and enough milk to make potatoes fluffy. Season with salt, pepper and lemon juice. Blend tuna with potato mixture, fill shells and sprinkle with cheese. Bake at 400° for 15 minutes.
Cook carrots. Drain and cool. Cut onion and green pepper in round slices and mix with cooled carrots. Combine remaining ingredients and pour over vegetables. Cover and marinate 12 hours or more. Drain to serve.
Sift first 4 ingredients together then add brown sugar and oil. Mix all and remove 3/4 cup for topping. To this 3/4 cup, add cinnamon and chopped nuts; set aside. To buttermilk, add soda; stir well, then add egg. Stir well and add to flour mixture. Pour into 1 9 x 13-inch foil-lined pan. Sprinkle topping on top of coffee cake and press down a bit. Bake at 350° for 40 to 45 minutes.
Place hamburger in baking dish. Cook in oven at 300° until brown. Add sliced potatoes, onion, pork and beans, peas, celery, soup and tomato soup. Bake at 350° for 40 minutes.
Mix well and pour into graham cracker crust. Let sit in refrigerator about 30 minutes.
Preheat oven to 300°. Combine eggs, oil, cinnamon, sugar and vanilla and mix thoroughly; mixture will be very thick. Place in ungreased tube pan. Bake for 1 1/2 hours. No icing needed; it makes its own crunchy top.
Cook bacon in large saucepan over medium-low heat until crisp. Drain on absorbent paper. Saute celery in bacon fat 3 minutes. Remove from heat. Add flour. Stir until well blended. Gradually stir in milk. Add remaining ingredients. Cook over medium heat, stirring frequently, until mixture comes to a boil. Cook 1 minute longer. Serve topped with crumbled bacon. Makes 1 1/2 quarts.
Cream together the cream cheese, sour cream, taco sauce and taco seasoning. Spread creamed mixture onto a platter. Dice lettuce. Spread on top of creamed mixture. Dice tomatoes. Spread over lettuce. Shred cheese. Sprinkle over tomatoes. Serve with taco chips.
Mix chicken, celery, mayonnaise and pecans. Place in greased pan. Mix cheese and chips; sprinkle on top. Bake for 20 minutes at 350°.
For sweet Chow-Chow, use 3 to 4 red peppers without seeds instead of hot peppers.
Quarter unpeeled fruit or cut in small sections as preferred. Place in salad bowl. Sprinkle lightly with mint, salt and pepper and olive oil. Place on lettuce leaves and serve. Yields 6 servings.
Place all in a crock-pot and cook overnight, or cook on stovetop according to directions for the kind of oatmeal used. Yields 6 servings.
Drain pineapple. Mix cream cheese and powdered sugar until blended. Add Cool Whip, mix well. Drain cherries and cut in half. Mix cherries and pineapple with out ingredients. May use nuts on top.
Grease small roaster. Put in vegetables and 1/2 of each kind of soup. Add 1 cup water and mix together. Make well in center and push meat down into it. Top meat with remaining mushroom soup; sprinkle with rest of onion soup. Cover pan tightly with foil and bake at 350° for 3 hours. Makes 3 to 4 servings.
Cook noodles about 9 minutes; drain. Make white sauce and add 1 cup of grated cheese. Using a small deep greased casserole, layer noodles, tuna, mushrooms, olives, eggs and white sauce in that order. Then add another layer of each and top with grated cheese. Bake at 350° for 30 to 40 minutes. This can also be made ahead of time and put in the refrigerator. Take out several hours before baking. Serves 8 to 10.
Combine all ingredients and refrigerate for 24 hours. Toss periodically so it will marinate evenly. Serves 10 to 12.
Combine all ingredients in a large mixing bowl. Beat 5 minutes with electric mixer. Bake in greased and floured tube pan at 350° for about 35 minutes or until done. Frost with Cream Cheese Icing.
Blend flour, cheese, salt and pepper. Add eggs, zucchini and onion. Heat pancake griddle with a little oil. Drop mixture by large tablespoonfuls onto griddle and spread out like pancakes. Cook until golden on both sides.
Stir together and pour into buttered casserole dish. Crush Ritz crackers and melt a stick of margarine and pour over crumbs. Press dampened crumbs over top of casserole. Bake 30 minutes at 350°.
Dissolve yeast in warm water. Sift flour, sugar, salt, baking powder and soda. Cut in margarine; add yeast and buttermilk. Stir to blend. Refrigerate overnight. Knead on floured board. Roll out thickness desired. Cut into biscuits and put in greased pan. Brush tops with melted butter. Bake at 400° for 15 to 20 minutes.
Mix all ingredients together and pour into buttered pan. Pour in hot fruit, seasoned to your taste with sugar and butter. Bake in hot oven. Crust comes to top and browns.