HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain apricots, reserving 1 1/2 cups of syrup. Puree apricots in blender or put through sieve. (You'll need 2 cups apricot puree.) Combine reserved syrup, the gelatin and salt; heat to boiling, stirring to dissolve gelatin. Remove from heat. Add apricot puree, orange concentrate and lemon juice; stir to melt concentrate. Slowly pour 7-Up down side of pan. To keep bubbles, mix gently with up and down motion. Pour into 6 1/2-cup ring mold. Chill until firm, 6 hours or overnight. Unmold and fill center with a combination of mayonnaise and Cool Whip. Surround mold with various fruits of choice.
Beat egg white until stiff. Add sugar and vanilla gradually. Fold in pecans. Drop onto lightly greased cookie sheet by spoonfuls. Bake at 250° for 30 minutes.
Crush ginger root and garlic. Combine with remaining ingredients and blend into a sauce. Soak meat in sauce overnight. Best meat to use is tenderloin or rib eye, sliced thin. This will soak about 5 to 6 pounds of meat.
Chill all ingredients. You can make fruit ice rings with fruit and fruit punch and freeze. Mix all ingredients, keeping orange juice in concentrated form. Serve in large punch bowl.
Lightly coat chicken pieces with cornstarch. Brown on all sides in hot oil in a large skillet with lid over medium heat. Combine wine, soy sauce, ketchup and garlic. Pour over chicken. Sprinkle onion and pepper pieces over chicken. Cover and simmer 30 minutes. Turn pieces over and simmer, covered, 15 minutes longer or until tender. Serve over rice.
Mix well the shortening and 1/2 cup of brown sugar. Stir in 1 cup of flour. Press in a 9 x 13-inch pan. Bake at 350° for 10 minutes.
Wash and rinse small olive jars well. You may use any self-sealing used jars.
Set aside 1/4 cup of sugar for egg whites. Save egg whites for use in topping.
Spread bread generously with butter; cut into 1/2-inch cubes. Arrange layer in bottom of buttered casserole, then add layer of shrimp and of cheese, sprinkling each layer with salt and pepper. Repeat layers until all ingredients are used. Combine eggs and milk; pour over contents of casserole. Set in hot water and bake in 350° oven for 50 to 60 minutes or until a knife inserted comes out clean.
Cut carrots into thirds, then cut into thin sticks. Bias slice beans into 1-inch lengths. In a covered saucepan cook carrots and green beans in boiling, salted water for 3 minutes. Add cauliflower; cover and cook 2 minutes more. Drain well.
Saute small onions, clove of garlic and mushrooms in frying pan with olive oil. Add cubed chicken, stirring until cooked. Steam 1/2 package fresh spinach, drain and chop. Add to chicken mixture. Add spaghetti sauce. Save 1/2 block of grated cheese for top. Add all to mixture and stuff this into cooked manicotti noodles. Line 9 x 13-inch pan with stuffed shells. Add plain sauce on top; sprinkle cheese. Bake at 350° until bubbly.
Mix all dry ingredients. Mix other ingredients. Combine and mix well; add nuts. Grease 1 pound coffee cans or anything similar. Be sure to grease well with Crisco and flour well up to top of can. Fill about 1/2 full or 3/4 full. Bake at 350° for 50 to 60 minutes; test with toothpick.
Spread vegetables in 9 x 13-inch pan. No need to thaw. Melt Velveeta and 1 stick margarine. Pour over vegetables. Crush Ritz crackers and mix with 1/2 stick margarine. Spread over top of vegetables and cheese. Bake at 350° for 25 minutes.
Combine butter or margarine, soup and sour cream. Blend well. Add remaining ingredients and mix well. Cook in a 9 x 13-inch casserole dish at 350° for 45 minutes to 1 hour or until slightly browned.
Combine in double boiler, stirring until thickened. Remove from heat and add 2 teaspoons vanilla. Put small amount of custard in bowl (just enough to barely cover bottom). Layer vanilla wafers and bananas (sliced). Add 1/3 custard for each layer. Make 3 layers and end with custard.
Grease bottom of large casserole. Spread rolls on bottom and bake for 7 or 8 minutes. Cool. Mix cream cheese and mayonnaise until smooth. Dust with Ranch dressing. Add vegetables to mixture and press down. Refrigerate 1 to 2 hours. Cut into squares.
Dissolve lime jello in 1 cup hot water. Add crushed pineapple and pour into mold or Pyrex dish. Let set. Dissolve lemon jello in 1 cup hot water and let cool. Add Philadelphia cream cheese and whipped cream or Cool Whip. Pour over first layer and let set. Dissolve cherry jello in 2 cups hot water. Add pitted and drained Royal Anne cherries and let cool. Add to second layer and let set.
Cream the shortening and sugar at medium speed for 2 minutes. Add vanilla extract and eggs. Sift flour, baking powder and salt together. Add to creamed mixture with milk. Pour into a greased and floured Bundt pan. Bake at 370° for 20 to 25 minutes.
Cream butter and oil. Add sugars, egg and vanilla. Add flour, soda, salt and cream of tartar. Stir in oats and remaining ingredients. Drop by teaspoon on greased cookie sheets. Bake at 375° for 10 minutes.
Preheat oven to 350° (325° for glass dish). In 13 x 9-inch baking pan, melt butter. Sprinkle crumbs over butter. Pour sweetened condensed milk evenly over crumbs. Top evenly with remaining ingredients; press down gently.
Add all ingredients except noodles and cheese and simmer 40 to 45 minutes. Layer noodles, sauce and cheese in large, ovenproof baking dish. Bake at 350° for 45 minutes to 1 hour.
In large mixing bowl, pour 1 cup boiling water over sugar, shortening and salt. Let cool. Soak yeast in 1 cup lukewarm water. When mixture is cool, add yeast to it. Sift enough flour into it and mix until it looks like biscuit dough. Cover with clean tea towel and let rise to top of bowl. Roll out what you want to bake and put the rest in the refrigerator for later use. Cover with a plate. Cut with biscuit cutter and place on baking sheet. Bake at 350° until brown. This is easier to mix with a stiff wooden spoon.
Cook potatoes until tender; cut into 1/4-inch strips. Combine 1/4 cup margarine, onion, salt, pepper, sour cream and soup. Gently stir into potatoes. Add shredded cheese. Spoon into lightly greased 9 x 13-inch baking dish.
Cook macaroni. Drain and chill. Soften gelatin in cold water; dissolve over low heat with 3/4 cup of broth. Add remaining broth and chill until slightly thickened. Toss macaroni with remaining ingredients. Chill until set. Unmold on lettuce lined platter and surround with deviled eggs and cold cuts. Makes 6 to 8 servings.
Cook hamburger and onions. Add tomato juice and 1 gallon catsup, then Mexican chili hot beans and chili powder. Add cornstarch to make thick. Serves about 100 people, 1/2 of it serves 50 people.
Prepare mashed potatoes from scratch (or instant potatoes according to package), omitting salt. Stir in Hidden Valley Ranch salad dressing mix (Original Ranch) and add butter. Serves 4.
Mix flour, cinnamon, brown sugar and oats. Mix margarine into flour mixture with a fork until mixture is crumbly. Put peaches in a greased baking pan. Sprinkle crumb mixture on top. Bake at 375° (moderate oven) about 30 minutes until fruit is tender and top is brown. Makes 6 servings.
Cream margarine. Add sugar until fluffy; add egg whites and vanilla. Mix well. Stir in flour, soda and salt together. Blend well. Add oatmeal, raisins and nuts; again mix well. Bake on lightly greased cookie sheets for 10 minutes or until lightly brown at 375°.
Sift flour. Combine flour, salt and Crisco in a mixing bowl. Add water; mix. Shape into 2 equal size balls. Roll dough. Makes two 9-inch pie crusts.
Beat heavy cream, until stiff peaks form. Mix together next 3 ingredients. Fold into cream. Fill pie shell. Garnish with topping and enough crushed peanuts to cover pie. Refrigerate or freeze until ready to serve. If frozen, allow to thaw about 30 minutes before serving.
Add 1/8 teaspoon each: garlic and onion salt to the flour.
Mix all ingredients well. Put in casserole dish. Bake at 350° for 35 minutes or until rice is soft. Do not overcook.
Combine 1 tablespoon flour and 1/2 teaspoon salt; dredge meat in mixture. Heat skillet, then add 2 tablespoons butter. When melted, add sirloin strips and brown quickly, flipping meat to brown on all sides. Add mushrooms, onion and garlic. Cook 3 or 4 minutes, until onion is barely tender. Remove meat from skillet, add 2 tablespoons butter to pan drippings; when melted, add 3 tablespoons flour and tomato paste. Slowly pour in cold meat stock; cook, stirring constantly, until thickened. Return meat mixture to skillet. Stir in sour cream and heat briefly. Serve with rice. Makes 4 or 5 servings.
Mix all ingredients together. Brown meatballs thoroughly in butter; pour sauce over meat balls. Bake at 350° for 20 minutes.
Put roast in pan and cover with mixture of Coke, chili sauce and onion soup. Bake at 300° for 3 hours or until tender. Slice and pour sauce over roast. I cover the roasting pan with foil with small holes in it. I usually cook 2 at a time in a slow oven. It may take 4 hours or so. It's done when tender.
Pour boiling water over chopped dates. Let cool. In separate bowl, cream shortening and sugar; add eggs and vanilla and beat well. Sift dry ingredients together and add to creamed mixture alternately with date mixture; blend well. Pour batter into greased 15 x 10 x 1-inch pan. Sprinkle chopped nuts and chocolate chips over batter. Press lightly into batter. Bake in moderate oven, 350°, for 25 to 30 minutes. Cool and cut into bars.
Mix together bread crumbs and garlic powder. In a greased casserole dish, alternate layers of artichoke hearts (cooked, if frozen), bread crumb mixture and cheese. End with cheese on top. Pour oil and liquid over casserole. Bake at 325° for 45 minutes. Serve hot.
Drain and wash pickles. Slice crosswise. Pack in jar with garlic buds (cut in half) and put them between layers.
Mix cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating after each. Blend in butter and orange extract. Turn mix into pan and bake 15 minutes at 450°. Refrigerate for at least 12 hours before cutting or serving.
Slice onions and zucchini 1/2 inch thick and place in a large bowl. Salt thoroughly, cover and allow to rest overnight. Combine remaining ingredients and bring to a rolling boil in large pot. Add zucchini and onions to the pickling solution. Bring to a boil, reduce heat and simmer 15 minutes. Pack pickles into hot sterilized jars. Fill to 1/2 inch of top with pickling solution. Seal and process in a boiling water bath for 10 minutes. Makes 3 pints.
Shred cabbage; chop onion and cucumber. Add drained pimentos; crumbled Blue cheese. Add mayonnaise and lemon juice; add horseradish and trim with avocado and cherry tomatoes.
Beat eggs, oil and sugar. Sift together flour, salt, baking soda, cinnamon and add to egg mixture. Stir with big spoon the vanilla, apples, pecans and coconut and add to egg-flour mixture. Stir together. Bake at 350° for 45 to 60 minutes in large tube pan that has been lightly greased (test for doneness with toothpick).
Heat water to boiling in covered dish in microwave. Add potatoes, carrots, celery, onion, salt and pepper. Cook, uncovered, on high 8-10 minutes; do not drain. Set aside. In a 3 qt. dish, melt butter. Stir in flour and milk. Cook, uncovered, on high 6-7 minutes, stirring every 2 minutes. Add cheese. Heat 1-1 1/2 minutes or until cheese is melted. Stir in corn, reserved vegetables, and california blend veggies. Cook on high 2-3 minutes or until heated through. Yield: 2 1/2 qts.
Mix flour and brown sugar, adding beaten egg yolks and milk gradually. Put on to boil and thicken, stirring constantly. Take off heat. Add butter and mix well. Pour into buttered pie dish. To serve as pie, pour into baked pie crust. Beat egg whites until meringue consistency. Add 1/4 cup sugar. Spread over pie and bake in a preheated oven at 340° until meringue is nicely brown.
Cream butter and sugar. Add egg yolks and mix. Add salt, cinnamon and flour; mix well. Spread dough 1/4 inch thick on cookie sheet. Beat egg white slightly and spread over dough. Sprinkle nuts on top, pressing slightly.
Mix all ingredients and chill; roll into balls and chill again. Dip in mixture of chocolate chips and paraffin. Place on wax paper until set.
Sort, wash and soak beans overnight in water. Next day, drain, rinse and add the onion, chopped celery, green pepper and garlic. Put in pan and cover with water. Bring to a boil, reduce heat and simmer for 1 hour. Add the sausage and continue cooking for 1 1/2 hours or until beans are tender. If necessary, add water (hot) to prevent beans from sticking. Stir in salt, pepper and Tabasco as mixture simmers. Add rice in the last 30 minutes. Yields 10 to 12 servings.
Melt baking chocolate and let stand to cool. Beat eggs until very light. Cream butter. Gradually add sugar to the butter, beating until light and fluffy. Sift flour and salt together; set aside. Add the cooled chocolate and the eggs to the creamed mixture. Mix well. Alternately add flour mixture and milk (to which the vanilla has been added). Stir in nuts. Pour into a greased 9-inch pie pan. Bake at 375° for 45 to 50 minutes. Serve with ice cream, if desired.
In large bowl, combine flour, sugar, baking powder and salt. With pastry blender, cut in shortening until mixture resembles cornmeal. Store in airtight container in cool dry place. Use within 1 month. Makes about 13 cups.
Place chops in margarine to brown. Brush with Worcestershire sauce while browning. Mix onion and celery soup. Place 1/2 of this mixture in the bottom of a casserole. Place chops on top of mixture and cover with remaining soup. Cook 20 minutes in microwave or until chops are done. Serve over cooked noodles.
Crush crackers, add fruits, nuts and coconut. Melt marshmallows in milk over low heat and add to cracker mixture. Mix well and pack in 2 loaf pans lined with wax paper. Store in refrigerator. Makes 2 to 3 pound loaf cakes.
Brown meat and garlic. Add remaining ingredients and simmer at least 1/2 hour.
In a mixing bowl beat eggs, oil, sugar and vanilla. Stir in zucchini.
Wash zucchini. Peel if tough. Grind zucchini, onion and peppers. Put in pan and mix with salt. Stand overnight in refrigerator. Rinse in colander and drain. Place spices, vinegar and sugar with mix. Blend. Bring to a boil. Simmer 30 minutes. Put in canning jars while hot to seal.
Combine sugar, water, honey, and salt in saucepan. Cook on low to medium heat until candy thermometer reads 248 degrees. Remove from heat. Add vanilla and nuts. Stir quickly with wooden spoon. It may take a while, but the mixture will get thick and white, about 4 minutes. Empty onto waxed paper and separate pieces.
Puree 10 apricot halves with reserved syrup from can, then heat to boiling. In a large bowl, mix gelatine and sugar. Add hot liquid; stir for about 5 minutes, until sugar and gelatine are completely dissolved. With mixer, beat in cream cheese and vanilla until smooth. Let stand 10 minutes, then pour into crust. Chill until firm. Garnish with remaining apricots and whipped cream.
Cook and drain broccoli. Mix soup and mayonnaise together. Add lemon juice and cheese. Blend well. Spoon broccoli into a 9 x 9-inch baking dish. Spoon soup mixture over the top. Spread bread crumbs on top. Top with almonds. Serves 4 to 6.
Mix all together. Roll out on board. Cut and fry in hot grease (Crisco).
Melt oleo in medium saucepan. Combine the remaining ingredients, except cheese, in pan and mix well. Cook over low heat, uncovered, for 15 minutes. As mixture thickens, lift from bottom with spatula occasionally. Sprinkle cheese on top. Cover and cook 15 minutes over low heat without stirring. Makes 6 to 8 servings.
In punch bowl, mix all together, except 7-Up. Add 7-Up just before serving. Makes 40 cups on ice.
Peel potatoes and dice in small chunks. Add diced carrots, celery and onions. Add salt and pepper and cook until tender, about 45 minutes. Add tomatoes and cook additional 15 minutes. Add all other ingredients. Simmer a few minutes and serve.
Melt oleo; add next 4 ingredients and stir. Add milk. Add catsup, sherry and shrimp and mix over heat until thick. Combine with rice. Bake in casserole dish at 425° for 20 minutes.
Cook pasta and drain. Mix all ingredients with pasta and vegetables in large bowl. Chill several hours before serving.
Beat eggs until foamy. Add sugar, butter and vanilla. Beat 1 minute more, then blend in pecans. Pour into two 9-inch pie shells. Bake at 400° for 10 minutes. Reduce heat to 350° and bake until filling sets, about 30 minutes.
Preheat oven to 400°F. Melt butter or margarine in a 9 inch square pan in oven. Tip pan to coat with butter or margarine. In a large bowl, beat eggs, stir in flour, baking powder, and salt. Add melted butter or margarine. Set pan aside for later. Stir in chilies, cottage cheese and Jack cheese. Mix until blended. Turn batter into coated pan. Bake 15 minutes. Reduce heat to 350°F. Bake 30 - 35 minutes longer or until lightly browned. Cool slightly and cut into small squares. May be frozen.
Mix and pour in graham cracker crust and chill. Top with 1 can blueberry, cherry or strawberry pie mix.
Follow Solomon's advice for making a good boy in Proverbs 23:14. Then you will have a good cake. Place in loaf pan and cook very slowly.
Cream the butter and sugar; add the egg and vanilla. Beat until light and fluffy. Add applesauce and dry ingredients which have been sifted together and stir until the batter is smooth. Fold in the dates, nuts and raisins. Turn into a greased bread pan (9 1/2 x 5 1/2 x 3-inches). Bake at 350° for 1 hour and 10 minutes.
Prepare pizza crust mix as directed. Spread on rectangular cookie sheet. Mix tomato sauce, Italian seasoning, garlic salt and oregano and spread over prepared crust. Bake 10 minutes at 400°.
Cook chili according to directions. Spread cream cheese on the bottom of a glass pie dish. Top with hot chili. Add onion and Cheddar cheese. Serve with chips. Enjoy.
Melt butter and pour over bananas. Beat together. Add sugar and beaten eggs. Mix well. Then add remaining ingredients. Fold in nuts and bake in greased and floured loaf pan at 350° for 1 1/4 hours.
Combine meat and seasoning, egg, 1/2 can tomato sauce and 1/2 can French fried onions. Place in 9 x 13-inch baking dish. Make into 3 mini loaves. Place potatoes around loaves. Bake covered at 375° for 40 to 45 minutes. (You can then add extra vegetables if you care to, like corn, red pepper or broccoli.) Stir potatoes; add a little salt and pepper. Pour tomato sauce on (1/2 can) top of mini loaves. Bake uncovered 10 minutes; top loaves with other half of French fried onions. Bake for 6 or 7 minutes longer.
Shred codfish that has soaked overnight in water. Boil codfish, then shred. Mix ingredients and shape into balls. Deep fry in oil a few at a time. Drain on paper towel.
Trim fat from meat and cut into bite-size strips. Brown in electric skillet. Add to cans of cream of mushroom soup. Add tomato paste and water. Stir together and let simmer for at least 1/2 hour (up to 2 to 3 hours is better). Just before serving, gently stir in French onion dip. Serve over rice.
Scrape carrots and cut up. Combine all ingredients in pan; cover and bring to boil. Reduce heat to low and simmer until carrots are tender. Uncover and cook over medium heat until liquid evaporates and carrots are glazed.
Add blender mixture and vodka to Kool-aid mixture. Put in freezer-safe containers and freeze. When ready to serve, scoop slush into a glass and add ginger ale or 7-Up.
Puree corn in blender for 1 minute. Add milk and blend for 1 minute. Add dry ingredients and blend for 1 minute. Add eggs and blend for 15 seconds.
Combine butter and sugar; add dry ingredients to mixture in small amounts, alternating with milk. Spread over fruit which has been arranged in a greased 8 x 8-inch pan.
Mix eggs and sugar well. Add rest of the ingredients. Bake in 2 greased and floured loaf pans at 350° for 1 hour.
Scrub potatoes and slice. Put the slices in a baking dish. Sprinkle dry soup mix over the top of potatoes. Melt both sticks of butter or margarine. Pour over the potatoes and dry soup mix. Bake at 350° for at least 30 minutes or until potatoes are done.
Put in an iron skillet. Heat slowly and stir constantly until liquid evaporates. Place on a cookie sheet and bake at 300° for 25 minutes. Store in an airtight container.
Combine chicken soup, mayonnaise and curry to taste. Butter a 13 1/2 x 9-inch baking dish. Layer broccoli and chicken and then pour sauce over all. Top with grated Cheddar cheese. Bake at 350° for 1 1/2 hours until bubbly. Serve with bread and a salad.
Mix the first 7 ingredients. Place half of batter in a greased skillet. Sprinkle with half of the grated cheese. Spread a layer of peppers on cheese. Sprinkle on other half of cheese. Top with rest of the batter. Bake at 350° for 45 minutes.
Cook frozen broccoli until tender and drain. Saute onion and bell pepper in oleo. Mix all ingredients together and bake in large oblong greased pyrex. Sprinkle with 1 cup grated American cheese. Bake 30 min. at 325°. Serves 14-16.
Mix chocolate pudding as directed on package and layer over last layer (second layer). Take last container of frozen topping and use as last layer over the chocolate pudding. Sprinkle top with nuts or graham cracker crumbs.
Mix in bowl. Make into balls, walnut size. Melt almond bark and roll balls into bark. Sprinkle with nuts (peanuts).
Brown together the ground beef and sausage; drain. Cut and melt into meat the Velveeta cheese. Add seasonings; mix well. Pile on party rye. Broil until brown and bubbly. Makes 70. May be frozen.
Brown the hamburger, sausage and onion together; drain. Add the seasoning mix with 1 cup of water, then add both cans of soup. Do not dilute. Stir until well blended. Great to dip your nachos into.
Combine graham cracker crumbs, peanut butter and sugar. Melt butter; add vanilla and combine with the graham cracker mixture. Stir thoroughly and mix with hands. Form small balls and chill until firm. In double boiler, melt the wax and chocolate chips. Dip candy balls in the chocolate mixture and let set one hour before serving.
Combine margarine, sugar, milk and egg. Cook to a good boil, 200° on a candy thermometer. Remove from heat and add coconut, nuts and cracker crumbs. Line a 13 x 9-inch pan with foil. Line bottom with whole graham cracker squares. Pour mixture over crackers in pan. Add layer of crackers on top. Make Icing and cover top.
Bring first 3 ingredients to a boil. Reduce heat; simmer for 5 minutes. Pour half into large shallow baking dish. Add yams. Top with remaining syrup. Bake in 350° oven, basting often, 20 minutes.
Cream butter, sugar and eggs about 1 minute. Add flour alternating with milk; beat 1 minute. Add peanut butter and flavoring; mix well. Pour batter into cupcake pans, filling about 3/4 full. Bake at 350° about 25 minutes. Yield: 24 servings.
Cut up chicken. Add soups, mayonnaise, salt, pepper and paprika. Pour over broccoli in baking dish. Top with cheese and bread crumbs. Bake at 350° until bubbly.
Mix flour and sugar. Add beer and beat. Add egg and beat again. Pour into oiled loaf pan. Bake immediately at 350° for about 1 hour.
Cream butter. Add sugar, eggs and vanilla. Sift together flour, salt, baking soda and cream of tartar. Add to butter mixture. Add pecans. Mix thoroughly. Press and mold into a long, smooth roll, about 2 1/2-inches in diameter. Wrap in waxed paper, twisting ends. Chill in refrigerator overnight. Heat oven to 350°. Cut in 1/4-inch slices. Place a little apart on ungreased baking sheet. Bake 8 to 10 minutes or until lightly browned.
Combine sauce, water, salt, garlic and basil. Layer 1/2 of vegetables, spaghetti cheese and tomato mixture in greased 3-quart casserole (in order listed). Repeat process. Bake, covered, at 350° for 1 1/2 hours.
In a 4-quart Dutch oven, combine all ingredients, except sour cream. Heat to boiling; reduce heat to low. Cover and cook 20 minutes, stirring occasionally. Serve with sour cream. Makes 9 1/2 cups or 8 servings.
Have sausage and cheese at room temperature. Grate cheese and mix thoroughly with sausage. Add Bisquick and mix thoroughly. Form into small balls and place on ungreased cookie sheet. Bake at 350° for 15 to 20 minutes.
Mix and place in pie plate. Save 1 tablespoon for top. Bake at 350° for 10 minutes.