HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve Kool-Aid, jello and sugar in boiling water. Add cold water and pineapple juice. Freeze 4 to 6 hours until it becomes slush. Put in punch bowl and add ginger ale. Serves 20.
Add softened Cool Whip to cottage cheese. Mix in dry jello. Drain fruit well and add to mixture. Refrigerate to stiffen.
Bring 2 1/2 cups water and salt to a boil in a medium-size saucepan; add rice. Cover, reduce heat and simmer 20 minutes or until rice is tender. Keep warm. Cut chicken into 1-inch pieces. Heat oil in a large skillet. Add chicken and cook until browned; stir often. Remove chicken from skillet. Add mushrooms, green onions, green pepper and water chestnuts to skillet. Saute 5 minutes or until tender. Dissolve bouillon in 1 1/4 cups water. Combine soy sauce, cornstarch, brown sugar and ginger. Stir in bouillon mixture; cook over low heat, stirring constantly, 1 minute or until thickened. Stir in cashews. Serve over hot cooked rice.
Sift dry ingredients together. Cream the butter and sugar. Add eggs and vanilla. Mix well. Add dry ingredients alternately with sour cream. Add chopped nuts and chips; blend well. Drop by teaspoons on greased cookie sheet. Bake at 375° for 10 minutes. Remove from cookie sheet at once and cool. Makes 7 to 8 dozen cookies.
Caution: When mixing lye and water, follow precautions to prevent injury. Never mix lye with hot or warm water (always cold water). Clean rancid fats by boiling in equal amounts of water. Remove from heat. Chill by adding 1 quart cold water for each gallon. Remove fat from top.
Melt margarine in pot. Add next 4 ingredients. Cook until thickened, stirring at same time. Add cut up chicken (boiled). Just before serving, add 2 tablespoons cooking sherry. Serve over rice.
With mixer, cream the sugar and margarine. Add other ingredients one at a time. Roll dough in small balls; press with fork. Bake at 350° for 10 to 12 minutes until brown at edges. Sprinkle with powdered sugar while warm.
Pare and core apples, saving skins and core and simmer in water. Drain and reserve liquid from syrup. Sift dry ingredients together. Cut in shortening. Add milk; stir only until moistened. Roll out to size of tea towel; cut into 6 or 8 squares. Put apples on each square of dough. Put 1 teaspoon butter, 1 tablespoon sugar and cinnamon mixture in each apple. Pinch dough together over apple.
Preheat oven to 350°. In 9 x 9-inch ungreased baking dish, stir together first 5 ingredients. Mix in milk, oil and vanilla with fork until smooth. Stir in pecans. Stir together brown sugar and remaining cocoa; smooth over top of mixture in baking dish. Pour hot water over all ingredients.
Melt margarine. Mix crumbs together and press into pan, 13 x 9-inch. Pour sweetened condensed milk evenly over crumbs. Top evenly with remaining ingredients. Press down firmly. Bake 25 to 30 minutes in 325° to 350° preheated oven (or until lightly browned). Cool thoroughly before cutting into bars.
Use a 9 x 13-inch pan or a large platter. Spread bean dip. Spread guacamole. Mix sour cream, mayonnaise and taco seasoning; spread on top. Chop tomatoes and spread. Spread black olives. Spread on onions (tops and bottom). Spread grated cheese. Serve with chips.
Brown meat and onion in skillet. Add salt, pepper, catsup and milk. Simmer until thick. Spread on buns.
Cook spaghetti in a lot of salted water, al dente. At the same time saute the pancetta with Parmigiano and a little salt. In another pan melt butter; put eggs whipped. Drain spaghetti and mix everything. Let it sit for a couple of minutes, then serve.
Melt 1 cup butter, water and 4 tablespoons cocoa in microwave. Mix in flour, sugar and salt. In separate bowl, mix eggs, sour cream and soda. Mix the two batters together. Bake at 350° for 15 to 20 minutes (even if center doesn't appear done).
Boil whole unpeeled potatoes about 1 hour. Test potatoes with a fork to see if they are done. Pour off hot water. Let sit in cold water about 20 minutes to cool down. Peel and cube potatoes into bite size chunks.
Mix all fruit in a large bowl. Combine all dry ingredients; sift over fruit mixture. Cream butter and sugar. Add eggs; beat well. Add to fruit and flour mixture; mix by hand, adding enough orange juice to make right consistency. Drop by teaspoon onto lightly greased cookie sheet. Bake at 325° for 12 to 15 minutes.
Preheat oven to 450°. Place the first 4 ingredients in a blender or food processor and chop finely. Add the rest of the ingredients to the blender. Puree until all ingredients are smoothly blended into a sauce.
Place meat in pot. Cover with water; let boil for half an hour, skimming broth. Wash and cut beans. Add to meat and cook until meat is tender. Add onion, tomatoes and spices. Fry garlic in butter; add to beans. Cook until beans are tender. Serve with fluffy rice.
Combine cake mix, butter, 1 egg and pecans (will be crumbly). Spread into 13 x 9 x 2-inch baking dish.
Season and brown chops on the top of the stove. Spray a 9 x 13-inch pan with cooking spray. Sprinkle rice in pan. Pour orange juice over rice. Add chops on top. Pour chicken stock (well salted) over chops. Cover with foil and bake for 1 hour in a 350° oven.
Mix jello, water, pineapple juice, vinegar and salt. Chill. When slightly thickened, add remaining ingredients.
Combine butter, sugar and corn syrup; cook over low heat, stir constantly until sugar is dissolved. Cool and then add eggs, vanilla and salt; mix well. Pour filling into pie shell and top with nuts. Bake at 325° for 50 to 55 minutes.
Cut chicken into little pieces. Brown chicken and put into baking dish. Pour picante sauce over chicken. Top with grated cheese. Bake at 350° until cheese is melted.
Mix together. Put in a greased oblong 3-quart glass dish. Cover with foil. Bake at 425° for 1/2 hour. Continue baking at 325° for 2 to 3 hours until done. Uncover during last 1/2 hour.
In a double boiler simmer water. Melt chocolate chips and shortening. Stir until smooth. Remove from heat, stir in rest of ingredients. Drop by spoonful onto waxed paper and chill.
Crush Ritz crackers. Melt margarine; pour over Ritz cracker crumbs. Press into a 9 x 13-inch pan. Bake at 350° for 10 minutes. Cool.	Melt 1/2 gallon ice cream in a large bowl. Add fresh milk and chocolate pudding; combine thoroughly. Pour into cooled crust and freeze. Top with Cool Whip; sprinkle with chopped nuts. Return to freezer.
Set aside 1/3 of the farmer cheese and chiles for garnish. Cover the bottom of a 12 x 7-inch casserole dish with half of the enchilada sauce. In blender or food processor, combine 2/3 of the farmer cheese and chiles, onion, yogurt, Neufchatel cheese, cottage cheese and hot salsa; blend well.
Mix the flour, brown sugar, butter and salt; save 1 cup for crumbs. Mix water, Karo and soda together; add to flour mixture. Sprinkle crumbs on top; bake at 350° for 50 minutes in a 9 x 13-inch pan. May also make cupcakes.
Brown hamburger. Drain and cool. Mix with beans. Add all other ingredients in large bowl, except Fritos and dressing. Just before serving, add these and toss.
Sift together all dry ingredients. Add oil, egg, bananas, oatmeal, chips and pecans. Mix well. Drop by teaspoon on ungreased cookie sheet. Bake 12 minutes in a 350° preheated oven.
Place bacon in 3-quart casserole. Cover with paper towel and microwave on High 8 to 12 minutes, stirring after 5 minutes, until crisp. Remove bacon with slotted spoon; drain and reserve. Drain fat, reserving 1 tablespoon in casserole. Stir onion and garlic into fat in casserole. Cover tightly and microwave 1 to 3 minutes or until onion is tender. Stir in remaining ingredients. Cover tightly and microwave 4 to 5 minutes or until heated through. Toss with bacon.
Peel eggplant, cube, and boil until tender in salt water. Drain and mash. Mix bread that has been soaked with eggplant and add eggs, onion, oleo, and seasonings. Mix well and pour into a greased one-quart casserole. Top with cheese and bake at 350° for 30 minutes. Serves 6.
Heat the oven to 350°. Cream the butter and sugar, beating until the mixture is fluffy. Add the eggs gradually, beating after each addition. Add the corn syrup, salt and bourbon. Coat the pecans in the flour and add to the mixture. Pour the filling into the crust and bake for 35 to 40 minutes or until the filling is firm.
Mix potatoes, margarine, onion, soup, sour cream, cheese, salt and pepper. Place in 9 x 13-inch pan (may butter if you wish). Mix corn flakes and margarine (add garlic to taste, if desired) and spread over top of potatoes. Bake at 350° for 1 hour.
In a blender or food processor, blend the water, sugar and bananas until smooth. Pour into a large container. Add pineapple juice, orange juice and lemon juice; mix well. Freeze, stirring occasionally, until slushy. Add ginger ale when ready to serve. Yield: About 24 servings.
In a bowl, mix together butter or margarine and sugar. Add eggs and milk. Cream. Stir in vanilla. Add flour, salt and baking powder. Mix well. Pour onto greased cookie sheet. Arrange sliced fruit on top. Sprinkle with sugar and cinnamon. Bake in a preheated 350° oven for 40 minutes.
Combine sugar, oil, eggs and vanilla. Stir in zucchini. Blend in dry ingredients. Stir in 1/2 cup nuts and 1/2 cup raisins or 1 cup nuts or 1 cup raisins. Bake in 2 (5 x 8-inch) loaf pans at 350° for 1 hour or until done. Cool 20 minutes on rack before removing from pan.
Combine sugar, butter and cream cheese. Beat until creamy. Add eggs one at a time. Sift the flour and baking powder. Add to creamy mixture. Add vanilla. Bake in tube pan for 1 1/2 hours in oven at 325°.
Sprinkle dates with soda and pour boiling water over all. Set aside. Cream sugar, butter and egg. Gradually stir in walnuts, flour and vanilla. Combine with date mixture. Pour into ungreased, paper-lined loaf pan or 8 1/2 x 11-inch pan. Bake at 350° for 40 to 45 minutes.
Place eggs in a bowl and add sugar, mustard, vinegar, water and salt. Mix well. Pour mixture into a double boiler and cook, stirring constantly, until mixture thickens, about 4 to 5 minutes. Remove from heat. Blend in butter and horseradish. Cool thoroughly. Fold in whipped cream. Serve with warm meat. Remove from refrigerator 30 minutes before serving.
Melt margarine in roaster. Add onions and saute until slightly brown. Sprinkle rice over it. Lay chicken over rice. Mix soup and water; pour over chicken. Bake at 350° for 1 hour.
Pour peaches in baking pan. In medium bowl combine flour, sugar and milk. Flour will be lumpy. Pour over top of peaches and cut pieces of margarine or butter over top. Bake at 350° for 35 to 50 minutes or until golden brown.
Melt butter; add flour, salt and pepper. Add milk; stir until boiling. Pour 1/2 sauce in dish. Add potatoes; add remaining sauce. Cover; cook 20 minutes in microwave.
Heat oven to 400°. Melt butter or margarine in shallow 2-quart baking dish. Add minced garlic. Brush to coat bottom and sides of dish.
In a 13 x 9 x 2-inch baking pan, combine soups, sour cream, broth, onion, mushrooms and seasonings. Arrange chicken on top of sauce. Bake, uncovered, at 350° for 1 hour or until chicken is tender. Serve chicken and sauce over noodles or rice. Garnish with parsley. Serves 6.
Mix all together for 2 minutes. Bake in 4 small loaf pans at 350° until toothpick comes out clean.
Mix tuna, onion, mayonnaise, lemon juice and Worcestershire sauce together. Can be stored in refrigerator for a day or two. Put small amount atop a Ritz cracker; top with a square of Cheddar cheese and broil until cheese melts. Serve warm.
Preheat oven to 375°. Melt butter in baking dish in oven. Mix cheese, flour, salt and pepper in plastic bag. Shake potatoes in bag, coating thoroughly with mixture. Place potatoes in baking dish in a single layer. Bake for 45 minutes or until done. Serves 6.
In large, glass bowl, combine sugar, milk and butter. Microwave 2 minutes. Mix well and microwave 5 minutes, stirring twice during cooking. Add caramels and microwave 45 to 60 seconds. Beat until caramels are melted and mixture is smooth. Stir in nuts. Pour into lightly greased 8-inch square dish. Cool and cut into pieces.
In a medium bowl, combine Quick Mix, 1/4 cup sugar, cinnamon, ginger and cloves. Mix well. Combine egg yolk and molasses in a small bowl. Add to dry mixture. Blend well. Refrigerate at least one hour. Preheat oven to 375°F (190°C). Lightly grease baking sheets. Shape dough into 1 1/2-inch balls and roll in sugar. Place on prepared baking sheets. Flatten balls with the bottom of a glass dipped in sugar. Bake 8 to 10 minutes, until edges are browned. Makes about 30 cookies.
Wrap a slice of ham around each breast and place in long casserole dish. Mix the soup and sour cream together. Pour over meat and bake at 350° until done (about 35 to 40 minutes). This is excellent with rice.
In 12-inch no-stick skillet, heat oil. Add ginger and garlic and saute until garlic is golden. Add pepper strips, snow peas, mushrooms and green onions and saute until tender-crisp. Add steak and cook, stirring constantly, until heated through. Add soy sauce and stir to combine. Each serving is 342 calories (39 g. protein, 14 g. fat, 16 g. carbohydrate).
Mix all ingredients together. Put into a casserole with lid. Or could use a crock-pot on low setting. Cook 3 hours at 275°.
Combine all ingredients, except spareribs, in a blender or large, lidded jar, and blend or shake until mixture is thoroughly combined. Place the ribs in a large, shallow baking pan and cover them with the sauce. Cover with aluminum foil and marinate at room temperature for several hours. Preheat the oven to 350°. Leave the foil in place and bake for 45 minutes; uncover and bake another 30 to 40 minutes. Serve, cut in portions of 2 to 3 ribs.
Cream shortening, sugar and eggs until light and fluffy. Add flour to mixture. Stir in vanilla. Shape into balls the size of walnuts. Combine remaining sugar and cinnamon. Roll each ball in sugar mixture. Place on a cookie sheet. Flatten slightly with a fork. Bake at 400° for 8 minutes or until cookies begin to fall.
In covered pan, cook whole potatoes in enough boiling salted water to cover for about 25 minutes, or until almost tender. Drain well. Peel the warm potatoes. Quarter and slice potatoes; transfer to mixing bowl. Sprinkle potatoes with sugar and vinegar. Add the sliced celery, onion, sweet pickle, salt and celery seed to the potatoes; stir the mixture to combine. Add mayonnaise or salad dressing; fold into potato mixture. Carefully fold in the sliced eggs. Cover and chill thoroughly. Makes 4 servings.
Cover bottom of pan with oil. Shake and coat beef with Durkee brown gravy. Brown beef in oil. Add water to cover meat. Add onion soup mix. Cover and cook 1/2 hour. Add potatoes. Cover and cook 1/2 hour. Last 10 minutes add carrots.
Combine hamburger, eggs, salt, pepper, rice and 1/3 can tomato juice. Make into meatballs. Put layer of cabbage, meat and sauerkraut. Pour rest of juice over it. Add water. Bake 1 hour or until cabbage is done.
Combine all ingredients in a large frying pan. Simmer and stir constantly until all liquid has been absorbed. Spread peanuts onto a greased cookie sheet in a single layer. Bake in a 250° oven for 30 minutes, stirring every 10 minutes. Cool and store in airtight container.
Combine spinach, bacon and cauliflower; add mixture of Miracle Whip, sugar and Parmesan cheese. Serves 6.
Boil chicken. When done, debone and set aside to cool. Turn oven on to 350°. Mix together the vegetable soup, salt and pepper to taste. Put deboned chicken into soup mixture. Put in oven for about 1 hour. When hot and bubbly, add biscuits on top and bake until golden brown. Take out and serve.
Cream sugar and Crisco. Add eggs; mix well. Combine flour, baking powder and salt. Add flour mixture alternately with milk and flavorings; mix well. Bake for 1 1/2 hours, or until done, at 300°.
Preheat oven to 325°. In large bowl beat eggs until foamy. Add flour, sugar and brown sugar. Blend in butter; stir in chocolate chips and add walnuts if desired. Pour into pie shell. Bake at 325° for 1 hour. Serve hot or cold with whipped cream or ice cream or enjoy as is.
Put all ingredients into blender and mix well. Pour into pie shell. Bake at 300° until toothpick inserted comes out clean. Makes 1 pie.
Grind radishes, celery and onion. Put in a large bowl and mix well. Add other ingredients. Let stand overnight or at least 3 hours in the refrigerator. Bring to a boil. Cook for 10 minutes. Put in hot sterilized jars. Makes 3 1/2 to 4 pints.
Scrub outside of clam shells thoroughly, discarding any broken or open clams. Soak clams in salted water for at least 3 hours to clean. Rinse and drain clams. Place water in 2-quart casserole. Microwave at High for 2 to 3 1/2 minutes or until water boils. Add clams. Cover. Microwave at High for 3 to 5 1/2 minutes or until clams open, stirring once. Remove clams from casserole as they begin to open. Remove each clam from shell. Reserve half of each shell. Mince clams. Set aside.
Fluffy Hard Sauce: Cream butter. Stir in egg yolk. Gradually cream in sugar until fluffy and light. Add vanilla. Fold in egg whites. Vary flavor with lemon or orange juice and grated peel or add 1 tablespoon of rum or brandy. Refrigerate until serving.
Combine dry ingredients in a large bowl. Add eggs and oil, mixing well. Stir in vanilla, pineapple, 1 cup nuts and bananas. Spoon into 3 well-greased and floured cake pans. Bake at 350° for 30 minutes. Cool in pans 10 minutes before removing from pans. Cool completely. Spread with Cream Cheese Frosting.
Combine potatoes, carrots and celery in a large pot. Add water. Cook for 20 minutes or tender. Drain liquid. Set vegetables aside. Saute onion in butter in small pot. Stir in flour, salt and pepper. Add milk gradually. Stir gently. Pour into vegetables. Add a cup or more of liquid.
Mix together in a bowl the Ricotta cheese, 5 eggs, Romano cheese and salt and pepper to taste. Beat with electric mixer. Set aside.
Mix flour and butter; mix with other ingredients except pecans. Butter edges of pie crust; put 1 cup of pecans in each crust. Pour 1/2 of mixture in each crust. Bake at 425° for 10 minutes. Reduce heat to 350° and bake 30 minutes more.
Place mound of tuna salad on English muffin; then slice of pineapple on top of salad. Top all with Swiss cheese slice. Broil until cheese melts and serve hot!
Boil water for noodles. Cook 5 to 6 minutes. Drain and put noodles in a bowl.
In bowl, combine egg, salt, pepper, Worcestershire sauce, onion and milk and mix well. Add ground beef and cooked rice and mix well. Immerse cabbage leaves in boiling water for 3 minutes or just until limp. Heavy center vein of leaf may be split about 2 1/2-inches.
Prepare hot roll mix with one egg and let rise. Beat other egg in a cup. Stir in cheese. Heat remaining ingredients in small saucepan until greens wilt. Cool and blend in beaten egg mix. Punch down dough. Knead a few times. Roll out to an 18 x 6 rectangle. Spread with parsley mix. Roll jelly fashion and place seam side down in greased 9 x 5 x 3 pan. Cover. Let rise again until double in size (about 45 minutes). Bake at 375° for 45 minutes or until bread gives a hollow sound when tapped.
In food processor, process walnuts and garlic until smooth. Thaw and drain spinach. Add spinach and all remaining ingredients to walnuts and garlic and process until smooth. Spoon over choice of cooked pasta. Serve hot or cold. Makes 4 to 6 servings.
Mix all ingredients together. Heat oven to 350°. Bake until crust forms on top.
Combine first 5 ingredients. Combine oil, juice, vinegar and salt. Pour over chicken and toss. Chill 1 hour and then drain off liquid. Stir mayonnaise into salad. Delicious.
In a large covered kettle, simmer the apples and water until tender. Press through a sieve or food mill. Measure 1 gallon of pulp; place in a large roaster. Add sugar, vinegar, cinnamon and cinnamon stick. Cover and bake at 400° for 3 hours, stirring occasionally. Uncover and bake 1 hour longer, stirring occasionally until very thick. Remove the cinnamon stick. Pour hot into hot jars, leaving 1/4 inch headspace. Adjust the caps. Process for 10 minutes in a boiling water bath. Yield: 8 pints.
Sift together the flour, baking soda, salt and cinnamon into a large bowl; set aside. Combine eggs, sugar, oil and vanilla into a large mixer bowl. Beat on low speed until well blended. Add dry ingredients, mixing until well blended. Fold in apples and walnuts. Spoon into a well-greased and floured 13 x 9 x 2-inch baking pan. Bake for 1 hour at 350° or until done (batter will be very thick).
Mix sugar, eggs and butter. Add flour, flavor, buttermilk and coconut. Pour half into each shell and bake 45 minutes to 1 hour on 275°.
Cover pecans with water in saucepan; bring to a boil. Boil 1 minute and drain well. Mix sugar and spices; set aside. While pecans are still warm, toss with sugar mixture. Spread on tray in single layer; let dry, 8 to 24 hours. Heat oil to 350°. Fry nuts about 2 minutes, until sugar caramelizes and nuts are dark brown. Drain well. Sprinkle with salt while still warm if desired. Store in airtight container. Makes 4 cups.
Mix zucchini, eggs, sugar, vanilla, molasses and oil together. Add dry ingredients and mix well. Add nuts. Put in 4 loaf pans sprayed with Pam and floured. Bake at 325° for 1 hour or until done.
Bake in greased and floured 9 x 13-inch pan at 350° for 45 minutes or until tested done and brown. If using blackberries, do not flour them. Fold berries into batter. Eat like cake or in dish with milk on.
Sift together first 5 ingredients; cut in shortening until mixture resembles coarse crumbs. Add milk all at once; stir only until dough follows fork around bowl. Turn out on lightly floured surface; knead gently 1/2 minute. Pat or roll 1/2-inch thick. Cut with biscuit cutter. Bake on ungreased baking sheet at 450° for 10 to 12 minutes. Makes 16.
Brown fideos in hot oil carefully to avoid breaking coils. Add tomato sauce, broth and seasonings.
Cream butter and sugar. Add melted chocolate and vanilla. Add eggs one at a time, beating with mixer for 3 full minutes after addition of each egg. Pour into shell and chill for 1 hour. Cover with whipped cream and chocolate.
Make cake. While cooling prepare pudding, adding in cream cheese. Mix into pudding, leaving a little lumpy. Spread on cake, then drain the pineapple very well and spread over cream cheese. Spread the Cool Whip. Refrigerate at least 2 hours, then serve.
Cover 10 to 12-inch Styrofoam ring completely with foil. Attach parsley to floral picks. Insert into ring, covering top and sides completely. Cut broccoli, cauliflower and green pepper into bite-sized pieces. Make curls of carrots and celery. Cut radishes into roses. Insert wooden toothpick into each vegetable. Stick vegetables into ring. Place ring on serving tray. Place candle or bowl of dip in center of ring. Yields 20 servings.
In a well-greased 9 x 13 pan, place pecans in a layer, then top with a layer of coconut. Prepare cake mix as directed and pour over the coconut.
Beat eggs and mix well with sugar, syrup, vanilla, salt and butter/margarine. Pour over 1 cup pecans in pie shell. (Pecan halves are difficult to cut, though they look good. I suggest slightly chopped.) This recipe is generous for pie or 12 tarts. Usually, I use light brown sugar and white syrup or vice versa; all dark makes it too strong. Baking time is not exact. Watch it carefully. Bake at 400° to 375° for no more than 10 minutes to brown the crust. Then lower to 350° to 325° until done; firm, but not overdone or hard on top.
Mix ingredients together. Pour into 2 small, uncooked pie shells. Bake at 325° for about 45 minutes or until brown.
Mix Pet milk, sugar, margarine and egg yolks well. Cook over medium heat until thickened, about 5 to 8 minutes. Take off heat and add coconut and pecans. Add vanilla. Beat until cool. Makes 2 1/2 cups.
In a 1-quart casserole, combine peanuts and noodles. In a 1-quart glass measuring cup, melt butterscotch pieces in microwave oven, 3 minutes at High. Stir until smooth. Add to peanut mixture. Toss gently until coated. Drop by teaspoonful onto waxed paper. Chill to harden.