HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve Kool-Aid in hot water. Add lemon juice; add sugar, then pineapple juice. Add cold water. Freeze. Set out for 2 hours before use.
Cream together butter, 5 cups flour, baking powder and cinnamon. Beat egg yolks until frothy, then add brown sugar and mix well. Add this mixture to the butter and flour and mix well. Beat egg whites until stiff, then fold into mixture. Stir in juice of 1 lemon. Dredge dates and nuts in the 1/2 cup reserved flour. Stir into mixture. It will be stiff.
Put in bowl sifted flour, sugar and soda. Melt the margarine, cocoa and water together. Bring to a full boil and pour over flour mixture. Add the eggs, vanilla and buttermilk. Mix together. Bake at 350° for 25 to 30 minutes in a 9 x 12-inch pan.
Cut stew meat and roll in flour. Brown meat and onion in butter. Add water, bouillon, seasonings and potatoes. Simmer in large stew pot 1 to 1 1/2 hours. Serve with warm tortillas.
Sift dry ingredients together. Make well in center of dry ingredients; add oil, eggs, water and pumpkin; beat well. Pour into two 9 x 5 x 3-inch greased and floured pans. Bake at 350° for 1 hour.
Beat cream cheese with sugar and rum until smooth. Fold in 2 cups of the Cool Whip, the pineapple with juice and 2 cups of the coconut. Spread mixture in an 8-inch pan which has been lined with plastic wrap. Invert pan onto serving dish and remove the pan and plastic wrap. Spread with remaining Cool Whip and sprinkle on remaining coconut. Freeze until firm (about 2 hours). Cut into wedges and top each piece with a cherry or pineapple.
Cook turkey, peppers, celery and mushrooms. Add tomatoes, sauce, water and seasonings and simmer for 15 minutes. Spray 9 x 13-inch pan with Pam. Spoon small amount on bottom. Cover with uncooked noodles; pour remaining over top. Cover with cheese. Bake 30 minutes at 350°. Let stand 15 minutes before serving.
Mix dry cake mix, melted butter, 1 egg and nuts together by hand. Press into a greased 9 x 13-inch pan.
Cream butter and sugars until light and fluffy. Add eggs, one at a time, beating until very light and fluffy. Add flour and milk alternately (flour first and last). Add vanilla. Bake in tube pan at 350° for 40 minutes. Reduce to 250°. Bake 1 hour and 20 minutes.
Heat oven to 325°. Grease ovenproof glass baking dish (approximately 6 x 10-inch). Blend well the butter and 1 cup of the sugar. Beat in eggs, one at a time. Add almond extract. Sift together flour, baking powder and salt. Add to egg mixture alternately with milk. Blend. Fold in lemon peel and nuts. Turn into prepared baking dish. Bake 1 hour and 10 minutes.
In large skillet, heat oil. Cook chicken for 3 minutes, stirring frequently. Add zucchini, eggplant, onion, green pepper, mushrooms and garlic. Cook for an additional 2 minutes. Add tomatoes, stirring carefully. Add Italian seasoning, salt and pepper. Simmer, uncovered, for 10 minutes. This dish is done when chicken and vegetables are tender. Serve with white rice and salad.
Boil macaroni until tender. In the meantime, grate cheese and mix with egg, onion, sour cream and cottage cheese. Add salt and pepper to taste. Mix in cooked noodles. Bake at 350° for 30 minutes or until heated through.
Simmer milk, butter and sugar. Add other ingredients and stir. Pour into greased and floured loaf pan. Bake 25 minutes at 350°.
Boil chicken until done and remove from broth. Cook rice in broth. Mix cream of chicken soup in rice. Place chicken in casserole dish. Pour rice over chicken. Place cheese over rice. Place in oven until cheese is melted. Yields 6 servings.
Cook spaghetti for 10 minutes; drain. Add Salad Supreme. Toss. Add salad dressing; toss. Add vegetables; toss lightly. Refrigerate overnight.
Cut together Crisco, flour and sugar with pastry blender until consistency of coarse meal. Mix vinegar, beaten egg, salt and water. Add to flour mixture. Blend until dough forms. Roll on floured surface to fit pie pan. Bake per pie instructions.
Tear cake into little pieces and cover bottom of an 8 x 8 dish. Mix pudding according to directions on box and pour over cake. Spread fruit pie filling over pudding. Top with Cool Whip. Sprinkle coconut on top, if desired. Place cherries on top. Refrigerate if not served immediately.
Dissolve gelatin in hot water; blend	in cold water, mayonnaise, lemon juice and salt. Blend and chill, then whip. Add apples, grapes, nuts and marshmallows. Chill.
Combine first 5 ingredients. Chill. Add mayonnaise, grapes, oranges and almonds. Toss. Serve on lettuce.
Cook rice using the chicken broth for liquid. Saute the sliced zucchini in the butter or margarine. Combine the zucchini and rice. Season with salt and pepper. Serve. You may vary amounts used depending upon the number of people being served.
Beat cream cheese, eggs, 2/3 cup sugar and almond extract very thoroughly until smooth, thick and lemon colored. Pour into a greased 9-inch pie plate. Bake in a 350° oven for 25 minutes. Cool 20 minutes.
Add enough water to pineapple liquid to make 1/2 cup. Soak unflavored gelatin in this mixture. Dissolve cranberry sauce over low heat, or if you use raw cranberries, chop them up through a food grinder. Dissolve cherry gelatin and unflavored gelatin mixture in hot cranberry sauce. Add pineapple, celery and pecans. Pour into a mold and chill until congealed. Yields 8 to 10 servings.
Stir olive oil and flour on low fire for 45 minutes to 1 hour. Wait until it is a chocolate brown color, then add chopped onion, bell pepper, green onion and parsley. Sprinkle garlic, salt and pepper to taste. Then add water, pintos, sausage and chicken. Serve over rice.
Brown ground beef in vegetable oil. Add chopped onion, garlic powder, taco seasoning, salt, tomato sauce and tomato paste. Simmer about 10 minutes. Add diced chilies and olives. Layer 1/2 meat mixture in greased 9 x 12-inch pan, followed by half the corn chips. Cover with the cheese, then remaining meat mixture. Spread 2 cups sour cream and cover with remaining corn chips. Bake 30 minutes at 350°. Serve with salsa, if desired. Serves 12.
Cream together shortening, brown sugar, regular sugar and eggs. Mix together. Then stir in undiluted cream and vanilla. Then sift and stir in flour, soda and salt. Chill dough at least 1 hour. Drop by tablespoons 2-inches apart on greased cookie sheet. Bake at 375° for about 10 minutes.
Day before serving or early in the morning: In large bowl of electric mixer, let egg whites warm to room temperature for 1 hour. Lightly butter bottom, not sides, of 9-inch tube pan. Preheat oven to 450°. To egg whites, add salt and cream of tartar and beat until stiff peaks form when beaters are slowly raised. Turn into tube pan; spread evenly. Place on middle rack of oven. Immediately turn off heat. Let set in oven several hours or overnight. Loosen edges with spatula. Turn out torte on serving plate and sprinkle surface with rum or pineapple juice. Refrigerate until well chilled, at least 4 hours.
Slice eggs; place half of eggs and ham in bottom of casserole. Add half of corn; cover with half of soup and milk. Add remaining eggs, ham, corn and soup. Top with crumbs and dot with butter. Bake at 400° for 15 minutes. Yields 4 servings.
Combine all ingredients in a bowl; mix well. Cover and chill thoroughly. Serve with baked tortilla chips or low calorie crackers or pita bread. Yields 3 cups, 18 calories per tablespoon.
Combine eggs or Egg Beaters, vanilla, orange, 2 to 4 tablespoons sugar and apple in blender or food processor and set aside. Add liquid to dry ingredients. Mix until all dry ingredients are moistened. Pam spray muffin tins before filling. Bake at 375° for 25 minutes. Yield: 12 muffins.
Preheat oven to 375°. In a medium size mixing bowl, beat with electric beater the milk, eggs and sugar until well mixed. Add biscuits that have been crumbled or shaved. (I use leftover biscuits which have been frozen; they are easily shaven while frozen.) Mix well and let stand for 1 hour. Add melted butter and vanilla and beat for 2 minutes. Pour into baking dish and bake for about 40 minutes or until brown on top.
In medium saucepan, combine cauliflower, green pepper, onion and thyme. Add chicken broth. Heat to boiling. Reduce heat; cover and simmer for 15 minutes or until the vegetables are tender. Stir milk into flour. Stir into broth mixture; cook and stir until thickened and bubbly. Add cheese, stirring just until melted. Serve immediately.
Sprinkle the dry yeast in 1/2 cup warm water. Let stand until dissolved. Stir well. Put into a jar and cover. Add to other ingredients; mix well. Cover and let stand for 2 or 3 days at 78°. Stir the mixture down daily.
Cook broccoli as directed on package. Add slightly beaten eggs, mayonnaise and cream of mushroom soup. Add cheese, onion and salt and pepper to taste. Add cooked broccoli and mix well. Pour into casserole dish. Brown 4 ounces of stuffing mix in frying pan with butter. Sprinkle on top of casserole. Bake at 350° for 45 minutes, uncovered.
Mix jello into boiling water. Add cold water and frozen strawberries. Pour on top of cream cheese layer. Chill until firm and ready to serve. Cut into squares to serve.
Place cream cheese in medium saucepan on low heat and cover. Shred crab meat and add all remaining ingredients. Mix and keep over low heat until blended and soft (15 to 20 minutes). I do mine in the microwave with no problems.
Mix bran and water. Add remaining ingredients. Put into covered container. Will keep in refrigerator up to 4 weeks.
Put Twinkies in 13 x 9-inch pan. Mix jello as directed on package. Pour over Twinkies. Let set for 2 hours or overnight. Put thawed strawberries on top of Twinkies. Top strawberries with both tubs of Cool Whip. Keep refrigerated until ready to serve.
Combine vegetables and oil in medium bowl. Microwave on High until vegetables are tender. Beat eggs with cream cheese and milk until smooth. Mix in remaining ingredients. Pour into buttered 9-inch spring-form pan. Bake 30 minutes on Low until set in center. Cool 10 to 20 minutes.
Put cake mix and all ingredients into large mixing bowl. Mix well and bake at 350° for 35 minutes.
Dissolve yeast in water and set aside. Bring milk almost to a boil, remove from heat and add butter, sugar and salt. Cool to lukewarm. Pour into a bowl with 1 cup of the flour and yeast mixture. Mix well, then gradually add as much of the flour as needed to form a soft, but not sticky dough.
Mix sugar and oil; beat well. Add carrots and mix until smooth. Add eggs one at a time. Sift flour; mix with remaining dry ingredients. Add to mixture. Add finely chopped nuts. Pour into a greased 3 x 9-inch or 8-inch cake pan. Bake at 350° for 25 to 35 minutes.
Cream butter, Crisco and sugars together. Add eggs and vanilla. Combine flour, baking soda, baking powder, oatmeal and salt. Mix well, then add corn flakes and coconut mix. Drop by teaspoonful and flatten cookie. Bake at 350° for 10 to 12 minutes.
Cream sugar and margarine. Add eggs and beat. Sift flour, cocoa and salt together. Add to sugar mixture. Add vanilla and nuts. Pour into greased and floured 9 x 13-inch pan. Bake 35 to 45 minutes at 300°.
Mix all ingredients. Spray 1 (8 x 11-inch) casserole dish with Pam. Pour ingredients into dish. Bake at 350° for 45 minutes or until top is golden brown.
Mix cracker crumbs with margarine and press into the bottom of a 9 x 13-inch pan. Cook rhubarb and sugar until soft. Mix cornstarch and water. Stir into rhubarb mixture and cook until thick. Remove from heat. Cool completely. Pour over crust.
Saute onion in butter. Drain sauerkraut, rinse in cold water. Put in saucepan and add enough water to just cover sauerkraut and simmer 30 minutes and drain. Cook bows and drain. Combine sauerkraut, onions, mushrooms and bows. Add 2 envelopes of beef instant broth and seasoning and mix. You can also add cut up kielbasa to onion mixture and then add other ingredients.
Combine first 3 ingredients in a medium saucepan. Cook over low heat, stirring	constantly, until sugar dissolves and butter melts. Let cool slightly. Add eggs, vanilla and salt to the mixture. Stir well. Pour	into pastry shell and top with pecans. Bake at 325° for 50 minutes.
Fry bacon until crisp; remove to hot platter and pour off most of fat. Add rice; break eggs over rice. Stir well together. Cook until eggs are done. Put rice mixture in middle of platter and surround with bacon.
Dissolve yeast in warm water. Add warm milk, brown sugar, salt and margarine to yeast and water mixture. Add 2 cups flour and oats. Blend together. Let rest for 20 minutes. Add remaining flour; mix and knead until smooth. Form loaves. Brush with oil. Refrigerate 2 to 24 hours. Bake in 400° oven for 30 to 40 minutes. Makes 2 loaves.
Fill two trays with 7-Up and freeze until firm. Mix together apple juice and cranberry juice cocktail. Just before serving time, add the remaining 7-Up. Pour into punch bowl over frozen 7-Up.
Preheat oven to 450°. Cut broccoli into bite size pieces. Put in plastic bag. Pour 1 tablespoon olive oil over and coat. Pour pieces onto sheet pan in single layer and bake 25 minutes or until brown and crispy. Salt to taste after baking. Use in place of popcorn for a low carbohydrate diet. It is delicious fresh out of the oven. Not good left over.
Slice onions 1/4 inch thick. In a skillet over medium heat, saute onions in butter until tender. Remove from the heat; stir in sour cream. spoon half into a greased 1 qt. baking dish. Sprinkle with cheese. Top with remaining onion mixture and crackers. Bake uncovered, at 350° for 20 - 25 minutes. Yields 4 - 6 servings.
Mix dry ingredients together in bowl. Make a well in the center and put in remaining ingredients. Mix until well-blended. Bake in greased loaf pan at 325° for 1 1/2 hours.
Shave baking chocolate into top of double boiler. Add sugar and cornstarch. Mix until well blended. Add boiling water and stir until creamy. Stir in butter and vanilla. Pour into top of fondue pot. Keep warm while dipping fruit or cake.
In heavy saucepan, over medium-low heat, melt chocolate with sweetened condensed milk. Remove from heat; stir in extract. Pour in large bowl. Cool or chill thoroughly. Beat until smooth. Fold in whipped cream. Pour into prepared pastry shell. Chill 4 hours or until set. Top with pie filling. Garnish with almonds if desired. Refrigerate leftovers.
Slice zucchini and onions into kettle of water and bring to a boil. Let boil for 5 minutes, then drain. In baking dish, put layer of seasoned croutons, squash and onions, soup mixture (use equal parts of both), cheese, seasoned croutons and butter. Bake at 350° for 30 minutes.
In Dutch oven, brown steak in oil. Add next 7 ingredients. Cover and bake at 300° for 4 to 5 hours, stirring twice. Add peas last 30 minutes.
In a 6-quart pressure cooker, combine water and contents of corned beef seasoning packet; add beef. Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 45 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.)
Blend cheese, margarine or butter and salt well and mix with flour. When it makes a stiff dough, roll in small balls. Bake in moderate oven until done. When slightly cool, roll in powdered sugar. Put in an airtight container.
In large skillet, cook the first 4 ingredients in oil. Add water, lemon juice and bouillon. Bring to boil. Add shrimp and pepper; simmer, uncovered, for 5 to 8 minutes, until shrimp turns pink. Stir in tomato. In large bowl, toss shrimp mixture with hot cooked noodles and grated cheese.
Mix cream cheese with juice from pineapple until dissolved. Add other ingredients one at a time, mixing well. Allow time to freeze in freezer before serving.
Lay potatoes in 13 x 9-inch utility dish. Saute onion in oleo and pour over potatoes. Cover with thin sliced cheese. Spread green beans over cheese, then mushrooms. Add another thin layer of cheese. Cover and bake at 350° approximately 45 minutes.
In a large skillet cook pork, pepper, broccoli, and onion in oil until pork is no longer pink. Add water, noodles, seasoning packets and soy sauce. Bring to boil. Reduce heat. Cook 3 - 4 minutes until noodles are tender.
Preheat oven to 400°. Prebake pie crust. Heat oil; add ham, green pepper, pimento and onion. Cook over medium-high heat until pepper and onion are tender. Drain on paper towel. Mix eggs, half and half, salt and pepper. Beat with wire whisk until mixed well. Sprinkle cheese over ham mixture in shell. Pour egg mixture on top. Do not overfill. Bake 45 minutes until knife comes out clean. Let stand 10 minutes before cut.
Mix all ingredients except for 1 c. pecans. Form ball; coat with remaining pecans.
Mix all above ingredients in blender a few seconds and pour into unbaked pie shell. Bake at 400° for 10 minutes; reduce heat to 350° for 20 to 30 minutes until knife inserted comes out clean. Very important to reduce heat. Serves 6.
Completely dissolve the Jell-O in boiling water. Combine cold water and ice to make 1 1/4 cups. Add to gelatin, stirring until slightly thickened. Remove any unmelted ice. Add whipped topping, blending until smooth. Stir in pineapple, oranges, marshmallows and nuts. Pour into serving bowl or dessert dishes. Chill until set, about 2 hours.
Cook chicken; add water, soy sauce, picante sauce, garlic salt and stir-fry vegetables. Cook until heated, about 20 minutes on medium heat. Add instant rice. Cook another 5 minutes. Turn off. Add grated cheese on top. Cover. Let set 5 minutes or until cheese melts.
Put all in blender and blend until thick and frothy. Good. Any frozen fruit wil work. If you like sherbet, try substituting orange juice for the milk and frozen fresh peaches for the banana, 3 or more Equal and 2 to 3 drops almond flavoring instead of vanilla. Tangy and delicious.
Mix milk and water well, then add pudding and beat well. Chill for five minutes. Add cool whip and mix well. Put a layer of pudding mixture, layer of strawberries and a layer of vanilla wafers and continue to layer until all is gone. Keep chilled.
Brown ground beef with spices. Drain off grease, leaving small amount of grease, about a tablespoon. Add 4 ounces tomato sauce, reduce heat and simmer for 10 minutes, stirring occasionally. Add meat to bowl of salad. Garnish with cheese and crumbled tortilla chips.
Place strawberries in pie shell. Combine sugar, water, cornstarch and corn syrup. Then pour into pie shell. Top with Cool Whip.
Cream shortening and sugar together thoroughly; add whole eggs, one at a time, blending thoroughly after each one. Sift flour, baking powder and salt together; add to mixture. (Reserve about 1/2 cup flour for dredging fruit and nuts.) Dredge fruit and nuts in flour; add to mixture. Place mixture in an angel food cake pan or 3 small loaf pans. Bake in a 325° oven for about an hour.
Brown sausage; add milk, melted cheese and oleo and potatoes. Heat altogether; add salt and pepper to taste.
Melt oleo in skillet; add onion and saute until tender. Add thawed broccoli. Stir thoroughly. Add soup; stir and simmer for several minutes. Add Cheez Whiz and cooked rice.
Brown hamburger meat, onion, salt and pepper to taste. In a casserole dish, put meat and onion mixture, then top with rice, then soup. Add cheese, to top, if desired. Bake at 350° for 45 minutes. When using low-fat cheese, don't add until last 15 minutes.
Brown hamburger. Drain off fat. Mix hamburger with dry soup mix. Put half the mixture into casserole dish. Slice a layer of onion thinly over hamburger and also a layer of sliced potatoes sliced over onion. Repeat the layers of meat, onion and potatoes. Pour the can of mushroom cream soup mix on top. Bake at 350° for 1 hour or until potatoes are tender. Makes 4 to 6 servings.
Cook squash 5 minutes. Drain and set aside. Cook onion and sausage until brown. Drain. Mix squash, sausage, eggs, salt, stuffing and 1 cup cheese. Pour into baking dish. Top with cheese and Parmesan cheese. Bake at 325° for 30 minutes.
Mix shortening, peanut butter and sugars; mix in eggs and vanilla. Add dry	ingredients all together. Roll into balls; flatten on greased cookie sheet. Bake until done.
Preheat oven to moderate (350°). Place above ingredients in a 2-quart baking dish with tight-fitting lid. Layer ingredients in this order: rice, corn, sprinkle of salt and pepper, 1 can tomato sauce, 4 ounces water, chopped onion, chopped green pepper, ground beef, sprinkle of salt and pepper again, second can of tomato sauce, 2 ounces water and cover with bacon strips, cut in half. Bake, covered, one hour. Uncover and bake 30 minutes longer, until bacon is crisp. Makes 6 servings.
Grease a 9 x 13-inch pan. Mix eggs and grated cheese together. Unroll and place one package of rolls on bottom of pan. Top with half of the ham, pepperoni, Provolone cheese, egg, Parmesan cheese mixture and peppers. Top with another unrolled package of rolls. Repeat with remaining ingredients. Finish with last package of rolls. Cover and bake at 350° for 1 hour. Uncover during last 1/2 hour.
Cook meat in a heavy iron skillet until the meat is well done and all the fat is cooked out. Pour into colander to drain off any remaining grease. Run hot water over the meat to wash. Wipe the grease from skillet with paper towels. Return meat to skillet. Add all other ingredients except cheese. Cook on low heat until well done, usually 1 to 2 hours. Cook spaghetti until tender. Drain and mix with sauce in a 2-3 quart casserole dish and cook in oven at 350 to 400 degrees until it cooks through, 20-30 minutes. Remove and sprinkle with grated cheese.
Cook diced eggplant in salted water for 10 minutes. Drain and place in greased baking dish. Melt butter; stir flour into butter. Add tomatoes and chopped fine pepper and onion. Add salt, sugar, bay leaf and ground cloves. Cook mixture 5 minutes and pour over eggplant. Cover with bread crumbs. Cook at 350° for 30 minutes.
In 2-quart casserole, slice potatoes, then onion. Break up meat and scatter over the onion. Pour beans over all; rinse bean can with a little water and add. Spread soup evenly over beans. Cover. Bake at 325° for 2 hours. Do not freeze, but good reheated.
Preheat oven to 350°. Dissolve yeast in warm water. Cream the shortening with sugar. Beat in egg. Add yeast mixture to egg mixture and beat well. (This will not seem to work but the ingredients do not need to combine completely.) Add salt and flour. Stir with wooden spoon until a smooth dough is formed. Knead for a few minutes. Grease surface of dough with some melted shortening. Cover tightly and refrigerate. When ready to use (within 3 days), pull off golf ball size pieces. Roll in balls; let rise 1 1/2 hours. Bake 12 at a time on greased cookie sheet for 15 minutes.
Mix mayonnaise and Blue cheese. Stir in milk and Worcestershire. Add salt, garlic powder and pepper.
Mix flour, oleo and nuts. Press crust into 9 x 13-inch pan and bake in 350° oven for 15 to 20 minutes. Cool.
Grease the bottom of a 13 x 9 x 2-inch baking pan; set aside. Prepare brownie mix according to package directions. Stir in half of the white baking pieces, all of the semi-sweet chocolate pieces and the 1/2 cup pecans. Spread the batter in the prepared baking pan.
Mix beans and taco mix. Spread mixture in bottom of serving dish. Top with guacamole. Layer sour cream, chopped green onions, Cheddar cheese, chilies and black olives. Garnish with diced tomatoes. Serve with tostado chips. (Best to make one day in advance with everything except tomatoes, adding them just before serving.)
Flatten chicken and put 1 to 2 tablespoons dressing in center of chicken. Close the chicken with 1 or 2 toothpicks. Put the remaining dressing around the side of the chicken. Top with broccoli, soup and then cheese. Cover and bake at 350° for 1 hour.
Heat oven to 350°. Mix half of cake mix, margarine, vanilla and eggs in large bowl until smooth. Stir in remaining cake mix, chocolate chips and nuts. Drop dough by teaspoonfuls about 2-inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes (centers will be soft). Cool 1 minute before removing from cookie sheet. Makes about 5 dozen cookies.
Brown meat; add taco seasoning mix. Add 1 cup water. Add drained beans and simmer for 10 minutes.