HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together. Chop in a blender or use a salsa maker. Keep refrigerated.
In a gallon container, combine the orange juice concentrate, lemonade concentrate and 1 cup water. Cover the container; chill in the refrigerator until serving time. Just before serving, slowly add carbonated water; stir gently to mix. Serve over ice. Hook orange wedges on side of glasses or float in punch. Makes about 8 (10-ounce) servings.
Cream butter and sugar well with mixer. Add 1 egg at a time, continuing to beat. Add extract and then flour and mix. Remove from mixer and fold in 7-Up. Pour into a greased and floured tube pan. Bake in preheated 325° oven for 1 1/2 hours.
Mix well and chill. Use as a dip for raw vegetables. Makes 1 quart.
Using an electric mixer, blend the Blue cheese. Add cream cheese and raw onion (finely chopped). Add the dried parsley and mix until smooth.
Melt chocolate in hot water over low heat. Add sugar (white) and stir until dissolved. Add dates; cook over low heat 5 minutes. Add 1/4 cup butter. Blend in vanilla; cool.
Combine sugar and milk, then add eggs and butter. Sift dry ingredients and add, using just enough flour to make a fairly stiff batter, but not too stiff! Drop by teaspoonfuls into 375° fat and fry like doughnuts. When cool, shake in a sack with powdered sugar. Powder again before serving.
Mix meat, bread crumbs, onion, bell pepper, seasoning and 1/2 can tomato sauce. Press into a 9 or 10-inch pie pan forming a shell. Mix rice, cheese and remaining tomato sauce. Pour into meat shell. Sprinkle top with a little additional cheese after it has baked a while. Bake at 350° for a total of 35 to 40 minutes until meat is done.
Mix puddings and milk. Add Cool Whip. Butter bottom of pan. Put a layer of crackers. Pour half of pudding mixture over graham crackers. Add another layer of crackers; pour remaining pudding over this. Top with another layer of graham crackers. Spread chocolate icing over crackers. Keep in refrigerator.
In a small bowl, combine all ingredients. Mix well. Cover. Refrigerate 1 to 2 hours to blend flavors. Serve with fresh fruit. Makes 1 cup.
Beat concentrate in large bowl approximately 30 seconds. Blend in ice cream. Fold in whipped topping until smooth. Freeze if necessary until mixture will mound. Spoon into crust. Freeze until firm 4 hours or overnight. Let stand at room temperature 10 minutes before serving.
Stir honey and peanut butter together in medium pan over low heat. Remove pan from heat and stir in dry milk. Fold in cereal flakes and raisins. Roll into small balls and place on waxed paper. Cool to room temperature. Store in refrigerator. Makes 10 to 12 cookies.
Preheat oven to 400°. Mix first five ingredients. Add 1/4 cup spaghetti sauce. On waxed paper, press mixture into 12 x 7-inch rectangle. Cut crosswise into 6 strips. Mix rice, green peppers and 1/4 cup spaghetti sauce. Divide rice mixture into 6 parts. Put into center of strips. Fold meat over rice, shaping each into a loaf. Put on baking sheet. Spoon 1/2 cup spaghetti sauce over loaves. Bake 10 minutes.
Drain all canned vegetables, then mix with fresh vegetables. Pour cooled marinade over vegetables and refrigerate.
For chunky style, finely chop onion, garlic, cilantro and peppers. You may want to remove the seeds from peppers before chopping them, because the more seeds, the hotter the sauce. Mix together and add the tomatoes, lime juice, salt and pepper. Mix well until the tomatoes are partially liquefied but lumpy. For smoother salsa, put all in a blender till smooth. Keep in refrigerator for 2-3 hours before serving.
Dip chicken in melted butter, then roll in mixture of crushed Ritz crackers and Parmesan cheese. Bake at 350° for approximately 1 hour.
Sift flour into mixing bowl. Hollow out center; work shortening into flour in hollow. Mix together beaten egg, salt and milk and pour into hollow. Work in flour from edges until stiff dough is formed. Roll out on floured board until very thin. Cut into 1-inch strips and stretch while pulling off pieces about 1 1/2 or 2-inches long and drop into boiling broth. Keep boiling until tender.
Bake brownie mix as directed. Cool and crumble into pieces. Mix mousse as directed on package. Freeze candy bars and break into pieces.
Combine sugar, syrup and water in a heavy pan. Stir until sugar dissolves. When mixture reaches boiling stage, stir in peanuts. Cook on medium-low heat. Stir frequently. Cook until mixture reaches the hard crackling stage, 280° to 300°. Add oleo and stir mixture.
Mix broccoli, onion, peppers and cheese. Sprinkle on bottom of deep dish pie pan or quiche dish that has been buttered. Beat remaining ingredients until smooth, 15 seconds by hand mixer or in blender. Pour on top of other ingredients in pan and bake 35 to 40 minutes at 325°. Let set 5 minutes, then serve. Slice like pie. Garnish with pepper rings, onions or small tomatoes.
Cream butter and sugar; add eggs, beating after each addition. Mix all dry ingredients and add to creamed ingredients alternately with milk. Add potatoes, vanilla and nuts. Mix well and bake in greased and floured cake pans at 350° until done. Good with Buttermilk Icing or Cream Cheese Icing.
Combine flour, soda and salt; stir well and set aside. Combine butter and sugar; cream mixture until light and fluffy. Add egg and mix well. Combine bananas and buttermilk; add to creamed mixture. Alternate with dry ingredients. Mix in chopped pecans. Stir until combined. Pour batter into greased and floured 9 x 5 x 3-inch loaf pan. Bake at 350° for 50 minutes or until bread tests done. Cool 10 minutes in pan; remove to wire rack and cool completely. Wonderful to freeze and pull out anytime.
Mix all ingredients and form into meat balls. Put foil on a baking pan. Bake at 400° for 10 to 15 minutes until brown. Serve with toothpicks.
Combine first 4 ingredients, bring to a boil for 1 minute. Remove from heat and add peanut butter. Stir until dissolved and add vanilla and oatmeal. Spoon out with teaspoon and place on waxed paper. Makes about 2 dozen.
Bring sugar and water to a boil until sugar melts. Let cool and put in feeders.
Put all vegetables through grinder. Combine in pot; heat to boil. Boil for 10 minutes. Stir. Seal in sterilized jars.
Cut carrots and celery into 3-inch long matchstick strips. Slice onion thin. Cut broccoli into small pieces. Cut mushrooms into quarters.
Combine water and 2 tablespoons picante in shallow dish. Place tortillas in mixture and let stand 5 minutes. Drain. Cook ground beef with onion until brown. Drain. Stir in salt, pepper, cumin, chili powder, garlic powder, olives and remaining picante. Simmer 5 minutes. Melt butter in saucepan; add flour until smooth. Cook 1 minute, stirring constantly until thick and bubbly. Remove from heat. Add sour cream and stir until well blended. Place 1/2 of tortillas in a 9 x 13-inch pan. Pour 1/2 sour cream mixture over tortillas, then 1/2 meat mixture and then 1/2 cheese. Repeat with remaining ingredients. Bake at 375° for 25 minutes.
Twist off stems of large mushrooms. Set aside the caps. Mince stems, 1/2 pound mushrooms and green onions. Heat them with butter on medium-high heat until all water is boiled away. Add cream cheese, dill and Parmesan and blend mixture well. Place large mushroom caps on cookie sheet and stuff with mixture. Broil until browned and bubbly.
Heat cherries, sugar and water for 3 minutes. Pour over jello and stir until dissolved. Allow to cool and add cola, pineapple and nuts. Let it set some, then stir and put in mold.
Blend cream cheese and Marshmallow Creme thoroughly. Serve with strawberries, pear slices or other fruit. Makes 16 servings.
Brown hamburger meat in big pot until dark brown, letting it stick a little. While browning, add chopped onion and finely chopped garlic to brown also. Cover meat with red pepper while browning (more or less to suit your taste). Add tomato sauce and reduce heat. Stir occasionally while covered sauce simmers. Simmer 40 to 45 minutes. Cook noodles as directed. Shred Velveeta cheese and sprinkle atop noodles and sauce.
Combine flour, sugar, vegetable shortening, milk, margarine, eggs and vanilla in large mixing bowl. Beat with mixer at medium speed for 20 minutes, scraping down sides occasionally. Pour into pan.
Mix. Bake in prepared tube pan for 45 to 50 minutes at 350°.
Combine eggs, pumpkin, sugar, water and oil. Next, combine salt, nutmeg, cinnamon, flour and baking soda. Add this mixture to pumpkin. Add nuts, if desired. Pour mixture into 2 greased loaf pans. Bake at 375° for 1 hour.
Coat bottom of large pan with olive oil. Add chopped garlic and cook until soft. Add tomato paste with 1/2 can of water and simmer for a few minutes. Add spices and then add tomato sauce and simmer for several hours. Serve over cooked spaghetti.
Saute onions and peppers in 2 tablespoons butter until tender. Remove from heat. Stir in flour and seasonings. Cook over low heat, stirring constantly, until bubbly. Remove from heat; gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in corn and egg. Pour into an ungreased 1-quart casserole dish. Stir cracker crumbs and 1 tablespoon melted butter together; sprinkle over corn. Bake, uncovered, in 350° oven for 30 to 35 minutes.
Combine butter and water. Place over low heat until butter melts. Remove from heat; add salt and extract. Gradually add sugar, blending until desired consistency is reached. If colored candies are desired, divide candy in parts and tint various shades, by dropping food coloring. Knead until smooth. Mold into individual candies or form small rolls to sliced. If rolls are refrigerated, allow to return to room temperature before slicing.
Sift flour, sugar, salt, cocoa and soda into bowl. Add remaining ingredients and stir until blended. Bake at 350° for 30 to 35 minutes.
Mix in order and pour into ungreased pan. Bake at 350 degrees until done.
Mix all ingredients. Drop by teaspoonfuls onto cookie sheet. Mash with fork. Bake at 375° for 10 to 12 minutes.
In large bowl, mix soup, milk, mustard and pepper. Stir in macaroni and 3 cups cheese. Spoon into 3-quart oblong baking dish. Bake at 400° for 20 minutes or until hot and bubbling; stir.
Bring rice to boil in two cups of water and bouillon cubes, stir. Boil until rice begins to flake (25 minutes).
Combine pudding mix, gelatin and water in a saucepan. Cook and stir over medium heat until mixture comes to a full boil and is clear. Chill until slightly thickened. Thoroughly blend in Cool Whip. Chill until firm (about 3 hours). Spoon into individual dessert dishes. Top with strawberries. Makes 4 cups or 6 to 8 servings.
With a mixer, beat cream cheese until fluffy. Gradually beat in condensed milk, lemon juice, and vanilla extract. Pour into crust and chill at least three hours before topping with pie filling. Keep in refrigerator.
Mix all ingredients and spread on cookie sheet about 1/2-inch thick. Put in freezer for 30 to 40 minutes. Remove from freezer and cut into squares. Flour and brown both sides. Place in baking dish. Cover with 1 can undiluted mushroom soup. Tomato soup or chicken soup is good also. Bake 30 to 40 minutes in 350° oven. If more mixture than needed, freeze for another meal.
In medium-size bowl, combine avocados, tomato, cucumber, scallion, lime juice, garlic, cilantro, salt, pepper and hot pepper sauce. Toss gently but thoroughly to mix.
Mix corn starch into cold beef broth. Heat in large skillet. Stir frequently. As broth thickens add garlic powder, soy sauce and red wine. Heat until mixture is thick and dark brown. Add mushrooms. Cover and simmer until mushrooms are cooked.
Soften cream cheese. Add salt, pineapple, grated cheese and onion. Mix together with mixer. Add 1/2 cup of pecans, finely chopped. Shape mixture into a ball. Cover with remaining whole pecans. Serve with assorted crackers. Keep refrigerated.
Mix all ingredients. Take a little portion, roll into a ball and then flatten. (It should be the size of a hamburger.) Put some bread crumbs on both sides of the patty. Fry in an oiled frying pan on both sides.
In a large bowl, toss together the lettuce, water chestnuts, bean sprouts, fresh spinach, bacon and boiled eggs. In a separate bowl, prepare the dressing by whisking together the oil, sugar, vinegar, onion, worcestershire and salt. Toss the dressing with the salad and serve.
Take 7 cups water with 2 cups sugar and bring to a boil. Cool. Put tea bags with 2 cups boiling water. Mix tea water with sugar water. Add frozen orange juice and lemonade. Add liquor. Mix. Freeze.
Prepare apples and set aside to cool. You may use canned apples or apple butter.
Combine dry ingredients in large bowl and mix well. Stir together eggs, buttermilk and shortening. Add dry ingredients. Stir just until moistened. Spoon into greased muffin pans. Bake at 400° for 18 to 20 minutes. Makes 1 1/2 to 2 dozen.
Peel marrow and cut into small pieces. Put in cold water with a little salt and let it remain 12 hours. Take it out on a large meat dish, have an equal quantity of loaf sugar. Sprinkle 1 pound over the marrow to remain all night, then add the remainder of the sugar, juice and peel of 2 lemons, 2 ounces whole ginger, bruised, and 1 dozen cayenne pods, tied up in a piece of muslin. Boil gently until marrow becomes quite clear and the juice rather thick. Should there be any seeds, take them out, also the ginger, peel and pods when you put into jars. Preserve only the firm ones. The spices and lemons are sufficient for 4 pounds marrow.
Melt marshmallows. Add small can cream and mix well. Add rest of ingredients. Put in a pan or glass dish and pat with hands until pressed in dish good. Put in icebox until firm and ready for slicing.	Keep in icebox.
Dissolve sugar on medium heat until mixed. Add peanuts, stirring until liquid covers peanuts. Pour on ungreased cookie sheet. Bake at 300° for 30 minutes.
Combine marinade ingredients. Put chicken in shallow baking dish and	pour marinade over. Cover and refrigerate overnight. Turn chicken pieces occasionally.	Preheat oven to 375°. Line broiler pan with foil and arrange chicken on rack (slotted top of broiler pan) or can use foil lined baking pan and rack. Bake 45 minutes to 1 hour.	Baste occasionally with leftover marinade while it's baking.
Cook in microwave on High, covered, 14 to 18 minutes, stirring twice.
Combine sugar and water in saucepan. Stir well. Cook over medium heat, stirring constantly, until sugar dissolves. Stir in vanilla and lemon juice. Set aside.
Brown hamburger with onion, stirring until crumbly. Drain. Add cheese, soup and sauce, mixing well. Place corn chips in glass baking dish. Pour hamburger mixture over chips. Microwave on High until cheese is melted.
Mix all ingredients in double boiler until hot. Don't boil. After all is hot, pour into a 9-inch unbaked pie shell. Sprinkle with chopped pecans if desired. Bake at 325° for 1 hour. This will set up as it cools.
Beat eggs; stir in sugar, syrup and margarine. Stir in pecans and add vanilla. Pour into unbaked pie shell. Bake at 350° for 45 minutes.
Heat oven to 350°. Mix flour, butter and powdered sugar. Press in ungreased 9 x 9 x 2-inch square pan, building up 1/2-inch edges. Bake for 20 minutes.
Cream sugar and butter; add eggs. Add flour and buttermilk. Melt chocolate and add 1/2 cup hot water. Add to batter. Bring to boil the other 1/2 cup of hot water. Add soda and immediately add to batter. Add vanilla last. Bake in a greased loaf pan filled 3/4 full. (There will be extra batter for cupcakes.) Bake at 325° for 1 hour. Keep in refrigerator.
Set table before starting. Scald milk and salt on medium-high setting until slightly steaming and skin on top.
Heat 2 to 3 inches of Crisco in deep fryer or deep saucepan. Combine flour, baking powder, sugar and salt in large bowl. Combine eggs, milk and 2 teaspoons melted shortening in medium bowl. Stir in corn. Add to flour mixture. Stir until moistened. Drop by tablespoon, a few at a time, in hot shortening heated to 365°. Fry 3 to 4 minutes or until golden brown. Turn as needed. Drain on paper towels. Serve warm with syrup. Makes 8 servings.
Peel potatoes and slice thin. Fry bacon crisp; drain on paper towel. Saute onions in bacon fat until golden brown. Blend in flour, sugar, salt, pepper and celery seed. Cook over low heat, stirring until smooth. Stir in water and vinegar. Heat to boil, stirring constantly. Boil for 1 minute. Pour over sliced potatoes. Crumble bacon on top.
Mix all ingredients in order given. Put in pie crust and bake at 350° for 35 to 40 minutes. Do not double this batch.
Cook ground beef and drain. Melt Velveeta cheese in a crock-pot. Add beef, salsa and beans in cheese. After cheese is smooth, turn crock-pot down on low. Stir occasionally to prevent burning. Serve with nacho chips or bread sticks.
Mix all together; roll out and cut in 2 1/2 inch squares. Put a slit in center and pull one end through slit. Fry in deep oil. When cool, sprinkle with powdered sugar.
Thoroughly mix coconut and Eagle Brand milk. Divide mixture into 2 small mixing bowls. Add 1/2 package lime Jell-O to one bowl and 1/2 package strawberry Jell-O to the other bowl. Mix thoroughly and refrigerate overnight. Form small balls from cold mixture and roll in corresponding remaining Jell-O. Store in the refrigerator.
Cream the butter and sugar. Add flavoring, then eggs, one at a time, beating well after each addition. Alternate flour and whipping cream, using small amounts at a time. Mix well. Turn batter into tube pan. Do not grease pan. Start baking in cold oven set at 350°. Bake for 1 hour and 15 minutes. Delicious!
In skillet, cook sausage 3 minutes; add chicken. Sprinkle with oregano, salt and pepper to taste. When chicken is browned, drain. Add noodles and 1 cup water. Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and cook 17 minutes over medium heat or until chicken and spaghetti are cooked.
Place undrained apples in dish. Slice up most of the butter and place it in dish with apples. Microwave on high for 2 minutes. Stir in cornstarch and cinnamon. Mix well and microwave for 2 more minutes. Add Equal and mix thoroughly. Place mixture in one pie shell. Use other shell to form a top crust. Pick top with fork and place pats of butter on top of pie. Bake in 400° oven for 20 min.
Rinse beans. Cover with water and let soak overnight or for quick cook, bring beans and water to a boil; boil for 2 minutes. Remove from heat; cover and let stand 1 hour.
Chop lettuce, tomatoes and onion; place in a large bowl. Brown beef and add salt and pepper to taste. Stir in beans and warm through. At the last minute, toss all ingredients together and mix thoroughly. Serves 4 to 6 generously.
Place macaroni, ham and vegetables in a bowl. Combine remaining ingredients; pour over salad ingredients and mix lightly. Chill several hours or overnight. Makes 4 servings.
Saute together sausage, onions and peppers until sausage is done. Beat together eggs and milk. Put into a 9 x 13-inch oblong pan. Pour in sausage mixture. Cover with beaten eggs. Bake at 350° for about 35 minutes or until center is done. Sprinkle grated cheeses over top. Return to oven until melted. (Good for breakfast.)
Bring sugar, cocoa, milk and butter to boil and boil 1 minute. Add peanut butter, oats, vanilla and coconut and mix well. Drop on waxed paper. Coconut may be omitted if you like.
Sift dry ingredients. Cream sugar, shortening and vanilla; add eggs, one at a time. Add water alternately with dry ingredients to egg and sugar mixture. Stir in sauerkraut. Bake in greased and floured 9 x 13 x 2-inch pan for 35 to 45 minutes at 375°.
In large baking dish, put chicken soup, mushroom soup, rice and water. Add chicken. Sprinkle onion soup mix on top. Bake at 350° for 1 to 1 1/2 hours.
Cook over low heat, stirring constantly. Cook until soft ball stage. Flavor with vanilla and butter to taste. Cool and beat until right consistency. If it gets too thick or hard, add a little milk and stir.
Mix ingredients and shape into 2 balls. Refrigerate. Can roll one ball in parsley flakes.
In a blender, whip the cottage cheese. Combine all of the ingredients in a small bowl. Serve over fish or vegetables, such as baked potatoes or you can add 2 tablespoons more milk and serve as a salad dressing.
Prepare a single crust pie shell and cook until golden brown. Cook the first three ingredients in a double boiler until very thick and remove from heat. Add egg yolks, vanilla and butter, mix well. Cook one batch of pie filling and pour it into the cooked pie shell, cook a second batch and pour over the first batch. Top with meringue. Place under a broiler until meringue is golden. Chill before serving.
Beat sugar and oleo together until well creamed. Add eggs, one at a time; mix well after each (do not use electric mixer). Add other ingredients and mix well, but do not overmix. Place in 3 uncooked shells and bake at 375° for about 35 minutes until medium brown.
Use electric mixer lowest speed to combine first 3 dry ingredients thoroughly. Put remaining liquid ingredients into blender, high just to blend well and pour into dry ingredients, beating high speed until smooth (3 minutes). Spread batter evenly in greased, floured 9-inch Pyrex square baking dish. Bake at 350° for 25 to 30 minutes or until toothpick into center comes out clean. Sprinkle top of warm cake with hammered bits of a 2 1/2 ounce sugar-free Estee brand chocolate bar. Cool in dish on rack before cutting to serve nine nicely. (Freeze to thaw and serve in 6 months.)
Mix cucumbers, salt and onion together. Let stand in refrigerator for 24 hours. Drain well. Make syrup of vinegar and sugar. Add the syrup to the cucumber mixture. Cover and refrigerate for 24 hours. Put in containers and freeze.
Beat margarine and sugars. Beat in egg, milk, vanilla, flour, salt, soda and cinnamon. Stir in oats and M&M's (save some to sprinkle on top). Grease 2 pizza pans which are lined with aluminum foil. Place half dough on each greased pizza pan and spread to 1-inch edge of pan. Sprinkle remainder of M&M's over top of each large cookie. Heat oven to 350°. Bake until golden brown, 15 to 17 minutes. Cool 10 minutes. Cut into wedges as desired. Cookie sheets can be used instead of pizza pans.
Cream first 3 ingredients. Combine last 4 ingredients. Combine in order given including bananas. Bake in an oiled and floured loaf pan at 350° for 40 minutes. Allow to stand until following day before cutting.
Saute sausage until browned. Drain off fat and set meat aside. Slice eggs and arrange half in 2-quart casserole. Melt margarine in saucepan and blend in flour and seasoning. Add milk and cook, stirring until thickened. Add sausage and corn. Mix well and pour over eggs in casserole. Top with remaining eggs and sprinkle with crumbs. Bake in preheated 375° for 25 minutes. Serves 6.
Brown lamb shanks. When almost cooked, add onions and garlic. Cook a minute, then add tomato sauce and paste. Simmer until all is tender. Add the oregano, basil and parsley. Let simmer 2 to 3 hours, adding water if needed. About 1/2 hour prior to serving, place meatballs and sausage in sauce which has already been 3/4 cooked.
Grind peppers and onions. Place in colander to drain. Make syrup of salt, vinegar, mustard seed and sugar; boil 30 minutes. Add onions and peppers and simmer for 30 minutes or until tender. Ladle into hot pint jars, filling within 1/2 inch of top. Process in boiling water bath 5 minutes.
Cream together the powdered sugar and margarine. Add egg, salt and vanilla. Mix well until light and fluffy. Spread this on the two crusts. Chill.
Mix first four (4) ingredients together; set aside. Put oleo in 2-quart casserole and place in 350° oven until melted. Remove dish and mix together all ingredients and dump into 2-quart oleoed baking dish. Bake at 350° for 50 minutes. Let stand 5 minutes before serving. Makes 4 to 5 servings.