HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together Kool-Aid, pineapple juice, lemon juice and sugar in a 1 gallon pitcher. Add nutmeg and finish filling pitcher with cold water. Chill before serving.
Among my many recipes I found this list of 50 calorie food items and taped it on the refrigerator.
Mix sugar and boiling water and let cool, then add juices and cold water. Put in freezer; stir every 10 minutes. When ready to serve, add ginger ale. Makes 80 servings (2 1/2 gallons).
Mix all ingredients together, except corn flakes and melted butter. Top with the corn flakes and melted butter. Bake at 350° for 40 to 50 minutes in a 9 x 13-inch pan.
In mixing bowl, combine sugar, mustard, paprika, celery seed and salt. Add honey, vinegar, lemon juice and onion. Pour oil into mixture very slowly, beating constantly. Serve with assorted fresh fruits. Store in refrigerator. Yields 2 cups.
Preheat oven to 350°. (Lightly spoon flour into a measuring cup; level off.) Combine flour, butter and 1/2 cup powdered sugar. Mix thoroughly and press into ungreased 13 x 9-inch pan. Bake 20 minutes. Meanwhile, mix egg, sugar, salt and lemon juice. Fold in 1/4 cup flour and baking powder. Pour onto hot crust; bake 25 minutes longer. Cool; cut into squares and sprinkle with powdered sugar. Makes 2 dozen.
Cook sugar, butter and syrup for 5 minutes. Add baking soda. Will be foamy. Pour mixture over corn. Bake at 200° for 1 hour or more on cookie sheets.
Bring the three cups milk to rolling boil. Pour in buttermilk and let simmer 15 minutes, lifting the curds now and then. Pour off the whey, and add raisins cooking until only a small amount of whey is left in pan is left. Add the one cup of boiling milk and simmer, finish by adding the sugar and thickening. Cook until the flour is cooked. If too thin add a little dry flour and cook some more. Pour on a platter and sprinkle with cinnamon.
Mix cake mix according to directions on box. Then add bananas, baking soda and nuts. Put in 9 x 13-inch pan and bake at 350° for 20 minutes.
Cream shortening; add sugar gradually and cream well. Add eggs; cream well. Sift dry ingredients together. Add with buttermilk alternately, beginning and ending with dry ingredients. Beat after each addition. Add flavorings. Bake in slightly greased and floured tube pan at 375° for 15 minutes, then decrease temperature to 350° for 30 minutes. Let the cake remain in the pan for 5 minutes after removing from the oven.
On 4 skewers alternately thread vegetables, beginning and ending with cherry tomatoes. Place in a shallow baking dish. Pour dressing over vegetables. Chill until ready to serve, turning occasionally to flavor evenly.
Cut chicken wings in pieces, discard tip of wing or can use other pieces of chicken, e.g., thighs and legs. Beat one egg. Season flour with salt and pepper. Dip each piece of chicken in egg, then in flour. Deep fry until golden brown, remove from grease, drain and place in casserole. Mix the remaining ingredients together and pour over chicken. Do not cover. Bake at 375° for 40 minutes or so. This is good.
Sprinkle cheese and vegetables on pie shell. Beat together remaining ingredients until well blended. Pour over cheese and vegetables. Bake in preheated 375° oven until knife inserted near center comes out clean, almost 30 to 40 minutes. Let stand 5 minutes before serving. Serves 6.
Mix all ingredients together. Drop batter by tablespoons into deep fryer; fry until golden brown on all sides. Drain on paper towel and serve warm.
Break up crabmeat; sprinkle with lemon juice and mix thoroughly with cream cheese, grated onion and Worcestershire sauce. Season with curry to taste; spoon into heat and serve dish and bake for 20 minutes at 350° or until bubbly. Sprinkle with almonds and broil until almonds are browned. Serve with crackers.
Finely chop potatoes. Dry with paper towels. Mix eggs, flour, onion and potatoes. Make into a dough. Heat approximately 2 tablespoons oil in pan on medium heat. Drop heaping tablespoonfuls of potato mixture in pan and fry on both sides until light brown. Serve with applesauce or other fruit. Serves 4.
Open the 3 cans of biscuits. Divide each biscuit into 3 parts. Roll each part into a little ball. Mix the sugar and cinnamon. Roll each ball in sugar-cinnamon combination; put in a Bundt pan or angel food pan. Melt margarine and stir in remaining sugar-cinnamon and the brown sugar. Pour over balls in pan. Let stand for 10 minutes. Bake for 30 to 35 minutes at 350°.
Peel potatoes and cut into bite sized squares. Cover with water and cook; drain. Add butter, onions, soup, chowder, milk and salt and pepper. Bring to a boil, then simmer until soup is right consistency. I prefer this to simmer in crock-pot for 2 to 3 hours.
Sprinkle jello over the cottage cheese and mix well. Add well drained fruit cocktail, marshmallows and the Cool Whip. Mix well and refrigerate.
Sift first three ingredients. Make indentation in center, and add juice, vanilla, eggs and oil. Mix until smooth. Combine apples with sugar and cinnamon and set aside. Grease tube pan, put a layer of batter, then a layer of apples alternately three times, ending with apples and accumulated syrup on top. Bake 1 hour and 15 minutes at 350°. Cake needs no frosting.
Melt margarine in 9 x 13-inch pan. Layer ingredients as listed. Do not stir. Bake at 325° for 30 minutes. Cool in pan; cut in squares.
Mix all ingredients (except cheese) in bowl. Add 1/2 of cheese to mixture. Pour into a 9 x 13-inch pan. Sprinkle 1/2 of cheese over top of potatoes. Bake at 350° for 35 minutes.
Prepare Creamettes lasagna according to package directions. Drain. In a medium bowl, combine Ricotta, spinach, 1/2 cup Mozzarella, Parmesan and eggs. Mix well. In 15 x 9-inch baking pan, layer 2 cups sauce, half the lasagna, half the remaining sauce, all of the spinach mixture, half the remaining Mozzarella, remaining lasagna and sauce. Cover. Bake in a 350° oven until bubbly (about 45 minutes). Uncover. Top with remaining Mozzarella and parsley. Bake 15 minutes. Serves 12 to 15.
Combine all ingredients and mix with macaroni. Pour into buttered Pyrex dish. Top with additional cheese. Bake at 400° (uncovered) for 20 minutes or until lightly browned.
Saute oysters in butter, salt, pepper and m.s.g. until edges curl. Add torn spinach leaves. Heat until hot. Add to the heated cream. Serves 1. Can be doubled or tripled.
Cream together first five ingredients. Blend in egg yolks, one at a time. Beat egg whites until stiff in separate bowl, then fold in.
Sift dry ingredients together into a bowl. Add apples, egg, vanilla and shortening. Stir. Bake in oblong pan 1 hour in low oven.
Mix together all ingredients and pour into casserole dish. Bake 40 minutes in a 350° oven.
Sprinkle greased 12-cup microwave-safe Bundt pan with sugar, shaking to coat well. Combine cake mix, 1 cup pie filling, eggs, water, oil and almond extract in large bowl; mix well. Mix using cake package directions. Pour into prepared pan. Microwave on Defrost for 28 to 29 minutes or until cake tests done, rotating pan every 5 minutes. Cool in pan for 10 minutes. Invert onto serving plate. Cool completely. Drizzle glaze over cake. Let stand for several minutes or until glaze sets. Garnish with cherries from remaining pie filling. Yield: 16 servings.
Mix at room temperature all ingredients except pecans. Chill for an hour; then roll in crushed or whole pecans. Makes 2 to 3 balls.
Melt margarine in pan; add the rest of the ingredients. Pour into an 8 x 8-inch pan. Sprinkle with chocolate chips. Bake at 350° for 20 to 25 minutes.
Cook broccoli until it just turns bright green and is tender. Drain. Melt Velveeta cheese and 1 stick margarine in the microwave. Melt 1 stick butter and crumbled Ritz crackers. Place broccoli in a casserole dish. Pour the cheese mixture over the broccoli. Place the buttered Ritz crackers on top. Place in the oven until bubbly hot.
Cream shortening; add sugar, egg and molasses. Sift flour; measure. Add baking powder, soda, ginger, cinnamon and salt. Sift together again. Combine ingredients.	Add milk in gradually as you combine the shortening and flour mixtures, mixing well. Add peanuts last,	reserving two tablespoons to sprinkle over top. Bake for 20 to 30 minutes	in a 350° to 375° oven. Serve warm or cold with favorite sauce. Lemon Sauce is excellent.
Cream butter and sugar. Add eggs, one at a time. Mix dry ingredients with milk. Bake in greased cake pan at 325° for 1 1/2 hours.
Mix the cherry pie filling and pineapple in a pan; pour cake mix on top of mixture evenly. Lightly spread butter on top of cake mix. Bake in oven for 15 to 20 minutes at 350° or until golden brown.
Pour boiling water over gelatin to dissolve. Add marshmallows, then mayonnaise, then other ingredients. Do not drain pineapple before adding them. Pour into mold and let set in refrigerator until congealed.
Grease a 10-inch Bundt pan. Mix sugars and cinnamon together in bowl. Cut biscuits into quarters. Tumble and coat with sugar mixture. Shake off excess and put in pan. Place remaining sugar in a saucepan with butter and vanilla. Melt to make a syrup. Pour over biscuits. Bake 30 minutes at 350°. Turn out onto a plate. Pull apart and enjoy!
Prick potatoes with fork before baking. Bake the potatoes until soft (do not wrap in foil or grease). Scoop out almost all of the potato, but leave a little on the peel. (If you leave too much, they will not be crisp.)
Mix onions, salt, pepper, bread and milk into hamburger. Shape into balls and place in casserole dish. Mix remaining ingredients in a bowl. Pour over meatballs. Bake 1 hour at 325°.
Cream the sugar, shortening and egg. Add milk and flour alternately. Put into a 9 x 13-inch well-greased pan.
Roll breasts in margarine and oil mixture, then in mixture of Parmesan, bread crumbs and garlic salt. Pour 1/2 cup hot water into a 9 x9-inch glass casserole. Place chicken breasts on top; cover tightly with foil. Bake at 350° for 45 minutes. Remove foil and bake 15 minutes more. (Wonderful when served with garlic sour cream noodles.) Serves 6.
Preheat oven to 400°. Line baking sheet or pie plate with foil. Set aside. With serrated knife, cut bread into 12 wedges, being careful not to cut all the way through bottom crust. Place loaf on baking sheet. Brush cut side of wedges with Italian dressing. Place cheese and peppers between slices, dividing evenly. Bake 10 minutes or until cheese melts. Makes 12 servings.
In small dish, melt jello in hot water and set aside. Dump cake mix in bowl, add cooking oil and eggs. Add cooled jello mixture and lemon flavoring. Mix well and bake in tube pan at 350° until done.
Place tenderloin in an 11 x 7 x 1 1/2-inch baking dish. Combine honey and next 9 ingredients, stirring well. Pour over tenderloin. Cover and marinate in refrigerate 8 hours, stirring occasionally.
Pour beans into greased baking dish. Blend together other ingredients and pour over beans. Place frankfurters on top and bake in moderately slow oven at 325° about 30 to 40 minutes or until thoroughly heated.
Mix together and put in a 9 x 12-inch baking dish. Top with one cup or more grated cheese. Top with 1 1/2 cups crushed potato chips. Bake at 425° for 30 minutes.
Mix Jell-O with boiling water. Add blueberries and crushed pineapple. Place in refrigerator until congealed.
Put in pan and bring to a good boil the water, crushed pineapple and jello. Add Philadelphia cream cheese to hot jello mixture and stir until cream cheese is dissolved. Put in dish and refrigerate until partially set. Prepare Dream Whip according to instructions on package and fold into jello mixture when partially set. Refrigerate.
Combine all ingredients in saucepan. Cover and heat slowly for 30 to 45 minutes. Remove spices and serve hot. Garnish with orange slices.
In blender add first 4 ingredients and blend until smooth. Pour into bowl and fold in Cool Whip. Place in pie crust. Freeze until firm. Garnish with broken, frozen peanut butter cup.
Prepare and bake cake according to package directions for 13 x 9 x 2-inch baking pan. Remove from oven; immediately place heaping tablespoonfuls of fudge topping on cake. Let stand 15 minutes or until fudge topping is soft enough to spread evenly over cake. Serve slightly warm or cool with scoops of ice cream. Makes 12 to 15 servings.
Put pineapple chunks with juice in casserole. Mix flour, sugar and cheese; spread over pineapple. Melt margarine; mix with crackers. Sprinkle over mixture. Bake at 350° for 25 minutes.
Melt butter over low heat in 3-quart heavy saucepan. Add nuts and sugar. Turn heat to high and stir rapidly until color changes to a light caramel, about 5 minutes. Almonds will start to pop at this stage and mixture will have a compact appearance yet be fluid enough to pour out. Do not overcook. Remove from heat and pour at once into a slightly warm ungreased 13 x 9 x 2-inch pan. Spread out as thinly and evenly as possible (about 3/8-inch thickness, candy may not fill pan completely). Distribute chocolate chips over hot candy and spread evenly when melted.
Thaw squash in pan with butter. Mix in sugar and flour. Add eggs, one at a time. Add in milk. Mix well. Add a dash of nutmeg and cinnamon. Pour into ungreased baking dish. Bake at 350° for one hour.
Place chicken pieces in large kettle and cover with water. Bring to a boil. Reduce heat; simmer about 1 hour until tender.
Clean salmon by picking out bones and skin. Put in greased pie plate. Sprinkle 1 cup of cheese and onions over it. Mix remaining ingredients in a bowl and pour over salmon. Bake at 400° for 35 to 40 minutes or until knife inserted into pie comes out clean.
Preheat oven to 350°. Chop almonds very finely. Place cookie dough in 2-quart batter bowl. Add almonds and almond extract. Mix with bamboo spoon to combine. Using small stainless steel scoop, place dough 2-inches apart on baking sheet. Press lightly floured finger in center of dough to make indentation. Fill with approximately 1/2 teaspoon raspberry preserves. Bake 15 to 18 minutes or until cookie is golden brown. Place cookies on a nonstick cooling rack. Place powdered sugar in a flour/sugar shaker and shake over cookies until completely covered. Yield: approximately 4 dozen cookies.
Mix well and pour into greased muffin pans. Bake at 400° until golden brown.
Put ingredients into bread machine in order given. Select Basic cycle. Use light or medium crust color. Do Not use Delayed Cycle. Makes 1 1/2 pound loaf.
Preheat oven to 350° (325° for glass dish). Reserve 1/2 cup dry cake mix. In large bowl, combine remaining cake mix, oil and 1 egg. Beat until crumbly. Stir in nuts if desired. Press firmly on bottom of greased 13 x 9-inch baking pan. In small bowl, combine remaining ingredients; mix well. Pour over prepared crust. Bake 50 minutes or until set; cool. Cut into bars. Garnish as desired. Store tightly covered.
Saute onion and okra in the drippings about 30 minutes, stirring often. Season chicken with salt and pepper, brown chicken in additional oil or drippings in heavy skillet on low flame. Pour off excess oil. Add the okra, onion mixture and gradually stir in water. Season with gumbo filet if desired. Cook over low heat until chicken is tender (about 45 minutes or more). Remove bones from chicken, if desired. Serve over hot cooked rice. Yields 8 to 10 servings.
Cook noodles and drain. Brown meat; remove grease in pan. Add celery and onion and cook until tender. In casserole, layer over half of the noodles, meat mixture, soup, tomatoes and cheese. Repeat, making another layer. Bake at 350° for 30 minutes.
Break eggs into a measuring cup and fill with milk until it is 3/4 full. Beat the eggs and milk together. Stir in flour, baking powder and salt. Drop batter by spoonfuls into simmering stock. Simmer 3 minutes on other side. Serve at once. Serves 6 to 8.
Mix together the first 7 ingredients, then add remaining ingredients. Drop on cookie sheet. Bake at 300° to 325° until light brown.
Mix last three ingredients well; pour into pie crust. Refrigerate for 1 hour. Serve.
Melt butter and combine with lemon juice and spices. Brush on salmon steaks. Broil each steak for approximately 15 minutes (time is dependent on size of steak), turning at least once.
Mix Rice Krispies, peanut butter, butter and powdered sugar. Form into balls. Place on tray; put in refrigerator at least 1 hour. In double boiler, melt chocolate bar, paraffin and chocolate chips. Stick toothpicks in balls and dip into chocolate. Place on foil to cool.
Brown rice until golden. Butter casserole. Add rice mixture and soups. Sprinkle with parsley. Bake at 350° for 1 hour and 15 minutes. Before done, stir.
Cut 4 (18 x 12-inch) pieces of heavy-duty aluminum foil; coat with cooking spray. Place squash evenly in center of each; top with onion and tomato slices. Combine vinegar and next 3 ingredients; drizzle evenly over vegetable bundles. Sprinkle evenly with cheese and seal securely. Bake on a baking sheet at 400° for 20 minutes or until vegetables are tender. Yield: 4 servings (50 calories, 18% from fat, per serving).
Cut 1/2 inch from stem end of peppers; set ends aside. Remove ribs and seeds from peppers. Place 1/4 cup water in a 2-quart microwaveproof casserole and place peppers upside down in the water. Cover with lid or plastic wrap, turned back slightly on one side. Microwave on High for 4 minutes, or until peppers are tender-crisp. Remove peppers; drain and cool while preparing the stuffing.
Cut up chicken and remove skin. Dredge chicken with flour, salt and pepper. Fry chicken until brown. Slice up a pound of the link sausage. After chicken is browned, place sausage in same skillet. Use a heavy iron one. Brown sausage on both sides. Save the grease from chicken and sausage. Fry tomato, onion and okra in about 2 tablespoons oil or shortening until tender. Make a roux with 2 teaspoons oil and 2 teaspoons flour. Stir and brown over a medium-low heat until roux is as dark as possible without burning it! Place chicken and sausage in roux and stir. Place all ingredients into a heavy, deep iron pan. Add water and cook 2 hours. Cook slow; add water, if needed.
Preheat oven to 450°. Dissolve yeast in warm water. Add sugar, egg and butter. Mix on low speed of electric mixer until well blended. Slowly add flour until mixed well. Mixture will be runny. Fill greased muffin tins half full. Bake for 20 minutes or until brown. Mixture will keep in the refrigerator up to 2 weeks. Stir well each time before using. Yield: 24 to 36 rolls.
Layer ingredients in order listed. Bake at 350° for 20 to 25 minutes. Cool 10 minutes. Spread 16 ounces sour cream on top. Dip Doritos or Fritos.
Mix honey and peanut butter, gradually add dry milk powder and sugar. Mix well and add raisins. Roll in small balls or long roll and slice when chilled or pack in pan and cut into squares when chilled.
Cream shortening. Beat in sugar. Add molasses. Add water alternately with dry ingredients. Chill dough about 1 hour. Roll out to 1/4-inch thickness. Cut pieces for house from dough. Transfer to cookie sheet. Bake at 375° until done. Construct house. Frost and decorate with candies. Let your imagination be your guide.
Coat frying pan with olive oil. Add 2 to 3 crushed or minced garlic cloves. Add minced 1/2 an onion, then add optional hot pepper. Saute, then add the whole peeled tomatoes and the tomato paste. Add fresh basil to taste and oregano to taste. Sprinkle some black pepper if desired.
Sift dry ingredients all together; set aside. Mix together the sugar, oil and eggs. Add the pumpkin and mix well. Add the dry ingredients and mix until you have a smooth batter. Add nuts.
Dissolve soda in a little warm water and add to buttermilk; then add sugar and salt. Mix and beat all together as quickly as possible. Bake in hot, greased 9 X 14 pan in hot oven about 20 minutes. Note: Cost, including stove heat = $0.0607 in 1917 terms. From Telegram Conservation Cook Book, page 62.
Heat oven to 375°. Mix baking mix and water; put into 12 x 8-inch pan, bake 10 minutes. Brown hamburger with green pepper and onion; drain off grease. Stir in tomato sauce and all of your seasonings; spoon over warm crust.
In a large stockpot, cover hen with water and add seasonings. Cook slowly and leave in the stock until cold. Cut meat off bones in large pieces. Cook spaghetti in remaining stock.
Mix ingredients together and pour in a casserole dish. Garnish with slivered almonds and crushed corn flakes. Bake 30 minutes at 350 in oven. Can be prepared ahead of time and baked at the last minute.
Brown meat and drain. Add garlic, tomato paste, stewed tomatoes and all of the seasonings. Cover and simmer for 45 minutes.
Makes gallon. Careful, it will creep up on you fast! See ya at the JIB.
Grease a 9 x 13-inch pan. Mix all ingredients. Bake 40 to 45 minutes.
Boil beans nearly soft, then add potatoes. Cook until both are soft. Drain and add milk and butter. Season with salt and pepper. This makes a very good dish and the cost is low. Serves 12.
Mix graham cracker crumbs and 1 stick of butter together and press into bottom of pan. Mix together powdered sugar, eggs and 2 sticks of butter. Beat together for 10 to 12 minutes. Spread onto graham cracker mixture. Slice bananas on top. Spread drained pineapple on top of mixture. Spread Cool Whip over top of that. Sprinkle chopped nuts on top. Lay cherries on top and chill.
Cook rice in chicken broth until done. Cook onions until tender. Drain. Drain everything real good and mix together. Put in 2-quart casserole and cook for 20 to 30 minutes at 350°.
Blend 1 cup water, vanilla, raisins and nuts. Then add rest of ingredients to blender and blend until smooth. Spray waffle iron generously with nonstick spray. Pour batter on hot griddle, being sure to pour all the way to edges. Bake 12 minutes or until steaming stops. Add more water to batter if it gets too thick. Freezes well to be reheated in toaster or oven. Very filling!
Mix sugar and ReaLemon with mayonnaise to cover other ingredients. Refrigerate until ready to serve.
Combine raw peanuts, sugar, salt and corn syrup. Microwave on High for 4 minutes. Stir. Microwave for 3 to 4 more minutes. Add butter and vanilla.
Saute onions and green peppers in margarine. Cook broccoli until tender; mix all ingredients with cubed cheese. Simmer until cheese melts. Serve.
Saute meat until browned. Drain. Add onion soup mix. Add rice to meat mixture. Put cabbage in a large baking pan. Spread meat mixture over cabbage. Mix soup and water; pour over meat mixture. Cover and bake for 1 1/2 hours at 325°.
Pour boiling water over dates; let stand 5 minutes, then add soda. Cream together the butter and sugar. Add beaten egg. Sift flour, baking powder and salt together. Alternately add flour and date mixture in creamed ingredients. Then add vanilla and nuts. Bake in greased and floured large loaf pan until done, about 1 hour at 350° or 2 small loaves for 40 minutes.
Mix eggs and oil together. Add flour and baking powder. Mix well. Add 1 1/2 cups warm water with salt dissolved in it. Put this with flour mixture. See if you need more flour or more water. Let rise for at least 15 minutes. Cover with a towel. Meanwhile, brown hamburger meat and onions. Drain. Cook carrots. Mix with ground meat and onions. Cheese can be used separately in empanadas if desired. Roll out dough and cut into "turnover" size. Fill with a tablespoon or so of meat mixture. Seal edge with crimped design or press with fork tines. Fry in cooking oil. Turn when browned, being careful not to open up and spill filling. Ready when completely golden brown. Drain on paper towels.
Preheat oven to 350°. Peel and shred potatoes in gallon of water. Add salt. Drain and wash well. Pour yams in baking dish. Add sugar and 1/2 cup water. Cook until syrup. Add butter. Pour pineapple juice over potatoes. Pour syrup over potatoes. Cook in oven 35 minutes.
Boil chicken and remove meat. Place in casserole dish. Heat first 3 ingredients. Pour over chicken. Mix Bisquick, buttermilk and oleo. Spoon on top of casserole. Bake at 400° until brown.
Soak bread crumbs in milk; add meat, eggs, onion and seasonings. Mix well. Put in meat loaf pan and spread with mixture of ketchup, mustard and brown sugar. Bake 1 hour 20 minutes at 350°. Serves 6. Excellent the next day for sandwiches.