HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat first 5 ingredients in a blender until fluffy. Transfer to a large pitcher and add a fifth of gin to make a "batter". Pour one double shot of "batter" over ice in a 9 ounce glass. Fill glass with 7-Up; add an orange slice and enjoy. Makes about 25 servings; great for parties. Orange Julius with a kick.
Mix all ingredients together and bake in casserole dish 30 to 45 minutes at 350°.
Brown hamburger and onion; drain off fat and add rest of ingredients except cheese. Heat flour tortillas in skillet; lay tortillas in 12 x 8 x 2-inch pan. Roll meat and some cheese up in tortillas and layer in pan until pan is full. Pour leftover meat sauce over top of filled tortillas. Bake at 400° for 20 minutes; last few minutes sprinkle remaining cheese on top and bake until melted.
Cook rice as directed on package. Rinse shrimp under cold water; drain thoroughly. Combine in square casserole dish: rice, shrimp and Cheddar cheese soup. Mix thoroughly. Sprinkle bread crumbs over entire top of mixture. Bake at 350° for 1/2 hour or until casserole is blended and bubbly. Serve from casserole dish. Makes 4 servings.
Peel and chop tomatoes; prepare and chop all other vegetables and combine with tomatoes. Boil gently for 2 hours, stirring frequently. Add vinegar, sugar, salt and spices. Cook over simmer flame 1 hour longer, stirring occasionally. Pour into hot sterilized jars and seal. Makes 8 to 10 pints.
Prepare jello as directed. Grind oranges (rind and all). Add cranberries, pecans and sugar. Mix with jello that has begun to jell. Slice and serve on lettuce, if desired, with a dab of mayonnaise.
Bring chicken broth (add water if needed to cover pasta) to a boil. Add pasta (follow directions on package). Chop parsley, garlic and basil and grate cheese. Drain pasta and put on individual plates. Each can add the other ingredients to taste.
Or use 1 1/2 cups plain flour, 1 1/2 cups self-rising flour and omit baking powder.
Cut corn from cobs. Place corn in a 1 1/2-quart casserole. Add onion and green pepper. Cover with heavy-duty plastic wrap and microwave High 2 minutes. Add remaining ingredients except tomato. Cover and microwave at High, 7 to 8 minutes, stirring once. Add tomato. Cover and microwave at High for 1 1/2 to 2 minutes or until thoroughly heated. Yields 4 servings.
Heat oven to 375°. Cream the shortening and sugar together. Beat eggs and add in. Blend bananas into mixture. Mix flour and baking powder together. Add into mixture. Stir in nuts. Bake in greased and floured loaf pan or 2 pound coffee can for about 1 hour and 15 minutes. Cool, slice and enjoy.
Shake all ingredients together in a jar; cap and chill in refrigerator for several hours or overnight.
Cream the cheese and oleo. Add powdered sugar, vanilla and coconut. Spread over cake; top or sprinkle cake with pecans.
Melt butter, cocoa and hot water. Mix well with flour and sugar. Add rest of ingredients. Pour in greased and floured sheet cake pan. Bake at 400° for 15 to 19 minutes.
Beat butter for 30 seconds; add sugar and beat until fluffy. Add vanilla and 2 teaspoons of water; beat well. Stir in flour and pecans. Shape into 1-inch balls. Place on an ungreased cookie sheet. Bake in a 325° oven about 20 minutes. Cool completely. Gently shake on powdered sugar. Makes 36 cookies.
In a bowl, sift the dry ingredients. Make 3 holes in this mixture. Add the oil, vinegar and the vanilla, filling the holes. Pour the cold water over the top. Stir with a fork. Pour into a greased 8 x 8-inch pan. Bake at 350° for 30 to 40 minutes. Cool and frost. Easy and delicious!
Slice onions in 1 1/2-quart buttered casserole. Salt lightly. Top with chips, then cheese. Combine soup and milk and pour over. Bake at 350° for 45 minutes, covered; then another 30 minutes, uncovered.
Melt butter. Add sugar and mix well. Add eggs, one at a time. Add flour, vanilla and nuts. Bake at 325° for 35 minutes in a long pan.
Dissolve Jell-O in boiling water. Add ice cream. Stir until melted completely. Add pineapple and nuts. Chill in refrigerator. Congeals rapidly. Cut in squares. Serves 5 to 6 people.
Cook rice as directed; omit butter. Substitute 1 cup beer for 1 cup water in each package of rice. Add rest of water as called for. Add curry powder to mayonnaise and into rice. Add rest of ingredients.
Dissolve the first 3 ingredients in 2 cups boiling water. Add the cold water. Freeze until firm. Makes 18 pops.
Put all ingredients except vinegar in a small saucepan; mix well and bring to a boil. Add vinegar, stirring constantly. Put in piece of butter the size of a walnut. Boil until thick. To serve, cut boiled eggs in half and pour sauce over them.
Mix all in bowl. Pour 1/2 of batter into 9 x 13-inch greased pan. Spread can of apricot pie filling over batter. Top with rest of batter. Sprinkle with cinnamon-sugar. Bake at 350° for 30 to 35 minutes.
Mix lemon juice and Eagle Brand milk. Add whipped cream. Blend in pecans and cherries.
Crush wafers; sprinkle 2/3 of crumbs in bottom of 9 x 13-inch pan. Cream butter and powdered sugar together; add the beaten egg yolks, melted chocolate and nuts. Fold in stiffly beaten egg whites and vanilla. Spoon on top of crumbs; cover with remaining crumbs. Freeze until solid. Cover with chocolate chip mint ice cream. Freeze. Keeps well in freezer.
Mix all ingredients together and bake in 350° oven until slightly brown, approximately 45 minutes.
Cook chicken (boil and debone); set aside. Take 1 cup broth from chicken. Mix with the flour and salt. Place on floured surface. Roll out with rolling pin. Cut into 1 1/2-inch slices with knife. Pick up and pinch to desired length. Drop into boiling broth. Cook until tender. Add 1 can of cream of chicken and stir.
In large saucepan, combine cheese, Parmesan, butter and milk. Stir constantly until smooth. Toss pasta lightly with sauce, coating the pasta well. Serves 4 to 5.
In heavy kettle, cook bacon until crisp. Remove to drain. To drippings, add carrot, potato, salt, onion and boiling water. Cover and simmer 15 minutes or until tender. Add sage, paprika, pepper and parsley. Measure flour into bowl and gradually blend in milk. Stir into vegetable mixture; cook until soup thickens. Crumble bacon over each serving. Makes 4 servings.
Cook carrots in water for 10 minutes, drain and cool. Mix the onions and pepper with carrots. Mix all other ingredients; add to carrots as a marinade. Store in refrigerator at least 12 hours before serving. Keeps a long time.
Bake according to directions on box. As soon as cake is removed from the oven, pour or spoon some of the Orange Glaze mixture between cake and side of pan. Remove cake from cake pan. Make slits with knife in cake. Pour remaining glaze over cake.
Cream the butter and sugar. Beat in eggs and vanilla. Stir in zucchini and 1 tablespoon grated orange peel. Stir dry ingredients together. Alternately stir in the flour mixture with 1/2 cup orange juice until blended. Pour into a greased and floured Bundt pan. Bake at 350° for 55 to 65 minutes or until a toothpick comes out clean. Cool on wire rack for 15 minutes. Remove from pan. Cool for 45 minutes.
Line an 8 or 9-inch pie pan with green chilies or jalapeno peppers, sliced or dried. Grate cheese and fill pan. Beat eggs and pour over cheese. Bake at 275° for 45 minutes.
Cream shortening and butter; gradually add sugar, beating well at medium speed of electric mixer. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla. Beat egg whites (at room temperature) until stiff peaks form. Gently fold into batter. Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350° for 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans; cool completely.
Melt butter and sugar; cool. Add oatmeal. Sift flour, soda and salt together and add to butter mixture. Add nuts. Reserve 1 cup mixture. Put remainder of mixture into greased 9 x 13-inch pan.
Cook sugar, milk, margarine and cocoa for 1 1/2 minutes. Start counting when mixture has reached a full boil. Remove from fire and add oats, nuts, vanilla and peanut butter, if desired. Beat until well blended. Spoon onto wax paper. Makes 48 cookies.
Boil vinegar and sugar for 3 minutes and cool. Add oil, catsup, onion, salt and Worcestershire sauce. Pour into clean container and add whole garlic cloves, if using. Refrigerate and let blend before using. Recipe can be halved.
Combine cake flour, baking soda, sugar and salt together. Add sour cream and shortening; beat for 2 minutes. Add melted chocolate, vanilla, eggs and hot water. Beat for 2 minutes. Pour into prepared pan and bake for 25 minutes for sheet cake and 25 minutes for layer cake or until springs back when touched.
Lightly grease 13 x 9-inch pan and put in half of the bread cubes. Place the processed cheese and ham over the bread. Add the remaining bread. Beat the eggs, milk and seasonings together. Add onion flakes. Pour mixture over bread, ham and cheese. Sprinkle Cheddar cheese on top. Sprinkle with paprika if desired. Refrigerate overnight. Bake at 375° for 45 minutes or until set. Cut into wedges.
Mix well with hands and form into balls. Let set. Melt a 12 ounce package chocolate chips with 1/3 cake of wax in a double boiler. Dip balls in chocolate and put on waxed paper. Makes about 80 balls, depending on size you make.
Make sauce of first 3 ingredients. Bring to boil over medium heat, stirring constantly. When thickened, pour into well-greased 13 x 9 x 2-inch pan. Sprinkle with chopped nuts. Set aside.
Mix margarine and garlic. Spread on muffin halves. Cut each muffin half into 4 wedges. Place 1 slice pepperoni and 1 tomato half on each muffin wedge. Place in broiler pan.
Cook meats. Chill overnight and skim fat off. Add all ingredients and simmer until done. Simmer for several hours. If stew is too thin, add a few crushed saltine crackers.
Mix and pour into buttered casserole dish. Bake about 30 minutes at 300°. Remove from oven and put on topping.
Mix butter and crumbs into a 9 x 13-inch pan. Bake at 325° for 10 minutes. Let cool completely. Mix milk with pudding mix. Add ice cream. Spread over crust. Spread on Cool Whip and refrigerate overnight.
Combine all ingredients, except chips, in a large bowl. Beat slowly at first, then at high speed for 2 minutes. Fold in chips. Bake at 350° for 1 hour in greased and floured 10-inch tube or Bundt pan. Cool completely before removing from pan. Serves 12 to 16.
Thaw crabmeat. In medium skillet, melt 4 tablespoons butter. Saute onion, green pepper, scallion, parsley and mushrooms until soft, but not brown. Reserve.
Dissolve both Jell-Os in boiling water. Add pineapple juice. Set aside to thicken slightly. Whip Pet milk. Combine cream cheese and marshmallow cream. Add whipped milk. Fold ingredients in Jell-O mix. Add crushed pineapple. Put in serving bowl and chill.
Slice carrots diagonally. Combine all ingredients. Simmer 15 to 20 minutes, until tender. Ready to serve.
Mix oil, sugar and eggs in large bowl. Stir in dry ingredients, then fold in apples, nuts and vanilla (mixture will be very thick). Pour mixture into 9 x 13-inch greased baking dish.
Wash and place spinach in large salad bowl. Drain and add mandarin oranges along with broken walnuts.
Cream together brown and white sugar and margarine. Add eggs, cinnamon, vanilla and raisins. Slowly add flour. Add baking soda that has been dissolved in 2 teaspoon milk. Drop by teaspoonfuls onto a greased cookie sheet. Bake at 350° until lightly browned.
Bring water and salt to a boil in a covered medium size saucepan. Stir in rice. Cover and remove from heat. Let stand while preparing chicken.
Mix all ingredients together and add 1 box of Jiffy corn muffin mix. Bake in a greased hot pan or skillet at 400° for 30 to 35 minutes.
Mix together; pat in pie pan. Bake 10 to 12 minutes. Fill with favorite filling.
Melt caramels with cream or milk in double boiler. Mix flour, oatmeal, salt, soda, brown sugar and melted butter. Pat 1/2 of this mixture in a 9 x 12-inch ungreased pan. Bake at 350° for 10 minutes.
Mix sugar and milk and melt; add cocoa. Boil for 5 minutes. Turn off heat. Add vanilla, butter, peanut butter and oats. Drop on plastic wrap and cool in refrigerator.
Cook broccoli with 1 teaspoon salt. Drain and saute onions in margarine. Add cheese and seasoning. Cook on medium heat. Add other ingredients.
Make mix according to package. Add 3 tablespoons creme de menthe. Place in greased jelly roll pan. Bake until top springs back. While warm, spread 1 can hot fudge sauce over top. Cool completely. Mix 3 tablespoons creme de menthe in 8 ounces Cool Whip. Spread over cooled cake.
Sift first 4 ingredients together, then add next 5 ingredients and mix well. Bake at 350° until done; let cool.
Have strawberries partially thawed. Dissolve jello in 1 cup boiling water. Add partially thawed strawberries, pineapple and mashed banana. Divide mixture in half. Pour half in dessert bowl and set in refrigerator. After jello has set, spread sour cream over jello mixture. Add remaining jello and set in refrigerator again. Serve with Cool Whip on top if desired. Makes enough for 6.
Mix chocolate chips, cinnamon, sugar and nuts together. Mix other ingredients for batter. Pour 1/3 of batter in pan. Sprinkle with cinnamon and sugar. Put 1/2 package of chocolate chip-brown sugar mixture and batter. Pour remaining batter, then sprinkle with rest of mixture and top with chocolate chips. Bake in a 350° oven for about 40 minutes.
Combine all ingredients in a large bowl; mix well. Chill overnight. Serves 12.
Mix wet ingredients. Sift dry ingredients. Blend both parts together. Add prunes. Bake at 350° for 35 to 40 minutes.
In saucepan, melt butter; add onion and cook until transparent. Place in casserole dish with rice and beef consomme. Bake at 350° for 1 hour.
In 1 1/2-quart bowl or casserole, combine ground beef and onion. Cook, uncovered, on High for 5 minutes, stirring 3 times. Drain off fat. Blend in flour and salt. Add soup and Worcestershire sauce. Cook, uncovered, on High for 4 minutes, stirring after every 2 minutes. Stir in sour cream. Serve on buns. Makes 8 to 9 servings.
Layer pickling cucumbers and onions in deep container. Mix remaining ingredients thoroughly until sugar is dissolved. Pour on cucumbers and onions. Cover and refrigerate. Pickles are ready to eat after 24 hours. Pickles can be stored in refrigerator up to 1 month. Makes about 1 1/2 quarts.
Mix Crisco and 1/2 cup sugar together and cream thoroughly. Add egg and beat well. Sift plain flour, measure and sift again with baking powder, salt and nutmeg. Stir dry ingredients into creamed mixture alternately with milk and blend thoroughly. Bake at 350° in greased muffin tins. Mix together 1 cup sugar and cinnamon. Melt margarine and dip the baked muffins in before rolling in sugar and cinnamon mixture. Serve warm or cold. Makes 12.
Simmer ribs in pot of salted water about an hour to an hour and a half, just until tender; let cool. Place in a shallow baking dish. In a small bowl, mix the rest of the ingredients. Spread over the ribs, saving the rest for basting. Cook over medium-hot fire or in broiler. Grill, turning and basting, until brown and crusty, about 15 minutes.
Add peaches to sugar and juice; let stand 1 hour. Pack in containers and freeze.
Heat milk. Combine sugar, cornstarch, coca, and salt. Add warm milk and stir thoroughly with wire wisk. Cook until mixture thickens. Add vanilla and margarine. Serve immediately over buttered home made biscuits.
Grease a 9 x 13 x 2-inch casserole dish. Place croutons on bottom. Top with sausage. Combine eggs, milk and dry mustard. Cover and refrigerate overnight. The next morning, preheat oven to 300°. Spread onions on top and cover with mushroom soup. Sprinkle with cheese. Bake for approximately 1 hour.
For crust, mix hot roll mix according to crust recipe on box. Roll out, place on pizza pan and allow to bake at 425° for 15 minutes. Remove from oven. Cover with pizza sauce, add cheese, then top with your favorite topping. Sprinkle with pizza seasoning. Bake at 425° for 10 to 15 minutes or until cheese is melted and crust is brown.
Squeeze juice of lemon and add to rest of ingredients, folding in egg whites last. Bake in unbaked shell at 350° for 40 to 45 minutes until center tests clean.
Beat eggs; add remaining ingredients. Bake at 325° for 1 1/2 hours in greased loaf pans. Makes 2 loaves.
Simmer chicken with all the vegetables and herbs until tender. Remove the chicken from the stock after cool. Skin the chicken and cut into 4 pieces.
Melt butter in large shallow pan over low heat. Stir in worcestershire and seasoned salt. Add cereals and nuts. Mix over low heat until all pieces are coated. Bake at 250° for 15 minutes. Spread out on absorbent paper to cook. Yields 7 1/5 cups.
Mix sugar and flour together. Add rest of ingredients; mix well and pour into 2 (9-inch) pie plates. Bake at 350° for 30 minutes.
Preheat oven to 350°. Cook noodles according to package directions. Add soup, milk and tuna. Bake 20 to 30 minutes.
Bring ginger, vinegar, sugar, cinnamon sticks and salt to a boil. Put peaches in until tender. Put peaches in jar and pour mixture over and seal.
Grease lightly a 4 quart casserole dish. Peel and cook potatoes. Mix cream cheese and sour cream. Mash potatoes. Add sour cream and cream cheese mixture. Add other ingredients. Put in casserole dish. Cover tightly. Store in refrigerator until ready to use. Bake 20 to 30 minutes with lid on first half, then remove. Garnish with shredded cheese and serve. The potatoes will fluff up again after they have been baked. Can stay in refrigerator for a week.
Beat egg white in a fairly large bowl until foamy. Add the sugar, a little at a time, while beating to form a meringue. Set aside. Mix egg yolk into pie mix very carefully until no lumps can be seen. Stirring constantly, add milk and cook on medium-high heat until mixture comes to a boil. Fold into meringue and let cool. Pour onto a baked and cooled pie shell. Mixture thickens as it cools.
Pour gelatin in pan. Pour pineapple over this and heat to dissolve. Cool in refrigerator until begins to congeal. Add buttermilk and stir. Congeal a little more, then add nuts and whipped topping. Stir well and congeal firm.
Combine thoroughly the sugar, cocoa, flour and salt. Add slowly to dry mixture the milk. Cook over medium heat until thick. Add margarine and vanilla. Pour into cooled, baked pie crust. Top with meringue and cook in 350° oven until peaks are brown.
Heat oven to 400 degrees. Saute onion and celery. Set aside. In saucepan, melt butter, add flour and salt. Mix. Add evaporated milk and enough oyster juice to make 1 1/2 cups of white sauce. Place oysters, potatoes, celery and onion in bottom crust. Pour white sauce in. Cover with top crust. Aerate by using a knife to slit a few small holes in top crust. Be sure top crust and bottom crust are well sealed. Place on aluminum foil on cookie sheet. Cook for 30 minutes or until crust is done.
Cream butter;	add beaten eggs and mashed beans; sift dry ingredients together. Add sugar	mixture, then apples, nuts, raisins and vanilla. Mix well; pour into well greased and floured tube or Bundt pan. Bake at 375° for 45 to 50 minutes. Glaze and decorate with nuts and cherries.
Prepare cornbread mix according to package directions. While it's baking, fry bacon in medium size saucepan until lightly browned. Add butter; heat until melted. Stir in flour until blended. Gradually stir in broth, then milk. Stir over medium heat until mixture simmers. Simmer, stirring often, for 4 minutes, until thickened. Add green onion, pimento, hot pepper sauce and chicken; cook and stir for about 2 minutes. Cut cornbread into 8 squares.
Saute onion in butter. Prepare broccoli in water as directed on package. Drain. Combine all ingredients together. Mix well. Pour into casserole dish. Bake at 350° for 45 minutes. May add bread crumbs if desired.
Boil corn syrup, brown sugar, butter and salt for 5 minutes. Take off stove; add baking soda and vanilla. Pour over popcorn and mix well. Spread into 2 (9 x 13-inch) pans. Bake for 1 hour at 225°, stirring every 15 minutes.
Whip cheese and sugar until creamy. Add peanut butter and blend. Add milk and blend. Fold Cool Whip into mixture. Pour into pie shell; freeze. Cover after frozen and it will keep a long time.	Before serving, remove from freezer about 20 minutes to 1/2 hour.
Mix broth and soup in large pan and bring to a boil. Add steamed broccoli and reduce heat. Simmer, covered for about 5 minutes. Heat butter in pan and add chopped onion, saute until tender. Add flour to butter & onions. Cook for 1-2 minutes. Gradually stir in milk with onion and flour mixture. Cook until thickened, about 5-10 minutes. Add salt and pepper, mix well. Stir milk mixture into broccoli mixture. Add the 2 cheeses and simmer for about 15 minutes. Serves 4-6 people.
Cook ham in butter until lightly browned. Add remaining ingredients. Heat; stir often. Makes 2 to 3 servings.
Cook bacon until crisp. Reserve drippings and saute onions until soft. Stir in brown sugar, vinegar and salt. Simmer 20 minutes. Mix with beans in crock-pot and cook 4 to 5 hours, high to low.
Flake salmon in 2 1/2-quart casserole. Add soup, rice, sherry, onion, lemon juice and water. Mix well. Bake 45 minutes at 375°.
Beat eggs. Add remaining ingredients. Place in a buttered 1 1/2-quart casserole dish. Bake at 375° for 40 to 45 minutes or until firm.
Sprinkle 2 teaspoons cornmeal on the bottom and sides of a greased 8 x 4 x 2-inch loaf pan; set aside.
Add shortening, sugar and salt to scalded milk. When cooled to lukewarm, add yeast and half the flour and beat well. Let rise until light in a warm, draft-free place. Add egg and remaining flour. Mix well and let rise. Roll dough into oblong strip about 1/4-inch thick and 13 x 9 inches. Spread with melted butter, brown sugar, nuts and raisins. Roll up like a jelly roll and form into a ring on a greased baking sheet. With scissors make cuts two-thirds of the way through ring at 2-inch intervals. Turn each cut section on its side. Cover and let rise until double in bulk. Bake about 30 minutes in hot oven (375°). Frost while hot with a thin icing made by combining the milk and confectioners sugar.
Cream margarine and sugar until fluffy. Add eggs, beating well. Stir in banana. Combine flour, baking powder, baking soda and salt. Add to creamed mixture, mix just until smooth. Fold in pineapple and coconut. Spoon into 2 greased 9 x 5 x 3-inch loaf pans. Bake at 350° for 1 hour or until tests done.
Combine all ingredients, except 1/2 cup nuts, in a medium bowl. Refrigerate several hours or overnight while shaped and wrapped in plastic wrap. Roll in nuts and serve with crackers or bread sticks.
Cream together first 3 ingredients, then add remaining ingredients. Bake at 350° for 25 minutes.
Makes 12 to 14 servings. Preparation time: 10 minutes. Cooking time: About 2 1/2 to 2 3/4 hours.
Pull crumbs from inside of bread and measure, packing lightly. Place in bowl the melted butter and crumbs, thoroughly mixing with 2 forks. Wash fresh spinach several times to thoroughly wash. Drain well and cook in a small amount of water in covered saucepan until tender. When done, drain thoroughly and chop fine. Season with 1/2 teaspoon salt and pepper to taste. Place spinach in a well buttered casserole or shallow baking dish (not too large as this is a small recipe). Make 2 depressions in spinach with a spoon. Drop the raw eggs into these depressions. Sprinkle eggs slightly with salt and pepper. Heat milk and cheese until cheese is melted. Season and pour cheese sauce slowly over the eggs and spinach. Cover with the buttered bread crumbs and bake in a 375° oven for about 25 minutes. If not brown at this stage, place under broiler to brown and serve. Serves 2 to 3.
In a large bowl, combine dry ingredients. Stir in moist ingredients; mix well. Pour into a greased 9 x 13 baking pan.