HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix juices and water together. Add approximately 1 liter ginger ale or 7-Up to each bowl of punch just before serving. Serves around 150.
Mix sugar, salt, water, syrup and peanuts together in a 10-inch skillet. Bring to a good boil and cook until the peanuts and syrup turn a light brown. Remove from heat and add soda. Mix well. Pour onto greased cookie sheet to cool. Remove from pan and break into pieces. Store in a sealed or airtight container.
Bake at 350° for hours. Mix together and put on topping after baking.
Layer half of bread in ungreased baking dish (8 x 8 x 2-inch). Mix turkey, onion, green pepper, pimento, salt and sage. Spread over bread. Top with remaining bread. Beat eggs and mayo. Stir in milk and soup. Pour on bread. Sprinkle with paprika. Bake at 325° uncovered until casserole is set and top is golden (1 to 1 1/2 hours). Take out a few minutes before done. Top with cheese. Return to oven to melt cheese.
Prepare pastry for single crust, place in a 10-inch tart pan. Trim pastry even with rim of pan. Do not prick. Line pastry shell with a double thickness of foil. Bake at 450° for 5 minutes. Remove foil, bake 7 minutes or until done. Remove from oven. Reduce temperature to 325°.
Mix 1 cup of pancake mix with milk. Add a dash of salt and pepper, Worcestershire sauce and a touch of Tabasco. Mix thoroughly until the mix pours easily from a spoon. Pat pickle chips dry. Dip pickles in batter, then into cooking oil (400°). Brown pickles on both sides; drain and serve.
Slice bacon strip into thirds. Cut livers into 1 inch pieces. Marinate livers in French dressing and garlic salt for 15 mins. Place liver in 1 piece of bacon with a slice of chestnut. Wrap up and secure with toothpick. Place on a wire rack sprayed with Pam. Place another pan under grill to catch bacon drippings. Bake at 400° until bacon is crispy, usually 35-45 mins.
Heat all ingredients in a saucepan on the stove, except for pork chops. Put pork chops on barbecued grill, and brush on the mix. Cook until done. Really good tasting.
Scald milk. Mix dry ingredients together. Add scalded milk, stirring constantly. Cook in double boiler until smooth and thick, about 15 minutes. Beat egg yolks slightly and add small amount of hot mixture to them. Add this quickly to remainder of hot mixture and cook about 3 minutes more. Add butter and vanilla. When partly cool, slice bananas into pie shell. Cover with filling and serve with sweetened whipped cream.
Mix flour, oatmeal, brown sugar and butter until crumbly. Press 1/2 of crumbs in 9-inch pie pan. Cover with rhubarb. Combine sugar, cornstarch, water and vanilla together. Cook until thick and clear. Pour over rhubarb. Top with remaining crumbs. Bake at 350° for 1 hour.
Combine all ingredients. Drop by large spoonfuls into small amount of hot oil. Smooth down with back of spoon. Brown on both sides. Top with oleo, sour cream or salsa.
Place beets and juice in pan. Add vinegar, sugar, water and salt. Heat until sugar dissolves. Cool to room temperature.
Mix glue and applesauce together. Add dry ingredients. Knead by hand. Roll out and cut with cookie cutters. Add a small hole in top by using a small straw. Allow to dry (about a day). Add ribbon and hang.
Mix milk, sugar and caramels. Cook slowly until caramels are dissolved. Increase heat and cook until soft ball. Add chocolate bits and peanut butter.
Freeze rolls of cookie dough; slice one roll into 40 (1/8-inch) slices. Arrange cookie slices in a well-greased 15 x 10 x 1-inch pan. Press cookie dough together to form bottom crust. Set aside.
Mix flour, butter and pecans. Press in bottom and sides of 9-inch pie pan. Bake at 350° until brown (30 minutes). Cool. Cream together cream cheese, 1/2 Cool Whip and sugar. Spread over cooled crust. Mix pudding and milk. Spread over cream cheese mixture. Top off with rest of Cool Whip. Sprinkle with pecans. Refrigerate.
Wash and cook potatoes (do not peel) until done, about 35 to 40 minutes. Drain. Hard-boil eggs. Chop celery, onions and olives. Peel potatoes and eggs and cut into medium size pieces. Mix in celery, onions and olives. Sprinkle in celery seed as you are doing this. Mix mayonnaise, vinegar and mustard together, then mix into potato mixture.
Mix eggs, oil, sugar and vanilla together. Add the zucchini and pineapple. Combine the dry ingredients and add to the zucchini mixture, mixing well. Add nuts and raisins and blend. Pour into 2 greased and floured loaf pans. Bake at 350° for 55 to 60 minutes. Cool for 10 minutes in the pan, then turn onto racks.
Heat first 5 ingredients, stirring until margarine melts. Pour over chicken arranged in baking dish. Bake at 350° for 1/2 hour. Turn chicken, sprinkle with paprika and bake another 1/2 hour.
Mix and let set overnight. Start baking in cold oven. Bake for 20 minutes at 325°. Serves 10 to 12.
For pepper, you may use pepper juice or white pepper before cooking or coarse ground pepper after cooking.
Combine dry ingredients. Add mayonnaise, water and vanilla; mix well. Bake at 350° for 25 to 30 minutes. Makes 2 (8-inch) layers.
Combine cake mix, pudding, eggs, water and the oil in a large mixing bowl; blend well. Then beat at medium speed for 4 minutes. Pour into a greased and floured 13 x 9-inch pan. Bake at 350° for 45 to 50 minutes, or until tests done. Cool in pan about 15 minutes.
Cut apples in eighths; spread in well-greased dish. Mix dry ingredients. Cut in fat until coarse like cornmeal. Sprinkle mixture. Bake at 350° until fruit is soft and crumbs are brown.
Blend first 5 ingredients in the blender. Pour into a 9 x 13-inch pan (which already has crust in it). Freeze. This is a very delicious treat.
Mix everything together (in order for best results). Preheat oven to 400°. Get skillet very hot. Put 1 to 2 Tbsp. of oil in skillet. Pour in mixture and cook for 20 minutes or until brown.
Mix everything together except 2 cups of the flour. Let stand 20 minutes in warm place. Add rest of flour and let rise until doubled in bulk, about 1 hour. Roll dough out on a lightly floured board. Cut in rounds; dip in butter and fold over. Bake at 375° for 15 to 20 minutes until lightly brown.
Mix all ingredients into a ball. Roll in 3 tablespoons parsley flakes and 2 teaspoons Italian seasoning.
Slice chicken breasts 1/3 of an inch. Put it in a deep container. Add soy sauce, ground pepper and lemon juice. Marinate for an hour. In a frying pan, put oil. Wait until the oil is hot and then fry the chicken (medium fire) for about 3 minutes. Turn and cook for another 2 minutes. After the chicken is cooked, take it out of the pan and put it aside.
Soften cream cheese in medium bowl. Cream together with powdered sugar. Mix well. Fold in Cool Whip. Mix well. Gently fold in fruit cocktail and pour in pie crust. Let stand until firm.
Preheat oven to 400°. Grease a 10-inch pie plate. Brown ground beef and chopped onions; drain. Stir in taco seasoning. Spread 2 cups meat mixture in greased pie plate. Top with green chilies. Beat until smooth the milk, eggs and Bisquick; pour over meat mixture. Bake for 25 to 30 minutes, or until knife inserted in center comes out clean. Serve with desired toppings. Makes one 8-inch pie or 6 servings.
Place a layer of pork	chops in ovenproof dish. (May brown pork chops, if desired.) Salt and pepper chops. Sprinkle uncooked rice on top of chops. Pour chicken rice soup on top. Bake in a 350° oven for 45 minutes or until done.
Peel onions and scoop out small hole in top of each. Place in glass baking dish. Put 1 slightly rounded tablespoonful of brown sugar in the hollow of each onion. (I use a small handful.) Dot with margarine. Microwave loosely covered with waxed paper, on High for 8 to 10 minutes or until tender, basting with pan juices twice. Sprinkle with parsley. Let stand for 3 minutes. You can bake these in the oven at 350° for 45 minutes to 1 hour.
Mix dry ingredients in heavy pan. Stir until well blended. Add egg yolks and milk. Place over low heat and cook until very thick. Add butter and vanilla and put in cooked pie shell. Beat egg whites stiff, adding 6 tablespoons sugar gradually. Put on pie and brown.
Saute onion in oleo. Mix with other ingredients, other than potato chips. Put in casserole and top with potato chips, crushed. Bake at 350° for 30 minutes.
Brown beef gradually over high heat; add other ingredients. Mix well and bake at 325° for about 30 to 45 minutes.
Preheat oven to 350°. Grease and lightly flour a 9 x 13-inch pan. Cream shortening. Add sugar. Beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift together flour and spices. Add alternately with buttermilk. Blend well after each addition. Pour into pan. Bake 35 to 40 minutes or until done.
Brown ground chuck and diced onion. Add salt and pepper to taste. Drain and pour spaghetti sauce into beef, just 3/4 of jar. Boil lasagne noodles until tender; drain. Prepare 9 x 13-inch dish by pouring sauce on bottom, just enough so noodles won't stick.
Mix cornstarch and 1 cup sugar in 2-quart saucepan. Beat egg yolks well. Add egg yolks and milk to sugar mixture. Cook until thickened. Stir in vanilla. Add butter.
Mix together the lemon juice, lemon rind, sugar and egg yolks; cook in double boiler until mixture begins to thicken. Add egg whites; cook about 1 minute. Cool. Before serving, garnish with whipped cream; top with a cherry. Serves 4.
Line a pastry lined 9-inch pie plate with a double thickness of foil. Bake in a 450° oven for 8 minutes. Remove foil. Bake for 4 to 5 minutes more until golden. Cool on a wire rack.
Cut the tomatoes into wedges.	Peel and cut the cucumber into 1-inch chunks. Combine the remaining ingredients and mix well. Pour this mixture over the vegetables and refrigerate. Stir several times to coat. Let stand for several hours to allow the flavor to blend.
Preheat oven to 350°. Mix crumbs, butter and 2 tablespoons sugar. Spoon about 1 tablespoon of mixture into ungreased muffin cups. Press in firmly. Beat cheese and sugar together until fluffy. Add eggs one at a time. Fill crumb-lined muffin cups 2/3 full. Bake 30 minutes or until toothpick inserted near center comes out clean.
Mix all ingredients. Simmer 1 hour. Great on steaks, ribs or chicken.
In large mixing bowl, combine ground meats, bread crumbs, 1 cup of the half and half, eggs, onion and seasonings. Form 1-inch meat balls.
Mix water, bulgur, onion, salt and garlic powder in 2-quart casserole. Cover tightly and microwave on High 6 to 8 minutes or until boiling; stir. Cover and let stand until water is absorbed, about 10 minutes. Cut thin slice from stem end of each bell pepper. Remove seeds and membranes; rinse. Arrange peppers, cut ends up, in circle in pie plate (9 x 1 1/4 or 10 x 1 1/2 inches). Crumble ground beef into bulgur mixture; stir in 1 cup of the tomato sauce. Fill each pepper with about 1/2 cup mixture. Pour remaining tomato sauce over peppers. Cover tightly and microwave on High 12 to 14 minutes, rotating pie plate 1/2 turn after 7 minutes, until beef mixture is done (160° on meat thermometer). Sprinkle peppers with cheese; let stand, uncovered, 5 minutes.
Brown rice and mushrooms in butter; add soups. Place in oven for an hour at 375°.
Melt chocolate in 1/2 cup of boiling water. Cool. Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating after each. Add vanilla and chocolate; mix until blended. Sift flour with soda and salt. Add sifted dry ingredients alternately with buttermilk to chocolate mixture, beating after each addition until batter is smooth. Fold in stiffly beaten egg whites. Pour batter into 3 (8 or 9-inch) layer pans, bottom lined with wax paper. Bake in 350° oven for 30 to 40 minutes. Cool. Frost with Coconut-Pecan Frosting.
Preheat oven to 350°. Beat egg whites until stiff. Add 3/4 cup sugar, add 1/4 cup at a time. Add vanilla and fold in chips. Drop by teaspoon on foil-covered cookie sheets.
Dissolve the Jell-O and marshmallows in the boiling water. Add the remaining ingredients. Makes 2 good size molds.
Knead all together with hands. Add up to 3 tablespoons of water, as required. Shape into walnut-sized balls. Cook in 375° oven 15 minutes or until crisp outside.
Combine all ingredients. Transfer dip to a tray and serve with assorted vegetables or crackers. Makes 3/4 cup.
Place chicken in buttered 9 x 13-inch Pyrex dish. Stir together soups and milk. Pour over chicken. Spread frozen peas over top of soup. Lay slices of cheese to cover the peas. Top with a layer of Tater Tots. Bake at 325° for 1 hour until bubbly and Tots are golden brown.
Layer ingredients in 9 x 13-inch pan as listed. Top with cheese. Bake at 350° for 20 to 30 minutes or until bubbly. Serve with nachos.
Cook ingredients slowly in saucepan, stirring constantly so it doesn't curdle. When thickened, remove from heat. Add mustard as preferred (don't need much). Little mayonnaise to give more zip. Add celery seed, if preferred. This makes a small batch; can increase ingredients accordingly for larger amounts.
Mix cream cheese, pineapple, pepper and onion. Add remaining ingredients and mix well. Shape in ball. Cover in nuts and chill.
Line dish with vanilla wafers. Slice bananas and put over crackers. Drain pineapple and put over bananas. Spread Eagle Brand over pineapple. Spread Cool Whip over Eagle Brand. Sprinkle with coconut and nuts. Put in refrigerator for 2 to 3 hours. Slice and serve.
Beat eggs and sugar together one at a time; add oil and mix well. Add flour, soda, salt and spices sifted together and mix. Add carrots last. Bake in three layers at 350° for 25 to 30 minutes. Cool and ice cake.
Combine 1/2 cup catsup, hamburger, eggs, chopped onion, cracker crumbs, salt and pepper to taste in a 3-quart baking dish. Combine 1/2 cup catsup, vinegar, water, brown sugar and mustard. Punch hole in meat loaf and pour sauce over top. Bake at 350° for 45 minutes.
Cook bacon in frypan. Remove bacon and crumble. Add sugar, salt and flour to bacon drippings. Beat egg and add vinegar and water and set aside. When ingredients in frypan are thick and sauce-like, add the remaining mixture. Continue to cook and stir.
Drain pineapple, saving the juice. Bake cake according to directions substituting water with the pineapple juice.
Mix all ingredients well and pour into a greased 9 x 13-inch pan. Sprinkle with paprika. Bake 45 minutes at 350°.
Wrap a slice of bacon around each sausage and secure with a toothpick. Layer the wrapped franks and brown sugar half at a time in a slow cooker. Cook on low for 3 to 4 hours stirring occasionally.
Mix brown sugar and cornstarch and add the syrup drained from pineapple cubes; add the 1 cup water and 2 tablespoons vinegar. Cook, stirring constantly, until clear and thick. Stir in cubed meat, pineapple cubes and the pepper strips. Cook over low heat until heated through. Serve over cooked rice. Serves 4.
Cream oleo and sugar. Add eggs, one at a time, beating after each addition. Add sour cream and beat. Sift flour, baking soda and salt. Add to first mixture. Beat. Add vanilla and butter flavoring and mix. Flour and grease a large tube pan. Add cake to pan and bake at 275° for 1 hour and 15 minutes.
Cream butter and sugar until fluffy. Beat in egg. Blend dry ingredients. Mash bananas and add to mix.	Stir in nuts. Pour in greased floured loaf pan (1 large or 2 small pans). Bake at 350° until done.
Cut stew meat into small pieces and flour. Saute onions and mushrooms in butter or margarine. Remove from pan and brown the floured meat. Add the bouillon, mushrooms, onions, salt and pepper. Simmer for 1 1/2 hours. Add sour cream and simmer 30 more minutes. Serve over rice or noodles.
Combine both juices and punch into one container with orange slices and chill. Just before serving, add ginger ale.
In olive oil, saute garlic. Add broth, tomato paste and pepper. Bring to boil. Add rosemary and beans. Smash a few beans and stir. Reduce heat and simmer 20 to 30 minutes. Serve over pasta.
Place chicken in a covered casserole. Pour catsup and Coke over it. Bake at 350° for 1 hour or until tender. Pork chops, round steak or venison are good this way.
Combine all ingredients in a large mixing bowl. Form into 18 meatballs. Arrange in an 8 x 12-inch dish. Cover with wax paper.
Cook carrots until tender, as desired. Drain and place in even layer in baking dish. Mix all other ingredients and spread over carrots. Bake 15 minutes at 375°. Good with green beans also.
Pour 1 cup raw rice into cooker. Add 2 cups water. Secure lid. Microwave 4 minutes on high, 12 minutes on low. Let stand for 10 minutes (steam cooks rice). Fluff with a moist fork. Season to taste. Yield 3 cups rice or 4 to 6 servings. Cooking time can vary depending on wattage.
Saute onion in butter until soft in a large kettle. Stir in potatoes, salt, mustard, pepper and water. Heat to boiling. Cover and simmer 30 minutes or until potatoes are soft. Pour soup, a little at a time, into blender or food processor. Process until smooth. Return to kettle. Stir in milk; heat slowly until it boils. Stir in cheese. Pour in bowls; sprinkle with parsley.
Sift flour with soda and baking powder. Pour over rhubarb and bake at 375° until done.
Put all ingredients in saucepan on low heat for 30 minutes and let simmer. Cut up chipped ham. Add chipped ham to sauce. Amount of ham added is up to individual taste. Continue to simmer until ham is heated through. Serve on toasted bun with pickle relish.
Brown hamburger, bacon and onion. Add remaining ingredients. Mix well. Pour in 9 x 13-inch casserole dish. Bake at 350° for 1 hour. Uncover last 10 minutes.
Grease and flour Bundt pan. Mix all ingredients well. Pour into pan and bake at 325° for 1 hour and 5 minutes. Cool in pan before removing.
Cook ground beef, onion, salt, pepper and garlic powder until red disappears from meat. Add tomato sauce and simmer until ready to serve. Add grated cheese and stir slightly. Serve over Fritos with tossed salad and buttered French bread.
Pour mixture into a 9-inch unbaked pie crust. Bake at 375° for 50 minutes or until firm.
Mix cream cheese, sour cream and milk. Then add other ingredients and mix well. Bake at 350° for 20 minutes. Top with chopped nuts, if desired. Use with crackers.
Melt oleo in casserole dish. Place potatoes in melted oleo. Sprinkle with minced onions and add salt and pepper to taste. Place in oven at 425° in covered dish until tender, about 30 minutes. Remove lid and return to oven until brown.
Bring mixture (all but the Certo) to a boil. Boil 1 minute. Remove from heat and add Certo. Stir until thick. Pour into jars and seal.
Slice chicken breast. Put into flour, then egg. Heat oil and fry chicken. Drain oil. Put lemon, margarine, wine, parsley, pepper and salt in frying pan. Add mushrooms and simmer 10 minutes.
You will need a 13 x 8 x 2-inch rectangle pan (I prefer glass).
Prepare instant pudding as directed on package, omitting 1/2 cup milk. Stir in Cool Whip and sour cream until blended. Cut bananas into thin slices and stir in pudding mixture. Line bowl with vanilla wafers and pour banana pudding on top. Cover with vanilla wafers.
Lightly grease a 9-inch pie plate. Sprinkle shredded cheese and ham on bottom of plate. In food processor or blender, place biscuit mix, eggs, butter, milk, Parmesan cheese, onion, mustard, salt and pepper. Mix 30 seconds. Pour mixture over ham and cheese. Bake at 350° for 45 minutes. Any meat can be used in recipe.
Mix all ingredients except tomato paste. Bring to a boil. Cook 2 hours. Add tomato paste; cook 15 minutes, then serve or can.
Grind pears, apple, orange and lemon together. Add other ingredients. Cook slowly about 45 minutes to 1 hour. Pack in clean hot jars and seal while still hot.
Let the dough thaw until pliable. (To thaw dough in the microwave, remove frozen loaf from plastic tray and wrap in wax paper. Microwave on Low power for 6 minutes. Let dough rest for 15 minutes.)
Combine 2 tablespoons chopped chiles and next 6 ingredients; stir well. Add ground beef and stir just until blended. Shape mixture into 2 (4 x 2-inch) loaves. Place in an 8-inch square baking dish. Bake at 375° for 20 to 25 minutes.
Preheat oven to 375°. Mix graham cracker crumbs with butter or margarine, chopped walnuts and cinnamon. Press into a greased 9-inch pie pan. Combine sugar, salt, cream cheese, vanilla, almond extract and eggs. Beat until smooth. Blend in dairy sour cream. Pour into prepared crust. Bake for 30 to 35 minutes. Cool. Chill for 4 to 5 hours before serving. Serves 6 to 8.
Melt the chocolate chips, peanut butter and butter. Stir in the vanilla. Pour mixture over the Chex cereal; coat it real well. Add the powdered sugar; shake it up in a large bag or sealed container.
Put all fruit in a large mixing bowl. Sprinkle with 1 teaspoon sugar-free Tang and mix well but gently. Then add 1 small box sugar-free vanilla or lemon instant pudding. Again, mix well but gently. Chill before serving. Flavor improves overnight.
Heat oven to 350°. Grease two 9 x 5-inch loaf pans and sprinkle each with 1 tablespoon sugar, shaking pan to coat all sides. In a large mixing bowl, cream together eggs, oil, remaining 2 cups sugar and vanilla. Stir in zucchini and pineapple.
Pour syrup and sugar in a pot and bring to a boil. Stir in peanut butter and turn the burner off. Remove the pot from the burner. Stir in corn flakes until all are coated. Immediately spread mixture into a cookie sheet. After mixture has cooled, cut into squares and serve.
Bring water and sugar to boiling point and boil for 3 minutes. Cool. Add remaining ingredients and freeze in three 1/2 gallon cartons. Take out 1 hour ahead of serving time and thaw to a slush. When ready to serve, mix one quart ginger ale to a 1/2 gallon carton. Serves 50 people.
Heat soup. Dissolve Knox and water in hot soup. Cool slightly. Combine with other ingredients. Put in loaf pan or mold. Chill in refrigerator overnight. Serve with crisp crackers.
Brown bacon until crumbly; lay aside. Cook onion with mustard, vinegar and brown sugar in a little of the bacon fat for 20 minutes, covered. Put sauce and bacon over beans and bake at 350° for 1 hour.
Beat egg white until stiff. Add brown sugar and vanilla. Pour pecans into mixture and stir real good. Take out and put on greased cookie sheet. Do not touch on cookie sheet. Bake 30 minutes at 250°. Turn off oven and leave in for 30 minutes. Store in airtight container.
Cook and cut up potatoes. Put in a 9 x 13-inch dish and set aside. In a saucepan, combine all ingredients, except the butter and pecans. Cook and stir for 2 minutes, then add butter and pecans. Pour over potatoes. Bake, uncovered, for 20 to 25 minutes at 350°.
Combine flour, soda, salt, baking powder, cinnamon and nuts and set aside. Beat eggs lightly in a large mixing bowl. Add sugar, oil and vanilla. Beat until creamy. Stir in zucchini and pineapple. Add dry ingredients, stirring only until dry ingredients are moistened. Spoon batter into 2 well-greased and floured 9 x 5 x 3-inch pans and bake at 350° for 1 hour.
Melt marshmallows in milk and water on low heat. Mix in cherries, pineapple and nuts. Mix well. Put into tube pan. Let set for 7 to 10 days before cutting.
Sift flour, baking powder and salt. Separate eggs. Add milk to egg yolks and dry ingredients. Add melted butter. Beat egg whites well. Add.
Brown sausage and drain. Whip eggs. Add all ingredients. Pour into a 9 x 9-inch pan sprayed with Pam. Bake at 350° for 30 minutes. Cut in squares.
Melt margarine and chocolate squares. Add sugar and flour. Beat eggs and add to mixture. Add vanilla. Pour into ungreased pie pan. Bake at 300° about 30 minutes or until done.
Cut up bacon into short lengths and fry along with the hamburger and diced onions. Stir often to break up ground beef chunks. Drain off fat. Briefly boil or steam potatoes, celery and carrots until crisp-tender. Put meat-onion mixture into a roaster or large deep casserole. Gently fold in the cooked, drained vegetables, mushroom soup and tomato juice. Stir well. Fold in cooked, drained spaghetti and frozen peas. Lay slices of cheese on top before baking for 1 hour at 350°. Yield: 6 to 8 servings.