HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sugar, lemon juice and boiling water. Stir until dissolved; let cool. Then add pineapple juice, frozen lemonade and frozen strawberry daiquiri mix. Stir. Freeze in 2-quart Ziploc bags. Before serving, thaw until slushy and add 1 bottle of ginger ale per bag of frozen punch.
Melt oleo in a 9 x 13-inch cake pan. Combine flour and nuts. Mix in pan with oleo. Pat in bottom of pan. Bake at 350° for 25 minutes. Cool. Cream the cream cheese, sugar and Cool Whip. Spread on crust. Mix pudding and milk; spread over cream cheese mixture. Top with remaining cream cheese and sprinkle with nuts. Refrigerate.
Mix cake according to directions on box. Bake in a rectangle 13 x 9-inch pan. After cooling cake completely, frost as follows: mix pudding with milk and beat very little. Beat in cream cheese, then fold in Cool Whip. Frost cake with this mixture, then top with drained pineapple, shredded coconut, chopped walnuts and chopped cherries. Refrigerate 1 hour.
Brown ground chuck and drain fat. Stir in tomato sauce and taco sauce. Spread mixture evenly in casserole dish. Mix corn bread according to package directions, then add 1/2 of the French fried onion rings. Spoon corn bread and onion batter over the beef and bake at 425° for about 20 minutes. Remove from oven and top with grated cheese and the rest of the onion rings. Put back into hot oven for 2 to 3 minutes to melt the cheese. Serve hot.
Boil first 8 ingredients together for 3 minutes, and then let cool. After mixture has cooled, add 1/4 cup of cold water to which 1 teaspoon baking soda is added. Sift 2 cups of flour, 1 teaspoon baking powder together and add to mixture. Bake at 350° for 45 minutes.
Mix ground beef, rice, onion, salt and pepper in bowl. Roll into balls, brown in skillet without oil. Mix tomato sauce and tomato soup; pour over meatballs; simmer about 30 minutes and serve.
Place pineapple in saucepan. Bring to a boil, stirring constantly. Remove from heat and add jello, stirring until completely dissolved. Stir in buttermilk, coconut and pecans; cool. Fold in Cool Whip and mix well. Pour into 9 x 13-inch dish or pan. Chill until firm. Serves 15.
In a large pan, salt lean side with salts. Add liquid smoke and Worcestershire sauce, then flip over and do the same to the fat. Marinate in refrigerator overnight. Bake at 275°, covered, for 5 hours. Bake for 1 hour uncovered. Cover with barbecue sauce; cook at 325°. Rake off the fat, but leave the juices in the pan until completely finished cooking. Yields 8 servings.
Cook and stir until thickened all ingredients except coconut and walnuts. When thick, add walnuts and coconut.
Mix flour, baking powder and sugar in a large mixing bowl, then blend in milk, egg and oil. Cook at 350° in electric skillet. Yields 8 pancakes.
Break spaghetti into 2-inch pieces. Cook, drain and cool. Beat eggs lightly. Stir in milk, 1 cup cheese and garlic powder. Add cooked spaghetti and stir together.
Cream flour and butter. Then add chopped pecans. Press into 9 X 13 dish. Bake at 350° for 15 minutes. Cool.
Cream butter and sugar. Add egg and beat well. Add salt, vanilla and flour; mix well. Press through cookie press onto baking sheet. Bake at 425° for 8 minutes.
Cook potato in 1 cup water until tender. Mash potato and add water to make 1 cup and return to pan. Stir in currants. Cool to lukewarm. Put yeast into 1/2 cup warm water in large bowl. Stir until yeast dissolves. Stir in potato mixture, eggs, sugar and melted oleo. Stir in 2 cups flour with salt. Turn onto board. Knead until smooth. Place in greased bowl. Let rise 1 hour until double. Punch down. Divide in half. Makes two 8-inch round breads. Let rise again. Bake at 375° for 30 minutes or until golden brown.
Melt butter in Dutch oven. Stir in flour and cook over low heat until brown. Add celery, onions and bell pepper. Cook slowly until tender. Add rest of ingredients except shrimp and rice. Simmer, uncovered, 45 minutes. Add shrimp, cover and simmer about 7 minutes or until shrimp are pink and tender. Serve over hot rice. Makes 8 servings.
On a 9 by 13-inch cookie sheet, roll out 1 can pizza dough to edges of cookie sheet. Spread pizza sauce evenly over crust leaving 1/2-inch space around the edges of the crust. Sprinkle pepperoni and cheese evenly over sauce. Roll out remaining can of dough into a 9 by 13-inch rectangle. Carefully place this on top. With a pizza cutter, score into 16 rectangles. Bake at 400 degrees for 15 minutes. Serve warm.
Combine pretzels, butter and 6 tablespoons sugar and spread in a 9 1/2 x 13 1/2 glass dish. Bake for 30 minutes at 250° or until browned. Cool completely.
Separate cauliflower and chop up lettuce. Pour bacon bits on top of salad. Mix rest of ingredients and use as dressing for salad. Serves 12.
Combine peanut butter, egg and sugar and mix well. Shape into small balls and flatten with fork. Bake at 350° for 8 to 10 minutes.
Drain fruit. Mix in cheese and Cool Whip. Add jello (dry), then marshmallows and mix well. Let set in refrigerator for 2 to 3 hours until firm.
Boil sugar and Karo syrup together one minute. Remove from heat. Add peanut butter and Special K; mix well. Drop by spoonfuls onto wax paper. Re-shape and cool.
Spread toast with 3 tablespoons butter, then with deviled ham and cover with a second slice of toast. Melt remaining butter, blend in flour, sugar, salt and pepper. Add milk and cook until thickened, stirring constantly. Add chopped eggs, green pepper and cheese, if desired. Pour over toast. Serves 4.
Cream together well butter, cheese and sugar. Add eggs, one at a time, beat after each. Fold in flour. Add vanilla. Grease and flour tube pan. Bake at 325° for 1 1/2 hours or until done.
Saute pepper, celery and onion in 1 stick butter. Mix with salmon, rice, cheese, mushroom soup and mushrooms. Put in casserole. Mix shrimp soup and shrimp. Pour on top. Top with bread crumbs. Sprinkle with paprika. Bake 20 minutes at 375°. This freezes well.
Bake pie shell at 425° until shell begins to brown. Combine butter, brown sugar, pecans and coconut in saucepan. Heat until butter and sugar are melted, stirring occasionally. Spread in bottom of hot pie shell. Return to oven for 5 minutes or until bubbly; cool. Combine pie filling mix, chocolate and milk in saucepan. Cook and stir over medium heat until mixture comes to a full bubbling boil. Cool 5 minutes, stirring occasionally. Pour over coconut mixture in shell. Cover surface with plastic wrap. Chill at least 4 hours. Before serving, remove plastic wrap and garnish with whipped topping and sprinkle with additional coconut, if desired.
Cut all the fat you can off of the roast. Place beef in Dutch oven. Combine all remaining ingredients; pour over beef. Cover and bake at 350° for 5 hours, turning beef occasionally. Shred beef with a fork, removing any fat. Serve on rolls or buns. Yields about 24 servings.
Cut carrots into bite size pieces. Boil until tender to your taste. Drain. Place butter in skillet. Add carrots to butter. Add Dijon mustard and brown sugar. Stir until well coated. Serve hot. Garnish with parsley.
Simmer for 15 minutes, then dip chicken in sauce and cook on grill, brushing frequently with more sauce.
Boil chicken in salt water. When chicken is done, remove from but save broth. Shred chicken and set aside. Boil spaghetti in chicken broth and cook 10 minutes until done, drain both. Return pot with spaghetti to stove, put over low heat. Add chicken, soup, Rotel and cheese. Season with salt, pepper and garlic salt. When cheese is melted, dinner is done!
Put apples in casserole. Add cranberries; sprinkle white sugar over cranberries. Mix flour, brown sugar, oatmeal and then add melted butter. Mix with nuts. Spread over top of casserole. Bake at 350° for 1 hour. (If Jonathan apples are used add 2 to 3 tablespoons of water to apples.) If canned whole cranberries are used, cook apples before adding rest of ingredients.
Cream together the cream cheese and sugar. Add vanilla and sour cream. Add Cool Whip and just a squeeze of lemon. Mix together. Pour into pie shell and let sit in refrigerator. Best if left overnight. Before serving, add fruit of any kind.
Brown meat; drain grease. Combine all ingredients. Bake in a large casserole at 350° for 1 hour.
Stir all ingredients together and put in a buttered casserole dish. Bake at 350° for 30 minutes with the cover on and 30 more minutes with the cover off. Cover with aluminum foil.
Preheat oven to 350°. Pound and cut chicken into serving pieces. Sprinkle with salt and pepper. Lightly beat egg and milk. Combine Parmesan cheese and bread crumbs. Grease a 13 x 9 x 2-inch baking dish. Pour sauce to cover baking dish; set aside. Dip chicken in egg mixture, then in bread crumbs. Melt Crisco in a skillet; brown chicken on both sides. Place chicken in baking dish. Place sliced cheese on top of chicken or sprinkle shredded cheese on top. Pour remaining sauce on top of chicken. Cover baking dish with foil. Bake for 15 to 20 minutes at 350°.
Cook bacon until crisp; drain and crumble. Set aside. Saute onion in bacon drippings. Dredge livers in 2 tablespoons flour and seasonings. Add livers to skillet and brown. Sprinkle livers with any remaining flour mixture and add bacon and mushrooms. Cover and simmer about 10 minutes. Remove to a serving platter. Blend 1 tablespoon flour, sour cream and 1/4 cup water and stir into pan drippings. Stir and cook until thick. Pour over livers. Serve with parsleyed noodles, mashed potatoes or rice.
Lemon Icing: Stir 1 cup powdered sugar and 4 to 5 teaspoons lemon juice together until smooth and thick but pourable.
Mix well and press in large square or oblong dish. Bake at 350° for 20 minutes. Cool completely.
Mix chicken, cream of chicken and sour cream together; set aside. Melt butter and pour over cracker crumbs. Add poppy seed and mix together. Pour 1/2 cracker mixture into casserole dish, then chicken mixture. Top with last half of cracker mixture. Cook for 45 minutes to 1 hour, uncovered, at 350°.
In a saucepan combine soup, milk, cheese, garlic and pepper. Add broccoli and carrots. Heat to boiling. Reduce heat to low; cover and cook for 5 minutes or until vegetables are tender. Add spaghetti and heat through.
In a 6-quart saucepan, saute onions, pepper, celery slices and turkey in butter. Add remaining ingredients. Mix well; cover and simmer for 15 to 20 minutes. Serves six to eight.
Cream butter and Crisco well until creamy. Add sugar and eggs, one at a time, beating well. Add flour with baking powder and salt sifted together. Add vanilla and evaporated milk, then nuts. Bake in a greased and floured Bundt pan for 1 1/2 hours at 300°.
Beat soda into syrup until white. Add rest of ingredients. Add flour until dough is stiff. Roll and cut or pinch off small ball and press down. Bake at 350° until light brown.
Mix all ingredients. Beat well. Bake in 400° oven for 30 minutes.
Drain oysters, saving 1/2 cup of liquor. Mix liquor with 1/2 cup of milk; melt butter or margarine and mix with the cracker crumbs. Spread a layer of buttered crumbs in a casserole. Add 1/4 of oysters, salt and pepper to taste. Pour a little of the liquor/milk mixture over the oysters and sprinkle on more crumbs. Repeat until out of oysters. Top with buttered crumbs and pour on remaining liquor. Bake in a 350° oven for 45 minutes.
Cut out a circle of wax paper to fit bottom of 8-inch round plastic or glass pan, 1 1/2-inch deep. (I use square pan.) Cut another to make a collar to line sides to come up 1-inch higher.
Stew chicken with seasonings added. Remove bones and dice chicken. Melt butter in skillet or large Corning Ware casserole dish; stir in flour. Add broth and milk; cook over medium heat, stirring constantly until medium sauce is made. Place chicken and vegetables in casserole. Salt and pepper, if desired, and mix well. Cover with latticed pir crust. Bake at 350° until golden brown and mixture is bubbly. Yields 10 to 12 servings.
Mix sour cream, cream cheese and 1/2 taco seasoning until smooth. Spread on bottom of 9 x 13-inch pan. Refrigerate until set. Fry ground beef and drain off excess fat. Mix meat, 1 cup water and 1/2 of taco seasoning and bring to boil. Let this simmer and then cool. Place meat mixture over cream cheese mixture. Layer on lettuce, tomato, cheese, onion, olives, green pepper, taco sauce and salsa.
In large bowl, combine all ingredients; beat at medium speed of electric mixer for 1 minute. Drop from teaspoon onto ungreased cookie sheet. Bake at 350° for 12 to 15 minutes. Yield: 6 dozen.
Arrange peaches in oiled 9 x 13-inch baking dish. Sprinkle with the lemon juice and cinnamon. Dot with margarine.
In a large bowl, combine 1 cup confectioners sugar, cocoa, butter, 2 measuring tablespoons milk and vanilla extract; beat until creamy. Gradually add remaining confectioners sugar alternately with milk. Beat until smooth. Fills and frosts one 8-inch layer cake.
Place bread in a buttered casserole dish. Put cooked sausage on top. Mix egg and sour cream together and layer with cheese. Bake at 350 degrees until brown (approx. 30 to 40 minutes).
Place a layer of 1/3 of the potatoes in a buttered 2-quart casserole; cover with 1/2 of the onion slices. Combine flour, salt and pepper; sprinkle 1/2 the mixture over the onion layer; dot with 1/2 the butter. Repeat layers, ending with a potato layer. Pour hot milk over all and dust lightly with paprika. Cover and bake in a 350° oven for about 1 1/4 hours or until potatoes are very tender and milk is nearly all absorbed. Makes 8 servings.
Mix together first 4 ingredients. Sift together sugar, soda, flour and salt. Add to first mixture and beat. Then add the mashed bananas and fold in 2 stiffly beaten egg whites. Bake about 1 hour at 350°.
Sift and measure cornmeal and flour. Add baking powder, salt and sugar to cornmeal mixture and sift together. Cut in the shortening until it is fine grained. Store in a cool place. If you use buttermilk, add 2 teaspoons soda to this recipe and use only half as much of the baking powder. If you want to cook the cornbread in a waffle iron, use 1 cup of the shortening instead of 1/2 cup. To use, add 1 egg and 1/2 cup of milk for each cup of the mix. Stir in the small mixing bowl until well blended. Pour into well-greased muffin tins or a 9 x 9-inch pan. Bake at 400° for 25 to 30 minutes.
Fry bacon to a crisp. Remove back from skillet and add sliced onions and chopped green pepper to hot bacon grease. Cook 20 minutes. Add tomatoes, flour and mix with a little water and all the seasonings. Cover and cook slowly one to two hours. Add hominy and let simmer 10 minutes or longer. Just before serving, add the grated cheese and bacon, broken up.
Mix and set aside in 9 x 13-inch pan. Prepare topping and pour over chicken mixture.
Mix chopped apple, jelly and preserves in medium saucepan. Mix cider, vinegar, and cornstarch; stir into pan. Heat to boiling, stirring constantly until thickened, about 1 minute. Great over ham.
Mix the ingredients in a saucepan. Boil for 15 minutes. Add 3/8 cup brown sugar. Simmer 5 more minutes.
Brown ground beef and sausage in skillet, stirring until crumbly. Drain, then add next 4 ingredients, stirring until cheese is melted. Spread on bread. Place on baking sheet. Bake at 400° for 12 minutes or until bubbly.
Chop oysters and combine first 8 ingredients in a large bowl. Stir in enough broth until mixture is very moist. Pour into greased 13 x 9 x 2-inch baking dish (or pan). Bake, uncovered, at 400° for 45 minutes or until lightly browned. Makes 12 to 15 servings.
Wash and slice (do not peel) 6 quarts cucumbers. Soak 10 hours in canning salt and 9 cups of water. Drain.
Put yeast in warm water. Do not stir; set aside and let rise or work. Mix eggs, salt, sugar, Crisco, warm milk and bread flour. Add yeast mixture and let rise in bowl. Knead and poke down and knead again. Form into 3 loaves. Bake at 350° for 15 to 20 minutes or until golden brown.
Mix ingredients together and make bite size balls. Bake in a 350° oven until golden brown.
Melt a little grease in heavy iron skillet. Let it get hot, then pour batter in. Bake at 400° until knife inserted in center comes out clean. This will take about 25 to 30 minutes. Keeping in refrigerator will keep it moist. Good for holiday season.
In large skillet over medium-high heat, heat 1 tablespoon vegetable oil. Add celery, onion and garlic. Cook about 10 minutes, stirring frequently. Meanwhile, cook shells in boiling water according to package directions. When vegetables are ready, add 1/4 cup olive oil, vinegar, sugar, mustard, oregano and basil. Bring to boil, stirring until blended. Remove from heat. Drain shells. Mix all ingredients together. Serve immediately, sprinkled with Parmesan cheese. Makes 2 to 3 main dishes or 4 to 6 side dish servings.
Mix ingredients. Cover 20 minutes. Roll on floured surface. Cut out rolls. Makes about 65 rolls. Bake at 375° for 10 to 15 minutes.
Mix sugar and flour place pineapple in dish. Sprinkle sugar and flour mixture over pineapple put cheese on mixture. Pour 1/3 cup pineapple juice over it. Make a topping of crackers and Margarine and put on top. Bake at 350 degrees for 45 minutes.
Cook together mushrooms, onion, pepper and sausage; drain off grease. Add cubed cheese to meat mixture to melt; add noodles and rest of ingredients together. Pour in 13 x 9-inch pan and bake at 350° for 30 minutes. You may not want this much cheese; if not, cut down on the amount.
If apples aren't juicy, add a little water. Bake in a 425° oven for 10 minutes, then at 375° for 10 minutes and finally at 350° until done.
Stir together until well mixed. Put lemon juice in last. Pour into 1 large oblong pan or 2 (9-inch) pans with a graham or vanilla wafer pie crust.
Mix ingredients in order given. Makes a lovely moist chocolate cake. Bake at 350° for 35 to 40 minutes.
Melt butter with oil in heavy, large pot over medium heat. Add onion, celery and garlic and cook 5 minutes, stirring frequently. Add cabbage and cook 5 minutes, stirring occasionally. Add stock, tomatoes, beans, ham bone, basil or pesto, salt and pepper and bring to a boil. Reduce heat and simmer 45 minutes, stirring occasionally. Taste and adjust seasoning. Discard bone. Can be prepared 1 day ahead. Cool, cover and refrigerate. Bring soup to simmer before continuing. Makes 8 servings.
Saut onion in butter until limp. Mix chicken, chilies and chicken soup. Remove from heat. Place 2 tablespoons of chicken mixture in middle of tortillas and roll. Lay, rolled side down, on buttered baking dish.
Remove skin from chicken and brush each piece with vegetable oil. Dredge lightly in flour or bread crumbs. Season with pepper and paprika. Bake at 425° for 35 to 40 minutes. Turn and bake an additional 10 to 25 minutes, until tender.
In a pot, add chicken, water, onion, bay leaf, parsley and celery tops. Cook until tender. Strain. Add all other ingredients and simmer.
Heat juice to boiling. Stir in jello until dissolved. Add cranberry sauce. Chill until partially set. Add Cool Whip. Chill until firm. Top with Cool Whip.
In large mixing bowl, place mayonnaise and blend with salt pepper and paprika. Put pickles, olives, onion, green pepper and garlic through food chopper; chop fine. Drain. Add to mayonnaise. Add cheese and remaining ingredients; blend thoroughly. Store overnight in refrigerator. Serve with Melba toast, crackers or chips.
Slice cucumber very thin, salt down and let stand 1/2 hour. Squeeze out the juice. Add lemon, finely cut onion and a little thick cream. Spread between sandwich bread. Cut into finger shapes.
In mixing bowl, stir together the sugar and the flour. Add the whipping cream. Lightly cream vanilla and teaspoon salt. Beat with mixer for about 6 minutes or until fluffy and thickened. Cover and let the cream mixture stand for 1 hour in the refrigerator. Pour filling into unbaked pie shell. Bake in 415° oven for 10 minutes. Reduce to 375° and bake pie for about 20 minutes or until filling doesn't jiggle. Cool. Store in refrigerator.
Bring tomatoes to boil. Add grits; cover and set aside. Brown ground beef and chopped onion; drain. Add to tomatoes. Add vegies, beans and cheese. Pour into casserole; top with French fried onions. Bake at 350° for 30 minutes.
Preheat oven to 325°. Grease a 13 x 9 x 2-inch baking pan. In large bowl, sift flour (or mix well) with sugar, soda, cinnamon, salt and nutmeg. Add apples, nuts, 1/2 cup margarine or butter and eggs.
Roll out thin. Cut and dry on table or countertop. Drop into boiling broth (chicken or turkey). Cook about 10 minutes.
Whip cheese, vanilla and sugar together. Fold in Cool Whip and divide into two pie shells. Top with pie mix. Refrigerate.
Mix all ingredients in a large bowl and beat until creamy. Put in four 9-inch cake pans that have been well-greased. Bake at 325° for 25 minutes or until cake leaves side of pan.
Brown pork in heavy skillet. Remove and place in oblong baking dish. Add 1/2 cup water to skillet and onions, mushroom and celery. Saute until tender. Mix 1/2 cup water and 1 tablespoon flour, add to vegetables. Stir until thickened. Pour veggies over meat, cover and bake at 325° for 1 1/2 to 2 hours until fork-tender. Serves 5 to 6. Serve with rice.
Mix all ingredients. Shape into balls and brown, then simmer in diluted tomato soup until done.
Sift together flour, soda, baking powder, salt and cinnamon. Cream butter, sugars, eggs and nuts. Add flour mixture to creamed mixture; mix well. Put in rolls, and put in refrigerator until chilled. Cut in slices and bake at 350° on ungreased cookie sheet.
Mix all ingredients except tortillas. Spread on the 5 tortillas. Roll up and wrap in Saran Wrap. Refrigerate several hours. To serve, cut into slices, 3/4 to 1-inch. Serve with salsa.
Cream margarine and sugar thoroughly. Blend in bananas, eggs and vanilla. Sift flour, soda and salt together. Add to banana mixture, alternating with milk. Mix thoroughly after each addition. Add nuts. Pour into 2 greased and floured 9 x 5-inch loaf pans. Bake at 325° for 1 1/4 hours, or until cake tester comes out clean. Makes 2 small loaves. Very good for the holidays!
Cook cabbage and cauliflower until tender, add onions and stir. Drain the liquid from the cooked mixture. Butter and salt to taste. Pour into a well-greased casserole dish. Layer with cream of celery soup, next layer of Cheddar cheese, then top with crushed potato chips or saltine crackers. Bake at 350° for 30 minutes.
Marinate steak overnight. Barbecue on a grill and baste often while turning. Cook according to taste. Cut meat on the diagonal.
Mix crackers, margarine and sugar. Pat into 9 x 13-inch pan. Mix pumpkin, milk, pie spice and instant pudding until smooth. Spread over cracker crust. Spread Cool Whip over top of pudding. Top with crushed nuts. This is good, easy and no cooking required.
Beat together cheese and butter; add flour, salt, pepper and raisins. Roll in wax paper and chill overnight. Slice and place on a greased cookie sheet. Bake 10 minutes at 400°.
Mix all ingredients well. Form into roll and wrap in aluminum foil. Refrigerate 24 hours. Bake at 300° for 1 hour, then turn oven to 450° for 15 more minutes.
Brown the ground beef and drain. Cook noodles as directed on package. Combine noodles and beef with cream of mushroom. Heat over stove, then serve.
Combine all ingredients except tortillas. Spread over top of tortillas. Roll tightly, wrap in plastic wrap, refrigerate overnight. Cut into 3/4 inch slices. Yields 64 .
Melt butter. Add eggs and beat well. Add sugar, flour and nuts. Bake at 300° for 30 minutes. Cut into squares while still warm.
Mix flour, 1 tablespoon of sugar and melted butter together and spread into long baking dish. Sprinkle 1 cup of pecans over and press down, forming crust. Bake at 350° until lightly browned. Cool completely.
In jar with screw-top lid, combine soy sauce, molasses, ginger, mustard, garlic powder and onion powder. Shake to mix. Store, covered, in refrigerator for up to six weeks. Makes 1 1/3 cups.
Split each chicken wing at joint and discard tip. Place in a shallow baking pan. Salt and pepper to taste.
Melt margarine and toss with dressing mix. Mix half of the dressing mixture with squash, soup, sour cream, onion, carrots and pepper. Turn mixture into lightly-greased 13 x 9 x 2-inch baking dish; spread evenly. Sprinkle remaining dressing mixture over top. Bake at 350° for 45 to 55 minutes. Serves 8.