HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add enough water to make two gallons. This punch is very sweet. Add more water or a lot of ice. Garnish with lemon slices.
Cream butter and sugar. Beat in eggs, one at a time. Add pineapple and fold mixture with bread cubes. Put in 1 1/2-quart casserole and bake at 350° for 1 hour. Serves 6. Great served with ham.
Dip skinned, deboned chicken in the sour cream, coating well. Then press the chicken into the potato chips until entire chicken is well-covered.
Dissolve jello in hot water. Add cold water. Drain pineapple (save juice). Add bananas and pineapple. Mix in jello. Place marshmallows on top and chill until firm.
Let hash browns thaw and spread in 9 x 13-inch pan. Mix butter, cheese, soup, sour cream, onion, salt and pepper. Pour over potatoes. Sprinkle corn flakes on top. Bake uncovered at 350° for 45 minutes. Enjoy!
Mix all together in crock-pot. Cook 6 to 7 hours on low.
Steam lightly; brown celery and onion in butter. Add soup, broth, Tabasco sauce, Worcestershire sauce, chicken and salt. Simmer 5 minutes. Pour into buttered dish. Top with noodles and nuts. Bake at 350° for 20 minutes.
Mix first 4 ingredients. Mix next 2 ingredients together and add. Add next 4 ingredients. Add cream of tartar. Add flour last. Bake at 375°.
Measure and sift into a large bowl the flour, sugar, baking powder and salt. Make a well and add the oil, egg yolks, cold water and vanilla. Beat with a spoon until smooth. Beat the egg whites and cream of tartar until stiff. Pour yolk mixture over white mixture and beat until blended well. Pour into ungreased tube pan. Bake 55 minutes at 325° and then 10 minutes at 350°. Cool in pan turned upside down. Remove and frost.
Add nectar, oil and lemon extract to cake mix and blend well. Add eggs, one at a time, beating well	after each addition. Pour into well-greased tube pan.	Bake 50 minutes at 350°. While hot,	punch holes in cake with fork and pour glaze over it.
Combine flour, oats, wheat germ, nuts, sugar and cinnamon. Work in butter to form crumb topping.
Mix all ingredients in large bowl. Cover. Refrigerate 1 hour. Makes 4 servings.
Combine egg with sugar and salt. Add milk and vanilla. Sprinkle with nutmeg. Serve hot or cold.
Brown ground beef and drain. Add taco mix, beans and water. Let cook on low while you prepare other ingredients. Make up rice and prepare lettuce, tomatoes and onions. Salads are layered on each plate as follows: corn chips, meat mixture, rice, onion (optional), lettuce and tomatoes.
Grind coconut and almonds in blender until fine. Add 1 1/2 packages Jell-O, sugar, milk, vanilla and food coloring. Mix thoroughly and refrigerate 1 to 2 hours. Shape into strawberry shapes and roll in remaining dry Jell-O. Make leaves and berries with green frosting. Yields 100 small berries.
Boil chicken and then cool and chunk. Mix sour cream and soup in a bowl with chicken. Place in a baking dish. Mix stuffing and put on chicken mixture. Cover and bake at 350° for 30 minutes.
Mix first 4 ingredients. Place pork chops in baking pan. Sprinkle onion soup mix on top of chops and add rice mixture. Bake at 300° for 2 to 3 hours or until tender.
Combine crabmeat, green pepper, celery, olives, hot pepper and enough mayonnaise to moisten; mix lightly. Cut tops from miniature cream puffs. Fill with mixture. Replace tops and serve. Refrigerate remaining.
Pour boiling water over oatmeal and oleo. Cover and let stand 20 minutes. Add sugars, eggs and vanilla. Sift together salt, nutmeg, cinnamon, soda and flour. Add to first mixture and mix well. Bake in a large flat pan for 30 minutes at 350°. Remove from oven and spread topping on hot cake. Place under broiler for 3 to 5 minutes.
Grease a cookie sheet ahead of time. In a 1 1/2-quart casserole, stir together peanuts, sugar, syrup and salt. Cook 8 minutes on High, stirring well after 4 minutes. Add butter and vanilla. Cook 1 minute longer at High. Add baking soda and quickly stir until light and foamy. Immediately pour onto lightly buttered baking sheet. Spread out thin. When cool, break into pieces. Store in airtight container.
Soften cream cheese with butter. Add green chilies and mix well. Add garlic salt and corn; mix well. Heat in microwave or 350° in oven for 30 minutes. Makes 10 servings.
In a large saucepan, combine apricot nectar, sugar and cornstarch over medium-high heat. Bring to a boil, stirring constantly. Boil until thick.
Mix flour, 1 teaspoon salt and 1/4 teaspoon pepper. Coat chicken with flour mixture. Heat oil in a large skillet. Cook chicken over medium heat until brown (approximately 15 minutes on each side). Drain fat from skillet.
Pick, singe and clean the duck. Rub it with salt. Fill cavities with noodle dressing. Truss the duck. Roast in uncovered pan in a 350° oven for 20 to 30 minutes per pound.
Melt butter or margarine in square baking dish. Stir in chili sauce. Crumble tuna into the chili and margarine. Top with cheese, then with prepared muffin mix. Bake 25 to 30 minutes at 375°. Cut into squares. Serves 4 to 6.
Combine sugar, corn syrup and condensed milk in heavy saucepan. Cook slowly to soft ball stage (230°). Remove from heat; add vanilla. Dip apples. Cool in buttered pan.
In a medium mixing bowl, combine the flour, oats, sugar, salt and baking powder. Make a well in the center. In a separate bowl, mix the milk, eggs, oil and lemon juice. Pour in dry ingredients; stir just until moistened. Pour small amounts of batter onto a lightly oiled hot griddle. When bubbles form on top of pancakes, turn over and cook until other side is golden brown.
Mix oil and sugar. Add eggs and mix well. Add dry ingredients. Fold in apples, vanilla and nuts.
Bake potatoes and cool. Cook bacon (crisp). In heavy pot melt margarine; add flour. Add milk and cook 5 to 6 minutes to let it thicken. Scoop pulp out of potatoes (I chopped my potatoes). Add cheese and green onions; salt and pepper to taste. On very low heat add sour cream. When serving add chopped bacon and cheese.
Melt lard in Dutch oven over medium heat. Add flour and stir constantly for 30 to 35 minutes or until dark brown in color. Add onion, bell pepper, garlic and celery to roux. Mix well and cook 5 minutes. Slowly stir in chicken broth. Add spices. Simmer 45 minutes. Add okra, crabmeat, flounder, scallops and shrimp. Cook 15 minutes longer. Add salt to taste. Serve over cooked rice. Sprinkle gumbo file over top. Serve with hard rolls. Makes enough for several people while watching Alabama and Auburn play football. Good food, good friends; who cares who wins the ball game, right? It is a lot of work and money but worth every bit of it.
Beat well and pour into greased pan. Bake at 350° for 30 to 35 minutes.
Melt margarine and chocolate in saucepan large enough to serve as a mixing bowl. Add sugar, eggs and vanilla. Beat mixture thoroughly until blended. Stir in sifted dry ingredients. Bake in an 11 x 9 x 2-inch pan at 325° for 45 minutes or until done. Remove from oven and top with marshmallows. Return to oven until marshmallows begin to puff up. Cool and use the following icing.
Spoon 1/2 cup of the fudge topping into batter of crust. Place in freeze 10 minutes. Whisk peanut butter and milk in a large bowl until well blended. Add pudding mix. Beat for 2 minutes or until smooth. The mixture will be thick. Stir in 1/2 whipped topping. Gently spoon over chocolate layer. Top with remaining whipped topping. Refrigerate 3 hours. Drizzle with 1/4 of fudge topping just before serving.
Beat all ingredients in a medium bowl with a hand beater until smooth (for thinner pancakes, stir in 2 to 4 tablespoons additional milk). Grease a heated griddle if necessary. (To see if griddle is hot enough, sprinkle with a few drops of water; if bubbles skitter around, heat is just right.) For each pancake, pour about 1/4 cup of batter onto the hot griddle. Cook until pancakes are puffed and dry around edges. Turn and cook other side until golden brown. Makes 10 to 12 pancakes.
Put sugar, Karo syrup and boiling water in a large heavy skillet; bring to a boil. Add raw peanuts and cook until nuts pop or turn orange color. Add paraffin. When it is melted, add soda. Stir until it has puffed up. Pour at once onto a well buttered baking sheet. Spread thin to cool. Break into pieces.
In small bowl, dissolve yeast in lukewarm water. In large bowl, mix shortening, salt and sugar. Add boiling water and stir well. Add eggs and stir well. Add flour and yeast mixture alternately to shortening mixture. Stir well. Leave in big bowl. Cover with towel. Set in warm place. Let rise until double. Punch down. Roll out on a floured board and knead. Melt margarine in 2 loaf pans. Shape dough into loaf and put in pan. Let rise to top of pan. Bake at 350° for 45 minutes. Makes 2 loaves.
Simmer raisins in water for 10 minutes; drain and reserve liquid. Stir uncooked sausage into liquid. Add sugar, flour, spice and soda. Mix in nuts and raisins. Bake at 325° for 1 hour. Yields 3 loaves (9 x 5 x 2 3/4-inch). Serve with cream cheese.
Combine first 4 ingredients. In double boiler melt chocolate chips with paraffin. Dip candy balls into chocolate and put on buttered waxed paper.
Grind zucchini, green peppers and onions. Add salt and mix well. Soak overnight and then drain. Cook turmeric, celery seed, sugar and vinegar until clear. Pour over relish mixture, then seal in jars. (I mix the relish mixture and vinegar mixture together and heat thoroughly.) May put in hot water bath for 5 minutes for sure sealing of jars.
Pour boiling water over rolled oats; set aside. Cream sugar and shortening; add eggs and vanilla and beat well. Add oat mixture. Sift dry ingredients together and beat in. Bake in greased 9 x 13 x 2-inch pan at 350° for 39 minutes; dust with powdered sugar or chocolate creme frosting dotted with enough to make it special.
Mix all ingredients well and pour into unbaked pie shell. Bake in a 350° oven for 1 hour.
Bring sugar and syrup to a boil. Remove from heat and add peanut butter. Stir in noodles, being careful not to break them. Drop by spoonfuls on lightly greased cookie sheet. They firm quickly.
Mix sugar and cornstarch. Add salt and squash to sugar mixture. Scald milk and add to squash mixture. Fold in eggs and vanilla. Sprinkle top with nutmeg if desired. Bake at 350° until knife inserted in center comes out clean, approximately 30 minutes. Serves 6.
Lightly brown ground beef. Set aside. Combine melted margarine, flour and first 1 quart of water. Set aside. In large Dutch oven or pot, combine onions, carrots and celery. Add second 1 quart of water and boil 5 minutes. Add browned ground beef and margarine, flour and water mixture to vegetable pot. Next, add frozen mixed vegetables, tomatoes, Accent, beef bouillon cubes, pepper, salt and sugar. Bring all to boil, then simmer for 30 minutes, stirring occasionally. May sprinkle grated Cheddar cheese on surface after soup is ladled into bowls.
Crumble bacon in beans. Mix together. Bake 15 to 20 minutes in microwave.
Pour milk, 1/2 cheese and both cans of soup into saucepan; heat, but do not boil. Roll pieces of chicken into each triangle of crescent rolls toward little end and tuck in. Place in large glass baking dish. Pour sauce over top. Put other cheese on top. Bake at 350° for 30 minutes.
Cook sugar, cream, syrup and peanuts over low heat until it reaches 240°. Add butter, vanilla, powdered sugar and red food coloring. Drop by spoon on waxed paper.
Boil sugar and milk about 7 minutes until a bit of it forms a soft ball in cold water. Remove from heat. Add peanut butter and vanilla. Beat while cooling pan in sink of cold water until fudge thickens. Add walnuts if desired. Keep beating until it holds a form. Turn onto buttered dinner plate. When firm, cut into squares. Makes 24 to 36, depending on size.
Combine over hot (not boiling) water: Nestles Toll House semi-sweet chocolate morsels and sweetened condensed milk. Stir until morsels melt and mixture is smooth. Stir in Diamond walnuts and vanilla extract. Spread into foil lined 8-inch square pan. Chill until firm, (about 2 hours). Makes 1 1/4 pounds of fudge.
Layer the ingredients in a greased 9 x 13-inch bread pan or large casserole. Bake at 350° for 30 minutes.
Boil tomatoes, pineapple, lemon juice and sugar for 20 minutes. Pour into jars. Leave on counter for 24 hours. Refrigerate or freeze. Double recipe makes 7 pints.
Peel potatoes and carrots. Dice into bite-size. Chop celery and onion. Put all ingredients into a deep saucepan; add enough water for mixture to stir easily. Simmer until all is tender. Great on a cold day served with cornbread.
Sift flour, cinnamon, soda and salt; add apples and nuts. Set aside. Beat eggs with fork; add oil, vanilla and sugar. Mix with flour mixture. Turn into well-greased and floured Bundt pan. Bake in 350° oven for 1 hour and 15 minutes.
In a heavy skillet, cook the 1 cup sugar over medium-high heat until it begins to melt. Do not stir; just shake the skillet occasionally. When the sugar starts to melt, reduce heat to low. Cook, stirring frequently, until the sugar is golden brown. Quickly pour the sugar into a 10-inch deep pie pan or quiche dish. Tilt to evenly coat the bottom. Place the pie plate or quiche dish in a large roasting pan. Place on a rack in the oven.
Coat a skillet with butter or margarine and add the hamburger. Allow hamburger to reach room temperature so that you can easily crumble into small bits. Brown slowly over medium heat. Add 1/2 cup water, the onions, garlic powder to taste, tomato sauce, the chili powder and the salt. Simmer over low heat for 10 to 15 minutes. Use as sauce for hot dogs.
Peel and slice mirlitons, saute the slices in skillet in half the butter until lightly browned. Season slices with seasoned salt to taste, place in baking dish. In same skillet, saute the onions and garlic in rest of the butter until lightly browned. Add flour, Tabasco and stir for 1 minute. Add milk and stir until sauce thickens and begins to simmer. Pour sauce over mirlitons, top with cheese and parsley. Bake 30 minutes at 350°. Serves 6.
Mix all ingredients well. Taste and adjust seasonings. Serve this sauce with grilled or steamed chicken, fish, shrimp or scallops. Use as a dressing for a chicken and water chestnut salad.
Preheat oven to 325°. Grease shallow baking dish. Cut 1/2-inch slice from top of each tomato; scoop out pulp and seeds, leaving 1/4-inch shell. Invert tomatoes on paper towel and let drain 20 minutes. Combine 3 cups of the cheese, chilies, oregano and garlic in medium size bowl. Divide mixture evenly among tomato shells. Arrange tomato shells in baking dish. Bake 20 minutes.
Brown beef, pepper and onions. Put in saucepan with tomato sauce, shredded cheese, chili powder, buttermilk and egg. Warm and mix with ground beef. Simmer a few minutes. Line baking dish bottom with a pack of buttermilk biscuits. Pour in mixture. Put remaining biscuits on top. Sprinkle with cheese. Bake at 350° until biscuits are golden brown. Use pack of 10 biscuits and pull apart.
Cook sweet potatoes in large pot until they are soft. Drain water off the potatoes. Peel warm potatoes. Mix sweet potatoes, margarine and sugar thoroughly. Add milk, eggs, extract and nutmeg. Pour mixture into four unbaked 9-inch pie crust shells. Bake at 300° for about 1 hour.
Ignore directions on cake mix box. Mix all the ingredients except chocolate chips. Then after it is mixed well, add chips. Bake 1 hour and 15 minutes at 325° in a Bundt cake pan.
Mix butter, sugars and water. Bring to a boil (stir constantly) until forms hard crack. Remove from heat; add soda (work fast). Add almonds, pour onto greased cookie sheet. Cool 5 minutes. Sprinkle chocolate chips. As they melt, spread over candy; sprinkle with pecans.
Melt margarine and stir into flour. Gradually add milk, stirring constantly until it thickens. Remove from heat. Add cheese and let melt.
Break spaghetti in thirds. Cook as directed on package. Rinse in cold water. Chop the following ingredients together: cucumbers, green pepper, purple onion and tomatoes. Mix spaghetti with vegetables. Add McCormick's salad seasoning. Stir well. Add about 8 to 12 ounces Zesty Italian dressing. Refrigerate overnight. Good for weeks.
Combine graham crackers and 1/2 cup melted butter or margarine. Spread in a 9 x 13 inch baking dish.
Preheat oven to 300°. Combine flour and potato starch; season with salt and pepper and coat the chicken pieces. Heat shortening in a heavy skillet; brown the chicken on all sides. Transfer chicken to a casserole. Add the caraway seed, broth and 1 cup of sour cream. Cover and bake 1 1/2 hours. Just before serving, stir in the remaining sour cream. Serves 4 to 6.
Heat all ingredients except baking soda until bubbly around edges. Cook 5 minutes over medium heat. Remove from heat. Stir in baking soda until foamy. Pour over popped popcorn and stir to coat well. Bake in 9 x 13-inch pan at 200° for 1 hour.
In a large skillet, melt margarine. Add frozen Brussels sprouts. Stir in mushrooms, onions, salt and pepper. Cover and saute 2 minutes. Uncover and saute 3 minutes longer or until sprouts are crisp-tender, stirring frequently to prevent sticking. Serves 6 to 8.
Cover eggplant with boiling water; let stand 5 minutes and drain well. Dredge turkey meat in mixture of cornstarch, soy sauce and sherry. Heat pan; add oil and saute hot peppers until they turn color. Remove from pan. Saute turkey in the same pan until done. Add eggplant, garlic, sauteed peppers, ginger and soup stock. Heat thoroughly. Makes 6 servings.
Cook until vegetables are tender. Mash, leaving some chunks. Add milk, whipping cream and seasonings. Simmer for a few minutes.
Cook broccoli according to package directions for 5 minutes. Drain. Mix together soup, mayonnaise, cheese and eggs in bowl. Put broccoli in a buttered 13 x 9-inch baking dish or casserole. Add soup mixture, spreading evenly over broccoli. Top with crushed crackers, then dot with butter. Bake in a 350° oven for 50 to 60 minutes or until knife inserted in center comes out clean.
Preheat oven to 350°. In double boiler, over simmering water, melt chocolate. Stir in coconut, salt and almond extract. Fold egg whites into chocolate mixture. Drop by spoonfuls onto greased cookie sheet. Bake 12 minutes until set. Remove from oven immediately and let cool.
Mix and roll into balls. Chill approximately 4 hours in refrigerator. In double boiler, melt chocolate chips and paraffin. Dip balls into mixture, using a toothpick. Lay on wax paper. Store in sealed container.
Mix as directed on cake mix adding pie filling. Bake in 1 or 2 large greased oblong cake pans. Make thin layers.
Combine shortening and salt, add 1/2 cup of brown sugar. Cream thoroughly. Add 1 cup flour and blend. Spread mixture in baking pan that is greased. Bake at 325° for 15 minutes. Add remaining 1 cup of brown sugar and vanilla to the well beaten eggs. Beat until thick and foamy. Then add 2 tablespoons flour, baking powder, coconut, nuts and blend. Spread this over baked mixture. Return to oven (325°) and bake 25 minutes. Cool and cut into bars. Use 8 x 12-inch pan.
Roll out very thin. Cut into strips, 4 x 1 1/2-inch. Cut a slit down the center and slip one end through to make it like a bow tie. Deep fry until golden. Sprinkle with confectioners sugar when cooled.
Cream the margarine. Gradually add sugars. Add beaten eggs. Stir well. Add dry ingredients to creamed mixture, alternating with applesauce. Grease and flour bread loaf pan. Bake at 350° for 45 minutes or until done. Cool in pan.
Put olive oil in frying pan. Put cut up potatoes, peppers, mushrooms, garlic and onions in frying pan. Cook until tender. Beat eggs and put over the mixture until set.
Wash and cut potatoes into 4 pieces each. Cover with boiling water. Add salt and cook for 20 to 40 minutes, until tender when tested with a fork. Drain. Add softened butter and warm milk. Mash until free of lumps. Heat the sour cream in a small saucepan over a low flame. Add mustard and sugar to the sour cream. Pour over the potatoes and mix well. Heat in a 350° oven for 12 minutes.
Cut bacon into small pieces. Fry and drain. Sprinkle over bottom of unbaked 10-inch pie shell. Add cheese. Beat eggs until foamy. Add sour cream, parsley, onion soup and spices. Beat. Pour into pie shell. Bake at 375° for 45 minutes or until knife comes out clean. Cool on wire rack about 10 minutes before serving.
Cook noodles until tender. Rinse in cold water and drain. Brown meat. Add peppers, garlic, onion and tomato sauce. Simmer slowly for 5 minutes. Combine cottage cheese, sour cream and noodles. Alternate layers of noodles and meat in a 2-quart greased casserole dish. Begin with noodles and finish with meat on top. Top with shredded cheese. Bake at 350° for 20 to 25 minutes.
Melt butter in bottom of 2-quart pan or baking dish. Combine 1 cup sugar and flour. Add milk and stir until mixed well. Pour over butter in baking dish, but do not stir. Combine peaches and remaining sugar (1 cup) and spoon over batter. Do not stir. Bake at 350° for 1 hour.
Fry beef, green pepper and onions. Drain grease. Stir in tomato sauce, green beans and salt. Place canned biscuits on greased baking dish. Flatten out. Beat egg and pour over biscuits. Add 1/2 of egg mixture. Pour beef mixture over this, then add remaining cheese mixture. Bake at 350° for 30 to 35 minutes.
Use at least 2 to 4 kinds of fresh, canned or dried fruit. Make sure fruits have a nice contrast in color, flavor and texture. Avoid soft or messy fruits.
Mix together ingredients well in large bowl. Shape into hamburgers; fry in large skillet on medium flame, for 8 to 10 minutes. Makes 6 to 8 burgers.
Mix dry ingredients. Cream butter, sugar and cream. Add eggs. Add flour and sour milk or buttermilk. Add pumpkin and nuts. Bake at 350° until done (test with toothpick).
Wash potatoes well, leaving skins on and cut them in half. Transfer to large kettle and cover with water. Heat water to boil. Reduce to a simmer and cook until potatoes are tender, about 25 minutes. Drain the potatoes well and return to the pot. Do not peel them. Add butter and begin to mash by hand. Add horseradish sauce, cream, salt and pepper. Continue to mash until texture is creamy but still slightly lumpy. Garnish with parsley.
Combine all ingredients except broccoli and salt. Cook, stirring constantly, until cheese and margarine are melted, about 2 minutes. Add broccoli and salt. Cook, stirring frequently, until heated, 2 minutes. Turn in casserole. Bake 30 minutes.
Mix all ingredients in margarine bowl. Chill at least 2 hours (better overnight) before serving.
Braise onion in butter. Add celery, carrots, potatoes and a little water; cook 10 minutes. Add tomatoes, thyme, pepper, clam juice and clams. Cook 20 minutes. Add tomato sauce. Bring to a boil and serve.
Beat cake mix and pie filling together. Add the eggs and oil. Grease and flour a Bundt cake pan. Bake for 50 minutes in a 350° oven. When cake is completely cool, you may add a can of cherry pie filling over it as a topping.
Beat milk powder into milk until very well blended. Beat in sugar and vanilla. Pour into a heavy saucepan and stirring constantly over low heat, cook 5 minutes. Cool. Stir well before using. Keeps, refrigerated, one week.
Boil chicken breasts in water until tender; save broth. Pick chicken from bone into small pieces. Melt margarine; pour over dressing mix. Mix 1 or 1 1/2 cups of chicken broth into the dressing until moist. In a 2-quart casserole, slightly cover bottom with dressing. Blend 1/4 can of chicken broth to each can of soup. Alternate rows of chicken, cream of chicken soup, dressing, chicken and cream of chicken soup. Sprinkle with remaining dressing. Bake in moderate oven until soup bubbles up into dressing (20 or 30 minutes). Makes 5 to 6 servings.
Preheat oven to 350°. In a large bowl, beat butter and sugars together until fluffy. Add pumpkin, egg and vanilla. Mix well. Sift flour, baking soda, baking powder, cinnamon and salt together. Add to pumpkin mixture and stir to mix well. Stir in nuts and dates.
Mix dressing of mayonnaise, sugar, and cream. Put first 3 ingredients into a medium mixing bowl. Mix lightly. Add dressing. Toss lightly. Refrigerate 30 minutes. Serve on leaf lettuce.