HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring 16 cups of water with 2 cups of sugar added to a boil. Turn off heat and add the tea bags for 6 minutes. Remove bags and add pineapple juice and lemon juice. That's it!
Mix dry ingredients; add egg, corn and slowly add buttermilk, just enough to make balls. Form balls and drop into hot grease; brown.
Thaw frozen juices. Combine all ingredients and mix well. Pour into large container, cover and place in freezer. When frozen, chop it up and scoop into glasses. You need a spoon to enjoy it. As it melts, you can drink it. Great for the holidays and special occasions.
Combine flour, sugar and milk in deep baking dish. Melt butter. Pour batter in pan over melted butter. Spoon 2 cups sweetened peaches. Do not stir at all. Bake in oven for 1 hour at 350°. Add cinnamon, if desired. Serve hot or cold.
Mix all together and	bake in a shallow pan (9 x 13 x 2-inch) at 350° for 1 1/2 hours. Spray pan with cooking spray for easier cleaning. All ingredients may be mixed in a baking pan. Cover pan	with aluminum foil before baking. Let set a few minutes before serving.
Drain juice off pineapple. Add lemon juice to condensed milk. When thick add pineapple and Cool Whip. Crush vanilla wafers and line bottom of Pyrex dish with wafers and layer with pineapple mixture, a layer of waters and a layer of pineapple mixture until all used up.
Boil chicken until very tender; remove from bone and cut up or shred. Cook limas until tender with diced onion. Add chicken, limas, corn, tomatoes, garlic, cayenne, salt and pepper (do not drain limas, corn or tomatoes) to reserved broth. Add more broth if needed (canned). Simmer on medium-low about 1/2 hour. Thicken, if desired. Serve with corn bread.
Mix all ingredients. Roll into walnut-size balls. Bake at 350° for 15 to 20 minutes. Serve with warm cheese sauce, Cheez Whiz or nacho Cheez Whiz.
Mix all ingredients together and store in tightly closed jar. Delicious and convenient to keep on hand for dredging any kind of meat or fish. Good for stew meat, Swiss steak, cutlets and pork chops.
Beat eggs well; add sugar and syrup. Beat well. Sift all dry ingredients and add to mixture. Mix boiling water and cooking oil together; add to the mixture. Bake in a slow 350° oven until well done.
Pour green beans, undrained, into a greased 9 x 13 inch pan. Sprinkle stuffing mix on top. Layer with cooked chicken. Top with cream soup. Bake at 350°F for 35 - 40 minutes.
Pour boiling water over oatmeal, brown sugar, salt, butter and molasses. Cool, add yeast. stir. Add 2 cups flour. Beat hard 2 minutes. Add rest of flour, just enough to make soft dough. Rest 10 minutes. Knead until smooth and elastic. Place in greased bowl. Cover and let rise until double. Punch down and let rise again. Divide dough in half, shape into two loaves. Let rise about 45 minutes. Bake in oven (375°) for 35 to 40 minutes. When baked, brush tops with butter.
Coat chicken chunks with cornstarch. Heat wok to medium temperature. Put in oil. Add chicken and cook about 3 minutes or until brown. Add all the ingredients. Cover and simmer about 5 minutes. Serve over hot rice. Makes 4 to 5 servings.
Prepare baked pie shell. Add confectioners sugar to 3 cups whole fresh strawberries. Let stand 1 hour. Crush remaining cup of berries and cook in water about 2 minutes. Drain through strainer. Mix cornstarch and granulated sugar; stir into berries. Cook gently until clear, stirring constantly. Fill pie shell with whole berries and pour the strawberry sauce over them. Chill. Top with whipped cream. Serves 6 to 8.
Cream the butter and sugar. Beat in the egg. Add the flour, cream of tartar and baking soda. Spread in a 13-inch pizza pan (not quite to edge of pan). Bake 10 to 12 minutes at 350°. Cool.
Combine all ingredients in large bowl.	Blend in broth, butter and milk. Mixture should be very moist to allow for loss of moisture during baking. Spoon into greased baking pan and bake at 350° for about 1 hour.
Grease cake pan. Layer with tortilla chips; debone chicken. Mix enchilada sauce, soup and spices. Pour over layer of tortilla chips. Top with more chips; then add grated cheese. Pour broth over cheese top. Bake 30 minutes at 350°.
Melt butter in pan. Add brown sugar and cook over low heat. Stir constantly. Add milk; cook until it boils, 2 minutes. Remove from heat and add powdered sugar. Will ice a 2 layer cake. Plain cake mix will do.
Mix cheeses, egg, spinach and seasoning; save some Mozzarella cheese to sprinkle on finished dish. In 9 x 13-inch pan, layer until gone: 1 cup sauce, noodles and 1/2 cheese mixture. Then sprinkle with Mozzarella cheese. Pour 1/2 to 1 cup water around edges; cover with foil and bake at 350° for 1 hour and 15 minutes. Let stand 15 minutes before serving.
Defrost hash browns. Mix together hash browns, sour cream, chopped onions, cream of chicken soup, salt and pepper. Spread mix into 8 x 12-inch dish.
Cook broccoli until just tender-crisp. Cook turkey until tender. Remove bones and skin and cut into bite-sized pieces. Place broccoli in a 9 x 13-inch pan or dish. Place turkey on top of broccoli. Mix the 2 soups together with the sour cream and pour over broccoli and turkey. Bake in a 375° oven until bubbly hot. (Chicken may be used instead of turkey.)
Cut chicken into small pieces. Slice carrots, bamboo shoots and Konnyaku in 1-inch pieces. Cook in water, sake, sugar and soy sauce mixture for 15 minutes and cool. When cool, mix with tofu mixture from the Vegetable Shira-ae recipe.
Layer the lettuce, onion, cauliflower, broccoli and bacon. Mix together mayonnaise, sugar and Parmesan cheese. Put on top; let set for 24 hours. Toss and serve.
Coat a large skillet with cooking spray and heat. Saute the onion and garlic. Add chili powder to taste, a pinch of cumin, tomato sauce and water. Bring to a boil, then add beans and rice. Cover and simmer 5 minutes. Remove from heat and let stand another 5 minutes. Spoon into taco shells or tortillas and top with cheese, hot sauce and lettuce.
Cream butter and sugar; add the rest of the ingredients gradually. Roll quite small like dates and bake in slow oven, 275° for 30 minutes. Do not brown! Roll in powdered sugar while hot.
Heat soup and cream cheese; add remaining ingredients and heat. Serve hot as dip for corn chips.
Melt bark in double boiler. Pour in Fruit Loops and nuts. Pat down on buttered cookie sheet.
Brown ground beef with salt and onion in shortening in skillet. Stir in catsup. Cook for 10 minutes, stirring frequently. Spoon into buns. Yields 5 servings.
Beat cream cheese, ketchup, horseradish and lemon until creamy. Fold in chopped shrimp. Serve with chips or crackers.
Cut up artichokes. Mix with mayo and cheese. Bake, uncovered, at 350° for 30 minutes. Spread on bread or crackers.
Grind cranberries. Add sugar and orange rind; mix well. Let stand 30 minutes. Stir in 1/2 cup boiling water to dissolve sugar. Refrigerate while preparing gelatin. Stir gelatin into 1 cup boiling water until dissolved. Add 1/2 cup cold water; chill until slightly thickened. Stir in cranberry mixture, celery, apples and walnuts. Pour into 1 (3 cup) mold. Cover; chill until set. Unmold onto serving plate. Makes 12 servings.
Combine soup, milk, onion, green pepper, salt and pepper; blend well. Place half the potatoes in a greased 2-quart casserole. Add half the sausage. Cover with half the soup mixture. Repeat layers. Dot with butter. Cover and bake at 350° (moderate oven), about 1 1/4 hours.
Mix Kool-Aid, lemonade, pineapple juice and ginger ale. Chill for 2 hours. Add sherbet just before serving.
Mix and mold first three ingredients in a circle. Put strawberry preserves in the center. Chill for three to four hours before serving.
Combine sugar, tapioca, salt and nutmeg. Add rhubarb and strawberries. Mix to coat fruit. Let stand about 20 minutes. Turn into pastry lined 9-inch pie plate. Dot with butter. Adjust lattice top and seal. Bake at 400° for 35 to 40 minutes.
Add pudding mix to pineapple. Fold in marshmallows and Cool Whip. Let set overnight.
Mix sugar, milk and oleo in electric frying pan. Cook at 280°, boiling for exactly 5 minutes (no longer). Turn off pan. Add peanut butter, marshmallows and vanilla. Mix well. Pour in greased pan.
Pound meat into coarse powder. Cut raw fat into walnut size pieces and melt over slow fire. Pour fat over meat and mix in berries. Mix well and pack in parfletches.
Combine all ingredients and mix well. Bake in greased and floured Bundt pan for 1 hour and 25 minutes at 325°.
Cream sugar and oleo; add eggs, milk, vanilla and bananas, then flour, salt and baking soda. Add nuts. Bake at 350° in greased jelly roll pan for approximately 20 minutes or until brown. While hot, frost with sugar and water glaze.
Cut each chicken wing at joints to make 3 pieces. Discard tips. Mix egg, 2 teaspoons vegetable oil, the soy sauce, salt, sugar and 5 spice powder in medium glass or plastic bowl. Stir in chicken. Cover and refrigerate 1 hour. Add water to chicken. Stir flour, cornstarch and baking soda into chicken.
Mix in bowl first 7 ingredients. Toss lightly until well mixed. Preheat oven to 350°. Stuff chops. Slowly brown on low heat on both sides 15 minutes total. Then bake, covered, about 1 1/4 hours or until tender.
Sift dry ingredients together. Blend with others. Pour into unbaked pie shell and bake at 350° for 35 to 45 minutes. Whipped cream can be added on top after cool. Takes less than 5 minutes to make.
Mix first 3 ingredients and divide into halves. Pat into 2 (13 x 2-inch) strips. Place on ungreased cookie sheet.
Brown bacon. Place chicken in pan. Cover with 1 cup melted butter and then spread all seasoning over chicken. Place browned bacon on top and then smother with onion and pepper. Bake, covered, for 30 minutes; then uncovered for an additional 30 minutes or until chicken is browned.
While vermicelli is hot, drain and add Accent, seasoned salt, lemon juice and oil. Mix and cover. Refrigerate overnight. Next day, add remaining ingredients. Keeps in refrigerator a good while. This is wonderful in the summer with hamburgers and steaks.
Combine sugar, margarine and milk in saucepan. Bring to full boil, stirring constantly. Continue to boil for 5 full minutes over medium heat. Remove from heat and add Marshmallow Creme, peanut butter and vanilla, stirring until well blended. Pour into a 9 x 13-inch buttered pan. Cool and cut into squares.
Brown hamburger and onions, drain. Add taco seasoning mix and water. Add green chilies, beans and cooked rice. Pour mixture into baking dish and top with crushed Fritos and cheese. Bake until cheese is melted and serve.
Mix cake mix according to box directions. Bake 4 thin layers. Stack while hot. While cake is cooling, mix frozen coconut that has been thawed out with sugar and sour cream. Mix good and spread. Cook cake at 375° or if oven is slow, make it 400°, but watch it. Be sure to grease the pans, flour them and line with wax paper. (Note: Always use this particular cake mix for no other will work.)
Add vinegar, sugar, mayonnaise, salt and pepper in a bowl. Be sure to mix well. Cut broccoli and cauliflower in bite size pieces. Mix with sugar mixture and crumbled bacon or bacon bits. Chop onion in small pieces. Stir well. Refrigerate and serve.
Put in saucepan on top of stove. Cook for 5 to 10 minutes. Sprinkle cinnamon to taste.
Cook ground beef until browned, stirring to crumble. Drain off pan drippings. Spoon beef into an 8-inch square baking dish. Top with pizza sauce and cheese.
Heat milk, water and butter until butter melts. Sift together sugar, yeast and flour. Pour heated liquids into sifted mixture. Stir and sit aside to rise (about 3 hours). Roll out on floured paper. Cut rolls with jar lid. Dip in melted butter. Fold in half on cookie sheet. Bake at 400 degrees until golden brown.
Put all ingredients into a blender. Blend thoroughly. Pour into a 10-inch pie plate that has been greased and floured. Bake at 350° for 60 minutes. A crust will form on the bottom, pie filling is in the center and coconut topping above. Make it a family project to look up the ingredients. All are found in the King James version of the Bible.
Mix cucumbers, onions, peppers and salt. Cover with cold water (ice if possible). Let stand 3 hours. Drain. Bring vinegar and spices to boiling. Add vegetables and simmer for just a few minutes. Pack into hot jars, leaving 1/2-inch headspace. Adjust lids. Process 5 minutes in boiling water bath.
Mix the Bisquick, water and beans together; spread this mixture in a greased 9 x 13-inch baking dish. Layer the beef, then the salsa, then the cheese over the Bisquick. Bake for 30 minutes at 375°. Garnish with sliced black olives and chopped tomatoes. Serve this with sour cream, if desired.
Mix and sift flour. soda, salt and spices. Cream shortening and sugar. Add molasses and extract to shortening mixture. Add the flour mixture and the flour , alternately, in small amounts, beating until well blended. Wrap dough in foil; chill overnight.
Beat eggs with a wire whisk in bowl until smooth. Beat in milk. Stir in seasoning, Cheddar cheese, onion and bacon. Melt butter in a 9-inch frying pan/omelette pan. Pour egg mixture in pan. Sprinkle with Parmesan cheese. Bake at 400° for 20 minutes or until set and golden. Garnish with additional bacon, if desired. Serve immediately.
Roll very thin on well floured surface. Let dry for approximately 2 hours. Cut and drop in boiling broth.
Rinse and drain lentils. Place in large kettle with 8 cups water. Add remaining ingredients except tomatoes and vinegar. Cover; simmer 1 1/2 hours. Add tomatoes and vinegar. Simmer, covered, 30 minutes longer. Salt and pepper to taste. Serves 8 to 10.
Mix together sugar and syrup in 1 1/2-quart bowl. Microwave 5 minutes on High. Add 1 cup peanuts and microwave 3 to 3 1/2 minutes on High or until light caramel color. Quickly stir in butter, baking soda and vanilla. Spread on greased cookie sheet to harden.
On a cookie sheet, arrange 5 pecan halves to resemble turtle's 4 feet and head. Place 1 caramel in center of each turtle. Continue until there are no spare parts. Place cookie sheet in preheated 325° oven until caramels have softened, approximately 5 minutes. Remove from oven with a buttered spatula or prebuttered fingers. Place a chocolate kiss on each turtle. (Chocolate will soften from heat of caramels.) With a buttered spatula, gently swirl chocolate to cover caramel. Transfer to waxed paper to cool.
Beat egg, salt and pepper to taste; add beer. Mix gently. Gradually add flour until you have consistency of a thin pancake batter. Dip shrimp in batter and deep fry until golden brown. Drain on absorbent paper.
In large skillet, slice sausage into bite size pieces. Cook sausage and onion over medium heat until meat is slightly browned. Drain. Add peas, tomatoes, tomato sauce, broth and seasonings. Cook and stir for 10 to 12 minutes or until hot and bubbly. Stir in the corn and cook 5 minutes longer or until heated through. Serves 6.
Grease 14 x 9-inch Pyrex dish. Cube 3 slices of bread and layer in dish. Break up 1 pound of sausage; fry and drain. Layer over bread. Beat 8 eggs and mix with 2 cups milk, 1 teaspoon salt and dash of Worcestershire sauce. Top with one cup of grated cheese. Refrigerate overnight. Bake at 350° for 45 minutes.
Mix flour, margarine and sugar. Place in a 9 x 13-inch pan. Bake for 15 minutes at 325°. Mix remaining ingredients and place on top of the crust. Bake for 25 to 30 more minutes.
Mix okra and potatoes in large bowl. Sprinkle the Potato Shakers over this and mix to coat. Add cornmeal and stir lightly. Heat oil in baking pan. Add mixture to pan and bake at 400° for 30 minutes or until crisp and brown; stir once.
Fry okra rolled in flour. Add bell peppers and onion. Push to the side and add flour. Dump in a can of whole kernel corn, Ranch Style beans with jalapeno peppers and can of tomato sauce. Last of all, add any kind of cooked meat. Serve over rice.
Mix oil with spices. Add crackers. Put in a sealable container. Shake up periodically until all dry ingredients are absorbed.
Blend butter and sugar; add egg and beat well. Sift flour and baking powder at least 3 times. Add to blend and mix well. Add vanilla and mix again. Put into cookie tube and squeeze onto greased cookie sheet. Bake until edges are light brown in a 325° oven.
Mix first six ingredients in a small bowl; add cucumbers and onions. Mix well. Keep chilled in refrigerator until ready to serve. Serves 6 to 8.
Mix Velveeta and cream cheese together. Add pecans and seasonings. Roll into ball. Wrap with Saran Wrap and put on plate in fridge overnight. Just before ready to serve, roll in nuts and sprinkle with paprika.
Mix all ingredients. Put in baking dish. Bake 350° for 1-1/2 hour or until casserole looks done.
Layer bread, nuts, apples and pineapple into a 9 x 13-inch pan. Cream butter and sugar. Add eggs and milk. Pour over bread and fruit. Sprinkle with brown sugar and cinnamon. Cover and refrigerate for 24 hours. Bake, uncovered, at 350° for 60 minutes. Great with ham.
Mix together kraut, sausage, tomatoes, onion and egg. Salt and pepper to taste. Put crackers on top. Bake 1 hour at 300°.
Mix first four ingredients together. Pour in ice cream freezer. Fill to full line with homogenized milk. Freeze as per freezer instructions.
Steep tea bags in boiling water for 15 minutes. Discard bags; add sugar, stirring until it completely dissolves. Then add orange juice, lemonade concentrate, water and pineapple juice. Yields approximately 1 gallon.
Mix together all ingredients and press into Bundt pan. Bake at 350° for 45 minutes. After 25 minutes, pour off excess grease, if necessary. Then bake the remaining time. Serve with Ritz crackers or party rye.
Combine all ingredients; mix well. Store in an airtight container. Sprinkle on seafood, chicken, beef or pork. Great for grilling meats outdoors.
Let cream cheese soften and then mix all of the ingredients well. Sometimes I add a little lemon juice. Serve with crackers.
Line 9-inch pie tin with pastry. Beat eggs slightly. Add syrup, sugar and other ingredients and mix thoroughly. Stir in 1 cup pecan halves and pour into pastry lined tin. Bake at 375° for 40 to 50 minutes or until set and pastry is browned.
Drain peas or mixed vegetables. Mix well and pour into greased baking dish. Top with Hungry Jack biscuits, chow mein noodles or herb seasoned stuffing mix. Bake at 350° for 30 to 35 minutes.
Pour dry pudding over undrained pineapple, then mix. Add nuts and marshmallows. Fold in Cool Whip. Refrigerate 3 to 4 hours.
Melt butter over medium high heat. Saute onions and mushrooms until tender. Place in 12 x 7 1/2 x 2-inch baking dish or 2-quart casserole. Sprinkle shredded cheese on top. Combine soup, milk and soy sauce. Pour over cheese. Top with bread and cheese slices. Cover and refrigerate 4 hours or overnight. Bake loosely covered for 30 minutes at 375°. Uncover and bake 15 to 20 minutes longer or until heated through. Let stand 5 minutes before serving. Yields 6 to 8 servings.
Cream eggs and sugar together well. Add milk and vanilla and stir until sugar is dissolved. Dip whole slices of bread into the mixture, allowing bread to absorb the milk, but not to become soggy. Spray skillet with Pam. When pan is hot, put bread into skillet and fry until golden brown.
Put pineapple in pan. Let come to a boil. Add Jell-O. Let it thicken. Fold in gently large cottage cheese. Add Cool Whip. Refrigerate to congeal.
Cook macaroni according the package directions. Drain and rinse with cold water. Stir in the mayonnaise, pickles, onion, garlic, celery salt and pepper.
Place cream cheese in bottom of dish. Microwave until melted. Pour chili over cream cheese. Pour taco sauce on top of chili. Grate cheese and sprinkle on top. Microwave on High for 10 minutes or cook at 350° for 20 minutes.
Cook raisins in water until water is gone. Let cool. Mix eggs, liquid sweetener and oil. Combine dry ingredients; add to liquid mixture. Add raisins and vanilla. Pour into a greased and floured 8 x 8-inch pan or Bundt cake pan. Bake at 350° for approximately 30 minutes or until tests done.
Combine flour, margarine and pecans; press into oblong pan. Bake 12 minutes at 400°; cool. Mix softened cheese and sugar; fold in Cool Whip. Spread over cool crust. Slice bananas on top and spread blueberry pie filling over. Can make ahead 1 day.
Layer bread, then layer browned sausage and cheese in baking dish. Combine remaining ingredients and pour mixture over bread. Cover and set for at least 8 hours. Bake at 350°, uncovered, for 45 minutes.
Mix together hamburger, cracker crumbs, water and seasoning. Shape into hamburgers. Roll in flour and brown both sides in butter. Put in casserole and cover with mushroom soup that is diluted with 1 can water. Bake 1 1/2 hours at 300°.
Beat cream cheese with mixer until light and fluffy. Beat in condensed milk and lemon juice, one tablespoon at a time (use more or less to taste). Pour into pie crust and chill several hours until firm.
Melt chocolate chips and butter in top of double boiler. Add the beaten egg; let cool. Fold in marshmallows and nuts. Turn out onto waxed paper covered with coconut. Form into roll and chill. Slice to serve.
Mix all ingredients together. Pour batter into three 8 inch greased and floured cake pans. Bake for 35 minutes (or until cake turns loose from sides) at 350°. Let cool before icing.
Preheat oven to 350°. Combine oleo, sugar, flour, cocoa, baking powder, eggs, milk and 1 1/2 teaspoons vanilla. Beat well. Stir in walnuts. Spread in greased 13 x 9-inch baking pan. Bake for 40 minutes or until brownies begin to pull away from sides of pan. Just before brownies are done, melt chips with condensed milk and remaining vanilla (use heavy saucepan). Immediately spread over hot brownies. Cool, chill, then cut into bars.
Melt margarine slowly in heavy saucepan. Combine cocoa, salt and sugar and add to melted margarine. Add milk. Boil 3 minutes. Add vanilla and cool. Beat to spreading consistency.
In a 3 quart bowl, combine taco mix, flour, and salt. In 2 quart bowl, blend eggs and milk; dip chicken pieces in egg mixture. Place chicken in seasoned flour. Thoroughly coat chicken. Fry in hot oil or shortening for 20 to 28 minutes. Drain on paper towel.
Pat uncooked beef into pan. Sprinkle with onion and smooth soup over all. Layer the Tater Tots on the soup and bake at 350° for 1 to 1 1/2 hours until meat is cooked and potatoes are crispy.
Cut biscuits into quarter or halves. Roll into balls. Mix sugar, cinnamon and roll balls in mixture. Place in greased Bundt pan. Add remaining sugar mix on top. Bring butter or margarine and brown sugar to boil and pour over biscuits. Bake at 350° for 1/2 hour. Turn onto plate. Pull apart to eat. Serves 10.
Combine sugar, shortening, eggs and potatoes. Add buttermilk in which soda has been dissolved. Add dry ingredients and vanilla. Let set in refrigerator for 1 hour. Roll on floured board to 1/2-inch thickness. Cut with donut cutter and fry in deep fat until brown.
Peel and mash avocados. Add salt and lemon juice. Stir in Worcestershire sauce, garlic, pepper and onion. Add hot pepper, if desired. Serve with tortilla chips.
Preheat oven to 350°. Combine all ingredients, except cheese; blend well. Spread into an ovenproof serving dish. Sprinkle top with 1/4 cup Parmesan cheese. Bake for 15 to 20 minutes, or until golden and bubbly. Serve with crackers or tortilla chips and salsa. Serves 4 to 6.
Soak tomatoes overnight in water in which the lime has been added. Drain; rinse and soak in clear water for 3 hours.
Preheat oven to 375°. Spray an 11 x 7-inch baking dish with Pam. Spread 1/3 of the sauce on bottom of dish; arrange 3 noodles in a single layer over sauce. Top with 1/3 of the sauce, all of the ricotta cheese and vegetables, and 1/2 of the mozzarella cheese. Place remaining noodles in a single layer. Spread evenly with remaining sauce. Cover dish with foil. Bake until noodles are tender and mixture is hot, about 1 hour. Sprinkle with remaining mozzarella cheese. Bake uncovered 5 minutes longer. Let stand 5 minutes before cutting.
Pour into lightly greased 9 x 13-inch pan. Sprinkle paprika and bake at 350° for 45 minutes.