HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine the sugar, liqueur, cognac and cherry juice and cherries, if desired. Just before serving, add remaining ingredients. This punch is beautiful served in a silver bowl with a fancy ice block floating in it. This recipe serves 10.
Preheat oven to 350°. Cream butter and sugar until fluffy. Add eggs, one at a time and blend in. Combine dry ingredients. Add 1/3 of dry ingredients to liquid mixture; mix thoroughly. Then add 1/3 milk and vanilla. Mix thoroughly. Repeat, adding dry ingredients and milk until completely used. Mash 1/2 cup of blueberries and stir into mixture by hand. Fold in remaining 2 cup of blueberries until thoroughly mixed. Grease muffin tin with shortening (even top of pan). Flour pan. Add mix to pan. Sprinkle tops with sugar. Bake for 30 to 35 minutes. Test middle of muffin with toothpick to make sure it is completely done.
In a bowl, combine honey, cinnamon, paprika, curry powder, ginger and nutmeg. Add beef and mix well. Shape into 8 (3/4-inch) thick patties. Grill, uncovered, over medium heat for 3 minutes on each side; brush with soy sauce. Continue cooking for several minutes until juices run clear, basting and turning several times. During last few minutes, grill pineapple slices until lightly browned, turning once.
Mix last 5 ingredients together. Heat oven to 400°. Spray a 15 x 10 x 1-inch baking pan with Pam. Dip chicken in melted butter and roll in dry mixture. Place on prepared pan and bake for 30 to 35 minutes or until tender and brown.
Mix everything but soup and Gravy Master. Pack on a cookie sheet; let stand overnight in fridge. Cut into squares. Coat in flour and fry in a little Crisco until brown. Drain on paper towels. Cover with the 4 cans of soup that have been diluted with 4 cans of water and enough Kitchen Bouquet to make brown. Bake 1 1/2 to 2 hours at 350°. Serve with mashed potatoes covered with the gravy mixture.
Mix cake mix, 3 eggs and butter; spread in a 9 x 13-inch pan sprayed with Pam. Combine cream cheese with 2 eggs and box of powdered sugar. Pour over cake mixture. Bake at 350° for 50 minutes.
In a blender, place 1 scoop vanilla ice cream, 1 cup milk and 2 drops of green food coloring. If desired, add 1/4 teaspoon peppermint flavoring. Blend until smooth, then pour into cups. Makes 2 to 3 servings.
Thaw artichokes and drain thoroughly. Chop into small pieces. Add all ingredients and blend well. Bake at 350° for approximately 45 minutes or until golden brown. Serve with crackers.
In a medium mixing bowl, combine cheeses, sour cream, mustard and lemon juice. Beat at medium speed until light. Stir in vegetables and fold in whipped cream. Let stand 15 to 20 minutes before stirring again and serving. May be stored in the freezer and thawed before serving.
Mix dry cake mix, 1 egg and 1/3 cup oil until crumbly. Reserve 1 cup. Pat remaining mixture lightly in an ungreased 9 x 13-inch pan. Bake for 15 minutes at 350°. Beat cheese, sugar, lemon juice and 1 egg until light and smooth. Spread over baked layer. Sprinkle with reserved crumb mixture. Bake for 15 minutes. Let cool and cut into bars.
This is the quickest, easiest soup to make and it is wonderful, thick and hearty.
Heat oven to 350°. Grease 13 x 9 x 2-inch baking pan. In large bowl with spoon or wire whisk, stir butter, sugar and vanilla. Add eggs; stir until well blended. Stir in flour, cocoa, baking powder and salt; blend well. Reserve 2 cups batter; set aside.
In skillet, heat oil over medium heat. Saute onion until tender. Remove and set aside. Brown meat. Drain. Combine all ingredients, except pastry.
Mix all together until well moistened. Bake in 8 or 9-inch square pan. Bake at 350° for 20 minutes. Cut into squares.
Put all ingredients in a quart jar and shake it until the sugar dissolves. Stir well before using.
Mix spinach, sour cream, mayonnaise and water chestnuts. Stir in soup mix. Stir until all ingredients are mixed well. Chill and serve with wheat crackers.
Beat eggs, oil and milk together; add dry ingredients and vanilla. This batter is better if it sets overnight. Pour recommended amount in waffle iron and cook according to waffle iron instructions.
Prepare cake according to directions on box. Making 2 round layers. Split layers in half making 4 layers after cooling. Blend sugar, sour cream and coconut. Spread all but 1 cup between layers. Blend remaining cup of sour cream mixture with cool whip. Spread on top and sides of cake. Seal in air tight container and place in freezer. Leave in freezer for at least 2 days. Set out 2 hours before cutting. Refrigerate after cutting.
Mix onions, vinegar, oil, curry and rice. Marinate about 2 hours ahead. Add rest when ready to serve.
In a tall glass, pour cranberry juice cocktail and lime juice over ice cubes. Top with club soda. Stir. Makes 1 serving.
Combine peas, green beans, corn, onion, celery and pimento in a large bowl. Combine in saucepan the sugar, vegetable oil, white wine vinegar, salt and black pepper. Heat until sugar dissolves. Pour over vegetables. Cover and refrigerate overnight.
Cook vegetables until just about done and drain. In hot dish, mix soup, sour cream, vegetables and water chestnuts. Bake for 1/2 hour. Add cheese and bake 5 minutes more. Add onions and bake about 2 minutes more at 350°. Serve hot.
Cook rice according to directions on box; set aside. Brown ground beef in 12-inch skillet; drain. Mix all ingredients, except rice, in beef. Bring to a boil, reduce heat, cover and simmer for 25 to 30 minutes. Pour over cooked rice; mix well.
Brown sausage in medium skillet and heat. Drain well and set aside. Combine cornmeal and next 5 ingredients in a large bowl. Stir well and pour half of batter into a greased 10-inch cast-iron skillet. Arrange sausage on top of batter. Sprinkle with 3/4 cup cheese. Spread remaining half of batter over cheese. Bake at 450° for 25 minutes; sprinkle with remaining 3/4 cup cheese. Bake an additional 5 minutes or until cheese melts.
Peel shrimp, leaving tails on; devein and butterfly. Place shrimp in salted boiling water for 30 seconds. Drain and place in a shallow broiling pan.
Mix dry ingredients together. Add onion, egg and buttermilk; beat well. Drop balls into deep fryer. Fry until they float on top of oil. Drain on a paper towel.
Heat oven to 350°. Grease and flour 12 cup fluted tube pan. In large bowl, blend cake mix, eggs, oil, water, brown sugar and cinnamon until moistened. Beat 2 minutes at highest speed. Fold in shredded carrots, raisins and nuts. Spoon into tube pan. Bake for 50 to 60 minutes or until toothpick inserted comes out clean. Cool upright 25 minutes. Cool completely before serving.
Cook thawed blueberries in 1 1/2 cups water for 5 minutes. Add sugar and orange juice; cook for 5 minutes longer. Combine cornstarch and 1/4 cup cold water; mix well. Add cornstarch mixture to blueberry mixture, stirring until thickened. Remove from heat; cool slightly. Pour into pie shell. Cover with fresh blueberries. Serve cold with ice cream or whipped cream.
Boil sugar, butter and milk for 9 minutes, stirring constantly. Remove from heat and add chips, Marshmallow Whip, vanilla and nuts. Beat until mixed well. Pour into pan. Makes 5 pounds.
Clean and scald 4 1/2 gallon canning jars. Put 2 cups clean grapes in each jar. Add 1 cup sugar per jar. Fill with boiling water. Adjust lids. Process in water bath for 30 minutes. Best if not used for at least 3 to 4 months.
Combine ingredients. Roll dough in a large circle. Cut into big squares. Fill the dough with the potato or cheese filling. Squeeze ends tight and place in boiling water until they float. Rinse in cold water. Drain well, then pan fry in butter. Serves 4 to 6.
Cream sugar and butter. Add egg and vanilla. Sift dry ingredients. Add to creamed mixture. Press 2/3 of mixture into cookie sheet (will cover about 3/4 of pan). Spread apricot preserves over this. Put rest of mixture over the top in small pieces.
Prepare chili. Fry refried beans until pasty. Layer: Chili on bottom, sour cream, refried beans and Cheddar cheese. Bake until cheese melts. Serve with tortilla chips.
Drain apricots 1 hour (very dry). Sprinkle Jell-O over them and stir. Add Cool Whip and cottage cheese. Mix together. Chill.
Cream butter and sugar; add eggs and bananas. Mix well. Mix flour and baking soda together; add to mixture. Add nuts and mix well. Pour into greased pan. Bake at 350° for 35 minutes.
Combine these ingredients and marinate overnight. Place chicken and marinade in shallow baking pan. Sprinkle 1 cup white wine and 1 cup brown sugar. Bake 1 hour at 350°, basting frequently. Transfer to serving dish. Sprinkle with parsley.
Melt butter. Mix salt, cinnamon, cayenne pepper and pecans with butter. Bake pecan mixture at 350 for 15 min. or until golden brown. Set aside. To prepare dressing mix together sherry wine vinegar, dry mustard, and olive oil. Set aside. Toss together greens, chopped apple, and feta cheese. Add pecans and dressing to greens mixture.
Mix all ingredients and stir in crackers. Stir until well mixed. Will freeze well.
Combine cake mix, milk, eggs and oil; mix until smooth. Add remaining ingredients and mix well. Put into layer cake pans and bake for 45 minutes at 350° or until done. Let cool on rack and then frost.
Let first 5 ingredients chill in refrigerator overnight. Spread on room temperature tortillas. Roll up and cut. Hold in place with toothpicks. Serve with picante sauce or salsa.
Cream together the cream cheese and sugar. Add eggs, then the banana. Mix in the Jiffy mix. Pour into greased and floured loaf pans. Bake at 350 until done.
Preheat oven to 350°. Combine cinnamon and sugar; set aside. Cream shortening and sugar. Add eggs. Stir in apples, milk and vanilla. Combine flour, baking soda and salt. Add to creamed mixture and stir well. Add walnuts. Batter will be very thick. Spoon 1/3 of batter in greased loaf pan. Sprinkle with cinnamon mixture. Repeat 2 more times, ending with cinnamon mixture on top. Bake 1 hour or until center is set. Yield: 1 large loaf.
Mix all ingredients. Roll into walnut size balls. Bake 8 to 10 minutes at 450°.
Whip the Dream Whip and cream cheese. Whip again and add sugar. Mix well, spread over pretzels. Top with pie filling.
Cut chicken breasts in pieces, place in greased 13 x 9-inch baking dish. Dilute chicken soup to gravy consistency. Heat, pour over chicken. Spoon prepared stuffing over soup. Dot with butter if desired. Bake at 400° until bubbly and slightly brown.
Preheat oven to 350°. Grease a 9-inch square or oblong baking dish. (I use Pam.) Blend ingredients and pour into prepared pan. Bake 45 to 60 minutes.
Separate eggs 1 hour before making cake. Beat egg yolks well. Beat 1/2 cup cold water into the egg yolks. Add the sugar gradually and beat after each addition. Add the flour, baking powder and salt (sifted together), gradually folding in each addition. Add vanilla.
Combine sugar, margarine and milk in a heavy saucepan. Bring to a boil. Boil 5 minutes over medium heat. Remove from heat and stir in chocolate chips until melted. Add marshmallow cream, nuts and vanilla. Beat until well blended. Put into greased 9 x 13-inch pan.
Combine all ingredients in 1-quart casserole. Crumble prefried bacon over top. Cover and bake at 350° for 60 minutes.
Tear up lettuce. Slice tomato. Put all in large bowl and toss! (Left overs are good, but Doritos will get soft.)
Use a box of spice cake mix. Make according to the directions on box. Cook apples until tender and add sugar to taste. Stake with 2 cups dried apples. A good cake.
Mix coleslaw and onions. Break up dry noodles from soup mix. Add noodles, almonds and sunflower seeds to coleslaw mix. (Don't add noodles too far in advance, as noodles will get soggy.) When ready to serve, add dressing and toss together well.
Melt margarine in large saucepan. Mix evaporated milk and sugar with margarine, stirring until it comes to a rolling boil. Boil and stir for 8 minutes. Remove from heat. Add chocolate bits, Marshmallow Fluff, nuts and vanilla and mix until smooth with wooden spoon. Pour in greased 9 x 13-inch pan. When cool, score. Makes 5 pounds.
Beat eggs well and set aside. Combine Karo, sugar and margarine in deep saucepan. Cook over medium to medium-high until rolling boil. Take off heat. Add vanilla. Add this to beaten eggs. Add pecans. Divide into pie shells. Bake at 350° until firm (approximately 1 hour).
Mix sugars and flour together. Add milk and eggs to it. Put on stove. Let it come to a boil, stirring constantly. Wait until ready to put in pie shell to add 1 tablespoon butternut vanilla flavoring. Put in unbaked pie crust. Have oven preheated to 450°.
Bake the cake mix in an oblong 9 x 13 pan. When done, punch full of holes and pour the strawberry pop over this while cake is hot. Mix up the Jell-O with 1 cup of water and also pour over cake. Put in the refrigerator to cool. When cool, ice.
Combine juices, wine, rum and sugar. Stir to dissolve sugar. Slice orange thinly. Cut slices in half. Add orange slices, maraschino cherries and cinnamon stick to wine mixture. Let stand one hour. Remove cinnamon stick. Pour into water goblets one-quarter filled with cracked ice or small ice cubes. Yields 12 to 24 servings.
Combine biscuit mix with milk and 2 tablespoons mayonnaise. Spread in oblong baking pan (do not grease). Mixture will be very thin, but spread evenly into the corners. Meanwhile, brown sausage in skillet, stirring often to break up. Add onion and continue stirring and cooking until meat is brown and onion crisp-tender. Drain well. Spread sausage mixture evenly over biscuit dough. In medium mixing bowl stir together the egg, grated cheese and remaining mayonnaise and green chilies. Spread on top of sausage and press down lightly. Bake uncovered at 350° for 25 to 35 minutes. This can be baked ahead.
Mix Cool Whip, pineapple, milk, lemon juice and nuts. Divide mixture between 2 pie shells. Chill.
Prepare cake mix by directions on box. Place 1/3 batter in a greased and floured tube pan. Place 1/2 of dry frosting mix on cake batter. Place 1/3 of chocolate chips and 1/3 of pecans over this. Repeat layers. Then place last 1/3 of batter on top. Sprinkle with remainder of chocolate chips and pecans. Bake at 350° for 40 to 45 minutes or until done. May glaze or sprinkle with confectioners sugar.
Melt Velveeta cheese. Mix all together and roll into 1-inch balls. Roll out and bake at 375° for 10 to 15 minutes.
Beat all the above well. Pour into unbaked pie shell. Bake at 325° for 45 minutes.
Mix all ingredients (except crackers and melted margarine) and put in a casserole dish. Put finely crushed crackers on top and pour melted butter over crackers. Bake at 350° for 30 minutes.
Preheat oven to 350°. In large bowl, combine first 3 ingredients. Blend until crumbly. Press 2 3/4 cups of mixture into ungreased 13 x 9-inch pan. Add remaining ingredients except apples to the rest of mixture. Blend well. Stir in apples. Spoon over base. Bake 25 to 35 minutes until toothpick tests clean.
Have oleo at room temperature. Pat graham cracker crumbs and one stick oleo into a long Pyrex dish. Mix confectioners sugar, one stick oleo, cream cheese and eggs until melted. (Note: Use double boiler and beat eggs before adding to mix.)
Saute onion and celery in oil. Combine sauteed onion and celery with bread crumbs, egg and Mozzarella cheese. Roll mixture in chicken breasts and secure with toothpicks. Mix soup and milk until diluted to a pouring consistency and cover chicken breasts. Bake at 350° for 1 hour.
Blend together for 3 minutes. Spread half the batter in 9 x 13 cake pan. Sprinkle half the sugar mixture, then the rest of the batter and sugar mixture on top. Bake at 350° for 40 minutes.
Put 1/2 of precooked, drained vegetables in a layer on the bottom of a large casserole. Put 1/2 of cheese and 1/2 of crackers in next layer. Then layer the rest of vegetables. On top, spread rest of cheese, crackers and melted butter. Bake 15 to 20 minutes or until brown.
Boil rice in salt water until soft. Drain and rinse in cold water. Beat well eggs in a bowl. Add cream, milk and sugar. Beat until well blended. Add rice and mix. Butter 9 x 13-inch pan and pour mixture into pan. Drain peaches well. Lay on top of rice mixture. Sprinkle with cinnamon. Bake at 300° for 1 hour.
Season chicken with thyme, salt and pepper. In large nonstick skillet, over medium-high heat, add 1 tablespoon oil. Add chicken and brown for 2 minutes, reduce heat to medium-low and cook for 2 minutes per side. Remove and reserve. Add zucchini, onion and dried tomatoes. Saute briefly; add beans and toss until heated thoroughly.
Mix and add milk to fill one-gallon freezer. Freeze. This is very rich and creamy.
Prebake pie crusts at 400° until just beginning to turn golden. Cool. In large bowl, combine both sugars and flour. Set aside. In another bowl, combine eggs, milk and vanilla and set aside.
Cook macaroni as directed on package. Drain; rinse with cold water and drain again. Brown meat and drain fat. Add taco seasoning and mix well. Cool. In a large bowl, mix macaroni, green pepper, onion, cheese, tomatoes, lettuce and seasonings. Chill. Just before serving, stir in seasoned ground beef, French dressing and corn chips. Toss lightly. Makes 8 to 10 servings.
Chop vegetables into 1/2-inch pieces. Cook potatoes and zucchini in water until just tender. Combine with potatoes and add raw celery. While hot, toss with cilantro, parsley and cider vinegar. Combine oil, garlic, white vinegar, salt and pepper. Toss with salad and chill.
Combine raisins and water in saucepan and bring to a boil for 3 minutes. Let cool (do not drain), cream sugar and shortening together. Add eggs and vanilla; combine dry ingredients. Add to creamed mixture and blend thoroughly. Stir in nuts and raisins. Drop by teaspoonful 2-inches apart on greased cookie sheets. Bake at 350° for 12 to 14 minutes.
Mix all ingredients except bacon. Pour into baking dish. Top with sliced bacon. Bake at 375° for 30 minutes.
Drain 1 can of pork and beans. Add all ingredients and mix well. Bake at 350° for an hour or so.
Press can of crescent rolls onto pizza pan and bake 12 to 15 minutes. Spread with cream cheese. Top with salsa. Sprinkle on diced, grated veggies. Top with shredded cheese. Chill 2 hours. Slice and serve.
Cook ham hock until done, reserving 3 cups liquid. Add black-eyed peas to boiling liquid and ham hock. Cook slowly until peas are soft. Season to taste.
Heat oven to 350°. Arrange blueberries in an ungreased 8 x 8-inch square pan. Mix the sugar, flour, oats, margarine and salt; sprinkle on top. Bake until topping is light brown or 30 minutes. Serve warm.
Heat olive oil in large skillet. Wash chicken. While still wet, coat with bread crumbs. Fry chicken in hot oil until nicely browned. Pour spaghetti sauce into 9 x 13-inch pan. Place browned chicken on sauce. Top each breast with a slice of Mozzarella cheese and sprinkle with Parmesan cheese to taste. Place in a 350° oven and bake approximately 30 minutes, until cheese bubbles.
Make 36 or more Ritz peanut butter cracker sandwiches. Melt the almond bark in microwave. Dip each sandwich in the melted almond bark. Place each dipped sandwich on wax paper or aluminum foil to dry.
Cook hamburger meat and onions in fat until brown. Add other ingredients. Put in uncovered dish and bake at 400° for 30 minutes.
Make cream sauce of first 3 ingredients. Add cayenne pepper and cheese; set aside. Mix cracker crumbs with 1 stick melted butter; set aside. In buttered casserole, add in layers the asparagus, peas, half of cracker crumbs and mushrooms. Top with sauce, followed by other half of cracker crumbs. Sprinkle almonds on top. Bake at 350° for 20 to 25 minutes.
Cook rice and keep warm. Saute vegetables in oil until crisp and tender. Add sausage and season to taste. Heat thoroughly. Mix in 1/2 cup Parmesan cheese. Stir over rice and sprinkle with remaining Parmesan cheese. Serves 6.
Sift flour or flour mixture with spices. In large bowl at medium speed, beat shortening, sugar, eggs and vanilla until light and fluffy. At low speed, beat in flour mixture. Stir in raisins and walnuts. Refrigerate 30 minutes.
In a 2-quart casserole, mix together sugar, cornstarch and salt. Gradually add milk, mixing well. Cook with microwave on High 4 to 6 minutes or until thick, stirring every minute. Beat egg yolks slightly. Gradually add some of the hot mixture to egg yolks, stirring constantly. Add combine egg mixture to hot mixture and mix well. Cook with microwave on High 1 1/2 to 2 1/2 minutes until thick, stirring every 30 seconds. Add butter and vanilla. Mix well. Pour hot filling into baked pie shell. Cool. Top with whipped cream or meringue. Makes 6 to 8 servings.
Step 1: Dissolve cherry gelatin in 4 cups boiling water. Pour into 9 x 13-inch pan or mold. Refrigerate until firm.
Cream butter and shortening together. Add sugar. Beat eggs in one at a time. Add flour and milk. Cream together. Add flavoring. Pour into 4 layer cake pans. Bake at 350° for 30 to 35 minutes.
Place chicken breasts in greased casserole dish. Sprinkle with garlic salt, cover each breast with broccoli florets. Mix cream of mushroom soup and 1/2 cup water. Pour over chicken and broccoli. Cover with foil and bake 1 1/2 hours at 375° or until broccoli is tender. Remove from oven, cover broccoli with Mozzarella cheese. Return to oven, uncovered, until cheese is melted.
Boil one cup of water and 3/4 cup ketchup. Add one to two tablespoons chili powder. Boil for 7 minutes. Add the ground beef, onion, salt, pepper and mustard. Cook for 20 minutes. Drain off grease.
Combine dry ingredients and onion. Add buttermilk; stir just until corn meal mixture is moistened. Drop rounded teaspoonfuls into deep, hot fat (375°).
Mix fat and sugar in large bowl. Add egg and beat well. Add rest of ingredients and mix well. Drop dough from teaspoon on a greased cookie sheet. Bake at 350° about 15 minutes until lightly browned.
Dissolve soda in buttermilk. Mix shortening, sugar, eggs and bananas together. Add salt, soda, buttermilk, vanilla, flour and nuts. Mix well. Bake 1 hour at 350°.
Combine first 4 ingredients. Marinate chicken pieces 2 hours or overnight in Ziploc bag. Shake drained chicken in cornstarch (only need a small amount to just dust the chicken). Place in buttered baking dish. Bake at 400° for 30 minutes. Combine marinade, pineapple and juice, juice of lemon and orange juice. Pour over chicken and continue baking 1 hour at 350°. Serve with rice. Will thicken as baking. Overcooking will result in less liquid. I add extra orange juice.
Bake any white cake mix. When done, have already mixed the remaining ingredients. Pour over warm cake and brown under broiler. Watch closely. Serve warm.
Microwave cream cheese, milk and Parmesan cheese in 1 quart measure. Microwave on Medium (50%) for 6 to 8 minutes or until sauce is smooth, stirring every 2 minutes. Stir in seasonings. Toss with hot cooked pasta. Can add diced turkey or crab.
Heat enough water to dissolve sugar and jello (whichever flavor you like,	I use strawberry). Then add pineapple juice and lemon	juice;	finish	filling gallon with water. Shake well; chill.
Crust: Mix flour, nuts and melted butter. Spread in oblong pan and bake at 350° for 15 to 20 minutes. Let cool.
Cook squash and onions until tender. Drain. Add margarine. Add salt and sugar to taste. Mash up cornbread and add to squash mixture until right consistency. Bake.
Place catfish fillets in casserole-type dish and pour lemon juice over fish. Leave for one hour. Place fillets on charcoal grill and baste with melted margarine. Cook for 10 to 15 minutes (depending on grill temperature). After turning fillets, baste again and cook for another 15 to 20 minutes. Salt and pepper to taste.
Mix pudding, flour, baking powder and salt. Add melted butter, milk and egg. Pour into an 8 x 12-inch pan. Cover with drained peaches. Mix cream cheese, sugar and 1/2 cup peach juice together. Pour over peaches. Sprinkle with cinnamon and sugar. Bake at 350° for approximately 30 minutes.
Mix all ingredients well, except the cinnamon and sugar. Roll into balls the size of walnuts. Mix 2 tablespoons sugar and 2 teaspoons cinnamon. Roll balls into mixture. Bake 2 inches apart on ungreased cookie sheet until lightly brown, but soft. Bake at 400° for 8 to 10 minutes.