HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine grape juice, lemon juice and cider; sweeten to taste. Just before serving, add ginger ale. Fill glasses about 3/4 and drop a scoop of orange sherbet on top. Serve immediately.
In large skillet, brown pork slices quickly on both sides. Spoon off excess fat. Arrange cabbage and potatoes pinwheel fashion between pork slices. Add carrots, bouillon, caraway seed, salt and pepper. Cover and cook over medium heat for 25 to 30 minutes or until vegetables are tender.
Mix all the ingredients in a large bowl. Chill 4 to 6 hours or overnight.
Blend all together. Sprinkle with paprika. Bake at 350° for 30 minutes.
Mix cheese and onion with mayonnaise. Layer 1/2 vegetables and 1/2 mayonnaise mixture, repeat. Bake at 350° for 20 minutes. Combine margarine and cracker crumbs for topping. Remove from oven, spread on topping and cook 15 minutes longer.
Combine all ingredients in a small bowl and mix well. Pour marinade over shrimp; cover and let stand for 2 hours. Grill shrimp at least 6 inches from heat for 2 to 3 minutes per side.
Brown meat and add onion until clear. Then combine all in a large pan and cook slowly until all ingredients are hot.
Cook tomatoes; run through a colander. Chop peppers and onions; crush spices. Cook for 1 hour; pour into jars. Pressure for 10 minutes at 10 pounds pressure. May also be frozen.
Mix all ingredients together. Spread 1 tablespoon cheese mixture per slice of bread. Broil 1 to 2 minutes.
Mix ingredients in order listed and bake at 350° until toothpick comes out clean, approximately 1 hour. Makes 3 loaves or 1 Bundt pan and 1 loaf.
Mix ingredients together. Put in a buttered 9 x 13-inch pan. Top with crushed potato chips and sliced almonds (almonds are optional). Bake at 350° for 30 to 45 minutes.
Brown and drain sausage or hamburger, onion and green pepper. Add sauces and cook for 5 minutes. Layer twice in crock-pot: meat, noodles, cheese, pepperoni and mushrooms. Cook on low until cheese melts, about 1 hour.
Combine butter, 1 egg and cake mix together to form a powder like dough. Press down in the bottom of a 9 x 13-inch greased and floured pan. Cream together cream cheese, 2 eggs and vanilla. Slowly blend in powdered sugar, all but about 3 tablespoons (leave to sprinkle on top). When blended together, pour over dough. Top with 1 cup nuts. Bake at 350° for 30 to 45 minutes or until it doesn't wiggle in the middle of pan. Let cool, then sprinkle 3 tablespoons 10x powdered sugar on top.
In a small bowl, stir together first 3 ingredients; set aside. In a 4-quart saucepan, in hot butter, cook celery until tender. Add cranberry sauce mixture and remaining ingredients. Toss to mix well. Spoon into buttered 2-quart casserole dish. Cover. Bake at 375° for 30 minutes. Makes 8 cups or 16 servings.
Place sliced berries in pie shell. In a saucepan, add the 1 cup water, 1/2 cup sugar and 2 tablespoons cornstarch. Cook over low heat until clear and thickened. Remove from heat. Add the strawberry Jell-O. Pour over strawberries in pie shell. Chill, then top with whipped cream.
Blend yogurt and pudding. Mix in bowl until smooth. Stir in coconut and pineapple. Spoon into 9 x 12-inch dish. Freeze at least 4 hours until firm. Remove from freezer 20 minutes before serving. Makes 16 to 20 servings.
Make salad: lettuce, tomato, onion, olives and cheese. Keep cold. Brown hamburger; drain grease. Add taco mix and half drained kidney beans. Mix well. Break chips in bag into large pieces. Put on salad. Pour on dressing and toss well. Mix in warm meat and beans just before serving. Enjoy.
In a large saucepan, stir together the undrained black-eyed peas, water, sliced onion, sliced celery, diced bacon, chicken bouillon granules, garlic salt, pepper and bottled hot pepper sauce. Bring mixture to boiling. Stir in the uncooked rice. Reduce heat; cover and simmer for 20 to 25 minutes or until the rice is done. Makes 4 servings.
In large skillet, over medium heat, cook pork chops until well browned on both sides. Remove from skillet; set aside.
Brown onion, pepper and ground beef; drain. Add remaining ingredients. Mix well and simmer or bake in a moderate oven for 1 hour. Freezes well.
In saucepan, add oil and garlic. Heat until garlic browns. Add remaining ingredients. Mix and simmer about 2 hours. Makes enough for four (16-ounce) pizzas.
Bake at 375° for 20 to 25 minutes in an 8-inch square pan.
Simmer soups and milk to blend. Combine water and seasonings; add to soup mixture. Add onions and mushrooms. Cook spaghetti and drain. Grease a 9 x 13-inch baking dish or this recipe will make 2 (2-quart) casseroles. Lay spaghetti, then pour blended liquids over. Add tuna and almonds. Swirl through spaghetti. Bake at 325° for 25 minutes. Serves 12.
Combine and mix well like meat loaf. Shape into 8 to 10 logs. Place in a greased flat casserole and cover with Raisin Sauce.
Cut chicken into pieces; set aside. Brown diced onion in frying pan with about 1/2 inch of oil in it. Remove onion when slightly brown and put in large Dutch oven. Add chicken pieces to the hot oil. Sprinkle with salt, pepper and garlic powder to taste. Brown chicken all over. Sprinkle liberally with paprika. When chicken is browned, put with onion in Dutch oven. Add water to cover chicken. Let simmer on low heat until chicken is tender. Remove chicken to plate and set aside for serving.
Over low heat, stirring constantly, melt marshmallows in milk until smooth. Let cool. Whip the cream until peaks. Mix together milk mixture, whipped cream and pineapple. Pour into graham cracker crust. Sprinkle top with crumbs. Refrigerate until set.
Melt butter; add graham cracker crumbs, powdered sugar and then peanut butter. Mix well; put in pan (greased with butter). Press it well. Cover with melted chocolate when chocolate is cold. Slice in small pieces.
Mix together. Roll out and cut. Place on cookie sheet and freeze. Place in plastic bag when frozen. When ready to bake, place frozen biscuits on cookie sheet in a cold oven for 10 to 15 minutes at 450°.
Add soda to sour cream and buttermilk. Add sugar. Sift rest of ingredients; add to creamed mixture. Knead a bit on board. If too sticky, work in a bit more flour. Shape and bake at 500° for 5 minutes.
Heat oven to 450°. Prepare pie crust according to package directions for unfilled one-crust pie using 9-inch pie pan. Bake for 9 to 11 minutes or until golden brown.
Mix flour, salt and cinnamon in large bowl. Add brown sugar and salad oil. Mix on medium speed with electric mixer until crumbly. Take out 3/4 cup of this mixture for the topping and set aside. To the remaining mixture, add soda, baking powder, egg and buttermilk. Mix until smooth. Spoon mixture into a buttered pan (9 x 13 x 2-inch) and sprinkle reserved topping evenly over top. Bake at 350° for 25 minutes or until tests done. Cut into squares. Serve warm or room temperature.
Combine sugar, butter and Pet milk in a saucepan. Bring to a boil and boil for 10 minutes, stirring constantly. Combine remaining ingredients. Pour milk mixture over chocolate mixture; mix well. Pour into greased 8 x 8-inch pan. Cool and cut into squares.
In a large saucepan or microwave-safe bowl, heat marshmallows and butter over low heat until melted; mix well. Stir in the cereal raisins, walnuts and cinnamon. Pat into a greased 13 x 9 x 2-inch baking pan. Cool. Cut into bars. Yields 2 dozen.
Put sugar, salt, soda and baking powder in a bowl; add buttermilk. Stir well. Then add cornmeal and flour alternately. Melt margarine in an iron skillet or baking pan in a 350° oven. Pour mixture in a hot pan or skillet and bake at 350° for 45 minutes or until light golden brown. Best when margarine is melted on top while still hot.
Cook milk, sugar, flour, cornstarch and salt in double boiler until thick; stir often	and cool. Fold in stiffly beaten egg whites and grated coconut.	Sprinkle top of coconut and chill before serving.
Mush shrimp with fork. Add all ingredients and mix. Chill and serve with Triscuits or most any crackers.
Wash cod; pat dry. Season well overnight or for several hours. When you are ready to cook, saute chopped onions, tomatoes and garlic in small amount of oil until golden. Stir in fish pieces, coating well with seasoning. Brown well; pour on diluted tomato sauce. Adjust seasoning, cover well and simmer over reduced heat for about 20 to 30 minutes. Shake pan from time to time to keep fish from sticking. Spoon sauce over to keep all the fish moist. Prepare rice according to directions on package. Add fried garlic. Saute chopped onions and garlic and stir in mixed vegetables with a small amount of broth. Stew, uncovered, until tender, about 10 minutes.
Beat together 4 minutes. Bake at 350° for 20 to 25 minutes.
Heat oven to 350°. In a medium bowl, combine all ingredients until well blended. Pour into greased 2-quart baking dish. Place baking dish in a larger pan surrounding baking dish. Bake for 30 to 40 minutes. Serve immediately.
Mix stuffing, water and margarine lightly. Spoon stuffing across center of 2-quart shallow baking dish, leaving space on both sides for chicken. Place chicken on each side. Mix soup, milk and parsley; pour over chicken. Cover and bake at 400° for 15 minutes. Uncover and bake 15 minutes more.
Drain all the beans. Fry bacon until crisp. Brown ground beef and saute onion. Combine all ingredients in the crock-pot. Cook on low for 4 to 6 hours.
Slice sausage into bite size pieces. Place in bottom of baking dish. Slice potatoes thinly. Place on top of sausage. Use as many potatoes as desired. Add enough water to dish to just about cover sausage. Cover dish with aluminum foil and bake at 350° for 1 hour. Discard any remaining water in dish before storing leftovers in refrigerator.
Brown ground beef. Add taco mix. Follow directions on package. Cool; layer chips, shredded lettuce, meat, cheese, avocado slices, tomato and top with your favorite salad dressing.
In 1 1/2-quart casserole, combine soup, milk, soy sauce and pepper. Stir in green beans and 1/2 can French fried onions. Bake at 350° for 25 minutes; stir. Top with remaining onions. Bake 5 minutes.
Dissolve lemon gelatin, salt and marshmallows in 2 cups hot water; chill until thickened. Blend cheese, pineapple and mayonnaise; add to gelatin mixture. Fold in whipped cream. Chill until firm. Dissolve cherry gelatin in 2 cups hot water; add remaining water. Chill until thickened. Spread over firm gelatin mixture; chill until firm.
Melt first 2 ingredients. Add remaining ingredients. Top with croutons simmered in 1 tablespoon butter and salt, or top with French fried onion rings.
Add mushrooms, onion, lemon juice, salt and pepper to chicken broth. Bring to boil. Cover; reduce heat to low. Simmer for 20 minutes, or until mushrooms and onion are very soft. Add cornstarch to the 3 cups skim milk; mix until no lumps remain. Pour into mushrooms; heat until soup thickens. Remove from heat. Serve with a dollop of sour cream for each serving and a sprig of parsley to garnish.
Cut sausage into bite-size pieces and brown in large boiler (sausage will cut easily if frozen). Drain. Cut green peppers, red peppers and onions into slices. Add to sausage and simmer. Add crushed tomatoes; let simmer until all vegetables are cooked. Serve over white rice. Add salt and pepper to taste. Makes 6 to 8 servings.
Mix large Jell-O together with coconut and chopped pecans. Add can of condensed milk. Let set a couple of hours. Roll into little balls. Dip or roll in small package of Jell-O.
In a skillet brown ground beef; drain off fat. Stir in drained beans, enchilada sauce, tomato sauce, the 1 cup shredded cheese and onion. Set aside 1 cup of the corn chips; crush remaining chips coarsely. Stir crushed chips into meat mixture. Turn into a 1 1/2-quart casserole. Bake, covered, in a 375° oven for 30 minutes.
Melt together Baker's chocolate and hot water. Cool and set aside. Cream together Crisco, sugar and eggs. Add the cooled chocolate mixture and vanilla. Stir in remaining ingredients a little at a time. Mix well. Pour into prepared cake pan(s) and bake at 350° for 30 minutes or until dark.
Preheat oven to 325°. Cream together butter and sugar until light and fluffy. Beat in eggs, one at a time. Sift together the next 7 ingredients and add alternately with the milk to the batter. Stir in honey and fold in the fruits and nuts. Mix well. Bake in 2 greased 9 x 5 x 3-inch pans for 1 hour or until done. Cool 30 minutes before removing cakes from pans to rack to finish cooling.
Mix flour and sugar together. Mix with eggs, vanilla, milk, margarine and coconut. Pour into unbaked pie shell. Bake at 325° for 25 minutes or until done.
In a saucepan, soften gelatin in grape juice and lemon juice. Bring to a rolling boil, dissolving gelatin; boil for 1 minute. Remove from heat. Stir in liquid sweetener. Pour into hot, sterilized jars. Seal; store in refrigerator. Makes 1 1/2 pints.
Thaw crabmeat, if frozen; drain. Remove any shell or cartilage. Cut artichoke hearts in half. Place artichokes in a well-greased shallow 1 1/2-quart casserole. Cover with mushrooms and crabmeat. Melt butter in saucepan; blend in flour and seasonings. Add cream gradually and cook until thick, stirring constantly. Stir in sherry. Pour sauce over crabmeat. Combine crumbs and cheese. Sprinkle over sauce. Sprinkle with paprika. Bake at 350° for 15 minutes, until bubbly. Makes 6 servings.
Mix dry ingredients and taste for sugar, then add shortening. Add water slowly to form dough. Make biscuit size balls and roll out to tortilla size.
Cream shortening and sugar. Add eggs. Sift flour, salt and soda together. Add oatmeal, nuts and vanilla. Roll in wax paper. Chill. Cut into 3/4-inch slices and bake at 350° for 15 minutes.
Fry hamburger with onion, salt and pepper. Drain and set aside. In casserole put 1 can tomato soup (no water) on bottom. Peel and slice potatoes. Layer on top of soup, then Veg-All and hamburger. Last spread can of tomato soup over hamburger. Bake at 350° for 45 minutes or until potatoes are done.
Cook squash and onion then drain. Combine soup and sour cream, then carrots. Mix with squash and onions. Melt margarine in skillet and coat stuffing mix. Spread half of the stuffing mix in a 9 x 12 cake pan. Add vegetable mixture then cheese. Top with remaining stuffing mix. Bake 30 minutes at 350°.
Boil sugar, milk and margarine for 8 minutes. Put chocolate bits and Marshmallow Creme over this. First stir with spoon. Then use mixer until chocolate bits are melted and fudge is real smooth. Add nuts if desired. Pour into buttered pan. Cool at room temperature. Cut into squares.
Dissolve Jell-O in boiling water. Add pineapple and pie filling. Mix and let jell. This makes a 9 x 13-inch dish.
Melt butter in bottom of oblong casserole. Sprinkle rice over entire bottom of dish (or pan). Salt and pepper chicken pieces and place over rice. Mix celery soup and water; pour over chicken. Sprinkle onion soup mix over last mixture and chicken. Cover tightly and bake 1 to 1 1/2 hours at 325°.
Combine sugar and flour; stir in egg and pineapple juice. Cook over low heat until thick. Remove from heat and add butter and vanilla. Cool and fold in Cool Whip.
Combine soup, water and tuna. Heat. Add Cheez Whiz and pepper. Mix until well blended. Serves 4.
Put watermelon in food processor or in a blender and blend until smooth (about 2 cups of puree).
Sift flour once, measure and add soda, salt and spices and sift 3 times. Work butter with spoon until creamy. Add sugar gradually, beating after each addition until light and fluffy. Add eggs. Add 1/4 of flour and blend. Add molasses and beat until smooth. Add remaining flour and beat well. Add boiling water and stir until blended. Turn into greased 10 x 13-inch pan and bake in moderate 350° oven for 45 minutes. After cool, may be iced with buttercream frosting, if desired.
Combine all ingredients; mix well. Pour into greased and floured loaf pans. Bake at 350° for 1 hour.
Soften cream cheese. Rinse shrimp and drain well. Add cream cheese, shrimp, lemon juice and onion or beat on low speed. Refrigerate overnight. Serve on crackers.
Mix cake mix, nuts, margarine and 1 egg by hand. Press into 9 x 13-inch pan. Combine cream cheese, 2 eggs and powdered sugar and pour on top. Bake on 350° approximately 45 minutes until done.
Pour batter into 9 x 13-inch baking pan. Sprinkle sugar mixture on top. With knife, swirl into batter to marbleize. Bake 35 to 40 minutes at 350° until it looks done.
Mix flour, soda and German chocolate together. Cream butter, sugar and Karo together. Add to flour. Roll into logs. Refrigerate overnight. Slice into thin patties. Bake at 350° for 10 minutes on ungreased cookie sheet.
Cook ground beef, onion and bell pepper until meat is browned; drain. Add salt and soups and simmer for 5 minutes. Pour into 2 pie shells and bake at 350° until shells are brown. Turn oven off; add cheese to tops of pies and let them stand in the oven until cheese is melted.
Hollow out mushrooms; dip in melted butter. Place in shallow pan. Chop up mushroom pieces left and broccoli/cauliflower pieces. Set aside. Crumble up a dozen Ritz crackers. Add basil, pepper, oregano and garlic powder to taste. Mix well; add chopped vegetables and mix again. Add rest of melted butter and mix until all is moist. Stuff mixture into mushroom caps. Bake at 375° for 10 minutes. Remove; top with your favorite cheese and continue baking until cheese melts. Enjoy!
Grind (food processor) green tomatoes, green pepper, onions and red pepper. Place in plastic or pottery container with salt and water to cover. Stir all together; cover and let stand 24 hours. Next day, drain brine from vegetables and place in large kettle. Add remaining ingredients. I find it best to mix spices with sugar before adding to vegetables with the vinegar; mixes better. When all is well mixed, cook over medium heat slowly, for about 1/2 hour, stirring often. Mixture will thicken as it cools. When cooked, fill pint, sterilized, hot jars to within 1/2-inch of top and seal with sterilized lids and rings.
Cream butter until smooth, add sugar, beat until light and fluffy then add vanilla. Sift dry ingredients 5 times. Add to creamed mixture alternately with milk, beat until smooth after each addition. Fold in beaten egg whites. Grease four 9 inch cake pans, line bottom with wax paper and pour in batter. Bake in preheated oven 20 minutes at 375 degrees. Remove and let cool 5 minutes and turn out on racks to completely cool. Spread Lane filling between layers and ice top and sides of cake.
Melt margarine and marshmallows in a steer, then put food coloring in until you reach the color green you desire. Mix cornflakes in. Next pour onto tinfoil and shape into a wreath. Finally place the red hots on it.
Brown meat in oil. Drain. Add next 8 ingredients. Simmer uncovered until thick, about 1 hour, stirring occasionally. Cook noodles until tender. Drain and rinse.
Chop rhubarb in unbaked pie shell. Beat eggs well. Add remaining ingredients. Pour over rhubarb. Bake at 350° until firm.
Bring to a boil; let simmer 20 minutes. Put in jars while hot. Seal tight or put wax on top.
Combine cream cheese, milk and lemon juice. Beat until smooth. Fold in Cool Whip. Stir in pecans and fruit of choice. Pour into pie shells and chill several hours. Makes 2 pies. Freezes well.
Beat eggs until thick, add corn. Combine flour, sugar, salt and pepper. Very slowly, stir in milk and blend in butter. Combine with corn mixture and bake in 325° oven for about 1 hour.
Cook and stir mushrooms and onions in margarine until onion is soft. Remove from skillet. In same skillet, brown meat lightly on both sides. Set aside 1/3 cup bouillon; stir remaining bouillon, ketchup, garlic and salt in skillet. Cover; simmer for 15 minutes. Blend reserved 1/3 cup bouillon and flour; stir into skillet. Add mushrooms and onions. Heat to boiling, stirring constantly. Boil 1 minute. Stir in sour cream; heat through. Serve over cooked egg noodles.
Melt butter in pan over medium heat. Add onions and cook until tender. Add next six ingredients and cook about 5 minutes. Put bread into large bowl and toss with the hot mixture. Beat egg, add to chicken broth and mix into bread cubes. Shape into 2-inch balls and place on buttered cookie sheet. Bake uncovered about 20 minutes at 375°. Makes about 30 balls.
Mix all ingredients well and bake in a buttered pie plate for 20 to 25 minutes at 350°.
Preheat oven to 400°. Beat eggs; add vanilla, oil and sugar. Stir in zucchini. Sift dry ingredients and mix together with creamed flour, salt, soda, cinnamon and baking powder. Add chopped nuts. Pour into greased pans. Bake for 10 minutes at 400°. Turn oven to 350° and bake for 1 hour.
Mix pudding to directions on box. Mix in rest of ingredients. Pour in freezer and freeze. Let set for 15 minutes and serve.
Cream butter until smooth. Beat in sugars, eggs and vanilla. Mix until well blended. Gradually add flour, salt, and baking soda. When well blended, fold in butterscotch chips and pecans. Make a ball from a rounded teaspoon and place on ungreased baking sheet. Bake at 350 degrees for 8 to 10 minutes. If cookies appear a little soft, wait a few seconds before removing from cookie sheet.
Brown steak in butter. Add small amount of water. Simmer until tender. Add small amount of water to onion and celery. Cook until nearly tender. Cook noodles until tender, drain, rinse and drain. Combine meat, onion, celery, noodles, seasoning, soup and water. More water may be added, if mixture seems too thick as it bakes. Pour into greased casserole. Cover with cheese, bread crumbs and butter. Bake in a 350° oven for 1 hour. Remove lid; bake 15 minutes longer. Serves 8.
Boil the eggplant and onion for 10 to 15 minutes in salted water and drain. Add margarine. Now add milk, cheese, baking powder and cracker crumbs. Place in casserole and bake 1 hour at 350°.
Combine all ingredients together and blenderize. Shake well before serving. May be used as desired.
Preheat oven to 450°. In large plastic bag, add all ingredients and shake until potatoes are well coated. Empty potatoes into shallow baking dish. Bake, stirring occasionally, until potatoes are tender and golden brown.
Combine crumbs and margarine. Press half the crumb mixture on bottom of 9-inch square baking pan.
Cream together the Crisco shortening and sugar. Sift dry ingredients. Add sour milk alternately with sifted ingredients into creamed mixture; add vanilla. Batter will be thick. Blend in raisins and walnuts. Bake at 250° for 45 minutes. Makes 1 loaf or 2 small rounds. Double the recipe and put in 9 x 13-inch pan and bake for 1 hour. Frost with butter icing.
Chill overnight. Roll into small balls. Bake at 350° for 15 to 20 minutes or done.
Peel potatoes; cut into quarters. In 5-quart saucepot over high heat, heat potatoes, 1 teaspoon salt and enough water to cover to boiling. Reduce heat to low; cover and simmer 20 minutes or until potatoes are tender; drain well.
Preheat oven to 400°. Brown meat; drain. Add sauce, onion and sugar and set aside. Separate dough and place each in ungreased muffin cup, pressing dough up sides to edge of cup. Spoon meat mixture into cups. Bake 10 to 15 minutes until golden. Sprinkle with cheese and return to oven until melted. Makes 10.
Dissolve Jell-O in pineapple juice; heat to dissolve. Mix cream cheese, pimientos, celery, salt, pineapple and pecans. Add Jell-O. Pour into mold. Refrigerate. Serves 10.
Blend well in large bowl. Chill before serving. Tomatoes and onions are optional.
Cook noodles; drain well. Mix all ingredients well by hand. Place in greased 9 x 13-inch pan. Bake at 350° for 35 minutes.
Combine peas and water in a medium saucepan; bring to a boil. Cover, reduce heat and simmer for 10 minutes. In a nonstick skillet, spray with vegetable spray. Saute onion in pan until soft; add bouillon granules, savory and red pepper flakes and stir to mix. Add this mixture to beans. Cover and let simmer 50 minutes or until tender.
In large plastic zipper seal bag, place chicken pieces and pour marinade over top. Refrigerate for at least 2 hours. Chop peppers into 1 inch chunks. On bamboo sticks or skewers, alternate ingredients. Grill over medium heat for approximately 15 minutes or until done.