HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fill 3 ice cube trays with a mixture of Kool-Aid, sugar and water; freeze. Combine all remaining ingredients and mix well. Before serving, pour into punch bowl and add orange ice cubes.
Boil sugar, salt, Karo syrup and water together until they form a hard mass in cold water. Beat egg whites until stiff and gradually blend with syrup mixture, beating constantly. When mixture begins to stiffen, add nuts and drop from teaspoon onto greased plate. Candied cherries make a pleasing addition.
Beat together margarine, egg and sugar. In another bowl, mix together flour, salt, baking powder and nutmeg. Mix the two sets alternately with 1/2 cup milk. Fill greased muffin tins 1/3 full. Bake 20 to 30 minutes at 350° until golden brown. Roll in a mixture of 1/4 cup sugar and 1/2 teaspoon cinnamon while still warm.
Cook broccoli and drain. Bring 1 cup of rice to a boil and cover for 5 minutes. Melt butter and put in onion, milk, salt and pepper. Mix ingredients together. Put in baking dish; sprinkle top with cheese. Bake at 300° for 30 minutes.
Drain vegetables and put in casserole baking dish. Mix milk and soup; pour over vegetables. Sprinkle cracker crumbs, small chunks of oleo and cheese on top. Bake at 350° until nicely brown.
Peel the kiwis and cut in slices. Sprinkle them with the lemon juice. Blend the first and last slices (keep aside the rest of slices) of kiwi with the milk, yogurt and syrup. Place the rest of slices at the inner side of the glass and pour little by little the blended mixture. Put on top crushed ice and some gooseberries.
Sift flour, baking powder and salt together 3 times. Beat egg whites until soft peaks form. Gradually add 1/4 cup sugar and beat until stiff peaks form.
First, blend flour, baking soda and salt in one bowl. In another bowl, blend peanut butter, eggs, white and brown sugars and shortening. Blend until creamy, then add flour, baking soda and salt, little by little. While adding, stir until all lumps are gone.
Slice strawberries and set aside. Beat cream cheese until smooth. Gradually blend in sugar. Blend in sour cream and vanilla. Fold in whipped topping; set aside. Spread a thin layer of glaze over bottom of crust. Place sliced berries on glaze and cover with another layer of glaze. Gently spoon cream cheese mixture over glazed berries.
Place cucumbers, onions and tomatoes in bowl. Combine and mix dressings together. Pour over vegetables and lightly mix.
Grease bottom and sides well of an 8 x 12-inch casserole dish. Spread uncooked rice over bottom. Arrange uncooked chicken breasts over rice. Spread undiluted cream of mushroom soup over chicken. Sprinkle oregano and basil over casserole. Add water and cover. Cook 1 hour at 350°. Serves 4.
Place pork chops in shallow baking pan. Spread mustard on chops and sprinkle with brown sugar. Spread applesauce on top and bake approximately 3/4 hour at 350°.	Apple pie mix may be used in place of applesauce.
Mix crackers and melted margarine together and place on top. Sprinkle with poppy seed. Bake 45 minutes at 350°. Serves 10.
Beat eggs; add sugar, flour and soda. Blend in pineapple and nuts. Grease and flour a 9 x 13-inch pan and fill with mixture. Bake 45 minutes at 350°. When cool, cover cake with icing.
Method 1: Butter a 9 x 13-inch pan and set in a large pot or bowl. Put chocolate coating, peanut butter and nuts in bowl. When thoroughly blended, add Rice Krispies, coconut and marshmallows. Work fast so that the marshmallows are covered with the soft chocolate, but do not melt in any way. Pour into the greased pan and spread evenly and chill. Turn out onto table under a towel and cut into squares. Remember this will not keep too long after cutting because the marshmallows dry out.
Cream butter and sugar; add eggs, beating well after each. Combine dry ingredients; add alternately with sour cream, beating well after each. Add almond extract. Mix well. Spoon 1/3 mixture into a greased and floured tube pan. Spread 1/3 cranberry sauce over batter. Repeat layers twice more ending with cranberry sauce. Sprinkle with pecans. Bake at 350° for 1 hour or until cake tests done. Let cool five minutes before removing from pan. Drizzle glaze over top.
Simmer for 2 hours or until most of the liquid is gone. This is also a great dressing for sandwiches.
Mix sugar, oil and eggs well. Add flour, baking powder and baking soda until blended. Add 1/2 cup milk if batter is too thick. Stir in nuts, oatmeal and chocolate. Bake at 350° on cookie sheet for 20 minutes or until done.
Preheat oven to 350°. Lightly grease a 3-quart oblong baking dish.
Cook grits; remove from fire and add rest of ingredients. Add egg whites last and pour in buttered dish. Bake 45 minutes at 350°. Good with meats any time.
Line the bottom of a 13 x 9 baking pan with graham crackers; set aside. Combine chocolate pudding and 1 cup of milk; fold in half the whipped topping. Spread over graham crackers; add another layer of graham crackers on top. Repeat, using vanilla pudding in place of chocolate. Top with graham crackers. Blend remaining ingredients together. Pour over top. Refrigerate overnight.
Beat egg with mixer real good. Add canned milk, then Eagle Brand, vanilla, sugar, peanut butter and dash of salt. Finish filling with regular milk up to freezer line. Can add more sugar if you like.
Slice potatoes and cook until tender. Layer potatoes, cheese and onion in casserole dish. Salt and pepper. Mix 1/2 can of water with mushroom soup. Pour over mixture. Top with paprika. Bake at 375° until bubbly.
Coarsely chop graham crackers. Combine crackers, butter and sugar. Press into bottom and up sides of 9-inch pan. Combine whipped topping, pudding and sour cream. Pour half of filling over crust. Slice bananas on top. Place remaining filling over bananas. Finely chop pecans and sprinkle over top. Sets immediately, but can be refrigerated to chill.
Mix flour, butter, brown sugar and finely chopped nuts as for pie crust. Press in bottom of 9 x 13-inch pan. Bake at 350° for 10 minutes.
Beat two minutes or until well mixed. Then add 3 more cups plain flour. Knead down. Let rise 1/2 size. Put oil over top of dough. Put cloth over bowl and place in refrigerator. When ready to bake, roll out as many as needed, let rise and bake at 425° for 15 to 18 minutes.
Mix together and drop by spoonful on cookie sheet. Bake at 250° for 10 minutes.
Thoroughly blend sugar, flour, gelatin and salt in a saucepan. Stir milk in gradually and cook over medium heat until mixture boils, stirring constantly. Boil for 1 minute. Place pan in cold water. Cool mixture until it mounds when dropped from the spoon. Blend in vanilla and almond flavorings. Whip the egg whites, cream of tartar and the 1/2 cup sugar. Whip the whipping cream until it mounds. Add coconut and then add the rest of the mixture. Pile into baked 9-inch pie shell and chill for several hours. Serve with crushed strawberries or raspberries.
Dissolve yeast in 1/2 cup lukewarm water. Add sugar to well beaten egg. Add shortening. Pour over the mixture 1/2 cup boiling water, stirring thoroughly. Add the dissolved yeast. Measure the salt with 3 cups of flour. Mix sufficiently to get on the board and roll to your desired thickness. Cut with 2 1/2-inch biscuit cutter. Brush tops with melted butter and fold over, not crowding. Place in warm room and allow to rise 1 to 2 hours. Then place in preheated 400° oven. Recipe can be doubled and the balance stored in refrigerator. Can make a tea ring, clover leaf rolls and even a loaf of bread.
Cool milk to lukewarm. Add yeast and let stand until soft. Cream sugar and butter until fluffy. Add beaten egg and then yeast mixture. Stir in enough flour to make a soft dough. Place in greased bowl and let rise 1 hour. Divide dough into 2 balls. Turn on lightly floured board. Roll dough 1/4-inch thick. Cut into rounds with biscuit cutter. Melt 1/3 cup butter. Mix 1/2 cup sugar and 1 1/2 teaspoons cinnamon. Dip each round in butter and then sugar. Stand each biscuit up in tube pan until full. Let rise until double in size. Bake at 350° for 35 to 40 minutes.
Blend together and shape into a roll or log. Roll in chopped nuts. Refrigerate 1 hour before serving.
Combine the first five ingredients. Then add the ground beef. Cook and spoon on buns.
Preheat oven to 375°. Beat margarine and sugars until fluffy. Beat in egg and vanilla. Add dry ingredients. Mix well. Stir in oats and raisins. Drop rounded tablespoonfuls onto an ungreased cookie sheet. Bake 8 to 9 minutes for chewy cookies and 10 to 11 minutes for crispy cookies. Cool 1 minute on cookie sheet. Remove to wire rack. Makes 4 1/2 dozen.
Put all ingredients except venison and pineapple chunks into square glass cake pan and cook in microwave for 7 minutes on High (100%), stirring it twice. Form venison into balls and put into mixture. When venison balls are put in, spoon sauce over them several times, cooking 7 more minutes and add drained pineapple. Heat 1 minute. Taste best if they are cooked, left to stand overnight and heated just before serving. Yields 24 venison balls.
Brown and crumble hamburg or ground turkey. Saute peppers and onions in 1 teaspoon oil, separately from meat, until tender. Mix all ingredients (except jalapeno relish) in a pot or crock-pot and simmer 45 minutes to 1 hour. Add jalapeno relish, 1/4 jar at a time, to taste.
Cook and drain the spinach well. Mix all the remaining ingredients until blended. Roll into walnut size balls and arrange close but not touching on cookie sheet. Freeze until hard. Store in freezer storage bag for up to one month. To Serve: Heat oven to 350°; bake 15 to 20 minutes until hot and firm enough to pick up.
Spray a large skillet with Pam. Add ground turkey, onion and pepper; cook and stir over medium heat until meat is no longer pink and vegetables are tender, then drain. Stir tomato sauce, mushrooms, tomato paste, Italian seasoning, garlic salt and pepper. Bring mixture to boiling; reduce heat. Cover and simmer for 30 minutes. Cook spaghetti; omit oil and salt. Serve sauce over spaghetti.
Cream oleo and sugar. Blend in milk and vanilla. Stir in flour. Mix in cherries and pecans. Form dough into two 8-inch rolls. Roll in coconut to coat outside. Wrap in wax paper. Chill. Cut into 1/4-inch slices. Bake on ungreased sheet. Don't overbake. Bake at 375° for 12 minutes.
Combine vegetables, stock, tomatoes, lentils, rice and herbs. Bring to a boil and simmer, stirring occasionally until lentils and rice are tender, about 45 minutes. Additional stock may be needed toward end of cooking. Makes 8 servings. Freezes well.
Mix all together and bake at 350° for 40 to 45 minutes or until cornbread is done.
Wash and prick squash with a fork. Bake in microwave for 4 to 8 minutes, until tender. Prepare like baked potato.
In a heavy 2-quart saucepan, combine the beaten eggs, light cream, sugar and salt; cook and stir over medium heat about 10 minutes, or until custard coats a metal spoon. Remove from heat; cool at once by placing pan in the sink or a bowl of ice water, stirring 1 to 2 minutes. Stir in vanilla. Pour into a 1-quart casserole dish. Refrigerate at least 2 hours. Press brown sugar through a sieve over the custard. Set the casserole in a pan of ice cubes and cold water. Broil 4 to 5 inches from heat for 1 or 2 minutes or until sugar turns golden brown and a bubbly crust forms. Serve warm or chilled.
Place all ingredients in a large saucepan; crumble in raw hamburger. Simmer 30 minutes without stirring. (All cans should be of equal size.)
Scramble sausage until brown. Add onion, diced. Add eggs to mixture and stir until done. Layer in 9 x 13-inch baking dish, eggs, cheese, eggs, cheese, etc. ending with cheese on top. Brown under broiler.
Boil broccoli for 10 minutes; drain. Mix with all other ingredients. Put in casserole dish. Bake at 300° until hot. When hot, top with can of onion rings. Bake 5 more minutes.
In bowl, combine sour cream, mayonnaise, vinegar and celery seed. In large bowl combine potatoes, onions, radishes, celery and eggs. Add dressing and chill.
Combine sugar and cornstarch. Mix thoroughly. Slowly add boiling water. Add rest of ingredients. Serve hot over pound cake or gingerbread.
Combine the first 7 ingredients and place in baking dish. Combine the remaining ingredients and sprinkle this topping over the potatoes. Cook for 30 minutes at 350°. Serves 10.
Preheat oven to 350°. Heat oil and brown chops on both sides. While chops are browning, combine remaining ingredients in a 9 x 13-inch pan or baking dish. Top with browned chops and cover with foil. Bake 1 hour or until rice has absorbed all moisture.
Mix ingredients thoroughly. Drop by teaspoons of batter into hot oil. Brown on both sides.
Mix all ingredients. Bake in a 350° oven for 60 minutes. Bake, uncovered. Cover with grated Cheddar cheese the last 10 minutes.
Pour boiling water over oatmeal. Let stand at room temperature for 10 minutes. Add both sugars and butter. Add eggs and beat well. Add flour, soda, salt and cocoa. Mix again. Add half of chocolate chips and blend in. Pour into greased 9 x 13 pan. Sprinkle remaining chocolate chips and nuts over top. Bake at 350° for 35 to 40 minutes (80 minutes in tube pan).
Cream shortening. Add 1/2 cup sugar and beaten eggs. Sift flour, baking powder and salt. Add to wet mixture (gradually). Pour 1/2 of batter into loaf pan. Slice peaches and lay over batter. Add remaining batter. Combine 1/3 cup of sugar, cinnamon and nuts. Sprinkle over top of cake. Bake at 350° for 50 minutes.
Use your favorite sugar cookie recipe or Pillsbury slice and bake cookies. Roll out dough; cut into triangles with one side longer than the other two. After baking, frost with frosting dyed with food coloring to be light brown. Before frosting dries, press red hots in place for nose, 2 chocolate chips for eyes and 2 pretzels in place for antlers. Perfect activity to share with children.
Drain pineapple, saving juice. Melt butter. Mix with brown sugar and 1 tablespoon pineapple juice in 8 x 8 x 2-inch pan. Spread pineapple on bottom of pan. Cream together shortening and sugar until smooth. Add remaining ingredients and 2/3 cup pineapple juice and mix at high speed until most lumps are gone. Pour into pan and bake at 350° for 40 to 45 minutes. Cool for 5 minutes. Turn over on large plate. Serve.
Beat the first 4 ingredients together until creamy. Add the next 4 ingredients with the first 4, but mix them by hand. Batter will be heavy. Spread in a 9 x 13-inch pan. Bake at 300° for 30 to 40 minutes. Put marshmallows on cake while hot, then spread frosting on top of cake.
Empty can of peach halves, syrup and all, into a saucepan. Add cloves and allspice. Then add brown sugar and vinegar. Boil until the sugar dissolves. Then simmer about 8 minutes. Cool in the syrup. (You may want to add less vinegar; suit to taste.)
Cream cheese and margarine. Slowly, blend in flour. Stir in cereal and cayenne. Shape dough into one inch balls. Place on an ungreased cookie sheet and flatten with a fork that has been dipped in cold water. Bake 10 minutes in preheated 375° oven.
Stovetop Directions: In a medium saucepan, heat the milk chocolate over low heat, stirring constantly until melted and smooth. Remove saucepan from heat. Stir in marshmallows and walnuts. Drop from a teaspoon onto a waxed paper-lined baking sheet. Chill in the fridge for 15 minutes or until firm.
Combine in bowl, cream of mushroom soup, milk and salt; stir until blended. Fold in cooked chicken, French green beans, chop suey vegetables, chopped onion and shredded Cheddar cheese. Spoon into 12 x 7 1/2 x 2-inch baking dish. Bake for 45 minutes at 350° or until beans are tender. Top with 13 1/2 ounce can of French onion rings. Bake 10 minutes longer. Serves 8.
Use juice from Bing cherries but not from pie cherries. Add enough water to make the jello; chill until partially set. Serve plain or with Cool Whip.
Shred cabbage and carrot; chop apple, then mix all together. Salt and pepper to personal taste.
Mix all liquids in baking dish. Cut lemons in quarters. Squeeze into dish and drop lemons in dish. Add chicken and marinate for 2 hours. Place baking dish with chicken on top of stove burners and simmer until tender. Broil or barbecue to complete.
Combine flour and salt; cut in butter until the particles are mealy in appearance. Add ice water and work dough until it is a soft ball. Roll out and cut into 3-inch rounds, using a floured rim of a large glass. In a saucepan, combine peaches, sugar, cornstarch, nutmeg and cinnamon; cook over low heat, stirring constantly, until mixture is thick and clear. Add lemon juice and butter, stirring until butter is melted. Remove from heat and cool. Place mixture on half the circle of dough; fold empty half over and press the edges together. Crimp with the tines of a fork.
Prepare both packages of instant pudding as package directs. Set aside. Line 9 x 13-inch pan with whole graham crackers. Mix dessert topping with pudding. Pour half the pudding-topping mixture over crackers.
Cream butter, Crisco and sugar; add egg yolks. Add milk and vanilla. Combine flour and baking powder. Add flour mixture to butter mixture. Shape into balls and flatten with fork on cookie sheet. Bake at 325°.
Brown meat; season with garlic powder, salt, cooked chopped onions with small amount of water. Add meat and 2 tablespoons chili powder. Simmer and add 2 small cans tomato sauce.
Place lentils in cold water with ham bone and simmer 1 hour. Add vegetables to soup and simmer 1 hour more. Add salt and pepper to taste. Serves 6 to 8.
Mix pudding and milk; fold in Cool Whip. Layer graham crackers and 1/2 of pudding/Cool Whip mixture. Layer again and top with graham crackers. Top with icing.
Brown beef with taco seasoning mix. Drain fat. Pat on the bottom of casserole. Layer refried beans on top. Add shredded cheese and diced onion. Bake at 350° for 1/2 hour. Sprinkle with fresh, chunked tomatoes and serve with nacho chips.
Combine ingredients for dressing and mix well. Pour over the vegetables; toss to coat. Refrigerate for several hours for best flavor. Serves 4 to 6.
Peel and slice/dice potatoes into large pot. Fry bacon; break into pieces and add to pot. Dice onion into pot. Add rest. Cook, uncovered, very slowly for 40 minutes or until done. Sprinkle parsley on each bowl as garnish. Terrific winter supper!
Peel and grate potatoes in paper towels. Squeeze out excess water and place potatoes in mixing bowl. Peel and grate onion into potatoes. Add eggs and milk. Mix in flour and salt. Heat oil in skillet. Drop tablespoon of batter into skillet. Fry on both sides until crisp and brown. Drain on paper towels. Serve warm with apple sauce. Yields 36.
Combine brown sugar, salt and milk in saucepan; bring to boil. Cook slowly, about 15 minutes, or until slightly thickened. Remove from heat; add butter, vanilla and powdered sugar. Beat mixture until smooth. Press into greased pan. Let cool before cutting into squares. Yields 1 pound.
Mix first 5 ingredients together and put in bottom of baking dish (9 x 11-inch). Mix remaining ingredients together and pour on top. Bake at 375° for 40 minutes.
Drain pineapple and oranges. Mix cottage cheese, orange Jell-O and Cool Whip together. Add drained fruit and mix. Add chopped nuts and mix. Chill and serve.
Mix lettuce, onion and beets. Add enough mayonnaise to moisten and salt to taste.
Mix well the buttermilk, soda, sugar and salt. Pour over Karo syrup. Cook 6 to 7 minutes, until it begins to boil. Take off and beat until creamy. Add nuts; continue beating until spreading consistency. Spread on a buttered dish. Cut immediately.
Mix water, sugar, jello and cornstarch and cook until thick. Cool and add strawberries to mixture. Place in pie shell and top with whipped cream.
Combine all ingredients and form into small balls. Place on a cookie sheet and freeze them on the cookie sheet, then place in freezer bags. Cook on ungreased cookie sheet at 375° for 20 minutes.
Mix the buttermilk with the instant pudding; stir well. Break (do not crush) cookies into small pieces. Drain mandarin oranges. Add Cool Whip and oranges to mixture. Fold in cookies when just ready to serve.
Mix dry ingredients. Mix in shortening, eggs and applesauce; blend. Pour into greased 9 x 15-inch pan.
Heat Coca-Cola and add cream cheese, which has been creamed. Add Jell-O and stir, then add pineapple and nuts. Put in 8 x 8-inch dish or mold. It's nice and firm; molds nicely.
Mix crumbs and margarine (reserving 1/2 cup for topping). Press remaining crumbs in a 9-inch spring-form pan. Chill. Gradually add milk to Marshmallow Creme; mix until well blended. Add extract and food coloring. Fold in Cool Whip. Freeze until firm. Sprinkle with remaining crumbs.
Boil sugar, vinegar and spices together in a large kettle. Add peaches and cook on simmer 10 minutes or until done. Place in sterile glass jars and seal.
Place one layer whole graham crackers on bottom of 9 x 13-inch pan. In saucepan melt margarine, sugar, milk and egg. Bring to full boil, stir constantly for one minute, then remove. Add coconut, nuts and crumbs. Mix well. Pour over layer of crackers. Add another layer of whole crackers on top. Refrigerate several hours.
Cream butter and sugar. Add eggs, pumpkin, vanilla and nuts. Gradually add dry ingredients. Drop on greased cookie sheet. Bake at 350° for 10 to 12 minutes. Optional to frost.
Invigorates mentality, builds up energy and physical strength. May be taken 2 or 3 times daily, 1 hour before meals.
Cut cheese into cubes. Place in saucepan with 1/4 cup butter. Heat over medium until melted and smooth, stirring often. Place vegetables in 1-quart casserole dish. Pour cheese mixture over and mix well. Melt remaining butter. Stir in cracker crumbs. Sprinkle over top of casserole. Bake, uncovered, at 350° for 20 to 25 minutes. Serve at once. Quick and tasty side dish!
Combine, mix and cook in skillet, stirring constantly, 5 minutes. Dry on cookie sheet. Store in covered container. Serve as topping over fruit salad, rice dream or pudding.
Cut steak in strips. Brown quickly in oil. Drain on paper towel. In skillet, place gravy mix, adding extra cup of water. Place steak, peppers and onion in gravy mix; bring to a boil. Reduce heat to low. Simmer 30 minutes. Prepare rice as directed on package. Pour gravy and steak mix over rice.
Chop the vegetables fine. Crumble crackers coarsely. Add the mayo; mix well. Chill and serve.
Cream butter; mix flour and powdered sugar together and add to butter. Add nuts and vanilla. Shape into small balls and bake 45 minutes at 250°. Roll in powdered sugar while warm. When cold, roll again in powdered sugar.
Melt margarine with lemon juice and salt. Peel carrots and cut into small strips. Arrange in layers in small baking dish, pouring part of margarine mixture over each layer. Add water. Cover. Bake in a 350° oven for about 1 hour or until tender. Sprinkle with parsley.
Brown and drain sausage; spoon into a 13 x 9 x 2-inch baking dish. Cover with the other ingredients mixed. Stir together until cheese is melted. Refrigerate overnight. Bake at 350° for 1 hour. Garnish with pimento strips and parsley. Serves 12 to 15.
Mix all ingredients and drop by spoonfuls into melted margarine in frying pan. Brown on both sides.
Put all ingredients into blender on low speed for 3 minutes. Pour into greased pie pan. Sprinkle with nutmeg on top. Bake in a 350° oven for 30 to 35 minutes.
Pour cream into a small bowl. Add 1 cup flour (or a bit more). Mix and turn out on pastry canvas. (Dough will be soft and sticky.) Roll out, adding more flour as necessary, and all little chunks of butter. Double over; roll. Add more butter; double over. Roll. Add more butter, etc. until butter is all used up. Pick up dough and throw on the counter a few times (sounds silly, but it is necessary). Chill dough.
Heat drippings in a skillet; add remaining ingredients and 1/4 cup water. Cook, covered, over low heat; stir occasionally. For crisp cabbage, cook for 15 minutes; for tender, cook 25 to 30 minutes. Serves 4 or 5.
Drain hearts and smash with fork. Add everything else. Sprinkle paprika on top. Bake in greased loaf pan or baking dish for 30 minutes at 350 degrees.