HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix first 7 ingredients and freeze solid. Serve like slush. Take out of freezer at least 2 hours before serving to thaw. Add 7-Up to slush. Makes 2 one-half gallon milk cartons full.
Prepare potatoes without butter. Add cream cheese and beat well. Stir in egg, onion and parsley; blend well. Place mixture in greased baking dish. Dot top with butter and sprinkle with paprika. Bake at 400° for 30 to 45 minutes or until molded and browned.
Combine meat, tomato juice, onion, seasonings and about 6 cups water in crock-pot. Simmer on low for about 6 hours, according to pot directions. Cut meat from bone in cubes. Strain broth; let cool until fat congeals. Skim off. Add meat, tomatoes and soup vegetables to broth and return to crock-pot. Simmer on low until vegetables are tender.
Dip patties in egg mixed with a bit of water and then dip in crumbs mixed with salt and pepper. Brown on both sides in 3 tablespoons butter. Mix together soup and sour cream. Pour over meat. Cover and bake at 325° for 1 hour. Serve over noodles.
Fry or microwave bacon, hamburger and onion separately. Mix with other ingredients in crock-pot or casserole. Cook 3 hours on high in crock-pot or bake at 350° for 1/2 hour.
Bring to boil in saucepan 1 1/4 cups water, sugar, corn syrup and salt. Mix cornstarch with remaining 1/4 cup water and stir into boiling mixture. Simmer until clear. Add strawberry Jell-O. Stir well and remove from heat. Chill until glaze begins to thicken. Wash, hull and drain strawberries on paper toweling. Spoon little glaze on pie shell. Arrange layer of berries, cut side down, and cover with glaze. Repeat layers and glaze. Serve chilled with Cool Whip.
Preheat oven to 325°. Grease 12-cup Bundt pan. Combine flour and salt in bowl. Combine remaining ingredients except soda in a large mixer bowl; beat at medium speed until light and fluffy, scraping sides occasionally, 5 minutes. Reduce speed to low; add dry ingredients and soda, beginning and ending with dry ingredients. Bake for 1 1/2 hours or until a toothpick inserted in center comes out clean. Cool in pan 15 minutes. Invert onto wire rack, remove pan and cool completely. Makes 16 servings.
Mix first 4 ingredients together, then add rest of the ingredients and mix thoroughly. Put in a 9 x 13-inch pan or 2 (9-inch) round pans. Bake at 350° for about 50 minutes.
In a heavy skillet, cook garlic and thyme in the oil and butter over moderate heat. Add asparagus and Prosciutto; cook mixture, stirring for 2 minutes. Cook linguine for 8 to 10 minutes. Remove sauce from heat; add water, lemon juice, linguine and the Parmesan cheese. Toss and serve.
In saucepan, heat and stir evaporated milk, egg, brown sugar and butter until bubbly and thick. Chill until cold and thick. Beat in vanilla and coconut.
Dissolve gelatin in boiling water. Add berries, stirring occasionally, until thawed. Add pineapple and bananas. Pour half of mixture into an 8 x 8 x 2-inch pan. Chill until firm. Spoon sour cream over chilled gelatin in an even layer. Pour remaining gelatin over and chill.
Combine chicken, onion, celery, pepper, salad dressing and salt and pepper to taste. Grease 14 x 9-inch pan. Place 6 slices of bread in pan. Spread with mixture and top with 6 slices bread. Beat eggs and add to milk; pour over sandwiches. Cover and chill overnight.
Pour milk into a pan (size doesn't matter). Put a few cookies in milk and let soak for 5 seconds, then place the soaked cookies in pan (size of pan depends on how many you are serving). Once bottom of pan is covered, spread a layer of whipped cream over cookies. Continue this process for 3 to 4 layers.
Mix butter and vanilla until creamy. Add sugars and mix well. Stir in flour, then add chips. Spread out on small cookie sheet and pat down. Bake at 350° for 20 to 30 minutes.
Wash the potatoes. Heat 1-inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add unpared potatoes. Cover tightly; heat to boiling and cook 30 to 35 minutes or until tender. Drain; cool and peel. Cut potatoes into cubes; combine in a bowl with the onion. Sprinkle with salt and pepper. Mix with Italian salad dressing. Cover and refrigerate at least 2 hours. Just before serving, add mayo; toss until potatoes are well coated. Stir in celery and eggs. Makes 4 to 6 servings.
Cream shortening and sugar until fluffy. Blend in well beaten eggs. Sift dry ingredients together and stir into creamed mixture alternately with milk. Blend in well drained cherries and nuts. Bake in 9 x 13-inch greased pan about 50 minutes in 350° oven. Serve warm with Hot Cherry Sauce.
Saute onion with oleo. Add cooked broccoli and rice. Add 2 cups mushroom soup and Cheez Whiz. Stir well. Pour into 1 1/2-quart casserole dish or 2 medium size dishes. Bake for 35 minutes at 350°.
Mix clams, beaten eggs, onion, crumbs and liquid. Add all of drippings, stir well. Add seasonings and butter. Line a 10 inch pyrex pie plate with pastry. Sprinkle 1/2 of pork scraps in bottom. Put in clam mixture and rest of pork scraps. Cover with top crust.
Combine first 3 ingredients; let this mixture cool. Cream sugar and shortening; add eggs. Combine flour, baking powder, vanilla and walnuts. Add date mixture alternately with flour mixture. Pour into loaf pan and bake for 1 hour at 350°.
Mix flour, brown sugar and butter. Take out 1 1/2 cups and set aside for top of cake. Mix syrup, water and baking soda until blended. Add dry mixture and mix. Sprinkle 1 1/2 cups of crumbs on top of cake. Bake at 350° for 45 minutes.
Beat cream cheese until fluffy. Add milk and mix thoroughly. Stir in lemon juice and vanilla; combine well. Pour into graham cracker crust. Chill for 3 hours. Top with cherry filling.
Cream butter and sugar together. Add sour cream, eggs (one at a time) and vanilla; mix well. Add flour and baking powder. Put in greased 9 x 13 pan.
Beat lemonade concentrate in large bowl for 30 seconds. Gradually scoop in ice cream; blend well. Gently stir in whipped topping until smooth. Freeze (if necessary) until mixture will mound. Spoon into crust. Freeze 4 hours, until firm. Let stand at room temperature or in refrigerator about 30 minutes or until pie can be easily cut. Garnish with strawberries. Store leftovers in freezer.
Cream the butter and sugar. Add eggs one at a time. Add pineapple and then bread crumbs. Bake in greased casserole dish at 350° for about 60 minutes.
Soak beans overnight in water; rinse and start cooking. Cook ham for a while, then add the rest of the ingredients and simmer for a couple of hours or until beans are tender. Make Hot Water Cornbread and pig out!
Pour hot water over rolled wheat and let stand. Cream sugar and shortening. Add eggs, flour, soda and cinnamon. Mix and then add rolled wheat. Bake 40 minutes or until done at 350°. This will make a 19 x 13-inch cake. (I use a 9 1/2 x 13-inch pan.) Serve with Butterscotch Sauce.
Preheat oven to 350°. Spread butter on bottom of 1-quart casserole dish. Top with mushrooms. Spread green beans over mushrooms. Sprinkle with salt and basil. Spoon sour cream over top. Cover loosely with foil. Bake 20 minutes or until mixture starts to bubble around edges. Serve immediately.
Cream together butter and sugar until fluffy. Add eggs, one at a time. Stir in vanilla and orange rind. Set aside. Combine cocoa, flour, baking powder, soda, salt and cinnamon. Alternately stir flour mixture, buttermilk and tomato into egg mixture. Fold in pecans. Bake in Bundt pan at 350° for 1 hour. Cool. Glaze.
Sift flour, baking powder and salt together. Beat sugar into eggs. Mix in Wesson oil, chocolate and vanilla. Add flour all at once. Mix nuts. Bake in moderate oven at 350° for 20 minutes.
Cut pork into serving pieces. In a skillet, combine pork, garlic, bay leaves, vinegar, salt and peppercorns; let stand for 10 minutes. Add enough water to nearly cover meat. Cover and simmer until water is evaporated, about 1 1/2 hours. Brown meat in skillet, adding more fat, if necessary.
Rinse cranberries and orange. Cut up orange with skin on. Mix together in food processor, then put into bowl. Add pineapple and sugar. Mix well and chill. Excellent for the holidays!
Boil water, sugar and cornstarch until thick. Add jello; let cool. Wash and slice strawberries into jello mixture. Pour into pie crust. Serve with whipped cream.
Brown the meat and onion together. Drain fat. Add the tomato juice and raw vegetables. Simmer 30 minutes. Add macaroni and canned vegetables. Cook another 10 or 15 minutes.
Mix the margarine, powdered sugar, peanut butter and vanilla together in food processor, large mixer or mix by hand. Form into balls the size of buckeyes. Chill. Melt the chocolate chips, shortening and paraffin in the top of a double boiler or in the microwave for 1 1/2 minutes. Insert toothpicks into the balls and dip into the chocolate, leaving a small area at the top plain to look like buckeyes. Place on waxed paper and refrigerate to set the chocolate.
Cook sugar, syrup and water until it spins a thread when poured from a spoon. Add peanuts, stirring continuously on medium heat until mixture turns light brown (peanuts will look cooked). Remove from heat, add soda and stir well. Pour on buttered cookie sheet. Cool. Break into small pieces.
Combine all ingredients with a fork until it forms a very stiff dough. Roll out on a floured board until very thin. Let stand for 20 minutes. Cut as you desire. Spread out and let dry for 2 hours. Cook as you would any noodles.
Grease well a 10-inch tube pan. Sprinkle lightly with flour. Combine all ingredients and pour into prepared pan. Bake at 350° for 45 minutes or until cake springs back lightly when touched. Serve with fruit in season or frost with lemon glaze.
Beat the cream cheese until fluffy. Add mayonnaise, green onions and shrimp. Continue to beat until shrimp are as broken or fine as you like. Refrigerate 8 hours before serving.
Brown meat in large skillet. Add onions and chopped peppers, dash of chili powder; cover and simmer for a couple of minutes. Add tomato paste. Stir in kidney beans. Cover and simmer for 15 minutes. Serve with prepared rice.
Slice cooked potatoes in bowl. Mix vinegar, oil, sugar and parsley flakes. Pour over potatoes. Add salt and pepper to taste. Sprinkle bacon pieces on top. Cover and let sit 1 hour. Serve warm.
Dissolve salt in water. Have cucumbers washed clean. Put cucumbers in glass, stone or plastic container with salt water. Soak for 4 days. Keep well covered. Take cucumbers out of water and slice. Dissolve alum in 2 gallons of fresh water. Put cucumbers in alum water. Soak 2 days. Take cucumbers out of alum water. Pour vinegar in container. Put cucumbers in vinegar. Soak 1 day and 1 night. Remove cucumbers out of vinegar and rinse. Put pickling spice in cloth and put in bottom of container. Start with a layer of cucumbers, then a layer of sugar. Repeat this until all cucumbers and sugar are in container ending with a layer of sugar on top. The sugar makes a syrup. In 24 hours a sugar syrup should cover all cucumbers. (May add green food coloring if desired.) Leave in syrup until ready to eat. Best if taken out of syrup and chilled before eating.
Prepare chicken and set aside. Combine butter, flour, salt, mustard and milk in top of double boiler to make sauce. (Stir often.) Add the cheese and cook until melted. Place chicken slices (and ham slices if using) on toast and pour sauce over. Sprinkle with paprika. Bake at 350° to 400° on ovenproof plates for 10 minutes. Top with tomato slices and bacon. If desired, garnish with chopped green chilies.
Wash unpeeled potatoes. Cut lengthwise into 4 wedges. Place potatoes in pan. Combine remaining ingredients and brush over potatoes. Bake. Brush with oil and cheese mixture every 15 minutes. Bake at 375° for 60 minutes.
Mix margarine, eggs and powdered sugar for 15 minutes with mixer. Spread on top of crackers. Add layers of bananas and pineapple. Top with layer of Dream Whip, chopped nuts and cherries.
Combine all the ingredients. Make slits and place mixture into slits in the roast. Roast in baking pan, uncovered, at 275° for 3 hours, then at 425° until dark brown.
Mix milk and cornmeal in a pan. Cook and stir over medium heat until thick. Stir into eggs. Add salt, pepper, onion and 1 cup cheese. Pour into baking pan so mixture is about 1 1/2 inches thick and chill. Remove from pan and cut into pieces. Place on greased baking sheet; brush with butter and sprinkle with remaining cheese. Bake at 350° about 20 minutes, until lightly browned. Makes 6 servings.
Use pastry blender to mix butter, 1/3 cup powdered sugar and 1 1/2 cups flour well. Pat into pan. Bake at 350° for 20 minutes.
In a bowl, sift the flour, sugar, salt and baking powder. Mix in caraway seed. With a pastry blender or knife, cut in shortening to the consistency of cornmeal. Add raisins. Stir in combined buttermilk, egg and soda. Mix until just moistened. Turn out on a lightly floured board and knead gently until smooth. Form a round loaf. Place dough in a well-greased pan. Cut a cross about 1/2 inch deep. Bake until golden at 375°, 1 hour or longer. Smother the outside of the loaf with butter or margarine while still hot to give it extra flavor. Yield: 1 round loaf.
Brown meat, celery, onion and green pepper in oil. When meat is brown stir in salt, pepper, seasoned salt, soybeans, tomato soup, tomato sauce, bouillon cube and rice. Serves 6. Bake at 350° for 45 minutes. Preheat oven to 350°. Saute in large heavy skillet. Heat and simmer a few minutes. Place in greased casserole and bake 45 minutes. Remove from oven and top with 1/2 cup grated cheese or cheese slices. Return to oven a few minutes until cheese has melted.
Combine first 4 ingredients; set aside until syrup forms. Bring to a boil; reduce heat to low and cook 10 minutes or until tender. Remove from heat; add vanilla and butter.
Mix all ingredients together and then add pretzels. Let soak for 3 to 4 hours. Stir every now and then. Put on cookie sheet and bake at 250° for 20 minutes.
Preheat oven to 350°. Grease and flour 13 x 9-inch baking pan. Prepare cake mix batter according to package directions. Pour into prepared pan. Gently place Nestle Treasures over batter about 1 1/2 to 2-inches apart (creating five rows of three). Bake for 30 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Frost cake. Cut into pieces (each piece should have a sunken Nestle Treasure).
Mix all ingredients together. Drop by spoon or roll into little balls and place on oiled cookie sheet, then flatten slightly. Bake at 350° until done. (This recipe works better if dough is refrigerated before forming into little balls.)
Cream sugar and oleo; add apples, flour, eggs, soda and baking powder, cinnamon, nuts and vanilla. Mix well. Bake in 9 1/2 x 13-inch pan for 40 minutes at 325°. Serve with ice cream, whipped cream or plain.
Brown and drain bacon (crumble), hamburger and onion. Drain kidney and butter beans. Combine all ingredients. Bake 1 hour at 325°.
In a medium bowl mix instant minced onion and dry mustard with 2 Tbsp of warm water and let stand for 10 minutes. Meanwhile cream the butter, add cream cheese, blending well. Add onion, mustard mixture, anchovies, capers (if desired), caraway seeds and pepper. Mix well. Pack into 2 glass cups, chill until firm. When serving sprinkle with paprika and parsley.
Take hamburger, drain and add peas. Cover and simmer. Season as wanted. Make bowl of mashed potatoes and make a hole in the middle. Add peas and hamburger in hole when ready to serve.
Preheat oven to 350°. In large bowl, combine flour, brown sugar and egg. Cut in 1/2 cup margarine until crumbly. Stir in nuts. Reserve 2 cups crumb mixture. Press remainder firmly in bottom of greased 13 x 9-inch baking pan. Bake 15 minutes.
Mix dry ingredients with peanut butter; add vanilla and syrup. Make five 6-inch cookies. Bake at 350° for 15 to 20 minutes.
Preheat the oven to 350°. Line 2 heavy-duty baking sheets with foil. Using the flat beater, beat 1 cup of the sugar and all of the butter in the bowl of an electric mixer until the mixture is light in color. Beat in the egg. Scrape down the sides of the bowl and beat in the sorghum or molasses. Beat in 1/2 cup of the peanuts. In a bowl, sift together the flour, baking soda, ginger, cinnamon, cloves and nutmeg. Add to the dough and mix well, scraping down the bowl at once.
Place contents of vegetable/seasoning packet and butter in bowl. Add water and stir to partly melt butter. Add stuffing crumbs; stir gently to mix. Mix soup and milk in 2-quart casserole. Stir in chicken, vegetables and thyme. Spoon stuffing over chicken mixture. Bake at 350° for 45 minutes or until hot and bubbly. Makes 4 servings.
Cook loose sausage; drain off fat. Mix all ingredients in bowl and pour into pie dishes or quiche pan. It will form its own crust. Bake at 350° for 45 minutes.
Melt caramels and water over boiling water. Add pecans and margarine. Cool and drop spoonfuls on waxed paper. Melt paraffin and Hershey bars. Stick toothpick in candy and dip and cover candy with chocolate.
Line a 15 x 10-inch jelly roll pan with aluminum foil. Grease. Melt marshmallows and margarine until smooth. Stir in vanilla. Pour over cereal; mix well. Spread into prepared pan. Cool completely. Cut cereal mixture in half, crosswise. Cut ice cream 3/8-inch thick slices. Arrange one-half pan of cereal mixture. Top with remaining half. Freeze until firm. Cut into 12 sandwiches. Store covered in freezer.
With your hands, make a very stiff dough of sugar, butter, vanilla and milk. Place a small piece of dough in the palm of your hand and flatten it. Place a cherry in the center and wrap. Do this until all cherries have been wrapped.
Mix all ingredients thoroughly and chill for at least 1 hour before serving. Nuts may also be added, if desired.
Slice sausage in 1/4-inch slices. Chop potatoes into 1-inch pieces. Chop cabbage into 2-inch strips. Add 2 tablespoons oil to large frying pan or Dutch oven. Heat, then add potatoes. Cook for 5 minutes; add sausage slices. Cook 2 minutes. Add cabbage and beef bouillon cube, dissolved in 1 cup hot water. Add onion and bell pepper and season to taste. Simmer until cabbage is done but not mushy.
Cut Crisco into flour until fine. Add salt. Add enough water to make ball. Roll out on well floured board.
Mix sugar, cornstarch and pinch of salt together in a heavy pan. Add 2 cups water. Combine egg yolks with the lemon juice and beat. Cook until thick. Add lemon extract, butter and vinegar. Stir thoroughly. Cool slightly and pour into pie shell. Top with Never Fail Meringue.
Grease bottom and sides of 13 x 9-inch baking pan. Reserve 2/3 cup dry cake mix for filling. In large mixing bowl, combine remaining dry cake mix, butter and 1 egg; mix until crumbly. Press in prepared pan. Bake at 350° for 15 to 20 minutes or until light golden brown.
Combine jello and water. Add other ingredients. Pour into prepared dish. Cover with wrap and chill.
Cut steak into thin strips; dust with flour mixed with salt & pepper. In large skillet, brown meat in butter. Add drained mushrooms, onion & garlic; brown lightly. Stir in beef broth. Cover and cook for 1 hr. or until meat is tender. Stir occasionally. When meat is done, gradually stir sour cream into mixture. Cook over low heat for 5 minutes. Serve over hot cooked noodles.
Cook rice in salted water. Brown meat. Saute pepper and onion in bacon grease or in meat drippings. Add cooked meat and cooked rice. Stir well. Blend soup and water; heat thoroughly and add to meat-rice mix.
Mix ingredients for marinade well. Beat steak well. Put in marinade and soak overnight. Put steaks on a hot grill. Cook 10 minutes on each side. Serves 4. Marinade can be refrigerated and used again.
Cream shortening; half butter and half lard is recommended. Add sugar and cream well. Add molasses, eggs and sugar and beat. Add vinegar, extract and dissolved soda. Add flour until dough is stiff enough to roll. Roll dough; cut out cookies. Bake 10 to 12 minutes at 375°.
Prepare beans; keep warm. Stack tortillas, wrap in foil and heat in a 350° oven for 15 minutes.
Boil chicken breasts for 25 minutes. Cool and remove bones. Cook chopped broccoli for 25 minutes. Layer broccoli in greased glass pan. Put chicken breasts on top of broccoli. Pour mixture of mayonnaise, chicken soup, curry powder and lemon juice on top of chicken breasts. Sprinkle cheese on top of mixture. Sprinkle bread crumbs on top of cheese. Bake 25 minutes in a 375° oven. Enjoy a quick, delicious meal! Makes 6 servings.
Grease and flour 9 x 5-inch or 8 x 4-inch pan. In large bowl, blend all ingredients. Beat for 3 minutes at medium speed. Pour into pan. Bake for 60 to 70 minutes at 350°. Test with toothpick. Remove from pan and cool.
In large bowl, combine flour, sugar, baking powder and salt. In small bowl, combine corn oil, egg, orange peel and juice. Stir into flour mixture just until moistened. Add cranberries. Spoon into prepared pans. Sprinkle with walnuts. Bake at 400° for 20 minutes until golden. Makes 12.
Dissolve gelatin in water; add cold water and lemon juice. Gradually add to softened cream cheese, mixing until well blended (use blender). Chill until almost firm. Fold in marshmallows, pineapple and nuts. Pour into a 1-quart mold. Chill until firm. Serves 4 to 6.
Mix all ingredients together and beat 4 minutes. Pour batter into well-greased and lightly floured Bundt pan. Bake at 350° for 45 to 50 minutes. Dust with powdered sugar and frost with the Orange Glaze.
Combine oil, soy sauce, honey, vinegar, ginger, chopped onion and garlic powder in blender. Cut peppers, onions, mushrooms and steak in cube sized to fit on shish-kabob sticks. Put in bowl and pour sauce from blender on ingredients in bowl. Marinate overnight. Alternate pieces on shisk-kabob sticks. Grill on grill.
Cook beans according to package directions. Drain. Combine remaining ingredients. Blend thoroughly. Add to beans and heat through. Makes 4 servings.
Melt butter and olive oil in skillet. Add chicken and cook for 4 minutes each side, remove chicken. Add flour, scallions, orange juice, brown sugar, ginger and dijon mustard. Cook until condensed. Add chicken back in and cook thoroughly.
Brown ground beef and onion, drain. In large pan, combine soup, cans of tomatoes with juice, and Veg-all. Drain carrots, green beans, and corn and pour mixture together. Drain canned potatoes, wash, and cut into bite size pieces. Heat until hot.
Preheat oven at 500°. Bake for 5 minutes per round. Cut off oven. Leave for 3 hours. Do not open door!
Mix pudding with milk according to package directions. Then mix in Cool Whip and coconut. Pour into pie shell. Spread Cool Whip on top of pudding mixture. Sprinkle top with coconut.
Mix instant pudding and milk; beat well. Stir in Cool Whip and sour cream. Layer this mixture with layers of bananas and vanilla wafers.
Combine peanut butter, egg, butter, dates, coconut and confectioners sugar in large bowl and mix thoroughly. If sticky, add more confectioners sugar. Shape in 1-inch balls and refrigerate while preparing chocolate for coating. Melt chocolate chips, semi-sweet chocolate and wax in top of a double boiler. Use spoon or fork and dip balls in melted chocolate. Place on foil to set. Store in a cool place in a covered container.
Heat oven to 350°. Combine crumbs, 1/4 cup cocoa, sugar and margarine; press firmly on bottom of 13 x 9-inch baking pan. In mixer bowl, beat remaining ingredients, except nuts and chips. Stir in nuts. Spread over prepared crust. Top with chips. Bake 25 minutes or until set. Cool. Store tightly covered.
Cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Mix and sift flour, baking soda, salt, cinnamon and mace. Add gradually to butter mixture. Stir in vanilla, apples and walnuts. Batter will be stiff.