HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a metal tray, stir together 1 cup of the grapefruit juice and the sugar until the sugar is dissolved; fit the tray with the divider and freeze the mixture until it is frozen solid. In another metal ice tray fitted with the divider, pour 1 cup of the pineapple juice and freeze it until it is frozen solid. (The fruit mixtures may be prepared up to this point 1 day in advance.) In a blender, blend the frozen grapefruit juice mixture with 1 1/2 ounces of tequila and the remaining 1/4 cup grapefruit juice, scraping down the sides occasionally, until the mixture is smooth but still frozen and divide the mixture between 2 stemmed glasses. In the cleaned blender, blend the frozen pineapple juice with the remaining 1 1/2 ounces tequila and the remaining 1/4 cup pineapple juice, scraping down the sides occasionally, until the mixture is smooth but still frozen. Pour over grapefruit mixture. Makes 2 drinks.
Put sugar, cocoa, milk and butter in saucepan. Bring to a full boil. Reduce heat and boil until it reaches soft ball stage. Remove from heat; stir in vanilla and oatmeal. Drop onto foil or wax paper.
Beat egg whites until stiff. Boil sugar, syrup and water to the hard ball stage. Add vanilla and pour over egg whites. Beat until of spreading consistency. In case you should fail to cook the syrup to the right stage, a small amount of sifted powdered sugar added to the mixture will help.
Brown ground beef. Add onions and green pepper. Cook until done. Add spaghetti, soups, water, mushrooms, salt and garlic salt. Pour into 3-quart casserole. Top with cheese. Bake, uncovered, 35 minutes at 350°. Serves 8.
Beat butter until light and fluffy. Gradually add sugar and beat well. Add chocolate and vanilla. Add eggs, one at a time, beating 3 minutes after each addition at high speed. Fill crust and chill at least 2 hours. Top with whipped cream or Cool Whip and chopped nuts or shaved chocolate.
Beat eggs, sugar, syrup, salt and vanilla. Melt butter; add and beat vigorously. Pour into pie shell. Bake at 350° for 50 minutes.
In a medium saucepan, cook carrots for 10 minutes. Add cauliflower; cook for 5 to 8 minutes. Drain; turn into casserole dish. Saute onion and green pepper in 4 tablespoons butter. Stir in flour, salt and pepper. Remove from heat. Stir in milk over low heat until thickened. Add cheese and Worcestershire sauce until cheese melts. Bake in preheated 400° oven for 15 minutes.
In a large saucepan over low heat, melt chips with salt and condensed milk. Stir in nuts and vanilla. Beat in marshmallow cream. Quickly spread evenly into wax paper lined 11-inch pan. Chill until firm. Turn fudge onto cutting board; peel off paper and cut in squares. Makes about 4 pounds. May be frozen in airtight container.
Mix ingredients together and put in a 13 x 9-inch pan or 2 square pans. Bake in 350° oven for 45 minutes or until heated through. Uncooked mixture freezes well.
Spoon Miracle Whip, Parmesan cheese and oregano over chicken breasts and bake for 45 minutes at 375°. Serves 4 to 6.
Cook meat until brown; drain. Place meat in buttered casserole dish. Salt and pepper. Spread cream of mushroom soup on top of meat. Sprinkle Cheddar cheese on top of cream of mushroom soup. Top with hash browns. Bake at 375° for 40 minutes.
Mix all ingredients in large bowl. Grease a souffle pan or casserole dish. Bake at 350°, uncovered, about 45 minutes, or until golden on top. Cut into squares and serve. Great side dish!
Sprinkle 1 envelope Knox unflavored gelatine on cold water to soften. Add very hot water and stir until gelatine is thoroughly dissolved. Add vinegar and salt. Chill to unbeaten egg white consistency. Fold in diced, cooked ham, grated process American cheese, diced celery and diced sweet pickle. Turn into a 3-cup mold or individual molds. Chill until firm. Unmold on salad greens and serve with salad dressing. Makes 4 servings.
Combine all ingredients. Cover; chill. Serve with fresh fruit. Makes 1 1/3 cups.
Add bread crumbs to milk and let stand for a few minutes. Mix with ground beef, egg, pepper, Worcestershire sauce and onion. Shape into loaf and put in baking pan. Combine catsup, brown sugar, mustard, salt and water and pour over meat loaf. Bake at 350° for 1 hour. Baste occasionally. Makes 6 to 8 servings.
In mixing bowl, beat together sugar, pumpkin, oil and vanilla. Sift together dry ingredients; add to other ingredients and stir until smooth. Blend in raisins and nuts. Drop by teaspoonful onto greased sheet. Bake at 350° for 12 to 15 minutes.
Mix cream cheese and powdered sugar together thoroughly. Spread 1/2 of the cheese and sugar mixture over the bottom of the prepared pie crust. Set remaining cheese and sugar mixture aside. In a saucepan, mix flour and sugar together. Add water and whisk until mixed thoroughly. Cook over medium heat until thick and clear. Add strawberry Jell-O and remove from heat. Add frozen strawberries. Pour into pie crust and place in refrigerator. Once the pie has set, spread the remaining 1/2 of the cheese and sugar mixture over the top. Cover with Cool Whip and serve.
Beat egg, salad oil, sugar, pineapple and water. Mix flour, baking powder, cinnamon, salt and soda together. Add to first mixture. Add grated carrots and vanilla. Bake in greased loaf pan in 350° oven until done. Good iced with cream cheese frosting.
Spray 9 x 13-inch pan with Pam. Spread nuts and coconut in bottom of pan. Mix cake mix according to directions. Pour over pecans. Mix cream cheese, powdered sugar and oleo. Drop by spoonfuls on cake batter. Do not spread to outer edges of cake, so cake can bake and seal around filling. Bake at 350° for 50 minutes.
Mix first 6 ingredients and turn into greased casserole. Top with strips of American cheese or grated Parmesan, crushed potato chips and sprinkle with paprika for color. Bake at 375° for 20 minutes.
Mix together; make 1-inch balls. Bake at 400° for 10 to 20 minutes (until light brown).
Set aside 1 cup of cake mix. Mix together remaining cake mix with 1 egg and 1 stick oleo (melted). Combine pumpkin, 2 eggs, milk and pumpkin spice. Combine with first mixture. Put into 9 x 13-inch pan with 1 cup cake mix, add remaining ingredients. Put on top of pumpkin batter and bake at 350° for 50 minutes.
Sift together flour, baking powder, soda and salt and set aside. In a separate bowl, mix shortening (if vegetable shortening is used, add 2 tablespoons hot water) and brown sugar. Add eggs and vanilla. Add flour mixture to shortening mixture, a small amount at a time. Bake at 350° for 20 to 25 minutes. Do not overbake.
Mix all ingredients except vanilla wafers. Place 1 vanilla wafer into cupcake paper in cupcake tin. Fill 3/4 full with cream cheese mixture. Bake at 375° for 15 to 20 minutes. Cool and top with favorite pie filling such as cherry or blueberry. Makes 1 1/2 to 2 dozen.
Heat oil. Add onion and stir-fry 30 seconds. Add zucchini and squash and stir 2 minutes. Add tomatoes, bean sprouts and water chestnuts; cook 1 minute. Sprinkle soy sauce and garlic powder. Toss thoroughly. Serve while hot.
Season chicken breasts with salt and pepper to taste. In a skillet, saute chicken quickly in butter until meat is browned on all sides. Remove from heat. Pour warmed brandy over chicken. Using a long wooden match to flambe, or set fire to chicken.
Mix flour and Crisco. Stir in milk to make a soft dough. Chill. Bring to boil white sugar, water, vanilla and butter. Roll chilled dough in rectangle and sprinkle apples, brown sugar and cinnamon over it. Roll up like a jelly roll and cut in 1-inch slices. Place slices over heated mixture in large pan. Bake 1 hour at 350°.
Mix the first 3 ingredients together. Roll up in a ball. Let stand in refrigerator 1 hour or longer. Chop nuts up into fine pieces. Take cheese ball and roll in nuts. Have crackers of your choice, and you are ready.
Rinse cabbage and tear into pieces. Set aside to drain. Saute the meat, onion and garlic in olive oil. Drain off any grease. Add tomato sauce, salt, thyme and pepper. Stir to blend. In a casserole sprayed with PAM, place half of the cabbage and then half of the meat sauce. Repeat the layers and then top with Parmesan cheese. Bake at 350° for 45 minutes.
Unroll pizza dough into a 10 by 14-inch rectangle. Mix remaining ingredients and sprinkle on to dough leaving a 1-inch border on all sides. Roll up jelly roll style and pinch the edges and seam to seal. Bake at 400 degrees for 35 minutes. Slice and serve!
Mix together. Reserve some crumbs for top. Pat mixture into a 9 x 13-inch pan.
Combine all ingredients and turn into well-greased large loaf pan. Bake at 350° for 1 hour.
Mix cake mix with softened oleo until dark and crumbly. Press into 9 x 13-inch pan. Spread remaining ingredients except milk onto the mixture. Pour the milk over this. Bake at 350° for 30 minutes or until golden brown. Cool, then cut into bars and serve.
Cut the sugar into the lard; add the eggs and beat well. Sift the flour with the baking powder; mix well. Form into balls; flatten with the fingers and sprinkle with sugar and powdered cinnamon. Bake at 350° for 25 minutes for cookies (3 to 4-inch diameter) or 15 minutes for smaller ones. The big ones are more traditional.
Soak beans overnight in water. Remove any beans that do not look good. Then cook until soft pinch, about 25 to 30 minutes. Do not drain. Use this water to bake beans with. If too much, save as you may need to add more liquid during baking.
Combine all ingredients, beating thoroughly, as you go. Turn batter into greased 9-inch pan or for a better crust, use an iron skillet or corn stick pan. Grease pan with drippings. Bake at 400° for about 30 minutes.
Beat cream cheese until smooth. Add mayonnaise, lemon juice, Worcestershire sauce, flour and pepper. Beat again until smooth. Fold in crabmeat, almonds and salt to taste. Turn into casserole dish, cover and bake at 300° for 20 minutes. Place over heat (candle or heating device) or turn into chafing dish and keep warm until serving time. Serve with unsalted crackers or plain Melba toast. Makes 2 1/2 cups.
Mix the lemon and lime jello together. Pour in boiling water; stir until dissolved. Add cottage cheese, mayonnaise, pineapple and juice; stir until smooth. Pour into casserole dish; let set until firm. Cut into squares before serving.
Beat egg and add sugar, cornstarch and salt. Beat until smooth. Add vinegar and water or milk. Cut bacon into small pieces and fry until brown. Take bacon from fat and reserve for garnish. Boil dressing in fat until thick and mix with lettuce. A hard-boiled egg may be sliced on top with the bacon.
Soften cream cheese and beat with milk. Add pudding, peanut butter and Cool Whip. Put into baked pie shell and refrigerate overnight.
Mix all ingredients, except crackers. Put crackers into large bowl. Pour mixture over crackers and mix well. Store in airtight container.
Bake at 350° for 10 to 12 minutes. Cream butter and sugar; add eggs, vanilla, dry ingredients and sour cream. Drop by teaspoons.
Mix apple pie filling with 2/3 cup water in large skillet with a tight cover. When apples come to boiling, cut biscuits into quarters (use scissors). Let pieces drop on bubbling apples. Sprinkle biscuits with cinnamon and sugar. Cover and simmer 20 minutes. No fair peeking, but biscuits will pop up like dumplings. Serve at once with cream.
Wash and scrub potatoes (or if you prefer peel). Cut into small pieces. Place in large saucepan and cover with water. Boil until tender, about 20 minutes. Drain water. Add all remaining ingredients. Whip with electric mixer or hand potato masher until smooth. If too thick add more milk.
Mix flour, nuts and butter well and put in a 9 x 13-inch pan. Bake at 350° for 15 minutes. Cool.
Blend all 3 ingredients. Put in a casserole dish. Lay bacon pieces on top. Cover. Bake in oven at 300° for 1 to 1 1/2 hours.
Wash chicken; drain. Brown chicken in butter on stove until done, then add broccoli and the soup. Cover; simmer for 15 to 20 minutes on low heat.
Mix cheese, chilies and olives well. Spread mixture on flour tortillas. Roll up and cut into 1 1/2-inch pieces. Serve with salsa dip.
Combine cake mix and soda, then proceed by package directions, substituting pumpkin for 1/2 the liquid. Fold in dates and nuts. Bake as directed. Frost with cream cheese frosting.
Heat whole milk and can milk on low; remove when warm. Add sugar and set aside. Beat eggs slightly and add to the milk (I use a whisk; it works well). Add all remaining ingredients. Pour into a large ice cream freezer and freeze.
Blend together all but the shrimp. Mix well and add shrimp. Let chill about an hour. Serve with crackers or vegetables.
Spread softened cream cheese on bottom of glass pie plate. Layer other ingredients on top in order listed. Bake in a 350° oven for approximately 20 minutes or until cheese is melted and bubbly. You may also put in microwave at High power for about 7 minutes. Serve with tortilla chips. Enjoy!
Put milk, sugar and margarine into saucepan. Bring to a boil. Remove from heat and immediately add the other ingredients. Stir until chips are smooth. Pour into buttered, square dish and allow to cool until firm.
Combine raisins, dates, prunes and water. Bring to boil. Remove from heat. Add oil. Cool, add egg. In large bowl put all dry ingredients, spices, vanilla and nuts. Mix with fruit. Pour into 9 x 13 x 2-inch greased pan. Bake at 375° for 20 minutes.
Cook broccoli according to package directions. Drain and spread in greased baking dish. Combine margarine, mushroom soup and cheese in skillet. Heat until smooth. Pour over broccoli. Sprinkle 1/2 cup Pepperidge Farm dressing mix (dry) over ingredients in baking dish. Bake at 350° for 30 minutes.
Cook sausage until browned; drain and set aside. Unroll each half of crescent rolls, making a rectangle. Line bottom and 1/2-inch up sides of slightly greased 13 x 9 x 2-inch dish. Press rectangle seams securely to seal. Sprinkle sausage over dough and top with shredded cheese and green pepper. Combine eggs and remaining ingredients and pour over casseroles. Bake at 400° for 18 to 20 minutes. Serves 8.
Mix sugar, flour and cocoa.	Add milk and egg yolks. Cook until thick, stirring constantly. Cool and pour into baked pie shell and top with meringue.
Mix cream cheese and margarine thoroughly. Add flour and continue to mix thoroughly. Chill overnight.
Sift together flour, baking powder, sugar and salt. Add eggs, milk and butter. Stir only until ingredients are blended (the batter will be lumpy). Fill greased muffin cups 2/3 full. Bake in 350° oven for 20 minutes.
Cut roast up into small cubes. Place venison, 2 onions, bay leaves, vinegar and enough water to cover in a large bowl. Soak for 3 hours.
Mix together all ingredients except cherry filling. Pour into pie shell and chill until firm, then spread filling on top.
Mix all ingredients together. Cook for 2 hours. Mix 1/2 cup cornstarch with water and stir in. Can up.
Mix all ingredients well. Bake at 350° for 1 hour in well sprayed loaf pan.
Heat cheese in top of double boiler. When soft, add all other ingredients and heat well. Serve hot with toast points. Serves 12.
Combine Kahlua and milk in a shallow bowl or pan. Dip cookies into mixture and remove (do not soak until soggy!).
Preheat oven to 350°. Mix all ingredients together and pour into a long pan or two pie pans greased with melted bacon grease. Bake 35 to 40 minutes.
Mix eggs, milk, mustard and pepper. Layer chilies and cheese in an 8-inch square or round casserole. Pour egg-milk mixture over cheese. Bake at 350° for 30 to 35 minutes.
Halve chicken breasts and wrap in bacon. Cover bottom of greased 8 x 12-inch baking dish with chipped beef. Place chicken on top.
Mix bread crumbs and melted butter together and set aside. Mix all other ingredients together, put in casserole dish, put dish in refrigerator for at least 2 hours or overnight. Put breadcrumb mixture over top of casserole and bake at 350° for 45 mins. or until lightly browned and bubbly.
Mix mayonnaise, vinegar and sugar; let set 1 hour to marinate. Then add to broccoli, cheese and bacon. Should stand for 6 to 8 hours for the flavors to blend.
Melt margarine in a 9 x 13-inch oblong pan. Add each ingredient a layer at a time. Bake at 325° for 25 minutes. Remove from oven. Cool in refrigerator until firm, then slice into 2 x 2-inch or 2 x 3-inch squares. This is a very rich cookie. Happy eating!
Cream together the sugar and cream cheese. Dip a toothpick into the oil of peppermint and then into the batter. Repeat 3 times. Add food coloring the same way. If not the color you wish, add more times.
Break bread up into pieces and put in 9 x 9-inch casserole dish. Put sausage over bread and then sprinkle cheese on top. Mix eggs and milk together and pour mixture over bread and meat. Let set overnight in refrigerator. Bake at 350° until cheese comes to top.
I'd like to live with you. I'll be very little bother. I need just a spot in your refrigerator and, if you'll feed me 1 cup flour, 1 cup milk and 1/2 cup sugar each Wednesday and Saturday, I'll live a long time. Do not use me the day you feed me; take out what you need before. Never let me get down to less than 1 cup before feeding.
Combine first 6 ingredients in an electric mixer. Blend until smooth. Set aside. Drain grated cucumber on paper towels, gently squeezing out excess moisture. Fold into cream cheese mixture. Cut bread with cookie cutters into desired shapes. Spread mixture on shapes. Garnish with cucumber wedges, fresh dill, parsley, etc.
Blend ingredients. Bake at 350° until well done. Straw comes out clean.
Mix raw meat, garlic powder, salt, pepper and chopped onion together and make into meatballs. Brown meatballs. Mix picante and cranberry sauces together and heat until cranberry sauce melts. Add meatballs and simmer 30 to 35 minutes. Serves 4 to 5.
Slice apples on plate with Cool Whip on side. Sprinkle sugar over apples. Dip in Cool Whip and eat. Enjoy!!
Drain fruit. Add remaining ingredients. Mix and refrigerate 6 to 8 hours before serving.
In medium saucepan, cook onion in margarine until tender. Stir in flour, water and bouillon; cook and stir until thickened and bouillon melts. Remove from heat. Stir in sour cream. In large bowl, combine 1 cup sauce, chicken, 1 cup cheese, chilies and chili powder; mix well. Dip each tortilla into remaining hot sauce to soften. Fill each with equal portions of chicken mixture. Roll up and turn over in pan. Use lightly greased 13 x 9-inch baking pan. Spoon remaining sauce over enchiladas. Sprinkle remaining cheese and any leftover sauce. Bake at 350° for 25 minutes, or until bubbly.
Cream powdered sugar and peanut butter together until crumbly. Cook the other ingredients together until thick, then cool. Sprinkle 2/3 of crumbs in shell. Pour cooled pudding over crumbs. Add whipped cream and top with rest of crumbs.
Spread pie filling into oiled pan. In mixing bowl, stir together flour, sugar, baking powder and salt. Blend in softened margarine and egg, stirring to make thick batter. Drop batter from spoon to cover pie filling. Sprinkle with nuts. Bake at 350° for 45 minutes or until top is brown. May also substitute cherry pie filling.
Remove	stems;	chop. Mix ingredients and stuff mushrooms. Place in buttered pan and sprinkle with cheese. Bake at 325° for 15 minutes.
Mix together in a 2 to 3-quart casserole dish. Bake 1 hour at 350°.
Mix all ingredients and pour into casserole. Spread sweet orange marmalade on top. Sprinkle with chopped pecans. Bake at 350° for 25 minutes.
Mix cherry and strawberry Jell-O together. Add 2 cups boiling water and Coca-Cola. Refrigerate until it congeals a little. Add drained pineapple, drained cherries and chopped nuts. Finish congealing in refrigerator. Serve in glass bowl (too pretty to hide).
Mix all ingredients together. Refrigerate overnight. Bake as many muffins as desired at 350° for 15 to 20 minutes. Can be stored for 6 weeks in refrigerator.
Bring to a hard boil and boil for 2 minutes. Remove from heat and add 2 teaspoons of vanilla. Pour on hot cake. Sprinkle with chopped nuts.
Preheat oven to 350°. Brush tortillas with water. Sprinkle with cinnamon and sugar mixture. Bake at 350° for 10 minutes.
Mix well and shape with hands into size desired. Drop on well-greased cookie sheet and bake at 300° for 20 to 30 minutes.
Chop onions and ham. Combine all ingredients. Bake in greased casserole for 40 minutes at 350°. Serves 4 to 6.
Heat oven to 350°. Mix the flour, butter and powdered sugar. Press in	ungreased square pan	(8 x 8 x 2-inch), building up 1/2 inch on edges. Bake 20 minutes.
Fruit should be chilled and drained before mixing for quick serving. This salad may be prepared ahead of time and chilled.
Heat oven to 350°. Lightly grease cookie sheet. In large mixing bowl, beat shortening and sugar until creamy. Add eggs; blend well. Stir in together flour, cocoa, soda and salt; also cinnamon. Add alternately with milk to shortening mixture. Beat well after each addition. Gradually stir in oats, raisins and nuts. Drop by spoonfuls onto prepared cookie sheet. Bake 10 to 12 minutes. Remove; cool 1 minute. Remove from cookie sheet onto a wire rack to cool. Yield: about 5 dozen. Very good.
Combine all wet ingredients with egg. Combine dry ingredients and add to wet. Add liquid if necesary to moisten. Stiff bird and roast.
Boil chicken and remove from bone. Grate cheese and chop onion. In saucepan, heat soups and tomato sauce until smooth and heated through. Do not boil.
Slice eggs in half lengthwise and carefully remove yolks. Mash yolks; add sour cream and remaining ingredients, stirring until smooth. Spoon or pipe into egg whites. Garnish, if desired.
Mix together Miracle Whip, half and half, mustard, vinegar, sugar, onion, hard-boiled eggs and celery. Mix together with potatoes and cool. Very good!!
Cut bacon strips into thirds. Spread peanut butter on pecans and roll in bacon strips. Bake at 400° for 10 minutes or until bacon is crisp. Makes 54 (approximately).
Drain all fruit and mix into sour cream; add pecans. Refrigerate until ready to serve. Serve on lettuce leaves.
In heavy saucepan, melt chocolate over low heat. Add sugar, milk and salt and cook over medium heat, stirring constantly, until ingredients are dissolved. Continue cooking without stirring until mixture reaches soft ball stage or 234° on thermometer. Remove from heat and let stand without stirring until lukewarm or 110°. Add butter and vanilla and beat until mixture is thick and loses glaze. Makes 1 3/4 pounds.
Mix everything together. Pour into greased cake pan. Bake at 350° for about 30 minutes. Really moist!!
Plunge lobster into boiling water to cover; remove. Place salt, 1 cup water, cooking rack and lobster into pressure cooker. Close cover securely and place regulator on vent pipe. Cook 4 to 5 minutes. Cool pressure at once. Plunge lobster into cold water; remove. Crack shell. Makes 2 to 3 servings.
Put drumsticks in bowl. Pour buttermilk over and turn to coat each piece. Marinate in refrigerator an hour. Combine dry ingredients in plastic bag. Add drumsticks and shake until coated. Melt shortening in electric fryer on medium-high heat. Add drumsticks and cook until lightly browned, turning frequently. Reduce heat to low. Cover and cook 20 minutes, turning frequently. Remove cover. Cook on medium-high heat for 3 minutes to get crisp. Drain on paper towels.
Mix mushroom soup, Velveeta cheese and butter. Heat until all cheese is melted. Add 1 box of broccoli (let thaw until crumbly). Add green pepper, onion and Minute rice. Mix together in a casserole dish. Bake at 350° for 45 minutes to 1 hour.
Peel and slice oranges. Cut slices into 4 wedges; set aside. Cut chicken into 3/4-inch pieces. Heat oil in wok over high heat. Add chicken pieces; stir-fry over medium heat until firm and white, 3 to 4 minutes. Add orange juice, honey, hot pepper sauce and ginger, if desired. Simmer 10 minutes. Combine cornstarch and water. Stir into chicken mixture until thickened, 30 to 60 seconds. Add orange wedges. Stir until hot. Serve over rice.
Heat oven to 400°. Grease dish (10 x 6 x 1 1/2-inches). Slightly cook broccoli. Layer chicken and broccoli in dish. Mix soup and milk. Pour over broccoli and chicken. Arrange cheese slices on top of soup mixture.
Press pie dough into muffin tins and fill with mixture. Bake at 350° until golden brown.