HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt sugar and Kool-Aid in a small amount of heated water. Mix with juice and the remaining water. Freeze in a plastic milk jug. Thaw slightly and chop. Add ginger ale to serve.
Brown meat in large frying pan. Drain fat. Add celery, tomatoes, tomato paste, water, seasonings, green pepper, bouillon and rice. Simmer 10 minutes. Put mixture into 3-quart baking dish. Bake in 350° oven for 35 minutes. Add water or tomato juice if necessary. Stir occasionally.
Put pork chops in baking dish. Pour onion soup on pork chops. Add mushrooms. Add sliced potatoes. Salt and pepper to taste. Cover with Reynolds Wrap and bake at least 1 hour and 15 minutes.
Combine sugar, butter and milk in saucepan. Bring to a boil, stirring constantly. Boil 7 minutes. Add marshmallow, peanut butter and chocolate chips. Stir. Pour into pan and refrigerate.
Brown the ground beef, green pepper, onions and garlic in the butter. Add the pepper, mushrooms and liquid, cheese, salt, sugar, Worcestershire, chili powder and corn. Mix macaroni with beef mixture and place in casserole dish. Bake at 350° for 30 to 40 minutes.
Mix above ingredients well. Put in unbaked 8 or 9-inch pie shell. Dot with butter. Cover with top crust. Make a few slits in crust. Place on cookie sheet. Bake at 350° until brown (about 1 hour).
In small saucepan heat margarine and brown sugar over low heat until margarine is melted. Stir in syrup and nuts. Spread on top of each graham cracker. Place on cookie sheet. Bake at 350° for 5 to 6 minutes. Cool. Store tightly covered. These freeze well.
Place lemon juice in a large bowl and add sweetened condensed milk; mix well. Add whipped topping; mix well. Add remaining ingredients; mix well.
Brown ground chuck and drain. While meat is browning, cook noodles. After draining meat, add spaghetti sauce and mix. In a large casserole dish, layer noodles, meat sauce and cheese (cottage cheese can be added in the layers, if desired). Top the layers off with extra cheese on top. Place into oven until cheese melts into a golden brown at 350° for 30 minutes.
Split dogs lengthwise without cutting through. Broil or grill dogs. Put 1/2 teaspoon onion and 1/2 slice cheese in split, wrap dog with bacon and broil or microwave only until cheese melts. Put dog in bun and add favorite condiments.
Boil chicken (or parts); remove from bone. Cook spaghetti in chicken broth. Cube Velveeta cheese and add to the soups. Heat until cheese melts. Drain spaghetti, add the soup mixture. Heat in oven until warm.
Saute onion in butter until soft. Place 1/2 tomatoes in a 10 x 6 x 1 1/2-inch dish. Top with 1/2 of each of the onion, cheese and bread crumbs. Repeat layers. Mix remaining ingredients. Pour over the top of the tomato mixture. Bake, covered, in a 350° oven for 30 minutes. Uncover and bake for an additional 10 minutes.
Core cabbage; cook for 7 minutes in boiling salted water to cover. Drain; cool. Remove 12 large outer leaves.
Beat the yolks. Add the sugar and beat. Add the rye or bourbon, rum and brandy. Add the milk and table cream. Just before serving, fold in the beaten egg whites. Sprinkle with nutmeg. Serves 20.
Cream the margarine and sugar. Add eggs, one at a time, beating well after each. Sift dry ingredients and add to creamed mixture with syrup. Bake 30 to 35 minutes in a 9 x 13-inch pan at 350°.
Melt margarine in skillet; brown onion, green pepper and meat. Mix in other ingredients and pour into casserole dish. Bake at 325° for 1 hour.
Let frozen peas thaw in their boxes. Wash and drain lettuce. In a large bowl, fill with lettuce, torn in large sections. Slice onion into rings and toss with lettuce. Add peas and boiled egg slices. When nearly ready to serve, add dressing and seasoning and toss. When ready to serve, add fried noodles and toss and serve. Serves 6.
In a large greased bowl, combine first 4 ingredients. Set aside. In a large saucepan, combine sugar, butter, corn syrup and water. Cook over medium heat, stirring occasionally, until mixture reaches soft crack stage (280° to 290°). Remove from the heat. Stir in cinnamon.
Put beef in 5-quart crock-pot uncooked and dump each can undrained. Cook on low for 4 hours.
Rinse shrimp and set aside. Blend cheese, milk and mayonnaise. Add other ingredients including shrimp and chill. Makes about 1 1/2 cups.
Cream sugar, butter and Crisco together, beating until light. Add eggs, mixing well. Add dry ingredients, milk and vanilla, mixing well. Start cake in cold oven. Bake at 325° for 1 1/2 hours. Bake in a greased tube pan.
Saute vegetables in margarine until lightly browned. Scald milk and broth together. Add flour to vegetables, mixing well. Add boiling water and scalded milk to broth. Stir well. Tear cheese into small pieces and microwave until melted, careful not to burn. Add to mixture. Never let water boil in a double boiler (soup will curdle if heated too fast). I add my melted cheese and cook in pan over low heat only a few minutes as cheese is already melted. Serve with Toasties. Makes 1 gallon.
Beat cream cheese until fluffy. Gradually beat in milk, then juice until smooth. Fold in Cool Whip and pour into crust. Chill.
Scrub potatoes; do not pare. Cook in boiling water until tender, using 1 teaspoon salt to each quart of water. Fry bacon until crisp; drain on paper towel and chop. To drippings in pan, add flour and blend. Gradually stir in water and vinegar. Cook over low heat, stirring constantly, until it boils and thickens. Add salt, sugar and onions. Peel and dice hot potatoes. Add bacon and pour hot dressing over it. Mix lightly. Add parsley. Serve hot.
Prepare the rice. Mix with sugar, marshmallows and almonds (or coconut). Fold in whipped topping. Mix well. Chill well before serving.
Wash pork shoulder very good and cut out as much fat as you can. If it is fat, you can get it out. Mash fresh tomatoes, cut up celery in small pieces and cut up onions in small pieces. Slice the lemons up in cubes, mash garlic or cut it up. Put all tomatoes, sauce, hot sauce, ketchup, onions, celery, lemons, pepper, thyme, garlic, basil and bay leaf in 3-quart pan and cook for 2 to 3 hours on medium heat. After it cooks, put ham that is washed in large cooking pan; pour barbecue sauce over meat and bake in hot 350° oven until meat falls from bone, 3 to 4 hours, depending on size of ham 4 to 5 hours. Hum-hum-good; better than Campbell's soup.
Fry bacon until crisp. Remove. Add onion and green pepper. Cook slowly until onion is soft and yellow. Crumble bacon. When onion and pepper are tender, add all other ingredients in a greased casserole dish and stir. Bake in a 350° oven for 30 minutes. Sprinkle top with grated cheese just before done, if desired.
Brown ground beef. Saute cabbage, celery, onions, carrots and garlic in butter in big pan. Add everything else and let cook for 1 hour.
Shuck oysters; drain and reserve half of the shells. Combine parsley, garlic, Worcestershire sauce, clam juice and chili sauce with 6 Tbsp. melted butter. Dip each oyster into this sauce and place in a shell on a baking pan. Spoon remaining sauce over oysters. Sprinkle a tsp. of chopped mushrooms on each oyster. Stir cheese and bread crumbs together and sprinkle over oysters. Dribble remaining butter. Bake at 400 degrees for 15 minutes.
Preheat oven to 350°. Grease a 9 x 13-inch pan. On the bottom of the pan, spread coconut and pecans. Mix cake mix as directed on package. Then spread cake mixture in bottom of pan. Blend powdered sugar, cream cheese and oleo together. (May need a little water to make spreadable.) Mix and marble through cake. Bake in the pan for 55 minutes.
Preheat oven to 350°. Sift together the flour, soda and salt. Heat brown sugar, butter and water. Add morsels and stir to melt. Beat in eggs. Stir in flour and mix well. Drop by heaping teaspoonful onto cookie sheet lined with greased, super-strength Alcoa wrap (aluminum). Bake at 350° for 8 to 10 minutes and cool. Makes 8 dozen sandwiches.
Layer lettuce, celery, green pepper, onion, carrot and peas in the order listed. In a 9 x 13-inch dish. Spread with the mayonnaise, sealing to the edges. Sprinkle with the sugar, cheese and bacon. Chill tightly covered for 8-10 hours.
Dip onions (Spanish onions preferred) in batter; deep fry and enjoy.
Cream shortening, eggs and sugar. Sift flour, tartar, soda and salt together and add to creamed mixture. Mix thoroughly and roll into balls the size of walnuts. Roll balls in cinnamon and sugar mixture. Bake at 400° for 8 to 10 minutes.
Cut up the okra, peel onion and tomatoes. Add a very small amount of water. Cook them just until tender. Season with heavy cream and salt. A little fresh corn and a few lima beans may also be added.
Mix all ingredients, adding celery seed to taste, in blender or food processor. Store in refrigerator; this will not separate. Use as dressing for any raw vegetable salad. Makes 3 cups.
Brown and drain sausage. Add other ingredients. Place in large casserole (about a 2 1/2-quart). Bake at 350° for 30 minutes.
Mix all ingredients together in large mixing bowl. Bake at 350° for 50 minutes.
Bake in oven at 325° for 45 minutes or until done, in unbaked pie crust.
Microwave margarine in 4-quart microwave dish on HIGH 1 minute. Add sugar and milk; mix well. Microwave 5 minutes or until mixture begins to boil, stirring after 3 minutes. Scrape down sides of bowl. Microwave another 5 1/2 minutes, stirring after 3 minutes. Add milk chocolate chips; stir until melted. Add Marshmallow Creme and vanilla. Mix well. Pour into lightly greased 13 x 9 glass pan. Cool at room temperature before cutting.
Make a pie crust, baked, with high fluted edge. Blend thoroughly in a saucepan flour, sugar, gelatin and salt. Stir in gradually 1 3/4 cups milk. Cook over medium heat until mixture boils, stirring constantly. Boil for 1 minute. Place pan in cold water. Cool until mixture mounds slightly when dropped from spoon. Blend in the flavorings. Beat egg whites to stiff peaks. Carefully fold in stiffly whipped cream and coconut. Pile into pie crust; sprinkle with coconut. Chill several hours.
Blend all ingredients together. Bake at 350° for 10 to 12 minutes.
Mix together. Pour over 8 to 10 pieces of chicken and bake at 350° for 1 hour and 15 minutes. Serve with white rice.
Mix syrup, sugar and water and boil. Spread on cake layers. Beat egg whites; put syrup over fruit and nuts. Boil raisins 10 or 15 minutes. Drain. Pour syrup over raisins. Add fruit and nuts. Add egg whites last.
Preheat oven to 350°.	Butter	and flour a 9 x 13-inch pan or 3 (9-inch) cake pans. Cream butter and sugar. Beat in eggs, 1 at a time. Sift dry ingredients and blend into butter mixture. Mix in	buttermilk, coconut, pecans and vanilla. Pour into pans. Bake for 30 minutes. Test with cake tester. If using 9-inch pans, invert onto racks and cool.
Mix with pastry blender until crumbly. Divide into 4 equal parts and form into balls. Each ball will make 12 small balls. Press into small muffin tins.
Brown ground beef, bacon and onion. Drain. Combine with remaining ingredients except beans. Stir well. Add beans and combine thoroughly. Bake at 350° for 1 hour.
Wash tomatoes; cut off tops and scoop out pulp. Invert on paper towel and drain.
Preheat oven to 425°. Grease well an 8 x 8-inch pan. Combine dry ingredients; make a well in the center. Blend egg, milk and oil in small bowl, then pour into dry ingredients. Stir only until moistened. Pour into prepared pan. Bake at 425° for 30 minutes. Serve hot.
Mix all ingredients together; form into a ball. Refrigerate until using. Spread on crackers.
Cook and mash potatoes with cream, salt, pepper and butter. Use 5 eggs. Add vinegar and cook until thick. Add onion, sugar and pickle juice. Add 4 boiled eggs to top.
Mix dry ingredients.	Make a well and add remaining ingredients; mix well. Bake at 350° for 45 to 50 minutes in a 9 x 13-inch greased pan.
In large saucepan, cook sausage, onion and garlic until sausage is browned. Drain. Add beans, tomatoes, broth and basil. Cover and simmer for 10 minutes. Sprinkle each serving with Parmesan cheese. Makes 4 to 6 servings.
Preheat oven to 350°. Grease and flour three 9-inch cake pans. Combine all wet ingredients. Add all dry ingredients and mix until moist. Pour into pans and bake 25 minutes. Cool and remove from pans.
Boil chicken breasts until cooked, save broth. Remove skin and debone. Break into bite-size pieces. Crush crackers and melt butter; mix. Mix soup, sour cream and 1 cup chicken broth. Butter bottom of 9 x 13-inch pan. Layer 1/2 of cracker mix on bottom. Place chicken pieces on top of crackers. Pour soup mix on top of chicken. Top with remaining cracker mix. Bake at 350° for 45 to 50 minutes.
Combine flour, baking powder, water, milk and sugar in a small mixing bowl. Set aside. Core and slice apples crosswise 1/8-inch thick, leaving skins on. Dip each apple slice in batter and tap against side of bowl to remove excess. Heat oil in a 12-inch skillet until very hot. Add slices being careful not to crowd skillet. Brown on both sides and drain on paper towels. Serve immediately. Makes 15 slices.
Cook oil, hamburger, onion and pepper. Add tomato sauce, water and salt. Simmer 30 minutes. Put over it cheese. Cook 10 minutes longer.
Beat egg whites; set aside. Beat egg yolks and sugar together. Add milk, lemon juice and rind, flour and butter. Fold in egg whites. Pour into a 1-quart baking dish (greased). Set in shallow pan of water and bake at 350° until firm, approximately 30 minutes. Has a firm cake on top and soft pudding in bottom.
Combine the flour, meal and sugar in a bowl. Slice the tomatoes and zucchini in a bowl of water. Dip each slice in the flour mixture. Bake in a casserole dish at 350° for 30 minutes or until tender.
Wash and cut chicken into 1-inch strips. Place flour, salt and pepper into plastic Ziploc bag. Add chicken and shake well. Place breaded chicken in frying pan in about 1-inch deep oil. Sprinkle chicken with seasoned salt and garlic powder. Fry for 4 minutes on both sides. Keep turning until golden brown.
Cut chicken into 2-inch chunks. Cut carrots into 1 1/2-inch pieces. Peel and cut potatoes into 2-inch chunks. Coarsely chop onion. In skillet, medium-high heat, in 2 tablespoons hot olive oil, cook chicken until golden brown. Remove. In drippings and 1 more teaspoon olive oil, cook carrots, potatoes and onions until browned. Stir in red wine. Cook 1 minute. Stir in stewed tomatoes and 1 1/2 cups water. Over high heat, heat until boiling. Reduce heat to low. Cover and simmer 25 minutes or until vegetables are tender. Mix flour and 2 tablespoons water in a cup. Stir flour mixture, peas and chicken into skillet. Over high heat, heat until boiling. Boil until mixture is thickened. Serves 4 main dishes.
Line a 13 x 9-inch pan with foil; butter the foil. In medium saucepan, combine 2 tablespoons butter, milk, sugar and salt. Cook over medium heat until boils. Boil 4 to 5 minutes. Remove and stir in marshmallows. Pour in foil. Mix rest of ingredients and spread on fudge.
Sprinkle peppers and onions over cucumbers. Let stand one hour or until liquid develops. Drain off water and pack in jars. Heat sugar, vinegar and celery seed until sugar is dissolved. Pour over cucumbers, seal and put in refrigerator.
Boil noodles. After sauerkraut is cooked, saute it with chopped onions in pork fat or margarine. Mix noodles with sauerkraut, mushrooms and undiluted soup in casserole. Bake for 30 to 45 minutes at 350°, covered.
Mix dry ingredients in large bowl. Combine all liquid ingredients and add to dry ingredients slowly. Mixture will be stiff. Drain raisins. Add to batter. Divide into 2 greased and floured 9-inch loaf pans. Bake at 350° for 1 1/4 hours.
Wash pulps and mix hulls. Cover and cook slowly for several hours. Will burn easily.
Spread bean dip in bottom of a 9 x 13-inch casserole dish. In a bowl, mash avocados with lemon juice, salt and pepper. Spread mixture on top of bean dip layer. Mix sour cream, mayonnaise and taco seasoning together. Spread over avocado layer. Layer onions, tomatoes, black olives and jalapeno peppers over sour cream mixture. Top with cheese. Serve with tortilla chips.
Blend all ingredients together, cover with chopped walnuts. Mix together and chill overnight. Serve with Ritz crackers or Club crackers.
Drain mushrooms; heat in skillet with margarine. Put rice in casserole. Pour mushrooms and butter over rice. Then add soup and water. Stir. Bake, covered, at 350° for 1 hour.
Blend together first 7 ingredients. Mix in remaining ingredients. Bake at 350° for 1 hour. Makes 2 loaves.
Brown the meat; drain off fat. Cook the noodles according to package directions. Add the sauce to meat; let simmer.
In blender container or food processor bowl with metal blade, combine all ingredients and blend until smooth. Yields 1 (1 1/2 cup) servings.
Combine mayonnaise, onion and mustard. Mix well and pour over cooked vegetables. Sprinkle with cheese. Cook in microwave, uncovered, one minute to heat topping and melt cheese. Use as a topping on cooked vegetables such as cauliflower, broccoli or squash. Yield: 1 cup.
Brown ground beef; drain. Add onion and taco seasoning mix according to directions on package. Line a dish with the nacho chips. Cover the chips with the ground beef. Heat the cheese soup/dip according to directions and pour over the ground beef. Garnish with lettuce, tomato, black olives and sour cream.
Cream the cream cheese, then mix in next 4 ingredients. Pour into pie shell. Refrigerate for 24 hours. Makes 6 servings.
Blend margarine, Crisco and sugar. Start adding flour a small amount at a time. Add eggs and the rest of flour, vanilla and milk. Cook in tube pan for 1 1/2 hours at 325°.
Warm nuts in a 350° oven. Butter a cookie sheet. Combine sugar, syrup and water in saucepan. Cover and bring to a boil. Remove cover, place thermometer in pan and cook without stirring to 290°. Remove from heat and stir in nuts, butter, salt and vanilla. Pour on buttered cookie sheet and spread as thinly as possible. Cool completely and break into pieces. Makes 5 cups.
Mix corn flake crumbs and margarine thoroughly in a 9-inch pie pan. Press firmly and evenly over bottom and sides of pan to form crust. Chill. Beat cream cheese until light and fluffy. Add condensed milk and blend well. Stir in lemon juice and vanilla. Turn into crust. Refrigerate 3 to 4 hours or until firm. Do not freeze. Top with chilled cherry pie filling before serving. Serves 8.
In a large saucepan, melt butter over low heat. Add leeks and celery; saut for 5 minutes or until soft. Add potatoes, stock and pepper. Bring to a boil. Reduce heat and simmer for 25 to 30 minutes or until vegetables are soft. Cool slightly. Carefully puree in a food processor or blender until smooth. Add pears and puree. Pour into a large bowl. Stir in milk and nutmeg. Chill thoroughly, at least 2 hours. Makes 6 to 8 servings.
Sift flour and sugar into large bowl. In saucepan, melt butter, cocoa and water. Bring to a boil. Add buttermilk, eggs, soda and vanilla. Mix well. Pour into greased 11 x 16 x 1/2-inch pan and bake at 400° for 20 minutes.
Break 4 slices of bread and mix with melted margarine; set aside. Mix eggs, sugar, flour and crushed pineapple. Pour over bread mixture in casserole dish. Break 2 slices of bread and put on top of mixture. Bake at 350° for 30 minutes.
Mix oil and sugar thoroughly. Add eggs, one at a time. Next, add coloring and vanilla. Now, add dry ingredients, which have been sifted together, alternately with buttermilk.
Prepare jello and water; chill until syrupy. Beat in the orange sherbet. Add the mandarin oranges and crushed pineapple.
Measure and set aside oats, peanut butter and nuts. Mix in a saucepan, sugar, cocoa, milk and butter. Boil no longer than 2 minutes. Remove from heat. Add other ingredients. Drop by teaspoonfuls on wax paper or in greased pan. Place in refrigerator. Serve when hard.
In food processor or blender, mix 4 parts Epsom salts and 1 part baking soda (2 cups Epsom salts equal 1/2 cup baking soda. Blend only a few seconds. Add 1 drop food coloring and 1 drop perfume. Blend briefly until color and fragrance are distributed evenly. Spoon into jars or plastic bags. Hand lettered instructions may be added. Add 1/2 cup to running bath water. Also may decorate jars.
Layer first half of square cut Jell-O over pieces of angel food cake (or ladyfingers) and then half of the strawberries, layer over cake. Next, put half of the prepared pudding. Add half of the Cool Whip. Last, repeat again Jell-O, cake, strawberries and pudding and top with rest of Cool Whip.
Cook yellow squash, onion, salt and pepper until tender. Drain and mash. Add chicken soup, sour cream and grated carrots.
Mix all together until smooth; make into small balls. Place on cookie sheet; press flat with potato masher. Bake at 375° until lightly brown.
Take onions, chilies, cilantro and salt and put in food processor. (Do not puree.) Then mix in avocados and everything else. Serve with tortilla chips.
Heat oven to 350°. Beat margarine and sugars until creamy. Add eggs, milk and vanilla; beat well. Add combined flour, baking soda and mix well. Stir in oats, chocolate, raisins and nuts; mix well. Bake at 350° for 10 minutes or until light golden brown. Cool one minute on cookie sheet. Makes about 4 dozen 2 1/2-inch cookies.
Cream together the shortening and the 2 sugars; blend well. Add egg and stir. Sift together the flour, soda and cinnamon; add to the first mixture. Stir in oatmeal, nuts and vanilla. Chill dough for 1 hour. Make walnut size pieces of dough; place on cookie sheet. Butter the bottom of a small glass and dip into white sugar. Use glass to flatten each piece of dough. Continue with each piece of dough. There is no need to re-butter the glass. Do re-dip in sugar before each pressing. Bake for 10 minutes in a 350° oven.
Spread pie filling in bottom of a square 8-inch pan. Spread cake mix over top. Dribble melted butter over top. Bake at 350° for 35 to 40 minutes.
Cream sugar, eggs and shortening. Sift together flour, soda and spices. Add to creamed mixture. Add apples and nuts. Pour into greased 9 x 13-inch pan. Bake at 350° for 45 minutes.
Brown onion, celery and meat for 20 minutes or until ground beef is done. In an ovenproof dish (approximately 10 cup size dish). Mix cream of mushroom soup and water together and add the rest of the ingredients. Cover and bake at 350° for 1 hour or until the rice tastes done.
Cook beef and onion in a skillet until meat is browned, stirring until it crumbles. Drain off pan drippings. Stir in tomato sauce and next 4 ingredients. Bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes, stirring occasionally.
Combine broth, white wine, sherry, sugar and cornstarch in 2 c. measure. Stir thoroughly. Cook on HI for 1 1/2-2 minutes or until sauce is clear, stirring once; set aside. Combine chicken, green and red peppers, green onions, bamboo shoots and ginger in 2 quart casserole. Cover and cook on HI for 6 minutes. Add pineapple, cashews and sauce mixture. Cover and cook on HI for 2-3 minutes or until hot. 4 servings. Total cooking time: 9 1/2-11 minutes.
Mix ingredients except soup and shells. Cook, drain and cool the shells. Stuff with mixture. Place in 9 x 13-inch dish. Combine 1 can of water with the 2 cans of soup. Pour over shells. Refrigerate overnight. Bake covered 1 hour at 350°. May freeze cooked or uncooked.
In blender or food processor, combine all ingredients except oil and celery seed; blend until smooth. On low speed, continue blending, slowly adding oil. Stir in celery seed. Cover; chill. Serve with salad of lettuce and sliced sweet onion if desired. Makes about 1 cup.
Preheat oven and cookie sheet to 350°. In large bowl stir first 5 ingredients until well blended. Stir in pecans. Pour onto frozen pie crust. Bake on cookie sheet 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean.
Mix first 4 ingredients together. Place chicken in baking dish. Cover with mixture. Bake at 350° for 1 hour, uncovered.
In a saucepan over medium heat, heat oil. Add broccoli and cook until tender-crisp. Add soup, Worcestershire sauce and rice. Heat through. Serves 2. Prep. Time: 10 minutes. Cook time: 10 minutes.