HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix first 4 ingredients. Cook until clear. Remove from heat. Add food coloring and stir well. Add jello. Stir until dissolved. Cool slightly and pour over berries that have been placed in cooked pie crust.
Cream butter and sugar. Add eggs and beat. Sift flour, soda and salt together. Add dry ingredients alternately with milk and mashed bananas. Add nuts. Bake in greased loaf pan 40 to 50 minutes at 350°.
Carefully blend together all ingredients (will throw dust if stirred rapidly) and store in gallon jar. Use 2 tablespoons mix per mug with very hot water to make hot cocoa. Great for camping and retreats.
Combine milk, yogurt and pudding mix in medium size bowl. Stir. Combine following package directions. Pour into serving bowls. Refrigerate. Top with blueberries.
Soften yeast in warm water in mixing bowl. Add cake mix, 1 cup flour, eggs, oil and salt. Beat on low speed to blend. Slowly add 5 1/4 cups flour to make a soft, but workable, dough. Knead for 10 minutes on a floured surface. Place in a greased bowl to rise until double. Turn out of bowl on floured surface and roll to 1/4-inch thickness. Spread with melted butter. Sprinkle with sugar and cinnamon. Roll up loosely and cut in 1-inch thick slices and place cut side down in greased baking pan. Let rise until double. Bake at 325° for 25 to 30 minutes. Frost if desired.
Put 2 sprigs of fresh mint in bottom of a tall, thin glass. Add powdered sugar and a few drops of water. Use a wooden muddler and bruise the mint with the sugar and water thoroughly. Pour in 1 jigger of bourbon whiskey. Pack glass to the brim with finely crushed ice. Add 1 more jigger whiskey. Let trickle to bottom of glass. Put sprig of fresh mint in top of glass. Serve with 2 straws.
Cook vegetables by directions on package. Mix vegetables, mushroom and cheese soup. Put into 2-quart casserole dish. Bake at 350° for 30 minutes. Top with French fried onions and return to oven for 5 minutes.
Line an 8-inch square pan with foil; set aside. In a small microwave-safe bowl, place peanut butter chips and 2/3 cup condensed milk. Microwave at High for 1 to 1 1/2 minutes; stir after 1 minute until chips are melted and mixture is smooth. Stir in 1/2 teaspoon of vanilla. Spread evenly into prepared pan.
Cook milk, 1 cup flour and salt until thick, stirring constantly. Cook sweet cream and 1 cup flour until thick, stirring constantly. Take off butter as it comes on when cooking. Stir the 2 mixtures together. Use the double boiler to prevent scorching. Serve warm with sugar and cinnamon mixture.
Spread cream cheese in a glass pie dish, then spread chili on top and cover with cheese. Top with onions and olives. Melt in microwave until well melted and serve with nacho chips.
Cream sugar and butter until well blended. Add eggs, one at a time. Mix in flour and salt. Mix well and add flavoring. Pour into a well-greased and floured tube cake pan. Bake for 1 1/2 hours at 350°.
Mix all ingredients together in a large mixing bowl. Pour into a large pie pan. Bake at 350° for 30 to 35 minutes, until brown.
Tear angel food cake into pieces and place in bottom of 9 x 13-inch pan. In medium size bowl, cream the cream cheese and sugar until light and fluffy. Fold in Cool Whip. Mash cake down with your hands and spread the cream cheese mixture over cake. In a bowl, combine strawberries and glaze until strawberries are coated. Spread over cream cheese layer. Chill.
Cook Ramen noodles in 1 cup water with the seasoning powder. When noodles are al dente, drain, reserving broth. Heat a wok and stir-fry the meat, cabbage and onion. Do not overcook the vegetables. Add the bean sprouts and stir-fry for 2 minutes before adding the noodles and serving. Thicken the reserved broth with cornstarch and use a gravy if wet noodles are desired.
Stir dry ingredients together. Blend in shortening. Dissolve yeast in warm water; let stand 5 minutes. Add buttermilk-yeast mixture to flour mixture. Mix well. Turn on pastry cloth or board. Roll or pat to desired thickness. Cut biscuits. Dip in melted margarine and place on greased pans. Bake at 450° for 12 minutes.
Grease 9 x 5 x 3-inch pan. Stir together corn syrup and margarine until blended. Add eggs; continue beating until light. Stir together flour, baking powder and salt. Add to syrup mixture alternately with banana. Stir in nuts. Turn into prepared pan. Bake in 375° oven 60 to 65 minutes or until cake tester inserted in center comes out clean.
Saute squashes, onion and garlic in butter, covered, until just tender, about 7 minutes. Stir in tomato; sprinkle with cheese and basil. Re-cover and continue cooking a couple of minutes until cheese melts. Serves 4.
Combine first 6 ingredients. Blend well. Spread about 2 tablespoons of cheese mixture on each muffin half. Place on baking sheets. Cover and place in freezer. When you are ready to serve them, take out of freezer and cut into 8 pieces and broil 5 to 7 minutes or until crisp.
Butter an 8 x 8-inch casserole. Mix sugar and cornstarch. Add to beaten eggs. Mix in pineapple. Dot with butter and cinnamon. Bake at 375° for 1 hour.
Sift flour and baking powder. Cream butter, cream cheese, milk and sugar. Add beaten egg yolk. Add flour mixture.
Brown the first 4 ingredients all together. Cook noodles. Mix the sour cream and cream cheese together well, then add raw onions and noodles and mix. In a large casserole, place 1/2 of the beef mixture, then all of the noodle mixture and 1/2 of the grated cheese, then add the rest of the beef mix and remaining cheese. Bake 1 hour. Serves 8.
Melt butter in 9 x 9-inch baking pan in oven while preheated to 350°. Remove from oven; stir in graham cracker crumbs. Press onto bottom of pan. Bake for 12 to 15 minutes or until deep golden brown. Beat egg lightly in medium bowl; stir in sweetened condensed milk and maple flavoring. Stir in pecans and coconut. Pour pecan filling over hot crust; spread evenly. Bake for 25 to 30 minutes or until center is set. Cool completely in pan or on wire rack. Cut into 2 1/2 x 1 1/2-inch bars. Makes about 1 1/2 dozen bars.
Combine all ingredients; shake well. Keep in refrigerator. Good on salad greens, sliced tomatoes or cucumbers. Has 60 calories per teaspoon.
Fill pot up with water; add salt. Turn stove burner on high. Place pot of water on burner. When water starts to move about pan very fast, you have completed the recipe. It is called "Boiling Water." Can be used with: any frozen vegetable, raw spaghetti or macaroni, raw eggs; just use your imagination. Place any ingredient into "Boiling Water," but be sure to remove contents from pan before water is gone. If water should disappear from pan, you have created a different recipe which I cook often. It is called "Burnt Something." May also be used when birthing babies.
Coat beef with flour; set aside. Cook bacon over medium heat until just done; pour off excess fat. Add beef and garlic; cook until browned. Add carrots, wine and mustard; cover. Simmer 30 minutes or until carrots are tender, stirring occasionally. Stir in mushrooms and scallions. Cook 10 minutes more, stirring occasionally. Makes 6 servings.
Combine sugar, salad oil, salt, pepper and vinegar. Pour over vegetables and refrigerate 12 to 24 hours before serving.
Combine sugar, egg, margarine and flavoring and beat until smooth. Add dry ingredients alternating with pineapple and blend with a whisk. Fold in dates. Add juice to water and use 1/4 cup of liquid. Blend well. Pour into well-greased loaf pans. Bake at 375° for 55 minutes. This makes 2 (7 1/4 x 3 1/2-inch size) loaves.
Put hamburger paties on a grill. When there dun, heat hamburger buns. Put everything you want on buns. Put it together and you have your hamburger.
In 1/4 cup water, dissolve 2 packages yeast (sprinkle little sugar on to activate). Beat in 1 egg and add to yeast and 3 1/2 to 4 cups flour. Mix and grease dough and bowl. Let raise. Shape into cloverleaf or other shape. Let raise. Bake at 425° for 15 minutes.
Whip cream to soft peaks, gradually adding sugar, dry mustard and salt. Fold in horseradish. Makes about 2 cups. Best with beef. Very good.
Brown hamburger and onion. Drain grease. Mix all ingredients together. Fry bacon and crumble, adding to ingredients. Pour bacon grease over beans for seasoning. Simmer for 30 minutes and serve.
Brown beef and salt to taste. Mix sauce and tomato juice and heat. In skillet, warm 3 tablespoons oil, placing 2 to 3 tortillas at a time, and turn enough to get limp. Place in casserole dish and add meat and other ingredients. Fold over and pour remaining sauce over them; top with cheese. Bake at 350° for 30 minutes.
Pour milk into bowl. Put in freezer. Let chill until ice crystals form around edge. Beat with mixer on high speed until fluffy. Add sugar gradually while beating. Then add lemon juice. Finish mixing, then pour into a 9 x 13-inch pan lined with a good layer of graham cracker crumbs. Sprinkle a few crumbs on top for decoration. Freeze overnight. Keep in freezer like ice cream.
In medium mixing bowl stir together flour and baking powder. Set aside. In large mixing bowl beat butter or margarine and cream cheese with an electric mixer on medium speed. Add sugar; beat until fluffy. Add egg, vanilla and almond flavoring; beat well. Gradually add flour mixture. Add 1 1/2 cups mini chocolate chips. Chill in refrigerator for a few hours. Make into small balls or crescents. Bake at 375° for 10 minutes. Dip ends into melted chocolate and decorate with chopped nuts, coconut or sprinkles.
Mix all ingredients except chicken breast. Cut each breast to make a pocket. Fill pockets with cheese mixture. Tie securely or skewer shut. Bake in a casserole dish at 325° for 35 minutes covered. Serve with couscous or rice.
Brown ground beef and onion; drain. Mix with rest of ingredients and simmer for about 1 hour. Serve with tortilla chips or can be served over rice.
Drain beans. Thaw corn and mix. Saute onions and green pepper in the 2 tablespoons margarine until tender. Combine this with corn, beans, cheese, soup, sour cream, salt and pepper. Stir well and spoon into a greased 2-quart casserole. Combine cracker crumbs and 1 tablespoon melted margarine. Stir well and sprinkle over casserole. Bake at 350° for 45 minutes to 1 hour. Cover to bake until the last few minutes of cooking time. In order to brown top, uncover. This serves 6 to 8 people.
Cream shortening, sugar and eggs. Make a paste of food coloring and cocoa; add to creamed mixture. Add buttermilk and salt, alternating with flour. Add vanilla, soda and vinegar and add to batter. Mix thoroughly. Pour into three 9-inch round cake pans. Bake at 350° for 30 minutes. Cool and frost.
Sift flour, then sift again with dry ingredients. Dissolve yeast in warm water. Mix shortening with flour mixture. Add yeast and buttermilk. Knead real good. Bake at 400° for 20 minutes.
Melt margarine in large saucepan over low heat. Add marshmallows and cook, stirring constantly, until marshmallows melt and mixture is very syrupy. Remove from heat. Add Rice Krispies. Stir until coated. Using buttered spatula or waxed paper, press mixture evenly and firmly in buttered 13 x 9 x 2-inch pan.
Cook cauliflower in boiling water about 20 minutes until tender. Drain. Place in buttered baking dish. Cover with sauce made of milk and cheese, cooked until smooth in top of double boiler. Add butter. Pour over hot cauliflower.
Combine first 5 ingredients in mixing bowl; stir until blended. Add bananas, oil, vanilla, eggs and pineapple. Stir until well blended. Place in greased and floured Bundt pan. Bake in preheated 350° oven for about 1 hour. Leave in pan until completely cool.
Arrange chicken in shallow baking dish; do not overlap. Cover with mushrooms. Combine undiluted soup with sherry and sour cream which have been blended. Pour over chicken, completely covering. Sprinkle with paprika and Parmesan cheese. Bake at 350° for 1 1/2 hours.
In blender, combine mustard and vinegar. Add garlic and a little oil; blend thoroughly. Add oregano; blend. With blender running, add the oil slowly and only as much as it will absorb. Add the fresh parsley as you use it. Do not refrigerate.
Cook fettuccine according to package directions, omitting salt; drain. Place in a large bowl and keep warm. Bring water to a boil. Add veggies; cook, uncovered, until veggies are crisp-tender, about 3 minutes. Drain; set aside and keep warm.
Mix beef, bread crumbs, onion, milk, egg and next four ingredients. Gently shape into 1-inch balls. Brown meatballs in 400° oven. Heat chili sauce and jelly in skillet, stirring constantly, until jelly is melted. Add meatballs and stir until thoroughly coated. Simmer uncovered for 30 minutes.
Combine beans and chilies; spread on a large plate. Combine sour cream and taco mix; spread over beans. Mash avocados, salt and lemon juice; spread over cream mixture. Cover and chill several hours. Just before serving, garnish with cheese, tomatoes, onions and olives. Serve with tortilla chips.
Mix marshmallow cream, vanilla and cream cheese. Chill. Dip fresh strawberries into dip and enjoy. May also use apple slices.
Cut chicken into pieces. Cut each breast half into halves. Mix flour, salt, paprika and pepper. Coat chicken with flour mixture. Heat oil (1/4-inch) in 12-inch skillet. Cook chicken in oil over medium heat until light brown, 15 to 20 minutes. Reduce heat. Cover tightly and simmer, turning once or twice until thickest pieces are done, 30 to 40 minutes. If skillet canned be covered tightly, add 1 to 2 tablespoons water. Remove cover during last 5 minutes of cooking to crisp chicken.
Peel potatoes; cut into 1-inch slices. Combine oleo, sugar and water in electric skillet. Add sweet potatoes. Cover and simmer at 250° for 1 hour, turning frequently. Yields 4 servings.
Cook potatoes and mash them. Dice bread. In 1/2 butter, fry onions, celery and parsley. When finished frying, add milk. Add mashed potatoes, sugar, salt and pepper. Add eggs. Beat together all ingredients. Mixture should be a bit runny; if not, add more milk. Put in casserole (2 large and 1 small). Store until ready to use. When ready to use, brown in 350° oven for 30 to 60 minutes. Before browning, crisscross top of casserole with fork and top with pats of butter.
Beat together butter and sugar until creamy. Beat in eggs, one at a time. Stir in bourbon and melted chocolate. In another bowl, combine all dry ingredients. Stir the dry mixture into the butter mixture. Combine evenly. Pour into a buttered 8 x 8-inch baking pan. Bake at 350° for 25 minutes. Cool, sprinkle with powdered sugar and top with pecan halves.
Mix all ingredients. Add to meat. Marinate at least 12 hours. Bake 6 to 8 hours in oven at 150°. (Can use smoker with alder wood or mesquite, 2 pans.)
Unroll crescent rolls, spread and pat into a single piece on a large greased cookie sheet. Bake 350° for 7-9 minutes until brown. Combine cream cheese, mayonnaise and salad dressing mix and beat until smooth. Spread on cooled crust. Sprinkle on vegetables, then the shredded cheese. Press down lightly. Chill overnight and cut into squares.
Brown pork chops; peel and grate potatoes. Layer potatoes, onions and cheese in a baking dish or Dutch oven. Mix soup, made with milk; pour over all. Arrange pork chops on top, cover and bake at 350° for 2 to 2 1/2 hours.
Combine ingredients in casserole. Add 3 cups boiling water and Mrs. Dash seasoning to taste. Stir well. Bake at 325° for 1 hour; stir in 1/2 hour.
Drain cherries on paper towels several hours or overnight. In a small mixing bowl, combine margarine and corn syrup. Stir in powdered sugar. Knead until mixture is smooth. (Chill mixture if it is too soft to handle.) Shape about 1/2 teaspoon of powdered sugar mixture around each cherry. Place cherries on waxed paper-lined baking sheet; chill.
Combine sour cream and milk; set aside. Cream butter. Gradually add sugar, beating well at medium speed of electric mixer. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with sour cream mixture, beginning and ending with flour mixture. Mix after each addition. Add vanilla extract. Pour batter into two greased and floured 9-inch round cake pans. Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove and cool completely on wire racks. Frost as desired. Yields one 2 layer cake.
Mix oil and sugar together. Add remaining ingredients; pour into 2 greased and floured loaf pans. Bake at 350° for approximately 45 minutes.
Boil chicken. Bone and reserve broth. Add all the ingredients to chicken and place in an 8 x 12-inch baking pan and cover. Bake at 350° for 1 hour.
Cream the eggs, sugar, oil and vanilla. Sift flour, salt, soda, cinnamon and baking powder. Then add to cream mixture. Add zucchini and optional items. Bake at 350° for 1 hour and 10 minutes. Makes 2 loaves.
Mix cream cheese, Worcestershire sauce, crab, milk and onions in a bowl. Place dip in a baking dish; sprinkle with toasted almonds. Bake at 350° until hot. Serve with crackers.
Brown ground beef and drain. Add sauce, paste, onion soup mix, parsley, oregano and sweet basil. Boil spaghetti in 2 quarts water. Drain and rinse. Eat it up.
Beat eggs; add sugar, butter, vanilla, rum and lemon or orange. Add 2 cups flour and baking powder and mix well, adding more flour until ingredients hold together. Roll out to very thin layer. Cut into 1-inch wide strips. Knot lightly and fry in deep hot fat. Drain on paper toweling. Sprinkle with powdered sugar. Cool.
Melt butter in 8 in. square casserole dish. Stir in milk, sugar, and flour. Add cinnamon to taste, stir well. In separate bowl mix cinnamon with applesauce or pie filling. Pour in casserole dish with previous ingredients. DO NOT STIR. Bake at 350 degrees for approximately 30 min. or until done.
Chop cranberries, coarsely, in food processor. Combine cranberries, sugar and marshmallows in large bowl; stir gently. Cover and chill 1 1/2 hours at least. Add apples, grapes and walnuts. Stir gently. Fold in whipped cream; cover and chill at least 1 hour. Serve on lettuce leaves, if desired. Yield: 6 to 8 servings.
Cream the sugars and oil. Add eggs and beat. Mix in flour, salt, soda and 1 teaspoon cinnamon. Stir in the apples and nuts. Sprinkle a mixture of the 1/2 cup sugar and some cinnamon on top. Bake in a 13 x 9-inch pan at 350° for 45 to 55 minutes.
Blend first 6 ingredients in blender. Add these to last 4 ingredients and chill. Serve very cold.
Drain pineapple and heat juice to dissolve Jell-O. Mash up cream cheese and place in Jell-O. Add other ingredients except Cool Whip. Fold it in last, then chill.
Mix soup, vegetables, chicken and milk. Bake at 375° for 45 to 55 minutes. Let cool 15 minutes before cutting.
Cook ground beef and onion; drain fat. Add remaining ingredients and simmer for about 20 minutes. Add cooked spiral macaroni. Serve with Parmesan cheese sprinkled on top. Serves 6.
Mix all together and beat at medium speed for 2 minutes. Add 1/2 cup flaked coconut and 1/2 cup chopped walnuts. Bake at 350° in a greased and floured 9 X 13 pan for 30-35 minutes.
Mix the first 2 ingredients. Fold in remaining ingredients. Chill. Garnish with mint or other sliced fruit.
Cream the Crisco, brown sugar, eggs, sugar and vanilla until fluffy. Stir in flour, soda, salt and baking powder. Add rolled oats, chocolate chips and nuts. Bake at 350° for 12 minutes. Makes 9 dozen.
In large punch bowl, mix Hi-C peach drink and ginger ale. Add ice cream last or just before serving. Add more ginger ale as needed.
Mix ingredients in a 30 cup percolator. Simmer 10 minutes. Remove cinnamon and cloves. Serve hot. Serves 30 persons, one cup each.
Prepare shells according to package; drain. Brown meat and onion in skillet; add salt, pepper and garlic powder. Simmer until cooked; drain. In a 9 x 13-inch casserole pan, arrange alternating layers of shells, meat and corn. Heat soup in skillet to get all the "meat brown" using enough water to rinse out soup can. Pour over top of casserole. Bake at 350° for 25 to 30 minutes.
In a deep cooking container, boil last three ingredients. Add frozen haddock. Let cook about 10 minutes. Turn over. When prong of fork goes through and fish flakes, it is done. Serve with individual dishes of melted butter for dipping. Serves 3 to 4.
Beat eggs until foamy; add sugar and oil. Beat again. Sift salt, soda and flour. Add to egg mixture. Add vanilla and zucchini; beat well. Pour into 2 greased bread pans. Bake at 350° for 1 hour.
Combine applesauce, soda and oleo. Heat and let cool. Mix sugar, cinnamon, cloves, nutmeg and flour. Combine with applesauce mixture, then add preserves and nuts. Bake at 325° for 1 hour and 20 minutes in well-greased and floured tube pan.
Saute beef and onion. Drain. Add soups, milk and enchilada sauce. Cube cheese into squares and mix in.
Melt 1 stick of butter in a 2-quart baking dish. Mix well all other ingredients except fruit. Pour batter over melted butter. Add hot fruit and bake until golden brown.
Mix cake mix, egg and butter. Pat into greased and floured 9 x 13-inch pan. Beat cream cheese, 10x sugar, eggs and vanilla. Pour over top of first mixture. Bake at 350° for 35 minutes or until toothpick comes out clean. Cut into squares. (Variations to this recipe: Add 1/4 cup chocolate chips to the topping mixture. Sprinkle with powdered sugar while hot.)
Use fresh apples. Taste and texture is better. This is an excellent coffeecake for Sunday breakfast.
Preheat oven to 300°. Gently add nuts and chocolate chips to the egg whites. Drop the batter onto a waxed paper covered cookie sheet to form a teardrop. Bake for 20 to 30 minutes until the kisses are hard, but still white. Makes 36.
Put beans in pint jars with garlic, dill and pepper. Mix vinegar, water and salt. Bring to boil. Pour over beans and seal.
Brown chops in skillet. Mix sauerkraut with meat juices in skillet. Layer 1/2 sauerkraut and apples in casserole. Arrange the pork chops over the top. Layer remaining sauerkraut and apples. Cover and bake 1 1/2 hours at 350°.
Soften gelatin in water for 5 minutes. Beat egg yolks; add 1/2 cup sugar, lemon juice and orange juice. Cook over boiling water until custard consistency. Add softened gelatin; stir thoroughly. Cool.
Beat egg, sugar and liquid shortening together. Sift flour and corn meal with salt and baking powder. Then gradually add to the egg mixture alternately with the buttermilk. Pour into greased, hot iron corn stick pans and bake at 400° for 20 minutes. Makes 12 sticks.
Grease a 13 x 9 x 2-inch baking pan. Arrange the bread in the pan. Beat together the eggs, milk, sugar, salt and vanilla. Pour over the bread evenly. Cover and refrigerate overnight.
Pour pineapple and canned juice into square pan or ice cube trays. Freeze. Chill remaining ingredients. In a large bowl, combine frozen pineapple chunks, fruit juices and ginger ale. Cut strawberries in half; add to punch, along with mint sprigs. Makes 4 quarts.
Heat oven to 425°. Cut potatoes into 1/2-inch thick slices (cover with water if cut ahead of time). Toss with oil and seasonings. Spread out on baking sheet. Bake 30 to 40 minutes, turning occasionally. Yields 4 servings.
Pour boiling water over ingredients and mix well. Form into pones about 3-inches long and 1 1/2-inches wide. Place on greased baking sheet. Put a little grease on top of each pone. Bake until brown in oven about 450° for 20 to 25 minutes. Makes 8 pones.
Arrange fruit and greens in a salad bowl. To serve, add mayonnaise and toss well. Serves 6.
Heat oven to 425°. Cook and stir ground beef in a 10-inch skillet until brown; drain. Stir in tomato sauce, green pepper, 2 tablespoons flour, 1/2 teaspoon salt and pepper. Heat to boiling. Cook for 1 minute, stirring constantly. Pour into ungreased 13 x 9 x 2-inch baking pan. Sprinkle cheese on top.
Cream shortening, sugars and vanilla. Add eggs, beat thoroughly. Stir in peanut butter. Sift dry ingredients and stir into creamed mixture.
Sift flour and salt together.	Cut shortening in flour with 2 knives.	Add milk and mix quickly with large spoon. Drop mixture from a large spoon into greased muffin pan or on greased baking sheet. Bake at 450° about 12 minutes.