HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients in very large bowl and freeze. Scrape slush into glass and add 7-Up or orange juice. (Best with 7-Up.)
Combine sugar, salt and shortening. Add eggs, honey, vanilla, soda and water, baking powder and flour. Roll into balls, walnut size or use spoons to form equal amounts. Bake at 350° for 8 minutes.
Beat eggs to blend. Add salad oil, sugar and vanilla. Continue beating mixture until thick and foamy. Stir in shredded zucchini and pineapple. Combine flour, soda, salt, nutmeg, raisins and nuts. Stir gently into zucchini mixture until blended. Divide batter between 2 greased and flour dusted 5 x 9-inch pans. Bake at 350° for 1 hour. Cool in pans 10 minutes. Turn out on wire rack. May be wrapped in foil and put in deep freeze.
Preheat oven to 375°. Melt butter in a medium saucepan. Add onion and cook until tender. Stir in flour, salt and pepper until blended; gradually stir in milk and dry milk powder. Cook, stirring constantly, until mixture boils and thickens. In a 2-quart greased casserole, layer half the potatoes, ham cubes and sauce. Repeat layers and sprinkle with cheese. Bake, covered, 45 minutes. Uncover and bake 15 to 20 minutes longer or until potatoes are done.
Mix all ingredients and drop by teaspoon on greased cookie sheet 2 inches apart. Bake at 350° about 10 minutes.
Combine first 7 ingredients. Sprinkle with oil, vinegar, salt and pepper; toss gently but thoroughly. Add sour cream and toss again. Adjust seasoning if necessary. Cover and chill. Serves 4 to 6. Delicious and lovely to look at; turns color because of the beet.
Blend all ingredients. Beat 4 minutes. Pour into 2 greased and floured 9 x 5 x 3-inch loaf pans. Bake at 350° for 50 minutes. Cool in pans for 10 minutes.
Peel and cook potatoes until done. Heat cream, milk and butter; reserve 1/4 cup. Combine potatoes and cream mixture. Whip until smooth and spoon into lightly buttered 2-quart casserole. Cover and refrigerate. About 2 hours before serving, remove and pour reserved cream mixture over the potatoes. Bake, uncovered, 30 to 40 minutes in 350° oven. Sprinkle with paprika. Serves 6.
Note: Use chili sauce, not chili without beans. Heinz makes chili sauce and sells it in a glass bottle.
Heat griddle or skillet and grease if necessary. Stir all ingredients until blended. Pour a little less than 1/4 cup of batter onto hot griddle. Cook until edges are dry. Turn and cook until golden brown.
Mix all ingredients in a large bowl. Pour in 9 x 12-inch baking dish and bake for 1 hour at 350°.
Blend together the margarine, cheese and Tabasco. Add flour and cereal. Chill at least one hour. Form into small balls. Place on a baking sheet and flatten with a fork. Bake at 350° for 15 minutes. Serve at room temperature. They will keep in the refrigerator uncooked or in a tin box after baking.
Steam asparagus, covered, for 2 minutes. Drain and plunge into ice water. Drain well. Combine the asparagus, mushrooms and the next 5 ingredients in a large bowl. See Antipasto Dressing. Yield: 20 servings (serving size 1/2 cup).
Preheat oven to 375°. Measure out flour, baking soda and salt; set aside. Measure sugar, brown sugar and vanilla into large bowl. Mix until smooth with electric mixer. Blend in soft margarine. Then with mixer, blend in eggs, 1 at a time. After mixture is smooth, blend in flour, a little at a time. Stir in chips. Drop onto large cookie sheet, about 1-inch apart. Bake for 10 to 12 minutes. Makes a big batch.
Combine sugar, oil and eggs; beat until light. Stir in pumpkin. Combine dry ingredients and stir in pumpkin mixture. Add water and nuts. Mix well. Pour into well-greased loaf pans. Bake at 350° for 65 to 75 minutes. Makes 2 large loaves.
Preheat oven to 350°. Grease and flour a Bundt pan. In a large bowl, combine all ingredients. On medium speed of mixer, beat smooth, at least 4 minutes. Pour batter into prepared pan. Bake	for 55 to 60 minutes, or until cake tests done. Cool 15	minutes in pan, then turn out and finish cooling on wire rack. Add a sprinkling of confectioners sugar or vanilla glaze.
Wash and soak bean overnight and drain. Or bring beans and water to a boil and let soak for 1 hour. Discard soaking liquid and rinse beans under running water. Place beans in stockpot with ham, onion, potatoes, carrots, celery, garlic, parsley, thyme and bay leaf. Add water and broth. Bring to a boil over high heat. Lower heat and simmer for 2 hours or until beans are very soft, adding water as necessary.	Add tomato puree and seasonings and cook for additional 30 minutes.
Combine all ingredients in large bowl. Pour into large casserole dish. Top with Ritz crackers that have been crushed and browned in 1 stick of margarine in a frying pan. Bake at 400° for 15 minutes.
Follow 2 Samuel 13:8 (beat). Bake in moderate oven at 350° in 2 layer pans for 25 to 30 minutes.
Grease 3 or 4 quart ring mold with Crisco. Pour Wheaties into bottom of mold. Fold cake mixture on top of Wheaties and bake for 1 hour at 350° in a pan of water. Let cool. Unmold and serve.
Boil chicken with celery and green peppers. Remove from water. After cooling, mince chicken. Combine minced chicken, olives and mushrooms. Return to broth. Add cooked spaghetti and can of chopped tomatoes. Simmer for 2 hours. Add grated cheese half hour before serving. Cook slowly with salt and pepper to taste. (If dish is to be taken out, then pour all into a large casserole before adding cheese.)
Place Fritos corn chips in a baking dish. Arrange chopped onion and half of grated cheese on the Fritos. Pour chili over onion and cheese. Top with the remaining chips and grated cheese. Bake at 350° for 15 to 20 minutes.
While potatoes are still warm, gently toss with onions, bacon and salad dressing. Dust with pepper or paprika, garnish with chives. Serve warm or at room temperature. Serves 4-6.
Cream sugar and shortening for 10 minutes at high speed. Add unbeaten eggs and mix well (about 2 minutes). Add milk alternately with flour. Add flavor and mix well. Bake for 1 hour and 15 minutes at 325°.
Devein shrimp. Place in bowl and add Worcestershire sauce and wine; turn and coat thoroughly. Heat oil in wok; add garlic. Strain shrimp (hold sauce). Combine all dry seasonings in shallow plate. Toss shrimp to coat. Add shrimp to wok and cook over high heat for 2 minutes. Add scallions. Cook 2 more minutes. Keep tossing. Remove to serving dish. Add basting sauce to wok and wine mixture; pour into small bowl and serve as dipping sauce.
Saute onion in oleo until tender. Add sour cream and 1/2 cup cheese to onion after removing from stove. Blend muffin mix, egg, milk and corn; don't beat, just mix. Put batter in 9 x 9-inch buttered pan, spread onion mixture over batter and top with 1/2 cup shredded cheese. Bake at 350° until lightly browned, about 25 minutes.
Brown sausage. Slice zucchini into thin slices; spread over top of sausage. Cook until tender, then spread slices of cheese over. Cook until melted through.
Peel and cook potatoes; cool and slice. Heat butter, chicken soup, sour cream and onion. Mix all ingredients except corn flakes and 2 Tbsp. butter. Salt mixture to taste, and spread in a greased 13 x 9 inch baking dish. Top with corn flakes and melted butter. Cover with plastic wrap, and refrigerate overnight. Bake at 350° for 45 minutes. Makes 12 to 15 servings.
Cook and stir beef and onion in Dutch oven; brown and drain. Stir in sauce mix from Hamburger Helper, water, basil, salt, pepper and tomatoes with liquid. Break up tomatoes with fork. Heat to boiling. Stir in vegetables and macaroni. Cover and cook until vegetables are done and macaroni is tender. (Very good.)
Put shortening in bottom of large casserole; arrange meat and vegetables in layers listed. Season as you go. Pour tomatoes over all. Cover and bake in slow oven (325°) for 2 1/2 to 3 hours.
Peel and slice potatoes in 1/4-inch slices. Oil 9 x 13 x 2-inch casserole dish. Combine 2 cheeses, reserving some for topping. Arrange potatoes, tomatoes and onion slices in layers; sprinkle each layer with cheese and seasonings. Dot with butter and bake, uncovered, at 400° for 30 minutes. Remove from oven and sprinkle with remaining cheese; bake for an additional 20 minutes. Serves 4 to 6.
For wet mixture, mix together dry spaghetti sauce, ketchup, brown sugar, white vinegar, mustard, Coke and pineapple juice. Stir together, then take 1/4 cup of wet liquid; place remainder of mixture in large pot on top of stove and let simmer.
Mix all ingredients. Roll into marble size balls. Bake 12 to 15 minutes at 400°.
Fill canner with tomatoes which have been run through the blender; simmer for several hours, removing water as it gathers. Then add peppers, onions and onion salt. Mix remaining ingredients together, then add tomatoes and continue to simmer until reduced to about 1/2 the beginning size or until desired thickness is reached. Ladle into hot sterilized jars; seal. Makes 4 to 5 quarts.
Mix all ingredients in bowl, cover and refrigerate. Stir it well for two days, once each day. On the fourth day, mix well and form into 5 rolls, 1 1/2-inches thick. Lay on broiler rack. Bake 6 hours at 140°. Turn rolls once each hour. Use hour hands as it isn't hot.
Stir all together and pour into pie crust. Bake 30 to 35 minutes at 300°.
Mix first three ingredients. Melt and cook 30 seconds. Mix cold milk with vanilla pudding. Whisk with wire whisk until smooth. Consistency will be very thick. Add pumpkin and spice. Fold in Cool Whip. Spread pecan mixture in crust. Cool. Add pumpkin mixture. Refrigerate for approximately 4 hours until set. Garnish with Cool Whip.
Put the margarine or butter in a saucepan on low heat. Melt the margarine or butter. Take pan off the stove. With a wooden spoon, stir in brown sugar; mix well.
Put cottage cheese, lemon juice, salt and dill in blender. Blend at low speed about 4 minutes or until smooth. Pour into dish. Serve with celery and carrot sticks or other raw vegetables. Makes about 1 cup.
Beat eggs; add corn, sugar and cornstarch. Also add milk. Pour into 8 x 8 x 2-inch buttered dish. Put melted butter over top. Bake at 325° for 35 to 40 minutes.
Cut whole pineapple in half. Scoop off the inside. Fill with dip. Serve dip with chunks of pineapple, strawberries, apple slices, cherries and peaches.
Combine the brown sugar, butter and sweet potatoes. Then add the ginger, cinnamon, evaporated milk, salt and nutmeg. Beat the egg whites and sugar until stiff. Fold into the potato mixture. Pour into an unbaked pie shell. Bake until firm in a 350° oven for 1 hour. You can sprinkle a small amount of sugar and nutmeg on top before baking, if desired.
Sift flour. Add salt, soda and baking powder. Sift again. Cream shortening. Add sugar and egg. Beat thoroughly. Add flour and orange juice to creamed mixture. Blend well. Add raisins, nuts, apples and orange peel. Bake 45 minutes at 400°.
With fork break up cranberry sauce. Blend in crumbs. Fold in whipped cream. Pile lightly in sherbet glasses. Refrigerate for 60 minutes.
Mix well. Pour into a greased and floured loaf pan. Bake at 325° for 45 minutes.
Place chops in heavy skillet on medium/high until brown. Remove momentarily. Add the rice to the skillet with the spice pack. Add 1 can bouillon or soup. Mix well. Return chops to skillet. Spread a little rice and water over chops. If desired, add onions or green pepper. Bake at 350° for 1 hour. Serves 4.
In a large bowl, combine Make-A-Better Burger with water. Add beef, catsup, Worcestershire sauce and tomato. Mix thoroughly. Shape into 8 oblong burgers; wrap with bacon and secure with wooden toothpicks. Grill or broil, turning occasionally, until done. Serve with lettuce on rolls. Makes 8 servings.
Combine graham cracker crumbs, 1/4 cup sugar and butter; mix well. Lightly butter a 10-inch round, 2-inch deep cake pan. Press crumb mixture evenly into bottom of pan. Beat cream cheese with remaining 1 1/4 cups sugar until smooth, scraping sides of bowl often. Add eggs, one at a time beating well after each addition. Add sour cream, lemon juice and vanilla, beating well until smooth. Melt Tootsie Rolls in top of a double boiler. Stir in cream, then add to cream cheese mixture, mixing well. Pour over crust. Bake in a 300° oven for about 2 hours or until center is set. Cool, then chill several hours before serving.
Inspect squirrels, making sure all buckshot has been removed. Put cut up squirrel and 1/2 cup salt in a bowl of water (not aluminum) with the juniper berries; soak overnight in refrigerator. Drain off water, discard berries and rinse squirrel. Coat squirrel or rabbit as you would to fry chicken. Put grease and oil in a cast-iron skillet and heat, adding a few shakes of pepper. Add squirrel or rabbit; brown nicely.
Fry bacon until slightly crisp. Set aside. Pour 1/8 to 1/4 cup bacon drippings over bread crumbs. Set aside. In 2 tablespoons bacon drippings, saute onion and green pepper until tender. Stir in corn and bacon. Put into a 1-quart baking dish. Sprinkle with bread crumbs. Bake at 350° for 20 to 25 minutes or until bubbly. Yields 6 to 8 servings.
Combine all ingredients, except cheese and potato chips. Pile lightly in an 8 1/4 x 1 3/4-inch round casserole or individual baking dishes. Sprinkle with cheese and potato chips. Bake in a preheated oven at 400° for about 20 minutes, or until mixture is heated and cheese is melted.
Sprinkle catfish with salt and pepper. Place in a shallow dish. Add hot sauce. Marinate 1 to 2 hours in refrigerator. Place cornmeal in a plastic bag. Drop in catfish, one at a time, and shake until completely coated. Fry in deep hot oil (375°) until fish float to the top and are golden. Drain well. Makes 6 servings.
Beat eggs in bowl. Cut ends off of peppers and take out seeds. Mix hamburger, sausage, onion, garlic salt and pepper together. Stuff peppers. Roll peppers in flour and then dip into eggs. Fry in electric skillet in oil for 8 to 10 minutes or until golden brown. After browning turn over and brown other side. You will need more eggs as you need them. Change oil in skillet as necessary.
Cream sugar, margarine and shortening. Add eggs one at a time to well creamed mixture, beating after each. Mix dry ingredients separately. Add flour mixture alternately with milk to other mixture, beating well. Add vanilla and beat for a couple of minutes. Put mixture into a greased and floured tube pan. Bake at 325° for approximately 1 hour and 20 minutes or until cake begins to pull away from sides of pan.
Cut broccoli and onion into small pieces. Cook bacon until crisp, then crumble. In a bowl, combine broccoli, onion, bacon and sunflower seeds. In a smal bowl, combine mayonnaise, vinegar and sugar. Stir together. Pour dressing on salad and mix until everything is coated.
Line buttered 9 x 15-inch dish with Canadian bacon. Top with seasoned quail wrapped in bacon. Combine soup and sour cream; spoon over quail. Bake, uncovered, at 275° for 3 hours.
Be daring! Having a night when you don't want to cook? It's hot and you don't want to be stuck in the kitchen? Well, this is the dish to whip up in about 15 minutes. Raid your refrigerator and find those vegetables that you bought and just have not gotten around to cooking. Anything goes!
Cook onion and green pepper in Crisco slowly. Add meat and saute until browned. Add remaining ingredients and bake in a covered dish at 375° for about 45 minutes.
In a medium pot over medium heat, place pork, onions, water to barely cover, salt and pepper. Stir frequently.
Brown flour. Add sausage and chicken to flour. Simmer 5 minutes. Remove excess grease leaving 1/8 of it. Add onions and peppers. Simmer 5 minutes. Add water. Cook for 20 minutes. Add whole crab, crab meat and shrimp. Cook for 15 minutes. Add seasoned salt. Cook 5 minutes.
Arrange slightly cooked broccoli spears in large casserole; cover with chicken. Combine butter or margarine, flour and milk in saucepan over low heat; stir until thickened. Add cream, Worcestershire sauce, cheese and sherry; mix until blended. Season to taste. Pour over chicken-broccoli layers and sprinkle with Parmesan cheese. Bake at 350° for 45 minutes. Makes 6 servings.
Mix all ingredients together and pour into an uncooked pie shell. Bake at 350° for 30 minutes.
Sprinkle sugar into bottom of old black skillet. Break meat up in pan. Add salt and pepper. Cover. Stir occasionally until meat has crumbled. Brown slightly. Add flour and stir thoroughly. Add boiling water and stir thoroughly. Cover again. Simmer until served.
Boil water and add oats; set aside. Cream together brown sugar, sugar and oil. Beat eggs; add to sugar and oil. Alternate oat mixture and flour mixture. Beat well in between. Bake at 350° for 40 minutes.
Strain tomatoes; reserve juice. Bring juice to boil. Dissolve gelatin in it. Put tomatoes and other vegetables (from can) in chopping bowl; chop fine. Combine vegetables and gelatin. Add lemon juice (proportion juice to your taste or meat to be served). Oil 4 to 6 individual or small molds; pour salad into them. Chill for 4 hours. Unmold on lettuce leaves. Serve with mayonnaise or sour cream. Serves 4 to 6. (Fits well in Tupperware mold.)
Cut off and discard the wing tips. Sprinkle wings with salt and pepper and dredge in flour lightly. Melt butter and olive oil in skillet and saute wings over moderately high heat, turning them after 5 minutes. When browned, remove from skillet with slotted spoon.
Mix first 7 ingredients well, pour into long Pyrex dish. Put corn flakes on top and then the 1/4 cup melted butter. Bake at 350° for 45 minutes.
Rinse scallops and drain. Cut large scallops in half. In saucepan combine scallops, chicken broth, celery, and green onion. Bring to boiling; reduce heat and simmer 3 to 4 minutes. Combine cornstarch and soy sauce; add to mixture in saucepan. Cook and stir till thickened and bubbly. Add Chinese vegetables, mushrooms, and salt; heat through. Stir in almonds. Serve over hot cooked rice or warmed chow mein noodles. Pass additional soy sauce if desired.
Blend together cream cheese, powdered sugar and 1 1/2 cups Cool Whip. Spread on cooled bottom. Combine puddings and milk. Beat until smooth and spread over cheese mixture. Top with remaining Cool Whip and decorate with chocolate curls. Chill at least 4 hours or overnight.
Mash pears after peeling and coring. Add juice of orange and 1/2 of orange peel, grated (optional), also pineapple. Add pectin to 4 cups of this mixture. Mix well. Add the sugar and stir well. Cook until it clings to fork. The maraschino cherries are optional, too. Cut up and add to cooked mixture.
Saute onion, tomatoes, carrots and fennel in oil. Brown chicken. Fold into each other. Mix into prepared fettuccine. Enjoy.
Brown the sausage in the olive oil over high heat 1 minute. Add the garlic and the cleaned whole clams and saut for another minute. Deglaze the pan with the white wine and the pepper flakes, then cover the pan for 1 to 2 minutes or until the clams "pop". Remove the cooked clams and transfer to serving dish. Add the chicken stock, the cooked white beans and the cooked tubetti pasta and heat through. Add the Parmesan and finish the base with chopped parsley and chopped basil. Pour mixture over clams and serve with crusty Italian bread.
Follow directions for jello. Chill until set. With a mixer set on low, break up set jello. Beat in Cool Whip until well blended. Chill until set again.
Sift flour with salt. Cut in shortening until like coarse meal. Add milk; stir just enough to blend. Turn out on a floured board. Divide in half. Roll out each piece and cut in fourths. On each piece, add a few apples; sprinkle with sugar, cinnamon, nutmeg and a small piece of butter. Fold all corners to middle and pinch edges together. Place in large baking dish.
Sift and combine dry ingredients. Add the egg, oil and milk; mix until well blended. Pour into a lightly greased muffin tin. Sprinkle each muffin with a mixture of sugar and cinnamon; put a dot of butter on each. Bake at 400° for 20 minutes.
Mix all together and bake in a Bundt pan for 45 minutes at 350°.
Divide ingredients into three parts; beans, sour cream and Colby cheese. Bake at 350° for about 30 minutes.
Place all ingredients into crock-pot and cook on high for 1 hour. Reduce heat to low and cook 4 to 8 hours. Yields 12 cups.
Mix butter, sugar, egg and flavorings. Blend in flour, soda, salt and cream of tartar. Chill batter for 2 to 3 hours. Divide dough into small portions; roll on lightly floured surface 1/4-inch thick. Cut into desired shapes; place on greased cookie sheet. Sprinkle with colored or white sugar before baking. Bake 6 to 8 minutes at 375°. I usually frost with Buttercream Icing for holidays. These are great for icing, yet they don't get hard.
Sift together the flour and the salt. With a pastry blender or fork cut in the butter and the cream cheese until well blended. Wrap the dough in foil and refrigerate overnight. When ready to use, roll out to 1/8 inch thickness, using as little flour as possible. Cut into squares or rounds.
Beat eggs lightly; stir in oil, sugar, zucchini and vanilla. Mix flour, baking powder, soda, cinnamon and salt. Stir in egg mixture until well blended. Stir in raisins and nuts. Spoon into well-greased loaf pans and bake at 375° until done in center, approximately 1 hour. Yields 1 large or 2 small loaves.
Cream soda, margarine and sugar. Add eggs, bananas, flour, salt, baking powder, buttermilk and vanilla. Blend well. Add nuts, chips and coconut. Pour into greased loaf pans. Bake at 350° for 40 to 45 minutes.
Place 1/2 of cookie crumbs in bottom of 13 x 9-inch cake pan. Mix other ingredients. Pour over crumbs. Sprinkle the other 1/2 of crumbs on top. Freeze overnight.
Make pie shell; brush with margarine. Slice 5 pears into shell. Mix the margarine, egg, sugar and vanilla; spread this mix over pears. Bake at 425° for 10 minutes, then bake at 350° for 45 minutes.
Brown meat and drain excess fat juices. Cook rice according to instructions and add instant rice during preparation. Put in large pot all remaining ingredients with meat and rice mixture. Cook for about 1/2 hour on medium temperature.
Mix first five ingredients together and shape into balls with hands. In double boiler, melt chocolate chips and paraffin together. Dip balls with two-tine fork or toothpicks into chocolate. Place on wax paper to harden.
Toss bananas with orange juice, drain, reserving juice. Layer fruit in serving bowl, chill. Combine mayonnaise, juice and sugar. Fold in whipped cream. Spoon over fruit and garnish with toasted coconut.
Mix the sugar and flour, then cream with the butter. Add the eggs and beat until smooth, then add the jam and mix. Pour into an 8-inch pastry-lined pie pan and bake about 10 minutes at 450°. Reduce the heat to 325° and bake until the filling is firm. A delicious pie especially with thick strawberry preserves!
Mix butter, mustard and lemon juice. Add onion, parsley, ham, broccoli and cheese. Arrange crescent rolls in a circle with the points out like a star and the center overlapping. Place mixture in center and fold tht ends of the rolls into the middle. Bake at 350° for 25 minutes.
In a large bowl, combine ingredients; toss lightly. Chill 6 hours or more. Makes 8 cups.
Drain yams and mash with potato masher. In separate bowl, beat eggs. Add sugar, milk, nutmeg, salt and vanilla. Mix into potatoes, then add pecans and butter. Mix well, then bake in large rectangular Pyrex baking dish. Fills two 2-quart baking dishes. Bake at 350° until done and lightly browned on top, approximately 30 minutes.
Melt margarine in open roasting pan in preheated 250° oven. Stir in seasonings. Gradually add cereals, nuts and pretzels; stir to coat evenly. Bake 1 hour, stirring every 15 minutes. Spread on absorbent paper to cool. Store in airtight container.
A welcome and convenient addition to any buffet table, these mushroom crowns are piled high with a creamy cheese-chicken mixture.
Butter a 9-inch tube pan. Line with waxed paper. Butter again. Sift flour and soda. Combine eggs, mincemeat, milk, fruit and nuts. Fold in dry ingredients. Pour into pan. Bake in a slow 300° oven for 2 hours or until center springs back and top is golden brown. Cool. Turn out and remove paper.
Place all ingredients in the blender, liquify. Store in refrigerator. Excellent with all salad greens. Popular with everyone.