HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve first 3 ingredients, then add remaining ingredients. Freeze but leave room for air. When needed, take out and add 2 to 3 quarts of ginger ale. Makes a slush.
Combine egg white and water. Add nuts. Toss to coat. Combine sugar and spice. Sprinkle over the nuts and toss until coated. Place nuts in a single layer on greased baking sheet. Bake at 300° for 20 to 25 minutes. Right away, transfer nuts to wax paper. Cool. Break up any large clusters. Store in covered container. Yields 6 cups.
Combine all ingredients in electric skillet and place chicken parts on top. Cover and simmer 20 minutes and turn and simmer 20 minutes on other side. Watch closely the last 10 minutes so the sauce doesn't burn. Check for doneness. Turn heat down, the sauce will thicken and glaze chicken.
Heat oven to 350°. Cook meat until brown. Drain fat. Cook macaroni as directed and drain. In ungreased, medium-sized casserole (2 to 3-quart) mix all ingredients. Cover and bake 40 minutes. Uncover and bake 5 minutes more. Makes 4 to 6 servings. Can be made ahead and refrigerated up to a day.
Preheat oven to 350°. Spray 9 x 13-inch pan with Pam. Combine 1st four ingredients in shallow dish and mix thoroughly. Heat oil in saucepan over medium-high heat. Remove from heat. Stir in Worcestershire sauce and mustard.
In large bowl, mix condensed milk and water. Add pudding mix; beat well. Chill 10 minutes. Fold in whipped cream. Layer pudding mixture, then wafers and bananas; repeat, ending with pudding. Refrigerate.
Put hot water in saucepan and bring to a boil. Add onion and simmer for 5 minutes. Add salt and hamburg; stir with a fork to break up. Cook on low heat until done. Put 1/2 cup cold water in bowl and add flour. Stir until smooth. Add to hamburg; bring to a boil to thicken. Add Worcestershire sauce and Accent. Serve over boiled potatoes or rice.
Batter: Cream together butter or margarine, vanilla, sugar and salt. Add eggs and sour cream. Sift together flour and baking soda. Add to batter gradually.
Brown onion and bell pepper with ground chuck. Mix all ingredients together thoroughly. Pour into a 14 x 9-inch baking dish. Lay strips of bacon on top of beans; cover and bake at 325° for approximately 1 hour.
Grease a large cookie sheet. Combine all ingredients in a bowl or food processor. Mix. Make a soft dough. On a floured surface, knead 5 to 6 times. Roll in 1 large round. Butter top. Bake at 425° for 15 to 18 minutes. Cut into 8 wedges.
Sift first 2 items together. Cut butter or margarine into mixture until it looks like cornmeal. Chill 30 minutes and then press firmly into bottom and sides of pie pan. Bake in 325° oven until lightly brown on edges.
Brown beef cubes in oven. Add ginger ale, red pepper, black pepper and the chopped tomato. Cover and simmer 1 1/2 hours or until meat is tender. Meanwhile, wash the spinach and remove tough stems. Tear leaves into small pieces. Slice the onions thinly and separate the slices into rings. Slice the whole tomatoes.
Flatten each piece into a paillard as follows: Put each piece between 2 sheets of waxed paper and pound flat to a thickness of 1/8 inch. To freeze, stack between sheets of waxed paper and then wrap in a plastic bag.
Boil sugar, water and salt to hard ball stage, 250°. Put Marshmallow Creme in mixing bowl. Stir in hot syrup. Beat until stiff and stands in peaks. Fold in vanilla and nuts. Drop by spoonfuls into plate or wax paper.
Sprinkle first 3 ingredients in greased pie pan (1 large or 2 small). Beat remaining ingredients until smooth. Pour over other and bake at 400° for 35 to 40 minutes.
Mix first 6 ingredients to form a dough. Spray foil or greased cookie sheet (10 x 15-inch). Pour first mixture into pan. Bake at 375° for 15 minutes. Sprinkle with sugar and remove onto foil and let cool. Spread filling on this and roll like a jelly roll. Refrigerate 1 to 2 hours. Cut and serve.
Combine cabbage, onion and green pepper in a large bowl. Sprinkle salt over top. Pour boiling water over and let stand at room temperature for 1 hour. Then drain cabbage well. Stir sugar and vinegar until dissolved. Add celery seed. You can add coarsely grated carrots, if desired.
Mix together and bake in layers in 350° oven until cakes bounce back when touched. Cool and frost.
Dissolve bouillon cube with small amount of hot water. Mix remaining ingredients together, then add small amounts of bouillon to get desired texture. Chill before serving.
Mix flour, sugar and shortening. Beat egg with milk. Combine with dry ingredients; mix well. Add vanilla. Drop 2 tablespoons size on cookie sheet. Bake at 350° for 10 minutes.
Start heating oven to 350°. Place fish in greased 10 x 6 x 2-inch baking dish. Melt butter in saucepan. Stir in flour, salt, pepper and mustard. Add milk gradually. Cook, stirring, until thickened. Add cheese; stir until melted. Pour over fish. Bake, uncovered, for 25 to 30 minutes or until fish flakes easily with fork, but is still moist. Makes 2 servings.
Soften margarine at room temperature. Add sugar; then eggs, one at a time, mixing well. Add cream cheese and then flour. Add vanilla. Mix well. Bake in cold oven at 275° for 1 hour and 45 minutes in tube cake pan. If using 3 loaf pans still use cold oven at 275° for 1 hour and 10 minutes.
Cream butter and sugar until fluffy. Add poppy seed filling; blend. Add egg yolks, one at a time, beating well. Blend in vanilla and sour cream. Sift flour, soda and salt. Add gradually to Solo poppy seed mixture, beating well. Fold in slightly beaten egg whites. Pour into greased tube pan (which has bottom lined with wax paper). Bake at 350° for 1 hour and 15 minutes. Allow to cool about 5 minutes. Decorate with sifted powdered sugar or drizzle a glaze of powdered sugar and milk fairly thin, over cake.
Cook chicken until done. Bring the 3 cans of chicken broth and water that the chicken was cooked to a boil. Combine flour, eggs, and salt together. Stir in Tbsp. of water, until dough is mixed together. Do not get dough consistency sticky. Roll out on floured board and cut into square or rectangle shapes. Cook on medium heat until done. Add chicken and black pepper.
Mix sour cream, lemon juice, sugar and salt well. Add remaining ingredients. Place in 12 muffin papers in a muffin tin and freeze until firm. Remove cups from muffin pan and store in plastic bag in freezer. Variations of your choice can be made. Set out a few minutes (about 15) before serving. May be used as a salad or dessert.
Preheat oven to 350°. Mix together all dry ingredients, then add beaten eggs and mix well. Add spinach (thawed and water squeezed out). Mix well and add melted butter. Bake for 15 minutes.
Cook pasta; drain. Stir in olive oil, Ranch salad dressing mix and thawed vegetable medley. Heat and serve. Makes 4 to 6 servings.
In a small bowl, beat egg and combine with remaining ingredients except chips. Beat well and fold in chips.
Cook and debone chicken; add cornstarch to broth. Cook vegetables	together, no more than 5 minutes, until just done, then add chicken and broth sauce. Cook for 10 minutes at a simmer. Serve over rice. Serves 4.
Cream the sugar and butter. Add syrup and salt. Beat well. Beat in eggs one at a time. Add pecans. Pour into pastry-lined pie pan. Bake at 350° for 1 hour and 10 minutes or until knife comes out clean.
In a medium saucepan, melt butter and add 1 bottle of hot sauce. Add vinegar, honey, Heinz 57 sauce, garlic powder, black pepper, onion flakes and second bottle of hot sauce. Bring to a slow boil and remove from heat. Coat chicken wings. Place coated cooked wings on a baking tray. heat in a 350° oven for 20 to 25 minutes.
Mix ingredients well and bake in 2 loaf pans (greased) at 350° for 1 hour.
Dissolve yeast in water; add salt and sugar. Stir thoroughly. Add flour a little at a time. Beat with a wooden spoon. When dough is thoroughly mixed, shape it into a ball. Place in a greased bowl and grease the top. Cover with dry, clean towel; let stand in a warm place (80° to 85°) until doubled. Turn dough out on a lightly floured board.
In a 1-quart jar with a tight fitting lid, mix sugar, ground mustard, salt, pepper and paprika. Add water, vinegar and garlic. Shake until sugar is dissolved. Add oil; shake well. Refrigerate. Remove garlic before serving. Yields 2 cups.
Mix all ingredients together. Flour and grease pans. Makes 2 loaves of bread. Bake at 350° for 1 hour.
Brown the ground beef; drain. Add the soups and the soy sauce. Prepare the rice according to box directions, then pour the ground beef mixture over the rice. Add chow mein noodles on top. Bake in oven (350°) for about 20 to 25 minutes. Serve with extra noodles and soy sauce.
Cook the ground beef and green pepper together until tender and meat browns. Add the garlic salt, celery salt, corn, soups and olives. Mix the cheese through meat mixture, reserving some for top. Bake in a 375° oven until bubbly and brown. Freezes well. Do not bake before freezing.
Mix all together. Soak 2 fryers in this mixture overnight or a few hours. Grill or bake in oven.
Combine all ingredients and bake in moderate oven. Bake 1/2 hour at 375°. Serves 6.
Combine first 6 ingredients. Form into walnut size balls and brown in the butter in a large, heavy skillet. When they are good and brown, add the next 5 ingredients and heat. Combine the cornstarch and water. Blend with the mixture in the skillet, tipping the pan to mix evenly. Cook until thickened.
Brown hamburger, onion, salt and pepper. Add rest and simmer. (I find more water is needed so I use some beef bouillon.)
Pour the 1/2 cup sugar over rhubarb in an unbaked shell; set aside. Mix sour cream, beaten eggs, salt, sugar, cinnamon and cloves. Pour over rhubarb. Bake at 450° for 10 minutes, then at 350° for 40 minutes.
Cook carrots until tender and salt them to taste. Drain. Mix all ingredients together. Let set overnight. Refrigerate.
Mix all ingredients in a 2-quart baking dish. Microwave on high 12 minutes or bake in oven 25 minutes at 350°.
Saute vegetables in oil until crisp and tender. Add sausage and seasonings; heat thoroughly. Mix in 1/2 cup cheese. Serve at once over warm rice. Sprinkle with remaining cheese.
Mix sugar, butter, milk and cocoa in a saucepan and boil for about 1 minute. Pour boiled mixture over peanut butter, oats and vanilla in a bowl. Stir until well mixed. Drop by teaspoons on waxed paper. Let stand 2 hours before serving. The flavor is even better if set for 2 to 3 days. Makes 3 dozen cookies.
Soak overnight. Re-cover with water and add salt to taste. Cook in pressure cooker for 45 minutes. One cup of boiled peanuts and 1 quart of canned, drained green beans, heated. Serve.
Combine hominy, half of the tamales, the Vienna sausages and soup. Gently mix; turn into 1 1/2-quart casserole. Arrange remaining tamales on top. Bake at 350° for 30 minutes. Sprinkle cheese over top; return to oven for a few minutes. Makes 6 servings.
Wash and dry blueberries. Allow frozen berries to thaw completely; dry well. Cream butter; add eggs and sugar. Beat for 4 minutes with electric mixer on high speed. Mix flour, salt and baking powder at low speed. Add flour mixture in fourths, alternating in thirds with milk. Beat just until smooth. Add lemon juice and fold in berries with rubber spatula.
Wrap chestnuts in 1/2 slice bacon; secure with a toothpick. Bake 20 minutes at 350°. Combine ketchup and sugars. Pour off some of grease. Pour sauce over chestnuts. Bake 20 more minutes.
Put peppers and pickles into blender. Blend well. Put blended peppers and pickles into large pot. Stir in vinegar and sugar. Bring to boil; boil one minute. Remove from heat. Stir in Certo; skim off foam. Add green food coloring. Pour into jars; let cool. Freeze (keeps forever). Spoon over softened cream cheese and serve with crackers. (Also keeps in refrigerator for months.)
Saute the first 4 ingredients. Add remaining ingredients, except green onion pieces; mix well. Cook on top of the stove until meat is tender. Garnish with green onion pieces. Serve with rice and beans. Makes 6 servings.
Break white chocolate into 1-inch pieces and place in a 2-quart glass microwave dish. Microwave on Medium for 5 minutes, or until melted. Add peanut butter. Microwave on High for 1 minute, or until creamy when stirred.
Brown hamburg, bacon, onion and garlic in skillet. Add other ingredients. Bake at 350° for 1 hour or simmer in crock-pot.
In skillet, brown hamburger and onion. Add green chilies and milk. Mix well. Cut tortillas into quarters and line baking dish. Pour half of mixture and then a layer of tortillas. Repeat and sprinkle cheese on top. Bake at 325° for 30 minutes or until cheese is melted and bubbly. Serve with hot sauce.
Stir and mix well. Pour into a well-greased tube pan. Bake at 350° for 2 to 2 1/2 hours.
Note: You must use a heavy cast-iron skillet for this recipe. You must use butter.
Combine beef with bread crumbs, eggs, milk, cheese, salt, garlic salt and pepper. Make into 2-inch balls. Drop carrots in bottom of slow cooking pot. Arrange meat balls over carrots. Combine tomato paste with water, bouillon, oregano, seasoned salt and basil. Pour over meat; cover and cook on low for 4 to 6 hours. Turn to high; add Italian vegetables. Cover and cook 15 to 20 more minutes until vegetables are tender. Serves 6.
Cook and stir zucchini and chopped onion in margarine for 20 minutes. Stir in parsley, salt, pepper, garlic powder, basil and oregano. Combine beaten eggs and Muenster cheese. Stir into zucchini mixture. Pour mixture into pie shell and bake for 20 minutes or until firm.
Stir all dry	ingredients together and set aside. In saucepan, put water, margarine, oil and cocoa. Bring to boil and pour over dry ingredients.	Mix well. Set aside.
Heat oven to 375°. Tear off 4 sheets of aluminum foil large enough to cover each of the beets. Place each beet on a piece of foil and turn up the sides to hold the liquid. Pour 2 tablespoons orange juice on each beet and sprinkle with thyme. Tightly enclose beets in the foil and set in a baking dish. Put in oven and bake 1 to 1 1/2 hours until tender. Serve at once. Great with broiled fish.
Cook grits in salted water until thick. Grease a 1 1/2-quart baking dish. Add a little of the cooked grits to the beaten egg, mix well. Stir this into remaining grits. Add remaining ingredients and cook in saucepan (or microwave dish) until cheese is melted. Pour into baking dish (greased) and bake at 350° for 30 to 40 minutes. The top will puff up some when it is done.
Combine flour, sugar, cocoa, baking powder and salt in large bowl. Cut in shortening. Combine eggs and milk. Add to flour mixture. Stir just until dry ingredients are moistened. Add raisins and nuts. Pour into muffin cups. Bake at 400° for 20 minutes or until done. These muffins freeze well.
Combine flour and salt; cut margarine into flour. Add milk and mix. Roll dough on floured surface and cut into rectangle shapes. Bring 6 cups chicken broth to a boil. Gradually add, layer at a time, of dumplings to broth. Shake pot along, stirring breaks the dumplings. May stir occasionally though. After all the dumplings have been placed in the pot, add approximately 1/2 cup milk. Turn heat down and place lid on pot. Cook for approximately 30 minutes or until done.
Cook bacon until crisp and crumble. Saute onion and green pepper. Add beans. Stir in remaining ingredients. Bake in oven 1 hour at 350°.
In 3-quart casserole, cook onion, green pepper and oil, covered, on High for 6 minutes. Stir once. Add paprika, cook 1 minute.
Beat eggs at medium speed on mixer for 5 minutes. Add sugar, pumpkin and lemon juice. Mix dry ingredients and fold into pumpkin mixture. Line jelly roll pan with wax paper. Pour in batter and bake at 350° for 15 minutes. Invert on towel sprinkled with powdered sugar. Roll cake and towel together as for jelly roll. Cool completely. Combine cream cheese, confectioners sugar, butter and vanilla. Mix well. Stir in nuts. Unroll cake. Spread with cheese mixture and re-roll. Refrigerate until serving time.
Mix milk and pudding at low speed in electric mixer until well mixed. Fold in Cool Whip. Line bottom of 9 x 13-inch pan with crackers. Pour 1/2 mixture over crackers. Place another layer of crackers and then the rest of pudding mixture. Top with layer of graham crackers. Let down chocolate icing (from bought can or your own) with hot milk or water until it can be spread easily over top of graham crackers. Refrigerate. Can be made ahead of serving by 1 or 2 days. Cut in squares.
Heat oil; cook onion and mushrooms until onion is slightly yellow. Add sour cream, soup, parsley, wine, paprika and chicken. Heat, but do not boil.
Combine all ingredients and beat with mixer until it stands in peaks. Place in a freezer container and freeze. Makes 1 serving but can be doubled to make as much as you want.
Melt margarine and mix with flour, sugar and pecans. Press in bottom of greased 9 x 13 inch pan. Bake 15 minutes or until golden brown. Cool
Spread brown sugar on each 1/2 strip of bacon. Roll bacon strip around sliced water chestnuts and pineapple chunks and put toothpick through. Bake at 350° until crisp.
Blend together Crisco, sugar, salt, vanilla and eggs. Add sifted ingredients alternately with combined bananas and milk. Pour into oblong pan (8 x 12-inch) and bake in moderate oven (350°) for 45 minutes. Cool and cover with the following frosting:
Cut the unpared zucchini into 1/4-inch slices. Cook and stir all ingredients except the tomato wedges, parsley and cheese. In a medium skillet, saute vegetables until tender crisp, about 5 minutes. Add tomato wedges. Cover and cook just until tomatoes are cooked through. Sprinkle with parsley and cheese.
Sift together flour and soda. Cream sugar and margarine; add water and sour cream. Add flour mixture gradually; add eggs one at a time and beat well after each one. Add vanilla and butter flavoring and beat well. Grease and flour tube pan. Pour mixture in pan and bake for 1 hour and 25 minutes at 325°. Do not open oven!
In the top of a double boiler, combine wine and sugar. Place over simmering water (upper pan should not touch water). Add egg yolks and salt. Using a wire whisk, beat until mixture thickens and mounds (about 8 minutes). Beat in the vanilla. Serve in a tall glass over the strawberries. Sprinkle lightly with cinnamon. Serve with wafers, if desired. Makes 4 servings.
Separate eggs and beat. (Don't beat egg whites too stiff.) Mix sugar and egg yolks. Add milk slowly and fold in egg whites. Pour into an oblong pan and set in a pan of water to bake at 325° until brown. (If browning too fast, may cover.)
Add veggies and spices to water. Simmer until veggies are cooked. Great for dieting.
Cream shortening, butter and sugar together. Add eggs and beat. Add all other ingredients. When you roll out dough, so not get too thin. Cookie will be softer if not too thin. I bake mine 7 minutes in a 325 degree oven. Sprinkle with sugar when removed from oven.
Boil in a saucepan until thickened the milk, sugar, cocoa and salt. Remove from heat and stir in butter and vanilla. Can be refrigerated and rewarmed.
Prepare pudding according to package directions, using the 2 cups of milk. Mix with nondairy whipped topping. Cover bottom of a 9 x 13-inch pan with layer of graham cracker crumbs. Place 1/2 of pudding mixture on crackers. Top with second layer of crackers. Add remainder of pudding. Top with a third layer of cracker crumbs. Frost with fudge frosting. Chill thoroughly before serving. Can be frozen.
Dissolve yeast in warm water. Add cheese, shortening, sugar, salt, caraway seed and 2 cups of flour. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes on medium speed, scraping bowl occasionally. By hand, beat 300 vigorous strokes. Stir in remaining flour, beating until smooth. Cover; let rise in warm place for about 30 minutes, or until doubled in size. Stir down batter by beating about 25 strokes. Spread evenly in greased loaf pan. Cover; let rise again until doubled in size, about 40 minutes. Bake at 375° for 45 minutes, or until loaf sounds hollow when tapped. Brush top with melted butter.
Melt in microwave according to directions on package. Add remaining ingredients. Stir. Drop by spoonfuls on wax paper.
Cook chicken until almost done. Add water or orange juice. Bring to boil then simmer until almost done. Add butter. You may need a little more water. Add rice and bring to a boil. Cover and simmer until done.
Cook noodles according to package directions, omitting salt. Stir-fry chopped cabbage in oleo over medium heat until cabbage is tender, but still crisp, about 5 to 8 minutes. Add drained noodles, caraway seed and onion powder. Stir together gently.
Mix all ingredients together. Bake in a pan of water at 350° for 1 hour.
Mix first five ingredients together. Mix last three ingredients together. Combine both and chill overnight. Approximately 1 1/2 pounds dip.
Mix ingredients thoroughly. Drop by spoon onto cookie sheet. Bake for 10 to 12 minutes at 375°. Coat with frosting of shortening, powdered sugar, vanilla and milk.
Mix milk, butter and cheese. Melt on the stove, stirring constantly. Add salt and pepper. Pour into dish. Bake at 350° for about 30 minutes or until golden brown.
Put onions in blender with a little juice. Boil all but vinegar and sugar down to half. Add vinegar and sugar. Boil until thick, stirring constantly. Yields 8 pints.
Fry sausage in skillet, stirring until crumbly and done. Drain. Combine sausage, cheese and Bisquick mix. Add water and mix well. Form into 1-inch balls. Bake on greased cookie sheet at 375° for about 10 minutes or until lightly brown. Yields approximately 6 dozen.
Combine first 6 ingredients in shallow bowl; beat well. Melt butter (2 tablespoons) in skillet; dip 4 bread slices, 1 at a time, into egg mixture, coating well. Let drain; arrange in skillet and cook 4 minutes on each side or until browned. Repeat procedure with remaining bread, adding butter as needed. Serve toast with Orange Sauce.
In mixing bowl, cream together margarine and brown sugar. Add molasses and egg. In separate bowl, stir together flour, baking soda, baking powder, salt, ginger, cinnamon and cloves. Alternately add flour mixture and orange to margarine and brown sugar mixture, beginning and ending with flour. Mix in grated orange peel. Pour batter into oiled and floured 8 x 8-inch baking pan. Bake at 350° for 30 to 35 minutes. Let cool 20 minutes in pan. Use lite Cool Whip for topping.
Blend all ingredients 2 to 4 seconds. Pour into well-greased and floured 9-inch glass pie plate. Bake at 350° until done.
Using 3 1/2-quart crock-pot, fill with sliced apples. Mix in all other ingredients. On low temperature, cook 8 to 10 hours with lid on; stir. With lid off, cook 8 to 10 hours; stir. Empty into pan and mash if lumpy. Heat; can and seal. Can be frozen after cooling.
Chop up carrots and green pepper. Mix with cottage cheese. Fill celery; cut into 2 to 3 pieces.
Place marshmallows on top of half of the crackers. Bake at 350° until golden brown. Have peanut butter on the other crackers, ready to place on top of the marshmallows as soon as you take them out of the oven.
Mix in order given, drop by teaspoon on ungreased cookie sheet. Bake 12 to 15 minutes at 350°.
Boil noodles. Coat beef strips with 1 Tbsp. of flour and salt. Brown beef strips quickly in 1 Tbsp. butter in skillet. Add mushrooms, onion, and garlic, cook until onion gets tender, 3-4 minutes. Remove from pan. Add 2 Tbsp. butter to pan drippings, blend in 3 Tbsp. flour, add tomato paste. Stir in beef broth. Stir over medium heat until thick and bubbly. Add meat to skillet, stir in sour cream. Cook slowly until heated, do not boil. Serve over hot noodles. Makes 5 servings.
Mix soy sauce and ginger. Add chicken and marinate 1 hour. Drain chicken and stir-fry in hot oil. Add vegetables and stir-fry until cooked through, about 5 minutes. Serve with hot rice and a salad.
Drain salmon; remove bones. Place all ingredients in food processor. Mix until blended and smooth. Spread on crackers.
Combine beef, bread crumbs, onions, egg, salt, pepper; shape into meatballs. Brown meatballs in skillet; remove meatballs and drain. Combine soup, bouillon cube and water in skillet. Add potatoes, carrots and meatballs. Cover and cook about 1/2 hour until potatoes and carrots are cooked.