HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all liquids together in punch bowl; let chill 2 hours. When ready to serve, cut ice cream into four squares; let float on top of punch.
Generously grease and flour a 10-inch tube pan. In large mixing bowl, combine the flours, sugars, cinnamon, baking powder, salt and baking soda. Add oil, vanilla and the eggs; beat until well mixed. Stir in chopped apples and walnuts. Spoon batter evenly into prepared pan. Bake in a 350° oven for 45 to 50 minutes or until cake tests done. Cool in pan 15 minutes, then on rack. Cool thoroughly. Drizzle top with Powdered Sugar Glaze or whipped cream. Makes 16 servings.
Mix sour cream and soup. Put 1/2 of mixture in bottom of 9 x 13-inch pan. Brown hamburger, onion and green pepper. Add mushrooms, seasoning and beans just to heat. Put hamburger mixture in taco shells. Place in pan on top of sour cream mixture. Top with remaining sour cream mixture, then cheese. Bake at 350° for 30 minutes.
Preheat oven to 300°. In a lightly buttered 2 quart casserole, combine milk, rice, sugar and salt. Bake, uncovered for 2 hours, stirring every 30 minutes, adding raisins during the last 30 minutes of baking. Stir in surface crust. As rice stands, it will absorb milk remaining in casserole. Sprinkle with nutmeg. Serve warm or chilled. Add additional milk if desired.
Brown and drain beef if desired. In large microwavable dish, cube cheese and add chili and salsa (and beef if used). Heat until melted, stirring often. Serve hot with nacho chips.
Cook vegetables according to directions on package. Drain and mix with all other ingredients, except crackers and margarine. Crumble crackers. Melt butter and mix with crackers. Pour vegetables into casserole dish. Sprinkle crackers on top and bake in a 350° oven about 30 minutes.
Cook cabbage in salted water 12 minutes or until tender; drain. Place wedges in 13 x 9-inch pan. In saucepan, cook green peppers and onion in butter until tender. Blend in flour, salt and pepper. Add milk all at once. Cook and stir until thickened. Pour over cabbage. Bake at 375° for 20 minutes.
Mix sugar, milk, salt, chocolate and syrup. Cook over low flame until candy forms soft ball in cold water. Let cool. Add vanilla and nuts, if desired. Beat until thick. Pour on buttered platter until it sets.
Cream sugar, cream cheese and vanilla. Mix in Dream Whip. Melt butter and mix with cracker crumbs. Pat crumbs in bottom of dish. Add pie filling and top with cream cheese mixture. Chill 1 hour.
Brown the beef. Place in a 2-quart casserole; top with vegetables. Combine soup and water; pour over all. Bake, covered, at 350° for 1 to 1 1/2 hours.
Sift flour with baking powder and salt. Blend in shortening until mixture resembles coarse meal. Add milk and dill. Stir until a soft dough is formed. Knead gently on a floured board for 30 seconds. Roll or pat dough 1/2-inch thick. Cut into 12 biscuits. Bake on cookie sheet in a hot 425° oven for 15 minutes.
Mix beans, cheese, onion, pepper, celery and dressing together. Just before serving, mix Fritos.
Cream Crisco and sugar. Add eggs, peanut butter and vanilla and dry ingredients and blend well. Shape into walnut size balls. Roll in sugar and flatten with fork on greased cookie sheet. Bake 350°. Bake for 12 minutes.
Mix first 4 ingredients. Set aside. Cream butter and sugar until light and fluffy. Add eggs and vanilla. Beat well. Beat in flour mixture. Add applesauce, nuts and raisins. Mix. Pour into greased 10 x 15-inch pan. Bake at 350° for 25 minutes. Sprinkle with confectioners sugar.
Line glass dish with lettuce, grated carrots, onions, green peppers, cooked garden peas and celery. Spread mayonnaise over top of salad. Sprinkle bacon bits and Cheddar cheese over top.
Place pork chops in baking pan. Add soup and water, mixed. Add a few drops of Kitchen Bouquet to the gravy mix. Bake at 350° until pork chops are tender.
Dissolve yeast in lukewarm water. Add the shortening, sugar, salt and mashed potatoes to hot potato water. When cold, add yeast and eggs, beaten with a fork. Sift in enough flour to make a stiff dough. Turn out on slightly floured board; knead well. Put into greased bowl; grease lightly the top of the dough and cover tightly. Place in refrigerator until ready to use. When needed, form in desired shape. Place in greased pan or muffin tin; put in warm place until double in bulk, about 1 hour. Brush with melted shortening; bake in a 375° to 400° oven for about 20 minutes. This dough will keep in the refrigerator a week or more. Yields 30 rolls.
Place fish in a medium sized bowl. Combine onion, egg, crackers, garlic powder, salt and pepper. Mix ingredients together well. Cut cheese into 1/2 inch squares. Take some of the fish mixture and place one of the cheese squares inside, making sure all of the cheese is covered. Gently place the fish ball in a deep fryer. Cook approximately 3 to 5 minutes or until the fish floats. Serve with sour cream.
Dissolve baking soda in warm water. Stir little better than 1/2 of crumb mixture into liquid mixture. Pour into pie crust and sprinkle with remaining crumbs on top. Bake at 375° for 40 to 45 minutes.
Mix all together and press in loaf pan. Pour tomato sauce on top. Add green pepper rings on top. Cook in a 350° oven until done.
Remove excess fat from chicken breasts. Place chicken breasts in glass or plastic bowl or heavy plastic bag. Drain mandarin oranges and reserve the juice. Mix sherry, soy sauce, brown sugar, oregano, garlic, and 1/3 cup of the reserved mandarin orange juice; pour over chicken. Cover and refrigerate 1 hour, turning once. Heat oil in 10-inch nonstick skillet until hot. Cook chicken in oil over medium heat until lightly browned on both sides; add sherry mixture. Reduce heat; cover and cook until chicken is done, about 10 minutes. Remove chicken; keep warm. Mix cornstarch and remaining juice; stir into hot liquid. Heat to boiling, stirring constantly. Boil and stir one minute. Stir in orange segments and raisins; heat through. Serve chicken and sauce over rice; sprinkle with chives. 230 calories per serving.
Heat corn syrup and sugar over medium heat until clear. Do NOT boil. Add peanut butter and stir. Add 6 cups of corn flakes and press into ungreased 13 x 9 pan. Add 1 12 ounce package of chocolate chips to the top and place in a warm oven for 5 minutes.
Mix all ingredients together. Mix together 1 cup crushed crackers, 1/2 cup slivered almonds and 1/2 stick melted margarine and spread on top. Bake for 350° for 40 minutes.
Place raw beef in roaster. Top with onion and celery. Mix other ingredients and pour over beef. Cover and bake at 350° for 3 to 4 1/2 hours. Shred with fork.
Cook squash and onions in salted water about 5 minutes. Drain well. Cook green peppers and meat until meat is no longer pink. Drain. Stir in rice.
In bottom of 2 1/2-quart casserole dish, place rice. Sprinkle with onion soup mix. Place chicken pieces on top. Dilute soup with one can of water; pour over chicken. Cover and bake at 350° for 1 hour. Serves 6 to 8 servings.
Cut up bell peppers and onions real fine. Melt 1 stick of margarine in frying pan and add peppers and onions, stirring constantly so they will not burn. Add 1/2 package of chili season mix and 1/2 package of taco mix, 1/2 cup of water, then cover and cook on low heat.
Lightly grease an 8 or 9-inch square baking dish. Spread mustard evenly on one side of each bread slice. Cut bread into 1/2-inch squares. (You should have about 3 1/2 cups.) Scatter bread over bottom of prepared dish. Crumble corned beef over bread.
Mix the eggs and the water and pour over the chillies and cheese. Bake at 350° for 30 minutes. Serve hot with Doritos.
Cut a slice off the top of each tomato; scoop out center. Mash Camembert, mix with other ingredients and fill tomatoes.
Mix oil, water and desired food coloring. Mix with dry ingredients. Cook over medium heat for 5 minutes, stirring. Cool. Put in airtight container. Can make this with children's help. As good or better than store bought.
Cook beans according to package directions and drain. Crisp-fry bacon. Saute onions in bacon drippings. Blend in cheese soup, sour cream, cooked beans and crumbled bacon. Pour into greased 1 1/2-quart casserole. Top beans with buttered bread crumbs. Bake at 375° for 20 to 25 minutes or until bubbly.
Mix eggs and sugar thoroughly. Add warm melted butter. Add flour, one cup at a time, stirring well after each cup. Add baking powder, blending well. Add milk and flavoring, mixing well. Flour hands and dough so dough can be handled easily. Take a tablespoon at a time and press out thin on buttered pan or cookie sheet. Bake in preheated oven at 350° until done.
Bake wings at 400° on flat sheet for 3 minutes. Baste with sauce and bake 15 to 20 minutes at 350°. Turn and baste with remaining sauce 15 to 20 minutes more. Serve plain or with Bleu cheese.
Melt butter in baking dish; add a layer of graham cracker crumbs (1 1/4 cups). Add coconut on top. Spread chocolate chips on top. Spread butterscotch or peanut butter chips on top. Spread chopped nuts on top of chips, then add Eagle Brand milk over layers. Bake at 350° for 30 minutes.
Preheat oven to 350°. Cook noodles as directed. Brown beef in skillet. Separate browned beef in half. Add to beef in skillet tomato paste, sauce, whole tomatoes (quartered), garlic, parsley, basil, 1/2 teaspoon salt, 1/8 teaspoon pepper and oregano. Simmer 30 minutes to 1 hour. Combine Ricotta cheese, egg, 1/2 teaspoon salt, 1/8 teaspoon pepper, 1 cup Mozzarella cheese and remaining beef in separate bowl. Pour 1/2 of sauce mixture in bottom of 12 x 8-inch baking dish. Stuff manicotti noodles with cheese mixture. Place in baking dish. Pour remaining sauce over stuffed noodles. Add 1 cup Mozzarella cheese on top. Bake at 350° for 30 minutes. Serves 4 to 6.
Cook potatoes, quartered and cleaned. Mix next 8 ingredients and pour over cooled potatoes. Sprinkle with fried bacon bits and green onion.
Beat egg in milk. Mix dry ingredients, nut pieces and candied orange peel. Stir in milk. Pour into greased bread pan. With spatula spread dough to ends of pan creating an indentation in middle of dough. Let set 20 minutes. Bake in 350° oven for 30 to 45 minutes, or until a golden brown. Remove from oven, cool for 15 minutes in pan. Remove from pan and cool on rack.
Cream butter and cheese together until well mixed. Add chopped pecans. Shape into rolls and refrigerate for 1 hour. Slice 1/4-inch thick and bake at 350° for 15 to 20 minutes. Do not brown.
Mix dry ingredients; add the milk and melted oleo (butter). Pour in ungreased pan. On top of batter, pour 1 pint or more of fruit and juice. Add 1 cup sugar, if fruit is unsweetened. On top of this pour 1 cup of boiling water. Bake at 350° for 45 minutes.
Combine onions, consomme, butter and Worcestershire sauce in a saucepan and cook until tender. Put a chunk of bread in each of 4 ovenproof bowls. Pour soup over bread and top with cheese. Place under broiler until cheese has started to brown. Serve hot.
Blend together milk, juice and yolks. Pour into pie shell. Beat egg whites with cream of tartar until they hold a soft peak. Gradually beat in sugar. Beat until whites hold a firm peak. Cover pie with meringue. Bake at 325° or until top is brown. Cook.
Separate eggs and beat yolk and whites in separate bowls. Add sugar, flour and salt to yolks. Add milk. Fold in whites. Add vanilla. Cook over low heat, stirring constantly until thick. Cool. Add desired fruit and freeze in 4-quart ice cream freezer.
Combine ingredients in jar. Cover and shake vigorously. Shake again before serving. Makes 1 1/4 cups.
Preheat oven to 375°. Combine oats, 1/4 cup tomato sauce, 1/4 cup sliced olives, 1 teaspoon onion and Italian seasoning. Add ground beef; mix lightly, but thoroughly. Shape to form four 4 x 2-inch loaves or one large loaf. Place in 8-inch square glass baking dish. Bake 25 to 30 minutes or until meat is done; drain grease. Combine remaining tomato sauce, olives, onion and garlic powder; cook over low heat 3 to 5 minutes or until hot. Spoon over loaf; sprinkle with cheese. Return to oven 2 minutes or until cheese is melted.
Heat 1 cup of milk and use the 1/2 cup of milk to dissolve the sugar, cocoa, salt and flour that has been well blended with the beaten egg yolks. Pour mixture into the hot milk and cook until proper consistency for pie. Flavor, if desired. Add butter and pour into baked crust. Top with the beaten egg whites and brown in oven.
Preheat oven to 450 degrees. Bake crust in oven for 10 minutes, remove and set aside.
Pour cherries in 8 x 8 baking dish. Pour dry cake mix evenly over cherries. Melt butter; drizzle over mixture. Bake at 350° for 20-25 minutes until golden.
Pour water into a large glass mixing bowl. Microwave on High for 4 to 5 minutes. Stir in lime gelatin, marshmallows and cream cheese. Microwave on High for 4 to 5 minutes. Beat until smooth. Cool. Add pineapple and chill until thickened, but not set. Fold in whipped cream. Pour into a ring mold. Chill for at least 2 hours. Add maraschino cherries for color at Christmas.
Combine ingredients and shape into 1 1/2-inch balls. Cook at medium-high for 7 1/2 to 8 1/2 minutes. Drain. Let stand 3 minutes.
Boil rhubarb, sugar and crushed pineapple for 20 minutes. Take off stove and sprinkle the box of Jell-O over it and stir until dissolved. Put in jelly jars and wax. Very good.
Heat oven to 450°. Combine first 4 ingredients and 1 tablespoon onion flakes to form a ball. Knead on floured surface. Roll out to 1-inch thick. Using a 3-inch heart-shaped cookie cutter, cut 6 biscuits, re-rolling scraps. Place on ungreased baking sheet. Sprinkle with remaining onion flakes. Bake 8 to 10 minutes.
Combine flour and sugar. Heat cocoa, butter and Coca-Cola. Bring to a boil. In another bowl, mix buttermilk, eggs, soda and vanilla and stir. Pour Coca-Cola mixture over flour, sugar mixture and mix well. Pour milk and egg mixture in with other. Add marshmallows and stir. Pour in greased and floured Pyrex dish (9 x 13-inch) and bake at 350° for 30 to 40 minutes or until done. (Test with a toothpick.)
Mix well and bake in 2 frozen pie crusts. Bake at 350° until brown and firm.
Cook broccoli according to package directions except omit the salt. Drain well. Arrange broccoli spears in a 10 x 6 x 2-inch or 8 x 8 x 2-inch baking dish. Meanwhile, for sauce, in a medium saucepan stir together the flour, mustard, bouillon granules, pepper and nutmeg. Gradually stir in the milk until smooth. Stir in the water. Cook and stir until thickened and bubbly. Stir in the chicken or turkey, Swiss cheese and wine. Pour the sauce over the broccoli. Sprinkle with the Parmesan cheese. Bake in a 350° oven for 20 to 25 minutes or until heated through. Sprinkle with the green onion or parsley. Makes 4 servings. Total calories per serving 225. Total fat grams per serving 7 grams.
*Such as peppermint, cinnamon, cloves, wintergreen or sassafras.	Buy at drugstore.
Mix all ingredients together in mixer and beat for 20 minutes at high speed. Pour into greased tube or loaf pan. Put into a cold oven and bake at 325° for approximately 1 hour and 20 minutes.
Mix first 3 ingredients together. Scald milk, then add to mixture. Boil 10 minutes. Blend eggs in blender or use electric mixer until soft peaks. Add part of eggs to custard slowly to prevent curdling. Mix well, then add rest of eggs. Cook 2 to 3 minutes. Chill, then add cream, half and half and vanilla. Add treats, then put in ice cream freezer. Delicious!
Any fresh fruit can be used. Thread an assortment of fruit on each skewer with a strawberry at the top. Chill. For a fancy table centerpiece, insert one end of each kabob on the outside of the empty watermelon rind half. Fill in empty spaces by placing grapes, berries or pineapple chunks onto toothpicks and insert into rind. Serves 48 kabobs.
Brown sausage; drain. Toss sausage with cheese and bread pieces. Put in 8-inch Pyrex casserole. Beat eggs; add milk, salt and pepper. Pour over sausage mixture. Refrigerate overnight. Bake at 350° for 45 minutes.
Saute onion, bacon, celery, chopped olives and herbs until soft. Remove from pan and saute meat until lightly browned all over. Return all ingredients to heavy casserole and sprinkle with the flour. Add all the ingredients except the mushrooms, artichokes and pitted olives. Simmer for about 1 1/2 hours or until meat is tender. If there is not enough chicken broth to just cover ingredients, add some extra water. Meanwhile, saute mushrooms and artichokes in 2 tablespoons of butter lightly and add to stew when done. At this time, add the pitted olives. Stir and simmer for about 10 more minutes. Serve with rice or noodles.
Put tea bags in a clean gallon jar and fill with cold water. Cap loosely. Place in hot sunshine for 3 to 4 hours. Remove tea bags. Sweeten to taste; serve over ice.
Mix the first 3 ingredients; then pour in ginger ale. Makes one punch bowl full.
Mix together ingredients; chill. Spread on Triscuits crackers and top with a dab of cocktail sauce.
Use cheaper cuts of meat. Have butcher bone and cut meat into serving pieces. Combine in heavy casserole the meat, onions, seasoning and paprika and simmer, tightly covered, turning occasionally, until meat browns. Dust with flour and add soup stock, tomato puree and the parboiled potatoes. Cover and continue to simmer until meat and potatoes are done, about 1 hour. Serves 6.
Cut up chicken in cube-size pieces. Heat wok or frying pan until a drop of water rolls like a ball. Add oil. Add chicken and ginger root. Stir-fry until chicken turns white. Add teriyaki sauce and juice from canned pineapple. Stir until mixture boils. Reduce heat and add pineapple and almonds. Cook another 3 minutes.
Mix all ingredients together. Refrigerate overnight. Use with grilled meats or serve as salsa dip with chips. I put more onions and tomatoes than it calls for.
Preheat oven to 400°. Using food processor, shred cheese. Position knife blade in processor bowl and then add shredded cheese, flour, butter or margarine and dry mustard. Process until mixture forms a ball. Remove knife blade.
Cut up a whole chicken or equivalent parts of same. Place spread out in a slow cooker. Cover with the remaining ingredients and cook for 6 to 8 hours. The sauce and spices may be adjusted to taste. When done, serve over rice.
In large bowl, mix lettuce (iceberg and romaine), radishes, onion, Feta cheese, tomatoes, anchovies, olives and cucumbers. Cover and chill. In separate bowl, beat oil with vinegar, salt, pepper, oregano and sugar until thick. Let stand at room temperature. Before serving, beat dressing again and pour over salad. Serve with Cheese Pita Breads. Slash pita breads at one side and stuff each with Mozzarella cheese. Place pitas in 400° oven for 15 minutes. Let stand 5 minutes.
Boil syrup, water and sugar until stiff threads form or to 260°. Beat until stiff. Pour syrup slowly into egg whites and beat until stiff. Add vanilla. Add coconut, nuts or fruit and mix. Shape into eggs. When cold, coat with chocolate. Melt chocolate pieces and paraffin in double boiler. Drop eggs into chocolate mixture to coat. Remove from chocolate with two forks. Place on wax paper to cool.
Beat egg yolks; add ice cream and milk. Slowly add bourbon, rum and brandy. Beat egg whites and fold in carefully. Serve with nutmeg. Makes 10 servings.
Place 1/2 cup of water and salt in a small saucepan; bring to a boil. Add potatoes and reduce heat. Cook 15 minutes or until potatoes are tender. Drain potatoes, reserving liquid; set aside. Melt butter in a 3-quart Dutch oven; add onion and saute until tender. Blend in flour and pepper. Stir in milk and potato liquid and cook over medium heat until thickened. Add potatoes and ham. Heat gently. Remove from heat and stir in cheese. Top with croutons.
Cook chicken in pressure pot 30 minutes at 10 pounds pressure. Saute onion and green pepper in oil. Mix chicken broth with cornstarch and Worcestershire sauce. Add to onion and green pepper mixture. Simmer, stirring constantly, until thickened. Pull chicken off bone and add to sauce mixture. Add tomatoes. Simmer for 35 minutes. Serve over cooked rice.
Brown chicken on all sides in oil in large skillet over medium heat. Remove chicken and set aside. Pour off fat. Return 1 tablespoon fat to skillet; add celery, onions, pepper and garlic. Cook 2 minutes. Add flour; stir. Add rice, seasonings, broth and Worcestershire. Place chicken pieces in skillet. Bring to a boil; reduce heat. Cover and simmer 15 to 20 minutes or until rice is cooked. Serve with hot pepper sauce.
Mix together 1 stick butter, mashed sweet potatoes, sugar, vanilla, eggs and milk. Put in greased casserole dish. Mix the brown sugar, nuts, flour and 1/3 cup butter. Layer on top of potato mixture. Bake at 300° for 1 hour.
Heat oil in skillet, add onions and garlic and saute. Add meat and cook through. Add zucchini, oregano, salt and pepper (zucchini should be tender, but crisp). Add tomatoes last and just heat through. Sprinkle all with parsley and lemon juice and toss gently. Serve with rice.
Tear angel food cake apart after you cook it. Put in long pan 1 layer of angel food cake. Then put layer of strawberries, 1 whole package. Just spread over cake. Then add 1 layer of whip cream over strawberries. Then repeat. On top of cake over the whip cream, spread the strawberry glaze. There you have Strawberry Surprise.
Soak bananas in orange juice to prevent discoloration. Combine remaining fruit and marshmallows. Stir in sour cream. Drain liquid from bananas and add to mixture.
Melt butter in a 9 x 13-inch pan. Add cracker crumbs; press down. Put coconut over top of this, then start layering all the rest, using Eagle Brand last. Pour it evenly over top. Bake at 350° for 20 to 25 minutes.
Place in 1 1/2-quart casserole. Mix together. Bake uncovered at 350° for 1 hour.
Mix together shortening, sugar and egg until well blended. Stir in milk, lemon extract and vinegar. Sift together flour, baking soda and salt. Stir into sugar mixture until stiff dough forms. Roll into 1 1/2-inch balls. Place on cookie sheet and press with fork dipped in flour. Bake at 350° until lightly browned. Let cool before removing from pan.
Place apples in buttered pan. Mix rest of ingredients and spread over apples. Bake for 1/2 hour at 425° or until apples are tender.
Cream butter with sugar and brown sugar. Mix in eggs. Combine flour, salt, soda and oats and add to mixture. Blend in peanut butter. Drop by teaspoonfuls onto cookie sheet. Bake at 350° about 12 minutes.
Mix all ingredients together. Roll into 1-inch balls. Roll in coconut. Chill at least 2 hours.
Bring 2 cups lightly salted water just to boiling. Add fish. Return to boiling and reduce heat. Cover. Simmer until fish flakes easily (about 6 minutes). Stir together dip and horseradish and serve over fish.
Saute celery in 1 tablespoon butter until tender. Remove from heat. Add chicken, rice, soup, mayonnaise, chestnuts, almonds, onions, salt and pepper. Spoon into 2 1/2-quart ungreased dish. Combine 1 tablespoon melted butter and cornflakes. Sprinkle on top. Bake, uncovered, 30 minutes at 350°.
Mix well; roll mixture into balls. Place on ungreased cookie sheet. Crisscross by dipping fork into water and pressing on cookie balls. Bake at 325° for 10 to 15 minutes or until desired brownness.
Let butter stand to room temperature. Beat butter until soft and add sugar. Add eggs alternately with portions of flour. Add vanilla and mix slightly. Place in an ungreased tube pan. Bake at 350° for 55 to 60 minutes.
Brown meat and drain. Add Ro-Tel tomatoes, enchilada sauce and soup and simmer. Tear tortillas and line pan with pieces. Put layer of meat, onion, then cheese; repeat layers. Bake at 400° until bubbly.
Beat eggs. Add milk, fat, corn, green pepper and seasoning. Pour into greased baking dish. Set dish in pan of hot water. Bake until firm, about an hour.
Mix all together, make into meatballs. Brown in skillet on all sides. Drain all fat. Add cream of mushroom soup and milk. Cook on low for 35 to 40 minutes. Cheap meal with potatoes and veggies.
In small pot, heat together water, butter, onion, steak sauce, Worcestershire sauce and lemon juice. Pour over chicken breasts. Bake at 350° for 40 minutes. Serve over rice. Serves 4.