HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix rhubarb and sugar. Put over low heat until sugar dissolves. Add Jell-O, mixing well. Let boil 10 minutes. Remove from heat. Put in jars.
In medium saucepan, bring water and cranberry juice to a boil. Add cinnamon apple herbal tea bags; cover and steep 5 minutes. Remove tea bags; chill. Just before serving, stir in ginger ale. Serve in ice filled glasses. Makes about 5 (8-ounce) servings.
Combine all ingredients in blender container. Process until smooth. Pour into popsicle molds. Freeze until firm. Unmold onto serving plates. Yields 6 servings.
Mix all ingredients, except pie filling until well-blended (by hand). Divide dough in half. Spread one half by hand over ungreased 9x13 pan. Spoon filling over dough. One can per half of pan. (I use 2 or 3 flavors). Crumble other half of dough over top. A grater may be used to crumble topping, if desired. While working with first dough, put other in freezer--will grate much easier.
Combine all ingredients, except preserves. Mix well. Chill. Mold into ring. Serve with strawberry preserves in center of ring and crackers around ring.
Melt and stir together the chocolate and oil or butter. Cook the sugar and milk to a full boil for 1 minute. Combine. Add vanilla and nuts after cooked. Refrigerate. Reheat as needed.
In large saucepan, steam vegetables separately over boiling chicken broth until crisp-tender, about 5 minutes for each batch. Transfer to heated serving dish. Warm salad dressing and spoon over vegetables. Sprinkle with parsley. Serves 4.
If using fresh sweet potatoes, cook until tender, 25 to 35 minutes. Drain. Cool slightly. Peel and cut into chunks. Place in a 2-quart baking dish.
Sprinkle Jell-O over cake squares. Pour strawberries over cake mixture. Freeze.
Chop onion and cook in oil until tender and lightly browned. Add chicken broth. Heat to boiling and add rice. Lower heat. Cover and cook about 25 minutes until rice is tender. Add chicken and cheese. Cook over low heat until cheese melts. Add salt and pepper.
Melt butter until completely melted. Add brown sugar; mix. Add 1 egg at a time. Add flour; mix well. Let cool; then add chocolate chips. Mix well. Pour into a baking pan. Bake at 350° for about 20 minutes.
Cream the cheese, oleo and sugar; add eggs, one at a time, then vanilla. Add 2 cups flour and baking powder. Into fruit and walnuts, put 1/4 cup flour. Fold floured fruit into batter. Bake 1 hour 10 minutes at 325° in a greased and floured tube pan. Let cake cool in pan 25 minutes, then remove.
Mix first 2 ingredients together and bring to a boil. Cook for 2 minutes more, stirring constantly. Pour over cereal mixture. Stir well. Pour on cookie sheet and bake at 350° for 8 minutes. Stir and bake for 8 more minutes. Pour on wax paper to cool.
Cream cocoa, butter and sugar. Stir in whole egg; mix well. Alternately add flour and applesauce. Stir in raisins, baking soda and spices.
Blend all ingredients until smooth. Pour into unbaked pie shell. Bake for approximately 50 minutes in 375° oven. Serve warm or cold and with whipped cream if desired.
In a 9 x 13-inch baking dish, melt the butter in preheated 350° oven for 5 to 7 minutes.
Mix all ingredients and pile on hamburger buns. Wrap in foil and bake at 400° for 15 minutes. Good to freeze and bake later. Makes 8 small buns.
Bring water and oleo to boil. Remove from heat. Stir in flour quickly until ball forms. Add one egg at a time, mixing well by hand. Spread on greased cookie sheet. Bake at 350° for 30 minutes. Let crust cool. Whip cream cheese in bowl. Prepare pudding according to package. Add cream cheese to pudding and beat. Spread cheese mixture on crust. Put Cool Whip on top and drizzle with chocolate syrup. Put in refrigerator to set until time to serve.
Mix salt and flour; add milk gradually to make a smooth batter using mixer on low speed. Beat whole eggs until light and add to mixture. Add butter. Beat for 2 minutes. Turn into "hissing hot" buttered iron cupcake tin. Bake 30 to 35 minutes beginning with hot 450° oven. Bake at 450° for 11 minutes, 400° for 11 minutes and 350° for 12 minutes, decreasing gradually to moderate oven (350°).
Crumble breads up; add enough milk to moisten. Add remaining ingredients and saute until onion and celery are tender. Place in big casserole. Bake at 350° for 1 to 2 hours.
Beat together butter and sugar. Add egg and mix well. Stir dry ingredients into the mixture. Stir in chopped apples, nuts and vanilla. Pour into greased 8 x 10-inch pan. Bake at 350° for 45 minutes.
Boil sweet potatoes just until tender; peel. In medium bowl, mash potatoes. Stir in pineapple to taste, 2 tablespoons butter, salt and pepper. Spoon into 1-quart ungreased casserole. Combine remaining butter with bread crumbs, brown sugar and allspice. Sprinkle over potato mixture. Bake in preheated 350° oven, 45 minutes. Approximately 6 servings, 360 calories each.
Preheat oven to 350 degrees. Grease and lightly flour a 10 inch Bundt pan or tube pan. In a small bowl, stir together the sour cream and coconut. In a large mixing bowl, combine the cake mix, butter, eggs, water, and coconut flavoring. Beat with an electric mixer on medium speed for about 3 minutes or until well blended. Stir in the sour cream and coconut mixture. Pour the batter into the prepared pan. Bake for 50 to 55 minutes or until a toothpick comes out clean when inserted into the center of the cake. Allow the cake to cool in the pan for about 10 minutes. Turn out onto cake plate and allow to cool slightly before slicing.
Make meat into 4 equal patties. Place patties on sheet of foil. Place vegetables on top, then strip of bacon. Seal foil. Cook for 45 minutes on grill or in the oven.
Mix soup, milk and water. Layer in baking dish Tater Tots, soup mix, onion and cheese. Repeat once, and top with mushrooms. Bake at 350° for 30 minutes.
Toss all ingredients together. If taking to a party, layer lettuce, tomatoes and pepper in bowl; cover with plastic wrap and place hamburg and cheese on top. Keep taco chips in separate bag. Toss when ready to serve. This prevents salad from becoming soggy. This makes a large amount.
Combine all ingredients and cook over moderate heat until thick, about 10 minutes. Use for ham, pork or duck.
Combine 1 lemon flavored 2 layer cake mix, sugar, apricot nectar and oil in large bowl; beat 2 minutes at medium speed. Add eggs, one at a time, beating after each. Pour batter into greased, floured 10-inch tube pan. Bake at 325° one hour or until cake springs back when lightly touched. Cool on rack, right side up, 15 minutes. Remove from pan.
1st Layer: Place 4 to 6 ice cream sandwiches in bottom of dish. Cover with Cool Whip. Drizzle chocolate syrup on top. Sprinkle with nuts (optional).
Mix margarine, flour, sugar and salt over medium fire until well mixed. Add milk and water. Stir constantly until well mixed. Add corn and mix well with whisk. Remove from heat. Add beaten eggs and mix with whisk. Grease a 9 x 13-inch pan. Pour in mixture. Bake, uncovered, at 350° for 45 minutes.
Place catfish fillets in buttermilk in shallow dish. Refrigerate 30 minutes. Remove catfish from milk; sprinkle with salt. Dip in cornmeal to coat both sides. Heat oil in a large skillet over moderately high heat. Add catfish. Reduce heat to moderate; turn fish over carefully; cook 3 minutes or until browned and cooked through. Carefully transfer to serving plates.
Cut chicken into bite size pieces. Mix with soup, sour cream and onions. Put 2 to 3 tablespoons in the tortillas; top with cheese. Roll tightly. Mix a little broth with remaining chicken mixture. Pour over enchiladas; top with cheese. Bake at 300° for 25 to 30 minutes. Serves 6.
In a large, flat skillet over medium heat, add butter and sugars; more brown sugar will yield a darker sauce. Melt down sugars until they form a "caramel." Add orange and lemon juices slowly to taste. Sprinkle grated orange peel into mixture and lightly dust sauce with flour to thicken. Fold in crepes, four per person, and cook until saturated with sauce. Add Grand Marnier liqueur, about 1/4 cup, and carefully flame. Serve with vanilla ice cream. Serves 4.
Make Jell-O using 3 cups of hot water to 2 packages of Jell-O. Grind cranberries and oranges and mix into Jell-O. Put in refrigerator to set.
Cream together shortening, sugar, eggs and vanilla. Sift together flour, salt and baking powder. Add dry ingredients with milk to creamed mixture, beginning and ending with flour mixture. Pour into an 8 x 8-inch greased and floured pan. Bake at 325° for 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan, covered loosely with foil. Cut wedge into bowl and top with fresh, sweetened strawberries or peaches and whipped topping.
In jelly roll pan stir melted butter and brown sugar. With fork mix in flour and nuts. Distribute over bottom of pan (crumbs). Bake at 350° for 12 to 15 minutes, stirring once. Let cool. Prepare fruit. In large mixing bowl beat egg whites to soft peaks, gradually adding the 1 cup sugar. Add strawberries along with lemon juice. Beat on high speed until triple in volume and stiff peaks form (about 20 minutes). Fold in whipped cream. Arrange part of crumb mixture on bottom of 12 x 8-inch pan. Add egg mixture. Sprinkle remainder of crumbs on top. Freeze.
First, put Marshmallow Creme in bowl and let set. In a small saucepan, combine sugar, salt and water. Bring to soft ball stage, then pour mixture into Marshmallow Creme and beat with mixer until stiff peaks are formed. Then stir in vanilla and nuts. Drop by teaspoon onto waxed paper. Let set until firm.
Simmer 15 minutes. Good on chicken, beef, pork and wild game. Have a great barbecue.
Mix together. Pour into two deep dish unbaked pie shells. Bake at 350° for 40 minutes or until done.
Saute ground beef until done and brown. Wash and drain to remove grease. Put back on heat, add salt and pepper. Mix corn kit, corn, egg and onion. Add Cheez Whiz and beef. Mix well until Cheez Whiz is melted. Pour into 9 x 12 x 2-inch well-greased pan. Bake in 350° oven for 45 to 50 minutes or until brown.
Mix together soup, water and flour until smooth. Combine with remaining ingredients in a covered roasting pan. Bake at 275° for 4 to 5 hours. Serve with French bread to soak up gravy.
Cream sugar and margarine. Add flour, eggs, milk and vanilla. (Lemon juice is optional.) Pour into unbaked pie shell. Preheat oven to 450, then bake at 350 for 35 minutes. Filling should be set and golden brown.
Brown hamburger and add sauce and soups. Make three layers of tortillas or crumble most of the package of chips on the bottom of a 9 x 13-inch cake pan. Layer meat sauce, followed by a layer of cheese on top. Bake at 350° for 1 hour.
Combine grape juice, pineapple juice and sugar with 8 cups of cold water in 2 gallon container. Add ginger ale. Serve in punch bowl with ice ring.
Cream together margarine and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, soda and cinnamon. Add to creamed mixture alternately with bananas and milk. Add raisins, oatmeal and nuts. Spoon batter into an 8 x 5 x 3-inch loaf pan coated with cooking spray. Bake at 325° for 50 to 60 minutes or until wooden pick inserted in center comes out clean.
Mix well 3 cups of hot water in jello mix. Add blueberries and pineapple (do not drain). Let chill. Soften cream cheese to room temperature.
Use large bowl and stir by hand. Combine eggs and sugar. Add oil, flour, cinnamon, soda and salt. Mix well. Add nuts, raisins and apples. Batter will be thick. Spread in 9 x 13-inch pan, lightly greased. Bake at 350° for 1 hour. Cool; drizzle on a glaze. Powdered sugar with milk or powdered sugar mixed with boiling water.
Drain and save juice. Dissolve Jell-O in 2 cups boiling water. Add drained pineapple. Chill until slightly thickened, about 1 1/2 hours. Beat cream cheese until smooth. Add pineapple juice. Fold in Cool Whip. Mix in jello.
Brown ground beef, onion and bell pepper. Add soy sauce, salt and pepper. Drain well. In 2 quart casserole dish, spread can of bean dip. Top with meat mixture then pour taco sauce over meat. Top with cheese. Next spread chopped tomatoes, then green onions. Cook in oven at 325°. Can be served as casserole and is great as dip served with chips.
Mix the first 4 ingredients together. Mix remaining ingredients together and put in casserole. Sprinkle 1/2 cup cheese on top. Cook 30 to 45 minutes at 350°.
Add seasonings, butter	and milk to well mashed potatoes. When thoroughly blended, stir in beaten egg yolks, then fold in beaten egg	whites, turn into a dish, cover top with marshmallows and bake at 400° until marshmallows are brown.
Put half of ham, potatoes, onions and cheese in crock-pot. Sprinkle with salt and pepper, then add remaining half of ingredients.
Place fryer breasts and broccoli in layers in baking dish. Top with soup. Bake at 400° until done.
In a small saucepan, cover the quartered potatoes with salted water. Bring quickly to a boil, then turn the heat back to medium and cook until tender, about 8 minutes. Drain; immediately plunge into cold water to stop cooking. Drain again. Pat dry on paper towels and put in large salad bowl.
In baking dish, place chicken in single layer. Drain and rinse sauerkraut; add to chicken with apple and onion. Add wine, salt and pepper. Bake at 350° for one hour. Add small amount of water if dry after 1/2 hour. Cover for last half of baking.
Mix eggs with sugar; mix well. Add salt, vanilla, cornstarch, melted butter and corn syrup. Mix well. Stir in pecan pieces or make a decorative top with halves. Pour into unbaked pie shell. Bake at 425° for 10 minutes. Reduce to 325° for 45 minutes. Bake until knife inserted halfway between center and edge comes out clean. Refrigerate. Freezes well.
Mix hamburger, bread crumbs, egg and seasonings. Make into patties or meatballs and fry. Drain grease. Add cream of mushroom soup, mixed with 1 can milk. Pour on hamburger; let simmer for 15 minutes, or until soup thickens and flavor has gone through the meat.
Measure corn syrup and brown sugar into large saucepan. Cook over medium heat, stirring constantly until sugar is dissolved and mixture bubbles. Remove from heat. Stir in peanut butter and raisins. Add cereal. Stir until coated. With back of spoon, press mixture evenly and firmly into 13 x 9-inch pan, sprayed with Pam. Let cool, cut into 20 bars.
Mix sugar, oil and eggs. Add flour, salt, baking powder and buttermilk. Beat well. In small bowl, mix cocoa, soda, vanilla and hot water. Add to first mixture. This will seem to be thin, but it isn't. Bake in 3 layers. Frost with fudge frosting.
Combine all ingredients in casserole. Bake at 350° for 1 hour. Makes 3 1/2 cups.
Mix first 3 ingredients and put in a 9 x 13-inch pan. Bake for 5
Sprinkle pecans in the bottom of a well-greased 10-inch bundt pan. Set aside. Combine sugar and cinnamon in medium mixing bowl. Cut biscuits into quarters and roll each piece in sugar. Layer in bundt pan. Combine brown sugar and melted butter. Pour over dough. Bake at 350° for 30 to 40 minutes. Cool 10 minutes in pan, then invert onto serving platter.
Mix first four ingredients together in a bowl. Pour mixture over pretzels in roaster. Stir. Heat in oven at 225° for 10 minutes. Stir and heat for another 10 minutes. You can substitute oyster crackers for pretzels.
Saute onion and bell pepper in about 1 cup chicken broth. Add soups and Ro-Tel tomatoes, then diced chicken. Dip corn tortillas in chicken broth just to soften a little. Layer corn tortillas in casserole dish, then soup mixture and grated cheese until all is used. Cheese is the last layer. Bake at 350° for 30 minutes.
Combine eggs, corn and oil; add cheese and mix. Stir in corn meal, baking soda and salt; add shrimp, onions and jalapeno peppers and mix. Bake at 350° for 45 minutes in a greased 9 x 12-inch pan.
Combine ground beef, celery and onion in a large skillet. Cook until meat is browned and vegetables are tender. Drain mixture well. Stir in remaining ingredients. Cover and simmer 30 minutes. Yields 6 servings.
Blend sugar and oil on medium speed of electric mixer and beat well. Beat until light and fluffy. Add pumpkin or bananas and continue mixing at medium speed. Add condiments and continue mixing at low speed. Add flour, baking powder and soda to mixture. Pour in two 9 x 2-inch greased loaf pans and bake at 325° for 65 to 70 minutes. Test with toothpick for doneness. Serve warm or cold.
Pour Epsom salts into a metal or glass bowl. In a separate cup mix glycerine, several drops of food coloring and perfume. Blend well. Slowly add liquid mixture to Epsom salts, stirring until thoroughly mixed. Store in a tightly sealed container.
Pit cherries. Cut up bananas and oranges. Add marshmallows. Cook juice, sugar and egg together until thickened. Cool and add to fruit mixture. Cover and place in refrigerator overnight. Before serving, sweeten whipped cream to taste and fold into fruit.
Mix in a gallon jug. Drain 2 ounces in morning and drink 2 ounces at night. Lowers cholesterol. Lowers blood pressure. Is the equivalent of jogging three miles every day.
Pour boiling water over dates, shortening, sugar and salt; let cool. Add remaining ingredients and beat by hand with wooden spoon. Pour into greased and floured bread pan. Bake at 350° for 1 1/4 hours.
Mix and chill in freezer until mushy, stirring every 20 minutes or so. Makes about 6 quarts.
Heat oven to 350°. Trim meat; cut into serving-sized pieces. Pound to about 1-inch thickness with meat mallet. On a sheet of wax paper, mix flour, salt and pepper. Dip steaks in flour mixture, turning to coat. In large skillet, melt butter with vegetable oil over medium-high heat. Add steaks; brown both sides. During browning, may need additional butter and oil. Put steaks in large baking dish. Sprinkle with onion. Top each steak with 1 tablespoon brown sugar and catsup. Add beef broth to drippings in skillet. Cook over medium heat for about a minute to loosen any browned bits. Add to baking dish. Cover with foil. Bake about 45 minutes. Remove foil during last 10 to 15 minutes of baking. If meat appears dry, add small amount of broth and bake a few minutes longer.
Melt butter, sugar and peanut butter over low heat, stirring. Add Rice Krispies; stir until thoroughly coated. Form into 1-inch balls. Melt chocolate over a double burner. Dip formed balls into melted chocolate. Place on cookie sheet covered with wax paper. Refrigerate until chocolate hardens.
Beat eggs until light colored. Add sugar gradually until mixture thickens. Add remaining ingredients; mix thoroughly. Freeze in a 1 1/2-gallon freezer.
Layer as listed. You can place chips on bottom or just start stacking on a dish. Let stand at least 6 hours in refrigerator.
All vegetables need to be chopped. Mix together. Bring vinegar, water, sugar and salt to a boil. Add vegetables and simmer 3 minutes. Pack in jars and cook in hot water bath 5 minutes. Makes 11 or 12 pints.
Simmer apple juice and cinnamon 5 minutes. Add remaining ingredients and simmer 5 minutes more. Serve hot.
Remove seeds from peppers. Combine remaining ingredients; mix lightly. Fill each pepper with approximately 1/3 cup rice mixture; place in shallow baking dish. Cover. Bake at 350° for 30 to 35 minutes or until thoroughly heated.
Cut the cabbage into quarters and remove the core. Cut each quarter in half and then slice into 3/4-inch slices. Wash and spin or pat dry.
Cook cut up squares and onion in boiling water for 5 to 8 minutes. Drain. Combine soup and sour cream. Stir in carrots. Fold in onions and zucchini. Combine with margarine. Grease casserole and spread 1/2 of stuffing mix on bottom of a 7 x 12-inch pan. Spoon vegetable mixture over this. Sprinkle rest of stuffing mix on top. Bake at 350° for 25 to 30 minutes or hot throughout.
Brown ground beef, onion and pepper in skillet. Drain. Stir in barbecue sauce. Bring to boil; reduce heat and simmer for 5 minutes. Meanwhile, bring water and salt to boil. Stir in rice. Cover; remove from heat. Let stand for 5 minutes. Serve meat over rice. Garnish with shredded Cheddar cheese, if desired.
Whisk eggs. Add chocolate and remaining ingredients in order given. Mix with wire whisk. Last add pecans. Pour into 9-inch pie crust. Bake 25 minutes at 350° or until done.
Melt butter in pan. Pour peaches in on top of butter. Mix flour, sugar and milk together and pour over peaches and butter. Bake at 350° for 45 minutes.
Saute onion, celery and mushrooms until soft. Cook cornbread and let cool. Crumble into a bowl. Mix all other ingredients. Bake at 350° for 1 hour.
Mix ingredients together (after egg is beaten). Roll into about 1-inch balls; place on cookie sheet and press crisscross with fork. Bake at 325° for 15 to 20 minutes. Yields 2 dozen.
Preheat oven to 350°. Grease and flour bundt pan. In a large bowl, combine cake mix, pudding mix, 3/4 cup orange juice, vodka, oil and eggs. Beat until smooth, and pour into bundt pan. Bake for 45 minutes, or until toothpick inserted into middle of cake comes out clean. Cool 10 minutes in pan, then turn out onto wire rack. Glaze with orange glaze.
Place a layer of the pork and beans at the bottom of an ungreased 2-quart casserole. Then add a layer of potatoes. Then a layer of hot dogs. Repeat layers. Top with ketchup, salt and pepper to taste. Bake at 350° for 1 hour.
In a large pot, brown ground beef with chopped onion; drain fat. Add tomato paste, tomato sauce, whole tomatoes and drained mushrooms. Cook macaroni and add to the sauce.
Brown and drain sausage. Combine cheese and next 6 ingredients. Fold in hash browns. Spread 1/2 mixture into greased casserole dish. Top with sausage and rest of potato mixture. Sprinkle with remaining cheese. Cover and bake at 350° for 45 minutes. Uncover. Bake 10 minutes or until heated through.
Prepare cake mix as directed. Pour 1/2 into pan and bake 15 minutes. Over low heat, combine caramels, milk and 1 stick of margarine. Slowly heat until caramels melt and solution is thick (stir continuously). Pour mixture over cake. Sprinkle with chocolate chips and nuts. Pour remaining cake mix on top and bake 15 to 20 minutes until done.
Cook bacon and drain and crumble it. Sprinkle evenly in baking dish. Beat eggs. Add milk, salt and dry mustard together; pour over bacon. Add bread cubes, pimentos and mushrooms. Sprinkle with chives. Bake at 325° for 45 to 60 minutes. To check, use a butter knife. If it comes out clean, it is done. Makes 10 servings.
Mix together sugar, oil and eggs. Add pumpkin, flour, salt, baking powder, cinnamon, nutmeg and baking soda; blend well. Pour into 2 loaf pans. Bake at 350° for 45 minutes.
Mix rice, oranges, celery, green pepper and 1/4 cup almonds in a medium size bowl. In a small bowl blend mayonnaise, lemon juice, seasoned salt and pepper. Add to rice mixture and toss well. Chill.
Brown onion in butter; combine cream of chicken soup, mushroom soup, chicken broth and green chilies. Add pieces of chicken and mix well. In a baking dish place a layer of tortilla chips, a layer of chicken sauce and a layer of grated cheese. Repeat the layers until the casserole is filled. Bake at 350° for 30 minutes.
Beat eggs, margarine, sweetener and vanilla together. Sift flour with soda, cloves and cinnamon. Add to first mixture. Fold in raisins, applesauce and nuts. Pour into a Bundt pan sprayed with Pam. Bake in a 350° oven for 25 minutes. Divide cake into 25 equal portions. Each portion equals: 1 bread, 1 1/2 fat and 1 fruit exchange.
Bake potatoes as directed by your microwave. Cut thin slice from the top of each potato. Scoop out inside leaving a thin shell. Add remaining ingredients except 1/4 cup cheese and paprika to potatoes. Mash until no lumps remain.
Brown chops in pan that can be put in oven (with Crisco) on both sides. Remove from pan and stir in onion and Minute rice until lightly browned. Add soup. Stir and place chops on top. Bake 45 minutes in a 325° to 350° oven. Serve with tossed salad and French bread.
Combine flour, sugar, cinnamon, salt and baking powder in a large mixing bowl. In a small bowl, combine oil, eggs and strawberries.
Cream butter and sugar. Add eggs and beat well. Add dry ingredients alternately with milk and vanilla.
Dissolve sugar and Kool-Aid in water. Add tea and pineapple juice. Add cold water to make 1 gallon. Shake well.