HumbleIntelligence/food-ner-1-Million huggingface dataset:
In 1-quart pitcher, dissolve sugar in lime juice; stir in water. Just before serving, pour lime mixture into punch bowl; add scoops of sherbet and Sprite. Makes about 2 1/2 quarts.
Prepare noodles as directed; cut green pepper and onion in bite-size chunks into ground beef. Cook, covered, until ground beef is brown. (Slow cooking brings out flavor of pepper and onion.) Heat Ragu in saucepan. Combine all ingredients in 9 x 13-inch baking dish with sliced pepperoni; sprinkle grated cheese on top. Bake at 350° until cheese is melted or bubbling. Serve with tossed salad and garlic bread. Serves 8.
Cream together brown sugar, white sugar, shortening, vanilla, eggs and water. Add flour (unsifted), baking powder and baking soda. Beat thoroughly. Add quick oats and mix by hand until blended. Place small balls on cookie sheet and bake at 375° for 7 or 8 minutes. Do not overbake.
Mix all ingredients (not preserves) together. Press 3/4 of mixture into a 9 x 13-inch greased pan. Spread about 3/4 of the apricot preserves or jam over dough. Roll out remaining dough and cut into strips. Place in a crisscross design over top of the preserves. Bake at 325° for 25 to 30 minutes. Cool and cut into 2-inch squares.
Crush cookies, all but 5. Spread on bottom of a 9 x 13-inch pan. Melt butter. Spread on top of cookies (do not mix). Press with back of spoon. Refrigerate.
Mix mayonnaise and sour cream together. Add Accent, dill weed and parsley flakes; mix well. Refrigerate until cold or overnight preferred. Makes large bowl full; serves 10 to 15 people.
Cut beef into very small pieces. Then stir all ingredients well and refrigerate overnight. Especially good on crackers.
Dump all ingredients into a baking dish and mix together. Bake at 350° for 1 hour. If fresh corn is used, add 1/4 teaspoon salt.
Mix orange jello with 2 cups hot water and frozen orange juice. Toss in mandarin oranges and pineapple. Let set until hard. Mix pudding as directed. Pour over jello mixture.
Mix cool whip, sour cream and jello together. Fold in remaining ingredients. Press into serving dish. Freeze overnight. Slice before serving. Serves 8.
Mix flour, corn meal, 1/2 onion, 3/4 cup milk and eggs. Set aside half mixture to use for batter. Add remaining milk and onion to make hush puppies.
Preheat oven to 325 degrees. Generously grease a 2 quart baking dish. Arrange apple slices in an even layer in baking dish. In a small bowl, mix together, 1/2 cup sugar, cinnamon and 1/2 cup pecans. Sprinkle mixture over apples. In a medium bowl, mix together flour, 1 cup sugar, baking powder and salt. In separate bowl, whisk together egg, evaporated milk and melted butter. Pour milk mixture into flour mixture all at once, and stir until smooth. Pour mixture over apples, and sprinkle top with 1/4 cup pecans. Bake for 55 minutes.
Combine all dry ingredients. Add 1/2 of all liquid ingredients (Crisco, egg and buttermilk), except bananas. Mix well. Add rest of liquid ingredients. Mix well. Add bananas. The more ripened the bananas the better!
Place chocolate in large casserole. Microwave for 2 to 3 minutes until melted. Stir in coconut and cornflakes. Spoon onto waxed paper and form into nests. Decorate each with 3 or 4 jelly beans.
Melt marshmallows in milk; cool thoroughly. Whip cream; fold into milk and marshmallow mixture. Add fruit and nuts. Place half of crumbs in a 13 x 9-inch dish. Add mixture and cover with remaining crumbs. Chill for several hours. Serves 12 to 15.
Beat together sugar and eggs. Add flour, baking powder, salt, apples and nuts. Stir. Place in ungreased baking dish 9 x 12-inch. Bake at 350° for 45 minutes. Serve plain, with whipped cream or ice cream.
Mix all ingredients; simmer over low heat. Stir occasionally to dissolve honey. Serve hot. Go to bed. Don't get chilled if you perspire. Use at bedtime.
Combine all ingredients except shrimp in a stockpot and bring to a boil. Reduce heat to simmer. Add shrimp 5 minutes before serving. As soon as they are pink and firm, soup is ready. Serve with French bread. Serves 4.
Cream butter and sugar. Add egg and vanilla; mix well. Sift flour, baking soda and salt together; add to creamed mixture and mix thoroughly. Add chopped nuts. Drop by teaspoon 1 1/2 inches apart onto lightly greased cookie sheet. Bake at 350° for about 12 to 15 minutes. Makes about 5 dozen.
In a saucepan, melt 2 sticks margarine, 4 tablespoons cocoa and 1 cup water. Remove from heat. In a bowl with a mixer, mix eggs and sugar. Mix 1/2 cup milk and vinegar together and add to eggs and sugar. Add flour, baking soda and 1 teaspoon vanilla, gradually adding melted cocoa and water mixture. Batter will be thin. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 30 minutes. During the last 10 minutes cake is baking, make topping.
Cream butter, powdered sugar and flour. Mix well. Press into 13 x 9-inch prepared pan. Bake 20 minutes at 325°.
Grease cooking dish. Place chicken in dish. Add rice. Sprinkle with salt and pepper. Mix soups and water together. Pour over rice. Bake at 350° for 1 hour.
Grease two 9 x 5 x 3-inch loaf pans. Blend eggs, sugar and oil. Add flour, baking powder, soda, salt and cinnamon; mix well. Add zucchini and vanilla. Add nuts. Bake at 350° for 45 minutes, or until bread springs back when lightly touched or tester inserted in center comes out clean.
Cook chicken until tender (about 30 to 35 minutes) in 4 cups water. Pour off broth and save; let chicken cool and cut into pieces. Cook rice in chicken broth. Boil or saute onions and peppers until soft. In a greased (large) casserole dish, lay chicken in bottom. Place cooked rice on top. Put onions and peppers on top of rice. Cover this with the cream of mushroom and cream of chicken soups. Bake at 350° for 20 minutes. Remove from oven and cover with cheese. Bake for 10 minutes more.
Combine all ingredients, except nuts, and beat. Stir in nuts. Bake at 350° for about 1 hour. Makes 1 large cake or 2 average cakes.
Melt margarine. Add eggs and sugar, then add remaining ingredients. Pour this mixture into a pie shell. Bake at 350° for 30 minutes.
Boil 10 minutes. Remove from fire. Add alum. Stir 6 minutes. Cool until next day. Put in jars cold and seal.
Blend all ingredients in blender. Put in deep-dish pie shell. Bake in 375° oven for 1 hour.
Beat eggs- add sugar and mix well- add all other ingredients except milk. Pour into ice cream freezer and top off with 1/2 gallon of whole milk.
Mix baking mix, milk and cheese until soft dough forms, mix well. Drop dough by spoonfulls onto ungreased cookie sheet. Bake 8 to 10 minutes or until brown. Mix margarine and garlic powder. Brush over warm biscuits before removing from cookie sheet. Serve warm.
Mix all ingredients. Pour over tomatoes. Sometimes I add sliced onions, artichokes, fresh mushrooms, etc.
Cook carrots in boiling salted water. Drain; add onions and green peppers. Mix and boil tomato sauce, sugar, vinegar, salt, dry mustard, Worcestershire sauce and pepper. Pour over carrot mixture. Cover and refrigerate. Serve hot or cold.
Dissolve orange drink mix in pineapple juice. Add instant pudding mix. Stir until thick. Fold in pineapple and oranges. Chill overnight. Before serving, add apples and bananas.
Preheat oven to 400°. Combine first 5 ingredients in a bowl. In a separate bowl, combine dry ingredients. Fold berries into bowl of dry ingredients and then combine contents of two bowls together (if using cranberries, increase brown sugar to 1/2 cup). Fill paper lined or greased muffins tins and bake for 20 to 25 minutes.
Preheat oven to 375°. Place chicken breasts on bottom of deep, stainless steel, nonstick pan. Sprinkle the parsley, rosemary, garlic and pepper over chicken. Place a layer of cut potatoes across chicken. Sprinkle 1/2 cup of peas over potatoes. Pour wine over mixture. Add another layer of potatoes and peas. Add more wine, if desired. Place onion slices over mixture. Sprinkle with more pepper, garlic and rosemary. Cover with foil. Cook for 1 1/2 to 2 hours. Serves 4.
Brown hamburger and cool. Grind cheese, onion and spam, mix with hamburger and sauces. Spread on bun or bread and broil until cheese bubbles.
Mix margarine, granulated and brown sugars, pudding and vanilla until smooth and creamy. Then beat in eggs. Gradually add flour and baking soda. Stir in chocolate morsels. Drop by teaspoons onto ungreased cookie sheet. Bake at 375° for 7 to 8 minutes.
Dissolve yeast in warm water; stir in sugar and half the flour. Beat until smooth. Add egg, shortening and remaining flour. Mix well. Put out on floured pastry board and knead until smooth, adding enough flour to keep from sticking. Put in bowl and let rise until double in size (should take about 45 minutes). Turn out on pastry board, knead lightly and shape into rolls. Place in pan and let rise until doubled. Bake in preheated oven at 400° for 15 to 20 minutes. Makes 18 good-sized rolls.
Sift flour once. Measure and sift 4 more times. Beat egg whites and salt with flat wire whisk. When foamy, add cream of tartar and continue beating until eggs are stiff enough to hold up in peaks, but not dry. Fold in sugar carefully, 2 tablespoons at a time, until all is used. Fold in flavoring, then sift small amount of flour mixture and fold in carefully. Continue until all is used. Pour batter into ungreased angel food pan and bake in slow oven. Begin at 275°. After 30 minutes, increase heat slightly (325°) and bake 30 minutes more. Remove from oven. Invert pan 1 hour.
Combine ingredients; mix well. Store in airtight container. To serve, spoon 2 to 3 heaping teaspoonfuls into mug and mix with hot water or milk.
Place hot, cooked fettuccine in 2-quart casserole. Stir in light cream, sour cream, butter, green onions and garlic powder. Heat on full power for 5 to 7 minutes or until heated through. Stir in Parmesan cheese. Serve immediately.
Combine beef bouillon, cornstarch, garlic powder (1/4 teaspoon), ginger and water in a cup and mix thoroughly into a sauce; set aside.
Mix croutons, stick margarine and water together (lightly). Pour 1/2 into casserole. Mix chicken or turkey, onion, mayonnaise, celery and salt together. Put into casserole on top of last mixture. Put remaining crouton mixture on top. Beat 2 eggs; add milk. Pour evenly over bread mix. Cover with foil. Bake at 325° for 40 minutes. Put grated cheese on top. Bake 10 more minutes.
In an 8 x 8 x 2-inch pan, sprayed with Pam, layer half of the bread cubes. Mix applesauce, 1/8 teaspoon cinnamon and nutmeg. Spread over bread cubes. Layer remaining bread cubes on top. Drizzle Butter Buds on top.
Bring water to boil and pour over tea bags. Cover and steep 5 minutes. Discard tea bags and set tea aside. Combine pineapple juice and next 3 ingredients in a large Dutch oven; bring to a boil. Tie cinnamon stick and cloves in a cheesecloth bag. Add spice bag and tea to juice mixture. Reduce heat and simmer 10 minutes. Makes 1 gallon.
Mix the first 6 ingredients. Cook for 20 minutes. Mix in beans in casserole. Crumble bacon over top. Bake for 1 hour at 350°.
Drain beans and mix together. Mix into a bowl or jar the chopped pepper, sugar, vinegar, oil, salt and pepper and pour over beans. Marinate, covered, overnight. Stir a few times. Double or triple the recipe for large picnics. Recipe alone serves 10 helpings. Enjoy!
Mix sugar and cream cheese in a bowl. Gradually beat in milk until well blended and smooth. Stir in whipped topping, mixing well. Spoon about 1/3 cup of mixture into each dessert shell. Garnish as desired. Serve immediately. Refrigerate leftovers. Have fun making different faces on the cakes.
Combine ingredients. Chill. Pour over chilled cooked shrimp or white lump crab meat.
Blend shortening with sugar and eggs. Add chopped prunes. Stir in milk. Add sifted dry ingredients. Pour into greased and floured pans. Bake at 350° about 25 minutes; cool.
Saute onions and celery in 1/2 cup oleo (margarine); may use less. Place all ingredients in a 2-quart casserole, grating cheese on top. Bake at 350° until cheese is browned, about 25 minutes.
Stir together butter, peanut butter, coconut and powdered sugar. Let stand for a few minutes. Shape mixture into balls. Melt paraffin wax & chocolate morsels in sauce pan. Dip ball into mixture and place on wax paper. Store in refrigerator.
Process cheese until smooth. Stir in olives, green onions and basil. Shape into ball. Cover and chill. Serve with toasted pita wedges, chips or French bread slices.
Beat egg yolks with sugar, vanilla, salt and water until light and fluffy. Add flour and stir in pineapple.
Add alternately. Fold in 6 egg whites (beaten). Flavoring can be any kind you like. Bake 1 1/2 hours at 350°.
Mix all ingredients. Pour into greased 1 1/2-quart round casserole dish. Bake, uncovered, for 1 hour at 375°.
Cook, drain and cool carrots. Cut pepper and onion into rounds and mix with carrots. Mix the next 8 ingredients together and pour over vegetables. Cover and marinate 12 hours or more in the refrigerator. Drain and serve. This will keep for about 2 weeks in the juice.
Roll canned biscuits in cinnamon and sugar. Put nuts in angel food cake pan. Layer biscuits all around. Melt butter, brown sugar and water. Boil for 2 minutes and pour over biscuits. Bake at 350° for 25 minutes.
Cook ground beef and onion together until done. Add soups, plus 2 cans full of water. Add cooked potatoes. Mix. Place in casserole dish. Make biscuits as directed on Bisquick box. Cut to fit on top of casserole dish. Bake at 400° for 20 to 25 minutes, or until biscuits are done.
Mix flour and alum together in a bowl. Heat to boiling the water, salt, oil and food coloring. Stir liquids into dry ingredients. Knead until smooth. Store in airtight container.
Cream the cream cheese and sugar together. Add pineapple, strawberries, bananas and pecans. Fold in Cool Whip. Pour in 2 bread pans or a 9 x 13-inch Pyrex pan. Freeze. Can be kept in freezer 6 to 8 weeks.
Baste meat with vinegar and water while cooking. Just before done, baste with sweet and sour sauce.
Sift the baking powder, flour and salt together into a large mixing bowl. Break the egg into the bowl; add the milk and stir until the batter is smooth (you can beat the batter with an eggbeater instead if you like). Add the oil and mix. Melt 1 tablespoon butter in a large skillet over medium heat. Tilt the skillet to cover the bottom with the melted butter. Pour in the batter a little at a time to make circles about 2 1/2 inches across. Make sure you leave room between the pancakes; be careful because the batter spreads out. When the pancakes are full of bubbles, but before the bubbles burst, turn them with a pancake turner. Cook until the bottoms are browned. Use the pancake turner to remove them from the skillet and stack them up on a plate. Cover the plate loosely with aluminum foil to help keep the pancakes hot. Melt another tablespoon of butter in the skillet and cook a second batch the same way and a fourth if you still have some batter left.
Cover bottom of a roasting pan with foil, leaving generous overlap. Sprinkle half of the package of onion soup mix over the foil and half of the can of mushroom soup. Lay meat on top and sprinkle remaining dry soup and mushroom soup on top of meat. Fold foil over top and seal airtight. Bake in 300° oven for 3 hours or until meat is done. This beef makes its own gravy. I also bake it in a covered casserole dish.
Fix stuffing by directions on box but add 1 cup water, onion and pepper. Add crab meat and mix. Put in a baking dish and set oven for 350° for about 1 hour.
Let cheese stand at room temperature until soft. Beat cheese until fluffy and gradually add condensed milk. Stir well until mixed. Add lemon juice and vanilla extract and stir well. Chill to 3 hours (don't freeze), then garnish top with cherry filling.
Mix thoroughly pumpkin, eggs, sugars, spice and milk. Pour into ungreased 13 x 9 pan. Sprinkle dry cake mix over top. Drizzle melted margarine over cake mix. Scatter with chopped pecans. Bake 350° for 75 minutes.
Boil beef until done. Add diced potatoes, salt, pepper, onion salt and flour to thicken stew. Cook until potatoes are tender.
Soak bread in water	and make smooth. Mix together beef, eggs, salt, pepper, oregano, garlic, parsley, 1/2 cup cheese and undrained bread. Shape into small balls. Brown meat balls evenly. Drain off excess fat; add wine and 1/2 cup water.	Place mushrooms and green peppers over meat balls. Cover and	bake in	350° oven for 15 minutes. Transfer meat balls to serving dish.
Cream shortening & sugar. Add eggs, sour cream & vanilla. Sift dry ingredients together. Add to creamed mixture & blend. Roll out on floured board. Cut into shapes. Bake at 350 for 15-18 minutes. Sprinkle with sugar before baking for sugar cookies. Frost after baked & cooled for holiday cookies.
Preheat oven to 350°. Place meat in a large bowl. Add rice, onions, salt, pepper, Worcestershire sauce, ketchup and garlic powder. Mix all these ingredients together with your hands.
In saucepan, melt chocolate pieces over low heat. Remove from heat. Stir in sugar, water, corn syrup, rum extract, butterscotch flavoring and vanilla extract. Fold in vanilla wafers and nuts. Shape mixture into 1-inch balls using 2 teaspoons of mixture for each. Roll in additional sugar. Store in an airtight container and refrigerate. Makes about 4 dozen.
Wash and examine cucumbers. If small, use the whole cucumber. If large, cut into strips. Pack into glass jars. Mix mustard, sugar, salt and spices together. Add the vinegar slowly, stirring well. Pour the brine over the pickles and seal. Put in a cool, dark place. After a week they are ready to eat and you don't have to heat the brine.
Cut chicken in bite size pieces. Place in a large bowl; add water chestnuts, grapes, celery, almonds and pineapple. Mix some of the mayonnaise with curry powder, soy sauce and lemon juice. Add to the chicken mixture. Tossing gently, add more mayonnaise as you need it. Chill for several hours. Spoon into nests of lettuce leaves. Garnish with slices of lemon. Serves 12.
Mix all ingredients well, then separate and roll in links approximately 2-inches thick. Wrap in tinfoil and refrigerate for 24 hours. Remove from foil and bake on raised rack so meat is not in grease, for 35 minutes. Then turn rolls and bake on other side for 35 minutes. (Bake 1 hour and 10 minutes total time.) Bake at 350°. Cool and slice. We often use meat casings instead of tinfoil. Meat may be baked in casings.
Mix together (better than you would a meat loaf). Put into loaf pan and refrigerate overnight. Next day slice, salt and pepper, flour and brown meat on both sides. Put back in a baking dish with 1 can cream of mushroom soup and 1 can water or 1 package herb brown gravy mix and 1 jar Heinz mushroom gravy. Bake at 350° for 30 to 40 minutes.
Mix until thickens. Layer with crushed Nilla wafers and fresh blueberries. Repeat layers in parfait glasses or in tall narrow serving glass/dish. Can be served immediately or chill for soft cookies.
Cream the margarine and shortening with sugar until light and fluffy. Add vanilla and beat well. Add eggs one at a time and continue beating after each addition. Sift together the flour and baking powder. Add alternately to creamed mixture with milk. After batter has been well mixed, roll walnuts in flour and add to batter. Bake at 325° for 1 hour and 15 minutes until done in a well-greased and floured tube pan.
In large mixing bowl place chopped meat, garlic, parsley, bread crumbs, egg, eggplant, salt and pepper. Make into small balls and fry in hot olive oil until brown on all sides. Drain on rack then place in your favorite tomato sauce and simmer 45 minutes. Serves 5 to 6.
Remove skin (optional). Heat oven to 350°. Wash chicken parts. Dry on paper towel. Put tomato juice in baking dish; roll chicken in tomato juice, leaving the chicken skin side down. Sprinkle spices over chicken. Bake for 1 hour in 350° oven. Turn chicken over and bake an additional 1/2 hour or until tomato juice is absorbed by chicken in an 8 x 8-inch baking dish.
Brown ground beef and Italian sausage; drain. Saute onion in skillet; set aside. Combine meat, onion and all other ingredients, except noodles, in large stock pot. Add about 1 can of water to ingredients. Simmer (the longer, the better). Cook noodles in water just until tender. Combine with sauce; simmer no more than 20 minutes.
In a mixing bowl, drain and flake salmon, removing and discarding skin and bones. Add potato, egg and garlic powder. Mix well. Form into patties. If necessary to make patties more firm (hold together), add some corn flake crumbs. Fry in bacon drippings or vegetable oil at 350° for about 5 minutes on each side, or until brown. Serve hot.
Saute sausage, onion and pepper. Drain. Combine with remaining ingredients, except cheese. Cook in a 2-quart dish. Top with cheese and bake at 350° for 25 to 30 minutes.
Peel, slice and cook carrots over high heat for 10 minutes until tender. Drain and cool. Add onion and pepper. Combine other ingredients and pour over vegetables. Marinate overnight. Will keep for 2 or 3 weeks chilled. Drain to serve as used.
Stir together flour, sugar, salt and baking powder; set aside. In large mixing bowl, combine cereal and milk. Let stand 20 minutes or until cereal softens. Add egg and oil; mix well. Add flour mixture, stirring only until combined. Portion batter evenly into 12 lightly greased 2 1/2-inch muffin pan cups. Bake in 400° oven for about 25 minutes or until lightly browned. Serve warm. Yields 12 muffins.
Spread out crescent rolls on bottom of greased 13 x 9-inch baking dish. Place Canadian bacon over crescent rolls, followed by 1 cup Swiss cheese. Carefully drop eggs one at a time onto cheese and bacon layer. Be careful not to drop yolks. Pour cream over eggs and sprinkle remaining cup of Swiss cheese. Bake at 400° for 25 minutes. Slice into squares and serve.
*Put small amounts of oatmeal in a blender until it turns to powder; measure out 5 cups oatmeal, not 5 cups powderized oats.
Combine peanut butter, peanuts and syrup. Add raisins. Make into balls and roll in coconut.
Wash potatoes; prick with fork. Bake at 425° for 45 minutes to 1 hour. Cut into lengthwise and scoop out potato. Set shells aside. Mash potato; add margarine, then beat in sour cream. Season with salt and pepper. Stir in cheese and onion. Spoon mixture back into shells and place in a 10 x 6 x 2-inch baking dish. Cover and refrigerate for 2 to 24 hours. Before serving, bake, uncovered, at 425° for 35 minutes. Sprinkle with paprika.
Crush wafers and place in a large mixing bowl. Add marshmallows, nuts and milk. Mix well. Form into small balls. Roll in coconut. Refrigerate. Yields 4 dozen.
Scrape parsnips; slice crosswise. Cook until tender in salt water; drain and place in casserole. Add sugar and butter. Bake in moderate oven until liquid is low.
Grind peppers, pears and onions and squeeze juice out. Add to vinegar, sugar, salt and turmeric. Cook 10 minutes. Put in jars and seal while hot.
Cook spaghetti until almost tender. Add cheese to melt. Add 1 can water to soup. Mix together with ham. Cook at 350° for 15 minutes. Let stand 10 minutes. Serve hot.
Fix Rice-A-Roni according to directions on package. Alternate with browned sausage, drained and browned hamburger. Pour tomato sauce over top; sprinkle with cheese. Cover and bake 30 minutes at 350°.
Fry bacon until crisp. Drain on paper towel. In bacon drippings, saute onions for 1 minute. In large pan, put water, vinegar, sugar and 2 tablespoons of bacon drippings. Bring to a boil. Add onions and lettuce broken into bite size pieces. Turn heat off, leaving pan on burner and toss ingredients to coat or wilt the lettuce. Crumble the bacon and add to lettuce; toss again. Serve slightly warm.
Break angel food cake into bite size pieces. Mix Cool Whip, sour cream and dry vanilla pudding. Mix together. In a trifle or punch bowl, layer pieces of cake, Cool Whip mixture and then blueberry filling. Repeat layers until all is used, ending with blueberries on top. Chill overnight or several hours before serving.
Mix together mayonnaise, sour cream, celery seed and salt for dressing. Set aside. Line a 9 x 13-inch casserole dish with part of potatoes, cucumbers, onion and dressing. Make 2 or 3 layers. Sprinkle top with parsley. Chill for 8 hours or overnight.