HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix punch mix, cold water and Kool-Aid, stirring well. Add sugar; stir until dissolved. Add fruit juices; mix well. Serve from punch bowl with ice ring or ice cubes, if desired.
Blend together cream cheese, sugar and mayonnaise. Add and mix by hand the whipped cream, fruits and nuts. Freeze in paper lined muffin pan.
Shred vegetables in food processor, and pour into a bowl. Add vinegar, sugar, salt, and spice. Put into a boiling pot, and boil until transparent. Piccallily is ready to be canned. Yield 4-5 pt.
Mix all ingredients, except paprika. Roll into ball. Roll in paprika. Wrap in plastic wrap and refrigerate overnight. Serve with different kinds of crackers or bread sticks.
Slice tomatoes 1/4-inch thick. Season cornmeal with salt and pepper. Dredge tomatoes in cornmeal. Fry immediately in hot oil until golden brown. Drain on paper towels. Yield 2 servings.
Bring chicken rice soup to a boil and dissolve in the jello. Stir well, set in refrigerator until partially set. Whip cream and fold in jello. Fold in rest of ingredients. Spread in a 9 x 13-inch glass dish. Let sit overnight and serve.
Soften and mix cream cheese and margarine. Stir in sugar. Add eggs and vanilla; blend until smooth. Stir in cake flour. Blend mixture until doughy texture. Pour in Bundt pan and bake for 1 1/2 hours at 300°.
Cook chicken until meat is tender. Take meat out and pull off bones. Drop pastry in chicken broth, one piece at a time. Lower heat and cook until pastry is tender. Place meat back in pot and enjoy.
Slice potatoes. Put in casserole in layers with onion and cheese. Add a little milk, not too much. Bake in oven about an hour or until potatoes are soft at 350°.
Dissolve yeast in warm water. Scald milk and pour into a large mixer bowl. Add shortening and sugar. Beat on low speed for a few seconds. Add 1 cup flour, yeast and beaten egg. Beat on medium speed for 2 minutes. Cover bowl with damp cloth. Put in warm place for 15 minutes. Add remaining flour. Stir with spoon. Turn dough on floured surface and knead lightly. Shape as desired. Cover and let rise about 20 minutes. Bake at 425° for about 20 minutes.
Combine all; stir well. Cover; refrigerate 24 hours, stirring occasionally.
Toss chicken, celery, grapes, pineapple and 3 tablespoons of nuts together lightly. Gently mix salad dressing and chicken mixture. Chill. Serve on a bed of lettuce leaves. Garnish with remaining nuts. Makes 6 (1-cup) servings.
In a blender, blend well the cream cheese and sour cream or yogurt. Mix in garlic, chives and parsley. Season with salt and pepper to taste. Turn into small shallow dish and chill 3 hours. Serve with crackers, bread sticks or raw vegetables.
Combine rice, soups, water and onion. Place in bottom of baking casserole. Melt butter. Thoroughly spread over chicken, using it all. Salt and pepper chicken and lay on top of rice. Bake at 350° for 45 minutes or until chicken is tender and rice is done to taste.
Combine all ingredients in saucepan and bring to boil. Simmer for 15 minutes. Marinate meat in sauce in refrigerator. Great on pork.
Beat eggs until fluffy. Add sugar, vanilla, oil and zucchini and mix well. Add dry ingredients and mix. Stir in pineapple and cinnamon. Bake in large greased and floured cake pan at 325° for 1 hour. Frost with cream cheese frosting. For a spicy cake add:
Cook noodles until done; drain and rinse with cold water. Cut up cheese and onion. Break up corned beef and add noodles, cheese, onion, soup, milk, salt and pepper. Mix well. Pour into buttered casserole. Garnish with buttered bread crumbs. Bake at 350° for 45 minutes; take cover off last 15 minutes.
Mix cream cheese (soft) and onion soup mix. Spread mixture on ham (thin). Roll up. With a sharp knife, cut in 3/4-inch pieces. Refrigerate.
Mix shortening and peanut butter in with flour. Add sugar, egg and vanilla. Add tablespoon of milk. Mix all together until blended. Make in to 1-inch balls. Place on cookie sheet. Flatten with a fork. Bake at 350° for 10 to 15 minutes or until brown.
Saute onion in butter. Mix all ingredients together in large bowl. Mix well. Turn into buttered casserole dish. Bake at 350 for 45 minutes.
Combine all ingredients, except potatoes, and bake 1 hour at 350°. Reduce to 325° and bake for 2 hours. Add potatoes and bake another hour at 325°.
Combine and dissolve Jell-O, sugar and boiling water. Stir in buttermilk, lemon juice and lemon peel. Put into freezer tray and freeze. Break into chunks. Beat until smooth. Add stiffly beaten egg white. Return to freezer.
Beat butter in large bowl at medium speed of an electric mixer. Gradually add 2 cups sugar, beating well. Add eggs, one at a time, beating after each addition. Combine flour with baking powder. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in flavoring.
Combine all ingredients. Form balls and place in greased muffin tins. Bake at 350° for 45 minutes.
Cream butter and sugar well. Beat in egg. Mix in molasses. Sift flour with baking soda and spices. Add to butter mixture gradually, mixing thoroughly after each addition. Chill overnight.
Squeeze cottage cheese dry in a piece of cheesecloth. Press through a sieve. Cut shortening into flour and salt until it looks like meal. Add cottage cheese and mix well with a fork until it forms a ball of dough. Roll out on a lightly floured surface. Bake in 8 or 9-inch pie pan. For a cream pie, bake shell at 400° for about 20 minutes.
Put small mound of baking soda in pie plate. Mix vinegar and food coloring. Add liquid to baking soda. Mixture will bubble and fizz just like volcano.
Preheat oven to 350°. Grease well and flour two (9-inch) round layer pans or 1 (13 x 9 x 2-inch) oblong pan. Sift flour. Cream shortening until soft. Gradually add sugar, beating until light and fluffy after each addition. Add eggs and vanilla. Beat until thick and lemon colored. Add flour and bananas, alternately. Blend well after each addition. Bake 35 minutes for round layers. Bake 45 minutes in oblong pan.
Melt oleo, oil, cocoa and water together and bring to boil; then pour this over sugar and flour. Mix and add eggs, soda, vanilla, buttermilk and cinnamon. Mix well; batter will be thin. Grease cookie sheet and bake at 350° for 20 minutes.
Fill crust with corn; dot with butter. Salt and pepper to taste. Add enough milk to moisten. Cover with top crust. Bake at 400° for 30 minutes.
Trim fat from brisket, and place in crock-pot. Cover brisket with next 3 seasonings. Add 1/2 bottle of liquid smoke. Mix well. Cover overnight and all the next day on low. Two to 3 hours before serving, remove brisket and slice thin (or shred each piece of meat with a fork). Drain off most of liquid before returning brisket to crock-pot then cover with barbecue sauce. Continue cooking 2 to 3 hours. Serve with potato rolls as sandwich or as meat dish.
Mix vinegar, Worcestershire sauce, mustard, sugar and cheese with other ingredients. Mix together with cooked and drained spaghetti noodles. Mix together remaining ingredients after placing in 2 large casserole dishes. Bake in 350° oven for 30 to 40 minutes. Cover with foil while baking in a 9 x 13-inch dish is helpful.
Sift together flour, soda, salt and cinnamon. Combine sugar, salad oil and pumpkin. Mix well. Add eggs, one at a time; beat after each egg. Gradually add the sifted ingredients. Mix well. Bake in greased tube pan at 350° for 1 hour. Cool and frost.
Combine sugar, milk, cinnamon and margarine. Bring to a rolling boil. Boil for 1 minute. Stir in vanilla, salt and pecan halves. Pour into a lightly buttered baking sheet. Cool and separate.
Put all ingredients into food blender, except 3/4 cup salad oil. Blend 15 seconds on medium speed. Turn blender to high speed and dribble in remaining oil. Keep refrigerated. Yields about 1 1/2 cups.
Spread butter on bottom and sides of an 8 or 9-inch pie pan. Sprinkle coconut and press evenly into the butter. Bake in a preheated 300° oven for 15 to 20 minutes or until brown. Fill with cream filling.
Mix mayo, vinegar, milk and sugar. Add rest of ingredients. Keeps 2-3 weeks in fridge.
Mix the first 3 ingredients together and let sit for 1 minute. Mix the next 3 ingredients with the above apple mixture. This will be a thick batter. Spread in a greased 9-inch pan and bake at 350° for 30 minutes. Remove from oven and eat while warm, especially good with the following sauce.
Combine first 3 ingredients. Press in 13 x 9-inch pan and bake at 350° for 18 to 20 minutes. Cool completely. Melt 1/2 cup butter, add coconut and 1/2 cup pecans and cook over low heat until golden brown. Cool completely. Combine cream cheese and condensed milk. Beat on medium speed until smooth. Fold in Cool Whip. Layer cheese mixture, caramel sauce and coconut mixture over crust. Cover and freeze until firm. Then transfer to refrigerator and keep in refrigerator until gone.
Add vegetables to beans. Place in 9 x 13-inch baking dish. Combine catsup, molasses and brown sugar. Pour sauce over all. Place bacon strips on top. Bake 1 hour in 325° oven.
Drain pears; reserve liquid. Put pears in blender with whipping cream. Blend. Add cream cheese and banana; blend. Add enough water to juice to make 1 cup. Boil and add Jell-O. Stir until dissolved. Pour Jell-O into blender. Blend all together. Pour into a bowl. Refrigerate. Allow to set. Sprinkle walnuts on top. Cover.
Mix flour with salt and pepper. Coat liver with flour mixture. Brown in Crisco. Then in deep baking dish, arrange liver and onions in layers. Brown remaining flour until dark brown. Add to liver and onion and pour in bouillon, dissolved in water for gravy. Bake in oven 1 1/2 hours at 300°. Salt to taste.
Take biscuits and cut holes in center. Cook in grease in small saucepan. When brown, remove and dip in frosting.
Saute onion and celery in butter until clear. Mix with remaining ingredients, except noodles. Bake at 350° for 55 minutes. Remove from oven and top with chow mein noodles. Return to oven and bake 10 more minutes.
Make roux in a heavy skillet, cooking until mahogany-colored. Add onions, green pepper and celery to hot roux. Cook, stirring often, until vegetables are slightly wilted and transparent, about 5 minutes. Stir in tomato paste, cayenne and black pepper. Stir in crawfish tails. Slowly stir in stock or clam juice. Season with salt. Reduce heat. Simmer, uncovered, 45 minutes.
Fill a buttered baking dish half full of sliced apples. Add sugar; pour over them a mixture of the butter, water, sugar, flour and baking powder. Bake at 350° oven until browned. Serve with cream or milk.
Combine crumbs, cinnamon and salt. Stir in milk and vanilla, mixing well. Add chocolate and nuts, blend thoroughly. Turn into a lightly greased 9-inch pan. Bake at 350° for 15 to 20 minutes or just until done. Turn out on rack to cool. Cut in	40 pieces, sprinkle powdered sugar over top if desired, approximately 44 calories per piece.
Combine first	3 ingredients	in a small mixing bowl; beat well. Add	milk, corn and salt, stirring well.	Melt butter in a	1 1/2-quart casserole dish, then pour in corn mixture. Bake at 400° for 45 to 60 minutes or until firm and golden brown. Yield: 4 servings.
Mix dry ingredients together well. Add eggs, pumpkin, oil and vanilla. Bake in 4 one pound coffee cans or bread pans approximately 50 minutes at 375°.
Cook fettuccini according to package directions. Drain. Heat butter and garlic in skillet on medium until garlic is lightly browned. Add half and half, Crab Delights and pepper. Heat about 3 minutes or until mixture just begins to bubble, stirring occasionally. Add Parmesan cheese. Stir for 1 minute. Remove from heat. Toss Crab Delights sauce with fettuccini. Serve immediately with additional Parmesan cheese, if desired. Makes four (1 cup) servings.
Combine all ingredients; mix well. Store in airtight container. Use 3 heaping tablespoonfuls per cup. Fill up with boiling water. Good with marshmallows.
Brown ground beef and onion in iron skillet. Leaving in skillet, add soup and water; mix well. Prepare corn bread mix as package directs; spoon onto ground beef mixture. Bake at 400° for 30 to 35 minutes.
Mix egg, sugar, flour and margarine. Do not beat, will be sort of pasty. Put generous layer of peaches in a baking dish. Sprinkle with cinnamon. Cut several slices of light bread in 2 inch strips. Lay closely over peaches, then pour paste mixture over bread and peaches. Bake at 350° for 30 to 35 minutes or until bread is slightly brown.
Beat pudding mix and milk until thick. Fold in thawed Cool Whip; blend well. In 9 x 13-inch pan, put down a graham cracker layer, then spread pudding mixture on graham cracker layer. Layer graham crackers on top. Frost with chocolate icing. Chill 1/2 hour, then serve. Serves 8 to 15.
Grind apricots and slowly bring all ingredients to a bubble, then cook for 10 minutes, stirring often. Cool enough to handle, then roll small stick size in granulated sugar. Put on waxed paper to cool and cut.
Mix crackers, sugar and margarine. Press into a 9 x 13-inch pan; save 3/4 cup for top.
Cream the sugar and eggs. Add the pineapple, flour, baking soda, salt and nuts. Mix well. Bake in greased 9 x 13-inch pan at 350° for 35 to 40 minutes. While cake is hot, prepare the icing and spread on cake.
Combine all ingredients and place in a sprayed 1-quart casserole. Place in a pan of hot water. Bake at 350° for 50 minutes or until center is firm. Great with chicken or turkey.
Blend together soup, oil, sugar, vinegar, mustard and Worcestershire sauce. Layer carrots, peppers, onions and celery. Pour first mixture over layers of vegetables and let set overnight.
Mix pretzels, sugar and butter in 9 x 13 pan. Bake at 375° for 10 minutes. Beat cream cheese, sugar and Cool Whip for 2 minutes. Spread on cooled crust. Mix strawberries and gel mix. Place on top of cream cheese mixture. Refrigerate for 2 hours.
Cut ham slices 1/4-inch deep in a diamond pattern. Place in ungreased jelly roll pan (15 x 10 x 1-inch). Mix 1/2 cup brown sugar, mustard and allspice. Add enough syrup to make a paste (about 1 tablespoon). Spread over ham and bake, uncovered, in 325° oven for 30 minutes.
Peel the apples and cut them into 4 pieces each, place in a large pot in water. Add the allspice and sugar, cook until apples are mushy. Take biscuits and roll until they are completely flat, add 1 heaping spoonful into the middle of each biscuit, fold together and seal the edges together with a fork. Put the apple fritters in oil until brown. Sprinkle cinnamon on top.
Preheat oven to 350°. Grease 13 x 9-inch pan. Combine apples with sugar and let stand at least 10 minutes. Sift together dry ingredients. Blend shortening and eggs; add to apples. Now add dry ingredients. Bake for 50 minutes at 350°.
Combine all ingredients, mix well. Pour into graham cracker pie crust. Freeze. (Can be doubled and made in a 9 x 13 pan with graham cracker crust).
Wash wild rice and boil about 20 minutes or until done. Drain. Fry bacon. Saute chopped onion, celery and green pepper. Mix all together in casserole, add water (1 to 2 cups). Bake at 350° for approximately 1 hour.
Cream together your margarine and powdered sugar. Then add your flour. Make small balls and press with fork. Bake about 10 minutes on ungreased cookie sheet at 350°.
Mix flour and bread crumbs. Dip pork chops in mixture; brown in oil until golden brown. Remove chops from pan. Add cream of mushroom and onion soup with 2 cans of water; bring to a boil. Place pork chops in casserole dish; cover with gravy. Bake at 350° for 1 to 1 1/2 hours, depending on thickness.
Mix cocoa, sugar, margarine and milk in a glass 8 x 10-inch dish. Put in microwave oven for 1 minute. Stir and return for additional minute. Remove and add nuts. Set in refrigerator for 1 hour.
Mix eggs, sugar, margarine, milk and vanilla. Stir in crumbs with baking powder; mix well. Fold in nuts, pineapple and coconut.
Cut chicken into 1-inch chunks. Combine with celery and pineapple in a bowl. Whisk cream and mayonnaise together until blended and pour over chicken. Toss to coat thoroughly. Season to taste. Line 6 salad plates with lettuce leaves and mound on each plate. Serve.
Prepare lima beans and green beans as labels direct, but do not add salt to either. In large bowl with wire whisk or fork, mix vinegar, sugar, oil, mustard, parsley and salt until well blended. Add all kidney beans (rinsed and drained), lima beans and green beans, tossing gently to coat. Cover and refrigerate at least 6 hours to blend flavors, occasionally stirring to mix. Makes 10 servings.
First Layer: Mix together margarine, flour and nuts. Press mixture to the bottom and sides of a 9 x 13-inch pan. Bake at 350° for 15 to 20 minutes until light brown.
Sprinkle salt or substitute on cabbage. Let stand 1 hour. Squeeze water out and add carrots and sweet peppers. Combine vinegar, water, sugar or sugar substitute, celery seed and mustard seed. Boil one minute. Cool and pour over cabbage. Freeze in containers. Thaw about an hour before using.
Brown sausage in heavy skillet. Add celery, onion and pepper. Simmer until tender. Add broth, rice and seasonings and stir. Pour into a 2-quart casserole dish. Cover and bake at 325° for 1 hour. Serves 6 to 8.
Mix all together, roll in sugar. Cut into cookie shapes and bake on cookie sheet at 350° for 10 minutes.
Cream all ingredients. Bake at 350° for 30 minutes in a 9 x 13-inch pan. Cool and ice.
In a 8 quart double boiler saute oleo, onions and green peppers. Add tomatoes. Stir in sugar, garlic powder, salt and pepper. Hold it hot in the double boiler.
Brown hamburger; drain. Mix cream of mushroom soup, cream of chicken soup, enchilada sauce and taco sauce. Add browned, drained hamburger to mixture.
Melt butter in a baking pan. Peel small to medium potatoes. Shake into plastic bag with cheese, salt and flour. Place potatoes in the baking pan with melted butter. Turn to coat with butter and bake in hot 400° oven for 45 to 50 minutes. Turn potatoes with fork when they are golden brown.
Mix sugar, vinegar and oil while kraut is draining. Combine vegetables and add to drained kraut. Pour vinegar mixture over kraut and vegetables. Chill overnight.
Preheat oven to 400°. Dip slices of eggplant in egg. Roll in flour and bread crumb mixture. Cook in electric skillet with plenty of oil, 3 or 4 minutes per side. Drain off excess oil. Place 1st layer in casserole dish. Pour 1/2 sauce over eggplant layer. Next add Parmesan cheese, dried onion, chili powder (to taste) and Mozzarella cheese.
In a large skillet, saute onion, garlic, bell pepper and mushrooms in olive oil and wine. Add seasonings to taste, i.e., basil, red pepper, garlic powder and salt. Add shrimp. Cook over medium-low heat until shrimp are done (10 minutes). Mix cornstarch in cold half and half. Pour into hot vegetables. Turn up heat to thicken. Add the rest of the half and half. Turn heat to low and let simmer for 5 to 10 minutes, while noodles cook. Stir often. Serve over fettucini. Serves 4.
Combine pretzels and margarine. Mix and spread in 9 x 13 pan for bottom layer. Bake at 350° for 10 minutes. Cool. Combine cream cheese, sugar and Dream Whip. Spread over bottom layer tight to edges. Refrigerate until set. Dissolve jello in water, cool and add berries. Pour over cream cheese layer and set.
Combine the first 4 ingredients; heat mixture to hard boil stage. Remove from heat. Add oatmeal; stir thoroughly. Drop by teaspoons onto buttered pan.
Cut chicken into cubes and combine with next 8 ingredients (celery, salt, tarragon, onion, juice, mayonnaise, vermouth and almonds). Place in a buttered, shallow glass 2-quart casserole. Top with chips (or corn flakes) and grated cheese. Bake in 350° oven for 25 to 30 minutes or until browned. Serves 8 to 10.
Preheat oven to 450°. In medium bowl, combine baking mix, milk and cheese; stir until just moistened. Drop tablespoonfuls of dough, 2-3 inches apart, onto greased baking sheet. Bake 10 to 12 minutes or until golden brown. In small bowl, combine margarine and garlic powder; brush over warm biscuits. Yields 6-8 biscuits.
First Layer: Combine flour and melted margarine. Add nuts and press into 9 x 13-inch pan. Bake at 350° for 20 minutes.
Mix together in large bowl, flour, sugar and cocoa. Bring to boil butter, shortening and water; pour into bowl and beat well, then add milk, vanilla, cinnamon, salt, soda, and eggs; beat well. Pour onto greased sided sheet pan or cookie sheet. Bake at 400° for 20 minutes. While cake is baking, melt 1/2 cup butter, 6 tablespoons milk, 1 teaspoon vanilla and 4 tablespoons cocoa. Bring just to boil and add 3 1/2 cups powdered sugar. Mix until smooth and pour and spread over cake as soon as it is removed from oven. Let cool. Serve.
Mix soda and hot water and pour over dates. Let cool. Mix sugar and butter; add egg, then flour, dates in water and vanilla. Bake in 350° oven for 35 minutes or until done.
Add cucumbers to water with lime mixed in. Soak for 24 hours. Rinse. Soak for 3 hours in clear water; drain. Mix sugar, vinegar, salt and spices and add cucumbers. Leave overnight. Drain out syrup and heat syrup to a boil, then add cucumbers and cook for 45 minutes. Put in jars and seal. (Add a little green food coloring to make them look pretty.)
Beat cream cheese until smooth; blend in remaining ingredients except almonds and paprika. Spread mixture in 9-inch pie plate. Top with almonds and sprinkle with paprika. Bake uncovered at 375° for 20 minutes. Serve with assorted crackers.
Beat cream cheese and butter until creamy. Add sugar; beat well. Add eggs one at a time, alternately with flour, beating well. Add vanilla. Bake in tube pan at 300° for 1 1/2 hours.
Cream butter, onion, mustard and poppy seed together. Spread on cut side of buns. Place slice of ham on bottom half of bun. Cover with slice of cheese. Top with remaining half of bun. Cook 3 sandwiches at a time for 2 minutes and 30 seconds in microwave oven. Total cooking time: about 5 minutes.
Separate broccoli flowerets and wash. Cut stems into small pieces. Chop eggs into small pieces. Combine all ingredients in bowl large enough to stir well. Better if made to let set overnight.
Cut loaf length wise. Add onion mix to butter and spread on loaf. Wrap in aluminum foil. Bake in 400° oven for 15 minutes.
Brown hamburger and onion until dark. Add brown sugar and let melt over hamburger. Add pork and beans and catsup to mixture. Bake at 350° for 20 to 25 minutes.
Cream sugar and oil together. Sift together the flour, cinnamon, nutmeg, salt and soda. Add this mixture alternately with the milk and molasses to the creamed sugar and oil. Stir in raisins. Spread on ungreased cookie sheet. Bake in a 350° oven for 25 minutes. Cut in squares.
Mix butter and flour as for pie crust. Add sugar, soda and lemon rind. Make small hollow in center; put in egg (I mix with fork first) and mix well. Add sour cream; mix well. Take 2/3 of dough and roll out to fit 11 x 15-inch pan. Run dough part way up sides of pan. Spread preserves on dough. Roll rest of dough for top; cut in strips and lay in lattice design. Bake at 350° for 20 minutes. Cool. Cut in squares. Dust with powdered sugar.
Cream sugar and butter together. In another bowl add 1 egg at a time to flour with a beater. Add salt. Mix flour mixture with sugar mixture and the remaining ingredients. Flour pans. Bake at 350° for 1 1/2 to 2 hours (Bundt pan).
Preheat oven to 400°. In large bowl, combine egg, sugar, butter, milk, rum, raisins and vanilla. Stir until combined.
Wash beans and take out dirt or rocks. Place in a large bean pot or large cooking pot with lid. Cover beans with water. Add salt pork, cut into small pieces. Add chili peppers, onion, chili powder and tomato paste. Cook slowly until done or soft, overnight in bean pot (slow).
Melt semi-sweet chocolate and margarine, then cool. Add colored miniature marshmallows and walnuts. Shape into logs and roll in coconut. Put in freezer until firm, then slice.
Place 5 scoops of ice cream on a tray and freeze. Mix cornflakes or tortilla crumbs with the sugar and cinnamon. Dip frozen ice cream balls in crumb mixture, rolling to cover well. Freeze. Remove frozen ice cream balls and dip in beaten egg. Roll again in crumbs. Freeze. When ready to serve, heat oil to 350°. Dip balls in hot oil for 10 seconds. Place in a bowl. Top with caramel sauce. Garnish with whipped cream and cherry.