HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix ingredients together and pour into a 1-gallon jug. Fill remainder of jug up with water. Put a small balloon over the neck of the jug. The balloon will blow up, then down in 3 to 4 weeks. When it deflates, the wine is ready. Yuh-hoo!
Cream sugar, oil and eggs. Add soda, salt and cinnamon and mix well. Mix in flour and blend thoroughly. Stir in carrots, pineapple and nuts. Bake at 350° for 45 minutes.
In large bowl, beat 1 cup margarine with mixer at medium speed for 30 seconds. Add about 1/2 of flour, all of the brown sugar, eggs, 2 teaspoons vanilla and baking soda. Beat on low speed until combined good. Beat in remaining flour. Stir in oats.
Mix together and refrigerate overnight. Bake, uncovered, in a 9 x 13-inch pan for 1 1/4 hours at 350°.
Mix well and place in dish. Chill. Sets up in about 1/2 hour.
Place all fruits in 13 x 9 x 2-inch baking dish. Melt butter and in top of double boiler, put butter, sugar, flour (mixed in sugar) and juice. Blend well and cook about 15 minutes or until slightly thick. Pour over fruit. Cook at 350° for 25 minutes. Serves 10 to 12.
Bring sugar and syrup to a boil in saucepan. Remove from heat; add peanut butter. Stir in cornflakes. Drop by spoonfuls onto waxed paper. Cool. Yield: 2 dozen.
Cream margarine and sugar. Beat in egg, syrup and water. Stir in sifted dry ingredients. Chill. Roll to 1/8-inch thick and cut in desired shapes. Bake in 375° oven for 8 to 10 minutes. Makes about 5 dozen.
Combine oats, coconut, almonds, sesame seed, sunflower seeds and wheat germ in a large bowl. Combine honey and oil. Stir into oat mixture. Spread in a 13 x 9 x 2-inch baking pan. Bake at 300° for 45 minutes or until golden brown. Stir with spatula every 15 minutes. Cool and store in tightly covered container. Serve as a snack or a topping for fruit.
Using key supplied, open canned ham but do not remove from can. Bake at 350° for 1/2 hour. Remove from oven; pour off juices and pour over the ham the barbecue sauce and maple syrup. Bake for another hour. Remove from can and slice.
Place rhubarb in pie shell. Combine sugar, cornstarch and salt. Add eggs and mix well. Add syrup and butter. Pur over rhubarb. Place pastry on top. Bake at 450° for 15 minutes, then reduce heat to 350° for 30 minutes or longer.
In Dutch oven, melt butter and brown meat. Saute onion, celery, garlic and bell pepper with meat. Add rest of ingredients and cook about 40 minutes. Stir frequently. Serve over rice.
Put tuna salad on bread. Add Swiss cheese. Sprinkle with nuts. Add crisp bacon. Grill in usual manner. Delicious!
Mix cukes, onion and salt in large bowl. Let stand two hours. Drain well. Pack in freezer containers, leaving one-inch headspace. Mix oil, vinegar, sugar and dill. Pour into each container to cover. Seal and freeze or refrigerate. Makes 2 quarts.
Fry onion and apple until glossy and tender (about 2 minutes). Combine onion-apple mixture with spices and 1 cup water in good size cooking pot. Add sauerkraut; simmer for at least 30 minutes. Flavor improves with extended cooking time. Before serving, taste for need of optional salt, pepper and garlic powder.
Combine all ingredients in a large kettle or Dutch oven. Bring to boiling. Reduce heat. Simmer, covered, for 35 to 40 minutes or until the lentils are tender. Very low-fat.
Mix first 6 ingredients. Stir in dry ingredients. Mix well. Chill for 1/2 hour. Put on greased cookie sheet, about 1/2 teaspoon dough and press with juice glass dipped in water. Bake at 350° for 10 to 12 minutes or until edges turn brown.
Remove the stems from mushrooms. Chop the mushroom stems. Set mushrooms and stems aside. In large skillet over medium heat, thoroughly brown sausage. With slotted spoon, place sausage on a plate lined with paper towels to drain. Spoon off all but 4 tablespoons of sausage drippings from skillet. Cook mushroom stems in drippings over medium heat (about 10 minutes). Remove skillet from heat, and stir in the sausage, cheese, and bread crumbs. Preheat oven to 450 degrees F. Fill caps with sausage mixture. Place stuffed mushrooms in jellyroll pan and bake 15 minutes.
Brown hamburger; drain grease. Add tomato juice and spaghetti sauce mix. Simmer. In a greased 9 x 13-inch pan, layer crumbled Doritos, 1/2 package cheeses, meat, rest of cheese and top with Doritos. Bake 15 minutes at 350°.
Cook unopened can of milk in boiling water for 2 hours. Keep can fully covered with water the full 2 hours. Remove from heat and cool. Pour into graham cracker crust.	Spread Cool Whip on top. Crush candy bar and sprinkle on top of pie. Enjoy!
In a large pan, cook pigs feet with water and salt for 1 1/2 hours or until very tender. Remove pigs feet from liquid and let liquid stand until cold. Skim fat off top of cold liquid, then add vinegar and spices and bring to a boil. Pour over pigs feet in a sterile glass jar, and let stand 2 days before eating.
If using crookneck squash, cut off most of the narrow crookneck. Slice squash in half lengthwise. Boil until tender but still firm. Drain water and place on towel to further drain. Grease baking dish large enough to accommodate the amount of squash you are cooking. Place cooked squash in dish seed side up, one layer. Score through seed several times with knife. Drizzle melted butter on each squash. Sprinkle salt, pepper, and sugar on each piece and top with Cheddar cheese. Run in oven at 350°F and heat until cheese melts.
Roll out on flour, cut, bake on ungreased pan 10-15 minutes or until brown at 450°.
Drain chicken. Combine all ingredients and spoon into tortilla shells. Roll and place in 9 x 12-inch glass dish. Spoon excess over top of tortillas. Bake for 20 minutes at 350°. Serves four.
Cut biscuits into quarters. Dip in margarine. Layer 1/3 in buttered 10-inch Bundt pan. Sprinkle with half of vegetable and repeat layers, ending with biscuits. Bake at 350° for 40 to 45 minutes. Yields one 10-inch loaf.
Wash desired amount of tomatoes; dry. Mix remaining ingredients with enough mayonnaise for a good consistency. Put on top of small tomatoes or stuff into a larger tomato. Sprinkle with paprika or chopped parsley.
Crumble, fry and drain the sausage. Place sausage, salsa and cream cheese in a crock-pot. Heat until melted. Serve hot with nacho chips.
Mix sugar and milk in a 2-quart batter bowl. Use a wooden spoon to mash out all the lumps. Add pecans. Microwave on High for 6 minutes. Stir and continue cooking on High for 3 to 4 minutes or until reaches soft-boil stage. Beat with wooden spoon for about 3 minutes or until it starts to thicken slightly. Quickly drop by tablespoon on wax paper. Store in airtight container.
Crush graham crackers and mix with margarine; press into 8 x 9-inch pie pan. Bake at 350° for 15 minutes. In saucepan, bring cornstarch and water to boil. Dissolve jello and Equal. Add strawberries to cooked mixture. Pour into pie shell and chill. 1/4 pie=100 calories.
Melt oleo. Add all other ingredients. Mix well. Bake about 1 hour at 350°.
Cream sugar and shortening on medium speed for 5 minutes. Add eggs and vanilla. Combine dry ingredients and add to creamed mixture. Mix thoroughly. Add chocolate and nuts.
Brown sausage, onion, garlic and celery. Add all the other ingredients and simmer for 1 hour. Cabbage should be cut into 1-inch squares.
Butter a 9 x 13-inch baking dish and spread the following in layers: pineapple, blueberries, 3/4 cup sugar sprinkled on berries, dry cake mix, melted butter or margarine, pecans and 1/4 cup sugar sprinkled on top. Bake at 325° for 30 to 35 minutes (maybe longer) until brown on top. Serve warm or cold. Good with Cool Whip.
Soften yeast in warm water (110°). In large bowl combine sugar, molasses, salt and shortening. Add hot water and stir until sugar dissolves. Cool to lukewarm. Stir in rye flour; beat well. Add softened yeast and caraway seed; mix well. Stir in the all-purpose flour to make a soft dough. Knead on a well floured surface for 8 minutes. Place dough in lightly greased bowl, turning once to grease surface. Cover; let rise in warm place until double (1 1/4 hours). Punch down. Turn out on lightly floured surface; divide in 2 portions. Shape into 2 loaves and place in greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Cover and let rise in warm place until double (1 hour). Bake at 350° about 25 to 30 minutes. Brush with melted butter, if desired. Cool on rack. Makes 2 loaves.
Cream all together; cover and refrigerate at least 1/2 hour before use. Good with crackers or veggie dip.
Prepare pudding according to package directions. When ready to boil, add cake mix. Mix together. Smooth into a greased 9 x 13-inch pan. Sprinkle nuts and chocolate chips on top. Bake at 325° until set. Any flavor pudding and cake mix may be used.
Bring pudding mix and milk to a boil over medium heat, stirring constantly. Remove and let cool. Fold in half of whipped topping. Sprinkle sugar over fruit; toss gently.
In heavy pan, combine sugars, milk and butter. Cook, uncovered, over medium heat until mixture boils and reaches 238° on candy thermometer or until a sample forms a soft ball in cold water. Remove from heat and stir in pecans. Beat for about 3 minutes or until creamy and somewhat cooled. Drop by tablespoon onto a double thickness of wax paper. Pralines will harden in 15 minutes. Makes about 2 dozen. Very easy to make.
Combine margarine and peanut butter in medium bowl and mix well. Stir in confectioners sugar. Spread in 9 x 13-inch dish. Spread chocolate over top. Let stand until firm. Cut into bars.
Preheat oven to 325°. With the butter, grease 3-quart shallow baking dish. In bowl, mix cream, mustard, cornstarch, salt and pepper. Add yams and potatoes; toss. Pour into prepared dish. Cover and bake 1 hour; uncovered, bake 30 minutes or until potatoes are tender and golden. Let sit 10 minutes. Sprinkle with thyme. Makes 12 servings.
Grease and flour an 8 x 4 x 2 1/2-inch loaf pan. Stir flour, baking soda, baking powder and salt together. Set aside.
Place ribs on broiler pan. Sprinkle salt and pepper on ribs. Broil 5 to 7 minutes on both sides. Remove ribs to crock-pot. Pour enough barbecue sauce over ribs just to cover ribs. Cover; cook on low 6 to 8 hours. Very tender.
Wash and dry chicken. Roll in 1/2 cup flour seasoned with salt and pepper. Melt butter and shortening in skillet. Add chicken and brown quickly on all sides. Reduce heat, cover and continue cooking for 25 minutes or until tender, turning occasionally. Remove cover during last 10 minutes of cooking. Drain on absorbent paper and arrange on platter.
Boil chicken in salt water until done. Take meat off of bones. While the noodles are cooking, add chicken pieces to mushroom soup. Mix all together and serve.
Heat oven to 350°. Brown beef. Stir in salsa, corn, Miracle Whip and chili powder. Layer 1/2 of each meat mixture, chips and cheese in 2-quart casserole dish. Repeat layers and top with shredded lettuce and chopped tomatoes. Makes 6 servings.
Bring water, salt and sugar to a boil. Mix cornstarch with a little of the water. Add to boiling mixture. Stir in jello and cook until clear; then cool. Place fresh washed strawberries in a baked pie shell (be sure you have drained them well and lay on paper towels to pat dry). Pour thickened filling over berries. Refrigerate pie several hours. Serve with whipped cream. Garnish with a whole fresh strawberry with each serving.
Melt butter, buttermilk and chocolate in double boiler. Add to flour and sugar mixture. Beat eggs slightly and mix all ingredients together. Pour into greased and floured 13 x 9-inch baking pan. Bake at 350° for 35 to 40 minutes. Cook cake completely!
Mix shredded cabbage, chopped onion and celery seed. Bring other ingredients to a boil. Pour over cabbage mixture. Let stand one hour before stirring.
Mix together. Put in greased and floured loaf pan. Pour 1/4 cup butter over top. Bake at 375° for 50 to 55 minutes.
Preheat oven to 350°. Fill the cups of a muffin tin with cupcake liners. Set aside. In a mixer or processor, whip cream cheese with lemon juice and vanilla extract until smooth. Beat in eggs. Add milk and butter and mix until well blended.
Combine all ingredients. Add all of the olive juice and marinate for 24 hours before serving.
Bake pastry and keep it warm. In small skillet, cook the bacon until crisp. Drain bacon on paper toweling. Finely crumble and set aside. Reserve 1 tablespoon bacon drippings. Cook onion in drippings until tender. Sprinkle cheese, bacon and onion in the warm pastry shell. In a bowl, combine the eggs, milk, squash, salt, nutmeg and pepper; pour into pastry shell. Bake in a 325° oven for 40 to 50 minutes or until knife inserted near center comes out clean. Let stand 10 minutes. Garnish. Makes 6 servings.
In a 1-quart casserole dish, combine milk and mayonnaise; mix in remaining ingredients. Cover and bake at 350° for 20 minutes. Yield: 4 servings (about 3 cups).
Beat eggs 15 minutes, add sugar and beat 15 minutes more. Add shortening (butter) continue beating 15 minutes more. Mix in 7 cups sifted flour; the other 1 cup is used for rolling out the batter. Add in the baking powder and Anise seeds. On a floured surface roll out the batter not thin. Use a Springerle rolling pin. Cut cookies and let stand over night before baking. Bake 300° for 15 to 20 minutes. Grease cookie sheet.
Mix zucchini, onion, cheese, Bisquick and seasonings well in a large bowl. Pour into a well-greased casserole. Beat eggs and oil together; pour over zucchini mixture, blending well. Bake in a 350° oven for 40 to 50 minutes. Freezes and reheats well.
Dissolve jello, sugar and Kool-Aid in boiling water. Add cold water. Pour into ice cube trays, small paper cups or frozen pop molds. Insert wooden sticks at an angle for handles after partially frozen. Freeze until firm, 2 to 3 hours.
Wash and drain scallops. Place single layer in a baking dish or pan. Dot with butter. Sprinkle with parsley, basil and salt. Stir after 5 minutes. Bake at 350° for 25 minutes.
Heat oven to 350°. Grease square pan (9 x 9 x 2-inch). Beat eggs until light and fluffy. Gradually add sugar, beating until very thick. Mix in flour, baking powder and salt. Stir in dates and nuts. Pour into pan. Bake 30 minutes. Serve warm with whipped cream. Makes 9 to 12 servings.
In large saucepan, saute celery and onions in margarine until tender. Add water, bouillon cubes and pepper. Cook over medium heat until bouillon is dissolved, stirring frequently. Remove from heat; stir in potato flakes and corn until blended. Add half and half. Return to heat. Heat gently, stirring frequently; do not boil. Garnish each serving with additional green onion slices, if desired. Makes 4 (1 cup) servings.
Mix the first five ingredients together, bottom layer with chips, then add the rest of the ingredients. Top with cheese. Bake in 350° oven until cheese melts.
Separate crescent rolls. On greased baking sheet, arrange triangles, bases overlapping, in a complete circle (center of circle should be open with points toward outside).
Heat oven to 350°. Measure all ingredients into a large bowl. Blend well. Grease a baking pan. Bake about 1 hour or until done. Cool.
Cook Ragu, tomato sauce, cheese, sugar, salt and pepper to taste on stove, stirring continually until it comes to a boil. Brown hamburger, drain; mix into sauce. Mix spaghetti with sauce. Turn into 13 x 9 x 2-inch oblong pan. Top with remaining cheese. Cover with foil. Bake at 375° for 25 minutes or until cheese melts. Serves 6.
Melt butter in a saucepan over low heat. Blend in flour. Add milk, stirring constantly. Cook and stir until sauce is smooth and thickened. Add seasonings and dried beef. Heat to serving temperature. Great served over baked potatoes or toast or English muffins.
Mix all the ingredients together. Pour into a gallon container. Put in whole pickles and place in the refrigerator. Ready to use after 2 weeks.
Prepare, cube and boil turnips 15 to 20 minutes in salted water (1/2 teaspoon salt to 1 cup water). Drain and mash well. Add shortening, salt, pepper, sugar and flour. Beat egg whites until stiff and set aside. With same beater, beat yolks until light. Stir yolks gradually into hot turnips. Fold in greased 1 1/2-quart casserole. Bake, uncovered, for 30 to 35 minutes or until puffy and lightly browned. Serves 6.
Marinate chicken in first 9 ingredients at least 4 hours or overnight. Grill over hot coals, 45 to 60 minutes. Baste frequently. Cook until juice is clear and meat is white.
Cream butter, sugar, flour and salt. Gradually blend in other ingredients. Pour into pie crust and cook at 350° for 50 to 60 minutes.
Cut crusts off bread and roll flat with rolling pin. Spread each piece of bread with the following mixture: Roka cheese, mayonnaise and egg. Top each with an asparagus spear. Roll each piece up and dip in melted butter; cut into 3 pieces. Place on ungreased cookie sheet. Bake at 350° for 15 minutes or until lightly browned.
In a soup pot, saute garlic in the olive oil for 2 minutes. Add 4 cans of broth and tortellini. Bring to a boil and simmer, covered, 5 minutes. Add tomatoes and spinach, bring heat back up to simmer for 5 minutes. The tortellini absorbs moisture so you might want to add more broth. Sprinkle with parmesan cheese just before serving.
Bake cake as directed. When done, poke holes in cake with a toothpick. Pour Eagle Brand milk over cake. Then caramel topping over milk. Crush Butterfinger bars and sprinkle on top. After cake has cooled, spread Cool Whip on top. Take remaining candy bar and sprinkle on top for garnish.
In large bowl, dissolve Jell-O according to package directions. Chill until partially set. With electric beater, whip until soft peaks form. Dissolve dry milk in water; gradually add to Jell-O, beating until stiff peaks form. Gradually beat in cranberry sauce until peaks form again. Put in sherbet glasses; chill or freeze for sherbet.
Mix together all the ingredients. Batter will be thin. Drop 1/4 cup of ungreased cookie sheet. Sprinkle sugar on top. Bake at 450° for 6 minutes. Do not overbake.
Slice off top of each potato, scoop out inside and mash. Add margarine, salt and enough milk to moisten. Mix and beat until fluffy. Fill potato shells half full with mashed potatoes on top. (At this point, may be refrigerated overnight.) Before serving, bake at 375° for 15 minutes or until browned. Top with Topper Sauce.
Mash potatoes with milk, salt and pepper, needs to be a little runny. Brown onions, celery in crisco in skillet until soft, add bread crumbs to absorb crisco. Mix onions and celery mixture into potatoes, add eggs. Stir well and put in baking dish. Bake at 350 degrees 1 hour or until slightly browned.
Mix all ingredients, except chopped nuts, in mixer until smooth and creamy. Refrigerate overnight. Serve with fresh fruit tray (strawberries, cantaloupe, honeydew, watermelon, pineapple, apples).
Pull off thin layer from top crust of bread. Make 6 or more cuts at equal intervals from top to almost bottom of loaf. Heat oven to 350°. Combine butter, onion, mustard, poppy seed, lemon juice and Tabasco. Blend well. Save 3 tablespoons of mixture. Put 2 cheese slices in each slice. Spread mixture on each slice. Place on a greased cookie sheet. Spread remaining mixture on top and sides of loaf. Bake 30 minutes or until cheese is melted and loaf is lightly browned. Place bacon on top last 10 minutes before finished.
Dip 1 marshmallow into melted chocolate turning to coat. Shake off excess chocolate. Place on a sheet of wax paper, sprinkle with 1 teaspoon pecans. Repeat with other marshmallows, chocolate and pecans. Let stand at room temperature for 1 1/2-2 hours or until set. Store in airtight container.
Wash, core and cook whole cabbage in boiling water until barely tender. Separate about 8 large leaves from cabbage. Combine beef, rice, onion salt, pepper and paprika. Place one spoonful of meat mixture on each cabbage leaf; roll up, tucking in ends to make neat compact bundles.
Dice potatoes, onion and celery into large enough pot to cover with water by 1 inch. Bring to boil; simmer 1/2 hour.
Mix well all wet and dry ingredients. Roll wienies in plain flour, then dip in mixture. Fry in deep fat fryer until golden brown.
Warm syrup. Remove from heat. Add butter. When butter has melted, add milk, lemon rind and beaten egg. Pour into pastry case. Bake for 30 to 35 minutes at 375° until pastry is cooked and the filling is golden brown.
Chop the vegetables very fine. Add the salt and let stand overnight. Drain. Add the vinegar and brown sugar. Combine the cinnamon, cloves and mustard and tie in a small cheesecloth sack. Boil everything for about 30 minutes. Remove the cheesecloth sack. Pour into sterilized jars.
Dissolve jello in hot water. Stir in ice cream until smooth. Let set for 15 to 25 minutes before adding fruit. Raspberries also can be used. Double for bigger salad.
Spread coconut and pecans in bottom of a 9 x 13-inch cake pan. Mix cake mix according to package directions and pour over nuts and coconut. Mix powdered sugar and cream cheese together and drop by teaspoonfuls over cake mix. Bake at 350° for 50 minutes.
Combine cheese, margarine, parsley and salt. Spread a rounded tablespoonful of mixture on each ear of corn. Wrap securely in foil. Place on grill over low to medium coals. Cook for 20 to 30 minutes or until corn is done.
Cream margarine and sugar. Add eggs; add flour, milk and vanilla and mix thoroughly. Roll out; cut and bake 10 minutes at 375°.
Mix the first 6 ingredients together. Pour over rice. Mix well and refrigerate for several hours. Combine with green pepper, celery and chicken. To mold, add 3/4 cup mayonnaise. Pack into large bowl and turn out onto lettuce leaves. Garnish with avocado.
Beat eggs with fork. Add eggs with Karo syrup. Add pecans, butter and vanilla. Pour in unbaked pie shell. Bake at 350° for 50 minutes.
Brown beef and onion; drain. Add remaining ingredients and mix well. Pour into a 1-quart casserole and bake at 350° for 40 minutes or simmer on low for 30 minutes in saucepan. Serves 4.
Mix oil and sugar. Add eggs and beat. Add apples and mix well. Sift flour with soda, cinnamon and salt. Add to the apple mixture. Add vanilla, pecans and coconut. Pour batter into a loaf pan. Bake at 300° for 1 hour and 20 minutes. This is a nice Christmas cake; takes the place of fruit cake, not as rich.
Mix all ingredients together. Drop by rounded teaspoonfuls onto a greased cookie sheet. Bake at 350° until lightly browned.
Pour water over bran and all-bran flakes and soak. Cream shortening and sugar. Add 4 eggs, soda, flour and salt. Alternately add 1 quart buttermilk and dry ingredients. Add dates or raisins if desired. Bake at 400° for 15 minutes.
Saute zucchini and minced onion in butter or margarine. Add tomatoes, garlic salt, oregano leaves and black pepper. Saute 5 minutes.
Combine first 4 ingredients in large shallow dish. Set aside. Combine next 6 ingredients, mixing well. Pour over vegetables and toss lightly. Cover and chill 8 hours. Drain and serve on lettuce.
Drain crab. Chop chestnuts very fine; mix with mayonnaise, soy sauce, chives and crab meat. Refrigerate until ready to serve. Serve with Wheat Thins crackers.
Put cut-up venison in roaster. Add seasonings. Bake 3 hours in a 300° oven. Place in jars. Pressure in canner for 40 minutes at 10 pounds pressure.
Mix together Cool Whip, cottage cheese and dry Jell-O. Add pineapple, oranges and pecans. Chill before serving.
Remove any stems from spinach. Tear into bite-size pieces. Combine spinach, almonds, oranges, mushrooms and bacon bits in large bowl. Toss with desired amount of poppy seed dressing and top with hard-boiled egg.
Cook flour and milk on stove until paste forms. Cool. Beat next four ingredients until mixed. Add flour mixture. Beat until sugar dissolves.
Cook noodles until tender. Mix noodles, cottage cheese, egg, onion and 1/2 teaspoon oregano in a greased baking pan. Cover with foil and bake at 350° for 30 minutes.
Boil 2 cups of water; once it is boiling, turn off or remove from heat and put in tea bags. Let set for 10 minutes. Mix 7 cups water and sugar, then pour in tea/water. Add orange juice, lemonade and vodka. Freeze 24 hours, then serve.
Mix all together except cheese. Pour into 2 unbaked pie shells; top with cheese. Bake at 400° for 25 to 30 minutes.