HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix cocoa and coffee in small bowl of electric mixer. Blend in hot water. Add ice cream and cola. Beat until frothy. Pour into tall glasses. Yields 4 glasses.
Saute onion in butter. Combine all ingredients except bread crumbs and pie crust in bowl. Add herbs and vegetables. Pour into pie shell. Top with bread crumbs. Bake 15 minutes at 400°, then 30 minutes at 325°.
Drain herring of juices and mix all ingredients. Place into covered dish and keep in refrigerator until ready to serve.
Melt margarine with cocoa. Stir in sugar and milk. Bring mixture to a rolling boil. Boil for 2 minutes exactly. Remove from heat. Stir in peanut butter and vanilla. Stir in oatmeal. Drop by spoonfuls on waxed paper. Cookies should begin to harden immediately. Remove cookies from waxed paper when cool.
Mix ingredients together in 2-quart casserole. Bake 1 1/2 hours at 350°. Serves 6. Preparation Time: 1 1/2 hours.
Mix dry ingredients. Add remaining ingredients and mix well. Grease and flour 13 x 9-inch pan. Pour in and bake for 1 hour at 325° or until done. Very moist and good.
Saute meat, peppers, onion and celery. Add remaining ingredients and simmer over medium to low heat for 30 to 45 minutes.
Blend all ingredients. Form into balls somewhat larger than marbles. Place on cookie sheets and freeze. Once frozen, store in plastic bags or containers and use number desired.
Brown ground beef and sausage; season with salt and oregano. Melt cheese; and stir in tomatoes, bean dip and mushroom soup. Drain grease from browned meat before adding to cheese mixture.
Put flour, sugar and salt in a big bowl, then add eggs, also, to mixture in this bowl.	Melt oleo and Crisco. Add milk to hot mixture. In a small dish, dissolve cake yeast and warm water. Pour over dry ingredients. Stir until smooth, then knead until smooth. Cover tightly and put in refrigerator overnight.
Drain pineapple first in colander. Make lemon jello in large pan. Heat all 4 cups water. Cut cream cheese in tiny chunks and melt in jello. Drop in 40 marshmallows and melt. Cool a bit, then stir in pineapple (drink juice!). Pour into a 9 x 12 x 2-inch cake pan and stir in whipped cream. Let set in refrigerator, then make the red jello as per package. Put in a bowl to get good and cold, but not set. Pour onto other jello mixture and let set. Cut into squares and eat!
Mix sugar, margarine and Pet milk together and bring to boil. Boil 5 minutes, stirring constantly. Remove from heat. Add vanilla, semi-sweets, Marshmallow Creme and nuts. Stir until well mixed. Pour in buttered dish.
Brown meat; drain. Mix all ingredients. Cook on medium for 5 hours, simmer 3 more hours.
Let first four ingredients set 2 hours. Drain very well. Pat with paper towels. Boil remaining ingredients 1 minute. Let cool and pour over cucumbers. Freeze. Thaw 1/2 hour before serving. Good added to tossed salad.
Mix dry ingredients together. Add egg, milk and oil and mix just until moistened. Bake at 375° for 25 minutes in a pie plate sprayed with cooking oil.
Place chicken in 13 x 9-inch baking dish. Pour margarine over chicken. Sprinkle chicken with lemon pepper seasoning. Crush crackers and sprinkle over chicken. Bake for 45 minutes at 350°.
Dice and saute bacon. Add onion, green pepper and celery. Saute until tender. Add tomatoes and stock. Cook until vegetables are soft. Add shrimp, okra and rice. Cook for 15 minutes.
Mix cheese and oleo; add flour and mix well. Add cereal. Shape in small balls and mash with a fork. Bake on an ungreased cookie sheet at 375°.
Chop up lettuce and layer on bottom of large dish. Chop up celery and layer, then onion, then peas and cheese next; all layered on top of the other. Fry bacon and crumble. Sprinkle a layer on salad. Top with Miracle Whip and cover. Let set before serving.
Roll out sheet to 1/8-inch thick. Brush sheet with mustard; top with ham, cheese and top with remaining sheet. Fold ends together and with a fork, press sides. Brush egg yolk on top. Bake at 350° for 30 minutes on cookie sheet.
Sprinkle salt over cucumber; toss gently and let stand 30 minutes. Drain cucumber and press dry between paper towels. Combine cucumber, green pepper and next 3 ingredients in a bowl; set aside.
Brown the meat and add all the ingredients, except the noodles. Put into a baking dish. Bake for 30 minutes at 350°. Then remove from oven and cover with Chinese noodles. Bake 30 minutes more. Serves 8.
Use to top your baked potatoes. Mix all ingredients together and pour onto hot baked potatoes.
Combine first four ingredients and enough salad dressing to moisten. Toss lightly.
Chop nuts very fine. Peanuts or pecans are especially good. Beat the egg whites until stiff but not dry. Beat in sugar, a little at a time. Fold in the vanilla, salt and nuts. Drop by teaspoons on ungreased letter paper or waxed paper. Bake in a slow oven (275°) for forty to sixty minutes. Makes about 2 dozen.
Cut top off each cherry tomato; scoop out and discard the pulp, leaving shell intact. Invert tomato shells on paper towels to drain. Place cottage cheese in blender or food processor; blend until smooth. Transfer cottage cheese to a medium bowl; stir in crabmeat and remaining ingredients. Spoon the mixture evenly into the tomato shells. Cover; chill well. Yields 32 appetizers, 11 calories each (16% from fat).
Mix the bacon grease, sugar and red wine vinegar and microwave until bubbly. Toss the spinach, mushrooms, onion, eggs and bacon. Pour the sugar mixture over the spinach; toss and eat.
Place all ingredients except cracker crumbs in large pot. Cook until meat falls from bones cut up fine. Grease deep casserole and put in layers of chicken and crumbs. Top with crumbs. Pour 3 cups broth chicken was cooked in. Bake at 350° for 20 to 30 minutes. For an accompanying sauce, mix and heat 1 can mushroom soup with chicken broth. Serves 8.
Thaw and drain chopped spinach. Mix with mayonnaise, sour cream and dressing mix. Add chopped green onions. Stir together and chill. Serve on Hi-Ho crackers. Makes 3 cups.
In a large skillet, brown meat; drain. Add tomato sauce, onions and green bell pepper; mix well. Cover; simmer for 5 minutes.
Have sausage at room temperature. Mix all ingredients well and roll into small balls. Bake at 350° for 12 to 15 minutes or until lightly brown.
Boil broccoli about 5 minutes only. Drain immediately. While the broccoli is cooking, slice the onion and mushrooms. Cook the onions and mushrooms together in the margarine and soy sauce for about 8 to 10 minutes. Put the drained broccoli into a serving dish and pour the onion/mushroom/margarine/soy sauce mixture over top. Do not stir! Serve hot. (It's delicious with steak and rice.) Serves 4.
Heat water and butter; add vanilla and chocolate (melted). Add sugar and beat to spread consistency. Spread on loaf cake.
Beat eggs until foamy. Add sugar gradually until well blended. Add flour, corn syrup, vanilla, margarine, oats and coconut. Stir well. Pour into pie shell. Bake at 350° for 50 minutes (until toothpick inserted in center comes out clean). Cool before serving.
Combine potatoes, celery, cucumbers, onion, celery seed, salt and pepper. Toss lightly. Separate cooked egg yolks from whites. Dice whites and add to potato mixture. Sieve yolks and combine with sour cream, mayonnaise, vinegar and mustard. Add to potato mixture and mix carefully. Chill for several hours. Serves 6 to 8.
Cut top off round loaf of bread; hollow out, reserving top. Mix all other ingredients. Put mixture into hollowed loaf. Place top of loaf back. Wrap tightly with heavy-duty foil. Bake at 325° for 1 1/2 hours. Serve with crackers or bread cubes.
Mix all ingredients except cheese. Spread in greased baking dish. Bake at 350° for 35 minutes. Sprinkle cheese on top and bake 10 minutes more.
Brown chops slightly in small amount of shortening. Season with salt and pepper. Combine rice, onion soup mix, soup and water. Pour into a casserole dish. Place meat on top. Bake 1 hour and 15 minutes at 350°. Serves 4 to 6.
In a bowl, combine cooked rice, marshmallows and pineapple. Chill 2 hours. Beat until stiff the cream; blend in sugar. Fold into rice mixture; chill. Garnish with cherries, nuts or toasted coconut. This may be tinted any color.
Grate cabbage and onion and chop green pepper. Mix together with the other ingredients. Better when left 2 or 3 days before serving. At Christmas it looks pretty to use purple cabbage.
Pour into 2 lightly greased and floured cake pans. Bake at 350° until done.
Mix softened cream cheese, sour cream, chilies, onions and olives together. Spread on tortillas and roll-up like a jelly roll. Refrigerate a few hours or overnight in a plastic bag. Slice in one-inch slices before serving. Serve with picante sauce.
Cream butter and sugar. Add the rest of the ingredients. Bake at 275° for 30 minutes. Roll in powdered sugar while still warm. Let cool, then roll in powdered sugar again.
Stem and wash berries. Cover with water and boil 20 minutes. Strain. To 5 cups of berry juice, add apple juice and Sure-Jell. Bring to a boil. Add sugar and boil 1/2 minute. Pour into prepared jars and seal.
Slice eggplants in half; scoop out some of the inside and chop. Heat oil in skillet and add eggplant pieces, beef, onion, peppers, garlic, Tabasco and salt. Saute until eggplants are lightly browned. Toss in rice and blend all ingredients. Stuff eggplant halves with filling. Place stuffed halves skin down in greased baking dish. Bake in 375° oven for 30 minutes. Makes 4 servings. You may stuff some green peppers with some of the filling if desired.
Beat egg yolks until lemon color. Gradually add 1/2 cup sugar. Add the Canadian Club and rum.
In 1-quart saucepan, heat margarine until bubbly and hot. Add onion and saute, stirring occasionally, until softened. Add mushrooms and saute 5 minutes longer. Remove and reserve 2 tablespoons of mushroom mixture. Sprinkle flour over vegetables in saucepan and stir quickly to combine. Cook, stirring constantly, for 2 minutes. Gradually stir in water. Add broth mix and thyme. Bring to a boil, stirring constantly. Reduce heat, cover and simmer 15 minutes. Pour 2 cups of soup in blender and process until smooth. Transfer to 1-quart bowl and repeat with remaining soup. Pour soup back into saucepan. Stir in milk and reserved mushroom mixture and simmer 5 minutes. Season and garnish with parsley.
Crumble cake into small pieces. Put some into bottom of large bowl or punch bowl. Next, put 1/2 of crushed pineapple on top, then half of vanilla pudding. Keep alternating until all used up. Then put pie filling on top of cake mixture at end. Finally, top with whipped topping. Put in refrigerator to chill. It's better if made the night before so all the goodies have time to soak into the cake.
Cut in flour, salt and shortening. Add water and mix by hand. Roll out crust.
Dissolve gelatin in cold tap water. Add Jell-O and boiling water. Stir to dissolve. Pour into 9 x 12 x 2-inch pan. Refrigerate until jelled before putting on second layer, about 20 to 25 minutes. Make sure liquid is cool enough not to melt jelled layer.
Cream butter and sugar. Add eggs. Beat well. Add peanut butter and vanilla. Add flour and soda. Mix well. Roll in small balls. Press down with fork dipped in powdered sugar. Bake at 350° to 375° for 12 minutes.
Crumble beef and saute with onions until meat is slightly browned. Stir in chili, chili powder, chicken soup, hominy and olives. Spread in 2-quart casserole. Cover and bake at 350° for 25 minutes. Sprinkle with cheese and continue baking 5 to 10 minutes longer.
Combine softened cream cheese and sugar. Add Cool Whip. Spread on top of jello.
Cook all vegetables and macaroni as directed. When done, combine all and mix with sausage that has been microwaved 2 minutes. Top with croutons. Can be reheated, when ready to serve, in the microwave. A meal all in one.
Cook broccoli as directed. Place half of broccoli in bottom of baking dish. Melt cheese and margarine. Pour half melted cheese over broccoli. Top with half mixture of crackers. Repeat layers. Bake at 350° for 10 to 15 minutes.
Thaw fish if frozen. Spread with mustard. Sprinkle with lemon juice. Arrange fish on greased rack in baking dish. Combine ham, sour cream, flour, pickle and onion. Spread on top of fish. Bake, uncovered, in a 450° oven for 10 minutes. Combine bread crumbs and cheese; sprinkle over fish. Bake, uncovered, 5 to 10 minutes more or until fish flakes easily with fork. Makes 6 servings. Per serving: 190 calories, 7 grams fat, 77 milligrams cholesterol.
Mix together, then add 2 cups crab meat. Put in 13 x 9-inch casserole and bake at 300° for about 45 minutes.
Dissolve gelatin in boiling water in bowl. Add marshmallows, stirring until almost melted. Drain pineapple, reserving 1/2 cup juice. Add pineapple, cold water, bananas and pecans to gelatin; mix well. Pour into a 9 x 13-inch glass dish. Chill until set. Combine reserved juice, egg, flour and sugar in saucepan; mix well. Cook until thickened, stirring constantly. Stir in butter and cream cheese until melted. Chill completely. Prepare whipped topping using package directions. Fold into cream cheese mixture. Spread over gelatin. Chill for several hours. Yield: 12 servings.
Cream in large bowl the sugar, oil, eggs and vanilla. Thoroughly mix the remaining ingredients. Drop by spoonfuls onto ungreased cookie sheet. Bake at 350° for 10 to 12 minutes, until light tan. Don't overbake. Makes about 10 dozen.
Sauce: Cook ground beef until done. Drain off grease. Add Italian spices, salt, pepper and spaghetti sauce to ground beef. Mix well. In a 13 x 9 x 2-inch pan, spread 1 cup sauce mix. Arrange a layer of uncooked lasagne noodles. Top with some sauce, cottage cheese, Mozzarella cheese and Parmesan cheese. Bake at 350° for 45 to 55 minutes, until lightly browned and bubbling. Allow to stand for 15 minutes. Cut into squares to serve. Serves 6 to 8.
Cut fillets in serving pieces; place in greased shallow baking dish. Sprinkle with paprika, lemon juice, salt and pepper. Make a white sauce of butter, flour, dry mustard, salt, pepper and milk. Pour over fillets. Sprinkle with Pepperidge Farm crumbs and parsley. Bake 35 minutes at 350°.
Blend eggs, sugar, salt and vanilla. Gradually stir in scalded milk. Pour into pastry shell. Sprinkle with nutmeg or 1/2 cup flaked coconut. Bake at 350° for 35 to 40 minutes or until knife inserted halfway between center and edge comes out clean. Cool on rack, then chill.
Saute onion, garlic and green pepper in butter until vegetables are tender. Add flour and curry powder. Cook over low heat until bubbly, stirring constantly. Gradually stir in half and half. Cook until smooth and thickened, stirring constantly. Add lemon juice, remaining seasoning and shrimp to sauce. Heat thoroughly. Serve over rice. Serves 6.
Mix all ingredients and put in Saran Wrap in small bowl and chill until firm. Roll in chopped nuts. Keeps well for several days.
Cook meat until lightly browned. Mix everything together. Bake, uncovered, at 350°, until rice is done (about 1 1/2 hours), stirring after one hour. When done, stir everything, then cover with chow mein noodles on top. Bake 5 minutes longer.
Dissolve yeast in water for 3 minutes. Add cake mix, 1 cup flour, eggs, oil and salt. Beat until bubbly. Add balance of flour to make soft dough. Knead lightly and let rise until double. Roll out about 1/4-inch thick. (It's easier if the dough is divided in half.) Spread with margarine, sugar and cinnamon to suit taste. Raisins may be added also. Roll as for jelly roll and cut. Raise until double. Bake at 350° for 20 to 30 minutes. Ice while warm.
Mix first 3 ingredients and pat into a 13 x 9-inch pan (hard to spread). Bake at 325° for 15 minutes. Cool. Mix cream cheese, powdered sugar and 1 cup Cool Whip. Spread onto crust. Chill 15 minutes. Mix pudding, milk and vanilla until thick. Pour on. Garnish with pecans (optional). One hour before serving, spread with more Cool Whip. Serves 15.
Slightly cook sausage or bacon; put in bottom of pan. Add butter and cheese slices. Break eggs over cheese. Add salt and pepper. Pour cream over eggs. Sprinkle with a little grated cheese. Bake at 350° until eggs are set.
In medium saucepan, combine paste and sauce. Add 3 paste cans of water and 1 sauce can of water. Mix all together and cook until it thickens (about 1 hour). Add one can of white beans and simmer on low heat. In another pot, cook 1 pound of ditalini according to package directions. Drain and add to sauce.
Put all in bowl except mayonnaise. Blend with electric mixer until smooth. Scoop out tuna mixture; put in serving dish and spread mayonnaise on top. Sprinkle with parsley. Serve with crackers of your choice.
First you put in some nuts. Next one cup of bread sticks. Shake them up. Then put in your pretzels and Cherreos. Last you put in checks and then you shake them up for about 2 minutes.
Mix all ingredients thoroughly and use about 1/3 to 1/2 cup of mix for each cup of hot chocolate. Fill with boiling hot water.
Melt butter in saucepan over low heat. Stir in flour and salt. Add milk all at once. Cook quickly, stirring constantly, until mixture thickens and bubbles. Remove sauce from heat when it begins to bubble. Add cheese and other ingredients at this time. Stir until smooth. Makes 2 cups.
In large bowl, mix all dry ingredients together. Melt margarine, add to dry mixture; add milk. Mix by hand with a pastry cutter. Flour cutting board, place dough on board. Mold with hands to about 1 inch thick. Cut out biscuits. Place in shallow baking pan, sides touching. Bake at 450° until light brown. Makes 12 biscuits.
Mix last 5 ingredients in pan; heat on stove until butter melts. Put remaining ingredients in large pan with cover. Pour sauce over it and mix well. Cook 1 hour at 225° with cover, then remove cover and cook 1 more hour.
Melt margarine. Add onions, carrots and celery and saute until soft. Add flour and cornstarch and cook until bubbly. Add stock and milk and make smooth sauce. Add soda and cheese. Season with salt and pepper. Garnish with chopped parsley. Very good and a nice soup to serve to a ladies luncheon.
Cream the shortening and cheese until it is like whipped cream. Add the sugar gradually, never losing the whipped cream consistency. Add flavoring and mix well. Add egg yolk and beat in well. Sift flour and salt together. Add in three additions, mixing after each. Chill dough 10 minutes. Pack in cookie press. Make in desired shape. Put on ungreased cookie sheet. Bake at 400° for 10 to 12 minutes. Makes about 3 dozen.
Mix dry ingredients together and 1/2 cup whipping cream to make paste. Spread on bottom of pie crust. Fill crust with sliced fresh peaches. Bake at 425° for 15 minutes. Reduce heat to 350° for about 1 hour or until brown (apples can be used also).
Crumble in bowl the Shredded Wheat. Stir in brown sugar and 1/4 cup sugar. Drizzle with melted margarine. Toss to coat. Spray 12 muffin cups with Pam. Press mixture into cups. Bake at 350° for 12 to 15 minutes. Cool in cups; carefully remove with knife.
Preheat the oven to 450°. In a large mixing bowl, combine the cream cheese, sugar, eggs and vanilla. Mix until completely blended. Pour the mixture into the prepared crust. Prepare the topping.
Boil 5 minutes sugar, water and butter. Mix next 6 ingredients. Drop 2nd mixture into first in a large casserole. Bake at 325° to 350° for 25 minutes; stir and then bake 5 to 15 minutes. Chill. Serve cold with unsweetened whipped cream.
Mix vanilla pudding as instructions on the box. Add sour cream. Pinch cake in pieces and put in a large bowl. Pour pudding and sour cream mix over the cake. Spoon cherry pie filling over the top and refrigerate. (Children would love making this recipe.)
Place chicken breasts in shallow 2-quart microwave-safe dish or 10-inch pie plate with meaty portions of chicken toward outer edge of dish. Combine remaining ingredients; mix well. Pour over chicken. Cover and refrigerate 2 to 8 hours, turning chicken over once. Drain and discard marinade. Cover with vented plastic wrap. Cook on High power 8 to 10 minutes, rotating dish once. Let stand 3 minutes.
Mix sweet potatoes, brown sugar and spices in small bowl and beat until sugar is well mixed. Add to cake in larger bowl with rest of ingredients and beat 3 minutes at medium speed of hand mixer. Pour into greased and floured pans. Bake in 350° oven for 25 to 35 minutes, or until top springs back when lightly touched. Turn out on rack and cool. Serve plain or with a confectioners sugar glaze.
Mix peaches with half the sugar and cinnamon. Add vanilla and let it sit. Put butter in pan and place in the oven on low to melt. Unroll 1 can of Pillsbury crescent rolls. Roll crescents until completely flat. Lay over in the pan. Pour the mixture in. Take the second can of crescents out and flatten. Cut into strips and place over the mixture. Take stick of butter and cut fine slices over the strips. Bake at 325° for 1 hour or until brown and bubbly. Serve with ice cream.
Mix all ingredients except stuffing. Place in oblong casserole; mix stuffing as directed on box but do not use liquid. Sprinkle on top; bake 1/2 hour at 350°.
Preheat oven to 350°. Wash and dry doves. Place in baking dish. Mix remaining ingredients. Let them stand about 15 minutes. Pour most over doves. Place in oven about 1 hour. About 10 minutes before removing from oven, pour remaining sauce over doves.
Cream shortening. Add sugar with ingredients to make stiff batter. Roll in small balls and press 2 ways with a fork. Bake on ungreased cookie sheet at 325° until cookies are browned around the edges.
Fry bacon until crisp, break into large pieces and chill 1/3 cup drippings until firm. Brown ground beef; drain. Stir in corn, green peppers, onion, cornmeal, oregano, chili powder, 1/2 teaspoon salt, pepper and tomato sauce.
Put all ingredients in blender and mix well. Put in microwave dish for 5 to 6 minutes. Stir every 1 to 2 minutes until thick. When thick, cool and use.
Mix sugar, cornstarch, jello and boiling water on double boiler. Cook until thickened, then let cool. Cook 2 pie shells. Place strawberries in bottom of pie shells. Pour strawberry mix over top and chill. Top with Cool Whip.
Measure out 1 cup of dry cake mix. Set aside. In large mixing bowl, stir together remaining dry cake mix, 1 egg and Crisco oil (mixture will be crumbly). Press crust mixture into bottom and 3/4 of the way up sides of a greased 13 x 9 pan. In same bowl, blend cream cheese and sugar together. Add 3 eggs and rest of cake mix. Beat 1 minute at medium speed. At low speed, gradually add milk, lemon juice and vanilla. Mix until smooth. Pour into crumb crust. Bake for 45 to 55 minutes, until center is firm. Cool. Spoon cherries over cake and chill 1 hour. Store, covered, in refrigerator.
Mix together and refrigerate. On a bed of shredded lettuce, spread mixture. Top with cheese and 1 large bag Fritos (crushed).
Melt butter and mix with lemon juice. Pour over fillets in baking dish. Sprinkle with pepper. Bake at 350° for 20 to 25 minutes. Great served with salad and breadsticks.
Chill jello with pineapple until partly thickened. Add blueberry filling. Just before serving, cover with bananas and Cool Whip.
Combine sugar and 2 cups water; bring to a boil and boil for 5 minutes. Gradually stir in coffee, using a wire whip. Cool; add vodka and vanilla bean. Pour into a large jar. Cover; let stand at least 3 weeks. Remove vanilla bean and enjoy.
Combine salt, celery salt, garlic salt, paprika and nutmeg; mixing well. Dip chicken in milk, roll in corn flake crumbs, coating well.
Preheat oven to 350°. Put meat in oven fat side up, coating with oil. Cook for about 1 1/4 hours. Baste frequently.
Mix well and pour into a 9-inch unbaked pie shell. Bake at 350° for about 35 to 45 minutes, until golden brown.
Cook meat until done, drain. Add soup and tomato sauce, mix well. Crush chips, put layer of chips, meat mixture and cheese. Repeat, ending with cheese. Cover with foil. Bake 30 to 35 minutes at 350°.
Mix all ingredients together, except tomato sauce. Form into 1 large or 2 small loaves in pan. Baste with tomato sauce every 15 minutes. Cook for approximately 1 hour at 350°.
Quarter biscuit dough. Place an olive in. Wrap bacon around the biscuit dough. Hold it in place until cooked with toothpick. Cook until dough is brown and bacon is cooked.