HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put all ingredients, except nutmeg, into blender with 1 cup ice cubes. Whip 30 seconds. Pour into tall glasses. Dust with nutmeg. Serve at once. Makes 2 servings.
Drain juice of beets and pineapple into saucepan and bring to a boil. Combine remaining ingredients. Add to mixture to thicken. Pour pineapple and beets into mixture. Heat and serve. Serves 15.
Mix ingredients, do not use mixer. Put in 2 graham cracker crusts. Refrigerate to cool.
Follow package directions for pasta. While pasta is cooking, saute garlic in butter. Add half and half and pepper, heat until slow boil. Lower heat and add cheese. Pour over pasta and mix well. Sprinkle with green onions.
Dissolve each Jell-O in 1 cup boiling water. Drain fruit, reserving liquid separately. Blend cream cheese with enough of the pineapple juice to make it spreading consistency. Add nuts to this mixture and set aside. Add enough water (if needed) to fruit cocktail to make 1 cup. Add this and fruit cocktail to cherry Jell-O. Pour into large salad bowl and put in refrigerator until firm. When firm, spread cream cheese mixture over top and return to refrigerator. Add enough water to pineapple juice to make 1 cup. Add this and crushed pineapple to lime Jell-O. Put in refrigerator until slightly set. Then pour lime Jell-O over cream cheese and return to refrigerator.
Bake in 375° to 400° oven for 30 minutes or a little longer just until done.
Brown hamburger. Brown bacon and onion (brown hamburger separate from bacon). Add browned hamburger, bacon and onion to the other ingredients. Bake in 325° oven for 3 hours. Serves 18 to 20 people. (Is better 2nd day.)
Cook zucchini in boiling salted water for about 5 minutes. Melt 4 tablespoons butter. Add carrot and onion; saute until tender. Remove from heat and add 1 1/2 cups of cubes, soup and sour cream. Fold in zucchini gently. Put in a 1 1/2-quart casserole dish. Melt remaining 2 tablespoons butter. Add remaining cubes (3/4 cup) to butter and toss until coated. Sprinkle over top of casserole. Bake at 350° for 30 to 45 minutes. Serves 8.
Preheat oven to 400°. Boil together the butter, water and cocoa. In a bowl mix together the flour and sugar. Then add to boiled mixture. Stir it all together. Then add eggs, buttermilk, soda and vanilla. After all mixed together, pour into a greased 9 x 13-inch pan.
Mix all ingredients in saucepan. Heat slowly, stirring often. Serve with crackers.
Place water, 1 cup brown sugar and butter in baking pan. Put on stove and boil 5 minutes. Cool.
Combine cream cheese, milk, sugar and vanilla or almond extract. Mix until well blended. Spread this mixture into graham cracker crust. Top with fruit filling (refrigerate). Makes 6 to 8 servings.
Mix all ingredients and form into balls. Bake in 350° oven for approximately 15 to 20 minutes. Freezes well!
Combine all ingredients and mix thoroughly. Shape into loaf and place in greased baking dish. Bake in preheated oven at 350° for 75 to 90 minutes.
Cut refrigerator sugar cookies into 1/4-inch slices and place on a pizza pan with edges touching. Bake as directed. Mix cream cheese, sugar and vanilla; stir until smooth. Ice cookie when cooled. Cut pizza into slices before decorating. Transfer to serving plate. Arrange fruit as desired (use blueberries, strawberries, bananas, grapes, mandarin oranges, pineapple, etc.).
Mix all ingredients together except cheese; pour in a 9x13 casserole dish, top with cheese. Bake at 350 degrees for 20-25 minutes.
Cook first 4 ingredients until thickened; add whipped cream. Especially good with angel food cake.
Prepare corn bread according to package directions. Stir in the chilies, cumin, oregano and sage. Spread in a greased 8-inch baking pan. Bake at 400° for 20 to 25 minutes or until a toothpick inserted near center comes out clean. Cool.
Preheat oven to 375°. In large bowl, combine cornmeal, flour, baking powder and salt. Set aside. In small bowl, stir baking soda into sour cream. In another bowl, whisk together egg, sugar to taste and the oil, then whisk in the sour cream. Spray an 8 or 9-inch cast-iron skillet with Pam cooking spray. Put skillet over medium high heat. Add the butter and heat until the butter melts and is just starting to sizzle. Tilt pan to coat bottom and sides.
Cream Crisco, sugars and eggs together. Add dry ingredients, sifted together, alternately with the coffee. Add raisins and nuts and spread on two greased and floured cookie sheets. Bake for 20 minutes at 350°. Spread while hot with topping.
In a small bowl combine flour, baking soda, salt and cinnamon; set aside. In a large bowl, beat butter, sugars, eggs and vanilla until creamy. Gradually beat in flour mixture. Stir in oats and morsels. Drop by measuring tablespoonfuls onto an ungreased cookie sheet. Bake at 375°.
Pour cereal into large bowl and set aside. Combine chocolate chips, peanut butter and margarine in large kettle. Cook until melted over medium heat. Stir in vanilla. Pour chocolate mixture over cereal, stirring until all pieces are covered. Spread on cooking sheet until slightly cool. Put coated cereal into large paper bag with powdered sugar and shake gently until all pieces are coated. Store in tightly covered dish.
Combine sugar and evaporated milk in a saucepan. Stir over medium heat until mixture comes to a full boil. Boil 10 minutes over low heat, stirring at all times.
In a small bowl, combine onion and vinegar. Cover and place in the refrigerator to marinate for several hours or overnight.
Combine juices. Mix and add ginger ale. Pour into chilled punch bowl. Add scoops of sherbet. Serves 20 to 25.
Melt butter, saute onions and chicken; cook until tender. Add next 3 ingredients, heat through and add 1 cup sour cream. In greased 9 x 13-inch glass pan, spread 1/3 cup of sauce evenly. Use 1/4 cup to fill tortilla shells. Place filled tortillas over sauce in pan. Pour remaining sauce over rolled tortillas. Top with cheese and bake 20 to 30 minutes at 350°. Top with olives, tomatoes and sour cream.
Dilute soup with water. Defrost potatoes in large bowl. Add all other ingredients, except chips. Pour into buttered 9 x 13-inch dish. Top with crushed chips. Bake 1 hour at 350°. Serves 12.
Mix mayonnaise, flour, milk and eggs. Stir in crabmeat. Pour into shell and sprinkle with salt and pepper. Melt butter; add bread crumbs. Sprinkle over pie. Bake at 350° for one hour. Serves 4 to 6.
Combine everything except bread in a bowl. Mix thoroughly. Dip bread so it is covered on both sides. Fry until brown on both sides.
Combine eggs, oil, flour, onion and milk. Cook as cornbread. Crumble cornbread fine. Add remaining ingredients and put in large crock pot. Place 1 stick margarine (cut into pats) on top. Cook on high for 1 hour and low for 2 hours. Perfect every time!
Cut corn from cobs, scraping cobs to remove milk. Measure 2 cups corn and set aside. Combine egg yolks with next 6 ingredients in a large bowl and add corn, stirring well. Beat egg whites with cream of tartar until stiff. Fold egg whites into corn mixture. Spoon into a lightly greased, 1 1/2-quart casserole. Bake at 350° for 40 minutes. Makes 4 to 6 servings.
Mix water, sugar and cinnamon sticks together and let come to a boil. Simmer covered about 10 minutes. Remove cinnamon sticks. Add orange juice, lemonade and cranberry juice. Refrigerate.
Mix well about 2 minutes on high speed. Grease and flour 9 x 13-inch pan; pour in 1/2 or more of mixture and have ready 3 teaspoons cinnamon and 1/2 cup crushed candy, such as candy canes or butterfinger or whatever you have on hand. Add 1/3 cup brown sugar and sprinkle over batter. Then add balance batter to cover this mixture and bake at 275° for 1 hour.
Mix sugar, flour and cocoa well. Add egg yolks and add milk gradually. While stirring, add butter. Cook in double boiler over low heat until thick. Add vanilla flavoring and pour into a baked pie shell. Top with meringue using the 2 egg whites. Bake until brown.
Cook squash. Saute onion in 1 tablespoon butter or oleo. Combine squash, onion, sour cream, soup and water chestnuts.
In long oblong shallow dish, layer bread, cheese, optionals, bread, cheese, optionals, until all ingredients are used (2 to 3 layers).
In a mortar mash nuts with salt. Add garlic and oil; continue to mash to a paste. Mash in water and vinegar. Stir mixture into chilled buttermilk or diluted yogurt. Add chopped cucumber and season with salt and pepper. Serve cold. Yields 4 servings.
Melt margarine in shallow baking pan in a 400° oven. Dip chicken in fluor, onion salt and pepper mixture. Place in a single layer, skin side down, in the pan. Bake 30 minutes. Turn skin side up and bake until tender, about 30 more minutes. Makes 6 servings.
Fix dough as directed on box, let rise for 5 minutes. Roll in 1/4-inch circle. Mix cheese, sausage and eggs. Spread on rolled dough. Roll and place seam side down on greased pan. Bake at 400° for 20 minutes. Let set for about 5 minutes before cutting.
Combine eggs, flour, sugar, oil and pumpkin; mix well. Stir in cranberries. You may add 1 cup chopped walnuts also. Put batter into greased loaf pan and bake at 350° for 1 hour.
Preheat oven 350 degrees. Cook chicken in large saucepan in boiling water. Drain, saving the water/broth. Chop chicken into small pieces. Add dry spaghetti to boiling chicken water and cook until done. In another pan, melt butter and saut onion and celery. Stir in pimento. Add chicken, soup, milk, velveeta, salt and pepper. Drain cooked spaghetti and add to chicken mixture. Pour all into a greased, 9x13 in. baking dish. Sprinkle cheddar cheese on top. Bake for 35-40 minutes. Serves 8-10 people.
Cut round steak into cubes. Flour and season, then fry in oil or grease until brown. Add onion, bell pepper and mushrooms. Simmer until tender. Combine milk, soup and tomato sauce in crock-pot; add meat mixture. Cook all day or night on low heat. Boil rice 20 minutes in 4 cups water. Pour meat sauce over rice. Can use noodles.
Bake potatoes until done. Cut in half and scoop out insides into bowl. Add butter and rest of ingredients and enough milk to make soggy. Mash and pour into potato shells. Top with extra grated cheese and sprinkle with paprika. Bake until cheese melts and potatoes firm.
Beat all ingredients together except 7-Up. Add it last; beat well. Bake in a 9 x 13 x 2-inch pan at 375° for about 40 minutes.
Drain all artichokes well and chop (in food processor if possible). Place in greased quiche or pie dish. Spread mayonnaise over top and sprinkle with grated Cheddar cheese. Heat oven to 350° and bake 15 to 20 minutes. Serve with chips. If you like it spicy, use jalapeno tortilla chips or Cheddar cheese with jalapeno.
Mix and roll into small balls. Place in refrigerator until hard. Melt 3/4 stick paraffin and large package chocolate chips (semi-sweet) in top of double boiler. Drop balls in chocolate and let cool on buttered wax paper or cookie sheet.
Coat rabbit with flour and place into baking pan, slice onion and place about. Salt and pepper to taste. Add garlic powder. Mix 2 soup cans water with soup. Pour over rabbit. Bake at 350° for 1 hour or until tenderness is reached. Can use crock-pot also.
Mix cocoa, cornstarch and a little sugar together. Gradually add a little milk to this until well blended and free from lumps. Add this to the beaten egg yolks with salt. Add remaining milk and sugar. Mix thoroughly and cook in double boiler until very thick. Add butter and vanilla. Pour in baked pie shell. Cover with meringue and bake in a 350° oven for about 30 minutes or until golden brown.
Wash and pat dry chicken. Put chicken in a bowl; toss the thighs with a mixture of the lemon juice, crushed garlic and thyme. Make sure all sides are coated. Refrigerate chicken for 2 hours or more; turn pieces at least once. Place thighs on a rack in baking pan, skin side up. Sprinkle with salt and pepper. Bake at 425° for about 30 minutes. Melt butter in a skillet. Half cherry tomatoes. Add tomatoes. Cook 1 to 2 minutes to heat through. Put chicken on serving platter. Spoon on sauteed tomatoes. Serve immediately.
Mix flour and butter or margarine. Add salt, milk, sugar, baking powder and egg yolks. Beat egg whites and add to mixture. Place 2 to 3 cups sliced fruit in bottom of deep dish (use peaches, apples, pears and nectarines). Pour batter over fruit. Bake at 350° for 40 to 45 minutes. Serve with a dollop of ice cream.
Brown beef in skillet with 2 tablespoons hot shortening. Add 2 cups hot water. Put in large boiler; add vegetables. Cover and cook 30 to 45 minutes or until meat and vegetables are tender.
Beat eggs until fluffy. Add vanilla, oil and shredded zucchini. Mix. Add 1 cup chopped nuts and raisins. Stir. Add all the dry ingredients and mix well. Bake in a greased Bundt pan or 3 medium sized loaf pans. Bake at 325° for 1 hour. You can use mashed bananas instead of shredded zucchini to make banana bread.
Mix all together and pour into greased bunt or tube pan. Bake at 350 degrees for 55 minutes.
Scrape out centers of zucchini, leaving 1/4-inch rim. Place shell in shallow baking dish. Coarsely chop zucchini centers, mixing with other ingredients except Ragu and cheese. Spoon in shells. Top with Ragu and Parmesan cheese. Bake 30 minutes at 350°. Yield: 6 servings.
Cream the shortening and sugar. Beat in eggs. Combine dry ingredients. Add dry ingredients alternately with sour cream/milk and mix well. Drop by teaspoon onto very lightly greased cookie tin. Bake at 350° for approximately 12 minutes or until degree of brown desired.
Combine all ingredients in large bowl. Place in microwave on High 4 to 6 minutes, stirring twice. Cool on waxed paper.
In mixing bowl, beat cream cheese until smooth. Add condensed milk; beat well. Add lemon juice and beat until smooth. Pour into pie crust and set aside.
Prepare this dish the night before. Grease 9 x 13 baking/serving dish. Line bottom with bread slices. Spread grated cheese and crumbled meat evenly over bread slices. In mixing bowl, combine eggs, milk, mustard and salt. Pour egg mixture over bread slices. Cover and refrigerate overnight. In the morning, remove cover and bake at 350 degrees for 30 to 35 minutes or until puffy and lightly browned. Delicious and easy!!! Serves 4 hearty appetites.
Cream together butter and sugars. Add eggs and vanilla; blend. Measure oatmeal, then put small amounts into blender until it turns to powder. Blend with flour, salt, baking powder and soda. Mix together. Mix together butter and sugar mixture and dry ingredients. Stir in chocolate chips, grated chocolate and chopped nuts. Make golf ball size cookies; place inches apart on ungreased cookie sheet and bake in 375° oven for 10 to 12 minutes. Makes 55 cookies, approximately.
Mix together first 3 ingredients; set aside 3 to 4 hours. Add remaining ingredients. Mix together. Let set in refrigerator a day or two before serving. Makes a pretty salad for Christmas or anytime.
In a double boiler or in the microwave (on High for 4 minutes), melt chocolate chips and almond bark together. Stir periodically. After well blended, add peanuts 2 cups at a time. Stir until peanuts are well coated. Spoon by teaspoon onto wax paper. After clusters harden, remove and store at room temperature.
In a large bowl, combine oats, brown sugar, wheat germ, coconut, nuts, and dry milk. Add honey, vegetable oil, syrup, coffee, and vanilla. Stir to coat ingredients well.
Cream butter, cream cheese and sugar. Add eggs, beat well. Add flour and vanilla, beating well. Bake at 350° for 1 hour or until done.
In microwave melt chips and milk until smooth (in mine it is usually about 4 min. depending on the container). Fold in salt, nuts and vanilla and spread evenly into a wax paper lined 8 by 9 in. pan. Chill 2 hours or until firm - turn out onto a cutting board, peel off the paper and cut into squares. Store loosely covered at room temperature.
Mix vegetables together. In separate bowl mix sugar, oil and vinegar. Pour over vegetables and mix. Refrigerate.
Thaw frozen tails. In a 3-quart saucepan, bring 6 cups of water and 1 1/2 teaspoons salt to a boil. Add tails. Simmer, uncovered, for 4 to 8 minutes for 3 ounce tails (6 to 10 minutes for 6 ounce tails; 8 to 12 minutes for 8 ounce tails) or until shell turns bright red and meat is tender. Drain. Serve with melted butter and lemon. (Optional: black pepper.)
Mix corn bread and toast bread with chicken stock. Add enough so mixture will not be stiff. Add eggs and remaining ingredients. Pour into greased casserole. Bake slowly for 1 hour. The already cooked chicken from stock can be arranged in corn bread dressing.
Put bread cubes in bottom of greased 9 x 13-inch pan; top with cheese, then sausage. Beat together the eggs, milk and mustard. Pour over sausage and let set overnight. Next day, pour mushroom soup and milk over top. Bake at 300° for 1 1/2 hours.
In 2-quart saucepan over medium heat, cook water, sugar, lemon juice, anise seed and salt 15 minutes. Refrigerate until cool. Peel pineapple, melon and cantaloupe and cut into bite size chunks. Peel and section oranges. Slice with peel on the nectarines and plums. Slice grapes in half and remove seeds. Combine in large bowl. Strain syrup. Pour over fruit. Peel and slice kiwi over dish when all other fruits are blended. Serves 12.
Combine meat, salt and pepper to taste and Worcestershire sauce; mix well and form into patties. Fry quickly in a little hot fat until brown on both sides; reduce heat to simmer (pour off extra grease). Mix mushroom soup with milk and pour over patties; continue to simmer until serving time. (Can be kept hot indefinitely.) We like it served with rice and a salad.
Mix first 6 ingredients together with mixer. Spread in buttered 9 x 13-inch dish. Combine remaining ingredients until crumbly. Sprinkle over potato mixture. Bake at 350° for 35 minutes.
Remove outer green leaves of cauliflower and break into flowerets; wash thoroughly. Set aside. Trim off leaves of broccoli. Remove stalks; separate into flowerets and wash thoroughly. Reserve stalks to use in other recipe. Combine cauliflower and broccoli; add onions. Toss gently. Combine remaining ingredients; mix well and pour over vegetables, tossing gently. Cover and chill overnight. Yield: 6 to 8 servings.
Chill Brie in freezer until firm (not frozen), about 1 hour. With sharp knife, halve cheese horizontally; set aside.
Mix all ingredients, shape into patties and coat with flour. Cook until golden on both sides in a fry pan with a little oil.
Shake sugar and vinegar together well before adding oil. Shake well again. Add catsup, Tabasco, chives, garlic, salt and pepper. Mix and let stand overnight before using. Keep refrigerated. You may use blender except for chives and garlic.
Mix together. Add flour until mixture reaches a stiff consistency. Drop by spoon into hot grease (deep fat). Turn only once. Drain on paper towel. You may add chopped shrimp for "shrimp puffs."
Rinse chicken breasts; pat dry. Place in shallow baking dish; season with salt, pepper and garlic salt. Cover with Ragu sauce and marinate in refrigerator about 3 hours. Bake, uncovered, in 350° oven about 45 to 55 minutes (until tender). Cover with cheese and bake, uncovered, another 15 minutes (until melted and lightly browned). This is so good!
In a large bowl, toss together sugar, 2 tablespoons flour, allspice and apples until apples are evenly coated. Spoon into one frozen crust.
Prepare pastry in food processor: Cut butter into flour; add pinch of salt and 3 tablespoons sugar. Slowly add egg yolk mixture. Process 15 to 20 seconds. Turn onto floured surface and press into a ball. Knead quickly until smooth. Chill 20 minutes. Roll to 1/8-inch thick and fit into pizza pan or cookie sheet. Bake 15 minutes at 350° or until golden. (Or roll out Pillsbury sugar cookie dough and put on pizza pan for sweeter crust.)
After chicken is boiled, add rice to broth. Cook 20 minutes on simmer. Meanwhile, chop celery and onion. Saute. When done, add to cooked rice. Leave rice on simmer and add cheese. Stir until melted. Shred chicken; stir into rice, then add rest of ingredients. Mix well. Put into casserole dish and top with almonds. Bake at 325° for 30 to 40 minutes.
Mix well all ingredients and fill muffin cups 2/3 full. Bake at 400° for 12 to 15 minutes. Makes 2 dozen.
Saute onions and garlic in margarine until golden. Stir in cottage cheese, sour cream, salt, pepper and 2 tablespoons Parmesan cheese. Cook over low heat until hot. Meanwhile, cook noodles according to directions on package. Drain immediately and toss noodles with hot cheese mixture. Sprinkle with remaining 2 tablespoons of the Parmesan cheese. Makes 4 servings.
Cream the sugar and shortening. Add eggs and mix. Add flour, sifted with baking powder, soda and spices. Add nuts. Mold into loaf; wrap in wax paper and chill overnight. Slice thin and bake in hot oven (400°) for 8 minutes. Yields 68 cookies.
Cut stems out of mushrooms. Chop up and cook with onions and peppers in butter for 5 minutes. Stir in bread crumbs and spices. Mix up. Add 1 teaspoon of butter in baking dish and bake 15 minutes at 350°. Then broil 3 to 4 minutes (not necessary).
Beat egg whites until stiff. Cream margarine and shortening; add sugar and beat until smooth. Add egg yolks; combine flour and soda. Add to mixture alternately with milk. Stir in vanilla. Add coconut and nuts. Fold in egg whites. Bake at 300° for 25 minutes.
Mix dressing, picante sauce, garlic and chili powder in large bowl. Add remaining ingredients. Mix lightly. Serve warm with flour tortillas. Great with Spanish Rice and kidney beans. Serves 4 to 6 people.
Dissolve sugar in the 7 cups water. Steep the tea bags in the 2 cups water for 15 to 20 minutes. Mix all together and freeze. Serve 1 ice cream scoop of slush per glass and fill with 7-Up.
Combine 1 cup sugar, flour, salt, soda and spices. Stir lightly. Cut in shortening to resemble coarse crumbs. Stir in molasses and egg. Shape dough into 1-inch balls and roll them in the extra sugar. Place on ungreased cookie sheets. Bake at 350° for 10 minutes. Remove from baking sheet immediately. Cookies will firm as they cool. Makes about 4 1/2 dozen.
In the 2 cups of water, steam the veggies, salt and pepper for 10 minutes. Add creamed corn and continue to cook slowly until veggies are done. Season to taste and set aside.
Preheat oven to 350°. Grease and flour 3 (9-inch) round cake pans. Prepare cake mix as package directs. Stir in grated orange peel. Bake 20 minutes or until toothpick comes out clean. Cool completely.
Melt 1 stick butter in baking dish. Combine all ingredients. Add mixture and bake at 325° for 35 minutes.
Mix flour, sugar and shortening together; save 1/2 cup for crumbs. Add egg, milk and baking soda. Mix and bake at 350° for 30 minutes. Makes 2 cakes.
Sift flour, sugar, baking powder and salt. Cut in shortening; combine beaten egg and milk. Add all at once to dry ingredients. Stir just to moisten. Knead gently on a lightly floured surface, about 12 strokes.	Pat or roll to 1/2-inch thick; cut into 9 biscuits. Bake at 450° for 10 minutes.
In plastic bag, combine 2 tablespoons flour, tarragon, salt and pepper. Add chicken. Melt butter in pan and saute chicken until golden and cooked through. Remove to heated platter. Cut ham into strips. Cook 2 to 3 minutes in the same skillet. Place over chicken. Stir 2 tablespoons flour into drippings in skillet. Blend well. Stir in wine. Gradually add milk until it boils and thickens. Add cheese until melted. Serve over chicken. Serve with rice.
Cream first five ingredients. Sift together and stir in next four ingredients. Stir in oatmeal and coconut. Drop by teaspoons on baking sheet. Bake at 350° (no higher) for 10 minutes.
Mix ingredients together. Shape in covered baking dish. Pour 1 can tomato soup on top. Bake at 350° for 1 hour.
Cream margarine, sugar and eggs in a large mixing bowl. Sift dry ingredients together and add alternately with sour cream. Stir in vanilla and mix well. Pour half of batter into a greased and floured tube pan. Combine brown sugar, cinnamon and nuts. Spread half over batter in pan. Add remaining batter and sprinkle with rest of the brown sugar mixture. Bake at 350° for 60 to 65 minutes.
Mix milk, water, eggs and salt into flour. Pour over piece of beef and then roast. Serve with gravy.