HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix first 4 ingredients together, make sure sugar is dissolved, then add Ginger ale.
Mix all ingredients. Place in casserole baking dish. Cut butter into pats and place over top of mixture. Bake, uncovered, 45 to 60 minutes at 350°.
Cook potatoes until tender; drain. Mash potatoes with remaining ingredients. Dot with butter and bake at 350° for 45 minutes.
Preheat oven to 275°. Put all ingredients into a large casserole with a lid to fit. There is no need to brown meat first. Mix ingredients together, cover tightly and bake for 5 hours.
Heat crushed pineapple and sugar for 3 minutes, then add jello and stir well to dissolve. Add cream cheese which has been softened. Let cool. Add celery, apple, walnuts and Cool Whip. Refrigerate.
Mix cream cheese, sugar and vanilla at medium speed in electric mixer, gradually adding heavy cream. Mix well. Whip until thickened, using the back of a spoon. Shape into 10 (3 1/2-inch) shells; place on waxed paper lined cookie sheet. Freeze two hours or overnight. When ready to serve, fill with cherry pie filling. Sprinkle chopped nuts on top, if desired. Substitute fruits, such as blueberry, strawberry, etc.
Cut the shortening into the flour and salt mixture until it resembles fine bread crumbs. Combine slightly beaten egg with vinegar and water; sprinkle over dry ingredients. Mix with fork. Makes 3 or 4 crusts. Can refrigerate dough one week or freeze.
In a large bowl, mix in dry ingredients; blend well. With pastry blender, cut in shortening until evenly distributed. Mixture will look like cornmeal in texture. Put in large airtight container. Label. Store in cool dry place. Use within 10 to 12 weeks.
Wash chicken pieces. Pat dry with paper towels; set aside. Keep at room temperature for at least 1 hour before grilling.
To cold water, add sugar until it seems like oil. Take your glass and crush mint with spoon all around inside of glass and its border. Discard mint. Fill glass with ice. Add bourbon to taste. Fill with sugar water. Let stand until cool. Don't stir.
Melt butter in a small saucepan. Add all remaining ingredients. Cover and cook until the peas are tender, stirring occasionally. Yield: 2 servings.
In a small bowl mix all ingredients. Chill at least 30 minutes to blend flavors.
Heat oven to 375°. Beat the butter and sugars; add egg and vanilla. Mix flour, baking soda and salt. Add to butter mixture. Stir in oats. Bake 8 to 9 minutes.
Cook vegetables according to package directions for 5 minutes. Put cauliflower in last as it gets mushy. Put in a 9 x 13-inch pan or 3 to 4-quart casserole. Heat undiluted soup and Cheez Whiz slowly. Pour over vegetables. Bake 30 minutes at 350°. Can sprinkle Durkee onion rings over top and bake 10 minutes more.
In skillet, brown ground beef. Drain. Peel and cube potatoes. Cover with water. Add chopped onion. Cook until tender (about 20 minutes). Add ground beef, canned vegetables (with liquid), and seasonings. I also add instant potato flakes to thicken.
Heat oven to 325°. Grease (not oil) bottom only of Bundt pan. In large bowl, beat eggs until foamy. Stir in sugar, zucchini, oil and vanilla. Add remaining ingredients, by hand; blend well. Pour batter into prepared pan. Bake at 325° for 50 to 60 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely. Sprinkle powdered sugar on top, if desired.
Preheat oven to 350°. Grease shallow earthenware or other casserole. Slice zucchini and celery. Cut onion and green pepper into large squares. Cut eggplant into large cubes. Scald tomatoes in boiling water for 60 seconds. Drain, remove skin and cut in half. Squeeze out and discard tomato juice and cut each half into 4 pieces. Reserve. Blanch separately in boiling salted water the zucchini, celery, green pepper and eggplant. Reserve.
Melt butter in oil in wide frying pan. Cook peppers, garlic and crushed red pepper for 1 minute. Remove peppers. Add broth and lemon juice; bring to boil. Add scallops and shrimp; cook until opaque. Add lobster. Remove fish from pan. Add cooked pasta to liquid mixture in pan until coated. Transfer pasta and sauce to serving dish; top with fish mixture, peppers and parsley. Top with fresh lemon zest. Serves 4.
Mix butter and flour over medium heat. Add salt, pepper and stock while stirring constantly. Add evaporated milk; continue to stir until thickened. Add chicken, carrots and peas. Stir together and pour into baking dish. Mix 1 1/2 cups flour and baking powder. Cut in shortening. Add milk; mix lightly with fork. Roll out dough to a rectangle, 1/2-inch thick. Spread cheese over dough. Roll long side up, like a jelly roll. Cut into pieces 3/4-inch thick. Place on top of chicken mixture. Bake at 400° until golden brown.
Mix dry ingredients and then add vinegar, oil, vanilla and water. Bake 350 degrees for 40 - 45 minutes.
Cook until thick and add 1 can pineapple cubes. Pour in baked pie shell.
In a large bowl, combine beef with milk and 2 tablespoons of the onion soup mix. Mix thoroughly. Shape into 24 meatballs. Place in a 3-quart oblong microproof baking dish. Cover with waxed paper and cook on High (max power) for 3 minutes. Turn meatballs over. Cover and cook on High (max power) for 2 minutes. Remove meatballs. Stir flour into drippings in dish. Stir in 1 1/2 cups water, parsley and remaining soup mix. Cook, uncovered, on 60 (Bake) for about 5 minutes, or until mixture comes to a boil. Add meatballs. Cover and cook on 60 (Bake) for 6 minutes, stirring occasionally during cooking time. Gradually blend in sour cream. Cover and let stand 5 minutes before serving. Serve over rice or noodles.
Put pretzels in oblong pan. Sprinkle soup mix on top. Pour melted butter over soup and pretzels and stir. Bake at 250°. Stir after 15 minutes; bake 15 minutes more.
Mix well in a microwave-safe bowl. Microwave until melted, stirring several times. Put in fondue pot to stay hot. Serve with tortilla chips.
Layer all in a 9 x 13-inch pan (vegetables). Now sprinkle dry package of Italian dressing over this. Last you pour a bottle of Italian dressing over all.
Peel and slice thinly cucumbers and onion. Separate sliced onion into rings. Place onion rings and cucumber slices in bowl. Cover with cold water. Stir in about 1 tablespoon salt. Allow to soak about 1 hour. Drain off all water. Add sour cream and salt and pepper to taste. Stir gently to coat all of the cucumber and onion with sour cream. Serve.
Pour boiling water over shortening; add sugar and salt. Blend and cool. Add eggs. Let stand in cold water 5 minutes, then add to mixture. Blend well. Cover and refrigerate. Make into rolls 1 or 2 hours before baking at 350° for 20 minutes. Dough keeps 10 days in refrigerator.
Mix flour, Parmesan cheese, salt and pepper together. Dip chicken in eggs. Roll chicken in flour mixture. Put chicken on cookie sheet; pour melted margarine over chicken. Bake at 350° for 1 hour.
In a large pot, melt 2 tablespoons of butter on medium-low heat. Add onion and salt pork. Saute until onion is light brown (do not burn). Add cabbage; stir and cover. Cook on low until cabbage starts to get limp. Mix in sauerkraut. Cook, covered, on low for an hour, stirring occasionally. Add a cup of water if mixture starts to dry out. Water may be added throughout cooking. Add kielbasa and cook for at least 2 hours on low. The longer you cook it, the more flavorful it will be. Add butter, salt and pepper to taste.
Coat six 6 ounce ramekins (6 ounce custard baking cups) with oil. In small bowl, whisk egg yolks and milk. In bowl with electric mixer, beat butter and sugar until combined well. Beat in flour, lemon juice and zest with a pinch of salt. Beat in yolk mixture well.
Preheat oven to 425°. In a food processor, combine Swiss cheese, butter, flour, pepper and cayenne. Process until well blended. On a flat work surface, roll out dough 1/4 inch thick and cut into desired shapes. Brush with beaten egg white and sprinkle with Parmesan cheese. Transfer to a baking sheet. Bake until biscuits are lightly browned, about 15 minutes.
Wash rice until water is clear. Cover rice with water; add butter. Bring to boil for 20 minutes and set aside.
Melt the fat; fry the chopped onion. Add the sauerkraut and cook for a few minutes. Add the water and apple and cook until done. Thicken the cooking liquid with the grated raw potato and cook briefly. Season with salt. Cooking time: 1 hour.
Cook asparagus by directions on package. Add cheese and Worcestershire sauce to white sauce. Place some asparagus on hot buttered toast. Place one half deviled egg on either side of the asparagus; cover with cheese sauce. Serves 5.
Saute onions and celery in butter; stir in flour. Add chicken broth, stirring constantly. Bring to boil. Remove from heat and puree in blender. Add peanut butter and cream. Stir. Return to low heat. Serve with a sprinkling of chopped peanuts on top.
Mix Jell-O, sugar and water together; bring to the boiling stage, but do not boil. Dissolve gelatin in 1 1/4 cups water in large bowl. Add Jell-O mixture from pan and 1 1/4 cups more water. Mix well; pour into a 7 x 12-inch jelly roll pan. Chill, cut and peel off!
Mix cornstarch and milk until smooth. Add margarine, salt and black pepper. Bring to a boil over medium heat, stirring constantly. Boil one minute. Makes 1 cup.
Break cake into bite size pieces and place in dish. Cream sour cream, cream cheese and softened Cool Whip. Beat pudding and milk until smooth and thick. Mix with cheese mixture and pour over cake. Cover and refrigerate. Partially thaw strawberries. Heat in juices very fast with food color and sugar to taste. Add enough cornstarch mixed with water, when hot enough, to thicken to medium thickness. Remove from heat immediately. Completely cool. Pour over cake. Keep refrigerated.
Mix together cake mix and sugar. Add sour cream, oil and eggs, one at a time. Mix well. Pour in a Bundt pan sprayed with Pam. Bake at 350° for 30 minutes or until toothpick comes out clean.
Place peaches in baking dish and sprinkle with lemon juice. In separate bowl, mix butter, sugar and flour until crumbly. Spread over peaches. Bake at 350° for 25 minutes.
Crumble up crackers; put in 9 x 13-inch pan along with melted oleo. Mix well; pat out smooth. Put into 350° oven for 5 minutes. Remove and let cool. Prepare Dream Whip according to package directions and set aside. Beat cream cheese and sugar, add 1 tablespoon milk if too thick. Fold in Dream Whip until well blended. Spoon over crumb crust. Chill. Spread pie filling over top. Serve.
Preheat oven to 350°. In a large bowl, combine flour, sugar and egg. Cut in 1/2 cup margarine until crumbly. Stir in walnuts. Reserving 2 cups crumb mixture, press remainder firmly on bottom of greased 13 x 9-inch baking dish. Bake 15 minutes.
Beat eggs. Add sugar, salt, milk, water and vanilla. Mix well. Pour in unbaked pie shell. Bake 10 minutes at 420°; reduce heat to 350° and bake 25 minutes.
Empty yeast into pint container add ward water. Let set while mixing and scalding the milk, sugar, salt and oleo. Pour into large mixing bowl and let cool to warm temperature. Add the beaten eggs and yeast and gradually stir in flour. Brush with oil and oleo and let rise till double in size. Punch down and work in extra flour, empty on flour board and work down, pinch off into balls and place on greased baking dish. Let rise again till double in size. Bake at 375°.
Preheat oven to 350° (325° for glass dish). Grease a 9 x 13-inch baking dish. In a medium saucepan melt morsels and butter. Stir in crumbs and nuts. Press half the mixture firmly into bottom of baking dish. In a large mixing bowl, beat cheese until fluffy; beat in condensed milk, vanilla and egg. Mix well. Pour over crumb mixture and top with remaining crumb mixture. Bake 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool to room temperature. Chill before cutting into bars. Refrigerate leftovers. Yield: 24 bars.
Melt butter in pan. Mix flour, sugar and milk. Pour over butter. Add peaches. Bake at 350° for 45 minutes.
Preheat oven to 350°. Cook broccoli; drain and spread in ungreased 9 x 13 casserole. Layer ham, then cheese. Beat remaining ingredients together and pour over casserole. Bake 1 hour until knife comes out clean. Let stand 10 minutes before cutting.
Cut wings, rinse and dry. Sprinkle with salt. Heat oil in large saucepan to 375° on deep fry thermometer. Roll wings in cornstarch, then dip in egg to coat evenly. Deep fry 3 or 4 at a time until golden brown, about 5 minutes. Drain. Place in shallow baking pan.
Peel and cut carrots into 1-inch pieces. Place in saucepan of water. Cook until almost tender. Pour off water. Add butter and sugar to carrots. Place over medium heat. Stir constantly until carrots are glazed. Serve immediately.
Melt butter and saute shallots until transparent. Add rice and garlic and cook, stirring, about 5 minutes. Don't brown. Add boiling chicken stock. Cover and cook over low heat for 15 to 18 minutes. Serves 2 to 3.
Mix ginger, garlic powder and soy sauce in a 1 gallon zip lock bag, shake well. add chicken and marinate at least one hour in refrigerator. In a shallow pan combine rice crispies and sesame seeds. Remove chicken from marinade, coat in rice crispy mixture. Place on foil lined cookie sheet that has been coated with vegetable spray. Bake at 400 for 10-15 minutes or until chicken is tender. Do not cover when baking. Serves well with sweet and sour or hot mustard sauce. Serves 6-8.
Cream butter and sugar. Add eggs, milk, flour and dry ingredients. Beat for 2 minutes. Add bananas, nuts and vanilla. Beat and bake at 350° for 40 minutes.
Mix sugar and syrup and bring to boil. Add peanuts and stir until creamy. Add corn flakes and stir. Drop by spoonful on waxed paper.
Crush blueberries; measure 2 1/2 cups and place in a large kettle. Add the sugar, lemon juice, cinnamon and cloves; bring to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; stir in pectin. Skim off foam. Pour hot into hot jars, leaving 1/4-inch headspace. Adjust caps. Process 15 minutes in a boiling water bath. Yields 4 half-pints.
Bring to boil 2 cans of chicken broth. Combine sugar, nutmeg and pepper. Add to pumpkin, mixing well. Slowly add pumpkin mixture to hot broth and bring just to a boil, stirring constantly. Enjoy! Hearty and flavorful! Serves 4 or 5.
Brown hamburger, but do not strain. Add all ingredients and bring to a boil slowly, then cover and let simmer for as long as possible.
Mix together the first 5 ingredients. Sprinkle the grated cheese on top of mixture. Top with the crushed crackers, mixed with the margarine. Bake for 25 minutes at 350°.
Combine onion and vinegar and let it stand a few minutes. Add mayonnaise, salt, pepper and paprika. Mix well. Mix the veggie spirelli, tomatoes, green pepper and olives in a large salad bowl. Pour mayonnaise mixture over all. Toss lightly. Chill several hours before serving. Garnish with egg slices and parsley. Makes 6 servings.
In large bowl, cut Crisco into the flour after salt and baking powder mixed with it. Add milk and mix until you can form ball. Pinch off amounts to make size pies desired. I usually make 13 to 15 pies.
Melt butter in skillet. Take off heat and add sugar, dates, nuts and eggs; mix. Reheat until it boils and add 1/3 of the coconut, vanilla and Rice Krispies. Mix and drop by spoonful into the rest of coconut and roll into balls.
Quarter biscuits and roll in sugar and cinnamon. Boil remaining ingredients for 1 minute. Put quartered biscuits in greased Bundt pan. Pour liquid over biscuits and bake at 350° for 25 to 30 minutes.
Line an oblong cake pan with apple slices. Sprinkle with cinnamon. Mix remaining ingredients together and pour over apples. Bake 40 minutes at 350° or until done.
Sift flour, cocoa and salt. Mix dates, boiling water and soda. Cool. Cream the butter and shortening. Add sugar and beat until fluffy. Add eggs. Alternately add flour and date mixture, blending well after each addition. Add vanilla. Spread in greased 13 x 9 1/2-inch pan. Sprinkle with nuts and chips. Bake in moderate oven (350°) for 25 minutes or until done. Cool. Cut into squares.
Add the 2/3 package coconut and 1 teaspoon coconut flavoring to the cake mix. Bake as directed until done. Take from oven and punch holes in cake. Mix the sugar, coconut flavoring and evaporated milk with water until you have 2 cups. Spoon over cake and cool. Frost with the Cool Whip. Cover. Add remaining coconut. Chill in refrigerator.
Combine flour, baking powder and salt. Cut in shortening. Add milk to make a stiff dough. Roll out to about 1/8 inch thickness and cut into 1-inch squares, 1 to 1 1/2-inch strips or diamonds. Sprinkle lightly with flour and drop into boiling ham broth. Cover loosely and boil gently for 8 to 10 minutes. Yield: 6 to 8 servings.
Melt chocolate bar in top of double boiler. Stir in milk and marshmallows. When smooth, remove from heat. Let cool. Fold in whipped cream. Pour into graham cracker crust. Chill. Top with whipped cream. Serve.
Combine crumbs and 1/2 cup oleo in bowl; mix well. Spread and pat mixture into bottom of a 13 x 9 x 2-inch shallow baking dish. Drizzle chocolate syrup over crumbs. Refrigerate for 1/2 hour.
Mix all ingredients, except margarine, in a greased casserole. Top with margarine, cover and bake at 350° for 50 to 60 minutes. Stir when half done. Do not overcook, will be too dry.
Mix together all ingredients and spread on 6 split English muffins, cut into 4 sections each or fingers. Bake at 425° for a few minutes. Can freeze ahead.
Mix jello as directed and congeal. Whip Dream Whip and fold in nuts, coconut and jello. Fold in strawberries.
Beat eggs; add sugar and vanilla; cream. Add dry ingredients. Grease and flour a 9 x 13-inch pan. Bake at 350° for 20 to 25 minutes. Check often until light brown. Remove from the oven. Cut into squares while still warm, rolling in powdered sugar. Serve.
Bake potatoes at 350° for 45 to 55 minutes or until tender. When cool enough to handle, halve potatoes lengthwise. Carefully scoop out pulp into a bowl, leaving a thin shell. Set shells aside. Beat or mash potato pulp with butter, cream, salt and pepper until smooth. Using a fork, stir in onions or chives and cheese. Gently mix in crab. Stuff potatoes shells; sprinkle with paprika. Return to oven for 15 minutes or until heated through. Serves 8.
Place veal on a flat surface and pound thin. Blend flour with salt and pepper. Dredge veal on both sides. Heat the butter in a large skillet until it is quite hot, but not brown. Add veal (they shrink as they cook). Cook until golden, about 1 minute on each side. Remove the veal to a warm dish and keep warm by covering the dish with foil. Add shallots to the skillet and cook briefly, stirring. Add wine and cook, stirring until it is almost totally evaporated. Add the cream and let boil up, stirring. Cook about 1/2 minute and turn off heat. Stir in mustard. Do not cook further. Spoon sauce over meat. Serve with thin buttered noodles. Serves 3 to 4 people.
In large mixing bowl, beat eggs, sugar, vanilla and salt at high speed until thick and frothy, about 5 minutes. Turn mixer to low and add Pet milk. Beat well. Remove mixer beaters and add strawberries by hand. Place dasher in churn and pour mixture in gallon churn. Add milk to within 3 inches of churn top. Stir mix with dasher and place on top of churn. Freeze as directions given for freezer used. Makes one gallon.
Melt butter in saucepan. Add remaining ingredients. Bring to a boil; boil for 2 minutes. Remove from heat. Add peanut butter, vanilla and oatmeal. Stir until well blended. Drop by spoonfuls onto waxed paper.
Butter a 13 x 9-inch casserole dish. Arrange broccoli. Pour rice over broccoli. Mix milk and soup. Pour over broccoli and rice. Pour Cheez Whiz over this mixture. Top with mushrooms. Bake in a preheated oven at 350° for 30 minutes.
Mix cornbread, baking powder, baking soda, salt and sugar. Add buttermilk, eggs and fat or oil. Beat well. Fill a greased baking pan half full. Bake at 475° (hot oven) for about 20 minutes until browned.
Saute onion in butter; add mustard, Worcestershire sauce and poppy seed. Refrigerate until spreading consistency.
Shake chicken, flour and seasonings in a bag. Brown chicken in oil. Sprinkle with onion soup mix. Pour in wine. Add a little water. Cover and simmer until tender, about 45 minutes. Makes 4 servings.
Preheat oven to 425°. Grease 24 individual muffin cups. In a large mixing bowl, sift the flour with the baking powder and salt. Add the Crisco. Rub the mixture together. Add milk; stir with fork until soft dough forms. Turn dough on floured cutting board and knead a few times. Divide dough in half. Roll out half of the dough into a long rectangle about 1/8-inch thick. Spread the dough with soft butter and sprinkle with cinnamon and sugar (and raisins and nuts if desired). Roll up dough, jelly roll style, and pinch the ends. Cut into 12 pieces. Place each piece into a greased muffin cup. Repeat this procedure with the other half of the dough. Bake the rolls for about 15 minutes. Cool in pans for 5 minutes, then turn out onto wire racks. Serve warm, with butter if desired.
Mix all ingredients well and bake slightly longer than directed on box. Bake at 350° for 45 minutes to 1 hour.
In skillet, fry bacon until crispy. Pour off all but 1/4 cup of drippings. In drippings stir in onions, vinegar, sugar and pepper. Cook and stir over low heat until mixture simmers. Pour over potatoes and toss to combine. Garnish with crumbled bacon. Serves 6 to 8.
Cook broccoli until tender, 10 to 15 minutes. Drain well. Transfer to a large mixing bowl. Meanwhile, saute onion in butter and salt until tender. Remove onion with slotted spoon and add to broccoli with cream cheese and soup. Mix well and transfer to greased casserole. Add crushed crackers to remaining butter until well coated and top casserole. Bake at 350° uncovered for 45 minutes.
Prepare jello according to directions on package. Let sherbet soften at room temperature and mix with jello. Add drained orange slices to mixture and pour into mold. Refrigerate until set.
Simply mix all ingredients. Chill and serve. May be prepared a day in advance. Great for a colorful holiday side dish or a summer salad.
Season chicken with paprika and 1/2 teaspoon salt. Saute chicken in butter until brown. Remove chicken. Blend flour, sugar, spices and 1/2 teaspoon salt in butter remaining in skillet. Drain cherries and pour the liquid into the skillet. Return chicken to skillet. Add pineapple, rum, bouillon cube and food coloring. Cover and simmer for 30 minutes. Add cherries and simmer for 10 minutes.
Mix Jell-O as directed on package and set aside. Add carrots and pineapple to Jell-O. Pour into salad bowl and chill until firm, then serve.
Cook chicken and let cool. Take meat off bones. Cook onion, celery and bell pepper in margarine until done, but not brown. Blend in flour, garlic salt, salt and pepper. Add 2 or 3 cups chicken broth and milk. Cook over low heat until thick enough for a sauce, then add vegetables and pimientos. Place chicken in bottom of baking dish. Slice eggs over chicken. Pour sauce over that. Place biscuits on top. Brush with margarine. Bake at 400° until biscuits are brown.
Saute mushrooms, celery, onions and green peppers in 2 tablespoons butter or oleo until soft but not brown. Add pimento and soup. Mix well. Add shrimp, crabmeat and cooked rice. Mix well. Stir in milk. Heat in 3-quart casserole. Bake at 325° for 45 minutes.
Cream butter and sugar. Add milk, beaten eggs, flour, salt and melted chocolate. Then add nuts and vanilla. Blend thoroughly and spread 1/4 inch deep in a shallow greased pan. Bake about 15 minutes in a moderate oven. Cut into squares while still warm.
Preheat electric skillet to 260°. Add margarine and let melt completely. (For extra crispy chicken, cook at 300° but watch closely.) Meanwhile, prepare chicken, wash and cut up. Salt and pepper chicken to taste as usual; flour parts. Drop chicken into hot margarine. Cover with lid, making sure vent is closed. Let cook 15 to 20 minutes until brown on one side and turn. Cook, covered, 20 minutes or more until done.