HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix and make Kool-Aid as directed; mix in pineapple juice. Stir together and freeze. When ready to serve, place frozen mixture into punch bowl. Pour ginger ale over it and chop up ice for a nice cold beverage.
Place roll on piece of aluminum foil (large enough to wrap for baking). Spread mustard on roll; place slices of cheese and sliced hot dog. Top hot dog with garnishes of choice: ketchup, relish and/or onions. Then top with large quantity of pork and beans. Wrap up and bake at 350° for 35 to 40 minutes.
Preheat oven to 350°. Mix all ingredients together; pour into ungreased 9 x 13-inch pan. Bake for 30 to 40 minutes.
First Layer: Crush large portion of Oreo cookies and place in glass baking dish. Melt margarine and pour over the Oreo cookies.
Heat oven to 350°. Combine all ingredients, except ground beef; mix well. Add ground beef; mix lightly but thoroughly. Press into an 8 x 4-inch loaf pan. Bake 1 hour. Drain. Let stand for 5 minutes.
Beat softened cheese until fluffy. Soften gelatin in water and dissolve in hot soup. Combine with cheese and beat in mixer until smooth. Fold in other ingredients. Pack into an oiled mold and chill. Unmold to serve. Serves 30.
Saute onion with margarine in saucepan; add garlic, curry powder and cilantro. If needed, add small amount of vegetable oil to prevent scorching. Add tomatoes with all of the liquid and increase the heat to high. Bring just to a boil and reduce heat to simmer. Cover and simmer for 20 to 30 minutes. Serve over rice or pasta.
Place macaroni in a baking dish and set aside. Make sauce by adding flour, water, milk and Egg Beaters; mix until smooth. Dice 2 slices cheese in sauce and flour over macaroni. Place remainder of cheese on top and bake until firm. Less than 1 gram fat per serving. Serves 4.
Decorate top with sliced black olives. Could use these ingredients to decorate top, as well. Serve with tortilla chips.
Mix by hand. Bake at 325° until golden brown. Test with toothpick. Bake in 9 x 13-inch pan.
Cut eggs in half lengthwise; remove yolks and place in mixing bowl. Add cheese, pickle, onion, mayonnaise and mustard. Mix well. Place mixture in hollowed egg halves and garnish with paprika and parsley. Keep chilled until ready to serve.
Mix well or with mixer brown sugar, sugar, butter, flour, cinnamon and nuts. Roll out dough 10 x 30 x 1/4-inch rectangle. Spread sugar and cinnamon mixture evenly on dough. Roll dough tightly from long side to form 30-inch roll. Pinching seam together, cut into (21) 1 1/2-inch slices. Place 7 rolls each in 3 greased 8 x 1 1/2-inch cake pans. Cover, let rise in warm place, free from draft until doubled in bulk, about 1 hour. Bake at 350° for about 20 minutes. Remove from pans. Spread on Caramel Glaze.
Shred the cabbage and cook until tender; drain. Make white sauce. Cook on low heat until thick. In casserole dish, layer cabbage, cracker crumbs and sauce until all is used. Top with grated cheese. Bake 25 minutes in a 350° oven.
Boil chicken and debone. Put in bottom of Pyrex dish. Mix sour cream with soup. Pour over chicken. Crush crackers, melt butter and mix together. Bake at 350° until bubbly.
Peel, seed and cut tomatoes into small pieces. Add remainder of ingredients. Chill and serve with taco chips. May be kept in refrigerator for 1 week.
Mix chocolate cake as package directions. Bake in a large sheet cake pan 12-15 minutes. Cool. Beat together until smooth the vanilla, butter, Crisco, sugar, and evaporated milk. Spread on cooled cake. Heat one can chocolate frosting in microwave until melted. Power over cake and filling.
Gently cook wild rice, water and salt for 45 minutes. Drain. Brown ground beef and set aside. Rinse mushrooms and cut off tips of stems. Slice. Saute mushrooms, onions and celery in butter for 5 to 10 minutes. Combine soy sauce, sour cream, salt and pepper. Add cooked wild rice, browned hamburger, mushrooms, onion, and celery mixture and almonds. Toss gently. Place rice mixture in slightly buttered 3-quart casserole. Bake at 350° for 45 minutes to 1 hour uncovered. Stir several times. Garnish with almonds.
Heat butter with onion in saucepan. Mix in flour and cook 2 minutes over low heat, stirring once. Pour in half of milk; whisk well and add remaining milk, along with seasonings. Cook sauce 10 minutes over low heat. Stir at least 2 to 3 times. Add pasta and peas to sauce; stir and cook 2 to 3 minutes more. Correct seasoning and garnish portions with bacon and cheese. (Mmm!)
Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine flour, cocoa, soda and salt; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Mix well after each addition. Add boiling water, and mix well. Stir in vanilla.
Beat eggs and milk together. Add shortening, sugar, salt, vanilla and lemon juice. Sift cinnamon, flour and baking powder. Fold in egg mixture until smooth. Fold in peaches. Fill greased muffin cups 2/3 full. Bake in 450° oven for 15 minutes.
Mix all ingredients together, except for the almond bark. Roll into small logs on wax paper, wrap and refrigerate overnight. Slice and dip into the almond bark. (Can be frozen.)
Boil chicken until tender; cut in bite size pieces. Mix together with chicken soup, celery soup, milk and chicken. Set aside. Mix dressing mix, broth and butter. Put 1/3 of dressing mix in bottom of casserole dish. Put chicken mixture next, then rest of dressing mixture on top. Bake for 1 hour at 350°. May be prepared ahead of time and also may be frozen.
Mix all ingredients together. Roll in rolls about 2 inches in diameter and roll up in wax paper. Will make about 4 to 5 rolls. Refrigerate. Slice in 1/4-inch thick slices. Place on ungreased cookie sheet. Bake at 325° for 10 to 12 minutes only until light brown. Do not bake beyond this light brown color.
Heat oven to 375°. Mix sugars, butter, shortening, vanilla and egg. Stir in remaining ingredients. Drop dough by heaping teaspoonfuls, about 2 inches apart, onto ungreased cookie sheet. Bake until light brown, 8 to 10 minutes. Remove from cookie sheet. Makes about 3 dozen cookies.
Brown beef and add garlic powder, nacho sauce mix and tomato sauce. Place nacho chips on cookie sheet or baking pan and heat in oven 5 minutes at 400°. Place 12 to 15 chips on plate. Top with hamburger mixture. Sprinkle tomatoes, shredded lettuce and onion on top. Top with squeeze cheese and jalapeno peppers. Makes 8 servings.
Arrange zucchini in greased 2-quart casserole dish. Fold in onion and green pepper. Season with salt and pepper. Cover with crumbs. Pour undiluted soup over all. Sprinkle with cheese. Bake at 325° for 45 minutes. Brown ground beef in skillet, stirring until crumbly. Season with salt and pepper. Sprinkle over baked casserole. Bake 25 minutes longer.
Cut biscuits in quarters. Roll biscuit pieces in mayonnaise, then roll in nut mixture. Put 4 biscuit pieces in each muffin hole. Bake at 400° for 10 to 18 minutes.
Boil tomato juice until it is reduced to 2/3. Add rest of ingredients and simmer about 5 minutes.
Mix all ingredients together. Pour into greased pan. Bake at 350° for 1 hour.
Mix pineapple and pudding together; fold in Cool Whip. Refrigerate.
Brown hamburger. Add onion, salt and pepper. Cook slowly until onion is soft and yellow. Add remaining ingredients. Bake at 350° for 30 minutes.
Drain spinach; squeeze out liquid.	Combine spinach with ingredients. Form into balls on a baking sheet. Freeze. Put into bags. Bake at 350° for 15 minutes, until firm and lightly browned. Makes 5 to 6 dozen.
Preheat oven to 400°. Beat egg whites until stiff peaks are formed. Into a large mixing bowl, put the corn meal and slowly add the boiling water, stirring continuously. Add butter, egg yolks and milk and stir or beat well. Fold egg whites into batter and pour into an 8 or 9-inch cake pan. Bake for 40 minutes at 400° or until done. As the bread will be very soft, it is traditionally served using a spoon.
Place chicken pieces skin side up in a shallow baking dish and surround with pineapple chunks. Mix juices with vinegar, soy sauce, mustard, salt and pepper and pour over chicken. Bake, uncovered, in moderate oven at 350° for 40 minutes, basting occasionally. Add pepper strips. Combine cornstarch and water in a cup. Stir into liquid in baking dish and bake an additional 15 minutes.
Combine sugar and milk. Cook to soft ball stage, stirring frequently. Stir in marshmallow cream, peanut butter and vanilla. Beat until mixture is blended and begins to thicken. Pour into 9 x 13-inch pan.
Crush graham crackers. Add 2 tablespoons powdered sugar and melted margarine. Mix and press into a 9 x 13-inch pan. Cool in freezer to help set. Mix the Philly cream cheese and remaining powdered sugar. Fold in Cool Whip; spread over crust. Add the cherry pie filling over top.
Put ribs into baking pan. Combine sauce ingredients well; pour over ribs. Bake at 325° for 1 1/2 hours.
In a large skillet, cook onions until almost tender. Add the ground beef and garlic and brown lightly. Add sliced mushrooms. Stir in remaining ingredients. Simmer, uncovered, for 2 to 2 1/2 hours or until thick. Remove bay leaves. Serve over spaghetti.
Mix Kool-Aid, pineapple juice, sugar, water and lemonade and chill. Then add ginger ale and strawberry pop. Makes 50 four ounce servings.
Preheat oven to 350°. In a large bowl, mix butter, 1/2 cup sugar, flour, baking powder, vanilla and egg. Pour half into a greased 8-inch square baking pan. In another bowl, toss apples with remaining sugar and cinnamon. Place on top of batter in pan. Pour in remaining batter. Bake 50 minutes. Makes 6 servings.
Melt margarine in a large saucepan, over medium heat. Add cabbage, onion and carrots; saute 5 minutes. Stir in beans, tomatoes and vinegar. Sprinkle cheese, flour and pepper over cabbage mixture and mix. Spoon into greased 2-quart casserole. Cut sausage into bite size slices and arrange on top of cabbage. Cover and bake 40 minutes.
Brown beef in frying pan and prepare per package instructions on taco seasoning mix. Line bottom of an oiled 9 x 13 casserole dish with 6 overlapping corn tortillas. Spread 1/2 taco mix over tortillas, 1/2 of onions and tomatoes and 1/2 of cheese. Cover with remaining tortillas and repeat process for second layer. Spread jar of taco sauce. Cover with foil. Bake at 350° for 30 minutes. Remove foil. Bake 5 minutes.
Buy a big crust, get ham, black olives, pepperoni, sauce, cheese, mushrooms and any other toppings you want.
Mix the first 5 ingredients in a large mixing bowl. Saute meat with chopped regular onions, bell peppers, jalapeno peppers, garlic, chili powder, salt and pepper. Put small amount of oil in 2 sheet pans and put layer of cornbread, layer of meat and layer of cheese on top with another layer of cornbread. Bake in a 450° oven for 45 minutes.
Wash cucumbers; cut in 1/2-inch lengthwise. Combine salt, vinegar and water. Heat to boiling. Pack cucumbers in clean jars. Add 2 sprigs dill weed and 4 peppercorns to each jar. Pour boiling vinegar over cucumbers to 1/2-inch of top of jar. Seal. Process 10 minutes in boiling water bath. Makes 6 to 7 pints.
Mix ingredients, except rolls and margarine. Separate rolls individually and flatten. Spoon 1/2 cup chicken into rolls and pull together. Brush tops with melted margarine. Bake at 350° for 20 to 25 minutes. Serves 32. Good for a party!
Mix sour cream, mustard and vinegar. Pour over beets and stir until well coated. Chill.
Prepare a 9-inch pie crust. Set aside. Combine all ingredients and simmer for about 5 minutes. Put into pie shell. Cover with another crust. Bake at 350° for 45 minutes or until brown. Spread butter over baked crust.
Cream together margarine and sugars; add egg, vanilla and oil. Sift together flour, baking soda and salt. Add sifted ingredients to sugar mixture, blending well. Stir in Rice Krispies, oats and chocolate chips. Drop by rounded teaspoonfuls onto greased baking sheet. Bake at 375° for 10 to 12 minutes. Cool. Store in tightly covered container. Makes about 6 dozen. Can be frozen.
Boil shrimp in crab boil. Cook macaroni and chill. Cut up eggs, lettuce, tomatoes, celery and pepper. Mix shrimp, macaroni, eggs, lettuce, tomatoes, celery, pepper and peas. Season with celery seed, parsley and seasoning salt. Mix salad dressing with mixture.
Melt margarine in warm milk. Add sugar, salt and beaten eggs. Sprinkle yeast over mixture and stir well. Add flour gradually. Mix well.
Mix ingredients; roll dough into small balls. Bake at 275° until lightly browned (about 15 minutes).
Cook noodles according to directions on package. Cook frozen vegetables according to the directions. Brown ground beef and drain. Mix all the ingredients, except the cheese. Place in a casserole dish and sprinkle cheese on the top. Bake at 350° for 30 minutes.
Stir together flour, baking powder, ginger, cinnamon and salt; set aside. In a mixing bowl, beat remaining ingredients until well blended. Stir in flour mixture for about 25 strokes just until moistened. Turn into well greased 8-inch square pan. Bake at 350° for 45 minutes. Cool on a rack 10 to 15 minutes. Serve warm with whipped cream or lemon curd.
Melt butter. Add pepper and onions and cook until soft. Add flour, stir until well blended. Add salt. Add milk slowly, stirring until smooth. Boil 2 minutes. Add remaining ingredients. Pour in large baking dish and cover with cheese rolls. Serves 8.
Mix pecans and coconut together and spread evenly in the bottom of a well-greased 9 x 13-inch pan. Mix cake according to package instructions. Spread over the coconut and pecan mixture. Mix confectioners sugar, cream cheese and margarine until smooth. Spread over cake mix, leaving about 1-inch from sides of pan. Bake at 350° for 50 minutes.
Prepare lettuce as for any tossed salad. Drain and wash chilled beans and add to lettuce. Add diced tomatoes, onions, cheese and dressing. Chill 30 minutes to 1 hour before serving. Add Fritos immediately before serving, mixing well.
Cook broccoli. While broccoli is cooking, mix all other ingredients together in a 2-quart casserole dish. Add broccoli and bake at 375° for 35 minutes.
Cream sugar and butter together; beat until light and fluffy. Add eggs one at a time, beating well. Add flour. Add lemon extract and 7-Up. Pour batter into a well-greased and floured Bundt pan. Bake at 325° for 1 to 1 1/4 hours.
Heat oven to 350°. Place beans into a 1 1/2-quart casserole dish. Top with slices of meat. Mix soup, mayonnaise and mustard. Pour over ham and beans. Top with cheese. Toss bread crumbs in melted butter. Sprinkle over cheese. Bake, uncovered, for 30 minutes. Serves 6 to 8.
Heat oven to 350°. Combine graham cracker crumbs, 2 tablespoons sugar and oleo. Pat into bottom of 9 to 10-inch spring-form pan. Set aside.
Cook shrimp for 5 minutes in boiling water. Drain. Peel and devein. In large bowl mix all ingredients together and chill. Serve with your favorite meal.
Mix together all ingredients. Grease muffin pan. Bake at 400° approximately 20 minutes. Makes 12 rolls.
Stir margarine and crushed cookies to make crust. Blend and cream first 3 ingredients; put into crust and bake at 350° for 55 minutes. Take out of oven and cool. Top with canned pie filling (cherries or strawberries); put in refrigerator until cool.
Sift dry ingredients twice. Break egg into dry ingredients, combine milk and water and add a little at a time to dry ingredients. Beat smoothly until like thick cream. Let stand 1 hour. Put a dessert spoon of fat into a 9-inch square pan. Heat fat in pan until hot at 450°. Pour mixture into hot fat and bake for 20 minutes. Serve immediately.
Place rice in bottom of large pan. Mix soups and water; pour over rice. Roll chicken in butter and place on top of other mixture. Cook, covered, for 3 hours at 300°.
May substitute some of water with 2 tablespoons brandy and 3 tablespoons orange juice.
Combine oil and sugar. Add eggs, one at a time. Fold in all ingredients, except flour and nuts. When well mixed, fold in flour and nuts. Bake in well-greased and floured tube or Bundt pan for 1 hour in a 350° oven.
Steam mixed vegetables, celery and onions a few minutes, in microwave on High or in saucepan. Veggies should still be crisp. Pour into a greased 2 1/2-quart casserole. Top with crushed cheese crackers and margarine. Bake at 350° for 30 minutes.
Heat oven to 325°. Beat eggs in mixer until fluffy. Cream butter and sugar. Beat until real creamy. Add vanilla. Do not use the mixer now. Fold in pineapple; fold in bread crumbs. Grease your dish; pour in batter. Bake 40 minutes uncovered.
Slice rolls in half in order to make top and bottom for sandwiches. Melt butter in double boiler. Add dry mustard, minced onion, poppy seed and Worcestershire sauce to make sauce. Put cheese and ham on bottom half of rolls. Place top on ham and cheese and punch holes in the top. Pour sauce over rolls and heat for 15 minutes at 350°.
Preheat oven to 350°. Wash and peel potatoes. Slice layer of potatoes in medium casserole dish. Add layer of sliced onion. Add portion of margarine and salt and pepper. Then make additional layer of potatoes and onion with margarine, salt and pepper. Pour mushroom soup over top. Add water. Cover with Reynolds Wrap and bake at 350° for 1 1/2 hours. Serves 6.
Cream sugar and margarine together and beat until light and fluffy. Add eggs one at a time and beat well. Add flour slowly and beat well. Beat in lemon extract and 7-Up into batter. Pour into well-greased and floured jumbo fluted pan. Bake at 350° for 1 to 1 1/2 hours.
Place carrot mixture in colander or large strainer. Add celery and raisins. Mix together and let stand 30 minutes. Sti rin mayonnaise and mix well. Let stand in strainer over sink 15 to 20 minutes so extra mayonnaise can drain. Serve in scoops on leaves of lettuce. Refrigerate to store. Makes 6 to 8 servings.
Sift together flour, sugar, baking soda and cocoa. Add mayonnaise, water and vanilla. Mix all ingredients thoroughly. Bake in 2 greased layer pans or in a 2-quart baking dish at 350° for 30 to 35 minutes or until done. May be served warm topped with ice cream or iced with favorite frosting.
In a large non-stick skillet over medium-high heat, heat oil. Add chicken and brown. Remove from skillet. Add red pepper, green onion and garlic. Cook, stirring occasionally, 5 minutes or until tender. Return chicken to skillet. Add orange juice, mustard, salt and pepper. Bring to a boil. Reduce heat. Cover and simmer about 20 minutes. Transfer chicken to serving platter. Keep warm. Add cornstarch mixture to skillet.
Mix together all of the ingredients. Stuff chicken. Bake at 375° for about 1 hour and 10 minutes.
Place pie crust in a 9 inch pan or a quiche dish. In a large bowl combine ingredients and pour into unbaked pie crust. Bake in a 350 degree oven for 35 to 40 minutes. After baking let stand 10 minutes before serving.
In casserole dish, make one 3 ounce package cooked chocolate pudding in microwave. When cooked, stir in one package inexpensive generic chocolate cake mix. Pour into greased and floured large baking pan. Top with one small package chocolate chips and nuts. Bake at 325° for 30 to 35 minutes or until done.
Mix all ingredients thoroughly. Pack into a greased loaf pan. Bake in a 350° oven for 1 hour. Let stand 5 minutes. Drain off excess juices and turn meat loaf onto a serving plate. Serve with mushroom sauce made from remaining 1/2 can of soup. Thin with milk and heat.
Peel onion, leaving root end intact. Cut onion vertically into quarters. Cut to 1/2-inch of root end. Cut quarters vertically into thirds. Place onion in boiling water 1 minute. Remove and place in ice water for 5 minutes. Loosen petals if necessary. Drain onion, cut side down. Place flour in zipper plastic bag and onion and shake again. Chill 1 hour. Deep fry in 3 inches of oil until golden brown. Drain well on paper towels. Serve with Ranch style dressing, honey mustard or your choice.
Place venison and onions in skillet and saute in oil until meat is browned and onion cooked through. Stir in olives and salt and pepper to taste. Heat enchilada sauce in large round pan. Dip tortillas in sauce; remove immediately and place on flat surface and spread 1 tablespoon meat mixture over. Roll and place in 9 x 14-inch baking dish. Top with cheese and green onions. Bake at 375° for 15 to 20 minutes. Makes 12.
Cook celery, onion and green pepper until tender. (Cook in saucepan.) Add tomatoes. Place in square casserole and cover with 1-inch square buttered bread with crusts removed (bread has been toasted). Bake in 400° oven until delicately brown.
Cream together butter and sugar real good. Add and beat in eggs, one at a time. Add and beat in flour. Add and beat in sour cream and vanilla flavoring. Add and beat in flour mixture. Beat well. Bake at 300° for 1 1/2 hours.
Cook and cool apples before using. Preheat oven to 400° (380° convection). Put flour and salt in large bowl. Cut in butter. Stir in sugar and cooled apples. Whisk egg and milk together and stir into flour mixture. Use muffin pan (12) pregreased, or may be dropped onto a cookie sheet. Bake 20 minutes.
Dissolve yeast in warm water, sugar, salt and oil. Mix in flour. Beat 60 strokes and turn out on floured board. Knead. Let rest 5 minutes. Dough is ready to spread into pizza pan.
Melt Hershey bars in top of double boiler. Cream butter and sugar, add Hershey bars, Hershey syrup and eggs, beat well. Mix well, all dry ingredients add to creamed mixture alternately with buttermilk, beating well, add vanilla and 1 cup nuts if desired. Pour into 2 (9 x 13-inch) pans, greased lightly and bake 30 minutes or until inserted wooden toothpick comes out clean, at 350°. You can bake this in tube pan, bake 1 1/2 hours at 350°.
Heat oven to 400°. In large bowl, beat 1 1/2 cups sugar and margarine until light and fluffy. Add vanilla and eggs; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour, cream of tartar, baking soda and salt; mix well.
Mix all together. Pour into greased 9 x 13-inch baking dish. Bake at 350° for 25 to 30 minutes.
Mix together and pour into a greased baking dish. Bake at 350° for 30 to 35 minutes until a knife comes out clean. Can be put in a long pan. Bakes more quickly.
Sift dry ingredients together. Add eggs and buttermilk. Mix all together. Add enough water to a pouring consistency.
Cook hamburger with onion until well done. Add tomatoes, soup, water, seasonings and potatoes. Cook 35 minutes. May substitute 3/4 cup of macaroni for potatoes.
Mash potatoes and combine with other ingredients in a 2-quart casserole.
Mix flour and salt. Add shortening and mix well. Mix egg, vinegar and water and add all at once to flour mixture. Round up and roll out.
Heat oven to 375°. Cream butter and sugar until light and fluffy. Sift together flour, baking powder and salt; add to creamed mixture, alternately with milk. Beat until smooth. Pour into a greased loaf pan. Spoon drained fruit over batter. Sprinkle with sugar and juice. Bake 45 to 50 minutes. Serve with whipped cream or ice cream. Serves 6.
Mix sugar, cream cheese and milk together. Roll out on wax paper in a rectangular shape. Spread with peanut butter. Roll up and chill in the waxed paper for several hours. Slice.
Spread pineapple on bottom of cake pan. Then put the can of cherry pie filling on. Next layer is the dry cake mix. Next slice butter on top of cake mix. Then spread nuts. Bake at 350° for about 45 minutes.
Cream butter or margarine, Crisco and sugar. Add eggs, one at a time. Add flour and milk alternately. Add flavoring, baking powder and pineapple. Bake in greased and floured pan in cold oven at 300° for 1 1/2 hours.
Grind peppers in food processor. Mix peppers and remaining ingredients together and boil for 20 minutes. Put in pint jars and seal.
Combine Milnot and sugar in heavy saucepan (4-quart). Add marshmallows and butter and cook over low heat until melted. (Heat may be turned to medium.) Bring mixture to full boil and stir 4 minutes. Blend vanilla and nuts. Pour into lightly buttered pan (9 x 13 x 2-inch). Allow to cool. Candy may be refrigerated or frozen once it is firm. Makes 5 pounds.