HumbleIntelligence/food-ner-1-Million huggingface dataset:
Simmer water and sugar for 5 minutes and cool. Add juices (have juices cold) and pour over ice in punch bowl. Slowly add 7-Up. If desired, decorate with fruit slices. Makes 7 quarts. Serves 50 to 60.
Mix all together. Add pepper and paprika, if desired. Bake 1 hour at 300°.
Wipe down peppers, do not wash. Seed them, and cut in strips. Put in jars. Pack tight. Cover with vinegar. With 1 pint, put in 1/2 teaspoon kosher salt. With 1 quart, put in 1 teaspoon kosher salt.
Cut up chicken (hekka style). Soak long rice in warm water for 30 minutes. Chop celery in fine pieces. Boil water with chicken pieces. Add Hawaiian salt, garlic, ginger, sugar, shoyu and celery. Cover and simmer for 1 hour or until chicken is tender. Cut long rice into desired length and add to chicken mixture. Add green onions and simmer for 20 minutes. Serve.
Slice cucumbers. Add onion and green pepper. Let stand for 1 hour in water to cover to which the salt has been added. After 1 hour, drain and add the remaining ingredients.
Mix together cake mix, 2 eggs and softened margarine. Do not beat. Press in 9 x 13-inch pan.
Soak beans overnight. Next morning, cook until soft. Add remaining ingredients; mix well. Cold pack 1 1/2 to 2 hours or 95 minutes at 10 pounds pressure.
Brown hamburger meat in skillet. Add taco seasoning and water. Mix well. Then add chili. Cook until mixture begins to simmer.
Mix all ingredients by hand; fold in large tub of Cool Whip. Refrigerate for 2 hours. Add miniature marshmallows if you like. Will keep for 2 weeks.
Bring the first 3 ingredients to a boil and pour over the remaining ingredients. Bake in long, greased and floured pan 25 minutes at 350°.
Unwrap kiss. Melt semi-sweet chocolate chips according to directions on bag. Dip a cherry in chocolate and press against the big flat bottom of kiss as it is turned on its side. The pointed end of the kiss is the face. The stem is the tail. Insert two almond slices for ears just between the kiss and cherry. Makes eyes with very small dots of icing.
Prepare salad greens. Wash lettuce, romaine and endive. Separate into leaves, discarding discolored or bruised leaves. Drain well, shaking in salad basket or placing on paper towels, to remove excess moisture. Place cleaned greens in plastic bag or wrap in plastic film. Refrigerate until crisp and cold, several hours. Also refrigerate salad bowl.
Place into baking dish baby lima beans, green beans, peas and bell pepper, cut into strips. Cover with mayonnaise and sour cream. Sprinkle Parmesan cheese over top of casserole. Bake at 350° for 45 minutes.
Cream butter and sugar together until fluffy. Beat egg yolks until thick and lemon colored. Add to creamed mixture and blend thoroughly. Beat egg whites until stiff. Alternately add egg whites and sifted cake flour. Beat well after each addition. Fold in pecans. Bake at 325° for 1 hour and 20 minutes or until done.
Break graham crackers into pieces and line bottom of 13 x 9 x 2 sealable container. Mix pudding according to box directions. When thickened, blend in Cool Whip with an electric mixer. Pour half of pudding mixture over graham crackers. Top with remaining graham crackers and remaining pudding mixture. Spoon cherry pie filling on top. Chill.
Brown meat and add celery; brown a few minutes. Put in bowl with bread, parsley and beaten egg. Fill mushrooms and bake in a well buttered pan 1/2 hour or until desired doneness.
Cut 2 racks of ribs into serving size pieces. Brown in frypan and put into roaster pan. Put sauce ingredients in frypan and cook for 15 to 20 minutes. Pour over ribs and bake until done.
Prepare Rice-A-Roni as directed on package. Cool and add remaining ingredients. Serves 10 to 12.
Saute cabbage and green pepper in water until tender. Melt margarine; combine with stuffing mix. Place half of the stuffing mix in baking dish. Layer half of the cabbage, half of the soup and half of the cheese. Repeat layers of cabbage, soup and cheese. Add remaining stuffing mix. Bake at 350° for 30 minutes.
Brown ground beef and drain well. Add spaghetti sauce, mushrooms and pepperoni. Add salt and pepper to taste. Cook on low heat for 2 to 3 hours. Mix noodles together and cook as directed on packages. Serve with sauce on top of noodles and sprinkle with shredded Mozzarella cheese.
In a 2-quart, microwave-safe casserole, micro-cook the sliced potatoes, water and salt, covered, on 100% power for 8 to 10 minutes or until potatoes are just tender, stirring twice. Drain. Remove from casserole and set aside.
Soften yeast in lukewarm water, then scald milk. Add sugar, salt, shortening and water. Allow to cool to lukewarm. Add yeast and mix. Add flour gradually and mix. Knead dough until spongy, then put in bowl and let rise to double in bulk. Punch down and let rise again. Divide in two equal portions. Form into loaves. Place in greased loaf pans. Let rise until double in bulk. Bake at 400° for 35 to 45 minutes or until done.
Dissolve Jell-O in boiling water. Fill container one-inch full and let set. Keep the remainder at room temperature.
Meat sauce: In a large skillet, brown ground beef in oil. Add garlic, onion, sweet basil, tomato paste, water, salt and pepper. Simmer 1 hour; stir occasionally.
Mix first 4 ingredients with 2 knives. Mix vinegar, egg and water together. Add flour mixture. Stir until moistened. Roll into shape and line 9-inch aluminum pans; freeze until needed. Makes 4 crusts.
In a medium bowl, cream together the butter and 3 tablespoons sugar. Add pretzels. Press into a 13 x 9-inch pan. Bake at 350° for 10 minutes. Let cool.
Cream margarine and sugar; add egg and beat well. Combine flour with nutmeg, soda, baking powder and salt. Add to creamed mixture alternately with sour cream. Add nuts and mix well. Drop with teaspoon onto well-greased cookie sheets. Bake at 350° for about 10 minutes.
Lightly brown onion in butter. Combine soy sauce, garlic, browning sauce, onion soup mix and 5 cups water. Place roast in 4-quart casserole or Dutch oven. Add soy sauce mixture and onions. Cover tightly. Bake for 2 1/2 hours at 325°.
Pour water into medium size pot. Heat to boiling. Place eggs in water, being careful not to burn hands. Look at clock. Five to 7 minutes later (that's why you looked at the clock), vary time according to desired doneness, remove eggs from the water, once again being careful not to burn hands. Place eggs somewhere they will not roll away. Caution: Eggs should not be eaten in this state. If needed, ask for assistance in peeling them first.
Keep apricot and pineapple juice separated. Chill fruit. Dissolve Jell-O in hot water. Add apricot juice and cool. Fold in fruit and marshmallows. Chill until firm. Add topping.
Combine all ingredients except 7-Up. Add soda just before serving. Pour over crushed ice.
Heat oil in large skillet until hot. Add crab delights and vegetables; cook and stir over medium-high heat for 2 minutes. Add the garlic powder, ground ginger and seasoning packet. Stir well. Cook 1 minute longer. Serve immediately over cooked rice. Serves 3. Easy to make and delicious!
Drain blueberries and pineapple. Reserve liquid. Mix juices to make 1 cup. Add water if needed. Put 1 cup of juice and 1 cup of water in saucepan and bring to a boil. Dissolve jello in this and add 1 3/4 cup of cold water. Pour into flat pan. Add berries and pineapple. Stir. Place in refrigerator to gel.
Preheat oven to 400°. In medium bowl, beat egg slightly. Add sugar, sour cream, flour, vanilla and salt. Mix well. Add apples and stir until well blended. Turn into unbaked shell. Bake for 30 minutes or until apples are tender.
Cover cabbage, onion, and pepper with ice and let stand 30 minutes to 1 hour, then drain cabbage very well and mix. Mix sugar, oil, vinegar, celery seed and salt. Pour over cabbage and refrigerate. May adjust amount of salt and vinegar to your taste. Will keep in refrigerator 1 week.
Combine Jell-O, sugar and water. Set aside to cool. Chop oranges, apples and cranberries in a food processor. Combine all ingredients. Refrigerate. Will keep 1 week in refrigerator.
Mix together all ingredients and bake on a greased cookie sheet for 10 to 12 minutes at 350°. Do not overbake. Bake only until lightly brown around edges.
Put a pat of oleo into each muffin tin and melt. Drop in mixture. Cook at 350° until done.
Fry meat and onions. After well browned, add the rest of ingredients. Pour in casserole and cover with cheese; bake in 350° oven for 45 minutes to 1 hour.
Cook and drain meat. Combine all ingredients, except cheese, and simmer 15 to 20 minutes. Use French sweet rolls, cut almost in half. Spoon meat mixture over rolls and then put Mozzarella cheese on top. Wrap in aluminum foil and bake 15 minutes at 350°.
Cook noodles. Add noodles, tuna and soup all together. Add salt and pepper. Then put little dabs of butter over top. Then bake in oven until brown.
Cream shortening; gradually add peanut butter and cream until smooth. Add sugar and cream until mixture is light and fluffy. Add well beaten eggs and mix well. Combine all dry ingredients and add to creamed mixture alternately with milk. Stir in vanilla. Spoon mixture into 2 greased 9-inch layer cake pans and bake at 375° for 25 minutes or until cake pulls away from sides of pan. Cool and frost with frosting.
Cream butter and sugar. Add other ingredients. Pour into two pie crusts. Bake at 350° until done.
Remove crust from bread slices and cut bread into triangles. Mix all ingredients and spread on triangles. Place on a cookie sheet and bake at 400° for 10 minutes. Makes approximately 150 triangles.
Cream margarine, powdered sugar, oil and sugar together. Add eggs and vanilla. Sift soda, salt, cream of tartar and flour together. Add dry ingredients to creamed mixture. Chill dough. Roll into small balls; then roll in dry jello. Press down. Bake at 350° for 10 to 12 minutes. Don't brown. Makes 7 dozen.
Mix first 3 ingredients together. Place in casserole dish. Sprinkle paprika on top. Bake at 350° for 25 minutes. Serve with crackers. Serves 8.
Mix together in saucepan sugar, flour and cocoa. Gradually blend in milk. Cook over low heat until thick and comes to a boil. Stir continuously. Add 1 to 1 1/2 tablespoons margarine. Serve over hot buttered biscuits.
Dissolve jello in boiling water. Add softened cream cheese. Beat well with electric mixer until well blended. Add 1 cup fruit juice drained from fruit cocktail. Add small amount of lemon juice. Let partly set, then add fruit cocktail, marshmallows and nuts (if desired). Let set until nearly solid, then fold in Dream Whip (prepared as directed). Return to refrigerator until completely set.
Mix all together, Makes one 9 x 13 pan and one small pan. Bake 325° for 25 minutes. When cool frost with:
Cook squash without water until transparent, 12 to 15 minutes. Add sugar, lemon juice and pineapple. Bring to a boil and cook 6 to 8 minutes. Remove from heat; add jello. Stir well until dissolved. Pour into small jelly jars; seal and store on shelf in a cool place. Makes 8 to 10 small jars.
Mix everything together, except chocolate chips. Press into a 9 x 13-inch pan. Put in refrigerator to harden a little bit. Melt chips, then spread over top. Cool in refrigerator.
Cream together butter, peanut butter, both sugars and egg. Add flour into creamed mixture. Shape into 1-inch balls. Roll in granulated sugar. Place 2-inches apart on ungreased cookie sheet. Press 5 peanut halves on top or crisscross with fork tines. Bake at 375° for 8 to 10 minutes. Makes 2 dozen.
Crumble sausage and mix with cheese. Add biscuit mix, 1 cup at a time. Form into 1-inch balls and place on ungreased cookie sheet. May be frozen at this time. Bake in preheated 350° to 375° oven for about 13 to 15 minutes, or until light brown. If frozen, cooking may take a few extra minutes. Serve warm. Makes about 7 dozen.
Heat oven to 350°. Combine Ricotta, spinach, Parmesan, egg white, nutmeg, 1/4 teaspoon salt, 1/8 teaspoon pepper and 1/2 cup Mozzarella. Fill shells with cheese mixture and put in 13 x 9-inch baking dish. Top with spaghetti sauce and remaining 1/2 cup Mozzarella. Bake until the cheese has melted and is beginning to brown, about 35 minutes.
Boil the sugar, milk, butter and cocoa for 1 1/2 minutes; remove from heat. Quickly stir in remaining ingredients. Mix well and spoon quickly onto wax paper.
Combine cocoa, flour, salt, baking soda, baking powder and cinnamon together in a sifter. Cream sugar, butter and eggs; mix again. Add vanilla. Add to mixed dry ingredients and milk until well blended. Pour into 2 9-inch greased layer cake pans and bake at 350° for about 25 minutes. Cool and frost with Fluffy Cocoa Frosting.
Roll biscuits into 9-inch long thin roll. Pinch ends together forming a circle. Dip in butter, then cinnamon, and sugar. Form into figure 8's. Bake on ungreased cookie sheet at 425° for 8 to 10 minutes.
Mix well all ingredients, except vanilla wafers. Line muffin pans with cupcake papers. Place vanilla wafer in bottom of paper and pour cheese mixture over wafer, approximately 2/3 full. Bake at 350° for 10 to 15 minutes. When cooled, top with a teaspoon of pie filling (cherry, blueberry, apple, etc.).
Cook noodles. Cook meat in a skillet, breaking up lumps. Add tomato sauce. Salt and pepper to taste. Remove from heat. Combine cottage cheese, Cheddar cheese, sour cream, scallions and green pepper. In casserole, make layers of noodles and the cheese mixture. Pour the meat sauce over all. Pour melted butter on top. Chill at least 1 hour. Bake at 375° for 45 minutes.
Cream oleo, sugar, egg and vanilla. Add flour, salt and chips. Spread into a 9 x 13-inch pan. Bake 20 minutes at 350°.
Soften cream cheese and blend with mixer until smooth and creamy. Soften Marshmallow Creme in microwave and add to cream cheese. Continue blending until mixed. Stir in food coloring to desired color. Chill and serve with fresh strawberries or other fresh fruit.
In a 2-quart pan, combine butter and sugar. Stir until it crackles. Pour into a nongreased cookie sheet. Lay 4 to 5 Hershey bars on top. Smooth with a spatula. Sprinkle nuts on top. Let it cool completely, then break.
Use fresh cucumbers. Wash and cut in sticks. Pour boiling water over them and let stand overnight. Next morning, pack solidly into clean jars. Make a solution of remaining ingredients. Boil the solution for 5 minutes. Pour boiling hot over the cucumbers in jars. Put on lids, screwing band tight. Process in boiling water bath. Boil for 5 minutes. Yields 6 pint jars. Add green food coloring, if desired, to solution for more color.
Cut the boiled eggs into small pieces. Prepare the mashed potatoes according to instructions on package and while still hot add the cream cheese, mayonnaise, three eggs and tuna fish. Place lettuce leaves in salad bowl, add salad and decorate with remaining boiled egg. Press olives on top. Refrigerate for at least 3 hours. Good for buffets. Yields 10 to 12 servings.
Cook peeled potatoes in boiling salt water until tender. Mash. Add remaining ingredients and beat until light and fluffy. Cool. Cover and place in refrigerator. Can be used any time within two weeks.
Brown ground beef. Stir in barbecue sauce, pepper and onions. Cover and cook 15 minutes. Spoon on bottom halves of buns and top with sliced cheese and broil until cheese is melted.
Cook broccoli and drain. Combine mayonnaise, eggs and onion; blend in broccoli. Pour into buttered 9 x 13-inch baking dish. Sprinkle with cheese.
Mix hamburger, onion, bread, beaten egg and salt. Brown in skillet; drain off fat. Add soup and water. Simmer 10 minutes. Add sour cream. Serve over cooked noodles or rice.
Let cream cheese soften; mix together. Use some of the cherry juice to make mixing easier. Make 2 balls; roll in chopped nuts. Freezes good. Serve with cinnamon graham crackers.
Brown chicken in margarine. Remove chicken; add mushroom soup, 1 1/2 cans water, mushrooms and juice and onion mix, then add rice. Pour in casserole. Place chicken on top and cover with foil and bake at 350° for 1 hour.
Pour pumpkin, Farm Rich, brown sugar, egg substitute and spices into a blender. Process at medium speed for 2 minutes.
Roll steak in flour mix. Brown in Crisco. Add chopped onions. Add water and mix well. Gradually add sour cream. Cover and simmer for 1 hour. Serve with rice or noodles.
Whip the cream until stiff. Refrigerate. Drain pineapple, reserving juice. Beat together cream cheese, pudding mix and reserved juice until smooth. Gently fold pineapple and whipped cream into pudding. Spoon filling into pie crust and freeze for 8 hours or overnight. Remove from freezer to soften 1 hour before serving.
Combine vegetables with salt. Let stand 1 hour. Place remaining ingredients in pan. Boil for 1 minute. Cool; drain vegetables. Add to vinegar mixture. Stir gently. Put in containers and freeze. To use, defrost and serve chilled.
Place squash in small amount of water in large saucepan; cover and cook for 8 to 10 minutes or until tender. Drain. Add all remaining ingredients; mix well. Transfer to greased 11 x 7 x 2-inch baking dish. Bake, uncovered, at 325° for 30 to 35 minutes.
Whiz until smooth the first 4 ingredients. Pour into saucepan and cook over medium heat, stirring constantly, until thick. Cool. Return to blender and add the garlic while whizzing. Add oil slowly while whizzing. Chill.
Fry onions in lots of butter. Have potatoes mashed and on thinner side. Cook macaroni until done.
In a 1-quart saucepan, combine cream cheese and milk. Add soup and cook over low heat, stirring constantly until smooth and thoroughly blended and heated. Add lemon juice and cook 2 minutes longer. Serve over cooked vegies. Garnish with chives and slivers of almonds.
In 3-quart baking dish, combine soup, milk, thyme and pepper. Stir in vegetables and chicken. Bake at 400° for 15 minutes or until the mixture begins to bubble.
Mix all ingredients except crackers and oleo. Place in a 9 x 13-inch casserole dish and top with mixture of crackers and oleo. Cook at 350° for 45 minutes.
Brown hamburger; drain fat and add grated onion. Add beans and chili. Then add water (more if desired) and cook over low heat 15 minutes. Then add tamales and cheese and cook 15 minutes. Serve with pasta or rice. Fast and easy.
Make Kool-Aid according to directions on package. Add strawberries, pineapple and cherries. Place in freezer until partially frozen. Pour ginger ale over icy mix before serving.
Boil all ingredients until chicken is ready to fall apart. Remove all ingredients from broth. Strain broth. Bone chicken and remove cloves. Return chicken, onion and carrots to broth. Add mixed fresh vegetables. Simmer until vegetables are done.
Mix together. Roll in small balls and freeze. Cook frozen at 325° to 350° for about 20 minutes.
Cook squash until tender; drain. Add crackers. Melt margarine in skillet and saute onion and bell pepper. Add eggs, milk and cheese. Mix all together and place in greased casserole dish. Top with bread crumbs. Bake 40 minutes at 350°. May be frozen.
Brown onion in fat (1 tablespoon). Mix onion, meats, bread, milk, egg, salt and pepper; mix with hands. Form into balls. Brown meat balls in same pan to keep balls round. Remove to hot platter and keep hot.
Brown beef and onion in a large frypan until onion is soft. Spoon off fat. Add tomato sauce, water, salt and spices. Bring to a boil. Add noodles. Cover and boil gently for 5 minutes. Break up the thawed spinach into small pieces. Stir into frypan mixture. Cover and boil gently 5 minutes. Stir. Spoon cottage cheese on top. Sprinkle with diced cheese. Cover and simmer for 10 minutes or until noodles are tender.
Boil 1 to 2 minutes. Remove from heat and stir in 1 teaspoon baking soda. Pour over salted popcorn and stir.
Heat oven to 350°. Grease and flour 2 (15 x 10-inch) jelly roll pans. In large bowl, combine all ingredients except ice cream at low speed until moistened; beat 2 minutes at highest speed. Pour into prepared pan. Bake at 350° for 10 to 12 minutes. Cool completely. Cut each cake into 20 squares. Cut ice cream into 10 slices; cut each slice in half. Place each ice cream piece between two squares of cake to form sandwich. Wrap each sandwich tightly with plastic wrap. Store in freezer.
Mix all ingredients except ketchup. Put in a loaf pan and spread ketchup over the top. Bake at 350° for 1 hour.
Mix flour, butter and powdered sugar (1/2 cup). Mix until soft dough forms. Press into pizza pan. Bake 15 minutes at 350°. Cool. Combine cream cheese, juice and 1/2 cup powdered sugar. Cook until thick. Cool and add 3 cups strawberries. Spread on crust and serve.
Grease 9 x 9-inch pan. Mix baking mix, milk, 3 tablespoons sugar and	margarine. Spread in pan. Arrange peaches on top. Mix 1/4 cups sugar and	cinnamon. Sprinkle over peaches. Mix sour cream and egg. Drizzle over top. Bake at 375° until wooden pick inserted in cake comes out clean, 35 to 40 minutes. Serve warm and if desired with sweetened whipped cream.
Here's a slaw with a colorful personality, spiced up with a tangy apple taste. Serves 8.
Dissolve 1 envelope of D-Zerta in 1 cup of hot water. Add two-thirds cup cold water and 2 tablespoons lemon juice. Chill until thick and place sliced or diced peaches on top.
Mix well. Bake on greased and floured cookie sheet at 350° for 10 to 12 minutes.
In a greased 9 x 13-inch pan, place potatoes. Mix sour cream and soup. Spread over potatoes. Sprinkle cheese on top of soup/sour cream layer.
In a large skillet, melt butter; saute onions until lightly brown. Stir in celery; cook 1 minute longer. Remove vegetables with a slotted spoon to a 1 1/2-quart casserole. In same skillet, stir in flour; cook 1 minute. Remove from heat; gradually add milk, stirring constantly. Stir in wine and Tabasco sauce. Return to heat. Cook over low heat, stirring until mixture boils and thickens. Stir in cheese; then pour sauce over onions. Bake in a preheated 350° oven for 30 to 40 minutes, until onions are tender. Serve.
Combine sugar, flour, chocolate, water, milk and eggs. Mix well; put in vanilla and butter. Cook until thick. Put in baked pie crust. Combine egg whites and beat until foamy, then add about 1/3 cup sugar. Beat until stiff. Add 1/2 teaspoon vanilla. Cook until light brown.
Mix half the butter with all the other ingredients except the cheese. Put in 6 shallow ovenproof ramekins. Pour remaining butter over them and sprinkle the Parmesan cheese on top. Bake at 425° for 10 minutes.
Cream butter and sugar in a small bowl until light and fluffy. Melt chocolate and add it with vanilla; beat until smooth. Add eggs, one at a time, beating 5 minutes after each addition. Pour filling into a baked 8-inch pie shell. Chill until set, about 3 hours. Spread with whipped cream just before serving.
Combine first six ingredients in a two-quart saucepan and simmer 10 minutes. Make a white sauce of butter, flour and milk and slowly add to tomato mixture, stirring constantly. Serve at once.
Split cake horizontally into 3 layers. Drain strawberries and combine juice with gelatin. Let stand 1 minute. Add sugar and lemon juice. Microcook 2 minutes until sugar and gelatin are dissolved. Refrigerate for 25 minutes. Combine gelatin mixture, strawberries and vanilla. Beat at high speed of electric mixer until light and frothy. Whip cream and fold into strawberry mixture. Blend well.
Place all the ingredients into mixing bowl. Mix. Place into greased casserole dish, cover the top with seasoned bread crumbs. Cover with aluminum foil. Bake at 350° for 45 minutes, then uncover and finish browning, about 15 minutes.
Stir together dry ingredients. Cut in butter until combined. Beat egg until thick and ivory color. Beat in milk and vanilla; add to dry ingredients mixture and stir only until smooth. Arrange peaches in a buttered 1 1/2-quart round glass cake dish or similar pan. Spread batter evenly over peaches. Bake in preheated 375° oven 35 to 40 minutes. (Cake tester should come out clean.) Serve hot with whipped cream.
Mix butter, peanut butter, vanilla and confectioners sugar with mixer. Then by hand mix in Rice Krispies. Shape into balls and refrigerate for 1 hour. Melt chocolate and wax in double boiler. Dip cooled balls into chocolate mixture with a toothpick. Cool. Remove toothpick and drizzle top with remaining chocolate.