HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sugar, Tang and both kinds of tea. Add cloves, cinnamon and ginger. Mix all together thoroughly. Put 3 teaspoons into a cup of hot water. Makes a wonderful hot drink on a cold morning or anytime you would like a different hot drink. Store in tightly sealed container.
Combine first 6 ingredients and mix well. Pour one half of the batter into greased & floured 13 X 9 X 2 baking dish. Bake in preheated 350 degree oven for 20 - 25 minutes. Melt and mix together the caramels and Eagle Brand milk. Spread over the baked layer. Sprinkle generously with chopped pecans. Cover with remaining cake batter. Bake 25 - 35 minutes longer. Frost with Turtle Cake Frosting (recipe follows).
Steam broccoli for 10 minutes. Set aside when done. Cook spaghetti in 1 tablespoon olive oil. Heat 1 tablespoon olive oil in a large wide skillet over low heat. Saute garlic and pine nuts until garlic is golden color. Add broccoli and stir until broccoli is heated through. Drain pasta and toss at once with the broccoli mix. Add Parmesan and parsley. Serves 4 to 6 people.
Mix soda with molasses and add boiling water. Set aside. Mix all other ingredients together and combine the two mixtures. Bake in a greased frying pan or baking dish at 350° for 25 minutes.
Cook rice. Combine rice, sour cream and salt to taste. Arrange half mixture in buttered casserole. Top with strips of green chilies and strips of cheese. Layer again and top with butter. Cover with grated cheese. Bake in preheated 350° oven for 30 minutes.
Chop peppers and carrots. Cook until tender. Add remaining ingredients. Cook for 20 minutes. Can in sterilized jars and seal.
Cream shortening and sugar. Add eggs and beat well. Add dry ingredients alternately with bananas to creamed mixture. Stir in nuts. Pour into greased bread pan. Bake at 350° for 1 hour.
Fry onion in 3 tablespoons oil until soft, not browned. Add the peeled and sliced zucchini and the tomatoes, parsley, basil, salt and pepper. Fry until tender but not soft. Keep adding enough stock or water to make a loose stock to pour over rice. If you like it more soupy, add 1 can of chopped tomatoes and cook with other tomatoes.
Mix all ingredients together except cheese and ground meat. Brown ground meat. Drain well. Pour 1/2 corn bread mixture in skillet. Add ground meat on top and spread evenly. Sprinkle cheese over ground meat. Pour remaining corn bread mixture over cheese. Bake for 45 minutes at 350° in a 10-inch skillet. Serve with green salad. Serves 6 to 8 people.
Boil and debone chicken. Layer chicken and soups (mix soups together first). Melt margarine and stir into stuffing mix. Put stuffing mix on top. Bake at 350° for 30 to 35 minutes.
Chop onion, peppers and garlic; saute in a large pot. Brown ground beef and add to pot. Saute with chili powder and red pepper for 2 to 3 minutes. Add chili beans, kidney beans, tomatoes and tomato bisque. Simmer and add salt and pepper to taste. Cover and simmer for 2 hours or longer. Serve over spaghetti or with oyster crackers.
Mix first 4 ingredients in casserole dish. Cut butter or oleo into small slices and float them on top. Cover and bake in preheated oven at 350° for 1 hour. (Stir after 1/2 hour.)
Mix all ingredients together in a large bowl. Spray a 9 x 12-inch pan with Pam (or grease). Place mixture in pan; bake at 350° for 30 minutes, or until brown on the top.
Soften cream cheese and butter; mix together. Add seasoning and mix well. Make ball and roll in nuts. Refrigerate.
Place all ingredients in a percolator and let perk. Serve hot. Yield: 8 cups.
Cook rice as directed on box. Layer or mix the soup, cheese and shrimp. Add to cooked rice. Bake about 35 to 40 minutes until bubbly in center.
Mix all but last 2 ingredients well. Then crumble crackers on top of this. Then dot the crackers with butter and put in oven. Brown at 350°.
In a large bowl, combine the cauliflower, broccoli, grapes, onions and Mozzarella cheese. Combine the mayonnaise, Parmesan cheese, sugar and vinegar; pour over vegetable mixture and toss to coat. Cover and refrigerate for at least 2 hours. Add bacon bits before serving. Transfer to a lettuce-lined bowl. Garnish with grapes if desired. Yield: 15 to 20 servings.
Boil squash until tender and drain. Mash squash. Add all the ingredients, saving half of the butter. Melt butter that is left and pour over top of squash mixture you have placed in buttered baking dish. Sprinkle with small amount of cracker crumbs. Bake at 350° for 1 hour or until brown.
Crumble sausage into a saucepan. Cook over med-low heat. Add onion, cook and stir until transparent. Drain, discarding all but 2 Tbsp. of drippings. Stir in flour and cook over med-low heat, for about 6 minutes, or until mixture turns golden. Stir in milk and add seasonings. Cook and stir continuously until thick.
In a small bowl, combine honey, vinegar, hoisin sauce, oil, aniseed and cinnamon; mix well. Trim excess fat from ribs and place in a shallow 8 x 12-inch pan. Pour marinade over and turn ribs to coat. Refrigerate at least 4 hours or overnight, turning once. Heat oven to 450°. Remove ribs from marinade (reserve marinade) and place on rack in broiling pan. Bake for 30 minutes.
Melt chocolate chips and butterscotch chips. Add peanuts. Drop on wax paper until firm.
Melt butter over low heat in top of double boiler. Stir in flour, seafood, nutmeg, salt, paprika and sherry. Beat egg yolks slightly in small bowl. Add cream; mix well. Slowly pour egg mixture into seafood mixture. Cook over hot water, stirring until just thickened. Serve over toast points, cooked rice or pastry shells. Makes 6 servings.
In casserole, cook garlic in oil, covered, on High 1 1/2 to 3 minutes in microwave until garlic browns slightly. Add onions and potatoes; stir to coat with oil. Cook, covered, 3 minutes. Add peppers, oregano, salt and pepper. Cook, covered, on High 18 to 20 minutes, until tender, stirring 3 times during cooking.
Mix dry ingredients in large mixing bowl. Add Crisco, eggs and buttermilk and mix well. Store mix up to 6 weeks in the fridge. To bake, fill muffin tins 2/3 full. Bake at 400° for 12 to 15 minutes.
Toss vegetables. Heat remaining ingredients to a boil. Boil 1 minute while stirring. Toss liquid into vegetables, mixing well. Refrigerate 3 hours.
In large bowl, mix first 13 ingredients. Transfer to a 13 x 9 x 2-inch baking dish. Dish will be full. Sprinkle with cheese and French fried onions. Bake, uncovered, at 350° for 30 minutes or until heated through. Makes 16 servings.
Mix all ingredients together and pour into a greased and floured tube pan. Bake cake at 325° for 1 hour and reduce heat to 300° for the last half hour.
Brown bacon and onion in large skillet. Add rest of the ingredients and mix well. Put into 2 1/2 quart casserole dish. Bake 1 hour at 325°.
Mix apples, sugar and nuts together in large mixing bowl. Let stand about 1 hour, stirring occasionally, so mixture makes its own juice (if apples are not tart, add 1 tablespoon lemon juice). Add dry ingredients and mix well. Add remaining ingredients; mix well again. Pour into greased, floured tube pan. Bake at 350° for 1 hour and 15 minutes.
Boil water and peas for 2 minutes. Remove from heat; set aside for 1 hour. Stir ham, onion, salt and pepper into peas; heat to boiling. Reduce heat; simmer for about 1 hour. Stir carrots, celery and potatoes into soup. Simmer until vegetables are tender, about 45 minutes.
Combine all ingredients and pour into Bundt pan. Bake at 350° for 1 hour. Cool, then sprinkle with powdered sugar.
Cream together margarine, shortening, sugar and flavoring. Add eggs, one at a time, beating thoroughly after each egg. Sift flour and baking powder together. Then add flour and milk alternately. Mix well. Bake at 325° for 1 1/2 hours.
Mix ingredients and pour into crust. Bake at 350° for 45 minutes. Try this sometime with English walnuts. Also good.
Place lemonade mix into a 3-quart or larger pitcher. Add soda and water. Squeeze lemon and orange slices into pitcher; add squeezed slices to pitcher. Mix until powdered mixture is dissolved. Add ice or pour over ice.
Sift together flour, baking powder and salt. Set aside. Cream butter, Crisco and sugar. Add eggs (one at a time). Gradually add dry ingredients and milk. Beat well. Pour into greased and floured pan and bake 1 hour and 25 minutes at 325° or until done.
Mix all the ingredients in a large bowl, except nutmeg. Pour into a 9-inch pie crust (unbaked). Sprinkle nutmeg on top. Bake 15 minutes at 425°, then turn oven to 350° and bake 45 minutes more.
Beat together first five ingredients until blended. Combine and add the remaining ingredients and stir until dry ingredients are just moistened. Do not overmix! Spray or butter muffin tins. Fill cups 3/4 full. Bake for about 25 to 35 minutes at 350°. Makes about 2 dozen muffins.
Break up sausage and ground beef with a fork. Cook together until fat can be taken off. Cut cheese into cubes. Remove meat from fire and blend in cheese until it melts. Cut bread into bite size. Spread with mixture. Place on greased cookie sheet. Toast in 400° oven until bread is brown on bottom. Serve hot. Can be made night before, toasted as needed.
Saute onion in olive oil until limp. Add garlic and tomatoes. Cook for 5 minutes over medium heat. Add remaining ingredients and cook until sauce thickens. Puree sauce in food processor or blender. Freezes well.
Mix together and pat into pan. Bake at 325° until done (firm and lightly browned). Double the recipe and it makes 3 small pie crusts in aluminum pans.
Save 1 tablespoon graham crumbs for topping before mixing with butter and sugar. Melt butter. Mix with crumbs and sugar. Pat into a 9-inch cake pan.
Preheat oven to 450°. Prick bottom of pie shell, bake 12 to 15 minutes. Remove and reduce heat to 350°. Brown beef, drain and set aside. In medium bowl, mix soup, milk, eggs, spices and Tabasco sauce. Add beef, mushroom pieces and cheese. Pour into pie shell. Cover edges with foil. Bake 60 minutes or until toothpick or knife comes out clean.
Place chicken breasts, bone side down in an 11 x 15-inch Pyrex casserole dish. (Boneless breasts can be used.) Put a slice of Swiss cheese on top of each chicken breast. Cover with the 2 cans	of undiluted cream of chicken soup. Melt the margarine and mix with the dry Stove Top dressing. (Do not mix in	the seasoning spice packet included in box.) Spread the crumbs on	top. Cover with foil and refrigerate overnight. Bake for 2 hours in a 275° to 300° oven.
Cook Polish sausage in a little water for 20 minutes. Cool slightly and cut into 1/4-inch chunks. Mix sauce ingredients and heat thoroughly. Add sausage chunks. Serve hot.
Cream butter. Sift the 2 sugars together. Add egg yolks, one at a time; beat until smooth. Add almond extract. Add flour and milk to batter; mix well. Fold in beaten egg whites. Bake in tube pan at 350° for 1 to 1 1/4 hours.
Put 2 tablespoons meat on a flour pattie and sprinkle a little of each item and roll up and put in an oblong baking dish, six to seven to a dish. Make gravy and pour over patties and sprinkle rest of cheese and pour 1 cup of mild taco sauce over. Bake 10 minutes in microwave.
Place uncooked meat in baking dish. Mix remaining ingredients and pour over meat. (Add Kitchen Bouquet if desired to color sauce. Add fresh or canned mushrooms, if desired.) Bake 3 hours in a 325° oven or longer. Serve over noodles or rice.
Mix sugar, peanut butter and Karo in large saucepan; bring to full rolling boil and take off heat. Add rice cereal; mix well and pat into greased 13 x 9-inch pan. Let stand. Melt together the chocolate and butterscotch chips; spread over cereal mixture. When cold, cut into squares.
Fry meat; season with salt, pepper, garlic or other seasonings. Drain grease from meat. Add 1 can stewed tomatoes and 1 can tomato sauce and bring to a low boil. Add macaroni. Put lid on skillet and let cook until macaroni is soft. After macaroni is done, add mushrooms, corn and green beans. Let cook 15 minutes. Mix up real good. Put in casserole dish. Add Cheddar cheese on top. Bake in a 350° oven until cheese melts.
Combine vegetables (frozen), soup, 1/2 cup cheese, sour cream, pepper, pimento and 1/2 can French fried onions. Pour into casserole. Bake, covered, at 350° for 30 minutes. Top with remaining cheese and onion rings. Bake, uncovered, 5 minutes longer.
Heat oil in large saucepan over medium heat. Add onion. Cook until tender, stirring occasionally. Stir in tomatoes, chilies with liquid, chili powder and cumin. Bring to a boil. Add beans with liquid.
Preheat oven to 350°. Butter 8-inch cake pan. Combine Chex, brown sugar and cinnamon. Add butter. Mix well. Sprinkle half over bottom of pan. Arrange biscuits over crumb mixture. Top with fruit and then with remaining crumb mixture. Bake at 350° for 25 to 30 minutes. Serve immediately.
Mix flour, margarine, pecans and brown sugar; pat into a 9 x 13-inch pan. Bake 15 minutes at 350°.
Drain juice from pork; cut pork up and put in pan with barbecue sauce. Cook on medium 30 minutes.
Cook broccoli and onion until onion is done. Mix all ingredients, except corn muffin mix. Add muffin mix and pour into a greased 9 x 13-inch pan. Bake at 400° for 25 minutes.
Mix ingredients well. Taste to see if seasonings are okay. If not, add a little more. The consistency should be easily spreadable. If not, add a little more mayo or dressing.
Beat eggs. Add sugar, pumpkin and lemon juice. Sift dry ingredients together and add to egg mixture. Mix well. Pour onto a 15 x 10 x 1-inch cookie sheet. Top with chopped nuts. Bake at 375° for 15 minutes. Turn this over onto a towel that has been sprinkled with powdered sugar. Roll this up like a jelly roll with the towel rolled up with it. Let this cool for about 1 hour. Unroll and spread filling on it and re-roll. Let chill for 2 hours before slicing.
Combine sugar, milk and butter in boiler. Bring to a boil and boil 2 minutes. Add pecans and vanilla. Beat lightly; drop on a greased platter.
Fill Spritz machine, with your favorite cutter. Bake 350 degrees 6-8 minutes. Dust with powdered sugar while warm.
Mix flour, butter and eggs together. Add oatmeal, sugar and raisins. Bake for 15 to 20 minutes at 350°.
Combine all ingredients. Cook until it forms soft balls. Remove from heat and cool. Beat well and pour into a buttered pan. Cut into squares when cool. Yields 12 squares.
Pour milk over cornmeal. Saute onion, pepper and ground beef in bacon fat. When light brown, add tomato juice, salt, sugar, chili powder, corn and juice from the bottle of stuffed olives. Simmer a few minutes. Add cornmeal mixture and whole olives. Mix with the hot water and put in greased casserole. Bake in a 350° oven for 1 1/2 hours. Remove cover and brown 15 minutes. Serve hot. Serves 6.
Mix jelly and mustard together and heat in crock-pot or pan. Allow jelly to melt. Add cocktail Smokies and allow to heat.
Beat butter, sugar, eggs and cocoa. Mix in flour and baking powder. Roll dough into 1-inch balls and place on cookie sheet. Butter flat-bottomed glass and dip in sugar before flattening each cookie. Bake for 8 to 9 minutes. Cool on wire rack. Combine peanut butter, powdered sugar and milk and spread on half the cookies, then press on the rest of the cookies to make sandwiches. Makes 3 dozen cookies.
Cut steak into serving size pieces. Dredge in flour. Brown in small amount of fat in skillet over medium heat. Add vegetables and soup. Let cook until steam escapes. Reduce heat to low. Simmer for 40 minutes.
Heat oven to 400°. In small bowl, beat milk, butter and eggs; combine flour, sugar, baking powder and salt. Combine with egg mixture. Stir until just moistened. Fold in blueberries. Spoon batter into 12 prepared muffin cups. Bake 20 to 25 minutes or until golden brown.
Grease 1 1/2-quart baking dish. Place bread in baking dish. Mix all remaining ingredients and pour over bread, mashing together. Bake at 325° for 1 hour, uncovered.
Bring water and oleo to a boil. Add flour and mix. Remove from heat and cool to room temperature. Beat in eggs with wooden spoon. Will be consistency of pizza dough. Spread on 11 x 13-inch sheet pan, ungreased. Bake at 400° for 30 minutes. Cool. Crust will look like moon craters.
In a large pot, boil the turkey carcass. Remove from broth and debone. Set aside along with any leftover turkey.
Wash berries. Place berries, water and sugar in pan. Cook until open. Mix cornstarch with a little water; add to berries and cook until thickened.
Mix all ingredients together. Top with chow mein noodles or grated cheese. Bake at 350° for 30 minutes or until bubbly hot. Serves 6 to 8.
Bring sugar and milk to a boil and continue boiling for 10 minutes. Remove from heat and add remaining ingredients. Beat until smooth and creamy. Pour into a buttered 9 x 13-inch pan. Cool and cut.
Mix all vegetables which have been chopped and mixed with 3 tablespoons salt. Let stand 1 hour, then drain. Mix the sugar, water, vinegar, mustard seed and celery seed. Boil for 15 minutes. Cool. Add to vegetables. Refrigerate.
Preheat oven to 300°. In 2-quart saucepan, heat cream, sugar, and milk over medium heat until sugar dissolves, stirring occasionally. Remove from heat. Add chopped chocolate, stirring with wire whisk until mixture is smooth and chocolate melts completely. Gradually whisk in eggs and vanilla until well combined. Place bread in shallow 1 1/2-quart or 8-inch square glass or ceramic baking dish. Pour chocolate mixture over bread. Cover and refrigerate 30 minutes, stirring occasionally. Sprinkle chocolate chips on top of bread mixture. Bake, uncovered, 40 to 45 minutes or until set. Cool 10 minutes to serve warm, or cover and refrigerate to serve cold later. Serve with whipped cream.
Melt marshmallows in butter. Add vanilla, color and corn flakes. Dip out by teaspoonfuls and form 3 leaves on wax paper. Put 3 cinnamon candies in center of leaves.
Preheat oven to 350°. Saute bell pepper and onion in butter. Add shrimp and saute until done (pink). Add chestnuts or mushrooms. Stir in cooked rice. Add cream of mushroom and Cheddar soup; stir. Pour in greased casserole dish and bake until cheese is melted, about 10 minutes.
Beat shortening, sugar and eggs. Add banana,	then dry ingredients. Bake in greased loaf pan at 350° for 1 hour.
Combine lettuce, bell pepper, and boiled egg with some Miracle Whip. Sprinkle with salt and pour in pickle juice.
Crack eggs and add milk; beat with eggbeater until thoroughly mixed; add salt to taste. Put mixture in large saucepan or pot and place in a still larger saucepan or pot filled with water. This will prevent egg mixture from sticking and burning at bottom of pot as it cooks. Cook over medium heat, stirring often until mixture pulls away from sides of pot and looks curdled. Line in large strainer with cheesecloth and strain mixture through the cheesecloth. Pull sides of cheesecloth together and shape egg mixture into a ball. Tie very tightly at top with string and hang to let drain for 2 or 3 hours. Cool in refrigerator. Unmold from cheesecloth and serve.
Brown pork chops on both sides in pan sprayed with Pam. Sprinkle with salt. Place 3 chops in greased baking dish. Combine chopped fresh cranberries, honey and cloves. Spread half of the cranberry mixture over chops in dish. Arrange the remaining 3 chops on top and pour over the remaining cranberry mixture. Cover and bake in slow oven at 325° for about 1 1/2 hours.
Cream sugar & margarine together. Add egg and vanilla. Beat until light and fluffy. Add flour, spices & buttermilk. Mix thoroughly. Stir in fruit and nuts. Drop by teaspoonfuls onto greased cookie sheet. Bake 12-15 minutes at 350 degrees.
Combine water, black-eyed peas, onion, bacon, salt and red pepper. Cook on low heat 2 hours. Add rice; cook 20 minutes. Stir in shrimp and scallions. Cook 10 minutes. Makes 6 to 8 servings.
Cream butter and cream cheese. Add spices and blend well. Chill 12 hours. Serve as you please.
Mix all ingredients, except crab, in a bowl. Fold in crab. Put in small casserole dish. Sprinkle on cheese. Bake at 375° until bubbling, about 20 minutes. Serve with crackers or French bread pieces.
Grease a 9 x 13-inch pan. Put in apples. Pour butter over apples. Combine sugar, cheese and flour. Pour over apples. Cover and bake at 350° for 25 minutes. Uncover and cook until golden brown.
In a bowl, combine the first five ingredients. Press lightly into a greased 13x9-inch baking dish. Bake at 350° for 25-30 minutes or until golden brown, stirring every 10 minutes to form coarse crumbs.
Mix together all ingredients except sour cream. Place half on bottom of dish. Pout sour cream next. Put rest of jello mixture on top. Refrigerate until congealed.
Boil cabbage until limp. Line bottom of dish with crackers. Layer cabbage on top. Layer onion; continue to layer. Put 4 pats of butter on top. Top with more crackers, then cheese. Mix 1/2 cup broth and 1/2 cup milk; pour to just under top layer. Bake until cheese melts.
Partially peel apples, leaving some skin on for color. Then quarter and coarsely chop. Sprinkle lemon juice on apples to prevent apples from discoloring and toss thoroughly. In another bowl cut up the dates, cherries and nuts. Sprinkle apples with sugar. Refrigerate both bowls of fruit. Just before serving, mix all together, adding as much sour cream as desired for dressing. Serve immediately.
Dice eggplant and boil in salted water 10 minutes. Drain well and add other ingredients. Bake in casserole 45 minutes at 350°.
Mix together tuna, egg, oats and milk. Make into croquette shapes. Roll in meal and brown in enough oil to brown on all sides (medium heat).
Place lettuce in a 3-quart bowl. Fry bacon in 8-inch skillet over medium heat until crisp. Remove bacon with slotted spoon; sprinkle over lettuce and onion greens.
Crush crackers. Add to melted butter. Alternate scallops and crackers in buttered dish. Pour egg over top. Season with pepper, onion powder and dill weed, or as desired. Bake at 350° for 20 minutes. Sprinkle sherry over it before serving. (Could be prepared ahead, then baked.)
Combine dressing, salad oil and dill weed in bowl. Add crackers and gently stir to coat until all oil is absorbed in crackers. Stir for 30 minutes. Store crackers in sealed container.
Dissolve jello in hot water; cool. Add 7-Up. Pour in 9 x 13 pan. Cool until congealing begins. Add pineapple, bananas and marshmallows. When congealed, frost with dressing.
Mix jello with boiling water. Add ginger ale and lemon juice. Place in 1 1/2-quart glass container and refrigerate until just slightly thickened. Remove glass container from the refrigerator and fold in the remaining ingredients. Return to the refrigerator until thoroughly thickened. Place a few maraschino cherries on top for decorations, if desired.
Scald cabbage in hot water; drain well. Mix all ingredients except tomato sauce. Form small rolls of beef mixture. Place in cabbage leaves; fold ends. Roll up and fasten with toothpicks. Place in a buttered casserole dish and pour on tomato sauce. Cover and bake 1 hour in a 350° oven. Remove lid 15 minutes before serving.
Set the oven at 375°. Have on hand a 9-inch round baking dish. Use an apple corer or sharp knife to core the apples. Cut a slice from the bottom of each (so they stand without wobbling) and place them in the dish.
Cream butter and sugar; add egg yolks and beat until light. Add sifted dry ingredients alternately with wine and mix well. Chill. Roll out thin on floured board and cut with 2-inch cookie cutter. Place on ungreased cookie sheets, brush with slightly beaten egg white and sprinkle with nuts. Bake at 325° for 8 to 10 minutes. Makes 9 dozen.
Dissolve gelatin and sugar in boiling water. Cool. Add flavoring and pie filling. Put in 10 x 13-inch pan. Chill until set. Partially drain pineapple. Mix with cream cheese. Spread over gelatin mixture. Makes 16 servings.
Layer. Bake at 425° for 20 to 25 minutes until golden brown. May add mushrooms. Only good when hot.
Mix together pumpkin, oil, water and eggs. Add dry ingredients to pumpkin mix. Beat until smooth and add nuts. Bake in 3 greased loaf pans at 350° for about 1 hour.