HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all together and put in freezer can. You may need more or less of the soda water, depending on the size of your freezer. Get a strong arm to help turn the crank and then enjoy!
Use 2 rounded teaspoons per 8 ounce cup of boiling water. Makes approximately 46 servings.
Scrape, slice and boil carrots in salted water until tender. Drain and cool. In bowl, alternate layers of carrots, peppers and onion rings. Combine marinade ingredients and pour over vegetables. Cover and refrigerate. Keeps well. Pretty served in glass container. Good as salad or vegetable. Cherry tomatoes may be added. Serve cold.
Peel squash and remove seeds. Wash and cut into desired pieces. Put in large saucepan. Cover with water; add 1/4 teaspoon salt and boil until tender. Remove squash with slotted spoon to 13 x 15-inch pan. Add sugar to the liquid that squash was cooked in. Stir until dissolved. Pour over squash; add oleo. Bake at 375° until candied; if you need to add water, do so. Bake about 45 minutes; before done, sprinkle cinnamon over squash (optional). You need to cook this for about two hours to be candied.
Mix all ingredients in order listed. Roll into 1 1/2-inch balls and then roll balls in red and green sugar. Bake on ungreased cookie sheet for 8 to 10 minutes at 375°.
Place fillets on a broiler pan. Melt butter in a small saucepan. Add butter, lemon juice, grated lemon peel, grated orange peel, tarragon, salt and pepper. Broil bass for 8 to 10 minutes, brushing often with the lemon-butter mixture. Turn fillets over halfway through the cooking. The bass is done when it flakes where probed with a fork. Serve with parsley and lemon wedges. Serves 4 people.
Cream the shortening and sugar. Mix soda with applesauce and add to sugar mixture. Add the flour, spices and walnuts. Bake in three 9-inch greased cake pans at 350° for 30 to 35 minutes. Put together with Soft Filling.
Prepare whipped topping mix according to package directions; set aside. Combine the cream cheese and lemon juice; beat. Stir in milk, pecans and pineapple. Fold in whipped topping and cherry pie filling. Place 24 paper baking cups into muffin tins. Spoon mixture into cups. Cover and freeze. Yields 24 servings.
Boil chicken until tender. Let chicken cool and remove from bones. Cut into bite-sized pieces. Combine mayonnaise, eggs, celery, onion, sweet pickles, pimento, diced apple and chopped pecans. Mix with chicken and season to taste. Pour into mold; refrigerate. Serve on lettuce leaves or as a spread for sandwiches. Yields 8 to 10 servings.
Brown hamburger, then onion in skillet. Chop cabbage into 1-inch pieces. Cook in boiling water until almost tender. (Do not overcook.) Combine all ingredients in a large buttered casserole dish or baking pan, reserving crumbs to sprinkle over top. Bake uncovered 15 minutes at 350°.
Cook noodles, drain, and place to the side. Melt butter in a pan. Saute onions, pimentos, and jalapenos in butter. Add soups and bring to a boil. Add sharp cheese, melt. Pour this mixture over the noodles. Add chopped chicken. Pour into 2 casserole dishes. Place the 2 cups of mild cheese on top. Bake at 350 until it bubbles. Take the casserole out of the oven and let it sit for 15 minutes.
Cream butter and sugar. After adding 1 egg at a time and beating 1 minute after each, reduce speed of mixer and add flour and cream (not whipped) alternately. Add vanilla extract. Pour into greased, lined tube pan. Put into cold oven and bake at 275° to 300° for 1 hour without opening the door. Turn cake around and cook 20 minutes more, or until done.
Pour into pie shells and cook until done at 450°. Insert fork or knife in middle until it comes out clean.
Preheat oven to 400°. Sift dry ingredients. Cut in margarine and oil. Blend in potatoes. Add soy milk to make a moist (slightly sticky) dough. Drop in 1/2 cup measures on a dry cookie sheet. Bake for 15 to 20 minutes. Yields 12 to 16 biscuits.
Prepare Jell-O to package directions. Add 1/2 cup chopped pecans and drained pineapple. Pour in 13 x 9-inch container. Let congeal overnight or 5 to 6 hours. Combine Dream Whip and cream cheese and spread over Jell-O. Combine the undrained pineapple, sugar, eggs, lemon juice and cornstarch in a small saucepan and cook over medium heat until thick, stirring. Cool and spread over second layer. Top with 1/4 cup chopped pecans.
Melt shortening, then brown garlic. Add meat and brown. Add remaining ingredients. Cook 1 1/2 hours (simmer on low), then thicken with 2 tablespoons cornstarch and 1/4 cup water.
Wash pork chops. Salt and pepper, then roll in flour. Fry on medium heat until done and brown. Put in baking pan; cover both sides with soup. Bake at 400° for about 15 to 20 minutes.
Mix shortening and sugar with salt. Scald milk; pour over sugar mixture. Let mixture cool. Mix yeast with approximately 1/4 cup warm water; pour over same mixture. Mix in the eggs. Add 2 cups of the flour; beat well. Add the rest of flour; knead the dough on a lightly floured surface. Put dough in a heavy crock-type bowl; let rise until double in bulk. Punch down; roll dough out. Cut with biscuit cutter. Melt 1 stick of butter; dip each piece of dough in the melted butter. Place on baking sheet; let rise again. Bake in a 350° oven until brown. Yields approximately 2 dozen rolls. When letting dough rise, cover with damp tea towel.
Sprinkle chicken pieces with salt and dredge in flour. In skillet combine oil and butter and brown chicken. Keep butter mixture at a gently sizzling temperature. Cook 40 minutes. Remove chicken to paper towel. Add garlic and mushrooms to skillet and saute. Drain off excess fat and add tomatoes, oregano, basil, sugar, chicken broth and wine. Simmer over low heat for 10 minutes. Add salt to taste. Place chicken in casserole and pour wine sauce over and bake covered at 350° for 1 hour. Serves 4.
Marinate potatoes in oil for 2 hours. Add remaining ingredients. Season with salt and pepper. Add pickles, if desired.
Cream shortening and sugar thoroughly. Blend in unbeaten eggs and molasses. Sift flour with soda, spices and salt. Add to creamed mixture gradually.
Thaw bread dough. Make into little balls. Put in melted butter. Roll in sugar mixture. Place in Bundt pan. Let rise overnight. Cook at 350° for an hour. Remove from oven. Turn over on plate and eat while warm.
Mix brown sugar and mustard together until smooth. Add remaining ingredients. Cut checks in fat side of ham, fat side down. Cook for 1 hour. Turn, baste and cook fat side down.
Toss orange segments, apples, bananas, dates and pineapple in a large bowl. In a small bowl, mix together the yogurt and the honey. Pour over the fruit. Add the coconut and the marshmallows and mix well.
Boil fruit cocktail; stir in Jell-O. Let stand until it sets. In separate bowl, fold in Dream Whip, cold milk and cream cheese. Whip until stiff. Stir mixture into Jell-O and pour into 9 x 13-inch pan. Refrigerate overnight.
Cook grits in water according to package directions. Stir small amount of hot grits into eggs. Add egg mixture to remaining grits. Stir in margarine, cheese, garlic and salt. Spoon mixture into a greased 2-quart dish. Bake at 350° for 1 hour.
Combine meat and seasonings; shape into small balls, brown until done. Mix jelly and chili; simmer on stove. Cook slowly and keep stirring, slowly drop balls into sauce. May refrigerate or freeze.
Set orange Jell-O with 2 cups boiling water; let cool until good and cool. Add cream cheese, salad dressing and pineapple. Let cool 5 minutes. Fold in Cool Whip and nuts.
Melt margarine and beat eggs before combining with other ingredients. Mix all ingredients and bake 60 minutes at 350° or until brown. Grated onions or cheese can be added, if desired.
Heat oven to 400°. Spread preserves in round layer pan, 9 x 1 1/2-inches. Combine remaining ingredients; beat vigorously for 1/2 minute. Spread batter evenly over preserves to edge of pan. Bake 20 to 25 minutes. Invert onto heatproof plate. Leave pan over cake a few minutes. Serve warm. Makes 8 servings.
Dissolve coffee, sugar and chocolate syrup in hot water. Add cold water and refrigerate overnight. Pur into punch bowl and add milk and mashed up ice cream. Serves 75 to 100.
Cream together the cream cheese and margarine. Add flour. Mold into muffin tins or tartlet pans/tins. Bake as for pie crust recipe, adjusted to size. Or mold into pie plate and bake as for regular pastry.
Grease and flour Bundt pan. Place 24 rolls in pan. (I cut each roll in half with kitchen scissors.) Layer the remaining mixed ingredients over the rolls. You can make ahead and let rise on counter overnight (uncovered). Make a collar out of foil because dough will rise over sides of pan. Bake at 350° for 30 minutes. Let set in pan 10 to 15 minutes before turning out on plate.
Mix together peanut butter and powdered sugar until crumbly. Put aside 1/4 cup crumbs to sprinkle on top of pie. Mix milk and pudding. Sprinkle crumbs in bottom of pie crust. Pour pudding on crumbs. Chill. Top with Cool Whip and crumbs (1/4 cup set aside) when ready to serve.
Combine first 7 ingredients in a casserole. Top with crumbs and bake at 350° for 45 minutes.
Melt butter. Add eggs and sugar. Add vinegar. Mix nuts, coconut and raisins. Add to sugar and butter mixture. Pour into unbaked pie shells. Bake at 300° for about 40 minutes.
Peel apples and cut into quarters. Roll out can biscuits and fill with apples. Place in baking dish. Mix sugar, water, butter and cinnamon in boiler. Bring to a boil. Pour over stuffed biscuits. Bake at 375 degrees for 30 minutes.
Place confectioners' sugar in a bowl. Cut in the peanut butter with a pastry blender until crumbly. Set aside 2 tablespoons for garnish. Sprinkle remaining crumbs into the pie shell. In a saucepan combine 2/3 cup sugar, 1/3 cup cornstarch, egg yolks and milk; cook over medium heat until mixture thickens. Remove from the heat; add butter and vanilla, stirring until the butter melts. Pour into pie shell. In a small saucepan, combine remaining sugar and cornstarch with water; cook over low heat until thickened. Cool slightly. Beat egg whites until stiff; fold in cornstarch mixture. Spread meringue over the hot filling, sealing to edges. Sprinkle reserved peanut butter mixture over top. Bake at 350° for 12 to 15 minutes or until golden brown.
In a bowl, mix sugar and oil. Beat in eggs. Sift all dry ingredients; add to bowl alternately with water. Mix well. Add pumpkin; stir in nuts. Bake in 2 (5 x 9-inch) pans at 350° for 50 to 65 minutes.
Butter bottom and sides of oblong glass baking dish. Layer potatoes and cheese in dish, starting and ending with potatoes (3 layers potatoes and 2 layers cheese). Season each layer of potatoes as desired. Pour half and half evenly over top layer of potatoes; spread sour cream over that. Sprinkle with paprika. Cover with foil and bake at 350° for 45 minutes; uncover for last 15 minutes of baking. Serves 8 to 10.
Mix all ingredients, pouring dressing on last and mixing well. This salad is best if made right before serving. Tends to get soggy if it sits very long.
Combine meat, egg, bread crumbs and water. Blend all; if too dry, add a little water. If too wet, add more crumbs. Form into small meatballs; set aside. Combine jams, chili, lemon juice and brown sugar in a pot. Heat until melted. Add raisins and stir. Add meatballs; stir and cook on low heat about 1 1/2 to 2 hours.
Cut carrots diagonally; add orange marmalade, margarine and salt. Cook until tender.
Mix. Boil 1 minute. Spoon over hot cake. Return to oven for 3 minutes. Let set in pan overnight.
Combine all ingredients, except biscuits. Separate each biscuit into 3 individual rounds. Spread with mixture and place on cookie sheet. Bake at 425° for 10 minutes. Makes 90. Freeze well in airtight bags.
Grate cheese; mix Bisquick and sausage together. Add cheese and form into balls. Bake on greased cookie sheet at 350° until done, approximately 25 to 30 minutes.
Drain cherries and reserve juice in a saucepan. Add sugar and lemon gelatin to cherry juice. Heat over medium heat, stirring with a wire whisk until gelatin dissolves and mixture is smooth. Remove from heat and set aside. Meanwhile, in a small bowl, soak plain gelatin in 1/4 cup cold water; add to warm cherry/lemon gelatin mixture. Stir to mix well. Pour this gelatin mixture into a large mixing bowl. Add cherries, undrained pineapple, grated rinds and juices, salt and nuts, if desired. Stir to blend well. Pour into a 9 x 13 x 2-inch casserole dish or spoon into 12 to 14 individual gelatin molds. Refrigerate until firm. Overnight is best to ensure correct texture. Serve with Marshmallow Dressing if desired. Makes 12 servings.
Sprinkle garlic salt in large frying pan. Season pork chops with garlic salt and pepper. Brown pork chops in garlic salt. Combine remaining ingredients in a 13 x 9-inch baking dish. Put browned pork chops on top of rice mixture. Bake at 375° for 45 minutes.
Combine dry ingredients. Add onion and egg. Add enough warm water for smooth consistency. Drop into hot oil and cook until brown.
Mix together the first 6 ingredients. Pour over the cabbage, noodles, onions and shrimp. Let marinate for several hours. Just before serving, add the sunflower seeds and almonds.
Add onions, peppers and whole garlic to cucumbers. Add salt; mix thoroughly and cover with crushed ice. Mix and let stand 3 hours. Drain well. Combine remainder of ingredients; pour over cucumber mixture. Heat to boil. Put lids in hot water, seal and wipe off juice.
Heat raspberries with water, sugar and lemon juice. Dissolve cornstarch in water; stir into raspberries and cook until thickened and clear. Cool. Melt marshmallows in milk over boiling water; cool thoroughly. Whip heavy cream or dessert topping mix; fold into marshmallow mixture. Mix graham cracker crumbs, nuts and butter in a 13 x 9 x 2-inch pan. Press firmly into bottom of pan. Spread marshmallows-cream mixture over crumbs. Spread raspberry mixture over top. Refrigerate until firm.
In saucepan, heat cranberry juice to boiling. Stir in gelatin until dissolved. Add cranberry sauce. Chill until mixture is thickened. Fold in whipped topping. Pour into serving dishes or appropriate size pan. Chill until firm. Garnish with additional whipped topping. Serves 6 to 8.
Filling: In a 10-inch skillet, cook beef, onion and garlic until beef is browned. Drain off fat. Stir in cottage cheese, Parmesan cheese, eggs and parsley. Set aside.
Heat oil in skillet. Add zucchini. Saute over medium heat until lightly browned and remove from pan. Add onions and garlic and cook slowly for 4 minutes. Stir in tomatoes and bring mixture to a simmer. Stir in the thyme, basil, beans and zucchini. Cover and simmer 5 to 7 minutes. Place in baking dish. Add cheese on top. Place under broiler to lightly brown, about 1 minute. Serve hot.
Drain spaghetti. Stir together Accent, seasoned salt, lemon juice and corn oil. Pour over pasta; mix together. Then add pimento, onions, celery, pepper and olives. Mix together mayonnaise and salad dressing. Mix with other ingredients and chill.
Mix eggs, cream, salt, pepper, nutmeg and cheese. Add bacon and pour into pie shell. Bake at 375° for 35 minutes.
Mix sugar and butter together. Add eggs. In another bowl, sift flour, soda and salt together. Mix sugar mixture and flour mixture together. Add vanilla, apples, nuts and coconut. Bake for 1 hour and 20 minutes at 300°.
Melt butter and sugar in a small saucepan. Remove from heat and add vanilla and chocolate chips. Stir until chocolate is melted. Add oats and stir until coated. Drop by teaspoonfuls onto a wax paper covered cookie sheet to cool.
Mix all ingredients together and bake for 30 minutes at 350° in ungreased 13 x 9-inch pan.
Cook potatoes in skins. Cool and peel. Shred potatoes on coarse grater. Heat cheese and 4 tablespoons margarine until cheese is almost melted. Remove from heat and add sour cream, onions and salt; blend well. Fold in potatoes and spoon into 2-quart buttered casserole dish. Dot with remaining 2 tablespoons margarine and sprinkle with paprika. Bake for 30 minutes at 325°.
Cream shortening and sugar until light. Dissolve soda into raisin juice. Add eggs to sugar and shortening. Add juice, then flour and oatmeal. Add 1 cup of nuts, if wanted.
Saute peppers in butter in a saucepan. Slice pears into 1/4-inch thick slices. Add to peppers. Add a couple drops of lemon juice. Continue to saute with lid on until tender-crisp.
Mix cream cheese and marshmallow; melt in double boiler. Add rest of ingredients. Chill and serve.
In a large bowl, mix kale, tomatoes, cucumbers and radishes. Toss salad. Chill and serve. Great when served with Italian dressing.
Preheat oven to 375°. Melt butter in heavy skillet, medium heat. Add next 7 ingredients and cook until vegetables are tender stirring frequently (about 10 minutes). While vegetables are cooking combine egg, meat, breadcrumbs, 1/4 cup catsup and Worcestershire in medium size bowl Blend in sauteed vegetables. Form mixture into loaf in baking dish. Bake 20 minutes. Spread top with remaining 1/4 cup catsup and bake 40 minutes or more. Makes 2 to 4 servings.
Peel and cook turnips until tender. Do not salt. Mix together next 4 ingredients. Let this stand while the turnips cook. When done, drain turnips and mix turnips with mixture. Pour into a casserole dish. Top with crushed crackers or Pepperidge Farm crumbs. Top with melted butter. Bake about 20 minutes at 350°.
Place cake cubes in large bowl. In medium bowl, combine sugar and cream cheese; beat until blended. Reserve 2 tablespoons whipped topping. Fold remaining topping into cheese mixture, then stir with pecans into cake cubes; mix well. Spoon cake mixture into a pretty glass or crystal bowl. Spread cherry filling evenly over top. Or, if desired, layer half the cake mixture and cherry filling; repeat layers. Cover and refrigerate at least 3 hours. Garnish with reserved whipped topping. Yields 8 to 10 servings.
Microwave oleo in 4-quart bowl on High 1 minute or until melted. Add sugar and milk. Mix well. Microwave on High 5 minutes or until mixture begins to boil, stirring after 3 minutes. Mix well; scrape bowl. Continue microwaving 5 1/2 minutes. Stir after 3 minutes. Stir in chips until melted. Add remaining ingredients; mix well. Pour into greased 9-inch square pan or 13 x 9-inch baking pan. Cool at room temperature. Cut into squares. Makes 3 pounds. Microwave cooking time: 12 minutes.
Put yeast, water and milk into a large bowl. Add sugar and let stand for 10 minutes. Add honey, oil, egg and salt. Then add flours. Mix and let rise until double. Punch down. Knead and form into desired shape. Let rise again. Bake at 350° about 30 minutes or until done. Makes 2 loaves.
Mix all ingredients together. Fold in 4 ounces Cool Whip. Shave semi-sweet chocolate into batter and stir. Pour into 2 graham cracker crusts. Chill over night.
Cook until thick the sugar, cornstarch, water, salt and food coloring. Pour over jello. Let cool. Fold over strawberries. Put in baked pie shells. Makes 2 pies.
Arrange the lemons, lime and oranges in the bottom of a very large pitcher or crock. Sprinkle sugar over the fruit. More sugar may be added if oranges are sour. Add the brandy and allow to sit at least 1 hour. Add wine. Stir well and allow to sit for 30 minutes. Serve over ice. Will keep in the refrigerator 2 to 3 weeks in a covered container.
Rub bread with the cut garlic clove. Break bread in pieces; add to salad bowl. Break washed, crisp salad greens into bite-size pieces with fingers. Combine in salad bowl with orange sections, pimentos, onion, olives and olive oil. Toss thoroughly. Sprinkle salt and grind pepper over salad. Add vinegar. Toss again. Serve at once.
Place candy bars, marshmallows and milk in a 2-quart microwave bowl. Heat in microwave for 3 minutes, stirring with a spatula after each minute. When thoroughly melted, cool in refrigerator or freezer. Fold Cool Whip into the cooled mixture. Pour into pie crust and freeze overnight. Garnish with leftover Cool Whip before serving.
Crumble ground beef into 1-quart casserole dish. Add onion and salt. Microwave on High 2 to 3 minutes or until meat is no longer pink. Stir often. Drain.
Remove breasts from the bone and remove legs and cut into 2 pieces. Dust breasts and leg pieces in seasoned flour. Brown breasts and leg pieces over medium-high heat in Dutch oven or large skillet, preferably cast-iron, adding oil as necessary to avoid burning. Remove breasts and leg pieces from skillet and set aside. Brown onion and mushrooms in skillet. Add soup and 1 can of water. Dissolve soup and simmer for 10 minutes over medium heat. Add breasts and leg pieces and simmer uncovered until quail is tender, approximately 1 1/2 to 2 hours. Season as necessary. Serve over egg noodles.
Mix flour, margarine and water and make like pie dough. Divide into 2 sections. Pat into 2 3 inch x 12 inch strips on cookie sheet.
Heat chili. Layer as follows on plates: corn chips, lettuce, tomatoes, cheese and chili. Top with sour cream.
Mix until crumbly flour, oatmeal, brown sugar, butter and cinnamon. Press 1/2 mixture into a greased 9-inch pan to form crust. Cover crust with rhubarb and raspberries. Then combine sugar and cornstarch, water and vanilla and cook until thicken and clear. Pour sauce over fruit and top with remaining crumbs. Bake at 350° for 1 hour. Great with whipped cream or ice cream.
Melt butter in large saucepan. Add onion. Cover and simmer 3 to 5 minutes. Add all ingredients, except rice and water. Turn with spoon to coat vegetables well. (Add more butter if mixture appears too dry or add 1/4 cup water.) Cover and simmer 5 to 10 minutes, stirring occasionally. Add rice. Cover and simmer 3 minutes. (Can be prepared to this point the night before or that morning.) Refrigerate. Add water just before final preparation.
Pull apart lettuce and radicchio and wash and dry well. Slice radicchio into strips. In a large salad bowl, toss lettuce, radicchio strips and pear slices with balsamic vinegar. Sprinkle Blue cheese and nuts over salad. Drizzle honey on top and serve. Makes 6 servings.
Combine first 5 ingredients. Blend well. Add eggs; beat well. Add flour, soda and pineapple. With large spoon, fold in carrots, coconut and nuts. Blend well. Bake in 9 x 13-inch pan at 325° for 1 hour.
Combine and cook on low 10 to 12 hours or on high 3 to 5 hours.
Preheat oven to 375°. Adjust oven rack to lower middle level. Grease and flour 9-inch spring-form pan; set aside. Remove small stem from each fig; chop figs into 1/2-inch chunks.
Mix sugar and syrup in a large sauce pan. Bring to a bubbly boil. Working quickly stir in peanut butter. Remove from heat and add cornflakes. Mix well. Drop by spoonfuls on a wax paper lined cookie sheet.
Mix first 6 ingredients together in bowl. Make deep slits all over roast on both sides. Using tablespoon stuff slits with cheese mixture. Make puree of tomato paste and Italian tomatoes plus 2 small cans of water. Pour over top of roast; add more water to cover, if necessary. Sprinkle with garlic powder. Bake at 350° for 3 1/2 to 4 hours. When cool, slice very thin. Excellent for sandwiches for a party. Serves 10 to 15.
Place first 4 ingredients in layers in a large bowl. Add salt and pepper if desired. Mix sugar into mayonnaise and spread on top making a seal. Sprinkle cheese on top. Seal bowl tightly and refrigerate overnight. Toss just before serving.
Cream together the margarine, sugar, flour and salt. Spread in a 9 x 12-inch pan; pack firmly. Beat eggs and brown sugar, then add coconut, nutmeats and salt. Spread over mixture in pan; bake at 325° for 40 minutes.
Drain pineapple; heat liquid and add jello. Let cool and add cottage cheese, pineapple and pecans. Mix, then fold in Cool Whip. Pour into a large, flat dish and chill until firm.
Combine all ingredients. Bake in a greased medium size loaf pan for 45 minutes to 1 hour. Test for doneness when knife comes out clean.
Combine peppers, watermelon rind and onions. Add salt, sugar and vinegar; boil until transparent and slightly syrupy. Remove from heat. Add Sure-Jell. Pour into sterilized jars and seal.