HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix the juice, Kool-Aid and sugar in a gallon jug. Finish filling the jug with water. When you are ready to serve, add the Sprite and sherbet.
Place bacon and onion in pot; saute. Place washed greens into pot. Dissolve bouillon cubes in 1 cup warm water. Pour over greens. Sprinkle salt and pepper to taste. Cover and simmer. Cooking time varies.
Cream together and roll into small balls. Press with a fork. Bake at 375° on ungreased cookie sheet for 8 to 10 minutes.
Mix together and bring to a boil. Wait until chocolate is dissolved and mixture is thick. Can keep refrigerated in a jar. When serving, warm up in microwave as needed.
Preheat oven to 350°. In bowl, mix cheeses, green onions, olives and pimentos. Add mayonnaise only enough to make spreadable. Slice French bread, sandwich style and stuff with cheese mixture. Wrap with foil and place on cookie sheet. Bake until cheese has completely melted, about 20 minutes. Slice and enjoy. This bread goes well with most any meal, especially, spaghetti dinners and barbecues. "Everyone will love it!"
Soak the bread in cold water for about 1 hour. Squeeze out as much of the moisture as possible and mix the bread with currants, raisins, sugar, nutmeg or lemon rind, melted butter, beaten eggs and milk. Turn into greased pie dish and bake for 1 1/2 hours at 325° to 350°.
Chop onion, celery and eggs together. Add rest of ingredients. Refrigerate 1/2 hour. Can be made ahead. Can not be frozen.
Layer your salad starting with lettuce, peas, celery, onion and bell pepper. Fry bacon and crumble over salad. Spread mayonnaise over top. Top with mild Cheddar cheese.
Beat the eggs until light and foamy. Add the oil, sugar, grated zucchini and vanilla to the eggs. In a separate bowl, sift the flour, baking soda, baking powder, salt and cinnamon. Add the dry ingredients to the egg mixture; blend in the chopped nuts. Pour into one large or three small loaf pans. Bake at 350° for one hour. Cool. Freezes well.
Melt butter in a 9-inch round pan. Add onion, dill weed and garlic. Cut biscuits in quarters. Shake cut biscuits in Parmesan cheese. Place on top of butter mixture. Bake at 375° for 8 to 10 minutes. Serve warm.
Line casserole dish with mashed potatoes (save 1 cup for top). Add a layer of hot dogs, green beans or peas and cheese. Pour can of mushroom soup over this and top with remaining mashed potatoes. (Cheese can be on top, if desired.) Bake for 1 hour at 350° or until hot and bubbly.
Slice lettuce and lay on a platter. Spread on mayonnaise and sprinkle with cheese. If salad is to be eaten as a dessert, add sliced pears or peaches on top.
Mix all ingredients together except cabbage and bring to a boil. Add cabbage and mix thoroughly.
Press rolls into large, greased cookie sheet. Bake for 10 minutes at 350°. Cool. Mix together cream cheese, dressing and mayonnaise. Spread over crust. Sprinkle with vegetables, chopped fine. Top with cheese. Chill and cut into bars to serve.
Dissolve Jell-O in boiling water. Add sour cream; mix well. Mix the cranberry sauce and nuts, then add to Jell-O mixture. Pour into a 6-cup mold or dish. Stir a few times as it sets to keep the cranberries and nuts from settling to the bottom.
Melt butter. Add sugar, cocoa, flour, eggs, vanilla and nuts. Bake in uncooked pie shell at 350° for 30 to 35 minutes or until middle is done.
Pour cold vinegar over all. Let sit 6 weeks in vinegar and spices. Take out of jar. Pour in clean pan or sink. Pack back in jar. Layer sugar and layer cucumbers. Let sit 2 weeks. Ready to eat. Put spices in bag before putting in cucumbers.
Layer the ingredients in a large flat platter or shallow bowl. Begin with mixture of refried beans and taco seasoning. Next, spread layer of sour cream. Add layer of cheese. Finish by sprinkling with the vegetables. Serve with tortilla chips.
In a food grinder or blender, coarsely grind cranberries and orange. Add sugar and orange liqueur; stir until combined. Cover and refrigerate at least one hour before serving. Can be made up to one week ahead and refrigerated. Makes about 2 cups.
Preheat oven to 300°. Cream shortening. Add sugar, then egg yolk and cream well. Sift dry ingredients. Add gradually to creamed mixture. Add vanilla and pat dough evenly onto a greased 11 x 17-inch cookie sheet. Brush with egg white diluted with a little water and sprinkle with nuts. Bake 30 minutes. Cut into squares while still warm.
Mix dry ingredients and onion. Add small amount of oil. Mix well; alternate vinegar and oil, ending with oil. Refrigerate overnight.
In a skillet over medium-high heat, cook garlic in margarine for 1 to 2 minutes. Add remaining ingredients, except shrimp. Heat to a boil. Reduce heat. Cover. Simmer 25 minutes. Add shrimp. Cook, covered, for 5 to 10 minutes or until liquid is absorbed. Makes 6 servings.
Oven - 350 degrees. In large bowl, combine cake mix, nuts, crumbs and margarine. Mix at low speed, until crumbly. Reserve 1 1/2 cups for topping. Press remaining mixture in a 9x13 inch pan. Spread with pie filling. In small bowl, blend sour cream, egg and nutmeg. Pour over pie filling and spread.	Sprinkle with reserved crumb mixture. Bake for 40-50 minutes. Topping should be golden. Serve warm or cold. (Refrigerate leftovers.) Serves 12.
Mix all ingredients together. Cook on medium heat until mixture is thick. Pour in 1 (9-inch) cooked pie shell. Top with meringue.
Beat oleo and sugar. Add eggs (one at a time) and beat well. Add chocolate syrup, then flour, baking powder and vanilla. Spread in 10 x 15-inch pan. Bake at 350° for 20 to 30 minutes. Cool before frosting.
If using food processor, put all ingredients in and turn on until all is fine and mixed well. If not using food processor, grate cheese. Mash peppers with fork until you have small pieces. Mix all ingredients.
Blend all ingredients in blender (except oil). Remove blender cap and slowly pour oil into the mixture. Blend until creamy. So good.
Combine all ingredients, stirring gently to mix. Chill at least 2 hours.
Salt and pepper the fryer to taste. Brown it in a little bit of oil. Pour off excess oil and add chopped onion. Add mushroom soup and water. Cook until chicken is done and serve over rice.
Melt oleo in Pyrex dish. Mix flour and sugar with milk. Pour over butter and stir slightly. Pour peaches in middle of mixture. Bake at 350° for 45 minutes. (Makes its own crust.)
Combine sugar, milk, margarine and cocoa in large saucepan and bring to a boil over medium-high heat. Boil for 1 minute. Remove from heat and add oatmeal, vanilla and peanut butter. Drop by spoonfuls onto waxed paper. Let cool and enjoy!!! Note: The recipe has to be doubled to get enough to fill Doug!!!
Cream butter and sugar. Add jam, raisins and egg yolks; beat until smooth. Add flour and milk to which soda has been added. Mix well. Add spices and nutmeats; mix well. Fold in egg whites which have been stiffly beaten. Pour in greased layered pans. Bake in a 400° oven until done.
Brown lightly hamburger, onion and bacon. Mix catsup, brown sugar, dry mustard, vinegar, salt and pepper to taste and add to hamburger. Add beans, undrained. Put in casserole and bake 1 hour at 325°.
Cut elephant into bite size chunks. Peel and cut potatoes, carrots and onions. Place in a very large pot with water, salt and pepper. Cook for 10 days at simmer. Will feed 150 people. If more than 150 people show up for dinner, toss in rabbits.
Make cake as per directions. After it cools, slice each layer in half (4 pieces). Mix the next 3 ingredients; using half of this mixture, spread between layers. Take the other half of mixture and mix with Cool Whip and frost entire cake. Keep refrigerated.
Brown onion in 2 tablespoons butter until limp. Sprinkle corn with flour in a bowl. Add seasonings, cottage cheese and onion and stir until well blended. Fold in the eggs. Turn into a buttered square or oblong casserole. Sprinkle with corn flakes, then drizzle 1 tablespoon melted butter. Bake at 350° for 40 minutes until lightly browned. Sprinkle with paprika before serving. Serves 4 to 6.
Brown ground beef until brown. Add chili powder and garlic to taste. Add onion and cook for 4 minutes. Drain grease and add cumin and enchilada sauce. Add salt and pepper to taste. Cook 5 minutes. Add cheese and cook until cheese is melted. Fill shells with meat; add toppings as desired.
Cook carrots in boiling salted water until tender. Put in shallow casserole. Put remaining ingredients in a bowl and blend thoroughly. Spoon mixture over carrots. Place under broiler and broil 4 to 5 minutes.
Mix cream cheese and sour cream until smooth; add remaining ingredients. Spread mixture in thin layer over flour tortillas; roll up and wrap in foil or wax paper; refrigerate overnight. Slice into small rolls and serve with salsa.
Preheat oven to 350°. Mix mashed banana and sugar. Add dry ingredients and nut meats. Slowly add milk and mix well. Pour in greased and floured pan and let stand 20 minutes before baking. Bake about 1 hour to 1 hour and 15 minutes. Test like cake.
In a 3-quart casserole, place water, salt, cauliflowerets, broccoli and carrots. Cover. Microwave at High 16 to 18 minutes, stirring after 8 minutes. Drain. Stir together horseradish, onion, salt, pepper and mayonnaise. Pour over drained vegetables and toss gently to coat. Combine saltine crumbs, margarine and paprika. Sprinkle crumb mixture on top of vegetables. Microwave at High 1 to 2 minutes, or until hot.
Melt butter; cook onion until tender. Add milk, soup and cheese. Pour over potatoes. Bake 30 or 40 minutes at 350°.
Bring sugar and syrup to rolling boil and time for 21 seconds. Take off heat and add peanut butter. Fold in cereal and peanuts. Drop by spoonfuls onto wax paper. Cool and store.
Be sure that cabbage and carrots are chopped up in very fine pieces (the size of rice kernels). Combine remaining ingredients and beat until smooth. Add cabbage and carrots; mix well. Cover and refrigerate for at least 2 hours before serving. (It is critical to refrigerate slaw for at least 2 hours before serving.)
Drain all fruit and cut up oranges and peaches into smaller pieces. Mix all ingredients well. Pour into pie shells and chill. If desired, sprinkle with chopped nuts. Makes 2 pies.
Preheat oven to 350°. Mix well the first 5 ingredients with a fork in a large 13 x 9 x 2-inch cake pan. Make 3 wells and put into them the vanilla, vinegar and salad oil. Pour 2 cups water over all and mix with fork. Bake at 350° for 40 to 45 minutes.
Melt butter first, then combine all other ingredients. Cook at 250° for 1 hour, stirring every 15 minutes. Makes a great snack.
Blend together all dry ingredients. Add remaining ingredients, stirring after each one is added. Spread in a 13 x 9-inch greased pan. Bake at 350° for 35 to 40 minutes.
Heat oven to 450°. Place 2 teaspoons brown sugar, 2 teaspoons margarine and 3 pecan halves in each of 12 medium muffin cups; place in oven until melted.
Mix first 4 ingredients well and pour into a buttered casserole. Sprinkle top with raisins which have been plumped in bourbon. Bake in a 350° oven for 1 hour. Top will fall.
Grease two 9 x 5 x 3-inch loaf pans. Dust lightly with flour; tap out any excess. Sift flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice into bowl and reserve. Combine pumpkin and water into small bowl; reserve. Combine shortening, sugar and eggs into large mixing bowl and beat at high speed 3 minutes. Stir in dry mixture and pumpkin mixture alternately until batter is smooth. At this point, add nuts. Pour into prepared pans and bake in 350° oven for 45 minutes or until inserted wooden pick comes out clean. Cool in pans 5 minutes. Turn out on wire rack and let cool completely before cutting. Store in plastic bags in or out of refrigeration.
Put rice in casserole. Mix and heat soups (canned) and water. Pour this mixture over rice. Put pork chops on top and sprinkle dried soup on top. Cover with tin foil and bake at 325° for 2 hours and 15 minutes.
Into an ungreased flat cake pan, 8 x 10-inch, or 8 x 8-inch, sift flour, sugar, baking soda and cocoa. Into this mold of dry ingredients, poke 3 holes. In one hole, drop vanilla; into another, drop vinegar and in the third, melted shortening. On top of all this, pour cup of cold water. Beat together by hand until well blended and bake 35 minutes (more or less) at 350°.
Combine celery, onions, butter and flour; add chicken broth. Cook until done. Add peanut butter, pepper and half and half; cook 10 minutes longer. Sprinkle with peanuts.
Pour the last 3 ingredients on the chicken. Cover and refrigerate overnight or 2 to 4 hours before cooking. Cook on the grill until done. Baste every 5 to 10 minutes while on grill.
Mix well; put in buttered bowl. On top, put 1 can French fried onions. Bake covered 1/2 hour, then uncovered 1/2 hour. Bake at 300° for 1 hour.
Break apart chicken wings on first and second joints. (Discard tips or cook with onion, salt and celery for chicken broth.) Mix all ingredients and pour over chicken in large, shallow dish. Cover and refrigerate overnight. Bake, uncovered, on a flat cookie sheet, 10 x 15 x 1-inch, at 350° for 45 minutes or until tender and brown.
Combine sugar, butter and evaporated milk. Boil over medium heat for 5 minutes. Remove from heat. Add marshmallow cream and vanilla chips and stir. Add peppermint candy and stir. Add a drop or two of red food coloring. Let cool. Refrigerate until firm.
Preheat oven to 350°. (Cooking times will not work if oven is not thoroughly heated.) Cut margarine into cake mix, add water, oil and eggs to mixture with 1/2 can of condensed milk. Pour 1/2 of mixture into a greased and floured long cake pan. Bake for 30 minutes at 350° (should not be too gooey or not at all runny). Peel caramels and put in pan with 1/2 can of condensed milk and melt over very low heat. Stir in the pecans. Pour mixture over the hot cake. Add the rest of the cake mix on top of caramel. Bake for 30 minutes.
In a large bowl stir together salad dressing, mustard, salt and pepper until smooth. Add macaroni, celery and onion; toss to coat well. Cover and chill.
Preheat oven to 350°. In a small bowl, combine flour, baking powder and salt. Set aside. Melt morsels and butter over hot (not boiling) water. Remove from heat and put in a large bowl. Stir in brown sugar. Cool for 5 minutes. Beat in eggs and vanilla extract. Blend in flour mixture. Stir in nuts. Spread evenly into a greased 15 x 10 x 1-inch baking pan. Bake at 350° for 30 minutes. Cool and cut into 2-inch squares.
Heat oven to 350 degrees. Wash mushrooms, remove stems and finely chop. Cook and stir chopped stems and onion for 5 minutes. Stir in remaining ingredients and 1 Tbsp. butter. Fill caps and sprinkle with cheese. Bake 15 minutes.
Clean and disjoint chicken. Place on rack in container half filled with hot water. Add carrot, onion, celery, parsley, rosemary, 1/2 teaspoon salt and pepper. Partly cover with a lid and simmer for 3 to 4 hours or until tender, turning occasionally. Cool chicken in broth, breast side down. Skim off excess fat from stock.
Add the ginger ale when ready to serve. Could use an ice ring or a container of sherbet. One and one-half of this recipe will almost fill the Pine Grove Church punch bowl.
Mix all ingredients, except Vanilla Glaze, until dough forms. Beat 20 strokes. Turn onto board dusted with baking mix. Gently roll to coat; shape into ball and knead 10 times. Roll 1/2-inch thick and cut with 2 1/2-inch cutter dipped in baking mix. Bake on greased cookie sheet until golden brown, 8 to 10 minutes. Spread with Vanilla Glaze while warm.
Beat butter until smooth and creamy. Beat in sugar gradually until fluffy. Blend in chocolate and vanilla extract. Beat in eggs, one at a time, beating 3 minutes after each addition. Spread filling in pie shell. Chill 2 hours or until firm. Spread whipped topping over chilled filling. Sprinkle chopped pecans over pie. Serve chilled.
Dissolve lime jello in boiling water. When cool and ready to eat, beat until foamy. Add cottage cheese and pineapple. Fold in Cool Whip. Pour into mold or pan and refrigerate.
Combine flour, salt and pepper; trim fat from meat. Rub both sides with garlic. Pound flour into meat. Cut meat in 1 1/2 x 1-inch strips. In hot butter, in Dutch oven, brown meat, turning often. Add onion, saute until golden brown. Add water, stir to dissolve brown bits in bottom of pan. Add soup, mushrooms. Cook uncovered over low heat, stirring occasionally until mixture is thick and meat is tender. Just before serving, stir in sour cream. Heat but do not boil. Serve over rice or noodles.
In a bowl, mix together rice and chicken soup. Spread into a buttered 9 x 13-inch pan or roaster. Place washed and drained chicken pieces on rice mixture. Sprinkle with onion soup mix. Cover tightly. Place in a preheated 350° oven for 2 hours and "No Peeky" until done.
Sift together the flour, sugar, cocoa, baking powder, baking soda and salt into mixing bowl. Add eggs, oil, coffee, buttermilk and vanilla. Beat with electric mixer at medium speed for 2 minutes. Pour into a greased 13 x 9 x 2-inch baking pan. Bake at 350° for 40 minutes. Cool on a rack.
Mix salad oil, vinegar and 1 tablespoon sugar in jar. Shake well. Mix all ingredients. Refrigerate for 48 hours. Stir after 24 hours. Keeps indefinitely.
Place ham hock in water; bring to boil. Reduce heat and simmer 45 minutes. Add peas to ham. Continue simmering 1 1/2 hours; add rice and simmer 45 minutes or until rice and peas are done and liquid is almost absorbed. Remove meat from bone; serve peas and rice on platter. Place ham on top.
In a saucepan, heat together 2 tablespoons of cooking oil and garlic. Stir in soup mix, water, tomato sauce, sugar and oregano. Gently boil sauce, uncovered, 10 to 15 minutes, stirring occasionally until slightly thickened.
Brown hamburger and sausage. Pour off grease. Add cheese to the meat to melt. Add spices. Spread on party rye bread. Warm in 350° oven to serve. These can be made and frozen for future use. Freeze them first on cookie sheets, then transfer into bags. Makes 45 to 50 sandwiches.
Wash, drain and cut okra in 3/4-inch pieces, discarding end pieces. Wet okra in buttermilk covering each piece. Toss okra in meal until each piece is coated. Drop in hot oil deep enough to float okra. Cook on medium heat until brown. Drain on paper towel and sprinkle with salt.
Combine tomatoes, brown sugar and salt with 1/4 cup boiling water in saucepan; boil for 5 minutes. Place bread crumbs in casserole dish. Pour melted butter over bread crumbs. Add tomatoes. Bake, covered, at 375° for 30 minutes.
Cook broccoli and drain. Mix all other ingredients in with the broccoli. Bake at 350° for 30 to 45 minutes (until cheese is melted). Remove from oven and stir.
Put all ingredients in food processor and mix 1 minute. Grease mini muffin pan. Bake at 375° for 10 minutes or until golden brown. Will make 35 miniature muffins.
Cook spinach according to directions on package and drain well. Add sour cream, onion soup and wine. Place in a 1 1/2-quart casserole. Sprinkle breadcrumbs over top if desired. Bake at 325° for 15 to 20 minutes. (May be reheated, covered with foil.)
In 1 1/2-quart casserole, combine all ingredients, except chicken, margarine and seasonings. Brush chicken breasts with margarine. Season with pepper and paprika after placing chicken on top of rice. Cover and bake at 375° for 1 to 1 1/4 hours.
Drain beets and save liquid. Measure, adding enough water to make 1 1/2 cups. Bring liquid to a boil. Remove from heat; add jello, sugar, vinegar and horseradish. Stir until dissolved. Add beets and pour into 1-quart mold; chill.
Spread slices of bread with softened butter and quarter diagonally. Place on cookie sheets. Sprinkle with garlic powder, dried basil and sesame seed. Bake 1/2 hour at 250°. Turn oven off, but leave bread in oven overnight or several hours. Keeps months in airtight containers.
Beat first 5 ingredients with beater. Add eggs and yeast cakes dissolved in warm water. Beat until smooth. Grease bowl and top of dough. Cover with damp cloth. Keeps 3 days. Let rise 1 1/2 times. Bake at 375° for 15 to 20 minutes.
Bring first four ingredients to a bubbling boil, stirring all the time. When bubbles appear all over the top, boil and stir over medium heat 5 minutes. Remove from heat and add peanut butter; stir until well mixed. Pour into 9-inch greased square pan. Cool and cut into squares.
Boil tomatoes and 4 cups sugar 10 minutes. Add Sure-Jell and boil 2 minutes. Remove from heat and add Jell-O. Pour into clean glass jars and let set for 24 hours, then cover with wax.
Grease Bundt pan well. Place 1 package frozen dinner rolls in Bundt pan. Mix ingredients together and pour over rolls. Let rise. Bake 30 minutes at 350°.
Saute onions until tender. Mix all ingredients together and mix well. Shape into 2 ounce round meat balls. Makes 8 to 10 meat balls per pound. Place in a greased baking pan and bake in a hot oven at 400° until brown all over, about 30 to 40 minutes. Remove the meat balls from the pan and empty the grease. Replace the meat in the baking pan and cover with the tomato sauce. Cook in oven at 325° for another 15 to 20 minutes. Serves 8 to 10.
Preheat oven to 400° and lightly grease a baking pan. Flatten chicken breasts with a meat pounder and lightly pepper them. Melt butter in a saucepan and then remove from heat. Whisk in 1/4 cup mustard. Dip chicken into butter and mustard mixture and then into ground pecans. Arrange chicken breasts in the baking pan. Place chicken in the oven and bake for 20 minutes until golden brown. Remove chicken from pan. Pour pan drippings into a bowl; add sour cream and mustard mixture on each dinner plate and cover with a chicken breast. Serves 6 to 8 people.
Cook oil, sugar and vinegar until sugar is dissolved. Cool. Cook macaroni according to package and blanch with cold water. Add any or all of the following: celery, tomatoes, mushrooms, black olives, cauliflower, radishes, carrots, pepper and cucumber.
Saute garlic in butter in heavy skillet for a few minutes. Add shrimp and saute for 4 to 5 minutes or until shrimp are done.
Combine sausage, celery and onion in large skillet. Saute mixture over medium heat until sausage is browned and vegetables are tender. Drain well. Pour sausage mixture into large bowl. Add cornbread, bread crumbs, poultry seasoning, pepper and chicken broth in order listed; blend well. Stuff mixture into bird or bake in greased 13 x 9 x 2-inch pan at 350° for 1 hour or until brown.
Soften yeast in warm water. Stir in shortening, sugar, salt and 1 1/2 cups flour. Beat well. Add enough flour to make a stiff dough. Beat well. Cover and let rise for 1 hour. Divide dough into four parts. Roll out one part on a floured surface into an 8-inch square. Cut into four 2-inch strips. Roll along 8-inch side to form sticks. Place on greased baking sheet. Brush with beaten egg and sprinkle with salt (or sesame or caraway). Repeat with remaining dough. Let rise until light, 30 to 45 minutes. Bake at 400° for 15 to 20 minutes. Serve warm.
Slice tofu into 1-inch squares that are about 1/4-inch thick. Lightly brush a cookie sheet with oil. Place the tofu squares on the sheet and brush the tops with remaining oil. Broil for 5 minutes on each side. Steam the carrots and green pepper slices until tender. Combine the cornstarch with 3 tablespoons of the tamari. Mix thoroughly to remove all lumps. In a large saucepan, combine the pineapple juice, brown sugar, vinegar, garlic powder, cornstarch mixture and the remaining tamari. Bring to a boil. Lower heat and simmer until thickened. Add the steamed vegetables, pineapple and tofu. Serve on rice.
Heat oil (medium heat). Add onion and garlic. Cook 2 minutes. Stir in flour. Cook 1 minute. Gradually whisk in milk. Cook until sauce is smooth and bubbly. Stir constantly. Mix in spinach, Ricotta, 1/3 cup Parmesan, sun-dried tomatoes, basil and nutmeg. Season with salt and pepper to taste. Simmer until heated through. Serve over cooked fettuccine and garnish with scallions and pine nuts, if desired. Sprinkle with freshly ground black pepper and pass extra Parmesan. Serves 4.