HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve Kool-Aid and sugar in hot water. Add cold water and stir. When served, add 2 liter ginger ale.
Combine all thawed vegetables, soup, sour cream, 1/2 cheese and 1/2 can of the onions. Bake, covered, at 350° for 30 minutes. Uncover dish and add remaining cheese and onions; bake for an extra 5 minutes.
Mix all ingredients except tomatoes together. Form balls out of mixture and place in baking dish. Pour crushed tomatoes with juice over balls. Bake in oven 45 minutes at 400°.
Mix Jell-O with boiling water and pineapple juice. Mash cream cheese with mayonnaise and add milk. Add cream cheese mixture to Jell-O and congeal slightly before adding pineapple, mixed with lemon juice, pecans and celery. Congeal overnight. Serves 6 to 8.
Combine sugar and water in saucepan. Heat until sugar is dissolved. Add orange juice concentrate, lemon juice and pineapple juice. Fill 6 or 7 ice cube trays with mixture. Freeze until firm. Remove from trays and store in plastic bags. Use within 6 months. Fill glass with fruit slush mix cubes. Add ginger ale to cover. Let stand 15 minutes. Stir and serve. (Makes approximately 100 small ice cubes.)
Stir cornstarch, ginger, broth and soy sauce until smooth. Set aside. Heat 2 tablespoons oil in skillet. Stir-fry chicken until brown. Remove; set aside. Place remaining 1 tablespoon oil in skillet. Heat. Stir-fry vegetables with garlic until tender-crisp. Reduce heat to medium. Stir in reserved chicken and broth. Cook until mixture boils and thickens, stirring constantly. Serve over rice. Serves 6.
In the large bowl of an electric mixer, at medium speed, beat together until smooth the cream cheese, 1 egg, 1/3 cup light brown sugar and 1 teaspoon maple flavoring. Spread over the bottom of the pastry shell. Sprinkle with the pecans. In the clean large bowl of the mixer, at medium speed, beat the remaining 3 eggs until frothy. Add the corn syrup, 1/4 cup light brown sugar, salt and 1 teaspoon maple flavoring; beat until blended. Gently pour the mixture over the pecans. Bake in a preheated 375° oven until a knife inserted halfway between the center and edge comes out clean, 40 minutes. Place on wire rack to cool before cutting. Makes 10 servings.
Stir in large bowl the Ro-Tel, mayonnaise, Worcestershire sauce and salt. Then stir in Cheddar cheese and pimento. Serve with crackers or Frito Scoops.
Put first 3 ingredients in large pan; set aside 1 hour, then drain. Mix vinegar, sugar, celery seed, mustard seed and bell pepper in a large pan and bring to a hard boil. Add squash mixture. Bring to a boil, then put in pint jars. Put jars in canner with water almost to top of jars. When water starts to simmer, let jars set for 5 minutes. Make sure jars seal.
Mix peanut butter and cream cheese. Add sugar to Cool Whip, stir well (I whip). Add to peanut butter and cream cheese mixture. Whip well and pour into crust. (If too stiff, add a little milk.) Store in refrigerator until ready to serve.
In a large saucepan, combine water, carrots, onion, beef bouillon, potatoes, green pepper, garlic and salt. Bring to a boil. Reduce heat and cover. Simmer 15 to 20 minutes until potatoes are tender. Brown beef and drain. Stir in beef and 2 cups milk. Heat through.
Preheat oven to 400°. Combine celery, mushrooms, bread crumbs, ham, parsley, basil and salt. Mix well. Add 4 tablespoons melted margarine and toss. Spoon about 2 1/2 tablespoons of mushroom stuffing in the center of each chicken breast. Roll up and secure each with toothpicks. Fry chicken rolls in remaining 3 tablespoons margarine for 10 minutes. Transfer chicken rolls into baking dish and spoon in remaining stuffing. Bake at 400° for 15 minutes.
Stir-fry pork and garlic in oil in 2-quart saucepan. Remove from pan. In same pan, prepare pasta and cheese as directed on package, except omitting margarine and adding pork and remaining ingredients during last 3 minutes of cooking. Remove from heat. Cover and let stand 8 minutes.
Mix first four ingredients together at medium speed. Pour into pie crust. Refrigerate 4 to 5 hours.
Brown beef and onion. Add celery, pepper, tomatoes, sauce, salt and herbs. Add beans last. Simmer for 20 minutes and pour into oblong baking pan. Drizzle thin cornmeal mixture over top and bake at 425° for 20 to 25 minutes. A salad is all you need to add for a complete meal.
Preheat oven to 350°. Mix sugar and oil. Add eggs and mix well. Combine dry ingredients. Add alternately with pumpkin. Mix well after each addition. Pour into ungreased 15 x 10-inch jelly roll pan. Bake at 350° for 25 to 30 minutes.
Combine first 6 ingredients in a jar. Cover tightly and shake until thoroughly blended. Mix remaining ingredients in a bowl and pour the dressing over all. Toss lightly. Yield: 10 servings. Approximate calories/serving: 170.
Mix cake as directed on box. Add 1 teaspoon vanilla and 1 package of coconut. Mix until blended. Bake at 350° in 9 x 13-inch pan. After cake cools, put 2 cups milk, 1 teaspoon vanilla and 1/2 cup sugar in saucepan and get hot, but not to boiling point. Pour over cool cake after punching holes over the top with a fork. Let cool. Put Cool Whip on top of cake and add remaining coconut over top of Cool Whip. Refrigerate.
Place 1 package of graham crackers on bottom of 13 x 9-inch pan or round cupcake carrier. Mix milk and pudding. Add Cool Whip. Pour 1/2 mixture on top of crackers. Place second layer of crackers on top, then add rest of pudding mixture. Place third layer of crackers on top. Refrigerate until firm. Top with frosting.
Mix together beans and soup. Bake at 325° for 15 minutes. Take out and sprinkle with onion rings. Return to oven for 5 minutes.
Brown meat; add taco seasoning as directed on package. On plates, layer Doritos, beef, sour cream, tomatoes and cheese, then lettuce. Start small, it grows.
Mix all ingredients together and form into a loaf. Place in baking dish. May garnish top with 3 tablespoons each: mustard, brown sugar and ketchup, mixed together, last 15 minutes in oven. Bake at 350° for 1 hour.
Drain fruits reserving syrup for other uses. Combine canned fruits in a large bowl and set aside. Combine bananas and lemon juice. Toss gently and add to fruit mix. Layer 1/2 each of fruit mix and macaroon crumbs in a 2 1/2-quart baking dish. Sprinkle with 3 tablespoons of almonds. Dot with 2 tablespoons butter. Repeat. Pour Amaretto evenly over all. Bake at 350° for 30 minutes. Sprinkle with remaining almonds. Stir before serving. Yields 12 to 14 servings.
Wrap fillets around cherry tomatoes. Poach flounder fillets in chicken broth and wine for 10 minutes or until they just begin to flake when tested with a fork. Sprinkle remaining ingredients on fillets. Serve with lemon wedges and sprinkle with paprika. Serves 4.
Pound steak and dredge with flour, salt and pepper. Minute steak may be used.
Mix sugar and spices. Combine with the pumpkin, eggs and milk. Pour into a 10-inch pastry shell. Place pecan halves around the edge. Bake at 450° for 15 minutes and then reduce heat to 350° and bake for an additional 40 minutes.
Soak beans in water for four hours. Drain and rinse beans. Saute onion in butter for 3 minutes until softened. Add and saute celery another 3 minutes; add beans, bay leaf, thyme, parsley and broth. Cover and simmer 1 1/2 hours. Discard bay leaf and parsley sprigs. Puree half the mixture in the blender. Return puree to the saucepan containing remainder of soup. Heat to simmering point and lemon juice and sherry.
About 45 minutes before serving, thickly slice mushrooms and zucchini. Chop onion. In 12-inch skillet over medium heat in 1 tablespoon hot oil, cook zucchini until tender-crisp and lightly browned. Remove to plate. In same skillet in 1 more tablespoon hot oil, cook mushrooms until browned. Remove to bowl.
Pour apples into 9-inch casserole dish. Sprinkle with lemon juice. Mix cake mix with sugar, cinnamon and nutmeg. Sprinkle this over fruit. Dot pats of butter over all. Bake at 350° for 45 minutes. Can double recipe to use whole cake mix (use 9 x 17-inch casserole dish).
Drain liquid off of beans, peas and pimentos. Mix vinegar, oil and sugar until sugar dissolves. Pour over remaining ingredients. Let marinate overnight in refrigerator. Drain off liquid before serving. Serve cold.
Heat pineapple and sugar in saucepan. Boil for 3 minutes. Add dry Jell-O; stir. Add cream cheese. Stir this in. Cool. Add celery, apples and nuts. Stir in. Fold in Cool Whip. Put in 9-inch square dish. Chill. Cut in squares.
Cut up apricots, figs, dates and raisins. Cover with cold water. Soak overnight. Add sugar and juice from lemons. Cook slowly until thick, about 40 minutes. Pour into sterilized glasses. Seal with paraffin.
Mix all ingredients, except for the whipped cream and cinnamon stick, in	a saucepan. Bring to a boil. Pour into cups and top with	whipped cream and cinnamon stick. Yields 4 servings.
Mix all ingredients in order as listed and pour in unbaked pie shell. Sprinkle nutmeg on top of pie before baking. Bake at 350° until done. Pie is done when you stick knife in it and it comes out clean.
Boil and bone chicken. Boil spaghetti in broth. Add all ingredients; mix well. Bake 40 minutes at 350°.
Chop all peppers, mushrooms and onions into approximately 2-inch square pieces and place in large pot, add butter or margarine. Preheat oven to 375°. Grease one 9 x 12-inch cake pan per four chops. Shake-N-Bake all chops and place in pan(s). Cover all chops with sliced tomatoes. Place pot with chopped vegetables on medium heat, simmer, cover and stir occasionally. Cook for 45 minutes. Place pans with chops in oven and cook a total of one hour. When chops are 15 minutes from being done, pour vegetable mixture over each pan of chops, making sure that the sauce and vegetables are equally distributed. Remove dish at one hour and eat.
Melt butter over moderate heat. Add shallots and cook for about 1 minute. Add mushrooms, garlic, salt and pepper. Cook for about 5 minutes, until mushrooms have released their juices. Raise heat to high; cook until mixture is almost dry, about 4 minutes. Remove from heat and let cool.
Cube potatoes and boil until tender, about 25 minutes. Saute onions in olive oil, using nonstick pan. Make sure onions are well browned. Mash potatoes and stir in onions and horseradish. Serve warm. Makes 8 servings.
Thaw and drain spinach. Use paper towels to blot extra liquid. Spinach must be very dry. Combine all ingredients and refrigerate. Let stand 12 hours before serving. Good with vegetables or thick crusty bread.
Combine corn and milk; heat. Stir in remaining ingredients. Pour into a 6 x 10-inch greased baking dish. If desired, top with buttered bread crumbs. Bake for 35 minutes at 350°.
Bring to boil the margarine, butter and sugar for 3 minutes. Remove from heat and add vanilla and nuts. Have cookie sheet lined with Waverly crackers and quickly drizzle mixture over crackers. Work quickly. Bake 7 to 8 minutes at 300°. Watch closely and do not burn.
Chop apples and mix with sugar. Set aside for 30 minutes. Add Mazola oil, eggs, flour, cinnamon, soda, salt and vanilla. Mix well. Add chopped nuts. Bake at 350° about 1 hour and 10 minutes in Bundt pan.
Cook potatoes in salt water until tender. Peel and slice potatoes. In a large skillet, cook bacon until crisp. Drain and crumble. Reserve 1/4 cup drippings. Cook onion and celery in drippings until tender but not brown. Stir in the flour, sugar, salt, celery seed and pepper. Add water and vinegar. Cook and stir until thickened and bubbly. Cook and stir 1 to 2 minutes more. Stir in bacon and potatoes. Cook about 5 minutes or until heated through, tossing lightly. Add hard-boiled eggs. Toss lightly just to mix. Makes 6 to 8 servings.
On a plate, spread bean dip in a 7-inch circle. In even layers, top with chiles, then avocado dip, then olives. Sprinkle on eggs, then cheese. Invert a large bowl over all and chill until ready to serve. Top with tomato before serving. Serve with tortilla chips or sliced zucchini and carrots.
In a large saucepan, melt the butter and slowly cook the onions, shallots, leeks and garlic until tender and soft, about 5 minutes. Do not brown. Add the diced root vegetables and stock. Simmer until all vegetables are soft, approximately 35 minutes. Puree in 2-cup batches in a food processor until smooth.
Break romaine into salad bowl. Add sliced mushrooms and scallions. Blend oil, vinegar, parsley, salt and pepper. Add to salad and toss just before serving.
Drain pineapple (save juice); heat juice, vinegar, sugar and egg and add flour. Stir until thick; add apples, pineapple and peanuts and stir in marshmallows. Chill 1 hour. Add Cool Whip and chill until ready to serve.
Take Bisquick, eggs, brown sugar and vanilla. Beat all this stuff up. Dump in chopped pecans and coconut. Bake for 40 minutes at 350°. If they don't fall, shake them until they do.
Mix cheese and sugar; spread on crust. Add Cool Whip, now nuts. Spoon pie filling on top. Chill overnight.
Blend all ingredients together except poppy seed with mixer on low speed. After blended, stir in poppy seed and pour in pint jar and refrigerate. Serve on chicken sandwiches or use as dip for chicken. Will last up to 4 weeks in refrigerator.
Sift flour with 3/4 cup sugar four times. Beat egg whites with salt until frothy; add cream of tartar and beat until stiff, but not dry. Add remaining sugar, 1 tablespoon at a time, folding in thoroughly. Add vanilla with last addition of sugar. Sift flour mixture over top a little at a time and fold in lightly with a down-up-over motion. Bake in 10-inch ungreased angel cake pan in moderate oven at 325° for 75 minutes. Invert pan to cool.
Combine all ingredients, except 1/4 of the stuffing mix. Spoon into lightly greased 5-quart casserole. Top with reserved stuffing mix. Bake at 350° for 45 minutes. Serves 8 to 10.
Mix and heat margarine, peanut butter and chips. Pour over cereals, mixed. Pour powdered sugar into a paper bag, then add cereal. Shake bag until cereal is coated with sugar.
Put wok or pan on high heat, add oil. Whisk eggs in a small bowl. Put the eggs in the heated pan and scramble very quickly. Stop the heat and remove the scrambled eggs from the pan into a dish. Put the pan back on high heat and add more oil. Saute the vegetables and chicken until soft. Add garlic salt and chicken bouillon. Add rice and stir well. Add the scrambled egg to the rice mixture and mix together. Turn the heat to low, add soy sauce and stir quickly. Remove form heat and serve right away.
Slice cucumbers paper thin into a bowl. Salt layers generously. Add onion, sliced thinly. Cover bowl and refrigerate for 1 hour. Remove bowl 10 minutes before serving. Shake covered bowl and drain salted water by squeezing with hands. Combine vinegar, sour cream, sugar and pepper. Pour over cucumbers and return to refrigerator until ready to serve. More sugar may be added, if necessary. Serves 4.
In 4-quart casserole dish, combine 1 1/2 cups water, soup mix, bay leaf, carrots and cubed potatoes. Heat, covered, 7 to 8 minutes on High. Continue cooking on power level 3, Medium-low, an additional 50 to 52 minutes, until beef, carrots and potatoes are tender, stirring occasionally. Add peas and flour, blended with remaining water. Heat 6 to 8 minutes on Medium-low until stew is thickened, stirring occasionally. Yields about 8 servings.
Place sugar and flour in bowl and mix well. Bring to a rapid boil the shortening, cocoa, margarine and water. Remove from heat and pour over sugar and flour. Beat well. Add vanilla, soda, buttermilk and eggs. Beat well. Pour into greased and floured 13 x 8-inch pan. Bake at 350° for 25 to 30 minutes.
Mix all ingredients together. Drop by teaspoon into hot oil. Fry until golden brown.
Mix first 6 ingredients and put into pie crust. Top with Cheddar cheese and chopped olives, if desired. Refrigerate overnight.
Crust: Add 1 stick margarine (melted) and sugar to crushed graham crackers. Pat into 13 x 9-inch pan.
Mix all ingredients and add to mushrooms. Cover and stir. Marinate 24 hours in refrigerator.	Makes about 4 cups.
Mix all ingredients well. You may add nuts, raisins or chocolate chips if you like. Preheat oven to 350°. Drop dough by teaspoons on ungreased cookie sheet, 2-inches apart. Bake 8 to 10 minutes. Cool before serving. Makes about 48 cookies.
Cream butter and sugar. Add vinegar and mix well. Add flour and soda; mix. Add pecans, if desired. Drop onto greased cookie sheet and bake at 300° until lightly browned. These cookies are delicious and similar to shortbread.
Brown sausage; drain. Place 5 bread slices on bottom of greased 13 x 9-inch pan. Cover with 5 slices cheese, sausage and remaining bread slices. Combine eggs, milk and green onion and pour over bread. Cover. Refrigerate 1 hour or overnight. Bake uncovered until cheese topping begins to melt.
Chop beef into small pieces and set aside. In a bowl, cream remaining ingredients together. Add 2 tablespoons chopped beef to mixture and blend well. Form mixture into a ball and cover with remaining beef. Chill until ready to serve with your favorite crackers.
Combine first five ingredients in double boiler. Stir until thick. Remove from heat. Add margarine and vanilla. Beat until smooth and creamy.	Pour into a baked 9-inch pie shell. Top with meringue.	Chill and serve.
Place a large sheet of heavy-duty foil in pan without lid. Lay meat on foil after rubbing both sides generously with steak sauce. Sprinkle dried onion soup mix on top and pour cream of mushroom soup over this. Close foil over meat loosely. (It makes its own gravy.) Crimp foil to hold in heat. Cook in slow oven (250° to 300°) for 1 hour for each pound of meat. (Can also be cooked in crock-pot, but omit foil.)
Cook potatoes in skins. Cool, peel and shred. Combine grated cheese and butter until almost melted. Remove from heat and blend in sour cream, onions, salt and pepper. Add potatoes and stir lightly. Put in casserole. Dot with butter and bake 25 minutes or until hot. Bake at 350°. May be assembled day before.
Mix ingredients in this order. Mix well. Bake at 325° for 35 minutes in greased cake pans. Makes 3 layers.
Mix all together. Better to let stand a few hours or overnight. Bake at 325° until set in center.
Put roast in slow cooker and add everything around it. Cover. Cook at 250° for 10 to 12 hours.
Saute Prosciutto ham, onion and garlic in oil about 5 minutes. Add pasta and cream; cook 3 minutes. Remove from heat; stir in eggs, salt and pepper, tossing until evenly coated. Garnish with tomato and serve with Parmesan cheese. Serves 4 to 6 people.
Wash cucumbers. Place in jars. Put a pinch of alum in each jar. Combine salt, vinegar and water. Boil until salt dissolves. Pour over pickles. Use same recipe for dill pickles. Just add a dill sprig and a pinch of garlic to each jar. Seal.
Let cream cheese warm to room temperature and put in microwavable bowl; add beanless chili to cream cheese and heat on High until able to mix together well. Serve warm with tortilla chips.
Dump all ingredients except chocolate chips together in a bowl. Mix with spoon until moistened. Spread in greased 9 x 13-inch pan. Sprinkle chocolate chips on top. Do not stir. Bake 30 minutes at 350°. Cool. Cut into bars.
In a pitcher steep tea bags in boiling water for 5 minutes. Discard tea bags. Add remaining ingredients and mix well. Makes 1 gallon.
Mix all ingredients together in large mixing bowl with a spoon. Pour batter into greased and floured Bundt or tube pan. Bake at 325° for 1 1/2 hours. Cool in pan for 1 hour before removing. The cake could also be baked in three 9-inch layer pans. If so, bake only 30 minutes. Cake can be frozen.
Cook pasta according to directions until tender but firm. Rinse with cold water. Cut vegetables in chunks. Mix vegetables with pasta and add salad dressing. Mix in salad seasoning to taste.
You will need 4 soup bowls (bread). Place broccoli flowerets in a 2-quart bowl. Stir in onion. Microwave (covered) for 7 minutes. Let rest for 2 minutes. Add chicken and soups (x 3). Microwave (covered) for 5 minutes. Pour in milk to desired consistency. Microwave (covered) another 5 minutes. Serve in bread bowls.
Preheat oven to 450°. Generously grease pan. Sift dry ingredients in bowl. Combine eggs, oil and buttermilk and add to dry ingredients. Pour into pan and bake for 25 minutes or until done.
Cut beef into small pieces. Cut bacon into small pieces; fry in heavy large skillet. Remove bacon; brown beef in bacon fat. Add garlic, mushrooms, bay leaf, parsley, salt, thyme, pepper and bacon. In another pan, melt butter. Add flour; stir constantly until flour turns light tan. Add consomme and Burgundy wine; stir and cook until slightly thickened. Add to beef and mushrooms. Cover; simmer for about 2 hours, or until beef is tender. May be made ahead and reheated in a casserole at 350° until bubbly. Serve over rice. Serves 6 to 8.
Combine all ingredients. Spoon mixture into sourdough rolls that have been hollowed in center. Place in wax sandwich bags and heat in oven at 350° until cheese melts.
Mix the first six ingredients together. Form balls approximately 3/4-inch in diameter, then roll them in powdered sugar. Store in a cookie tin or container with tight fitting lid overnight. Cheers!
Brown ground beef; add taco seasoning. Simmer for 20 minutes. Drain ground beef. Put chili and cheese in crock pot, stirring frequently. Add seasoned hamburger.
Beat milk, oil and egg. Stir in remaining ingredients with a fork until moistened. Grease mini muffin pans and bake at 400° for 15 to 20 minutes.
Trim fat from beef; cut in strips. Heat oil in skillet. Add beef; cook until brown, about 5 minutes. Stir in water, onion, garlic salt and ginger. Heat to boiling and reduce heat. Cover and simmer for 12 to 15 minutes for round steak and 5 to 8 minutes for sirloin. Add green pepper strips during the last 5 minutes of simmering. Cook instant rice. Blend cornstarch and soy sauce. Stir into beef mixture. Cook, stirring constantly, until mixture thickens and boils. Let boil for 1 minute. Cut each tomato into eighths and place on beef. Cover and cook over low heat for 2 to 3 minutes. Serve with rice.
Brown pork chops on both sides. Place in a hallow baking dish (not glass) side by side. Combine all other ingredients and spoon evenly over chops. Cover pan with foil. Bake at 350° for 45 minutes. Remove foil and bake 15 minutes longer.
Combine all fruit in a medium bowl; toss gently. Spoon into individual serving bowl. Top with a dollop of yogurt. Garnish with mint, if desired.
Melt butter. Stir in other ingredients. Bake 30 minutes at 350°.
Drain crab meat, then chop a little to be sure it is shredded finely. Mix with cream cheese. Chill about 2 hours; may chill overnight. Before serving, pour cocktail sauce over top to taste. Great on crackers!
Mix all ingredients together. Break cake into small pieces. Add to gelatin mixture. Put into 9 x 13-inch Pyrex pan. Chill. Serve with Cool Whip or whipped cream on top, plus a fresh strawberry. Serves 15.
Butter 9 x 9 x 2-inch pan. Spread pecans in pan. Heat sugar and butter to boiling; stir constantly for 7 minutes. Immediately spread mixture evenly over nuts in pan. Sprinkle chocolate pieces over hot mixture. Place baking sheet over candy while hot. Cut into 1 1/2-inch squares. Chill until firm. Makes 3 dozen squares.
Combine all ingredients. Cook over medium heat until sauce has thickened. Serve over your favorite steak.
Cook and peel potatoes. Cool and slice thinly. Cook bacon until crisp. Add onion and cook until transparent. Add remaining ingredients except potatoes and stir. Cook until sauce thickens (about 15 to 20 minutes). Pour over potatoes and gently stir. Serve hot. This may be made ahead of time and warmed in oven or in pot.
Mix the flour, salt and Crisco until they are mixed well. (It will form little balls. May be some flour loose, that's okay but don't leave a lot). Then add the water. You may add a little more water if you need it, but not too much at a time. Roll the dough in your hands until it is a ball. You know how to do the rest.
Brown ground beef and drain. Add Ragu sauce and parsley flakes. Simmer. Boil noodles. In a bowl, mix 1 well beaten egg. Add cottage cheese and Parmesan cheese; stir.
Mix all ingredients in a large kettle; bring to boil. Simmer for at least an hour. Stir occasionally.