HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine juices. Chill. Add ginger ale just before serving. Garnish with orange slices. Yield: about 1 1/2 gallons.
Combine all ingredients, except ginger ale. Chill. Just before serving, pour ginger ale over fruit.
Cook chicken. Remove bones. Add spaghetti to broth. Cook. Let stand until broth is absorbed. Combine chicken with soup and spaghetti. Top with bread crumbs, grated cheese and butter. Bake at 350° for 30 minutes.
Chop eggs. Stir cheese until soft. Add ingredients and shape into two balls. Roll in parsley and garnish with egg slices.
Sift flour, sugar, baking powder and salt into mixing bowl. Add lemon rind. Drop in Spry. Add vanilla, milk and 1 egg. Beat for 2 minutes. Add remaining 2 eggs and yolk. Beat 2 minutes. Bake in tube pan at 375° for 55 to 65 minutes.
Heat sugar, syrup and peanut butter until sugar is dissolved. Add to cornflakes. Mix well. Pour into buttered 9 x 13-inch pan.
Drain strawberries, reserving syrup. Add enough water to syrup to make 3/4 cup liquid. Dissolve strawberry flavored gelatin and salt in boiling water. Add reserved syrup and lemon juice. Beat in mayonnaise or salad dressing. Chill until partially set. Whip with electric mixer until fluffy. Fold in strawberries and nuts. Pour into 4 to 6 individual molds. Chill until firm. Unmold atop slices of pineapple and place on lettuce. Serve with additional mayonnaise or salad dressing, if desired. Makes 4 to 6 servings.
Heat oven to 350°. Stir pudding mix and milk in a saucepan; add egg yolks. Stir constantly on low heat until a full boil. Remove from heat. Arrange layer of cookies and sliced bananas in a 1 1/2-quart baking dish; top with 1/3 of pudding. Repeat layering and end with pudding layer.
Mix flour, baking powder and salt. Melt shortening; pour over brown sugar and stir until blended. When cool, add eggs, one at a time and beat well after each one. Add dry mixture, nuts and chocolate chips. Pour in greased 10 1/2 x 13 1/2-inch pan. Bake for 25 minutes in 350° oven.
Cook mushrooms and onions in oleo. Add flour, salt, pepper, Accent and milk to make a thick white sauce. Add Cheez Whiz, Tabasco, soy sauce, artichoke hearts, beans and water chestnuts.
Put steaks in a large, shallow dish. Pour a mixture of sour cream, garlic, lemon juice, Worcestershire sauce, salt, pepper, celery salt and paprika over steaks. Cover and refrigerate for 8 hours. Heat shortening in a large, heavy skillet. Coat steaks with biscuit mix. Brown on both sides in skillet. Cook to desired doneness.
Grind apples and apricots. Add sugar and cook until thick. Makes 12 pints.
Prepare 9-inch pie shell; cool. Mash enough berries to measure 1 cup. Stir together sugar and cornstarch. Gradually stir in water and crushed berries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in a few drops of food coloring; cool.
Spray pan with Mazola cooking oil. In skillet, cook chicken for 10 minutes or until browned. Remove. Set aside.
Preheat oven to 375°. Remove pie crust from freezer. Combine ingredients in order given. Re-crimp edge of deep dish crust only to stand 1/2-inch above rim. Put on baking sheet. Pour mixture into pie crust. Bake near center of oven for 70 minutes (45 minutes for regular crust). Cool for 2 hours.
Cook carrots in boiling water until tender; drain. In large saucepan, mix orange juice concentrate, butter, brown sugar, ginger, salt and pepper. Cook over medium heat, stirring often, until smooth and blended. Add carrots and parsley. Toss gently to coat.
Beat eggs; add sugar and oil. Sift dry ingredients together and add to the egg mixture. Mix well. Add pecans, apples and vanilla. Bake 45 minutes at 300°.
Heat 1-inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add potatoes; heat to boiling; reduce heat. Cover and cook until tender, 30 to 35 minutes. Drain potatoes; cool. Cut potatoes into cubes. Stir in onion, salad dressing, salt and pepper. Cover and refrigerate at least 2 hours. Just before serving, toss with mayonnaise until potatoes are well coated. Stir in celery and eggs. Makes 4 to 6 servings.
Combine sugar, flour, soda and cocoa. Stir well and set aside. Combine butter and water in small saucepan. Cook over medium heat, stirring occasionally until butter melts. Pour over dry ingredients. Beat on medium speed for 1 minute. Add buttermilk, eggs and vanilla. Beat until blended
Melt shortening, stir in sugar and allow to cool. Beat in eggs. Sift flour, salt and baking powder and add with nuts, and chocolate chips to shortening and sugar mixture.
Mix marinade. Add sliced tomatoes. Be sure all tomatoes are coated with marinade. Chill several hours, turning tomatoes at a time or two. Sliced green peppers and/or cucumbers may be added.
Boil sugar, syrup, salt and water to firm ball stage (248°). Pour slowly, beating constantly, over stiffly beaten egg whites. Beat until candy begins to stiffen. Add candied cherries, flavoring and nuts. Drop by teaspoonfuls onto waxed paper or pour into well buttered pans. When cold, cut in squares.
Cut up chicken as for frying. Combine egg, milk, mustard, salt and pepper. Stir until well blended. Place the cut up chicken in this mixture and stir until all pieces are well coated. Set aside. Crush enough Post Toasties or Rice Chex to make 2 cups of crumbs.
In heavy saucepan, melt margarine. Add sugar, salt and milk. Cook 7 minutes, stirring constantly. Remove from stove. Add chocolate chips, marshmallows and vanilla.
Fry beef in oil over high heat for 3 minutes, stirring constantly. Stir in soy sauce, salt and pepper. Remove meat and keep hot. To oil remaining in saucepan, add celery, onions, molasses (or dark corn syrup) and bouillon. Bring to a boil and cook for 10 minutes, stirring frequently. Add bean sprouts. Cook for 3 minutes. Replace beef.
Mix the mustard, flour and salt in a double boiler. Add egg yolks; beat well. Slowly add hot milk until thick. Add lemon juice. Pour over beans.
Boil sugar, Karo and water until thread spins (250° temperature). Add peanuts and stir constantly until temperature reaches 280°. Remove from heat. Add butter, salt and soda. Pour onto buttered board to cool.
Brown beef, onion and pepper. Drain fat. Add other ingredients and heat through. Pour into casserole dish. Cover and bake one hour at 350°.
Saute onion and green pepper in butter until onion is golden. Add eggplant cubes, tomatoes, salt and sugar; cover and simmer 10 minutes or until eggplant is just tender. Can sprinkle with cheese.
Drain beans. Divide into 8 "bundles," wrapping each with bacon slice and securing with toothpick. Place in a 9 x 13-inch glass baking dish. In saucepan, melt margarine. Add brown sugar and garlic powder. Bring to boil and remove from heat immediately. Pour over bean bundles. Bake at 350° for 30 minutes. Serves 8. Great for company.
In blender, combine half and half, egg substitute, chocolate syrup, instant coffee, vanilla and almond extracts. Blend smooth. Refrigerate.
Cook squash until tender. Drain, mash and add other vegetables, soup and sour cream. Mix stuffing and melted margarine. Line bottom of casserole with this mixture, saving some to sprinkle on top. Bake at 350° for 30 minutes.
Saute onions with butter. Dice ham into cubes and warm slightly. Beat eggs; pour in cottage cheese, grated Monterey Jack cheese, onions and seasonings. Pour half into pie crust. Sprinkle with ham, artichoke hearts and mushrooms. Pour the remainder of cheese mixture in. Bake 1 hour at 350° or until knife is clean. Let stand at least 5 minutes before cutting.
Mix all ingredients in bowl except vinegar. When mixture is mixed well, add vinegar and beat until foaming stops. Bake at 350° for 35 to 40 minutes. Bake in ungreased pan.
Grease a Bundt pan. Sprinkle nuts on bottom. Lay frozen rolls in one layer. Melt margarine in microwave. Add sugar, pudding and cinnamon, then mix. Spoon over tops of rolls. Set pan in cold oven overnight. Do not open oven door the next morning, but turn oven to 325° and bake for 30 to 35 minutes. Flip over onto plate while warm.
Sift together first 6 ingredients. Add oil, eggs, mangoes, nuts and raisins. Makes 2 loaves. Bake at 350° for 45 to 50 minutes.
Mix flour, sugar, shortening and baking powder into crumbs. Keep 1 small cup of crumbs for top of cakes. Then add eggs, buttermilk with soda and vanilla. Bake at 350° for 30 minutes. Yields 4 cakes done in old fashioned tins.
Preheat oven to 350°. Prepare cake mix according to package directions. Spoon half of the batter into a greased 9 x 13-inch cake pan and bake for 15 minutes.
Preheat oven to 400°. In medium saucepan combine nectar and apricots; heat to boiling. Remove from heat, stir in butter and cool. In large bowl combine flour, sugar and baking powder. In separate bowl beat together egg and almond extract; stir in apricot mixture. Add to flour mixture and stir just until moist. Fill greased muffin cups 2/3 full with batter. Sprinkle almonds over top of each cup. Bake 20 to 25 minutes. Makes 1 dozen muffins.
Spread mayo on each slice of bread; add cheese slice and top with tomatoes. Sprinkle with salt and pepper. Put top slice of bread on; beat egg with milk and pour it onto a large plate. Dip both sides of sandwich into egg mixture; cook both sides on buttered grill until cheese melts. Serve with relish.
Mix flour and oleo. Add pecans, mix well and pat in oblong cake pan. Bake about 25 minutes at 325° or until light brown. Cool completely.
Sift dry ingredients. Add butter in as pie crust. Mix egg yolks and milk; stir into dry ingredients. Fold in egg whites. Spread in 9 x 13-inch greased pan. Arrange apples in rows on top. Mix topping mix and sprinkle on apples. Bake at 375° for 45 minutes.
Cook sugar, water and syrup in saucepan until it reaches 250°. Pour over stiff beaten egg whites. Beat until mixture loses gloss. Roll onto buttered Reynolds Wrap. Spread with peanut butter. Roll up and cut with thread.
Clean and halve strawberries. Combine with sugar substitute and water. Toss gently to coat berries. Refrigerate berries at least 2 hours. Split biscuits and ladle half of your 3/4 cup serving of berries over bottom half of biscuit. Ladle rest of serving portion over it. Garnish each serving with a dollop of yogurt.
In a medium bowl with fork, beat cream cheese until smooth. Stir in crushed pineapple gradually, 1 cup of pecans and green pepper. Refrigerate a few hours for easier handling. Shape into ball. Roll in the additional pecans. Wrap in plastic, then foil. Refrigerate until well chilled, overnight. Serve with crackers.
Cream the butter, sugar and eggs. Add dry ingredients, then peanut butter. Add bananas last. Bake for 16 to 18 minutes at 250°.
Place fish in iron skillet with margarine. Season fish lightly with TexJoy steak seasoning); sprinkle parsley flakes over fish. Peel and slice potatoes and carrots (use amount desired) around and over fish. Place sliced onion and bell pepper over all and sprinkle with more parsley flakes. Cover and bake at 400° until potatoes and carrots are done. Mighty good!
Mix fish with cream cheese, onion, garlic and grated cheese. In a separate bowl, mix water and cornstarch to make a sealing paste. Fill each egg roll wrapper with an appropriate amount of the fish and cheese mixture and fold over, sealing with the cornstarch paste.
Cut chicken cutlets into cubes; saute until browned in oil. Grease a 9 x 13-inch baking pan. Spread broccoli in bottom of pan. Spread chicken over broccoli. Combine cream of chicken soup, mayonnaise, lemon juice and curry powder; pour over chicken and broccoli. Sprinkle bread crumbs on top; dot with butter. Bake at 350° for 1/2 hour, uncovered.
Preheat oven to 375°. Fry bacon and put aside. Cook beef, onions and celery until vegetables are tender and meat is brown. Dissolve bouillon cubes in water. Stir into meat and add remaining ingredients. Cover and bake 1 hour and 15 minutes. Crumble bacon and sprinkle on top.
Cut carrots into pieces. Microwave until soft. Mash them with a fork. Let cool. Mix in remaining ingredients. Pour into greased casserole dish. Sprinkle cinnamon over. Cover. Bake at 400° for 20 minutes. Turn heat down to 350°. Bake another 50 minutes.
Combine 1 1/2 cups sugar, flour and salt. Add eggs and blend well. Add 2 cups milk and cook slowly over low heat until slightly thickened. Cool. Add whipping cream, remaining 2 cups milk, vanilla and peaches, which have been sweetened with 1 cup sugar. Pour into a 4-quart container of electric or hand-turned freezer and freeze according to directions. Yield: 1 gallon.
Combine catsup, vinegar, Worcestershire sauce, brown sugar and garlic in a small saucepan and mix well. Bring to a boil over medium-high heat. Cook, stirring continually until thickened, about 3 minutes. Remove from heat and stir in black pepper.
Place strawberries in bowl. Add sugar; mix well and let set for 20 to 30 minutes to sweeten berries. Mix cream cheese and margarine together with mixer. Gradually add box of sugar while mixing with mixer. Add just enough milk to make easy to spread on cake. Mix in flavoring. Take knife and make holes in top of cake, about every 2 inches. Put tablespoon of strawberry mixture in holes. Cover entire cake with icing. Keep in refrigerator until ready to use.
Mix oleo and	sugar together well. Add eggs and mix, then add vanilla. Add flour, baking powder and milk. Sprinkle with sugar before baking. Bake at 375°. Do not brown.
Microwave margarine in large mixing bowl on High for 45 seconds or until melted. Add marshmallows; stir to combine. Microwave 1 1/2 minutes or until smooth, stirring after 45 seconds. Immediately add Rice Krispies cereal; stir until well coated. Press mixture into greased 13 x 9 x 2-inch pan. Cool; cut into squares.
Mix all together. Put in casserole and top with onions. Bake at 350° for 35 to 45 minutes.
Blend well and refrigerate overnight with meat. Will marinate 1 1/2 pounds of meat. Let stand for 30 minutes at room temperature before cooking.
Grease bottom of pan with margarine. Sprinkle rice in pan. Place chicken on rice. Sprinkle dry soup mix over chicken. Mix cream of chicken soup and water. Pour over chicken. Bake 20 minutes at 400°. Then reduce heat to 300° and bake 30 to 40 minutes more.
Boil the first 3 ingredients in heavy saucepan. Mix remaining ingredients in bowl with first ingredients. Use spoon. Bake in greased and floured 9 x 13-inch pan at 350° for 30 minutes.
First Layer: Mix first 4 ingredients together and bake 20 to 25 minutes at 350° in 8 x 12 x 2-inch pan. Cool.
Peel and dice onion. Saute in olive oil 10 minutes. Cut pepper lengthwise; core and seed. Cut in half width-wise, then julienne. Add to sauteed onion along with garlic and red pepper flakes. Continue to saute slowly 10 to 15 minutes, taking care not to burn garlic.
Layer in order of ingredients. Cook in microwave 5 to 6 minutes. Cool and cut into bars.
Cream the butter flavor shortening, brown sugar, milk and vanilla. Blend in egg. Mix flour, salt and soda. Add to previous mixture. Stir in chips and nuts. Bake 8 to 10 minutes (for chewy cookies) or 11 to 13 minutes (for crispy cookies) at 375°. Makes about 3 dozen.
Put all ingredients into blender. Cover and process at liquefy until smooth. Chill before serving. Yields 2 cups.
Combine sugar and oil. Stir in eggs, milk and vanilla. Add dry ingredients and mix. Pour into greased loaf pan.
Combine dry ingredients. Mix egg yolks and milk; pour into dry ingredients. Stir in butter and apples. Fold in egg whites. Drop by tablespoonfuls on greased griddle. Makes 12 medium pancakes.
Cream shortening, sugar, egg and molasses. Beat well and add flour, dry ingredients and spices alternating with warm water just until smooth. Drop by Tbsp. 2 inches apart. Bake at 375° for 10 minutes.
Cream oleo and sugar until light and add rum flavoring. Add eggs, one at a time. Add cocoa to flour and baking powder and sift. Add this to oleo mixture, a little at a time, alternating, beginning and ending with flour mixture. Pour in greased, floured and brown papered tube pan. Bake 1 1/2 hours at 300° or until inserted toothpick comes out clean. Do not overbake.
Drain water chestnuts, reserving liquid. Blend liquid with soup. Saute onion, celery and gren pepper in butter in a skillet. Stir into this mixture, peas, pimiento and soup. Season with salt and pepper. Turn into buttered casserole dish. Cover top with bread crumbs. Bake uncovered at 350° for 30 minutes. Yield: 12 or more servings.
Mix all ingredients and pour into graham cracker pie crust. Chill at least 1 hour before serving. Yield: 2 pies.
Coat a large nonstick skillet with cooking spray. Place over medium heat until just hot, not smoking. Add onion and zucchini and cook 5 minutes or until zucchini is crisp-tender, stirring often. Remove from heat; stir in basil, salt and pepper. Add cheeses and eggs; mix well. Spoon mixture into a 1-quart baking dish coated with cooking spray. Bake at 350° for 35 to 40 minutes or until top is browned. Makes 4 servings.
Heat butter in skillet. Add garlic, seasonings, and wine. Add chicken and cook until chicken turns white. Add broccoli and continue to stir until it softens. Add cream and reduce heat slightly until cream begins to thicken. Add fettucini and 3/4 of cheeses; toss lightly. Serve topped with remaining cheeses and almonds. Serves 2 to 3.
Dissolve jello and puddings in the water. Bring to a boil for 10 minutes. Cool. When cool, fold in the Cool Whip and oranges.
Cook noodles. Brown meat in 1 tablespoon butter. Add tomato sauce to meat. Combine cottage cheese, cream cheese, sour cream, onion and pepper. In buttered 2 quart casserole, spread 1/2 noodles. Cover with cheese mixture. Cover with remaining noodles. Pour on melted butter, then meat mixture. Heat 30 minutes at 375°.
Mix margarine, flour and pecans; press into a 9 x 12-inch dish. Bake at 350° until lightly brown (approximately 30 minutes). Cool.
Place apples in greased 8-inch pan. Sprinkle with salt. Blend until crumbly the next 5 ingredients. Spread over apples. Pour water over all. Bake at 375° for 30 to 35 minutes.
Bring water to boil and add bouillon cubes and vegetables. Cook about 10 minutes or until carrots are tender. Add tomato juice and drained green beans. Simmer 15 minutes. Can be cooked in a crock-pot.
In a large mixing bowl, sift together flour, sugar, soda, cinnamon, nutmeg and salt. Blend together eggs and oil. Add to dry ingredients. Then mixing with your hands, add in apples and nuts. Pour into tube or Bundt cake pan. Bake at 375° for 1 hour plus 5 to 10 minutes.
Blend together sugar, vanilla, butter and eggs. Combine 1 cup flour and baking powder and mix with egg mixture. Blend fruit and nuts with 1/4 cup flour so fruits and nuts are coated with flour. Pour batter over floured fruits and nuts and blend. Pour into greased Bundt pan and bake at 325° about 60 to 65 minutes.
Mix together all ingredients. Bake at 350° for 55 minutes in greased Bundt pan.
Beat eggs. Add sugar, pumpkin and salad oil. Beat. Sift flour, soda, baking powder and spices together. Add to the first mixture. Add nuts and pie filling last and beat well. Bake in 2 greased loaf pans at 350° for 45 minutes or until done.
Mix dry ingredients together. Blend in melted butter. Press 2/3 of mixture into a lightly buttered 8-inch square cake pan. Cover with pie filling. Sprinkle with remaining mixture. Bake in a preheated 350° oven for 30 to 35 minutes, until lightly browned. Cool. Cut into squares; serve topped with ice cream or whipped cream. Makes one 8-inch square.
Mince 3 packages of ham and place in mixing bowl. Add cream cheese, mustard, Miracle Whip and minced onion. Mix well and shape into a ball. Roll the ball in the 4th package of minced ham and chill.
Combine ingredients and top with crushed potato chips. Bake in a 350° oven for 45 minutes to 1 hour (until nicely browned).
Place cooked noodles in 13 x 9-inch pan and toss with 2 tablespoons melted margarine. Top with sauerkraut. In separate bowl mix crumbled corned beef with mayo. Spread over sauerkraut. Layer with tomato slices and cover with all the shredded cheese. Top with crumbs mixed with 2 tablespoons melted margarine. Bake at 350° for 35 minutes.
Heat the first four ingredients to boiling in a 5-quart pan. Boil 5 minutes with constant stirring. Remove from heat. Immediately add next three ingredients. Stir until smooth. Stir in nuts. Pour into oiled cookie sheet. Store refrigerated or frozen.
Cream first 3 ingredients together. Continue to add rest of ingredients and cream as added. Dilute soda, water and vinegar before adding. Drop batter from teaspoon and use back of another spoon (may have to use flour occasionally to keep from sticking) to flatten down on cookie sheet (greased). Before baking, sprinkle with white sugar. At Christmas time, use red and green sprinkles. Bake at 350° for 10 minutes. Cool before boxing.
Drain yams, reserving liquid. Arrange first 3 ingredients in casserole. Dot with butter. Pour reserved liquid over all. Bake uncovered for 30 minutes at 350°.
Mix meat and spices; refrigerate overnight. Simmer meat with beef stock until all liquid has boiled away, 3 to 4 hours. After meat has cooled, fill pie crusts and bake. You can use beef for moose meat. You can add grated carrot and celery; top with mashed potatoes before baking.
Combine beans and onion in 10-inch skillet. Stir in smoked sausage slices. Cook over medium heat, stirring, until beans are heated thoroughly, 10 to 15 minutes. Use 350° setting on an electric skillet.
Brown first three ingredients in large skillet. Cook spinach using directions; drain reserving liquid. Add water to make 1 cup. Add spinach liquid and next 5 ingredients to meat mixture. Simmer 20 minutes. Combine spinach with pasta and remaining ingredients. Spread in 13 x 9 x 2-inch baking dish. Top with meat sauce. Bake at 350° for 30 minutes, covered. Let stand for 10 minutes. Serves 8 to 10 people.
Line casserole dish with layer of potatoes; slice butter over potatoes. Brown chicken or pork chops, etc. Lay over potatoes; cover with soup. Bake, covered, at 250° until potatoes are tender.
Combine apples and 1 teaspoon lemon juice in large bowl. Toss gently. Add celery, grapes, nuts and raisins. Toss gently; set aside.
Melt butter and peanut butter on low heat and add powdered sugar. Stir together. Roll into small balls. Cool in refrigerator. Melt chocolate bark. Dip balls in chocolate bark with toothpick. Place on wax paper to cool.
In a 1-quart saucepan, combine soup, Worcestershire, vinegar, sugar and onion. Over medium heat, heat to boiling. Reduce heat to low and cook for 10 minutes. Makes about 1 3/4 cups sauce.
Mix and bake cake according to package directions. Using a 13 x 9-inch pan, after removing cake from oven, immediately poke holes in the top of the cake. Stir cream of coconut and cover entire top while cake is hot. Let it cool completely. Spread on Cool Whip and sprinkle top with coconut. Cover tightly and put in a refrigerator and chill. This is better made the day before you serve it. Freezes nicely.
Sift flour, measure and resift with baking powder, salt and sugar. Beat eggs in mixing bowl, add milk and mix. Stir in shortening; then add flour mixture all at once. Beat until smooth. Have griddle heated moderately hot. Grease lightly. Pour out 1/4 cup batter for each cake. Leave until top side is full of air bubbles and underside is brown, then turn and brown.
Drain pickles. Cut crust from bread. Mix onion, mayonnaise, cheese and lemon juice. Spread mix on bread. Roll pickles into bread, jelly-roll style. Chill a couple of hours, then slice. Brown bread must be used!
Mix flour and margarine. Add pecans. Press into 13 x 9-inch pan. Bake at 350° for 30 minutes or until light brown. Mix cream cheese and powdered sugar. Add 1/2 Cool Whip. Spread on cooled crust. Mix vanilla pudding with 2 cups milk. Spread on cheese mixture. Mix chocolate pudding with 2 cups milk. Spread on vanilla pudding. Put the rest of the Cool Whip on top. Sprinkle with chopped nuts. Chill.