HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour nectar, pineapple juice and limeade concentrate into a large punch bowl. Pour ginger ale down side of punch bowl; stir gently to mix. Add ice. Makes 38 (5 ounce) servings.
In a large heavy saucepan, pour oysters and juice. Salt and pepper. Cook over medium heat until simmering. Add 1 stick of butter and stir until it's melted. Do not boil. Pour in milk. Stir until warm. Be careful it doesn't get too hot or milk will curdle.
Mix eggs after beating with sugar. Add margarine and vanilla. Add syrup and mix well. Add nuts and mix well. Pour in two (2) uncooked pie shells (regular). Cook at 350 degrees until done (about one hour).
In a large kettle, bring to a boil the sugar, cornstarch and water. Boil for 1 minute. Slightly beat the yolks in a medium bowl. Mix in some of the boiled pudding into the egg yolks; stir constantly. Put back in kettle and boil for 1 minute. Add the butter, lemon juice and lemon rind. Pour in the pie shell. Top with meringue and bake.
Mix together in covered bowl or Ziploc bag. Let set 24 hours and it's ready to eat.
Cover bottom of baking dish with Tater Tots. Layer with frozen veggies, then mix soup and onion and pour over over vegetables. Then cover last layer with Tater Tots. Cook in oven at 350° for 30 minutes. Then the last 10 minutes cover with cheese on top. Quick and easy.
Cook and stir mushrooms and green pepper in margarine over medium heat for 5 minutes. Remove from heat. Blend in flour, salt and pepper. Cook over low heat, stirring constantly until mixture is bubbly; remove from heat. Stir in instant bouillon, milk, water and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and pimento; heat through. Makes 6 servings. Serve over toast, hot mashed potatoes, waffles, cooked rice or noodles.
Trim excess fat from meat. In a Dutch oven, brown meat on all sides in hot oil. Sprinkle with salt and pepper. Combine barbecue sauce, marmalade, vinegar and 1/2 cup water; pour over meat. Cover, simmer about 2 1/4 hours or until meat is tender. Remove meat to a platter, keep warm. Pour meat juices and fat into a large glass measure. Skim off excess fat. Measure 2 cups liquid (if necessary, add water). Return to Dutch oven. Combine cornstarch and 2 tablespoons cold water; stir into pan juices. Cook and stir until bubbly. Cook and stir 1 to 2 minutes more. Spoon some gravy over meat; pass remaining gravy.
Combine all ingredients, tossing well. Serve with taco sauce, sour cream and guacamole.
Combine meat, oatmeal, milk, onion flakes, salt and pepper. Mix well and shape into meatballs. Place in a 2-quart casserole dish. Combine catsup, vinegar, water and sugar. Pour over meatballs. Bake at 350° for 45 to 60 minutes.
Note: If you wet carrots, then use 4 1/2 cups of flour.
Cream sugar, shortening and margarine in a large bowl. Add salt, flavorings and baking powder. In blender, blend eggs and milk for 1 minute on high speed. Add mixture to large bowl, alternating with flour. Mix well. Bake in a greased tube pan for 1 1/2 hours at 325°.
Melt butter and cook pork chops until tender and lightly browned. Remove chops to warm plate; keep warm.
Saute 1/4 cup onion in small amount of vegetable oil in frypan or wok. Add chicken breast, cut in small pieces, and brown on all sides. Add 1 package of frozen mixed vegetables (Italian or California Blend). Add 1/2 cup chicken broth. Add 1/2 cup Minute rice and 1/4 teaspoon of Italian seasoning. Simmer, covered, until vegetables and rice are done (15 to 20 minutes). Add 1/2 teaspoon fresh or dried parsley just before serving. Serve with garlic toast.
Cook until forms soft ball. Let stand 25 minutes. Beat until creamy. Add chopped nuts and dates. Roll in damp cloth and chill. Slice.
Combine grated Cheddar cheese, cream cheese and butter or margarine and cream well. Sift flour and red pepper (or combination of spices) twice. Add flour mixture a little at a time to the cheese mixture. Continue mixing until you have a soft dough. Place dough in refrigerator until ready to use. (It will keep 4 to	5 weeks.) When ready to shape peanuts, remove 1/3 of the dough at a time. Pinch off the dough the size of a peanut (about 1/4 teaspoon). Press flat and wrap around peanut (skins need not be removed). Press two peanuts firmly together to	form peanut shape. (Note: This can be done while watching TV or relaxing.) Continue until all dough is used. In a	small bowl blend egg and water. Dip each peanut quickly in egg mixture and roll in sesame seed. Place 1 inch apart on greased baking sheet. Bake immediately in 350° oven for 30 to 35 minutes or until crisp. Yields 9 to 10 dozen.
Pat into cake pan. Bake at 375° for 15 minutes. Cool crust.
Slice cake in half and into small pieces for layering as needed. Using a large glass bowl (I use a punch bowl), layer chocolate cake, chocolate pudding and Cool Whip. Sprinkle with chocolate chips, lightly. Continue layering until bowl is filled. Refrigerate until ready to serve.
Place potatoes in 2-quart baking dish. Add salt and water. Cook, covered, 12 minutes; stir twice. Let stand 10 minutes, covered. Melt margarine; add flour, then milk. Cook 2 minutes or until thickens on Full power. Add sour cream, salt and pepper to taste. Stir into drained potatoes. Stir in parsley. Sprinkle paprika on top for garnish. Cook for 2 minutes on Full power.
Cream butter and shortening; gradually add sugars, beating well at medium speed of an electric mixer. Add egg and beat well. Combine flour, soda and salt; add to creamed mixture, mixing well. Stir in vanilla. Stir in white chocolate and macadamia nuts. Chill dough 1 hour.
Mix the first 7 ingredients together. Crumble bread crumbs into mix (toast bread to make it dry). Mix thoroughly; shape into 1-inch balls. Melt shortening in skillet and brown meatballs. Pour off excess shortening. Add jelly in skillet and melt. Add chili sauce, stirring constantly. Add meatballs; stir until thoroughly coated. Pour all into chafing dish. Serve.
Mix all ingredients. Drop by tablespoon on cookie sheet. Bake at 325° for 20 minutes.
Cream together brown sugar and Crisco. Add rest of ingredients. Put in 9 x 13-inch pan and add topping made of 1/2 cup sugar mixed with cinnamon. Sprinkle over top and bake at 350° for 35 to 45 minutes. Serve cold or warm with whipped topping or ice cream.
Pastry: Melt butter and mix flour and nuts. Press with fork in oblong dish and bake at 375° for 20 minutes. Let cool.
Mix all ingredients together. Spread mixture into each individual crescent roll, pinching ends together to seal. Brush melted butter onto crescent rolls. Bake as directed on crescent roll can or until brown.
Cut roaster in 8 pieces. Brown in deep kettle. Add seasonings. Brown 10 minutes on each side. When chicken is browned, remove fat and add the mixture of wine, whiskey and tomato paste. Add mushrooms and liquid from can. Simmer until tender. Do not cover pot. Add additional wine or water as needed. Turn chicken pieces once in a while. Serves 4. All alcohol evaporates. Diners are sober with this chicken.
Cook noodles according to package directions; drain. (Do not cook too long as noodles will mush in casserole. Saute onion in a little olive oil or oleo. Add mushrooms, soup, cheese and milk. Also, add liquid from mushrooms. Blend well. Add broccoli. Toss noodles and sauce in greased (or use spray Pam) casserole dish. Bake, covered, at 350° for 25 to 30 minutes until hot and bubbly. Uncover towards the end, if you'd like it browned.
Cream together. Spread over cooled cookies. Top with pineapple, strawberries, grapes and bananas. Heat 8 ounces of apricot preserves in microwave until runny. Drizzle over fruit.
Do not cook anything. Mix ingredients and let set for 24 hours. Store in refrigerator.
Mash cheese spread and butter; cream well. Add flour and salt. Mix well. Roll into small balls. Chill at least 1 hour. Put on ungreased cookie sheet. Bake at 450° for 10 minutes. Balls will flatten as they cook. Serve hot. Makes 3 dozen.
Brown pork chops. Place in baking dish. Peel and slice potatoes and onion and layer over pork chops. Sprinkle with a dash of thyme. Salt and pepper if desired. Pour soup over this. Then pour 1/2 soup can filled with water over all. Cover with foil; bake for 1 hour at 375°.
Drain fruit cocktail, add pineapple before mixing other ingredients. Mix other ingredients together thoroughly. Pour in serving bowl or ring mold. Let congeal in refrigerator 4 to 6 hours.
Mix and cream first four ingredients. Add mixed dry ingredients and chill dough. Roll into 1-inch ball and press onto cookie sheet with bottom of glass dipped in sugar. Sprinkle with more sugar if desired. Bake for 7 to 8 minutes on 400° oven.
Mix all together. Roll into a ball, then roll in chopped pecans. Serve with any kind of cracker.
Beat egg whites and sugar until light like meringue. Add vinegar, vanilla and nuts. Bake at least 45 minutes.
Drain spinach; squeeze out moisture. Combine cheese, spinach and onion in a large bowl. Stir salt, baking powder and nutmeg into flour, then mix with spinach. Mix together the eggs, butter and milk. Add to the other ingredients. Line a 13 x 9 x 2-inch baking dish with foil; spray with Pam. Pour mixture into pan; bake for 35 minutes in a 350° oven until lightly browned.
Beat eggs. Add sugar. Melt butter and chocolate together. Combine mixtures by beating. Add flour, nuts and vanilla. Bake in a shallow pan for 20 to 30 minutes. Cut into squares.
Brown stew meat in vegetable oil; remove from skillet. Saute onions, bell pepper and garlic until tender. Combine all ingredients. Cook in slow cooker 5 to 6 hours or on stove top (bring to a boil, reduce heat, cover and simmer 2 hours). Garnish with cheese and serve with tortilla chips.
Blend mayo and mustard. Mix all other ingredients. Add mayo and mustard; toss. Serve with garlic cheese bread.
Place peaches in an oblong dish. Sprinkle with lemon juice. Sift dry ingredients together and combine with egg, mixing until crumbly. Sprinkle over peaches. Cover with margarine and bake in a 375° oven for 35 to 45 minutes or until crusty and brown. Serve warm with ice cream.
Cook mostaccioli as directed; drain. Coat with vegetable oil. Chop cucumber, onion and pimentos. Mix with macaroni. Heat together the vinegar, sugar, salt, pepper, Accent and garlic powder. Pour over mostaccioli mixture; mix well.
Steam broccoli 3 to 4 minutes; set aside. Melt 2 tablespoons butter in large frying pan. Add onion and saute until soft but not brown. Add broccoli and cook 4 to 5 minutes. Stir in stock, salt and pepper to taste, lemon juice and bay leaf. Bring to a boil; cover and simmer 10 minutes. (Remove bay leaf after first 5 minutes.) Puree in blender. Melt remaining butter in another saucepan. Add flour and cook, stirring, for 1 minute. Gradually stir in pureed broccoli mixture and bring to a boil, stirring. Simmer for a few minutes. Add cream and serve.
Brown meat. Add onion. Cook until tender. Add tomato paste, water, salt and pepper. Simmer 5 minutes. Heat milk and cream cheese; blend well. Stir in 1/4 cup Parmesan, garlic salt, green pepper and noodles. In casserole, alternate rows or layers of noodles and meat sauce. Bake at 350° for 20 minutes. Sprinkle on remaining cheese. Serves 6.
Microwave Directions: In 3-quart microwave casserole, arrange chicken, skin side down, with thickest portions to the outer edge of casserole. Cover with wax paper and microwave at High for 12 minutes, rearranging once; drain. Remove chicken and place on paper towels; set aside.
Cream shortening and sugar. Add eggs one at a time, beating well. Add jam then vanilla. Add soda to buttermilk. Sift dry ingredients together. Add buttermilk and dry ingredients alternately, beginning and ending with flour. Bake in three greased and floured 8 or 9-inch pans (round) at 375° for 30 to 35 minutes.
Make holes in meat with a sharp knife and insert cloves of garlic throughout the lamb. Place in roasting pan with just enough water to barely cover bottom of pan. Bake in 350° to 375° oven for about 30 to 45 minutes. Remove from oven. Melt butter; add lemon juice and oregano. Pour lemon mixture over lamb and bake for about 1 1/2 hours, basting every few minutes with sauce. Remove from oven and let set a few minutes. Cut meat from bone and place meat in juice. Continue baking in oven until fork-tender.
Cream in bowl the margarine and sugar until fluffy. Beat in egg. In another bowl, sift flour, baking powder, baking soda, salt and spices. Stir into creamed mixture, alternating with the milk just until mixed. Fold in berries. Fill 12 muffin cups 1/2 full. Bake at 375° for 20 minutes.
Combine potatoes, Cheddar cheese, mayonnaise, onion and celery. Put into a greased 9 x 13 pan. Salt and pepper to taste. Top with bacon and green onions. Do not cover pan while baking. Bake 1 hour at 325°.
Brown pork chops in 1 tablespoon oil. Place chops in roasting pan. Saute onion and mushrooms in same oil. Add sour cream. Pour mixture over chops. Bake at 300° for 2 1/2 hours. May be made ahead and reheated.
Combine corn bread, salt and enough of the enchilada sauce to combine with the ground beef to bind all together well. Mix well; shape into 1-inch balls. Place in baking pan. Bake, uncovered, in a 350° oven for 18 to 20 minutes, or until done. Drain on paper towels.
Blend cream cheese, chili sauce, parsley, onions and hot pepper sauce. Gradually mix in drained tuna. Beat until mixture is blended. Pack in a 4-cup mold or small bowl. Chill 3 hours. Unmold on plate. Garnish top with sliced stuffed olives. Serve with assorted crackers (great on Ritz crackers).
Cream sugars and shortening; add eggs one at a time, beating after each addition. Add milk alternately with flour which has been sifted with baking powder. Add vanilla, then fold in nuts and coconut. Pour into greased and floured Bundt pan and bake at 350° for 1 hour.
Mix together oleo, peanut butter, sugar and Rice Krispies. Form balls. Dip in chocolate chips and paraffin wax.
Mix sugar, butter, and milk. Separate eggs. Add yolks to milk mixture. Sift together flour, soda and powder. Add to mixture. Beat egg whites until stiff and fold in to mixture. Fold in grated nuts. Pour into Bundt or tube pan and bake at 350° for about 1 hour or until done.
Quarter each biscuit; butter tube pan. Place chopped nuts in bottom of pan. Mix 2/3 cup sugar and 1/2 teaspoon cinnamon in bag. Put biscuits in to coat with sugar and cinnamon. Drop biscuit pieces into pan. Do not press down. Mix margarine, 1 cup sugar and 1 1/2 teaspoon cinnamon; heat to boiling. Boil 2 to 3 minutes (enough to dissolve sugar). Pour over biscuits and bake at 350° for 30 minutes.
Mix and put in greased bread pan. Sprinkle top of mixture with 2 tablespoons sugar and 1/4 teaspoon cinnamon. Bake at 350° for 1 hour.
Combine coconut, sugar, flour and salt in mixing bowl. Stir in egg whites and extract; mix well. Drop by teaspoon onto greased baking sheets. Bake for 20 minutes at 325° or until brown around edges. Remove from baking sheets immediately. Makes 1 1/2 dozen.
Slice cookie dough in 1-inch slices. Cut each slice in quarters. Grease miniature muffin cups with melted butter. Lay one piece of dough into each miniature muffin cup. Bake at 350° for 8 minutes. While cookies are hot and puffed, gently push a peanut butter cup onto each cookie. Cool; remove from muffin cups. Keep refrigerated.
Combine all ingredients. Cover and chill for 2 hours. Serve as a dip for fresh vegetables.
Boil all except pickles and pour on dills. Sweet syrup replaces dill syrup.
Mix the undiluted soup with the eggs and cheese. Place half of squash in a buttered baking dish and pour over half the mushroom mixture. Sprinkle with half the pecans. Repeat layers. Top with bread crumbs. Place in a 350° oven and bake until crumbs are golden brown. Yield: 8 to 10 servings.
Thaw rolls just enough to separate. Sprinkle nuts on bottom of a greased Bundt pan. Mix sugars and cinnamon. Dip each roll in melted butter; roll in sugar mixture. Place in pan, side by side. Pour remaining butter and sugar mixture over rolls. Let rise overnight. Bake for about 20 minutes at 350°. Cool 10 minutes and invert.
Combine sugar, eggs, vanilla and oil. Sift together dry ingredients and stir into liquid mixture. Add carrots, apples and nuts. Pour into a 9 x 13-inch greased pan. Bake at 325° for 60 to 70 minutes.
Boil eggs (well done). Chop eggs. Add salad dressing; mix well. Add pickle relish, mustard, salt and paprika to egg mixture, mixed. Garnish with paprika.
Cream Crisco, sugar and eggs until fluffy. Sift dry ingredients alternately with milk; add vanilla. This mixture can be rolled and cut out, dropped by teaspoon or filled with raisins. Bake at 425° until golden brown (6 to 8 minutes). Makes 6 to 7 dozen.
Melt 7 candy bars with a stick of margarine in microwave oven. Set aside. Cream sugar with the second stick of margarine. Add egg, baking soda, milk and flour. Stir well to mix. Add candy bar mixture and pecans. Stir well. Pour into greased 13 x 9-inch baking pan. Bake 70 to 90 minutes at 300°.
Heat oil in large skillet on medium heat. Add vegetables. Cook and stir until tender. Add salad dressing mix; toss to coat well. Stir in vinegar until well mixed. Serve warm. Makes 4 to 6 servings.
Dissolve gelatin in boiling water. Drain pineapple, reserving juice. Add lemon juice and enough cold water to pineapple juice to make one cup. Stir into gelatin, chill until slightly thickened. Stir in pineapple and carrots. Chill until firm. Serves 6.
In medium bowl, mix unflavored gelatine with 1/4 cup sugar. Add hot juice; stir until gelatine is completely dissolved. With wire whip or rotary beater, blend in cranberry sauce and liqueur. Chill, stirring occasionally, until mixture mounds slightly when dropped from spoon.
Cover fillets with salted water; refrigerate overnight. Drain and mix equal parts of Dale's or Moore's marinade, water and garlic. Soak at least 1 hour before grilling. Drain. Lightly salt and pepper fillets and cover with butter. Continue brushing with butter until done while cooking. Best meat in the world; worth trying.
Grease miniature muffin pan and place in a 400° oven for 5 minutes. Place cornbread mix in a bowl; make a well in center. Combine eggs and remaining ingredients; add to cornbread mix, stirring until moistened. Spoon into muffin pans, filling 2/3 full. Bake at 400° for 11 minutes.
Grind pecans first. Put milk and sugar in pot and mix well. When it starts to cook, add butter, vanilla and pecans. If it cooks too fast or is too thick, add your extra milk and cook on slow fire. Let cool, then frost cake.
Mix sugar and flour. Add melted margarine. Mix well; add beaten eggs, vanilla and nuts. Bake about 45 minutes in 350° oven or until set.
Cream oil and sugar. Add eggs, salt, vanilla, zucchini and pineapple. Mix. Add rest of ingredients. Pour into greased tins (one large or two small loaf tins). Bake one hour at 350°.
Combine cornmeal and next 5 ingredients in a large bowl. Make a well in center of mixture. Combine broccoli and next 5 ingredients; stir well. Add to dry ingredients, stirring just until moistened.
Prepare steak by spraying pan with Pam and adding oil in frying pan. Heat. Wash steak and roll in flour. Put steak in hot grease and let brown on both sides. Salt and pepper both sides. After steak is done, steam by putting the lid on the pan and adding a little water. Remove steak from pan.
Combine butter, eggs and powdered sugar. Pour a layer of this into pie shell. Slice bananas to cover. Add another layer of pudding mixture and top with crushed pineapple. Add remainder of bananas. Add nuts and cover with Cool Whip. Top with cherries. Refrigerate overnight for best results.
Crust: Melt oleo and combine with flour and 1 cup of pecans. Form into 9-inch pan. Bake at 350° for approximately 10 to 15 minutes or until golden brown. Let cool.
Dissolve jello and marshmallows in the hot water. Chill until partly set. Add pineapple, apples and nuts. Chill until firm. Mix the last 4 ingredients for the topping. Cook the eggs, sugar and lemon juice, then add the Dream Whip after it is cooled.
Beat eggs, oil, vanilla and sugars until well blended. Stir in dry ingredients. Add soda to pumpkin and mix well. Chopped nuts and raisins may be added. Grease 3 small loaf pans. Fill 1/2 full. Bake at 350° for 1 hour. Cool 10 minutes.
Mix grated cheeses with flour and add other ingredients. Bake at 350° for 30 to 40 minutes. Cool. Cut into squares. Makes about 35 squares.
First, rinse rice. Cover with salt and water; put aside to soak. Put chicken in a large pot; cover with water and about 1 inch more. Add onion and salt to taste (approximately 2 teaspoons). Slow boil for 1 hour, uncovered. Drain beans and add to pot. Add approximately 2 teaspoons of turmeric. Simmer 1 to 2 hours, covered. Drain rice after adding beans to pot. Boil a large pot of water with salt. Add rice; boil 5 to 10 minutes. Immediately drain and rinse with cold water. Add oil with a little turmeric to bottom of pot, just enough to cover bottom. Put heat on low; heat oil until it starts to spit. Add rice. Cook on low 1/2 hour more. Eat with chicken soup poured over the rice on your plate. Eat with radish and pita bread on the side. Easy and yummy!
Use 2 cups brown rice and cook according to directions listed on back of box. In a large skillet, put in 2 tablespoons of olive oil. Over low heat, saute red pepper and green pepper for 5 minutes. Then add onion and mushrooms for 5 to 8 minutes. Add zucchini and finish just until tender. When rice is cooked, mix together with sauteed vegetables. Makes a nice side dish with any meat entree.
Brown beef and onion. Add tomatoes (cut with grater), tomato paste, water, parsley, salt, sugar, garlic powder, pepper and oregano. Simmer, uncovered, for about 30 minutes. Meanwhile, cook lasagna in large saucepan; drain. In a 13 x 9 x 2-inch baking pan, spread about 1 cup sauce, then alternate layers of lasagna, sauce and cheeses, ending with sauce and cheeses. Bake at 350° for 40 to 50 minutes.
Preheat oven to 350°. Grease and flour two 9-inch round baking pans. Beat together cake mix, coffee and egg whites on low speed until moistened. Beat on high for 2 minutes. Fold in chopped candy bars. Pour batter into pans and bake for 25 to 30 minutes or until tested done. Set aside to cool. When cool, remove cake from pans and cut horizontally to make 4 layers.
Brown green peppers and onion in butter. Add cooked sausage. Grease a 9 x 15-inch dish. Press crescent rolls in bottom without tearing apart. Sprinkle Cheddar cheese on crust. Mix eggs and milk together and set aside. Pour sausage on crust, then egg mixture. Sprinkle with Mozzarella cheese. Bake at 350° for 30 minutes.
Preheat oven to 350°. Blend all ingredients in a large bowl; beat at medium speed for 2 minutes. Bake in a greased and floured 10-inch tube pan at 350° for 45 to 55 minutes, until center springs back when touched lightly. Cool, right side up, for about 25 minutes. Remove from pan.
Put in mixing bowl and mix thoroughly. Store in jar. When served, put 2 teaspoons in cup and pour boiling water over it.
Preheat oven to 350°. Grease cookie sheet. Using fingers, press out dough into flat rounds. Top with tomato sauce. Sprinkle with Mozzarella cheese. Bake for 5 to 8 minutes or until lightly brown on the edges and cheese is melted. Serve warm.
Grate Cracker Barrel cheese before it gets to room temperature. Let all cheese come to room temperature. Put all together and work up with your hands. Squeeze until mixed well. Separate into 4 or 5 small rolls. Roll in chopped fine pecans or dry parsley flakes. Wrap in Saran Wrap and place in refrigerator. Serve with Club or Escort crackers.
Beat oil and sugar. Add eggs and banana pulp. Beat well. Add sifted dry ingredients, milk and vanilla. Mix well and stir in nuts. Pour into 9 x 5 x 3-inch pan (greased and floured). Bake in preheated oven at 350° for 50 to 55 minutes or until toothpick inserted comes out clean. Cool on rack. Good with cream cheese.
Cream together shortening, margarine and light brown sugar. Add eggs, one at a time, beating well after each. Sift and measure flour with baking powder and salt. Add alternately the flour and evaporated milk. Add maple flavor, vanilla and nuts. Mix well. Bake in well greased and floured tube pan at 300° for 1 1/2 hours.