HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soften butter to room temperature; beat with electric mixer until lite and creamy. Add sugar; beat 5 minutes until smooth. Then add whiskey and egg yolks, beating until well blended. Add in baking soda and flour to make soft dough.
Add enough water to make a gallon. Mix all juices. Chill until needed. Add ginger ale. Serve over ice.
Dissolve gelatin in 1 cup boiling water. Add orange juice and applesauce. Refrigerate until consistency of egg whites. Add nuts. Refrigerate until set.
If a more pungent and robust sauce is desired, use 1 cup each of Parmesan and Romano cheese. Mix the cheeses together. Cook the pasta as per package directions until al dente, "tender to the bite." While the pasta is cooking, make the sauce. Melt the butter in a saucepan. Add the cream and 1 cup of the combined cheeses. Stir over medium low heat until thoroughly blended and smooth. Do not let the sauce bubble.
Grease a 9 x 13-inch pan (if you use a smaller pan, you will have runover in the oven.) Cover bottom with coconut, as much as you like. Cover coconut with chopped nuts. Prepare cake mix as directed on box. Pour over coconut-nut mixture. Combine margarine, powdered sugar and cream cheese. Stir until smooth. Spoon over cake mix; do not stir into cake mix. Bake at 350° for 1 hour.
Heat oven to 375°. Mix broccoli and Velveeta cheese product; spoon into greased 10 x 6-inch baking dish. Sprinkle with crushed crackers; dot with spread. Bake 25 to 30 minutes or until hot and bubbly. Makes 4 to 6 servings.
Cut beef into thin cross grain slices, approximately 3-inch square. Combine sugar, oil, soy sauce, onion, garlic and pepper. Marinate beef in this mixture at least 15 minutes. Broil for 15 to 20 minutes. Serve hot with rice.
Mix mayonnaise and pickle relish into potatoes. Add salt and sugar. Peel and cut eggs into small slices and stir in. You may stir in only 2 eggs and reserve the third to make a lily on top.
Saute onions, ginger and garlic in shortening or salad oil. Heat yogurt in a small saucepan and add all seasonings. Put chicken in pan with sauteed onion mixture. Pour yogurt mixture and tomatoes over this. Mix well and cover pot, letting it cook on medium for 20 minutes, stirring occasionally, until chicken is tender. Remove lid and brown the chicken until much of the liquid evaporates. Serve over rice or couscous.
Preheat oven to 325°. Combine cookie mix, egg and water in a large bowl. Stir until thoroughly blended. Stir in cherries and coconut. Shape dough into balls and roll in nuts. Place 2-inches apart on ungreased cookie sheet. Bake for 12 minutes or until cookies are lightly browned. Makes 3 dozen.
Layer vegetables in casserole dish. Top with turkey or beef that has been browned. Sprinkle with nutmeg. Top with undiluted can of tomato soup. Cover casserole. Bake at 350° for 1 to 1 1/2 hours or until carrots are done.
Melt butter and chocolate in top of double boiler. Mix the eggs, sugars, flour, milk and vanilla. Add to chocolate mixture. Pour in unbaked pie shell. Bake at 350° for 25 to 30 minutes.
Arrange fresh peaches on 9-inch layer pan. Sprinkle with mixture of sugar, 2 tablespoons flour and cinnamon. Blob with butter. Stir rest of ingredients until blended. Drop by teaspoon over fruit. Bake at 350° for 30 minutes.
Mix all ingredients, except bread and fruit, in a large bowl. Beat well with whip. Pour over bread cubes in buttered casserole dish (large). Sprinkle with cinnamon or nutmeg. Bake 1 hour or longer until top is golden brown at 350°. Pudding will rise over dish in oven, but will fall as it cools. Great served warm.
Wash pinto beans, put in slow cooker. Add whole onion, salt, pepper and browned ground beef. Cook until beans are tender and juice is thick.
Mix first three ingredients well, then mix in the rest. Makes about 6 cups. Serve with crackers.
Wash flounder and set aside. Cut peppers and onion in strips. Saute together with herbs, vinegar and olive oil until tender. Place in bottom of baking pan and place flounder over vegetables. Bake for 20 minutes in 350° oven. Sprinkle salt and pepper. Make sure fish is opal and flaky but don't overcook.
Preheat oven to 350°. Beat egg whites. Add salt and sugar. Beat until stiff. Add vanilla. Fold in chips. Drop by teaspoon onto greased cookie sheet. Place in oven and turn oven off. Leave in oven overnight.
Cook first 5 ingredients together. Add remaining ingredients and turn down to simmer. Serve over spaghetti, rice or with lasagna.
Beat oleo until it is fluffy. Add sugar, eggs and orange juice. Beat well. Add spices, baking powder, soda and salt. Stir well. Add zucchini, nuts and orange rind. Stir well. Add flour and stir well. Drop by teaspoon onto a greased cookie sheet. Bake at 350° for 10 minutes or until the edges begin to brown. Cool and sprinkle with powdered sugar. Very good.
You can use up to 1 1/2 pounds of ground beef to one can of soup. Salt and pepper ground beef and mix with soup. Place in rectangle cake pan. Lay Tater Tots on top. Bake at 350° for 1 hour.
Boil chicken for 1 hour. Cool and shred chicken. Mix together the soups and milk. Fold into this mixture the green beans, chicken and the onions. Salt and pepper to taste. Sprinkle with the onion/garlic croutons. Cover. Bake at 350° for 1 hour.
Bring applesauce to a boil. Add dry Jell-O. Stir until Jell-O is dissolved. Cool slightly. Add can of Sprite. Add slowly because it foams up. Pour into mold or pan. Raspberry Jell-O is especially good in this recipe.
Mix egg yolk and sugar. Separately beat egg white. Put cream and water in separate bowl. Mix all together and add flavoring. Pour into ice-cream mixer; begin to freeze.
Sift sugar. Have cream cheese at room temperature. With fingers, cream cheese and sugar together thoroughly. Divide dough in as many portions as desired. Color and flavor each portion differently as desired. Roll in small balls and roll in sugar. Press in mold. Turn mold upside down. Be sure to have enough sugar or they won't come out of the mold.
Mix first 3 ingredients; then add water. Cook 5 minutes and let cool. Then add butter, lemon juice and egg yolk. Recook for 3 minutes. Delicious!!
The pasta I use is the tri-flavored spiral paste. For the Italian dressing I use "Good Seasons" with balsamic vinegar. It make a wonderful difference.
Fill the pie crust with 1 pint whole strawberries. Take 1 pint berries and mash. Add sugar and cornstarch; mix and cook until thick. Pour over berries and top with whipped cream.
Dissolve Jell-O in 2 cups boiling water; add 1 cup cold water. Add strawberries. Pour into 9 x 13-inch pan. Tear cake into pieces and place on Jell-O. Press down. Chill 4 hours. Frost with Cool Whip. Serves 10.
Mix eggs, oil and vanilla. Sift together salt, sugar, flour, soda, baking powder and cinnamon. Add egg mixture. Mix well with a spoon. Add zucchini, raisins and nuts. Mix well. Bake at 350° for 1 hour.
Turn chuck roast in seasoned flour and brown on all sides in small amount of hot oil. Put the browned roast and vegetables into large roasting pan. Add the salt, pepper and bay leaf. Pour the can of beef broth over all and cover tightly. Bake at 375° for 1 hour, then reduce heat to 350° for 2 hours, or until meat is tender.
Blend in blender until smooth. Pour in serving dish. Garnish with chives. Chill overnight.
Preheat oven to 350°. Mix 1 cup flour and all other ingredients, except walnuts, for 2 minutes on high speed. Add remaining flour and beat well. Stir in walnuts. Pour into greased loaf pan. Bake for 60 to 65 minutes. Cool 10 minutes before removing from pan. Wrap and store overnight before slicing. Makes 1 loaf.
Mix sugar, vinegar, salad oil, tomato soup, Worcestershire sauce, mustard, salt and pepper. Layer carrots, onion and pepper. Pour sauce over it and let stand 24 hours.
Bring liquid to boil. Preheat oven to 375°. Saute onion in margarine until translucent. Add rice and stir until well coated. Add chicken cubes. Add boiling liquid. Cover and bake 20 to 25 minutes. Serve immediately. Yields 4 servings.
Combine sugar, butter, salt and evaporated milk in electric skillet. Set thermostat at 280°. Bring mixture to a boil and boil for 4 1/2 minutes, stirring constantly. Turn off skillet and add marshmallows, chocolate chips, nuts and vanilla. Stir until melted and smooth. Pour into buttered 9-inch pan. Cool before cutting.
Combine apples, raisins, walnuts, oil, sugar, eggs, cinnamon and matzah meal. Put aside. Wet matzah farfel with water and squeeze out excess water after 5 minutes.
Coat one side of each bacon slice half with cheese. Wrap each bread stick with 1 bacon slice half in "spiral" fashion, cheese side toward bread stick. Place bacon poles on microwave-safe plate lined with 3 microwave-safe paper towels. Cover with paper towel. Microwave on High 4 to 6 minutes. Remove from paper towels and allow to cool before serving.
Stir together flour, baking soda, baking powder and salt. Stir in wheat germ and nuts. Set aside. With electric mixer at high speed, beat eggs, oil and sugar until thickened and foamy. Stir in zucchini. Add flour mixture and stir only until dry ingredients are moistened.
Place roast, fat side up, on a rack in an open roasting pan. Combine applesauce, onion, Worcestershire sauce, lemon juice, brown sugar and salt. Spread applesauce mixture over meat. Insert meat thermometer so tip reaches the center of the thickest part. Be careful that tip does not rest in fat or on bone. Do not add water. Do not cover.
Chill soda well. Mix juices according to instructions on can; use ice water. Mix in punch bowl. Add ice cubes to bowl. Add soda just before serving.
Mix all ingredients (except meal) in a small saucepan. Bring to a boil and simmer 5 minutes. Place meat in a glass dish; pour marinade over meat. Let it set 12 to 24 hours in the fridge. Bake on a broiler pan at 375° for about 1 1/2 hours or until meat is done. May also be grilled on the barbecue. Baste meat throughout the cooking.
For Chocolate Malt: Mix 4 to 5 heaping, big spoonfuls of ice cream with milk in a blender. Add 1/4 teaspoon vanilla and 1/2 tablespoon powdered chocolate drink mix. Mix in blender.
Put the rice in the bottom of the casserole dish. Put 3/4 of the onion soup mix, drained mushrooms and 3 cups of hot water on the rice. Put the pork chops on top and sprinkle with the remaining onion soup mix. Bake at 350° for about 55 minutes. Uncover the dish the last 10 to 15 minutes of baking time.
Crumble graham crackers, chop gumdrops, chop raisins and chop nuts. Melt marshmallows in milk in double boiler until melted and pour it over the mix. Put mix in fruit cake pan. Let set until molded.
Blend cream cheese with milk. Add sugar and enough additional milk (if necessary) to make frosting of spreading consistency. Add vanilla. Brush all crumbs off cake and frost.
Brown and season the ground beef. Line a 9 x 13-inch casserole with tortillas. Layer the beef, onion, beans and cheese over the tortillas. Place another layer of tortillas over this. Spread the cream of celery soup over the tortillas and then the tomatoes on top. Bake at 350° uncovered for 30 minutes.
Stir the sugar, milk and cinnamon until sugar melts. Boil slowly until it reaches soft ball stage. Remove from heat. Add vanilla and pecan halves. Stir together until very stiff. Pour out onto wax paper; separate into pieces. Let set until they harden. Store in airtight container.
Combine ingredients in large covered pot. Boil slowly for 3 hours. Season with salt and pepper to taste.
Boil water. Dissolve jello in boiling water. Add thawed strawberries and the juice. Add applesauce. Chill it until set.
Spray the bottom of 9 x 13-inch cake pan with nonstick spray. Sprinkle coconut and pecans evenly in pan. Set aside. Prepare cake mix as directed on package. Pour evenly over coconut and pecans in pan. Set aside. In mixer bowl, cream oleo, cream cheese and powdered sugar. Add vanilla and mix well. Drop this mix by spoonfuls in an even pattern over cake mix. Bake at 350° for 50 minutes.
Cook first 4 ingredients for 1 minute at rolling boil. Remove from heat and add remaining ingredients. Drop by spoonfuls on wax paper and refrigerate.
Put ingredients in one gallon jar. Stir well. Add enough fish (raw and cut up) to fill jar. Let sit 48 hours.
Press 1 roll of cookie dough into a greased 9 x 13 pan. If it gets too sticky to work with put back in refrigerator for a few minutes. Cream eggs, sugar and cream cheese, pour over dough. Crumble remaining cookie roll and sprinkle over top. Cook at 350° for 30-40 minutes.
Mix all ingredients. Cook until vegetables are tender. Longer cooking improves flavor. Meats can be added. This recipe can be canned.
Brown hamburger. Add chili beans and cook until hot. Place halves of hamburger buns on cookie sheet and brown (toast) in broiler. When brown, spoon hamburger mixture on bun. Place one slice of cheese on each. Slide back in broiler until cheese melts. Serve immediately.
Saute onions in oil until transparent. Lift out of pan and put into blender. In same pan, saute carrots until tender. Set aside 1/3 of the carrots. Put 2/3 of sauteed carrots in blender. Add 1/2 cup of stock or water and puree. Heat in the top of a double boiler. Combine skim milk powder with remaining stock, using a wire whisk. Add to puree. Add salt and pepper. Add the reserved 1/3 sauteed carrots to the soup. Garnish with dill or parsley. Yields approximately 6 to 8 cups.
Layer vanilla wafers and bananas in a 9 x 13-inch dish. Mix pudding and milk in a large bowl. Blend in sour cream and whipped topping in a bowl. Fold gently into pudding. Spoon over bananas and wafers. Chill for at least 4 hours.
In small bowl, stir together mustard and mayonnaise. In separate bowl add chicken, celery, onion, pineapple, and oranges. Stir in mustard/mayonnaise mixture. Chill. Right before serving, stir in Chinese noodles.
Drain cooked potatoes and put in large casserole dish. Sprinkle cubed cheese over potatoes, then onion, pimento, parsley flakes, paprika and garlic salt. Cube bread slices and arrange over top of casserole. Melt margarine and pour over entire casserole. Bake 20 minutes at 350°.
Cook meat and onions together and drain. Cook spaghetti and drain. Put 2 cans of tomatoes in a large pot and pour in tomato juice. Add beans, salsa, and Chili-O mix and stir until blended well. Add meat, onions, and spaghetti. Simmer as long as you want. I don't wait. I eat it right away. UMMMMMM!
Mix jello as directions given on box. Cool until slightly set. Mix everything together. Whip well with beater.
Boil chicken breasts; to water, add onion, garlic and celery. When done, debone and tear into small pieces. Set aside 1/2 soup can of the water you boiled chicken in. Boil noodles until done and drain off water. Combine the chicken pieces, noodles, cream of chicken soup, water from boiled chicken, Parmesan cheese, mushrooms and lemon juice. Mix well in 13 x 9-inch pan. Sprinkle with paprika; dot with butter. Bake, covered, 40 minutes and 15 to 10 minutes uncovered at 350°.
Cut each frank crosswise into 5 or 6 pieces. Place in chafing dish or stove top casserole over low heat. In a small saucepan, combine jelly, chili sauce, mustard and onion. Stir over low heat until jelly melts. Pour over franks and heat through. Serve warm.
Heat oven to 350°. Blend cream cheese and melted margarine until smooth. Add the next four ingredients, mixing well. Separate crescent rolls into four rectangles, seal perforations and spoon 1/2 cup chicken mixture onto center of each rectangle. Pull corners of dough to center of mixture; seal. Brush tops with 1 tablespoon melted margarine. Sprinkle tops with crushed croutons. Bake on ungreased cookie sheet 20 to 25 minutes, until golden brown.
Mix flour, sugar, nuts and margarine and pat in a 13 x 9-inch pan. Bake at 350° for 20 minutes. Beat cream cheese and powdered sugar together until creamy. Fold in Cool Whip. Let set in refrigerator. Pour pie filling onto baked crust, spreading evenly. Spread Cool Whip on top of pie filling. Refrigerate until served.
Put in blender and blend. Marinate chicken, pork, ribs, etc. in marinade for an hour and a half.
Liberally butter bottom of 13 x 9-inch pan. Sprinkle with chopped nuts. Prepare cake mix according to directions on package. Pour over nuts. Mix butter, sugar and cream cheese. Drop by spoonfuls into batter. Bake 1 hour at 325°. Cake is better if you prepare 1 to 2 days early.
Mix and cook until thick; spread on a cracker. Bake 6 minutes in a 350° oven. Cool, then frost.
Grease 9 x 13-inch baking dish and layer each ingredients in order given, mixing the salad dressing and mayonnaise together before spreading over sauerkraut. Cover with foil. Bake for 30 minutes until cheese is melted and bread is toasty. Serves 6 to 8.
Cook hamburger and onion; drain. Add soup, garlic salt, oregano and Ragu sauce; simmer 1/2 hour. Layer spaghetti, sauce and Mozzarella cheese, ending with cheese. Bake at 300° for 30 to 40 minutes.
Cook sugar, milk and syrup to very soft stage. Remove from flame and add peanut butter, salt and vanilla immediately. Beat until creamy. Spread into 8-inch square buttered pan. Makes 1 1/3 pounds.
Cream butter and sugar by hand until light in color and texture. Dissolve baking soda in sour cream. Beat eggs by hand. Add to butter and sugar mixture, then add flour, working it in by hand. Add sour cream and baking soda mixture and flavoring.
Grease 2 large baking sheets. Combine muffin mix, flour and yeast in large bowl; set aside. Combine contents of swirl packet from Mix, egg, hot water and melted butter in medium bowl. Stir until thoroughly blended. Pour into flour mixture; stir until thoroughly blended. Invert onto well floured surface; let rest for 10 minutes. Knead for 10 minutes or until smooth, adding flour as necessary. Divide dough in half. Cut and shape 24 small ropes from each half. Braid 3 ropes to form small twist and place on greased baking sheets. (Or, join ends of twist to form circles.) Combine egg white and 1 tsp. water in small bowl. Brush each twist with egg white mixture and sprinkle with contents of topping packet from Mix. Allow twists to rise 1 hour or until doubled in size. Preheat oven to 375°. Bake at 375° for 17 to 20 minutes or until deep golden brown. Remove to cooling racks. For topping, combine confectioners sugar and milk in small bowl. Stir until smooth. Drizzle over warm rolls. Serve warm or cool completely. Makes 16 rolls.
Cook macaroni according to package directions. Drain. Rinse with cold water. Drain. Combine macaroni, carrot, celery, onion, cucumber and tomato. Mix oil, vinegar and sugar. Pour over vegetable mix. Toss gently. Cover and chill 8 hours.
If blender is used, blend potatoes and squash or eggplant together. Add one egg, milk and flour. Mix all together in blender and fry in part oil and part butter to a golden brown.
Sift flour, salt and baking powder together; put aside. Cream shortening with sugar until fluffy. Add eggs, vanilla and sifted ingredients; mix well. Spread batter very thin on baking sheet. Fold brown sugar into egg whites. Mix until soft peaks form. Spread over batter and sprinkle with nuts. Bake at 325° for 25 minutes. Cut into squares.
Place ingredients in a china bowl over steam and stir until margarine is melted. May use sauce over broccoli, English peas, cauliflower or other vegetables. Store in covered jar in refrigerator.
Mix pineapple and pudding together. Add Cool Whip. Stir. Chill. Very easy to make and is ready when you finish stirring it.
Mix beef, crumbs, onion, egg, salt, ginger and milk. Shape mixture into tablespoon sized balls. Melt shortening into large skillet. Brown and cook meatballs. Remove meatballs from skillet and pour off fat. Mix cornstarch and sugar. Stir in pineapple juice, vinegar and soy sauce until smooth. Pour into skillet and cook over medium heat until thick. Boil and stir 1 minute. Add meatballs, tidbits and peppers. Heat thoroughly.
Drain and reserve pineapple juice. Add water to juice to measure 1 cup liquid. Bring mixture to a boil; add jello and stir until dissolved. Cool slightly. Add remaining ingredients. Pour into salad molds. Refrigerate until congealed. Makes 6 servings.
Poach fish until flaky. Drain off water until fish is very dry. Boil potatoes, drain well and mash; must be very dry.
Mix pretzels, cereals and nuts in large roaster. Heat in saucepan the margarine, bacon grease, sauces and seasonings. Gradually add sauce to other ingredients and mix well. Bake 1 hour at 250° in uncovered roaster. After thoroughly cool, these may be stored in tightly covered container for a month.
Beat eggs thoroughly with sugar, dash salt, corn syrup and butter. Add pecans. Stir well.
Preheat oven to 350°. Grease and flour lightly a 13 x 9 baking pan. In a mixing bowl, combine cake mix, eggs, oil and orange juice. Beat with electric mixer until well blended. Pour into prepared cake pan.
Brown meat with onion, add all other ingredients and cook until well blended and seasoned. Salt and pepper to taste. Add macaroni last.
Cook noodles and drain. Mix soup with water. Place noodles in a 9 x 13-inch or smaller pan. Layer noodles, tuna, carrots, peas and cheese. Pour soup over. Bake at 350° until done.
Butter muffin pans for 12 muffins. In a bowl, mix cornmeal, flour, baking powder, salt and sugar. In another bowl, beat the egg, milk and butter. Add the mixtures and stir until just moistened. Spoon the batter into muffin cups. Bake in a preheated 425 degree oven for 16 minutes or until lightly browned on the edges.
Combine first 5 ingredients. Add to this dry mixture one beaten egg. In a 1 cup measuring cup, put 2 tablespoons liquid oil, juice and rind of orange and boiling water to fill cup. Add liquid mixture to dry mixture and egg. Stir until well mixed. Add cranberries and nuts as desired and stir well. Bake in a loaf pan for 1 hour or more at 315°.
Brown ground beef. Drain. Mix with chili and mushroom soup in casserole dish. Prepare macaroni in saucepan. Mix cooked (plain) macaroni with ground beef mixture. Warm at 350° for 15 minutes. Sprinkle with shredded cheese and serve. Serves 4 to 6.
Wash and dry tomatoes. Cut in half and gently scrape out seeds with a knife. Drain tomatoes upside down for 10 minutes. Combine parsley, garlic, oregano, Parmesan cheese, breadcrumbs, salt and pepper. Place tomatoes in 9 x 13-inch baking dish and divide filling among the 8 tomato halves. Sprinkle with a little more Parmesan cheese and drizzle olive oil over top. Bake 25 to 30 minutes in a 350° oven. Makes 4 servings.
Preheat oven to 350°. Mix together syrup, sugar, vanilla and margarine; set aside. Beat eggs slightly. Add to syrup mixture and beat. Add pecans or peanuts. Pour into pie shell. Bake at 350° for 50 minutes.
Mix sugar and syrup in saucepan and bring to a boil. Add peanut butter and mix until smooth. Remove from heat and add corn flakes. Mix until coated. Drop by spoonfuls on buttered wax paper. Cool.
In dish with cover, marinate	meat in vinegar and 1/2 cup dry wine overnight in refrigerator. Drain thoroughly. Dry with paper towel. Dredge meat in flour. In heavy skillet with tight fitting lid, melt bacon drippings or shortening over medium-high heat. Brown meat on	all sides. Sprinkle with salt and pepper to taste.	Add onion. Saute until limp. Stir in celery, parsley, carrots, thyme, 1/2 cup wine and 3/4 cup beef broth. Cover. Simmer over low heat for 2 hours or until meat is tender.	Add remaining 3/4 cup consomme or broth during cooking. Add mushrooms, olives and remaining 1/2 cup wine and simmer 40 minutes more; thicken liquid with 1 tablespoon flour.
In a saucepan, melt Crisco and remove from heat. Stir in cocoa and salt. Mix milk and vanilla in a mixing bowl. Stir in cocoa mixture into sugar, milk and vanilla mixture. Beat at medium speed until smooth and creamy. Add 1 tablespoon more milk, if needed, for good smooth spreading.
Brown ground round or round steak, onion, mushrooms and spices. Add mushroom soup. Simmer for about 20 minutes. Add sour cream to mixture. Pour over hot noodles.
Cream sugar and shortening. Sift flour with cocoa. Dissolve soda in buttermilk. To creamed mixture, add coffee, vanilla, flour mixture and salt. Beat well, then add 4 eggs, one at a time and soda mixture. Mix well. Bake in 3 (8-inch) round layer pans at 325°. Frost with favorite fudge frosting. Cake is very moist and brownie-like. I've made 100's of these!