HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sugar and 2 1/2 cups water in saucepan. Put on the heat until sugar is dissolved; cool. Add frozen lemon juice, orange juice and pineapple juice. Blend thoroughly and chill. Pour juice over the sherbet. Mix and serve.
Mix together all ingredients. Form into balls. Place in a 9 x 13-inch baking dish; cover with sauce. Bake 1 hour at 350°. Yield: 12 to 16 balls.
Heat chips and milk in saucepan over low heat, stirring until chocolate melts. Remove from heat. Add vanilla. Spread in buttered 8-inch square pan. Chill until firm. Makes 36 pieces.
Melt margarine and stir in crushed wafers. Put firmly in 2-quart shallow dish. Chill.
Place apples in a 6 x 10-inch baking dish. Mix together rest of ingredients except butter and cinnamon until crumbly and sprinkle over apples. Pour cinnamon and butter over all the top. Bake 30 to 40 minutes at 350°.
Warm milk (don't boil) until bubbles form. Add tea bags; when cool squeeze tea bags and discard. Mix flour and sugar. Add butter and work until sandy texture. Make a well in center, add milk. Blend until smooth. Wrap in plastic and refrigerate 30 minutes. Roll out on floured surface (1/4-inch thick). Cut with cutters. Bake at 350° until lightly golden (12 to 15 minutes). Enjoy!
Mix milk, margarine, cocoa and sugar together and let boil 1 1/2 minutes. Remove from heat and add oats and peanut butter. Spoon by teaspoon onto cookie sheet; let cool and put in cookie jar.
Melt margarine and chocolate together. Beat eggs; add sugar, flour, vanilla and salt. Mix well. Add margarine and chocolate mixture. Mix thoroughly. Grease and flour a 9-inch pie pan. Pour mixture into pan and bake at 300° for 35 minutes.
In medium bowl, mix with fork all ingredients until texture of coarse crumbs. Sprinkle 3 to 4 tablespoons of cold water, 1 tablespoon at a time, into flour mixture. Mix lightly with fork after each addition until pastry is moist. Divide pastry evenly. Dampen countertop with water. Place piece of waxed paper, about 12 square-inches, on surface. Put half of dough on this. Cover with a second piece of waxed paper. Roll out dough until about 1-inch larger in circumference than pie pan. Remove top waxed paper. Place pie pan face down on dough. Quickly flip dough over by grasping bottom waxed paper, 1 hand opposite the other. Slowly peel off waxed paper and ease crust into pan. Crust will break easily but it also patches easy and doesn't show like normal crusts. Repeat rolling technique for top crust. Peel off top paper, then carefully flip top crust onto pie. Be sure to seal crusts well with prongs of fork.
Preheat oven to 350°. Beat together sugar, eggs and salad oil. Combine flour, baking soda, cinnamon, salt, diced apples, walnuts and vanilla. Combine dry mixture with sugar mixture and beat. Pour into a greased Bundt pan and bake for 1 hour.
In colander, mix zucchini and salt. Let drain about 15 minutes, squeezing out excess liquid with back of spoon. Mix well drained zucchini (about 1 cup), carrot, onion, parsley, egg, flour and pepper.
Cover bottom of dish with dried beef. Wrap bacon around chicken and place in Pyrex dish. Mix sour cream, soup and Worcestershire sauce and pour over chicken. Cover with foil. Cook 2 hours at 300°. Great with rice.
Mix all ingredients except fruit together. Pour over melted margarine. Do not mix. Top with fruit and juice. Do not stir. Bake 35 to 45 minutes in a 350° oven. Serve warm with whipped topping.
Mix together and let stand in refrigerator overnight. Add 8 ounces La Creme Cool Whip after removing from refrigerator. Spread mixture over cake layers. Let stand in refrigerator 4 days before eating.
Stir together first 7 ingredients in large skillet. Bring to boil. Reduce heat, cover and simmer 12 to 14 minutes. Stir in can of tomato soup. Heat through. Stir in almonds. Top with shredded cheese. Serve with bread and salad. Serves 4.
Sift dry ingredients together and add milk and water. Stir in chopped onion. Add more meal or milk if necessary to make a soft, but workable, dough. Mold into pones about 5 inches long and 3 inches wide, and about 3/4-inch thick. Fry in hot deep fat or oil (365°) until well browned.
Chop broccoli, onion, celery and carrot. In a saucepan, put broccoli and cover with water; bring to a boil and simmer. Saute onion and celery in butter. Add onion, celery, carrot and bouillon to broccoli.
Mix together flour, sugar and baking powder. Knife in soft margarine; add milk. Roll on floured surface to 1/2-inch thick. Using a large glass, cut circles out. Bake at 450° on lightly greased pan until golden brown. Top with your favorite fruit.
Mix all together; add boiling water last. Bake in tube pan or two loaf pans at 350° until cake tests done. Put lemon sauce on top.
Combine all ingredients into large mixing bowl. Blend together until dough is smooth. Spoon about 1 tablespoon of dough onto hot pizzelle iron. Makes approximately 3 to 4 dozen.
Saut green pepper, onions and celery in butter. Add pepper and garlic. Place in slow cooker. Add tomatoes, gumbo fil, hot peppers and sausages; cook on high for 3 to 4 hours. Stir in bay leaves, okra, shrimp and crab legs. Cook 1 to 2 hours longer until done. Pour over rice on large platter.
Mix the first 7 ingredients for 2 minutes and pour into pie plate. Drain peaches (save juice). Spread peaches in center of pie plate (keep about 1-inch from edge). Mix together until smooth 3 tablespoons peach juice with cream cheese and 1/2 cup sugar. Spoon on top until peaches are covered. Sprinkle top with cinnamon and sugar mixture. Bake 30 to 35 minutes at 350°. Let cool before slicing, then refrigerate.
Brown hamburger in pot; add onion. Cook until onion is tender. Drain oil. Add all other ingredients;	cook until bell pepper and celery melt away.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add onion and red pepper; cook 3 to 4 minutes until soft. Add mushrooms, 1/2 cup of wine, garlic and tomato paste. Cook 5 minutes. Season about 1 1/2 cups of flour to lightly coat both sides of chicken. In a large, heavy saucepan or Dutch oven, heat remaining 1 tablespoon of oil. Cook chicken for 5 to 7 minutes on each side. Add the cooked veggies to saucepot of chicken; stir in basil, chicken broth and remaining 1/2 cup red wine. Cover and simmer 30 minutes, stirring occasionally. Add tomatoes; cover and simmer 15 minutes. Serve over pasta.
Combine beef, onion and salt; mix well and form into 1-inch balls. Brown well in oil; drain.
Place yams and apples in layers in casserole dish. Heat and thicken remaining ingredients. Pour over yams and bake 45 minutes or until apples are tender at 350°.
Mix all the ingredients together, adding the corn muffin mix last. Bake at 350 degrees for 45 minutes to one hour, until golden brown.
Mix by hand all ingredients. Preheat oven to 350°. Pour into a jelly roll pan that has been greased. Spread batter into the corners. Bake for 15 minutes or until toothpick inserted into center comes out clean. Loosen cake from edges of the pan. Flip the cake onto wax paper and roll. Place in freezer while filling is being prepared.
Drain mushrooms and save liquid. Melt butter and half and half to make 2 cups. Stir in. Add salt, pepper and sauteed onions. Cook and stir until bubbly. Add mushrooms and pour into pie crusts. Bake at 350° for 50 to 60 minutes.
Brown burger and bacon, drain. Add pepper and onions until slightly cooked. Add rest of ingredients and sprinkle with cheese. Bake at 350° for 1 hour.
Toss beef in a bowl with soy sauce and sherry. Cover and marinate for 30 minutes. Prepare vegetables. Set aside.
Slice cukes; stir in salt. Add ice cubes. Let stand 2 to 3 hours. Add cubes as needed. Cukes will be crisp and cold. Drain. Add onions.
Peel oranges and free the sections from the membrane. Remove seeds. Cut sections in halves crosswise. Lay on bed of lettuce leaves and serve with French dressing. Sprinkle with tarragon or with minced green pepper, if desired; Diced celery can also be used.
Mix all ingredients into drained spinach. Freeze in individual mounds (ice cream scoop). When ready to thaw, place on thick slice of tomato. Bake for 20 minutes at 350° (30 minutes if frozen). Serves 16.
Cream shortening. Gradually beat in sugar. Add egg and beat until light and fluffy. Sift dry ingredients together. Use 1/2 cup to mix with dates and nuts. Add dry ingredients alternately with applesauce to egg mixture. Stir in floured fruit and nut mixture. Drop from teaspoon on greased baking sheet. Bake in a 350° oven until top springs back under fingertip pressure, about 15 minutes.
Boil rice in the water with bouillon cubes. Combine oil, vinegar, salt and pepper and pour over hot cooked rice. Mix together eggs, celery, dill pickle, pimiento, mayonnaise, onion, mustard and olives. Add to warm rice. Can be served warm or cold.
Let cheese soften; mash up with fork. Puree pimento. Mix all ingredients. Refrigerate. The pimento cheese is better if made a day ahead. If stiff when ready to use, add mayonnaise, 1 tablespoon at a time, to make mixture easy to spread.
Mix yeast and warm water. Melt shortening but save to add last (shortening will kill the yeast). Add sugar, buttermilk and half of the flour. Stir until well mixed. Add shortening and more flour until you can handle it. Grease hands and roll any size you wish. Bake at 400° until brown.
Beat eggs; add milk and mix well. Sift into this the meal, salt and baking powder. Add boiling water and beat thoroughly. Pour mixture into hot pan and bake at 450° until very brown, 20 to 30 minutes.
Form sausage into small balls and brown. Saute celery and onions. Mix together and pour into a 13 x 9-inch pan. Bake, uncovered, for 2 hours at 300°.
Mix onion soup mix and hamburger thoroughly. Form into 4 patties. Cut aluminum foil in squares big enough to hold 1 patty, sliced carrot and potatoes (and 1 large slice onion, if desired).
Preheat oven to 400°. Grease 9-inch round baking pan; set aside. Combine cornmeal, flour and sugar. Add milk, butter and egg. Stir until moistened. Fold in zucchini and roasted red pepper. Bake 20 to 25 minutes until toothpick inserted into center comes out clean. Cool on wire rack 10 minutes.
Heat tomato and Jell-O together until Jell-O dissolves. Cool. In a separate bowl, cream together cream cheese and mayonnaise. Add the cooled soup mixture and blend together.
Dissolve yeast in the warm water and set aside. Mix flour, sugar and soda, then cut in Crisco shortening and the buttermilk to the yeast mixture. Mix all ingredients well. Dough will be stiff. Turn out on well floured surface. Knead about 20 times with hands. Roll out and cut with 2-inch biscuit cutter. Place in pan. Cover with moist tea towel and let stand at room temperature for 1 hour. Bake at 350° for 10 to 15 minutes. Brush with melted margarine. Serve while warm.
Mix graham cracker crumbs and one melted stick of oleo. Press into Pyrex dish or 11 x 13-inch pan. Mix sugar, remaining oleo and egg. Beat 15 minutes. Pour over cracker crumbs. Slice bananas over cake mixture, add pineapple and cover with Cool Whip. Sprinkle with nuts and cherries, chill before serving.
Sift and mix dry ingredients together. Add eggs, oil, cushaw and mix well. Add vanilla and pecans and mix. Bake at 350 degrees until done.
Cut Crisco into flour and salt. Combine egg, water and vinegar. Pour liquid into flour mixture all at once. Blend until all of flour is moistened. Can make 3 or 4 pie crusts.
Cream sugar, cocoa and margarine. Add eggs and vanilla; mix well. Add flour and pecans. Bake in greased 9 x 13-inch pan for 30 minutes at 350°. Remove from oven and place marshmallows on hot cake. They should melt slightly. Cool and frost.
Remove crust from bread and spread with melted margarine. Place in 13 x 9 x 2-inch casserole and set aside. Cook sausage and drain. Crumble sausage and spoon over bread. Sprinkle with shredded cheese. Combine cream or milk, eggs and salt. Mix well and pour over cheese. Cover dish and refrigerate overnight. Bake, uncovered, at 350° for 45 minutes. Serve warm. Serves 8.
Combine the warm water and yeast in a large bowl. Let the mixture stand until yeast is foamy, about 5 minutes. Stir in butter, sugar, salt and eggs. Beat in flour, 1 cup at a time, until dough is too stiff to mix (some flour may not be needed). Cover and refrigerate 2 hours or up to 4 days.
Dissolve yeast in water. Add salt, sugar, egg and oil; mix well. Add flour, 1/2 at a time. Mix well. Place in greased bowl and cover with foil. Place in refrigerator.
Melt in double boiler the caramel, butter and water. Add nut halves. Drop by tablespoons onto buttered tray to cool. Mix in double boiler the chocolate bar and wax; stir until smooth. Dip caramel patties in chocolate and place on waxed paper to dry.
Blend in blender until smooth. Add egg white or several ice cubes for a frothy shake. Makes 2 shakes.
Wash spinach and drain thoroughly. Chop finely with onions. Beat eggs well. Add with cheese to spinach in a large bowl. Salt and pepper to taste.
Cook broccoli until tender. Mix with other ingredients, except cheese and crumbs. Sprinkle cheese over mixture after it has been placed in a 1 1/2-quart greased casserole dish. Cover with cracker crumbs. Bake at 350° for 45 minutes.
Line 18 to 24 muffin cups with paper liners. In large mixing bowl, combine cake mix, nutmeg, water, oil and egg; mix well. Spoon into prepared muffin cups, filling 2/3 full. Bake at 350° for 25 to 30 minutes. Cool slightly.
In a large bowl, mix the beans, potatoes and tahini. Add the remaining ingredients and mix well. Drop by spoonfuls on a nonstick baking sheet and bake at 350° for 30 minutes.
Brown meat; drain. Add tomato sauce, salt, pepper, garlic and sugar. Cover and simmer 20 minutes. Prepare 8 ounce package of egg noodles as directed. Mix together green onions, sour cream and cream cheese. Grease a casserole dish. Add 1/2 noodles; spread 1/2 meat on noodles, then 1/2 cream cheese mixture. Repeat. Top with grated cheese. Bake at 350° for 20 minutes.
Brown chops in oil; place in 11 x 14-inch pan. Pour rice around chops. Mix water, tomato sauce, taco mix and 1 teaspoon salt. Pour over chops and rice. Cover. Bake at 350° for 45 minutes. Uncover. Sprinkle cheese on top. Bake 15 minutes longer.
Mix all ingredients together. Batter will be stiff. Drop by tablespoon in broth, gravy or stews. Let cook 20 minutes. Cover pan. Do not uncover kettle for 20 minutes.
In large skillet, combine shrimp, wine, lemon juice and lime juice. Bring to a boil. Reduce heat; simmer covered 3 minutes. Add remaining ingredients, except linguine. Cook, stirring constantly, just until snow peas are tender and shrimp is opaque, about 5 minutes.
Mix first 2 ingredients together in microwave bowl and cover with wax paper. Cook on High for 12 minutes. Do not stir. Add remaining ingredients. Immediately drop by teaspoonfuls on buttered foil.
Cook together and strain the cranberries and 1 quart water. Cook together cloves, red hots, 1 quart water and 2 cups sugar until red hots melt. Mix these mixtures together with frozen lemonade and orange juice (small cans). Add 3 quarts water. Serve hot.
Put liquid in large percolator. Put spices in basket. Percolate and serve hot. Makes 6 quarts.
Soften the cream cheese. Cream with sugar. Whip the cream with 1 cup sugar. Add cream cheese mixture to prepared whipped cream. Slice bananas and layer in pie shells. Pour whipped mixture over bananas. Top with prepared blueberry pie filling. Makes 2 pies.
Bring ingredients to a full boil, boil 2 minutes. Pour over top and sides of cake. Let soak in.
Combine the apple cider, brown sugar, salt, peppercorns, juniper berries, bay leaves, cinnamon, and cloves in a large pot or bowl. Stir to dissolve the sugar and salt. Combine the mixture with the beer in a plastic container. Place the chicken in the brine and, if necessary, weigh down with a heavy dinner plate to completely submerge. Cover with plastic wrap and refrigerate for 24 hours.
Call pizza place that delivers. Use coupons if you have them. Order pizza(s) of choice. Find checkbook while waiting for delivery.
Mix thoroughly. Add tears of sorrow, joy and sympathy for others. Fold in 4 cups of prayer and faith to lighten others and raise the texture for great heights of Christian living.
Place broccoli in 1-quart casserole. Cook, covered, on full power for 5 to 7 minutes, or until tender. Stir halfway through cooking time to break apart; drain. Stir in remaining ingredients. Heat, covered, on full power for 3 1/2 to 5 minutes, or until heated through. Stir halfway through heating time. May be served hot with crackers.
Mix ingredients. Spread on soft flour taco shells. Roll and cut into 1 inch sections. Serve with salsa.
Pastry blend flour, salt and butter. Add sugar, soda and cream of tartar. Beat eggs with milk; add to flour mixture. Turn out on floured board. Pat 1/2-inch thick. Cut into favorite shapes. Let rise 10 minutes. Bake 8 minutes at 450°.
Combine flour and beer. Cover bowl and let sit for no less than 3 hours. Slice onions in 1/4-inch slices. Dip in batter and fry. Drain on brown paper bag on jelly roll pan and keep in warm oven while frying others. Can be frozen. Reheat in 450° oven.
Heat milk and butter together and slowly pour over beaten egg yolks. Add sugar, salt and flour which have been thoroughly mixed. Add lemon juice and rind and fold in beaten egg whites. Bake in buttered custard cups (8 or 9), set in hot water, 45 minutes at 350°. Turn out when cold. Serve upside down with whipped cream. Will keep several days in the refrigerator. Serves 8 or 9.
Melt butter in a large skillet over medium heat. Add onion and cook, stirring occasionally, until onion is translucent (10 minutes). Increase heat to medium-high. Add mushrooms and salt and cook, stirring, until the mushrooms are well browned (7 minutes). Reduce heat to medium-low and stir in the flour (1 minute). Add broth, paprika and mustard. Reduce heat to low and simmer until sauce thickens (3 minutes). Stir in chicken and cook 1 minute.
Cook until raisins are tender and water is gone. Blend in applesauce, eggs, Sweet*10, oil, cinnamon, vanilla, nutmeg, flour and raisins last. Bake in oven at 350° until done.
Cut tops off bell peppers and clean out seeds. Cook in boiling water 2 to 3 minutes; drain. Drain and chop tomatoes, reserving juice. Combine beef, rice, drained tomatoes, onions, seasonings and egg. Mix well. Stuff peppers with meat mixture. Place upright in buttered baking dish. Blend reserved tomato juice, bouillon cubes and water. Pour around peppers. Cover and bake at 350° for 45 minutes.
Cut bacon into small pieces. Combine bacon and onion in 3-quart casserole. Cook, covered, on full power for 10 to 13 minutes or until bacon is thoroughly cooked and onion is tender. Stir halfway through cooking time. Drain.
Place chicken in large baking dish. Spread soup over chicken. Mix eggs, milk, onion and stuffing together. Spread over soup. Pour 3 cups broth over this and bake 1 hour at 350°.
Combine first 5 ingredients until smooth and spread in pie shell. Sprinkle with pecans. Combine remaining ingredients and pour over pecans in shell. Bake at 375° for 35 minutes or until center is firm to touch. Serves 8.
Wash, drain and prepare all vegetables. Blend sour cream, sesame seed, garlic and cheese mix. Allow to sit overnight. Toss salad dressing with mixed vegetables.
In medium skillet, heat reserved tomato juice and bouillon until bouillon is dissolved. Stir in cabbage; cover tightly. Cook for 3 minutes, stirring occasionally.
Sprinkle uncooked rice in a 9 x 13-inch baking pan. Put uncooked chicken on top of rice. Sprinkle onion soup mix over chicken. Mix soups, water and milk. Pour over chicken and rice. Bake, uncovered, at 350° for 1 1/2 hours. Serves 6.
Blend dry biscuit mix and milk; roll about 1/4-inch thick on floured board. Mix ground beef, chopped onion, salt and 1/4 can of beef gravy. Spread this mixture on the rolled out dough. Roll up as a "log" and cut 8 or 9 slices. Bake 15 minutes at 450°. Heat rest of gravy and pour over cooked and cut slices. Serves approximately 4 people.
Cream butter and sugar. Add well beaten eggs. Sift flour, powder and add to creamed mix, beating well. Roll one quart berries in a little flour and stir into the batter. Grease pan and bake at 350° for 45 minutes. Serve with whipped cream.
Preheat oven to 350°. Mix together all ingredients except onions and tomatoes until well blended. Spoon into shallow ovenproof dish or 9-inch pie plate. Bake 20 to 25 minutes until lightly browned. Sprinkle with onion and tomato. Serve with Triscuits or toasted bread cutouts. Makes 2 cups.
Cook macaroni and drain well. Mix all ingredients. Pour into casserole dish. Cook 35 to 40 minutes on 350°.
Cook noodles and drain. Brown ground beef in the butter, salt and tomato sauce. Mix cottage cheese, sour cream, onion, green pepper and cream cheese. Put the noodles in a casserole dish; then add the cream cheese mixture. Then add the beef mixture on top. Chill in refrigerator for at least 1 hour. Bake at 350° for 45 minutes.
Saute onion in oil. Add meat and brown. Combine spices and sauce in bowl. Pour 1/2 of sauce over meat and simmer for 5 minutes. Add corn to meat mixture.
Mix melted butter and cocoa, add salt, then add 4x sugar, milk and vanilla extract. Enough to frost 2 big 8 or 9-inch layers.
In a 10-inch skillet or wide saucepan, combine brown sugar, orange juice, vinegar, cinnamon, nutmeg and cloves. Bring to a boil. Reduce heat. Add pear halves. Cover and simmer 5 to 6 minutes, or until pears are tender. Remove from heat. Transfer pears carefully to a storage dish and pour poaching liquid over them. Cover and refrigerate until thoroughly chilled.
Beat eggs until light and fluffy; add milk and salt and beat. Rub butter around inside of double boiler. Cook over boiling water for 20 minutes.
Dissolve sugar in water. Add Kool-Aid and juice and chill. When ready to serve, add ginger ale. Serve in punch bowl with ice cubes. Serves approximately 35.
Mix together the ingredients. Drop by teaspoon onto a greased cookie sheet and bake at 350° for 15 minutes. Sprinkle with sugar when done.
Mix 1/4 cup soup with ingredients. Shape into 6 patties. Place in shallow baking dish. Bake at 350° for 30 minutes. Pour off fat. Mix remaining soup with 1/2 cup water. Pour over patties and bake 10 minutes longer.
Combine onion, pepper, eggs, milk, bread crumbs, parsley, salt and pepper together. Mix well. Combine ground beef and sausage meat, mixing well. Add egg mixture to meat mixture, combining well. Shape into small balls. Bake on cookie sheet in 350° oven for 12 minutes or until done. Remove from oven and place in bowl to cool. Heat barbecue sauce over medium heat for 10 minutes; pour in wine and let simmer. If sauce separates, add more barbecue sauce. Pour sauce over meatballs and heat before serving.
Mix. Bring to boil, stirring all the time. Lower heat and cook 3 minutes. Remove from heat. Add 1 tablespoon butter, 1 teaspoon vanilla and 1 cup nuts. Beat until begins to thicken. Drop by spoonfuls on wax paper. Enjoy!
Line bottom of one greased 9 x 13-inch baking dish with layer of potatoes. Cover with layer of onions and sprinkle with salt and pepper. Next, sprinkle with grated cheese and then ham (chopped or ground). Repeat layers until ham is top layer.
*If you don't have any buttermilk or sour milk on hand, add a little vinegar to whole milk to turn it sour. Buttermilk is best.
Combine sugar and strawberries. Let stand 20 minutes, stirring occasionally. Stir Sure-Jell into water; bring to a boil and boil rapidly for 1 minute. Stir constantly. Remove from stove. Add berries and stir 2 minutes. Pour into jelly jars. Cover and let stand at room temperature until jellied. This may take 2 hours or even 2 days. Seal with paraffin (I don't) and store in freezer. Makes great ice cream topping. Peaches can be used in place of strawberries to make a peach jam.
Cut tops off peppers. Clean peppers and stuff with cheese. Divide sausage into 6 or 8 pieces. Pat a patty in your hand and lay pepper in middle. Wrap meat all around pepper and roll in bread crumbs. Bake 45 minutes at 350°.