HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve jello in 2 cups hot water. Mix all of the ingredients, except ginger ale. Finish filling gallon jug with water. Shake. Freeze. Remove from freezer 6 to 8 hours before serving; will be slushy. Add ginger ale to 1 gallon of punch in punch bowl. Makes 1 gallon. Serves 20 people.
Mash bananas thoroughly and add the slightly thawed orange juice and lemonade. Sprinkle sugar over mixture. Add the pineapple juice, stirring well to dissolve the sugar. Put mixture into a gallon milk container and fill with water; do not fill to the top of container. Allow space for expansion during freezing. Freeze to a slush. At serving time, cut off top of milk container to remove slush. Place mixture in a 2-gallon punch bowl and add the ginger ale.
Mix together, then add 8 ounce Cool Whip. Mix well with pudding. Take graham crackers and layer in pan or baking dish. Add layer of mixture rotating cracker and mixture cover. Refrigerate for 6 to 8 hours. Place container of chocolate icing in microwave for 15 seconds, then spread over layers. Refrigerate overnight.
Mix all ingredients in large punch bowl. Add club soda and plenty of crushed ice. Serves 20.
Mix first 3 ingredients in saucepan. Pour over cereal and nuts. Then pour mixture into paper grocery bag with powdered sugar in it and shake. Store in airtight container.
Mix first 3 ingredients and spread over chicken parts. Bake in a 350° oven for 1 to 1 1/2 hours.
Melt butter in frying pan. Add apples. Add sugar. Cover and cook on low heat for 10 minutes. Remove cover and cook on medium heat. Stir often.	Total cooking time: 25 minutes.
Dissolve yeast in warm water. Stir in milk, sugar, salt, egg, margarine and 2 cups flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto floured counter; knead for 5 minutes. Place in greased bowl. Cover and let rise in warm place 1 1/2 to 2 hours. Punch down dough; divide and make crescent rolls. Let rise 20 minutes on cookie sheet. Bake at 400° for 15 to 20 minutes.
Hard-boil eggs. Cook bacon until crisp. Cook peas and let cool while chopping vegetables. Mix together sugar, salad dressing and garlic powder. Layer in a large pan in order of recipe.
Mix the sugar and butter. Add eggs and beat well. Add the vanilla and stir real good. Add flour until you can't stir. Pour into a bowl of flour with hole in center. Work with hands until dough is thick. Roll out and cut cookies. Put on 2 large, greased and floured cookie sheets and bake at 350° for 10 to 12 minutes or brown. Put into plastic ice cream bucket that is airtight. They will keep for 2 months.
Mix first 3 ingredients together and spread in a well greased 9 x 13 pan; batter will be stiff, pat down. Mix remaining 3 ingredients and pour over bottom layer. Bake at 350 degrees for 45 minutes. Sprinkle reserved powdered sugar on for topping.
Toast almonds in 350° oven approximately 8 minutes until golden brown. In bowl, combine greens, celery, parsley and onion. Cover and chill 2 to 4 hours. In jar, combine oil, vinegar, sugar and hot pepper seasoning. Shake well; just before serving, toss greens with dressing. Distribute oranges and almonds over top. Serve at once. Serves 10 to 12.
Grease and flour a rectangular pan. Layer in pan margarine, pecans and coconut. Prepare cake mix and pour over mixture in pan. Cream confectioners sugar and cream cheese. Leave it thick. Drop by spoonfuls on cake batter. Bake at 350° for 30 to 35 minutes or until done.
Cook pasta. In skillet, brown meat and add onion. When nearly done, add mushrooms, green pepper and pepperoni. Cook until done. Drain fat. Add tomatoes and pizza sauce. Bring to a boil, then reduce heat, add salt and simmer until slightly thickened. Combine with pasta and put in a casserole dish. Top with cheese. Bake at 350° until cheese melts.
Preheat oven at 350°. Beat egg whites very stiff; add sugar slowly, beating all the time. Add salt and vanilla and last, fold in the chips. Cover cookie sheet with aluminum foil; drop cookies on sheet with a teaspoon. Put cookies in oven; close door and slowly count to ten. Turn oven off and leave until next morning. Do not open oven until ready to take cookies out the next morning.
Cream together softened butter and cream cheese. Mix in oregano and parsley. Spread on sliced bread. Arrange olives on bread (optional). Sprinkle with garlic salt, paprika and Parmesan cheese. Wrap in foil with the top exposed. Bake in a 350° oven for 20 minutes.
Combine all ingredients in a small bowl. Stir well. Cover and chill at least 2 hours.
Cook potatoes; drain, mash and beat until fluffy. Add other ingredients; beat until smooth and fluffy. Can add a little milk if too stiff. Put in casserole and put in refrigerator. (Casserole can be sprayed with Pam.) Bake at 350° for 30 minutes or until heated through. Will keep for 2 weeks.
Use a 9 x 13-inch glass baking dish. Combine jello and sugar; stir in boiling water. Stir until jello is dissolved. (Note: You can use the juice from the canned pineapple as part of the cup of liquid.) Whip Dream Whip and mix with the cream cheese, almonds and marshmallows; combine with jello mixture. Add pineapple and turn into dish for chilling until set.
Stir-fry broccoli in 1/4 cup of the olive oil in a wok or frying pan for about five minutes. Add remaining oil, then add mushrooms and stir-fry for five minutes. Add shrimp, garlic, onion, lemon rind, salt and pepper. Stir-fry for five minutes. Add buttered linguini to wok. Sprinkle with Romano. Toss well.
Beat eggs and sugar together until mixture is thoroughly blended and foamy. Add remaining ingredients, blending thoroughly	and pour into unbaked pie shell. Bake at 350° for 45 to 50 minutes.
Cook and drain spaghetti. Allow to cool. Mix all ingredients together. Sit overnight in refrigerator. Serve next day.
Beat egg whites until stiff, but not dry. Beat in sugar gradually. Fold in dates, lemon juice and vanilla; pour into pastry shell. Bake in a 325° oven for 25 to 30 minutes. Makes one 9-inch pie.
Mix 1 1/4 cups flour, 1 stick margarine (melted) and 1 cup nuts. Mix well and press into 13 x 9 x 2-inch pan. Bake 20 minutes at 350° and then cool. Mix 8 ounces cream cheese, 1 cup powdered sugar and 1 (8 or 9 ounce) carton of Cool Whip. Spread over cool crust. Mix 2 large packages chocolate instant pudding with 4 cups milk. When thickened, spread over 2nd layer. Spread with 8 or 9 ounce carton Cool Whip. Garnish with cherries and nuts.
Sift together dry ingredients. Cut in shortening thoroughly. Add buttermilk and yeast, dissolved in water. Mix with spoon until all flour is moistened. Cover bowl and put into refrigerator until ready to use. When ready to use, take out as much dough as needed. Roll out on floured board to 1/2 to 3/4-inch thick. Cut biscuits. Bake at 400° on cookie sheet for 12 minutes.
Mix together ingredients, except limeade and orange slices. Stir well, place in large containers and freeze overnight. Remove from freezer at least 2 hours before ready to serve. Add limeade and orange slices before serving.
Spoon sherbet in punch bowl. Pour all soda in bowl. Stir and pour into cups. Enjoy.
Combine ingredients in a bowl. Rinse and dry mushrooms. Halve the large mushrooms. Makes 2 cups of sauce. Also, good for other raw vegetables.
Melt almond bark on low heat, stirring frequently, to prevent scorching. When melted, add 1 cup well crushed peppermint candy. Stir. May add a few drops of red food coloring to achieve pink color.
Combine peeled and sliced apples with 1/2 cup sugar and cinnamon. Put into 8-inch unbaked pie shell. Mix 1/2 cup sugar and flour. Cut in margarine for crumb mixture. Sprinkle on top of apples and bake at 400° for 40 to 50 minutes.
Mix ingredients in a large bowl. Roll dough into small 1-inch balls. Serve immediately or store in closed container in refrigerator.
Cream butter; slowly add sugar, beaten eggs, vanilla flavoring and slowly add flour. Chill dough. Roll on floured board and cut. Bake until light brown, about 8 to 10 minutes in a 375° oven.
Cream together cream cheese and chutney, which has been chopped into small pieces. Add curry powder and when thoroughly mixed, roll into a ball and put in Saran Wrap; refrigerate. After it is thoroughly chilled, roll in chopped almonds or pecans. Serve with Ginger Snaps. This freezes very well for future use.
In a Dutch oven or large kettle, saute onion in margarine for 3 minutes. Add potatoes, water, celery leaves, salt, pepper, paprika and tomato sauce; bring to a boil. Reduce heat, cover and simmer for 30 minutes or until potatoes are just tender, stirring occasionally.
Poke sausages with fork in a few places. Slice potatoes and onions. Cut peppers into strips. In large pan, layer onions, potatoes and peppers. Place sausages on top of vegetables. Sprinkle with spices. Bake at 375° for about 45 minutes or until potatoes are tender. During baking time, stir vegetables and sausages around to coat with juices. You may add half the peppers after 25 minutes of cooking time since they cook quickly. Sprinkle green onions over top before serving. Serves 4.
Heat oven to 400°. Mix thoroughly shortening, sugar and eggs. Stir in sour cream, vanilla and flour. Chill 1 hour. Drop rounded teaspoonfuls about 2 inches apart. Bake 5 to 10 minutes until almost no imprint remains when lightly touched.
Place the chicken breasts in a 9 x 13-inch pan and cover each with a slice of cheese. Warm the soup and milk together until smooth. Pour over the chicken and cheese. Melt the magarine and toss with the stuffing mix. Sprinkle on top. Bake at 325° for 1 1/2 hours.
Combine sugar, Crisco oil and eggs; beat at medium speed for 2 minutes. Sift dry ingredients together. Add to Crisco oil mixture and beat at low speed for 1 minute. Add grated carrots and nuts. Spread batter in greased and floured 9 1/2 x 13-inch pan. Bake at 300° for 1 hour. Cool.
Mix all together and roll up in crescent rolls. Bake by directions on crescent rolls.
Mix first 3 ingredients real well; let cool. Add remaining ingredients; mix thoroughly. Pour into 8 x 8 x 1/2-inch dish. Refrigerate until firm.
Combine turnip and eggs; beat well. Add remaining ingredients; mix well and put in buttered casserole dish. Mix 1/4 cup dry bread crumbs and 1 tablespoon melted oleo; sprinkle crumb mixture on top. Bake at 350° for 20 to 25 minutes.
Mix sugar, mustard, celery seed, vinegar, salt and oil together; boil until sugar is dissolved. Pour hot over cabbage, pepper and onions; mix well. Cool to room temperature. Cover and refrigerate. Will keep a long time.
In a saucepan, boil pear liquid. Stir in jello until dissolved. Remove and cool until syrupy. Puree pears in blender. Beat cream cheese and lemon juice until fluffy and smooth. Prepare whipped topping by directions. Fold into pear mixture, then into cooled jello. Pour into oiled mold. Chill overnight. Unmold on lettuce.
Peel and boil eggplant until done. Fry onion and garlic until done. Add crab meat and shrimp. Drain and mash eggplant and add to other ingredients; mix well. Place in baking dish. Sprinkle on cracker crumbs and butter, which have been mixed. Bake at 350° for 25 minutes.
Cook sugar, cocoa, cornstarch and water until bubbly and thick. Remove from heat and add butter and vanilla. I don't add salt, but you may.
In a saucepan cook milk, margarine, cocoa, sugar and salt together. Boil at low heat for 3 minutes. Remove pan from stove and stir in peanut butter, vanilla and quick oats until well mixed. Drop by tablespoonfuls onto waxed paper to cool. Makes approximately 3 dozen cookies.
Mix all dry ingredients. Add milk, water, eggs and butter. Mix and make dough. Place dough in covered bowl and let rise for approximately 1 1/2 hours.
Stir milk into sugar. Drizzle on dessert cakes, muffins and cookies. You can substitute lemon juice for milk for a lemon flavored glaze. Makes 1/2 cup.
Preheat oven to 325°. In mixer bowl, blend flour, cracker crumbs, butter, sugar, brown sugar and salt until crumbly. Press into greased 9-inch pan. Bake 15 minutes.
Mix ingredients. Let come to a boil. Boil until slightly thickened. Cut cooked yams and place in oblong casserole. Slice an orange and place slices on yams. Pour orange sauce over yams. Bake at 350° for 30 minutes.
Dissolve yeast in warm water. Add the remaining ingredients and work in flour until you have a soft dough. Roll out into desired shapes. Let rise until double and bake in a hot oven or let rise and bake them in a 300° oven for 20 to 30 minutes or until just good and firm, not brown. Then store them in freezer for later use.
Combine ingredients. Mix well. Pour into well-greased bread pan. Bake at 350° for 45 minutes. Makes great toast. Yields 1 loaf.
Mix flour and margarine together and spread in a 9 x 13-inch pan. Bake at 350° for 20 minutes. Cool. Cream cheese and sugar together and spread over cooled crust. Refrigerate. Mix pudding (any flavor) with milk as directed on package. Spread over cream cheese and top with Cool Whip. Add chopped nuts for garnish.
Brown ground beef with Italian seasoning. Combine all ingredients and fold into a casserole dish. Sprinkle 8 to 12 ounces of Mozzarella cheese. Bake at 350° until cheese is melted but not brown.
Sift and mix well flour, soda, salt and spices. Mix and add oil, buttermilk, sugar, eggs, and vanilla. Add pecans. Add candied fruits (optional). Bake in greased and floured Bundt pan 55 to 60 minutes at 325°.
Scald milk; stir in sugar and butter. Cool mixture to lukewarm. Sift 1 cup flour with soda and salt. Add to milk, beating with a wooden spoon until mixture is smooth. Beat in sourdough starter and 1 1/2 cups flour to make a dough easy to handle. Turn out onto lightly floured board and knead for about 8 minutes or until smooth. Put dough in greased or oiled bowl, turning to grease surface lightly. Cover with towel and let rise in warm place until doubled (it rises very slowly).
Boil sugar, milk, butter and cocoa for 1 1/2 minutes. Remove from heat and add remaining ingredients. Beat until blended and drop onto wax paper. Let cool.
Put all ingredients through food chopper. Cook until tender. If thick, add more vinegar. Cook on simmer for 30 minutes.
Dissolve yeast in water and add sugar, salt and egg. Add mixture to 1 1/2 cups flour and add shortening. Add the remaining 1 1/2 cups flour and grease the top. Let rise to double in size and punch down to take out desired amount. Make into rolls and let rise. Bake at 400° until ready. Mixture can be put in refrigerator for up to 4 days.
Melt chocolate chips and margarine. Mix in nuts and marshmallows. Roll out on waxed paper. Let cool; cut.
Place foil baking liners in 12 muffin pan cups. In a large bowl, mix the cheese until smooth. Beat in eggs, sugar, milk, flour, lemon peel and extract until well blended. Spoon into cups. Arrange almonds on cupcakes. Bake 30 minutes at 375° or until set. Cool on wire rack. Spoon jam into center of each cooled cupcake.
Melt margarine in a large Pyrex dish. Mix flour, sugar and baking powder. Add milk. Stir with a fork. Knead on floured wax paper 10 times. Roll to 1/2-inch thick. Cut in sticks 3/4-inch wide; roll in melted butter. Bake at 450° until brown (15 minutes).
Mix well. Pour in 2 pie shells. Bake 45 minutes at 325°.
Melt butter; saute onion in small saucepan until tender but not browned. Add yogurt and water; blend well and heat until very warm, nearly 120°.
Combine peaches, sugar, flour and nutmeg in a Dutch oven; set aside to allow syrup to form, about 15 minutes. Bring peach mixture to a boil; reduce heat to low and simmer 10 minutes or until peaches are tender. Remove from heat and stir in vanilla and margarine.
Preheat oven to 350°. In large bowl, combine all ingredients except cheese. In large shallow baking pan, shape into loaf with cheese in center, sealing edges tightly. Bake 50 minutes or until done. Top, if desired, with additional spatini spaghetti sauce. Makes 6 to 8 servings. "Buon appetito."
Steep tea bags in 8 cups water. Set aside. Mix cinnamon sticks and cloves in remaining water; bring to a boil and add sugar. Bring to a boil again for 3 to 5 minutes. Strain and mix with tea. Add orange juice, lemon juice and pineapple juice. Heat to almost boiling (a crock-pot works great; mixture can also be stored in a refrigerator and then heated at serving time.)
Brown beef in hot oil. Add garlic and cook until yellow. Add soy sauce, salt and 1/4 cup water. Lower heat and cook for approximately 45 minutes (check to see if more liquid is needed). Add vegetables, except tomatoes, and cook for 15 minutes.
Thaw shrimp and chop. Melt cheese and soup on low heat. Add pepper, onion and shrimp. Dissolve gelatin in 2 tablespoons hot water. Mix and stir. Let cool. Add mayonnaise and salt. Pour into mold and refrigerate.
Cut biscuits in fourths. Mix sugar and cinnamon. Coat biscuits with mixture and layer in Bundt or ring pan.
Optional: Carrots, cauliflower, broccoli, radishes and sprouts.
Chill all ingredients except pudding and nutmeg before mixing. Mix together pineapple, dry pudding and milk. Mix until thick. Fold in sour cream. Sprinkle with nutmeg. Chill. Nut meats may also be added.
Cook and stir over medium heat until thick, about 12 minutes. Add 1 1/3 cup coconut and 1 cup chopped pecans. Beat until light and spreadable.
Blend together until well blended. (Add a little milk, if needed.) Pour into greased 2-quart casserole. Bake at 350° for 45 to 55 minutes. Can be refrigerated ahead and baked later.
Cream sugar, cream cheese and butter. Alternately add eggs and flour, blending thoroughly. Add flavorings. Pour into greased and floured Bundt pan. Bake at 325° for 1 hour. Turn off oven; let cake cool 15 minutes before removing from oven.
Brown hamburger, onion and green pepper, then mushrooms and ripe olives as desired. In kettle, combine and boil tomatoes, tomato sauce and water, then add spaghetti (long). As much as you can hold in your hand, break in half. Add meat mixture and cook until done.
Combine sugar, flour (add flour as needed before and after eggs are added), baking powder and lard. Work with hands until crumbly. Then add eggs, flour and vanilla; work again until hand rollable. Shape cookies into balls, sticks and twist.
Combine ingredients except buns. Fill buns; wrap in aluminum foil. Place in slow oven (250°) about 25 to 30 minutes.
Combine eggs, raisins and vanilla and let stand for 1 hour, covered with plastic wrap. Cream together butter and sugars. Add flour, salt, cinnamon and baking soda to sugar mixture. Mix well; blend in egg-raisin mixture and oatmeal. Dough will be stiff. Drop by heaping teaspoonful onto ungreased cookie sheet or roll into small balls and flatten slightly on cookie sheet. Bake at 350° for 10 to 12 minutes or until lightly brown.
Mix all ingredients until well mixed. Bake in layers at 350° approximately 30 to 35 minutes.
In Corning Ware, place your favorite pieces of chicken. Cover with sauce, salt and pepper. Cook in 300° oven (covered) until tender.
Combine egg yolks and sugar. Beat at high speed until mixture is thick and piles softly. Add cheese and salt, then mix in flour, one tablespoon at a time. Add just enough flour to form a dough. (Dough will be sticky.)
Put a layer of chips on bottom of a large casserole or baking dish. Spread chopped chicken over chips. Heat broth, soup, chiles, onion and mushrooms. Remove from heat. Add sour cream and pour over chicken. Sprinkle grated cheese over top. Bake for 30 minutes at 350°. Line edge of casserole with remaining corn chips.
Sift dry ingredients. Add fruit cocktail, egg and oleo and mix. Pour in greased and floured pan. Sprinkle with brown sugar or cinnamon and sugar. Bake at 350° for 45 minutes.
Mix water, sugar and cornstarch in a pan. Bring to boil stirring constantly until clear. Remove from heat. Add Jello. Spread a little on bottom of pie shell. Add strawberries. Pour Jello mixture on top. Chill.
Mix all ingredients together. Beat 5 minutes at medium speed. Pour into greased and floured 9 x 13-inch pan. Bake at 325° for 40 to 50 minutes. Cool before cutting.
Stuff jalapenos with grated cheese and boiled shrimp. Wrap with a strip of bacon and secure with toothpick. Grill on charcoal grill with peppers wrapped in foil; punch holes in the foil.
Soften cream cheese to room temperature. Spread in heatproof dish. Spread with heated meat chili. Place shredded Cheddar over chili. Garnish with finely chopped green onions. Serve with tortilla chips.
Dump vegetables into pot. Add water. Sprinkle dry mix over top. Stir	to blend. Cook until vegetables are tender. One-half cup equals 1 vegetable exchange.
In large skillet, heat oil. Add onion and garlic; saute 3 or 4 minutes. Add hamburger; cook until meat is thoroughly cooked. Now add broth, paste and mustard. Blend and bring to a boil. Lower heat; cook 8 minutes, partially covered, stirring occasionally. Toss with macaroni and parsley.
Beat well with mixer. Add Cheddar cheese and blend. Freeze 30 minutes. Shape cheese into 2 balls. Roll into nuts. Refrigerate.
Brown beef; drain. Put in casserole dish top with soup, cheese and tater tots. Bake 350° for 1 hour.
Scrub potatoes; cook in jackets in boiling water until tender. Peel, press through ricer and measure (packed lightly). For 4 cups of potatoes, add 2 cups flour.	Add eggs and salt; mix well. Divide mixture into small portions. Roll each portion with palms of hands on lightly floured board to a rope 1 inch thick. Cut into half inch slices. With floured finger press indentation in side of each. This little cup will hold sauce when serving. Drop gnocchi, a few at a time, into boiling salted water. When gnocchi rise	to surface remove from water with slotted spoon. Serve with your favorite tomato sauce. Serves about 8.
Brown rice in oil, stirring constantly; add onion, celery and hamburger and continue browning. Drain all grease. Add remaining ingredients. Cover and simmer 45 minutes or until the rice is tender.
Grind onions, tomatoes and green peppers. In a large bowl combine ground vegetables, beans, cauliflower and corn. Sprinkle pickling salt. Let stand overnight. Rinse and drain.
Melt cheese in pan over hot water. Heat soup with all remaining ingredients except egg. Add soup mixture to cheese. Add egg and mix thoroughly over hot water for 5 minutes. Serve on toast or crackers. Keeps for several weeks in refrigerator.
Dredge chops in mixture of flour,salt,dry mustard and garlic powder. Brown in oil in large skillet. Place browned chops in crok-pot and add soup. Cover and cook 6-8 hr. low setting, then high for 3 1/2 hr.
Brown hamburger with onion. In a large casserole, mix together with beans, tomatoes and potatoes. Bake at 350° for 1 hour. (Potatoes can be precooked to speed up baking.)
In blender, combine cold coffee, milk, ice cream, fudge sauce and peanut butter. Blend 1 minute or until smooth. Pour in tall glasses. Sprinkle cocoa on top.
Beat all ingredients together and put in greased and floured pans. Bake at 350° for 1 hour or until toothpick inserted comes out clean.
Place butter, green pepper, onion and beef into a 2-quart casserole dish and brown over medium heat. Add the peas and mushrooms or substitute tomato sauce for the mushrooms.
Mix all ingredients, but popped corn, in saucepan. Cook to 250°. Pour over popcorn. Shape into balls or break into bite-size pieces.
Cook carrots in skins and peel. Place in bottom of dish. Cover with preceding mixture. Let stand 24 hours before serving. Can be refrigerated for two weeks.
Extract juice from orange (1/2 cup), cantaloupe (1/2 cup) and lemon (1 tablespoon), using juice extractor. Pour fruit juices over ice. Stir before serving. Makes 1 serving.
In large pot brown small meatballs with onion. Cook until onion is tender; drain. Salt and pepper to taste. Mix in remaining ingredients. Bring to boil; reduce heat. Cover and simmer for 15 minutes or until vegies are tender.
Coat with mixture of flour, salt and pepper. Place bacon and onion in a 2-quart casserole. Cook in microwave, covered, on Full power for 8 to 10 minutes or until bacon is almost crisp. Remove bacon and onions. Add liver to bacon fat. Cook on Full power for 5 to 7 minutes or until liver is no longer pink. Turn liver over halfway through cooking time. Put onions and bacon on top of liver. Cook on Full power for 1 minute or until heated through.