HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour boiling water over tea, brew 4 minutes, stir and strain into a large container. Add honey and stir to dissolve. Add fruit juices and rum. Chill. When ready to serve, pour into punch bowl and add ginger ale. Serves about 40.
Bring apple juice to a boil in a medium size saucepan. Add rice, cover and simmer 15 minutes. Add raisins and simmer, uncovered, for 5 to 10 minutes longer or until water is absorbed. Beat eggs until lightly mixed. Stir in milk, lemon rind and vanilla. Combine with rice mixture. Pour into 1 1/2-quart casserole. Sprinkle with nutmeg. Bake at 325° until firm, about 50 to 60 minutes. Serve warm or chilled. Yields 6 servings.
Beat eggs in mixer bowl. Blend in sugar, margarine and vanilla; beat until sugar is dissolved. Combine dry ingredients. Stir into egg mixture until flour is moistened and batter is smooth. Fold in pears and nuts.	Pour into 9-inch greased microproof	pan. Microwave on Medium-high for 12 minutes. Cool and cut into squares.	Makes 16.
Soak roll or slice of bread and remove excess water. Mix with meat and egg and add salt and pepper to taste. Add onion and parsley (in desired amounts) and mix well. Shape into patties; dip in flour and fry in hot fat.
Place cabbage in greased baking dish. Brown hamburg with onion; drain. Stir in 1/2 cup uncooked rice. Place meat and rice mixture on cabbage. Cover with tomato soup and water. Cover with foil; bake 1 hour at 350°. Must cover so rice and cabbage cook.
Combine all ingredients except ginger ale and chill. Just before serving, add ginger ale.
Mix the chicken soup, mayonnaise, lemon juice and curry powder together. Put layer of chicken and a layer of broccoli in dish. Repeat. Pour mixture over. Top with bread crumbs and grated cheese. Bake at 400° until brown.
Cook broccoli until tender, drain. Cut up cheese and add to broccoli. Heat over low heat until it melts. Pour into casserole dish. In skillet melt butter and crumble crackers into this. Then place crackers on top of broccoli. Bake until bubbly in 450° oven or until brown on top.
Blend all ingredients in a blender until smooth. Serve over pasta. Makes 1 cup.
Melt butter in large saucepan over medium heat. Add mushrooms and onion and cook, stirring often, 5 minutes or until onions are tender. Stir in mushroom soup and remaining ingredients, stirring often. Bring to a boil, reduce heat and simmer for 25 minutes. This is so good!
Brown ground beef and drain grease. Cook celery, green pepper and onions; add to beef. Add rest of ingredients to beef mixture and simmer for 30 minutes. Yields 1 gallon of sauce.
Heat oven to 350°. Mix dry cake mix, butter and 1 egg until crumbly; reserve 1 cup. Pat remaining mixture in ungreased oblong pan, 13 x 9 x 2-inch. Bake until light brown, 15 minutes. Beat 2 eggs, granulated sugar, baking powder, salt and lemon juice until light and foamy. Pour over hot layer; sprinkle with reserved mixture. Bake until light brown, 10 to 15 minutes. Sprinkle with powdered sugar. Cool; cut into bars.
Mix shortening, sugar and boiling water in bowl. Let stand until cool or lukewarm. Stir in eggs and dissolved yeast. Add to mixture. Stir in flour; add salt. Work with hands for 30 minutes. (This is now done by the mixer on low before all flour is added.) Grease a bowl and place the dough into it. Use a very large bowl to allow for raising. Cover with a wet cloth and a loose-fitting lid. Leave in refrigerator overnight.
Cook zucchini until soft, then mash. Saute onion with garlic salt in margarine. Add to zucchini with cheese and beaten egg yolks. Fold in beaten egg whites. Bake at 350° for 45 minutes. Sprinkle toasted bread crumbs on top.
Brown ground beef with seasoning. Remove from pan; don't drain! Cook onion and bell pepper until tender in same pan. Add cooked ground beef to onion and bell pepper. Stir in cooked rice. Put on low heat and cover. Cook for 15 minutes, stirring occasionally.
Mash cream cheese until soft; stir in cran-orange relish, pickle relish, olives and deviled ham. Season with salt and pepper. Spread mixture evenly on ham slices. Roll up ham securely, starting at one of the shorter sides. Chill rolls 1 hour, seam side down. Cut each roll into 5 crosswise slices. Chill, covered, until ready to serve. Place toothpicks nearby. Makes approximately 50.
Brown chicken pieces in butter in a skillet. Place chicken in an ovenproof casserole. Cover completely with lime or lemon slices. Sprinkle with salt and pepper. Cover tightly with foil. Bake at 325° for about 1 1/4 hours or until chicken is tender. Serve plain or with Red Chili Sauce. Makes 4 servings.
In a large pan, cook all together; simmer for 1 hour. Put into shallow dish and sprinkle with cinnamon and nutmeg. Chill for 2 hours before serving.
Spread cream cheese in pan. Spread chili over cream cheese. Pour salsa over top. Bake in a 350° oven until bubbly.
Preheat oven to 325°. Spray tube pan or Bundt pan heavily with nonstick cooking spray (pan should hold 6 cups). Combine first 4 ingredients. Set aside. With electric beaters, beat butter and sugar until light and fluffy. Beat eggs in one at a time and beat well. Stir in lemon juice and extract. Beat in dry ingredients. Fold in poppy seed. Spread in pan and bake slowly at 325° for an hour, or until toothpick comes out clean when inserted into middle of cake. Cool on rack 15 minutes. Remove from pan and let stand covered, overnight, before serving. Serves 16 to 20.
Dissolve jello in boiling water. Add the marshmallows, keeping the liquid hot until marshmallows dissolve. Allow mixture to cool. Mix celery, nuts and cream cheese in a bowl. Add salad dressing and mix well. Add pineapple and juice. Stir. Add jello mixture and mix thoroughly. Chill until mixture starts to mound on a spoon. Add Cool Whip and mix. Pour into a mold and refrigerate several hours or overnight until set.
Brown beef roast. Add bouillon, peppercorns and oregano. Bake at 350° for 3 hours. Slice thinly. Serve on buns.
Beat eggs; add remaining ingredients. Pour into greased 8 x 8-inch Pyrex dish. Bake 30 minutes at 350°. Cool and cut in 1-inch squares. Makes 64 appetizers.
Cut meat into serving portions. Mix flour and salt; pound into meat. Brown meat in small amount of hot shortening. Place meat in shallow baking dish. Blend remaining flour with drippings in skillet. Add remaining ingredients except cheese. Pour over meat; cover and bake at 350° for 2 hours or until tender. Top with cheese.
Mix first 6 ingredients together and spread 1/2 the mixture in a 9 x 9 inch pan. Chill until firm. Then spread over chilled gelatin, 6 oz softened cream cheese and 1 cup sour cream, which has been creamed together. Add remaining salad mixture and re-chill until firm. Cut in squares and serve. Serves 12.
Cut shortening into flour, mixed with baking powder and salt. Use milk to make a stiff dough (3/4 cup is sufficient). Shape into dumplings by rolling very thin and cut as desired. Drop into boiling chicken broth and cook 12 to 15 minutes, slowly. Cook in covered pot, but do not stir or remove from pot until ready to serve.
Dredge 3/4 cup flour into cut up fruit and cut up nuts. Set aside.
Mix sugar, oil and eggs. Add figs and dry ingredients. Bake 1 1/2 hours at 300° or until done. Can be baked in tube or Bundt pan.
Place chicken in a 9 x 13-inch casserole. Sprinkle Veg-All vegetables over top. Bring soup and broth to a boil. Pour over chicken and vegetables. Combine flour, oleo and buttermilk. Spread or spoon over chicken. Bake at 350° for 40 to 45 minutes or until brown.
Mix cornbread mix and stuffing mix together. Add crumbled bread. Mix butter, onions and celery together. Add to bread mixture. Add broth to make a soft mixture. Add chopped eggs, salt and pepper. Also, if you like, add a dash of sage. Bake at 350° for 45 to 60 minutes in a flat cooking pan.
Mix together in a saucepan flour, salt and alum. Boil water and salad oil in another pan. Pour over dry mixture. Mix well. Knead when cool. Add choice of food colors. Store in tight container. This is fun stuff. Try it with the kids.
Scrub potatoes and boil until done. Cool, peel and mash. Add sugar and salt. Make into patties like small hamburgers; flatten out. Put large marshmallow in center. Put another patty on top. Press edges together. Press into graham cracker crumbs on both sides. Fry in skillet with a little margarine on both sides until brown. Cool slowly until marshmallow sets.
Scoop sherbet into punch bowl. Pour chilled pop into punch bowl. Ladle into punch cups.
Mix all together; form into 4 to 6 logs. Wrap with Saran Wrap; place in freezer bag. Freeze and have ready for unexpected guests. Remove from freezer, slice and place on cookie sheet. Bake at 350° for 10 to 15 minutes. Serve warm.
Blanch ribs in a large kettle of simmering water for 30 minutes. Drain. While ribs blanch, in a large saucepan, cook the onions and garlic in the butter over low heat, stirring, for 15 minutes until softened. Add the tomato sauce, brown sugar, soy sauce, vinegar and chili paste, if desired. Simmer, stirring occasionally, for 30 minutes. Arrange ribs in a shallow baking dish. Spoon sauce over the ribs. Bake at 375° for 20 minutes. Reduce oven temperature to 350°. Brush with sauce. Bake 20 minutes more. Turn meat over. Brush again with sauce and bake another 20 minutes. Serve hot or slightly cooled.
Roll into balls. Roll in egg, then in crushed Ritz crackers. Fry slowly until done.
Mix butter, mustard, onion, relish and poppy seed with ham and cheese pieces. Spread thickly on both sides of buns. Wrap in foil and bake until warm. Can also use smaller rolls, even dinner rolls and serve as appetizers.
Grease a 13 x 9-inch casserole dish. Beat eggs and add milk, salt and mustard. Add other ingredients and mix well. Pour into dish. Cover and refrigerate overnight. Bake in a preheated oven at 350° for 45 minutes or until firm.
Cream 1/2 shortening, 1 cup sugar. Add 1 egg, blend well. Add flour mixture and blend well. Drop by teaspoon full on cookie sheet. Bake 8 minutes (do not over bake). Remove from oven and press 1/2 marshmallow (cut side down); return to oven and bake 2 minutes more. When cool ice with chocolate icing.
Preheat oven to 325°. Sift an ample amount of Softasilk cake flour onto a square of paper. Measure and sift first 4 ingredients into a mixing bowl. Make a well and add in order the oil, egg yolks, cold water, vanilla and lemon rind. Beat with spoon until smooth. Measure eggs whites and cream of tartar into a large mixing bowl. Whip until whites form very still peaks. Do not underbeat! Pour egg yolk mixture gradually over whipped egg whites, gently folding with rubber scraper just until blended. Do not stir! Pour into ungreased 10-inch tube pan 4-inches deep immediately. Bake for 55 minutes in a slow moderate oven (325°), then increase to moderate oven (350°) for 10 to 15 minutes or until top springs back when lightly touched. Immediately turn pan upside down, placing tube part over neck of funnel or bottle. Let hang, free of table, until cold. Loosen from sides and tube with spatula. Turn pan over and hit edge sharply on table to loosen.
Place soy sauce in a shallow dish. Add chicken, turning to coat. Remove chicken from soy sauce; discard soy sauce.
Beat all ingredients together and put into muffin cups. Bake in 350° oven for about 20 minutes. Dip into melted butter, then in a cinnamon-sugar mixture. Makes 15 donuts.
Put all ingredients and 3 tablespoons of bacon grease and 3 strips of uncooked bacon. Bake for 1 hour at 350°.
Mix ingredients together and press into ungreased 9 X 13 pan. Bake 15 to 20 minutes at 350°.
Place ingredients in greased casserole. Grate sharp cheese over top last 10 minutes. Bake at 350° for 30 minutes. (May be halved.)
Combine buttermilk and baking soda; stir and allow to become foamy. Set aside. Sift flour and then measure amount needed for recipe. Add baking powder to flour and set aside. In a large mixing bowl, cream the margarine and sugar. Add beaten egg yolks, vanilla, buttermilk and salt; mix. Add flour mixture a little at a time; beat well. In separate bowl, beat egg whites until stiff. Fold into batter. Pour batter into 3 greased and floured round cake pans. Bake in a 350° oven until done. Cool. Frost with Seven Minute Frosting.
Add noodles to boiling, salted water. Boil 10 minutes. Drain well. Combine noodles, celery, onions, pimiento, corn flakes, salt, pepper, tuna fish and fish liquid and oil. Mix melted fat and flour; stir until smooth. Mix milk and water; add to flour mixture. Heat to boiling point. Boil 5 minutes or until thick, stirring constantly. Pour over fish and noodle mixture; mix well. Pour into well-greased baking pans. Bake in moderate oven at 375° for 40 minutes. Yields 100 servings, 1/2 cup each.
Place spaghetti in buttered 9 x 12 baking dish. Pour 15 ounce can of tomato sauce over spaghetti. Brown beef with oregano; drain and sprinkle over sauce. Layer with mushrooms, olives, onions and pepperoni. Pour 8 ounce can tomato sauce over all. Sprinkle with cheese. Bake at 350° for 1/2 hour.
Mix margarine, flour, vanilla, pecans and powdered sugar. Shape into crescents. Place on ungreased cookie sheet. Bake at 350° until slightly brown, 20 to 25 minutes.
Mix all ingredients. Put in casserole dish. Crumble 1 stack Ritz crackers. Melt 1 stick butter. Pour over crackers. Bake at 350° for 30 minutes.
Make a cream sauce with the butter, flour, milk, salt and pepper. Put salmon into bowl and add the sauce and lemon juice; mix well with fork until salmon is well broken. Set aside and when cold, mold into desired shapes; roll in bread crumbs, then dip in egg, beaten with 1 tablespoon cold milk, then in bread crumbs. Fry in deep hot fat.
Sprinkle yeast in water; let stand a few minutes, then stir until dissolved. Pour hot milk over butter. Add sugar and salt. Cool to lukewarm. Add yeast, eggs and half the flour. Beat well. Add enough more flour to make a dough that will not stick to bowl. Turn out on a floured board and knead lightly. Put in greased bowl. Cover and let rise until double, about 1 1/2 hours. Punch down and turn down on board. Shape into balls. Let rise until double. Brush with butter. Bake at 425° approximately 20 minutes.
Mix sauteed onion, flour, ham and cheese and spread in pie shell. Combine the remaining ingredients and pour over the mixture in the pie shell. Bake at 375° for about 35 minutes. Do not overcook. Let set about 5 to 10 minutes before cutting.
Cream shortening and sugar; add eggs one at a time. Add alternately the milk and the flour. Add flavoring. Mix well. Bake in tube pan at 350° for 1 hour or until done.
Sift together flour, soda, baking powder and salt into mixing bowl. Stir in rolled oats, walnuts and dates. Combine the beaten egg, sugar, sour cream and molasses. Beat well. Add to dry ingredients, stirring just until moistened. Place in 8 1/2 x 4 1/2 x 2 1/2-inch loaf dish. Bake in moderate oven at 350° for 40 to 45 minutes. Remove from dish and cool on rack. Cut in thin slices to serve. Makes 1 loaf.
Combine all ingredients in a glass bowl. Pour over meat that has been placed in a glass dish. Marinate meat for 6 to 8 hours, turning meat every 1 to 2 hours.
Mix ingredients together. Make into ball and bake at 350° for 10 minutes. Do not brown.
In a large mixing bowl, beat butter with electric mixer at medium speed about 30 seconds. Add powdered sugar, about half the flour and half of milk and the vanilla to the butter. Beat until thoroughly combined. Beat in remaining flour and milk. Stir in nuts. Drop dough by teaspoon 2 inches apart on ungreased sheet. Sprinkle with sugar. Lightly press a pecan half on top of each cookie. Bake at 375° for 8 to 10 minutes. Cool on cookie rack. Makes 48 cookies.
Shake all ingredients in tightly covered jar. Refrigerate at least 2 hours to blend flavors. Shake before serving. Makes about 1 1/2 cups.
Cook meat and onion until crispy brown. Drain well. Add other ingredients and simmer. Serve on buns.
Combine butterscotch chips and butter in a 2-quart glass dish. Cook, uncovered, 2 to 3 minutes, at power control 7, until melted. Stir in marshmallows. Cook, uncovered, 2 to 3 minutes, at power control 7, until marshmallows are softened; stir until smooth. Stir in cereal. Press into a buttered 8 x 8 x 2-inch square glass baking dish. Let stand until cool and set; cut into squares.
Dissolve gelatin in boiling water. Add frozen strawberries to gelatin mixture; stir as they dissolve. Add pineapple and bananas. Place 1/2 of mixture in dish; chill until firm. Spread sour cream over chilled layer. Add remaining strawberry mixture; chill until firm. If not using promptly, banana slices should be dipped in lemon juice to prevent darkening. NutraSweet gelatin may be used.
Brown spareribs on all sides. Brown onion in butter. Add remaining ingredients and cook slowly until flavors are blended, about 15 to 20 minutes. Pour sauce over spareribs. Bake 1 1/2 to 2 hours or until done at 350°.
Mix all ingredients together in blender, except egg whites. Cook mixture in double boiler until thick, stirring several times. Pour into a cooked pie shell. Beat egg whites, spread on pie and bake in a 350° oven for about 10 minutes.
Crush vanilla wafers. Cut candied fruit into small pieces. Mix all ingredients except milk and marshmallows. Melt marshmallows in milk and mix with other ingredients. When well mixed, pack in buttered Bundt pan or small loaf pan. When cool, remove from pan.
Cut chicken in bite-size pieces and put in bottom of casserole dish. Sprinkle with pepper and garlic powder. Mix sour cream and soup. Pour over casserole. Melt oleo with broth; add stuffing. Pour over chicken mixture. Bake at 350°, covered, for 45 to 60 minutes.
Mix cream cheese with sour cream until smooth. Mix in 1/2 jar taco sauce. Spread mixture into 9 x 9-inch pan. Take rest of taco sauce and spread over top of mixture evenly, then layer tomatoes (chopped) with chopped lettuce and Cheddar cheese on top. Serve with tortilla chips.
Brown pork chops on both sides in oil. Place in a baking dish. Cook noodles and drain. Add onion, ketchup and water to noodles. Mix together and spread over pork chops. Cover with bread crumbs. Bake at 350° for 1 hour or until top has browned. Makes 4 to 6 servings.
Sift flour and salt in a large bowl. With pastry blender, cut in shortening until mixture resembles small peas. Add water and butter flavoring; toss with fork until moistened and mixture starts to form a ball. Gather dough into a ball; divide in half. On a lightly floured surface, roll out 1 portion to 1/8-inch thickness. Using plastic lid or plate as a guide, cut into four 6-inch circles. Repeat with remaining dough. Gently knead scraps together. Roll out and cut 2 more circles to make a total of 10.
Combine shortening and salt. Add 1/2 cup brown sugar and 1 cup flour. Press into an 8 x 12 x 2-inch pan. Bake at 325° for 15 minutes. Add 1 cup brown sugar and 1 teaspoon vanilla to beaten eggs. Beat until thick and foamy. Add 2 tablespoons flour, baking powder, salt, coconut and nuts. Mix well. Spread over baked mixture. Return to oven and bake an additional 25 minutes. Cool.
Scald milk. Let cool; when lukewarm, add yeast dissolved in a little warm water. Add sugar, salt, shortening, raisins, eggs and enough flour to make a soft batter. Takes about 7 to 8 cups flour. Let rise until double the amount. Cut down, then fry in deep fryer. Drop by tablespoon in deep fryer, dipping spoon in cold water each time to prevent batter sticking to spoon. Turn dough balls over and fry for only a few minutes. Sprinkle with brown sugar and cinnamon or powdered sugar. Makes about 60.
With clean hands, mix egg with ground beef in a bowl. Add other ingredients. Bake in a loaf pan at 350° for about 1 hour.
Mix dry ingredients. Add milk; mix well. Add beaten egg yolks, butter and vanilla. Cook in top of double boiler until thick. Pour in prebaked pie shell or graham cracker shell.
Mix all ingredients and put in 8 x 14-inch casserole dish. Top with cheese and bake at 300° for 25 to 30 minutes. Freezes well.
Cook broccoli according to package directions. Saute onion and celery in butter. Mix broccoli, soup, Cheez Whiz and rice. Season well. Add celery, onion and butter. Pour into casserole dish. Top with bread crumbs (crushed saltine crackers are a good substitute). Bake at 350° for 30 to 45 minutes.
Frank Hart's Grandma Gregory taught Frank to make this for an afternoon snack when school was over. It sounds different and looks different, but the taste is unique.
Saute onion and green pepper in butter until onion is soft. Remove from heat and mix with other ingredients. Blend well. Shape into loaf and place into 10 x 14-inch baking pan. Bake at 350° for 1 hour.
Generously grease small cup muffin pan. Separate rolls into 12 equal pieces. Cut each in half; press each half into bottom and sides of muffin cup. Divide shrimp evenly among pastry shells. Beat together egg, cream, onion, salt, dill and cayenne until well blended. Using about 2 teaspoons for each, divide among shells, sprinkling cheese over tops. Bake, uncovered, at 375° for 20 minutes or until edges are brown. Cool 5 minutes to serve warm.
Stir dressing and buttermilk until well blended. Use a 3-quart bowl and layer 1/2 of all ingredients. Then put 1/2 of dressing mixture. Repeat with remaining ingredients and finish with the rest of the dressing mixture. Cover and chill for 2 hours.
Cream together the first six ingredients. Mix in flour. Stir in oats. Drop by teaspoonfuls onto greased baking pan. Cook 7 to 8 minutes (cookies won't appear done). Remove from oven and let cool before removing from pan.
Mix flour, oats, cinnamon and set side. Cream margarine and sugar. Add egg and vanilla. Mix pumpkin and flour mixture alternately. Add chocolate chips. Drop a spoonful onto a cookie sheet and bake at 375° for 10 to 15 minutes.
Mix together, except butter. Put butter on top. Bake at 350° for 1 hour uncovered.
Put fruit in cake pan (fresh, frozen or canned). Add tapioca or flour to thicken juice. Put in oven to heat until topping is made.
Cook macaroni, following box directions. Drain and place in buttered casserole dish. Pour in small can of tomato sauce and mix.
In a large, buttered bowl mix popcorn and peanuts. In a heavy saucepan cook sugar, Karo and margarine. Boil 10 to 15 minutes, stirring constantly to hard crack stage. Remove from heat. Add vanilla. Pour over popcorn mixture and stir until mixture sticks together. Spread into a large flat lightly greased pan and cool. Break in pieces to serve.
Saute fresh mushrooms and onion. Place with gluten in 9 x 13-inch greased casserole. Cover with sauce made from remaining ingredients. Bake at 325° for 1 hour.
Layer ingredients as listed in large bowl (or container). After lettuce is added, drizzle dressing over top. Completely cover (this will drain through veggies). After chilling for an hour, add cheese to top and garnish with olives, peppers and paprika and crushed chips around to edge of salad. Serves a bunch. Serve with remaining chips.
Preheat oven to 350°. Grease 9-inch square pan. Combine cookie mix, lemon peel and cinnamon in a large bowl. Add contents of buttery flavor packet from mix and egg white. Stir until thoroughly blended. Press half of the dough into pan. Spread with preserves. Make ropes with remaining dough to form lattice top over preserves. Bake at 350° for 30 to 32 minutes or until golden. Cool completely. Dust with confectioners sugar. Cut into bars. Yields 16 bars.
Mix together well the butter, egg and sugar. Fold in drained pineapple and nuts. Layer dish or bowl with cracker crumbs. Add filling; add whipped cream. Sprinkle with cracker crumbs. Serve chilled (approximately 2 hours).
Peel and slice potatoes. Cook to almost done. Cut bacon in small bits and fry crispy. Into bacon drippings, fry onions. After onions are done, mix water, vinegar and sugar to onion mix and put in green peppers. Cook until boiling. Thicken slightly with cornstarch, then add bacon and potatoes. Taste to see if you need more sugar or vinegar or salt.
Place broth and tomatoes in crock-pot. Start on high. Meanwhile saute beef, onion and pepper. Add frozen vegetables, remaining chopped vegetables and sauteed ingredients. Reduce heat to low setting. Simmer 6 to 8 hours. Serve with crusty bread or biscuits. Bon appetite!