HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine fruit juices in punch bowl. Add ice. Pour in chilled 7-Up slowly. Ice may be colored to match punch by adding a few drops of food coloring to water before freezing. Yields 30 (4 ounce) servings.
Mix pineapple and whipped topping. Fold in the apples, candy and peanuts. Chill covered until serving time.
Stir all ingredients together and put down in pan. Do not grease pan. Bake at 350° for 45 minutes. Turn out of pan immediately.
Mix mayonnaise, sugar, vinegar and milk together in a blender. Pour over cucumbers and onions. Let sit a day or two.
Layer chips in bottom of casserole dish. Next add the browned and drained ground beef. Spoon Ranch Style beans on top of beef. Mix together the chicken soup and Ro-Tel tomatoes. Layer this on top of the Ranch Style beans. Cover with the grated cheese. Bake at 350° about 30 minutes.
Put in greased pan all ingredients and top with 2 cups rolled corn flakes and 1/4 stick melted butter. Bake at 350° for 45 minutes.
Mix all ingredients and chill. Serve on Pepperidge Farm party bread or toasted bread.
In large bowl, place popcorn. In 1-quart saucepan, melt butter over low heat (2 to 3 minutes). Follow directions for desired variation. Serve immediately.
Set aside first 3 ingredients. Cream margarine and peanut butter. Gradually add sugar. Gradually add brown sugar. Cream well. Add egg and vanilla. Beat well. Add dry ingredients slowly. Mix well. Shape into balls. Place on ungreased cookie sheets. Bake at 375° for 5 to 8 minutes. Remove from oven. Add Kiss and press. Bake 2 to 5 minutes.
Boil the first 8 ingredients until raisins are soft. Cool and add the next 3 ingredients. Bake in loaf pan at 300° for an hour or until done.
Using food processor: Mash bananas. Add eggs and blend. Add dry ingredients, blend. Add the walnuts and pulse once or twice. Add blueberries and fold in by hand. Do not process. Put in nonstick muffin tin, 1/2 full and bake at 375° for 15 to 20 minutes. Muffins freeze well, too!
Dice cheese into 1-inch squares. Put into large bowl. Melt in microwave for 2 minutes and stir. Continue until melted. Add Ro-Tel tomatoes and heat for 2 more minutes. Stir well. Serve with tortilla chips. Enjoy!
Mix goose meat with onions, garlic, salt, pepper, thyme, marjoram, eggs and flour. Prepare a good meat dough. Tasteful.
Mix powdered sugar, butter, egg and vanilla. Beat 15 minutes. Spread out in pie shell. Next, layer sliced bananas, then crushed pineapple. Spread Cool Whip over this; sprinkle with pecans and diced cherries. Chill overnight.
Brown sausage and cut into slices. Cook the noodles. Mix all ingredients and pour into a casserole. Cover and bake at 350° for 40 minutes.
Beat eggs; combine with all ingredients. Pour into casserole. Bake at 350° for 1 hour.
Mix all ingredients. Pour in hot greased iron skillet. Bake at 350° for 30 minutes or until golden brown on top.
Slice angel food cake into 3 layers. Make a custard from orange juice and rind, lemon juice and rind, sugar and eggs. Cook until gets to custard stage; cool. Whip heavy cream and fold orange mixture into it. Put filling between layers of cake and spread over entire cake. Keep refrigerated.
Melt oleo in 2-quart casserole dish. Grease sides and bottom. In separate bowl, mix sugar, flour, milk and vanilla. Add melted oleo. Stir well and pour back into greased casserole. Batter will be thin. Spoon cherries on top. Do not stir in. Bake at 350° for 30 to 35 minutes.
Cut peppers into 2-inch pieces. Thread pepper pieces and mushrooms on 4 (6-inch) skewers. Brush with dressing. Cook over medium coals for about 6 minutes, basting with more dressing and turning after 3 minutes. Yield: 4 servings.
In a large dutch oven pan add first 7 ingredients. Warm on medium/low heat. Cook spaghetti, a little under cooked is good. Add spaghetti to mixture. Pour in 9 x 13 pan, lightly greased. Sprinkle top with parmesan cheese. Bake at 350° for 20 minutes. Serve with garlic bread.
Cream butter and sugar. Add well beaten eggs. Add sifted dry ingredients, flavoring, nuts and fruit. Mix well. Line tube pan with heavy paper. Grease paper. Pour batter in pan and bake for 2 1/2 hours at 250° or until done.
Place chicken in shallow pan, meat side up. Sprinkle onion, rosemary, paprika and pepper over chicken. Blend flour with orange juice and pour over chicken. Bake in oven at 350° for 60 minutes, uncovered, until done, basting often with juice.
Brown meat in large skillet. Dice half of onion to add to meat. Mix in chili powder and hot sauce. Salt and pepper for taste. Place chips on a plate. Sprinkle meat over chips; add cheese, tomatoes, onion and lettuce.
Heat oven to 375°. Combine milk, egg yolks, salt and sugar in a 2-quart saucepan; stir well to blend. Add rice, vanilla and nutmeg. Bring to slow boil over low heat, stirring constantly. Simmer 10 minutes. Stir in raisins and rum and remove from heat. Grease a 13 x 9 x 2-inch baking pan with butter. Sprinkle bread crumbs over bottom of pan and spoon rice mixture atop bread crumbs. Sprinkle pineapple atop pudding. Bake until lightly browned, about 20 minutes. Makes 8 to 10 servings.
Set oven to 350°. Add salt to egg whites; beat to soft peak. Add sugar and whip until stiff. Add chips and nuts; fold in with spoon. Drop by spoonful onto aluminum foil-lined cookie sheet. Place in oven. Turn oven off. Don't peek (they are sleeping). Leave overnight.
Mix bacon with bacon grease, mushrooms and shallots. Mix in 1/2 cup flour (off the heat). Add salt, pepper and margarine. Add chopped potatoes. Mix well with all the ingredients. Bake at 350° for 30 minutes.
Cut spareribs into serving-sized pieces. Put ribs in a roasting pan. combine soy sauce, pepper and Tabasco sauce and spread over meat. Pour on the honey. Let stand for 1/2 hour. Turn spareribs over and baste with sauce. Let stand for another 1/2 hour.
Cook roast with salt, pepper and garlic powder until tender. Reserve liquid that roast cooked in. (I use a pressure cooker for meat.) When meat is cool, shred into small stringy pieces. Add all ingredients and meat to meat juices. Cook until very little juice is left and onion is tender. Place a small amount of meat mixture in center of tortilla. Roll, folding both ends in. Fry in 1 1/2 inches Crisco until golden brown. Sprinkle with cheese while still hot. Serve with favorite chili sauce.
Mix noodles, corn, tamales and ripe olives together. Add salt, pepper and garlic salt to taste. Sprinkle with aged Cheddar cheese and butter. Bake about 40 minutes at 350°.
Preheat oven to 350°. Cream butter and sugar until white. Add eggs and cream. Blend. Add flour, baking powder and lemon juice, in that order. Blend. Bake 45 minutes or until light brown.
Grease casserole dish. Put layer of Tater Tots, then a layer of sliced onions. Continue until all Tater Tots and onions are used. Pour cream of mushroom soup over layers of Tater Tots and onions. Then pour one-half can of beef bouillon soup over the mixture. Sprinkle with Parmesan cheese and bake for 45 minutes at 350°.
Heat oven to	350°. Grease a 13 x 9-inch pan or use Pam. Sprinkle coconut and nuts evenly over bottom of pan. Mix the cream cheese, melted butter and powdered sugar until smooth and creamy and set aside. Mix your cake mix and spread over coconut and nuts. Spread cream cheese mixture (use spoon to kind	of drop) over the cake within 1 inch of the sides of the edge of pan. Bake at 350° for about 40 minutes or until a toothpick comes out clean in the cake.	Leave in pan and cool completely. Cut in squares and invert on the plate.
Mix graham cracker crumbs, oleo and sugar. Press in a 9 x 13-inch baking dish on sides and bottom. Slice bananas and place them evenly. Drain pineapple and spread for next layer. Mix cream cheese, milk and confectioners sugar. Blend until smooth. Pour over last layer. Put Cool Whip on top. Place cherries on Cool Whip and sprinkle with nuts. Keep in refrigerator.
Bring first 4 ingredients to a soft boil. Set in cold water, add butter and vanilla. Let it get a little hard. Then mix with the mixer until it becomes stiff. Add nuts and pour into a buttered platter.
Sprinkle beef with the flour, salt and pepper. Melt shortening in a large skillet; add onion and celery. Cook for 2 minutes, stirring. With a slotted spoon, remove to a bowl. Add beef to the skillet; brown well on both sides.	Return onion and celery to the skillet. Stir in the stewed tomatoes and Worcestershire sauce. Cover and simmer over low heat for 1 to 1 1/2 hours, or until the beef is fork-tender after stirring often and	adding	water, if necessary, for a sauce. Sprinkle with chopped parsley, if desired, before serving.
Heat milk and shortening over low heat until warm. Mix 2 cups of flour with sugar, yeast and salt. Stir milk mixture into that, then add 2 more cups of flour until it makes soft dough and leaves sides of bowl. Pour dough on floured surface and knead the other 1 1/2 cups of flour in. Knead about 10 minutes. Put in greased bowl at once and cover and let rise to double its size, then press dough down to get all air bubbles out. Divide in 1/2 and put in 2 greased loaf pans and let rise to double its size. Bake in preheated oven at 400° for 20 minutes.
In saucepan blend milk and honey. Cook and stir until hot (do not boil). Remove from heat. Stir moderate amount of hot mixture into beaten eggs; return to saucepan. Cook and stir 2 minutes longer. Cool to room temperature. Balen in whipped cream and vanilla. Stir in black walnuts. Freeze mixture in ice cream freezer, according to manufacturer's directions. Makes 2 quarts.
Grease 8 x 8-inch casserole dish. Combine first five ingredients. Place in casserole. Prepare stuffing according to box instructions. Spread on top. Bake at 350° for 35 minutes. Serves 6 to 8 portions.
Brown pork chops in butter. Arrange sweet potatoes, pineapple, prunes and cherries on each. Add pineapple juice; turn on low and steam for 45 minutes.
Melt 5 cups marshmallows, chocolate chips and butter in a 3 qt. pan over low heat. Remove from heat and add vanilla. Butter a 13 x 9 pan. Pour cereal in a big bowl. Pour marshmallow mixture over cereal. Stir until coated then add other cup of marshmallows. Press into pan with buttered back of spoon.
Mix flour, oleo and pecans well and press into a 13 x 9 x 2-inch baking dish. Bake 15 to 20 minutes at 350°. Let cool.
Heat soy sauce, margarine, brown sugar, water and mustard until sugar and butter are melted. Cool slightly. Pour over chicken wings. Marinate 2 hours. Bake at 350° for 1 to 1 1/2 hours. Drain juice.
Arrange apple slices in dish. Stir together caramel topping, water and lemon juice. Pour over apples. Combine flour, sugar and cinnamon. Cut in margarine until mixture resembles coarse crumbs. Sprinkle over apple mixture. Cook in microwave oven at high speed for 7 to 8 minutes. Serves four.
Stir together Pet milk, vinegar, sugar, salt, celery seed, pepper and mayonnaise. Chill until ready to serve. Combine cabbage, carrot and celery. Chill.
Combine buttermilk and soda; set aside. Combine flour, sugar and salt in mixing bowl. Combine butter, water and cocoa in a saucepan; bring to boil. Pour over flour mixture and mix well; cool. Add eggs and buttermilk mixture; mix well. Pour into 2 greased and floured 8-inch cake pans. Bake at 350° for 25 to 30 minutes. Cool and frost.
Cream sugars and shortening. Add eggs and mix well. Add dry ingredients and mix well. Stir in by hand the nuts and cherries. Form into rolls and wrap in wax paper. Let stand in refrigerator overnight. Slice and sprinkle with granulated sugar. Bake at 350° until lightly browned, 8 minutes on bottom shelf and 2 minutes on top shelf.
Boil chicken and remove from bones. Save broth. Mix all ingredients together. If too dry, add can of broth. Salt and pepper to taste.
Mix all the first 3 ingredients together. Blending well, add enough ice water to stick dough together, then roll 9-inch pie crust.
Add the sherbet and ginger ale just before you are ready to serve. Makes 2 punch bowls.
Beat eggs. Add vanilla, sugar and oil; beat until foamy. Stir in the zucchini. Sift together the flour, soda, baking powder and salt, then add nuts and mix. Put in 2 loaf pans. Bake for 60 minutes at 325°.
Peel and cut up eggplant. Add celery and onions. Barely cover with water; cook until tender. Drain well in colander. Put in bowl. Add well beaten egg, melted butter, cheese and bread that has been cut in small pieces. Add salt and pepper. Put in buttered casserole dish. Sprinkle top with 1/2 cup cheese; dot with butter. Bake at 325° for 30 minutes. Test by inserting knife. Serves 8.
Combine all ingredients and stir together. Bake in greased 8 x 8-inch casserole dish. Bake at 350° for 45 minutes. Serves 10.
Combine eggs, milk, ground meats and seasonings. Add oatmeal. Shape in loaf. Place in greased loaf pan. Pour tomato puree over top and garnish with bacon. Bake at 375° for 35 or 45 minutes. Makes 6 servings.
Mix together and cook over low heat for 10 minutes the first 4 items. Cool and add 1 teaspoon of vanilla, Rice Krispies and nuts. Make into small balls. On wax paper, place either coconut or powdered sugar and roll balls. Some ladies prefer the sugar, others prefer the coconut.
Sprinkle 5 tablespoons sugar and 2 tablespoons of cinnamon over apples and set aside. In a separate bowl, mix flour, sugar, salt, eggs, cooking oil, vanilla and orange juice, then add baking powder, baking soda and walnuts. Mix all by hand. Batter is too thick for electric beater. Grease and flour Bundt pan. Alternate batter and apples. Bake in moderate oven at 350° for 1 1/2 hours.
Mix together crushed graham crackers and melted butter. Layer in bottom of a 9 x 13-inch pan. Layer the chips, nuts and coconut in pan. Pour 1 can condensed milk over the top. Bake at 350° for 25 to 30 minutes. Let cool, cut in squares and serve.
Saute green pepper, celery, onion and garlic in hot oil in 10-inch skillet until tender (do not brown). Add tomato sauce and chili powder. Simmer, uncovered, for 20 minutes. Stir in ham, tomato juice and Tabasco sauce. Cook over low heat for 5 minutes. Serve over rice. Makes 6 to 8 servings.
Trim fat and cube roast. Pour tomato juice in large baking dish. Stir in tapioca. Add meat, carrots, celery and onion. Cover and bake at 325° for 2 hours. Serve over rice or noodles.
Heat oven to 350°. Place apples in shallow baking dish, 6 x 10-inch. Sprinkle with mixture of water, cinnamon and salt. Work together until crumbly the sugar, flour and butter. Spread crumb mixture over apples. Bake, uncovered, about 40 minutes. Serve warm with plain or whipped cream. Serves 6.
Put 1/2 of crackers crumbs in a large bowl; add nuts, marshmallows and dates. Add enough milk to mix good. Add the rest of milk and most of crumbs. Save enough crumbs to roll dough in. Shape into rolls and wrap in tinfoil. Keep in refrigerator 1 week before cutting.
Mix all ingredients together and dump into greased 9 x 13-inch dish. Bake at 325° for 40 to 50 minutes. Serves 10 to 12.
Dump all ingredients except chocolate chips in a bowl. Mix with spoon until moistened. Spread in a greased 9 x 13 pan. Sprinkle chocolate chips on top. Do not mix. Bake at 350 degrees for 25 to 30 minutes.
Pick over crabmeat and remove any cartilage. Place in 1-quart bowl and flake with a fork. Add celery, mustard, pickle relish, green onions and mayonnaise. Mix well.
Cook water, sugar and corn syrup until it spins a thread (230° to 234°). Add peanuts and cook until they begin to pop (hard crack stage 300° to 310°). Add soda, butter and salt. Pour onto a large greased cookie sheet. Cool and break into pieces.
Sift flour, soda, salt, sugar and cinnamon in a large bowl. Add beaten eggs and oil. Stir until dry ingredients are moistened, but do not beat. Stir in vanilla, pineapple, 1 cup pecans and bananas. Pour batter into 3 greased and floured 9-inch round cake pans or well-oiled 10-inch tube pan. Bake at 350° for 23 to 28 minutes in cake pans or bake at 325° for 1 hour in tube pan. Cool in pans for 10 minutes. Remove and let cool completely on wire racks.
Coarsely grate the potatoes into a dish of cold water. Brown butter lightly in a large heavy pan. Blot potatoes on a towel to dry them. Add to hot butter and press firmly with a broad spatula. Reduce heat and sprinkle salt and pepper to taste. Cook covered for about 15 to 20 minutes, until bottom of potatoes are cooked and golden brown. Turn into a hot serving plate, crusty side up. Serve immediately.
Cover bottom of casserole with chipped beef. Wrap 1/2 piece of bacon around each breast. Place in casserole. Cover with soup and sour cream which have been mixed together. Bake in a 300° oven for 3 hours. You might want to cover with aluminum foil for part of the time.
Bring vinegar, water, pickling spices, vinegar and salt to a boil. Put cucumbers in cold water for 2 hours, then slice in jars. Do not peel. Put sprig of dill in each, along with a slice of red and green pepper. Pack cucumbers in jar. Pour boiling mixture over cucumbers. Seal and set jars in boiling water and let cool.
Dissolve yeast in luke warm water. Add 1 1/2 c. flour. Beat until smooth.
Melt butter. Line pie shells with cheese and bacon. Beat eggs in bowl. Add other ingredients. Stir in cream and butter. Then pour mixture over cheese and bacon. Bake at 400° for 10 minutes. Lower temperature of oven to 350° and bake 30 minutes more, until quiche is bubbly and golden brown.
Preheat oven to 350°. Beat butter, sugars, egg and vanilla together in bowl until creamy. In separate bowl, combine flour, soda, baking powder and salt. Stir into sugar mixture and mix well. Stir in coconut and cornflakes. Drop dough by teaspoonfuls about 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes at 350° until lightly browned. Cool slightly, then remove to rack to finish cooling. Makes 4 dozen.
Toss together all ingredients. Turn into shallow buttered baking dish. Spread on the topping. Bake, uncovered, at 350° for 25 minutes or until bubbly.
Fry bacon in frypan. Add other ingredients. Steam in frypan for 1 1/2 hours, covered, on low heat. Add water, if necessary.
Brown ground beef and drain grease (adding onions if desired). Add soup without water. Add tomato sauce and simmer about 5 minutes. Serve on buns.
Sprinkle salt over cabbage and let stand 1 hour. Squeeze brim. Add carrot and green pepper. Boil together vinegar, sugar and celery seed for 1 minute. Cool completely. Mix cabbage mixture together with vinegar mixture. Can be frozen over and over and over again.
Bring first 4 ingredients to boil. Add pork and cook until vegetable are done. Add soy sauce, sugar, bean sprouts and mushrooms. Thicken mixture with flour dissolved in water. Serve over rice.
Combine cornmeal, flour, onion, baking powder, salt and mustard. Stir in egg, corn, milk and hot pepper sauce. Spoon batter into greased round baking dish with inverted glass in center. Place hot dogs around dish in spoke-like fashion. Heat 13 1/2 to 14 1/2 minutes on Power level 5 (Medium), until cornbread is done. Remove glass and let stand, covered, 7 minutes before serving.
Warm rice. Cook and drain corn. Drain pimento. Saute onion, oleo, bell pepper, salt and pepper.
Cook carrots until tender; drain. Add jalapenos and juice, onions, oil, vinegar, salt and pepper. Chill at least 3 hours. Flavor peaks when thoroughly chilled. Jalapenos can be adjusted according to hotness desired.
Mix flour, milk and eggs all together with hand mixer. Place 1/2 stick margarine in jelly roll pan (cookie sheet pan with sides.) Melt in oven at 425°. Spread it all over pan. When oleo bubbles, pour in flour, milk and egg mixture. Bake 25 minutes at 425°. The mixture puffs up, making hills and valleys and hanging over the sides of the pan.
Pour the milk into a large bowl. Add the pudding mix. Beat until well blended. Let the pudding mixture stand for 5 minutes. Stir in the Cool Whip topping and half of the crushed cookies. Set out 8 to 10 (7 ounce) plastic cups. Spoon 1 tablespoon of crushed cookies into each cup. Then fill each cup about 3/4 full with pudding mixture. Top with the remaining crushed cookies. Refrigerate 1 hour. Decorate with worms and flowers to make your cups look like dirt! Serves 8 to 10.
Drain fruit cocktail and warm the 1 cup of juice. Dissolve jello and sugar in juice, then add juice of 1 lemon. Chill until thick and syrupy. Whip jello mixture; whip chilled evaporated milk. Mix the 2 mixtures together. Add fruit cocktail and all other fruits. Put crushed graham cracker crumbs in a 9 x 13-inch dripper pan. Pour in the mixture. Top with more cracker crumbs. Set in fridge all day or until set well. Cut in squares and serve.
Combine flour and baking soda; set aside. Combine butter, sugars, vanilla and pudding mix in large mixing bowl; beat until smooth and creamy. Beat in eggs; gradually add flour mixture. Stir in chocolate chips and nuts (batter will be stiff). Drop onto ungreased cookie sheets. Bake at 375° for 9 to 9 1/2 minutes or until browned. Yield: 4 1/2 dozen.
Cream Crisco and sugar. Sift flour, measure and sift again with salt. Add 3/4 cup boiling water to sugar and Crisco. Set aside and add yeast cake in 1/4 cup water to dissolve. Add this to 1 well beaten egg. Add flour to mixture a little at a time. Be sure to beat until smooth after each addition. This makes for lighter rolls. Store in refrigerator until chilled. Put rolls out about 2 hours before baking time. Makes 24 rolls.
Place lamb shanks in roaster. Add remaining ingredients. Cover roaster and cook 3 hours in a slow 300° oven. If shanks are large, raise temperature to 325° or 350°. Remove cover. Continue cooking for 30 minutes.
In small bowl, beat eggs; then stir in wheat germ, water, vanilla and sugar. Heat oil in skillet over medium heat. Dip each bread slice into egg mixture. Place in frying pan and cook until bread is brown on both sides. Serve with butter or syrup.
Brown ground beef in hot fat. Add onion and saute until clear. Add next 7 ingredients and bring to boil. Cook 20 minutes. Add rice and cook another 10 minutes. Best served with corn bread.
Thaw the spinach and squeeze dry; add the 2 eggs, Ricotta cheese, bread crumbs, grated cheese, chopped onions, garlic salt, basil and flour. Mix well. You may need to add more flour if too soft. Shape into balls about the size of meatballs. Roll in flour. Bring water to a boil. Cook small amount at a time. They will sink to bottom. When cooked they will rise to the top, about 3 or 4 minutes. Keep warm. When they are all cooked, top with your favorite tomato sauce and cheese.
Combine cracker crumbs, 1/4 cup sugar and butter. Press into a 13 x 9-inch baking dish and chill. Beat the cream cheese, 1/4 cup sugar and milk until smooth. Add half of Cool Whip. Spread over crust; arrange half of strawberries. Prepare pudding with milk; pour over strawberries and chill. Spread remaining Cool Whip over pudding; garnish with remaining strawberries.
Dredge chicken cutlets in flour, salt and pepper. Place in baking dish. Melt 1/2 cup butter and pour 1/4 of that melted butter over chicken. Bake 30 minutes at 350°.
Cook pasta according to package directions. Drain oranges and pineapple. Save juice; measure 1 3/4 cup juice.
Mix margarine, flour and nuts. Put in 9 x 13-inch pan and bake at 350° for 15 minutes. Cool thoroughly (can put in refrigerator). This must be cold before adding pudding. Blend cream cheese and powdered sugar. Then add 1 cup of the Cool Whip. Blend. Spread over cooled crust. Combine pudding mix and milk. Beat. Spread over cream cheese mixture. Spread the remainder of the Cool Whip on top. Can put nuts on top if desired. Refrigerate until ready to serve.
Cream together first 4 ingredients. In a separate bowl, mix remaining ingredients. Stir together and pat into a buttered 13 x 9 pan. Bake at 350 degrees for 30 minutes.
Mix oleo in 9x13-inch baking dish. Mix first 4 ingredients for batter, pour over oleo. Mix cocoa and sugar, sprinkle over batter, pour water slowly over top. Bake in 350 degree oven for 30 minutes. Good served warm, cold or with ice cream.
Combine tea, sugar, water and fruit juices. Simmer to serve. May refrigerate and heat when ready to serve. Makes 2 gallons.