HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour ale in large punch bowl. Place whole gallon of ice cream in bowl. Toss slightly. Garnish with lime slices. Break ice cream away from block as you serve.
Using dry pudding, mix in pineapple and oranges until dissolved. Add rest of ingredients. Chill and serve.
Boil potatoes al dente. While still warm, slice thinly, pennywise. Add olive oil to keep potatoes from sticking together. Add squeezed-out cucumber. Add onion, vinegar, salt and pepper. Marinate at least 1/2 hour. Add bacon and top with chives. Serve at room temperature. Serves 6.
Stir together the flour, baking powder and salt. Cut in the butter or margarine. Stir in the dill weed, cheese and rolled oats. Add the milk and eggs. Mix just until moistened. Pour into greased 5 x 9-inch loaf pan. Bake in a 375° preheated oven for 1 hour. Cool for 5 minutes in pan. Remove from pan and cool for 40 minutes before cutting.
Cover about 50 pickles with salt brine strong enough to hold an egg. Weight down and keep in brine 7 days.
Line cookie sheet with aluminum foil. Mix ingredients well. Drop by 1/2 teaspoonfuls 2-inches apart on the foil-lined sheet. Bake in 350° oven for 6 to 8 minutes or until light brown. Allow to cool on foil before peeling cookies off. Makes 7 dozen cookies.
Combine flour and 2 tablespoons sugar; cut in butter (I melted butter). Stir in 1/2 cup nuts. Press mixture into a 13 x 9 x 2-inch baking pan. Bake at 350° for 15 minutes. Let cool completely.
Mix together all ingredients and beat 10 minutes in mixer. Fill ice cream freezer rest of the way with whole milk.
Cut Crisco into flour and salt. Combine egg and vinegar. Add to mixture. Add ice water and mix with fork. Make two pies or four shells. Bake shells at 475° for 8 to 10 minutes.
Mix the first 3 ingredients in kettle, then add the sour cream. Stir well before cooking. Cook until it forms soft ball in cold water. Place on back of stove. Add piece of butter and vanilla; stir until thick. Add the nuts. Pour into greased pan to cool.
Beat eggs, milk and flour until well mixed. Pour egg mixture into a shallow, ovenproof baking dish in which butter has been melted. Bake in a 425° oven for 20 to 25 minutes or until done. Squeeze lemon juice over egg mixture. Spread with sifted powdered sugar. Serve with lemon wedges. Delicious for brunch.
Mix all ingredients. Let stand at least 8 hours. Serve with raw veggies.
Mix all ingredients well. Make into small balls. Place in skillet with small amount of corn or canola oil. Brown all around until well done. Remove from oil and put them into a pot of warmed mild salsa; keep warm to serve.
Put cabbage through processor, then put bell pepper and onion through processor and put on top of cabbage. Do not mix. Bring vinegar, sugar and salt to boil. Pour over cabbage, etc. Let stand 1 1/2 hours, then toss. Put in bowl with lid and refrigerate. May be kept for a week. The longer it sits, the better it tastes.
Pour into greased muffin or cornstick pan or an iron skillet. Bake in preheated oven at 450° to 500° for 30 minutes, or until browned.
Preheat oven to 325°. Cream 3/4 cup butter with sugar until light and fluffy. In a separate bowl beat egg yolks until light and lemon colored. Blend into sugar mixture. Sift together flour, baking powder and salt; resift 3 times. Add the sifted ingredients in thirds, alternating with the milk. Beat the batter thoroughly after each addition. Add vanilla, lemon rind and lemon juice and beat 2 minutes. Bake in a greased Bundt pan for 1 hour or until a straw inserted in the center comes out clean.
Preheat oven to 350°. Mix flour, sugar, soda, cinnamon and salt in large bowl. Add eggs, oil and vanilla; mix just until moistened. Stir in carrots, raisins, pecans, coconut and apple.
In tall glass, fill with ice. Add vodka, Worcestershire sauce, celery salt, salt, pickle and celery (olive, Brussels sprout and olive on drink pick). Fill remaining glass with Bloody Mary mix.
Mix oil, eggs and sugar until creamy. Add other ingredients and mix well. Bake in well-greased and floured pan at 350° for 1 hour. Frost with Cream Cheese Icing.
In 12-inch skillet, heat olive oil over medium heat and cook shrimp, garlic powder (or fresh) and red pepper flakes 2 minutes or until shrimp are almost pink. Stir in pasta sauce and bring to a boil over high heat. Reduce heat to low and simmer, uncovered, 3 minutes or until shrimp turn pink. Serve over hot linguine. Serves 4.
Brown meat and drain; add taco seasoning. In large bowl, chop lettuce. Add tomatoes, cheese, chips and meat mixture. Pour dressing over and mix well. Refrigerate.
Combine nuts, cinnamon and sugar in small bowl; set aside. In large bowl, cream butter and sugar. Add flour, sour cream, eggs and vanilla. Prepare apples. Grease a Bundt pan. Spread half of batter in pan. Add half of nut mixture, then apples, then nut mixture. Spread rest of batter on top. Bake at 350° for 45 minutes. Top with Cinnamon Caramel Glaze Sauce.
Cook broccoli in microwave for 5 minutes. Mix broccoli with 2 eggs and 3/4 cup milk.
Cut eggplant and peppers into 1-inch pieces. Cook in water until soft. Save 1 cup of cooking water. Pour the eggplant water over bread; set aside. Mix eggs, oil, salt, pepper, garlic and cheese. Squeeze excess water from bread. Mix all ingredients and place in casserole dish. Cover; bake at 325° for 60 minutes.
Combine gelatin and hot water. Let congeal slightly. Add cranberry sauce, celery, nuts and sour cream. Pour into mold and refrigerate. Makes 8 servings.
Cook cranberries, apples and water until clear and tender. Add crushed pineapple and sugar. Cook 2 minutes. Add strawberry Jell-O. Stir in Jell-O until dissolved. Pour into jars.
Crumble sausage into skillet, brown and drain. Mix together remaining ingredients and pour into a 9 x 13-inch shallow baking dish. Refrigerate overnight. Bake for 30 minutes at 350° or until a knife inserted in center comes out clean. Serve warm.
Mix flour with baking powder, salt and spices. Melt butter in saucepan. Add sugar and heat until dissolved. Beat in eggs. Add flour mixture. Mix well. Stir in carrots and the cereal. Pour into greased 13 x 9-inch pan. Bake at 350° fo 30 minutes. Cool and top with glaze.
Separate each loaf into small chunks of dough. Put into greased 9 x 13-inch pan. Melt margarine and mix with other ingredients. Pour over dough and let stand for 1 hour. Bake at 350° for 30 minutes. Invert immediately.
Saute onion in butter until tender. Add next 4 ingredients. Arrange layer of tomatoes in bottom of greased 1 1/2 quart casserole. Top with layer of onion mixture. Continue until all is used, tomatoes on top. Combine 1/4 c. bread crumbs with melted butter. Sprinkle on top of casserole. Bake at 375° for 45 minutes.
Soften gelatin in water. Heat soup. Add gelatin, stirring well until it dissolves. Remove from heat and add cream cheese. Beat with rotary beater until smooth. Cool. Fold in lemon juice, mayonnaise and vegetables. Pour into lightly oiled 1 1/2-quart mold. Chill 4 to 5 hours. Serves about 12.
Preheat oven to 350°. Pour oil into a 13 x 9 x 2-inch pan. Tilt pan until bottom is covered with oil. Put remaining ingredients into pan; stir with a fork until well blended, 3 minutes. Scrape sides and spread batter evenly. Bake for 35 to 40 minutes, until toothpick comes out clean. Cooled cake may be sprinkled with powdered sugar. Store loosely covered.
Cool rice. Combine rice, tuna, pineapple, strawberries, celery, seasonings and lemon juice; mix lightly. Store in airtight container in refrigerator. Add yogurt and almonds just before serving. Yield: 4 to 6 servings.
Preheat oven to 375°. Spray cookie sheet with nonstick cooking spray. In a large bowl, combine dry ingredients. Stir in egg whites, corn syrup and vanilla until well mixed. Add raisins. (Batter will be stiff.) Drop by rounded teaspoonfuls onto prepared cookie sheets. Bake 8 to 10 minutes or until firm. Do not overbake. Remove; cool on wire rack. Makes 2 1/2 dozen. Preparation time: 20 minutes. Each cookie provides: 0 grams fat; 0 mg. cholesterol; 60 calories; 1 gram protein; 65 mg. sodium and 13 grams carbohydrates.
Dissolve yeast in lukewarm milk. Add sugar and let stand until it bubbles. Measure flour into large bowl; make a well. Add yeast mixture, egg yolks and melted butter. Mix well until bowl becomes clean. Put in refrigerator for a few hours. Divide dough into 4 portions. Roll until thin.
Bring to a full boil margarine, cocoa and water. Combine flour, sugar, salt and soda. To this, add sour cream and eggs. Bake on greased cookie sheet or jelly roll pan at 325° for 25 to 30 minutes.
Mix first three ingredients. Stir in Cool Whip, then stir in pecans and cheese. Freeze.
Put crackers in a large bowl with cover. Add oil and shake well. Add dill weed; shake. Add dry dressing mix; shake. Add lemon pepper and garlic powder and shake to coat well. Pour crackers onto waxed paper to dry or bake on cookie sheet at 250° for 15 to 20 minutes. Cool. Store in airtight container.
Cream margarine and sugar until light and fluffy. Add eggs and flour alternately, ending with flour. Add vanilla and mix thoroughly. Prepare cake pan with shortening and flour and bake at 300° for 1 hour or until done.
Cover peas with water and soak overnight. Drain and rinse. Cook all ingredients except for potatoes for 2 hours. Add potatoes and cook for another 40 minutes. Remove bones and puree in an electric blender. Return to saucepan. Use same recipe for fresh bean soup.
Melt butterscotch chips, chocolate chips and peanut butter in double boiler. Remove from heat. Cool and add marshmallows, nuts and vanilla. Press into any size pan, depending on desired thickness of bars. Place in refrigerator to set. Cut into squares.
Beat eggs until fluffy. Cream in sugar and lard. Beat until creamy; add milk, salt, soda and baking powder. Mix well, then add flour until able to roll out. Cut out with a glass and thimble. Fry in hot lard until light brown. Roll in sugar or confectioners sugar. Makes about 6 to 8 dozen.
Cook sausage and onions until done. Drain. Stir in potatoes, sauce mix, water and pepper. Cover and simmer 10 minutes, stirring occasionally. Stir in carrot strips, cover and simmer until carrots are crisp-tender and potatoes are tender (10 to 15 minutes). Stir in broccoli and cheese. Cover and cook until broccoli is heated through and cheese melts, 5 to 10 minutes.
Boil chicken in a small amount of water with celery and 1 onion. Remove chicken from bones. Save broth. Cool in refrigerator overnight and remove fat from top of broth. Saute in oil: chopped pepper and 1 chopped onion. Add tomatoes and garlic powder; cook 10 minutes. Add salt, black pepper, curry powder, parsley and thyme. Cook 5 minutes longer. Brown 3 tablespoons flour in 3 tablespoons oil until flour is the color of a copper penny. Add this and the chicken to sauce. Add 1/2 to 1 cup broth to sauce. Cook for 45 minutes or simmer slowly for a longer period of time.
Brown ground beef and onion. Drain. Add taco seasoning and 3 cups water. Stir until mixed well. Add remaining ingredients and simmer, covered, over medium heat, stirring often, for 30 to 45 minutes. Serve over fritos or tortilla chips. Good with hot water corn bread.
Cook hamburger, onion and green chilies together. Drain grease; add cream of mushroom soup and heat thoroughly. Put 2 spoonfuls on flour tortilla. Add 1 tablespoon picante sauce and 1 slice cheese. Roll tightly and cook in 1 inch of grease until brown on both sides.
Combine blueberries, 1 cup sugar and 1/4 cup water in saucepan and cook over low heat until berries are soft, about 15 minutes. Combine cornstarch and 3 tablespoons water in small mixing bowl and stir well. Add cornstarch to blueberry mixture and cook, stirring constantly, until thickened. Set aside to cool. Combine flour, margarine and pecans in a small mixing bowl and mix well. Press dough evenly into 13 x 9-inch baking pan or dish. Bake at 350° for 20 minutes and cool.
Preheat oven to 350°. Beat eggs; add sugar, milk, butter, vanilla and salt. Add 2 cups potatoes. Place in 2-quart baking dish. Sprinkle reserved cup potato over top. Bake for 25 minutes. Serves 6. Serve with ice cream of whipped cream.
Drain fruit well. Retain 2 cups juice from oranges and pineapple. Make pudding using juice instead of milk. Pour over fruit while hot. Refrigerate. Will keep 7 to 10 days.
Mix butter and oleo well. Add package of thawed strawberries. Blend; add 1 cup powdered sugar to consistency of frozen yogurt.
In a small bowl, combine vinegar, oil, salt, and sugar; mix well. Add apple, onion, and raisins; toss lightly to coat. Cover and let stand 10 minutes. Just before serving, combine spinach and romaine in a large salad bowl; add dressing and toss. Serves 4-6.
Mix together the Cool Whip and sweetened condensed milk, until well blended. Add cherry pie filling, pineapple, nuts and sliced bananas. Chill until serving.
Simmer cider and lemon juice for 15 minutes. Tie spices in bag and simmer in cider mixture until of desired taste. Serve hot. Serves 18.
Combine oats and cocoa in a large bowl. In a saucepan, melt butter or oleo, sugar and milk. Let simmer 1 minute. Add peanut butter, vanilla and salt. Blend. Then add second mixture to oats and cocoa. Mix well. Drop onto wax paper by spoonfuls. Cool at room temperature. They aren't pretty but they are delicious!!
Mix and sift flour and salt. Cut shortening into mix using pastry blender or fork. Sprinkle water, a small amount at a time, over the mixture and toss together lightly. Use only enough water to hold together. Turn onto a piece of waxed paper. Press together and place in refrigerator for about 15 minutes. Roll and fit on pie plate. Bake according to directions for kind of pie. Makes enough for double crust or two 9-inch shells.
Mix all ingredients, except crab meat. Add crab meat. Turn lightly so as to not break the lumps.
Beat egg whites (at room temperature) until foamy. Gradually add sugar, 2 teaspoons at a time, beating until stiff peaks form and sugar dissolves. Fold in vanilla and pecans. Drop mixture by heaping tablespoonfuls 3 inches apart onto greased cookie sheet. Bake at 225° for 1 1/2 hours. Turn oven off; cool cookies in oven at least 1 hour. Do not open oven door! Yields 3 1/2 dozen.
Heat raisins and water to boiling; reduce heat to medium or lower. Simmer, uncovered, until raisins are plump, about 15 minutes. Drain raisins, reserving liquid. Add enough water to reserved liquid to measure 1/2 cup. Mix sugar, shortening, vanilla and eggs in large bowl. Mix in raisin liquid; stir in remaining ingredients. Drop dough by rounded teaspoonfuls about 2-inches apart onto ungreased cookie sheet. Bake at 400° for 8 to 10 minutes or until light brown. Immediately remove from cookie sheet. Makes about 6 1/2 dozen cookies.
Slice unpared cucumbers and the peeled onions as for table use, making them thin slices (coin shape). Mix all other ingredients and bring to a boil. Pour over slices. Using glass jars for storage, cover jars and keep refrigerated. Tastes like a bread and butter pickle.
Stone grind to make a paste the anise, whole cloves, ginger root and garlic. Add 1/2 of large onion. Put cut up chickens in a pot. Rub in spices with tablespoon of glutamate and salt. Cover pot and cook 10 minutes, stirring and turning (save juice). Now, brown chicken in hot oil. Add tomatoes, bouillon cubes, tomato paste and pinch of glutamate. Cook until it boils in the spoon. Add chicken juice, 2 liters water and hot peppers. Add chopped onion. Add 1 tablespoon flour with cold water, making paste. Cook 5 to 10 minutes more. Serve over rice.
Spread one slice of bread first with peanut butter and then dark jelly. Cut it and another slice in half, diagonally. Cut oval shaped eyes and mouth in each of the plain halves and place them over the jelly.
Marinate vegetables in salad dressing for 12 hours. Grate 1 pound sharp Cheddar cheese over top before serving.
Drain crab meat. Blend softened cream cheese, chives, garlic powder and salt. Fold in crab meat. Shape into ball. Roll in pecans.
Over low heat, warm milk in a large heavy pan. When milk is warm to the touch, slowly stir in cheese. Wait for cheese to melt, stirring occasionally, add the remaining ingredients. Mix thoroughly and remove from heat. Mixture is best when reheated in the microwave. Makes about 1 qt.
Heat corn syrup to boiling. Beat egg whites until stiff, but not dry. Add salt. Slowly pour corn syrup over beaten egg whites. Beat until mixture is fluffy and hangs in peaks. Fold in vanilla.
Boil cascade berries, flour and sugar together until thick using a heavy bottomed pot. Place berry mixture in pie tin lined with bottom crust. Top with 2nd pie crust and pierce with a fork in several places to vent steam while cooking.
Pat out crescent rolls on bottom of a baking pan and brown. Layer broccoli on top of rolls. Mix cream cheese with chicken and spread on top of broccoli. Sprinkle with cheese and then Ritz crackers on top. Bake at 350° for about 30 or 40 minutes or until it is brown and bubbles.
Mix all ingredients together and pour over cooked rice. Bake at 425° for 20 minutes.
Wash potatoes, pat dry and prick potatoes with fork in a few areas. Bake potatoes at 400° for about 1 hour or until done. (Microwave, uncovered, for 10 minutes on High power, rearrange after 5 minutes and turn over; adjust for your microwave). Cool slightly.
Combine pudding mix, gelatin and water in a saucepan. Cook and stir over medium heat until mixture comes to a full boil and is thickened	and clear. Remove from heat. Chill until slightly thickened.
Bring a large pot of salted water to a boil. Cut zucchini lengthwise into 1/8-inch thick slices. Parboil in 3 batches for 5 to 6 minutes. Remove from pot; drain on paper towel.
Cream flour, sugar, salt and margarine. Add eggs and beat at low speed until they are blended in. Add the Karo and beat at low speed. Last add vanilla. Stir in pecans last of all and pour into unbaked pie shell. Bake 50 to 60 minutes at 350°.
In small bowl, blend Italian dressing, soy sauce and ginger; reserve 2 tablespoons. In large skillet, heat remaining dressing mixture and cook carrots, covered, over medium heat, stirring occasionally, 10 minutes. Add mushrooms and zucchini and cook covered an additional 5 minutes. Remove vegetables and keep warm. Add reserved dressing mixture to skillet, then add beef. Cook uncovered over high heat, stirring constantly, 5 minutes or until beef is done. Return vegetables to skillet and heat through. To serve, arrange beef and vegetables over hot rice.
Mix sugar with slightly beaten eggs. Add cornmeal, vinegar and vanilla. Melt margarine and stir into mixture. Pour into unbaked pie shell and bake at 350° for 40 to 50 minutes or until set.
Mix and let stand for 10 minutes. Cut beef into thin slices. Place beef in marinade and let stand for 10 minutes. Stir often and make sure beef is coated. Drain and put on trays in dehydrator. Takes about 24 hours to dry. Put in plastic bags and seal.
Blend dry ingredients with the lard. Add egg and liquids. Mix. Take out as much as needed. Roll out on heavily floured board. Remaining dough may be stored in a covered bowl in the refrigerator until needed.
Preheat oven to 375°. Place paper liners in miniature muffin tins. Combine graham cracker crumbs, butter and 2 tablespoons sugar in medium bowl; mix thoroughly. Press one rounded teaspoonful crumb mixture firmly into each liner.
Make macaroni and cheese to directions. Add drained tuna and soup. Heat until warm.
Melt 2 to 3 heaping tablespoons Crisco in deep frying pan. Place chicken pieces in. Add salt and pepper. Brown on each side. Add onion and garlic. Fry with chicken until onion and garlic are cooked or soft, then cover chicken with water. Cook over medium heat until all or most of water is gone. Chicken should be very tender. If not, add more water and cook down again.
Preheat oven to 325°. Grease and flour a 9-inch fluted tube pan. In mixer bowl, beat all ingredients for 3 minutes. Pour into pan. Bake 55 to 60 minutes until cake tests done. Cool 15 minutes. Remove cake from pan; cool. Frost or put on powdered sugar. Preparation time: 10 minutes; baking time: 55 to 60 minutes.
Combine butter and shortening until fluffy. Add sugar, buttermilk, vanilla and egg yolks. Add coconut and nuts. Beat egg whites with cream of tartar until stiff. Fold into cake mix. Put in greased and floured cake pans. Bake at 350° for 30 minutes.
Prepare pasta as directed on package; drain. Rinse with cold water; drain. Toss pasta and remaining ingredients in large bowl. Cover. Refrigerate for 1 hour or until ready to serve. Makes 4 to 6 servings.
Cook broccoli in salted water until tender, about 5 minutes, then drain. Mix all together and bake at 300° for 45 minutes.
Mix oil, sugar and eggs thoroughly with mixer. Stir in dry ingredients, sifted together, then fold in apples and nuts. Bake in greased 9 x 13-inch baking dish for 1 hour at 325°. Leave cake in dish and cover with the glaze.
Place chicken in glass dish. Spread glaze over all. Bake at 350° for 30 minutes.
Cream oleo. Add cream cheese and beat together. Add vanilla and powdered sugar and beat. Refrigerate 15 minutes.
In large bowl, combine all dry ingredients. Add all wet ingredients; mix well. Store in tightly covered container in refrigerator. Keeps about 6 weeks. Use as desired. Bake at 400° for 20 minutes. Fill baking cups or muffin tins 2/3 full.
Mix all ingredients and drop by tablespoons into oiled griddle or skillet. Cook on both sides until lightly browned. Serve at once. Makes about 1 dozen fritters.
Mix sugar and cornstarch together. Add Cheddar cheese; mix well. Add pineapple chunks and toss. Place in casserole dish. Top with crumbled Ritz crackers. Melt butter and pour over. Bake at 350° until bubbly, approximately 30 minutes.
Preheat oven to 325°. Butter and flour a 9 x 5-inch loaf pan. Sprinkle the pecans over the bottom and sides of the pan. With an electric mixer, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the flour, cream, vanilla and lemon flavorings; mix until batter is smooth.
Boil 8 eggs; cool. Peel and slice in half. Put egg yolks into mixing bowl; mash with a fork. In separate mixing bowl, mix together Miracle Whip, mustard, salt, sugar and pickle relish (drained). Mix until smooth. Add egg yolks and mix well. Place mixture into each egg half. Sprinkle with paprika and serve.
Cook rhubarb, water and sugar until tender, about 20 minutes. Add jello to hot mixture; stir. Add pineapple and nuts. Chill.
Cream the sugar and shortening. Add eggs and mix well. Combine buttermilk and jam and add alternately with sifted dry ingredients. Add nuts and fruit last and stir well. Bake in three 9-inch layers for 30 or 40 minutes at 350°.
Mix together and bake in a Bundt pan at 325° for 1 1/2 hours.
Crumble half the cookies on the bottom of a 9 x 13-inch cake pan. Mix both boxes of pudding and 3 cups of milk and set aside. Mix together cream cheese, confectioners sugar and Cool Whip and then the vanilla pudding. Put on top of Oreo crust. Crumble other half of cookies on top and refrigerate.
Heat oven to 350°. Grease and flour 3 round 9 1/2 in. pans. Heat brown sugar, butter and whipping cream over medium heat, stirring occasionally, until butter is melted. Divide among pans; spread evenly. Sprinkle with pecans. Beat remaining ingredients in large bowl with electric mixer on low speed 30 seconds. Beat on high speed 3 minutes, scraping bowl occasionally. Pour over pecans in pans; spread evenly. Bake 22 to 25 minutes or until cake springs back when touched in the center. Cool 5 minutes. Turn upside down onto wire racks; let pans remain over layers for a few minutes before removing. Cool completely. Prepare Whipped Cream Topping. Place one layer, pecan side up, on cake plate. Spread with 1/3 of the topping. Repeat with remaining layers. Store covered in refrigerator.
Preheat oven to 350°. Reduce to 325° to bake pie. Cook onions in butter until lightly browned; spoon into pastry shell. Add milk and 1 1/4 cups sour cream. Blend flour with 1/4 cup sour cream. Combine with egg mixture; pour over onion mixture. Bake in slow oven (325°) for 30 to 40 minutes or until firm in center. Garnish with crisp fried bacon.