HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix the punch, sugar and pineapple juice. Fill pineapple juice can with water 3 times. Add orange juice. Freeze in 2-gallon ice cream buckets. When ready to serve, set out frozen bucket for a short time, then add 1 bottle of ginger ale.
Combine all ingredients and	cook in large container until thick. Add a little cornstarch and cook until it has thickened. Put in hot jars. Seal. Boil for 15 minutes.
In large bowl, mix flour, baking powder and salt. Cut in shortening. Store in covered container, needs no refrigeration, and use when Bisquick is called for in recipes.
Cream first 3 ingredients real good. Add eggs and flour alternately. Add vanilla and lemon juice last. Bake 1 hour and 15 minutes at 325° to 350°.
Make sure all vegetables are diced to bite size proportions. Saute vegetables and onions in butter. Season with garlic or seasoning of your choice. In another pan, brown the sausage (sliced). Combine sausage and vegetables. Be sure to drain meat. Pour in gravy that's made following directions on package. Cover and let simmer about 15 minutes on low flame. Boil rice. To serve, serve mixture over the rice. Goes great with kid and Kool-Aid. Makes 4 to 6 servings.
Mix ingredients together except Mexican Velveeta cheese. Sprinkle it on top of mixture. Bake 1 hour at 350°, covered.
Cream oil, sugar and eggs. Add apples, flour, soda, baking powder, salt and cinnamon.	Stir well. Pour into lightly greased 9 x 13 pan. Sprinkle nuts and morsels on top. Bake at 350° for 45 to 55 minutes.
Bring syrup, sugar and salt to boil over medium heat; boil 2 minutes, stirring constantly. Gradually pour over popped corn; toss until coated. Shape in the shape you want them and add the food coloring as you want to.
Beat egg yolks. Add milk gradually and mix well. Gradually stir into dry ingredients. Cook in medium size saucepan, on medium heat, until thick, stirring constantly. Remove from heat and add vanilla and butter; stir well.
Fix pudding according to directions on box. Cut up bananas in bottom of large container and spread wafers in with bananas. Pour pudding over that. Spread Cool Whip on top and chill.
Preheat oven to 450°. Blend everything, except the potatoes. Add potatoes and coat thoroughly, stirring occasionally. Bake for 40 to 50 minutes or until potatoes are tender and golden brown. Garnish with chopped parsley, if desired.
Drain cherries and save juice. Combine cornstarch, sugar and salt. Stir in 3/4 cup cherry juice. Cook until thick and clear. Add almond extract. Pour over cherries in a 9-inch pastry lined pie pan. Dot with butter. Cover with top pastry (pie dough). Trim edges and bake in hot 425° oven for about 40 minutes.
Add vanilla, creamer and sugar to 1 (8 ounce) cup of hot coffee.
In saucepan combine flour and brown sugar; stir in milk. Cook and stir over medium heat until thickened; then cook 1 minute more. Remove from heat. Stir 1 cup mixture into egg yolks. Return all to saucepan. Bring to a boil, cook and stir 2 minutes. Remove from heat. Stir in margarine and vanilla. Cool to room temperature; stir occasionally. Fold in whipped cream. Layer a third of the pudding in a 2-quart glass bowl; top with half of the bananas. Repeat layers. Top with pudding. Sprinkle with nuts. Cover and chill at least 1 hour before serving.
Melt Hershey bars in double boiler; cook slowly. Add paraffin and stir well. Do not let it get too thick. If it becomes too thick, add more paraffin. Dip Ritz cracker with peanut butter that has been prepared before preparing chocolate. There should be 2 crackers with peanut butter between before dipping.
Cream butter and sugar well; add eggs and beat thoroughly. Sift soda, salt and flour together 3 times. Add to egg and sugar mixture. Mix well; add sour cream and flavorings. Preheat oven to 325°. Bake 1 1/2 hours in tube pan. Batter may be divided and cooked in loaf pans.
Combine milk, salad dressing and cheese. Stir and cook over low heat until smooth. Add remaining ingredients. Pour into a 2-quart casserole dish. Bake at 350° for 35 to 40 minutes. Can be divided and frozen before baking.
Arrange apple slices in a lightly greased 1-quart baking dish. Combine remaining ingredients and pour over apple slices. Bake at 350° for 20 minutes. Makes 2 servings.
Put apple cider and cranberry juice in large coffeepot. Combine sugar, salt, cinnamon sticks and cloves in coffeepot basket. Perk!
Heat chips with Eagle Brand on stove. Stir in remaining ingredients. Put wax paper in pan. Pour in. Put in refrigerator to cool. Cut up.
Peel potatoes.	Rinse in cold water.	Slice crosswise into rounds, thin and uniform,	by hand or use a vegetable slicer that works by hand or attaches to an electric mixer. Soak sliced potatoes in several changes of very cold water for 2 hours, adding ice cubes to the last change of water. Turn potato	slices into a towel and dry thoroughly.	Fill a deep fat fryer	with 3 inches of oil and heat to 375°. Using a frying basket or large spatula, fry only a few slices at a time, shaking the basket to prevent sticking. Chips should be golden in 4	to 5 minutes. Drain chips on paper towels or brown paper bag. Salt just before serving.
Sift dry ingredients. Stir in oats and sugar. Cut in butter until crumbly. Pat 2/3 crumbs in 11 x 7-inch pan. Spread with preserves. Top with remaining crumbs. Bake at 375° for 30 minutes; cool and cut in bars. Yields 2 1/2 dozen.
Mix all ingredients well. Pour into lightly-greased 9 x 13-inch Pyrex. Bake 20 to 30 minutes at 325°. Cool; cut into squares.
Wrap each smokie with 1/2 to 1/3 slice of raw bacon. Roll in brown sugar and insert toothpick to hold. Place all smokies in a 9 x 13-inch pan. Cover with remaining brown sugar and pat down gently. Leave out on the counter for 24 hours (don't worry, it won't spoil). Bake at 350° for 1 hour. Watch carefully after 45 minutes so the bacon doesn't burn. You might want to place smokies on a paper towel before you transfer to a serving dish.
Make in layers as listed. Cover with Saran Wrap and refrigerate overnight. Can be made in deep bowl or baking dish, not so deep. Very good! Serves 10 to 12.
Grease a 9 x 13-inch baking dish. Sprinkle bottom of pan with 1/4 cup chopped nuts. In a heavy saucepan, melt the butter. Add sugar. Stir continually and cook over medium heat. When the toffee comes to a vigorous boil, continue to cook for another 4 to 5 minutes. It will start to change to a slightly darker brown and will not be as frothy. When it reaches the hard ball stage, quickly pour the mixture into the baking dish. Spread it to cover. Layer chocolate bars on top of toffee. As it melts, spread it to cover the toffee. Sprinkle with remaining nuts. When cool, break into pieces. If you want to refrigerate the candy, do it after the pieces are broken up.
Sift flour, sugar and salt together. Bring margarine, water and cocoa to a boil; pour over sugar mixture and blend well. Add buttermilk, eggs, vanilla and soda; mix well. Batter will be thin. Pour into greased and floured 11 x 16 x 1-inch pan. Bake in 400° oven for 20 to 25 minutes.
In a bowl, mix together flour, baking powder and lard. Mix until crumbly. In second bowl, combine egg, vinegar and water. Add to dry ingredients. Makes 4 crusts. Can be frozen for future use.
Place fish fillets skin down in baking dish. Top each fillet with 2 pats of margarine. Sprinkle with onion and garlic powder, top with lemon pepper. Bake uncovered at 400° for about 20 minutes. Serve with fresh lemon juice. Very low calories. Real good.
Reserve 1/3 can of cheese soup or grated cheese to spread over top. Cook onion and green pepper with rice. Mix with remaining ingredients. Bake for 45 minutes at 375°.
Mix together. Bake at 375° for 15 to 20 minutes. Makes 12 muffins.
Sift all dry ingredients together. Drain juice and add fruit cocktail. Mix well. Add fruit last. Cook at 350° for 35 minutes.
Mix all together and put in greased pie plate. Bake at 325° for 30 to 45 minutes.
Combine flour, seasoning salt and pepper to desired taste. Rinse chicken thoroughly. Leave chicken wet. Flour chicken pieces thoroughly. Place in hot skillet of shortening. Cook chicken on medium heat until golden brown, 30 to 40 minutes. Drain on paper towel.
Mix flour and salt; coat meat with flour. Cook and stir onion and garlic in shortening in 10-inch skillet until onion is tender; remove from skillet. Cook and stir beef in same skillet until brown. Stir in onion, garlic, water, tomato sauce, salt and pepper. Heat to boiling, reduce heat. Cover and simmer until liquid thickens. Stir in sour cream and serve over noodles. Serves 6.
Mix all ingredients together. Pour mixture into a greased muffin pan. Bake 10 minutes at 400°. Makes 12 rolls.
Bring the 4 cups of water to a boil. Add all ingredients, except allspice. Cook until nearly tender, then add allspice. Simmer until vegetables are tender. Add more water if needed. Serves 4.
Mix all ingredients together. Shape into loaves and bake at 350° in a greased loaf pan for 1 1/2 hours. Put ketchup over top before baking.
Add the milk to the meal and mix thoroughly. Add the oil and stir. Spoon into a greased and preheated 8 x 4-inch pan or a similar pan or fill muffin tin cups half full. Bake at 450° for 20 to 25 minutes.
In 2-quart saucepan, bring water, butter, chicken, salt, pepper and garlic to a full boil (5 to 7 minutes). Add rice and carrots; return to a full boil. Reduce heat to low. Simmer until rice is tender (25 to 30 minutes). Stir in remaining ingredients.
Combine flour, soda, cinnamon, nutmeg, allspice and salt thoroughly with a wire whisk in a large mixing bowl. Add sugar, oil, buttermilk, eggs, prunes and vanilla, mixing well with electric mixer. Pour into 2 greased and floured 9-inch round cake pans. Bake at 350° for 30 to 35 minutes.
Mix all ingredients together. Drop onto cookie tray by teaspoonfuls. Bake at 350°.
Melt butter in loaf pan. Mix flour and sugar. Add beer; stir. Pour into pan that has melted butter in it. Bake at 350° for 30 to 40 minutes.
Cook fryer in pressure cooker until tender. Tear meat from bones. Place in long casserole dish. Pour soups and sour cream over chicken. Sprinkle 1 1/2 cups cracker crumbs over top. Dot with 1/2 stick butter. Sprinkle with poppy seed and bake until hot.
Beat first 3 ingredients and pour over cooled crust. Mix pudding with milk. Beat together. Pour over second layer. Spread remaining Cool Whip on top. Pecans (chopped) may be sprinkled on top.
Mix ginger, cinnamon, flour, sugar and salt. Beat eggs until light, add dry ingredients, then pumpkin. Mix well. Add milk and vanilla. Mix well. Pour into two 10-inch pie shells. Bake 10 minutes at 450° then 350° for 35 to 40 minutes.
Place oatmeal in blender. Blend until a fine powder. Measure and add enough flour to make 2 cups. Mix oatmeal-flour mixture with baking powder, baking soda and salt. Break egg into cup. Add enough buttermilk until cup is full. Place this mixture, oil and honey in blender. Blend. Add flour mixture. Blend again.
Mix cake mix with next 3 ingredients. Add cocoa; mix well. Add food coloring; mix well. Pour in greased, floured pan and bake 25 to 30 minutes in 350° oven. Use Cream Cheese icing listed in icing section.
Combine softened ice cream, peanut butter and vanilla thoroughly. Spoon onto grahams and cover. Seal each sandwich tightly in plastic wrap and freeze until firm. Enjoy.
Wrap crackers with a slice of bacon. Place on a cookie sheet. Sprinkle with Parmesan cheese. Bake at 200° for approximately 2 hours.
Mix and press into a 9-inch pie plate. Bake at 300° for 30 minutes, checking to make sure it doesn't get too brown, every 10 minutes. Cool.
Cook onion, pepper in pan. Beat eggs; add milk and salt. Stir in cheese and onion mixture.
Cook rice; omit browning. Cool. Combine remaining ingredients and add to rice. Serve on a bed of lettuce as a luncheon entree or as a side dish.
Line a pan with foil. Place butter in pan and place in the oven at 400° until butter melts, evenly coating the bottom of the pan. In a bag, place the flour, salt, paprika, seasoning and pepper. Place chicken in and shake until it is well coated. Place the coated chicken, skin side down, in the pan. Bake for 25 minutes at 400°. Cook the rice. Take the chicken out of the pan. Place the rice on the bottom of the pan. Add the onions and green pepper. Place the chicken, skin side up, in the pan. Pour the soup over all and bake, uncovered, 45 minutes at 400°. Use a 9 x 13-inch pan. Serves 4.
Melt butter; add lemon juice and Worcestershire sauce. Baste meat with this sauce. Pour over barbecued meat.
Cream butter and sugar. Add eggs, one at a time, beating after each. Sift flour three times. Add one cup to mixture and mix well. Add water and vanilla, then remaining cup of flour with the baking powder. Pour into greased and floured tube pan. Bake at 300° for 45 minutes, then at 325° for 15 minutes. (All ingredients should be room temperature for best results.)
Boil potatoes until soft and drain well. Transfer to bowl of food processor fitted with steel blade. Without waiting for potatoes to cool, add the remaining ingredients and whip until very smooth. Cover tightly and chill until serving.
Preheat oven to 350°. In a small bowl, combine flour, baking soda and salt; set aside. In a large mixer bowl, beat butter and sugar until creamy; beat in eggs and vanilla extract. Gradually beat in flour mixture. Stir in Nestle morsels. Drop by rounded measuring tablespoonfuls onto ungreased cookie sheets. Bake 11 to 12 minutes until edges are lightly browned. Let stand 2 minutes. Remove from cookie sheets. Cool. Makes about 3 dozen.
Combine first 3 ingredients in container of electric blender; process until smooth. Gradually add ice, processing until mixture reaches desired consistency. Yield: about 4 cups.
Cream margarine and sugar. Add egg and mix well. Add oil and beat. Add all other ingredients and stir in pecans. Drop by teaspoonfuls on greased cookie sheet. Bake at 325° for 10 to 12 minutes. Yields: 7 to 8 dozen.
Preheat oven to 350°. Melt oleo in large saucepan over low heat. Blend in flour, salt and pepper. Cook and stir in milk. Return to heat and cook until thickened and bubbly. Fold in ham, onion, green pepper and cheese. Pour over potatoes in large bowl. Pour into buttered 13 x 9 x 2-inch baking dish. Cover with foil. Bake 30 minutes at 350°, covered. Uncover and bake for 1 hour or until brown and bubbly. Let stand 10 minutes before serving. Serves 6.
Boil carrots for 10 minutes. Drain all of the water. Add the onion, margarine, brown sugar and nutmeg. Simmer, stirring occasionally, for 15 minutes or until tender.
Soak bread in milk and eggs. Stir in carrots, onion, cheese and meat. Press into loaf pan. Stir together the brown sugar, catsup and prepared mustard. Pour over top. Bake at 350° for 1 hour.
Mix in order given. Roll out and cut. Deep fat fry at 375° until golden brown.
Heat pineapple slowly to boil; add Jell-O and stir until dissolved. Add buttermilk and coconut. Fold in Cool Whip. Chopped nuts are optional.
Split rolls. Mix margarine, mustard, poppy seed, Worcestershire and onions in saucepan over low heat. Heat until mixed. Spread ham and cheese on rolls. Spread butter mixture on inside and top of rolls. Replace rolls in tray. Top with foil. Bake 10 to 15 minutes at 400°. Freezes well.
Preheat oven to 350 degrees. Cook spaghetti according to pkg. directions, drain. Melt cheese in microwave according to package directions. In a large bowl combine cheese, undrained tomatoes and soups. Stir in spaghetti and chicken. Place in a 2-quart baking dish and bake for 15-20 minutes or until heated through. May cook on stove top also, stir frequently.
Mix all ingredients together in a large bowl. Mix until well blended. Break off small amounts and knead until smooth. Make soft balls, size of quarter. Place on cookie sheet lined with Handi-Wrap. Place a toothpick in each ball. Place candy in refrigerator to chill.
Combine all the ingredients, except for marshmallows. Press into greased 9 x 13-inch pan and bake 12 to 15 minutes at 350°. Remove from oven and top with the marshmallows. Return to oven 1 or 2 minutes, just until they are fluffy. Cool.
In double boiler, melt butter. Stir in light brown sugar. Cook until melted. Remove from heat and cover. In mixing bowl, crack 6 eggs. Stir in sugar mixture. Add flour and vanilla. Mix well. Stir in nuts. Bake at 350° for 30 minutes. Fills a 9 x 13-inch and a 12 x 18-inch pan.
Mix together peanut butter and crushed corn flakes. Heat Karo and sugar until bubbly. Do not boil. Pour over peanut butter and corn flakes mixture. Mix well. Press into 8 x 12-inch pan. Cool. Melt almond bark in microwave. Spread over pressed mixture in pan. When firm, cut into squares.
Cut up vegetables into small pieces. Mix other ingredients into a shaker. Add dressing just before serving.
Mix first 3 ingredients; set aside. Mix crumbs and sesame seed. Coat chicken with real mayonnaise mixture, then crumb mixture. Place on baking sheet. Bake in 425° oven 12 minutes or until lightly browned. Serve hot with dip. Serves 6.
Dissolve Jell-O in water. Mix all ingredients together and finish out with water to make 1 gallon of punch. Mix your favorite sherbet with the punch which has been chilled when you are ready to serve.
Mix together the milk, pudding, vanilla and sugar; add dry whipped topping mix and mix until desired thickness. Let chill. (If this gets too thick, add a little milk to thin.)
Stew chicken and debone. Cook until mixed: cream of chicken soup, chicken broth and jalapeno peppers. Layer 1/2 of Fritos in an 8 x 10-inch baking dish. Add chicken layer, then layer with rest of Fritos. Pour sauce over mixture. Bake for 20 minutes at 350°. Top with cheese and bake for 10 minutes.
Grease a 1-quart casserole. Combine first 6 ingredients until well blended. Pour into casserole; top with Provolone. Bake at 375° for 35 minutes or until brown on top.
Mix all ingredients and roll into balls about 1-inch in diameter. Place on cookie sheet and bake at 325° for 20 minutes, turning balls over after first 10 minutes.
Mix hamburger with taco seasoning (according to directions). Cover with Cheddar cheese. Bake at 350° for 20 or 30 minutes or microwave on High for 10 minutes.
Sift flour, baking powder and salt three times or more. Cream shortening. Add sugar and cream until fluffy. Add dry ingredients alternately with liquid, lastly fold in stiffly beaten egg whites. Bake at 350° in three 9-inch layers. Wonderful for fresh coconut, using 7 minute icing.
Combine all ingredients in a small bowl. Stir until smooth. Cover and chill thoroughly. Serve with fresh fruit or unsalted crackers.
Cut chicken into strips. Add oil and butter in frypan with shallots, garlic, salt and pepper and tarragon. Cook until golden. Remove chicken.
Mix thoroughly and store. Put 2 or 3 teaspoons in a cup and pour in hot water.
Mix all ingredients except Cool Whip; put it in last. Cover with chopped nuts and refrigerate.
Preheat oven to 350°. Melt margarine in oven in 13 x 9-inch pan. Remove from oven; sprinkle crumbs over margarine, pressing down with a fork. Sprinkle coconut over crumbs; add a layer of chips and one of pecans. Drizzle condensed milk evenly over the top. Bake at 350° for 25 to 30 minutes, or until golden brown. Cool and cut into bars. Makes 3 dozen cookies.
Simmer slowly for 1 hour. Serve on toasted buns. Makes 4 sandwiches.
Beat margarine and sugar until light and fluffy. Blend in eggs and vanilla. Add combined dry ingredients; mix well. Chill several hours or overnight.
Preheat oven to 400°. Cream sugar and butter. Add flour and eggs alternately. Add vanilla and coconut extract and buttermilk. Pour into pie shell. Set oven to 350°. Cook about 1 hour or until pie is done.
Mix together the first 3 ingredients; pour over the chicken breasts. Bake, covered, at 300° for 1 hour. Remove cover; bake 30 minutes longer. Baste with the sauce.
In a large pan melt together cocoa, butter and sugar. Bring to a boil, boil 2 minutes. Remove from heat. Add syrup, peanut butter and marshmallow cream, blend until smooth. Add oats. Put in freezer for 1 to 2 hours and serve.
Combine ground chuck with onion, tomato sauce, egg, oatmeal, seasoning and salt. Mix together well. Place into 9 x 12-inch baking dish. Shape into loaf. Bake at 350° for 1 to 1 1/2 hours. Serves 8 to 10.
Beat together sugar, pumpkin, eggs and oil. Sift dry ingredients together and add alternately with the water and soda mixture, to the first mixture. Bake in 3 loaf pans (sprayed with nonstick spray and lightly floured) for 1 hour at 350°.
Cook over medium heat the meat, onion and cold water for 1 1/2 hours, stirring often. Drain fat. In a separate pan, boil the potatoes, then mash without milk or butter. Add mashed potatoes to meat mixture, a little at a time. Add poultry seasoning. Place in an uncooked pastry shell. Add a top crust. Bake at 425° for 20 minutes or until brown.
Mix together and pour into freezer. Makes 1 gallon. Can use strawberry pop and add frozen strawberries before freezing.
Mix flour, baking powder and salt together with a fork. Set aside. Cream butter. Add both sugars and cream well. Add eggs and vanilla. Beat until fluffy. Blend in dry ingredients. Stir in crushed candy. Spread in well-greased 9 x 13-inch pan. Bake at 350° for about 30 minutes. Cool and cut into bars.
Bring to a boil in pan margarine, water and cocoa. In a large bowl mix sugar, flour, salt, vanilla, soda, eggs and sour cream. Pour pan mixture in with dry ingredients and mix. Pour into a jelly roll pan and bake for 20 minutes.
Grease a 1 1/2-quart casserole with cooking spray. Mix all ingredients together and place in casserole. Bake at 350° for about 40 minutes.
Mix first 4 ingredients. Bring to a boil for 1 minute. Remove from heat. Add next 3 ingredients; mix. Drop by spoonfuls onto wax paper.
Mix ingredients well. Drop by rounded teaspoonful into hot fat until golden brown. Makes about 50.
Form sausage into 100 (1-inch) balls and place on cookie sheet. Bake at 350° for 15 minutes. Drain on paper towels. Combine 1 pound sharp Cheddar cheese (softened or grated), margarine or butter, flour, salt and paprika. Wrap 2 tablespoons (No. 70 dipper) of dough around each sausage ball. Freeze at this point, if desired. Place on ungreased baking sheet. Bake at 350° for 12 to 15 minutes.
Mix and sift the dry ingredients. Add oil and stir well. Add eggs, one at a time; beat well after each additional egg. Stir in carrots.
Dissolve Jell-O in water. Cool. Whip cream, add cream cheese, pineapple and nuts. Stir in Jell-O. Chill until firm.
The day before your party, make the ring. Cut 1 lemon and 1 lime into thin slices. Remove seeds. Arrange alternating slices of fruit in bottom of 3 1/2-cup ring mold. Pour in enough crantastic or cran-orange to barely cover fruit. Freeze until just set. Now, add enough Ocean Spray to fill mold. Freeze overnight. Refrigerate remainder of crantastic or cran-orange.
Mix flour, baking soda and baking powder and set aside. Beat egg whites until foamy and set aside. Mix egg yolks, oil, vanilla and milk. Gradually add flour mixture to egg mixture and beat for 3 minutes. Gently fold in egg whites. Pour 3/4 c. batter into prepared waffle iron. Makes about 48 waffles.
Add flour, corn meal, sugar, salt, baking powder, egg and milk. Add cracklings. Beat thoroughly. Bake in well-oiled shallow pan in hot oven at 450° about 20 minutes or drop by teaspoonfuls on a hot well-oiled griddle. Fry until golden brown. Makes 6 servings.
Mix thoroughly the bread crumbs, thyme, oregano, parsley, butter and wine. Wash mushrooms, remove stems and chop them up fine. Saute stems and caps in butter for 10 minutes. Cool; set aside caps and mix stems with spices, crumbs and wine. Fill the caps with the mixture and place on baking tin. Broil until hot.
Trim squash ends; slice and cover with water. Cook 20 minutes over medium heat until tender. Drain well. Mash and drain again. Combine squash and next 5 ingredients. Drop by scant tablespoon into 350° oil. Fry 5 minutes. This mixture can be refrigerated until next day if it makes too much.
Cook hamburger in frying pan over medium heat for 10 minutes. Drain well. Add tomato sauce; mix well. Lower heat to simmer and cook 15 minutes. Cook macaroni following directions on package; drain well.