HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients (except vodka) with juice. Store in container overnight at least. Pour over ice ring in punch bowl and add vodka. Excellent for brunch or holiday parties. Ice ring can match the theme of party, i.e., holiday leaves, summer flowers.
In a small dish; combine all ingredients except chicken and parsley. Arrange chicken breast bone-side up on a microwave roasting rack, meatiest portions to outside of dish. Brush with half of seasoned mixture. Microwave on high 5 minutes. Turn pieces over and brush with remaining mixture. Microwave 10 -15 minutes, or until meat near bone is no longer pink, rotating once during cooking. If desired, sprinkle with parsley before serving.
Cut cushaw in 4-inch cubes and steam slowly in the 1/2 cup water until tender. Pour off water, but save if mixture is too dry. Mash cushaw and add butter, 3/4 cup sugar, salt and vanilla. Pour into buttered 9 x 12-inch baking dish. Mix 1/2 cup sugar and spices together and sprinkle on top of cushaw. Dot with butter. Bake at 350° for 30 minutes. For further browning, put under broiler for 2 minutes.
Brown hamburger, onion and bell pepper together. Drain grease off. Add tomato sauce; cook until done. In casserole put crescent rolls on the bottom, then hamburger meat. Top with mozzarella cheese. Bake at 350° until done.
Combine cake mix, oil and eggs in bowl, beating until smooth. Stir in pie filling. Spoon into greased and floured 9 x 13-inch baking pan. Combine flour, brown sugar and margarine in bowl, mixing until crumbly. Add pecans, mixing well. Sprinkle over batter. Bake at 350° for 40 to 45 minutes or until cake tests done.
Saute onions,	bell pepper, mushrooms and celery in butter. Add olives, pimentos, mushroom soup, Cheez Whiz and hominy. Put in a 2 quart casserole dish and bake at 350° for 45 minutes or until bubbly.
Bake cake mix according to package directions; place in 14 x 10-inch pan, greased and floured. While cake is baking, mix pudding and refrigerate. Combine cream cheese and Cool Whip at medium speed on mixer. Add instant pudding to cream cheese mixture and set aside. Remove cake from oven and cool.
Mix the first 4 ingredients together and let stand 1 hour. In a large bowl, make stiff dough of the bread ingredients. Grease another large bowl and place batter in it. Turn dough over so oily side is up. Cover lightly with wax paper. Let rise in a warm place. Punch down and place in 3 loaf pans. Let rise again. Bake at 325° for 30 minutes. You can make into rolls. Bake at 325° for 20 minutes.
Soften cream cheese. Add pineapple, pepper, onion, seasoned salt and 1 cup of nuts. Form a ball out of mixture and roll in other cup of nuts. Refrigerate. Serve with assorted crackers.
Soften cheese and mix with sauce. Bake at 350° 15 minutes. Use breadsticks to dip or spread on Italian bread. If used on bread, bake together.
Follow directions on cake mix box and mix. In a bowl, blend until smooth, Ricotta cheese, eggs, vanilla and sugar. Pour cake mixture into well-greased and floured 13 x 9-inch pan. Pour cheese mixture on top of cake mix. Bake one hour at 350°.
Roll out pizza dough thin; layer meats, onions, and cheeses. If desired, add pizza sauce to layers. Roll up dough and place in a pizza pan. In a small bowl, mix eggs, garlic salt, and Italian seasoning; brush top of dough with egg mixture. Bake at 450° until brown.
Defrost; drain and cut up pieces of crab. In a bowl, whip butter and lemon juice until fluffy. Beat in mayonnaise, Parmesan cheese, chopped eggs, horseradish and other seasonings. Fold in crab, onion and parsley. Cover and chill for several hours. Makes 3 cups. Serve with crackers.
Cream oleo, cheese, sugar and vanilla. Sift flour, baking powder and salt and stir into butter mixture until combined. Chill. Shape into balls. Roll in cereal and place on cookie sheets. Bake at 350° for 12 to 15 minutes. Makes 4 dozen.
Mix water, food coloring and salt. Heat until bubbles form around edge. Remove from heat and add oil and alum. Add flour, all at once. Mix and knead until smooth and spongy. Store in jars or plastic bags.
Heat oven to 350°. Generously grease and flour oblong pan, 13 x 9 x 2-inch.
Beat eggs and sugar together until well blended. Add melted butter, then add flavoring and lemon juice. Next, add 1/2 of flour (4 cups) and lemon rind and mix well. Mix baking powder with remaining flour and add to batter. Grease baking sheet. Divide dough into small loaves (about 1-inch thick and 2-inches wide). Bake for 30 minutes in preheated oven at 350°. Remove from oven. Slice each loaf diagonally. Place on their sides on sheet and toast for 15 minutes.
Blend flour, Crisco (cut as pie dough). Put 2 egg yolks into a measuring cup and add enough milk to make 1 cup. Pour milk and egg mixture over flour and Crisco to make dough. Divide dough in half. Roll between wax paper or Saran Wrap. Place 1/2 of dough in a jelly roll pan or a cookie sheet. Layer cornflakes on bottom. Peel apples and slice. Put apples on dough. Mix 1 cup of sugar and cinnamon on top of the apples. Place second half of dough on top. Beat 2 egg whites until frothy and spread on top of dough. Bake at 375° for 55 to 60 minutes. Make a glaze of powdered sugar and milk and drizzle on top of pastry.
Heat oven to 350°. Mix all ingredients. Spoon into 9-inch pie plate or shallow ovenproof dish. Bake 20 to 25 minutes or until lightly browned. Sprinkle with sliced green onions and chopped tomato, if desired. Serve with tortilla chips or crackers. Makes 2 cups.
In medium bowl combine all ingredients except fruit. Stir until sugar is dissolved. Place fruit in large shallow dish. Pour mixture over fruit. Cover. Chill for 3 hours or overnight.
Step 1 - Crust: Blend softened margarine with flour; add 1/2 cup chopped nuts. Press into 9 x 11-inch pan. Bake at 350° for 20 to 25 minutes, until light brown.
Mix dressing mix, pepper, dill weed, garlic powder and oil. Pour over oyster crackers. Bake at 200° for 15 to 20 minutes.
Saute onions in butter until browned. Combine soup, milk, cheese and Worcestershire sauce in pan. Cook broccoli as directed and drain. Mix together with rice and turn into a 1 1/2 qt. casserole. Bake, covered, at 325 degrees for 1 hour. (Take lid off for last 15 minutes.)
Blend together butter and sugar. Beat together vanilla, coconut milk and eggs. Add egg mixture to sugar mixture. Add milk and mix well, then add baking powder and mochiko and mix again. Pour into	well-greased and floured 13 x 9-inch baking dish. Place on rack one level above center of oven. Bake at 350° for 1 hour. Completely cool before cutting, using a plastic knife.
Combine water and vegetables. Cook until done. Add soup (no water) and bouillon cubes. Add Velveeta. Stir until it melts.
Slice and peel apples and fill greased pie plate. Toss with 1 tablespoon sugar and cinnamon. In a medium bowl, combine sugar, margarine, flour and egg. Pour mixture over apples in a pie plate. Place in oven and cook for approximately 35 minutes at 350°.
In a heavy pot, put oil and flour to make a roux. When light brown, add onion and shrimp. Fry slightly. Add garlic and stir. Heat tomatoes; mash and add to mixture. Cook slowly like a stew on low heat. Add parsley. Add a little hot water, about 1/4 cup to keep consistency of a stew. Add corn and cook for about 10 minutes. Stir often. Season to taste. Add about 1 1/2 cups of hot water and simmer for 15 to 20 minutes. Serves 6 to 8.
Make stuffing as directed on package. Spread half of stuffing over bottom of dish. Cover with cubed chicken and mushrooms. Pour soup, diluted with milk, over top. Add rest of stuffing mix. Bake for 30 to 40 minutes at 350°.
Top chicken with cheese and ham. Roll up and secure with toothpicks. In small skillet, melt margarine and brown chicken. Add nutmeg and the soup mix that has been blended with the boiling water. Simmer, covered, basting now and then for 20 minutes or until tender. Serve over hot noodles.
Mix together well and put in 9 x 13 baking dish. Bake at 350° for 1 hour.
Saute onion and garlic in olive oil. Add 1 can tomatoes, zucchini, potatoes, celery and string beans. Cook until tender. Season with oregano, salt and pepper.
Boil chicken breasts until done and cut into bite-sized pieces. Cut up potatoes and boil in chicken broth until tender. Mix all ingredients; add salt and pepper to taste. Add enough of the chicken broth to moisten. Spray a baking dish with Pam. Place pie crust in baking dish. Add chicken mixture and top with additional pie crust. Spread top with margarine. Bake at 350° for 30 minutes or until golden brown.
Combine Crisco, salt and peanut butter and mix well, gradually adding sugar and brown sugar. Cream thoroughly after each addition. Add milk and eggs, mixing well. Sift flour and soda. Blend with first mixture. Roll dough into balls about 3/4-inch diameter. Place on cookie sheet. Bake at 325° for 10 to 15 minutes.
Heat shortening; add beef, cut into 1 1/2-inch square pieces. Brown quickly. Add onions, paprika and a little flour; let simmer for 10 minutes on slow fire, then add salt, pepper and tomato juice and water to cover the meat. Stir gently to blend the ingredients. Let cook slowly until the meat gives under finger pressure. Serve in casserole with quartered tomatoes and green pepper as garnish.
Brown meat and onion slightly. Wash all juice off the beans. Mix meat, beans, onion with Kraft hot or onion barbecue sauce. Sprinkle with brown sugar. Bake slowly at 325° for 1 hour. Double recipe to use in large porcelain pan for church suppers.
Prepare cake mix according to package directions. Pour 1/2 of the batter into a greased and floured 13 x 9-inch pan; reserve rest of batter. Bake 15 minutes at 350°.
Mix flour, sugar, butter, baking powder and salt; set aside 1/2 cup crumbs for top. Add eggs and milk to remaining crumb mixture; stir. Pour into a 9 x 13-inch pan; cover with pie filling. Top with reserved crumb mixture. Bake at 325° for 45 minutes. Serve warm or cold. Serves a crowd.
Beat eggs; stir in sugar. Cook mixture, stirring constantly. When cool, add lemon. Pour into pastry lined pan. Bake 10 minutes in a 450° oven, then reduce heat to 350° and bake 30 minutes. Bake until knife inserted comes out clean.
Place crumbs in shallow dish or pan. Combine tomato sauce, garlic salt, basil and oregano. Dip chicken pieces into tomato sauce mixture, then roll in crumbs. Place chicken pieces, meaty side up, in shallow pan coated with cooking spray. Do not crowd. Bake at 350° for about 1 hour, or until chicken is tender and golden brown. Do not cover pan or turn chicken while baking. Makes 8 servings.
Cream sugar, eggs and oil. Add pumpkin. Mix in flour, baking powder, nutmeg, cinnamon, cloves and soda. Bake at 350° in greased loaf pans for 50 to 60 minutes. Makes 2 large or 4 small loaves.
Combine first 7 ingredients. Pour into a pie shell. Bake at 350° for 45 minutes. Shield with aluminum foil after 25 minutes.
Combine all of the ingredients in a blender and whirl until foamy, pour into paper cups and freeze. Push up from the bottom of the cup.
Cream margarine and sugar. Blend in vanilla, then eggs, one at a time. Mix together. Add flour; mix well. Add buttermilk. Mix well. Set aside. Sprinkle pecans in pie shell; pour in filling. Bake at 300° for 1 1/2 hours. Cool before cutting.
Sift dry ingredients together. Add 1 1/4 cups shortening. Mix as for pie crust. Add 2 beaten eggs, milk and vanilla. Mix well. Roll out on floured pastry cloth as thinly as you can. Use spatula to transfer to greased cookie sheet. Bake in a 375° oven for about 6 minutes.
Grease a pound cake pan (loaf or tube pan) with shortening (to form a thin film with your clean fingers), then lightly flour it. Shake off excess flour. Set the pan aside until cake mix is ready. Preheat the oven to 350°.
Preheat oven to 425°. In a medium bowl, beat eggs. Add spinach, cheese, 2 tablespoons melba round crumbs, lemon juice and oregano leaves; stir to combine. Spray 2-quart casserole with nonstick cooking spray; spread spinach mixture in bottom of casserole. In a small bowl, combine remaining melba round crumbs and margarine; sprinkle over spinach mixture and bake until crumbs are golden brown, about 15 minutes. Serve garnished with lemon slices.
Combine first seven ingredients in a 1-quart baking dish. Bake at 375°, uncovered, for 30 minutes or until hot and bubbly. Serve with raw vegetables or crackers. Makes about 2 cups.
Marinate over night as follows: Wash each chicken thoroughly and pat dry inside and out. Sprinkle chickens all over with seasoning including inside of cavity. Place each chicken in a large zip-lock bag (one chicken to a bag) or, if cooking more than one chicken, place in a large container with a lid. Pour salad dressing over chickens and refrigerate overnight.
Combine all the ingredients in a blender until well blended. Serve over mixed greens or fruit.
Cut corned beef into pieces and mix with remaining ingredients. Bake at 350° for 30 minutes in a casserole dish. Serve on Triscuits crackers.
Melt oleo in a 9 x 13-inch dish; sprinkle with Parmesan cheese. Layer ingredients in dish and bake at 350° for 15 to 20 minutes. Serves 6 to 8.
Combine all. Shape into a loaf. Place in a loaf pan or baking dish. Bake at 375° for 1 hour. The last 10 minutes, pour 1/4 cup of sauce on top of meat loaf.
Mix Cheddar cheese, sour cream, onions, cilantro and chilies, set aside. In small saucepan, combine butter and garlic. Warm over low heat to melt butter. Brush mushrooms with garlic butter. Fill each cap with 1 tablespoon cheese mixture. Sprinkle generously with Parmesan cheese. Broil until bubbly and golden, about 3 minutes.
Moisten cocktail glass rim with fruit grind. Spin rim in salt. Shake ingredients with cracked ice. Strain into glass.
Cook broccoli and cauliflower until half done. Cook macaroni until tender. Combine Velveeta and soup. Cook until Velveeta is melted. Combine all ingredients in a baking dish and bake until heated through. (Ham chunks can be added, but these are optional.)
In saucepan, combine grape juice, cinnamon, cloves and sugar. Simmer for 10 minutes; strain. Stir in orange and lemon juices. Serve hot or cold. Yields 10 (1/2 cup) servings.
Blend cottage cheese until smooth and creamy. Add lemon juice and salt to taste. Goes well as a topping for baked potatoes or can be used with dry onion soup mix to make onion dip.
Steam broccoli. Cook rice. Mix broccoli and rice together. Saute onion in butter. Add soup, onion, sour cream and part of cheese to broccoli mixture. Mix well. Pour into a 9 x 13-inch casserole dish; top with cheese and crackers. Bake at 350° for 20 to 30 minutes.
Heat the oven to 350°. Cut the chocolate into approximately 1/4-inch chunks. Combine the flour, salt, soda and cinnamon. Beat together the butter, sugar and vanilla. Beat in the egg. Stir in the flour mixture. Add the oats, nuts and chocolate. Drop the dough by level teaspoonfuls onto ungreased baking sheets. Bake until the edges brown, 6 to 8 minutes. Let cookies cool 1 minute on baking sheets before removing to racks.
Mix ingredients in order given. Chill thoroughly. Roll out on floured board. Cut into desired shapes. Bake at 375° for 12 minutes.
When eggs are cool, cut in half and scoop out the yolks. Fill eggs with tuna or egg salad.
Saute hamburger, onions and green and red pepper in frying pan. Shake on the spices. Brown slightly and pour into large pot and add remaining ingredients. Simmer for approximately 1/2 hour, stirring occasionally. Serve with rice or mashed potatoes. Or with salad and sour cream.
Melt margarine in deep, rectangular baking dish. Mix flour and 3/4 cup sugar. Add milk; stir. Pour mixture into melted margarine and spoon in cherries (with sugar added). Do not stir. Bake at 350° for 50 to 60 minutes.
Brown meat and add onion. Cook until tender. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer for 30 minutes or until vegetables are tender.
Heat soup, butter, and cheese until cheese is melted. Stir constantly. Pour over broccoli and rice. Bake 45 minutes at 350.
Mix cereal, sugar, flour, salt and soda in a large bowl. Add eggs, shortening and buttermilk. Mix well. Store in covered container in the refrigerator. Keeps well for up to six weeks. Bake as many as desired each time at 400° for 15 minutes.
Blend one cup of love and one-half cup of kindness. Add alternately in small portions one cup of appreciation and 3 cups of pleasant companionship into which has been sifted 3 teaspoons of deserving praise.
Brown pork chops in electric skillet on both sides (10 to 15 minutes). Salt and pepper. Place 1 slice of onion (medium thickness) and 1 slice of green pepper ring on each chop. Cover all with undiluted tomato soup. Simmer at 250° for about 1 1/4 hours. Serves 6 to 8.
Brown beef or cook chicken and mix with soy sauce. Dissolve bouillon cubes in water. Mix this with meat. Stir in soup. Add vegetables and rice. Mix well. Can mix this in a 9 x 13-inch cake pan. Bake uncovered at 350° for 45 minutes to 1 hour. Take out of oven and serve.
Boil squash until tender. Drain. Combine all ingredients except a small amount of cheese and crackers. Pour into casserole dish. Sprinkle with reserved cheese and crackers. Bake, uncovered, at 350° for 30 minutes or until slightly brown on top.
Saute the garlic and rice in the butter or margarine until golden. Pour into a casserole. Add the broth and salt. Cover tightly and bake in a 350° oven for 25 minutes or until the liquid is absorbed. Add the cheese and stir until cheese is well mixed and the rice is fluffy. Serves 4.
Mix in order, except for 2/3 cup chopped nuts. Shape into ball or put in nice dish. Roll or pat remaining nuts. This can easily be made in a food processor.
Combine butter and cheeses. Add sugar, sour cream, eggs and milk. Combine noodles with mixture. Spread in a 9 x 13-inch pan. Top with frosted flakes. Sprinkle with cinnamon. Bake at 350° for 1 to 1 1/2 hours or until firm. Serves 6 to 8.
Bake 6 large potatoes in microwave until done. Peel and chop potatoes, adding two chopped hard-boiled eggs. Chop onion and celery and add potatoes. Blend in mayonnaise; mix well. Stir in pickles and pickle juice. If you like warm potato salad, mix together while potatoes are still warm and serve immediately or refrigerate if desired.
Mix all ingredients in a mixing bowl at the same time; mix for 2 minutes. Do not overmix. Bake in a Bundt pan at 350° until done when tested. Frost with caramel glaze.
Rinse chicken; pat dry. In 10-inch skillet, cook chicken strips, half at a time, in hot oil 2 to 3 minutes. Remove chicken from skillet; add onion and garlic. Cook until tender, but not brown. Add broth, uncooked rice, oregano, paprika, salt, pepper and turmeric. Bring to boiling. Reduce heat; simmer, covered, for 20 minutes. Add undrained tomatoes, pimento and frozen peas to skillet; cover and simmer 10 minutes more or until rice is tender. Stir in cooked chicken; cook through, about 5 to 10 minutes more.
Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition. Combine flour, soda, cinnamon and cloves; add to creamed mixture alternately with mashed banana and milk, beginning and ending with flour mixture. Fold in oats, raisins and pecans. Spoon batter into 2 greased 8 x 5 x 3-inch loaf pans.
Add sugar to oil. Then add eggs, pumpkin, spices (sifted with flour), water and raisins. Bake 1 hour at 350°. Makes 1 large or 2 small loaves.
Dissolve yeast in water in large bowl; rest for a moment. Add salt, sugar and shortening. Blend in eggs and 1/2 flour (save a small amount of the egg). Slowly add rest of flour and stir until dough is stiff. Turn on lightly floured board and knead until satiny-smooth. Place in greased bowl; cover and let rise until double in size (about one hour). Punch down. Cut into equal portions and roll into strips. Braid strips and seal ends. Place on greased sheet. Let rise one hour. Brush with egg and sprinkle with poppy seed. Bake at 350° for 45 minutes to 1 hour.
Mix ingredients together well. Roll out on floured board and cut. Put on greased pan. Bake at 350° until golden brown.
Mix first 4 ingredients and cook until they form a little ball in a cup of water. Add vanilla, butter and nuts. Beat by hand until mixture begins to harden. Place on greased plate or shallow pan or bowl. Eat and enjoy.
Combine 4 cups water and next 17 ingredients in a large Dutch oven. Bring to a boil, cover and reduce heat. Simmer 30 minutes, stirring occasionally. Add remaining 2 cups water, orzo and vinegar. Cover and simmer an additional 30 minutes, until lentils are tender. Discard bay leaf. Contains 134 calories per 1 cup soup. Servings: 4 gallons.
Prepare peas, broccoli and corn according to package directions. In saucepan, place prepared vegetables. Stir in almonds and pimentos. Put bouillon cube in hot water to dissolve. Add onion and dry mustard to the dissolved cube. Mix. Add to the vegetables. Cook until heated through.
Mix well. Flatten to 2-inches in diameter (the flatter, the crisper). Sprinkle with sesame seed or poppy seed. Bake at 350° for 8 to 10 minutes.
Place half of the peanuts in an ungreased 11 x 7 x 2-inch pan. Set aside. In a saucepan, melt butter and peanut butter chips over low heat. Add milk and marshmallows. Cook and stir until melted. Pour over peanuts. Sprinkle the remaining peanuts on top. Cover and refrigerate. Cut into bars.
Dice bacon - fry crisp - drain. Add peas with peanuts. Mix in other ingredients, stirring well. Refrigerate.
Slice English muffins in halves and then each half in quarters. Arrange on a cookie sheet. Mix the remaining ingredients well, using a hand mixer at medium speed. Spread mixture on the quartered muffins. Freeze at least 30 minutes if you plan to use in the evening. (This recipe freezes very well and can be made up to 2 weeks ahead.) To serve, place crab muffins on cookie sheet and broil until golden and puffy. Yield 48.
Prepare lemon pudding according to package directions using 1/2 cup sugar and 3 cups water. Remove pan from heat. Add butter and stir until completely mixed. Put shortcake cups in individual serving bowls. Put a large scoop of vanilla ice cream in the center of each shortcake cup. Pour warm lemon sauce over the ice cream to form an ocean around the frozen island. Quick, easy and delicious dessert.
Combine beef, salt, Worcestershire sauce and pepper. Mix well. Shape into 4 balls. Place 1 slice bacon around each meatball and fasten with toothpick. Press meatballs and bacon together until firm. Brown on all four sides in skillet. Cover and cook over low heat to desired degree of doneness.
Pare eggplant; cut in 1-inch cubes. Cook in boiling water for 8 minutes and drain. Add egg, milk, butter, onion and cracker crumbs. Place in greased baking dish. Top with buttered bread crumbs. Bake for 30 minutes at 350°.
Sift the flour before measuring. Add salt and sugar to flour and sift again. Mix shortening thoroughly with flour mixture. Beat egg. Add water and vinegar and beat well. Pour over flour mixture and blend. (Will be more moist than standard pastry.) Wrap in waxed paper and chill at least 30 minutes. Dough may be left in refrigerator for 2 or 3 days. Roll out on aluminum foil. Makes 2 double crusts.
Mix together and store in a covered container. Put about 2 teaspoons or more to a cup of hot water.
Sprinkle crust with flour and fill with fruit and dust fruit with sugar. Beat egg yolks. Add sugar and milk. Beat egg whites and add to yolk mixture. Pour custard over fruit. Bake at 450° for 15 minutes. Reduce heat to 300° and continue baking until crust is golden brown.
Combine tomato sauce, brown sugar, vinegar and mustard in a small bowl. Set aside.
In a blender, combine the yogurt, milk, (sugar, if desired) and chocolate syrup. Add ice cubes and 1/4 cup marshmallows. Cover and process until well blended. Pour into chilled glasses. Top with the remaining marshmallows. Yield: 3 servings.
Lightly butter a cookie sheet and spread with pecans. Heat sugar and butter over medium heat, stirring constantly until mixture reaches 320° on candy thermometer. Pour mixture over pecans. Let stand 5 minutes, then sprinkle chocolate chips on top. Spread evenly. Cool completely and break into small pieces.