HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix Kool-Aid and sugar. Add 2 cups of hot water; stir to dissolve, then add the other 6 cups of cold water. Stir. Add pineapple juice and stir. Just before serving, add 2 quarts of ginger ale.
In a mixer bowl, stir slightly softened ice cream until smooth. Spoon the ice cream until pie crust is almost full and cover with the inverted plastic lid. Place pie in freezer for several hours until hard.
Place tea bags in pitcher. Cover with boiling water. Leave for 5 minutes. Squeeze tea bags and discard. Stir in honey until dissolved. Stir in apple juice. Chill or add ice cubes to glasses. Drop a lemon slice and mint sprig in each. Makes 4 servings.
Mix all ingredients except oats. Stir in oats and pat in 9 x 13-inch greased Pyrex dish. Bake at 350° for 15 minutes. Take out of oven and run knife around sides.
Mix soups, broth and onion soup mix and heat on top of stove. Mix in rest of ingredients and pour into a 9 x 13-inch pan. You may top with bread crumbs or crushed corn flakes. Bake at 350° for 1 hour. Serves about 6.
Heat oven to 350°. Except for pie shell and garnish, beat all ingredients in a large bowl with mixer until smooth. Pour into pie shell. Bake 50 to 55 minutes, until knife inserted in center comes out clean. Cool on wire rack, then chill about 4 hours or up to 2 days. Just before serving, garnish with whipped topping; sprinkle cinnamon and pecan halves.
Toss peaches with 1/3 cup sugar and cinnamon. Spoon into a lightly greased 9-inch deep pie plate and set aside. Combine flour and remaining sugar. Cut in butter with pastry blender until mixture is crumbly. Sprinkle on top of peaches. Bake at 375° for 35 or 40 minutes. Based on 6 servings, each serving contains: 283 calories; 8g fat; 79mg sodium; 21mg cholesterol.
Mix Cool Whip and melted chocolate together. Pour into ready-made crust. Freeze or refrigerate.
Mix above ingredients together until light and fluffy. Add 1 cup sifted self-rising flour and mix well. Then stir in: 1 cup rolled oats (not instant or quick cooking), 1/2 chopped nuts and 1/2 cup raisins.
Cut lettuce and tomatoes into small pieces. Cut Longhorn into cubes. Crumble up the chips. Brown the ground meat. Chop the onion and green pepper. Mix everything together, then add the dressing. Good cold or at room temperature.
Mix pudding, milk and condensed milk in bowl and beat until thick. Add whipping cream. Place wafers and bananas in bowl. Pour pudding mixture over wafers and bananas. Chill about 1 hour. Spread Cool Whip on top.
Brown hamburg and onion; drain. Add spices and boiling water. Simmer 2 1/2 hours.
In a small bowl, beat cream cheese with electric mixer until soft. Add milk; continue beating until smooth. Cut crusts from bread. Roll over each slice once with rolling pin to flatten slightly. Spread each bread slice with cream cheese mixture and 1 tablespoon preserves. Roll up each slice, jelly roll fashion. Wrap rolls individually in waxed paper or plastic wrap. Refrigerate overnight or at least 2 hours.
Tenderize meat. Cut into thin strips; trim fat. Brown lightly in butter. Remove meat from pan. Add onions and mushrooms; cook until tender. Add meat, tomato juice, salt and pepper. Cover and simmer 50 minutes, until fork-tender.
Clean and peel ingredients. Tear off pieces of foil about 12 to 15 inches long, one for each serving needed. Place a mixture of the chopped veggies in foil equal to a serving size. Crumble ground beef over the veggies; salt and pepper. Wrap with rolled seams to keep in steam. Place packs on cookie sheet. Bake at 350° for about 35 to 45 minutes.
In saucepan, melt butter on low heat. Remove and add flour, dry mustard and salt. Mix well. Add milk and heat on medium heat until sauce thickens. Add cheese and heat until cheese melts. Stir occasionally. Crumble bread crumbs over top and sprinkle with paprika. Bake in oven at 375°.
Fry bacon. Reserve 2 teaspoons drippings. Saute green peppers and onion in drippings for 2 minutes. Add beans, mustard, catsup and sugar; mix well. Simmer 10 minutes, stirring occasionally. Combine bacon and stir into beans. Yield: 4 servings.
Combine mayonnaise and mustard. Toss dressing lightly with remaining ingredients and chill. Serves 4.
Peel eggplant. Cut into 1-inch cubes. Heat oil and start cooking chopped celery, then add eggplant, green pepper, onion and garlic. Cook until tender. Add nutmeg, curry powder and oregano to taste. Then add Worcestershire sauce, tomato paste, salt and pepper. Serve hot or cold on crackers or bread.
Mix softened cream cheese with garlic powder. Spread on ham or turkey slices (or your meat of choice), put a pickle in the middle and roll up.
Cream shortening, add sugar gradually, and cream until fluffy. Blend in well beaten eggs, slowly. Add hot water to cocoa, and mix until smooth. Stir to dissolve completely. Sift flour, salt, soda, and baking powder together, and add to cream mixture alternately with hot water and cocoa mixture. Blend in vanilla. Pour into a 8-inch square pan; bake 30-55 minutes in a moderate oven 320-350°.
Preheat oven to 350°. In skillet sprayed with butter flavored cooking spray, brown frankfurters, green pepper and onion until tender. Combine with noodles, tomato sauce, brown sugar substitute, mustard and pepper. Pour into a 1 1/2-quart casserole. Bake for 30 minutes. Serves 4.
Sift flour and salt together. Work in butter. Set aside. Dissolve yeast in water. Combine the yeast, egg and sugar. Add yeast mixture to flour mixture. Shape into rolls and place on a greased baking pan. Let rise 2 1/2 hours. Bake for 15 to 20 minutes at 425°. Makes 12 rolls.
Pound beef until 1/4 inch thick. Cut into pieces 7x4 inches. Lightly sprinkle with salt and black pepper. Spread each piece with 1 Tbsp. mustard. Place 1/2 strip bacon down center of each piece. Sprinkle with onion and snipped parsley. Place 1/2 of a pickle on narrow end of each piece, roll up. Fasten with wooden picks. Heat oil in 10 inch skillet until hot. Cook rolls over medium heat, until brown on all sides. Add 1/4 cup water, 1/2 tsp salt and 1/4 tsp pepper. Heat to boiling, reduce heat. Cover and simmer until beef is tender, about 1 hour. Remove rolls and keep them warm. Add enough water to liquid in skillet if necessary to measure about 1 cup. Mix 2 Tbsp of flour and 2 Tbsp of water, then stir gradually into broth. Heat to boiling, stirring constantly. Boil and stir for 1 minute and add water if needed. Serve rolls with gravy. Garnish with parsley springs and serve over mashed potatoes.
Mix pudding and pineapple (drained). Add marshmallows and nuts. Stir. Mix in Cool Whip. Chill and serve.
Combine egg and milk; stir well and set aside. Combine cheese, flour, paprika, salt and pepper; mix well. Rinse chicken and pat dry. Dip in egg mixture and dredge in flour mixture. Place chicken in a 9 x 13-inch baking dish; pour margarine over chicken. Bake at 350° for 1 hour or until tender.
Melt margarine in 2 1/2 to 3 quart casserole dish. Mix all other ingredients together and pour into casserole. Bake at 350° for 45 minutes to 1 hour, uncovered.
Empty dry cake mix into bowl. Add eggs and pudding. Mix well. (Batter will be thick.) Spread into greased 9 x 13-inch pan. Sprinkle top of batter with sugar, then chocolate chips and top with pecans. Bake at 350° for 35 to 40 minutes.
Combine all ingredients except vanilla. Over medium heat, stir until sugar dissolves. When mixture comes to a boil, boil for 4 minutes. Add vanilla; cool and beat.
Brown beef; add all the other ingredients except cheese. Simmer 5 minutes. In a double boiler, melt cheese and add to the browned beef mixture. Serve in chafing dish or small crock-pot with Doritos chips.
Mix first five ingredients. Fold in whipped topping. Chill for about 1 hour before serving.
Sear pork chops quickly on both sides. Put seared pork chops in a 13 x 9 x 2-inch baking pan (greased). Place rice on each pork chops. Top with mushrooms, green bell peppers, onion, salt and pepper. Now take your whole tomatoes and open it up like a flower and place over the top of each pork chop. Pour remaining juice in baking pan. Optional toppings are: Parmesan cheese or sharp Cheddar cheese. Place your Aria Pork Chops, covered, in the oven at 350° for about 30 minutes. Uncover and bake another 10 or 15 minutes or until tender.
Cut each biscuit into 4 pieces. In a plastic bag or bowl, mix 3/4 cup sugar and cinnamon and shake until pieces are coated. Layer in greased Bundt pan. Between each layer, pour melted butter and brown sugar and sprinkle with chopped nuts and cherries. Bake at 350° for 30 to 40 minutes.
Place apples in ungreased pan. Mix other ingredients together with fork and sprinkle over apples. Bake at 375° in ungreased 9 x 9 x 2-inch pan for 30 minutes.
Mix first three ingredients together. Add remaining ingredients. Store in a large container. To serve add 1/3 cup mixture to 1 cup boiling water.
Thaw broccoli. Melt margarine. Mix rest of ingredients. Pour over. Bake at 350° for 1 hour.
Wash cucumbers thoroughly, using a vegetable brush; drain on rack. Slice unpeeled cucumbers into 1/8 to 1/4-inch slices; discard ends. Add onions and garlic. Add salt and mix thoroughly; cover with crushed ice or ice cubes; let stand 3 hours. Drain thoroughly; remove garlic cloves. Combine sugar, spices and vinegar; heat just to boiling. Add drained cucumbers and onion slices and heat 5 minutes. Pack hot pickles loosely into clean, hot pint jars to 1/2-inch of top. Adjust jar lids. Process in boiling water for 5 minutes (start to count processing time as soon as water in canner returns to boiling). Remove jars and complete seals if necessary. Set jars upright to cool.
Spread bread crumbs in bottom of casserole dish. Brown sausage and layer over crumbs. Beat eggs, milk, salt and mustard. Pour over sausage. Sprinkle cheese on top. Bake at 300° for 45 minutes.
Boil for 1 minute the sugar, cocoa, milk and oleo; remove from heat. Add oatmeal, peanut butter and vanilla. Stir and drop by teaspoon onto waxed paper.
Mix all ingredients together. Place in a Bundt pan. Bake at 350° for 2 hours or until done.
Cook bacon until crisp. Drain reserve drippings in saucepan. Crumble bacon, set aside. Add potatoes, celery, onion, salt, thyme, pepper, clam liquid. Bring to boil. Reduce heat. Cover and simmer 10 minutes or until vegetables are tender. In quart jar with lid, add flour to milk. Shake well. Stir into vegetables mixture. Cook over medium heat 15 minutes or until thickened. Stir in clams gently, stirring frequently. Do Not Boil. Garnish each serving with bacon. 4 servings.
Put flour, baking powder and salt in a large bowl. Mix well. Add water and stir until dough begins to form a ball. On a lightly floured surface, knead dough lightly, 2 to 3 minutes. Do not over work. Place in a bowl and refrigerate 45 minutes.
Combine sweet potatoes, sugar, milk, butter, eggs and vanilla. Mix well with mixer. Spoon in lightly greased 2-quart casserole.
Cream shortening in large mixer bowl until light. Add sugar; beat until fluffy. Add eggs one at a time, beating well after each addition. Mix baking cocoa, food coloring and water in small bowl to make paste. Stir into creamed mixture. Mix flour and salt together. Add to creamed mixture alternately with mixture of vanilla and buttermilk, beating well after each addition. Sprinkle with soda; drizzle with vinegar. Stir gently until mixed; do not beat. Pour into 3 greased and floured 9-inch round cake pans. Bake at 325° for 25 minutes. Remove to wire racks to cool. Spread frosting between layers and over top and side of cake. Garnish with coconut. This is a beautiful Valentine or Christmas treat. Yield: 12 servings.
Mix flour, sugar and salt. Cut in lard with a pastry blender. Add liquid, one or two tablespoons at a time. Makes 2 double crust pies.
In a large bowl, mix vinegar, 4 cups water, garlic, bay leaf, spices and salt. Add eggs on onion rings. Cover. Refrigerate for several days.
Mix together all ingredients except the grated cheese. Pour into a greased 3-quart casserole dish. Sprinkle the grated cheese on top. Bake at 350° for 45 minutes.
Save some of the caps from the mushrooms for topping. Cut up the rest of mushrooms. Brown the croutons in half of the butter. Place in 8 x 8-inch pan. Saute onion and cut up mushrooms in remaining butter. Spread evenly over croutons. Over this, spread the undiluted soup. Top with the mushroom caps. Sprinkle generously with Parmesan cheese. Bake uncovered at 350° for 30 to 40 minutes. Good with steak.
Make a smooth paste of water, flour and salt. Boil 1 cup of the blueberries with sugar and 1/2 cup water. Add the flour paste and stir until it thickens. Remove from stove and cool. When cool, add the remaining blueberries and put into baked pie shell. Refrigerate. When cold, garnish with whipped cream or Cool Whip.
Beat egg whites and cream of tartar until stiff. Combine sugars and slowly add to egg whites. Fold in flavorings. Combine crackers and nuts; fold into eggs. Pour into two well-greased (1 tablespoon each) pie pans. Bake at 300° for 30 minutes (no longer). Will be light in color, but darkens as cools. When cake is cooled, slice bananas on top until covered (5 or 6). Cover with whipped topping, making certain to cover completely and seal edges. Sprinkle over topping, 1/2 cup chopped pecans and 1/2 cup maraschino cherries, chopped fine. Refrigerate.
Drain chopped vegetables. Add seasoned vinegar and cook very slowly for about 1/2 hour. Pack into hot jars and process for 15 minutes. This makes about 6 pints.
Mix oleo, shortening, water and cocoa. Let come to boil and set aside. Put sugar, flour, eggs, buttermilk, soda and vanilla in bowl and pour in cocoa mixture. Stir up. Put in a 9 x 12-inch greased, floured pan and bake at 350° for 30 to 35 minutes.
Preheat oven to 425°. Sift together the dry ingredients. Toss in blueberries. Stir in mixture of egg, milk, oil and rind. For perfect muffins, do not overmix. Batter should look lumpy. Fill greased muffin cups 2/3 full.	Sprinkle tops with a little powdered sugar. Bake 20 to 25 minutes until muffins are	puffed and golden. Run a knife around inside of each cup to loosen muffins and serve at once. Makes 12 muffins.
Brown hamburger and chopped onion together. Add beans, corn, soup and tomatoes. Simmer about 20 minutes. Serve with plain or jalapeno corn bread.
Brown meat in skillet. Put in crock-pot with all other ingredients except beans. Cook on low setting 8 to 10 hours. Add beans last hour.
In a skillet in hot oil, cook half of the chops 10 minutes until browned. Remove; set aside. Repeat with remaining chops. Spoon off fat. In skillet, combine soup and water. Return chops to skillet. Cover and cook over low heat for 10 minutes or until chops are no longer pink. Serve over rice.
Pour all ingredients in crock-pot. Cook on low for 8 hours. Delicious served over rice.
Mix all. Put in loaf pan. Bake at 400° for 45 to 50 minutes.
Line 2-quart salad bowl with spinach. Sprinkle egg on spinach. Arrange grated carrots around edge of spinach. Arrange chicken, celery, apple, walnuts and raisins in center. Serve with Honey Mustard Dressing on the side.
Add sugar, oil, cocoa and mix, then dry ingredients and vanilla. Mix well. Grease 13 x 9-inch pan. Bake at 350° for 40 minutes. Frost with powdered sugar or chocolate frosting.
Preheat oven to 375°. Grease a 15 3/4 x 10 1/2-inch jellyroll pan. Line with waxed paper and grease again. In medium bowl, combine flour, baking powder and salt; set aside. In large bowl with mixer at high speed, beat egg whites until soft peaks form. Gradually beat in 1/3 cup sugar, one tablespoon at a time, until sugar dissolves and stiff glossy peaks form. In another bowl, with mixer at high speed, beat egg yolks until lemon color. Gradually beat in 1/2 cup sugar. Beat in flour mixture and pumpkin pie filling. Gently fold into beaten egg whites. Spread batter in pan. Bake 15 minutes or until cake springs back when lightly touched. Spread a clean towel on counter. Sprinkle towel with ground walnuts. Turn cake immediately onto towel. Remove waxed paper. Roll cake in towel from short end. Cool.
Saute celery, onion and green pepper in butter in Dutch oven until tender. Add chicken broth, potato and carrot; bring to a boil. Cover, reduce heat and simmer 20 minutes or until vegetables are tender.
Mix and refrigerate at least overnight. Great on fruit, especially strawberries. Was a big hit at a graduation party.
Soak yeast in warm water. Mix liquids and white sugar together. Add 2 cups flour; beat until smooth, then add rest of flour and mix well. Let stand 4 hours. Roll out and spread with oleo, brown sugar and cinnamon. Let rise until double in size. Bake 8 to 10 minutes in hot oven.
Melt butter; put onion and pepper (chopped) in it with oregano and parsley. Simmer until onion and peppers are soft. Add clams with lemon juice. Cook for 10 minutes more. Add bread crumbs and mix well. Put into a square tin dish and add American cheese on top of it. Bake at 350° until cheese is melted. Serve warm with crackers. And enjoy!!!
Mix all ingredients well in heavy 2-quart saucepan. Cook without stirring until a rolling boil. Remove from heat. Stir and test in ice water for very soft ball. Cool to lukewarm by placing saucepan in ice cold water. When cool, beat. Mixture will lose shine and get a little thick. May seem a little thin, but begin to frost cake, the icing will harden quickly. Place frosted cake in airtight cake box.
Heat oil in skillet and fry chopped onions. Add sauerkraut and simmer for 2 minutes. Add water and sausage; cook until done. Stir in grated potato, carrot, salt and sugar. Cook 4 to 5 additional minutes.
Flatten crescent rolls in cookie sheet. Bake at 350° for 12 to 15 minutes. Cool. Mix mayonnaise, cream cheese and Ranch dressing. Spread on dough. Cut vegetables and cheese in small pieces and spread vegetables on top. Sprinkle with cheese.
Cook potatoes in boiling water for 10 to 12 minutes or until tender. Drain. Rinse with cold water; drain again. In a large mixing bowl, stir together the soup, sour cream, cream cheese and butter. Add 1/4 cup of Cheddar cheese, 3 tablespoons of green onion, skim milk, parsley, garlic salt and pepper. Stir mixture to combine. Stir in potatoes. Place in 2-quart shallow casserole dish. Bake, uncovered, for 30 to 35 minutes in a 350° oven or until heated through. Sprinkle with remaining cheese and bake until cheese melts. Sprinkle with remaining green onion.
Soak rice in hot water for 15 minutes. Rinse in colander and let drain. Saute rice in butter until golden. Puree tomatoes, onions and garlic in blender with chicken stock. Combine all ingredients. Bring to a boil, then simmer until the liquid is absorbed. Add peas. Simmer 15 minutes.
In electric blender, combine half the ice, the lime juice, sugar, pineapple juice and banana. Blend with cover on at high speed until smooth. Add remaining ice; blend more. Serve in stem glass. Yields 1 serving.
Butter large, heavy pan well. Mix chocolate, butter, sugar and milk. Stir over medium-low heat to soft boil. Cut heat off. Add marshmallow, vanilla and nuts. Set in cold water. Beat until there is change in color. Pour into buttered Pyrex dish or jelly roll pan. Makes 5 pounds.
Combine ground turkey, egg, garlic salt, onion flakes, 2 tablespoons tomato sauce and Italian seasonings. In a 10-inch quiche pan, sprayed with Pam, spread turkey mixture to line the bottom and sides to form crust. Bake in a preheated 450° oven for 12 to 15 minutes until lightly browned. Remove from oven and drain surface grease and pour on remaining tomato sauce with added Italian seasonings (if desired). Sprinkle with cheese and return to oven for 7 minutes. To serve, cut into pizza shaped wedges.
Cream margarine and sugar until smooth. Add eggs, one at a time. Beat well after each. Dissolve soda in buttermilk and add to creamed mixture. Place flour and coconut to cream mix. Makes a very stiff dough. Mix by hand. Put in greased and floured tube pan. Bake at 250° for 2 1/2 to 3 hours.
Blend softened cream cheese and milk together. Add remaining ingredients and mix well. Spread can be refrigerated at this point. Bake at 350° for 15 to 20 minutes or until it looks like it is going to brown. Serve with crackers as a spread or dip.
Bake cake mix like on package. When it comes out of oven, poke holes all over. Pour Eagle Brand milk all over. Cool. Ice with Cool Whip. Sprinkle with coconut.
Scald 1 cup milk. Add 1 cup honey and sugar. Stir over medium heat until the sugar is dissolved. Cool the mixture. Beat in the butter and eggs. Sift together the flour, salt and baking soda and stir into the batter. Beat well. Add the walnuts and orange rind. Pour the batter into a floured and buttered loaf pan and bake the bread in a moderately slow oven at 325° for about 1 hour. Cool the bread for 15 minutes in the pan and then turn it out on a wire rack to cool. Serve thinly sliced with butter or cream cheese.
Mix ground beef, crackers, milk, onions and salt. Make into small meatballs. Roll in flour. Brown in oil. Drain. Make sauce. Drain pineapple. Add enough water to pineapple juice to make 1 cup. Mix vinegar, brown sugar, soy sauce, lemon juice and cornstarch. Cook until thick. Add bell pepper, pineapple and pimento. Pour over meatballs. Bake in oven at 350° for 45 minutes.
Layer cheese, chilies, cheese and sausage in 9 x 13-inch pan. Beat eggs, milk and flour; pour on top. Bake at 350° for 45 minutes.
Prepare pudding according to package directions. Cool and stir together with sour cream; chill. Drain raspberries, reserving 2/3 cup syrup. Mix sugar and cornstarch in small saucepan; gradually stir in reserved syrup. Cook and stir until mixture thickens and boils. Remove from heat and chill.
Use food processor to mince meat. Cook all ingredients in crock-pot for 4 hours on high or 8 hours on low.
Cook the sugar, flour, oleo and half and half and set aside. Bake the pie shell in a 350° oven for 15 minutes. Place the cooked filling into the partially baked shell and bake for another 25 minutes. Sprinkle nutmeg or cinnamon on top. Cool and enjoy.
Drain pineapple well. Beat margarine and sugars until light and fluffy. Beat in eggs. Beat in pineapple, carrots, dates and vanilla. Combine flour, soda, cinnamon, ginger and salt. Gradually beat in flour mixture until well blended. Pour batter into greased and floured 13 x 9-inch baking pan. Bake in 350° oven 50 to 60 minutes until cake tester inserted in center comes out clean. Cool completely. Sprinkle with powdered sugar. Serves 20.
Alternate cucumbers, onions and tomatoes in bowl with lid. Mix equal parts vinegar (white or wine, I use red wine) and water. Mix vinegar, water, sugar, salt and pepper all together; pour over cucumbers, onions and tomatoes. Stir a few times while marinating 2 to 3 hours at least before using. Vinegar mixture should cover the vegetables.
Mix chicken, soup, sour cream, carrot and onion. Melt margarine and stir in stuffing mix. In 9 x 13-inch greased pan, layer chicken mixture, then stuffing mix and remaining chicken mixture. Bake at 350° for 35 minutes.
Mix all ingredients together. Bake in moderate oven (325° to 350°) until firm. Tasty with buttered cracker crumbs on top of dishes.
Mix shortening and sugar; beat well.	Add vanilla and lemon juice. Add egg and beat until light. Add flour, soda and salt; alternate	with buttermilk. Drop by tablespoonful and sprinkle with sugar and cinnamon. Top with raisins. Bake at 350° for 10 minutes or until lightly brown.
Peel broccoli stalks, cut into 1/4-inch size pieces. Cook stalks in boiling water 1 minute. Add flowerets, cook 1 to 3 minutes until crisp-tender. Rinse in ice cold water and drain. Mix last 5 ingredients. Toss with peppers. Serve cold. Serves 12.
Mix well. Form into small balls. Heat in heavy skillet 2 tablespoons oil. Add meatballs, a few at a time. Brown slowly, turning gently to brown evenly. Remove meatballs when brown. To drippings, add 1 cup water, stock or consomme. Bring to a boil, stirring to loosen browned particles. Combine 1 tablespoon flour and 2 tablespoons cold water. Blend until smooth. Slowly add to skillet, stirring constantly, until mixture thickens. Add meatballs. Cover and simmer for 30 minutes.