HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve gelatin in boiling water. Add cold water. Chill until consistency of unbeaten egg white. Fold in remaining ingredients. Turn into 12 x 8 x 2-inch pan. Chill until set. Makes 12 servings.
Wash and scrub melons and other fruit. Cut melons, cantaloupes and grapes in half. Seed, peel and cut melon into 1-inch chunks. Toss all ingredients in a large serving bowl to mix. Cover and refrigerate until ready to serve or up to 8 hours.
Saute onion in butter until tender. Combine onion, rice, sour cream, cottage cheese, salt, pepper, chiles and 1 1/2 cups cheese. Pour mixture into 3-quart baking dish and top with remaining cheese. Bake at 350° for 40 to 45 minutes.
Combine margarine, marshmallows and milk in a sauce pan. Cook over low heat, stirring constantly, until melted. Combine cracker crumbs, fruit and nuts in a large mixing bowl. Add milk mixture. Stir until well mixed. Form into 1 1/2 inch balls. Roll in coconut.
Bring 3 quarts water to boil in large pot. Add cabbage and noodles and return to boil. Boil 6 to 8 minutes until both are tender. Remove from heat and reserve 3/4 cup cooking liquid. Pour cabbage-noodle mixture in colander to drain. Return reserved cooking liquid to pot. Add butter, poppy seed, salt and pepper. Cook over low heat until butter melts. Add cabbage and noodles and toss to mix and coat. Serve immediately.
Beat egg yolks until thick and lemon colored. Beat egg whites in a separate bowl until stiff peaks form. Fold beaten egg whites into egg yolks. Sift in flour, baking powder and salt. Mix well gently. Combine onion, Cheddar cheese and stuffed canned chillies. Dip in batter, coating well. Fry in oil until brown on all sides, turning once. Drain and serve.
Preheat oven to 400°. Prepare stuffing; don't let stand. Spoon stuffing across center of 2-quart, shallow baking dish. Arrange 3 chicken pieces on each side of stuffing, overlapping if necessary.
Cook barley in boiling salted water, covered, 10 to 12 minutes or until tender, stirring occasionally. Drain and cool. Arrange layer of lettuce, ham, green pepper, barley and celery in 3-quart salad bowl. Combine mayonnaise, mustard, sugar and dill weed. Mix well. Spoon mayonnaise-dill mixture on top of lettuce layer, spreading to edges of bowl. Sprinkle cheese and green onion over mayonnaise. Cover with plastic wrap and refrigerate several hours or overnight. Toss salad just before serving. Great for buffet or Sunday night supper!
Mix broccoli and melted Cheez Whiz with 4 tablespoons margarine. Crush crackers and mix with 4 tablespoons margarine. Put broccoli and cheese in baking dish. Put cracker crumbs over top. Bake at 350° for 30 minutes.
Melt Hershey bars. Cool and fold into 9 ounce container Cool Whip. Pour into crust and chill before serving.
Put sugar, syrup and water in pan over low heat. Stir only until sugar dissolved. Cook until soft ball in cold water or 236° to 238°. Beat egg whites until stiff. Continue beating; pour in 1/2 of the syrup slowly over egg whites. Cook rest of syrup until hard-ball (280°); add to syrup vanilla. Beat candy until thick enough to drop by spoonful on buttered platter.
Cook cornmeal and 2 cups milk until consistency of mush. Remove from heat. Add salt, baking powder, shortening and 1 cup milk. Add egg yolks and fold in egg whites. Bake in greased 2 quart baking dish at 325° for one hour.
Blend brown sugar and oil until smooth. Add egg, buttermilk and vanilla, then add dry ingredients. Fold in rhubarb and nuts. Pour into 1 large or 2 small pans, greased and floured. Bake at 325° for 1 hour.
Mix margarine, powdered sugar, peanut butter and vanilla. Form into small balls and refrigerate overnight. Melt chocolate and paraffin in top of double boiler. Stick a toothpick in the candy ball and dip into chocolate mixture. Leave part of the ball uncovered to resemble a buckeye. This candy can be frozen. Yields 3 to 4 dozen.
Mix milk and sugar in pan and bring to a boil. Boil for 3 minutes. Test to be sure it forms a soft ball. Remove from heat and add peanut butter and marshmallow. Stir until glossiness starts to disappear and is still of pouring consistency. Pour into a buttered 9 x 13-inch cake pan.
Blend sugar and eggs together, then add melted margarine. Add boiling water, soda and vanilla. Last, add flour gradually; mix until well blended. Bake on insulated pans for about 15 minutes at 400° or uninsulated pans at 375°.
Mix by hand the flour, 1/4 cup sugar, baking powder and salt. Combine egg, milk, vanilla and oil. Add to flour mixture. Mix until moistened. Do not overmix! Very gently mix sugar, lemon peel, nutmeg and berries. Fold into batter. Bake at 400° for 20 to 25 minutes. While warm, dip muffin top into melted butter, then in sugar.
Mix all ingredients together. Pour in 9 x 12 inch pan. Cover and refrigerate 12 hours. Bake at 350° for 35 minutes.
About 45 minutes before serving, prepare spaghetti and drain. Process in food processor the basil, garlic, lemon juice, olive oil and salt until smooth. Spray nonstick skillet with cooking spray. Over medium heat, cook asparagus, stirring frequently, about 5 minutes until almost tender-crisp. Add shrimp and red pepper and cook, stirring frequently, until shrimp are pink (about 4 minutes). In a large serving bowl, toss pasta with basil mixture. Stir in shrimp and asparagus. Makes about 4 servings.
Combine dry ingredients. Add oil and milk; stir until all dry ingredients are wet. Divide and roll between floured wax paper. This recipe will only make enough for a 9-inch double pie crust.
Cream margarine and sugar on medium speed until light and fluffy. Add eggs, one at a time; beat well after each. At low speed, add flour and vanilla. Pour batter into well-greased cookie sheet. Mark off twenty squares, placing 1 tablespoon of pie filling in center of each. While warm, sprinkle with confectioners sugar. Bake at 350° for 45 to 50 minutes.
Marinate shrimp in lemon juice, chili powder, cumin and pepper; toss several times together for 20 minutes.
Combine all ingredients until well mixed. Pour into 2-quart shallow casserole dish or mold. Freeze overnight. Stand at room temperature 15 to 20 minutes before cutting or unmolding. Cut into 8 or 10 squares or slices. Yields 8 to 10 servings.
Mix all together in saucepan and bring to a boil. Cook for 10 minutes. Turn heat down to medium and add approximately 1 quarter size (8 ounce box) dry spaghetti, broken into small pieces. Cook until spaghetti is tender and done. Serve with small pieces of Mozzarella cheese on top of each serving or use Parmesan cheese on top.
Dissolve yeast in 1 cup warm water in large bowl. Stir in sugar, salt and 1 1/4 cups flour. Beat until smooth. Stir in remaining flour. Turn dough onto lightly floured surface and knead. Place in greased bowl; turn greased side up. Cover; let rise in warm place until doubled, about 15 minutes. Punch dough down; divide into 8 equal parts. Roll each into a 6-inch rope. Moisten ends with water and pinch to form bagel or shape into a ball and punch a hole in center. Let rest 20 minutes. Heat oven to 375°. Heat 2 quarts of water to boiling. Reduce heat and boil 4 bagels at a time. Simmer 7 minutes, turning once. Drain on towel. Bake on greased baking sheet until brown, 30 to 35 minutes.
Put baking soda, flour, salt, cinnamon and sugar together in a bowl. Mix. Make a hole in the center and put in strawberries, oil and eggs. Mix by hand and put in 2 greased and floured loaf pans. Bake at 350° for 1 hour. Makes 2 loaves.
Mix all ingredients together (add chocolate chips last). Pour into Bundt pan that is lightly greased and floured. Bake at 350° for 1 hour or until done. Cool about 20 minutes. Loosen sides of cake and turn onto plate.
Brown beef with onions, salt, pepper and taco seasoning. Crush 2/3 of the chips on the bottom of 9 x 13-inch pan. Add beef mixture and half of the cheese (4 ounces). Spread sour cream on top of cheese. Layer remaining cheese on top. Finish the layers with remaining chips. Bake at 375° for 30 minutes. Garnish with lettuce and tomatoes, if desired. Serve with additional sour cream and taco sauce, if desired.
Put butter in skillet. Melt slowly. Add flour; let thicken. Add evaporated milk; thicken a little more, then add everything else except the fettuccine. Use sauce as a topping; don't mix together. Allow individual servings to apply topping to help keep it warm.
Rub pepper over roast. Mix all other ingredients; pour over roast. Cook in crock-pot for 6 to 8 hours on low or for 3 to 4 hours on high.
Grease 9 x 13-inch pan. Crush crackers. Mix with nuts and baking powder. Beat egg whites, sugar and vanilla. Fold crackers mixture into egg whites and bake at 300° for 20 to 25 minutes or until lightly browned. Cool completely.
Roll meat in flour, which has been mixed with salt and pepper. Brown well in hot oil. Add tomato sauce, water and wine. Cover and simmer 2 hours. Add mustard, onions and carrots. Simmer 20 minutes longer. Pour meat and vegetable mixture into casserole and top with biscuits. Sprinkle with cheese, sesame seed or chives. Bake at 375° for 20 minutes. Serves 6 to 8.
Cook shrimp in butter and sherry; save liquid (about 3/4 cup). Dissolve gelatin and microwave. Beat cream cheese until softened and add gelatin. Add remaining ingredients, chopped in food processor. Pour into mold, sprayed with Pam. Chill 1 hour. Serves 25.
Combine flour, salt, baking powder and shortening. Add water. Roll into balls and flatten with floured rolling pin. Brown in hot skillet.
Melt butter in medium pan; add brown sugar. Mix and cool. Add remaining ingredients. Mix. Bake for 25 to 35 minutes at 350° in a greased 13 x 9-inch pan.
In a smal mixer bowl beat butter or margarine until softened. Add 1/4 cup sugar and beat until fluffy. Stir in 1 cup flour. Press dough onto the bottom of a greased 8 x 8 x 2-inch baking pan. Bake in a 350° oven for 15 minutes. Meanwhile, in the mixer bowl beat eggs. Add 3/4 cup sugar, 2 tablespoons flour, lemon peel, lemon juice and baking powder. Beat about 3 minutes or until slightly thickened. Pour the lemon mixture over the baked layer. Return to the 350° oven and bake for 25 to 30 minutes or until edges are light golden brown and center is set. Cool. If desired, sift powdered sugar over cookies. Cut into squares. Makes 16.
Beat eggs very, very well. Add sugar and salt. Beat several minutes until fluffy and sugar is dissolved (beating really well is most important). Add whipping cream, half and half and vanilla. Beat several minutes. Pour in freezer container. Fill with milk to about 1/2 inch below fill line. May use electric or hand freezer.
Blend margarine and cheese. Stir in flour, Rice Krispies and pepper. Shape into 1-inch balls and press with fork a little. Bake at 375° for 8 to 10 minutes. Yields 5 dozen.
Peel and quarter potatoes; place in a large saucepan or kettle and cover with water. Bring to a boil; cook until tender. Drain and transfer to a large bowl; mash (do not add milk, butter or seasoning). Add salad dressing and mix well. Add cheese, salt, pepper and half of the bacon. Spread evenly into a greased 13x9x2-inch baking dish. Sprinkle with chives and remaining bacon. Bake uncovered, at 350°F. for 20 minutes.
Brown ground beef and onion; drain off excess fat. Stir in flour, salt and pepper. Stir in cream of mushroom soup and sour cream. Add mushrooms and let simmer for a few minutes.
Preheat oven to 350°. In medium bowl, beat egg yolks. Stir in Eagle Brand milk, ReaLemon juice and food coloring. Pour into prepared pastry shell.
Bring water to boil in large saucepan; add salt. Gradually stir in grits and cook, stirring occasionally, for 4 to 5 minutes. Remove from heat; stir in slightly beaten eggs, 1 cup of shredded Cheddar cheese, milk, butter and peppers. Pour mixture into a buttered 2-quart baking dish. Sprinkle remaining 1/2 cup of shredded Cheddar cheese over top of casserole. Bake in preheated 350° oven 1 hour or until top is golden and casserole is bubbly.
Mix all together except biscuits and 1 cup grated cheese. Put into casserole dish. Cook at 350° in oven for 20 minutes or until bubbly. Remove from oven, cut biscuits in half, place on top of mixture, sprinkle 1 cup remaining cheese, return to oven and bake until biscuits are light brown.
Combine the vegetables, salt and sugar and cook until the mixture comes to a boil; cook until thick. Put vinegar, sugar and spices last. Put in 350° oven.
Thaw pie crusts. Make sure they are smooth and round. Sprinkle lightly with flour, if sticky. Sprinkle 9-inch pie pan with granular sugar. Place pie crust in pan. Sprinkle again with sugar. Add 1 can of apples. Sprinkle generously with granular sugar and cinnamon. Add 2nd can of apples. Sprinkle again generously with sugar and cinnamon. Place top crust on top. Pinch edges and mark center with a knife for steam vent. Cover all edges with aluminum foil. Bake at 350° for approximately 10 to 15 minutes, until browned. Remove foil and serve warm or cold.
Swirl together cream cheese and raspberry jam. Put on fresh celery stems. Top with honey roasted nuts. Great for showers or wedding receptions.
In medium saucepan, combine the water, undrained tomatoes, bouillon, basil and oregano. Bring to boiling. Stir in frozen vegetables and tortellini. Return to boiling. Reduce heat. Simmer, uncovered, for 7 minutes or until tortellini are tender. Stir in parsley. Makes 4 servings.
Wash rice. Mix soup with rice. Add 2 cans of water, salt and pepper. Season pork chops. Pour mixture in dish. Lay pork chops on top. Cover and bake at 350° for 1 hour. Uncover and bake for 10 minutes or until brown on top.
Soften cookie dough and press into a round pizza pan. Bake at 375° for 8 to 10 minutes, or until lightly browned. Let cool.
Cream butter, sugar, egg and 1 1/2 teaspoons vanilla in bowl until light and fluffy. Add mixture of flour, cocoa, soda and salt alternately with 1/4 cup milk, mixing well after each addition. Chill for 20 minutes. Shape into 1-inch balls. Place on ungreased cookie sheet. Bake at 375° for 10 minutes. Cool for 1 minute.
Cream brown sugar, sugar, vanilla, oil and eggs together. Add flour, soda and salt in first mixture. Fold in oats, then corn flakes. Drop on cookie sheet. Bake at 350° for 7 to 8 minutes or until brown.
Cook broccoli according to directions and drain. Saute onions in butter. Add all ingredients except mushrooms and water chestnuts. Simmer on low heat until cheese is melted. Add mushrooms and chestnuts. Serve in chafing dish with Fritos or crackers. May be turned into casserole by putting broccoli mixture into casserole dish, topping with buttered bread or cracker crumbs and baked until bubbly.
Bake 3 hours at 350°. Stir occasionally. Put into jars and seal. Add 1 cup crushed pineapple, if desired. Makes 10 pints.
Beat in order given. Bake at 325° for 1 1/2 hours or until done.
Mix cake mix, pudding and oil. Add eggs one at a time, beating thoroughly after each egg. Add 7-Up. Pour into extra large rectangle pan. Bake at 350° for 35 to 40 minutes.
Completely dissolve gelatin and salt in boiling water. Add cranberry sauce, cold water, lemon juice and spices. Chill until slightly thickened. Stir in orange and spoon into 5 cup mold which has been lightly sprayed with Pam. Chill until firm.
Pour milk in bowl. Add egg yolks and beat. Slowly add lemon juice to mixture. Let set 5 minutes before pouring into crust. Top with whipped topping.
Cream 1/4 cup confectioners sugar and butter until smooth. Add vanilla; blend well. Add flour and salt; blend well. Stir in pecans. Cover and refrigerate about 1 hour. Preheat oven to 350°. Lightly grease 2 baking sheets. Shape dough into 1/2-inch balls. Place on prepared baking sheets. Bake 15 minutes or until lightly browned. Remove from baking sheets. Carefully roll each ball in remaining cup confectioners sugar to coat. Cool on wire racks. Roll again in confectioners sugar. Store in airtight container. Makes about 60 cookies.
Blend soup and milk in casserole dish. Mix remaining ingredients except crumbs together with blended soup mixture. Top with crumbs. Bake at 400° for 25 minutes. Makes 4 servings. Each serving equals 3 low-fat meat, 2 starch. Calories: 310.
Mix eggs alone for 1 minute. Slowly add sugar; beat on low for 4 minutes. Add pumpkin; scrape bowl well. Combine all dry ingredients and add to pumpkin mixture, mix for 1 minute. Line jelly roll pan (cookie sheet) with waxed paper and grease the paper generously. Pour mix into pan and bake 12 to 15 minutes at 375°. Turn cake onto towel that has been sprinkled with confectioners sugar; remove wax paper. Roll cake and towel up together. Cool completely.
Mix ingredients together well. Refrigerate. Spread on tortilla; then roll tortilla up. Slice into 1-inch pieces.
Mix cream cheese and picante sauce together until smooth. Spread on bottom of round platter. Pile olives in center of platter. Then make it look like a bullseye by circling the remaining ingredients out from center (tomatoes, green onion, cheese and lettuce). Use chips for dipping.
Knead ingredients together until they form a ball. Let sit covered for 1/2 hour. Cut and roll into sheets.
Knead by hand until it falls off your hands. Roll out and cut in 2 x 1-inch strips. Prick with fork. Bake 20 minutes at 350°. Turn down to 250°; check every 10 minutes.
Mix flour, sugar and salt thoroughly, add to slightly beaten eggs. Add melted margarine. Add syrup and nuts. Mix well, pour into unbaked pie shell. Bake for 10 minutes at 375°, then reduce to 350° and bake another 50 minutes. This is a mild flavored recipe.
Boil shells until tender and drain. Combine shells, sauce, mushrooms, Parmesan cheese, pepperoni and 1/2 of Mozzarella cheese. Mix together and pour into well-greased 9 x 13-inch pan. Sprinkle remaining Mozzarella on top of mixture and garnish with slices of pepperoni. Bake at 375° for 30 to 40 minutes.
Wash potatoes; prick skins and bake at 375° for 1 to 1 1/4 hours. Heat oven to 475°. Cut potatoes lengthwise into halves. Scoop out potatoes, leaving 1/4-inch shell. Brush inside and outside shells with margarine. Place shells outside up on a cookie sheet and bake, uncovered, until edges are brown (15 to 20 minutes).
Combine 1 1/4 cups flour, yeast, sugar and salt; blend. Heat water, milk and oil until warm. Add egg and warm liquid to flour mixture. Blend well. Add remaining 1 3/4 cups flour. Knead about 5 minutes until smooth and pliable. Cover and let rise 1 hour. Roll out into rectangular shape and layer with filling.
Mix together Parmesan cheese, margarine, garlic powder and dill weed. Preheat oven to 350°. Spray Bundt pan with Pam. Randomly place biscuit halves from 1 can; pour half of butter mixture over layer. Randomly place biscuit halves from 2nd can. Pour remaining butter mixture over top. Bake 20 to 30 minutes until golden. Invert onto plate and let sit so seasoning drips onto rolls. Serve hot.
Bring all ingredients (except for peanut butter) to a full boil. Cook 5 minutes, stirring constantly. Remove from heat and set pan in cold water to cool. Add peanut butter and beat until thick, then pour into buttered dish.
Crush Oreo cookies in blender. Press in 9 x 13-inch pan. For second layer, heat to mix 1 stick oleo, chocolate squares, eggs and sugar. Spread over cookie mix. Freeze 20 to 25 minutes. Soften 1 gallon vanilla ice cream, mix in 1/4 cup creme de menthe or use chocolate mint ice cream. Spread over frozen chocolate mix. Crumble 5 crushed Oreo cookies on top; put in freezer. Best when made 1 day before.
Heat milk in double boiler. Beat eggs in bowl; fold in sugar and cornstarch. Stir in piece of butter and teaspoon of vanilla in milk. Fold all into milk. Add rice.
Cook noodles until 1/2 done. Drain. Put back in pot. Add half and half, butter, garlic, tomato sauce and broccoli. Bring to a hard boil. (Cream will rise to top when boiling.) When done, stir in mushrooms. Wait 5 minutes. Add cheese.
Combine all ingredients, except tortillas, in a mixing bowl. Spread mixture over tortillas, about 1/8 inch thick. Roll up tortillas. Slice into 1 inch sections. Refrigerate before serving.
Cook yellow rice according to directions on package. Blend soup, sour cream and melted margarine. Combine all ingredients except grated cheese. Pour into 7 x 11-inch baking dish (10-inch Corning dish is perfect). Cook for 25 minutes at 350°. Top with cheese and return to oven for 5 more minutes. This is different and delicious!!!!
Add 1/2 cup of milk to dry items. Stir until dissolved. Add the remaining milk and stir over medium heat until mixture thickens. Add vanilla. Serves 4.
Peel apples; cut into eighths. Cover the bottom of a 13 x 9-inch baking dish. Add 1/2 cup of sugar, the cinnamon and nutmeg; toss well. Mix the flour, 1 cup sugar, baking powder, salt and egg together to form a crumbly mixture. Spread over apples. Pour the melted butter over topping. Bake at 350° for about 45 minutes, or until nicely browned and apples are tender. Serve warm with vanilla ice cream.
Cream oleo and sugar. Mix in pretzel crumbs. Pat in lightly buttered 9 x 15-inch pan. Bake 10 minutes at 350°. Cool. Dissolve jello in boiling water; add berries at once. Chill until almost set. Cream sugar and cream cheese; fold in Cool Whip. Spread over cooled crust. When jellied mixture starts to set, spread over cheese mixture. Refrigerate until firm; serve on leaf of lettuce as salad or as a dessert.
Salt and pepper each piece of steak. Dredge in flour; beat with mallet or saucer edge. Saute onions in the fat, them remove onions and reserve. Brown steaks in fat well on each side over medium heat, being careful not to overcook it. Serve in covered dish with onions and gravy.
Season meat with salt and pepper. Place in 13 x 9-inch pan. Cover with onion. Combine ketchup, chili sauce, sugar, garlic and beer. Pour over meat. Bake at 300° for 4 hours. Cool slightly. Cut across grain. Cover with gravy from pan.
Mix first 3 ingredients. Place onion rings on top. Bake at 350° for 20 to 30 minutes.
Pour cherries into baking dish. Sprinkle cinnamon, nutmeg and 1/3 cup of the sugar over the cherries. Mix all the ingredients together like cake batter; spoon over cherries. Bake at 425° for 10 minutes. Turn oven to 350°; bake for 15 minutes longer. Serve plain or with cream. It is delicious served with vanilla ice cream, also.
Put potatoes and onion in a large saucepan and cover with water. Boil until potatoes are soft. Add remaining ingredients and simmer for 30 minutes. Serves 4.
Cook meat until all pinkness is gone. Add all ingredients and simmer for 2 hours.
Mix soft butter, horseradish, mustard, chopped onion and poppy seed. Spread on 8 slices rye bread. Top each of 4 of the slices with a slice of ham and a slice of cheese. Cover with remaining 4 slices of rye bread. Place on buttered grill or heavy frying pan. Brown on both sides.
Brown hamburger with bell pepper. Drain. Add Sloppy Joe mix, catsup and barbecue sauce to desired consistency and taste. Simmer approximately 10 minutes on low. Add pork and beans. Sprinkle with onion flakes. Add brown sugar. Simmer until ready to eat.
Break beans and pour boiling water over them. Let set 10 minutes and drain. Cover with water again and add 1 cup vinegar and 1 cup sugar. Cook 30 minutes and put in jars with 1 teaspoon of salt in bottom of quart jar.
Mix together Eagle Brand and lemon juice until thick. Add fruit cocktail and pineapple. Mix well. Add Cool Whip and mix again. Pour into 2 graham cracker (or cookie) pie shells.
Put cabbage in saucepan with boiling water, vinegar and butter. Cover and cook slowly for 45 minutes. Stir in sugar and salt. Continue cooking until there is little liquid left and cabbage is tender. Makes 4 to 6 servings.
Combine first 4 ingredients and place over medium heat. Bring to a boil and let boil 5 minutes. Remove from heat and add soda and flavoring. Pour over popped corn; stir to coat and spread on cookie sheet. Bake for 1 hour at 250°, stirring every 15 minutes.
Preheat oven to 425°. Mix the dry ingredients in a large bowl. Mix the milk, bananas, egg whites and oil in a bowl or blender. Add to dry ingredients and mix.