HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soften gelatine in cold water. Mush sauce; add juice and heat until melted. Add gelatine; chill until thick. Add celery and nuts. Pour into a 9 1/2 x 5 x 3-inch loaf pan. Chill until set.
Brown hamburger. Drain grease and add spaghetti sauce mix, onion and tomato sauce. Let simmer.
Combine stuffing, cheese, parsley and garlic. Dip chicken pieces in butter. Roll in crumb mixture. Place chicken, skin side up and not touching, in a 13 x 9 x 2-inch glass baking dish. Sprinkle with remaining butter and crumb mixture. Bake until tender. Do not turn. Bake at 350° for 45 minutes.
Blend confectioners sugar, cocoa, salt, milk and vanilla together in a 1 1/2-quart dish. Top with butter. Microwave at High 2 minutes. Stir smooth and then blend in chopped nuts. Pour in buttered 8-inch square dish. Cool.
Beat egg yolks. Add all ingredients. Beat whites until stiff. Fold into corn mixture. Pour into greased casserole. Place in pan of water. Bake at 350° for 1 hour. Serves 6.
Cook broccoli and drain. Arrange in glass dish. Place chicken on top of broccoli. Combine soups, mayonnaise, lemon juice and curry powder. Salt to taste. Pour over the chicken and sprinkle with Cheddar cheese. Combine bread crumbs and butter and sprinkle over all. Dust lightly with Parmesan cheese. Bake at 350° for 25 to 30 minutes. Serves 8.
Mix first 8 ingredients in a large bowl. In a 2 cup measure, mix milk, applesauce and egg. Combine liquid and dry ingredients, mixing just to combine. Batter will be lumpy. Fill muffin cups that have been sprayed with cooking spray, 3/4 full. Bake for 20 minutes at 425°. Muffins should be golden brown. For children under 4, omit raisins.
Cream the butter and sugar in mixer bowl until light and fluffy. Add milk and sweet potatoes alternately, beating well after each addition. Beat in orange rind and ginger. Pour into pie shell. Bake at 300° for 45 minutes or until filling is set and pie is golden brown. Serve warm with whipped cream. Yields 8 servings.
Mix all ingredients together; roll in small balls. Bake on cookie sheet at 375° for 30 minutes or until done. Makes about 50 or 60 balls.
Combine first 3 ingredients. Press mixture evenly onto bottom and 1 1/2-inches up sides of a 9-inch spring-form pan. Sprinkle chopped candy bars (chops easier if frozen first) evenly over bottom and set aside.
Mix all ingredients in a medium bowl. Cover tightly and microwave on medium for 9 to 12 minutes. Stir every few minutes until cheese is melted and mixture is warm throughout. Serve warm with crackers, bagel chips or breadsticks. Can be served in hollowed rye, Italian or French loaves.
In a deep saucepan, boil together sugar, water, lard, salt, raisins and spices for 5 minutes. Set aside to cool.
Mix together well and pour over 3 cups of cut up rhubarb in a 9 inch pie crust. Cover with lattice top crust and pinch the edges. Brush with milk and sprinkle sugar over the top. Bake at 350 degrees for 50 minutes to 1 hour.
Mix first five ingredients. Spoon over chicken and onions in roasting pan. Bake about 45 minutes, basting occasionally.
Mix all together in electric skillet except potato chips. Simmer for 25 minutes. Sprinkle potato chips on top. Serves 3 to 4.
Mix all ingredients. Pour dressing over salad mix. Fresh vegetables can be added. Makes 10 - 15 servings.
Make crumb mixture: Combine flour, brown sugar, nuts and margarine. Spread in a jelly roll pan. Bake at 350° for 18 to 20 minutes, stirring occasionally to make crumbs. When cooled, sprinkle 2/3 of them in 9 x 13-inch pan. Reserve remainder for topping.
Preheat oven to 350°. Grease a 1-quart casserole. In a mixing bowl, blend potatoes, 1/3 cup butter, nuts, coconut and 3/4 cup sugar. Spread half the potato mixture in casserole. Top with bananas. Spread remaining potato mixture on bananas. Sprinkle with cornflakes, remaining butter and remaining sugar. Bake for 20 minutes.
Melt chocolate in double boiler. Cool. Cream butter. Gradually add powdered sugar, beating until mixture is smooth, light and fluffy. Add chocolate and vanilla to this mixture; blend well. Add eggs, one at a time, beating well after each addition. Pour into baked pie shell. Chill 1 to 2 hours.
In a bowl combine biscuit mix and sugar. In another bowl beat egg and milk. Add to dry ingredients and stir well. Add nuts and gumdrops and stir until just mixed. Pour into 3 greased 5 3/4 in. x 2 in. x 3 in. loaf pans. Bake at 350 degrees for 35 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes and remove from pans to wire racks to cool completely. Yield 3 mini loaves.
Mix first 6 ingredients. Cut thin slice from stem of each green pepper. Wash and clean out seeds. Cook in boiling water for 5 minutes and drain. Stuff peppers lightly with meat mixture. Stand upright in small baking dish. Bake, covered, for 45 minutes at 350°. Uncover and bake 15 minutes more.
Break cake into chunks. Place into pan. Mix Jell-O as directed. Pour over cake. Chill until firm. Mix Cool Whip and cream cheese together. Drain pineapple and mix with Cool Whip mixture. Pour over cake and chill again.
Put the first 3 ingredients together and let stand until slightly thickened. Add pineapple. Let cool again until slightly thickened. Whip the whipping cream and add. Fold in powdered sugar. Dream Whip can be used instead of whipping cream.
Mix all ingredients together for about 2 minutes. Pour into greased and floured pans. Bake about 20 minutes at 350°.
Mix all ingredients, except tomato paste. Make small meatballs; cook for 8 to 10 minutes. Pour off fat. Add the tomato paste; simmer for 10 minutes.
Using two 2 to 3-quart deep casserole dishes, layer tortillas, refried beans, cheese and olives, then layer a tortilla, chili, cheese and olives a couple of times before repeating, using refried bean layer followed by chili layers, topping off each of two casseroles with cheese and olives. Bake in 350° oven until heated through and cheese is melted, approximately 30 minutes.
Melt butter over low heat. Stir in flour, salt, pepper and mustard until smooth. Gradually stir in milk. Stirring constantly, cook over medium heat until thickened (about 10 minutes). Remove from heat. Stir in 1 1/2 cups cheese. Pour over macaroni; mix well. Put remaining cheese over top. Bake in a 375° oven for 25 minutes.
Mix the first four ingredients together and set aside. Take a large mouth glass and press out rounds of bread (1 per slice). Dip 1 round in batter. Place strawberries and banana on top. Dip 1 round in batter and place on top of fruit (sandwich style). Place in nonstick skillet and cook until golden brown on each side. Garnish plate with fruit and enjoy. Makes 4.
Mix margarine, flour and pecans with your hands. Press into bottom of baking dish. Bake at 300° for 1 hour; cool. Combine cream cheese, sugar and lemon juice. Fold in Cool Whip and lightly spread on baked pecan mixture. Add 2 drops of food coloring to cherry pie filling and spread this on top of Cool Whip. Place in refrigerator 1 hour before serving.
Beat the first 3 ingredients together. Add flour and baking powder and mix. Add milk and butter (butter melted in milk). Beat. Mixture will be thin. Bake in sheet pan sprayed with Pam at 350° for 20 to 25 minutes. When done, spread warm cake with peanut butter and refrigerate until set and cool.
In large bowl, combine first 7 ingredients. Stir together until well mixed. Cover and refrigerate at least 2 hours or overnight. One hour before serving, add pecans and mayonnaise. Stir well and again refrigerate until ready to serve.
In 1-quart casserole, mix juice and spices. Microwave on High for 8 minutes, stirring once. Pour into mugs and garnish each with an apple wedge. Serves 4.
Dissolve gelatin and sugar in boiling water in a bowl. Add raspberries and stir until thawed. Stir in lemon juice. Chill in refrigerator until mixture is very thick or almost set.
Cook ground round until browned. Add seasoning. Mix together beef, Cheddar cheese, eggs, onion, rice and chilies. Set aside. Pour 1 can sauce into shallow pan; dip tortillas into sauce and fill with beef mixture and roll up and put into a greased baking dish. Cover enchiladas with other can of sauce and more grated cheese. Bake in oven for approximately 30 to 45 minutes at 350°.
Crush crackers, add melted butter and mix. Make crust in 9 x 13 inch glass pan. Pat down. Mix Eagle brand milk and thawed orange juice together in large bowl. Add drained oranges and Cool Whip. Mix thoroughly. Pour in pan over crust and chill.
Cover sweet potatoes in salt water and hard boil for 5 minutes. Pour all the water off. Add butter, sugar and nutmeg. Cover with tight lid and reduce heat as low as possible. Cook about 1 hour or until syrup thickens.
Cut carrots 1/8-inch thick. Boil 4 to 7 minutes until tender-crisp. Heat remaining ingredients until combined. Pour over drained carrots; toss to coat. May be served warm or cold.
In a large bowl, mix ingredients with a wire whisk. Spoon mixture into pie crust. Freeze 4 hours.
Preheat oven to 350°. Grease bottom only of 9-inch loaf pan. Mix all ingredients; beat by hand for 30 seconds. Pour into pan. Bake 55 to 65 minutes. Toothpick test for doneness. Cool slightly before removing from pan. Keeps one week in refrigerator when wrapped or covered. Recipe can also be used to make 2 smaller loaves by using 8 1/2-inch loaf pans. Bake these 50 to 60 minutes. Aluminum "shiny" pans work best as the darker "Ekco" pans make the loaf too dark.
Prepare orzo. Cut breast meat into chunks. In 10-inch skillet, cook over medium heat in hot butter the onion and garlic until tender. Add chicken and cook until lightly brown on all sides. Stir in tomato soup (undiluted) and remaining ingredients. Over high heat, cook until boiling, then reduce heat to low. Cover and simmer about 20 to 30 minutes. Serve over orzo. Easy!!
Heat oven to 350°. Combine drained beans, tomato sauce, mustard, dried onion, garlic salt and pepper. Turn mixture into a 1-quart casserole. Cover and bake in oven for 30 minutes. Sprinkle cheese atop. Bake, uncovered, 1 to 2 minutes more or until cheese is melted. Makes 6 servings.
Prepare ahead: Lime sherbet (round container is prettier for serving). Thinly slice sherbet (1/2-inch or less thick). Put slice between foil or plastic sheets and freeze solidly. When ready to serve, put a few ice cubes in bowl. Add limeade and soda. Float sherbet slices on top. Add more, as needed. Sherbet will melt while serving.
Beat egg whites (room	temperature) until very stiff. Beat in sugar (1 tablespoon at a time). Fold in chopped nuts and Nestle morsels. Drop on greased	cookie sheet. Preheat oven to 350°. Put cookies	in oven, turn off heat and leave overnight. May substitute white raisins or coconut for nuts. Also, may tint with 2 drops red or green food coloring.	May double recipe.
Grind cranberries; add sugar and marshmallows and refrigerate overnight. Next morning, whip the cream. Add it, nuts and apples to cranberry mixture. Stir all ingredients together.
Heat oven to 350°. Prepare cake mix as directed on package. Pour 1/4 cup batter into ice cream cones, filling each about 1/2 full. Place cones in rectangular or square pan. Bake as directed on cake mix for cupcakes. Cool; frost with frosting. Makes about 30 cones.
In a medium skillet, melt butter and cook green pepper and celery until tender. Add golden onion soup mix blended with reserved liquid and water, tomatoes and parsley. Bring to a boil, then simmer covered, stirring occasionally, 20 minutes. Add shrimp and cook 5 minutes or until shrimp are done. Serve, if desired, with hot cooked rice.
Cream margarine and powdered sugar. Add the vanilla and flour. Cream well. Drop by spoon onto an ungreased cookie sheet. Bake at 350° for 8 to 10 minutes until lightly brown.
In saucepan, over medium heat, in hot oil, cook celery and onion until tender-crisp, stirring occasionally.
Melt butter and brown livers and onion for about 10 to 15 minutes; cool. Put 1/2-inch water in blender and add liver mixture and rest of ingredients; blend until smooth. Season with salt and pepper.
Beat butter and shortening together. Add sugar and mix until fluffy. Beat in eggs, add dry ingredients with milk and vanilla. Stir in nuts. Pour into 10 inch tube pan and bake at 350° for 1 1/4 hours. Cool 10 minutes. Remove from pan.
Use equal parts of all ingredients. Toast small slices of French bread on one side. Place cheese mixture on other side and toast until lightly brown.
Pour milk into a bowl. Add pudding mix. Beat with wire whisk until well blended (1 to 2 minutes). Mixture will be thick. Stir in pumpkin with wire whisk; mix well. Spread on crust. Refrigerate at least 3 hours.
Mix all ingredients. Turn out on floured board. Roll in rolls as refrigerator cookies. Wrap and refrigerate overnight or until ready to cut. Cut with electric knife. Bake at 375° for 12 to 15 minutes.
Toast muffin. Cook bacon between paper towels (1 min per slice). Put beaten egg in custard cup, cook 30 sec. per egg. Assemble McMuffin. Melt cheese in microwave, if desired.
Combine bread crumbs and Cheddar cheese. Stir bread crumb mixture well and set aside. Steam the broccoli and cauliflower, covered, 4 minutes or until vegetables are crisp-tender. Drain vegetables and place in a 1 1/2-quart casserole coated with vegetable cooking spray. Combine margarine, mustard and pepper in a small bowl. Drizzle over broccoli and cauliflower and toss well. Sprinkle vegetables with the bread crumb mixture and bake at 425° for 8 minutes or until thoroughly heated. Yields 4 servings. Serving size: 1 cup.
Cook squash in small amount water. Drain. Mash and add 1 stick margarine. Add remaining ingredients. Mix well. Put in a buttered casserole. Bake at 350° for 45 minutes. Makes 8 servings.
Grease and flour tube pan. Coarsely chop walnuts and sprinkle nuts in bottom of pan. Mix cake mix, pudding mix, eggs, water, oil and rum. Bake at 325° for 1 hour. Remove cake and let cool before placing on serving plate.
Wash and place chicken with 6 cups water into a large cooking pot. Bring to a boil and lower heat to simmer. Stew chicken until tender, about 30 to 40 minutes. Remove chicken from broth and allow to cool. Remove skin and pull chicken meat from the bone. Cut meat into bite-size pieces.
Cook sausage in skillet, stirring to crumble. Drain well. Combine sausage, rice, apple, onion, celery, raisens, sugar, salt, allspice, cinnamon and pepper; spoon into buttered 2 quart baking dish. Bake at 350 degrees for 25 minutes, or until thoroughly heated. Makes 8 servings.
Cook rice according to directions on pkg. Add other ingredients to rice, pour into buttered casserole.	Bake at 325° for about 45 minutes. This can be made ahead of time and freeze.
Cover bottom of jelly roll pan with crescent rolls. Bake at 350° until lightly brown, about 7 to 8 minutes. Let cool 10 to 12 minutes.
Cube meat and	brown along with onion. Add water, ketchup, salt and pepper. Add carrots. Cook about 30 minutes. Add potatoes and a bit of cornstarch; cook until all vegetables are tender and a thick consistency has been established. Cut a thin crust for top and bake until crust is done.
In a medium saucepan, combine granulated sugar, salt and half and half. Bring to boiling, stirring occasionally.
Chill pineapple juice and 7-Up. Pour additional 7-Up into 2 ice cube trays, placing a maraschino cherry into each cube. Freeze.
Combine milk, sugar, salt and shortening; cool. Put Sourdough Starter in large bowl. Add cooled milk mixture; stir in flour to make pliable dough. Turn out onto lightly floured board; knead for 1 or 2 minutes. Place in greased bowl; brush with melted shortening. Cover; let rise until double in bulk.
Mix pineapple, sugar, flour and cheese. Spread a thin layer of Ritz crackers in a 8 x 11-inch or similar size pan. Pour in pineapple mixture. Top with remaining crackers. Drizzle margarine on top. Bake at 350° for 30 minutes or until crackers brown.
Cook ground beef and chopped onion in small amount of fat in a heavy skillet slowly until meat has turned its color. Drain off fat. Add the remaining ingredients and mix well. Pour into casserole dish and bake at 350° for 30 minutes.
Mix all ingredients except food coloring and cook until it pulls away from pan and forms ball. Remove from heat. Knead. Divide into smaller balls and add food coloring to make different color dough. Stores good in tightly covered containers.
Brown hamburger meat, onion, salt, and pepper. Add green beans and tomato soup. Place in baking dish.
Brown sausage. Drain. Add garlic, basil, tomatoes and tomato paste. Simmer for 30 minutes. Cook noodles. Beat eggs. Add cottage cheese, parsley flakes, salt and pepper.
Saute onion in butter, add tomatoes, cubed cheese and sausage (drained). Simmer 10 minutes. Serve with tortilla chips.
Drain spinach well, pressing out excess liquid. Cook bacon in skillet. Remove bacon. Set aside. Saute onion and potatoes in drippings. Stir in marjoram, thyme and spinach. Heat through. Crumble bacon and sprinkle over top. Makes 4 to 6 servings.
Cut fillets into 1/2-inch slices. Gently pound with tenderizer. Combine eggs and milk in a shallow dish. On a flat plate, combine bread crumbs, Parmesan and poultry seasoning. Dip turkey in egg mixture, then in bread crumb mixture, coating thickly. In frying pan, melt 1 tablespoon butter and 1 tablespoon oil. Saute a few turkey slices at a time over low heat for 5 minutes. Add remaining oil and butter as needed. Return all cooked turkey to frying pan. Add wine; cover and simmer for 2 minutes. Top with fried mushrooms.
Heat oven to 325°. Spray square 8 x 8 x 2-inch pan with nonstick cooking spray. Mix brown sugar, margarine, vanilla, egg and egg white. Stir in remaining ingredients, except powdered sugar. Spread in pan. Bake until wooden pick inserted in center comes out clean, about 20 minutes. Cool and cut into 2-inch squares. Sprinkle with powdered sugar. Makes 16 brownies.
Measure and mix all dry ingredients except nuts in a large bowl. In a second bowl, mix all liquid ingredients and thoroughly blend with mixer. Add dry ingredients in small portions at a time. Add nuts. Pour in 2 (1 pound) coffee cans, greased, or 2 (1 pound) loaf pans. Bake at 325° for 1 1/2 hours. Cool and serve.
Mix all ingredients real well. Form into balls (size of walnuts). Chill and dip in dipping chocolate. Place on wax paper until chocolate is firm.
Melt butter in saucepan. Add cheese, stirring until melted. Add the corn and pepper to the melted butter; stir. Add the remaining ingredients except toast to cheese mixture. Heat over low flame until egg is cooked. Pour all over toast. Serve at once. Makes 5 servings.
Mix together. Use 3 teaspoons of mix for 1 cup of hot tea. Good over ice, too!
Mix jello and water together. Let cool, but not until jelled. Mix Dream Whip according to directions on package. Mix cottage cheese into this mixture. Pour in jello and mix well. Put into refrigerator until firm, about 2 hours.
Blend condensed milk and Cool Whip together, beating well with a fork. Add frozen lemonade and lemon juice. Blend until all frozen crystals are dissolved. Pour into crust. Chill 2 to 3 hours. Yields 6 servings.
On a griddle or skillet, heat butter. Saute ham until heated and starting to get crisp. Sprinkle with cheese, cover and heat on low flame. Toast and butter muffins with spatula; remove equal amounts of ham and cheese. Place on open-faced muffins. Dollop with taco sauce and sour cream. Serves 4.
Mix together. For each cup of tea, add 3 heaping teaspoonfuls to boiling water.
Wash spinach, discarding stems. Pat dry on paper towels; tear into bite-size pieces and place in a bowl. Add onion and sprinkle with pepper. Chill.
Mix all of the ingredients together. Mix 1/4 cup in 5 quart ice cream pail of boiling water and serve.
Layer each step in a 13 x 9-inch pan. Bake at 350° for 45 minutes.
Combine first 5 ingredients and mix by hand, the more the better! Form into balls the size of a walnut. Roll in powdered sugar. Place on cookie sheets and flatten slightly. Bake at 350° for 10 to 12 minutes. Makes 6 dozen.
Mix cream cheese, Cheddar cheese and mayonnaise. Spread mixture over ham slices and roll up. Refrigerate for about 1 hour and then cut and serve with crackers.
Mix crushed pretzels and 3 tablespoons of sugar with melted butter. Pat into a 13 x 9-inch pan. Bake in a 400° oven for 8 minutes. Let cool.
Mix first 3 ingredients in bowl, then add margarine and eggs. Combine all ingredients, except nuts. Mix in mixing bowl at medium speed, then add nuts. Pour into greased and floured cookie sheet. Bake 30 minutes at 350° or until done. Cool.
Combine sugar, cornstarch and a pinch of salt in a saucepan. Slowly add water and heat over medium heat until thick and clear. Remove from heat; add butter, lemon juice and lemon rind. Serve with any variety of cakes (i.e. unfrosted orange, vanilla or pound cake). Also good with puddings and ice cream. A variation includes adding 1/4 cup crushed pineapple instead of water.
Preheat oven to 350°. Mix cake as directed on box. Butter the bottom of a 13 x 9-inch pan and place nuts and coconut in bottom of pan. Pour cake mix over. Mix powdered sugar, butter and cream cheese together. (Butter and cream cheese do better if softened at room temperature.) Drop in drops on top of cake mix and bake. Cake will crack like an earthquake has occurred. Bake for about 45 minutes or until done.
Whip all ingredients in blender. (Will keep in refrigerator for 1 month.)
In a sauce pan, combine the broth, onion, broccoli, thyme, bay leaf and garlic. Bring to boil. Reduce heat. Cover and simmer for 10 minutes. Remove bay leaf. Place into food processor. Cover and blend for 30-60 seconds until smooth. In same pan, melt butter, blend in flour, salt and pepper. Add milk all at once. Cook and stir until thickened and bubbly. Stir in broccoli puree from processor.
Combine flour, baking soda, salt, cinnamon and nutmeg; set aside. In large bowl, beat on medium speed the sugar, oil, eggs and vanilla until smooth. Gradually beat in flour mixture until smooth. Fold in apples and walnuts. Pour into greased pound cake pan. Bake at 325° for 1 hour and 15 minutes. Cool 10 minutes in pan.
Combine the first 5 ingredients. Add eggs, buttermilk and salad oil. Mix well. Cover and refrigerate. Will keep in the refrigerator for up to 6 weeks. When ready for fresh muffins, fill muffin tins 2/3 full and bake at 400° for 15 minutes.
Soak cucumbers in lime water for 24 hours, then soak in clear water for 3 hours. Mix vinegar and sugar; tie spices and salt in cheesecloth and put in vinegar and sugar mixture. Bring to a boil. Put cucumbers in mixture and let soak overnight. Boil 30 minutes. Add raisins and boil 5 more minutes. Pack in jars and seal. Chill before serving.
Preheat oven and baking sheet to 375°. Beat sweet potatoes until smooth. Mix in butter and sugar. Beat in eggs, one at a time. Mix in nutmeg, salt and evaporated milk. Pour filling into pie crust and put on baking sheet. Bake for 60 to 65 minutes. Cool before serving. May be served with Cool Whip.
Cut cooked chicken in bite size pieces. Mix melted butter with dressing. Dilute soup with broth. In a 2-quart casserole, layer 1/3 dressing, 1/2 chicken and 1/2 soup; repeat, ending with dressing. Bake, uncovered, for 50 to 60 minutes at 350°.
Sift the sugar, flour and salt in a bowl; set aside. In a saucepan, bring butter, shortening, water and cocoa to a boil. Remove from heat and pour the dry ingredients into melted mixture. Mix well. Beat in eggs and other ingredients, mixing well. Pour into greased and floured 10 to 15-inch pan. Bake for 50 minutes at 325°.
In a small bowl combine first 6 ingredients and set aside. In a large mixer bowl, cream margarine and sugar until light. Add eggs, one at a time, beating well after each addition. Blend in pumpkin. Add dry ingredients and mix just until moistened. Turn into two greased 8 x 4-inch loaf pans. Bake in preheated 350° oven for 1 hour and 10 minutes or until toothpick comes out clean. Cool 10 minutes. Remove from pans and cool on wire racks.
Combine yellow pepper and carrot in 10-inch microwaveproof pie plate; sprinkle with water and a pinch each of salt and pepper. Cover and microwave on High 1 1/2 minutes. Stir in snow peas. Microwave, covered, 30 seconds more. Let stand, covered, 2 minutes.