HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve gelatin in hot water. Add cold water, vinegar, mayonnaise, salt and pepper. Blend with rotary beater. Pour into refrigerator tray. Quick chill in freezing unit until firm, about 1-inch from edge, but soft in the center, about 15 to 20 minutes.
Flatten biscuits. Brown ground beef in skillet and drain. Put pizza sauce on biscuits and top with ground beef and then both cheeses. Bake at 400° for 10 minutes or until done.
Dip choplets in soy milk mixture, then in bread crumbs. Place in skillet with small amount of olive oil. Fry until brown; turn choplets over. Place sliced onion on top of choplets. To the broth, add the George Washington seasoning and enough water to make 1/2 can. Pour over choplets. Reduce heat, cover and simmer until onion is tender. (Green pepper can be added with the onion.) Delicious.
Combine and refrigerate for 2 hours the ground cranberries and sugar. Prepare Dream Whip. Fold in marshmallows. Refrigerate for 2 hours. Combine the two mixtures and add crushed pineapple and pecans.
Arrange beef ribs on rack in baking pan. Saute onion and garlic in oil until golden. Add mustard, tomato puree, sugar, soy sauce, vinegar, bay leaves, hot pepper sauce, barbecue spice and salt. Simmer about 15 minutes. Strain. Brush barbecue sauce generously over beef ribs, covering them thoroughly. Bake at 375° to 400° for 45 minutes, basting frequently with sauce until beef ribs are tender and well done. Store any remaining sauce, covered, in refrigerator.
Cream oleo and sugar, add 1 egg at a time. Add 3 cups flour, flavoring and pecans. Add 1 cup flour to chopped fruit, then add to mixture. Makes two cakes, baked in angel food cake pans. Bake at 250° until done. After 1 hour put pan of water under cake.
Preheat oven to 350°. Melt chocolate chips, unsweetened chocolate and butter together. Cool 10 minutes. Stir in sugar. Add eggs and vanilla, beating by hand until blended. Stir in flour, baking powder and salt that has been mixed together. Fold in nuts and white baking chocolate. Pour into a greased 9-inch square pan. Bake 30 to 40 minutes until they test done. Cool. Sift powdered sugar over before cutting into 24 bars.
Melt peanut butter, chocolate chips and margarine together. Add Wheat Chex and mix well. Place confectioners sugar in a bag and shake Wheat Chex until coated. Freeze it. It can be left out after frozen.
Blend together the first 3 ingredients; roll into small balls. Melt the last 2 ingredients over medium heat, stirring constantly. Use small pitcher or creamer to pour chocolate. Pour a little chocolate into tiny paper cups. Drop in small peanut butter ball. Pour more chocolate on top. Let stand until hard. These freeze well.
In a large salad bowl, combine broccoli, raisins and onion. In a small bowl, combine sugar, vinegar and mayonnaise. Pour over broccoli; toss to coat. Refrigerate. Just before serving, sprinkle with bacon and sunflower seeds; toss. Makes 6 to 8 servings.
Let fish defrost (block) just long enough so that you can cut it into 4 or 5 pieces. Place in casserole with enough oil on the bottom of the casserole to keep from sticking at 400° for about 15 to 20 minutes.
Prepare the fettuccine according to package directions. Meanwhile, combine cream cheese, Parmesan cheese, margarine and milk in a saucepan. Stir over low heat until smooth. Combine with hot cooked noodles. Add cooked small shrimp or imitation crab or lobster meat to the sauce to make a delicious seafood alfredo.
Cook potatoes in boiling salted water for 15 minutes or until tender; drain well. Meanwhile, saute garlic and green onion in butter for 2 minutes or until softened. Mash potatoes, beat in garlic butter mixture, cream cheese, half and half, salt and pepper. Fold in Brie or Camembert cheese. Place in 1 1/2-quart casserole. Bake at 450° for 15 minutes or until top begins to lightly brown. Garnish with thyme or parsley. Serve at once.
Combine first 4 ingredients. Bring to a full boil and stir 2 minutes. Remove from heat. Add peanut butter, vanilla and oatmeal. Mix well. Drop by teaspoon on waxed paper. Let stand 20 minutes.
In a bowl, mix pasta (cooked) of your choice with mixture and serve immediately. Top with grated cheese.
Mix first 5 ingredients well. Shape into balls. Roll in powdered sugar. Store in refrigerator.
Cook pasta according to package directions. Heat oil in skillet; add garlic and saute 1 minute. Add tomatoes; heat to boiling. Stir until thickens, about 10 minutes. Stir in cream and sun-dried tomatoes and simmer about 5 minutes. Add salt and pepper.
Grease and flour 2 loaf pans. Beat eggs, oil, sugar, zucchini and vanilla. Sift and measure flour. Sift together with soda, powder, salt and cinnamon; add sifted ingredients to creamed mixture. Mix to blend; add nuts. Bake at 325° for 40 to 50 minutes. Makes 2 loaves.
Mix all ingredients (except milk) together and let set 2 hours. Pour in milk and stir gently. Bake at 350° for 50 to 55 minutes.
Boil and debone chicken. Save broth; cook rice by directions using broth instead of water. Combine all ingredients and bake at 350° for 20 minutes.
Make jello as directed on package. Delete one cup of water. Put in refrigerator until jelled halfway. Add other ingredients and chill.
Chop in food processor until fine but not mushy the cucumbers, carrots, green peppers and small onion. Chop by hand the tomatoes. Add to vegetables the mayonnaise, Worcestershire sauce, prepared mustard and salt. Dissolve unflavored gelatin in lukewarm water. Stir into mixture. Refrigerate overnight.
Sift flour, baking powder, salt and sugar together. Stir in corn. Add beaten eggs. Drop tablespoons into hot fat or oil in deep fryer. Cook until golden brown; drain on paper towels before serving.
Break up lobster and remove bones. Mix all ingredients together and sprinkle with paprika. Put in Corning Ware dish. Bake for 20 minutes in 350° oven.
Mix ingredients together well in a large bowl. Pour mixture into pie crust. Place in freezer and chill well. In 3 hours, cut and serve.
Preheat oven to 350°. In skillet, brown ground beef with onion; drain. Stir in mixed vegetables and soup. Pour into 2 1/2-quart casserole dish. Top with Tater Tots. Bake 30 minutes. Makes 8 servings.
Put cranberries through food chopper; add sugar and mix well. Sprinkle gelatine on 1/2 cup cranberry juice to soften. Place over low heat and stir in remaining 1/2 cup cranberry juice, pineapple and nuts. Chill until firm. Apples may be substituted for pineapple.
Melt butter or margarine. Blend in flour, salt, pepper and sugar. Gradually add milk. Cook in top of double boiler over hot water, stirring constantly until thick. Add salmon and peas. Serve on toast.
Melt butter in 2-quart saucepan; add sugar and mix well. Add egg; beat until light colored. Sift flour with soda. Stir into egg mixture. Add vanilla and nuts. Chill. Roll in small balls. Bake on ungreased cookie sheet at 375° for 7 to 10 minutes. Remove at once. Makes 3 dozen.
Cream together shortening and sugar. Add milk alternately with flour, baking powder and salt, sifted together. Add whites of eggs or fold in last, stirring gently. Use any flavoring to suit taste. Bake in layer-cake pans for 30 minutes at 325°.
In a 10-inch skillet, melt butter. Add broken up sausage and chopped onion. Mix eggs, milk, soy sauce and garlic in a small bowl. Pour over sausage in skillet, then simmer on low heat until bubbly.
Spray a large skillet with no-stick cooking spray. Add pepper and onion. Cook and stir until tender. Remove from skillet. Spray skillet with no-stick cooking spray. Add chicken. Cook and stir until cooked through. Add cooked vegetables, chilies, cumin and garlic; simmer 5 minutes. Place each tortilla on microwavable plate. Top with 2 cheese slices. Microwave each tortilla on High 20 seconds. Top each tortilla with half of chicken mixture. Fold sides to middle. Serve with salsa. Makes 2 servings.
Brown cornstarch over medium-high heat (without any oil or butter) stirring occasionally. When the cornstarch is brown add dehydrated onions. Crumble up and brown with cornstarch. Add chicken, cut up, and water. Let it come to a boil, then cover and reduce heat to medium-low. Cook 30 minutes. When done, add file, salt and pepper and serve with rice.
Grease a round pizza pan. Slice the cookie dough and pat it onto the pizza pan, making sure that the whole pan is covered. Bake in a 375° oven for 12 minutes or until golden brown. Let cool.
Brown pork strips in oil. Remove excess fat. Drain on paper towel. Place in crock pot along with remaining ingredients. Cover and cook on low for 6 - 8 hours. Serve with rice.
Mix all ingredients in a bowl and beat for 10 minutes with electric beater. Drop by spoonful on cookie sheet and bake at 300° until lightly brown.
Mix flour, salt and seasonings. Coat chicken. Put chicken in buttered pan. Combine syrup from pineapple with soy sauce and sugar. Pour over chicken and cover. Baste occasionally. Bake at 350° for 1 to 1 1/2 hours. Add pineapple slices 15 minutes before done. Serves 4 to 6.
Cream butter and sugar. Add beaten egg and molasses. Sift flour with soda, salt and spices. Add to oleo. Roll in balls and roll each ball in sugar. Place on greased cookie sheet. Bake at 350° to 375° until browned.
Dissolve gelatin in boiling water. Stir in cold water; chill until slightly thickened. Stir in remaining ingredients; mix well. Pour into 1 1/2-quart mold; chill until set. Unmold; garnish as desired. Serves 8.
In 5-quart Dutch oven over medium-high heat, in hot margarine or butter, cook onions until lightly browned. Add meat, paprika and salt. Reduce heat to low. Cover and simmer 1 1/2 to 2 hours until meat is fork-tender. Stir in sour cream; heat through (do not boil). Serve over noodles. Makes 8 servings.
Brown and drain beef. Stir in tomato paste, onion and seasoning (mixture will be thick). Cook over low heat for 5 minutes. Place biscuits in a greased muffin tin. Spoon about 1/4 cup of meat mixture into biscuit-lined cups and sprinkle with cheese. Bake at 400° for 12 minutes.
Cream shortening and sugar. Add eggs and mashed bananas. Mix the dry ingredients and add to the mixture. Alternate with the buttermilk. Add chopped nuts and pour into two loaf pans and bake at 350 degrees for 45 to 50 minutes.
Melt butter; add next 5 ingredients. Heat and stir to mix. Pour into casserole dish. Sprinkle bread crumbs and cheese. Bake at 350° for 45 minutes or until brown on top.
Mix coffee and sugar and dissolve in 2 cups boiling water. Add 14 cups cold water. Add half and half and vanilla. Refrigerate until needed or overnight. At serving time, put one gallon softened ice cream into large punch bowl. Add coffee mixture. Serves 40.
Mix jello and water; cool slightly. Add raspberries, pineapple, bananas and nuts. Pour 1/2 of mixture in a small square pan. Chill until firm.
Mix water, salt, vinegar and sugar together. Pour over chopped cabbage, which has been packed in jar. Make enough of the solution to come up over your cabbage. Place a white cloth over it and a plate, then put something heavy on top of plate to hold it down. Let set 12 to 14 days, then dip it out and put in clean quart cans. Seal and put in canner; let them get just hot enough to seal your lids (to just a boil).
Sift dry ingredients. Beat eggs; add flour, milk and shortening. Mix with dry ingredients to make a dough. More flour may be added if needed. Break dough into pieces and roll into 1/2-inch diameter; cut into 3-inch pieces. Bring ends together to form a ring. Bake on greased cookie sheet in a 400° oven until light and brown.
After beans have been soaked overnight, drain beans and rinse. Put all ingredients into an 8-quart kettle. Rinse tomato cans with water and pour water into soup mixture. Start cooking on high until hot. Lower heat. Cover and let simmer, stirring occasionally. I let mine simmer on lowest heat most of the day. The soup will be thick like a stew. Soup may be frozen for future use.
Peel amount of potatoes to feed your family. Cut potatoes in very small cubes. Deep fry potatoes until done. When done, put potatoes in a dry skillet (do not turn burner on). Scramble enough eggs for your family. When eggs are done, pour them into skillet with potatoes. Add salt and pepper to taste. Mix potatoes and eggs together, then sprinkle enough Italian seasoning, garlic powder and parsley flakes to suit your taste. Turn skillet on low long enough to get the ingredients warm. Ready to serve. Great for breakfast!
In a buttered casserole dish, place cooked broccoli, then cooked chicken pieces. Mix mushroom soup, mayonnaise and lemon juice together and place mixture over chicken. Sprinkle cheese. Top with buttered bread crumbs. Bake uncovered for 30 minutes in 350° oven or until crumbs are brown. Serve over rice.
Arrange first 3 ingredients in layers. Combine the rest and bring to boil. Pour over carrots, etc. Chill at least 12 hours. When serving, remove carrots, etc. with a slotted spoon, from the marinade which can be used again. Can be made days ahead of time.
Mix pudding, buttermilk and Cool Whip together. Add oranges, pineapple, bananas and any fruit. Chill.
Bake cake as directed on package in a 9 x 13-inch pan. Take out of oven and poke holes in the cake with a fork or round wooden spoon handle. Pour sweetened condensed milk into holes. Pour ice cream topping over the cake. Frost with Cool Whip (or may use whipped cream). Crush candy bars and sprinkle over top. Refrigerate.
Mix first 4 ingredients and cook over medium heat until mixture bubbles. Add coconut, pecans and graham cracker crumbs. Mix well.
Mix altogether with hand until well mixed. Roll on wax paper and sprinkle with chili powder. Refrigerate.
Preheat oven to 350°. Boil chicken breasts until tender; let cool. Tear into strips. Prepare Rice-A-Roni as directed on the box. Combine all ingredients except 1/2 cup of cheese (save this for the topping). Cook for 30 minutes. Top with cheese; let stand to melt. Serve hot. Yields 12 servings.
After chicken has boiled, take chicken out to cool; then pull into pieces. Place all other ingredients in chicken broth and simmer long enough to cook the bell pepper and green onion. Serve in bowls topped with grated Monterey cheese.
Melt butter in pan. Brown meat and onions. Add soup and seasonings. Cook 30 to 45 minutes.
Mix together the first 3 ingredients. Press flat on cookie sheet. Refrigerate overnight. Cut into squares. Roll in flour and brown in skillet. Place in baking dish and add mushroom soup, brown gravy and 3 cups water. Bake at 350° for 1 hour.
Sift together flour, salt, baking powder and spices into big bowl (or dishpan). Chop dates and pineapple into coarse pieces. Add whole cherries and mix all fruit with flour mixture, distributing fruit as evenly as possible. Beat eggs with sugar and add to other ingredients, mixing with hands. Add whole pecans and continue, mixing until nuts are evenly distributed.
Cook hamburger and onion; drain. Add ingredients, mixing well. Pour into dish and bake 30 minutes at 350°.
Mix ingredients together. Spread on party rye bread. Place on cookie sheet and bake for 15 minutes at 350°.
Thaw and drain frozen spinach. Place spinach, onion, garlic, salt and allspice into food processor bowl with metal blade. Process until smooth. Transfer to medium bowl and add mayonnaise and yogurt. Blend. Chill.
Sift dry ingredients together. Cut in Crisco and then add buttermilk. Dough will be very soft. Pour out on floured wax paper. Pat down and cut out. Bake at 500° until golden brown. Yields 12 large biscuits.
Heat mustard and currant jelly until mixed well. Cut the frankfurters into bite size pieces. Add to mustard and jelly mixture. Heat thoroughly. Spear with toothpicks and serve.
Line a 9 x 13-inch pan with chocolate grahams. Prepare pudding mix with 3 cups of milk. Blend whipped topping mix into pudding. Pour pudding mixture on top of grahams. Add another layer of chocolate grahams (you won't use the whole box). Microwave frosting until it's easy to pour. Pour frosting over grahams. Refrigerate for 6 hours.
Pour frozen vegetables into 1 (9 x 13-inch) casserole, sprayed with Pam to prevent sticking, approximately 1/2-inch deep. Sprinkle some of the cheese over vegies. Sprinkle a small amount of lemon pepper over cheese. Then, add remaining vegies and cheese. Pour egg mixture over top. Bake in 350° oven until cheese melts and vegies are done (1 hour). Cooking time can be reduced if vegies are precooked 8 minutes in microwave. Shanghai vegetables are available at Price Club.
Combine ground beef and onion in skillet; brown and drain. Fry tortillas, one at a time, in 1/4-inch hot oil. Cook 5 seconds on each side. Drain on paper towels. Spoon meat mixture evenly on center of each tortilla and roll them up. Place tortillas, seam side down, in a jelly roll pan. Combine remaining ingredients, except Cheddar cheese, in a small saucepan; cook over medium heat until the slices of American cheese melt. Pour evenly over the enchiladas and sprinkle with Cheddar cheese. Bake at 350° for 20 minutes or until bubbly.
Cream butter, eggs, sugar and vanilla. Combine flour, soda and salt; blend into butter mixture. Stir in chips and nuts. Drop teaspoonful drops 2 inches apart on buttered cookie sheet. Bake at 375° for 10 to 12 minutes.
Mix honey and 1 quart of hot water. Add juices, Kool-aid and remaining 2 quarts water. Add 7-Up just before serving. Makes 1 gallon.
Sprinkle over batter. Pour 1 cup boiling water over top. Bake at 350° for 50 to 60 minutes.
Prepare rice by package directions and let cool. Add remaining ingredients, cutting up artichoke hearts and adding oil from the jar. Add mayonnaise, salt and pepper to taste. Refrigerate at least 2 hours. Better if served the next day.
Brown brisket in pan on all sides. Add chopped onions, paprika, allspice, black pepper and celery. Mix. Add tomato sauce. Cook, covered, until meat flakes with a fork. Remove and slice meat. Strain gravy and return sliced meat to gravy and serve.
Melt butter in 5-quart Dutch oven or stock pot over medium heat. Stir in onions and garlic. Cook 20 to 30 minutes or until onions are very soft. Stir in broth, wine, salt and pepper. Cook, uncovered, for 40 to 60 minutes or until flavors are blended. Just before serving, toast bread; place cheese on hot bread.
Cream butter and sugar. Melt chocolate squares and stir in with butter and sugar mixture. Add eggs, beating in one at a time, for 5 minutes each, at high speed. Add Cool Whip and mix together. Put in pie shell and chill 2 hours.
In a large pan, brown ground beef. Drain well. Add spices and veggies. Cook on medium heat until veggies are tender. Add Kitchen Bouquet (or soy sauce), rice and water. Cover and cook until rice is done.
Remove wing tips and cut chicken wings in half at joint. Cook wings in Dutch saucepan in salad oil for about 7 minutes, stirring constantly. Reduce heat to medium and add remaining ingredients. Cover and cook about 25 minutes, stirring occasionally. Uncover and cook 10 minutes more; liquid should be absorbed and wings tender.
Brown ground beef, salt, pepper, Worcestershire sauce and onion; drain. Add Minute rice, tomato soup and water. Place cabbage in bottom of casserole dish. Top with meat mixture. Bake in 325° oven for 1 1/2 to 2 hours. Add grated cheese on top the last 1/2 hour of baking.
Preheat oven to 375°. Place crescent roll dough in bottom of an ungreased 15 x 10-inch jelly roll pan. Press to seal edges together. Bake 8 to 10 minutes until golden brown. Set aside to cool. Combine softened cream cheese, mayonnaise and dip mix, blend well and spread over cooled crescent roll crust. Top cream cheese layer with grated cheese. Combine all vegetables and sprinkle over cheese. Garnish with tomatoes. It's ready to eat. Yields 25 squares.
Lightly brown hamburger meat in small amount of shortening. Add chopped onion and saute. Add other ingredients. Simmer, stirring occasionally, until mixture is thick, but not dry. Serve over hamburger buns.
Peel and slice peaches. Put into bowl. Put all other ingredients into a saucepan. Cook until thickened. Let cool. Add to sliced peaches. Pour all of this into a graham cracker crust. Whip cream. Add on top. Put into refrigerator until cold.
Heat cider until hot. Pour hot cider into mug and add drink powder, nutmeg and cinnamon. Stir and serve while hot.
Drain oranges; reserve syrup. Add water to get 2 cups. Bring to a boil. Add gelatin until dissolved. Chill until partially set. Fold in cranberry sauce, walnuts and orange segments. Pour into a 9 x 13-inch dish and chill overnight.
In large bowl, dissolve yeast and sugar in water. Stir in one cup flour, salt, two eggs and oil. Add remaining flour gradually, stirring until combined. Turn out onto a lightly floured board. Knead 8 to 10 minutes until smooth and elastic (adding small amounts of flour as needed). (Pretend you are making pottery.) Put dough in a large oil-coated bowl, turning over once to coat whole ball. Cover bowl with large dish cloth and let rise in warm place for one hour. Punch down dough, turn over in bowl, re-cover with cloth and let rise another 45 minutes. Punch down again, place dough on lightly floured board and cut in two.
Set oven to 400°. Melt butter into baking pan. Set aside. Cut clean potatoes into wedges. Mix Ranch package, flour and cheese in a small paper or plastic bag. Shake potato wedges in bag until well coated. Bake in butter-coated pan until lightly brown and tender in the middle. You should turn them over while baking to brown both sides.
Mix jello and hot water together. Let cool. Combine cake mix, oil and eggs; beat well. Add lemon flavoring; mix again. Pour in jello; mix thoroughly. Pour into tube pan, greased and floured. Bake at 325° for 1 hour.
Melt butter. Stir in sugar, eggs, vanilla and dry ingredients. Mix well. Add chocolate chips and nuts. Bake at 350° for 25 minutes in a 13 x 9-inch or 14 x 11-inch greased pan.
Combine ingredients in large mixing bowl. Beat on low speed of mixer for 2 minutes to blend. Beat 3 minutes longer on high speed of mixer. Pour into 2 greased and floured 9-inch cake pans. Bake at 350° for 25 minutes. Cool and slice layer horizontal to make 4 layers. Put filling between layers. Frost as directed in filling recipe. Refrigerate 24 hours before serving.
Sift dry ingredients together; beat eggs and sugar together and add oil and vanilla to this. Add these two mixtures together and then add apples. Put in Bundt pan and cook at 350° for 30 to 40 minutes. Test with toothpick. Do not overcook.
Saute celery and onion in butter in a large Dutch oven until tender. Add next 7 ingredients. Cover and simmer 20 minutes or until vegetables are tender. Remove from heat and mash vegetables with a potato masher. Add milk and cheese. Put on burner and stir until cheese is melted.
Bake chicken at 400° for 1 hour. Remove meat from bones and cut up chicken. Chop onion. Tear tortillas. Grate cheese. Mix all ingredients.
Combine yeast and warm milk to soften yeast, about 5 minutes. Combine yeast mixture, 1 cup milk, sugar, oil, salt and egg in a large mixing bowl. Add 1 cup flour, stirring until smooth. Stir in enough remaining flour to make a soft dough. Place dough in a well greased bowl. Turn dough to grease top. Cover and let stand in warm place for 15 minutes (85°). Punch dough down; cover and let stand another 15 minutes in a warm draft-free place. Turn dough onto a floured surface; knead 3 or 4 times. Divide dough into 24 pieces; shape into balls. Dip into melted butter and place in pans and let rise for about 15 minutes or more, in a warm place. Bake at 400° for 15 minutes or until golden brown.
Mix all ingredients with rubber spatula until a ball forms. Store in wax paper. Raisins, nuts, M&M's and chocolate chips may be used to decorate with.
Trim crusts from bread. Brush both sides with melted margarine. Fit each into large muffin pan. Toast in oven at 325° for 15 minutes; remove. Break eggs into each toast cup; season with salt and pepper. Dot with margarine. Cover with foil; return to oven and bake for 12 to 15 minutes. Loosen toast from sides of cups. Serve with hot bacon or sausage.