HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain fruit cocktail, measuring juice. Add water to make 1 cup of liquid. Dissolve gelatin in boiling water. Add juice mixture. Measure 2 1/4 cups of gelatin juice. Chill until slightly thickened. Blend remaining gelatin slowly into cream cheese. Add cinnamon and beat until smooth; set aside. Add fruit cocktail to thickened gelatin. Pour into 6 cup mold. Chill until set, but not firm (15 minutes). Top with cream cheese mixture. Chill until firm (3 hours). Makes 10 servings.
Spread tuna in bottom of pie crust with diced cheese. Beat together eggs, milk and salt. Pour over tuna and cheese. Bake 20 or 25 minutes in a 400° oven.
Heat broth. Make a paste of cornstarch and water. Add sugar, salt and pepper. Stir in cornstarch mixture. Cook and stir until slightly thick. Holding eggs above the pot, pour in slowly, constantly stirring to break into strings. Serve with noodles. May top with chopped green onions.
Combine chicken, celery and lemon juice, mix well. Add remaining ingredients, except cheese and chips. Put into buttered casserole dish. Sprinkle with cheese and chips. Bake at 350° for 25 minutes.
Beat all together; break up 5 slices of bread and add to the ingredients. Add 1 can crushed pineapple. Bake 1 hour at 350°.
Mix all ingredients together except for Cool Whip. After other ingredients are mixed well, then add Cool Whip. Mix and store in refrigerator.
Combine first 5 ingredients; add 50-50 pop last, don't stir. Before serving, put in sherbet; float on top. Makes 5 quarts.
Mix all together. Bake in 350 degree oven for about 45 minutes. If potatoes are not thawed it may take a little longer.
Mix all the ingredients except the noodles, eggs, milk and salt together. In a 9 x 13-inch pan, layer the mixture, alternating with the noodles. Mix and pour over eggs, milk and salt. Bake in 350° (oven) for 1 hour and 15 minutes.
Mix together and spread in a well-greased 9 x 13-inch pan. Bake at 350° for 55 minutes or until light brown. Let sit a few minutes before serving. Freezes well.
Mix cake mix, 1 egg, butter and pecans. Spread in a 9 x 13-inch greased pan. Mix cream cheese, 3 eggs, sugar and pecans. Pour over bottom layer. Bake at 300° for 1 hour.
Cream margarine and sugar. Add eggs and beat well. Continue beating and add vanilla and flour. Pour into a greased cookie sheet. Using a spatula, mark batter into about 20 squares. Put a heaping tablespoonful of cherry pie filling in the center of each square. Bake at 350° until done (will not be very brown). Cool slightly, then sprinkle with powdered sugar. Finish cooling; cut into squares. (Can also serve warm.)
Mix shortening, brown sugar, eggs, margarine, sugar and vanilla. Add flour, soda and salt. Add nuts and chocolate chips. Bake at 375° for 8 to 10 minutes.
Split cake in 2 halves. Remove a few chunks from bottom half. Place strawberries in bottom half. Add some of the Cool Whip to berries. Place top half of cake on Cool Whip and berries. Put chunks, removed from bottom half, in center of cake. Ice entire cake with Cool Whip. Place in freezer for 1 to 2 hours.
Prepare pudding as directed substituting pineapple juice for milk. Cook and let cool. Add pineapple chunks, bananas and cherries. Refrigerate and serve when chilled.
Pour cereal into large bowl. Set aside. In 1-quart microwave-safe bowl, combine chocolate chips, peanut butter and margarine. Microwave on High for 1 to 1 1/2 minutes or until smooth, stirring after 1 minute. Stir in vanilla. Pour mixture over cereal until pieces are evenly coated. Pour mixture into resealable bag with powdered sugar and shake until all pieces are covered. Spread on waxed paper to cool.
Mix cake mix as directed, except use orange juice concentrate in place of water as directed on cake mix box. Add drained pineapple and pecans, if desired. Bake in layers or sheet cake pan. Bake as directed on cake mix box.
Bake cake according to directions on box. Arrange in this order in a punch bowl: crumble half of cake, 1 can pie filling, 1/2 can pineapple, 1 can pudding and 1 tub Cool Whip. Repeat. Top with whipped cream Cool Whip droplets, maraschino cherries and chopped walnuts, if desired. Chill before serving. Serves 30 to 35 people.
Cream butter and sugar. Blend in vanilla, flour and nuts. Chill. Shape dough into balls about an inch in size. Place on ungreased baking sheet and bake for 20 minutes in 350° oven. Let cool about 5 minutes. Roll in powdered sugar.
Mix all ingredients together and pour into unbaked pie shell. Bake at 300° for 30 minutes or until firm.
Mix corn, milk, salt and pepper. Beat in eggs and dot with margarine. Bake at 350° about 1 1/2 hours or until firm.
Beat eggs; add remaining ingredients. Bake in 9 x 13 dish at 350° for 40 to 45 minutes.
Blend sugars, margarine and egg. Add oil and vanilla. Beat well so oil does not separate. Add dry ingredients to flour and stir into batter. Chill for 1/2 an hour. Then, form into balls and flatten with the bottom of a glass dipped in sugar. Bake at 350° for 10 to 15 minutes. My favorite cookie!
In a 3-quart pan, melt butter, then add brown sugar, honey, vanilla and salt; stir until well blended. Stir in granola and desired nuts and coconut. Turn into a well-greased 10 x 15-inch pan. Press in firmly to form an even layer. Bake, uncovered, in a 400° oven until browned and bubbly, about 10 to 15 minutes. Cool slightly and cut into bars while still warm. Yields 32 bars.
In a large electric skillet or Dutch oven, brown thinly sliced sausage. Put aside. Brown chicken pieces that have been seasoned with salt and pepper in the same drippings. Put aside. In the same drippings, saute onions, garlic, bell pepper and raw rice about 5 minutes. Add chicken bouillon, tomato sauce and all spices. Stir well. Return chicken and sausage to pot. Cover and cook on low flame until rice is tender (add water as necessary). Serves 6.
Drain syrup from peaches into saucepan. Add spices and vinegar. Simmer for 5 minutes. Pour over peaches; cover and refrigerate overnight. Serve as relish with meats. Makes 6 to 8 servings. Save syrup after peaches are served. Heat and pour over more peaches.
Sift together dry ingredients. Stir in hot soup until dough comes clean from bowl. Roll out and cut into strips. Add to hot soup and bring to a boil. Turn fire out, let stand 5 minutes and serve.
Chill juices and Mountain Dew. Pour into a punch bowl. Add sherbet, gently, into bowl with a large spoon.
Combine milk, soda, sugar and cinnamon in a large heavy saucepan. Bring to boil. Boil to a soft ball stage. Remove from heat. Stir in pecans, vanilla, butter and butter flavoring. Beat until candy loses its gloss. Scrape to one end of the pan. When it begins to thicken and gets creamy looking, drop by teaspoonful onto wax paper. Remove from wax paper as soon as the pralines congeal.
Process 1 1/2 cans of beans in blender with oil and juice until smooth. Scrape into bowl. Stir in remaining ingredients. Cover; chill for at least 3 hours before serving with corn chips.
Mix liquids with the sugar and stir until sugar dissolves. Pour this over the other ingredients which have been mixed together. Place in refrigerator for 24 hours before serving. This can be added to a lettuce and/or tomato salad or served as a separate side dish.
Cream butter and sugar together. Add eggs and molasses. Mix well. Add soda to buttermilk. Mix dry ingredients together. Add alternately with milk to batter, beginning and ending with dry ingredients. Bake in thin layers about 1/2-inch thick in 9-inch cake pans for about 12 minutes at 350°.
Mix cold water and gelatine; let stand 5 minutes. Boil sugar and pineapple 2 minutes. Add gelatine while hot. Let cool. Cream the cream cheese. Add marshmallow cream. Add pineapple mixture and blend at low speed. Refrigerate for 1 hour.
Mix everything together except soup. Press into cookie sheet and refrigerate overnight. In morning cut into squares, roll in flour and brown in frying pan. Put in roaster and pour undiluted soup over meat. Bake at 350° for 1 hour.
Blend in bowl the sugar, Bisquick, milk, vanilla, butter and 1 egg at a time. Then add mirlitons. Make sure you get water out of mirlitons. Beat about 1 minute. Pour into 8 or 9-inch pie pan. Bake at 350° for 20 to 30 minutes or until brown on top.
Combine red cabbage and onion in large bowl. Stir in sugar and set aside to meld flavors.
After browning hamburger, mix all together and simmer until celery and onions are tender.
Mix and cook until tender celery, onion, pimentos and butter. Add peas. In casserole dish, put mixture in bottom. Put soup (undiluted) over mixture. Sprinkle almonds and crackers on top. Bake at 350° until bubbly.
Preheat oven to 350°. Chop ham and onion finely. Place in bowl. Add cheese, egg, pepper and mustard. Stir to combine. Spray mini-muffin pan with vegetable oil spray. Unroll crescent rolls and press dough into one large rectangle. Cut rectangle into 24 pieces. Place dough pieces in mini muffin pan cups. Use a tart shaper to form a cup. Flour tart shaper after each use. Place filling in cup. Bake for 15 minutes or until lightly browned.
Beat eggs, sugar, milk and vanilla together. Mix dates, nuts, flour and baking powder together and then add this to the egg mixture with a fork. Bake in a 9-inch square pan for 35 minutes or a nice golden brown at 350°. Cool. Cut into small squares. Mix with 8 ounces of Cool Whip.
Mix lime jello, cream cheese, marshmallows and water together and cook over medium heat until marshmallows and cream cheese are melted. Remove from heat and cool a little while (about 5 minutes). Add pineapple, mayonnaise and canned milk. Mix well, then add pecans. Chill until set, 3 to 4 hours.
In top part of double boiler, simmer onion and curry powder in butter until tender. Do not brown. Add frozen soup and stir until smooth. Add sour cream and shrimp and heat until hot all through. Serve over hot rice and top with paprika. My favorite likes shrimp almost any way it's cooked. This is one of my quickies they have enjoyed through the years. I never serve this one with the traditional curry "boys," just plain. But chutney, raisins, grated coconut, chopped green onions, etc., may be used.
Crumble cookies fine. Mix powdered sugar, butter and cream cheese together. Add Cool Whip. Mix up pudding and milk. Put layer of cookies then cream cheese mixture, cookies and pudding. End with cookies on top; put gummy worms in middle of cake.
Don't drain beans or add water to soup. Mix all together. Season with onion, salt and pepper. Bake for 45 minutes at 350° in a covered dish.
Fry 6 slices of bacon. Break bacon into pieces and set aside. Put beans, 3 tablespoons grease, onion soup mix and brown sugar into pan. Boil 15 to 20 minutes. Add bacon pieces.
Mix all ingredients together and pour into an unbaked pie shell. Bake at 325° until set and slightly brown. Add 1/2 cup coconut to mixture before cooking, if desired.
Brown meat. Add salt, pepper and garlic powder as you cook. In a separate large pan, add soup, water and chili. Bring to a boil. Turn off heat. Fry tortillas until tender. Grate cheese. Chop onion. Dip 6 tortillas in soup mix. Place in roasting pan. Sprinkle 1/3 of meat on tortillas, also 1/3 cheese and onion, then repeat until all 2 dozen tortillas are used, ending with cheese. Bake in oven at 450° until cheese melts. (Put remaining soup on table if desired or pour over finished enchiladas in pan.)
Let thicken. Pour into casserole dish over seafood (I use 1 pound fresh lump crabmeat and 1 1/2 pounds boiled and peeled shrimp). Top with cracker crumbs and dot with butter. Bake 15 minutes until bubbly.
Cream butter and cheese. Add flour and pepper and mix well. Use cookie press to make into desired shapes. Bake at 400° on ungreased cookie sheet for 10 to 12 minutes.
Saute vegetables and onions in butter until tender. Add chicken broth; bring to a boil. Stir in rice and remove from heat. Let stand for 5 minutes or until broth is absorbed. Sprinkle with cheese before serving.
Preheat oven to 375°. Combine chicken and 1/3 cup cheese in bowl. Separate rolls. Place 3 tablespoons chicken and cheese mixture at wide end of each crescent roll and roll up. In medium saucepan, combine soup, milk and 1/3 cup cheese. Heat until cheese melts. Pour 1/2 soup mixture into greased oblong glass dish. Reserve some soup mixture for sauce. Arrange crescents over soup mixture in dish. Bake 20 to 25 minutes until golden brown. Sprinkle extra cheese on top and return to oven 5 to 10 minutes until cheese melts. Serve with remaining sauce.
Brown ground meat, cut up cheese. Mix together all ingredients and heat thoroughly. Serve on hamburger buns.
Mix together horseradish, mayo, cheese and beef. Top with black olive slices. Place 1 tablespoon of mixture on top of bread. Spread evenly on top, then broil until bubbly at 300°.
Heat oven to 400°. Stir milk, oil and egg in bowl until blended. Stir in remaining ingredients, except preserves, and glaze until moistened. Put batter in baking cups, drop 1 level teaspoon fruit on center of batter in each cup. Bake 13 to 18 minutes or until golden brown. Cool slightly. Remove from pan and drizzle glaze on top.
Brown ground beef. Saut onion, green pepper, mushrooms, celery and stew tomatoes until vegetables are tender. Combine ground beef and vegetables in a large pan. Stir in chili powder. Add tomato soup and water and bring to a boil. Add kidney beans and vinegar. Season with salt and pepper. Simmer for several hours.
Combine dry ingredients first. Combine the damp ingredients. Mix all thoroughly, but do not overbeat. Bake at 350° for 1/2 hour in an ungreased rectangular baking pan.
Put all ingredients in crock-pot in order listed. Stir just enough to mix spices. Cover and set on low for 10 to 12 hours or on high for 5 to 6 hours.
In large mixing bowl, cream butter and sugars. Add eggs and vanilla. Mix well. Combine flour, baking soda and salt. Add to creamed mixture and mix well. Fold in nuts and chips. Drop by rounded teaspoonfuls. Bake at 350° for 10 to 12 minutes or until lightly browned. Yield: 12 dozen.
Mix sugars, flour, cinnamon and salt. Add cherries and extract. Cook over moderate heat, stirring constantly, until thick. Pour into unbaked pastry shell and dot with margarine. Bake at 450° for 10 minutes. Reduce heat to 350° for about 25 more minutes.
Slice zucchini lengthwise into 1/4-inch slices. Dredge in seasoned flour. Heat small amount of oil in large skillet; brown zucchini. Drain on paper towel. Combine Ricotta, egg, oregano and 3 tablespoons Parmesan.
Heat oven to 350°. Mix all ingredients in ungreased, oblong pan (13 x 9 x 2-inch) with fork, scraping corners frequently until moistened. Stir batter vigorously with fork 1 minute. Scrape sides with rubber spatula. Spread batter evenly in pan. Bake until top springs back when touched lightly in center, 40 to 45 minutes. Cool. Loosen cake from sides. Cut and serve directly from pan. Store any remaining cake, loosely covered, in refrigerator.
In small saucepan, heat water, shortening and 3 tablespoons sugar until very warm (120° to 130°). In large bowl blend warm liquid, 2 cups flour, 1 cup whole wheat flour, sugar, salt, yeast and eggs at low speed until moistened. Beat 4 minutes at medium speed. By hand stir in remaining wheat flour and enough all-purpose flour to form a stiff dough. Knead on floured surface until smooth and elastic, about 5 minutes. Place dough in greased bowl and turn greased side up. Cover and let rise until double, about 60 minutes. Grease (not oil) pans. Punch down dough. Pinch off and shape into balls, place in prepared pans. Cover and let rise until double, about 45 to 60 minutes. Bake at 375° for about 15 to 20 minutes (golden brown). Rolls sound hollow when lightly tapped. Rub tops with butter.
Brown hamburger, saute' garlic, onion and bell pepper. Simmer 5 min, add chili powder and salt. Add 1 can pinto beans, 1 can tomatoes, 3/4 c. dry rice. Pour into casserole dish, cover and bake 1 hr. at 350°. The last few minutes top with grated cheese.
Mix. Pour into a 9 x 9-inch greased pan and bake at 350° for 25 to 30 minutes.
Trim fat from beef; cut into 1/2 x 1/8 x 2-inch strips. Drain tomatoes; reserve	liquid. Combine tomato liquid, soy sauce, ginger, cornstarch and sugar; mix well. Stir-fry beef in hot oil in a large skillet or wok over high heat;	remove meat. Add green pepper and onion to skillet; stir-fry 1 to 2 minutes. Add beef, stewed tomatoes and tomato mixture to skillet. Stir. Cover. Cook 3 to 4 minutes. Makes 5 cups.
Wash and trim off ends of zucchini; cook in microwave 7 minutes. Cut in half lengthwise; scoop out the centers and chop. Cook sausage, onion and celery until meat is done; drain. Stir in croutons, 1/2 the cheese and the chopped zucchini. Mound mixture in zucchini shells. Microwave on High 5 minutes (turn halfway through cooking time). Top with remaining cheese and microwave 1 minute.
Mix cracker crumbs, oleo, confectioners sugar and nuts together and press in 9 x 13-inch pan. Mix cream cheese, sugar, eggs and lemon juice together with mixer; pour on pie crust. Bake 20 minutes at 350°. Add blueberry pie filling.
Cook ground sausage or diced ham (cook's choice). Mix with egg mixture. Pour in pie pan and bake at 350° about 30 minutes or until golden brown. Serves 4 to 5.
Mix all ingredients together and form into a loaf. Bake at 350° for 1 to 1 1/4 hours.
You will need 11 3/4 x 7 1/2-inch pan. Preheat oven to 400°.
Combine cocoa, sugar and salt in a medium saucepan; gradually stir in water until mixture is smooth. Bring to a boil over medium heat, stirring constantly. Continue to cook and stir 3 minutes. Remove from heat. Add vanilla. Pour into container, cool, cover and refrigerate. Use to prepare cold drinks (add 1 to 2 tablespoons cocoa syrup to an 8 ounce glass cold milk and stir until blended). Yield: 2 cups syrup.
Combine eggs, milk, vanilla, cinnamon and salt. Stir well. Gradually stir in bread. Add brown sugar and raisins. Pour mixture into 8 x 11 1/3-inch casserole dish. Place dish in cake pan and add water in cake pan, halfway up dish. Bake in preheated 350° oven for 45 minutes.
Cook your beets, peel and cut as desired. Bring the vinegar and spices to a boil. Add beets and let them come to a boil. Put in glass jars; pour vinegar mixture over them. Seal. Makes 4 quarts.
Place first 3 ingredients in skillet; add cayenne pepper to taste. Stir ketchup into seasonings. Stir water in ketchup. Stir in corned beef; break up with wooden spoon. Cook, uncovered, over medium heat, stirring occasionally, about 20 minutes or until most of liquid has evaporated and corned beef mixture is thick.
Soak poppy seed in buttermilk for 30 minutes. Mix margarine and sugar until creamy. Add egg yolks and flavorings and beat well. Add dry ingredients and buttermilk alternately. Fold in stiff egg whites. Grease Bundt pan well. Put small amount of batter in pan and sprinkle with cinnamon and sugar. Add more batter and sprinkle cinnamon mixture on top. Dot with margarine. Bake 45 to 50 minutes at 350°. Cool 10 to 15 minutes before removing from pan. Sprinkle with powdered sugar.
In a large bowl, combine all ingredients, except the bacon bits. Cover and marinate in the refrigerator for 4 hours. Stir occasionally.
Coat berries with 1/3 cup flour. Cream margarine and sugar until light and fluffy. Beat eggs; fold in sour cream. Combine remaining 1 2/3 cups flour, baking powder, spices and salt. Stir into creamed mixture, then lightly fold in berries. Turn into greased and floured Bundt pan. Bake at 350° for 1 to 1 1/2 hours or until done when tested. Remove from pan and cool on rack. Sprinkle with confectioners sugar.
Cook rice according to directions and place in bottom of 13 x 9-inch baking dish. Cut chicken in bite size pieces and saute in skillet. Mix soup, sour cream, almonds and chicken. Spread over rice mixture. Crush Ritz crackers. Melt margarine and mix with crackers. Stir in poppy seeds; spread on top of chicken mixture. Bake at 350° for 30 minutes.
Combine flour and salt in mixing bowl. Stir in egg yolks and enough water to make a stiff dough. Knead it on a floured board for 1 minute. Roll out dough until thin. Cut into strips with a pizza cutter. Drop noodles into 2 quarts boiling chicken broth; cook until tender.
Mix all ingredients together and pour into buttered 1 1/2-quart casserole. Bake at 400° for 40 minutes.
In a heavy saucepan heat the milk to about 90° (dip baby finger in milk until you can withstand a count to 10). Dissolve 1 cheese tablet in 1 ounce warm water. Stir into milk and cover. Cover with a blanket and let rest 1 1/2 hours. Place cheese cloth into strainer and pour milk mixture in gently. Mold cheese into hand sized balls. Sprinkle with salt and place in container with 7 ice cubes. Allow to cool and then refrigerate.
Preheat oven to 350°. Arrange fish in shallow baking dish. Salt and pepper liberally; cover with sliced onion and dot with butter. Bake for 20 minutes or until fish flakes easily. Mix mayonnaise, mustard, vermouth and Tabasco. Pour over fish and broil 2 to 3 minutes, until brown and bubbly. Sprinkle parsley over top of finished dish. Serve hot with lemon wedges.
Dice ingredients into small pieces. Add garlic powder, salt and pepper to taste. Squeeze limes over salad and mix. Makes about one quart. Keep refrigerated. Will keep in fridge 3 to 4 weeks.
Mix all ingredients, reserving 1/2 cup tomato juice to pour on top after meat is packed in a 4 1/2-inch ungreased loaf pan. Bake about 1 hour at 350°.
Cook cabbage in boiling water 8 to 10 minutes; drain. Place all ingredients except soup in a greased baking dish in layers. Pour soup over ingredients and cover with bread crumbs. Bake in 350° oven for 30 minutes.
Lightly butter 1 1/2-quart casserole dish. Cook celery and onion in small amount of water until tender. Drain. Mix vegetables, onion, celery, mayonnaise and cheese. Spread cracker crumbs over top. Bake 35 minutes at 350°.
Mix flour and oil together. Add onion, bell pepper, cook until tender (not browned). Add tomatoes and cook 20-30 minutes. Add water, pepper, sugar, salt. Simmer 30 minutes. Good over country steak or veal.
Wash mushrooms; remove stems (save). Dip caps in melted oleo. Place upside down in casserole. Chop stems. Saute with onion and garlic in oleo 10 minutes. Add spinach, meats and seasonings. Fill caps with mixture. Sprinkle with cheese. Bake in a 375° oven 15 minutes.
Cut the vegetables such as green peppers, round onions, carrots, celery, cauliflower, daikon (turnips) and cucumbers lengthwise. Pour the boiling water into a mixture of vinegar, sugar and salt. Cool and pour over vegetables in a jar.
Brown ground beef and add chopped onion. Place beef mixture in bottom of casserole dish. Add frozen vegetables. Mix cream of chicken soup with enough milk to pour over vegetables. Layer with cheese. Top with tater tots. Bake at 350° for 30-45 minutes.
Place stock, vegetables and seasonings in soup kettle. Bring to a boil; reduce heat, then cover and simmer 45 minutes. Saute chopped onion in oil until golden; remove from heat and add honey, vinegar, tomato and Tamari. Stir mixture into soup. Garnish soup with sour cream or plain yogurt; serve with dark rye bread. Yields 2 1/2 to 3 quarts. Best made a few hours in advance.
Cook potatoes and onion in boiling water until tender. Add butter, milk, salt and pepper. Heat and serve at once. Crisp bits of bacon or ham give a good flavor to soup.
Mix all ingredients together in a bowl, spread mixture onto tortilla shells but do not spread to the end of the shells. Roll shells up and stick a toothpick into shells to hold together. Let sit in refrigerator over night or until firm. When you are ready to serve, slice the rolls.
In medium saucepan, mix flour with melted margarine. Add milk. Stir in shredded sharp Cheddar cheese until thickened. Serve over toast.
Dissolve bouillon in water. Add soy sauce. Stir in cornstarch. Heat oil in wok over high heat. When hot, toss in celery and onions. Stir-fry 1 minute. Add bamboo shoots, mushrooms and bean sprouts. Stir bouillon mixture and add to vegetables. Add tuna, stir and cook until hot and sauce is clear. Serve over hot rice.
Mix flour and sugar; add fruit cocktail and egg and beat until smooth. Bake about 30 minutes at 350° in a 12 x 7 x 2-inch Pyrex pan. Let cool partially and cut into squares before putting on topping.