HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat pineapple juice. Pour over jello; stir until completely dissolved. Set aside to cool. When cool and beginning to thicken, add cheese, tidbits and nuts. Mix well by hand, then fold in whipping cream (not whipped). Pour into mold or bowl and refrigerate until set. Serves 8.
Stir all ingredients together well. Pour into a greased 9 x 13-inch pan. Bake at 350° until done, about 40 minutes. Frost with icing.
Combine sugar, orange rind, orange juice, mace and margarine. Spread over the bottom of ungreased shallow pan. Place rolls upside down over sugar mixture. Bake at 400° for 15 minutes. Remove from oven. Let rolls stand in pan until syrup thickens, or about 1 minute. Invert pan and remove rolls so the caramel-orange topping coats rolls. Yield: 12 rolls. Approximate calories/serving: 110.
Mix first 4 ingredients and put 2 trays ice cubes over and let set 3 hours. Bring to boil; add cukes and heat for 5 minutes. Bottle.
Mix sugar and flour together. Add pineapple. Cook until thick; let cool. Slice 3 bananas in bottom of pie shells. Put 1/2 cup coconut and 2/3 cup pecans on top of bananas. Pour filling over this and top with Cool Whip or desired topping. Makes 2 pies.
Mix all ingredients together and put in loaf pan and bake at 375° for 1 1/2 hours. Makes about 8 servings.
Make into 2 rolls 2-inches in diameter. Place in refrigerator for 1/2 hour or longer. Slice and bake at 350° for about 10 minutes.
In saucepan, combine water and salt; bring to full boil. Gradually add grits to boiling water, stirring constantly. Return to boil; reduce heat and simmer, uncovered, 2 to 5 minutes, stirring constantly, until very thick. Stir in butter or margarine; set aside.
Dissolve gelatine in 1/4 cup of the water (you can do this in microwave oven on High for 30 seconds; don't scorch.) Add everything in blender. Blend 4 or 5 minutes in blender. Pour in graham cracker crust and refrigerate. Top with cherry pie filling. One-quarter serving = 1 milk and 1 fruit.
Cook first 6 ingredients until celery and onion are tender. Remove from heat to cool slightly. Mix remaining ingredients. (Be sure to squeeze water out of bread.) Add margarine mixture; mix. Make patties and fry in oil or margarine until brown.
Grate graham crackers until resembles crumbs or use in food processor. Put cream and marshmallows in large pot on low until marshmallows are melted. Add raisins, pecans, coconut, candied cherries and candied pineapple. Mix well and pack fruit cake in graham cracker box. Let sit in freezer for 12 hours. When serving, take out of freezer and serve. Whatever is left, put back in freezer. Can be kept in freezer up to a year.
Cook pasta; drain and rinse. Put in a large serving bowl. Mix oil, soy, lemon juice and 10 drops of Tabasco sauce. Add oil mixture to pasta. Toss well. Chop all vegetables. Add to pasta. Toss again. Add more Tabasco sauce, if needed. Let sit three hours or overnight. Great to take on a picnic.
Cook the ground beef in an extra large pan until done. Drain the grease. Add all other ingredients. Cover and simmer on low heat for 45 minutes to 1 hour, stirring occasionally. If needed, add extra water or	tomato sauce. Serve with crackers.
Boil strawberries and box of jello (do not add water) and let cool. Mix together milk, pudding and sour cream. Layer a trifle dish with vanilla wafers. Add a layer of pudding mix then a layer of the strawberry mixture then a layer of cool whip. Continue to layer till ingredients are used.
Brown ground beef and onion and sprinkle with garlic salt in large skillet. Drain and add tomatoes, beef, bouillon, broth, corn, rice and chili powder. Heat to boiling point. Remove from heat. Stir and cover. Ready to eat in 10 minutes. May substitute regular rice, cooked, for Minute rice and water.
Blend all ingredients well; pour over meat. Marinate 24 hours in refrigerator, then grill the meat.
Cook carrots in small amount of boiling salted water for 10 minutes. When tender, drain and set aside. Melt margarine in medium skillet. Add sugar and honey; blend. Add carrots; cook 3 or 4 minutes over low heat, stirring so each carrot is glazed. Sprinkle with mint. Substitute parsley for fresh mint, if preferred. Yield: 4 to 6 servings.
In a saucepan, combine sugar, vinegar, water and salt. Bring to a boil and boil 1 minute. In a large nonmetallic container, combine cucumbers, onion and dill. Pour dressing over; cool. Cover and refrigerate at least 3 days before serving. Stir occasionally. Yields 3 1/2 quarts.
Combine milk and broth. Melt butter in large pan (big enough for everything). Add onions and cook until tender. Stir in flour. Add milk mixture, slowly stirring with wire whip to mix well.
Spray a baking sheet with nonstick cooking spray. Set aside. In a small saucepan, combine water and margarine. Bring to boiling. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball that doesn't separate. Remove from heat. Cool for 5 minutes. Add eggs one at a time, beating after each addition with a wooden spoon until mixture is shiny and smooth. Drop mixture into 8 mounds 3 inches apart on the baking sheet.
Remove all fiber from the tenderloin and cut into 1-inch strips. Place beef in preheated skillet (375°) and stir the meat until brown on all sides. Add 1/2 cup wine, water, bouillon cubes, onion soup mix, and 1/2 can mushrooms. Simmer the mixture until the meat is tender, about 45 minutes. Just before serving, add 1/2 cup wine and 1/2 can mushrooms. Serve beef tips over rice.
Combine margarine, sugar and syrup in medium saucepan. Cook over low heat, stirring constantly, until sugar dissolves. Cool slightly. Add eggs and vanilla, stirring well. Pour into unbaked pie shell. Top with pecans. Bake at 350° for 30 to 40 minutes.
Mix 1 cup sugar, egg yolks, flour, milk, butter and vanilla. Pour into unbaked pie shell and bake at 450° for 10 minutes. Reduce heat to 325° and bake for about 25 minutes or until a knife inserted in the center comes out clean. Remove from oven and top with meringue.
Mix together and beat. Pour over mixture in pan. Bake at 325° for 45 minutes.
Cook peeled potatoes, cut into small pieces. Add all other ingredients, partially mash potatoes. Add water to make right thickness.
Peel potatoes and cut into thin slices. Place half of the slices into the bottom of a buttered casserole dish. Cover with sausage, shaped into 4 patties. Add thickly sliced apples and sprinkle with salt. Cover with remaining potato slices and brush with water. Sprinkle with brown sugar and bake 1 hour at 350°. Serves 4.
Flatten chicken breasts; sprinkle generously with pepper. Heat 1/2 oil in large skillet; saute 1/2 of chicken. Repeat until all are done. Keep chicken warm in low oven. Melt butter in same skillet. Cook mushrooms with a pinch of salt. Saute mushrooms until all the moisture evaporates. Add shallots, garlic, Marsala and chicken stock; bring to a boil and simmer for 5 minutes. Reduce heat. Add light cream slowly until desired consistency is achieved. Serve chicken on bed of pasta; cover generously with mushrooms and sauce.
Boil chicken; debone and cut into small pieces. Mix flour, pepper and margarine. Add milk; mix well. Roll out thin. Cut in strips. Drop dumplings in the 2 quarts of boiling chicken broth. (I use a little more than 2 quarts.) Cook 10 minutes uncovered and 5 minutes covered. (Add salt and pepper to chicken while boiling.)
Slowly add milk as stirring first four ingredients. Stir all ingredients together, then turn heat on high until it comes to a boil. Then turn heat to medium and cool until it forms a little ball on cold water (stirring constantly). Then turn off heat and add the peanut butter and marshmallows. Remove from stove and stir vigorously until the fudge begins to harden. Put in a cake square container, level the fudge with a knife. Let cool for about 20 minutes, then put in refrigerator to set up.
Combine first 4 ingredients. Cook 1 minute after it starts boiling. Remove from heat and add oatmeal, peanut butter and vanilla. Mix well and drop on wax paper.
Boil sugar, syrup and water together until it reaches hard ball (250°). Beat egg whites and salt at high speed for 3 minutes. Pour syrup slowly into beaten whites while beating at a high speed. Continue beating until mixture forms a peak when beater is raised. Sometimes this takes 10 minutes or longer.
Mix ingredients together and add to squash. Mix well. Pour into unbaked pie shell. Cook at 350° for 40 to 45 minutes.
Place chicken in a Dutch oven; cover with water and cook until chicken is tender. Remove chicken and debone. Reserve 1/2 cup of broth. Combine soups in saucepan. Add canned milk and bring to a slow boil. Just heat until soups are heated. Combine stuffing mix, butter and 1/2 cup broth. Spread 1/2 of stuffing mix in a 13 x 9 x 3-inch pan. Layer chicken over the stuffing mix and pour soup mixture over chicken. Top with remaining stuffing mixture. Bake uncovered at 350° or until golden brown.
Prepare cake batter according to package directions. Fill 24 paper-lined muffin tins 2/3 full. Bake in 350° oven for 20 to 25 minutes or until a toothpick inserted in center comes out clean. Put melted butter in a small bowl. In another small bowl, combine sugar and cinnamon. Dip tops of warm muffins first in melted butter and then in sugar-cinnamon mixture.
Cream shortening and sugar. Add egg and continue creaming until light. Sift flour, baking soda, nutmeg, cinnamon and salt together and add alternately with cream to creamed mixture. Stir in raisins or nuts. Drop by teaspoonfuls on greased baking sheets. Bake in moderately hot oven (375°) for 10 to 12 minutes. Yields 36 cookies.
Set jello as directed on box; set aside to cool. Grind oranges, nuts, apples and cranberries. Mix with jello. Add sugar. May need more sugar. Sweeten to taste.
Saute pork cubes lightly. Add chopped green chilies and garlic powder. Add water. Simmer for two hours, adding water as needed. Thicken with flour and water paste until it is the consistency of white sauce. Serve as smothering on bean burritos. Melt Cheddar cheese on top of burrito after smothering.
Scald in double boiler until cheese is melted, then add 3 well beaten egg yolks. Allow to cool before adding 3 stiffly beaten egg whites. Fold in lightly . Bake 40 minutes in moderate oven.
Melt butter in dish. Crush entire bag of cookies. Mix together and bake at 350° for approximately 8 minutes. Cool completely. Soften ice cream and spread on cooled crust. Top with swirls of topping. Freeze for 24 hours.
In shallow bowl, mix lemon juice, celery salt, garlic juice, pepper, sour cream, Worcestershire sauce and paprika. Place chicken in marinade. Cover and place in refrigerator for 3 hours or overnight.
Preheat oven to 350°. Place roast in a deep roasting pan.
Mix eggs, sugar, melted butter and milk. Add flour, baking powder, lemon peel and salt. Blend well. Use 12 count muffin tin lined with paper cupcake holders. Fill with 1/2 the batter, add a tablespoon of jam, then add batter to fill cup. Bake at 400° for 20 to 25 minutes.
Combine jello, hot water and cold water. Refrigerate for 1 hour, just to jell. Add other ingredients and mix. Refrigerate until firm.
Mix all ingredients. Add only enough water to make stiff enough to make into patties. Fry until brown. Very good.
Trim ends from green beans. If very long, cut in half. In small saucepan over medium heat, toast sesame seed until golden brown, stirring and shaking saucepan frequently. Remove from heat.
Prepare cake mix as directed on box. Melt stick of butter in a 13 x 9-inch pan. Sprinkle brown sugar on melted butter. Put pineapple slices on top of melted mix. Decorate with cherry and/or pecan halves. Pour cake mixture on top.
Preheat oven to 350 degrees. Grease 2 loaf pans. Beat eggs, oil and sugar. Add vanilla and zucchini. Mix well. Mix all dry ingredients together. Add to zucchini mixture. add nuts. Pour into pans. Bake for 50 to 60 minutes.
Brown pork, onions and garlic. Add green chilies, water, cumin, oregano, salt and pepper; simmer for 1 hour. Wrap tortillas in foil and warm in oven to soften. Roll filling inside tortillas. Fry until light brown and crispy on the outside. Keep warm in oven while you make the topping.
Fry hamburger, drain and set aside. Put olives, onions and cheese in separate bowls. Have two large, heavy frypans on stove. In one have hot oil and in the other hot enchilada sauce. Fry tortillas 1 or 2 seconds in oil; then into hot sauce. Remove to board and stuff with meat, olives, cheese and onions. Roll and place in oblong pan, close together. Sprinkle with any remaining cheese over top. Pour remaining sauce over all. Garnish with whole olives. Bake at 350° until good and hot. May be frozen for future use.
Mix cake according to instructions. Add pecans and 1/2 of coconut. Bake cake. Mix milk and cream of coconut. Punch holes in	warm cake and pour mixture over cake. Let cool. Spread Cool Whip over cake and add coconut.
Combine raspberries and liqueur. Let set 1 hour; strain. Add wine and ginger ale. Serve cold.
Combine first 4 ingredients in covered container for 24 hours. Mix rest of ingredients together and bake at 350° for 40 minutes in Bundt pan.
Cook rotini; drain. Add bottle of dressing and package of dressing mix. Stir in cucumbers and tomatoes. Stir well. Chill at least 1 hour and serve.
Preheat oven to 350°. Cream butter and sugar thoroughly; add almond extract. Sift flour and baking powder together. Mix gradually into butter mixture. Stir in almonds.
Mix all ingredients in a blender. Pour in a 9-inch pie plate, greased. Makes its own crust. Bake at 400° for about 25 minutes or until custard is set. Serve cold.
Beat cheese until fluffy. Gradually beat in milk until smooth. Stir in ReaLemon and vanilla. Pour into crust. Chill 3 hours or until set. Top with pie filling before serving.
Preheat oven to 350°. Combine flour, cayenne pepper and salt in a large bowl. Cut in butter until mixture resembles coarse meal. Mix in cheese. Fold in cereal or nuts. Form dough into 1-inch rounds. Place on ungreased cookie sheet and flatten to 1 3/4-inch rounds, using back of fork. Bake until light brown, 15 minutes. Cool on rack.
Saute onion in a large nonstick pan (spray with Pam) for about 3 minutes. Halve carrots and celery and then slice crosswise. Add to pan with onion, sauteing slowly over low heat for about 2 minutes. Stir in water, cabbage and sugar. Simmer, covered, 5 minutes. Stir in tomatoes with juice and break up tomatoes. Simmer, covered, for 20 minutes. Add beans and simmer, uncovered, 5 minutes until heated through. Only 1 gram fat per serving.
Cover rings with lime and water mixture.	Soak 24 hours. Drain and wash in cold water.	Soak 3 hours in ice water. Drain. Mix 1 cup vinegar, food color and alum; pour over rings with water to cover. Heat and simmer 2 hours; drain. Bring 2 cups vinegar, 2 cups	water, sugar, stick cinnamon and red hots to boil and pour over rings. Weigh down to keep all covered with mixture. Let stand overnight. Heat 3 mornings; the 3rd morning heat to boiling and pack into jars and seal.
Mix sour cream, sugar, salt and vinegar together until ready to eat. Mix cucumbers and onions together.
Combine pie filling and cinnamon and extract. Spread in 9 x 13-inch pan. Sprinkle cake mix over top. Drizzle with butter. Sprinkle with nuts. Bake at 375° about 35 minutes.
Pour boiling water over clover blossoms. Cover tight, let stand 3 days. Add oranges and lemon, cut up, peels and all. Add sugar; cook 15 minutes. Remove from heat, let cool enough to add yeast. Cover tight for 1 week then strain and bottle.
Grease a 9 x 13-inch pan. Boil sugar, brown sugar, milk and oleo for 2 minutes. Layer Club crackers on bottom of pan. Pour mixture over bottom layer. Repeat layer of Club crackers. Melt peanut butter, chocolate chips and butterscotch chips. Spread over top. Refrigerate until set. Cut and enjoy!
Put pineapple juice, lime juice and sugar in blender. Spoon half of sherbet in blender. Adjust lid; blend until ingredients are smooth. Pour 1/2 cup of this mixture into each fo 6 (12 ounce) glasses. Add additional scoop of sherbet to each glass. Fill each glass with carbonated beverage. Serves 6. This can also be served from punch bowl as punch.
Line 1 unbaked pie shell with 1 cup fruit. Then mix the following and pour over fruit: eggs, sugar, flour, Pet milk and salt. Crumble topping over pie. Bake at 325° for 45 minutes or until brown.
Pour 1 cup boiling water over cereal; mix thoroughly. Add oil and brown sugar; mix again. Add the buttermilk, eggs, soda and salt (optional); work in flour gradually. Cover; let stand in refrigerator. Bake for 20 minutes at 400°.
Mix with approximately 1/2 small can Pet milk. Roll into several small rolls. Sprinkle wax paper with paprika and roll cheese rolls.
Put green beans with juice in pan. Add bouillon cube and sprinkle generously with dry minced onion. Simmer on top of stove for 20 to 30 minutes. Serves 4 to 5.
Brown meat in ovenproof skillet and drain. Add onion. Cook until tender. Stir in tomatoes and oregano. Bring to a boil, then simmer 20 minutes. Remove from heat. Stir in Mozzarella. Sprinkle Parmesan over tomato mixture. Toss noodles with remaining ingredients and spread over Parmesan. Sprinkle with additional Parmesan to cover noodles. Bake at 350° for 25 to 30 minutes.
Brown together beef, onion and bell pepper. Place into crock-pot. Add all other ingredients. Cook on low for 8 to 10 hours.
Warm or steam vegetables until defrosted and softened. Place in bottom of 9 x 13-inch baking dish.
Toast bread. Mix cream cheese, dill and lemon juice. Spread on toast. Top with a fine slice of salmon. Garnish each canape with a sprig of dill.
Brown ground round; saute onion in same pan and drain. Shred roast beef and cook in same pan until gravy is gone. In separate pot, heat 2 tablespoons bacon grease, then stir in refried beans. Stir thoroughly, then add ground round/onion and roast beef to beans and mix well until mixture is thoroughly heated. Place meat/bean mixture in ungreased baking dish. Spread diced chilies over mixture. Spread diced black olives over green chilies. Layer top with both cheeses. Drizzle top with taco sauce. Place in preheated 350° oven until cheese is thoroughly melted. Let stand about 5 minutes. Add optional items as desired and serve with chips. Serves 6 to 8.
Combine all ingredients. Cook over medium heat for 10 minutes. Serve over roast or with a sandwich or chicken or ribs.
Simmer chicken until meat falls off bone. Cool and cut up. Cook tomatoes, onions, garlic, peppers and mushrooms until mushy.
Prepare cake according to directions in a 9 x 13 inch pan. Cool 10 minutes, leave cake in pan. Use wooden spoon end, poke holes in cake approximately 1 1/2 inch apart. Drizzle caramel ice cream topping on top and in all holes. Drizzle sweetened condensed milk on top and in all holes. Let stand 2 minutes. Spread icing on top. Break up the candy bars. Sprinkle candy bar pieces on top of icing.
Mix all ingredients together; knead last cup of flour. Make into a roll; leave in refrigerator overnight. Slice and bake at 375° for 10 minutes.
Melt chips and milk in microwave on High 3 minutes. Add nuts and vanilla, mixing well. Pour in a foil-lined 8-inch square pan. Chill.
Cream shortening and sugar. Add eggs and bananas. Mix well. Add sour milk, dry ingredients and nuts. Beat well. Bake at 325° for 1 hour. Makes 3 loaves.
Combine first 2 ingredients. Put into graham cracker crust; top with cherry pie filling. Refrigerate.
Combine first 6 ingredients in a large bowl. Mix well. Carefully stir in potatoes. Spoon mixture into a lightly greased 13 x 9 x 2-inch baking dish. Bake at 350° for 40 minutes. Sprinkle with cheese and corn flakes. Bake an additional 5 minutes.
Heat milk; add chocolate. Stir well. Blend in coffee flavoring. Serve hot. Makes 1 serving, 202 calories.
Cut the steak into very thin slices. In a skillet with a lid, heat the oil and add steak slices. Cook, uncovered, until browned. Pour out some of the oil and add the remaining ingredients except the rice. Cover and cook for 30 to 35 minutes until the juice has thickened. Serve over rice.
Cook rotini. Cook turkey bacon until crisp; crumble when cool. Mix rotini, mushrooms, tomatoes and broccoli. Pour 3/4 bottle of dressing over this. Pour 1/2 bottle of dressing over carrots in separate bowl and cover. When ready to serve, mix together and pour rest of dressing over salad. Add turkey bacon.
Combine first 8 ingredients. Shape into small meatballs. Place in electric frypan and brown on all sides. Mix together the soup, sour cream and milk. Pour over meatballs and simmer for 25 minutes. Serve over noodles or rice.
Combine flour and seasonings. Pound into meat with meat hammer or edge of heavy saucer. In skillet brown meat in shortening. Pour off fat. Add soup and ketchup.
Cook chicken until done; I grill mine. Cook spaghetti; drain. Layer in large casserole dish: sauce, spaghetti, chicken, sauce, then cheese. I do 2 layers, then bake 35 to 45 minutes at 350°.
Saute beans 1 minute in enough oil or bacon fat to cover bottom of wok or pan. Add instant onion and water to mix and saute again. Add dash of garlic salt, cracked black pepper and chili sauce. Toss lightly. Serve on platter. Garnish with beets or other vegetable of your choice to add color.
Combine first 5 ingredients; mix well. Combine eggs, oil and strawberries. Add to dry ingredients, mixing well. Pour batter into two greased and floured 9 x 5 x 3-inch loaf pans. Bake at 350° for 1 hour or until done. Poke holes in bread with toothpicks. Mix juice from strawberries and sugar to taste. Pour over bread while still warm. Allow to set 24 hours.
Combine the first 5 ingredients in bowl and cook on High for 3 minutes or until thickened. Stir twice. Spread spinach in 2-quart casserole (be sure you defrost and drain). Pour the stew mixture over spinach. Arrange oysters on top (be sure to pierce with a toothpick each oyster several times). Combine bread crumbs, Parmesan cheese and butter and put on top of oysters. Sprinkle paprika. Cook uncovered at High for 5 minutes. Cover and cook 5 minutes more on High. Let stand 5 minutes covered. Remove bay leaf from casserole before serving. Serves 4 people.
In a large bowl, mix well cream, oil, vinegar, sugar, salt and paprika. Add cabbage, cubed apples, celery and cheese; toss to mix well. Garnish with apple wedges. Makes 6 servings.
Heat oil in large (12-inch skillet) over moderate-high heat. Season steaks with salt and pepper. Saute steaks until browned, about 1 to 2 minutes on each side. Reduce heat to moderate. Stir in beef broth and horseradish and bring to a boil. Serve immediately.
Cook spaghetti; drain. Cool. Chop up vegetables and meat. Mix spaghetti, vegetables, meat, salad dressing and seasoning. Mix well and serve warm or cold. Best when served cold.
Position a knife blade in a food processor bowl; add orange. Pulse 8 times or until orange is finely chopped. Spoon orange into a 2-quart glass measure. Add sugar and lemon juice; stir well. Microwave at High 17 to 21 minutes or until thickened, stirring every 3 minutes. (Mixture will continue to thicken as it cools.) Let cool. Store in an airtight container in refrigerator up to 1 week. Yield: 2 cups (serving size is 1 tablespoon).
Brown sausage and drain. Cook onion and celery in butter or margarine until tender. Mix stuffing, poultry seasoning, salt and black pepper. Stir in broth, celery, onion, butter and sausage. Mix well. Stuff 14 to 20 pound turkey lightly. Do not overstuff. Dressing may be baked separately in an uncovered dish for 30 to 35 minutes at 350°.
Combine margarine, vegetable oil and sugars in a large mixing bowl; beat well using electric mixer at medium speed. Add eggs, one at a time, beating after each addition. Stir in vanilla. Combine remaining ingredients in another bowl; add gradually to creamed mixture, beating well.
Whisk cornstarch into water, orange juice and lemon juice. Heat until thickened, stirring constantly. Add nutmeg and sweetener, if desired. Serve hot over whole wheat pancakes or chill and serve with fresh fruit. Store in refrigerator. Yields 4 cups.