HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat 1 cup cherry juice and the Port wine. Pour remaining cherry juice over plain gelatin. Put both gelatins together and dissolve in hot cherry juice and Port wine. Stir and mix together. Add cherries, which have been cut in half. Pour into ring mold. Serve with cream cheese that has been softened with a bit of cream.
Add water to jello; stir. Add ice cream and pineapple juice; let set in refrigerator until it begins to congeal. Next, add crushed pineapple and bananas. Return to refrigerator to congeal.
Brown pork chops in butter. Put apples and onions over browned chops. Mix remaining ingredients and pour on top. Cover and simmer for 1 hour.
Brown the ground beef in skillet; drain the grease. Add Ragu spaghetti sauce, chopped mushrooms and chopped onion. Simmer for 20 minutes. Cook the lasagne noodles in boiling water according to the directions on the box. Use a 13 x 9-inch pan. Cover the bottom of the pan with spaghetti sauce. Put in a layer of noodles, then a layer of cottage cheese. Sprinkle Mozzarella and Parmesan cheeses over, then layer of noodles, layer of sauce, until you get to the top. Top with layer of noodles, sauce and Parmesan cheese. Bake at 350° for 30 minutes.
Coat pork chops with Worcestershire sauce. Press pepper and thyme into chops. Arrange in a baking dish. Cover with wax paper. Turning chops over midway through cooking, microwave on Medium speed for 14 to 16 minutes. Serve immediately.
Mix cream cheese, milk and sugar in a large bowl with wire whisk until smooth. Stir in Cool Whip. Spread on bottom of pie crust.
In a large saucepan, combine dates, apples, raisins and water. Bring to a boil. Reduce heat and simmer for 3 minutes. Remove from heat and cool. Combine flour, cinnamon, baking soda and salt. Stir into apple mixture and mix well. Combine eggs and sweetener. Add to batter. Drop by tablespoonfuls onto a nonstick baking sheet. Bake at 350° for 10 to 12 minutes. Yields 2 dozen.
Mix all ingredients in large mixing bowl. Mix thoroughly. Spread in a 9 x 13-inch baking dish. Cover with foil. Bake slowly at 325° for 1 1/2 hours. Remove foil and brown during last 10 minutes or baking.
Tear or cut angel food cake into small bite-size pieces and place in bottom of a 9 x 13-inch pan. Layer 1/2 of the undrained pineapple, Cool Whip and cherries. Repeat layering, ending with Cool Whip on top.
Add all ingredients, except olives; mix well. Chill. Garnish with olives when serving. Yield: 2 cups dip.
Cream sugar and shortening. Add eggs; beat. Add buttermilk and mix. Add baking soda and vinegar mixture and mix. Batter is thick and smooth.
Remove crown of fresh pineapple; peel and remove eyes. Quarter and remove core. Cut pineapple into chunks (or drain canned pineapple). Peel oranges; section over a bowl to catch juice. Peel and slice bananas. Core and slice apple. Toss apple and banana with orange sections and orange juice. Drain fruits. Arrange with pineapple chunks, sliced beets, jicama and sugar cane on large lettuce lined platter. Sprinkle with peanuts and pomegranate seeds. Thin mayonnaise or salad dressing with a little milk to make drizzling consistency. Pass with salad. Makes 6 to 8 servings.
Cream sugar and oleo. Add eggs, beaten, and flavorings. Stir. Add dry ingredients and water. Stir until mixed. Add apples and pecans. Mix and bake in a 9 x 13-inch loaf pan about 30 minutes at 350°. Serve with Butter Rum Sauce.
Add all of the ingredients to the beaten egg whites until well blended. Lightly grease cookie sheets. Bake at 350° for 20 minutes.
Heat oven to 400°. Lightly grease 10-inch pie pan. Heat 1 inch salted water to boiling. Add broccoli. Cover and heat to boiling. Cook until tender (5 minutes). Drain thoroughly. Mix broccoli, onion, green pepper and cheese. Spread in pie pan. Beat remaining ingredients until smooth, 15 seconds in blender on high speed. Pour over broccoli mixture. Bake until golden brown and knife inserted halfway between center and edge comes clean, 35 to 40 minutes. Let stand 5 minutes before serving. Serves 6.
Mix first six ingredients well. Reserve 1/2 cup of this mixture for topping. Now add to the first mixture the buttermilk, soda, baking powder and egg. Mix batter well and pour into greased 9 x 13-inch pan. Spread over batter 1/2 cup of reserved topping to which 1/2 cup of chopped nuts may be added. Bake at 350° for 30 minutes. Cake travels well.
Melt butter on low heat and add cracker crumbs. Press in bottom of dish. Layer chocolate chips, nuts and coconut. Pour Eagle Brand milk over all these ingredients. Bake 1/2 hour at 325°. Cool before cutting into bars.
Mix all ingredients and keep in an airtight container. Use 2 to 3 heaping teaspoons for each mug of hot water.
Cut potatoes into 1 to 2-inch squares. Mix onion soup mix and oil in a plastic bag and add potatoes. Shake until coated. Place in cake pan. Bake at 450°, stirring occasionally, for 40 minutes.
Season chicken with salt and pepper, then coat with flour and sprinkle with paprika. In large skillet, heat 3 tablespoons oil. Brown chicken and garlic; drain. Stir in Classico pasta sauce. Bring to a boil. Reduce heat. Cover; simmer 20 minutes, adding green and red bell peppers last 5 minutes. Prepare Creamette thin spaghetti according to package directions; drain and toss with remaining 1 tablespoon oil. Arrange on warm serving platter. Top with hot chicken sauce and cheese. Serve immediately. Refrigerate leftovers. Makes 4 servings.
Cook vegetables according to package directions; drain. Place in shallow 2 quart baking dish. Top with ham. Mix mayonnaise, soup and vinegar. Pour over ham mixture. Mix bread crumbs and cheese. Sprinkle evenly over top. Bake at 350° for 25 minutes or until top is browned. Serves 6.
In large kettle, cook carrots, celery and onions in chicken stock. When vegetables are tender, add parsley, corn and chicken. Cook for 10 minutes. Add macaroni, heat to serving temperature. Yield 4 to 6 servings.
Cook macaroni in salted water according to package directions. Rinse in hot water and drain. Meanwhile, melt butter in skillet. Add onion; cook over low heat for 5 minutes, stirring occasionally. Add and blend in flour, salt and pepper. Slowly add and stir in the milk. Cook and stir constantly until mixture is smooth and thickened. Add cheese, stir mixture until cheese melts. Stir in tomatoes and tuna; heat thoroughly. Turn drained macaroni into a 2-quart casserole. Pour the hot macaroni into a 2-quart casserole. Pour the hot tomato-tuna over the macaroni and toss to mix well. Sprinkle bread crumbs over the top. Bake at 375° about 20 minutes or until mixture is thoroughly heated and crumbs are brown. Makes 6 to 8 servings.
Combine the first 4 ingredients. Mix well. Shape into small logs. Freeze. Mix the next 4 ingredients. Cook until soft ball stage. Dip the frozen logs into the syrup. Roll in nuts. Place on waxed paper to cool. May freeze.
Combine sugar and flour. Add eggs one at a time. Melt butter. Stir in buttermilk. Stir in vanilla flavor. Then bake at 325° for 45 to 50 minutes until brown.
Brown meat until almost done. Add bell pepper and onion and continue to cook 5 additional minutes or until meat is completely done. To this mixture, add tomato sauce, oregano, garlic powder, bay leaves and mushrooms. Simmer on low heat for 1 hour. Stir occasionally. Serve over spaghetti or your choice of pasta.
Mix shortening, butter, sugars, eggs and vanilla. Stir in flour. Turn dough onto floured countertop. Shape dough into a ball and cut in half and roll in the shape of a cookie roll. Wrap in foil and freeze. Slice and bake at 375° for 10 to 12 minutes.
Add oil to sugar in mixing bowl and mix well. Add eggs, one at a time. Beat well. Add pumpkin to this mixture. Add all other ingredients and mix. Pour into well-greased loaf pan. Bake at 350° for approximately 1 hour.
Microwave apple slices for 3 minutes. Separate crescent rolls and wrap each slice of apple with dough and place in a deep dish. Mix sugar and brown sugar. Sprinkle over apples and dough. Melt butter and pour over mixture, then pour Sprite or 7-Up over the mixture. Sprinkle with cinnamon and bake at 350° until dough rises and is brown. Serve hot or cold.
Cream the sugar and margarine. Add flour and 1/2 cup nuts. Press into the bottom of a buttered 9 x 13-inch dish. Bake at 375° for 12 to 15 minutes until light brown. Prepare lemon pudding according to package directions. Cool and spread on cooled crust. Prepare whipped topping according to package directions. Spread on cooled pudding and sprinkle 1/4 cup nut bits on top.
In large bowl combine first five ingredients until well blended. Stir in pecans, pour in pie crust. Bake in 350° oven for 50 to 55 minutes. Cool.
Place ice cream in mixing bowl. Stir just to soften. Fold in 1/2 cup peanut butter. Carefully fold in 4 ounce Cool Whip. Quickly spoon into graham cracker crust; sprinkle with graham cracker crumbs and freeze until firm.
Cut 12 doughnuts and holes from bread with doughnut cutter; set aside. Arrange remaining bread over bottom of 9 x 13-inch baking dish. Layer cheese, broccoli and ham over top. Arrange bread cut-outs over top. Combine next 5 ingredients in bowl; pour over bread. Refrigerate, covered, overnight. Bake at 350° for 45 to 55 minutes. Serve.
In a saucepan, cook chicken broth, broccoli and onion. Bring to a boil; simmer over low heat for 5 minutes. Make a paste of butter and flour. Gradually add to mixture. Stirring constantly, add remaining ingredients. Cook until hot. Do not boil.
Cut bread into very fine slices; pour boiling milk over them. Soak 1 hour. Fry bacon and onion together; leave to cool. Stir into the bread and milk; add cornstarch. Knead mixture until it forms a smooth, compact ball. Cool, then stir in eggs one at a time. Add parsley; stir in baking powder and season with salt.
Put raw rice in bottom of greased dish; add soup and water to rice and mix well. Salt and pepper chicken pieces with skin side up. Set chicken on rice mixture (as much as you want). Bake, uncovered at 350° to 375° for 1 1/2 hours.
Mix together. Now add water, a little at a time (just enough to hold together). If too sticky, add a little more flour. Roll dough into a ball. Now cut off small pieces; roll the small pieces into a long roll. Cut into 1/2-inch pieces; fry in hot fat until golden brown. Put into a deep bowl; pour warm honey or maple syrup until well coated.
Cook pineapple, flour and sugar until thick. Remove from heat and add margarine. Stir until the margarine melts. Cool. Peel and slice apples in mixture. Cover with Cool Whip and sprinkle with chopped pecans.
Boil potatoes in water just to cover with leeks. Add salt. When done, add milk for more broth as needed. Add butter or margarine and bacon bits. I use potato masher to mash potatoes some so it's thicker.
Melt butter. Add cream and sugar. Cook until a little past soft ball stage. (Don't cook too fast, it scorches easily.) Turn off and add marshmallow cream, peanut butter and vanilla. Beat and pour into buttered pan.
Combine cracker crumbs and butter. Put thin layer of crumbs in bottom of baking dish. Alternate layers of oysters and crumbs, sprinkling each layer with seasoning. (No more than 2 layers of oysters.) Pour cream of mushroom soup over dish and top with crumbs. Bake at 450° for 30 minutes.
Wash beans and place in a large pot; cover with water and add salt. Bring to a boil, remove from heat, cover tightly and let stand for 1 hour. Drain; cover with the 2 quarts of water and bring to a boil. Reduce heat, simmer 30 minutes. Add onion, meat or bone, salt and pepper to taste and continue to simmer for 1 1/2 to 2 hours. Add tomatoes and chili powder during the last 30 minutes of cooking time. Yield: 8 to 10 servings. Great served with corn bread.
Beat the eggs with a fork in a small deep bowl. Add onions and green chilies or peppers. Heat butter in frying pan over medium high heat until bubbling. Pour in egg mixture. Stir gently until cooked. Spoon on bottom muffin halves. Top with remaining muffin halves and serve immediately. Serves 4.
Preheat oven to 350°. Spread pecan halves and slivered almonds in a single layer in a roasting pan. Bake 10 to 15 minutes, stirring often, until nuts are lightly browned. Remove from oven; add popped corn and salt. Melt butter and brown sugar in a small saucepan over medium heat. Stir in popped corn nut mixture until well coated. Bake 10 minutes longer, stirring only once until golden brown. Remove from oven and cool in pan. Store in tightly covered containers.
Cream together first 7 ingredients. Mix in remaining ingredients. Drop by teaspoonful 2 inches apart onto greased cookie sheet. Bake at 375° for 12 to 15 minutes or until lightly browned.
Cream butter and sugar. Add well-beaten egg yolks. Sift dry ingredients. Add alternately with milk. Add flavoring. Bake in a loaf pan at 350° until a crack develops on top and the cake tester comes out clean.
Brown hamburger and bacon; add onions and cook until onions are tender. Add remaining ingredients. (Do not drain before adding remaining ingredients.) Mix and bake at 350° for 40 to 50 minutes, uncovered.
Prepare pastry. Bake 5 minutes. If using frozen pie crusts, follow directions for crust to be filled.
Mix squash, salt, pepper, carrot, sour cream, soup and onion. Melt margarine and mix with stuffing. Put 1/2 of stuffing on the bottom of casserole. Add squash mixture and top with remaining stuffing mix. Bake at 350° for 30 to 40 minutes. Serves 4 to 6. This freezes well, also.
Dissolve yeast in warm water. Mix with buttermilk, flour and soda. Add oil and sugar. Mix until flour is dissolved. Roll and cut into biscuits. May be cooked at once or let rise for a few minutes. (This may also be kept in refrigerator for several days in covered bowl.) Preheat oven to 375° to 400° and cook until brown (about 12 to 16 minutes).
Mix together butter, flour and pecans. Spread in a 10-inch pie pan. Bake at 350° for 20 minutes and cool.
Mix and pour in a greased and floured tube pan. Bake at 350°.
Cook spaghetti according to package directions; drain. Stir in all ingredients except potato chips. Put in casserole dish. If cheesier flavor is desired, layer mixture with sliced American cheese in the middle and more on top. Bake at 350° for 20 to 30 minutes. Add crushed potato chips on top and bake for an additional 10 minutes.
In large skillet, brown sausage; drain. In large bowl, beat eggs. Add remaining ingredients; mix well. Spoon into greased 13 x 9-inch baking pan. Cover. Refrigerate 8 hours or overnight. Preheat oven to 350°. Bake 60 to 70 minutes or until knife inserted near center comes out clean. Refrigerate leftovers.
Combine cream cheese, egg, sugar and vanilla until smooth. Stir in sour cream. Pour mixture in pie shell. Bake at 350° for 30 minutes. Brush top of pie crust with maple syrup. Sprinkle some pecans on top if desired.
Cook rice. Cook broccoli and drain. Saute onions, celery and green peppers in butter. Add soup and cheese. Heat until melted. Combine rice, broccoli and soup mixture. Mix well. Place in buttered casserole dish. Bake at 350° for 20 to 30 minutes.
Mix flour, margarine and pecans for pie crust. Pat into 9 x 13-inch pan and bake at 350° for 20 minutes. Let cool.
Melt butter in a 9 x 12-inch pan and sprinkle crackers on top. On top of crumbs, sprinkle in this order: chocolate chips, coconut and drizzle condensed milk over this. Bake at 325° for about 25 minutes. Cut in squares or bars.
Saute onion in butter. Mix Cheez Whiz and cream of mushroom soup together, then add all other ingredients to the cheese and soup mixture. Put in medium casserole and heat thoroughly.
Mix by hand, lemonade, milk, topping and enough food coloring for desired shade of pink. Pour into either a 9-inch baked pie shell or a graham cracker crust and chill.
Gradually add Marshmallow Creme to softened cream cheese. Mix until well blended. Add orange rind and ginger and whip until fluffy.
Mix all ingredients together. Put the following in a jar: sugar, salad or vegetable oil and vinegar. Shake well and pour over salad. Let stand for 24 hours in refrigerator. Drain and serve.
Brown sliced sausage in large pan. Add onion and bell peppers. Saute until tender. Add corn, milk and crushed saltines to thicken. You can cook this on top the stove, scraping and stirring occasionally for 1 hour. Or bake in the oven at 325°. If you use pimentos instead of red bell peppers, stir them in during the last 1/2 hour of cooking time. Freezes well.
Spread cream cheese in the bottom of a pie plate. Cover with chili. Top with Mozzarella cheese.
Mix first 4 ingredients in a 1 1/2-quart casserole. On top, put cubed bread. Melt margarine and pour over top. Bake 45 minutes at 350°.
Mix beef, sausage, rice and onions. Mix well. Roll in balls and wrap in cabbage leaves.
Note: If your cake flour has the baking powder and salt already in it, then omit these 2 ingredients.
Mix sugar, salt and spices; stir in eggs and beat. Add milk, pumpkin and cream or milk. Pour into pie crust shell. Bake in 425° oven for 35 to 40 minutes. When tester comes out nearly clean, pie is done. Cool and top with cream and 1/2 cup toasted coconut. Topping is optional.
Rinse and pick over lentils; soak overnight. Drain well. In a large pot, saute bacon until golden. Add carrots and onions, and saute until onions are golden. Add celery, water, lentils, seasonings, potato and ham bone. Simmer covered for 4 hours until vegetables are tender and broth is thick. Remove ham bone and return bits of meat to soup, discarding bone. Soup keeps for a long time in refrigerator and freezes well.
Finely chop onion. Brown onion and ground chuck. Season to taste. Serve on a sandwich bun with mustard and ketchup as desired.
Place crumbs in pan (9 x 13-inch). Mix other ingredients together and pour over crumbs. Bake at 350° until pudding is set and medium brown on top. (One-half cup peanut butter or 1/4 cup cocoa may be substituted instead of coconut.)
Mash and reheat beans. Beat eggs and blend with beans. Add remainder of ingredients and and pour into unbaked pie shell. Bake at 350° for 30 minutes. Then turn back heat to 300° and bake 10 minutes.
Combine cake mix and baking soda. Add eggs, buttermilk, food coloring and vanilla. Blend on low until moistened. Beat on high for 2 minutes. Pour into greased pan and bake at 350° for 30 minutes or until toothpick comes out clean. Cool before icing.
Bake cake in a 9 x 13-inch pan. Cool thoroughly. Break 1/2 cake into small pieces and put in bottom of punch bowl. Make 1 box of pudding according to recipe and pour over cake. Spread 1 can of cherry pie filling over this, then spread 1 can of crushed pineapple over cherry filling. Spread 1/2 Cool Whip over this. Repeat the entire process. Sprinkle the nuts over the last layer of Cool Whip. Chill. Will feed 25 to 30 people.
Saute mushrooms, salt, mustard, lemon juice, garlic salt, onion, poppy seed and margarine together. Cut X's in loaf of bread; don't cut through. Cut Swiss cheese in strips and stick between bread X's. Pour sauteed mixture over and between bread. Wrap in tin foil. Bake 40 to 50 minutes at 325°.
Clean fish; sprinkle cavity with salt and pepper. For each fish, fashion double thickness aluminum foil. Place lettuce leaf, fish, 1 slice bacon and 2 slices lemon. Wrap and seal the foil. Cook on medium coals about 15 minutes.
Mix as you would corn bread. Pour into a preheated, well oiled, heavy Bundt pan or large, heavy skillet. Preheat utensil to 425° before oiling and bake about 45 minutes or until well browned. (Heat pan before oiling.)
Melt margarine and pour into a 1 1/2-quart casserole dish. In separate bowl, combine cream-style corn, whole kernel corn, milk, eggs, flour and sugar; mix well. Pour corn mixture on top of melted butter in casserole dish; sprinkle entire top with crushed cracker crumbs (12 to 15 crackers). Bake in a 350° oven for 35 to 45 minutes.
Being careful not to cut all the way through, make slices every 1/4 inch in potatoes. Pour butter into a 13 x 9-inch baking dish. Arrange potatoes, cut side up, in dish. Brush with butter; sprinkle with salt, basil, marjoram and pepper. Bake at 400°, basting occasionally, for 1 hour, or until potatoes are brown.
Heat oven to 375°. Place sausage in large skillet and fry until browned on all sides. Remove sausage from skillet and cut each in quarters. Place corn meal mix in large mixing bowl, stirring with wooden spoon. Add egg, milk and beef drippings from skillet. Stir in sliced sausage. Grease a 9-inch round baking pan and pour in batter. Bake 30 to 40 minutes or until golden brown.
Mix together potatoes, eggs, pickles and onion. Add mayonnaise and mustard as you wish. Salt to taste. Mix all together.
Combine shortening, sugar and cream together, then add eggs. Combine sour milk, lemon juice and add to bananas. Combine dry ingredients. Add bananas and mix alternately with dry ingredients to creamed mixture. Grease 9 1/4 x 5 3/4 x 2 3/4-inch dish. Bake at 350° for 50 to 60 minutes.
Preheat oven to 350°. Place dry ingredients in a large bowl. Melt margarine; pour into dry ingredients. Mix together. Add vanilla and eggs. Mix again. Stir in the chips and nuts. Drop by teaspoonfuls on an ungreased cookie sheet about 2 inches apart. Bake in oven for 10 to 12 minutes. Centers will be soft because of cake mix. Cool on baking rack. Makes 5 dozen cookies.
Combine flour, margarine and pecans well (will be stiff) and pat into a 13 x 9 x 2-inch baking dish. Bake for 20 to 25 minutes or until lightly browned. Bake at 325°. Let cool.
Preheat oven to 300 degrees. Grease and lightly flour a Bundt or tube pan. Combine butter, oil, and sugar in mixer bowl. Beat until smooth. Add eggs, one at a time, beating well after each addition. Add flour, 7-Up, and lemon extract. Mix well. Spoon into pan and bake for 1 hour or until a toothpick comes out clean when inserted into center of cake. Cool in pan for 10 minutes. Invert onto cake plate. Cool completely before slicing.
Add water to frozen juice as directed. Combine other juices. Chill. Serve in punch bowl. Float in block of ice. Garnish with orange slices.
Mix together the first four ingredients and let chill for 45 minutes. Add cucumber and blend with ingredients with mixer. Add mayonnaise and sour cream. Place in mold sprayed with Pam cooking spray and chill until ready to serve.
Prepare macaroni and cheese dinner as directed on package. Cook onion in margarine until tender. Add to dinner with tuna, tomatoes, parsley and salt. Heat for 10 minutes. Serves 4.
Mix all ingredients well and pour into pie crust. Bake at 450° for 30 minutes.
Get the eggs, mayonnaise, the tuna fish and dill pickle. You cut the pickles and crack the eggs. Open the tuna fish and put it in a bowl. Put the eggs in a bowl and put in the microwave; get it out. Put the mayonnaise in the eggs and then put the pickles in the tuna fish in a bowl. Then you hafta mix it up.
Sort and wash bean mix and soak overnight. Drain beans and add 2 quarts water and next 4 ingredients. Cover and bring to boil. Reduce heat and simmer 1 1/2 hours until beans are tender. Add rest of ingredients. Simmer 30 minutes, stirring occasionally. Yields 8 cups.
Melt margarine in a 9 x 13-inch pan. Mix all ingredients in a bowl, including melted margarine. Pour into 9 x 13-inch pan the margarine was melted in. Bake at 350° for about 30 minutes or until cake falls. Cake must fall to be done.
Put cut up parts of chicken in large round bowl. Mix milk, water, salt, pepper, molasses or honey (honey preferred) together; pour over chicken. Put in fridge; let set for 1 hour. Have flour in flat container. Take chicken out of milk; roll in flour, then put in medium-high oil pan and cook on medium heat until brown on both sides. Turn heat to medium; cook for 10 or 15 minutes, until done.
Mix all ingredients in 9 x 13-inch greased pan. Bake at 400° for 35 to 40 minutes.
In a large container, combine cucumbers, onions, green pepper and 2 tablespoons salt. Cover with crushed ice; mix well. Refrigerate for 8 hours. Drain; rinse and drain again. In a saucepan, combine the sugar, vinegar, celery seed and remaining salt. Bring to a boil; cook and stir for 1 minute. Spoon over cucumber mixture. Pour into jars or freezer containers. Cool. Top with lids. Cover and freeze for up to 6 weeks. Thaw at room temperature for 4 hours before serving. Makes 4 pints.