HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve Jell-O in 2 cups hot water. Add cream cheese to Jell-O mixture and stir until cream cheese is dissolved. Measure drained juice from pineapple and fruit cocktail and add enough water to make 1 1/2 cups. Add this with the marshmallows, pineapple and fruit cocktail to the Jell-O mixture. Let congeal slightly and fold in Cool Whip and nuts. Makes a large bowl of salad.
Drain all beans well. Rinse kidney beans. Combine all ingredients. Refrigerate overnight. Even better after 2 or 3 days.
Combine cracker crumbs and melted margarine; press into a 9 x 13-inch pan.
Place in a large cooking vessel and add enough water just to cover. Cook 3 to 5 minutes after mixture comes to a boil. Place in sterilized jars. Jars and lids need to be hot. Seal. Invert jars for 5 minutes.
In blender, combine sour cream, cottage cheese, mayonnaise and 1/4 cup Blue cheese. Cover and blend until smooth. Stir in remaining Blue cheese. If necessary, stir in milk to make of desired consistency. Cover and store in the refrigerator up to two weeks. Makes 1 1/4 cups.
Combine all ingredients. Pour into greased Bundt pan. Bake at 350° for 50 minutes. Do not underbake this cake.
Mix flour and oleo until like cornmeal. Add slivered almonds. Press into a 9 x 13-inch pan. Bake at 375° for 15 to 20 minutes. Mix sugar and cream cheese with 1 carton of the Cool Whip. Put on top of the crust. Mix pudding and milk; spread on top of cheese layer. Spread last of the Cool Whip on top with almonds.
Peel cucumbers and core out seeds. Cut into rings, 1/4 to 1/2-inch. Dissolve pickling lime in water. Add cucumbers and soak overnight. Use granite or glass container. Drain off lime water, wash and rinse in clear water several times. Mix pickling vinegar, powdered alum and food coloring together. Pour over cucumbers (use granite container) and add enough water to cover cucumbers. Simmer until tender. Drain and discard liquid.
Cream oleo and sugar. Add rest of ingredients. Roll out and cut cookies. Bake at 375° for 8 to 10 minutes on greased cookie sheet. Beat powdered sugar, Crisco, salt, vanilla and milk together for frosting for cookies.
Combine flour, salt, pepper and paprika. Coat chicken with flour mixture. Heat oil in a large, heavy skillet. Brown chicken on all sides. Remove from skillet. Brown remaining flour mixture in oil until golden brown, stirring constantly. Slowly stir in water. Return chicken to skillet; add onion. Cover and cook over low heat until done, about 25 to 35 minutes. Makes 4 to 6 servings.
Mix by usual method using a tube pan. Bake at 350° for an hour or until a toothpick comes out clean.
Combine cake mix, oleo and eggs. Pour in greased pan. Mix cream cheese, eggs, powdered sugar and vanilla. Mix and spread on cake mix. Bake 45 minutes at 350°.
Chill juices and ginger ale. Pour all liquids in punch bowl. Add 1/2 gallon sherbet. Add remaining sherbet as needed.
Mix together well, roll into a ball, then roll in crushed pecans. Chill at least 8 hours, so flavors merge together. Serve with choice of crackers.
Pour over shredded cabbage and refrigerate well before serving. This is nice and crisp.
Dissolve Jell-O in boiling water. Add ice cubes. Cool until slightly set. Cream together mayonnaise and cream cheese. Stir in crushed pineapple and grated carrots. Add mixture to slightly set Jell-O. Pour into dish and sprinkle with coconut.
Measure 1 cup pineapple juice and 1 cup juice cubes or ice cubes into blender. Whirl until foamy. Add 1/2 cup champagne. Whirl 2 seconds. Stand 30 seconds before pouring to allow foam to settle. Pour into 2 or 3 glasses. (To make larger quantity, fill blender to capacity using the given proportions.) Makes about 15 beverages. Pour pineapple juice in ice cubes trays and freeze for pineapple cubes.
Drain liquid from beans and place in a 2 quart casserole dish. Combine soup, seasonings and sour cream; add to beans along with 1/2 of the onion rings and almonds. Top with remaining onion rings and bake at 350° for 30 minutes.
Place flank in flat pan; pour soy, water, little olive oil and a dash of Worcestershire sauce below top of meat. Spread fresh rosemary and thyme on top of meat. Sprinkle salt (may be omitted) and pepper. Marinate for 2 to 3 days in refrigerator; turn over daily. Bake as is at 350° for 20 to 25 minutes as desired. Do not overbake. (Do not cover during baking.)
Cream together butter, Crisco and brown sugar. Sift together flour, baking soda, salt and cinnamon and add to creamed mixture. Mix together eggs and nuts and add to flour mixture. Line one or more loaf pans with wax paper and flatten dough into loaf pans, making sure to tap down well. Store in refrigerator overnight. Just before baking, slice thin and place on greased cookie sheet. Return to refrigerator to keep cool until ready to use. Bake for 8 to 10 minutes in a 350° oven.
Preheat oven to 350°. Put chicken in buttered casserole dish. Layer cheese on top. Mix soup, wine, salt and pepper; pour over cheese. Sprinkle mix on top and drizzle with melted butter. Bake 45 to 60 minutes.
Mix. Spread in greased 12 x 9-inch pan. Bake at 350° for 25 to 30 minutes or until golden brown.
Beat sugar and eggs. Add milk. Sift flour and baking powder together. Add flour and baking powder mixture to egg and milk mixture. Add cherries to batter. (Batter is stiff enough if cherries don't sink to the bottom.) Pour into buttered casserole dishes (one large and one small). Bake at 375° for 1 hour. Test for doneness with cake tester.
Mix. Press into 9 x 13-inch greased pan. Bake at 350° for 15 minutes until lightly browned. Cool.
Cook noodles in boiling water as directed on package. Beat egg whites until stiff. Beat egg yolks with sour cream, cottage cheese, sugar, vanilla and pepper. Fold in noodles. Fold in egg whites. Add apples, sliced and rolled in sugar and cinnamon. Bake at 400° for 45 minutes in a greased 13 x 9-inch pan, uncovered.
Mix rice, broccoli and soup; then add half of grated cheese. Pour into pan. Put remaining cheese on top. Bake at 350° for 30 to 40 minutes.
Sift together flour, sugar, baking powder, soda, and salt. Add shortening, buttermilk, vanilla, and other flavoring. Beat 2 minutes on high speed. Add 2 eggs. Beat 2 minutes on high. Pour into 2 greased round 8 inch pans. Bake at 350 degrees for 30 to 35 minutes.
Toss green pepper, tomatoes, cucumber and green onions. Combine yogurt, dill, salt and pepper. Spoon mixture over salad and toss. Also good on pita bread.
Blend all ingredients. Yield 1 1/2 cups. Carbohydrate 1 g, protein 0 g, fat 0 g, calories per serving 4. One third tablespoon = free food exchange.
Mix together and spread on individual party rye slices. Bake at 350° until bubbly.
Mix cool whip and peanut butter. Put into cupcake liners. Drizzle top with syrup and freeze.
Heat and melt grape jelly. Add mustard to taste. Add wieners. Cook in crock-pot, low setting for at least 3 hours; stirring occasionally.
Cook potatoes and mash with cheese. Cook noodles. Saute onions in butter. Grease pan (9 x 13-inch). Layer noodles, potatoes, onions and butter mixture. Cover with foil and bake 30 minutes at 350°.
Preheat oven to 350 degrees. Prepare rice according to package directions. Rinse hens in cool water & pat dry. Stuff hens loosely with cooked rice. Fold wings back & tie legs together. Season outside of hens with tarragon, salt & pepper. Place in large shallow baking pan, breast side up. Bake, basting frequently with glaze, 1 hour & 10 minutes or until internal juices of hen run clear. (Or insert instant - read meat thermometer in thickest part of hen. Temperature should read 180 degrees.)
Cook noodles according to package directions. In a bowl, mix walnuts with sugar. In saucepan, melt butter. Add walnut mixture, stirring often until slightly glazed. Add noodles. Mix well and serve warm.
Sift together and set aside flour, cloves, cinnamon and salt. Cream together margarine and sugar. Then add eggs, one at a time. Put soda into buttermilk and beat into egg mixture. Add flour mixture and preserves. Mix well, then add pecans. Bake in tube or large loaf pan for 1 hour and 40 minutes at 325°. This cake can be frozen for weeks.
Cream butter and shortening. Add sugar and cream until fluffy. Add eggs, one at a time, beating after each egg. Sift dry ingredients together and add to sugar mixture alternately with milk. Bake in greased and floured tube pan at 325° for 1 1/2 to 1 3/4 hours. Remove from oven, leave in pan and cover tightly with dry towel until cold, for at least one hour.
To boiling water, add all ingredients except parsley. Cook over medium heat, uncovered. When rice has absorbed most of the water, turn heat to low. Cover and continue cooking until all the water is absorbed. Garnish with parsley and serve with yogurt and cucumber salad.
Marinate chicken pieces several hours or overnight. Place on cookie sheet or shallow pan. Do not cover. Bake in a 350° oven for about a hour.
Mix ingredients well and store in a tightly covered jar. Each serving, 2 teaspoons per cup of hot water.
Wash broccoli in cold water; break off flowerets. Mix dressing. Will be thick when first mixed. Gets thinner as it gets cold. Refrigerate; stir often.
In a 9 x 9-inch pan, layer graham crackers. Prepare pudding. Layer 1/3 pudding over crackers. Repeat layers 2 more times. Chill. Cover top with Cool Whip.
Mix cheese and Bisquick until crumbly. Add sausage (at room temperature) and mix thoroughly. Roll into bite size balls and place on cookie sheet. Bake at 350° for 15 to 20 minutes, until golden brown.
Crumble cake mix and butter together and press into a 13 x 9-inch pan. Cream frosting and cream cheese together. Pour on cake from the center to the edge. Bake at 325° for 25 minutes.
Mix sugar, cocoa and flour. Add other ingredients. Pour into unbaked pie shell. Bake at 350° for 35 minutes.
Cook and stir zucchini and onion in margarine for 10 minutes; stir in parsley, salt, pepper, garlic powder, basil and oregano. Combine 2 beaten eggs and the Mozzarella cheese. Stir in the zucchini mix. Separate crescent rolls; arrange in 8 x 12-inch baking dish, pinching perforations and pushing up sides of dish. Spread crust with mustard and turn in zucchini mixture. Bake at 375° for 18 to 20 minutes. Allow to stand for 10 minutes before serving.
Peel or scrape carrots and cut into 1/4-inch slices. (Diagonal slices are more attractive than round. If you have a corrugated cutter, use it to slice the carrots.) Put in saucepan with butter, wine and nutmeg. Cover and cook over low heat until carrots are tender. Stir in raisins and sugar and continue cooking a few minutes longer, until raisins are plump and carrots are glazed. This is different and extraordinarily good. Yields 6 servings.
Mix all but 1/2 of the cheese. Spoon into 1 1/2-quart casserole. Sprinkle with cheese. Bake at 350° for 30 minutes or microwave on High for 8 to 10 minutes. Yields 4 to 6 servings.
Put in layers in a large pan: 1/2 of pudding, 1/2 of cake (crumbled), 1/2 of fruit cocktail and 1/2 of Cool Whip. Then repeat. Then garnish with maraschino cherries on top.
Mix all ingredients. Put in unbaked pie shell. Bake for 45 minutes at 350°. Makes one pie (use small pie shell).
Cream oleo and sugar together. Add eggs, one at a time. Sift and mix flour, baking powder and cocoa. Add vanilla to milk. Add flour mixture and milk alternately. Pour into greased and floured tube pan. Place in cold oven. Turn heat to 325° and bake 1 1/2 to 1 3/4 hours. Let stand in pan 10 minutes before turning.
Chop up crab meat. Mix softened cream cheese and mayonnaise together. Add onions, crab and seasoning. Serve with Wheat Thins or use as a salad accent.
Mix ingredients; pour in ungreased muffin pan. Bake at 400° for 10 minutes.
Bake the cake according to directions. When cake comes out of oven, pierce it all over with a fork. Pour caramel topping and condensed milk over hot cake. Let cake cool. Ice with Cool Whip and garnish with crushed Heath bars.
Melt butter. Pour into a 9 x 12-inch baking pan or dish. Mix corn meal, eggs, onion and cheese. Add the cooked broccoli. Pour this in pan or dish over the melted butter. Bake at 350° until done.
Cook the chicken and remove from bones. Place the chicken in a 9 x 13 x 2-inch pan. Slice the eggs and place on top of the chicken. Put the peas and carrots over the chicken.
In a blender, mix water, juices and bananas for 1 minute on medium speed. Add apple and strawberries; mix for 1 more minute. Makes 5 cups.
Mix flour, sugar, salt and cocoa. Mix water, soda and vanilla; add to the flour mixture. Mix well. Add salad dressing and mix well. Bake at 370° for 35 minutes. Pour powdered sugar icing over cake when done.
Prepare fettuccine according to package directions. Meanwhile, melt the butter over medium-low heat and stir in the cream, pepper and garlic powder. Cook for 6 to 8 minutes, or until hot, stirring constantly. Stir in the parmesan cheese until thoroughly combined. Cook for 3-5 minutes, or until thickened. Toss pasta with sauce.
Shape meat mixture into loaf. Add vegetables. Cover and bake for 1 hour at 375°. Uncover and bake 10 minutes more.
Slice zucchini; cook, covered, in small amount of salt water until tender. Drain and mash with fork. Cook onion in butter. Combine eggs, zucchini, onion, corn, cheese, and salt. Pour into casserole. Mix butter, bread crumbs, and cheese (Parmesan). Sprinkle on top. Place on baking sheet and bake at 300° until brown and bubbly. Garnish with cherry tomatoes and parsley.
Mix nutmeg and sugar. Mix dates and peanut butter. Combine the two mixtures; add the lemon juice. Form into small balls. Makes about 30.
Quarter yams and cook until fork goes in gently; do not overcook. Drain. Make a mixture of butter or margarine and sugar. Roll potatoes in mixture. Put in casserole dish and bake in oven at 375° until golden brown. Serves 4 to 6 people.
Arrange bread in single layer in large baking pan. Beat eggs, milk, orange juice, sugar, vanilla and salt well. Pour over bread, turning slices to coat evenly. Refrigerate overnight.
Mix first 4 ingredients. Add milk. Cook over low heat until thick. Add butter and vanilla. Refrigerate! Heats well.
Blend together sugar, oil and eggs. Sift together flour, baking powder, soda, cinnamon and salt. Add the dry ingredients alternately with the carrots and nuts to the egg mixture. Mix well. Pour the batter into a well-greased 10-inch tube pan. Bake at 350° for about 1 hour or until cake is done.
In covered saucepan, cook eggplant in boiling water until tender, about 5 minutes. Drain well and mash. Stir in crumbs, cheese, onion, parsley, garlic, salt and pepper. Shape into patties. Cook in hot oil for 5 minutes on each side.
Add all, except soda. Cook until peanuts are done over medium heat. Add soda and spread fast on a buttered cookie sheet.
In a large bowl, combine zucchini and onions. Sprinkle with salt; let stand overnight. The next day, put 6 (1-pint) or 12 (1/2-pint) canning jars with rings and lids into a large pot of water. Bring to a simmer. Drain zucchini and onions. Rinse in cold water; drain.
Put cut up fryer in crock-pot. Add salt, pepper and sprinkle with paprika. Add soup and mushrooms. Cook on high for 3 1/2 to 4 hours or cook on slow for 8 to 10 hours. Serve with egg noodles.
After beans have been thoroughly cleaned, pack into jars lengthwise, leaving 1-inch headspace to each pint. Add 1/4 teaspoon pepper, 1 clove garlic and 1 dill head. Combine remaining ingredients; bring to boiling point. Pour over beans while boiling hot and seal. Process for 10 minutes in hot bath. Let beans sit for 2 to 4 weeks to allow flavor to develop. Makes 4 pints.
Beat eggs, gradually add milk while beating. Last add hot water, slowly, still using mixer to mix. Bake crust a few minutes to prevent sogging. Add all of mixture and bake until custard consistency.
Before you start, sample the rum and check for quality. Good, isn't it? Now go ahead. Select a large mixing bowl, measuring cup, etc., and check that rum again for quality! It must be just right. Try again. With an electric beater, beat 1 cup butter in a large fluffy bowl. Add 1 teaspoon sugar and beat again. Meanwhile, make certain that the rum is of best quality. Add 2 large eggs and 2 cups of baking powder. Add a pinch of rum, 1 teaspoon soda and 1 cup of pepper or maybe salt. Anyway, don't fret. Just test that rum again. Zowie!! Next, sift in half a pint of lemon juice. Fold in chopped buttermilk and add strained nuts. Sample rum again. Add 1 bablespoon srown tugar or whatever color is around! Mix well. Grease oven and turn on cake pan to 350°. Now pour the whole mixture into the oven and---oops! On second thought and also third and fourth, forget the cake. Check the rest of the rum and go to bed. Merry Christmas and Happy New Year!!!
Cook berries and water only a few minutes, just long enough to scald thoroughly. Let strain through cheesecloth. Add 8 cups sugar to 10 cups berry juice. Set in cool place; skim daily until clear. When bubbles cease to rise on top of liquid, it is ready to bottle.
Melt margarine; cook onion, pepper, flour, milk and soup together in melted margarine. Put chopped ham in casserole (9 x 13-inch); sprinkle with lemon juice. Pour cooked mixture over ham. Split biscuits in half (stretch as much as possible without tearing up); place on top. Bake at 350° for 25 to 30 minutes. When it becomes bubbly, sprinkle with a cup of grated cheese and return to oven until cheese melts.
Cut beef into 1-inch cubes. Combine sherry, honey, soy sauce and lemon juice in deep bowl. Add meat and stir to coat well. Marinate for 30 minutes. Spread meat pieces apart in baking pan. Bake at 475° for 6 to 8 minutes. Makes 3 dozen. Great served with steamed rice.
Mix together until well blended. May use for sandwiches or as a spread for crackers.
Mix together all ingredients and spread on English muffin halves. Cut into quarters. Bake in preheated oven at 350° for 15 minutes. Yields 48 triangles.
Mix and boil first 4 ingredients. Add last 3 ingredients. Spoon onto waxed paper by teaspoons. Let set.
Mix all ingredients together. Put in crock-pot and cook on low for 3 hours.
Cream together margarine and sugar. Add egg and beat well. Sift together flour, soda, salt, cloves and cinnamon. Add to margarine mixture and then stir in apples and nuts. Pour into a 9-inch greased loaf pan. Bake at 350° for one hour. Sprinkle with powdered sugar.
Cut each hot dog into 3 pieces. Dip each one into batter. Drop into hot oil.
Spray a wok or large skillet with nonstick cooking spray. Preheat over medium-high heat. Add the sliced bok choy, sweet pepper strips and garlic. Stir-fry the vegetables for 2 to 3 minutes or until crisp-tender. Sprinkle with soy sauce, sugar and sesame oil; toss to coat. Transfer the stir-fried vegetables to a platter or serving bowl. Sprinkle with toasted sesame seed. Makes 2 or 3 side dish servings.
In a bowl, mix all ingredients until brown sugar has blended into cream cheese and vanilla. If mixture is too thin, add brown sugar. If mixture is too thick, add vanilla. You can add peanut butter, nuts or use flavored cream cheese. Serve with apple slices.
Blend boiling water and cocoa and let cool. Cream margarine and sugar until light and fluffy. Add eggs, one at a time, beat well after each. Beat in flour alternately with milk. Add vanilla. Pour in cocoa mixture and nuts. Beat well. Spread in greased and floured 10 x 15-inch pan. Bake at 350° for 40 minutes.
Mix brown sugar, syrup and oleo in saucepan. Bring to boil over medium to low heat; stir constantly. Remove from heat; stir in salt and milk. Serve over ice cream or cake or pudding. Yields 2 1/2 cups.
Cream butter, vanilla and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Add flour and salt; mix until well blended. Stir in nuts. Divide batter in half; add chocolate to one half and mix.
Blend shortening and sugar. Cream well. Add eggs and beat. Add alternately with dry ingredients to sugar mixture. Place 1/3 of batter in small bowl. Add chocolate and nuts. Spread in greased 9 x 13-inch pan. Arrange graham crackers over batter in pan. Add chocolate bits to remaining batter. Drop by spoonfuls over crackers and spread to cover. Bake 20 to 25 minutes at 375°. Cut into squares or bars while warm.
Mix sugar and corn syrup. Boil 5 minutes. Put in tarts and bake at 450° for 10 minutes. Then 350° for a few minutes.
Drain pineapple. Mix brown sugar and cornstarch in a glass casserole. Blend juice, teriyaki sauce, vinegar and catsup. Add meat and green peppers, and mix well. Microwave, covered on high for 5 minutes. Add pineapple chunks. Microwave covered 12 to 15 minutes on medium.
Bring corn syrup and sugar to a boil. Remove from heat; add peanut butter and mix thoroughly. Add Special K and add M&M's. Spread in buttered 9 x 13-inch pan.
Saute the onions and garlic in the olive oil until tender. Add the remaining ingredients and simmer, uncovered, until well blended.
Mix together and shape into patties; brown. Mix together 1 can cream of mushroom soup and 1 cup milk. Pour over patties. Cover and cook on low for 20 minutes.
Layer ingredients, except yogurt and sweetener, in a salad bowl. Start with lettuce and end with bacon bits. Mix yogurt and sweetener. Pour over salad. Refrigerate. Serves 1.
Press crescent rolls into jelly roll pan and bake for 10 minutes at 400°.
Sift flour with baking soda, salt and sugar. Stir in cornmeal. Combine eggs, vinegar, milk and oil. Add to dry ingredients and stir until they are just moistened. Turn into greased and floured 8 x 8 x 2-inch pan. Bake in 400° oven for 30 to 35 minutes.
Heat all ingredients and remove spices before serving. Keep hot. This is nice to serve during the Christmas holidays.
Melt caramels and add ingredients. Drop by spoonful on wax paper. Let cool. Dip in chocolate; let cool.
Mix mayonnaise, onion, milk, salt and pepper until smooth. Break cauliflower into small pieces and add with celery and peas in mayonnaise mixture. Toss lightly and chill.
Combine ingredients in kettle. Cover and heat. Makes 10 to 12 cups.
Drain beans, saving 1/4 cup liquid. Mix liquid with soup, heat until smooth. In casserole dish, gently fold soup mix into beans. Top with onion rings. Heat, uncovered, at 350° for 20 to 25 minutes.
Spread the sponge cake with jam. Cut up in small pieces. Place in large bowl. Place macaroons on top. Pour thickened custard all over. Spread whipped cream over top. Sprinkle sliced almonds on top. Decorate with cherries so it resembles the queen's crown.
Dough will be sticky. Roll out. Sprinkle with sugar. Bake at 375° for 8 to 10 minutes. These are a soft, almost cake like cookies.
Mix cabbage, carrots, sugar, salt and milk really good. Refrigerate for 1 hour. Add mayonnaise, buttermilk, celery seed and Tabasco. Mix well. Stays fresh and crispy for several days.
In a small bowl, with an electric mixer at medium speed, beat cream cheese until smooth. Gradually blend in milk. Add remaining cheeses; beat until well blended. Serve as a dip with crackers.
Mix and cook for 3 hours at 350°. Serves 6 to 8.
In a bowl, combine flour, sugar, baking powder and salt. Add blueberries. Add milk, melted butter and egg. Mix until dry ingredients are just moistened. Do not overbeat. Spoon batter into paper lined microwave-safe baking or cupcake pan. Don't fill more than 2/3 full. Microwave on Medium-high power for 3 minutes. Let rest for 3 minutes. Microwave on High power for 2 to 3 minutes or until muffins are done. They will be a little soft in the center. Let them rest in the pan a couple of minutes before serving.
Cream potatoes as desired. Add the other ingredients, mixing well. Place in a greased pan. Bake at 425° for 25 minutes. Dot with butter, paprika and parsley flakes.
In a large mixing bowl combine the sugars and flour. Add the butter, eggs, milk and vanilla. Beat until smooth. Pour into pie shell; sprinkle with pecans. Bake at 350° for 50 to 55 minutes or until set. Cool completely. Yield: 6 to 8 servings.
Toss together chopped dandelion, chopped onion and fried bacon pieces. Set aside. In skillet, warm butter and cream until butter melts. Beat egg and then add salt, pepper, vinegar, sugar and flour. Blend the egg mixture into the slightly warm cream mixture. Increase heat and cook, stirring constantly until the mixture thickens. Pour hot dressing over the greens and toss gently. Serve at once.