HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix jello, sugar and hot water; let set until partly set. Add remaining ingredients. (Can substitute canned milk for whipped cream if you chill milk until ice cold, then whip.)
Bring to boil all ingredients, except 1/2 cup sugar and vanilla. Brown 1/2 cup sugar while other ingredients boil. Add the browned sugar and cook until soft ball forms in cold water. Add vanilla and beat to desired consistency.
Keep ingredients at room temperature until soft. Mix with electric mixer. Serve on English muffins, toast, waffles or biscuits. Easy and delicious!
Mix all dry ingredients. Cut in shortening. Add milk. Knead until smooth. Roll out to 1/2-inch thickness on well-floured surface. Cut biscuits out with a jar lid or floured glass. Bake on an ungreased cookie sheet at 450° for 10 to 12 minutes, until a light golden brown.
Add the first 6 ingredients together in a saucepan. Put on stove and heat until dissolved. Bring to boiling point. Cool and add the last 6 ingredients. Mix well. Put in dish and let jell. Cut in squares. Serve on lettuce leaf. You may double this recipe.
Dice bacon and fry until crisp. Drain and cool on paper towel. In	medium	bowl, mix bacon, green onions and mayonnaise. Remove stems	from tomatoes. Place tomatoes on cutting board and slice a small portion off top of tomatoes. With small spoon	scoop out the center of tomatoes. Drain tomatoes for 10 minutes.	You may add a little pulp of tomato if desired. Fill tomato with bacon mixture. Taste and if salt and pepper is desired, add to mixture and stuff tomatoes. Put in refrigerator. Chill and serve.
Line a 2-quart glass baking dish with 2 layers of paper towels cut to fit and set aside. Prepare mix according to directions on package. Pour batter into the lined dish. Tap bottom of dish to remove large air bubbles; cover with a paper towel. Cook in microwave 12 to 14 minutes at Bake or until toothpick inserted in middle comes out clean. Cool on rack 5 minutes, then remove cake from dish and peel off paper.
Mix all together well in mixer. Put in 1 tablespoon of batter in coffee cup. Add 1/2 jigger brandy and 1/2 jigger of rum. Fill the cup with hot black coffee. Delicious on a cold winter night!
Blend together hot chocolate and milk. Add sweetener and blend until smooth. Fold in whipped topping and mix well. Pour into pie plate and freeze. Serve frozen. (Great low calorie frozen dessert!)
Mix flour, baking powder, baking soda, salt, sugar, cinnamon and nutmeg in a large bowl. Make well in center. Combine pumpkin, milk, oil, egg substitute and pecans in a medium bowl. Mix well. Pour into well in flour mixture, stir until just moistened. Spoon into 4 x 8-inch loaf pan sprayed with nonstick oil. Bake at 350° for 45 to 55 minutes. Cool and remove from pan. Sprinkle with confectioners sugar, if desired, or serve with cream cheese.
Soak gelatin in cold water. Drain crushed pineapple. To juice, add hot water. Bring to a boil. Stir in soaked gelatin and sugar. Let cool. To pineapple, add orange rind, orange juice and lemon juice. Add to cooled gelatin mixture. Let mold. Serve with lettuce leaf and mayonnaise.
Cook over low heat until boiling, all except Rice Krispies. Take off heat and add Rice Krispies. Press into pie plate. Freeze crust before filling with any desired flavor ice cream. Makes 1 large pie or 2 small pies.
In 10-inch nonstick skillet stir 1 tablespoon margarine until bubbles and hot; add broccoli, mushrooms and onion and cook stirring quickly and frequently until vegetables are tender crisp. Using a slotted spoon remove vegetables from skillet and set aside. In same skillet heat remaining tablespoon margarine. When bubbly and hot stir in flour stirring for about 1 minute. Gradually stir in milk and Tabasco at medium heat, stirring constantly, until mixture is smooth and thickened. Add cheese and cook, stirring frequently until melted. Return sauteed vegetables to skillet and add seafood and linguine and toss to combine. Reduce heat to low and cook until thoroughly heated. Sprinkle with salt and pepper and stir to combine.
Sift flour; measure and sift again with soda, salt and cocoa. Cream shortening. Add sugar gradually, blending thoroughly. Add eggs and beat well. Add flour mixture and milk alternately, beating after each addition. Add chopped nuts and vanilla; mix. Drop mixture by level teaspoonful about 2-inches apart onto well-greased cookie sheet. Cookie will spread. Bake at 350° for 8 minutes; top with marshmallow half, out side down. Return to oven and bake 2 minutes, until marshmallows soften. Cool. Frost with cocoa frosting. Top each cookie with pecan half. Makes 6 dozen.
Peel cucumbers and slice about like apple rings. Cut round center out. Soak cucumbers in pickling lime with 8 1/2 quarts of water for 24 hours. Drain and wash with fresh water. Soak in water for 3 hours. Pour off and cover with 1 cup white vinegar, alum and red food coloring. Add enough water to cover cucumbers. Cover and simmer for 3 hours.
Roll steak cubes in flour and salt mixture. Brown meat in heavy skillet in butter until brown on all sides. Then add mushrooms, onion and garlic. Brown 3 to 4 minutes; set aside. In saucepan, lightly brown flour in butter. Add consomme, mustard, catsup, Worcestershire sauce, salt and pepper. Cook until thickened. Add sour cream and wine to meat mixture. Cover and simmer 20 minutes. Serve over rice. Serves 4. Perfect for a special dinner.
Mix all ingredients well. Pour into well-greased casserole. Bake at 350° until golden brown on top (approximately 35 to 40 minutes).
In large pot, melt butter, then add chicken. Let chicken cook 5 minutes. Add California mix and chopped onion. Let cook about 20 minutes on medium heat. Pour in 1/2 bottle of A.1. sauce. If not enough, add a little more. Use rest of A.1. sauce to dip in.
Mix flour, powder and soda. Cut in margarine, like for a pie crust. Beat eggs; add sugar. Beat again. Blend egg into flour mixture. Roll out on board to 1/8-inch thick covered with flour. Bake at 375° on ungreased cookie sheet for 6 to 8 minutes.
Melt 1 tablespoon butter in large, heavy skillet over low heat. Add leek; cook until tender, stirring occasionally, about 8 minutes. Add tomatoes; stir 1 minute. Increase heat to high. Add vermouth; boil until liquid is reduced by one-third, stirring frequently, about 5 minutes. Set aside.
Mix ingredients and chill. Serve with carrots, broccoli, celery, cauliflower, etc., cut in bite size pieces.
Spread crescent rolls out for a crust in bottom of 9 x 13-inch glass dish. Brown meat, add taco seasoning mix. Put meat in casserole dish. Put Cheddar cheese on top. Bake at 350° for 20 minutes. Remove from oven, spread crumbled chips on top. Bake 10 more minutes. Take out of oven. Serve with toppings as desired (sour cream, lettuce, tomato, salsa, etc.).
Mix together well all ingredients and pour into 8-inch round or similar sized baking dish. Bake in 350° oven for 30 to 40 minutes. Serve hot!
Dissolve yeast and sugar in warm water. Set aside to rise while preparing rest of pastry. Sift flour and salt together; cut in shortening as for pie dough. Add yolks and blend and knead for about five minutes. Divide dough into four pieces. Roll each piece and spread with poppy seed or nut filling. Roll up into roll. Bake at 350° for 25 minutes.
Beat eggs, add all other ingredients, mix well. Pour into unbaked pie crust. Bake 15 minutes at 400° turn down to 325° to bake another 30 to 40 minutes.
In a large soup pot, cook vegetables and water, covered, about 30 minutes until tender. In medium saucepan, melt margarine/oil and blend in the flour. Gradually add the milk and cook until thickened, stirring frequently. Add this to the soup pot. Stir well.
Mix; mold with hands into desired shape. Place in refrigerator until chilled. When ready to serve, fill center with strawberry preserves. Good also as cheese spread without preserves.
Brown hamburger and drain grease. Add taco seasoning, taco sauce and chili powder. Add a few onions and saute mixture until thickened, about 5 minutes. Keep mixture hot.
Mix all ingredients together (only 1/2 of the picante sauce). Then put mixture on tortilla shells and roll them up. Let them cook in refrigerator for 2 hours. Cut them up and serve with remaining sauce.
Boil the tongue in water until tender. Remove from liquid, skin and cut into slices. Melt butter in a pan, add onion and fry over slow fire until yellow. Add the boiling liquid, season with salt, pepper, juice of lemon, sugar and flour mixed with a little water. Add the sliced tongue and boil about 15 to 20 minutes.
Fry bacon until crisp. Drain and set aside. Chop artichoke hearts to a pulp. Add all other ingredients. Stir well and season to taste. Chill and serve with corn chips.
Do not preheat oven. Place all ingredients in large mixing bowl. Beat all together at highest speed for 10 minutes. Do not underbeat! Pour batter into ungreased tube pan. Place in oven, then set temperature at 350°. Bake approximately 1 hour.
In skillet, cook hamburger and onion, stirring with fork until meat loses red color. Drain fat. Return to medium heat and add spices and flour and stir well. Add Worcestershire sauce and catsup or tomato sauce. Cook 30 minutes or until consistency suits your taste. If too thick, add water, a bit at a time. Spoon over toasted or untoasted buns.
Melt the caramels with the remaining 1/2 can of Eagle Brand milk. Add the pecans and spread this over the baked cake. Pour remaining batter over this and bake for 20 minutes at 325°. While the cake is still warm, top with the following.
Cook and stir chicken in hot oil in saucepan until browned. Add broth, water, vegetables and seasonings. Bring to boil. Reduce heat to low; cover and simmer 5 minutes. Stir in rice and parsley; cover. Remove from heat. Let stand 5 minutes. Serves 7.
Heat oven to 350°. Mix meat, rice, 1/2 cup water, onion, salts, garlic powder and pepper. Shape mixture by rounded tablespoonfuls into balls. Place in ungreased baking dish, 8 x 8 x 2-inch. Stir together remaining ingredients; pour over meatballs. Cover with foil; bake 45 minutes. Uncover; bake 15 minutes longer.
Combine first 7 ingredients. Bake at 325° for 1 hour and 10 minutes. Combine next four ingredients and use as topping. Add topping if desired before baking.
Combine oil, sugar and eggs. Stir in apples, nuts and flour. Add vanilla and stir (do not use mixer). Do not preheat oven. Place in cold oven for 65 minutes at 325°. For best results, use ring pan.
Raita is a yogurt dish served mainly with rice dishes. Grate or dice the cucumber. Combine everything. Mix well and serve chilled. May add diced tomatoes and onions.
If you do not have a rack, cook in microwave-safe dish. Put crackers in plastic bag and crush them with a rolling pin. A food processor or blender could also be used. Set aside.
Combine all ingredients but 1/4 cup cheese for the top. Bake at 350° for 30 minutes. Makes 3 cups dip.
Combine all ingredients, except 1 cup of crushed nuts. Mix well and shape into ball. Roll in nuts. Refrigerate until served.
Blend. Bake at 350° until done or toothpick comes out clean.
Place chicken in a baking pan. In a bowl, mix wine, soy sauce, oil, water, brown sugar, oregano and garlic salt. Pour mixture over chicken. Bake, covered, at 375° for one hour or until chicken is fork-tender. Serve with rice.
In a small bowl, with electric blender, at low speed, mix together sugar, mustard, poppy seed and salt. Add vinegar and onion juice. With beater at medium speed, beat 3 minutes, gradually beating in oil in a thin steady stream until thick. Store in tightly covered container in refrigerator. Serve over fruit salad. Makes about 1 pint.
Set power select on microwave at High. In 1 1/2-quart casserole dish, heat bacon and green pepper for 3 to 4 minutes or until bacon is crisp. Stir in remaining ingredients; heat, covered with wax paper, 3 to 4 minutes at High or until mixture is bubbly. Set power select at Medium-low. Heat, covered with wax paper, 10 to 12 minutes. Yield: About 6 servings.
In a large microwave-safe bowl, place the cream drops, peanut butter and margarine. Cover and microwave only long enough to melt the candy; do not overcook. Stir until well blended and spread in buttered dish. Cool and cut into squares.
Peel eggs and cut in halves lengthwise. Remove yolks and mash finely with a fork; stir in remaining ingredients. Stuff the egg whites with the mixture; garnish with finely chopped parsley or paprika. Refrigerate at least 1/2 hour.
Trim crust off each slice of bread. Roll each slice flat with rolling pin. Spread with wheeze whiz. Place 1 asparagus on each slice and roll up.	Bake at 350° for 10 minutes or until browned.
In a large skillet, cook meat until brown; drain. Add seasonings and water; simmer for 20 minutes. Spread bean dip over large 12 x 14-inch pizza pan. Sprinkle with cheeses; top with meat and chopped chilies and bake until bubbly. Arrange lettuce, tomatoes and tortillas around edge and serve.
Make like pie crust. Pat into 9 x 13 pan. Bake 15 minutes at 325°.
Mix all the ingredients together; beat for 5 minutes. Pour into a greased and floured pan; bake for 45 minutes in a 350° oven.
Cook to a firm ball stage the light brown sugar, butter, Karo syrup, salt and sweetened condensed milk. Add the vanilla and nuts. Pour into buttered pan. Cool. Cut into squares. Wrap each in wax paper.
This recipe won first place in the 1989 Indiana State Fair Land O Lakes Sour Cream Quick Bread Contest.
Mix together first 7 ingredients. Bake in 13 x 9-inch pan (needs to be cooled).
Grease and flour pans. In a large bowl, mix at low speed first 10 ingredients for 2 minutes. Stir in apples, raisins and nuts. Mix well. Pour into pans. Bake at 350° for 45 minutes. Frost with 2 cups whipped cream or serve plain.
Separate eggs. Beat egg white till soft peaks. In another bowl, beat egg yolk and add rest of the ingredients. Fold in beaten egg whites. Enjoy!
Place chicken in an ungreased baking dish. Top with tomatoes. Bake, uncovered, at 350° for 50 minutes. Spoon chili over each chicken breast and bake 10 minutes longer. Top with cheese and return to oven for 3 to 4 minutes or until cheese is melted. Yield: 4 servings.
Measure flour, sugar, baking powder and salt into bowl. Stir in remaining ingredients. Beat with rotary beater until smooth. For each crepe, lightly butter 8-inch skillet; heat over medium heat until butter is bubbly. Pour scant 1/4 cupful batter into skillet. Immediately rotate pan until batter covers bottom. Cook until light brown; turn and brown other side. May spread applesauce, strawberries, jelly or other spread and roll up and sprinkle with sugar.
Melt butter in pan and pour in rice; brown. Pour in water, onion soup mix and mushrooms. Bake 40 minutes at 350°. Bake, uncovered.
Saute mushrooms and onion in butter. Add flour and cook until smooth. Add cream slowly, then cheese and seasonings. Simmer until cheese melts. Cook green beans in salted water. Drain and mix with sauce. Add water chestnuts and top with slivered toasted almonds. Bake at 375° for 20 minutes.
Lay crackers on cookie sheet. Heat oven to 350°. Melt butter and brown sugar in saucepan. Bring to a boil and boil for 2 minutes. Add vanilla and stir. Spread over crackers and bake 10 minutes. Let cool completely.
*Amount depends on which brand you buy. Follow directions on package for preparation of mincemeat.
Combine all ingredients in a large bowl. Beat at medium speed of an electric mixer until frothy. Sprinkle with nutmeg. Serve immediately. Yield: 7 1/2 cups.
Brown hamburger and onion; mix together. Place Tater Tots on bottom of baking dish and top with mixture. Bake at 375° for 25 to 30 minutes.
Cook in crock-pot or on stove; simmer for 1 hour. The last 5 minutes add macaroni or rice to thicken. You can put anything you like or have leftover in it. The more veggies, the better.
Brown ground beef with salt, pepper, brown sugar and onion. Add tomato soup. Cook noodles; drain. Add chicken soup. Layer ground beef mixture and noodle mixture in a casserole dish with the processed cheese between the layers. Bake at 350° for 30 minutes.
Crumble your vanilla wafers in a 28 x 18 x 4-inch casserole dish. Chop bananas over the wafers. Mix the Eagle Brand milk, the vanilla pudding, the 2 cups milk and the Cool Whip. Put mixture over the bananas and wafers. Refrigerate.
Remove as much fat as possible from meat. Wash thoroughly. Braise meat in a large kettle. Add 1/2 cup water; add onion and green pepper and braise until onion and green pepper are transparent. Braise until meat sizzles, but is not burned. Add 2 tablespoons paprika; blend thoroughly. Add tomato sauce and peeled tomatoes and boiling water to cover mixture. Let simmer 2 hours. Add green beans, cut into 1-inch pieces and allow to simmer another 1/2 hour. Serve with rice.
Cook sugar, syrup, butter and salt for 5 minutes. Stir smooth. Remove from heat. Add milk and vanilla. Return to heat; bring to a boil, then remove.
Fry off the bacon chips. After washing the beans, cook in a mixture of wine, water, Louisiana hot sauce, mint, parsley, bitters and salt. Cook until tender, then place in roaster. Mix honey, ketchup, mustard, steak sauce and mustard seed and blend into beans in roaster. Strip with bacon on top. Cook at 350° for 4 to 6 hours. Keep open until not too juicy, then place cover on roaster.
Boil macaroni. Drain and put in large bowl. Add tuna fish, onions and celery. Put aside. Then in another bowl add mayonnaise, mustard, salt, pepper and sugar. Mix together. Then mix everything together. Serves 5 to 10.
Mix jello, sugar, marshmallows and hot water together. Chill in refrigerator. Mix cream cheese, pineapple and Cool Whip; add to jello mixture, beating well. Chill until firmly set.
In separate containers, add sugar to ice and milk. In another container, add sugar and ice to orange juice. When both containers are very cold, mix them with a very large spoon. Enjoy that drink.
Mix all until cheese melts. Put on party ryes on cookie sheet. Bake at 350 degrees for 10 minutes.
Put cornmeal in large bowl, add milk and eggs and stir well. Add all other ingredients as given in order. Bake in 3 greased 8 x 8 x 2-inch pans at 400°, about 35 minutes or until done. Can also be baked in muffin pans.
Saute rice and seasoning in bacon grease for 3 minutes. Add chicken broth, tomatoes and water. Mix well. Cover and cook for 20 minutes. Serve smothered with chili.
Core cabbage and submerge into salted boiling water. While boiling, loosen each cabbage leaf with a fork and when slightly tender, remove. If the leaves are too large, trim heavy vein and cut in halves or thirds.
Heat oven to 375°. Separate dough into 4 long rectangles. Place on ungreased 15 x 10 x 1-inch baking pan. Press over and 1-inch up sides to form crust. Seal perforations. Bake 14 to 19 minutes or until golden brown. Cool.
Cream together brown sugar, white sugar and oleo. Add egg and peanut butter. Beat until light. Stir in dry ingredients and vanilla. Roll into balls. Press fork marks across top. Bake at 375° for 10 to 15 minutes.
Wash green beans. Trim ends and remove strings; cut into 1 1/2-inch pieces. Set aside. Combine chicken broth, garlic and ground red pepper in a large nonstick skillet; bring to a boil. Stir in green beans; cover and cook over medium heat 5 minutes. Add pepper strips and onion; cook, uncovered, 5 to 7 minutes or until crisp-tender, stirring often. Gently stir in salt and pepper.
Saute butter and onion. Pour in ketchup, liquid smoke and the rest of the ingredients. Cook on low for at least 30 minutes. To less thicken, add a little water. Use just a "dab" of liquid smoke, or you will ruin it. You'll never buy bottled again!
Preheat oven to 350°. Melt 2 tablespoons butter/margarine in an 8 or 9-inch square or round baking pan. Sprinkle with brown sugar. Arrange drained pineapple slices in the butter brown sugar mixture in the pan. Prepare cake batter. Mix baking mix and sugar; add shortening, egg and 1/4 cup milk ad beat vigorously by hand for 1 minute. Gradually add remaining milk and vanilla and beat for 1/2 minute by hand. Pour batter over fruit and sugar mixture. Bake for 35 to 40 minutes; invert at once on serving plate. After 1 minute, remove pan. Makes 9 servings.
Layer asparagus, soup, cheese and French fried onions in a 1 1/2-quart casserole dish. Bake for 20 minutes in a 325° oven.
Boil water and add to jello and sugar. Let sit in refrigerator for 10 minutes. Drain pineapple and add to jello. When thoroughly mixed, add cottage cheese and Cool Whip. Mix thoroughly again and put back in refrigerator to firm up. Makes 6 to 8 servings.
Stir together lemonade, Cool Whip and condensed milk. Pour into prepared crust. Refrigerate overnight.
Drain first four ingredients, reserving 1/2 cup liquid. Heat almost to boiling the sugar, water, salt, oil, pepper, vinegar and liquid from vegetables. Cool and pour over vegetables. Refrigerate overnight or longer. Be sure to use Shoe Peg corn.
Cream 2 cups sugar and margarine. Add eggs and beat well. Add sour cream and vanilla. Sift flour, baking powder and salt and add to margarine. Mix 4 teaspoons sugar, pecans and cinnamon.
Mix all ingredients together, except potatoes. Add potatoes and pour in greased 9 x 9-inch pan. Top with corn flakes cereal and bake 45 minutes at 350°.
Heat oven to 350°. Mix shortening, 1 1/2 cups sugar and eggs thoroughly. Blend flour, cream of tartar, baking soda and salt. Shape dough in 1-inch balls. Roll in mixture of 2 tablespoons sugar and cinnamon. Place 2 inches apart on ungreased cookie sheet. Bake 10 to 12 minutes.
Mix all ingredients in given order and mix on high speed until smooth. Pour into a 10-inch pie pan that has been oiled. Bake at 350° for 35 to 40 minutes. This pie makes its own crust, filling and topping while baking.
Break lettuce into large bowl and add tomato wedges. Brown ground beef with onion and green pepper. Add seasonings to taste (salt, pepper and garlic salt). Over very low heat, heat cheese and mushroom soup until cheese is smooth, stirring occasionally. Sprinkle ground beef on top of lettuce and tomatoes, then crumble Fritos on top. Pour cheese sauce over salad and toss. Serve with hard rolls.
Preheat oven to 400°. Peel potatoes and cut into quarters lengthwise. In a large saucepan, heat 2 inches of water to boiling. Add potatoes and boil for 3 minutes. Drain. Dry potatoes on paper towels.
Heat oven to 350°. Grease a 9 x 5-inch loaf pan. Combine flour, sugar, baking powder, baking soda and salt in a bowl. With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Stir in berries. Whisk together buttermilk, orange juice, orange peel, vanilla and egg until blended. Stir into flour mixture just until dry ingredients are moistened. Spoon batter evenly into prepared pan. Bake 65 minutes until toothpick inserted in center comes out clean. Remove from pan immediately; cool.
Saute onions in margarine. Add soup mix. Mix all ingredients in large 9 x 13-inch casserole dish. Sprinkle with Parmesan cheese and bread crumbs. Bake at 350° for 1 hour.
Brown and drain the beef, sausage and onion; place in a 9 x 13-inch baking dish. On top of meat mixture, add beans and chilies. Add shredded cheese. Pour taco sauce on top. Bake at 350° for 20 to 25 minutes. Serve with taco chips and sour cream, if you like.
In a a large bowl combine flour, yeast, sugar and salt. Mix well. Heat milk, water and butter until warm (120 to 130 degrees; butter does not need to melt). Add to flour mixture. Add eggs. Using electric mixer, blend at low speed until moistened. Beat one minute at medium speed. Cover bowl with plastic wrap and foil. Refrigerate several hours or overnight. Pour on waffle iron and cook until browned.
Mix above ingredients together. Cool dough; roll into long thin logs. Chill. Slice 1/4-inch thick. Roll in white sugar; lay on cookie sheet. Bake at 350° for 8 to 10 minutes.
Preheat oven to 350°. Mix all wet ingredients together. In another bowl, mix all dry ingredients. Fold dry ingredients into wet ingredients. Do not overmix; if you do bread will not rise. Spray a 9 x 5 x 3-inch loaf pan with nonstick spray or use nonstick loaf pan. Pour batter into loaf pan and bake for 1 hour. Cool, slice and serve.