HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place gelatin in mixing bowl. Add boiling water, stirring to completely dissolve. Cool. When it starts to thicken add remaining ingredients. Refrigerate. Serve on a bed of lettuce.
Tip: You can add chopped walnuts or salted peanuts to the cream mixture for another flavor.
Cook unpeeled potatoes in boiling water until almost tender. Peel and cut in thick slices. Place in a greased baking dish. Bring to a boil the sugar, salt, water and butter. Pour over the sweet potatoes. Bake in a 350° oven for 1 hour or until potatoes are clear and syrup is thick. Baste occasionally to prevent top layer from drying out.
Combine milk, egg yolks, sugar, butter and vanilla. Add beaten egg whites last. Bake in oven at 375° for 45 minutes. Bake over pan with hot water.
Combine greens, zucchini, carrot and peanuts; toss. Pour dressing over salad; toss. Serve.
Combine 1 cup water and sugar in a small saucepan; cook over low heat. Cool. Stir in pineapple juice, 3 cups water and next 2 ingredients. Cover and chill. Just before serving, stir in carbonated beverage. Serve over ice cubes. Yields 3 quarts (85 calories, 0 fat) per 6 ounce serving.
Combine all ingredients; mix well. Chill for 2 or 3 hours before serving. Spread thick on assorted crackers.
Cut off top of tomatoes. Scoop out and put in blender until smooth. Add all other ingredients and bake at 350° for 30 minutes.
Combine butter, Worcestershire and salts in a 3-quart casserole. Microwave 45 seconds on High to melt butter. Add remaining ingredients, tossing thoroughly until well coated. Microwave 3 to 4 minutes on High, tossing every 1 1/2 minutes to distribute seasoned butter. Cool and store in airtight container.
Brown chicken, if desired. Add celery and chicken soup. Bake at 350° for about 1 1/2 hours.
Cut potatoes in half; remove potato filling. Put potato filling in bowl, adding above ingredients. Refill potato shells. Sprinkle more cheese on top of potatoes. Sprinkle with paprika. Bake at 400° for 30 minutes.
Combine all ingredients into oblong dish. Freeze 4 or 5 hours. Remove 30 minutes before serving.
Combine 1/4 cup of the orange juice and sugar in a pan. Bring to a boil over low heat. Boil 1 minute and then add remaining orange juice and the margarine and orange peel. Stir until well mixed.
Drain strawberries. Cut frozen angel food cake in half. Cut halves of cake in half again. Mix powdered sugar with enough milk to make spreading consistency. Divide powdered sugar mixture in half. Add green food coloring to 1/2 to make pale green color. Add yellow food coloring to other half to make pale yellow color. To green coloring, add mint flavoring and to yellow coloring, add lemon flavoring. Spread green mint flavored icing on top of 1 layer of cake, then stack another layer of cake on top. Mix strawberries and whipped topping together; spread some on second layer of cake. Stack another layer on top of that. Spread yellow lemon flavored icing on third layer, then top with last layer of cake. Spread remaining strawberry mixture over and around cake. Keep frozen until ready to serve.
Mix together all ingredients. Pour into 9-inch unbaked pie crust. Bake at 350° for 30 minutes.
Beat eggs. Add oil, sugar, vanilla and zucchini. Mix lightly with remaining ingredients. Bake 1 hour at 350°. Makes 2 loaves.
Combine bread crumbs, ground beef, 1/2 cup onion, salt, pepper and milk. Make into balls and place into baking dish. Combine vinegar, sugar, ketchup, water and 1/2 cup of onion to make sauce. Set aside half of this mixture to use later. Pour 1/2 of mixture over meatballs and bake at 375° for 45 minutes. Pour other half of mixture over meatballs after taking out of oven.
Bring pineapple to boil; pour jello in and let stand until dissolved and cool. Add buttermilk and Cool Whip. Mix and chill.
In a bowl, stir together the brown sugar, 1/2 stick melted butter, graham cracker crumbs and peanut butter until mixture is smooth. Chill the mixture, covered, for 1 hour or until it is firm enough to form into balls. Form teaspoonfuls of the mixture into balls and transfer the balls as they are formed to a baking sheet lined with waxed paper.
Cook in large pot for 20 minutes or more the bouillon cubes, water, celery and onion. Add the potatoes, carrots and bag of frozen vegetables (thaw and drain before adding) and cook until tender. Add the cream of chicken soup and Velveeta cheese. Simmer slowly, stirring often, until cheese is melted. Enjoy.
Cook sugar, syrup and water on high until a rolling boil; turn down. Cook to soft ball stage, then pour hot syrup into 2 beaten egg whites. Pour slowly. Add vanilla. Put chopped pecans in candy; stir until it cools and gets thick. You have to work quickly. It helps to have someone help dip it with teaspoons onto wax paper.
Mix vanilla pudding according to instructions on box but use 1/4 cup less milk. Add sour cream and half (8 ounces) whipped topping. Mix well.
Mix peaches with 1 cup sugar. Put oleo in deep cake pan and melt oleo in oven. Stir up batter of 1 cup sugar, flour, baking powder, salt and milk. Pour over melted oleo. Do not stir. Put peaches on top. Bake about 1 hour in 350 degree oven or until golden brown. Batter rises to top during baking.
In a punch bowl, mix Kool-Aid, ginger ale, orange juice and lemonade. Add the sherbet with ice cream scoop.
Saute onion, carrots and celery. Add flour and cornstarch until smooth. Cook 1 minute, stirring constantly. Gradually add milk and chicken broth. Cook over medium heat, stirring constantly, until thick and bubbly. Stir in baking soda and cheese. Reduce heat. Stir until cheese melts.
Bake your favorite sheet cake. Before cake cools completely, spread with cream cheese. Add in layers the vanilla pudding, crushed pineapple, Cool Whip, cherries and pecans. Store in refrigerator. Keeps well for 3 or 4 days.
Melt sugar, syrup and butter in saucepan. Bring to a boil, stirring occasionally. Boil 5 minutes and remove from heat. Add soda, salt and tartar. Mix quickly. Pour over popcorn and mix thoroughly. Place in 2-inch deep pan and bake at 200° for 1 hour. Turn out on wax paper and cool. Break apart and store in tightly closed container.
Mix all together. Bake in a 9 x 13-inch pan or Bundt pan at 350° for 30 minutes.
Mix first 5 ingredients. Melt 1 stick margarine and pour over 1/2 package Pepperidge Farm cornbread stuffing. Put layer of crumbs and layer of mixture. Bake 1 hour at 350°.
Brown ground beef and set aside. Chop onion, celery and bell pepper. Saute with minced garlic in remaining juices. Combine meat with mixture and spices. Simmer for 20 minutes. Cut lettuce coarsely and dice tomatoes. Toss together in a large bowl and add slightly crushed Fritos.
Place meat and onions in 10-inch skillet. Cook until beef loses pink color. Drain. Spread soup over beef. Add noodles, zucchini and seasoning over beef. Simmer, covered, until noodles are done. Stir in sour cream and warm through.
Sprinkle tenderizer on both sides of chuck roast and let stand 1 hour. Salt and pepper both sides of roast. Broil like a steak in oven at about 350°.
Combine all ingredients except ginger ale. Freeze to slush. Add ginger ale just before serving. Yields 15 to 18 servings.
Heat together all ingredients, except onions and green peppers. Grill 24 ounces sliced onion and 12 ounces sliced green peppers. Cook until onion is transparent; set aside. Serve with 1 (10-inch) tortilla, 2 ounces meat mixture, 1 ounce grilled onions, 1/2 ounce grilled green peppers, 1/4 ounce chopped tomato, 1/4 ounce shredded lettuce, 1/4 ounce shredded cheese and 1/4 ounce sour cream. Wrap in the tortilla.
Cream butter, sugar and honey. Mix the next 4 ingredients together. Add to butter mixture. Alternate with water. Mix well and then let it stand for 30 minutes. Flour tabletop and roll out dough to 1/4 to 1/2-inch thick. Cut into 2-inch squares, using a serrated knife or use cookie cutter for fun shapes. Place crackers on oiled cookie sheets. Bake for 10 to 20 minutes at 350°. Makes 3 dozen crackers.
Cream together the sugar and oleo; add eggs one at a time. Stir in pineapple and fold in bread cubes. Bake for 20 to 30 minutes at 350° in an ungreased 1 1/2-quart casserole.
Preheat oven to 375°. Remove and save 1 tablespoon sugar. In small bowl, combine remaining sugar and cornstarch. In large bowl, toss peaches and lemon juice. Add sugar mix, melted butter and extract. Turn into 8-inch round or square baking dish. Roll pastry to 9-inches. Cut slits near center. Place pastry over filling; turn under edges, seal and flute. Sprinkle (saved) 1 tablespoon of sugar and almonds on top. Bake 45 to 50 minutes or until golden brown on top. Cool on wire rack.
Prepare macaroni and cheese as directed. Drain and add tuna. Add and stir in Miracle Whip. Finely chop the onion and stir in. Add peas. Pour ingredients into an 8 x 8-inch casserole dish. Place cheese slices on top of dish. Bake at 350° for 10 minutes. Quick and easy. Kids love it.
Beat eggs; add cornstarch, sugar, salt and melted margarine. Next, add milk and corn. Put in buttered baking dish (7 1/2 x 11 1/2-inch). Bake 1 hour (or more if needed) at 350°.
Brown ground turkey and drain. Return to pan; add garlic salt, sugar and tomato sauce. Cover and simmer for 10 minutes. Cook egg noodles and drain. Mix cream cheese, Cheddar cheese and sour cream. Layer in 13 x 9-inch dish as follows: egg noodles, cheese mixture and meat sauce. Sprinkle with Parmesan cheese. Bake at 350° for 20 to 30 minutes. Serves 6 to 8.
Cut beef tenderloin into strips. In oil in heated skillet, brown meat 2 to 4 minutes. Remove meat from skillet. Add sliced mushrooms; cook 2 to 3 minutes. Remove mushrooms. Add sherry and beef broth; bring to boil. Cook, uncovered, until liquid is reduced to 1/3. Stir in sour cream and salt. Stir in meat and mushrooms. Cook slowly until heated through; do not boil. Serve over noodles.
Cook chicken, skin and remove from bones. Place in buttered dish. Put Swiss cheese over chicken. In a bowl, mix soup, milk and mayonnaise. Add frozen mixed vegetables. Top layer is stuffing mixed with 1 stick butter. Bake at 350° to 375° for 1 hour.
Sift sugar and cocoa together. Mix until blended. Add water, vinegar, oil and vanilla. Bake at 350° for 30 minutes.
Cream together shortening and sugar. Stir in egg, molasses and vinegar. Sift together remaining dry ingredients. Mix together and chill overnight. Roll out on floured board, making them 1/4-inch thick. Cut into gingerbread people and bake on greased sheet at 375° for 8 to 10 minutes.
Scald 2 cups milk; pour over soft bread crumbs (cool). Add next 6 ingredients. Pour in casserole set in pan of hot water. Bake at 350° for 1 hour or until inserted knife comes out clean.
Layer cooked chicken in 13 x 9-inch baking dish. Mix soups (undiluted) with mayonnaise, water chestnuts and pepper. Layer over chicken. Layer asparagus on top. Sprinkle crushed crackers on top. Bake at 350°, covered, for 30 minutes and, uncovered, for 15 more minutes.
Brown meat and onion; drain. In slow cooker, combine rest of ingredients with 1 can of water. Add meat and onion; bring to a boil. Reduce heat and simmer for about 3 hours.
Wash and drain sauerkraut. Mix sugar, salad oil, vinegar and water well. Pour over salad and marinate overnight. Drain before serving.
In skillet, saute mushrooms, crab meat and broccoli with salt and pepper in margarine or butter. Place this mixture in center of flat tortilla. Sprinkle cheese on top and roll. Continue until all tortillas have been filled. Place in oblong pan. Spread soup (sour cream may be added to soup for a creamier texture) over all tortillas and bake at 350° for 30 minutes.
Brown hamburger and sausage; drain. Reheat and add Worcestershire sauce, garlic powder, oregano powder and Velveeta cheese. After cheese has melted, spoon and pat on pumpernickel bread (will take 2 packs of bread). Bake at 325° for about 5 minutes until cheese is melted. Great for get-togethers!
In a medium size saucepan, combine first 5 ingredients over medium to low heat. Stir constantly, until everything is melted and blended well together. Set this mixture aside.
Combine all ingredients. Chill. Serve with crisp crackers. Makes one cup dip.
Make desired quantity proportioned as listed. Wrap quail in bacon and grill slowly, applying the sauce continuously.
Blend on puree in blender all ingredients until smooth. Cover and refrigerate 1 hour. Serve with zucchini fritters.
Put first 5 ingredients in pan. Cook until done; drain and set aside. Remove bay leaves. Soften cream cheese; blend in mayonnaise, dry mustard, Worcestershire sauce, garlic powder, Old Bay seasoning and green pepper. Carefully season with salt and pepper. Fold in fish and put in a casserole. Sprinkle 1 teaspoon Parmesan cheese on top. Dot with butter. Bake at 350° for 20 to 25 minutes.
Prepare cake; pour 1/2 batter in greased 9 x 13-inch pan. Bake at 350° for 20 minutes. Melt caramels with margarine and milk in saucepan over low heat. Pour over baked cake. Sprinkle with chocolate chips and nuts. Spoon remaining batter over caramel layer. Bake at 250° for 20 minutes, then at 350° for 10 minutes.
In a medium saucepan, cook onion in hot margarine or butter until tender but not brown. Add corn, broccoli, carrot and water. Bring to boiling; reduce heat. Cover and simmer for 10 minutes, or until vegetables are tender. Stir in soup, milk, cheeses and pepper. Cook and stir over medium heat until cheese is melted and mixture is heated through. Makes 4 side dish servings.
Mix and bake in greased loaf pan for 1 hour at 375°. Top with butter. Cool in pan 1 hour before taking out.
Mix sugar, oleo and eggs. Then add brown sugar, salt, pet milk, soda, flavoring, then mix with dry ingredients of flour, nutmeg and cream of tartar. Use more nutmeg if using more flour. Use cookie cutters for shapes. Bake at 350° for 10-12 minutes. Cool on rack. Frost when cool.
Combine onion, salt and cottage cheese. Beat well with mixer. Chill several hours. Stir in 1 tablespoon finely chopped pimiento or parsley. Serve with celery or carrot strips.
Spray a 9 x 9-inch pan with cooking spray. Heat marshmallows in margarine until melted and smooth. Remove from heat. Add vanilla. Add cereal by cupfuls and stir until cereal is evenly coated. Press into 9 x 9-inch pan and cool. Cut into squares.
Beat eggs, oil, sugar and vanilla until thick. Stir in the rest; blend well. Bake for 1 hour at 350°. Makes 1 (10-inch) tube pan or 2 loaves of bread.
Put popped corn in a large paper bag. In a 4-cup microwave-safe measure, mix rest of ingredients, except soda. Microwave on High for 2 minutes. Stir in the soda. Pour mixture over corn in sack. Microwave on High for 90 seconds. Shake. Microwave another 90 seconds; shake. Microwave for 40 seconds; shake. Tear sack open; stir until cool. Store in airtight container.
Pound flour mixture into meat, brown. Add remaining ingredients and simmer 1 1/2 hours.
Put in saucepan and cook 2 minutes. Stir. Knead and store in an airtight container.
Simmer fish in 2 cups water for 15 minutes. Drain off and reserve broth. Remove skin and bones from fish. Saute the diced pork in a large pot until crisp. Saute onions and pork fat until golden brown. Add fish, celery, potatoes and bay leaf. Measure reserved fish broth, plus enough boiling water to make 3 cups liquid. Add to pot and simmer 30 minutes. Add milk and butter and simmer for an additional 5 minutes or until well heated. Season with salt and pepper. Makes 8 servings.
Cream the first 3 ingredients together; add egg yolks and mix in the dry ingredients one by one, alternating with butter and milk. Add the coconut, pecans and cherries. Fold in the egg whites. Pour the mixture into 3 (8 x 10-inch) round cake pans and bake in a 350° oven for 40 minutes. Layer the cake with the frosting and decorate with well drained cherries and pecan halves.
Heat oven to 400°. Stir cut margarine into hot water until melted. Add stuffing crumbs, red pepper and egg; stir until moist. Spoon stuffing evenly over chicken. Roll tightly; secure with toothpicks. Place in greased 9-inch square baking dish. Brush with melted margarine. Sprinkle with pepper. Bake 30 to 35 minutes or until cooked through. Heat soup, water and dill in saucepan. Serve over chicken.
In a small bowl, mix the bananas, mashed with a fork and the eggs. In a large bowl, cream the butter and sugar. Add vanilla, eggs and bananas. Add flour, cinnamon, soda and salt and mix well. Add nuts, raisins and, if needed, a bit more flour. Drop on oiled cookie sheet. Bake 12 minutes at 375°. Remove from pans with broad spatula while warm. Makes 4 dozen.
Combine rice, sugar, milk, salt and butter. Bring to a boil, reduce heat and cook for 20 minutes.
Mix sugar, orange juice, pineapple juice and kool-aid together. Put in large punch bowl. Add ice ring and ginger ale. This is a fast punch that is really good.
Brown meat. Add seasonings and soup. Heat slightly. Add 3 or 4 slices of cheese. Heat until melted. Put on buns open face and put under broiler until cheese bubbles. Also makes good pudgy pies for campers.
Combine fruit juices, frozen concentrates and sugar; chill thoroughly. Add chilled ginger ale and carbonated water just before serving; pour over large block of ice in punch bowl. If desired, float a flower on ice and garnish punch with mint leaves. Small pieces of dry ice may be added to chilled punch in bowl; the punch will have white smoke rising from bowl and will bubble in an unusual way. Yield: 35 to 40 servings.
Mix together. Salt and pepper to taste. Put pats of butter on top. Bake about 1 hour in a 350° oven.
Preheat oven to 375°. Grease cookie sheet. Combine cake mix, eggs, oil and lemon juice in large bowl. Beat on low speed; add nuts. Shape into 1-inch balls. Place on cookie sheet 1-inch apart. Bake 6 to 7 minutes or until light brown. Cool 1 minute. Dust with 10x sugar.
In small bowl, combine buttermilk, butter and eggs until blended. In large bowl, combine flour, sugar, baking powder and salt. Add buttermilk mixture, stirring until flour mixture is just moistened. Fold in blueberries. Spoon batter into greased muffin cups, filled 2/3 full. Bake in preheated 400° oven for 20 minutes. Serves 18 muffins.
Heat lard in good sized iron pot. Chop onions, garlic, bell pepper and celery; fry. Brown with flour. Add seafood and water according to pot. Add thyme and bay leaves and let simmer.
Mix together and drop in patterns on hot griddle. Fry until brown. Turn and brown other side.
Let sugar set over egg whites until melted. Stir. Add flour and baking powder. Bake at 325° for 1/2 hour.
Place beef, pork, onion, salt and pepper in a deep pan. Add water to cover meat. Bring to a boil. Cover and lower heat to simmer. Continue cooking for about 6 hours, making sure that there is always just enough water to cover the meat. After 6 hours, season to taste. Crush crackers and add to the meat, a little at a time, until thickened. Prepare pie crusts (enough for 4 pie tins). Fill with meat mixture and add top crust. Bake at 325° until top crust is golden brown. Makes 4 large pies. Recipe may be cut in half.
Mix pudding with milk and beat for 2 minutes. Fold in Cool Whip. Spray 13 x 9-inch pan. Line with graham crackers. Spread half of pudding mixture on crackers. Cover pudding with crackers. Spread remaining pudding on crackers. Cover with crackers. Spread frosting on top layer of crackers. Refrigerate for 3 hours before serving. Refrigerate leftovers.
Add enough broth to make soupy. Stir well. Pour into greased pan. Bake at 350° for about 1 hour. May add a can of oysters.
Mix sugar, flour and chocolate together. Add the milk, butter, beaten egg yolks and vanilla. Cook in top of double boiler until thick. Put in unbaked pie shell and brown shell. Makes 2 pies.
Cook chicken, onion and garlic in margarine until onion is wilted. Add remaining ingredients, except flour, sour cream and noodles. Cook and simmer 20 minutes.
Sift together dry ingredients. Add nuts and raisins. Stir to coat. In a separate bowl, beat together oil, milk and eggs. Add pumpkin. Combine liquid and dry ingredients until moistened. Pour into 30 paper lined muffin cups. Bake at 400° for 20 minutes or until toothpick removes clean.
Brown beef, bell pepper, garlic powder, onion, salt and pepper in skillet. Drain off fat. Pour into baking dish. Add tomato paste, soup and Italian seasoning. Arrange biscuits on top. Bake at 400° for 30 to 35 minutes until biscuits are done.
Preheat oven to 350°. Lightly grease a 10-inch pie plate. Toss hot spaghetti with olive oil. Combine eggs and 1/2 cup Parmesan cheese. Stir into spaghetti. Pour spaghetti mixture into prepared pie plate and form into a crust. Spread Ricotta cheese over spaghetti. Top with spaghetti sauce. Bake, uncovered, 25 minutes. Top with Mozzarella cheese and bake 5 minutes. Remove from oven; sprinkle with 1/4 cup Parmesan and cool 10 minutes. Cut into wedges. Serves 6.
Brown together beef, onion, parsley, salt, garlic powder and oregano. Make pie crusts. Mix together bread crumbs and Parmesan cheese.
Mix first 5 ingredients. Mix well with fork. Drain olives on paper towels. Shape a thin layer of cheese mixture around each olive. Place on ungreased cookie sheet. Bake at 425° for 8 to 10 minutes. (May use cocktail onions instead of olives.)
Preheat oven to 325°. In a nonstick skillet, cook hamburger meat, onion and green pepper until no longer pink; drain. Blend in tomatoes and tomato paste. Simmer for 5 minutes. Remove from pan. Keep warm.
Dissolve jello in cups of boiling water and add pie filling. Add pine apples; with the juice. Chill until set.
In a large skillet, cook on medium-high heat the desired number of pork chops (our family prefers thin-sliced boneless chops) until browned on both sides. Season with salt and pepper to taste. Pour 1 cup apple juice over chops. Reduce heat to low. Cover and simmer approximately 45 minutes until pork chops are glazed. Turn pork chops over and glaze the other side with remaining juice in the pan, about 1 to 2 minutes. If desired, serve with slices of cooking apple (any variety).
Combine the first 6 ingredients. Saute in butter the remaining ingredients. Boil 2 cups raw whole wheat macaroni in salted water until done. Drain and butter. Combine all ingredients. Bake in buttered casserole, covered, at 350° for 40 minutes.
Dissolve jello in 2 cups boiling water. Add 1 pint of orange sherbet (while still warm). Stir until melted. Add mandarin oranges (drained) and the pineapple with the juice. Mix all together and refrigerate.
Mix all ingredients and pack into loaf pan. Bake at 350° for 1 to 1 1/2 hours. Serve hot or cold. Makes 8 servings.
Blend cream cheese and milk. Stir in beef, onion, chives, green pepper, pepper and sour cream. Put in an 8-inch pie plate. Sprinkle 1/4 cup chopped walnuts or pecans on top. Bake for 15 minutes at 350°. Serve hot with crackers or chips. Can be frozen, uncooked. Double ingredients for 9 to 10-inch pie plate.
Cream together cream cheese and peanut butter. Add powdered sugar; mix well. Fold in Cool Whip. Spread in pie shell. Refrigerate.
Mix all ingredients together with mixer and sprinkle pepper on top. Serve with assorted crackers.
Wash chicken and place, skin side down, in baking dish. Mix the remaining ingredients and pour over chicken. Bake 1/2 hour at 350°, turn chicken and bake an additional 1/2 hour.
Mix crackers and walnuts; set aside. Combine egg whites, sugar, vanilla and baking powder and add to cracker mixture. Pour into 9-inch pie plate. Bake in 350° oven for 30 minutes. Cool about 6 hours. Top with whipped cream and sprinkle with nuts (makes its own crust).
In a bowl, combine carrots and raisins. Mix thoroughly. Set aside. In a small bowl, combine mayonnaise, yogurt and lemon juice. Stir to mix well. Pour over carrot-raisin mixture and mix well. Chill 1 hour before serving.
Soften cream cheese; add salad dressing. Blend together. Add pineapple and cherries. Beat whipping cream. Add to cream cheese mixture. Add marshmallows. Put in mold or cupcake pans. Cover and freeze.
Chop eggs and add all the ingredients; fill buns. Wrap in foil; heat 30 minutes at 250°. Serve hot. May be made ahead and refrigerated. Serves 4 to 8.