HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a medium saucepan, stir together the sugar and cocoa. Stir in the milk and butter. Cook over medium heat until boiling. Stir constantly. Boil for one minute. Remove from heat. Stir in peanut butter. Add oats and peanuts. Stir to mix well. Quickly drop mixture by rounded teaspoonfuls onto wax paper or foil. Cool completely. Store in a cool, dry place.
This is how to re-do messed up jelly. Measure jelly to be re-cooked. For each quart of jelly, measure 1/4 cup sugar, 1/4 cup water and 4 teaspoons of Sure-Jell. Mix pectin and water until boiling; add jelly and sugar. Bring to a rolling boil. Boil hard for 1/2 minute. Skim foam and pour into jars.
Combine carrots and celery in broth; cover and simmer until tender. Cook onion, green pepper and butter until tender. Blend in flour; add milk to this. Cook, stirring constantly, until it comes to a boil and is thick. Cook 2 minutes; add to broth mixture. Reduce heat and stir in cheese. Season to taste. Makes 6 small bowls.
Cook in heavy skillet for about 20 minutes on medium heat and approximately 20 minutes on simmer all ingredients except sour cream. Fold in sour cream just before serving.
Bring meat to a boil in large pan. When meat is about half cooked, add the carrots (sliced) and the onions and turnips (quartered). Cook until vegetables are about half done. Then add the potatoes (cut in quarters). Season with salt and pepper. Cook until the stew begins to thicken.
Beat eggs and add corn, salt, pepper and cracker crumbs. Heat evaporated milk, water and butter and add to first mixture, add sugar. Pour into greased 1 1/2 quart dish and sprinkle with nutmeg. Set in pan of hot water and bake at 350° for 1 hour and 15 minutes.
Combine sugar, soy sauce, and apple cider vinegar. Pour over wings. Bake at 350°. When done, top with finely chopped green onions.
Mix all ingredients together and put in 9 x 13-inch pan. Sprinkle chicken with Lawry's salt and lay on top. Bake at 350° for 1 hour.
Preheat oven to 375°. Dice potatoes (with skins); cook until tender. Mash with milk, butter, salt and pepper. Beat until potatoes are nice and fluffy. You may want to add more milk or butter.
Melt butter and spoon a little into a large, glass baking dish (to grease it). Arrange the apple slices in the bottom of the dish. Combine remaining butter and other ingredients and pour over apples.
Preheat oven to 350°. In a large bowl, combine sugar, flour, salt and eggs. Beat well. Add milk and corn. Pour into shallow baking dish. Add butter. Place dish in a larger dish with water. Bake at 350° for about 1 hour. The first 1/2 hour of baking, stir mixture every 10 minutes. Must set like custard. Remove from oven immediately when done.
Have all ingredients at room temperature. Sift flour once. Measure. Add sugar, baking powder, baking soda and salt. Add. Sift again. Stir in raisins. Combine eggs, buttermilk and oil. Add liquid mixture to dry ingredients and mix until flour is moistened. Turn into greased 9 x 5-inch loaf pan and bake in a 350° oven about 50 minutes to 1 hour. Remove from pan immediately and allow to cool thoroughly.
Combine carrots and water in 1 1/2-quart casserole. Cover with heavy-duty plastic wrap and vent. Microwave on High 5 to 10 minutes or until carrots are done, stirring once. Combine onion, butter and nutmeg in a small bowl; microwave on High 30 seconds to 1 minute or until onion is tender and transparent. Add next 4 ingredients and stir well; microwave on High 1 to 2 minutes. Add onion mixture to carrots, tossing gently to coat. Yields 4 servings.
Add the margarine, sugar, salt and raisins to the milk. Mix flour with a small amount of the milk. Add to the milk mixture. Heat almost to a boil. Pour over the bread crumbs and let stand about 5 minutes. Add the nutmeg. Mix well. Pour into a lightly greased 1 1/2-quart casserole. Bake at 350° for 50 to 55 minutes.
In a screw top jar, combine first 5 ingredients. Cover; shake until well blended. Chill until serving time.
Preheat oven to 350°. Coat a 2 quart casserole dish with cooking spray. Heat oil in a large skillet over medium heat. Cook onion in oil for 5 minutes, stirring frequently. Stir in the ground beef and basil, and cook and stir for 5 more minutes. Mix in the garlic, green beans, and tomatoes, and simmer for 5 minutes. Transfer beef mixture to prepared dish. In a mixing bowl, mix together the mashed potatoes, egg and water. Spread evenly over meat mixture. Bake in a preheated oven for 15 to 20 minutes, or until potatoes start to brown on top. Sprinkle with cheese, and continue cooking for 5 minutes.
Mix by hand pineapple, bananas and oil. Add all dry ingredients and mix well. Pour into a tube pan that has been greased and floured. Bake at 325° for 1 hour and 15 minutes or until well done. "Stays moist as long as it lasts."
Place 1/2 cup chocolate morsels in double boiler; bring water to boil. Reduce to low and cook until morsels melt. Set aside.
Drain mandarin oranges and pineapple; discard juices. Combine dry jello and dry pudding with cold water; bring to a boil. Boil for 5 minutes. Remove from heat and cool. Add Cool Whip to cooled mixture in large bowl; fold in oranges and pineapple. Pour into a mold or serving bowl and set. Refrigerate for several hours. Keep refrigerated.
Whip cream. Put layer of vanilla wafers in bottom of large shallow dish. Add layer of crushed pineapple with juice, layer of sliced banana and layer of whipped cream. Start again with layer of vanilla wafers, pineapple, bananas and cream. Make about 3 layers. Refrigerate and serve.
Preheat oven at 350°. Place pineapple slices in a greased and floured 10 inch tube pan. Place a cherry in the center of each slice. Sprinkle half of the walnuts around the pineapple. Prepare cake mix according to package directions; spoon batter over pineapple layer. Sprinkle with remaining nuts. Bake for 40 to 45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack to cool completely.
Mix jello in 2 cups boiling water until dissolved. Add peach pie filling and pineapple. Mix well. Pour in container and chill until firm.
Prepare fruit; add sugar and pineapple. Boil for 20 minutes; remove from heat and add Jell-O. Mix well. Pour into jars and seal.
Boil vinegar, sugar, mustard seed, celery seed and water for 1 minute. Let cool to lukewarm. Grate pepper and carrot; add to cabbage. Pour vinegar mixture over cabbage mixture. Mix and put into containers; freeze.
Cut biscuits into 4. Put sugar and cinnamon into a bag. Drop biscuits into bag and coat well. Grease a Bundt pan well. Drop biscuits into pan after coating with cinnamon mixture. When all pieces are in pan, put sugar cinnamon mixture back in measuring cup and add enough sugar to make a level cup. Then add 1 1/4 sticks margarine to mixture. Sprinkle over top of pan. Bake at 350° for 45 minutes.
Put sour cream, cream cheese and dry pudding mix into bowl and mix with electric mixer. Add creme de menthe flavoring to your taste and mix. Fold in 6 ounces of light Cool Whip and put into pie crust and spread rest of Cool Whip on top. Refrigerate.
Brown beef, combine with canned ingredients and taco seasoning and dressing and simmer. Do not drain any of the cans. Serve on corn chips, sour cream and cheese on top.
Combine all ingredients except eggs. Put in large bowl and refrigerate overnight. Before baking, add eggs. Put mixture in a 2-quart oblong Pyrex and top with buttered crumbs. Bake 1 hour at 350°.
Cut catfish in pieces, 2 x 1-inch. In first pan, put 1 cup flour and 1 1/2 teaspoons seasoning mix. In 2nd pan, combine milk, eggs and brown mustard. In third pan, combine 2 tablespoons plus 1 teaspoon seasoning mix with 1 1/2 cups flour and cornmeal.
Mix all ingredients, except lettuce, thoroughly. Arrange nests of lettuce on 6 plates and fill with mixture.
Dissolve yeast in water with wire whip. Add buttermilk, sugar, salt, melted shortening or oil and wheat germ. Mix with wire whip well. Add flour; blend with scraper. Cover and let double in size in warm area. Punch down and roll on floured pastry sheet. Cut with 2-inch cutter and place on buttered wax paper in container to refrigerate, covered with wax paper and foil.
Cream sugar, margarine, vanilla and egg until fluffy. Mix dry ingredients; slowly add to margarine mixture. Stir in zucchini and raisins. Spread in a greased 9 x 13-inch pan. Bake at 350° for 35 minutes. Frost or sprinkle with powdered sugar.
Combine apples, 2/3 cup sugar, 1/4 cup cider and lemon juice in a 10 to 12-inch Dutch oven. Cook, stirring until boiling. Reduce heat. Simmer uncovered, 3 minutes or until apples are almost tender, stirring occasionally. Stir together remaining cider and cornstarch. Add to apple mixture. Cook, stirring until thickened and bubbly. Keep warm. Combine flour, 1/4 cup sugar, baking powder and cinnamon. Cut in butter until mixture resembles coarse crumbs. Combine egg and milk and add to flour mixture, stirring just to moisten. Drop into 12 mounds on top of hot apple mixture. Bake at 400° for 20 to 25 minutes. Serve warm with ice cream. Makes 6 servings.
Preheat your oven to 350°. In a large bowl, place the cake mix and add eggs, mayonnaise and Irish cream; mix thoroughly. Fold in nuts, marshmallows and chocolate bits. Pour into greased 12-cup fluted tube or Bundt pan and bake at 350° for 45 to 50 minutes. Dust with powdered sugar before serving.
Put batter in greased loaf pan. Bake at 350° for 30 to 35 minutes.
Mix together ingredients. Place chicken or ribs in shallow pan; pour on sauce. Bake at 350° for 1 hour. Good on pork chops also.
Mix tuna or salmon, dressing, mustard, vegetables, seasonings and 1/2 cup bread crumbs. Form balls, roll in bread crumbs and refrigerate 30 minutes or longer. Heat skillet; add 2 tablespoons oil. When hot, flatten balls and cook on each side on medium to low heat until brown, about 5 minutes.
Cream butter or oleo with powdered sugar. Add flour and mix well. Pat evenly in a 13 x 9-inch pan. Bake for 20 minutes in preheated oven at 350°. Combine eggs, sugar and 1/3 cup flour, baking powder and lemon juice. Mix well or blend in blender. Pour over partially baked crust and bake 25 more minutes or until golden brown. Cool completely. Sprinkle with 1 tablespoon powdered sugar.
Mix all ingredients with mixer. Grease and flour a Bundt cake pan. Bake at 325° for 50 minutes. Cool for 10 minutes. Remove from pan and glaze.
Mix crumbs with melted butter and form a crust in a 9 x 13-inch pan. Bake crust. Cream the 1/2 pound butter and powdered sugar; add eggs and vanilla. Beat with mixer for 20 minutes. Spread mixture on crust. Place sliced bananas over cream mixture. Sprinkle drained pineapple over bananas. Whip one package of Dream Whip and spread on top of pineapple. Sprinkle nuts and maraschino cherries on top and refrigerate. Dip bananas in lemon juice so they don't turn brown.
Combine spaghetti sauce mix, tomato paste, tomato sauce and water in a medium saucepan. Bring to a boil over low heat. Remove from heat.
Combine flour, sugar and salt. Cut in the shortening to crumbly stage. Combine beaten egg, ice water and vinegar. Add to flour mixture and work to right consistency, but do not overwork. This will be adequate for several pies. It keeps well refrigerated or frozen.
Preheat oven to 350°. Prepare cake according to package directions. Pour 1/2 of the batter into a greased and floured 13 x 9 x 2-inch pan. Bake 15 minutes.
Grease pan. Sprinkle nuts on bottom. Arrange frozen rolls evenly over nuts. Sprinkle dry pudding over rolls. Melt butter; add brown sugar and cinnamon. Cover rolls with mixture. Place in cold oven overnight.
Caramelize the sugar and margarine. Add coconut, ground walnuts, sugar and flour. Mix. Add baking soda, vanilla and salt. Mix. Lastly add egg whites. Mix lightly. Drop by spoonful onto ungreased cookie sheet. Will spread. Bake for 15 minutes at 350° (watch carefully after 10 minutes). When cool, dip half of each cookie in melted sheet dark chocolate.
Salt and pepper chicken. Cover with water and simmer for about 1 hour. Remove chicken from broth and allow to cool. Save water and add additional water to broth and cook spaghetti.
In large mixing bowl, beat together all ingredients, except nuts. Eggs should be added one at a time. Stir in the chopped nuts. Pour into a greased 10 x 15-inch jelly roll pan. Bake at 350° for 35 minutes; remove from oven. Prick top with fork many times; pour frosting over it while cake is warm.
Boil chicken and remove bones, saving broth. Cook noodles in broth. Meanwhile, saute onions and pepper in butter. After spaghetti is cooked, save 1 quart of broth; discard the rest. Add Ro-Tel and Worcestershire sauce to the broth and noodles. Then add the cheese and cook until melted. Add the onion, peppers and deboned chicken. Bake at 350° for 30 minutes or until brown.
Cook the onions in the water until soft. Combine all the ingredients and cook for 30 to 40 minutes. Pour into hot, sterilized jars and seal immediately.
Simmer all ingredients together and serve hot. Remove spices. Refrigerate leftovers.
Mix orange Jell-O (dry) with cottage cheese. Stir in well drained fruits. Mix in Cool Whip.
In a paper bag, combine flour, salt, paprika and pepper. Add chicken pieces one at a time. Shake to coat evenly. Dip both sides of chicken in melted butter. Place chicken in a single layer, skin side down, in 13 x 9-inch baking pan. Bake 30 minutes at 400°. Turn chicken skin side up and bake 20 to 30 minutes longer or until chicken is tender.
Mix all ingredients well. Spray baking dish with cooking spray. Add mixture and bake 1 hour at 350°.
Stretch pie shells to cover bottom and sides of 9 x 13-inch baking pan. Crush onions with rolling pin. Sprinkle over shell (save some for top). Sprinkle cheese over onions. Beat eggs, milk, salt, seasoned salt and pepper together. Pour over onions and cheese. Sprinkle with reserved onions and cheese. Bake at 425° for 15 minutes. May be baked at 350° for 25 minutes. Remove from oven. Cut into squares. Makes 36 to 40 squares.
Preheat oven to 350°. Combine cake mix, pudding mix, club soda, eggs and oil, beat with mixer. Stir in cherries, pineapple and nuts with spoon. Pour into 3 cake pans (9 inch) and bake at 350° for 20 minutes.
Put bread in baking dish. Beat eggs, milk, sugar and salt together. Pour over bread. Add vanilla. Put dish in pan of hot water. Bake at 350° for about 40 minutes. Test by sticking in the middle with a knife. If the knife comes out clean, it's done.
Drain cherries; save juice. Cut cherries in half. Mix water with jello. When jello is dissolved, add enough water to cherry juice to make 1 cup. With mixer, soften cream cheese; add juice mixture to cheese and mix until smooth. Refrigerate jello to get syrupy. Add slowly to cheese mixture. Mix until smooth. Add cherries. Pour into mold. Refrigerate until set.
Sprinkle chicken with garlic salt and savory (or Creole seasoning). Spread each side of breasts with dressing and dredge in bread crumbs. Place in shallow 10-inch round baking dish (with thickest part of breast on outside). Cover and microwave on High 15 minutes or until tender. Turn dish 1/4 turn every 5 minutes. Makes 4 servings.
Split vanilla bean open on flat side. Cut into small pieces. Add brandy (use drinking alcohol only). Shake well and let stand 2 weeks.
Saute onion in butter 5 minutes or until tender. Remove from heat. Stir in sour cream and 1/2 cup cheese. Set aside. Combine cornmeal, sugar and dill weed. Stir well and set aside. Combine next 5 ingredients, stirring well. Add all at once to cornmeal mixture, stirring until blended. Pour batter into a lightly greased 8-inch square pan. Spread onion mixture evenly over top. Sprinkle with remaining 1/2 cup cheese. Bake at 400° for 25 to 30 minutes. Yield: 8 to 10 servings.
Mix all ingredients together. Bake in well greased muffin tins at 450 degrees until golden brown on top.
Put rice and corn in layers. Sprinkle with salt and pepper. Pour over this 1 can of tomato sauce and 1/2 can water. Put on top the onion and green pepper, then ground beef. Sprinkle with more salt and pepper. Pour over a second can of tomato sauce and 1/4 can water. Cover with bacon. Cover and bake about 1 hour at 350°. Remove cover and bake about 30 minutes or until bacon is crisp. Makes 4 to 6 servings.
Preheat oven to 350°. Heat oil in a nonstick skillet and saute the green chiles and onion over low heat for 2 minutes. Stir in tomatoes, garlic powder and oregano. Add salt if desired. Simmer uncovered about 30 minutes or until thick. Combine chicken and yogurt. Place in shallow 3-quart baking dish.
Melt together butter and chocolate. Cool. Add sugar and applesauce. Mix flour, spices, salt and soda together. Blend with applesauce mixture. Add nuts and raisins. Bake in 8-inch square, greased and floured pan. Bake at 350° for 50 minutes. Yield: 16.
Mix ingredients and put in baking dish. Sprinkle with 2/3 cup grated cheese and 1/2 cup crushed Ritz crackers. Bake 40 minutes at 350°.
Potatoes should be boiled in skins, then peeled and cubed. Cover with next 5 ingredients. Remove crust and cube bread; mix with other ingredients. Melt margarine and pour over top. Let set for a minute. Pour milk over top and sprinkle with corn flake crumbs. Use a 9 x 13-inch pan and bake at 350° for 45 minutes.
Slice cake twice to make 3 layers. Mix together the crushed pineapple with juice, instant pudding and 2 cups of Cool Whip. Spread this mixture between cake layers and also frost the outside of the cake with Cool Whip. Store cake in the refrigerator.
In double boiler, combine sugar, cornstarch and salt. Gradually stir in milk. Cook over medium heat. Stir often. Cook until thickened. Remove from heat. Stir moderate amount of mixture into egg yolks. Stir together quickly; return to hot mixture. Cook for 2 minutes, stirring constantly. Remove from heat. Add butter and vanilla. Stir until butter melted. Add coconut. Pour into pie shell. Cool.
Combine sugar, vinegar, flour and spices. Blend well with wire whisk; bring to boiling. Add vegetables. Bring to a boil. Simmer 15 minutes, uncovered. Ladle into prepared jars and seal. Great on hot dogs! Makes 6 pints.
Sift flour, salt, baking powder and sugar. Mix with corn meal. Combine eggs, milk and shortening. Add to dry ingredients. Stir just until moistened. Bake in wax paper lined 9-inch square pan in moderately hot oven at 400° for 20 minutes.
In skillet, saute green pepper, onion, garlic and basil in oil. Cook macaroni in boiling water with 1/4 teaspoon salt for 10 minutes or until tender. (Do not drain). Add green pepper mixture, canned soup and beans to macaroni and water. Mix well; heat thoroughly. Season to taste. Add lemon juice. Makes four servings.
Bring both pudding mixes and jello to a boil with water. Cool and add oranges and Cool Whip. Let set before serving.
Cook bacon until crisp. Drain bacon, reserving 2 tablespoons fat. Saute broccoli and onions in reserved fat. Crumble bacon. Add vegetables and bacon to combined remaining ingredients; mix lightly. Serve with additional cheese. Yield: 2 servings.
Sift into bowl the flour, baking powder, salt and sugar. Add shortening, 3/4 cup milk and vanilla. Mix 2 minutes. Add eggs and remaining milk; beat 1 minute longer. Bake at 375° for 35 minutes or according to pan size.
Mix the first 6 ingredients together. Add mixture to the hot dogs, sliced and browned in the vegetable oil until curled. Stir constantly until mixture thickens and hot dogs are coated. To serve, add the sliced green onion.
Mix egg yolks, sugar, flour and salt. Melt butter. Add cocoa, milk and vanilla. Cook pie mixture until it thickens. Pour into prepared pie crust. Beat egg whites stiff and fluffy. Add a little sugar and vanilla. Cover pie and brown in oven a few minutes.
Layer the following in a deep glass dish: lettuce, peas, celery, onions and sugar. Dollop mayonnaise on top. Cover with Saran Wrap. Refrigerate overnight. Next day add mushrooms and bacon bits. Toss.
Mix butter, sour cream, cream cheese and lemon juice. Add sugar and beat well. Then add toasted pecans. This is a great dip for all fresh fruits.
Boil potatoes in jackets until almost done; chill until very cold. Peel and shred with a grater. Melt margarine in double boiler; add cheese, a small amount at a time. Mix together the sour cream and milk; add to cheese mixture. Add onions and stir. Add salt and pepper to taste. Add the shredded potatoes. Put in casserole; bake at 350° for 45 minutes, uncovered. Serves 6.
Mix all ingredients except tomato juice and peppers in a bowl. You may wish to add a little water to make mixture easier to handle. Divide into 6 parts. Wash peppers and remove tops and seeds. Soften by dropping into boiling water for about 5 minutes. Remove and fill with meat mixture and place in shallow baking dish. Pour tomato juice over peppers and bake until tender, about 25 to 30 minutes.
Put all vegetables, except tomatoes, in food processor. Process until fairly fine. Drain well on paper towels. Mix with cream cheese and lemon. Add some mayo for proper consistency. Take 1/2 pita and put in a couple of tomato slices and fill with some of the vegetable spread. A slice of cheese is also good in this pita sandwich.
In a large pot, cook linguine until just tender. Drain and set aside. In a large skillet, heat stock over medium heat. Cut chicken into strips 1/2-inch wide and 3 inches long and add to stock. Separate onion slices into individual rings and add to stock. Cook for 7 minutes, stirring frequently. Add carrots, mushrooms, parsley and tarragon. Heat until chicken is cooked through, about 5 minutes. Add linguine and toss to combine. Heat until linguine is hot. Remove to a serving bowl or platter and sprinkle with cheese and scallions. Serve warm. Makes 4 servings.
Mix the first four ingredients together and bring to a boil. Using quart jars, place a teaspoon of salt in each jar. Pack chopped cabbage in	jars. Pour in hot mixture.	Run a knife around inside of jars to	be sure liquid comes to top. Seal jars and set in cool place.
Cut up and remove skin from chicken. Place in a large pan. Add water, salt, celery and onion. Simmer for 2 hours or until meat is tender. Remove chicken meat from the bone. Return chicken to stock. Bring chicken and stock to a boil. Add dumplings. Cover and boil gently 8 to 10 minutes (remove celery and onions from stock). This is a diabetic recipe. It is very good.
Sift dry ingredients. Heat oil and sugar together. Add eggs. Add dry ingredients and carrots. Add nuts and stir in. Pour in greased and floured cake pans. Bake at 350° for 35 minutes. When cool, frost with cream cheese frosting.
Mix the beer, sauce, sugar and garlic together in a bowl and set aside. Put brisket in baking pan, fat side up. Pour the sauce mixture over the beef and cover with foil. Bake at 325° for 3 1/2 hours, then remove foil and bake for another 1/2 hour. After the brisket has cooled slightly, remove fat and discard. Refrigerate and cool completely (can be overnight), then slice as thinly as possible. Cover slices of beef with sauce and microwave to desired temperature.
Mash squash and blend all ingredients, except cheese. Put in greased casserole dish. Top with cheese. Bake in 350° oven for 30 minutes.
Melt chocolate chips in oleo. Put in a large bowl with marshmallows and nuts. Divide coconut on two sheets of waxed paper. Pour mixture on coconut and roll, lifting the paper. Wrap and put in refrigerator for 24 hours.
Season pork cubes with salt and pepper. Brown in fat in large heavy saucepan. Combine water, sauerkraut, apple and onion; add to pork. Simmer 40 minutes. Place dumplings on top of sauerkraut. Cover pan; steam until done. Lift dumplings onto plate. Place sauerkraut in deep dish or platter. Cover with pork cubes; top with dumplings.
Have all ingredients at room temperature. Cook spaghetti; drain. Mix all ingredients with spaghetti immediately. Serve with more grated cheese, if desired.
Brown hamburger; cook celery and onions until tender. Mix all together mushroom soup, water and mixed vegetables in the bottom of baking dish. Mix cornbread mix according to directions. Pour on top and bake until the bread is done at 350°. Also good in an iron skillet.
Mix lemon and orange Jell-O with 2 cups boiling water. Stir in Seven-Up. Then add other ingredients. Stir and let chill.