HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring to boil 1 1/2 cups applesauce and 3/4 cup water. Add jello; apricot is great, raspberry is good, too. Stir well; add pineapple (no need to drain). Add remaining applesauce. To keep the sugar content low, I use unsweetened applesauce and sugar-free jello.
Drain potatoes and mash well. Add vanilla, flour, margarine, egg and sugar. Make small balls and put a marshmallow in center of each ball. Roll in coconut. Place on greased baking dish and bake in 350° oven for 10 to 15 minutes.
Mix together first 7 ingredients. Put in large pan. Melt butter. Mix with potato chips. Spread on top. Bake at 350° for 1 hour and 15 minutes.
Combine last 5 ingredients. Pour over cereal and stir. Cook 2 hours at 200°.
Mix cream cheese, 1 tablespoon half and half and whipped topping. Whip together. Spread on bottom of crust. Pour 1 cup half and half and add pudding. Wire whip and let stand 3 minutes. Stir in pumpkin and spices. Spread over cream cheese layer. Chill 2 hours. Top with whipped topping and nuts (optional).
Mix ingredients and pour over crackers. Bake at 200° for 1 hour. Stir every 20 minutes.
Slice cucumbers and onion. Toss with a dressing of remaining ingredients. Refrigerate for at least 2 hours before serving.
Mix butter and sugar until creamy. Add eggs. Sift dry ingredients and add to other mixture alternately with milk. Fill muffin tins 1/2 full. Bake at 350° for 25 minutes. Brush with melted butter. While hot, sprinkle with sugar and cinnamon. Makes about 12.
Combine all ingredients. Spoon into buttered shallow 3-quart casserole. Bake at 350° until bubbly (about 1 hour).
Boil chicken breasts until tender (1 hour). Cool, deskin, debone and cut into bite-sized pieces. Set aside. Saute onions and butter. Add remaining ingredients except asparagus and almonds. Simmer until cheese melts. Add chicken and asparagus. Put into a 3-quart casserole and top with almonds. Bake at 350° unti bubbly (about 30 minutes).
Cream shortening until fluffy. Gradually add sugar and cream cheese making sure mixture is smooth. Beat in egg yolk, vanilla, and flour. Use a cookie press or chill until firm, roll and cut with decorative cutters. Decorate for the holiday. Bake at 375° for 15 minutes. Yield 3-4 dozen.
Boil water. Stir in Jell-O and sugar until dissolved. Add pineapple juice and water. Freeze. Makes a gallon of frozen slush base. Scrape and serve with 7-Up.
Mix thoroughly. Store in an airtight container. Use 1/4 cup of mix to a cup of boiling water.
Bone raw fish and run through food chopper. Add vegetables, salt and pepper. Stir in milk, crumbs and egg. Mold into loaf and bake, uncovered, in fairly hot oven for 1/2 to 3/4 hour. Serve accompanied with sauce.
Cream butter with 7/8 cup of sugar. Add well beaten egg, then the milk and vanilla. Mix the dry ingredients together and add alternately to the milk mixture, beating thoroughly.
Saute the veggies in bacon drippings. Mix the soup and the milk and evaporated milk together and heat; add the sauteed veggies and heat through; don't boil. Serve in big soup cups. Makes 3 large soup cups or 4 small ones of chowder. Crumble bacon atop each as you serve the soup.
Combine instant tea powder and the cold water; stir until the tea is dissolved. Add sweetener, orange juice and lime juice. Mix thoroughly. Chill. Serve over ice in tall glasses. Makes 6 servings. Garnish with orange slices and fresh cranberries.
Mix first six ingredients together and pat one-half of mixture into 9 x 13 pan. Melt caramels with evaporated milk. Pour over crust. Sprinkle nuts and chocolate chips over caramel mixture and top with remaining crust mixture. Bake at 350° for 15 minutes.
Dissolve Jello in 2 c. boiling water. Add the cherry syrup plus enough cold water to make 1 1/2 c. Put in the refrigerator to thicken. When partially set, add the cranberry sauce, cherries, cut in half, and the nuts, apples and marshmallows. Mix well. Refrigerate until set. This keeps well and can be made ahead.
Grease a 9 x 13 x 2 1/2-inch casserole dish. Cook noodles; drain well. Make layer of noodles, layer of sauce, 1/2 cottage cheese, 1/3 of the nuts, layer of spinach, layer of Mozzarella and Parmesan, layer of sauce and layer of noodles. Repeat. Top with cheese and nuts.
In a large mixing bowl, sift together the flour, salt, baking powder, cinnamon and nutmeg. In a small bowl, whisk together the eggs, oil and orange juice and add to the flour mixture. Before the flour and liquid ingredients are completely combined, fold in the blueberries, stirring gently. Fill well-greased muffin tin about 2/3 full. Bake in a preheated 400° oven for 20 to 25 minutes. Makes 12 muffins.
Heat oil in large skillet over medium heat. Add chicken, onion and pepper. Cook and stir until chicken is done. Add broth and tomatoes; bring to a boil. Stir in rice and cover. Simmer for 10 minutes. Remove from heat. Let stand 3 minutes. Makes 4 servings.
Mix all ingredients well. Refrigerate for several hours before serving. Vegetable may be changed to your favorites.
Mix rice, water, juice and salt just to moisten in pan, then bring to quick boil. Cover and simmer 5 minutes. Add marshmallows, fruits and nuts. Cool to room temperature or in fridge. Fold in the cream. Chill at least 1 hour.
To make pizza crust: Spread rolls on greased jelly roll pan. Bake crust according to package directions.
In a 1 qt. heavy saucepan, combine sugar and corn syrup with 1/2 c. water, over low heat cook stirring until sugar is dissolved. Cover, cook 1 minute or until sugar crystallize on the side of pan melts. Uncover and bring to boil without stirring. Cook to 238° on candy thermometer or until a small amount in cold water forms a SOFT ball. Meanwhile in large bowl with an electric mixer at high speed, beat the egg whites with salt until stiff peaks form when beaters are slowly raised. In a thin stream, pour half of hot syrup over egg whites, beating constantly at high speed, until stiff peaks form. Continue cooking rest of syrup to 256° on candy thermometer (bringing it to 260° won't hurt), or until a small amount in cold water forms a HARD ball.
Mix wet ingredients and add to mixed dry ingredients. Let rise for 1/2 hour. Spoon into 375° deep fat oil. Cook until golden brown. Remove and serve. Makes 30 hush puppies. *Hot peppers chopped into batter makes them good.
In crock-pot, put all ingredients except wine. Mix together well. Cover and cook on low heat for 8 to 10 hours. During last hour of cooking, add wine and stir. Serve over egg noodles or rice.
In a saucepan, cook mushrooms and green pepper in butter until pepper is tender. Blend in soup. Gradually stir in milk. Add chicken and pimento. Heat, stirring now and then. Serve in patty shells or on toast.
Soften cream cheese to room temperature. Combine all ingredients, except bread. Beat until well blended. Chill until fairly stiff. Spread on pumpernickel rounds.
Mix bran cereal, sugar, flour, baking soda and salt in a large bowl. Add eggs, oil and buttermilk. Mix well. Grease muffin tins and fill 2/3 full. Bake at 400° for 15 to 20 minutes.
In saucepan, cook green pepper and celery in oleo until crisp. Stir in soup, water and soy sauce. Add vegetables and chicken; heat through. Serve with rice.
Tear lettuce into small pieces. Add nuts and berries and pour salad dressing over all and mix.
Brown meat and onion; drain. Grate cheese; set aside. Mix corn bread batter. Heat greased iron skillet. Put half batter in skillet, then add browned beef with onions. Sprinkle cheese on top of this. Add remaining batter. Cook approximately 1 hour. Be careful not to let cheese touch sides of skillet or it will stick when turned out.
Mix all ingredients except flour and let stand until dissolved. Add about 1/2 the flour. Beat 5 minutes. Gradually add remaining flour to make a soft dough. Knead until smooth and no longer stretchy (about 10 minutes), adding a small amount of flour as needed. Place in greased bowl. Turn over to grease top. Cover with towel and let rise in warm place until double in size. Punch down; let rise again. Make into 5 or 6 loaves. Let rise. Bake at 400° for 45 minutes. This recipe will serve 40 people.
Cook meat; mix taco season package in meat. Mix both cans of chili. Heat oven to 350°. First put some chips on bottom of pan. Make sure you mix chili with meat, then put meat with chili on top of chips. Put more chips on top.
Lightly brown meat; drain off grease. Add onion and peppers and cook with meat for about 5 minutes. Add remaining ingredients and mix well. Pour into greased casserole dish; cover. Bake 45 minutes. Last 15 minutes remove lid and spread desired amount of cheese on top.
Mix graham cracker crumbs with melted margarine and press lightly into a 13 x 9-inch pan.
Dissolve yeast in 1/2 cup warm water. Add remaining ingredients. Leave at room temperature for 24 hours. Feed 3/4 cup sugar, 3 tablespoons instant potatoes and 1 cup warm water. Leave out 12 hours. Use 1 cup starter for baking and put 1 cup back in refrigerator.
Mix together very gently and place in a greased casserole. Sprinkle with grated cheese or cover with spaghetti sauce and meat. Bake at 350° for 40 minutes. Serves 12.
Cook spinach according to directions; drain. Mix all ingredients together; put into a casserole bowl. Bake for 1 hour at 350°. (This will freeze.)
Fill pot half full of water. Add salt to Worcestershire sauce and margarine. Add sausage; boil 5 minutes. Add potatoes; boil 5 minutes. Add onions; boil 5 minutes. Lift strainer and check potatoes and onions for tenderness. Add corn; boil 5 minutes. Add shrimp boil and hot sauce; let come to boil. Remove vegetables after draining and place in a large container. Add medium size shrimp (1/2 pound per person); boil 3 minutes. Remove and serve. This is good for a family gathering.
Pour popcorn, peanuts and M&M's into huge bowl. Mix. Put margarine and marshmallows in large microwavable bowl. Microwave on High 1 1/2 to 2 minutes. Using pot, remove bowl. Mix. Add Jell-O gelatin to marshmallow mixture. Stir until mixture is same color. Pour mixture over popcorn. Stir with spoon until popcorn is covered. Grease hands with margarine. Shape mixture into balls. Place on waxed paper until cool.
Combine seasonings with butter. Rub butter seasonings onto chicken. Bake in slow 300° oven 1 1/4 hours. Serves 4.
Melt butter with corn syrup in a 2-quart saucepan over medium heat. Add brown sugar and stir to dissolve. Cook syrup to hard ball stage. To check, drop some syrup into cup of cold water and when it forms a firm ball it is done. Takes about 5 minutes. Remove from heat and add baking soda, stirring to blend. Pour over popcorn; stir to coat evenly.
Blend brown sugar, oleo, salt and Karo together and boil 8 minutes. Take pan off heat and add baking soda and butter. Into very large mixing bowl, pour mixture over 6 quarts popped corn. Peanuts or pecans can be added to popped corn. Mix thoroughly. Bake on 2 cookie sheets at 200° for 1 hour, stirring every 15 minutes. M - M - M - M - Good.
Preheat oven to 350°. In a large bowl cook ziti until just barely tender; drain and place in a large bowl. Mix the Ricotta and 1/2 of Mozzarella cheese with ziti. Grease a 9 x 13-inch pan. Cover bottom of pan with 1/2 spaghetti sauce. Spoon the ziti mixture into pan. Cover with remaining sauce. Sprinkle with Parmesan cheese and top with remaining Mozzarella. Bake 20 to 30 minutes until lightly brown.
Put oil in frypan. Brown chicken about 10 minutes each side. Take out of pan. Stir onion in and cook until tender. Blend in soup and water. Return chicken to pan and spoon soup mixture over chicken. Cover and cook about 30 minutes or until tender. Serve with noodles.
Cream butter and cheese. Add sugar. Add small amount of flour then 1 egg over and over until used up. Place in cold oven at 350° for 1 hour.
Put hamburger, soup mix, crackers and barbecue sauce in mixing bowl. Beat egg in separate bowl. Mix together with hands until well mixed. Put in baking pan. Put in oven at 375° for about 30 to 45 minutes, or until light brown.
In a heavy deep pan mix sugar and salt. In a small bowl mix the half and half and baking soda. Add this to the sugar and salt. Blend well. Add 1/2 cup boiling water. Turn the heat on medium and begin stirring. Stir constantly until it begins to boil. You do not stir any more. Let boil until it reaches hard crack on a candy thermometer, or when dropped in a cup of cold water, it becomes a piece that when tapped on the cup will make an audible sound. (On my stove this is always 30 minutes.)
Mix ingredients in heavy, 2-quart saucepan, then stir and cook over low heat until sugar dissolves. Then add pecans and stir and cook to a full, all-over boil. Then boil slowly about 3 to 5 minutes, stirring often, until candy reaches soft ball stage (234°). Remove from heat and beat until candy thickens, but still looks shiny.
Boil cured ham hocks until tender. Remove ham hocks from boiler. Add collard greens to liquid in boiler. Put ham hocks on top of greens. Then put bacon drippings in and bring to a boil. Simmer on low heat until tender. Add a pinch of salt and chopped onion.
Melt butter in saucepan, add flour and mix well. Add milk and cook until creamy sauce forms, stirring constantly. Add seasoning, ketchup and crabmeat. Cook for 2 minutes. Add egg and cheese and mix well until cheese melts.
Grind tomatoes, celery, onions and peppers through food chopper. Sprinkle with salt and let stand overnight. Drain. Add brown sugar, mustard, cinnamon and vinegar. Mix all together. Mix well and put in jars. Requires no cooking and will keep. This is a very good relish.
Heat soup. Melt in cream cheese. Stir or beat until smooth. Remove from stove. Add gelatin and remaining ingredients. Pour into mold. Refrigerate until firm, preferably overnight.
Preheat oven to 350°. Grease and flour 9 x 13-inch pan. Beat eggs well. Add remaining ingredients. Fold in apples (mixture will be thick). Spread in pan. Bake 45 to 60 minutes or until toothpick stuck in middle of cake cakes out clean. Serve with vanilla ice cream or frozen yogurt. Makes 10 to 15 servings.
Drain pineapple. Reserve 3 tablespoons of the juice. Mix reserved juice with 1/2 cup of water, soy sauce, cornstarch, vinegar and pepper flakes. Set aside.
Cook and drain peas thoroughly. Mix together other ingredients very thoroughly. Carefully combine with peas. Chill and garnish with more dill or chives.
Preheat oven to 450°. Wash berries until blue color is gone. Drain peaches; lay on paper towel. Set juice aside. In small bowl, combine flour, sugar and cinnamon. Cut in margarine. Set aside. Make muffin batter, substituting juice along with liquid for correct amount. Pour into greased 8-inch pan. Cut peaches in half. Press into batter, fat-side up. Sprinkle berries on top. Add flour/sugar/cinnamon mixture over top. Bake 25 minutes or until golden brown.
Dice ham in a medium size bowl; add sour cream a little at a time so you will not get too much. Add chopped cream cheese and picante sauce. Mix ingredients well. Spread on flour tortillas and roll up. You may cut in half or leave whole.
Cream shortening and sugar. Add applesauce and beaten egg. Mix and sift dry ingredients. Add nuts and combine the 2 mixtures. Bake in loaf pans 45 to 60 minutes at 350° to 375°.
Line an 8-inch or 9-inch square pan with foil; butter foil. In heavy 4-quart saucepan stir together sugar, cocoa and salt; stir in milk. Cook over medium heat, stirring constantly until mixture comes to full rolling boil. Boil without stirring to 234° or until syrup, when dropped into cold water, forms a soft ball which flattens when removed from water. (Bulb of candy thermometer shouldn't rest on bottom of pan.) Remove from heat. Add butter and vanilla. Do not stir. Cool at room temperature to 110° (lukewarm). Beat with wooden spoon until fudge thickens and loses some gloss. Quickly spread into prepared pan. Cool; cut into squares. Makes 36 pieces; 1 3/4 pounds.
Mix sugar, flour and cocoa together in saucepan. Add milk, eggs, vanilla and margarine. Cook until thick; have to keep it stirred as you cook. Pour in baked pie shell. Top with meringue or Cool Whip.
Mix well and chill overnight. Cut top off pumpernickel round and carefully hollow out. Fill round with dip. Cut up the bread and use to dip.
Add 1 stick butter and graham cracker crumbs together; press in bottom of glass pan.
Brown ground beef; drain. Add package of taco seasoning mix and about half of taco sauce. Simmer. Put tortilla chips on bottom of 9 x 13-inch pan, then ground beef mixture. Layer cheese on meat. Then add lettuce, onion and tomato. Mix remaining taco sauce and 1/2 of bottle of Zesty Italian dressing and pour over salad.
Stem and wash strawberries. Crush in a medium sized bowl, and stir in sugar and lemon juice. Let stand until juicy, then gradually add powdered sugar. Whip until creamy.
Cream cheese, chilies, sour cream, picante sauce and ham together. Spread on flour tortillas and roll up into a roll. Place in Saran Wrap and place in refrigerator to cool, then cut in pieces and serve.
Cream butter and sugar; add 2 teaspoons water and vanilla. Mix well. Blend in flour and nuts; chill for 4 hours. Shape into ball or fingers. Bake on ungreased cookie sheets at 325° about 20 minutes. Remove from pan; cool slightly. Roll in confectioners sugar.
Combine sugar, 1/2 cup butter, salt and water. Bring to rolling boil, stirring constantly. Cook 2 to 3 minutes. Remove from heat. Slice cooked yams 1-inch thick. Slice apples 1/2-inch thick. Carefully arrange yams and apples in alternate layers in steam table pan. Pour over with syrup. Top with melted butter. Bake in 375° oven for 1 hour until apples are tender. May garnish with coconut.
Grease 9 x 13 x 2-inch pan and a small loaf pan. Place large marshmallows 2 inches apart in pan. Mix sugar, flour, soda and salt together. Add mashed bananas, shortening, buttermilk and vanilla. Mix thoroughly. Add unbeaten egg whites and mix thoroughly. Stir in chopped nuts. Carefully spoon over marshmallows in greased pans. Bake at 350° for 35 to 45 minutes, according to pans used.
Mix all ingredients together and let sit in refrigerator for 2 to 3 hours before serving. Really better made a day ahead.
In skillet, over medium-high heat, in 2 tablespoons hot oil, stir-fry chicken until no longer pink; remove. Set aside. In same skillet, in remaining 1 tablespoon oil, stir-fry vegetables and garlic until tender-crisp.
Place rolls in 9 x 13-inch ungreased pan; press into pan for crust. Fry sausage; pour off grease. Add onion and fry until tender. Mix eggs, milk and cheese with seasoning. Add sausage mixture. Pour into pan lined with rolls. Bake at 350° about 25 minutes.
In mixing bowl, blend all ingredients until smooth. Pack into small, oiled bowl. Chill overnight. Unmold and garnish with fresh parsley. Yields 3 pounds.
Grease a 2-quart casserole dish. Combine sausage, cheese and croutons. Layer in bottom of dish. Mix remaining ingredients; pour over sausage, etc. Bake at 325° for 35 minutes. May be frozen before baking.
Combine 3/4 cup sugar, flour and salt in 3-quart bowl; stir in milk. Microwave on High for 10 to 11 minutes, stirring about every minute and 30 seconds. Beat egg yolks. Gradually stir in hot mixture. Return to microwave; cook on High for 1 1/2 to 3 minutes, stirring every 20 seconds. Remove from microwave and stir in vanilla flavoring. Let custard cool partly before lining bottom of casserole dish with vanilla wafers and bananas. Pour a portion of custard over the bananas. Continue to layer wafers, bananas and custard, ending with custard on top.
Mix together ingredients until well blended. Split 1 package hot dogs lengthwise, making sure not to cut completely through the hot dogs. Spoon some of the barbecue mixture into each hot dog and place in a flat pan, slightly touching each other. Pour any remaining sauce over the hot dogs. Bake 30 minutes in a 375° oven.
Put water and vinegar in 10-gallon pot. Place a layer of crabs on an elevated platform in the pot. Sprinkle each layer generously with seasoning mix. Put lid on pot and steam about 25 minutes.
Cream shortening and sugar. Add egg and vanilla. Then add vinegar and dry ingredients. Beat. Roll into balls size of walnuts. Press down with bottom of glass. Dip glass in water or sugar to prevent sticking. Bake at 350° for 8 to 10 minutes.
Mix powdered sugar, peanut butter and margarine in a large bowl using your hands. After the mixture is smooth, shape into balls and place in a cool area.
Heat honey and peanut butter. Quickly add carob and then all the seeds, coconut and fruit. Pour into greased 8 x 8-inch pan and refrigerate until it hardens. Cut into squares and keep refrigerated. Yields 25 squares.
Blend all ingredients except the walnuts and turn into a shallow greased casserole dish. Top with the walnuts and bake 20 minutes at 350°. Serve with a selection of crackers.
Sift together flour, baking powder and salt. Beat eggs until fluffy. Add milk, salad oil and lemon juice. Add this mixture to flour mixture and blend. Pour 2 inches of oil into a large, heavy skillet and heat. Dip chicken pieces into batter and drop into hot oil. Reduce heat to medium and fry about 45 minutes, turning frequently to brown all sides of chicken. Remove chicken to platter. Pour most of oil from skillet. Add amount of milk desired for gravy, heat, stirring brown particles from bottom of skillet.
Cream eggs and sugar until smooth. Add molasses and water, blending well after each. Sift all dry ingredients and add, blending well. Stir in melted shortening and boiling water. When all ingredients are mixed well, pour into a 9 x 13-inch pan. Bake at 350° for 30 to 40 minutes. When cake is cool, sprinkle with powdered sugar or eat plain.
Mix sugar, sour cream and vanilla in a large pot. Stir and bring to a boil. Boil 3 minutes, stirring often. Pour in roasted pecans. Stir until liquid is absorbed. Pour onto waxed paper; separate so pecans will dry without sticking together. Allow to dry. Store in airtight container.
Mix in 1 gallon ice cream freezer and churn freezer until hard. Let sit 10 to 15 minutes. Serve.
Preheat oven to 350°. Place peaches in greased shallow 1-quart baking dish. Sift dry ingredients together. Add egg; mix with fork and spread over peaches. Bake 30 minutes. Serves 6 to 8.
Combine softened cream cheese and shredded Cheddar cheese. Mix until well blended, add remaining. Mix well. Chill overnight. Shape into ball. Roll in fine chopped nuts.
Slice bananas into 1/2-inch slices. Arrange bananas and wafers in the bottom of a large bowl. Mix milk, cold water and Jell-O in a separate bowl. In another bowl, whip the cream with an electric mixer until fluffy. Fold the cream into the pudding mixture. Slice the 3 bananas into 1/2-inch slices and add to pudding mixture. Next, add the 36 wafers and mix well. Pour the mixture over the bananas and wafers that have been arranged in the bowl. Garnish the top of the pudding with additional banana slices and wafers. Refrigerate for at least 1 hour.
Blend shortening, sugar and eggs. Add flour, baking soda, cream of tartar and salt. Mix well. Roll mixture into balls. In sandwich bag shake together the 4 tablespoons of sugar and 2 teaspoons of cinnamon. Place balls into bag and shake. Put balls on ungreased cookie sheet. Bake at 375° for 8 to 10 minutes.
Brown in 5-quart Dutch oven: ground beef, onion, garlic clove and green pepper. Drain off excess grease. Add tomatoes, tomato paste, brown sugar, parsley, oregano leaves, salt, cracked pepper and bay leaf. Bring to a boil. Reduce heat to medium-low. Partially cover and cook 30 minutes. Discard the bay leaf. Best over thin spaghetti noodles.
Melt butter, blend in flour, salt and pepper. Gradually stir in broth. Heat and stir until thick. Add all other ingredients. Serve over pastry shells.
Cook, peel and chop shrimp into small bite size pieces, enough to make 2 cups; set aside. Mix chili sauce, Worcestershire sauce, horseradish (found in the dairy products at most grocers) and lemon juice. Place cream cheese on platter. Mix shrimp into sauce and pour over cream cheese. Chill. Serve with your favorite crackers.