HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl, dissolve gelatin in boiling water. Add 1 1/2 cups of sugar and stir until dissolved. Add orange juice and lemonade, prepared according to directions on cans and pineapple juice. Stir in remaining 1 1/2 cups of sugar and mix well. Just before serving, add ginger ale. Makes 50 cups.
Dissolve gelatin in boiling water. Add all ingredients, except the sour cream. Pour 1/2 the mixture into a cake pan (8 x 8-inch). Let chill for 1 hour. Spread sour cream over the gelatin. Spoon remaining mixture over the top. Chill.
Combine sugar and water, boil for 3 minutes. Let cool, add all remaining ingredients. Freeze until ready to serve, then add 4 quarts of ginger ale. Serves 35.
Mix bread, egg and milk. Add meat, salt, pepper, onion, celery and green pepper. Mix well. Shape and place in a greased pan. Top with the tomato sauce. Cover with foil and bake at 350° for 30 minutes. Uncover and continue baking for an additional 40 minutes.
Boil potatoes. Drain 1/2 water off (only boil until potatoes are tender). Brown ground beef with onions and drain. Add ground beef, 2 cups of fresh water, tomatoes and tomato paste. Heat until boiling. Turn down to simmer for 30 minutes.
Combine in order, except vanilla, in large saucepan over medium heat. Stir until smooth and melted. Do not boil. Reduce to low heat and beat for 7 minutes with mixer, then add vanilla and beat 1 more minute. Cool and then refrigerate. Will keep in refrigerator about 3 weeks and this freezes well.
Combine first 5 ingredients and 1/2 of the envelope of soup mix; mix lightly, but well. Shape into 4 patties; set aside. Grease shiny side of four 18 x 18-inch sheets of heavy-duty foil. Spread out 1 potato (sliced) in center of each sheet. Sprinkle potatoes with remaining soup mix. Place meat on potatoes and top with mushrooms. Close both ends of foil tightly. Put on cookie sheet. Bake at 400° for 35 minutes.
Beat eggs. Mix with sugar, salt, mustard, vinegar and water. Cook in a double boiler until thickened. Soften gelatin in 1 tablespoon of water and add to the hot mixture. Cool. Whip the heavy cream and fold into cooked mixture.
In 9 x 13-inch pan, melt butter; blend in sugar and cool. Stir in eggs, flour, baking powder, salt, vanilla and nuts. Blend well. Bake for 25 minutes in 350° oven. Do not overbake. Cut while warm. If preferred, mix in bowl first and then pour out into pan to cook.
Rinse chicken pieces and pat dry. Set aside. Combine rice, chicken soup and water in crock-pot. Stir well to mix in soup. Place chicken pieces in a see-through browning bag. Add onion soup mix. Shake bag to coat chicken pieces thoroughly. Puncture 4 to 6 holes in bottom of bag. Fold top of bag over and place in crock-pot on top of rice. Cover and cook on low for 8 to 10 hours. Remove chicken pieces to warm platter. Serve with rice.
Clean and dress the fish. Cut into 3 x 5-inches. Place dressed fish over 1/2 of the crisp bacon in a baking pan. Sprinkle with the salt and white pepper. Cover with the remaining crisp bacon and bake in oven at 325° for 45 minutes to an hour. Baste occasionally with melted fat. Serves 6 to 8 people.
Mix sugar and oil together. Add eggs, one at a time, beating after each addition. Combine flour, baking soda and salt. Blend into sugar mixture, one cup at a time. Stir in apples and vanilla. Pour into greased and floured tube cake pan and bake at 350° for 1 hour.
In a mixing bowl, combine cake mix, 2 cups pecans, butter and 1/3 cup evaporated milk. Stir well. Press half of mixture into a greased and floured 9 x 13 baking pan. Bake in 350° oven for 8 minutes. Remove and set aside.
Cook ground beef and onion in frying pan; drain. Add soup, corn, salt and pepper. Stir and cook until well mixed. Pour into a greased casserole dish. Spread whipped potatoes over the top. Bake at 350° until top is brown. Remove from oven and sprinkle with paprika.
In large bowl, combine first 5 ingredients until well blended. Stir in pecans. Pour into pie crust. Bake in 350° oven for 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool. Serves 8.
Mix together powdered sugar and peanut butter. Put some in bottom of shell; save some to go on top of meringue. Mix and cook all remaining ingredients until thick. Pour into baked pie shell and top with meringue. Sprinkle remaining powdered sugar and peanut butter on top. Bake until golden brown.
Blend together oil and sugar. Add eggs, one at a time. Sift all dry ingredients together and add to mixture. Add carrots and nuts. Bake at 300° for 30 to 40 minutes in a 13 1/2 x 9 1/2-inch cake pan, greased and floured.
Thoroughly cream shortening and 3/4 cup sugar; add egg and beat until light and fluffy. Mix together 2 cups flour, baking powder and salt; add to creamed mixture alternately with milk. Spread in greased 11 x 7 x 1 1/2-inch pan. Top with berries. Mix 1/2 cup sugar, 1/2 cup flour and cinnamon; cut in butter until crumbly. Sprinkle over berries. Bake at 350° for 45 minutes. Cut in squares. Serve warm.
Set aside 3 ounces of almonds. Mix all ingredients. Put in glass baking dish. Spread remaining almonds on top. Bake at 350° for 10 to 15 minutes. Serve with crackers.
Mix and put 1/2 dough in greased pan. Mix 1 tablespoon cinnamon in 1/2 cup sugar. Sprinkle 1/2 of this mixture over dough. Add rest of dough and sprinkle with rest of cinnamon mixture. Run knife through dough. Bake 45 minutes at 375°. Makes 1 loaf.
Combine cream cheese and potatoes. Add remaining ingredients and place in a 1-quart casserole dish. Bake at 350° for 45 minutes. Potatoes will be very hot.
Mix miracle whip, sugar & vinegar and pour over veggies. Fry bacon and cut into tiny pieces and add shredded cheese and onion tops if desired.
Let yeast soak in a mixture of water and honey. Meanwhile, sift together flour, sugar, baking powder, baking soda and salt. Using two knives, cut in the shortening until mixture resembles coarse meal. Stir remaining ingredients together until dough comes together. Turn out onto a lightly floured surface. Knead lightly for 30 seconds at the most and place in a greased bowl. Cover and refrigerate for at least 1 hour or up to four days. To bake, roll out to a 1/2-inch thickness on a lightly floured board. Cut in rounds and place about 1/2 inch apart on baking sheet sprayed with vegetable oil. Bake at 400° until golden, about 12 to 15 minutes. Serve hot. Makes 2 dozen large biscuits.
Mix sugar and cinnamon; dip cut biscuits in it. Put cut biscuits into Bundt pan. Mix butter and brown sugar; pour over biscuits. Bake 30 minutes at 375°.
Combine flour and oil in large Dutch oven. Stir over medium heat until flour is medium brown. Stir in cut-up bacon and cook 1 minute. Add onion, green pepper and garlic and cook until onion is transparent. Add next 8 ingredients (soy sauce through water). Simmer 45 minutes, or until chicken is tender. Add okra and cook 10 minutes. Stir in file just before serving over hot rice. Good with cornbread.
Combine egg, sweet potatoes, sugar, shortening and margarine in a bowl; mix well. Stir in enough flour to make a soft dough. Knead lightly several times on floured surface. Roll to 1/4-inch thickness; cut with 2-inch biscuit cutter. Place on greased baking sheet. Bake at 350° for 15 minutes. Makes 17 biscuits.
Layer chicken and onion in a large casserole dish. Mix soups, broth and canned vegetables and pour evenly over chicken mixture.
Peel eggplant and cut into small pieces. With the chopped onion, boil eggplant in salted water until tender. Mash in pan, then add tomatoes, cheese and 1/3 cup bread crumbs. Bring mixture to boil; add eggs until they are done. Pour into 2-quart baking dish. Heat 1 cup dry crumbs in 1/4 cup butter in oven until golden brown to make buttered bread crumbs for topping the casserole. Bake until browned, about 1 hour, at 350°.
Blend eggs, sugar and butter.	Stir in raisins, coconut and pecans. Mix well	and add vinegar, continuing to stir. Pour into pie shells. Bake 35 to 45 minutes at 350°.
Combine ingredients. Grill or broil chicken. Baste frequently with half of glaze mixture during the last 30 minutes of cooking. Makes 4 servings. Cover and refrigerate remaining glaze. Also good on spareribs, chops, ham and hot dogs.
Sift together flour, salt, cinnamon and allspice. Stir in brown sugar. Mix shortening in with dough blender until coarse meal. Reserve 1/2 cup mixture for topping. Stir in buttermilk, vanilla and soda (mix soda with a little warm water in measuring cup that buttermilk was in). Spread in a greased 9 x 13-inch pan; sprinkle with reserved topping on top and also sprinkle on cinnamon. Bake at 375° for 20 to 25 minutes.
Cook all of the ingredients, adding salt to cook. You can add cauliflower if you like but steam it a little. Makes 16 quarts. You can double if you like.
Use a 9 x 13-inch glass pan. Mix 1 cup of boiling water with each box of jello; stir until dissolved and add 1/2 cup cold water; let stand. Put first jello mixture in 9 x 13-inch pan; refrigerate for at least 20 minutes until firm.
In a small bowl, combine all ingredients. Use basting sauce when grilling or broiling beef, ribs or chicken.
Melt butter in pan. Add flour; stir until smooth. Add hot milk, stirring constantly. Cook over medium heat until thick. Add salt and pepper. Pour cream sauce over macaroni. Put alternate layers of creamed macaroni, ham and cheese in greased double boiler insert; sprinkle cheese on top. Place one quart boiling water in bottom of Dutch oven; adjust rack and place pan on rack. Cover; steam 15 minutes. Serves 3.
Beat eggs; add milk, flour, corn meal and sugar into double boiler. Cook until thickens. Add vanilla and butter. Mix well. (I use electric mixer to prevent lumps.) Pour into pie shells.
Cream shortening and sugar. Add egg. Blend in vanilla. Dissolve soda in buttermilk and add to creamed mixture. Blend in flour. Blend cocoa and boiling water, to make a thick paste. Combine chocolate mixture and creamed ingredients. Pour into cupcake papers that have been placed in muffin pan. Bake at 350° for 10-12 minutes. Makes approximately 18 cupcakes.
Mix together brown sugar, white sugar, butter, eggs and vanilla. Put in mashed brown beans. Pour into pie shell. Bake about 45 minutes at 400°. Add a few pecans on top of pie when baking.
In a deep, heavy pan, brown salt pork chunks and remove. Brown chicken with Italian seasoning, garlic and pepper. Remove from pan and put aside to cool. Place potatoes and onion in pan with enough water to cover potatoes. Begin cooking over medium heat. Remove chicken from bones and add to potatoes and onion. Continue to cook over medium heat until potatoes are very done. Your mixture should be thick, not too soupy. Serve with cornbread and enjoy!
With mixer, mix well. Put in long Pyrex dish about 1 to 2 inches high. Serves 12 people. Keep in freezer at all times.
Mix all ingredients together in large bowl. Drop by teaspoon on cookie sheet. Bake at 400° about 5 minutes or until golden brown.
Cream shortening and sugar. Put all dry things together and then make a hole in the center. Add hot coffee, then your milk, vanilla and beaten eggs last. Bake at 350° for 25 to 30 minutes.
Cut rhubarb in small chunks. Sprinkle with sugar; stir well and let set overnight. Next morning, cook rhubarb mixture for 4 minutes; add pineapple and cook for 10 minutes. Add strawberry Jell-O; mix well. Pour into hot jars. Seal with Parowax.
Beat egg whites in mixer bowl until soft peaks form. Add cream of tartar and vanilla and beat until stiff peaks form. Add sugar, 2 tablespoons at a time, beating after each addition. Fold in chocolate chips. Drop mixture by heaping teaspoonfuls onto ungreased foil-lined baking sheet and bake at 250° for 20 to 25 minutes, or until pale cream in color. Outside will be slightly soft. Makes 36 cookies.
Beat eggs; add sugar, corn syrup and vanilla. Mix well. Stir in nuts and chips. Pour into 9-inch unbaked pie shell. Bake at 325° to 350° for 25 minutes. Yields 1 pie.
Put all ingredients in a 2 1/2-quart casserole and cover. Bake in 300° oven for 2 hours. DO NOT PEEK! Let stand for 30 minutes before serving. Can be served with cooked rice or noodles. Serves 6. This can also be made in an appropriate sized crock-pot.	Cook about 6 hours.
Do not drain pineapple. Combine angel food mix with undrained pineapple. Mix thoroughly using a spatula.
Melt margarine in pan on stove. Turn off heat and stir in peanut butter until smooth. Mix together cracker crumbs and powdered sugar, then mix into margarine and peanut butter. Put into a 9 x 13-inch pan. Cool. Melt chips and spread on top. Cool and cut into squares.
Correct seasonings according to taste with 1/4 teaspoon cayenne and 1 teaspoon lemon juice.
Mix in medium saucepan on low to medium heat. Warm enough to melt cream cheese. Serve warm with tortilla chips.
Mix pudding, milk and sour cream. Add all Cool Whip, except enough to cover top. Place vanilla wafers in dish; cover with mixture. Add layer of bananas. Place layers alternately with mixture. Top with remaining Cool Whip.
Drain all juice from pickles. Slice or keep pickles whole (your choice). Put all dry ingredients in jar along with pickles. Then put in refrigerator. It will make its own juice. Shake jar occasionally.
Toss the pears in the lime juice. Set aside in a medium skillet. Heat the brown sugar and butter or margarine. Stir in half of the rum. Stir in pear slices. Cook until pears are heated through, for about 1 minute. Transfer pear slices to a serving dish. Sprinkle with cinnamon. Pour remaining rum to skillet. Heat over low heat until hot. Remove from heat. Ignite rum and pour over pears. Serve over ice cream. Garnish with grapes and lime slices.
Cut venison in steaks. Melt butter in pan. Rub steaks with mixture of salt and pepper, roll in wheat flour or rolled crackers and fry a rich brown. When both sides are done, take them up on a dish and put cover over; dredge heaping teaspoon flour into butter in pan, stir until brown. Put to it a small teacup of boiling water with currant jelly dissolved into it. Stir and strain over meat and serve.
Mix milk and flour; cook to a smooth paste. Cool. Cream shortening; add sugar. Add to cooked paste. Beat until it looks like whipped cream. Add 1/4 cup confectioners sugar and vanilla. Beat until blended.
Peel around center of apples a strip about 1 1/2-inches wide. Cut apples in quarters, then slice each quarter in 3 or 4 sections.
Preheat oven to 350° for metal pan or 325° for glass dish. In a 9 x 13-inch pan, melt butter in oven. Sprinkle crumbs over butter; pour milk evenly over crumbs. Top with remaining ingredients in order given. Press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool. Cut into bars. Condensed milk will spread more evenly if can is placed in hot water.
Mix cheese, 10x sugar, flavoring and coloring until well blended. Roll into small balls (about the size of marbles). Coat each ball with granulated sugar. Press into molds and refrigerate for about 15 minutes. Then flip out of molds by gently tapping bottom. Place on paper towel on cookie sheet. Let dry overnight in refrigerator.
Boil noodles until done. Add all veggies and mix together. Add one large bottle Zesty Italian dressing. Let chill. Then ready to munch.
Wash and cap strawberries (if large, cut in half). Roll each berry in sugar and nutmeg mixture. Separate each biscuit in half. Seal each berry in biscuit, sealed side on bottom, point side up. Bake 15 to 20 minutes in 350° oven or until light brown on top. (Note: Grease or spray pan or dish before placing in.) Remove from oven; let cool 5 minutes. Transfer to serving platter; dust with powdered sugar. Great finger dessert for teas, showers or get togethers.
Melt butter in a saucepan. Add flour and stir until bubbly. Do not brown. Immediately add whipping cream and stir well. Mixture should have a fairly thin consistency. Add Provolone; cut into small cubes, a few at a time and Parmesan, a little at a time. Season with spices. If sauce is too thick, thin with milk. When sauce has a smooth, creamy consistency, serve over hot noodles. Yields 4 to 6 servings.
Dip chicken in butter, then roll in bread and cheese mixture. Cook at 325° until brown.
Tie nutmeg and other spices in a small cloth bag. Combine apple cider and sugar in large kettle. Place bag in cider; bring to boil. Boil for 5 minutes; serve hot. Serves 40.
Crush wafers, then mix with nuts, raisins, coconut and cherries. Add juice from the cherries and Pet milk. Mix well and work into bowl or pan that's lined with waxed paper. Refrigerate 4 hours.
Bake cornbread in skillet. Mix all ingredients together in large bowl. Stuff in turkey or bake separately.
Beat eggs; add sugar, oil and vanilla. Mix in flour, oats, cinnamon, baking soda and baking powder. Add strawberries. Mix well. Bake at 350° for 1 hour.
Put drained pineapple in buttered dish. Mix sugar and flour well. Sprinkle on pineapple. Put cheese on top. Crush crackers and put on top. Melt oleo and put on top. Bake at 350° for 30 minutes.
Mix ingredients together real well. (Strawberry flavor is real good with peaches and nectarines.) Serve with bananas, apples, grapes and strawberries.
Roll pastry to fit into a 12-inch pizza pan. Bake at 425° for 5 minutes. Sprinkle bacon and cheese evenly over crust.
Mix all ingredients together. Make in muffin pans in 450° oven until golden brown.
Cut American Cheddar cheese into cubes. Blend with mayonnaise, a little onion juice, salt and pepper to taste. Place on bread, heap up generously, place under broiler until cheese melts; serve hot.
Combine and blend well. Cover and chill. Serve with assorted fruits for dipping. Garnish with orange peel twists. Makes about 1 1/4 cups.
Sift the sugar, flour and salt in large bowl. Mix the margarine, shortening, cocoa and water in a saucepan over medium heat until it boils. In a measuring cup, add soda to buttermilk. Pour hot mixture over sugar mixture and stir well. Add buttermilk, soda and vanilla. Add eggs, one at a time, and stir well. Bake in oblong pan for 20 minutes at 400°.
Beat the first 6 ingredients together well. Add remaining ingredients. Pour into 2 well-greased floured loaf pans. Bake in a 350° oven for 45 to 55 minutes. Wrap in wax paper when cold. To freeze, wrap in tinfoil.
Return to the oven for about 5 to 8 minutes. Cool and cut in wedges. Yield: 1 (12-inch) cookie.
Cream sugar, butter, eggs, 1 cup milk and flour together. Mix soda with a little hot water and add to mixture. Mix cocoa in 3/4 cup milk until thick and add to other mixture. Bake at 350°.
Mix sugar, milk, cocoa and butter. Cook until boiling. Remove from heat. Add peanut butter, oatmeal and vanilla. Drop by teaspoon on aluminum foil. Let harden.
Mix well Jell-O and pudding to the boiling water. Cool 10 to 15	minutes. Place sliced strawberries in pie crust. Pour cooled Jell-O and pudding mixture over strawberries. Chill. Before serving, top with Cool Whip.
Add pineapple to cheese mixture, pepper and onion. Add salt into cheese mixture. Add 1/2 cup nuts. Form into two large balls and cover each with the remaining nuts. Chill in refrigerator. Serve with crackers or chips.
Add chicken to ingredients and boil on high heat for 5 minutes, medium heat for 15 minutes and low heat for 40 minutes.
Sift flour, baking powder and salt. Cut in 1/4 cup butter; add 1/2 cup milk to form a soft dough.
In a large casserole dish (deep sides) add 1/2 tomato sauce, chopped onions and water. Add raw rice; let it settle to the bottom. Place chicken on top; nestle down in sauce and cover chicken with remaining tomato sauce. Top with sliced black olives. Bake in oven at 350° for about 45 minutes to 1 hour or until chicken is tender and rice is done.
Beat cream cheese in mixer bowl until softened. Beat in sugar. Gradually add milk; beat until smooth. Fold in coconut, Cool Whip and vanilla flavoring.
Fry bacon until crisp; remove bacon. Fry chopped onion until brown; add diced celery and cubed potatoes. Cover with water. Add crumpled bacon. Cook. Boil for 15 minutes or until potatoes are tender. Add clams. Cook for 6 to 7 minutes. Turn fire off. Add milk all at once. Return to heat. Do not let boil!
In large bowl, combine macaroni, carrots, and peas. Chop up celery and onions; add to mixture. Stir in salt, pepper, and mayonnaise. Serve chilled.
Mix all thoroughly. Use 1/3 cup mix with 1 cup boiling water. Store mix in airtight container.
Melt chocolate with butter in a glass bowl (can microwave). Add sugar, vanilla and salt. Stir well. Cool slightly and add eggs. Stir well; don't beat! When thoroughly mixed, add flour. Butter generously a 9 x 13-inch pan. Bake at 350° for 25 minutes.
Cut 4 slices, almost but not quite all the way through Spam loaf. Cut pineapple slices in half and place 1/2 slice in each slit in the Spam. Place loaf in small pan or shallow casserole dish. Arrange remaining 1/2 slices of pineapple around Spam loaf. Combine brown sugar and dry mustard with 2 tablespoons pineapple juice. Spoon over Spam. Bake in preheated oven at 350° for 25 or 30 minutes, basting occasionally. Makes 4 servings.
Cook broccoli as directed on package. Melt butter in skillet; add onion. Cook until slightly brown. Add mushroom soup and mix well. Add Cheez Whiz and mix well. Drain broccoli. Put into glass baking dish. Add ingredients. Crush crackers and put on top. Add a few pats of butter. Cook 30 minutes in a 350° oven.
Mix and place in a casserole. Crumble Ritz crackers and sprinkle over top. Melt oleo and pour over crackers. Bake at 350° for 30 to 40 minutes. Slice eggs over top after baking.
Mix and drop from teaspoon. Bake at 375° for 8 to 10 minutes.
Beat egg whites stiff. Add sugar gradually. Add vanilla. Crush crackers (not too fine). Fold crackers, nuts and baking powder into egg white mixture. Put into a well-greased 9-inch pie plate. Bake at 350° for 30 minutes. Cool completely. Cover with 1/2 pint whipped cream (Cool Whip is fine). Sprinkle with grated chocolate on top. Put in refrigerator 8 hours or overnight. Serves 6.
Combine first 4 ingredients in plastic bag; shake to mix. Set aside. Combine buttermilk and baking powder in bowl; mix well. Dip 2 pieces of chicken in buttermilk mix, place in plastic bag and shake. Do same with all. Put in pan. Refrigerate for one hour. Heat oil in skillet at 325°. Add chicken and fry 30 minutes, turning once. If need be, fry a little longer.
Grind cranberries, orange and apple together. Stir in nuts and pineapple and set aside. Mix 2 boxes gelatin according to package directions; reduce amount of water required by 1/2 cup. Chill until gelatin starts to thicken (not set), then add fruit and nut mixture. Pour in bowl or mold as desired.
Dissolve gelatin in water. Drain pineapple juice into measuring cup. Add water to make 1 cup. Stir into gelatin mixture. Combine cottage cheese, pineapple, creamer and lemon juice. Add nuts; stir into gelatin mixture. Chill.
Mix all ingredients together. Shape into strawberry by rolling about 1 heaping tablespoonful of mixture into ball and pinch one end and the other end flat. Dip flat end into some granulated sugar (green), then roll the rest in red granulated sugar.
Mix together the first 9 ingredients. Top with the crushed corn flakes and 1/4 cup melted butter. Bake at 350° for 60 minutes.
Saute onions in butter. Add mushroom soup and garlic cheese. Chop broccoli and add to mixture. Drain mushrooms and add. Serve hot with dip sized Fritos.
Sift flour into mixing bowl. Cut shortening into flour with a pastry blender until shortening particles are the size of a pea. Add cold water gradually, tossing dough lightly with a fork to mix. Do not overmix as dough will become tough. Roll dough with 1 tablespoon of flour until dough is 2 inches larger than inverted pie pan. Ease dough into 9-inch pie pan and flute edges. Follow pie recipes for baking directions.
Mix pudding with 4 cups of cold milk. Beat in sour cream. Fold in Cool Whip. Alternate with vanilla wafers, pudding and bananas.
Preheat oven to 375°. Mix flour, salt and soda; set aside. Mix peanut butter and butter, add both sugars and mix well. Add eggs, mix well and combine with flour mixture. Drop by spoonfuls and flatten with fork. Bake for 10 to 15 minutes until golden brown.