HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve gelatin in boiling water. Measure 1 cup of reserved juices; add to gelatin. Stir in fruit; pour into 11 x 7 x 2-inch dish. Chill until firm. Mix cream cheese, sour cream, sugar and vanilla until smooth; spread on congealed gelatin. Sprinkle topping with nuts.
Combine apples and sugar and let stand 1 hour. Mix together flour, cooking oil, beaten eggs, vanilla, salt, nuts, nutmeg, cinnamon and soda. Add this mixture to the apples and sugar. Put in greased and floured pan. Bake 1 hour and 15 minutes at 350°. Let cool in pan 15 minutes. Freezes very well.
Cream butter and sugar in a bowl. Add flour and eggs and beat well. Stir in buttermilk and vanilla. Pour into pie shell and bake at 350° for 45 to 50 minutes. Cool thoroughly.
Grease bottom of 9 x 13-inch cake pan. Dump crushed pineapple in pan and spread evenly. Dump pie filling evenly over pineapple. Dump cake mix right from the package evenly over pie filling.
Boil vegetables in large pot until potatoes are tender (8 to 10 minutes). Drain most of the water. Melt butter in saucepan. Slowly add cornstarch while stirring until smooth. Slowly add milk while stirring. Melt cheese into white sauce. Add bacon and spices. Let simmer on low heat until vegetables are ready.
Combine pineapple and grated cheese. Combine sugar with flour. Mix together in shallow dish. Cover with Ritz cracker crumbs mixed with margarine. Bake at 350° for 30 minutes.
Combine dry ingredients. Stir in corn syrup and egg whites until thoroughly blended. Drop by rounded teaspoonfuls, 1-inch apart, onto nonstick cookie sheet. Bake at 350° for 8 to 10 minutes just until set and soft. Do not overbake. Cool on wire rack.
Sift together flour, soda, sugar and salt. Set aside. Whirl bananas, egg, vanilla and oil in blender; fold in yogurt. Add raisins; pour over dry ingredients. Blend with wire whisk until smooth. Grease a loaf pan with tub safflower margarine; pour batter in pan. Bake 1 hour at 350°.
Note: For better flavor, increase ingredients. About one third texas pete may be substituted for the red pepper.
Red Layer: Dissolve Jell-O and granulated sugar in boiling water; add frozen berries and lemon juice. Stir until berries thaw, then chill until partially set.
Combine vinegar, oil and orange juice. Marinate chicken in this for 1 hour. Drain. Mix all ingredients.
Beat sugars, oleo, eggs, vanilla and spices until creamy. Stir in Bisquick and nuts. Drop rounded teaspoonfuls of dough on ungreased cookie sheet 2-inches apart. Bake at 350° for 12 to 15 minutes. Immediately remove from cookie sheet.
Mix everything together with a spoon (no mixer). Spread in a greased pan. Bake at 350° for 20 to 25 minutes.
Combine first 7 ingredients. Spoon into 2 lightly greased 13 x 9-inch baking dishes. Sprinkle cracker crumbs evenly over top. Bake at 350° for 40 minutes.
Cook rice as directed on package. Drain marinade from artichoke and combine with mayonnaise and curry powder to use for dressing. Add all other ingredients to rice. Mix well and stir in dressing.
Place the 4 chicken breast halves between pieces of plastic wrap and flatten with mallet from center out to form thin cutlets. On each cutlet, place a slice of Mozzarella and Swiss cheese. Mix Ricotta and Parmesan cheeses with egg yolk. Divide among cutlets, placing a spoonful at wide end of each cutlet. Roll up cutlets from wide end. Roll each in flour; dip in egg and coat with crumbs. Secure with toothpicks. Brown chicken in oil and butter. Bake at 350° for 20 minutes. Sprinkle with parsley.
Whisk together flour and baking powder; set aside. Beat together peanut butter, butter and brown sugar. Add egg and vanilla; beat until fluffy. Add flour mixture and milk alternatively, beginning and ending with flour, until just combined. Divide batter among lined muffin cups (each cup about 2/3 full). Bake at 350 degrees for 18-20 minutes. Let cool and frost with Milk Chocolate Icing.
Put sugar, syrup and peanut butter in heavy pan. Bring to the boiling point. Remove from heat. Add vanilla and the Special K cereal. Pour in greased 9 x 13-inch Pyrex dish. Cut when cool.
Cook and stir chicken in hot oil until lightly browned. Add broth, tomato sauce and seasoning mix. Bring to a boil. Reduce heat, cover and simmer about 5 minutes. Add corn and red pepper. Bring to a full boil. Stir in rice. Cover and remove from heat. Let stand 5 minutes. Fluff with fork and serve with cheese, tortilla chips and sour cream, if desired.
Combine broth, carrots, celery, and onion in a saucepan. Bring to a boil then reduce heat and simmer for 30 minutes or until vegetables are tender. Strain; reserve broth and vegetables separately. Melt Crisco in a saucepan. Blend in flour until it bubbles. Add milk slowly, stirring constantly. Bring to a boil for 2 minutes. Combine broth and white sauce; simmer 20 minutes. Add cheese and garnish with reserved vegetables.
Boil water and sugar. Let cool. Add frozen juices and brandy; mix well. Freeze at least 24 hours. Fill glass about half full with slush; top with cold 7-Up and stir.
Melt the first 2 ingredients. Add the next 4 ingredients. Roll in as much coconut as you need to cover. Chill or freeze.
Preheat your oven to 350°. Place your pot roast into a casserole dish or a baking bag; either will do. If you place it in a casserole dish, it needs to have a cover. Mix all the soups and liquid together; pour onto pot roast. Bake for 3 hours. Serve pot roast with mashed potatoes or rice. You'll already have your gravy. Enjoy!
Cream together sugar and Crisco, add oil and mix well. Add eggs, zucchini, vanilla and salt and mix well. Sift flour, soda, baking powder and cocoa together and add to batter. Mix well and pour into greased 9 x 13-inch pan. Bake at 350° for 30 minutes. Frost with favorite frosting.
Thinly slice potatoes into rounds. Mix together salt, pepper and flour. Alternate potatoes with slices of cheese, onion, bell pepper and a dusting of flour mixture, doing this in layers, in casserole. Dot each layer with butter.
Combine all ingredients. Simmer for about 1/2 hour, then refrigerate.
Tear lettuce into bite size pieces. Sprinkle celery and onion on top of lettuce. Pour frozen peas on top. Sprinkle sugar over peas. Place crumbled bacon over peas and sugar. Dab 4 mounds of mayonnaise on the entire salad. Cover and refrigerate 24 hours. Toss immediately before serving.
Combine all ingredients, mixing well. Pour into greased pan. Bake at 400° for 25 minutes until golden brown.
Melt butter in pot and add red pepper. While butter is bubbling, pour in vodka. Simmer for 3 minutes, then add tomatoes and both cheeses. Simmer for 5 minutes. Add cream. Simmer for another 3 minutes. Cook and drain pasta; toss with sauce and serve.
Combine softened cream cheese and Cheddar cheese, mixing until well blended. Add remaining ingredients; mix well. Chill. Shape into ball. Roll in chopped nuts.
Combine all ingredients in a food processor or blender until thoroughly mixed. Serve with crackers or vegetables of your choice.
In a stock pot, saute onions, garlic and green pepper in oil. Blend in the flour. Cook and stir over low heat until vegetables are tender. Add tomatoes, okra, tomato paste, broth, Worcestershire sauce and all seasonings (except fresh parsley). Simmer for 1 hour. Add cooked chicken; simmer briefly.
Mix together butter, egg and vanilla. Then add flour, sugar and baking powder. Mix well. Place dough on lightly floured board. Divide into 4 parts. Shape each into a roll 12 inches long and 1/2-inch thick. Place on ungreased baking sheets 4 inches apart and 2 inches from edges of sheet. Make a depression 1/4 inch deep the length of the roll with finger. Fill with jam or jelly (1/3 cup in all). Bake at 350° for 15 to 20 minutes. Slice while still warm but after jelly has set.
Place the stock in a large pot; bring to a boil, then reduce heat and add fillets. Simmer gently for about 8 minutes until cooked firm. Allow to cool, discard skin, dark center of meat and bones. Cool overnight.
Beat butter, cream cheese, sugar, salt and vanilla until fluffy. Add egg and milk; mix well. Gradually add flour. Stir in walnuts. Drop by teaspoon onto lightly greased cookie sheet, about 2 inches apart. Bake at 325° for 20 minutes. Yields 5 dozen.
Cream oleo, sugar and Crisco. Add beaten egg yolks. Add soda to buttermilk. Alternate, adding buttermilk and flour to creamed mixture. Add pecans, coconut and vanilla. Beat egg whites until stiff and fold into mixture. Bake three layers at 350° for 25 to 30 minutes. Do not overbake!
Follow directions on package of Jell-O. Wash berries and slice thin into Jell-O. Set in refrigerator until firm. Top with diet topping. Serves 4 to 6.
Cut buns each into quarters. Melt butter and put in shallow bowl or Pyrex dish. Quarter; break lengthwise. Dip top sides in oleo. Place on cookie sheet, butter side up. Sprinkle with seasonings. Cool. Store in airtight containers. Makes 32 breadsticks.
Place cabbage in bottom of dish with rice and raw hamburger. Pour mixture over all. Bake at 350° for 2 hours or until done.
In large bowl, combine limeade (undiluted) and condensed milk; mix well. If using sour cream, do so at this time. Add a few drops of green food coloring and fold in whipped topping. Pour mixture into pie crust. Chill until set.
Wash and soak beans overnight; drain. Add water to cover 1-inch above. Add ham hocks. Bring to boil; lower and simmer 45 minutes. Add vegetables, seasonings and tomato sauce. Cook slowly 1 hour; stir occasionally. Add sausage and cook 45 minutes more. Cool, but do not refrigerate. Reheat and bring to boil, then lower and simmer 30 to 40 minutes. Serve over rice, adding grated Cheddar cheese and chopped chives, if desired.
Combine all ingredients. Pour into buttered baking dish. Place bacon strips over top. Bake at 350° for 30 minutes.
Mix melted nutter and sugar. Stir in pretzels. Spread on to a pan and bake for 10 minutes at 350 degrees. In a bowl mix cream cheese and sugar. Add drained pineapple. Fold in cool whip. When ready to serve spread cooled pretzels on top of the salad.
Beat rice and eggs together; add dry ingredients. Mix thoroughly. Drop by spoonfuls into hot deep fat and fry until brown. Drain and sprinkle with powdered sugar. Serve hot.
Season and brown chicken in oil over medium high heat. Add sausage to pot and saute with chicken. Remove both from pot. For brown jambalaya, either add heaping tablespoonful brown sugar to hot oil and caramelize, make roux or use Kitchen Bouquet. For red, delete this. Saute onions, celery, green pepper and garlic to the tenderness that you desire. Return chicken and sausage to pot. Add liquid and salt, pepper and other desired seasonings and bring to boil. If using Kitchen Bouquet for brown, add 1 to 2 teaspoons. For red, add 1/4 cup paprika and you may want to use 1/2 stock and 1/2 tomato juice or V-8 for your liquid. Add rice and return to boil. Cover and reduce heat to simmer. Cook for a total of 30 minutes.
Mix all together and fold egg whites with beater. Bake at 350° in unbaked pie shell.
Lightly spray a 9-inch pie plate with nonstick cooking spray. Combine half of the chicken and half of the broccoli in pie plate. Puree Ricotta, yogurt, egg, egg white, flour, baking powder, salt, Parmesan cheese and margarine in blender. Pour over chicken in pie plate. Scatter remaining chicken and broccoli over top. Bake in preheated moderate oven at 350° for 30 to 45 minutes. Let stand 10 minutes before slicing. Makes 4 dinner or 6 lunch servings.
Brown hamburger meat and sausage; drain. Shred or cut Velveeta cheese and melt over low heat. Add oregano and garlic. Mix all ingredients. Spread on rye bread. Bake 10 to 15 minutes at 350°.
Cream margarine and sugar until light and fluffy. Add extract, salt and flour and mix well. Shape dough into 1-inch balls and coat with sesame seed. Place on lightly greased baking sheet. Flatten cookies slightly and indent centers with thumb. Fill centers with preserves (blackberry or raspberry is good). Bake at 400° for 10 to 12 minutes.
Cut bread horizontally in half. Spread bottom half with butter. Stir together vinegar, oil and garlic salt; dip lettuce into mixture. Layer lettuce, salami and tomatoes on buttered bread. Season with salt and pepper. Layer remaining ingredients or tomatoes. Place top half of bread on filling; secure loaf with picks.
Mix well. Use a floured countertop and take a handful at a time and flatten out on the floured table, shaping into almost the size of your plates. Fry in oil on both sides until golden brown. Drain on paper towels. Cover with chili, lettuce, tomatoes, onions and cheese. Whatever you like. Also, great to eat while hot with honey! This makes 16.
Cream together peanut butter and butter. Add sugar and cream until smooth. Add eggs; beat well. Add dry ingredients alternately with milk. Add vanilla. Pour batter into greased and floured 8-inch square pans. Bake at 350° for 30 minutes. Cool in pan 10 minutes. Finish cooling on rack. Frost with Velvet Frosting.
Brown onion in hot shortening. Drain. Stir in the remaining ingredients. Turn into a greased casserole and bake for 1 hour in a 325° oven. Serve hot on cooked rice.
Dissolve jello in boiling water. Add cold water. Stir in drained, crushed pineapple and pie filling. Mix well and allow to congeal.
Scrub potatoes well; do not peel. Cut crosswise into 1-inch slices and stagger them like drunken soldiers in slanted rows in buttered 9 x 3-inch baking dish, sort of leaning on each other. Pour melted butter over potato slices, covering all elapsed surfaces. Sprinkle with cheese, paprika, salt and pepper. Bake at 350° for 1 to 1 1/4 hours until deep golden brown and crisp. Serves 8 people.
Mix all ingredients together, except butter and stuffing. Put butter in baking dish. Put 1/2 of stuffing in bottom of baking dish and pat. Spread broccoli mixture over crumbs. Add remaining crumbs to the top. Bake at 350° until brown, about 35 minutes.
Cream butter, sugar, then add eggs (well beaten), flour, salt, vanilla, syrup and pecan pieces. Mix well. Turn into pie shell and bake at 450° for 10 minutes. Reduce heat to 350° for 20 minutes.
Beat butter and shortening at medium speed with electric mixer until soft and creamy; gradually add sugars. Beat well. Add egg and vanilla. Beat well. Combine flour, soda and salt; gradually add to butter mixture, beating well. Stir in white chocolate chips and nuts. Drop by rounded teaspoonfuls 2-inches apart onto lightly greased cookie sheet. Bake at 350° for 8 to 10 minutes or until lightly browned. Cool. Yields 5 dozen.
Mix all ingredients together. Chill and serve. Makes 9 to 10 quarts. Serves approximately 100.
Sift flour, baking powder and salt 3 times and set aside. Cream Crisco, vanilla and sugar well. Mix well as follows: add very slowly sweet milk, alternating with flour mixture all ingredients. Beat 6 egg whites in separate bowl; fold in beaten egg whites into the mixture. Bake at 325° for 25 minutes, using 3 round cake pans.
Prepare pudding according to package directions. Spread 2 tablespoons pudding on 1 graham cracker. Add banana slices and top with another cracker. Wrap in plastic wrap and freeze. Enjoy.
In small bowl mix salad dressing with sugar and milk. In larger bowl chop broccoli and onion. Add pimentos and cheese. Pour dressing over and mix well. Chill and serve.
Mix first four ingredients together. Add 2 eggs and 1 cup sour cream. Add 1 box jiffy cornbread mix.
Break cauliflower into flowerets and boil just until tender. Mix beaten eggs with 1/2 cup milk. Drain cauliflower and dip in egg mixture. Roll in bread crumbs until well coated. Fry in heated olive oil in heavy skillet until golden brown. Drain on paper towels and sprinkle with Parmesan cheese.
Spray skillet with Pam. Use oil to coat skillet. Mix all ingredients and brown on low heat.
Fry chops brown, not well done. Place in bottom of casserole. On each chop, place one slice of onion, one slice of tomato, one ring of green pepper and 2 tablespoons rice in green pepper ring. Season to taste. Pour 1/2 cup water into casserole. Cover and cook at 350° for 40 minutes. Serves 5.
Place spareribs in shallow baking pan. Roast, uncovered, in a moderate oven at 350° for 1 1/2 hours. Pour off fat. Melt margarine in a pan. Add onion and garlic; cook until tender. Add remaining ingredients and bring to a boil. Set aside until ready to use. Pour over spareribs. Continue roasting, basting occasionally, about 1/2 hour or until spareribs are tender.
Mix strawberries and sugar thoroughly. Let stand 10 minutes. Mix water and Sure-Jell in saucepan. Bring to a boil for 1 minute, stirring constantly. Stir in berries and cook 3 minutes. Put in containers and cover at once with lids. Set at room temperature for 24 hours. Store in freezer.
Chop cucumber and tomatoes. Mix in all other ingredients. Toss. Let the salad marinate as long as you like.
Use peas and jalapenos for extra kick. Mix all ingredients and marinate for at least 3 hours. Best when marinates overnight. Serve with dip style corn chips.
Put a clean container outside to catch new snow. (I just dig under the first layer and use that.) Then mix the remaining ingredients together. Add snow until the consistency of sherbet.
Dissolve Jell-O in 4 cups of hot water. Add sugar, lemon juice and other ingredients. Freeze. Take out of freezer 3 hours before serving. Add 4 quarts of ginger ale immediately before serving.
Quarter carrots or cut into small sticks. Cook carrots in saucepan in a small amount of boiling water for 12 to 15 minutes or just until tender. Drain and set aside.
Cream together the sugar, eggs, oil, vanilla and mango. Mix dry ingredients and add to creamed mixture. At this point, if desired, you may add 1/4 cup raisins, 1/4 cup shredded coconut and 1/4 cup chopped nuts. Mix all together and pour into greased and floured loaf pans. Bake at 350° for 45 to 50 minutes.
Mix first 8 ingredients; pour into 2-quart shallow casserole dish. Combine crackers, butter and almonds. Spoon onto top of casserole. Bake at 350° for 45 minutes. Serves 8.
Mix and bake at 350° for 5 to 10 minutes. Divide into 4 parts and color with food coloring. Place into Tupperware Bell Tumblers or Modular Mate Round 1's. Great stocking stuffers and they won't dry out.
Slice dough and place on ungreased pizza pan 1/2 inch apart. Bake at 350° for 10 to 15 minutes until brown; cool. Beat cream cheese until smooth. Add powdered sugar and milk; mix well. Spread over cooled crust. Chill. When ready to serve top with fruit.
Mix ingredients, then pour liquid over the vegetables. If not enough to cover, make more to cover.
Mix together. Take 1 package of herb crumbs. Moisten with a little hot water and a little butter. Cover bottom of casserole dish with crumbs. Pour squash mixture over crumbs and sprinkle crumbs over top. Bake at 350° until brown.
Mix all ingredients well. Chill for at least 3 hours before serving with fresh vegetables or chips.
Pour boiling water into blender. Add gelatin. Cover and blend at low speed until gelatin is completely dissolved, about 30 seconds. Add ice cream and crushed ice. Blend at high speed until ice is melted, about 30 seconds. Pour into bowl. Stir in orange. Chill until firm, about 1 hour. When ready to serve, spoon into flat-bottom ice cream cups or dessert dishes. Makes about 3 cups of 6 servings.
Cook broccoli and drain. Beat eggs. Add to corn with 1/2 cup oleo. Add broccoli, spices and bread. Mix crushed crackers with rest of oleo. Sprinkle on top. Bake 30 to 35 minutes at 350°.
Sift together the dry ingredients. Set aside. Cream together the eggs, sugar, oil, vanilla and zucchini. Add the dry ingredients and mix well. Stir in nuts or coconut. Bake at 350° for 1 hour. Cool.
Cover dough; let rise until doubled. Divide in 12 equal pieces. With lightly floured hands, roll each in 16-inch rope. Form in pretzel shape. In large skillet, bring 2 inches water to boil. Slip pretzels, a few at a time, into gently boiling water. Cook until pretzels rise to surface, about 45 seconds. Remove with slotted spoon; drain on paper towel. Place 2 inches apart on greased cookie sheet. Brush with egg white mixture. Sprinkle with salt. Do not let pretzels rise. Bake immediately in preheated 400° oven for 15 to 20 minutes until browned.
Put pineapple juice in double boiler; thicken with flour, sugar and egg. Cool thickened pineapple juice. Fold in 1 package whipped Dream Whip or Cool Whip. Spread on top of jello.
Combine all ingredients except pecans. Wrap in wax paper and chill. Roll chilled cheese balls in chopped pecans. Makes 2 cheese balls.
Melt candy and butter in double boiler. Cream butter and sugar together. Add eggs and alternate with flour, soda and buttermilk. Add nuts and fold in. Bake at 350° for 1 hour and 20 minutes.
Prepare and bake brownie mix according to package directions. Meanwhile, in small saucepan over low heat, melt caramels with milk. Stir until smooth. Immediately after removing brownies from oven, sprinkle with chocolate chips and chopped pecans. Drizzle with caramel mixture. Cool completely before cutting. Makes 24 bars.
Preheat oven to 350°. Sift flour, sugar, cocoa, salt and baking soda. Add buttermilk and oil. Stir well. Stir coffee (hot) into batter. Mixture is soupy. Bake in a greased and floured pan (9 x 13-inch) for 35 to 40 minutes. Puncture baked cake all over with a fork. Cover with chocolate fudge frosting.
Render suet until cream colored. Remove suet, leaving the liquid. Add meat; cook until lightly brown. Add onion and salt; cook 20 minutes on low heat. Add other ingredients and cook 1 hour or until meat is tender. Add water if needed or tomato juice.
Mix together mayonnaise, sugar and vinegar. Refrigerate overnight. Pour over broccoli, bacon, raisins and onion. Mix well.
Brown sausage. Drain well. Place tomatoes in blender after draining; chop. Place tomatoes, sausage and cheese in fondue pot. Stir to blend as cheese melts.
Soak bread crumbs in milk and drain off the milk. Add eggs to milk. Cook eggs, milk and butter until partially set. Turn heat off and add seasoning salt and ham.
Mix all ingredients in a bowl. Line pan with aluminum foil. Lay pork chops on foil and spread with glaze. Slice an onion and put 1 slice on each chop. Put pat of butter on top of each chop. Cover with aluminum foil. Bake 45 minutes or until done at 450°.
Cook rice as directed on box. Add all ingredients except paprika and cheese. Mix well. Pour into shallow, greased 3-quart baking dish. Sprinkle with paprika and cheese. Bake at 350° until bubbly (30 to 40 minutes). Freezes well!! When frozen, remove from freezer 4 hours before heating.
Cream sugar and margarine. Add Hershey's chocolate, flour and eggs; beat 2 minutes. Add vanilla. Pour into greased 12 x 9 x 2-inch pan. Bake at 350° for 25 to 30 minutes.
In a heavy skillet, fry bacon until crisp. Beat eggs, add vinegar, water, sugar, and salt. Beat to combine. Add mixture to bacon in skillet and cook until thickened on medium heat. DO NOT BOIL. At once, pour hot dressing over salad greens and toss. Serve at once.
Mix first five ingredients thoroughly. Add broken pecan pieces. Pour into unbaked pie shell. Arrange pecan halves on top. Bake at 350° for 40 to 50 minutes.
Put dry yeast into large bowl; add flour and stir until yeast has dissolved. Add Crisco, sugar and salt; stir until dissolved. Add flour gradually, one cup at a time. Mix thoroughly. After all the flour has been mixed thoroughly, knead dough for about 5 minutes. Grease bowl and put dough in warm place, allowing it to rise until doubled in size. Cover bowl. When risen, punch dough down and knead again. Divide dough and put into greased bread pans. Allow to rise again. Bake at 350° until brown. Makes 2 loaves.
Put crushed ice in blender; add ingredients. Blend and pour into a frosty glass. No salt on rim! Makes 1 serving.
Mix all ingredients together and place into a heatproof ramekin. Heat in a preheated oven at 350° until mixture bubbles. Serve with crackers or tortilla chips. Serves 6.