HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a saucepan, bring soda to a boil. Remove from the heat; stir in gelatin until dissolved. Stir in strawberries and lemon juice. Pour into jars or plastic containers. Cover and refrigerate up to 3 weeks. Do not freeze. Yield: 1 3/4 cups.
In blender or food processor, mix all ingredients thoroughly. Serve immediately. Makes 2 servings.
Mix all ingredients well. Drop by teaspoon. Bake at 325° to 350°.
Heat oven to 375°. Prepare 9 or 10-inch pie plate by spraying Pam to coat, then lining pie dish with separated biscuits on bottom and sides of pie plate; set aside.
Cook chicken; debone and cut in pieces. Combine soup, milk, onion and green chilies along with chicken broth and mix well. Grease casserole and add in layers: liquid first, then chicken, cheese and tortilla wedges, ending with liquid and cheese on top. Use 2-quart casserole. Bake at 350° for 1 hour.
Melt chocolate bits and butter; add flour, nuts and milk. Drop on greased sheet. Bake 8 to 10 minutes in 325° oven. May need 9 minutes.
Roast nuts in shallow pan at 400° for 7 minutes. Be careful not to burn. Stir in beaten egg white. Put nuts, sugar, cinnamon and cloves in bag and toss. Return nuts to pan and reheat for 3 minutes. Cool completely, then store in a covered container. This makes a nice Christmas gift.
Put pie filling in bottom of baking dish. Sprinkle dry cake mix evenly over fruit. Pour melted margarine over whole cake. Sprinkle almonds on top. Bake at 350° for 40 - 50 minutes or until golden brown. Serve with whipped cream or vanilla ice cream. Yummy!
Wash fillets in cold water and pat dry. Place in flat baking dish, sprayed with Pam. Melt margarine and mix the lemon juice with it. Pour over the fillets, followed by sprinkling the dill, then the paprika. Put into the broiler and broil for 10 minutes for each of the thickest parts of the fillet or until the fish flakes. Serving for one.
Heat oven to 400° (moderate hot). Mix all ingredients until blended. Beat vigorously 30 seconds. Fill muffin tins 2/3 full. Bake for 15 minutes. Makes 12 muffins.
Brown ribs 15 to 20 minutes. Place on top 3 thinly sliced onions. Add other ingredients. Cook at 325° or until done.
Combine sugar, turmeric, salt, mustard seed and vinegar. Bring to a boil. Pour over cabbage, onion and green pepper. Refrigerate. Will keep for weeks.
Press rolls into a 17 1/2 x 14-inch cookie sheet. Bake at 350° for 10 minutes; cool. Mix and spread cream cheese, mayonnaise and Ranch dressing on pressed rolls. Sprinkle chopped vegetables evenly over spread mixture. Sprinkle Cheddar cheese over top. Let sit overnight in refrigerator.
Put cornstarch in 1/2 cup. Fill rest of cup with flour. Mix this with sugar. Add salt and mix. Add milk, a little at a time, until you get it mixed. Cook until thick and add vanilla and butter. Beat egg whites until stiff. Add 1/2 cup sugar and beat until mixed. Fold hot filling into egg whites. Mix until well blended. Put in a baked, cooled pie crust. Put in refrigerator. Whip 1/2 pint cream with 3 tablespoons sugar. Put on pie and sprinkle with nuts.
In large bowl, combine sugar and butter. Dissolve yeast in warm water; add to sugar mixture. Add egg; stir in flour, then garlic powder and cheese. Cover bowl and refrigerate. Dough will rise in refrigerator. It can be baked immediately, but it's better refrigerated a few hours or overnight before using.
Fix doughnut holes and shake them in a bag of sugar. When you are finished shakin' them, then when you eat them, they get really messy and that's all.
Mix well first three ingredients; add remaining ingredients and mix well. Put in 9 x 12-inch pan; sprinkle 1/2 cup coconut on top. Bake at 350° for 40 minutes.
Dice chicken. Add to broth. Bring to a boil. Add okra, undrained tomatoes, onion, sugar, pepper and 1 teaspoon salt. Cover and simmer until okra is tender, about 45 minutes.
Cook hamburger, pepper and mustard together in double boiler until hamburger is done. Add salt after cooking. Steam buns. Spread buns with mustard, dill pickle and chopped onion. Add hamburger mixture.
Sift together flour, sugar, baking powder, soda and salt. Cut in shortening. Combine orange juice and rind with egg. Pour into dry ingredients, mixing just enough to dampen. Fold in nuts and cranberries. Spoon into a 9 x 5-inch loaf pan. Spread corners and sides higher than center. Bake at 350° for 1 hour. Good spread with cream cheese.
Cream sugar and cream cheese together. Add Cool Whip. Drain pineapple and add to mixture. Add pecans. Pour into two pie crusts and chill overnight in refrigerator.
Microwave sugar, water, syrup and salt for 7 minutes. Stir and add peanuts and cook for another 11 minutes. Stir and add butter, vanilla and food coloring. Stir until creamy, then quickly spoon onto wax paper.
Cook carrots without salt; drain and slice. Mix carrots, onion and green pepper together.
Mix together sugar and cocoa. Add eggs, butter, milk and vanilla. Mix well. Pour into unbaked pie shells. Bake at 325° for 45 minutes or until the filling is set. Makes 2 pies.
Mix all and mash, knead and squeeze. Then form into small balls. Place on ungreased cookie sheet. Butter bottom of small glass, dip in sugar and mash the balls flat. Re-dip glass for each ball. Bake at 350° for 10 to 12 minutes. Makes 250 cookies.
Combine eggs, oil and strawberries. Mix well. Mix flour, soda, salt and sugar together. Add egg mixture and mix well. Bake at 350° for 1 hour. Makes 2 loaves.
Preheat oven to 350°. Prepare cake mix as directed. Pour 2 cups batter into 13 x 9 x 2-inch greased pan; bake 15 minutes. Meanwhile, in saucepan over low heat, melt caramels, butter and milk, stir until smooth. Spread evenly over cake that has been baked, the caramel mixture. Top with nuts, add remaining cake mix. Return to oven and bake at 350° for 30 to 35 minutes longer or until cake springs back when touched.
Mix all ingredients. Put in casserole; cover. Bake at 325° for 40 to 50 minutes or until rice is tender.
Toss potatoes in 1/4 teaspoon cream of tartar and 1/2 cup water. Grease crock-pot and make layer of potatoes, onion slices, ham and cheese. Season each layer with salt and pepper. Repeat with remaining potatoes and ingredients. Sprinkle flour over top and then add the cream of mushroom. Cover and cook on low for 8 to 10 hours or cook on high for 3 to 4 hours.
Soak and cook beans. Add brown sugar. Brown meat and onion. Drain. Add to the beans. Combine remaining ingredients and simmer about 1 hour.
Mix all ingredients together. Grease and flour either muffin tins or loaf pan. Preheat oven to 350°. Bake muffins 45 minutes and loaf 1 hour.
Cut fins off thawed fish; split fish down stomach and remove bone. Wash fish and drain. Season fish with seasoned salt, black pepper, red pepper and paprika. Let stand for 1 hour. Heat Crisco in skillet. Beat eggs in a bowl; pour milk into eggs slowly and beat. Pour corn meal in separate bowl. Dip fish into milk, egg wash and immediately roll fish in corn meal. Place fish in hot oil. Cover pan with lid and let fry until brown. Turn onto the other side and brown. Return fish to first side and remove lid. When fish is as crisp as desired, remove fish from skillet and drain on paper towel and serve with side dishes.
Mix together the oleo and sugars, then beat in eggs. Blend in peanut butter. Sift together all dry ingredients and stir in. Add oats. Roll dough into small balls. Place on cookie sheet. Press with fork or glass dipped in sugar. Bake for 12 minutes at 350°.
Combine broccoli, onion and broth. Simmer 5 minutes. Put in blender and blend until smooth. Melt butter in pan. Blend in flour. Stir in broccoli mixture, cream, salt, pepper and basil. Heat slowly until just boiling; simmer 1 minute, stirring. Serve with sprinkle of almonds.
Drop eggs in mixing bowl. Beat well. Add sugar; continue to beat. Add water and sifted dry ingredients. Add flavorings. Bake in 1/4-inch deep sheet cake pan, lined with heavy brown paper that is well greased, at 375° for 15 to 20 minutes. Turn out on damp tea towel. Spread with jelly (grape or blackberry). Roll and sprinkle with confectioners sugar. Serve with warm lemon sauce.
Add water to molasses and then add dry ingredients. Add oleo and beat well. Pour into an 8 x 8-inch pan and bake at 325° for 25 to 35 minutes. Serve plain or top with Cool Whip.
Combine all ingredients and let stand for approximately 4 hours at room temperature. Chill and serve; garnish with chopped cucumber.
Wash real good and boil 2 hours. Take out the paws and clean. Peel off the skin. Make any good pickling solution. Layer in large jar with sliced onions. Pour cool solution over meat and let set overnight then ready to eat.
Boil rice; set aside. Brown sausage; add hot dogs, bell pepper and set aside. Saute the clove of garlic; add rice and cook 2 minutes. Mix or add sausage, hot dog, bell pepper, green peas, salt, pepper and egg. Cook for another 2 minutes, stirring occasionally.
Put sugar, peanut butter, butter and milk in glass bowl. Place in microwave for 2 minutes. Remove and stir until blended. Add nuts and vanilla. Pour into greased pan. Chill 20 minutes in freezer.
Cook macaroni in boiling water (with little salt or none since soup is salty). Drain and rinse. Combine other ingredients except crumbs. Top with the buttered crumbs. Bake approximately 1 hour at 350° or until lightly browned in greased dish.
Scrub potatoes. Do not peel. Cut into 1-inch cubes. Boil until just tender. Mash the potatoes with butter and milk to desired consistency. Microwave spinach (in package) on High for 3 minutes; drain. Add spinach and salt to mashed potatoes.
Mix well. Spread on tortillas and roll up. Chill and then cut into circles.
Heat oven to 350°. Grease and flour jelly roll pan. Prepare cake mix as directed in package. Pour batter into pan. Mix remaining ingredients, except chips. Drop by tablespoonsful onto batter. Cut through batter with a knife for marbled effect. Sprinkle with chocolate chips and nuts. Bake for 30 minutes.
Preheat oven to 425°. Pour milk into blender. Add flour and salt. Blend slightly. Add eggs, one at a time, blending each. Spray muffin or popover pans well. Fill each cup 3/4 full. Bake for 20 minutes at 425°. Reduce heat to 325° and bake 15 minutes or until golden brown. Do not open oven door while baking. You may bake 5 minutes longer for a drier popover.
Melt butter. While hot, add sugar and brown sugar. Stir. Let cool. Beat egg lightly, then add egg and vanilla to butter. Stir. Mix flour, baking soda and salt. Mix with batter mixture. Add chocolate chips and nuts. Stir. Cool in fridge for 1 hour. Cook in 375° oven for 12 minutes.
Mix cocoa in hot water; add remaining ingredients; beat well. Pour into ungreased 9 x 13-inch pan. Bake in 350° oven for 45 minutes. Remove from oven, cool slightly and frost.
Mix ingredients together. Make sure you mix it well. Then roll into small balls. Place on cookie sheet. Press down, making crisscrosses with a fork. Cook about 10 minutes or until brown. Bake at 350°.
Split chilies and rinse out seeds. Lay flat in lightly greased baking dish (13 x 9 x 2-inch). Grate cheese and spread over top of chilies. Beat eggs and add sour cream. Mix well. Pour over top of cheese. Bake 30 minutes at 350° or when knife comes clean when inserted in center.
Crumble graham crackers in a casserole dish to form the crust. Set aside.	Pour juice from the peaches into a cup and set aside for later use. Melt butter in a medium saucepan on medium heat. Add cornstarch and stir. Add the juice from the peaches to the butter and cornstarch, stirring well. Add the water and sugar. Stir. Continue cooking until mixture is thick. Reduce heat. Add peaches and sour cream and cook on low heat for five to eight minutes, stirring often. Remove from heat and pour mixture into graham cracker crust.	Bake at 350° for 45 minutes or until brown around the sides. Remove from heat and allow to cool. Casserole may be refrigerated and reheated.
Cream butter, Crisco, sugar and egg yolks. Add stiffly beaten egg whites. Pour into three 9-inch greased and floured pans. Bake at 350° for 25 minutes.
Measure all ingredients into bowl. Blend 1/2 minute on low speed. Beat for 3 minutes at high speed, scrape bowl constantly. Pour into pan. Bake at 350°. (May be made in 9 x 13 x 2-inch pan or tube pan or two 9-inch pans.) Bake in 9 x 13-inch pan for 45 to 50 minutes and layers about 30 minutes.
Mix all the ingredients and put in closed 1-quart container. Set out on countertop for 5 hours or until ferments.
Grind cranberries. Add sugar and let stand overnight. Add pineapple, nuts and marshmallows. Fold in Cool Whip. Chill until ready to serve. Will keep for days in icebox!
Drain beets, reserving 1/3 cup liquid. In medium saucepan, combine reserved beet liquid and raisins. Cover. Simmer until raisins are plump, about 5 minutes. Combine sugar and cornstarch. Stir into raisins in pan. Add lemon juice and butter. Cook and stir over medium heat until slightly thickened. Stir in beets and simmer until mixture is heated through, about 5 minutes.
Saute onion in margarine until tender. Combine with soup and sour cream in bowl. Add potatoes, cheese, salt and pepper, stirring well. Pour into a 9 x 13-inch baking dish. Bake at 350° for 45 minutes. Toss corn flakes with 1/4 cup melted margarine. Sprinkle over potato mixture. Bake 15 minutes longer. Serves 10 to 12.
Preheat oven to 350°. Combine all ingredients, except pecans. Beat at medium speed 5 minutes. Add nuts and mix well; pour batter into well-greased and floured Bundt pan. Bake 40 to 50 minutes. Let cool in pan 10 minutes, then loosen center and sides with plastic spatula. Invert and tip on wire rack to cool. Can ice with cream cheese icing or use Cool Whip to serve.
Mix all ingredients. Pour into greased baking dish and bake 40 minutes at 375°.
Combine corn, flour, salt and sugar. Beat eggs, milk and butter. Combine mixtures and pour into greased 1 1/2-quart casserole. Bake at 350° for 30 minutes. Makes 4 servings.
Cook beans and noodles separately according to package directions; drain well. In bowl, combine yogurt, mayonnaise, wine, salt, parsley, dill, garlic powder and dash of pepper. In 3-quart casserole dish, layer half of the noodles, beans, chicken, almonds, cheese and yogurt mixture; repeat. Bake covered in 350° oven for 45 minutes. Serves 6 to 8.
Slice about 8 large leeks (white part only), washing first very well. Saute in a bit of butter until tender. Place in a pie shell and top with lightly cooked bacon. Add salt and freshly ground pepper to taste. Top with another layer of crust that has been pricked with fork. Bake in a preheated 375° oven for 30 to 45 minutes.
Prepare macaroni and cheese according to package directions. Stir in soup, tuna and milk. Pour into a greased 2-quart baking dish. Sprinkle with cheese and bake uncovered at 350° for 20 minutes or until cheese is melted. Yield: 4 servings.
Lightly brown chicken in oil, stirring for 5 to 7 minutes. Remove from pan. Add sherry, cornstarch, honey, lemon juice and ginger. Stir until smooth. Add melon. Keep stirring lightly for a few minutes. Add chicken. Cover for a couple of minutes. Serve over pasta or Chinese noodles.
Melt butter and garlic in small saucepan over medium heat. Pour over fettucine and toss. Add shrimp, cheese and parsley. Season with pepper and toss. Serve immediately. Makes 4 servings.
Preheat oven to 325°. Grease and flour a 13 x 9 x 2-inch pan. Beat eggs in a large bowl. Add sugar and oil; beat until well blended. Stir in flour and cinnamon; blend thoroughly. Stir in carrots, undrained pineapple and pecans. Pour batter into prepared pan. Bake 55 to 60 minutes. Cool in pan on wire rack. Spread with Cream Cheese Frosting.
Brown and drain beef. Add all ingredients except Worcestershire sauce. Simmer until well done. Add Worcestershire sauce.
Mix soups and mushrooms. Mix with at least 2 cups broth. In a casserole dish, layer spaghetti, chicken and broth mixture. Top with grated cheese. Cook in a 9 x 13-inch pan at 350° for 30 minutes.
In large bowl, combine turkey, bread crumbs and egg, mixing gently until well combined. Shape into 1-inch meatballs. In large saucepan or Dutch oven, heat oil over medium-high heat. Add as many meatballs as will fit into pan (do not crowd) and cook, turning to brown on all sides. As they are browned, remove meatballs to paper toweling to drain. Discard fat. Add gravy mix, water and bay leaf and bring to a boil. Add meatballs and reduce heat. Cover and simmer 15 minutes. Add carrots and beans and simmer, covered, 8 minutes more. Stir in corn until heated through. Discard bay leaf and serve over hot noodles.
Cook or steam zucchini until tender; drain. In large bowl beat eggs, stir in mayonnaise, onions, green peppers, herbs and add zucchini. Turn into greased 1 1/2-quart baking dish. Sprinkle with crumbs and dot with butter. Bake at 350° for 30 minutes.
Move oven rack to low position so that top of pan will be in center of oven. Heat oven to 350°. Grease bottoms only of 2 loaf pans. Mix zucchini, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients and pour into pans. Bake 8-inch loaves 50 to 60 minutes or 9-inch loaves 1 hour and 10 to 20 minutes.
Mix first 5 ingredients. Set aside 3/4 cup of this mixture for topping. To rest, add salt, soda and eggs. Beat well by hand and add buttermilk. Mix until smooth. Pour into greased and floured angel food pan. Sprinkle with 3/4 cup reserved crumbs. Bake at 350° for 45 minutes or until toothpick inserted comes out clean. Cool 15 minutes in pan on wire rack. Using sharp knife, loosen sides from pan. Invert onto plate and invert again to get right side up.
Whip the cream and set aside. Drain and cut cherries in half. Combine 2/3 of the cherries, pineapple, sugar and marshmallows. Mix together, then mix in 2/3 of the whipping cream. Smooth the top and put on the remaining whipped cream. Then decorate with the remaining cherries. Can also use chopped pecans in mixture and to decorate the top. Refrigerate overnight. Rich and delicious!
Mix sugar and cornstarch in medium-size saucepan. Stir in water until blended. Add 1 cup of the blueberries. Stir over medium heat until mixture thickens and comes to a boil. Reduce heat and simmer 2 minutes, stirring constantly until berries release their juices. Remove from heat and stir in remaining berries. Cool to	room temperature. Beat cheese, powdered sugar and vanilla in bowl until blended.	Spread over bottom of pie crust. Cover with berry mixture. Refrigerate 2 hours or until chilled.
Blanch broccoli and cauliflower for 3 minutes. Heat oil in skillet, then put broccoli and cauliflower in hot oil along with other vegetables. Stir continuously until peppers are tender but still crisp. Add soup and ginger and heat a few minutes longer. Heat until the soup and ginger are of liquid consistency. Makes approximately 3 servings. (Chicken breast, raw shrimp or turkey breast may be added to make one skillet meal. Chop and cook meat first, then add the vegetables.)
Cut up Chicken into cubes or small pieces. Slice up Onion and saute. Mix in bottom of cooking pan. Pour Soup over Chicken. Mix Stuffing Mix and top it over the Chicken and Soup. Put in oven and cook for 30 minutes or until stuffing is beginning to crust.
In large pot, add water and marshmallows. When marshmallows are melted, add jello. Stir until jello is dissolved. Add juice, cabbage and pineapple. Chill until thickened. Add whipped topping, mayonnaise and nuts. Stir gently. Chill until firm. Makes 8 to 10 servings.
Cover raisins with water and boil for 10 minutes. Drain, reserving 1 cup of liquid and return to boiled raisins. Add the shortening and set aside to cool. When cool, add eggs. Sift dry ingredients and add to raisin mixture. Pour into 2 greased loaf pans and bake for 1 hour. Turn out on rack to cool. Can cut 20 to 22 slices. Serve buttered.
Preheat oven to 375°. Cream sugar and shortening. Add eggs and beat until smooth. Add remaining ingredients. Bake 8 to 10 minutes or until brown.
Cut off top of each pepper. Remove seeds. Cook 5 minutes in boiling salted water. Drain; set aside. Combine meat, rice, 1/4 cup of tomato sauce and remaining items. Stuff peppers and place in small baking pan. Pour remaining tomato sauce over stuffed peppers. Cover and bake at 350° for 50 to 60 minutes. Baste peppers twice with drippings.
Preheat oven to 350°. Combine all ingredients and mix well. Drop from teaspoon onto ungreased cookie pan. Bake for 10 to 12 minutes until brown. Cool on cookie sheet for 1 minute. Remove to cooling rack.
Cut chicken wings into sections; discard the tips. Wash chicken parts thoroughly in water. Drain on paper towels or strainer. Put chicken in bowl. Add seasoning salt and pepper to taste. Stir with large spoon to coat all chicken pieces.
Cover grapes with vinegar and let stand all night. Cook grapes and strain through sieve. Cook until creamy.
Soak cucumbers and onions in 1/4 cup salt and ice water for 2 or 3 hours. Drain and rinse well. Pack in a gallon container. Combine vinegar, sugar and spices and pour mixture over cucumbers and onions. Refrigerate.
Mix together pretzels, margarine and 3 tablespoons sugar. Spread on bottom of 9 x 13-inch dish. Bake at 400° for 6 to 7 minutes. Watch closely. Let cool. Mix together cream cheese, 1 cup sugar and Cool Whip. Spread over first layer. Mix jello with boiling water. Add strawberries. Refrigerate until mixture begins to congeal, then pour over second layer. Return to refrigerator until completely congealed.
Beat egg lightly. Add water, then salmon, bread crumbs, chopped onion, salt, pepper and melted butter. Mix well. Mold in loaf pan. Bake in 350° oven for 45 minutes. Serves 6.
Have cream cheese and butter at room temperature. Mix all ingredients and form into 1-inch balls. Press hole into ball with thumb. Fill with apricot preserves and bake at 350° for 18 minutes.
Cook sausage until brown; drain. Separate crescent rolls. Place in an ungreased 12-inch pizza pan with point toward center. Press over bottom and sides to form a crust. Spoon sausage over crust. Sprinkle with potatoes; top with cheese. Beat together eggs, milk, salt and pepper. Pour into crust. Sprinkle Parmesan over all. Bake at 375° for 25 to 30 minutes. Makes 6 to 8 servings.
Add sugar to hot tea. Stir until dissolved. Add juices. Serve hot or cold. Say "Cougar Cheer" after enjoying this delicious treat!
Mix ingredients. Cover with grated cheese. Sprinkle Ritz crackers. Bake at 350° for 30 to 40 minutes.
Marinate button mushrooms in creamy Italian dressing several hours or overnight. Serve in dressing with toothpicks.
Dissolve yeast in water. Combine flour, butter, salt, sugar, eggs and sour cream. Add yeast mixture. Blend well. Divide dough into 2 pieces. Roll each part to 1/4-inch thickness as for jelly roll. Spread with layer of soft butter or margarine. Sprinkle with cinnamon and sugar mixture. Roll as for jelly roll. With sharp floured knife, cut into 2-inch slices. Place on greased pan and allow to rise until light or doubled in bulk. Bake at 350° to 375° for 30 minutes. May be sliced to 1-inch if smaller rolls are desired.
Beat all ingredients together with rotary beater or shake well in tightly covered jar. Keep in covered jar in refrigerator. Shake again to mix before using as it separates on standing.
Put initial starter in refrigerator for 3 to 5 days; you can feed on the third, fourth or fifth day with listed ingredients. Mix well; add to starter and let stand out of refrigerator for 8 to 12 hours (all day). When bubbly, take out one cup for bread. Return starter to refrigerator. Wait 3 to 5 days to feed again. If you don't make bread after feeding 3 times, discard one cup or give to a friend. This is to avoid deflating starter. supper time and then bake.
Saute onion and garlic in oil until soft. Add mushrooms and cook until they are soft. Add lemon, tarragon, paprika and mix well. Blend vegetable stock and tahini. Pour over mushroom mixture and mix well; remove from heat, add tomatoes and season, if necessary, with fresh ground pepper and some tamari. Spoon over noodles and garnish with parsley.
Pat out ground beef in bottom of baking dish. Cover with onions, celery soup, cheese and top with Tater Tots. Bake at 350° for 45 minutes, until meat is done.