HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sprinkle 2 teaspoons raspberry gelatin powder over 1 tablespoon cold water in a cup. Stir and let stand one minute to soften. Add 2 tablespoons boiling water and the rum extract. Stir until dissolved. Beat the sugar, heavy cream (very cold) and 2 teaspoons vanilla extract in refrigerated mixing bowl. Mix at medium speed until stiff peaks form. Add gelatin mixture and beat until blended. Mold, chill, garnish, serve and eat. Enjoy.
Saute onions in butter. Add soup and cheese. Heat & stir until heated through. Stir in rice & broccoli. Pour into buttered casserole & bake. I sometimes sprinkle Italian bread crumbs over top before baking.
Grease bottom only of loaf pan. Mix sugar, oleo, eggs and pineapple in large bowl. Stir in remaining ingredients except oats and nuts. Stir in oats and nuts. Pour into pan. Bake at 350° for 55 to 60 minutes. Cool 10 minutes. Loosen sides of loaf from pan; remove and cool completely before slicing. Store tightly wrapped in fridge.
Break apart chocolate bar and melt. Stir in coconut, oleo and water. Fold in Cool Whip and pour into a baked pie crust. Chill in freezer several hours or overnight. Additional Cool Whip may be placed on top when serving.
Combine soup, onion, oregano and sour cream. Mix with green beans. Place in 1 1/2-quart casserole dish. Top with cheese. Bake at 350° for 30 minutes. Serves 6 to 8.
Soak all ingredients awhile with pinch of salt. Let come to a boil and cool. Roll dough about 1/4 inch thick. Cut cookies. Put teaspoon of filling on one cookie, put another cookie on top pressing edges well. Cut a little hole in top to allow steam to escape. Bake in 350° oven until a nice brown. Do not overbake.
Heat oven to 400°. Beat eggs with fork until well blended. Stir in oil, vanilla and lemon flavor; blend in sugar until mixture thickens. Sift flour, baking powder and salt and stir into oil mixture. Drop with teaspoons 2-inches apart on ungreased baking sheet. Flatten with greased glass bottom dipped in sugar. Bake 8 to 10 minutes or just until a delicate brown. Makes 3 dozen.
*Made with 1 cup 1% low-fat cottage cheese, blended with 2 tablespoons of plain nonfat yogurt and 2 tablespoons of lemon juice in a blender.
Sift flour, measure and sift with salt and spices. Combine with sugar and shortening. Mix to a crummy consistency. Combine water, molasses and baking soda. Add crumbs, saving 1/2 cup for top of cake. Beat until smooth. Pour into well oiled pan. Sprinkle with remaining crumbs. Bake in a moderate oven at 375° for about 40 minutes.
Mix undiluted soups together. Add white wine and thoroughly mix. Add long grain rice packet and seasonings. Mix well. Allow to set 2 hours in the bowl. Grease roasting pan which should be 2 inches high. Spread rice mixture over the bottom. Place chicken pieces, from which you remove the skin, down on top of the rice. Cover with aluminum foil and bake in preheated 350° oven for one hour. Remove foil. Turn chicken and bake, uncovered, for 1/2 hour more.
Beat eggs at high speed for 5 minutes; be sure to do this. Mix the next 3 ingredients and combine with the beaten eggs. Sift together remaining ingredients and fold into egg and pumpkin mixture. Line 15 x 10 x 1-inch cookie sheet with waxed paper. Pour mixture on the waxed paper. Sprinkle with 1 cup chopped nuts over top. Bake at 375° for 15 minutes. Dump out on 2 paper towels sprinkled with powdered sugar. Peel off waxed paper and roll up about 3 rounds. Let cool 20 to 30 minutes. Unroll very carefully and spread with the filling mixture.
Mix all ingredients, except egg whites, together until well blended. Fold in egg whites and fill unbaked pie shell. Bake at 450° for 10 minutes, then at 325° for 25 minutes. This is like a cheese cake.
Cream shortening and sugar, add egg yolks, add milk alternatly with flour, salt, baking powder (sifted together). Melt chocolate in double boiler, add baking soda, boiling water (mixture will fizzle up). Let settle and cool slightly. Mix with cake batter. In small bowl beat the egg white until stiff. Fold egg whites into batter. Pour cake into 9-inch cake pans or 13 x 9-inch loaf pan. greased and floured pan). Bake in 350° oven about 35 minutes.
Dissolve and stir well the 2 cups of jello in boiling water. When dissolved well and the mix has cooled, stir in mayonnaise and add other ingredients. Refrigerate until firm.
In medium bowl, combine sauce and ground meat. In a separate medium bowl, combine Ricotta cheese, 3/4 cup Parmesan cheese and parsley. Pour 3/4 cup sauce mixture in bottom of a 13 x 9-inch pan. Layer one-third of the noodles, half of the Ricotta mixture, 1/3 of the remaining sauce and 1 cup Mozzarella cheese in pan. Repeat layers. Top with remaining noodles, sauce, 1 cup Mozzarella cheese and 3/4 cup Parmesan cheese. Cover with foil; bake at 350° for 50 minutes. Uncover; bake 15 minutes more. Makes 8 to 10 servings.
Drain pineapple, reserving syrup. In saucepan combine rice, water, syrup and salt. Mix just to moisten rice. Bring quickly to boiling. Reduce heat, cover and simmer 5 minutes. Add marshmallows, pineapple, banana and lemon juice. Cool thoroughly. Fold in whipped cream. Chill. Serves 8 to 10.
Melt 2 sticks butter. Add confectioners sugar, graham cracker crumbs and jar of Jif to melted butter. Mix until pasty. In glass or aluminum baking casserole, grease bottom with spray or margarine. Form peanut butter mixture in pan and even out. Melt chocolate chips and pour over top of mixture. Refrigerate for approximately 30 minutes, then cut into squares. Arrange and refrigerate for 2 hours.
Mix well and spread on small (2 x 2-inch) party rye bread. Place on cookie sheet and bake at 375° for about 15 minutes until brown. Makes approximately 30 slices.
Whiz yogurt, juice and sweetener in a blender. Pour into a glass and sprinkle ground cloves on the top.
In a shallow bowl, combine cereal, flour and seasonings. Place butter in another bowl. Dip chicken in butter, then into cereal mixture. Place in a greased 11 x 7 x 2-inch baking pan. Drizzle with remaining butter. Bake, uncovered, at 400° for 20 to 25 minutes or until juices run clear.
Blend all in large bowl; mix 2 minutes. Bake in greased and floured Bundt pan for 50 minutes at 350°. Cool 15 minutes and remove from pan. Split into 3 pieces.
Mix all ingredients together in a casserole with tight fitting lid. Cover first with foil, then lid. Cook at 300° for 3 hours. Serve over buttered noodles or rice.
Cream shortening and sugar; add eggs and vanilla. Mix well. Add dry ingredients, then nuts and pineapple. Bake at 375° for 10 to 12 minutes.
Combine all ingredients and mix well. Divide in 2 well-greased loaf pans (grease and spray, sticks easily). Bake at 325° for 1 hour.
Mix 1 pound of each type of bean. Rinse 1 1/2 cups of mixed beans. Soak overnight in water. Drain and add 2 quarts of water and at least 1 teaspoon salt. Add ham. Cook slowly for 3 hours. Add onion, garlic, Ro-Tel tomatoes and lemon juice. Simmer for 2 hours. Serve with hot cornbread.
Open the boil with a sterilized needle. Use a flame to sterilize the needle. Take a thin slice of raw onion and put on boil. Use a white cloth; wrap up the place. Change every few hours. Keep the boil open and draining. Keep it clean all around it. Take showers instead of baths to reduce the chance of spreading the infection.
In large bowl, mix preceeding ingredients in order given. Put in a greased baking dish and cover with crumbs. I use Pepperidge Farm stuffing. Bake 30 minutes at 350° until hot. It's delicious.
Grease bottom of 13 x 9-inch baking pan. Prepare brownies mix as directed. Spread into pan. Bake as directed. Immediately place unwrapped candies on surface of hot brownies. Allow to stand 3 to 4 minutes or until candies are melted. Using knife or metal spatula, gently swirl melted candies to cover entire surface of brownies. Cool 2 hours or until just set. Cut into bars. Makes 2 dozen.
Into an ungreased 13 x 9-inch pan, dump pineapple. On top of pineapple, dump cherry pie filling. On top of pie filling, dump dry cake mix. On top of cake mix, dump pecans. Over the whole thing pour melted butter. Do not stir. Spread each layer evenly in pan as you add ingredients. Bake at 350° for 1 hour. Serve from pan the cake is baked in.
In a sauce pan over low heat, melt margarine and chocolate chips. Stir until smooth.
Preheat oven to 375°. Coat bottom and sides of large Bundt pan with butter; sprinkle pan with 3 tablespoons nuts. Melt margarine in small saucepan; add remaining nuts, brown sugar and water. Heat to boiling, stirring occasionally. Remove crescents from can in rolled sections; do not unroll. Cut each section into 4 slices. Arrange 8 slices in prepared pan, separating each pinwheel slightly to allow sauce to penetrate. Spoon half the caramel sauce over dough. Repeat with remaining dough. Pour remaining caramel sauce over dough; bake for 25 to 30 minutes. Cool 3 minutes. Turn into serving platter or waxed paper.
Over medium heat in heavy saucepan, saute onion in bacon drippings until clear. Add wine, sugar, vinegar and garlic. Simmer 5 minutes. Add cabbage; cover and simmer another 20 minutes. Add apples and simmer, stirring often, until cabbage and apples are tender. Season with salt and hot sauce.
Preheat oven to 250°. Mix dry ingredients in a roasting pan. In saucepan, heat sugar, butter and corn syrup to boiling. Stir in vanilla and soda. Pour over cereal mixture. Bake one hour, stirring every 15 minutes. Cool, then add chocolate bits and raisins.
Pop popcorn. Set aside, but keep warm. Butter the bottom and sides of a medium-sized saucepan. Mix the honey, white Karo syrup and sugar in the saucepan. Bring to a boil. Remove from heat. Add the peanut butter and vanilla; stir until smooth. Pour over popcorn and stir until all popcorn is covered. Let cool for 5 to 10 minutes.
In saucepan combine molasses, sugar and water. Cook to soft ball stage, stirring frequently. Pour over popcorn and mix. Cool slightly. Shape into balls with buttered hands.
Preheat oven to 325°. Chop or cut up apricots and place in saucepan with 1 cup of water. Place over medium heat. Bring to boil. Cover and turn down to simmer for 30 to 45 minutes or until apricots are very soft. Mash well and add 2 tablespoons sugar. Stir and set aside,
Add butter and vanilla. Microwave on High for 2 minutes. Remove. Add baking soda. Stir quickly and pour onto buttered pan. Spread evenly. Let cool 1/2 to 1 hour. Break into small pieces and store in airtight container. Makes approximately 1 pound.
Hull the strawberries; save half for bottom of pie shell. Mash other half, add sugar and cornstarch. Mix well and cook until clear and thick, stirring constantly so mixture will not stick. Cool strawberry mixture and baked pie shell. Line cooled pie shell with uncooked berries, flat side down. Pour cooled berries mixture over all. Top with whipped cream.
Combine cream cheese and margarine, mixing until well blended. Add flour and salt; mix well. Shape dough into ball; chill 1 hour.
Mix all together, then chill for 30 minutes. Roll on flour surface. Bake at 350° until brown.
Cook carrots and celery in boiling water until tender. Do not drain. In skillet, cook onions and butter until tender. Stir in flour, gradually add milk. Cook and stir until thick. Add broth, cheese, carrots and celery. Stir over low heat until cheese melts.
Saut onion, zucchini, green peppers and all seasonings in 3 tablespoons butter. Pour into greased baking dish. Add tomatoes; sprinkle with cheese and bake 20 to 25 minutes in 350° oven.
Grease and flour tube pan. Sprinkle chips and pecans over bottom of pan. Mix cake ingredients except chocolate syrup and confectioners sugar in usual manner in order given. Reserve 1 cup batter. Pour remaining batter into pan. Add chocolate syrup to reserved cup of batter and pour over top of white batter. Bake 1 hour at 350°. Cool in pan 30 minutes. Turn out and sprinkle with powdered sugar.
Boil first 5 ingredients for 5 minutes. Add wieners and simmer at least 1 hour before serving.
Preheat oven to 375 degrees. Mix onion and raw ground beef (salt and pepper to taste). Press raw mixture in bottom of 9 x 13 inch baking pan. Cover with raw sliced potatoes. Sprinkle cheese on top and cover with cream of mushroom soup. Bake, uncovered, at 375 degrees for one hour.
Heat marshmallow and milk at low heat until melted, stirring constantly. Remove from heat and stir in cream cheese until melted, add cottage cheese and pineapple, fold in cherries and oranges. Fold in cool whip. Put in serving dish, cover well. Let stand in refrigerator overnight.
Brown hamburger with onion. Drain grease off hamburger and add other ingredients. Simmer for 15 to 20 minutes. Serve over cooked egg noodles or chow mein noodles.
Pare carrots. Cut diagonally in thin slices. Combine with raisins, water and salt in a medium-size heavy saucepan. Cover.
About 1 hour before serving, in 10-inch skillet over medium heat, heat sausages and 1/4 cup water to boiling. Cover and simmer 5 minutes. Remove cover and continue cooking 20 minutes.
Combine crackers and butter; press into bottom of an 8-inch square pan. Chill.
Cream butter and sugar. Add eggs, one at a time. Beat well after each. Add chocolate syrup. Sift together flour, baking soda and salt. Add alternately to egg mixture with buttermilk. Add vanilla and melted Hershey bars. Grease and flour Bundt pan. Bake 1 1/2 hours at 325°. May be served with Cool Whip.
Beat together the eggs, sugar, oil and honey. Sift together the dry ingredients and add to the honey mixture. Mix thoroughly. Add vanilla, nuts and apples. Mix gently and pour into large cake pan which has been greased and lightly floured. Bake for 45 minutes at 350°.
Place meat, seasonings, peppers and juice in crock-pot. Cover with water. Cook for at least 4 hours before you shred meat into small pieces. Cook for 2 more hours, until tender. Serve shredded meat on buns with cheese on top.
In a blender, crush cookies until fine; set aside. In a mixing bowl, beat cream cheese, butter and sugar until smooth. In another bowl, mix pudding and milk until well blended. Fold into cream mixture. Fold in whipped topping. Alternate layers of cookie crumbs and pudding mixture, ending with crumbs. Chill overnight. Can be put in a clean flowerpot and decorated with silk flowers and gummy worms.
Remove any skin and fat from chicken. Place chicken on broiler pan and sprinkle with lemon juice and cheese. Dust lightly with paprika. Broil 10 minutes or until just cooked through. Makes 4 servings.
Cut onions in half; cut each half into 1/2-inch thick slices. Combine all ingredients in a 3 1/2-quart slow cooker. Cook, covered, at HIGH 8 hours or until golden brown and very soft.
Line bottom of 9 x 13-inch pan with bread slices. Melt butter; stir in poppy seed and mustard. Spread 1/2 butter mixture over bread. Cover with ham slices; top with bread slices. Spread with remaining butter mixture on top. Bake at 350° for 30 minutes until brown.
Drain pickles. Add sugar and replace lid. Set jar upside down in bowl. Refrigerate or a few days, then turn right side up for about a week.
I use my 30 cup coffee maker, which is a percolator, to make the Wassail. Put the apple cider in the bottom of the coffee pot. Add the rest of the ingredients into the basket at the top. Plug in the coffee maker and allow it to perk. When it stops, the Wassail is done, and it will stay hot during the time you need it. Serve in glass or china cups. Brandy can be added at this time if desired.
Simmer chicken, sliced carrots, chopped celery and chopped onion in large pot with salt and pepper. As chicken is boiling, skim top with slotted spoon to remove unwanted fat. After chicken has simmered for about 1 hour, drain liquid and save. Allow chicken to cool and pull off bones.
Dissolve the jello in the boiling water. Stir fruits into jello liquid. Pour half the jello mixture into an 8-inch pan and refrigerate until firm. Keep remainder of jello mixture at room temperature. Spread congealed mixture with 1 cup sour cream. Spoon remaining jello mixture (room temperature) over sour cream and refrigerate until firm. Top with remaining sour cream, spreading evenly. Sprinkle with pecans.
Brown hamburger and chopped onion; drain. Fry bacon, drain, and chop in fine pieces. Combine all ingredients and bake in a covered 9 x 13-inch pan or casserole for 1 1/2 hours.
Line 9-inch pie plate with pastry. Mix sugar, salt and flour. Sprinkle 2 tablespoons of this mixture over bottom of pastry. Arrange half the peaches in the pastry shell. Sprinkle with half the remaining sugar-flour mixture. Arrange remaining peaches, then sprinkle with rest of sugar mixture. Combine melted margarine and lemon juice. Drizzle evenly over peaches in shell. Cut remaining pastry in strips 1/2-inch wide and arrange crisscross on top of fruit. Turn edges of pastry under and crimp or flute as desired. Bake in moderately hot oven (425°) for 15 minutes. Reduce heat to 375° and continue baking 30 minutes. The little trick of flavoring with lemon juice and margarine works well with other fruit and berry pies.
Top generously with small dabs of mayo; sprinkle with 1 tablespoon sugar. Repeat for desired amount. Sprinkle crisp bacon on top layer. Do not toss; serve layered.
In a 4-quart Dutch oven, cook the onion and garlic in butter until tender, but not brown. Add the water, potatoes, sausage, beans and bouillon granules. Heat to boiling. Reduce heat and simmer, covered, 15 minutes. Add the cabbage, catsup and vinegar. Simmer, covered, 10 minutes or more. Makes 6 main dish servings.
Mix all ingredients in a bowl. Cover and chill overnight. If desired, sprinkle with Parmesan cheese before serving.
Toss apples, celery and nuts with mayonnaise. Serve on lettuce. Top each serving with a maraschino cherry. Makes 4 servings.
Mix together all ingredients. You may wish to put cinnamon in mixture or sprinkle it on the top. Bake at 350° for 1 1/2 hours in 9 x 13-inch pan. Can be frozen when cooked.
Combine milk, 1/2 of margarine, sugar and salt in a saucepan. Heat until margarine is melted. Cool to 105° to 115°. Stir in yeast until dissolved. Place flour in a large bowl. Make a well in the flour and pour in liquid mixture. Stir until blended. Cover and let rise until double in bulk (about 1 1/2 hours).
In a large mixing bowl, blend together the flour, baking powder, soda, salt and cinnamon. Add brown sugar, milk, egg and oleo. Mix thoroughly. Add the carrots and oats. Mix well. Spoon the batter into greased muffin pan cups. Fill them 2/3 full. Bake 25 minutes at 375°. Makes 12 muffins.
Stir soup until creamy. Add milk, cheese and onion, then macaroni, beef and eggs. Turn into a 1-quart baking dish. Refrigerate 3 to 4 hours or overnight. Bake at 350° for 1 hour.
Heat oven to 350°. Grease and flour a 9 x 5 x 3-inch loaf pan or 2 (8 1/2 x 4 1/2 x 2 1/2-inch) loaf pans. Measure all ingredients in a large mixer bowl; beat on medium speed 1/2 minute, scraping side and bottom of bowl constantly. Pour into pan or pans. Bake 55 to 65 minutes or until toothpick comes out clean. Remove from pan; cool thoroughly on wire rack before slicing.
Cook and drain spinach. Add remaining ingredients, except bread crumbs. Pour into greased casserole dish. Dot with butter; cover with bread crumbs. Bake, uncovered, at 350° for 45 minutes.
Prepare macaroni as label directs, but don't use salt in the water. Meanwhile, cook ground beef until well browned. Stir in taco seasoning mix and 1 cup water; heat to boiling, stirring until blended. Reduce heat and simmer 5 minutes, stirring occasionally.
Cook and crumble the sausage. Use 13 x 19-inch baking dish. Make first layer crumbs, second layer sausage and third layer cheese. Then alternate layers. Beat eggs, salt, pepper and mustard and blend with milk. Pour mixture over the layered casserole. Cover and refrigerate overnight. Bake, uncovered, for 1 hour at 350°. Before serving, cut into squares. Yields 12 servings.
Melt butter in a 2 or 3-quart pan over medium heat. Add onion, garlic and thyme. Cook, stirring often, until onion is soft. Add broth; bring to boil over high heat. Then boil uncovered until mixture is reduced to 1 1/2 cups. Add potatoes and cook over medium heat uncovered, stirring often, until potatoes are tender to bite, about 25 minutes. Remove from heat and mix in cream and cheese. Season to taste with salt. Pour into 10-inch rimmed baking pan. Bake uncovered at 325° for 2 to 2 1/2 hours until light golden. Stir occasionally. Makes 4 to 6 servings.
Mix well and roll into balls. Bake on greased baking sheet in a 350° oven for 10 minutes. Remove from cookie sheet while still warm.
Mix rice, cheese and shrimp (reserve some cheese for top). Mix egg yolks and milk; combine with shrimp mixture. Season with pepper, onion salt and dill weed. Beat egg whites stiff and fold in. Turn into greased 2-quart casserole. Sprinkle reserved cheese on top. Bake at 375° for 30 minutes.
Mix thoroughly. Divide and place in 2 loaf pans. Make trench in top of meat and pour approximately 2 tablespoons ketchup in trench. Bake at 350° for 1 hour. One-third of meat can be lean pork sausage.
Mix all ingredients well except chocolate and paraffin in large bowl. Roll into 1-inch balls. Dip balls in melted chocolate and paraffin. A wire spoon or slotted spoon works well. Cool on wax paper. Can be frozen. Makes 120 to 150.
Boil pasta until done. Rinse with cold water; drain. Dice bell pepper, onion and eggs. Combine with pasta, crabmeat, tuna, mayonnaise and seasonings. Chill and serve.
Mix first 5 ingredients. Blend well. Spray a baking pan with Pam. Pour in mixture and add fruit to top. Bake at 375° for approximately 25 minutes.
In a blender or food processor, combine the gelatin, lemon juice, onion and boiling water and blend thoroughly. Add mayonnaise, tuna, paprika and dill - blend again. Add sour cream and blend making sure the mixture is smooth and that the sour cream has all been incorporated. Turn mixture into a lightly oiled 3 1/2 cup mold (I use a fish shaped mold). Chill until firm, preferably overnight and unmold on a platter (it helps to loosen the edge with a small sharp knife). Garnish with parsley, black olives, green olives, radishes and lemons (I use a small piece of a sliced green olive with pimento for fish's eye.) Surround the bottom of the tray with party sized pumpernickel or rye bread slices or crackers.
Mix salad oil and sugar; add eggs. Add all other ingredients as listed. Bake in a large 9 x 13-inch pan. Bake 45 minutes at 325° or until done. Make icing; pour over cake while hot.
Boil a piece of fresh ham or Boston butt in water. When it is almost done, turn heat to low and let water cook out. Let meat brown, turning often. When meat is brown, pour a small amount of water over meat. Use this liquid to cook rice.
Mix all ingredients in casserole. Put casserole in pan of water. Bake at 350° for 45 minutes. Insert knife to test, until it comes out clean.
Place all ingredients except eggs into blender. Quarter eggs and separate white from yolks. Add yolks to blender. Cover and blend on chop or low until ingredients are chopped. Stop blender and push mixture toward blades with rubber spatula.
Using blender or electric mixer, combine gelatin and boiling water. Blend on low speed 1 minute; blend on high speed 1 minute. Add marshmallow, blending well. Mix in yogurt. Pour into medium bowl. Refrigerate until almost set, 2 to 2 1/2 hours, stirring occasionally.
Brown bacon and sausage. Set aside. Brown beef and drain. Cook onion, pepper, garlic and jalapeno pepper over low heat for 2 to 3 minutes. Stir in wine and Worcestershire sauce. Simmer 10 minutes. Mash tomatoes. Add tomatoes and juice and all meats to onion mixture. Heat to boiling. Reduce heat and simmer 1/2 hour, covered. Stir in all beans. Cover and simmer 1 hour, stirring occasionally. Serves 15.
Mix beaten eggs with pulp. Add sugar. Sift flour, soda and salt. Add alternately to mixture with milk. Add 2 tablespoons melted butter. (The mix will be quite thin.) Bake 45 minutes to 1 hour in a 350° oven in a large ovenproof bowl or casserole or until dark (like chocolate) and grainy, but not dry. You must stir every 15 minutes. Serve warm with whipped cream.