HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve Jell-O in boiling water. Add carbonated beverage, chill until partially set. Drain pineapple, saving juice for topping. Fold in pineapple, marshmallows and bananas. Pour into spring-form or other pan. Chill until set. Add topping and chill overnight.
Cut cheese slices into halves; roll until cheese forms sticks. Coat with flour. Dip in egg. Roll in bread crumbs. Fry in hot oil in skillet for 1 minute. Turn. Fry for 1 minute longer or until golden brown. Drain well. Arrange on serving dish. Makes 16 servings.
Cut chicken in small pieces. Heat oil in a deep skillet or wok and saute chicken in heated oil for 5 minutes. Add cabbage, celery and sprouts. Mix well; cover and cook over low heat for 3 minutes. Meanwhile, cook noodles according to package directions, then add to chicken mixture. In separate bowl, combine cornstarch and broth and stir into chicken mixture until sauce has thickened. Sprinkle with scallions, caraway seeds and lemon juice, and serve.
Cut lard into flour until it resembles meal. (Use a large bowl.) Make a hole in the center of flour and pour in all the buttermilk. Mix well until all the flour in bowl is well mixed.
Cook chicken, cut into small pieces. Boil noodles according to directions on package; drain. Add soup, drained vegetables, chicken and 1 cup cheese. Salt and pepper to taste. Mix well. Pour into greased 9 x 13 baking dish. Sprinkle remaining cheese on top. Cover with foil and bake at 375° for 50 - 55 minutes.
In stew pot saute beef, onion, green pepper and garlic for 10 to 15 minutes. Then add remaining ingredients. Cook slowly, about 30 minutes. Serve with cheese and onions. Serves up to 10 people.
Mix all ingredients, except butter. Dot butter over top. Bake in pan of hot water. Bake at 300° for about 3 1/2 hours or until firm and light brown on top.
Brown stew meat. Blend golden mushroom soup, tomato paste and 4 cups of water. Add stew meat; let cook on low heat until meat is tender. Add stew seasoning. Let cook 15 minutes. Let's eat!
Pick crab to remove any pieces of shell. Combine the ketchup, horseradish and lemon juice. Set aside.
Dissolve jello in boiling water. Soften cream cheese; beat until smooth. Add to jello. Add pineapple, marshmallows and pecan pieces. Fold in whipped cream. Chill.
Combine meats, milk, eggs and cracker crumbs. Mix well. Form into small balls and place in 9 x 13-inch pan. Combine remaining ingredients and pour over meat balls. Bake at 325° for 1 hour. Makes about 30 or 15 loaves.
Pour boiling water over 100% Bran and set aside. Cream together the shortening, sugar and eggs. Stir in buttermilk, All-Bran, flour, baking soda, salt and cinnamon. Add raisins. Fold Bran mixture in very carefully. Do not stir. Spoon into muffin tins. Bake at 375° for about 25 to 30 minutes. Batter will keep in the refrigerator for a month or more and bake as needed.
Mix Kool-Aid and orange juice as directed. Add pineapple and orange juice. Make the day before it is to be used so the juices will blend. Refrigerate. Serves 100 punch cup servings. When serving, put ice ring in punch bowl. Pour punch over it. You may use any flavor of Kool-Aid.
Knead milk into peanut butter. Mix all together. Roll in coconut or wheat germ. Enjoy, play and eat.
In a large saucepan or rice pot, heat oil. When oil is hot, saute onions, then add peppers, reco leaves and chorizo. Saute until chorizo is brown. Add olives, garlic, sofrito, sazon and tomato sauce. Add rinsed rice and water. Add black pepper, oregano and adobo.
Fry until brown: ground chuck, onions and green pepper. Drain fat. Add spaghetti sauce. Need corn and Cheddar cheese. Can also use sliced black or green olives, if you like. Place bottom crust in deep 11-inch pie dish. Top with 1/3 of cheese. Add meat and sauce mixture. Top with corn, then the rest of the cheese, then the sliced olives if you wish. Top with crust. Cut steam vents in crust. Bake at 350° to 375° for 1 hour. Cool 15 minutes, then cut and serve.
Brown ground beef in 5-quart Dutch oven. Drain fat. Add rest of ingredients and bring to boil over medium heat. Reduce heat and simmer, covered, about 1 1/2 hours.
Grease 13 x 9-inch baking dish. Spread half of the bread cubes in dish. Cut cream cheese into small cubes and sprinkle half over bread in pan. Repeat, layering with remaining bread and cream cheese. Whisk eggs, milk and maple syrup in large bowl. Cover and refrigerate overnight. Preheat oven to 350°. Bake uncovered 30 to 40 minutes until knife inserted in center comes out clean. Let stand 15 minutes. Serve with additional maple syrup. Makes 10 servings. Great for family or friends get together served with bacon or sausage.
Cook sugar, corn syrup and butter over medium heat, stirring constantly, until boiling. Slowly blend hot mixture into beaten eggs. Add pecans, vanilla and salt. Blend. Bake in unbaked pie shell 40 minutes at 375°.
Cut up cabbage; add seasonings. Put into pan and cook until about half done. Add tomatoes. Mix together. Pour into casserole dish. Cover with a topping of Pepperidge Farm dressing. Top with pats of butter. Bake at 350° for 30 to 40 minutes. Serves 6 to 8 people.
Cover lettuce with layer of onion, cauliflower and bacon. Place Miracle Whip on top. Sprinkle with cheese and sugar. Cover and place in the refrigerator overnight. Toss salad 30 minutes before serving.
Mix all ingredients together and bake at 400° for 30 minutes or until golden brown.
Place cabbage in shallow 4-quart casserole. Pour in milk; sprinkle with bread crumbs. Dot with butter and cover. Bake at 350° for 30 minutes.
Preheat oven to 375°. Beat margarine until creamy. Add sugar, egg and extract, beating well. Sift flour and baking powder together. Add to creamed mixture. Stir in pecans. Roll small pieces of dough into small crescent shapes with hands. Bake on ungreased cookie sheet until golden, about 12 minutes. Sift powdered sugar over the cookies while still hot. Cool and store airtight. Makes about 40.
Peel potatoes; slice fairly thin, cover with water and cook until tender. Measure (press fairly firm) and place in a large mixing bowl. On low speed, whip well (clean beaters). Add butter while potatoes are warm, then add sugar, egg, milk and vanilla; mix well. Add coconut and stir in well. Pour into unbaked (deep dish) pie shell. Bake in a moderate oven (350°) until filling is set and begins to brown. (Oven temperatures may vary.)
Mix sugar, flour and shortening together as you would pie crust. Take out 1/2 cup mixture; save for topping. To the remainder, add the buttermilk and teaspoon of soda which has been dissolved in a tablespoon of warm water, vanilla, salt and egg. Beat together. Turn into buttered pan approximately 9 1/2 inches square. Sprinkle over top the 1/2 cup of crumbs and 1/2 cup chopped pecans. Bake at 400° for 45 minutes. Best served slightly warm. (Serves 12.)
Cream Crisco and sugar; add vanilla, food coloring and eggs; mix well. Add flour and cocoa, alternating with buttermilk. Fold in soda dissolved in vinegar. Bake at 375° for 20 minutes in two 8-inch or 9-inch round cake pans, greased and floured.
Preheat oven 350°. Mix mayonnaise and soft butter together, add remaining ingredients and spread on sliced bread. Bake 350° for 10-15 minutes.
Cream butter and sugar. Add eggs. Add flour, soda and salt. Add vanilla and nuts. Roll in small balls; pat out and cook at 350° for about 20 minutes. Do not grease pan. Makes 8 dozen.
Preheat oven to 350°. Cook frozen vegetables according to package directions. Let cool after cooking. In a large bowl, mix Cheddar cheese, egg whites, onions, mushroom soup, mayonnaise and vegetables.
Grind in food chopper the tuna, crabmeat, eggs, pickles, celery and onion. Blend vinegar, mayonnaise, sugar, seasoning salt and cream cheese together. Combine all ingredients and chill well. Garnish with stuffed olives. Grinding all ingredients makes a smooth salad. Wonderful for sandwiches, also.
Beat eggs until fluffy. Add the other ingredients. Blend nuts in last. Pour into pie shells and bake at 300° to 325° for 45 minutes.
Grind cured ham and fresh pork together. Beat eggs and add with milk to ground meat. Mix thoroughly. Add remaining ingredients and mix well. Pat into loaf. Bake about 1 1/2 hours in 325° oven.
Cook meat; drain well. Add all ingredients. Simmer about 1 hour. Serve over spaghetti. Parmesan cheese can be offered for topping.
Drain pineapple well; reserve all juice. Add juice to Jell-O in a saucepan and stir in 1 cup water. Heat to boiling, stirring constantly until gelatin is dissolved. Reduce heat and stir in cranberry sauce. Remove from heat and add lemon juice, peel and nutmeg. Chill until mixture thickens slightly. Blend in sour cream, then fold in pineapple and pecans. Pour into 1 1/2-quart mold or 13 x 9-inch pan; chill until firm. Serve on salad greens.
Peel and cut up potatoes and cook in salted water until tender. Drain and add 1 stick oleo and milk. Whip. Add sour cream, onion, chives and cheese. Mix. Pour into Pam coated pan or dish and bake at 350° for 25 minutes, uncovered.
Combine eggs, sugar, salt and nutmeg. Stir in hot milk; mix well. Pour into unbaked pastry shell. Bake at 425° until knife inserted just off center comes out clean, about 25 minutes. Cool. Melt chocolate with 4 teaspoons milk over low heat, stirring constantly. Remove from heat; stir in additional milk, a few drops of a time, until of spreading consistency. Quickly spread over the pie. Chill.
Beat eggs and sugar gradually until fluffy. Stir in rest of ingredients. Place in greased casserole (2-quart). Bake at 350° for 30 minutes. Remove from oven and stir with wooden spoon. When cool, roll into balls in powdered sugar.
Preheat oven to 400°. Place Rice Krispies crumbs, black pepper, salt and paprika in a plastic freezer bag, shaking to mix thoroughly. Brush thawed chicken with margarine and place in freezer bag, shaking until chicken is coated with cereal mixture. Place in oven and cook for 35 to 40 minutes.
Put brisket in large cooking bag. Add full bottle of barbecue sauce. Place in roaster. Cook 3 to 4 hours at 325°. Very tender and very economical.
Beat spices, sugar, salt, eggs and oil together. Add baking powder into flour. Add nuts. Stir well. Put into greased and floured pan. Bake at 350° for 1 hour or until done.
Beat first 3 ingredients well and spread in a 9 x 13 pan. Then beat rest of ingredients. Pour over the other mixture and bake at 325° for 50 minutes.
In large bowl, combine oats, coconut, pecans, sesame seed, oil, salt and cinnamon. Stir in honey, oil and vanilla; mix thoroughly. Divide mixture into 2 equal parts. Bake half of oats mixture in a 15 x 10-inch jelly roll pans in preheated 325° oven for 20 minutes or until golden brown, stirring occasionally. Stir in 1/2 fruit. Cool. Stir with a fork until crumbly. Repeat for remaining 1/2 oats mixture. Serve with cold milk. Store in a tightly covered container in the refrigerator. Makes about 10 cups.
Flatten chicken breasts to 1/4-inch thick. Combine lime juice and next 2 ingredients; add chicken and marinate at least 1 hour. Grill or broil chicken until done, approximately 7 minutes per side, basting occasionally with marinade.
Mix milk and pudding mix. Beat until well blended, 1 or 2 minutes. Let stand 5 minutes. Fold in Cool Whip. Stir 1 cup cookies and the chips or peanuts into pudding mixture. Spoon into pie crust. Sprinkle with remaining cookies. Freeze until firm. Garnish with gumdrop flowers, if desired.
Using a sharp knife, score the surface of the steak with shallow diagonal cuts at 1-inch intervals, making diamond shapes. Repeat on the other side. In a large resealable plastic bag, combine the next five ingredients. Add steak. Seal bag and turn to coat. Refrigerate for 8 hours or overnight.
Mix by hand. Sift dry ingredients together. Make a well in center. Add margarine and combine pumpkin, egg and water. Mix until dry ingredients are moistened. Pour into greased and floured 9 x 5-inch loaf pan. Bake at 350° for 1 hour and 10 minutes or until done.
Spread cherry pie filling in 9 x 13-inch pan. Pour crushed pineapple over cherry filling. Sprinkle cake mix over filling. Drizzle margarine on top and sprinkle with coconut and nuts. Bake at 375° for one hour or until top lightly browned. Top with Cool Whip.
Brown meat in small amount of oil in heavy skillet. Drain off any excess oil. Combine meat, water, lemon juice, Worcestershire sauce, garlic, onion, bay leaves, salt, pepper, allspice and sugar in crock-pot. Cook on low for about 8 hours or on High for 6 hours. After 2 hours of cooking, add the carrots and potatoes, scrubbed and cubed but not peeled. About 30 minutes before serving, add the bouillon cubes and green beans. Stir well. Just before serving, combine cornstarch and water and add to stew to thicken the broth.
Dissolve Jell-O in boiling water. Add crushed pineapple and pie filling. Let congeal.
Dissolve baking soda in buttermilk in a large saucepan. Combine butter, sugar, syrup and buttermilk in mixture, mixing well. Cook over medium heat until mixture reaches soft ball stage when tested in water. Add vanilla and remove from heat. Beat until it begins to harden. Add pecans and beat. Drop on oiled platter or wax paper by spoonfuls.
In a bowl, sift together all dry ingredients. Set aside. In second bowl, cream together sugar and shortening. Add eggs, milk, peanut butter and vanilla. Blend. Add dry ingredients to mixture and stir. Shape dough into balls about 3/4-inch round. Roll in sugar. Place on ungreased cookie sheet. Bake at 375° for 10 to 12 minutes. Remove from oven and immediately top each cookie with a chocolate kiss, pressing the kiss down firmly so cookie cracks around the edges.
Grease and flour tube pan. Mix dry ingredients in a separate bowl (use mixer if desired). Make a well or hole in the center of dry ingredients. Add liquid ingredients. Mix well with a wooden spoon until all the mixture is good and moist. Bake in a preheated oven at 350° for 45 minutes to an hour.
Turn into casserole and bake at 325° for 30 to 40 minutes.
Cook broccoli in a large pot of boiling salted water until crisp-tender, about 4 minutes. Using slotted spoon, transfer broccoli to large bowl. Add fusilli to same pot and cook until just tender but still firm to bite. Drain pasta.
All ingredients need to be room temperature. Whip together all ingredients until fluffy (15 minutes with electric mixer). Spread liberally on French or Italian bread and broil on rack.
Mix warm water and cocoa together until smooth. Mix all ingredients together. Bake 35 to 40 minutes at 350° or until done.
Mix all ingredients with electric mixer and bake at 350° for 35 minutes in a greased and floured 9 x 13-inch pan.
Beat eggs and add 1 cup of the sugar. Mix until smooth. Add cornstarch and 1/2 cup milk. Now add the rest of the sugar, milk and salt. Cook over low heat, stirring constantly, until it thickens. Set off and add oleo and vanilla. Let cool.
Preheat the oven to 375°. Arrange the vegetables in a large oiled baking dish and toss in the oil, butter, garlic and herbs. Cover tightly with aluminum foil and bake for 35 minutes. Uncover and turn the vegetables with a large spoon. Add salt and pepper and roast at 425° for approximately 30 minutes or until the carrots and potatoes are thoroughly cooked and the edges of the vegetables have browned. Serves 5.
Mix 1 box red Jell-O and 1 cup hot water. Let jell; set aside. Mix 1 box green Jell-O with all other ingredients except cream, then fold in cream after whipping. Pour over red jello already set. Mix box of red jello with 1 cup hot water. Let cool, then pour over top. Chill.
Blend oil, sugar and carrots. Add eggs, one at a time, beating after each egg. Stir in flour and add remaining ingredients. Bake at 300° for 40 minutes.
Stir together in a mixing bowl flour, sugar, cocoa, soda and salt. Add vinegar, oil and cold water. Add vanilla and beat until smooth, about 2 minutes. Pour batter into a greased square baking pan. Bake at 350° for 30 to 35 minutes.
Mix well and serve with fresh vegetables such as cauliflower, broccoli, carrots, celery, cucumbers, bell peppers, zucchini squash, radishes, etc.
Preheat oven to 350°. Layer ingredients in the order listed in a 9 x 13-inch pan. Bake at 350° for 30 minutes. Cool and cut into bars.
Bake in the microwave in a small Corning baking dish. Serve as a spread for crackers.
Beat eggs; mix flour with sugar; cream with eggs. Add butter, vanilla, coconut and pecans. Grease and flour 9-inch pie pan. Bake in 325° oven for 35 minutes. Cool. Top with whipped cream or Cool Whip.
Mix all ingredients together. Grease and flour 9 x 13-inch pan. Bake at 350° for 45 minutes. Cool before frosting. Serves 12.
Blend avocados, lemon juice, salt and pepper together until all lumps are removed. Mix sour cream, mayonnaise and seasoning mix together. Heat refried beans and layer in bottom of glass baking dish. Put a layer of avocado mix on top, then a layer of sour cream mix. Then layer onion, tomatoes, black olives and cheese in same fashion. Melt cheese in a 325° oven until desired consistency is obtained.
Combine all ingredients through dill in medium size saucepan. Bring just to a boil. Reduce heat and simmer briefly. Serve in small mugs and garnish with parsley. Makes 8 small cups.
Heat oven to 425°. Prepare pastry; pat in bottom and up sides of 8 x 2-inch quiche dish or 8 x 1 1/2-inch round pan. Bake 15 minutes. Cook and stir beef, onion and garlic in 10-inch skillet until brown; drain. Sprinkle with salt and flour. Stir in pickle liquid, milk, pickles and 1 cup cheese. Spoon into dish. Bake 15 minutes; sprinkle with 1 cup cheese. Bake until crust is golden brown, about 5 minutes longer. Use precooked pie shell.
Ahead of time mix apples, cornstarch and brown sugar. Separately	mix oil, oatmeal and brown	sugar.	Put apple mixture in Dutch oven and cover with oatmeal topping mixture. Set on medium coals for 1 hour.
Put Crisco in a pan and lightly fry peppers and onions for 3 minutes. Add meat and seasoning. Remove from fire. Stir in eggs. Mix well. Put one cup corn in baking dish, then half the meat mixture, then a layer of sliced tomatoes, then another layer of corn, meat and tomatoes. Cover with bread crumbs and dot with butter.
Toss the peas, mushrooms, cheese and cracker crumbs lightly. Put into 1-quart casserole. Over this, pour the melted oleo and then the coffee cream. Bake slowly at 275° for 1 hour.
Combine soup, stuffing, celery, onion and paprika in a 9-inch greased pie plate. Spoon stuffing. Arrange chops on stuffing, pressing lightly into stuffing. Combine sugar and mustard. Spread mixture evenly over chops. Bake at 400° for 30 minutes. Serves 4.
Blend first 4 ingredients; spread over muffins. To make ahead, wrap individually and freeze. When ready to use, cut into 6 to 8 pieces while still frozen. Broil until crisp, about 3 to 5 minutes.
Saute first 5 ingredients about 5 minutes. Add turkey and brown slightly. Add wine and simmer on low heat for 10 minutes. Add half and half; simmer until reduced, about 8 minutes. Add the tomatoes, tomato paste, oregano and broth. Simmer, partially covered, for 1 hour. Serve over pasta. Contains 317 calories and 6 grams fat.
Combine marinade ingredients and add beef. Let stand in sauce overnight. Arrange meat and vegetables on skewers. Cook over medium heat on grill. Turn often and brush with marinade several times. Tastes great with garlic bread!
Heat oven to 350°. Grease baking sheet. Cream shortening with sugars. Mix in eggs, vanilla and milk. Beat well. Stir together flour, cinnamon, baking soda, salt and cloves. Add to creamed mixture. Blend thoroughly. Fold in Raisin Bran; drop by level tablespoon onto baking sheet. Bake 9 to 11 minutes or until bottoms are lightly browned. Let stand 1 minute (only) before removing from baking sheet. Makes about 3 1/2 dozen.
In mixing bowl, combine 4 cups flour, dry cake mix, yeast and warm water until smooth. Add enough remaining flour to form a soft dough. Turn onto a lightly floured surface, knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 45 minutes. Punch dough down. Turn onto a lightly floured surface, divide in half. Roll each portion into a 14 x 10 inch rectangle, brush with butter and sprinkle with sugar and cinnamon. Roll up jelly-roll style, starting with a long side. Cut each roll into 12 slices, place cut side down in two greased 13 x 9 x 2 inch baking pans. Cover and let rise until almost doubled, about 20 minutes. Bake at 400° for 10 to 15 minutes or until golden brown. Cool for 20 minutes.
Slice bananas into large mixing bowl, beat until well mashed. Add remaining ingredients, blend, then beat at medium speed of electric mixer for 2 minutes. Pour into a well greased and floured 10 inch tube or bundt pan. Bake at 350° for 60 to 70 minutes. Cool in pan for at least 15 minutes. Remove from pan, sprinkle with confectioners sugar, if desired.
Lightly steam broccoli until tender-crisp; drain. While hot, sprinkle with lemon juice, pepper and grated lemon rind. Add butter; toss lightly and serve. Makes 6 to 8 servings.
Grease 13 x 9 x 2-inch baking pan. In large saucepan over low heat, stir together first 3 ingredients, stirring constantly, bring to a boil and boil 3 minutes. Remove from heat, add cereal and toss to coat well. Press into pan and let cool. Then cut into squares.
Cream sugar and butter (add sugar slowly). Add others until fluffy. Bake at 375° for about 45 minutes.
In a large Dutch oven add the bouillon cubes, carrots, onions, tomatoes, cabbage, corn, peas, bell pepper, okra, potatoes, celery and cooked stew beef. Add 2 cups water. Bring to a boil. If more water is desired, add. Reduce heat to simmer and add 1 teaspoon black pepper, pinch of oregano, salt, garlic to taste, 1 bay leaf and a teaspoon of chili powder. Cook until carrots and potatoes are done. Serves 8.
Wash and dry chicken and vegetables. Dust chicken with salt, pepper and flour. Brown chicken in vegetable oil. Remove; drain. Remove skin from chicken and dispose of oil. Fry bacon and reserve grease. Drain bacon. Make a brown roux. Add chopped vegetables to roux and cook until clear. Add tomatoes and broth and cook over medium heat for 5 to 10 minutes. Add chicken back to pot. Also return bacon after crumbled and season to taste. Cook until chicken is tender.
Combine meat, cornbread stuffing, onion, garlic, chilies, egg, chili powder and half of the tomato sauce in a large pan. Shape into a loaf and place in a shallow baking dish. Add remaining tomato sauce on top. Bake at 375° for 1 hour.
Combine peaches with 1 cup sugar. Place in baking dish. Mix 1 cup sugar, flour, milk and baking powder. Pour over peaches. Pour melted butter over all ingredients.
Mix all ingredients well. Roll into small balls. Dip a fork in sugar and crisscross, flattening cookies. Bake at 375° for 10 minutes or until cookies are brown.
Mix all ingredients. Put into a frozen pie crust. Bake at 325° for 30 minutes.
Cook beef in heated oil until brown, adding onions and peppers as beef starts to brown, stirring frequently to crumble beef. Drain off oil and fat; add salt, pepper and chili powder. Stir into beef. Add tomato sauce and water. Simmer on low heat for 30 minutes. Pour macaroni into casserole dish and add hamburger mixture; stir. Top with grated cheese. Bake in oven at 425° until cheese is melted.
First Layer: Mix flour, oleo and chopped nuts. Press on bottom of 9 1/2 x 13-inch pan. Bake 15 minutes at 350°.
Combine first 3 ingredients. Cut biscuits in half. Dip each piece in butter mixture. Arrange in a single layer on ungreased baking pan. Bake at 400° for 12 to 15 minutes. Serve immediately.
Mix Jell-O using 3 cups water (set aside). Grind 1 package raw cranberries. Grind 2 oranges with peeling. Add 2 cups sugar. Mix well. Add the celery and nuts. Stir in the Jell-O. Mix well. Refrigerate until set.
Combine crumbs and cheese. Reserve half. Dip chicken in crumbs and place in baking dish. Cook onions and butter. Blend flour and milk into onion mixture. Cook until thick. Stir spinach and ham into sauce mixture. Pour over chicken. Sprinkle bread crumbs and cheese you have reserved over chicken. Bake at 350° for 40 to 50 minutes.
Mix ingredients well. Bake in 9 x 12-inch pan at 350° for 35 to 40 minutes.