HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve gelatin in hot water. Add orange rind and cranberry sauce. Chill until thickened. Stir in pineapple and celery. Pour into a 1 1/2-quart mold or large bowl and chill until set. Serve with a dollop of mayonnaise.
For sauce, stir together the soup, milk, marjoram and pepper in a bowl. Set aside.
Mix the marshmallow cream and cream cheese together. Sprinkle cinnamon on top. Dip cut up fruits in this tasty dip.
Heat oven to 375°. Mix 1 1/2 cups flour and next 3 ingredients. Add melted butter and mix until crumbly. Reserve 3/4 cup and put rest in a greased and floured 9 x 13 pan. Bake for 10 minutes. Remove from oven and reduce heat to 350°. Sprinkle nuts and chips over partially baked layer. Combine 1/4 cup flour and caramel. Drizzle over chips and nuts. Sprinkle reserved crumbs over caramel mixture. Bake 20 minutes. Cool and cut.
Combine all ingredients, except cheese, in a large casserole. Mix well. Sprinkle with cheese. Bake at 350° for 1 hour.
Drain oysters, saving liquid. Combine crumbs, butter, salt and pepper. Spread 1/3 of buttered crumbs in a greased 8 x 1 1/4-inch round pan; cover with half the oysters. Using another third of the crumbs, spread a second layer; cover with remaining oysters.
Preheat oven to 350 degrees. Grease 13 X 9 X 2 inch rectangular pan. Beat dry cake mix, oil, eggs and sour cream in medium bowl on medium speed 2 minutes, scraping bowl occasionally. Spread half of batter into pan. Stir together brown sugar, pecans and cinnamon; sprinkle over batter in pan. Carefully spread remaining batter evenly over pecan mixture. Bake about 45 minutes or until deep golden brown.
Combine cheese and mayonnaise. Blend until smooth. Fold in whipped cream, fruit and marshmallows. Put into loaf pan as mold. Freeze until firm. Cut into slices. You may serve while still frozen.
Mix oil, onion and spinach. Cook over low heat for 5 minutes. Add rice and parsley. Stir to coat. Add chicken broth. Cover and cook with rice until tender. Add grated cheese, salt and pepper before fully cooked. Add more broth, if needed.
Bring Jell-O and pineapple to a boil. Cool completely. Add buttermilk and Cool Whip. Mix together and refrigerate.
Put dates, cherries, pineapple and nuts in bowl. Mix flour, soda, salt and cinnamon. Add to fruit. Cream butter and sugar; add eggs. Add to floured fruit mix. Grease a cookie sheet. Make into balls and mash down with fork. Bake at 325° for 15 minutes. Cookies should be light in color and edges brown when removed from oven.
In skillet (I prefer electric), cook beef and onion until meat is browned. Stir in next 4 ingredients. Bring to boil. Stir in rice and zucchini. Cover tightly. Reduce heat to simmer. Cook until zucchini is tender. Makes 6 servings.
Mix cream cheese, drained crabmeat and 2 tablespoons of cocktail sauce. Add garlic powder to your taste. Shape into a ball. Cover and refrigerate overnight. Serve by pouring cocktail sauce over top with your favorite crackers on the side.
Saute onion in margarine. Add the rest of the ingredients except milk and clams. Cook until potatoes are tender. Add clams and milk, then heat thoroughly. Serve.
In a large pot (canner large enough to hold 4 gallons chili), bring tomatoes, Tabasco sauce and tomato paste to a simmer.
Brown ground beef and onion. Drain off grease. Pour beef and onion into 1 1/2-quart casserole dish. Spread mixed vegetables over it and creamed corn over that. Spread mashed potatoes over corn. Bake, uncovered, at 350° for about 30 minutes.
Saute onion in butter. Add beef and lightly brown. Add salt and pepper. Place dry noodles onto meat. Cover with tomato juice, vinegar and Worcestershire sauce. Cover and simmer until noodles are tender, about 40 minutes. Add more juice if necessary. Stir in sour cream and heat through.
Grate potatoes. Add eggs, flour, salt and pepper. Mix well. Fry with a little vegetable oil until done.
Mix melted butter and peanut butter. Add rest of ingredients except chocolate. Pat into a 9 x 13-inch pan. Melt chocolate bits and then spread over top.
Combine sugar, oil, vinegar and salt. Add drained beans and onion. Stir well. Serve chilled.
Beat together sugar, butter and eggs. Add and stir in pineapple. Fold in bread crumbs. Bake in greased 1 1/2-quart casserole dish at 350° for 1 hour. Can be served hot or cold.
Make batter of 1 cup sugar, flour, milk, baking powder and salt. Melt butter in baking pan. Pour batter in butter; add fruit. Mix rest of sugar, water and pinch of salt together and pour over batter and fruit. Bake at 350° for 45 to 60 minutes.
Combine sugar, flour and salt in top of double boiler. Add milk gradually. Add chocolate and cook over boiling water until chocolate is melted and mixture is thick, stirring constantly. Cook for 10 minutes, stirring occasionally. Pour small amount over egg yolks. Return to double boiler and cook 2 minutes longer. Remove from heat and add butter and vanilla. Put in pie shell and cool. Top with whipped cream.
Place the first four ingredients in a double boiler (water in bottom should be hot, but not boiling). When melted, pour over Rice Krispies and marshmallows in a large bowl. Mix and pour into a buttered 9 x 13-inch pan. Refrigerate. Cut into squares.
Heat small 8-inch skillet on medium heat with 1/2 teaspoon butter Crisco. Beat ingredients with wire whisk until blended. Pour into hot skillet and cook until edges only are dry. Flip over and cook until golden.
Mix sugar, oil and eggs together. Add pumpkin. Then add dry ingredients, then water, stirring just until mixed. Pour batter into two greased and floured 9 x 5-inch loaf pans. Bake at 350° for 1 hour. Freezes well. May use 3 mini loaves at 40 to 45 minutes.
Drain fruits well. Place in layers in a baking dish. Sprinkle each layer with brown sugar, dabs of butter and slivers of almonds. Crush macaroons. To each layer, add lemon juice and sherry (1/2 cup of sherry in all). Cover top layer with crushed macaroons. Bake for 30 minutes and serve hot.
Melt shortening in water and bring to a boil. Dump in flour and salt all at once. Stir and remove from heat. Beat in eggs, one at a time. Place on a cookie sheet a tablespoon at a time for large puffs or a teaspoon for small puffs. Cook at 450° for 20 minutes, then reduce heat to 350° until lightly brown. Cool. Slice off 1/4 from top of puff. Fill with cream filling. Replace top and sprinkle with powdered sugar or if filled with chocolate cream, dribble with chocolate.
In a large bowl, add sugar, salt and shortening. Add scalded milk and mix with mixer. Add water and mix. Next, add yeast and mix. Next, add eggs and mix. Add 2 cups flour and mix with mixer. Add 2 more cups flour and beat well with mixer. Add 2 cups of flour and stir with wooden spoon. Add 2 cups of flour and stir with wooden spoon. The last 2 cups of flour just work enough in to have a soft dough. (Knead with hands.) Sprinkle flour on a smooth surface and put dough out on this. Let raise for 5 minutes. While dough is resting, grease bowl. At the end of 5 minutes, knead dough on flat surface until it is elastic and smooth. Place in bowl and let rise until more than double in bulk. When dough has risen, divide in half and roll out thin. Next, spread with butter Crisco. Sprinkle on top of this white sugar. Next, sprinkle brown sugar on top of that, then sprinkle with cinnamon. Roll up like jelly roll. Cut into rolls about 1 1/2 to 2-inches thick. Place on pans sprayed with Pam and nuts sprinkled on bottom. Let rise until double. Bake at 400° for 10 to 20 minutes.
Cut onion and pepper into 1/2-inch squares. Cut chicken or beef into 1/2 to 1-inch strips or crumble sausage. Saute onion, pepper and meat. On 1/2 of a flour tortilla place a layer of cheese, a layer of onion, pepper, and meat and another layer of cheese. Fold the other half of the tortilla over to form a half moon shape. Cook in a lightly greased electric skillet at 300° until tortilla begins to brown, then flip over and brown the other side. Use a knife or pizza cutter to cut into wedges.
Melt chocolate and butter in a saucepan over low heat. Stir in eggs, sugar, flour and vanilla. Pour into greased 9-inch pie pan. Combine milk and coconut; spoon over chocolate mixture, leaving a 1/2-inch border. Bake at 350° for 30 minutes. Cool at least 2 hours before serving.
Combine salt and flour with water until molding consistency. Add a few drops of food coloring. Make sure you do not get the food coloring on your hands, as it does not wash off immediately. Mix food coloring into doh until uniform.
Place all ingredients in a bowl and mix thoroughly with your hands. Roll mixture into balls, 1-inch each in diameter. Place on ungreased cookie sheet. Bake at 400° for about 20 minutes or until slightly brown.
Start with COLD OVEN! Have everything at room temperature. Cream shortening, margarine and sugar. Add eggs. Beat after each egg. Add flour, spoonfuls at a time, with milk. Add vanilla. Fold in pineapple. Pour into greased and floured tube pan. Place in cold oven. Bake at 325° for 1 1/2 hours. Glaze with 1/2 stick margarine, 1 1/2 cups powdered sugar and 1 cup pineapple, drained. Glaze cake while hot.
Preheat oven to 350°. Grease and flour 13 x 9 x 2-inch pan. Combine flour, baking powder, salt and cinnamon. Pour eggs into small bowl; gradually beat in sugar until mixture is light, about 2 minutes. Add vanilla. Bake in preheated 350° oven for about 35 minutes or until edges pull away from pan. Cut in 24 squares.
Grate lemon peel and ginger; mix with sugar. Add butter and beat until smooth. Add eggs and sour cream. Add nuts and dry ingredients by folding gently. Bake at 400° for 20 minutes in greased tin.
Grind fish in food grinder. Grate onion on fine side. Add eggs, pepper and salt, butter and beat in milk gradually. Put into 9 x 9 x 2 1/2-inch loaf pan. Bake for 1 hour at 350° to 375°.
Mix all ingredients. Bake for 1 hour at 350°. Makes 2 loaves.
Cook together ground beef, onion and green chilies. Drain and add taco seasoning. Add tomatoes and cream of mushroom soup to the macaroni after it has been cooked and drained. Place a layer of ground beef mixture in casserole dish. Top with the noodle mixture. Continue alternating layers until all is used. Top with grated cheese. Bake at 350° until cheese is melted.
Season meat with 2 teaspoons salt and dash pepper. Roll in flour. Cook onions in hot fat until tender but not brown; remove onions and brown meat slowly on both sides. Place meat in 3-quart casserole, add onions, potatoes and bay leaf; pour soup over. Cover and bake at 350° for 1 hour and 45 minutes or until meat is tender. Add beans; cook 10 to 15 minutes more. Makes 6 to 8 servings.
Mix butter, sugars, eggs, vanilla and peanut butter until smooth. Sift together flour, soda and salt. Add to peanut butter mixture. Add oats and stir until moistened. Spread into a greased sheet pan until smooth. Bake at 375° for 20 to 25 minutes or until lightly browned. Cool.
Combine graham crumbs, margarine and brown sugar. Press into 9 x 13-inch pan. Do not cook. Prepare Dream Whip and combine with cream cheese and icing sugar. Whip together until well blended and spread onto crumb mixture. Top with cherries. Chill.
In medium bowl, combine ingredients. Blend well. Refrigerate until ready to serve. Serve with tortilla chips or fresh vegetables.
Combine sugar, syrup and water; bring to boil and boil about 5 minutes (until it strings). Add peanuts and cook until golden brown (290° on candy thermometer). Add salt, soda and margarine (use hard margarine, not whipped or light); stir well. Pour onto lightly buttered surface; a cookie sheet or aluminum pie pans work well. Thin candy is more crisp than thick slabs. Break into pieces and store in airtight cans or bowls.
Drain pineapple, Add enough water to pineapple juice to make 1 cup of liquid. Add gelatin to liquid and boil 2 minutes. Add marshmallows and cool. Add cottage cheese, pineapple and nuts. Fold in whipping cream. Chill until firm in mold.
Sauce: Saute onion and green pepper. Add drained mushrooms, chicken soup, pimento and basil. Mix together. Layer noodles, chicken, cheese, cottage cheese and sauce; repeat. Sprinkle Parmesan on top. Bake at 350° for 45 minutes to 1 hour, uncovered, in 11 1/2 x 7-inch baking dish.
Brown the meat with the onion. Drain the fat. Add the remaining ingredients. Simmer for 30 minutes. Add water, salt and pepper, if needed.
Dissolve the jello in boiling water. Add cold water and undrained pineapple. When jello begins to thicken, stir in pie filling and Cool Whip. This makes a good size salad or dessert.
Unroll pizza crust stretching to form 14 x 11-inch rectangle. Spread Ricotta on half of dough lengthwise to within 1-inch of the edge. Sprinkle the pepperoni, ham and Mozzarella. Fold unfilled side of dough over filled half and press edges together. Transfer to a greased baking sheet. Bake at 400° for 20 to 25 minutes. Sprinkle with basil and Parmesan if desired. Slice. Serve with spaghetti sauce for dipping.
Place chicken in 9 x 13-inch baking dish. Combine other ingredients, except paprika, and pour over chicken. Sprinkle with paprika. Bake at 375° to 400° for 1 hour.
Chop up bacon; fry until crisp. Remove fat; put aside. Cook beef and onion until brown. Return bacon and all other ingredients to pan; mix well. Put in casserole. Bake for 1 hour and 30 minutes at 325°.
Beat eggs. Add white sugar, salt and 5 to 6 tablespoons flour. Add rhubarb and mix well. Pour in unbaked pie crust. Mix brown sugar, 1/2 cup flour and butter well. Sprinkle over top of pie. Bake at 400° for 20 minutes. Decrease heat to 375° and bake until done.
Place squash in 1-quart casserole. Cover. Microwave 10 to 12 minutes on High or until almost tender, stirring once. Set aside.
Mix butter, powdered sugar and egg. Fold in Cool Whip, pineapple and apple chunks. Refrigerate before serving.
Boil chicken, debone and cut into small pieces. Mix chicken with soups, onion and chilies. Add milk. Break tortillas or Doritos in small pieces.
Line bottom of 9 x 13-inch pan with 1 can crescent rolls. Brown sausage and drain; add Cheez Whiz. Spread over rolls and top with other can of rolls. Brown in 350° oven. Cut into squares.
Melt butter, adding flour. Mix well. Add 1/3 cup of sour cream. Return to heat, making paste. Add remaining sour cream; stir constantly. Season to taste with salt, pepper, paprika and cayenne red pepper. Cut cheese into small pieces and add to mixture. Stir until dissolved. Add mushrooms.
Dredge meat in flour. In a skillet with 1/4 cup margarine or butter, saute onions until tender. Remove from pan; set aside. Add remaining butter and brown meat on all sides. May need to add a little more butter. This is cooked on medium heat. Add broth and seasonings to taste. Cook until meat is tender and sauce thickened. Just before serving, add plain yogurt or sour cream. Heat through. Serve over cooked, flat, buttered and seasoned noodles.
Combine all ingredients. Marinate venison or meats for 2 to 6 hours. Baste meat with mixture while cooking.
Mix together until well blended. Shape into ball; wrap in Saran Wrap and chill at least 3 hours or overnight.
Have pocket cut in meat to hold stuffing. Melt half the shortening in a heavy skillet. Add onion and cook slowly until soft, then add parsley, celery, salt and bread crumbs. Toss until well mixed. Cool. Add half the liquid and mix. Stuff lightly into the pocket; tie with twine. Rub outside of roast with salt, then brown on both sides in remaining shortening. Pour in rest of liquid and bake in slow oven (325°) 2 to 2 1/2 hours. Add more water if necessary. Make gravy with remaining liquid.
Preheat the oven to 400°. Put blueberries, sugar, flour and cinnamon into mixing bowl. Pour blueberry mixture into pie crusts. Cut margarine into small pieces. Put them on top of the blueberry mixture. Wet your fingers with cold water and run them along the top edge of the bottom pie crust. Turn the remaining crust upside-down on top of the blueberries and crust together. Cut slits in the top crust to let steam escape. Bake 40 to 50 minutes or until lightly brown at 350°.
Mix sugar, flour, milk and baking powder; melt butter in a glass casserole. Pour mixture over melted butter. Do not stir. Put peaches on top. Bake at 350° until brown on top.
Combine soup, milk, and eggs. Stir in half of cheese, bread crumbs, parsley, pimento, onion, salt and pepper. Then add cauliflower. Turn into 10 x 6 x 2 inch baking dish. Bake at 350° for 35 minutes. Top with remaining cheese and bake 5 minutes more. Serves 6-8.
Cream butter; then slowly add sugar, egg, molasses, syrup, milk, flour, soda, cinnamon and ginger. Mix well. Scoop into balls; then roll in sugar. Bake for 5 minutes at 325°.
Saute chicken in butter 4 to 5 minutes; add onion and bell pepper and saute. Drain liquid from Ro-Tel into a 2 cup measuring cup; add water to make 2 cups. Add 2 tsp. chicken bouillon to liquid mixture and stir to dissolve. Add to chicken mixture and bring to boil. Stir in Ro-Tel and rice. Turn off heat. Top with grated cheese and place the lid on it. Let stand 10 minutes until the juice is absorbed.
Beat eggs well. Then preheat oven to 350°. Mix in sugar, vanilla and cream cheese. When mixed well add sour cream. Pour into cheesecake pan already prepared with graham cracker crust or 3 deep-dish pie crusts. Bake until outside edges are brown and center looks stiff. Chill overnight or at least 4 to 5 hours. Can also be converted to low-fat version. Use Egg Beaters, low-fat cream cheese and low-fat sour cream. May need to bake a little longer.
Sift together flour, soda and salt and set aside. Measure margarine and sugar into large mixing bowl. Beat until well blended and smooth. Add egg and vanilla flavoring and beat well. Add sifted dry ingredients and mix until combined. Stir in Rice Krispies, chocolate chips and nuts. Mix until well combined. Drop by level measuring tablespoons onto lightly greased baking sheet. Bake at 350° for about 10 minutes or until they are brown. Remove immediately from baking sheet to cooling rack.
Heat oven to 375°. In a medium bowl, combine potatoes, half the cheese and half the onions. Mix thoroughly. Spoon into greased 1 1/2-quart casserole, spreading across bottom and up sides to form a shell. In a large bowl, combine chicken, mixed vegetables, soup, milk and seasonings. Pour into potato shell. Bake, uncovered, 30 minutes or until heated through. Top with remaining cheese and onions. Bake 3 more minutes. Serves 4 to 6.
Place chicken in greased 9 x 13-inch baking pan. Sprinkle with salt and pepper. Place half slice of cheese on each chicken breast half. Cover chicken and cheese with undiluted cream of chicken soup. Pour sherry over all. Combine stuffing mix with melted butter; spread over mixture in pan. Cover with foil. Bake at 350° for 1 1/2 hours. Makes 6 to 8 servings. Rich, but good!
Mix all ingredients, except chicken. Place chicken in shallow, ovenproof pan. Pour soy mixture over and bake at 325° for 1 hour, turning twice. Sauce may be thickened with cornstarch. Serve with hot rice.
Put carrots (cut into 2-inch lengths) into a saucepan with water, brown sugar, butter and rum. Cook, boiling gently, until carrots are glazed and water has evaporated. Be careful not to burn! I usually parboil carrots first.
Preheat oven to 375°. Combine oats, flour, walnuts, soda, salt and cinnamon.	Cream shortening, butter and sugars until fluffy. Beat in eggs and vanilla.	Beat in dry ingredients until mixed. Stir in raisins. Drop by tablespoons 2 inches apart onto cookie sheets. Bake for 12 minutes. Cool on cookie sheets on rack for 5 minutes. When cool, brush with icing.
Combine first 4 ingredients and set aside. Melt margarine and peanut butter over low heat. Add marshmallows and melt until smooth. Immediately pour marshmallow mixture over cereal mix. Press into 10 1/2 x 15 1/2-inch greased jelly roll pan. Let stand until firm. Cut into bars.
Mix together flour, baking powder and salt. Combine eggs, milk and water. Beat until smooth. (I like to make batter the night before.) In cast-iron skillet, add shortening (Crisco). When very hot, add 3 to 4 tablespoons of batter and fry until golden brown. Serve with your favorite topping. Brown sugar and sour cream is mine. Roll like a jelly roll. Enjoy.
Combine flour, salt, pepper and allspice. Dredge meat, reserving excess flour. Brown meat in shortening.	Remove meat to Dutch oven or large pan. Heat apple juice and bouillon cube and stir to dissolve. Pour liquid over meat; cover tightly and cook slowly 2 hours. Add carrots, celery, potatoes and thyme; cover and continue cooking for 30 minutes, or until meat and vegetables	are tender. Remove meat and vegetables to warm platter. Yield: 8 to 10 servings.
Pare and slice sweet potatoes. Core and slice apples. Arrange sweet potatoes and apples in alternate layers in buttered casserole.
Rinse and pick over beans and place in a large stock pot. Cover with cold water; bring to a boil. Remove from heat; cover and let sit one hour. Drain beans. Replace beans in stock pot along with the ham stock, vegetables and spices. Simmer 1 hour or until vegetables are fully cooked. Add ham. Freezes well.
Slice onions and separate in rings. Soak in sweet milk for 1 hour or overnight, if you like. Make batter of Aunt Jemima pancake mix, as it says on box. Have the batter pretty thick. Dip onion rings one at a time in the batter and drop in hot deep fry grease. Drain on paper towels.
Cream shortening in a large mixing bowl; gradually add sugars, beating at medium speed of an electric mixer. Add eggs, beating well. Combine flour, soda and baking powder. Add to creamed mixture and mix well. Stir in water, nuts, coconut and candy. Chill dough at least one hour. Drop dough by teaspoonfuls onto greased cookie sheets. Bake at 325° for 12 minutes or until browned. Cool. Yields 16 dozen.
Mix well and roll out half to fit 8 x 12-inch pan. Crust comes only part way up the sides.
Wash beans. Cover with cold water and let soak overnight. Bring beans to a boil and cook 1 hour. Drain, discarding water. Brown roast in hot shortening in a large Dutch oven or roaster. Add peppers and onions; cook until tender. Add beans and remaining ingredients. Cover and bake in a 350° oven for 2 1/2 or 3 hours or until tender.
Put onion and rice in small pot with 1 cup water, salt and pepper to taste. Cover and parboil for 10 to 15 minutes. Make sure all water is absorbed. Add to uncooked ground beef. Add garlic powder, salt and pepper to taste.
Freeze cookie dough 1 hour or more. Remove wrapper and slice frozen dough into 1/4-inch slices (head). Cut some slices into 1/4-inch slices for ears. Press on ears, M&M's for eyes and a chocolate chip for the nose. Bake at 350° on an ungreased cookie sheet for 12 minutes or until golden brown.
Cook the first 4 ingredients until thick (medium to hard ball forms when dropped in cool water). Add the butter, vanilla and peanut butter. Pour into a 12 x 7 1/2 x 2-inch dish. Cut into squares. Bottom and sides of dish may be slightly buttered.
Sprinkle jello on Cool Whip. Mix well. Blend in cottage cheese, fruit cocktail and pineapple. Mix well. Add pecans. Chill before serving.
Brown meat. Add onion; cook until tender. Add next 5 ingredients. Mix well. Stir in noodles. Pour into 2-quart casserole dish. Sprinkle crumbs over top. Bake in a 350° oven for 30 to 45 minutes or until hot.
Combine all ingredients in a medium-sized saucepan and bring mixture to a boil, stirring constantly. Serve over your favorite meat.
Topping: Mix brown sugar, walnuts and 1/2 cup chocolate pieces; set aside. Preheat oven to 350°. Grease and flour 13 x 9-inch baking pan.
Sift together flour, baking soda, salt, nutmeg and cinnamon; set aside. Beat shortening and sugar together until light and fluffy. Add egg; beat thoroughly. Add bananas, oatmeal and nut meats. Mix sifted dry ingredients together with other mixture, mixing thoroughly. Drop by teaspoonfuls onto ungreased cookie sheet, 1 1/2 inches apart. Bake until cookies are done; remove at once. Makes about 3 1/2 dozen.
Cut hard-cooked Eggs lengthwise. Remove yolks and mash. Then blend together with dressing mixture. Then add the crumbled bacon. Blend together then fill the egg whites.