HumbleIntelligence/food-ner-1-Million huggingface dataset:
Make sauce by combining sugar, cornstarch and water. Cook until thick. Stir the strawberry jello into the hot sauce. Cool 1 hour. Fill the baked pie shell with fresh berries (slice them if they are large). Pour the sauce over the berries. Refrigerate.
Grind pork and ham together. Mix the first 5 ingredients together. Shape and bake 2 1/2 hours at 350°. Combine vinegar, water, mustard, cloves and brown sugar. Baste ham loaf when it is almost done.
Combine 2 tablespoons sugar, cornstarch and cold water in saucepan. Stir until cornstarch dissolves. Cook mixture over medium heat, stirring constantly. Remove from heat when mixture is thick and clear. Cool.
Mix all ingredients except tomato juice well. Spray dish with Pam and place loaf in pan. Pour over tomato juice. Bake for 1 1/2 hours at 350° or until done.
Mix all ingredients; reserve some cheese and cracker crumbs for top. Bake at 325° for 35 minutes.
Heat pineapple and dissolve jello in pineapple; let set until partly congealed. Add the rest of the ingredients. Chill and serve.
Blend first 5 ingredients. Mix in soda. Stir in oatmeal. Add chips, nuts or whatever you like. Bake 8 minutes at 350°. Yield: Many cookies or make a cookie sheet of bars.
Mix and bake as directed. You may double the recipe for serving more people. Serves 8 people. Serves 16 if doubled.
Mix the jello, cornstarch and sugar together. Add the water. Bring mixture to a boil. Let cool until partially set; mix. Pour over berries in cooked pie shell. Chill. Serve with whipped cream.
In a large electric skillet, melt butter. Saute onion and bell pepper until tender, but firm. Add the consomme soup (mixed with 2 cups water) and the white rice. Bake at 350° for 1 hour, stirring every so often to avoid sticking. It may be necessary to reduce heat. (May also be placed in a large Pyrex bowl, after bell pepper and onion are sauteed, with all ingredients.)
Cook okra in small amount of oil until done. Cook ground beef until slightly brown. Add okra, seasonings, onion and water. Simmer until 30 minutes before steaming. Add rice and enough water to steam rice. Cook until rice is tender.
Rinse chicken under cold water. Place in baking pan and season with salt and pepper. Bake at 375° for 1/2 to 3/4 hour. Remove and set aside.
Cut round steak into bite-size pieces. Fry in oil until done. Cook egg noodles; drain. Mix sour cream, mushroom soup and milk and heat thoroughly. Put meat in sauce; cook 5 minutes more. Pour over cooked noodles.
Bring to a boil all ingredients. Cook over medium heat for 5 minutes. Stirring until chocolate melts. Remove from heat; add vanilla. Beat with rotary beater until thick. Serve hot or cold. Great on ice cream.
Preheat oven to 425°, grease muffin pan. Combine flour, sugar and cinnamon in mixing bowl; set aside. In another bowl beat egg; stir in butter and milk. Add liquid ingredients all at once to flour mixture, stir only until flour is moistened. Fill muffin cups 2/3 full. Bake 15 minutes, or until golden brown. Makes about 12 muffins.
Place popcorn in a lightly greased 4-quart casserole dish; set aside. Place butter in a 1 1/2-quart dish. Microwave on High for 1 minute or until melted. Stir in brown sugar, corn syrup and salt; cover and microwave on High for 4 minutes. Remove mixture from microwave; stir in soda and vanilla. Pour over popcorn; stir until all is coated. Cook popcorn mixture on High for 2 1/2 to 3 minutes, stirring well after each minute. Remove from oven; stir well. Spread in a lightly buttered 15 x 10 x 1-inch jellyroll pan; cool thoroughly. Break into pieces and store in an airtight container.
Cream together butter and sugars. Beat in egg, baking soda, baking powder, salt and vanilla. Stir in flour and oats until blended. Add jelly beans. Heat oven to 375°. Drop rounded spoonfuls of batter about 2 inches apart on greased cookie sheet. Bake for 10 minutes. Makes 3 dozen.
Stir together in large bowl the brown sugar, oil and eggs; add remaining ingredients. Roll out and cut or pinch into patties. Bake in greased pan at 350° until brown.
Cook and drain broccoli. In bowl, prepare eggs, margarine, salt, muffin mix and onion. Stir in cooked broccoli. Bake in 8 x 11-inch pan at 400° for 25 minutes or until brown.
Cream butter and peanut butter. Gradually add sugar, beating until light and fluffy. Add egg and vanilla, beating well. Combine flour, soda, salt and add to creamed mixture, mixing well. Chill dough 1 hour. Shape dough into 48 (1-inch) balls. Place in lightly greased 1 3/4-inch muffin pans. Shaping ball into shell. Bake at 350° for 12 minutes. Dough will rise during baking. Remove from oven and immediately push a miniature peanut butter cup evenly into each hot crust. Cool before removing from pan.
Bring tomato soup, sugar, vinegar, oil and Worcestershire sauce to a boil. Pour over carrots (drained), onion and bell pepper. Marinate overnight in refrigerator.
Mix all ingredients, except vanilla. Stir over low heat until chocolate and oleo melt. Bring to a full rolling boil, stirring constantly. Boil 1 minute (220°). Remove from heat and cool to lukewarm. Stir in vanilla. Beat until smooth spreading consistency. Add 1 cup chopped nuts if desired.
Heat oven to 375°. Combine Crisco, brown sugar, egg, milk and vanilla in large bowl. Beat at medium speed of electric mixer; blend well. Combine oats, flour, baking powder and salt. Mix into creamed mixture at low speed just until blended. Stir in raisins and nuts. Drop by rounded tablespoonfuls of dough, 2 inches apart, onto greased baking sheet. Bake for 10 to 12 minutes or until lightly browned. Cool 2 minutes on cooling rack.
Cook noodles; drain. Heat shrimp soup and add crab. Mix together cottage cheese, cream cheese, egg, basil (salt and pepper) and onion. Put a layer of noodles on bottom of baking dish. Pour cheese mixture (part) over noodles, then some of the heated soup mixture. Repeat layers. Top with sliced tomatoes. Bake 15 minutes in preheated 350° oven. Add shredded Cheddar and bake 30 more minutes until browned and bubbly.
Beat eggs well. Add sugar and beat; add melted butter, Karo, vanilla and 1 teaspoon of flour and beat. Place pecans in unbaked pie crust.	Pour mixture over pecans. Bake 1 hour at 350°.
Mix all ingredients together and put in pan. Add in dots of butter. Cook in a 350° oven about 30 to 45 minutes.
Have eggs and butter at room temperature. Cream butter, Crisco and sugar thoroughly. Add one egg at a time beating each time until all five eggs are blended. Add flavorings and mix well. Add sifted flour and baking powder mixture alternately with milk. Mix well. Grease and flour 10-inch tube pan. Put in cold water. Turn oven to 350°. Bake about 1 hour and 10 minutes.
Mix well. Bake 1 hour at 350° in 4 (1 pound) coffee cans.
In a mixing bowl combine the first four ingredients and let stand for 15 minutes. Line 9-inch pie plate with pastry. Add filling. Top with a lattice crust. Flute the edges. Brush with cream and sprinkle with sugar. Bake for 40 to 50 minutes at 400° or until the crust is golden and filling is bubbling. Yields 8 servings.
Leave 1/4 cup stock in pan. Blend flour and add water gradually, stirring constantly. Cook until thickened. Stir in tomato soup and season with salt and pepper.
Place one half of the shredded cheeses on the two unbaked pastry crusts. Spread the chopped onions on top of cheeses. In bowl, beat together eggs, half and half, salt, pepper and garlic, until very fluffy.	Pour over the cheese. Break butter into small pieces over top and sprinkle other half of the shredded cheeses on top. Bake in preheated 425° oven 15 minutes. Reduce heat to 300° and bake for 30 minutes or until knife inserted near center comes out clean.	Allow to stand 10 minutes before serving. Makes 6 servings per quiche.
Beat eggs. Add sugar and beat. Mix dry ingredients and add alternately with salad oil. Add vanilla, carrots, nuts and raisins. Bake at 350° for 40 to 45 minutes in 9 x 13-inch pan or bake 1 hour in an angel food cake pan.
Melt butter in a large skillet. Stir-fry mushrooms, onion and broccoli, sprinkled with garlic powder and oregano, until vegetables are cooked, yet still firm. (Do not overcook.)
In medium skillet over medium heat, melt the butter until foaming. Add apples, cook 2 minutes, tossing occasionally. Add honey and sprinkle spices over apples. Toss gently to combine. Cook until apples are tender, then serve while hot.
Wash and slice squash. Cover squash with water and cook 3 to 5 minutes; drain well. Mix squash, soup, onion, carrots and sour cream. Place in a 9 x 12 x 2-inch casserole dish. Combine stuffing and butter. Sprinkle on top of casserole. At this point, casserole can be refrigerated and baked later. Bake at 350° for 45 minutes.
Combine sugar and milk. Bring to a full boil. Boil 1 minute. Take off heat. Let stand 5 minutes. Add butter, peanut butter, and vanilla.
Mix mushroom and French onion soup with 1 can water. Add stew beef. Bake at 375° for 1 hour. Peel and cut vegetables; add to meat mixture. Bake for an additional 1 to 1 1/2 hours or until tender.
Mix flour, sugars, soda, salt, butter, 1/3 cup peanut butter, egg, vanilla and oatmeal with a fork or mixer until particles are coarse crumbs. Press into greased 9 x 13-inch pan. Bake at 350° for 20 to 25 minutes. Sprinkle immediately with the chocolate chips. Let stand 5 minutes. Spread evenly.
Chop enough apricots to make 1/2 cup; reserve remaining apricot halves. Make pockets in pork chops, cutting from rib side to fat edge of each chop (do not cut through fat edge). Heat oil in a skillet over medium heat; brown pork chops on both sides. Set aside. Combine rice, soup mix and water in a saucepan; cover and cook over medium heat 10 minutes. Add chopped apricots, pecans and mace, mixing well. Spoon about 1/3 cup rice mixture into each pork chop pocket. Place chops in a 13 x 9 x 2-inch baking pan. Cover and bake at 350° for 1 hour or until done. Combine apricot preserves, lemon juice and cloves. Brush chops with mixture; bake, uncovered, an additional 15 minutes. Transfer to a serving platter and garnish with reserved apricot halves.
Mix shortening, sugar, honey, peanut butter and egg thoroughly. Measure flour and blend dry ingredients. Stir into shortening mixture. Stir in nuts. Shape into a strip about 10 x 2 1/2 x 1 1/2-inch. Wrap in wax paper; store in the refrigerator for several hours. Bake as needed.
In a 12-inch pan, saute garlic in oil. Add onion and saute until translucent. Add tomatoes, bay leaves, black pepper and paprika. Let simmer 5 minutes. Add wine, potatoes and tuna. Cover and let simmer on low flame approximately 30 minutes. Serves 5.
In saucepan, over medium heat, combine eggs, sugar, salt and juice. Cook, stirring, until thick. Cool. Add celery, pineapple, nuts and apples. Fold in whipped cream and freeze. Place in refrigerator for about two hours before serving. May be refrozen. This keeps several months in freezer.
In small bowl, combine sugar, crumbs and margarine. Press into 13 x 9-inch baking dish. In small mixer bowl, beat powdered sugar, peanut butter and cream cheese at medium speed, scraping bowl often until smooth (1 to 2 minutes). At low speed, gradually beat in milk. Fold in whipped topping. Spread over crust. Sprinkle with peanuts. Freeze 3 hours or until serving time. Makes 18 servings.
Mix all ingredients together. Pour into a 14 x 10 x 2-inch (approximately) cake pan that's greased and floured. Bake at 375° for 25 minutes. Frost with your favorite frosting.
Preheat oven to 350°. Coarsely chop ham, broccoli and onion with food chopper. Finely snip parsley with Kitchen Cutters. Coarsely grate cheese with grater-slicer. Mix all ingredients except crescent rolls and set aside. Arrange crescent triangles in a circle on a 13-inch baking stone with bases overlapping in center and points to the outside. There should be a 3-inch diameter circle in center. Evenly spoon filling over base. Fold points of triangle over filling and tuck underbase at center. Filling will not be completely covered. Bake 25 to 30 minutes or until golden brown. Yields 8 servings.
Preheat oven to 370°. Melt butter in 9 x 13 pan. Mix together all other ingredients except cheddar cheese. DO NOT DRAIN BROCCOLI!! Pour batter over butter. Sprinkle with cheddar cheese. Bake 30 minutes or until brown and tests done.
Peel, dice and cook carrots until done. Cook noodles according to package directions; drain. Add onion and celery to grease in Dutch oven and saute about 5 minutes. Add broken up ground beef; brown. Combine all ingredients to beef in Dutch oven. Simmer, stirring occasionally, until flavors are blended.
Have cheese at room temperature, mix all ingredients well. Chill then form into a ball. Roll in parsley and chopped nuts. Refrigerate until ready to serve.
Cut pita bread into 8 wedges and lightly toast. In small bowl, combine mayonnaise, cumin and jalapeno pepper. Spread each wedge with a dab of the mayonnaise mixture. Top with half sliced tomato and 2 slices of your favorite ham. Garnish with a slice of olive and a few sprouts. Serve.
Brown pork chops and onions in oil. Drain grease and remove chops. Stir in remaining ingredients and add chops. Bring to a boil. Cover and simmer for 30 minutes. Makes 4 servings.
Preheat oven to 375°. In a saucepan, melt butter in water and bring to boil. Stir dry ingredients together. Add water and beat until smooth. Add sour cream and almond extract. Beat eggs and add to cake mixture. Pour batter into a greased 10 x 15-inch jelly roll pan. Bake at 375° for 20 minutes. Frost cake while still warm.
Dissolve gelatine in 4 tablespoons cold water. Add 1 cup boiling water, lemon juice and pineapple with juice and sugar. Refrigerate until it begins to jell. Tear half of angel food cake into small pieces and spread over bottom of a 9 x 13-inch cake pan. Whip 2 envelopes Dream Whip and fold into gelatine mixture. Pour over cake in pan. Tear other half of cake into small pieces and spread over mixture in pan. Press down lightly. Whip remaining 2 envelopes Dream Whip and spread on top. Cover with shredded coconut. Chill overnight. Serves 13 to 20.
Remove sausage from casing. In large skillet, brown sausage with ground beef. Add onions, green peppers and mushrooms. Cook 5 minutes; stir in tomato sauce, tomato paste, water, Parmesan cheese, oregano, garlic salt and rosemary. Stir and mix well. Simmer 10 minutes.
Mix pineapple and pudding; add marshmallows, Cool Whip, pecans and cherries. Chill. Serve.
Stir the dry ingredients together. Add raisins and coat them well. In a separate bowl, combine eggs, buttermilk and butter. Add to flour mixture.
May use any flavor gelatin. Dissolve jello in 5 cups boiling water. Add all other ingredients. Freeze. Keeps well. Set out of freezer 3 to 4 hours before serving (sometimes you have to chop with wooden spoon). Add 6 quarts 7-Up and 2 quarts ginger ale when serving. No need for ice or ice rings. Stays cold. Makes at least 150 punch cups.
Mix pudding and milk; mix in sour cream and 1/2 of the Cool Whip. In a very large bowl, put 1 layer of vanilla wafers, layer of pudding mixture and layer of bananas. Repeat layers. Top with remainder of Cool Whip.
Chop all vegetables fine. Mix with salt and let stand 24 hours. Drain off brine. Squeeze vegetables and add other ingredients. Mix thoroughly. Add good vinegar to cover. Simmer for 1 hour, keeping covered closely. Pack into hot dry jars and seal. Makes approximately 14 half-pints.
Roll out crescent rolls. Tear on line 4 square sections, pushing other lines together. Mix chicken, cream cheese and chives. Spoon mixture in center of crescent squares. Sprinkle with Cheddar cheese. Fold crescent square to form pockets. Put into buttered casserole dish. Bake at 400° for 25 minutes.
Mix butter and sugar. Add eggs; mix. Add dry ingredients; mix. Add nuts, vanilla and chocolate chips. Drop by teaspoon on greased cookie sheet. Bake 12 to 15 minutes at 375°.
Cut banana into pieces easy for a child to get a fork into and also into their mouths! Put some yogurt in a small bowl. Put graham cracker crumbs in another bowl. (Used T.V. dinner trays work great.) Let child fork banana pieces, then dip into yogurt, crumbs and pop into mouth. Be imaginative, coconut flakes, etc. may be substituted.
Mix first 4 ingredients in a bowl and set aside. Brown ground beef and drain. Mix ground beef with tomato sauce and garlic salt. Simmer for 5 minutes. Layer the beef mixture and noodle mixture until all is used. Top with cheese. Bake for 30 minutes at 350°.
Mix all the ingredients together in order given. Sometimes I soak the fruit mix in brandy overnight...this is not necessary.
Combine the first 4 ingredients. Blend well. Stir in applesauce. It will be thick. Roll out 1/4-inch thick. Cut with cookie cutter and lay on brown paper. Let dry for 4 to 5 days, uncovered. While wet, take a toothpick and cut hole for ribbon. Smaller cookie cutters work best. Use spatula to place on brown paper.
Crush together graham and soda crackers; combine with brown sugar, margarine and nutmeats. Press into the bottom of a 9 x 13 pan and reserve 1 cup for the top.	Chill while preparing the filling.
Boil chicken. Debone and place in buttered casserole dish. Save broth. Mix soup and water. Pour over chicken. Mix flour, milk and butter. Pour over chicken soup mixture. Pour 2 cups of chicken broth over top. Bake at 350° for 45 to 60 minutes. (Can be made the day before. Just put in large dish and refrigerate.)
Place crumbled hamburg in bottom of casserole. Sprinkle onion over hamburg; season with salt and pepper. Spread mushroom soup over onion and hamburg; add 1/4 cup of water. Sprinkle frozen Tater Tots on top of mixture. Bake at 350° for 1 hour. Yields 6 servings.
Brown beef in butter in 12-inch Dutch oven. Add beans and cook over low heat for 15 minutes.
Boil the broccoli and onion 5 minutes and then drain. Add grated carrot, sour cream and soup. Combine the 2 packages Stove Top stuffing with the melted butter.
Grind bologna, cheese, onion, pepper and pickles in a bowl. Add other ingredients and mix well.
Double a 5-foot length of foil. Place on broiler pan. Place roast on pan; brown under broiler. Mix rest of ingredients. Place 1/2 on bottom of roast and rest on top. Seal foil; bake at 325° for 1 1/2 to 2 hours, or until tender.
Mix all ingredients and pour into small muffin pans. Bake at 350° for 20 minutes.
Heat walnut oil in heavy 6-inch skillet over medium-low heat. Add walnuts and cook until brown, stirring frequently, about 5 minutes. Cool. Combine with both lettuces and cheese in large bowl. Just before serving, add vinaigrette and toss.
Preheat oven to 250°. Peel and core pears so they have a hole right in the center or filling will run out. In small bowl, combine honey, powdered ginger and walnuts. Place pears in a shallow baking pan and spoon honey mixture into pears. Bake 45 minutes or until pears are tender.
Set oven to 375°. Sift flour. Add soda and salt. Sift with flour. Beat egg until foamy in small bowl. In large bowl, cream shortening. Add sugars. Beat well. Add egg; mix well. Stir in peanut butter and vanilla. Gradually stir in flour mixture. Blend well. Shape dough in balls, pressing with fork. Bake for 10 minutes.
Cut shortening into dry ingredients. Add beaten egg and almond extract. Mix, knead until soft. Form into little balls, flatten with hand. The sign of the Chinese Almond Cookie is a red dot in the center of the cookie, which is made with red food coloring. Use a chopstick and dot it!
Beat well the egg and egg yolk. Cook egg, sugar, pineapple juice and lemon juice in double boiler until thick. When cool, pour over remaining ingredients. Chill. At Christmastime, add red and green cherries.
You will need aluminum foil, 4 pieces, 12 x 12-inches.
Mix all of the ingredients. Use 2 teaspoons of tea mixture to 1 cup hot water.
Cover raisins with hot water and simmer for 5 minutes. Drain and reserve the 6 tablespoons of liquid. Cream sugar and shortening thoroughly. Add eggs and beat until smooth. Sift dry ingredients. Mix with oatmeal and raisin liquid. Add fruits and nuts. Drop by teaspoons on cookie sheet. Bake at 400° for 10 to 12 minutes. Makes 4 dozen.
In a small pan, melt the butter. While it's hot, add both sugars. Let cool. While the butter mixture is cooling, mix the flour, soda and salt in a bowl. Beat the egg and add egg and vanilla to butter mixture. Stir. Add the butter mixture to the flour mixture. Stir again, then add chocolate chips and nuts. Stir everything well and put into the fridge to cool for 1 hour.
Mix the first 5 ingredients well. Line pan with half of the mixture. Add the rhubarb over the mixture. In a saucepan, mix the water, sugar, salt, cornstarch and vanilla. Bring to a boil. Mixture will thicken. Pour over rhubarb. Sprinkle with remaining crust. Bake 1 hour in a 350° oven for 1 hour.
Brown sausage in skillet. Chop sausage into small chunks. After browning sausage, drain fat, reserving 3 tablespoons of fat. Add the flour; brown flour and fat. Add drained sausage. After mixture has been browned, gradually add milk; simmer until thickened. Add pepper and sage while gravy is simmering.
Mix sugar and margarine well. Add eggs, flour and cream of tartar; mix well. Then stir in pecans, candied fruit and cherries. Roll in a long roll. Wrap and chill overnight. Slice about 1/8-inch thick. Bake on greased cookie sheet at 375° for 6 to 8 minutes.
Beat egg whites stiff. Add sugar and salt. Fold in vanilla and pecans. Put brown paper on cookie sheet. Drop by spoonful. Bake at 275° for 45 minutes. Leave in oven until cool (may leave overnight). Makes approximately 5 dozen.
Mix crumbs with sugar. Blend in butter. Press firmly in bottom and sides of 9-inch pie pan.
Melt butterscotch morsels over hot water; remove from stove. Stir in condensed milk and vanilla. Add chopped pecans; mix well. Chill until firm enough to handle. Form into 12-inch roll on waxed paper. Roll tightly in waxed paper to shape evenly. Unroll and mark surface lengthwise with tines of fork; brush with egg white. Press pecan halves into roll to completely cover surface. Wrap in wax paper. Chill. Cut in 1/2-inch slices with sharp knife. Makes 2 dozen slices (approximately).
Cut chicken into 1 1/2-inch squares. Mix cornstarch, pepper, sugar, 1 tablespoon soy sauce and 2 tablespoons oil. Add chicken; stir to coat evenly. Saute nuts until golden in 1 tablespoon oil. Sprinkle with 1 teaspoon salt. Heat remaining oil. Add chicken mixture; stir-fry for 2 minutes. Add ham. Stir in remaining soy sauce and broth, scraping up brown bits from bottom of pan. Cook 1 minute longer. Serve over rice.
Mix dry ingredients. Add milk and mix. Add onion and stir to coat. Drop by teaspoon in hot oil or fat. Fry until golden brown.
Cream together Crisco, sugar and 1 egg at a time. Add bananas. Beat. Sift dry ingredients together; add to creamed mixture slowly. Add vanilla and nuts. Bake in loaf pan at 375° for 1 hour.
Layer first five ingredients. Add Colby cheese, bacon and hard-boiled eggs. Make dressing.
Cream shortening and sugars until light and fluffy. Add egg and vanilla; mix well. Add sifted dry ingredients; stir in nuts. Drop from spoon onto baking sheet. Bake at 350° for 10 to 15 minutes. Yields 4 dozen. Can be used as is or ice according to taste.
In large bowl, stir together flour, oats, baking powder, cinnamon and salt; set aside. In small bowl, stir together eggs, milk, butter and brown sugar. Add to flour mixture; stir until blended. Pour batter onto grids of preheated lightly greased waffle iron (amount will vary according to size of waffle iron). Sprinkle a few chopped pecans on top of batter; close lid quickly; do not open during baking. Remove cooked waffles and serve with maple syrup; fresh fruit and yogurt, etc. Yields 12 waffles (4-inch squares).
Preheat oven to 375°. In a bowl, combine flour and baking soda. Set aside. In a bowl, beat sugars and butter. Add beaten eggs and vanilla. Add sugar mixture to dry ingredients and fold in chips, chopped cranberries and orange rind. Drop dough on sheet and bake for 10 to 15 minutes.
Cream sugar and cheese. Mix in all other ingredients. Freeze, thaw for 30 minutes before serving.