HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soften gelatin in 1/4 cup cold water. Mix in saucepan, 1/2 cup sugar and milk. Cook over low heat, stirring constantly until scalded. Remove from heat. Slowly stir half the mixture into egg yolks. Blend into hot mixture in saucepan. Cook over low heat, stirring until it begins to boil. Immediately remove from heat. Stir in softened gelatin. Cool. When mixture is partially set, beat with electric mixer until smooth. Blend in vanilla; gently fold in whipped cream. Beat egg whites with cream of tartar; when slightly stiff, add sugar and fold in cream mixture. Pour into ready made baked crust. Top with sweetened whipped cream. Chill.
In a large mixer bowl, beat eggs, brown sugar and peanut butter with an electric mixer on low speed until blended. Stir in whipping cream, chocolate covered peanuts, melted milk balls and milk. Freeze in a 4 or 5-quart ice cream freezer according to the manufacturer's directions. Serve with hot fudge sauce. Makes about 1 1/4 quarts ice cream.
Crumble sausage and cook until brown. Mix milk, Bisquick, cheese, eggs, salt and pepper with sausage. Spray a 9 x 13-inch pan with Pam. Pour in mixture and bake 30 minutes at 350°.
Mix sugar, eggs and oil. Add pumpkin. Mix well. Sift dry ingredients and add to pumpkin mixture. Grease and flour 3 pans and bake at 350° for 30 minutes.
Bring sugar and cherries to a boil. Dissolve gelatin in 1/2 cup of water. Add to cherries and sugar. Then add nuts and pineapple (juice and all). Add orange juice. Refrigerate.
Combine Hawaiian Punch and sugar, stirring until sugar dissolves. Add brandy and chill. When ready to serve, add champagne. Add ice and serve. Garnish with oranges and strawberries. Yields 10 (8 ounce) servings.
In a 9 x 13-inch glass baking dish, combine 1 stick margarine and cracker crumbs. Press in bottom of dish. Bake at 350° for 5 minutes. Cool. Mix eggs, 1 stick margarine and powdered sugar. Beat with electric mixer for 10 minutes (very important). Spread over cooled crust. Top with sliced bananas. Cover bananas with drained pineapple. Spread Cool Whip over top. Sprinkle with nuts and dot with cherries. Refrigerate.
Mix water, vinegar and salt. Heat until very hot. Place cucumbers in jars along with dill seed, peppers and garlic. Pour hot mixture over cucumbers and seal using hot flats.
Mix together using a blender or egg beater. Pour over chicken and marinate for several hours. Great cooked on a grill.
First boil ham in water. Cover ham with mustard and vinegar for about 1 to 1 1/2 hours. Then take Coke and brown sugar and make a paste with it. Rub this all over the ham (the more the better). Now put in foil-wrapped pan in oven for about 3 hours at 350° to 400°. Pour about 16 ounces of Coke to baste with. Cover and baste often. When the Coke is thickening up, your ham should be done.
Lightly brown sausage in large frying pan. Chop vegetables and add to sausage. Add 1/2 teaspoon salt and stir until vegetables are tender, approximately 15 minutes.
Line pan with chicken. Mix soups, broth and veggies together. Pour over chicken. Mix flour, milk and butter together. Pour over chicken evenly. Bake at 350° approximately 1 hour until brown. Makes 10 servings.
Place beef in 2-quart glass measure or bowl; cover with plastic wrap. Cook on High 3 minutes. Stir in beans, seasonings mix and 1 cup water. Cook on High 5 minutes, stirring once. Pour sauce into pie plate. Dip both sides of tortillas in sauce. Layer beef mixture and tortillas in microwave-safe 13 x 9 x 2-inch baking dish, cutting tortillas as necessary to fit. Sprinkle cheese over all. Cover tightly with plastic wrap. Cook on Medium-high 10 minutes, turning dish once. Let stand 10 minutes before serving. Garnish with shredded lettuce, chopped tomato and black olives, if desired.
Combine margarine, milk, sugar and salt in medium, heavy saucepan. Bring to a boil over medium heat, stirring constantly. Boil for 4 to 5 minutes, stirring constantly. Remove from heat. Stir in marshmallows, morsels, nuts and vanilla. Stir until marshmallows are melted. Pour into foil-lined 8-inch square baking pan. Sprinkle with nuts if desired. Chill until firm. Very good.
Mix thoroughly with mixer. Pour into 9 x 16-inch greased pan. Bake for 40 minutes in a 350° oven. When cool, dust with powdered sugar.
Heat oven to 325°. Grease bottoms only of 2 loaf pans. Blend all ingredients on low speed for 1 minute while constantly scraping the bowl. Beat on medium speed for 1 minute. Pour into pans. Bake 50 minutes to 1 hour or until wooden toothpick inserted into the center comes out clean. Cool for 10 minutes, then remove from pans. Rub each loaf completely with margarine or butter. Cool completely before slicing.
Start with 1/3 cup cold water for 2 cups of mix and add more, if needed. Two cups of mix will make 1 double crust pie. This is enough for approximately 24 single pie crusts and may be stored on the kitchen shelf in 2 Tupperware Econo canisters.
Heat oven to 350°. Brown ground beef in large skillet; drain. In ungreased 12 x 8-inch (2-quart) baking dish evenly layer potato slices. In small bowl combine flour, salt and pepper; sprinkle over potato slices. Spoon ground beef over potatoes and spoon vegetable soup evenly over top. Cover with foil. Bake at 350° for 1 hour or until potatoes are tender. Uncover and sprinkle evenly with cheese. Bake an additional 5 minutes. Makes four 1 1/2-cup servings.
Clean your vegetables and chop up. Bring all ingredients to a boil in saucepot. Reduce to medium heat for 10 minutes. In a water bath kettle, process for 30 minutes. Take out to cool.
Spread pretzels, 2 tablespoons sugar and butter in a 13 x 9-inch pan. Bake for 7 minutes at 400°.	Soften and blend cream cheese, sugar and	Cool Whip and spread over cooled pretzels. Dissolve jello, add strawberries and chill until slightly thickened. Spread over cheese mixture. Refrigerate.
Spray nonstick skillet with Pam. Brown chicken in margarine and dressing mix in pan. Remove chicken and place in ovenproof casserole dish. Add wine to skillet and stir to mix with dressing mix. Bring to boil, then let cool. Mix soup and cream cheese in bowl. Add to wine and dressing mixture. Mix well and pour over chicken. Bake at 350° for 1 hour. Serves 4.
Mix confectioners sugar, melted margarine and peanut butter. Pack in greased 9 x 13-inch Pyrex. Melt wax and chocolate chips. Pour over first mixture. Let cool. Cut into squares.
In bowl, blend Campbell's dry vegetable or onion soup and recipe mix, sour cream, plain yogurt, chopped green onions and frozen, chopped spinach, thawed and well drained. Cover; refrigerate at least 2 hours. Makes 2 3/4 cups.
Mix pickling lime and water well, letting any lime that does not dissolve settle to bottom. Select, wash, dry and slice tomatoes. Pour off lime water and add sliced tomatoes to it. Do not use aluminumware. Soak 24 hours, then wash each piece well under running water and dry. Mix sugar and vinegar and pour over tomatoes. Soak 12 hours. Add spices and bring to boil. Cook at that point for 30 minutes. Place in churn or glass jars. Yields approximately 8 pints. Old South recipe.
Brown the beef in butter and mix. Simmer all ingredients 30 to 45 minutes. Serve on toasted buns.
Steep tea and cloves in boiling water for 5 minutes and then strain. Dissolve sugar in hot spiced tea and add lemon juice. Serve hot.
Beat eggs and sugar together; add shortening. Sift together flour, baking powder and salt. Add dry ingredients to first mixture and blend. Add nuts and pineapple. Stir just enough to combine. Pour batter into a greased 4 x 8-inch loaf pan. Bake in oven at 350° for 1 hour.
In large bowl, combine cucumbers (cut in 1/4-inch slices) and bell pepper (cut in 1/4-inch julienne strips) with salt and cold water to cover. Let stand, covered, stirring occasionally, 2 hours. Drain well. In large kettle, combine vinegar, sugar, turmeric, mustard and celery seed. Bring to a boil. Add cucumbers and bell peppers. Cook, stirring 2 to 3 minutes. Can in 6 pint jars. Sterilize. Store in cool dark place.
Cream butter and cheese. Add salt, pepper, flour and nuts. Roll into 6 rolls wrapped in wax paper. Refrigerate at least 24 hours. When ready to bake, slice into wafers. Cook on greased cookie sheet at 325 degrees until lightly brown.
Toast bread. Mix all ingredients and spread on toast. Place in broiler until bubbly. Remove and cut into fourths.
Combine the first 6 ingredients. Add whipped cream to salad dressing and then add this to the meat and vegetable mixture. Chill. Serve salad on lettuce or in cream puffs.
Mix ingredients together, except butter, in casserole dish. Top with the butter. Bake, covered or uncovered, for 30 minutes at 350°, then for 40 to 45 minutes at 325°.
Mix eggs, sugar, flour, Karo, butter, water and flavoring (mix in this order). Add nuts. Pour into a 9-inch deep dish pie crust (uncooked). Bake at 325° for 45 minutes.
Combine together and pour into baked pie shell. Refrigerate 2 hours before serving. Quick and very good.
Mix the cornstarch and water. Add to boiling water. Cook until clear. Add the sugar and vanilla. Mix into egg whites that are beaten stiff.
Blend all ingredients and pour into unbaked pie shell. Bake at 300° for 40 minutes.
Place dough on board and knead. Place in greased bowl. Brush top with melted butter. Cover lightly. Store in refrigerator until ready for use. (Can keep for weeks.) When ready to use, shape into about the size of an egg or walnut. Brush top with butter. Place on greased baking sheet. Bake in 350° oven for 15 to 20 minutes. Makes about 4 dozen rolls.
Beat oil and sugar until creamy. Add eggs, salt, vanilla, baking soda and cinnamon. Mix well. Add flour and nuts; mix. Add apples. Bake at 350° for 40 minutes.
Spread crescent rolls out on a baking sheet, pinching seams together to make 1 large pan of bread and bake as directed.
Saute onions in olive oil in large skillet until light gold. Add green pepper. Add the cut up tomatoes with juice and salt and pepper. Cook at slow intermittent bubble 15 minutes or so. Add potatoes. Turn heat down very low. Cover skillet. Cook until potatoes are done.
Brown ground meat, onion and garlic. Add tomato sauce. Cook egg noodles and drain. Layer in large or 2 medium bowls (greased), noodles, sauce, sour cream, cottage cheese and Mozzarella cheese. Bake at 325° for 30 to 45 minutes or until bubbles. Serves 10 to 12.
Mix water and vinegar, then add baking soda. Mix all in a large container because it will bubble up. Add a few drops of food coloring. May be used on dinner table as a holiday centerpiece. One-half cup moth balls added as desired. Do not eat!
Mix the ingredients in the rotation given, such as a plastic bowl with a lid on it. Refrigerate overnight. About 3 or 4 hours before serving, roll out the dough and shape into the shape desired. Let rise. Bake in a 375° oven about 12 minutes or until golden brown.
Combine first 9 ingredients in a large bowl. Mix well. To form meatballs, use 1 tablespoonful of meat mixture and roll into balls. Heat	shortening in large skillet on medium heat. Cook meatball until brown on the outside and done on the inside. You can also broil meatballs until done. Drain meatballs well and put to the side. In a medium saucepan on low heat, heat jelly until it is a liquid, stirring constantly. Then add chile sauce. Continue stirring until hot. Pour over meatballs.	Serve very warm. Makes 10 servings. Can be made ahead, freezes well. Sauce tastes better if made ahead.
Peel and halve peaches. Toss in sugar; set aside until juice forms. If frozen peaches are used, juice will have formed already. Melt butter in 9 x 13 x 2-inch Pyrex dish, with peaches, cut side up. Pour juice in peaches. Mix flour, milk and sugar. Pour over. Bake at 350° for approximately 50 minutes or until top browns.
Mix cake as directed on box. When done poke holes with toothpick. Mix Eagle Brand and coconut milk; pour over cake and let soak in. Top with Cool Whip. Sprinkle with coconut. Very moist!
In a large pan, dump in sugar and cornstarch. Mix well. Add vinegar, cloves, catsup, oil and vanilla. Stir well again. Add beat juice. Cut beets into bite size pieces and add to fluid. Cook over medium heat until mixture thickens. Cool and refrigerate.
Mix sugar, syrup, margarine, cream of tartar and salt. Boil mixture for 5 minutes on medium-high. Remove from heat; add soda. Mix well. Grease bowl. Add popcorn and pour mixture over popcorn. Pour on cookie sheet. Bake at 250° for 30 minutes, stirring every few minutes. Cool. Store in metal or plastic container.
Brown meat and drain. In a large skillet, add onion and simmer about 3 minutes. Add chili powder, chopped jalapenos and cream of mushroom soup; set aside. Then mix first six ingredients and set aside. In baking dish or large iron skillet sprayed well with nonstick spray, put one layer cornbread mixture, then a layer of meat mixture; repeat cornbread and meat mixture. Put grated cheese on last layer. Bake at 350° for 40 minutes or until done.
Cream Crisco and sugar. Add egg, pineapple and vanilla. Sift flour, soda, baking powder and salt together. Add to pineapple mixture. Add nuts. Drop teaspoonful on greased cookie sheet. Bake at 400° for 10 minutes.
Combine all ingredients and pour into greased and floured 17 x 12 x 1 pan. Bake at 350° for 20 to 25 minutes. Frost.
Steam broccoli about 10 minutes; set aside. Mince garlic and brown in a lot of olive oil. Cook ziti; drain. Add butter to coat. Cover with salt, pepper and Parmesan cheese. Add broccoli to garlic; add more olive oil if needed, then add ziti and toss together and serve.
Whip egg whites stiff, add yolks and whip again. Add baking powder and a little salt, beat again. Add sugar and flour; beat and add vanilla.
Place shell in pie plate. Line with pecans. Beat eggs. Add sugar, syrup, salt, vanilla and butter. Pour over lined crust. Bake at 350° for 50 to 60 minutes. Nuts will rise to form a crusted layer. Refrigerate when cool.
Place potatoes in boiling water in heavy covered saucepan. Place carrots on top of potatoes; sprinkle with salt. Cover and cook over medium heat for about 5 minutes. When potatoes and carrots are tender, drain. Place cheese on top. Replace cover; turn off heat and allow cheese to melt.
Sprinkle chicken very lightly with salt and pepper. Brown in butter over medium heat. Add remaining ingredients; cook, uncovered, turning breasts occasionally until liquid has mostly evaporated and chicken is glazed, about 15 minutes. Sprinkle with scallions. Serves 4.
Fry first 5 ingredients until the zucchini is tender. Drain thoroughly. Stir in sour cream. Serve on Tostitos. Cover with grated cheese and diced tomatoes.
Into mixing bowl, sift flour with sugar, baking powder and salt. Cut in shortening. Stir in 1 1/4 cups of walnuts. Add egg, milk and vanilla; mix until ingredients are blended. Turn into greased and floured 9 x 5-inch loaf pan. Sprinkle remaining 1/4 cup walnuts over top. Bake at 350° for 60 to 70 minutes, or until loaf tests done. Let stand in pan 10 minutes. Turn out onto wire rack to cool. Makes 1 loaf.
Boil sugar and water. Cool. Add other ingredients and freeze. Put scoop in glass and fill with 7-Up.
Mix Jell-O, water, pineapple juice, and cloves. When partially set, add rest of ingredients.
Wash and drain strawberries and place in a cooked shell. Cook other ingredients in a double boiler on high temperature until thick (approximately 8 minutes), stirring constantly. Pour over strawberries and cool. Top with Cool Whip or whipped cream. Yields 1 pie.
Mix 1 cup sugar and cornstarch in a saucepan. Slowly add hot water. Boil until thick and clear. Cool slightly. Add blackberries. Pour into 9 x 12-inch pan or larger.
Mix margarine and sugar. Add the eggs, one at a time. Then add the bananas on slow speed. Stir in the egg mixture. Add dry ingredients, then nuts. Bake in a loaf pan at 350° for 40 minutes or until done.
Fry bacon until crisp in skillet. Remove with slotted spoon and drain on paper towels. Saute onion in 1 tablespoon bacon drippings until tender (do not brown). Set aside to cool.
Put tin foil in a casserole dish; place chicken skin side down. Sprinkle onion soup over chicken. Place about 4 to 5 pats of butter on top of chicken. Pour 1/2 cup water over chicken. Seal and cook in oven at 350° for 1 hour. Turn over, reseal and cook for additional 20 minutes.
Cream shortening until fluffy; add remaining ingredients and enough flour to make a soft dough. Roll and cut. Fry in hot oil until brown.
Put drained blueberries (fresh or frozen) in a baking dish. Sprinkle with sugar. Add dry cake mix, scatter nuts over top. Add 1 large can sweetened pineapple, crushed with juice, over cake mix. Melt margarine over mixture. Bake at 350° for an hour or until done.
Cut flour and shortening together. Add enough water to hold together. Roll out 4 plate size circles.
In a small bowl, mix sugar and cocoa together; taste. You may need to add a little more sugar or cocoa, so it's not bitter.
Heat oven to 350°. Grease 9-inch pie pan. Melt margarine in skillet over medium heat. Add bell pepper, green onions and garlic. Cook and stir 2 to 3 minutes or until vegetables are tender. Stir in flour and pepper; cook 1 minute. Gradually add milk. Cook until mixture boils, stirring constantly. Stir in Parmesan cheese. Remove from heat. Fold in crab meat.
Grind cranberries in food chopper or blender. Place sugar, salt and lemon juice over cranberries. Let stand for 2 hours. Mix gelatin with boiling water. Add cold water and stir until dissolved. When gelatin is syrupy, add cranberry mixture, celery, nuts and pineapple. Place in refrigerator until firm. Place in refrigerator to store. This salad can also be frozen. Yields 12 to 16 servings.
Measure oil and water in same cup. Pour over cream cheese, butter and sugar to melt. Add 1 box butter cake mix and 4 eggs; beat about 4 minutes and bake at 325° for 1 hour and 15 minutes in a Bundt pan.
Place ribs in 6-quart pot. Cover with water. Bring to a boil and skim. Tie parsley and celery with string to hold together and add to pot. Add remaining ingredients. Simmer gently and skim occasionally for about an hour. Simmer for 3 hours. Serve with noodles.
Soften the yeast in warm water and set aside. Combine milk, sugar, shortening and salt. Cool to lukewarm. Add 1 1/2 cups of flour; beat well. Beat in yeast and egg. Gradually add remaining flour to form soft dough, beating well. Place in greased bowl, turning once to grease surface. Cover and let rise until double (1 1/2 hours). Turn out onto lightly floured surface and shape as desired. Cover and let raise until doubled, 30 to 45 minutes. Bake at 400° for 12 to 15 minutes. Makes 1 dozen to 2 dozen.
Stir together flour and sugar in a bowl. Break in two eggs and mix well. Add milk, corn, melted butter and dash of salt. Pour into baking dish and bake at 350° for 45 minutes.
Melt morsels in microwave on medium; stir in peanuts and marshmallows. Layer a brownie pan with wax paper. Spread mixture in pan. Chill in refrigerator until it hardens, at least an hour (in freezer if in a rush).
Mix and bake at 300° for 30 to 40 minutes in a greased and floured pan 12 x 18-inches. Cut into squares while warm.
Mix well to dissolve the sugar. Add crushed pineapple and juice. Add bananas, grapes, cherries and blueberries.
Cut outer peel from orange into a long spiral strip without membrane. Place in 2-quart container. Squeeze orange and 1 lemon. Add to peel. Slice other unpeeled lemon into thin cartwheels. Add to juice. Add 2 quart bottles of wine. Add sugar and brandy. Stir to dissolve sugar. Chill. Pour into a punch bowl or 2 pitchers. Add 1 quart chilled sparkling water. Optional: May add cinnamon sticks, limes, cloves, etc. Enjoy! Makes 2 quarts.
Mix sour cream and pineapple (juice and all) until well blended. Add dry vanilla pudding. Juice from pineapple will thicken it. Pour into baked pie shell. Chill!!
In 13 x 9 Pyrex, melt butter. Add other ingredients. Cover and bake 45 to 50 minutes at 350°. It's great with or without the chicken or mushrooms!
Sift together in a large bowl, flour, sugar, soda, cinnamon and salt. Then add eggs, salad oil, apples and vanilla. Mix together and then add walnuts. Bake in a 9 x 13-inch pan at 325° for 30 minutes.
Pack peppers (which are cut in strips), parsley and garlic into pint jars. Boil vinegar, water, sugar, salt and olive oil and pour over peppers. Seal. Can be cold packed. Just bring to a boil.
Combine soup, milk, seasoned salt, chicken, vegies, 1/2 cup cheese and 1/2 can onions. Place in 8 x 12-inch baking dish. Bake, covered, at 350° for 20 minutes.
Prepare grill or preheat broiler. Spray with nonstick cooking spray. In a bowl, combine turkey, ketchup, garlic, green onions, basil, oregano and pepper. Shape into four equal patties. Grill or broil 4 inches from the heat, turning once, for 8 minutes, or done to taste. Place half a slice of cheese on each burger for 30 seconds until cheese melts. Top with lettuce, tomato slices and pickles.
Peel and half peaches. Bring sugar, spices and vinegar to a boil. Add peaches and boil 10 minutes. Pack in jars and let seal.
Melt chips and butter in top of a double boiler. Add the beaten egg and let cool. Fold in marshmallows and nuts. Turn out on waxed paper covered with the coconut. Form into 12 x 2 1/2-inch roll. Wrap roll in waxed paper or foil and freeze. Slice to serve.
Place egg whites in large mixing bowl with salt and extracts. Sift cream of tartar over the top. Beat until the whites have no air bubbles, but are still moist. Add 1 1/4 cups only of the sifted sugar, 1 tablespoon at a time, beating until the dry sugar disappears. When sugar is all in, mixture stands in soft peaks whose tips bend slightly. Sift flour with remaining 1/4 cup of sugar and fold sugar flour mixture into meringue, 1 tablespoon at a time. Mix only until no flour can be seen. Turn mixture into a 10-inch ungreased tube pan. Release air bubbles by zig-zagging spatula through mixture.
In medium bowl, combine all ingredients, mixing well. Serve immediately or cover and refrigerate until chilled. Makes 2 servings. Each serving provided 1 1/2 vegetable exchange, 1/2 fat exchange, 1/2 fruit exchange. Per serving contains 83 calories, 1 g protein, 2 g fat, 16 g carbohydrate, 29 mg calcium, 326 mg sodium and 0 mg cholesterol.
In electric skillet at 375°, cook onion and pepper in a little bit of water. Remove from skillet. Brown the ground beef, then add the onion and pepper. Add the tomato paste with 1 1/4 cups water and add the envelope of Sloppy Joe mix. Stir together. Turn heat down and simmer for about 10 minutes. Add Minute rice and let simmer until rice is cooked. Add more water if mixture looks dry. Serve. Good with blueberry Jiffy muffin mix.
Melt candy and marshmallows in milk. Let cool. Whip cream and pour in chocolate mixture. Pour in a pie crust and chill.
Brown ground beef; add chopped onions and minced garlic. Add other ingredients and simmer slowly for 1 to 1 1/2 hours. This makes a large amount and freezes wonderfully!
Mix ingredients together and bake in unbaked pie crust at 425° for 40-50 minutes. Place foil around edges of pie crust and place pie on cookie sheet.
Mix together flour, sugar and butter. Add eggs slightly beaten, then Karo and pecans and vanilla. Cook in unbaked pie shell 15 minutes at 400° and then reduce oven to 350° and continue baking 45 minutes.
Mix milk and Cool Whip, then add other ingredients. Pour into a 9 x 13-inch greased dish and chill. To garnish, sprinkle chopped nuts on top.
Mix first three ingredients together in large bowl and let stand overnight. Drain and rinse in cold water and drain again.
Melt chocolate in top of double boiler over hot water. Remove from heat and stir in sugar, syrup and juice.
Beat together the sugar, oil, eggs and carrots. Sift dry ingredients together; add to first mixture. Blend thoroughly. Pour into greased 13 x 9 x 2-inch pan or a Bundt pan. Bake at 300° for 55 minutes, then bake at 325° for 10 minutes more.
Peel and cube potatoes. Scrape and thickly slice carrots. Slice zucchini. If using fresh tomatoes, peel and chop, or chop canned tomatoes.
Put all ingredients into a 4-quart ice cream freezer. Mix well, then fill to "fill" line with homogenized milk. Freeze.