HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve gelatin in water. Pour off beet juice and save 1 cup. Combine with water to make 1 cup if necessary. Combine with gelatin. Put layers of beets in bottom of mold. Cover with some liquid. Let set. Make another layer of beets, etc. Layer so beets don't float. Set. Serve with mayonnaise and crumbly Blue cheese, if desired. Serves 6 to 8.
Pare and cut up apples and arrange in pie shell. Mix 1/2 cup sugar and cinnamon; sprinkle over apples. Mix 1/3 cup sugar with flour and cut in butter until crumbly. Sprinkle over apples. Bake at 400° for 35 to 40 minutes or until done. If pie browns too quickly, cover edges with foil.
Cook noodles, uncovered, in boiling water for 20 minutes, stirring occasionally; drain. Combine the soup, milk, water and Cheddar cheese in 3-quart saucepan. Cook and stir over medium heat until the cheese melts and sauce is hot. Stir in cooked noodles, turkey, peas and carrots. Spoon the mixture into greased 11 3/4 x 7 1/2-inch baking dish. Combine bread crumbs, Parmesan cheese and parsley. Sprinkle over top. Bake, uncovered, for 30 minutes at 375°.
Bottom Layer: Mix cake mix, eggs and margarine and spread in greased 9 x 13-inch greased pan.
Dissolve yeast in lukewarm water; let set 5 minutes. Add milk, Crisco and	sugar.	Add mixture to flour.	Knead well. Put in refrigerator and leave 1 day. Roll out rolls, cut and let set 3 hours before baking at 375°.
Mix altogether and refrigerate overnight. Mix in tall can of sliced water chestnuts. Cook for 45 minutes at 350°. This can be frozen.
In a large bowl, combine corn oil, vinegar, parsley, garlic, salt and pepper. Add remaining ingredients. Toss to coat well. Cover and chill. Makes 8 to 12 servings.
Mix sugar, molasses and egg with oil or shortening; set aside. Sift together flour, baking soda, cinnamon and spice mix. Add molasses mixture to flour mixture; blend and chill about 1 hour. Roll into balls 1 1/2-inch in diameter. Place on greased cookie sheets. Flatten with fork tines. Bake at 375° for 8 to 10 minutes.
Combine all ingredients. Pour into 8-inch square pan. Bake at 350° for 30 minutes. Cut into squares.
Cut French bread in half lengthwise. Brown ground beef in skillet. Add tomato soup, onion, Parmesan cheese, ketchup, bell pepper, oregano, salt and garlic salt. Bring to a boil. Reduce heat; simmer 3 to 5 minutes. Spread meat mixture on cut sides of bread. Sprinkle with cheese. Broil until cheese is bubbly. Cut into diagonal slices.
Clean mushrooms. Remove stems and chop fine. Remove sausage from casing and saute in pan with stems, garlic and 1 tablespoon oil. Add cheese and parsley. Fill mushroom caps, rounding tops, and put in a shallow baking pan. Add water and 1 tablespoon oil to pan. Bake at 350° for 20 minutes.
Cook sugar, syrup and water until it forms a soft ball. Pour half of mixture into stiffly beaten egg whites. Cook other mixture until it forms a cracking ball. Pour into egg whites and beat until stiff. Add nuts; drop teaspoonful on tinfoil.
Mix dry ingredients. Add eggs and butter. Mix thoroughly. Spread evenly in a 9-inch greased pan. Bake at 350° for 30 to 45 minutes.
Cut 1-inch slits into sides of the meat all around. Press small wedges of onion and garlic alternately into each slit (garlic may be omitted). Place in a large bowl or plastic bag. Pour 1 cup vinegar over meat. Refrigerate for 24 to 48 hours, turning occasionally.
Prepare asparagus, cut in 1 inch pieces, steam, covered with 1 Tbsp oil, salt and 1/3 c. water for 3-4 minutes. Whisk half and half, eggs, salt and pepper. Spray a 9x13 pyrex baking dish with Pam. Line bottom with 6 slices of bread. Scatter half of the meat and asparagus over the bread, sprinkle with half of the scallions and cheese. Pour 1 c. of egg mixture over the top. Repeat layers with remaining bread, meat and asparagus, cheese and scallions. Slowly pour remaining egg mixture over top. Cover with plastic wrap, then weight down casserole with 3 16 oz. can for 15 minutes to submerge ingredients. Can be refrigerated overnight, but return to room temperature before baking. Put oven rack to middle position, bake at 325 about 50 minutes, turn on broiler and broil until strata is spotty brown and puffy (watch carefully). Let stand for 8 minutes; serve immediately.
Mix powdered sugar and cocoa in mixing bowl; cream together with butter. Add beaten egg and vanilla. Add peanut butter and knead by hand. Press into a 9 x 9-inch well buttered cake pan. Let stand a few minutes and cut into squares. Yield: 35 to 40 pieces.
Heat corn in milk; stir in beaten egg, cracker crumbs, green pepper, onions, salt and pepper. Pour into 1 1/2-quart casserole. Cover with buttered cracker crumbs. Bake at 350° for 30 minutes. Serves 8.
Rinse and clean chicken; dry with paper towels. Mix salt, pepper and oregano together. Rub seasoning mix on both sides of chicken. Place chicken in a roasting pan with the skin up. Sprinkle mix of oil and lemon juice on top of chicken. Bake at 400° for 25 minutes or until golden brown. Turn chicken on other side and add 1/4 cup water; continue baking at 400° for another 20 to 25 minutes. Serve hot.
Boil first 5 ingredients on High in microwave (4 1/2 minutes). Pour popcorn into large paper bag. Pour syrup mixture over popcorn in bag. Fold top of bag down and shake. Microwave on High for one minute and 20 seconds. Shake well and cook again on High one minute and 20 seconds. Shake well and cook 30 seconds longer. Pour in bowl and cool. Break pieces apart before serving.
Bake cake as directed and let cool. Mix pudding when cake is ready to be layered. Cut or crumble cake and start layering ingredients in a large punch bowl.
Melt butter in baking dish in 350° oven. Pound chicken breasts to flatten as evenly as possible. Top each with 1 slice ham and 1 slice cheese. Roll up tightly, beginning with narrow end. Secure with toothpicks. Coat rolled breasts in melted butter, then roll in crumbs. Bake 35 to 40 minutes. Remove toothpicks to serve. Makes 4 servings.
Place beans in a 4-quart cooking pot; cover with cold water and let soak overnight. In the morning pour out the water, then cover beans with fresh water. Add the salt pork and the onion which has been cut into fine pieces. Bring to a boil and simmer at least 1 1/2 hours or until beans are tender. Place beans and onion into a baking pan with enough juice to nearly cover the beans. Season to taste. Bake at 350° for 1 hour. Serve with catsup or chili sauce.
Combine flour, egg, milk and salt. Make a very stiff dough. May be necessary to add more flour to get the right consistency. Roll out and slice. Remove chicken from bones; cut into small pieces. Drop noodles into boiling broth; simmer 30 minutes or more. Do not boil noodles.
Chop bell pepper and onion; then mix with soups, tomatoes, melted oleo, washed rice, salt and pepper. Pour into 9 x 13 x 2-inch baking dish. Bake at 350° for 30 minutes. Stir in shrimp and then bake covered for approximately 1 hour until rice is well done.
Over low heat, mix butter, cream, chicken broth and cheese, stirring often. Mix until all ingredients come together into a sauce. In a casserole dish, put chicken and broccoli along the bottom. Pour sauce over it, then add the rice to the sauce. Bake at 350° for 1 hour.
Cream Crisco and sugar. Add eggs one at a time. Beat well. Add syrup and mix. Sift flour, salt and ginger and fold in cream mixture. Dissolve soda in boiling water. Bake 30 to 40 minutes at 350°. When partly cool, cut in squares.
Brown the chuck and onion, then add the remaining ingredients. Simmer for 20 to 30 minutes.
Chop up cabbage. Cut up onions (green tops and bottoms). Dice tomatoes and chop bell pepper. Mix all ingredients with mayonnaise; salt and pepper to taste.
Combine all ingredients except ribs; pour over ribs. Refrigerate at least 4 hours, turning occasionally. Grill or broil ribs as desired, basting frequently with sauce. Makes 4 servings.
Mix together and chill. A small amount of grated carrot or red pepper may be added for color.
Use a 9 x 5-inch loaf pan. Grease with cooking spray. Mix baking powder, salt, flour and sugar. Reserve 1 tablespoon margarine for crumb topping.
Saute onions in bacon drippings until tender. Add chicken broth, potatoes, creamed corn, bacon, milk and seasonings. Heat. Do not boil.
Break lettuce in bite-size pieces. Cook bacon. Drain and crumble. Layer lettuce, celery, eggs, peas, peppers, onion and bacon in order given. Combine sugar and mayonnaise. Spread over top of salad. Sprinkle with grated cheese. Cover and refrigerate 8 to 12 hours. Serves 12.
Mix well; form into small balls. Place on cookie sheet; freeze. After frozen, place in plastic bags in freezer until needed. Bake frozen in preheated oven at 375° for 20 minutes.
Beat the sugars and oil until blended. Add the eggs and beat until smooth. Sift together the dry ingredients and add to the sugar mixture, beating. Fold in the bananas and pecans. Pour the batter into a greased 9 x 5-inch loaf pan. Bake in a preheated 350° oven until set, about 1 hour. Cool briefly in the pan, then transfer to a rack to cool completely. Makes one 9-inch loaf.
Cut artichokes in quarters. Add all ingredients and mix together. Put in lightly greased (use oil) Pyrex pie plate 9-inch or low quiche dish. Bake at 350° for 30 minutes. Use any kind of crackers. This is delicious! Double recipe for more people.
Mix cream cheese, add minced onions, Worcestershire sauce and ham or dried beef. Form into ball; roll in chopped walnuts, place on plate. Chill. Serve with crackers.
Microwave process cheese spread and sour cream in small bowl on High for 2 1/2 to 3 minutes or until smooth, stirring after 1 minute. Stir in remaining ingredients. Serve warm with soft pretzels, chips and vegetable dippers. Makes 1 1/2 cups. Preparation time: 10 minutes; cooking time: 3 minutes.
Combine potatoes and 1/2 cup melted butter in large bowl. Stir in sour cream, soup, onion, cheese, salt and pepper. Place in greased 13 x 9 x 2-inch baking dish. Combine cornflake crumbs and 1/2 cup melted butter. Sprinkle over top. Cover with foil. Bake at 350° for 20 minutes. Uncover and continue baking for 20 minutes. Makes 12 servings.
Mix cabbage, onions, noodles and chicken breast. Toast sesame seed and slivered almonds in butter until lightly brown.
Pour 1 cup cold water over all and mix. Bake at 350° for 30 minutes in a 9-inch square pan.
Blend shortenin' 'n sugah wid mixer. Sift flour, bakin' powder 'n salt 3 times. Now alternately add flour mixture 'n watar (2 tablespoons at a time) to the sugah mixture. Add 1/2 uv aig whites. Keep on puttin' in flour 'n water til al gone. Now add remaining aig whites 'n extracts. Mix 'n pore in 3 (9-inch) layer pans. Bake at 325° fur 25 to 30 minutes. Cool 'n frost wid favorite icin.
Wash and cut up chicken. Rub chicken with salt, pepper and Accent. Place flour in a bag and place chicken, a few pieces at a time, in bag. Shake to coat chicken. Put oil in pan and allow it to get hot, then add floured chicken. Cook until done.
Mix mayonnaise, sugar and vinegar and refrigerate at least 2 hours. Combine broccoli, oranges, onions, raisins and bacon. Add dressing, toss to coat and refrigerate at least one hour before serving.
Mix lettuce, tomato, olives, cheese and kidney beans. Add drained ground beef and chili powder. Stir in Fritos and Catalina.
Combine meat, egg, onion and green pepper. Shape into 1-inch balls. Place meatballs in greased dish. Spoon cottage cheese and sauce around meatballs, covering them all over. Sprinkle with cheese. Bake in a 350° oven for 45 minutes, or until done.
Roll your dough a lot. Roll out a piece of biscuit dough the size of a plate; roll thin. Spread cocoa all over the dough, then add your sugar and then your butter covering completely. Turn down each end of the dough, then turn each side in to meet. Pack it hard and then put it in a pan. Sprinkle some sugar on top and pinch a little butter on it. Pack it down good in the pan before you sprinkle the sugar on it.
Pour oil in Dutch oven. Add steak and brown on both sides. Turn down on low heat. Cover. Cook for 1 hour until tender. Check during cooking and keep water enough to cover meat while cooking. Use your favorite steak sauce, ketchup or barbecue sauce to make a thin gravy. Cook rice to serve steak over.
Preheat oven to 400°. Cream butter thoroughly. Add sugar gradually; continue mixing until light and fluffy. Beat in egg. Sift together dry ingredients. Gradually add to butter mixture; blend well. Add almond extract, if desired. Food coloring may be added if colored dough is desired. Force through cookie press onto ungreased cookie sheets. Bake at 400° for 7 to 10 minutes.
Slice cucumbers, onions and pepper in thin slices. Bring other ingredients to a boil. Pour over cucumbers. Cool. Store in freezer containers and freeze.
Mix everything but milk. Add milk to desired consistency. Make into balls or drop by spoonfuls into hot oil.
Brown ground beef in large skillet. Add kidney beans, tomato soup, water and chili powder to taste. Mix well. Bring to a boil. Reduce heat. Simmer 30 minutes.
Boil water, sugar and cornstarch together for 2 minutes or until thick. Take off stove and add Jell-O. Pour in crust (baked) over fresh strawberries. Cool. Top with Cool Whip or whipped cream.
Cream butter and sugar. Add liquid and salt. Makes 3 1/2 cups of frosting.
Combine salad dressing, parsley, basil and garlic; mix well. Add cheese, broccoli and noodles; mix lightly. Chill. Arrange tomatoes on platter. Top salad with chopped walnuts.
Brown meat. Add onions, flour, tomatoes and small amount of water. Let cook until water is gone. Warm tortillas and fill with meat mixture.
After cleaning mussels, place in baking dish and add garlic and sprinkle with parsley, black pepper, salt, oregano, bread crumbs and paprika. Cover bottom of baking dish with chicken broth and bake at 350° for 10 minutes.
Preheat oven to 425°. Melt butter in skillet. Add onions and saute until tender, 5 to 10 minutes. Stir in flour; set aside. Beat eggs and milk. Add salt, pepper and herbs. Place onions and cheese into pie crust. Cover with egg mixture. Bake 15 minutes. Reduce heat to 350°. Bake 15 minutes. Arrange tomato slices on top and return to oven for 10 minutes.
Mix and sift flour, baking powder and salt. Add remaining ingredients; beat until well blended. Form into 2 rolls (1 1/2-inches in diameter); wrap in aluminum foil. Chill several hours or overnight. Slice thin. Place on greased baking sheets. Bake at 400° for 8 to 12 minutes. Makes about 6 dozen cookies.
Preheat oven to 400°. Mix thoroughly the shortening, sugar and egg. Stir in buttermilk and vanilla. Sift together and stir in flour, soda, cocoa and salt. Chill at least 1 hour.
Melt margarine and cheese in double boiler. Cook broccoli by package directions. Combine. Cover with Ritz crackers and butter mixture. Bake at 350° until golden brown.
Wash and tip carrots. Cook in a small amount of boiling salted water for 15 minutes or until tender. Drain.
Boil noodles in water until tender. While noodles boil, saute ground beef; drain. Rinse noodles in cold water. Put back in pot with 1/2 cup of water. Add ground beef and remaining ingredients. Simmer for 15 minutes.
Mix water and beef broth with all the spices. Bake with meat at 325° for 2 1/2 to 3 hours. Keep basting. Or place meat and spices, water and broth in crock-pot and cook on low 7 to 8 hours.
Add wet to dry ingredients (except poppy seed). Beat 4 minutes with mixer. Fold in poppy seed. Pour in a Bundt or angel food pan (greased). Bake at 350° for 50 minutes. Cool 1/2 hour. Remove from pan. Sprinkle with powdered sugar.
Coat a Dutch oven with cooking spray. Place over medium heat, add sliced smoked sausage, onion, green pepper and garlic; saute until tender. Add beans and next 7 ingredients (stewed tomatoes to bay leaf). Cover, reduce heat to simmer for 20 minutes. Remove bay leaf and serve over rice with additional hot sauce.
Mix ingredients until well blended. Chill. Serve with assorted chips or vegetable dippers. Makes 3 cups.
Mix 4 pounds sugar and water. Bring to a full rolling boil. Drop apples in water while boiling and stir. Mix cornstarch, cinnamon, nutmeg, 1 cup sugar, allspice and salt. Mix with apples and boil 3 to 4 minutes. Stir all together.
Combine all ingredients except onion rings; blend well. Place in 3-quart glass casserole; cover. Microwave on High for 10 to 12 minutes or until heated through. Top with onion rings. Microwave on High for 1 to 2 minutes longer. Yield: 6 servings.
In large bowl, mix together, cooked and drained macaroni and chicken. Sprinkle with salt and pepper. In small bowl, stir warm chicken broth into sour cream until smooth. Add egg and mustard, mixing well. Pour over ingredients in large bowl. Add pimento and 1 1/4 cups of the shredded cheese. Mix well and pour into greased baking dish. Sprinkle with remaining cheese. Bake in 350° oven about 45 minutes. Makes 6 servings.
Combine peaches and sugar in a heavy pot and let stand overnight. Bring to a boil, stirring frequently. Boil gently until fruit becomes clear and syrup is thick. Stir often to prevent sticking. A dash of lemon juice will help taste and prevent sugar crystals forming. Pour into hot sterilized jars and seal.
Put sauerkraut in colander to drain, then add celery, green pepper and onion. Mix well. Combine sugar, vinegar and oil. Pour over the kraut mixture. Let stand overnight.
Using a 9 x 13-inch pan, bake cake according to directions. While cake is still hot, prick holes and pour condensed milk over top. Cool. Pour caramel topping over and cover with whipped cream and nuts.
Brown ground beef, salt, pepper, parsley flakes, onion and oregano. Add tomato paste, tomato sauce and a little water. Simmer for 30 minutes. Mix together all cheese, except Parmesan. Boil together 2 quarts of water and 1 tablespoon oil dropped into water. Drop in lasagna noodles. Boil for 15 minutes. Drain.
Mix gelatin and water. In separate bowl, beat cream cheese with sugar. Add this to gelatin mixture. In another bowl, beat milk until it peaks, then add to the other mixture. Add blueberries and vanilla. Pour in pan and let set.
In a large kettle, pour juice; heat. I add pectin as juice becomes warm. Bring to rolling boil. Add sugar. Stir to dissolve sugar completely. Continue to stir once in a while. Boil at least 3 minutes or boil until a rolling boil cannot be stirred away. Remove from heat. Skim off scum. Seal in sterile jars or seal with paraffin.
In 13 x 9 x 2-inch pan, spread 1 cup sauce and 1 layer uncooked lasagne. Top with some sauce, Ricotta, Mozzarella and Parmesan. Repeat. End with sauce, Mozzarella and Parmesan. Bake at 350° for 45 to 55 minutes or until light brown and bubbling. Allow to stand for 15 minutes before cutting. Makes 6 to 8 servings.
Grease a 9 x 13-inch pan. Make layers using the first seven ingredients. Bake at 325° for 25 minutes. Let cool and cut into blocks.
Brown ground beef and sausage in skillet, stirring until crumbly; drain. Separate rolls into 16 triangles. Press over bottom and sides of 12-inch pizza pan.
Slice bananas crossways and put over lettuce. Dilute mayonnaise with milk; add sugar and pour over lettuce. Sprinkle chopped peanuts on top if you like.
Place rock salt 1/2-inch deep in a shallow baking pan. Scrub clams thoroughly. Open and discard 1/2 the shell. Cut clam into quarters and place in the bottom of the shell. Settle clam shells in the bed of rock salt. This will prevent them from spilling their juices. Melt butter in frying pan and saute onion, garlic and pepper until onion is transparent. Remove from heat and add salt, black and cayenne peppers, bread crumbs, parsley and lemon juice. Mix together and spoon onto the clams. Top with a piece of bacon. Bake in a 500° oven for 5 minutes or until hot. Serve hot with lemon wedges on a bed of hot rock salt.
Boil potatoes in skins. Peel potatoes when cool and grate. Add sour cream, cottage cheese, onion, salt and pepper. Put into buttered dish. Top with cheese; cook for 30 minutes at 350°.
Preheat oven to 350°. Lightly grease 9 x 13-inch baking pan. In large mixing bowl, mix together brown sugar and flour using pastry blender or 2 knives, cut in butter until mixture is crumbly. Remove 1 cup of mixture and set aside. To mixture in large bowl, add baking powder and salt, then using a fork, lightly beat in vanilla, milk and egg. Beat until mixture is smooth. Pour batter into prepared pan. In small bowl, combine chocolate chips, nuts and coconut. Sprinkle reserved mixture over batter in pan, then sprinkle chocolate chip mixture. Spread evenly and bake for 30 to 35 minutes or until toothpick inserted comes out clean. Cool bars completely before cutting. Store in airtight container. Makes 24 brownies.
Cook potato, onion, celery and garlic in water until tender. Stir in tomato juice, milk, soup, parsley, garlic, thyme and pepper. Heat through and serve the next day.
Boil sugar, syrup and water until soft ball when dropped in water. Add coconut and boil 10 minutes, stirring constantly. Remove from heat. Add vinegar. Beat until smooth and creamy. Add vanilla. Drop on waxed paper.
Cream together sugars and butter. Add egg. Add flour, soda, salt and nuts. Dough is easier to handle if chilled. Roll into walnut sized balls. Press with glass dipped in sugar. Bake at 350° for approximately 10 minutes or until golden brown.
Cook cornbread according to package directions. Toast loaf of bread and tear into small pieces. Saute chopped celery and onions. Mix eggs, chicken broth, cornbread, bread pieces, celery and onions together. Add salt, pepper and sage to taste. Add turkey broth (or additional chicken broth) until consistency of thick bread batter. Pour into 15 x 11 x 2-inch baking dish. Refrigerate overnight. Bake at 400° until golden brown.
Place fish on waxed paper and sprinkle lightly with salt and white pepper. On each sole fillet, place 1/2 cheese slice, 1 ounce crab meat, a sprinkle of basil and 1 sliced mushroom. Roll up and place seam side down in a 12 x 7 1/2 x 2-inch baking dish. Set aside.
Cook vegetables in oleo until tender. Blend in flour and salt. Combine soup and milk; add to vegetable mixture and cook until thick, stirring constantly. Add shrimp pieces and pour into 1-quart casserole dish. Combine the tablespoon oleo and bread crumbs. Sprinkle over top of casserole. Bake at 400° about 10 minutes. Yields 6 to 8 servings.
Place hash browns in 9 x 13-inch pan. Add onion on top. Pour 1/2 of the melted butter on the top. Mix together soup, Cheez Whiz and sour cream. Pour on top. Cover with corn flake crumbs and rest of butter. Bake at 350° for 30 minutes.
Combine the three ingredients, mixing well. Roll into small balls. Bake at 350° for 18 to 20 minutes.
Peel cucumbers, if desired, and slice thinly. Set aside. Combine remaining ingredients and stir well. Stir cucumbers into sour cream mixture. Cover and chill. Serves 6.
Preheat oven to 350°. In a small saucepan melt 1 cup margarine. Stir in 1/4 cup cocoa and then water. Bring to a boil and remove from heat.
Place "toast points" in 10 x 10-inch baking dish sprayed with Pam. In a separate container combine soup, 1/2 cup of juice, salt and pepper. Place asparagus on toast, pour mixture over asparagus, sprinkle with grated egg and top with grated cheese. Bake at 425° for 20 minutes.
Cream butter. Beat in egg, bananas and molasses. Mix in remaining ingredients just until blended. Pour into greased and floured 9 x 5-inch loaf pan. Bake in 350° oven 50 to 60 minutes. Cool on wire rack.
In large saucepan, melt margarine over low heat. Add to sugars, eggs and peanut butter, beating until smooth. Add all of the remaining ingredients, mixing well. Drop on cookie sheet with an ice cream scoop. Bake at 350° for 20 minutes.
Mix together whole corn, creamed corn and sour cream. Place corn mixture in casserole and heat in oven while preparing corn muffin mix. Pour muffin mix over corn mixture. Bake 30 to 35 minutes at 375°.
Combine dry ingredients in a mixing bowl. Make a well in the center of dry ingredients. Pour in liquid ingredients in the well and mix until just moistened. Fill in greased muffin pans 1/3 to 3/4 full of batter. Spoon 1 teaspoon of jelly or jam on top. Bake at 400° for 20 to 25 minutes. Very light and tasty. Serves 6 to 8.