HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add 2 cups boiling water to gelatin. Drain juice from pineapple and add cold water to make 1 1/2 cups. Add to gelatin mixture. Chill. Grind cranberries and orange and add sugar. When gelatin begins to thicken, add fruit mixture.
Cut corn off cobs into medium bowl. Combine corn, butter, cream, sugar and pepper in a skillet. Cover. Let simmer for 6 to 10 minutes; stir occasionally. Serves 4.
Put eggs and milk in blender; blend until bubbly. Add flour and salt. Blend until smooth. Fill well-greased muffin cups half full. Bake at 450° for 20 minutes. Reduce to 350° for 10 minutes until golden brown.
Drain asparagus and save 1/4 cup of liquid. Arrange asparagus in a square dish, which has been buttered. Cover asparagus with chopped eggs. Sprinkle with salt, pepper and grated cheese. Mix 1/4 cup of asparagus liquid and mushroom soup. Pour over asparagus and cover with buttered crumbs. Bake at 400° for 20 minutes.
Mix all ingredients together and pour into buttered casserole, 8 x 10-inches.	Bake at 350° for 30 to 40 minutes. Dot with butter and sprinkle with cinnamon. Great with ham or chops.
Mix all ingredients. Add 1 cup pumpkin. Add whipped topping (Dream Whip). Pour into pie shell. Chill. Top with whipped topping.
Cream the sugar and shortening. Add applesauce and soda water. Mix and sift dry ingredients. Add them with floured raisins to the first mixture. Beat well. Pour into a greased tube pan. Bake 35 minutes at 350°.
In greased casserole, put layers as given. Pour can of tomato soup over top. Bake covered at 350° for 1 1/2 hours. Remove cover and bake for 1/2 hour more.
Brown ground beef and onion. Drain. Add large can pork and beans. Mix into beef. Add several tablespoons each of catsup, mustard, Heinz 57 and about 1/4 to 1/2 cup brown sugar. I never measure. I just dump them in. Ready to serve in about 10 to 15 minutes, or could be baked for an hour or so to dry them out.
Wash broccoli and cut into bite size pieces including stems. Combine with onion, raisins and bacon, crumbled. Mix with dressing.
Pour blueberries into a skillet (include water from cans). Stir in sugar and cook until the first sign of bubbles. Mix dry ingredients and orange rind. Stir in milk. This makes 8 dumplings. Drop dumplings by spoonfuls on top of simmering blueberries. Cover and cook about 15 minutes or until dumplings are doubled in size. (Cover lid tightly, then listen to the dumplings grunt! Is that where the name came from?) Serve dumplings with sauce and top with thick cream.
Melt butter and chocolate chips. Stir in 1 1/2 cups flour, 1/4 cup sugar and milk. Put in 9 x 9 pan. Bake at 350° for 10 minutes.
Whip egg. Very slowly add small portion of oil until egg and oil are well blended. Continue whipping and slowly adding the oil until all the oil is gone. The mixture should be somewhat like a mayonnaise consistency. When stirring, go in the same direction. Only if the egg and oil separate, you must then start over. Add salt and pepper to taste. Add garlic powder to taste (generally 10 good shakes of garlic powder is sufficient). If you choose to use garlic salt, do not add any regular salt. (Note: Garlic powder is 5 times as strong as garlic salt.) Or you can choose to use fresh ground garlic. Add lemon juice. If using a fresh lemon, squeeze one half of the lemon. Add the Parmesan cheese and anchovies or anchovy paste if you like. Taste with a small piece of lettuce. If something doesn't taste quite right, add more garlic powder.
Begin with first ingredient. Spread beans on a platter and continue layering in order of ingredients. Serve with tortilla chips.
Cream butter and sugar. Add coconut mix. Add flour and soda to mixture. Form into balls. Press with fork dipped in sugar. Makes 8 dozen cookies. Bake at 325° for 10 to 12 minutes.
Heat 1/2 c. broth in large dutch oven over medium heat until hot. Add garlic; cook 2 minutes, stirring frequently. Add greens and remaining broth; stir well. Cover and cook 7-10 minutes, stirring occasionally. Remove from heat and stir in red pepper and salt.
Spray tube pan with Pam and line with wax paper. Then spray and flour again. Sift flour and soda. Mix eggs and mincemeat, condensed milk, fruit and nuts. Stir in flour and pour in pan. Bake at 300° for about 2 hours or until center springs back when lightly touched and is golden brown.
Peel and slice cucumbers and onions. Refrigerate. Heat vinegar and butter until hot in microwave. Mix sugar, flour, salt and eggs. Add to vinegar and butter. Cook until thick. When cool, add sour cream. Pour over cucumbers and onions. Toss until all is coated. Chill, then serve.
Mix broccoli, soup and 1/2 of the onions. Place in a baking dish. Bake at 350° for 35 or 40 minutes. Remove from oven and add rest of onions and Cheddar cheese. Return to oven and melt cheese.
Combine butter, 1 cup flour and powdered sugar and cut into fine crumbs with a fork. Press in bottom of 9-inch square pan. Microwave on High 3 to 4 minutes or until surface looks dull. Mix eggs, lemon juice, rind, baking powder, sugar and flour. Mix and pour over baked crust. Cover with plastic wrap and microwave on 70% power for 5 to 7 minutes or until set, about 1 inch from the center. Cool, covered, on countertop. Sprinkle top with powdered sugar and cut into bars.
Boil mixture for 15 minutes. Pour into jelly glasses. Let cool completely. Pour paraffin wax on top to seal.
Add salt, oil and sugar to milk and heat to 120° to 130°. Pour mixture over yeast. Add flour and mix well. Scrape dough onto a heavily floured surface (dough will be sticky). Liberally sprinkle top of dough with more flour. Roll out, cut into rounds with biscuit cutter and brush with butter. Fold over and allow to rise on cookie sheet for 1 hour in warm place. Bake at 350° for 12 to 15 minutes. Makes 2 1/2 dozen rolls.
Prepare mixed vegetables according to package; drain. Add the clam chowder and milk. Pour mixture into shallow casserole. Cover; bake in a 425° oven for 10 minutes. Uncover; put fish sticks on top. Bake for about 12 minutes, or until fish sticks are brown and crisp.
Cream butter and sugar. Separate eggs; beat egg whites and set aside. Add egg yolks to butter and sugar. Add flour and milk. Fold in egg whites; add flavoring. Put in cold oven. Bake at 325° for 1 hour and 15 minutes.
Layer an 11 x 7 x 1/2-inch baking dish with 1 can of mushroom soup. Pour beans, slightly drained, over soup. Layer with sliced squash; break up bacon over squash. Layer with thin slices of onion and top with can of mushroom soup. Cover with Saran Wrap (leaving one corner open for steam) and cook in microwave 25 minutes or in regular oven at 350° for 1 hour. (Don't cover in regular oven.) Makes 6 servings.
Mix flour with sugar, soda, baking powder and salt. Stir butter to soften. Add flour mixture, buttermilk, vanilla, eggs and chocolate. Blend. Then beat 3 minutes at medium speed of electric mixer, scraping bowl frequently. Pour into 2 well-greased and floured 9-inch layer pans. Bake at 350° for about 35 minutes or until cake tester inserted into center comes out clean. Cool cake in pans 15 minutes, then remove from pans. Finish cooling on rack. Spread frosting between layers and over top.
Mix sugar, salt, lemon juice and water in saucepan. Cook until sauce is clear and thick, stirring constantly. Remove from heat; chill. Line pie shell with 3 ounces cream cheese, softened with milk. Mix sauce with peaches. Spread over cream cheese. Whip the cream; add 1/4 cup sugar and 1/4 teaspoon lemon juice. Spread over peaches. Chill several hours. Garnish with peach slices.
Cream together butter and sugar. Add egg. Sift together flour, baking powder and salt. Add sifted ingredients alternately with milk to creamed mixture. Fold in blueberries (batter will be thick). Spread into greased 9 x 13 inch baking pan. Sprinkle topping over batter. Bake at 375 degrees for 30 to 35 minutes.
To bake: Spread pie filling in low rasting pan. Sprinkle dry cake mix over fruit filling. Drizzle with melted butter, sprinkle with nuts.
Mix with mayonnaise to spreading consistency. Spread on ham. Roll up by short end. Chill rolls overnight. Slice. Serve on toothpick or cracker.
Bake cake as directed on package, using 2 round layers. Mix Cool Whip, 2 packages coconut and sour cream and sugar. Split cake layers to make 4 layers; stack with split side up. Spread icing between each layer, sides and top, then top with remaining coconut.
Combine all ingredients in mixing bowl. Grease 1 1/2-quart baking dish. Bake at 350° for 45 to 50 minutes.
Thaw frozen pie shell 20 minutes. Crimp edge to stand 1/2-inch above rim. Preheat oven with cookie sheet at 375°. Bake pie on cookie sheet 70 minutes or until tests done. Turn pie at 35 minutes to assure even baking. Knife inserted near center of pie tests clean. Recipe is combination of Libby's Joy of Cooking and my own variations.
Heat oven to 350°. Mix 2 cups flour, 2/3 cup margarine, 1/2 cup finely chopped toasted almonds and 1/2 cup powdered sugar until crumbly. Press into 13 x 9-inch pan. Bake 15 to 20 minutes.
Mix together the vanilla wafers, chopped nuts and butter and bake at 350° for 10 minutes in a 9 x 13-inch pan.
Drain all cans of beans. Place in a large bowl; add green pepper, celery, pimientos and green onions. Set aside.
Sift together first 4 ingredients; set aside. Beat eggs 5 minutes. Add sugar to eggs 1 tablespoon at a time. Add pumpkin and lemon juice to egg mixture. Fold flour mixture into egg mixture until blended. Spread in greased and floured jelly roll pan. Sprinkle with pecans. Bake at 375° for 15 minutes. Turn out on cloth sprinkled with powdered sugar. Roll up and cool. Unroll cake, spread on filling. Reroll cake. Place roll, seam-side down. Refrigerate at least 4 hours. Dust with powdered sugar. Yields 8 to 10 servings.
In glass pie dish, smooth softened cream cheese. Spread canned chili on top of cream cheese. Sprinkle shredded Cheddar cheese on top. Bake at 350° for 30 minutes or put in microwave until cheese is melted.
Sift the first 4 ingredients together several times. Beat the eggs and oil. Add this mixture, the crushed pineapple and juice and the bananas together. Bake in a loaf pan at 350° for 1 hour and 15 minutes.
Melt Nestle's butterscotch morsels with peanut butter in heavy saucepan over low heat, stirring until blended. Stir in Rice Krispies. Press half of mixture into buttered 8-inch square pan. Chill. Set remainder aside.
Cook noodles in advance, as well as having chicken cooked and deboned into bite size pieces. In large bowl, mix all remaining ingredients. Stir in chicken and noodles. Pour into buttered 9 x 12-inch casserole. (This will probably fill 2 pans.) Bake 1 hour, covered.
Roll chicken breast in flour to coat. Brown in skillet in 1 tablespoon butter; put aside. In small casserole dish, blend sour cream and soup. Add chicken in and stir. Bake at 350° for 45 minutes. Pour over rice when baked.
In olive oil, saute onion, garlic and mushrooms. Add cans of tomatoes. Simmer on low for 10 minutes. Add red wine vinegar, salt, pepper, basil and cheeses. Simmer.
Preheat oven to 375°. In small bowl, stir together soup and cream cheese until smooth; set aside. In a 2-quart saucepan, over medium heat in hot butter, cook onion and chili powder until tender. Stir in chicken, green chilies and 2 tablespoons soup mixture. Remove from heat. In center of each tortilla, spread about 1/4 cup of chicken mixture. Fold sides over filling; place, seam side down, in greased 9 x 13-inch pan or baking dish. Spread remaining soup mixture over enchiladas. Cover with foil; bake for 15 minutes. Sprinkle with cheese. Bake, uncovered, 5 more minutes, until cheese melts. Serves 4.
Cut butter and margarine into flour; add egg yolk and sour cream. Roll into a ball; wrap in wax paper. Chill at least 4 hours. Mix sugar, ground walnuts or pecans and cinnamon. Divide dough into 3 parts. Roll each portion of dough out separately (like a pie shell). Sprinkle with sugar mixture. Cut in wedges and roll up like a crescent roll. Bake on a slightly greased sheet at 375° for 25 to 30 minutes. While warm, drizzle a powdered sugar glaze over the top.
Exact measurements aren't needed as you will see when you make the salad. It can be made in any amount but is best for 4 or more servings.
In medium saucepan, mix flour, salt, cream of tartar and drink mix. Stir in water and oil. Stir over medium heat 3 to 5 minutes until mixture forms a ball in center of pan. Remove to floured surface and knead 1 minute. Store in plastic bag or airtight container (margarine tub works well) in refrigerator.
Melt a stick of butter in a 9 x 13-inch baking dish. In a bowl, beat together the sour cream, eggs and corn muffin mix. Then add creamed corn and whole corn (drained). Pour this mixture into the 9 x 13-inch pan with melted butter. The butter will go to the sides, so stir the butter through the mixture. Bake at 350° for 45 to 50 minutes.
Cover the first 3 ingredients with cold water and set overnight. Next day, drain and wash. Mix the vinegar, sugar and pickling spice together and pour over the cucumbers. Keep in refrigerator overnight.
Mix together the cream cheese, eggs, vanilla and sugar. Lay cake mix on bottom of greased and floured 9 x 12-inch pan. Put cream cheese mixture on top; make sure mixture goes all around edges. Bake for 45 to 60 minutes in a 375° oven. (Cake will rise to top and cream cheese will go to bottom.) Cool; cut into squares. Sprinkle with confectioners sugar.
Mix wheat germ, flour, baking powder, cinnamon and nuts. Beat eggs until light colored and fluffy. Beat in sugar, vanilla and oil. Stir in zucchini. Gradually stir in dry ingredients. Bake at 350° in 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan for 1 hour; cool 10 minutes on rack.
Heat oven to 375°. Bake potatoes 1 to 1 1/4 hours until tender. Cool just until easy to handle. Cut potatoes lengthwise into halves; scoop out pulp, leaving thin shells. Mash potato pulp and beans.
Pour the water over the Spry and let cool. Combine the yeast, sugar, salt and flour. Add the egg to water mixture. Add flour mixture. Chill overnight. Two to 3 hours before using, break off small pieces of dough. Dip into the melted butter, cinnamon and sugar and nutmeats (if desired). Let rise at room temperature until double in bulk. Bake at 375° for 20 to 25 minutes. Makes 2 tea rings (jello molds).
Arrange chicken breasts in baking dish. Cover with cooked, cubed bacon. Scatter grated Cheddar cheese evenly over all. Pour vermouth or wine over chicken. Top with grated Parmesan and black pepper. Cover and bake in preheated 350° oven 1 hour or until chicken is fork-tender.
Sift together flour, baking powder and salt. Mix well butter, yeast (dissolved in buttermilk), soda and sugar. Make into dough; knead until smooth. Roll out, cut, dip into butter and fold. Let rise in a warm place for 30 minutes. Bake for 10 minutes at 450°.
Sprinkle Jell-O over softened cheese. Mix well; fold in peaches and mix. Fold in fruit cocktail and Cool Whip. Refrigerate overnight.
Stir butter and brown sugar; add egg. Stir well. Add remaining dry ingredients. Hand-mix well. Add applesauce and raisins. Bake at 350° for 30 to 40 minutes.
Dissolve jello in water. Add bananas, pineapple and nuts. Mix well. Pour 1/2 of mixture into an oiled 5 cup mold; Bundt pan is perfect. Keep remaining 1/2 of mix at room temperature. Put in freezer for 1 hour. Remove mold and drop by spoonfuls the sour cream or whipped topping (careful not to spread too close to edges) onto frozen mixture. Put back into freezer for 45 minutes. Remove and pour remaining mix on top. Refrigerate until set. Double for large crowds. Can also use sugar-free jello for this recipe.
Saute onion in small amount of oil. Saute meat and add hominy, tomato soup, Ro-Tel tomatoes, cheese, garlic, salt and pepper. Let stand overnight. Bake, covered, at 350° for 1 hour. Uncover and bake 30 to 45 more minutes. Use Parmesan cheese on top. Serve with tossed salad and garlic bread.
Cook chopped broccoli and onion in butter for 5 minutes. Add other ingredients and pour into a buttered casserole dish. Top with grated cheese. Cook in oven at 350° until bubbling.
Cook vegetables in small amount of chicken broth. Cook noodles. Mix all ingredients together except cheese and crumbs. Top with cheese and crumbs.
Saute the first 4 ingredients in oil for 5 minutes. Add tomatoes, bay leaves, oregano, salt and garlic. Cook for 30 minutes. Add grated cheese. Place in small casserole dish. Bake at 350° until heated. Add Mozzarella on top; place back in oven until cheese melts.
Fit pie crust into a 9-inch deep-dish tart pan; prick bottom and sides. Bake at 425° for 10 minutes. Remove and set aside.
Blend together confectioners sugar and cocoa in an 8 x 8 x 2-inch dish. Pour in milk. Place butter on top. Heat in Radarange oven on Full power for 2 minutes or until butter is melted. Stir well to mix ingredients. Add vanilla and nuts. Stir until blended. Place in freezer for 20 minutes or in refrigerator for 1 hour. Chill. Cut into 1-inch squares. Store in airtight container. Yields 4 to 5 dozen pieces.
Beat egg yolks, add sugar and crushed crackers. Mix well. Add baking powder, nuts and vanilla. Fold in egg whites, beaten stiff. Bake in a lightly greased 6 x 10-inch pan for 35 minutes in a 350° oven. Serve with whipped cream, ice cream or frozen yogurt. Delicious when served warm with ice cream and chocolate sauce (see recipe). Serves 6.
In small bowl combine soup mix, preserves and water; set aside. In bottom of broiling pan, arrange steak and peppers; top with soup mixture. Broil, turning once, until steak is done. Serve over hot rice. Makes about 8 servings.
Soften cheese. Blend in mayonnaise and sugar, add fruit and nuts. Fold in whipped cream. Pour in loaf pan. Freeze until firm. Let stand at room temperature about 15 minutes before serving. Makes 8 to 10 servings.
Drain peas; mix with finely chopped onion, green pepper, celery and sweet pickles. Mix and add sweet relish, hard-boiled eggs (chopped), mayonnaise, mustard and seasoning to taste. If too dry, add more mayonnaise or sweet relish.
Peel eggs and chop. Combine eggs, salt and mayonnaise. Pack in rounded bowl. Refrigerate 24 hours. Unmold on large plate. Lather sour cream all over unmolded egg mixture. Gently spread caviar over all. Decorate with sprigs of parsley. Saltines around mold are for dipping.
Combine mayonnaise, mustard, vinegar, salt, pepper and pickle cubes and mix well. Add potatoes, eggs and onion and mix lightly. Garnish with paprika.
Mix together the flour, stick margarine and peanuts. Pat into 9-inch baking dish. Bake for 20 minutes at 350°. Cool.
Combine first 8 ingredients in a large bowl; mix lightly until well blended. Shape into 1-inch balls. Heat oil and butter in a large frying pan; add meatballs and saute, turning several times for 15 minutes or until evenly browned. Remove from pan and set aside.
Mix sugar and corn syrup. Microwave 4 minutes on High. Add peanuts. Microwave 4 more minutes. Add butter and vanilla. Microwave 2 minutes. Stir in baking soda until foamy. Pour on baking sheet and let stand for 30 minutes. Break into pieces.
Grease a 9-inch pie pan or square pan. Preheat oven to 325°. Beat egg; sift dry ingredients into bowl, then add beaten egg, vanilla, apples and nuts. Bake for 40 minutes or until golden brown. Cut into wedges and serve with whipped cream or ice cream. Needs no liquid or shortening. A small dessert, nice for two.
Melt 2 ounces of the butter in a large skillet over medium heat. Add the carrots and saute slowly until tender, about 25 minutes. Chop coarsely and place in a bowl. Increase heat to high and melt 1 ounce of the butter in the same skillet. Add the mushrooms and saute for 2 minutes. Chop coarsely and add to carrots; set aside. Melt 2 ounces butter over medium-high heat in the same skillet. Add the spinach and saute until wilted, about 2 minutes. Chop coarsely; place in a separate bowl and set aside. Line an 8 x 1/2 x 4 1/2 x 2 1/2-inch loaf pan with aluminum foil. Butter foil with the remaining butter. Beat together 4 eggs, the cheese, salt and pepper in a medium bowl. Add to the carrot mixture and mix well. Add the remaining eggs to the spinach and mix well. Spread half the carrot mixture over the bottom of the pan. Cover with the spinach mixture and top with the remaining carrot mixture. Cover with plastic wrap and refrigerate. Preheat the oven to 400°. Remove the plastic wrap; cover the loaf pan loosely with foil and place in a roasting pan. Add enough boiling water to come halfway up the sides of the loaf pan.
Combine all ingredients in a casserole. Cover and bake in a 275° oven for two hours, stirring halfway through cooking.
Combine eggs, flour and sugar; beat well. Add milk, corn and salt. Melt butter in a baking dish; add corn mixture. Sprinkle with cracker crumbs and dot with butter. Bake at 350° for 45 to 60 minutes or until firm.
Mix eggs, bread and pineapple. Add margarine and sugar. Fold all ingredients. Pour into casserole sprayed with Pam. Bake for 1 hour at 350°. Serve with ham.
Sift flour and salt into a mixing bowl. Add milk, 2 tablespoons oil and egg. Beat until smooth. Cut onions into 1/4-inch slices and separate into rings.
Prepare rice according to package. Preheat large skillet over high heat until very hot. Add oil and scrambled eggs. Add rice and vegetables; stir and toss to blend quickly. Add sesame oil, soy sauce and optional ingredients, if desired.
Bring water to boil. Stir in rice, salt, butter and lemon juice. Lower heat, cover, and simmer until all water is absorbed, about 20 minutes. Sprinkle with lemon rind before serving. Great with fish. Serves 4.
Cook noodles separately. Drain fruit and reserve juices. Cook over low heat in saucepan the sugar, flour, eggs, salt and fruit juice until thick. Add to noodles with drained fruit, Cool Whip and marshmallows. Mix well. Make day ahead.
Prepare ground beef and burrito spices and seasonings according to package directions. Warm tortillas according to directions.
Heat oven to 350°. Grease loaf pan (9 x 5 x 3-inch). Beat egg in large mixer bowl. Add remaining ingredients. Beat on medium speed for 1/2 minute. Pour batter into pan. Bake 1 hour. Cool. (Can be served immediately.) Wrap and refrigerate. Twenty-five minutes before serving, heat oven to 375°. Place wrapped cheese bread on oven rack. Heat 15 minutes. Slice.
Combine ingredients. Let stand for a few minutes for oats to absorb moisture. Drop by teaspoon onto ungreased cookie sheet. Bake at 350° for 15 to 20 minutes. Makes 2 dozen.
Mix together as pie crust 4 cups of the flour, the salt, 1 cup sugar and butter or margarine. Add the remaining flour and blend. Dissolve the yeast in the warm water. After yeast works well, add to the warm milk. Add all to the flour mixture; knead. Let rise as usual. This can be made into rolls or coffee cake. If making coffee cake, after putting into pans, spread a thin coat of sour cream and some sugar on top. After rising, bake at 375° until brown. Add more sour cream; sprinkle with sugar and cinnamon and return to oven until it bubbles up.
Toss together the chicken, pineapple, dates and celery and refrigerate. Add salad dressing just before serving. We also add lettuce or napa.
In blender, mix onion and cheese, then add mayo. Mix well. Add egg, then salt, pepper and parsley. Blend. Chill 15 minutes before serving.
Combine first 4 ingredients and let cool. Add Cool Whip. Place nuts on top and refrigerate for at least 4 hours. Serve chilled.
Beat eggs and add remaining ingredients in order given. Fill small buttered tins 2/3 full of mixture and place a nut meat on top of each. Bake in moderate oven for 15 minutes.
Cook vegetables as directed on package. Drain. Mix flour into mayonnaise. Then gradually blend in milk. Stir in 1/3 cup of the cheese. Saute bread crumbs in butter lightly. Combine vegetables and mayonnaise in 1-quart casserole. Top with bread crumbs and remaining cheese. Bake at 350° for 15 minutes or until bubbly and lightly browned. Makes 5 servings.
Mix together ingredients and spread on cocktail rye bread. Place on cookie sheet. Sprinkle Hormel real bacon bits over top and bake at 350° until cheese melts. Serve hot.