HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve gelatin in 1/2 cup cold water. Add 1 cup boiling water, sugar, salt, pineapple juice, lemon juice and pineapple. Let mixture almost congeal. Prepare 1 package Dream Whip according to directions on box. Add to mixture. Break cake into small pieces. Line pan with cake and alternate cake pieces with mixture. End with layer of cake on top. Let stand for a few minutes. Prepare other package of Dream Whip. Add 1/2 cup powdered sugar and 1/2 teaspoon vanilla. Spread over top of cake and sprinkle with coconut. Keep refrigerated.
Boil yams until tender. Drain, set aside to cool, remove skin. Slice yams and place in glass pyrex dish. Add butter and brown sugar. Place in preheated oven at 325, cook for 2 hours, watch to see if syrup is forming. Before serving, cover with marshmallows and place under broiler to brown the marshmallows (be sure to watch them as it doesn't take long for the marshmallows to brown). Serve & enjoy.
In a 5-quart Dutch oven or saucepan, brown beef, onions and peppers; drain. Stir in remaining ingredients and heat to a boil. Reduce heat to low; simmer 15 to 20 minutes, stirring occasionally. Makes 8 (1 1/2-cup) servings.
Grease 9 x 13-inch pan. Pour pineapple into the pan. Over this pour cherry pie filling. On top of cherries, sprinkle yellow or white dry cake mix and chopped nuts. Slice 1 or 2 cubes of butter, very thinly over the top. One cube is usually enough. Bake at 350° for 1 hour. Serve with whipped cream topping. Real good and easy.
Combine eggs, sugar, salt and vanilla in bowl and mix well with mixer. Pour into can of ice cream freezer. Add sweetened condensed milk and stir well. Add dairy milk to fill line on can and stir.
Heat oil in skillet. Add onions and saute over medium heat until onions are translucent. Add mushrooms, salt and pepper. Saute until mushrooms are cooked.
Soften cream cheese and add mayonnaise, onion, Worcestershire sauce and lemon. Spread in center of plate about 1-inch thick. Sprinkle with chopped eggs, then onion and make an outer circle of parsley with caviar in center. Serve with toast rounds.
Mix all together and shape into ball. Chill in foil overnight. Roll in nuts of your choice.
Line peach halves in ovenproof dish or muffin tin. Dot each peach with butter, brown sugar and sprinkle cinnamon on top. Bake in oven at 350° for 15 to 20 minutes. Serve hot with ice cream on side.
Place first four ingredients in a large pan. Sprinkle with canning salt, no water. Let set an hour or more. Drain. Heat vinegar, sugar, celery seed and mustard seed. Add squash mixture and boil not less than 1 minute. Seal in hot jars. Makes 4 pints.
Mix sugar and cornstarch. Add water; bring to a boil for 3 minutes. Add 1 (3 ounce) package of strawberry Jell-O. Cool and add 2 pints of fresh strawberries. Pour into 2 pie shells. Cover with Cool Whip.
Mix all ingredients, except crackers and margarine, together and put in casserole dish. Cover with finely crushed Ritz crackers and place pats of margarine on top. Bake at 350° for 35 to 40 minutes.
Heat oven to 350°. Mix thoroughly the shortening, sugars, egg, water and vanilla. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls 1-inch apart onto greased cookie sheet. Bake 12 to 15 minutes or until almost no imprint remains when touched. Cool on racks. Makes about 5 dozen.
Wash beans - cover with water and start to cook at a good boil. (You don't have to use the whole 2 lb. bag, adjust to suit taste). Add hot sausage and chopped onion. Break sausage apart as it starts to cook. Cook for about 20-30 minutes then add tomatoes with juice. Continue cooking until beans just start to soften then add Smokey Hollow Sausage sliced. Cook about 15-20 minutes more. Serve over hot cooked rice.
Trim leaves from celery; separate ribs from heart (should be 10 large ribs). Wash and drain ribs. Cut into 1/2-inch diagonal slices to make 5 cups. In deep 10-inch skillet, mix the remaining ingredients. Boil gently for 20 minutes. Pour into jar. Press down to have marinade cover celery. Cover and chill before serving. Serve as part of antipasta or salad or as a relish.
Microwave the frozen vegetables for 8 minutes. Mix soup and sour cream, pour over vegetables and top with shredded Cheddar cheese. Bake in 350° oven for 20 to 25 minutes.
I put each ingredient separately in the food processor and chop, then mix all ingredients together. Serve with crackers or as a sandwich spread.
Cream the butter and add sugar until mixture gets stiff. Add boiling water, one tablespoon at a time. Add oil and food coloring. Continue adding sugar. Mixture should be fairly stiff. Mold in candy molds or roll out and cover with melted chocolate, then cut into pieces.
Boil chicken. After done, allow to cool. As it is cooking, cook broccoli. Add onion and celery to chicken broth and boil. Then add soup and milk to broth mixture. Then layer broccoli and chicken in casserole pan. Next, layer some cheese, then add soup and broth mixture on top. Top with crushed potato chips and more cheese. Bake in buttered pan for 1 hour in 350° oven.
Form into patties and bake in 350° oven for 20 minutes or until firm. Serves 12.
In heavy skillet, cook meat, onion and green pepper until meat is lightly browned and vegetables are tender. Stir in remaining ingredients. Cover and simmer for 1 hour. Remove bay leaf.
Layer half of vegetables in large salad bowl. Repeat. Pour Italian dressing over vegetables; cover tightly. Refrigerate overnight before serving. This will keep several days.
Slice and boil carrots in salted water until fork tender. Cool, alternate carrots, pepper rings and onions thinly sliced. Make a marinade of remaining ingredients, blending well. Pour over vegetables and refrigerate.
Cook vegetables until crisp, 5 minutes; drain. Mix all ingredients and place in 9 x 13-inch dish.
Cook fryer, onion flakes and chicken bouillon cubes until chicken is tender enough to fall off bone. Take chicken out of pot to debone. While chicken is being deboned, cook celery and carrots in broth until tender. Put chicken pieces and noodles in pot and cook until noodles are tender.
Cook pudding according to directions on package. Set aside to cool completely. In mixing bowl, combine cream cheese, sugar and vanilla. Pour into pie shell. Refrigerate until pudding is completely cool. After cooling pudding, layer over cream cheese. Spread Cool Whip over pudding and refrigerate until firm.
Combine ingredients as you do in cake. Bake in small cupcake pan at 350° for 25 minutes or until done.
Roll each biscuit to about a 5-inch diameter; fill with 1/3 to 1/2 cup diced apples. Sprinkle apples with cinnamon; top with a pat of margarine. Fold half of biscuit over and close with tines of fork; prick top of each pie (or dumpling). Place in 9 x 13-inch baking dish.
Soak ham in cold water, changing water twice in 24 hours. Scrub ham and trim fat. Place in baking dish and pour ginger ale over ham until you have approximately 1-inch in pan. Pour 2 quarts apple juice over ham and baste with brown sugar. Bake for 1/2 hour at 450° and then turn oven to 375° for 3 1/2 hours.
Saute onions, celery and green pepper until soft. Mix eggs, ketchup, thyme and oatmeal together with meat. Make sure oatmeal can be seen. Then mix onion, celery and peppers together with meat mixture.
Combine fish, onion, lemon juice, seasonings, egg and potatoes. Mix thoroughly. Form into cakes. Coat cakes with flour and saute in hot fat/oil until brown on both sides.
Preheat oven to 350°. Combine flour, baking soda and salt in a bowl. Cream the butter in a mixing bowl. Gradually add the sugar and mix until well blended. Add the eggs and bananas; mix until well blended. Combine the milk and lemon juice in a large bowl. Alternately mix the flour mixture into the banana. Add a little at a time, beginning and ending with the dry ingredients. Blend well after each addition. Add nuts. Turn the batter into a heavily buttered 9 x 5 x 3-inch loaf pan. Bake for 1 hour or until bread is golden and springs back when touched. Cool in pan for 10 minutes. Take bread out of pan and cool completely.
Dissolve sugar and salt in 1 cup water. Heat and melt Crisco. Add other 2 cups water. Dissolve yeast in warm water. Put 9 cups of flour in big bowl and make a hole in center and put in water; mix well. Put last cup flour on table and knead dough well until no longer sticky. Put back in bowl and cover. Let rise until doubled. Make into buns and let rise until doubled again. Bake at 350° until golden brown.
Prepare sauce by mixing yogurt, mayonnaise and garlic in serving bowl. Keep at room temperature while vegies cook. Use large steamer for vegies. Cut potatoes into chunks. They take about 20 minutes to cook. Cut other vegies into chunks and add at appropriate times. Allow at least 10 minutes for all vegetables. Add onion, cut in large crescents, on top.
Mix and heat to boiling pineapple, flour and sugar. Add jello and cool 10 minutes. Add cherries, bananas and nuts. Pour into cooled pie shells and top with Cool Whip. Chill. Makes 2 large or 3 regular pies.
Saute onion in margarine. Add water and bring to a boil. Add bouillon cubes and noodles. Cook 10 minutes. Add broccoli, salt and garlic powder. Cook 4 minutes, then add milk and cheese, simmering for 1 hour. Stir often.
Saute vegetables in butter until tender. Add crawfish tails and saute for 2 minutes. Add remaining ingredients, except half and half. Simmer for 5 minutes. Add half and half and heat without letting it come to a boil. Easy and tasty.
Mix together buttermilk, Wesson oil and sugar. Dissolve yeast in water and mix with buttermilk mixture. Sift together flour, baking powder, soda and salt. Then add to liquid, a little at a time. Mix well. Store covered in refrigerator. You do not have to let rise before baking. Bake at 350° until done.
Heat oven to 350°. Blend eggs, sugar, salt and vanilla. Gradually stir in milk. Pour into six 6 ounce custard cups. Sprinkle with nutmeg. Place cups in 13 x 9 x 2-inch baking pan; pour very hot water into pan to within 1/2 inch of tops of cups. Bake for 45 minutes or until knife inserted halfway between center and edge comes out clean. Remove cups from water. Serve custard warm or chilled.
Pack okra in pint jars. Bring vinegar, water and salt to a boil and simmer 5 minutes. Pour over okra in jars and seal right away. Should be ready to eat in about 3 to 4 weeks.
Brown beef and onion in large skillet on medium heat. Drain. Stir in water, ketchup, mustard, salt and pepper. Bring to boil. Stir in rice. Cover and remove from heat. Let stand 5 minutes. Stir. Sprinkle with cheese. Cover and let stand 3 minutes. Makes 4 servings.
Mix cream cheese, salsa and salt until well blended. Spread cheese mixture in microwavable pie plate or bowl. Microwave on High 3 to 4 minutes or until thoroughly heated, stirring every 2 minutes. Makes 2 cups. Preparation time: 5 minutes. Cooking time: 4 minutes.
Toss together all ingredients in a large bowl.	Spread mixture evenly into a lightly greased, aluminum foil-lined 13 x 9-inch baking dish. Bake at 425° for 30 minutes or until tender.	Yield: 6 to 8 servings.
Boil beans until halfway cooked. Add fried bacon, diced onions, tomatoes, olives and juice and cilantro. Cook slowly until done.
Soak whole cucumbers in salt water 1 week. Wash cucumbers and slice thin. Soak in alum for 24 hours. Rinse well. Cover with vinegar and let stand 24 hours. Pour off vinegar. Layer cucumbers with sugar and spices (mixed pickling spice and cloves). More than 5 pounds of sugar may be used. These pickles do not have to be sealed.
Defrost potatoes. Mix all ingredients. Put in oiled dish. Bake at 325° for 1 1/2 hours. Crush 2 cups corn flakes. Put on top. Pour 1/4 cup margarine over top after it has baked 1 hour. Use 9 x 13-inch dish.
Measure 1/2 cup berries and mash. Mix together the sugar and cornstarch and stir into mashed berries. Cook until clear and bubbling, about 1 minute. It will be thick. Allow to cool and add to remaining 2 1/2 cups of whole berries. Put into pie shell. Bake at 400° for 45 minutes.
Spray a 9 x 13-inch dish with cooking spray. Cut dried beef into strips and put onto bottom of dish. Add chicken breasts. Mix soup and sour cream. Spoon on top of chicken. Bake at 275° for 1 hour.
Mix ingredients; then add almost 1 cup milk. Mix. Drop by teaspoonfuls onto a baking sheet. Bake at 400° until golden brown. Delicious served with chicken and gravy or pork and gravy.
Heat oven to 350°. Mix 2 tablespoons cocoa, milk, oil and vanilla together in a bowl. Pour into an ungreased square pan, along with the flour and sugar. Mix with a fork until smooth. Stir in nuts. Spread evenly in pan. Sprinkle with light brown sugar and 1/4 cup cocoa. Pour hot water over batter. Bake 40 minutes. Let stand 15 minutes.
Season spinach to taste and simmer. Slice onions very thin and place on large platter. Pour hot spinach over onions and top with sliced eggs. Serve with hot corn bread and smoked sausage. So good!
Core and cube apples. Peel banana; cut lengthwise and then cut into 1/2-inch pieces. Blend apples, bananas and yogurt. Keep refrigerated until serving.
Combine ingredients except coconut and pecans. Cook over medium heat, 10 to 12 minutes, stirring constantly. Remove from heat; add remaining ingredients. Beat until cool and of spreading consistency. Good with chocolate cake.
Layer 2/3 of lettuce, all the peas, cheese, onion, celery and remaining lettuce in small glass bowl. Spread mayonnaise over top. Sprinkle with Parmesan cheese and bacon bits. Cover with plastic wrap. Chill for at least 6 hours to overnight.
Combine all ingredients, except bacon. Top with bacon and bake at 325° for 1 hour.
Mix pudding, milk, powdered sugar, vanilla and Cool Whip. Layer graham crackers and mix. Cover with chocolate frosting. Chill.
Put eggs, flour, sugar, milk and salt into blender. Blend well. Add corn and blend again. Pour into a greased baking dish and bake for 45 minutes in 350° oven.
Use 2 cups hot water for mixing jello. Add sugar to whipping cream. Fold the jello, pineapple, nuts and rice into whipping cream after the jello has chilled. Whip the jello enough to be frothy before folding in other ingredients. Pour into a long shallow pan for chilling, 3 to 4 hours.
Mix sugar with milk (half and half); stir well. Then let set for 2 hours until all dissolved. Boil until mixture forms solid ball in water. (Important, do not stir while cooking.) Let set until lukewarm. Add butter and vanilla. Stir until like heavy fudge. Knead in a clean, damp cloth until creamy. Roll into long sheet. Spread with peanut butter. Roll into jelly roll and slice into pieces.
Cut chicken breasts or steaks into 1 to 1 1/2-inch cubes and place in a deep bowl with a cover. Pour Thousand Island dressing and lemon juice over meat and use enough to cover meat completely. Let stand for 3 hours or overnight in refrigerator. Place meat on skewers alternating it with vegetables. Grill until meat is cooked over a low to medium flame. Recipe given to me by Dr. Aboosi.
Dissolve sugar in hot water; let cool. Add remaining ingredients and stir until well mixed. Freeze punch until slushy before serving.
Cook noodles until tender. Mix sauce and spices (to taste). Heat over medium to low heat until simmers. In large bowl, mix noodles, sauce and cheese; mix well. Pour mixture into 9 x 13-inch or similar baking pan. Cover and bake at 400° for 15 minutes. Serve with garlic bread, etc.
Combine all ingredients and blend well. Pour into greased and floured 13 x 9-inch pan. Bake at 325° for 30 to 35 minutes. Remove from oven and cool thoroughly before cutting into squares or bars. Dust with powdered sugar, if desired. (Chewy if eaten while warm.)
Scrub and bake potatoes until tender; cool. Halve each potato lengthwise; scoop out inside leaving 1/4-inch thick shell. Combine oil, chili powder and hot pepper sauce with a pastry brush. Brush the insides of potatoes with oil mixture. Cut the potato halves in half lengthwise. Return to baking sheet. Sprinkle potato quarters with bacon, tomato and green onion. Top with cheese. Bake at 450° for 10 to 12 minutes. Serve with sour cream.
Peel and cut potatoes; boil in water with 1/4 teaspoon salt until tender. Drain potatoes and beat or mash until smooth. Add remaining ingredients. Mix well. Pour into unbaked pie shell. Bake at 350° until crust is brown and pie is set.
Mix together sausage, sage, egg and stuffing mix. Form balls and brown in skillet. Mix remaining ingredients together. Put meatballs in crock-pot and pour mixture over them. Turn on low heat and let cook until hot or ready to use.
Preheat oven to 325°. Combine cake mix and brown sugar in mixing bowl. Add remaining ingredients and beat at medium speed for 2 minutes. Pour into a buttered and floured Bundt pan. Butter well or it will stick. Bake at 325° for 1 hour. Do not overbake. Turn out of pan immediately. Cover loosely after cake has cooled. Sprinkle with powdered sugar or drizzle on favorite frosting.
Blend ingredients together in separate bowl. Mix with first mixture. Grease and flour 5 (1-pound) coffee cans. Fill each 1/2 full of batter. Bake at 350° for 1 hour and 10 minutes.
Dice potatoes into bite-size pieces. Place in pot and cover with water. Add diced onion, margarine and diced celery leaves. Salt and pepper to taste. Bring to a boil. Boil on low for about 20 minutes. Tastes even better reheated.
Cook sugar, water, cornstarch and 1/2 cup crushed berries until thick and clear. Add oleo and food coloring (enough for a bright red glaze). Fill baked pie shell with remaining whole berries. Pour sauce over berries. Refrigerate. When ready to serve, top with whipped cream.
Saute onion, green pepper and salt in the butter. Combine both cans of corn, eggs, muffin mix, milk and 1 cup of cheese. Place in a 1 1/2-quart casserole. Top with remaining cheese and bake at 350° for 40 minutes.
Combine all ingredients; chill. Serve cold. No fat, 11 calories and no cholesterol.
In a large bowl, stir first 5 ingredients until well blended. Stir in pecans. Pour into pie shell. Bake in 350° oven 55 minutes. Chocolate Pecan Pie: Follow recipe for Pecan Pie. Melt 4 squares semi-sweet chocolate with margarine.
Cook broccoli according to package. Drain. Combine with all but crackers. Pour into greased casserole dish. Crush crackers and sprinkle on top. Put 2 tablespoons melted butter over crackers. Bake at 325° for 30 minutes.
Combine water and sugar, bring to a boil. Cool and add other ingredients to the sugar water. Freeze in a large container. The mixtures will never quite freeze, but remain mushy. Serve in punch bowl.
Boil first four ingredients in water until tender, about 30 minutes. Drain. Add soup, milk, parsley, salt, pepper and cheese. This is great on a cold, wintery day. It can be easily doubled or tripled. Better make lots of it because everyone loves it.
In a large saucepan, combine onion, carrots and broth. Bring to a boil. Add tortellini, reduce heat and simmer 4 minutes. Meanwhile, clean, trim and coarsely chop spinach. Add spinach and simmer 4 to 5 minutes longer until carrots are tender-crisp. Add pepper to taste.
Mix melted oleo to flour; add pecans and spread into 9 x 13 pan. Bake at 350° for 20 to 30 minutes. Cool. Mix 1/2 the Cool Whip, cream cheese and powdered sugar. Spread half on top of crust. Sprinkle 1/2 cup coconut and 1/4 cup pecans over mixture. Mix pudding with milk and stir until thick. Spread over coconut and nuts. Top with remaining Cool Whip, coconut and nuts. Chill before serving.
Thaw the corn. Heat oven to 375° and butter a 9-inch cast-iron skillet or cake pan. Cut cheese into slices about 1/4-inch thick. Slice the peppers. Combine corn meal, baking powder and salt. Stir in the thawed corn.
In a blender or food processor, combine the basil, garlic, pepper and salt. Process until finely chopped. Add oil and vinegar. Process until well blended. Set aside. In a 4-quart salad bowl, combine tomatoes, zucchini, macaroni and cheese. Toss lightly. Pour dressing over all and toss to coat. Cover and refrigerate at least 2 hours or overnight. Yield: 10 servings.
Melt butter with cocoa and add other ingredients. Bake in a 9 x 13-inch pan for 30 minutes at 350°. Cover with miniature marshmallows and put in oven until melted. Cool and ice.
Arrange strips of chicken in the bottom of a casserole dish. Season to taste with salt and pepper. Stir together soup and water in a sauce pan over medium heat to remove all lumps. Remove from heat and add sour cream. Stir in cheese and half of poppy seeds. Pour over chicken strips. Mix together remaining poppy seeds, melted butter and cracker crumbs. Sprinkle over chicken and bake at 350 degrees for 30 minutes. (So good and fairly easy.)
Arrange corned beef on 4 slices of bread. Top each with a quarter of the sauerkraut, 2 Tbsp. of dressing and a slice of cheese. Top with remaining bread. In a skillet over medium heat, melt 2 to 3 Tbsp. butter. Toast sandwiches until bread is lightly browned on one side. Turn sandwiches and brown other side, adding more butter if necessary. Cook until cheese is melted and meat is heated through. Yield: 4 sandwiches. Delicious!
Mix sour cream, lemon juice and Worcestershire sauce. Dip chicken in this mixture and then roll in stuffing mix. Place in baking dish sprayed with Pam. Pour 3 or 4 tablespoons melted butter over chicken and bake at 350° until chicken is done, approximately 1 to 1 1/2 hours.
Mix these ingredients with the creamed sugar and shortening. Grease tube pan and flour. Bake 1 hour and 10 minutes of 350°.
Bake brownies according to package directions and let cool. Meanwhile, prepare chocolate mousse according to package directions. Break candy bars in small pieces in food processor. Break up brownies into small pieces. Place in a large glass bowl or truffle dish. Cover with half mousse, then half candy, then half whipped topping. Repeat layers with the remaining ingredients. Feeds up to 24 or 1 serious chocoholic!!!
Add water, pepper and beef flavor to stockpot. Bring to boil. Turn heat down to low. Stir in potato buds. Cover and let stand 1 minute. Add Beau Monde, cumin and butter. Cover and simmer for 10 minutes. Stir in Cheddar cheese soup. Cover and allow to return to simmer. Dissolve arrowroot in 1 cup of warm light cream. Stir into soup. Gradually add remainder of light cream and sour cream. Cover and heat thoroughly. Do not boil. Makes about 10 quarts.
Crumble cookies (save a little for top). Mix with melted butter and spread in a 13 x 9-inch pan. Mix well cream cheese and sugar. Add 1/2 Cool Whip. Mix well. Spread on top of cookie mixture. Prepare pudding as directed for pie. Pour over cheese mixture. Top with remaining Cool Whip. Garnish with cookie crumbs.
Mix all dry ingredients together. Add milk, then egg. Stir real good. Add 1/3 cup oil to an 8 or 9-inch frying pan. Then pour about 1/2 of oil in mixture and stir real good. Pour batter into pan. Take spoon and pull oil up over batter. Bake in 450° oven until golden brown. Be sure middle is set.
Brown crumbs in skillet with butter. Place half of bread crumbs in bottom of baking dish. Place zucchini over bread crumbs then add peppers, onion, tomatoes and cheese in layers. Sprinkle with salt and pepper and top with bread crumbs. Cover and bake in 350° oven for 1 hour or until vegetables are tender.
Mix first 3 ingredients and melt. Pour over Corn Chex or Crispix. Mix in large bowl and put in a large bag. Add 2 cups powdered sugar. Shake well and add 2 more cups of powdered sugar. Shake well. Pour out of bag into large bowl.
Mix all ingredients in a frypan and cook hamburger until brown. Set aside and cool. Wash peppers, dry and cut out stems and seeds. Stuff with hamburger mixture. Place olive oil in frypan. Very slowly fry peppers, turning often. Cook for about 45 minutes to 1 hour.
Mix cake mix according to recipe on box (or use your favorite yellow scratch cake recipe). Put in 2 cake pans and bake according to directions. Slice each layer with thread. Mix 1 package coconut, sour cream, Cool Whip and sugar. Put between layers, on sides and on top. Sprinkle with 1 package coconut.