HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix Jell-O with water and congeal in separate containers. Mix gelatin in cold water and add 1 cup hot pineapple juice; set aside to cool. Whip cream (or use Cool Whip) until stiff and add sugar and vanilla. Add cooled gelatin and pineapple juice to whipped cream. Cut congealed Jell-O into small cubes and gently fold into whipped cream mixture.
Make pastry for 1 crust pie. Line 9-inch pie pan. Build up high and fluted edge. Beat eggs slightly, then beat in remaining ingredients. Pour into pie crust. Bake just until knife inserted 1 inch from side of filling comes out clean at 425° (25 to 30 minutes). Too long baking makes custard watery.
To make meatballs, combine all the ingredients. Shape into walnut size balls. Put enough oil in pan to brown the meatballs. Add the sauce and simmer on low heat for 1 hour. These freeze real well and makes 80 or more meatballs.
Grease 9 x 13-inch pan. Cream together sugar, margarine and egg. Add vanilla and pineapple with juice. Stir in flour, soda and salt. Combine brown sugar and coconut. Sprinkle on top. Bake at 350° for 1/2 hour. Serve with ice cream.
Mix and put on stove the peach jello, flour and crushed pineapple. Bring to a good boil. Then cool.
Mix all ingredients and beat until well blended. Grease muffin pans and fill 1/2 full. Bake at 450° for 20 to 25 minutes.
Melt chocolate over hot water in a double boiler. Crush pretzels and Spanish peanuts until they are large crumbs. Fold into the melted chocolate. Spread mixture into a thin layer on a cookie sheet which has been lined with waxed paper. Cool until set, about 1 hour, and break into bite size pieces.
Vigorously mix all ingredients in a large bowl. Line muffin tins with cupcake liners. Spoon ingredients into liners. Freeze fruit salad until frozen. Yield: Approximately 2 dozen.
Combine ingredients in a blender container. Blend and pour into a chilled goblet. Serves 1.
Combine sugar and shortening together. Add eggs, one at a time. Add buttermilk and vanilla. Mix together in separate bowl the flour, soda, salt and baking powder. Add to mixture. Pour in Bundt pan and cook for 1 hour at 325°.
Pour boiling water over oatmeal; let stand 10 minutes. Stir in softened margarine and sugar. Add eggs; stir well. Add dry ingredients. Stir in half package of chocolate chips. Pour batter into greased pan. Sprinkle with remaining chips and the nutmeats (if desired). Bake at 350° for 40 minutes. Cool; cut into squares.
Cook vegetables in small amount of water until tender. Season with salt, pepper, bacon grease and 1 teaspoon sugar. Most of the liquid should be cooked out. Combine vegetables, celery, bell pepper, onion, mayonnaise and cheese. Mix well. Spoon into 2-quart greased casserole dish. Cook at 300° until heated through and through and bubbly. Remove from oven. Top with buttered cracker crumbs. Return to oven and cook until brown.
Put rhubarb in bottom of pan. Sprinkle sugar over rhubarb. Sprinkle Jell-O over sugar. Put marshmallows over top of Jell-O. Make cake as directed on package. Put over marshmallows. Bake at 350° for 40 to 45 minutes.
Brown meat and onion and drain well. Saute zucchini and green pepper in oleo for 5 minutes and drain. Layer crescent rolls in pie pan, then meat and onion, half the cheeses, zucchini and pepper. Bake for 10 minutes at 375°; add remaining cheeses and put back in oven for 15 minutes.
Cut shortening, flour and salt together real well. Mix eggs, vinegar and water together real well. Add to flour mixture, mix well. It will be sticky. Can be put in refrigerator. Bring out and let get to room temperature.
Peel and cube potatoes; boil until soft. Pour water off, then mash. Add 2 tablespoons butter, small amount of milk, salt and pepper to potatoes. While potatoes are cooking, brown ground beef and onion. Add Worcestershire, Heinz 57, salt and pepper. Place meat in baking dish and cover with mashed potatoes. Dot with butter. Place in oven for 45 minutes to 1 hour at 350°.
Sprinkle beef with salt, pepper, paprika and seasoned salt. Add hot water and cover; cook on low for 7 to 9 hours. Add zucchini and corn; add cornstarch to the 3 tablespoons of cold water and dissolve. Add steak sauce and cornstarch mixture to other ingredients. Cook on high for 12 to 20 minutes. Makes 5 to 6 servings.
Use 1/2 cup boiling water per pack of Jell-O. Add sugar and lemon juice and some of the pineapple juice while hot. Let the Jell-O mixture begin to congeal (do not let it set), then add the crushed drained pineapple, Cool Whip, avocado and nuts. Keeps 3 or 4 days in refrigerator.
In a large skillet, saute onion and green pepper in shortening until vegetables are tender. Stir in chili soup, water, vinegar and Worcestershire sauce. Heat. Prepare cornbread mix as directed on package. Spread chili mixture evenly in a greased baking dish (10 x 6 x 2 1/2-inch). Spread batter over chili mixture. Bake at 400° for 15 to 20 minutes. Let stand 5 minutes before serving. Makes 6 to 8 servings.
Unwrap caramels (around 36 perhaps) and place in saucepan with 2 tablespoons evaporated milk. Set aside.
Mix first 3 ingredients in saucepan and boil until soft ball stage is reached (or slightly longer). Let cool while you grate orange peel. Stir in orange peel and allow to cool until it begins to thicken somewhat. Add pecans. Spoon out onto greased wax paper and allow to cool.
Mix and roll out on floured board. Cut to desired size with biscuit cutter. Bake at 475° for 10 to 12 minutes.
Arrange meatballs in bottom of 1 1/2-quart casserole dish. Combine beans, milk, soup, pepper, French-fried onions and pimentos. Blend gently. Pour over meatballs in casserole. Bake, uncovered, in 350° oven for 35 to 40 minutes.
Butter and grease 9 x 13 inch pan. In bowl, prepare cake mix according to directions. Put in pan and bake for 30 to 35 minutes at 350°. Meanwhile, in bowl, combine Jell-O and boiling water. Stir until dissolved. Cool. Upon removing cake from oven, poke holes over entire cake. Pour Jell-O over warm cake; set aside. In another bowl, prepare pudding. When cake is cool, spread with pudding, then Cool Whip.
In a 1 1/2-quart casserole, stir together peanuts, sugar, syrup and salt. Microwave 8 minutes on High. Add butter and vanilla. Microwave one minute longer on High. Add baking soda; quickly stir until light and foamy. Immediately pour onto lightly buttered baking sheet. Spread out thin. When cooled, break into pieces. Store in airtight container.
Mix well. Shape into 1/2-inch balls. Bake at 350° for 20 to 25 minutes.
Mix all together. Chill in freezer until mushy is best. Makes 1 gallon or more.
Combine the cabbages, carrots, onions and celery together in a mixing bowl. Set aside and prepare miracle whip mixture by mixing miracle whip, vinegar, sugar, water and salt and pepper. Gently fold the mixture into the cabbage bowl. Keep in cold place for 2 to 3 hours and then serve.
Put hamburger, onion and green pepper in skillet; brown then drain. Add taco seasonings and tomato paste. Bring to boil. Add can of refried beans; mix together. Pour into baking pan. Put sour cream on and then the cheese. Sprinkle chili powder over top. Bake at 350° for 15 to 20 minutes or until cheese is melted.
Place 6 slices of bread in bottom of greased 9 x 13-inch pan. Sprinkle with sausage and cheese. Top with remaining bread slices. Beat eggs. Add milk, dry mustard, Worcestershire sauce and cayenne pepper. Blend well and pour over bread slices. Cover and refrigerate 8 to 12 hours.
Grease a 9x13 inch pan. Arrange yams in the pan. In skillet over medium heat, bring to a boil orange juice, Karo syrup, brown sugar and margarine. Stir frequently. Boil for 10 minutes or until thick and syrupy. Pour over yams. Bake at 350° for 20-25 minutes. Garnish with orange slices.
In a bowl, combine the butter, cereal and brown sugar until crumbly; set aside 3/4 cup for topping. Press remaining crumb mixture into an ungreased 13 x 9-inch baking dish.
In a large bowl mix the first 4 ingredients and about 3 cups of flour to make a thin batter ("sponge"). Mix the remainder of the flour with batter and let rise 15 minutes. Knead for 5 minutes and place in a greased pan. Let rise another 30 minutes. Bake at 400° for 35 minutes.
Combine red and black pepper. Rub on chicken breasts. Combine other ingredients; set aside about 1/2 of mixture. Brush chicken breasts with other half. Bake in a baking dish sprayed with Pam for about 25 minutes. Serve remaining mixture, heated, with chicken.
In a bowl, mash the sour cream and the cream cheese until it is smooth. Add the egg yolks, sugar and salt; mix well. Add the cottage cheese and mix until smooth. Sift the flour and add to previous mixture until smooth. Beat egg whites until stiff and fold into batter. Heat 2 tablespoons of butter in saute pan and drop batter into pan. Brown pancakes on both sides. Serve with sour cream.
Mix ingredients in order given. Drop by spoonful on greased cookie sheet or pan covered with aluminum foil. Bake at 365° for 8 minutes.
Heat pan, add oil and lightly brown onion and green pepper. After they have started to cook, add the garlic and meat. When light brown, add spices. Mix well and add the tomato paste, cooking until mixture sticks to the pan; keep mixing. Add 2 cans of water (12 ounces) to paste mixture and blend well. Add chopped tomato mix and heat thoroughly. Lower heat to a simmer and cook 3 to 4 hours.
Bake cake according to directions. Cool. Crumble 1/2; drop into punch bowl. Mix vanilla pudding as instructed. Let set up. Then put 1/2 over the cake pieces. Put 1/2 cherry pie filling over pudding, then 1/2 pineapple over cherry pie filling. Then slice 1/2 bananas over the pineapple and add 1/2 Cool Whip. Start all over, repeating each step, finishing with Cool Whip and adding nuts on top. Let set overnight to make moist.
Mash bananas, one at a time. Combine margarine and sugar. Blend in eggs and vanilla. Combine flour, baking powder, baking soda, salt and cinnamon; add flour with bananas. Stir in nuts. Pour into pan. Bake at 350° for 55 to 60 minutes.
Boil crushed pineapple, cornstarch and sugar until clear. Add orange jello. Cool and add sliced banana, sour cherries and mandarin oranges. Pour into pie crusts. Refrigerate overnight or freeze. Top with whipped cream before serving.
Heat oven to 350°. Grease rectangular 13 x 9 x 2-inch pan. Mix all ingredients and spread in pan. Bake until golden brown for 25 to 30 minutes. Cut into rectangles about 2 x 1 1/2-inches. Serve warm (keep warm by placing on a warming tray). Makes approximately 36.
Mix together the orange juice, olive oil, orange zest, garlic, tarragon, salt and pepper. Add salmon and let set 1 hour, turning over every 10 to 15 minutes. Preheat oven to 475°. Place salmon, skin side down, on baking sheet. Pour marinade over top. Bake 7 to 8 minutes or until salmon is just cooked through and flakes easily with a fork.
Bake in an angel food cake pan. Do not grease pan. Bake 1 to 1 1/2 hours at 350°. Let cool in the pan.
Mix together the flour, salt and Crisco with pastry blender. Put the egg in a cup and finish filling cup with milk. Blend well. Add the vinegar. Add the liquid to dry ingredients. Mix with spoon. Yields 3 double pie crusts.
Blend cheese with melted oleo. Stir in flour, salt and paprika-blend. Wrap 1 teaspoon dough around each olive. Bake on ungreased cookie sheet for 10 to 15 minutes at 400°.
Pour pear juice over Jell-O and bring to a boil. Beat cream cheese into hot Jell-O. When dissolved, add pears, Cool Whip and nuts. Congeal.
Boil potato in skin until well done. Take peeling off and mash well. Mix powdered sugar with potato until it is thick enough to roll out. (It takes about 1 pound box.)
Cut up zucchini, summer squash and onions. Add spices and cheese. Fry in oil until golden brown.
Cream together butter, margarine and sugar. Add egg and vanilla. Mix well. Add remaining ingredients. Chill or drop by teaspoon on greased cookie sheet. Flatten with fork. Bake at 350° until very lightly browned.
Cook and drain hamburger. Add Manwich sauce and chopped onion. Heat thoroughly. Let refrigerate 1 or 2 hours, if time allows. To hamburger mixture, add spaghetti sauce, mushrooms, sugar, oregano, basil, pepper and garlic. Stir over medium heat until hot. Boil lasagna noodles for 5 minutes and drain. Layer noodles in bottom of baking dish, layer sauce mixture, layer Mozzarella cheese and repeat layering and bake at 350° for 1 hour.
Cook milk and sugar until a soft ball forms. Remove from heat and add peanut butter and marshmallow cream. Spread on wax paper in a pan and refrigerate until it sets. Cut in small squares.
Coat chicken breasts in bread crumbs; brown chicken lightly. Remove chicken; put in a 9 x 12-inch baking dish. Top chicken with 1 slice each of ham and cheese. To chicken drippings, add butter (melted) and flour; make a roux. Add chicken broth, heavy cream and wine. Return to heat, stirring until thick. Pour over chicken. Bake for 30 minutes at 350°. Can be prepared ahead of time.
Brown hamburger and drain; add chili powder. Spread cream cheese in bottom of 9 x 13-inch baking dish, then add browned hamburger. Cover with salsa and top with grated cheese. Bake at 350° for 1 hour. Serve with dipping chips.
Combine butter, milk, sugar and salt. Boil 4 to 5 minutes, stirring constantly. Remove from heat and stir in marshmallows, chocolate morsels, vanilla and nuts. Stir until blended well. Pour into pan. Cool and cut into squares.
Arrange bread in bottom of greased 9 x 13-inch pan. Sprinkle cheese over bread. Cover with meat or mushrooms (or combination). Mix eggs, milk and salt. Pour over all. Refrigerate overnight. Bake at 350° for 45 minutes.
Combine butter and sugar. Add eggs. Mix together. Mix all dry ingredients and vanilla. Mix all ingredients together. Chill dough. Roll out and shape. Bake on greased cookie sheet at 350° for 12 minutes.
In a baking dish (at least 2-inches deep), layer the cream cheese, olives, chiles and chili, then top with the grated Cheddar cheese. Bake at 350° for about 20 to 30 minutes (until bubbly).
Sausage and cheese need to be at room temperature. Combine all ingredients by hand. Shape into balls. Bake at 375° for 20 minutes. Makes approximately 100 balls.
Melt 1 tablespoon butter in saucepan. Add onions. Cover and cook 3 minutes over low heat. Add crabmeat and mushrooms. Season to taste. Cover and cook 2 to 3 minutes. Add fish stock. Cook 2 to 3 minutes. Then remove crabmeat and mushrooms and set aside. Reserve cooking liquid.
Cut round steak into thin strips and brown in Dutch oven in small amount of oil and margarine. Add beef broth, onion, celery, salt, garlic and ginger; simmer, covered, for 35 to 40 minutes, or until tender. Add green peppers, mushrooms and tomatoes; cook an additional 10 minutes. Mix soy sauce and cornstarch in 1 cup water until smooth. Slowly stir into sauce and cook, stirring constantly, until thickened. Serve over rice.
Mix ingredients well. Shape in pan and cover with catsup. Bake at 350° until well done.
In medium saucepan, boil butter, cocoa and milk for 30 seconds. Remove from heat and add almost the whole box of powdered sugar and vanilla; mix. If too thick, add warm milk.
Pour enough A-1 sauce over meat to lightly cover it. Sprinkle dry soup mix over meat and add can of soup. Put in heavy duty foil and wrap tightly on all ends and sides. Bake in an open roaster at 350 degrees for 2 1/2 to 3 hours.
Bring 4 cups water and sugar to boil, then add Jell-O. Add other ingredients, except Sprite or ginger ale, and freeze. Makes 2 to 3 gallons.
Boil carrots in water until tender; drain. Melt butter in large skillet over medium heat; add honey and lemon juice, stirring until smooth. Add carrots, tossing gently. Serve.
Mix first 7 ingredients and roll out on a biscuit sheet until stiff; cut in four parts. Press into 8-inch cake pan. Makes four thin layers. Bake at 350° for 20 minutes. Spread applesauce between each layer.
In bowl, mix pecans, coconut, brown sugar, oatmeal and butter. Set aside. With mixer, combine sour cream, eggs, banana and dry cake mix. In well-greased and floured 10-inch tube pan, place half of cake batter, then half of nut mixture. Repeat layers. Bake in preheated 350° oven until done, about 1 hour.
In a big bowl, mix wafers, sugar, eggs, milk and butter. Mix very well. Add in coconut and nuts. Mix well. Bake at 350° for 1 hour or until done.
Mix cream cheese and chives. Spread thinly on each slice of bread. Roll tightly, then wrap with bacon securing with a toothpick. Place on broiler pan. Bake at 350° for about 30 minutes, turning if necessary.
Chop bacon into small pieces and chop onion. Saute together until lightly brown. Drain potatoes. Add corn and creamed corn to bacon and onion. You can add milk and/or water to create density you want and simmer, stirring occasionally for 30 minutes.
First Layer: Mix flour, margarine and walnuts together like a pie crust. Spread on bottom of spring-form pan. Bake at 350° for 10 minutes.
Combine cake mix and oats. Stir in melted margarine until mixture is crumbly. Put 3/4 cup mix in 9 x 13-inch pan; press evenly. Combine jam and water and spread on. Top with remaining mix. Bake at 375° for 20 minutes.
Chop onions in food processor. Open and empty cans of tomatoes and beans in 1 1/2-quart saucepan. Add onion to tomatoes, beans and add raw ground beef. Mix well. Cook, uncovered, over medium-low heat for 45 minutes to 1 hour. This soup will be thick and can be eaten as a dip with heavier chips such as Doritos or Fritos.
Heat milk to 110° to 115°, remove from heat. Dissolve yeast in 1/2 cup warm milk in a small bowl. Let stand 5 minutes. Combine remaining milk, honey, shortening, salt and whole wheat flour; beat at medium speed with an electric mixer until smooth. Add yeast and eggs; mix well. Gradually stir in enough all-purpose flour to make a stiff dough. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85°), 1 hour or until doubled in bulk.
Let tea and 4 cups boiling water stand for 5 minutes. Boil 2 more quarts water and sugar for 1 minute. When cold add orange juice, pineapple juice and lemon juice. Add this to tea and add 6 more quarts water.
Combine dry ingredients in a large bowl. Make a well in center of mixture. Combine bananas, oil, honey, eggs and vanilla. Add to dry ingredients, stirring until moistened. Coat a 9 x 5 x 3-inch pan with cooking spray. Spoon batter into pan and bake at 350° for 1 hour or until wooden pick inserted in center comes out clean.
Mix all ingredients well. Let set at room temperature for 8 hours. Cook at 110° for 8 hours.
Pour oil in bowl. Sift flour, sugar, spice and salt together. Add 1/2 part of this and 1 egg at a time until all is used. Add nuts and carrots. Bake 1 hour and 15 minutes at 325° in tube pan.
Make pancake batter according to any pancake mix. Add sliced bananas. You can add as many or as little as you like as long as the batter covers the banana slices. Fry as normal. These are great to eat plain when cooled, or may be frozen and used when desired.
Save juice from pineapple; use 1 cup of juice in 3rd layer. Add remaining juice to water to make 1 3/4 cups boiling liquid. Mix jello and liquid. Pour into 9 x 12-inch dish. Chill until jello begins to thicken; add pineapple. Let congeal in refrigerator.
Mix dry ingredients. Cut shortening into mix. Gradually add milk. Work into a smooth dough. Divide dough into 3 parts; roll to about 1/16-inch. Whip or mash sausage until it spreads easily. Spread about 1/3 sausage over dough. Roll like jelly roll. Wrap in waxed paper. Repeat with remaining dough and sausage. Chill for 1 hour or overnight. Slice 1/8 to 1/4-inch thick. Bake at 400° for 12 to 15 minutes or until golden brown.
Boil peppers in salt water for 5 minutes. Drain and cool slightly. Cook beef and onion until brown. Mix all ingredients together and stuff peppers. Bake in greased casserole dish at 375° for 35 to 45 minutes. Makes 5 servings. Serve with salad and garlic bread for a real good meal.
Mix the first 7 ingredients in the top of a double boiler. Heat and blend all ingredients together. When smooth and creamy, add crabmeat and sherry. Heat thoroughly. Serve in chafing dish with king size Fritos.
Place chicken in baking dish. Add spices. Mix bouillon with 1 c. hot water and pour into baking dish. Cook chicken in slow oven 325-350° for 1 hour. The bouillon will make the chicken very flavorful and tender. Don't have any bouquet garni? Add any spices you wish, just make sure the bouillon doesn't cover the chicken and wash away the spices.
Sift four and salt. Cut in Crisco until coarse like corn meal. Sprinkle water and vinegar over until it holds pastry together. It may not take 6 tablespoons of water. Form into two balls. Roll out to fit pie tin. Put in filling and roll out the other ball to fit the top. Cut air holes in top to let out steam. Cut excess dough that hangs over pan. Pinch both crusts together. Wash the top with little milk. Makes it brown nice and shiny.
Brown sesame seed in 200° oven, stirring occasionally. Combine next 5 ingredients in blender. Add oil and vinegar slowly. Pour into jar. Add sesame seed and chill in refrigerator. Great with green salad and pasta salad.
Combine oysters and cold water. Stir and refrigerate at least 1 hour. Strain and refrigerate oysters and oyster water until ready to use.
Blend soup and milk. Reserve 1/2 cup. Stir together remaining soup, rice, mushroom soup and 1/2 onion soup mix. Pour into ungreased baking dish, 11 x 7-inch. Arrange chicken breasts on rice mixture. Pour reserved soup mix over chicken and sprinkle with onion soup. Cover. Bake 1 hour. Uncover. Bake 15 minutes.
Use a glass or metal bowl. Beat egg whites until you leave beater marks in the whites. Add a dash of salt and continue to beat until peaks form when you pull the beaters out. Add sugar while beating. Ready to put on top of the pie. Bake until brown.
Crust: Combine crumbs, sugar and shortening. Press firmly on bottom of 9-inch spring-form pan.
In medium bowl, combine all ingredients. Chill until firm. Shape into ball. Roll in nuts (pecans or walnuts). Serve with your favorite crackers. Yields 2 cups.
Blend all ingredients, refrigerate overnight. Can be served on toast or with bread. My preference is to take a round loaf of pumpernickel bread (the color contrast looks nice) or any bread you prefer. Hollow out the bread making a nice bowl, saving the bread you remove to place around the edges of the "bread bowl" to eat with the dip.
Brown ground beef and sausage and drain well. Add Velveeta and remaining ingredients. Cook together until cheese is melted. While mixture is warm, spread on flour tortillas or toast.
Combine all ingredients. Shape into small balls. Bake at 375° about 20 minutes, or until sausage is done.
Put all ingredients into plastic bag for 1 hour shaking 3 or 4 times during that time. (You can pour onto paper toweling to absorb any extra oil.)
Use 2 1/2 inch deep custard cups that are greased well. Place on jelly roll pan for easy handling.
Over medium heat, melt peanut butter, margarine and chocolate chips. Pour into cereal, a little at a time, stirring until all is coated. Put sugar in a large plastic bag. Pour mixture into bag and shake gently until all is coated. Store in airtight container.
Melt chocolate and paraffin in a double boiler. Mix other ingredients and shape into small balls. Dip the balls in the chocolate and place on wax paper.
Combine 1 package Country Herb dip mix with sour cream and chilies. Mix well. Cover and refrigerate for 1 hour. Just before serving, spread refried beans in bottom of 9-inch pie plate. Spoon dip mixture over beans and top with cheese, tomato and olives. Serve with tortilla chips. You may add your own favorite ingredients. Enjoy.
Mix milk, sour cream and tang together. Fold in half of cool whip. Spoon into the pie shell. Top with remaining cool whip.