HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sugar and gelatin; add water. Heat and stir until dissolved (microwave approximately 4 minutes on High). Blend yogurt into gelatin mixture. Add vanilla. Chill until partially set. Fold in Cool Whip and stir in blueberries. Chill until set.
Cook celery, onion and green peppers in 2 tablespoons bacon drippings until soft but not brown. Combine all other ingredients except bacon. Pour into 8 x 8 x 2-inch baking dish. Place bacon strips on top and bake at 375° for 45 to 60 minutes.
Mix together the strawberry jello, boiling and cold water. Let chill. Then add cold cooked rice and milk. Mix into the rice. Then add crushed pineapple and juice and chopped nuts. Fold in whipped cream. Chill.
Combine sliced cucumbers with skin, chopped peppers and onion. Sprinkle with salt and celery seed. Stir gently. Let stand 1 hour.
Cream butter. Gradually add sugar. Beat. Add egg yolk and vanilla. Add flour and salt. Spread onto greased jelly roll pan. Bake 20 minutes at 350°. Turn oven off. Remove pan and sprinkle with chocolate chips. Return to oven for 1 to 3 minutes. Spread chocolate to frost. Cool, cut and enjoy!
Heat soup in a medium saucepan over low heat. Remove from heat. Dissolve gelatin in the cold water; add to soup, stirring well. Add rest of ingredients and mix well. Spoon into an oiled (I use Pam) four-cup mold. Chill until firm. Unmold and garnish with parsley. Serve with crackers. (I use Harris Select crabmeat and Campbell's 1/3 less salt soup.)
Cream the shortening and sugar, beating well. Add eggs and beat well. Combine flour, soda and salt. Add to creamed mixture; mix well and stir in pecans. Drop by tablespoonfuls 2 inches apart on lightly greased cookie sheet. Bake at 350° for 12 to 15 minutes. Cool slightly on cookie sheets before removing. Makes about 5 dozen.
In small saucepan, heat corn (whole kernel) with liquid to boiling point. Add rest of ingredients to just reach boiling. Serve with oyster crackers.
Microwave setting High. Place half of butter in 12-cup (3 liter) casserole. Add vegetables and season. Cover and microwave 3 minutes. Stir in hot spaghetti, smoked salmon, remaining butter and parsley; let stand 1 minute. Top with grated cheese and serve.
Brown onion in oil in large pot. Add remaining ingredients. Cover and simmer thirty minutes. Makes 8 servings.
Place Cheddar cheese, cream cheese, Worcestershire sauce and garlic salt in food processor or grate cheeses together and combine with Worcestershire sauce and garlic salt. Then mix in pecans. Roll mixture into 2 large balls. Combine chili powder, paprika and cayenne pepper. Roll balls into spice mixture. Balls can be frozen.
Cook together and cool. Pour into baked pie shell. Top with meringue made from the egg whites. Brown in oven.
Dissolve salad dressing mix in water and olive oil. Grill flank steak for 4 minutes. Brush top with half of mixture. Grill 3 minutes longer. Turn and grill 4 minutes. Brush on remaining mixture. Grill 3 to 5 minutes more. Slice diagonally. Serves 4.
Beat eggs and sugar. Add remaining ingredients except strawberries and nuts. Mix well. Fold in strawberries and nuts. Pour into 2 greased or 5 small loaf pans. Bake at 350° for 1 hour. Adjust time if you use small pans.
Brown sausage and drain. Add onion, beans and sugar. In a small bowl, dissolve ginger, dry mustard and salt in the hot water. Stir into bean mixture. Pour into 3-quart casserole dish. Bake at 350° for 1 hour. Serves 12.
Soften cheese and mix well with other ingredients. Mold in plastic wrap. Refrigerate overnight and then roll in chopped nuts.
In a medium bowl, cream cheese until fluffy. Add rice, olives, onion, horseradish, pickle relish and Worcestershire sauce; blend well.
Bake cake according to directions. Cool. Mix sugar and pineapple together and cook 20 minutes. Poke holes on top of cake and pour pineapple mixture all over cake. Let cool completely. Make up pudding by using 3 cups of milk. Pour on top of pineapple. Spread Cool Whip on top of pudding. Let set overnight in the refrigerator. Add 3/4 cup of coconut on top of Cool Whip.
Place chicken breasts in baking pan. Combine remaining ingredients. Spread topping on chicken breasts. Bake at 350° for 40 to 45 minutes.
In a large glass bowl, microwave coating on high for 2 minutes or until melted, stirring every 30 seconds. Stir in peanut butter until smooth; then add marshmallows, cereal and peanuts. Drop by teaspoon full onto wax paper. Let stand for 15 minutes or until firm.
Cream the cheese, add milk slowly, and add the instant pudding. Mix for about 1 minute. Add pineapple and stir. Pour into a pie plate with or without a graham cracker crust. Chill.
Beat Crisco, sugar, brown sugar, eggs, vanilla and water with mixer until creamy. Stir in with a spoon the flour. You may add 1/4 cup more, if needed. Also add baking soda, salt and chocolate chips. Bake at 375° on an ungreased cookie sheet for 14 to 16 minutes or until cookies are very lightly golden brown.
Brown meat and drain. Put meat and the remaining ingredients into a large pot and bring to a boil. Reduce heat and simmer for 45 minutes. Serves 6 to 8.
Boil chicken and set aside. Cook noodles and drain. Combine noodles and chicken (deboned and cut into small pieces) in a glass casserole pan . Add cream of chicken soup, Mozzarella and Parmesan. Mix thoroughly. Add small amount of cheeses to top and bake at 350° for approximately 20 minutes, until cheese is melted.
Cook squash with onion (as much onion as you like). Mix together with the rest of ingredients and put in greased casserole dish and bake 400° for 30 minutes.
Brown meats together in skillet, starting with sausage. Add garlic, black pepper and poultry seasoning. Remove from skillet, leaving grease. Add diced pepper and onion. Cook until it starts getting tender. Add Creole seasoning and poultry seasoning and stir in hot sauce to taste. Remove from heat and stir in uncooked rice, coating with grease mixture.
In a medium bowl, combine first 3 ingredients. Spread cheese mixture on cut side of each bread half. Sprinkle with Parmesan cheese. Place on rack in broiler pan. Broil 4 inches from heat for 3 minutes or until bubbly or lightly browned. Cut into 1-inch slices. Makes about 28 appetizers.
In a large mixing bowl, combine flour, cinnamon, baking soda and salt. In a separate bowl, cream brown sugar and margarine. Slowly add dry mixture, blending well. Add apple, egg and vanilla. Stir in oats and raisins. Drop onto greased cookie sheet and flatten with a fork. Bake at 350° for 12 to 15 minutes. Cool and enjoy! Makes 24 cookies.
Cook potatoes in boiling water for 30 to 40 minutes. Cut lengthwise and place in a 10 x 6 x 2-inch baking dish. Drain apricots, reserving liquid. Add water, if necessary, to make 1 cup liquid. Arrange apricots over potatoes. In saucepan, combine brown sugar, cornstarch, salt, cinnamon and grated orange peel. Cook until thick. Sprinkle raisins over potatoes and apricots and pour liquid all over. Bake in 350° oven for 20 to 30 minutes.
In a microwave safe bowl, combine milk & chocolate chips. Microwave, uncovered, on high on 1-2 minutes or until chips are melted; stir until smooth. Stir in cracker crumbs, walnuts & vanilla. Shape into a 17 in. log; roll in sugar. Wrap in plastic. Refrigerate for 1 hour or until firm. Unwrap and cut into 1/4 inch slices. Yields: 5 1/2 dozen.
Place first 4 ingredients in blender and blend. Add next 4 ingredients. Combine mixture and add flour in mixing bowl. Pour into greased loaf pan (9 x 5 x 3-inches). Bake 60 to 70 minutes in a 350° oven.
In mixer bowl, beat together butter and sugar. Add egg and vanilla. Mix in dry ingredients. Roll dough into 1-inch balls; place on cookie sheet. Press down center of each ball and place a cherry in each.
Brown chuck and pour off excess fat. Place tomato juice and all seasoning in a slow cooker for 3 to 4 hours. Add meat and let simmer for rest of day, adding juice and skimming grease as needed.
Combine sugar, flour and corn meal. Add eggs, melted butter, milk, lemon juice and rind. Beat until smooth and thoroughly blended. Pour into pastry-lined 9-inch pie pan. Bake in moderately hot oven (375°) for 35 to 45 minutes or until top is golden.
Brown hamburger meat and onions; drain. Add all other ingredients except beans and pasta. Simmer 1 hour. Cook pasta for 5 minutes; drain. Add beans and cooked pasta to soup. Simmer 30 minutes. Extra water may be added for thinner consistency.
Bring to a boil. Add vanilla or lemon. Bake in hot oven for 20 minutes.
Drain pineapple, reserving juice. Cut ham into bite size strips. Cut green pepper into 1-inch pieces. Stir pineapple juice, soy sauce, sherry, cornstarch and red pepper. Over high heat, add 1 tablespoon oil, add pecans and stir-fry until toasted, about 30 seconds; remove. Add green pepper, 1 minute. Remove and add remaining oil; add ham and stir-fry 2 minutes. Push ham to side; add cornstarch mixture. Cook until thick. Add pepper, pineapple and pecans; cook 2 minutes. Serve over rice.
In saucepan add clam juice and enough water to cook potatoes in. Cook until tender. Fry bacon until crisp. Set aside. In the fat, fry onions. Set aside and fry mushrooms. Add all ingredients together except clams and bring just to boil, then add a flour thickener (flour and water). Now add clams and cook 8 to 10 minutes. Do not overcook clams. Also be sure to stir often so as not to burn. Salt and pepper to taste.
Spray with Pam and mix in 9 x 9-inch or medium glass baking bowl the flour, sugar, cocoa, baking powder and salt. Mix in until smooth the milk, oil and vanilla. Stir in nuts and spread evenly, then sprinkle with 1 cup brown sugar and 1/4 cup cocoa. Pour 1 3/4 cups hot water over all. Do not stir. Bake 20 minutes at 350°. Let stand 15 minutes. Serve over ice cream. Serves 8.
Preheat oven to 325°. Generously grease and flour 10-inch fluted tube pan with a small amount of shortening. Beat together margarine and sugars in large bowl with electric mixer at medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in sour cream and Amaretto. Sift together dry ingredients. Add to margarine mixture, mixing until well blended. Stir in pecans. Pour into prepared pan, spreading evenly to edges. Bake 65 to 70 minutes or until wooden toothpick inserted in center comes out clean (surface will appear slightly wet in center). Cool cake in pan on wire rack 10 minutes. Loosen edges and remove to rack to cool completely. Prepare Amaretto glaze. Drizzle over cake. Garnish, if desired. Store tightly covered.
Spray cookie sheet with cooking spray. In large bowl, combine dry ingredients. Stir in egg whites, Karo and vanilla until well mixed. Add raisins. Batter will be stiff. Drop by rounded teaspoonfuls onto cookie sheet. Bake in 375° oven 10 minutes or until firm. Do not overbake.
Sprinkle roast with salt and pepper. Place roast fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 45 minutes.
Bake potatoes. Peel and sweeten to taste. Add margarine and mix well. Place 1 or 2 marshmallows in potato ball. Work potatoes around marshmallows. Roll in corn flakes. Place in greased pan and heat on low until marshmallows begin to melt. Serve hot.
Mix all ingredients thoroughly. Form into golf ball sized meatballs. Mixture is moist and handles better if very cold. Place in a 13 x 9-inch pan. Bake at 350° for about 45 minutes. Allow fat to drain off while cooling. Makes 35 to 40 meat balls.
Dissolve lye in cold water (use iron, enamel or stainless steel pot, never aluminum). Allow to cool. Dissolve or melt lard and remove from heat. Pour lukewarm lye solution in lukewarm grease, stirring to mix thoroughly. As it cools, add perfume if desired and beat until mixture becomes white and fluffy. Pour into molds to set. When firm, cut into cakes and separate. Allow to harden and air dry at least 2 weeks before using.
Cook potatoes, whole with skins on. (Should be 6 cups diced, cooked potatoes, about 6 medium potatoes.) Skin and dice while warm. Immediately add the vinegar, prepared mustard, pepper, celery seed and salt, then add the cucumber, onion, green pepper, pimento and eggs. Mix Cool Whip and mayonnaise together and add to potato mixture. Serves 10 to 12.
Heat oil in large saucepan over medium high heat. Add onion and cumin seed. Cook, stirring often, until onion is soft, about 10 minutes. Add sweet potato, carrots, bell pepper, hot pepper and 3 1/2 cups broth. Cover and heat to boil. Reduce heat and simmer until vegetables are tender, 20 to 25 minutes.
Line casserole dish with Pepperidge Farm corn bread stuffing. Mix other ingredients; pour into casserole. Top lightly with stuffing and 1 small chopped onion. Heat at 350° until bubbly, about 30 minutes. Serves 10.
In medium bowl, combine all ingredients except cheese and biscuits; blend well. Evenly spread bean mixture in a lightly greased 2-quart casserole dish. Sprinkle cheese over beans and top with biscuits. Bake, uncovered, for 25 to 30 minutes or until beans are heated through and biscuits are golden brown.
In a 10-inch skillet (nonstick), brown onion and garlic in oil over moderately high heat for 2 minutes. Remove from heat. Combine bread and mix with water in a large bowl. Add beef, onion and garlic (don't wash skillet), parsley, salt, pepper, oregano and Parmesan cheese. Stir in eggs and mix with a wooden spoon until well blended. Shape into meatballs. Brown on all sides in skillet onion was cooked in, about 15 minutes. Then place in spaghetti sauce and simmer.
Mix all ingredients together. Bake at 350° for 30 minutes. Sprinkle with grated cheese during the last 15 minutes of baking time. The meat of a whole, cooked chicken may be used. A very good recipe.
Cook sugar, water, syrup and peanuts and cook until light brown or to thread. Remove from burner and add salt, butter and vanilla, then soda last.
Bake at 400° for 10 minutes. Reduce heat to 350° and bake 40 minutes longer.
Saute bread cubes in 4 tablespoons of the margarine until golden brown. Sprinkle with 2 tablespoons of sugar; mix well. In a large (covered) bowl, combine the bread cubes, walnuts, apricots, almonds and apples. In a small saucepan combine remaining margarine, remaining sugar, cinnamon and salt. Heat until the sauce is smooth. Pour over mixture; coat evenly. Store tightly in a covered bowl in the refrigerator. Enjoy!!
Cook vegetables, barely tender. Blend soup, sour cream and onion; stir into cooked vegetables. Add chestnuts. Pour into buttered casserole. Top with Rice Krispies that have been lightly browned in oleo. Cover loosely with foil. Bake 30 minutes at 350°.
Cook macaroni in salted water and drain. Combine with ingredients, save 1/2 cup cheese and cracker crumbs to go on top. Put in large	greased baking dish. Add extra cheese and crackers on top and cook at 350° for 30 minutes until brown.
Preheat oven to 425°. Peel and core apples. Roll out dough to 1/4-inch. Cut into 6 squares. Place 1 apple on each square. Sprinkle apples with cinnamon. Place butter and brown sugar into centers of pastry dough to overlap on top of apples. Place in greased 13 x 9-inch pan. Heat water, sugar and vanilla to rolling boil. Pour over apple dumplings. Bake 40 to 45 minutes. Serve warm with cream. Serves 6.
Combine soft cream cheese, chicken, onion, salt and pepper. Separate dinner rolls into rectangles, firmly pressing perforations and seal. Cut each rectangle into 4 (4 x 5-inch) rectangles. Place a heaping tablespoonful of chicken mixture on each rectangle. Fold sides and ends of dough toward center and seal. Shape into biscuits. Place on cookie sheet, seam side down. Brush with butter and sprinkle with bread crumbs. Bake at 350° for 25 minutes or until golden brown. Yields 8.
Cut dried beef into very tiny pieces, chop the onions including the tops. Mix all ingredients together, chill overnight.
Mix together the last 3 ingredients. Pour over remaining ingredients. Let set for at least 3 hours. Serve cold.
Combine together and put in a shallow casserole dish. Bake at 300° for 1 to 1 1/2 hours. This can be put together several hours ahead or even overnight.
Before you start to fry chicken, let it soak all night in a large bowl with salt and water. Remove chicken from refrigerator. Drain water and pepper lightly. You may also use garlic powder if you desire to. Flour chicken, then place in skillet of Wesson oil. Cover with lid. Cook on medium-high until golden brown.
Grease a 13 x 9-inch pan. Preheat oven to 350°. Combine flour, sugar and cocoa. Cut in margarine until crumbly. Add egg. Mix until well blended. Reserve 1 1/2 cups of crumb mixture. Press remainder evenly into baking pan. Bake 10 minutes. In saucepan, combine condensed milk and 1 cup of chips. Melt over low heat until smooth. Spread evenly into prepared crust. Add nuts and remaining chips. Sprinkle over mixture. Bake 20 to 30 minutes or until center is set. Cool. Cut into bars. Store at room temperature.
Cook grits in salted water 2 to 3 minutes. Add remaining ingredients, reserving a small amount of the butter. Put in long baking dish and brush top with remaining butter. Cook at 300 degrees for 1 hour.
Cut butter into flour and sugar. Pat into lightly greased 13 x 9 bake pan. Bake in a 350 degree oven for 12- 15 minutes, till golden.
Mix all ingredients together. Top with 1 package of Ritz crackers (crumbled) and 1 stick melted oleo. Bake at 350° for 45 minutes.
Beat together cream cheese, sugar and almond extract until fluffy. Add eggs, one at a time, beating after each at low speed just until blended. Pour into an ungreased 9-inch pie plate.
Cut pepper in thin strips. Cut onion in small rings. Drain beans. In a large bowl, combine drained beans and vegetables. In small bowl, whisk together remaining ingredients and pour over bean mixture. Add additional balsamic vinegar to taste, if desired. Refrigerate at least several hours or overnight.
Bring to a boil the butter, water and peanut butter. Remove from heat and add flour, granulated sugar and salt. Beat in eggs, sour cream and soda. Pour on greased and floured cookie sheet and bake for 20 minutes at 350°. Make icing while cake is baking.
Use a greased 9 x 13-inch pan. Mix together the 1 1/2 cups sugar, flour, soda, salt, eggs and crushed pineapple. Pour into pan. Sprinkle nuts and brown sugar over top. Bake at 350° for 40 to 45 minutes. Mix 1/2 cup sugar, butter, evaporated milk and vanilla in a saucepan and bring to a boil, stirring constantly, for 1 minute. Pour over cake after cooked, yet still hot from the oven.
Combine eggs, milk, butter, onion, parsley & seasonings. Break salmon into chunks, removing bones & skin. Stir salmon into egg mixture. Pour into a well greased 8 inch pie plate. Prepare your own pie crust & roll 1/8 inch thick, cut an 8 inch circle, then cut circle into 6 wedges. Arrange on top of pie. Bake in a 425° oven for 25 minutes. Serve immediately. You may serve tartar sauce on top of hot wedges.
Beat egg whites, but not stiff. Heat syrup (do not boil). Pour into beaten egg whites slowly while beating. Beat 5 minutes. Frosting is very good on coconut cake, pies and ice cream.
Mix white sugar and cinnamon together. Cut each biscuit into fourths and roll in cinnamon and sugar mixture. Place in greased Bundt pan. Sprinkle with nuts as you add biscuits. Combine brown sugar and margarine; heat until melted and sugar is dissolved. Pour over biscuits. Bake in 325° oven for 30 minutes or until done. Cool slightly and turn onto plate, then cut.
Place meat in large non metallic bowl. Cover with equal parts vinegar and water to which the spices have been added. Cover and refrigerate for 4 days to a week. Turn meat daily. Cook at a simmer until done in the marinade, adding a little more of the liquids if need during cooking. Remove meat and keep warm. Strain liquid to remove spices and return to pan and heat. Crush gingersnaps to fine crumbs using a rolling pin, and add the liquid to thicken to gravy. Use as many as necessary.
In a food processor or blender, blend the lemon juice, condensed milk, milk, coconut and cardamom until smooth. Pour into a bowl. Dip bananas into milk mixture. Roll in cornflakes and set aside. Dip chicken into remaining milk mixture. Roll in the remaining cornflakes and place in two greased 13 x 9 x 2-inch baking pans. Drizzle with 1/2 cup of the melted butter. Bake, uncovered, at 350° for 1 hour. Arrange bananas over the chicken. Drizzle with remaining butter. Bake 15 minutes longer or until chicken juices run clear. Garnish with kiwi and starfruit, if desired. Yields 6 to 8 servings.
Grate potatoes in food processor or blender. Add eggs, flour, onion and seasonings. Blend. Pan-fry to golden brown. Serve with applesauce.
Mix all ingredients together and bake at 275° for 35 to 40 minutes in medium size skillet. Goes best with homemade chili, spaghetti, or baked potato soup.
Chop lettuce and onions. Add seasonings to taste. Pour vinegar over all. Cut bacon in strips; fry until crisp. Put on lettuce and pour hot drippings over all. Toss and serve immediately. Serves 6.
Prick bottom and sides of pie crust and bake for 5 minutes at 375°. Line bottom of crust with thin layer of Swiss cheese, then sprinkle on Colby and Cheddar cheeses and top with remaining Swiss cheese. Beat eggs with milk. Add salt, pepper, nutmeg and spinach. Pour mixture on top of cheeses. Sprinkle scallions on top; dot with melted butter. Place pie on nonstick cookie sheet and bake at 375° for an hour or until mixture is set. Serves 4 to 6.
Empty milk into large bowl and stir in lemon juice; add fruits and Cool Whip. Stir well and put into crusts. Refrigerate until set.
Remove all the brown from the angel food cake and pinch into bite-sized pieces. Set aside.
Preheat oven to 350°. Drain liquid from salmon into measuring cup. Add milk to make 3/4 cup. Flake salmon, removing bones and skin. Blend in egg. Stir in rest of ingredients. Spoon into greased pan or 1-quart casserole dish. Bake 45 minutes.
Heat oven to 350 degrees. Microwave the butter, cocoa powder and coffee until the butter is melted. Whisk in sugar, eggs, and vanilla. Add in the flour and nuts. Spread into greased pan. Bake for approx. 30 minutes.
Melt butter; stir in remaining ingredients. Mix together (do not beat). Pour into 8 x 8-inch pan. Put in cold oven and set at 250°. Bake 35 to 40 minutes until it cracks slightly. Cut in squares.
Bake cake as directed in a 9 x 13-inch pan. While warm, flatten cake as much as possible. Cool completely. Mix Cool Whip, cream cheese and powdered sugar. Spread over cake. Mix 1 cup boiling water with jello. Add frozen strawberries. Let thicken slightly and pour over cream cheese mixture. Keep refrigerated.
Heat beans and pour over crumbled cornbread. Saute onion and bell pepper in butter. Mix tomatoes, onion, bell pepper, mayonnaise and pickle juice. Pour over pintos. Heat about 15 minutes in 300 degree oven. Crumble cooked bacon on top before serving.
Place butter in a small bowl with electric mixer; beat several minutes until creamy. Add sugar, 1/2 cup at a time; beat well after each addition. Add vanilla, then milk, a little at a time, and beat well.
Beat with electric mixer. Bake in oblong cake pan at 325° for 1 hour. If frosting is desired, frost with powdered sugar frosting.
Mix well. Fold in a large container. Use as salad or dessert. Can be frozen. Refrigerate for a day, then dip it out in serving size scoops and freeze. Take it out of the freezer; let it thaw about 1 hour.
Mix the first 12 ingredients. Add the remaining ingredients to taste. Store in refrigerator until time to serve. Chill at least 1 hour.
Mix dry ingredients. Add oil and mix. Add unbeaten eggs and mix. Drop by teaspoon on ungreased baking pan. Bake at 350° for 10 minutes. Six calories each.
Brown beef. Add all other ingredients except macaroni, beans and cabbage. Bring to boil and simmer 20 minutes. Add last 3 ingredients and simmer until they are tender.
Cook water, sugar and cornstarch until thick, stirring constantly. Remove from stove and add jello and red food coloring. Allow mixture to cool, then add strawberries. Pour into baked pie crust. Refrigerate for several hours. Top with whipped cream or Cool Whip before serving.