HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soften gelatin in cold water. Simmer parsley, onion and celery leaves in chicken broth for 20 minutes. Add gelatin; strain and cool. When it begins to set, add lemon juice, chicken and vegetables. Pour into large or individual molds. Chill thoroughly. Unmold. Garnish with lettuce, parsley and mayonnaise.
Brown chops. Put chops and soup into a covered casserole dish. Bake at 375° for 45 minutes to 1 hour. Gravy is great over rice. Can use 2 cans of soup for extra gravy.
Combine ingredients well in a 2-quart casserole. Cover. Bake at 300° for 2 1/2 hours. Don't peek. Serve over rice or noodles.
Combine sugar, flour, eggs, vanilla, salt and butter. Stir briefly; add chips and nuts. Pour into crust; bake 50 minutes at 350°.
Saute the onions until limp; add the mushrooms until they are tender and the onion is brown. Place all the ingredients in the blender, using medium speed until the mixture is smooth. Season to taste. Can be made a day ahead and stored in the refrigerator. Delicious on crackers or matzo or served in scoops on a bed of lettuce. Serves 4 as a first course or makes 2 cups of spread.
Mix orange or lemon jello, boiling water, juice from pineapple or apricots, apricots and pineapple. Let set until syrupy, uncovered. Whip cottage cheese and Cool Whip. Add to previous mixture. Fold in pecans; cover and refrigerate.
Mix all above ingredients. Bring to a boil. Baste chicken or turkey cooked on outdoor grill or indoor. If it is not all used while cooking, it may be used to dip over carved turkey. Keep moistened.
Combine all ingredients and put in unbaked pie shell. Bake at 325 degrees until toothpick comes out clean.
Grease and flour cake pans. Measure all ingredients into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat for 3 minutes on high speed. Pour into pans. Bake at 350° for 35 to 40 minutes. (Frosting recipe follows.)
Mix cake mix, yeast, eggs, water and flour together. Let rise until doubled in size. Roll out in rectangle and spread with melted butter and brown sugar. Sprinkle with cinnamon. Roll up. Slice into 1-inch slices. Place in greased pan and let double again. Bake at 350° for 30 minutes.
Wash, then cut the okra into 1/4-inch slices. Bread with white cornmeal, salt and pepper. Get your liquid oil good and hot. Deep fat fry until golden brown. The more well done, the more we like it.
In a large mixing bowl, combine sugar, salt, soda, cinnamon and flour. Wash, core and peel apples. Chop into small pieces and add to flour mixture. Slightly beat the eggs and mix with oil and vanilla. Stir into flour and apples, mixing well. Pour batter into 2 or 3 medium well-greased loaf pans. Bake at 350° for 1-1 1/2 hours. This recipe will also make about 2 1/2 dozen muffins.
Mix spinach and lettuce in 9 x 12-inch glass Pyrex bowl. Crumble bacon over spinach. Slice boiled eggs over bacon, then layer sliced onions and mushrooms. Mix sour cream and mayonnaise. Toss salad and sprinkle with Parmesan cheese. Wrap with Saran Wrap and refrigerate. Make sure spinach and lettuce are dry.
Mix 1 1/2 cup water with glue. Add food coloring. Mix Borax with water in separate bowl. Add 1/3 cup Borax mixture to glue mixture; stir well. Repeat last step 2 times. Knead Gak until all liquid is absorbed. Store in airtight container.
Rinse well canning lime and water. Cover with ice water and soak 3 hours. Drain well.
Grease a 9 x 13-inch baking pan. Spread nuts in bottom of pan. Mix melted butter with brown sugar, eggs, vanilla flavoring and flour. Mix together and pour over nuts in pan. Chop cherries and pineapple and spread over batter. Cook 1 hour at 300°. Cut in bars while hot. (Cook 45 minutes for soft bars.)
Place cream cheese in the middle of serving dish. Cover the cream cheese with the Pickapeppa sauce. Spread over crackers or whatever you desire. It's delicious and will soon be your favorite.
Mix pudding mix and milk at lowest speed on mixer until well blended. Add Cool Whip and vanilla. Layer graham crackers and pudding in a 9 x 13-inch pan, beginning with graham crackers. Chill about 1 hour. Spread frosting over the top. Refrigerate. Is best to let sit overnight before serving.
Set aside 2/3 cup cake mix. Combine remaining mix, oleo and beaten egg. Stir by hand until mixture is crumbly. Spread mixture evenly over bottom and 1-inch up the sides of ungreased 13 x 9-inch pan. Bake 15 minutes at 350°.
Cook spinach according to package directions. Drain thoroughly. Mix all ingredients together. Chill for 2 hours. Roll into balls and place on ungreased cookie sheets. Bake at 325° for 30 minutes. Yield: 50 balls.
Preheat oven to 350° (325° for glass dish). Combine crumbs, cocoa, sugar and margarine. Press firmly on bottom of 13 x 9-inch baking pan; pour Eagle Brand milk evenly over crust.
Mix together. Pour into deep dish pie shell. Bake for 1 hour at 350°.
Stir-fry meat and onions in soup pan. Cook until well done. Add all other ingredients and mix well. Cook on low heat for 40 minutes.
Combine bananas and pineapple in bowl. Add remaining ingredients. Serve in lettuce cups. Serves 4 to 6.
Mix fast. Bake in muffin tin for 15 to 20 minutes.
Mix in a sauce pan sugar, cornstarch, water and vinegar. Boil 5 minutes. Add beets and let stand at least 30 minutes or more. Just before serving bring to boiling point and add 2 Tbsp. butter.
Combine eggs and sugar. Beat 2 minutes. Sift flour. Add to egg mixture and blend until smooth. Add remaining ingredients. Spoon into pan. Bake at 325° for 1 hour.
Brown beef and onion; drain. Set aside. Cook broccoli according to package directions; drain and set aside. In a saucepan, combine 1 1/4 cups milk, cream cheese, flour and salts. Cook mixture and stir until smooth. Beat egg. Add a little hot mixture to egg and add egg to hot mixture. Let thicken. Add beef, broccoli and onion. Pour into a 9-inch pie pan lined with 1 pie crust. Top with cheese. Cover with crust. Seal and flute. Pick top with fork. Bake at 350° for 40 minutes. Cool.
Cream the cream cheese and add flavoring, color and powdered sugar until desired consistency to mold. Roll into balls the size of marbles and roll in sugar and mold. Makes approximately 200 mints.
Put buttermilk and cottage cheese in a blender and blend until creamy. Add seasonings and salt to taste. Thin, if desired, with more buttermilk. Keep refrigerated.
Cream butter and sugar. Combine flour, baking powder and salt; add to creamed mixture with milk. Stir until smooth. Stir in raisins.
Brown ground beef, onion and green pepper; drain. Cook macaroni and drain. Add everything to a casserole dish and top with cheese. Bake for about 15 minutes in a 350° oven.
Crumble ground beef in microwave-safe colander. Place over bowl to collect drippings. Microwave on High 5 minutes; drain. Add spaghetti sauce, water and Italian seasonings to cooked beef; set aside.
Cook sugar, milk and butter to soft ball stage, stirring frequently. Remove from heat. Add peanut butter and vanilla; mix until well blended. Pour into buttered pan.
Mix in order given. Use more sugar because the lemonade mix is unsweetened. For 1 cup of tea use about 3 teaspoons of mix.
Cook sausage; drain off any grease. Add all other ingredients, except cheese. Put in baking dish and sprinkle cheese on top. Bake at 350° for 20 minutes. Serve with taco or burrito chips for dipping.
Bake cake mix into 2 layers. Cool, then split layers in half, making 4 layers. Cover bottom of punch bowl with 1 layer. Then layer cherry pie filling, pineapple, pudding, bananas, nuts and Cool Whip until you use all 4 layers, ending with Cool Whip and nuts on top.
Soak bread crumbs in milk in a large mixing bowl 10 minutes. Add the two meats which have been well mixed, then add egg whites, salt, pepper, mustard and allspice.
Drain noodles and spread out on paper towels. Crumble ground beef and brown. Drain grease. Stir in seasoning mix and water. Stir in beans. Spread about 1/2 cup of meat mixture down center of each noodle. Sprinkle one end with cheese. Starting with cheese end, roll up noodles carefully so filling does not come out. Spread 1/4 cup taco sauce over bottom of 13 x 9-inch pan. Arrange noodles, seam down, in pan. Top with remaining taco sauce. Bake at 350° for 1/2 hour or microwave on High 15 minutes.
Beat eggs for 10 minutes. Add other ingredients and beat good after each addition. Freeze.
Mix in order given. Pour into unbaked pie shell. Bake 30 minutes in 350° oven.
Heat oven to 400°. Grease pie plate (10 x 1 1/2-inches). Rinse broccoli under running cold water to thaw; drain thoroughly. Mix broccoli, 2 cups of Cheddar cheese, chicken and onion in pie plate. Beat milk, eggs, baking mix, salt and pepper. Bake until knife inserted in center comes out clean, 25 to 35 minutes. Top with remaining cheese. Bake just until cheese is melted, 1 to 2 minutes longer. Cool 5 minutes. Serves 6 to 8.
Saute onions in butter. Mix together and set aside the topping, cream cheese, dill and dry mustard. Mix Jiffy cornbread mix, eggs, creamed corn and salt to taste. Spread topping on and sprinkle cheese on top.
Saute chicken in nonstick skillet. Remove chicken when browned and place in a Dutch oven or stew pot. Pour Coke over chicken and then add barbecue sauce and ketchup to cover chicken. Texas Pete can be added for a kick. I shake in 1/2 to 1 teaspoon. Simmer chicken until tender. Very good served over rice.
Place bulgar in a large bowl, cover with cold water, let soak for 10 minutes. Drain, add all ingredients. Mix until well blended. Serve on lettuce. Can be used as an appetizer, salad or meal.
On top spread 1 pint of mayonnaise with 2 tablespoons of sugar added. Let set overnight, then stir or toss with fork when ready to use.
Mix shortening, sugar and eggs; blend well. Add bananas; beat well. Add flour and soda, beat well after each addition. Add nuts; mix well. Pour batter into well-greased and floured loaf pan. Bake at 350° for 1 hour.
Cream sugar, margarine and eggs. Add baking powder, salt and flour. Blend baking soda, buttermilk and vanilla separately. Add to first mixture and mix well. Bake at 375° on ungreased cookie sheets for 8 to 10 minutes. Top with your favorite icing.
Combine first seven ingredients; set aside. Whisk egg white and milk together. Dip fillets in milk mixture and dredge in cornmeal mixture. Place on foil-lined baking sheet with cooking spray. Bake at 350° for 30 minutes or until fish flakes easily when tested with a fork.
Wipe meat with paper towel. Make gashes in the meat; place the slivers of garlic in. Sprinkle roast with rosemary, thyme, salt, pepper and garlic powder. Place in pan, fat side up, and roast, uncovered, in slow oven (300°) until tender. Allow	30 to 35 minutes per pound for roasting. When meat thermometer registers 180°, the lamb will be well done.
Mix cream cheese, sugar and 1 cup whipped topping; spread on first layer. Mix pudding and milk; spread on second layer. Spread whipped topping on the third layer and sprinkle pecans on top. Place in the refrigerator.
Mix apples and sugar together. Let stand 1 hour. Stir in rest of ingredients; mix well. Pour in 2 loaf pans or large tube pan. Grease pans. Bake at 325° for 1 hour or longer until toothpick comes out clean.
Grind together tomatoes, onions, green peppers and red pimentos. Add vinegar, ground cloves, celery seed, brown sugar, coarse salt and red pepper. Cook until thick and then can.
Rinse chicken breasts and drain well. Arrange in nonmetal baking dish with meat side down in lemon juice. Cover and refrigerate 1 hour. Remove chicken. Pat dry with paper towels (save marinade). In a pie plate, beat egg with 1/4 cup marinade.
Saute onion and bell pepper. Add sausage. Cook until done. Drain grease off sausage. Bring chicken broth to a boil. Pour over rice and sausage mixture in baking dish. Salt to taste. Bake at 350° for 35 minutes.
Preheat oven to 325°. Combine all ingredients and mix well. Spread in an 8 x 8-inch glass dish and bake for 15 minutes.
Mix until smooth. Pour over a bowl of drained fruit mixture of your choice. Mix well; mixture will thicken. Keep refrigerated. This will keep for a few days and fruit will not turn dark.
Brown 1/4 cup sugar separately, while bringing remaining mixture to a boil. Let boil approximately 8 minutes before adding browned sugar mixture. Beat by hand or mixer until desired consistency.
Brush pie shell with egg white; refrigerate. Preheat oven to 375°.
Cook on High for 2 minutes (adjust to your microwave). Add 1 teaspoon vanilla. Mix well and pour in baking dish.
Mix all ingredients as listed.	Pour into greased pan.	Bake slowly at 400° or lower for 1 hour. Check potatoes if done.
Brown hamburger, onions and peppers. Mix all ingredients together and bake in a 350° oven for 1 hour and 15 minutes. Remove cover of casserole for last 15 minutes of cooking time.
Brown the onion and celery in butter in a heavy skillet. Combine with bread cubes, corn bread and seasonings. Pour on the broth and stir lightly to blend. Stuff fowl and roast according to weight of bird. This amount of dressing is for a 4 1/2 to 5 pound bird. For larger fowl double the amount.
Combine rice, meat, onion and salt. Form mixture into balls of 1 1/2-inches. Heat in heavy skillet the tomato juice, cinnamon, sugar and Worcestershire sauce. Drop in meat balls. Cover tightly and simmer 50 minutes.
Combine beef, egg, bread crumbs, onions and the seasoning. Shape in about 1-inch meatballs. Brown in oil. Remove as they brown.
Boil sugar, Karo and water until it forms a hard ball in water. Pour slowly over stiffly beaten egg whites. Beat until ready for vanilla and pecans. Drop by teaspoonfuls on wax paper and let dry or pour into a greased pan. Let dry. Then cut into squares.
Mix together with spoon. Do not use mixer. Bake at 350° in 9 x 13 inch greased pan for 30 to 40 minutes.
Combine ingredients; transfer to six medium size custard cups. Stand cups in pan of warm water and bake in 350° oven until firm and lightly browned, approximately 20 minutes.
Melt margarine and saute onion. Mix cornbread mix and eggs with onion and stir. Place layer of cornbread mix in baking dish, then place deboned chicken on top of cornbread mix. Mix soups and broth and pour over chicken and cornbread mix. Sprinkle rest of cornbread mix on top and bake at 350° for 45 minutes.
Melt margarine or butter. Add onion powder, poppy seed, mustard powder and Worcestershire. Cut finger rolls in half; put shaved ham and Swiss in between halves and brush mixture on top. Put back in bag and refrigerate a couple hours. When ready to serve, bake in oven at 350° for 15 minutes. Or dip shaved ham in mixture; drain excess. Then make sandwich and pour excess on top.
Mix as pastry and place firmly in greased 9 x 9-inch or 8 x 12-inch pan. Bake in moderate oven for 10 minutes.
Mix in a large bowl. This makes a lot. Cream butter and sugar; add egg and cream cheese. Beat well. Add pumpkin, flour and spices. Mix well; stir in nuts. Grease and flour 3 loaf pans. Preheat oven to 350°. Bake for 55 to 60 minutes or until done. Cool in pans for 10 minutes. Remove from pans to wire rack. Bread will crack on top. It freezes well.
Melt margarine in large skillet over medium-high heat. Add chicken and garlic. Cook and stir until chicken is no longer pink (3 to 4 minutes). Add milk and frozen vegetables with pasta. Cover; simmer 4 to 8 minutes or until vegetables are crisp-tender. Stir before serving. Makes 4 servings.
Combine first 5 ingredients in bowl, mixing well. Add pumpkin, eggs, butter and milk, mixing well. Pour into pie shells. Bake at 350° for 1 hour.
Spoon apple pie filling into bottom of 1 1/2 quart baking dish. Beat eggs slightly. Add sugar and salt. Mix well. Scald milk. Add slowly stirring constantly. Add vanilla. Pour over pie filling. Sprinkle with nutmeg. Set in pan of cold water. Bake at 325° for 1 hour and 15 minutes. Chill. Serve with any favorite sauce. Makes 6 servings.
Mix cabbage, pepper, onion and salt. Let stand 15 minutes. Drain and add sugar and vinegar. Put in container and refrigerate.
Cream shortening and sugars together. Add eggs. Add oatmeal, flour, baking powder, soda, vanilla, salt, Rice Krispies and coconut. Mix. Roll in small balls and flatten slightly with fork or glass on cookie sheet. Bake at 350° for 10 minutes. Makes 1 1/2 dozen.
Combine beef, celery, pecans, salt, cornflakes, eggs, soy sauce and garlic. Roll into small balls. Roll these in flour and deep fry in very hot vegetable oil, then drain.
In covered 4-quart saucepan, cook onions slowly in butter and 2 tablespoons oil for 15 minutes; stir occasionally. Uncover and increase heat to moderate. Add sugar; saute onions, stirring frequently, about 30 minutes or until golden brown. Sprinkle with flour. Stir over heat 2 to 3 minutes. Blend in hot broth and wine. Adjust seasonings. Simmer, partially covered, for 1 hour.
Combine broth, onion, and celery in a large heavy bottom pan. In a small bowl, combine cornmeal and sage. Stir to mix. Bring broth to a boil. Reduce heat to simmer and gradually add the cornmeal mixture a half cup at a time, stirring with a wooden spoon. Continue cooking for about 20 minutes or until the mixture is thick and smooth. It will start to leave a film on bottom and sides of pan. Remove from heat and stir in butter and cheese. Taste and add salt, if needed. Pour the polenta into a buttered 8 inch square pan. Allow to cool completely. Cut the polenta into 2 inch squares.
Fill the blender 1/2 full with crushed ice. Add remaining ingredients and blend one minute. Pour into chilled glass. Makes 2 servings. Other fruit can be used in this way. Peaches or nectarines can be used.
Brown the meat; drain off fat. Pour meat in a kettle or in crock-pot. Add the Ranch dressing mix, taco seasoning mix and onion. Add the kidney beans, pinto beans, tomatoes and corn. Heat it all together and enjoy.
Slice cukes; sprinkle with salt and bury in ice for at least 3 hours. Then drain well. Bring sugar, vinegar and spices to a boil, then add cukes and return to scalding (not boiling). Cuke will turn different color when ready. Fill hot jars. Yields 7 or 8 pints.
Prepare dinner as directed on package, except using 1/2 cup milk. Add peas and carrots, soup, celery and onion. Mix lightly.
Drain asparagus. Place on bottom of baking dish. Mix chicken, celery, water chestnuts and chicken soup. Top with Pepperidge Farm mixed with cheese. Bake at 350° for 40 minutes.
Beat all together; put in skillet. Stir occasionally until done. Top with cheese. Serves 7 people.
Cream butter, sugar and vanilla. Add rest of the ingredients. Mix well. Shape as desired. Bake on cookie sheet for about 20 minutes at 325°. While hot, roll thumb in powdered sugar.
In large mixing bowl, dissolve gelatine in 1/2 cup water. Set aside. Bring to a boil the sugar and corn syrup. Pour hot syrup over gelatine mixture; stir to blend. Cool thoroughly. Add vanilla. Beat 8 to 10 minutes. Let stand 3 minutes. Spoon onto wafers or gingersnaps. Roll in coconut.
Place first 8 ingredients in boiler. Cook until thick. Let cool, then stir in remaining ingredients. Stir until thick and then spread in a large greased sheet pan. Bake at 325° for about 20 to 25 minutes. Cake will be done when firm on top.
Mix together the first five ingredients. Pour spaghetti sauce in 12-inch skillet. Stuff green peppers with above mixture. Place in skillet and bring to boil; simmer for 15 minutes.
Mix first 4 ingredients together; fold in Cool Whip. Let set 2 hours in refrigerator.
Cream sugar and shortening. Add eggs, vanilla and buttermilk. Sift together flour, soda and salt; mix well. Add chocolate that has been softened. Blend together well. Cook in Bundt pan that has been greased and floured well. Bake at 300° for approximately 1 1/2 hours.
Melt oleo. Add onions and saute until golden. In a 9 x 13-inch ungreased pan put alternating layers of macaroni, potatoes and cheese. Pour melted oleo with onions on top. Bake at 375° for 30 minutes. Boil macaroni before beginning recipe. Serves 8.
Mix together sugar, Karo, butter, vanilla and eggs. Pour over pecans in pie shell. Bake at 350° for 45 minutes to 1 hour.
Preheat oven to 350°. In medium bowl, beat 1/2 cup water with egg yolks. Stir in bread crumbs, cheese, chili powder and salt. Add chuck; mix with hands. Shape into 1-inch balls. Place in shallow pan and bake 12 minutes. Sprinkle with paprika just before serving.
In bowl, stir together corn syrup and remaining ingredients. Brush on meats or poultry, turning frequently, during last 20 minutes of grilling. Makes about 1 1/2 cups.
Combine chopped vegetables in a large bowl. Sprinkle with salt and cover with cold water. Let set for 2 hours; drain and rinse thoroughly. Combine sugar, vinegar and spices in a pot; bring to a boil. Add drained vegetables. Simmer 10 minutes. Pack in jars. Process in boiling water 10 minutes.
Beat pudding mix into cold milk and beat with wire whisk 2 minutes. Pour into 2-quart bowl and allow to chill and set. Before serving, add miniature marshmallows and mix well to incorporate. Makes 16 (1/2 cup) servings.
Cream thoroughly cream cheese and peanut butter. Mix in milk and sugar. Fold in Cool Whip. Put in graham cracker crumb pie crust and freeze. Serve frozen.
Cook rice or noodles conventionally while microwaving chicken. Place a slice of chipped beef on each half breast. Roll up breasts and secure with 4 wooden picks. Place sliced mushrooms in an 8 x 8-inch dish. Arrange breasts on top. Combine soup and sour cream; spoon over chicken. Cover with wax paper. Microwave 7 1/2 to 12 1/2 minutes or until chicken is no longer pink. Rearrange after half of time cooking. Sprinkle almonds over chicken.
Grease 9 x 13-inch sheet pan. Mix coconut and nuts. Sprinkle in bottom of pan. Mix cake mix as directed on box. Pour melted butter over coconut and nuts. Pour cake mix over the mixture. Cream confectioners sugar and cream cheese together. Drop by teaspoons on batter. Cook at 350° for about 50 minutes.
Cream margarine. Add cheese. Work in flour and red pepper. When well mixed, fill cookie press and press out on ungreased cookie sheet. Bake 15 minutes at 350°.
Combine all ingredients, beating as you go. Bake in iron skillet, heated with bacon grease, at 400° until good and brown (about 30 minutes).
Beat eggs until foamy. Beat sugar in a little at a time. Beat until it stands in peaks. Add vanilla, salt, nuts and chips. Put foil on pan. Put cookie with teaspoon on the foil-lined pan. Heat oven to 350°. Put cookies in oven and turn off heat. Leave in overnight. Makes 30 minutes. Very good and pretty.
Cook noodles and pour water off. Cook all this in another pan. Pour over together. Put in oven and bake until brown a little. Then ready to eat.
Chop cabbage and carrot. Soak both in ice water to which the salt was added. Boil sugar, vinegar and water for 1 minute. Drain cabbage. Add the syrup. Place in refrigerator. Keeps for days.
Cut the tops off of the banana peppers and clean out the seeds. Mix the eggs up in one dish and the flour in a separate dish. Put 3 to 4 pieces of cheese inside the pepper, dip in egg, then flour and fry in butter.
Cream butter and sugar. Add eggs. Sift dry ingredients together and blend all ingredients together. Bake in a greased pan at 400° until done. Cut into squares.
Mix together to form dough. Divide into 4 parts. Shape into long rolls. Place onto ungreased baking sheet and make depression in the rolls. Fill with jelly. Bake at 350° for 15 minutes. After cooled, cut into 1/2-inch pieces.
Bread should be torn into 1/4-inch size pieces. Toss bread with drained pineapple. Place in a greased 2-quart baking dish (13 x 9 x 2-inch baking pan). Combine remaining ingredients and pour over pineapple. Bake at 350° for 30 minutes (uncovered). Can be made and refrigerated overnight before baking. Very good with ham. Serves 10 to 12.
This may be cooked on top of the stove or baked. I add a little water after the chicken has browned and cover for a few minutes to steam. Then uncover and continue cooking. A side dish of rice and a salad makes a light dinner/supper.
Melt 1 stick oleo with cracker crumbs; press in 13 x 9-inch pan. Set aside. Beat 10 minutes eggs, oleo (room temperature) and powdered sugar. Spread on graham cracker crust. Add layer of sliced bananas, layer of pineapple, Cool Whip and nuts.