HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soak gelatine in milk and put to heat. Separate the eggs. Beat the yolks with 4 tablespoons sugar. Add the milk and cook to a cream. Beat whites stiff and add other 4 tablespoons sugar. When cream is cooked, remove from fire and add egg whites gradually. Continue stirring until well mixed. Put in bowl. When jelled, turn over. Serve with whipped cream and crushed pineapple on top.
Line 13 x 9 x 2 pan with wax paper. Mix pumpkin, evaporated milk, sugar, eggs and cinnamon. Pour into pan. Shake yellow cake mix over pumpkin batter. Shake walnuts over dry cake mix and gently press nuts into cake mix. Melt margarine and spoon over entire top of mix. Bake at 350° for 50 to 60 minutes. Let cool completely. Turn upside down on flat platter and peel off wax paper. May top with Cool Whip or whipped cream.
Combine the hash browns, onion, and chicken broth in a soup pot. Cook over medium heat until potatoes and onions are tender. Add soup, milk, and black pepper. Continue cooking until thoroughly heated. Add Velveeta, torn into small pieces and stir until melted. Makes 6 generous servings with only 2 1/4 grams of fat per serving.
Split each chicken breast lengthwise in half. Cut away and discard thin membranes. Rinse mushrooms and pat dry. Season flour with salt and pepper and dredge chicken.
Cook slowly until vegetables are done, about 2 hours. Makes about 8 pints.
Chop and grind peppers. Add tomatoes and grind to desired consistency. Add water and salt. Serve with chips or over Mexican food.
Cream or melt shortening. Add sugar and egg. Mix flour and spices. Add to creamed mixture, apples, nuts and vanilla. Bake at 350° for 35 to 40 minutes. Use layer cake pans 1 1/2 to 2 inches deep.
Fry the bacon until crisp. Remove from pan. Fry onion until lightly browned. Dissolve flour in water. Add vinegar, sugar and salt to bacon drippings. Add flour mixture to thicken. Mix with potatoes. Makes enough dressing for 3 pounds potatoes.
Add sugar and salt to potato water; then add dry yeast. Let set for a few minutes. Add cooled shortening and mashed potato and half of the flour. Mix in mixer on low for a few minutes. Put the batter into the rest of the flour in a pan and mix together until the dough is easy to handle. Let dough rise until double, then knead for a few minutes. Cut into rolls and put in two 9-inch round cake pans, greased. Let rise. Bake at 400° for 20 minutes.
Mix all ingredients in blender until smooth. Pour into a 12 ounce glass and enjoy your snack.
Mix cheese together, add drained crab meat, add all other ingredients; mix well. Bake at 325° for 30 minutes.
Mix bananas and peach pie filling together. Coat bananas good in pie filling so they won't turn dark, then add other ingredients.
Sift together flour, soda and salt. Blend butter, sugar and vanilla until light and fluffy. Add egg and beat well. Stir in sifted dry ingredients, together with 1 cup Special K. Roll teaspoonfuls of dough in remaining Special K. Place on ungreased baking sheets. Bake in moderate oven at 375° about 10 minutes or until lightly browned.
Mix together all ingredients. Roll a teaspoonful at a time. Place on pan; lightly press flat. Bake at 350° for approximately 10 minutes. Cookies should be chewy. Yields 5 dozen.
Saute sausage and drain on paper towel. Saute bacon, drain and crumble. Saute mushrooms and onion. Microwave spinach on high 4 to 6 minutes, drain well and chop. Add 1 Tbsp. flour. Mix all ingredients in large bowl. Pour into pie crust. Bake at 400° for 15 minutes. Reduce heat to 350° and bake additional 15 minutes. Yield: 6 servings.
Mix Crisco, peanut butter, white and brown sugars. Add egg, flour, salt, soda, milk and vanilla. Make into balls and place on	cookie	sheet.	Bake at 375° for 10 to 12 minutes. Let brown slightly.	Remove from oven and put a star or kiss in center while hot.	Press down. Makes 48 to 50 cookies.
Boil together the sugar, milk and cocoa, stirring while it's on the stove. Boil the mixture to the soft ball stage. Remove from heat and add the butter and vanilla. Stir until creamy. Pour into buttered pan.
Combine and store in tightly covered jar. Place one teaspoon per cup of hot water.
Cook chicken; remove from bone and cut into bite size pieces. Cook broccoli until tender. In a 9 x 13-inch baking dish, layer broccoli. Top with chicken. Combine soup, mayo, lemon juice and curry; pour over chicken. Top with cheese. Melt butter and combine with bread crumbs. Sprinkle over cheese. Bake at 350° for 30 to 40 minutes. Serves 8 to 10. Can be frozen.
In a saucepan, bring syrup and sugar to a light boil. Remove from heat; add peanut butter. Mix well. Add Rice Krispies. Spread mixture into a 9 x 13-inch pan which has been buttered. Melt chips together over low heat. Spread over mixture.
Mix separately each flavored jello with one cup boiling water. (You might want to do this step right before each layer so it doesn't thicken; if it starts to thicken add a sm. amount of milk.)
Prepare jello mixture and set aside (slightly jelled). Mix sugar and margarine; add pretzels. Press into 9 x 13-inch pan and bake 10 minutes at 350°. In bowl, blend cheese, sugar and Cool Whip. Over layer of cooled pretzels, spread cheese mixture and carefully top with jello mixture. Refrigerate.
Wash cranberries; drain and set aside. Combine remaining ingredients in a large saucepan; bring to a boil. Add cranberries and cook 7 to 10 minutes or until skins pop. Reduce heat and simmer 1 hour, stirring occasionally. Remove from heat and let cool. Chill until ready to serve. Makes 2 cups.
Preheat oven to 375°. Spray a 9 x 13-inch baking pan with Pam or Baker's Joy; set aside. In a food processor, or in a mixing bowl using a fork, blend oat bran, cocoa and baking soda. Transfer to a bowl. In a small bowl combine milk, bananas and vanilla. Whip egg whites until almost stiff. Slowly, about 1/4 cupful at a time, add the sugar to the whites and continue to beat until they are thick.
Combine first	five ingredients and cook until thickened. Cool. Cook box of Spezziello 8 to 10 minutes in salted water. Blanch and drain. Combine	with cooked mixture and refrigerate overnight.	Next day, add fruit, marshmallows and Cool Whip to refrigerated mixture. This recipe makes a large amount.
Drain corn, set juice aside. Spray crockpot with cooking spray. Place chicken breasts on the bottom of crockpot. Pour salsa on top of chicken then top with pepper slices. Pour cans of corn on top and add just a little of the drained corn juice. (You can add more corn juice if it starts looking dry during cooking. I add only about 1/2 cup overall.) Cook for 5 hours on low or 1 hour on high and 3 hours on low.
Layer buttered noodles in greased dish (lasagna casserole dish size), then layer chicken. Mix remaining ingredients together and pour over noodles and chicken. Bake at 350° for 1 hour.
Chill all juices and ginger ale before using. Blend all well. Serve with fruit flavored ice rings. Great for a brunch. Serves 40 to 50.
Line oblong pan or dish with crushed Doritos. Brown and drain beef. Add soups, tomatoes and seasonings. Place a layer of meat mixture over Doritos and half of the grated cheese. Put remaining Doritos on top of cheese, then meat mixture and top with cheese. Bake at 350° for 30 minutes.
Combine everything but pizza dough. Pat out pizza dough on wax paper to a rectangle. Spread mixture evenly on dough, leaving 1-inch space around edges. Fold over all 4 sides the 1-inch. Beginning with end facing you, roll up, jelly roll style. Transfer the roll, seam side down, to a cookie sheet with Pam. Lightly spread olive oil on top. Prick through with meat fork a couple of times. Bake at 400° for 20 minutes or until golden brown. Cool slightly before slicing. Impressive to serve, but easy to make!
Grease and flour a 9 x 13-inch pan. Combine cake mix, butter, nuts and 1/3 cup evaporated milk. Press 1/2 of cake mixture into pan; bake at 350° for 8 to 10 minutes. Melt caramels with remaining 1/3 cup milk; spread over cake mixture. Put chocolate chips on top of caramels, then the remaining cake mixture over the chocolate chips. Spread lightly. Bake for 20 minutes at 350°. Cut when cool.
Brown pork chops in oil until light brown on both sides, then in shallow pan, put beans on the bottom of the pan, then put the pork chops on top of the beans. Slice onions. Break up into pieces and put on top of pork chops. Pour a little of Ragu sauce over it. Cover with tin foil. Bake in oven for 45 minutes to 1 hour on 350°.
Simmer first four ingredients until tender. Add next four ingredients and simmer until tender. Add frozen vegetables and cook 20 minutes more until tender. Add soup and cheese, stir mixture until soup and cheese are dissolved and blended. If soup is too thick, add water to thin. Freezes well. Makes 5 quarts.
Blend cheese and pudding, then fold in fruit cocktail gently. Make into ball. Roll in crushed nuts. Put in refrigerator overnight.
Cook squash and onion until tender. Drain and mash. Add margarine and eggs. Mix well. Add 3/4 cup cracker crumbs and milk and blend well. Add most of the cheese, salt and pepper (to taste). Top with the rest of the cheese and cracker crumbs. Bake at 250° for 1 hour.
In heavy saucepan (2-quart), bring milk, spices and salt to boil. Stir in rice and cover. Cook on low heat about 30 minutes or until most of milk is absorbed. Stir occasionally. Remove from heat. Stir in margarine and Equal; cool, cover and chill. Makes 6 1/2 servings.
Combine sugar and syrup in a large microwave-safe bowl; microwave at High 3 1/2 minutes. Stir and microwave 1 minute; stir in peanut butter and cereal. Press into a lightly greased 15 x 10 x 1-inch jellyroll pan; set aside.
Dip chicken in melted butter and roll in bread crumbs. Place in baking dish and pour spaghetti sauce on top of the chicken. Sprinkle with cheese. Bake in a preheated oven at 350° for 25 to 30 minutes. Serve over fettuccine. Makes 4 servings.
Soften yeast in lukewarm water for 10 minutes. Combine milk, shortening and sugar. After scalding, let cool to lukewarm. Add yeast mixture and egg. Add flour. Let stand at warm temperature until it doubles in size; shake down. Cover and place in refrigerator. When ready to use, shape and let rise 1 1/2 to 2 hours and bake (most stoves) at 450° until done and brown.
Combine all ingredients in a small bowl; mix until smooth. Chill 15 minutes before serving. Store, covered, in refrigerator.
Cut shortening into flour with fork. Add milk. Mix with big spoon. Put on floured surface. Sprinkle flour on top and press down to 3/4 inch thickness. Cut out biscuits with medium size cutter or glass. Cook in preheated 500° oven until golden brown.
Boil milk with the butter and salt. Add the flour all at once. Mix well. Cool and divide into 16 pieces. Roll each one out paper thin and cook on an ungreased griddle, flipping once, until browned in spots.
Cook dates, water, sugar and nuts over low heat until dates are soft. Remove from heat. Cream the margarine and brown sugar and add oats, flour, salt and soda. Divide crumbly mixture in half and spread 1/2 in bottom of a 9 x 12-inch pan. Pour date mixture over and spread evenly to cover. Top with remaining crumbly mixture. Bake at 350° for 20 minutes or until browned. Cool and cut into bars. Serves 12.
Cream sugar and butter. Beat in eggs, one at a time. Add remaining ingredients. Pour mixture into a greased and floured tube pan. Bake at 275° for about 4 hours.
Make Jell-O as directed on package. Chill in a large bowl until set. When Jell-O is set, add 1 heaping cupful of Party Whip; use electric mixer until blended well. Cut up banana into small pieces; fold into mixture. Smooth over top of Jell-O. Put miniature colored marshmallows on each mound of Party Whip. Slice the 6 uniform strawberries in half; garnish between mounds of Party Whip.
Heat oven to 400°. Bring water and margarine to a rolling boil. Add flour; stir vigorously over low heat about 1 minute until mixture forms a ball. Remove from heat; add eggs and beat until smooth. Drop dough 3 inches apart onto ungreased baking sheet. Bake 35 to 40 minutes. Cut off tops. Remove filaments. Fill with vanilla cream pudding. Drip icing over top.
Dissolve gelatin in 3/4 cups boiling water. Add 1/2 cup cold water; set aside at room temperature. Mix and bake cake as directed in a 13 x 9 x 2-inch pan. Cool cake for 20 to 25 minutes. Poke deep holes through the top of the warm cake (still in pan) with a knife; space holes 1 to 2 inches apart. With a cup, slowly pour gelatin mixture into holes. Refrigerate cake while preparing topping.
Sift dry ingredients. Cream sugar and shortening, add egg, add vanilla. Alternately add sour cream or yogurt with dry ingredients. Stir in rhubarb. Top with streusel and bake in a buttered and floured 7 1/2 x 11 1/2 pan.
Drain 1 cup of liquid from fruit. Mix with Tang and pudding. Mix in drained fruit and add bananas. Cover well and chill. Makes 12 servings.
Cream the butter, sugars and Crisco. Add eggs, one at a time. Sift flour and baking powder together. Add to mixture. Add milk, vanilla and nuts. Pour into a greased tube pan. Bake at 250° or 300° for 1 to 1 1/2 hours.
Cream sugars and shortening. Add unbeaten eggs and mix well. Dissolve soda in hot water; add to mixture and beat. Stir in oatmeal, salt, vanilla and chocolate chips. Add flour last. Drop on sheets and bake at 350° for approximately 10 minutes.
Butter pan (9 x 13-inch) and sprinkle bottom with rice. Pour over rice the following: Mix with 1 can celery soup, 1 can mushroom soup and 1/2 can evaporated milk. Lay raw chicken on top of mixture (rice and soup). Sprinkle with 1/2 package Lipton onion soup mix. Cover with foil and bake at 350° for 1 1/2 or 2 hours.
Remove skin and seed from mushy ripe persimmons. Cream persimmons, sugar and butter. Add egg. In separate bowl, sift flour, soda, salt, baking powder and spices. Gradually add dry ingredients to creamed ingredients. Stir in raisins and pecans. Drop with teaspoon onto greased baking sheet. Bake in preheated oven at 350° for 15 to 18 minutes or until light brown.
Mix margarine and peanut butter. Add powdered sugar; mix well. Add Rice Krispies; mix with hands until mixture sticks together. Roll into balls. Melt chocolate chips and paraffin wax in double boiler. Keep it warm; dip balls in chocolate with tongs. Place on wax paper or cookie sheet. Refrigerate 1 hour before serving. Makes about 6 dozen.
Cream oleo and sugars. Stir in eggs, dates and nuts. Sift dry ingredients and add. Mix well and form into rolls. Chill. Slice. Bake at 375° about 10 minutes.
Brown the meat. Add vegetables and remaining ingredients, saving 1/2 cup noodles for on top of casserole. Bake at 350° for 45 minutes.
Brown ground round. Add taco seasoning mix and water. Bring to a boil, then simmer for 15 minutes. Add crumbled taco shells, Cheddar cheese, onions and 1/2 jar of taco sauce. Mix together and place in casserole dish. Bake at 350° for 30 minutes. After removing from oven, if desired, place remaining taco sauce, tomatoes, Cheddar cheese and chili hot beans on top.
Preheat oven to 300°. You will need an 8-inch fluted flan tin with a loose base.
Mix chili sauce and jelly together in a crock-pot. Add meatballs and simmer approximately 30 to 45 minutes.
Cook broccoli until barely tender; drain and chop in fairly large pieces. Combine with onion slices. Mix remaining ingredients and pour over broccoli and onions. Put into 2-quart greased casserole. Top with cracker crumbs. Bake at 350° for 45 minutes.
Fold the above ingredients together. Dip any fruit (melon, strawberries, apples or pineapple). It makes a large amount.
Boil the first 3 ingredients and let cool. Mix remaining ingredients. Pour on cookie sheet. Bake at 350° for 30 minutes or until center tests done. Ice when cool.
Use large bowl. Mix at low speed, first 10 ingredients for 10 minutes, scraping bowl frequently. Stir in apples, raisins and nuts. Pour into pans. Bake in a 350° oven for 45 minutes. Cool in pan 10 minutes. Remove from pan and cool all the way before icing.
Cook and strain broccoli. Mix all ingredients together and pour into 9 x 12-inch baking dish. Preheat oven to 350° and bake 30 to 40 minutes.
Melt caramels with 1/3 c. evaporated milk over low heat, stirring until smooth. Combine remaining milk, cake mix and 1/2 c. margarine, mix well. Press half of cake mixture into bottom of greased 13 x 9 inch baking pan. Bake at 350° for 6 minutes. Sprinkle 1 c. walnuts & chocolate chips over cake.	Top with caramel mixture spreading to edges of pan.	Top with teaspoonfuls of remaining cake mixture; press gently into caramel mixture. Bake at 350° for 20 minutes. Cool.
Cream the butter, sugar and eggs thoroughly. Sift together the flour, cream of tartar and soda. Stir into butter mixture. Chill mixture. Form dough into balls about the size of a walnut. Roll in a mixture containing 2 tablespoons of sugar and 2 teaspoons of cinnamon. Place 2 inches apart on an ungreased cookie sheet. Bake at 400° for 8 minutes. Yields 5 dozen.
Cook carrots in water; save liquid. Saute onions in small amount of butter; drain asparagus and carrots. Put in a casserole dish. Add onions, soup and sliced chestnuts. Dilute soup with carrot water as needed. Sprinkle top with crushed cheese crackers. Bake in oven at 325° for 20 minutes or until bubbly. (Double recipe if needed.)
In medium saucepan combine onions with water to cover. Bring to a boil; boil 1 minute. Drain well. Transfer to 8-inch square baking dish. In bowl, combine egg, cream, salt and pepper. Pour over onions. Sprinkle with cheese, then paprika. Bake at 350° for 25 minutes. Serves 6, 216 calories, 101 mg cholesterol, 19 g fat and 382 mg sodium.
Peel and finely dice the squash of your choice, leaving out any seeds, etc. Finely chop a medium-sized onion or a handful of shallots. Put both in a large pan and add just enough water to cover. Add a little very finely chopped parsley. Bring pan to the boil and then simmer for 15 to 20 minutes (or until squash and onion have gone very soft). Turn out heat and allow to cool slightly. Put contents of pan through a blender until an even consistency has been achieved. Tip back into pan and add orange juice and fresh ground black pepper. Reheat, but do not boil. Serve marbled with plain yogurt.
In pan over medium heat, bring water, butter and salt to a boil. Add flour all at once; stir until a smooth ball forms. Remove from heat; let stand for 5 minutes. Add eggs, 1 at a time, beating well with a wooden spoon after each addition. Beat until smooth. Spread into a greased 13 x 9-inch baking pan. Bake at 400° for 30 to 35 minutes or until puffed and golden brown. Cool completely on a wire rack. If desired, remove puff from pan and place on a serving platter. In a mixing bowl, beat cream cheese, pudding mix and milk until smooth. Spread over puff; refrigerate 20 minutes. Spread with whipped topping; refrigerate. Drizzle with chocolate syrup just before serving. Refrigerate leftovers. Makes 12 servings.
Cook hamburger, onion and green peppers together until done. Add Chili-O seasoning mix. Stir in tomatoes. Bring to a boil for about 5 minutes. Then cook slow. Add pinto beans and honey (for taste). Simmer; stir often.
Slice pound cake horizontally into 3 layers. Place bottom layer on serving plate; top with half of pie filling, using mostly cherries. Repeat with middle layer and remaining cherries from pie filling; place rounded layer on top. Cover and refrigerate. Sift cocoa and powdered sugar onto whipped topping; stir until mixture is blended and smooth. Immediately spread onto top and sides of cake, covering completely. Cover and refrigerate. Refrigerate leftovers. Makes about 6 servings.
Saute onion in margarine until tender. Combine onion mixture, hash brown potatoes and next 3 ingredients in a large bowl; stir well. Spoon potato mixture into a lightly greased 11 x 7 x 1 1/2-inch baking dish. Top with crushed cereal. To Store: Cover and refrigerate up to 24 hours. To Serve: Bake, uncovered, at 350° for 1 hour or until golden brown. Garnish if desired. Serves 6 to 8.
Cream together Crisco, sugar and eggs. Mix in flour, milk, flavoring and cherries. Bake at 275° for 1 hour and 45 minutes or until done.
Preheat oven to 350°. Cream butter and brown sugar until light and fluffy. Add flour and nuts; blend until mixture resembles crumbs. Set aside 1 cup of mixture. Press remainder into 8 x 8-inch pan. Bake for 12 to 15 minutes. Let cool. Beat sugar and cream cheese until smooth. Add remaining ingredients and beat well. Spread over crust. Sprinkle reserved crumbs on top, pressing down lightly with fingers. Bake for 25 minutes, cool and cut into bars. Store in refrigerator. Yield: 25 to 36 bars.
Melt butter; mix with flour. Spread mixture in bottom of 9 x 9 x 1-inch pan. Mix cream cheese and powdered sugar; place on top of flour mixture in pan. Top with cherries, whipped cream and nuts. Refrigerate 2 to 3 hours.
Melt chocolates and butter together very carefully to avoid scorching; let cool slightly. Beat eggs and sugar; stir in chocolate mixture, flour and vanilla. Spread batter in buttered 9 x 13-inch pan. Top with crushed walnuts. Bake at 350° for 20 to 25 minutes until the brownies just start to shrink away from the pan. Do not overbake! Let cool; cut into squares.
Cut up apples and blend with sugar. Let stand for 30 minutes. Add beaten egg and oil together. Add mixture to dry ingredients and stir. Put in baking pan and bake at 350° for 35 to 40 minutes. Serve warm with whipped cream.
Cook ground beef and drain. Add taco mix and water. Mix and add refried beans. In individual dishes, place layer of tortilla chips and one layer of meat mixture. Top with lettuce, tomatoes, cheese and green onions. Add sour cream and salsa to each salad and mix. Delicious, quick and easy. Enjoy.
Preheat oven to 350°. Beat egg with water in bowl. Dip chicken in egg and water mixture. Roll in cornflake crumbs, sesame seed and salt. Melt butter in a 9 x 13-inch pan. Place chicken in pan. Bake for 1 hour or until browned and done.
Cook beef, green pepper, onions and garlic until beef is lightly browned. Add remaining ingredients. Cover and let simmer for 45 to 60 minutes. Makes about 4 quarts.
Combine salad dressing, cheese, milk and salt. Mix well. Add all remaining ingredients. Mix lightly. Chill several hours or overnight. Makes 4 servings.
Melt margarine in 8 x 10-inch baking dish. Pour in Pepperidge Farm stuffing mix (all except 1/2 cup; save this to sprinkle on top). Add both cans of soup. Using empty soup can, measure 2 cans of your reserved broth and add. Stir this together real well. Fold in your deboned chicken, making sure it is completely covered with dressing mixture. Sprinkle 1/2 cup reserved stuffing mix. Bake 30 to 40 minutes at 350°.
Crush graham crackers into crumbs, mix with melted butter. Press on bottom of 13 x 9 inch glass dish. Beat eggs then add sugar and vanilla and mix for 3 minutes. Pour over graham crackers. Chill for 30 minutes. Then layer with strawberries, bananas and pineapples. Then top with cool whip, nuts and cherries. Refrigerate overnight.
Layer the following: spaghetti sauce, lasagna, Parmesan cheese (sprinkle on), cottage cheese mixed with eggs, grated sharp Cheddar cheese and Mozzarella cheese. After finishing this layer, start again with spaghetti sauce and continue with layering lasagna and cheese. Bake at 300° for 30 minutes.
Slice sausage in 1/2 or 1-inch strips. Boil for 10 minutes, on high. Drain. Fry in skillet until brown. Add BBQ sauce just enough to cover. Fry until tacky. Remove from heat and serve.
Empty pudding into saucepan. Add orange juice and juices from pineapple and oranges. Bring to a boil and cool. Cut up bananas. Cover with lemon juice. Drain off lemon juice and discard. Combine bananas, oranges, pineapple and cherries. Pour cooled pudding mixture over fruit; mix lightly and chill.
Cream sugar and oleo in bowl. Beat in eggs and vanilla; mix well. Sift together the soda and flour; add to creamed mixture. Add bananas; mix well. Pour into greased loaf pan. Bake at 300° for 1 hour, or until bread tests done.