HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat to boiling the juice of crushed pineapple and dark sweet cherries. Pour over black cherry jello and set aside to cool. When cool, add Coke. Place in refrigerator. When begins to congeal, add chopped cherries and pineapple, chunked cream cheese and chopped nuts. Refrigerate.
Trim green outer skin and the pink flesh from thick firm watermelon rind. Cut into pieces of desired shape and size.
In Dutch over or large kettle, bring 6 cups of water to a boil. Add pearl onions and boil for 3 minutes. Drain and rinse onions in cold water; peel and set aside. In same pan, saute sliced onions, carrots and celery in 1 Tbsp. of butter. Remove vegetables and set aside on serving platter. Add chicken to pan; brown on both sides. Remove and keep warm. Add wine, simmer until reduced to 1/2 cup. Stir in seasonings and broth. Return chicken to pan; cover and simmer for 5 minutes or until chicken is done. Remove chicken to a vegetable serving platter; keep warm. Combine flour and milk until smooth; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return vegetables to pan, remove from heat; cover and set aside. In a non-stick skillet, saute reserved pearl onions and mushrooms and remaining butter until tender. Add pearl onions and mushrooms to serving platter. Remove bay leaf from sauce. Pour sauce over chicken and vegetables.
Cream butter and sugar. Add eggs and vanilla. Sift flour, baking powder & salt. Add to mixture. Refrigerate 1 hour. Roll thin & cut with cookie cutter. Bake 325° for about 12 minutes. Strickland
Mix sour cream, sugar and coconut together. Spread 1/2 cup of mixture between cake layers that have been cut with a string to make 4 layers. Mix other 1/2 of mixture with the Cool Whip and spread over cake. Keep in refrigerator for 3 days before eating.
For the apples, cut 1/4-inch thick and soak for 30 minutes in a brine made from the juice of the lemons, salt and water. Spread on parchment paper on a cookie sheet. Bake 2 to 3 hours in a 200° to 250° oven.
Dissolve jello in boiling water; set aside. Mix sugar with cream cheese. Whip the cream and mix in jello. Add the creamed cheese mixture to jello. Melt oleo and mix with graham crackers. Put 1/2 of the cracker mixture in bottom of flat dish. Add other ingredients and top with rest of crumbs. Set in refrigerator to jell.
Preheat oven to 350°. Mix 1 slightly beaten egg with dry cake mix and butter to moisten dough. Grease a 13 x 9 x 2-inch pan. Press mixture evenly in pan. Beat the cream cheese with 3 eggs and vanilla until creamy. Beat in most of the powdered sugar gradually, until smooth. Pour over crust. Bake for 35 to 40 minutes at 325° if glass pan, and at 350° if metal. (It may take longer, 45 to 50 minutes.) Sprinkle remaining powdered sugar and/or pecans over top. (It is also good if you sprinkle pecans over crust before pouring liquid mixture over crust.)
Drain oysters, saving the liquor, wash carefully and drain. Place oysters, liquor, salt, pepper and celery tops in pan. Cook until edges of oysters curl. Blend butter and flour and add to oysters with cream. Heat thoroughly, but do not boil.
Drain fruit cocktail and pineapple (save juices). Soften gelatine in juices; heat to dissolve. Cool; set aside. Add fruit to gelatine mixture. Let set until soft set; add nuts and mini marshmallows. Fold in 1/2 pint whipping cream (whipped). Pour into mold. A large tube pan works well. Freeze overnight. Will keep frozen for quite some time; to loosen from mold, set in warm water. Turn onto plate and slice.
Cook frozen broccoli and drain; mix together mayo, onion, mushroom soup, cheese and eggs. Set aside. In casserole dish put broccoli on bottom, then pour mixture, the crushed ritz crackers and pour on to, then melt margarine; pour over top of crackers and bake at 350° for 30 min or until cheese is melted and crackers are brown.
Put green beans in pint jars and cover with water. Put old lids on and pressure cook 5 minutes. Let cool and pour off water (this is why you use old lids first). Add to each jar with beans garlic, red chile pepper, dill, sugar and mustard seed. Bring the brine ingredients to a boil, then pour over beans in jars. Put on new lids. Cool pack for 10 minutes or steam off 10 minutes in pressure cooker.
Mix together the first 5 ingredients. Mix together cream of celery soup, sour cream and mayonnaise, then combine with first batch of ingredients.
Mix together cream of chicken soup and broth; pour over Veg-All and chicken. Mix butter, flour and buttermilk. Pour over chicken. Bake at 350° for 45 minutes.
Cut fish in serving pieces. Place in a greased baking pan. Combine remaining ingredients; sprinkle over fish. Bake at 350° for 25 minutes or until fish flakes easily with a fork.
Cok beef, onion and celery; drain. Add remaining ingredients; simmer for a couple of hours.
Cook ground beef in 2 tablespoons oil until all the red is gone, then add onions. Saute for about 10 minutes. Do not brown. Add remaining ingredients, except Parmesan cheese. Cook not less than 2 hours. Just before serving, add cheese and stir. Serve over spaghetti noodles.
Drain and reserve all juices; add enough water to make 6 cups of liquid. In large saucepan, place liquid, extract and pudding mixes. Bring to full boil. Let cool approximately 30 minutes, then add all fruits except bananas. Place in refrigerator until cool. Before serving, slice bananas and mix carefully. Very good. Very attractive fruit salad.
Boil potatoes; set aside. While still warm, peel and cube potatoes. Sprinkle with salt, sugar, celery seed, vinegar and onions and mix well. Fry bacon until crisp and pour bacon and grease over potatoes; mix thoroughly. If too dry, add a bit of hot water. Put in serving bowl and serve warm.
Mix dry ingredients together except baking soda. Combine sugar, eggs, shortening and molasses. Beat the dry and wet ingredients together with sour milk. Refrigerate 2 hours. Roll out and cut with doughnut cutter. Bake 10 minutes at 350° on cookie sheet. Frost when cool. Makes 6 dozen.
In large frying pan, melt butter over low heat. Stir in rice, mushrooms, seasonings and green onion. Cook, stirring, until onion and mushrooms are tender, about 5 minutes. Spoon mixture into lightly greased shallow 2-quart casserole (at this point, you may cover and chill). Stir in broth and almonds and bake, covered, in a 325° oven for 1 hour. (If chilled, allow 1 hour and 10 minutes.) Stir before serving. Serves 6 to 10.
Use a large 11 x 14-inch oblong pan or as near as you have. Do not grease. Pour pie apples in, juice and all. Pour in pineapple, juice and all. Mix and spread around in pan. Drizzle melted oleo over cake mix. Sprinkle coconut, then pecans over oleo. Bake at 350° for 45 minutes.
Cook macaroni according to package directions, omitting salt. Drain well; set aside. Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and cheese, stirring until cheese melts. Gradually stir about 1/4 of hot mixture into beaten egg; add to remaining hot mixture, stirring constantly. Stir cheese sauce into macaroni; pour into a lightly greased 1 3/4-quart baking dish. Sprinkle with paprika, if desired. Bake at 350° for 35 minutes.
Cream shortening, sugar and eggs together. Sift together flour, salt and baking powder. Mix sifted ingredients alternately with milk to sugar and shortening mixture. Stir in dates, cherries and nuts. Refrigerate at least 1 hour, preferably overnight. Drop on cookie sheet. Bake at 350° for 10 to 15 minutes.
Cream butter, sugar and brown sugar well. Blend in egg, peanut butter, baking soda, salt and vanilla. Stir in flour and oatmeal. Spread into ungreased 13 x 9-inch pan. Bake for 20 to 25 minutes at 350°. Remove from oven and sprinkle chocolate bits over top. Let stand until soft enough to spread.
Combine prepared vegetables; chill. Combine remaining ingredients; stir to dissolve sugar. Pour over vegetables and toss lightly. Garnish with additional onion rings.
Preheat oven to 350°. Mix together crushed Oreos and butter. Press into bottom of long Pyrex (9 x 13-inch) dish. Bake for 5 minutes. Let cool.
Layer in order given in a large casserole dish. Bake 1 1/2 hours at 325°.
Beat peanut butter and margarine until fluffy. Beat in brown sugar, granulated sugar and 1/3 cup water. Stir in biscuit mix and chocolate pieces. Shape into 1-inch balls.
Melt chocolate chips and paraffin. Dip chilled balls in chocolate, remove toothpicks and place into other balls as you go. Return to wax paper. If needed, spoon a small amount of chocolate mixture over toothpick holes. Keep balls chilled until ready to dip. Makes about 200 to 250.
Chill milk 1 hour in freezer. Dissolve Jell-O in 1 cup hot water. Chill until partly thickened. Beat cheese with fork. Add sugar, lemon juice and vanilla to cheese. Whip milk until stiff. Put Jell-O in the milk and beat. Put cheese mixture in and beat until smooth. Mix graham cracker crumbs and butter together and press in dish. Pour cheese mixture over graham cracker crust and chill.
Combine shortening and sugar. Add 1 egg, slightly beaten. Add ripe, soft bananas, baking soda, flour and salt. Mix well. Pour into baking cups and bake at 375° for 20 minutes.
Combine. Pour into greased 1 1/2-quart casserole and bake 1 hour at 350°. Can double.
Combine flour, soda, sugar, butter, vanilla and pudding in large bowl. Beat in eggs; gradually add flour mixture. Add chips. Bake at 350°.
Mix ingredients and bake in greased and floured muffin pans or loaf pans at 350° for 30 minutes. Test with toothpick to see if done.
Saute sausage with onion and garlic. Mix all ingredients together and moisten with a little white wine. Pull off stem and pack mushrooms to overflow; press down. Cook 10 minutes, covered with foil, and 10 minutes without in a 375° oven.
Line a large baking sheet with foil. Spray the foil with nonstick coating. Arrange the potato slices in a single layer on the baking sheet. Sprinkle with the garlic salt. Bake in a 450° oven about 20 minutes or until the potatoes are crisp and golden. Makes 4 servings.
Wash potatoes; rub with oil. Bake at 400° for 1 hour or until done.
Combine all ingredients except rice and soup in a large Dutch oven and cook slowly for 4 hours, stirring once in a while.
Boil chicken until tender, using your own seasonings. Skin and debone; cut into pieces and spread in bottom of 13 x 9-inch Pyrex dish. Spray dish with Pam first. Mix one can cream of celery and one can cream of chicken with 1 1/2 soup cans of water and pour over chicken. Put 1 package of stuffing mix over top of mixture. Do not stir. Melt one stick of margarine and drizzle over the top of stuffing. Bake at 325° for 35 minutes.
Stir gelatin and boiling water together until dissolved. Cool slightly. Drain fruit well and add pineapple juice, blueberry juice and the flavored gelatin mixture. Cool until syrup consistency. Fold in the fruits. Prepare Dream Whip according to directions and fold into gelatin mixture along with nuts. Cut into squares and serve on lettuce leaf for salad or doily for dessert.
Drain half of the liquid from each can of beans. Mix all ingredients and cook in a slow cooker.
Mix oleo, brown sugar, white sugar, peanut butter, eggs, Karo syrup, vanilla and soda. Add and mix by hand the oatmeal, Rice Krispies, chocolate chips and the M&M's. Take a tablespoon of dough, roll it into a ball with your hands. Drop onto cookie sheet and press out flat with your hands. Bake at 375° for 10 to 12 minutes. Cool on rack. Makes 40 to 50 cookies. These freeze well.
Combine squash, onion, salt and sugar. Simmer with small amount of water for 20 minutes. Drain well and mash with potato masher. Add eggs, melted butter, flour, milk and cheese. Add seasoned salt to taste. Bake in buttered 1 1/2-quart casserole for 30 minutes. Top with buttered crumbs. Bake 10 minutes longer. Bake uncovered. This can be stored in refrigerator unbaked for 2 or 3 days. Freezes well unbaked. Serves 10 to 12.
Brown ground beef. Add all other ingredients, except bacon. Pour into large baking pan. Lay strips of bacon on top. Bake for 1 hour and 15 minutes at 350°.
Dust raisins, apples and walnuts with some of the flour; set aside. Blend oil, sugar, eggs and vanilla. Sift together flour, soda and salt; add to egg mixture. Fold in raisins, apples and nuts. Pour into a 10-inch greased and floured tube pan. Bake for 1 hour and 15 minutes at 325°. Make sauce; pour over cake while still hot.
After you've completed the second step and have removed 1 cup of the starter from the refrigerator, add flour, salt, sugar, baking soda and oil to remaining sourdough. Stir until smooth and flour is completely absorbed. Dough should be just firm enough to gather into a ball. If necessary, add 1/2 cup additional flour, stirring until all flour is absorbed. Knead until smooth and elastic, about 10 minutes. Place in greased bowl, turning to grease top. Cover and let rise until double, about 2 1/2 to 3 hours.
Marinate chicken in next 3 ingredients and let stand 20 minutes (or longer) in refrigerator. Heat 1 tablespoon of oil in wok until hot. Stir-fry chicken 2 to 3 minutes or until white. Remove from wok or push up on sides. Add remaining oil. Stir-fry onion 1 minute. Add celery. Add pea pods; stir-fry until tender-crisp. Return chicken to bowl of wok. Stir in cornstarch mixture; cook until thickened. Stir in cashews. Garnish with green onion. Serve with fried rice. Serves 4.
Dissolve Jell-O in boiling water: stir in other ingredients (1/2 c. pecans). Chill.
Dissolve 3 tablespoons soda and 1 teaspoon salt in hot water. Mix in order given. Drop by teaspoon. Bake at 375°.
Melt margarine and chocolate chips over low heat. Add confectioners sugar and canned milk. Bring to a boil and cook 8 minutes, stirring constantly. Add vanilla.
Rinse and drain shrimp. Mix soup, cream cheese and horseradish by hand, then stir in shrimp. Serve with bagels for dipping.
Cut biscuits in quarter pieces. Saute onions and peppers in butter. In Bundt pan, layer meat, hot mixture, biscuits and cheese. Cook at 375° until brown.
Mix all ingredients. Shape into balls. Place on ungreased cookie sheet. Bake at 375° for 15 minutes.
Cut carrots in diagonal slices. Cook in salted water until tender. Drain and cool. Cut onion in rings. Cut pepper in strips. Combine undiluted soup, sugar, oil, vinegar, salt and pepper. Bring to a boil point. Stir to dissolve sugar. Pour this over carrots and vegetables in a large bowl. Cover and put in refrigerator overnight. Makes 8 to 10 servings. Keeps well in refrigerator at least 10 days.
Boil hen until tender; remove skin and bones. Cut in bite-size pieces. Return to 2 cups of broth for each cup of yellow Spanish rice used. Boil until rice is tender; stir in garden peas and pimento.
Make stuffing according to package directions. Get a ball of ground meat (between golf ball and baseball size) and flatten into your hand. Make it into kind of a cup shape and place a ball of stuffing (a little smaller than a golf ball). Wrap and seal meat around stuffing. Repeat until meat is gone. Place meatballs in skillet to brown, and then transfer into crock pot. Open cans of soup and put in the bowl. Stir until creamy, adding about one can full of water. Pour over meatballs and cook on high for at least one hour.
Mix all ingredients together. Beat well. Bake in well-greased and floured cake pans. May use two or three layers. Bake at 350° for 35 minutes.
Make into a paste; roll out flat and cut out desired shapes. Put hole in the top with the end of a straw. Bake in preheated oven at 150° for 2 hours, keeping door open slightly. These are a lot of fun to make at Christmastime and hang on tree or use on gifts, etc.
Grease a 10-inch pie plate. Put whole cranberries, sugar and walnuts in pie plate. Beat eggs; add Bisquick, sugar, melted oleo and almond extract. Spread over cranberries. Bake at 375° for 35 to 40 minutes.
Preheat oven to 375°. In large bowl, cream the 3/4 cup sugar and oleo with a wooden spoon. Beat in the egg and vanilla. Add flour, salt, baking soda and cream of tartar. Stir until well mixed. Combine the 2 tablespoons sugar and cinnamon in a small bowl. Shape dough into 1-inch balls and roll in the sugar-cinnamon mixture. Place balls 2-inches apart on greased cookie sheet. Bake 8 to 10 minutes.
Stir water, sugar and butter or margarine in a large saucepan over a medium heat until sugar and butter or margarine are dissolved. Cook, without stirring, until a few drops tested in cold water produce a soft, crackable thread (261° on thermometer). Pour onto greased tray.
Combine marshmallow cream, milk, butter, sugar and salt in a saucepan. Stir over moderate heat until mixture comes to a full rolling boil; boil 5 minutes, stirring constantly. Remove from heat. Add chocolate pieces and vanilla. Stir until smooth. Stir in candied fruits. Turn into greased 8 or 9-inch square pan. Chill until fudge is firm; cut into squares. Makes about 2 1/2 pounds.
Mix 2 cups of flour, margarine, powdered sugar and almonds in a medium bowl with fork until crumbly. Press firmly and evenly in bottom of ungreased, rectangular 9 x 13-inch pan and bake until set, 15 to 20 minutes. This will be the base of the dessert.
Blend Eagle Brand and lemon juice. Fold in pineapple, nuts and Cool Whip. Pour into graham cracker crusts. Chill thoroughly. Garnish with nuts.
Mix vegetable soup mix and sour cream; chill for 12 to 24 hours. Delicious with raw vegetables; keeps well in refrigerator.
Mix all ingredients and freeze. Partially thaw. Add 1 (3 liter) bottle ginger ale or 7-Up. Serves 50.
Mix yeast and warm water and set aside in warm place till foamy. Cream butter and sugar, add eggs, yeast mixture and vanilla. Add half of the flour and the sour cream. Then continue adding the rest of the flour to make a soft dough. No need to refrigerate or raise the dough. Roll out immediately and spread with filling and roll up. Place in well-greased pans and prick tops with a fork in several places. Cover and let rise for about 40 minutes or more. Bake in 350° oven for 30 minutes; test for doneness and bake a little longer if necessary.
Mix softened cream cheese and confectioners sugar until smooth. Add peanut butter and milk. Stir until smooth. Fold in Cool Whip and pour into crumb crust. Freeze. Slivers of grated chocolate may be placed on top. Serve directly from freezer and keep in freezer.
Cook raisins in water until water evaporates. Add applesauce, eggs, sweetener and cooking oil. Mix well. Blend in baking soda and flour. Add cinnamon, nutmeg and vanilla. Mix well. Pour into an 8 x 8-inch pan that has been greased and floured. Bake at 350° for 25 minutes or until done.
Sift flour, soda and salt together. Cream butter or margarine, granulated and brown sugar until fluffy. Add egg and vanilla; beat well. Add flour mixture; mix well. Add semi-sweet chocolate pieces and walnuts. Drop by teaspoonfuls on a greased baking sheet. Bake at 375° for 12 to 15 minutes. Makes about 3 dozen cookies.
Mix well and store in tightly covered jar. Serve 2 rounded teaspoonfuls of mix in cup of hot water.
Spread rice in lightly greased baking dish. Combine soup and soup mix until smooth. Spoon half mixture over rice. Top with chicken, meaty side up, and add salt and pepper. Add remaining mixture over chicken. Bake at 350° for 1 hour and 15 minutes. Serves 6.
Pour all ingredients into crock-pot and cook on medium (300°) for approximately 4 hours. Serve over noodles. Serves 4.
Layer on top of Cool Whip. Chill and top with whipped cream and nuts.
Prepare macaroni and cheese dinner according to directions. Add rest of ingredients. Mix together well. Bake and serve.
Mix beef, bread crumbs, onions, egg, salt, pepper and 1 can tomato sauce; form into loaf. Place in a 7 x 10-inch pan. Combine remaining ingredients and pour over loaf. Bake at 350° for 1 hour 15 minutes.
Mix 1/2 crumbs with brown sugar and margarine. Line pan with this. Sift flour and salt. Add hot milk. Add egg yolks and 1/2 cup sugar. Mix thoroughly. Cook until thick. Cool. Add vanilla; pour on crumbs. Cover with egg whites (mixed with remaining sugar) and beaten until stiff. Top with remaining crumbs. Bake in moderate oven until egg whites are brown.
Heat soup and milk to boiling. Add asparagus and pour into greased dish. Bake at 375° for about 15 minutes or until tender. Add cheese. Heat until cheese melts. Then add onion rings and press down into mixture. Bake at 375° until slightly brown.
Wash cukes and slice into spears. Combine enough lime water to cover (basic amount is listed) and put cukes in large (5-gallon plastic bucket works great!) container. Cover with lime water. Let soak overnight, drain and rinse several times to remove any traces of lime. Pack spears into quart jars, adding 1 to 2 cloves garlic, 3 heads fresh dill or 1 tablespoon dill seed per quart and 1 to 2 small fresh whole jalapenos. Combine vinegar, salt, water and sugar (if desired). Bring to boiling. Pour into jars, seal and adjust rings. May be processed 10 to 15 minutes in boiling water bath canner. Best served ice cold.
Pound meat with mallet to 1/4 or 1/2-inch thick. Put flour, salt and pepper in bag. Place meat in bag and shake to coat. Place meat in a 12 x 8-inch baking dish. Combine tomatoes, onion and parsley flakes. Pour over meat. Cover tightly. Microwave at 50% for 25 minutes. Turn meat over; microwave 25 to 35 minutes or until meat is tender. Let stand, covered, for 10 minutes. Serve.
In a large bowl, mix together pudding, sliced bananas and Cool Whip. After mixing together, get another large bowl. Put a layer of Nilla Wafers to cover bottom of dish. Put pudding mixture in to cover cookies. Continue to repeat layers until all of the pudding mixture has been used. Top with crushed Nilla Wafers.
Cut potato into 4 slices. Place slices on square of aluminum foil (to wrap and bake potato in). Place oleo or butter on the slices with chicken bouillon sprinkled generously over that. Wrap aluminum foil around the potato and place in coals of barbecue for one hour.
Mix first 11 ingredients and pour into casserole. Cover with crushed potato chips. Bake 30 to 40 minutes at 350°. Serves 6.
In a large bowl, mix together 3 cups flour, yeast, salt and sugar. In a small saucepan, combine 1 3/4 cups water and oil. Heat to 125°. With a wooden spoon, stir oil and water into flour mixture. Add enough flour to make a firm, soft dough. Knead 8 to 10 minutes on floured surface. Cover with plastic and let rest 10 minutes. Makes 8 (6-inch) crusts. Top with desired topping. Bake 10 to 14 minutes at 500°.
Mix well and bake at 350 degrees for 55 or 60 minutes in 13 x 9 inch pan. Batter will be real thick, add cinnamon, if desired.
Combine sugar and water. Then add lemon juice, raspberry juice, strawberry juice, water and mint sprigs. Allow to stand for better flavor.
Mix vegetables together and add 1 tablespoon of sugar with 1 1/2 cups of Miracle Whip. Spread over top of vegetables, then spread top with a layer of grated cheese. This makes a very large salad.
Put lettuce in a large shallow bowl and arrange beets, oranges, apples, bananas, pineapple and limes over it. Sprinkle with sugar, if desired. Sprinkle pomegranate seeds and chopped peanuts over all. Mix oil with vinegar and salt to taste. Just before serving, pour over salad and mix gently. Serves 8.
Mix all of the ingredients together; bake in a 300° oven, in a large roasting pan, for 3 to 4 hours. Stir occasionally.
Drain yams and pineapple. Put into casserole dish. Combine other ingredients except marshmallows. Pour over yams. Bake 30 minutes on 350°. Take out and cover with marshmallows. Cook for 10 or 15 minutes longer or until marshmallows are light brown.
Cream together butter, brown sugar and egg yolk. Blend in flour and vanilla. Pat dough 1/2 inch thick on a greased cookie sheet. Cover with chocolate chips. Bake at 375° for 15 to 20 minutes. Spread melted chocolate chips. Cover with chopped nuts. Serve warm!