HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve gelatin in boiling water, stirring well. In a blender or food processor, blend dissolved gelatin, tofu, apple juice concentrate, vanilla, brown sugar, cinnamon and 1 cup of blueberries until smooth. Pour pudding into bowl, fold in remaining cup of blueberries. Cover with plastic wrap and refrigerate for 4 hours.
Coat a 9-inch microwave-safe plate with nonstick cooking spray. Arrange potato and onion slices on plate; sprinkle with seasonings. Cover and microwave on High for 5 minutes. Sprinkle with cheese. Cover and microwave on High for 4 to 5 minutes or until potatoes are tender. Yield: 2 servings.
Mix all ingredients and pile on 12 muffin halves. Place on a cookie sheet and freeze. When frozen, place in baggies and return to freezer. To serve, cut each muffin into 8 pieces. They are easier to cut when still a little frozen. Place on broiler pan and broil until bubbly.
Flake crabmeat. Combine all ingredients; put in greased individual baking dishes. Sprinkle with bread crumbs; dot with butter. Bake in a 350° oven until well-browned.
Peel apples and cut in 16 wedges. Unroll dough. Separate into triangles. Cut each in half to 16. Place apple slice at wide end of strip and roll up. Juice the orange or use any orange juice. Put juice in 8 x 8-inch pan. Put bundles in pan. Mix sugar, cinnamon and zest. Spoon over bundles. Drizzle oleo over top. Bake in 350° oven for 25 to 30 minutes. Serve warm or cold with Cool Whip or ice cream. This is quick and tasty.
Mix all ingredients. Makes enough for 2 to 2 1/2 pounds of chicken (3/4 cup sauce).
Combine curry powder, 1/2 teaspoon salt and pepper. Sprinkle over chicken; rub seasonings onto top and bottom surfaces of each chicken piece and set aside.
Scald milk; pour over cheese. Beat at medium speed of an electric mixer until mixture is almost smooth. Add remaining ingredients and beat 1 minute. Serve spread with assorted crackers.
Spread softened ice cream into crust. Freeze 2 hours. In saucepan, combine the remaining ingredients. Heat, stirring occasionally, until thickened. Cool. Spoon over cut servings of pie. Garnish with fresh mint, if desired. Makes 1 pie.
Mix all ingredients. Bake at 350° for 40 minutes. This recipe makes it own crust.
Mix all ingredients. Shape into crescents. Bake 20 minutes at 350°. While warm, roll in powdered sugar.
In microwave, place Marshmallow Creme and heat until Marshmallow Creme is softened. Pour in middle of large plate. Heat caramel topping in microwave until warm and pour into Marshmallow Creme, making a swirl. Cut apples in small wedges and place around the marshmallow and caramel. (Using red and green apples makes it more colorful!) Dip apples in Marshmallow Creme to enjoy!
Beat egg yolks and sugar together. Pour into saucepan and heat gradually. Add milk, stirring constantly. Add crackers and coconut; cook until thickened. Pour into baking dish. Add 3 tablespoons sugar to egg whites. Beat until stiff. Spread over pudding, then brown under broiler.
Mix yeast, sugar and warm water. Proof 5 minutes. Add warm milk, butter, cinnamon, baking soda, orange rind, apples and walnuts. Add flours. Knead 10 minutes. Let rise until double. Divide into two. Roll into rectangle. Add 1/2 cup raisins soaked in Grand Marnier. Put in pans (bread). Let rise. Bake at 425° for 10 minutes and 350° for 20 to 25 minutes. Sprinkle with powdered sugar.
Cook onion, pepper and celery in oil for 3 to 5 minutes. Add soup and milk. Stir until smooth. Add cheese and seasonings. Fold in 1 can of hominy. Pour into 1 1/2-quart casserole which has been well-greased.
Grease a 1 1/2-quart casserole dish with butter; mix all ingredients together and place in dish. Bake at 350° about 40 minutes. Serves 6.
Drain cherries and pineapple. Measure syrup; add water, if necessary to make 2 cups. Heat syrups to boiling. Pour over Jell-O until dissolved. Add Coke. Chill for 1 1/2 hours. Combine fruit and almonds. Fold into Jell-O. Pour into mold and chill.
Brown beef mixture with onions. Blend tomatoes and water in blender. Add tomatoes, paste and spices. Simmer about 30 minutes. Cook noodles. Layer sauce, noodles and cheese. Bake at 350° for 40 to 45 minutes until lightly browned and bubbly.
Combine vegetables, tossing lightly. Combine remaining ingredients. In a medium saucepan, bring to a boil over low heat, stirring occasionally. Pour over vegetables. Stir to blend. Cover and chill 24 hours.
Combine salad dressing mix, flour, salt, lemon juice and butter into a paste and coat chicken evenly. Stack pieces in a bowl; cover and refrigerate for several hours or overnight. About 1 hour before serving, heat about 1 1/2 pints cooking oil in heavy 9-inch saucepan. Put 2 cups milk or club soda in bowl and dip each piece of chicken in the liquid. Combine pancake mix, paprika, sage and pepper. Dust chicken with pancake mix. Dry pieces a few minutes without letting them touch. Fry a few pieces at a time 5 to 6 minutes. Place fried chicken on cookie sheet or shallow pan. Bake, uncovered, at 350° for 30 minutes.
When draining noodles, leave a small amount of water in order to melt cheese into noodles. Mix meat, onion and soup. Stir into noodles. Place in a 2 1/2-quart casserole dish. Bake at 350° for 1/2 hour. Freezes well.
Saute onions in butter over low heat for 20 to 30 minutes until tender and transparent. Blend in flour, pepper and salt and cook over medium heat, stirring until bubbly. Remove from heat and stir in milk and stock gradually. Return to heat and bring to a boil, stirring constantly. Add Parmesan cheese, stirring constantly for 1 minute, then serve.
Mix all of the ingredients together. Bake at 350° in a 13 x 9-inch Pyrex dish until it browns. Put under broiler to brown top, if necessary.
Cook chicken and remove from bones and broth. Cook noodles in broth. Drain noodles. Mix chicken, noodles, soup and sour cream and place in baking dish. Break chunks of bread and place on top. Pour butter over bread. Bake in oven until bread browns.
Saute steak and onions in olive oil until done. Add soups and wine. Cook until thick and smooth. Serve on hot noodles.
Mash avocados; add tomato and onion. Stir well and add lemon juice and salt. Serve with tortilla chips.
Heat oven while preparing ingredients. Mix the flour, salt and baking powder with a spoon. Blend butter into flour. Add dissolved baking soda to the milk. Pour milk and baking soda mixture into the flour and blend. Bake 1 hour at 350°.
In a large bowl, combine all ingredients, except rolls. Mix well. Form into 4 burgers and	grill over medium fire until done to your liking, about 3 minutes per side for medium rare. During last 30 seconds of cooking, place the rolls on the grill, inner side down, to toast. Remove burgers and rolls from grill and serve with your choice of accompaniments.
Dissolve jello in hot water. Add cold water and lemon juice. Gradually add sugar and jello mixture to softened cream cheese. Mix until well blended. Chill until slightly thickened. Whip until fluffy. Fold in bananas and cherries. Pour into graham cracker crust. Chill until firm.
Preheat oven to 300°. Cream together butter and sugar. Beat in eggs one at a time. Add milk and wafers. Mix well. Add coconut, pecans and vanilla. Pour into greased/floured tube pan. Bake 1 1/2 hours.
Brown turkey and onion, then drain. Mix all other ingredients and meat mixture together and simmer until ready to serve. Using turkey makes it low in fat.
In skillet, brown pork in oil; drain fat. Add onion and garlic; cook until onion is tender. Transfer to slow cooker. Combine mushrooms, bouillon, dill weed and pepper. Add 1 cup water. Pour over meat. Cover and cook on low heat setting for 10 hours.
You can add 3 tablespoons instant tea to white flour to give it color. Dissolve this in the warm water. Mix all ingredients to make dough; knead until smooth. You may have to add more flour and water to get smooth dough. Work with small amount of dough at a time. Store unused dough in plastic bag to keep it from drying out until you use it. Any dough left over can be stored in the refrigerator for about 2 weeks.
Combine dry ingredients in mixing bowl. Cut in shortening until coarse crumbs form. Add milk. Mix well. Knead dough about 1 minute on floured surface. Divide dough into 2 parts. Roll each into 1/4-inch thick squares. Spread each with 1/2 pound sausage. Roll up from one end. Refrigerate 1 hour.
Cook zucchini in boiling, salted water until tender. Drain. Melt butter in pan and add carrots and onion. Saute until tender. Remove from heat. Stir in 1 1/2 cups bread cubes, soup, and sour cream. Gently stir in zucchini. Spoon into 1 1/2 quart casserole dish. Melt remaining butter and add remaining bread cubes. Toss gently. Sprinkle buttered bread cubes over casserole. Bake at 350° for 30-40 minutes.
Place apples in an 8 to 10-inch pie pan. In a separate bowl, combine remaining ingredients. Cover apples with topping and bake at 350° for 1 hour. Serves 6.
Bring pectin and juice to a boil. Add sugar and boil rapidly to jelly stage. Pour into sterilized jelly glasses. Process in boiling water bath 5 minutes or according to sealing directions.
Combine cabbage and purple onion in a large bowl. Combine sugar and remaining ingredients, stirring until sugar dissolves. Pour over cabbage mixture; toss gently. Cover with a slotted spoon.
Soak rice for 10 minutes or cook slightly. Slightly fry chopped onion. Combine these ingredients. Parboil or soak in boiling water the leaves of cabbage or remove seeds from the green peppers and use without further preparation. Stuff meat mixture into peppers or fill cabbage leaves. To close, roll and tuck ends in.
Mix warm water, powdered milk and sugar. Add yeast (sprinkle on and let set until bubbly, 5 minutes.) Beat in flour to form batter dough. Beat hard and add oleo and salt. Add flour to make soft roll dough, kneading gently. Cover and let rise in warm place until double in size. Pinch off a small ball, the size of an egg. Place 1 inch apart on greased pan. Put a similar ball, but a bit smaller, on top of bottom ball. Press down with thumb. Let rise until double in size (approximately 1 hour). Bake at 400° to 425° for 15 to 20 minutes. Yields 4 dozen.
Puree tomatoes, garlic, vinegar, oil and bread in a food processor. Add 1/3 cup each cucumber, onion and green pepper to tomato mixture and continue processing until smooth. Reserve remaining cucumber, onion and pepper to serve separately, along with croutons, for garnish. Season soup. Chill at least 3 hours. Serve in chilled soup plates or bowls.
Add seasoning mix and water to hamburger. Stir well together and layer in pan. Soften cream cheese and sour cream. Blend together and spread over hamburger mixture. Drizzle taco sauce over cheese layer. Then sprinkle chopped onions over sauce. Mix soups and spread over previous layer. Put cheese over next layer. Top with olives, then tomato and green pepper. Bake in oven until hot and cheese melts. Also works good in electric frypan. Keep warm. Serve with tostada chips.
Combine sugar, margarine and milk in heavy saucepan. Cook to soft ball stage (238°). Remove from heat; add marshmallow cream and peanut butter. Stir vigorously. Pour into buttered 9-inch square pan. Cool and cut in squares.
Mix together well. Pour into unbaked pie shell. Bake at 350° until set, about 45 minutes to 1 hour. Let cool before cutting.
Preheat oven to 350°. Grease and flour two 9-inch pans. Cream margarine and shortening with sugar. Add egg yolks, one at a time. Add vanilla, then sift together flour and soda, adding alternately with buttermilk. Stir in nuts and coconut. Beat egg whites until stiff; gently fold into batter. Bake 30 to 35 minutes. Frost with Cream Cheese Frosting.
Melt the butter in saucepan. Blend in the flour, salt and pepper. Heat until mixture bubbles. Add the milk gradually, stirring constantly. Cook rapidly until sauce thickens. Cook 1 to 2 minutes longer.
Add ingredients to 1-quart jar of well drained sauerkraut. Mix well and put in jars. Leave upside down for 24 hours. Keep refrigerated.
Place cream cheese and butter in a 1-quart glass casserole. Heat on Full power for 40 seconds or until cream cheese is softened. Stir to blend. Add egg mixture to cheese mixture. Add bacon and stir. Cook 3 to 3 1/2 minutes on 100% power or until eggs are almost set. Stir after 2 minutes.
Sort and wash the beans, broken, halves, etc., included. Combine the garlic, onion, chili powder, black pepper, garlic salt, red pepper and salt pork. Fill heavy-duty pot to full level with hot water. Bring to a boil and continue to boil at medium heat until beans become partly soft. Add sugar and catsup. Add salt to taste and cook for 15 to 20 minutes.
Combine first 3 ingredients in a large bowl. Combine oil and eggs; add to dry ingredients, stirring well. Stir in pecans and vanilla. Drop dough by rounded teaspoonfuls 2-inches apart onto ungreased baking sheets. Bake at 350° for 12 minutes or until lightly browned. Remove to wire racks to cool. Yield: 5 dozen.
Cook angel hair pasta al dente; dust veal medallions in flour. Butterfly shrimp individually. Saute veal medallions and shrimp with butter and basil in a large skillet until veal is browned, turning as needed. Drain butter from pan; add white wine. Simmer until shrimp is white and firm. Serve over angel hair. You may substitute chicken breast for the veal.
Beat eggs, add pumpkin, flour and sugar, then add the milk, water and spices. Bake for 40 to 45 minutes at 350°. Makes 2 (8-inch) pies.
In medium size saucepan, combine sugar and cornstarch. Add juices slowly and stir until smooth. Add remaining ingredients. Cook over low heat until thick and glossy (mixture will be thin). Cool. Spread on any type of pound cake. If desired, split cake into 3 layers. Pour glaze between the layers and over the top and sides of the cake. (Very good on Carrot Pound Cake.) Makes about 1 1/4 cups.
Brown beef and onion. Drain. Mix all soups and Ro-Tel tomatoes together. Line bottom of baking dish with chips, layer of beef, then soup mixture and repeat. Top with grated cheese. Bake at 350° for approximately 30 minutes. Serves 8.
Brown meat, onions and pepper. Mix with cooked and drained noodles. Add other ingredients, except cheese. Pour into baking dish and top with cheese. Cover and bake 1 hour at 350°. (I bake until bubbly.)
Beat eggs; add sugar and lard. Mix dry ingredients and add them to the egg mixture a little at a time, alternating with the milk. Then add the cocoa/water mixture. At this point, you may or may not need to add a little more flour. This batter should be thicker than a normal cake. Last, add the blackberry jam. Put in 3 round cake pans and bake at 375° until done.
Spoon ice cream into pie shell. Freeze until firm. In a medium bowl, combine pumpkin and spice mix well. Add whipped cream topping and mix well. Spoon pumpkin mixture over ice cream. Sprinkle peanuts on top.
Drain fruits, reserving juices. Add water to juice to make 1 1/2 cups plus 2 tablespoons. Add sugar. Bring to a boil; stir in gelatin until dissolved. Add fruit and ginger ale. Chill until very thick, but not set. Stir in nuts and coconut. Pour into a 5-quart mold. Chill until set.
Boil cranberries 10 minutes in 2 cups water with soda. After 10 minutes, take from stove and add jello, sugar and marshmallows. Put in refrigerator and let set until almost jelled. Beat well and add remaining ingredients. Put in refrigerator until set.
Boil 3 cups water. Add tea bags and mint. Steep 15 minutes. Discard mint and tea bags. Add sugar, juices and remaining 3 1/2 cups water. Makes 1/2 gallon.
Sift dry ingredients together. Add pineapple and eggs to dry ingredients. Mix. Add nuts.
Mix all ingredients together. Pour into well-greased loaf pan. Bake at 350° for 45 to 55 minutes.
Cook pasta according to directions. Drain cherries and cook this juice with sugar, flour and eggs until thick. Mix this with pasta and chill 2 to 4 hours or overnight. Drain crushed pineapple and mandarin oranges. Cut oranges and cherries in half. Fold fruit and Cool Whip into pasta. Chill.
Melt butter and add 1/2 package of seasoning mix. Brush chicken breasts with butter mixture. Roll in cornflakes. Place breasts in ungreased, uncovered baking dish. Bake at 350° for 45 to 60 minutes, depending on the size of the breasts.
Cook sauce over moderate heat, stirring constantly, until it thickens. Marinate chicken in sauce, then baste as you broil or barbecue.
Cream together the butter and the sugars in a large bowl. Sift together the flour, baking powder and soda. Add to sugar mixture. Blend well and then add rest of ingredients as listed. Chill in refrigerator for 2 hours or overnight. Bake at 350° for 10 to 12 minutes or until slightly brown.
Mix broccoli, eggs and mushroom soup in casserole. Sprinkle cracker crumbs and cheese on top. Cook at 350° until slightly brown.
Preheat oven to 350°. Cut each bread slice into 4 slices. In a very large bowl, with wire whisk or fork, beat milk, sugar, pumpkin, flour, ground ginger, vanilla extract and eggs until well mixed. Add bread; gently press down bread to coat well. Let bread soak in milk mixture 15 minutes.
Cook bacon until crisp. Remove bacon. Add butter and onions. Saute 10 minutes. Add flour; cook 5 minutes more. Add clam juice, potatoes, thyme and pepper; simmer 15 minutes. Add clams. Add milk and cream; stir well over low heat. Do not boil or soup will curdle. Add parsley and serve! Makes 10 servings.
Prepare apples; set aside. Combine and sift together flour, baking powder, baking soda and salt. In a large mixing bowl, beat eggs briskly. Add sugar, salad oil and vanilla extract; mix well. Add combined dry ingredients to egg mixture, stirring until well blended. Fold chopped apples and nuts into batter. (The batter will be thick, rather like a cookie dough.)
Heat oven to 325°. Combine ingredients in greased 1-quart casserole. Bake 2 hours.
Cook and stir pork, apple, pepper and scallions in hot margarine in large skillet until browned. Add sugar, salt, water, apple juice, soy sauce and vinegar; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in rice; cover. Remove from heat; let stand 5 minutes. Makes 4 servings.
Brown and drain hamburger meat; mix all together. Bake in oven 1 hour at 350° or 12 minutes in microwave.
Fry salt pork or bacon until brown and crisp. Add onion; cook on medium heat, stirring, for 5 minutes. Add celery, potatoes, chicken broth and 1 cup water. Cook until potatoes are done. Add corn, parsley and rosemary; heat 5 minutes. Heat milk and butter, salt and pepper, and add to soup. Let it simmer to meld.
Place drained beans in food processor and process until almost smooth. Add hot sauce and lime juice. Mix well. Spread bean mixture over bottom of large baking dish or platter. Spoon and spread chili sauce over beans. Sprinkle green onions over top. Cover mixture with sour cream, then salsa. Garnish with cilantro or parsley. Serve with baked tortilla chips.
Mix cream cheese and marshmallow cream together. Add enough powdered sugar to thicken. Serve with various fruits; strawberries and kiwi are good.
Defrost hash browns. Cook and crumble bacon. Melt Hellmann's and Velveeta together in microwave. Stir bacon bits into Velveeta and Hellmann's. Add the hash browns. Cook in crock-pot on low for 3 to 5 hours or bake at 350° for 1 hour.
Combine all ingredients. Put in shallow baking dish. Bake for 45 minutes at 350°. Great with crackers.
Combine pineapple, flour, juice, sugar and egg together. Cook on low until thick. Cool completely. Combine mixture with cut up apples, 1/2 cup nuts and Cool Whip. Top with remaining nuts.
In a large mixing bowl, combine romaine, red leaf lettuce, mushrooms and onion. Toss lightly to mix. Set aside. In a 12-inch skillet, heat one tablespoon of olive oil over medium heat. Add chicken and mustard seed. Cook and stir for 2 to 3 minutes or until chicken is tender. Reduce heat to medium. Stir in 3 tablespoons of olive oil and the vinegar. Add apples and cook for 30 seconds. Remove skillet from heat and immediately add lettuce mixture. Carefully toss for about one minute or until lettuce begins to wilt. Spoon lettuce mixture into 4 salad plates. Garnish with egg wedges. Makes 4 servings.
Place pineapple in baking dish. Top with chicken breast. Dissolve cube in water. Add coffee, salt and soup. Pour over chicken. Bake at 375° for 40 minutes. Sprinkle with cheese. Return to oven until cheese melts. Serves six.
Fry hamburger and onion. Add spaghetti sauce and tomato sauce. Put into 9 x 13-inch pan. Sprinkle Mozzarella cheese over mixture. Mix flour, eggs, oil and salt. Pour over meat mixture. Sprinkle Parmesan cheese on top. Bake at 375° for 20 minutes.
In 2 qt. baking dish (12 x 8 x 2) combine all ingredients except stuffing mix and butter. Toss stuffing mix with butter and put over vegetable mixture. Bake at 350° for 30 minutes.
Bring pudding mix, pineapple juice and lemon juice to a good boil. Cool. Pour over fruit.
Boil chicken, debone and reserve broth. Boil broth, tomatoes and onion until onions are tender. Add meat back to mixture. Add shredded cheese and crackers until desired consistency.
Cook first 7 ingredients for about 35 minutes or until veggies are tender. Add broken tomatoes, parsley, clams and juice. Cook for 5 minutes. Mix cornstarch and water; add to chowder and cook until slightly thickened.
Cream butter, cream cheese and powdered sugar. In another bowl, mix pudding and whipped topping. Combine mixtures. Put 1/3 of crushed cookies in bottom of foil-lined clay pot or plastic sand pail. Add 1/2 of pudding mixture. Top with rest of cookie crumbs before serving. If desired, add green flowers. Serve with garden spade. Kids love it!
Combine ingredients to make a sauce. Marinate ribs in sauce for 4 to 6 hours. Barbecue over coals in a hibachi or broil in oven.
Mix together dry ingredients. Mix together wet ingredients. Add wet to dry; beat until smooth. Recipe yields approximately 8 to 10 waffles.
Combine beef and water in microwave oven container. Microwave on High (100% power) for 3 to 4 minutes; drain beef well. Combine cream cheese, Parmesan cheese, onion, sour cream and drained beef; mix thoroughly. Form into a ball. Roll in chopped nuts and parsley. Chill. Makes 1 ball. May be frozen for later use.
Upon removal of stems and seeds, stuff with finely grated Monterey Jack cheese. Make dough with Cheddar cheese, Bisquick and sausage (works best if you use your hands to make dough stick together). Pinch enough dough to wrap each stuffed pepper. Roll in the Shake 'n Bake and place on cookie sheet. Put in refrigerator for a few hours or overnight. Bake at 425° for 20 minutes. Makes about 24. If peppers are large, cut them to your preferred size.
Mix together all ingredients and pour into a 3-quart casserole dish, greased well with margarine. Mix crackers and melted margarine. Spread cracker mixture over top of other ingredients. Bake 35 to 40 minutes at 350° or until bubbly and brown.
Put ham and water into pot. Bring to boil. Cook at a slow boil for about 10 minutes. Add remaining ingredients. Simmer at least 30 minutes or longer.
Cook bacon; drain, reserving drippings. Crumble. Add corn liquid, onion, potatoes and salt to bacon drippings. Cover and simmer for 15 minutes or until vegetables are tender. Add celery soup, milk and corn. Heat on low heat. Spoon into serving dish and sprinkle bacon over chowder. Yield: 6 large servings or 8 smaller servings.
Place shredded chicken in bottom of casserole dish. Mix soup and sour cream; pour over chicken. Mix crackers with 1/2 stick melted margarine. Place over soup mixture. Sprinkle with poppy seed. Cook at 350° until bubbly.
In large saucepan, combine sugar, syrup, butter, cream of tartar and salt. Stir over medium-high heat to boiling. Stirring constantly, boil rapidly to the hard-ball stage (260°), about 5 minutes. Remove from heat and stir in baking soda, quickly but thoroughly. Pour over large bowl of popcorn. Stir gently until kernels are coated.
Preheat oven to 350°. Season chicken generously with salt, pepper and paprika. Melt butter in a large skillet over medium-high heat. Add chicken and brown quickly on both sides. Transfer to shallow baking dish large enough to accommodate pieces in 1 layer.