HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve gelatin in boiling water. Add drink, lemon juice and peel. Pour into an 8 to 9-inch square pan; cover. Freeze about 3 hours. Remove from freezer; let stand about 10 minutes. Beat at medium speed. Scoop into individual dishes.
Cook noodles according to package directions; drain. Cook turkey, onions and garlic until meat is brown; drain fat. Stir in undrained tomatoes, tomato sauce, basil and oregano. Bring to boil; reduce heat. Simmer, uncovered, for 10 minutes. Stir in mushrooms.
Cook chopped celery, finely chopped onion and finely chopped green pepper in butter (1 tablespoon) for 15 minutes. In a saucepan, melt 1/4 cup butter. Add the flour, milk, mayonnaise, salt, Worcestershire sauce and pepper. Cook slowly until creamy, stirring constantly. Add the cooked vegetables, shrimp, crab, tuna and mushrooms. Line a buttered dish, 7 x 11-inch, with 1 cup cooked rice. Pour in the mixture. Cover with buttered crumbs. Bake for 30 minutes at 300°.
Mix all ingredients. Freeze in cupcake pan with paper cupcake liners. Remove from freezer 15 minutes and remove from paper liners.
Saute onions in margarine until lightly browned. Add broth, Worcestershire sauce, salt and pepper. Simmer 20 minutes. Sprinkle toast with Parmesan cheese, place under broiler a few seconds until cheese is browned. Cut each slice into 3 pieces. Pour soup in bowls and float toast slices on top.
Season meat with Tony's Creole seasoning and garlic powder. Turn meat on high. Add chopped pepper and celery. Brown meat until sticks to the bottom. Pour about 2 cups of water to make gravy. Add onion soup. Heat until boiling. Add raw rice and green onions. Turn on low fire and cook until done, stirring occasionally. Simmer 15 minutes.
Cream sugar, butter and egg. Pour boiling water over dates, cut fine. Add soda. Add to sugar and egg mixture. Add flour with baking powder. Batter is thin. Bake at 350° for 1/2 hour.
Mix together the first 3 ingredients; make small balls. Put a little chocolate in bottom of paper cup, then place the peanut ball and pour more chocolate over top.
Beat margarine, butter and cream cheese (at room temperature). Add eggs, sugar, salt and flour. Cream together. Bake in cold oven for 1 1/2 hours at 300°.
In a large bowl, combine, in the order listed, all ingredients except the oil. Stir well and turn out on a floured board. Flatten the dough to about 5/8-inch thick. Cut out doughnuts with doughnut cutter or glass. Drop the doughnuts into hot oil until brown on one side. Turn and brown the other side. Drain on paper towels. Roll in powdered sugar or sugar cinnamon mixture.
Brown pork chops on both sides. In a greased casserole, place alternate layers of potatoes and onions. Season with salt and pepper to taste. Place pork chops on top and pour cream of mushroom soup over all. Bake, covered, at 350° for 1 1/2 hours.
Peel cucumbers. Slice cucumbers the thickness of a dime. Place sliced cucumbers in a bowl and sprinkle with 2 teaspoons of salt and allow to stand for 30 minutes.
Mix sugar, cornstarch and salt into a 1 1/2-quart saucepan. Stir in milk gradually. Cook over medium heat until mixture thickens and boils. Boil and stir 1 minute. Stir at least half of the flaked coconut gradually into egg yolks. Blend into hot mixture in saucepan. Boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Pour into pie shell. Sprinkle top with 1/4 cup flaked coconut.
Saute	onion,	parsley and mushrooms in margarine, stirring constantly until onion	is soft. Place half the fillets in a buttered baking dish. Sprinkle lightly with pepper and spread sauteed mixture evenly over fish. Top with any remaining	fillets; season with pepper.	Pour wine over all. Bake at 350° uncovered for 15 minutes (slightly longer if fillets are not thin). Remove from oven and drain, reserving the pan liquids. In a small saucepan combine flour and milk; add the reserved pan liquid and cook, stirring constantly, until thickened.	Pour over the fish and bake 5 minutes longer. Sprinkle with paprika. Serves 4 to 5.
Cut tortillas into thin strips. Heat oil in 10-inch skillet until hot. Cook tortillas and onions, turning occasionally until tortillas are crisp, about 10 minutes. Stir in tomatoes, oregano, salt and pepper. Sprinkle with cheese; heat just until cheese is melted. Serve with sour cream. Makes 4 to 6 servings.
Cut each unpeeled potato into quarters and cut stem end from beans. In 6-quart pan, heat potatoes covered in hot water to boiling over high heat. Reduce heat to low, cover and simmer 7 minutes. Stir in green beans, adding more hot water if needed. Bring to a boil over high heat, reduce heat to low and simmer 5 minutes. Drain. Thinly slice onions. In 12-inch skillet over medium heat, put 1 1/2 tablespoons hot salad oil and cook sausage until lightly brown. Add onions and continue cooking until onions are tender. Stir in 1/2 cup water, turn heat to low; cover and cook until sausage is cooked through. Remove sausage mixture to bowl. In same skillet, in 1 1/2 tablespoons hot salad oil, cook potatoes and green beans with salt and pepper until potatoes are golden, stirring frequently. Cut tomatoes in wedges. Return sausage mixture to skillet, then add tomatoes and heat through. Spoon on to warm platters. Makes 8 main dish servings.
Beat eggs, sugar and oil together. Combine flour with baking soda, cinnamon and salt. Gradually add this mixture to egg mixture; knead. Add raisins, nuts and apples. Spread into square or 9 x 13-inch oblong form. Bake at 350° for 30 to 40 minutes. Sprinkle lightly with fine sugar.
Line a greased 9 x 12 baking dish with potatoes; add a layer of corned beef. Cover with onions, then sliced eggs. Add seasonings. Cover with sauce, then a thin layer of bread crumbs, mixed with an equal amount of cheese. Dust with paprika. Bake at 375° for 30 minutes or until golden brown. Serves 4 to 6.
Mix 2 tablespoons flour and 2 tablespoons sugar; sprinkle over chilled pie shell. Pile cut rhubarb over this and sprinkle with mixture of remaining flour and sugar, varying amount of sugar, according to taste. Dot with butter. Top with chilled crust and seal; slit top crust to vent. Bake at 425° for 10 minutes. Lower temperature to 350° and bake for 35 minutes.
Shred cabbage, chopped celery, onion, pepper and carrots. Sprinkle with sugar and mix well. Bring vinegar, oil, celery seed and salt to a boil. Pour over cabbage mixture and chill overnight.
Mix egg, sugar, salt, oil and water. Add yeast and mix. Add flour. Cover and let rise for 2 hours. Roll and let rise until double. Bake at 450° until brown.
Mix first 4 ingredients. Mix mayonnaise, sugar and vinegar; add to salad, mix and serve.
Gradually, with fingers, work flour into sausage. When all flour has been well mixed with sausage, gradually work cheese into mixture. (If desired, sprinkle a few drops of Tabasco sauce into mixture.) Roll into balls about 1 inch. Place on greased baking pan and chill about 1 hour. Bake in 400° oven until golden brown. Place on paper towels to get rid of excess drippings. Makes 4 to 5 dozen.
Mix all ingredients except chicken well. Pour into a buttered baking dish. Remove bones from chicken and lay on top of dressing. Dot with butter. Bake at 350° for 45 minutes until lightly brown, but soft.
Preheat oven to 300°. Grease and flour large cookie sheet. In a small bowl, mix on high speed egg whites and salt until soft peaks form. Add sugar. Beat on high speed, adding 2 tablespoons at a time, beating well after each addition, until sugar is dissolved. Beat in vanilla. (Whites should stand in glossy peaks.) With rubber spatula, fold in coconut and flour. Drop coconut by level tablespoons 1 inch apart. Bake 20 minutes or until lightly brown. Store tightly in container.
Melt oleo in a skillet. Stir in bread crumbs. Gently brown. Add brown sugar and vanilla. Mix well. Alternate layers of crumbs with applesauce. Begin and end with crumbs. Press crumbs down gently. Refrigerate. Serve with whipped cream or ice cream (or not)!
Fill large pitcher with a couple of trays of ice and add the ingredients in the following order: sugar, brandy, fruits, chilled wine and chilled club soda. Mix with spoon and serve in old-fashion glasses. A delicious summer drink. Serves 2 if you're thirsty, 4 if you're not.
Cook rice according to package directions, set aside. Brown sausage in a skillet stirring to crumble; drain well. Combine cooked rice, sausage and remaining ingredients in a large bowl; mix well. Spoon into a lightly greased 2 quart casserole.
Sift dry ingredients together. Add shortening. Dissolve yeast in	warm water and add with buttermilk to dry ingredients; mix well. Turn out on floured board; add more flour if necessary and roll 1/4-inch thick. Cut; then dip in melted butter and fold to make pocketbook rolls. Bake at 400° for 15 minutes.
Beat butter and sugar in large bowl with electric mixer at medium speed until well blended. Beat in eggs and vanilla.
Marinate meat or chicken in thick yogurt for 1/2 hour. Fry clove, cinnamon and cardamon in oil. Add slit green chillies and onion. Fry until onion is well cooked, then add mint, cilantro, ginger and garlic paste and 1/2 teaspoon of chili powder. Fry well. Add salt (to taste) and meat with curds; cook for 20 minutes (lid closed). Add rice and twice the quantity of water. (If rice is 1 cup, then add 2 cups of water.) Cook for 5 minutes on high flame in open container. Reduce flame, close container and cook for 5 minutes. Open after 20 minutes and it is ready to be served.
Mix all but last 2 ingredients at once, real well. Spread over an 18 x 12-inch cookie sheet. Sprinkle with coconut and chopped nuts. Bake at 350° for 25 minutes.
Mix flour, sugar and salt in bowl. Mix water and yeast good, add egg and shortening, then mix with dry ingredients. Let stand 1 hour. Shape in pan and let rise 1 hour before baking. Bake at 350° until brown. Brush with butter and put back in oven 1 minute.
Mix cheese with cream. Add mayonnaise, lemon juice and salt. Add chopped nuts, pineapple and fruit cocktail to cheese mixture. Add whipping cream. Freeze without stirring. Serve with pecans and mayonnaise.
Put all ingredients in saucepan; bring to boil. Cook 2 or 3 minutes, covered. Take cover off, reduce heat and cook down low. (Recipe for 2 apples, double for 4 apples.)
Divide nuts and chips in bottom of 2 unbaked pie shells. Mix butter, eggs, sugar and syrup together. Pour into pie shells. Bake 30-40 minutes at 350 degrees.
Combine everything except tomatoes in frying pan. Cook over low heat for 10 minutes. Add tomatoes. This can be served hot or cold. Serves 6.
Wash and slice cucumbers, onions and peppers. Soak for 1 hour in ice water and then drain. Mix sugar, vinegar and salt. Pour over well drained cucumbers. Refrigerate. Keeps well.
Combine egg yolks, sugar, milk, flour, cocoa and vanilla in a boiler and cook until thick. Pour into baked pie shell.
Spread beans in baking dish. Cover with cream cheese, then salsa, and top with cheddar cheese. Bake in 350° oven until cheese melts. Dip with your favorite chips.
Preheat oven to 375°. Spray 2 large cookie sheets with nonstick cooking spray. In large bowl, beat on low speed corn oil, brown sugar and sugar until combined. Increase speed to high. Beat until light and fluffy. Add egg whites, egg and vanilla. Beat until smooth. With spoon, stir in flour, oats, chocolate pieces, raisins, baking soda and salt. Mix well. Drop dough by level tablespoons on cookie sheet. Bake cookies 10 to 12 minutes until golden. Remove cookies with pancake turner. Place on wire rack to cool. Repeat until all batter is used. Makes about 4 dozen cookies.
Mix about 4 ounces beef with all other ingredients, using enough sour cream to form a soft ball. Roll ball in remaining chipped beef and serve with bacon flavored crackers. Makes 12 servings.
In a large pot, boil cabbage and onions (cut up both as if frying) in lightly salted water until cabbage is tender. In casserole dish, cut up cheese and margarine (just as if fixing macaroni and cheese). When cabbage is tender, drain off water and put hot cabbage in dish with cheese and margarine until cheese is good and stringy. Then add pepper, milk, eggs and the Worcestershire sauce. Stir well and bake in preheated oven at 350° until a golden brown on top. Cool slightly before serving.
In a regular pot, melt on low heat the peanut butter and white chocolate. Spread wax paper on a 13 x 9 x 2-inch cookie sheet. Then spread melted mixture. Melt chocolate chips, then swirl with knife. When you add dark chocolate, put in dots all over white chocolate mixture, then with butter knife, swirl. Put in refrigerator until hard. Cut into pieces as big as you like.
Fill a jar with rinsed whole strawberries (do not hull). Cover with vinegar and seal. Refrigerate for 10 days. Strain and measure vinegar; discard berries. For each pint of vinegar, add 3 cups sugar. Bring mixture to a boil; boil 2 minutes. Cool. Pour into sterile bottles or jars; seal. Use as a base for salad dressings. Perfect for holiday gifts, too.
Make crust. Make layer of apples; spread flour and sugar over. Melt margarine. Drizzle over top. Bake either 2 crust or single crust pie at 325° for 40 minutes.
Cook chuck roast and water overnight in crock-pot on high until falling apart. Let cool and remove all fat. Shred beef and return to crock-pot using 2 cups of liquid the beef was cooked in. Brown ground beef and onion; drain off fat. Add ground beef and remaining ingredients to shredded beef mixing thoroughly. Cook on high 4 to 5 hours. Serve on buns. Makes 24 sandwiches.
Place chicken in foil-lined baking pan. Cut up onions, carrots and potatoes on top of chicken. Salt and pepper to taste. Cover with foil. Bake for 1 to 1 1/2 hours at 350°. Serves about 6.
Combine peas, onion, parsley, pimiento and garlic; toss lightly. Add dressing and stir. Allow to marinate 4 hours.
Spread dough on a pan. Mix the sauce and seasonings. Spread the sauce over the dough. Take the cheese and put it over the sauce, then put all the toppings you want on top of the cheese. Put in the oven at 350° for 20 to 30 minutes.
Brown meats; drain. Add remaining ingredients to meat; stir until cheese is melted. Spread on bread. May bag and freeze. Broil 3 or 4 minutes.
Place steaks on broiler pan. Season with meat tenderizer. In small pan melt 1 to 2 sticks margarine, depending on number of steaks; 1 stick will do about 4 medium steaks. Mix seasonings into melted margarine. Brush tops of steaks with mixture and place under broiler. Keep steaks brushed with mixture as they brown. Do the same with other side. Do not overcook. This mixture works great when you grill as well.
Heat oven to 350°. Melt chicken fat in large saucepan over low heat. Blend in flour, salt and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients.
Preheat oven to 350°. Combine all ingredients and mix by hand. Do not use electric mixer. Pour into a 9 x 13-inch pan and bake for 30 to 35 minutes. Spread topping over cake while warm.
Use a glass or stone crock for the best results. Combine the sugar, flour and salt; mix well. Add the water and beat mixture to a smooth batter. Add the vinegar. Place in a warm place overnight. You determine when starter is ready by the yeasty smell. Store it in a refrigerator until ready to use. If it is not to be used for several weeks, it should be frozen or dried to prevent spoiling. This starter gathers yeast from the air to provide leavening.
Combine sugar, milk and salt in a heavy saucepan. Cook over low heat until sugar dissolves. Add pecans and cook to 236° (soft ball stage). Remove from heat. Without stirring, add butter, then let stand 5 minutes. Add vanilla and stir until slightly thick and syrup begins to look cloudy. Drop quickly by spoonfuls onto buttered cookie sheet or waxed paper. Allow to cool thoroughly.
Cover raisins with water; cook and cool overnight. Cream together sugar, shortening and eggs. Then add 8 tablespoons juice off raisins and 1 teaspoon vanilla. Mix together flour, cinnamon, baking powder, salt and soda. Then add to first mixture and mix well. Last, add raisins (drained) and oatmeal.
Mix until dissolved sugar, mayo and sauce. Drain water chestnuts. Cut bacon into 3 pieces. Wrap bacon around chestnut slices and secure with a toothpick. Cover with sauce. Bake at 350° for 30 to 45 minutes.
Fit pastry into 9-inch pie pan and prick generously with fork. Bake in hot oven (450°) for 10 to 12 minutes. Cool. Line baked pastry shell with 3 cups strawberries. Simmer 1 cup strawberries and 3/4 cup water in saucepan about 3 to 4 minutes. Combine cornstarch and sugar; add to cooked fruit. Cook until syrup is thick and clear, stirring constantly. Add lemon juice and red food coloring; cook slightly. Pour over berries in pastry shell. Chill thoroughly. Serve with whipped cream.
In a large saucepan, over medium heat, heat oil. Add onion and garlic. Cook about 3 minutes. Add broth and tomatoes; bring to a boil. Add pierogies and return to boil; boil 4 minutes. Add beans, spinach and cumin; return to boil. Reduce heat and simmer until spinach is tender. Serve with cheese and crushed red pepper. I usually add a teaspoon of dried oregano and dried basil to this soup.
Cut up franks into 1/2-inch slices. Add with pepper and onion to tomato sauce and simmer for 15 to 30 minutes, stirring occasionally, to cook ingredients.
Mix meat, crumbs, half of processed Cheez Whiz spread, egg and salt; mix lightly. Pat out meat mixture to cover 12 x 10-inch rectangle of foil. Combine remaining cheese, rice and parsley; spread over meat. Roll up, starting at narrow end. Wrap securely; refrigerate several hours or overnight. Cut roll into 8 slices; place in baking dish. Bake at 350° for 30 to 35 minutes or until meat is done.
Layer half of the oysters in casserole. Top with half of the crackers and pour half of melted butter over. Repeat. Bake at 350° for 20 to 30 minutes.
Press biscuits, croissants or bread into bottom of baking dish. Place browned sausage on top of it, then egg mixture (mix eggs as you would for scrambled eggs). Top with cheese, then bake at 350° for 30 minutes.
Combine butter and sugar; mix thoroughly. Add eggs one at a time. Then add flour, one cup at a time. Add flavorings and 7-Up; mix well. Bake in greased and floured tube pan at 325° for 1 hour and 10 minutes. Cool in pan for 30 minutes, then take out.
Brown the hamburger and chopped onion. Add carrots, celery, potatoes, water, salt, bouquet sauce, bay leaf and pepper. Bring to boil, reduce heat and simmer. Cook, covered, for 20 minutes. Add stewed tomatoes and simmer for 10 minutes more.
Add broccoli to boiling water. Boil for 10 minutes on medium-high. Add salt, margarine and milk. Slowly add potato flakes to thicken. Add grated cheese to flavor (optional).
Combine cabbage, onion, green pepper, olives and sugar. Combine remaining ingredients; boil for 3 minutes. Pour hot dressing over cabbage mixture. Cover and chill for 24 hours. Yield: 12 to 16 servings.
Heat sugar, catsup, water and Worcestershire sauce and vinegar in saucepan until it strikes a boil. Mix together pepper, mustard, chili powder, garlic and salt and rub into the meat (chicken, beef, ribs, etc.). Bake or grill 1/2 hour, then start basting with catsup mix until you use all the mix. Grill and eat.
Mix first 7 ingredients well; add remaining ingredients. Then add enough flour so that mixture will drop from spoon in size you want. Bake at 350° to 375° for about 10 minutes or until desired brownness. Makes about 4 dozen.
Heat oven to 450°. Combine sugar, flour and 1/4 teaspoon salt. Stir in juice. Cook and stir over medium heat until thick; cook 1 minute longer. Add cherries, butter, extract and 10 drops of red food coloring. Let stand. Make pastry.
Mix first 3 ingredients together and let simmer for 45 minutes. With ground beef, form meatballs and cook in oven until done. Serve after letting meatballs simmer in sauce.
Line pie shell with double thickness of tin foil. Bake at 450 for 5 minutes. Remove foil. Bake 5 more minutes. Remove from oven. Reduce heat to 350. In mixing bowl, beat cream cheese, sugar and vanilla until smooth. Add eggs beating on low, until just combined. Pour into crust. Stir jam. Drizzle over filling. Cut through with knife to swirl. Bake 25-30 minutes or until center is almost set. Cool on wire rack 1 hour. Refrigerate overnight. Let stand at room temperature 30 minutes before slicing. Pipe cool whip around pie if desired.
Cream butter and sugar. Add sifted dry ingredients alternately with milk and coffee. Beat 2 minutes. Add eggs and vanilla; beat 1 minute more. Pour into 3 (8-inch) cake tins. Bake at 325° for 25 to 35 minutes.
Combine 1 cup blueberries, sugar and water in saucepan. Mix cornstarch with a little of the water; stir until a smooth paste. Add to pan. Stir until slightly thickened. Remove from heat; add lemon juice, butter and jello. Stir; let cool. Pour over remaining 3 cups of berries in baked pie shell. Chill several hours and garnish with whipped topping.
In shallow casserole, arrange broccoli. Top with chicken. Combine soup and milk; pour over chicken. Combine margarine and bread crumbs; sprinkle over top.
Grease 13 x 9-inch pan. Sift together flour, sugar, baking powder, baking soda and salt. Add shortening, buttermilk and bananas. Beat 2 minutes. Add eggs and nuts. Beat 2 minutes. Mix altogether. Bake at 350° for 30 to 35 minutes.
Fry hamburger meat and onion together (fine) until brown. Add remaining ingredients. Add altogether and simmer in crock-pot. Serve with corn bread.
Combine flour, buttermilk, oil, soda and salt in a large bowl which has a tight-fitting cover. Mix thoroughly. Combine water, sugar and yeast. Add the flour mixture, mixing thoroughly again. Cover and let stand overnight in refrigerator. To make biscuits, pinch off amount of dough needed and knead on a lightly floured board. Roll out to desired thickness and cut with a biscuit cutter. Bake lightly greased pan at 450° until golden brown. This dough will keep for about 25 days in the refrigerator. Makes about 3 dozen biscuits.
Place ham hocks in a pot, cover with water and bring to a boil. Reduce heat and simmer 1 hour or until tender. Heat another pan with vegetable oil, when oil is hot, add black beans, chopped garlic, mash and crush them well together. Stir in ham hocks, sliced green pepper, soy sauce, red hot pepper and chicken broth. Stir until blended. Add green onions and salt. Serve hot. Finger lickin good.
Defrost shrimp. Remove shell and vein. Place shrimp in boiling water with bay leaf and lemon. Cook until it comes to a boil. Pour off water and place shrimp in ice water.
Mix cream cheese, chopped ham, cayenne pepper and diced green pepper well. I use my hands. Shape into a ball and roll in bacon bits until covered. Chill and serve with Wheat Thins.
Combine soy sauce, sugar, butter, mustard and Sauterne in saucepan; stir until melted. Spread wings in baking pan. Pour hot mixture over wings. Marinate for 1 hour in refrigerator. Bake at 350° for 1 hour. Turn once after 30 minutes.
Beat sugar with cream cheese; set aside. In a large bowl, mix together remaining ingredients. Add cream cheese mixture. Pour in 9 x 13-inch pan. Garnish with nuts (optional) and freeze.
Melt butter; add flour and seasonings. Add milk slowly! Cook until sauce thickens. Add sliced potatoes and pour into a buttered 9 x 13-inch pan; dot with butter. Bake at 350° for 1 1/2 hours.
In large Dutch oven or crock-pot, combine ingredients and 5 cups of water. Cover and simmer 1 /2 hours or equal time in crock-pot until tender. Makes about 8 servings.
Grease 12 cup Bundt or tube pan with 1 tablespoon butter. Put teaspoonfuls of marmalade in pan. Sprinkle with nuts. Mix brown sugar and cinnamon in small bowl; set aside. Separate biscuits and dip each in melted butter, then in sugar mixture. Stand biscuits on edge in pan. Sprinkle with remaining sugar and drizzle on the remaining butter. Cool upright in pan for 5 minutes. Invert on serving plate.
Evenly scoop ice cream into 4 tall glasses. Fill each with orange soda. Serve with licorice stick as a straw. Great for Halloween. Makes 4 servings.