HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix gelatin with boiling water. Stir until dissolved. Add cold water and fruit juices. Pour over ice. Add ginger ale just before serving. Yields 50 (5 ounce) servings.
Sprinkle livers with salt and pepper to taste; shake in small amount of flour in a paper bag. Brown in butter in hot skillet; place in 6 cup casserole. Saute onion, celery and rice in remaining butter in skillet until lightly brown. Add chicken broth; stir well and add parsley. Pour over livers. Cover and bake at 350° for 30 minutes or until rice is tender and liquid is absorbed. Add salt if needed. Yields 6 servings.
Preheat oven to 375°. Sift together flour, baking soda and salt and set aside. Beat together the butter, sugars, vanilla and water until creamy. Beat in eggs and add flour mixture; mix well. Stir in chocolate chips. Drop by spoonfuls onto baking sheet and bake for 8 to 10 minutes.
Mix well and spread on split buns. Spread well to edges. Broil about 2 minutes, 4-inches from fire.
Mix all together and bake at 350° for 1 hour. For the icing, use powdered sugar and cocoa to taste. Pour this over hot cake.
Blend with mixer the cream cheese and salsa. Cut lettuce and tomatoes up in small pieces and layer in 9 x 11-inch pan. Pour cream cheese mixture over and top with shredded Cheddar cheese. Serve with chips.
Put pie filling on bottom, next put cake mix (dry), then pecans and melted butter on top. Bake in 350° oven for 40 to 45 minutes.
Dissolve salt in water; pour over cucumbers. Let stand overnight or approximately 12 hours. Rinse cucumbers. Mix and boil sugar, vinegar and 2 cups water. Drop enough cucumbers for one quart into boiling vinegar. Let stand until color changes. Pack in jar. Repeat until all cucumbers are used. Cover with vinegar mixture and seal. Makes about 3 quarts.
Use leftover mash potatoes that have been refrigerated. Add finely chopped onion and paprika. Form into patties. Dab butter on each side of the patty and fry in skillet.
Set the oven at 350°. Grease a 9 x 5-inch loaf pan. In the bowl of an electric mixer, beat the butter and sugar until fluffy. Add the eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt. Add half of the flour mixture to the batter. Beat just to mix. Beat in the milk, followed by the remaining flour. Do not overbeat; it's okay if there are traces of flour in the batter. Remove the beaters from the bowl and fold in the blueberries with a rubber spatula. Spoon the batter into the prepared loaf pan, smoothing the top. Sprinkle the top generously with sugar. Bake for 45 to 50 minutes. Remove from pan and let cool 10 minutes, then turn over and let cool completely. Cut into thick slices for serving.
Preheat oven and cookie sheet to 400°. Thaw pie shell for 10 minutes; prick with fork. Bake 10 minutes. Remove from oven and reduce temperature to 350°. Cook ground beef and onion until brown; drain excess fat. Add taco seasoning; mix according to directions on package. Combine beans and 1/3 cup taco sauce in bowl. Mix well. Layer half of bean mixture in bottom of crust. Top with half of seasoned meat, 1 cup cheese and nacho chips. Repeat layers, excluding chips. Bake on preheated cookie sheet for 20 to 25 minutes. Remove from oven. Top with lettuce and tomatoes. Add taco sauce and sour cream to taste.
Mix dry ingredients; add oil. Put food color in water and mix with dry ingredients. Put into pot. Cook on low fire; watch carefully. Cook until it becomes thick. Store in tight sealed plastic bowl. Fun for children as play dough.
Beat yolks, sugar and small amount of milk. Add cocoa, flour, evaporated milk and water. Cook over low heat until thick. Add butter and vanilla. Pour into 2 baked pie shells (dessert cups for pudding).
Combine all ingredients in a bowl. Mix well. Cover and chill at least 24 hours. Serve this with bratwurst, smoked sausages or hot dogs.
Grease tube pan. Take one loaf of bread and roll into balls and place in bottom of pan. Mix together brown sugar, pecans and pudding mix, gradually working in margarine. Flour 1/2 of this mixture over dough balls. Repeat with 2nd loaf and cover with remaining mixture. Let rise to 3/4 top of pan. Bake at 350° for 1/2 hour.
Brown meat and onion together. Cook spaghetti in salted water. When done and drained, add onion-meat mixture and all other ingredients. Bake at 350° for 1 hour. Top with grated cheese before baking. Serves 8 to 10.
Preheat oven to 375°. In medium saucepan over medium heat in hot butter or margarine, cook onions until tender, about 5 minutes. Stir in flour, salt and pepper until blended. Gradually stir in milk and cook, stirring constantly, until mixture thickens. Add parsley flakes. In 2-quart casserole, arrange half the potatoes in a layer; pour half the sauce on top and repeat. Sprinkle with paprika. Bake, covered, 45 minutes. Uncover and bake 15 minutes or until tender. Makes 6 servings.
Brown meat and onion. Drain off excess grease. Add tomato sauce, paste and spices. Let simmer. Cook noodles according to box directions. Place 3 noodles on bottom of pan, then sauce, then 3 cheeses and then repeat. Bake at 350° for 45 minutes.
Mix together cake mix, butter and 1 egg and press in 9 x 12-inch buttered pan. Beat 2 eggs, cream cheese and powdered sugar until creamy and pour over crust mixture. Bake at 350° for 20 to 25 minutes.
Sift all dry ingredients together. Add the remaining ingredients. Mix well and pour into a greased and floured oblong cake pan. Bake at 350° for 45 minutes.
Shred crab meat. Mix together with rest of ingredients. Add chives, if wanted.
Cook cranberries in water to cover saucepan until skins pop. Drain and combine with cream cheese, mayonnaise, pineapple, pecans and 1/4 cup sugar in bowl; mix well. Mix whipping cream, vanilla and 1/4 cup sugar in mixer bowl until soft peaks form. Fold in salad. Spoon into 9 x 13-inch pan. Freeze until firm. Let stand at room temperature for 30 minutes. Cut into squares and serve. Makes 15 servings.
Cream shortening and sugar until smooth. Add eggs, one at a time. Sift flour, soda and spices together. Add alternately with juice. Use mixer for above. Add berries by hand. Bake in three 9-inch cake pans at 350° until brown.
Put sugar, salt and shortening in large bowl. Pour scalded milk over these ingredients and let stand until warm. Dissolve yeast in warm water. Add egg to yeast and then to milk mixture. Stir in flour. Let rise once. Punch dough down and refrigerate until ready to use. When ready to use, make in rolls. Let rise 2 hours. Bake at 425° for 15 minutes. Makes about 30 rolls.
(If using whole kernel corn, drain off liquid.) Mix all ingredients except butter. Put in casserole dish and put butter on top. Bake 45 minutes at 400°.
Cook in large covered pan/pot at 250° for 5 hours. No need to stir. (May use crock-pot, too.)
Scrub, remove strings and cut into 4-inch lengths enough celery to tightly pack in a quart fruit jar. Add anise and fill with water. Marinate in refrigerator for a couple of days or until ready to use.
Melt the margarine; stir in Worcestershire sauce, onion powder and salt. Then stir in vinegar. Use this sauce generously to baste your chicken while it is grilling.
Heat oil in a Dutch oven over medium heat. Saute onion, garlic, and peppers until onion is soft. Add meat, tomatoes, chilies, spices and beef stock. (The liquid should cover the meat; if it does not, add a little more beef stock.) Cover and simmer over low heat until beef is tender (about 2 hours). Mix masa harina (or cornmeal) with a little bit of cold water. Stir into the stew and heat until thickened. (If there is a lot of liquid, you may need to add a bit more thickener.) Remove the bay leaf, cloves, and any stems from the tomatillos. Serve the stew on a bed of rice.
Cook beef cubes until done. Add base to desired taste. Add mushrooms and Worcestershire sauce. Thicken with cornstarch mixed with cold water. Add sour cream last. Serve over cooked noodles. Chopped onion is optional.
In saucepan, lightly brown garlic in butter. Add water, Worcestershire sauce, liquid smoke, brown sugar, catsup, salt and pepper. Bring to a boil, cover, reduce heat and simmer 15 minutes, stirring occasionally. Bake at 325° for 2 to 2 1/2 hours.
Blend ingredients thoroughly and press into 9 x 5-inch loaf pan. Microwave at 100% on High until internal temperature reaches 150°, approximately 13 to 15 minutes. Rotate once or twice. If more moisture is needed, chop small apple or 1/3 cup applesauce will help. Blend in salt or pepper or peppercorns if desired, before cooking.
Saute together the butter, carrots and chives, then add chicken broth and cans of potato soup. This all needs to simmer for awhile, then add Velveeta (cubed or grated), sour cream and water. Stir and simmer until cheese is melted and flavors are well blended. Extra potatoes, broccoli or noodles may also be added now. This makes a very good Cheese Soup.
Combine beef, 1 cup tomatoes, salt, cumin and pepper in a mixing bowl; mix well. Shape into two rolls, each about 7 inches long.
Mix dressing as directed. Cook pasta, drain and rinse. Combine with all other ingredients. Keeps in refrigerator for days. You may add any combination of other vegetables you wish.
Mix together cream cheese, chilies, garlic salt and salsa. Unroll crescent rolls; separate into rectangles. Press or pinch seams. Spread mixture on crescent rolls. Roll and freeze until firm to cut. Slice about 5 per roll. Bake at 375° for 10 to 20 minutes.
Mix ingredients together. Put in muffin tin and bake for 25 minutes at 350°.
Mix the first 4 ingredients in a pan and cook on low heat until thickens. Cool. Add the pineapple chunks, mandarin oranges, peaches, marshmallows and cherries. Fold whipped cream into above. Freeze or refrigerate 12 hours before serving.
Mix cake as directed on package. Fill cupcake papers 2/3 full. Cream the cream cheese with sugar. Beat in egg and salt. Stir in chocolate chips. Drop by rounded teaspoon into each cupcake. Bake as directed on cake mix.
Blend margarine, cheese and flour together. Make into bite size biscuits. Sprinkle with paprika. Bake on greased cookie sheet 5 minutes at 400°. Makes approximately 35.
Trim excess fat from roast; tie if necessary. In oven going Dutch oven, brown on all sides in hot oil. Sprinkle with salt and pepper. Add sliced celery, onion, sliced carrot, tomatoes, 1/2 cup water and gravy base. Bake, covered, at 325° for 2 hours.
Preheat oven to 400°. In medium bowl, beat eggs slightly. Add corn syrup, salt, vanilla, brown sugar and butter. Mix well. Stir in nuts. Pour into unbaked pie shell. Bake 15 minutes. Reduce heat to 350° and bake an additional 30 to 35 minutes or until edge of filling seems set. Let cool completely on wire rack. Just before serving, decorate around edge with rosettes of whipped cream.
Put cookies in blender. Cream the cream cheese, butter and sugar. Set aside. Blend milk and pudding. Let set, then fold in Cool Whip. Then blend in cream cheese mixture.
Rinse chicken and flatten slightly. Place 1/4 of ham slices and 1 slice of mozzarella cheese on each breast and roll each jelly-roll style, tucking in ends. Combine remaining ingredients, dampen chicken rolls with a little water, and roll in bread crumb mixture. Coat well. Place in baking dish, uncovered, in 350° oven about 30 minutes until chicken is completely done. Makes 4 servings.
Process peppermint candy in blender or food processor until it is a fine powder and set aside. Break bark into pieces and place in large microwave-safe bowl. Microwave at 50% power, uncovered, for 5 to 6 minutes, until bark pieces are soft. Check and stir after 3 minutes. Add candy to melted bark and stir well. Spread onto waxed paper 1/4-inch thick. Cool until hardened. You may have to place it in refrigerator. Break into pieces and store in airtight container.
Melt margarine and stir in taco mix, salsa, sugar and salt. Roll each	drumstick in mix and then in the corn chips to coat. Bake in 12-inch Dutch oven for 1 1/2 hours. Replenish coals if needed.
Brown hamburger in oil over medium heat. Add all other ingredients except rice. Cook on low for 1 hour, then add rice. Cook until rice is done. Add more water or tomato juice, if it is too thick. V-8 juice may be substituted for liquid. Makes 6 servings. Can be frozen. I make mine thick.
Put water on to boil separately for the noodles. While it is heating, slice beef into thin strips. Melt the margarine in a skillet or wok. Coat the skillet using a pastry brush. Brown half of the strips at a time for 3 to 4 minutes. Set aside in a bowl. Saute the mushrooms in the same skillet until tender. Set the mushrooms aside with the beef strips. Add the wine, water and bouillon to the skillet. Bring the mixture to a boil and boil gently for 3 minutes.
Melt butter in large pan. Mix together flour, sugar, and milk. Pour over butter. Put fruit on top. Sprinkle with 3/4 cup extra sugar. Bake one hour at 350 degrees.
Bake 2 crescent roll packages; press in cookie pan. Bake at 350° for 12 minutes; cool. Mix cream cheese, mayonnaise and dressing mix. Spread on cooled crust. Top with chopped cauliflower, broccoli and green, red and yellow peppers.
Prebake pie crust about 5 to 10 minutes. Mix eggs and remaining ingredients. Whip with wire whisk or mixer until thoroughly mixed. Pour into prebaked pie crusts. Bake at 325° for 30 to 40 minutes. Done when liquid is on top and pie splits and browns. It will feel firm. Makes 2 pies. One cup ham could be substituted for spinach and bacon.
Cream part of the sugar into the butter and salt. Add vanilla. Gradually add the rest of the sugar alternating with the milk until desired spreading consistency is reached.
Stir flour, soda, spices and salt together. Cream shortening and sugar thoroughly. Add eggs, beating until light. Alternately add flour mixture and sour milk. Beat well after each addition. Pour batter into greased 8-inch square pan. Bake at 350° for 1 hour or until done. Makes 6 to 8 servings.
Cook beans with ham bone using all of the water. Cook until beans are soft. Add rest of ingredients. More ham can be added. Put in jars and process in pressure canner for 1 hour for quarts and 50 minutes for pints.
Mix together and marinate 1 hour or longer. Bake at 350° for 2 hours or until tender. Baste often.
Preheat oven to 375°. Spray a 9 x 13-inch pan with Pam. Spread peaches evenly on bottom of pan. Sprinkle cake mix on top of peaches, then sprinkle sugar on cake mix. Use a fork and lightly mix sugar into cake mix. Then pour melted butter or margarine evenly on top. Bake at 375° for 40 to 50 minutes.
Break the bread into small pieces and place in large bowl. Add other ingredients and mix well. Chill and serve as light lunch or as a salad.
Wash and trim broccoli. Cut off Florets in mixing bowl. Shred stems. Mix all ingredients together.
In a 9 x 13-inch pan, spread the cream cheese (after softened), then spread refried beans, then Hormel chili and empty whole bag of cheese over top. You can microwave until cheese is melted on top or broil in oven for 15 minutes (approximately) until cheese on top is brown. Serve with any type of tortilla chips.
Mix all ingredients together. Cook until done, about 2 hours, on low heat. Pour into jars while hot and seal.
Combine flour, soda, salt and sift; set aside. Cream sugar, shortening and beat in	egg and vanilla. Add flour mixture and mix well. Add nuts and make into a roll; chill. Slice and bake at 350° until done.
Preheat oven to 350°. Beat egg whites until creamy, then gradually add sugar. Beat until stiff, so the mixture stands in peaks. Stir in chips, nuts and vanilla. Mix, but do not beat.
Measure liquids together. Same for salt and soda in flour, then put into liquids to mix. (I sour milk day before with vinegar.) I also roll small balls. Roll in sugar. Flatten with fork. Bake in 350° oven for 10 to 12 minutes on ungreased pan.
Cook macaroni; shred cheese. In casserole dish, layer macaroni, cheese, salt and pepper three times. In small bowl, beat egg and milk; pour over casserole. Bake in 350° oven for 45 minutes with lid on. Bake for another 15 minutes with lid off.
Melt butter in nonstick pan. Dissolve brown sugar in butter until sticky thick. Add orange juice and heat through. If too thick, add some of yam syrup. Add yams after coating is right. Heat through, approximately 1/2 hour.
Sift dry ingredients together. Cream Crisco, margarine and sugar until creamy. Add eggs, one at a time, beat well after each. Add milk and dry ingredients alternately. Beat well. Add vanilla and lemon extract. Blend well. Bake in a 10-inch tube pan at 325° until done, about 1 1/2 hours in my oven.
Mix cereals thoroughly. Slice the banana. Pour on milk. Serves two people. Can be eaten with coffee and one cup of orange juice.
Mix Bisquick and cheese and drop on baking sheet. Melt butter with garlic powder and parsley and brush over the top before and after baking. Bake at 450° for 9 minutes.
Mix first three ingredients. Sift dry ingredients thoroughly. Stir in nuts. Pour into loaf pans. Bake at 350° for 1 hour or until done.
In an 8 x 8-inch square baking dish, put ground meat on bottom. Pour can of soup on top of meat. Pour dissolved bouillon cube over soup. Place Tater Tots on top of soup. Bake at 400° for 1 hour.
Mix and serve with fruit (sliced apples, strawberries, grapes, bananas, kiwi, etc.).
Mix well; heat slow and cook until thick the milk and cream cheese. Layer chicken, broccoli and 1/2 the sauce. Repeat and top with Parmesan cheese. Bake at 350° for 25 to 30 minutes.
Mix together the boiling water and jello. Cool, then add the buttermilk and cranberry sauce. Mix real good and add nuts or whatever you wish. Keeps real good.
Preheat oven to 350°. Grease and flour two 9 x 5-inch loaf pans. Combine brown sugar and oil in a large bowl and beat well. Mix buttermilk, egg, vanilla, baking soda and salt in a small bowl. Add to brown sugar mixture. Blend thoroughly. Gently fold in flour, rhubarb and nuts. Divide batter evenly between prepared loaf pans.
Line pie pan with crust. Slice 1/2 stick of oleo on bottom crust. Mix together sugar and flour and put 1/2 of this mixture over oleo. Peel and slice enough tart apples to fill bottom crust heaping full. Cover apples with remaining flour and sugar mixture. Slice remaining 1/2 stick of oleo over top of sugar and flour. Cover with pie crust. Bake at 425° for 10 minutes, reduce heat to 350° and bake for 25 to 30 minutes longer. Can mix cinnamon with flour and sugar, if desired. Makes 9-inch pie.
Cook together juice, eggs, sugar and cornstarch until thick. Cool slightly and add vanilla. When cold, fold into whipped cream and pour over mixed pineapple, nuts, marshmallows and bananas.
Put all ingredients except evaporated milk into crock-pot. Cook on low 10 to 12 hours (high 3 to 4 hours). Use mixer to mash ingredients. Stir in milk during last 1/2 hour. Serve with bacon bits, croutons and shredded Cheddar cheese.
Chop the vegetables; cover with salt and let stand overnight. In the morning, drain and press in a cloth to remove all liquid. Add the sugar, vinegar and spices; simmer until clear. Seal in clean, hot jars.
Fold rice into whipped cream. Fold in remaining ingredients. Chill 2 hours. Garnish with cherries and almond slivers, if desired, or leave plain. Serves 10.
Finely grate the cheese. Mash the pimento. Add mayonnaise and blend thoroughly. Sprinkle with sugar. Yields 1 1/2 to 2 quarts.
Mix all ingredients in large saucepan over medium heat, stirring constantly to avoid scorching. Cook until cheese is melted. Serve hot with plain tortilla chips.
In a large skillet cook beef, onion, celery, green pepper and garlic until beef is brown. Drain fat. Stir in chili powder and pepper; cook 1 minute. Add soup and green beans; bring just to boiling. Turn into an 8 x 1 1/2-inch round baking dish.
Wash beans and remove strings. Cover and cook in a small amount of boiling water 10 to 12 minutes or until crisp-tender. Drain well.
Brown meat. Add all in a tightly covered pot. Bake at 250° for 6 hours.
In a medium saucepan, cook fresh or frozen carrots covered. Cook until tender. Drain. Remove from pan. Mix all together onions, juice, honey, butter, cornstarch and soy sauce. Cook until tender.
In large pan combine first four ingredients. Cook on high heat 5 minutes, stirring often. Add butter and pecans. Cook for 5 minutes or until soft ball is formed. Remove from heat and beat until thick. Drop by teaspoon on wax paper.
Cook apple slices in maple syrup over low heat until tender. Cool. Sift flour, salt, baking powder and spices. Combine melted butter with water. Stir in dry ingredients and apple mixture. Mix well, then add beaten egg. Stir lightly to blend. Pour into greased and floured 9 x 11-inch pan. Bake at 375° for 30 minutes or until done.
Peel and slice peaches. Add lemon juice and 2 tablespoons sugar. Let stand while preparing other ingredients. Whip cream and add 2 tablespoons sugar and vanilla. Fold together cake pieces, whipped cream and peaches.
Mix Kool-Aid, sugar and jello in the 4 cups of hot water. Add pineapple juice and cold water to mixture. Divide into 2 portions and freeze in large plastic containers for 24 hours or longer. Remove from freezer 1 hour prior to serving. Chop to slushy consistency. Add ginger ale. Can be stretched with additional ginger ale. Yield: 150 (4 ounce) servings. Variation: Substitute strawberry Kool-Aid and jello.
Preheat oven to 350°. Beat eggs slightly and melt butter. Mix all ingredients together. Put in an 8 to 9-inch unbaked pie shell. Bake 25 minutes, or until firm. Best when served with ice cream!!!
Brown ground beef in large pot. Chop onions and add to ground beef. Add all ingredients. Cook all ingredients on low temperature for approximately 1 hour.
Brown chicken in 3 tablespoons of butter. Arrange pieces in casserole dish. In skillet, lightly saute onion and mushrooms. Stir in bouillon cube and other seasoning and spread over chicken. Bake for 20 minutes at 350 degrees. Heat remaining butter in skillet, stir in flour and orange juice. When smooth and thickened pour over chicken and bake an additional 35 minutes, covered.
In saucepan, blend ingredients. Heat. Stir occasionally. Makes 1 1/2 cups sauce. Serve over cooked shrimp. Add mushrooms and peas, if desired.
Mix Jell-O as directed on box; drain pineapple (save juice). Mix pineapple and nuts to Jell-O. Chill until set. Mix Dream Whip as directed on box. Add cream cheese and whip until smooth. Pour over Jell-O.
Put the soup bones in a heavy saucepan. Add the shredded cabbage and water. Add the tomatoes, onions, apple and raisins. Add the lemon juice, brown sugar, salt and pepper. Stir. Bring to a boil; reduce heat and simmer for 1 1/2 hours, stirring occasionally. Makes 6 to 8 servings.
Cut up beef tips into 1-inch cubes and place in crock-pot. Mix 7-Up with soups and pour over beef. Cook on low all day (8 to 10 hours). Serve over rice or noodles.
Bake 1 hour at 350°. Cover in foil for first 1/2 hour.
In medium bowl, stir all ingredients together except vegetables. Cover and refrigerate at least 3 hours. Serve with vegetables. Makes 2 cups.
Break spaghetti into thirds and cook according to directions on package. Run cold water over it to cool.
Beat peanut butter and butter until smooth. Beat in confectioners sugar until combined. Shape into 1-inch balls; place on waxed paper lined baking pan. Refrigerate until peanut butter mixture is firm, approximately 1 hour. In a microwave-safe bowl, melt chocolate chips and oil. Stir well. Dip balls into chocolate. Return to baking sheet. Refrigerate for at least 30 minutes more. Makes 5 dozen.
Melt margarine with sugar. Add pineapple and nuts. Stir. Chill. Place 1 tablespoon mixture in center of cookie. Layer cookies and mixture to 4 cookies with cookie on top. Freeze 2 hours. After frozen, frost with Cool Whip. Add coconut and garnish with cherries.
Mix all ingredients together and put in baking dish. Cover with crushed potato chips. Bake at 350° for 30 minutes.
Make up Kool-Aid as usual. Add other ingredients. Serves 50 to 75.
Beat shortening and butter together until smooth, then add all other ingredients together. Beat until smooth, then add 3 1/2 cups flour. Add chips and nuts. Grease cookie sheet. Bake at 350° for 10 minutes (no longer).