HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix Jell-O. Let cool. Cook sugar and pineapple 3 minutes. Put into Jell-O and let cool; start to gel. Grate cheese, then mix in Jell-O and add nuts. Fold in whipped cream. Chill until firm.
Put 1/2 bread in a 9 x 13-inch baking pan. Cover with cubed cream cheese. Add rest of bread. In a bowl, mix eggs, syrup and milk. Pour over bread and cheese. Refrigerate overnight. Bake at 375° for 45 minutes. Serve with maple syrup.
Drain fruit and reserve 1 cup liquid. Dissolve Jell-O in water and liquid from fruit. Add fruit. Let congeal.
Crumble cookies (dirt or sand) in food processor. Cream together cream cheese and sugar. Add pudding mix and milk. Mix until firm. Fold in Cool Whip. Layer cookie crumbs and mixture in clean sand buckets, starting with cookies, ending with cookies.
Brown and drain beef. Cook and drain noodles. Mix everything together, adding green peas last. Bake at 350° for 20 to 25 minutes.
In microwave dish, stir together all ingredients, except almonds. Cover and cook on High for 12 to 14 minutes or until carrots are tender. Sprinkle with almonds before serving.
The peppers and vinegar equals 6 cups. Boil the peppers, vinegar and sugar to about jelly temperature. Add the Certo liquid. Return to boil for 3 minutes. Fill jars and seal.
In a medium bowl, sift together flour and salt. Dribble oil over flour. Mix with flour until oil and flour are mixed. Dribble water over this mixture. Stir to form smooth ball. Dampen work surface. Put large wax paper down. Put dough on this. Cover with another piece of wax paper. Roll out. Remove wax paper. Shape in pie plate. Prick holes in shell for cream pies. Bake for 15 to 20 minutes in a 425° oven.
*If frozen coconut is sweetened, I use only 1 1/2 cups sugar.
In a saucepan or kettle of your choice, run enough tap water sufficient to accomplish your need. Place on the burner of your choice. If you wish to boil water fast, open temperature knob wide open. Although it will also boil on a lower setting, this all depends on how much time you have. Good luck and have a nice day.
Grease a 9 x 13-inch pan. Mix all the ingredients together and put in prepared pan. Bake at 350° for 1 to 1 1/2 hours (until bubbly).
Chill ingredients and mix approximately 15 to 30 minutes before serving. Serves approximately 50.
Combine dry ingredients, then add orange juice, oil and egg. Mix well; drop by teaspoon on ungreased cookie sheet. Bake for 15 to 20 minutes at 375°. Makes 32 cookies.
Mix Jell-O, water and pineapple. Let cool until mixture begins to set. Add blueberry pie filling. Let mixture congeal. Mix sour cream, cream cheese, sugar and vanilla. Blend well. Top congealed mixture. Top with chopped nuts.
Blend in a blender the Ranch Style beans and peppers (no seeds). Add more peppers if you want it hotter. Put on stove and simmer, stirring so as not to burn. Add grated Velveeta cheese. When hot, put in fondue pot for 1 1/2 hours before serving. (Start with 1/2 pound cheese; add more if needed.) Serves 12.
Preheat over to 375°. Combine first seven ingredients in large mixing bowl and stir. Place mixture in single layer in baking dish; bake until potatoes are fork soft (approximately 45 minutes), stirring every 20 minutes. Remove from oven and sprinkle with Feta cheese over top.
Mix together milk, sugar and salt. Add yeast. Stir in eggs and add shortening. Add flour. Knead dough until elastic. Put in greased bowl and let rise until double, 1 1/2 to 2 hours. Punch down. Turn over in bowl and let rise about 30 to 45 minutes. Roll dough to about 1/2-inch thick and put on cookie sheet. Let rise about 30 minutes. Punch holes in dough, but not all way through. Sprinkle with brown sugar, cinnamon and about 1/2 can condensed or evaporated milk. Bake at 350° for 25 to 30 minutes.
Combine rice and water. Cook on medium heat for 10 minutes. Add 4 cups milk, raisins, sugar and salt. Cook slowly for about 25 minutes. Stir frequently. When rice is very tender, add egg yolks mixed with remaining 1/4 cup milk. Stir constantly. Stir until slightly thick and mixture coats spoon. Remove from heat. Add vanilla and butter; cool. Dust with nutmeg when serving. Makes lots. Serves 4 to 6.
Melt oleo in pan. Add peaches. Beat together milk, sugar and flour. Pour over peaches. Bake at 325° for about 45 minutes.
Cream sugar, shortening and margarine. Add eggs, one at a time. Mix well. Sift dry ingredients together 3 times. Alternately add milk and dry ingredients to sugar mixture 3 times. Add vanilla last. Bake at 325° for 80 to 90 minutes or until done.
Whisk together soups and wine. Add beef and mushrooms. Cook 3 hours in 300° to 350° oven or cook in crock-pot 5 to 6 hours on low. Serve over egg noodles.
Very simple. Just mix all ingredients up and chill for 1 hour before serving. This is a great dip for fresh vegetables, such as cauliflower, celery, carrot sticks and squash.
Preheat oven to 350°. Grease Bundt pan. Cut each biscuit into quarters (easiest with scissors). Combine 3/4 cup sugar and 1 tablespoon cinnamon. Coat each quarter piece in mixture. Place in Bundt pan evenly. Add nuts and raisins, intermittantly. Boil 1 cup sugar, butter and cinnamon. Pour over biscuit pieces evenly. Bake 35 to 40 minutes. Watch closely to avoid burning. Turn out of pan immediately. Happy picking!
Wash, slice and cook squash until it breaks apart easily with a fork. Drain. Add beaten egg, onion, crumbled crackers, margarine and sausage which has been broken in pieces, fried and drained. Mix well. Top with Velveeta slices or 2/3 cup shredded Cheddar. Bake in regular oven at 350° until bubbly. Do not cover.
Heat oven to 350°. Grease a square pan. Mix all ingredients. Beat 1 minute. Bake for 35 minutes.
Saute and drain ground meat and onion. Add other ingredients and simmer for about 30 to 45 minutes. If desired, serve with Fritos and grated cheese.
Pour boiling water over dates and baking soda. Let stand while mixing other ingredients. Add all together. Bake at 350° for 35 minutes in a 9 x 12-inch pan.
Mix well. Refrigerate in covered bowl for 3 days. Mix daily. On fourth day, shape into 5 logs. Place on broiler pan. Bake at 160° for 8 hours. Wrap in Saran and foil. Keeps in refrigerator a month or can be frozen indefinitely. Slice to serve. (Do not substitute on ingredients.)
Rinse beans. Place in large pot. Cover with water. Add salt and soak overnight. Drain. Add 2 quarts water and ham or sausage. Simmer for 2 1/2 or 3 hours. Add onion, garlic, chili powder, tomatoes and lemon juice. Simmer 45 minutes. Add salt and pepper, if desired. Yields 2 quarts.
Pour peaches and syrup into a 2-quart baking bowl or pan. Cut peach slices into small pieces. Mix flour, sugar, melted margarine and milk together in another bowl. When mixed together smooth, pour into baking bowl with peaches and stir together. Put into oven and bake at 350° for 35 minutes or to golden brown. Take out and cool.
Cut chocolate block(s) into small pieces. Put a few pieces into a bowl. Melt the chocolate in the microwave on Low; stir periodically as it is melting. Monitor chocolate carefully; it takes just a few minutes to melt it. Remove bowl of chocolate from microwave. Dip ingredients into chocolate, one at a time, and place them on cookie sheets covered with wax paper. Place in refrigerator for a few minutes to harden chocolate. Items may be covered with chocolate totally or half-way. Continue melting chocolate and dipping items until desired amount is achieved. Great for parties!
Combine flour and salt in mixing bowl. Add shortening. With cool fingertips, work into flour to make fine crumbs. Combine egg, vinegar and water; stir to mix, then add to crumbs and stir with a fork to mix. Divide dough into 4 parts (makes enough for 2 double crust pies). Roll out each portion on lightly floured board.
Melt cheese, mayonnaise and butter over low heat. Add beaten egg and chopped pimentos. Stir constantly until cheese is completely melted and mixed thoroughly. Keep refrigerated.
Layer 1 package of rolls in 9 x 13-inch pan. Blend cream cheese and sugar together. Spread over rolls. Put 2nd package of rolls on top of cream cheese. Dot with butter. Bake 20 to 30 minutes at 350°.
Preheat oven to 350°. Dissolve gelatin in boiling water and set aside to cool. Mix together sugar and oil. Add eggs, one at a	time, beating well after each addition. In separate bowl mix together flour, baking powder and salt. Add flour mixture alternately with gelatin mixture to egg mixture, beginning and ending with dry ingredients. beat well after each addition. Stir in lemon	juice,	lemon peel and lemon extract. Pour batter into	greased and floured 10-inch tube pan. Bake 1 hour without opening door.
Combine flour and salt. Pour buttermilk and oil into flour mixture; stir until you can handle it. Pour out dough onto a floured surface. Knead a few times. Roll out, cut and put in greased pan. Turn each biscuit so both sides are covered with oil. Bake 20 to 25 minutes or until done.
Mix flour, salt and baking soda. Set aside. Mix margarine and peanut butter. Add both sugars. Mix well; add eggs and beat well. Stir flour mixture into peanut butter mixture. Drop dough from a teaspoon onto baking pan. Flatten with fork. Bake at 375° for 10 to 15 minutes.
Preheat oven to 350°. Cook noodles, drain and return to pot. Stir in tuna, sour cream, milk, mushrooms, salt and pepper. Pour into ungreased 2-quart casserole dish. Mix bread crumbs, cheese and margarine. Sprinkle over casserole and bake uncovered 35 to 40 minutes or until bubbly.
Sift together flour, soda and salt. Cream butter and both sugars. Add egg and vanilla, beating until fluffy. Gradually add dry ingredients to creamy mixture. Add candy and nuts, if desired. Drop by spoon on slightly greased pan and bake for 7 minutes at 350°.
Mix all ingredients in a medium-size serving bowl. Cover and refrigerate at least 1 hour before serving.
Pour pie filling into 9 x 12-inch glass dish and spread evenly. Add all other ingredients, one at a time, in order, spreading each evenly without mixing. Bake at 325° for 1 hour.
In a large baking pan, melt the margarine and stir in the honey. Stir in oats, sunflower seeds and cinnamon and bake in a preheated oven for about 15 minutes. Stir several times. Stir in wheat germ and bake 10 minutes longer or until the mixture is lightly browned. Remove mixture from oven, stir in raisins and cool completely before transferring to a storage container.
Brown chops in hot fat. Season with salt and pepper. Drain off excess fat. Combine remaining ingredients. Pour over chops. Cover and bake in moderate oven at 350° for 45 to 60 minutes or until chops are done. Serves 6.
Mix all ingredients; shape into balls. Grease cookie sheet or pan and bake in 300° oven for 20 to 25 minutes. Remove from pan while hot (reshape into balls).
Put one sliced onion in bottom of crock-pot. Add meat, cloves and water. Cook overnight on low. Remove meat from bone and return meat to crock-pot, adding barbecue sauce. Cook additional 2 hours on low, stirring occasionally. Serve from crock-pot onto large buns.
Roll and cut out. Bake at 500° until brown. Makes 10 large biscuits. Each contains 85 calories and 0 fat.
Heat oven to 350°. Cook macaroni in 6 cups boiling water, salted (4 teaspoons), 8 minutes and drain. Cook and stir ground beef, celery and onion until beef is light brown; drain. Stir in seasoned salt and pepper. Grease baking pan 9 x 9 x 2-inch or baking dish 11 3/4 x 7 1/2 x 1 1/3-inch. Spread macaroni in pan; top with beef mixture. Beat sauce mix and remaining ingredients (sauce mix will be slightly lumpy); pour over beef mixture. Bake uncovered until knife inserted in center comes out clean, 40 to 50 minutes. Let stand 5 minutes before serving. Makes 6 to 8 servings.
Cook macaroni until done. Rinse and drain well. Add onion, pepper and tuna; mix well with salad dressing. (Use more salad dressing, if needed.) Sprinkle with paprika. Keep in refrigerator.
Mix all ingredients and chill 1 hour. Heat in oven at 450° until cheese is bubbly. Serve with rye bread.
In a saucepan, combine water, 1/2 cup sugar and salt. Cook for 5 minutes; cool. In blender container, combine mangos and cream. Cover; blend until smooth. Stir in cooled syrup and lemon juice. Freeze in one 6-cup or two 3-cup freezer trays until partially frozen.
Combine first 5 ingredients and cook, stirring, until sugar is dissolved. Let cool and pour over vegetables. Let stand overnight in refrigerator. This can be frozen.
Place chicken in Tupperware dish. Mix all other ingredients and spread on the chicken. Cover and refrigerate 2 to 4 hours. Then grill, broil or bake.
Mix together pie mix, eggs and milk. Pour into greased 13 x 9 x 2-inch pan. Sprinkle cake mix over this mixture. Slice 1 stick butter over top of cake mix. Add 1 cup crushed pecans and 1/2 cup whole pecans. Slice remaining stick of butter over pecans. Bake at 350° for 1 hour and 15 minutes. Serve at room temperature.
Pat out chicken breasts with mallet. Sprinkle with garlic. Put cream cheese on each breast. Put mushrooms over cream cheese. Roll chicken breasts. Wrap each roll with bacon. Sprinkle with bread crumbs. Put in greased dish or pan. Bake at 350° for approximately 45 minutes.
Mix together and press firmly into 9 x 13-inch pan. Bake 15 minutes at 350°. Cool completely.
Cook pasta according to package directions; drain. Melt butter in a Dutch oven over low heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk; cook over medium heat, whisking constantly, until thickened and bubbly. Stir in 2 cups cheddar cheese and next 3 ingredients. Stir in pasta. Spoon mixture into a lightly greased 13-inch by 9-inch baking dish. Top with remaining 1 cup cheddar cheese, and sprinkle breadcrumbs over cheese. Bake casserole at 350° for 30 minutes, or until hot and bubbly.
In a small bowl combine brown sugar, 2 tablespoons butter and corn syrup. Cook on 100% power for 1 to 2 minutes or until butter is melted and brown sugar is dissolved. Stir to combine. Evenly divide mixture among six (6-ounce) custard cups; set aside.
Scrub potatoes. Slice each into 3 or 4 slices. Between each potato slice, place a 1/4-inch slice of onion. Place each potato and onion on a double thickness of heavy duty aluminum foil. Sprinkle with salt, pepper and dill weed. Dot with butter. Wrap tightly. Place in a 400° oven for 1 1/2 hours. Turn once or twice during cooking.
Scald milk and pour it over sugar, salt and shortening. Dissolve yeast in lukewarm water. Add beaten eggs. When milk has cooled to lukewarm temperature, add the yeast and beaten eggs. Beat well. Add flour gradually, beating well. Knead lightly, working in just enough flour so that dough can be handled. Place dough in greased bowl; cover and let stand in warm place 2 hours.
Mix ingredients together and pour into 9 x 13 greased cake pan. Bake at 350° for 30 to 35 minutes or until done.
Heat milk, oleo and corn until warm. Add beaten eggs and rest of ingredients. Pour into greased casserole. Bake at 350° for 45 minutes.
Boil potatoes with peelings on. Drain when done; while slightly warm, remove peelings. In large bowl, slice potatoes thin; grate the hard-boiled eggs and add to potatoes. Add diced celery and onion; add salt and pepper. Toss lightly. Then in a separate bowl add mayonnaise, sugar, oil and mustard. Mix well; pour over potato. Mix well; sprinkle with paprika.
Cook noodles while browning meat, onion and bell pepper; drain. Mix chili powder, mashed tomatoes and Ro-Tel and add to meat mixture. Add noodles and corn and let simmer. Into a large baking dish, put a layer of meat mixture, then cheese layer alternately, until all is used, leaving enough cheese to put on top. Put in oven until cheese is melted on top.
Stir together brown sugar, honey, vanilla and margarine. Add oatmeal and pecans. Stir very well. Press into a jelly roll pan. Bake 10 minutes at 425° to 450°. Score lightly with silver knife as soon as removed from oven. Let cool slightly before cutting. Cool almost completely before taking from pan. I cut into 72 small squares. You may use any kind of nuts, chopped.
Cut chicken cutlets (breast) into bite size pieces. Melt butter. Saute garlic, oregano, garlic powder and salt until garlic is soft (simmer). Use more or less garlic to taste. Put chicken in and saute.
Mix all ingredients together. Roll out onto a floured surface. Cut into biscuits and place onto a greased baking sheet. Bake at 400° for 10 to 12 minutes.
Place pretzels in bottom of 9 x 13-inch baking dish. Melt butter with sugar and pour over pretzels. Bake at 400° for 10 minutes. Cool. Blend remaining ingredients. Pour over pretzel crust. Top with pie filling. Refrigerate.
Mix all of the ingredients (except the mushrooms) in a Corning Ware dish. Cover and bake at 325° for 3 hours. After 2 hours, add the whole mushrooms and bake for the additional hour.
Stir and cook chicken in skillet until lightly browned. Add green pepper, onion, celery and sausage. Cook until vegetables are just starting to become tender. Stir in tomatoes and water, bringing to a full boil. Slowly stir in Tabasco sauce, rice and salt. Cover. Remove from heat; let stand for 10 minutes.
Cook onion and garlic over medium heat in olive oil until tender. Stir in tomatoes, paste, parsley, seasonings and sugar; simmer gently about 3 hours, adding meatballs and sausage (if desired) during the last hour. Serve over spaghetti. This recipe serves 6.
Preheat oven to 500°. Salt and pepper the roast. Insert garlic cloves in small slits. Put roast in oven for 5 minutes per pound. Turn off oven and leave roast in oven until ready to slice. Do not open oven after putting roast in.
Mix vanilla pudding, milk and sugar. Fold in Cool Whip. In a 9 x 9-inch pan, layer graham crackers, half of mixture, graham crackers, mixture and graham crackers. Frost with chocolate frosting. Jell for about 4 hours.
Combine first 4 ingredients; beat until creamy. Blend in pecans. Roll into balls the size of walnuts, using additional powdered sugar on hands in rolling balls. Melt chocolate and paraffin in top of double boiler over low heat. Dip balls into chocolate mixture, one piece at a time, holding each with a toothpick. Drop onto waxed paper.
Cook noodles as directed and set aside. Heat oven to 350°. Brown ground beef, onions and garlic. Drain. Stir in parsley, salt, basil, oregano, fennel seed, anise and tomato sauce. Simmer 10 minutes, stirring occasionally.
Combine egg, sweet potatoes, sugar, butter and shortening in a mixing bowl; mix well. Stir in enough flour to make a soft dough. (Dough will be softer than regular biscuit dough.) Turn out on a floured surface; knead lightly a few times. Roll to 1/4-inch thickness; cut with a 2-inch biscuit cutter. Place on an ungreased baking sheet and bake at 350° for about 15 minutes. Yields about 16 biscuits.
Cook first 3 ingredients for 15 minutes in a covered pan. Add salt and sugar. Cook 30 to 40 minutes (or until golden brown) over low heat. Blend in flour and cook for 3 minutes. Blend in boiling beef broth. Add vermouth and salt and pepper to taste. Simmer 30 to 40 minutes. Serves 8 to 10.
Mix and pour into casserole dish. Cover with bread crumbs. Bake 30 minutes at 350° until brown and bubbly.
Combine all ingredients. Mix well. Refrigerate 24 hours. Mix well again and refrigerate 24 hours. Make short rolls and place in broiler pan and bake 5 hours at 200°.
Fry in bacon fat onion, green pepper and mushrooms. Fill potatoes with onion and mushroom mixture and top with bacon and cheese. Warm in oven, if needed. Very delicious!
Put the basil, garlic, pine nuts and Parmesan cheese in a blender or food processor. Turn the machine on and drizzle in the lemon juice. Continue to puree until a smooth paste is formed. Makes 3/4 cup pesto. Fat per 1/2 tablespoon = 1.1 grams. Calories per 1/2 tablespoon = 14.
Preheat oven to 400°. Grease baking dish lightly with oil. Place fish, flesh side up, in greased baking dish. Sprinkle with salt and pepper. Spread mixed vegetables over fish. Place onion and tomato slices over vegetables. Sprinkle lightly with salt and pepper. Top with bacon. Bake for 30 to 45 minutes or until fish flakes easily. Yields 4 servings.
Cream butter and sugar together. Add eggs, extract and milk; blend well. Sift or stir together dry ingredients; blend in. Chill dough, if necessary. Roll out on floured board or surface; cut into desired shapes. Decorate as desired; bake on an ungreased cookie sheet in a 375° oven for 10 to 12 minutes, or until edges just start to turn golden. Remove to a rack to cool.
Core and slice (do not peel) the apples and put into a baking dish. Sprinkle with sugar and dot with butter. Add cinnamon, if desired. Bake, covered, at 375° for 30 to 40 minutes until apples are tender and juicy.
Combine flour, margarine and 1 1/2 cups sugar in a bowl. Beat egg yolks; add to mixing bowl along with milk and lemon peel. Mix well. Add lemon juice. In another bowl, beat egg whites until stiff, slowly adding remaining 1/2 cup of sugar while beating. Fold into batter. Pour into a 2 quart greased baking dish. Place in a shallow pan of hot water and bake at 350° for 55 to 60 minutes. Serve warm or chilled, dusted with confectioners sugar. Yield: 6 to 8 servings.
Blend cake mix, soda pop and eggs until moistened. Beat as directed on package. To deepen color, add food coloring as desired.
In a large bowl, combine all ingredients, coating well. If salad is dry, add more mayonnaise. Serve as a sandwich or as a salad on a bed of lettuce.
Brown ground beef; drain. Mix remaining ingredients together. Bring to a boil. Reduce heat and simmer for at least 15 minutes. Serve.
Blend Crisco with sugar and eggs. Beat until fluffy. Add lemon. Sift dry ingredients. Add alternately with milk. Blend well. Bake in 3 layer pans 20 to 25 minutes at 350°. Cool cake.
Mix first 3 ingredients together (cucumbers, lime and water). Soak 24 hours. Stir occasionally. Rinse well. Cover with cold water. Soak 3 hours. Drain. Mix remaining ingredients and cover cucumbers with mixture. Soak overnight. Add green food coloring. Boil 35 minutes in jars. Seal while hot.
Preheat the oven to 375°. Mix milk with torn bread; stir until bread is soaked in milk before adding to meat loaf. In large bowl, mix all ingredients and form into loaf. If too much liquid, add more crushed crackers. Cover entire loaf with catsup. Add a tiny bit of water around loaf if using extra lean ground chuck. Bake at 375° for about 45 minutes. Cut through center of loaf or even slice entire loaf to ensure even baking and let bake another 20 minutes. Ovens vary so check after 15 minutes.
If lamb or beef is in large chunks, cut into bite size pieces. Quarter the potatoes. Cut the carrots into 2-inch sections. In large saucepan, combine 2 1/2 cups of the broth, the tomato paste, garlic, bay leaf and pepper. Add the pearl onions; bring the mixture to a boil over medium-high heat. Add lamb or beef, potatoes and carrots; return to a boil. Reduce the heat to medium-low; cover and simmer until the vegetables are tender, about 20 minutes.
Cut potatoes in lengthwise wedges. Place in 2 shallow baking pans, cut side down. Mix remaining ingredients together and brush over potatoes. Bake at 375° for 45 minutes or until potatoes are golden brown and tender, brushing occasionally with oil mixture.
Cook onion and pepper in butter until tender. Blend in flour and milk. Cook, stirring constantly, until smooth. Add salt, 1/2 cup cheese, turkey, mushrooms, peas and pimiento. Alternate layers of sauce with cooked, drained spaghetti in a greased 2-quart casserole. Sprinkle with remaining cheese. Bake in 400° oven 20 minutes.
Mix the chicken, soup, peas, onion, milk, salt and pepper together. Melt the butter. Add the herb seasoning mix. Line baking dish with 3/4 of this. Add the other mixture. Sprinkle rest of seasoning mix on top. Bake about 1 hour at 300°.
Prepare whipped topping with 1 cup of milk and vanilla as directed on package in large bowl. Add remaining 1 3/4 cups milk and pie filling. Beat at high speed for 2 minutes, scraping bowl. Spoon into pie shell. Sprinkle with toasted coconut. Chill.