HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add water to pineapple liquid to measure 1/2 cup. Soak unflavored gelatin in this. Dissolve cranberry sauce over low heat. When dissolved, add 2 cups water. Heat well. Dissolve cherry and unflavored gelatin mixture in hot cranberry mixture. Add pineapple, celery, nuts, etc. Put in dish and refrigerate.
Mix together and pour into 9 x 13 pan. Bake at 350° for 20 to 25 minutes.
Line two 8 x 8-inch pans with freezer wrap or foil. Allow enough extra wrap to fold over top. Dissolve gelatin in water. Stir in fruit liquid. Stir in cheese and fruits. Pour 1/2 of mixture into each pan. Chill until firm. Makes 12 servings, about 3/4 cup each.
Using a lasagne pan, shred lettuce and line dish. Layer in order: celery, onion, green pepper, green beans, salt and pepper. Combine mayonnaise and Blue Cheese. Spread over top. Sprinkle crumbled bacon over top. Refrigerate 8 hours. Keeps in refrigerator 1 to 2 days nicely.
In a large mixing bowl, stir together flour, oats, baking powder, cinnamon and salt. In a small mixing bowl, stir together eggs, milk, margarine and brown sugar. Add to flour mixture all at once. Stir just until blended. Pour 1 to 1 1/2 cups batter onto grids of preheated, lightly greased waffle baker. Close lid quickly; do not open during baking. Bake according to manufacturer's directions. When done, use a fork to remove waffle. Makes 4 waffles.
Cook squash and onion in salt water about 5 minutes. Drain well; set aside. Cook green pepper and ground beef until meat is no longer pink. Stir in rice. Blend eggs, soup, sour cream and seasoning and stir into meat mixture. Fold in squash mixture and turn into a greased, shallow 2-quart baking dish. Top with cheese. Sprinkle with paprika, if desired. Bake at 350° for 20 minutes or until hot and bubbly. Makes 6 servings.
Preheat oven to 350°. Grease an 8 or 9-inch square baking pan. Melt butter over low heat. Mix together cocoa and sugar, then stir in the melted butter. Add eggs and vanilla. Stir again. Now add the flour and salt; mix until smooth. Do not overmix. If you want to add chopped nuts, now's the time to do so. Pour mixture into the baking pan and spread evenly. Bake for 40 to 50 minutes or until the brownies begin to pull away from sides of pan or a toothpick comes out clean when inserted in the center of the brownies.
Flour stew meat. In a skillet, heat 2 to 3 tablespoons oil; brown stew meat. Transfer to a boiler. Add 1 large can chopped tomatoes, chopped onion and 1/2 cup water. Let simmer slowly. Chop carrots and potatoes. Add after stew has simmered 45 minutes. Then simmer 45 minutes more. Add salt and pepper to taste.
Mix pretzels, 4 tablespoons sugar and margarine in a 9 x 13-inch dish. Bake at 400° for 6 minutes.
Make thick white sauce: melt butter; slowly add flour. Stir often. Gradually add milk; when smooth add 2 cups grated cheese. Stir until cheese is melted completely.
Put all ingredients in ovenproof dish. Bake at 325° for approximately 20 minutes until bubbly. Take out of oven. Mix well. Serve with assorted crackers. Serves 12.
Combine sugar and water on high heat until sugar is melted. Add the raw peanuts. Continue cooking until sugar turns back to sugar. Pour onto cookie sheet and bake in a 250° oven for 1 hour. Stir once in a while to keep nuts separated.
Sift together in bowl the flour, sugar, salt and cinnamon. In saucepan, combine cocoa, margarine, shortening and water. Bring to a rapid boil and pour over flour mixture. Mix as soon as removed from heat. Mix well, then add eggs one at a time and beat well. Add buttermilk and baking soda. Bake in greased and floured pan as follows:
Cream shortening and sugar. Add eggs, 1 at a time, and mix well. Add vanilla and mix well. Add flour a little at a time and mix well. Roll out and cut into shapes or roll into small balls and pat thin. Place on greased cookie sheet and bake at 375° about 7 minutes.
Butter a 3-quart casserole. Layer as follows: rice, chicken, cheese (save 1 cup), zucchini and tomato. Mix sour cream, chilies, oregano, garlic salt, green pepper and onion in a separate bowl. Pour over layered casserole. Sprinkle with remaining cheese and parsley. Bake, uncovered, for 1 hour at 325°.
Gently simmer whole chicken or chicken breasts in salted boiling water just to cover 1 to 1 1/2 hours or until tender. Remove chicken, let cool. Remove skin, remove chicken from bone. Cook broccoli as package label directs. Drain and arrange in bottom of greased 8 x 10-inch oblong casserole.
Mix flour, baking powder, butter and 1 tablespoon sugar. Add enough milk to make stiff like pie dough. Roll out, put peaches on dough and sprinkle with cinnamon and sugar. Roll, cut and put dumplings in pan and pour dressing over.
Fry salt pork or bacon in heavy skillet. Add onions and saute until lightly browned. Add tomato paste and peas to the water; add the juice from the cans of peas to make the 4 cups. Bring to boil. Add salt, pepper, thyme and rice; cook on medium heat until all the water is absorbed. Add the cooking oil and cover tightly. Cook on low heat until rice is done.
Mix all ingredients together. Pour in greased 13 x 9 pan. Bake at 350° for 55 minutes or until lightly brown on top and firm to the touch.
Beat egg whites until foamy. Fold in cream of tartar, beat until stiff. Fold in sugar, crackers, nuts and vanilla. Spread in	buttered cake	pan. Bake at 325° for 30 minutes. Let	cool. Whip cream stiff, fold in preserves and spread on pie. Let stand before cutting.
Combine all ingredients in a flat baking dish and place in a slow oven at 350° and bake for 1 1/2 hours, or until rice is perfectly tender and pudding is thick and creamy, not dry. Stir every 15 minutes with a fork. Carefully turning under the brown top and and scraping the edges down.
Put hamburger in pan in oven and cook at 350° until done (also onions and peppers if you like). Drain liquid from meat. Pour pizza sauce over meat and return to oven to warm. Sprinkle Mozzarella cheese (and mushrooms if you like) over sauce. Put in oven until cheese begins to melt. Place crescent rolls (unfolded) over mixture. Cook at 375° until rolls are done (approximately 13 minutes). Turn over when serving.
Mix on low speed and then add poppy seeds and water. Beat 3 minutes. Pour into lightly greased and floured tube pan. Bake at 350° for 45-50 minutes. Drizzle icing over cake if desired.
Mix cottage cheese and whipped topping in a bowl. Sprinkle jello over top. Mix well. Add pineapple and oranges. Mix gently. Chill or freeze.
Combine flour, 1/2 cup brown sugar and butter or margarine until particles are fine. (Use low speed of mixer.) Press into bottom of greased 13 x 9-inch pan. Bake at 350° for 15 minutes.
Preheat oven to 350°. Beat egg whites until creamy. Gradually add sugar; beat until peaks are stiff. Fold in nuts, bits and vanilla. Drop by teaspoonfuls on foil covered cookie sheets. Place in preheated oven and immediately turn off oven. Do not open until morning.
* Sausage, hamburger, pepperoni, ham, olives, onions, peppers and pineapple can be used.
Bring to a boil sugar and 8 cups water. Add cloves and cinnamon. In a separate saucepan, bring 2 cups water to a boil. Remove from heat and add tea. Steep about 5 minutes. Combine both mixtures. Just before serving, add orange and lemon juices.
Flatten or cut the chicken breasts into strips. Dredge chicken lightly in flour, tarragon , salt and pepper. Melt a small amount of oleo in pan. Saute garlic and add chicken, cook for 5 minutes. Add pimentos, mushrooms and artichokes; simmer about 5 minutes. Add enough cornstarch and water thickener to make sauce; add juice of 1 lemon. Serve over rice or noodles.
Mix and press into 9 x 12-inch pan. Bake at 350° until brown. Cool.
Crush noodles to 1/2-inch pieces and set aside until ready to add dressing.
Heat oven to 350°. Arrange turkey in greased baking dish (11 1/2 x 7 1/2 x 1 1/2-inch). Top with hot broccoli. Cover with cheese. Stir together milk and soup. Pour over cheese. Bake, uncovered, 25 minutes. Sprinkle with onion rings and bake 5 minutes longer. Serves 4 to 6.
Heat soup and cream cheese until melted. Add Jell-O, stirring until dissolved. Add water, onion, green pepper, celery and salt. Mix. Pour into mold and chill, then add asparagus. Return to refrigerator until set.
In saucepan, combine sugar, butter, whipping cream, corn syrup and salt. Cook until mixture comes to a boil. Boil 1 minute. Remove from heat; stir in Nestle Choco Bake and vanilla extract. Serve warm over cake or ice cream.
Melt butter and add sugar, corn syrup and water. Cook to 300° (watch above 280°). Stir in nuts. Spread with cup of melted chocolate; cool. Break into pieces.
Brown bacon. Put all ingredients in casserole. Bake at 350° for 2 1/2 hours. Stir after they have been baking for an hour.
Mix sugar, sour cream, marshmallows, oleo and salt in pan. Bring to boil over medium heat, stirring constantly. Reduce heat to low and boil, without stirring, to soft ball stage, about 10 minutes. Remove from heat and add vanilla, chocolate chips and peanuts. Stir to blend and melt chips. Drop from teaspoon onto foil or greased cookie sheet. If it becomes too firm to drop, heat slightly.
Brown the meats (which you have seasoned to taste) in a little water. Add chopped onions, bell peppers and celery. Cook over low heat until soft, stirring often. Add tomato and beans; cook over medium heat for 45 minutes. Add hot rice; mix well and cook 10 minutes more, then serve.
Prepare cake mix according to directions, making 2 (9-inch) layers. Cool and slice each layer to make 4 layers.
Brown ground beef and saute onion. Add to ground meat, Worcestershire, cumin, Tabasco, garlic and tomato sauce. Cook noodles in salted water according to package directions; drain. Place noodles in casserole. Stir corn and peas into meat mixture and pour over noodles; mix well. Sprinkle cheese on top, cover and bake 30 minutes at 350°. May be frozen. Wrap well with foil.
Heat oven to 350 degrees. Mix meat, rice, 1/2 cup water, onion, salts, garlic powder and pepper. Shape mixture by rounded tablespoons into balls. Place meatballs in ungreased baking dish, 8 x 8 x 2 inches. Stir together remaining ingredients; pour over meatballs. Cover with aluminum foil; bake 45 minutes. Uncover; bake 15 minutes longer. Serves 4-6.
Melt butter. Mix all ingredients together. Bake about 30 minutes in a 375° oven or a little longer at 350°. Use unbaked shell.
Toss everything together and chill. Change the sweetness to more or less according to your taste.
Cook chicken in salt water until done. Let cool. Pick chicken from bones. Make a rich gravy with shortening, flour, salt (if needed), pepper, cream of mushroom soup, milk and broth. Cook until boiling, stirring often. When it boils, stir in chicken pieces; bring to a boil. Pour chicken mixture in an 11 x 14-inch baking dish. Place in 350° to 400° oven until a scum forms on the top. Place biscuits on top and bake until biscuits are done. Serve with salad and a vegetable.
Peel potatoes and boil until they fall apart when stick with a fork. Drain. Beat potatoes with a mixer on high speed until smooth. Add margarine and beat more. Gradually add enough milk to make potatoes fluff and not stiff.
Cream butter and sugar well. Add egg, then vanilla and flour. Drop by teaspoon on ungreased cookie sheet. Press one Macadamia nut in center of cookie and bake for 20 minutes at 275°.
Open salmon. Heat oil in pan. Dice onion. Add egg and mix. Add crackers. Make patties. Cook on top of stove for several minutes, until done.
Mix bran flakes and milk together and let set until bran flakes are soft. Add egg and butter; mix well. Sift together remaining dry ingredients. Add to bran flakes mixture. Bake in 400° oven for 35 minutes.
Stew breasts and cool, reserving 2 cups of the broth. Remove the chicken from the bone and tear into bite-size pieces. Place in shallow 3-quart baking dish. Add broccoli. Combine soups and 1 cup of the broth. Pour over chicken. Mix butter and remaining cup of broth. Stir in stuffing. Spoon over chicken. Bake in a 400° oven for 30 minutes.
Mix crab with bread crumbs according to how much you want each shrimp stuffed. Add heavy cream just to help keep stuffing together. Stuff shrimp and wrap with 1 slice of raw bacon. Secure bacon with toothpick. Broil or barbecue until done. Can baste with melted butter.
Beat eggs; add sugar, melted oleo and dates. Cook until thick, stirring constantly. Scorches easily. Cook until you can handle. Add nuts and Rice Krispies. Mix well. Dampen your hands and spoon a small amount in your hand. Form a ball and roll in coconut.
Mix sugar, cocoa, milk and oleo in a saucepan. Bring to a rolling boil. Remove from heat. Add peanut butter and vanilla. Quickly add oatmeal and stir while still hot. Drop by spoonfuls onto wax paper and cool.
Soak beans in water about 30 minutes; drain. Put beans in 1 1/2-quart casserole, then mix soup with water. Put over beans. Cut up smoked sausage, put on top. Bake at 350° about 1 hour. Cover the first 30 minutes.
Clean inside and outside of turkey. Drain bird. Inside the cavity place bouillon cubes, onion, celery and carrots. After the bird is cooked these can be discarded. On the outside of bird sprinkle seasoned salt or lemon and pepper, paprika or melted butter. Or you can lay on a couple of slices of smoked bacon. Add 2 cups water to pan. Roast at 350° for 30 to 40 minutes per pound. Roast at 325° for a larger bird and also a bit longer.
Heat oil; add onion, green pepper and mushrooms. Cook 10 minutes. Cut chicken into 2-inch pieces. Add to onion mixture. Cook, stirring until pinkness is gone. Add remaining ingredients, cover and simmer 10 to 15 minutes.
Combine margarine, flour and pecans, mixing well. Press into a 13 x 9 x 2-inch pan. Bake at 375° for 15 minutes. Cool.
To mint leaves, add boiling water and lemon juice. Let stand 1 hour. Add sugar. Bring to boiling point and strain. Add Certo and green color to make delicate green. Bring to the boiling point and boil hard for 1 minute. Remove from heat and pour in jelly glasses. To double the recipe, use 1 full bottle of Certo.
Melt margarine in skillet over low heat. Mix eggs and milk. Pour into skillet. Cook slowly, stirring occasionally, until eggs begin to set. Add Velveeta and continue cooking, stirring occasionally, until cheese melts and eggs set.
Mix together, but don't mix to much. Then fry on medium hot griddle till done on both sides. You can double this recipe.
In a medium bowl, combine beef, onion soup mix and water chestnuts (chopped up fine). Mix well. Grill, broil or fry. Place on buns. Put 1 slice of pineapple and sweet and sour sauce on each. Enjoy.
Place dates and water in pan to boil. Cook 5 minutes. Mix flour and sugar together and place in date mixture until thickened; boil 1 minute. Remove from heat. Stir in lemon juice. Place mixture in pie crust and bake 30 to 35 minutes at 425°.
Brown hamburger, mango, onion and salt and pepper. Add rest of ingredients. Mix and bake 1 hour at 350°.
Brown hamburger and drain. Boil noodles to taste. Add mushroom soup, chicken soup, sour cream and corn. Add noodles when done. Heat and eat.
Melt candy bars and one stick of butter in sauce pan. Set aside. Cream sugar and butter together. Add eggs one at a time beating after each one. Sift flour and mix into sugar mixture. Add buttermilk and mix. Now add candy mixture and nuts. Mix well. Bake in greased and floured tube pan at 325 degrees for 1 hour or until done. Cool.
Boil chicken in 4 cups of water. When done, take chicken off bone. Place back in broth and bring to a boil. Add soup, stirring until smooth. Add sour cream. Salt and pepper to taste. Sprinkle in paprika. Serve over noodles.
Mix crackers and melted butter; save some for topping. Place crushed crackers in 9 x 13-inch dish. Mix ice cream (softened), milk and instant pudding. Place ice cream mixture on top of crackers. Spread with Cool Whip. Sprinkle with remaining cracker mixture. Freeze.
Mix margarine, onions, water and broccoli and cook until dry. Add cheese, soup, milk and rice. Simmer until cheese is melted. Pour into greased casserole dish and top with 1 cup crushed Ritz crackers, mixed with 1/4 cup melted margarine. Bake at 350° for 30 minutes.
Heat oven to 350°. Grease cookie sheet. In medium bowl, combine flour, cinnamon, soda, salt and nutmeg. In large bowl, beat together butter and sugars until light and fluffy. Blend in eggs and vanilla. Add dry ingredients; mix well. Stir in oats, raisins and nuts. Drop by rounded teaspoonfuls onto prepared cookie sheet. Bake about 8 minutes or until a light brown. Cool 1 minute on cookie sheet; remove to wire cooling rack. Makes about 4 1/2 dozen cookies.
Combine potato chips, garlic powder, pepper and seasoned salt. Dip chicken into melted butter and roll in potato chip mixture. Place chicken, so it does not touch, in a shallow baking pan. Bake, uncovered, for 1 hour at 375°. It's best to turn chicken over after 30 minutes. Serves 4.
Bake cake by directions on package. Take half of cake and crumble in bottom of punch bowl. Add 1 box pudding (made by directions on box). Layer these ingredients: half pie filling, 1/2 pineapple, 1/2 bananas, 1/2 strawberries and 1/2 small Cool Whip. Repeat, using remaining ingredients. Top with cherries and nuts. Serves 20 to 25. (Use a punch bowl or large bowl.)
Combine all ingredients in a large bowl. Mix well. Shape into a loaf. Put in loaf pan or pie plate (glass). Cook in microwave on High 5 minutes. Turn. Cook another 2 minutes on High. Top with Mozzarella. Serve.
Slit package and microwave potatoes 10 to 12 minutes, turning once. Empty potatoes into a shallow 2-quart casserole. Add milk, salt and chives; mix. Dot with butter. Microwave, uncovered, 5 to 6 minutes, or until mixture comes to a boil. Sprinkle with Parmesan cheese and paprika. Microwave 4 to 5 minutes more. Serves 6 to 8.
Break cauliflower into flowerets and cook in small amount of boiling salted water until tender (8 to 12 minutes). Meanwhile, place the cheese soup, milk, pepper, pimento and Tabasco in saucepan. Cover and cook slowly until it starts to boil. Drain cauliflower and pour the sauce over it. Serve immediately. Yield: 8 servings.
Peel eggplants and cut into slices. Dip slices into egg and milk mixture. (Beat eggs and milk together in a bowl.) Once slices of eggplants are dipped in egg mixture, dip in bread crumbs. Fry in oil until brown and drain well on paper towels. Place layer of eggplants in casserole, cover with layer of Mozzarella cheese, cover with layer of sauce and sprinkle with Parmesan cheese. Repeat procedure until all eggplants are used. Bake in oven about 30 minutes at 350°. Serve.
Mix lightly. Add rice. Mix and pour into casserole or flat baking dish. Top with buttered bread crumbs and bake 45 minutes at 350°.
Put wheat in large bowl and cover with hot water (just enough to cover). Let stand while you dice other ingredients. Add all ingredients; stir to mix. Refrigerate at least 1 hour or overnight.
Heat oven to 375°. Beat butter and brown sugar until fluffy. Beat in egg and vanilla. Add flour, baking soda, salt and spices. Mix well. Stir in oats. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake for 9 to 10 minutes. Remove to wire rack to cool. Store in tightly covered containers.
Mix flour and butter together; put in greased pan. Pat down lightly with fingers and bake at 325° for 15 minutes. Completely cool. Then mix all eight ingredients. Spread over baked mixture above. Bake until mixture is brown, about 30 minutes, at 325°. Completely cool. Add icing.
In large mixing bowl, cream the butter, 1/2 cup confectioners sugar, vanilla and salt until fluffy. Stir in flour, then nuts and chocolate chips until well blended. Chill 30 minutes, or until firm enough to handle. Shape into 1-inch balls. Place 1 inch apart on ungreased cookie sheet (slightly flatten top of each cookie using back of spoon dipped in cool water). Bake in preheated 375° oven until light golden in color, for 10 to 15 minutes.
Mix all together. Bake at 350° for 1 hour. Frost with cream cheese frosting.
Preheat oven to 375°. Mix liquid ingredients first and slowly add dry ingredients. When dough is fluffy, roll 1/4-inch thick, brush with butter or margarine and sprinkle with cinnamon and sugar. Roll like a jelly roll and slice with a very sharp knife. Place on greased baking sheet 1-inch apart. Let raise and bake for 20 minutes. Frost.
Beat eggs, flour and baking powder together with a fork. Add all other ingredients and mix well. Bake at 350° for 30 to 45 minutes, uncovered, in a 9 x 13 x 2-inch pan, until golden brown. Let stand 5 minutes, then cut into squares. Serves 6 to 8.
Boil potatoes in jackets. Let cool slightly; peel and slice. Fry bacon slowly until crisp; drain on paper towel. Crumble bacon over potatoes. In the bacon grease, saute onion, green pepper and celery until glossy looking. Blend in flour, salt, pepper and sugar. Stir until bubbly, then add vinegar and water. Bring to a boil while stirring. Pour over potatoes and mix carefully. Serve warm.
Beat sugar, oleo and eggs together. Sift flour, salt and soda, then add to sugar mixture. Add juice and coconut. Drop and bake at 350° for 8 to 10 minutes.
Mix all ingredients together with hand mixer on medium speed until blended. Chill and serve with chips.
Cream sugar and butter. Beat eggs and add. Stir flour, soda and cream of tartar. Add gradually to creamed mixture. Add vanilla, coconut and nuts. Make into a roll and let stand overnight. Slice and bake at 375° for 6 to 8 minutes.
Heat milk and add cabbage. Simmer about 5 minutes. Mix flour and butter; stir in a little of the hot milk. Stir this mixture into the cabbage and cook 4 to 5 minutes or until thickened, stirring constantly. Season with salt and pepper. Serve hot. Makes 4 servings.
Cook potatoes in skins. Cool, peel and shred coarsely. In saucepan, over low heat, combine cheese and 1/4 cup margarine, stirring constantly, until almost melted. Remove from heat. Blend in sour cream, onions, salt and pepper. Fold in potatoes and place in 2-quart casserole. Dot with remaining margarine. Can be refrigerated overnight or bake at 350° for 25 minutes.
Melt 1/2 cup butter or margarine in saucepan. Add chicken livers, onions, curry powder, paprika, salt and pepper. Cover and cook over low heat for eight minutes. Blend mixture in electric blender or food processor until smooth. Add the cognac and remaining butter and blend in. Chill until firm either in a terrine or mold the mixture into the shape of a pineapple and completely cover with the sliced olives. Cap with a fresh pineapple top, if desired.
Cook the first 3 ingredients until it thickens. Then cool it. Add margarine and sugar, mixed together. Beat all together very well for 5 minutes. Very good on chocolate cake!
Mix all ingredients together except flour and onions. Separate onion into rings. Place onion first into bowl of flour, then in batter. Do this three times and on the last time around, leave onions in flour for a couple of minutes so it will stick. Deep fry at 350° until golden brown.
Heat the berries with sugar. Thicken with cornstarch and water. Pour thickened berries over crumble mixture in pan. Press the remaining crumble on top. Bake at 350° for 30 minutes. Serve warm with whipping cream or ice cream.
Remove casings from sausage. Brown sausage and cook until crumbly. Remove meat from pot. Reserve 1 tablespoon drippings.
Dice pork and brown it. Cook noodles and drain. Mix all together. Cover with buttered cracker crumbs. Bake 1 hour at 325°.
Mix graham cracker crumbs, sugar and butter. Press into 13 x 9-inch cake pan. Bake 10 minutes at 375°. Pour condensed milk over top and sprinkle with coconut. Bake for 10 more minutes or until lightly browned. Melt a large package of chocolate chips and 1 tablespoon peanut butter over water in top of double boiler. Spread on top of candy. Let cool. Cut in squares.
Mix water and all-bran. Sift flour, soda and salt. Cream margarine and sugar into this. Add eggs, one at a time, beating after each addition. Add Raisin Bran and buttermilk. Combine and mix all three mixes only until moistened. Put in greased muffin tins. Bake for 15 to 20 minutes at 350°.