HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring beet juice, lemon juice and Sure-Jell to a boil. Add sugar and jello. Stir until dissolved and boil 15 minutes, stirring constantly. Test to thickness wanted, then skim and add Kool-Aid. Stir to dissolve. Pour into hot sterilized jars and seal.
Over medium heat, in a large skillet, heat oil. Add turkey and onions, cook and stir about 4 to 5 minutes or until turkey is no	longer	pink. Stir in garlic, chili powder, paprika, cumin, salt, pepper and tomatoes, cover.	Over high heat, bring to	a boil; reduce heat and simmer for one hour. Add beans, cook until heated through. Makes 4 to 6 servings.
In 9 x 13-inch dish, spray Pam. Crunch chips and cover bottom of dish. Open tamales. Save some juice. Lay tamales in dish; sprinkle cheese and add Texas Pete. In separate bowl, mix chilli and refried beans with one bottle of Tennessee Sunshine. After mixed, add juice of tamales. Stir well. Spread chili mixture over tamales. Cover well. Add another layer of crushed chips. Spread remaining cheese. Add last bottle of Tennessee Sunshine. Preheat oven at 375° and bake for 45 minutes or until it bubbles at and around the sides.
In mixer, cream butter and sugar; add flour. Add eggs one at a time; beat until lemon colored. Add lemon juice. Pour into unbaked pie shell. Bake at 325° for 1 hour. Rich! Serve in small pieces.
Cook spaghetti; drain and mix in butter, Parmesan cheese and eggs. Form in crust in 9 x 9-inch dish. Brown beef, onions and pepper. Mix in tomatoes, tomato paste, sugar, oregano and garlic salt. Spread cottage cheese in crust. Add meat mixture. Bake 20 minutes at 350°. Sprinkle Mozzarella cheese on top. Bake 5 minutes.
Sprinkle cutlets with salt and pepper. Rinse mushrooms, drain and pat dry. Season flour with salt and pepper. Dredge cutlets in the mixture. Shake off excess. Heat oil in skillet over medium-high heat and cook cutlets until brown on one side. Add garlic cloves. Turn chicken pieces, scatter mushrooms over them and continue cooking. Cook 3 minutes and add balsamic vinegar, broth, bay leaf and thyme. Cover and cook for 10 minutes over medium-low heat. Turn pieces occasionally. Discard bay leaf. Serve. Makes 4 servings.
Cook all ingredients over medium heat 4 to 5 minutes, stirring vigorously, until mixture forms a ball. Remove dough from pan; let stand on counter 5 minutes. Knead dough about 30 seconds or until blended. Store in airtight container.
Put 1 cup chocolate chips in double boiler. Melt. Dab chocolate on sides and bottoms of teeny tiny paper cups (cupcake). Add peanut butter, then melted chips on top.
Note: Power level High, Medium and Medium-high, 17 to 22 minutes total.
Combine and beat in mixer all the ingredients other than the noodles. Then add the boiled noodles (drained) and mix well. Place in greased rectangle baking pan. Bake at 350° for 3/4 hour or until golden brown.
Cook onions in butter, add meat and cook about 10 minutes. Add soup, sour cream and seasoning. Salt and pepper to taste.
Melt chocolate in double boiler. While this is melting, mix first 4 ingredients together in a large bowl. When chocolate is ready, pour over cereal mixture and mix well. Put on cookie sheets. Press down and refrigerate for a few hours until hardened. Break into pieces.
Dip fish in salted milk, then in bread crumbs. Place fish in well-greased baking pan. Dot over with small pieces of butter.
Prepare Rice-A-Roni mix as package directs. Stir in remaining ingredients. Pour into greased 11 x 7-inch baking dish. Bake at 350° for 25 to 30 minutes or until knife inserted in center comes out clean.
Heat oven to 350°. Cook pasta and drain. Stir together sour cream, mayonnaise, Parmesan cheese, milk and mustard. Salt and pepper to taste. Add hot pasta, tuna, broccoli, red peppers and green onion. Stir until evenly blended. Place tuna mixture in 2-quart baking dish. Cover. Bake 40 to 45 minutes.
Mix 1/2 milk and the 1/2 cup of water. Heat slowly until hot. Add rice, sugar and salt. Mix thoroughly. Cook over a low fire for 2 hours, stirring occasionally. Remove from heat. Add remainder of milk, raisins, nutmeg and vanilla. Pour in a greased baking pan and bake for another hour in moderate oven at 350°. Serves 6 to 12.
Sift flour, salt and baking powder. Combine all ingredients. Drop by teaspoon into deep fat. Fry until golden brown. Makes 6 servings.
Combine sugar, syrup, honey and water. Stir occasionally. Boil to hard ball stage (265° to 270°). Add salt to eggs. Beat until stiff. Gradually pour on half of the syrup, beating constantly with the eggbeater or a spoon. Boil remaining syrup to hard crack stage (285° to 290°). Pour gradually onto egg mixture, beating constantly. Place over heat on asbestos mat. Beat until thick. Add flavoring and nuts. Pour into well buttered, shallow pans. When cool, cut in squares. Coat these with melted chocolate.
Cook beef and onion; drain. Stir in tomatoes and next 7 ingredients. Bring to boil. Reduce heat; simmer, stirring occasionally, about 30 minutes. Add next 3 ingredients and simmer 15 minutes. Stir in pasta. Pour into soup bowls and sprinkle with Parmesan cheese for each serving.
Heat oven to 375°. Beat margarine and sugars until creamy. Add eggs, milk and vanilla; beat well. Add combined flour, baking soda and salt. Mix well. Stir in oats, chocolate morsels and nuts. Mix well.
Drain beans. Place in flat dish. Mix water and soup. Spread over beans. Sprinkle on cheese. Cook 30 minutes. Add onion on top. Cook 5 minutes. Do not burn.
Cream the butter, sugar and honey. Beat eggs until frothy. Add milk to eggs. Add this to creamed mixture. Beat thoroughly. Sift together flour, baking powder and spices. Add to creamed mixture. Add chopped figs and raisins. Bake in a 375° oven in tube pan for 30 minutes. Cool, ice and serve.
Put mixture on bread and roll. Melt 1/2 pound butter. Brush on rolls and freeze. Cut off edges of bread with electric knife. Bake at 400° for 8 to 10 minutes until brown.
Fry sausage. Mash up as for chili. Drain all grease from sausage. Pat with paper towels. In a crock-pot, add grated cheese, soup, 3/4 can of water and sausage. Cook approximately 2 hours or until cheese has melted. I put my cheese and soup mix in the microwave and melt the cheese (5 to 10 minutes), then add the sausage and it is ready. Serve warm with chips.
Cook sweet potatoes in boiling water until tender. Mash sweet potatoes while hot. Add sugar, butter, cinnamon and nutmeg; mix well. Beat in milk and eggs and whip with electric mixer. Put into greased 3-quart casserole dish.
Mix all items in bowl and bake for 15 to 25 minutes at 325°. Serve hot with crackers. (May also be microwaved.)
Mix all ingredients together and bake in open baking dish at 350° for three hours. Stir occasionally. Serve with rice or noodles.
Mix well at medium speed, adding nuts last. Pour into 2 greased and floured 9-inch pans. Bake 40 to 50 minutes at 325°.
Combine onion, mushrooms, garlic, oil and butter in 4-quart casserole. Cover tightly with Saran Wrap, turning back edge to vent. Microcook at 100% for 7 minutes, stirring once. Stir in wine, mustard, salt, pepper, basil and oregano until well mixed. Add broccoli, zucchini and tomatoes. Stir to coat.
Mix all ingredients well in a medium bowl. Serve with mini slices of pumpernickel or bagels.
Steam or boil carrots until very soft. Drain well. Transfer to large mixing bowl. While carrots are warm, add sugar, baking powder and vanilla. Beat with mixer until smooth. Add flour and mix well. Add whipped eggs and beat well. Add margarine and blend well. Pour mixture into 2 qt. baking dish. Bake at 350° for 1 hour or until top is a light golden brown. Sprinkle lightly with powdered sugar before serving. Serves 8 - 10.
In 9 x 13-inch pan, pour a little oil to prevent sticking. Spread out one layer of tortillas. Scoop out chicken meat; spread out. Sprinkle with a little bit of water over meat. Spread cheese and a spoon of chilies. Season. Keep making layers as deep as you wish with final layer ending with cheese. Spoon out soup mixed with a 1/2 can of water. Cover and heat at 350° for 30 minutes until bubbly.
Prepare macaroni and cheese according to package directions, set aside. In a skillet cook ground beef and onions until meat is browned and onion is tender, drain. Combine meat, prepared macaroni and cheese, mushroom soup and milk. Pour into greased casserole dish. Bake at 350° for 30 minutes. Sprinkle Cheddar cheese on top and bake for 5 more minutes.
Cut off tops of apples and core. Chop the tops of the apples; add walnuts, brown sugar and cinnamon. Put this mixture in the cored center of the apples. Place apples in a baking dish filled with 1/2-inch of water. Bake apples in a 350° oven for about 30 minutes. Serve with heavy cream, slightly whipped, with sugar and vanilla.
Put 1 can Ro-Tel tomatoes and green chilies in blender and press chop button for about 10 seconds. Combine the Ro-Tel tomatoes, cream cheese and salt in mixing bowl; stir in chicken and onion. Heat cooking oil to medium heat in small skillet and fry tortillas one at a time until limp, 5 seconds per side and drain. Spoon chicken mixture on each tortilla, roll up and place, seam down, in a 2-quart casserole in one layer. Cover with foil and bake in 305° oven for 30 minutes. Pour on Sour Cream Sauce and top with cheese. Return to oven couple minutes to melt cheese.
Combine crackers, sugar and butter. Press into 9 x 13-inch pan. Melt marshmallows in milk and cool. Whip Dream Whip and add to marshmallow mixture. Pour into crust. Cool in refrigerator.
Cream sugar and shortening. Add eggs, sour cream or yogurt and bananas. Mix well. Stir in flour until moist. Fold in nuts and pour batter into pans. Grease and flour two 8 1/2 x 4 1/2-inch loaf pans. Bake at 350° or until done.
Cut ribs in servings and place in single layer in pan. Bake, uncovered, 30 to 40 minutes at 300° or until brown.
Mix together and store in a tight container. Put 1/4 to 1/3 cup mix in each cup and fill with hot water.
Spray or oil 9 x 13 baking pan. Sprinkle with pecans and coconut. Pour prepared cake mix into pan. Mix powdered sugar and cream cheese. Spread over cake mix. Bake at 350° for 45 minutes. (Top will crack open as it bakes.)
Dissolve each package of Jell-O in 1 1/2 cups boiling water. Pour into shallow pans to jell. Take 1 package Knox gelatine and dissolve in 1/4 cup cold water. Bring 1 cup of pineapple juice to a boil. Add 3 tablespoons of sugar and the plain gelatin. Mix and set aside to cool thoroughly. Crush 24 graham crackers and mix with 1/2 cup brown sugar and 1/2 cup soft butter. Press 1/2 cracker mix in the bottom of an 8 1/2 x 11-inch pan. Whip 1 pint of whipping cream. Add 1/2 cup sugar and 1 teaspoon of vanilla. Fold in gelatin pineapple mixture. Cut the strawberry, orange and lime Jell-O into squares and add to whipped cream mixture. Sprinkle remaining cracker mixture on top. Chill overnight.
Blend egg and milk with fork; dip meat in milk mixture and then deluge in bread crumbs to which you may want to add salt and/or pepper. After coating chicken, refrigerate at least 1 hour or overnight.
Cook peeled potatoes until tender. Whip potatoes. Add remaining ingredients in order given. Blend well. Pour into baking dish. Bake 30 minutes at 350°. Keeps two weeks in refrigerator.
Peel and cut tomatoes in quarters. Sprinkle with sugar, nutmeg and butter. Cover and simmer over medium heat until liquid forms a syrup. Remove from heat and serve.
In a medium bowl combine flour, oat bran, cornmeal, sugar, baking powder, soda and salt. Combine buttermilk, egg yolks and oil. In a clean large bowl, beat egg whites with mixer on high speed until they form stiff peaks. Combine buttermilk mixture with the flour mixture. Fold in egg whites.
Rinse fillets under cold water; pat dry. In a shallow dish, beat eggs. In another shallow dish, combine potato flakes, Parmesan and oregano. Dip fish fillets in egg. Coat fish with potato flakes mixture.
Mix first seven ingredients together in a measuring cup; set aside. Slice red onion very thin. Slice sausage at a bias cut. Slice tomatoes thin, also. Put ingredients in a marinade container or bowl with an airtight lid and marinate at least 8 hours. Overnight is best. Serve with Ritz or other crackers.
Combine all but cherries and pecans. Mix well. Stir in the last 2 ingredients lightly. Line muffin cups with muffin papers (I prefer foil). Spoon mixture into tins. Cover and freeze 15 minutes before serving. Will make about 16.
Boil first 5 ingredients for 20 minutes. Add California Blend vegetables. Boil 10 minutes. Add soup and cheese. Soup is done when cheese has melted.
Beat cream cheese (medium speed) until smooth. Gradually add sugar and vanilla, beating well. Stir in candy coating and pecans. Spread into a buttered 8-inch square pan. Refrigerate until firm. Cut into small squares. Makes 2 pounds.
Dissolve lemon jello in 1 cup boiling water. Add bouillon cubes and Knox gelatine that has been softened in 1/2 cup cold water. Stir until dissolved and cool. Add other ingredients. Pour into 9 x 13 pan and chill. Cut in squares to serve.
Bring margarine, brown sugar, salt and Karo to a boil. Boil 5 minutes. Then add vanilla and soda. Stir well. Pour over popped popcorn; mix well. Peanuts or pecans are optional. Use a large oven pan and grease with butter. Pour popcorn mix in pan; bake at 275° for 20 to 30 minutes.
Heat oven to 375°. Grease 8 x 8 x 2-inch square pan. Place pie filling in pan. Mix remaining ingredients thoroughly. Sprinkle over cherries. Bake 30 minutes or until topping is golden brown.
Mix sugar, oil, vanilla, eggs and lemon juice. Add salt, flour, soda, nutmeg and cinnamon to mixture. Fold in apples and pecans. Bake in tube pan for 1 1/2 hours at 325°. When cake is done, mix 1 cup brown sugar and enough apple juice to make thin. Pour over cake and let set 1 hour before turning out of pan.
Mix ingredients in order given except butter. Melt butter in a 13 x 9-inch baking dish. Pour in cheese/egg mixture, spreading evenly. Bake at 350° for about 40 minutes. (Chopped up ham or cooked bacon pieces can be added to this dish also.)
Combine corn bread mix and sugar in a large bowl. Add eggs, milk and oil, mixing well. Stir in remaining ingredients. Pour batter into a greased 13 x 9 x 2-inch baking pan. Bake at 400° for 40 to 45 minutes or until done. Yields 12 servings.
Combine dry ingredients in large bowl; stir to blend. Combine eggs, melted margarine and milk. Pour over dry ingredients. Stir until all dry ingredients are moist. Pour and scrape into a greased 13 x 9 x 2-inch pan. Bake at 400° for 25 to 30 minutes or until golden brown. Makes 18 to 24 servings.
Mix all together and beat well. Bake 45 minutes in 350° oven in 9 x 9 x 2-inch pan.
Cream together oleo, egg and sugar. Add the rest of the ingredients. Pour in a greased and floured tube pan. Bake at 275° for 1 1/2 to 2 hours.
Cook onion in oil and butter in pot over medium heat, stirring frequently, 30 minutes until softened and caramelized. Stir in flour to coat onions. Cook 1 minute. Slowly stir in broth. Cover; cook over low heat 20 minutes. Add sherry if you wish.
Place chicken between sheets of wax paper or plastic wrap. Gently pound until each breast half enlarges to approximately 6 x 5 inches. Discard wrap. Place ham slice and half a cheese slice on each breast. Spoon 1 tablespoon tomato sauce on top; sprinkle on a bit of thyme. Roll up the breasts like jelly rolls; fold in the sides. Melt butter in baking dish. Combine crumbs, cheese and parsley on a plate. Dip chicken rolls first in butter, then in the crumb mixture. Arrange rolls, seam side down, in dish. Cover with wax paper. Microwave (power level 10) for 7 to 10 minutes, turning and rearranging rolls after 5 minutes. Let stand for 5 minutes, then serve.
Yogurt and orange juice make dandy popsicles. A 2-year-old, a bowl and a fork are all the equipment necessary (plus towels for mopping up!). If using whole fruit, puree everything in a blender or food processor. Gelatin in the mixture retards melting on a hot day. Soften it in water. Heat slightly to dissolve; blend with yogurt mixture. Pour into molds or small paper cups. Plastic spoons make good handles; stick them in when yogurt is partially frozen.
Dissolve gelatin in boiling water. Cool; add ginger ale and lemon juice. Mix thoroughly. Cool until partially set. Arrange fruit in a mold. Cover with gelatin mixture. Chill until firm. Serve with fruit salad dressing. If desired, 1 cup chopped nuts may be added. See Miscellaneous for Fruit Salad Dressing.
Combine first 5 ingredients and mix well. Spread half of the mixture into a greased 8 x 8 x 2-inch Pyrex baking dish. Cover with chilies and cheese. Spread remaining batter over the top. Bake for 30 minutes or until lightly browned at 400°. Serves 6.
Butter a medium saucepan. (This will make clean-up easier.) Pour in cream and place over high heat. When it begins to boil, add sugar and stir rapidly until it dissolves. Then stir in vanilla and pecans and continue to cook over medium heat, stirring frequently, until mixture reaches soft ball stage (236° on a candy thermometer). Remove from heat and quickly beat in butter. This helps arrest the cooking process. The candy should lose its glossy color and become very cloudy. Lay out a long strip of waxed paper on a work surface. Moisten it with a damp towel. (Prepare paper while candy cooks, to avoid delaying this process.) When candy is ready, drop good-sized spoonfuls of it onto the paper, stirring occasionally as you go along to keep the pecans well distributed. Remove pralines from the paper before they have cooled completely. Later on it will be hard to remove them without breaking them. Store between layers of waxed paper in tightly sealed container.
Put meat in casserole. Sprinkle with salt and flour. Shake until thoroughly coated. Bake at 400°, uncovered, for 20 minutes.
In a saucepan, combine pineapple and sugar. Bring to boil and boil 3 minutes. Add Jell-O and stir until dissolved. Add cream cheese and stir until mixture is thoroughly combined. Cool. Fold in apples, nuts, celery and Cool Whip.
Mix ingredients together. Spoon on cookie sheet and bake 8 to 10 minutes at 350°.
Mix pudding as per directions on box. Add Cool Whip and cover. Tear cake into small pieces. Cover bottom of bowl. Layer strawberries and pineapple. Spread pudding and Cool Whip. Repeat layers.
Mix the first 3 ingredients in a large bowl. Stir in oyster crackers. Stir occasionally. Refrigerate overnight. Store in an airtight container.
Scoop pulp from zucchini halves, leaving 1/4-inch thick shells. Cut pulp into 1/4-inch pieces. Mix with remaining ingredients until blended. Spoon about 3 tablespoons into each shell. Arrange spoke fashion on a 10 or 12-inch microwave-safe plate. Cover with vented plastic wrap. Microwave on High 4 to 6 minutes, rotating dish 1/2 turn once, until shells are almost tender. Let stand 3 minutes or until tender.
Mix melted chocolate, cream cheese, creme de menthe and cinnamon. Cover and refrigerate at least 1 hour. Divide into 3 balls and roll in nuts. Serve with chocolate cookies.
Cook bacon in skillet over medium heat until crisp. Remove bacon; drain and crumble. Pour excess fat from skillet, reserving 3 tablespoons. Add onions, garlic and green peppers; saute until tender. Combine with remaining ingredients. Pour in an 8 or 9-inch aluminum baking pan. Preheat gas grill. Cook with cover down, on medium heat for 30 minutes or until sauce is of desired consistency. Stir occasionally. Makes 4 to 6 servings. Can be cooked in oven at 350°.
Let cream cheese soften. In a bowl, mix together the cream cheese and jar of salsa. Spread into bottom of 9 x 13 baking dish. Mix taco seasoning with drained hamburg. Cool; put on top of cream cheese. Chop up lettuce (fine); put layer on top of hamburg. Put layer of diced tomatoes. Next, add shredded cheese. Sprinkle taco seasoning on top. Chill. Serve with Scoops.
Drain fruit; use 1 cup of juices and put in saucepan. Add pudding; cook until glaze like. Cool a little, then pour over fruit. Put in refrigerator. Prepare in a 13 x 9-inch pan.
Combine beef, onion, celery and carrots in a 2 1/2-quart casserole. (I use my crock-pot.) Combine tomato juice, tapioca, sugar, salt and pepper. Pour over meat and vegetables. Cover and bake in preheated oven (300°) about 2 1/2 hours. Add potatoes and cook 1 hour longer. Stir occasionally. (I put in crock-pot about noon and it's ready around 5 or 6 p.m.)
Stir together flour, baking powder and salt. Set aside. In large mixing bowl, beat margarine and sugar until light and fluffy. Add eggs. Beat well. Stir in milk and vanilla. Add flour mixture. Mix well. Stir in nuts, dates and chopped cherries. Shape level measuring tablespoonfuls of dough into balls. Roll in crushed corn flakes. Place on greased baking sheets. Top each with cherry quarter. Bake at 350° for 10 to 14 minutes or until lightly browned.
Butterfly thin and pound out meat. Layer ham, cream cheese and spice mix. Add 1 thin pat of butter. Roll meat to enclose ingredients. Seal on all sides. Toothpick if necessary or tie with string. Place into walled casserole dish or pan. Drizzle wine, 1/2 stick melted butter and lemon juice over chicken rolls. Cover with other cheese and 1 more thin slice of ham. Bake at 350° for 30 to 40 minutes. Broil to brown cheese on top. Garnish with lemon slices and sprinkle paprika on top.
Cream shortening and sugar. Add eggs, one at a time, beat well. Mix soda in milk and add alternately with flour, which has been sifted with baking powder and salt. Beat well and add vanilla. Drop 1 teaspoon of dough at a time in a bowl of flour. Shake off excess flour and place on greased cookie sheet. Bake at 375° for 8 minutes. Makes 6 dozen cookies.
Season chicken breasts to taste with salt and pepper. Place in crock-pot on low heat with soup, dressing mix and basil. Cook approximately 6 hours. When fully cooked, add mushrooms and sour cream. Serve over fettucine noodles which have been lightly sprinkled with Parmesan cheese. Julienned fresh carrots, broccoli, celery, etc. may also be added to crock-pot with the chicken halfway through cooking process. Dinner cooks itself while you work!
Preheat oven to 300°. In a medium bowl, combine the flour, soda and salt. Mix well with a wire whisk. Set aside. In a large bowl with an electric mixer, blend the sugars at medium speed. Add the butter and mix to form a grainy paste, scraping down the sides of the bowl. Add the eggs and vanilla extract and mix at medium speed until light and fluffy. Add the flour mixture and the chocolate chips and blend at low speed until just mixed. Do not overmix. Drop by rounded tablespoonfuls onto an ungreased cookie sheet 2 inches apart. Bake for 22 to 24 minutes or until golden brown. Transfer cookies immediately to a cool surface with a spatula. Makes 3 1/2 dozen.
Sift flour and salt. Add shortening and mix well. Add beaten egg, water and vinegar. Form in round dough and chill in wax paper a little before rolling out. (Keeps in refrigerator at least 1 week.) Makes crust for 2 pies.
Heat oven to 350°. Mix all ingredients, except 1/2 cup cheese and croutons. Spoon into a 1 1/2-quart casserole dish. Sprinkle with remaining cheese and croutons. Bake for 30 minutes or until thoroughly heated. Makes 4 to 6 servings.
Add boiling water to Jell-O and sugar. Stir until dissolved. Add cold water and juices. Add ginger ale just before serving. Garnish punch bowl with slices of lemon and orange. Place a bunch of plastic flowers in center of each slice and let float on top of punch.
Drain liquid from oranges and pineapple. Place cottage cheese in a large bowl and sprinkle dry Jell-O on top. Add all other ingredients and mix well. Cover and refrigerate for a few hours before serving.
Grease 1 loaf pan and preheat oven to 350°. Mix nuts, dates, soda and salt. Add water, then oil. Mix well and let stand 20 minutes. Mix egg and vanilla separately, then add to nut mixture; mix well. Mix flour and sugar together. Add gradually to nut mixture, mixing thoroughly. Pour mixture into loaf pan (9 x 5 x 3-inches) and bake for 1 hour and 5 minutes in oven. Test with toothpick to test doneness. Cool in pan 15 minutes. Remove from pan. Wrap in foil immediately. Can be frozen.