HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve jello in boiling water. Drain blueberries and pineapple. Save juice and add enough water to make 1 cup. Add to jello. Stir in blueberries and pineapple. Pour into 2-quart container. Combine sugar, sour cream, cream cheese and vanilla. Spread over jello and top with chopped nuts.
Soak raisins in warm water while mixing other ingredients. Cream the butter, brown sugar, white sugar and vanilla; add eggs and beat well. Sift flour, soda and salt; stir into first mixture. Add oatmeal, raisins and nuts; chill. Make in roll about 2 1/2-inches thick. Bake at 360° for about 20 minutes. Can freeze and bake as needed.
Drain olives on stuffed end for 1/2 day. Mix cheese, flour, butter, salt, paprika and pepper real well. Take approximately 1 teaspoon and wrap around an olive. May be frozen ahead of time. Cook at 400° for 10 to 15 minutes until lightly browned.
Place meat and mixture in large pan. Bake at 350° for 2 1/2 to 3 hours. Mash with potato masher. Serve on buns. May be kept hot in crock-pot to serve.
Stir boiling water into Jell-O in large bowl. Be sure Jell-O is completely dissolved. Stir in cold water. Stir in ice cream until smooth. Pour into serving bowl. Refrigerate for 3 hours or until firm. Garnish with fruits and top with Cool Whip. Serves 8 people.
Preheat oven to 350°. Mix cream cheese, sour cream and mayonnaise until smooth. Add seafood, salt and Tabasco. Spread seafood mixture on sliced croissants; top with Gruyere and sprinkle with paprika. Bake 8 minutes or until cheese melts. Top with sliced avocado (lightly fan for good appeal). Serve with fresh fruit. Langostino can be substituted with crab or any seafood.
Mix 1 1/2 cups sugar and cream cheese together in mixing bowl. Then mix half of Cool Whip. Pour half mix in a bowl. You can put graham crackers on bottom or top and in middle, then put half cherry pie filling in middle, then repeat. Pur the other half on top.
Cook egg yolks, juice of 1 lemon, dry mustard and sugar in double boiler until thick. Cool. Cut pineapple and pears into small pieces. Whip cream and mix with dressing. Add cream to fruit. Add cherries and marshmallows gently. Let stand overnight in refrigerator.
Bake cake in oblong pan, 13 x 9 x 2-inch as directed on package. Cool. Cut cake crosswise in half. Reserve 1/2 for another dessert. Cut remaining cake into 8 pieces; split each piece horizontally. Arrange half the pieces in 2-quart glass serving bowl, cutting pieces to fit bowl. Pour half the strawberries (with syrup) over cake; spread with 1 cup of the pudding. Repeat with remaining cake pieces, strawberries and pudding. Cover and chill at least 4 hours. In chilled bowl, beat cream and sugar until stiff. Spread over trifle. Sprinkle with almonds and if desired, garnish with fresh strawberries. Spoon into dessert dishes. Makes 8 to 10 servings.
Mix together flour, Ricotta, milk and eggs until fully mixed and stiff. Add sugar and vanilla. Make a ball, drop into hot oil and brown to golden color. Drain on brown paper to absorb grease. Shake confectioners sugar on Ricotta balls when cool. Put in tin to keep fresh.
Mix together the oil, egg and sugar. Add milk and salt; mix. Mix the rest of the dry ingredients together, then add to batter and mix well. Stir blueberries in with a wooden spoon.
Combine water, shortening, sugar and salt in a small saucepan; cook, stirring constantly, until shortening melts. Let cool to lukewarm (105° to 115°). Dissolve yeast in mixture. Add egg; mix well and stir in flour. Spoon dough into greased muffin pans, filling half full. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled. Bake at 425° for 12 to 14 minutes or until golden brown. Yield: 15 rolls.
Melt together peanut butter, margarine and chocolate chips. Pour mixture over cereal, mixing together until well coated. Put mixture into paper bag or plastic bag. Add sugar and shake until mixture is well coated with powdered sugar.
Cook broccoli; drain and add all other ingredients, except crackers and butter. Put in casserole dish. Crumble crackers on top. Sprinkle butter on top. Bake at 350° for 35 minutes.
Drain all juice, then use 1 can pineapple (chunk size). Take the juice from pineapple and put in saucepan with sugar, flour and salt. Mix all dry ingredients together. Beat egg yolk and add to sauce in pan; cook until thick. Pour sauce over all the fruit. Add apples and oranges then chill until ready to serve. Add bananas just before serving. You can also add maraschino cherries or anything else that you like.
Mix 3/4 cup warm water and yeast together; mix in big round Tupperware bowl. Knead. Grease bowl; let rise until doubled in size. Punch down and let rise again. Put in loaf pans and let it rise again. Bake at 350° for 30 minutes.
Mix cherries and juice, pineapple, sugar, flour and red food coloring in saucepan. Cook on medium heat until thick. Remove from stove; stir in Jell-O. Let cool to room temperature. Put in sliced bananas and nuts; mix well. Empty into 2 crusts. Store in refrigerator.
In medium saucepan, bring chicken broth to a boil. Stir in celery, onion, barley and rice. Reduce heat. Cover; simmer 45 to 50 minutes until barley and rice are tender and liquid is absorbed. Add parsley, margarine and lemon peel; toss with fork to blend. Makes 4 servings.
Mix beef, carrots, bell pepper, onion and egg in a large mixing bowl. Add salt and pepper to taste. Put ketchup on top. Bake at 350° for 1 hour in a covered baking dish.
Mix all ingredients and put in refrigerator to jell. When serving top with Cool Whip if desired.
Stir together the dry ingredients in a large mixing bowl. Add pumpkin, oil and eggs. Mix until smooth. Spread batter evenly in greased 15 x 10 x 1-inch jelly roll pan. Bake at 350° for 20 to 25 minutes or until done. Cool and spread with fluffy cream cheese icing.
In a large nonstick skillet over medium-high heat, stir-fry the garlic in oil for 1 minute. Add the beef; stir-fry for 1 to 1 1/2 minutes. Season with the pepper. Remove with a slotted spoon and set aside. Add zucchini to the same skillet; stir-fry until crisp-tender, 2 to 3 minutes. Return beef to the skillet; add the tomatoes and dressing and heat through. Serve over the hot pasta; sprinkle with Parmesan.
Prepare the three jello's separately, using 1 cup hot water and 1/2 cup cold for each. Pour into separate 8 x 8-inch pans. Chill until firm and cut into cubes.
Peel cucumbers and scoop out seeds. Cut in strips and soak in water with 3 teaspoons salt overnight. Drain; don't rinse. Make syrup of 1 1/2 cups vinegar, sugar and water (a little mustard seed and turmeric). Bring to boil and simmer 5 minutes. Pack pickles asparagus fashion in sterilized jars. Pour hot boiling syrup over, full to top and seal. Before sealing, put sprig of dill in each jar. Makes about 3 pints.
Combine all ingredients in a large pot. Bring to a boil. Then reduce to a simmer and serve hot with extra cinnamon sticks for stirring.
Mix sugar and white syrup in heavy pan. Bring to a boil. Remove from heat immediately. Add peanut butter, rice krispies. Stir and press in 9X13 pan. Melt chocolate chips and butterscotch chips in double boiler. Spread over rice krispy mixture.
Bring 1 quart of water to boil. Add shrimp and turmeric and cook for 4 minutes or just until shrimp turn pink. Drain shrimp, reserving cooking water.
Roll bread flat with rolling pin. In a small bowl, mix milk, mustard and Worcestershire sauce. Cut bacon in half. Lie 3 half-slices of bacon close together on flat surface. Cover with slice of bread. Spread 1 to 1 1/2 teaspoons mustard mix over bread. Sprinkle with cheese, 1 tablespoon. Roll with bacon on outside; secure each bacon with a toothpick. Slice in 3 sections. Bake at 375° for 30 minutes on broiler tray. May serve with mustard/Worcestershire dip.
Brown meat and onions. Add to other ingredients (also beans with juices). Place in baking dish and bake 30 minutes at 400°.
Cream margarine, oil, brown sugar, white sugar and egg. Add lemon, vanilla and butter flavoring. Stir in dry ingredients, adding Rice Krispies last. Make small balls. Bake at 350° for 15 minutes.
Mix the oil, Sweet 'N Low, applesauce, vanilla and water. In another bowl, sift the flour, cinnamon, cloves, baking soda, baking powder and salt. Add 1 cup raisins to dry ingredients and mix well. Add about half of the dry ingredients to the wet mixture. Add 1/2 cup sweet milk. Add remaining dry ingredients. Mix well. Bake in greased and floured 9 x 16-inch Pyrex baking dish for 25 to 30 minutes in a 350° oven.
In a medium saucepan, over medium heat, melt butter until foaming. Add apples, cook 2 minutes, tossing occasionally. Add honey and sprinkle spices over apples. Toss gently to combine. Cook until apples are tender, about 3 minutes. Serve warm.
Cream butter and sugar, beat until smooth. Drop eggs and beat until blended. Add peanut butter and stir until well blended. Sift flour with soda and salt. Mix all ingredients together. Add chocolate chips and make in balls. Mash with fork. Bake at 350° about 12 minutes.
Melt butter in skillet; add pecans and saut 1 to 2 minutes. In large bowl, combine Eagle Brand, buttered pecans and flavoring; mix well. Stir in remaining ingredients. Pour into ice cream freezer container and freeze according to manufacturer's instructions. Makes 2 quarts. If necessary, add additional milk and 1/2 cup sugar to fill container.
Cook and stir beef, onion, salt and pepper until brown. Stir in tomato (spaghetti) sauce. Heat to boiling, stirring constantly. Heat oven to 400°. Grease 4 x 4-inch baking dish. Mix Bisquick per directions on box. Spread half of Bisquick in pan. Top with cheese; spoon beef mixture over cheese and top with cheese. Drop remaining dough by spoonfuls on top. Bake 20 minutes or until light brown.
Mix well; pat into 2 small loaves onto a large flat pan. Turn oven to 350°. Put meat loaf on top rack. Leave until half-way done, approximately 30 minutes. Drain grease if any, then add ketchup on top of meat loaf. Spread across evenly. Return to oven. Cook for 20 to 25 minutes longer. Drain grease if any, then serve.
Saut first 4 ingredients with 2 tablespoons margarine 5 minutes. Add both Knorr mixes with specified amount of water from package. Simmer for 10 minutes after bringing to a boil. Add salt and pepper, thyme and Mrs. Dash. Optional: Pure in blender.
Cook and drain the broccoli. Put into 1 1/2-quart greased casserole. Combine remaining ingredients and pour mixture over the broccoli. Bake at 350° for 45 minutes. Serves 6 to 8.
Microwave Velveeta and salsa in 1 1/2-quart microwavable bowl on High 5 minutes or until Velveeta is melted, stirring after 3 minutes. Makes 3 cups.
In large skillet, brown ground beef, bacon, onion and bell pepper; drain. In large casserole dish, mix with pork and beans, brown sugar and catsup. Bake at 350° for 45 minutes.
Mix ingredients together until they form a ball. Refrigerate overnight. Roll on a surface sprinkled with allspice and cut with a cookie cutter. Use straw to make a hole for the hanger. Let dry 4 to 5 days on a cookie sheet.
Preheat oven to 450°. Cut artichokes in half and cut bacon strips in half to make two shorter pieces. Wrap bacon around artichokes and secure with a toothpick. Place on a baking sheet and bake 10-12 minutes or until bacon is crisp. Drain on a paper towel and serve warm.
Roll meat in flour, salt, pepper and all spices. Brown the meat; add onions and cook until light. Add the potatoes and brown and stir. Add hot water and simmer until near tender. Turn into casserole. Cover with pie crust. Brush with beaten egg. Bake in a 400° to 425° oven for 25 minutes. Serve with salad and peach cobbler for dessert.
Heat oven to 350°. Melt chocolate and shortening in a small bowl in microwave. Mix in sugar, eggs and vanilla. Stir in remaining ingredients. Spread in a greased 8 x 8 x 2-inch pan. Bake until brownies pull away from sides of pan, 30 to 35 minutes. Cool slightly and cut into 2 inch squares.
In a large skillet, melt shortening and brown meat. Add onion soup mix, tomatoes, water and chili powder. Cook uncovered for 30 minutes. Add carrots, green pepper, celery and potatoes. Cook, uncovered, for 45 minutes or until vegetables are tender and gravy is thickened. Makes 6 to 8 servings.
Mix together liquid oil, eggs, vanilla and sugar. Fold in diced apples and pecans. Add flour, salt, soda and cinnamon. Stir well. Pour in Bundt pan (sprayed with Pam). Bake 1 1/2 hours at 350° or until done.
In a skillet, cook meat. Add green pepper, onion and carrot. Continue cooking until onion cooks, about 1 to 2 minutes. Add rice in skillet. Sprinkle soy sauce, stirring constantly. In skillet, break egg into mixture, stirring until egg cooks. Simmer about 5 to 10 minutes.
Place cutlets between 2 pieces of foil and pound until very thin. Dredge in flour and salt. Shake off excess. Heat butter and oil. Saute chicken 5 minutes over medium heat, turning meat only once. If skillet is not large enough, as soon as first slices are done, pile on a plate and keep warm. Return all chicken to skillet, adding the chicken broth. Simmer until the liquid is reduced by half. Add lemon juice and thin slices of lemon. Heat only until lemons are hot. Add parsley at the last minute. Serve with the sauce poured over and garnish with the hot lemon slices.
Rinse and drain lentils. In a large saucepan, combine lentils, chicken broth, undrained tomatoes, potato, carrot, celery, onion, parsley, basil, garlic and pepper. Bring to a boil. Reduce heat. Cover and simmer for 45 to 50 minutes or until lentils and vegetables are tender, stirring occasionally. Low-fat, no cholesterol.
Mix and sift dry ingredients. Mix the egg and milk and stir into the dry ingredients; add oil. Drop from teaspoon into greased cornstick mold. Bake at 425° for 17 minutes.
Place peaches in well-greased 10-inch pie pan or 9-inch square pan. Sprinkle with lemon juice; cover with 2 tablespoons sugar. Cream together butter and remaining 1/2 cup sugar. Add egg and mix. Sift together flour, baking powder and salt; mix with creamed mixture. Spread over fruit. Bake in moderate oven (350°) for 45 minutes. Serve warm or cold with whipped cream or ice cream. Makes 8 to 9 servings.
Fill jars with beets to within inch of jar rim. Heat honey, vinegar, cinnamon and cloves to boiling. Pour over beets to one-half inch of top. Place lids on; put in water bath. Process about one hour. Yields enough juice for 5 pints of packed beets.
Cut fillets in serving pieces. Place in greased, shallow baking dish. Sprinkle with paprika, lemon juice, salt and pepper.
Cook chicken and debone. Cook spaghetti in chicken broth. Dice onion, bell pepper and celery. Saute onion, bell pepper and celery in margarine. Add Ro-Tel and Velveeta cheese. Mix with chicken and spaghetti and put in a baking dish. Bake at 350° for 30 minutes or until bubbly.
Measure flour and salt into mixing bowl. Cut in shortening until the size of tiny peas. Sprinkle gradually with cold water until all particles are moist; roll out and fit into 9-inch pie pan.
Melt margarine with marshmallows. Pour mixture over popcorn in a large bowl. Stir in M&M's and peanuts. Spray a 9 x 13-inch dish with vegetable spray. Put mixture in dish and spread. Let it cool and then cut into bars. This can also be made in a Bundt pan.
Cut chicken steaks into 3/4-inch strips (easiest to do when partially thawed). Mix honey and mustard in shallow bowl. Coat chicken with honey/mustard mix and then roll in bread crumbs.
Mix thoroughly the first four ingredients. Then, stir in remaining ingredients. Divide dough in half, shape each half into roll about 10 inches long by 1 1/2 inches in diameter. Wrap in waxed paper. Chill for 4 hours or more. Slice 1/8-inch thick. Place on ungreased cookie sheet. Bake at 400° for 8 to 10 minutes or until lightly browned.
Combine all ingredients, mixing thoroughly. Pour into greased and floured 11 x 13-inch pan. Bake at 350° for 55 minutes (1 hour in tube pan).
Combine vinegar, hot water and sugar. Cook potatoes with skins on until done. Peel and slice while still warm. Mix all ingredients together gently, adding olive oil in last. Crisp cooked bacon may also be added if desired.
Combine first 4 ingredients. Mix well and set aside. Coat a large skillet or wok with oil. Place over medium-high heat. Stir-fry onions 2 minutes. Add broccoli and carrots; stir-fry 5 minutes. Add mushrooms; stir-fry 2 minutes. Stir in reserved cornstarch mixture. Cook, stirring constantly, until thickened. Makes 8 servings. Each serving contains 77 calories, 1.8 g fat and 4.4 g protein. Exchange is 2 vegetables.
Remove green and pink from watermelon. Cut into 1-inch pieces. let stand overnight in salt and water.
Pull husk from corn (do not remove). Remove silks. Rub corn with butter. Sprinkle with salt and pepper. Pull husk back over corn and tie top with heavy string. Cook. Cover with grill lid over medium hot coals. Cook 15 to 20 minutes, turning occasionally. Remove strings and serve immediately. Yields 12 servings.
Mix corn, onion, egg, parsley and seasonings in a mixing bowl. Add flour to make a thick paste. Add beer, enough to make a thin batter. Let batter sit for about 15 minutes to thicken slightly. Fry by dropping spoonfuls of batter into hot oil. (I use a frying pan with about 1-inch of oil.) Turn fritters when golden brown and fry on the other side until done. Drain on towels. Serve hot, alone or with salsa for dipping.
Cut off the wing tips if you are using white meat and remove any fat from the inside of the chicken pieces. Squeeze the lemon directly onto the chicken and rub the juice in the lemon pieces. Place chicken in a single layer in a shallow baking dish. Sprinkle with the seasoned salt. Pour the dressing over all chicken. Bake in a preheated 375° oven for 45 minutes, basting frequently. Raise the heat to 475° and bake for an additional 15 minutes, basting twice.
These ingredients have to be all combined in a large cooking pan under low heat, stirring constantly, as it leaves the side of the pan. It should be thick enough; pour on wax paper to cool.
Mix corn syrup and sugar in saucepan; bring to a boil over medium heat. Stir frequently. Remove from heat. Stir in peanut butter and cereal. Press mixture into well-greased 9 x 13-inch pan. Melt chips and spread over top. Cool. Cut into bars.
In a large bowl, combine butter, parsley, basil, chives, salt and pepper. Add vegetables, toss to coat. Place vegetables in disposable foil pan. Grill covered, over medium-high heat for 5 minutes; stir. Grill five minutes longer or until vegetables are tender.
Cook chicken in water until tender. Reserve the broth. When chicken is cool, remove meat from bones and cut into bite size pieces. Put the chicken in a 9 x 13-inch baking dish.
Mix thoroughly the first 3 ingredients. Stir in pineapple. Sift together flour, soda, salt and nutmeg and stir in. Mix in nuts. Chill at least one hour. Drop rounded teaspoonfuls about 2 inches apart on lightly greased baking sheet. Bake until, when touched lightly with finger, no imprint remains at 400° (moderately hot oven) for 8 to 10 minutes.
Brown venison and onion. Drain well. Add soup, mushrooms, salt and pepper. Heat through. In 3-quart casserole, layer potatoes, peas and meat, ending with meat. Pour milk over top. Bake at 350°, uncovered, for 1 1/2 hours or until potatoes are done.
In a large bowl, combine all ingredients and blend well. Place in a serving bowl. Cover and allow to chill at least 4 hours to overnight. Serve with flavored crackers. Yields up to 3 cups.
Melt butter in pan. In a small bowl, mix spices together; then add them to the melted butter. Mix well; add the ketchup and flour to form a paste. Add the milk and make sure all spices have dissolved. Add the cheese in small slices and cook until all cheese is melted, stirring constantly.
Melt butterscotch pieces and peanut butter in top of double boiler over hot, not boiling, water. Add nuts; stir until well blended. Drop by teaspoon onto wax paper or foil-lined cookie sheet. Chill until firm. Makes about 3 dozen.
Optional: You can add M&M's, Reese's pieces or butterscotch chips or all of these.
In a medium-large saucepan over medium heat, cook onion and garlic in the oil, stirring occasionally for 5 minutes. Stir in the tomatoes, sugar and salt and pepper and simmer, covered, stirring occasionally for 25 minutes.
Stir cream cheese and sour cream until smooth. Add onions and dried beef. Good with crackers.
Mix all ingredients together. Let set overnight in refrigerator. Serve cool or at room temperature.
Lightly spray 9-inch pie plate with nonstick cooking spray or grease lightly. Combine oats, flour, melted margarine and brown sugar, mixing well.
Do not peel zucchini, wash and cut and remove seeds. Add onion, pepper, garlic and salt. Cover with cracked ice. Mix and stand 3 hours. Drain. Combine vinegar, spices, sugar, chilies and liquid. Heat to boil. Add zucchini and reheat to boil. Lower heat and simmer briefly. Process. Makes 10 pints plus.
Spray bottom of 9 1/2 x 13-inch baking pan with Pam cooking spray. Line bottom of pan with jalapeno slices to taste. (May use slices of black or green olives or crumbled bacon instead.) Layer grated Cheddar cheese and Monterey Jack cheese over jalapeno peppers. Beat eggs and pour over. Bake at 350° for 30 minutes or until inserted knife comes out clean. Cut into small squares and serve as an appetizer. Serve warm.
Cream butter and sugar; add egg and then pineapple. Mix well. Fold in bread. Pour into 1 1/2-quart greased casserole dish. Bake at 350° for 1 hour.
Mix the crab meat, celery, mayonnaise, chili sauce and lemon juice. Split the avocados; remove the pits and sprinkle avocado halves with lemon juice and stuff with the crab meat mixture. Serve on lettuce-lined plates with crackers and fresh fruit. Serves 8.
Mix together rice, onions, peppers, parsley, salad oil, cheese and garlic. Put into casserole dish and pour the milk over mixture. Sprinkle seasoned salt on top. Bake at 350° for 45 minutes to 1 hour or until top starts to brown.
Melt butter in casserole dish. Mix other ingredients and add to buttered dish. Bake at 350° until knife comes out clean. For large gatherings, recipe may be doubled. Serves 6.
Cut chicken breast into small strips (1/2 to 1-inch wide). Dredge in flour. Melt four tablespoons of margarine and oil in a large skillet. Saute chicken until lightly browned. Remove chicken from pan.
Arrange pineapple chunks, pears, peaches, apricots, halves and cherries in a large baking dish or 11 x 14-inch or 3-quart flat. Mix cornstarch, brown sugar, curry powder and melted butter with fruit juices. Stir over low heat until consistency of a light cream sauce; pour over fruit and add pecans. Bake at 350° for 45 minutes to 1 hour. Serve hot.
Combine sugar, oil and eggs; beat well. Add the next 5 ingredients; beat well. Fold in carrots and nuts. Pour into a greased angel food cake pan. Bake at 300° for 60 minutes. Beat the cream cheese, butter, icing sugar and vanilla until creamy; ice the Carrot Cake when cool.
Preheat oven to 450°. Cut shortening into flour until mixture resembles coarse crumbs. Add enough milk to make a soft dough. Stir with a fork only until dough leaves side of bowl. Turn dough out onto lightly floured board and knead just until smooth. Roll dough to 1/2-inch thickness and cut with cutter. Place biscuits on ungreased baking sheet. Bake 10 to 12 minutes or until golden brown.
Blend all ingredients in large mixing bowl; mix well. Place in cold oven. Bake at 350° for 1 hour to 1 hour and 15 minutes (until toothpick comes out clean). Cool on wire rack.
Knead all ingredients for 5 minutes. Roll out dough. Cut into desired shapes with cookie cutters. Poke a hole into top of ornaments with a straw. Place on cookie sheet. Bake at 250° for about 2 hours. Paint ornaments with tempra paint. Varnish each ornament to seal out moisture.
Coarsely grate potatoes and onion; drain any liquid. Place in a bowl; add green onions, egg, salt and pepper. In an electric skillet, heat 1/8-inch of oil to 375°. Drop batter by heaping tablespoonfuls into hot oil. Flatten to form patties. Fry until golden brown; turn and cook the other side. Drain on paper towels. Serve with applesauce. Yield: 2 dozen.