HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain pineapple and sauces; reserve liquid. Add enough water to make 2 cups. Bring this liquid to a boil. Dissolve Jell-O in it. Chill Jell-O until almost set. Beat softened cream cheese and mayonnaise together. Gradually beat in Jell-O and Cool Whip. Stir in remaining ingredients and refrigerate until set. Need a 12 x 8 x 2-inch dish.
Cook first 4 ingredients until thick. Cook mixed vegetables. Cool. Add remaining ingredients. Pour vinegar mixture over vegetables and serve.
Place a layer of vanilla wafers in the bottom of a flat glass dish. Add layer of sliced bananas. Prepare one box of pudding and pour on as the next layer. Then another layer of wafers, then bananas, then 1/2 the pineapple, the other box of pudding. One more layer of wafers, bananas and top with the rest of pineapple and its juice. Let sit until cool, but not cold. Served at room temp is best.
Melt butter. Add brown sugar, dark corn syrup and salt. Microwave 1 minute and 50 seconds on High. Add baking soda and stir well. Put popped corn in brown bag. Pour mixture over popcorn and shake well. Microwave 1 minute and 50 seconds; shake well. Pour into bowl and stir often.
Mix all ingredients together. Form into loaf and place in loaf pan. Bake for 1 hour at 350°.
Mix honey and vinegar. Then mix with both juices. Take 2 ounces per day.
Cream together the butter and peanut butter; add confectioners sugar. Roll into 1-inch balls. Melt chocolate chips and paraffin wax over low heat until melted. Dip balls using a toothpick in the chocolate until almost emerged.
Boil chicken in water until chicken falls off bone. Strain chicken from broth. Save broth. Strip chicken from bone into pieces. Set aside. In large pot or frypan, saute green peppers and onions in oil until tender. Add chicken pieces, rice, 3 cups chicken broth (water can be added to saved broth to equal 3 cups), salt and pepper, 1/4 teaspoon saffron, tomatoes and pimentos. Cover and simmer slowly for about 30 minutes or until rice is done. Add baby peas just before serving.
Shred codfish, after removing skin and bones. Codfish should be soaked prior to this for about 1/2 hour so it loses its salt. Remove from water and press until dry. For best results, water should be changed several times. Cut the potatoes into long thin strips and fry until transparent and lightly browned. Do not allow potatoes to crisp. Remove from pan. Cut onion into crescent shape slices (thin) and saute until lightly browned. Add shredded codfish and cook for 5 minutes. Add salt, pepper, garlic and bay leaf. Mix well then add the parsley and potatoes. Add beaten eggs and stir until eggs are cooked.
Combine ingredients in mixing bowl. Dump into 2 1/2-quart casserole dish sprayed with Pam. Bake at 350° for 1 to 1 1/2 hours or until bubbling. It may take longer if hash browns are completely frozen.
Put syrup, sugar and peanuts in skillet. Cook until peanuts pop and syrup turns a little brown, about 12 to 15 minutes. Then stir in soda. Pour into buttered pan to cook.
Grate peeled cucumber and onion into mixing bowl. Drain well to remove juice. In separate bowl, beat cream cheese, mayonnaise and flavorings together until smooth. Blend in cucumber and onion. Taste for seasoning. Chill. Spread on party bread.
In 3-quart oblong baking dish, combine milk, thyme and pepper. Stir in vegetables and chicken. Bake at 400° for 15 minutes or until mixture begins to bubble. Meanwhile, cut each biscuit into quarters.
Brown meat and onions in fat in skillet. Add chopped garlic, olives, mushrooms, pimento, corn, spaghetti and tomatoes. Add juice from pimento and mushrooms and 1/2 cup tap water. Cook slowly for 45 minutes, covered. Serve while hot.
Put skim milk in boiler. Add gelatin. Stir to dissolve. Add eggs that have been beaten and rest of ingredients. Cook long enough to cook eggs, if using them. Cool 8 to 12 hours, then freeze as usual.
Bake potatoes until tender. Cook broccoli and drain well. Halve potatoes lengthwise, leaving 1/4-inch thick shell. Scoop out flesh into bowl. Add milk and butter and mash until smooth. Spoon into shells. Mix broccoli, cheese, onion, salt and pepper until blended. Spoon 1/4 cupful onto each potato.
Blend cheese, milk, sugar and peanut butter together. Fold in Cool Whip. Pour into graham cracker crust. Serve with additional Cool Whip.
Mix cream cheese, milk and sugar in a large bowl with a wire whisk until smooth. Gently stir in whipped cream. Spread on bottom of crust.
In a blender, combine the vinegar, sugar, mustard, onion and salt. Cover and process until well blended. While processing, gradually add oil in a steady stream. Stir in poppy seeds. In a salad bowl, combine the romaine, cashews and Swiss cheese. Serve with dressing. Yield: 8 to 10 servings.
Combine ground beef, oatmeal, green pepper, onion, celery, egg, parsley, garlic, tomato juice, salt and pepper. Put in greased loaf pan. Cook in microwave on High 6 minutes. Frost with ketchup and cook 5 more minutes.
Mix like pie dough the first 4 ingredients. Press into a 9 x 13-inch pan and bake at 350° for 10 minutes. Cool. Whip with mixer the cream cheese and sugar. Fold in Cool Whip. Spread on crust. Mix pudding and milk until thickened. Spread over creamed mixture. Top with other half of Cool Whip and sprinkle with nuts. Chill.
Preheat oven to 400°. In small bowl, combine bread crumbs, cheese, salt and pepper; mix well. Sprinkle several tablespoons crumb mixture over each tomato half. Dot each half with 1 teaspoon butter (or drizzle with melted butter). Place on cookie sheet. Bake, uncovered, at 400° for 15 to 20 minutes. Serve hot.
Sort and wash peas; place in Dutch oven. Add 2 slices bacon and next 4 ingredients. Bring to a boil; cover. Reduce heat and simmer 40 minutes or until peas are tender; drain and discard bacon, onion and garlic.
Place the Brussels sprouts in a baking dish. Pour enough cream over them to cover the bottom of the dish, 1/2-inch. Sprinkle with salt and pepper to taste. Cover and bake for 20 to 30 minutes at 350°.
Mix together ground chuck, garlic powder, salt, bread crumbs, Parmesan cheese, rice, pepper and 1/2 cup sauce. Cook cabbage until tender. Cut off leaves; mix filling ingredients and roll in fist size balls. Wrap each ball in cabbage leaf. Place in casserole and cover with tomato sauce. Bake at 325° for 2 hours.
Prepare Minute rice, using beef bouillon instead of plain water. Saute green onions in butter until tender. Add mushrooms, salt and cooked rice. Mix all together. Heat thoroughly; fluff lightly with a fork before serving.
Melt margarine in dish. Spread uncooked rice over margarine. Pour water over rice; place chicken on rice and spoon soup over top. Bake at 350° for 1 1/4 to 1 1/2 hours.
Place chops in casserole dish. Combine all remaining ingredients. Pour mixture over pork chops. Bake at 350° for 1 hour.
Put bananas in blender. Add lemon juice and blend to mix. Put in all remaining ingredients and blend at high speed until frothy. Serve in chilled glasses. Serves 6. Each serving contains 1 fruit portion, 1/2 milk portion and 80 calories.
Brown ground beef and pork sausage with onion. Crumble meat with fork. Add tomatoes, kidney beans, chili powder and salt. Simmer 1 hour. Makes 4 servings.
Place beef, salt, garlic salt, onion and bread crumbs in a 9-inch pan. Add evaporated milk and mix together with a fork. Spread mixture evenly over the bottom of pan, raising a rim about a half-inch high around edge. Spread catsup or tomato paste over meat to the rim. Arrange drained mushrooms on catsup. Place cheese strips in crisscross pattern over top. Sprinkle with oregano. Sprinkle generously with Parmesan cheese. Bake in a preheated oven at 400° for 20 minutes or until cheese is melted and lightly browned. Cut in wedges.
Cream Crisco and sugar together. Add eggs at room temperature. Add 2 cups of cake flour, then 1/2 cup of White Lily flour. Cook at 200° until done.
Put ingredients in baking dish as given. If using cabbage, add after ground turkey. Season with salt and pepper. May add hot pepper seeds and oregano. Bake at 375° for about 1 1/2 hours.
Drain cans; mix all ingredients together. Bring to a boil the sugar, oil, vinegar, salt and pepper. Pour over vegetables.
Cream together margarine, shortening and sugar. Add eggs, one at a time, beating 2 minutes after each egg. Mix together and set aside salt, flour and baking powder. Mix together the flavorings and milk. Add dry and liquid ingredients to creamed mixture alternately. Bake in a greased and floured 10-inch tube pan for 1 hour and 20 minutes at 350°. Do not open oven door while cake is baking.
Preheat over to 350 degrees. Cook broccoli by package directions. Do not overcook. Drain. Cook rice in water until tender. Saute onion in butter until tender. Combine milk and soup. Mix all ingredients together and pour into casserole dish. Reserve some cheese for top. Cook until cheese has melted and ingredients well blended.
Mix all ingredients together and bake 20 minutes at 350°. Sprinkle the 1 cup grated cheese on top. Bake 15 to 20 minutes longer. Makes 1 large or 2 small casseroles.
Sift together flour, sugar, baking powder, soda and salt. Cut in shortening. Dissolve yeast in warm water and add to flour mixture along with buttermilk. Mix well; turn out on lightly floured board. If necessary, add additional flour to make soft dough. Roll out 1/4-inch thick. Dip in melted butter and fold over to make pocket-book rolls. Bake at 400° for 10 to 12 minutes or until lightly browned. Store unused dough in plastic bowl in refrigerator. Use within a week.
Layer ingredients in a 9 1/2-inch pie plate in the order given. Refrigerate for 2 hours.
Cream butter, cream cheese and powdered sugar together. In another bowl mix milk, pudding and whipped topping. Combine mixtures. Put 1/3 of crushed cookies in bottom of plastic sand pail or flowerpot. Add 1/2 of pudding mixture. Top with 1/3 of cookies, then remaining pudding mixture. Top with rest of cookie crumbs before serving.
Cook onions, celery and bell pepper in oleo until soft. Add English peas, chestnuts, pimento and mushroom soup. Pour into a buttered casserole and cover with bread crumbs. Bake at 350° for 30 minutes until brown and bubbly.
Mix all together in casserole dish and sprinkle top with crushed potato chips. Bake at 325 degrees (slow oven) until done and browned, about 45 minutes to 1 hour. Chow mein noodles may be substituted with elbow noodles.
Cut up and stew potatoes to fill 9 x 13-inch pan, drained. Mix remaining ingredients. Spoon over potatoes. Top with cracker crumbs. Melt 1/2 stick margarine and pour on top. Bake at 375° approximately 40 minutes, until brown and bubbly.
Preheat oven to 325°. Mix together the first 4 ingredients until crumbly. Press 1/2 into bottom of square pan. Mix remaining ingredients together. Pour over crust. Sprinkle remaining crust on top. Bake for 40 to 50 minutes.
Beat egg whites until stiff; add baking powder, sugar and vanilla. Beat again. Fold in pecans and graham crackers. Butter a 9-inch pie plate and pour mixture in. Bake at 300° for 35 minutes or until lightly golden brown. Cool. Top with a medium tub Cool Whip and chopped pecans. Refrigerate.
Cream 3 sticks margarine and softened cream cheese. Add sugar a little at a time. Add eggs, one at a time, beating mixture after each addition.
Combine sugar, margarine, oil, vanilla and eggs. Beat well so oil doesn't separate. Add dry ingredients. Chill. Form into balls, flatten with glass dipped in sugar. Bake at 350° for 10 to 12 minutes.
Brown ground beef and onion. Drain off fat. Add beans, tomato sauce and cheese. Let simmer until cheese melts. Pour into casserole dish.
Melt lard and butter in small pan. Pour into large bowl; add sugars, baking powder, salt and vanilla. Mix well. Blend in eggs and milk. Stir in flour a little at a time until stiff enough to roll out. Roll 1/4 to 1/2-inch thick and cut into desired shapes. Place 1/2-inch apart on greased cookie sheet. Bake in preheated 350° oven for 10 to 12 minutes. Cool and decorate with colored icing. Makes about 6 dozen.
Preheat oven to 350°. Place 2 tablespoons olive oil in a large nonstick skillet. Add the bread cubes and stir to coat. Saute over medium heat for 5 to 7 minutes, or until the bread is lightly browned.
Heat oven to 375°. Generously grease 24 miniature muffin cups. Separate dough into 12 pieces. Divide each roll in half. Press dough in muffin cups, covering bottom and sides. Divide shrimp or ham evenly among shells.
Preheat oven to 500°. Wash turkey; season inside and out with salt and pepper. Place a flat lid in bottom of roaster so the turkey won't stick. Place turkey in roaster and baste with butter. Pour water in roaster and add giblets if you have any. Cover and bake 1 hour. Do not open oven while cooking and do not open oven until it is completely cooled.
Preheat oven to 375°. Grease 13 x 9 x 2-inch baking dish. Melt butter over low heat. Crumble bread into a big bowl. Add milk and mix thoroughly. Add sugar, salt and vanilla and mix. Beat eggs lightly; add and mix. Add melted butter; mix and pour into baking dish. Bake 1 1/2 hours on middle rack in oven. Place pan underneath to catch drippings, then cool on wire rack.
Cook sugar and syrup until sugar dissolves. Add peanut butter and cornflakes and mix well. Mix with buttered hands to make sure it is well mixed, then with buttered hands press firmly into a 13 x 9 baking pan. Cut with a buttered knife while still warm. Cool until firm and eat.
Mix well. Bake in oven 3 to 4 hours at 350°. Stir occasionally.
In a 13 x 9-inch pan, mix rice and 3 cans soup. Put chicken on top of rice mixture and bake at 350° for 1 1/4 to 1 1/2 hours.
Drain pear halves, reserving 1/4 cup syrup and 1 pear half. Mash remaining pear halves; drain. Combine the first 1/3 cup sugar, gelatin and salt. Stir in reserved pear syrup, egg yolks, lemon peel and lemon juice. Cook and stir until slightly thickened. Add mashed pears. Cool until mixture mounds. Beat egg whites to soft peaks. Gradually add remaining sugar, beating until stiff. Fold in pear mixture. Turn into pie shell. Chill. Garnish with whipped cream and reserved pear half, sliced.
Cream butter and sugar. Beat in eggs, one at a time. Add flour alternating with whipping cream. Beat well. Add vanilla. Pour in tube pan. Place in cold oven and bake at 300° for 1 1/2 hours.
Combine all ingredients. Store, covered, in airtight container. Shake before using to blend. Yields about 1/3 cup.
Thoroughly mix orange juice concentrate with water and powdered pectin in a large pan. Stir constantly over high heat until bubbles form around edge. Immediately add sugar and stir well. Bring to a full rolling boil and boil hard for 1 minute, stirring constantly. Remove from the heat. Skim and pour into sterilized jars. Fill to within 1/2-inch of top. Put on caps; screw bands firmly tight! Process in boiling water bath 5 minutes. Yields 6 (8 ounce) jars.
Crumble sausage and fry until done; drain. Put in casserole dish. Grate cheese and spread 1/2 on top. Spread bread crumbs on top of cheese. Beat the eggs, add milk and mix well. Pour over casserole dish. Spread the remainder of the cheese over all. Bake in 350° oven for 45 minutes until browned.
Preheat oven to 350°. Grease 13 x 9 x 2-inch baking pan. Add peanut butter to melted butter in large bowl; stir until peanut butter melts. Stir in sugar and vanilla. Beat in eggs. Add flour, baking powder and salt; beat well. Remove 1 3/4 cup batter; stir cocoa into this part. Spread cocoa batter in prepared pan; spread remaining peanut butter batter over top. Bake 30 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan. Cut into bars. Makes about 3 dozen.
Mix ingredients with mixer. Add pecans; mix. Bake at 350° for 45 minutes.
Brown pork roast, then bake. Use drippings and mix with brown sugar. Add sauerkraut. Place on roast. Cover and bake.
Whip potatoes until soft. Add sugar and mix well. Add milk and eggs; mix well. Add butter and vanilla. Pour into well-greased square glass dish; mix remaining ingredients for topping in order given. Sprinkle on top of potatoes. Bake 30 to 45 minutes at 350° until bubbly and slightly browned.
Place croutons in well greased baking dish. Mix remaining ingredients together and pour over croutons. Soak overnight. Bake at 325° for 55-60 minutes.
Combine sugar, sour cream, milk, butter, corn syrup and salt in heavy 2-quart saucepan. Stir over medium heat until sugar is dissolved and mixture reaches a boil. Boil 9 to 10 minutes at 238°, softball stage. Remove from heat and allow to stand until lukewarm (110°), about 1 hour. Add vanilla and beat until mix just begins to lose its glaze and hold its shape. (Requires very little beating.) Quickly stir in nuts and cherries and turn into oiled pan. Let stand in pan until firm. Cut into squares.
Cut chicken into 1/4-inch pieces. In large skillet, melt butter. Add onions, garlic, cilantro and lemon. Saute until tender. Add cut chicken, salt and pepper to taste. Cook 5 minutes until chicken is cooked. Pour over 6 cups steamed rice. Serves 12.
Beat eggs slightly. Mix sugar and cocoa. Add to eggs. Add remaining ingredients. Pour mixture into pie shell. Bake at 350° for 45 minutes.
Thaw and drain spinach. Stir in can of cream of potato soup. Add Parmesan cheese. Blend all together and place in square baking dish. Prepare Stove Top by box instructions and spread on top of spinach mix. Bake at 350° for 30 to 40 minutes. When cheese appears through dressing, it should be done.
Prick potatoes with fork. Bake in a 375° oven for 45 to 50 minutes or until tender. Cool slightly. Cut potatoes in half lengthwise. Gently scoop out each potato half, leaving a thin shell. Set shells aside.
Combine all ingredients; mix well. Spoon onto a 13 x 9 x 2-inch pan. Bake, uncovered, at 350° for 40 minutes.
Mix above ingredients. Roll into small balls. Melt chocolate chips. Dip balls into chocolate. Let set overnight.
Mix well the flour, sugar and cinnamon in a large bowl. Combine in saucepan the oleo, oil, cocoa and water and bring to a boil. Pour over flour, sugar and cinnamon. Add eggs, buttermilk, soda and vanilla. Mix well and pour onto greased cookie sheet. Bake at 350° for 15 to 20 minutes.
In a screw-top jar, combine all ingredients. Cover and shake. Chill. Shake before serving. Makes 1 3/4 cups.
Grease and flour 9 x 13-inch cake pan. Layer pineapple chunks with juice and cherry pie filling. Sprinkle on yellow cake mix (dry). Slice butter stick and drop squares across top of cake mix. Bake at 350° for 1 hour.
Mix rinds of lemons and oranges, corn syrup and brandy and let mellow in refrigerator for a week.
Cut cauliflower into florets. Place in bowl, pour on dressing, mix and serve.
Boil until spins a thread off spoon, then add raw peanuts (10 ounce jar). Cook until light brown. Add 1 teaspoon vanilla, then take off heat and stir in 2 teaspoons baking soda. Pour on greased cookie sheet.
Remove the skin from the chicken breasts. Cut them in half. Combine cracker crumbs and seasonings. Coat chicken in this mixture.
Cook eggplant in 1-quart boiling water with 1 teaspoon salt 10 minutes or until tender. Drain and mash. Cook shrimp in boiling water (shrimp boil may be added) and 1 teaspoon salt for 5 minutes. Cool, peel and chop. Saute celery, onions, parsley and garlic in 2 tablespoons butter or margarine. Add mashed eggplant to onion mixture and mix well. Add eggs, salt (if now needed), pepper and all of bread crumbs except 2 tablespoons and mix well. Stir in chopped shrimp. Place in casserole dish and sprinkle reserved bread crumbs on top. Drizzle remaining 2 tablespoons melted margarine over top. Bake, uncovered, at 350° for 35 to 40 minutes or until browned.
Grind or chop fruit into small pieces. Add remaining ingredients, mix well. Add a small amount of pineapple juice. If relish is to dry, add sugar to taste. May be stored airtight in refrigerator for a month.
Mix well. Pat into 15 x 9-inch ungreased jelly roll pan. Cut into 1 1/2-inch squares. Separate slightly. Cook uncovered at 400° for 25 to 30 minutes. Cover. Label and freeze (no longer than 2 months).
Place all the ingredients in a large pot. Bring to a boil over medium heat. Reduce the heat. Partially cover the pot and simmer for 1 hour. Serve hot. Makes 12 servings.
Combine caramels and 1/3 cup of the milk in top of double boiler. Melt, stirring constantly, until completely melted. Remove from heat (keep warm so it will not harden).
In a small electric mixing bowl, combine egg white, water and nonfat dry milk powder. Beat at high speed until stiff enough to hold shape. Reduce to low speed and gradually add granulated sugar and lemon juice. Return to high speed and continue beating about 5 minutes or until stiff. Blend in egg yolk. Fold in crushed pineapple. Spoon into ice cube tray. Place in freezer for about 2 hours or until thoroughly chilled. Makes 6 servings. Has 110 calories each serving.
Mix together and bake in microwave-safe casserole dish at High power for 15 minutes.
In a large skillet, cook beef with garlic powder until browned; drain. Add broth, tomatoes and Italian seasoning. Bring to a boil. Stir in pasta. Cook over medium heat for 10 minutes or until pasta is tender. Stir in 1/4 cup Parmesan. Serve with additional cheese, if desired.
Cream together the sugar, eggs and oil. Add the prunes. Sift together the flour and the spices. Add this to the sugar/egg mixture. Add nuts. Grease or line a 1/2 pound cake pan. Start cake in cold oven, then bake at 300° for 1 1/2 hours.
Put cucumbers, onions and peppers into a large container. Mix marinade well and pour over cucumbers. Refrigerate for 2 weeks. Transfer to clean jars and refrigerate.
Saute onions and chilies in skillet. Add cream of chicken and cream of mushroom soup, 2 cans chicken broth from deboned chicken and simmer 5 to 10 minutes.
Combine meal, flour and onion. Add egg. Gradually beat in milk. Drop from a spoon into hot fat; fry until golden brown. Drain on absorbent paper. Makes 16 hush puppies.
Combine ground beef, egg, cracker crumbs, onion, 1/3 cup tomato sauce, salt, oregano and pepper. Mix well and form into a flat rectangle, about 10 x 12-inches, on waxed paper. Sprinkle Mozzarella cheese evenly over meat mixture. Roll up like a jelly roll and press ends of roll to seal. Place in shallow baking dish. Bake at 350° for 1 hour. Pour off excess fat. Pour on remaining tomato sauce and bake an additional 20 minutes. Makes 4 to 6 servings.
Fry meat in a small amount of grease until pink is gone. Add onion, green pepper and garlic. Fry until onion is clear. Add 1 1/2 or 2 tomato cans of water; let cook for 20 minutes. Just before serving, add 1 tablespoon of flour to thicken.
Mix Crisco, cornstarch and white flour. Add glycerin. Add food coloring. Apply a thin layer of cold cream to the face. For 1 child.
Mix jello, sugar, salt and boiling water. Mix well and chill until thick. Add cottage cheese, Cool Whip and pineapple. Mix well and chill until firm.
Combine bread crumbs, Parmesan cheese, basil, oregano, garlic salt and salt. Dip chicken pieces in butter. (Set remaining butter aside.) Roll in crumb mixture. Place in shallow casserole dish. Bake at 375° for 50 to 60 minutes. To leftover butter, add wine, onion and parsley. Pour over baked chicken. Bake 2 or 3 minutes more. Serves 4.
Moisten bread crumbs with milk. Combine with ground meat, salt and pepper. Shape into eight meat balls. Pour into baking dish. Combine remaining ingredients to make sauce. Pour around patties. Set baking dish in oven. Bake at 375° for 45 minutes. (Any leftover may be frozen.)
In serving bowl, combine yogurt, mustard, lemon juice, parsley, pepper and onion. Gently stir in potatoes to coat. Cover and chill.
Mix all ingredients and pour into 9 x 12-inch pan. Bake in a 350° oven for 35 minutes or until golden brown.
Wash beans. Start in one and a half quarts of water. Add salt, sugar and ham bone. Cook slowly until beans are almost done. Slice sausage in one-fourth inch slices and add to beans. Add one cup of water and continue to cook for half an hour. Serve in soup bowls with hot corn bread.
Beat together egg, oil and applesauce. Add flour, soda, baking powder and spices. Beat well. Stir in raisins and spoon batter into muffin wells. Bake at 375° for 20 to 25 minutes, or until firm to touch. Delicious with cream cheese. Serves 12.