HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain pineapple, reserve juice. Add water to juice to measure 1 1/2 cups. Stir boiling water into gelatin in large bowl, 2 minutes. Stir into measured liquid. Pour 2 cups of the gelatin into medium bowl. Refrigerate about 1 1/2 hours. Stir in pineapple. Spoon into 5-cup ring mold. Refrigerate about 2 hours or until set, but not firm (should stick to finger when touched and should move to side when mold is tilted). Stir remaining 1 cup gelatin gradually into cream cheese in small bowl until smooth. Refrigerate about 1 1/2 hours or until thickened. Stir in walnuts. Spoon into mold. Refrigerate 4 hours or until firm.
Preheat oven to 350°. Beat egg whites until stiff, but not dry. Add sugar. Mix in pecans and chocolate chips. Drop by teaspoonful on well greased cookie sheet. Turn off oven. Place meringues in oven.	Let stay there overnight.
Rinse chicken breasts with cold water and pat dry. Dip in sour cream. Add garlic powder to bread crumbs and dip chicken breasts in bread crumbs. As an option, add Worcestershire sauce and Tabasco sauce to sour cream. Place chicken on a rack and broil for 5 minutes on each side.
Boil hamburger meat in 4 cups water until meat is done. Skim top of broth. Add elbow macaroni and salt; cook until tender. Drain meat and macaroni. Add cheese cubes and stir until melted. Serves 6.
Bake chicken or turkey in a preheated oven at 325° about 3 hours or the time listed under poultry. Boil the neck and liver in a separate boiler for stock. Combine minced onion, chopped celery, cornbread crumbs, saltine cracker crumbs, salt and pepper in large mixing bowl. Pour in the stock. Mix well. Bake 45 to 60 minutes. Serve hot.
Take skin off liver pudding and cut up into pan. Add salt and pepper. Add 3 cups water; stir well. Cook until boiling, mashing lumps up, then simmer 10 to 15 minutes. Add 1 cup water to the cornmeal. Mix well. With the heat as low as possible, add to pudding mixture. If it needs more cornmeal, add, then stir well and beat. It should be thick enough to just barely pour. Pour into a loaf dish. Let cool. Cover and put in refrigerator. When ready to use (after it sets awhile, I like to leave it overnight), slice (thinner slices about 1/4-inch or less), fry in buttered iron skillet until well browned on both sides, turning once. Serve with maple syrup poured on top like pancakes.
Mix sugar, eggs and flour; stir good. Add water and vinegar. Cook over low heat stirring all the time. It will get thick and bubbles will appear. Cool and it will keep for months in the refrigerator.
Soften margarine. Blend with flour and 2 tablespoons sugar. Press into a 9 x 13-inch pan; bake for 15 minutes. Cool.
Heat oven on its lowest setting. Combine beans, onion, garlic and water in a large, lidded, ovenproof casserole and place in oven. Do not add salt. Cook in slow oven overnight or all day 6 to 10 hours. Check liquid after 6 or 7 hours and add more if necessary. When beans are tender and liquid is thick and soupy, add salt to taste and stir in cooked brown rice and some pepper.
Wash cranberries and crush in blender. In mixing bowl, add sugar to berries and let stand 15 minutes. Add pineapple. Heat orange juice and add jello. Mix all together and refrigerate overnight. This is delicious!
Mix milk, egg, baking powder and salt together. Add sifted flour to make extra thick batter. Drop by teaspoon into boiling chicken broth. If more dumplings are desired, start out with 1 cup of milk and add same amount of other ingredients.
Slice as many onions as desired for a meal in a dish of milk. Separate rings and drain for 1/2 hour. Lay on waxed paper, season with salt and pepper and cover with shortening. Fry as you would potatoes, watching to prevent burning. Turn carefully.
Cut chicken into strips or small chunks. Coat well with taco seasoning mix. Saute in olive oil, add peppers and onions and cook all together, season with salt, pepper, chili powder. Cook pasta and drain. Mix pasta and chicken, peppers, onion, etc. Serve in pasta bowl. Top pasta mixture with sour cream, salsa, and grated cheese.
Melt shortening or oil in Dutch oven. Put in meat and fry until it starts to brown. Add onion. Cook until golden. Salt and pepper to taste. Add 2 quarts of water, bay leaf and cinnamon. Cook for 45 minutes, covered. Then add the tomatoes and Worcestershire sauce. Cover. Cook 30 minutes more.
Cook first 4 ingredients until bubbly. Remove from heat. Stir in confectioners sugar. Beat until consistency desired and spread on cake before it hardens.
Mix all ingredients together. Dot with butter and sprinkle with cracker crumbs. Bake 20 minutes at 350°. Remove. Top with cheese and return to oven until cheese melts.
Mix in order given. Pour into well-greased loaf pan. Bake at 350° for 40 to 50 minutes.
Mix together. Put into buttered pan. Bake at 375° for 25 minutes.
Prepare bread crumbs and onions. Heat oven to 400°. In a large bowl beat eggs. Mix in chopped meat, crumbs and onion. Add horseradish, salt, mustard and milk; combine. Put meat loaf in a shallow pan. Add quartered potatoes and onions and pour tomato soup over it. Bake for 50 minutes.
Stir together 1 slightly beaten egg, pumpkin, 1/3 cup sugar and pie spices. Spread over bottom of pie shell. Beat 2 eggs; add 1/2 cup sugar, white Karo, oleo and vanilla. Fold in nuts. Spoon over pumpkin mixture. Bake at 325° for 1 hour. Serve with whipped cream.
Mix oil and sugar, beat well. Add eggs. Sift flour and spices with baking soda and salt. Add to sugar mixture. Add carrots, a little at a time, and mix. Bake in a greased and floured tube pan at 350° for 60 to 70 minutes until center is done.
Mix all ingredients together. Bake, covered, for 45 minutes at 350°. Uncover; bake 15 minutes longer.
Preheat oven to 425°. Bake 4 large oblong potatoes until done (do not grease skins). Cut in halves lengthwise and scoop out baked potato, reserving shell. Add salt, butter, milk, pepper and grated onion. Mash thoroughly. Spoon into shells, sprinkle with grated sharp cheese and paprika. Bake for 15 minutes at 375°. Serve hot.
Peel and slice peaches. adding 1/2 teaspoon Fruit Fresh or 1 teaspoon lemon juice. Measure 2/3 cup of peaches and mash in 1-quart measure. Add water and 3/4 to 1 cup sugar, depending on sweetness of peaches. Microwave 5 to 6 minutes on High, or until mixture thickens, stirring once. Stir in butter. Cool. Fill baked pie shell with remaining peaches. Pour cooled glaze over top. Garnish with whipped cream.
Lacerate flank steak across the grain of the meat, both sides. Marinate for 1 day, turning occasionally. Broil 5 minutes on both sides.
Mash avocados and add lemon juice, salt and pepper. Spread bean dip in a large, shallow dish. Spread avocado mixture on top of bean dip. Mix sour cream and taco seasoning together, spread over avocado mixture. Top with green onions, tomatoes and cheese (in that order). Serve with tortilla chips.
Boil thighs in water seasoned with garlic powder, salt and pepper. After chicken is done, use the broth to cook rice according to package directions. Chop up chicken. When rice is done, add soups and a can of broth. Add chicken and mix well. Pour into 9 x 13 pan. Sprinkle with cheese. Bake at 350° until cheese is melted.
Preheat oven to 375°F. In a bowl, mix the tuna, soup, vegetables and seasoning together. Dump the whole mixture into a 1 1/2 quart casserole dish and top with pieces of the biscuit dough.
Blend all ingredients. Use on a fruit tray to dip fruit into such as strawberries, grapes, bananas, fresh peaches, apple slices, etc.
Preheat oven to 475°, very hot, about 9 or 10 p.m. the night before you are planning your meal.
Freeze beef bottom round or top round. Put in refrigerator overnight and slice in the morning. Dredge with flour. Brown in oleo; add minced onion, mushrooms and hot water with beef bouillon. Let simmer until tender, about 1 hour. Add sour cream.
In large bowl, combine all ingredients and beat for 4 minutes. Spray Bundt pan with cooking spray and sprinkle with granulated sugar. Bake at 350° for 45 to 50 minutes or until cake tests done. Cool in pan 10 to 15 minutes and turn out onto plate. Sprinkle with confectioners sugar or glaze.
Wash, drain and stem berries. Crush 2 cups of berries and combine with water, sugar and cornstarch. Bring to boiling point and simmer about 2 minutes or until clear. Add butter and enough red food coloring to give good color. Fill baked and cooled pie shell with cooled berry mixture. Cover with remaining sliced berries. Chill. Top with cream before serving.
Heat oil in heavy, large skillet over medium-high heat. Season salmon with salt and pepper. Saute in skillet until just cooked through, about 3 minutes. Using slotted spoon, transfer salmon to plate. Add garlic to same skillet; saute 30 seconds. Add mushrooms; saute 2 minutes. Add green onions, tomato, wine and capers; cook until mushrooms are tender, about 5 minutes. Add linguine, dill, lemon juice and salmon and toss. Serve with salt and pepper. Makes 4 servings.
Brown hamburger and onions together. Drain. Layer in casserole one layer of Tater Tots and cheese. Repeat. (Cheese should be the top layer.) Pour cream of mushroom soup over mixture. Bake about 1 hour at 350° or until golden brown.
Mix gelatine, Sweet 'N Low, salt and spices in top of double boiler or nonstick pan. Beat 3 egg yolks and milk together. Add to the pumpkin and gelatine mixture. Cook over boiling water or nonstick pan, 10 minutes. Cool and chill until mixture mounds slightly when dropped from a spoon. Beat egg whites until stiff. Add 1/2 cup sugar gradually, then fold into the cold pumpkin mixture. I did not use Sweet 'N Low in the egg whites. Pour into cool pie shell, graham cracker is good. Refrigerate and serve with lite Cool Whip.
Cook noodles until done; drain. In a large skillet, brown hamburger and onion; drain off fat. Stir in soup, corn, sour cream, milk, salt and pepper. Mix well. Stir in cooked noodles. Put mixture into a 1 1/2-quart casserole. Toss bread crumbs with melted butter on top of casserole. Bake, uncovered, about 50 minutes at 350°.
Soak bread cubes in milk. Add ground beef, onion, Worcestershire sauce, catsup, salt and pepper. Mix well. Shape into small meatballs. Place in baking pan.
In large bowl, stir together the mayonnaise, lemon juice, cucumber, red and green onions, celery dill, salt and pepper. Add the tuna and toss to coat. Serve with slices of Rustice whole wheat round bread.
Combine about half of the flour, brown sugar, peanut butter, shortening, egg, milk, vanilla and baking soda. Beat with an electric mixer on medium to high speed until thoroughly combined. Beat in remaining flour. Stir in oats. Spread batter into an ungreased 8 x 8 x 2-inch baking pan. Bake in a 375° oven for 15 to 18 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack. Frost with Peanut-Butter Frosting. Cut into bars. Makes 20.
Over medium heat, brown ground beef in large pan; drain. Return to heat and add remaining ingredients; bring to a boil. Cover pan with lid and simmer for 30 minutes. Stir occasionally.
Put all ingredients into a bowl. Beat with mixer at low speed for a few minutes, then at high speed. Mix good and pour into greased and floured pan. Bake at 350° for about an hour.
Drain cherries and pineapple; save the juice. Heat 1 cup of the juice to boiling; add to jello in a large pretty bowl and stir making sure that all of the jello is dissolved. Heat coke and add 1 cup cold water; add to jello. Refrigerate and let partially thicken. Cut cherries in half and add to pineapple, set aside. Add a small amount of partially set jello to the cream cheese in a small bowl and stir; keep adding jello until cream cheese is almost a liquid; add it to jello and mix well. Add cherries, pineapple and pecans; mix well and chill until firm.
Line 2 cookie sheets with foil. Lightly grease. Arrange lollipop sticks (15) or oiled cookie cutters about 4 inches apart. Put first 3 ingredients in 2-quart microwave bowl. Put in microwave, uncovered, on High for 1 1/2 to 2 minutes until margarine melts. Stir in flavoring and color. Microwave on High 5 to 5 1/2 minutes until candy thermometer registers 270° to 290° or a small amount of syrup dropped into cold water separates into threads that are hard. For round lollipops, drop 1 tablespoon syrup over end of stick. Let cool completely. For shaped lollipops pour into cookie cutters.
Cook first 5 ingredients, stirring constantly until thick. Add butter, salt and vanilla; stir well. Pour into pastry shell. Top with meringue and bake until golden brown.
Cover apricots with hot boiling water 15 minutes and drain. Mix fruit and nuts. Sift dry ingredients. Add brown sugar and blend well. Add egg and milk, then syrup. Stir all well. Put into 2 well-greased loaf pans. Let stand 15 to 20 minutes. Bake at 350° for 50 minutes.
Combine water, onion, salt, lemon juice and celery in kettle and bring to boil. Boil for four minutes. Add fish and bay leaf; boil for 3 minutes. Remove fish. Brush with melted butter (garlic); sprinkle with paprika. Broil for 2 minutes on cookie sheets. Serve with melted butter.
Saute onions with margarine in skillet for 15 or 20 minutes over medium heat. Place 1/2 the onions in a 9 x 13-inch baking dish. Top with 1/2 the crackers and 1/2 the Parmesan cheese. Repeat with remaining ingredients. Bake, uncovered, at 325° for 30 minutes. Makes 8 to 10 servings.
Cook shells according to package directions. Drain and cool in single layer on wax paper. Brown beef and pork in skillet. Drain. Combine meat, eggs, bread crumbs, Mozzarella cheese, onions, oregano, salt and pepper. Fill each shell with approximately 2 tablespoons of meat filling. Spread a thin layer of sauce on bottom of a 13 x 9-inch baking pan. Place shells, open side down, in single layer in the pan. Cover with remaining sauce. Sprinkle with Parmesan cheese. Cover with aluminum foil and bake at 350° for 45 minutes. Fills about 36 shells. Makes 10 to 12 servings.
Cook broccoli until tender. Put in casserole dish with a little milk at bottom of dish. Slice cheese thin and put over broccoli. Heat some butter in a skillet and soak cracker crumbs. Sprinkle crumbs over top of cheese. Bake at 350° for 30 minutes.
Simmer bouillon cubes, water, celery and onion in large pot until celery is tender, about 20 minutes. Add the potatoes and bag of vegetables and simmer until tender, about 15 minutes. Add the cans of soup and cheese. Simmer until the cheese is melted and the soup is hot.
Fry hamburger and onion in a little Crisco until brown. Add remaining ingredients. Let simmer about 10 minutes.
Beat together sugar, oil and vanilla. Add eggs, 1 at a time. Beat well after each addition. Add flour, baking powder and salt. Pour half of the batter in a greased 9 x 13-inch pan. Cover with fruit pie filling. Pour remaining batter over filling. Bake at 325° for 35 to 45 minutes. Serve either hot or cold with Cool Whip or ice cream.
This is made from sour oranges. Mix milk and egg yolks and slowly add sour orange pieces. Beat 1 egg white until stiff. Fold into sugar and orange mixture. Pour in baked shell.
Boil the chicken breasts in seasoned water until tender. Cook, debone and tear into bite-size pieces. Set aside.
Preheat oven to 400°. Brown hamburger and onion. Drain. Add barbecue sauce and brown sugar. Press biscuits to sides of muffin tins and fill with beef mixture. Bake for 10 to 12 minutes. Remove from oven and top with cheese.
Combine all ingredients. Bake at 350° for 1 hour, stirring every 15 minutes.
Cook flour and milk over low heat and stir until thickened. Set aside to cool. Combine shortening, sugar and margarine and beat on high for 4 minutes until creamy. Add cooled flour and milk mixture and beat all together another 4 minutes with a little vanilla, if desired. Can add any food color.
Cream oleo and sugar. Add eggs, one at a time, blending well. Blend in pineapple. Bake in a lightly greased 9 x 13-inch pan at 350° for 30 minutes.
Grind nuts in blender. Heat broth; add nuts and bread crumbs. Bring to a boil and cook, stirring until mixture has thickened. Arrange chicken over a bed of rice. Pour nut sauce over chicken. Mix oil and paprika until it becomes red. Dribble over sauce to decorate. May be served cold.
Cook the first 5 ingredients until thick and add the beets and oleo. Let stand in syrup 30 minutes before serving.
Combine squash and onion in chicken broth. Cook until tender. In blender, combine 1/2 of the squash mixture with 1/2 of the cream cheese and puree. Repeat for the rest of squash and cream cheese. Return mixture to pot and simmer for 15 minutes. Season to taste.
Cook macaroni. Fry hamburger and crumble up. Put tomatoes in macaroni. Put hamburger and onions in that. Pour in baking dish. Top with cheese at 325° for 45 minutes.
Blend chocolate pieces with syrup and water over low heat until chocolate is melted. Add vanilla; pour into jar. Refrigerate until cool. Beat cream at medium speed, adding chocolate gradually. Refrigerate. Scald milk. Fill serving cups 1/2 full of chocolate mixture. Fill with hot milk; blend.
Cream butter and sugar. Add eggs, lemon rind and vanilla. Add flour, baking powder, sliced almonds and anise seed. Spread dough out on cookie sheet. Bake at 375° for 25 minutes. Cool. Cut diagonally and place on cookie sheet under broiler until brown. Yield: about 3 dozen.
Using 1 cup of boiling water and 1/2 cup cold water each, dissolve and make the three different flavors of jello; chill overnight.
Heat oven to 325°. Melt butter in oblong baking pan (13 1/2 x 9 x 2). Tilt bottom to coat with butter. In large bowl, beat eggs. Then add other ingredients. Bake 35 minutes until eggs are set (but moist).
Dissolve each box of jello in one cup of boiling water. Divide each flavor in half. In one part put 2 tablespoons of sour cream. Put the clear flavor in an 8 x 8-inch pan first and let set. Then add the sour cream into the other half and let set. Alternate the rest.
Saute chicken in butter; brown well on both sides. Remove to warm platter. Add chives to pan and stir. Add wine and cook down. Add cream. Mix well. Remove from heat. Add mustard, blending well. Return chicken to pan to heat. Serve.
In a large bowl, pour one cup boiling water over oleo. When nearly melted, add 1 cup warm water, sugar, salt and eggs. Stir well. Sprinkle yeast over mixture. Let set a few minutes to dissolve. Add mashed potatoes. Add flour, 1 cup at a time, beating with mixer. Will have to mix the last 2 or 3 cups of flour with a spoon. Put dough in refrigerator overnight. Punch dough down several times until it gets cold. Pinch off dough and form into rolls. Bake at 400° for 12 to 14 minutes.
Cut 1 tomato, 1/2 cucumber into 1-inch pieces and transfer to processor. Add red bell pepper and puree. Transfer to bowl.
Have a bowl empty. Put brownie mix in bowl. Crack egg in mix. Pour in water. Stir 75 strokes. Put in oven for 27 minutes. Take them out. Let them cool. Eat 'em.
Mix first 3 ingredients in small bowl. Mix cream cheese and oleo, then mix in powdered sugar. Fold in Cool Whip. Fold cream cheese mixture into pudding mixture. Have ready 1 (16 ounce) package Oreo cookies crushed in a 7 ounce flower pot. Place a plastic lid in the bottom. Layer cookies and mixture into pot, starting with cookie crumbs and ending with cookie crumbs.
Place cabbage and apples in large mixing bowl; add sugar, pineapple and marshmallows. Let stand for 30 minutes. Just before serving, add nuts and vinegar, mixing gently. Serve on crisp piece of lettuce. Serves 6.
Mix sugar, milk, butter and cocoa in saucepan. Bring to rolling boil. Remove from heat. Add peanut butter, oats, nuts and vanilla. Mix well and drop by teaspoon onto waxed paper. Let set until firm.
Mix together in large bowl. Pour into ungreased 13 x 9-inch dish. Melt 1/3 cup oleo. Mix with 2 cups corn flakes and pour over top of potatoes. (Oleo all together equals 2 sticks, melted.) Bake uncovered 1 1/2 hours at 350°.
Bring vinegar, sugar and peppers to a good boil for 5 minutes. Add Certo. Boil one minute. A little red food coloring may be added for color. Pour into sterilized jelly jars. Should make only half of recipe at a time.
Soften cheese and blend in mayonnaise and sugar. Add nuts, cranberry sauce and pineapple. Fold in Cool Whip and freeze. Cut into squares and serve.
Melt butter, Mix with crackers. Line dish with 1\2 of crackers crumbs. Add lobster and can of soup. Cover with remaining cracker crumbs. Bake at 350°, uncovered for 35 min. Use of RITZ Crackers is recommended.
Bake potatoes in a 350° oven until done (approximately 1 hour). Scoop potato out of skin and mix with all ingredients except cheese. Put back into skins and top with cheese. Bake for 10 to 15 minutes longer or until cheese is melted.
Fry bacon until crisp; break into small pieces. Combine cornmeal, salt, sugar and soda. Add milk and eggs; stir until well mixed. Add garlic salt, onion, peppers, corn and bacon pieces. Beat well for 1 minute. Grease 10-inch iron skillet with bacon fat. Pour 1/2 of cornmeal mixture into pan; top with half the cheese. Spoon on remaining cornmeal mixture; top with remaining cheese. Bake in preheated 350° oven for 35 minutes. Yield: 8 servings.
Mix jello as directed using reserved pineapple juice as part of water; measure. Mix pineapple with cheese spread. Whip jello when it starts to set. Whip the whipping cream. Fold all together and put in refrigerator. Add chopped nuts on top, if desired. Chill until set.
In a 2-quart saucepan melt butter. Add onion and green pepper. Simmer until softened. Add cooked okra, tomatoes, corn and seasonings. Simmer 10 to 12 minutes, stirring after 5 minutes. Serve over rice.
Mix all dry ingredients together. Add eggs and liquids. Pour into greased 9 x 13-inch pan. Bake at 350° for 35 to 45 minutes or until done. Cool and top with favorite frosting.
Mix thoroughly 1 can of soup, beef, breadcrumbs, egg, onion and salt. Shape firmly into an 8 x 8-inch square pan, lightly greased. Bake at 375° for 1 hour. Take out. Frost with 4 cups mashed potatoes. Sprinkle with Cheddar cheese. Bake for 15 minutes more.
Preheat oven to 400°. Sift flour with sugar, baking powder and salt into a large bowl. Measure milk into a 2-cup measure, add oil and egg and beat together with fork. Mix well. Make a well in the flour mixture, pour in milk mix. Stir quickly with fork just until dry ingredients are moistened. Fold in blueberries. Fill muffin cups (greased or paper lined) 2/3 full. Bake for 20 to 25 minutes in 400° oven or until golden brown on top.
Heat milk and add marshmallows. Stir until dissolved. Remove from heat and add to remaining ingredients. Mix well and put back into graham cracker box. Refrigerate.
Sift flour, sugar and salt together. In a saucepan mix Nestle Quik, butter and water and bring to a boil. Pour this into the flour and sugar mixture. In another bowl combine eggs, soda, buttermilk and vanilla. Add to mixture and mix well. Bake in a shallow pan, greased and floured, at 350° for 20 to 30 minutes.
Cook and bone chicken and mix with remaining ingredients. Bake for 1 1/2 hours at 350°.
Brown ground beef; drain. Place in pan. Pour Ragu over beef. Spread cheese on top. Mix Bisquick and milk until smooth. Pour over top. Bake at 400° for 30 to 35 minutes.
Stir rice and seasonings into ground meat. Mix well. Form into balls, about 1 1/2 inches. Heat tomato soup and water in skillet. Put meatballs into skillet and cover tightly. Simmer 50 minutes.
Wash and sort beans thoroughly. Place in large pot and cover with cold water. Add sausage after cutting into 1-inch slices. Bring to boil. Reduce heat to simmer. Saute vegetables in olive oil. Add to beans; add bay leaf and basil. Cook until beans are tender. Remove 1 1/2 cups drained beans and place in blender with vinegar. Blend until it forms a paste. Add paste to soup with salt and pepper. Serve over rice.
In a bowl, dissolve sugar and gelatin in boiling water. Refrigerate for 1 hour or until cool. Stir in the milk, cream, pineapple and lemon juice; mix well. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer directions. Refrigerate remaining mixture until ready to freeze. Yield: 3 quarts.