HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare jello, using 1 cup water. When slightly thickened, stir in raspberries and yogurt. Pour over angel food cake which has been torn into 3/4-inch pieces. Refrigerate.
Brown ground beef and sausage. Add soup mix; stir. Add cheese and melt. Put 1 tablespoon of meat mixture on a crescent roll triangle. Fold short corners over and then roll to close. Bake at 350° until lightly browned.
In heavy saucepan, melt margarine and marshmallows. Stir in food coloring and vanilla. Bring to boil and remove from heat. Quickly stir in frosted corn flakes and coat well. Drop by tablespoons on waxed paper. Place about 3 cinnamon candies or small cut candied cherries on each cluster to resemble berries. Let cool and dry out.
Knead ingredients. Spray pan with Pam cooking spray. Let rise in pan. Grease hands; pinch out in small balls. Put 2 small balls in cookie pan; let rise again. Bake until done at approximately 350°.
Melt margarine. Mix with first 4 ingredients. When well mixed, form into balls. Melt 1/2 block wax. Add chocolate chips. When melted, dip balls into chocolate and place on waxed paper.
Mix sugar, butter, cocoa, & milk in saucepan on high heat. Stir until boiling then quickly turn heat to medium. Stir and boil for 4 minutes. Remove from heat and add oats, nuts and vanilla to mixture and blend well. Drop by teaspoons onto waxed paper. refrigerate to chill. Serve.
Cream butter and sugar. Add eggs; mix together. Add flour, salt and soda. Last add black walnuts. Form into rolls (length you desire). Place on wax paper-lined cookie sheet. Cover with wax paper and place in freezer or refrigerator until hard. Slice and bake on a greased cookie sheet at 375° for approximately 10 minutes. Cool on rack.
Spread peanut butter between two Ritz crackers until you have 48 cookie sandwiches and dip them in Chocolate Mix.
Mix pudding mix and milk until thick; add Eagle Brand milk, then Cool Whip. Put vanilla wafers and bananas in a long dish. Pour first mixture over.
In bowl, cream sugar and margarine. Melt chocolate in boiling water. Pour over first mixture and stir. Add flour, soda, salt, egg, buttermilk and vanilla. Stir all together well. Bake in greased and floured 8 or 9-inch square pan at 350° for 20 minutes.
Saute in butter the almonds and bread cubes. Bake 20 minutes at 350°.
Dissolve yeast cake in the 2 tablespoons lukewarm water. Scald milk, sugar, salt and shortening in top of double boiler. Pour mixture into large bowl. Add cold water. Cool to lukewarm. Add egg, dissolved yeast and 1 1/2 cups flour. Beat for 3 minutes and stir in remaining flour. Turn on lightly floured board and knead until smooth. Shape into rolls and set in warm place for 1 1/2 hours or store dough covered in refrigerator until needed. Bake at 400° for 20 minutes.
Combine all ingredients. Cook in crock-pot on low for 8 hours or at 325° for 4 hours. Stir to break up meat.
In a large plastic container with lid combine first 3 ingredients and mix well. Add water. Mix well. Place in freezer. Mixture will not freeze solid, but to slush consistency.
Mix rice, cocoa, sugar, eggs and vanilla together. Place in a casserole dish. Chip up butter over the rice mixture. Bake at 350° for 30 to 45 minutes.
Cream sugar and Crisco; add eggs. Beat well. Add flavoring. Sift dry ingredients together. Add dry ingredients with buttermilk. Bake 1 hour and 20 minutes at 325°.
Preheat oven to 400°. Sift together flour, sugar, baking powder and salt into large bowl. Mix milk, eggs, oil, lime rind and lime juice in 2-cup measure. Add all at once to flour mixture. Stir lightly with fork just until moist. (Batter will be lumpy.) Spoon into muffin pan lined with papers 3/4 full. Bake for 20 minutes or until golden.
Beat eggs, cream and seasonings until thoroughly mixed. Heat butter in skillet. Pour in eggs and cook quickly, lifting edge of omelet so uncooked egg can drain under cooked portion. When egg is almost done, add rice and roll omelet.
Mix ingredients well. Bake in 2 (9 x 5-inch) loaf pans that have been greased and floured. Bake for 50 to 55 minutes at 325°. Test with toothpick.
Place chicken in 9 x 13-inch ungreased baking dish and top with cheese. Thin soup with water. Mix until smooth and pour over chicken. Mix stuffing mix with melted butter and sprinkle over top. Bake at 300° for 1 1/2 hours or at 350° for 45 minutes (uncovered).
Place oil and margarine in skillet, then add potatoes. Place other ingredients in with potatoes. Let cook slowly. Stir in cheese last. Add water if needed, stirring to keep ingredients from sticking. Then cook until done (cover skillet with lid while cooking).
Layer as listed. Add 2 cups mayonnaise and 2 tablespoons sugar. Mix and spread over top of salad carefully. Sprinkle with shredded Cheddar cheese.
Beat eggs, sugar and butter until fluffy. Add remaining ingredients, blending until smooth. Pour into 9 x 13-inch flat cake pan. Bake until it springs back to the touch, approximately 20 minutes, at 375°.
In a large bowl, combine flour, sugar, salt, soda and cinnamon. Mix well. Add Wesson oil, carrots and eggs. Pour into a baking pan. Bake at 325° for 40 to 45 minutes.
Melt and stir together the margarine, chocolate chips and peanut butter. Gently stir chocolate mix into cereal until well coated. Put the confectioners sugar in a paper grocery bag. Add chocolate coated cereal and shake until pieces are coated with sugar. Store in an airtight container, if it doesn't all disappear!
Cream sugar and Crisco with mixer. Add eggs, one at a time. Beat well. Add vanilla, flour with cocoa mixed into flour, alternating with buttermilk. Pour in red food coloring.
Tie spices in a piece of cheesecloth. Chop all vegetables. Simmer together until mixture begins to thicken, stirring occasionally. Add sugar and vinegar. Cook, stirring often, until mixture becomes a thick sauce. Remove spice bag. Pack into sterile jars; seal. Makes about 3 pints.
Cook the onion in the 3 tablespoons of butter until tender. Add the cooked rice, parsley, milk, and beaten eggs with 2 cups grated cheese. Add seasonings. Bake 1 hour in 350° oven.
Place brownies on microwave dish. Arrange 3 candies on each brownie. Microwave on High 10 to 15 seconds or just until chocolate candy begins to soften. Top each brownie with Marshmallow Creme. Microwave on High 10 to 15 seconds or just until Marshmallow Creme begins to soften. Sprinkle with nuts. Makes 2 servings.
Preheat oven to 350°. Mix honey and sugar; add butter. Sift and add 2 c. flour, enough to make a semi-liquid dough. Add baking powder and soda, then almonds, peels and spices. Then stir in 1 1/2-2 more c. flour. Dough should now be sticky to the touch.
Put sugar, butter and milk in saucepan. Cook at medium heat; stir well until soft ball stage. Add nuts and dates; cook to soft ball stage again. Add vanilla; beat until cool. Pour into bowl lined with clean, damp cloth. Cool completely and refrigerate. Cut into bite size pieces to serve.
Mix dry ingredients. Add beaten eggs and melted butter. Add apples and nuts. Pour into greased and floured 13 x 9 x 2-inch baking pan. Bake in 375° oven for 30 minutes. Cut into squares and serve with whipped cream.
Combine 1 cup butter flavored Crisco, sugar and brown sugar in large bowl. Stir until well blended and creamy. Stir in Eagle Brand milk and vanilla. Mix well. Combine flour, salt and soda and stir into creamy mixture. Stir in oats. Shape dough into 1-inch balls. Press tops into brickle chips. Place brickle side up 2 inches apart on cookie sheet. Bake at 350° for 9 to 10 minutes; remove to cooling rack.
Soak the peas in plenty of cold water for about 12 hours. Add 1 tablespoon of salt perlitre (1 3/4 pints 4 1/4 cups) water. Place the pork knuckle in a pot with the water and bring to boil. Skim. Peel and slice the onion; add it to the meat. Cover and simmer on low heat about 1 hour. Drain the peas and add them to the soup. Cover and boil until the meat is tender and peas are soft, a further 1 to 1 1/2 hours. Makes 4 to 6 servings.
Put clams, onion, potatoes and tomatoes through food chopper. Put mixture with diced celery, salt, pepper, parsley and hot water in large cooker and start boiling. Fry 1/2 pound bacon and onion together. Add to the rest. Cook slowly, stirring often. When finished, cut 3 hard-boiled eggs into chowder.
Preheat oven to 350°. Grease and flour (may use Pam) 6 mini loaf pan. Mix flour, cornmeal and baking powder until thoroughly blended. Set aside. Beat butter and sugar in a large bowl until fluffy. Add eggs. Beat 2 to 3 minutes longer, scraping down sides of bowl until mixture is very pale and increased in volume. With rubber spatula, alternately stir in flour mixture and milk, until smooth and well blended. Stir in chopped nuts and orange and lemon peels. Divide the batter equally into the prepared pans. Bake 35 to 40 minutes, until tops are lightly browned and wooden pick inserted near the center comes out clean. Cool in pans on wire rack for 10 minutes. Turn out on rack and cool completely.
Heat in a 2 1/2-quart saucepan, pineapple and 1/2 cup water until it boils. Add jello and stir until dissolved. Let set on stove until cool. When cool, add 2 cups buttermilk and stir well. Let set in refrigerator until thick. Then fold in Cool Whip and cup of nuts. Pour in 9 x 13-inch dish. Gel.
Heat the water and juice to dissolve the gelatin and then add the cream cheese and blend in the other ingredients. Whip the heavy cream and fold into the mixture. Place into a mold and chill until firm.
Mix all of the ingredients and store in a tightly covered shaker container. Use on meat, poultry, fish and vegetables. Makes 3/4 cup.
Mix sugar, water and coffee. Bring to a boil. After mixture has completely cooled, add vodka and put in half gallon jar. Add vanilla bean. Let stand for 30 days, but turn each day. Strain through cheesecloth after 30 days. Enjoy!
Combine jello and hot water. Add pineapple, pie filling and nuts (as you like). Put in icebox to set.
Mix all ingredients together. Bake at 350° for 40 to 60 minutes.
Preheat oven to 375°. Cream butter; add sugar gradually and cream well. Add 3 eggs, one at a time. Beat well after each egg. Add melted chocolate. Sift 1/3 cup flour into batter. Mix well and add 1/3 of the sour milk; mix slightly. Repeat, ending with flour (secret - mix slightly). Mix vanilla with boiling water; add to batter and mix. Put in 3 (9-inch) cake pans, greased and lined with wax paper on bottom. Pour batter into pans and bake 20 to 25 minutes at 375°. Cool for 10 minutes and remove.
Fill large container of a propane cooker halfway with water; add 1/4 cup Old Bay seasoning. Bring to a boil, following manufacturer's instructions. Add potatoes, return to a boil and cook 10 minutes. Add sausage and corn; return to a boil and cook 10 minutes or until potatoes are tender. Add shrimp; cook 3 to 5 minutes or until shrimp turns pink. Remove with a slotted spoon onto a serving platter or newspaper-lined table. Serve with additional Old Bay seasoning and cocktail sauce. Yields 12 servings.
Combine cheeses, onion and garlic powder. Chill. Form into a ball. Roll in nuts and chill. May be frozen.
Cook frozen spinach in a small amount of water with onion until thawed. Beat eggs and mix with remaining ingredients. Add to the spinach and onions. Bake in a greased casserole at 350° for 20 to 25 minutes until center is set. Do not overcook or it will separate. Serves 4.
Cook the sugar and water to a syrup. Add the cranberries. Cook until berries pop. Mix smoothly in a bowl the flour and egg yolks, then add the juice from the cranberries. Add this mixture to the cooked berries and simmer for 3 minutes. Stir in the butter and vanilla. Set aside and cool. Turn filling into pie crust. Cover with meringue and brown.
Wash roast in cold water. Sprinkle with all-purpose seasoning, salt and pepper on all sides. Roll in flour. Put in hot grease in large iron skillet and brown on both sides. Put in roasting pan and sprinkle with more all-purpose seasoning. Add 2 cups water and cover tightly with aluminum foil. Bake at 350° for 1 hour for each pound of meat or until tender.
Cream butter and gradually add sugar, beating on medium speed. Add eggs, one at a time, beating about 30 seconds after each addition. Add flour to mixture alternately with whipping cream. Mix just blended after each addition. Stir in flavorings.
Put yeast into 1/2 cup lukewarm water to soften. Pour boiling water over sugar, shortening and salt. Stir until dissolved. Add evaporated milk and beaten eggs. Stir well. Add yeast mixture and mix again. Add the flour and stir thoroughly. Dough will be sticky. Chill in refrigerator with damp cloth covering until needed. Shape into rolls and let rise 2 hours. Bake at 425° about 15 minutes. (Will keep all week in refrigerator.)
Preheat oven to 350°. Brown hamburger and onion; fry bacon and crumble. Add remaining ingredients and cook for 1 hour. These beans are much better if you cook them in a crock-pot for about 6 hours on low.
In saucepan over low heat, combine margarine, garlic salt, celery salt, onion powder and Worcestershire sauce.
Drain cherries, reserving juice. Dissolve jello in 1 cup cherry juice. Add water, if needed. Chill until it begins to thicken, then add sour cream. Blend thoroughly. Add cherries and nuts. Chill until firm. Serves 6.
Preheat oven to 350°. Spread 1 package crescent rolls in the bottom of 9 x 13-inch pan. Mix together cream cheese, 1 cup sugar and vanilla. Beat until smooth. Pour over crescent rolls. If using pie filling, spread over cream cheese mixture. Put another package of crescent rolls on top of filling. Sprinkle with 1/2 cup sugar mixed with cinnamon. Drizzle melted butter over top. Bake at 350° for 30 to 35 minutes.
Partially cook bacon; add celery and onion. Cook until tender. Drain clams, reserving liquid. Add enough water to clam juice to make 4 cups. Add to bacon mixture. Add tomatoes, potatoes, carrots and seasonings. Cover and simmer about 35 minutes. Blend flour with 2 tablespoons water to make a smooth paste. Stir into chowder and cook, stirring until mixture comes to a boil. Add clams and heat through. Add Tabasco to taste.
Saute meat, onion and green pepper. Drain off fat. Add tomato paste, water, salt, pepper, sugar and seasoning. Simmer for 15 minutes. Parboil manicotti in salted water for 4 minutes. Drain on paper towels. Fill shells with combined cottage cheese and Mozzarella cheese. Place shells in shallow greased baking dish. Cover with sauce. Bake at 350° for 20 to 30 minutes. Serves 4 to 6.
Mix all ingredients. Bake at 350° for 45 minutes, covered. Uncover and bake 45 minutes longer. Stir once when uncovered.
Beat egg whites and set aside. Cream oleo and sugar well. Add egg yolks. Beat well. Add dry ingredients together. Add, alternating with sour cream, milk and flour mixture. Add vanilla, bananas and nuts. Fold in egg whites. Bake, in 13 x 9 x 2-inch pan or may use Bundt pan, at 350° for 45 minutes.
Arrange peaches on an 8 x 8 x 2-inch pan. Combine 1/4 cup sugar and 1/2 teaspoon cinnamon. Sprinkle over peaches. Sift together 1 cup flour, 2 tablespoons baking powder, 3 tablespoons sugar and 1/2 teaspoon salt. Cut in 3 tablespoons butter until particles are fine. Combine 1 slightly beaten egg and 1/4 cup milk. Add to dry ingredients. Drop by spoonfuls onto peaches. Blend together 1 tablespoon butter, 2 tablespoons sugar and 1 tablespoon flour. Sprinkle over top. Bake at 400° for 30 to 35 minutes.
Drain all the fruit, except strawberries. Mix in fruit cocktail, oranges and pineapple. Pour in strawberries, with juice on top. Then sprinkle instant pudding over top (do not stir). Let stand overnight. Before serving, stir in bananas.
Combine all ingredients. On foil, pat meat to a 10 x 18-inch rectangle. Arrange ham slices atop meat, leaving room on the edges. Reserve 2 slices of cheese. Tear up remaining cheese; place over ham. Starting from short end, carefully roll up meat, using foil to lift and seal edges and ends. Place roll, seam side down, in a 13 x 9 x 2-inch pan. Bake at 350° for about 1 1/4 hours. (Center will be pink due to ham.) Slice cheese; melt approximately 2 minutes.
Saute onion and green pepper in margarine. Add remaining ingredients. Grease dish lightly. Bake at 350° for 15 minutes.
Boil sausage 30 minutes. In large skillet, brown garlic. Add sliced peppers and sliced onions. Saute until soft. Partly cook potatoes. Cut quarters and add to skillet. Add stewed tomatoes. Salt and pepper. Mix together. Let cook 45 to 50 minutes on low flame.
Mix together in frying pan. Simmer on low (260°) until bubbly. Serve with crackers in a chafing dish or fondue pot.
Mix together first 4 ingredients. Bring to boil margarine, cocoa and water. Pour boiled mixture over dry ingredients. Add eggs, milk and vanilla. Mix all together and bake at 400° for 20 minutes in a shallow cookie sheet (11 x 17-inch) that has been greased and floured.
Boil water. Dissolve jello. Add sugar and mix. Add lemonade and pineapple juice; add club soda last, just before serving.
Unroll dough without tearing. Press into a 15 x 10 x 1-inch jelly roll pan; bake at 375° for 8 to 10 minutes. Combine remaining ingredients except Parmesan. Spread mixture on crust and sprinkle Parmesan on top. Bake at 375° for 12 to 15 minutes. Let stand for 5 minutes and cut into 2-inch squares. Makes 36 appetizers.
Mix Sure-Jell and 1/4 cup of the sugar. Add pectin mixture gradually to fruit, stirring vigorously. Set aside for 30 minutes, stirring occasionally. Stir remaining sugar gradually into fruit mixture until sugar is completely dissolved and no longer grainy, about 3 minutes. Pour into plastic containers. Cover. Let stand at room temperature for 24 hours. Jam is now ready to use. Store in refrigerate or freeze extra containers. Thaw in refrigerator. Makes about 6 (1-cup) containers.
Melt butter in 8-inch skillet. Add brown sugar. Cook over low heat, stirring constantly, for 2 minutes. Add milk. Stir until mixture comes to a boil. Remove from heat; cool. Slowly add confectioners sugar, beating well after each addition, until thick enough to spread.
Cream sugar, Crisco and eggs together for 10 minutes at high speed in mixing bowl. Add 1 cup flour. Beat on high for 1 minute. Add remaining flour and milk. Beat 1 minute on high. Add butternut flavoring. Beat well. Pour in greased tube pan. Bake for 45 minutes at 350°.
Cream oleo and sugar. Add egg and vanilla. Sift dry ingredients. Add to creamed mixture. Stir in nuts, spread in greased 9 x 9-inch pan. Bake at 375° for 20 minutes. Cool slightly and spread with frosting.
Cover chicken with margarine. Mix crackers, cheese and garlic into cracker mixture. Cover well. Place in buttered casserole dish. Bake covered for 1 hour in 350° oven.
Brown pork chops and place in baking dish. Peel and cut potatoes into wedges. Place on top of pork chops. Cover with mixed vegetables. Season tomato sauce and cover vegetables. Bake at 350° for 45 minutes.
Put vanilla wafers in paper lined muffin tins round side up. Beat ingredients together for 5 minutes. Fill muffin tins 3/4 full. Bake at 350° for 15 minutes. Cool and top with pie filling (cherry or blueberry).
Combine first 4 ingredients in a medium saucepan. Cook over medium heat until butter melts. Place chicken in a 12 x 8 x 2-inch baking dish. Sprinkle with salt and pepper. Pour sauce over chicken. Bake, uncovered, at 325° for 1 hour or until tender. Serve over pasta or stuffing.
Preheat oven to 425°. Grease a 13 x 9 x 2-inch baking dish. Combine baking mix, mustard and water in a small bowl and stir until dough forms. With fingertips dipped in baking mix, press dough into bottom and up sides of prepared dish; set aside. Quarter hot dogs by cutting in half lengthwise and again crosswise. Place hot dogs on dough. Spoon chili over hot dogs. Sprinkle with cheese. Bake 20 minutes or until heated through. Makes 6 to 8 servings.
Line 8-inch square pan with foil. In microwave-safe bowl, place butterscotch chips and 1/3 cup milk. Set aside. In medium microwave-safe bowl, place chocolate chips and remaining milk and vanilla. Microwave on High for 1 minute; stir until chips are melted. Stir in walnuts. Spread into prepared pan. Microwave butterscotch chips on High 45 seconds; stir until chips are melted. Spread evenly over chocolate layer. Refrigerate until firm. Remove from pan; peel off foil and cut into squares. Makes about 4 dozen pieces; store in refrigerator.
Combine all ingredients. Start in crock-pot on high. When mixture starts to cook, turn to medium or low until desired consistency, possibly 24 hours or more. Stir off bottom with a spatula. Add 1/2 teaspoon oil toward the end.
Bring cream cheese to room temperature and combine with remaining ingredients, except pecans. Refrigerate overnight. Shape into a ball and roll in chopped pecans.
Combine flour, oats, sugar, baking powder, cinnamon and nutmeg. Mix well. Combine bananas, buttermilk, oil and egg whites. Mix well with wire whip. Add dry ingredients. Stir only enough to mix. Put sugar and cinnamon on top. Bake in oven at 400° for 15 to 18 minutes. Makes 12 muffins. Contains 3 grams fat and 110 calories.
Shred cheese and chop peppers, if not already diced. Heat oil in skillet. Place cheese and chiles on each tortilla and fold in half. Secure with toothpick, if desired. Fry, turning once, until tortilla is golden brown on both sides.
Season chicken with salt and pepper. In a large frying pan, melt 2 tablespoons of butter/margarine over medium heat. Add chicken and cook, stirring constantly until opaque, about 3 minutes. Add scallions and mushrooms and cook 2 minutes. Add sherry, peas and broth. Cover, reduce heat and cook 20 minutes.
Cook onion and parsley in butter until tender. Add flour, salt, pepper and lemon peel. Add sour cream and mix well. Stir in drained beans. Heat and stir. Turn into baking dish. Top with cheese.
Brown onion. Add sausage. Cook and drain. Add taco sauce and simmer. Cut cheese in cubes and melt. Add chilies and other ingredients. Best if kept in crock-pot so cheese does not harden. Serve with tortilla chips.
Mix sugar and flour in top of double boiler. Add milk slowly, mixing well. Cook over moderate heat until thickened. Add slightly beaten egg yolks; cook 3 minutes longer. Add peanut butter and vanilla; stir well. Let cool for 5 minutes. Pour into baked crust. Cover with meringue or whipped topping. Chill well before serving.
Brown ground beef, bell pepper and chopped onions in skillet over medium heat until cooked. Drain grease and leave in skillet. Add beans and remaining ingredients and cook until hot. Serves 6.
Cream shortening and sugar. Add eggs, one at a time. Sift and add alternately with ice water, flour, soda, baking powder and salt. Melt squares of chocolate. Add to batter and bake in a 350° oven until cake springs back when touched in the middle.
Place roast in foil-lined broiler pan. Use enough foil to fold over and cover ingredients. Add to roast remainder of ingredients. Pour soup over all. Fold over foil and seal tightly. Bake at 350° for 3 1/2 hours.
Mix in order given and cook over low heat until thick. Seal in hot jars. Store in a dark place. Some cooks like to mix 1/2 cup plain flour with some of the saved pear juice and make a thin paste. Stir this into the mixture after it is done. This will cut cooking time. Be sure to cook until the relish is thick in either case.
Beat eggs and add oil. Add sugar, brown sugar, zucchini and vanilla; mix well. Combine flour, baking powder, soda, cinnamon, salt and crushed pineapple; add to zucchini mixture and stir until well blended. Add nuts and raisins. Pour into loaf pans and bake at 350° for 1 hour.
Cook and drain noodles. Add cheese and tomatoes; stir well. Serve. Can add whatever other ingredients you have around the kitchen.
Cook macaroni and drain. Mix mayonnaise, soup, onion and egg in separate bowl. Layer macaroni, soup mixture and cheese in alternate layers. Melt margarine and add crushed Cheese Nips. Sprinkle this on top. Bake 25 minutes at 350°.
Cut up and cook potatoes and eggs. Add salad cubes, potatoes and eggs; toss lightly. Add mustard, mayonnaise and celery seed to taste. Salt and pepper to taste.
Boil chicken and debone. Cut into small pieces. Boil spaghetti in chicken broth. Saute onion and bell pepper in butter. Combine all ingredients, mixing well. Bake in a 9 x 13-inch dish at 350° for 1 hour.