HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve Jell-O in the boiling water, mix sugar and warm water. Bring to a boil, let cool. Add to Jell-O mixture. Add lemon and pineapple juice. Freeze in plastic containers or milk cartons. When ready to serve, remove from freezer 3 hours before serving time. Thaw until mushy; add ginger ale. Serve.
Start with a shiny apple. Cut crosswise in 1/8-inch slices. Spread peanut butter on half the slices. Put a few raisins in the peanut butter. Finish the sandwich by placing a plain apple slice on top of the peanut butter and raisins.
Dissolve gelatin in cold water; set aside. Combine starch with 3/4 cup water in medium saucepan. Add hot water and cook until clear, stirring constantly. Remove from heat and blend in gelatin. Stir to dissolve. Add soap or detergent. Stir in liquid poster paint for color.
Cover spareribs with water and 1 cup of white vinegar. Bring to a boil, lower heat and cook for 20 minutes. Place spareribs in baking pan. Mix all the other ingredients in saucepan and cook together until smooth.
Place oleo and brown sugar in a saucepan over medium heat; stir until combined. Add salt and Tabasco; mix well. Add hot, drained carrots and toss gently until coated evenly.
Mix the cream cheese and flavoring together. Mix in sugar (use fork at first, then hands). Knead, adding more sugar if it is too sticky. Roll into balls about the size of a marble. Place on wax paper. Flatten with back of fork. Allow to harden before serving. Makes 80 mints.
Place stewed tomatoes in food processor to a puree. Pour into a large saucepan and add broth, meat, corn, garbanzo beans, olives and oregano. Bring just to boil. Reduce heat and simmer 5 minutes. Serves 4. Cooking time is 15 minutes.
In an 8 x 1 1/2-inch round baking dish, microcook margarine, uncovered, on 100% power (High) for 30 to 45 seconds or until melted. Add onion and green pepper. Microcook, uncovered, on 100% power (High) for 2 to 3 minutes or until vegetables are tender. Combine eggs, milk, mushrooms, salt, Italian seasoning (if desired) and pepper. Pour into baking dish. Microcook, uncovered, on 100% power (High) for 5 to 6 minutes or until eggs are almost set, pushing cooked portions to center of dish several times during cooking.
Rinse broccoli in colander until thawed. Drain. Arrange in shallow casserole dish, 10 x 10-inch. Top with chipped cheese. Melt butter and stir in crushed crackers. Sprinkle over broccoli and cheese. Bake at 325° for 45 minutes.
Mix until smooth with electric mixer or blender. Chill. Serve with vegetable sticks.
Prepare frozen peas according to package; drain. Keep warm. In a pot, cook green onion in butter for 5 minutes. Blend in remaining ingredients, except cream. Bring to a boil. Reduce heat; cover and cook slowly for 10 minutes. Add cream; cook until heated. Serves 6.
In a large bowl, beat 3 eggs until thick and lemon colored. While continuing to beat the eggs, gradually add the sugar, beating until all has been mixed thoroughly. Add the evaporated milk, water, vanilla and flavorings all at once while continuing to mix on lower speed of mixer. Sift all dry ingredients together and add to the egg mixture. Mix well. Grease and flour jelly roll pan and pour in mixture. Bake 12 to 15 minutes at 375°.
Put in blender and mix until smooth. Makes same amount as a can of sweetened condensed milk.
Beat eggs until frothy. Add rest of ingredients. Bake 45 minutes to 1 hour at 350°. Test with knife for doneness.
In pot, melt chocolate and margarine over low heat. Slowly add milk. Mix together sugar, cornstarch and salt. Add to chocolate mixture.
Mix pudding with milk following directions on box (3 cups); then add Cool Whip. In a 9 x 13-inch pan, place a layer of crackers, 1/2 of the pudding, layer of crackers, pudding and top with crackers.
Cream sugar and shortening together. Add eggs. Add bananas and sour milk. Sift dry ingredients together; add to banana mixture. Add vanilla and nuts. Pour into 2 greased and floured bread pans. Bake at 350° for 45 to 60 minutes.
Cook fettucine. Toss fettucine gently with cream, Parmesan cheese and melted butter. Serve with Italian chicken, tossed salad and garlic bread.
Combine vinegar, celery seed and mustard seed; set aside. Pare and cook potatoes; drain and cube. While potatoes are warm, drizzle with vinegar mixture. Sprinkle with sugar and salt; chill. Before serving, add cabbage, corned beef, onions and pickles to potatoes. Combine mayonnaise and milk; pour over corned beef mixture. Toss lightly.
Mix butter, flour and powdered sugar until blended. Add rest of ingredients. Roll in small balls and bake at 350° for 10 minutes. Shake powdered sugar on baked cookies.
Mix all ingredients in bowl, until lumps are gone and batter is watery (if not add more milk). Use wire whisk or electric mixer. Spray pan with Pam every crepe. Put one ladle full of crepe mixture on hot pan and then tilt pan until mixture coats as much of pan as possible. Remember crepes are supposed to be thin - so spread batter as much as possible over pan. Crepes will cook quickly. Serve rolled up with jelly of your choice.
Blend all ingredients. Pour into 9 x 9-inch pan. Cover and freeze. Serve.
Mix all together and bake 30 minutes in a 350° oven, then top with bread crumbs and bake for 15 minutes more.
Melt butter in large pan. Salt and pepper chicken; roll in butter. Brown with skin-side down. Bake 20 minutes in 450° oven. (If not brown enough, run under broiler for a few minutes.) Lift chicken out; pour rice, onion, pepper and pimento in pan. Stir and spread evenly. Place chicken on top; pour broth to cover rice. Cover. Bake in 350° oven for about 1 hour.
First make sure your turkey is thawed and is hollowed. Keep that little pack of giblets and the neck (we've got a use for them). Now peel completely two or three grapefruits. It depends on the size of your turkey (we're going to stuff the bird full of fruit). Make sure you get rid of all that white pich, it gives a bitter taste.
Mix all ingredients together and pour over chops. Bake 2 hours at 300°.
Melt butter in skillet. Add mushrooms and cook 5 minutes, then remove mushrooms. Add onions, parsley and celery. When onions turn yellow, add 1/3 cup water and the rice, salt and pepper. Add the other 1/3 cup water and mushrooms. Simmer 15 minutes and serve.
Thoroughly cream shortening, sugar and vanilla. Add egg; beat until light and fluffy. Stir in milk. Sift together dry ingredients; blend into creamed mixture. Divide dough in half. Chill 1 hour. On lightly floured surface, roll into 1/8-inch thickness. Cut in desired shapes with cutters. Bake on greased cookie sheet at 375° for about 6 to 8 minutes. Cool slightly; remove from pan. Makes 2 dozen.
Pour the beans into a mixing bowl. Heat the oil in a skillet and lightly saute the onions and garlic, about 2 minutes, stirring. Add to the beans. Stir in the remaining ingredients. Pour into a 1 1/2-quart shallow casserole. Bake at 350° for 1 hour. Makes 10 to 12 servings.
Remove white papery skin of garlic. Separate cloves; do not peel. Combine garlic cloves and water in a small saucepan; bring to a boil. Reduce heat and simmer 15 minutes or until garlic is tender; drain and let cool 10 minutes. Peel garlic cloves, reserving garlic pulp; discard skins. Position knife blade in food processor bowl; add garlic pulp, milk and margarine. Process until well blended. Pour into a small bowl; stir in chives and next 3 ingredients. Peel a 1/2-inch strip around center of each potato. Arrange potatoes in a vegetable steamer over boiling water. Cover and steam 25 minutes or until potatoes are tender. Place potatoes in a bowl. Pour garlic mixture over potatoes, tossing gently to coat.
Simmer all ingredients for 5 minutes. Place chicken in large casserole dish. Pour sauce over chicken. Cover. Bake at 350° until tender. Remove cover, heat oven to 425° and brown.
Scald milk. Stir in sugar. Cool to lukewarm. Add flour. Beat until smooth. Cover and let rise 30 minutes. Stir batter down and fill muffin tins 2/3 full. Let rise 15 minutes. Bake at 400° until golden brown.
Boil first 4 ingredients for 1 minute. Remove from heat. Add last 3 ingredients. Drop by teaspoonful onto waxed paper.
Preheat oven to 400°. Grease a 16 x 11-inch pan. Sift together in large mixing bowl sugar and flour. Set aside. In saucepan, mix margarine, shortening, cocoa and water. Bring to a rapid boil, then pour over sugar and flour mixture. Dissolve 1 teaspoon soda in 1 cup buttermilk. Mix well and add to other ingredients. Pour into greased pan and bake 20 minutes. Five minutes before cake is done, bring to boil margarine, cocoa and milk. Remove from heat and mix in 1 box sifted powdered sugar. Add 1 teaspoon vanilla and 1 cup chopped nuts. Mix well and pour over cake while hot. Place lid on cake pan and wrap a wet, heavy towel around both. Let towel remain on pan until cold.
Mix as for pie crust. Roll out 1/2 to 1-inch thick. Spread diced apples over. Sprinkle cinnamon and roll like jelly roll. Cut in 1-inch slices. Arrange in baking dish which has syrup of sugar and water (dissolve about 1/2 cup sugar and 1/2 cup water). Bake 1/2 hour. Turn off oven and leave until apples are cooked at 350° or 375° (whichever, you know your oven).
Soften cream cheese. Add pineapple and jalapenos. Add handful of pecans. Add seasoned salt. Mix well. Roll into a ball or may serve as dip with crackers.
Scrub potatoes and cook in boiling salted water; drain and cool. Peel potatoes and grate. Add sour cream, cheese, onions, milk, salt and pepper. Mix thoroughly; turn into buttered 9 x 13-inch casserole, then smooth. Combine melted butter and crumbs; sprinkle over top. Bake at 300° for 50 minutes.
Preheat oven to 325°. Cream together the butter or margarine and sugar; stir flour before measuring. Add flour and eggs alternately to batter, starting and ending with flour. Fold in flavorings and whipped topping. Mix only until blended. Pour batter into a greased and floured 10-inch tube or Bundt pan; two 9 x 5-inch loaf pans can also be used. Bake for 1 hour and 15 minutes.
Next dip sandwich in rolled cereal crumbs. Place sandwiches on a cookie sheet and bake at 300° for 1 hour. Top sandwiches with cream sauce.
Add last five ingredients to mashed potatoes. Bake 30 to 45 minutes at 350°.
Saute onion and celery in corn oil. Crush the whole tomatoes and simmer for approximately 5 minutes. Arrange the flounder in a 9 x 12-inch baking dish. Arrange tomato mixture on top of the flounder. Sprinkle thyme and Parmesan cheese on top of the flounder. Bake at 350° for 20 minutes.
Sift flour, sugar and salt. Beat eggs slightly. Add milk. Pour liquids into dry ingredients; mix well. Beat until smooth.
1. Break bread into small pieces. Add remaining ingredients. Shape into cakes. 2. Fry or broil until golden brown.
Trim off large leaves. Cut off tough end of stalk and wash broccoli thoroughly. Cut flowerets and stem into bite-size pieces. Mix garlic, oil, Worcestershire, salt, mustard, lemon juice and Parmesan cheese in large bowl. Toss with broccoli until glistens. Chill at least 3 hours.
Mix all ingredients together and press into a loaf pan. Bake at 350° for 50 minutes. Cover with glaze and bake 5 minutes more.
Salt and pepper the chops. In a small bowl, mix the garlic, parsley, onion, paprika and olive oil. Heat the broiler. Grease the pan and arrange the chops. Spread half of the garlic mixture over the chops and place the pan 4 to 5-inches from the flame. Broil the chops about 5 minutes. Turn. Spread with the remaining mixture and broil 5 minutes more or until the chops are cooked through but still juicy. Serve with mashed potatoes and Molino, a wine from the central region of Spain.
Heat applesauce to boiling. Dissolve Jell-O. Add crushed pineapple, lemon juice and 7-Up or Sprite. Pour into 9 x 13-inch casserole. Chill in refrigerator until set.
Prepare bottom crust by mixing together flour, butter and pecans until crumb-like. Press mixture into greased 13 x 9-inch baking pan. Bake at 350° for 15 to 20 minutes until lightly golden. Cool.
Mix all together. Pour in buttered baking dish. Sprinkle with grated cheese or chow mein noodles (or both). Bake at 400° for 20 to 30 minutes.
Mix all ingredients well and pour into greased baking dish. Bake at 350° for 45 minutes.
Cut round steak into bite size pieces and set aside. Chop onions into chunks as well as the green bell peppers. Set aside. Chop bacon into 1-inch strips and place into a large heavy pot. Cook bacon slowly, stirring frequently until bacon is browned lightly. Remove bacon and set aside. Leave bacon fat in pot. Add onion chunks to the pot and cook over medium heat until onion is translucent. Remove and place with bacon. Chop green bell pepper into small bits and add to bacon-onion mix. Add meat to pot and brown everywhere, stirring well.
Prepare cake according to the directions on the box. Results are best when using a rectangular shaped baking pan (11 x 6 1/2-inch). While the cake is cooling, prepare the chocolate pudding. After the cake has cooled, put in a glass rectangular baking pan, lightly greased with butter or margarine. Spread the sour cream on top of the cake, then pour the chocolate pudding mixture on top.
Combine the sugar, vinegar and celery seed; warm just to dissolve sugar. Do not boil. Sprinkle the kosher salt over cukes, peppers and onions; let stand 2 hours, then drain. Pour liquid into jars over cukes, peppers and onions. Makes 4 or 5 pints. Put in freezer. Thaw to use.
Cook broccoli until tender. Drain. Arrange in baking dish. Place chicken on top. Combine soup, mayonnaise, lemon juice, curry powder and 1/2 cup milk. Pour over chicken. Sprinkle with cheese. Combine bread crumbs with butter and sprinkle all over. Bake until bubbly at 350° for 40 minutes. Can be frozen and baked when needed.
Stir flour and sugar together. Add the eggs, milk, butter, corn, salt and pepper. Stir ingredients thoroughly and cook in oven at 350° until done.
Preheat oven to 375°. Combine potatoes, sugars, flavoring and eggs; beat 1 minute or until combined. Stir in pecans. Pour in pie shells and bake 45 minutes. Reduce heat to 325° and bake an additional 10 minutes.
In 3 quart casserole, combine first 7 ingredients. Cover loosely with plastic wrap. Microwave on High 13 to 15 minutes or until potatoes are tender, stirring once. Stir in milk, salt and pepper. Cover. Cook on High 8 minutes or until heated through. Yields 10 servings.
Cream the margarine and butter. Add eggs and cream well. Combine soda with buttermilk and add to creamed mixture alternately with flour; mix well. Add candy, nuts and vanilla. Pour batter into a well-greased and floured Bundt pan. Bake in a preheated 350° oven for 1 1/2 hours. Cool 10 minutes before removing from pan.
Place unthawed potatoes in an 8 x 12-inch pan. Heat soup, margarine, cheese and sour cream over medium heat until cheese is melted. Add chopped green onion tops to mixture. Spoon mixture over potatoes. Cook in oven at 325° for 30 to 45 minutes. Serves 6.
Place lettuce leaf on plate. Place slice of pineapple on plate. Cut banana in half and fit 1/2 banana into hole of pineapple, standing up. Put little spoon of salad dressing on top of banana and let some slide down side of banana. Put cherry on top and serve. This looks like a candle.
Into saucepan, put together milk, butter and flour. Cook, stirring constantly until thickened. Remove from heat, set aside. Into a bowl, put beaten eggs and crab meat. Sprinkle with salt and pepper. Add worcestershire sauce. Then add white sauce. Mix well and pour into a greased casserole dish or baking dish. Dot with butter and sprinkle on bread crumbs. Bake at 350 degrees until golden brown.
Put all ingredients, except evaporated milk, in crock-pot. Cover; cook on high 3 hours or 4 hours on low. Stir in evaporated milk during last hour. Serve topped with grated Cheddar cheese and hot corn bread on the side. Extra delicious if you add leftover beef roast, chopped fine, midway between cooking time.
Boil potatoes until tender; drain, peel and slice. Crumble bacon, save 1/4 cup drippings. Cook onion in drippings until tender. Stir in flour, salt, pepper, sugar and celery seed. Add water and vinegar. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Stir in bacon and potatoes. Cook until heated through (about 5 minutes), tossing lightly. Add hard-boiled eggs. Serve hot or cold.
Heat oil. Add rice; cook, stirring over medium heat until golden. Add onion and cook 1 minute. Add tomato sauce, water, seasonings, green pepper and celery. Cover; cook over low heat for 25 minutes or longer until rice is tender. Stir occasionally.
Saute on stove spinach, onion, chicken bouillon, salt, pepper and garlic powder with pat of butter, uncovered, until dry. Beat with whisk, eggs, milk and heavy cream. Add Parmesan cheese and parsley. Add shredded cheese to egg mixture. Mix well with spoon. Use 9-inch defrosted deep dish frozen pie crust. Bake at 350° for 1 hour, until golden.
Brown meat and drain. Stir in soup mix, flour, tomato sauce and water. Simmer, covered, for 5 minutes. Stir in macaroni. Place in a 1 1/2-quart casserole. Sprinkle with cheese. Bake 15 to 30 minutes, until heated through.
Beat with mixer. Put in unbaked pie shell. Bake slowly at 350° until set.
Mix together first 4 ingredients. About 1/2 hour before serving, add the mixture of mayonnaise, sugar and vinegar.
Cook and stir onion in butter over low heat. Stir in flour, parsley, salt, celery salt and pepper. Cook, stirring constantly, until mixture is smooth and bubbly. Remove from heat. Stir in milk and chicken broth. Heat to boiling, stirring constantly. Boil and stir one minute. Stir in shrimp and liquid. Serves 8.
Brown beef in its own fat in large Dutch oven. Add onion, salt and pepper; cover and cook over low heat 1 hour. Don't add water. Slice meat on angle and return meat and meat juice to pot. Cover and simmer 2 hours. Remove meat; stir in flour until thickened. Stir in mushrooms that have been sauteed in the butter. Pour gravy over meat and serve.
Combine beans and water in large kettle. Bring to a boil and boil 2 minutes. Remove from heat. Cover and let stand 1 hour. Fry bacon until crisp. Remove from skillet and add to soup. Cook onions in bacon drippings until soft. Add soup along with bacon drippings. Bring soup to a boil and simmer, covered, 1 hour. Add remaining ingredients. Simmer until vegetables are tender, about 30 minutes. Remove bay leaf. Makes about 4 quarts.
Mix butter, brown sugar and flour. Put in 9 x 9-inch pan and bake 10 minutes at 350°.
Crumble cookies into a 9 x 14-inch pan, then pour melted butter on top of cookies. Cook about 15 minutes at 350°, then cool.
Mix all. Dough is easier to roll out if placed in refrigerator overnight. When ready to bake, roll out a portion at a time 1/8-inch thick. Cut out with cookie cutter. Bake at 350° until light brown in color.
Place cheese in mixing bowl and sprinkle dressing mix throughout. Blend well until cheese is smooth. Gradually add cooking wine until creamy. Refrigerate before serving.
Warm milk. Place Nestle Quik in cup and add hot milk and stir. Place marshmallow on top (or you may use recipe for hot chocolate that is on the Hershey can; I prefer to use the Nestle sweetened chocolate).
Mix first 4 ingredients together. Press into a 9-inch square pan. Bake 15 to 20 minutes at 350°. Beat eggs well and add lemon juice, sugar, 3 tablespoons flour and baking powder. Pour over baked crust (above). Bake 20 to 25 minutes at 350°. When done, sprinkle with powdered sugar. Cool and cut into small squares.
Boil a chicken or rabbit (have about 1/2 gallon broth). Debone meat and add all other ingredients to broth. Bring to boil, stir. Remove from heat to cool and serve over cornbread, biscuits or crackers. Gravy is not real thick.
Pour boiling water over cereal. Let cool. In a large bowl mix remaining ingredients; add bran. Bake at 375° for 15 minutes.
Melt margarine in casserole dish. Add uncooked rice. Add boneless chicken, salt and pepper. Pour cream of mushroom soup over top and then pour chicken broth over top. Cover. Bake 1 1/2 hours at 325°.
Saute onion in butter. Combine all ingredients together. Bake in a 9x11 inch casserole dish at 350 degrees for 30 minutes.
Preheat the oven to 350°. Put the ham in a large pot and add the 2 teaspoons of cloves. Boil ham for 15 to 20 minutes. Remove from the heat and pour off all the liquid. Transfer the ham to a roasting pan large enough to hold and cover the ham.
Combine the flour and cornstarch. Add egg, egg yolk and 1/2 cup of the milk. Stir until smooth. Set aside. In a medium saucepan, beat together the remaining 1 1/4 cups milk, 1/2 cup sugar and the salt. Cook over medium heat, stirring constantly, just until mixture begins to boil. Slowly stir in the flour mixture, stirring constantly. Continue cooking and stirring until mixture is thick, about 5 minutes. Remove from heat and add butter and vanilla, stirring until the butter melts. Set aside.
Line a 10-inch pie plate with unbaked pastry. In bowl, mash sweet potatoes and butter together until smooth. Add rest of ingredients and beat until it's custard consistency. Pour into unbaked pastry shell. Bake 45 minutes at 375°.
Grate cheese or put through food grinder with pimento. Mix with salt and mayonnaise.
In a small saucepan heat milk, butter and dash of salt over low heat; just until butter is melted, set aside. Stir together flour and baking powder; set aside. In large mixing bowl beat sugar and eggs with electric mixer on medium-high speed 3 to 4 minutes or until thick and lemon colored. Beat in lemon and vanilla extract. Gradually add flour then beat in hot milk mixture (batter will be thin). Pour into 9 x 9 x 2-inch floured and greased pan. Bake at 350° for 50 to 60 minutes.
Combine the first 9 ingredients. Put in lightly-greased pan (2-quart). Bake, uncovered, at 350° for 55 minutes. Sprinkle with bacon. Yields 8 servings.
Sift flour. Measure; add soda and salt and sift again. Cream shortening, add sugar gradually and cream. Add eggs, vanilla, oatmeal, nuts and raisins. Mix. Add flour and stir well. Form 4 balls. Wrap in wax paper and refrigerate overnight; slice thin. Bake on greased sheet at 400° about 10 minutes.
Sift together the flour, soda, cream of tartar, sugar and salt. Mix shortening into mixture. Add enough milk so dough can be handled easily. Roll out and cut biscuits. Place in well-greased pan and bake at 400° for about 12 minutes.
Follow directions on package (of rhubarb) very carefully, with one exception. It calls for 3/4 cup sugar, that is much too sweet. I use a scant 2/3 cup or less. Watch carefully so it doesn't boil over (when it is covered). It happened to me just once and what a mess. In other words when it indicates to cover, I do not; that is cover tightly, just partially covered. When all that is done, drop in the frozen strawberries and break it up carefully. Yummy good, after it has cooled.
In a casserole dish, layer cooked macaroni, butter, cheese, salt, pepper and add milk. Cook at 350° for 30 minutes.
Combine all the ingredients, except the Spam. Bring to a boil. Add slices of Spam and simmer until done.
Combine all ingredients in a large salad bowl. Mix well. Top with your favorite salad dressing. Serves 4.
Make crust according to directions on box. Fry up hamburger. Drain. Spread crust on cookie sheet and put can of pizza sauce on top. Top with hamburger, pepperoni, mushrooms and cheese or any other toppings desired. Bake at 350° for 25 to 30 minutes.
Combine garlic salt, ginger and pepper. Sprinkle each side of chops with garlic salt mixture. Heat skillet over high heat until hot. Add chops; reduce heat to medium. Cook chops approximately 10 minutes or until no longer pink. Remove from skillet and keep warm. Add red pepper, carrot and green onions to skillet. Cook over medium heat 2 to 3 minutes, stirring often. Combine orange juice, teriyaki sauce, cornstarch and Tabasco sauce; add to vegetables. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Serve pork chops over rice. Ladle vegetable mixture on top.
Cream butter with cream cheese until smooth. Add sugar and beat until thoroughly blended. Add eggs, one at a time, beating well after each addition. Stir in vanilla and flour. Spoon into tube pan that has been greased and floured. Bake at 325° for 1 to 1 1/2 hours.