HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large saucepan, combine sugar, water and cornstarch over medium heat. Stir until clear and thickened. Add gelatin. Let mixture cool. Add strawberries to cooled gelatin mixture. Pour strawberry filling into 2 baked pie shells. Chill pies until ready to serve. Top with whipped cream if desired. Yields 2 pies (8 slices each).
In saucepan, put water, onion flakes, bouillon, celery, carrots and seasonings. Cook until vegetables are tender. Add chicken and peas. Simmer 5 minutes.
Cook sugar, cornstarch and water until clear. Add jello to hot mixture and stir to dissolve jello. Cool. Add one quart washed, whole strawberries to cooked pie crust. Pour cooled mixture over berries. Refrigerate until set, approximately 4 hours. Top with whipped cream, if desired.
Crush vanilla wafers and line bottom of greased 9-inch baking dish, setting aside a small amount. Cream butter, sugar and eggs and pour this mixture over wafer crumbs. Sprinkle chopped pecans on top. Drain liquid from pineapple and place over nuts. Top with whipped cream and the remaining wafer crumbs as decoration. Chill at least 4 hours. Can be made 1 to 2 days ahead.
Drain pickles in colander and wash well. Mix sugar, vinegar and spices and put back in jar. Cut up pickles in finger size pieces and put back in jar. Invert jar 2 or 3 times a day until sugar has melted and then store in refrigerator. Good with soup or sandwiches.
Cream oil and sugar; combine with all dry ingredients. Blend in eggs and buttermilk until well blended, then add food coloring. Bake at 350°.
Preheat oven to 350°. Grease a 9 x 9 x 2-inch baking dish with the butter. In a mixing bowl, whisk eggs and milk together. Season mixture with salt and pepper. Add 1 cup of each cheese, ham and Tater Tots. Pour mixture into prepared pan. Sprinkle top of mixture with remaining cheese. Bake at 350° for 40 to 45 minutes or until top is golden brown.
Preheat oven to 350°. Sift the dry ingredients together in a bowl. In another bowl, beat the eggs with the milk, then mix them into the dry ingredients. Fold in the corn kernels and melted butter. Pour into 8 to 10 muffin pans, buttered, and bake for 30 minutes or until golden. Serve hot. Delicious with honey!
Combine jello with hot apple juice. Allow to soft set. Stir in apples, celery and nuts and allow to set. Very good!
Place both cans of condensed milk in a deep boiler. Cover with water and boil 3 hours. (Keep covered with water.) Take out of water and set aside for approximately 10 minutes before opening. Place a dish towel over can when opening (contents may come out a little). Pour into pie crust. Chill for several hours. Serve with Cool Whip. Small servings suggested. Very rich, but very good!!
In a heavy saucepan melt Almond bark and milk. Remove from heat and add remaining ingredients. Spread into an 8x8-inch pan lined with waxed paper. Let stand for 2 to 3 hours before cutting.
Stir flour, baking powder, soda, etc. Set aside. Beat eggs, sugar, oil and add to flour mixture with zucchini and nuts. Mix well. Grease 9 x 5 x 13-inch pan. Bake at 350° for 50 to 60 minutes. Cool 10 minutes in pan and remove.
Cream shortening and sugar; add unbeaten eggs and vanilla. Blend thoroughly with mixer. Add dry ingredients alternately with bananas, blending well after each addition. Fold in nuts. Pour into greased and floured loaf pans. Makes 2 (1 pound) loaves. Bake in 325° oven for 60 to 65 minutes. Great use of overripe bananas!
Blend first 5 ingredients together. Spread on muffins; sprinkle with paprika. Cut into 1/4's or 1/8's. Freeze on a cookie tray about 15 minutes, then place in a plastic bag and freeze. Bake at 400° for 10 to 15 minutes or until bubbly. Serve.
Mix pudding, cool whip and pineapple together to make frosting. Refrigerate till firm.
Line an 8 x 12-inch baking pan with half of the water crumbs. Cream sugar and butter in a bowl. Add eggs, one at a time, beating well after each addition. Spread over crumbs; add pineapple and spread whipped cream on top. Sprinkle with pecans and top with remaining crumbs. Garnish with additional whipped cream and cherries. Yield: 18 to 20 servings.
For easy barbecue sauce, use equal parts of ketchup and grape or blackberry jelly. Parboil smoked sausage. Cut sausage in about 2-inch pieces. Place in baking pan. Cover with barbecue sauce. Bake for 30 minutes at 350°.
In skillet, brown choice of ground meat with onion and garlic. Put in electric slow-cooker, adding remaining ingredients. In pot, bring to a boil, then reduce heat and simmer 45 minutes to an hour. In slow-cooker, on low setting cook 6 hours or overnight. Serves 6.
Sift flour, sugar, salt and soda. Cut in margarine until it looks like cornmeal. Add egg and extract. Mix well. Shape dough into 1-inch balls. Place 2 inches apart on ungreased sheet. Place almond on top of each cookie and press to flatten slightly. Bake at 325° for 15 to 18 minutes. Cool on rack. Makes 4 1/2 dozen.
Combine ingredients as listed. Dot with cracker crumbs. Bake for 30 minutes at 400°.
Cut a 1-inch layer from the top of the angel food cake. Cut the middle of the cake, leaving walls and bottom 1 inch thick. Fill cavity with chocolate silk pie mixture that has been made from directions on box. Sprinkle half of crust crumbs (inside of box) over silk mixture in angel food cake. Replace top.
Mash potatoes and add all ingredients except marshmallows. Bake 30 to 40 minutes at 325°. Top with marshmallows the last minutes of baking.
Soak baby lima beans overnight. Cook about 1 hour until soft. Drain. Mix ingredients together. Bake at 300° about 2 1/2 hours. Stir occasionally.
Cut up chicken; layer ingredients. Combine soup, garlic salt and chili powder. Pour over other ingredients. Bake at 350° until center bubbles and top is brown.
Mash cream cheese well with lemon juice; add onion, celery, catsup and salt and blend well. Add shrimp. Let stand for about 1 hour. Serve with crackers.
Rub flour on both sides of tortillas, using all of flour. Cut into 1 1/2-inch pieces. Bring broth and seasonings to a rolling boil. Drop tortillas in broth. Reduce heat and simmer, covered, for 20 minutes. Stir in cooked chicken and milk until heated. Let stand off heat for 5 to 10 minutes, covered.
In quart pan over low heat, mix brown sugar and butter until well blended. Remove from fire and add sugar, mixing well. Add eggs, one at a time, beating after each addition. Add salt, syrup and milk and mix well. Put back over low fire for 5 minutes, stirring constantly. Remove from fire and stir in pecans and vanilla. Pour into unbaked pie shell and bake for 1 hour at 350° until golden brown.
Combine all ingredients. Stir until well mixed. Chill in refrigerator for one hour. Serves 8. Approximately 303 calories per serving.
Flatten crescent rolls into a rectangular shape on greased cookie sheet, pressing seams together. Heat sugar and butter together until pouring consistency. Pour over rectangle. Cover with nuts. Bake at 375° for 12 to 14 minutes. As soon as it comes out of the oven, pour on a package of chocolate chips. Let stand a few minutes to soften, then use a spatula to spread chocolate as a topping over all. Cool; cut into small squares.
Preheat oven 425°. Wash potatoes and cut into wedges with skin on. Place potatoes in large bowl or plastic bag with oil and minced garlic, toss and coat well. Combine all other spices and sprinkle on potatoes, place potatoes on cookie sheet or shallow baking dish and bake 20 minutes. Remove from oven and grill another 20 minutes or bake 45 minutes.
Preheat oven to 450°. Mix together baking mix, cold water, and grated cheese. Cut biscuits with a cutter, and place onto a baking dish. Melt butter and seasonings together. Brush with the butter and spices and bake for 8 to 10 minutes.
Mix all ingredients by hand. Pour into greased 9 x 13-inch pan. Bake at 350° for 40 minutes. It will be dark.
Saute eggplant, onion and garlic in butter. Add seasoning. Cover bottom and sides of pie crust with zucchini slices. Add the eggplant mixture. Combine the milk and egg; stir in the cheese. Pour this over the veggies. Preheat the oven and cookie sheet to 375°. Bake pie for 30 to 35 minutes.
Prepare pastry, put into 10 inch pie pan and bake at 375° for 5 to 6 minutes. Meanwhile grate cheese. Combine with eggs, cream, milk, and seasonings. Mix well. Add the cooked, drained spinach and the bacon and mix. Pour into partially baked pastry shell. Place in oven and bake at 375° for about 30 minutes or until the quiche is set and a knife inserted in the center comes out clean. Serve warm. Serves 6.
Preheat oven to 400°. Combine cheese, garlic, oregano and pepper. Mix well. Top each muffin with slice of tomato and brush with olive oil. Place 1 teaspoon cheese mixture on top of tomatoes and bake 8 to 10 minutes. Remove from oven and top with basil. Serve immediately.
Cream oil, sugar and eggs. Sift flour, salt and cocoa together. Add soda to milk. Add milk and dry ingredients alternately to creamed mixture. Blend well; add vanilla and food coloring. Add vinegar last. Pour into 3 layer pans and bake at 350° for 30 minutes or until done.
Cook veggies in water until tender; salt to taste. Add milk to corn soup and heat to a boil. In a casserole dish, layer 1/2 of drained and cooked veggies, then sprinkle 1/2 of cheese and 1/2 of corn soup.
Beat egg. Add hominy, cheese, milk, onion, bacon, butter and pepper; mix well. Spoon in baking dish, 11 x 7 x 2-inch, greased. Bake uncovered at 350° for 45 minutes or until brown. Garnish with parsley. Serves 8.
In a large skillet, cook sliced onions in 2 tablespoons of butter for about 10 minutes or until onions are tender, stirring often. Transfer onions to a 12 x 7 x 2-inch baking dish. Layer Swiss cheese over onions.
Combine first 5 ingredients in a 13 x 9 x 2-inch baking dish. Add chicken; cover and chill at least 2 hours. Snap off and discard tough ends of asparagus spears and steam 8 to 12 minutes or until crisp-tender. Cover and chill 1 hour. Drain chicken, reserving 1/2 cup marinade; return chicken to baking dish. Combine mustard, sesame seed and reserved marinade and pour over chicken. Bake at 350° for 30 minutes or until done, turning once. Remove from marinade and drain on paper towels. Combine lettuces; place 1 1/2 cups on each of 12 serving plates. Arrange remaining ingredients on lettuce and serve with Honey-Mustard Sauce.
Mix all together and place in a 9 x 13-inch cake pan. Sprinkle dry yellow cake mix over this. Cube 1 stick of butter and dot top of cake mix. Bake at 350° for 1 hour. Sprinkle with 1 cup chopped nuts. Bake another 1/4 hour or until done. Serve with Cool Whip.
Mix 1 package lime jello with 3/4 cup boiling water and 3/4 cup (1/2 can) evaporated milk. Pour into a 13 x 9 x 2-inch pan and refrigerate until set. Mix 2nd package of lime jello with 1 1/4 cups boiling water. Pour over first layer and refrigerate. Repeat with other flavors.
Cream butter and sugar. Add egg, then sifted dry ingredients and mix in rest of ingredients. Bake in 8 1/2 x 4 1/2-inch pan at 350° for 1 hour.
Cook sugar, syrup and water in skillet over high heat. Add peanuts and salt. Turn to medium and cook 10 minutes. Stir in butter and soda and mix well. Pour into greased dish.
Blend avocado, cream cheese, sour cream and lemon juice in a blender or processor until smooth. Spread mixture in an 8-inch pie plate. Layer the remaining ingredients in the order listed. Refrigerate before serving. Serves 10 to 12. Serve with taco chips.
Beat all ingredients for 10 minutes. Grease and flour Bundt pan, then sprinkle bottom of pan with 1/4 cup chopped pecans. Pour batter over nuts. Bake for 1 hour at 325°. While hot and still in pan, pour glaze over cake. Cake will shrink.
Mix together 1 cup lukewarm water, yeast and pinch of sugar. Let set, without stirring, 5 minutes. Add 1 cup lukewarm water, oil, sugar and salt. Stir until sugar melts and blends in. Add flour all at one time; stir until blended. Set aside and let rise until doubled. Punch down.
In a blender, mix tofu and pineapple chunks on whip setting for about 20 seconds until well incorporated. Next, add yogurt, flax seed oil, coconut extract and water. Serve immediately and freeze leftovers.
Mix cake mix with margarine and 2 eggs. Press into the bottom of greased 9 x 13-inch cake pan. Mix vanilla, cream cheese, powdered sugar, remaining 2 eggs and salt.	Pour over cake mixture. Bake in 350° oven for 45 minutes.
Add the melted chocolate to the corn syrup. Stir until well blended, then stir in the vanilla.
Boil raisins, water and soda for 5 minutes and cool. Cream butter or Crisco with sugar and add egg (beaten). Stir in cooled raisins. Add flour, cinnamon, baking powder, vanilla and salt. Stir and drop from spoon onto greased pan. Bake 10 to 12 minutes at 350°.
Cook spinach; drain and reserve liquid. Melt butter in saucepan over low heat. Add flour, stirring until blended and smooth, not brown. Add onion and cook until soft, not brown. Add both liquids slowly, stirring constantly to avoid lumps. Cook until smooth and thick. Continue stirring. Add seasonings and cheese. Stir. Combine with spinach. Serve immediately or put in casserole dish and top with buttered bread crumbs. Best done the day before and you can freeze it, too!
Combine all ingredients and chill. Some of the liquid may be frozen to float in punch bowl.
Combine first 5 ingredients and heat until blended. Then cool to lukewarm. Dissolve the yeast in the warm water and add to the cooled mixture. Add the remaining ingredients and knead until smooth and elastic. Place in large greased bowl, cover and let rise in warm place for 1 1/2 hours. Punch down. Put in 4 greased loaf pans and let rise 1 hour. Bake at 375° for approximately 35 minutes.
Put in order. Can add green beans, broccoli, carrots or any vegetables towards end of cooking. Bake at 350° for 1 1/2 hours.
Simmer all ingredients for 20 minutes; chill. Strain and serve. Garnish with celery stalk, if desired, or "doctor up" otherwise.
Shake the venison in 1 cup salted flour in a plastic or paper bag. In a large pot (or pressure cooker, if the meat is tough), saute in cooking oil until browned. Add a small amount of water, tomatoes, carrots, onion, garlic, garlic powder and bay leaves. Cook until meat is tender. Add potatoes and continue cooking until these are tender. It may be necessary to add more water during the cooking.
Combine all ingredients, except pecans. Shape into 1 large ball, or 2 small balls. Roll in chopped pecans. Chill overnight. Serve with assorted crackers.
Combine flour, baking powder, sugar and salt. Cut in margarine until mixture equals coarse cornmeal. Add egg and milk, stirring quickly. Knead lightly on floured board. Roll 1-inch thick. Cut into biscuits. Place on greased pan 1-inch apart. Bake at 450° for 12 to 15 minutes.
Make 1 recipe of pastry shell. Divide into 2 balls of dough. Roll out 1 crust to fit pie pan. Empty apples into large container. Add flour, cinnamon, nutmeg, sugar, salt and lemon juice. Use both hands to mix all ingredients; mix well. Divide apples and juice into 4 equal parts. Take one part of apple mixture and put into raw pie shell. Roll out second ball of dough and place over apples to form a top crust. Flute edges with fork and prick top of crust with fork tong. Make about 10 pricks in crust. Paint with melted butter. Bake at 425° for 30 to 35 minutes.
Heat oven to 350°. Grease the bottom only of a loaf pan. Mix sugar and butter in a bowl. Stir in eggs until blended. Add bananas and water. Beat. Stir in remaining ingredients just until moistened. Pour into pan. Bake until toothpick comes out clean. Bake 8-inch loaf pan about 1 1/4 hours. Bake a 9-inch loaf pan about 55 to 60 minutes. Cool and remove from pan.
In top of double boiler, beat egg yolks until thick and lemon-colored. Add 1 tablespoon lemon juice and water; beat together. Stir in 1 tablespoon melted butter. Place over hot, not boiling, water and stir constantly until egg yolk mixture is slightly thickened. (Do not allow to curdle.) Remove immediately from heat and beat in 1 tablespoon butter. Gradually add remaining melted butter, 1 tablespoon at a time, stirring constantly. When thickened, season with remaining lemon juice, cayenne pepper and salt.
Melt butter, then add all ingredients. Pour in baking dish and cook 45 minutes at 350°.
Drain pineapple and set aside. To the pineapple juice, add enough water to make 2 cups of liquid. Bring 1 cup of liquid to a boil. Add gelatin and stir until dissolved. Add remaining liquid and lemon juice. Gradually add yogurt, mixing well. Chill until thick, but not set. Add drained pineapple. Pour into square container. Chill and serve on lettuce leaves or as you like.
Put raw oysters in saucepan. Add butter and seasoning. Cook for 2 minutes, allowing edges of oysters to curl. Add milk and heat, but not to boiling point. Salt to taste and sprinkle with paprika in serving dishes.
Slice vegetables and sprinkle salt over all. Let stand for 3 hours; drain. Heat sugar, turmeric, ground cloves, mustard seed and vinegar thoroughly (do not boil). Add to vegetables. Pack in jars and seal. These are best if kept in jars 3 weeks before opening.
In large skillet, cook onion and mushrooms in butter over medium-high heat for 4 to 5 minutes or until tender. Add chicken, wine, tarragon, pepper, and salt. Bring just to boiling; reduce heat. Cover and simmer for 5 minutes. Remove from heat.
Place berries and Equal in food processor or blender. Mix until coarsely chopped. With motor running, gradually add milk. Mix until smooth. Serve.
Warm soup with gelatin until dissolved. Soften cream cheese and add remaining ingredients. Blend well and pour into mold. Chill overnight. Serve with favorite crackers.
Place popped popcorn in a large pan. Combine sugar, molasses and vinegar and cook to medium crack stage or 270°. Remove from heat. Stir in butter and soda into syrup mixture. Pour over popcorn and stir to mix thoroughly. Cool slightly until you can shape into balls. Place on greased cookie sheet.
Cook the broccoli according to directions and drain. Melt the cheese and 1/2 the butter. Add lemon juice, mustard, salt and pepper. Pour over broccoli.
Score steak diagonally on both sides at 1-inch intervals in diamond pattern. Spread mustard over both sides. Chill, covered, for several hours. Grill over medium-hot coals for 8 to 10 minutes on each side. Stack tortillas; wrap in foil. Place on edge of grill to warm. Cut steak into thin slices. Spoon onto warm tortillas. Top with mixture of onion, tomatoes and chilies. Roll tortillas to enclose filling. Yield: 6 servings.
Pour 1 cup of boiling water over the dates, sugar and butter. When cold, add flour, soda, egg, nuts and salt. Bake slowly about 1 hour.
Preheat oven to 375°. Mix all ingredients together. Form into 1-inch balls and put on ungreased cookie sheet. Press cookies with fork to make a crisscross. Bake for 10 minutes. Makes 4 dozen. My cookies are quick, easy and so good!!
Cook the fryer and stew meat until well done. Grind in blender and set aside. Put onions through blender. Add onion and potatoes to broth from the chicken and stew meat. Cook until done in saucepan on top of range. Add meat and other ingredients. Place in slow cooker and cook on low for 12 hours or high for 8 to 10 hours. Add 1/2 cup barbecue sauce. Yield: About 8 to 10 servings.
Mix jello as directed on package. Fold in cheese, beating with a mixer. Add whipped cream and pineapple. Add nuts and marshmallows last. They do not need to be beaten. Looks pretty just mixed in with spoon.
Add juice from pineapple and heat. Add both boxes of Jell-O and cool. Fold in other ingredients and refrigerate.
Fry bacon first, then brown ground chuck and onion together. Drain. Grease a 2 or 3-quart casserole and add remaining ingredients. Bake at 350° for 40 minutes. Can be extended with catsup, ground chuck or ground pork and pork and beans.
In 9 x 13-inch pan, spread cream cheese, softened, in bottom of pan. Then spread the chili on top of cheese. Last, spread over top with shredded Mozzarella cheese. Place in oven until all is melted on top and hot. Can also be put in Pyrex pan and covered then placed in microwave for 8 to 10 minutes on regular heat. Serve with tortilla chips.
Combine all ingredients together. Pour into a greased 9 x 13-inch pan. Bake at 325° for 35 minutes.
Make batter from beating together the egg, flour, salt and milk. Dip onion rings into batter. Lower into hot fat (375°) to float. Fry until brown, about 2 minutes. Drain on absorbent paper.
Mix beans and taco seasoning; spread in bottom of 9 x 13-inch dish. Spread sour cream over beans. Layer lettuce, tomatoes and onion. Pour taco sauce over this, then add olives and cheese.
Mix all ingredients. Pour into greased baking dish. Bake at 375° about 30 to 40 minutes.
In electric skillet, combine sugar, butter and evaporated milk. Set heat control at 280°. Bring to a boil; boil 7 minutes, stirring constantly. Turn heat off. Add marshmallows, peanut butter and vanilla to skillet fudge. Smask marshmallow and peanut butter, stirring and mixing well until well blended (do quickly as fudge is setting). When mixed well, pour into buttered 8-inch square pan. Cool and cut. Makes 2 pounds. Never fails. Crunchy peanut butter is best.
In a blender or beater, blend equal amounts of your favorite fruit and low-fat plain yogurt. Chill, if desired, and enjoy. If you do not like yogurt, mix thoroughly and add a bit more fruit. (Give it a try.)
Cook sugar, water and flour until it begins to thicken. Add Jell-O. Cook until clear and thick. Place strawberries in baked pie crust. Pour filling over strawberries. Chill. Spread whipped topping on top. Serves 6.
Combine all ingredients and serve with vegetable tray. This recipe is best if made the day before.
1st Layer: Smash Oreos and melt butter. Combine and place in a 9 x 13-inch pan. Press and freeze.
Pour butter over pretzels. Bake in 9 x 13-inch pan for 10 minutes at 350°. Cool.
Mix all ingredients; melt 1 stick of butter and crumble one stack of Ritz or regular crackers on top of dish. Bake for 30 minutes at 400°.
Cream oil and sugar. Beat in eggs, baby food and food coloring. Sift flour, soda and spices together. Gradually add dry ingredients to liquid mixture. Add nuts. Pour batter into Bundt pan. Bake at 350° for 55 minutes. Let cool for 10 minutes; remove from pan. Ice while warm.
Mix all together; shape into loaf and put into baking dish. Pour about 1/8 cup of water over the top and place in preheated oven at 350°; bake, uncovered, approximately 45 minutes.
Add ground pork to broth and boil until meat is white. Add salt, peppers and vinegar. Add corn, tomatoes and chicken. Simmer about 2 1/2 hours, stirring frequently.
Boil sweet potatoes until soft. Peel and mash while still hot. Add cream and mashed bananas. Mix well and place in a buttered baking dish. Cover mixture with marshmallows and place in hot oven. Bake until marshmallows are golden brown.
Cook and stir chicken in oil until browned. Add broth, tomato sauce and seasoning mix. Bring to a boil. Reduce heat, cover and simmer 5 minutes. Add corn and green pepper. Bring to a full boil. Stir in rice. Cover and remove from heat. Let stand 5 minutes. Fluff with fork. Serve with cheese, sour cream and tortilla chips. Serves 4.
Cook rice and broccoli as directed on package. Mix with remaining ingredients. Bake for 25 minutes at 350°. Do not cover.
In a large bowl, combine oats and coconut; set aside. In a saucepan, combine brown sugar, oil, honey and cinnamon; bring to a boil. remove from the heat and stir in vanilla. Pour over oat mixture; stir to coat. Spread in a large shallow baking pan. Bake at 350° for 15 to 20 minutes, stirring occasionally. Cool. Add raisins. Store in an airtight container. Yield: 6 cups.
Combine meat, beans, 1 cup picante sauce, onion, garlic, bread crumbs, eggs, cumin and salt; mix well. Press into a 9 x 5-inch loaf pan. Bake 1 hour at 350°. Pour off drippings.
Grind together the bologna, green pepper and onions. Put in kettle. Add the tomato juice, ketchup and chili powder. Bring to a boil and simmer 4 hours. Makes 1 quart. Divide into small containers and freeze.
Boil vinegar, sugar, water and oil. Cool and pour over drained kraut. Add rest of ingredients and stir well. Cover and refrigerate several hours or overnight.