HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a 5 cup blender container, sprinkle gelatin over cold water. Let stand 3 to 4 minutes. Add boiling water and blend at low speed until gelatin is completely dissolved, about 2 minutes. Add 1 cup strawberries and blend at high speed until pureed. Add eggs, yogurt, sugar, salt and food coloring, if desired. Blend at high speed, adding ice cubes one at a time until ice is crushed. Pour about 1/2 cup into each of 8 dessert dishes or 8 custard cups. Chill until set, about 15 minutes. Garnish with fresh strawberries and mint leaves, if desired.
Mash avocados with lemon juice. Stir in remaining ingredients; cover with plastic wrap and chill.
Use this batter to retain shape of food like fish, chicken, cauliflower, onion rings and zucchini. Coat food with flour, then dip into batter and drop into hot oil.
Blend cream cheese and sugar until smooth. Add remaining ingredients. Mix well. Freeze in 13 x 9-inch pan.
Combine first 13 ingredients. Cover and cook (slow cooker - 6 hrs.). Discard bay leaf. Cut tortillas 1/4 in. wide and bake at 375 degrees for 5 mins. Stir and bake for 5 more minutes. Serve with soup.
Combine and bring to a boil and freeze in molds or Dixie cups with popsicle sticks.
Combine all ingredients, reserving 1/2 cup pineapple, in a heavy saucepan. Cook over medium heat until mixture boils and thickens. Cool. Add reserved pineapple. Pour into pie crust. Cover with top crust. Bake at 400° for 10 minutes. Reduce heat to 350° and bake an additional 30 minutes. Cool completely before slicing.
Cut together the flour, salt and shortening. Add together the egg yolk and enough milk to make 2/3 cup liquid; add to flour mixture and roll as a pie crust. Put half the crust on a cookie sheet and cover with crushed cornflakes. Add sliced apples, sugar and cinnamon. Top with remaining crust. Beat an egg white and spread on top of crust. Bake at 375° about 50 minutes. Dribble frosting on top.
Combine corn, cucumber, green pepper and green onion in large bowl. Cover and chill several hours. Just before serving, add tomatoes, mayonnaise, salt and pepper to taste.
Cook potatoes. Mix remaining ingredients (except Cheddar cheese). Put into a 3-quart casserole and sprinkle with cheese. Bake at 350° for 30 to 40 minutes.
Preheat oven to 325°. Rub both sides of chops with curry powder. Place in large baking dish. Top each chop with onion, then cheese and then 1 tablespoon sour cream. Bake, uncovered, about 30 minutes. Then cover and bake about 2 hours or until tender.
Combine all ingredients. Mix well. Spoon into skillet or greased casserole and bake in 350° oven for 30 minutes or until golden brown.
Dampen pork chops and then coat with cracker crumbs. Brown in small amount of fat in a skillet. Transfer browned chops to a roasting pan with a cover. Pour tomatoes over the chops and top with sliced onion. Bake at 350° for 1 1/2 hours, covered.
Blend sugar, milk, margarine and vanilla in saucepan. Bring to a boil for 3 minutes, stirring constantly. Remove from heat; add peanut butter and stir until melted. Stir in crackers. Drop by spoonfuls onto waxed paper. Let cool.
Chop cabbage and pack into jars. Add to the top of each jar the vinegar, salt and sugar. Fill jars with hot water. Seal.
Mix chicken, soup and Veg-All. Pour into pie shells and cover with pie shells. Bake at 400° until brown. Makes two chicken pot pies.
Roll crescent rolls out flat on a cookie sheet. Bake according to directions on can, or until lightly browned. Mix together the salad dressing mix, cream cheese and mayonnaise; spread on cooled crescent roll. Add chopped vegetables. Top with grated cheese. Cut into small squares and serve.
Bring to a boil. Turn down heat and simmer about two hours or so - until beans are tender. Do not let beans dry out. Add another beer if necessary.
Brown hamburg and onion together; drain off juice or grease. Combine all other ingredients with hamburg after dissolving bouillon cubes with water. Bake 1 1/2 to 2 hours at 300°. Makes 5 to 6 servings.
Slice cookies (1/4 slice) and place in bottom of cupcake liner. Mix rest of ingredients together (except cherry pie filling). Fill liners 2/3 full. Bake at 375° for 30 to 45 minutes. Cool. Top with cherry pie filling.
Scrub potatoes, then cut in 1/2-inch pieces to make about 2 1/2 cups. Coarsely chop bell pepper and onion. Heat oil in heavy 4-quart pot over medium-high heat. Add potatoes, bell pepper and onion. Cook about 5 minutes until onion is translucent. Add broth, tomato sauce, thyme and garlic. Bring to a boil, cover; then reduce heat and simmer about 8 minutes until potatoes are firm tender. Meanwhile cut fish into 1-inch chunks. Halve tomatoes, squeeze out seeds and chop coarse. Add fish, tomatoes and okra to pot. Bring to a boil, cover and simmer 8 minutes or until fish is barely opaque in center. Serve hot, warm, or at room temperature with hot pepper sauce. Yields 4 servings. Ready in 26 minutes.
Heat oven to 350°. Mix water and margarine in large bowl until margarine is melted. Stir in stuffing mix just to moisten; set aside. Mix chicken and broccoli in 12 x 8-inch baking dish. Mix soup and milk in another bowl until smooth. Pour over chicken mixture. Spoon stuffing evenly over top. Bake 30 minutes or until heated through.
Mix thoroughly beef, sausage, crumbs and egg. Shape into balls. Brown meatballs in skillet. Pour off fat. Add sauce mixture. Cover and cook over low 20 minutes or until done. Stir often. Serve over rice.
Mix sugar, milk, red food coloring, syrup and peanuts together. Cook slowly at low temperature to soft ball stage. Add butter and vanilla. Remove from heat and beat until creamy. Either pour on buttered cookie sheet or spoon on wax paper to form patties.
Combine cheeses after grating Cheddar cheese. Mix well all other ingredients and form into a ball. Roll ball in mixture of pecans and parsley on wax paper. Chill. Serve at room temperature.
Mash potatoes well. Knead in rest of ingredients. Press lightly into buttered pan. Allow to stand for 1 hour before cutting. Coconut may be added.
Mix brown sugar and eggs in double boiler. Cook for 20 minutes on low heat. Remove and cool. Add flour, 2 cups nuts, baking powder and flavoring. Pour in pan and bake 30 to 40 minutes at 325° or 350°. Cut in squares to serve.
Mix cheese and sugar together. Mix Dream Whip by directions on box. Blend in cheese. In bottom of baking dish, put half of the cake crumbs, then half of the Dream Whip mixture, then half of the cherries and pineapple. Repeat layering. Refrigerate 4 hours before serving.
Dissolve 1 cup of water with 1 tablespoon yeast and 1 tablespoon sugar. Water should be quite warm. Put flour in large bowl. Add salt and oil or Crisco, 2 cups of warm water and last, add yeast mixture. Work and knead dough until smooth. Put dough in greased pan and cover. Put in warm area and let it raise about 2 hours. Punch down dough and form into loafs. Brush with egg wash and sprinkle sesame seeds (if you like). Should raise in pans about 45 minutes to an hour.
Mix all ingredients well. Bake in unbaked pie shell at 350° for 40 to 50 minutes.
Mix first 3 ingredients and press into bottom of a 9 x 13-inch pan. Mix remaining ingredients and pour on mixture. Bake at 350° for 30 to 40 minutes.
Cook broccoli as directed; drain completely and set aside. Blend together all other ingredients, except dried onions. Put in well-greased casserole. Add well drained broccoli; mix lightly. Sprinkle dried onions on top; bake at 350° for 25 to 30 minutes.
Mix together. Bake in buttered 9 x 9-inch pan at 350° for 35 to 40 minutes. Quick, easy, delicious. Wonderful with coffee.
Dip cheese cubes into egg; dredge in flour and dip again in egg. Roll cubes in breadcrumbs, pressing firmly so crumbs adhere. Place on waxed paper and chill 30 minutes.
Mix first 6 ingredients. Roll mixture into balls and chill. Melt chocolate chips and paraffin in double boiler. (May use chocolate disks instead.) Hand dip balls in melted chocolate.
Melt butter in a 9 x 13 x 2-inch pan. Beat eggs lightly in a large bowl. Add flour, baking powder, salt and blend. Add melted butter, chilies, cottage and Jack cheeses. Mix until just blended. Turn batter into pan and bake at 400° for 15 minutes. Reduce heat to 350° and bake 35 to 40 minutes longer. Cut into squares and serve hot. It can be made early and put in oven just before company arrives.
Dissolve jello in 2 1/2 cups boiling water. Stir in thawed strawberries, salt and sugar. Cool until it thickens. Fold in Cool Whip.
Brown beef and onions until it loses its redness. When beef is brown, stir in raw rice. While beef is cooking, cut cabbage. Place cabbage in greased casserole dish. Layer beef over cabbage. Mix soup, water, sugar, and vinegar and pour over layers. Cover with foil. Bake at 350° for 1 hour.
Mix first 6 ingredients with mixer until creamy. Then add crushed pineapple. Mix good. Add last 3 ingredients. Mix well. May add nuts if desired. Drop on greased cookie sheet with teaspoon. Bake 7 to 10 minutes at 375°.
Saute onion and mushrooms in butter; add soup, tomatoes, garlic and chili powder. Place tortillas in broth for about 10 minutes (corn only not flour); if you use flour tortillas, line 13 x 9 pan with them. Alternate layers of chicken, sauce and cheese. Bake at 350° for 20 to 30 minutes.
Melt chocolate over hot water. Beat until smooth, then stir in the marshmallows and walnuts. Spread in buttered 8 x 8 x 2-inch pan and chill thoroughly. Cut into squares.
Peel and season shrimp; sit in fridge. Put oil in heavy pot and put all vegetables except green onions and shrimp. Put on medium heat in covered pan; let simmer for 40 minutes from first bubble. Add water and season to taste. Bring to boil again and let simmer 20 more minutes. Drop in shrimp and green onions and bring to boil and cook 10 minutes. Serve over rice.
Mix dry pudding with juice from pineapple. Chop rest of fruit and slice bananas. Pour mixture over and refrigerate.
Cook broccoli until tender. Drain off excess water. Mix together soup, Miracle Whip, onion, egg, and 1-1/2 cups cheese together. Sprinkle remaining 1/2 cup cheese on top of casserole. Bake at 350° for 45 minutes.
Mix egg, onion, cinnamon, salt and pepper with ground beef. Make small meat balls and brown in a frying pan. Drain grease. Mix chile sauce and jelly; then add to other meat balls. Simmer for 5 minutes.
Mix above ingredients until smooth. Pour into a greased and floured tube pan and bake at 350° for 50 minutes.
Boil for 5 minutes a syrup of sugar, water, cinnamon, lemon and cloves. Strain syrup and add fruit juice. Heat red wine but do not boil. Combine syrup and wine and keep hot in top of double boiler.
Heat oven to 400°. Grease a 10 x 1 1/2-inch pie plate. Cook and stir beef and onions until brown; drain. Stir in seasoning mix. Spread in plate. Top with chilies. Beat milk, baking mix and eggs until smooth, 15 seconds in blender on high or 1 minute with a hand beater. Pour into plate. Bake 25 minutes. Top with tomatoes and cheese. Bake until a knife inserted between center and edge comes out clean, 8 to 18 minutes. Cool 5 minutes.
Layer potatoes and onion; sprinkle with salt and pepper. Sprinkle cheese over the potatoes. Put a few pats of margarine over cheese. Mix soup with 1/2 can water. Pour over cheese. Bake at 400° for 1 hour or until done.
Cook and crumble hamburger meat. Mix all ingredients together. Cook in crock-pot for 2 to 3 hours, slowly.
Combine all ingredients thoroughly, taste and adjust seasoning and chill. Store in refrigerator for up to 10 days.
Beat egg yolks. Beat egg whites until fluffy. Mix other ingredients. Fold in egg whites. Pour into unbaked pie shells. Bake in slow (300°) oven 45 minutes until set in middle.
Mix together; put in crock-pot. Turn on 5. Cook a whole day and a whole night. Let it sit for awhile (because it will be hot). Pour in bowls and eat. Makes 100 bowls of soup.
Blend thoroughly Tabasco sauce, paprika and cayenne pepper; brush on all surfaces of chicken. Place chicken in greased 11 x 7-inch baking dish. Cover and refrigerate 1 to 24 hours. Bake in preheated 375° oven for 15 minutes or until chicken is no longer pink in center. Blend the Blue cheese dressing, sour cream and Blue cheese; pour into small serving bowl. Serve with the chicken and bell pepper slices for dipping. Makes 10 servings.
Using vegetable peeler, remove peel (orange part only) from orange. Reserve fruit for another use. Heat oil in heavy 3-quart saucepan over medium heat. Add orange peel, onions and garlic. Cover and cook until onions are tender and golden, stirring occasionally, about 30 minutes. Stir in herbs, cumin and crushed red pepper. Cook until cumin is fragrant about 15 minutes. Add tomatoes with their juices and stock; bring to a boil. Reduce heat. Cover and simmer 20 minutes. Cool slightly. Puree soup in batches. Return to saucepan. Season to taste.
Saute onion in butter. Add cream cheese and milk; stir over low heat until cream cheese is melted. Dissolve bouillon in boiling water; add to cream cheese mixture. Stir in broccoli, lemon juice and seasonings. Heat thoroughly. Top each serving with a little grated Cheddar cheese.
Put half the can of undiluted soup on a double piece of aluminum foil large enough to wrap completely around roast. Over the soup, sprinkle half the envelope of soup mix. Place roast on top and cover with remaining soup, sprinkled with remaining onion soup mix. Wrap roast completely in foil and place in shallow pan. Bake at 300° for 1 hour per pound. This makes a delicious roast and gravy all in one.
Cook until thick water, sugar and cornstarch. Remove from heat and add strawberry jello. While sauce is cooling, wash and clean fresh strawberries. Place on paper towel and blot dry. When sauce is cool, mix strawberries in mixture and pour in baked pie shell. Cut strawberries in half, if large, quarter them. Top with whipped cream.
Preheat oven to 400°. Slice potatoes into thin lengthwise strips. Coat a baking sheet with cooking oil spray. Combine egg whites and Cajun spice in a bowl. Add the potatoes onto the baking sheet and spread into single layer. Place baking sheet on bottom rack of oven. Bake 40 to 45 minutes until fries are crispy, turning every 6 to 8 minutes so they brown evenly.
Mix dry ingredients in bowl. Gradually add water, while mixing. Knead the dough until stiff. If dough is too sticky, brush hands with flour. Mold dough into shapes. Dough will harden if left out overnight. It can be painted and food coloring may be added in the warm water stage.
Place green pepper, jalapenos and vinegar in blender. Pulverize. Place over high heat in large pot. Add sugar. Bring to hard boil. Add food coloring. Add Certo. Skim top if necessary. Pour into jelly type jars. Cool and cover with lids. Store in refrigerator or freezer. Serve with cream cheese and crackers, topped with jelly.
Sift flour with sugar, baking powder and salt. Stir in corn meal. Add eggs, milk and oil. Beat until just smooth, about 1 minute. Pour into greased pan. Bake in hot oven at 400° for 20 to 25 minutes.
Combine cherries, raisins and bourbon. Cover and let stand overnight. Drain fruit, reserving bourbon. Cream the butter or magarine and sugars together until light. Add egg yolks and beat well.
Melt the butter; add the brown sugar. Bring to a boil; stir for 1 minute or until slightly thick. Cool slightly. Add the milk and beat until smooth. Beat in the sifted confectioners sugar. Spread on cake.
*Mix these ingredients together and let stand. Brown meat and add spaghetti sauce plus 1 cup water. Simmer 15 minutes. Let cool. To layer all, start with 1 1/2 cups spaghetti sauce, one layer of raw noodles, one layer of Ricotta cheese mix, layer of Mozzarella slices and another layer of sauce. Continue layering until all is used, ending with sauce on top. Cover with tinfoil; let stand in refrigerator overnight. The next day, bake at 350° for about 45 minutes; take tinfoil off until Mozzarella cheese on top is golden brown.
Bring sugar and syrup to boil until clear. Remove from heat and add peanut butter and stir until blended. Add Special K. Put in 10 x 16 pan.
Mix milk, sugar, cocoa and butter. Put on stove and let boil for 2 1/2 minutes. Add peanut butter and then oatmeal while mixture boils. Add vanilla. Stir to dropping consistency. Drop by teaspoonful onto wax paper.
Cook rice and keep warm. Saute vegetables in oil until crisp and tender. Add sausage and season to taste. Heat thoroughly. Mix in 1/2 cup Parmesan cheese and serve immediately over warm rice, sprinkling with remaining Parmesan cheese. Cooking time is 15 to 20 minutes. Serves 6.
Braise hamburg. Add soy sauce, salt and bouillon. Add onion and chop suey vegetables. Cover and cook until boiling. Blend cornstarch, ginger, molasses and water. Add and stir until thickened. About 4 servings.
Cook pineapple and sugar 10 minutes. Add cornstarch with a little water and cook until thick for spreading.
Boil lobsters in water for 18 minutes. Cut in half and break off claws. Remove meat from shells and set half shells aside for stuffing. Cut lobster into 1-inch pieces. Brown shallots or onions in butter, then add white wine and let boil until reduced. Slowly stir in half and half and white sauce. Add salt, cayenne, white pepper and chervil. Simmer until mixture coats a spoon. Add lobster and cook for 2 minutes. Remove from fire and add moistened mustard and 3/4 of the cheese. Fill shells with mixture and sprinkle with remaining cheese. Glaze in hot oven or under broiler for 1 minute until golden brown. Garnish and serve 4.
Cut steak into serving size pieces. Sprinkle with salt and pepper. Coat with flour. Brown steak on both sides in melted shortening. Place browned steak in a large pan. Add onion soup mix and cover with water. Place aluminum foil over pan. Bake at 350° for 1 hour or until steak is tender.
Peel eggplant. Cut into 3/4-inch cubes. Boil until tender and drain. Peel onions. Cut into 1/4-inch slices. Parboil 5 minutes. Drain well and saute in butter until tender, but not browned.
Mix flour, sugar and melted margarine. Put aside 3/4 cup of crumbs. To remaining crumbs, add eggs, milk and soda. Divide into 2 greased and floured 9-inch round pans. Add a little cinnamon to remaining crumbs and sprinkle over cakes. Bake at 365° for 30 minutes.
Slice potatoes (enough to fill up a large Pyrex dish) and set aside. Slice bacon up in one inch pieces and saute with onions until bacon is crisp. Dump potatoes into giant mixing bowl. Dump in bacon, onions plus bacon drippings. Add cheese, salt, pepper and 2 cups milk. Mix well. Dump into large Pyrex bowl and cover with plastic wrap. Poke 2 holes in top of plastic. Cook on High for 50 minutes, stirring every 15 minutes. Serves 15.
Preheat oven to 300°. Cook potatoes until tender. Cool them and peel, then shred the potatoes. Melt margarine and mix in with potatoes. Add cheese, salt and pepper; fold in sour cream. (Mix in.) Put in baking dish and top with paprika. Bake 1 hour at 300°.
Cream all sugar and butter together. Add eggs 1 at a time. Mix in flour and stir well. Add nuts. Pour into 13 x 9-inch pan. Bake at 350° for 1 hour. Cook, cut in squares and roll in powdered sugar.
Heat sugar and water until completely clear and hot enough to melt the Jell-O. Remove from heat. Dissolve Jell-O. Cool. Add juices, extract and water. Mix well. Stir some during freezing. Remove from freezer 6 hours before serving. Serves 50 generously. (I freeze in Tupperware cake box or square keeper.)
In separate bowl, mix flour, baking powder, baking soda and salt; set aside. In large bowl, mix shortening and sugar until creamy. Mix in egg and vanilla flavor. Blend in flour mixture and oatmeal. Drop by spoonfuls onto cookie sheet (lightly greased). Bake at 350° for 10 to 15 minutes.
Heat oven to 350°. Grease and flour to layer pans. Cream shortening, sugar and eggs until fluffy. Beat 5 min, on high. Blend flour, cocoa, baking powder, soda and salt. Add alternately with water and vanilla. Mix on low. Pour into pans. Bake about 35 min. Cool. Split each layer crosswise into two layers. (You will have a 4 layered cake.) Spread whipped topping or sweetened whipped cream between layers. Frost with Brown Beauty Icing. Cake will keep 2 to 3 days in refrigerator.
Cook all ingredients 3 to 5 minutes, stirring constantly. Remove from heat and let cool until it is comfortable to handle. Store in container with tight lid.
Boil zucchini and onion until tender; drain. Combine soup, sour cream and grated carrots. Fold into zucchini and onion mixture; set aside. Melt margarine and add the seasoning packet from the stuffing mix; mix well. Fold into the stuffing. Place half of the dressing in the bottom of a long casserole pan. Add the vegetable mixture and place the remaining dressing mixture over the top. Bake in a 350° oven for 30 minutes. Freezes well.
Heat pineapple with sugar; add gelatin which has been softened in the water. Stir until melted. Add lemon juice and cherry juice. Cool. Mash cream cheese and add cherries. Mix with pineapple and chill until slightly thickened. Whip the whipping cream and blend with pineapple mixture. Mold and chill.
Mix all ingredients together. Pour in a greased pan. Bake at 350° for 1 hour.
Mix sugar, butter, egg yolks (one at a time), baking soda, water, flour, sour cream and bananas. Stir in chocolate chips. Beat egg whites and fold into mixture. Grease and flour tube pan. Bake at 350° for 1 to 1 1/2 hours. (Time depends on your oven. Check at 1 hour.) Sprinkle with powdered sugar.
Salt, pepper, & flour meat. Brown in small amount of shortening. Add onions & cook until soft; then add 3 or 4 cups water & cook until tender. Add soup & cook 5 minutes longer. Add sour cream. Cook noodles & drain. Then pour into meat mixture.
Cook spaghetti until tender (do not overcook). Drain well after rinsing with cold water. Allow to cool.
Cut rolls in thin slices and lay on bottom of greased and floured 9 x 13-inch pan. Press slices together until it covers bottom. Cream the cheese, sugar, eggs and vanilla together and spread on top of cookie mix. Place slices of second cookie roll on top (just place, they spread as they bake). Sprinkle with nuts. Bake 35 to 45 minutes at 350°. Cool, refrigerate and cut.
Cream shortening, sugar and honey. Add eggs and beat until fluffy. Stir flour, spices and soda together. Add to creamed mixture alternately with sour cream. Add oatmeal and mix well. Add raisins or dates and 1 cup chopped nuts if desired. Drop from teaspoon on lightly greased baking sheet. Bake in 375° oven for 12 to 15 minutes. Makes 4 to 6 dozen, depending on size you like. Store in airtight container and they will stay chewy.
Husk and silk corn. Wrap each ear in waxed paper; twist ends of paper. Arrange corn on paper toweling; allow at least 1 inch between ears. Microcook one ear about 2 minutes, two ears 3 to 4 minutes, four ears 6 to 7 minutes and six ears 8 to 10 minutes. Halfway through cooking, rearrange corn and turn over.
Cook sausage until about half done. Add onion and cook until tender. Add other ingredients and simmer about 20 minutes; cool. Put about 1 spoonful on each biscuit. Add Mozzarella cheese and Parmesan cheese, if desired. Can add thin slice of pepperoni. Bake approximately 10 minutes at 400°. If desired, for freezing, cook without the cheese, freeze on cookie sheet and later transfer to plastic bags. Flaky biscuits are to be split apart; four pizzas to a biscuit.
Cook potatoes. Drain	and mash with old fashioned potato masher (not mixer). Leave lumpy. Cut cooked eggs. Keep 2 eggs for the top of the dish. Add mayonnaise (as much as you prefer) and onions and fold into potatoes.	If you have fresh bacon fat, add 3 teaspoons. Add 1 teaspoon mustard. Slice reserved eggs over top of salad and enjoy.
Preheat oven to 325°. Grease a 13 x 9 1/2 x 2-inch pan. Put oats and boiling water in a bowl; let stand. Combine sugars, oil and eggs well. Stir in oatmeal; mix well. Sift flour, soda, salt and cinnamon together; add to oatmeal mixture. Stir in nuts. Spread in prepared pan. Bake for 50 to 60 minutes, or until done. Remove from pan. Immediately spread prepared frosting onto the cake.
Cut breasts into narrow strips about 1/2 inch; dip in buttermilk and then into seasoned flour; fry in deep fat.