HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve gelatin in boiling water. Put in ice cubes and stir with wire whip until it begins to thicken. Remove unmelted ice. Stir in fruit. Fold in whipped cream and stir gently. Place in refrigerator for 20 to 30 minutes. Remove from refrigerator and pour into pie crust. May top with additional whipped cream and garnish with fresh strawberries. Very light dessert!
Combine first 8 ingredients; shape into 1-inch balls. Dredge in 1/3 cup cornstarch. Pour oil into a 13 x 9 x 2-inch pan; add meatballs and bake at 350° for 35 to 40 minutes. Drain and set aside. Drain pineapple, reserving 1/2 cup juice; set pineapple aside.
Prepare baking mix as indicated on package for biscuits. Divide and pat into two 8-inch pie pans, greased. Crumble ground round over each and sprinkle with salt, pepper and spices to taste. Pour 1/2 can tomato sauce over each. Top with strips of cheese. Bake at 400° for about 20 minutes.
Boil the zucchini and onion in salted water. Mix soup, carrots, sour cream and zucchini. Put stuffing in blender and shred. Mix with melted butter. Put 1/2 mixture in 9 x 13-inch pan. Pour zucchini mixture in and sprinkle rest of mixture on top. Bake at 350° for 20 to 30 minutes.
Boil the Karo syrup and sugar for 3 minutes. Add to the popcorn. Butter hands to shape into balls. If desired, may be colored by adding food coloring to mixture.
Layer casserole dish with vegetable, add cut up or whole boneless chicken; mix condensed soup and sour cream. Pour over chicken and vegetables. Mix stuffing with butter (1 square) and water (1 cup) or enough to make stuffing moist. Spread on top of casserole. Bake for 1 to 1 1/2 hours at 375°.
Blend in order the ingredients. Mix good. Bake at 325° for 25 to 30 minutes. Don't overbake. Try using carrots or sweet potatoes for a variety instead of apples.
Add together and pour into pie crusts. Bake at 375° for 40 minutes. Allow to cool for 10 minutes.
In heavy saucepan, melt butter. Add sliced onions and cook slowly, stirring occasionally, until golden. Sprinkle on the flour and stir for a few minutes. Add salt and pepper. Add broth, stirring constantly. Bring to a boil; lower heat and simmer, partially covered, for 30 minutes.
Cook rice according to package directions. Butter 9 x 13 pan. Brown sausage and drain. Add to rice; mix well. Add can of mushrooms with juice. Mix again. Pour into casserole. Dot with butter and bake at 350° for 30 minutes.
Cook noodles as directed. Add oil. Drain and rinse after cooking. Heat vinegar, sugar, pepper, dry mustard, garlic and salt until dissolved. Add cucumbers, onion, garlic and pimentos. Pour over cooked and drained noodles. Stir in parsley. Cover and refrigerate 24 to 48 hours.
Mix in order given. Bake in cupcake tins for 15 to 20 minutes at 375°. Will make 16 cupcakes (makes wonderful tea cupcakes also).
Work together yeast and 1 tablespoon sugar; set aside. Then beat together eggs, 1/2 cup sugar and salt. Add melted and cooled shortening; add yeast mixture. Add alternately milk and flour. Cover bowl and set in refrigerator for several hours. Then empty out dough onto flour covered board. Divide dough in half; roll out first half to 1/4-inch thickness. Brush with melted butter. Cut into pie shaped wedges and roll each wedge from outer edge to center. Repeat with second half of dough. Place rolls on greased cookie sheet, bending into crescent shape and let rise 2 hours. Bake 10 minutes in 400° oven.
Cream together the butter and sugar. Add the eggs and beat until well blended. Add the sour cream and vanilla. Mix the flour, baking soda and salt and add.
Soften cheese and layer with chili in pie pan. Bake in oven at 350° until cheeses are melted together. Serve warm with nacho chips.
Preheat oven to 325°. Grease and flour a 10-inch Bundt pan. Mix all ingredients, starting with egg, oil and sugar. Mix 2 minutes. Mix flour, soda, baking powder and cinnamon together, then mix this into the sugar mixture. Add zucchini and nuts. Pour into round Bundt cake pan. Bake 1 hour and 15 minutes.
Chop ham and green onions. Mix all ingredients together and form into a ball. Serve with crackers.
In a bowl, combine the flour, sugar, baking powder, baking soda and cinnamon. Add carrots, cooking oil and eggs. Beat with an electric mixer until combined. Pour into large muffin pan, be sure it is greased and floured. Bake in a 350° oven for 30 to 40 minutes or until done. Makes 24 large muffins.
Blend the first 4 ingredients until mixed. Frost the tortillas with cream cheese mixture and roll. Wrap in wax paper or store in Tupperware in refrigerator at least 3 hours before serving. Cut into pieces and serve with salsa.
Mix together onion, bell pepper, soups and cheese. In 9 x 13-inch baking dish, layer 1/2 spaghetti, 1/2 chicken and 1/2 cheese mixture. Repeat. Cover and bake at 375° for 30 to 45 minutes.
Saute lobster meat in butter. Add to a pot with the milk and cream. Stir in 3 to 4 dashes of celery salt and cook over even heat. Do not boil. Salt and pepper to taste. Sprinkle each serving with paprika. Serves 4.
Beat together. Add flour to make a very stiff dough. Knead the dough until smooth. Divide into 3 parts. Roll out until very thin. Let dry 1 hour. Cut fine. Shake apart. Let dry a little more.
Sauce: Mix beef broth, mandarin juice, mandarin rind, brown sugar and soy sauce. Set aside.
Boil water, add noodles. When done, drain. In a big mixing bowl, add noodles, tuna fish, soup, milk, salt and pepper. Mix until well combined. Pour into baking dish. Put in oven for 1 hour at 350°. Makes 6 servings.
On low speed, cream together butter and sugar until fluffy. Add eggs, one at a time, and mix until blended. Sift dry ingredients and add alternately with milk. Add vanilla. Mash 1/2 cup of blueberries and stir by hand. Add the rest of the blueberries whole and stir by hand. Grease muffin tins (including top of pan). Pile high in each cup and sprinkle tops with sugar. Bake in 375° oven for 30 minutes. Cool at least 30 minutes.
Mix all ingredients well. Drop by spoonful in cake pans. Cook at once at 350° until brown.
In a 1-cup measuring cup stir together the syrup and peanut butter. Microcook, uncovered, on 100% power for 30 seconds to 1 minute or until hot, stirring once. Serve over ice cream. Top with peanuts.
Mix meal in a bowl. Add salt, Crisco and hot water until mixture is soft enough for making into pones of bread. Fry in hot greased skillet until golden brown.
Brown pork strips in oil in large skillet or wok over medium-high heat. Push meat to side of skillet. Add mushrooms, pepper, zucchini, celery, carrots, garlic and onion. Stir-fry approximately 3 minutes. Combine broth, soy sauce and cornstarch; add to skillet and cook until thickened, stirring frequently. Serve over cooked rice or noodles. Serves 4.
Five hours before serving, put steak in shallow baking pan. Combine all ingredients. Brush steak with marinade sauce and refrigerate. Turn occasionally and reapply sauce. Place steak on oven rack 5-inches from heat. Bake about 2 hours at 325°.
Combine first 5 ingredients, set aside. Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine banana and milk; add to creamed mixture, alternately with dry ingredients. Fold in apricots and pecans. Pour batter into greased and floured 8 1/2 x 4 1/2 x 3-inch loaf pan. Bake at 350° for 1 hour or until a wooden pick inserted comes out clean. Cool 10 minutes in pan. Remove and let cool completely.
Combine all ingredients. In place of chopped onion and pimento garnish, salad dressing can be used as topping.
Pour all but 3 tablespoons of juice in a large frying pan. Add broth, onion and ginger and place over medium heat. Bring to a boil and add the chicken. Cover and simmer over low heat for 20 minutes. Add mandarin oranges and simmer, uncovered, for 5 minutes. Add cornstarch to reserved juice and mix well. Add to frying pan. Cook on high to reduce mixture, stirring constantly. Add salt and pepper. Pour sauce over chicken.
Cook spinach according to package directions. Drain well; squeeze excess water out. Add the herb stuffing, butter, seasonings and eggs. Mix well. Chill. Shape into small balls. Bake on greased cookie sheet at 350° for 20 minutes. Yield: 3 dozen.
Mix cake mix, eggs and oil together. Stir in chips and pecans. Bake at 350° for 10 minutes. Makes 4 dozen.
Add 1 cup of hot water to Jell-O. Add Jell-O to thawed strawberries. Mix strawberry mixture with Cool Whip, mixing with electric mixer until well mixed. Pour into a baked and cooled pie shell. Refrigerate until set.
Stir in real lemon juice slowly. Mix thoroughly. Pour into pie shell and top with small amount of graham cracker crumbs.
Heat oven to 325°. Beat egg whites until frothy. Gradually beat in sugar. Continue beating with rotary beater or mixer until very stiff and glossy. Stir in salt, vanilla and coconut. Drop heaping teaspoonfuls 2 inches apart onto ungreased baking sheet. Bake about 20 min., or until set and delicately browned. Let cool. Remove with spatula. Makes 3 doz.
Sift dry ingredients together. Mix remaining ingredients and pour into the dry ones. Stir to dampen everything. Makes 2 loaf pans (greased) or 3 foil loaves (8 x 3 3/4-inch).
Brown in 1 tablespoon oil the Ramen noodles and almonds. Add the noodles and almonds to the cabbage, mushrooms and onions. Pour the dressing over the other ingredients.
Place venison, garlic and shortening in a skillet. Brown meat on all sides over medium heat. Remove meat to a shallow (2 1/2-quart) baking dish. Add celery, onion and carrots to drippings in skillet and saute for 2 minutes. Stir in water, salt, pepper and bay leaves. Pour over venison. Bake at 350° for 30 minutes.
Mix meat, onion, egg, crackers & seasoning in large dish. Form into balls, put into covered baking dish and cover with tomato soup and 1/2 can water. Bake at 375° for 1 hour. Be sure to put a cover on the baking dish.
Grind cranberries and oranges. Add sugar; mix and set aside 3 to 4 hours or overnight in refrigerator. Prepare jello as directed minus 1/4 cup of water. When jello starts to congeal, add berry mixture and nuts. Refrigerate to congeal.
Melt caramels and 1/3 cup milk in double boiler. Let cool. Mix dry cake mix and remaining ingredients except chips. Pour 1/2 cake mixture into a 9 x 13-inch greased and floured pan. Bake 6 minutes in a 350° oven. Remove from oven and sprinkle 12 ounces chocolate chips over hot cake. Pour caramel mixture over chocolate. Pour other half of cake mixture. Bake 15 to 18 minutes at 350°. Let cool. Cut into 1-inch squares.
Mix dry ingredients together. Add nuts. Stir and make a well in the center. Beat eggs lightly. Add pumpkin and oil. Stir carefully into the well and mix only to dampen dry ingredients. Grease and flour a tube pan. Bake at 350° for 1 hour.
*Whatever you have on your shelves will work (Lipton mushroom and beef, canned cream of mushroom). They're all delicious.
Brown hamburg and put in baking dish. Drain most of the juice off vegetables and spread over hamburg. Use remaining ingredients to make mashed potatoes. Spread potatoes over top of vegetables. Sprinkle with salt and pepper and bake for 30 minutes at 350°.
In a large bowl, stir together spaghetti, cheeses, salt and pepper. Place in a greased 2-quart casserole dish. Put toasted bread on top. Some pieces may need to be cut to fit so that entire dish is covered. Pour boiling water over top until water level is just below toasted bread. Bake, uncovered, at 350° for about 30 minutes.
Cream butter, sugar, Crisco and vanilla. Add eggs, milk and flour (alternately). Cook 1 1/2 to 2 hours at 275°. Start in cold oven. Check for doneness and cook longer, if needed.
Saute bell pepper, onion and bacon. Add to beans. (If you use the barbecue sauce, you may add diced green chiles or 1 teaspoon crushed red pepper flakes.) Simmer for 30 minutes or cook on slow in a crock-pot for 4 to 6 hours. Good for pot luck dinners and picnics.
Combine together in microwave for 4 to 5 minutes. Serve with chips.
Arrange bacon slightly overlapping in a 13 x 9-inch ungreased pan. Pour syrup over bacon. Beat eggs in 1-quart bowl until foamy; beat in remaining ingredients, except applesauce, until smooth. Pour over bacon and syrup. Bake uncovered in a 400° oven for 20 to 25 minutes. Meanwhile, heat applesauce to just warm. Cut pancakes into 8 pieces and top each with applesauce.
Mix dry ingredients. Stir in egg. Put peaches in baking dish. Spread cake mixture on top. Bake at 375° for 40 minutes.
Preheat oven to 325°. Grease and flour a 10-inch tube pan or 12-cup Bundt pan. Sprinkle nuts over bottom of pan. Combine all ingredients until well mixed. Pour over nuts. Bake for 1 hour. Cool. Invert onto serving plate. Prick top of cake.
Pour into unbaked 9 5/8-inch pie crust. Bake at 325° for 40 to 45 minutes or until pie doesn't shake in center.
Beat egg yolks and add cold water and 1/2 cup sugar. Beat until thick and lemon colored. Fold in flour (1/2 cup) and baking powder. Add lemon flavoring. Pour into greased and floured tube pan. Beat egg whites, salt and cream of tartar until stiff. Add 1 cup sugar, 3/4 cup flour and vanilla. Pour over ingredients in tube pan. Bake 1 hour at 350°.
In a large mixing bowl, dissolve yeast in warm water. Add sugar, salt and 3 cups of the flour. Beat thoroughly, about 2 minutes. Add egg and shortening and mix well. Add remaining flour, one cup at a time, until dough cleans the side of the bowl and is easy to handle. Knead 10 minutes on a lightly floured surface. Place greased side up in a lightly greased large bowl. Cover with plastic and let set overnight.
Place liquid smoke, soy sauce, pepper, celery salt, Worcestershire sauce, salt and garlic and onion salts in covered jar; shake until well mixed. Line a 9 x 13-inch baking pan with large piece of heavy foil. Place brisket, fat side up, in foil-lined pan. Pour soy sauce mixture over brisket. Fold foil over brisket; seal. Refrigerate overnight. Bake at 300° for 5 hours. Yields 12 servings.
Steam cabbage until barely tender. Set aside. Brown ground beef and onion. Stir in rice, celery, horseradish, and mustard. Cook until celery begins to soften. Stir in egg. Spoon mixture into cabbage leaves. Roll and fasten with toothpicks. Place in shallow baking dish, 1 layer deep. Cover with tomato juice. Bake at 350° for 30 minutes. Serves 8. Freezes nicely.
Mix margarine and sugar until creamy. Add vanilla and eggs; beat well. Measure cooked beans and mash. Stir into other ingredients. Add dry ingredients and mix well. Stir in raisins and grated apples. Batter will be stiff.
Mix oil, cake mix with pudding and 2 eggs and pour into pan. Mix confectioners sugar, cream cheese and 2 eggs and pour on top of batter. Bake at 325° for 1 hour.
Combine pecans, margarine and flour. Place in bottom of a 9 x 13-inch dish. Bake at 350° for about 15 minutes or until brown. Set aside to cool.
Separate cauliflower. Put in boiling salt water; boil, then drain. Save 1/3 cup of liquid. Melt shortening. Blend in flour, salt and pepper. Stir slowly into liquid from cauliflower. Boil and stir 2 minutes. Stir in Pet milk. Add cauliflower.
Beat eggs until creamy. Add sugar slowly. Combine cornstarch and baking powder in blender at low speed. Add egg mixture to dry mixture by teaspoons. Add flavoring. Pour batter into greased 9-inch spring-form pan. Bake 30 minutes at 375° (until inserted toothpick comes out clean).
Place ham bone, water, onion and washed peas in large kettle. Bring to boiling; reduce heat and simmer, stirring occasionally for 1 1/2 hours or until peas are soft. Add more water if needed. Remove bone; press mixture through sieve. Add ham pieces to drained mixture, adding marjoram and heat until bubbly. Serve hot.
Mix all ingredients except flour. Stir until creamy. Add flour and stir. Roll into one-inch balls. Place on cookie sheet. Mash with a fork to flatten out slightly.
Bring water, potatoes, carrots and celery to a boil; reduce heat. Simmer for 10 minutes, or until vegetables are done. Add remaining ingredients; cook, stirring occasionally, until cheese is melted.
Melt butter in a large pan and saute onions until tender. Pour onions in casserole dish. Cover with layer of crushed crackers and Parmesan. Sprinkle with paprika, if desired. Bake at 325° for 30 minutes.
In a pot put the bouillon cubes. Wash and slice squash. Peel potatoes and slice up in squash and chop up onion. Coo until potatoes are soft.
Cut fryer into small pieces. Soak in beer for 2 hours or overnight. In meantime, melt butter in large shallow pan. Cut up garlic in small pieces or use garlic seasoning in the butter. Dip chicken in corn flake crumbs. Place in melted butter and garlic and bake in oven at 375° until done. I usually cook about 1 1/2 to 2 hours.
Saute onions and celery. Brown hamburger. Put in slow cooker; add rest of vegetables. Change flavor by adding more spices or salsa. If done on burner, simmer for 30 minutes on medium. Be careful not to scorch; stir often. Freezes well.
Whip jello into cottage cheese until jello dissolves. Add drained oranges. Store in refrigerator as you would cottage cheese.
Mix everything together. Pour into lightly greased casserole dish. Sprinkle crushed crackers over all and drizzle with butter. Sprinkle poppy seed on top. Bake at 350° for 40 to 45 minutes. Very easy dish that reheats well. Great for pot-luck suppers!
In large bowl, combine mix, oil, egg and water. Beat until well blended. Add rest of ingredients. Drop by tablespoons on ungreased cookie sheet. Bake at 350° for 10 to 12 minutes.
Mix well ground beef, milk, oats, onions, salt and pepper. With hand, shape into loaf in shallow ungreased baking pan (11 1/2 x 7 x 1 1/2-inches). Spread catsup over top. Bake uncovered at 350° for 1 hour or until brown. Let stand 10 minutes before serving.
Heat milk, sugar and butter. Pour over crumbled biscuits. Beat eggs and pour over ingredients, then add vanilla. (You can also add cinnamon and raisins.) Pour into well-buttered casserole dish. Bake at 350° for 30 minutes or until firm. Serve with sauce: lemon, applesauce, etc.
In a saucepan, combine apples, 1/4 cup sugar and 3/4 cup water. Cook until apples are tender. Reserve 3/4 cup cooking liquid.
Cook rice. While the rice is cooling off, cook sausage. (Make sure that the sausage is cooked thoroughly.) In a skillet, combine the rice, sausage and cream of chicken soup (also, onion if you want it). Cook on medium heat for about 10 or 15 minutes, stirring occasionally.
Combine meat, seasoning, crackers, parsley, eggs and milk. Mix thoroughly and form 40 balls. Dip in flour. Heat oil in 8 to 10-quart kettle. Lightly brown on all sides. Add remaining ingredients (except corn); add it during the last 10 minutes of cooking). Bring to a boil and cover. Reduce heat and cook slow, about 30 minutes or until vegetables are tender. Makes 6 to 7 quarts. This refrigerates and freezes well.
Drop garlic into half pint jar. Add oil, Worcestershire, mustard, paprika, sugar, salt and pepper. Let stand several hour. About 10 minutes before serving, discard garlic and pour oil mixture over croutons. Break 2 quarts salad greens into bowl. Arrange mandarins, quartered artichoke hearts and sliced avocado on top of greens. Bring bowl to table. Pour crouton mixture over top and squeeze the juice of the lemon over all. Toss gently. Serves 6 to 8.
In large casserole dish, layer corn bread, beans, tomatoes, onion, pepper, pickles and bacon.
Melt cheeses; add garlic, nuts and Tabasco. Mix well. Let cool until able to handle. Shape into logs and roll in chili powder. Wrap in plastic wrap. Refrigerate until ready to serve.
Cook broccoli as directed; drain. Add 1/2 stick butter and Velveeta cheese. Stir until cheese is melted. Put in greased casserole. Crush Ritz crackers; mix with 1/2 stick melted butter. Spread over top. Bake at 350° for 20 to 30 minutes.
A recipe, not for consumption, but to please the eye. Remember, we eat with our eyes first!
Cut eggplant in half lengthwise, then into small triangular pieces. Soak in salt water (1/2 cup salt and 1 quart of water) overnight. Place eggplant in colander and pour boiling water over it. Let cool, then gently squeeze out water. Combine remaining ingredients and add eggplant. Mix thoroughly and set aside overnight. Store in jars and refrigerate.
Heat oven to 350°. Pour stuffing mix into 12 x 8-inch baking dish. Set aside. Mix cheese, mushrooms, pepperoni and flour in small bowl. Spoon over stuffing mix. Beat eggs in large bowl. Stir in milk and oregano. Pour over stuffing mix. Bake 30 minutes or until golden brown. Let stand 5 minutes. Serve with heated pizza sauce. Makes 6 servings.
Mix all ingredients together. Put in greased oblong pan. Bake at 300° for 30 to 40 minutes. Cut while warm and roll in powdered sugar.
In large bowl combine the first 5 ingredients. Mix soda into water and add this to the bowl. Melt chocolate squares heating with milk to a boil, then let cool and add to the large bowl. Pour batter into a greased and floured 13 x 9 x 2-inch pan and bake at 350° for 35 minutes or until sides pull from pan.
Cut up fruits and boil with 1 cup water. Add margarine; cool. Mix all other ingredients with eggs and dry ingredients. Add fruit mixture. Bake in greased 9-inch square pan at 350° for 25 to 30 minutes.
Rub steak with garlic. Combine remaining ingredients. Marinate overnight, covered tightly. Broil or grill to desired doneness. Slice across the grain. (Leftover marinade may be heated and passed with meat.)
Melt margarine in 9 x 13-inch pan. Coat bottom and sides. Beat eggs, sour cream, milk and salt until blended. Add onions, peppers and cheese. Pour into pan. Bake until eggs are set (approximately 35 minutes) at 350°.
Mix broccoli, onion, eggs, cottage cheese, oleo and salt. Last, add cornbread mix. Bake at 400° for 30 minutes in a greased 9 x 13 x 2-inch pan.
Pour boiling water over rice. Let stand. Cook broccoli a short time. Cook onion in oleo. Mix all ingredients together with mushroom soup thinned with milk. Pour in 9 x 13 casserole and put grated cheese on top. Bake 30 minutes at 350°.
Dissolve yeast in warm water. Add all other ingredients and mix well. Knead lightly and make into rolls. Place in pan that has been sprayed with butter-flavored cooking spray. Let rise 30 minutes. Spray tops with butter-flavored cooking spray and bake at 425° for 10 to 12 minutes. Yields 10 to 12 rolls.
Chop up chicken. Combine all ingredients. Sprinkle sunflower seeds on top. May serve on a lettuce leaf or put in a sandwich.
Cook and drain noodles. Brown meat, degrease and add seasoning and tomato sauce. Simmer 5 to 10 minutes. Combine cottage cheese, sour cream and green onions. Layer noodles, cheeses and meat in casserole dish. Top with Cheddar cheese. Bake 25 minutes at 350°.
Mix all ingredients with the smoked turkey that has been ground in food processor. Use garlic powder, onion powder and Tabasco to taste. Make into balls and roll in Parmesan cheese, then in cracker crumbs. Makes about 25 balls.
Let cream cheese soften. Mix ingredients together with mixer or fork. Form into a ball in bowl with a spatula. Let harden in refrigerator. Roll in bacon bits. Serve with crackers.
Make jello. Chill until shaky. Beat with mixer. Add cheese, drained pineapple, oranges and Cool Whip. Beat well. Pour into 9 x 13-inch pan or Tupperware rectangle.
Cut bread in half horizontally. Combine butter, garlic and dill; spread mixture evenly on cut halves of bread. Sprinkle with Parmesan cheese. Bake at 375° for 8 minutes or until golden. Slice bread crosswise into 1 inch slices and serve immediately.
Pound chicken breasts to 1/4-inch. Mix 1/4 cup honey and 1/4 cup mustard. Spread on both sides of chicken. Dip in chopped pecans. Bake at 350° for 30 minutes.
Pat dry the first 5 ingredients. Before using, add water, mayonnaise and gelatine and mix well. Pour in mold or a bowl and let sit in refrigerator until firm. Serve with Town House or any crackers.
Blend all ingredients together well. Spoon over sliced cucumbers or tender young leaf lettuce. Also delicious on baked potatoes.