HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare jello with 3 3/4 cups liquid (juice from berries and water). When almost set, whip jello for 10 minutes, placing dish with jello in ice water while you whip. Add berries and marshmallows and gently fold in whipped cream. Break cake into 1-inch pieces and place one layer of cake in bottom of tube pan. Pour layer of jello mixture over cake. Then put another layer of cake and another layer of jello. Chill overnight. Turn out of pan and frost with whipped cream or Cool Whip. Serve immediately.
In bowl, beat egg whites until stiff. Add salt. In second bowl, beat egg yolks until light. In another bowl, cream butter with powdered sugar and mix until crumbly. Add egg yolks and flavorings. Mix well. Add spices and egg whites. Beat until well mixed. Batter will keep for several weeks in refrigerator. May be frozen, covered, for several months.
After dough rises, roll out into rectangle. Fry sausage and drain. Sprinkle 1/2 of sausage over dough. Shred hot pepper cheese and mix with Mozzarella and parsley. Spread this mixture over sausage already spread on bread dough.
Mix cracker crumbs and 1/2 cup butter. Press evenly into 9-inch pie plate. Saute onions in 2 tablespoons butter until tender, not brown. Spread onions over crust.
Stir together first four ingredients in the evening and let stand overnight in crock or granite pan.
Brown ground beef. Put kidney beans (drained), stewed tomatoes and seasoning in pot to simmer. Add beef.
Pound chicken lightly to make cutlets 1/4-inch thick. Place a slice of ham on each cutlet; tuck in sides and roll up jelly roll fashion. Skewer or tie. In large skillet, slowly brown chicken in butter. Stir in water, preserves, vinegar, salt and dry mustard. Cook uncovered for 20 minutes. Drain pineapple, reserving syrup. Blend cornstarch and reserved syrup. Stir cornstarch mixture and pineapple into sauce in skillet; cook uncovered for 15 minutes until chicken is tender. Turn chicken rolls once.
Dissolve yeast in warm water. Blend in sugar and oil. Add flour. Stir all together; let rise 10 to 15 minutes. Should be doubled. Punch down and either make loaf or roll into rolls. Let rise again 10 to 15 minutes. Cook in 350° oven until brown.
Mix hamburger, sausage and onion. Brown in frying pan. In a crock-pot melt tomatoes and cheeses. Add meat and onion, mix well and keep warm in crock-pot. Serve with tortilla chips.
Heat berries in quart of water to boiling point (do not boil). Stir occasionally. Let cool. Put sugar into jar. Add berries and water until almost to the neck (not full). Stir until sugar is dissolved. Cover with a white cloth and tie with a string or rubber band to make sure no fruit or vinegar flies get in.
Mix eggs, onions and mushrooms; put in an 11 x 13-inch baking dish. Heat soup and pour over top. Sprinkle grated cheese over mixture. Bake at 350° for 30 to 35 minutes. Makes 8 to 10 servings.
To the amount of grated cabbage needed for one's family, add the following: small amount of miniature marshmallows, diced apple, Spanish peanuts and some raisins, if desired. Add enough coleslaw dressing to make the salad fairly moist.
Brown hamburger meat and drain. Remove from heat and add mixed vegetables, cheese, onion and bell pepper. Season with salt, pepper, garlic powder and a dash of Worcestershire sauce.
In a large skillet, heat oil over medium-high heat. Add onions, peppers, garlic, chili powder, salt and cumin. Saute for 4 minutes or until vegetables are tender. Stir in tomatoes, kidney beans and corn. Bring to a boil. Reduce heat and simmer for 15 minutes. Stir occasionally. Toss with elbows. Sprinkle with cheese. Makes 8 servings.
In a skillet over medium heat, cook chicken and onion in hot oil until chicken is browned and onion is tender. Stir in soup, milk and sherry. Add mushrooms, broccoli and Parmesan cheese. Reduce heat to low. Cover and cook 10 minutes or until chicken is no longer pink, stirring occasionally. Serve over spaghetti.
In a bowl, place ice cream and sherbet. Pour in soda. After mixing slightly, add ice cubes to keep cool. Add vodka.
Brown ground beef; drain. Saute onions, add remaining ingredients and return beef to pan. Simmer for 1 hour.
Stir all ingredients together, except for corn flakes and 1/2 stick margarine. Pour into casserole dish. Top with corn flakes which have been mixed with 1/2 stick melted margarine. Bake at 350° for 60 minutes. This freezes well, but don't put topping on to freeze.
Mix all together and spread into pie dish. Bake at 350° until light golden brown, 15 to 20 minutes.
Cream shortening, sugar and flavoring. Add dry ingredients; mix well, then chill. Form into small crescents. Place on ungreased baking sheet. Bake at 375° for 8 to 10 minutes. Cool slightly. Roll in confectioners sugar. Serves 5 dozen.
Mix very well all of the ingredients, except the butter for frying and the cream, in the order in which they are listed. Using the large end of a melon ball maker, form into tiny meat balls. Saute the meat balls in the butter until they are well browned. Shake the pan from side to side so that they roll and brown evenly on all sides. Pour off any excess drippings which may accumulate during the frying. Stir in the cream; simmer for 20 minutes, or until the sauce is thickened. Serve with boiled potatoes or with broad noodles.
Heat shortening in skillet and brown beef and onion, discarding fat. Combine all ingredients and simmer; or cook in crock-pot on low for 8 to 10 minutes, or on high for 5 hours, or on automatic 6 hours. Yield: 4 to 5 servings.
Add all ingredients together. Mix cornstarch with 1/4 cup beet juice to make it thicker.
Boil, peel, cool and shred potatoes. Shred cheese. Alternate layers of potatoes and cheese in buttered 1 1/2-quart casserole dish. Pour whipping cream over potatoes and cheese. Mix bread crumbs and 1 tablespoon butter and sprinkle over potato mixture. Bake at 350° for 45 to 60 minutes.
In frying pan, cook sausage until brown, breaking up as you cook. Drain. Separate rolls into 8 triangles. Place in an ungreased pizza pan (12-inch) with points toward the center. Press over bottom and up sides to form crust. Seal perforations of dough. Spoon meat over crust, sprinkle with hash browns and top with cheese. In bowl, beat eggs, milk, salt and pepper. Pour over crust. Sprinkle Parmesan cheese over all. Bake at 375° for 25 to 30 minutes. Serves 6 to 8.
Cream softened butter with flour (5 minutes). Add eggs, one at a time. Sift sugar, baking powder and salt and add to batter. Beat 2 minutes. Bake in tube pan at 325° for 1 hour.
Bring water to a boil. Add salt, then add macaroni. Cook for approximately 20 minutes (do not overcook). Drain water, but leave some. Chop Velveeta and let melt. Add butter and pepper. Should be a little juicy. Pour half into a 9 x 12-inch dish and add a layer of grated Cheddar cheese. Pour remaining macaroni and top with remaining Cheddar cheese. Put in 350° oven and bake just until it bubbles.
Mix sugar, oil, vinegar, salt and pepper and bring to boil. Pour over vegetables and refrigerate at least 24 hours. Drain beans. Add other vegetables as desired.
1. Cut the sausages, peppers and onions. The pieces should be about 1 centimeter thick.
Mix shortening, sugar and eggs together, then stir in flour, soda and salt. Drop by spoonfuls on greased cookie sheet. Bake at 350° for 10 minutes or until light brown.
Fry bacon and set aside on paper towels to drain. In a large bowl, combine broccoli, raisins, sunflower seeds and onion. In a small bowl, combine sugar, mayonnaise and vinegar. Spoon over broccoli mixture and toss to coat. Sprinkle with chopped bacon and toss again. Cover and refrigerate 3 hours or overnight.
Mix together and let stand overnight in the refrigerator. When ready to serve, add 1/2 cup pecans, 3 sliced bananas and 1 cup marshmallows.
Mix chicken, soup, milk, onion and chilies in saucepan and heat on stove. Line baking dish with Fritos. Pour mixture over chips. Top with grated cheese. Bake at 350° until bubbly.
Cover bottom of baking dish with dried beef. Wrap each breast with two slices partially fried bacon. Put chicken on top of dried beef. Mix soup, sour cream and sherry and pour over chicken. Cover and put in refrigerator overnight. Bake 3 hours at 275°, uncovered.
Mix tops of broccoli and cut up tomatoes. Squeeze lemon juice over all. Add pinch of garlic salt and mix thoroughly. Cover and marinate overnight in refrigerator. Add 1 bottle Green Goddess dressing and mix. Let stand for 2 hours in refrigerator. Before serving, sprinkle bacon bits over all ingredients and mix. Serve.
Cream shortening, sugar and egg. Sift dry ingredients together. Put nuts in flour and add to first mixture. Add vanilla. Drop on cookie sheet with small spoon and flatten with bottom of glass dipped in water (so cookie doesn't stick to glass). Bake at 350° for 12 minutes. Eat and enjoy.
Butter a 13 x 9-inch pan and set aside. Blend together thoroughly in a 3 quart pan the sugar, syrup and cream. Bring to a boil, stirring until sugar is dissolved. Cook to soft ball (234°); remove from heat and let cool five minutes. Blend in flour and beat until it is creamy and thick, about 15 minutes. Stir in pecans and pour in pan. Let cool and cut into squares.
Layer pie filling, pineapple, cake mix, coconut, nuts and margarine in a baking dish. Bake at 350° for 30 minutes.
Preheat oven to 400°. Grease 1 1/2-quart casserole. Mash potatoes. Stir in all ingredients except 2 tablespoons of sugar. Turn mixture into prepared casserole and sprinkle with remaining sugar. Bake at 400° for 30 minutes.
Brown hamburger and pork sausage. Add onions, celery and water to meat and simmer until soft. Add chow mein vegetables, mushrooms and soy sauce to meat mixture and bring to a boil. Thicken with cornstarch and water.
Heat oven to 375°. Spray dish with Pam. In saucepan, heat sauce and water. Combine Ricotta cheese, 2 cups Mozzarella cheese and Parmesan cheese. Pour 3/4 cup sauce in a 13 x 9-inch baking dish. Arrange 3 pieces uncooked pasta lengthwise over sauce. Pour 1/2 cup sauce over pasta; spread with half cheese mixture. Cover with 1/2 cup sauce. Repeat layers.
Layer in order as listed. Be sure lettuce is dry. Do not add salt or pepper. It wilts the lettuce. Do not mix or stir; it stirs itself when served.
Combine all; blend well. Put in jelly jar and refrigerate. This will keep indefinitely. Pour over 8 ounce package cream cheese and serve with Wheat Thin crackers.
Generously grease a 9 x 13-inch spring-form cake pan. Cut a piece of waxed paper to fit the bottom of the pan. Place waxed paper on greased bottom, then grease the paper. Lightly dust pan with flour; set aside.
Heat oven to 375°. Toss apples with lemon juice in small bowl. Arrange apples in overlapping circle in a buttered 9-inch pan. Drizzle maple syrup over apples. Combine flour, salt, baking powder and sugar. Cut in butter. Texture should be large crumbs. Scatter the mixture over the apples as if making a crust. Bake 30 minutes or until top is crisp. Serve warm with whipped cream.
Preheat oven to 350°. Grease and flour a 13 x 9 x 2-inch pan or two 9 x 1-inch cake pans. Combine flour, sugar, cocoa, baking soda, baking powder and salt in a large mixing bowl. Sift. Add eggs, coffee, buttermilk, oil and vanilla. Beat at medium speed for 2 minutes (batter will be thin). Pour into greased pan. Bake at 350° for 35 to 40 minutes. Frost with favorite vanilla icing.
Mix first 8 ingredients in blender; pour over next 4 ingredients. I prefer the 1 pound spinach.
Combine egg, milk, 2/3 cup crackers, salt and pepper. Stir in corn, onion and pimiento; mix well. Turn into a 1-quart casserole dish. Toss butter with remaining crackers; sprinkle on top of corn mixture. Bake, uncovered, in a 350° oven for 1 hour, or until a knife inserted near center comes out clean.
Mix together cake mix, eggs and margarine and spread in 9 x 13-inch pan. Mixture will be very stiff. Set aside.
Mix thoroughly shortening and brown sugar. Stir in flour. Press in bottom of 9 x 13-inch baking pan. Bake at 350° for 10 minutes.
Cut elephant into small bite-size pieces. This usually takes about 2 months. Add enough gravy to cover (approximately 500 gallons). Cook over kerosene fire 5 weeks at 450°. This will serve 4000 people. If more are expected, the rabbits may be added but only if necessary as most people don't like to find a hare in their stew!!!!!!
You can make this any size, depending on how much you have for ingredients. Layer the bottom of a casserole dish with the crackers. Cover the crackers with a layer of cooked chicken. Drain the cooked vegetables and put on top of chicken. Cover vegetables with layer of cooked stuffing. Pour the gravy or cream of chicken soup on top of the stuffing. Sprinkle top with Parmesan cheese. Bake at 400° for 25 minutes, until bubbling and brown.
Saute. Drain off fat. Add about 1 tablespoon of flour; set aside.
Mix and pour into jugs. Place in freezer. Shake every 20 minutes until slushy.
Sift flour, sugar, cocoa, salt and soda into pan. Mix oil, vinegar and vanilla into dry ingredients. Pour cold water over other ingredients. Bake at 350° to 375° for 30 to 40 minutes. Cool. Frost as desired.
Combine all ingredients and cook over low heat for about 20 to 25 minutes. Add water, if needed, during cooking. About 8 servings with less than 1 gram of fat per serving.
Mix together. Shape into balls and brown in skillet. After brown on all sides, put into boiling water 5 to 10 minutes. Will rise to top when done. Remove from water and add to sauce. Let simmer until ready to serve.
Combine flour, 1 cup sugar, baking powder and salt. Mix dry ingredients. Add oil and milk, mixing until moistened well. Fold in rhubarb. Fill paper-lined muffin cups 3/4 full. Sprinkle with remaining sugar. Bake in preheated 350° oven for 25 to 30 minutes or until toothpick comes out clean. Cool for 5 minutes. Remove. Place on rack to cool. Yields approximately 1 dozen.
Combine cranberries and marshmallows; add sugar. Cover and chill overnight. Add apples, grapes, nuts and salt. Fold in whipped cream. Chill. Turn into a serving bowl or spoon into individual lettuce cups. Trim with a cluster of green grapes, if desired.
Combine all ingredients. Cover and chill. Makes 1 1/2 cups. Serve with chips, vegetables or over lettuce wedge.
Wrap each breakfast steak (very thin) around a slice of bacon and a slice of onion. Secure with toothpick. Pour beef bouillon over. Cook in crock-pot or simmer over low heat until steaks are fork-tender. Thicken gravy and add mushrooms. Serve with mashed potatoes.
Peel and cut tomatoes into small pieces. Cook about 15 minutes. Put into blender for 10 seconds; return to pot. Saute onion, pepper, celery and garlic just until onion is transparent. Add to tomatoes. Add salt, pepper, sugar and spices. Cover and simmer at least 1 hour, longer if you can as the flavor improves the longer it cooks. Taste and add more seasonings if needed.
Mix first 4 ingredients. Form into balls. Roll in powdered sugar. Place in airtight container.
Soften the cream cheese. Add powdered sugar and cream mixture. Add Cool Whip and mix. Pour into pie shells. Pour pie filling on top. Chill.
Mix and bake at 350° for 15 minutes. Saute almonds in margarine. Sprinkle on top and bake 3 to 5 minutes longer. Serve with crackers.
Mix together in bowl. Pour into greased 13 x 9 inch pan and bake at 300° for 55 to 60 minutes.
Melt chocolate. Add honey and cream. Stir until melted. Add liqueur. Serve with fruits (strawberries, bananas) or pound cake cut in small cubes.
Soften gelatine in cold water. Place over boiling water and stir until gelatine is dissolved. Add salt, lemon juice and Tabasco. Cool. Gradually stir into mayonnaise. Mix in remaining ingredients. Turn into a 6 cup loaf pan.
Sift flour and salt together. Cut in shortening and mix with hands. Add water. Roll out about 1/8 inch thick on floured board. Cut 4-inch sections and add fruit, then fold and press edges together. Fry in deep fat.
Rinse chicken and blot excess water with paper towels. Blend dry ingredients on platter and dredge chicken pieces. Arrange on baking pan. Whisk together lime juice and olive oil. Drizzle over chicken. Bake, uncovered, at 350° for about 30 to 45 minutes, depending on size of pieces.
Mix ingredients and place in 400° oven. Cook for 2 1/2 hours. This is supposed to cook slow and oven temperature should be cut down if bubbling and cooking too fast.
Preheat oven to 325°. Combine cheese, bacon bits, onion flakes, garlic salt and parsley in medium mixing bowl. Add mayonnaise to mixture and stir.
Smash cream cheese against bowl with fork. Add milk, sugar, cream and vanilla. Add one egg at a time while beating. Beat until a little lumpy. Pour into 9-inch spring-form pan. Bake at 350° for 1 hour (or until golden brown). It will be watery. Allow to cool for 1 hour at room temperature. Cool in refrigerator overnight.
Mix together crackers, pecans and cereal; pour oil over cereal mixture and then dry Ranch dressing. Stir and mix well. Put in shallow pan. Cook at 325° for 12 to 15 minutes. Makes 8 (1 pound) coffee cans. Good for holidays.
Combine butter, sugar, cocoa, vanilla, salt and eggs in a heavy saucepan; cook over low heat, stirring constantly until butter melts and mixture begins to thicken. Remove from heat; add almonds and wafer crumbs. Stir well. Press firmly into ungreased 9-inch square pan. Cover and chill. Spread cream filling over almond mixture; cover and chill. Cut into squares. Remove from pan.	Drizzle chocolate over Cream Filling.
Beat eggs well; add water. Add to cake mix; blend well. Shape into balls. Bake at 350° on greased baking sheet for 10 to 12 minutes. Yields 3 dozen.
Mix all dry ingredients with shortening. Soften yeast in warm water. Add buttermilk and yeast mixture. Mix well; set in refrigerator until ready to use. This will keep one week. Roll out ahead at least 30 minutes. Brush with melted margarine. Bake at 350° for 15 minutes.
Mix cheese; add Worcestershire sauce. Chop onions and dried beef and add. Shape into a ball. Cool for 24 hours.
It is now fairly established that the common wart, which is so unsightly and often proliferous on the hands and face can be easily removed by small doses of sulphate magnesia taken internally.
Remove and save skin from grapes by pinching grapes at end opposite the stem (pulp pops out). Put the pulp in a saucepan (do not add water); bring to a rolling boil. While mixture is hot, rub through strainer or food mill to remove seeds. Mix strained pulp with reserved grape skins. Combine sugar and flour; mix lightly with grape mixture. Sprinkle with lemon juice and salt. Pour into pastry shell. Dot with butter. Cover with top crust or top with pastry cut outs. If using a full top crust, cut slits and seal and flute edges. Bake at 425° for 35 to 45 minutes or until top crust is brown and juice thickens. Serve cool.
Combine flour and baking soda; set aside. Beat eggs, sugar, vanilla and pineapple. Add mixture to flour and baking soda, mixing well. Add nuts and mix again. Pour into greased and floured 9 x 13 pan. Bake at 350° for 35 to 45 minutes.
Chop vegetables (fairly small pieces). In 9 x 13-inch pan (ungreased) spread dough all on the bottom and up sides, about 1/2 inch. Bake at 375° for approximately 13 to 15 minutes or until brown; cool.
Saute green pepper and onion in 1 tablespoon of butter until tender. Add ground round and brown on low heat. Add rice until lightly brown. Blend can of tomatoes into small pieces and add to meat mixture. Add Tabasco sauce and simmer about 20 to 25 minutes.
Line a baking sheet with wax paper and coat with nonstick cooking spray. In a microwave safe bowl, heat butter and marshmallows on high for 2 to 3 minutes, stirring at the halfway point. Stir until smooth.
Boil cabbage and drain. Place in casserole in layers (first the cabbage, then the cream sauce, then the grated cheese), until all are used up. Be sure there is a layer of cheese on the top. Run in a 400° oven until bubbly, about 15 minutes. Serves 4.
Cream margarine and sugar. Add eggs and mix well. Add flour and cocoa and blend thoroughly to creamed mixture. Stir in nuts. Spread mixture in a greased 9 x 13-inch pan and bake at 350° for 30 to 35 minutes.
In small skillet saute celery and onion until tender. In large bowl combine celery mixture, corn bread, bread cubes, sausage and sage; mix well. Add broth, water and eggs. Toss lightly until bread is thoroughly moistened. (Add 1/2 cup additional water if more moist dressing is desired.) Lightly spoon stuffing into body cavity and neck region of turkey. Truss and roast according to standard roasting directions. Makes enough stuffing for one turkey (about 3 quarts of stuffing).
Pack fish in pint jars. Add 1/2 teaspoon canning salt to each jar. Pour sauce over fish in jars; seal. Process in pressure cooker for 50 minutes at 10 pounds.
Brown hamburg and onions. Season with salt and pepper. Mix with other ingredients, except cheese and sausage. Top with cheese and sausage cut thin. Bake until cheese melts through noodles. (One-half recipe makes a large casserole.)
Melt butter. Turn off heat. Add oats, brown sugar and pecans. Stir all ingredients together and spread over casserole. Bake at 350° until crispy, 15 minutes (plus). Remove and let stand uncovered. Serve.
Mix together flour and Crisco. Beat egg in measuring cup and fill to line with milk. Makes 5 dough balls. Freezes very well. Can be thawed quickly in microwave.
Bring sugar, vinegar, salt and celery and mustard seed to a boil; add oil. Pour over cabbage and onion. Let stand, covered, in refrigerator for 24 hours. Keeps well.
Mix 1 1/2 cups flour, oats, brown sugar, 1 tablespoon margarine, salt and yeast	in a large bowl. Stir in water; beat on medium speed for 2 minutes, scraping bowl occasionally. Stir in nuts and enough of the remaining flour to make dough easy to handle. Knead for 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place for 1 hour. Grease large cookie sheet. Punch down dough; divide in half. Shape each half into round loaf. Place on cookie sheet. Brush with softened butter. Cover; let rise for	30 minutes or until double. Bake at 375° for 35 minutes. Remove from sheets to cool. Makes 2 loaves.
Add all ingredients together, except bananas, marshmallows and sour cream. Add these right before serving.
Fry tortillas on both sides in hot oil until crisp. Drain well on paper towels. Spread tortillas generously with refried beans, then meat filling. Add lettuce, tomato and avocado. Sprinkle with Parmesan cheese; top with sour cream. Add pickled chili slices and olives. Yield: 8 servings. Carbohydrate 8 g, protein 13 g, fat 28 g, calories 336. One serving = 2 meat medium fat exchanges, 1 vegetable exchange, 3 fat exchange.
Rinse chicken; shake in bag with bread crumbs. Lay in baking pan. Cut potatoes in chunks. Put in the end of pan. Drizzle potatoes with a little oil. Cover chicken and potatoes with sauce and garlic powder. Cover with foil; bake in a 350° oven for 45 minutes. Remove foil; sprinkle with cheese. Return to oven until cheese melts.
Cook the ground beef with the onion; drain good and put in crock-pot. Add the remaining ingredients. Be sure all your meat is cut up small and your tomatoes are mashed up. I use Mexican tomatoes, but it makes it hot. If you don't like it hot, use regular stewed tomatoes and regular ketchup. Simmer in the crock-pot for about 8 hours on low. You can simmer it on top of stove if you are in a hurry. This freezes real good. It also makes 6 quarts.
Cream together the sugars and Crisco. Add eggs and sour cream. Mix together and add the flour, baking powder, soda, salt and nutmeg. Chill dough overnight or several hours. Drop by heaping tablespoonfuls on greased cookie sheet. Flatten with bottom of glass dipped in flour. Top with a raisin in the middle and sprinkle with sugar. Bake in 400° oven for 8 to 10 minutes.
In large mixing bowl put flour, sugar, salt, vanilla, almond extract, oil and eggs. Turn mixer to medium speed; blend until smooth. Bake in angel food cake pan that has been greased and floured at 300° to 350° for 1 hour.