HumbleIntelligence/food-ner-1-Million huggingface dataset:
With wire whisk, mix together all ingredients until gelatine and Jell-O are dissolved. Pour into 9 x 13-inch pan. Chill until set. Slice in one inch squares. Place in serving dish. Blox will be firm enough to handle and eat with your fingers. For extra fun, top with canned whipped cream. Enjoy! Sugar-free Jell-O works great.
Combine all ingredients and pour them into a greased 1 1/2-quart casserole. Bake in a slow oven of 325° for 2 1/2 hours or until rice is tender, stirring occasionally. Serves 6.
Use 3 parts pears to 1 part figs. Slice pears very thin. Use 1/3 cup sugar to a pint of pears. Cover pears and sugar mix with water and boil approximately 20 minutes. Add figs and continue to cook 5 minutes after mixture comes back to a boil. Seal in pint jars. (Should make as many pints as you have pears.)
Cook potatoes in boiling water with salt. When soft, run through a stainer. Boil together milk and onions; remove onions and add milk slowly to potatoes, mixing well with a whisk. Melt half the butter. Add all dry ingredients and stir until well mixed, then stir into hot soup. Boil 1 minute, strain and add remaining butter. Sprinkle with parsley, if desired. If soup is too thick, add a little more milk.
Combine cake mix, eggs and cherry pie filling mix until well blended. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes or until cake springs back when lightly touched. Frost when cool with the following:
Boil chicken until tender. Cool. Remove chicken from bone. Mix flour, eggs, shortening and enough chicken broth to make a doughy substance. Roll out and cut into strips. Add to remaining hot chicken broth and chicken. Cook on medium heat for about 30 minutes. Add few drops of yellow food coloring, if desired.
Saute the first 4 ingredients in saucepan with the margarine. Add the remaining ingredients. Cook for approximately 1 hour, or until carrot is tender.
Mix cheese and dressing together. Roll in crushed pecans. Let stand at least 2 hours in refrigerator.
Cook chicken and cut up. Mix together Stove Top mix and oleo. Spread 1/2 of this mixture on bottom of 9 x 13 pan. Top with 1/2 of the chicken pieces. Mix sour cream and soup and spread evenly over chicken. Top with remaining chicken pieces, then the remaining Stove Top mix. Add 2/3 cup chicken broth for moistness. Bake at 375° for 35 to 40 minutes.
Mix and form in a ball; roll in 1 cup crushed walnuts. Serve with crackers.
Fry hamburger and onion; drain off grease. Mix in seasoning mix. In large bowl, cut up lettuce and tomatoes. Add cheese, chips and meat mixture. Mix together. Serve with salad dressing.
In large nonstick skillet sprayed with nonstick cooking spray, brown eggplant slices; set aside.
Use fork to put pineapple on paper towels to drain. Save juice to use another time. Wash carrots. Put on cutting board. Shred the carrots and put into bowl. Add the raisins and yogurt to carrots. Stir with a rubber scraper until mixed.
Cream together until light and fluffy the shortening, sugars, eggs and vanilla. Sift together flour, soda, baking powder and salt; add to creamed mixture. Add oats; mix well. Stir in chocolate chips and coconut. Drop by teaspoon onto lightly greased cookie sheet. Bake at 350° for 7 to 9 minutes.
Combine sausage, egg, bread crumbs and sage. Shape into small balls and brown on all sides. Remove any drippings. Combine remaining ingredients in saucepan. Add meatballs and simmer 30 minutes. Serve with toothpicks. Makes a great appetizer!
In large bowl, mix all ingredients well and pour into a well-greased and floured 9 x 13 pan. Bake at 350° for 35 to 40 minutes.
Wash beans and soak overnight. Saute onion, celery and garlic in oil. Drain beans and add seasonings. Simmer several hours (3 to 4) in broth. Add sliced sausage and continue to cook (30 to 45 minutes) until sausage is done. Add sherry. Cook rice. Serve beans on rice with a dollop of sour cream.
Combine nuts and orange juice in a bowl. Cover and let stand 4 hours. Drain and place in a 2-quart casserole dish. Add sugar and stir well. Microwave on High uncovered 10 to 11 minutes or until mixture becomes partially dry. Stir every few minutes (1 to 2 minutes). Spread nuts on greased baking sheets and cool. Store in covered container. Yield: 4 cups.
Prepare pie crust and preheat oven to 350°. Saute bacon, onions and mushrooms until bacon is done and onions are clear. Squeeze as much water out of spinach as possible. Add to bacon mixture and cook 3 more minutes. Set aside. Mix eggs, cream and cheese. Press bacon/spinach mixture in bottom of crust. Pour cream mixture on top. Sprinkle with nutmeg and bake approximately 45 minutes.
In a double boiler, melt caramels in water. Dip half of each pretzel into the hot caramel. Place on a greased sheet of foil to cool. In a saucepan, melt chocolate and shortening over low heat. Dip caramel-coated end of pretzels into the chocolate; sprinkle with nuts. Return to foil. Yield: About 2 1/2 dozen.
Cream butter and sugar in bowl. Sift flour, cornmeal, baking powder and salt together. Beat eggs until lemon colored and thick. Stir in milk. Add to creamed mixture alternately with cornmeal mixture. Beat thoroughly. Place in muffin tins lined with baking cups. Bake in preheated 400° oven for 20 minutes or until done. Yields 12 muffins.
In order above, layer and bake 30 minutes (no longer). Make sure cake mix is dry. Do not mix.
Crush one pack of Ritz crackers and press in bottom of 9 x 13-inch casserole dish. Pour 1/2 stick of butter over crackers. Put shredded chicken on top of crackers. Mix soups and sour cream together and pour over chicken. Crush the last pack of crackers and pour over soup. Pour remaining butter on top and cook at 375° until brown.
Divide oil between two 12-quart pots and bring up to 350° (fish in one, potatoes and onions in the other). Slice fish. Season with lime juice and seasoning mix in 1 gallon Ziploc, combined with flour and corn meal. Drop fish in hot oil and fry until done. Season onions and fries with Tony's seasoning and fry until done. Serves 6 to 10 people. Serve with red sauce and tartar sauce.
Mix ingredients together in a salad bowl. Serves 6 to 8. Serve with AVOCADO DRESSING.
Put angel food cake in jello mold. Use fork to punch holes in cake. Pour jello over cake and refrigerate to gel. Serve with Cool Whip.
Combine soy sauce, ginger and garlic powder. Cut chicken into bite size chunks. Add chicken to sauce. Marinate for at least 2 hours. In another bowl, combine flour, almonds and seasonings. Add chicken and toss. Cook in a saucepan for 20 minutes.
Combine meat, milk, beaten egg, crumbs, celery, 2 tablespoons chopped onion, salt, garlic salt, sage and oregano; mix well. Shape about 1/3 cup meat mixture around each hard-cooked egg. Arrange loaves in baking dish. Cook 1/4 cup onion in butter or margarine until tender but not brown. Stir in tomato sauce, 1/4 cup water and parsley. Pour over meat. Bake, uncovered, at 350° for 45 minutes. Spoon sauce over loaves; top each with cheese triangle. Return to oven until cheese melts. Very good.
Combine all ingredients in crock-pot and cook on low for 4 to 6 hours. Serve over wide egg noodles.
Take a big spoon and stir it all around. Put it in the oven. Cook it all up at 60 temperature. Take it out of the oven with an oven thing on your hand. Blow on it to cool it off.
Broil on an outdoor grill not too fast (raise up 6-inches or more from hot coals) until medium brushing each side as you turn with marinade sauce.
In Dutch oven, combine water and beef bouillon. Boil. Add barley and boil. Cover. Reduce heat and simmer 1 hour until tender. Remove barley. Separate.
Sift first five ingredients into an 8-inch baking pan. Add the liquids and stir until smooth. Bake 35 minutes in a 350° oven. Serve warm with whipped cream or ice cream.
Saute onions and green pepper in oil or margarine. Combine all ingredients in large baking dish. Bake at 350° for 1 hour.
In a large skillet, brown ground beef, stirring until cooked through; drain fat. Add taco seasoning mix, seasoned salt, tomatoes, tomato sauce and chiles; blend well. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes.
Wash potatoes. Cut into thin slices but not all the way through. Use a handle of a wooden spoon to prevent cutting all the way. Put potatoes in a baking dish. Fan them out slightly. Sprinkle with salt and drizzle with butter. Sprinkle with dry herbs. Bake at 425° for about 50 minutes. Remove from oven. Sprinkle with cheeses and bake for 10 to 15 minutes until lightly browned and potatoes are soft inside. Check with a fork.
Heat 1/2 tablespoon oil in a large skillet over medium heat. Add chicken; saute until just cooked through, 3 to 4 minutes on each side. Transfer to platter. Sprinkle chicken with half the salt, pepper and thyme. Cover to keep warm.
Place rhubarb in bottom of a 13 x 9-inch pan. Cook sugar, cornstarch, water and vanilla until clear. Pour over the diced rhubarb. Mix the flour, quick oats, brown sugar, melted margarine and cinnamon and pour over clear mixture and rhubarb. Bake at 350° for 1 hour. Serve warm or cold. Recipe can be cut in half and baked in an 8 x 8-inch pan.
Heat oil in a stockpot over medium heat; add onions, celery, carrots and garlic. Cook and stir for 4 minutes. Add broth, drained beans, tomatoes, oregano, basil, pepper and bay leaves. Bring to a boil. Add macaroni. Reduce heat to medium; cook 10 to 12 minutes. Remove bay leaves. Sprinkle soup with parsley and shredded Swiss cheese.
Melt butter; add dried crumbs and bacon. Set aside. Soak soft bread cubes in milk and drain. Add drained milk to eggs, salt and pepper. Melt 4 tablespoons butter. Scramble eggs. Add soaked bread. Put in 9-inch greased baking dish. Sprinkle with seasoned salt. Put cheese over top. Put bacon and browned crumbs over cheese. Bake 15 to 20 minutes at 425°.
Stir together sugar, margarine and milk in heavy 5-quart Dutch oven. Bring to full boil, stirring constantly. Boil 5 minutes over medium heat. Stir constantly. To keep from scorching, remove from heat. Gradually stir in chocolate chips until melted. Add Marshmallow Creme and vanilla. Mix until well blended and then add nuts. Pour into 13 x 9-inch pan. Cool at room temperature. Makes 6 pounds.
Mix lightly. Serve on lettuce bed. Garnish with parsley sprigs. Makes 2 to 3 servings.
Stir together in a bowl. Cook 11 minutes without stirring. Take out and stir at once, 300 strokes or about 5 minutes. Run microwave to be sure you've counted right. Pour into greased pan.
Beat until thick eggs, sugar, oil and vanilla. Stir in dry ingredients and zucchini; fold in nuts and raisins. Pour into 2 loaf pans and bake at 350° for 1 hour.
Saute onions in salad oil until tender, but not browned. Add remaining ingredients. Pour into a 2-quart baking pan. Cover. Bake in oven at 350° for about 45 minutes or until rice is tender. Toss lightly with a fork before serving. Serves 6 to 8.
Cook the first 6 ingredients until bubbly. Add the lemon juice. Put the sliced apples in jar and fill with cooked sauce. Process 20 minutes in water bath. Makes 7 quarts.
Brown flour in cooking oil until very dark. Add onion, red pepper, salt and pepper and saute onion. Stir in tomato sauce and water. Bring to a boil and reduce heat to simmer. Simmer, covered, for 20 minutes. Add shrimp and cook for 10 minutes. Serve over rice.
Blend Crisco, sugar and eggs. Stir in milk, vanilla and soda. Mix flour, salt, baking powder and add to milk mixture. Blend thoroughly. Stir in nuts and dates. Grease 9 x 13 x 2-inch pan. Pour in ingredients and spread. Bake in 350° oven for 45 minutes. Cut into narrow 1 x 3-inch sticks. Dust with powdered sugar. Makes 3 dozen.
Combine sugar, butter and egg. Blend in dry ingredients and nuts. Press into refrigerator tray and chill 1/2 hour in freezer or in refrigerator overnight. Cut in 1/4-inch slices. Place on ungreased cookie sheet and bake at 400° until brown.
Preheat oven to 400°. Mix together the butter, 3/4 cup sugar, egg, flour, cream of tartar and soda; blend well. Spread mixture evenly in a greased round pizza pan or cookie sheet with sides. Bake 10 to 12 minutes. Cool.
Mix ingredients and beat 2 minutes. Pour into shallow pan, lightly greased. Bake 25 minutes in 350° oven. This is good with fresh fruit.
Stir milk and egg into pudding; mix in saucepan. Add rice, raisins and nuts. Stir over medium heat until comes to boil. Cool 5 minutes. Stir twice. Pour into dessert dishes or serving bowl. Sprinkle with cinnamon and nutmeg. Serve warm or refrigerate. Place plastic wrap on pudding while cooling.
Saute the garlic and onion in the butter until the onion begins to lightly brown. Add the ground beef and brown until no pink remains. Drain excess grease. Add the tomato sauce, tomato paste and the spices. Mix all ingredients together. Reduce the heat to low and simmer for an hour and a half.
Combine first 4 ingredients in glass bowl. Cook in microwave at 50% power until smooth and blended. (Can also be done in double boiler, if preferred.) Add egg yolks, one at a time, beating well. Blend in vanilla. Beat egg whites until stiff, then fold into chocolate mixture. Blend thoroughly and pour into pie shell. Refrigerate for 2 to 3 hours. Serve with whipped cream. Serves 8.
Blend butter, cheese spread, mayonnaise, garlic salt and crabmeat together. Open muffins and spread crab mixture on muffin halves. Cut each into quarters. Place on cookie sheet and place under boiler until cheese bubbles. Serve warm. Serves 48 pieces.
Preheat oven to 400°. Brown hamburger. Drain excess fat. Stir together nacho cheese soup and milk. Add to browned meat. Stir in drained corn. Pour into a casserole or baking dish sprayed with cooking oil. Cover meat mixture with Tater Tots. Bake, uncovered, in 400° oven until bubbly and browned on top, approximately 25 to 30 minutes.
In a large bowl, mix all non-meat and non-bean ingredients. Add cooked beef, bacon and bratwurst. Stir in beans. Pour in two 2-quart casserole dishes. Bake at 350° for 1 hour.
Preheat the oven to 400°. In a large baking dish, combine the eggplant, the onions, mushrooms and yellow peppers. In a cup, mix oil, vinegar, dried thyme and black pepper. Drizzle over the vegetables and toss to mix well. Bake for 20 minutes or until vegetables are tender.
Combine all except potato chips, cheese and almonds. Place in a large casserole and let stand in refrigerator overnight. Top with cheese, chips and almonds. Bake at 350° for 45 minutes.
Measure each item; place in container. Serve for appetizers or snacks. Place in an airtight container to store.
Cream oleo and ice cream. Add flour and blend thoroughly. Work with mixture until you can form a loaf of bread. Divide loaf into 4 sections. Wrap with wax paper and place in refrigerator. Chill.
In an enameled or stainless steel saucepan, combine tomatoes with vinegar. Cover and cook until tomatoes are soft, about 45 minutes, stirring occasionally. Puree briefly in batches in blender or food processor; tomatoes should be slightly chunky. Return tomatoes to saucepan and add all peppers and onions. Simmer until salsa thickens, about one hour. Add salt to taste. Ladle hot salsa into clean hot pint jars, leaving 1/2-inch headspace. Adjust lids and process in water bath canner for 15 minutes. Check seals after 12 hours. Store in a cool, dry place. Makes 8 pints.
Put zucchini, pineapple and sugar sure jell in pan and stir together. Then turn on heat and bring to boil. Boil for 1 minute, stirring constantly. Skim off foam and put into hot jars and seal.
Cook beef until browned; drain fat. Sprinkle with 1/2 teaspoon salt and dash of pepper, if desired. Add tomatoes, tomato sauce, carrots, mushrooms, onion, olives and sugar. Stir in water and wine. Cover; simmer 45 to 50 minutes, until carrots are tender. Stir occasionally. Sprinkle individual servings with grated Parmesan cheese, if desired.
Use 4 cups of any of the listed ingredients, choosing at least 1 cup of cheese. Spread into lightly greased 10-inch pie plate. Preheat oven to 400°.
Heat oil in stockpot until hot. Add yellow onion, celery, green onion, carrots and garlic. Cook over medium heat until hot, about 4 to 5 minutes. Add broth, beans, tomatoes, potatoes and spices. Bring to a boil. Add macaroni. Reduce heat and cook 15 minutes or until macaroni and vegetables are tender. Remove bay leaves. Spoon into bowls and sprinkle with Swiss cheese and parsley.
Boil chicken breasts and cut into pieces. Cook and drain spaghetti. Saute onion in butter. Add pimentos, onion, mushrooms and cheese. Mix all together with mushroom soup and chicken broth. Bake at 350° for 45 minutes. Sprinkle top with cheese during last 5 minutes of cooking time.
Combine pudding and pineapple in a bowl. Mix up good. Add Cool Whip and marshmallows. Chill. Eat!
Brown roast on all sides in oil. Drain. Combine water, bouillon, ketchup, Worcestershire sauce, onion, salt and pepper. Pour over the roast. Add bay leaves. Cover and bake at 325° for 3 hours, or until tender. Remove roast. Combine flour and water. Stir into pan juices. Bring to boil. Stir until thickened. Remove bay leaves before making gravy.
If possible, put vegetables through blender. Combine with ground beef, tomato juice and seasonings. Bake at 350° for about 1 hour and 10 minutes. Immediately pour off all liquid. Cool meat loaf before slicing.
In tea pot, pour boiling water over tea bags. Cover and brew for 5 minutes. Remove tea bags and cool slightly. In punch bowl, combine tea, juice, wine and concentrates. Chill. Before serving, add club soda. Serve with ice and garnish with lemon and apple slices. Makes 20 servings.
Layer ingredients in Pyrex bowl and cover with aluminum foil. Bake 5 hours in 250° oven.
Soak bread in cold water, then squeeze out excess. Saute onion in butter. Mix meat, onion and seasonings in a bowl. Add the bread. Blend together. Make meat balls by rolling between palms of your hands. Brown balls in oil in a frying pan. Place in casserole dish. Cover with gravy and cook at 325° for 1 1/2 hours. Serves 4 to 5.
Combine first 3 ingredients in a saucepan. Bring to a boil over medium heat, stirring often. Remove from heat. Stir in nuts and flour. Spoon batter by tablespoonfuls 3-inches apart onto aluminum foil-lined or parchment paper-lined baking sheets, making 3 cookies at a time. Spread batter into circles. Bake at 350° for 6 to 8 minutes or until edges are lightly brown. (Cookies will spread during baking.) Remove from oven; let cool about 1 minute. When cookies hold their shape and are cool enough to touch, quickly lift with metal spatula. Flip cookies and roll around the end of a wooden spoon. Let cool completely. (If baked cookies become too crisp to roll, reheat for 30 seconds.) Store in airtight container for up to 1 week. Makes 1 1/2 dozen.
Place oleo in a 3-quart saucepan over low heat. Cook hot dogs until lightly browned and onion is tender. Remove 5 pieces of hot dog for garnish. Stir in remaining ingredients. Heat thoroughly, stirring occasionally. Place mixture in a medium casserole dish and garnish with reserved hot dog pieces. Yields 6 cups or 8 servings.
Preheat oven to 350°. Cream butter and sugar. Add beaten eggs, then flour and soda. Add nuts. Place in greased bread pan. Bake for 1 hour. Test for doneness.
Mix all ingredients together. Add more orange juice if needed to moisten mixture. Pack in a pan and add more orange juice to top. Store in refrigerator until ready to serve.
Blend ingredients in blender. Bake at 350° for 30 to 35 minutes. Will make 2 small pies or 1 deep dish pie.
Heat oven to 400 degrees. Combine dry ingredients, then add applesauce, milk, sugar, oil, and egg. Mix until moist and place in lined muffin tins. Bake for 20 minutes.
Fry ground beef, chopped onions and pepper in butter until slightly browned. Add canned tomatoes, tomato paste, mushrooms, chopped garlic, Worcestershire sauce, chili powder and salt and pepper to taste. Simmer over low heat for 2 1/2 to 3 hours. If desired, cook, package and freeze.
Shake chicken breasts in paper bag with flour, salt and pepper. Brown in hot fat until medium brown. Drain off all fat. Add 3/4 cup hot water and simmer in closed skillet for 45 minutes. Cover chicken breasts with mushrooms and heat until piping hot.
Mix cookies with oleo. Press in bottom of a 12-inch pie carrier. Spread ice cream over top of cookies. Pour topping over ice cream. Spread Cool Whip. Garnish with pecans. Freeze 2 hours.
Combine sugar, flour and soda. Combine margarine, cocoa, water, buttermilk, eggs and vanilla in a saucepan. Bring to a boil; pour over dry ingredients and mix by hand (not mixer). Pour into well-greased and floured 9 x 13-inch pan. Bake for 25 minutes at 350°.
Cut chicken into individual pieces. Saute chicken pieces until golden brown in 1/4 cup olive oil. Add rest of ingredients. Cover the chicken. Simmer it for 1 hour. Remove the cover to permit the sauce to reduce somewhat. Cook the chicken until tender. Serve with boiled spaghetti.
Cook chicken until tender. Let cool and take off bone. Melt butter and pour over stuffing mix in a baking dish. Put chicken over it. Mix together soups with 2 cans chicken broth. Pour over chicken. Bake, uncovered, at 350° for approximately 40 minutes.
Mix all ingredients with mixer; low speed. Pour in unbaked pie crust. Bake at 425° for 15 minutes, then 375° for 30 minutes or until crust is brown.
Mix flour, baking powder and salt. Blend milk and egg. Add to dry ingredients and mix, then add corn. In large frypan with hot oil, pour small amounts of mixture (small cake pan size) and fry until golden brown.
Mix soup, sour cream and mustard. Microwave on High 2 1/2 minutes. Stir; add broccoli and microwave 1 minute. Spoon over split baked potatoes. Makes 4 servings.
Cook water, syrup and sugar to a soft ball. Beat egg whites stiff, but not dry, and pour the hot mixture over them and beat. When the mixture will begin to stand in a peak, add nuts and vanilla. Drop by spoon on was paper. (Easier to handle 1/2 batch.)
Combine all ingredients in a flat baking dish (6 x 11-inch) and place in 300° oven. Bake for 1 1/2 hours or until rice is tender and pudding is thick and creamy, not dry. Stir every 20 minutes with a fork, turning under the brown top. Serve hot or cold. Serves 5.
Combine all ingredients in blender. Blend 1 minute. (If blender is not heavy-duty, use mixer.) Bake at 375° for 45 minutes or until knife comes out clean. Makes 1 (10-inch) pie.
Cook milk, flour and salt. When milk mixture has been cooked (thickened very thick) beat it up well. Cool thoroughly. Add sugar, shortening, vanilla and maple flavoring for the Chocolate Mocha-Dot Cake. Cover the cake and center with icing and arrange chocolate chips on top. Serve cake chilled.
Saute onion in oil. Add turkey and brown well. Add mushrooms and sauce. Stir occasionally until hot through and through. Spoon mixture into peppers and bake in preheated 350° oven for 20 to 25 minutes, until peppers are tender when pierced with a fork. Serve over rice. (May also be cooked in steamer.)
Grease 9 x 13-inch pan. Layer 4 to 5 slices French bread, cut off crust. Then layer cooked sausage and turkey, pork or beef. Then layer 2 cups grated cheese. Then 2 cups of sliced mushrooms. Blend 5 eggs, milk and dry mustard. Pour over cheese layer. Cover and refrigerate overnight.
Blend flour and butter. Add chopped nuts. Pat into 9 x 13-inch pan. Bake at 350° for 20 minutes. Cool. Cream peanut butter and cream cheese. Add powdered sugar and mix well. Add Cool Whip. Spread over first layer. Mix pudding and milk well. Spread over cream cheese layer. Layer top with additional Cool Whip. Shred 1 Hershey bar over the top. Sprinkle with 1/3 cup chopped peanuts. Serves 12 to 15.
Cook macaroni as directed on package; drain and rinse in cold water. Mix all ingredients. Cover and refrigerate. Makes 4 to 6 servings.
Place 6 mint leaves in a tall 12 ounce glass. Add simple syrup. Muddle mint leaves. Add 1 ounce bourbon. Fill glass with ice (crushed). Add remaining. Stir. Garnish with mint sprig. You may use green food coloring, 1 to 2 drops.
Mix sour cream, spinach and water chestnuts. Add soup mix; stir all together. Refrigerate at least one hour. Slice top off bread. Hollow out center. Put dip in bread for serving. Use bread from center for dipping, along with vegetables, crackers, etc.