HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour boiling water and juice over jello and gelatin. Pour into 9 x 13-inch pan and chill until firm. Cut into squares. This can be eaten with fingers.
Drain juice from fruit and bring to a boil. Dissolve jello in juice. Mix fruit, milk and mayonnaise, add to jello mix. Refrigerate overnight.
Even a day ahead, cook potatoes in salted water with a bay leaf added. Store in refrigerator. Skin and shred on a grater. Put in greased 9 x 13-inch pan. Make sauce with the soup, sour cream, butter, onion, salt and pepper and cheese. This will be thick, so spread it over the potatoes. You can do this in the morning or the day before. Cover with foil and refrigerate. Bake at 350° for 30 minutes. Sprinkle with crumbs and brown 5 to 10 minutes more.
Saute onion, green pepper and garlic in small amount of cooking oil until tender. Add ground beef; cook until well browned, breaking up with fork as it cooks. Add tomatoes, salt, pepper and chili powder; cover and simmer 30 minutes. Add kidney beans, potatoes and corn; simmer 15 more minutes. Makes 8 servings.
Cut the steak into thin strips. Dredge in flour, salt and pepper, then combine steak and the rest of the ingredients in the crock-pot. Cook on high for 1 hour, then cook on low for 8 hours. Serve over cooked rice.
In a very large pot or pan, combine butter, milk, vanilla, sugar and marshmallows. Heat until boiling, then 2 minutes more. Marshmallows must be melted. Remove from heat. Add Baker's chocolate; stir until melted. Add semi-sweet chocolate; stir until melted. Add milk chocolate; stir until melted. Immediately pour into two 13 x 9-inch pans, lined with wax paper, and place in refrigerator to cool. Cut into small squares the same day. Store in cool place or refrigerator.
Melt margarine in large skillet. Add chopped onion and bell pepper. Cook until tender. Add cheese (cut up) and stir until melted. Add Ro-Tel, chicken and cooked spaghetti. Stir really well. Gently fold in English peas so that you don't smash them. Bake in oven at 350° for 30 minutes or until starts turning brown on top.
Cut squash into cubes, cook until tender; drain. Brown ground beef in oil, drain. Combine with squash and remaining ingredients, except cheese. Spoon into a greased 2-quart casserole dish. Sprinkle cheese on top. Bake at 350° for 30 to 45 minutes. Serves 6.
Heat chicken, water, salt, garlic and bay leaf to boiling in Dutch oven; reduce heat. Cover and simmer until chicken is done, about 45 minutes. Remove chicken from broth; strain broth. Refrigerate chicken and broth. When cool, remove chicken from bones. Cut chicken into bite-size pieces. Place broth and chicken in Dutch oven. Stir in celery, onion, tomatoes, okra, corn, rice and Tabasco. Break up tomatoes with fork. Heat to boiling; reduce heat. Cover and simmer until okra and rice are tender. Garnish with parsley.
Mix all ingredients except onion. Layer half of the onion on bottom of shallow baking dish. Place London broil cut, or flank steak on top. Layer remaining onion slices on top of meat. Pour marinade over all. (It should cover half the thickness of meat.) Marinate 3 to 24 hours; turn meat halfway through time. Grill meat and broil to taste. Refrigerate leftover marinade to use again.
Empty salmon into large bowl. Skin and remove bones from salmon. In separate bowl, whip egg. Pour into salmon and mix well. Add enough corn meal mix to make consistent. Cover spooned salmon lightly with corn meal mix. Place into large skillet with hot vegetable oil. Fry on medium to medium-high heat until brown on both sides. Watch closely as it will burn easily. Be sure to keep plenty of oil in skillet at all times.
Preheat oven to 375°. In small bowl, combine margarine, brown sugar and corn syrup. Blend well. Spread evenly in bottom of ungreased 8 or 9-inch round pan. Sprinkle with walnuts. Remove dough from can. Separate into 8 coils. Do not unroll breadsticks.
Mix cream cheese and milk. Add chicken. Separate crescent rolls into 4 rectangles and seal perforations. Put 1/2 cup chicken mixture in center of each rectangle. Bring 4 corners of dough to center and seal. Bake on ungreased cookie sheet 20 to 25 minutes, until brown.
Mix all together. Roll out like biscuits and cut. Dip in melted butter and fold in half. Brush butter on top. Let rise 45 minutes. Bake at 400° until brown.
Mix bourbon into milk; stir in all other ingredients. Form into 4 rolls; roll in powdered sugar to coat. Refrigerate; slice and serve.
Mix first 3 ingredients until crumbly. Reserve 1 cup crumbs. Combine molasses, boiling water and baking soda. Add to crumbs; pour batter in greased and floured 9 x 13-inch pan. Top with 1 cup reserved crumbs. Bake at 350° for 40 to 45 minutes.
Heat oven to 375°. Grease and flour a loaf pan, 9 x 5 x 3-inch. Beat eggs and sugar thoroughly. Add anise seed. Gradually mix in flour. Spread this stiff batter in prepared pan. Bake about 20 minutes or until toothpick stuck in center of loaf comes out clean. Pan will be only 1/4 full. Remove from pan and cut loaf into 16 (1/2-inch thick) slices. Place slices on buttered baking sheet; bake 5 minutes or until bottoms of slices are browned. Turn and bake 5 minutes more or until other sides are browned. Cool and serve with ice cream, fruit or cheese. Makes 16 to 18 slices.
Mix and bake in tube pan for 1 hour at 350°, then take out of oven and pour 1 cup sugar and 1/2 cup of orange juice after the sugar and orange juice have boiled. Let the cake set for about 1 hour, so this will soak through the cake.
Place in a 2-quart casserole dish in order: 1 layer of potatoes, 1 layer of onions. Cover with green pepper. Brown ground beef and drain. Layer over other layers. Layer grated cheese. Sprinkle with uncooked rice. Cover with tomato soup and can of water. Bake at 325° for 2 hours.
Cream sugar and Crisco. Add 1 cup of flour at a time, alternately with 3 eggs at a time. Blend well after each addition. Add lemon and vanilla flavoring last. Pour in tube pan. Put in a cold oven at 350° for 1 1/2 hours.
Whip the cream and confectioners sugar. Incorporate the remaining ingredients. Serve in a frosted glass.
Roll chicken legs in pan with oil. Arrange legs and pour wine and Kitchen Bouquet mixture over legs. Sprinkle with rosemary. Bake at 350° for 1 hour, turning once during cooking time.
In a large mixing bowl, cut margarine into flour as for pie dough. Make a well in center and add egg yolks, water and vinegar; mix well. Cover and refrigerate overnight or at least 6 hours. Pare and slice apples. Divide chilled dough into 3 equal parts. On a lightly floured board, roll each out to a rectangle the thickness of pie crust. Spread apple slices over 2/3 of each rectangle. Sprinkle with sugar, cinnamon and graham cracker crumbs. Roll up like a jelly roll with no apple slices inside the last turn. Place on a lightly greased cookie sheet. Brush tops with milk and sprinkle with additional sugar.
Brown hamburger and drain. Cook lasagne noodles according to package directions. Cook spinach according to package instructions. Pour small amount of sauce in an 8 x 12-inch baking dish/pan.
Mix the first five ingredients together and pour into a rectangular casserole. Top with the corn flakes. Bake in a 350° oven for 45 minutes.
In a large bowl, mix oatmeal, peanut butter, coconut and nuts. In a saucepan, mix sugar, milk, cocoa and butter. Bring to a boil and boil 1 minute. Pour over dry mixture and mix well. Drop by spoonful on wax paper.
Combine all ingredients and mix well. Heat in crock-pot for 1 to 2 hours.
Brown chicken chunks in oil in a large skillet. Remove and set aside. Saute onion and chopped red pepper. Replace chicken. Add tomatoes, olives, jalapeno peppers, spices and beer. Simmer about 30 minutes.
Combine sugar and cocoa with evaporated milk in saucepan over low heat. Cook 15 to 20 minutes. Stir occasionally. Remove from heat. Add vanilla. Beat quickly until smooth.
Mix in order given by hand or mixer. Put on floured board and knead until not sticky. Pinch off in pieces the size of plums. Roll and cut by a saucer. Place cold filling on half of circle and fold over. Press edges together with fork. Drop in hot oil and brown. Makes 15 pies. This recipe will serve 15 people.
Pound sirloin between 2 pieces of wax paper until thin. Mix onion, pickles and bacon together in a small bowl. Spread this mixture over each slice of sirloin to almost cover. Leave about 1/2 to 1 inch on edges of each steak. Roll each steak up into a long roll. Tie a couple of pieces of thread around each roll to keep secure. Brown steaks in a small amount of oil in frying pan. Remove steaks. Add flour to oil and brown, making a light brown paste. Add garlic salt, salt and pepper to taste to paste. Add can of beef broth to paste. Bring to a rolling boil; turn heat down to simmer. Add steak rolls back to gravy; simmer about 12 to 15 minutes. Serves 6.
Heat oven to 450°. Stir ingredients until soft dough forms. Turn dough onto surface dusted with baking mix. Knead 10 times. Roll 1/2 inch thick. Cut with 2 inch cutter. Place on ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Makes 7 biscuits.
Mix all ingredients in large bowl. Beat 50 strokes by hand. Don't undermix. Spread in greased 13 x 9-inch pan. Bake at 350° for 33 to 35 minutes. Don't overbake. Cool completely. Store covered.
Peel and slice onions thinly. Heat butter in a large saucepan with a little sugar; add the onion rings and cook them very gently over a low flame, stirring constantly with a wooden spoon until the rings are an even golden brown. Add the beef stock gradually, stirring constantly until the soup begins to boil. Then lower the heat, cover the pan and simmer gently for about one hour. Just before serving, add cognac, salt and pepper and serve in a heated soup tureen or in individual serving bowls, each one containing toasted buttered rounds of French bread heaped with grated Gruyere cheese.
Brown hamburg and onion; drain. Add remaining ingredients. Bake at 350° for 1 to 1 1/2 hours in covered casserole.
Mix cake mix, 2 eggs and margarine. Spread in greased and floured 9 x 13-inch pan. Mix cream cheese, 2 eggs and powdered sugar; spread on top of cake mixture. Bake at 350° for 35 to 40 minutes.
Mix ingredients and press into 13 x 9 x 2-inch pan. Set aside.
In small bowl, mix chili sauce, soy sauce and sherry. Cut green onions into 3-inch pieces.
Roll thin, cut in diamonds so you do not have much to re-roll. Spread egg over top, then sugar and press nut into center of cookie. Bake at 350°. Start on bottom, then put up on top of oven; watch carefully.
Combine egg, milk and shortening; add flour mixed with salt and baking powder. Then mix with corn meal. Beat smooth and bake on ungreased griddle. Makes 6 cakes.
Combine sugar and flour; gradually add pineapple juice. Heat. Moisten mustard with the water; add to mixture with vinegar and soy sauce. Bring to a boil. A delicious sauce to use with sausage balls or shrimp.
Mix in order listed. Drop by teaspoonfuls onto cookie sheet sprayed with Pam. Bake at 400° until brown. Makes 48.
Combine softened cream cheese and marshmallow cream. Mix until well blended. Serve with fresh fruit and cookies as dippers.
Boil chicken with onion, celery tops and salt. Strip from bones. Cook broccoli and drain. Mix rest of ingredients to form sauce. Grease a 2-quart casserole. Put broccoli on bottom and bite-size meat on top. Pour on sauce. Sprinkle with 3/4 cup grated Cheddar cheese on top. Sprinkle crumbs of Ritz crackers or bread crumbs. Dot with butter. Bake 45 minutes at 350°. Serves 6.
Mix all ingredients together in a bowl. Pour into baked pie crusts and refrigerate. Garnish top with remaining strawberries.
Dissolve yeast in water, add sugar, salt and 3 cups flour, beat until smooth. Add shortening and eggs and beat well again. Then stir in the rest of the flour or enough to make easily handled dough. Knead well and place in greased bowl. Cover and set in warm place. Let rise until dough is doubled in size (2 hours or longer). Shape into rolls and place in a well greased pan. Cover and let rise until light (20 - 30 minutes). Bake at 375 degrees for 25 minutes in a 9 x 13 inch pan. Makes 2 1/2 to 3 dozen.
Drain beans. Fry bacon; only use half of the grease. Put ketchup and sugar	in bacon and stir good, then pour over beans and simmer	for 1	1/2 hours slow, or until ketchup is thick.
Mix cake according to package directions. Spread nuts and coconut in bottom of greased 9 x 13-inch pan. Pour in cake mixture. In bowl, mix cream cheese, sugar and margarine. Dab on cake. Do not spread! Bake at 325° for 50 minutes. Serve upside down.
Cut margarine into warm flour (leave out at room temperature overnight). Add yeast creamed in a little milk and salt. Mix to a soft dough with the flour mixture. Knead well and return to bowl to rise in a warm place. After rising, turn it over, knead again and roll out to 3/4 inch thickness. Cut of pieces and roll into rounds. Place onto lightly greased tin. Leave to rise until the splits have doubled. Bake in hot oven, 450°, for 10 to 15 minutes. Serve with strawberry jam and cream.
Heat oven to 400°. Grease baking pan, 9 x 9 x 2-inch.
Melt butter in large roaster pan. Add garlic salt and Worcestershire sauce. Add all cereal and nuts. Mix well until all are coated with butter. Bake 1 1/2 hours at 250°. Stir every 15 minutes.
Soften cream cheese and butter. Add the flour; mix well. (Dough should resemble slightly firm biscuit dough.) Refrigerate for 1 hour.
Melt marshmallows and butter. Add graham crackers, milk and pecans. Roll into logs and refrigerate. Slice.
Combine dry ingredients and set aside. In a large bowl cream shortening, butter and sugar. Add flavoring and eggs; beat well. Add milk and dry ingredients. Beat well. Pour batter into a large greased and floured tube pan. Place pan in cold oven (do not preheat). Bake for 1 1/2 hours at 325°. Let cool in pan for 30 minutes.
Cook potatoes and onions until tender and drain. Add butter, cream cheese, sour cream, egg, salt and pepper. Beat well. Place in greased casserole dish. Dot with butter. Bake at 350° for 30 to 35 minutes.
Combine all ingredients in blender. Blend to mix well. Use this sauce to pour over pinto enchiladas. Also good for other dishes.
Combine first 4 ingredients and bring to a boil. Let cool. Pour strawberries into crust. Pour filling over strawberries. Refrigerate.
Put all ingredients into blender. Blend until ice cubes are crushed. Serve in cold glasses. May garnish with sprig of mint.
Combine yogurt and sugar. Fold in whipped topping and sliced strawberries. Fill tart shells with mixture and freeze at least 4 hours or overnight. Remove from freezer 30 minutes prior to serving and garnish with sliced strawberries and a sprig of mint.
In a large nonreactive soup kettle, bring the stock, mint, allspice, peppercorns, cinnamon, cloves, cumin, garlic and onions to a boil. Reduce the heat; simmer for 20 minutes. Add the chicken breasts, cilantro, whole chili pepper and cut lemons; continue to simmer until the chicken is cooked, approximately 15 minutes.
Combine sour cream, cream cheese, green chilies, lemon juice and cumin. Spread mixture over each tortilla and refrigerate several hours or overnight. Slice into 3/4-inch pieces and serve with picante sauce.
Cook potatoes until tender, drain and put in a shallow baking dish. Mix cream cheese, sour cream, Cheez Whiz, cream of mushroom soup and pepper together in a saucepan and heat until smooth, stirring constantly. Pour hot mixture over potatoes and sprinkle bread crumbs on top. Bake at 350° for 20 to 25 minutes.
First Layer: Mix cracker crumbs and 1 stick oleo. Press into bottom of 9 x 13-inch cake pan.
Saute onion in bacon grease. Drain beans and save juice. Add to bean pot all ingredients except bean juice. (Save and add as beans cook and need liquid.) Add some of the bacon grease to bean pot for exceptional flavor. Better if prepared a day or two ahead of time.
Place cake mix, margarine and 1/2 cup milk into bowl and mix. Separate and place half into a greased and floured 9 x 13-inch pan. Set half aside. Bake this at 350° for 7 minutes and set aside. Place caramels and 1/2 cup milk into a pan and melt caramels. Pour over baked cake mix. Pour chocolate chips (do not melt) over caramels. Pour nuts over chips. Pour other half of cake mix over nuts. Bake at 350° for 15 minutes. Let set 12 hours at room temperature.
Boil egg. Drain kidney beans. Mix kidney beans, mayonnaise and dill relish. Cut up egg in mixture. Mix again. Serve cold.
Pour boiling water into blender; add Jell-O and blend at low speed until dissolved. Add ice cubes and stir until partially dissolved. Add berries and Cool Whip. Blend at high speed 30 seconds or until smooth. Pour into mold or individual dishes. Should set in 30 minutes.
Bring water to boil; add salt and grits. Cook until thick. Add Worcestershire sauce, margarine, Smokelle and bacon cheese to hot grits. Stir to melt cheese. Break eggs into cup; beat lightly. Fill cup with milk. Add to grits. Bake at 325° for 1 hour. Five minutes before removing from oven, sprinkle 1/2 cup sharp Cheddar on top. Return to oven until cheese melts.
Mix together first 7 ingredients and place into casserole dish. Cover with crushed cornflakes or crackers. Dot with 2 tablespoons margarine. Bake covered 45 minutes at 325°.
Remove boiling water from heat. Add the rest of the ingredients. Let set overnight. Strain. Keep in refrigerator.
Make pudding with milk; add Cool Whip. Mix well and set aside. In another bowl, blend together well cream cheese, butter and confectioners sugar. Blend the 2 mixtures together. Layer crushed Oreos and pudding mixture in a child's plastic pail. Leave about 1 cup of Oreos for the top. Decorate top with gummy worms and plastic or silk flowers. Refrigerate 8 hours or overnight. Kids love it! Enjoy.
Combine egg, salt, pepper, Worcestershire sauce, onion and milk in a bowl. Mix well. Add beef, pork and rice. Mix together.
Combine all ingredients in a large bowl. Place into pie or quiche dish. Sprinkle with Paprika and bake at 350 degrees for about 25 minutes or until brown & bubbly.
Cut meat into small pieces; coat with flour and brown in butter in fryer. Add the rest of the ingredients. Cover; put on medium heat for 3 minutes. Then turn the heat to low and cook for 3 hours.
Cook first 8 ingredients for 15 minutes or until tender. Add milk to flour until smooth. Add to vegetables and heat until thick. Add cheese. (Omit flour if you prefer not so thick.)
Preheat oven to 350°. Put a 10-inch skillet in oven with butter to melt. Mix flour, sugar, powdered milk, baking powder, salt and juice from fruit. Pour into melted butter in a skillet. Pour fruit into center of skillet. Bake at 350° for 45 minutes or until golden brown around outside edge. A great recipe for a Dutch oven. Do not double this recipe!
Cook beans and, while still hot, season with French dressing and finely chopped raw onion and mix well.
Mix together the cream cheese, crabmeat, garlic powder and Worcestershire sauce. Pack into lightly oiled small ring mold or rounded bowl. Refrigerate until serving time. Surround with crackers or lettuce. Serve Cocktail Sauce.
Mix together all ingredients except carrots and blend. Add grated carrots to batter. Bake for 45 minutes at 350°. Use rectangular pan or two layer pans.
Blend all ingredients. Pour into buttered 1 1/2-quart casserole. Bake at 350° for 40 minutes or until set. Makes 6 to 8 servings.
Preheat the oven to 375°. Heat the olive oil in a saucepan and add the scallions, onions and garlic. Saute, stirring, for 5 minutes. Place the veal and the onion mixture in a bowl. Chop the liver very finely and add it to the mixture along with the bread crumbs, parsley and pepper. Blend well. Spoon the mixture into a 9 x 5 x 3-inch loaf pan. Cover the pan with foil and place it in the oven. Bake for 1 hour. Remove the foil and bake 15 minutes longer.
Put beans in a bowl and cover with water. Let soak overnight. Dice ham hock. Add ham, tomatoes, chili powder, lemon juice, sliced celery and sliced onion to water and bring to a boil. Turn to simmer. Add beans and pepper to taste. Let simmer all afternoon.
Prepare brownies according to box instructions and bake on parchment paper for 18 minutes. Then spread pineapple, sugar and cream cheese on cooled brownie. Top with everything else.
Mix together; put in bowl with chicken. Marinate in refrigerator overnight (24 hours). Bake at 350° for one hour, covered, then 15 minutes or so, uncovered. Watch and turn often. For 6 or 8 breasts I double recipe.
Mix dry ingredients with creamed shortening, margarine, egg and vanilla. Refrigerate until cool, 2 hours or so. Can be rolled out for cut outs or pressed with a glass bottom sprinkled with sugar. Bake at 375° until done.
Cream margarine and cheese together. Add flour, mix well; add krispy rice cereal. Knead together well. Pinch off piece, make into small balls. Place on cookie sheet, flatten with tines of fork. Bake at 350° for 12 minutes.
Line four 1-pound coffee cans with waxed paper. (May use any pans which will hold 11 cups when filled 3/4 full. Grease well if not lining with paper.) Boil applesauce, shortening and sugar together for 5 minutes, stirring occasionally. Let stand until cool. Sift together the flour, soda and spices over the fruit and nuts, mixing until each piece is coated. Stir in cooled applesauce mixture, then turn into cans. Bake in preheated oven. When browned, cover with brown paper; continue baking until wooden pick comes clean from center. Remove from cans; cool on rack. Store in moisture-proof wrapping in cool place or freeze in covered cans. Allow to mellow 2 weeks before cutting. When ready to serve, bring to a boil 1/2 cup light corn syrup and 1/4 cup water. Cool to lukewarm and pour over cold cake for shiny glaze. Bake at 250° for 2 hours.
Mix cocoa and sugar (small amount at a time). Add milk. When mixed well, place on low heat until dissolved, stirring lightly. Increase heat and cook until it forms soft ball in cold water. (It will begin to have a glazed look.) Stir a little to prevent sticking. Remove from heat and add butter. Beat until mixture thickens. Add pecans. Pour onto buttered pan. Cool completely and cut.
Pound meat and cut into thin strips, 2 to 3-inches long. Brown meat in oil. Add onion, celery and pepper; cook for 3 minutes. Add tomatoes, shoyu, sugar, garlic salt and flour and cook for 5 minutes. Serve over cooked rice or cooked thin egg noodles. Add enough soy sauce to rice or noodles to color them. Green onion slices or shallots may also be added, to taste.
Poke chicken with fork. Put in shallow pan and pour Italian salad dressing over top. Refrigerate overnight. Best if cooked on the grill. Just before taking off grill, brush with honey. Cut into strips and mix with steamed vegetables.
Mix cornstarch in well flavored cold stock in saucepan. Bring to full boil. Reduce heat and simmer until clear, stirring occasionally. Gradually stir in eggs by holding cup high over pot, allowing egg to run off the tines of a fork in a watery stream. Pour into bowls and serve with a generous squeeze of lemon.
Mix together all ingredients. Bake in tube pan at 350° for 45 to 55 minutes.
Cut thin slices of bread and butter, without the crust. Lay some slices in the bottom of a dish, then put a layer of well-cleaned cherries or any preserved fruit, then more bread and butter and so on until the dish is nearly filled. Mix a quart of milk, 4 well-beaten eggs and 3 tablespoons rose water (sweetened with brown sugar to taste). Pour over the bread and butter; let it soak for 2 or 3 hours before being baked.
Dissolve jello in boiling water. When cold and slightly thickened, beat with rotary egg beater until consistency of whipped cream. Mix and add cherries, nuts, marshmallows, macaroons, sugar and salt. Fold in whipped cream. Turn into mold and chill until firm. Serve in slices.
Combine brown sugar, butter and pecans in saucepan. Heat until butter melts. Pour into pie shell. Bake at 450° for 5 minutes. Cool. Blend milk and ice cream in mixer bowl. Add pudding mix. Beat at low speed for 1 minute or until blended. Pour into pie shell. Chill for 3 hours or until set.