HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve gelatine in cold water. In saucepan, combine pineapple and juice and sugar. Bring to a boil and simmer 5 minutes. Remove from heat and add dissolved gelatine. Stir in hot water. Pour into a large mixing bowl and refrigerate until it begins to gel (edges will be gel, but center will be liquid). Shred cheese and chop pecans. After removing mixture from refrigerator, fold in Cool Whip, cheese and pecans. Refrigerate until firm. Delicious!
Place in baking dish in layers and sprinkle with cracker crumbs. Bake at 350° for 35 minutes.
In large bowl of an electric mixer, beat butter and sugar until creamy. Separate egg. Beat yolk into butter mixture; cover and reserve white.
Mix fruit and sugar, stir well and bring to boiling point. Cook hard for 1 minute. Add coloring. Take from stove and add pectin. Skim well and allow to cool, stirring often. Add flavoring and put into jars. This is excellent served with roast lamb.
Cook chicken with celery, green onions, regular onions and bouillon cubes. Add salt and pepper to taste.
Sprinkle nuts and coconut in greased 11 x 13-inch pan. Prepare cake mix as directed on package. Pour into pan over nuts and coconut. Mix margarine, cream cheese and sugar; pour over batter. Do not stir. Bake at 350° until done, approximately 45 minutes.
Cook the first 9 ingredients in a Dutch oven until the vegetables are tender. Meanwhile, stir 1/4 cup of the 3 cups milk into the flour, making a paste. Stir the paste into the vegetable mixture and gradually add 2 3/4 cups of milk, stirring. Cook slowly until mixture is thickened. Add the cheese and cook very slowly, stirring gently, until the cheese melts. Be sure to cook over low heat so the cheese does not burn. Soup will be quite thick. Yield: 9 cups.
Heat oven to 350°. Combine salmon, peas, pimiento and cheese. Unroll phyllo sheets; cover with plastic wrap or towel. Place one phyllo sheet on work area; brush with margarine. Layer with 2 more sheets, brushing each with margarine. Cut through layered sheets to make 20 rectangles. Place heaping teaspoonful of salmon mixture in center of each rectangle. Bring up edges of pastry, twisting together with circular motion. Place on ungreased cookie sheet. Repeat with remaining ingredients. Sprinkle phyllo bundles with dill weed. Bake at 350° for 18 to 20 minutes.
Spread caramel on top of crust and sprinkle with pecans. Refrigerate. Stir pudding mixes into milk in medium saucepan. Stirring constantly, cook over medium heat until mixture comes to full boil. Remove from heat and let cool 5 minutes, stirring twice. Pour into crust. Cover and refrigerate 3 hours. If desired, garnish with whipped topping, chopped pecans and drizzle with caramel. Store leftovers in refrigerator. Makes 8 servings.
Cook bacon until crisp; drain and set aside. Reserve 2 tablespoons bacon drippings. Saute mushrooms, onions and garlic in reserved drippings until soft and most of the liquid has evaporated. Stir in flour, salt and pepper and allow to bubble on medium heat for 2 minutes; stir frequently. Add cream cheese, Worcestershire sauce and soy sauce; heat on low until cheese melts. Stir in sour cream and 8 strips of crumbled bacon. Spoon into serving bowl and garnish with remaining crumbled bacon. Sprinkle with parsley or chives. Serve warm. Yields 2 1/2 cups. Serve with Melba toast, bread sticks or crackers.
Cook roast, onion, oil, celery, salt and pepper in pressure cooker until very well done. Break apart with a fork. Add remaining ingredients; cook and stir until well mixed. Serve on buns.
Grease a 13 x 9-inch pan. Microwave margarine until melted. Add marshmallows. Toss to coat with margarine. Microwave until smooth when stirred. Stir in peanut butter. Immediately add cereal; mix lightly until well coated. Press into prepared pan. Cool and cut into squares. Makes 24.
Cut sugar into cream cheese with pastry blender. Add a few drops of food coloring until desired shade is reached. Knead until smooth. Roll into logs and cut 1/4 to 1/2 inch thick or press into candy molds by pinching off a piece of dough and rolling into a ball. Dip in granulated sugar and press into lightly greased rubber mold. Level off with spatula, then twist mold to release mint. Stack between sheets of wax paper and freeze for later use if desired. Yield: 75 mints.
In mixing bowl, beat margarine and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add 1/2 cup of flour, the sugar, egg, baking soda, baking powder and vanilla. Beat until combined. Beat in remaining flour. If necessary, chill dough until easy to handle.
In a saucepan, heat thoroughly the butter and sugar; add rest of ingredients. Pour into a greased glass 13 x 9-inch pan or dish.
Boil chicken until done; debone. Save chicken broth to cook spaghetti in. Saute green peppers and onions in about 2 teaspoons oil until soft. Boil and drain spaghetti. Add tomatoes (cut up) and soup into vegetables and chicken. Mix together. Put in large baking dish. Top with sliced Velveeta cheese. Bake about 30 minutes until cheese melts.
Saute onions in shortening until golden brown. Add 6 cups of water, bouillon cubes and Worcestershire sauce. Cook for 15 minutes. Serve with toast rounds and grated Parmesan cheese.
Mix walnuts and raisins with a little of flour. Add last. Bake at 350° for 45 minutes to 1 hour in tube pan.
Combine all of the ingredients in a stockpot and bring to a boil over high heat. Reduce the heat and simmer for 20 minutes, skimming top frequently. Cover partially, leaving only a small opening, and simmer over low heat for 2 1/2 hours. Strain the stock into a large bowl, pressing on the solids. Let cool slightly and refrigerate. Remove the solidified fat from the stock before using.
Mix boiling water and lemon jello together; set aside. Mix together cake mix, oil, eggs and lemon extract. After mixing cake mix, add the jello water and pour into 13 x 9 1/2-inch pan. Bake 30 to 35 minutes at 350°.
Butter 9 x 13-inch pan real well. Melt top 4 ingredients in double boiler. Spread 1 package of miniature marshmallows and 1 (16 ounce) bag salted peanuts. Pour melted mixture over this and stir real well. Pat down and cool.
Heat first 4 ingredients to lukewarm. Add yeast softened in water. Beat eggs well and add to mixture. Beat mixture thoroughly, then sift in 3 cups flour and beat well. Knead in more flour to make it workable, but keep the dough soft. Place dough in bowl, cover with cloth. Place where warm. Let rise to top of bowl; press dough down, then shape rolls and place close together in lightly buttered baking pan. Let rise above pan. Bake in 350° oven until brown.
Mix sugar and cornstarch; add vinegar and water. Boil for 5 minutes. Cut beets into desired pieces and add to hot sauce. Let stand at least 30 minutes. Just before serving, heat well and add butter.
Preheat oven to 350°. Mix cream cheese, sugar and vanilla at medium speed. Add eggs; mix well. Pour into 6-ounce graham cracker crust. Bake at 350° for 40 minutes or until center is set. Cool and refrigerate for 3 hours.
Put eggs in bowl, add sugar, shortening, milk and salt. Mix together. Add yeast which has been dissolved in the warm water, vanilla and flour. Mix well. Let dough rise 1/2 hour in bowl, then put dough on a floured board, knead. Let stand and rise for 45 minutes. Roll dough 1/2-inch thick. Cut into doughnuts. Let rise and put in hot grease until brown. Turn over doughnuts to brown other side. Put into glaze.
Mix and cool until thick, stirring constantly. Remove from heat and add 1/3 stick oleo and 1/2 teaspoon vanilla. Pour into baked pie shell. Beat egg whites and spread on pie. Brown. Cool and eat.
Mix together and add red food coloring to make it a pretty color. Freeze. When ready to serve, remove from freezer and let it stand to make it slushy.
Wash pig's head meat, tongue, pork liver and heart and place in a large pot and boil until tender. Cool. Remove from pot and grind on a meat grinder with a clove of garlic and small onion. Season with salt and pepper to taste (1/8 teaspoon of marjoram may be added if desired). Mix well together. Add cooked barley or rice (about 2 cups). Mix again. Add enough of the soup or liquid the meat was cooked in to make it of medium consistency (about like for regular pork sausage). Mix well. Pack into casings, tie it and cook in the meat broth (gently) for about 45 minutes on low heat. Remove and cool. Tastes better if served the next day. Serve with warm sauerkraut and potatoes and rye bread.
Cut chicken into bite sized pieces. Add one can chopped green chilies, one chopped onion, 8 ounces shredded cheese. Set aside. Mix soup, 1 can green chilies and sour cream. Add one heaping tablespoonful of this soup mixture to the chicken mixture. Stuff and roll tortillas with chicken mixture. Place fold side down in greased baking dish (13 x 9 x 2-inch). Top with soup, sour cream mixture. Sprinkle 4 ounces shredded cheese over top. Bake at 350° for 35 to 40 minutes. Enjoy - Ole!
Heat syrup and sugar to boiling in heavy 2-quart saucepan over medium heat, stirring constantly. Immediately remove from heat; stir in peanut butter until melted. Place cereal, stirring until well coated. Cool 2 minutes. Stir in marshmallows. Press mixture into an ungreased pan. Sprinkle with nuts. Cut into 2-inch squares. Makes 24 squares.
Melt chocolate and butter over low heat in medium saucepan. Add milk, coconut, eggs and sugar until well blended. Pour into pie shell. Bake at 400° for 30 minutes. Cool. Serve with whipped topping, if desired. Store leftover pie in refrigerator.
Grease foil-lined pan. Heat oven to 375°. Place oats, paprika, oregano, salt and pepper in the blender container and mix well. Stir in parsley. Coat chicken in oat mixture. Dip into milk and coat again with oat mixture. Place on rack.
Combine cranapple drink, orange juice and lemon juice. Slowly pour soda water down side of pitcher. Stir gently and add ice cubes.
Boil carrots in plain water until tender, but still whole. Drain water. Add other ingredients and slowly cook for about an hour until thickened.
Add enough water to pineapple juice to make	2 cups. Add remaining ingredients and pour into oiled mold and chill.
Grease 2 Tupperware Jell-O molds. Mix Jell-O with hot water; add 1 cup pineapple juice. While warm add cream cheese and mayonnaise. (I chop my cream cheese up with my pastry blender.) When cool, add 8 slices of cut fine pineapple; whip the cream and add last.
In skillet, cook meat, onion and garlic until onion is tender; drain. Add tomatoes, beans, tomato sauce and chili powder. Cook over medium heat for 15 minutes, or until desired consistency. Makes 4 to 6 servings.
Cook all ingredients on High in microwave oven until crisp-tender. Good hot or cold.
Combine sugar, cocoa and oleo; mix well. Add eggs, milk and vanilla. Mix thoroughly. Pour into pastry shells. Bake at 350° for 35 to 40 minutes. Serve with whipped cream or ice cream.
Mix all ingredients and layer into casserole dish. Add crushed Ritz crackers for topping. Bake at 350° for about 30 minutes.
Bring first 5 ingredients to full boil, stirring. Boil 5 minutes over moderate heat, stirring constantly. Remove from heat. Stir in chocolate morsels until melted, then vanilla and walnuts. Pour in greased 8-inch square pan. Chill until firm. Makes 2 1/4 pounds.
Cut angel cake across in 3 layers. Add cream cheese, sugar and powdered sugar. Mix well. Fold Cool Whip into mixture. Spread between layers and top and side of cake. Spoon pie cherries all over cake. It will run down sides and in center. Refrigerate.
Cream together oleo, oil and sugar. Add dry ingredients alternatively with buttermilk and vanilla. Put into a 9x13 pan and bake at 350° for 40-45 minutes.
Combine canned apricots, 3/4 cup sugar and water; cook about 5 minutes, stirring occasionally until slightly thickened. Cool. Sift flour, salt and soda together. Cream butter or margarine, gradually adding 1 cup sugar; beat well. Blend in dry ingredients. Stir in coconut and pecans. Press 3 cups of this crumbly mixture in bottom and halfway up sides of greased 9 x 13 x 2-inch pan. Bake at 400° for 10 minutes. Spread apricot mixture over crust and sprinkle rest of crumbs over top. Bake 20 to 25 minutes. Cool; cut in squares. Top with whipped cream, if desired. Makes about 12 servings.
Pack beans lengthwise into hot, sterile pint jars (wide-mouth), leaving 1/4-inch headspace. To each pint, add 1/4 teaspoon cayenne pepper or dry red chilies, 1 clove garlic and head of fresh dill or 1/2 teaspoon dill seed. Combine remaining ingredients and bring to boiling. Pour over beans, leaving 1/4-inch headspace. Adjust caps tight. Process pints for 10 minutes in boiling water bath. Yields about 4 pints.
Wash beans. Cover beans with water in a 6-quart saucepan; bring to a boil. Cover; boil 2 minutes. Remove from heat; let beans soak 1 hour. Drain, reserving liquid. Return beans to saucepot; add 4 cups reserved liquid, meat, vegetables, seasonings and chicken broth combined with enough water to measure 6 cups. Bring to a boil; simmer 2 to 2 1/2 hours or until meat is tender. Remove meat, bay leaf and cloves. Cut meat off bone; return to soup. Skim off fat. Add cheese; stir until melted. Garnish with parsley, if desired. Makes approximately 4 quarts.
Wash and pat dry chicken breast. Place in baking dish (large so you have space for potatoes). Combine all other ingredients except potatoes. Cut potatoes into 1/2 inch slices with skin on and place at one end of the dish. Spread sauce over chicken and potatoes and bake at 375° for 30-40 minutes or until done.
Mix corn syrup, brown sugar and butter in saucepan. Bring to boil. Remove from heat. Add well beaten eggs in thin stream, beating constantly. Add vanilla and coconut. Pour in pie shell and bake at 350° until brown.
Whip together egg white and cold water. Coat pecans with egg white mixture. Place on foil lined cookie sheet. Mix sugar, cinnamon and salt. Sprinkle on top. Bake at 300° for 40 minutes. Check constantly.
Whip heavy whipping cream until stiff. Add mayonnaise and sugar; beat again. Slice bananas, apple and pineapple into bite-size pieces and add. Stir in marshmallows and add cherries for color/garnish.
Combine bananas, oranges and dates in a large bowl. Drain pineapple, reserving 1/2 cup juice. Add pineapple to fruit. Combine juice with wine vinegar, curry powder, salt and salad oil. Shake well; pour over fruit and marinate about 1/2 hour. Arrange on platter with crisp greens. Spoon cottage cheese on top and fruit over all. Top salad with peanuts and serve.
Simmer all ingredients a few minutes, add water and bring to a slow boil. Add Kitchen Bouquet until soup is an appetizing color. Add a few bay leaves, salt and pepper and simmer a few hours. Discard bay leaf when removing soup from heat. Lightly toast the French bread slices. Place in bottom of crock, laddle soup over and cover with the cheese of your choice. Place under the broiler until cheese is lightly browned.
Preheat oven to 375°. Combine hash browns, sour cream and mushroom soup. Stir until well blended and no soup lumps. Cut Velveeta into small cubes and stir into the mixture. Smooth top and cut up the butter over the top. Bake at 375° for 45 minutes. Check after 35 to 40 minutes. If cheese seems melted, it is done.
Brown ground beef; drain well. Mix with remaining ingredients in large bowl. Toss with salad dressing.
Beat egg whites until stiff. Cream butter and sugar. Add egg yolks, one at a time, beating well after each addition. Sift together flour, soda and salt. Add the flour mixture to the creamed mixture alternately with the sour cream; beat well. Gently fold in egg whites. Bake in a well greased and floured tube pan at 300° for 90 minutes or until cake tests done.
Combine the first 4 ingredients in bottom of percolator. Place spices in basket of percolator. Heat mixture until it comes to a full perk. Perk for 3 minutes. Keep hot or warm until served.
Lightly brown tuna and onion in oil. Add yolks, bread, lemon juice, parsley and seasonings. Fold egg whites in and turn into greased custard cups. Bake in pan of water at 350° for 30 minutes or until firm in center. Top with white sauce. Serves 4.
In a 2-quart plastic pitcher with strainer in lid or a large bowl, combine all ingredients. Beat with a wooden or plastic spoon. Fermentation will dissolve small lumps. Cover pitcher with lid, turning strainer in lid to pouring lip. Cover bowl with a cloth. Set in a warm place, free from drafts. Let stand 1 to 2 days, stirring occasionally.
Brown sausage; crumble and drain. Cut bread into cubes and put in 9 x 13 baking dish. Sprinkle sausage over bread; put cheese on top of this. Beat eggs; add milk, salt and mustard; pour this over bread, sausage and cheese. Refrigerate overnight. Bake in 350° oven for 45 minutes. Serves 8 to 10.
Add Jell-O mixture and strawberries to cake mixture. Bake at 350° until done, about 25 minutes. Remove from oven and cool for a few minutes.
Pour boiling water over dates and soda. Set aside to cool. Cream sugar, butter and eggs and add to flour and nuts. Add cooled date mixture to batter and bake in 13 x 9-inch pan or tube pan for 45 to 50 minutes at 350°.
Combine all ingredients. Mix well. Pour into two 9-inch buttered pans. Bake at 325° for 30 minutes. Makes its own crust.
Preheat oven to 350°. Brown beef and onion. Remove from heat and drain. In large bowl combine beef, onion, spaghetti sauce, macaroni, cheese and spices. Bake covered 20 minutes or until bubbly. You can sprinkle with more cheese and bake another 5 minutes or until cheese melts.
Put all ingredients into a bowl; toss to mix well. Makes 4 cups. Keep for 5 days in refrigerator. Can add 1 cup chopped nuts and maraschino cherries, if desired.
Cook potatoes and mash while still warm. Add remaining ingredients and mix well. Put mixture into well-greased, heat resistant 1 1/2-quart baking dish. Bake at 400° for about 30 to 40 minutes or until golden brown. Serve and enjoy!
Drain peaches; reserve syrup. Soften cream cheese. Dissolve jello in hot water. Add softened cream cheese and beat with rotary beater. Add peaches, cut in pieces, lemon juice and peach syrup. Pour into square Pyrex dish (or other container) that has been greased with mayonnaise. Sprinkle with nutmeg, if desired. Refrigerate until set firmly. Cut into squares to serve.
Spoon cherries over the bottom of a 9 x 13 inch pan. Spread pineapple over cherry pie filling. Sift cake mix over pineapple. Melt margarine and drip evenly over cake mix. Sprinkle pecans and coconut on top. Bake at 350° for 1 hour. May have to put foil over top to keep coconut from burning after cake cooks 30 minutes.
Mix 1/2 of the cracker crumbs with melted butter or margarine. Spread in bottom of casserole dish. Mix vegetables, cheese, onion, celery and mayo in a bowl. Pour over cracker crumbs. Put remainder of crumbs on top. Bake at 350° for 30 to 35 minutes.
Melt margarine in a large skillet. Add chopped onions. Cook until clear. Add 2 boxes chopped broccoli and stir. Add mushroom soup. Simmer until broccoli is tender. Add Cheez Whiz; mix well. Add cooked rice; stir. Pour into baking dish and bake at 350° for about 30 minutes.
Fry bacon; set aside. Stir cider, sugar, salt and pepper into bacon drippings. Tear lettuce into bite-size bits. Pour warm dressing over lettuce and onion slices. Sprinkle with bacon bits. Serve immediately.
In sauce pan melt peanut butter and butter. In large bowl combine powdered sugar and cereal then mix the peanut butter mixture into it. Blend with hands forming into 1/2 inch balls. Chill until firm about 1 hour. Melt chocolate pieces in double boiler. Dip peanut butter balls into chocolate mix to coat. Place on wax paper until cool.
Soften cheese at room temperature. Add onion to cheese. Spread on slices of beef. Roll up. Chill. Cut into thirds. Spear with toothpicks. May add horseradish.
In a medium mixing bow combine butter, sugar, eggs, cocoa, flour, and vanilla. Pour mixture into unbaked pie shell. Bake at 300 degrees for 35 - 40 minutes. Let cool, cut and serve.
Beat the oleo, sugar and eggs until fluffy. Add the bananas and water; mix. Add the dry ingredients. Grease and flour loaf pan. Bake at 350° for 50 to 55 minutes, until toothpick comes out clean.
Line a 9-inch square pan with foil. Chop peanuts. Melt chocolate chips in a double boiler and pour into a bowl. Melt peanut butter chips in double boiler. Beat together cream cheese, sugar, milk and vanilla. Beat melted peanut butter chips into cream cheese. Press half the fudge into bottom of pan. Cover remaining mixture to prevent drying out. Spread melted chocolate over fudge in pan. Freeze 5 minutes to set quickly. Press remaining fudge over chocolate. When set, cut into small squares.
Preheat broiler. In blender, combine garlic, mustard, lemon juice and oil. Mix thoroughly. Cut turkey into 1 1/2-inch cubes. Place in bowl with mustard mixture for about 10 minutes.
Mold ground chuck into a loaf. Sprinkle with dry onion soup mix, then pat in. Pour 2 cans cream of mushroom soup over the top of the loaf. Surround with medium, thick-sliced potatoes. Seal in tin foil and bake at 350 degrees for approx. 2 hours.
Saute onions in butter. Stir	in flour. Add water. Cook over low heat until thickens. Blend in cheese. Combine this sauce with broccoli and eggs. Put in greased 1 1/2-quart casserole dish. Cover with cracker crumbs. Bake at 350° for 30 minutes.
Spray large pizza pan or cookie sheet with cooking spray (or use nonstick pan). With very sharp knife, slice cookie dough into 1/4-inch slices. Starting at edge, line cookie slices around pan, overlapping slightly to make a pretty scalloped crust. Continue filling pan with slices to cover. Bake in a 375° oven for 6 to 8 minutes, until cookies are set, but not brown. Remove from oven. Set aside. Lower oven heat to 325°.
Cook ring macaroni. Mix macaroni, dressing and drained fruit. Refrigerate overnight. Before serving, add the Cool Whip.
Brown onion and pepper until onion is transparent. Add ground chuck, garlic and oregano; brown. Stir in tomatoes, sauce and paste, then add salt. Cook over low heat, 2 1/2 to 3 hours, add the wine and cook 15 more minutes. Serve over hot cooked spaghetti and sprinkle Parmesan cheese over the top.
Preheat oven to 350°. Pour water over the dates and baking soda. Let stand. Cream sugar and butter. Add egg and vanilla. Add the flour, baking powder and salt, that have been mixed together. Add to the date mixture. Stir in 1/2 cup nuts. Pour into a loaf pan and bake 35 minutes. Cool. Combine brown sugar, cream and butter in a small pan. Boil for 3 minutes and spread over cake. Sprinkle with additional nuts and coconut.
Mix cornstarch, sugar and salt in top of double boiler. Slowly stir in milk. Cook over boiling water, stirring constantly, until thick enough to mound when dropped from a spoon. Cover and cook 10 minutes longer, stirring occasionally. Stir a	little hot mixture into egg yolks, then stir into rest of hot mixture. Cook 2 minutes more, stirring constantly. Remove from double boiler. Stir in vanilla and 3/4 cup coconut. Cool at room temperature. Pour into pie shell. Beat egg whites. Add sugar, one tablespoon at a time, beating well after each addition. Beat until stiff peaks form. Spread on top of pie. Sprinkle with 1/4 cup coconut. Bake at 425° for 5 minutes until meringue is lightly browned. Cool.
Mix all ingredients together. Add 2 dashes of lemon pepper. Let chill for 1 hour. Serve over lettuce.
Saute onion in two tablespoons of butter until soft. Add to bread crumbs. Add beef, seasoniong and egg. Form into one inch balls, and bake in oven on broiler rack at 400° until brown. Drain on paper towel.
Combine all ingredients in 2-quart glass microwave bowl. Cook in microwave for 7 minutes or until cheese is melted. After finished, mix well with mixer. Pour in serving bowl.
Soak sliced onions in cold, salty water (add ice cubes) for one hour or longer; drain off most of water. Add vinegar and sugar; stir well. Keep covered with additional ice cubes or in covered container in refrigerator until ready to serve.
Mix together until light and smooth. Unroll cooled cake; spread filling over cake. Reroll cake and filling together, pulling up on end of towel to help roll cake. Wrap in clear wrap or wax paper and chill. Slice to serve.