HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve jello in 1 cup boiling water. Add orange sherbet. Stir until sherbet dissolves and jello thickens. Add all the rest of the ingredients. Stir and let congeal.
Mix first six ingredients, cover and chill for 2 hours. Hollow out bread and reserve bread chunks for dipping. Serve dip in hollowed bread.
Melt margarine and cocoa together. Remove from heat and stir in sugar and eggs. Mix well. Add flour, salt, nuts and vanilla. Mix well. Spoon batter into a well-greased pan (13 x 9 x 2-inch). Bake at 350° for 35 to 45 minutes. Sprinkle marshmallows on top of warm cake. Frost with a chocolate frosting.
Drain green beans and mushrooms. Place in a greased 9 x 13-inch dish. Stir in cream of mushroom soup. Bake 45 minutes at 350°. Top with onions and bake 15 minutes more.
Fry bacon until crisp; drain and crumble. Peel and slice potatoes thin and sprinkle with salt and pepper to taste. Put potatoes on large piece of foil. Slice onion thin and put on potatoes. Sprinkle with crumbled bacon. Cut cheese in small cubes and dot over potato mixture. Dot potatoes with butter. Wrap tightly in foil and seal edges. Cover over hot coals for 1 hour. Turn several times during cooking.
Mix cranberry, pineapple and lemonade. Heat until very hot. Add ginger ale and serve.
Grease casserole dish. Slightly brown hamburger in skillet. Layer sliced potatoes and onions in casserole dish. Salt and pepper to taste. Sprinkle hamburger over layers of potatoes and onions. Salt and pepper meat to taste. Spread cream of mushroom soup over hamburger. Bake at 350 degrees for 1 hour and 15 minutes. (Time varies...cook until desired tenderness.)
Shape into ball and roll in paprika. Serve with crackers such as Wheat Thins.
Mix ingredients together lightly. Do not beat. Bake in 4 layers at 325° in 8 or 9-inch layer cake pans for 15 minutes. Let completely cool.
Brown meat and saute onion. Drain excess grease; add other ingredients and cook until done (about 1 1/2 hours). (Joe cooks his all day in slow cooker.) Chili meat may take longer to cook than hamburger meat...so just be sure your meat is done.
Dissolve yeast in warm water. Pour boiling water over butter, sugar, cold water, egg and yeast. Stir. Add flour and salt. Knead and place in greased bowl. Let rise until double in bulk. Knead and shape into rolls or loaf. Let rise again and bake for 20 minutes at 350°. Brush with butter after removing from oven.
Brown meat in 2 tablespoons hot oil. Add onions and garlic; saute about 5 minutes, stirring constantly. Sprinkle flour over mixture, stirring until blended. Add soy sauce. Cover and cook about 15 minutes. While meat cooks, stir-fry bean sprouts in 1 tablespoon oil to heat. Serve meat with sauce on bed of sprouts.
Mix together dry ingredients, including cereal and set aside. Beat eggs and add oil and buttermilk. Add liquid mixture to dry mixture until just moistened. Refrigerate overnight.
Mix ingredients, except flour. Add enough flour for stiff dough. Put in refrigerator overnight. Roll thin (cut out) and leave plain. Bake at 325° until light brown.
Cream sugar and lard; add eggs, vanilla and coconut. Add flour, oatmeal, baking soda and baking powder. Bake at 350° for 8 to 10 minutes or until done.
Make dough out of ingredients. Roll out and spread with peanut butter. Roll up, slice and refrigerate.
Mix soup, sour cream, onion and cooked squash. Melt margarine in a baking pan. Layer the squash mixture into buttered pan. Place 1 layer of stuffing on top. Bake at 325° for 20 minutes.
Wipe mushrooms with damp cloth. Remove stems from caps. Chop up stems very fine. Saute onion and garlic in oil and butter for 1 minute. Add chopped stems and parsley, then salt and pepper. Add bread crumbs and toss lightly; set aside. Brown mushroom caps 1 minute in butter. Stuff caps. Place in baking dish. Dot with butter and broil for 5 minutes. Serves 4.
Heat water. Add jello, juice, sugar and gooseberries. Cool. When slightly congealed, add celery and nuts. Mold.
Mix onion, beaten eggs and seasonings together. Add squash, boiled for 5 minutes or until tender. Grease casserole dish with oleo; mix oleo and crackers in separate bowl. Sprinkle buttered crumbs on top. Bake at 350° for 30 to 40 minutes until brown.
In a small saucepan, combine all ingredients. Bring to a boil for 5 to 6 minutes. Cool; chill for several hours. Serve with favorite meat or as a relish garnish.
Put the salsa in a strainer and set aside to drain for 10 minutes. Transfer drained salsa to a blender. Add cream cheese, Cheddar cheese, onion and hot pepper sauce. Mix until smooth. Spread mixture over tortillas and roll into cylinders. Wrap in plastic wrap. Refrigerate at least 2 hours. Cut into thin slices. Makes 4 dozen bite-size pieces.
Cook carrots until tender. Add soup, green pepper, onion, vinegar, salad oil, sugar, mustard, Worcestershire sauce, salt and pepper to taste. Chill.
Cream together cream cheese, sour cream and dressing mix. Spread on bread. Peel and slice cucumbers. Put slice on bread and sprinkle with dill weed.
Preheat oven to 350°. Peel eggplants and slice lengthwise into approximately 8 (1/4-inch thick) slices. In a large frying pan, heat oil and brown slices on both sides. Add more oil as needed. To make eggplant rolls, fold slices of ham in half lengthwise and place one on each slice of browned eggplant. In small bowl, mix Ricotta, garlic and parsley. Spoon the cheese mixture on top of ham; spread evenly to the edges. Top with slice of Mozzarella. Roll eggplant and place, seam side down, in baking dish. Makes approximately 16 rolls. Spoon tomato sauce over rolls and sprinkle with cheese. Bake 30 minutes.
Break eggs in a thick pan; beat eggs and sugars. Add lemon juice. Cook until thick. Mix nuts and raisins; then stir in mayonnaise. Pour mixture over. Keep in refrigerator. Spread over crackers, bread, etc. Good for a quick snack.
Melt margarine in a 2-quart baking dish. Sift and mix flour and sugar together. Add milk to the bowl and mix. Pour into middle of melted butter. Top with one can of pie filling. Your choice. Sprinkle 1/2 cup sugar on top. Bake at 350° for 30 minutes.
Tear off a piece of waxed paper, large enough to completely wrap the roast. Use two sheets if necessary. Place wax paper on countertop. Place roast in center and pour the kosher salt over the meat. Use your hands to spread the salt evenly over both sides of the meat until it's completely covered and white. Don't be afraid of too much salt. Wrap meat as completely as you can so that all the salt stays inside the wrapper. Be careful. Place the wax papered meat directly on hot coals. Stand back! The wax paper will immediately flame up and burn away. Leave the grill cover off. Let the meat cook for 35 to 40 minutes on one side, then flip the meat over and cook for 30 to 35 minutes more on the second side. Do not cover grill.
Brown beef and onion. Stir in cooked macaroni. Mix water, tomato sauce and seasonings. Mix all together and pour into 13 x 9-inch pan. Top with cheese, then pepperoni. Pour pizza sauce on and spread. Bake at 375° for 30 minutes.
All at one time boil over low heat for 15 minutes or until forms soft ball in cool water. Drop on wax paper.
Cook yellow cake mix as directed in round cake pans. When cool, split layers in half. Mix sugar with sour cream; add coconut to desired consistency. Spread in between all layers. (Refrigerate.)
Mix first 3 ingredients in saucepan; add pineapple. Cook until clear and thick on very low heat, 6 to 8 minutes, stir occasionally. Mix a little pineapple at a time to egg yolks very slowly, cook 1 minute. Cool slightly and add lemon juice. Pour in baked pie shell and top with meringue; seal well.
Mix as listed. Pour in pie plate (ungreased). Bake at 350° for 30 to 40 minutes, until golden brown. Will be congealed when cooled.
Drain peas, reserve liquid. Cook potatoes, carrots and onion in this liquid for 8 to 10 minutes. Drain and save liquid. Melt butter in saucepan; stir in flour to make a smooth paste. Add milk to vegetable liquid to make 2 cups. Add to butter mixture; cook over low heat; stir until mixture thickens. Add seasonings. Combine veggies and tuna in buttered 2 quart casserole. Pour sauce over all. May be refrigerated overnight. To serve, bake covered in slow oven at 325° for 1 hour. Makes 6 to 8 servings.
Melt butter and saute green peppers and onions. Add zucchini, bread crumbs, Parmesan cheese, salt and pepper. Turn into 1 1/2-quart covered casserole. Bake at 375 degrees for 20 minutes. Add tomatoes and bake 10 minutes more. Melt Cheddar cheese on top and serve.
Preheat oven to 350°. Mix flour and 2 tablespoons brown sugar in bowl with hands. Work in 1/2 cup butter until dough holds together. Pat into 9-inch pan. Bake 12 to 15 minutes.
Simmer all ingredients except ground beef for 15 minutes. Add ground beef and simmer until beef is done.
Bring vinegar, sugar, salt and spices to a boil; pour over zucchini and onions and let stand one hour. Bring to a boil; cook three minutes. Pack in hot jars; adjust lids. Process in boiling water, 212°, for 5 minutes. Remove jars and complete seals. Makes 6 to 7 pints.
Mix together the crushed pretzels, melted margarine and 3 tablespoons sugar. Pat into a 9 x 13-inch baking dish. Bake at 400° for 8 to 10 minutes. Mix together the cream cheese, 1 cup sugar and whipped topping; spread this mixture over pretzels. Mix gelatin into boiling water; add frozen berries. Stir until dissolved; set aside to thicken. Spoon over cream cheese mixture; garnish with strawberries.
Heat the first 4 ingredients to boiling. In the bottom of each jar, put 1 clove of garlic and 1 teaspoon of dill seed. Pour water and vinegar mixture over pickles and seal. Use hot water bath for a few minutes. Let sit for 4 weeks before using.
Add salt to mashed potatoes. Place margarine in top of double boiler, over boiling water until melted. Add mashed potatoes, confectioners sugar, coconut and vanilla. Mix well. Turn onto greased cookie sheet and spread evenly. Place in cool place to harden. Cut into small squares. Dip in Chocolate Dip Mixture.
Mix all ingredients together, adding potato chips last. Roll dough into balls, then roll balls into sugar. Flatten with a fork. Bake at 350° for 10 minutes.
Wash rice. Combine with meat, rice, salt, pepper, onion and green pepper. Shape into small balls (1 to 1 1/4-inch across). Heat tomato soup and water. Add Worcestershire sauce in cooker. Drop meat balls into soup mixture. Cover pressure cooker and place pressure regulator on vent and cook 10 minutes, if pressure cooking. Let rock slowly and drop on own accord. If using a boiler, cook, covered, for about 45 minutes or bake in a 350° oven for 1 hour or until done.
Mix sugar, eggs and oil. Add rest of ingredients. Mix well. Serve with cinnamon, milk or butter. Can add raisins or coconut. (May use less sugar.) Bake at 350° for 30 minutes in an 8 x 8-inch or 7 x 9-inch pan. One and one-half recipe fills a 9 x 12-inch pan. Keeps well in refrigerator and reheat in microwave. Makes 4 to 6 servings.
Mix all ingredients, except chicken. Pour over chicken. Bake at 350° for 1 1/4 hours, uncovered. Serve with rice.
Beat egg yolks until light and lemon colored. Add sugar and beat well about 15 minutes. Beat egg whites until stiff peaks form. Fold in egg yolks gently. Fold in nuts and crumbs alternately, a tablespoon at a time, gently. Bake in 3 greased and floured 9-inch spring-form pans for 45 minutes to 1 hour at 350°. Cool.
Soak chicken in milk; dip in egg and bread crumbs. Brown in hot margarine. Cut into bite-size pieces. Layer in large casserole dish with mushrooms, Mozzarella and scallions. End with Mozzarella on top. Pour chicken broth over all. Bake uncovered at 350° for 50 minutes. Good with rice pilaf or other seasoned rice. Serves 6.
Heat oven to 450°. Line a 9-inch round cake pan with foil, letting ends extend about 2-inches above pan. Unfold pie crust in pan. Press into pan and fold edges down slightly to make a 1-inch high lip. Press edges gently with a fork, then prick crust with fork. Press a sheet of foil slightly and snugly onto crust. Bake 12 minutes; remove foil off top and bake 6 minutes more until lightly browned. Reduce heat to 350°.
Mix first 4 ingredients together. Pour into 4 (8in.) cake pans. Bake at 325 degrees for 15 minutes. Allow to cool completely. Frost and refrigerate.
Mix ingredients together in blender or food processor until smooth. Serve with Fruit Salsa.
Heat in large pan the first 3 ingredients to 300°. Add drops of food coloring. Add cinnamon. Pour this mixture on cookie sheet. Sprinkle with powdered sugar. Let cool and break in pieces.
In small bowl combine first 7 ingredients. Form meat mixture into 1-inch meatballs. Mix together potatoes and carrots. Layer meatballs and vegetables in crock-pot. Mix remaining ingredients and pour over layers. Cover and cook on low for 8 to 10 hours or overnight.
Combine rice, water and cream of mushroom soup. Spread in 9 x 13-inch pan. Sprinkle a small amount of the dry soup mix over the rice mixture. Arrange pork chops over the rice mixture. Sprinkle remaining onion soup mix over the top. Cover tightly with foil. Bake at 350° for approximately 1 1/2 hours.
Preheat oven to 350°. Beat eggs and sugar until fluffy. Add remaining ingredients. Place in a 2-quart casserole dish that has been buttered. Bake for 40 to 45 minutes, until set and brown on top.
Put half of ham, potatoes and onions in crock-pot. Sprinkle with salt and pepper, then half of cheese. Repeat with remaining half. Pour soup over top. Sprinkle with paprika. Cover and cook on low, 8 to 10 hours or high for 4 hours.
Dissolve yeast in water. Mix flour and other dry ingredients together and cut in shortening. Add yeast and buttermilk. Lightly flour board and knead slightly. Cut biscuits and fold. Let rise at room temperature. Bake at 425° for 15 minutes. Brush with melted butter. (Can be kept in refrigerator to bake later.)
Mix coconut and nuts together. Spread in bottom of a 9 x 12-inch cake pan (spray with Pam). Mix cake mix as directed on box. Pour this over the coconut and nuts.
Mix first five ingredients. Mix next three together and add to first mixture. Spoon down the center of tortilla and roll up and fasten with toothpick. Warm in 350° oven for 20 minutes. Leave uncovered for a crisper tortilla. Wrap securely for a soft tortilla.
Scrub potatoes and cut into long strips, about 1/2 inch wide. Drop into ice water, cover and chill 1 to 2 hours. Remove strips from water and dry thoroughly. Place strips and oil in a deep bowl and toss until all potatoes have a light coating of oil. Preheat oven to 475°. Spread fries in a single layer in a shallow baking pan. Place in oven for 30 to 35 minutes. Stir fries occasionally to brown on all sides. Yields 8 servings.
Preheat oven to 300°. Combine butter, crumbs and sugar; pat firmly into 9-inch springform pan. In large mixer bowl, beat cheese until fluffy. Beat in remaining ingredients. Pour into prepared pan. Bake 50 to 55 minutes or until center springs back. Cool to room temperature and chill.
Combine first five ingredients; mix well. Transfer to greased 9-inch square baking dish. Prepare corn bread batter according to package directions; stir in cheese. Drop by spoonfuls into bean mixture. Bake, uncovered, at 350° for 40 to 45 minutes or until heated through.
In a medium bowl, combine first 8 ingredients; set aside. Moisten ribs with water and sprinkle on all sides with tenderizer.
You will need 1/2 cup sugar to each 1 cup of grapes. Place 1 cup grapes in quart jar. Add 1/2 cup sugar. Fill with boiling water; seal and process 20 minutes.
Melt marshmallows, oleo and brown sugar over low heat. Mix into popcorn.
Dissolve Jell-O in boiling water. Add frozen strawberries, stirring occasionally until thawed. Add pineapple with juice, bananas and nuts. Mix well. Pour 1/2 mixture in mold or pan. This mixture should be about 1/2 inch deep. Put in refrigerator until set. (Leave other 1/2 out of refrigerator.) Spread thin layer of sour cream over set Jell-O. Pour rest of Jell-O mixture over sour cream. Refrigerate until firmly set. Serves 10 to 12 (or keeps for several days).
Mix pudding, milk, sour cream and Cool Whip together. Place layers of pudding, layer of vanilla wafers and layer of bananas until all are used.
Blend all ingredients in large bowl, pour into greased loaf pan and bake 1 hour in slow oven (300°).
Melt margarine in ovenproof dish; set aside. Whisk together flour and whipping cream. Add Shoe Peg corn. Pour all ingredients over melted margarine. Bake at 350° for 20 to 25 minutes until slightly brown. Do not overbake.
Preheat oven to 375°. Split each wiener but not completely through. Slice cheese to fit in middle of wiener. Flatten each biscuit; place one wiener on each of the flattened biscuits. Roll biscuit around wieners; secure biscuit around wiener with toothpick. Place on cookie sheet. Bake at 375° for 10 minutes or until biscuits are browned. Yield: 10 servings.
Pound chicken to flatten evenly. Brush both sides with oil. Combine seasonings; sprinkle on both sides of chicken. Grill over medium-hot coals for 6 to 8 minutes. Turn and grill 4 to 6 minutes more or until chicken is tender and no longer pink. Top with cheese. Allow to melt, about 2 minutes. Brush rolls with butter. Grill until toasted. Place lettuce, tomato and chicken on rolls. Top with salsa, if desired.
Mix dry ingredients, then add water and mix well. Put cooking oil in small fryer or skillet (about 6-inches in diameter). Heat until it will cause batter to fry. Pour batter into hot fryer. Reduce heat to medium-high and brown. When brown, turn with an egg turner and let other side brown. Take up and serve hot.
Place cabbage in greased baking dish. Brown hamburger with onion. Stir in uncooked rice. Place meat and rice mixture on cabbage, then cover with soup and water. Cover with foil and bake at 350° for 1 hour. This dish is low calorie, yet filling.
Boil potatoes and onion in a small amount of water until soft. Add milk, salt and pepper; then reheat. Brown flour in the butter and blend it slowly into the potato mixture. Add a little water to the beaten egg and stir into the soup. Let it cook for a few minutes and serve with a sprinkling of chopped parsley.
Mix flour, yeast and sugar. Cut in shortening. Add water and mix. Roll dough in 12 x 14-inch rectangle pan or dish. Brush butter on. Mix 3 tablespoons sugar and cinnamon; sprinkle over top. Roll up and cut in about 15 slices, 3/4-inch thick. Put in buttered pan and let rise 2 hours. Bake at 425° for 10 minutes or until golden brown. Glaze while hot with powdered sugar and 4 teaspoons water.
Put all ingredients in a chopper or cut fine with knife. Mix well. Roll into ball and chill. Serve with crackers.
Cook onion and hamburger together; drain. Add remaining ingredients; simmer about 15 minutes. Salt and pepper to taste. Spread over hamburger buns and serve.
Combine crumbs, sugar, and butter, mixing until well combined. Press onto bottom and sides of 9 inch pie plate. Bake at 350° for 5 minutes. Soften gelatin in water. Combine sugar and cornstarch in small saucepan, gradually add eggnog. Bring to boil over medium heat, stirring constantly. Add softened gelatin, stir until dissolved. Stir in Extract. Cool. Fold in whipped cream, pour over crust. Chill several hours until set. Spread with Cool Whip. Garnish with chocolate curls. Makes 8 servings.
Boil broccoli in small amount of water for 5 minutes. Drain well. Mix with other ingredients. Bake for 30 minutes at 325°.
Dissolve 1 package jello and 1 envelope unflavored gelatin in 1 cup hot water. Pour into 9 x 13-inch pan, which has been lightly Pammed. Chill until almost firm, approximately 20 minutes. If too firm, next layer will tend to slide off. Soften 2 envelopes unflavored gelatin in 1/4 cup cold water; add 3/4 cup hot water. In separate bowl, mix condensed milk with 1 cup boiling water. Combine both mixtures. Pour 1 cup milk mixture over first layer and 1 cup between each subsequent layer. Repeat each gelatin procedure, alternating with milk mixture and ending with gelatin mixture. While each layer is chilling, mix next layer. Jelling times will vary according to temperature of mixture. If mixture becomes too thick, set in hot water or microwave. When completely firm, cut into desired size. Crinkly cutter makes an attractive finish.
Saute onions in 1/2 cup oleo until tender. Combine onion, soup, mushrooms, cheese, parsley, salt, pepper, almonds and broccoli. Mix well. Spoon into two lightly greased 2-quart casseroles. Combine stuffing mix and 1/2 cup oleo; spoon over broccoli mixture. Bake at 350° for 20 to 30 minutes. Yield: 12 to 14 servings.
Heat oven to 350°. In food processor, pulse together with on-and-off motion flour, butter, Jarlsberg, Parmesan, rosemary, thyme, garlic salt, nutmeg and cayenne pepper until combined and mixture resembles small peas. Add egg yolk and water. Pulse until ball forms. If mixture is too dry, add 1 tsp. water and pulse until dough comes together. Turn out onto lightly floured work surface; knead a few times to blend, if necessary. Divide dough in half. On a floured surface, roll out each half of dough to 1/4-inch thickness. Cut into star shapes using 2 1/2-inch star cookie cutter, flouring cutters well to avoid dough sticking to cutter. Place stars on ungreased baking sheet. Gather scraps together, roll out again and cut out more stars for a total of 48. Sprinkle tops with coarse salt. Bake in 350° oven for 18 minutes or until firm and lightly browned around edges. Let biscuits cool on baking sheets on wire racks for 2 minutes. Transfer biscuits to racks; let cool completely. Lightly sprinkle paprika over biscuits, if desired. Store in airtight container at room temperature for up to 1 week.
Mash sweet potatoes with mixer. Melt butter and add to potatoes with mixer. Then add sugars and beaten eggs. Next add milk and flour. Last add salt, vanilla, pineapple, nutmeg and cinnamon. Pour into a greased casserole dish.
Cut eggplant into bite size cubes. Combine all ingredients in saucepan and heat through for about 10 minutes.
Heat pineapple to boiling and then add Jell-O (no water); let cool. Mix Cool Whip and buttermilk together, then stir into Jell-O mixture. You will need to stir a long time before it's thoroughly mixed. Pour into a 9 x 9-inch dish and refrigerate.
Combine ice cream and apple juice. Beat until frothy. Pour into glasses. Top with cinnamon, if desired.
Combine yogurt, pudding mix and whipped topping; mix well. Fold into pie crust. May top with nuts, if desired. Chill until served.
Mix all ingredients together, refrigerate until using as a dip for fresh vegetables. Best if made ahead. Can also be used as a salad dressing.
Melt chocolate on stove and add milk, sugar, coffee and cinnamon. Heat, but do not boil. Pour into cups and top with Cool Whip. Sprinkle on nutmeg and serve.
Cut crusts from bread and slice in thin strips. Line a buttered 13 x 9-inch pan with bread. Place cheese, broccoli and ham in layers. Combine eggs, milk, mustard and salt; mix well. Pour over top of casserole. Refrigerate 6 hours or overnight. Bake at 325° for 1 hour. Let set 8 to 10 minutes. Serves 12.
Drain crabmeat. Mix all ingredients and heat in chafing dish. Serve on crackers. Yields 4 cups.
Preheat oven to 325°. Melt butter; stir in flour and nuts. Put into bottom of 9 x 13-inch Pyrex pan. Bake 20 minutes and let cool. (If you use tin pan, preheat oven to 350°). Soften ice cream. Mix pudding with 1 1/2 cups milk. Mix until it starts to thicken, then stir in with ice cream. Spread over cooled crust and freeze. About 3 hours before serving, top with Cool Whip and Heath bars.
Mix with a mixer, 30 seconds, shortening, flour and salt. Add water, all at once. Mix for 15 seconds on low. Shape into a ball. Kids can roll out and sprinkle with cinnamon and sugar. Bake at 400° for 3 to 5 minutes.
Cream oleo, sugar and vanilla; add eggs. Beat well. Add flour and salt. Divide batter in half. Add melted chocolate to 1/2. Add nuts to rest. Spread walnut batter in 8 x 8-inch pan (greased). Spread chocolate batter over top. Bake 40 to 45 minutes in 350° oven. Cool in pan. Cut in squares.
Combine broccoli, bacon, sunflower kernels and onion. To make dressing, mix mayonnaise, sugar, and white vinegar. Pour dressing over broccoli just before serving. Mix well.