HumbleIntelligence/food-ner-1-Million huggingface dataset:
How to make: Combine gelatin and sugar. Put kettle on burner. Put about 2 1/2 cups of water into tea kettle. Turn burner on high heat. When water boils turn off burner. Pour 2 cups of boiling water into bowl with gelatin mixture. Stir until gelatin dissolves. Stir in 2 cups cold water, the frozen berries and the lemonade concentrate. Stir until berries and lemonade thaw. Chill mixture until needed, then put lemon lime beverage in.
Soak bread slices in 1/2 cup water; add eggs and mix well. Add ground chuck, cheese, salt, pepper and oregano and mix well. Form meat mixture in small balls and brown slowly in 2 tablespoons hot oil. Add meatballs to sauce and cook for 30 minutes.
Combine first two ingredients and let stand for two hours, then drain. Combine last five ingredients and boil 15 minutes. Cool and pour over vegetables. Refrigerate. Good for several weeks.
In small bowl, combine all ingredients, mixing well. Cover with plastic wrap and refrigerate until flavors are blended, at least 30 minutes. Yield: 3/4 cup.
Preheat oven to 350°. Grease well a 9 x 5 x 3-inch loaf pan. Mix flour, baking soda, baking powder, cinnamon, cloves and salt.
Soften cheese and spread on platter. Spread on sauce, then sprinkle on shrimp, diced tomato, ripe olives (sliced) and then cheese. Serve with firm crackers.
Drain fruit juice. Add enough water to make 2 cups liquid. Heat to boiling and prepare Jell-O. Add fruit and nuts. Add Coke last.
Pat meat around the sides and bottom of a deep dish casserole. Use as you would a crust. Pour potatoes, carrots and beans into center. Add seasoning. Pour soup over all. Bake at 350° until meat is done. You may top with cheese, if so desired.
Put Tater Tots on bottom of an 8 x 8-inch baking dish, then add browned meat. Mix the soups and water together and pour over top.	Sprinkle 1/4 cup Cheddar cheese on top. Bake at 350° for 1 to 1 1/2 hours or until brown.
Boil brown sugar, butter and syrup. Boil 5 minutes, then add cream of tartar. Remove from heat and add 1/2 teaspoon soda. Pour over popped corn and nuts and stir. Bake in 2 sheet pans for 1 hour at 225°. Stir every 15 minutes.
Bring syrup, sugar and margarine to a boil. Remove from heat; add peanut butter. Stir cornflakes into mixture until well blended. Press into a 9 x 13-inch pan. Melt chips together in a pan. Pour on top of mixture. Refrigerate.
1. Allow a little fat to remain on the meat if you are grinding it. Wash rice in cold water, drain, cover with water, rinse again and drain well. Add all seasonings to rice; mix thoroughly. Rub butter into meat. Combine meat and rice by rubbing rice and all seasonings well into meat; check seasonings.
Mix instant pudding, condensed milk and milk together for 2 minutes. Refrigerate for 5 to 10 minutes. Whip whipping cream. Add whipped cream, sour cream and pudding mixture together. In large dish, place layer of vanilla wafers, layer of sliced bananas and half of the mixture. Repeat each layer.
Crust Oreo cookies. Save 1 cup cookie mix. Spread in pan. Melt butter and pour over cookies. Whip the cream cheese and 1 1/2 cups milk together. Add pudding and rest of milk. Fold in Cool Whip. Pour over Oreo cookie mix (already in pan). Pour remainder of crushed cookies over top. May also be layered in a clean flowerpot and served, garnished with a flower.
Preheat oven to 350°. In a large bowl, combine first 5 ingredients. Blend well. (Lightly spoon flour into measuring cup and level off.) Stir in remaining ingredients. Drop by teaspoonfuls 2-inches apart onto ungreased cookie sheet. Press each with fork. Bake 8 to 12 minutes until golden brown. Makes 5 to 6 dozen cookies.
Put the pie crusts into a 9 x 12 pan to cover the bottom. Cook raisins in water until plump. Add sugar, spices, salt and lemon juices. Stir in cornstarch mixture. Pour into 9 x 12 pan and seal crust. Sprinkle lightly with milk. Bake at 400° until crust is golden brown.
Place cabbage leaves in boiling water, about 3 or 4 minutes. The leaves should be limp. Drain. In medium size bowl, in center of each cabbage leaf, put about 1/4 meat mixture. Fold cabbage leaf sides in over meat mixture and then roll the cabbage ends of the leaf over the mixture. Put in crock-pot.
Combine cream cheese and peanut butter in a large mixing bowl. Beat at medium speed with mixer until light and fluffy. Gradually add Cool Whip and powdered sugar. Continue beating until smooth. Spoon filling into prepared crust. Freeze at least 8 hours or overnight.
Beat together butter and cream cheese until creamy. Add sugar and vanilla. Beat again. Sift flour, baking powder and salt. Add to creamy mixture. Stir in oats and nuts. Mix well. Chill overnight.
Beat egg yolks; mix sugar and baking powder together. Add to egg yolks. Add vanilla and fold in sifted flour. Add fruit and nuts; mix well. Beat egg whites and add to mixture. Stir together and bake in a tube pan for 2 hours at 250° or bake in loaf pan until done (1 hour).
Cream butter and shortening. Add powdered sugar gradually. Continue to cream. Add salt, vanilla and egg. Beat thoroughly. Add flour, soda and cream of tartar. Mix well. Chill at least 10 minutes. Form into 1/2-inch balls and flatten with fork on sheet. Bake at 350° for 13 minutes.
Wash celery and cut into 3-inch pieces. Combine remaining ingredients, mixing well. Stuff celery pieces with cream cheese mixture. Makes 9 pieces.
Boil the first 4 ingredients 5 minutes. Add vanilla and soda. Pour over 6 to 7 quarts of popped corn; stir well. Bake 1 hour at 250°, stirring every 20 minutes.
Combine Bisquick, cheese and milk. Drop by spoonfuls on ungreased cookie sheet (using Pam is optional). Bake at 450° for 8 to 10 minutes or until golden brown. Combine butter and garlic. Brush on biscuits and serve.
Put chicken or tuna, celery, salt, grated onion, mayonnaise and lemon juice in baking dish. Cover with grated cheese and potato chips. Bake at 400° for about 15 minutes.
Combine all ingredients. Chill. If milder sauce is desired, omit hot pepper sauce.
Mix Cool Whip and Eagle Brand milk together in large bowl; set aside. Layer bottom of large casserole dish with vanilla wafers and 1/2 of bananas. Prepare vanilla pudding according to package directions in separate bowl. Mix together with Eagle Brand milk and Cool Whip mixture. Pour 1/2 of mixture on top of vanilla wafers and bananas. Add another layer of vanilla wafers and bananas; pour remaining mixture on top. Garnish with vanilla wafers around edges of bowl. Chill.
Mix chili sauce and garlic; pour over shrimp in glass bowl. Cover and refrigerate 1 hour. Arrange 1/3 of the bacon pieces in single layer on paper towel-lined 10-inch plate; top with paper towel and another 1/3 of the bacon. Top with paper towel. Arrange remaining bacon on top; cover with paper towel. Microwave on High 4 to 6 minutes or until partially cooked. Wrap bacon piece around each shrimp; secure with wooden pick. Arrange 10 shrimp in circle on paper-towel lined plate. Cover with paper towel. Microwave one plate at a time on High 3 to 4 minutes or until bacon is crisp. Makes 20 appetizers.
Preheat oven to 350°. Grease and flour cake pan(s). Cream shortening and sugar together. Beat in eggs. Mash bananas and stir in sour cream. Sift together flour, baking powder and baking soda. Add dry ingredients to sugar/shortening alternating with adding banana and sour cream mixture. Bake for 25 minutes. Cool. Frost with Cream Cheese Frosting.
Mix all ingredients together but egg whites. Mix well. Fold egg whites in mixture. Bake in unbaked pie shell at 350° until firm in center.
Mix together beef, rice, baking powder, onion, salt and parsley. Mold into firm balls, about 1 1/4-inches in diameter. Brown in 3 tablespoons fat, turning frequently. After browning meat balls, pour tomato soup over them. Cook in covered skillet, over low heat, until rice is tender and stands out on meat. This quantity makes 7 meat balls.
Cook cabbage 8 minutes in salt water; drain. Cook onion and pepper in bacon grease. Toss bread in melted butter. Combine all ingredients, except bread crumbs, in casserole dish. Top with bread crumb mixture. Bake at 350 degrees for 35 minutes.
Mix dry ingredients. Cut in 1 tablespoon lard until crumbly. Add water and mix until a soft dough forms. Knead until dough is smooth and springy in texture. Make into 12 balls. Melt 1 tablespoon lard and brush on each ball of dough. Set aside for 30 to 45 minutes. On a lightly floured surface, roll ball to a 4-inch circle. Then stretch to 7 to 8-inches in diameter. Poke hole in center. Fry in oil at 365° until lightly browned, turning once. Serve hot with butter and/or honey.
Grease baking dish with butter. Alternate potatoes and onions. Pour soup over top. Pour water to top of dish. Sprinkle with butter. Bake at 350° for 1 hour.
Mix together rhubarb, sugar and flour. Put this in 6 x 10 greased casserole. On top of this mixture, put brown sugar, oatmeal, flour and butter which has been mixed together! Bake at 375° for 40 minutes.
In small mixing bowl, beat egg until light and fluffy. Add sugar and vanilla and stir until smooth. Quickly stir in salt, soda and flour. Add nuts and drop by teaspoonfuls on greased pan. Bake at 350° about 7 to 9 minutes or until edges are slightly browned. Do not overbake.
Blend cheese and cream until smooth. Add French dressing, ketchup, onion and salt. Mix well. Place in serving bowl. Serve with chips, crackers or cut up vegetables.
Heat oven to 350°. Line 12 medium muffin cups, 2 1/2 x 1 1/4-inches, with paper baking cups. Place 1 wafer, flat side down in each cup. Beat cream cheese and sugar in medium bowl until fluffy. Add vanilla. Beat in eggs, one at a time. Fill cups three-fourths full. Press peanut butter cups in center. Bake about 20 minutes until centers are firm; cool 15 minutes. Cover and refrigerate at least 2 hours.
Combine sugar, sour cream and coconut. Chill. Reserve 1 cup of mixture for top frosting. Spread remainder between layers of cake. Combine reserved sour cream mixture with 8 ounces Cool Whip. Blend until smooth and spread on top and sides of cake. If desired, save some coconut to sprinkle on top. Seal cake in an airtight container and refrigerate for 3 days before serving.
Mix oleo, sugar and eggs together. Add flour and baking soda. Add cut up dates. Add pecan halves. Add corn flakes. Drop by teaspoonfuls onto greased cookie sheet. Bake in a 350° oven for 10 to 15 minutes, or until done.
Combine all ingredients. Form dough into rolls and refrigerate overnight. Slice 1/4-inch thick and bake in a 350° oven for 12 to 15 minutes. Stores well in airtight container or in freezer.
Heat margarine and water on low heat. Add flour a little at a time until it gets thick (on low heat). Cool. Put flour mixture in a bowl; beat in 4 eggs (one at a time) with mixer. Grease 9 x 13-inch tin pan with margarine. Spread mixture in pan (put up sides of pan a little bit). Bake at 400° for 30 to 35 minutes. It will puff.
Place 1/4 pound butter, ground pork and onions in pan and brown. Add water; continue to simmer for 45 minutes. Set meat mixture aside to cool. Beat the eggs slightly; add tapioca. Mix well and fold into meat mixture. Place 5 pastry sheets, buttering each, on bottom of 9 x 13-inch pan. Cover with 1/2 of meat mixture; top with 5 more buttered pastry sheets. Spread remaining meat mixture. Sterilize "good luck coin" (a quarter or fifty-cent piece) and place among pastry sheets. Place 5 buttered pastry sheets over last layer of meat mixture; pour remaining butter over entire "kreatopita."
Melt candy in a double boiler. Can be put in microwave, broken down and stirred 2 to 3 times. After melted, add nuts and cereal. Mix well. Spoon onto waxed paper. Refrigerate until firm. Store in airtight container.
Dissolve the Jell-O, place fruit in deep dish and cover with fruit swirls. Then pour the Jell-O over fruit and fruit swirls (when set). Pour vanilla pudding on top. Whip heavy cream and place on top, then cover with sprinkles and keep refrigerated. Serves 6 to 8.
Boil until smooth. Stir constantly. Add 3 1/2 cups powdered sugar while warm. Beat well.
Two to three dozen blossoms makes 8 servings. Blossoms will keep two to three days placed in a large bowl of water in refrigerator.
Divide chips and cheese, 1 cup to each portion. Heat oven to 350°. Brown meat; drain. Stir in salsa, corn, salad dressing and chili powder. Layer 1/2 meat mixture in 2-quart casserole with 1 portion of cheese-chip mixture. Repeat layers. Bake for 20 minutes, or until thoroughly heated. Top with lettuce and tomatoes, if desired.
Mix in a large container which may be used for freezing. (I use a 1-gallon plastic, clean milk carton.) Tint before freezing. May use any color (red, green, yellow). Remember, tint slightly darker than you want final mixture. Chill 2 liter Sprite, ginger ale or 7-Up. Two hours before serving, remove concentrate from freezer. Cut top from plastic jug. You desire to have frozen slush when you combine Sprite and concentrate. Serves 40 punch cups. Wonderful tart punch with iced cake, like wedding cake.
Cook pasta as directed and set aside. Slice/chop zucchini, carrots and broccoli. Chop artichoke hearts if whole. Cut cheese into bite size pieces or crumble. Blanch zucchini, carrots and broccoli. Put into boiling water for 5 seconds; remove and rinse with cold water until cool. Put everything into a large bowl with the pasta and add pesto; mix well to coat everything. Best when served cold. Enjoy!
Boil potatoes for 5 to 10 minutes. Put in casserole dish. Mix soup with 1/2 cup of water. Pour over potatoes. Sprinkle with salt and pepper. Bake in oven until potatoes are done at 350°. When done, put cheese on top and bake until cheese melts.
Place frozen fish in bottom of large saucepan. Mix other ingredients and pour over fish. Boil until done (about 20 to 25 minutes). Serve with melted butter. Tastes just like lobster.
Season ground meat according to your taste. Fry until all redness is gone, and drain any fat. Prepare cornbread mix according to instructions on package. Add can of cream-style corn to cornbread mix and mix well into batter.
Combine all ingredients, using only half of the cheese. Mix well. Spread into 9 inch baking dish and sprinkle remaining cheese over the top. Bake at 350° for 40 minutes.
Preheat oven to 325°. Cream butter and sugar. Add egg yolks, mixing well. Add flour and mix with a fork until of pastry consistency. Remove 1/4 of pastry and set aside. Press remaining dough over the bottom and sides of a 10 x 15-inch baking sheet. Spread jam over dough and sprinkle with chopped nuts. Crumble reserved pastry mix over the jam. Bake 30 minutes; cool 5 to 10 minutes and cut into squares while warm. Makes about 60.
Mix pecans, flour and margarine until like pie dough and press in 9 x 13-inch pan. Bake at 350° for 15 minutes.
Boil potatoes with jackets on; skin and dice. Dice fine the onion. Add seasonings; sprinkle each as you would for each potato. Cook bacon, drain and cut in small pieces. Use 1/3 cup bacon grease to each 2/3 cup vinegar (1 cup per each 6 to 10 medium potatoes). Add 1 to 2 tablespoons sugar per cup of liquid. Heat liquid to blend flavors. Pour over potatoes. Stir in bacon, leaving some crumbled for garnish.
Spread the cream cheese in the bottom of a Pyrex dish. Place a layer of chili, then a layer of grated sharp cheese. Bake on 350° until dip bubbles.
Butter a 9 x 13-inch pan. Dump pineapple and swirl to fill in corners. Next, dump in pie filling and smooth out to cover pineapple. Dump dry cake mix on top to cover fruit. Sprinkle with nuts. Cut butter into "pats" and arrange on top of cake mix. Do not mix. Bake 1 hour (until brown) at 350°.
Cook until thick flour and milk. Beat together until like whip cream the butter or shortening, confectioners sugar and vanilla. Add cooked mixture and beat until fluffy at high speed on electric mixer. Will frost two 9-inch layers.
Simmer all the ingredients 1 hour. Serve with grated Cheddar cheese, chopped onion and crackers.
Cover first 4 ingredients with water and boil in soup pot until tender. Whip eggs by hand and keep adding flour until crumbly and dry. Add to soup pot and cook until tender. Add bacon bits and grease to soup pot. Add milk to desired thickness.
Preheat oven to 375°. Roll chicken in egg, then in bread crumbs. Place skin down in a foil lined pan. Cover with foil. Bake 30 minutes. Uncover; turn down to 350°. Bake, uncovered, until tender and brown. (Great with pork chops.)
Mix everything except cheese, stuffing mix and butter. Put in 8 x 8-inch baking dish. Sprinkle with cheese. Mix stuffing mix and butter and put on top. Bake, uncovered, for 20 minutes at 400°.
Butter one side of each slice of bread. Place one slice in a skillet, butter side down. Top with cheese, pepperoni, sauce and second slice of bread, butter side up. Cook over medium heat until golden brown, turning once.
Cut a split down middle of wieners; place a cheese stick in each. Wrap a crescent roll layer around each. Bake on a cookie sheet at 350° until lightly golden brown. Maybe sliced after cooled or served whole topped with hot chili.
Skin and bone fish; cut meat into small pieces about 1-inch long. Slice the potatoes; boil in 1 quart water. Mash potatoes, then return them to the water in which they were boiled. Chop the salt pork; saute in frying pan. When fairly crisp, add the diced onions. When onions are soft, add fish. Fry slowly until fish begins to flake. Add mashed potatoes with the water, sugar, salt and pepper, cream and curry powder. Just before serving, sprinkle the chowder liberally with crushed oyster cracker crumbs.
Mix well. Bake at 400° for 10 minutes, then reduce to 350° and bake until firm.
Cream together eggs and brown sugar. Add buttermilk and bananas. Combine flour, salt and soda. Add to egg mixture. Stir in raisins and nuts. Bake in wax paper-lined 7 1/2 x 3 1/2-inch loaf pan in 350° for 1 hour. Use toothpick to test for doneness. Cool before serving.
Mix in heavy saucepan: sugar, Pet milk, marshmallows, butter or margarine and salt. Cook, stirring constantly, over medium heat to a full boil. Boil and stir 5 full minutes. Take off heat; stir in until completely melted, chocolate chips. Stir in nuts and vanilla. Cool in buttered 8-inch pan.
Cook chicken with onion, carrot and parsley. Grease casserole. Layer: 3 tortillas, shredded chicken, 1 can soup, chillies, sour cream and layer each of cheese. Repeat 2 or 3 times. Bake for 45 minutes at 375°.
Cut bologna into hunks; put into container you will want to keep it in. Fill with a diluted vinegar solution (2 to 1; 2 parts vinegar to 1 part water). This way, you know you have enough to cover the bologna when you finish. Pour off vinegar water solution into pan. Add the sugar, bay leaves and spices; heat and pour over bologna in jar. Let cool. Refrigerate for about 3 days.
Put in a large bowl and layer the angel food cake, thawed frozen strawberries, sliced bananas and crushed pineapple. Repeat layers.
Pour heavy cream in saucepan. Cook, stirring frequently, on medium to low heat. Add butter, salt and pepper. Continue cooking until cream begins to thicken slightly. Add grated cheese and continue cooking until mixture is just slightly thick.
Saute vegetables in 1/4 cup margarine. Add cream cheese and milk; stir over low heat until cream cheese is melted. Stir in ham and Parmesan cheese. Toss spaghetti with remaining margarine. Add cream cheese mixture; mix lightly. Serve immediately. Makes 6 servings.
Cream butter and sugars. Add eggs, one at a time. Beat well. Sift dry ingredients; stir into creamed mixture. Add remaining ingredients and mix well. Drop by teaspoons on an ungreased bake sheet. Bake at 350° until lightly browned.
Cream 1/3 cup margarine and sugar in mixer bowl until light and fluffy. Add egg; mix well. Add flour alternately with milk, mixing well after each addition. Beat for 2 minutes. Spoon into greased 9-inch baking pan. Combine remaining 2 tablespoons margarine, 2 tablespoons flour, brown sugar and walnuts in small bowl; mix well. Sprinkle over batter. Bake at 350° for 30 to 45 minutes or until golden brown. Yield: 9 servings.
Pat 2/3 of above mixture into ungreased pan. Bake for 8 minutes. Sprinkle one 12 ounce package of chocolate chips over crust.
Sprinkle yeast over warm milk and stir to dissolve. Beat egg yolks	and add to yeast mixture with vanilla. Sift together the flour, salt and sugar, then add to liquid ingredients. Stir in	melted butter and combine thoroughly. Beat the egg whites until stiff. Carefully fold into batter. Let mixture stand in a warm place about 45 minutes or until it doubles in bulk. Cook in waffle iron. (Sprinkle with powdered sugar after baking, if you want.) Very good.
Mix soup, flour and baking powder. Cut in shortening. Add pepperoni, green pepper, onion and milk. Drop by teaspoon onto greased baking sheet. Bake 10 to 12 minutes at 400°.
Rinse a medium head of cauliflower, break into flowerets. Cook, covered, in a small amount of boiling water, salted, until tender (10 to 15 minutes). Drain well. Place 1/2 of the cauliflower in 1-quart casserole. Season with salt and pepper, spread 1/2 cup sour cream and sprinkle with 1/2 cup shredded sharp cheese, top with 1 teaspoon toasted sesame seed. Repeat layers. Bake at 350° until cheese melts and cream is heated through, about 5 minutes.
Crush crackers. Add salt and pepper. Melt butter in a 9 x 9-inch baking dish in a 350° oven. Take baking dish from oven. Roll scallops in melted butter, then cracker crumbs. Return scallops to baking dish. After all scallops have been buttered and crumb-coated, return to oven and bake 15 to 20 minutes.
Add 1 tablespoon of mixture to 1 cup. Add boiling water and stir. Enjoy.
Roll chicken in flour; flash fry in vegetable oil. Put syrup from pineapple in a pan; add water to make 1 1/4 cups. Put in sugar, cornstarch,	vinegar, soy sauce, ginger and bouillon cube. Boil for 2 minutes, until thickened.
Bring pineapple and juice to a boil; add Jell-O. Dissolve well; let cool. Add pecans and buttermilk. Mix well. Fold in Cool Whip; mix well. Pour into 9 x 9-inch Pyrex dish to congeal.
Blanch cabbage in boiling water with bay leaf. Mix together uncooked rice, salt, pepper, meat, egg, onion salt and nutmeg. Shape into rolls; this mixture should make 12 rolls, about 3 inches long. Wrap the rolls, envelope fashion, in wilted cabbage leaves. Arrange carefully and snugly in a shallow cooking utensil. Cover with tomato sauce to which an equal amount of water has been added and the stewed tomatoes. Dot with butter and simmer gently on top of stove or in moderate oven for 1 hour.
In a large glass bowl, mix all ingredients. Cover and refrigerate 2 to 3 hours. Serve with fish, chicken, grilled seafood and rice. Yields enough to make any meal memorable.
Cook and drain squash (about 10 minutes). Add next 5 ingredients. In buttered 9 x 13-inch casserole dish, place layer of moist stuffing on bottom. Pour squash mixture on top of stuffing. Add another layer of moist stuffing. Dot with butter and bake at 350° for 30 to 35 minutes. Moisten stuffing with chicken broth or water before layering.
Mix all together. Divide into equal parts. Roll very thin on	floured board. Cut in pieces of desired size. Let dry for several hours. (This is enough for a large hen.) Be sure noodles are dry. When dry, put in plastic bags and put in freezer. They keep good in freezer until needed.
Combine sugar, syrup and water in boiler; cook until it "spins a thread." Add raw peanuts; cook until it is light brown. Add butter. When butter is melted, remove from heat. Stir in soda immediately. Pour on a greased cookie sheet; cool and enjoy.
Combine vegetables, soup, 1/2 cheese, sour cream, pepper, pimento and 1/2 can of onion rings. Pour into a 1-quart casserole. Bake, covered, at 350° for 30 minutes. Remove from pan and top with remaining cheese and onion rings. Bake, uncovered, another 5 minutes. (I usually double or triple this for a family of 7 as they all like it so well, and it is good for leftovers. Allow extra time for cooking when doing this.) Serves 6.