HumbleIntelligence/food-ner-1-Million huggingface dataset:
Arrange colors of the Jell-O any way you like. With 1 cup hot water, mix with first color and stir. Separate 1/2 mixture. With half, add 1/3 cup sour cream. Stir and pour into deep dish, 9 1/2 x 11 x 2-inches (glass is nice). Let set up in refrigerator. When set, pour 1/2 plain mixture. When set continue same way with all colors.
In large bowl, combine spinach, lettuce, grapes, almonds and oranges. In a screw top jar, combine remaining ingredients except avocado; shake well. Just before serving, toss some of the dressing with the salad and garnish with avocado. Serve remaining dressing on side. Makes 8 servings.
Mix and pour into 3 well-greased 8 x 5-inch loaf pans or 7 small loaf pans. Bake at 325° for 1 hour and 10 minutes.
In large heavy pan, brown hamburger, onion and chili powder. Pour off fat. Add remaining ingredients. Heat, stirring occasionally. Makes about 6 servings.
Combine first 5 ingredients, beat well. Mix dry ingredients all together. Mix together both mixtures. Drop by scant teaspoonfuls onto cookie sheet. Bake at 325° for about 15 minutes.
Slowly mix paprika and sour cream. Refrigerate. Peel and slice potatoes 1/4-inch thick and lay in buttered Pyrex baking dish. Cut bacon in squares and put over potatoes. Add salt and pepper. Bake at 400° for 30 minutes. Add layer of sliced onion, salt and pepper. Bake 15 minutes. Add sliced tomatoes, sliced green peppers, salt and pepper. Bake 30 minutes. Add fillets of fish, salt and pepper. Bake 10 to 12 minutes. Spread paprika sauce over fish. Bake 1 to 2 minutes.
In skillet, cook beef and onion over medium heat. Add spaghetti sauce and simmer 30 minutes. Combine eggs, cottage cheese and sour cream. Spread 1/2 cup meat sauce in greased 9 x 13 pan. Layer with 4 lasagna noodles. Add cottage cheese mixture and layer of pepperoni. Top with remaining lasagna noodles and meat sauce. Sprinkle with Mozzarella and Parmesan cheese. Cover and bake 35 minutes at 350°. Uncover and bake 10 minutes longer. Let stand 15 minutes to set up before serving.
Melt butter in large frying pan or deep pot. Cook squash, carrots and onion until tender, add remaining ingredients. Pour in baking dish and top with cheese. Bake at 350° for 45 minutes. (Makes a lot and freezes well.)
Peel pears and cut out blossom end. Do not remove stems. In deep saucepan, mix sugar, orange juice, lemon juice, lemon rind and ginger. Bring to boiling. Place pears in syrup. Bring to boiling again. Cover and simmer 25 to 30 minutes or until pears are tender when pierced with a fork. Arrange pears in deep serving dish. Pour syrup over top. Sprinkle with the almonds. Serve slightly warm or chilled with whipped cream, if desired. Makes 4 servings.
Mix butter and crumbs. Line half in the bottom of a casserole dish. Mix other ingredients. Pour over the crumbs and top with remaining crumbs. Bake for 1 hour at 350°.
Place buttermilk in a shallow dish. Combine crackers, garlic powder, sage, salt and pepper in a plastic bag; shake to mix thoroughly. Dip chicken pieces in buttermilk. Place one or two pieces at a time in bag; shake to coat. In a large, deep frying pan, melt lard over medium-high heat to 375°. Add chicken pieces; cook, turning frequently, until brown and crispy, about 20 minutes. Drain on paper towels before serving. Serves 4.
Select firm clingstone peaches. Peel and drop at once into a sirup which is made by boiling together 1/2 the sugar and water, and boiling for 15 minutes. Cool and allow to stand for 2-3 hours. Drain off sirup, put vinegar and spices and balance of sugar into it, and cook 15 minutes. Add peaches and cook together for 1/2 hour. Let stand overnight. Next morning, drain off the sirup, cook for 20 minutes, add peaches and continue cooking for 15 minutes. Cool again and let stand at least 2 hours or overnight, then cook all together again until peaches are clear and tender. Pack peaches into jars, cover with strained sirup, and seal.
Mix ingredients in order. Pour into greased pan and bake at 425° for 30 minutes.
Peel and cut squash into small pieces. Place in saucepan with small amount of water. Bring to boil; reduce heat and simmer until squash is crisp-tender. Drain. Beat squash with rotary beater. Add evaporated milk and butter; beat until light and fluffy. Add salt and pepper. Yields 4 servings.
Combine all ingredients and chill for at least 2 hours. It can be pureed, too, if you like a less "chunky" soup.
*To sour milk: 1/2 cup milk with 1/2 tablespoon vinegar.
In large kettle, boil lentils in water for 1/2 hour. Add carrots, celery, oil, salt and pepper. Continue boiling slowly for 2 to 3 hours, depending on thickness desired. During last 1/2 hour, add tomato sauce, marjoram, rice, noodles or spaghetti.
Cook pasta as package label directs. Meanwhile, in skillet, heat oil over high heat. Add sausage and onions; saute 10 minutes or until browned, breaking up sausage. Add chicken broth and peas. Cook 2 to 3 minutes or until peas are tender.
Mix all together real good; pour into pie shell and bake about 40 minutes at 350°.
Mix crackers and margarine well and press firmly in bottom of 9 x 13-inch Pyrex dish. Mix the ice cream and pudding together; pour over cracker crust. Top with Cool Whip and coconut. Keep in refrigerator. Better after at least 12 hours. You may freeze this for later. Keeps in refrigerator for several days.
Put all ingredients in 2-quart casserole dish in order listed. Cover tightly and bake for 1 1/2 hours at 350°.
Combine rice-vermicelli with ground beef and beaten egg. Shape into small meatballs (about 20). Brown on all sides in skillet. Combine contents of flavor packet with water. Pour over meatballs. Cover and simmer 30 minutes. Thicken gravy if desired.
Mix together flour, margarine, sugar and 1/4 cup chopped nuts like pie dough. Pat into a 9 x 13-inch pan and bake in a 350° oven for 15 minutes. Cool crust.
Salt and pepper pork chops and put in shallow pan. Combine brown sugar, water and catsup. Spoon over the chops. Bake at 350 degrees for 1 hour, or until done. Cover the first half of baking time. Uncover the last half of baking time. Turn chops once.
In a large skillet, cook beef, green pepper and onion over medium heat until meat is no longer pink; drain. Add water and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Stir in the black beans and tomatoes. Simmer, uncovered for 10 minutes. Place two tortillas in a greased	13x9x2 inch baking dish. Spread with half of the refried beans and beef mixture; sprinkle with 1 c. cheese. Repeat layers. Top with remaining tortillas and cheese. Cover and bake at 350° for 25-30 minutes or until heated through and cheese is melted.
Dip the fruit into the egg white. Lift up the fruit using a fork or fingers. (Don't take up too much egg, the fruit should be barely wet.) Place 10 to 12 pieces of fruit on a cookie sheet with the sugar and shake the pan so that the fruit gets coated with sugar. Place the pieces on a cookie sheet and let them dry, either outside or in the refrigerator. Serve with a sprig of mint.
Saute chopped veggies until tender. Add hamburger meat and mash with potato masher. Cook until meat is done. Drain. Add taco seasoning and tomatoes. Salt to taste. Cook approximately 10 to 15 minutes. Remove from heat, grate cheese for top.
In heavy saucepan, combine sugar, corn syrup and water. Cook until it spins a thread (very hard ball stage). Add pecans and cook until it caramelizes (turns tan). Remove from heat and add butter. Stir until it is blended and add soda. When it foams up, pour onto buttered 9 x 13-inch pan or cookie sheet. Cool and break into pieces.
Preheat oven to 350°. Cream together honey, butter and oil. Beat egg lightly	and add. Prepare persimmon pulp by cutting persimmon in half. Scoop out the pulp, removing any seeds, and break up the fruit with your fingertips. Dissolve baking soda in pulp. Combine persimmon with honey mixture. Stir nuts, raisins and salt into flour. Add cinnamon, nutmeg and cloves. Stir dry ingredients into wet ones. Drop by heaping teaspoons onto oiled cookie sheets. Bake 20 minutes. Makes 3 dozen.
Heat oven to 400°. Spray 13 x 9 baking dish with Pam. In your skillet, add your cream cheese, green chilies and cooked chicken together. Cook on low to medium heat and stir until cream cheese has melted. Spoon chicken filling onto tortillas; roll up and place seam side down in baking dish. Pour enchilada sauce over top; sprinkle with Cheddar cheese. Bake 15 to 20 minutes or until hot and cheese has melted. Should make 6 to 10 enchiladas.
Chop the rhubarb and place in an unbaked pie shell. Pour on top of rhubarb the first four ingredients. Bake 30 minutes at 350°.
Test by making a soft ball in water. Boil about 6 1/2 minutes on medium heat.
Beat together cream cheese and sour cream. Mix in desired seasonings. Spread into 9 to 10-inch pie plate. Cover with pizza sauce. Spread onion and green pepper over sauce. Layer pepperoni evenly over top. Bake, uncovered, in 350° oven for 10 to 15 minutes. Sprinkle Mozzarella cheese over pepperoni and bake until cheese is melted (about 5 minutes). Serve warm with tortilla chips.
Combine spices and rub 2/3 on the fat side of brisket and 1/3 on bottom side before grilling.
Heat olive oil in a fondue pot. Add onions and garlic and saute until onions soften. Add tomato puree, white wine, oregano and red pepper flakes. Keep fondue pot at simmer. Add Feta cheese and cook until melted. Add parsley, salt and pepper. Serve hot, dipping seafood and small potatoes.
Mix pudding mix, milk and powdered sugar and stir in 2 1/2 cups banana. Slice cake into 3 layers. Place 1 layer on bottom, then spread 1 1/2 cups filling between each layer and on top. Spread Cool Whip on top and garnish with bananas and coconut.
Mix finely chopped nuts with sugar. Slowly melt butter and margarine together and allow to slowly boil over low heat for 5 minutes. Do not stir. Lay out first layer of filo; spread about 3 teaspoons butter on it. Sprinkle with nuts and sugar. Do the same with second and third layers. Roll lengthwise on dowel or stick. Squeeze ends together and remove stick. Bake on cookie sheet at 350° until slightly browned (about 15 minutes). When cool, cut on diagonal and sprinkle with powdered sugar.
Wash cabbage. Cut in 1 1/2 x 2-inch slices. Dissolve salt in water. Soak cabbage in brine 8 hours or overnight. Rinse and drain. Combine seasonings. Add to cabbage and mix thoroughly. Pack in 1 quart jar. Cover loosely and let stand at room temperature for 24 hours. Tighten cover and refrigerate for 3 days to ripen before serving. Will keep for several weeks.
Preheat oven to 350°. Grease a 3-quart baking dish. Bring water to boil. Stir in grits. Reduce heat; cook 5 minutes. Remove from heat. Stir in 1 cup cheese and butter until melted. Add eggs, milk and sausage; blend well. Pour into prepared dish; sprinkle with remaining cheese. Bake for 1 hour. Cool 10 minutes before serving.
Blend cheese and sugar. Add juice and sour cream. Fold in remaining ingredients. Pour into mold and freeze. Thaw 2 hours before serving.
Heat oil in skillet. Add onion. Saute until tender. Stir in garlic and saute 1 minute. Add tomatoes, vodka and red pepper. Simmer, stirring to break up tomatoes, until sauce is reduced and thickened (15 minutes). Stir in cream and simmer. Stir until thickened, about 5 minutes. Season with salt. Add cooked pasta and parsley.
Mix cake, flour, cocoa powder and baking soda. In another bowl mix with a beater the sugar, vanilla and butter; then add eggs, one at a time. Add food coloring and vinegar. Mix all ingredients in well. Then pour both bowls of mixture into one. Finally, add buttermilk. Melt cream cheese and mix into the ingredients well. Pour batter into three 9-inch round pans. Bake at 350° until done (check with toothpick).
Melt butter, add flour and stir. When a little thick, add scalded milk and salt. Pour over potatoes.
Combine beef, salt, pepper and onion. Heat skillet and add beef mixture. Cook until done and brown. Add tomatoes and stir in macaroni. Pour mixture into a buttered baking dish. Top with cheese. Bake at 350° for 30 minutes or until cheese melts. Serves 4.
Add Seven-Up to jello. Let set until almost jelled. Add bananas, pineapple and marshmallows. Chill until firm.
Dissolve cornstarch in cold water in a 2-quart microproof bowl. Add 1 1/4 cups of the sugar, hot water and salt. Blend well. Cover with casserole lid and cook on High 6 to 7 minutes or until mixture is thick and clear. Stir occasionally. Set aside. Beat egg yolks in another bowl until thick. Gradually beat into cornstarch mixture. Cook on High for 2 minutes. Add butter and stir until melted. Blend in lemon juice and peel. Pour into pie crust. Set aside to cool slightly. Beat egg whites with cream of tartar in a large bowl until foamy. Gradually beat in remaining sugar until whites are stiff and glassy. Blend in vanilla. Spread over cooled filling, sealing the edges. Heat in conventional oven to 450° for 4 to 6 minutes or until meringue is lightly browned. Let cool.
Cover bottom of 9 x 13-inch pan with chocolate chip dough. Mix cream cheese, sugar and eggs. Beat well. Pour over dough and bake at 375° for 35 minutes. Cut into squares.
Spread peanut butter on half of the crackers. Top with other half to form sandwich. Refrigerate until chocolate is ready. Melt chocolate chips and shortening over warm water. Stir until smooth. Dip sandwiches and place on waxed paper. Refrigerate again until chocolate has hardened. Yield: 3 dozen.
Mix milk, sugar, eggs, cinnamon and vanilla. Pour over 1 loaf cubed bread and bake at 350° for 45 minutes.
Mix together taco seasoning mix, sour cream and cream cheese. Put mixture on large platter. Cut up lettuce and put on top of mixture. Add tomatoes and grated Mozzarella cheese. Dip and eat on taco chips.
Fry bacon; drain on paper towels. Set aside. Add onion to drippings; saute, adding hamburger and cooking until no longer pink. Drain off drippings and add remaining ingredients, cooking until desired consistency, adding garlic cloves halfway through cooking. Add bacon (crushed) back into sauce when done.
Cut muffins into 2 halves. Prepare as many as you want according to your appetite. Toast lightly in broiler. Spread 1 teaspoon oil on each 1/2 muffin. Spread 1 tablespoon (more or less) to cover muffin completely. Sprinkle oregano lightly. Cover with grated cheese. Sprinkle Parmesan cheese. Put under broiler until cheese melts, approximately 2 minutes.
In a medium bowl, combine eggs, bread crumbs, lemon juice, onions and mustard. Fold in crab. Fry in hot oil until golden brown.
Soak raisins in hot water to cover until raisins are soft. In a double boiler, heat milk and rice. Beat egg yolks until smooth and add brown sugar and salt. Add milk and rice mixture very slowly, then pour back into double boiler and cook over boiling water until very thick. Fold in egg whites. Add vanilla or lemon juice. Fold in drained raisins. Serve warm or cold or with fruit (blueberries and a sprinkle of cinnamon).
Place roll dough in 9 x 13-inch baking pan to form a crust. Beat egg and cream and pour over crust. Brown and drain crumbled sausage and sprinkle along with diced, cooked ham over egg mixture. Top with cheeses and bake in 400° oven for 15 minutes. (Can be prepared night before and refrigerated until baking time.)
In deep pan, heat oil and brown meat well; add garlic, celery and onions. Saute 10 minutes. Add tomatoes, tomato sauce, spices, seasonings and beans. Bring to a boil; reduce heat and simmer, uncovered, for 90 minutes, depending on desired consistency. Stir often to prevent sticking.
Mix undiluted soups thoroughly; add 1/4 cup cheese. Mix in broccoli and chicken (cut into chunks). Top with remaining buttered crumbs and cheese. Bake at 325° until bubbly and browned.
Drain whole kernel corn. Mix both cans of corn, butter, milk, flour and sugar. Beat eggs until light. Add to corn mixture. Turn into greased casserole dish. Bake at 350° until center is firm.
Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating thoroughly after each addition. Beat in chocolate. Add sifted dry ingredients in thirds, alternately with the milk and flavoring, beating until smooth after each addition. Stir in nuts. Using 2 buttered jelly roll pans, spoon batter in 4 rows, the length of the pans (2 rows in each pan). Arrange batter together in nice even strips, about 2-inches wide. Beat egg white with fork and brush some over each row, being careful not to spill over onto pan. Sprinkle some sugar lightly over top. Bake in 375° oven for 20 minutes. Frost if you wish. Cut in diagonal slices. Makes about 36 slices.
Divide dough in half. Turn 1 portion of dough out onto a smooth surface heavily sprinkled with cornmeal. Pat dough into a circle 1/2-inch thick, using palms of hands. Cut dough into rounds using a 2 3/4-inch cutter.	Cut carefully as leftover dough should not be used. Repeat procedure. Sprinkle 2 baking sheets with cornmeal. Transfer dough rounds to baking sheets, placing 2-inches apart with cornmeal side down. One side should remain free of cornmeal. Cover and let rise in a draft free place (85°) 30 minutes or until doubled in bulk. Using a wide spatula, transfer to a preheated, lightly greased electric skillet (360°). Place rounds, cornmeal side down in skillet; cook 5 to 6 minutes or until brown. Turn and cook 5 to 6 minutes. Cool on wire rack.
Mix all ingredients together. Chill for 1 hour. Shape into a ball. Roll in crushed nuts. Chill overnight.
Mix all ingredients in Dutch oven or large heavy saucepan. Simmer about 3 hours or until meat is tender.
Prepare Jell-O using 2 cups boiling water and only 1 cup cold water. Dissolve in a 12 x 7 x 2-inch pan. Reserve juice from pineapple and orange segments. If juice does not amount to 1 cup, add enough water to make 1 cup liquid for the topping.
Mix yeast, 1/3 cup lukewarm water and 1 teaspoon sugar together. Set aside.
Combine sugar, flour and meal in a bowl. Toss lightly with a fork. Add remaining ingredients and beat with hand or mixer until smooth. Pour into unbaked 9-inch pie shell. Bake for 35 to 40 minutes at 325° or until top is golden brown.
Combine all ingredients with a spoon to blend, then beat with electric mixer for 3 minutes at medium speed. Pour mixture into greased loaf pans instead of tube pan. Bake at 350° for 1 hour and 5 minutes and test for doneness.
Spread crescent rolls on bottom of cookie sheet. Bake in oven at 400° for 10 minutes; let cool. Mix cream cheese, dressing and mayo. Spread on crescent rolls. Top with favorite veggies.
Cream shortening and margarine. Add sugars, beating well. Add eggs, one at a time. Add flour with milk. (Add baking powder with flour.) Add nuts last. Bake in greased and floured tube pan. Bake at 325° for 1 1/2 hours.
Remove skin; boil chicken in salted water for approximately 1 hour or until tender. Remove, let cool and pick from bone into small pieces. Cook broccoli according to package directions; drain well and cut up. Arrange broccoli in a lightly greased casserole dish; top with chicken.
Mix eggs and oil in large bowl. Add sugar, flour, baking soda, salt, vanilla extract and cinnamon. Mix by hand. Add apples and nuts. Grease 9 x 13-inch pan generously. Bake at 325° for 45 minutes.
Preheat oven to 350°. In large bowl, with a wire whisk, combine the first 6 ingredients . Pour filling into pie crust. Bake for 70 minutes or until knife inserted in center comes out clean.
Heat oven to 350°. Use a 13 x 9 x 2-inch pan.
In a saucepan, combine the vinegar, water, sugar, salt and pepper. Bring to a boil. Let the mixture cool. Place in a glass jar with a lid and chill in refrigerator for an hour before using. Cut cucumbers into very thin slices; do not peel. Add to vinegar solution. Cover and refrigerate.
Beat cream cheese and sour cream in large bowl until smooth. Gradually add sugar and beat until blended; add eggs, one at a time, beating just to blend after each addition. Transfer 1/3 cup cheese mixture to small bowl; set aside. Add pumpkin and spices to remaining cheese mixture and beat until blended. Spread in crust. Drop reserved 1/3 cup cheese mixture by teaspoon over filling. With tip of sharp knife gently swirl in decorative pattern. Bake about 30 minutes at 375° or until filling is firm. Cool on rack; cover and chill.
Dissolve lime jello in boiling water. Chill until syrupy. Blend with chilled jello pudding, cottage cheese, pineapple, Cool Whip, nuts and cherries. Pour in 9 x 13-inch pan and chill until firm.
Spread chili on bottom of an 8-inch casserole dish. Spoon rice on top of chili. Blend muffin mix, cheese, pepper and milk. Layer over rice. Bake at 375° for 25 to 30 minutes or until brown.
Mix all ingredients in large mixing bowl. Stir occasionally for approximately one hour, until blended well. Store in airtight container.
Cream butter and sugar. Add eggs, one at a time. Combine flour, baking powder, salt and soda. Beginning and ending with flour, alternate flour and buttermilk into butter, sugar and eggs. Add vanilla. Line layer pans with waxed paper, greasing pan with butter. Bake 15 minutes at 350°. Makes 6 regular or 8 thin layers. Can be used for two layer cakes.
May use 3/4 cup of nuts if desired; of course, no longer fat free.
Rub meat surface with garlic if desired. To marinate, place roast in plastic bag; set in deep bowl. Pour barbecue sauce over meat; close bag. Marinate in refrigerator 2 to 24 hours, turning occasionally.
Cream the butter. Gradually add sugar. Stir well. Add eggs, one at a time, beating well after each. Blend in maple syrup gradually. Sift dry ingredients. Add hot water alternately with dry ingredients to creamed mixture, beginning and ending with dry ingredients (with electric mixer, use low speed). Pour into an oblong pan which has been well-greased and floured or two 8-inch round layer pans. Bake at 350° for 30 to 35 minutes. Cool and frost.
Whip and cream together the first four ingredients. Next blend the cheese mixture into the fruit mixture. Fold in one cup whipped topping. Freeze.
Cream together first four ingredients. Mix together next four ingredients and add to first mixture. Fold in coconut, pecans and apples. Bake 1 hour and 20 minutes at 300° in pan with hole in center (angel food pan).
Combine and cook gently until done. Add 8 ounces shredded cheese with 1 tablespoon flour. Simmer and serve.
Using a food processor or mortar and pestle, crush the garlic with salt to form a thick paste. In a mixing bowl, combine the garlic paste, onion and juice and let the mixture set at room temperature for 30 minutes or longer.
Fry bacon till half-way cooked. Wrap bacon around water chestnuts. Hold together with toothpicks.
Now clean out the refrigerator. You can add cooked rice and macaroni, leftover beans or other vegetables. Also you need more canned large tomatoes and 2 cans tomato sauce, depending on your taste.
Grate up cabbage and place in a bowl with lid. Add remaining ingredients and stir, then place lid on. Set out at room temperature overnight.
Cream together the butter, cheese and vanilla. Add the powdered sugar; beat until smooth. Add nuts, raisins and coconut.
Marinate venison in glass container 8 to 12 hours in refrigerator. Drain and place in pan in 150° oven for 12 hours. You can lay meat on a cookie sheet, but drain off liquid as needed. (Be sure not to fill jar too full when marinating.) Good to munch on while sitting in a tree stand all day waiting for that next deer.
Put cukes, onions and peppers in a gallon jar, alternating layers. Mix sugar, vinegar and salt. Pour over cold vegetables in jar. Will be ready in 12 hours.
Stick whole cloves 1/2-inch apart. Place in baking dish with little water. Bake in slow 325° oven for 30 minutes. Heat cider with stick of cinnamon to boiling. Add brandy and rum flavoring to suit taste.
Dissolve 2 packages blackberry jello with juice from pineapple and juice from blueberries. Let thicken, then add can of	blueberries and can of crushed pineapple. Spread in pan with blended cream cheese, sour cream and sugar. Top with chopped nuts.
Beat eggs. Add remaining ingredients; mix and pour into greased 9 x 13-inch pan. Refrigerate overnight. Bake at 375° for 1 hour, until puffed high and brown.