HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve jello in 1 cup boiling water. Add juice and water to make 1 cup cold water. Chill jello until firm. Let cream cheese soften. Mix with pineapple. Beat jello; add Cool Whip, then add cream cheese and pineapple.
Preheat oven to 350°. Grate carrots; put aside. Process bananas and margarine in food processor about 20 seconds. Add other ingredients, except carrots and nuts. Process 10 seconds. Scrape sides of bowl and stir in carrots and nuts. Turn into 9 x 5-inch loaf pan. Bake for about 50 to 60 minutes or when tested with toothpick. Cool before removing from pan.
Grind vegetables with coarse blade. Sprinkle with 1/2 cup salt. Have in crock or enamel container. Let stand overnight. Rinse and drain well. Combine remaining ingredients. Pour over vegetable mixture; then heat to boiling and simmer 3 minutes. Seal in hot sterilized jars. Makes 8 to 10 pints.
Put in buttered baking dish as listed. Bake at 350° for 1 to 1 1/2 hours, until chicken is tender. I cover it and take cover off a short time before it is done.
About 1 1/2 hours before serving, mix water and all other ingredients in large skillet. Cover and let stand 30 minutes in refrigerator. Cook mixture, covered over medium-low heat, about 50 minutes, or until steak is fork-tender. Makes 6 servings.
Boil in saucepan for 3 minutes sugar, water, shortening, raisins, spices and salt. Cool. Add flour, soda, baking powder and nuts. Combine and bake in tube pan, greased and floured, for 45 to 60 minutes.
Add the milk and rice slowly and heat with egg yolks, sugar and salt in a double boiler. Beat the egg whites with 2 tablespoons sugar and lemon juice and spoon over top. Bake in oven at 425° until delicately brown (about 5 minutes). Serve from the baking dish. Meringue is best if served within an hour. The pudding can be made ahead of time and meringue added just before ready to serve.
Add cornstarch to evaporated milk in a cup to break lumps down. Blend all ingredients together. Bake at 350° for 1 hour.
Grease and flour 13 x 9-inch baking pan. Preheat oven to 350°. Beat eggs until thick. Beat in sugar. Combine melted butter with flour, cocoa, vanilla, coconut and pecans. Add to egg mixture. Bake 30 minutes or until done. Remove from oven. Spread on marshmallow cream.
Mix all ingredients. Place in refrigerator overnight and remove 1 hour before baking. Top with buttered bread crumbs or potato chips. Bake 1 hour at 350°.
Make cake according to package. Put in 9 x 13-inch pan. While cake bakes, put pineapple and sugar in saucepan. Bring to boil and boil gently until it thickens a little, about 5 minutes. When cake is baked, immediately pour pineapple mixture over cake. Make up vanilla pudding according to package directions. Cool cake.
Blend mustard and vinegar in glass dish and let rest for 30 minutes. Add sugar and beaten egg. Cook in double boiler 1/2 hour until thick. Stir often. Serve warm or cold. Store, covered, in refrigerator; it will keep indefinitely. It's great on sandwiches, hard-cooked eggs or as a dip for salami or cheese pieces.
Mix ingredients together. Pour in 2 pie crusts (not baked), then bake at 325° for 35 minutes.
In a small bowl, mix together vinegar, soy sauce, honey and ginger; set aside.
Cut can of biscuits (10) in half, making 20 halves. Peel apples and quarter. Wrap 1/2 biscuit around each of the 20 pieces and lay in baking dish (9 x 13-inch) with smooth side up. Melt 1 stick of margarine; add cup of sugar and cup of water. Pour over apples. (Will seem watery.) Bake 10 minutes at 400°; reduce to 350° and cook 15 to 20 minutes more. Remove and sprinkle mixture of sugar and spices over apples. I drizzle the juice over the apples before sprinkling mixture. Delicious.
On a towel, lay 6 sheets of phyllo dough. Melt butter and brush all over, but not on each layer.
In a medium saucepan, bring water, sugar and lemon zest to boil; boil over high heat for 5 minutes. Let cool 5 minutes, then stir lemon juice into sugar-water. Pour into freezer trays and freeze 1 1/2 hours or until icy. Stir and break up ice crystals with a fork. Freeze again until firm, about 2 1/2 hours.
Brown ground beef with onion and green pepper in uncovered skillet at 325°. Remove any excess grease. Add cooked macaroni, water chestnuts, pimento, celery soup, milk and soy sauce; stir to blend. Bring just to a boil; cover. Reduce heat to simmer. Heat 10 to 15 minutes. Reduce to "warm" setting and garnish with chow mein noodles for serving. Makes 6 to 8 servings.
Scoop balls from melons or cut melons into 1-inch cubes. Place 3 balls on each of 12 bamboo skewers. Insert skewers in oranges on a serving plate. Serve orange juice in tiny bowls for dipping melon balls. Makes 4 servings.
Mix well, roll in balls, dip in water then in sugar. Place on cookie sheet. Press down if you like. Bake 10 minutes in 350° oven.
Place rice, onion soup mix, water and soups in dish. Mix until moist. Place chicken on top of mixture. Cover and let bake for 1 hour in 350° oven.
Beat ingredients together. Stir in the chocolate chips. Put in a greased and floured Bundt pan. Bake at 350° for 40 to 50 minutes. Cool in the pan for 15 minutes. Remove and frost when cool. The following glaze works well.
Pour water over dates; let stand until lukewarm. Cream butter and sugar together. Add egg and vanilla flavoring. Sift flour, salt and soda together and pour into mixture. Add nuts and dates with water to the flour mixtures. Stir and pour into pan lined with wax paper. Bake for 1 hour at 300°.
Sift together flour, baking powder, 1 cup sugar and 3 teaspoons cinnamon. Add margarine, whole egg and egg yolk. Blend well on low speed. Turn into greased 11 x 7 x 3/4-inch pan. Spread evenly with back of a spoon. Beat egg white slightly. Brush white over mixture with a pastry brush. Combine remaining 1/2 cup sugar, 1 teaspoon cinnamon, chocolate pieces and nuts. Sprinkle over top. Bake in a preheated 350° oven 25 minutes. Cool. Cut into squares. Makes 3 dozen.
Cook onions until tender; drain liquid, about 1 1/2 cups. Thicken with flour, cut in cheese and bring to a boil; simmer until cheese has dissolved. Pour over onions and put in 2-quart baking dish, covered with buttered bread cubes. Bake in preheated 350° oven for 30 minutes.
Put popped corn in brown paper sack. Put sugar, butter, syrup and salt in a 6-cup bowl. Cook 4 minutes on High (stir after 2 minutes). Remove. Add soda and stir together ingredients. Pour on top of popcorn and shake bag. Cook 1 1/2 minutes; shake. Cook 45 seconds; shake. Cook 30 seconds; shake. Let cool.
In 8 x 12-inch baking dish, combine vegetables and 1/2 can French fried onions; arrange chicken breasts on vegetables. In small bowl, combine wine, bouillon, garlic salt and pepper; pour over chicken and vegetables. Sprinkle chicken with paprika. Bake, covered, at 375° for 40 minutes or until chicken is done. Baste chicken with wine sauce and top with remaining onions; bake, uncovered, 3 minutes or until onions are golden brown.
Mix orange gelatin in 2 cups boiling water. Add 2 cups juice of	pineapple. (If you do not have enough from pineapple,	add water to make 2 cups.) Add salt. Then add carrots and pineapple. Chill until congealed.
Grease and flour pan. Put pineapple in pan, then cherry pie filling. Sprinkle cake mix over this. Sprinkle nuts on top of this. Pour oleo over entire mixture. Bake at 350° for 30 minutes or until done.
Blend sugar and oleo. Add flour and vanilla. Stir in nuts. Bake at 235° for 30 minutes. While hot, roll in 4x sugar.
Mix; pour into greased 9 x 13-inch pan. Bake at 350° for 30 minutes or until done.
Mix marshmallows and pineapple and refrigerate overnight. Whip the cream. Fold in powdered sugar and vanilla. Fold into pineapple mixture. Pour in container and freeze. Also good with fresh strawberries.
Brown ground beef, onion and green pepper in skillet. Season with salt and pepper. Cut Italian bread in half, horizontally, giving a top and bottom section. Remove doughy center of both the top and bottom sections by pinching it out. Save the pieces of bread in mixing bowl.
Mix 5 to 10 minutes in blender or food processor. Stir in 1 teaspoon poppy seed.
Place corn in a shallow casserole. Top with cheese and cracker crumbs. Combine egg, salt and milk and pour over cracker crumbs. Dot with butter. Bake at 350° for 50 minutes.
Crepes: Stir all together until smooth. Let stand for 1 hour. Melt a little butter in a 7-inch skillet. Add crepe batter to just cover bottom of skillet. Tilt to spread to edges. Cook until lightly browned and turn. Store crepes between layers of waxed paper to prevent sticking. Makes approximately 19 crepes.
Saute hamburger and onion, drain. Saute celery in a small amount of butter over low heat. Mix all ingredients and spoon into a large casserole. Bake at 350° until bubbly.
Heat oven to 350°. Grease and flour a 15 1/2 x 10 1/2 x 1-inch pan. Mix sugar, cereal, oil and pumpkin in large bowl. Let stand 10 minutes. Stir in egg whites until well blended. Stir in remaining ingredients. Pour into pan; spread evenly. Bake 25 to 30 minutes. Cool. Frost with cream cheese frosting.
Peel and core apples; cut into chunks in bowl. Cover with sugar for 10 minutes. Melt butter; stir into apple mixture. Add egg, nuts and raisins. Sift in flour, baking soda, spices and water. Bake in greased 8-inch pan at 375° for 45 minutes. Cool and serve with ice cream or whipped cream.
Brown pork chops in nonstick skillet, remove. Melt 1 stick margarine in skillet. Add onion, celery and apple. Saute until tender. Add 1 cup water plus 3 tablespoons apple juice, stuffing mix and seasoning to skillet; mix well. Place 4 chops in baking dish. Spoon stuffing on each. Top with remaining chops. Secure with toothpicks. Cover with foil. Bake at 325° for 45 minutes. Uncover, add beef bouillon mixed with 6 ounces water, soy sauce and wine. Bake additional 15 to 20 minutes, baste as needed.
Combine spices in small mixing bowl. Melt butter. Add flour and stir until thick. Remove from heat and add spice mixture; mix well. Add catsup and jalapeno juice and return to heat. Slowly add milk, stirring continuously. Add Velveeta. When melted, serve with tortilla chips. Keep warm.
Combine ingredients in order listed. Chill and pour generously over coarsely torn mixed salad greens. Add more salt and pepper as needed.
Mix ingredients together as listed; beat until batter looks like whipped cream. Pour into a 9 x 13-inch pan. Bake at 350° for 40 to 45 minutes.
Mix cream cheese, sugar and vanilla and fold in Cool Whip. Put mixture into cooled crusts. Place layer of cherry pie filling on top. Chill and serve with garnish of Cool Whip.
Saute onions and celery in butter until vegetables are clear. Cook broccoli by package directions; drain well. Mix broccoli and soup with cheese. Add celery and onions. Stir in rice and seasons and mix well. Put into greased casserole dish and top with bread crumbs. Bake at 350° for 45 minutes. Can be mixed ahead of time and frozen.
In a medium pan, bring to boil sugar, vinegar, oil and catsup. Cut into small pieces hot peppers, onions and mangos, wieners if desired. In a large kettle, bring to boil hot peppers, onions, mangos, mushrooms, tomato sauce, tomato paste and wieners. Combine sauce mixture to these ingredients and bring to a boil. Boil 30 minutes or until peppers and onions are done. Put into pint jars and seal. Yields approximately 21 to 22 pints.
Follow cooking instructions for rice. Cook (fry) egg. Fry Spam. Cut both into small pieces and add to rice. Mix and heat a few minutes. Serve with your favorite vegetable.
Cream butter and sugar together. Add remaining ingredients; bake at 350° for 12 to 13 minutes. Remove cookies from cookie sheet at once after baking.
Mix graham cracker crumbs, 1 stick oleo and sugar. Put in 9 x 13-inch pan. Heat 20 minutes. Mix confectioners sugar, 2 sticks oleo, eggs and vanilla. Spread over crumbs. Spread pineapple over mixture. Add sliced bananas over top. Cover with Cool Whip. Top with cherries and nuts. Chill.
Melt margarine in an 8 x 8-inch pan. Mix milk, flour, sugar and baking powder. Mix and pour into pan over melted margarine. Spoon fruit over the top and bake in 350° oven for 40 to 50 minutes.
Mix curry powder, onion powder and margarine in skillet. Stir in water. Cover and heat to boiling. Stir in rice; reduce heat, cover and simmer 10 minutes. Arrange fillets on rice. Sprinkle peas around fillets. Cover and simmer until liquid is absorbed, 10 minutes. Sprinkle with sliced almonds. Makes 2 servings.
Grease and flour 13 x 9-inch pan. Cream sugar and shortening. Add eggs; blend well. Sift dry ingredients together. Add dry ingredients to creamed mixture alternately with milk and vanilla. Add coffee. Bake at 350° for 30 minutes. Cool; frost with favorite icing.
Sift the first 7 ingredients. Add the raisins, nuts, crushed pineapple (juice and pulp) and melted butter; mix well. Bake slowly in round cake pan (similar to angel food pan) at 325° for 1 hour and 20 to 30 minutes.
Bake according to package directions in 8 inch cake pans. Let cool on racks. Split both layers so that there are 4 halves. Assemble with Suzy-Q filling in between each layer and top of cake.
Drain pineapple, reserving syrup. Halve pineapple slices. Melt butter in 8 x 8 x 2-inch pan. Add brown sugar and 1 tablespoon of the reserved pineapple syrup. Add water to remaining syrup to make 1/2 cup. Arrange pineapple in bottom of pan. Place cherry half in center of each slice. Cream together shortening and sugar until light. Add egg and vanilla; beat until fluffy. Sift together dry ingredients. Add alternately with 1/2 cup reserved pineapple syrup, beating after each addition. Spread over pineapple. Bake at 350° for 40 to 45 minutes. Cool 5 minutes; invert on plate. Serve warm.
Dissolve jello in water and add applesauce and raspberries. Pour in a 9 x 13-inch dish. Refrigerate. Combine marshmallows and sour cream. Cover and refrigerate overnight. Whip cream and fold into marshmallow mixture. Spread on top of raspberry gelatin mixture. Cut into squares to serve.
Cream butter and sugar. Add eggs one at a time, beating after each. Add all the other ingredients. Mix well. Bake in three greased and floured cake pans.
Mix cheese, butter, salt and red pepper well. Add flour; shape into balls, size of marble. Flatten; put 1/2 pecan on each. Sprinkle with 10x sugar. Bake in oven at 400° for 10 minutes. (They may incline to crumble when eaten hot but not so when cool.)
Arrange cabbage and onion in layers. Pour sugar over top. In a saucepan, bring to a boil the vinegar, oil, mustard, celery seed and salt. Pour hot mixture at once over the cabbage and onion. Let stand at least 6 hours before using. Will save 3 weeks in refrigerator.
Mix the first 9 ingredients, then add the apples and nuts. Bake at 325° for 1 hour.
Slice sausage about 1/2-inch thick and brown in oil. Drain most of oil off. Add onions, garlic, carrots and spices. Cook for 5 minutes. Add zucchini, tomatoes with liquid, bouillon, cabbage, salt and pepper. Bring soup to a boil; reduce heat and simmer, covered, for about an hour. Add beans with the liquid and cook another 20 minutes. Serves 8. Enjoy!
Fold together all ingredients and set in refrigerator for 1 hour. Put in freezer overnight. Remove from freezer several minutes before serving. Put on 9 x 13-inch pan.
Melt butter in a 9 x 13-inch baking dish. Mix all ingredients together. Bake at 350° for approximately 35 to 45 minutes.
In a large soup pot, scald the milk. Gradually add the eggs, stirring constantly. Add salt and pepper. Garnish each serving with toasted bread crumbs and serve. Yields 1 1/2 quarts.
Beat eggs. Add sugar and beat until thick and foamy. Beat in oil and vanilla. Add pineapple. Sift flour mixture and add to batter. Stir in zucchini. Add nuts and stir gently until blended. Divide batter into greased and floured loaf pans. Bake at 350° for 1 hour for 2 pans or 40 minutes if using 3 pans. Cool in pans for 10 minutes, then cool on rack. Serve with butter or cream cheese. Yields 2 large loaves or 3 small loaves.
In a saucepan, cook raisins in water until water is gone. Cream shortening and sugar, add eggs. Sift flour, soda and salt; add to creamed mixture. Add vanilla and raisins. Roll into walnut-sized balls, roll in a cinnamon and sugar mix. Place on cookie sheet and bake in 350° oven for 9 minutes. Makes about 3 dozen cookies.
Put each vegetable through food chopper using coarse blade. If vegetables are covered with liquid, drain off and discard liquid. Measure each vegetable after chopping. Mix vegetables with the salt and let stand overnight. Next morning, drain off as much liquid as possible and discard. Add spices, sugar and vinegar to drained vegetables and mix well. Pack into jars and seal at once.
Mix cornstarch in water. Add to pineapple, sugar, eggs and vanilla. Put in pan. Sprinkle cinnamon and butter over top. Bake 1 hour at 350°.
Combine first 3 ingredients; add egg and beat well. Spoon half of mixture into crust. Combine berries and 1/2 cup brown sugar and spread evenly over sour cream mixture. Top with remaining sour cream mixture. Bake at 400° for 25 minutes. Chill several hours and serve.
Drain liquid from tuna or salmon and place in small bowl; add baking powder and mix well. Flake fish and add to bowl with enough crumbs to be able to form into patties. Bake or fry, as desired.
Tear angel food cake into bite-size pieces and layer into a 9 x 13-inch cake pan. Dissolve gelatin in one cup of boiling water. Do not add cold. Add strawberries to this mixture, then pour over cake. Slice bananas and add to top. Refrigerate this while you make pudding. Make pudding according to directions on package, using skim milk. Pour over cake. Top with Cool Whip. Garnish with fresh strawberries. Makes 15 servings. Counts as 1/2 fruit exchange, 1 bread exchange and 1/2 fat exchange.
Mix yeast with warm water and set aside. Warm milk and set aside. In large bowl, mix together flour, sugar and salt. Add oil, cold water, warm milk and yeast. Mix slowly but thoroughly. Knead on floured surface 2 to 3 times. Pinch off small balls, then smash with fingertips making a round patty; cut into 2 to 3 parts. Deep-fry in hot oil 3 to 4 pieces at a time. Cook until golden brown. Or you could take a spoon and drop them in the oil, whichever is easier for you.
In a large mixing bowl, put bread cubes, potatoes, carrots, onion and parsley. Add 6 eggs, well beaten. Then add the liquid. Then add 1 pint or more cooked diced chicken and salt, pepper and sage to taste. Toss lightly. The dressing may be cooked in a well buttered skillet or baked in a roaster in the oven.
Preheat oven to 350°. Cream butter and sugar together until light and creamy. Beat the eggs slightly. Combine with bananas and buttermilk or yogurt. Sift together all the dry ingredients and add to wet ingredients. Mix until well blended. Put into oiled 9 x 5-inch loaf pan. Bake 50 to 60 minutes or until tested done. Let cool on rack.
Cream sugar and butter; add eggs one at a time. Mix with 1 cup flour and 1/3 whipping cream. Repeat 3 times, mixing well after each addition. Add vanilla. Pour in tube pan (greased). Put in cold oven at 300° for 1 1/2 hours.
Mix ingredients until well mashed. Add 4 large tablespoons mayonnaise. Add hot sauce and Worcestershire sauce to taste.
Makes 2 pies. Bake at 350° for 35 minutes. Beat egg whites adding 1 heaping tablespoon sugar per egg white. Beat well after adding sugar.
Cook condensed milk, chocolate and salt over rapidly boiling water until thick, about 10 minutes, stirring constantly. Remove from heat. Add vanilla and nuts. Turn into buttered glass dish (9 x 13-inch). Chill for a few hours before cutting.
Cover the pears, onions, bell peppers, hot peppers and salt with water and let stand overnight. Drain the next morning. Run clear water over mixture.
Combine water, sugar, cream of tartar and salt. Do not stir. Bring to a rolling boil and boil until candy thermometer reaches 248°. Place Marshmallow Creme in small bowl. Beat at low speed with electric mixer while gradually pouring in hot syrup. Add vanilla. Beat until candy loses its gloss and holds its shape when dropped by a spoon. If mixture underbeaten, it will not hold its shape and if it is overbeaten, it becomes dry. Add nuts. Drop from spoon onto waxed paper. Cool and store. Yields 2 dozen.
Combine margarine, brown sugar, egg whites and vanilla extract with electric mixer until smooth. In a separate bowl combine the flour and baking soda. Add the flour mixture to margarine mixture and mix well. Stir the remaining ingredients. Coat baking sheet with nonstick cooking spray. Drop rounded teaspoonfuls onto baking sheet, placing them 1 1/2 inches apart. Bake at 300° for about 16 minutes or until golden brown. Cool cookies on pan for 1 minute. Then transfer the cookies to wire racks and cool completely. Store in airtight container.
Cut chicken livers into about 20 pieces. Combine dressing and garlic salt. Marinate livers in dressing for 15 minutes. Wrap bacon slices around each piece of liver; fasten with a wooden toothpick. Place on a shallow baking pan and bake at 350° for 30 to 50 minutes, until bacon is crisp. Serve hot.
Melt butter in baking dish. Pour batter on top of butter. Pour fruit over batter. Bake at 350° for 1 hour.
Place tortilla chips in a circle on paper towel-lined 9-inch pie plate. Top each chip with a few diced green chilies. Top with shredded cheese. Sprinkle cheese with taco seasoning mix to taste. Microwave at 100% (High) for 25 to 30 seconds or until cheese melts. Give plate a half turn after 15 seconds. Makes 6 chips.
Cut rabbit into pieces. Soak in equal parts vinegar and water for 12 to 24 hours. Drain and wipe dry.
In heavy pot put figs, lemon juice, water and Sure-Jell. Bring to a full boil for 1 minute. Add sugar all at once. Mix. Bring to a full rolling boil that you can't stir down; stir constantly. Boil 1 minute. Skim off foam and pour into jars.
Combine all ingredients in saucepan. Cook uncovered. Boil for 5 to 6 minutes. Serve. Refrigerate any unused portions.
In double boiler, beat egg with fork, stir in lemon juice, sugar and salt. Cook, stirring, over hot water about 5 minutes or until mixture thickens. Remove from heat, cool. Fold in cream, marshmallows, fruit and pecans. Chill overnight.
Mix sugar, cocoa, milk and flour. Bring to boil for 1-1/2 minutes. Remove from heat and add peanut butter; mix well. Add oatmeal and vanilla. Mix well and drop by spoonfuls on wax paper. Chill until set.
Cook and drain spaghetti noodles. While warm, mix with small bottle of Italian dressing and vinegar. Let cool. Add all other ingredients. Refrigerate until served.
Stir together first 6 ingredients. Make a well and add the oil, then brown sugar and egg. Mix molasses and boiling water and add to batter. Bake at 350° for 35 to 40 minutes.
Mix together all ingredients except peanut butter and chocolate. Put in a 13 x 9-inch well-greased pan. Bake 20 to 25 minutes at 350°. Remove from oven and spread with peanut butter. Chill until firm. Melt chips and spread on top of peanut butter. Chill. Cut into squares before chocolate is set.
Bread bread into small pieces. Add eggs, sugar, vanilla and milk. Mix well. Sprinkle sugar and cinnamon mixture on top. Bake at 400° for 20 minutes in a 2-quart casserole dish. Then 45 minutes at 350°.
Boil, peel and	slice potatoes. While still warm, pour salad dressing over and	chill.	Chop celery and green onion. Mix rest of	ingredients. Add to potatoes, celery and onion. Keep chilled.
Mix all ingredients together except for tortillas. Put a layer of broken tortillas in a large 3-quart baking dish and cover with a layer of chicken mixture. Repeat layers until all ingredients are used. Bake in oven at 350° for 1 hour or longer if casserole seems too moist. Serves 8.
Mix the dry ingredients, then add the rest. Bake at 350° for 1 hour. Makes 2 loaves.
Brown sausage and drain. Mix remaining ingredients together and add cooked sausage. Pour into a greased 9 x 12-inch pan. Refrigerate overnight. Bake at 350° for 45 minutes.
Cream together the sugar, shortening, eggs and bananas. Blend in soda. Add flour. Beat well. Bake in loaf pan for 1 hour in 350 degree oven.
Layer half of the rice, Ortega chilies, sour cream and cheese, then layer again with the other half. Bake at 350° for about 1 hour.