HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine in an 8 to 12-cup measure (with a handle) thawed juice and pectin. Stir in water; blend well. Cover and microwave on High for 7 to 8 minutes, stirring 1 time. Blend in sugar. Cover and microwave on High 6 to 8 minutes, stirring 1 time. After jelly is boiling, stir again and microwave on High 1 minute. Skim off foam. This gets very hot, you must be careful, especially when removing cover. Pour into sterilized jars. A great Christmas gift.
Heat oil in large skillet; add garlic, beef, onions and green pepper. Pour off fat. Add beans. Stir in sauce, salt and chili powder. Simmer about 45 minutes.
Mix all ingredients. Lightly spray baking dish with Pam. Pour into baking dish. Bake at 325° for 30 to 40 minutes or until heated through and slightly browned on top.
Mix butter and brown sugar; let stand. Drain pineapple. Line 9 x 13-inch pan with butter mixture, pineapple, nuts and cherries. Sift together salt, flour and baking powder. Beat egg yolks until lemon colored. Add sugar and beat. Add juice and fold in flour. Beat and fold in egg whites. Pour over pineapple. Bake at 350° for 20 to 25 minutes. Tip upside down when done.
Saute zucchini and mushrooms in butter in medium skillet until tender-crisp. Spray a 9-inch pie pan with nonstick vegetable spray; place vegetables and cheese in pan.
Peel and chop tomatoes. Drain in colander. Chop onions and peppers. In large pot, combine all ingredients; bring to a boil. Reduce heat; cook until thick, stirring often. Pour into sterilized jars. Pressure cook for 10 minutes. If you like it hot, add some jalapeno peppers, chili hot peppers and/or habenaro peppers.
Start with 1 or 2 teaspoons of curry powder in a small bowl. Add a few drops of boiling water to dry spice. Mix to form a "paste". Mix the 6 cans of soup and the 2 cans of milk in a large saucepan. Combine these slowly, a small amount at a time. Heat gradually but do not boil.
Cream butter and sugar. Add eggs and beat well. Add flour, soda, cinnamon and vanilla. Mix well. Add dates, pineapple, cherries and pecans. Work with hands until all ingredients are blended. Drop by spoonful on cookie sheet. Bake at 350° about 13 minutes.
Add yeast to warm water to dissolve. Add sugar, salt and well beaten eggs to melted butter. Stir in flour. Mix thoroughly (this is soft dough). Cover with wax paper. Place in refrigerator overnight (or longer). Divide into 3 equal parts. Roll as for pie crust, 1/4-inch thick. Cut into wedges. Roll up beginning with wide edge. Put on greased pan. Let rise 2 to 3 hours. Bake 8 to 10 minutes at 400°. Makes 24 to 30 rolls.
Cook and drain bacon and ground beef, separately. Saute onions in very small amount of oil or bacon grease. Put in crock-pot. Add beans - do not drain. Add catsup and brown sugar; stir and let simmer several hours.
Fry bacon; crumble and set aside. Fry ground beef in bacon grease; stir to break up meat. Drain grease from ground beef. Add onion, brown sugar, sugar, ketchup, barbecue sauce, mustard, syrup, chili powder, salt, pepper, butter beans, pork and beans, red beans and bacon. Mix and pour into a 9 x 13-inch pan. Bake uncovered at 350° for 1 hour.
Dissolve yeast in lukewarm water and set aside. Mix shortening, sugar, boiling water, all-bran cereal and salt. Stir and cool to lukewarm. Add eggs and yeast mixture. Stir in flour. Cover; refrigerate overnight. Knead and roll out and cut with biscuit cutter. Cover; let rise approximately 2 hours. Bake at 400° for about 12 to 15 minutes or until golden brown. Yields 50 rolls.
Sift dry ingredients together. Cut shortening into flour mix. Beat egg and sour milk together and mix into dry ingredients quickly. Pat out on floured board 1/2-inch thick. Cut 3-inches in diameter. Bake on ungreased sheet at 425° for 15 minutes.
Grind first 4 ingredients and soak in 1 cup of salt overnight. Rinse with cool water the next morning. Squeeze all water from the ground vegetables. Mix last 6 ingredients with the vegetables. Cook about 5 minutes. Pour into jars and seal.
Mix cheese, meat and onion. Cut biscuits in half and flatten. Spoon teaspoon of cheese mixture on biscuit half, fold and squeeze. Bake for 10 to 12 minutes at 400°.
Brown onion, green pepper, garlic and ground beef together in a heavy frying pan. Drain off any fat. Add tomato sauce, tomato paste, salt and cayenne pepper. Simmer 20 minutes. Pour into a 10 x 13-inch baking dish. Preheat oven to 375°. In a heavy saucepan, combine corn meal, salt and water. Cook over medium heat, stirring constantly, until thickened. Spoon over meat in 3 crosswise strips. Bake 40 minutes until lightly browned. Good served with a salad and garlic bread. Serves 6.
Take cake out of oven; make fork holes in cake. Pour pineapple over top. Make a mixture of cream cheese, milk and pudding. Cover cake with this mixture. Sprinkle with coconut.
Mix sugar, Milnot and margarine together and cook until mixture comes to a boil, stirring frequently. Boil this mixture for 5 minutes, stirring constantly. Remove from fire and stir in chocolate morsels and Marshmallow Creme. Stir together until mixture is creamy and smooth. Pour into buttered 9 x 9-inch pan. Allow to cool and cut as desired. Yields approximately 3 pounds.
Preheat oven to 425°. Lightly grease a 9-inch round cake pan. Prepare basic biscuits, rolling dough into a rectangle about 1/4-inch thick. Sprinkle evenly over dough. Roll up, jelly roll fashion, beginning with long side. Slice into 1/2-inch slices. Place slices into prepared pan. Bake 18 to 20 minutes. Drizzle with icing.
Combine the first 3 ingredients, stirring until gelatin dissolves. Add water, drink mix and pineapple juice. Stir until lemonade dissolves. Divide mixture into two 1-gallon size, heavy-duty, Ziploc plastic bags. Seal and freeze. Place frozen mixture in a punch bowl; let thaw partially. Add 1 bottle lemon-lime beverage to each bag of peach mixture in bowl. Stir gently. Yields 2 gallons.
Drain first 3 ingredients. Heat water, sugar, vinegar and celery seed to dissolve. When cool, pour over drained veggies and refrigerate. Green pepper and celery chopped fine is a nice addition.
In large skillet brown chops and drain. In a buttered baking dish arrange potatoes and mushrooms, add pork chops. In a small bowl combine water and soup. Pour over meat. Cover with foil. Bake at 350° for 1 hour and 15 minutes.
Mix eggs, sugar, cream cheese and sour cream. Add vanilla. For the crust, mix together graham cracker crumbs and walnuts. Add melted butter and line bottom of spring-form cake pan. Pour in filling and bake at 350° for 45 minutes. Cool. Chill overnight.
Soak soybeans overnight, then blend soybeans in 1 cup water until very smooth. Pour into bowl. Add rolled oats and let stand 10 minutes. Add remaining ingredients and mix well. Drop by tablespoon and form into patties on a nonstick pan. Brown on both sides. Sizzlers taste delicious in sandwiches or in pita bread.
Mix eggs, sugar, syrup, vanilla and oleo, adding nuts last. Pour into pie shell and bake in 400° oven for 10 minutes, then reduce heat to 350° and bake 40 minutes longer.
Blend salad oil and sugar. Whip in eggs. Stir in applesauce into creamed mixture. Add dry ingredients that have been sifted together. Bake in ungreased large tube cake pan. Line bottom only with circle of waxed paper. Bake at 350° for 1 hour and 15 minutes. Cool in pan. May be iced with cream cheese icing. You can substitute canned pumpkin for the applesauce for a change.
Layer eggplant, onions and green peppers. Sprinkle with salt, pepper, basil, pepper and Parmesan. Build up above top of casserole. Top with grated Cheddar cheese. Bake at 350° for 1 1/2 hours.
Bring to boil. Simmer for 30 minutes. Pack in hot jars. Seal and process in hot water bath for 5 minutes.
Beat the eggs. Add remaining ingredients. Mix well. Shape into 2 rolls and refrigerate at least 1 hour. Wrap in wax paper. Slice and bake.
Sift together flour, cocoa and salt. Mix all ingredients. Bake in greased and floured 9-inch pie pan. Bake at 325° for 25 to 30 minutes.
Mix mayonnaise, Parmesan cheese, green chilies and artichoke hearts together. Put 1 teaspoon of the mixture on bite size Melba toast rounds. Put under broiler until lightly browned on top. Makes 5 dozen.
Brown hamburger meat and onion. Drain. Add tomato soup, sugar and beans. Heat 5 minutes. Serves 4.
Preheat oven to 325°. Place whole graham crackers on baking sheet. Boil for 3 minutes (no longer) the butter, margarine, brown sugar and pecans. Spoon over graham crackers hurriedly. Bake in 325° oven for 9 minutes (no longer). Let cool and break into pieces.
Combine milk, brown sugar, butter, salt and cinnamon and bring to boil. Stir in and heat until bubbles from around the pan the remaining ingredients. Place in 1 1/2-quart pan or dish (Corning Ware). Cover and bake at 350° for 30 minutes. Serves 6. Can do ahead and refrigerate. Microwave to serve.
Remove wrappers. Grease cookie sheets. Beat brownie mix, syrup pouch, cocoa, eggs, oil and water until well blended. Cover and chill 1 hour or so (dough will be sticky).
Cream butter, sugar and bananas, then add the egg. Add flour, soda and salt. Bake at 350° for 40 to 45 minutes.
Mix all but oil together. While beating at high speed, slowly add oil. Makes about 1 1/2 pints.
Mix hash browns and onion. Melt cream cheese, oleo and mushroom soup. Layer 1/2 potato mixture and 1/2 cream cheese mixture in glass baking dish, 9 x 13-inch. Repeat layers.
Brown meat and onions. Drain off fat. Add remaining ingredients and bring to a boil. Simmer, covered, for 15 to 20 minutes. Garnish with cheese, if desired.
Cook linguine noodles; drain. Toss all ingredients and refrigerate. Stir and serve.
Cream Crisco and sugar until fluffy.	Add eggs 1 at a time and beat well. Add flour and milk alternately. Stir in flavorings and cherries. Bake in floured tube pan at 325° for 1 hour and 45 minutes.
Mix cream cheese with powdered sugar. Mix Dream Whip according to directions. Mix with mixture and place in graham crust. Spread with strawberry glaze. Place split strawberries on top and chill.
Melt margarine; add stuffing mix and mix well. Spread 3/4 mixture in bottom of greased 11 x 7-inch casserole. Lay deboned chicken on top, then mushrooms. Mix well the sour cream, soup and 1 cup of stock. Spoon over mixture in dish. Sprinkle remaining stuffing mix over top. Pour remaining stock over top. Bake for 45 minutes at 350°.
Blend butter, sugar and vanilla. Add all remaining ingredients to butter and sugar mixture. Mix well. Shape into small balls. Bake at 350° for 30 minutes on ungreased cookie sheet. Roll in confectioners sugar while still warm.
Saute onion and garlic in bacon grease. Wash rice. Mix together the ground meat, ground pork, rice, egg, onion, garlic and salt and pepper to taste. Remove core from cabbage; in a large pot of boiling water, cook head of cabbage until tender and leaves of cabbage come loose. When cool, remove thick vein from back of cabbage leaves. Place small amount of meat mixture in a cabbage leaf and roll. Repeat, using all of the meat mixture and cabbage leaves. Layer bottom of pan with sauerkraut, oxtail (if desired) and 1/2 can of tomatoes. Add cabbage rolls and repeat layer of sauerkraut. Add remaining 1/2 can of tomatoes. Pour tomato juice over the cabbage rolls, then add enough water to the pot to cover the cabbage rolls. Cover pot; simmer for 1 1/2 to 2 hours. Makes about 10 medium stuffed cabbages.
Crush pretzels. Add sugar and melted butter. Bake in ovenproof dish for 7 minutes at 400°. Remove from oven and let cool.
Split rolls; toast lightly. Cut hot dogs into thin circles. Mix cheese, tomato paste, sugar, oregano and garlic salt. Spread on rolls. Overlap hot dog circles on cheese spread. Broil for 5 minutes.
Combine all ingredients and roll into balls the size of small walnuts. Flatten with a fork that has been dipped in cold water. Bake on ungreased cookie sheets for 12 minutes at 325°.
In small bowl mix sugar, salt, 1/3 stick butter and water. Stir to dissolve sugar. In large bowl sprinkle yeast in lukewarm water; stir to dissolve. Add to this egg and 1 cup of flour. Beat on medium speed until smooth. Add remaining flour slowly to make a soft dough. Cover and let stand 1 hour. Roll out the rolls, put in pan and pour melted butter over. Let rise for 2 hours. Bake at 400° for about 8 to 12 minutes.
In skillet, brown chicken in shortening; pour off fat. Add remaining ingredients. Cover; simmer 45 minutes or until done. Stir often. Makes 4 servings.
Melt butter; blend in sugars, eggs and peanut butter. Add oats, flour, soda, dates and chocolate chips. Mixture will be sticky. Drop on greased cookie sheet with ice cream scoop or a large spoon. Flatten slightly; each cookie should be about 3-inches in diameter. Bake at 350° for 15 minutes. Remove to cooling rack. Makes 2 dozen big cookies.
Preheat oven to 325°. Blend together oleo, sugar and egg; mix well with other ingredients. Bake in small muffin tins for 15 or 20 minutes.
Preheat oven to 350°. Melt butter and put in deep dish (1 1/2 to 2-quart). Mix flour, sugar and 1/2 cup of milk; beat until smooth. Add rest of milk. Pour batter over butter; don't mix! Place fruit in center of batter. Cook 35 to 40 minutes or until golden brown. Serve warm.
Brown ground beef and drain. Add ground beef to remaining ingredients. Cook on low for 30 minutes. Top with grated cheese and serve with Fritos chips.
Mix all together and let stand 2 hours in refrigerator. Fold in Cool Whip. Chill.
Line pie plate with half of the pastry, rolled to 1/8-inch thickness. Set aside. Cook apples in water in a heavy covered pan 5 or 6 minutes, or until apples are about half cooked. Drain and cool. Preheat oven to 450°. Turn the apples into the pie plate. Mix the sugar, salt, nutmeg and cinnamon together. Sprinkle over apples and dot with butter. Roll out top crust. Place over apples; trim, turn under bottom crust and flute. Cut vents in top. Sprinkle with additional sugar. Bake 10 minutes before reducing oven to 350°. Bake 30 to 40 minutes until crust is nicely browned. Serves 8.
Brown beef and onion. Add chop suey vegetables. Add soy sauce, water and cornstarch. Cook two minutes until thickened. Spoon onto hamburger buns. Sprinkle with chow mein noodles.
In blender, whirl until smooth the cauliflower, egg yolks, milk, salt and pepper. In medium bowl, beat egg whites until stiff. Gradually fold in the cauliflower mixture, onion and Cheddar cheese. Spread over the bottom of a buttered 9-inch pie plate. Drizzle with the margarine and sprinkle with the Parmesan. Bake in a preheated 375° oven until golden brown and set, about 20 to 25 minutes.
Cream butter; add powdered sugar and mix well with flour and nuts. Put teaspoon each on cookie sheet; bake 20 minutes in 350° oven. Cool on rack and coat heavily with powdered sugar. (Sift powdered sugar first, if lumpy.)
Split cocktail frankfurter and insert a piece of Cheddar cheese. Wrap with a third slice of bacon tightly to seal in cheese and secure with a toothpick. Bake at 350° for about 20 minutes or until bacon is crisp.
Mix these ingredients and use with strawberries, honeydew melon, grapes, watermelon, cantaloupe, chunk pineapple or most any fruit.
Sift flour with sugar, salt, soda and cocoa. Add mayonnaise, water and vanilla. Blend well. Pour into 8 x 8-inch cake pan. Bake at 350° for 30 to 40 minutes. Frost with white or chocolate frosting. Great when you're out of eggs or oil.
Drain asparagus, reserving juice. Add enough water to make 2 cups. Combine juice, sugar, vinegar and salt and bring to a boil. Soften gelatin in cold water. Add hot mixture. Stir until dissolved. Chill until consistency of unbeaten egg whites. Add remaining ingredients except lettuce. Mix well and pour into an 8-cup mold. Chill until firm. Serve on lettuce leaf.
Heat oven to 350°. Combine all ingredients; mix well. Press firmly into 8 x 4-inch loaf pan or shape into loaf and place in 8 x 8-inch square baking pan. Bake 55 to 60 minutes; drain. Let stand 5 minutes before serving. Makes 8 servings.
Melt butter in a 9 x 13-inch pan. Add nuts and flour; mix and press into bottom of pan. Bake at 350° for 20 minutes. Cool. Mix cream cheese with powdered sugar. Add vanilla and 1/2 container of Cool Whip. Spread on crust. Mix pudding with milk. Pour over whipped cream layer. Spread with remaining Cool Whip. Sprinkle with nuts, chocolate chips or cherries. Refrigerate or freeze.
Cook potatoes. Soak bread in 1 cup milk. Saute onion in 1 tablespoon butter; add to bread with parsley. Beat potatoes with bread and milk mixture. Add salt and pepper to taste. Add remaining milk. Add eggs; beat well. Pour mixture into greased casserole. Dot with butter. Bake at 350° for 25 to 30 minutes.
Heat oven to 350°. Generously grease cookie sheets. In a large bowl, combine brownie mix, flour, water, oil and egg. By hand, stir with spoon until dough is formed. Stir in chocolate chips and nuts. Drop by rounded teaspoonful 2-inches apart onto greased cookie sheets. Bake at 350° for 8 to 12 minutes. Cool 1 minute. Remove from cookie sheets. Cool completely. Frost cookies with chocolate fudge frosting. Makes 3 dozen cookies.
Put all ingredients in food processor or blender. Refrigerate overnight. Place in greased baking dish and bake at 350° for 30 minutes. Serve with crackers.
In 4-quart saucepan, melt butter. Add mushrooms, onion and garlic. Cook over medium heat, stirring occasionally until mushrooms and onion are tender (4 to 5 minutes). Stir in flour and pepper until smooth and bubbly (1 minute). Add chicken broth and carrots. Cook over medium heat, stirring occasionally, until carrots are crisply tender (8 to 10 minutes). Add half and half and hot pepper sauce; continue cooking, stirring occasionally, until heated through (7 to 9 minutes). Sprinkle with parsley.
In saucepan, combine first 6 ingredients. Cover and simmer for 1 hour. Heat cream in top of double boiler (until warm). Add to tomato mixture just before serving. Serves 8.
Bake fish at 350° in a greased 9-inch baking pan for about 20 minutes. Drain cooking liquid from fish. While fish is baking, cook onion and green pepper in oil until onion is clear. Add tomatoes, salt and pepper to cooked onion and green pepper. Cook 20 minutes to blend flavors. Pour sauce over drained fish. Bake 10 minutes more. Serves four (about 110 calories each).
Combine first 7 ingredients. Simmer uncovered 5 minutes. Strain.
Brown hamburger and drain. Add next 6 ingredients. Add wheels, rotini and mostaccioli to boiling water; cook according to directions, drain and add to hamburger mixture. Bake at 350° for 30 minutes. Top with Mozzarella cheese and bake 10 minutes longer.
Brown ground beef. Add the onion, garlic, salt, chili powder, tomato sauce, consomme, corn, parsley and olives; heat to boiling in an iron skillet. Stir in 7 ounces of corn chips. Scoop this into a 2-quart greased casserole dish; sprinkle with the Cheddar cheese and chopped olives. Bake at 350° for 30 minutes. Serves 8.
Prayer is the key to use in the morning to unlock the day and the key to lock up the day at night.
Melt butter. Add curry. Heat for 3 to 4 minutes. Stir in onion and saute. Add flour, salt and pepper. Add broth. Cook and stir until it boils. Cook 2 minutes longer. Add turkey and lemon peel. Heat to boiling. Serve over rice.
Mix seasonings in melted butter and drippings. Pour over cereals. Mix well. Bake at 250° for 45 minutes. Makes a lot!!!!!!!
Divide all ingredients into thirds and assemble into 3 layers in a 9 x 13-inch baking pan. End with spaghetti sauce. Reserve 1/3 cup Parmesan cheese for top. Cover with wax paper. Microwave on High for 10 minutes. Simmer at 50% for 30 minutes. Top with reserved cheese and microwave on High for 3 to 5 minutes. When using turkey, salt and pepper may be added while browning.
Mix in jar and refrigerate overnight. Pour over salad of fresh spinach, fried bacon, fresh sliced mushrooms and chopped hard-boiled eggs.
Make cake mix according to directions and bake in 2 layers. Use a thread and split each layer. This will give a 4-layer cake. Make a filling out of the sour cream, sugar, coconut and a little of the Cool Whip. Spread between layers. Mix the remainder of the Cool Whip in the sour cream mixture and frost the outside of the cake. Cover and let set in refrigerator for 3 days before serving (probably won't last that long).
Cook Jell-O and pudding in the juice/water until boiling. Stir in marshmallows and pineapple; let cool. Fold in Cool Whip and refrigerate.
Cut in 1/2 C. lard, do NOT substitute other shortening. Add 1 cup thick buttermilk (all at once).
Cook chicken in salt water with carrots and onions for one hour. Debone chicken and mix with other ingredients. in a 9 x 12-inch baking dish. Refrigerate overnight. Take out one hour before baking. Top with buttered bread crumbs. Bake in 350° oven for one hour.
Mix yogurt, extracts and sugar. Fold in strawberries. Spoon into sherbet glasses and refrigerate several hours. Serves 4.
Do not use directions on pudding package. Beat pudding with milk until set. Spread on second layer.
Mix all ingredients together and shape like a - what else - meat loaf. After cooking about 1/2 hour in 350° oven, pour the can of tomato sauce over meat loaf and cook another 45 minutes to 1 hour.
Wash potatoes. Combine all ingredients and bring to a boil. Cover and cook on low until tender with half of gravy cooked down. (This is very spicy hot; may need to cut spices to 1/2 tablespoon.)
Preheat oven to 475°. Dip biscuit tops into butter, then cheese. Place cheese side up on baking sheet. Bake until golden, about 8 minutes. Serve hot.
Beat egg whites stiff. Add sugar and beat again. Fold in rest of ingredients. Drop on waxed papered cookie sheet. Bake at 325° for around 12 minutes. Remove immediately.
Cut grapefruit in halves; remove cores. Cut around each section, loosening fruit from membrane. Sprinkle lightly with sugar; chill. When ready to serve, preheat oven to 500°. Add salt to egg whites and beat until foamy throughout; gradually add 6 tablespoons sugar, beating until very stiff and glossy. Add vanilla. Remove grapefruit halves from refrigerator. Place heaping spoonful of ice cream in center of each half. Cover with meringue. Place in preheated oven until lightly browned, about 1 minute. Serve at once.
In a blender or food processor, process cranberries until coarsely ground. Pour into a bowl, add sugar. Cover and chill for 1 hour. Drain pineapple, reserving 1/4 c. of juice. In a large bowl, combine pineapple, juice and marshmallows. Cover and chill for 1 hour. Add cranberry mixture. Add whipped topping; add walnuts if desired. Transfer to two 8 inch square dishes. Cover and freeze for up to 2 months. Remove from freezer about 45 minutes before serving. Cut into squares.
Saute ground round and onions. Pour into crock-pot, along with salsa, tomato sauce, beans and seasonings. Fill salsa jar and tomato sauce cans with water; add to pot. Stir well. Add chopped cabbage. Simmer for several hours on low or for about 2 hours on high. Serves 6.
Cream 1 cup sugar and butter until light and fluffy. Add flour, baking powder, salt and milk. Mix well and spoon batter into a 3-quart casserole dish. Sprinkle blackberries and 1 cup sugar over batter. Add water. Bake at 350° about 1 hour or until done. Serve warm; top with ice cream. Makes 6 servings.
Combine eggs, sugar, margarine, cooked rice, bread and milk (it is best to pour milk over bread and let soak). Pour in Pam sprayed casserole. Cook until it begins to thicken. I let mine be a little soupy, then when it gets cool, it thickens.
Melt caramels with 3 tablespoons water in double boiler. Add pecans and stir. Dip with tablespoon and drop on greased cookie sheet. Refrigerate 1 hour. Melt chocolate chips and paraffin. Dip caramel mixture into chocolate and cool on wax paper.
Combine butter and crumbs; press into a pan. Layer with chocolate chips, butterscotch chips and coconut. Sprinkle with nuts. Pour Eagle Brand milk on top. Bake at 350 degrees for 25 to 30 minutes.