HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve jello and salt in boiling water. Add pineapple with juice and lemon juice. Add carrots and pour into bowl or molds. Chill until set, about 1 hour.
Add cornstarch to juices and water. Cook on medium heat until thick and clear, 10 to 15 minutes, stirring constantly. Remove from heat, add Jell-O and stir until dissolved. Add sugar and stir; add cherries and pineapple, set aside to cool or place in freezer for 5 minutes. When slightly set, add bananas and nuts. Pour into baked pie shells and chill several hours. Top with whipped cream to serve. Makes 2 pies.
Place layers in vegetables in order given in a crock-pot. Season each layer with salt and pepper. Put ground beef on top. Mix tomato soup and water; pour into crock-pot. Cover and set on high for 2 to 4 hours or low 6 to 8 hours.
Cook fettuccini, drain and cover to keep warm. Melt butter in large skillet over low heat. Stir in flour, pepper, and nutmeg. Gradually stir in Half-and-Half. Cook over low heat for 5 minutes or until mixture thickens slightly, stirring frequently. Remove from heat and add drained fettuccini, Parmesan cheese and chopped parsley. Blend Well. Yields 8 servings.
Drain juice from these two ground-up ingredients, add pepper ingredients to the liquid and bring to a rolling boil. Cool to lukewarm and add one small bottle of Certo. Stir well and pour into glasses.
Arrange in a large greased casserole (1 1/2 quart or 9 inch square baking pan) a layer of crab. Sprinkle generously with cracker crumbs and dot with butter and season with salt, pepper and paprika. Repeat layers until all crab and crackers are used. Then add milk to moisten well. Bake at 375° for 30 minutes. Serve with lemon.
Beat well eggs and sugar. Add melted oleo and vanilla. Sift together flour, cocoa and salt. Mix all together; add coconut and walnuts. Put on cookie sheet; bake at 350° for 25 minutes. As soon as cake is removed from oven spread Marshmallow Creme on top, then frost.
Cook 1 pound spaghetti in boiling water until tender, but still firm. Immediately rinse in cold water and drain well. Place in a large bowl. Add 8 ounces of garlic and herb dressing and desired amount of the ingredients listed. Mix well. Chill until ready to serve.
Preheat oven to 350°. Grease 9 x 13-inch pan. Mix butter, sugar, egg yolks and vanilla. Stir in flour and salt. Press evenly in bottom of pan. Bake until delicately browned, 25 to 35 minutes (crust will be soft). Remove from oven; immediately sprinkle chocolate chips on top. Let stand until soft; spread evenly. Sprinkle with nuts. While warm, cut into 2 x 1 1/2-inch bars. Yields 32 bars.
Mix all ingredients except Ritz crackers. Place in a baking dish. Crush a tube of Ritz crackers on pineapple mixture. Cut 1 stick of butter on crackers. Bake at 400° for 30 minutes.
Bake white cake mix as directed in a 13 x 9-inch pan. Cool. Poke 25 to 30 holes in cake with the end of a wooden spoon. Pour cream of coconut over and let it soak. Top with whipped cream and then sprinkle with coconut. Yummy!
Mix all dry ingredients in large bowl. Gently fold in all other ingredients. Grease and flour 9 x 13-inch pan. Bake at 350° for 45 minutes. When cool, top with spoonful of Cool Whip before serving or make your favorite white icing.
Cook spinach and drain. Mix with soup. Spread cream cheese on top. Sprinkle Parmesan cheese on top. Bake at 350° for about 30 minutes.
Saute onions, peppers and garlics in oil in a large dutch oven until tend; add next 9 ingredients and chicken. Bring to a boil; cover and reduce heat, simmer 1 hour. Add tortillas and simmer 5 minutes. Top with cheese in bowls.
Combine wheat germ, flours, brown sugar, cocoa, baking powder, cinnamon and salt in large bowl. Stir to blend. Add remaining ingredients. Stir until evenly mixed. Turn into 3 greased 8-inch round layer cake pans. Bake in 350° oven for 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 5 minutes. Invert onto racks to cool.
Mix well and roll in chopped pecans on plastic wrap. Roll in plastic and refrigerate for 2 days.
Put first 2 ingredients in large mixing bowl. Let stand 5 minutes. Add next 4 ingredients. Beat in flour. Cover the bowl. Let stand overnight or at least 8 hours (but not in refrigerator). When time to cook the waffles, add last 2 ingredients. Beat well. The batter will be very thin. Cook on a waffle iron. Makes 6 or more large waffles.
Combine oil, sugar and spices. Stir sauerkraut into oil mixture. Add apples and grated carrots. Toss to coat. Very good with fried fish. Serves 4.
Cook potatoes and onions in small amount of water. When done, add corned beef and corn. Heat. This is a good camping dish, it stays hot.
Beat all ingredients, except chocolate chips. Mix those in and pour into Bundt pan which has been greased and dusted with cocoa. Bake 45 minutes at 350°.
Put uncooked rice on bottom of pan. Mix water, soups and butter, then pour over rice and mix. Add broccoli. Melt cheese and pour on top. Bake at 350° for 45 minutes.
In an iron skillet, boil honey and water until it forms a soft ball when dropped into cold water. Add nuts and continue to boil until brown, 10 to 12 minutes. Stir continuously. Remove from heat and add butter, vanilla and soda. Mix well and pour onto a greased cookie sheet. When cool, break into pieces. Makes 1 pound.
Cream butter and sugar. Add eggs,	one at a time. Crumble crackers, add to mix. Add other ingredients. Bake in a tube pan at 350° for 1 hour and 5 to 10 minutes.
Cook beef, green peppers, onions and garlic in oil in crock-pot until beef is lightly browned. Add all ingredients except beans. Cover and simmer 45 minutes. Stir in undrained beans; cover and simmer 25 minutes. Makes about 4 quarts.
Put Skinny Shake in heavy paper bag. Moisten the chicken pieces with water and shake them up in the bag a few pieces at a time. Arrange, skin side up in a single layer on a nonstick baking pan and bake in a moderate oven (375°) for about 45 minutes, adding absolutely no other fats or oils. Don't be alarmed if the chicken seems dry for the first 20 minutes, then the Skinny Shake starts to work and at the end of the baking period, it will be crisp and perfect.
Boil peeled turnips in salted water. Drain and mash well. Add butter, softened cream cheese and sugar. Add more salt if needed. Place in casserole. Top with buttered bread crumbs. Bake 30 minutes at 350°.
Mix lemonade, milk, flavoring and Cool Whip. Pour into pie shells and chill.
That I'm not among the dead. Though I'm getting more forgetful and mixed up in the head. I got use to my arthritis, to my dentures I'm resigned. I can manage my bifocals, but gosh I miss my mind, for sometimes I can't remember, when I stand at the foot of the stairs, if I must go up for something or have I just come down from there? And before the fridge so often, my poor mind is filled with doubt have I just put food away or have I come to take some out?
Place all the ingredients, except ground beef, in kettle and cook until almost done. Make the ground beef into small balls. Add it in the kettle. Cook until done and dry. You might have to drain some water off.
Cream shortening and sugar, add mandarin peel and egg, beat until light and fluffy. Mix flour, baking powder, and salt. Blend into creamed mixture alternately with milk and mandarin juice. Stir in walnuts and raisins. Turn into greased 9 x 5 x 3-inch loaf pan. Let stand 20 minutes. Bake in 350° oven for 1 hour 10 minutes. Let stand 10 minutes, then turn out onto wire rack to cool. When loaf is still slightly warm, spoon Mandarin Glaze over top.
Blend cream cheese and condensed milk well in blender. Empty into large bowl and add remaining ingredients. Stir until mixed well. Place in refrigerator overnight before serving.
Mix all ingredients well. Bake at 350° for 30 minutes. Serve hot with crackers.
Put milk and chocolate in blender. Liquefy until smooth. Add marshmallows, then process until smooth.
Combine ingredients except haddock and bring to a boil. Drop in cut up fish. Cook over medium heat 15 to 20 minutes. Drain and dribble melted butter over top. Serve with rice.
Combine first 5 ingredients together and beat 3 to 4 minutes; add remaining ingredients. Line cookie sheet with wax paper. Preheat oven to 350°. Bake 10 to 12 minutes until lightly browned. Cool 5 minutes on pan before removing.
Mix French fries and ground beef. Place in casserole dish and pour over cream of chicken soup. Cook in oven at 350° about 30 minutes until meat is done.
Melt jelly and mustard together in saucepan over low heat. Slice wieners into bite-size pieces. Add to sauce and heat thoroughly. Serve with toothpicks.
Combine plums, sugar, cinnamon and cloves in small saucepan and cook over medium heat until soft and thickened, about 20 to 30 minutes, depending on ripeness of plums. Remove from heat and let cool. When cool, spread about 1/4 cup plum compote over crepe, then fold crepe in quarters. Sprinkle lightly with powdered sugar. Place on baking sheet and glaze under broiler 2 to 3 minutes. Makes 4 servings.
Grease a 10-inch pie plate generously with shortening. In a large bowl, beat eggs. Add remaining ingredients and stir until thoroughly mixed. Pour into pie plate and bake uncovered at 350° for 1 hour. Yield: 8 servings.
Mix ingredients together. Simmer 10 minutes. Makes 2 1/2 cups.
Place crescent rolls in a pie pan to make the crust. Bake per instructions. Saute onions in butter; brown meat and drain. Add barbecue sauce and ketchup to meat. Add meat sauce to baked crust, top with cheese and bake until cheese is melted.
Melt butter. Pour into pan. Mix together sugar, flour and milk in a bowl. Pour strawberries on top of butter. Pour mixture on top of strawberries. Bake at 350° until golden brown.
Preheat oven to 350°. Combine flour, cornmeal, mint and parsley in a large bowl. Add oil and water and mix. Roll out to 1/4 inch thickness onto floured surface and cut with cookie cutters. Bake for 40 minutes or until lightly brown. Turn heat off and let biscuits dry out in oven for several hours. Store in fridge in airtight container. Your dog will love them!
Stir first six ingredients together until smooth. Stir in remaining ingredients. Drop by spoonfuls into hot oil. Cook until brown. Drain on paper towels.
Select a 7 or 8 pound brisket and cover with half bottle of Sidney vinegar and oil dressing. Bake at 250° for about 4 hours. Refrigerate until ready to slice.
Cook bacon until crisp; drain and crumble. Add all ingredients together in a big bowl; stir and stir. Store in refrigerator.
Mix squash, cheese, Bisquick and seasonings well. Beat egg and oil together. Pour over squash mixture and blend well. Pour into greased casserole. Bake in a 350° oven for 40 to 50 minutes.
Combine meat, bread crumbs, egg and salt. Mix lightly. Shape into 18 meatballs. Brown in small amount of oil on all sides in large skillet. Drain. Add water, rice, carrots, green peppers and onion. Cover and simmer 25 minutes. Add cheese and heat until cheese is melted. Serves 4 to 6 people.
Mix all ingredients (thin batter); pour into pan (I use 6-inch cast-iron skillet), sprayed with Pam. Pour small amount in center of pan, then tilt pan so batter covers entire surface. Remove when top looks dry. Do not flip (brown just 1 side). Fill with favorite fillings. I use pie fillings. Place 2 tablespoons in center through diameter, then roll or wrap up.
Mix all ingredients to form a thick batter. Heat oil in skillet. Add batter to form pancakes. Fry until golden brown and slightly firm.
Mix soup mix, preserves and dressing together. Place chicken breasts in an 8 x 13-inch baking dish. Pour mixture on top of chicken and cover the dish with aluminum foil. Bake at 350° for 45 minutes to 1 hour.
Place chicken in a flat baking dish. Mix ingredients together. Spread over chicken. Bake at 350° for 1 hour.
Add sauce to ground beef; simmer 15 minutes. Combine soup and chilies with 1/2 can water; set aside. Alternate layers in dish of tortillas, meat sauce, soup mixture and cheese. Bake at 450° for 1 hour.
Mix all ingredients into pot and heat until butter melts. Refrigerate after cooling. Shake well before using.
Use a 9 x 13-inch casserole. Remove seeds if using whole chilies and cut into strips. (Do not touch your eyes after touching any chilies, can cause severe eye irritation.) Mix together eggs, milk, flour and salt. Start layering ingredients into your casserole dish. I start with a layer of cheese, chilies, cheese, chilies and end with cheese. Pour egg mixture over top; bake at 350° for 45 minutes. Should be browned on top. Serve with tacos, enchiladas or Spanish rice. Easy and good dish.
Brown ground beef with onions, garlic, salt, pepper, chili powder and oregano. Add tomato paste and tomatoes; cover and simmer for 20 minutes. Cook noodles as directed on box. Layer noodles, meat and cheeses until all ingredients are used. Lasagna should be sprinkled with cheese. Bake at 350° for 20 to 30 minutes. You may want to cover with foil for the last 10 minutes to prevent overbrowning. Freezes well.
While draining cucumbers (on paper towels), beat cream cheese and add remaining ingredients. Mix well, adding cucumbers last. Refrigerate overnight to allow flavors to blend. Serve as a vegetable dip or as a filling for finger sandwiches.
Mix all ingredients together; roll into balls. Bake in 350° oven for 40 minutes. Add barbecue sauce, Kraft honey and onion. Stir into meat balls. Serve warm.
Melt oleo in a 9 x 9-inch pan in oven at 375°. Mix dry ingredients. Add unbeaten eggs. Pour in melted oleo. Add nuts and vanilla. Bake for 20 minutes at 350°, using the pan in which oleo was melted. No flouring is necessary.
In large pot, combine onion, meat and garlic; cook until meat is browned and onion is tender. Skim off excess fat; add remaining ingredients and water. Simmer, uncovered, 3 hours or until sauce is thick. Stir occasionally. Serve over spaghetti.
Cook, skin and debone chicken. Cut into small pieces. Place in 9 x 13-inch baking dish. Slice eggs and place on top of chicken. Mix broth, soup and vegetables and pour on top of chicken and eggs. Combine melted butter, flour, milk and pepper. Pour onto chicken. Do not stir for this makes the crust. Cook in 400° oven for 30 minutes or until golden brown and bubbly.
Place marshmallows, jello and sugar into microwave and melt; cool but don't let set. Whip cream; add pineapple and nuts and mix with cooled marshmallow mixture. Crush wafers and spread in 9 x 13-inch pan. Pour mixture over this. Add remaining crumbs on top. Set in refrigerator until firm.
Stir baking powder, salt and cream of tartar into the flour. Cut in shortening and mix until like cornmeal. Store in airtight container at room temperature. Keeps about 6 weeks and may be used for anything Bisquick is used for.
Heat oven to 350°. In a large skillet, brown pork chops in oil. Place in ungreased 13 x 9-inch pan. Combine 1 can cream soup, celery, onion, egg and seasonings. Separate cans of biscuits into 10 biscuits; cut each biscuit into 8 pieces. Stir into soup mixture; spoon over meat. Bake 45 to 55 minutes or until meat is tender. Yields 6 servings.
Combine flour and 1/2 teaspoon salt. Dip eggplant into egg, then into flour mixture. Brown eggplant, half at a time, in the hot oil, adding additional oil as needed. Drain well on paper towel. Using half the eggplant, place in a single layer in a 10 x 6 x 2-inch baking dish. Sprinkle with half of the Parmesan. Top with half the sauce and half the Mozzarella cheese. Repeat layers, cut remaining Mozzarella cheese in triangles and place on top. Bake at 400° for 15 to 20 minutes or until hot. Serves 6.
Mix eggs, milk and sugars together. Add melted butter and rest of ingredients. Bake in unbaked pie shell at 350° for 35 minutes. Real good.
In saucepan, mix sugar, cocoa and cornstarch. Add butter, salt and boiling water; mix well. Bring to boiling point while stirring. Lower heat, but keep bubbly. Stir constantly. Cook for 4 to 5 minutes. Store in refrigerator. Enjoy.
Chop shrimp. Heat tomato soup and cream cheese in top of double boiler until cream cheese melts. Cool slightly. Stir in gelatin and mix well. Add shrimp, mayonnaise, celery, pepper, onion, Worcestershire sauce and lemon juice. Mix well. Pour into well-greased 1 1/2-quart mold (use fish-shaped). Cover and refrigerate at least 8 hours. Serve with crackers. Makes about 50 appetizer servings.
Beat yolks, add sugar and beat. Mix other ingredients; add to eggs. Add vanilla. Fold in beaten egg whites and turn into greased tube pan. Bake at 325° for about 45 minutes. Cool.
Variations: Instead of the M & M's or chocolate chips, substitute raisins, snipped dried fruit (apricots, prunes) chopped pecans or English walnuts.
Grind cheese and cream cheese. Add other ingredients. Roll into balls. Sprinkle with Parmesan cheese and paprika or roll with nuts. Makes 2 balls.
Saute first 4 ingredients in water to slightly cover. Add remaining ingredients and simmer until flavors are blended. Makes 2 quarts.
Dissolve yeast in 1/2 cup lukewarm water. Combine dry ingredients. Blend in shortening. Stir in yeast and remaining water. Let rise until double in size, about 2 hours. Form into small balls. Put 3 in each muffin pan. Let rise again until double in size. Bake at 400° until golden brown. Makes 2 dozen.
Dip beef, pork, veal (chop suey meat) in flour; fry until dark brown. Add celery and onions and cook until well done. Add soy sauce and cook in oven for 2 hours. Thicken with cornstarch. Add 1 can soy bean sprouts 1/2 hour before serving. Salt and pepper to taste.
Cook noodles, drain and pat dry. Cook shrimp in soup; add a little milk if too thick. Mix together cottage cheese, cream cheese, onion and Parmesan cheese. Spray 9 x 13-inch pan with cooking spray. Layer 1/2 of the noodles, 1/3 of the cheese mixture and 1/3 of the shrimp mixture. Repeat, ending with soup mixture. Bake at 350° for 30 minutes. Stop here if making ahead! Sprinkle 2 cups shredded Mozzarella cheese. Slice tomato on top and bake 20 to 30 minutes more until bubbly. Serves 4 to 6.
Preheat oven to 350°. Mix flour, sugar, salt and butter with fingers. Add raisins, caraway seed and baking powder; mix again. Form a well in the mixture and pour eggs and milk into it. Fold until mixture is completely folded in. Pour into well-greased loaf pan. Sprinkle with equal parts of sugar and cinnamon. Bake for 1 hour. Cool for 30 minutes before removing from pan.
Cream the first 3 ingredients, then add flour, eggs and vanilla. Then cream these all together and put into greased Bundt pan. Cook for 1 hour on 300°.
Combine rice, eggs, vanilla and nutmeg, mixing well. Sift sugar, salt, flour and baking powder together and add to the rice mixture. Thoroughly mix and drop by spoonfuls into vegetable oil heated to 360°. Fry until brown on all sides. Remove with a slotted spoon and drain on paper towel. Keep warm while frying all calas. Serve sprinkled with powdered sugar. Serves 6.
Mix soup and milk. Combine beans, mushrooms and 3/4 of the onions. Mix with soup mixture in casserole. Bake at 350° for 20 to 30 minutes; ten minutes before casserole is done, sprinkle with remaining onion rings.
In 3-quart saucepan, cook onion in butter or margarine until tender, but not brown. Stir in peas, celery, mushrooms, chicken broth, the 3/4 cup water and soy sauce. Drain pineapple, reserving syrup. Add syrup to saucepan; bring mixture to boiling; cover and simmer 5 minutes. Stir cornstarch into the 1/4 cup water; add to saucepan. Cook and stir until thickened and bubbly. Add turkey, pineapple, and water chestnuts; heat through. Serve over hot cooked rice. Pass additional soy sauce. Makes 8 servings.
Measure all dry ingredients and put in a bowl. Beat egg slightly with oil and milk. Add to dry mixture. Drop by a big spoon onto hot greased griddle. (Use Pam spray or a little olive oil.)
Layer chiles, cheese and eggs in a 9 x 13-inch Pyrex dish. Sprinkle seasoning salt on top. Bake at 350° for 25 to 30 minutes (first 15 minutes covered with foil).
Combine water, beer and oil in saucepan. Heat to 120° to 130°. Set aside. Combine 2 cups flour, yeast, sugar and salt in large mixing bowl. Add preceding liquid and beat 5 minutes. Gradually add flour to make soft dough; turn on floured surface. Knead 10 minutes. Place in greased bowl, turning to grease top. Cover. Let rise to double in bulk. Punch down. Divide in half. Place in two 9 x 5 x 3-inch loaf pans. Cover. Let rise again to double in bulk. Bake at 375° for 30 to 35 minutes. (You may brush the top with vegetable oil, when done baking, for a glossy look.)
In heavy pot, add oil and flour; cook until light brown. Add onions and shrimp; saute lightly. Add garlic and continue to stir. Heat tomatoes separately. Add tomatoes and cook slowly. (It will be like stew.) Add parsley and broth. Add corn and cook slowly for about 10 minutes. Add seasoning to taste and add more broth if needed.
Cook in double boiler until thick. Stir in coconut. Put in baked pie shell. Brown meringue.
Place chicken in crock-pot. Mix remaining ingredients. Pour over chicken.. Cook on low for 6 to 8 hours. Serve over rice or noodles.
Pour hot water over broccoli. Drain well. Combine all ingredients. Bake 1/2 hour at 350°.
Untie roast and trim fat; re-tie roast. Rub garlic over surface of roast. Combine rosemary, chives and parsley. Sprinkle evenly over roast. Cover and chill 2 to 4 hours.
Mix eggs, pumpkin, milk, spices and sugar. Pour into a 9 x 13-inch pan (greased and floured). Sprinkle dry cake mix over mixture in pan. Melt the margarine and pour over the top of dry cake mix. Bake at 350° for 30 minutes. Remove and sprinkle walnuts over the cake. Return to the oven and bake an additional 30 minutes.
Dissolve Jell-O in boiling water. Add blueberry pie filling and crushed pineapple. Put in fridge and let chill.
Lightly brown the franks in small amount of oil on medium high. Mix into the franks the currant jelly and mustard. Cook over medium heat until glazed.
In small saucepan, over low heat, melt chocolate. Stir in milk to make thin syrup. Put coconut in shallow dish.
Cream butter and sugar together; beat in eggs, bananas and vanilla. Combine flour, soda and salt; add to creamed mixture and mix well. Pour into a greased 15 x 10 x 1-inch baking pan. Bake at 350° for 25 minutes or until tests done.
Boil squash in a small amount of water; drain and mix rest of ingredients. Mix together 1/2 cup melted oleo with package of Pepperidge Farm stuffing mix. Line pan with dressing mix. Bake at 350° until warm.
Blend together 1/2 cup of granulated sugar with two tablespoons of unsulphured molasses. The yield is equivalent to 1/2 cup brown sugar.
Cut apple, put applesauce on the apple. That's how you make applesauce.
Saute onion in butter. Add, heating thoroughly, but not browning, beef, salt and pepper.
Mix chicken and pimentos. Brown celery, pepper and onion in oleo. Combine with chicken mixture; mix well. Cook rice in chicken broth until tender. Place in layers in casserole dish the rice, mushroom soup and chicken mixture on top. Bake 1 hour at 300° or until bubbly. Serves 18 to 20.
Mix sugar, salt and cocoa together. Add eggs; mix well. Stir in vanilla and milk. Add melted margarine, then coconut and pecans. Pour into two unbaked deep dish pie shells. Bake at 350° for 35 to 40 minutes.
Combine oleo and flour in saucepan. Add milk and cook until thick. Add cheese, salt, pepper, Ro-Tel, tuna and onion. Heat and stir until cheese melts. Serve over toast, rice or chips. Good served with English peas.
Mix first five items together. Cook until soft ball stage. Remove from heat. Add vanilla, butter and marshmallows. Beat until very stiff. Add nuts. Pour in buttered dish and cut. Very good.
Boil chicken and save broth; debone. Combine everything except cheese and chips and cook. I usually cook mine 2 or 3 hours on low. Fry chips and serve cheese on top.
Mix all ingredients together. Shape into loaf. Put in loaf pan which was sprayed with Pam. Bake at 350° for about 1 1/2 hours.
Melt the brown sugar and butter. Mix with the remaining ingredients and pour over cut up chicken. Bake at 350° until tender.
Place egg yolks in top of double boiler. Whisk until smooth and light lemon color, then set aside.