HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine pineapple and jello. Heat until jello is dissolved. Cool in refrigerator until syrupy. Add 2 1/2 cups buttermilk. Chill until thickened. Fold in Cool Whip and nuts.
Rinse beans. In 4-quart Dutch oven, combine beans and water. Bring to boil. Reduce heat and simmer 2 minutes. Remove from heat. Cover; let stand 1 hour or soak beans in the water overnight in a covered pan; don't drain. Bring beans and liquid to boiling. Add smoked hocks. Reduce heat; simmer covered for 1 hour or until beans are nearly tender. Remove hocks. When hocks are cool enough to handle, cut off meat and coarsely chop. Discard bones. Add meat to pan along with remaining ingredients. Cover and simmer 30 minutes or until vegetables are tender. Season to taste with salt and pepper. Makes 8 to 10 servings.
Mix cranberry juice and sugar until sugar dissolves. Add pineapple juice and chill. Mix with chilled ginger ale in punch bowl. Yield: 32 cups.
Place popped corn in a lightly greased 4-quart casserole. Place butter in a 1 1/2-quart dish. Microwave on High for 1 minute or until melted. Stir in brown sugar, corn syrup and salt. Cover. Microwave on High for 4 minutes. Remove mixture from oven. Stir in soda and vanilla. Pour over popcorn. Stir until coated. Cook mixture on High 2 1/2 minutes, stirring after 1 minute. Spread on waxed paper until cool.
In saucepan, melt 2 tablespoons margarine and saute onion. Melt the Velveeta (cut in chunks for easier melting). Cook the broccoli according to package directions. Add 1 to 2 teaspoons of minced garlic, dash of Tabasco, mushrooms and cream of mushroom soup; stir frequently. Add broccoli. Serve in crock-pot to keep warm. Serve with Ritz crackers.
Mix 1/2 cup water with the cornstarch until you have a thin paste. Combine 1 1/2 cups water and the sugar in the top of a double boiler and bring to a boil over direct heat. Add cornstarch paste and cook until mixture begins to thicken. Return to the double boiler and continue cooking until thick and smooth (about 15 minutes). Pour in slightly beaten egg yolks; return to double boiler and cook for 1 minute longer. Add lemon rind and juice and butter and blend well. Cool and pour into a cooked pie shell. Top with meringue.
Combine cucumbers, onion and salt. Let stand on counter for 2 hours, then drain. Heat sugar and vinegar to dissolve sugar; cool. Mix all ingredients and store in a refrigerator or in freezer. Keeps quite a long time. These are very good.
Mix all ingredients together. Store tightly sealed in a plastic container. For tea, add boiling water to 2 teaspoons of mix for 1 cup of tea.
Combine all ingredients except nuts and beat 4 minutes with mixer at medium speed. Stir in nuts. Spread evenly in buttered 9-inch pie plate. Bake at 325° for 35 to 40 minutes until pick in center comes out clean. Pie will puff then fall slightly.
Grind ham in meat grinder. Add sweet relish and mix well. Add mayonnaise to make spreadable.
Fry tortillas in oil until soft. Stack; set aside. Brown meat and add tomato sauce, chili and garlic powder to taste. Simmer. Roll meat mixture in tortilla (you can secure with toothpick). Place stuffed tortillas in flat Pyrex dish. Cover with tomato soup mixed with chili and grated cheese. Bake at 350° until cheese is melted. Sprinkle with sliced green peppers.
Cream butter and brown sugar together. Add eggs, one at a time, beating well after each addition. Sift the flour, baking powder and nutmeg together. Add gradually and beat until well blended. Stir in brandy. Fold in raisins and pecans. Pour into a greased and floured 10-inch tube pan. Bake in a 300° oven for about 1 hour and 40 minutes. Cool slightly in pan before removing to rack to cool. Wrap and store for at least a week.
Grease 10-inch spring-form pan; dust with graham cracker crumbs. Beat cream cheese and cottage cheese at high speed until creamy. Blend in sugar and eggs, one at a time. Reduce speed to low; add cornstarch, lemon and vanilla. Beat until blended. Add butter and sour cream on low. Pour into pan. Bake at 350° about 1 hour and 10 minutes or until firm around edges. Turn oven off; let stand in oven 2 hours. Remove, cool completely and chill.
Melt margarine; add Bisquick, milk and Cheez Whiz. Bring to a boil until thick. Peel, slice, and season potato slices; place in baking dish. Pour sauce over potatoes. Bake for 1 1/2 hours (or less) at 350°.
Cook rice. Cook onion in butter until soft. Add cheese; cook until cheese is slightly melted. Combine broccoli, cooked rice and soup in oven-safe bowl. Pour melted cheese over mixture. Cook for 20 minutes at 350°.
Press corned beef hash into a buttered baking dish to form a nest. Combine corn, soup, onion and parsley. Pour into nest. Top with cheese. Bake at 350° about 30 minutes.
Combine beef, pork, onions, bread crumbs, parsley, salt, pepper, Worcestershire sauce, eggs and milk in large bowl. Mix thoroughly. Then, using a tablespoon shape into 1-inch balls. Place meatballs in ungreased flat 10 x 15-inch pan 1-inch apart. Bake at 350° for 30 minutes, turning frequently, browning on all sides. Keep warm in 200° oven or store in freezer.
Remove and finely chop mushroom stems. Place mushroom caps right side up on foil-lined broiler pan. Brush tops of caps with 1 tablespoon oil. Broil 5 to 10 minutes until tender; drain and set aside. Heat remaining 1 tablespoon oil in medium skillet. Over high heat, cook and stir mushroom stems, red pepper and onion for 5 minutes or until almost dry. Add French's creamy spread mustard and seasonings. Spoon about 1 teaspoon vegetable mixture into each mushroom cap. Sprinkle Parmesan cheese evenly over caps. Broil for 5 minutes until lightly browned. Garnish with parsley, if desired. Makes 4 appetizer servings.
Bake as directed in 2 round cake pans or a 9 x 13. When cake has completely cooled, slice layers in half, making 4 or 2 layers. Top with icing.
Mix flour and salt. Add water, a little at a time, until you have a stiff dough. Knead dough on lightly floured surface (7 to 10 minutes) until smooth and pliable. Roll dough out to 1/4 inch thick. Cut with cookie cutters or make shapes and put together. Put hole in top of ornaments with straw or nail.
Drain zucchini for 1 hour and squeeze out water. Mix all well and spread on greased pizza pan. Bake 20 minutes.
Melt butter. Grease a pan with margarine. Set up "assembly line" stations, then dip each fillet in melted butter, roll it in the bread crumbs and place the filet in the pan.
Bake muffin mix as directed. Let cool. Cook bacon and drain. Chop tomato, pepper and onion. Put in separate bowl. Crumble cooled cornbread in casserole dish. Sprinkle beans with juice over cornbread. Sprinkle onions and green pepper. Spread Ranch dressing, then sprinkle tomato and crumbled bacon. Can use 1 cup grated cheese between tomato and bacon. Refrigerate 12 hours before serving. (Can add more Ranch dressing before serving.)
Shape ground meat into 16 balls and brown in greased skillet. Add mushroom soup and simmer 30 minutes or until done. Serves 4.
Saute shrimp and mushrooms in 1/4 cup butter for 2 minutes. Add soup and wine; blend well. Spoon into shallow 2-quart casserole. Combine remaining butter, cheese and breadcrumbs. Sprinkle over shrimp mixture. Bake at 350° for 30 minutes. Serves 6 to 8.
Spread crescent rolls and press together on a 9 x 13-inch cookie sheet. Bake until light brown; cool.
Mix with beater. Put dab of margarine in hot frying pan. Put 1/4 cup of batter for each pancake. Flip when golden.
Melt butter in saucepan. Stir in flour, salt and pepper. Add milk all at once. Cook and stir quickly until thick and bubbly. Remove from heat. Layer half of potatoes, onions and ham in casserole dish. Pour half of white sauce over potatoes. Repeat layering. Cover and bake at 350° for 1 hour and 15 minutes. Uncover and bake 10 minutes longer. Makes 10 servings.
Have fish at room temperature for 20 minutes. Cook macaroni. Drain. Stir tomatoes, onion and taco seasoning together. Add macaroni and green pepper. Bring to a boil. Pour into a 10 x 6 x 2-inch baking pan. Fold fish to fit into pan. Spoon sauce over fish. Bake covered at 350° for 35 minutes. Uncover. Sprinkle on cheese. Bake 5 minutes.
Put apple, orange and cranberries through food chopper. Add sugar and walnuts. Chill for several hours or overnight. Makes about 2 cups relish for serving with turkey, chicken or duckling.
Beat all ingredients together. Spread in a 9 x 13-inch pan. Bake at 350° for 30 to 35 minutes.
Brown sausage in skillet. Combine milk, biscuit mix and eggs. Mix for 1 minute with electric beater. Spread drained sausage in a greased 13 x 9 x 2-inch pan. Cover with biscuit mixture. Sprinkle with cheese. Bake at 400° for 35 to 40 minutes.
Stew chicken (do not salt), pull off bone. Melt margarine and mix with dressing. Take out enough to cover top of casserole, add onion.
Cream the butter and sugar. Add egg yolks and vanilla. Fold in stiffly beaten egg whites. Line a 14 x 16-inch pan with 1/2 of the wafer crumbs. Spread beaten mixture on this. Add layer of drained pineapple. Spread Cool Whip evenly. Sprinkle with chopped nuts. Add rest of crushed wafers as a crust. Keep in refrigerator 12 hours before serving.
Drain pineapple and cherries; bring juice to boil and add gelatin powder. Mix the cream cheese, nuts, pineapple, cherries and cola together. Add to gelatin in serving bowl. Chill until firm.
Combine cheeses, bacon and onion. Mix together beaten eggs and milk, then add to the cheese mixture. Mix lightly and pour into greased 8-inch baking dish. Bake at 325° for 25 to 30 minutes or until a knife comes out clean. Serve on stone ground crackers or small slices of rye bread.
Line quiche pie pan with 1 crust. Set aside. Combine remaining ingredients; add salt and pepper to taste. Pour filling in pie pan. Top with second crust, seal and crimp edges. Split top of crust to vent. Bake at 375° for 45 or 50 minutes or until brown.
Mix cake mix, 1 egg and 1 stick butter, melted, and pat into a 9 x 13 pan. Mix confectioners sugar, cream cheese and 3 eggs; beat until smooth. Spread over cake mix. Bake at 350° for 40 minutes.
Melt chocolate and shortening in saucepan. Let cool for a few minutes. Add sugar and mix well. Then add eggs, one at a time, beating well after each. Sift flour and salt together and add to chocolate mixture, 1/3 at a time. Add nuts and vanilla. Grease and flour a 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes.
Combine first 3 ingredients in a saucepan. Simmer until thickened and clear. Pour brandy over surface of simmering fruit. Ignite with a long match. Spoon flaming sauce over ice cream.
Mix cranberry sauce, pineapple, Eagle Brand milk and nuts. Fold into Cool Whip; chill and serve.
Mix all ingredients together. Heat to boil. Boil until it turns brown. Pack in jars and seal.
Put Jell-O in 1 1/2 cups hot water and let set 1/2 hour. When cooler, add pineapple, nuts, celery and cranberries (crush berries in blender).
Layer all but soup and water. Between each layer, sprinkle with salt and pepper. Mix tomato soup and boiling water. Pour over top of the layers. Bake in slow oven (250° to 300°), covered, for 3 to 4 hours. Serves 5.
Puree tomatoes in blender. Add next 5 ingredients and process until smooth. Season with salt and pepper and pour into bowl. Chill covered in refrigerator. Garnish with additional yogurt and parsley.
Pour milk over bread and leave for 20 minutes. Add butter, raisins, crushed pineapple, sugar, eggs and cinnamon. Mix well. Place mixture into casserole dish. Bake at 350° for 30 minutes or until knife inserted in center comes out clean.
Combine all ingredients in a jar or bottle. Shake thoroughly. Let stand several hours before using. Stir well before brushing on chicken. Split chickens in half. Brush generously on both sides with sauce. Let stand several hours or overnight in refrigerator. Place on grill, hollow side down. Cook 20 to 25 minutes. Brush with sauce and turn. Cook 20 minutes or until tender or brush with sauce often and turn chicken every 10 minutes.
Boil all ingredients together except flour and baking soda. When cool, then add flour and baking soda. Mix well. Grease and flour any size pan, preferably loaf pan. Pour contents in pans and bake in slow (350°) oven for approximately 45 minutes; let cool before cutting. Cake can also be frozen for future use.
Boil sugar, corn syrup and water together until it will form a hard ball when dropped in cool water. Beat egg whites and salt at high speed for 3 minutes in a large bowl. Pour syrup slowly into beaten egg whites while beating at medium speed. Continue beating until mixture passes the glossy state. Add nuts and vanilla and continue beating until it forms a peak when beater is raised. Pour on buttered platter or drop on waxed paper.
Combine water and onion and cook until tender. Add beef and vinegar and cook until beef changes color. Pour off excess fat. Add tomato puree, A.1. sauce and salt to taste. Stir well. Cover and simmer for 10 minutes. Cheese slices may be added.
Heat oil in a skillet and add meat, garlic and onion and brown. Add remaining ingredients. Cover and simmer about 2 1/2 hours. Remove bay leaf before serving. Makes 8 cups.
Defrost the spinach. Squeeze out all excess water. Meanwhile, partially cook the pie crust (follow heating directions on package; about 10 minutes). Next, heat oven to 425°. In a large bowl, mix half and half, 4 beaten eggs, salt, pepper and nutmeg; mix. Spoon in spinach and combine. Sprinkle the cheese in the bottom of the partially cooked pie crust. Then pour mixture into shell. Place on a cookie sheet. Bake for 15 minutes at 425°, then lower heat to 350° and cook for 30 minutes or until knife comes out clean.l
Brown salt pork until crisp. When crisp, add chopped onions; try to remove pork. Add flour and potatoes (make sure water covers potatoes). Blend in flour. Bring to a boil and simmer, covered, until the potatoes are done. Add corn, milk and butter. Season with salt and pepper. Heat well, but don't boil. Add pork if you want to eat it. Serve with parsley and paprika. Makes 2 quarts.
Cook eggplant in boiling salted water 5 to 8 minutes or until barely tender; drain well. Brown beef in a skillet until done, stirring to crumble; drain well.
Boil all ingredients except nuts until it forms a soft ball in a glass of water; remove from heat and add nuts. Stir until it starts getting hard to stir; pour into greased pan to harden.
Beat eggs 1 minute; add sugar. Mix well and add cinnamon. Use more if desired. Add flour, vanilla and oil; mix well. Fold in carrots (shredded) and walnuts or pecans. Bake in a 300° oven for 1 hour.
Grease a Bundt pan. Cover bottom with pecans. Place cut up rolls on top of nuts. Sprinkle dry pudding and cinnamon over the rolls. Melt oleo and brown sugar; drizzle over the top. Cover with towel. Let stand on counter or in oven overnight. Bake at 325° for 20 to 30 minutes the next morning. Invert on platter and serve.
Place steamer basket in 1/2-inch water (water should not touch bottom of basket). Place zucchini, yellow squash and jicama in basket. Cover tightly and heat to boiling for 3 to 5 minutes. Drain. Mix remaining ingredients; stir in vegetables. Makes 4 servings.
Mix beans, brown sugar, catsup, onion and mustard. Place in a casserole. Dot top with sliced bacon, diced. Bake at 300° uncovered for about 1 1/2 to 2 hours.
Marinate chicken wings overnight in all these ingredients, about 2 pounds of chicken wings. Place on foil covered cookie sheet. Bake at 375° for 35 minutes.
Cook rigatoni as directed; drain. In bottom of 2-quart casserole or 9-inch square pan, pat a few spoonfuls of sauce. Arrange 1/2 of rigatoni in pan. Cover with all of the cottage cheese. Top with 1/2 the sauce, Mozzarella and Parmesan cheese. Arrange in layers the remaining rigatoni, sauce, Mozzarella and Parmesan cheese. Bake at 375° for 25 minutes. Makes 4 to 6 servings.
Layer first four ingredients in casserole dish. Do not stir. Cover. Cook for three hours at 300°. Forget about it and don't look at it during this time. Remove from oven and add the mushrooms and wine. Do not stir. Cover and bake for another 1/2 hour, still at 300°. Serve over noodles or rice.
Sift all dry ingredients; add buttermilk and mix thoroughly. Melt shortening (or oil). Make sure sides of pan are covered lightly with oil. Pour remaining oil into corn bread mixture and blend. Bake in loaf pans at 375° for 55 minutes. Especially good with barbecue.
Mix all together and pour in crust. Bake at 425° for 45 to 50 minutes. Makes 2 pies.
Heat oven to 350°. Beat brown sugar, peanut butter and margarine until fluffy. Blend in water, egg substitute and vanilla. Add combined oats, flour, baking soda and mix well. Cover and chill 1 hour. Shape cookie dough into 1 inch balls, place on ungreased cookie sheet. Using bottom of glass dipped in sugar, press dough into 1/4 inch thick circles. Bake 8 to 10 minutes. Remove and cool completely.
Preheat oven to 375°. Brown the ground beef in a large skillet over medium high heat; set aside. Cook macaroni according to package directions, drain and set aside. In a 9 x 13 inch baking dish, layer the macaroni, ground beef, tomato sauce and cheese, repeating two times. Bake at 375° for 30 minutes, or until top layer of cheese is bubbly.
Brown ground beef with onion and drain. Add 4 cups of water, bouillon cubes, bell pepper, Ro-Tel, beans and cabbage. Bring to a boil and cook on low for 1 hour.
Saute onions in butter until clear. Remove and brown meat. Add tomatoes, tomato paste, beer, salt, Tabasco and chili powder. Simmer 3/4 hour. Then add beans and onions. Serve over rice with French bread. Serves 12.
Mix all the ingredients by hand. Make in rolls in wax paper. Place in refrigerator until thoroughly chilled. Slice and bake at 350° for 10 or 12 minutes.
Mix jello well with sugar. Add pineapple. Heat over low heat. Bring to a boil until bubbly hot. Stir and set aside until cool. Then add buttermilk and Cool Whip. Mix well and pour into dish or jello mold. Refrigerate until set.
Brown onion in fat and add remaining ingredients. Simmer for 30 minutes. This sauce keeps well in refrigerator. May be used with chicken or other meats.
Beat nutmeg, salt, sugar, oil, eggs and cinnamon. Add and mix in order the pumpkin, water, soda, flour and nuts. Grease well 2 loaf pans. Fill 2/3 full and bake at 350° for 1 hour. Cool. Remove from pans.
Mix cake mix, oil, sour cream and eggs well. Pour batter in a slightly greased 9 x 13 pan. Mix cinnamon and brown sugar; sprinkle over batter. Take fork and swirl into batter, using back of fork. Bake at 350° for 35 to 45 minutes or until done.
In a large saucepan, combine rose petals, 1 1/3 cups water, pectin and rose flower water. Stirring constantly, bring to a rolling boil over medium-high heat. Add sugar. Stirring constantly, bring to a rolling boil again and boil 1 minute longer. Remove from heat; skim off foam. If desired, tint with food coloring. Pour into jars with tight fitting lids. Store in refrigerator. Yields about 1 pint jam.
Cream butter, sugar and vanilla. Add flour; mix well. Stir in nuts and dates.	Chill 1 hour. Roll into small balls. Bake on greased cookie sheets at 350° for 10 to 12 minutes. Roll in powdered sugar.
Drain the first 4 ingredients into large bowl. Add marshmallows and sour cream. Chill overnight. Enjoy!
In large bowl, mix all ingredients. Put into a pie shell. Bake at 350° for 50 to 55 minutes.
In a large bowl, combine the first five ingredients; add beef and mix gently. Shape into 10 patties. Grill, uncovered, over medium coals for 4 to 5 minutes on each side or until meat is no longer pink. Serve on buns with lettuce, tomatoes and onion if desired. Yield: 10 servings.
Cook beets and peel. Chop a head of cabbage and cook. Add some horseradish (either fresh or canned). Combine all of the ingredients in three desired proportions. Pour over this equal amounts of vinegar and sugar. Store in refrigerator and use as a relish with meats.
Shuck the ears of corn and wash. Rub the butter on the corn (each ear). Put in an 8 x 8-inch microwaveable bowl. Cover with plastic wrap. Microwave on High for 6 minutes.
Mix together with a whisk. Pour into hot grease (about 1 inch), beginning in center of skillet and circling out. Brown lightly on both sides. Sprinkle with powdered sugar.
Cook and debone chicken. Cook rice as directed on box. Mix other ingredients. Place in casserole dish and top with onions or cheese. Bake 40 minutes at 350°.
About 30 minutes before serving, in 12-inch skillet over high heat, into 10 cups boiling water, stir macaroni. Reduce heat to medium-low. Cook until macaroni is done, stirring occasionally. Drain. Return macaroni to skillet. Over medium heat, heat drained macaroni, cheese spread, beer, dry mustard, Worcestershire sauce and ground red pepper until cheese melts and sauce is smooth, stirring frequently. To serve, slice tomato. Arrange tomato slices over macaroni mixture. Garnish with parsley sprigs. Makes 6 servings.
Knead flour into dough. Between sheets of lightly floured waxed paper, roll dough about 1/4-inch thick. Freeze about 20 minutes.
Cut chicken breasts into 10 or 12 strips per half. Melt butter in a large skillet over high heat. Add chicken. Sprinkle with flour, salt and tarragon. Cook 5 minutes, stirring constantly. Add bouillon cube dissolved in hot water and lemon slices. Stir to loosen any browned particles. Cover and cook 2 or 3 minutes.
Mix well. Chill, then roll into balls. Put in freezer. (Makes about 100 balls.) After thoroughly chilling, place balls on cookie sheet and bake in 400° oven for 20 minutes. A yummy snack.
Mix ingredients. Let sit at room temperature about 2 hours to mix flavors. Then add 2 1/2 cups tomato juice and 3/4 cup water. Chill. Serve in bowls topped with sour cream, if desired. Refreshing on hot summer days.
Grease an 8 x 8-inch or 9 x 9-inch pan with butter. Layer ingredients starting with crumbs. Pour the condensed milk over all the layers. Bake at 350° for 18 to 20 minutes or until golden brown.
Cream together the sugar and butter; add next 4 ingredients. Fill the cake pan with a layer of cake dough; add a layer of raisins upon the cake batter, then strew over these a handful of nuts and so on until the pan is 2/3 full. Line the tins with well-buttered paper. Bake in a steady, but not quick, 325° to 350° oven. This is most excellent.
Peel or scrape carrots, trimming both ends. Cut lengthwise into halves or in quarters, depending on size. Cook covered, in salted water with a teaspoon of sugar, until fork tender. Drain. Place in a baking dish and sprinkle with brown sugar* and bake in oven at 400° until nicely glazed, about 15 minutes. Serve.
Mix and pour into plastic gallon jug. Fill almost full with water. Place a large balloon on top. Let stand until balloon blows up, about 3 weeks, then goes down. The wine is ready.
Mix first 7 ingredients well; cook, stirring occasionally, until thickened. Remove from heat. Add peanut butter. Blend well. Put into a graham cracker crust and put meringue on top. Bake at 350° for about 10 minutes.
Boil milk, sugar and margarine for 8 minutes, stirring constantly. Add marshmallows, chocolate bits and nuts. Stir until melted and mixed. Pour into large, well-greased pan. Cool and cut.
Mix together all ingredients, except chicken. Bring to a boil. Then put on chicken. Put in oven for 1 hour to 1 hour and 30 minutes.
Bring to boil. Remove from stove and let cool. Wash and slice cucumbers. Place in containers. Pour syrup over cucumbers, allowing enough room to expand in freezer.
Unroll crescent dough and pat 1 package into bottom of an ungreased 9 x 13-inch pan. Combine softened cream cheese, egg yolks, 1 cup sugar and vanilla and beat until smooth. Spread over dough in pan. Pat remaining dough over cream cheese mixture. Beat egg whites slightly and brush some of the whites over the pastry. Mix together remaining 3/4 cup sugar, cinnamon and margarine. Sprinkle or spread over top crust; bake at 350° for 30 minutes. Cool, then refrigerate.
Brown beef and drain. Add water and bring to boil. Add noodles and sauce. Cook for 7 minutes. Add chili powder and corn. Heat through. Add cheese.
Fill each cup with broth. Mix together and refrigerate overnight.	Remove from fridge one hour before baking. Bake at 350° for about one hour.