HumbleIntelligence/food-ner-1-Million huggingface dataset:
Empty gelatin into large bowl, add hot water and stir until dissolved. Cool slightly, stir in milk. Stir frequently while cooling to make smoother. Stir in the remaining ingredients and place in a mold. Chill until firm, about 2 to 3 hours. Serve on a lettuce leaf.
Preheat oven to 350°. In a large bowl, mix together flour, sugar, cinnamon, soda and salt. Add salad oil and eggs. Fold in the strawberries and nuts, mixing well. Grease and flour two 9 x 5 x 3 loaf pans. Bake for 1 hour and 15 minutes. Cool. Wrap and leave overnight before cutting. Do not refrigerate.
Grease two 9-inch cake pans; line with wax paper. Grease again.
With electric mixer, combine eggs, sugars, vanilla, milk and butter. Mix until well blended. Stir in oats, coconut and pecans. Stir to mix well. Pour into unbaked pie shell. Bake at 350° for 45 minutes or until pie is set and lightly brown. Top with ice cream and caramel sauce.
Make dough of first 7 ingredients. Roll dough 1/4 inch thick and spread with 2 to 3 tablespoons of soft butter. Sprinkle with about 1/4 cup brown sugar and 1 teaspoon cinnamon. Roll tightly. Pinch ends. Cut into 1 inch slices. Place on greased pan and bake at 425° for about 15 minutes. Add nuts if desired.
Mix syrup, sugar, margarine and vanilla. Mix in slightly beaten eggs. Pour into an unbaked pie shell and bake for 45 minutes at 350°.
Put broccoli in bottom of casserole dish. Layer diced chicken over broccoli.
Cook broccoli just enough to separate well. Chop and mix with other ingredients. Top with 1/2 cup Pepperidge Farm crumbs that have been tossed in 2 tablespoons butter. Bake 30 minutes at 325°.
Make meatballs: Combine egg, oats, salt, pepper, meat and minced onion. Mix thoroughly. Form into 1-inch balls. Brown meatballs on all sides until no pink shows in center. Combine peppers, carrots and garlic; cook in oil until tender. Add sugar, vinegar, soy sauce, bouillon, pineapple (include juice) and 2 cups water. Add tomatoes. Bring to a rapid boil for 1 minute. Mix cornstarch in 1/4 cup cold water and stir into hot mixture until thick and bubbly. Just before serving, add cooked meatballs to sauce and stir. Serve over rice. Serves 6.
Bring this to a boil and pour over other ingredients. Stir liquid up good. Don't stir whole until ready to serve. Let stand about 8 hours in refrigerator.
Combine all ingredients except the sugar, shortening and oats in a large bowl. Blend well. Stir in brown sugar and mix well. With a pastry blender, cut in shortening until evenly distributed. Stir in oats and mix well. Put in a large airtight container and label Oatmeal Cookie Mix. Store in a cool, dry place and use within 10 to 12 weeks. Makes about 24 cups of mix.
Mix cake mix, oil, eggs, and 7-Up soda together. Pour into greased and floured cake pan. Bake at 350° for 25 to 30 minutes. Cool.
Cream butter and sugar until fluffy. Add eggs and beat until blended. Combine flour, soda and salt. Add to creamed mixture, mixing well. Stir in vanilla, chocolate chips and pecans. Divide mixture into thirds. Spoon each third onto an ungreased cookie sheet. Spread mixture to desired diameter. Bake at 375° for 12 to 14 minutes or lightly browned. Gently remove and cool on wire racks.
Mix in order given and bake at 350° for 8 to 10 minutes.
Cook for 30 minutes after mixture comes to a boil. Put in hot jars and seal.
Saute bread in oleo, butter or shortening; add other ingredients and leftover meat if you have any. Fry in pan until browned.
In a 12-inch skillet, cook bacon and onion. Drain off fat. Stir the sauerkraut, carrots and sugar into the skillet. Loosely tie juniper berries, peppercorns, cloves, bay leaf and parsley in cheesecloth bag; bury in center of sauerkraut. Add broth and wine. Bring to boiling. Reduce heat. Simmer, covered, for 10 minutes. Add potatoes, pushing them into kraut. Simmer, covered, for 15 minutes. Top with meats; simmer, covered, for 20 minutes. To serve, discard bag; arrange kraut and potatoes on platter. Top with meats. Makes 4 to 6 servings.
Mix flour, margarine and nuts. Press into bottom of 9 x 13-inch ungreased dish. Bake at 345° for 10 minutes. Cool.
Fry hamburger and onion. Add soups, green chilies, enchilada sauce and milk or Cheddar cheese soup. Mix. Use oblong cake pan. Cover bottom with mixture (about 2 cups), then 6 tortillas, another layer of meat mixture, 6 tortillas, then rest of meat mixture. Top with cheese. Bake at 350° for 30 minutes.
Drain mushrooms (save juice). Saut onions in butter. Add salt, pepper, celery, salt and mushroom liquid. Blend in soup; add milk slowly until thickened.
Cream butter with sugar. Add eggs to sugar/butter mixture. Add cream of tartar to flour; then add flour to other mixture and stir. Add vanilla; stir.
Mix altogether. To make mix richer, you can add 1/3 cup powdered non-dairy creamer or a tablespoon or 2 of malted milk powder. To serve, place 4 tablespoons of mix in a cup filled with boiling water. Add marshmallows if desired.
Combine yeast and water. Set aside. Cream butter and sugar together, then add eggs, 1 at a time. Add sour cream, then yeast mixture. Add flour. Mix well.
Mix in greased 1 1/2-quart baking dish the macaroni, mushrooms (or olives) and pimiento. Stir the remaining ingredients over low heat until the cheese melts. Microwave oven may be used. Stir cheese mixture into macaroni. Bake at 350° for 25 minutes until bubbly hot. Makes 6 servings.
Heat oven to 350°. Grease and flour baking pan, 13 x 9 x 2-inch. In a large saucepan, cook pudding as directed on package; stir cake mix (dry) into hot pudding. Beat 2 minutes on medium speed. Pour into pan; sprinkle chocolate pieces and nuts on top. Bake 35 to 40 minutes. Serve warm or cold.
Sift together flour, sugar, baking powder, salt, and cinnamon into mixing bowl. Cut in shortening with pastry blender until fine crumbs form. Combine egg and milk. Add to dry ingredients all at once stirring just enough to moisten. Stir in apples. Spoon batter into paper-lined 2 1/2 inch muffin pan cups filling 2/3 full. Sprinkle with nut crunch topping and bake in 375° oven for 25 minutes or until golden brown. Serve hot with butter and homemade jelly or jam.
Cook beef; drain. Add onion, tomatoes, A.1. sauce, ketchup, green peppers and parsley. Simmer for 30 minutes. Cook spaghetti; combine beef mixture and spaghetti. Add soup, salt and pepper. Place in large greased casserole dish. Sprinkle cheese on top and a small can of mushrooms. Cook at 350° for 30 minutes.
Cream butter and sugars; add peanut butter and egg. Add milk and vanilla. Then beat in dry ingredients until soft dough forms. Shape into small balls 1-inch in diameter. Roll balls in bowl of sugar. Place on ungreased cookie sheet. Bake at 375° for 9 minutes. Place chocolate kiss on top and press down until cookie cracks. Remove from pan and cool.
Prepare as directed on box. Bake. While hot, pick holes all over the cake with a fork, making as many holes as possible. While hot, also, pour can of pineapple (undrained) all over top of cake, evenly. Let cool.
Place washed cut-up chicken in skillet. Add catsup, mustard, salt and pepper. Pour Coke to almost cover. Cover with lid and cook on top of stove slowly for about 1 hour or until tender.
Mix jello according to the directions on the package and pour into an 8 x 12 dish. Allow to slightly congeal. Drain crushed pineapple, reserve juice. Add crushed pineapple to jello mixture and return to refrigerator until completely congealed.
Place steak in crock-pot and pour soups over steak. Cook for 6 to 8 hours. Serve with mashed potatoes.
Melt margarine in medium size microwave bowl. Add stack of crushed crackers. Add garlic powder, lemon juice and pepper. Mix well. Place fish in baking dish with shrimp on top. Put crumb mixture over all. Sprinkle with paprika. Cover with foil and bake at 400° for 25 minutes. Remove foil and broil 5 minutes to brown top. Squeeze a bit of lemon juice over top and serve.
Cream shortening, sugar, eggs and vanilla. Add dry ingredients. Stir in nuts and chips. Spread in a 10 x 15-inch pan. Bake 30 minutes at 350° until golden brown.
Brown onion and garlic in oil. Add meat and brown. Add chili powder and tomato soup, corn and noodles. Add half of cheese.
Combine flour, salt, soda and sugar. Make a well in the center of the dry ingredients. Stir in oil and eggs. Mix until ingredients are moistened. Stir in strawberries and pecans. Pour into two lightly greased loaf pans. Bake at 350° for 1 hour or until bread tests done in center. Perforate cake with toothpick and pour reserved strawberry juice over cake. Let stand overnight before slicing. Store in refrigerator.
Grease 13 x 9-inch baking dish. Put pieces of bread on bottom, then sausage and cheese. Beat eggs, 2 1/2 cups of milk and mustard. Pour over the other ingredients. Cover and refrigerate overnight. Next day, mix cream of mushroom soup with 3/4 cup of milk. Pour over all and bake at 350° for 60 to 75 minutes (uncovered).
Dip potatoes in Tempura batter. Drop a few at a time into hot oil. Deep fry until golden brown; drain.
Mix all ingredients. Top with 1/2 cup buttered bread crumbs. Bake 45 minutes at 325°.
Dissolve gelatin in boiling water. Stir in cold water. Chill until slightly thickened.
Mix all together well. Fill muffin tins 2/3 full and bake at 400° for 15 minutes.
Place mixture in greased baking dish. Bake at 350° for 35 to 40 minutes.
Begin with a layer of crawfish, layer of Mozzarella cheese, layer of small slices of ham. Repeat 3 layers. Top with mushrooms and cheese. Beat the eggs well and add the half and half. Pour over pie and let sit 10 minutes. Cook at 350° for 45 minutes to 1 hour. Sprinkle a little nutmeg on each layer.
Mix cinnamon and sugar; set aside. Roll biscuits flat; put 1 tablespoon sugar and cinnamon on each flat biscuit. Place 1 pat butter on top of sugar. Gather biscuit edges and pinch together and mash down in the middle. Place in 13 x 9-inch glass dish. Put remaining sugar and cinnamon in pan; dot with remaining butter. Bake until brown. Take out of oven and pour can milk over rolls; return to oven and cook down until mixture thickens. Take out; serve warm. Good luck. Serves 5 to 10. I don't know if this recipe has ever been printed; it was my grandmother's.
Place the pie filling in a crock-pot. In a large bowl, combine the butter and cake mix until mixture is crumbly. Sprinkle over filling. Sprinkle walnuts on top. Cover and cook on low setting for 2 to 3 hours. Serve in small bowls. Makes 10 to 12 servings.
Cook chicken in salted water. Remove from broth, reserving broth; cool. Bone chicken and cut meat into small pieces. Place chicken in bottom of a lightly greased 2-quart shallow casserole. On top of chicken, put a layer of onion, half of the chips and cheese; top with remaining chips. Combine soups, tomatoes and chicken broth; blend well. Pour over casserole and bake at 350° for 30 minutes. Yields 6 servings.
Put soda in buttermilk. Cream sugar, eggs and Crisco. Add flour and buttermilk. Then add vanilla and mix well. Grease tube pan and bake for 1 1/2 hours at 350°. Remove from pan onto plate.
Melt butter and marshmallows. Mix fruit and nuts together with graham cracker crumbs. Pour melted butter and marshmallows over mixture. Mix well. May have to use hands as it is very thick. Press into two cake pans or a loaf pan and refrigerate.
Mix together in a mixing bowl, stirring to dissolve sugar. Pour into canister for ice cream freezer. Let the freezer do its thing according to manufacturers instructions. Remove ice cream to large bowl and place in refrigerator freezer to solidify. Cover. Serve when partially solid.
Brown pork chops and put in shallow baking dish. Dissolve bouillon cubes in water and pour over chops. Add remaining ingredients, sprinkling top with pepper and paprika. Cover tightly (with foil if cover is not available) and bake in a moderate oven at (350°) for about 1 hour. Yield: 4 servings.
Heat oven to 350°. Grease bottom only of 4 mini loaf pans. In a large mixer bowl, combine flour, 1 1/4 cups sugar, milk, 1 cup margarine, eggs, poppy seed, baking powder, salt and sugar. Beat at medium speed, scraping bowl until mixed. Pour into pans. Bake 30 to 40 minutes. Remove from pans. Cool. Mix 1/3 cup sugar, melted margarine and lemon juice. Use to glaze bread.
Cream butter and shortening well. Add sugar. Beat. Add egg yolks and beat, one at a time. Beat well. Add flour, vanilla and buttermilk, beginning and ending with flour. Add coconut and nuts. Fold in stiffly beaten egg whites. Bake at 350° for 25 minutes. Makes 3 layers.
Combine sour cream, horseradish, garlic, and mustard. Mix well. Great served with prime rib.
Salt and Accent sprinkle the meats. Mix all ingredients and boil until the sauce is almost gone. Cook on medium-high temperature until done.
Boil chicken until done. Take 1 stick butter; cook onion, green pepper and celery until tender. Cook spaghetti in chicken stock, then drain spaghetti. Put together in baking dish with other ingredients. Grate cheese over top and bake until cheese is melted. Bake at 350° for 20 to 30 minutes.
Prepare dinner as directed on package. Add peas, tomato, salad dressing, celery, onion and seasoning. Chop 5 eggs. Add and mix lightly. Chill. Stir in a small amount of salad dressing, if needed, before serving. Slice remaining egg and place on top.
Cook eggplant in boiling water 5 minutes - drain. Place in lightly greased 1 1/2 qt. casserole; add mozzarella cheese & top with marinara or spaghetti sauce. Bake at 350 degrees for 30 minutes. Sprinkle with parmesan cheese & bake about 5 minutes.
Rinse thoroughly and put in a covered baking dish. Add water and chicken bouillon. Cover and bake at 350° for 1 1/2 hours. Check rice after 1 hours time. If more water is needed, add water and fluff with a fork. Continue baking for the additional 1/2 hour. Rice should be moist, not dry.
Chop and saute onions in Parkay margarine. Add minced garlic. Saute all together until onions are translucent. Add fresh or thawed Snow's frozen crab. Saute together. Add dill. Add creamed corn. You can hold at this point and just before serving, heat and add heavy cream. Garnish with thin slice of lemon and sprig of fresh dill. Serve hot. If need more, use 2 cans of creamed corn, 2 packages crab and 2 pints of heavy cream.
Heat together soup, salad oil, sugar, mustard, vinegar, Worcestershire sauce, salt and pepper. Add vegetables and heat; marinate at least overnight.
Rinse peas and set aside. In 6-quart pan, brown bacon. Remove bacon and drain on paper towel. In bacon fat, brown onion and celery, about 15 minutes. Add peas, water, potatoes, salt and pepper. Heat to boiling. Reduce heat to low. Cover and simmer 45 minutes, stirring occasionally. Cook uncovered if you like a thicker soup. Stir in half and half. Heat until hot. Sprinkle bacon on top.
Mix together the strawberries, eggs and oil. Sift the dry ingredients into strawberry mixture; stir to blend thoroughly. Stir in nuts. Pour into 2 greased 9 x 5-inch loaf pans. Bake in preheated 350° oven for 1 hour, or until toothpick inserted in center comes out dry.
Brown turkey, onion, sage and soy sauce. Add rice, soup and water. Bake at 350° for 1 hour, covered. Check for dryness and add water if necessary. Add noodles and bake, uncovered, for a few minutes.
Mix all ingredients together. Put in refrigerator for several hours to stiffen. Take out and mold before serving. Top with chopped nuts.
Mix well. Shape into balls. Bake at 325° for 10 to 15 minutes until lightly brown. Roll in powdered sugar two times.
Mix together eggs, cheese, mayonnaise, salt and pepper. Add broccoli to preceding mixture. Place in greased casserole. Bake at 350° for 30 to 40 minutes.
Makes approximately 60. Boil a large pot of water with 1 tablespoon salt. Cut all around core of cabbage with a small sharp knife. Put cabbage in boiling water and separate leaf by leaf. Cut large leaves into 2 to 3 pieces removing the thick part of the stem and prepare stuffing. Combine meat, rice, salt, pepper and allspice. Add 2 tablespoons lemon juice. Place 1 tablespoon stuffing on each leaf in log shape. Begin to roll folding over sides. Squeeze and place in pot. In the pot you should have a lamb bone for flavor and the pieces of stem you have trimmed away. Arrange cabbage rolls in rows and layers, placing slices of garlic in between. When process is complete, mash 1 clove garlic with 1 teaspoon salt and dried mint. Pour water over cabbage to just cover. Bring to a boil. Add mashed garlic mixture and 2 tablespoons lemon juice. Cover with a plate to weigh down. Cover and simmer 30 minutes on very low heat.
Take Ritz crackers absorbed in butter and make a crust in a baking dish. Mix all ingredients together and put in baking dish; add remaining cracker crumbs. Bake at 350° for 1 hour or until golden.
Mix sugar and water in a pitcher. Add other ingredients. Stir vigorously with a wooden spoon and pour into tall glasses. Serves 4 people.
Mix thoroughly. Pan-fry over low heat until slightly crisp. Flip patties; continue frying until slightly crispy.
Preheat heavy skillet in a 375° oven with 3 tablespoons of oil or bacon drippings. Mix corn meal, flour, baking powder, baking soda, salt and sugar together. Set aside.
Cook pasta to desired texture. Cut broccoli and garlic; steam until done. Add broccoli to pasta. Stir in nuts and dried tomatoes. Stir in olive oil. Sprinkle with Parmesan cheese and serve.
In food processor, blend pineapple real good. Add coconut; blend well. Add remaining ingredients until smooth and creamy. Refrigerate overnight. Serve with fresh fruit. This will make a lot of dip so you can freeze half to use another time.
Brown sausage and chopped onions. Add beans. Put butter beans in last. Add vinegar, ketchup, Worcestershire sauce and brown sugar and stir. Leave uncovered. Bake in oven 1 hour or more, the longer the better, at 350°.
Brown ground chuck and cook bacon until crisp. Add cooked, drained bacon and other ingredients to ground chuck. Add drained beans to mixture and pour into casserole. Bake at 350° for 20 minutes.
Peel and core the whole apple, then slice across the apple, so as to have rings. Combine the sugar, water and candy; boil for 3 minutes. Add the apples; cook until they become transparent. Pack the apples in hot jars; cover with syrup and seal. Process in boiling water for 25 minutes.
Mix jello and cream cheese with boiling water. Add cold water. Mix in large Cool Whip. Tear up angel food cake and put in a 13 x 9-inch pan. Pour fresh strawberries over angel food cake. Next, pour Cool Whip-jello mixture over top of strawberries. Sprinkle pecans on top. Refrigerate.
Use an oblong dish; butter or spray bottom. Beat the eggs with the vanilla and some cinnamon and the milk. Blend the syrup and the cream cheese.
Beat eggs. Add both sugars, oil, zucchini and vanilla. Combine all dry ingredients and stir into zucchini mixture. Bake in 2 greased loaf pans at 325° for 50 to 60 minutes.
Melt margarine and sugar. Add egg, nuts and dates, cook until thick (not too long). Add vanilla and Rice Krispies. Make into balls and roll in coconut or powdered sugar.
Mix the ingredients, sifting in enough flour (about 4 cups) to make a stiff dough. Roll out and cut with cookie cutter. Bake in medium oven until a golden brown.
Mix dry ingredients; add egg, milk and margarine and stir well. Add blueberries and mix again. Pour batter into a greased 8 x 8-inch pan and bake at 350° for 20 minutes.
Cream together eggs, sugar and oil. Add rest of ingredients. Bake in Bundt pan or 9 x 13-inch pan. Bake at 350° for 1 hour or less.
Cream sugar and eggs; add milk, butter and salt. Cook over medium heat for approximately 3 to 5 minutes after mixture comes to a boil. Remove from heat and add pecans. No further cooking is necessary.
Boil first four ingredients 5 minutes. Add baking soda and pour over popped corn. Put in sack in microwave 1 minute on High. Shake 1 minute. Pour on waxed paper. Let cool. Break up. Peanuts are optional.
Grease 9 x 13-inch cake pan with oil, or spray with Pam.
Bake for 2 1/2 to 3 hours at 275°.
Combine sugar, hot water, corn syrup and vinegar in 3-quart casserole. Microwave at High 35 to 40 minutes, or until hard crack stage (300° to 310°), when syrup separates into hard, brittle threads when small amount is dropped into cold water, stirring 3 or 4 times. Stir in vanilla. Pour syrup over popcorn, stirring to coat. Quickly shape into balls, using buttered hands. Place on wax paper; cool completely. Wrap each in plastic wrap.
Preheat oven to 250°. Grease well a 15 x 10 x 1-inch jelly roll pan. Place popped popcorn and peanuts in large well-greased bowl. Melt butter in large heavy saucepan; stir in brown sugar, corn syrup and salt; bring to a boil. Reduce heat and boil 5 minutes. Remove from heat and stir in vanilla and soda. Pour syrup over popcorn mixture and mix well. Spread on jelly roll pan. Bake 1 hour, stirring every 15 minutes. Remove from oven and separate kernels when cool enough to handle. Store in tightly covered containers. Yields 3 1/2 quarts.
Spray "Pam" in glass baking dish. In food processor, chop artichoke hearts and green beans. Add onion and garlic. Then combine all ingredients into baking dish. Add juice from the artichoke hearts and additional bread crumbs (if necessary) to make consistency fairly firm. Sprinkle bread crumbs on top. Bake at 350° for 1 hour.
Cream together egg and sugar in a bowl. Add milk, salt and flavoring; stir. Add flour until thick. Roll out to 1/3-inch thick. Cut with a doughnut cutter. Drop into hot fryer. Fry until golden brown. Put 1/4 cup sugar in a bag. Place about 6 doughnuts at a time into bag and shake to cover with sugar.
Crumble cake with hands, then blend ice cream and cake with hands. Stir in other ingredients. Pour into a tube cake pan and freeze.
In a skillet, brown meat and onion; drain. Stir in tomatoes, chilies, hominy, corn and beans. Season with salt and pepper.
Cook ziti for 5 minutes in 3 quarts boiling water. Stir in kielbasa, broccoli and cauliflower. Continue cooking for 5 minutes, then drain.
Remove all fat and grind together the pork shoulder and ham. Mix eggs, cracker crumbs and milk with ground meat. Mold into loaf and put in baking dish. Pour over loaf the tomato soup. Bake 2 hours at 300°.
Preheat oven to 450°. Wash chicken in cold water, sprinkle inside and out with salt. Uncover. Put in oven and reduce heat to 375°.
Cook zucchini in microwave. Mix eggs, mayonnaise and onion; pour over cooked zucchini;. Mix in pepper; sprinkle bread crumbs over casserole. Bake in a 350° oven for 20 to 25 minutes.
Preheat oven to 350°. Combine first 5 ingredients. Make into 6 to 8 meatballs. Place in shallow baking dish. Cover with tomato sauce. Do not use a lid. Bake 45 minutes.
In 10-inch skillet, heat water, butter, salt and pepper until butter melts. Add onion, celery leaves, celery and carrots. Simmer covered for 10 minutes. Stir in oregano. Simmer uncovered 3 minutes. Remove celery leaves. Serve.
Mix. Make balls. Flatten on lightly greased cookie sheet. Bake at 350° for 15 to 18 minutes.
Mix and store	in an airtight container. Use 2 tablespoons mixture for each cup of hot water.
Melt butter and sugar. Add apples, while hot. Sift dry ingredients, then add those along with raisins and nuts to the hot mixture. Add the jam, jelly, preserves or cherries. Put in well-greased and floured pan. Pour in 2 stem pans. Cook at 350° for 1 1/2 hours.
Season hamburger patties with salt and pepper. Heat butter or vegetable oil in skillet with Worcestershire sauce. Cook patties in skillet, turning to brown both sides.
Cream together eggs, sugars and oil. Add remaining ingredients. Drop spoonfuls on a greased cookie sheet. Bake at 350° for 10 minutes or until browned.
Make a rich dough using flour, baking powder, lard and milk. Roll like a pie crust and cut into 6 equal parts. Boil water, sugar, cinnamon and butter together. Fill each piece of dough with quartered red apples (pared and cored), sugar and cinnamon. Pinch edges together and place in greased baking dish. Pour boiling mixture over dumpling. Bake until apples are tender in a 350° oven.