HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain 1/2 cup syrup from pineapple. Sprinkle unflavored gelatin over syrup. Place softened gelatin over low heat and stir constantly until dissolved. Dissolve raspberry gelatin in boiling water. Add unflavored gelatin to raspberry gelatin. Stir in remaining undrained pineapple, cranberry sauce and Port wine or bourbon. Chill until mixture begins to thicken. Stir in 1 cup chopped walnuts or pecans and pour into 2-inch mold or individual molds. Chill until firm, several hours or overnight.
Fry bacon and onion together until onion is transparent. Place shredded cabbage in skillet with onion and bacon. Cook noodles in separate pan. Season to taste with pepper or seasoning of your choice. Mix all together. You can put some sour cream or cottage cheese on top at time of serving (mix in or whatever you want). Gives a better taste. Can be made with sausage or no meat at all for those of you who are meatless Friday folks during Lent.
In small mixer bowl combine first four ingredients. Beat until thoroughly mixed. Drop by teaspoon onto cracker. Broil 4 inches from heat for 3 to 4 minutes or until puffed and lightly browned. Yields 5 dozen.
Put shrimp, pepper, celery, onion and pickles through food grinder. Add seasonings and mayonnaise. Refrigerate several hours before serving.
Fry bacon until crisp; crumble. Combine broccoli, raisins, sunflower seeds and onion. In small bowl, stir together mayonnaise, sugar and vinegar. Spoon over broccoli mixture; toss to coat. Sprinkle salad with bacon and toss. Refrigerate for 3 hours or overnight. Yields 15 to 20 servings.
Thoroughly mix all ingredients except tomato sauce, water, potatoes and tomatoes. Knead until fluffy. Place into a 9-inch round cake pan, spreading about 3/4-inch thick but higher at the sides. Cut the potatoes and place attractively on top of meat. Slice tomatoes and lay on top of potatoes. Mix water and tomato sauce; pour over and around meat. Bake at 350° for 1 hour. Onion and green pepper slices are nice additions.
Shell dried corn from cob (feed to chickens). Save cobs only for jelly. Rinse cobs and get rid of chafe. Cut in small lengths. Boil gently for 30 minutes in 3 pints of water. Remove and strain through wet jelly bay. Measure 3 cups juice (add water if necessary to make 3 cups). Add pectin to juice and bring to a boil. Add lemon juice and sugar. After it comes to a boil, boil 1 to 2 full minutes until it comes to a rolling boil. Pour while hot into sterilized jelly jars.
Boil all ingredients to a full boil. Remove from heat and cool. Add vanilla. Pour on cake.
Place bread in small baking dish. Top with sliced apples. Pour over mixture of egg, milk, sugar and vanilla. Sprinkle with cinnamon. Place baking dish in cake pan with small amount of water. Bake at 350° for 25 minutes or until brown.
To prepare dressing, combine the mayonnaise, yogurt, lemon juice, sugar, mustard, salt and pepper in medium bowl; stir to mix well.
Mix 2 cans of soup and broth in a bowl; set aside. Prepare stuffing as directed on package; set aside. Pour soups in casserole dish, sprinkle chicken over soup mixture and add stuffing. Bake 35 minutes at 350°.
Chop and/or shred cabbage, pepper, onions, pickles and celery. Mix with other ingredients and refrigerate.
Drain liquid off dill pickles and place pickles back in jar. Add 1 sliced onion.
Microwave jelly and mustard on High power for 2 minutes. Stir. Cut wieners into 4 pieces, add to mixture. Microwave 2 minutes on High. Stir. Microwave 1 minute on 80%. Serve with toothpicks.
Combine chicken, salt and water in large pot. Cook until chicken is tender, about an hour. Remove chicken from liquid. When chicken is cool enough to handle, remove meat from the bones. Discard skin and bones. Cut chicken into bite-size pieces. Add milk to chicken broth and enough water to make 8 cups. Add chicken and bring to boil. Add dumplings to broth, pepper each layer of dumplings. Turn heat to low, and cook, covered, for 20 minutes.
Cut meat in 6 pieces; then coat with mixture of flour, salt and pepper. Place in a 3-quart casserole. Cover with onions. Break up tomatoes with a fork and pour over top. Cover. Microwave at Low for 70 to 80 minutes, rearranging meat after 40 minutes.
In a blender, place 2 cups of the raspberries, the corn syrup and the lemon juice; cover and blend on high until smooth.
Saute onion in butter until tender. Stir in flour and heat until bubbly. Gradually add milk and heat slowly, stirring constantly. Dissolve bouillon cubes in boiling water. Add to white sauce with cheese, salt, thyme, garlic salt and pepper. Heat through. Stir in cooked broccoli and serve.
Brown meat and onion. Add seasonings. Spoon into 9 x 13-inch pan. Cover with asparagus, then cheese. Spoon soup over layer. Heat 2 1/2 cups water and 2 cups milk until hot, not boiling. Add butter, salt and pepper to taste. Spoon over casserole. Sprinkle a few dry instant flakes on top. Bake 1 hour at 375°.
Pour broth over broccoli and bay leaf in 3-quart pan. Bring to a boil. Simmer 5 minutes. In a frying pan, melt butter and stir in flour, salt and pepper. Cook 1 minute. Stir in milk to make a smooth sauce. Remove bay leaf from broccoli. Pour small amounts of broccoli and liquid into blender. Process until smooth. Pour back into pan and stir in milk sauce. Heat and serve. Makes 6 cups.
Mix flour, sugar and baking powder together. Stir into Crisco until little balls form. Add buttermilk. Stir until mix leaves sides of bowl. Turn out on floured board and roll until workable. Roll out until about 1/2 inch thick. Cut out biscuits. Bake in a greased pan at 400° for 10 to 15 minutes.
Mix all these ingredients. This makes a 1 gallon jar of powdered hot chocolate mix. Use 1/3 cup mix to 1 cup hot water.
Cream margarine; add sugar and vanilla. Cream until light and fluffy. Add flour, all at once and blend well. Add coconut and mix well. Shape into small balls and place on ungreased baking sheet. Chill 15 minutes. Bake in 350° oven for 15 minutes or until light brown. Roll in powdered sugar while still warm. Makes about 3 dozen.
Cream together sugar, shortening and eggs. Sift together dry ingredients and add slowly to sugar mixture. Then add mashed bananas, vanilla and sour cream. Mix well and bake at 350° for 1 hour in angel food cake pan or loaf pans. Can be iced with ready-made frostings or serve as a bread.
Sift together the dry ingredients into a large mixing bowl. Make a well in the center. Beat together the strawberries, eggs and oil and pour into the well. Stir together just enough to dampen all ingredients. Quickly stir in the nuts. Pour into 2 or 3 well-greased bread pans, filling no more than half full. Bake in a preheated 350° oven 45 to 60 minutes or until the bread is baked through and a toothpick inserted near the center comes out clean. Cool 20 to 30 minutes before removing from pans. Finish cooling on a rack. Do not slice until the bread is completely cold.
Combine buttermilk, cereal, egg, butter and honey; mix. Let stand until cereal softens, 3 or 4 minutes. Preheat oven to 375°. Combine remaining ingredients. Mix just until blended. Pour into greased muffin tins. Bake 30 minutes, until browned. Test with a toothpick. Let cool on racks for 5 minutes. Dump muffins onto racks and let cool completely.
Cook box cake mix and cool. Break in pieces and layer fresh sugared peaches, fresh sugared strawberries, pineapple chunks, bananas and Cool Whip.
Pour ingredients in saucepan and bring to boil. While waiting for this to boil, wash cucumbers and fresh dill. Place piece of dill in jar and cucumbers. Fill jar with boiling water and vinegar. Seal. Makes 4 quarts.
Melt butter in skillet. Saute mushrooms. Add soup, soup mix and cheese. Simmer until cheese melts. Add well drained broccoli. Serve warm with vegetable sticks or tortilla chips.
Thaw potatoes before mixing as they mix and cook better. Mix first 8 ingredients and put in a 9 x 13-inch buttered casserole. Put 1/4 cup of margarine and crushed corn flakes over top. Bake for 45 minutes to 1 hour at 350°.
Fold tips of wings to make triangle. Melt butter in large skillet. Add wings and onion. Cook until brown, about 10 minutes. Drain pineapple juice to make 1 1/4 cups or more liquid. Blend in soy sauce, brown sugar, vinegar, ginger, salt, mace, Tabasco and dry mustard. Pour over chicken. Cover. Simmer 30 minutes. Baste with liquid once or twice. Remove wings to hot platter. Add cold water to cornstarch to make a paste. Add a little hot sauce to cornstarch mixture. Then add mixture to sauce in pan to thicken. Add pineapple chunks just to heat through. Pour over chicken. Good with rice. Enjoy!
Combine and place in a greased 9 x 13-inch casserole dish. Bake 1 hour at 350°.
In a large bowl, mash enough berries to equal 3 cups. In saucepan, combine the sugar and cornstarch. Stir in mashed berries and water; mix well. Bring to a boil over medium heat, stirring constantly. Cook and stir 2 minutes. Remove from heat. Pour into a large bowl. Chill 20 minutes, stirring occasionally, until mixture is slightly warm. Fold in the rest of berries. Pile into pie shell. Chill 2 to 3 hours.
In a hot saute pan add butter; lightly flour the veal pieces and sauce, next add garlic, shallots, mushrooms, tomatoes, pesto and white wine to prevent browning. Next add seafood, sprinkle flour across pan lightly and incorporate well. Add white wine if needed, or becomes too thick. Add demi glace and heavy cream. Cook a minute or two. Season to taste. Serve over rice or noodles. Serves two.
Wash eggplant; prick skin in several places with fork. Bake in 350° oven for 45 minutes or until tender; cool. Peel eggplant; cut pulp into 1/2-inch diced pieces. Combine eggplant, onion, tomatoes, garlic, oil, lemon juice, parsley, oregano and salt in large bowl. Toss and mix well. Cover and refrigerate overnight. Cook pasta in boiling salted water. Drain and do not rinse. Add to eggplant mixture. Toss and mix well. Serve warm or cold in lettuce-lined bowl garnished with tomato wedges, lemon slices and Greek olives.
Mix first 7 ingredients. Add water to form a stiff batter. Drop from spoon into deep, hot fat.
Brown hamburger and onion. Simmer Ragu sauce and soup about 30 minutes. Mix spaghetti, meat, sauce and cheese together. (Save some cheese to sprinkle on top.) Bake at 350° for one hour.
Put 1 cup La Choy sauce in a bowl. Combine chicken and cornstarch. Mix well. In large nonstick skillet, heat 1 tablespoon of oil; stir-fry chicken until brown. Set aside. Heat remaining oil in pan; add vegetables, garlic and ginger. Add to chicken; toss to coat. Heat through. Serve with chow mein noodles.
Place first 5 ingredients in electric blender. Heat milk just to boiling and pour over ingredients in blender. Cover and blend on high for exactly 1 minute. Pour into Pots De Creme cups immediately and chill. Serves 4.
Cook rice until done. Add Mexican corn and cream of mushroom soup. Put all ingredients in a casserole dish and stir to mix. Sprinkle grated cheese on top. Bake in moderate oven until cheese melts and begins to bubble.
Beat all ingredients except for 1/3 cup buttermilk and eggs for 2 minutes. Add eggs and buttermilk. Bake at 350° for 1 hour in 2 prepared loaf pans.
Place all ingredients, except ice, in blender and blend until mixed, then add 3 cups of ice until smoothly blended.
Preheat oven to 350°. Mix all ingredients together. Heat greased corn stick pan. After pan is heated, add mixture and bake in 350° oven for about 25 minutes or until brown. Makes 14 corn sticks.
Boil and cook macaroni for approximately 10 minutes. While macaroni is cooking, heat oven to 400°.
Beat with a mixer until light and fluffy. Pour into unbaked pie crust. Cook at 350° for 45 minutes or until done.
Dissolve jello in 1 cup boiling water. Add cranberries, sour cream and chopped pecans. Pour into pan and place in refrigerator until congealed.
Drop eggs, one at a time, into sugar and beat well. Add nuts and orange slices to the 2 cups of flour. Then add. Pour into deep greased pan. Bake at 325° about 30 minutes. Cut while hot into squares. Roll in powdered sugar. These cookies are soft when done.
Mix all together using hands to really blend it. Make 1-inch balls. Place 2 inches apart on ungreased cookie sheet. Flatten balls with bottom of glass dipped in sugar until about 1/4-inch thick. Bake at 350° for about 9 to 12 minutes or until edges are lightly brown. Cool 1 minute before removing.
Heat oven to 350°. Stir together graham cracker crumbs with 2 tablespoons sugar; mix in butter. Press mixture evenly in bottom of 9-inch spring-form pan. Bake for 10 minutes. Cool.
Pour coconut into 2 pie shells. Beat rest of ingredients together and pour over coconut. Bake at 350° for 40 to 45 minutes.
Dissolve gelatin in boiling water. Add cold water and chill until consistency of unbeaten egg white. Combine next 6 ingredients and mix well. Fold fruit into gelatin mixture. Place in 10 cup mold pan or a 3-quart Pyrex baking dish. Yields 18 to 20 servings.
Cook rice and broccoli according to directions. Place in large bowl and add other ingredients. Mix and bake uncovered at 350° for 15 minutes. May be made ahead and frozen, then baked.
Cut in 1/2 inches and slice potatoes 1/4 to 1/2 inch thick. Slice onions and bell peppers long ways (not circular). Put vegetables in 13 x 9-inch pan. Season and toss. Evenly layer sliced sausage. Cover and bake 20 to 30 minutes or until potatoes are done (400°). Toss and fold to mix in sausage and juices before serving.
Blend flour and water in small saucepan. Cook until thick, about 5 minutes. Cool with lid on. Cream together butter and Crisco, add sugar, vanilla and salt. Mix well. Add cooled flour mixture. Beat until whipped cream.
In saucepan, mix sugar and water. Bring to boil. Add rhubarb. Reduce heat. Cover and simmer about 5 minutes or until rhubarb is tender. Remove peel.
Dissolve the yeast. Add the remaining ingredients. Mix well. Add more flour if needed. Cover airtight in large mixing bowl. Store in refrigerator for 12 hours. Pinch off amount wanted and roll on floured dough board. Cut into biscuits. Place in greased hot pan; turn once to get grease coated on both sides. Bake at 350° until top is golden brown. Dough will keep for a week.
Pour cereal into large bowl and set aside. Combine chocolate chips, peanut butter and margarine in 1-quart microwave-safe bowl. Microwave on High 1 to 1 1/2 minutes or until smooth, stirring after 1 minute. Stir in vanilla.
Cook chicken; save 3 cups broth. Let chicken cool and debone. Saute onions and peppers in margarine. Cook spaghetti in chicken broth; add water, if needed. Add all ingredients to spaghetti when cooked. Cook until cheese melts. Put in casserole dish(es). Bake at 325° for 30 minutes. Serves 12 to 15 people.
In saucepan, softened gelatin in cold water. Stir over low heat until gelatin is dissolved. Stir in can of tomato soup and beat. Heat thoroughly. Gradually blend into softened cream cheese. Add mayonnaise, horseradish and hot pepper sauce. Beat until smooth with rotary beater. Chill until partially set. Fold in tuna, celery and onion. Chill overnight. Makes 4 or 5 servings.
Mix sugar, shortening and eggs together. Add vanilla, flour and baking powder. Refrigerate for 1 hour. Take out, roll and cut into shapes. Cook at 350° until done.
Rinse cucumbers, onions and celery; drain. Mix all other ingredients; add cucumbers, onions and celery. Mix well. Ready to eat with Ritz or white crackers.
Cook eggs, vinegar and sugar until thick. To this mixture beat in cream cheese. Stir in chopped green pepper, pimentos and onion.
Sprinkle cheese and bacon into a pastry shell. Beat other ingredients together and pour over cheese and bacon. Bake in a 375° oven for 45 minutes or until firm.
Wash beans, cover with fresh cold water, boil and simmer 2 minutes. Let stand tightly covered for 1 hour. Prepare meat; cut into 1/2 inch cubes. Put cumin seed in skillet over medium heat and keep moving until they smoke and turn toast-colored; then spread on flat surface and crush with rolling pin. Now melt suet or fat in a large skillet (you may substitute enough vegetable oil or other shortening to coat pan). Add meat, a few at a time, and sear all sides of cubes. lower heat; add onion and garlic. Stir until onions are translucent. Add parched cumin seed, oregano and chili powder; stir to coat meat. Add tomatoes and green chilies. Bring to boil, then reduce to simmer. Bring beans to boil again 30 minutes to an hour until beans are tender.
Cook peas in butter for a few minutes; drain. Layer 1/2 of peas, soup, pimento, eggs and cheese. Repeat with other half. Top with cracker crumbs the last 10 minutes of cooking time. Bake 30 minutes at 350°.
Crush cookies and butter together in food processor, then pat over the bottom of a 9 x 13-inch pan. Freeze.
Chop and set aside separately 1/2 cup celery. Cover salad and chill for at least 3 hours. Carefully fold in chopped celery just before serving. May be garnished with sliced hard-boiled egg, if desired.
Roll chicken in seasoned flour. Dip into egg mixed with water, then into crumbs. Brown on all sides in hot fat; cover tightly and cook slowly or bake in moderate oven at 325° to 350° for 1 hour. Make cream gravy from drippings and pour over chicken.
Melt butter; saute onion and celery until tender. Add potatoes, milk and corn. Heat to serving temperature. Remove from heat and stir in cheese until melted. Garnish with parsley.
Simmer chicken in water, salt and seasonings. Remove meat from bones in large pieces. Place in large greased casserole. Quarter sausage and fry in skillet. Scatter over chicken. In shortening, fry raw rice until rice is golden brown, stirring constantly. Drain rice and sprinkle over chicken and sausage. Add onions, garlic and tomato sauce to hot broth. Pour over chicken and rice. Cover. Bake 1 1/4 hours in 325° oven. Heap hot drained peas around edge. Garnish with pimento. Serves 6 to 8.
Brown meat until done. Drain well. Add garlic and onions. Cook about 5 minutes on medium heat. Add other ingredients and simmer for about 20 minutes. Spoon on toasted hamburger buns. Makes about 8 burgers.
Let cream cheese soften. Mix all ingredients and beat with a hand mixer 7 to 10 minutes. Put cupcake papers into small tins. In each cupcake paper put one vanilla wafer, upside down. Spoon filling in cupcake paper on top of vanilla wafer. Bake at 350° for 15 to 20 minutes, until top starts to crack and edges are golden brown. Let cool. Spoon cherry pie filling on top of mini cheesecakes. Refrigerate until served.
Brown meat separately. Saute onions, garlic and peppers. Add to remaining ingredients. Simmer 2 to 3 hours, folding ingredients occasionally. Cook pasta al dente. Top with sauce.
Cook noodles and drain. Brown beef in butter. Stir in tomato sauce. Remove from heat. Combine cottage cheese, cream cheese, sour cream, onion and green pepper. Put half of noodles on bottom of a greased 2-quart casserole, then cheese mixture and rest of the noodles. Pour butter on noodles, then put meat sauce on top. Bake at 375° for 30 to 45 minutes. Use a cover for over half of baking time. Serves 8.
Mix all ingredients together and add 1 package of franks that have been cut into serving sizes. Simmer for several hours.
Mix green beans and corn. Put into a greased casserole dish (7 x 10-inch). Mix soup, sour cream, Cheddar cheese, onions and salt. Spread over beans and corn. Mix melted margarine with crushed crackers. Spread on top of casserole and bake 45 minutes at 350° uncovered.
Into a heavy kettle, put first 5 ingredients. Brown bacon and onion in frying pan. Add remaining ingredients to kettle. Cook at boil for 2 hours. Add 5 pounds raw peeled shrimp. Cook gently for 1 hour. Add 3/4 cup to 1 cup sherry and thicken with cracker crumbs. Serve over cooked rice with grated, shake on spaghetti cheese on top (to taste).
Cream shortening and sugar. Add eggs and chopped apples. Add nutmeats and/or raisins.
Cook pudding per directions (use milk and pineapple juice as liquid to cook). Cool pudding. Stir raisins and 3/4 of whipped topping into pudding. Measure 1/2 cup crushed drained pineapple and reserve for garnish.
Mix all ingredients together in heavy saucepan. Pour over heat, stirring constantly. Cook until it runs loose from the sides and forms a ball. Remove from heat and put on wax paper; work until smooth. Put in a closed container.
Dip onions into milk for several seconds and then into batter. Fry in hot grease. Add additional salt to taste.
Cook beans until tender. Saute onion, peppers, garlic and fresh tomatoes in bean water. Or use picante sauce, like Pace, if desired. Add all ingredients to cooked beans, making it as thick and spicy as desired. Heat through and serve with favorite chili garnishes.
Heat oven to 350°. Mix baking mix and sugar; cut in margarine thoroughly. Press mixture with floured hand in an ungreased 15 x 10 x 1-inch jelly roll pan. Bake 10 minutes. Sprinkle coconut over baked layer. Layer candied fruit over coconut. Sprinkle nuts over fruit. Drizzle milk over top. Bake until light golden brown, 25 to 30 minutes. Cool completely. Cut into bars about 2 x 1-inch. Yields about 70 bars.
Melt margarine; pour over oats. Mix with fork only. Combine sugar, flour, baking powder and salt; add to oats. Beat egg with vanilla and add to oat mixture. Add nuts. Refrigerate several hours or overnight. Cover cookie sheet with foil. Drop small amounts on foil. Bake at 350° for 8 to 10 minutes. Let cool.
Dissolve yeast in 1/2 cup lukewarm water. Pour scalded milk over shortening. When lukewarm, add yeast, sugar, 1/2 the flour, cardamom and salt. Beat well for 10 minutes. Add eggs and beat well. Add remaining flour and fruit. Knead well. Place in greased bowl. Cover and set in warm place until double in bulk. Knead down. Let rise again. Put in pans. When double in size, bake 15 to 20 minutes in a 350° oven until golden brown. When removed from pans, brush with butter. Makes 5 loaves.
Mix together all ingredients. May need to add water unless onions, celery and apples are blended. Stuff turkey or bake for 45 minutes at 325°.
Preheat oven to 400°. Place potatoes in a single layer in a 2-inch deep baking pan. Next layer peppers and onion. Top with sausage. Add water to pan to 1/2-inch deep. Season with salt and pepper. Cover with foil. Bake for 1 1/2 hours. Remove foil. Add more water if it seems dry. Continue baking for an additional 45 minutes until sausage is browned and done. (Turn sausage halfway.) Serves 4.
Heat oven to moderate (350°). Combine all ingredients and mix well. Shape into balls 1-inch in diameter. Roll in nut meats (chopped). Bake on ungreased cookie sheets in preheated oven for 12 to 15 minutes. Makes 2 dozen.
In small bowl, blend equal amounts of mayonnaise and Parmesan cheese to consistency of sour cream. Add onion flakes to desired taste. Blend well; spread liberally on crackers. Place on cookie tin under broiler, until top is golden brown and sizzling. Serve at once. Mixture can be prepared ahead of time in any amount. Keep refrigerated until preparation time.
Grease casserole dish.	Place chicken or pork chops in dish and sprinkle with onion soup mix.	Mix together dressing and preserves.	Pour over meat. Cover	and bake at 350° for 1 hour or until done.
Bake pie shell. Slice 2 of the bananas; arrange in pie shell. Beat cream cheese in a small mixer bowl on medium speed until light and fluffy. Gradually beat in milk until well blended. Beat in lemon juice and vanilla. Pour into pie shell. Refrigerate until firm, at least 2 hours. Slice remaining banana; arrange on pie.
Preheat oven to 275°. Combine oats, wheat germ, seeds and cinnamon. Mix the oil, honey and vanilla. Pour over oat mixture. Stir to coat evenly and spread in a large baking pan. Bake for 60 minutes, stirring evenly every 15 minutes. Break up large lumps and add the fruit and nuts. Refrigerate.
Into two tall glasses put 2 scoops of vanilla ice cream. Slowly fill the glasses with root beer.
Blend shortening, sugar, salt, vanilla and egg. Beat until smooth and creamy. Drop from teaspoon onto greased cookie sheet. Make center and fill with jam or marmalade. Bake at 375° for 10 to 12 minutes.