HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain pineapple, reserving juice. Add cold water to juice to measure 1 cup. Stir boiling water into jello in a large bowl. Stir 2 minutes or until completely dissolved. Stir in measured liquid. Refrigerate 1 1/4 hours or until slightly thickened (consistency of unbeaten egg whites). Stir in Cool Whip with wire whisk until smooth. Refrigerate 10 minutes or until mixture will mound. Stir in pineapple, oranges, marshmallows and coconut. Spoon into 6-cup mold. Refrigerate 3 hours or until firm. Unmold. Makes 10 servings.
Preheat oven to 350°. Line a standard size cookie sheet with built-up sides of aluminum foil. Lightly spray the foil with Pam. Arrange saltine crackers single layer over foil Set aside. In medium saucepan, combine butter and sugar and cook to a "Brutzel" boil. As soon as it reaches a bubbling boil, remove from heat and gently pour over crackers. Bake for 10 minutes. Remove from oven and rearrange any crackers that have moved around. Scatter the milk chocolate chips over top. Spread evenly with knife to cover crackers. Cook and refrigerate a few hours. Remove about 15 minutes before serving. Break into bite-size pieces.
Cut potatoes into pieces. Sprinkle with seasoned salt and garlic powder. Add minced garlic; fill empty jar with water and add to mixture, then add parsley. Bake at 400°, uncovered, until golden brown. Stir and cook again until golden brown.
Spread each bread slice on one side with butter. Arrange 1 slice turkey, 1/2 slice cheese and 2 tomato slices on 4 of the buttered sides. Sprinkle with salt and pepper. Top with remaining 4 slices of bread, buttered sides in . Beat eggs with milk, salt and cayenne in shallow dish. Melt the 2 tablespoons butter in a large skillet or griddle. Dip sandwiches in egg mixture to coat both sides, using a flat spatula. Brown sandwiches in butter, turning to brown both sides and melt the cheese. Makes 4 sandwiches.
In small pan, melt butter. While hot, add both sugars. Let cool. Meantime, mix flour, soda and salt in mixing bowl. In small bowl, beat egg slightly. Add egg and vanilla to butter mixture; stir. Add butter mixture to flour mixture; stir. Add chocolate chips and walnuts; stir all until well mixed. Refrigerate for about an hour. Preheat oven to 375°. Do not greased pan or cookie sheet. Roll mixture into walnut-sized balls; place on cookie sheet. Bake for 12 minutes. Don't overcook. Cookies should be moist and chewy. Yum!
Add salt, vinegar and sugar to beans. Pressure in cooker 15 minutes at 10 pounds of pressure.
Dissolve yeast in 1/2 cup warm water. Pour 1/2 cup scalded milk on butter and sugar. Cool to lukewarm. Add dissolved yeast. Sift flour and salt into bowl. Add eggs and yeast mixture with remaining milk and water. Knead well. Cover. Let stand in warm place until double in bulk (about 2 hours). Turn out on floured surface. Divide in 3 parts. Cover each portion with a bowl. Let rest about 10 minutes. Roll out one part at a time. Turn over, flatten center with back of hand, filling with potatoes and cheese or fried sauerkraut. Draw up ends and pinch together. Can fill center, fold over and pinch around "open" edges. Brush with melted butter. Bake at 375°.
Mix cheeses in blender at medium speed until well blended. Shred sea legs by tearing. Stir chopped onion and pepper sauce into cheese mixture. Add sea legs and mix. Into 9-inch baking dish, spoon mixture. Bake 18 to 20 minutes until lightly browned at 350°. Makes 2 cups.
Combine sugar and water in saucepan. Bring to a boil, stirring until sugar is dissolved. Cool. Add remaining ingredients to cooled sugar water in 5 quart container. Freeze in 2 or 3 equal containers. Remove several hours before serving (mixture should be slushy). Pour into punch bowl and add ginger ale in proportion to amount of frozen punch used.
Mix softened cream cheese and sour cream. Add sugar and vanilla. Add Cool Whip last. Pour into graham cracker crust. Can be topped with small can of crushed pineapple, drained, and nuts or any other pie filling desired.
Beat together the sugar, milk, eggs, flavorings, salt and nutmeg. Put in casserole dish. Add rice and raisins. Bake at 350° for 45 minutes, or until set.
Saute beef, green pepper, onion and garlic in 5-quart nonstick saucepan until beef is browned. Add mushrooms, sauce, salt, pepper, oregano and macaroni (cooked). Cover; simmer under low heat for 10 to 15 minutes. Enjoy!
Heat cocoa and sugar until hot. Add rest of ingredients. Bring to a boil. Boil exactly 3 minutes. Cool.
Slice apples into enough water to cover them. Drain off water. Sprinkle with lemon juice and set aside. Mix remaining ingredients in a saucepan and add apples. Bring mixture to a boil, stirring constantly. Pour into prepared pie shell. Bake at 450° for 10 minutes. Reduce heat to 350° and bake for 40 minutes or until crust is brown.
In a frypan, saute onion in margarine. Add brown sugar, salt, pepper and bread pieces. Add tomatoes; chop up some. Pour into a shallow baking dish and bake at 350° for 45 minutes.
Combine flour, brown sugar and margarine. Blend into fine crumbs; add walnuts and mix well. Set aside 1 cup of mixture. Bake 15 minutes or until light brown.
Heat oven to 375°. In a large bowl, mix flour, sugars, soda and salt. Add shortening, egg, milk and vanilla. Stir with wooden spoon until well mixed or mix with your hands. Stir in cereal, coconut and chocolate pieces. Drop dough by rounded teaspoonfuls about 2 inches apart on ungreased cookie sheets. Bake 10 minutes.
Beat eggs until frothy in large mixer bowl. Reduce to lowest speed and add tomato puree and water. Tear bread into pieces and gradually drop in mixing bowl. Mix thoroughly. Add onion and seasoning. Slowly add beef. If mixture gets too thick before all of beef is added, add some water, a little at a time. Shape into 13 x 9 x 2-inch baking pan. Bake in a 300° oven for 1 1/4 hours. Serves 15.
Sprinkle dry yeast into warm water to which brown sugar has been added. Put in large bowl. Scald milk; pour in bread bowl and add hot water, sugar or honey, butter, salt and molasses. When lukewarm, add yeast mixture, then whole wheat flour and unbleached flour. Mix until smooth and knead about 10 minutes.
Cook first 3 ingredients in oil. Mix with remaining ingredients and bake 1 hour at 350°.
Combine first 4 ingredients in bowl; mix well. Shape into balls around marshmallows. Chill for 30 minutes. Dip in egg white; coat with cornflake crumbs. Place in greased baking dish. Bake at 400° for 20 minutes or until golden brown.
Mix together dry ingredients and add wet ingredients. Pour into loaf pans. Bake at 350° for 1 hour or until done.
Fry hamburger and onion. Drain. Put in soup (no water). Mix Jiffy mix with milk, just enough to make it stay together. Roll out oblong. Put hamburger down through the middle and fold over the sides. Bake until done, about 15 minutes. Make gravy and pour over it when you eat it.
Cook until it starts to boil; cover for 2 minutes. Uncover and cook until it spins a long thread; let stand until it quits bubbling. Pour over 2 egg whites stiffly beaten. Add flavoring and nuts; beat until it will drop from a spoon and stand in peaks.
Work lard in flour with pastry blender. Then add suet and work in thoroughly. Add water to make a soft dough just a little more moist than ordinary pastry dough. Divide dough in 4 parts.
Select young, tender, sweet beets. Trim off tops, leaving 1-inch of stem. Leave stem and top root to prevent bleeding and loss of color. Wash thoroughly. Cover with boiling water and cook until done (when fork slips in easily). Remove skins and roots. Small beets may be left whole. Place beets in mixture of sugar and vinegar. Bring to boil. Place in pint jars. Add allspice to each pint jar. Be sure liquid covers beets. Seal with new lids and rings that have been in boiling water.
Preheat oven to 375°. Blend oatmeal in blender until powdery. Cream butter, blend in sugar and brown sugar. Mix in oatmeal, baking soda, baking powder, salt and 1-1/4 cups of the flour. Add Hershey bar and chocolate chips. Add 2 eggs and only the yolk of the third egg. Add vanilla. Slowly add last 1/2 cup of flour and nuts. Mix well. Form into balls using a cookie dough scoop. Place 3-4 inches apart on cookie sheet sprayed with non-stick spray. Bake 8-12 minutes. Let cookies cool on cookie sheet for several minutes until firm. Remove and cool on rack.
Combine chicken, apples, pineapple chunks, mayonnaise and curry powder. Stir in almonds. Chill in refrigerator. Serve on lettuce or endive. Makes 6 servings.
Combine chocolate and shortening in double boiler. Cook until chocolate melts. Pour into a large bowl. Stir in pretzels and nuts. Spread onto buttered 15 x 10 x 1-inch jelly roll pan. Chill about 20 minutes or until firm. Break into pieces. Store in airtight container. Makes 1 1/2 pounds.
Combine sugar, oleo and eggs. (Add soda to applesauce and let stand.) Beat in dry ingredients, then add applesauce, raisins and nuts. Bake at 300° for about 1 1/4 hours in a tube pan.
Wash split green peas and add to 2 quarts boiling water. Add diced vegetables. Cover pot and simmer on low temperature about 1 hour. Add ham pieces. Simmer about another 30 minutes. Peas should look mushy. Soup will need to be stirred occasionally to prevent sticking.
Mix together first 3 ingredients and put into casserole dish. Top with crushed Fritos. Bake at 350° for 1 hour.
Tie cinnamon, cloves and allspice in gauze bag; boil in salted water with cranberries for 23 minutes. Add sugar; cook 2 minutes longer.
Dip chicken breasts in eggs, then crumb mixture. To make the crumb mixture, combine the bread crumbs and the Parmesan cheese. Microwave in 1 1/2-quart casserole, loosely covered, with wax paper, for 5 minutes. Turn over and cover with sauce.
Put chopped onion in blender; blend until crushed. Add drained tomatoes; blend together (about 2 seconds). Put in large bowl. Add all other ingredients. Great also as a sauce on tacos, burritos, etc.
Mix thoroughly and add tears of joy, sorrow and sympathy for others to taste. Fold in 4 cups prayer and faith to lighten other ingredients and improve texture. After pouring mixture into your daily life, bake well and slowly with the heat of human kindness. Serve with a smile.
Melt butter, chocolate chips and peanut butter in a large heavy pan on low heat. Pour the cereal into another large pan and pour the melted mixture over the cereal. Stir. Put 1/2 of the box of 10x sugar into a small trash bag. Pour the cereal mixture over top of this mixture. Pour the remaining half of the 10x sugar over it and shake well.
Roll graham crackers into crumbs; next is optional, add 1/4 cup sugar and 1/2 stick melted oleo to graham crackers crumbs (save calories and fat just use graham crackers.) Set these aside; make jello with 1 cup of boiling water only! Set aside. Whip can milk until airy, add sugar and cream cheese, blend until smooth. Then fold in lemon jello. Pour into graham crackers that were placed in full size 9 x 11-inch cake pan. Sprinkle the top with a few graham cracker crumbs.
Mix together. Then add yeast mix. Beat eggs and mix with other ingredients. Add vegetable oil and stir in good. Stir while adding flour. Mix well and knead good. (Better if add 3 cups flour at a time. Knead after each addition.) Roll out on a floured surface. Knead well. Put in a bowl and put in refrigerator; let rise. Take out what you want at a time and make into rolls or bread and leave the remainder in the refrigerator or take out and make into your favorite yeast rolls. Bake at 450° until done. For a glazed shiny look you can beat (slightly) an egg white and brush on top of the bread.
Mix milk and bacon fat; cook until thick. Add this sauce to salmon. Add salt, pepper and boiled eggs and mix. Pour into baking dish, cover with mashed potatoes and brown.
Mix water, sugar and cornstarch. Cook over medium heat, stirring constantly, until it comes to a boil. Boil 2 minutes longer. Lower heat and put in package of Jell-O. Stir until completely dissolved. Set aside to cool. Wash and drain strawberries and cut in halves. Put strawberries in pie shell. Pour mixture over strawberries. Chill. Top with Cool Whip or whipped cream. (Pie can be made the day before, then topped with cream before serving.)
Spray crock-pot with nonstick cooking spray. Mix all ingredients thoroughly in a bowl (DO NOT BEAT). Pour into crock-pot; cover and let cook on low for about 6 hours.
Remove green leaves from cauliflower. Cut off any bruised or dirty spots. Soak in bowl of cold salted water for 30 minutes. Cook, uncovered, in boiling water for 15 minutes. Add salt to water just before cooking is completed. Drain. Saute garlic in butter. Add soup and cheese. Cook over low heat until well mixed. Serve over cauliflower. Yields 6 servings.
Cook sugar, Karo and butter until sugar is melted. Pour in 13 x 9-inch cake pan. Place 12 slices of bread (trim crust) on top, 6 then 6 on top or 6 Texas toast slices. Mix eggs, milk and vanilla; pour over bread. Let set overnight. Bake at 350° for 45 minutes until golden brown. Invert when served. Can add nuts to syrup if desired.
Mix dates, boiling water and soda. Cream sugar and butter; add eggs. Sift together flour, cocoa and salt. Add to creamed mixture. Add date mixture and vanilla. Mix well and pour into 9 x 13-inch pan. Sprinkle chocolate chips and nuts over batter before baking. Bake at 325° for 30 to 35 minutes.
Prepare grill. Carefully peel back the husks on each ear of corn, but do not detach. Remove and discard silk. Rub each ear of corn with 1/2 tablespoon butter and sprinkle with salt and pepper. Pull the husks back up around the corn and tie them snugly at the top with heavy kitchen string. Arrange corn on grill. Grill. Turn frequently until the husks are blackened in spots, about 12 minutes. Cut off the string. Remove husks and serve immediately.
Beat cream cheese, 1 tablespoon milk and sugar in large bowl until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 cup milk into bowl and add pudding mix. Beat 1 to 2 minutes (mixture will be thick). Stir in pumpkin and spices with wire whisk. Mix well. Spread over cream cheese layer. Refrigerate about 4 hours before serving.
Brown onion in frying pan with bacon grease. Salt, sage and pepper muskrat, then flour. Add muskrat to onion, frying until brown. Pour in chicken broth and let simmer until tender.
Preheat oven to 300°. In a large bowl, combine oats, wheat germ, coconut, sunflower seeds, sesame seeds and nuts. Blend well. In a large saucepan combine brown sugar, water, oil, honey, molasses, salt, cinnamon and vanilla. Heat until sugar is dissolved, but do not boil. Pour syrup over dry ingredients and stir until well coated. Spread into 5 (13 x 9-inch) baking pans or cookie sheets with sides. Bake for 20 to 30 minutes, stirring occasionally. Bake 15 minutes longer for crunchier texture. Cool. Add raisins or other dried fruit. Put in airtight containers. Label and store in cool, dry place. Use within 6 months. Makes 20 cups.
Mix well the Kool-Aid and 2 quarts of water. Mix all ingredients well. Chill, then serve.
Mix first 6 ingredients together in a large saucepan. Add chipped ham. Saute together celery, onion and ground beef. Drain and add to ham mixture. Simmer 30 minutes.
Beat together	eggs, oil and applesauce. Add flour, baking soda, baking powder and cinnamon. Mix well. Stir in raisins. Spoon batter into	muffin pans and bake at 375° for 20 to 25 minutes or until muffins are firm to the touch and browned. Walnuts may be added when adding raisins.
Combine beef, 1/2 cup cheese and onion; set aside. Combine soup and enchilada sauce. Dip tortillas in hot oil to soften a few seconds on each side. Top each tortilla with one heaping tablespoon of meat mixture; roll up.
Mix ingredients together well, saving juice of raisins. Use juice to get proper consistency for cake mix. Bake at 350° for 50 to 60 minutes.
Place 1 tablespoon butter in a bowl. Microwave 30 seconds. Stir in biscuit mix, sugar, nutmeg, egg and milk. Beat 30 seconds. Place paper liners in cupcake holder or custard cup. Fill each one 1/2 full. Microwave on High, uncovered, 2 to 3 minutes, turning 1/4 turn every 30 seconds. Let cool 2 to 3 minutes. Place remaining butter in a small bowl and microwave 30 seconds. Mix in sugar and cinnamon. Dip warm puffs into batter and then into sugar mixture. Serve warm.
Put sugar, cocoa, milk and margarine in a bowl. Microwave on High for 2 minutes. Remove bowl; stir ingredients to mix thoroughly. Add vanilla. Stir until well blended. Add nuts; mix. Pour into greased 8 x 8 x 2-inch dish and place in freezer 20 minutes or in refrigerator 1 hour. Yields 1 pound.
Cook spaghetti and asparagus separately according to package directions; drain. Toss spaghetti with basil, thyme and onion powder. Add asparagus, tomatoes, salad dressing and lemon juice. Serve warm or cover and refrigerate for 10 to 15 minutes.
Combine cornmeal, flour, sugar, baking powder, soda and salt in a large bowl. Make a well in center of mixture. Combine eggs, sour cream and butter. Add to dry ingredients, stirring just until moistened.
Cook ground beef and onion in a large skillet until meat is browned, stirring to crumble meat. Drain. Add flour and seasonings; cook 1 minute, stirring constantly. Gradually stir in tomatoes; cook until thoroughly heated.
Put bones (or carcass) and water in stockpot and bring to boil; lower heat and simmer for 2 hours, skimming as necessary. Add remaining ingredients and cook for 2 more hours. If using cooked bones, add all ingredients at once, bring to boil, skim, then simmer for 2 hours. Strain, cool, cover and refrigerate.
Mix well. Mixture will be stiff. Make into balls and mash with a fork. Dip in granulated sugar. Lay on wax paper to dry; turn and dry other side. Store in airtight container when dry.
Mix together oatmeal, sugar, syrup and shortening. Pat out the first layer on a large cookie sheet. Bake for 10 minutes at 350°. Melt chips and peanut butter. Spread on top.
Add yeast to water. Add the rest of the ingredients and mix. Roll out dough as you would for regular biscuits. Dip in butter and bake at 350° for 12 to 15 minutes until golden brown. Dough can be kept in the refrigerator in covered bowl for 3 days.
Preheat oven to 375°. Beat butter, sugar, honey and egg until smooth. Stir in remaining ingredients. Drop dough by teaspoonfuls onto an ungreased cookie sheet. Bake until set and light brown around edges, 7 to 9 minutes. Let stand 3 to 5 minutes before removing from cookie sheet onto a wire rack to cool. Makes 36 cookies.
Cook rice in 3 cups water; drain. Cook bacon in wok over medium heat; stir often. Drain. Remove drippings. Beat eggs into wok with drippings; spread over bottom. Cook until set, 1 to 2 minutes. Remove. Roll up and cut into thin strips. Repeat twice.
Chop vegetables; place in large container. Add salt and let stand 24 hours. Drain in colander and wash. Heat sugar, vinegar, mustard seed and turmeric to a boil; pour over vegetables and simmer for 10 minutes. Dip into hot jars and seal.
Combine sugar, syrup, water and salt in small saucepan; cover and boil for 3 minutes.	Uncover and cook to 248°. Meanwhile, beat the egg whites in a large bowl until stiff, but not dry. Pour 1/2 of syrup over egg whites, beating all the time. Put	remaining syrup on to cook to 272° and slowly pour over the candy, still beating constantly. Beat until mixture begins to lose its gloss and stands in peaks (approximately 7 minutes). Mix in	vanilla and nuts; drop by teaspoons on waxed paper. Store in airtight containers. Makes about 4 dozen pieces.
Place squash and water in a 1 1/2 quart microwave-safe bowl. Cover and microwave on high for 4 to 5 minutes or until crisp-tender; drain well. Stir in green pepper, onion, pecans, mayonnaise, 1/3 cup of cheese, sugar, salt and pepper. Transfer to a lightly greased shallow 1 1/2 quart baking dish. Cover and bake at 350 degrees for 25 minutes. Sprinkle with remaining cheese. Bake, uncovered, for 5 minutes or until cheese is melted. Makes 6 servings.
Boil cabbage for 5 minutes in salted water. Mix well all ingredients and wrap in wilted cabbage leaves. Put in a baking dish and cover with tomato juice and bake at 350° for one hour.
Brown beef with onion in skillet. Mix Ro-Tel and cheese soup together. Spoon beef mixture over Fritos. Top with cheese sauce.
In an oblong pan (13 x 9 x 2-inch) mix brown sugar and cocoa. Then stir in water, cut large marshmallows into quarters or use the mini and scatter over this mixture. Spoon over devil's food cake batter (prepared according to mix directions). Top with nuts. Bake at 350° for 45 to 50 minutes. Top with whipped cream or as hot fudge sundae cake.
Brush 2 miniature muffin pans with 1 tablespoon melted butter; set aside. Place 1 sheet of phyllo on a damp towel (keep remaining phyllo covered). Lightly brush phyllo with melted butter. Layer remaining 4 sheets of phyllo on first sheet, brushing each sheet with melted butter. Cut stack into 24 (2 1/2-inch) circles. Place phyllo circles into prepared muffin cups. Bake at 350° for 8 to 10 minutes or until lightly browned. Let cool completely in pans on a wire rack. Remove from pans.
Peel eggplant; cut in 1-inch cubes. Cook in boiling salted water for 8 minutes. Drain. Add egg, milk, butter, onion and crumbs. Stir mixture; pour into square pan. Sprinkle grated cheese over top. Bake at 350° for 30 minutes.
Arrange half of the asparagus spears in bottom of greased 1 1/2-quart baking dish. Top with slices of egg, salt and pepper and sprinkle with cheese. Spoon in half of the white sauce or soup; repeat layers and top with bread crumbs. Bake at 350° for 30 minutes. Yields 6 servings.
Combine potatoes, milk, eggs and sugar. Beat at high speed. Add flavorings. Mix baking powder with 1 teaspoon milk and add to potato mixture. Pour into 2 unbaked 9-inch pie shells. Bake at 375° about 1 hour or until knife comes out clean.
Mix butter, sugar and salt. Cook for 3 minutes, stirring constantly. Add soda. Coat popcorn with mixture.
Mix all ingredients and put in crock-pot. Turn on high until it starts bubbling. Turn on low; cook overnight or all day.
Beat eggs until fluffy; add fruit cocktail and mix a little. Add remaining ingredients. Pour into greased and floured 10 x 15-inch pan. Spread coconut on cake. Bake for 25 minutes.
Heat milk to boiling point. Add to cold potato water. Crush 2 yeast cakes into this liquid. Add 1 cup flour; beat until smooth and let rise 1/2 hour. Add remaining flour, sugar, salt and butter; knead very thoroughly until dough forms soft ball. Cover and let rise until double its bulk, about 2 hours. Roll out on floured board until dough is 1-inch thick. Cut into 2-inch squares. Fill squares with fruit filling (prunes, dates, apricots or cottage cheese). Pinch corners of squares together, being certain fruit is completely enclosed in square. Place in buttered pans and let rise 1 hour. Brush tops with melted butter and bake in moderate oven at 350° for 45 minutes or until nice and brown.
Preheat broiler and set broiler rack at second level from heat. Grind pecans and bread crumbs together until fine. Dip each piece of chicken into the breading, coating both sides. Pan-fry chicken on each side for 1 minute in oil. Transfer breaded chicken to broiler pan and broil for 2 minutes per side. Serves 4. 190 calories. 7.1 g. total fat (5.5 sat).
Defrost frozen peas in microwave for approximately 1 minute. Be careful not to overheat. Prepare lettuce as for a salad. Starting with lettuce, begin layering ingredients, depending on the size of the bowl you use, you may have one or two layers of each ingredient. Top with Miracle Whip salad dressing just before serving.
Wash and chop celery. Put in a large pot; cover with water and boil until tender. Add onions, green pepper, cabbage and V-8 juice; bring to a boil, then reduce heat and simmer until all vegetables are tender, approximately 2 to 3 hours.
Dissolve yeast in warm water. Add sugar and salt to yeast mixture. Then add all ingredients together and mix. Pinch off the amount you want to bake. Make biscuits and turn in greased pan. Put the remaining dough in refrigerator to be used as you wish. It will keep a long time. Bake as usual.