HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve gelatin in water; cool. Add drained pineapple, marshmallows and bananas; chill until firm. Heat pineapple juice on top of double boiler (or just in pan). Combine sugar, flour and egg; mix with pineapple juice and cook until thick, stirring until cool, then stir or beat in cream cheese while mixture is hot. Spread over gelatin. Makes a lot!
Melt chocolate chips in double boiler. Stir in marshmallows but do not melt. Add nuts and coconut. Shape into a log. Roll in powdered sugar. Wrap in wax paper. Chill several hours. Slice and serve.
Cut squash in half lengthwise and remove seeds. Place cut side down in shallow baking pans; add 1 inch water. Bake, uncovered, at 400° for 30 minutes.	Drain.
Prospectors in the Klondike were known as "sourdoughs" for their main source of food. Each one kept a pot full of the bubbling yeasts, or even let sourdough ferment in the top of the flour sack, insulated from the cold. This was used to prepare bread, hot cakes and the rare waffle, a waffle iron being too heavy to lug on the trail.
Mix one box of Jell-O with 2 cups boiling water. Stir until dissolved. Add ice cream. Stir until creamed. Pour this in 13 x 9-inch pan. Chill until set.
Dissolve gelatin in boiling water. Mix together cranberry sauce, pineapple and nuts. Add cranberry mixture to gelatin. Mix well. Pour into mold and refrigerate until firm.
Mix all ingredients and shape into ball. Chill. When firm, roll in reserved 1/2 cup pecans. Store, covered, in refrigerator. May be reshaped and used again and again. Keeps indefinitely.
Bring a pot of water to a boil. Add the onions and boil for 5 minutes. Drain and peel. Melt the butter in a skillet and stir in the honey. Add the onions and cook over medium heat, stirring often, for about 10 minutes or until the onions are slightly browned. Sprinkle with salt and serve.
Soak broccoli in cold water for 15 minutes and drain. Remove large leaves and tough part of stalks. Bring chicken broth to a boil over high heat and add broccoli, salt, lemon, green onion, pepper and Tabasco. Cover pan, lower heat and simmer for 30 to 35 minutes until stalks are tender. Puree in blender. In large skillet or pan, melt margarine over medium heat and stir in flour with wire whisk. When smooth, add puree and continue stirring. When mixture thickens, taste and adjust seasonings. Warm milk in separate pan and add to broccoli mixture. When thoroughly mixed, turn off heat. Serve or can be frozen. Reheat slowly.
Mix all ingredients in a bowl. Spoon into a muffin pan. Bake at 350° until brown. Yield: 12 rolls.
Brown bacon, then brown hamburger. Add all other ingredients. Stir well. Bake at 300° for 1 1/2 hours.
Cook noodles; drain and rinse. Saute celery and onion in butter and add rest of ingredients with noodles and season with spices. Mix together. Sprinkle with cheese. Bake at 350° for 30 minutes.
Put potatoes just covered with cold water in pot and cook until done. Puree potatoes and liquid. Set aside in pot. Saute onions in butter and oil until golden. Add chopped celery and carrot and cook for 2 minutes. Add entire skillet contents to the potatoes. Turn heat to medium and add Parmesan, milk and broth. Stir and cook at a steady simmer for a few minutes or until the fat floating on top disappears. Add salt to taste. Garnish with parsley and serve.
Mix white sugar, brown sugar, shortening, milk, eggs, soda, baking powder and vanilla. Drop by spoonfuls on cookie sheets. Bake at 375° until light brown. You can divide the dough into several different	bowls.	Add nuts to one part, chocolate or butterscotch to others as desired.
In large bowl, with electric mixer on medium, beat all ingredients except beef. Shape into ball; wrap in foil and chill. About 30 minutes before serving, remove foil; round up ball with hands, then roll lightly in beef until completely coated. Serve with crackers. Makes about 1 (3-inch) ball.
Put 1 cup 1/2 and 1/2 milk in with all other ingredients. Use a large pan (I use Dutch oven). Bring to boil, stirring constantly. Add rest of 1/2 and 1/2.* Cook to soft ball stage on candy thermometer.** Stir constantly. Pour into greased 8-inch square pan. (Sprinkle pan with chopped nuts first, if you want nuts.) Use metal spatula to pry candy out of pan after it has cooled. Cut candy into small squares and individually wrap in pieces of wax paper. Makes approximately 100 caramels.
Beat cream cheese, sugar and vanilla. Slice one package cookies and pat on bottom of 9 x 13-inch pan. Spread cheese filling on cookies. Slice 2nd pack of cookies and place on top of filling. Bake at 350° until done or until golden brown.
Combine crab, celery, onion and pimento in bowl. Sprinkle with salt and lemon juice; toss to mix. Add just enough mayonnaise to moisten; mix well. Spoon onto bed of lettuce and sprinkle with parsley. Garnish with cucumber, tomato or egg slices. Serve with additional mayonnaise on the side. Delicious as first course or side salad; both kids and adults seem to enjoy this.
Beat eggs in mixer bowl. Add sweet potatoes, sugar, 6 tablespoons margarine, milk and vanilla. Mix well. Spoon into buttered 1-quart baking dish. Combine brown sugar, 2 tablespoons margarine and flour in a bowl; mix well. Sprinkle over casserole. Top with pecans. Press down lightly. Bake at 350° for 45 minutes.
Brown all meat in skillet, stirring until crumbly. Drain. Add onion, chopped. Cook until tender, stirring frequently. Cook dry beans and macaroni until tender. Stir all ingredients into 1 pot and cook 15 to 20 minutes. Makes 6 servings. Serve with crackers or garlic toast and green salad.
Preheat oven to 425°. In a medium bowl combine flour, sugar and salt. Using a pastry blender, cut butter into flour mixture until it resembles cornmeal. Add egg yolk; combine with pastry blender. Gradually sprinkle mixture with 1 tablespoon water and vanilla; combine with pastry just until dough can be gathered into a ball, adding an additional 1/2 tablespoon water, if necessary. Press into a 10-inch scalloped tart pan with a removable bottom or a 9-inch pie plate (flute edges).
Stuff a whole almond into each date. Slice each bacon strip into thirds. Wrap the 1/3 slice of bacon around each almond-stuffed date and secure with a toothpick. Can roll the date in brown sugar before wrapping in bacon (optional). Place on nonstick cookie sheet. Preheat oven to 425°. Bake until bacon is crispy. (Broil 5 1/2-inches from heat with electric oven door partially open.) Makes approximately 2 dozen.
Wash beans thoroughly. Place in kettle. Cover with water. Add 2 tablespoons salt. Soak overnight.
Combine flour, salt and pepper; pound well into the meat. Work in as much as possible. Place in large skillet or Pyrex baking dish. Pour sauce over top. Cover and simmer 1 1/2 to 2 hours, until tender.
Make your favorite meat loaf. Put in deep baking dish. Meat loaf should be no more than 3-inches thick. Put soup on top of meat loaf; smooth out. Mix peas and corn together; pat on top of soup. Top with hash browns or tater tots.
Cut eggs in half lengthwise. Mash yolks; combine with butter. Add salt, pepper, mustard and vinegar. Add enough mayonnaise to make a creamy mixture. Refill egg whites and sprinkle paprika on each. Chill. Makes 16 halves. Serve with deviled ham sandwiches. Most delicious.
Heat oven. Mix all ingredients thoroughly; shape into 1-inch balls. Place 2 inches apart. Bake for 20 to 25 minutes, until brown. Remove immediately from pan.
Sprinkle rice into baking pan; pour onion soup over rice. Add 1 cup water. Sprinkle chicken with salt and pepper. Place over onion soup. Spread cream of celery or chicken over the chicken. Bake, uncovered, at 325-350° for 1 hour to 1 hour and 30 minutes. Add water as necessary to keep moist.
Mix vanilla wafers, walnuts and melted butter and pat in paper cups. Next bowl, combine and beat 7 minutes sugar, orange juice and egg white until it forms stiff peaks. Fold in sour cream. Freeze and top with whipping cream to serve.
Combine all ingredients. Shape into patties. Grill them. Serve on hamburger rolls.
Cream sugar and butter. Add sifted flour. Mix well. Add nuts and vanilla. Pinch off small amount. Roll between hands and lay on ungreased cookie sheet in the shape of a half moon. Bake at 400° for about 8 to 10 minutes. Cool for 6 minutes. Roll in powdered sugar.
Melt 1 stick oleo in 10 x 12-inch pan. Crush graham crackers. Mix with oleo to form a crust. Mix confectioners sugar with 1 stick of oleo and pour over crust. Drain pineapple and spread over mixture. Place sliced bananas on top. Spread Cool Whip on top. Garnish with nuts, strawberries, cherries, etc. Refrigerate or freeze until half frozen.
Mix and freeze ingredients. Take out and chop up, then pour ginger ale over. Takes 3 bottles of ginger ale.
Blend cream cheese and the 1/2 cup of oleo. Stir in flour. Chill for 1 hour. Shape dough into 24 (1-inch) balls. Place in small muffin pans. Press dough over bottom and grip sides of pans.
Leaving the cauliflower whole, remove the leaves and the woody base. Wash and cook with just enough salt water to cover the cauliflower for 12 to 15 minutes. Drain and place in a shallow baking pan. Mix the mayonnaise and the mustard together and spread over the cauliflower. Then sprinkle the cheese over it and bake at 350° for 10 minutes, uncovered. Yields 8 servings.
Mix first 4 ingredients. Mix rest of ingredients and mix with first ones. Bake in greased muffin pans at 400° for 20 to 25 minutes.
Prepare tortellini, following package directions; drain well and place in a large bowl. Toss with 1/4 cup of olive oil. Cool to room temperature.
In large mixer bowl, combine cream cheese, sweetened condensed milk, lemon juice and vanilla. Blend until smooth. Pour into pie crust. Chill 3 hours or until set. Top with cherry pie filling. Refrigerate leftovers.
Soak the raisins in lukewarm water to cover until needed. Heat half the oil in a skillet over moderate heat. Add the onion and saute until translucent. Add the tomatoes, season with salt and pepper. Cover and cook for 1 hour to reduce the sauce.
Melt butter and chocolate over low heat. Add nuts and set aside. In large bowl, mix remaining ingredients, then fold in chocolate mixture. Spoon into paper lined muffin cups. Bake at 325 degrees for 30-35 minutes. Do not overbake.
First, make a syrup by bringing 3 tablespoons butter, brown sugar and water to a boil in a saucepan. When it boils, remove from heat.
Heat oven to 300°. Mix cereal, peanuts, raisins and banana chips in an ungreased jelly roll pan, 15 x 10 1/2 x 1-inch. Heat margarine and honey in 1-quart saucepan over low heat until melted. Stir in cinnamon and salt; pour over cereal mix. Toss until evenly coated. Bake, uncovered, for 10 minutes, stirring once. Stir in popcorn and coconut. Sprinkle with additional salt. Store in an airtight container.
In little cupcake tins, put mixture of last 9 ingredients in bottom. Mix the first 5 ingredients and add 1 teaspoon of cream cheese mixture in each tin. Bake at 350° for 10 minutes.
Mix cream cheese, sour cream and taco mix until well blended. Spread in bottom of pie plate. Layer onions, black olives, pepper and tomato. Cover and chill 4 hours or more. Before serving, add lettuce and Cheddar cheese to cover. Serve with chips or crackers for dipping.
Cook chicken and remove fat from broth. Save broth. Cut boned chicken in bite size pieces. Cook pepper and onion in margarine. Add flour and milk; stir until smooth and then add chopped cheese. Stir until thick. Combine sauce with chicken, mushrooms and spaghetti. Pour into baking pan and top with buttered bread crumbs. Bake 30 minutes at 350°.
Saute garlic, peppers and onion in olive oil until tender. Add tomatoes (break into chunks), sugar, salt, oregano and basil. Simmer 45 minutes to 1 hour. Add boneless raw chicken pieces or shrimp (and olives, if desired) during last 15 minutes of cooking. Serve over hot angel hair pasta.
Boil the squash and onion together; save liquid. Mix 1/2 cup liquid and the 1 cup bread crumbs, 1/2 stick margarine and sour cream and put into casserole dish. Pour 1/2 cup bread crumbs, cheese and 1/2 cup margarine on top. Bake at 350° for 45 minutes.
Mix sugar, Wesson oil and eggs together, then add flour, soda and pineapple. Beat all of this together and bake in a sheet pan at about 350°.
Melt oleo & chocolate chips, cool. Add marshmallows, nuts & coconut, stir lightly. Form into a loaf and store in the refrigerator overnight. I use tinfoil to roll it in a loaf and more nuts to coat it with.	Slice and serve cold.
Arrange pork chops in bottom of large skillet; sprinkle with salt and pepper.
Cream butter. Add sugar and beat. Beat in egg and almond extract. Blend in flour. Chill dough for ease in handling. Roll out dough to 1/8-inch thick. Cut with floured cutters. Bake 8 to 12 minutes at 350°. Cool and decorate with confectioners sugar frosting.
Combine sugar, syrup and water. Cook until forms soft ball when dropped in cold water. Beat whites until stiff. Slowly pour syrup mixture into whites and add nuts. Mix well. Drop on cookie sheet.
Add wild rice to boiling water. Cover and simmer about 1 hour. Combine remaining ingredients. Add rice. Bake covered at 325° for 45 minutes.
Cream together cheeses, 1 tablespoon of chili powder, garlic and pepper. Mix in chopped walnuts. Shape into one large roll, about 2-inches in diameter. Roll in the remaining chili powder sprinkled on wax paper. Wrap in transparent wrap and chill. Slice into rounds and serve with thin crackers.
Cook spinach and drain. Mix half and half with eggs in a large bowl. Season with salt and nutmeg. Layer cheese and spinach in pie shells. Pour egg mixture over top. Bake in 325° oven for 1 hour. Spinach can be omitted or tomatoes can be substituted for spinach.
Stir all ingredients together, except 1/4 cup butter, corn flakes and paprika. Put in 9 x 12-inch pan. Top with flakes, butter and paprika. Bake for 1 hour at 350°. Serves 12.
Mix well. Set in refrigerator for an hour. Put butter on hands and roll mixture into a ball. One large pack pecans, chopped fine, roll ball into chopped nuts until covered.
Combine all ingredients and thoroughly mix. Pour mixture into deep pie crust. Cook at 300° for 30 to 35 minutes or until crust is golden brown. Makes 4 pies.
Mix packages of Kool-Aid. Add sugar. Mix thoroughly. Cut lemons in quarters; squeeze and drop in pitcher and let set overnight. Lemons become a favorite for kids to eat while drinking their favorite beverage.
Stir all together in casserole and bake for 1 1/2 hours in a moderate oven.
Lightly grease bottom of dish with butter. Add chicken to dish and spread. Mix cream of mushroom soup, cream of chicken soup and sour cream in separate bowl, then pour over chicken evenly. Melt butter and add crushed crackers in separate bowl, then stir until blended. Then crumble cracker mix on top. When finished, shake poppy seed on top of dish. Bake at 350° until it bubbles.
Cream together sugar and margarine. Add other ingredients. Pour into 10 x 13-inch pan.
Put vegetables in bottom of greased casserole dish, starting with onions. Sprinkle with a little salt and pepper. Spread on top of vegetables 1/2 of the cheese. Brown ground beef until gray in color. Spread over cheese. Spread tomato soup over ground beef. Bake, covered with lid or loose foil, at 350° for 1 hour. Remove lid or foil. Spread with other 1/2 of cheese. Bake 10 or 15 minutes longer.
Stir flour into sugar. Add syrup, canned milk and salt. Beat 2 eggs with fork. Heat cream cheese in microwave enough to stir into mixture. Add eggs and stir well. Add pecans. Pour into unbaked pie shell. Bake at 350° for 1 hour.
Brown onions and beef in pan. Add rest of ingredients. Bring to a boil. Mix corn muffin mix according to directions. Pour over beef. Bake at 400° for 20 minutes or until brown.
Mix in very large bowl. Combine dry ingredients. Make a well in the center. Add eggs, buttermilk and shortening. Stir together. Cover and store in refrigerator. Use as you wish to make breakfast muffins. Will keep up to two weeks in refrigerator.
Mix sugar and Wesson oil. Beat eggs and add. Sift dry ingredients together. Add slowly to egg mixture alternately with carrots and nuts. Bake in three 9-inch pans at 350° for 30 minutes or until done.
Melt margarine and add sugar, molasses and salt. Boil over medium heat until it reaches the hard boil stage. Remove from heat and add baking soda. Mixture will triple in size. Stir quickly to blend and pour over popcorn. Shape into balls with buttered hands. Mixture is very hot, work quickly.
Saute celery, pepper and onion. Dice chicken to bite size. Cook spaghetti. Mix all ingredients and bake in casserole dish at 350° for about 30 minutes. Grated Cheddar cheese can be sprinkled on top of the casserole before baking. This dish freezes well.
Combine first 6 ingredients in saucepan. Heat until mix is clear and thick; stir constantly. Place ham in casserole dish. Add onions, green peppers and pineapple. Pour sauce over all. Bake at 350° for 1 1/2 hours.
Combine lemon or lime juice, condensed milk and Cool Whip; beat. Pour into crust and chill for 2 hours.
Mix sugar with cornstarch. Gradually add water, stirring constantly. Cook until thick and clear. Slowly add beaten egg yolks. Add salt and lemon. Cook until mixture thickens. Makes 1 (9-inch) pie.
Salt and pepper chicken breasts. Melt 1 stick of margarine and dip chicken into margarine, then roll in crushed croutons. Place in a 9 x 13 x 2-inch pan. Bake at 350° for 1 1/2 hours, or bake for 2 1/2 hours at 250°.
Melt butter in saucepan. Blend in flour, salt, pepper and thyme. Cook over low heat, stirring until smooth. Remove from heat. Stir in chicken broth and cream. Heat to boiling, stirring. Boil for 1 minute; stir in chicken and vegetables. Place in pie crust and top with remaining pie crust. Bake 35 to 40 minutes in a 425° oven.
Cream together the cheese and sugar. Beat in egg and a dash of salt. Stir in the chocolate chips and set aside. Prepare cake mix per package directions. Fill paper cup lined muffin pans 2/3 full. Drop 1 rounded teaspoonful of the cheese mixture into each cupcake. Bake as directed on cake mix.
Cut the butter into 1 cup flour and 1/4 cup brown sugar until it resembles coarse meal. Press this mixture firmly into ungreased 8 x 8 x 2-inch pan. Bake 15 minutes in a 350° oven until lightly browned.
Brown hamburger and drain. Mix taco seasoning, corn and beans with juice into hamburger. Crush chips and place in bottom of a long casserole dish. (Any amount you like.) Pour meat mixture over chips and bake at 325° for 20 minutes. Sprinkle grated cheese over top of meat mixture and heat until cheese melts. Serve with sour cream and mild taco sauce.
Season chicken with salt and pepper. Combine barbecue sauce, juice, sugar and ginger. Place chicken in 12 x 8-inch baking dish. Bake at 350° for 1 hour or until chicken is fork-tender, brushing occasionally with sauce mix last 15 minutes.
Simmer or bake chicken breasts or cook in microwave. Cook packages of broccoli; drain. Place broccoli in baking dish; place chicken over broccoli. Mix soup, mayonnaise and curry together and pour over chicken. Sprinkle butter and bread crumb mixture over top. Bake at 350° for 45 minutes. During last 10 minutes, cover with grated cheese.
Prepare cake mix as directed on package. Cool. Prepare pudding mix as directed on package. Fold Cool Whip into prepared pudding mix. After cake has cooled, break into bite size pieces. Put a layer (half of cake) into large bowl and cover with half of pudding mix. Repeat and top with sprinkles of cake crumbs, a spoonful of Cool Whip and a maraschino cherry.
Cream butter and sugar. Add eggs. Add dry ingredients and 1/2 cup of the blueberries, then add the milk. Add vanilla and 1 1/2 cup blueberries.
Stir lightly; do not overstir. Fry in Crisco oil until golden brown.
Preheat oven to 400°. Grease two 8-inch square cake pans. Combine sugar, pecans, cinnamon and cereal. Set aside. Prepare cake mix using water required on box. Add sour cream and eggs. Place 1/4 of batter in bottom of each pan; cover batter in each pan with 3/4 cup cereal mixture. Divide remaining batter between cake pans. To remaining cereal mixture, stir in butter. Spread over cake batter. Bake 45 minutes.
Stir together thoroughly the flour, sugar, baking powder, soda, cinnamon and salt. Combine eggs, oil and milk, then add this to the flour mixture and stir until blended. Stir in carrots, coconut, cherries, raisins and pecans. Turn into four well-greased and floured 16 ounce fruit or vegetable cans. Bake at 350° for 45 to 50 minutes. Remove from cans and allow to completely cool. Store wrapped in foil; refrigerate.
Drain pineapple, place in large bowl and mix in peanuts, chopped up red and green apples, chopped up snickers candy bar, marshmallows and add cool whip. Once mixed well, refrigerate for 1 hour or until ready to serve.
Soak beans overnight. Cook 1 hour in plenty of water and salt. Drain. Place in old fashion crockery bean pot and pour remaining ingredients over beans. Place bacon strips on top. Add about 2 inches water over all. Bake 7 1/2 to 8 hours in oven at 275° to 300°. Never stir beans.
Cut chicken breasts into thin strips. Skewer onto long bamboo skewers and grill or bake at 350° for 15 minutes.
Heat spinach as directed on package. Add beef bouillon to drained spinach. Add next 5 ingredients. While still warm, add water chestnuts. Put in baking dish. Cover, bake at 350° for 30 minutes. Serves 10 to 12.
Cook sugar and milk to soft ball stage or 7 minutes. Remove from heat and add Hershey bars, chocolate chips, marshmallow cream, nuts and vanilla. Press into a greased jelly roll pan. Cut into squares after cooling.
Melt butter; cook onion and celery. Add tomatoes, water, lentils and barley (salt and pepper to taste). Cover tightly and boil gently for 45 minutes. Stir often. Add carrots and cook 5 minutes more. If thinner stew is desired, add 1 cup of water.
Pour milk over crumbled bread. Set aside to soak. Mix sugar, cornstarch, eggs, vanilla and salt thoroughly. Pour over crumbs and lightly sprinkle with cinnamon. Beat until foamy.
Cream eggs, sugar and oil well. Add vanilla and plums (or prunes). Mix together flour, cinnamon and cloves. Add to mixture and cream well. Bake in Bundt or angel food pan in 325° oven for 60 minutes. Cool thoroughly before removing cake from pan. Powdered sugar may be sprinkled on cooled cake.
Mix like biscuits. Work in flour until dough is stiff. The more flour you use, the crisper the tea cakes will be. Roll out dough, cut out and bake at 350 degrees, about 12 minutes.
Cream butter and sugar. Add plain flour, soda, vanilla and lemon flavoring. Chill dough overnight or put in rolls and freeze. You can just take out and slice as needed. Bake at 325° until lightly brown. Do not overcook.
In large bowl combine 1 1/4 cups whole wheat flour, 1 1/4 cups rye flour, yeast, orange rind, fennel, anise and salt; mix well. Heat buttermilk, molasses, water and oil until very warm (120° to 130°). Add to flour mixture. Stir until moistened. Gradually stir in remaining rye and whole wheat flours and enough all-purpose flour to make a firm dough. Knead on floured surface about 5 minutes. Place in greased bowl, turning to grease top. Cover and let rise until double, 1 to 1 1/2 hours. Punch down dough. Divide. Shape into 2 long loaves and place on greased cookie sheets sprinkled with cornmeal. Cover and let rise until doubled, about 30 minutes. With very sharp knife make 5 diagonal slashes across top of loaves. Bake at 400° for 25 to 30 minutes, until loaves sound hollow when tapped.
Cut corn kernels and scrape milk from cobs. Melt fats in heavy iron skillet. Add corn and seasonings. Stir constantly as it cooks. Use low heat and cook until it is thick and tender, about 15 to 20 minutes. Serves 4 to 6 people.
Bring to boil, tomatoes, chicken broth, oil and seasoning. Add spiral pasta. Cover and simmer 16 to 18 minutes. Stir twice.