HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine egg, gelatin, cornstarch and cold water. Stir to blend. Add boiling water. Blend thoroughly. Puree strawberries. Add gelatin mixture. Add yogurt and Equal; blend until mixture is smooth. Chill overnight or until set, about 4 hours. Blend again. Pour into dessert dishes and serve. Makes 8 servings, 1/2 cup each. Contains 57 calories per serving. Diabetic exchange: 1/2 nonfat milk and 1/4 fruit.
Rinse beans. In 5-quart saucepot, heat beans and 6 cups water to boiling. Boil 3 minutes. Remove from heat. Cover and let stand 1 hour; drain and rinse. Return beans to saucepot. Spray 10-inch skillet with vegetable cooking spray; add chicken, turkey kielbasa, garlic, onion and celery. Over medium heat, cook until light brown. Stir chicken mixture into beans; add carrots, remaining ingredients and 4 cups water. Heat to boiling. Reduce heat to low. Cover and simmer 1 to 1 1/2 hours, stirring occasionally.
Fry beef, onion, green pepper and celery.	Add soy sauce, mushrooms, chicken and mushroom soups. Prepare rice with water and let set 5 minutes. Mix with beef mixture. Place in casserole and bake at 350° for 15 minutes with lid on and then 15 minutes with lid off.
Microwave Instructions: Combine corned beef, potatoes, soup, 1/2 can onions and the black pepper. Spoon evenly into 8 x 12-inch microwave-safe dish. Do not add eggs. Cook, uncovered, on High for 10 minutes. Rotate dish halfway through cooking time. Place eggs in hash as before. Using a toothpick pierce each egg yolk and white twice. Cook, covered, 5 to 6 minutes or until eggs are cooked to desired doneness. Rotate dish halfway through cooking time. Top with cheese and remaining onions. Cook, uncovered, 1 minute or until cheese melts. Let stand 5 minutes.
Cook dry beans until done, leaving slightly soupy. Season with salt and pepper (or red pepper flakes). Add canned tamales; remove paper from them after they get "rinsed" off in bean liquid. Cut them into large chunks in pot. Add cheese and beat until cheese melts.
Prepare One Bowl Brownies as directed, using 4 eggs and omitting walnuts in batter. Spread in prepared pan. Microwave brown sugar and margarine in same bowl on High for 1 minute or until margarine is melted. Stir in eggs, flour and vanilla until well blended. Stir in walnuts. Spread mixture evenly over brownie batter. Bake 45 minutes.
Beat first 4 ingredients until fluffy. Add eggs, salt and vanilla; mix well. Add remaining ingredients. Refrigerate 3 or 4 hours or overnight. Roll into balls (the size of a walnut); roll in sugar. Press or place on ungreased cookie sheet. Bake at 350° for 10 minutes. Let cool for couple of minutes before removing from the cookie sheet. Makes 8 dozen.
Beat eggs lightly in large bowl. Stir in catsup, water, soup mix, bread crumbs and ground beef. Mix well and bake in a loaf pan at 350° for 1 hour. When about done, I spoon some catsup on top.
Cut margarine into flour with fingers; add egg yolks and sour cream. Mix with a spoon. Mix well and shape into a ball. Sprinkle with flour. Wrap well in wax paper and chill for several hours or overnight.
Put hot cream and other ingredients in blender. Blend until smooth. Put in 6 small cups. Cover. Refrigerate at least 3 hours.
Cream butter; add sugar, vanilla and egg; beat until light. Add sifted dry ingredients and mix well. Chill until firm enough to roll. Half dough; roll each half on floured waxed paper into 12 x 9-inches. Spread with filling; roll tightly from end. Wrap in paper; chill overnight. Slice 1/8-inch thick. Bake at 375° for approximately 10 minutes.
Cook bacon in skillet. Before bacon is done, drain grease (save a little). Add onion and pepper and saute until tender. Add pork and beans and the rest of the ingredients. Simmer until flavors mix. Add sliced hot dogs and simmer 10 minutes. Serve in bowls with a frosted glass of beer.
Put potatoes in a large casserole dish, then beans. Salt and pepper to taste. Crumble meat over beans. Cover with onion, sliced. Cover with catsup. Put lid on. Bake 1 1/2 hours at 350°. Don't add water or open.
Combine chocolate morsels and Eagle Brand in microwave container. Cook until the morsels melt (about 4 minutes on High). Stir until the ingredients are combined. Stir in the vanilla and nuts. Spread evenly into a well buttered or wax paper lined pan (8-inch square). Chill until firm (2 to 3 hours). Cut and store loosely covered at room temperature.
Blend until lumps are gone. Cover and let set until it doubles. Scoop handfuls of dough; put anchovies inside handful of dough. Deep fry until golden brown.
Combine cheese, mayonnaise, onion and parsley; set aside. Preheat broiler. Place oven shelf 3 to 6 inches from heating element. Cut crusts from bread. Toast bread on one side. Spread cheese mixture on untoasted side. Broil until bubbly. Cut each piece of bread in 3 strips. Serve warm. Makes 24 appetizers.
Brown meat in a skillet. Combine ingredients in crock-pot. Cook at 180° for 45 minutes. Then simmer to draw seasoning through to taste. Chili powder and seasoning of salsa (hot, medium or mild) should be to personal desired spiciness.
Preheat oven to 350 degrees. Combine above ingredients and mix well. Pour into a greased muffin tin and bake for 10 to 15 minutes.
Combine all ingredients. Place in casserole dish, cover and bake at 325 to 350 degrees for 35 to 45 minutes.
Combine sugar, cocoa, milk and margarine together. Bring to rolling boil for 1 minute, stirring constantly. Remove from heat. Stir in vanilla, oatmeal and nuts. Blend until all is mixed. Drop by teaspoon onto wax paper and allow to set.
Melt butterscotch chips and oleo; let cool. Mix eggs one at a time. Stir in brown sugar and rest of ingredients. Bake for 30 minutes in 350° oven.
Boil potatoes with jackets on. Peel and chop. (Do not try to dice into cubes.) Cut up eggs, pepper, pimentos, onions, pickles and celery. Add to potatoes. Blend in mayonnaise, sweet pickle juice and salt and pepper to taste.
Mix all together in cooking pan; cook over medium heat until thick. Pour into baked pie shell. Top with meringue or Cool Whip. If meringue, brown in oven.
Bake for 30 minutes at 350°. Take out and sprinkle with more Parmesan. Return to oven 5 minutes. Serve with crackers.
Cream shortening, 2 sugars and vanilla until light and fluffy. Add egg and beat. Sift flour, salt and baking soda, adding to first mixture. Stir in nuts and chocolate chips. Drop from teaspoon on lightly greased cookie sheet. Bake at 375° for 9 to 10 minutes. Makes about 2 1/2 to 3 dozen.
Mix cream cheese and milk together until well blended. Stir in nuts and olives. Mix well. Refrigerate any leftovers. Very good on crackers and bread.
Brown meat; drain well. Add tomato sauce and spaghetti mix. Cook noodles as package directs. Layer in pan noodles first, meat mixture next, cottage cheese next, then the Mozzarella cheese. End up with meat. Then sprinkle with Parmesan cheese. Use 13 x 9-inch pan. Cook at 350° for approximately 45 minutes.
Combine all the ingredients. Can be heated in microwave on Medium power until heated through or in oven at 350° until heated through. Serve with tortilla chips.
Mix all ingredients. Stir gently. Place in casserole. Cover with Ritz cracker crumbs. Bake at 350° for 45 minutes. This makes a large casserole. Serves 10 or 12 people. The recipe was shared with me by Roberta Shannon.
Melt chocolate and butter together; let cool. Beat eggs, one at a time; add sugar. Blend well; add chocolate then flour, vanilla and salt. Blend well. Drop from teaspoon onto waffle iron. Bake on low heat as for waffles, about 1 minute. Lift cookies out with a fork. Yields about 3 dozen. May be frosted with the frosting recipe.
Heat oven to 450°. Dissolve yeast in warm water with 1 teaspoon of the sugar. Let set until bubbly. Sift flour, remaining sugar, baking powder, salt and soda together into a large mixing bowl. Add yeast mixture, oil and buttermilk; mix well.
Cream together the butter, sugars, oil, eggs and vanilla. Sift in dry ingredients. Mix well. Roll into balls. (Butter palms of hands.) Flatten with bottom of glass coated with butter and dipped in sugar. (Replace as needed.) Sprinkle with colored sugars. Bake at 350° for 8 to 10 minutes.
Pour pie filling into 9 x 11-inch baking dish. Spread cake mix evenly over pie filling. Pour melted margarine over top; sprinkle with chopped pecans. Bake at 325° for 45 to 60 minutes. Cal 445; T fat 22 g; 43% cal from fat; prot 3 g; carbo 62 g; fiber 2 g; chol 0 mg; sod 406 mg.
Toss together corn, onion, green pepper, flour, cheese, baking powder, salt and a dash of pepper. Stir in eggs. Heat enough oil to cover the bottom of a frying pan to about 1/8-inch, then drop in 2 to 3 tablespoons fritter batter and cook 3 minutes on each side. Serves 4.
Wrap potatoes in heavy-duty foil. Place in coals, turning occasionally. Cook 45 minutes.
Mix eggs, pumpkin, sugar, milk and cinnamon and pour into an ungreased 9 x 13-inch cake pan. Spread the dry yellow cake mix over pumpkin mixture. Dribble melted butter over cake mix and sprinkle with nuts on top. Bake at 350° for 1 hour.
In blender, place peeled chopped peach or banana. Add raspberries, papaya nectar and crushed ice. Blend until smooth.
Brown the ground chuck in a medium saucepan. Drain off fat. Add tomatoes, Italian seasoning, sugar and tomato sauce. Simmer for 10 minutes. Cook lasagna noodles. Spread about half of the sauce in the bottom of a 9 x 13-inch baking dish. Top with half of the noodles. Combine the cheeses. Top noodles with half of the cheese and more sauce. Repeat layers ending with sauce. Sprinkle generously with Parmesan cheese on top. Bake at 350° for 35 minutes or until bubbly. Makes 6 to 8 servings.
Mix and blend all ingredients. Pour into a greased and floured 13 x 9-inch pan. Bake at 350° for 45 minutes.
Combine first	3 ingredients	and set aside.	Mix all other ingredients together, then add to dry mixture just until moistened. Fill muffin cups 2/3	full. Bake at 350° for 30 minutes.
Melt Crisco in skillet; pour macaroni and onion in skillet. Stir and cook until brown; pour sauce and spices over macaroni and stir. Simmer until macaroni is tender; add water if needed.
Combine potatoes, powdered sugar, coconut and vanilla. Chill; roll in balls. Set out to dry a little. Dip in dark chocolate (taste like Mounds bars) or dip in milk chocolate (taste like Almond Joy; press almonds on top before dipping). Don't make on rainy or humid days.
Sift flour and cream of tartar together. Cream sugar and Crisco well and add eggs, flour and buttermilk alternately. Put soda in 1 1/2 teaspoons warm water when you start the cake. Let set until cake is mixed and add. Cook for 1 hour at 325°.
Mix flour, sugar and marshmallows. Set aside. Melt butter with cocoa and Coke and pour over sugar/flour mixture. Beat eggs. Mix with buttermilk, vanilla and baking soda; add to mixture. Batter will be thin with marshmallows floating on top. Pour into greased and floured 9 x 13-inch pan. Bake 35 to 40 minutes at 350°.
Cream together cream cheese and onion dip. Place in 9 x 13-inch pan. Brown beef and taco seasoning as directed on package. Spread over cream cheese mixture after allowing to cool. Spread layer of diced lettuce, layer of shredded cheese and layer of diced tomatoes. Refrigerate overnight. Enjoy with taco chips.
Melt oleo in baking dish. Mix all ingredients together and add cheese. Bake at 350° for 45 minutes.
Preheat oven to 375°. Put everything into bowl and stir by hand until well mixed. Place batter into about 18 muffin cups. Let set about 5 minutes, then place in oven and bake 15 to 18 minutes.
Sift sugar and flour together. Set aside. Bring oleo, shortening, cocoa and water to a rapid boil in a saucepan. Pour over sugar and flour. Mix well. Add rest of the ingredients. Mix well. Bake on greased cookie sheet for 25 minutes at 350°.
Mix oil and sugar for about 10 or 15 minutes. While that is mixing, sift flour, cocoa and salt together 3 times; set aside. Beat eggs well. Add beaten eggs and vanilla to sugar and oil; continue mixing. Alternately add buttermilk and flour mixture until all is used. Mix this until well blended. Add food coloring, mix with a spoon only until it is mixed enough not to splatter; then continue to mix with mixer until it is well blended. Dissolve soda in vinegar and fold into batter. Put wax paper on bottom of 3 pans; then grease and flour sides of pans. Bake at 350° for 20 to 25 minutes or until done.
Mix dry ingredients in nonstick skillet. Add liquids and cook over low heat until dough becomes thick and pulls away from pan. Knead the dough, cool and place in airtight container.
In bowl, mix sour cream and salad dressing. Add other ingredients. Mix well. Refrigerate overnight before serving. Makes 1 1/4 cups.
Cook sugar, oleo, cocoa and milk slowly until sugar is melted. Bring to boil and boil 1 minute. Remove from heat and add peanut butter, stirring until melted. Add oats and mix until all coated. Drop while hot by teaspoon on wax paper. Cookies will set firmly when cool.
Combine zucchini, sugar, salt and shortening with milk. Heat to lukewarm. Dissolve yeast in lukewarm water and add to milk mixture. Add flour and mix well. Dough will be soft. Let rise until double in bulk. Knead and shape into pan rolls. Let rise again. Bake at 375° for 20 to 25 minutes. They freeze well.
Mix with enough milk to a good corn bread texture. Pour in greased pan and bake until done at 350°, approximately 20 to 25 minutes.
Heat milk, shortening and sugar to lukewarm; dissolve yeast in water. Add to cooled milk mixture. Add baking powder, salt, soda and flour. Add enough additional flour to make stiff dough. Let rise to double; knead and add flour if needed. Shape into rolls. Put in lightly greased muffin tins; let rise again. Bake at 325° until golden brown. Brush rolls with melted butter while hot.
Mix all ingredients together and pour into unbaked pie shell and cover with top crust. Brush with milk lightly and sprinkle with sugar and cinnamon. Cut slits in top crust and bake at 425 F for approx 45 minutes or until golden brown.
Prepare crust and line pan. Spread with beaten eggs with pastry brush and bake for 5 minutes at 500°. Saute onions in butter until golden, season with salt and pepper. Put zucchini on bottom with onions. Toss flour and cheese together. Spread on top of zucchini. Pour milk and eggs on top. Bake at 400° for 5 minutes and then for 30 minutes at 325° or until knife comes clean.
Drain juice from blueberries and pineapple. Add enough water to make 2 cups. Heat until boiling. Add jello to this hot juice. Stir. Add 1 cup ice cubes. Add fruit. After this jells, mix cream cheese with 1/2 cup mixture and add sour cream. Spread on top of jello.
Brown beef and onion. Mix in spaghetti sauce mix, tomato sauce and Ragu spaghetti sauce. Simmer for 1 1/2 hours. Add Ricotta cheese. Cook lasagna noodles as directed on package. Layer noodles and sauce mixture in lasagna dish. Sprinkle with Mozzarella cheese and Parmesan cheese. Bake at 350° for 30 minutes. Serves 8.
In small saucepan, combine the cream cheese, Jack cheese and milk. Cook over medium-high for 4 to 5 minutes or until cheese are melted, stirring often. Meanwhile, drain, flake and remove the cartilage from crab. Stir crab into cheese mixture. Continue cooking and stirring occasionally until heated through.
Pour boiling water over sugar, salt and Crisco, stirring until Crisco is dissolved. Cool mixture to lukewarm. Add yeast which has been dissolved in 1 cup lukewarm water. Add beaten eggs; mix well. Stir flour to make a soft dough. Rub large container with Crisco, pour dough into container and cover tightly. Store in refrigerator until ready to use.
Mix all ingredients, except jelly and catsup. Make meatballs. Brown meatballs in frying pan or oven for 30 minutes at 375°. Heat jelly and catsup. Serve meatballs with toothpicks to dip into sauce.
Melt butter in a pan. Mix in graham cracker crumbs. Pat down until all of pan is covered. Then layer the other ingredients on top. Bake at 350° for 30 minutes. Cool slightly and cut. Remove from pan or they will stick.
Cube chicken and mix all ingredients, but cheese, chips and bread crumbs. Place in 9 x 13-inch casserole dish. Top with cheese. Bake at 350° for 30 minutes. Sprinkle with chips and bread crumbs. Bake for 15 minutes longer. Serves 10 to 12.
Cream margarine and sugar, adding sugar gradually. Add eggs, one at a time. Beat well.	Dissolve soda in sour cream and add alternately with flour. Add vanilla. Bake at 310° for about 2 hours or bake as 2 loaves for 1 1/2 hours.
Peel potatoes; wash and cut into small squares. Deep fry. Wash cilantro. Chop it fine; beat garlic. Mix all ingredients together, then add lemon juice. Serve.
Grate the potatoes and onion together into a stainless steel bowl; toss with the lemon juice to prevent discoloration. Place the potato mixture in a china cap or strainer and squeeze out the liquid. Drain well. Return the mixture to a bowl and add the remaining ingredients except for the oil. Blend the mixture well and allow to stand for 20 to 30 minutes.
Alternate one slice of cheese, one slice of tomato, one or two large basil leaves. Sprinkle all with minced garlic. Drizzle olive oil, a scant amount of balsamic vinegar and ground black pepper. Refrigerate for a few hours to let flavors mingle. Serve cold or at room temperature as an appetizer or a side salad.
Cut a squirrel into pieces, place in a big soup pot with enough hot water to cover. Let simmer slowly until tender. Season with salt and plenty of black pepper. Let come to a rolling boil and add dumplings. Cover and cook 10 minutes. Uncover and add one cup of milk in which a tablespoon of flour has been dissolved.
Saute chicken and onion in margarine and spices. Add all remaining ingredients. (Add chicken stock as needed if the curry sauce gets too dry.) Bring sauce to boil. Reduce and simmer until tender, 1 to 1 1/2 hours.
Slice potatoes and boil until soft. Drain and place in casserole dish. Place slices of oleo over potatoes. Add mushroom soup. Chop cheese and place on top. Bake at 350° for 20 minutes.
Grease a 9 x 13-inch pan or casserole. Mix well the first 8 ingredients. Put in pan.
Spread cookie dough on a large pizza pan and bake at 350° until set. Cool. Blend cream cheese, sugar and vanilla; spread over cooked cookie crust. Arrange fruit over cream cheese mixture. Spoon fruit from pie filling and drop on cream cheese also. Spread filling over top of all fruit as a glaze.
Melt butter. Stir in sugar. Mix in pretzels.	Bake at 400° 6 to 8 minutes. Cool. Break apart if needed.
Beat all ingredients for 4 minutes. Pour in greased and floured Bundt pan. Bake at 350° for 55 minutes. Cool 15 minutes in pan.
Coat chicken in mixture of flour, garlic salt and paprika. In a frying pan, melt butter and shortening over medium heat. Add chicken and cook, turning until brown on all sides. Sprinkle basil and rosemary on chicken; add wine. Cover and simmer over low heat about 25 minutes or until fork-tender. Remove chicken and place in serving container. Skim any excess fat from frying pan. Mix cornstarch and water; add to liquid in frying pan, stirring constantly. Cook until thick. Stir in sour cream and pour on chicken.
After blending soup, add parsley. Simmer 30 minutes. Allow to set 1/2 hour and serve.
Heat the stock. Beat the eggs well. Slowly add the lemon juice to the eggs, beating constantly (about 3 to 5 minutes). Slowly add 1 cup hot stock, mixing constantly. Pour into the pot of soup. Continue to stir the soup or gently shake the pot until the soup thickens slightly (about 3 minutes).
Put one stick of oleo in fondue pot with one bottle of Crisco oil and a dash of salt.
Combine 1 cup flour and 1/4 teaspoon salt in bowl. Cut 1/4 cup shortening with a pastry blender or fork until mixture resembles coarse meal. Sprinkle ice water, one tablespoon at a time. Toss with fork until moistened. Gently press dough into 4-inch circle balls. Cover and chill 30 minutes. Bring broth to a boil in large saucepan over medium heat. Add potatoes; cover and cook 5 minutes. Add carrots and onions. Cover and cook 3 minutes. Add peas; cover and cook 2 minutes. Combine remaining 1/4 cup of flour, remaining 1/2 teaspoon of salt, poultry seasoning, pepper and milk in saucepan. Stir well. Cook over medium heat 3 minutes or until thick. Remove from heat. Stir in chicken casserole and set aside. Roll out dough; place crust over casserole and bake at 350° for 55 minutes.
In large bowl add Cool Whip, dry pistachio instant pudding and pineapple. Mix ingredients together. Add pecans and coconut (optional). Keep in refrigerator. About 2 or 3 hours before serving, add marshmallows. Mix. Put back in refrigerator. Enjoy.
Mix with mixer the first 6 ingredients. Slice cake and put in long dish. Pour mixture over cake and top with cherries.
Brown ground beef. Cook your rice. After this is done mix with other ingredients in the crock pot. Cook until hot.
Put vanilla wafers, nuts and oleo in bottom of pan. Bake 10 minutes at 350°. Cool. Spread over wafer crust the cream cheese, powdered sugar and Cool Whip, all mixed together. Chill. Whip pudding and milk together and spread over cheese mixture. Top with more Cool Whip and sprinkle with nuts. Chill.
Brown beef with garlic powder; pour off fat. Combine tomato sauce, onion and spices with beef; simmer for 1 hour. While simmering, cook 8 pieces of lasagna; cool. Layer lasagna, sauce, Parmesan, Mozzarella and Ricotta in order. Do not put any Mozzarella or Ricotta on the top layer. Bake at 325° until bubbling in the middle (about 1/2 hour). Remove from oven; cover the top with Mozzarella. Bake at 325° until golden. Eat and pig out. Serve with garlic bread and Caesar salad.
Place butter in an 8 x 10 x 2-inch baking pan. Place in a warm oven to melt butter. In a bowl, sift together the flour, sugar, baking powder and salt. Stir in the milk and blend until smooth.
Scald milk; cool to 105° to 115°. Combine cornmeal and 1 cup boiling water in a large mixing bowl; let stand 10 minutes. Dissolve yeast in 1/2 cup warm water in medium mixing bowl; let stand 5 minutes. Add scalded milk, butter, sugar, egg yolks and salt to yeast mixture; blend well. Gradually add to cornmeal, stirring well. Gradually stir in enough flour to make a soft dough. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 5 minutes). Place dough in a greased bowl, turning to grease top. Cover; let rise in a warm place (85°) free from drafts, 1 hour or until doubled in bulk.
Dissolve gelatin in hot water. Add all ingredients except ginger ale and strawberries. Store in refrigerator until ready to serve. Serves 25 to 30.
Mix Miracle Whip, Cheez Whiz and cream of mushroom soup on top of stove. In separate pan, boil chicken until tender. Boil broccoli until tender. Put shredded chicken in a 9 x 13-inch pan and top with broccoli. Pour cheese mixture over top. Cover with bread crumbs. Bake at 350° for 25 minutes.
Break Hershey bars in half. Place the bars on the cracker squares. Place marshmallows on top. Put on a microwave-safe dish. Microwave on High for 30 to 45 seconds.
Peel and quarter the apples. Wrap one roll around each of the quartered apples. Place in a buttered 8-inch baking dish. Make the syrup of sugar, water and butter; just let the mixture come to a boil. Pour the syrup over the apples. Sprinkle with cinnamon and nutmeg. Bake 30 minutes in a 350° oven. Serve warm with whipped cream.
Cream butter and sugar. Add eggs, flour, soda, vanilla, nuts and mashed bananas. Pour into well-greased and floured pan. Bake in 350° oven for about 1 hour.
Wash tomatoes; cut out cores and cut unpeeled. Put in heavy pot; add bay leaves and bring to a boil. Remove bay leaves and put tomatoes through colander or ricer, juicer. Put onions and celery with a small amount of tomato juice and blend until smooth. Add to strained tomatoes. Mix 1 cup flour and sugar and small amount of tomato juice. Add tomatoes. Add salt and pepper and bring to a boil. Boil 5 minutes; pour into jars and seal. Process 10 minutes at 10 pounds pressure.
Boil chicken pieces in water to cover until falls from bone. Remove from liquid, reserving liquid. Debone chicken. Bring liquid to boil. Mix biscuit mix and milk. Drop by teaspoons into boiling liquid. Cover and simmer 20 minutes.