HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve raspberry gelatin in water. Add frozen raspberries and lemon juice, stirring until thawed. Pour into 13 x 9-inch and 6 x 6-inch Pyrex dishes and refrigerate until firm. Cover with sour cream. Dissolve cherry gelatin in water and add remaining ingredients. Chill until slightly thickened. Pour over sour cream. Chill thoroughly.
Brown hamburger; drain grease. Mix in all ingredients, except rice. Simmer 20 minutes. Pour over rice, if desired.
Brown ground beef; drain. Stir in barbecue sauce, onion and brown sugar. Heat until bubbly. Remove from heat. Place biscuits in ungreased muffin cups. Press dough to cover bottom and sides of cup. Spoon hot meat mixture into cups. Sprinkle evenly with cheese. Bake at 400° for 10 to 15 minutes or until brown. Makes 10 servings.
Brown hamburger meat and onions in	pan. Add other ingredients and simmer for 30 to 45 minutes. (Pour water off mushrooms but leave water in tomatoes.)
Beat eggs. Add cake mix and pie filling. Stir until well mixed. Pour into a 9 x 13-inch pan. Bake at 350° about 25 to 30 minutes.
Add to syrup. While heating, dilute with 2 to 4 cups water. Add one large bottle (1/2 gallon size) red wine.
Cracklings are the pieces of meat remaining after the lard has been rendered from the pork. Mix and sift together the dry ingredients. Add the milk. Stir in the cracklings. Form into oblong cakes and place in greased baking pan. Bake at 400° for 30 minutes.
Sprinkle the pineapple with lime juice, ginger and honey. Add peppers. Use this with sausage dishes, liver pate and fried chicken livers. Good for parties.
Combine first 8 ingredients. Mix well. Blend soup and milk; heat thoroughly. Add cheese. Heat and stir until melted. Add to noodle mixture. Turn into 2-quart casserole dish. If desired, top with toasted, slivered almonds. Bake uncovered in 425° oven for 20 minutes.
Mix together the first 3 ingredients. Toss with apples and lemon juice. Roll dough 1/8-inch thick and cut into 12 (7-inch) circles. Place 1/2 cup filling on one half of each circle. Fold dough over filling to form crescent. Seal edges with fork. Cut slits in top. Bake on cookie sheet at 425° for 20 minutes. When cool, wrap crescents individually and freeze. Makes 12 crescents.
Heat oven to 400°. Lightly grease 12 muffin cups. In a large bowl, soak cereal in milk for 5 minutes. Stir in Promise, honey, apple, raisins, egg and cinnamon. In another bowl, combine remaining ingredients. With a rubber spatula, fold flour into apple bran mixture, just enough to moisten. Do not over mix. Evenly distribute among muffin cups. Bake 20 minutes or until done.
Bacon must be fried first. Leave bacon grease. Throw other meat in and brown it on the outside a little. Pour about 2 quarts of water over the meat and bring to a boil. In a separate skillet, make a small rue of 4 tablespoons of oil and 2 tablespoons of flour. Brown rue and drop into boiling meat and water. Add vegetables, onion, tomato sauce, and tomatoes. Cook slow for about 30 minutes.
Combine first 8 ingredients, stir well, cover and chill. Combine next 3 ingredients, rub on both sides of fish. Place fish in wire grill basket coated with cooking spray. Grill about 5 to 7 minutes on each side, depending on thickness of fish. Spoon 2 tablespoons of sauce over each fillet, garnish with lemon wedge. Yields 4 servings.
Take one-inch off top of Edam cheese. Scoop out cheese, leaving red shell. Chill shell and let cheese soften. Beat cheese and add the rest of the ingredients. Fill shell and refrigerate, mounding high. Serve on party rye. Keeps several days.
Then add 1 cup of something you like, such as raisins, dates, chopped nuts, etc. (She used 1 cup chunky applesauce with 1 cup of raisins.)
In a 2-quart dish, microwave oil or margarine for 1 minute. Add chicken and all other ingredients. Cover and microwave another 3 to 5 minutes. Serve over rice or pasta. Makes 4 servings.
Mix all ingredients together, pour in bundt or angel food cake pan. Bake at 325 degrees for 1 hour and 30 minutes or until done. Let cool in pan covered with foil. Makes own frosting.
Remove tough part of broccoli stalks. Cut fresh broccoli lengthwise into uniform spears. Cut off buds and set aside. Cut remaining broccoli into 1-inch pieces. In medium covered saucepan, cook the stalk pieces of broccoli in boiling water for 10 to 12 minutes, or just until tender. Add broccoli buds the last 5 minutes of cooking. (Cook frozen broccoli according to package; drain well.)
Brown and drain sausage, onion and green pepper. Mix all other remaining ingredients. Add to sausage mixture. Simmer in skillet approximately 20 to 30 minutes, stirring occasionally.
Combine juice from peaches, cinnamon sticks, cloves and vinegar in saucepan. Heat to boiling. Simmer 5 minutes. Remove from heat, add peach halves. Can be served warm or chilled.
Combine sour cream and pepperoni. Store in refrigerator, covered, for 2 days. Serve in hollowed loaf brown bread with bread pieces.
Cut eggs in half lengthwise. Remove yolks. Mash yolks with fork. Blend in relish, mayonnaise, mustard, salt and pepper. Refill egg whites with mixture. Cover. Chill to blend flavors. Garnish top of eggs with chopped parsley or paprika. Makes 12 halves.
Combine butter and lemon juice. Dip chicken breasts in this then dip in combined spaghetti sauce mix and stuffing mix. Place chicken skin side up in 1 1/2-quart shallow baking dish or pan. Pour half and half cream around and between chicken. Cover and bake at 350° for 1 hour. Top with cheese and bake 2 more minutes or until cheese is melted.
Take the butter and Worcestershire and place in electric skillet. Add onion and green pepper. Fry rice in this mixture. Add bacon. Be creative; may add water chestnuts, mushrooms, bean sprouts, celery, etc.
Mix the contents from inside the eggs with the other ingredients in a large mixing bowl. After well mixed, dip the slices of bread in mixture coating both sides. Place bread in a skillet with melted butter. Fry until done, approximately 1 minute each side. For best taste, serve with maple syrup (Bob White).
Melt margarine in medium saucepan over low heat. Stir in flour; cook and stir until mixture is smooth and bubbly. Gradually stir in milk. Cook over medium heat until mixture thickens and boils, stirring constantly. Add broccoli, sour cream, lemon juice and hot pepper sauce. Cook until thoroughly heated, stirring occasionally. Using sharp knife, remove 1/2-inch slice from top of each roll; set aside. Remove bread from inside of rolls, leaving about 1/2-inch shell. Spoon about 1/3 cup of hot broccoli mixture into each roll. Place on ungreased cookie sheet or boiler pan. Top each with 1 slice ham, 1 slice tomato and 1 slice cheese. Broil 4 to 6 inches from heat 1 to 2 minutes or until cheese is melted. Place top of roll on each sandwich. Yields 4 sandwiches.
Cook squash and onion together and drain. Add the can of chicken soup, the sour cream and all of the seasons. Mix well. Layer the stuffing mix and the squash mix in casserole dish (bottom stuffing mix, squash mix, etc.). Melt the butter or margarine and pour over top of mix. Bake at 375° for 30 minutes.
Mix all together and bake in oven for 1 hour at 350°. Boil water, sugar, butter and flour for 5 minutes. Add 1 teaspoon of lemon flavoring and a little nutmeg. Pour over baked pudding.
Soak chestnuts in vinegar, soy sauce and liquid from can. Soak several hours. Drain. Rub each strip of bacon with brown sugar. Cut each strip into thirds. Wrap each chestnut with a piece of bacon, sugar side in. Secure with toothpick. Bake at 350° for 30 minutes. (Use a baking rack to prevent sticking and allow grease to drain.)
Heat soup, chilies, sour cream and white chicken until smooth. Place one spoonful of soup mixture, cheese and onion onto tortilla. Roll up tortilla and place into 9 x 13-inch pan. Pour remaining soup mixture over rolled up tortillas. Top with cheese and onion. Bake at 350° for 20 to 30 minutes.
Bring all ingredients to a boil. Simmer until stew thickens. Serve over vegetables.
Cook lasagna noodles according to package directions; drain well. Cook onion and green peppers in butter until tender. Stir in cream of chicken soup, mushrooms, pimento, skim milk and basil. Lay half the noodles in a 9 x 13-inch baking dish. Top with half the soup mixture, cottage cheese, chicken, American cheese and Parmesan cheese. Repeat the layers. Bake at 350° for 45 minutes. Top with remaining American cheese and Parmesan cheese; bake another 2 minutes, or until cheeses are melted. Makes 10 servings.
Mix at night and make into a roll. Keep in refrigerator. In the morning, slice and bake at 350° for 10 minutes.
Heat vinegar in a double boiler. Beat eggs; add sugar and salt. Stir in hot vinegar. Add butter and cook until thick. Keeps several weeks in refrigerator.
In a saucepan, heat together yogurt, margarine, water and sugar until margarine is melted. Set aside and let cool to lukewarm. In a large bowl, combine yeast, 3/4 cup white flour, 3/4 cup whole wheat flour and baking soda. Add cooled liquid mixture to yeast flour mixture and then add egg, spices and grated onion. Beat at low speed with an electric mixer for 30 seconds. Beat 3 minutes at high speed.
Rinse chicken and place in 9 1/2 x 11-inch baking dish. Spread preserves on chicken. Sprinkle the dried soup over the chicken. Then pour dressing to cover dish. Bake covered for 1 hour at 375°. Sometimes I uncover the dish the last 5 to 10 minutes in oven. Serve over rice.
Melt caramels with water in heavy saucepan over low heat, stirring frequently until smooth. Spoon apples into crust; top with caramel sauce. Mix flour, sugar and cinnamon. Cut in margarine until mixture resembles coarse crumbs. Stir in walnuts; sprinkle over apples. Bake 40 to 45 minutes or until apples are tender.
Cream together butter, margarine and sugar in electric mixer. Add remaining ingredients. Shape into balls the size of large marbles. Bake at 325° for 20 minutes. Roll in powdered sugar while hot. Cool, then roll again.
Rinse sauerkraut in colander about 2 to 3 times well; drain. In large skillet with lid, saute onion with butter until yellow. Add sauerkraut and 1/2 cup water. On medium-low flame, semi-cover pan and cook until sauerkraut becomes limp and golden, stirring occasionally, about 1/2 hour to 45 minutes. Do not burn. (Water will evaporate.)
Melt chocolate bar and 1/2 cup peanut butter in saucepan. In separate pan, melt peanut butter (1 cup). In lined candy cup pan, layer chocolate and peanut butter mixture. Cool, then add layer of melted peanut butter. Cool, then add top layer of chocolate peanut butter mixture. Cool.
Mix the first 4 ingredients well. Set aside. Heat the brown sugar, molasses, water, seeds, Crisco and rind to boiling. Pour over 5 cups rye flour. When lukewarm, mix two mixtures together well and add unbleached flour until at the kneading stage. Knead well. Let rise and form into 5 large or 8 smaller loaves. Bake at 350° for 45 minutes.
Bring pineapple with juice to a boil. Meanwhile, drain cherries, reserving juice. Add both boxes of gelatin and cherry juice to pineapple. Let cool slightly. Stir in cherries, cola, and Equal.
Boil the cabbage in the water with the salt. Cook until cabbage is tender. Add milk, vinegar and sugar, then add the well beaten eggs. (Add the eggs very slowly, stirring rapidly to prevent their cooking on contact.) Add celery salt and pepper. Continue heating until eggs are thoroughly cooked, stirring constantly.
Marinate mushrooms in combined lemon juice and oil. Toss with onion, spinach and greens, then season with vegetable seasoning and kelp.
Heat oven to 300°. Sift together flour, baking powder and salt. Reserve. Melt butter and chocolate; remove from heat and let cool. Add granulated sugar and eggs, mixing thoroughly after each egg. Beat for 1 or more minutes. Add the dry ingredients and mix well. Mixture will be stiff. Remove dough from bowl, scraping sides with a spatula. Wrap in wax paper and refrigerate for at least 1 hour, preferably overnight. Shape dough into 1-inch balls and roll in confectioners sugar. Lightly grease cookie sheets. Place balls 3 inches apart and bake for 18 to 20 minutes, or until tops are set. Cool on wire racks.
Mix marshmallows, milk and Hershey bars over low heat, stirring constantly. Cool mixture, then add Cool Whip. Pour into pie crust and chill.
Combine sugar, sour cream, milk, butter, corn syrup and salt in a heavy 2-quart saucepan. Stir over moderate heat until sugar is dissolved and mixture reaches a boil. Boil for 9 to 10 minutes to soft ball stage. Remove from heat and allow to stand until lukewarm, about 1 hour. Add vanilla and beat until mixture begins to lose its gloss and hold shape (very little beating required). Quickly stir in nuts. Turn into a well-greased pan and let stand until firm. Cut into squares.
Thaw and drain asparagus if frozen. Grease 10-inch pie plate or quiche pan. Put into pie plate in order: asparagus, onion, 3/4 of cheese and fish.
Combine apple cider and mulling spices in saucepan. Bring to boil. Lower heat and simmer 20 minutes. Strain cider and serve.
Mix 1 cup sugar, cornstarch and salt in a saucepan. Gradually stir in milk. Add chocolate. Stir and cook over medium heat until mixture comes to a boil and is thickened. Continue to cook and stir 1 minute longer. Remove from heat. Gradually stir at least half of the hot mixture into egg yolks. Stir egg yolk mixture into mixture in saucepan. Cook and stir 1 minute longer. Remove from heat and blend vanilla into batter. Cool 20 minutes and beat approximately 30 seconds until smooth. Pour into pie shell. Beat egg whites until foamy. Add remaining sugar, slowly, beating well after each addition. Continue beating until stiff peaks form. Spread over filling, carefully sealing to crust. Bake in hot 425° oven for 6 minutes or until browned. Cool about 4 hours.
Combine all ingredients in a large saucepan; heat until mixture bubbles, stirring occasionally, to prevent sticking. Serves 5.
Blend sugars, salt and milk in boiler. Cook over medium heat. When it starts boiling, cover and cook for 2 minutes. Uncover and cook to soft ball stage.
Place carrots, sugar, water, raisins, butter and spices in a saucepan. Bring to a boiling point and cook slowly for 5 minutes. Place pan over ice cubes to cool mixture quickly. Sift flour, baking soda and salt together. Add with nuts to first mixture and mix quickly and thoroughly. Place in a well-greased floured tube pan. Bake in oven at 350° to 375° for 50 minutes or more, about 1 1/2 hours.
Blend sugar, flour and margarine. Add eggs; beat until smooth. Pour over rhubarb in bowl; fold and mix well. Spoon into pastry-lined pie plate and top with remaining pastry dough. Bake at 450° for 10 minutes. Turn temperature down to 350° and bake for 30 minutes.
Roll and put in refrigerator until cold, then slice thin and bake for 10 minutes at 350°. Yields 4 dozen.
In large saucepan, bring tomatoes to a boil. Remove from heat; add remaining ingredients. Return to heat; cook until butter melts and soup is heated through. Yields 3 to 4 bowls.
Heat oven to 350°. Toast 1 cup coconut for 5 to 7 minutes. Reserve 1/2 cup for frosting. Grease and flour 13 x 9-inch pan. In large bowl, blend cake mix, water, 1/2 cup pineapple juice, oil, rum and egg whites at low speed until moistened. Beat 2 minutes at high speed. Stir in 1/2 cup coconut. Pour into prepared pan. Bake at 350° for 25 to 30 minutes or until toothpick inserted in center comes out clean.
Mix together the first 5 ingredients; bring to a boil. Boil for about 2 minutes. Set aside. While hot, stir in the peanut butter, vanilla and oats. Drop onto wax paper or a greased cookie sheet. Let cool.
Peel and cube cucumbers. Add to water and lime mixture (use crock or plastic container) that the lime has been dissolved in overnight. Wash cucumbers under running water until water is clear. Put cucumbers in ice water for 2 hours. Drain cucumbers. Mix vinegar, sugar and spices. Add cucumbers; let set overnight.
Mix in crock-pot bowl. Start on high for 30 minutes, then cut temperature down to low and let it go!
Mix approximately 1/4 cup milk with flour and blend in sugar; sweeten to taste. Add dash of cinnamon and pour into pie shell. Add dab of butter in the center. Bake at 375° for 40 to 45 minutes with your large pie on a separate shelf. It bakes best on an upper rack.
Mix mayo, milk and chicken soup. Layer in a 13 x 9-inch dish half of this mixture, chicken cutlets, then rest of mixture. Take bread and put in blender to make bread crumbs. Sprinkle on top. Dot with butter. Bake at 350° for 1 hour.
Cream shortening with sugar. Add egg, lemon juice and lemon rind. Beat well. Sift flour, salt and baking powder together. Mix with sugar and shortening mixture. Stir in pecans and refrigerate overnight.
Preheat oven to 350°. Grease muffin pan. Whisk together flour, baking powder and salt in large bowl. Stir in oatmeal. Beat together butter, sugar milk and egg in a bowl. Add to flour mixture, stirring just until evenly moistened. Add nuts and raisins. Pour in muffin pan. Bake 20 minutes. Makes 12 muffins.
Sprinkle dry jello over cottage cheese and mix. Add Cool Whip and blend. Add pineapple and mix. Refrigerate until set. Best to make day before.
With scoop, form 6 ice cream balls. Place on waxed paper lined tray. Cover and freeze several hours or until firm. In medium mixing bowl, combine vanilla wafer crumbs and coconut. Set aside. In a small mixing bowl, beat eggs. Coat ice cream balls with crumb mixture, pressing firmly into ice cream. Dip balls in beaten eggs. Coat again with crumb mixture. Place on waxed paper lined tray. Freeze for 2 hours or until very firm. Just before serving, heat 2-inches of oil in frying pan or deep fryer to 375°. Remove 2 balls at a time from freezer. Fry in hot fat 20 to 25 seconds or until browned. Drain. Serve immediately with honey or chocolate sauce. Makes 6 servings.
In a mixer bowl, beat together eggs, granulated sugar, oil and pumpkin until light and fluffy. Mix together cinnamon, salt, soda, flour and baking powder. Stir into mixture. Add pumpkin to mixture and mix thoroughly. Spread batter in an ungreased pan (15 x 10 x 1-inch). Bake at 350° for 25 to 30 minutes.
Cut bacon into pieces and brown. Add onion and saute. Mix rest of ingredients and add bacon, onion and 1/2 cup bacon grease (optional). Bake, uncovered, for 2 hours at 325°. Serves 20.
Cream 1 cube margarine with 1 cup flour and chopped pecans. Pat into a 10 x 13-inch pan and bake 15 to 20 minutes at 350°. Cool! Stir cream cheese with 1 cup Cool Whip folded in with 1 cup powdered sugar. Spread mixture over baked layer. Sprinkle with coconut.
Heat juice to boiling. Stir in gelatin and stir until dissolved, about 1 minute. Stir in yogurt. Chill until thickened slightly. Stir in pineapple sauce. Fold in whipped cream. Chill until firm.
Brown ground beef and onion. Put corn, Ro-Tel, taco mix and cheese in pan and cook to melt cheese. Mix rice with cheese mixture, then add meat and onions. Mix well and put in slow cooker to keep hot to serve.
Separate biscuit dough and tear each in half. Roll like a snake and tie into knot. Bake per package directions until lightly brown. Remove from oven; place in a large bowl.
Drain pineapple, reserving the juice in saucepan. Set pineapple aside. Add water to juice to make 1 1/3 cups; bring to boil. Add to jello. Cool until slightly thickened. Whip cream. Add sugar. Fold into jello mixture. Stir in pineapple and cottage cheese. Blend well. Chill 3 hours.
Slice potatoes lengthwise; stew a few minutes. Place on baking sheet. Put butter over them. Sprinkle with salt, pepper, onion powder and garlic salt. Bake at 350° for approximately 15 minutes.
Combine the jello and the boiling water, following the package directions. Allow the jello to gel slightly. Add the fruit, orange sherbet and Dream Whip. Put into a jello mold and refrigerate until set.
Combine pineapple and Jell-O in a saucepan over low heat until Jell-O dissolves. Remove from heat. Add sugar, baby food and cream cheese. Stir, but do not beat. Chill until slightly thickened. Fold in Cool Whip. Spoon into an 8-inch pan. Sprinkle with nuts. Chill until firm.
Do not pare cucumbers; slice thin. Add onions, peppers and whole garlic cloves. Add salt and cover with cracked ice. Mix well. Let set 3 hours. Drain well. Combine remaining ingredients; pour over cucumber mixture. Heat just to a boil. Seal in hot sterilized jars. Makes 8 pints.
In a medium bowl, combine flour, wheat germ and baking powder; add milk and yogurt. Stir together until combined. Allow batter to set for 5 minutes.
Sift flour, baking powder, salt and sugar together. Cut in shortening until pea size. Combine egg yolk, vinegar and water. Add liquid mixture to dough.
Pour milk in 1 pound coffee can and add soda to about 1-inch from top. Put on lid and seal with duct tape. Place can in larger coffee can. Surround with ice. Put on lid and seal. Let children roll the can on the ground (gently) for at least 20 minutes or until ice cream becomes firm. Enjoy!
Combine flour, chopped peanuts and oleo. Place in 9 x 13-inch pan. Bake for 15 minutes at 350°. Cool. Beat together cream cheese, peanut butter, powdered sugar and whipped topping. Place over cooled crust. Chill. Combine chocolate and vanilla pudding with milk. Beat until thick. Pour over 2nd chilled layer. Chill. Top with additional whipped topping. Sprinkle with chopped peanuts. Chill until set.
Slice and cook tomatoes, onion, green pepper, parsley and sugar in a little oil, making a "refrito". Mix corvina with the refrito. Add potatoes, cut into cubes. Add white wine and water if necessary. Cover and cook slowly until done (about 15 or 20 minutes). To serve, decorate with wedges of tomatoes and hard-boiled eggs and raisins.
Mix shortening, sugar, egg and molasses thoroughly. Stir in water. Sift dry ingredients together and stir in. Heat oven to 400°. Drop rounded teaspoonfuls about 2-inches apart onto lightly greased baking sheet. Bake 7 to 8 minutes until almost no imprint remains when touched lightly with finger. While slightly warm frost with Quick Cream Icing. Makes 4 dozen.
Combine vanilla wafer crumbs, sugar and margarine; mix well. Press firmly on bottom of 13 x 9-inch pan. Bake at 375° for 8 minutes. Cool.
Beat together sugar, eggs and butter. Add cocoa mixture, buttermilk, soda, vanilla, flour and salt. Spread in two round cake pans lined and floured. Bake 30 to 35 minutes at 350°. Frost with Waldorf Frosting.
To one can condensed mushroom soup, add 2/3 cup milk and 2 teaspoons grated onion. Heat and pour over warm meat balls. Place in a chafing dish and use as an hors d'oeuvres. As a main entree, serve over a bed of buttered noodles, rice or mashed potatoes.
Grease casserole dish. Pour crushed chips in bottom. Mix all ingredients and pour over chips. Top with grated cheese and heat in 350° oven for 45 minutes.
Cook vegetables, drain and pour into casserole dish. Over top, in layers put soup, Velveeta and bread. On top, pour melted oleo. Bake at 350° for 1/2 hour.
Cook noodles in salted water; drain well. Add corned beef, cheese, soup, milk and onion. Pour into a buttered casserole dish. Top with buttered crumbs. Bake in 350° oven for 45 minutes.
Melt margarine; add sugar and eggs and beat well. Sift dry ingredients into egg mixture and beat well. Add coconut to dough. Pour into 7 x 12-inch pan. Bake at 350° for 30 minutes. Remove from oven and immediately spread marshmallow cream over top. Frost with Chocolate Frosting.
Blend eggs, sugar and salt together in a small mixing bowl. Slowly stir in milk. Add flavoring. Pour into 1 1/2-quart casserole. Sprinkle with nutmeg. Bake at 350° in large baking pan of hot water, 45 to 50 minutes, or until knife inserted in center comes out clean. (Drizzle honey over top (optional). Serve warm or chilled. Yields 6 servings.