HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve gelatin in boiling water. Add strawberries. Stir until thawed. Add pineapple. Pour in 8 x 8 x 2 inch pan. Add a little milk to cream cheese and beat until consistancy of whipped cream. Add nuts and spread over gelatin mixture and cover with foil.
Mix all dry ingredients together and add egg and milk; beat with a rotary eggbeater until batter is smooth. Dip franks in batter and fry in hot deep oil until brown on 1 side; turn over and brown the other side. Drain on paper towels. Serve with mustard or mayonnaise. Yield: 10.
Place ground chuck in baking dish, salt and pepper. Sprinkle over the meat a layer of chopped onions, 3 layers of sliced potatoes, salt, cheese, pork and beans, and tomato soup. Cover tightly with foil; bake 1 1/2 hours at 350°.
Melt both chips and peanut butter together. Mix in whole box of cereal. Divide powered sugar equally between 2 brown grocery bags. Put half the mixture in each bag and shake until all cereal is covered. Pour out on waxed paper and let cool. Store in airtight container.
Cook (boil) macaroni until tender. Melt butter in casserole dish. Add macaroni, drained. Add eggs, beaten, then cheese and enough milk to almost cover macaroni.
Probably means graham cracker, vanilla wafers or butter cookies. Combine all ingredients and bake at 350° for 45 minutes to 1 hour.
Brown meat. Add onions, garlic, tomatoes and water; bring to boil. Add remaining items except noodles. Simmer 30 minutes, stirring occasionally. Add noodles and simmer until tender. Garnish with Parmesan cheese if desired.
Mix all well. Pour into greased 13 x 9-inch Pyrex baking dish. Bake for 45 minutes or until brown on top in 350° oven.
Pierce potatoes; microwave on High 16 minutes or until soft, rotating halfway through.	In large skillet brown meat; drain. Stir in corn, tomatoes, ketchup, pepper and chili powder. Cover and simmer 10 minutes. Slit potatoes. Spoon 1 cup meat mixture over each potato. Garnish with sour cream, grated cheese and green onions, if desired. Makes 4 servings. Total time: 25 minutes.
In a skillet, cook sausage over medium heat; drain. Stir in pizza sauce, ketchup and garlic powder; set aside. Place biscuits on well-greased pizza pan. Use the bottom of a small drinking glass to make a well in each biscuit. Spoon 1 or 2 tablespoons of the meat sauce into each biscuit; top with Mozzarella cheese and sprinkle with Parmesan cheese. Bake at 350° for 10 to 15 minutes or until golden brown. Yield: 20 pizzas.
Preheat oven to 425°. Place filling of your choice in bottom over pie crust (crab meat, ham, mushrooms, etc.). Place shredded cheese over filling. Beat eggs, whipping cream, onion and sugar. Pour whipped mixture over filling and cheese. Place on cookie sheet and bake for 15 minutes at 425°. Lower temperature to 300° and bake an additional 35 minutes, or until knife inserted in center comes out clean. (Time varies according to oven used.) Let sit 5 minutes before cutting to serve.
Cover cabbage leaves with boiling water; cover and let stand until limp, about 10 minutes. Drain leaves. Reserve liquid. Mix hamburger, rice, onion, mushrooms, salt, pepper, garlic and 1/2 cup of tomato sauce. Place about 1/3 cup of the mixture at the stem end of each leaf. Roll up leaf. Repeat with remaining leaves. Mix remaining tomato sauce with sugar and lemon juice. Cover. Cook on 350° for 45 minutes. While cooking, mix cornstarch and water in a pan and stir in liquid from cabbage rolls. Heat to boiling. Serve with cabbage rolls.
Melt caramels in milk over low heat. Add pecans. Drop by teaspoonful on waxed paper. Chill. Melt paraffin and chocolate morsels in saucepan. Dip candy into chocolate and return to waxed paper.
Salt and pepper ribs. Cook for 20 minutes in large, flat, foil-covered pan at 500°. Drain grease and add onion and sauce. Cover with foil again and cook at 350° for 1 1/2 hours or longer.
Mix corn meal, soda, salt and baking powder. Add eggs, corn, Colby cheese, oil, milk, jalapeno peppers and onion. Bake in 13 x 9 pan at 400° for 45 minutes.
Mix potatoes and apple filling. Put in a baking dish. Dot with butter. Sprinkle with cinnamon. Bake at 350° for 30 minutes.
Put first 5 ingredients into a mixing bowl and beat until smooth. Stir in flour until smooth. Roll small portions of dough 1/8 to 1/4 inch thick on a floured cloth or board. Cut with Easter cookie cutters. Place on lightly-greased cookie sheets and bake in a preheated 375° oven for 6 to 8 minutes or until a light brown. Makes 4 to 5 dozen, depending on size of cutters.
Preheat oven to 375°. Beat cream cheese, bacon, Parmesan cheese, onion, parsley and milk in small mixing bowl at medium speed with electric mixer until well blended.
Melt margarine in a 9 x 13-inch pan or melt in saucepan and spray pan with Pam (cooking oil spray). Dip fish in melted margarine, then mixture of dry ingredients. Lay in pan and sprinkle remaining dry ingredients over fish. Bake in preheated oven at 350° for 20 to 25 minutes.
Cook chicken before and cut into bite size pieces. Put in greased casserole dish. Heat soup and broth; thicken with flour. Cool. Add sour cream to soup mixture and pour over chicken. Roll crackers until fine and put on top. Pour melted butter over mixture. Bake 20 to 25 minutes at 400°.
Mix your chocolate syrup into Cool Whip to your desire. Lay graham crackers on rectangle cake pan, then your Cool Whip mixture. Just keep layering until Cool Whip mixture is gone. Refrigerate 1 hour.
Mix dry ingredients and buttermilk. Mix lukewarm water and yeast together, then add the rest. Cut out and put on cookie sheet. Bake at 375° until brown.
Mix corn meal in cream; set aside. Beat egg yolks; add sugar and butter, then cream and corn meal. Pour in unbaked pie crust. Bake at 350° for 35 minutes or until set.
Cream butter, sugar and vanilla until light and fluffy. Beat in eggs, one at a time. Sift together flour, salt, cream of tartar and soda. Combine jam and sour cream. Add alternately with dry ingredients to creamed mixture. Stir in nuts. Bake in well-greased and floured loaf pans 50 minutes at 350°. Cool 10 minutes. Remove from pans.
In greased 8 x 12-inch baking dish, combine first four ingredients and 1 cup cheese. Blend soup and 3/4 cup milk; pour over casserole. Bake, covered, at 400° for 15 minutes.
Combine potatoes, water, celery, carrots, onion, parsley flakes, seasonings and bouillon. Cover and simmer until tender. Gradually add milk to flour, stirring until well blended. Add flour & milk mixture to hot vegetables, stirring constantly, until mixture boils and thickens. Remove from heat. Add cheese and stir until melted.
Make balls out of sausage and bake at 350° for 45 minutes. Drain well. Mix all other ingredients together and pour over hot meatballs. Marinate for 24 hours. Reheat and serve warm. Makes about 100 balls.
Put egg yolk in cup and fill to 1/2 cup with milk and vinegar. Mix flour and salt; cut in lard. Add egg yolk and milk. Makes enough for 2 (2 crust) pies.
Mix soup, mayonnaise, sour cream, curry powder and cheese together. Place broccoli spears in bottom of a 1 1/2-quart casserole dish. Place chicken pieces on top of broccoli. Pour sauce over chicken. Bake at 350° for 35 to 45 minutes. Serve with steaming hot rice. Serves 4.
Dissolve jello in water. Let partially congeal. Place this in mixer and whip in cream cheese, which has been partially broken up. Add pineapple and nuts, then fold in Dream Whip or Cool Whip. Pour in 13 x 8 x 2-inch glass or Tupperware dish. Chill overnight.
Cut top off potatoes. Scoop out pulp (easiest when hot). Add all ingredients, except cheese, and whip until fluffy. Fold in cheese and mix well. Stuff mixture back into potato shells and bake at 350° for 30 minutes or until tops are browned and bubbly. Top with sour cream and crumbled bacon, if desired.
Do not over cook potatoes or they will be too mushy. Combine all ingredients until you have the right consistency and to your taste.
Grind and drain the peppers and onions together. Pour hot water (boiling) over and let stand 10 minutes to drain. Put sugar, salt, vinegar, cloves and spice in large pot. Bring to a boil and boil for 10 minutes. Put in jars and seal.
Combine lemonade, orange juice and Irish whiskey in a large pitcher. Serve over ice in highball glasses. Garnish with orange slices. Makes 8 servings.
Take one package chipped beef, turn boiling water over and set for 5 minutes in a 2-quart casserole dish. Drain chipped beef.
Cream butter and cream cheese. Gradually add powdered sugar. Beat until mixture is light and fluffy.
Heat bacon fat in a heavy bottomed saucepan and add potatoes. Cover and cook over medium heat 15 minutes. Uncover and add half the cheese; dust with garlic powder, salt and paprika. Turn over the mixture gently. Add remaining cheese and cook about 5 to 8 minutes longer.
Place halved English muffins on a cookie sheet. Squeeze margarine on each half. Cover each muffin with cooked apples and sprinkle with cinnamon. Bake in a 350° oven, preheated, for 5 to 10 minutes or until warm. Great for breakfast!
Cook broccoli according to directions; drain. Mix cooked broccoli, mayo, Cheddar, eggs, soup and onion until well blended. Place in casserole. Mix crushed cracker crumbs with melted butter; put on top of broccoli casserole. Bake in preheated 350° oven for 1 hour.
Place peppers and onions in a food processor Chop. Cover with boiling water and let stand 5 minutes. Drain. Boil together vinegar, sugar, salt and seeds. Add pepper-onion mixture. Simmer 15-20 minutes. Pack into jars and seal.
Saute onion in butter. Add remaining ingredients. Cook until mushy and tender. Puree in blender and pour in pan; add 1 cup cream. Heat until warm and sprinkle with cayenne pepper. Serves 8.
Microwave potato, peel and mash. Add sugar to make stiff dough, then roll out on wax paper. Sprinkle with sugar, put layer of peanut butter and roll up like a jelly roll. Chill and slice.
Mix and press into 9 x 13 ungreased pan. Let set 1 hour in refrigerator or put in freezer. When crust is set, spread 12 ounce package of melted chocolate chips over top. Cut into squares right now or you won't get them out of the pan.
Cream butter; add sugar and eggs. Beat. Add sour cream and vanilla. Add sifted dry ingredients. Put half of batter in greased tube pan. Mix last 3 ingredients. Sprinkle 3/4 tablespoon of mixture over batter. Pour remaining batter in pan and cover with rest of topping mixture. Bake at 350° for 45 minutes. Do not take from oven before 45 minutes are up.
Brown sausage in large skillet with 1 tbsp. oil and 1 c. water. When browned, approx. 20 mins., add potatoes. Wait 15 mins, then add onions and pepper, a little water if needed. Cover and cook on low heat another 20-25 mins.
Cook spinach slightly less than time recommended on package. Melt butter in skillet; add spinach, garlic and onion powder and cook 5 minutes. Add sour cream, cheese, sesame seed and parsley. Heat, stirring (but do not boil) until well mixed and hot. Serve. Total grams: 32.4. Grams per serving: 4.0. Serves 8.
In a skillet, saute onion and garlic in butter until tender. Transfer to a 3-qt. slow cooker; add mayonnaise. Stir in cheese. Cover and cook on low for 30 minutes or until cheese in melted, stirring occasionally. Stir in crab; cover and cook 1 hour longer or until heated through. Serve spread warm with crackers. Yield: 6 cups.
Dissolve yeast in warm water. Put shortening, sugar and salt in a large bowl (cream as if making a cake). Then add potatoes and potato water; let cool enough so it won't kill the yeast, then add egg and yeast. Lastly add 1 cup flour. Mix well together and let stand for an hour. This will rise halfway up the bowl. At the end of the hour, add enough flour to make a stiff dough. Put in refrigerator overnight. Dough will last 3 or 4 days in the refrigerator or can bake at one time. Bake at 350° until done. (Can be baked lightly and frozen if you like, delicious frozen and heated as you want to use them.) Real easy after making the first time.
Mix ingredients. Bake at 350° for 35 minutes in a 9 x 13-inch pan.
Combine all ingredients. Place 1 pie crust in a deep dish 9 x 9-inch pan. Pour in mixture. Place remaining pie crust on top. Seal completely. Bake at 350° for 1 hour and 15 minutes.
In a bowl, mix the first 7 ingredients until smooth. Pour into a greased 13 x 9 x 2-inch pan. Sprinkle top with chocolate chips. Bake at 350° for about 30 minutes. Makes about 3 dozen.
Peel potatoes; boil until done. Cut into cubes or mash the potatoes. Add 5 diced, boiled eggs. Save other for decorative appearance. Add rest of ingredients and mix thoroughly. Take last egg and start from the pointed end of egg and cut 5 or 6 lines down to bottom of egg; do not cut flat part of egg, and only cut through the white of egg. Very carefully set the flat part of egg into middle of the potato salad and gently start at the top and peel the white stems down to form flower. Paprika can be sprinkled over top.
Coat 10-inch gratin dish with vegetable oil. Layer 1/3 potatoes over bottom of dish, overlapping in a spiral pattern. Sprinkle 1 tablespoon flour and spices mixed over potatoes. Layer another third of potatoes and sprinkle with 1 tablespoon flour and spice mix plus 1 tablespoon Parmesan cheese. Top with zucchini and remaining potatoes. Pour evaporated milk over top. Add remaining Parmesan cheese and spices. Cover with foil. Bake at 400° for 45 minutes. Remove foil, lower oven temperature to 350° and bake 15 minutes or until top is golden brown. Serves 8. This dish is low calorie.
Heat oven to 375°. Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended. Drop by heaping teaspoons 2-inches apart onto ungreased baking sheet. Flatten slightly in crisscross pattern with tines of fork. Bake at 375° for 7 to 8 minutes or until set and just beginning to brown. Cool 2 minutes on baking sheet.
In medium size mixing bowl, combine 1/2 cup of the cereal, chicken, celery, mayonnaise and yogurt. Chill mixture. Slice tomatoes into 6 wedges, cutting nearly to the base. Spoon chicken mixture into center of tomatoes. Place in lettuce cup on individual salad plates.
Mix together ground meat, dry onion soup, egg and garlic powder. Shape into rolls like a hot dog. Brown in skillet with small amount of oil. Remove and drain off excess grease. Place into a roasting pan and pour spaghetti sauce over. Bake at 325° for 45 minutes to 1 hour. Serve on long hot dog or hoagie buns.
Mix Ritz cracker crumbs and melted butter. Press into 8-inch pie plate. Saute onions with 2 tablespoons butter until clear. Spoon into pie crust. Beat eggs with milk, salt and pepper and pour over onions. Sprinkle with cheese and paprika. Bake at 350° for 30 minutes or until center is firm. Sprinkle with parsley before serving.
Combine brown sugar, corn syrup and margarine. Boil and stir 5 minutes. Remove from heat and add vanilla and soda. Add Spanish peanuts. Pour over popped corn and stir. Bake at 250° for 1 hour, stirring every 15 minutes.
Combine first 7 ingredients and form into balls 1 1/2 inches in diameter; set aside. Combine tomato juice, cloves, sugar and Worcestershire sauce in a heavy skillet. Bring to a simmer. Drop in the meatballs. Cover tightly and simmer 50 minutes or place in a baking dish and bake 1 hour at 350°.
Place 1 cup milk in a glass jar or crock (nothing metal) and allow to stand at room temperature for 24 hours. Stir in 1 cup flour. (To speed process, cover jar with cheese cloth and place outside for several hours to expose dough to the wild yeast cells floating in the winds.) Leave uncovered in a warm place (80° is ideal) for two to five days, depending on how long it takes to bubble and sour. (A good place is near the pilot light on a gas range or in other slightly warm place; do not place it too close to the pilot light, however, because too much heat will kill the yeast.) If it starts to dry out, stir in enough tepid water to bring it back to the original consistency. Once it has a good sour aroma and is full of bubbles, it is ready to use. Try to maintain about 1 1/2 cups starter.
Warm the milk to lukewarm with the butter. In large bowl, mix flour, yolks and vanilla. Crumble yeast cakes and 3 tablespoons sugar until melted. Add to flour and egg mixture and salt. Add milk and butter mixture and mix well. Cover tightly and place in refrigerator overnight. Next day, chop 6 cups of nuts and divide into 6 equal portions. Beat egg whites and slowly add 1 1/2 cups sugar. Divide into 6 equal balls. Roll out one ball of dough very thin. Spread one portion of egg whites over dough and one cup nuts over egg whites and roll dough like a cinnamon roll. Repeat process for remaining dough. Place 2 rolls on a cookie sheet. Bake at 350° for 25 to 30 minutes or until brown. Freezes well, also.
Mix cornmeal mix, buttermilk, eggs and sour cream together and bake according to package directions. Remove from oven and sit aside to cool.
Cook noodles according to directions. Saute onions and margarine. Add soups, mushrooms, milk and parsley. In 9 x 13-inch pan, lay 1/3 noodles, cottage cheese, 1/3 noodles, chicken, 1/2 soup mixture, Cheddar cheese, 1/3 noodles, 1/2 soup mixture and Mozzarella cheese. Sprinkle with Parmesan cheese. Bake at 350° for 45 minutes or microwave 12 minutes at 80% power. Let cool before serving.
Cook cake as directed in cake pan. Break cake up with fingers when cool. First, layer into bottom of punch bowl. Then put half of other ingredients on top of cake, except Cool Whip. Repeat with other layers. Then put Cool Whip on top. Save some of pineapple and cherry filling for top to decorate.
Cover with foil; bake at 350° for 1 hour. Uncover; bake at 425° for 15 minutes.
Put apples in a large bowl. Combine remaining ingredients in a smaller bowl then pour over apples, tossing to coat well. Put in a 9 inch pie crust, dot with butter, adjust top crust and bake. 450° for 15 minutes and then 350° for 45 minutes.
Mix all the items together in top of double boiler over boiling water and continue beating with rotary beater for about 7 minutes or until the frosting thickens and holds its shape when it is dropped from a beater. Remove immediately from boiling water. Add vanilla and continue beating until frosting is stiff enough to spread.
Arrange asparagus in shallow, buttered baking dish. Cover with turkey slices. Combine soup, cheese and sherry in saucepan. Heat until cheese melts. Pour over turkey and broil until well browned. Serve immediately. Serves 4.
Drain pineapple, reserving juice. Combine the soy sauce and 2 tablespoons of cornstarch. Toss with meat until all pieces are coated. Brown in hot oil; remove from skillet. Drain excess fat. Blend vinegar and cornstarch in skillet. Add sugar, catsup and reserved juice. Cook, stirring constantly, until thickened. Add meat. Cover and simmer 40 minutes. Add pineapple and green pepper; continue cooking 10 minutes. Serve over rice. Makes 4 to 6 servings.
Place fruit cocktail and mandarin oranges in a large bowl; pour dry jello over top and mix until fruit is coated. Fold Cool Whip and cottage cheese into fruit mixture until thoroughly blended. Refrigerate until it is set.
Mix first 4 ingredients. Cook until thick. Add vanilla and coconut, reserving part of coconut to sprinkle onto meringue. Pour into pie shell. Beat egg whites until stiff. Add sugar to sweeten (about 3 teaspoons). Spread over pie. Sprinkle remaining coconut over pie. Brown in moderate oven.
Brown hamburger meat and onions in hot fat. Add seasoning, tomatoes and beans. Cook over low heat for 20 to 30 minutes.
Arrange broccoli in baking dish. Top with chicken. Blend remaining ingredients together; pour over all. Sprinkle top with Cheddar cheese and bread crumbs. bake at 350° for 1/2 hour or until hot. May be made ahead and frozen. Serves 6 to 8.
In heavy saucepan or top of a double boiler, combine eggs, sugars, cream and salt. Cook over low heat, stirring constantly, until mixture coats a spoon. Cool. Add milk and vanilla. Refrigerate for several hours. In a skillet, melt butter. Add pecans and saute on medium heat, stirring constantly, being careful not to burn them. Cool. Pour egg mixture into the cylinder of an ice cream freezer; add pecans, stirring slightly to distribute. Freeze according to manufacturer's directions. When frozen, pack ice cream in airtight containers and store in freezer. Yields 2 quarts.
Bake crushed Lorna Doones and 1 stick oleo in 9 x 13-inch dish at 350° for 15 minutes. Cool.
Alternate sirloin pieces, green pepper pieces, mushroom pieces and zucchini pieces on each of 4 metal skewers. Sprinkle Worcestershire sauce, salt and pepper over prepared skewers. Grill kabobs 5 to 6 inches from medium coals for approximately 10 minutes on each side.
Cream butter and sugar. Add eggs, one at a time. Add small amount of flour and soda. Add sour cream. Bake at 300° for 45 minutes to 1 hour.
Sift dry ingredients into bowl. Add egg, milk, shortening, corn and chili. Beat well. Bake in greased 8-inch square pan in hot 425° oven for 20 to 25 minutes.
Cream together sugar and butter until light and fluffy. Add eggs, one at a time. Beat well after each addition. Add skim milk. Mix together flour, salt, nutmeg and mace. Mix into the creamed mixture. Chill on lightly floured surface, roll out half of the dough to 16 x 10-inch rectangle. Cut into 2 inch squares. Repeat with rest of dough. Deep fry in vegetable oil until golden brown on each side. Dust with powdered sugar. Yield: 65 cookies. Carbohydrate 5 g, protein 0 g, fat 6 g, calories 74. One cookie = 1/2 fruit exchange, 1 fat exchange.
Combine cereal, nuts, raisins and baking powder. Stir in sweetener. Mix milk, egg whites and oil. Then blend with other ingredients. Line muffin tins with paper baking cups, then batter. Store in plastic bag in refrigerator. Makes 12.
Drain first 4 ingredients and combine with bell pepper and onion (optional). Marinate overnight or longer in:
Wash apples; pat dry. Pack center of each apple with about 1 tablespoon peanut butter or cheese. Wrap tightly in plastic wrap. Chill for 30 minutes or until filling is set.
Peel all fruits and cut up in 1/2-inch pieces. Add the 3 juices. Chill and serve. Serves 6.
In a large bowl add all ingredients except milk. Beat with electric mixer until smooth and then beat some more! While you are beating, slowly add the milk. Add 1 more cup of milk if it doesn't get too thin. Bake in loaf pan at 350° for 1 hour. With less milk this recipe makes delicious meat balls.
Preheat oven to 350°. Bake at 325° for glass baking dish. In medium bowl, combine flour and sugar. Cut in butter until mixture resembles corn meal. Press firmly in bottom of 13 x 9-inch baking pan. Bake 15 minutes. In medium bowl, beat condensed milk, egg and vanilla with a beater until light and fluffy. Stir in brickle bits and chopped nuts. Spread milk mixture evenly on pie crust. Bake 25 minutes more or until golden brown. Cool. Chill thoroughly before cutting. Cut into bars. Store in covered container in refrigerator.
Add each ingredient as listed in layer form. Do not mix. Use a 9 x 13-inch pan. Bake at 325° for 1 hour.
Thaw fish slightly and cut into bite size pieces. Combine all ingredients into a 2 quart casserole dish. Stir to break up tomatoes. Cover and bake at 375° 1 3/4 hours or until fish and rice are tender. Stir once after 45 minutes.
Combine all ingredients except chicken and bring to a boil to make marinade. Marinate wings for 4 hours. Place wings in 2 (9 x 13-inch) cake pans and pour sauce over wings. Cook at 350° for 45 minutes to 1 hour. Turn once during cooking.
Dredge pheasant quarters in flour seasoned with salt and pepper. Heat oil in large, heavy skillet or Dutch oven and brown. Remove bird from pan. Add more oil, if necessary, and brown vegetables on all sides. Add wine and return pheasant to pan. Add salt and pepper to taste. Cover pan. Lower heat and simmer until the leg meat is tender, about 30 minutes. Turn meat once during cooking. Add more liquid, if necessary. Each pheasant serves 2.
Over low heat, mix all ingredients until cheese melts. Serve immediately over hot fettucini or spaghetti.