HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve Jell-O and sugar in water; chill. Fold in rest of ingredients and blend well. Chill until firm.
Place sugar, water and Karo in saucepan. Boil until mixture spins a thread. Stir and watch (it will boil over). Beat egg whites until stiff (beat with electric mixer). Add syrup in small stream and beat on high speed until it stands in peaks. Add sifted powdered sugar.
About 50 minutes before serving, let scallops stand in oil and garlic for 30 minutes. Preheat broiler 10 minutes. Meanwhile, sprinkle tomato halves with pepper and 1/2 teaspoon salt. In shallow roasting pan, arrange with scallops. Over scallops pour margarine, 1/2 teaspoon salt, lemon juice and 1/8 teaspoon pepper. Broil about 10 minutes, turning once. Serve garnished with lemon twists and parsley.
In a heavy, iron skillet, melt butter. Mix all other ingredients, adding beaten eggs last. Pour into hot pan with butter; stir until heated.
Dissolve gelatin in boiling water; stir in fruit. Pour half of this mixture into a 9 x 9-inch or 6 x 10-inch pan. Chill until set. Keep the rest of the gelatin at room temperature. Cover set gelatin with sour cream, then with the rest of gelatin. Chill until set.
Clean, cook and chop spinach. Squeeze out excess moisture. Cook the onion in ghee or butter for one minute. Add the cooked spinach and stir to mix. Warm it through. Mix the yogurt, garlic and cinnamon in a bowl; add the spinach and onion. Stir everything together. Taste and adjust seasoning. Serve cold.
Melt butter in large soup pot and add flour, stirring to dissolve (but not too brown). Add water and cook until thick. Add oysters and all seasonings and simmer about 20 minutes. Add whipping cream, green onions, parsley and artichoke hearts and cook an additional 10 to 15 minutes. Add wine, if desired, and salt and pepper to taste. Serve at once.
Sift together flour, sugar, salt and cinnamon. Cut in butter and then add baking powder, egg and milk. Save 1/4 cup of mixture. After butter is cut in, sprinkle this over top of cake. Bake at 375° for 25 to 30 minutes.
Prepare vegetables. Fry bacon until crispy; drain. Crumble over vegetables; add cheese. Mix Miracle Whip and sugar. Pour over salad. Stir until pieces of vegetables are well coated.
Combine first 4 ingredients in a saucepan; bring to a boil. Reduce heat and simmer 30 minutes. Remove spices. Add pineapple juice, orange juice and lemon juice; chill. Just before serving, stir in ginger ale. Serve over ice. Yields 3 1/4 quarts.
In large serving bowl, place lettuce, cucumber, tomatoes, green pepper, scallions, olives and cheese. Combine olive oil, lemon juice, oregano, salt, pepper and garlic and beat with a fork until well blended. Pour over salad and mix well. Serves 6 to 8.
Mix margarine, sugar and dates. Cook over low heat until thickened, about 5 minutes. Remove from heat. Add pecans and Rice Krispies. Shape into small balls and roll in powdered sugar.
Mix cream cheese and sugar together. Fold in Cool Whip and remaining ingredients. Takes several hours for ingredients to freeze firmly.
Saute onion, garlic and cayenne in margarine over medium heat. Add soup, cream cheese and milk. Cook and stir until blended. Add corn and crab meat; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in sugar.
Mix jello and hot water. Add frozen strawberries, crushed pineapple (drained) and diced bananas. Pour half of mixture in a 9 x 13-inch dish and let set in refrigerator until firm. Cover with layer of sour cream, then pour the other 1/2 mixture on top of sour cream. Refrigerate. Better if made a day ahead.
Boil vermicelli. Mix flaked and drained salmon with sauce and stir thoroughly. Mix remaining ingredients. Place in medium baking dish in layers with vermicelli. Bake for 20 minutes at 350°. Uncork a bottle of Grey Riesling and savor with the casserole.
Cook bacon and onion in butter 5 minutes. Put ingredients in a pie crust. Bake 10 minutes at 450°. Reduce to 325° for 20 minutes or until firm.
Cut cabbage in 6 slices and cook about 10 minutes or until tender, but crisp. Put into 2-quart greased casserole. Saute sugar, onion and green pepper in melted butter. Add tomatoes, salt and pepper. Pour mixture over cabbage and sprinkle with cheese. Bake at 350° until heated through. Makes 8 servings.
Boil chicken breasts in salted water for 35 minutes. Tear off bones and cut in small pieces. Add soup and sour cream. Place in buttered casserole and top with 1 cup Town House cracker crumbs. Melt 1 stick margarine and pour over the top. Sprinkle liberally with poppy seed. Bake 10 to 12 minutes at 350°.
Combine ingredients and cook together until bubbly. Pour over 1/2 pound spaghetti noodles.
In a nonstick skillet, add the canola oil and brown onions, celery and green peppers. Dissolve tomato soup in water; set aside. Transfer entire skillet mixture to saucepan; add remaining ingredients and mix well. Simmer approximately 1 hour until tender.
Mix butter, corn syrup, peanut butter, salt and vanilla. Sift in powdered sugar gradually. Knead until well blended. Add nuts gradually, pressing and kneading into candy. Press out into 1/2-inch thick square. Cut into pieces. Makes about 2 pounds.
Put all ingredients into blender; blend well. Bring to full boil, then simmer for 30 minutes or until as thick as you like.
Preheat oven to 325°. Mix flour, chopped nuts and butter. Spread in bottom of 9 x 13-inch pan (have to use your finger). Bake for 20 minutes. Let cool. Mix powdered sugar, Cool Whip and cream cheese. Blend well and spread on cooled crust. Mix puddings and milk. Beat until thick and pour over cream cheese layer. Top with Cool Whip and grated chocolate bar. For best results, refrigerate overnight.
Cream butter and shortening. Gradually add sugar, beating well at medium speed of electric mixer. Add eggs, one at a time, beating after each addition. Combine flour, baking powder, salt and mace. Stir well. Add flour mixture to creamed mixture alternately with milk, beginning and ending with flour. Mix just until blended after each addition. Stir in flavorings. Pour into greased and floured Bundt pan. Bake at 325° for 1 1/2 hours or until tester inserted in center comes out clean. Cool in pan 10 minutes; remove from pan and cool thoroughly on wire rack.
Dissolve jello in 2 cups boiling water. Add partially frozen raspberries; stir until thawed. Stir in applesauce. Pour into 8 x 8-inch dish. Chill until set. Spread sour cream on top.
Sift dry ingredients together. Add parsley. Combine beaten egg, milk and shortening. Add to dry ingredients, stirring only until flour is moistened. Drop by spoonfuls onto stew. Cover closely and cook 15 minutes.
Cook squash, onions and carrots until tender. Drain well. Add salt and butter. Line bottom of casserole dish with cornbread crumbs. Mix vegetables with soup and sour cream. Pour over crumbs in dish. Bake 1/2 hour at 350°. Take out and sprinkle cornbread crumbs on top. Return to oven and brown.
Put the first 3 ingredients in a large bowl. Put in a large saucepan the margarine or butter, milk and sugar. Stir constantly until comes to a boil. Let boil 8 minutes, then pour over mixture in bowl and stir. Drop by spoon onto wax paper.
Boil chicken breasts. Cool on cutting board and chop into cubes. Mix remaining ingredients in large bowl. Refrigerate 2 to 3 hours before serving.
Rinse pinto beans. Remove any stones or old beans. Soak beans in water overnight in refrigerator. Drain; add ham bone to beans and cover with water. Simmer on stove top for 8 hours or cook in slow cooker on low for 15 to 18 hours. Serve over cornbread.
Brown meat with onion and garlic. Drain. Add remaining ingredients and simmer 10 to 15 minutes. Serve over cooked noodles.
Mix all ingredients in a casserole dish. Bake at 350° until rice absorbs liquid. Serve with French bread topped with garlic butter, Italian seasoning, Mozzarella cheese and broiled to melt cheese.
Melt margarine in 1 1/2 quart dish. Mix flour, sugar and milk and pour into melted margarine. Do not stir! Add peaches, do not stir. Bake at 350° for about 45 minutes.
Mix all dry ingredients in skillet; add small amount of milk to get ingredients stirred. Gradually add remaining milk. When gravy begins to thicken, remove from heat and add vanilla flavoring. Spoon over hot biscuits. Children love it!
Break bread in small pieces. Chop celery and onion and brown lightly in butter. Add bread and mix. Chop tomatoes. Add bread mixture to tomatoes and mix. Add sugar and salt and pepper to taste. Place in a 1-quart baking dish and dot with butter. Bake at 375° for 45 minutes.
Combine milk, sugar, egg yolks, butter and vanilla. Stir over medium heat until mixture thickens, about 12 minutes. Remove from heat; add coconut and pecans. Let cool before frosting cake.
In saucepan in enough boiling, salted water to cover, cook potatoes, onions and carrots, covered, 15 to 20 minutes or until fork-tender. Meanwhile, open corned beef. Break it into large chunks. Place in strainer. Rest the strainer on top of saucepan. Cover strainer. Heat about 10 minutes.
Beat eggs slightly and add remaining ingredients (do not overbeat). Divide into 10 greased muffin cups. Bake in a 450° oven for 20 minutes. Decrease temperature to 350° and bake 20 minutes longer.
Bring butter, cocoa, sugar and milk to boil. Add oats, peanut butter and vanilla. Drop by spoonfuls onto cookie sheet.
Put cooked chicken, soup, celery, onion, salt, pepper, almonds, lemon juice and mayonnaise in large bowl and mix well. Put a layer of the mixture into a 3-quart casserole. Add a layer of sliced eggs. Repeat. Cover with crushed potato chips and bake at 400° for 15 minutes.
Brown meat and onions. Cook slowly until done. Add other ingredients. Put in casserole dish. Sprinkle with bread crumbs. Bake at 350° about 30 minutes.
Spread out ham slices and pat dry with paper towels. Spread cream cheese on ham. Place a pickle at one end of ham and roll up. Chill 1/2 hour. Slice into 1/2 to 3/4 inch pieces. Arrange on a serving platter.
Mix chicken and other ingredients together. Line a 2-quart casserole dish with one of the pie crusts. Add fillings. Put the other pie crust on top. Cut slits to let air escape. Dot with butter and bake at 350° for 45 minutes. Take out; put grated cheese on top and return long enough to melt cheese.
Combine first 5 ingredients and blend well with mixer. Add oil a little at a time while beating and blend well. STIR in poppy seeds; don't beat. Makes quite a lot; can half if desired, but keeps well in refrigerator.
Clean and wash wheat; cover with water to top of large pan and cook until soft. Rinse in cold water and drain good. (Shake a few times to remove excess water.) In large bowl, mix wheat, Ricotta, oil, eggs, cheese, salt, pepper and pepperoni; mix well and let stand 2 to 3 hours to blend flavors. Taste to see if you need more salt and pepper.
Beat eggs. Add milk and sugar. Pour over bread. Put pan in cold water and bake in slow oven at 325° about 35 minutes.
Cut steak into serving size pieces. Dredge in flour. Beat with meat mallet. Brown meat in iron skillet in oil. Place browned meat in crock-pot. Add salt, pepper, soup and water. Set on low. Let cook all day while you are at work.
Preheat oven to 400°. Blend flour, cream of tartar, soda and salt; set aside. Cream together shortening, margarine, sugar and eggs. Gradually add flour mixture to creamed mixture. Combine sugar and cinnamon in shallow dish. Shape dough into 1-inch balls and roll in sugar and cinnamon. Place 2 inches apart on ungreased baking sheet. Bake 8 to 10 minutes. These cookies puff up at first, then flatten out.
Bring 7 cups water and sugar to a boil. Steep the tea bags in 2 cups boiling water for 10 minutes. Cool. Mix everything together and add 2 cups brandy. Freeze. Stir occasionally while in freezer. To serve, mix with 7-Up or Sprite.
Mix sugar and canned milk. Cook until soft ball forms. Take off stove; add peanut butter, marshmallow cream and vanilla. Pour into 9 x 13-inch greased butter dish.
Drain water from tuna and flake tuna into mixing bowl. Stir in seasonings, onion and mayonnaise. Season with salt and pepper to taste. Fold in raisins, grapes and toasted almonds. Refrigerate several hours before serving. Serves 4 to 6.
Cook rice according to package directions, omitting salt. Combine all ingredients, except 1/4 cup cheese; mix well. Spoon mixture into a lightly greased 1 1/2-quart casserole. Bake at 350° for 30 minutes. Sprinkle with remaining 1/4 cup cheese and bake an additional 10 minutes. Serves 6 to 8.
Mix pudding as directed. Add Cool Whip. Layer bottom of a 9 x 13-inch pan with graham crackers. Layer with pudding and graham crackers until dish is full. Top layer is graham crackers. Melt frosting and pour over top. Put in refrigerator until firm.
Place all of the ingredients in a microwave dish and stir. Set microwave on High for 5 to 10 minutes, then stir. Set microwave on Low and cook for 1 hour. (Depending upon the microwave, you may need to cook longer, until rice is dry.)
Slice zucchini and tomatoes. Dice small amount of onions and peppers. Layer zucchini, cheese, tomatoes, onions and peppers. Repeat. Sprinkle with oregano. Bake in covered deep Pyrex dish at 350° for 50 minutes.
Bake potatoes until very tender. Cut open and scoop out potato, leaving 1/8-inch in shell. Mix or blend remaining ingredients. Add scooped out potatoes and mix well and spoon back into shell. Sprinkle with paprika and bake at 350° for 15 minutes.
Mix cream cheese, chilies and onion. Spread on seven tortillas. Roll the tortillas. Wrap in wax paper and refrigerate. After chilled, remove wax paper and slice each tortilla roll.
In a bowl, beat the eggs and cream until light and fluffy. Stir in the cheese, ham, green pepper and onion. Pour into a greased 9-inch square baking dish. Bake at 400° for 25 minutes or until golden brown. Makes 4 to 6 servings.
Saute vegetables until tender in margarine. Add mushroom soup and milk and heat thoroughly. Add salt and pepper to taste.
Cut green peppers into halves; remove seeds and membrane. Parboil in water to cover in saucepan for 5 minutes. Saute onion and celery in butter in skillet for 4 to 5 minutes, or until tender. Add ground beef; cook until ground beef is no longer pink, stirring until crumbly. Cook rice, using package directions. Add rice, tomatoes and tomato sauce to ground beef mixture. Cook until thickened, stirring frequently. Spoon into pepper halves. Place in baking dish. Spoon any remaining sauce over peppers. Bake at 350° until peppers are tender. Serves 16.
Mix well the sugar, butter, vanilla and milk; bring to a boil. Beat eggs in mixer real well. When milk mixture comes to a boil, pour slowly over eggs, beating while pouring into pie shell. Sprinkle with nutmeg. Bake at 350° approximately 45 minutes or until crust sets.
Pop popcorn. Heat oven to 200°. Divide corn between 2 (13 x 9 x 2-inch) ungreased baking pans. Heat remaining ingredients except baking soda in saucepan. Stir occasionally, until bubbly around edges. Continue cooking over medium heat for 5 minutes. Remove from heat; stir in soda until foamy. Pour on popped corn, stirring until corn is well coated. Add pecans or peanuts and stir. Bake 1 hour, stirring every 15 minutes. Crunchy, delicious snack!
Preheat oven to 325°. Mix ingredients together. Cook in 3 round pans. Let cool completely. Cut in thin layers, making 6 layers.
Mix washed spinach with sliced fresh strawberries and slivered almonds. When ready to serve, pour on dressing.
Shape biscuits into balls. Mix together sugar, cinnamon and nuts. Roll each ball in melted margarine, then roll in sugar-cinnamon-nut mixture. Arrange balls in bottom of well-greased 8 1/2-inch mold (fluted Bundt pan), leaving about 1/4-inch in between each biscuit. Make a second layer, placing biscuit balls over spaces. Bake at 450° for 15 minutes or until done. Turn out on a plate immediately and decorate with thin powdered sugar frosting and cherries.
Slightly beat egg whites and add seasoning. Coat potatoes. Lay in single layer on cookie sheet sprayed with Pam. Bake at 450° for 30 to 35 minutes.
Cut up the round steak into serving size pieces. Pound the pieces of steak with a meat tenderizing hammer, pounding the steak on both sides.
Mash bananas and add the ingredients. Mix and pour into a bread pan (greased and floured). Bake at 350° for 1 hour.
Toast almonds. Mix vanilla wafers with butter and almonds. Spread 1/2 in dish, then add 1/2 ice cream, softened slightly. Then add 1/2 preserves. Repeat. Can top with whipped cream and more almonds, if desired, but not necessary. Freeze, covered, until ready to serve.
Place butter or margarine in shallow baking pan (15 x 10 x 1-inch). Put pan in oven preheated to 275° until butter melts. Add seasonings to melted butter and mix well. Add cereals, pretzels sticks and nuts. Stir thoroughly until all are coated. Return pan to oven for 45 minutes, stirring every 15 minutes. Remove from oven and spread mixture on brown paper or paper towels to cool. Store in screw-top jars to keep fresh and crisp.
Cook macaroni and rinse. Drain. Add rest of ingredients and mix thoroughly. Serve garnished with salad greens.
Place in a large pan the bread and cheese. Pour over mixture of eggs, milk and salt. Let stand overnight in refrigerator. Cook for 10 minutes at 375°, then 45 minutes at 400°.
Boil sugar, water and syrup until, when dropped in cold water, will be brittle. When syrup quits bubbling, pour slowly over stiffly beaten egg whites. Add salt, 1 cup chopped nuts and vanilla. Drop by teaspoonfuls on greased platter. Put pecan halves on top of each piece.
Mix the ingredients for meatballs together. Shape into meatballs. Bake at 350° for 30 minutes. Remove from oven and drain grease.
Beat eggs, vanilla, buttermilk, sugar and margarine together. Add coconut. Pour into pie shell and bake at 350° for 45 to 50 minutes.
Slice bacon strips into 1/2-inch pieces. Saute in a large skillet until crisp. Set aside on a plate. Squeeze Italian sausage from casing into hot bacon fat and break into small chunks. Saute about 10 minutes over medium-low heat until cooked through. Add garlic and saute briefly. Return bacon to skillet.
Slice apples into baking dish. Add cinnamon and water. Make a crumble mixture of the sugar and flour and place over the apples. Bake at 375° for 1 hour.
Drain potatoes well and mash. Add nutmeg, sugar and butter. Cool. If too thin, add some crushed cornflakes. Form into balls around marshmallows. Dip into beaten egg and roll into crushed cornflakes. Brown in hot fat. They cook instantly, so do not burn. Good cold or hot. Can be frozen and deep fry later.
Melt butter in heavy saucepan over medium heat. Saute onion and curry; blend in flour and seasonings. Cook on low until thick and bubbly, as for white sauce. Remove from heat; stir in broth and milk. Bring to a boil, stirring constantly. Boil 1 minute. Add chicken and lemon juice. Heat, but do not boil. Serves 8.
In a large skillet, cook beef, onion, celery and green pepper until meat is no longer pink and vegetables are tender; drain. In a greased 2 1/2-quart baking dish, combine beef mixture, potatoes with contents of sauce mix, soup and Worcestershire sauce. Stir in the water and milk. Bake, uncovered, at 350° to 375° for 45 to 50 minutes or until potatoes are tender. Yields 6 servings.
Combine the first 6 ingredients in bowl; beat until well mixed. Add 1/4 of the chopped beef and blend. Form into a ball and roll in remaining beef. Chill 1 hour before serving.
Combine sugar, flour and water. Pour batter into baking dish that has been sprayed with nonstick spray coating. Place fresh berries on top, then drizzle melted margarine over the fruit. Bake at 350° for about 30 minutes. Batter rises on top and makes a nice topping for cobbler. Serve warm with ice cream.
Bring water to boil. Add chicken, peeled carrots, whole celery, whole onion, garlic, dill, parsnips, salt and pepper. Simmer 2 hours until chicken falls from bone. Cool. Remove vegetables and chicken from liquid. Pour liquid through strainer to clear broth. (May be done twice.) Place in fridge to solidify fat and skim from top. Carrots, celery and onion may be sliced and added to soup or pureed for creamier mixture. Remove chicken from bone. Cut into pieces and add to broth.
Cook potatoes in boiling water to cover for 10 minutes, or until tender. Drain potatoes, reserving 1 cup liquid (add water to equal 1 cup liquid, if necessary). Set potato water aside. Mash potatoes. Measure 1 cup mashed potatoes; set aside.
Mix all ingredients in a large saucepan. Cook over medium heat, stirring constantly until thick. Pour into baked pie shell. Cool while beating egg whites for meringue. Top with meringue and heat in the oven until golden brown at 325 degrees.
Melt butter; add flour, salt, pepper, paprika and garlic, then add sour cream. Combine mixture and green beans in a casserole dish. Cover with cheese, grated.
Melt chocolate and margarine in saucepan over low heat. Place eggs in a small bowl. Gradually add chocolate mixture to eggs, stirring constantly. Return mixture to saucepan; cook and stir over low heat for about 7 minutes. Cool slightly; add nuts. Fold in marshmallows. Line two 9 x 5 x 3-inch loaf pans with plastic wrap. Press mixture into pans. Refrigerate. When molded, remove from pan and dust with sugar. Cut into 1-inch squares. Candy freezes well. Serve frozen or at room temperature.
Heat oven to 375°. Sift together flour, soda, salt and set aside. Cream butter and peanut butter together and add sugar, brown sugar, egg and vanilla. Add dry ingredients to creamed mixture and roll in small balls. Roll in sugar, place on ungreased cookie sheet. Bake 8 minutes and remove from oven. Place a Hershey's Kiss on each firmly. Return to oven 3 minutes. Makes about 24 to 36 cookies.
Mix all the ingredients. Brown patties on both sides over medium heat, about 15 minutes.
Mix and let cool the strawberry jello, boiling water and sugar. Mix orange juice, pineapple juice, cold water and lemon juice. Add to strawberry ingredients and freeze. Serve with ginger ale and pineapple sherbet.
Preheat oven to 350°. Grease 13 x 9-inch baking pan. Pour apples into pan. Squeeze small amount of lemon juice over apples. Sprinkle generously with cinnamon and sprinkle cake mix over apples. Add more cinnamon and add walnuts on top. Pour melted butter over all. Bake for 1 hour and serve hot, plain or with ice cream of whipped cream.
Mix all ingredients together. Lightly grease bundt or loaf pan. Bake at 350° for 40 to 45 minutes. It makes (1) loaf. Cool completely, remove from pan and drizzle with citrus glaze.
Boil chicken. Separate from bone and cut into small pieces. Mix it with sour cream, mushroom soup and mushrooms. Brown onion with margarine. Mix with dressing mix and water. Combine chicken mixture and dressing. Bake in a 325° oven for about 1 hour or until brown on top.
Preheat oven to 350°. Trim excess fat from meat. Cut meat into 6 serving pieces. In plastic bag, combine half of flour, 1 teaspoon salt and 1/8 teaspoon pepper. Shake meat into flour mixture to coat.
Drain juice off of fruit and add water to make 3 cups liquid. Bring liquid to boil and cook 1 small package vanilla pudding and 1 small package tapioca pudding. Add about 1 teaspoon lemon juice. Add pineapple, oranges and bananas. Chill.
*Three kiwis (sliced and peeled), 1 cup blueberries and 1/2 cup grapes, strawberries or peaches. Or 1 can cherry pie filling.
Combine all of the ingredients in a heavy-duty 6-quart pot over high heat. Simmer 40 to 45 minutes or until potatoes are tender. Skim off the excess fat. Serve hot with plenty of bread. Serves 6.
Mix by hand the eggs and oil. Add oranges and juice. Pour into greased Bundt pan. Bake at 350° for 35 minutes. Take out and let cool.
Mix flour, margarine and cheese well (like pie crust dough) and chill well. Pat out small portion of dough in your hand. Wrap around an olive. Place wrapped olives on a cookie sheet and freeze. Store in freezer bag. To bake, place on cookie sheet 15 to 20 minutes at 425°. Recipe may be doubled easily.