HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat first 2 ingredients until they boil. Remove from heat. Add gelatin and stir until dissolved. Add cold water and stir. Put in pan and refrigerate.
Mix all ingredients together. Put in a shallow baking dish. Cook 25 to 30 minutes at 350°, until golden brown on top. Serve with a loaf of sliced baguette bread (toasted or plain).
Dissolve yeast in water. Stir in sugar, liquid nonfat milk, butter and salt. Stir in 3 1/4 cups flour. Knead on floured board until smooth and elastic. Work in additional flour, about 8 minutes. Place in buttered bowl; brush with butter. Cover and let rise in warm place until doubled. Punch down.
Hard-boil eggs. Peel eggs; slice in half lengthways. Scoop out yellow yolks with spoon and put in mixing bowl. Put white egg half in fancy deviled egg dish. Add mustard and mayonnaise (to personal taste), approximately 1 large tablespoon of mustard (the spicier the mustard, the spicier the egg) and 1 large tablespoon of mayonnaise, into mixing bowl with egg yolks. Mix yolks, mayonnaise and mustard together. Fill white egg centers with yellow yolk mixture. Garnish each egg with a dash of paprika.
Boil potatoes in jackets about 1 hour or until soft when pricked with a fork. Peel and place in a large bowl of mixer or large bowl. Mix with sugar, eggs, oleo, milk, salt, vanilla and cinnamon. Beat until smooth. Strings will cling to beaters. Pour into baking dish and bake at 375° for 20 minutes. Remove from oven and add topping.
Dissolve yeast in warm water. Add shortening, salt, sugar and 1/2 the flour. Beat until smooth. Add remaining flour and knead (you can do this in the bowl). Let rise in warm place until double (about an hour). Knead and let rest for 10 minutes. Put in bread pan and let rise again. Bake at 450° for 10 minutes, then lower heat to 325° for 25 minutes or until brown.
Brown ground round and ground sausage in large saucepan. Drain well. Return to medium heat and add seasonings, blending well into meats. Add tomato paste and water and stir well until sauce has thoroughly coated meat mixture. Add tomato sauce and blend well. Cover and simmer for 20 to 30 minutes, until thickened.
Drain the first 6 ingredients and reserve 1 cup of juice. Melt butter and add brown sugar, flour and the cup of juice. Cook until smooth. Place fruit in baking dish and pour liquid over fruit. Leave in refrigerator overnight. Bake at 350° until bubbly.
Cut bacon into small pieces. Brown hamburger, bacon and onions. Bacon will be soft. Do not drain. Add the rest of the ingredients in large pan or crock-pot. Bake at 350° for 1 hour or crock-pot on low overnight or 4 to 5 hours. For best results, use crock-pot.
In pan, saute onion and garlic with butter until tender. Stir in flour, salt and pepper; cook until blended. Gradually add milk; stir constantly until thick and smooth. Stir in sherry and crabmeat.
Dip chicken in eggs and roll in crumbs. Saute in butter. In crock-pot, arrange eggplant, then chicken. Pour on sauce. Cook 6 to 8 hours on low. Add cheeses and cook 15 minutes more.
Simmer everything except half and half for 20 minutes. Then place in blender and puree. Add half and half; heat, but do not boil. Serve with sour cream and croutons on top.
Mix all ingredients and let stand in refrigerator to blend the flavors. Serve with snack crackers and chips.
Preheat oven to 400 degrees. Press garlic over meaty sides of ribs. Sprinkle with lemon pepper. Pour tomato juice over ribs; cover and bake for 1 hour. Remove from tomato juice and discard juice. Blend together ketchup, brown sugar, vinegar, worcestershire and chili powder. Bring to boil over medium head; reduce heat and simmer 10 minutes. Stir occasionally. Place precooked ribs on heated grill, meaty side up. Brush with BBQ sauce mixture made from ketchup mixture. Cover and grill 5 minutes. Serves 6.
Mix first 3 ingredients and cook until honey-colored. Remove from heat and stir in soda. Pour on well-buttered pan.
Dissolve jello and hot water and cool to congeal. Mix together cottage cheese, nuts, cherries, pineapple and cream. Sometimes I add 2 drops red food coloring to a dainty pink color. Pour into mold.
Layer potatoes, onion, green pepper and hamburger with cheese between each layer. Top with cream of mushroom soup. Cover with tin foil. Bake at 350° about 30 minutes or until potatoes are done.
Brown ground beef, seasoned with salt and pepper. Drain off grease. Add soup and cheese. Heat until cheese is melted and stirred in good.
Mash cooked potatoes with milk and butter. Add 1 can Durkee French fried onion rings. Mix together. Put in dish. Place grated cheese on top. Bake at 350° until cheese melts.
Preheat oven to 375 degrees. In a large mixing bowl, combine yeast packet (from hot roll mix) with water. Add potato flakes, egg and soft butter. Gradually stir in flour mixture; blend well. Cover. Let rise in a warm place until light and doubled in size (about 45 minutes). Grease muffin cups. Shape dough into small balls; place in muffin cups. Let rise about 45 minutes or until light and doubled in size. Bake at 375 degrees for 12 to 15 minutes or until golden brown. Brush with melted butter if desired. Yield: 18 rolls.
Heat oven to 400°. Line 12 medium muffin cups with paper baking cups. Combine oats, flour, cinnamon, baking powder and baking soda. Add applesauce, milk, brown sugar, oil and egg white. Mix just until dry ingredients are moistened. Fill muffin cups almost full. Combine remaining ingredients and sprinkle evenly over batter. Bake 20 to 22 minutes or until deep golden brown.
Heat oven to 300°. Beat butter and confectioners sugar until light and fluffy. Blend in flour. Press mixture onto bottom and up sides of a 12-inch round pizza pan. Bake 20 to 25 minutes or until lightly browned. Cool completely.
Preheat oven to 400°. Grease or use paper liners in small 1 1/2-inch muffin pans.
Soak beans overnight. Add roast and remaining ingredients. Cover and simmer 6 hours or until done. Remove roast and strip the fat off, then cut into bite size pieces. Put back into beans and simmer until thick. Serve buffet style with bowl of the following: Fritos, shredded lettuce, chopped tomatoes, chopped green onions, chopped avocado, picante sauce, sour cream, black olives and chopped jalapenos. Stack as desired, starting with Fritos and beans.
Soften yeast in water for 10 minutes, then add 4 cups flour. Let set 1 hour. Add 6 cups flour, potatoes, sugar, Crisco and eggs. Mix well and let rise for 2 hours; punch down. Drop by teaspoon or make a small ball. Let rise until double. Bake at 350° for 25 minutes.
Mix together sugars, flour, eggs, butter and vanilla. Add chocolate chips and pecans. Pour into pie shell. Bake at 325° for 50 to 60 minutes. Serve warm with whipped cream.
Combine all ingredients except pecans. Mix well. Shape into a ball. Chill 1 hour. Roll in pecans.
Mix sugar, salt and cocoa together. Add eggs and mix well. Stir in vanilla, milk, margarine, coconut and nuts. Pour into 2 unbaked pie shells. Bake at 350° for about 40 minutes or until firm.
Cook noodles. Drain and rinse with cold water until noodles cool. Add remaining ingredients to noodles. Mix and chill for at least 1 hour.
Preheat oven to 375°. Boil macaroni. Mix eggs, milk, butter and most of the cheese and macaroni. Place in a pan and sprinkle some of the Cheddar cheese over the top, then sprinkle a little paprika on top for color. Bake for 20 minutes or until the cheese is melted.
Empty into a bowl the lemon jello and add the very hot water. Stir in the sugar, salt, vinegar and chili powder. Cool. Meanwhile, prepare the vegetables. When the gelatin mixture is slightly thickened, add the vegetables and fruit. Blend thoroughly. Refrigerate for 3 to 4 hours. To unmold, hold in hot water for a few seconds and turn on a chef plate. Arrange salad greens around mold.
Cook and bone fryer. In bottom of 1-quart casserole baking dish, add mixture of melted margarine and, 1 1/2 cups stuffing mix and some of the chicken broth. Mix together cream of chicken soup, cream of celery soup and 1 cup of stuffing. Add boned chicken and place in baking dish. Put about 1 cup of stuffing on top. Bake 20 minutes in oven at 350°.
Mix all ingredients together. With a spoon, drop in heated oil (lard) and fry (deep fry). Sprinkle with powdered sugar.
Melt butter and pour enough into 9 x 5-inch loaf pan to coat bottom. In large bowl, mix flour, sugar and beer. Spoon dough into loaf pan. Pour remaining butter over the top. Bake in preheated 350° oven until bread is a light golden color (50 to 60 minutes). Let stand 10 minutes before cutting with a serrated knife.
Cream together sugar, shortening and eggs. Mix with dry ingredients. Roll in wax paper into 1 1/2-inch log. Place in freezer until ready to bake.
Mix pecans, sugar and just enough milk to make it stick together. Put a teaspoonful on each cracker. Bake at 375° on ungreased cookie sheet about 10 minutes or until a light brown.
Put first 3 ingredients in 2-quart baking dish. Sprinkle dry cake mix over the top. Dot with margarine. Bake at 350° for 50 minutes. Serve with whipped cream or ice cream.
Wash, peel and slice eggplants into 1/4-inch slices. Mix egg and milk and set aside. Mix all other ingredients. Dip slices of eggplant into egg mixture, then into crumb mixture. Lay flat on a greased cookie sheet and bake at 350° for 20 minutes. Turn once. Spoon a little sauce on the bottom of a large casserole dish. Layer slices of eggplant, sauce and grated Mozzarella. On top layer, sprinkle more sauce, Mozzarella and grated Romano cheese. Bake in a 350° oven for 30 or 40 minutes until bubbly.
Boil shrimp in plain water until tender, 3 to 5 minutes. Do not overcook. Cool and peel. Combine salad dressing, parsley and vinegar. Pour over shrimp; cover and refrigerate 6 to 12 hours. Drain and serve with toothpicks. Makes 10 to 12 appetizers.
Mix yeast with water and stir to dissolve. Add remaining ingredients and mix well. Place in refrigerator in covered dish until needed. Bake in moderate oven until golden brown. Good.
Sift all dry ingredients together. Beat the vegetable oil, water and pumpkin. Add dry ingredients. Add nuts and mix well. Bake in 2 loaf pans at 350° for 1 hour.
Adjust all ingredients to suit taste. Mix all ingredients and marinate at least 3 days or more to fully develop flavor. When ready to serve, drain and serve with big corn chips. Makes 2 quarts. This is good cold.
Drain all the beans. Prepare Spicy Herb Dressing. Place remaining ingredients except lettuce in a large bowl. Toss with dressing. Cover and refrigerate at least 4 hours. Drain salad, reserving dressing. Serve in lettuce lined bowl.
Slice the chicken in thin strips. Combine with the fettucine. Reserve 1/3 of the marinade for later use and pour the rest over the chicken and fettucine. Toss and chill overnight for the flavors to blend.
Put all ingredients except brandy in a large saucepan. Cook slowly 1 1/2 hours, stirring frequently. Stir in brandy and pack into 4 hot, sterile quart jars. Seal. A quart makes 1 1/2 nine-inch pies.
Mix margarine, dry onion and milk. Add melted Velveeta cheese. Stir. Sprinkle on garlic salt and hot pepper. Serve hot as a cheese dip or cold as a spread.
Mix lime juice and honey together and pour equal quantities into 2 glasses. Peel cucumber and remove seeds. Chop and put into a blender until smooth. Add ice cubes and blend until mushy. Pour equal quantities into the two glasses and mix.
Crumble and cook ground beef; drain. Lay flat in a baking dish. Then cover meat with slices of cheese; then pour soup on top of cheese. Then lay Tater Tots on top and bake at 375° to 425°, depending on your oven for about 30 to 45 minutes.
Beat at medium speed for 2 minutes. Pour into 3 round greased and floured cake pans. Bake at 350° for 20 to 25 minutes.
In 10-inch skillet over medium-high heat, in hot oil, cook chicken 10 minutes or until browned on both sides. Remove; set aside. Pour off fat.
Mix first 5 ingredients together and pour into a graham cracker crust. Boil 1 cup water, 1 cup sugar, 3 tablespoons cornstarch and Karo syrup until thick and clear, stirring constantly. Add box of jello. Refrigerate until chilled. Add peaches and pour on top of filled pie.
Cook in double boiler until thick and then cool. Mix in 1 cup of whipping cream or Cool Whip.
Boil chicken until tender and tear into bite size pieces. Cook and drain broccoli. Combine all ingredients together and stir until mixed. Pour into 2-quart greased casserole pan. Top with more shredded cheese. Cover and cook at 350° for 30 or 40 minutes. Serve hot.
Combine first three ingredients. Garnish with orange slices and strawberries. Serve over ice. Contains 11 calories per 8 ounce glass.
Soften gelatin in cold water. Dissolve over hot water. Combine softened cheese,	sugar,	almond	extract and salt, blending until smooth. Gradually add milk and gelatin. Chill mixture until partly set. Fold in whipped cream. Pour into a 1 quart ring mold; chill until firm. Unmold and fill center of ring with	fresh strawberries, slightly sweetened if desired.
Beat egg whites and set aside. Sift flour and sugar. Add oil, pineapple and egg yolks; mix. Add cinnamon, hot water and nuts. Fold in egg whites. Bake 70 minutes at 325° to 350°.
Combine all ingredients, except catsup, in large mixing bowl. Pat mixture evenly into 1 1/2-quart utility dish, or micro loaf pan. Cook on Full power for six minutes. Turn dish halfway through cooking time unless you have a turntable. Drizzle catsup over top of loaf, cook on Full power for five minutes more. If more than 1 pound of meat is used, cook for 2 to 4 minutes more. Let stand 3 to 5 minutes, easier to cut and remove.
Cut up almonds in bars. Melt the bars in a double boiler with the marshmallows and milk. Cool in refrigerator. Fold in chopped almonds and whipped cream. Pour in baked pie shell. Keep refrigerated.
Grease a 9 or 10-inch pie plate and put in the cranberries, 1/2 cup sugar and the nuts. Mix the eggs, flour, cup of sugar and oil all together and then pour over the cranberry mixture that is in the pie tins. Bake at 320° for 50 to 60 minutes.
Melt butter in 10-inch baking dish. Mix flour, sugar and baking powder; add milk and mix. Spoon over melted butter.
Combine eggs, sugar and oil in a large mixing bowl with electric mixer. Mix well. Gradually beat in flour, soda, salt and cinnamon. Stir in carrots, nuts, pineapple and vanilla. Pour batter into a greased and floured 10-inch tube pan. Bake at 350° for 1 hour and 15 minutes or until inserted toothpick comes out clean. Cool 15 minutes. Remove from pan. May frost with your favorite frosting.
Mix last 6 ingredients. Butter slices (both sides) with mix. Put together and wrap in foil. Heat at 400° for 10 minutes.
Bring all ingredients to a boil and simmer 30 minutes. Strain to desired consistency and pack in hot jars; process 30 to 40 minutes in a hot water bath.
Prepare whipped topping with 1 cup of milk; add 1 3/4 cups milk and pie filling. Blend, then beat at high speed for 2 minutes. Spoon into pie shell. Chill 4 hours.
Mix sugar eggs, oleo and milk together. Add 5 slices of bread (cubed) and pineapple tidbits. Bake 1 hour at 350. Serve warm. Good with ham or pork.
Peel eggs, cut in half and remove yolks. Mash yolks with a fork; add rest of ingredients and mix thoroughly. Fill the cut egg halves with the mixture.
Heat the milk just enough to get the chill out. Melt 2 Junket tablets in 2 or 3 tablespoons warm water. Stir in milk for about 2 minutes. Cover with lid and a large towel or warm cloth for 2 hours. Pour into a cheesecloth and let all the water drain. When cheese settles in bottom of bag, shape smoothly with your hands (cupping the hands) making sure all the water drains out. Sprinkle with salt.
Mix, then beat with rotary beater until fluffy. Enough for 2 layers.
In a small shallow bowl, combine flour, salt and pepper. Dredge pork chops in mixture. Heat oil in large skillet. Cook pork chops 10 minutes on each side. Place in a single layer in a 13 x 9 x 2-inch baking dish. Combine soup, broth, ginger, rosemary and 1/2 cup sour cream. Pour over chops. Sprinkle with half of the onion rings. Cover and bake at 350° for 1 1/2 hours. Stir remaining sour cream into sauce. Top chops with remaining onions. Return to oven, uncovered, for 10 minutes. Makes 6 servings. Good!
Place asparagus, cheese and crackers in casserole dish. Pour milk and eggs over ingredients. Salt, pepper and melted butter added to top. Bake in moderate oven 45 to 50 minutes.
Mix in order given. Shape in balls on ungreased cookie sheet. Flatten with fork or glass dipped in sugar. Bake at 350° for 10 to 12 minutes. Makes a lot.
In saucepan, stir together cornmeal and cold water. Slowly whisk in boiling water. Bring to boil and stir over medium heat for 10 minutes or until thick. Stir in corn and wheat germ. Spread mixture in greased 10 x 10-inch or 9 x 13-inch casserole evenly over the bottom. Refrigerate.
Mix all ingredients well. Place in jar with tight lid. Place one heaping teaspoon or to taste. Add hot water. Stir well. Relax and enjoy.
Dissolve jello in boiling water. Drain fruit and add juice to jello (no more than 2 cups). Let partially set, then add fruit. Return to refrigerator to completely jell.
In skillet, brown beef and onions; drain off fat. (If you use electric skillet, cook at 350°.) Stir in soup, enchilada sauce, milk and chilies. Reduce to 220°. Cover and cook 20 minutes, stirring occasionally. In a small skillet, dip the tortillas in a little hot oil until limp; drain. Reserve 1/2 cup cheese. Place on each tortilla; sprinkle with olives. Roll up each tortilla. Place in sauce and cover until heated through, about 5 minutes. Sprinkle with cheese and cook until cheese is melted.
Place first 4 ingredients in a blender. Pour into a cruet; mix in onion.
In large skillet, brown beef; drain, add barbecue sauce, brown sugar and onions. Separate biscuits. Place each biscuit in an ungreased muffin cup, pressing dough up sides to edge of cup. Spoon meat into cups . Bake at 400° for 10 to 15 minutes until brown. Sprinkle with cheese.
Mix ingredients by hand and form balls. Chill. With toothpicks, dip balls in mixture made with 6 ounces semi-sweet chocolate and 1/4 square of household paraffin wax melted in double boiler. After dipping balls, place on wax paper to dry. If finger print shows, not enough wax.
Put bread on cookie sheet. Put butter on the bread. Put cinnamon sugar on the bread. Broil for 1 minute. Serve.
Cook ground beef and Italian sausage along with the onion until browned, then drain off fat. Add rest of the ingredients. Begin making the sauce the night before and then refrigerate or make early in the day before serving it. Simmer on low, adding water or more tomato sauce as needed, so that it does not burn. Serve over pasta. Serves 6.
Combine cream cheese and margarine. Add milk and vanilla. Gradually add sugar until frosting reaches spreading consistency.
Heat oil in skillet. Add chicken and cook until browned. Remove chicken. Add soup, water, paprika and pepper. Heat to a boil. Stir in rice and broccoli. Top with chicken. Season chicken with additional paprika and pepper. Cover and cook over low heat 5 minutes or until done. Serves 4.
Cook beans as directed. Put all together in casserole. Sprinkle cheese on top. Bake at 350° for 40 to 45 minutes.
Wind 1 strip of bacon around each chicken breast. Line shallow baking dish with beef. Arrange chicken breasts on this. Cover all with mushroom soup and sour cream. Bake at 325° for 1 1/2 hours.
Combine first 3 ingredients. Sift together remaining ingredients. Blend well. Heat fat, 2 inches deep, in deep fat fryer or deep pan to 375° on fat thermometer. Drop potato mixture by spoonfuls into fat. Fry 3 to 5 minutes or until brown.
Beat eggs at high speed for 5 minutes. Gradually beat in sugar, then pumpkin and lemon juice. Sift together the next 5 ingredients and mix in. Spread mixture onto a well-greased and floured cookie sheet. (Optional: Sprinkle with 1 cup chopped nuts.) Bake at 375° for 15 minutes. Cool slightly and place on small towel which has been sprinkled evenly with powdered sugar. Roll and cool. Unroll and spread with Cream Cheese Frosting. Roll and chill completely. Sprinkle with confectioners sugar.
Drain whole artichokes and chop in food processor. Mix remaining ingredients in a bowl and add chopped artichokes. Moisten mixture with mayonnaise. Bake in an oven-safe dish for approximately 20 minutes at 350° until bubbling. Serve with crackers.
In a small mixing bowl, combine all ingredients and stir to blend. Refrigerate until needed for serving.
Place turkey in Dutch oven with garlic. Add water. Cover. Bring to a boil. Reduce heat to low and simmer for 30 minutes. Meanwhile, break off and throw away stems of collards. Wash leaves thoroughly. Slice into small pieces. Add collards, onion, celery, green peppers, sugar, oil, salt and pepper. Cook 30 to 60 minutes. Simmer until done.
Chop tomatoes, onion, red pepper and green pepper; combine. Add salt and sugar. Cook until mixture begins to thicken and add mustard seed, cinnamon, allspice and vinegar. Continue cooking until mixture becomes like a thick sauce. Pour into sterilized jars and seal.
Blend cornstarch with 3 tablespoons pineapple juice drained from canned pineapple. Add remaining juice and pineapple; heat until thickened. Layer banana slices, peach slices, blueberries and strawberries, leaving some strawberries and blueberries for garnish. Pour thickened pineapple over fruit; garnish with reserved fruit and, if used, nuts. Serve cold. Makes 8 servings.
Mix cocoa and sugar together. Cream part of the cocoa and sugar mixture with butter. Blend in vanilla and half the milk. Add remaining cocoa-sugar mixture and blend well. Add remaining milk and beat to desired spreading consistency. Additional milk may be added.
Combine sugar and butter. Beat eggs, vanilla, pumpkin, grated lemon peel and lemon juice. Sift dry ingredients together. Add walnuts. Beat all together. Drop by spoon onto cookie sheet. Bake at 350° for about 8 to 10 minutes.
Beat cream cheese and sugar until fluffy. Beat Dream Whip and milk until fluffy. Mix together until fluffy. Divide into pie shells. Divide can of blueberry pie filling over both pies. Leave in refrigerator overnight.
Beat all the ingredients together, except nuts, for 4 minutes. Add 1 cup nuts. Grease and flour Bundt or tube pan. Bake for 55 minutes at 350°.
Combine cornstarch and sugar. Beat eggs and add cornstarch, sugar, salt, oleo and milk. Stir corn into mixture. Bake in 350° oven for 45 to 50 minutes.
Combine the beef, onion and garlic in a skillet and sear until the meat is lightly browned. Transfer this mixture to a large pot; add the remaining ingredients and bring to a boil. Reduce the heat and simmer for one hour. When done, transfer the chili to a bowl and place it in the refrigerator. When the fat has congealed on top, remove with spoon. Reheat the chili and serve.
Mix the first 4 ingredients and cook and stir to a rolling boil; lower heat. Keep stirring while mixture boils slowly (3 minutes). Take off heat. Stir in peanuts. Heat until candy starts to thicken. Drop from teaspoon on wax paper.
Preheat oven to 400°. Grease a shallow (2-quart) baking dish. Place chicken and vegetables into baking dish. Stir together chicken broth, soup, pepper and salt. Pour over chicken mixture. Combine flour, milk and margarine. Stir until smooth. Pour over mixture in baking dish. Bake for 40 to 50 minutes or until lightly browned. Let cool 10 minutes before serving.
Fill a large Dutch oven halfway with water. Add 1/4 cup Old Bay seasoning. Bring to a boil Add potatoes; return to a boil and cook 10 minutes. Add sausage and corn; resume boil and cook 10 minutes or until potatoes are tender. Add shrimp; cook 3 to 5 minutes or until they turn pink. Remove with slotted spoon. Serve with more Old Bay and cocktail sauce. Yields 12 servings.
Arrange apple slices in a 9 x 13-inch baking dish. Combine honey, vinegar, salt and cinnamon in a small bowl. Drizzle over apples. Bake at 325° for 10 to 12 minutes or until tender. Yields 8 servings.