HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve jello in hot juice from pineapple with enough water to equal 1 cup. Whip chilled milk and cream cheese until smooth and creamy; add jello after it is cooled. Add vanilla, sugar and pineapple. Put half of crumbs in bottom of 13 x 9-inch pan. Pour in mixture; cover with rest of crumbs and refrigerate overnight. Any flavor jello may be used but I prefer orange.
Sift together the first 4 ingredients 4 times. Beat the egg. Add dry ingredients. Add fruit cocktail. Place mixture in a baking pan. Mix brown sugar and chopped nuts; spread over batter. Bake 1 hour at 325° in a 6 x 10 x 2-inch pan. Serve with whipped cream.
Bring to boil in saucepan the first 4 ingredients. Add in bowl with flour and sugar. Add buttermilk with baking soda. Add beaten eggs and small marshmallows. Mix and pour into prepared 9 x 14 cake pan. Bake at 50° for 40 minutes. Cool and mix frosting ingredients well and frost.
Cream butter. Add sugar gradually and cream until light and fluffy. Add egg yolks, one at a time, beating after each addition. Add spices and salt; mix thoroughly. Add soda to sour cream (or buttermilk) and dissolve. Add, alternating with flour; mix thoroughly. Add blackberry jam. Fold in well beaten egg whites. Pour into 3 (9-inch) layer pans lined with wax paper. Bake at 350° for 30 to 35 minutes. Frost with Caramel Frosting or Cream Cheese Frosting.
Using a food processor, beat cream cheese, sugar and milk until smooth and fluffy. Blend in vanilla and brandy. Transfer to a medium-sized bowl. Whip heavy cream until stiff and fold into cream cheese mixture. Cover and refrigerate until well chilled, about 1 hour. Pour coffee into a large shallow dish. Dip ladyfingers in coffee, coating all sides. Arrange in a 9 x 13 x 2-inch serving dish. Pour in cheese and cream mixture and smooth the top. Put cocoa in a small sieve and dust the top evenly. Refrigerate until ready to serve.
Boil chicken wings with dash of salt, onion powder and garlic powder for about 10 minutes. Drain water. Pour over chicken 3/4 cup of duck sauce and 1/2 cup of soy sauce. Sprinkle a dash of garlic powder and a dash of onion powder over chicken; mix thoroughly.
Boil chicken and cut up. Chop onion. Heat pan with 1 tablespoon grease. Brown garlic; add onion and cook until crisp. Mix with cooked chicken and season with fish sauce. Mix together the soup of the chicken and the asparagus and bring to a boil. If flavor is not enough, add more salt. Add cabbage and cook about 2 minutes. Pour over asparagus. Serve hot.
In a greased 2 1/2-quart casserole, layer 1/3 of the zucchini, onion and tomatoes. Squeeze 1 lemon quarter over all. Sprinkle with 1/2 teaspoon Italian seasoning and 1/4 teaspoon red pepper flakes. Repeat layers. Dot with butter. Squeeze remaining lemon over all. Cover and bake at 350° for 1 hour or until vegetables are tender. Serve immediately. Yields 4 servings.
Mix the first 4 ingredients; chill. Drain cherries on paper towels. Pack chilled mixture around cherries and roll into a ball. Freeze cherries. Melt chocolate and paraffin together in a double boiler. Dip balls in chocolate. If mixture gets too soft to handle, just chill again, then dip.
Wash, trim and quarter peppers and onions. Put vegetables through a food grinder, using coarse blade; drain, discarding liquid. Combine vinegar and remaining ingredients in a saucepan; heat to boiling. Add vegetables; simmer 5 minutes, stirring occasionally. Continue simmering while quickly packing vegetables into hot sterilized jars. Leave 1/2-inch headspace. Make sure vinegar solution covers vegetables. Release air bubbles; clean tops and threads of jar. Tighten lids on jars. Process in boiling water bath for 10 minutes. Makes 4 pints.
Preheat oven to 350°. Bundt pan makes a pretty cake, but you can use a 9 x 13-inch pan. Spray with a nonstick vegetable spray.
Wash cranberries and drain well. Place in shallow baking dish and cover with chopped walnuts, sugar, lemon juice and grated lemon rind and orange marmalade. Cover tightly and bake 45 minutes at 350°. Makes 2 quarts.
Bring milk and margarine to a boil over medium heat. Add flour, all at once, stirring constantly, until the mixture forms a ball. Remove from heat; add eggs, one at a time, stirring constantly until smooth. Add remaining ingredients. Drop by teaspoonfuls on a greased cookie sheet. Bake at 350° for 25 minutes. Serve warm. (These freeze well.)
Put cranberries, orange pulp and apples through food grinder or use food processor. Add sugar and mix well. Cover and refrigerate. This relish may be frozen. Makes about 4 pints.
Mix vanilla pudding with 3 cups milk according to directions. Add condensed milk and mix well. Fold in Cool Whip. Layer vanilla wafers and bananas. Spread pudding mixture over wafers and bananas. Repeat until all is used, ending with pudding mixture. Refrigerate.
Mix and simmer for 20 to 30 minutes. May use a crock-pot.
Dissolve gelatin in boiling water; add ice cream and stir until completely melted. Add oranges, nuts and marshmallows and mix well. Pour into dish. Chill until firm. Yield: 4 to 6 servings.
Cream the sugar, flour and salt with butter. Add beaten egg yolks. Blend in milk and raisins. Cook over low heat until thick. Add vanilla. Cool to room temperature. Pour into baked pie shell. Top with meringue. Bake at 350° for 10 to 12 minutes.
Mix flour, sugar and milk in a bowl. Batter will be thin. Grease a 9-inch cake pan and flour it lightly. Pour batter into cake pan. Drain fruit and spoon fruit on top of mix. Bake at 350° for 30 to 35 minutes. It will be brown on top.
Do not peel cucumbers. Slice; add onions, peppers and whole garlic. Add salt; let stand for 3 hours. Drain. Combine sugar, vinegar, turmeric and celery seed and pour over pickle mixture. Heat just to a boil; then seal in pint jars. Yields 8 pints.
Combine first six ingredients; toss lightly. Cover and chill. Mix together eggs, mayonnaise, mustard, vinegar and salt. Just before serving, drain the bean mixture and toss with bacon. Top with egg mixture. Sprinkle with paprika. Serve on top of crisp greens.
Combine first six ingredients and saute with hamburger. Drain. Add tomato sauce and simmer 15 to 20 minutes. Cut up scallions and blend with cream cheese and sour cream. Cook noodles according to package. In slightly greased casserole dish, place 1/3 noodles, 1/2 scallion mixture and 1/3 meat sauce, three times (as if lasagna). Top with cheese. Bake at 350° for 40 minutes.
Melt marshmallows and pineapple and cool. Fold in Cool Whip and strawberries. Put in baked pie shell. Chill until ready to serve.
Beat margarine, eggs and sugar well (thick dough). Add flour and vanilla. Put batter on large cookie sheet (with sides) to a depth of 1/4 to 1/2-inch. Divide by scoring 3 x 3-inch and fill each division with filling (use entire can). Bake at 350° for 35 minutes. Dust with powdered sugar.
Combine all ingredients several hours before serving. Serve in hollowed out loaf bread (pound loaf) with cubed bread and crackers to dip.
Dissolve gelatin in boiling water. Add pineapple and cranberry sauce. Mix well, then chill.
Melt margarine. Mix all ingredients. Bake 1 hour at 350°.
Saute onion, garlic and mushrooms until onion is yellow in 3 tablespoons of fat. Add ground beef and cook until brown. Add and cook slowly the tomatoes, minced parsley, salt and pepper for about 45 minutes. Pour over hot, drained, boiled macaroni. Sprinkle with Parmesan cheese.
Melt margarine in 9 x 13-inch pan. Mix all other ingredients together except milk and Bisquick and pour over margarine. Mix milk and Bisquick and pour over mixture. Bake at 350° for 1 hour or until brown.
Boil chicken until done. Separate into pieces, lining a 9 x 13-inch pan. Mix soup, chicken broth and pepper. Pour over chicken. Mix with mixer until smooth the flour, buttermilk and margarine. Drop by spoonfuls. Bake at 350° for 40 to 45 minutes.
Beat egg whites until frothy; slowly add sugar and baking powder. Beat until stiff. Fold in nuts, graham crackers and vanilla. Pour into well-buttered pie pan. Bake at 350° for 25 to 30 minutes. Top with whipped cream.
Brown beef and onions over medium heat. Drain on paper towels. Return to soup pot and add next 8 ingredients (tomatoes, water, bouillon, salt, pepper, bay leaf, celery and Worcestershire sauce). Bring to a boil, cover and simmer for 30 minutes. Add vegetables, noodles and thyme. Bring to a boil, simmer, uncovered, about 20 minutes, stirring occasionally. Yields 6 to 8 servings.
Beat eggs; add sugar, oil and zucchini. Add flour and the rest of the ingredients. Grease 2 bread pans and flour them. Divide batter into pans and bake at 350° for one hour.
Cream butter with flavorings; gradually beat in sugar. Blend in egg. Add flour, nutmeg and salt, mixing well. Shape pieces of dough on sugared board into long rolls 1/2-inch in diameter. Cut into 2-inch lengths and put on cookie sheet. Bake at 350° for 12 to 15 minutes. Just lightly browned on bottoms. Cool.
Mix ingredients. Roll and cut in strips or rounds. Does very well to use a cookie press. Sprinkle with paprika. Bake on ungreased cookie sheet at 400° for 5 to 6 minutes.
Cook the peas in water with a little salt and sugar. Drain. Chop the celery, onion and green pepper very fine and grate the carrot. Slice mushrooms, if they're small, or chop them if they're larger. Combine all the ingredients and season well with salt and pepper. Serve with cold meat.
Combine the first 3 ingredients; set aside. Mix the next 6 ingredients. After creaming together, add the oats mixture. Add the remaining ingredients. Bake for 35 minutes in a 350° oven, or until cake pulls away from pan. (Use an 8 x 10 x 3-inch pan.) While cake is baking, fix topping.
Heat soup and add cheese; stir until melted. Add peas and salt and pepper to taste. Simmer until peas are hot.
Set out all ingredients, so you don't have to get into packages or the refrigerator with "chicken hands".
Dissolve orange jello in 1 cup hot water. Add juice of pineapple and 1 cup carrots. Chill until firm. Dissolve lemon jello in 1 cup hot water; let cool. Add yogurt or buttermilk. Pour over other mixture and chill.
Cream together the butter, sugar and egg. Stir in cocoa. Add buttermilk, vanilla, flour and salt. Mix well. Chill dough 1 hour. Drop onto cookie sheets by rounded teaspoonfuls. Bake 8 to 10 minutes at 400°. After cookies cool, can be topped with your favorite chocolate frosting.
Cook pork, beef and chicken until tender; cool. Cut up in very small pieces, add tomatoes, potatoes, onions and peas; simmer covered for about 1/2 hour. Add corn and seasonings while hot.
Cook noodles according to package directions. Brown ground beef in 3 tablespoons of butter. Stir in tomato sauce, salt and pepper. Remove from heat. Set aside. Combine cottage cheese, cream cheese, sour cream, onions and green peppers. Spread half of cooked noodles in a greased casserole. Cover with entire cheese mixture. Add remaining noodles. Pour 2 tablespoons melted butter over noodles. Put meat sauce on top. Bake at 350° for 30 to 40 minutes.
Cream together margarine and sugar, mixing well. Add eggs and milk. Mix together 2 teaspoons of baking powder, graham crackers (crushed) and vanilla. Mix with the first mixture. Add nuts and coconut. Bake at 350° for 15 to 20 minutes in 3 layer pans.
Melt margarine; add flour. Cook 5 minutes slowly. Heat milk; add slowly to margarine and flour. Stir constantly. Add cheese; cook slowly.
In large sauce pan add 5 cups water and bouillon cubes. After frying bacon, remove bacon grease. Use butter in frying pan. Saute all vegetables EXCEPT potatoes in frying pan. Cook potatoes in water and bouillon cubes. Add sauteed vegetables until potatoes are done. During the last 15 minutes, add the evaporated milk.
Brown ground beef in skillet. Set aside. Chop onions, if desired, and grate cheese. Place cooking oil in skillet enough to cover corn tortillas and get hot. Drop corn tortillas into hot grease until soft. (It only takes a few seconds.) Remove tortillas from grease and drain. Place tortillas in a baking pan and fill with beef, onion and cheese mixture. Roll tortillas up. Continue placing tortillas in grease, stuffing and rolling until all of beef is gone. Open cans of El Paso sauce and pour over enchiladas. Cover completely. Sprinkle top with remaining cheese and onions. Place in oven at 350° and bake for 15 to 30 minutes or until the cheese melts.
Mix Jell-O and water. Add berries and pineapple. Let set.
Mix pudding according to directions. Pour over Cool Whip mixture. Spread remaining Cool Whip over pudding. Sprinkle with finely chopped nuts.
Saute meat and 1/4 cup onion. Drain off fat. Stir in catsup, chili powder, salt and beans. Mix well. Spoon into ungreased 8 x 8-inch baking dish. Sprinkle remaining 1/3 cup onion, cheese and olives on top. Bake at 350° for 10 minutes or until cheese is melted. Makes about four cups. Serve with tortilla chips.
Cook spinach according to package directions. Drain well and squeeze excess liquid. Spoon spinach evenly into bottom of shallow casserole. Sprinkle with salt, chopped onion and 2 tablespoons melted butter and 1/2 cup Cheddar cheese.
Cook broccoli and drain. Add other ingredients and mix well. Pour into greased casserole dish. Bake at 350° for 30 minutes. Serves 6 to 8.
Microwave brown sugar, margarine and corn syrup in large microwavable bowl uncovered on High 1 to 2 minutes, stirring after 1 minute, until margarine is melted. Stir in baking soda until dissolved. Stir in cereals. Microwave on High 3 minutes stirring every minute. Spread on wax paper. Cool 10 minutes; break into bite-size pieces. Store in airtight container.
Stir together the sauerkraut, celery, pepper and onion. Mix together the sugar, oil and vinegar. Combine with the sauerkraut mixture; marinate for 24 hours before serving.
In a 2-quart pitcher, stir together wine, Schnapps and sugar until sugar dissolves. Add strawberries and chill 1 to 4 hours. Serve over ice. Makes 5 to 6 servings (8 ounces each). Delicious!
Mix all dry ingredients together. Fold in grated apple. Drop from spoon onto cookie sheet that has been sprayed with nonstick agent. Bake at 325° for 10 to 20 minutes. Makes 1 serving for breakfast.
Place dry soup mix and oil into a large Ziploc bag. Knead until soup mix is moistened with oil. Add potatoes. Shake well until potato cubes are well coated. Spray a 9 x 13 pan with Pam. Pour potatoes into pan and bake at 350° for about 1 hour.
Spread 1 teaspoon margarine on each side of each frozen hash brown patty. Place patties on ungreased cookie sheet. Broil 4 to 6 inches from heat for 11 to 13 minutes or until brown. Turn patties over; broil 4 to 6 minutes or until brown. Place ham slice on each hash brown patty; broil for 1 to 2 minutes or until hot. Sprinkle cheese and parsley over ham. Makes 6 servings.
Coarsely shred 3 to 4 cups cabbage into casserole dish. Saute onion in margarine, then add ground beef and cook with onion. Don't brown. Spoon half of this over cabbage. Repeat with cabbage and beef. Spread condensed tomato soup over top. Bake 1 hour at 350°.
Mix all ingredients. Drop by spoonful on pan. Bake at 375°. Ice with powdered sugar icing.
Prepare macaroni and cheese dinner. Stir in soup and milk. Gently stir in the tuna. Heat all the ingredients to serving temperature.
Combine sugar and salt. Add hot water and mix. Add orange juice and mix. Add cold water and lemon juice; mix. Refrigerate for at least 2 hours. Makes 2 gallons.
Mix cake mix (except 3/4 cup), butter and egg as crust and put in a 9 x 13-inch pan. Bake at 450° for 10 minutes. Mix other ingredients and pour over crust. Bake at 350° for 30 minutes or until pie-like.
Cream butter, sugar and vanilla. Sift dry ingredients and add to mixture, mixing with the milk. Add cranberries (fresh or frozen). Bake in 9 x 13-inch pan at 350° for 30 minutes. Serve hot or cold with sauce.
Combine 1/4 cup sugar, cornstarch, flour, cocoa and salt. Add 1/4 cup milk; stir until well mixed. Add egg yolks, 3/4 cup sugar and 2 cups milk. Cook, stirring, until thick. Remove from heat. Add margarine and vanilla. Pour into pie shell. (This pie is foolproof and delicious.) Top with meringue.
Mix flour, oats, brown sugar and softened butter until it crumbles. Put 1/2 of crumbs in buttered 8 x 8-inch pan. Mix drained peaches or apples with sugar and cinnamon. Put over crumbs and cover with rest of crumbs. Bake in 350° oven for 40 to 45 minutes.
Combine brown sugar, butter and 1 teaspoon water in 8-inch round microwave dish. Cook, uncovered, on 70% power for 2 minutes or until butter melts. Stir mixture and spread over bottom of pan. Sprinkle nuts over top. Place biscuits on top of mixture. Bake, uncovered, on 70% powder for 4 to 5 minutes or until biscuits are firm and no longer doughy. Let stand about 2 minutes. Invert onto a flat serving plate.
Mix all together. Drop about 1 teaspoon at a time in hot fat. Serve hot.
Start a 25 briquette fire. While it is burning down to a cooking glow, prepare the main course. Use a 12-inch glass baking dish, about 2-inches deep. Take 1 1/2 pounds of pork sausage and press into the dish, as if you were making a pie crust. Avoid thin spots in the sausage. Break 8 eggs and stir lightly to break yolks. Pour on top of sausage, taking care not to overfill. Add hickory wood to the coals and place the dish on the grill. Close hood.
Cream together oleo, oil, sugars, vanilla and eggs. Add dry ingredients and cream well. Drop by teaspoon on lightly greased cookie sheet. Press down lightly with glass dipped in water, then sugar. Bake at 375° for 12 minutes or until light brown around edges.
Brown ground beef and drain. Add onion and mushrooms and saute 5 minutes. Add 1/2 cup of each cheese and rest of ingredients. Place in 9 x 13-inch baking dish. Bake uncovered at 350° to heat through, 20 to 30 minutes. Top with remaining cheese. Melt. Do not overbake.
Mix eggs and sugar; slowly add cornstarch and flour. Mix well. Add milk and cook until thick. Add peanut butter and pour into 9 inch baked pie shell. Sprinkle chopped nuts on top. Cool before cutting.
Place all ingredients in a large covered pan (do not brown meat). Bake at 250° for 5 hours.
Put peanut butter, chocolate morsels in a large microwave-safe bowl and melt in microwave, stirring well. Add box of Crispix gradually until all is coated. Put box of powdered sugar in a large bag. Add peanut butter mixture and shake until all is coated with the sugar. Separate if necessary.
Mix all the ingredients together. Make into meatballs. Place in ungreased baking pan. Cover and bake for 45 minutes. Uncover and bake for 15 minutes. Bake at 350°.
In a small bowl, combine all sauce ingredients. Blend well. Chill. Great on salads. Scrumptious on a baked potato.
Mix ingredients and bake until it is done. Can be eaten hot or cold. More delicious topped with whipped cream.
Mix all ingredients together in a casserole. This can be done the day before and refrigerated. Bake at 350° for 1 1/2 hours.
Crumble meat in a 2-quart casserole. Cook in microwave oven on full power for 3 to 4 minutes or until beef is no longer pink. Stir halfway through cooking time. Drain. Top with tater tots and onion. Mix soups together and pour over tater tots. Bake in microwave oven on full power for 12 to 14 minutes or until heated through, and temperature of 150 degrees is reached.
Take cabbage and cut into chunks. Place chunks in aluminum foil. Layer with butter, salt and pepper to your taste. Sprinkle with a small amount of garlic. Place strips of bacon on top. Close foil. Place on grill at low temperature for about an hour, checking periodically. Open foil for about the last 15 minutes. Cook to your desire. Generally when bacon is done, cabbage is done. Can be done on regular charcoal grill, but works best on gas grill. Be sure to keep temperature low and cook slow.
Truss chicken. Combine remaining ingredients and rub with mixture. Put in a paper log and bake 2 1/2 hours at 350°. Put chicken on a jelly roll pan to catch drippings. Remove the bag the last 30 minutes to brown. For chickens 3 pounds or less, bake for 2 hours.
In large bowl combine cauliflower, lettuce, bacon and onion. Spread mayonnaise over the top. Sprinkle cheese and sugar over the top. Cover and refrigerate for 8 hours. Toss just before serving.
Add Mexicorn and mushroom soup to the rice mixture. Put into a greased casserole dish. Top with cheese and bake at 350 degrees for 30 minutes.
Brown meat and drain. Add garlic powder, parsley, salt, tomatoes and tomato paste. Simmer 1/2 hour.
Have butcher slice roast into 6 (1/4-inch thick) slices. Sprinkle beef with salt and pepper; set aside. Melt 1/4 cup butter in a large Dutch oven. Add bread crumbs and garlic; brown 2 minutes, stirring constantly. Stir in eggs, parsley and Parmesan cheese. Spoon 1/3 cup bread crumb mixture on each beef slice. Roll each piece in jelly roll fashion; secure with wooden picks.
Saute onion in oil. Add Vegeburger, chili, tomato sauce, catsup and salt. Simmer 10 to 15 minutes, stirring occasionally. Put burger mix into flat casserole dish, alternating with cubed cheese and Fritos, ending with Fritos. Bake in a 350° oven for 30 minutes.
Combine flour, corn meal, salt and pepper in a shallow dish. Beat eggs and water together. Put 1 tablespoon flour in plastic food storage bag. Add the cube steak; shake to coat lightly. Dip steaks in egg-water mixture, then in corn meal to coat. Fry steaks in oil until tender.
To make crust, blend flour, oleo and nuts until it forms a soft dough. Press into 9 x 13-inch pan. Bake at 350° for 15 minutes.
Mix together. Roll out thin. Cut with end of glass or cookie cutters. Slightly beat egg whites. Use pastry brush and spread on top. Sprinkle nuts or colored sugars on immediately, if desired. Bake at 350° until lightly browned.
Preheat oven to 350° (325° for glass dish). Melt margarine in 13 x 9-inch pan. Sprinkle graham cracker crumbs over margarine. Pour condensed milk evenly over crumbs. Top with remaining ingredients. Press down firmly. Bake for 25 to 30 minutes or until golden brown. Cool and cut into bars.
Heat butter, dates and brown sugar until melted. Cook 5 minutes. Add remaining ingredients. Roll in small balls. Roll balls in confectioners sugar.
Drain pears and reserve 2 tablespoons syrup. Combine pear syrup with orange marmalade, lemon juice and mustard. Place pear halves, cut side up on baking dish. Brush cut surface and fill center of pears with orange marmalade glaze. Bake at 350° for 5 minutes or until pears are heated thoroughly. Remaining sauce may be poured in baking dish.
Combine first 4 ingredients. Combine eggs, oil and sweetener in separate bowl and mix well. Add soda to applesauce and stir. Mix flour mixture alternately with applesauce into egg mixture. Bake in buttered loaf pan at 350° for 45 to 50 minutes.
Mix eggs and milk. Add flour and baking powder. Stir in cheese, bacon bits and corn. Cook the same as pancakes.
Brown beef and onion; drain. Melt cheese in microwave. Add refried beans, beef and onion mixture and salsa. Keep warm in crock-pot. Serve with taco chips.
Mix pineapple with juice in large bowl with pudding mix (dry). When mixed, add sour cream, mixing well. Fold 2/3 of Cool Whip into pineapple mixture. Put in crust and top with rest of Cool Whip. Refrigerate.
Sift dry ingredients together. Beat eggs; add oil, buttermilk sugar and vanilla. Mix together. Add to dry ingredients, blending well. Mix in drained pineapple, carrots, coconut and nuts. Pour into 2 well-greased 9-inch cake pans. Bake at 350° for 35 to 40 minutes. Cool before frosting.
Mix Jell-O and boiling water. Add Kool-Aid, sugar, cold water and juice. Refrigerate. When ready to serve, add 7-Up and sherbet ice cream. This punch makes a pink color.
Mix hamburger, onion, green pepper, spices, rice and ketchup in bowl. Make into balls. Brown in skillet. Pour off grease. Add tomato soup mixed well with 1/2 can water. Cover and simmer for 1 hour. Serve.
Mix dry ingredients and set aside. Mix remaining ingredients. Pour into a greased and floured 9 x 13 x 2-inch pan. Bake 45 minutes at 350°.
Brown meat and cook noodles until desired tenderness. Mix soup and 1/2 cheese with meat. Add noodles. Pour in baking dish and cover with remaining cheese. Bake at 300° for 30 minutes.