HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a bowl, dissolve gelatin in boiling water. Stir in concentrate. Combine cranberries, apple and sugar. Add to gelatin mixture. Stir in pecans. Pour into a 1 1/2 qt. serving dish. Refrigerate at least 4 hours. Yields: 6 - 8 servings.
Slice zucchini into 8 pieces. Put slits in peppers and leave whole. Mix vinegar, sugar and salt. Pour over zucchini and put in refrigerator. Stir occasionally until desired hotness is obtained. Recipe good for cauliflower, carrots and small white onions, also.
Preheat oven to 350 degrees. Cook noodles until tender in boiling water, salted. Drain, rinse with cold water. Melt butter in skillet, add meat and cook and stir until meat has lost red color. Add salt, pepper, garlic salt and tomato sauce. Simmer gently 5 minutes.
Simmer all at least 30 minutes. If you add macaroni add it now and cook for an additional 10 minutes.
For a dramatic and easy-to-make ice bucket to hold bottles of wine, fresh flowers and water can be frozen into the shape of a bucket. You will need a 4 or 5-quart container such as a plastic ice cream bucket, a 1-quart or 1 liter plastic bottle slightly larger than a wine bottle with the top 2 inches cut off and enough dried beans or marbles to fill the bottle, ice cubes and fresh flowers to match your party decor.
Preheat oven to 325°. Mix all liquid ingredients together. Add sugar, baking powder and flour. Spread some flour on table or counter and roll dough flat. Add more flour, if needed.
Take 1/2 cup of friendship. Add a cup of thoughtfulness. Cream together with pinch of powdered togetherness. Very lightly beaten in a bowl of loyalty. With a cup of faith, one of hope and one of charity. Be sure to add a spoonful of gaiety that sings and also the ability to laugh at little things. Moisten with the sudden tears of heartfelt sympathy. Bake in a good natured pan and serve repeatedly.
Butter glass rectangular pan. Place margarine and marshmallows in large microwavable bowl. Microwave on High 1 1/2 to 3 minutes, stirring after 1 minute, until mixture is melted and smooth. Stir in cereal until well coated. Press mixture in pan using buttered back of spoon. Cool. Makes 16 to 24 bars. Great treat for "snack Mom!"
Form the meat into extra large meatballs (about 6-inch). Brown well in heavy skillet. Remove from pan. Add cold water to the pan and scrape all the brown bits from the bottom of the pan while still very hot. Turn heat to low and add as much water as needed for gravy to cover all meat, potatoes and onions. Make your gravy with flour, salt, pepper and crushed gravy to taste. Put meatballs back in skillet, cover with thinly sliced onions and peeled potatoes (cut in half). cover completely with gravy. Cover and simmer 2 or 3 hours. The longer, the better.
Sift together flour, sugar, soda and salt. Add egg. Mix until batter is in fine crumbs. Add fruit cocktail (drained). Pour into greased round 9-inch cake pan. Sprinkle gently on top brown sugar and nuts. Bake at 300° for 1 hour. Cool and serve with whipped cream.
Brown venison and chopped onion. Set aside. In an 8 x 8 x 2 1/2-inch baking dish, layer all ingredients in the following order: refried beans (spread to cover bottom of dish), venison and onions, green chilies, taco sauce, crushed red peppers and shredded cheese. Top with black olives and bake at 350° for 20 minutes.
Mix together. Bake in greased 9 x 13 pan at 350° for 45 minutes. Can be divided and frozen before baking.
Mix all ingredients for cake. Bake according to cake box directions or until it tests done. Cool.
Mix 1 package of Red Star yeast and 1 cup of warm water. (Let stand 10 minutes.) Then, mix in the following: self-rising flour, sugar, corn oil and buttermilk. Mix all together. Pinch out in biscuit size and place on a greased baking sheet. Bake at 350° for 15 to 25 minutes.
Beat the eggs with electric mixer until thick. Add sugar and beat until creamy, about 15 minutes. Add sweetened condensed milk, half and half and cream. Fold in Oreos. Pour mixture into ice cream freezer and finish filling container with milk if needed. Prepare according to ice cream freezer directions. Makes 1 1/2 gallons.
Mix well with mixer and pour into greased and floured tube pan. You can use loaf pans. Bake at 350° for 50 minutes or until sides pull away from sides of pan.
Place squash and onion in boiling salted water to cover. Cover and cook 5 minutes; drain well and set aside.
Combine all ingredients in a small bowl until evenly distributed. Spoon mixture into a small airtight container. Label. Store in a cool, dry place. Use within 6 months. Makes about 1/2 cup of Chicken Coating Mix.
Heat pineapple with juice. Add jello and let set until it starts to thicken. Stir in cottage cheese and Cool Whip. Chill.
Mix dates, nuts and candied fruits with 1 cup flour; set aside. Cream butter and sugar. Add eggs. Add 3 cups flour which have been sifted with the baking powder and salt. Beat until creamy and flour. Stir in fruit and nut mixture. (Dough will be very stiff.) Add vanilla. Cook in a tube pan that has been lined with brown paper. (You may use 2 loaf pans lined with paper.) Bake at 250° for 3 hours. Let cool in pan.
Sift flour, then add dry ingredients and sift again. Mix water and Miracle Whip. Add to dry ingredients and add vanilla. Bake 1/2 hour at 350° or until done in a 13 x 9 x 2-inch pan.
Mix milks and vanilla. Gradually beat in snow until ice cream is of desired consistency. Serves 5.
Mix condensed milk and Cool Whip. Add cherry pie filling, undrained pineapple and lemon juice. Freeze. Thaw 1 hour before serving.
Cut meat into strips about 3/4-inch wide and 2-inches long; place in shallow baking dish. Mix remaining ingredients except pineapple and green pepper; cover and refrigerate 1 to 2 hours. Remove beef strips from marinade, reserving marinade; thread 9 to 10-inch bamboo skewers using 5 pieces of meat. Grill 4-inches from medium hot coals until meat is browned, 4 to 5 minutes on each side, basting with marinade. Garnish with pineapple chunks and green peppers.
Follow package directions on rice. You will need 4 cups cooked. Set this aside. Melt margarine in a small skillet. Saute onion in margarine and remove from skillet. Scramble egg in remaining margarine. Add egg and onion to rice. Mix and slowly stir in soy sauce until rice is a medium brown color.
Combine sugar and flour; add eggs and gradually add lemon juice and remaining ingredients. Bake at 375° for 45 minutes.
Boil potatoes in jackets about 20 minutes or until almost tender. Cool, peel and cut in thick slices. Place in greased shallow baking dish. Combine sugars, cornstarch and salt in saucepan. Add orange concentrate and cook 5 minutes, stirring constantly. Add butter when melted. Pour over potatoes. Bake in 375° oven 25 to 30 minutes. Makes 6 servings.
Cook bacon until crisp. Remove from skillet and crumble. Drain off fat. Return 1 tablespoon fat to skillet. Add onion and cook until tender, but not browned. Place bacon, onion and cheese in pie shell. Blend together eggs, cream, salt and pepper. Pour over mixture in pie shell. Bake in oven at 375° until mixture is firm and light brown, about 45 minutes.
Cream fat and sugar; add carrot, potato, flour, spice and soda. Mix well together. Add fruit. Add water if necessary to make a stiff dropping consistency. Steam for 2 hours at least. A sweet that needs little sugar! (GR)
Mix pudding mix and Cool Whip together. Stir until pudding is completely dissolved. Add pineapple juice and all other remaining ingredients. Let set about 1 hour and serve.
Cook onions and celery, then brown hamburger with onions and celery; drain. Add all other ingredients; heat over medium heat. Simmer over low heat for an hour or so.
Sift together flour, sugar and salt. Put in saucepan or microwave and bring to a boil the butter or margarine, water and cocoa. Mix together eggs, soda, buttermilk, vanilla and cinnamon. Pour cocoa mixture over flour mixture. Add buttermilk mixture and mix well. Pour into greased jelly roll pan. Bake 20 minutes at 350°.
Mix all ingredients and pour over ice. Garnish with sliced green apples or green cherries.
Mix all ingredients well. May be stored in any sealable container and used in a salt shaker for table use (carefully).
Cook sugar, eggs, dates and butter 10 minutes or until dates are mushy. Add vanilla, salt, nuts and Rice Krispies; mix. Take a small amount of mixture and make into ball. Roll in coconut.
Peel the green from rind. Cut into cubes. Soak rind in salted water with alum overnight. Drain. Cover with fresh water and bring to a boil. Remove from heat and drain. Mix sugar into 8 cups water and add remaining ingredients. Cook over low heat, stirring, until mixture becomes syrupy. Add rind and bring to a slow boil. Cook until rind is tender. Pack in jars and seal. Do water bath for 10 minutes. Makes 3 to 4 quarts.
Mix together yeast, sugar and water. Set aside. Sift together flour and salt. Blend into flour mixture the margarine (or shortening). Make a well in flour mixture. Add yeast mixture and 2 well beaten eggs. Blend well. Place dough in greased bowl; turn to grease all sides. Cover and place in refrigerator overnight or for several hours. Roll out or shape rolls. Place in a greased pan. Let rise 1 1/2 to 2 hours before baking. Bake 10 minutes in 450° oven. Unused dough may be kept in refrigerator for several days.
Brown chicken in oil; remove from skillet. Brown mushrooms; stir in soup, garlic and seasonings. Place chicken back in skillet. Pour soup over chicken and mushrooms. Cover and cook over low heat for 1 hour. Yield: 4 servings. Carbohydrate 7 g, protein 30 g, fat 27 g, calories 391. One serving = 4 meat, low-fat exchange, 1/2 bread starch exchange, 3 fat exchange.
Add Sure-Jell to juice to bring to rolling boil. Boil 1 minute. Add sugar and boil 4 minutes. Add raspberry Kool-Aid.
Brown meat. Dump in everything else; adjust with water. Simmer to desired thickness. Top with cubed Monterey Jack cheese, olives (black) and a big blob of sour cream. Take Rolaids.
Cook spaghetti and drain. Cook beef and add sauce. Butter a glass 9 x 13-inch dish. Layer spaghetti, cheese, pepperoni and meat sauce, ending with cheese on top. Bake for 15 to 20 minutes at 350°.
Drain butter and kidney beans. Partially fry bacon; remove from pan. Drain off all but 2 tablespoons of fat. Saute onions until tender and then add rest of ingredients except beans. Simmer 20 minutes. Stir several times. Combine sauce with beans and bacon. Bake in a 350° oven for 50 minutes, covered and 10 minutes, uncovered.
Layer ingredients in 1-quart casserole. For the bottom layer, combine pinto beans, chiles, onion, black olives and chili powder. For the next layer, combine avocado, lemon juice, garlic and taco sauce. Next spread sour cream over. Top with grated Monterey Jack/Colby cheese. Bake at 350° for 20 minutes or until bubbly.
Make pudding as directed. Place layer of graham crackers on bottom of cake pan. Next layer vanilla pudding on top of crackers. Put whipped cream on top of pudding and put cherries on top of whipped cream.
Using a wire whisk, in small mixing bowl, combine honey, ketchup, soy sauce, lemon juice, ginger root and garlic. In 8-inch microwavable glass pie plate, arrange the chicken cubes. Pour honey mixture over chicken. Cover with plastic wrap and refrigerate for 30 minutes.
Grease bottom of 9 x 13-inch pan. Put nuts on bottom. Pull first loaf of bread apart and put on top of nuts. Sprinkle cinnamon on bread. Melt margarine; mix in pudding, sugar and milk. Pour over first loaf of bread dough. Pull second loaf of bread dough apart and place on top pudding mixture. Let raise.
Combine first 5 ingredients. Add eggs and oil and stir with wooden spoon until mixed well. Do not beat with mixer. Add vanilla, pineapple, nuts and bananas; mix well. Pour into 3 (9-inch) cake pans that have been greased and floured. Bake at 350° until done. Cool in pans.
Mix in given order. Roll by hand in small balls. Bake 30 minutes at 325°. Roll in some confectioners sugar while hot. Repeat when cool or before serving.
Mix the first 4 ingredients. Add the cake mix and pudding mix. Blend together in a large bowl until thoroughly mixed. Mix until smooth. Stir in the chocolate chips and cherries. Pour into a buttered Bundt pan and bake at 350° for 1 hour. Can be served with powdered sugar sprinkled on top.
In skillet, brown chops. Pour off excess grease. Add other ingredients. Cover and simmer 45 minutes or until tender.
Beat eggs. Add sugar, oil, flour and baking powder. Pour half the batter into a large greased oblong pan; batter will be thick. Spread pie filling over batter. Pour remainder of batter over pie filling. Bake at 325° for 1 hour. Dust with powdered sugar. "You can use homemade applesauce."
Put all ingredients except coconut in blender. Blend on low speed for 3 minutes. Pour in greased pie pan. Let stand 5 minutes. Sprinkle coconut on top of pie. Bake for 40 minutes at 350°.
Cream butter and sugar. Add eggs, flour, chocolate chips and nuts. Pour in well-greased 9 x 13-inch pan. Bake 45 to 50 minutes at 300°.
Mash the cheese. Add flavoring and coloring. Mix in powdered sugar. Knead with hands until mixed. Roll into marble size balls and dip into granulated sugar. Press into molds, sugar side up, and unmold onto wax paper. Makes about 50 mints.
Combine all ingredients and mix well. Refrigerate 2 to 3 hours before serving.
In a blender or food processor, combine all ingredients; cover and process until smooth. Pour into chilled glasses; serve immediately. Serves 3.
Arrange fish fillets, skin side up, on broiler pan. Brush both sides of fish with margarine. Broil 4 to 6 inches from heat for 5 to 8 minutes or until fish flakes easily with fork. Turn once and baste with margarine. If desired, season with salt and pepper to taste.
Mix in saucepan the sugar, cocoa, milk and margarine. Bring to boil. Stir; boil 1 minute. Remove from heat. Add vanilla, salt, peanut butter and oatmeal; stir. Drop by teaspoons on wax paper immediately.
Sift together flour, baking powder, soda, salt and spices. Cream shortening and sugar until light and fluffy. Add unbeaten eggs, one at a time, beating well after each. Combine pumpkin and buttermilk and add alternately with dry ingredients to creamed mixture. Blend well. Bake in well-greased, paper-lined 9-inch square pan for 45 minutes at 350°. Top with whipped cream or frost as desired.
Cream sugar and margarine. Add egg and flavoring. Add sifted dry ingredients. Chill dough for 1 hour. Roll out and cut with cookie cutters. Bake on	greased cookie sheets until lightly browned, approximately 10 to 12 minutes. Can be sprinkled with sugar or decorations before baking or iced after baking. Makes a very light flaky sugar cookie. Bake at 375°.
Leave rolls intact and slice through all of them horizontally. Leave bottom layer in pan. Place a layer of ham and a layer of cheese on top. Replace top layer. Mix other ingredients and pour over the top. Wrap and let stand 5 hours or overnight. If you let stand overnight, please refrigerate. Bake 10 minutes at 350°.
Mix well and bake at 350° in a 9-inch pan for 30 to 35 minutes. Serve top with sauce.
Mix sugar, butter and flour like pie crust. Save 3/4 of mix and set aside. To remaining mix, add baking powder and mix well. Beat eggs; add to milk and vanilla. Add to mix. Take and set aside mix and add cinnamon to make crumbs to top the cake. Bake at 400° for 30 to 40 minutes.
Brown beef with onion and garlic in oil. Add ginger, pepper strips, bouillon, soy sauce, sherry and brown sugar (if desired). Bring to a full boil. Stir in rice. Cover; remove from heat and let stand 5 minutes. Stir before serving. Makes 4 servings.
In medium bowl, stir dry ingredients together with a fork. Beat egg slightly into buttermilk and add to flour mixture with 1 tablespoon oil, mixing until moistened.
Mix all ingredients together. Mix once each day until the fifth day. On the fifth day, make it into rolls and cook at 350° for 1 hour. This is delicious and tastes like the beef stick you buy in the store.
Drain and chop artichokes. Stir ingredients. Bake at 350° until golden brown.
If your brown sugar gets hard, put it in a plastic Ziploc bag. Add one slice fresh bread, close tightly and leave a day or two.
Heat oven to 350°. Lightly grease a 9-inch pie pan. Set aside. In the bowl of mixer, cream margarine and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add milk and flour and blend well. Add coconut and vanilla and mix. Pour into prepared pie pan. Bake 45 minutes or until set. Serves 6 to 8. A delicate and thin crust is formed during baking. A cross between a pie and a pudding.
Dissolve yeast in water. Stir in the sugar, flour and the salt; beat until smooth. Add the soft shortening, egg and 1 1/4 cups more flour; beat until smooth. Scrape down sides of bowl and seal. Let rise in a warm place until doubled, about 45 minutes.
Bake cake in 2 (8 or 9 x 1 1/2-inch) layer pans as directed on package. Cool; split to make 4 layers. In small mixer bowl, beat frosting mix (dry), cream cheese, milk and almond extract until smooth. Slice strawberries lengthwise, reserving 1/2 cup of the outer for top layer. Stack layers, spreading each with about 1/2 cup frosting and about 1/2 cup strawberries. Place reserved strawberry slices, cut side down, on top layer. Chill at least 1 hour before serving because of the cream cheese (refrigerate leftover cake).
Chop apples. Stir pudding and pineapple into Cool Whip. Chop Snickers into bite size pieces. Add Snickers, apples and nuts to Cool Whip. Serve cold.
Mix soups, water and rice in long casserole. Salt chicken and place on top of rice mixture. Bake at 350° for 1 1/4 hours.
First mix Lipton dried onion soup mix with other soups. Butter casserole dish. Sprinkle rice on bottom of pan. Place chicken on rice then add chicken broth and mushroom soup over all. Sprinkle with paprika. Cover with foil and bake 1 1/2 hours, covered. Uncover and bake 30 minutes or more until chicken is brown in 375° oven. Yields 4 to 6 servings.
Place over heat until dissolved. Pour over meat loaf or rolls. Start oven at low temperature, 325°, for 1/2 hour. Increase heat to 350°. Keep basting every 45 minutes until well done (nice and brown).
Combine milk and cream of chicken soup. Heat and add chicken. Cook broccoli in boiling salted water 5 to 8 minutes. Drain, arrange in bottom of shallow, greased casserole. Sprinkle with 1/4 cup grated cheese. Pour chicken over broccoli and cheese. Top with remaining cheese. Bake at 425° about 5 minutes or until cheese is melted and brown.
Pour all ingredients into blender. Blend on low and increase speed until smooth. Scrape mixture into a container and refrigerate.
Crush Oreos cookies using a rolling pin or a food processor and add butter once crushed. Put mixture in a 13 x 9-inch dish and press into a crust. Set in freezer for 15 minutes. Add vanilla ice cream by slicing it and pressing it flat (using spatula and wax paper) over crust. Pour fudge sauce over ice cream, then add Cool Whip to top it off and sprinkle nuts on top. Cover and put in freezer for at least 15 minutes. Serves 12. All ingredients can be altered to fit one's taste (i.e., different ice cream, cookie or topping).
Combine potatoes, onions, celery seed, salt and pepper. Toss lightly. Separate whites of hard-cooked eggs from yolks. Chop whites and add to potato mixture; chill.
Mix all together after cooking macaroni first. Cover with buttered crumbs. Bake in casserole at about 350° for 1 1/2 hours.
Mix and refrigerate all ingredients for 2 hours. Roll in balls 1 inch in size. Bake at 350° for 20 minutes. Roll in powdered sugar.
*If Ro-Tel tomatoes are not available, use 1 large can of tomatoes, reserve juice and add as needed. Use small can green chilies and flavor to taste.
Mix ingredients and pour over chicken. Bake slowly for 2 hours in an uncovered casserole dish at 300°.
Crumble ground beef in medium glass bowl. Stir in onion. Cook at High 3 1/2 to 4 1/2 minutes or until beef is brown. Stir once; drain. Stir in 1 can tomato sauce, water, 1 tablespoon cheese, salt and pepper. Cook, covered, at High 2 1/2 to 3 1/2 minutes. Stir in rice, let stand, covered, 5 minutes.
Cream butter. Mix sugar and cornstarch (or flour). Add to creamed butter, continue creaming. Add eggs, one at a time, beating well after each. Pour into unbaked pie shell. Bake at 350 degrees for 35 minutes.
Mix all ingredients and turn into oiled loaf pans and bake at 300° for 1 1/2 hours. Cool and slice.
Saute salt pork and onions in large pan. Add potatoes and 1 cup water. Simmer 5 minutes or until potatoes are tender. Place fish on top of potatoes and onions. Add remaining cup of water. Simmer until fish flakes easily when touched with a fork. Add half and half and milk. Stir in butter, salt and pepper. Heat through over low heat and serve.
Wash rice well under hot water. Brown sausage and onion. Add all ingredients in casserole dish and bake at 350° for 1 1/2 hours.
Mix cream cheese and sugar. Add egg; mix well. Combine oleo, water and chocolate in a saucepan. Bring to a boil. Remove from heat. Add flour and sugar; mix well. Add eggs, sour cream and soda. Mix well. Pour in greased 9 x 13-inch pan. Spoon cream cheese mixture over chocolate batter. Cut through batter to marbleize. Sprinkle with chocolate chips and bake at 375° for 25 to 31 minutes.
Mix cake mix, apricot nectar, oil, sugar and eggs on low speed until well blended, then on medium speed for 2 minutes. Pour into well-greased and floured Bundt pan and bake in a 350° oven until done. Remove from oven; let cool slightly, then remove from pan.
Combine all ingredients except bacon in large ovenproof container. Lay bacon strips on top. Place on smoker grid and smoke cook 2 to 2 1/2 hours or 4 hours in oven at 250°.
Combine flour and sugar. In a saucepan, melt butter and add water and cocoa. Bring to a boil. Add this to mixture of flour and sugar; mix well. Add remaining ingredients and blend well. Bake at 350° for 35 to 45 minutes.
Brown meat and onion. Mix all ingredients. Put into greased 2-quart casserole dish. Bake at 325° for 1 1/2 hours.
Grease Bundt pan. Drop frozen rolls in pan. Sprinkle with dry pudding and brown sugar. Pour melted margarine over rolls. Top with nuts. Let stand until rolls double. Bake at 350° for 30 minutes. Serves 12.
Brown hamburger and onion. Add ham, ketchup, salt, brown sugar, mustard, vinegar and the can of pork and beans. Drain liquid from the lima, butter and kidney beans and add to mixture. Add molasses to taste and mix well. Bake at 350° for 1 hour.
Mix all ingredients. Form ball and roll in ground nuts or parsley. Refrigerate until needed.
Peel and slice apples. Place in buttered Pyrex dish. Sprinkle 1/4 cup sugar over apples. Add 5 to 6 tablespoons of water.
Mix ham, pork, bread crumbs, eggs and milk. Shape into meat balls. Combine brown sugar, vinegar, mustard and water; bring to a boil. Pour sauce over ham balls in pan. Bake at 250° for 1 hour and 30 minutes. Makes 12 servings.
Bake white cake as directed on box and cool. Prong it and pour pineapple over cake. Mix cream cheese and vanilla pudding and spread over cake. Top with Cool Whip and sprinkle coconut over top. Refrigerate until ready to serve.
In large skillet over medium heat, saute onion, celery and broccoli in butter for 3 - 5 minutes. Stir in cheese, soup and milk until smooth. Place rice in a greased 8-in square baking dish. Pour cheese mixture over; do not stir. Bake, uncovered, at 325 degrees for 25-30 minutes or until hot and bubbly. 8 - 10 servings.
Use fat to brown ground beef and peeled, chopped onion. Pour off fat. Add soup and ketchup. Cover pot and continue cooking until meat is completely cooked. Serve over hamburger buns, split. Serves 8.
Drain peas and put in a baking dish. Drain the asparagus and save the juice and add asparagus to the peas. Mix the flour with a small amount of milk to make a paste. Melt the butter in a pan and add the flour paste. Add remaining asparagus juice and cheese to the butter mixture and mix until melted. Pour over casserole. Grate extra cheese on top along with cornflake crumbs. Bake 30 minutes at 350°.
Squeeze grated zucchini by handfuls to remove excess water. Grease two 8 1/2 x 4 1/2 x 2 1/2-inch bread pans. Spray with Pam and/or grease.