HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soak gelatin in cold water; set aside. In saucepan, dissolve cornstarch in 1/4 cup cold milk. Stir in remaining milk, sugar and butter; simmer for 2 minutes, stirring constantly. Gradually add hot mixture to eggs, stirring well. Return egg mixture to saucepan; cook and stir until thickened (do not boil). Remove from heat. Add gelatin, stirring until dissolved. Blend in peanut butter. Chill until mixture begins to thicken. Fold in whipped topping. Pour half of the filling into pie shell. Add bananas; top with remaining filling. Garnish with additional whipped topping rosettes, if desired.
Soften yeast in 1 cup of water; let stand. Combine 5 cups of water, salt, sugar and shortening; add yeast mixture and 1 cup of flour. Beat on high for 1 minute, then hand mix, a little at a time, the rest of the flour. Knead for 10 minutes on floured board or table. Place in a greased bowl; let rise until doubled in size, about 1 1/2 hours.
Mix egg and milk in bowl. In another bowl mix potato flakes, garlic and Parmesan cheese. Roll chicken in egg mix, then in the potato mix. Melt butter in shallow baking pan. Roll coated chicken pieces in the butter and place them skin side up in pan. Bake at 400° for 45 to 50 minutes or until juices from chicken run clear.
Combine all ingredients, except pie shell. Mix well. Pour into pie shell and bake at 450° for 10 minutes. Reduce heat to 350° and bake 30 to 35 minutes.
Combine eggs and milk in bowl; beat thoroughly. Dip chops in mixture, then coat with bread crumbs. Place in greased baking pan. Bake in 350° oven for about 45 minutes or until chops are golden brown. Serve with rice or mashed potatoes. Makes 4 servings.
Mix all together and let stand several hours before serving. Makes 10 to 12 servings. Broccoli seems to absorb all the mayonnaise for a crisp fresh salad.
Shake, beat or blend. Cover and store in refrigerator. Shake well before using. Good dressing for greens, mandarin oranges, red onion slices and cashews.
Do not use mixer. Blend with a spoon. Sift dry ingredients together. Add remaining ingredients until all are mixed well. Bake in a greased and floured tube pan at 325° for 1 hour and 20 minutes. Place foil over cake top for the last 20 minutes to prevent cracking. Cool. Place in refrigerator overnight before slicing. Keep refrigerated. Serves 8 to 10. Enjoy!
Mix sugar, flour and salt together and add to the undrained crushed pineapple. Stir in the shredded cheese and place mixture in buttered casserole. Cover with buttered bread crumbs and bake at 350° for 40 minutes. Serves 4 to 6.
Cut up potatoes in chunks; place in a shallow 9 x 12-inch casserole dish. Put cheese, onion and pimento on top of potatoes. Sprinkle on parsley, paprika and garlic powder. Put toasted bread cubes on top; drizzle butter on top of toast. Bake for 25 minutes at 350°. Serves 6 to 8.
In a large skillet, cook onion and garlic in butter or margarine until onion is tender but not brown. Add zucchini or broccoli and stir about 2 minutes or until crisp-tender. Remove from heat.
Dissolve jello in boiling water. Add cold water. Chill until beginning to thicken. Add low-fat yogurt and beat with beater until light and fluffy. Pour into individual dessert cups or punch cups. Chill 2 hours before serving. Makes 4 cups.
Combine all ingredients with rice in 3 cups of water. Cook about 40 minutes. Cover and let sit until ready to serve. Serve with other food where dressing could have been used.
Fill a buttered baking dish 3/4 deep with apples. Sprinkle with 1/2 cup sugar. Dot generously with butter. Place in 350° oven while mixing dough. Then mix sugar, salt, flour, baking powder and cut in butter. Add well beaten egg. Sprinkle mixture over apples. Spreads self in oven. Bake 45 minutes to 1 hour at 325° to 350°.
Mix all together, except catsup. Pat into a 9-inch square pan. Spread catsup over top. Bake at 350° for 45 minutes.
Mix all ingredients except pecans; mix well. Spoon into 1 1/2-quart casserole. Pour 1/2-inch water in 13 x 9 x 2-inch pan and place casserole in pan. Bake at 350° for 50 minutes. Garnish with pecans.
If using fresh peaches, add additional 1/4 cup of sugar with them. Drain canned peaches if being used. Put butter in a deep pan. Melt at 350° in oven. Stir up batter of sugar, flour, baking powder, salt and milk. Pour over melted butter. Put peaches on top. Do not stir. Bake 1 hour or until golden brown. Batter rises to top while baking. Can substitute canned cherries, blueberries or fruit cocktail for peaches.
Boil fryer or hen and debone. Mix chicken soup into your broth. Combine flour and water and knead to a stiff ball. Roll out very thin and cut into squares. Bring broth back to a slow rolling boil and drop dumplings in, one at a time. (It will make a layer on top and you simply press down with fork or spoon.) Salt and pepper to taste. After you have placed all dumplings in pot, boil for 1 minute and turn heat off. Let dumplings sit for 15 to 20 minutes. Stir and serve.
Heat oven to 400°. Place pita breads on ungreased cookie sheet. Top each with 2 Tbsp. pizza sauce, spreading to within 1/2 inch of edges. Top each with onion, bell pepper and mushrooms. Sprinkle each with 1/4 c. cheese. Bake at 400° for 15 minutes or until cheese is melted and lightly browned. Makes 4 pizzas.
Place rack in lowest position. Preheat oven to 425°. Spoon apple filling into pastry shell. Bake 15 minutes.
Coat chicken lightly with flour. Heat oil in large pan and brown chicken a bit at a time. Remove chicken and put aside. Saute onions in same pan, adding a little cider if needed.
Preheat oven to 350°. Combine cream cheese, 1/3 cup sugar, salt, vanilla and 1 egg in bowl. Beat until well blended; pour into pie shell. Sprinkle with pecans. Combine 3 eggs, 1/4 cup sugar, 1 teaspoon vanilla and corn syrup in bowl; blend well. Pour over pecans. Bake for 35 to 40 minutes or until center is firm. Makes 8 servings.
Chop broccoli into bite size pieces. Tear bread into 1-inch pieces. In bowl, beat with a fork, eggs, milk, melted butter, cheese and salt. Pour cheese mixture over broccoli. Cover with lid or foil. Bake at 350° for 35 minutes. Serve hot.
Bring 3 cups sugar and milk to 212°. Add melted sugar. Cook to soft ball. Cool. Pour in buttered pan.
Grind olives and Cheddar cheese cubes in a large mixing bowl. Add remaining ingredients and mix until creamy. Cover bowl and chill thoroughly. Shape into a ball. Roll in parsley or nuts. Serve with crackers or bread sticks. Yields 1 1/2-pound cheese ball.
Place gizzards in a medium-sized saucepan. Add water to barely cover. Bring to a boil; reduce heat and simmer about 30 minutes or until gizzards are tender. Set aside with cooking liquid.
Mix milk and pudding following directions on box. After pudding sets, fold in Cool Whip. Butter bottom of 9 x 13-inch pan. Line with whole graham crackers. Layer on 1/2 of pudding, another layer of crackers and a layer of the remaining pudding. Top with graham crackers. Frost and refrigerate for 24 hours.
Cream shortening and sugar. Melt chocolate in water on stove and add to creamed mixture. Add soda to buttermilk, then add flour and milk alternately to mixture. Add vanilla, then eggs and mix (eggs must be added last or the cake will be ruined). Bake in 8-inch square or 9-inch round layers or in 9 x 13-inch pan at	350° for 25 minutes.	May bake as cupcakes too.
Prepare cake according to instructions on box (9 x 13-inch or 9 x 15-inch). While cake is baking, cook pineapple, sugar and cornstarch until thick. Spread mixture on baked cake while cake is warm. Let cool. Prepare pudding mix according to directions on box. Spread on cooled cake. Spread Cool Whip over pudding. Sprinkle with coconut.
Combine first five ingredients in a large saucepan and bring to boil over medium/high heat, stirring constantly with a wooden spoon. Turn heat to low and cook until rice is softened, about 30 minutes. Remove from heat. Blend beaten egg and 2 tablespoons of milk in small bowl. Pour into Rice Pudding; blend well. Pour in serving dish and chill before serving. Sprinkle with cinnamon.
In a large covered plastic container, mix together salad oil, lemon pepper, dill weed and garlic salt. Add oyster crackers and mix thoroughly. DO NOT COOK!
Sift together into bowl, Softasilk, sugar, baking powder and salt. Add shortening, 2/3 cup milk, extract and vanilla. Beat vigorously with spoon for 2 minutes by clock (about 150 strokes per minute). Or mix with electric mixer on medium speed (middle of dial) for 2 minutes. Add the rest of milk and egg yolks. Beat 2 more minutes. Pour batter into prepared pans. Pan size: 2 round layers, 8 x 1 1/2-inch. Temperature: 350° (moderate oven). Bake 30 to 35 minutes. Cool. Frost with White Mountain Icing.
Melt oleo in a baking dish. For batter, mix sugar, flour, salt, baking powder and milk. Pour batter over the melted oleo. Then dump sliced peaches over the batter. Do not stir. Bake at 350° for about 1 hour or until brown and bubbling.
Combine instant breakfast drink with pineapple juice and ginger ale in a 2-quart punch bowl, stirring until completely dissolved. Garnish with mint leaves. Makes 5 1/2 cups. Serves 10 to 12.
Saute celery, onion and butter in Dutch oven until tender. Add the next 9 ingredients. Cover and simmer for about 20 minutes, until vegetables are tender. Remove from heat. Mash with potato masher slightly (soup will be very lumpy). Add milk and cheese. Cook until cheese melts, stirring constantly. Makes 10 cups.
Break and cook noodles according to directions on package. Cool. In a large bowl, toss together noodles, cabbage, chicken, celery, onion and carrots. In small bowl whisk together oil, vinegar, sugar, sesame seed, soy sauce, salt and pepper. Pour over cabbage mixture. Toss until all ingredients are well coated. Chill 1 hour before serving.
In large bowl, put all fruits except bananas and sprinkle with dry pudding. Cover and chill. Slice bananas. Just before serving, add marshmallows and bananas.
Combine ingredients, mixing at medium speed on electric mixer until well blended. Serve over fruit. Preparation time: 15 minutes.
In a large bowl combine chicken, cucumber, Feta cheese, olives and parsley; set aside. In a small bowl stir together mayonnaise, yogurt, oregano and garlic. Add to chicken mixture. Toss to coat; cover and chill. Serve in pita pockets with lettuce or serve on lettuce leaves. Makes 6 servings.
In medium bowl, combine 3 cups milk and pudding mix. Beat on low speed of electric mixer until thick. Fold in whipped topping.
Preheat oven to 325°. Butter a deep cake pan. Coat with crushed Oreo cookie crumbs. Beat together cream cheese, 1 cup sugar, 3 eggs (one at a time) and vanilla. Stir in broken cookies. Bake for 1 hour. Let cool. Turn out onto plate. Refrigerate before serving. Garnish with fresh fruit. Serves 8 generously.
Cook macaroni according to package. Mix cooked macaroni, mushroom soup and tuna all together. Bake at 375° for 30 minutes.
Cook mushrooms and onion in butter in skillet for about 5 minutes. Add remaining ingredients and saute about 5 minutes longer.
Melt cheese in the top of a double boiler or in the microwave, stirring in horseradish and mayonnaise. Let cool and refrigerate.
Mix flour and sugar. Stir in eggs, soda, vanilla, chopped nuts and crushed pineapple and juice. Pour into ungreased 9 x 13-inch baking dish. Bake at 350° for 40 to 45 minutes. Frost with Cream Cheese Frosting.
Pour cherry juice into mixing bowl. Mix, with blender, cream cheese with cherry juice until smooth. Mix in Cool Whip. Drain fruit cocktail and mandarin oranges. Mix into cream cheese and Cool Whip mixture. Cut cherries (about 1/2 jar) into halves and mix in with English walnuts. Smooth top. Cut rest of cherries in half and place on top.
Heat oven to 350°. Mix flour, margarine and powdered sugar. Press in an ungreased square pan (8 x 8 x 2-inch or 9 x 9 x 2-inch), building up 1/2-inch edges. Bake for 20 minutes. Beat remaining ingredients until light and fluffy, about 3 minutes. Pour over hot crust and bake until no indentation remains when touched lightly in center, about 25 minutes. Cool and sprinkle with powdered sugar. Cut into about 1 1/2-inch squares. Makes 25 cookies.
Preheat oven to 350°. Melt first 2 ingredients in pan. Keep warm and set aside. Mix the next 4 ingredients; pour 1/2 of the mixture into a 13 x 9-inch pan. Bake at 350° for 18 minutes. Remove from oven; sprinkle chocolate chips and dollop on caramel mixture. Pour the rest of the cake batter on top. Bake an additional 18 to 20 minutes. Cool and put in the refrigerator for 3 minutes before cutting! Enjoy.
Dissolve jello in 2 cups boiling water in a large mixing bowl; add hot jello mixture and stir until dissolved. Melt marshmallows in 1/4 cup boiling water in top of double boiler; add to jello mixture. Add 1 cup cold water. Add whipped cream and beat until smooth. Add pineapple and nuts. Pour into a greased large baking dish.
Put all ingredients in mixing bowl; beat until smooth. Pour into unbaked pie shell. Bake at 400° for 15 minutes, then turn down to 350° and bake 25 minutes, or until knife will pull out uncoated.
Cream margarine, Crisco and sugar until fluffy. Add eggs, one at a time. Sift flour and baking powder together. Add to mixture alternately with milk and cocoa. Beat until all ingredients are used up. Add vanilla and beat until smooth. Bake in tube pan at 325° for 1 1/2 hours.
Cream together butter, sugar and vanilla. Add remaining ingredients. Stir well by hand. Take 1 teaspoon of dough and roll into balls; press down with fork. Bake at 350° until lightly browned.
Mix jello and water. Let cool. Add pineapple and blueberry. Put in refrigerator until firm.
Boil and drain potatoes. Whip hot potatoes, adding cream cheese and sour cream. Continue beating until fluffy and smooth. Add salt and pepper. Place in a buttered 9 x 13-inch baking dish. Dot generously with butter. Cover with foil and refrigerate. Bake, covered with foil, 15 minutes at 325°. Continue baking, uncovered, for 20 minutes.
Saute onion, peppers and bacon (crushed). Add scrambled eggs. Cook rice as directions state. Add rice and soy sauce. Cook for 15 to 20 minutes.
Cut Crisco into flour. Stir in buttermilk. Knead slightly. Roll out to about 3/4 to 1-inch. Cut into biscuits. Bake at 425° until golden brown. Makes 10 to 12 biscuits. These freeze well before baking.
Dissolve pudding in liquid from pineapple. Add remaining ingredients, reserving a few cherries for the top, if desired. Chill well. Good with turkey/dressing meal.
Dissolve yeast in warm water. Add shortening, sugar, salt, caraway seed, nutmeg, sage and 2 cups flour. Blend well. Beat 2 minutes at medium speed. Add remaining flour and beat until smooth. Scrape sides of bowl. Cover and let rise 30 minutes or until double. Stir down by beating 30 strokes. Spread evenly in loaf pan (9 x 5 x 3-inch). Smooth top with floured hands. Cover and let rise 40 minutes or until double. Heat oven to 375°. Bake 45 minutes or until loaf sounds hollow when tapped. Butter tops and remove from pan to cool.
Drain pineapple, reserving juice. Add enough water to juice to measure 1 cup liquid. Set pineapple aside. In skillet combine pineapple liquid, onion, brown sugar, vinegar, soy sauce, bouillon and salt. Bring to a boil. Add chicken. Reduce heat. Tightly cover and simmer for 30 minutes or until chicken is tender. Remove chicken. Set aside. Combine cornstarch and cold water. Stir into skillet. Cook and stir until thick and bubbly. Add pineapple, orange sections and chicken. Heat through. Spoon sauce over chicken. May be served with rice. Makes 4 servings.
Melt butter in microwave. Add powdered sugar. Add to remaining ingredients. Cream together sugar and eggs; fold in Cool Whip. Fold in pineapple, peanuts and apples. Refrigerate. (Don't put in peanuts, if making ahead.)
*I used Sargento finely grated Mozzarella and Cheddar.
Melt together first 3 ingredients on medium heat for about 10 minutes. Stir constantly. Remove from heat and add one teaspoon vanilla, one cup chopped nuts and three cups Rice Krispies. Put in greased pan. Cool. Cut into small squares. Then shake in bowl with confectioners sugar.
Sift together flour, soda and	salt. Set aside. Beat for 2 minutes shortening, brown sugar, granulated sugar, egg, peanut butter, water and vanilla. Add sifted flour mixture; beat 1 minute. Drop by teaspoonfuls on a greased cookie sheet and press lightly with a fork dipped in flour. Add chopped peanuts if desired. Bake at 325° for 15 to 20 minutes. Makes 3 1/2 dozen.
You put butter, milk, flour, butter again, then syrup. Put it on a plate. Then you eat it.
Mix together and put in a 9 x 13-inch pan and put topping on.
Preheat oven to 350°. Line muffin tins with paper baking cups. In a large bowl, beat sugar and oil together, then add bananas, yogurt, vanilla and eggs. Blend well. In small bowl, combine dry ingredients. Add to banana mixture and stir just until dry ingredients are moistened. Gently stir in blueberries. Pour into tins. Bake for 20 minutes. Can also be baked in loaf pan for 40 to 50 minutes.
Crumble cake in a 9 x 12-inch pan. Spread pineapple on cake, covering it well. Prepare pudding according to package directions and spread on pineapple. Cover pudding with Cool Whip. Sprinkle with coconut. Garnish with cherries and nuts.
Preheat oven to 400°. Drain pineapple. Mix ingredients in order given. Drop cookies on cookie sheet. Cook for 12 minutes at 400°. Cool and serve.
Rinse beans and set out the night before. Place beans in stew pot. Wash potato and put in stew pot (whole with peel). Slice onion; add stew meat or lamb shank. Add tomato sauce and enough water to fill pan 1/2 full. Salt to taste. Slow cook for 2 to 3 hours. Remove any bones. Peel potato. Drain broth. Mash all together. Serve with chips or bread.
Cream 1 cup sugar with cream cheese; add eggs, one at a time. Add salt and almond flavoring. Pour into spring-form pan. Bake for 40 minutes at 325°. Remove from oven; cool for 20 minutes. Mix sour cream, remaining sugar and vanilla. Pour over cheese cake. Bake for 10 minutes longer.
Combine all ingredients and toss gently to coat. Chill for 1 hour. Serve on lettuce leaves.
Heat oven to 350° (325° if using glass pie plate). Grease a 10-inch plate. Beat all ingredients 2 minutes with a mixer. Pour into plate. Bake at 350° for 50 to 55 minutes or until a knife inserted in middle comes out clean. Yields 8 servings.
Brown chicken on both sides; season with a little garlic and pepper. Cook Rice-A-Roni according to package directions. Slice and saute vegetables in margarine, garlic, pepper and red cooking wine. Cut chicken into small pieces, mix in with Rice-A-Roni. Mix chicken broth in with vegetables until heated, then pour over chicken and rice and serve.
Boil potatoes until done. Combine mayonnaise, sour cream, horseradish, celery seed and salt in small bowl and mix well. Place half the potatoes, onions and parsley in serving bowl. Spoon half of the sour cream mixture over the top. Spoon remaining sour cream mixture over the next layer of potatoes. Sprinkle with remaining parsley over sour cream. Chill in refrigerator for 12 hours or longer.
Cook turnips until tender. Drain and mash. Add 2 tablespoons butter and eggs. Beat well. (This much can be done the day ahead.) Combine flour, sugar, baking powder, salt, pepper and nutmeg. Stir. Butter a casserole dish and put in mixture. Combine crumbs and 2 tablespoons butter. Sprinkle on top. Bake at 375° for 25 minutes or until light brown on top. Serves 6. Enjoy!
Brown the meat and onion in skillet. Add drained beans and soup (do not add water to soup). Pour into a greased 1 1/2-quart casserole. Mash potatoes with milk, egg and seasonings. Drop in mounds over meat mixture. Sprinkle with grated cheese. Bake at 350° for 25 to 30 minutes.
Spread bean dip for bottom layer, then avocado mixture. Mix up taco seasoning with sour cream, then spread the sour cream. Add on top, any way, the cheese, tomatoes, olives and bell peppers. Lemon juice goes with the avocados.
Melt butter. Blend in flour, salt, and mustard. Add milk slowly, stirring constantly. Cook until smooth and thick. Beat egg. Add small amount of sauce, stir, return to sauce. Cook about one minute. Combine all ingredients, except crumbs. Place in one quart casserole. Top with crumbs. Bake covered at 350° for 40 minutes. Uncover and cook 5 minutes more. Serves 6.
Soak cucumbers and onions 6 hours in 1 tablespoon salt. Drain off liquid. Mix other ingredients and add to onions and cucumbers. Keep refrigerated. May be added to again and again as long as dressing lasts.
Combine with mixer on low. Press into ungreased 13 x 9-inch pan. Bake at 350° for 15 to 20 minutes.
Mix eggs and sugar; beat well. Add oil, flour, spices, soda and salt; beat well. Add pumpkin. Bake in a well-greased tube pan at 350° for 1 hour.
Put in 1 1/2-quart casserole dish or baking dish. Set in pan of hot water. Bake at 350° for 45 minutes. Cool 1/2 hour, without stirring.
Wash shrimp and set aside. Simmer sauce, onion, celery, green pepper, mushrooms, parsley and pepper in skillet for 30 minutes. Add shrimp and cook 10-15 minutes more, until shrimp is pink and tender. Serve over rice.
Sift dry ingredients in large bowl. Add eggs, water, vanilla and shortening. Beat until smooth. Fold in oatmeal, pecans and raisins. Shape into balls or drop by teaspoon 1-inch apart on greased cookie sheet. Bake at 375° for 12 to 15 minutes. Cool on wire rack. Makes 4 1/2 to 5 dozen.
Whip together eggs and milk. Let stand overnight. Add 1 can mushroom soup mixed with a little milk. Bake at 350° for 45 minutes or 1 hour.
Beat together ingredients. Bake at 375° for 20 minutes in bread pan. Remove from oven and slice 1/2-inch thick. Butter each slice lightly on both sides. Place on cookie sheet and return to oven for 5 minutes. Cool thoroughly before storing in tight lid container.
Chop nuts. Beat eggs; add sugar and oil. Combine dry ingredients. Add to first mixture with zucchini. Stir in raisins, nuts and vanilla. Put in 2 greased and lightly floured loaf pans. Bake in lowest rack at 350° for 60 minutes. Let stand 10 minutes and turn out on wire rack. Glaze with powdered sugar mixed with a little cream. This recipe freezes well.
Cover raisins with water and cook for few minutes. Add butter to hot raisins; let cool slightly. Add remaining ingredients; mix well. Pour into unbaked 9-inch pie shell. Place crust on top, cut holes in top crust. Bake about 45 minutes at 350°.
Put peppers (discarding seeds) and peeled onions through food processor. Add salt; cover with boiling water. Let stand 5 minutes. Drain liquid and discard. Add vinegar and sugar to vegetables. Bring to a boil, simmer 20 minutes. Ladle into hot jars, adjust lids at once. Process in boiling water bath (212°) for 5 minutes. Makes 6 pints.
Trim skin off eggplant. Slice into rounds 1-inch thick. Liberally oil cookie sheet with olive oil. Place eggplant on cookie sheet and bake in a 375° oven approximately 7 to 10 minutes. Remove cookie sheet and top each eggplant round with 2 tablespoons of marinara sauce. Return to oven for 5 minutes. Remove cookie sheet, top each round with 1 or 2 fresh basil leaves and sliced Provolone cheese (approximately 1 ounce each). Turn off oven. Return to oven until cheese is melted.
Arrange green beans in bunches of 8, wrapping 1/2 slice bacon around each bunch. Place beans in a 13 x 9 x 2-inch baking dish. Pour dressing over beans. Cover and chill 3 hours. Bake at 350° until bacon is brown on top.
Beat together eggs and sugar. Add remaining ingredients. Mix well. Pour into unbaked pie crust. Bake at 350° until done, about 45 minutes.
Boil squash and onion until tender and drain well. Add salt, pepper, Tony's seasoning, egg and flour. Mix well. Drop in hot deep fat for fritters (like hush puppies) or shallow oil for patties. Brown patties on both sides. Drain well on paper towel. You don't have to cook these all at once. Dough can be stored in refrigerator for a few days and cooked later. I have made a "ton" of these!