HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soften gelatin in water. Cook milk, flour, salt, egg and sweetener until mixture coats spoon. Add softened gelatin and vanilla. Whip evaporated milk until thick. Fold into custard mixture. Chill and freeze in ice cream freezer. Yields: 1 quart; 16 calories per ounce.
Cook macaroni in pan according to directions. Combine all ingredients in bowl; toss gently to mix well. Cover; refrigerate for 1 hour.
Mix eggs, sugar and vanilla well together. Add pineapple and juice. Mix. Then add soda, flour and nuts; mix as you add. Bake in greased 9 x 13-inch pan for 35 to 45 minutes at 350°. After 35 minutes, do toothpick test.
Beat yolks thoroughly and add dry mustard powder, lemon juice, salt, pepper, garlic powder and then slowly, very slowly 1 cup of olive oil (all ingredients at room temperature) while vigorous beating is going on all the time.
Beat together the first 4 ingredients. Put vanilla wafer in bottom of each paper cup. Fill 1/2 full with cream cheese mixture. Bake 12 minutes at 375°. Cool. Top with cherry pie filling.
In sheet pan, cover bottom with sauce, 1 layer of noodles, sauce, Parmesan cheese, cottage cheese (4 spoonfuls), Mozzarella cheese (3 slices) and repeat layers until pan is almost full. Cook at 350° until cheese melts. Don't cover. Makes 2 pans.
Toss together and add 1 bag of crushed tortilla chips before serving. Top with Catalina salad dressing.
Peel and dice potatoes, put in 4-quart pan along with chopped onion, celery and grated carrots. Just barely cover with water. Boil until potatoes are just barely done. Reduce heat. Add butter and evaporated milk. Mix flour with a little water or save enough milk to mix with. Add flour mixture to potatoes. Add cubed Velveeta. Let it melt and salt and pepper to taste.
In a skillet, over medium heat, cook mushrooms and onion in butter until mushrooms are lightly browned, six to eight minutes. Spread mushroom mixture evenly in bottom of pie shell. Sprinkle Swiss cheese over mushroom mixture. Beat together remaining ingredients, until they are well blended. Pour over mushroom mixture and cheese. Bake in preheated 375° oven until knife inserted in center comes out clean. Let stand 5 minutes before serving.
Mix dry ingredients, then salad dressing and water. Add soda last. Bake at about 375°.
Add 1/2 the batter in long greased pan; add 1 can of fruit and cover with the rest of the batter. Bake in 350° oven for 45 to 50 minutes.
Boil 1 gallon of water with 3 pounds of sugar to thin syrup stage. Mash berries. When syrup is cooled to lukewarm, add raisins and yeast and add to mashed berries. Stir, then cover with cloth and let stand for 7 days in a warm place. Then skim off top scum and strain liquid through several layers of cheesecloth. Cover and let stand until fermenting stops, about 3 or 4 days. Skim off top again. Ladle into bottles, cork and store in a cool place for several weeks.
Dissolve jello and sugar in boiling water. Add all other ingredients. Chill until firm.
Sift together flour, sugar, soda and salt. Add eggs and beat 3 minutes. Drain off 1/2 cup juice from can of fruit cocktail and add the rest of the can of fruit cocktail to the batter. Pour into a buttered 9 x 13-inch pan. Sprinkle over the top before baking, 1 cup brown sugar and 1 cup chopped nuts. Bake at 350° for 45 minutes. Serve with whipped cream if desired.
Combine ingredients. Add to cauliflower that has been broken into bite-size pieces. Marinate overnight.
Combine mayonnaise and chili sauce, stirring well. Spread butter on one side of each slice of bread; spread other side with mayonnaise mixture. Arrange cheese, corned beef and sauerkraut on mayonnaise side of 6 slices of bread. Top with remaining, buttered side out. Place sandwiches on a cookie sheet and broil each side until browned. Yield: 6 servings.
Beat egg white until stiff. Add sugar slowly, beating well after each addition. Add flavorings. Fold coconut and cracker crumbs into egg white. Drop by teaspoon onto greased cookie sheet. Bake in slow oven at 300° for 20 minutes. Yields 18 to 24 cookies.
Mix all ingredients. Pour into a lightly greased baking dish (9 x 13-inches). Bake at 350° for 50 minutes, or until golden brown. Grated cheese may be added a short time before it is done.
Boil eggs. Remove yolks from white mash yolks. Add miracle whip onions and pepper mix well. Spoon in egg whites. Sprinkle with paprika.
10:30 a.m.: Combine in a saucepan water, sugar and shortening. Boil for 5 minutes; cool.
Mix all ingredients together. Pour into a graham cracker crust. Chill for several hours before serving.
Pour rice in bottom of casserole dish. Cover with peas; top with diced chicken. Pour chicken and rice soup over this. Mix cream of chicken with broth from cooked chicken; mix Stove Top. Cover the casserole with this. Add more broth if needed to keep moisture. Cook at 400° for about 45 minutes or until brown.
Mix all together with wooden spoon for 2 minutes. Pour into 2 greased and floured loaf pans. Bake 1 hour at 350°. When cool, remove from pans and glaze all sides with pastry brush.
Combine margarine, sugar, water and Karo in 2-quart saucepan. Cook on medium heat until it reaches hard crack (290°) on candy thermometer. Pour in 3/4 cup of almonds and mix. Pour on large cookie sheet. Spread on cookie sheet. Lay Hershey bars on top. Spread Hershey bars as they melt. Sprinkle remaining 1/4 cup almonds on top of Hershey bars. Refrigerate for 1 1/2 hours. Break into pieces.
Combine potatoes, seasonings, sour cream, cheese and onions. Spoon into a greased 2-quart casserole dish. Mix crushed corn flakes with melted butter (enough corn flakes to soak up butter). Sprinkle over top of casserole. Bake at 350° for 45 minutes. Serves 8.
Mix all ingredients together. Spread in pan (greased). Bake 10 to 15 minutes or until brown at 300°. This is enough to make 2 pans. Spread the dough thin.
Melt chocolate morsels over hot water. Cool to room temperature. Gently stir in cereal until well coated; drop by tablespoonful on waxed paper. Place in refrigerator until chocolate is set, dry and hard, about 2 hours.
Measure flour into bowl and stir in sugar. Beat egg separately. Add egg, milk and all to flour. Stir until smooth. May need to add a small amount of milk or flour to be thin enough to pour on a greased hot grill or skillet. Makes 12 to 16 small pancakes.
Press in baking dish the flour, margarine and pecans. Cook for about 350° for 15 to 20 minutes. This is the first 3 ingredients. Spread on top of cooled crust the mixture of cream cheese, sugar and Cool Whip. Spread 2 cans blueberry pie filling on top of this mixture. Chill for several hours before serving.
Mix flour, baking powder, soda and salt in one bowl. In another bowl mix remainder of ingredients. Mix together and pour into greased loaf pan and bake at 325° for 1 hour.
In a large pot, boil chicken or chicken parts, onion, celery and parsley. Take out chicken from broth before you stir in the veggies.
Brown and drain ground beef in pan for 7 to 8 minutes; set aside. In boiling water, cook rice and chicken noodle soup mix. Add onion, bell pepper and celery stalks. Mix all together in a casserole. Bake covered at 400° for 1 hour.
Cook broccoli according to directions on package. Mix all ingredients and put in casserole. Top with half package of Pepperidge Farm dressing and 1/2 cup oleo. Bake in oven at 350` for 30 minutes.
Roll 20 Ritz crackers. Beat egg whites; add sugar. Fold crackers into beaten egg whites with baking powder and salt. Add chopped nuts and vanilla. Place in greased pie plate. Bake at 350° for 30 minutes. Serve with whipped cream or ice cream.
Slice bananas and strawberries; arrange to cover bottom of each crust. In medium mixing bowl, beat the Cool Whip, cream cheese, vanilla and sugar until fluffy. Pour 1/2 the mixture into each crust. Pour 1 jar of strawberry topping on each pie; spread to cover top. Chill 1 hour before serving.
Mix cheese and onions. Spoon about 2 tablespoons cheese mixture on the center of each tortilla; fold over. Spray a large skillet with cooking spray. Can be cooked on a George Foreman grill.
Combine beef or turkey and onion in large Dutch oven and brown; drain. Add the rest of the ingredients. Simmer 3 hours. Stir occasionally. Freezes great! Can substitute any frozen vegetables your family likes.
Put drained peaches in 1 1/2-quart baking dish. Sprinkle lemon rind over top. Mix brown sugar with dry Jiffy mix. Sprinkle on top of peaches. Dot with margarine. Bake at 350° for 1/2 hour. Serve with ice cream or whipped topping.
Layer as listed. Cover with 2 cups mayonnaise. Toss before serving. Best if made 12 hours before serving.
Cream butter, sugar and vanilla until fluffy. Add flour and nuts; blend well. Remove foil from candy. Shape 1 tablespoon dough around each kiss, covering completely. Place on Pamed cookie sheet. Bake at 375° for 7 to 10 minutes. Cool. Roll in powdered sugar.
Cook and debone chicken; chop chicken into small pieces. Add cream of chicken soup, green chili peppers, Monterey Jack cheese, sour cream and 1/2 pound of shredded Cheddar cheese. Mix together in a large bowl. Stuff tortilla shells with mixture; roll shells and place them in a 9 x 12 baking dish. Cover with the remaining soup mixture. Sprinkle remaining 1/2 pound of Cheddar cheese over the top. Cover and bake at 350° for 30 minutes. Uncover to brown cheese top.
Put flour and salt into a large mixing bowl. Measure water; add food coloring, then oil to water and food coloring. Mix together. Slowly pour water and oil mixture into flour and salt. Mix well. Knead mixture for 3 or 4 minutes. Put clay on table. Pull, push, stretch and squeeze 2 to 3 minutes more. Divide into 3 equal parts. Play with 1 part and put other parts in plastic bag. Store in refrigerator.
Mix the first 5 ingredients and refrigerate overnight. Cook pasta; drain, cool and combine with remaining ingredients. Add dressing and refrigerate several hours. Serves 8.
Cut tops off peppers and remove any seeds. Mix meat, rice, onion, salt and pepper. Stuff peppers 3/4 full with this mixture. Stand up in a deep skillet with a lid. Mix remaining ingredients and pour over the peppers. Cover and cook slowly 40 minutes. Add a small amount of water if necessary. Serve hot.
Wash and slice radishes thinly. Mix with green onions, sour cream and salt. Place in salad bowl; garnish with chopped or diced hard-boiled eggs and dill.
Preheat oven to 275°. Shred chipped beef into bottom of 10 x 12-inch shallow casserole, greased. Wrap a slice of bacon around each chicken breast. Place the breasts on top of the chipped beef. Sprinkle with pepper. Blend the soup with the sour cream and pour over the chicken breasts. Cover and bake for 3 hours.
Cut and arrange cabbage in bottom of casserole dish. Season to taste. Brown hamburger meat and onion and spread over cabbage. Add rice, tomatoes and soup. Cover and cook until done. You may cook in microwave.
Mix Jell-O with 1 1/4 cups boiling water. Add sugar, lemon rind and juice. Let cool for 15 minutes. Crush vanilla wafers and put into bottom of Pyrex dish. Remove frozen Pet milk from freezer and whip until very creamy. Fold together all ingredients and pour over vanilla wafers. Chill several hours.
Combine cottage cheese and sour cream. Finely chop vegetables and add to mixture. Season with a dash of each of the spices. Serve with crackers. Makes 1 1/2 cups of dip.
Cut up hen and cook by boiling until tender. Remove from broth and debone. Cut meat into small pieces. Sift flour into a pan Make well in flour; add the shortening and mix with water to make about 3 cups of dough stiff enough to roll out on floured surface with rolling pin. Roll as thin as possible. Cut into small 1 inch squares. Bring chicken broth to a boil. Drop dumplings and butter into broth. Stir in chicken. Cover and cook on simmer until done. If you use a fryer instead of a hen, add several bouillon cubes for a richer broth. These have always been a favorite at homecomings.
Place half the beans and salsa in a blender container. Cover; blend until smooth. Repeat with remaining beans and salsa. Spoon beat mixture into a 9-inch pie plate. Top with chilies, tomato and green onion. Bake, uncovered, in a 350° oven for 20 minutes. Top with cheese; bake 5 minutes more. Serve with tortilla chips. Yields 10 to 12.
Combine all ingredients. Use 2 tablespoons per cup of boiling water. Two ounces rum may optionally be added per cup.
Mix all ingredients except pecans and parsley. Form in a roll. Mix pecans and parsley together. Wrap in wax paper and refrigerate overnight. Slice and serve with crackers.
Beat yolks and sugar until well blended. Stir in Marsala or sherry. Place mixture in large bowl and place over medium heat. Whisk constantly while cooking until texture is thick (being very, very careful not to curdle). Pour over fresh fruit.
Combine chicken broth and vegetables in a large saucepan. Bring to a boil; cover. Reduce heat and simmer 10 minutes or until tender. Stir in chicken soup and pepper. Spoon into baking dish; set aside. Combine flour, milk and melted butter. Pour over chicken mixture. Bake at 350° for 55 minutes or until golden brown.
Prepare yeast; set aside. Mix 1 cup boiling water, sugar, salt and shortening. Add yeast (dissolved) and beaten egg. Mix; add 4 cups flour. Mix well.
Trim as much fat off brisket as possible. Put in 2-inch deep pan. Pour 1 to 2 bottles of barbecue sauce over brisket. Cook at 275° for 6 to 8 hours. Turn once after 2 hours. Drain off most of the sauce. Cut in 3/8-inch strips and pour a little barbecue sauce over the brisket. Serve and enjoy!
Mix all ingredients. Pour into well-greased muffin pan. Put in enough oil so that it will come on top of batter. Bake at 450° for approximately 30 to 40 minutes or until real brown and crisp. Muffins can be cooked on broil. Just make sure they don't burn.
Mix with spoon until well mixed. Take 1 teaspoon at a time and roll in confectioners sugar. Place on cookie sheet 1 1/2 inches apart. Bake at 350° for 10 to 12 minutes.
In medium sized saucepan, place water, chocolate and butter. Let them melt; stir and cool. Sift flour, salt, soda and baking powder and add to first mixture. Add sugar and buttermilk and last, the eggs, one at a time, then vanilla. Mix well. Bake in greased and floured pans for 35 minutes at 350°. Makes great cupcakes; very moist!
Cut chicken into serving pieces (or use 6 boned breasts). Arrange in greased 3-quart casserole. Lightly brown rice, garlic and onions in oil. Add tomatoes and seasonings and pour over chicken. Cover with foil and bake in 350° oven until chicken is tender and rice is done, about 1 hour. Serves 6 to 8.
You can use strawberry Jell-O and strawberries or lime Jell-O and pineapple together. Mix all ingredients and pour into pretty bowl. Chill.
Let milk come to a boil and put in sugar, butter and salt. Stir in 1/2 cup meal and the well beaten egg yolks. Beat egg whites until stiff and fold into the mixture. Pour in buttered baking dish or pan and cook at 375° for 1 hour.
Combine dry ingredients. Slightly beat eggs; then add with oil to dry mix. Don't mix thoroughly; leave some dry. Then fold in pecans and pie filling. Do not overmix. Leave some dry, this makes crunchy topping. Bake 1 hour or until done at 350° in a 13 x 9-inch pan.
Place soft drink powder, sugar and milk in a large punch bowl. Stir to dissolve. Spoon in vanilla ice cream by small spoonfuls. Carefully pour in lemon-lime drink. Serve immediately. Makes 15 servings.
Wash and cut string beans in tiny round pieces (to resemble corn). Boil in salted water for 15 minutes. Saute in butter, onions and tops. Add corn and seasonings. Cook for 15 minutes. Strain water from beans and add corn mixture. Steam 10 minutes to let seasonings penetrate. Serves 4 to 6.
In large pan, put rice, water and margarine. Stir only once. Put lid on pan; bring to a boil. Turn heat down, but continue to boil 25 minutes. Do not stir. Remove lid; add sugar, marshmallows, pineapple and sliced cherries. Put lid on for 5 minutes to melt marshmallows, then stir.
Cook noodles in boiling salt water. Saute green pepper and onion in small amount of butter until both are tender. Alternate layers in medium-size casserole. Bake at 350° for 30 minutes.
Cook onion and garlic until soft. Add ground beef and cook until done. Add spices, tomato sauce and water. Layer in a 9 or 10-inch round ovenproof baking dish the flour tortillas, sauce and cheese 2 times. Cover and bake at 350° for 1 hour or until done and bubbly.
Cook your roast in the crock-pot all day (approximately 8 hours). Put enough water to cover about 1-inch over the roast. You can add salt, pepper, onion salt and garlic salt if you like but it is not necessary. When the roast is done, remove all fat and pull the meat apart into shreds. Chop your onion and garlic very fine. Heat about 2 to 3 tablespoons of oil in frying pan and saute your onion and garlic for about 3 to 5 minutes. Add your diced chiles and then add your meat. Mix well and then add about 3/4 cup of water, 2 teaspoons chili powder, 1/8 teaspoon garlic powder, 1/8 teaspoon onion powder, 1/2 teaspoon salt and 1/8 teaspoon pepper. Mix well and simmer, covered, for about 30 minutes, stirring frequently. Warm tortillas in microwave enough to soften. Spoon meat mixture onto tortilla (be sure to drain juice of they will get soggy) and sprinkle a lot of cheese onto meat and then roll up like a burrito. Do this until all the meat is gone. Serve with salsa, sour cream and gucamole.
Preheat oven to 375°. Grease a 3 to 4-quart shallow baking dish. In a heavy saucepan, melt butter over moderately low heat. Add flour. Whisk for 3 minutes. Add milk and reserved tomato juice in a a stream, whisking to keep smooth. Bring to a boil, whisking. Chop in tomatoes. Add salt and pepper to taste. Simmer until thickened, 3 minutes.
Husk corn and cut off cobs. Measure 12 cups into a large kettle. Add rest of ingredients. Cook for 5 minutes. Cool. Place in freezer bags and freeze.
Mash cooked squash. Add other ingredients. Mix well. Pour into greased dish and bake at 375° for 40 minutes.
Blend shortening into dry ingredients; add egg (lightly beaten) and almond flavoring. Chill; roll into balls and dip tops in sugar. Place on baking sheet; flatten slightly and press almonds in centers.
Roll biscuit pieces in cinnamon sugar, place in bundt pan. Sprinkle 1 cup chopped nuts over biscuit pieces. Melt margarine and brown sugar together and pour over biscuits. Bake at 350 degrees for 30 minutes.
Mix nuts, zwieback, cinnamon, cloves and sugar. Butter 13 x 10-inch pan. Place 1 sheet of filo dough in pan and then butter sheet with pastry brush. Continue until you have 7 to 8 sheets layered. Spread nut mixture evenly over layered dough, then continue to cover mixture with 1 sheet of filo dough at a time, buttering each sheet as it is placed on top. Continue until all pastry sheets are used. Cut into serving pieces. Pour remaining melted butter over pastry. Bake at 350° for 40 minutes or until golden brown. Pour syrup over baklava while hot. Let cool before serving.
Cook bell peppers in salt water for 5 to 10 minutes. Drain. Cook beef in skillet with onions and garlic. Drain. Put all in a bowl and mix: corn, rice, tomato sauce, pepper and salt. Stuff bell peppers. Cook in 350° oven for 35 minutes.
Sift dry ingredients. Add shortening. Work in yeast with hands. Add buttermilk. Makes a soft dough. Keeps up to a week in refrigerator.
Dissolve jello in one cup boiling water. Add 1/2 cup cold water. Add small can crushed pineapple. Slightly thicken preceding mixture. Mix whipped cream and cream cheese; add to jello mixture. Serves 6.
Roll half of pastry; fit into a 9-inch pie plate. Combine sugar, tapioca and salt in large mixing bowl. Add peaches and toss gently to coat. Sprinkle on almond extract and stir. Pour peach mixture into pastry shell; dot with butter. Roll remaining pastry and place over filling. Bake at 450° for 10 minutes. Reduce heat to 375° and bake an additional 40 minutes.
Beat egg whites until stiff. Add 4 tablespoons sugar. Pour on top of dish and bake until browned in 400° oven.
Remove mushroom stems. Chop enough stems to make 1/2 cup. Cook mushroom caps in margarine for 5 minutes. Combine cream cheese and Parmesan cheese until well blended. Add chopped stems and onion. Mix well and fill caps. Broil until golden in color.
Beat and drop in greased and floured muffin pan. Bake at 450°.
Brown ground chuck and onion in a large stock pot. Drain and return to stock pot. Add spices and remainder of ingredients. Simmer, covered, for 1 hour on low setting. Thicken with flour or cornstarch or thin with tomato juice.
Peel the potatoes and put in cold water. Wipe each potato and grate fine or blend in blender until coarse. There should be no pieces. Grate or blend coarsely the onion also. Mix with potatoes. Drain some of the liquid in the potatoes. Add about 2 tablespoons flour and the salt and pepper. Mix egg and stir into the potato mixture. Heat skillet and shortening. When skillet is hot, spoon in a tablespoon of potato mixture and flatten. Brown on one side, turn over and brown the other side. Serve with sour cream or applesauce.
Combine gelatin, jello, sugar and water. Mix until jello and sugar have dissolved. Combine remaining ingredients and pour into mold; chill. Serve on lettuce leaf with mayonnaise.
Cook raisins oil, water and spices for 3 minutes. Cool. Dissolve salt, soda, sweetner and water together. Add eggs, flour, baking powder, nuts and cool raisins mixture, drop by tsp. on ungreased cookie sheet. Bake 375 degrees for 10 minutes. These need to refrigerated. Freeze well.
Core apples; do not peel. Slice. Combine apples, celery, pecans, pineapple and cheese. Mix together mayonnaise and sour cream; add to apple mixture. Toss to coat evenly. Serve chilled.
Cream shortening until soft; gradually add sugar, creaming after each addition until mixture is fluffy. Beat in the egg, then add molasses. Measure flour, ginger, soda, cinnamon and salt into sifter. Sift dry ingredients over creamed mixture and blend well.
Cream sugar and oleo. Add remaining ingredients and mix together thoroughly. Form into balls; roll in granulated sugar and chill before serving.
Heat oven to 350°. In mixing bowl combine raisins, dates, banana, peanut butter, water, egg whites and vanilla; beat until blended. Add oatmeal, flour and baking soda. Mix to blend thoroughly. Drop by teaspoonfuls onto nonstick baking sheet. Bake about 10 minutes until browned on underside. Cool on rack, then store in airtight container. Makes about 50 cookies.
Spread cream cheese on a large plate; cover with Hormel chili and top with shredded cheese. Microwave for 3 minutes. Serve hot with tortilla chips.
In food grinder, using medium-coarse blade, grind all fruits. Add sugar and mix well.
Melt oleo; cube pepper and onion. Saute in oleo. Mix all ingredients together. Bake at 350° until slightly firm.
Combine turkey, crushed croutons and garlic powder. Form into balls. Spray large skillet with nonfat cooking spray. Brown turkey balls on all sides. Remove and drain on paper towels to remove the fat. In the same skillet, cook the onions until tender in 2 tablespoons liquid Butter Buds (if needed). There might be enough moisture left in the pan from the turkey. Add the mushrooms and flour; stir in the broth and water. Boil. Return the turkey balls to the skillet; heat, but do not boil. Simmer, uncovered, about 15 to 20 minutes. Stir in yogurt, but do not boil. Serve turkey balls and sauce over cooked linguine. Serves 6.
Beat eggs with electric mixer until light and lemon colored. Add flour, salt, baking powder, Jack cheese and melted butter; blend smoothly. Stir in chilies and cottage cheese. Pour into buttered 9 x 13-inch pan. Bake at 350° for 35 minutes. Center appears firm. Serve hot. Serves 8 to 10.
Pour 2 cups boiling water over TVP and ketchup. Let stand 10 minutes. Saute onion, pepper and garlic. Add TVP along with the spices. Add tomatoes and beans. Cover and simmer 30 to 60 minutes.
In blender, crush ice finely. Add banana, honey, yogurt and fruit and blend until smooth. I usually use the same flavor yogurt as fruit.