HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare strawberries. Place in pie crust and set aside. In a medium saucepan, mix gelatin and pudding mix. Add 2 cups water. Cook over medium heat until thick and bubbly, stirring constantly. Pour over berries just enough glaze to cover with thin layer. Set aside. In medium bowl, beat cream cheese until smooth. Gradually beat in sugar. Blend in sour cream and vanilla gently. Spoon over glazed berries. Cover and refrigerate at least 4 hours before serving.
Mix sugars and shortening for 3 to 5 minutes on low speed of mixer. Add water and eggs and mix. Combine dry ingredients and add to the previous mixture gradually and mix well. Fold in apples. Pour batter into oblong pan which has been greased. Bake at 375° for 25 to 30 minutes.
Cook hamburger, onions and peppers. Mix catsup and soup. Pour over hamburger mixture. Serve on buns.
Cut onions into 1/2-inch slices and separate into rings; set aside. Whisk together flour, buttermilk, sugar, baking powder and salt until smooth.
Brown meat and onions in large fry pan. Drain grease. Season with pepper, no salt!
In food processor or blender, process Italian dressing, wine, sugar, soy sauce, coriander, ginger, cumin and paprika until blended. In large shallow baking dish, combine dressing mixture, sesame seed and chicken. Cover and marinate in refrigerator, stirring occasionally, at least 3 hours.
Sift flour, salt and sugar. Melt (heat until bubbles) butter. Add water and cocoa. Pour over flour mixture combined soda, lemon juice and sweet milk. Mix all. Add vanilla and eggs. Pour in greased 9 x 11-inch pan. Cook at 350° for 20 to 30 minutes or until toothpick comes out clean. Ice while hot.
Cook noodles in chicken broth. Place chicken in baking dish and layer noodles over chicken. Mix together the soups and Ro-Tel and pour over noodle layer. Salt and pepper to taste. Place Velveeta slices on top and bake in 350° oven until cheese melts.
On a bed of shredded lettuce or lettuce leaves put pears, then in center of each put about 1 tablespoons cottage cheese. Serves 6.
Mix cocoa, sugar and salt. Add milk. Cook on medium temperature until soft ball stage. Stir until sugar dissolves. Add stick of oleo and vanilla. Beat until not runny. (Cook like candy.)
Cook hamburger and onion; drain. Add remaining ingredients. Simmer 1/2 hour. Put on hot dogs.
Mix well and pat into a 9 x 13-inch baking dish. Bake at 375° for 20 to 30 minutes. Cool.
Cream butter and sugar together; fold in applesauce. Sift flour, spices and baking soda together. Add part of flour mixture at a time, then add nuts, raisins and vanilla. Mix well and put in tube pan. Bake for 1 1/2 to 1 3/4 hours in preheated 325° oven (use toothpick test for doneness). Let cool slightly, loosen sides of pan and turn out cake onto baking rack.
Drain Veg-All and mushrooms. Mix all canned ingredients in a large bowl. Add cubed chicken. Pour into one crust. Invert other crust over it, removing tin from top crust. Poke holes and brush with egg yolk. Bake at 375° for 45 minutes.
Grease a 9 x 5 x 3-inch loaf pan. Preheat oven to 350°. Mix beef, salt, pepper, onion and milk. Prepare stuffing as directed on package. Fill pan with three layers of meat and 2 layers of stuffing, beginning and ending with meat. Pack layers firmly! Bake 1 hour and 15 minutes until done; remove from pan and slice.
Mix first 7 ingredients thoroughly. Then add meat and mix well. Place in 9 x 13-inch pan lined with foil. Spread ketchup on top of mixture and place foil over top. Bake at 400° for 55 to 60 minutes.
In bowl, mix ground beef, egg, garlic salt, onion salt, beefy mushroom soup and rice. Roll into small meatballs and cook.
Cook onions and sugar for 10 minutes. Stir in flour until well blended. Add water, wine and broth; heat to boiling. Reduce heat and simmer for 10 minutes. Cut 1-inch slices of bread. Toast in oven at 325° until lightly browned. Ladle soup into soup bowls with 1 slice of toasted bread on top of each. Fold cheese to fit bowls. Bake at 425° for 10 minutes or until cheese melts.
Let meat cook in its own juices. If not fat, add 1 to 1 1/2 cups water and steam until dry. Add remaining ingredients (except cabrito) and let fry for a few minutes. Thicken with flour dissolved in water. Add cabrito until desired thickness is reached. You may add tomato sauce if you wish.
Heat undrained oysters on medium in a 3 to 4-quart pot. Cook until oysters curl around the edges (moderately shrink). Pour in milk to make broth. Add 2 tablespoons butter (or margarine). Add pepper to taste. Let heat until butter is fully melted. Do not boil. Stew is ready to serve. Serves 3 to 4.
Melt butter in skillet, then when butter is hot, add mushrooms and seasonings. Great served over steak or if served over baked potato, add a small onion in saut process.
Trim crusts off bread and roll flat with rolling pin. Beat egg yolk, cream cheese and 1/4 cup sugar. Spread mixture on each slice of bread. Roll each slice tightly and dip in melted butter. Mix 1 1/2 cups sugar and cinnamon. Roll each roll in it. Freeze on cookie sheet, seam side down. Bake as needed in a 400° oven for 15 minutes.
In a blender, combine all ingredients. Cover and process until smooth. Pour into chilled glasses. Serve immediately. Yield: 4 servings.
Preheat oven to 350°. Beat egg whites until foamy. Add salt and cream of tartar. Beat well. Gradually add sugar. Beat until very stiff. Add almond extract and vanilla extract. Fold in pecans and chocolate morsels. Drop by teaspoonfuls on cookie sheet lined with ungreased heavy brown paper or foil. Place in oven and turn off heat at once. Do not peek! Leave overnight. Yields 4 dozen.
Put all ingredients in a large bowl; mix together. Fold; put in pie shells. Chill. These pies freeze well.
Combine all ingredients in a 3-quart bowl. Toss lightly. Cover and chill overnight. Drain before serving. Serves 8.
Bring to a boil water and cooking oil. Immediately add flour. Place in pie plate and press in place. Cook as needed for your particular recipe.
Preheat oven to 300°. Dip peaches in scalding hot water for a few seconds. Slip off skins while hot. Stick 4 cloves in each peeled peach and place in roaster. Mix sugar, vinegar, cinnamon sticks and allspice in a bowl. Mix well and pour over peaches. Cover with liquid.
Drain and mash potatoes. Beat cream cheese until smooth. Add all ingredients, except paprika. Beat until combined. Pour into a lightly buttered 2-quart casserole dish and sprinkle with paprika. Cover and place in refrigerator at least 6 hours. Remove from fridge for 15 minutes before baking. Uncover and bake at 350° for 30 to 45 minutes.
For herb sauce, add 1/4 teaspoon dried dill weed or basil to 1 cup medium white sauce (double recipe of sauce). Toss sauce with ingredients. Turn into a 2-quart casserole. Bake at 350° for 30 minutes.
Cut each biscuit into quarters. Mix 1 cup sugar and 2 tablespoons cinnamon together. Roll the biscuits into this mixture. Melt butter. Add 1 cup sugar and 2 tablespoons cinnamon. Heat until sugar dissolves. Put 1/2 of coated biscuits into Bundt pan. Spread 1/2 of syrup over them. Put remaining coated biscuits on top of syrup and spread remaining syrup over the biscuits. Bake at 350° for 40 to 45 minutes. Don't cut; just pick apart.
Combine cornmeal, milk, egg and onion. Mix well. Drop by rounded teaspoonfuls into deep fryer (hot oil at 375°) frying only a few at a time until golden brown. Drain on paper towel. Makes about 2 dozen hush puppies.
Cream ingredients together. Bake at 350° for 12 to 15 minutes.
Melt together first 4 ingredients. Add (already mixed together) the remaining ingredients. Bake approximately 20 minutes at 350°. Cut while hot (immediately) into squares and put back in oven (switched off) for about 10 minutes. Use 7 x 11-inch pan.
Combine chicken soup, salad dressing, curry powder, lemon juice, salt and pepper well. Layer half the broccoli, chicken and soup mixture in a 2-quart casserole. Repeat layers. Bake at 350° for 30 minutes. Top with onion rings and return to oven for 3 to 4 minutes until onions are hot.
Cook chicken until tender and boil broccoli until nearly done. Blend last 4 ingredients. Put broccoli in casserole and arrange chicken, broken in good sized pieces, on top. Pour sauce over top and cover with bread crumbs. Bake 30 minutes at 350°. Serves 8.
In 2-quart casserole, microwave hamburger for 3 1/2 minutes; stir and micro another 2 1/2 minutes or until done. Drain thoroughly; add remaining ingredients except cheese. Mix well; cook for 17 minutes on High, stirring twice during cooking. Sprinkle cheese over and cook 1 more minute. Makes 6 to 8 servings.
Preheat oven to 350°. Grease an 8 x 8 x 2-inch pan; set aside. In medium bowl of an electric mixer, beat margarine, egg whites and sugar until light and fluffy. On wax paper combine flour, cocoa and baking powder. Add half the flour mixture to egg mixture, mixing well. Stir in milk until combined. Add remaining flour mixture, mixing until well blended. Stir in 3/4 cup cereal and the peanuts. Spread in prepared pan. Sprinkle with remaining 1/2 cup cereal. Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Cool on wire rack. Cut into 12 bars.
Peel and slice the potatoes and place them in a baking dish. Salt and pepper to your desire. Sprinkle Cavender's seasoning across top. Place 1/2 margarine in patties across potatoes. Sprinkle cheese and then remaining margarine on top of the cheese. Cover with foil and bake at 350° for 30 to 45 minutes depending on the thickness of the potatoes. Makes approximately 6 (1 cup) servings.
In a small saucepan over low heat, soften gelatin in water. Cook and stir until gelatin dissolves. Remove from heat. Stir in yogurt. Chill until partially set (consistency of unbeaten egg whites).
Put the cucumbers into a stone jar, washed and sliced. Dissolve salt in the boiling water and pour over the cucumbers. Cover and pour 1 gallon boiling water. Weight down. Let stand 1 week.
In large bowl, mix all ingredients except potatoes. Shape meat mixture into a loaf. Place potatoes in bottom of crock-pot. Top potatoes with meat loaf. Cover and cook on low, 8 to 10 hours. Serves 6.
In a large saucepan, bring butter and water to a boil. Remove from the heat; stir in flour, sugar, eggs, sour cream, almond extract, salt and baking soda until smooth. Pour into a greased 15 x 10 x 1-inch baking pan. Bake at 350° for 20 to 22 minutes or until cake is golden brown and tests done. Cool for 20 minutes. Meanwhile, make frosting.
Spread bottom of greased casserole dish with 8 piles of dried beef. Roll chicken breasts with strips of bacon and place on top of the beef. Mix soups, sour cream and cream cheese. Pour over chicken and bake about 2 hours at 350°. Serve over noodles or rice.
Cook onion in oil; add salt. Cover. Cook until tender not brown. Add paprika and cook 1 minute. Stir in tomatoes and broth. Stir occasionally to break up tomatoes. Add chicken and simmer meat side down, covered, for 10 minutes. Simmer, uncovered, until chicken is cooked through, 5 to 10 more minutes. Remove chicken from sauce and keep warm.
Cut up onion, celery and green pepper. Place these in the pot at the same time you start cooking beef. Also add tomato paste. Cook beef for about 1 hour. Dice potatoes. Add potatoes and mixed vegetables to pot when beef has cooked for 1 hour. Salt and pepper to your own taste.
In a double boiler, melt chocolate chips, margarine and milk until well blended. Combine peanuts and marshmallows and pour chocolate mixture over all. Press into a 13 x 9-inch pan lined with wax paper. Chill for 2 hours in refrigerator. Remove from pan, peel off paper and cut into squares. Store at room temperature.
In 4-quart saucepan over medium heat in hot oil, cook celery, carrots and onion with garlic until vegetables are tender. Add remaining ingredients. Bring to boiling; reduce heat. Cover; simmer 1 hour or longer until lentils are tender. Remove bay leaf. (Stir frequently.)
Mix the flour sugar, salt and baking powder in one bowl. Drain the corn, reserving about 1/4 cup of the juice. Beat the eggs well; mix rest of ingredients, including the corn, 1/4 cup juice and milk together. Fry in oil until done. Try not to turn but one time on each side.
Place peaches in bottom of shallow oblong baking dish. In separate bowl, mix together 2 teaspoons flour and 1/2 cup sugar. Sprinkle this on top of peaches. Then mix 1 cup sugar, 1 cup flour and 1 egg until mixture is crumbly. Pour over peaches.
Combine oleo and Worcestershire sauce in large nonstick skillet over medium heat. Add mushrooms and onions and saute until tender. Place steaks between 2 sheets of heavy-duty plastic wrap and flatten to 1/4-inch thickness using meat mallet or rolling pin. Spreads 1/2 teaspoon mustard on one side of each steak.
Melt butter in 9 x 13-inch pan. Beat egg whites until stiff, then gradually add brown sugar. Stir pecans into meringue. Drop spoonfuls of pecan meringue into melted butter in pan. Spoon butter over top. Bake at 300° for 1 hour, stirring every 15 minutes. Let cool completely, then pack in airtight containers. Great for gifts or just to nibble.
Cream shortening and sugar until creamy. Add eggs, one at a time, and mix well. Add flour and milk alternately, starting with flour and ending with flour. Add vanilla and mix well. Bake in four 9-inch pans at 350° for 25 minutes or until lightly browned.
Into large bowl, measure cereal, sugar, butterscotch pieces and peanuts. Mix with hands, coarsely crumbling cereal. Drizzle with butter; toss. Spoon individual servings into small plastic bags. Makes 24 servings (about 1/4 cup each).
Add 1 cup boiling water to lemon Jell-O and let gel. Then beat. Beat together half and half, mayonnaise, pimento cheese and onion. Then add to gel. Add shrimp, salt, eggs, celery and green pepper. Mold. Serves 11 to 12.
In saucepan, melt butter. Stir in brown sugar, preserves, almond and cinnamon until well blended. Remove from heat and add pineapple. Spoon half of mixture into greased Bundt pan. Arrange half of biscuits, standing on edge in pan. Cover with remaining fruit mixture, and then remaining biscuits. Bake at 350° for 35 minutes or until cake tests done. Cool in pan for 5 minutes. Invert onto wire rack or serving platter to cool completely.
Mix all together. Bake in a greased 13 x 9-inch pan at 350° for 45 minutes.
Melt in saucepan all ingredients except popped corn. Cook, stirring continually, to hard crack stage (300°). Pour over popcorn and stir to cover popcorn.
Heat oven to 400°. Cook noodles; put into greased casserole. Mix soup, milk and salt; stir well. Add cheese; stir well. Add remaining ingredients; pour over noodles. Sprinkle toasted almonds on top. Bake at 400° for about 30 minutes.
Wash and cut bell peppers in half and remove seeds. Mix raw hamburger meat, onion and cooked rice. Add 1/2 can of the Hunt's tomato sauce special to the mixture; mix well. Stuff pepper halves with meat mixture. Mix remaining 1/2 can of sauce with the tomato sauce and brown sugar. Pour over peppers and bake at 350° for approximately 1 hour.
Melt caramels in top of double boiler. Slowly add cream, then pecans. Drop by spoonfuls on waxed paper. Melt Hershey bars and paraffin in double boiler. Dip candy in chocolate mixture and return to wax paper. Makes 30 pieces of candy.
Brown bacon. Drain grease. Brown ground meat; drain grease. Add remainder of ingredients in casserole dish. Bake for 1 hour at 350°.
For every 2 pounds of brisket get additional sauce and soup mix. Trim excess fat off brisket. Mix chili sauce and onion; mix well. Spread on both sides of brisket. Cook with the fat side up. Wrap in tinfoil (leave space above meat, in other words don't wrap tightly but seal tightly). Cook at 325° for a minimum of two and a half hours, three hours is better for tender meat. Let it sit for 15 to 20 minutes before cutting. Makes its own gravy and is a great easy dish for company. Serve with rice.
For a quick frosting, mix ingredients together. Spread on cake while hot. Place in broiler for a few minutes.
Cream the butter. Add sugar and eggs. Sift dry ingredients together; add dry ingredients to creamed mixture alternating with milk. Add vanilla. Bake at 325° for approximately 80 minutes. Frost when cool.
Put Jell-O, sugar and cornstarch in pan. Pour in boiling water. Cook until clear. Cool; add a box of strawberries, mashed. Pour into pie shell and serve. You can use any kind of berries.
Cream shortening, peanut butter and sugar together until fluffy. Add beaten egg and vanilla; add flour. Shape dough into small balls (size of marbles). Place on cookie sheet about 1 inch apart. Press flat with fork. Bake in 375° oven for 12 to 15 minutes. Yields about 3 1/2 dozen.
Combine garlic and 4 Tbsp. olive oil in a small bowl. Let stand several hours to flavor the oil. Strain oil, saving garlic pieces.
Cook carrots in salted water until tender; drain. Add other ingredients, then cool. Serve hot or cold.
Dip chicken in egg and then in bread crumbs. Cook in a saucepan in oil. Mix soup with broccoli. Press bread crumbs into greased casserole dish and layer chicken, broccoli mixture and cheese on top. Bake at 425° for 15 minutes, then raise heat to broil for 5 minutes. Serves 6.
Grease a tube pan. Mix popped corn with candy and nuts. Melt butter, oil and marshmallows in saucepan. When melted, pour over popcorn mixture. Press mixture into greased tube pan (angel food cake pan). Cover with foil to keep moist. Turn out and decorate as desired.
Mix together graham cracker crumbs, pecans, 3 packs NutraSweet and melted margarine. Press into greased 9 x 13-inch pan. Bake at 350° for 10 minutes. Cool. Mix cream cheese, 2 tablespoons milk and 4 packs NutraSweet until smooth. Add 1/2 container of Cool Whip. Mix well and spread over crust. Mix together instant pudding and 3 1/2 cups milk. Beat well. Spread over cream cheese mixture. Spread 1/2 container of Cool Whip over this. Sprinkle pecan chips on top.
Cut brown from cake and cut cake into small pieces. Using a hammer, crush lemon sour balls into powder. Mix pie filler with 1 1/2 cups of the Cool Whip. Add some of the lemon sour balls powder. Now start layering the pieces of cake alternating with pie filler and Cool Whip mixture. Finish dessert by spreading remaining Cool Whip over top and sprinkle with some of the crushed lemon balls. Refrigerate several hours or overnight. Use a 13 x 9-inch glass pan.
Put onion, parsley, salt, pepper and chicken in pot; cover with water. Cook about 2 hours. Beat eggs; add milk. Mix well. Add salt and enough flour to stick together. Roll out thin; cut in squares. Dry 2 to 3 hours. Turn a few times while drying. After chicken is cooked, drop in dried noodles squares. Cook until tender.
Soften cream cheese in microwave. Layer ingredients in a pie pan and heat in microwave until soft enough for dip consistency.
Bring first 3 ingredients to a boil and boil hard for 1 1/2 minutes. Remove pan from heat and add oatmeal and peanut butter. Mix fast. Drop by spoonful or press in a pan; cool.
Preheat oven to 350°. Grease bottom of 9 x 13 x 2-inch pan. Chop 1/2 cup walnuts coarsely for topping. Set aside. Chop remaining 1/2 cup finely.
Cook Macaroni in boiling salted water until tender; drain. In saucepan, melt Butter; blend in Flour, Salt and Pepper. Add Milk; cook and stir until thick and bubbly. Add Onion if desired and Cheese stir until melted. Mix Cheese sauce with Macaroni. Turn into 1-1/2 quart casserole. Bake at 350 for 55 - 60 minutes or until heated through. Makes 6 servings.
Cool cake; cut into squares. Put half of the cake in a 9 x 13-inch pan or punch bowl. To each box of pudding, add 1 2/3 cups of the milk and 1/3 cup of Amaretto. Spoon half of the pudding over the cake, half the Cool Whip and 2 Heath bars, chopped. Repeat.
Mix well. Roll in walnuts. Refrigerate or freeze. Grated carrot may be added also.
Brown and drain beef. Cook macaroni, al dente. Combine beef, tomatoes, sauce and macaroni; salt and pepper to taste. Garlic may be added, if desired. Simmer until liquid is absorbed. Recipe doubles great and grated Parmesan is fantastic on serving.
Blend milk, cream cheese, salt and garlic salt. Add 1/2 of Parmesan cheese. Alternate layers of beans and chicken. Pour mixture over this. Top with rest of Parmesan cheese and Durkee French fried onions. Bake at 350° for 30 minutes.
Mix first 3 ingredients together. Spread in bottom of 9 x 13-inch pan. Bake at 300° for 20 minutes. Cool. Mix next 3 ingredients together. Spread over first layer. Prepare pudding according to box instructions. Spread pudding over 2nd layer. Top with a layer of Cool Whip and sprinkle with nuts.
Heat pineapple juice. Add gelatine dissolved in 1 cup cold water. Add salt, pineapple and sugar or sweetener. Add chopped maraschino cherries.
Cut flour and powdered sugar into butter until mixture clings together. Press dough into 9 x 13 inch baking pan. Bake at 350° for 25 minutes. Cool to room temperature before putting on the topping. This is essential for a crisp crust.
Melt butter. Crumble the crackers and place on wax paper. Wash chicken. Dip the chicken in the butter and then roll it in the crackers (coating both sides). Place in a 9 x 13-inch baking dish (pour extra butter and crackers over chicken) and bake at 325° for 1 hour or until tender.
Mix well and shape into 6 patties. Brown in 1 to 2 tablespoons oil, drain off fat and add balance of mushroom mixture to which you have added 1/2 cup water. Cook 10 to 15 minutes, covered, until meat is done. Place patties on serving platter and pour sauce over meat and serve.
Cook spinach according to package; drain well. Melt butter; add stuffing crumbs to butter and remaining ingredients. Mix well. Refrigerate overnight. Make small balls. Place on greased cookie sheet. Bake at 350° for 20 to 25 minutes.
In a saucepan, mix together jello, cornstarch and sugar. Add water and mix thoroughly. Cook over medium high heat, stirring occasionally, until mixture comes to a boil and is transparent. Remove from heat. Cool and set aside.
Place potatoes, onion and carrots in a kettle or large saucepan. Add enough water to cover. Bring to a boil and cook until vegetables are tender, about 30 minutes. Add corn, ham, bay leaves, garlic salt, pepper, parsley flakes and butter plus enough milk to make soup desired consistency. Simmer uncovered over medium to low heat for 20 minutes or until heated through. Remove bay leaves before serving.
Make pudding according to package directions and add 1 teaspoon pineapple extract. Cool and add pineapple; mix. Layer banana, coconut and nuts in bottom of pie shell. Pour pudding mixture over layers, top with Cool Whip and sprinkle with 2 tablespoons coconut and pecans. Chill and serve.
Saute zucchini and carrots separately in 1/2 tablespoon oil each until tender-crisp. Combine eggs and Parmesan. In 3 bowls, stir 1/3 mixture separately into spinach, carrots and zucchini. Spoon 2/3 cup sauce into 9-inch square baking pan. Place half of noodles over sauce. Spread spinach into pan; top with 1/3 of Provolone, carrots, 2/3 cup sauce, another 1/3 of Provolone and zucchini. Top with remaining noodles and sauce; cover pan with foil. Bake at 350° for 30 minutes, remove foil and sprinkle with remaining Provolone; bake 10 minutes longer. Cool 10 minutes before cutting.
Defrost bread according to directions; allow to rise. Spread bread onto floured surface and pat into approximately 16 x 10-inch rectangle. Will be difficult, can be smaller if unable to spread. Spread thin layer of tomato sauce, leaving 1-inch border without sauce. Sprinkle with spices. Press pepperoni between paper towels to remove excess oil. Layer lots of pepperoni on sauce, sprinkle with cheese. Fold 1/3 of bread over middle 1/3, then 1/3 over that, using small amount of water on fingertips, seal edges.
Cream sugar and oleo; add egg and beat well. Sift dry ingredients and add to creamed mixture along with buttermilk. Stir in fruits, dates and nuts. Drop teaspoonfuls on lightly greased cookie sheet. Bake 10 minutes in 400° oven.
Mix all ingredients together and bake at 350° for 35 to 40 minutes. Top with cheese, if desired.