HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain pineapple. Reserve syrup and add water to make 1/2 cup liquid. Dissolve gelatin and sugar in the hot water. Add pineapple syrup and lemon juice. Chill until partially set. Add fruits, celery and nuts. Chill in 5-cup ring mold or a pretty glass bowl overnight. Of course, you won't need to unmold the relish from the glass bowl. Individual molds are good if you prefer. Yield: 8 to 10 servings. Excellent served with cornmeal dressing instead of cranberry sauce.
Crumble one layer of cake and put in large glass bowl. Sprinkle with 1/4 cup Kahlua. Spread one container of Cool Whip over cake. Sprinkle with half of crushed Heath bars. Repeat with remaining ingredients. Chill overnight.
Peel and cut up potatoes; boil until tender. Mash potatoes, adding a little milk for a creamy consistency. Add butter, cream cheese, sour cream, onion, salt, and pepper. Mix until smooth. Pour into a buttered 9 x 13 inch baking dish; sprinkle with parmesan cheese and paprika. Bake at 350 degrees until hot.
Cream butter, peanut butter and sugar. Add eggs and vanilla. Beat until creamy. Stir in dry ingredients until blended. Roll dough in balls. Press into mini muffin tins. Bake at 350° for 12 minutes. Remove from oven and immediately press one peanut butter cup into each hot cookie. Cool slightly and remove from tins.
Whisk together vanilla pudding mix and milk until well blended. Stir in next 3 ingredients, chill 2 hours. Garnish if desired. Serve with strawberries as a dip.
Lightly grease 9 x 9 x 2-inch baking pan. In large bowl, toss together cereal, nuts and raisins; set aside. In 2-quart saucepan, combine margarine, honey and brown sugar. Stirring constantly, bring to a full boil over medium heat and boil 5 minutes. Pour over cereal mixture; toss to coat well. Press evenly into prepared pan. Let stand 1 hour. Cut into 2 x 1 1/2-inch bars. Store in tightly covered container. Makes 24.
Melt candy bars and butter in top of double boiler. Cream sugar and eggs. Mix with candy and butter mixture (after it has cooled). Cream well. Add dry ingredients and milk, vanilla and pecans. Beat until well mixed. Pour into floured and greased Bundt pan. Bake at 300° for 1 1/2 hours.
In an 8-quart Dutch oven over medium heat, in hot salad oil, cook onions, carrots, celery, potatoes, and green beans about 10 minutes, stirring occasionally. Add water, cabbage, spinach, tomatoes (cut up) and liquid, zucchini, bouillon and salt. Stir well and bring just to a boil. Reduce heat to low. Cover; simmer 1 to 1 1/2 hours or until vegetables are tender, stirring occasionally. Stir in white and red kidney beans; cook 15 minutes longer or until soup is slightly thickened. Parmesan cheese can be sprinkled on individual servings.
Prepare rotini according to the package directions; drain. In a large bowl, combine rotini, tuna, cucumber, tomato, celery, green pepper and onions. In a small bowl, blend together Italian dressing, mayonnaise, mustard and seasonings. Add to salad mixture. Toss to coat. Cover and chill. Toss gently before serving. Serves 6 to 8.
Cook pasta; drain and rinse with cool water. Combine oil, vinegar, sesame oil and garlic in a jar and mix well. Toss pasta and dressing. Add bacon, almonds, onions and cheese. Chill overnight.
Place beans in sieve and rinse with cold water; drain. Combine beans, celery, green pepper, onion, pineapple, mayonnaise, salt and pepper in a bowl. Mix until blended. Pile into lettuce-lined bowl or platter. Garnish top with olives, eggs and tomato.
Roast pork in a 325° oven until done. Cool and cut into 2-inch pieces. Cover hen in water; stew for 2 hours (reserve broth). Cool and cut chicken into 2-inch pieces. Grind by hand or with processor the pork and chicken coarsely. Combine ground pork and chicken, tomatoes, tomato sauce, onion, green pepper, vinegar and sugar in large Dutch oven. Simmer one hour. Combine water and flour, stirring until dissolved. Stir into meat mixture. Stir in salt, pepper and hot sauce. Cook over medium heat for 30 minutes. Add water as needed. Add corn. Cook an additional 10 minutes. Serves 14 to 16.
Cook noodles, drain and place in casserole dish. Preheat oven to 350°. Mix in drained tuna, cheese, soup and milk with noodles. Mix until at a creamy texture (add more milk if needed). Add crushed crackers to the top and cover. Cook for 45 minutes or until hot in the center. Makes about 4 servings.
Cook cheese and milk in double boiler or microwave until smooth. Add vinegar and seasoning. Cook broccoli until tender. Drain. Serve with cheese sauce.
Boil unpeeled potatoes until soft enough to hand mash. While potatoes boil, fry bacon and crumble loosely. Drain potatoes and put in large bowl to mash. Add butter and pressed garlic. Salt and pepper to taste. Mash with hand masher to preferred consistency. Fold in crumbled bacon. Serve!
Place chicken in casserole dish. Mix other ingredients together and pour over chicken. Bake, uncovered, at 350° for 1 hour.
Take 2 tablespoons melted margarine with the brown sugar, nuts and water and place in the bottom of 10-inch Bundt pan. Mix white sugar and cinnamon together. Dip each biscuit lightly in rest of melted butter, then into sugar/cinnamon mixture. Place each biscuit on end in Bundt pan; pinch tips or sides of biscuit together slightly. Bake at 400° for 20 to 25 minutes. After baking turn biscuit ring out onto plate. Serve immediately (or cool and reheat later). Makes 10 servings.
Grind cranberries and orange together. Add nuts, celery, fruit and sugar. Make jello and add mixture after the jello has cooled. Mold. Good served with turkey or Christmas morning brunch.
Cut chicken in small 2 x 2-inch pieces. Dip in butter; roll in cracker crumbs. Place on cookie sheet lined with foil. Bake, uncovered, at 350° for 45 minutes, turning once.
Mix first 3 ingredients in large bowl. Bring margarine, water and cocoa to boil. Combine eggs, soda, buttermilk and vanilla. Add boiled mixture to egg mixture. Stir in dry ingredients. Pour into greased and floured 12 x 18-inch pan. I use electric beaters on low speed to blend in all ingredients together. Bake at 350° for 25 minutes.
In a large mixing bowl, blend 2 cups flour, sugar, salt, cornmeal and yeast. Combine water, milk and shortening. Heat to lukewarm. Pour into dry ingredients and blend. Continue adding flour until dough is moderately stiff. Turn onto floured surface. Knead dough until smooth and elastic, about 8 minutes. Place in greased bowl to rise until double. Punch down. Divide the dough into 32 small pieces. (The easiest way is to divide it with a knife successively into 2-4-8-16-32 pieces.) Roll the pieces into balls. Place half the balls in the bottom of a well-greased tube cake pan (angel food cake pan). The pieces will not necessarily touch. Brush with half of melted butter. Place remaining pieces in a layer on top of first layer. Brush with remaining melted butter. Let rise until double. Bake at 375° for 55 to 60 minutes. Turn out of pan and tap bottom crust. If it sounds hollow, it's done. If not, return to oven a few more minutes. Cool on rack. Makes 1 large loaf.
Mix cottage cheese and Cool Whip. Add cherries and nuts and mix together. Sprinkle dry jello over mixture, toss well and chill. Serve.
Butter a 9 x 12-inch glass baking dish. Place bread to fit on bottom. Next, combine sausage with remaining ingredients; place on bread crumbs and top with cheese. Bake in a 350° oven for 30 to 35 minutes. Great as an appetizer or as part of a luncheon.
Combine ingredients in a jar. Cover and shake well to blend. Shake again just before serving. Makes 3/4 cup dressing.
Cream first four ingredients in medium-sized bowl. Blend the milk, pudding and Cool Whip in large bowl. After all is blended, add cheese mixture and blend well. Put lid from Cool Whip in bottom of 8 or 9-inch new plastic flowerpot (or one kept specifically for this recipe). Layer in crushed cookies-pudding mixture, finishing off with cookies on top. Garnish with 6-inch bouquet of plastic flowers (3 to 4 sprigs). Chill 6 hours or overnight. Use a garden trowel as a serving spoon. (I use half this recipe.)
Put margarine, sugar and salt in mixing bowl. Pour scalding water or milk over this and add 1 cup flour. When slightly cooled, add yeast dissolved in water. Add 3 cups flour, eggs and powdered milk. Mix well. Add 2 1/2 to 3 cups flour and mix well. Turn out on floured cloth and let rest 10 minutes. Knead for 10 minutes. Place in greased bowl, cover and let rise 30 minutes. Turn over in bowl and let rise 30 more minutes. Shape into loaves and let rise 20 minutes. Bake for 25 minutes at 425°.
Put blueberries in 8-inch shallow dish and sprinkle with lemon juice and granulated sugar. Combine rest of ingredients in bowl and mix until crumbly. Sprinkle over blueberries. Bake at 350° for 40 minutes or until golden brown.
Heat oven to 375°. Place butter and sugar in a medium size bowl and mix until blended. Stir in vanilla. In a second bowl, mix nuts and flour. Add flour mixture to butter mixture and mix until well blended. Shape a rounded teaspoonful into small "mice" about thumb size. Place about one-inch apart on ungreased baking sheet. Bake 13 to 15 minutes until cookies are lightly browned. Remove from oven and cool slightly. While cookies are still warm, roll in confectioners sugar to coat thoroughly and place on a wire cake rack to cool completely. Store in an airtight container. Makes about 4 dozen cookies.
Combine in a large bowl ground beef, eggs, salt, pepper and garlic powder. Finely chop green pepper and onion. Add to ground beef mixture. Add 1/2 can of cream of chicken soup. Mix well.
Place all ingredients into bowl; beat until well blended. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 400° for 12 to 15 minutes. Makes 3 dozen cookies.
Mix all ingredients together. Keep adding flour until dough is no longer sticky. Roll dough into thin sheets. Place in cookie pan. Dot with knife. Bake at 450° until brown. Watch closely. Remove from oven and rub entire sheet with butter. Sprinkle on garlic powder or salt. Cut into squares. (This is good with soup or stew.)
Cook sausage (cut up) and steam broccoli. Cut up broccoli. Line uncooked pie crust with sausage and broccoli. Mix together half and half, sour cream and eggs. Pour over sausage and broccoli in pie shell. Sprinkle grated onion and grated cheese over top of quiche. Bake 45 minutes to 1 hour at 375°. Easy.
Brown sausage, onion and green pepper in 10-inch skillet over medium heat until meat is brown and onion is tender. Pour off any fat. Lower temperature. Combine tomatoes, sour cream, water and seasonings; stir into meat mixture. Gently stir in noodles. Cover pan and simmer for 30 to 45 minutes or until noodles are tender, stirring occasionally. Yields 4 to 6 servings.
Mix raisins and rice and place in 8-inch buttered baking dish. Mix together the remaining ingredients and pour over the rice and raisins. Sprinkle with nutmeg or cinnamon. Set baking dish in pan of water and bake for 1 hour in 350° oven or until firm.
Grandma lived long before "fat-free" but she didn't like fat in her soups!
Mix sugar, flour, egg yolks and milk. Cook over low heat until mixture starts to bubble. Cook until thick; remove from heat. Add butter and vanilla. Pour into baked pie shell. Top with meringue (made from egg whites) and brown lightly.
Cook macaroni; rinse well with cold water. Add pepper, onion and celery. Toss well. Add cheese. Mix oil, sugar, vinegar and mayonnaise well. Pour over macaroni and refrigerate.
Make white sauce with margarine, flour, milk and seasonings. Stir in mayonnaise to mix smooth. Add spaghetti, turkey, peas (if desired) and 1/3 cup Parmesan cheese. Mix lightly and pour into 2-quart casserole. Sprinkle with remaining 1/3 cup cheese. Bake at 350° for 45 minutes.
Place fish in skillet. Sprinkle with seafood seasoning to taste. Add Worcestershire sauce, lemon juice, water and peppers. Bring to a boil. Reduce heat. Cover and simmer on low for 10 to 12 minutes.
Grate carrots in a food processor; use fine grate. Set aside. Mix together the eggs (well beaten), sugar, gradually and stir in salad oil. Sift together the flour, baking soda, cinnamon and salt. Add to first mixture; mix well. Add 2 teaspoons of vanilla; stir in carrots. Bake in well-greased and floured glass pan (9 x 13-inch) for 1 hour at 350°.
Dissolve Jell-O in boiling water. Add cranberry sauce. When partially set, stir and add other ingredients. Chill. Serve. Makes 10 to 12 servings.
Fry bacon; remove, crumble and set aside. Add oil to the pan and heat. Add onion slices and garlic and saute until soft. Next, add the potatoes, green beans, zucchini and tomatoes. Sprinkle the crumbled bacon, salt, pepper, basil and parsley over the vegetables and stir a few times. Cover and simmer 35 to 45 minutes, stirring gently occasionally until all vegetables are tender. You will need a very large frying pan for this or an electric skillet or divide the recipe and cook in two smaller frying pans. This will serve 6 to 8 people. It is also delicious when baked.
Melt caramels in double boiler. Add milk and pecans. Drop on buttered cookie sheet. Chill 3 hours or overnight. Melt chocolate chips and paraffin. Dip with toothpick into chocolate mixture.
Brown hamburger, season with salt and onion salt. Cook rice until almost done. Put rice in casserole and add corn, hamburger and soup. Dot with butter and bake about 1 hour at 350°.
Melt butter in 2-quart baking dish. Combine flour, sugar and milk. Pour in dish with butter. Pour the peeled peach slices over batter; do not stir. Bake at 350° for 1 hour.
Cream margarine and sugar until light and fluffy. Add flour, oatmeal, baking soda and salt. Mix well. Press 1/2 of this crumb mixture into greased 9 x 13-inch pan. Spread pie filling on top. Sprinkle with remaining crumb mixture. Bake at 400° for 20 to 25 minutes.
Combine pork or chicken, green onions, ginger, salt, soy sauce and sesame oil; mix well. Place 1 tablespoon of mixture in middle of wrapper. Wet the outer edges of wrapper with water and close edges together. Boil 5 cups of water and add broth, soy sauce, salt and pepper. Boil water in another pan and add won tons. When won tons come up to the surface, scoop them with a strainer and put them in a soup bowl. Pour broth over them to serve.
Cook broccoli as directed on package. Drain. Mix soup, mayonnaise and curry. Squeeze lemon over broccoli in casserole dish. Place mixture over top of broccoli. Bake at 350° for 30 to 40 minutes. Let sauce bubble. Top with cheese. Serves 4 to 6.
In a large saucepan, heat the pumpkin puree, milk, butter and honey. Combine the light brown sugar, salt, marjoram, cinnamon, mace and pepper. Stir them into the pumpkin-milk mixture. Heat slowly, stirring to the simmering point. Do not boil. Add orange juice, a little at a time, stirring constantly. Serve hot. Yields 32 (1/2 cup) servings.
Melt butter in a 9 x 13 x 2-inch baking dish. Mix flour, milk, sugar and baking powder to make batter. Pour in a baking dish and stir butter and batter slightly. Pour fruit in middle of batter and bake at 350° until golden brown. Serve with nondairy topping or ice cream.
Lightly spoon flour into a measuring cup; level off. Combine first 3 ingredients in a large bowl, blend at low speed until fine crumbs form. Stir in pecans. Press 2 3/4 cups mixture into ungreased 13 x 9-inch pan.
Sift together in a 9-inch square pan the flour, sugar, cocoa and salt. Into 3 holes made in the dry ingredients, add the oil, vinegar and vanilla. Pour the water over everything. Mix well with fork. Bake in a 350° oven for about 40 minutes.
Crumble cornbread into small pieces. Add onion, green peppers, butter, eggs, turkey meat and salt and pepper. Mix well. Moisten with stock or water. Bake at 350° until brown.
Shred lettuce in a large flat serving dish or bowl. Sprinkle over top next 3 ingredients in layers. Break peas apart and sprinkle over while frozen. Spread mayo like frosting over the top. Sprinkle on sugar and enough grated cheese to completely cover the top. Cover and refrigerate overnight. Before serving, top with bacon, tomatoes, eggs and parsley. Serves 12.
Combine liquids and stir in brown sugar until dissolved. Marinate chicken in sauce for 1 to 3 hours. Broil or grill, turning at least once until done.
In a large bowl, combine flour, bran, soda, raisins, nuts and cinnamon. In another bowl, beat eggs. Add applesauce, banana, milk, honey and vanilla. Mix wet and dry ingredients together; hand mix until just blended. Spoon into muffin tins. Bake at 375° for 18 to 20 minutes. Yields 18 jumbo muffins or 24 regular size.
Combine 1 cup sugar and 2 teaspoons cinnamon (keep dry).
Rinse peas and add 1 quart of water. Heat to boiling and let stand 2 hours. Put ham hock in 1 quart of water and simmer 1 hour. Add ham hock in cooking liquid with onion, salt and Tabasco to peas. Cover. Cook 2 hours until tender. Remove meat from bone. Return to peas. Yields 8 servings. Has 250 calories.
Bring water and cherry pie filling to a boil. Add jello, pineapple and pop. Chill.
You may cream butter, sugar, egg; add dry ingredients in usual manner or mix with pastry blender as you do pie crust. (I	cut the sugar into the oleo with a fork and knife, then add the other ingredients, except preserves; it's best if you don't get the mixture creamy, just crumbly.) Reserve 3/4 cup mix for topping. Grease and flour 9 x 13-inch pan. Spread or	pat mix into pan. Spread with apricot preserves. Crumble or spread 3/4 cup reserved mix on top. Bake for 30 minutes at 350° (do not overbake).
Mix together butter, brown sugar and flour as for pie crust. Take out one cup for top of cake. To rest of mixture, add egg, vanilla, sour milk, baking soda and salt. Use spoon or fork to mix. Don't overmix. Pour into greased and floured 9 x 13-inch cake pan. Sprinkle cup of reserved crumbs on top. Bake at 350° for 30 to 40 minutes. Test with toothpick. Cool. Drizzle with powdered sugar frosting, if desired.
Cook and drain spinach. Mix all ingredients together and chill. Hollow out one loaf for serving dip and cube second loaf for dipping.
Mix peanut butter with your choice of honey syrup, molasses or jelly. Add dry milk a little at a time. Mix well after each addition. Form into small balls, about 3/4 across, using your hands. Roll the balls in crushed flakes. Chill until firm. Makes small balls.
In skillet, brown ground beef. When done, add beans, taco sauce, tomato sauce and garlic salt; heat. Coarsely crush chips in casserole dish. Layer meat on top, then layer sour cream on top of meat, then onions, tomatoes and cheese.
Cut around edge of pita bread to make 2 halves. Spread butter on inside of both halves. Sprinkle each half with garlic powder. Separate halves into 3 groups. Top the first group with desired amount oregano, the second with tarragon and the third with dill. Sprinkle each pita with Romano cheese.
Cook broccoli as directed. Mix all ingredients well. Pour into casserole dish. Top with stuffing mix. Bake at 325° for 30 minutes.
Mix ingredients. Drop by spoonfuls into ungreased frying pan over medium-high heat. Turn when bubbly on top. Serve with your favorite syrup. Absolutely delicious.
In a small saucepan combine the 3/4 cup water with sugar, cinnamon, cloves and nutmeg. Bring to a boil; reduce heat, cover and simmer for 20 minutes. Strain to remove spices.
Cook meat, onions, green pepper and celery in pan for a little while. Add chicken and mushroom soups. Simmer slowly for approximately 30 minutes. Add can of whole corn. (I also like to add about one cup frozen peas for color.) Cook noodles and add to mixture. Bake at 350° for one hour.
Mix all ingredients except club soda; mix well. Slowly add club soda. Serve over ice.
In medium size bowl, beat butter and brown sugar with wooden spoon or electric mixer until pale and fluffy. Stir in flour, 1 teaspoon cinnamon and the water until smooth and thick. Stir in pecans. Mound apples in 9-inch pie plate. Mix granulated sugar with remaining cinnamon; sprinkle over apples. Spoon pecan topping over apples and dollops. Bake on lowest rack of preheated 375° oven for 45 to 50 minutes until apples are tender when pierced with a skewer. Serve in bowls with the cream or ice cream. Makes 8 servings.
Line bottom of 9 x 13-inch pan or Pyrex dish with all but 1 cup of crushed cookies combined with melted butter. Slice softened ice cream and smooth over cookie crust. Top with whipped topping. Swirl chocolate syrup on top, then sprinkle with reserved cup of cookie crumbs.
Combine liver sausage, 1 package cream cheese, onion, Worcestershire sauce and 1 teaspoon mustard. Mix until smooth. Pack mixture into a small bowl lined with Saran Wrap or aluminum foil and chill throughout. Shape into a ball and remove film or foil; place in center of a serving dish. Mix 2 packages cream cheese and remaining mustard into a smooth paste; spread evenly over liver sausage and sprinkle with Cheddar cheese and nuts.
Mix together first 3 ingredients, saving 1 cup for top. Mix remaining ingredients well; set aside. Line cake pan with cake mixture. Bake in 350° oven until golden brown. Put next mixture over top of cake. Sprinkle reserved 1 cup cake mixture over the top. Bake at 350° for 15 to 20 minutes.
Combine cream cheese and milk. Tear beef into small pieces and combine with pepper, onion flakes and seasonings. Add to cream cheese mixture; mix well. Fold in sour cream. Spoon into 9 x 13 x 2-inch baking dish. Brown pecans in butter and salt; sprinkle over sour cream mixture. Bake at 350° for 30 minutes. Serve hot with Triscuits. Serves 25.
Mix all ingredients together and pour over your favorite fruit in a square pan. Dot the top with butter and brown sugar. Bake at 350° about 20 minutes. Cool and turn onto plate.
Beat eggs until light and fluffy (may add a little milk). Soak both sides of bread very well in egg mixture. Fry in butter on both sides until golden brown. Sprinkle with powdered sugar and/or cinnamon. Serve with syrup or favorite fruit (if desired).
Mix well and spoon into greased muffin tins. Bake at 450 degrees for 10 minutes.
Combine boiling water and oats; let stand 20 minutes. In separate bowl beat butter until creamy. Add sugars; beat until fluffy. Add vanilla, eggs and oats mixture; mix well. Sift together flour, salt, soda, cinnamon and nutmeg. Add to creamed mixture and blend well. Pour into greased 9 x 13-inch pan. Bake at 300° for 50 to 55 minutes. Do not remove from pan; while still warm, frost.
Grease a 9 x 13-inch pan with butter. Place bread in bottom of dish. Cover with a layer of sausage and a layer of cheese. Beat eggs, milk and salt together and pour over cheese. Cover and refrigerate overnight. Next day, uncover and bake for 45 minutes at 350°.
In a blender mix first three ingredients. Slice and saute mushrooms in butter. Fry bacon until crisp. In baking dish layer eggs, mushrooms, sauce, chives and bacon. Bake 20 minutes at 350°. Serve on toasted English muffins.
Bake cake mix according to directions. Bake in 9 x 13-inch cake pan. While hot, stick with a toothpick and pour mixture of jello dissolved in 2 cups boiling water. Let cool. Cover cake with strawberries, then cover with vanilla pudding, then cover with Cool Whip and decorate with strawberries.
In a large resealable plastic bag, combine the flour, paprika, 1 tsp. chili powder, salt and garlic powder. Add beef, a few pieces at a time, and shake to coat. In a large soup kettle, brown beef in oil in batches. Stir in the onions, tomatoes, broth, bay leaf, cayenne pepper and remaining chili powder. Bring to a boil. Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Add potatoes and carrots. Cover and simmer 35-40 minutes longer or until meat and vegetables are tender. Add corn and heat through. Discard the bay leaf before serving. Yield: 10 servings (4 quarts).
Mix all ingredients well. Grease large muffin tins. Pour about 3/4 full of batter and bake in oven at 400° for 20 to 25 minutes.
Preheat oven to 350°. Pound chicken breasts until flattened. Place each on a sheet of foil. Season with salt and pepper. Blend dill, parsley and garlic. Sprinkle over breasts. Place 3 lemon slices on each breast. Dot with butter. Seal chicken in foil. Place on baking sheet. Bake 30 minutes. Serves 4 to 6.