HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat applesauce. Add Jell-O; mix well. Put in bowl while warm and add ginger ale.
Add to mixture and mix well. Then add to cooled oats and mix. Bake at 350° for 30 minutes in a 13 x 9 x 2-inch pan.
Preheat oven to 400°. Combine all ingredients; mix well. Pour into greased 13 x 9-inch pan. Bake for about 45 minutes.
Sift together flour, salt and baking powder. Add milk and oil. Flour counter and top of dough before rolling. Roll dough to 1/4-inch thick. Cut into dumplings approximately 1 1/2-inch by 1 1/2-inch. Dry slightly for easier handling. Drop into boiling broth and chicken. Simmer about 15 minutes. Yields 4 large servings or 6 reasonable servings (9 grams of fat each).
Wash livers, removing all membrane; set aside. Mix flour, salt and pepper in a bowl or small poke (brown paper bag). Heat 1/4-inch of oil, grease or lard in skillet until a couple of drops of water sizzle. Coat livers with flour mixture and place in skillet (don't crowd). Fry 10 minutes per side, until brown.
Mix sugar, flour, baking soda, eggs and pineapple. Pour in a 9 x 13-inch greased and floured pan. Sprinkle with brown sugar and nuts. Bake at 350° for 30 minutes.
Warm blender with hot water. Place egg yolks in blender with lemon juice and salt. Cover and set blender on high speed for 3 seconds. Remove cover and add melted butter in a steady stream while blender is on high speed; turn blender off as soon as all of the butter has been added. Yields 1 cup.
Brown hamburger meat with onion and bell pepper. Drain off excess fat. Add all other ingredients to hamburger mixture. Mix well and simmer 1 to 2 hours. Yields 6 to 8 servings.
Mix eggs, sugar, salt and vanilla. Slowly pour in hot milk. Pour at once into pie shell. Bake in very hot oven at 475° for 5 minutes. Reduce heat to 425° and bake 10 minutes longer or until knife comes out clean.
Place in large baking dish in order given. Bake in a 350° oven for 1 1/2 hours.
Mix Philadelphia cream cheese and salad dressing together. Add whipped cream, pineapple and marshmallows. Freeze and serve.
Into glass bowl, layer the lettuce in bite sizes to about 1/2 full. Add 1 1/2 green peppers, then add green onions. Follow with celery, then drained peas. "Ice" with lots of mayonnaise. Add grated boiled egg across the top. Add grated Longhorn cheese and sprinkle bacon bits over the entire salad. Serves 8 adults heartily.
Mix all ingredients together. Bake in greased loaf pan or angel food cake pan at 350° for 35 minutes. Serve hot. Serves 6 to 8.
Dissolve lemon jello in hot water and add cream cheese and marshmallows. Pour into a casserole; let stand until set. Mix pineapple, nuts and whipped cream and pour over lemon jello. Dissolve cherry jello in hot water. When cool, pour on top of pineapple mixture.
Cook hamburger and onion until brown; drain. Add salt, pepper, soup and water. Fix macaroni and cheese as directed, but add 1/2 cup milk more than directed. Combine.
Simmer vegetables in water and bouillon cubes for 10 minutes. Do not drain. Make a white sauce with the flour, milk, salt and pepper. Add to vegetables. Then add cheese and stir until melted. Stir in the desired meat.
Mix together brown sugar and water. Put in a baking dish. Add bits of butter. Add 4 to 6 slices of bread cut into cubes. Mix eggs, nutmeg, vanilla, milk and cinnamon. Pour over bread mixture. Do not stir. Place bits of butter on top. Bake at 350° for 1 hour. Serve with cream or ice cream.
Preheat oven to 350°. Mix all ingredients, except chocolate chips and sugar mixture. Pour 1/2 of the batter into a 9 x 13 greased pan. Sprinkle with cinnamon/sugar mix. Sprinkle with half of the chocolate chips. Pour remaining batter on top and repeat with the cinnamon/sugar mix and with the chocolate chips. Bake for 35 to 45 minutes or until golden brown.
Brown hamburger with onion and celery. Add mushrooms, rice and seasonings. Bake at 350° for 45 minutes.
Cook 12 hours in a crock-pot. Serve over burritos. Top with lettuce, tomato and grated cheese.
Beat eggs and add sugar and other ingredients. Mix good and pour into a sprayed pan. Bake 30 to 40 minutes at 350 degrees.
Sift together dry ingredients and blend in shortening. Dissolve yeast in slightly warmed buttermilk. Combine dry ingredients and buttermilk. Mix quickly. Turn out onto a floured board and knead 20 to 30 strokes. Roll to 1/4-inch thick. Cut and dip in melted butter. Place 2 biscuits atop each other. Cover and let rise in warm place for 2 hours. Bake at 375° for 15 to 20 minutes.
Add all ingredients, then add enough flour to make dough stiff. Roll and cut into desired size. Bake at 350° until brown. Cool before removing from pan.
Melt chocolate chips, peanut butter and oleo together. Pour over cereal and mix carefully. Let cool. When cool, toss in brown paper bag with powdered sugar.
Cream butter and sugar. Add eggs one at a time, beating well. Add flour and milk alternately. Add flavoring and baking powder. Beat well. Bake in a tube pan for 1 hour and 35 minutes at 300°. Do not preheat oven.
Cook squash, onion and salt in water until well done; drain. Add egg and butter. Add water chestnuts. Put in greased casserole in layers; make layer of squash mixture, layer of bread crumbs or stuffing and layer of cheese. Bake at 350° until hot throughout and bubbly. Makes 4 servings.
Melt chocolate pieces over hot water or in microwave. Add remaining ingredients. Blend thoroughly. Spread in greased 8-inch square pan. Chill until firm. Cut into squares. For a different taste, substitute 1/2 cup peanut butter chips for 1/2 cup of the chocolate chips.
Melt cheese and butter in saucepan; mix well. Stir in 10x sugar, cocoa and vanilla. Beat at medium speed of electric mixer; stir in pecans. Spread in buttered 7 1/2 x 12-inch pan. Chill for 2 hours or until firm. Yields: 3 1/4 pounds.
Season, boil and debone fryer. Heat the mushroom soup, chicken soup and tomatoes. Butter casserole dish. Layer crushed Doritos, chicken and soup until all used. Top with Velveeta cheese. Bake at 350° for 30 to 45 minutes.
Cream sugar, margarine and Crisco. Add slightly beaten eggs, one at a time. Add flour, baking powder, salt, milk and flavoring. Bake in cold oven at 325° for 1 1/2 hours.
In shallow baking dish, blend all ingredients, except potatoes. Add potatoes and turn to coat thoroughly. Bake, stirring potatoes occasionally, about 1 hour or until potatoes are tender and golden brown. Garnish, if desired, with chopped parsley.
Saute pepper and mushrooms. Add flour, then broth; cook until thickened. Add cream, sherry, salt and turkey. Fold in cooked spaghetti. Cook in shallow casserole and top with cheese. Bake at 350° for approximately 30 minutes. Serves 6.
Mix all ingredients (except chocolate) in a large bowl. Melt chocolate over low heat (may thin by adding 2 Tbsp. crisco shortening). Pour over cereal and coat. Pour out onto wax paper to cool. After cooling, break apart and store in container.
"Put in pot. Put hot water (about 1 cup). Cook on top of stove about 12 minutes. Sometimes Mama puts cheese on it. Then you eat it."
Grate Cheddar cheese. Combine vinegar, water, sugar and mayonnaise. Boil until thick. Add Cheddar cheese, cream cheese and pimentos; mix well.
Cream together first 5 ingredients. Sift together flour, salt and soda. Stir into the creamed mixture. Stir in chocolate chips and nuts. Drop from teaspoon, 2 inches apart, onto greased cookie sheet. Bake at 375° for 10 to 12 minutes. Remove from pan immediately. Makes 4 dozen cookies.
Arrange on 3 or 4 heavy cooking sheets. Add topping (any combination), ending with cheese.
Heat oven to 400°. In large bowl, combine flour, oat bran, sugar, baking powder, baking soda, salt and cinnamon. In small bowl, combine milk, oil, orange peel and egg. Blend well. Add milk mixture all at once; stir just until moistened. Stir in apple, dates and walnuts.
Preheat oven to 375°. Mix first 3 ingredients, salt and pepper. Pour into a Pam-sprayed 9 x 13-inch pan. Mix Bisquick and enough milk to make a semi-thin (to be able to pour) mixture. Pour this over the vegetable mixture and bake for about 30 minutes. Remove from oven and dot with butter.
Pare the sweet potatoes, gabi and ube and cut them into 1/2-inch cubes. Peel the bananas and cut into slices, crosswise. Cut the nangka into strips. Boil the sweet potatoes, gabi and ube in 3 cups coconut milk. Form the malagkit rice into small balls and drop them in the boiling mixture. Then add the bananas, nangka, tapioca, anis and sugar. Simmer until cooked, stirring occasionally to keep from sticking and burning. About 5 minutes before serving, add the rest of the coconut milk. Heat through and serve.
Combine meat, 1/4 cup sour cream, 3 tablespoons cheese and seasonings; mix lightly. Shape into 4 patties. Broil on both sides to desired doneness. Combine remaining sour cream, cheese and parsley in small saucepan; heat thoroughly, stirring occasionally. Serve patties on muffin halves. Top with sour cream mixture.
Heat oven to 350°. Grease a 1 1/2-quart deep baking dish. Heat milk in 1-quart saucepan over medium heat just until small bubbles start to form around edge. (Do not boil!) Add cereal and stir about 30 seconds until mixture starts to thicken. Remove from heat; add cheese and stir until melted. Add egg yolks; stir until blended. Stir in spinach, ham and onions. In a small bowl, beat egg whites with electric mixer until soft peaks form. Fold egg whites into Cream of Wheat mixture with rubber spatula.
In a 3 quart saucepan, saute rice, onion, mushroom pieces, celery, celery leaves and spices in butter. Add water. Bring to boil. Simmer for 15 minutes.
Cook cake as directed in 13 x 9-inch pan. While cake is hot, pour boiling mixture of coconut, milk, Eagle Brand milk and flavoring over cake. Spread Cool Whip and sprinkle with coconut after cake has been completely cooled. Refrigerate until served.
Mix well all ingredients except pecans. Roll into a ball, then roll in pecans until covered. Chill before serving.
Cook last 6 ingredients until dissolved. Pour while hot over cabbage. Cool. Will keep well in tightly closed container in refrigerator for several days.
Mix together the ingredients, except meat. Place meat in container and cover with marinade, piercing with fork. Marinate overnight in covered container in refrigerator. Remove meat strips. Drain slightly. Place on rack, making sure strips do not overlap. Place rack over cookie sheet in 150° to 175° oven. Bake for 3 1/2 hours. Remove from oven; cool and store in covered container in refrigerator. Must be refrigerated since it does not have preservatives!
Preheat oven to 300°. Combine crumbs and butter. Pat firmly on bottom of a 9-inch spring-form pan. In a large mixer bowl, beat cream cheese until fluffy. Add milk; beat until smooth. Add eggs and vanilla. Mix well. In a small bowl, toss together 1/2 cup chips with flour to coat. Stir into cheese mixture. Pour into prepared pan. Sprinkle remaining chips over top. Bake 1 hour or until cake springs back when lightly touched. Cool to room temperature; chill. Remove side of pan.
Mix the ground chuck, rice, onion, salt and pepper together. Scald cabbage and take off leaves. Stuff each leave with chuck mixture. Put in pot and cover with water, bring to a boil. Add tomato paste, cook on low for 2 hours. Prepare same way for pressure cooker, except pressure cook for 30 minutes.
Cook hen until tender, remove bones and dice meat. Mix meat with soup. Set aside broth to cool. Crumble bread and mix with salt, pepper, celery, sage and onion. Moisten with cooled broth. Place half the crumb mixture over bottom of a 9 x 15-inch pan. Cover with chicken and soup mixture. Mix beaten eggs into the remaining dressing and put evenly over chicken. Bake at 350° for about 45 minutes. Serves 10 to 12.
Butter a 9-inch spring-form pan. In a bowl, stir together flour, 1/3 cup sugar and baking powder. Stir 1/2 cup butter, egg and 1 1/2 teaspoons vanilla until combined. Sprinkle evenly in prepared pan; cover with blueberries. In a bowl, stir together 2 cups sour cream, 2 egg yolks, remaining 1/3 cup sugar, remaining 1 teaspoon vanilla, 1/4 teaspoon cardamom and lemon peel; pour evenly over blueberries. Bake in preheated 350° oven for 50 to 55 minutes or until lightly brown around the edges. Cool completely.
Combine potatoes, carrots, celery, turnip, onion, vegetable flakes, salt and pepper; cover with water and simmer 30 minutes. In another saucepan, melt butter and stir in flour; add a small amount of liquid from potato mixture to form a paste. Cool and stir in milk and sour cream. When vegetables are cooked, mash or puree them and add flour and milk mixture. Do not boil. Serve; sprinkle with bacon. Serves 6.
* Four boxes of Jell-O instant chocolate or chocolate fudge pudding can be substituted for mousse.
Fry sausage, but not vegetables. Mix vegetables with soup and fried sausage. Cover and bake until done; if dry, just add water.
Put potatoes into greased 2-quart baking dish. Combine soup, milk, onions, salt and pepper. Pour over potatoes.
Bring water, Jell-O and tapioca to a boil. Boil for one minute. Cool. Fold in Cool Whip and mandarin oranges. Let set in fridge. Top with additional Cool Whip and chopped nuts or chocolate chips.
Mix the sugar and oil and beat. Add the eggs and vanilla. Sift together in a separate bowl the flour, salt and baking soda. Mix dry ingredients into wet mixture. Beat until smooth. Batter will be stiff. Add the apples, nuts, coconut and flavoring. Mix together. Bake in greased and floured large tube pan at 350° for 1 1/4 hours. Test for doneness. Coll in pan 1/2 hour before removing. Frost with cream cheese icing, if desired.
Melt chocolate in top of double boiler or microwave. Sift together flour, baking powder and salt. Combine oil, sugar and chocolate. Add eggs, one at a time and beat well after each egg. Add vanilla. Blend thoroughly with sifted dry ingredients. Chill several hours. Drop by rounded teaspoonful into confectioners sugar. Coat and shape balls. Place 2 inches apart on lightly greased cookie sheet. Bake 10 to 12 minutes at 350°. Cool on rack and store in airtight container.
Cream together sugar and margarine. Add buttermilk and soda, then flour and vanilla. Pour into greased cake pan and bake in 350° oven until toothpick comes out clean.
Saute onions in butter until lightly browned. In slow cooker (crock-pot), combine onions, bouillon, water and Worcestershire sauce. Cover and cook on low for 4 to 6 hours. Top each bowl of soup with toasted French bread. Top the toast with sliced cheese of your choice (Gruyere recommended). Place bowls under broiler or microwave until cheese is melted. Serves 4.
Grease 13 x 9-inch pan. Place uncooked chicken in pan. Top each chicken cutlet with a piece of cheese. Combine soup, Sauterne (or white wine of choice) and water. Pour over chicken. Sprinkle stuffing. Drizzle with melted butter. Bake at 350° for 45 to 55 minutes.
In large saucepan, brown the ground meat substitute with the chopped onion in cooking spray. Add the rest of the ingredients and simmer for 30 minutes.
Mix the jellos, water and 7-Up. Let cool. Add marshmallows, crushed pineapple and bananas. Let set.
Mix all together, just until moist. Fry in skillet sprayed well with Pam, until browned on both sides.
Mix and bake in a large cookie sheet at 325° for 15 minutes. Then test.
Combine all dry ingredients. Combine Karo syrup and bourbon. Mix into dry ingredients. Roll into balls and sprinkle or roll in powdered sugar. Makes 4 dozen.
Mix jello, quick jell as directed on box. Add pineapple, cherries, nuts and Equal. Let stand until firm.
Combine all ingredients and beat 1 minute at lowest speed on mixer. Pour in pie shell. Chill 3 hours.
Mix sugar and water. Bring to a boil; cool completely. Put in hummingbird feeder.
Let buttermilk come to room temperature. Then dissolve yeast in it. Cream butter and sugar together. Sift dry ingredients together and blend smoothly. Mix liquid into flour mixture and knead lightly. Roll out dough on lightly floured board. Shape like Parker House roll or any shape desired. Place on greased baking sheet. Set in warm place to rise until light for 1 1/2 hours or more if needed. Bake in hot 425° oven until well browned and done, approximately 20 minutes. Yields about 36 rolls.
Combine broth, onion, potatoes and dillweed. Bring to a boil, reduce heat, cover and simmer for 50 minutes. Place 1/2 of mixture in blender and blend until smooth. Add to rest of mixture. In another pot, melt margarine. Stir in flour, salt, pepper or milk. Cook and stir until thickened. Add to soup; cook until heated through. Add milk, salt and pepper to taste, if needed. Makes about 2 1/2 quarts.
Mix all ingredients and pour into pie crust. Bake at 425° for 15 minutes and then bake at 350° for 25 to 30 minutes.
Pack peppers in clean sterilized jars. Mix next 3 ingredients in a sauce pan. Bring to a hard boil, pour over peppers. Seal with hot lids. These are good to eat with chip dip and corn chips or use as very hot pepper sauce.
Place meat in a large glass/stainless steel bowl or pot. Add everything but gingersnaps and sugar. Let stand 36 hours in refrigerator (24 hours for milder flavor). Turn 2 times a day. Remove meat, brown in shortening. Add 2 1/2 cups strained vinegar mixture, gingersnaps and sugar. Cover. Cook slowly 2 to 3 hours or until tender. Add water if necessary.
Combine first 4 ingredients; set aside. In large skillet, slowly brown chicken on both sides in oil. Pour reserved chili sauce mixture over chicken. Simmer, uncovered, 8 to 10 minutes or until chicken is cooked and sauce is desired consistency. Turn and baste occasionally. Makes 4 to 6 servings (about 1 cup sauce).
Trim steaks and pound between pieces of wax paper to reduce them to 1/4 inch thick. Crush drained green peppercorns with spoon and spread on both sides of steak or use ground black pepper. Add a few drops of soy sauce and olive oil.
Cream butter; add sugar. Mix well. Add vanilla and unbeaten eggs; beat until well blended. Sift dry ingredients together. Add nuts. Gradually add to sugar mixture. Drop cookie dough into an ungreased pan and bake the cookies until light brown at 400°.
Melt butter and chocolate chips; stir in peanut butter. Mix until well blended. Pour over cereal and stir until well coated. Put in large container with 10x sugar and shake until well coated.
Mix together in small bowl. Store in airtight container in the refrigerator. Keeps 1 week. Yield: 1 3/4 cups.
Scald milk and add oleo, sugar and salt. Cool to lukewarm in large mixer bowl. Dissolve yeast in warm water. (I use part of sugar with yeast to dissolve it.) Add yeast and eggs to milk and mix. Beat in 2 cups flour and the corn meal for 2 minutes. Gradually add flour until dough leaves sides of bowl. Turn out on floured board and knead about 10 minutes. Place in greased bowl and grease top of dough. Cover and let rise until double. Punch down and let rest 10 minutes. Divide into 2 or 3 balls (according to size of your pans) and roll each piece into rectangle. From short side roll into tight roll. Pinch seams, turn under ends and pinch. Place in greased pans. Brush with lightly beaten egg white and sprinkle with sesame seed. Let rise until double. Bake at 375° for about 40 minutes. That is too hot for my oven, and after about 10 minutes, I turn it down to 350°. May place a sheet of foil over the loaves the last few minutes if it is getting too brown. Remove from pans, cool on rack.
Crumble and cook sausage; drain well. Grate cheese and blend with Bisquick; add egg to sausage and blend with Bisquick and cheese. Knead until soft dough; roll into balls. You may freeze or cook immediately. Bake 15 to 20 minutes at 375°.
Mix the sour cream and taco sauce together, spread on a sheet pan. Fry hamburger well, drain grease and pat hamburger with paper towels to remove all excess grease. Spread meat over cream cheese mixture. Layer the tomatoes, lettuce and green peppers over mixture and top with cheese. Serve with the chips. It's wonderful at parties.
Fry bacon in skillet until crisp; drain, reserving 1/4 cup bacon drippings. Saute celery, onion and salt in reserved drippings in skillet. Stir in flour. Add sugar, vinegar, pepper and water. Bring to boil. Pour over bacon and potatoes in 3-quart baking dish. Bake, covered, at 350° for 30 minutes. Approximate per serving: Cal 150; T fat 8 g; 44% calories from fat; prot 3 g; carbo 19 g; fiber 1 g; chol 33 mg; sodium 683 mg.
Brown beef, onion and pepper until tender.	Add all other ingredients. Pour into casserole dish. Cover with foil (put a few holes in the foil). Bake at 325° about 25 to 30 minutes.
Preheat oven to 300°. Combine egg yolks and condensed milk, mixing well. Add lime juice; blend well. Turn into baked pie shell. Beat egg whites and gradually add sugar. Swirl onto pie spreading to edge of pie shell all around. Bake in 300° oven until meringue is pale honey-colored.
Preheat oven to 375°. Grease a 1-quart shallow baking dish. In small bowl, combine brown sugar, cinnamon and salt; set aside. Cut sweet potatoes into 1/2-inch slices. Arrange half in baking dish. Cover with apples. Sprinkle half the brown sugar mixture over apples. Top with remaining sweet potato slices. Sprinkle with remaining brown sugar. Spoon on 2 tablespoons of melted butter or margarine. Cover and bake 35 minutes. Remove from oven.
Mix flour and sugar, stir in melted butter. Add other ingredients. Beat until well mixed. Pour into raw pie shell and bake at 350° for 45 minutes.
Tenderize steak or have it tenderized. Cut into serving pieces. Rub on salt and pepper. Sear steak just until pink is gone in a small amount of oil in hot skillet. Transfer to baking dish. Spread soup over steak. Slice jalapenos thin and sprinkle over cheese soup. Cover with foil. Bake at 350° for 40 to 50 minutes.
Mix cottage cheese and eggs together; set aside. Put oil in skillet. Add garlic and onion. Cook until clear. Add beef; cook until brown and drain. Add salt, pepper, parsley and rosemary. Add tomato paste and water and simmer until done. At same time boil noodles until done.
Mix whipped cream and drained pineapple by hand. Gradually add Eagle Brand milk and lemon juice. Pour in crust and chill for 1 1/2 hours before serving.
Saute onion in butter in skillet. Add ground beef and seasonings. Cook until beef is heated through, stirring frequently. Do not brown. Layer half the cabbage and all the ground beef mixture in 2-quart baking dish. Top with remaining cabbage and soup. Bake, covered, at 350° for 1 hour. Yields 6 servings.
Grease a 9 x 13-inch pan. Line with graham crackers. Try to fill bottom layer as close as possible. Mix pudding and milk. Add Cool Whip to this mixture. Begin layers of pudding and crackers. First layer crackers, second layer 1/2 pudding, third layer crackers, fourth layer 1/2 pudding, fifth layer crackers, sixth layer chocolate frosting.
Bring water and margarine to a boil; add flour and baking powder. Mix well. Cool 10 minutes. Beat in eggs, one at a time. Spread in a greased jelly roll pan. Bake at 375° for 30 minutes. Cool.
Mix 1/2 flour, sugar, salt and yeast in bowl. Heat milk in heavy saucepan until warm. Mix with remaining flour, adding more, if needed, to form smooth ball. Turn onto floured board and knead 5 minutes. Allow to rest in an oiled bowl, covered, approximately 1 to 2 hours. When dough doubles, turn onto clean buttered counter. Add raisins, nuts, coconut, vanilla and almond extract. Using a chopper or a chef's knife, chop into bits and coarse chunks. Put a handful in greased muffin pan (until cup is 1/2 full). Allow to rest and rise 1 hour. Bake 20 to 25 minutes at 350° until golden. Sprinkle with confectioners sugar while warm.
Salt zucchini, then steam until tender. Place in greased casserole dish. Mix together eggs, sour cream, seasoned salt, pepper and half of grated cheese. Dot with butter and sprinkle with remaining cheese. Bake at 400° for 15 minutes or until set.
Mix all together. Drop onto ungreased cookie sheet. Bake at 350° for 10 to 15 minutes until golden.
Tear angel food cake into pieces and place in large bowl. Prepare Jell-O according to the directions on box and pour over cake. Place bowl in refrigerator until Jell-O sets.