HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve jello in the boiling water. Add frozen strawberries and break apart with a fork. Add bananas. Pour half of the mixture in a bowl and let gel. Spread sour cream on top and pour remaining mixture over cream. May use nuts (optional).
Combine onions and 1/4 cup bouillon in Dutch oven. Cook over medium-high heat until onion is wilted, 5 minutes. Stir in garlic, chili powder, cumin and oregano. Cook 1 minute more. Add remaining bouillon and the carrots and potatoes to Dutch oven. Cover and cook 10 minutes. Add chopped tomatoes and beans. Simmer until vegetables are tender, 15 minutes more. Remove chili from heat and stir in cilantro. Serve with a dollop of yogurt. Makes 10 cups. Can be frozen up to 3 months.
Add peppermint oil to chocolate and stir until well blended. Dip crackers into mixture.
Soak beans overnight. The next day, bring beans to a boil in 6 cups water. Simmer until almost tender. Heat butter and saute carrot, onion and garlic. Add to beans along with jalapeno peppers. Continue cooking until beans are done. Puree half of bean mixture and return to pot with remainder of cooked beans. Add salt, pepper, cumin, lime juice and tomatoes. Allow to simmer a few minutes to blend flavors. Adjust seasonings if necessary. Serve hot. Freezes well.
Add Tang to condensed milk and stir. Add Cool Whip and sour cream. Mix thoroughly. Add mandarin oranges. Stir gently.
Mix dry ingredients; beat in oil, eggs and plums. Fold in nuts and bake at 325° for 1 hour and 15 minutes. While cake is warm, glaze with 1/2 cup powdered sugar and enough lemon juice to make glaze runny.
Brown and drain hamburger. Add all ingredients. Let simmer 1 1/2 to 2 hours.
Brown sausage and beef. Drain well. Saute pepper, onion and celery in meat drippings. Combine uncooked rice, meat, pepper, onion, celery and soups. Pour into a large casserole dish. Bake at 350° for 1 hour, stirring once. Serves 8.
In top of jar put alum, dill and garlic. Pack cucumbers into jars. Boil water, vinegar and salt. Pour over pickles in jars and seal. Don't double recipe.
*Or use any crust make out of crumbs (graham cracker, chocolate wafer, vanilla wafer) or the ingredients. Spray a 9-inch spring-form pan with Pam. Sprinkle sides with 2 tablespoons crumbs. Mix remaining crumbs with sugar and melted butter. Pack crumb mixture in bottom of pan.
Mix ingredients except corn flakes or bread crumbs. Put into a 9 x 13-inch baking dish. Mix 1/2 of the oleo with crumbs and put on top. Bake 60 minutes at 350°.
In a large skillet, brown seasoned chicken in butter. Sprinkle dry salad dressing mix over chicken. Add water and 1 tablespoon of butter. Cover and simmer until chicken is tender, approximately 30 minutes. Remove chicken and keep warm. Reduce sauce to desired consistency. Pour sauce over chicken and top with almonds. Serve over rice or noodles. Yields 6 to 8 servings.
Scramble eggs as desired. Then roll them up in the tortillas in burrito fashion. Top with all or just a few of the remaining ingredients.
Mix all ingredients together and chill. (Do not mix the pistachio pudding as directed on box.) Pour dry pistachio pudding on crushed pineapple. Then mix the rest of the ingredients.
Mix all ingredients together. Put in an ungreased sheet cake pan. Bake 1 hour at 350°. Cool and frost.
Cream margarine and sugar. Add slightly beaten eggs. Crush wafers and add all dry ingredients to liquid. Mix well. Pour into greased and floured 9 x 13-inch pan. Bake at 250° for 1 1/2 to 2 hours.
Boil apples in cider. Stir constantly. Cook for 3 hours until thick. Put through sieve to filter out skin and seeds. Return to pot. Stir while cooking another hour. When thick enough to spread, pour into sterilized jars.
Cream the shortening and sugar; add the eggs gradually. Sift and add the flour, baking powder and salt alternately with the milk. Turn onto a floured board; roll out 1/4-inch thick. Cut into rounds. Place on a greased baking sheet and bake 12 to 15 minutes at 350°.
In a large roasting pan, cut potatoes into large French fries shape. Cover bottom of pan. Add the rest of the vegetables. Season with salt, garlic powder and seasoning salt on top. Cut 3 sticks of Parkay up on top. Cover with foil. Bake on low for 1 hour or until potatoes are done. Remove from oven. Cut up 1 stick Parkay on top and let melt.
Mix all ingredients in slow cooker, Dutch oven, etc. Cover with water (more water can be added during cooking, if needed). Cover and cook slowly for approximately 8 hours or longer. After 5 hours, remove roast, debone and shred meat. Return meat to pot and continue cooking. Serve with taco or Fritos chips, grated cheese, shredded lettuce, tomatoes, onions and taco sauce. Also makes a great filling for burritos.
Best cooked in cast-iron pot on stove burner. First brown hamburger in pot. Add all other ingredients. Mix well. Add any other seasonings to taste. Cook until meat and vegetables are done. Marvelous one pot stew dinner. Serve with cornbread. Wonderful on stormy cold days.
Layer broccoli in greased 9 x 13-inch casserole. Spread chicken on top. Mix the next 6 ingredients and pour over chicken. Sprinkle with cheese and top with stuffing mix. Bake 30 to 40 minutes at 350°.
Brown hamburger in butter. Then add onion, catsup, water, chicken soup, chili powder, soy sauce, brown sugar and mustard. Heat and stir for 15 minutes. Spoon out on large bun.
Season the tenderloins with lemon pepper seasoning. Place on baking sheet and bake in 350 degree oven for 20 minutes, turning once during baking. While chicken is baking, heat the chicken gravy, Parmesan, and bouillon granules. This mixture can be thinned with a little fat free chicken broth, if desired. When the chicken is done, place the baked tenderloins on a bed of yellow rice. Spoon the gravy over the top. Makes 4 servings. About 1/2 gram of fat per serving.
Beat eggs to foamy. Beat in oil. Add about half of the dry ingredients and half of the zucchini. Beat until blended. Add rest of the dry ingredients and zucchini. Add vanilla and nuts. Mix well. Pour into 2 loaf pans. Bake at 325° for 1 hour.
Cream margarine and sugar. Add egg yolks. Mix and form in 1-inch balls. Beat egg whites until foamy. Dip in ball and roll in nuts. Place on greased cookie sheet. Punch hole in center (not all the way through). Bake for 5 minutes at 350°, then re-punch hole. Return to oven for 15 more minutes (maybe less, depending on oven). Take out and fill hole with jelly while hot.
First Layer: Mix the two boxes of cherry gelatin as directed on package. Pour in pan and allow to set until firm.
Mix all ingredients in a large bowl. Pour into a large greased 10-inch iron skillet. Bake in a 475° oven for 20 minutes. Reduce heat to 375°. Bake 20 minutes more or until bread tests done. Serve warm.
Combine first 8 ingredients in a large bowl, stirring gently. Fit 1 pie crust in a 9 inch pie plate according to directions; spoon fruit mixture into crust. Roll remaining crust to press out fold lines. Cut into 1/2 inch strips and arrange in a lattice design over filling; fold edges under and crimp; place pie on baking sheet. Bake at 400° for 25 minutes; reduce heat to 350°. Bake 25 minutes more shielding edges with foil to prevent excessive browning, if necessary.
Spray pan with Pam or grease pan. Coat chicken in flour mixture. Brush with melted butter; let dry. Bake at 350° until done, about 45 minutes to an hour.
Mix all ingredients with a blender or mixer. Refrigerate. Stir mixture before using.
Prepare popcorn and set aside. Simmer first 3 ingredients for 6 minutes. Stir in vanilla. Pour over popcorn and separate on wax paper until cool.
Heat oil in large saucepan. Add beef; brown on all sides. Add water, seasonings, Tabasco sauce, shallots, parsley, onion, Worcestershire sauce and soy sauce. Stir to mix well. Bring to a boil. Cover and reduce heat. Simmer for 1 hour and 15 minutes, stirring occasionally. Add beans and tomatoes; stir to mix well. Add cornmeal. Mix well. Simmer, uncovered, for an additional 30 minutes until meat is tender.
Drain chickpeas. Combine all ingredients in blender until creamy. Serve chilled, sprinkled with fresh chopped parsley. Healthful as dip for raw vegetables or as a spread with pita bread. Contains 35 calories per serving (1 tablespoon).
Cook the sugar, Karo and water slowly until starts to spin a thread. Beat the egg whites stiff and add about 1/3 syrup to this. Beat. Put the remaining syrup back on the stove and cook a few minutes longer. Pour another 1/2 of this in the egg white mixture and beat. Put the remaining syrup back on fire and cook until crack stage when dropped in cold water. Take off stove and add remaining syrup to egg white mixture. Beat. Add the pecans and vanilla and beat until stiff. Pour in buttered platter.
Combine orange juice, sugar, milk, water, and vanilla in blender container. Cover and run on high until well blended. Add ice cubes two at a time, and blend well each time. Pour into glasses, drink, and enjoy.
Mix cheeses, onion and Worcestershire sauce together; chill. Form into ball and roll in chopped pecans.
Put butter in skillet. Fry about 4 to 5 minutes on each side. Makes 4 burgers.
Wash and cut up the artichokes, onions and peppers. Mix all the vegetables and let soak overnight in 1 gallon of water and 1 cup salt. Next morning, pour into colander and squeeze out the water. Mix vinegar, sugar, turmeric, pepper and mustard seed. Add this to the vegetables. Boil for 10 minutes. Save out 1 cup of vinegar to mix with the flour and prepared mustard and add this after the pickles have boiled the 10 minutes, then cook 5 minutes more. Put in jars (real hot) and seal.
Stir together almonds and 1 Tbsp. sugar. Set aside. Beat together all remaining ingredients. Pour into greased pans (2 medium foil pans). Sprinkle almonds and sugar over batter. Bake at 350° for 55 minutes. Cool 5 minutes and remove from pan.
Pare and slice apples. Put in greased 8 x 11-inch baking dish. Sprinkle with cinnamon and add water. Blend flour, butter and sugar. Sprinkle over apples. Bake at 350° for 30 to 40 minutes.
Blend Crisco, peanut butter, sugar, salt, eggs and vanilla. Add dry ingredients (which have been sifted together) to Crisco mixture. Stir in coconut. Spread in 8 x 12-inch pan which has been rubbed with Crisco. Bake in moderate oven at 350° for 25 to 30 minutes. Cut in strips while still warm and roll in confectioners sugar. Yield: 30 (1 1/4 x 2 1/2-inch) strips.
Cook broccoli according to directions on package, being careful not to overcook. Line casserole with broccoli; cover with sliced water chestnuts. Mix soup, sour cream, onion and cheese. Place on top of this. Make crumbs of Ritz crackers; mix with melted oleo. Place this on top of broccoli and soup mixture topping. Bake in a 350° oven until bubbly and hot, about 30 minutes.
Mix flour and brown sugar; cut in butter. Pat into ungreased 11 x 7 1/2 x 1 1/2-inch pan. Bake at 350° for 15 minutes. Beat eggs slightly; stir in remaining ingredients. Pour over baked layer. Bake at 350° for 25 minutes. Cool until pecan layer is slightly firm before cutting into bars. Makes 32.
Mix cream cheese, milk, sugar and sugar substitute in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of pie crust. Pour 1 cup milk into bowl with Jell-O pudding and beat until well blended, 1 or 2 minutes (mixture will be thick). Stir in pumpkin and spices; mix well. Spread over cream cheese layer and refrigerate for at least 3 hours.
In a saucepan, heat butter; add sugar and stir until bubbly. Add chicken and brown on both sides, adjusting heat so butter mixture does not scorch. Add onions and cook until transparent. Stir in remaining ingredients. Cover and simmer, turning chicken as necessary, until it is tender, 30 to 45 minutes. Skim fat from sauce if you like; serve chicken with sauce as is. Serve over rice or noodles.
Tear lettuce into bite-sized pieces. Crumble fried crisp bacon. Core and chop apples. Cut green onions into small pieces. Mix first 5 ingredients in a large bowl; mix. Mix oil, lemon juice, salt, pepper and garlic powder (to taste). Toss salad with oil mixture.
Beat sugar and eggs. Add slowly. Bake in 9 x 13-inch pan ungreased at 375° for 45 minutes.
Mix both packages Jell-O with 2 cups very hot water. Add cream cheese and 1 cup cold water. Mix well by hand. Stir in can of pineapple. Whip the cream and fold into mixture. Refrigerate overnight.
Combine crumbs and butter in baking dish to form crust. Combine other ingredients and pour on top of crust. Bake in 350° oven for 20 to 25 minutes.
Beat egg whites and salt until it forms soft peaks. Add sugar and whip until stiff. Fold in chips and nuts. Drop by teaspoon onto a cookie sheet that has been covered with aluminum foil.
Mix all ingredients together and drop onto greased cookie sheet. Flatten with fork. Bake at 300° for 12-15 min.
Add 1 egg to oleo and cake mix; pat into a 9 x 13-inch pan. Mix the cream cheese and 3 eggs; beat after each egg. Add confectioners sugar; mix and pour over cake mix. Bake at 350°. Cut into squares.
Mix cream cheese, powdered sugar and milk to spreading consistency and spread on bottom of pie crust.
Cover crust with layer of mixed nuts. Pour the melted chips, butter and syrup over the nuts. Bake at 350° for an additional 10 minutes. Cool and cut into bars. Do not refrigerate before cutting.
Fry bacon; remove from skillet. Add hamburger and onions to drippings and brown. Break bacon into pieces; add to mixture of beans. Add catsup, mustard, sugar and hamburger; mix well. Bake at 350° for 45 minutes.
Mix eggs, flour, sugar, soda and salt together. Add fruit cocktail (juice and all). Stir (don't beat); mix well. Put in ungreased 13 x 9-inch pan and bake at 325° for 40 to 50 minutes.
Drain peaches and pineapple real good. Use juice from fruit. Mix vanilla pudding and Tang. Put peaches, pineapple, grapes and bananas in bowl. Pour over the vanilla pudding sauce and mix well. Chill.
Mix all together; roll into 1/2 to 3/4-inch balls. Bake at 375° for 15 to 20 minutes. Serve hot.
Brown turkey in olive oil. Add green pepper and onion. Cook 5 minutes. Add remaining ingredients and cook until rice is tender.
This is to be brewed in party size percolator. Place spices in	coffee	basket. Pour cider over this.	Perk as you would coffee.
Let butter soften up and cream confectioners sugar and bourbon liquid in it. Let stand for 24 hours in sealed container.
Combine ingredients. Pour over chicken, turkey, pork or beef. Let stand for at least one hour. If using beef, use a cheaper cut, e.g. chuck rather than sirloin. Grill or broil the meat.
Microwave (Medium) cream cheese in 1-quart casserole or serving dish 30 to 45 seconds or until soft. Blend in remaining ingredients. Microwave (Medium) 5 to 6 minutes or until hot, stirring after 3 minutes. Garnish with finely chopped nuts or parsley. Serve with vegetables (cut for dipping), crackers or chips. Makes 2 cups.
Grease and flour jelly roll pan (10 x 15-inch). Start oven preheating (350°). Sift flour once; measure and sift with next 7 ingredients into mixing bowl. Add shortening, water, nuts and raisins all at once. Beat with spoon 2 minutes. Add applesauce and unbeaten egg. Beat another 2 minutes. Pour into prepared pan. Bake about 30 minutes or until wooden pick stuck in center comes out clean. Frost with Caramel Frosting. Cut into bars. Makes 48 bars.
Remove dark meat; cut into 1-inch squares. Bread with bread crumbs. Fry in oil until golden brown. Let cool. Mix together all pickling ingredients. Put bluefish nuggets into bowl. Pour in pickling mixture. Be sure bluefish nuggets are completely covered. Let stand in refrigerator for about 24 hours.
Cream shortening and sugar until fluffy. Cook pudding until thick; cool. Add to mixture and beat, adding one spoon at a time.
Mix first three ingredients with one cup warm water. Set aside. Beat egg. Add to sugar mixture. Add yeast. Mix. Add flour, one cup at a time, until well mixed. Place in refrigerator 3 to 4 hours or overnight. Roll. Cut. Dip in melted margarine. Let rise 1 hour. Bake at 450° until done.
After coring apples, enlarge hole slightly to allow for filling. Pare a strip from top of each. Place each in 6 ounce custard cup. Combine banana, cranberries, honey and cinnamon. Fill centers of apples. Pour 1 tablespoon of water over each apple. Cook, uncovered, in countertop microwave oven for 5 to 7 minutes, or until tender, rearranging once while cooking. Let stand until cooled slightly. Cooking instructions are approximate, as microwave oven temperatures vary.
Spray bottom of 9 x 13-inch pan with Pam. Sprinkle on bottom of pan, pecans and coconut. Mix cake mix as directed on package and pour over pecans and coconut. Mix cream cheese, oleo, vanilla and powdered sugar. Pour or glob (mixture will be thick) on top of cake mix. Bake at 375° for 30 to 45 minutes.
In broiler or toaster oven, lightly toast bagels cut side up. In medium bowl, beat together eggs, water, green onions, basil, salt and pepper; set aside. In large nonstick skillet, melt 1 teaspoon butter over medium heat. Add ham and cook, turning often until lightly browned, about 1 minute. Lay on 4 bagel halves. Melt remaining 2 teaspoons butter in skillet over medium heat. Stir eggs and add to skillet. Cook 2 to 3 minutes. Stir occasionally until fully cooked. Divide up to put on bagel. Add cheese and cover with remaining bagel halves.
Melt sugar, juice, oleo and marshmallows. Remove; add crumbs and nuts. Spray aluminum foil squares with Pam or grease with oleo. Make roll or rolls and refrigerate until firm. Slice as needed.
Bake chicken breast halves at 325° for about 45 to 55 minutes. Let cool and pull from bone. Chop into small pieces. Add remaining ingredients. Makes enough for large loaf of bread.
Mix all but noodles. Bake at 350° for 20 minutes. Serve over noodles with a tossed salad on the side.
Prepare pudding mix as directed on package. (Do not use instant.) Cook and cool pudding completely. Add whipped topping and well-drained fruit to pudding and mix well. Pour into serving bowl and refrigerate. Marshmallows can be added, if you desire. Serves 8.
*Blot tomatoes on paper towel before putting on pizza. Put on directly before serving. Recipe can be made 24 hours in advance and refrigerated except tomatoes.
Wash, core, pare, finely chop or grind and measure pears. Add lemon, sugar, ginger, pineapple and 1/3 cup water to pears. Boil until thick. Pour boiling hot into hot jars. Seal.
Combine chocolate wafer crumbs, almonds, sugar and butter/margarine. Firmly press onto bottom and sides of a 9-inch spring-form pan. Set aside.
Preheat oven to 375°. Peel and slice Granny Smith apples. Place in Pyrex dish, covering bottom. Add water to cover apples. Sprinkle with cinnamon and 2 tablespoons of sugar. Sprinkle dry cake mix over apples. Melt margarine and pour over cake. Sprinkle more cinnamon on top. Bake until golden brown, about 30 minutes.
Combine coconut, sugar and flour. Blend in margarine. Press into 9-inch pie pan. Bake at 350° for 10 minutes until lightly brown.
Preheat oven to 350°. Spray 9-inch pie pan with cooking spray. In a large bowl, combine baking mix and dry pudding mix. Add pumpkin, milk, eggs, brown Sugar Twin and pumpkin pie spice. Using an electric mixer, blend for two minutes. Pour into sprayed pie pan. Bake for 50 minutes or until center is puffed up.
Mince spinach. Heat olive oil. Add spinach and garlic. Add salt, dill, vinegar and pepper. Cook over medium heat 10 minutes, stirring, all excess liquid should evaporate. Bring water to boil; add rice and salt. Cook 25 minutes. Add spinach and rice. Cook once more over low heat, 3 to 5 minutes. Toss cheese together and sprinkle over rice. Serve.
Mix cream cheese, sour cream, oregano, red pepper spice and onion. Spread in 8-inch square baking dish. Add on top in following order: pepperoni, green pepper, red pepper and Mozzarella. Bake at 350° for 10 to 15 minutes until cheese melts and is bubbling hot. Spread on crackers.
Let cream cheese soften to room temperature. Whip until fluffy. Add condensed milk while continuing to beat until blended. Add lemon juice and vanilla, blend well and pour into prepared crust. Chill overnight. Top with cherry pie filling.
Place chicken breasts between sheets of waxed paper or plastic wrap. Pound slightly with a mallet (or 2 x 4). Sprinkle with salt and pepper.
Combine all ingredients. Place in loaf pan. Top with 1/2 slice bacon and small amount of catsup. Bake at 350° for 1 hour.
Beat cream cheese and sour cream until smooth. Add to mashed potatoes gradually, beating until light and fluffy. Add chives, parsley and garlic salt, mixing well. Spoon into buttered baking dish. Brush top with melted butter; sprinkle with paprika. Bake at 350° for 30 minutes. May top with shredded cheese, if desired. May store in refrigerator or freezer up to 10 days before baking. Yields 12 servings.
Heat oven to 450 degrees. Lightly spoon flour into measuring cup; level off. In large bowl, cut shortening into flour with fork or pastry blender until consistency of course meal. Add milk; stir with fork until mixture leaves side of bowl and forms a soft, moist dough (1 to 3 additional tablespoons may be needed to achieve desired consistency). Turn onto floured surface; gently knead 10 times or until no longer sticky. Roll out 1/2 inch thick; cut with two inch floured cutter. Place on ungreased cookie sheet. Bake at 450 degrees 8 to 12 minutes or until golden brown. Yields 10 to 12 biscuits.
Preheat oven to 350°. Mix together egg whites and water in a shallow dish. Set aside. Combine cereal, garlic powder, pepper and seasoned salt. Dip chicken in egg mixture and then in cereal mixture, coating well. Arrange in baking pan coated with nonstick cooking spray. Bake 45 minutes or until tender.
Cook squash and onion in water for 5 minutes; drain. Blend sour cream and soup. Mix with cooked squash and mushrooms. Combine Stove Top with a little water and margarine to moisten slightly. Place half of the dressing in bottom of casserole or baking pan. Spoon vegetable mixture evenly over the dressing. Top with remaining dressing. Bake at 350° for 30 to 45 minutes or until browned.
Combine onion soup mix with remaining ingredients. Simmer 10 minutes or longer. Add 2 cups catsup. Stir. Heat. Makes 2 quarts. Very good.
Mix together the first three ingredients: oleo, sugar and egg. Add the rest of ingredients. Mix well. Do not beat. Bake in a 325° oven in a 9 x 9-inch square cake pan.
In 3-quart saucepan, heat oil. Add onion and garlic and saute for 3 to 5 minutes, until onion is tender. Add water, tomatoes, cabbage, celery, carrots, instant bouillon, sugar, thyme, pepper and bay leaf. Bring to a boil; cover and simmer 30 minutes or until vegetables are crisp, but tender. Add macaroni and simmer 10 minutes or until macaroni is tender. Remove bay leaf.
Put French fries in bottom of 9 x 12-inch pan. Cook hamburger with onions, salt and pepper. Add corn, mushroom soup, chicken soup and milk. Pour over French fries. Bake at 350° for 45 minutes.
Cook potatoes and onion in salted water until tender. Mash down; add margarine, parsley, milk, cheese and ham. Heat and stir until cheese melts.
Mix together and spread evenly over top of dough. Bake at 350° for 30 minutes. Then cover with foil and bake another 10 minutes.
In heavy 2-quart saucepan, melt butter over medium heat. Add remaining ingredients except pimiento. Cover; cook over medium heat for 6 to 8 minutes, or until vegetables are tender. Stir in pimiento. Serve immediately. Yields 4 (1/2 cup) servings.
Place 1/2 of cubed bread in 9 x 13-inch pan. Top with cream cheese cubes. Add rest of bread cubes on top of cream cheese. Beat eggs and add milk. Mix well. Add maple syrup. Pour egg mixture over bread and cheese. Cover with plastic wrap and refrigerate overnight. Bake at 375° for 45 minutes or until golden brown. Serve with maple syrup.
Drain and rinse beans and drain again. Mix together onions, celery, bell pepper and pimentos. Add to beans. Combine vinegar and sugar and bring to a boil. Pour over bean mixture. Chill overnight and serve.