HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soft gelatin in cold water. Adding boiling water, stir until dissolved. Add sugar, lemon juice and pineapple (including juice). Chill until partly firm. Whip, according to package directions, the whipped topping (2 packages); fold into gelatin mixture. Remove all brown from angel food cake and slice into thin slices. Place in bottom of cake pan. Alternate layers of cake and gelatin; add third package of Dream Whip mixture on top of cake. Sprinkle coconut on top, then place cherries around the top.
Mix margarine and condensed milk. Add 2 tablespoons of flour, powdered sugar and coconut. Chill mixture. Shape into balls. Press 1 toasted almond on top. Roll in melted chocolate. Place on waxed paper until set.
Cut into pieces (as for soup) the first 3 ingredients. Add a little salt. Simmer in the juice of the tomatoes. Add water sparingly to cover until tender. Add cut up tomatoes and green beans. Add 3 to 4 tablespoons margarine. Simmer, adding one tablespoon cornstarch, dissolved in water to thicken.
Preheat oven to 375°. Scrub potatoes and slice lengthwise into spears. In a shallow dish, pour dressing in and coat each potato slice. Spread out on a greased cookie sheet. Sprinkle garlic and parsley over potatoes. Bake 20 minutes or until crispy.
Wash and core apples. Pare a strip from the top of each apple. Place in baking pan. Put a tablespoon of raisins in each apple. Pour apple juice over apples. Bake at 375° for 40 minutes or until tender. Baste with juice twice while baking.
Put spareribs in shallow baking pan. Cover and bake for 1 hour at 350°. Pour off drippings.
Peel and slice eggplant as for frying. Dip in beaten egg and cracker crumbs. Fry the slices. Make stacks, alternating eggplant, undiluted tomato soup and grated cheese, using 3 slices of eggplant to each stack. Bake in 350° oven for 30 minutes.
Measure flour into large bowl. Add margarine and cut in with pastry blender or 2 knives until coarse crumbs form. Stir in egg yolks and sour cream until dough is well mixed. Turn out onto lightly floured surface. Knead until smooth. Chill dough 20 minutes.
Sift flour, baking powder, salt and nutmeg together three times. Cream butter, add sugar gradually, cream together until light and fluffy. Add eggs and beat well. Add flour alternately with milk, a small amount at a time. Beat until smooth after each addition, add flavoring. Bake in greased Bundt pan at 375° for about 45 minutes. When cooled, sprinkle powdered sugar on top.
Sift together dry ingredients. Beat eggs very light and add the sour cream. Mix all together and put in 9 x 13-inch pan. Bake at 325° for 35 minutes.
Use 9 or 10-inch casserole dish. For first layer, spread jalapeno bean dip. For second layer, mix mayonnaise, sour cream and taco mix. Mix and spread over bean dip. For third layer, add grated Cheddar cheese. For fourth layer, cut up tomatoes over other layer. For fifth layer, sprinkle chopped green onions all over. Chill and serve with corn chips.
Mix Jell-O and sugar. Add boiling water; mix well. Add cold water. Place in refrigerator for 1 hour and 15 minutes or until the consistency of egg whites. Remove from refrigerator and beat with hand mixer. Remove to another bowl. Beat Dream Whip as directed. Add to Jell-O. Beat again with mixer. Put in mold or bowl. Refrigerate.
Combine sugar, corn syrup and salt in a saucepan. Heat until sugar dissolves. Remove from heat. Pour over popped corn in a kettle. Toss to coat evenly. Cook slowly, stirring, 5 minutes more or until sticky. Shape into balls with greased hands.
Beat egg whites, vanilla and cream of tartar until soft peaks form. Gradually add the sugar, beating until all sugar is dissolved and peaks are stiff and glossy. Carefully spread the meringue over hot, cooked filling, being careful to seal the meringue to edge of pie crust all the way around. Bake at 350° for 12 to 15 minutes or until meringue peaks are golden.
Heat pineapple until boiling; stir in jello until dissolved. (Do not use any water.) Let cool.
Cook noodles according to pkg. directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce, mushrooms and Italian seasoning. Drain noodles. In a 5 qt. slow cooker coated with nonstick cooking spray, spread a third of the meat sauce. Cover with a third of the noodles and pepperoni. Sprinkle with a third of the cheeses. Repeat layers twice. Cover and cook on low for 3-4 hours or until heated through and cheese is melted. Yield: 6-8 servings.
Beat egg white and water until stiff. Add pecans, stirring to coat thoroughly. Combine last 3 ingredients and add to pecan mixture. Mix well. Place on buttered cookie sheet and bake at 225° for 1 1/2 hours. Stir every 15 to 20 minutes.
Cream shortening and sugar. Add egg; mix well. Sift flour with soda, salt, nutmeg and cinnamon. Mix into the egg mixture. Add the mashed bananas and rolled oats, mixing well. Stir in the chocolate bits. Drop by teaspoon onto a greased cookie sheet. Bake at 375° for 15 to 20 minutes.
Brush tortillas on both sides with melted butter. Heat 4 at a time in a microwave for 25 seconds each. Combine apples, raisins and walnuts. Fill tortillas with equal amounts of apple mixture and fold burrito style. Place seam side down in shallow baking dish. Bake in preheated oven at 350° for 10 minutes. Turn tortillas over; bake an additional 10 minutes or until crisp. Serve hot with whipped cream or ice cream.
Combine macaroni, ham, cheese, celery, green pepper, pickle relish, pimentos and onion in bowl. Blend together mayonnaise, mustard and salt. Add to macaroni mixture and toss.
Combine flour, sugar and salt in large bowl. Add butter and shortening. Cut in, using hands or pastry blender, until mixture resembles coarse meal. Add buttermilk and stir with fork until moist clumps form. (Dough can also be prepared in processor. Using on/off turns, cut butter and shortening into dry ingredients until coarse meal forms. Add buttermilk and process until moist clumps form.)
Cream together shortening, brown sugar and egg. Add pineapple. Sift together flour, salt, soda and baking powder. Add dry ingredients, walnuts and vanilla to first mixture. Mix well. Drop by spoonful on greased cookie sheet. Bake in moderately hot 425° oven for 12 minutes. Makes about 3 dozen.
Mix the meal and flour. Put this in sugar and stir up. Add the lemon juice and vanilla. Pour in unbaked pie crusts and bake 1 hour at 325°.
Beat first three ingredients until creamy. Beat in water, egg and vanilla. Add combined dry ingredients; mix well. Cover; chill about 2 hours. Heat oven to 350°. Shape into 1-inch balls. Place on ungreased cookie sheet; flatten with tines of fork dipped in granulated sugar to form crisscross pattern. Bake 9 to 11 minutes or until edges are golden brown. Cool 1 minute on cookie sheet; remove to wire rack. Cool completely. Store tightly covered. Makes about 7 dozen.
Preheat oven to 450°. Grease baking sheet. Sift dry ingredients into a bowl. Cut in shortening. Beat egg lightly and add milk. Combine dry and liquid ingredients together. Mix with fork until dough holds its shape. Turn out on floured board and knead lightly. Roll about 3/4 inch thick. Cut into biscuits and bake 12 minutes.
Melt butter; add sugar and dates. Cook 6 minutes, stirring constantly. Remove from heat. Add cereal, nuts and coconut. Roll into balls. Roll in powdered sugar. (Putting several balls in Ziploc bag with powdered sugar and shaking saves a lot of time.)
Place layer of cooked macaroni into a greased baking dish. Sprinkle bread crumbs, grated cheese, parsley, onion, salt and butter between each layer. Repeat until all ingredients are used. Pour egg and milk over mixture. Bake in 350° oven for 30 minutes.
Let cream cheese soften at room temperature. Dissolve jello in hot water. Drop marshmallows in jello, stirring until well dissolved; let cool. Add lemon juice and mayonnaise to cream cheese. Combine with jello mixture. Add pineapple and nuts; chill.
Cook broccoli according to package directions, omitting salt; drain well. Stir in remaining ingredients. Cook over medium heat, stirring constantly, until thoroughly heated. Yields 4 cups.
Melt margarine in square baking dish. Mix sugar, flour, baking powder and milk together. Stir and mix well. Pour into melted margarine; do not stir. Pour 2 cups fruit juice of choice over mixture. Sprinkle with 3/4 cup sugar. Bake 45 minutes to 1 hour at 325° in oven.
Place mint leaves, sugar and 1 ounce of bourbon in a tumbler. Stir gently with spoon. Add scoop of ice and stir vigorously. Add ice to 1-inch from top. Add equal parts of bourbon and water to fill glass. Place sprig of fresh mint on top. Zest with twist of lemon and dust with powdered sugar. Enjoy!
Crush cookies until fine. Melt butter and mix with cookies. Reserve 1 cup cookie mixture, then pat remaining mixture into a 9 x 12-inch cake pan. Spoon in softened ice cream. Spoon on whipped topping and drizzle with syrup. Sprinkle with cookie crumbs and nuts. Keep in freezer. Cut into bars.
Divide broccoli into florets and stalks. Remove woody stems. Steam broccoli until tender, about 3 to 5 minutes. Melt margarine in a large skillet. Add the onion, celery and garlic. Cook until onion begins to brown. Remove from heat. Add broccoli, lemon juice, peel, salt and pepper. Mix well and serve. Serves eight 3/4 cup servings with 58 calories, 4 g fat and 0 mg cholesterol per serving.
Brown meat. Add tomato sauce and envelope of sauce mix. Simmer. Layer into 9 x 13-inch pan the meat mixture on bottom, layer of cheeses and any other ingredients such as pepperoni, green pepper, etc. Put sour cream on top, then put rolls with butter and sprinkle with cheese. Bake at 370° for 20 to 30 minutes. Serves 8 to 10.
Brown hamburger and onions. Drain grease. Add other ingredients and simmer for 10 minutes.
Cut carrots into 3-inch julienne strips. Arrange carrots on a steaming rack and place over boiling water; cover and steam 8 to 10 minutes. Remove carrots and plunge them into ice water to stop the cooking process; drain. Separate carrots into 8 bundles. Place leek strips in boiling water for 1 minute; drain. Carefully tie a leek strip around each carrot bundle and set aside. Combine butter, dill and salt and pepper in a Dutch oven and heat until butter is melted. Carefully add carrot bundles and cook over medium heat until heated through, spooning butter over carrots frequently.
Pour the yogurt, soft cheese and sugar into a bowl and beat until the sugar is fully dissolved. Thoroughly mix in the lemon or lime juice and rind. Pour into the ice cream maker and proceed as directed by your machine.
Sift flour, baking powder and salt together; add beaten egg yolks and milk. Beat thoroughly. Add shortening. Mix in beaten egg whites. Bake on hot waffle iron until golden brown.
Mix all ingredients until soft. You can add food coloring of your choice. Store in Ziploc bag.
With sharp knife slice across width of chicken breasts to make very thin pieces. In medium bowl mix chicken, cornstarch, sherry, ginger and 1 teaspoon salt; set aside. In 12-inch skillet or 5-quart saucepan over medium-high heat in salad oil, cook walnuts about 3 minutes until lightly browned, stirring constantly with slotted spoon. Spoon walnuts onto paper towels to drain. In hot oil in skillet, stir-fry (stirring quickly and often) mushrooms, bamboo shoots, Chinese pea pods and 1/4 teaspoon salt until pea pods are tender-crisp, about 3 to 5 minutes. Spoon vegetables into medium bowl, leaving oil in skillet. Stir-fry chicken in the oil about 5 minutes. Stir in vegetables. Place on warm platter; sprinkle with walnuts. Serve.
Place each of the first 3 ingredients separately into zip-top plastic bags; set aside. Combine vinegar and next 6 ingredients until sugar dissolves. Pour marinade equally over vegetables in plastic bags; seal securely and refrigerate 8 hours.
Combine 1 cup flour, sugar, salt, yeast, sour cream, butter, herbs and water in a large bowl. Beat 2 minutes at medium speed. Add eggs and 1/2 cup flour. Beat 2 minutes at high speed. Stir in the rest of the flour to make a soft dough. Cover and let rise for 35 minutes. Stir down and divide into two well-greased casseroles. Cover and let rise 50 minutes. Bake at 375° until done, or about 35 minutes.
Toss berries with 2 tablespoons flour. Sift remaining flour, baking powder, baking soda and salt. Cream butter or margarine; gradually beat in sugar until light and fluffy. Beat in eggs, one at a time. Add flour mixture and bananas alternately, in three parts. Stir in blueberries. Bake in greased bread loaf pan at 350° for 50 to 65 minutes.
Place pineapple with juice in a large bowl. Add pudding mix and blend thoroughly. Fold in whipped topping, marshmallows and pecans. Refrigerate several hours or overnight. Serves 12 to 15.
In large bowl combine the tomatoes, green peppers, cheese, pepperoni, olives, and onion. In a small bowl combine the tomato juice, vinegar, oil, garlic, basil and pepper; mix well. Pour tomato mixture over and toss to coat. Cover and refrigerate for several hours. Just before serving sprinkle with croutons.
Mix all together. Season with Tony Chachere Creole seasoning. Bake at 350° until done.
Combine rice, broth and water in medium saucepan. Bring to a boil and stir. Reduce heat and cover. Simmer 15 minutes or until rice is tender and liquid is absorbed. Cook onion, mushrooms and garlic in large skillet, coated with cooking spray until onion is tender. Stir in lemon juice and oregano. Add spinach, cheese and pepper to rice. Toss lightly until spinach is wilted. Serves 4.
Preheat oven to 350°. Sift flour, sugar, baking soda and salt. Cut shortening into dry ingredients. Stir in egg and flavoring; knead until soft dough is formed. (The more you knead, the better.) Shape into balls about walnut-size. Place on ungreased baking sheet and flatten slightly with hand. Dip blunt end of chopstick into red coloring; make a dent about 1/4-inch deep in center of cookies, or press an almond into the center. Bake for 12 minutes. Makes 6 dozen.
Cook potatoes in salted water until tender; drain. Mash potatoes until smooth, adding remaining ingredients. Beat until fluffy. Cool. Cover and place in refrigerator. (Will keep well for a week.)
Layer ingredients in order given. Marinate in tightly covered bowl in refrigerator for at least 10 hours. Toss just before serving. Serves 8.
Dissolve Jell-O in 1 1/4 cups of boiling water; add sugar and crushed pineapple. Set aside. In blender, chop fresh cranberries in the orange juice (half at a time), then add to Jell-O mixture. Add nuts and place in large bowl or casserole dish. (Makes 2 quarts so requires a rather large bowl or casserole dish.)
Cream brown sugar and shortening. Add eggs and pineapple. Sift together dry ingredients and add to first mixture. Add nut meats. Drop by rounded teaspoonful on greased cookie sheet. Bake until lightly browned (about 12 minutes at 350°). Makes 4 dozen.
Season the pork chops with Season-All. Place the chops in a skillet and brown on both sides. Place the chops in a baking dish. Add soup, hash browns and sour cream. Bake for 30 to 40 minutes or until done. Five minutes before removing from oven, add the cheese and onion rings.
Combine first 7 ingredients; cook for 2 minutes. Let cool to room temperature. Add rest of ingredients. Pour into tube pan and bake at 350° for 45 minutes. Top with vanilla frosting glaze.
Let cream cheese stand at room temperature until soft. Mix in salsa until smooth. Refrigerate overnight.
Rinse ham good. Place in baking pan. Mix brown sugar and orange juice to a thick consistency. Spread over entire ham. Cover with foil and bake at 300° for 3 to 4 hours. Do not turn ham over. Drain juices and serve. This is great. You must try it!
Mix together sugar, flour and nutmeg. Add melted oleo. Stir in remaining ingredients and mix well. Pour into unbaked pie shell; bake at 350° for 45 minutes to 1 hour.
Mix ingredients well and drop on greased cookie sheet. Bake at 325° for 10 to 13 minutes or until lightly browned. Cool slightly before removing from cookie sheet.
Mix together the first 3 ingredients and pat in bottom of baking dish. Bake at 375° until light brown.
Cook potatoes 20 minutes and drain. Boil eggs. Cool. Mix remaining ingredients. Add potatoes to mix. Chop boiled eggs. Add eggs and onion. Mix gently. Salt and pepper to taste.
Mix all ingredients together in small saucepan. Heat, stirring constantly, until mixture thickens and boils.
Peel and finely chop tomatoes. Finely chop onions, bell peppers and hot peppers. Mix all ingredients and simmer 2 hours. Put in sterilized canning jars.
In a large nonstick skillet, saute garlic in oil for 1 minute. Stir in spinach. Cover and cook for 3 - 4 minutes or until tender; drain well. Add the vinegar, salt and pepper. Stir in the rice and red peppers until combined. Cook and stir until heated through.
Preheat oven to 400°. Combine all ingredients, except 1/2 cup catsup. Press in an 8 1/2 x 9 1/2-inch square pan. Spread 1/4 cup catsup on top. Place in oven and bake for 1 hour to 1 hour and 15 minutes. Let set about 15 minutes before serving.
Use a glass bowl the size of salad you want to make. The glass bowl lets the layers show through. Start with a good layer of torn bite size lettuce. Layer of tomatoes, defrosted frozen peas, sliced mushrooms, sliced hard-cooked eggs, grated American cheese and a layer of mayonnaise to cover all. Chop cooked and drained bacon, and sprinkle over the top or use bacon bits. This is best made the night before and covered with plastic wrap. (For those that like onions, I use a light layer of green onions in mine.)
Combine all in electric blender on low speed for 3 minutes. Pour into a 9 1/2-inch deep dish pie pan, preferably glass. Bake at 350° for 40 minutes. Makes its own crust. Serve warm or cold.
Cook unpeeled sweet potatoes until tender. Remove jackets. Place marshmallows in 11 3/4 x 7 1/2-inch baking dish, sprayed with Pam. Slice cooked potatoes thinly and place over marshmallows. Sprinkle with 1/2 cup sugar and cinnamon. Cut up 1 stick of margarine and place on top. Bake in slow oven at 225° for 1 1/2 hours.
It's just a matter of layering these ingredients in a 9 x 13-inch pan: 1 package crescent rolls, browned hamburger, olives, mushrooms, spaghetti sauce, thin slices of cheese and the other package of crescent rolls. Bake at 350° until the rolls are golden brown, 30 to 40 minutes.
Peel onions; cook in boiling salted water for 20 to 30 minutes. Cool and cut a slice off the top. Scoop out insides; chop and set aside. Mix sausage and Worcestershire sauce. Brown meat mixture until it is no longer pink. Drain and cool. Stuff onions with meat mixture. Combine chopped onions and tomato sauce; pour over onions. Bake at 350° for 30 minutes.
Melt candy bars in 2 cups sweet milk in double boiler. Let cool. Mix eggs and sugar. Beat well. Add vanilla and Carnation milk, then add Milky Way mixture and mix well. Pour into 1 gallon freezer and add enough milk to fill container within 2-inches of top. Mix well and freeze.
Mix all ingredients together and pour in unbaked pie shell. Bake at 325° for 45 minutes.
Tenderize meat. Combine eggs, salt and pepper. Dip pieces of meat into eggs, then in crumbs. Brown on both sides in heated oil in skillet. Remove to baking dish. Pour oil from skillet, leaving any pieces of meat, etc. Stir in tomato sauce, garlic, butter, sugar and Italian seasonings. Simmer 10 minutes. Pour over meat. Sprinkle with Parmesan cheese. Bake covered 30 minutes at 350°. Uncover and top with Mozzarella cheese. Heat until cheese melts.
Beat eggs. Add milk, oil, corn, peppers, onion, cornmeal and one cup of cheese. Pour into a well-greased baking dish or iron skillet that is piping hot. Sprinkle with remaining cheese and bake at 400° for 40 minutes.
Boil raisins, water and dates 20 minutes slowly (simmer). Add sugar, cold water and shortening. Let this mixture get cool. Then add baking soda, cinnamon, flour, salt and cloves. Mix well. Put in greased and floured 9 x 9-inch pan. Bake at 350° for 35 to 40 minutes.
Bake cake according to package directions on box. Cool and cut into bite size pieces. Mix pudding, milk and Kahlua together. Layer into large bowl half the cake cubes, half the pudding mixture. Top with half of the Cool Whip and half of the crushed candy Heath bars. Then repeat the layers. Looks very pretty in a large glass clear bowl.
Cream shortening and sugar. Add eggs and beat well. Sift together flour, cream of tartar, soda and salt. Gradually stir into creamed mixture. Chill dough 2 hours or more. Form into balls the size of walnuts. Roll each ball in a mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Bake at 400° for about 10 minutes. (Cookies should be lightly browned, but still soft.) Makes 4 dozen cookies.
Stir yogurt; spoon onto several layers of heavy-duty paper towels and spread to 1/2-inch thickness. Cover with paper towels; let stand 5 minutes. Scrape into a bowl, using a rubber spatula; stir in mayonnaise and lemon juice. Combine cabbage and pineapple in a bowl; toss well. Add yogurt mixture, tossing gently to coat. Cover and chill. Garnish with pineapple, if desired. Yield: 4 (1 cup) servings.
Add all ingredients together and beat. Bake 40 to 50 minutes at 350° in 9-inch pie shell.
Saute onions in oil for 1 minute. Add cucumbers; cook another minute. Remove vegetables from pan. Combine soy sauce, cornstarch and water. Cook until thick. Serve over spareribs.
Mix crackers and margarine. Spread half in casserole dish. Mix all other ingredients and spread in dish. Spread remaining cracker mixture on top. Bake at 350° for 30 minutes.
Chop lettuce, celery, green peppers and green onions. Layer each vegetable in a large glass bowl. Spread 1 cup mayonnaise on top. Sprinkle 2 teaspoons sugar over this. Cover with shredded cheese. Cook bacon crisp (2 to 3 slices), crumble and sprinkle on top. Cover dish with foil. Leave overnight in refrigerator.
Layer ingredients; end with hamburg as top layer. Pour tomato juice over top. Salt and pepper to taste. Bake at 350° for 1 to 1 1/2 hours.
Melt butterscotch chips in double boiler or microwave. Add peanut butter; mix, and remove from stove. Stir in marshmallows and noodles. Drop by spoonfuls onto wax paper. Chill until hard.
Cream shortening and sugar; add vanilla. Add eggs; beat thoroughly. Stir in peanut butter, then add sifted ingredients. Form into tiny balls. Place on greased cookie sheet. Press down with fork dipped in water; crisscross. Bake at 375° for 10 minutes.
Preheat oven to 375°. Place melted butter or margarine in pan. Arrange zucchini in one layer using all of the zucchini. Next, layer peppers; next layer onions. Mix cooking oil and tomato sauce and pour over all. Sprinkle bread crumbs and Mozzarella cheese on top. Cover with foil and bake at least 50 to 60 minutes. Makes 6 servings.
Boil potatoes until done, but not mushy. Peel when cold, then grate or shred into long 9x13 buttered dish.
Tie legs of each hen together; turn wing tips under backs. Place on a greased rack in a roasting pan. Brush with butter; sprinkle with salt and pepper. Bake, uncovered at 350° for 1 hour. In a saucepan, combine the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Spoon over hens. Bake 15 minutes longer or until a meat thermometer reads 180°.
Remove the crust from the bread and set aside. Arrange bread slices in a greased 13 x 9 x 2-inch pan. Top with chicken. Cover with the mushrooms and chestnuts.
Bring sugar, cocoa, milk and oleo to a rolling boil. Remove from heat and add remaining ingredients. Drop from teaspoon onto greased cookie sheet. Enjoy!