HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve Knox gelatine in 1/4 cup water. Drain liquid from cherries into saucepan. Add sugar and boil liquid and sugar for 1 minute. Set off heat. Add gelatine, cherries, juices and rind.
Mix all ingredients well. Place bacon on top. Bake at 350° for 1 hour.
Heat oven to 350°. In bowl, mix all ingredients, except buns. Fill buns with chicken mixture. Wrap each sandwich in square of foil; place on baking sheet. Bake for 20 minutes, or until hot. Makes 6 sandwiches.
Cream together sugar and butter. Then add eggs. Sift together salt, baking powder and flour. Fold into butter and sugar mixture; add vanilla. Chill dough 1 hour. Roll out dough about 1/8-inch and cut into cookies. Bake on lightly greased cookie sheet in a 400° oven for 10 minutes.
Cook beans in water; season with salt and bacon drippings. Add sausage and cook for 1 1/2 to 2 hours. Add onion, celery, garlic and bay leaf. Cook over low heat for 1/2 to 1 hour. Add heated water, if needed.
Select fresh cucumbers and cut into sticks. Pour boiling water over sticks and let stand 12 to 14 hours or overnight. Drain and pack into jars. Combine vinegar, sugar, salt, celery seed, mustard seed and turmeric. Boil 5 minutes. Pour hot mixture over cucumbers in jar. Process in water bath for 5 minutes for pints or 10 minutes for quarts.
Preheat oven to 350°. Mix softened margarine or butter with sugars and eggs and vanilla. Beat well. Sift together flour, cream of tartar and baking soda. Add to batter, blend well. Drop cookies from a teaspoon on ungreased baking sheet. Bake 8 minutes, makes about 8 dozen.
Boil zucchini in 1/2 cup boiling water 10 minutes. Melt 4 tablespoons butter. Saute onion until tender. Stir in carrots a few minutes. Remove from heat and add 1 1/2 cups stuffing, soup and sour cream. Gently stir in zucchini.
Cream sugar and margarine. Add eggs, one at a time. Add flour and vanilla. Start in cold oven. Bake at 350° for 1 hour. Use a tube pan.
Coat large skillet with cooking oil. Add chicken and garlic. Cook over high heat, stirring constantly. When the chicken turns white, add soy sauce and continue stirring several minutes. Add vegetables and cook a few minutes more. Add cornstarch paste and stir for about 1 minute more. Garnish with almonds. Yield: 4 servings.
Pour butter into bottom of a 13 x 9-inch baking pan. Arrange onion evenly in bottom of dish. Place fish in single layer, atop onion. Combine mayonnaise, cheese, lemon juice, Worcestershire sauce, paprika and salt. Spread evenly over fish. Sprinkle oregano and parsley over top to taste. Bake at 350° for 35 to 40 minutes, until fish flakes easily with fork. Serves 4 to 6.
In a small sauce pan combine reserved corn liquid, onion, green pepper, pimento, vinegar, salt, mustard seed, celery seed, and red pepper sauce. Bring to a boil. Simmer for 5 minutes. Remove from heat; stir in corn. Cool and refrigerate. Makes 2 cups.
Preheat oven to 500°. Measure flour into bowl. Cut in shortening until like coarse crumbs. Blend in just enough milk with fork until dough leaves sides of bowl. Knead gently on lightly floured surface 10 to 20 strokes. Roll dough about 1/2-inch thick. Cut. Bake on ungreased cookie sheet 1-inch apart for crusty biscuits or almost touching for soft sides. Bake at 500° for 8 to 10 minutes. Makes 12 biscuits.
Preheat oven to 375°. Coat an 8-inch square baking dish. In a medium saucepan, combine the vinegar, mustard, sugar, butter, soy sauce, red pepper and black pepper. Stir well. Over medium heat, bring mixture to a boil, allowing it to boil for 5 minutes to thicken, stirring constantly. Place drumsticks in the baking pan and pour sauce mixture over them, coating completely. Bake for 40 to 45 minutes.
Cut refrigerator leftovers into cubes and arrange on large platter. Put dip types into cups with small spoons or knife, then with cupboard leftovers arrange them around the outside edge of platter. Serve.
Brown hamburger; drain grease off. Add soup, ketchup and mustard; stir. Serve on hamburger buns. Serves 16.
Soften gelatin in water. Beat egg yolks. Add salt, orange and 1/2 cup sugar. Cook in double boiler until thick. Remove from heat. Add gelatin and orange rind. Cool. Beat egg whites until thick. Add rest of sugar (1/2 cup). Pour filling into graham cracker crust. Cover with meringue.
Mix ingredients well, then chill. Spread 1/2 bottle chili sauce over mixture after chilled. Top with 2 cans crabmeat. Refrigerate until ready to serve.
Saute onions in salad oil. Stir in tomato sauce, brown sugar, lemon juice, dry mustard, salt, Worcestershire sauce and catsup. Heat to boiling. Pour mixture over butter beans in a 1 1/2-quart baking dish. Bake in 350° oven for 45 minutes.
Boil noodles and sit them aside. Saut onions, peppers, celery and green onions with margarine until soft. Add flour, parsley and crawfish or shrimp. Cook about 15 minutes on low fire. Add Velveeta and half and half. Stir until Velveeta is melted. Remove from fire.	Add noodles. Pour into a 2-quart casserole dish and top with Parmesan cheese. Bake at 350° for 15 minutes.
In top of double boiler, combine gelatin, salt and sugar (first 3 ingredients). Stir in egg yolks. Then slowly stir in milk. Cook over boiling water, stirring until mixture coats spoon. Remove and refrigerate until like unbeaten egg whites.
Cook the noodles according to package directions; drain and add chicken and soup. Mix together thoroughly. Pour into a casserole dish; sprinkle with the Cheddar cheese, then the Mozzarella cheese and onion on top of cheeses. Bake at 350° for 30 minutes.
Cut beef (round steak or cubed steak) into thin strips. Stir-fry 10 minutes in oil. Add onion, garlic, tomato, green pepper and spices. Add cabbage, cut in wedges. Simmer 10 to 15 minutes. Serve with baked potatoes.
Cook peas in water until drained. Fry bacon until crisp. Drain. Layer lettuce, peas, celery and green pepper in bowl. Combine mayo and sugar. Pour over top. Sprinkle with cheese and bacon. Chill overnight.
On low heat, melt chocolate. Blend in vanilla and sugar. Dissolve sugar. Put in peanut butter. Then add oatmeal. Cook 5 to 6 minutes. Cool. Form into balls. Refrigerate. Serve cold or at room temperature.
Combine pretzel crumbs, 3 tablespoons sugar and butter. Press into a 13 x 9-inch pan. Bake 10 minutes at 350°. Cream 1 cup sugar with cream cheese and add Cool Whip. Spread over cooled crust. Dissolve jello in water and stir in strawberries. Let set partially, then pour over cheese mixture and chill until firm. (Pretzels taste as if crust is made of nuts.)
In saucepan, heat broth with saffron until hot. Set aside. Saute onion until tender in 2 tablespoons of butter about 2 minutes. Add rice and cook, stirring occasionally, until golden, about 5 minutes. Add reserved broth, 1/2 cup of water and wine; bring to boil. Reduce heat and simmer, covered, 30 minutes or until liquid is absorbed. Before serving, add more butter (2 tablespoons) and cheese. Makes 6 servings.
Saute celery, green pepper and onion in oil until tender only. Add milk and seasonings; drain mushrooms and blend 1/2 cup mushroom liquid with flour. Pour gradually into frying pan and stir constantly until sauce thickens. Add turkey. Pour into casserole and arrange mushrooms on top. Put into hot oven at 425° for 20 minutes, until thoroughly hot. Do not overcook celery and green pepper, as these are added texture needed.
Combine tomatoes, onion and seasonings. Simmer 10 minutes. Strain. Make white sauce of the butter, flour and milk. Just before serving, slowly add hot, strained tomatoes to white sauce, stirring constantly. Do not reheat. Makes 6 servings.
In large bowl, combine cake mix, peanut butter, water and egg; stir by hand until dough forms. Shape dough into 1-inch balls. Place 2 inches apart on flat pan. Bake 9 to 11 minutes or until golden brown. Remove from oven immediately; top each cookie with Hershey's Kiss in center.
Mix all ingredients together; bake in 350° oven for 1 hour or until done.
Arrange half of the bread cubes in a 2 quart pan. Top with cream cheese cubes, then add remaining bread cubes. In a bowl, whisk eggs, milk and syrup. Pour over bread cubes. Refrigerate overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 30 minutes. Uncover and bake for 20 to 25 minutes longer, or until golden brown. Serve with additional syrup.
Grease and flour 10-inch tube pan. Heat oven to 325°. Cream sugar, eggs, margarine and shortening until fluffy. Blend in lemon extract. Add flour and milk, alternately beating after each addition. Pour into prepared pan. Bake for 60 to 65 minutes. Cool for 15 minutes before removing from pan. Allow to cool before serving. Serve plain, sprinkle with confectioners sugar or top with your favorite glaze.
Place brisket in baking dish. Add ingredients and top with green chili. Cook in 250° oven for about 5 to 6 hours or until tender. Slice and enjoy.
Cream butter, gradually add sugar, beating well at medium speed with electric mixer. Add eggs, one at a time, beating well. Combine flour, baking powder and soda. Add to creamed mix alternately with buttermilk. Stir in vanilla and zest. Drop dough by tablespoons onto greased cookie sheet. Bake at 350° for 8 to 10 minutes or until lightly browned; cool. Makes 6 dozen.
Crumble hamburger in bottom of 9 x 13-inch pan. Salt to taste. Mince 1 onion and spread over meat. Mix soups and pour over onion and meat. Do not add water to soup! Put Tater Tots over soup. Bake at 275° for 2 hours. The last 15 minutes, you may have to cover if Tater Tots look too brown. May freeze what is left.
Beat egg whites until soft. Slowly add sugar. Fold in chocolate chips. Drop onto greased cookie sheet. Preheat oven to 375° for 1/2 hour. Put the cookies in the oven. Turn off heat; let remain in there for 1 1/2 hours. Do not open the door. This should make approximately 3 dozen cookies.
Beat cream cheese and sugar together. Fold in whipped topping. Add drained pineapple, strawberries, nuts and bananas. Spread in 9 x 13-inch pan. Freeze until firm.
Cut wieners in four pieces and wrap with bacon. (Cut bacon into pieces that will fit around wieners.) Put toothpick through wieners and bacon to hold together. Cook in slow cooker with brown sugar until it is cooked down low or about three hours.
Combine water and Jell-O until dissolved. Add all other ingredients and mix well. Pour half of mixture in bowl and congeal. When firm, add topping and other half of Jell-O.
Brown beef and onions. Drain. Add remaining ingredients except cheese. Pour into a 1 1/2-quart casserole dish. Sprinkle cheese over top. Bake in a 375° oven until bubbly, about 25 minutes.
In medium bowl, combine all ingredients; mix well. Makes 6 to 8 servings.
Combine all the ingredients. Spread over doughnuts and sprinkle with shredded coconut.
*Cucumbers, zucchini, green beans, broccoli, cauliflower, green onions, carrots, green pepper, red pepper or sliced water chestnuts (no radishes) may be used.
Preheat oven to 425°. Sift flour, baking powder and soda together in a large mixing bowl. Cut in the margarine until the texture is like coarse meal. Add the honey to the yogurt and add this mixture to the flour mixture, stirring with a fork until all ingredients are moistened. Turn the dough onto a floured surface and knead 10 times. Roll out to 3/4-inch thickness and cut with a 2-inch biscuit cutter. Place on an ungreased baking sheet and bake at 425° for 12 minutes. Yields 18 biscuits.
In a large bowl combine 3 cups flour, yeast, salt and soda. Stir in lemon rind. In a saucepan combine water, milk and honey. Heat to 130°. Add to dry ingredients and beat well. Add remaining flour to stiffen batter. Spoon into small well-greased pan. Sprinkle with cornmeal. Allow to rise to top of dish. Microwave on High 6 1/2 minutes.
Melt butter in saucepan. Add other ingredients, except chicken; cook until onion is clear. Cut chicken into pieces; arrange in a large, shallow baking dish. Pour sauce over chicken; let marinate for 1 hour. Bake, uncovered, in a 350° oven for 1 hour, or until done. Baste often; dust with paprika. Serve with rice cooked with beef bouillon cube.
Cook broccoli and drain. Blend together soup and flour; add sour cream, carrots, onion, salt and pepper. Stir in broccoli and turn in 2-quart casserole. Combine stuffing mix and butter. Sprinkle on top of broccoli. Bake at 350° for 30 to 35 minutes.
Mix cream cheese, 1 tablespoon milk and sugar in a large bowl with wire whisk until smooth. Gently stir in Cool Whip. Spread on crust.
Saute flour until golden; add green pepper, celery and garlic; saute until tender. Add seasonings, tomato paste and water. Cook stirring until thick. Cover and cook 30 minutes. Add shrimp before serving, enough to heat. Serve over rice.
Mix crackers and butter. Put 1/3 of this into baking dish. Pour 1 can of oysters with juice over crackers. Pepper; repeat layers. Pour milk over top. Let stand for about 15 minutes. Bake at 350° for 20 minutes.
Bake cake in 9 x 13-inch sheet pan. Cool. Crumble in large pieces. Pour ingredients over crumbs and layer like banana pudding.
Coat chicken pieces with flour. Mix egg and water together. Dip chicken in egg mixture and roll in crumbs. Put in deep fryer in hot grease, 350° to 375°, for 25 to 30 minutes. Drain on paper toweling.
In a large mixing bowl, combine all sugar and cocoa. Set aside. In saucepan, mix margarine, cheese and vanilla. Melt on low heat. Pour mixture in bowl with sugar and cocoa. Mix well. Add pecans. Press in buttered 9 x 13-inch cake pan. Chill 1 hour. Cut in squares. Serve.
Place a layer of dill on the bottom of the jar. Add a layer of pickles. Alternate 2 more layers of pickles and dill. Mix and heat remaining ingredients. Pour mixture over pickles and dill. Close the jar and set in the sun for 3 days.
Combine, then mix thoroughly, the sugar and cornstarch. Add slowly the boiling water. Cook, stirring constantly, until thickened. Add, then blend well, the lemon juice, lemon rind, butter, salt and vanilla. Serve hot. Great on gingerbread.
Mix undrained strawberries, eggs and oil. Sift dry ingredients into strawberry mixture, reserving about 1/2 cup flour. Stir to blend. Stir nuts into reserved flour (this keeps nuts from sinking to the bottom) and add to bread mixture; stir well.
Stir dry ingredients together. Combine milk and oil. Add to dry mix. Stir until moistened. Drop from tablespoon into bubbly broth. Cover tightly. Bring to a boil. Reduce heat and simmer 10 to 15 minutes. Serve.
Cook sausage in skillet until brown. Mix all ingredients in baking pan, except cheese. Bake in oven until potatoes are soft. Add cheese to top and brown.
Heat 2 1/2-inches oil. In a medium bowl, combine next 5 ingredients. In a small bowl, combine flour, cheese, baking powder, salt and garlic. Add dry ingredients to artichoke mixture. Mix well.
Combine and cook raisins in water until water is absorbed. Cool. Combine eggs, applesauce, oil, vanilla and Sugar Twin. Sift flour, soda and spices. Add to egg mixture. Add raisins and nuts. Pour into greased and floured Bundt or tube pan or flat baking pan (batter will be thin). Bake at 350° for 1 hour.
Cream butter and sugar. Add eggs and beat until fluffy. Stir together dry ingredients. Add dry ingredients to butter, sugar and egg mixture, alternating with milk, until well blended. If dough is sticky, add flour to handle. Roll 1/4-inch thick on well floured pastry cloth or wax paper. Using well floured cookie cutters, cut out desired shapes and place on ungreased cookie sheet. Place bake-on decorations and bake at 375° for 8 minutes. Makes about 100 cookies.
Melt oleo, shortening, cocoa and water and bring to boil. Add to dry ingredients and mix. Then add buttermilk, eggs and vanilla. Bake at 400° for 20 minutes in a cookie sheet.
Mix all ingredients; pour into 2 greased loaf pans. Bake at 325° for 45 to 50 minutes.
Fill a quart jar with violet blossoms, without any stems. Cover with boiling water. Seal with a cover and let stand one day. Strain; save infusion and discard flowers. To 2 cups of infusion, add lemon juice (lovely change of color) and pectin. Bring mixture just to a boil. Add sugar; return to boil and boil for 1 minute. Fill canning jars, leaving 1/8-inch on top. Proceed as you do with any jello recipe.
Heat Karo, brown sugar and butter; pour into 9 x 13-inch baking dish. Beat together eggs, milk, vanilla and salt. Put 1st mixture in pan. Place bread, stacked 3 slices high in pan. Pour 2nd mixture over all. Cover with foil. Place in refrigerator overnight. Bake at 350° for 25 minutes covered and 20 minutes uncovered.
Mix all the ingredients. Pour into greased 9 x 13-inch pan. Bake at 400° for 25 minutes.
Heat oven to 350°. Cream margarine, eggs and vanilla. Combine sugar and flour; add to creamed mixture. Stir in chocolate chips and nuts. Bake approximately 45 minutes or until golden brown. Cool 1 hour. Garnish with whipped cream.
In a saucepan, beat and cook eggs, sugar and oleo. Pour over the first four ingredients. Mix well, but gently. Press into a 9 x 13-inch pan. Top with last 2 ingredients that have been melted over low heat. Let sit until top is firm. Cut in squares.
Mix all ingredients in blender just long enough to blend. Makes 2 cups. Tastes just like a "liquid cheesecake".
Cook and drain macaroni. Cool. Drain vegetables. Chop eggs and mix all ingredients together. Keep in refrigerator.
Rinse sauerkraut thoroughly; drain in colander. Shred cabbage; combine with sauerkraut. Cover with cold water; cook 1 hour. In a frypan, lightly brown flour; add enough warm water to make a thin sauce. Add to cabbage mixture. Add lima beans. Salt and pepper to taste. Cook 5 minutes longer.
Pour boiling water over oats and let stand 20 minutes. Add oats to next 9 ingredients and beat together until well mixed. Bake in a greased and floured pan at 350° for 35 to 45 minutes. Remove from oven. Boil oleo, brown sugar, milk and vanilla for 3 minutes. Add coconut and pecans. Spread over hot cake. Return to broiler until lightly browned.
Mix molasses and mustard; stir in vinegar. Cover and refrigerate. Yields 3 cups.
Cream shortening and sugar. Add eggs and beat well. Sift flour, soda, baking powder and salt. Add this mixture alternately with sour cream, beating well after each addition. Stir in vanilla. Chill overnight.
In a 5 to 6 quart pan, add all ingredients and simmer 30 to 40 minutes. Add water, if needed.
In a small bowl beat egg whites, then beat the whipping cream. Put them together in a large mixing bowl; mix egg yolks, sugar, salt, vanilla and cream cheese in bowl and beat until smooth. Fold in egg whites and cream. Pour in 9-inch pie crust and freeze.
Mix all ingredients and blend well. Pour into unbaked pie shell. Bake at 375° for 35 to 45 minutes. If glass, bake at 350°.
Fill a casserole 3/4 full of sliced apples; sprinkle a handful of granulated sugar over the apples. Mix brown sugar, butter and oatmeal together. Place over apples. Bake at 350 - 400° for 15 to 20 minutes.
Preheat oven to 350°. Spray nonstick baking sheet with cooking spray. Wash and core, but do not peel, the apples. Grate apples into a medium sized bowl (this should make about 2 cups). Add pumpkin, molasses, sugar, lemon zest and vanilla. Stir to combine. Set aside.
Butter 2 baking sheets; keep warm. Combine soda, 1 teaspoon water and the vanilla; set aside. Combine sugar, 1 cup water and the corn syrup in a large saucepan. Cook over medium heat, stirring occasionally, to 240° on candy thermometer (or until small amount of syrup dropped into very cold water forms a soft ball, which flattens when removed from water). Stir in butter and peanuts. Cook, stirring constantly until thermometer reaches 300° (or until small amount of mixture dropped into very cold water separates into threads, which are hard and brittle). Watch carefully so the mixture doesn't burn. Immediately remove from heat. Stir in soda mixture and mix thoroughly.
In large bowl, stir together water and gelatin until dissolved. Stir in strawberries and pineapple. Pour half of mixture into an 11 x 7 x 1 1/2-inch baking dish. Chill in refrigerator 30 minutes or until semi-firm. Set remaining gelatin mixture aside at room temperature.
Blend together to make loaf. Sprinkle with nuts. Add parsley flakes before serving.
Prepare and bake cake mix according to package directions for 2 (9-inch) cake pans. Cool on wire rack. Drain cherries, reserving 2 tablespoons juice. Sprinkle over 1 cake layer. Spread with pie filling. Place remaining layer on top. Spread whipped cream over top and sides of cake. Decorate with cherries and chocolate curls. Yield: 16 servings.
In a small pan, blend together the sugar and unflavored gelatin. Add water and mix well.	Let stand about 5 minutes, then bring to a full rolling boil, stirring. Remove sugar mixture from heat and pour	in the cream.	In a bowl, mix the sour cream with vanilla, then gradually, smoothly beat in the hot sugar mixture. Pour into	casserole dish and cover and chill until set.	(At least 4 hours or as long as overnight.) Serve the cream with the fruit.
Preheat oven to 350°. Melt butter in 13 x 9 x 2-inch ovenproof dish. Pour cake mix over melted butter. Pour fruit over cake mix. Bake for 25 minutes.
Combine sugar, milk, salt, oleo and cocoa in pan. Bring to a rolling boil for 1 full minute. Remove from heat. Add oats, vanilla and peanut butter. Beat until thick. Drop by small teaspoon onto waxed paper.
Blend together cream cheese, mayo and onion. Mix together eggs and shrimp. Put 1/2 cream cheese mixture in bottom of a buttered dish. Top with 1/2 shrimp and egg mixture. Repeat layers; sprinkle with paprika. Bake at 350° for 1/2 hour. Must keep warm.
Mash cooked potatoes until smooth. Add sugar, butter, vanilla and salt. Beat well. Add coconut and raisins. Spread evenly in baking dish and bake in oven at 350° for 30 minutes. Remove from oven and add marshmallows to top. Bake until brown. Serve.
Preheat oven to 350°. In large bowl, combine all ingredients. Shape into loaf; put in loaf pan. Pour a can of meat loaf fixings over loaf. Bake for 1 hour, or until done. Makes 8 servings.
Cut carrots in large chunks, approximately 1 1/2 to 2-inches long. Carrots seem much more flavorful when prepared in larger pieces. Put the water, salt, sugar, nutmeg and butter in a 1 1/2-quart saucepan with lid. Bring to a boil. Add carrots; cover and reduce heat to medium. Simmer approximately 12 to 15 minutes, depending on the thickness of the carrots, until tender. Remove with a slotted spoon to a preheated serving dish. Save carrot broth for soup stock.
Mix all ingredients together (with hands). Roll into balls and bake at 450° for about 15 minutes.
Dissolve gelatin in boiling water; add cold water. Chill until thickened. Cut orange in wedges and remove seeds. Put orange and cranberries through food grinder. Mix in apple and sugar. Fold into thickened gelatin. Pour into individual molds or in any dish desired.
Mix all ingredients, except pie crust. Mix pie crust according to directions on package. Roll out into 1-inch strips. Line 1 1/2-quart casserole dish with half of the pie crust strips. Pour chicken mixture into casserole dish. Top with remaining half of pie crust strips. Bake at 350° to 375° for 35 minutes or until crust is brown. Yields 6 to 8 servings.
Brown meat in a large skillet. Add tomatoes with juice, tomato sauce, salt, pepper, garlic and oregano. Cover and simmer 20 minutes. Add lasagna noodles to boiling salted water and cook for 20 minutes. Grease a 9 x 13-inch casserole dish.
Beat together shortening and 1 cup of the sugar until light and fluffy. Add eggs one at a time, beating well after each. Sift dry ingredients together and add alternately with milk to sugar mix, beating well after each addition. Add nuts and lemon rind.
Combine all ingredients with a little milk to make a stiff dough. Roll out to 1/4-inch thick. Cut into shapes with a small round cutter. Cook on both sides on a hot plate or griddle until brown. Serve with lashings of butter, bacon and eggs.
Mix together like pie crust the shortening, sugar, flour, baking powder and salt. Then add, after mixing together, egg, anise seed, vanilla, soda and buttermilk. Add more flour so able to handle, similar to pie dough. Roll on floured board 1/4-inch thick. Cut out. Bake at 350° for 10 minutes.