HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve gelatin in boiling water; add cold water. Chill until very thick. Cut orange in wedges; remove seeds. Put orange and cranberries through food chopper. Mix fruit and sugar. Fold into gelatin. Pour into large (2-quart) mold, or individual molds. Chill until firm. Makes about 12 servings. Great for the holidays!
Soften cream cheese to room temperature. Add remaining ingredients except shrimp and cocktail sauce. Blend well and shape into a 9-inch pie pan, cover and refrigerate overnight. Before serving, cover with cocktail sauce. Place thawed shrimp on top of sauce and serve.
Heat oven to 350°. Grease jelly roll pan (15 1/2 x 10 1/2 x 1-inch). Beat eggs, sugar, oil and pumpkin. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Mix in raisins. Pour into pan. Bake 25 to 30 minutes. Frost when cool.
Boil chicken until done. Cut up chicken into small chunks in oblong casserole dish. Mix soup and sour cream. Pour soup mixture over chicken. Crunch up Ritz crackers and put on top of chicken. Melt 1 stick of butter and pour on top of crackers. Sprinkle poppy seed on top. Bake for 25 minutes at 350° or until bubbly.
Combine meat, onion, green pepper, corn meal, seasonings, milk and egg. Mix thoroughly and form into 12 balls. Sprinkle with flour and brown in hot shortening. Place in 4-quart casserole.
Sift flour and salt together. Cut in shortening, then add water, vinegar, eggs and sugar. Store in a covered container in the refrigerator. This is enough mix to make 3 (8-inch) double crust pies.
Combine egg yolks, sugar, vinegar, pineapple syrup and salt in top of double boiler. Cook over hot, not boiling, water until thick, stirring constantly. Add butter and cool. Fold in whipped cream, a little at a time. Add to fruit. Spoon into serving bowl. Chill in refrigerator.
Layer 1: Mix pretzels and melted butter. Pat into 9 x 13-inch pan. Bake at 400° for 8 minutes. Let cool.
Melt butter over medium-high heat. When melted, add flour, stirring constantly with wire whisk. Season to taste with salt and pepper. Add nutmeg and hot pepper sauce. Fold in onions and mix well. Sprinkle with chopped parsley.
Cook linguine; drain. Add spinach, ham, carrots and peppers (matchstick thin strips). Add cheese, oil, vinegar, salt, pepper and oregano. Serves 6 main dish servings, 330 calories, 15 g fat.
Dissolve jello in water; add grated carrot and pineapple. Place in refrigerator until jelled.
Mix all ingredients together and pour into two 9-inch graham cracker pie shells. Place in refrigerator to set.
Mix together. Add 1/3 to 1/2 cup mix to boiling water.
Let cheese soften to room temperature. Blend with electric mixer. Add onion, A-1 sauce and 1 cup pecan pieces. Chill mixture until firm enough to mold. Make into ball the size of a grapefruit.
Boil pineapple and enough water to make 2 cups of liquid. Mix jello with this boiling liquid. Add cranberries, pineapple, pecans, lemon juice and sugar. Stir well and pour into bowl or mold. Refrigerate until set.
Combine first 3 ingredients in a Dutch oven. Gradually stir in water; add peaches. Bring to a boil and cook 1 minute, stirring often. Remove from heat. Pour into lightly greased 13 x 9 x 2-inch baking dish; set aside.
Prepare the orange juice according to the package instructions. Combine with the pineapple juice in a large bowl or pot; chill. When ready to serve, pour in the champagne. Serve in wine glasses with a cherry in the bottom of each. Yields about 1 gallon.
Line an 8-inch pie pan with pastry. Combine pineapple with cornstarch, sugar and salt. Cook until thick and clear, stirring constantly. Add butter and lemon juice. Pour into pie pan. Weave strips of pie dough across top. Bake in 425° oven for 25 to 30 minutes.
Thaw, but do not allow to rise (they shall rise some though) the 2 loaves of bread. Break 1 loaf up in bottom of greased 9 x 13-inch cake pan.
Combine all ingredients in 4-quart glass dish. Microwave 5 minutes. Stir. Microwave 4 minutes and stir. Then microwave 2 minutes and stir. Remove from microwave and add the vanilla. Beat 1 1/2 minutes. Pour by tablespoons onto buttered cookie sheet.
Brown hamburger meat; drain. Add sour cream, seasoning, soups, green chilies, onion and grated cheese. Place 1/4 cup mixture on tortilla shell; roll up. Place in pan. Continue until all shells are filled. Put remaining mixture on top of rolled shells. Top with remaining grated cheese. Microwave for 20 minutes at half power.
Combine first 6 ingredients in blender. Blend 30 to 45 seconds, low speed. Stir in poppy seed. Cover and chill. Stir before using. Yields 1 1/2 cups. Good with fruit or spinach salads.
Place in baking pan. Put in 250° oven for several hours. Should look charred and cracked like a too done hot dog from your char grill. Put on serving platter. Use greens and cherry tomatoes around. Use party rye and mini French bread, several mustards, mayos, horseradish, whipped cream, etc. around fabulous fake. Delish and no one sure what it is, but most think it is beef tender!
Cook onion, green pepper and butter together. Add cream and potato soup; stir over heat until boiling point. Add cheese, lemon juice and shrimp. Serve in patty shells or with toast points.
Preheat oven to 275°. Grease 4 (8-inch) round cake pans. In large mixing bowl with electric mixer at medium speed, cream butter and sugar until light and fluffy. Beat in flour (1 cup at a time), until well mixed. Divide dough into 4 equal pieces. Pat each piece evenly into bottom of pan with hands. With tines of fork, prick dough all over to prevent bubbles. Serves 32.
Preheat oven to 325°. Place meat in a heavy Dutch oven. In a small bowl, combine remaining ingredients. Spread over top and sides of roast. Cover and bake about 3 hours or until tender. Remove meat from pan to a cutting board or platter. Let stand about 5 minutes. Cut into thin slices. Pour gravy from Dutch oven into a bowl or sauce boat. Spoon over each slice of roast. Makes 8 to 10 servings.
Mash the banana. Combine all ingredients together in a blender, bowl or in a jar with a tight fitting lid. Shake well.
Blend first three ingredients with wire whip or blender. Add salt and pepper to taste. Serve with chicken or other meats. May use to baste meats before cooking. Store in refrigerator.
Bring the sugar and honey to a boil; boil them for 10 minutes. Slowly add the nuts. Cook the mixture until it is thick, until the candy thermometer registers the soft-crack stage. Spoon the mixture out onto a wet marble slab or wooden board. Dip your hands in ice water and pat the mixture into a square, about 1-inch thick. Let the square cool slightly. Using a sharp knife, cut into squares or diamonds. Yields about 2 1/2 pounds.
Let this come to a boil, then add a big pinch of soda. After this boils, add 1 1/2 cups nuts and cook until it forms a soft ball in cold water. Remove from heat and let cool. Beat until creamy and drop from spoon on waxed paper. For best results, cook in a heavy skillet.
Melt margarine; add flour gradually to make a thick base. Add 1/2 milk gradually and alternate with soup until all has been added to base. Using large roaster sprayed with Pam, pour white sauce in bottom to cover. Add layer of potatoes, then more of sauce until all is used, ending with sauce. You may have to add more milk. Bake in 350° oven until done. Remove lid to brown top if desired.
Bake cornbread, fry bacon and let both cool. Chop tomatoes, pepper, onion and pickles together. Crumble bacon into chopped veggies and toss. Mix pickle juice, salad dressing and sugar until creamy and smooth.
Mix well. Wrap dough in plastic wrap and refrigerate 2 to 3 hours. Roll out. Cut with heart shaped cookie cutter and sprinkle with regular or red hearts. Bake at 375° for 7 to 8 minutes.
Mix flour and butter until real creamy and fluffy. Now beat eggs well and add the sugar with the baking powder sifted in to the eggs. Add this to the creamy flour and butter and beat thoroughly. Bake in a tube cake pan, greased and dusted with flour for 50 minutes at 350°.
Combine cream cheese, margarine and lemon pepper. Stir in chicken and mushrooms. Unroll crescents into triangles with a rolling pin. Put 1/4 cup of chicken mixture onto each triangle.
Preheat oven to 425°. In a large bowl, combine egg whites and pumpkin. Stir in sugar, cinnamon and cloves. Stir in milk. Pour into crust. Bake 15 minutes. Reduce heat to 350° and bake 40 to 50 minutes or until knife inserted in center comes out clean. Cool on rack.
Mix all of the ingredients, except pecans; cook to soft ball stage. Beat, then add pecans. Stir until pecans are well coated. Spread out on paper and separate.
Beat eggs. Add sugar, flour and corn meal; mix well. Add pineapple and all other ingredients; mix. Pour into unbaked pie shell and bake at 450° for 5 minutes, then at 325° and bake an additional 1 hour. Cool.
Discard chicken wingtips. Rinse remaining wing pieces and pat dry, then arrange in a single layer in 2 lightly greased shallow 10 x 15-inch baking pans. Bake, uncovered, in 400° oven until golden brown, about 30 minutes.
In large saucepan, heat chicken broth to boiling. Blend cornstarch with water to make smooth paste. Stir in soy sauce. Slowly stir into broth; bring to boil and simmer until clear, stirring constantly. Remove from heat. Gradually add eggs, stirring until eggs separate into shreds. Add green onions and season to taste. Serve immediately. Makes 4 servings.
Mix all ingredients and pour into two greased and floured loaf pans. Bake at 350° for 40 to 50 minutes.
Measure 9 cups sifted flour (reserve 1/2 cup for kneading). Soften 2 packages yeast in 1/2 cup warm water. Combine 1 cup scalded milk, 1/2 cup sugar, 1 tablespoon salt, 1/2 cup shortening. Add 1 cup of water. Cool to lukewarm. Add softened yeast. Blend in 1/2 of flour and beat well for 1 minute (may add crushed seeds of cardamom here). Add 2 unbeaten eggs and blend thoroughly. Blend remaining flour in gradually and stir until all of flour is worked in. Amount will vary from 4 to 4 1/2 cups. Let rise until doubled. Punch down and form into desired roll shapes. Let rise until doubled. Bake 15 to 20 minutes in 400° oven.
Combine all ingredients and pour over brisket. Marinate overnight. Bake at 300° for 1 hour per pound. Can use a cooking bag and cut down on cooking time and clean up.
Melt the butter and cream cheese in a glass casserole dish in the microwave. Mix well. Add to the cheese mixture the corn, garlic powder, milk, and peppers. Mix well. Place in a preheated 350° oven and bake for 30 minutes. Serve immediately. Makes about 8 servings.
Cream the butter, sugar and vanilla; beat in the eggs and blend in the chocolate. Stir in the flour and nuts. Bake in a greased 8 x 8 x 2-inch pan for 30 to 35 minutes at 325°.
In a small bowl, combine salmon, cream cheese, salsa, parsley and cilantro. Spread about 2 tablespoons of the salmon mixture over each tortilla. Roll each tortilla up tightly and wrap individually with plastic wrap. Refrigerate 2 to 3 hours. Slice each tortilla into bite-size pieces. Yield: about 48 appetizers.
Mix well and roll into small balls. Bake for 15 minutes at 350°. Roll in some additional powdered sugar. Makes approximately 3 1/2 dozen.
Heat oven to 350°. Arrange zucchini slices in 8 x 8 x 2-inch casserole. Top with chicken. Mix soup, milk and nutmeg. Spread over chicken. Mix baking mix, cheese and egg until crumbly. Sprinkle over soup mixture. Sprinkle with parsley. Drizzle with margarine. Bake until golden brown, about 25 to 30 minutes. Makes 4 to 6 servings.
Cream margarine; add sugar, flour, salt and baking powder. Mix until crumbly. Add eggs, vanilla and nuts. Mix thoroughly. Spread in greased and floured 14 x 9-inch pan. Bake in 350° oven for 30 minutes. Sprinkle with powdered sugar while warm. Makes 16 squares.
Combine the croutons with the cheese. Place in baking dish. Mix the remaining ingredients and pour over the crouton mix. Sprinkle cooked bacon or sausage over top. Bake at 325° for 55 to 60 minutes. I use a 10 x 6 x 1 3/4-inch dish.
Beat egg whites until stiff. Beat sugar, butter, egg yolks, banana and vanilla on medium speed until fluffy. Sift and beat remaining ingredients on low speed. As soon as the last of the flour disappears, fold in the beaten egg whites. Spoon into muffin cups. Bake at 350° for 25 minutes.
Mix graham crackers, margarine and sugar; pack into an 8 x 11-inch pan. Build up well on sides. Prepare Dream Whip as directed on package; add softened cream cheese, lemon juice and powdered sugar. Beat until smooth. Pour into graham cracker crust; chill until firm. Add 1 can of cherry pie filling to top. Chill and serve.
Combine meat, egg, cracker crumbs, onion, 1/3 cup tomato sauce with cheese, salt, oregano and pepper. Mix well and shape into flat rectangle about 10 x 12-inches on wax paper. Sprinkle cheese evenly over meat mixture. Roll up like jelly roll. Press ends of roll to seal. Bake in shallow baking dish at 350° for 1 hour. Drain excess fat. Pour remaining sauce over roll and bake 15 minutes more. Makes 4 to 6 servings.
Preheat oven to 300°. Combine crumbs, sugar and margarine; press firmly on bottom of 9-inch spring-form pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, bottle lemon juice and flour; mix well. Stir in 1 cup blueberries. Pour into prepared pan. Bake 50 to 55 minutes or until center is set. Cool. Chill; top with Blueberry Sauce. Refrigerate leftovers.
Pour the juice into a 2-quart pitcher. Add the sugar and stir to mix well. Add the mineral water and crushed ice and stir to combine. Serve immediately. Makes 4 drinks.
To prepare shells, soften butter and cream cheese; blend together with flour until dough like. Take dough and make 24 balls the size of a walnut and press into lining of tart cups.
Mix sugar, cocoa, milk and oleo in a saucepan; bring to a boil and boil for 1 minute. Add the remaining ingredients. Allow oatmeal time to absorb moisture, then spoon out onto waxed paper and allow to harden.
Mix all together. Roll into balls. Bake at 350° for 20 to 30 minutes or until light brown. Drain on paper towels. Put a toothpick into each ball and serve.
Combine ingredients. Pour this over baked crust and return to oven for 25 minutes at 350°. Sprinkle with powdered sugar while still warm. Cut into squares while warm.
Mix all ingredients. Bake in greased loaf pan in 375° oven for 40 to 45 minutes or until inserted tester comes out clean. Remove from pan and cool at least 10 minutes before slicing. Makes 1 loaf.
Grease 10-inch pie plate. Sprinkle bacon, cheese and onion into this. Combine other ingredients and pour over bacon mixture. Bake at 400° for 35 minutes. Let stand 10 minutes before serving.
Combine vegetables, vinegar, salt and pepper; set aside. Dissolve Jell-O in boiling water. Combine cold water and ice cubes to make 1 1/4 cups. Add to Jell-O; stir until slightly thickened. Remove any unmelted ice. Add vegetable mixture. Chill until thickened, about 5 minutes. Pour into individual dishes. Chill; soft set in 30 minutes. Garnish with vegetables. Makes 6 servings.
Cook and stir meat, onion and pepper until meat is brown and onion tender. Stir in remaining ingredients except spaghetti and cheese. Cover; simmer 1 1/2 hours. Stir occasionally. Cook spaghetti as directed on package and drain. Serve meat sauce over hot spaghetti. Pass Parmesan cheese if desired. Serves 8.
Heat juice with cinnamon candies and sugar until dissolved and chill. Chill ginger ale and add to juice mixture when ready to serve. Makes 5 quarts.
Cream butter and sugar. Add other ingredients. Roll into finger shaped rolls. Bake 25 minutes at 300°. Cool and roll in confectioners sugar.
Mix cream cheese and sugar together. Then add remaining ingredients. Mix well and put into a casserole dish. Put in freezer and let get hard. Take out about 10 minutes before ready to serve.
Quickly fry chicken just until golden brown on both sides. Place in casserole; pour all other ingredients over and bake 1 hour or until tender, at 350°.
Saute onion and celery in butter. Brown ground beef. Cook rice. Mix meat, rice and vegetables together. Add tomato sauce, sugar, salt and pepper. Put 1/2 of mixture in 9-inch pan. Cover with Velveeta slices. Repeat. Bake at 350° for 30 to 40 minutes.
Spread large cookie sheet with graham cracker sections. Bring margarine or butter, brown sugar and vanilla to a boil. Do not overcook. Add pecans; pour over graham crackers. Bake at 350° for 8 to 10 minutes. Let set 3 minutes and take off pan. Put on wax paper immediately.
Toast and crumble white bread. Crumble cornbread. Mix all ingredients. Add liquid from turkey. Make very moist.
Cook squash and drain; add all ingredients. Pour into greased, shallow Pyrex dish; top with additional cheese and crackers. Bake for 30 minutes at 375°.
Saute onion and green pepper in margarine. In separate bowl, mix together corn, eggs and muffin mix. Add sauteed vegetables. Put in 2-quart casserole and top with sour cream which has been mixed with cheese. Bake 45 minutes to 1 hour at 350°.
Put the mayonnaise and cottage cheese in a blender and blend until smooth. Sprinkle in the Green Goddess Dressing mix and stir well. Refrigerate until ready to use.
Mix all ingredients together. Fry in patties on hot griddle or pan. Um, um, good!
Preheat oven to 350°. Over medium heat, melt butter. Stir in onion soup mix, garlic salt and parsley flakes until blended.
Beat egg white and water to a froth. Combine sugar, salt and cinnamon. Dip pecans in egg white. Shake in a plastic bag with sugar mixture. Place in a shallow pan. Bake at 300° for 30-45 minutes, stirring every 15 minutes.
Heat oven to 350°. Mix the first 3 ingredients. Cream the shortening and sugar. Add eggs (beaten) and vanilla. Mix in chocolate, then the dry ingredients. Last, stir in nuts. Bake in an 8 x 8-inch pan; do not overcook.
Cook chicken breasts until done. Boil egg noodles until done. Melt butter and blend with sour cream and chicken soup. Cut chicken in bite-size pieces. Mix chicken, noodles and mixture above. Spread in baking dish. Crush crackers and sprinkle on top of mixture. Bake at 350° for 45 minutes.
Brown meat and onions, salt, and pepper. add V8 juice. Add cooked potatoes, cover and simmer until everything is cooked (about 30 minutes).
Combine. Cook in 3 cake pans at 350° for 35 minutes.
Cook ground beef until done and drain. Add Ragu sauce and rice. Simmer for 15 to 20 minutes.
Use saltine crackers, Ritz or any favorite cracker. On one side only, brush with melted margarine. Sprinkle buttered top with paprika and a touch of Parmesan cheese. Place in broiler until brown (watch carefully); don't burn.
Combine dates, butter and brown sugar. Stir in egg, vanilla, oats, flour, nuts, cinnamon, baking soda and salt. Mix together just until dry ingredients are moistened. Spread into prepared pan. Bake for 18 to 20 minutes, or until golden brown. Cut into 2 x 1 1/2-inch bars. Store in tightly covered container.
Combine turkey with next 8 ingredients and add 1/2 teaspoon salt in bowl; mix well. Spoon into 8 x 13-inch baking dish. Mix remaining 1/2 teaspoon salt, flour, sesame seed, cheese and butter in bowl. Spread over turkey mixture. Bake at 325° for 30 minutes. Yield: 12 servings.
Mince garlic cloves and chop small onions. Saute in oil. Add clams, white wine, celery salt, salt and pepper to taste, oregano and butter; simmer for 15 minutes. Add chopped parsley for color. Add enough bread crumbs to absorb liquid. Fill clam shells, then sprinkle with paprika. Bake for 15 minutes at 375°. Filled clam shells can be frozen until ready to be baked.
Place shortening, sugar, egg, water and vanilla in bowl. Beat and sift flour, salt and soda. Add to the other mixture. Blend well. Add oats and drop by teaspoonfuls onto greased cookie sheets. Bake in moderate oven at 350° for 12 to 15 minutes. For variety, add nuts, raisins, chocolate chips or coconut.
Dissolve jello in boiling water. In saucepan, heat pineapple and sugar until dissolved. Add to jello mix. Chill in refrigerator until partially set. Gently fold in cheese and whipped cream. Chill in refrigerator until set.
Combine first 7 ingredients in a 9 x 13-inch pan. Add shrimp and toss to coat. Refrigerate 1 hour. Preheat oven to 450°. Cook shrimp 10 minutes; stir occasionally. Garnish with lemon wedges. Serve with French bread slices.
Wash and pat dry the lettuce leaves. Tear into bite size pieces in a large salad bowl. Add sliced avocado, oranges, onion rings and halved, large black olives. Set aside.
In buttered 2-quart shallow dish, arrange bread cubes evenly. Sprinkle 1 cup cheese evenly over cubes. Pour chili salsa to cover evenly; set aside. In blender, combine eggs, soup, milk, onion and Worcestershire sauce; pour over bread mixture. Top with remaining cheese. Cover; refrigerate 6 hours or overnight. Uncover; dust top with paprika. Bake at 350° for 30 minutes, or until lightly browned and bubbly. Makes 8 servings.
Combine all ingredients well; save part of cheese. Pour into 2-quart casserole. Sprinkle remaining cheese on top. Bake for 40 minutes at 350°.
Sift together all dry ingredients. Put 1 quart of fruit in blender and blend real good. Add soda to the fruit. Mix dry ingredients with fruit. Add oil. Can add nuts or raisins if wanted.
Combine margarine, cocoa, milk, powdered sugar and vanilla; blend well. Stir	in pecans and coconut.	Will frost one 13 x 9 x 2-inch cake
Tear chicken into pieces. Melt oleo in stewer or skillet. Add flour and brown. Add soup, broth and Cheddar cheese; cook. Melt 1/2 stick oleo in casserole dish. Add cracker crumbs. Place chicken on top of crumbs and pour sauce mixture on chicken and top with crushed potato chips. Bake 20 minutes in a 400° oven.
Beat all ingredients, except peaches and whipping cream, with a wire whisk or hand beater until well blended. Pour by scant 1/4 cupfuls onto hot griddle (grease griddle if necessary). Cook until pancakes are dry around the edges. Turn; cook until golden brown. Top with peaches and whipped cream.
Mix first 3 ingredients together and bring to a boil. Add cream cheese, pineapple and baby food; mix together. When cool, fold in Cool Whip. Mold.
Combine all ingredients in a mixing bowl. Refrigerate 3 hours. Serve with crackers or vegetables.
Coat chicken with flour. Arrange in single layer with skin sides down in melted butter in 13 x 9 x 2-inch baking dish. Bake, uncovered, in moderately hot oven at 425° for 30 minutes. Turn chicken, bake until brown, 15 to 20 minutes longer or until tender. Remove from oven; reduce temperature to 325°. Pour off excess fat. Add onions and mushrooms to chicken. Combine undiluted milk, soup, cheese, salt and pepper. Pour over chicken. Sprinkle with paprika. Cover with foil. Return to oven; continue baking 15 to 20 minutes.
Cook spaghetti. Melt margarine and spread on bottom of 9 x 13 pan. Toss spaghetti around in margarine, then sprinkle with Parmesan cheese. Layer the following over the spaghetti: 8 ounces shredded Mozzarella cheese, mushrooms (drained), pepperoni slices, spaghetti sauce and 8 ounces shredded Mozzarella cheese. Sprinkle Parmesan cheese. Bake at 350° for 15 to 20 minutes, until bubbly. Set 15 to 20 minutes.
Mix cottage cheese with 1 package orange jello. Add drained pineapple, oranges and container of Cool Whip. Mix all together well and place in the refrigerator to set up.
Combine white sugar, flour, nutmeg and egg. Blend well. Add the peaches and toss to coat. Let stand for 5 minutes. Mix in grenadine syrup and pour mixture into uncooked pie crust (deep dish). Dot with butter, cover with top crust or lattice strips and bake at 375° for 50 to 60 minutes. If served cold, top with whipped cream.
Mix vinegar, oil, sugar and black pepper. Pour mixture over cucumbers and onions and marinate, the longer the better.
Mix first 4 ingredients together. Melt marshmallows and condensed milk and mix with first 4 ingredients. Pack in foil lined container and set in the refrigerator for 3 days. On the fourth day, peel off foil and roll in sugar. Repack in foil and refrigerate a couple more days before slicing. Keep refrigerated.