HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soak plain gelatin in 1/2 cup cold water. Dissolve 1 cup hot water and then add sugar. Have ready, pineapple juice, lemon juice and orange juice. Add 3 cups cold water. Pour into gelatin mixture. Put into ice cube trays and freeze. When ready to serve, fill glass with cubes and fill with ginger ale.
Melt butter and combine with flour and pecans. Spread in pan and bake at 350° for 20 minutes. Combine sugar, cream cheese and Cool Whip; pour over cooled crust. Mix the puddings and milk; pour over the cheese mixture. Top with Cool Whip and sprinkle with nuts. Chill and serve.
Chop onion, pepper, garlic and sausage. Saute in olive oil and add oregano. Add beans and cook over medium heat for 45 minutes. Salt and pepper to taste.
Saute chopped onion and celery in olive oil until soft. You may add other vegetables if you would like. Remove chicken from the bone and shred. Add salsa to vegetables. Bring to a boil. Reduce heat and simmer about 20 minutes.
Boil cocoa, water and sugar 3 minutes. Add milk, additional water, salt and cinnamon. Heat, but do not let boil. Add vanilla just before serving. Serves approximately 4 to 6 servings.
Mix peanut butter, butter, vanilla, powdered sugar, Rice Krispies together. Make 1-inch balls. Melt chocolate chips and shortening over medium heat. Dip balls into chocolate. Place on cookie sheet lined with wax paper. Set until cool. They will harden when cool.
In a large bowl, combine cheerios, rice cereal, peanuts, and M&M's and set aside. In a saucepan, bring syrup and sugar to a boil, stirring often. Remove from heat; stir in peanut butter and vanilla. Pour over cereal mixture and toss to coat evenly. Spread in greased 15 x 10 x 1 inch pan. Cool. Cut into bars.
Brown pork chops in a frying pan. Chop onion and put all ingredients in a crock-pot. Cook on low for 8 hours.
Mix dough according to directions. Let rise. Roll out lengthwise. Spread lightly with margarine and cover with meats and cheese. Let beaten egg drizzle over 1-inch from edges. Roll up lengthwise. Let rise. Bake at 375° until brown. Slice and serve.
Preheat oven to 350°. Combine flour, salt and baking soda in bowl and set aside. Combine brown sugar, white sugar, butter and vanilla and beat until creamy. Add eggs and dry ingredients and mix well. Stir in 2 cups of chocolate chips. Place on ungreased cookie sheet. Bake 8 or 10 minutes. Makes 100 (2-inch) cookies.
Preheat oven to 350°. Put melted butter in pan (13 x 9-inch). Mix well the sugar, salt, flour, baking powder and milk. Pour this mixture over melted butter. Add can of fruit over top of mixture, but do not stir. Bake 45 to 50 minutes at 350°.
Saute onion and celery in margarine. Add parsley, sage, salt and pepper. Put bread in large bowl. Mix eggs and water. Pour margarine mixture over bread, then add egg-water mixture. Mix thoroughly.
Mix all ingredients together (except shredded Cheddar cheese). Sprinkle shredded Cheddar cheese over top. Bake at 350° for 2 hours.
Combine sugar, milk and butter in large saucepan. Cook over medium-high heat to soft-ball stage, stirring constantly. Take off heat; whip until it loses its gloss and starts to harden. Add vanilla and beat in well. Add pecan halves until candy is used up. Tear off waxed paper, about 2 feet long. Sprinkle cinnamon about 4-inches wide down center of waxed paper. Drop candy on paper, forming into a log. Let harden. Slice and eat. Can be frozen and served later. Be sure to wrap in foil to freeze or keep out.
Mix all but last two ingredients and shape into balls. Dip into egg whites and roll in nuts. Bake for 5 minutes in a 300° oven. Remove from oven and make a thumbprint and fill with jam or jelly. Bake an additional 10 to 15 minutes.
Mix sugar, milk, butter and pecans together. After these ingredients have been mixed well, make into small round balls. Let set overnight. Melt chocolate chips or if you prefer, 1/2 pound Baker's chocolate (semi-sweet) and paraffin wax in top of double boiler and melt. After it's melted, put ball on toothpick and dip into chocolate mixture. Yields 90 pieces of candy.
Beat thoroughly and pour in greased and floured 9 x 13-inch pan. Bake at 350° for 40 minutes.
Melt margarine in baking dish. Lay drained peaches on margarine. Mix sugar, flour and milk in bowl and pour over peaches. Bake at 350° until golden brown.
Line pie pan with pie crust. Prick crust with fork, then brown at 350°. In saucepan mix sugar, cornstarch and salt. Stir in milk until smooth. Cook over medium heat until mixture thickens and boils, stirring constantly. Boil for 1 minute. Beat egg yolks slightly. Stir small amount of hot mixture into egg mixture. Slowly pour egg mixture into saucepan, stirring rapidly. Cook 2 minutes until thick. Remove from heat. Stir in margarine and vanilla. Stir in 1 cup coconut. Pour into baked pie shell. Brown 1/3 cup coconut. Put whipped topping on pie and sprinkle with coconut.
Beat eggs until light and fluffy. Add sugar, oil and vanilla, mixing until thick. Add zucchini and stir thoroughly. Add flour, cinnamon, baking powder, soda and salt. Stir until smooth. Add nuts and stir well. Bake in loaf pans for 30 minutes at 350°.
Drain mushrooms, saving liquid. Brown mushrooms, beef and onion in shortening. Stir in flour and salt. Add mushroom liquid, 57 sauce, parsley and water. Combine well. Simmer 15 minutes, stirring occasionally. Stir in sour cream. Serve immediately over noodles. Makes about 6 servings.
Mix all ingredients and store in an airtight container. Use 1 or 2 teaspoons mix per cup of water.
Place chicken in 13 x 9 x 2-inch pan. Heat and mix together soup, milk and margarine. Pour over chicken. Layer with onions and eggs. Prepare stuffing mix and add to dish. Pour 2 1/2 cups broth over top of casserole. Bake at 350° for 30 to 40 minutes.
In large saucepan, mix all ingredients except only 1/2 the cheese. Bring to a boil, stirring constantly until everything is well blended. Begin layering mixture, tortillas, mixture, tortillas and mixture, ending with mixture. Top with remaining cheese. Bake at 350° for 30 minutes.
Combine can milk and sugar. Add vanilla and mix well. Pour into ice cream container. Add your favorite fruit, if desired. Finish filling container with milk. Churn until frozen. (If using fruit, be sure to add the juice.)
Spread first 3 ingredients into 13 x 9-inch baking dish. Brown sausage and 1 chopped onion together. Drain well and spread on Bisquick mixture. Mix next 3 ingredients together and spread over meat mixture. Bake at 350° for 20 to 25 minutes.
Dice ham into small pieces and mix with other ingredients. Refrigerate for 2 hours. Mix well. Eat with Fritos.
Mix cubed cooked ham, cheese, olives, noodles, mayonnaise and garlic powder. Serve on lettuce leaf, garnish with whole olives.
In a mixing bowl, cream shortening and sugar. Beat in lemon juice and extract. Add milk; beat for 30 seconds. Sift cake flour, salt and baking powder; gradually add to creamed mixture. Beat on low speed for 2 minutes. Add eggs, one at a time, beating for 1 minute after each. Pour into a greased and floured 9 x 5 x 3-inch loaf pan. Bake at 300° for 1 hour and 30 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners sugar for an added touch. Yield: 1 loaf.
Bake cake as directed in two 8-inch layers. Let cool. Frost with chocolate frosting. Put cherry pie filling on top of cake.
Beat egg yolks until thick and lemon colored. Add sugar gradually, beating well after each addition. Add lemon juice and milk, then salt and melted butter. Fold in flour and stiffly beaten egg whites. Pour into well-greased 1 1/2-quart baking dish or individual molds. Bake at 350° for 1 hour or until firm. The dish should be placed in a pan of water that is 1-inch deep. Cool. Loosen edges of pudding; invert on serving dish with custard on top. Serves 6 to 8.
Place ingredients in the bowl of food processor fitted with a steel blade. Pulse several times and scrape sides of bowl down. Pulse until mixture of coarse paste. Makes a generous cup. Serve on toasted bread.
Cook beef in skillet; remove beef. Cook macaroni, onion and green pepper in meat fat. Return meat along with tomato sauce, water, salt, pepper and Worcestershire sauce. Cover and simmer 25 minutes or until macaroni is cooked to taste.
Preheat oven to 375°. Spread butter on bread. Mix sugar and cinnamon. Spread this mixture on bread. Put in oven for 3 to 5 minutes.
Cook first 3 ingredients until they boil and refrigerate overnight. Mix slightly with mixer. Then fold in remaining ingredients. Pour into 9 x 13-inch dish or large bowl.
Put in greased (buttered) casserole. Mix all together and bake at 350° for 1 1/4 hours. Stir every once in a while.
Combine ground beef, chestnuts, onion, ginger, soy sauce, egg and bread crumbs in a large bowl; mix well. Shape into 36 balls. Roll in flour or cornstarch to coat lightly, shaking off excess. Brown in oil in a large skillet. Remove balls as they brown to a roasting pan; cover loosely with foil. Bake in a 350° oven for 20 minutes or until thoroughly cooked. Combine with sweet and sour sauce.
Combine soy sauce, water, sugar, onions, vinegar, garlic and ginger. Add beef to marinade and refrigerate for 2 hours. Heat oil in wok. Add mushrooms and saute 2 minutes. Add cabbage and saute 5 minutes. Add beef and marinade. Stir-fry 5 minutes. Add bean sprouts and water chestnuts. Stir-fry 5 minutes. Makes 6 servings.
Chop vegetables, then saute until tender. In large bowl, whip eggs and milk. Add spinach, cheese and sauteed vegetables to milk/egg mixture. Pour mixture into pie shells. Bake at 375° for 45 minutes or until knife comes out clean when stuck into the middle of the quiche.
Brown bacon in frying pan; drain and set aside. Saute onion and bell pepper in same pan. Put all ingredients in crock-pot on high until well heated, then simmer on low for a few hours.
Mix corn, sugar, flour and salt. Add remaining ingredients. Put in greased casserole set in pan of water. Bake 1 1/4 hours at 325°.
In saucepan, combine celery, potato, onion, 1 cup water, 1/2 teaspoon salt and dash of pepper. Simmer, covered, until vegetables are tender, about 15 minutes; stir often. Coarsely chop shrimp.
Mix the first 6 ingredients on low speed. Add the apple slices and nuts. Put cake in cold oven. Set temperature for 350° for 45 to 60 minutes.
Mix together and pour in a 9 x 13-inch pan. Sprinkle on 1 yellow cake mix, 2 sticks melted butter and 1/2 cup nuts. Bake at 325° for 1 hour. This recipe will serve 5 people.
Mix graham cracker crumbs, butter and peanuts. Press in bottom of a 13 x 9-inch pan. Cream together the peanut butter and cream cheese. Add powdered sugar and 2 cups Cool Whip. Mix well and spread over first layer. Mix milk, chocolate pudding and vanilla pudding. Spread over second layer. Top with remaining Cool Whip. Refrigerate.
Cream together and form into two balls. Coat with chopped nuts. Refrigerate for storage. Set out one hour prior to serving.
Combine ketchup and Coke in skillet. Add chicken. Cover and cook on medium heat for 30 minutes or until chicken is tender. Uncover and simmer for about 30 more minutes, basting occasionally. Sauce will thicken.
Slice half the cake in thin slices and cover the bottom of a 9 x 13-inch pan. Save the rest of the cake for the second layer. Mix the rest of the ingredients, except the pie filling. Spread half the mixture over cake in pan. Use remaining cake for second layer. Spread with remainder of mixture. Top with pie filling. Refrigerate.
Mix melted margarine and broth. Put dressing in broth. Mix soup and heat until thick. Put 1/2 of dressing in bottom of dish, then turkey, then soup mixture. Bake at 350° for 15 minutes.
Cook spaghetti until tender. Wash in warm water and drain. Mix with all remaining ingredients.
In a large bowl, cream together butter and cream cheese. Add the vanilla and sugar and beat until mixture forms a ball. With a spoon, stir in the coconut. Roll the mixture between your hands to form small potato shaped candies, or roll into small balls. Place the cinnamon into a shallow dish. Roll the balls in the cinnamon; then place on a cookie sheet; cover and chill for about one hour.
Pour hot water into bowl. Add yeast and stir. Stir in the scalded and cooled water. Then add the oil, salt and sugar. Stir until well blended.
Preheat oven to 375°. Grease and flour 9 x 5 x 3-inch pan; set aside. Combine cornmeal, flour and sugar in bowl. Add buttermilk and shortening; blend thoroughly. Pour into prepared pan. Let stand 15 minutes. Bake 45 minutes or until golden brown. Cover pan with kitchen towel. Let stand until cool. Serve warm with butter or cool with sliced ham or turkey.
Cream butter and sugar in large bowl. Blend in remaining ingredients, except food color. Add 1 to 2 drops of food color to dough. Using approximately 1/4 of dough, put in cookie press. Chill remainder. Press shapes onto cookie sheets. Bake 6 to 9 minutes at 350° until set, but not brown.
Mix the first 4 ingredients. Spread by layers, starting with chicken mixture, then layer with tortillas and then mixture. Sprinkle with cheese and onion; repeat. Bake at 350° until hot and bubbly.
Mix all ingredients together until smooth. Pour into a greased 10-inch tube pan. Bake at 350° for 45 minutes.
Butter 9 x 13 baking dish with real butter. Brown sausage and drain well. Line bottom of dish with bread cubes. Crumble sausage over bread. Beat eggs; pour over sausage. Sprinkle with cheese. Pour milk over entire casserole. Bake 45 minutes at 350°. May be prepared the night before. Serve with grits.
Layer noodles and ham in casserole; mix remaining ingredients. Pour over mixture. Bake at 350° for 40 minutes. Makes 6 to 8 servings.
Combine 1 1/2 cups coconut and 1/4 cup melted butter. Pat onto bottom and sides on a 9-inch pie plate. Bake for 15 minutes at 350°. Cool on rack. Combine 1/4 cup sugar, Knox gelatine, salt, coffee and 2 egg yolks. Stir in 1 cup milk and mix until smooth. Cook over low heat, stirring constantly until sugar and gelatine dissolve. Do not boil. Add nuts and raisins. Chill until just starts to thicken. Beat 2 egg whites on high until foamy. Add 1/4 cup sugar and beat until forms stiff peaks. Fold into gelatin mixture until no white streaks remain. Beat 1/2 cup cream and fold into mixture. Pour in pie plate. Sprinkle with 1/4 cup coconut. Chill.
In large bowl, mix together pudding and milk until thick; set aside. In another bowl, cream together oleo, cream cheese and confectioners sugar. Mix this together with pudding mixture and fold in Cool Whip. Layer crushed cookies with cream mixture in large bowl, beginning and ending with crushed cookies.
Mix all ingredients, with the exception of 1/2 cup parsley and 1/2 cup pecans. Form into balls and roll in remaining pecans and parsley. Refrigerate overnight.
Slice raw potatoes on a sheet of aluminum foil (about 2 inch depth). Cover with a layer of sliced sweet onions, shredded sharp cheese and dot with butter. Sprinkle with salt, pepper and parsley flakes to taste. Cover with another sheet of foil and seal edges tight. Either bake in a moderate 350° oven or can be cooked on outdoor barbecue grill until potatoes are done.
Mix together sweetened condensed milk, evaporated milk and sugar. Add peach soda, jello and peaches.
Rinse rice. Add rice to broth; bring to boil, then simmer, uncovered, 45 minutes. Check after 30 minutes. Drain through paper towel. Transfer rice to serving bowl. Add all other ingredients. Chill at least 2 hours.
Beat eggs; beat in sugar, molasses and shortening. Sift dry ingredients together and add alternately to egg mixture with the milk. Pour into large black skillet and bake at 300° until done or pour into a 13 x 9 x 2-inch pan that has been greased and floured and bake approximately 45 minutes or until tests done.
Saute onion and garlic in half of the margarine until onion is translucent. Add rice and stir over low heat until rice is coated. Stir in broth. Add parsley, thyme and bay leaf. Cover and bake in preheated 400° oven for 17 minutes or until rice is fluffy. Discard herbs and stir in remaining margarine.
Heat pie filling and orange juice in an 8-inch skillet, stirring occasionally. Stir baking mix, orange peel, sugar and milk to soft dough. Drop dough by 6 spoonfuls onto boiling cherry mixture. Cook, uncovered, over low heat 10 minutes; cover and cook 10 more minutes. Serve warm with whipped cream or ice cream.
Cook sugar, milk, butter and peanut butter over medium heat until mixture boils. Boil 2 minutes, stirring constantly. Remove from heat. Add oats, marshmallows and vanilla. Stir mixture until well blended and slightly thickened. Drop from teaspoon on wax paper. Let cool. Makes approximately 48.
Cook parsnips in boiling water; drain. Cool. Cut into 4 pieces. Roll in melted margarine. Set on plate to chill. Dredge with flour. Saute in margarine until crisp.
Peel tomatoes; chop all vegetables. Mix and sprinkle with 1/2 cup salt. Let stand 2 hours. Squeeze liquid out of veggies and add rest of ingredients. Heat to boil (don't cook) and seal.
Beat egg yolks and 1/2 cup sugar together until light and creamy. Add milk and liquors to mixture. Fold in egg whites that have been beaten stiff with 1/4 cup sugar. Lastly, fold in whipped cream.
Cook carrots in boiling water 7 to 9 minutes or just until crisp-tender; drain. In a large saucepan, cook onion in 1/4 cup butter until tender, but not brown. Stir in flour, salt, mustard, celery salt and pepper. Add the milk all at once. Cook and stir until bubbly. Stir in Velveeta until melted. Add carrots and stir to coat. Transfer to a 12 x 7 x 2-inch baking dish. Toss bread cubes and 1/3 cup melted butter to coat; sprinkle over carrots. Bake, uncovered, in a 350° oven for about 30 minutes or until mixture is bubbly and cubes are lightly toasted. Makes 12 to 16 servings.
Preheat oven to 375°. Prepare two (8-inch) round cake pans; first grease and then flour the bottom and sides of the cake pans. Into large bowl, measure all ingredients, except frosting, banana slices and lemon juice. With mixer at low speed, beat until well mixed, constantly scraping bowl; then beat at high speed 5 minutes, occasionally scraping bowl. Pour batter into pans and bake 25 minutes or until toothpick inserted deep into center of cake comes out clean. Cool layers in pans on wire racks for 10 minutes; then remove from pans and cool completely on racks before filling and frosting cake.
Dissolve Jell-O with 2 cups boiling water. Add 1/4 cup red hots and 1 cup of liquids, including the pineapple juice. Add sugar. Let mixture set until it starts to jell. Add apples, celery and drained pineapple. Put into 9 x 13-inch pan. Let set.
Store in tightly covered bottle or jar. Add 1 or 2 tablespoons to running water.
Blend butter and sugar; add eggs, one at a time, beating well after each one. Add lemon juice and extract. Blend in flour and whipping cream alternately, beginning and ending with flour and beating well after each. Put in cold oven set at 325°. Bake for 1 hour and 15 minutes (approximately).
Crush graham crackers and add sugar and melted oleo. Pat in bottom of buttered 9 x 13-inch pan. Reserve some to sprinkle on top of cake.
Sprinkle nutmeg over top of pudding; set baking dish in a shallow pan of hot water. Bake in a 350° oven for 50 minutes. Custard will set more while cooking.
Preheat oven to 350°. Flatten biscuits and lay in muffin tins. Spoon chicken or tuna salad in the middle of biscuits. Bake until biscuits are light brown. Crisscross top with cheese strips and let melt.
Boil sugar and water until sugar dissolves. Place fruits in pretty bowl and pour hot syrup over all. Pour champagne over fruit. Cover and chill overnight.
Mix all except chocolate chips together and press into a 13 x 9 x 2-inch pan. Melt large bag of chocolate chips and pour over mixture. Refrigerate for	30 minutes. Remove and cut into squares. Store in airtight container and keep cool.
Combine parsley, oil, water, vinegar and garlic; mix well. Combine remaining ingredients, except Blue cheese and lettuce. Pour oil mixture over other ingredients; toss well. Line large bowl with lettuce leaves; spoon salad over leaves. Sprinkle with Blue cheese.
Combine sugar, cocoa, milk and oleo in a saucepan. Bring to a boil and cook one minute. Remove from heat; stir in peanut butter, vanilla and oatmeal. Drop by teaspoonful onto waxed paper. Chill. Makes about 2 dozen.
Soak beans overnight. Place chicken in heavy large saucepan. Add cold water, cover and bring to simmer. Cook until tender (15 minutes). Drain, remove skin and cut into cubes. Drain beans. Heat oil in same pot over medium-high heat. Add onions and saute until translucent, about 10 minutes. Stir in garlic, chilies, cumin, oregano, cloves and cayenne; saute for 10 minutes. Add beans and stock; bring to boil. Reduce heat and simmer until beans are tender, stirring occasionally, about 2 hours. Add chicken and 1 cup of cheese and stir until cheese melts. Season with salt and pepper. Serve with remaining cheese, sour cream, salsa and cilantro.
Combine all ingredients and simmer until thickened. Pour into pie crust. Cool and add whipped cream. Top with pecans.
Mix sugar, cornstarch and cocoa; gradually add milk. Bring to a boil, stirring constantly, until thick. Take off burner and add vanilla. Serve.
Heat oven to 325°. Blend hot coffee and cocoa together; set aside to cool. Sift flour, 1 1/3 cups sugar, soda and salt into bowl. Make a well in center. Add in order: oil, egg yolks, vanilla and cooked coffee mixture. Beat egg whites and cream of tartar in large bowl until foamy. Gradually add 1/3 cup sugar. Continue until meringue forms stiff glossy peaks. Pour chocolate mixture gradually over meringue; fold in. Pour into ungreased tube pan. Increase oven temperature to 350° after cake has baked for 55 minutes, then bake 15 minutes longer. Insert pan and let stand until cold. Frost with Heavenly Frosting.
Mix together all ingredients except onion, meat and cheese. Saute onion and meat together. Pour half of the cornmeal mixture into a greased, large, deep black skillet (10 1/2-inch). Alternate layers of meat and cheese. Top with remaining cornmeal mixture. Bake at 350° for about 50 minutes.
Remove hash browns from freezer for 1/2 hour to defrost. Mix ingredients and add salt and pepper. Use 9 x 13-inch pan greased with Pam. Bake at 375° for 1 hour.
Melt chips in microwave until smooth (stir after every 30 to 40 seconds). Add nuts and drop by spoonfuls into paper candy cups. Cool completely.
Cook broccoli, omitting salt; drain. Place broccoli in baking dish. Combine soup, cheese, milk, mayonnaise and egg in bowl; mix well. Pour over broccoli. Sprinkle mixture of crumbs and butter over top. Bake at 350° for 45 minutes. Makes 6 servings.
In saucepan, melt brown sugar and margarine. Bring to a boil. Boil for 3 minutes, stirring constantly.
Mix cracker crumbs with Eagle Brand milk. Add all other ingredients and mix well. Pour in marshmallows last and mix. Butter Bundt pan well and pack very hard. Refrigerate in Bundt pan about 3 days. Stir in warm water to loosen.
Mix well and pour into unbaked pie shell. Cook 30 minutes at 350° or until done.
Grease pan with Pam or oleo. Put rice in a 9 x 13-inch baking pan and sprinkle onion soup mix on rice. Add water and place chicken in single layer on rice. Spoon chicken soup on all parts of chicken and bake, uncovered, at 350° for 1 1/2 hours or until done.
Blend together the first 6 ingredients. Beat at medium speed for 2 minutes, then add mini bits and nuts. Stir until blended. Bake in Bundt pan or 10-inch tube pan at 350° for 45 to 55 minutes. Frost with Buttercream Frosting.
Beat eggs. Add butter, flour, sugar, salt, pepper and corn. Put in greased casserole dish. Top with cracker crumbs and butter. Bake at 350° for 50 to 60 minutes.
Combine sugar, water, syrup and margarine in electric frypan at 375°. Cook, stirring occasionally, until syrup turns golden brown. Stir in peanuts that have been warmed in oven. Continue stirring until golden brown. Add soda; stir vigorously. Pour onto greased cookie sheet. Cool and cut to size.
Combine all ingredients, mixing well. Firmly press mixture evenly over bottom and sides of pie plate. For frozen pies, crust needs no baking. For other pies, bake at 350° for 7 to 9 minutes. Yield: 1 crust.