HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain pineapple; reserve juice. Add cold water to juice to measure 1 cup. Stir boiling water into gelatin in large bowl 2 minutes or until completely dissolved. Stir in measured liquid. Refrigerate 1 1/4 hours until slightly thickened. Stir in whipped topping. Refrigerate 10 minutes; stir in pineapple, oranges, marshmallows and coconut. Spoon into 6 cup mold. Refrigerate 3 hours at least.
Mix sugar and milk in a large, heavy saucepan and slowly bring to a rolling boil. Boil for 8 minutes. Remove from heat; add chocolate chips, marshmallows and butter. Beat just until melted. Mix in vanilla and nuts. Spread in large ungreased pan and cool.
Melt margarine; add the next 9 ingredients and pour mixture over the remaining ingredients. Mix well and bake in a 200° oven for 2 hours, stirring every 10 to 15 minutes. Makes a very large amount.
Dissolve jello in boiling water. Add strawberries and cold water. When mixture begins to jell, spoon over Cool Whip. Refrigerate.
Mix corn meal, 1 1/2 cups flour, salt and pepper in gallon ziploc bag. Dip steak into buttermilk or eggs. Drop into bag and shake. Remove steak from bag and brown, then cook until done. Mix milk, 1/4 cup flour and gravy mix in skillet. Bring to boil. Simmer and stir in mushrooms. Pour over steak. Bake or microwave until steak is heated back to temperature for serving.
Cut up enough vegetables to make a potful. Cook and drain. Add remaining ingredients. Mix together well and put in baking dish. Top with bread crumbs and 1/2 cup shredded Mozzarella cheese. Bake at 350° for about 30 minutes.
Mix well. Roll thin. Place dough on baking sheets and bake 5 minutes at 275°, turning once. Cut immediately.
Saute pepper and onion with margarine. Add ground beef and brown. Salt and pepper to taste; add sugar and water, then tomatoes and tomato sauce. Simmer for 15 minutes. In 8 1/2 x 11-inch pan, layer sauce with noodles and top with cheese. Bake at 350° for 45 minutes, covered.
Dice the broccoli stems and place them in a saucepot with the chicken stock. Simmer until tender. In a 3-quart saucepot, saute the diced carrots, celery and onions in the chicken fat with salt and pepper and cook until onion begins to change color. Reduce heat and add flour to absorb fat. Stir constantly and cook 5 to 8 minutes. Puree the tender broccoli stems and stock. Add this to carrot mixture; mix well. Bring to boil and simmer. Add 1 1/2 cups of broccoli tops to soup. Add milk.
Mix all ingredients in a medium size casserole. Layer bacon strips on top. Bake at 350° for 1 hour.
Cook macaroni until done and drain. Place back into pan. Brown ground beef and drain off fat. Add beef to macaroni. Add tomatoes, soup, cheese, salt, pepper and just enough milk to where you can see it at the edge of the mixture in pan. Heat on low to medium heat just long enough to melt cheese and all ingredients to blend.
Brown hamburger. Add taco mix and 1 1/2 cups water. Simmer 20 minutes. Layer tortilla chips, hamburger mixture, taco sauce, hot peppers, sour cream, black olives, lettuce, tomatoes and cheese (optional).
Prepare day ahead. Mix cream cheese and Roquefort or Blue cheese together. Shape around grapes. Roll in toasted, chopped almonds or pecans and place on waxed paper. Refrigerate. Next day, cut grapes in half. These are so pretty arranged on a serving dish and, for variety, leave some of the grapes whole.
Bake in greased and floured muffin tins at 325° until light brown.
Cut up dates into small pieces. Put dates and shortening into large bowl and pour boiling water over them. Let mixture sit for 5 minutes. Add all other ingredients. Mix just until blended. Bake at 325° for 45 minutes or until done in 2 greased loaf pans. After baking, cool on wire rack.
Brown ground beef and onions; drain off grease. Add remaining ingredients. Simmer 1 hour.
Mix. Pour into greased iron skillet. Bake at 450° for 20 minutes or until golden brown. Test middle by piercing with butter knife. If knife comes up clean, the corn bread is done.
Cream margarine. Add sugar and cream well. Add eggs, one at a time, mixing well. Add vanilla wafer crumbs, blending. Stir in milk. Add nuts and coconut. Pour into greased tube pan and bake in 325° oven for about an hour or until done.
Preheat oven to 350° (325° if using glass dish). Melt margarine in 13 x 9-inch pan. Sprinkle graham cracker crumbs evenly over margarine. Pour sweetened condensed milk evenly over graham crumbs. Sprinkle chips over mixture. Press gently in pan. Bake in oven for 25 to 30 minutes. Let cool and cut into squares.
In a saucepan combine juice, sugar, cornstarch and cinnamon . Cook and stir until bubbly. Cook two minutes. Stir in fruit. Heat through. Serve warm. Chill leftover syrup, covered up to three days. Makes 1 1/2 cups.
Cream sugar, shortening and eggs. Beat well. Add the rest of the ingredients. Mix well. Bake in ungreased 9 x 13 x 2-inch pan for 45 minutes at 350°.
In medium bowl, combine flours, milk powder, rolled oats, sugar and cornmeal. Cut in shortening until mixture resembles coarse crumbs. Stir in egg. Stir instant bouillon granules into the hot water until dissolved. Pour it slowly into the flour mixture, stirring with a fork to moisten. Form dough into a ball and knead on floured board 5 minutes, or until smooth and elastic.
Mix shortening, sugars, vanilla, water and eggs. Mix flour with soda and salt. Blend in shortening mixture. Stir in nuts. Stir in chocolate chips. Bake at 375° for about 10 minutes or until brown.
Heat oven to 350°. In ungreased 9 x 13-inch baking pan combine first 4 ingredients. Blend cream cheese, powdered sugar, and 2 tablespoons margarine until smooth. Separate biscuits dough into 20 four-inch circles. Spoon 1 tablespoon cream cheese mixture onto center of each biscuit. Overlap dough over filling forming finger shaped rolls. Place rolls seam side down in rows of 10 over syrup mixture in pan. Bake for 20 to 30 minutes or until deep golden brown. Cool 3 minutes. Turn onto serving plate or waxed paper.
Cook flour, sugar, egg and pineapple juice until thick. Add butter; cool. Fold in Cool Whip. Pour over jello.
Place skinned chicken in a large pan. Add water and cook a few minutes. Add rice and cover; cook on low for 2 to 3 minutes. Add chopped onions and peppers. Cook a few minutes; then add chopped tomatoes and spices. I use salt, pepper, minced garlic and soul food spices. A great, quick, one-pot meal. A good way to make use of your extra peppers and tomatoes. You may need to add a little water.
Put all above in crock-pot on low; let cook for 10 to 12 hours.
Melt butter and 3/4 cup brown sugar. Add applesauce and heat thoroughly. Place fruit into baking dish and spread butter mixture over fruit. Sprinkle with 3 tablespoons brown sugar and chopped pecans. Bake 1 hour at 300°. Serves 15.
Start layering with 1 tortilla, topped with beans, then tortilla, meat mixture, tortilla, onion and cheese, tortilla, olives and peppers, possibly cheese, tortilla, beans, tortilla, meat, etc. Cover with foil. Bake at 325° for 20 minutes. Cut in thin pie wedges and serve.
Peel, slice and core large cucumbers 1/2 to 3/4-inch thick (2 gallons cucumbers). Soak in lime water 24 hours (2 cups lime to 8 1/2 cups water). Drain and wash thoroughly. Cover with 1 cup white vinegar, alum, food coloring and enough water to cover. Simmer 2 hours; drain well.
Cut crusts off slices of bread. Butter each slice lightly. Spread with bacon cheese spread. Roll up and place close together on a cookie sheet. Drizzle with melted butter and broil.
Combine carrots, apples and raisins in bowl. Mix remaining ingredients. Spoon over carrot mixture and toss. Refrigerate until chilled. Makes 6 servings. Counts as 1 vegetable and 1 fruit.
Mix well, except for broccoli. Pour in casserole and top with frozen broccoli that is cooked and drained. Bake at 325° to 350° for 45 minutes.
Melt butter. Add buttermilk, flour, coconut, sugar, peaches and vanilla. Beat eggs and mix everything together. Pour into pie shells. Bake 1 hour. Makes 2 pies.
Melt butter in saucepan and add rice. Stir rice to coat with butter (do not brown). Add water, cinnamon, salt and turmeric. Bring rice mixture to boil; cover and reduce heat to low. Cook for 20 to 25 minutes or until liquid is absorbed and rice is tender. Discard cinnamon. Stir in raisins and heat for 1 more minute.
Cream together shortening and sugar until very creamy, about 15 minutes. Add eggs, one at a time; beating well after each egg. Add vanilla and almond and mix well. Alternate flour and milk, beating well after each addition. Fold in half of the cherries. Pour into a well-greased and floured tube pan. Place in a cold oven; set temperature at 275° and bake for 2 hours and 10 minutes. Cool thoroughly and frost.
Drain pineapple well; reserve 1 teaspoon juice. In a small bowl, mix the reserved juice, salad dressing and mustard. Stir together drained pineapple, tuna and celery in separate bowl; add salad dressing mix and mix well. Arrange the toasted English muffins in an 8 x 8 x 2-inch baking dish. Top each muffin half with equal amounts of tuna mixture. Cut the cheese slices in half diagonally and place 1 triangle of cheese on each muffin half. Microwave, uncovered, on High (100% power) for 1 to 2 minutes or until cheese is melted, rotating the dish a half-turn once during cooking time. Makes 4 servings.
Mix cream cheese, sugar and vanilla at medium speed with mixer. Add eggs; mix well. Stir in chocolate and coffee. Pour into crust. Bake at 350° for 40 minutes or until center is almost set; cool. Refrigerate 3 hours or overnight. Top with fresh fruit. Makes 8 servings.
Scald milk; pour over sugar, salt and shortening in large bowl. Stir well; allow to cool until lukewarm. Crumble yeast into lukewarm water. Allow to stand 10 minutes. Add yeast to lukewarm milk. Add 3 1/2 cups sifted flour. Beat until batter is smooth. Gradually add remaining 3 cups flour. Stir until all flour is added. Brush top of mixture lightly with melted shortening. Cover and set in warm place. Allow dough to rise until double in bulk (about 1 hour). Place dough on lightly floured bread board and shape into a round ball. Allow to stand 10 minutes or until double in bulk. Pinch off individual rolls and place in pan. Bake 18 to 20 minutes in a moderate oven (375°).
Take your favorite potato salad recipe and substitute steamed cauliflower. It is different and delicious.
Mix jello, Kool-Aid, sugar and hot water and shake to mix. Add cold water and pour into ice tubs and freeze. Makes 20 nice textured circles and will not drip while being eaten.
Saute onions and green peppers in 3 tablespoons bacon grease. Combine rest of ingredients. Put in baking dish. Bake for 30 minutes at 350°. Top with cheese.
Preheat oven to 350°. In large bowl combine all ingredients except 1/2 c. cheese. Mix well. Turn into buttered 13 x 9-inch baking dish. Bake 55-60 min. or until potatoes are tender. Top with remaining cheese. Bake 3-5 min. or until cheese melts. Let stand 5 min.
Cook spinach and drain very well. Combine sour cream, mayonnaise and vegetable soup mix. Add spinach and blend well. Chill this mixture for a few hours. Cut out center of round pumpernickel loaf. Fill center with chilled dip. Cut up removed bread and arrange on tray, surrounding filled loaf. Further garnish tray with raw, sliced carrots for beautiful color and dipping.
Prebake pie shell 10 minutes at 375°. Mix together tuna (flaked), cheese and onions. Beat eggs; mix in mayonnaise and 1/2 cup milk. Pour over fish mixture that has been put in pie shell. Bake at 450° for 10 minutes, then finish baking at 350° for 30 to 40 minutes or until knife inserted in center comes out clean. Cool 10 minutes before cutting to serve. Cut in wedges. Serves 6 to 8.
Mix all ingredients (except butter and 1/2 of saltines) and pour into well-greased baking dish. Combine 1/2 saltines and butter (melted); sprinkle evenly over casserole of corn mixture. Bake uncovered about 40 minutes until nicely brown. When removed from oven, sprinkle lightly over top with paprika.
Early in day: Start heating oven to 350°. Grease well, then flour 10-inch heavy cast aluminum Bundt cake pan. In a large bowl, with electric mixer at medium speed, cream oil and sugar until well mixed, then beat in egg yolks, one at a time, beating well after each addition. Now beat in hot water. Sift together flour, baking powder, baking soda, salt, nutmeg, cinnamon and cloves; beat into egg mixture.
Prepare pudding according to directions on box, using skim milk. Blend in entire container of Cool Whip. In container of your choice (needs to be deep), begin layering pudding mixture and graham crackers alternately. (For best results, start with a layer of graham crackers on bottom.) Continue layers, leaving room for a layer of frosting on top.
Brown cubed steaks. Mix sausage, onion and cheese. Spread mixture over each steak. Roll each steak and secure with string. Place in a baking dish sprayed with Pam. Bake at 350° for 1 hour. Before baking, pour spaghetti sauce over steak rolls. Serve with spaghetti noodles.
Cream shortening; gradually add sugar, beating well. Beat egg yolks. Add to creamed mixture and beat well. Combine flour, cocoa, soda and salt. Add to creamed mixture alternating with buttermilk, beginning and ending with flour mixture. Stir in coffee and vanilla. Beat egg whites (at room temperature) until stiff peaks form, then gently fold into batter. Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350° for 23 to 25 minutes or until wooden pick inserted in center comes out dry. Cool in pans for 10 minutes. Remove layers from pans and cool completely. Frost with Creamy Mocha Frosting.
Mix all ingredients. Mix bread crumbs and melted butter; sprinkle over rest of ingredients. Bake in a buttered dish for 30 minutes at 350°.
Cook the potatoes in boiling salted water. Drain well. Mash until smooth. Add cream cheese, sour cream, onion salt, salt, pepper and oleo. Beat until smooth and fluffy. Place in refrigerator. Cool and cover. Can store 2 weeks.
Melt butter. Add graham crackers and blend together. Press in bottom of 9 x 13 pan.
Sift first 4 ingredients all together. Blend butter with pastry cutter or fork into dry ingredients until fine particles. Add rest of ingredients. Blend well. Chill overnight or for a few hours. Roll out dough 1/8-inch thick to 1/4-inch thick. Bake on 400° for 5 to 8 minutes. I use any powdered sugar frosting.
Mix oil, vinegar, sugar, salt and pepper together and pour over first 6 ingredients mixed together.
Dissolve jello and sugar in 2 cups boiling water. Add 1 1/2 cups cold water or pineapple juice and water. Let set slightly. Fold in remaining ingredients.
Combine sugar, butter and milk in large saucepan and bring to boil over low heat. Simmer 3 minutes, stirring frequently. Remove from heat and whisk in cocoa, oatmeal, 1 cup nuts and vanilla. Chill for 1 hour. Shape into balls and roll in remaining nuts. Refrigerate in covered container.
Mix beef, bread crumbs, egg and salt. Shape into balls. Broil until brown, turn once. Drain grease. In separate pan, cook onion and green pepper in butter until tender. Stir in remaining ingredients. Pour over meatballs and cover. Bake at 350° for 20 minutes.
Mix flour, salt, pepper and paprika. Roll steak in seasoned flour. Brown onions slightly in melted shortening. Remove onions. Sear meat on both sides without browning and put in greased casserole. Place onions, rice and tomatoes on top of meat. Add remainder of flour mixture to shortening in skillet and blend until smooth. Add water to mixture, stirring until smooth. Strain over meat in casserole. Cook, covered, in 350° oven for 1 1/2 hours.
Combine flour, oats, brown sugar and nuts. Stir in melted butter. Spread in a thin layer over a cookie sheet and bake at 350° for 20 minutes or until brown. Cool and then crumble. Put half of the crumbs in a 13 x 9-inch pan. Spoon caramel topping over crumbs. Slice softened ice cream over topping. Top with remaining crumbs and freeze. Cut into squares to serve. Yields 12 to 15 servings.
Saute vegetables in butter until tender. Dissolve bouillon cubes in water. Combine everything in a large bowl. Add a little water, if necessary, to give mixture a soupy consistency. Bake in a greased pan at 350° for 1 hour uncovered.
Cook pepper and onions in butter until tender. Stir in next 3 ingredients. Stir in milk. Cook and stir until bubbly. Remove from heat. Stir in 3/4 of the cheese and the remaining ingredients. Turn into a well-greased 8 x 8 x 2-inch baking dish. Bake at 350° for 30 minutes or until set. Top with remaining cheese. Let stand for 5 minutes. Cut into squares.
Cook until wilted, then add 3 tablespoons flour. Cook until golden. Add 1 can chicken broth and 1 can of either cream of mushroom or cream of celery soup. Add 3 cans water (depending on preference of thick or thin soup), the 2 cans of artichoke hearts and fresh artichokes. Cook about 1 hour. Season to taste with salt and pepper. Add oysters with juice during the last 5 or 10 minutes of cooking.
Brown hamburger. Mix with browned onion and celery. Add mustard, Worcestershire sauce, catsup, soup and water; mix well. Add salt and pepper to taste. Simmer 1 hour. Serve on hamburger buns.
Mix dressings and seasonings in a large bowl. Add remaining ingredients; mix. Refrigerate.
Wrap chicken in bacon. Line pan with dried beef. Place chicken on top of beef. Mix sour cream and soup together. Pour over chicken. Bake at 300° for 3 hours, uncovered.
Put all ingredients together in a blender long enough to grind all. Marinate meat for approximately 4 hours before broiling.
Layer chicken in a greased baking dish. Place next 3 ingredients layered on chicken. Mix bouillon cubes with hot water and pour over chicken. Bake in 350° oven, covered, for 1 1/2 hours.
Mix butter, brown sugar, sugar, eggs and vanilla. Set aside. Combine cocoa, flour, salt and baking soda. Stir together, slowly adding chocolate chips and Cocoa Krispies.
Cook rice accordingly (omit all butter); set aside. Put warm chicken in medium bowl, pour over broth and lemon juice, sprinkle with salt and pepper. In large bowl, mix together pickled pepper and celery. Add green onions and rice, stirring softly. Add chicken with juice and broth. Finally add nuts and green peas; mix well. Cover and refrigerate until chilled. Serve on dark green lettuce leaves. Serves 6.
In large bowl, stir flour, oats, baking powder, cinnamon, salt, ginger, mace, soda and cloves.
Melt butter and peanut butter together; set aside to cool. Beat in sugar until smooth. Add flour, eggs and vanilla until thoroughly blended. Bake in 13 x 9-inch baking pan at 350° for 15 to 20 minutes.
Cook limas in water to cover and cook until beans test tender. Drain off almost all of the water and add salt, sugar, butter, margarine and half and half. Reheat to cooking stage and stir in flour thickening using amount needed for desired thickness. Add the sugar and salt after the beans are cooked to the tender stage or they tend to be tough.
Cut large shrimp in half. Melt butter, blend in flour and salt. Add milk gradually and cook until thick and smooth. Heat. Serve in potty shelves, toast cups or on toast. Yield: 6 servings.
Cook vermicelli; drain. Brown sausage, onion and pepperoni; drain. Mix vermicelli and margarine and put in a 9 x 13-inch baking dish. Cover with 1/2 of the sauce, 1/2 meat mixture and 1/2 cheese. Pour mushrooms over this and add the spices evenly. Layer again with sauce, meat and cheese. Bake at 350° for 35 minutes.
Mix sugar and Rice Krispies together well. Melt peanut butter and oleo together and pour over sugar and Krispies. Mix real well. Press into a greased 13 x 9-inch pan and chill. Melt morsels and paraffin together. Cut candy into small pieces and use toothpicks to dip into morsels and paraffin. Place on buttered wax paper until cool. Store in airtight container.
Place apples in the bottom of a 9 x 13-inch Pyrex dish and pour 1/2 cup of water over apples. Sprinkle apples with cinnamon (you may wish to add a little sugar to apples if they are sour). Mix together 1 cup sugar, 3/4 cup flour and butter. Blend until crumbly. Add pecans and spread over apples. Bake at 350° for 35 to 45 minutes or until top is brown. Serve warm, plain or with ice cream.
Cook sausage little more than half way. Put a little water in another pot and add tomatoes; fill can with water and add. Add bones to flavor. Chop onions, pepper and garlic and add to sauce with diced potatoes and peas. Put over medium heat and add sugar. Cut sausage to bite-size pieces and add to sauce. Simmer for 1 1/2 hours and serve.
In a large pot cook hamburger with water until done. Stir often. Add the rest of ingredients. Simmer, stirring often.
In a large kettle, combine sugar, baking soda, buttermilk and salt. (If using candy thermometer, set in place). Cook over high heat for 5 minutes or 210°, being sure to stir frequently and to scrape bottoms and sides. Add butter and pecans.
Remove head and tail. Reserve, if you wish, for garnishing serving platter. Place fish in a fish poacher or other deep baking pan. Cover with water; remove fish. Measure water in pan, then add bouillon and 1/8 cup vinegar for each quart of water in pan. Add peppercorns and dill. Bring to boil. Add fish back to pan. Cover; barely simmer until tender and flaky (should be less than 1 hour). Arrange on platter of lettuce and replace head and tail. Garnish as you wish. Serve with your favorite fish sauce, such as dill sauce or a mustard sauce with chopped capers. Try sour cream with mayo and white wine, seasoned with dill, pepper, garlic, etc. Experiment!
Arrange chicken in lightly buttered 13 x 9-inch baking dish. Top chicken with cheese slices; combine soup and wine and spoon over chicken. Sprinkle with stuffing mix. Drizzle with melted margarine. Bake at 350° for 45 to 55 minutes. Serve with plain rice or rice to which you add mushrooms or water chestnuts.
Mix margarine and sugar well. Add eggs and mix. Add flour, baking powder and salt. Mix, adding chips and nuts last. Spread in two 8 x 8 x 2-inch pans, greased and floured. Bake 30 minuets at 350°. Do not overcook!
Mix cream cheese, cream and powdered sugar and spread on bottom of pie crust. Reserve 20 large berries. Heat remaining berries over low heat. When the berries start to boil, add sugar and cornstarch and cook until clear. Cool. Pour over the cream cheese mixture and refrigerate. Use the 20 large berries to decorate top of pie. Serve with whipped topping.
Drain broccoli in colander overnight. Spread in a 9 x 12-inch pan. Beat the mushroom soup until creamy and smooth. Spread over broccoli, then spread cheese over top. Then sprinkle with bacon bits or onion rings. You can also use 1 cup Bisquick; mix with 1/2 stick butter until it forms crumbs. Bake at 350° for 45 minutes.
Mix flour, sugar, salt and baking powder together. Put in the middle of the dry ingredients, the oil, egg yolks, water, flavoring, etc. Beat until smooth. Measure egg whites and cream of	tartar in bowl and beat until very stiff. Fold batter into whites of	eggs. Fold in nuts last. Pour into tube pan. Bake 50 to 55 minutes at 325°. Turn upside down to cool.
Mix butter, sugar, egg yolks, vanilla, and Cool Whip well. Tear up angel food cake in small pieces. Crush Butterfinger bars into small pieces. Make cake by layering angel food cake pieces, then Cool Whip mixture, and then Butterfinger pieces. Repeat steps for next layer.
Brown beef/turkey with onion until crumbly; drain any fat. Add garlic salt, tomato sauce and olives, stirring well; set aside. In a medium bowl, mix sour cream, cottage cheese and chiles; set aside. Grate the cheese; set aside. Reserve 6 to 8 whole tortilla chips for garnish and coarsely crush the remainder in the bag. Layer in a buttered large casserole dish: 1/2 of the crushed chips, 1/2 meat mixture, 1/2 sour cream mix and 1/2 grated cheese. Repeat these layers, ending with the grated cheese and whole tortilla chips for garnish. Bake, uncovered, at 350° for 30 to 40 minutes. Serves 6 to 8. Absolutely yummy!
Boil 5 minutes sugar, evaporated milk and margarine. Pour over chocolate chips, Hershey bar, marshmallows and nuts. Mix until creamy. Pour into greased pan or cookie sheet.