HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sprinkle gelatin over milk in a saucepan and let stand for 1 minute. Cook over low heat, stirring constantly, until gelatin dissolves. Remove from heat. Add sugar and salt, stirring until sugar dissolves. Stir in yogurt, vanilla and peaches. Cover and chill. Pour mixture into can of a 4-quart freezer. Freeze according to freezer instructions.
Cream together sugar, eggs, margarine and mashed bananas. Add baking soda, flour, salt, milk, baking powder and vanilla. Mix well. Pour into loaf pans and bake at 350° for 45 minutes or until done.
Combine all ingredients. Line pan with aluminum foil. Spoon 1 teaspoon at a time on foil and place each spoonful 3-inches apart. Bake at 375° for 5 minutes. Cool just enough to handle them. Remove from pan by lifting foil and pulling cookie from foil.
Mix together and bake at 350° for 10 to 12 minutes. The butter makes them crispy like Grandma Hofen made.
Place beef in a Dutch oven. Combine all ingredients. Pour over beef. Cook until beef will shred with a fork. Serve.
Put butter in cold heavy skillet. Melt slowly; add eggs, sugar, salt and dates. Cook slow, stirring constantly and mashing dates, for 15 minutes, until very thick. Pour over the Rice Krispies and mix well. Cool; form into small balls. Makes 35.
Mix all ingredients (not frothy) and pour into uncooked pie crust. Bake 1 hour at 350°. Cool before cutting. Freezes nicely!
In pretty bowl, alternate layers of cherry pie filling, sliced bananas, marshmallows and coconut, saving some cherry pie filling to drizzle over top.
Combine all ingredients thoroughly and roll into 1-inch balls. Bake on a Pam-sprayed cookie sheet at 400° for 15 to 18 minutes. These may be frozen. Makes about 50 balls.
Use same size cans of fruit cocktail, pineapple chunks and Mandarin oranges. Drain well. Add same size can of coconut. Also, same amount of miniature marshmallows and nuts. Add sour cream to mix. This will last several days in the refrigerator.
Brown meat; drain. Add remaining ingredients. Simmer for 10 minutes or a little longer.
Grease 13 X 9 pan. Combine cake mix (less 1 c.) with 1/2 c. melted butter and 1 egg, press into pan. Combine pumpkin, spices, brown sugar, 2 eggs, milk, 1/4 c. melted butter. Beat until smooth. Pour over crust. Mix reserved cake mix with 1/4 c. sugar and cinnamon. Sprinkle over all. Bake at 350° for 45 to 50 minutes.
Mix first 8 ingredients and cook for 30 minutes to 1 hour slowly. Cool completely. Add 1/4 cup sugar and cornstarch. Cook 15 to 30 minutes. For hot sauce, add 1/2 tablespoon red pepper. Makes 1/2 gallon.
Mix all ingredients together and store in glass jar or plastic container. Use 2 teaspoons in cup of hot water.
Preheat oven to 350 degrees. Fit 16 muffin cups with paper liners or grease each cup well. Set aside. Combine the melted butter, eggs, molasses, pumpkin puree and orange juice in a bowl. Mix until well blended. Combine the flour and whole wheat flour in a large bowl. Add sugar, salt, baking soda, baking powder, cloves and cinnamon. Stir with a whisk to combine. Gradually stir the liquid ingredients into the flour mixture, mixing until just combined. Fold in the walnuts and cranberries. Spoon the batter into the muffin cups. Bake for about 30 minutes or until completely cooked through. Serve warm with unsalted butter. Freezes well after being completely cooled.
Beat egg whites and add 1/2 cup sugar. Set aside. Put Crisco and sugar together and cream. Add slightly beaten egg yolks. Add flavorings. Sift flour before measuring. Add salt and soda and sift again. Add milk alternately with flour, then fold in beaten egg whites. Bake in a tube pan at 350° for 1 hour or until done.
Combine all ingredients in top of a double boiler. Place over boiling water and beat 4 to 7 minutes or until peaks form. Remove from water and add flavoring, as desired.
Soak beans according to package directions overnight or "quick soak." Drain and rinse. Combine the beans in a heavy pot with the black olives and the crushed tomatoes, including any liquid that they come packed in. Add water to the level of the beans, but not to cover.
Thaw potatoes well. In pan, melt oleo, add soup, sour cream, cheese, salt and pepper. Mix with potatoes and pour into 9 x 13-inch pan (or large casserole). Do not cover. Bake at 420° for 45 minutes or 350° for 1 hour.
Melt stick of butter in pan. Mix sugar, flour and milk; stir in baking powder. Pour over butter. Do not stir. Pour 1 quart of peaches over top of this. Bake at 350° for 30 minutes.
Beat eggs in mixing bowl. Break bread into small pieces. Mix mustard in a little milk so it blends well. Crumble the fried sausage. Mix in all ingredients and put into 1 1/2-quart baking dish. Bake at 350° for 45 minutes. Serves 5 or 6.
Cook ground beef and onion in frying pan until beef is brown; drain. In large boiler, combine beef, onion and peeled and diced potatoes; boil for 20 minutes. Add remaining ingredients and boil for 20 minutes. Enjoy with cornbread on a cool rainy day.
Pour into 2 regular or 4 small loaf pans which have been greased and sugared (spray with Pam and sprinkle with sugar). Bake about 40 minutes at 350°. Test for doneness. Cool 10 minutes before removing from pan. Wrap well and store in refrigerator. You can add nuts, dates, raisins, bananas or almost anything you like.
Cook yams in boiling salted water; peel and cut in halves lengthwise. Place pieces in greased baking dish. Cook honey, sugar, butter or margarine and hot water together for 5 minutes. Pour syrup over yams and bake in a moderately hot oven (375°) about 20 minutes or until browned. Makes 6 servings.
Bake potatoes until cooked. Let cool. Cut open. Scoop out potatoes. Mix with milk, cheese, butter and bacon pieces until fluffy. Re-fill hollowed out skins and re-bake until slightly brown.
Heat oven to 400°. In a 9 x 13-inch baking dish, melt margarine; set aside. Blend eggs, water, soy sauce and pepper in a shallow dish. Dip each chicken breast into flour, then egg mixture. Sprinkle with sesame seed and place in baking dish. Bake at 400° for 40 to 50 minutes or until golden brown and tender. Serves 6.
Rub flour and seasonings into roast. Place roast, fat side up, in a shallow roasting pan (no water).	Roast, uncovered, at 325° until meat thermometer registers 185°. Allow 35 to 40 minutes per pound.	About one hour before end of roasting time, mix applesauce, sugar and spices and spread over roast. Return to oven until done.
Put in bottom of jars: 1/8 teaspoon alum, 2 or 3 small pieces of garlic and dill or dill seed. Wash cucumbers and place in jars. Mix vinegar, water, turmeric and salt. Pour this over cucumbers and seal.
Combine water and milk in a heavy saucepan. Bring to boil. Remove from heat. Stir in potato flakes. Add cream cheese and remaining ingredients, stirring until blended. Cover potatoes and keep warm.
Wash peppers; remove tops and seeds. Place upright in 2-quart micro-proof casserole on High (maximum power) for 2 minutes. Drain water. Let peppers stand while preparing filling.
Cream together sugar, oil and vanilla. Add eggs and beat well. Add zucchini. Sift flour, baking soda, baking powder, salt, cinnamon and nutmeg; add to mixture and mix well. Fold in nuts. Bake in greased and floured pans at 350° until done, approximately 1 hour, depending on size pans.
In a 2-quart greased casserole, combine hamburger, tomato sauce, salt, pepper, macaroni, water and cheese. Sprinkle some cheese on top and bake, uncovered, in 350° oven for 25 to 30 minutes.
Combine pinto beans, onions, garlic, water and tomato sauce. Bring to boil. Simmer 1 1/2 hours. Add lentils. Simmer 1 1/2 hours. Add remaining ingredients. Simmer 1/2 hour. Add water as needed.
Take chicken and pound each piece. Then place on grill, grill almost done and cut. Grill on low, then pour 1 tablespoon A.1. sauce on each piece of chicken. Then place mushrooms on top of sauce and put cheese on top of that. Cut off grill, close top, let cheese melt and then serve.
Grease 12 x 12-inch square pan. Melt butter; add to crumbs and press in bottom of pan. Sprinkle chocolate chips, coconut and pecans over this. Pour Eagle Brand milk over all. Bake in 350° for about 30 minutes. Cool and cut into squares.
Cream the butter or margarine. Add sugar slowly and beat until light. Beat in eggs; sift the flour, salt, soda and baking powder. Add to creamed mixture alternating with milk, beginning and ending with dry ingredients. Stir in apples, nuts and vanilla. Bake at 350° for 30 to 40 minutes.
Heat oven to 350°. Grease and flour oblong pan, 2 round layer pans or Bundt pan. Beat all ingredients in large mixer bowl on low speed, 30 seconds. Beat on high speed 3 minutes. Pour into pans. Bake oblong 60 to 65 minutes or layers 50 to 55 minutes.
Separate eggs and beat. Combine egg yellows, oil, corn, pimentos, jalapenos and corn bread mix. Pour into casserole. Bake at 325° for 45 to 50 minutes. Sprinkle grated cheese over casserole for the last 3 minutes.
Chop onions and brown in butter. Add tomatoes and 3 cups water and bring to a boil. Add rice and 1 1/2 teaspoons salt and paprika. Boil until rice is soft. Insert knife at the stem of each pepper; remove the top, seed and core. Parboil the peppers about 6 minutes. Mix hamburg and 1 teaspoon salt and add enough of the rice mixture to fill the peppers. Replace tops. Pour remainder of the rice into a buttered baking dish. Add 1/2 teaspoon salt and 1 cup of water. Set the peppers in the rice and dot with butter. Bake in a moderate oven for about 30 minutes or until done. Add more water if necessary.
In large bowl, combine Eagle Brand milk and water. Add pudding mix and beat well and chill that for 5 minutes. Fold in whipped cream, then the bananas. Line sides and bottom of 3 1/2-quart bowl with cake slices. Spoon pudding mixture into prepared bowl. Cover and chill. Garnish with banana slices. Makes 10 to 12 servings.
Dissolve 1 package of yeast in 2 cups warm milk. Add oil, sugar, egg and flour. Beat until batter is smooth. Spoon into greased muffin tins, 3/4 full. Place in warm place. Let rise about 30 to 45 minutes. Bake in 325° oven until done. Remove. Brush tops with butter.
Wrap 1/2 ounce of ham or turkey around each pineapple spear. Fasten with toothpicks. Combine catsup, grape spread, mustard and pineapple juice. Spoon 1 tablespoon of sauce over each pineapple spear. Place on cookie sheet and bake at 350° for 3 to 4 minutes. Use any remaining sauce for dripping. Yield: 10 roll-ups. Serving size: 2 roll-ups.
Blend together eggs, oil, sugar, vanilla, cinnamon, salt and zucchini. Sift flour and add to mixture and stir in nuts. Bake at 350° for 60 minutes in a sprayed baking dish. Makes 2 loaves.
In blender, combine hot water and Jell-O. Add lemon juice and cottage cheese; blend well. Remove from blender and place in bowl. Add Cool Whip and beat at low speed. Place in pie plate and refrigerate for at least 3 hours. Garnish with kiwi or any fruit in season.
Brown beef and pork lightly. Add celery and onions. Stir and brown, add other ingredients. Cover and cook slowly, stirring occasionally, for about 1 hour.
Mix together sugar, oil and eggs. Mix together flour, baking soda, baking powder, cinnamon and salt. Add carrots and walnuts to mixture. Pour into greased and floured pan. Bake at 350° for 45 to 50 minutes.
Drain asparagus tips; place in casserole dish. Put mushroom soup (as it comes from can ) on tips. Sprinkle lightly with cracker crumbs. Put dabs of butter on cracker crumbs. Cover mixture with cheese. Cook in moderate oven about 15 minutes or until heated through and through. Serve from casserole. Makes 6 servings.
Mix all ingredients well in blender. Coat 6-inch cast iron skillet with 2 tablespoons melted margarine (may use a nonstick frypan with handle covered with foil). Pour egg mixture into pan. Bake at 425° for 25 minutes. Cut in wedges. Serve hot sprinkled with confectioners sugar or with maple syrup. Serves 2 to 3.
Melt butter and oil in large pot. Add onions, celery and carrots. Saute until soft. Add broccoli, cauliflower, tomatoes and juice and vegetable broth. Simmer until cauliflower is cooked. Add zucchini, cook until barely soft. Add noodles, cook 10 more minutes. Serve hot topped with Parmesan cheese or sour cream. Makes 6 servings.
In a plastic bag mix together dry ingredients. Dip chicken pieces in butter or orange juice. Drop chicken 2 to 3 pieces at a time into dry ingredients. Shake to coat. Place on a foil lined baking dish. Bake at 375° for 1 hour or until brown.
Cook noodles in boiling salted water until tender. Drain and rinse. Cook meat in butter until done. Add salt, pepper, garlic and tomato sauce. Simmer about 5 minutes. Combine cottage cheese, sour cream, onions and noodles. Alternate layers of noodles and meat sauce in a shallow 2-quart casserole. Top with grated cheese. Bake in a 350° oven for 30 minutes. Serves 6.
Mix ingredients together in the order given. Pour into a greased iron skillet. Bake at 425° about 30 minutes. More red cayenne pepper can be added if you want it hotter to your taste.
Stew chicken and remove from bones; cut in bite-size pieces. Cook spaghetti in salted water until tender. Chop the pepper, celery and onion; saute in margarine 5 minutes. Add mushroom soup and chicken broth; stir until smooth. Combine chicken, eggs and spaghetti in greased casserole. Pour soup mixture over chicken. Sprinkle cheese on top. Bake at 350° for 30 minutes.
Mix well. Put in pan. Cover with foil and bake for an hour at 425°. Remove foil for last 15 minutes to allow loaf to brown.
Dissolve gelatin in boiling water. Mix in applesauce and cinnamon. Pour into dessert dishes. Chill. Soft set in 30 minutes. Yields 5 servings, each under 50 calories. Ready in 30 minutes.
Butter English muffins on both sides and put in 9 x 13-inch metal pan. Fry sausage and drain. Pour over muffins. Mix eggs and sour cream. Beat well and pour over muffins and sausage. Put cheese and then chilies on top. Cover and refrigerate overnight. Bake at 325° for 1 hour in covered pan. Reheats well in microwave.
Combine in pot 2 cups sugar, 3 tablespoons cocoa, pinch of salt, 1/2 cup milk and 1/2 cup butter. Boil for one minute. Add 1/2 cup peanut butter, 3 cups oatmeal and 1 teaspoon of vanilla. Mix well. Add raisins at this point if wanted. Quickly drop spoonful on waxed paper and let cool.
Blend butter, sugar, flour and eggs. Mix lemon juice and buttermilk and add to mixture. Add pecans and coconut. Bake at 350° until it is firm in the middle. Makes 2 pies.
Fry sausage and drain. Add Cheez Whiz and peppers. Serve with tortilla chips.
Mix all dry ingredients together. Stir in warm milk (stir constantly) over low heat, until desired thickness. Serve over a hot buttered biscuit with a tall glass of milk.
Marinate chicken in soy sauce and cornstarch; let stand 20 minutes. Prepare vegetables according to package directions. Stir-fry chicken and onion 2 to 3 minutes or until chicken is white. Add prepared vegetables. Stir in cornstarch mixture; cook until thickened. Stir in cashews.
Combine first 7 ingredients and cook until meat is brown. Drain. Melt cheese; combine with cooked meat. Stir in sour cream. Can be served with chips.
Fill large container of a propane cooker halfway with water; add 1/4 cup Old Bay seasoning. Bring to a boil. Add potatoes; return to a boil and cook 10 minutes. Add sausage and corn; return to a boil and cook 10 minutes or until potatoes are tender. Add shrimp; cook 3 to 5 minutes or until shrimp turns pink. Remove with a slotted spoon onto a serving platter. Serve with cocktail sauce. Yields 12 servings. Great meal for a crowd, quick and easy!
Peel and slice carrots and cook until almost tender (but not completely done); drain. In skillet add butter, brown sugar, cinnamon and nutmeg. Melt and stir together. Add drained carrots and saute for 3 to 4 minutes, stirring constantly to keep from burning or sticking.
Melt butter over medium heat; add parsley, onion, dill, salt and broccoli. Cover; cook over medium heat 5 to 6 minutes until tender. Remove cover; add pimiento and croutons. Toss to cover and serve immediately. Serves 4 (1/2 cup) servings.
In a small saucepan, combine all ingredients. Cook and stir over medium heat until heated through. Serve with crispy chicken bites. Makes about 1 cup.
In a large bowl mix all ingredients. Turn mixture into pie shell. Bake at 375° for 50 to 55 minutes.
Crush pretzels (not too fine) and mix with melted butter and 3 tablespoons sugar. Pat into 13 x 9-inch pan. Bake at 400° for 8 to 10 minutes. Do not overbake; cool completely.
Mix margarine, flour and pecans. Pat into a 9 x 13-inch pan. Bake at 325° for 20 minutes. Let cool.
Cook and drain macaroni. Follow directions on box. Peel and dice cucumber, onion and hard-boiled eggs. Add mayonnaise, salt and pepper. Toss lightly. Chill and serve on crisp bed of lettuce.
Mix all well. Pour into graham cracker (9 or 10-inch) pie shell. Freeze overnight. Thaw 10 minutes.
Mix everything together. Pour into ovenproof dish. Bake 30 minutes or until brown and bubbly on top. Serve with garlic rounds or bagel chips.
Combine crushed crackers and melted butter. Pat firmly against the bottom and sides of a deep 9-inch pan. Blend cream cheese in a mixing bowl until soft and creamy. Add sour cream and mix well. Beat eggs and add sugar and vanilla. Stir well and add to cream cheese mixture. Blend and pour into cracker crust. Bake for 30 minutes at 375°. Remove from oven and cool.
Melt butter or margarine in heavy saucepan over medium heat. Add onion and cook until clear. Add flour and blend to make a smooth paste. Add milk, salt and red pepper. Stir and cook until thick and smooth. Stir in cheese, eggs and remaining tablespoon margarine. Continue to cook, stirring, until mixture almost reaches boiling point, but do not let it boil. Remove from heat. Fry bacon crisp (and crumble if desired). To assemble, toast eight slices of bread, cut four in half diagonally. On four oven-proof plates, arrange toast. Lay sliced chicken or turkey over toast. Cover with sauce, then add bacon. Sprinkle with Parmesan cheese and paprika (optional). Place under broiler until sauce begins to bubble. Serve at once. Makes 4 servings.
Sift the flour and spices together in small bowl, then blend Crisco, sugar and eggs in a big bowl. Blend flour into persimmons, dates, nuts and raisins. Blend together all ingredients, adding baking soda	last. Bake at 375° for 15 minutes, then turn to 350° and bake for 45 minutes longer.
Saute shallots in oil or water until soft. Add cornstarch to milk and stir until dissolved. Pour over shallots, stirring constantly. Add spinach and nutmeg. Continue cooking over medium heat until thickened and heated through. Garnish with pine nuts before serving.
Wash peppers and cut into strips. Place peppers into pint jars. Mix spice, vinegar and sugar. Boil for 5 minutes. Pour over peppers. Seal. Put in water bath about 15 minutes. Makes about 10 pints.
Melt 1 stick margarine with cheese. Grease a 9 x 13-inch glass casserole dish and add vegetables. Pour cheese sauce over. Melt the other stick margarine and add crackers. Sprinkle this over the top and bake 1 hour at 350°.
Mix well all ingredients except cheese and barbecue sauce. Shape into a loaf pan. Bake at 350° about 1 1/2 hours. After baking 45 minutes, add 3 slices of cheese over top and pour 1 cup of barbecue sauce over the top.
Cream the butter with the white and brown sugar. Add eggs and vanilla, blending well. Stir in flour, oatmeal, salt, baking powder and soda. Then add chocolate chips, grated Hershey bar and nuts. Roll (or scoop with ice cream scoop) into balls (about the size of golf balls). Place 2-inches apart. Bake at 375° for 6 to 10 minutes. Makes about 112 cookies.
Place beans in large pot and rinse several times. Add sausage and ham; cook, covered, to a creamy consistency for about 3 to 4 hours. Add seasonings, onions and Ro-Tel tomatoes during last hour of cooking. Serve over rice. Serves 15.
Wash mushrooms and put into pot. Add vinegar and salt. Boil for 1 minute. Put other seasonings and oil in another dish. Drain mushrooms and put into oil; refrigerate.
Layer potatoes, salt, pepper, butter and onion over pork chops. Cover and bake 1 hour at 350°.
Bring to a rolling boil. Cool. Pour over vegetables; toss and chill. (This is better if you allow the vegetables to marinate overnight.)
Pre-boil sliced raw carrots for 15 minutes. Saute onion in butter; set aside. Prepare white sauce in the usual way. Layer carrots, which have been mixed with onion and white sauce, alternately with chunks of Velveeta. Sprinkle with buttered cracker or bread crumbs. Bake at 350° for 1 hour.
Saute onions and garlic in hot oil. When tender, add beef and brown. Then add all other ingredients. Simmer, covered, about 2 hours. Serves 8.
Combine all ingredients (except corn flakes) in large mixing bowl. Mix well. Spread in 9 x 13-inch baking dish. Sprinkle corn flakes on top. Bake at 350° for one hour or until brown.
Grate potatoes. Add beaten egg, salt and flour. Fry in lightly greased skillet on medium until golden. Makes 7 to 8 cakes.
Note: Feel free to substitute 6 cups of nay cut-up fruit for the plums and apples.
Preheat oven to 350°. Grease casserole dish with butter. Clean crabmeat and put in bowl. Mix in eggs, one at a time, then mayonnaise and onions; should be loose and creamy. Place mixture in buttered baking dish. Pour 1/2 melted butter on top. Arrange crushed saltines on top. Add shredded cheese as top layer. Pour melted butter on top. Place in oven and bake.
Brown onion in small amount of bacon drippings. Add hamburger meat and rest of seasonings and tomato sauce; mix well. Simmer 15 minutes, covered. Add beans. Pour into greased casserole dish. Cover with topping.
Place peas with 1 tablespoon of water in a microwave dish. Cover and cook on high for 4 minutes. Remove from oven; drain liquid. In a small cup, combine brown sugar, orange juice and margarine. Microwave on high for 30 seconds; drizzle over peas and serve. Yields 4 servings.
Mix first five ingredients together. Boil 3 1/2 to 4 minutes. Have oatmeal, cocoa and coconut mixed together and ready to add to cooked ingredients as soon as they finish boiling. Then drop mixture by teaspoonful on wax paper. Allow to set.
Mix all and top with bacon. Bake for 45 minutes to 1 hour.
Cream butter; add sugar gradually. Blend in salt, vanilla and flour. Mixture is stiff. Pinch off small piece of dough; shape in balls. Place on ungreased cookie sheet and bake at ???° for 12 minutes. Roll in powdered sugar while hot.
Dissolve lemon jello in hot water. Set aside and cool (do not refrigerate). Mix together cream cheese and sugar; add cooled jello and mix until smooth. Beat chilled evaporated milk until thick; add vanilla. Combine the 2 mixtures together and fold until smooth. Pour in crust and chill.
Mix ingredients and pour into greased bread pan. Bake at 350° for 30 to 40 minutes until golden brown.
Combine soda and hot water. Cream sugar and butter; then add beaten eggs. Add melted chocolate, then add milk and flour alternately. Beat. Then add soda/water mixture and vanilla. Bake 30 minutes at 375°. This is my great-grandma's recipe.
Brown pork chops and cook for 15 minutes, add a little bit of water and soup. Add potatoes and cook until tender.
Cook chicken patties until done in oven. Pour spaghetti sauce over patties and cover with cheese. Bake until cheese melts and sauce is bubbly.
In medium saucepan, combine brown sugar, cornstarch, cinnamon, salt, water and butter. Cook and stir over medium heat until boiling. Add sliced apples and cover and cook 5 minutes. Remove from heat and add lemon juice. Spread mixture in bottom of unbaked pie shell. Combine egg, pumpkin, sugar, salt, spice and evaporated milk. Mix well and carefully pour over apple mixture. Bake at 375° for 40 to 45 minutes. Cool and serve with whipped cream.
Boil opossum until tender. Bake sweet potatoes until tender. Place meat in a roasting pan, season with salt, pepper, garlic powder and thyme. Bake, covered, at 350° for 1 hour. Uncover and bake further until browned.