HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve gelatin in boiling water. Add cold water. Chill until slightly thickened. Set bowl of gelatin firmly in a bowl of ice; whip with rotary beater until very light and fluffy. Fold into whipped topping. Fold in marshmallows and pineapple. Pour into mold and chill until firm. Serves 12.
Mix egg whites, cream of tartar and sugar until peaks form, then set aside for later use. Beat egg yolks for 5 minutes. Blend in milk and vanilla and then add dry ingredients and mix at low speed until moistened. Beat for 2 minutes on medium speed. Pour yolk mixture over egg whites and carefully fold in by hand until evenly blended. Pour onto jelly roll pan that has been greased and lightly floured. Bake at 350° for 8 to 10 minutes. Roll up in clean dish towel that has been sprinkled with 10x sugar until cool.
Coat medium size nonstick skillet with cooking spray. Place over low heat until hot. Add ham; saute 3 minutes. Combine flour and next 3 ingredients in bowl. Add milk and stir until moist. Drop batter by heaping teaspoonfuls into a baking sheet, coating well with cooking spray. Bake at 400° for 22 minutes. Yields 4 dozen biscuits.
Cook noodles in salt water; drain. Brown meat. Add onions and celery. Cook 10 minutes. Put in buttered casserole dish in layers the noodles, peas, meat, tomato soup, water, cheese, salt and pepper. Bake at 350° for 1 hour.
For dressing, combine vinegar, sugar, salt, white pepper and salad oil. Combine vegetables and dressing. Cover and chill. Will keep for several days in refrigerator. Serves 4 to 6.
Heat crushed pineapple and add jello until dissolves. Chill about 45 minutes until slightly congealed, then add buttermilk and Cool Whip. Makes 9 x 13-inch Pyrex full.
Brown meat; spoon off excess fat. Add next 5 ingredients. Simmer, uncovered, for 30 minutes, stirring occasionally. Cook noodles as directed on box. Combine remaining ingredients, except Mozzarella cheese.
Mix apples, pineapple, nuts and coconut together. Mix sugar and cornstarch with pineapple juice from drained pineapple. Cook together until it comes to a boil. Let thicken. Pour over the apple mixture. Mix and stir in cheese. Delicious.
In a large mixing bowl, combine all the vegetables. In a small bowl, combine remaining ingredients, stirring until blended. Pour over cabbage mixture and toss to coat thoroughly. Healthy. Makes 4 servings with 106 calories per serving.
Drain and flake crabmeat. Mix everything together. Roll in cracker crumbs. Fry in deep fat.
Combine all ingredients and store in a sealable container or zip-lock plastic bag. This will keep for 2 months in the pantry; however, I personally store in the refrigerator because of the cheese; plus it will last longer. Mark the date on the container or bag with a sharpie pen. This recipe doubles and triples well.
Sprinkle chicken with 2 teaspoons salt. Place on platter, cover with wax paper and refrigerate 4 hours or overnight. Pour 1 inch oil into large, deep, heavy skillet. Add butter and heat over medium-high heat to 375°. Meanwhile, rinse chicken under cold water. Place flour, remaining salt and pepper in a paper bag. Add half the chicken. Shake to coat well. Shake off excess flour. Repeat with remaining chicken. Place chicken into hot shortening in skillet in single layer so as not to touch. Cook until evenly golden brown on both sides, turning once (about 15 minutes). Drain well on paper towels. Serve hot. Serves about 6.
Combine carrots, onions and green pepper. Mix rest of ingredients and pour over vegetables. Chill overnight.
Cream 1/3 of sugar with butter or margarine and salt in large bowl. Blend vanilla, 2 tablespoons milk and remaining sugar into mixture. Gradually stir remaining milk into frosting until desired spreading consistency is reached.
Roast bell and hot peppers over gas flame or in broiler. Peel, seed and slice thinly. Heat 2 tablespoons of oil in a large skillet over medium-low heat. Add the red onions and saute until tender (3 to 4 minutes). In a mixing bowl, combine Cheddar and Monterey Jack cheese. Heat 1 or more skillets over medium-high heat. Add 1/2 teaspoon oil in each pan to coat. Place a tortilla in each skillet and sprinkle liberally with grated cheeses. Arrange some of the peppers, onions, tomatoes or sardines, in any combination you choose, on top of the cheese. Sprinkle with cilantro, salt and pepper, then top with second tortilla. Cook for 2 minutes, then flip quesadilla, then cook the other side for 2 more minutes. Slide quesadilla onto a plate or rack. Repeat with remaining ingredients. Using a pair of kitchen scissors, cut quesadillas into eighths and serve with guacamole and chopped cilantro.
Stir together flour, baking powder, baking soda and 3/4 teaspoon salt. Set aside. Cream sugar and shortening until light. Add eggs, one at a time and then the milk, beating until smooth. Add flour mixture and bananas alternately, beating until smooth. Fold in the nuts. Pour batter into lightly greased loaf pan. Bake at 350° for 60 minutes.
Mix sugar, cocoa, flour, cornstarch, egg yolks and salt. Add enough milk to make a thick syrup. Add syrup to hot milk. Cook until thick. Take off heat and add margarine and vanilla. Cover and let cool. Pour into an 8 or 9-inch baked pie crust. Top with meringue, if desired.
Brown meat in oil in large frying pan over medium heat, stirring constantly. Add garlic, tomato paste, water, onion, bay leaves, parsley, salt and pepper; mix well and cover. Simmer 1 hour over low heat. Grease 12 x 8 x 2-inch baking dish. Cover bottom with 1/3 cooked noodles. Put on 1/3 cooked noodles, than 1/3 cooked sauce, then Mozzarella cheese and cottage cheese. Repeat in layers until used up. Bake at 375°, until Parmesan cheese on top melts, for 30 minutes.
Combine butter and flour in a saucepan over low heat; gradually add chicken broth and milk, stirring constantly until smooth and thickened. Stir in chicken, salt, pepper, mixed vegetables and peas. Mix well. Pour into a 13x9x2 inch baking dish. Roll pastry to 1/8 inch thickness on a lightly floured surface. Cut into strips 1-inch wide and arrange in lattice design over chicken mixture.
Combine pudding, cream cheese and milk. Spread on top of baked cake. Add in layers: pineapple, Cool Whip, chopped nuts and coconut.
Combine all ingredients. Place strips of meat 1/4 to 1/2 inch thick in marinade. Marinate overnight, turning if necessary. Lay marinated meat strips on oven rack. Cook for 6 to 8 hours at 150°. They get crisper the longer they bake. Store finished jerky in Ziploc bags. Jerky will keep up to 2 years.
Mix ingredients together. Place in 6 custard cups. Place in shallow pan with a little water in bottom. Bake at 350° for 40 minutes.
Bring margarine, peanut butter, water and oil to a boil. Cool sightly. Add remaining ingredients. Pour into well greased and floured jelly roll pan or deep cookie sheet. Bake 15 minutes at 375 degrees.
Spread in a large plate in the order given. Top with chopped green onions (approximately 1 bunch), black olives or green peppers. Serve with taco or tortilla chips.
Preheat the oven to 350°. Wash fish thoroughly and set aside. Cream the 1/3 cup of butter and save the rest for later. Add flour, salt and pepper. Stir in the lemon juice. Rub the fish, inside and out, with the mixture. Put the fish in a covered bowl and refrigerate for about 30 minutes.
Melt butter over medium heat and add red sauce. Fry chicken in Fry Daddy until brown and float (6 to 8 at a time). Place butter mixture into crock-pot, then add chicken. Plug in and they stay warm all during the party.
Add salt, pepper and margarine to macaroni. Put in baking dish. Cube Velveeta and stir into macaroni. Pour in milk on top of noodles. Put grated cheese on top. Bake at 375° for 45 minutes until milk is bubbly and cheese is browned.
Heat crushed pineapple and dry peach gelatin to dissolve; let cool. Fold in whipped topping and buttermilk. Pour into an 8-inch square dish to congeal. Cut into squares. Serve on lettuce leaf topped with mayonnaise.
Mix first 3 ingredients and spread in pan. Bake at 350° for 10 minutes.
Beat sugar, egg whites and cream of tartar until very thick and very fluffy. Keep covered with a damp towel at room temperature. When dry, this frosting is like a hard candy. Use to decorate cookies and to hold a gingerbread house together.
Butter a casserole dish. Cream the soup and blend in drained, cooked green beans. Place in dish. Bake 10 minutes at 400°. Cover with onions and bake for another 10 to 20 minutes.
Pull chicken from bones and place in baking dish. Combine soups and milk. Pour over chicken. Cover with dry dressing. Pour broth over this and dot with margarine. Bake at 350° for 45 minutes.
Beat shortening, sugar and eggs until light. Dissolve soda in	milk and add remaining ingredients. Drop on greased cookie sheet. Bake at 375° for 8 to 10 minutes.
Cut chicken into large pieces. Dredge with salt, pepper, curry powder, and flour. Fry minced onion and pork until golden brown. Add chicken. Brown slowly. Add water and bouillon cubes. Cover and simmer until chicken is tender. Remove chicken from mixture. Combine butter and flour. Add to chicken broth. Cook until smooth. Cover chicken with gravy. Garnish with sauteed almonds, and serve with rice.
Save a few noodles for the top. Combine all ingredients and bake at 350° for 1/2 hour or until celery is done.
Follow directions on pudding box. Add sugar and vanilla. Stir until it begins to thicken. Put cookies and bananas in a bowl. Pour pudding over the cookies and bananas. Put a plate on top of the bowl. Let stand for 5 to 10 minutes.
Preheat oven to 350°. Mix eggs, 1 cup sugar, milk, vanilla and butter in a large bowl. Tear bread into small pieces and spread in the bottom of a 9 x 12-inch baking dish. Sprinkle nuts and coconut over bread. Pour egg mixture over this and let set for 5 minutes for bread to absorb moisture. Sprinkle top with the cinnamon and sugar. Bake 30 to 40 minutes until firm at 350°. Serve warm with whipped topping.
Brown onions in bacon fat. Add vinegar and brown sugar; cook 20 minutes. Mix beans with liquid and bake 1 hour in 350° oven. Do not cover. Stir occasionally. Best made in advance, then reheat.
Combine dry ingredients; add milk, water and beaten egg yolks. Cook over hot water until thick. Add vanilla; cool. Pour into baked pie shell. Use egg whites for meringue or use a whipped topping.
Sift dry ingredients. Drop egg into shortening. Dump into flour mixtures; add milk and flavoring. Stir very well. Pour into small greased and floured cake tin. Bake in moderate oven, about 45 minutes, or bake in shallow tin. Frost. Mark into squares and place half an English walnut on each square before icing hardens.
Cut dates and marshmallows into small pieces. Pour orange juice over. Crush 2 packages of graham crackers fine and another pack not so fine. Mix with other mixture.
Combine sugar and shortening. Cream until smooth. Add eggs, one at a time. Beat until batter is light. Add mashed bananas. Sift dry ingredients together and add to batter. Stir until well blended. Add nuts. Bake in a greased loaf pan for 60 minutes at 350°.
Pack cucumbers, onion and green pepper in large jar. When sugar in mixture is dissolved, pour mixture over preceding (don't heat) cukes, etc. Refrigerate. Add cuke, onion and green pepper slices as needed.
Heat cranberry juice and sugar until sugar is melted. Add spices and 1 jar of water (same amount of juice) and orange juice. Slice lemons and squeeze into mixture. Heat until the house smells good. Serve with one cinnamon stick.
Heat until cheese melts. Mix well. Put in casserole dish and bake at 350° for 30 minutes.
Heat oven to 400°. Cook ground beef and garlic in 10-inch skillet over medium heat, stirring frequently, until ground beef is brown. Drain and stir in Italian seasoning and spaghetti sauce. Heat to boiling and remove from heat. Spread 1/4 cup beef mixture in saucepan, 8 x 8 x 2-inches or 9 x 9 x 2-inches. Top with 2 lasagna noodles. Spread 1/3 of the cottage cheese over beef noodles. Sprinkle with 1/3 of the Monterey Jack cheese on top. Repeat layers twice. Bake about 10 minutes or until hot and cheese is melted. Let stand 5 minutes before serving.
Heat oven to 375°. Pour apple pie filling into frozen pie crust. Combine remaining ingredients thoroughly and sprinkle over pie filling. Cook for 30 minutes. If you prefer, sprinkle additional cinnamon and nutmeg to taste over pie filling and mix together before adding topping.
Layer refried beans on platter. Mix taco seasoning mix and sour cream; add this to beans. Add rest of ingredients one at a time. Chill.
Mix sugar, shortening, eggs, milk and honey. Add dry ingredients. Chill dough. Roll pieces of dough in walnut size balls. Roll balls in granulated sugar. Makes 5 dozen.
Heat oven to 350°. Line with paper cups or grease bottoms and sides of 18 muffin cups. In large bowl, combine all-purpose flour, whole wheat flour, sugar, baking soda, cinnamon, salt and cloves. Add apples, carrots, coconut, raisins and nuts; mix well. Add oil, milk, vanilla and eggs. Stir just until moistened. Fill paper-lined muffin cups 3/4 full. Bake at 350° for 20 to 25 minutes, or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm. Yields 18 muffins. These freeze well.
Prepare pudding according to package directions using milk. Fold in 1 cup Cool Whip. In bottom of 2-quart round baking dish, layer wafers, sliced bananas and pudding. Continue to layer, ending with topping on top. Chill 3 hours. Makes 8 to 12 servings.
Combine flour, sugar, baking powder, soda and salt. Dissolve yeast in warm water. Stir in buttermilk and salad oil. Add to dry ingredients. Dough can be kept in refrigerator for at least 1 week. Take out as needed. Roll out; cut with biscuit cutter and bake at 375° until done.
Stir together the first 5 ingredients in saucepan. Cook, stirring constantly, over medium heat until thickened. Cool. Add berries, sliced vertically (quartered if very large). Pour into baked pie shell. Refrigerate.
Prepare noodle soup as directions on package instruct. When noodles are almost all the way cooked, crack eggs into soup and cover pan. Cook 1 to 2 minutes longer, low heat, or until egg is cooked. Serve garnished with scallion tops and crackers on the side. Serves 2.
Mix oil, sugar and eggs in a big bowl. Add vanilla. Mix dry ingredients; add to sugar mixture. Add apples and nuts. Pour into a greased 9 x 13-inch pan. Bake at 350° for 1 1/4 hours or until done.
While lasagna noodles cook, mix together remaining ingredients for filling. Spread 2 to 3 tablespoons on each cooked noodle and roll up end to end. Stand up in a 2-quart casserole, or an 8-inch square pan.
Gently beat way to cake aisle in favorite supermarket. Stand in line 10 minutes. Repeat first 3 steps. Yields 1 or more perfect cake every time.
You will need nonstick cooking spray and 6 pieces of 12 x 12-inch foil.
Boil hen in water seasoned with onion, celery, salt and pepper. Cut hen in bite sized pieces and reserve all stock. Chop onion and bell pepper. Combine soups and grated cheese. Just before putting casserole together, soak frozen tortillas in the stock until wilted.
Melt chocolate chips and butterscotch chips on low heat. Add peanut butter, marshmallows and peanuts. Mix and let cool. Spread in large pan and cut into squares.
Mix first 9 ingredients and pour into greased (butter or oleo) 9 x 13-inch pan. Spread 1 box yellow cake mix over top and pat down evenly. (Use dry mix.) Spread 1 cup chopped walnuts or pecans on top. Pour 1 cup melted margarine over all. Bake at 350° for 50 minutes or until done. Should set like pumpkin pie. Cut; turn over. Serve with ice cream.
Combine first 8 ingredients. Mix well. Cover and chill for 2 hours. Fold in pecans just before serving.
Smash tamales with fork (save juice). Add both corns together. Add chili powder. Grease dish. Pour mixture in dish and add smashed crackers. Add the 4 dots of oleo. Bake at 325° for 35 minutes. Enjoy!
Put cherries into buttered dish sprinkled with sugar and cinnamon. Mix together flour, sugar, milk, margarine and baking powder. Pour batter over cherries. Sprinkle with sugar and cinnamon. Bake at 375° for 30 to 35 minutes.
Mix flour, salt and pecans together. Mix butter or margarine, sugar and vanilla together. Combine mixtures. Roll into balls and flatten slightly. Place on cookie sheet sprayed lightly with Pam. Bake at 325° for 20 minutes. Roll in powdered sugar when cooled or shake, a few at time, in a clean bag.
Wash peppers. Cut in halves lengthwise and remove seeds and white membrane. Crumble beef into a 1 1/2-quart casserole; add onion. Cook, uncovered, on High for about 5 minutes, stirring once during cooking period. Cook until meat loses its red color. Stir in salt, pepper, rice and half the tomato sauce. Fill green pepper halves with mixture, mounding mixture on top. Place in a glass baking dish. Top each pepper with a dribble of remaining tomato sauce. Cook, covered, on High for 8 to 10 minutes or just until peppers are tender. Serves 4 to 6.
Spray casserole dish with Pam. Mix all ingredients well in a bowl. Bake at 350° covered about 1 hour. (Stir about half done to mix the cheese.)
For Each Serving: Cut up potato and 1/2 onion into small pieces. Cut carrot into sticks. Make a patty of 1/4 pound hamburger. Place all ingredients side by side on a piece of aluminum foil. Season with salt, pepper and 1 tablespoon cream of mushroom soup. Wrap foil; put packet in the embers. Cook for 10 to 20 minutes.
Mix jello and puddings with 3 cups water. Bring to a boil and cook for 10 minutes. Cool. Add oranges (I crush the oranges) and Cool Whip. Mix together and cool.
Dissolve sugar in cranberry juice cocktail. Add remaining fruit juices. Pour over ice cubes. Add ginger ale at serving time.
Wash fresh picked lettuce and drain well. Break or cut into pieces into bowl. Slice onions over top. Add salt and pepper. Fry about 6 slices bacon until crisp; remove from skillet. Pour hot grease over vegetables. Mix; stir until lettuce is wilted. Crumble cooked bacon over the lettuce. Serve immediately. Six tablespoons of vinegar can be added to hot grease.
Place meat on a large piece of heavy aluminum foil. Pour over chili sauce and sprinkle with onion soup. Top with sliced onions and fold up tight in foil. Bake at 350° for 4 hours. (Do not open until done.)
Thoroughly mix softened butter and sugar. Add eggs and mix well. Add sifted flour and salt; mix. Add corn and milk and mix well. Pour into slightly greased 1-quart baking dish at 375° for 45 minutes.
Melt margarine. Add flour and pecans. Spread in 9 x 12-inch pan. Bake 15 minutes at 350°. Cool.
Cut cheese up and pour milk over it. Put butter with milk and cheese. Cook in top of double boiler until it thickens. Drain all juice from pimentos and mash real fine. Pour cooked mixture over the pimento and add mayonnaise, salt and pepper. Mix well. Very good in stuffed celery.
In a large bowl, combine all ingredients. Chill several hours or overnight. Makes 5 or 6 servings. (One-half cup chopped pecans may be added, if desired.)
Skin hot dogs. Cut into bite-size pieces. Combine the remaining ingredients and pour over the hot dogs. Bake, covered, at 325° for 3 hours.
Brown hamburger meat in skillet; drain the liquid off the meat. Add Lipton stroganoff package, cream of mushroom soup and milk. Stir all ingredients and simmer until noodles are tender.
Stir milk into pudding mix and beat 1 minute. Set ice cream cones in a small glass to keep them from falling over. Spoon pudding into cones and top with whipped topping.
Generously grease 2 1/2-quart casserole or a 9 x 13-inch pan. Beat eggs, flour, milk, sugar, vanilla and salt until smooth. Stir in bread cubes. Pour bread mixture into pan (or casserole). Top evenly with cream cheese cubes and the blueberries. (May add 1/2 cup nuts, if desired.) Cover and refrigerate up to 24 hours. Heat oven to 400°. Uncover pan and bake 20 to 25 minutes (or until golden brown). Sprinkle with powdered sugar and/or serve with flavored syrups.
Sift flour with baking powder and salt; set aside. Cream butter. Add brown sugar gradually, creaming well. Blend in egg, vanilla and dry ingredients; mix well. Drop by rounded teaspoonful onto ungreased baking sheets. Bake at 350° for 10 to 12 minutes. Cool.
Combine sugar and cocoa. Add remaining ingredients and beat well with electric mixer for 2 to 3 minutes. Pour into pie shell and bake at 325° for 40 minutes. May be topped with ice cream or Cool Whip. Does not need refrigeration.
Combine first 5 ingredients in large bowl. Blend, then beat at medium speed for 2 minutes. Pour into greased and floured 13 x 9-inch pan. Bake at 350° for 40 to 45 minutes. Cool in pan for 15 minutes. Dissolve Jell-O as directed on package. Poke holes in cake with chopstick (about 1-inch apart). Pour dissolved Jell-O over cake. Chill 4 hours. Spread Cool Whip over top to serve.
Preheat oven to 350°. In bowl, combine flour, baking powder and salt; set aside. Over hot (not boiling) water, melt 1 cup mint chocolate chips, stirring until smooth.
Mix egg, garlic powder and Parmesan cheese. Toss with cooked spaghetti. Place in a large pie pan or dish making a pie shell. Combine sour cream, cream cheese, and 1/2 Cheddar cheese; place on top of spaghetti. Top with sauce and remaining cheese. Bake 40 minutes at 350°.
Mix all ingredients. Pour into casserole. Cook at 350° for 20 to 30 minutes. Serves 3 or 4.
Cut steak into 4 to 6 pieces. Slice 1 lemon and 1 onion and place into a baking pan on the bottom. Mix ketchup, Worcestershire sauce and 2 tablespoons of water. Pour half of mixture into pan. Salt and pepper steak if desired.
Mix together the following ingredients in a 9 x 9-inch pan: flour, sugar, cocoa, baking soda and salt. Make 3 wells in dry ingredients. Into Well #1, add 1/3 cup oil. Into Well #2, add 1 tablespoon vinegar. Into Well #3, add 1 teaspoon vanilla. Over all, pour 1 cup cold water. Mix thoroughly in pan. Bake at 350° for 30 minutes.
Wash potatoes; make a deep crisscross slash in each and fill with butter and a little chopped onion. Wrap in double thickness of heavy foil and place right on the coals for about 40 minutes. Open carefully to avoid steam.
Swish egg. Add mayonnaise and soup. Blend. Stir in cooked broccoli, chopped onion and cheese. Turn into baking dish. Top with bread crumbs, mixed nuts and 2 tablespoons butter. Top with paprika. Bake at 350° for 30 minutes.
Boil potatoes in skins whole until done. Fry bacon. Stir in onions; do not drain. Mix sugar, flour, bouillon, salt, pepper, vinegar and water. Add to bacon and onions. Stir until thickens slightly. Peel and slice potatoes. Add to sauce; toss lightly.
Soak soup mix in hot water for 30 minutes. Add worcestershire sauce, blend into cream cheese. Beat to make a smooth paste. Add milk. Beat well again. Serve with vegetables or crackers.
Peel and cut vegetables; place in crock-pot. Cut meat to fit pot. Combine other ingredients and pour over meat and vegetables. Cover and cook 10 to 12 hours on low; 5 to 6 hours on high. For more gravy, double water and spices.
Stir together mayonnaise, wine and seasonings. Pour dressing over chicken. Cover and refrigerate several hours or overnight. Drain, reserving dressing mixture.
In a 2-quart casserole, combine eggs, milk, sugar, vanilla and salt. Add rice and raisins. Mix well. Microwave on High, uncovered, just until thickened, 8 to 10 minutes. Sprinkle with cinnamon. Let stand 30 minutes without stirring. Serve warm or chilled with light cream.
Coat roast with flour. Heat shortening and brown roast on all sides. Place roast in Dutch oven or electric slow cooker. Sprinkle flour in hot shortening and stir. Brown for 2 minutes. Add water to thin gravy. Pour over roast. Douse roast with onion soup mix. Cover tightly and simmer or bake at low heat (250°) until tender, about 1 1/2 hours per pound of roast. Roast cooks best at low temperature.
Add potatoes to chicken broth. Beat egg with milk and salt and add enough flour for a stiff dough (like pie dough). Roll out and cut in	squares. Drop	in boiling chicken broth and cook until done, around	20 minutes. Make a little thickening and put in when finished.	Parsley may be added if you have some.