HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve gelatin in hot water; stir in cold water and lemon juice. Divide in half. Chill one-half until syrupy; keep other half at room temperature for later. Fold vegetables into syrupy gelatin; pour into 8-cup mold and chill until firm. Chill second half of gelatin until syrupy; fold in cottage cheese combined with grated onion and salt. Spoon over chilled layer in mold; chill until firm. Unmold onto platter; garnish with radish roses and water cress.
Whisk together mayonnaise, sugar and vinegar; set aside. Cut broccoli into florets and combine in a large bowl with cheese and bacon. Toss with mayonnaise dressing. Cover and chill overnight before serving. Makes about 6 servings.
Dissolve vanilla wafers in milk. Add remaining ingredients. Mix well and pack in container. Let set until next day.
Mix all ingredients. Stir in broth until real moist. Make into patties. Place on greased cookie sheet. Bake at 350° for 15 to 20 minutes. Turn over after 8 minutes if so desired.
Trim lamb and cut in 1-inch cubes. Thread onto bamboo skewers. Mix ingredients in a glass dish. Add lamb and turn to coat. Marinate for 1 hour, turning occasionally.
In a thick-bottomed kettle, bring water to a boil. Add rice and cook 1/2 hour, stirring constantly. Add raisins and cook another 15 minutes. Make a paste of the flour, cream and lemon juice. Add paste to the soup and bring to a boil. Remove from heat and add fruit juice. Serve as a dinner dessert.
Mix all together and pour into greased casserole. Top with more cheese, if desired. Bake at 350° for 30 minutes.
In a 9 x 13-inch pan, slice enough apples to cover bottom twice. Sprinkle sugar over apples and add water. Sprinkle cake mix evenly over apples and slice margarine over the cake mix. Bake at 350° until brown.
Bake the cake in two layers, according to directions. Cool and split each layer horizontally. On each layer spread Cool Whip, coconut and walnuts. On top layer, add chocolate chips to the toppings. Refrigerate and enjoy.
Bake cornbread; let cool, then crumble. Add the crumbled bacon, eggs, green pepper and onion. Put tomatoes in last. Add mayonnaise and stir. Chill until served. Better next day if some left over.
Cream butter and cream cheese; gradually add sugar. Beat until light and fluffy. Stir in vanilla.
Cream margarine and pour over peanut butter in big bowl. Add sugar and vanilla until mixture forms large ball. Roll into small balls. Melt chocolate and paraffin in double boiler. Using a toothpick, dip each ball into chocolate. Cool on wax paper. Refrigerate.
Chop corned beef in food processor and add the cream cheese and the rest of ingredients; mix well. Chill and serve with Ritz crackers.
You will need 1 (9 x 9-inch) mold or Bundt cake pan.
Preheat oven to 325°. Mix all ingredients together. Pour in a 10-inch spring-form pan. Cook 1 hour and 15 minutes. Turn off oven and leave in oven for 1 hour.
Mix well and store in an airtight container. Use 2 tablespoons of mix per cup of water.
Sift flour and salt into bowl and cut in shortening. Combine egg and 2 tablespoons water. Mix with flour mixture until moistened. Roll out 1/2 dough and pat in pan. Fill with apples. Combine sugar and cornstarch in pan. Blend in 1 cup water and cook until thickened. Stir constantly. Pour over apples and sprinkle with cinnamon. Place rolled dough over top, sealing edges. Cut slits for steam to escape. Bake at 450° for 10 minutes, then 350° for 20 to 30 minutes. Frost when nearly cool.
Preheat oven to 350°. Cream butter and sugar together until light and fluffy. Add eggs, one at a time, mixing well after each. Combine flour, soda and salt; set aside.
Crush chips and mix all together. Bake in casserole dish at 325° for 20 to 30 minutes or until golden brown.
Melt margarine in a 9 x 13-inch baking dish. Add the next 5 ingredients, stirring well. Bake in a 350° oven for 45 minutes. Sprinkle Cheddar cheese on top the last 10 minutes of baking.
Mix and pour over presliced meat. Let stand 10 to 20 minutes or longer. You are ready to cook.
Wash, peel and slice potatoes. Place potatoes and onions in saucepan with milk. Bring to boil and gently simmer about 10 minutes, stirring several times to prevent sticking. Generously butter a baking dish. Put half of potatoes and onions in bottom. Sprinkle half of cheese over potatoes. Sprinkle with salt and pepper. Put rest of potatoes over cheese, then follow with rest of cheese, salt and pepper. Pour enough hot milk over cheese that you can see surface of milk through the potatoes. Bake at 375° for 50 minutes.
Mix together until smooth; add crab. Spread on muffins, then cut in fourths. Freeze until ready to serve. Put under broiler 5 to 6 minutes. Serve. Good.
Melt chocolate chips, butter and milk in a large saucepan. Add nuts and marshmallows. Mix until well coated. Pour into wax paper lined 9 x 13-inch pan. Chill 2 hours.
Combine oil and sugar; add eggs and blend. Then add dry ingredients. Add pineapple and vanilla. Pour into three 8 or 9-inch greased cake pans. Bake at 300° for 30 minutes. Cool.
Stir together dressing, jam and soup mix. Pour over chicken. Cover with foil and bake at 350 degrees until tender (about 1 hour). Serve over rice. Serves 8.
Garlic chicken; set aside for 10 minutes. Saute onion in oil, then add chicken. Fry chicken until brown on outside. Remove oil and add soy sauce and water. Cover and cook for about 45 minutes on medium.
Put peach halves in baking dish. Put marmalade in center of each half, top with nutmeg, heat through in oven.
Combine chocolate and peanut morsels in 2-quart casserole. Microwave on High 4 minutes. Stir halfway through cooking time. Blend well. Add nuts and mix well. Spoon on waxed paper-lined cookie sheet. Let set in refrigerator until firm. Store in airtight container (very good).
Beat eggs. Add sugar, flour and pineapple. Pour into 1 1/2-quart casserole dish. Stir melted butter with bread cubes. Put into liquid mixture in casserole. Bake at 350°, uncovered, for 45 minutes. (This is great served with ham.)
Mix flour and sugar together; add half and half, then vinegar and butter. Put on stove, stirring constantly, over medium heat. Bring to a boil, cook and stir until thick. If it gets too stiff, add a little more half and half. Add vanilla and cool. Crush or leave nuts whole. Slice bananas. Layer bananas, syrup and nuts. Repeat until all is used.
Mix well to combine and refrigerate. Serve chilled with raw vegetables. Makes 1 pint.
Layer lettuce, cauliflower and onion in 9 x 12-inch oblong pan. Mix other ingredients except bacon. Spoon onto layers. Sprinkle bacon over dressing. Cover and refrigerate overnight. Toss before serving.
Brown ground beef and onion; drain off fat. Add soups and water to beef in skillet. Bring to boil. Put rice in greased 1 1/2-quart casserole, covered. Pour beef mixture over rice. Cover and bake at 375° for 45 minutes.
Stir butter to soften; add sugar and cream till fluffy. Add egg and vanilla; beat well. Sift together dry ingredients; add to creamed mixture alternately with milk, beating smooth after each addition. Pour into greased 9x9x2-inch pan. Combine remaining ingredients, sprinkle over batter. Bake in moderate oven (375) 25-30 minutes or till done. Cool 15 minutes; cut in squares and serve warm.
Mix flour, Crisco and salt. Add water. Roll out on lightly floured board. Makes two 9-inch pie shells.
Cut apples into chunks. Cut Snickers candy bar into pieces. Add Cool Whip and mix. Can be used as a dessert.
Mix salt and pepper with ground beef and make into very small meatballs. Brown in frying pan and drain the excess fat. Combine the catsup and Coca-Cola and stir well. Then cover the meatballs with the liquid and cook over medium heat until thickened, about 30 to 40 minutes.
Melt 1 stick oleo in pan. Pour mixture of sugar, flour and milk over oleo. Add drained peaches. Cook at 350° for 30 to 40 minutes.
Mix all ingredients together. Mix well. Place in greased muffin tin. Let rise for 30 minutes. Bake for 30 minutes at 350°.
Cook pasta according to package. Drain. Meanwhile, melt butter in a medium saucepan. Remove from heat. Gradually stir in cream, cheese and egg yolk. Pour sauce over pasta; toss to coat well.
Start with tortillas layered in the bottom of a baking dish. Mix first 6 ingredients together. Second, layer chicken mixture, then third layer of cheese. Repeat until all is in layers. End with cheese on the top. Arrange sliced black olives in an attractive pattern on top. Bake 30 to 35 minutes at 350°.
Sift dry ingredients. Cream butter, oil and sugar until fluffy. Beat in eggs. Blend in vanilla. Add dry ingredients alternately with buttermilk. Add zucchini with spoon. Pour into a 13 x 9 x 2-inch pan, greased and floured. Put 6 ounce package of chocolate chips and nuts on top. Bake 35 to 45 minutes at 350°.
Toast almonds and sesame seeds in 300° oven for 10 minutes. Break up Ramen noodles. Add everything together. Let stand 2 hours or overnight.
Mix cake mix, egg and Cool Whip. Shape into balls and roll in powdered sugar. Place on a greased cookie sheet. Bake at 350° until they just begin to brown (do not overcook). Cool on wire rack.
In sauce pan, melt butter. Add brown sugar, corn syrup & salt. Cook over medium heat; stirring occasionally until mixture comes to a full boil (10 to 12 minutes). Stir in sweetened condensed milk. Continue cooking; stirring occasionally, until candy thermometer reaches 245 degrees or small amount of mixture dropped into ice water forms into a firm ball (20 to 25 minutes). Remove from heat. Stir in vanilla. Dip apples in caramel mixture. Dip end of apples into chopped peanuts. Place on waxed paper. Refrigerate until firm (10 minutes).
Preheat the oven to 375°. In a greased 9 x 13-inch baking pan, mix the water, rice, tomatoes, cheese spread, onion, garlic powder and 1/2 teaspoon Italian seasoning. Top the mixture with the chicken pieces/breasts and sprinkle with Parmesan cheese and remaining Italian seasoning.
Use High power. Cook brown sugar, corn syrup and margarine for 5 minutes, stirring every minute. Add cream of tartar, soda and salt. Stir well! Pour over popcorn in a brown grocery bag. Cook 1 minute. Shake it up. Cook 1 more minute and shake. Cook about 30 seconds and shake. Cook 30 seconds more and shake. Spread on cookie sheet.
Dry mushrooms. Saute in 1 tablespoon of butter. Dissolve cubes in hot water in casserole. Melt 1/2 stick butter and blend with flour. Add cream, salt and pepper. Pour mixture into casserole. Add mushrooms. Top with cheese and crumbs. Bake at 350° for 30 minutes.
In large bowl, combine first 5 ingredients until well blended. Stir in pecans. Pour into pie crust. Bake in 350° oven for 50 to 55 minutes. Cool. Serves 8.
Dissolve Jell-O in 1 1/2 cups boiling water. Add remaining ingredients.
Use a casserole dish with lid. Spray Pam on inside of dish. Mix vegetables and place in dish first, then add stock. Place chicken pieces on top. Cover dish with lid.
Beat eggs. Add oil, sugar, zucchini and vanilla. Sift flour, soda, baking powder, salt and cinnamon. Add cream with egg mixture. Mix together. Add nuts. Bake 1 hour at 350°. Makes 2 loaves.
Divide into 4 portions. Roll each into ball. Shake in bag with cornflake crumbs until well covered. Pinch top of ball and flatten bottom so that it will be in the form of croquette (slightly cone shape). Place on baking sheet and bake at 350° for 30 minutes. Make ahead and refrigerate to save time. Serves 4.
Peel and wash onions. Simmer in enough water to cover onions for 10 mins. until almost tender. Remove pulp leaving only 2 outside layers of onions. Add pulp to other ingredients and place in blender on 'mix' setting for 10 seconds. Place onion shells in lightly oiled muffin tins. Fill with stuffing, sprinkle with paprika. Bake on 325° for about 30 min. To serve: place around meat dish. Only very sweet onions work for this recipe. Serves 6.
Boil chicken in water (not too much water). Last 10 to 15 minutes, add celery, onions and bell pepper. Remove chicken; debone. (Keep chicken broth.) Add parsley and cubed chicken meat. Remove spaghetti from burner. Stir diced cheese into spaghetti.
Dissolve Jell-O, sugar and salt in boiling water in skillet. Add butter and bring to boil, stirring constantly. Add sweet potatoes; cook over medium heat, about 15 minutes, basting frequently. When syrup thickens and is glossy, remove from heat. Serve hot. Makes 3 to 4 servings.
Scald milk; stir in sugar, salt and margarine. Cool until lukewarm. Put water in warm bowl (large) and sprinkle yeast over water; stir until dissolved. Add milk; mix egg, 2 cups flour and beat until smooth. Stir in enough flour to make soft dough. Cover and let rise, about 30 minutes. Punch down. Make in 2 dozen rolls or divide into 4 pieces on a greased pie plate for sub rolls or add 2 cups raisins for raisin bread. Let rise 30 minutes. Grease pans bread is to be baked in. Bake at 400° for 15 minutes.
Combine margarine and cheese. Stir over medium heat until melted. Stir in flour, salt, pepper and cereal. Let cool slightly. Shape into 3/4-inch balls. Place on ungreased baking sheet and flatten with a fork. Bake at 350° for 15 to 20 minutes.
Saute vegetables in small amount of oil until soft. Add can of stewed tomatoes, bouillon, water, 1 bay leaf, rice and shrimp. Cook briskly for 20 minutes, then add crab meat and black pepper to taste. Serves 4.
Preheat oven to 350°. In a large bowl combine brown sugar and butter. Beat at medium speed, scraping bowl often, until light and fluffy. Add melted chocolate and vanilla. Continue beating, scraping bowl often, until well mixed. Reduce speed to low.
Cook rhubarb with 1 quart of water. Add sugar and bring to boil, stirring constantly. Remove from heat. Add juices and salt. Freezes well.
Drain juice from pineapple. Add enough water to the juice to measure 2 cups. Bring to boil. Dissolve gelatin. Add a cup of cold water. Cool until thickened. Add strawberries, bananas and pineapple. Pour into 9 x 13 pan. Chill until set.
Cook chicken breasts in enough water to make 2 cans of broth with celery, salt and pepper. Remove skin. Dice chicken. Put soup in saucepan. Add 2 cans of broth and celery. Bring to a boil. Add chicken. Mix Bisquick, egg and milk for dumplins. Drop by spoonful into soup mixture. Lower heat; simmer until dumplins are done.
Cook rice according to package directions; set aside. Cook broccoli; drain well. Cook celery and onion in butter or margarine until tender but not brown. Combine soup, milk and cheese; stir in rice, broccoli, and celery mixture. Turn into two 2-quart casseroles. Bake at 350° for 40 to 45 minutes or until heated through. Makes 12 to 16 servings (at least).
Heat oven to 350°. Grease and flour Bundt pan. Sprinkle 1/2 cup finely ground pecans in bottom of pan. In a separate bowl, mix cake mix, eggs, oil and blackberry wine together. Sprinkle the black raspberry jello into batter; pour into Bundt pan. Check for doneness after 50 minutes. If it is browning too quickly before that, put a piece of foil loosely over top. Let cool 20 to 30 minutes, then turn onto a plate. Make glaze. Drizzle onto cake.
Mix crackers, oleo and sugar. Use 3/4 of mixture and line 9 x 13-inch pan. Mix Cool Whip, Eagle Brand milk, orange juice and mandarin oranges. Mix and pour into lined pan. Sprinkle with remaining crumbs. Refrigerate before serving.
Place croutons in a 9 x 13-inch glass pan, greased. Mix eggs and milk. Pour over croutons. Add cheese and sausage or ham. Refrigerate overnight. Pour soup and 1/3 cup milk over top before baking at 350° for 1 hour, uncovered.
Peel, core and chop apples into large chunks. Place in pan and cover almost completely with water. Cover pan and bring to a simmer over medium heat. Reduce heat and simmer for 20 minutes or until apples are tender, stirring occasionally. Remove from heat and spoon out as much water as possible. Add red hots and sugar, stir until dissolved. Cool and refrigerate. Serves 5 - 6.
Cook, drain and set aside broccoli in a large bowl. Add drained corn, onion and Cheddar cubes and toss together.
Place potatoes, carrots and green beans in a large roast pan. Place chicken over potatoes, carrots and green beans. Place can of tomatoes over top. Add salt, pepper, garlic and can of tomato paste over top. Add amount of water needed. Cook at 450° for 1 hour or until chicken is ready. When almost ready, add cornstarch dissolved in water around to have gravy.
Melt margarine. Mix brown sugar, white sugar and flour. Add margarine to milk and mix. Add vanilla, eggs, salt and nuts. Mix well before making crust. Bake at 350° in 10-inch pan. Reduce to 325° after golden brown. Filling will be slightly shaky when done.
Season chicken with salt, pepper and seasoned salt. Roll chicken in bread crumbs and lay flat with 1 slice of ham and 1 slice of cheese on each breast. Bake at 350° for 25 minutes, until done.
Chop the suet finely. Beat the eggs. Warm the treacle and mix all the ingredients to the consistency of porridge. Butter and paper a shape. Pour the pudding into it. Cover with a buttered paper and steam for about 2 hours.
Mix all ingredients together. Spoon into 12 muffin cups. Bake at 400° for about 15 minutes or until lightly brown.
Cream butter, sugars, eggs and vanilla. Combine flour, salt and soda; blend into creamed mix. Stir in flick-ettes. Drop onto ungreased cookie sheet. Bake at 375° for 8 to 10 minutes. Makes 8 dozen.
In pot, brown roast on medium for 5 minutes each side; add salt and pepper. Spread horseradish over; add water on side and cook over low heat for 1 1/2 hours. Add vegetables and cook for 1 additional hour. (If done in oven use 350°.)
Heat oven to 375°. In large mixing bowl, beat shortening and peanut butter until well blended. Add 1/3 cup granulated sugar and brown sugar. Beat until light and fluffy. Add egg, milk and vanilla. Beat well. Stir together flour, baking soda and salt. Gradually add peanut butter mixture. Shape dough into 1-inch balls. Roll in extra granulated sugar. Place on ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Immediately place 3 chocolate pieces on top of each cookie, pressing down slightly. Remove from cookie sheet to wire rack. Cool completely. Makes about 4 dozen cookies.
Peel potatoes and cut average size. Peel squash and cut size of potatoes. Cut okra also to fry. Mix together. On top of stove, in big skillet with shortening about 1-inch deep, heat well and add vegetables, stirring them so all will be done (brown) at the same time. Serve at once.
Put flour, salt and butter in bowl and mix together with fork. Add egg and water; mix by hand. Roll out dough thin and cut with knife or pizza cutter. Drop into boiling water and cook for 15 minutes. Fry all cabbage with oil and water. Add noodles and simmer; serve.
Prepare cake mix as directed on package. Bake in a 13x9x2 dish for the amount of time instructed. When thoroughly cooled, cut cake vertically in half (down the 9-inch side). Now cut each half horizontally through the middle. Layer all four pieces of cake on a cookie sheet and freeze until ready to use.
Cut cabbage up and boil in salted water for 8 to 10 minutes. Drain. Add 2/3 of cheese and other ingredients. Toss lightly. Pour into buttered dish and top with remaining cheese. Bake at 350° for 30 minutes.
Combine dry ingredients. Cream margarine, egg, vanilla and juice. Stir in dry ingredients. Add apples, nuts and raisins. Spray a 9 x 13-inch pan with nonstick spray. Bake at 350° for 30 minutes.
Bring to boil oleo, water, cocoa, shortening and sugar and cocoa. Pour over flour and beat well. Add eggs, buttermilk cinnamon, soda and vanilla. Beat well until smooth. Bake in 11 x 16-inch pan for 45 minutes at 350°.
Wash and slice pickles in large container. (Do not use aluminum.) Mix 2 cups lime in 2 gallons water. Pour over pickles. Let set 24 hours. Rinse in 4 different changes of water. Cover with cold water and let soak 3 to 4 hours. Drain.
Mix hamburger with chili powder and saute. Breaking meat up, brown 5 minutes. Stir in beans and bean liquid, catsup, salt and pepper. Cook over medium heat while you fix tortillas. Place tortillas on cookie sheet. Spread with melted butter. Place in hot oven (400°) until they soften. Spoon in 1/2 cup of chili mixture; fold in half. Return to oven and bake 5 minutes (longer if you have trouble keeping the tacos folded). Be sure they are well buttered before filling and folding, and place a knife over them to keep them weighted down.
Melt butter. Add shallots and saute until soft. Add mushrooms and saute until liquid evaporates. Add shrimp and cook until pink. Add crab. Stir in Madeira and cook until almost reduced. Add tarragon, lemon juice and tomato paste. Mix. Combine yolks and cream and very slowly add to saucepan, mixing constantly. Add salt and pepper. Taste and correct seasoning. Serve on linguine topped with parsley. Serves 2.
In medium saucepan, brown ground beef and drain. Add onion, pepper, mustard, tomato sauce and water. Bring to a boil. Add salt and rice. Mix well. Cover pan and over low heat, cook down until rice is tender and dish is thick (15 to 20 minutes). Makes 6 (1 cup) servings.
Flour cutlets. Saute sliced garlic in oil. When browned, remove and brown cutlets. Mix remaining ingredients with 1/2 cup water and pour over cutlets.
Preheat oven to 425°. Cook pasta according to package directions. Whisk together the milk and egg and mix in the hot pasta. Spread the mixture in a buttered 9 x 13-inch baking dish. Cook the pork, onion, green pepper and garlic together in a large skillet for about 6 minutes over medium heat until pork is cooked through. Drain excess fat. Stir chili powder, cumin, oregano, salt and black pepper into the pork and cook for about 2 minutes. Stir in tomato sauce and cook 2 minutes more. Spread meat over pasta in baking dish. Sprinkle both cheeses evenly over top. Bake in lower third of oven for about 10 minutes, until cheese is melted and casserole begins to bubble. Let stand 5 minutes. Cut into squares and serve.
Heat milk just hot. In a pan, melt butter and saute onions; do not brown. Add flour to butter and onions; blend well. Add milk to flour and onions; let come to a boil while stirring. In saucepan, put potatoes, celery and carrots and cover with chicken stock or water (just barely cover vegetables). Bring to a boil and simmer until tender. Add vegetables to the cream sauce. Season with salt and pepper. Ladle into bowls and garnish with the green onion tops and parsley. Serves 6 to 8.
Bake cake according to mix recipe in 9 x 13-inch pan. Mix condensed milk, sour cream and lemon juice. Pour over warm cake. Bake additional 10 minutes. Sprinkle with cinnamon. Store in refrigerator.
Combine all ingredients in a large bowl and stir together. Mix the instant pudding. Chill in refrigerator until serving time.
Slice cucumber rings in 1/2-inch thick slices. Remove the seeds. Add water and salt to cucumbers and let stand 5 days. Drain. Combine 1 cup vinegar, alum and food coloring; pour over cucumbers in kettle and cover to the top of cucumbers with water. Simmer for 2 hours; drain.
Boil potatoes with skin until tender. Peel and slice thinly into bowl. Fry bacon until crisp and reserve fat. Cool potatoes and add 1/3 cup bacon fat in a skillet until potatoes are yellow. Add sliced yellow onion.
Combine Crisco, sugar and boiling water and cool to lukewarm. Dissolve yeast in the 1 cup of lukewarm water, then add this and the beaten egg to the first mixture. Mix in the salt, soda, baking powder and flour. Use the regular method of mixing for bread. Place dough in refrigerator overnight.
Melt butter. Add flour and cook over low heat until well blended. Add 2 cups hot chicken stock and the warm milk and cream. Cook slowly, stirring frequently, until thick. Add remaining 4 cups of the chicken stock and chicken and heat to boiling. Season with salt and pepper.
Mix together cake mix, butter, egg and pecans. Press evenly in bottom and sides of 8 x 12-inch baking sheet. Sprinkle with nuts.
Mix flour, sugar and soda in a bowl. Melt margarine, cocoa and water; simmer for 2 minutes. Pour over mixture in bowl, stir and add buttermilk, eggs and vanilla. Bake on a greased and floured sheet pan at 350° for 15 to 20 minutes.