HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soften gelatin in orange juice; heat to dissolve. Stir in coffee. Combine with evaporated milk in small mixing bowl. Put in freezer until mixture begins to freeze. Beat eggs, sugar and vanilla in large bowl for 2 minutes. Beat in chocolate. Beat evaporated milk mixture 2 minutes. Fold in chocolate. Pour into crust. Chill. Makes 1 (9-inch) pie.
Fry bacon until crisp; set aside. Brown onion in bacon drippings. Blend in soup, milk, salt and crumbled bacon. Add potatoes and serve.
Mix and bake in a slightly greased covered casserole for 1 hour at 325°. Serves 8.
Mix all ingredients thoroughly. Let stand at least one hour before serving. Serve with chips or with tacos, fajitas, etc.
Heat oven to 375 degrees. Place bread on ungreased cookie sheet. Spread each slice with scant tablespoon of pesto. Top each with tomato; sprinkle with cheese. Bake about 8 minutes or until hot and cheese is melted.
Mix ingredients; put in a sprayed pan. Bake for 1 hour and 15 minutes or until set at 350°.
Have ready a 9 x 13-inch greased pan and 2 mixing bowls. In first bowl, beat cake mix, 2 eggs, 1 teaspoon vanilla and butter together and pour into greased pan. In second bowl, beat powdered sugar, 2 eggs, cream cheese and 1 teaspoon vanilla until creamy. Pour over first layer in pan. Bake at 350° about 40 minutes.
Cook sugar, eggs and margarine together until it thickens slightly. Add pineapple; mix and pour into partly cooked crust. Bake until it sets.
Saute onion and celery in butter. Combine all ingredients and pour into baking dish. Bake at 350° for 25 to 30 minutes.
Mix all ingredients and pour over all pretzels. Lay on cookie sheet. Bake at 350° for 15 minutes. Turn often while baking.
Peel, core and chop up apples. Mix dry ingredients. Add oil, eggs, apples, water, nuts and vanilla. Mix well. Pour into an oblong pan. Bake at 350° for 30 to 40 minutes or until done.
Mix together the eggs, sugar, oil, vanilla and zucchini, set aside. In another bowl, mix together the flour, salt, baking soda and powder, nutmeg, cinnamon and nuts. Gradually blend second mixture into first mixture until all is blended. Bake in 2 loaf pans in 350° for 1 hour and 15 minutes.
Mix all together. Add cream in thirds. May not need the whole half-pint. Serve with chips.
Peel and slice peaches and place in crust. Mix sugar and flour. Add beaten eggs, melted margarine and flavoring. Pour over peaches. Bake at 350° until custard is thick and crust is brown.
Mix ingredients and refrigerate overnight. Bake at 350° for 1 1/2 hours.
Place all ingredients in automatic bread machine pan; press start. Allow to cool 30 minutes before slicing. (Sure!)
Blend Ricotta and milk. Add sugar and rum; mix well until custard consistency. Place in serving dishes; chill. Just before serving, dust with powdered instant coffee. Serves 25.
Combine first 4 ingredients in a shallow dish. Coat chicken with cooking spray; dredge in cereal mixture. Place on a baking sheet coated with cooking spray and coat chicken again with cooking spray. Bake at 350° for 50 minutes or until brown. Contains 170 calories (21% from fat) per chicken half.
Brown celery and onion in butter. Add flour and chicken broth; bring to a boil. Add milk and cream. Add ham and peanut butter; simmer for 5 minutes. Season to taste with salt, pepper and paprika. Makes approximately 8 cups.
Sift together dry ingredients. Add cooking oil and mix. Add eggs, one at a time. Add grated carrots. Mix well. Bake at 350° in tube pan for 1 1/2 hours; for layers bake 30 minutes, for sheet cake bake for 20 minutes.
Cream all ingredients. Refrigerate to make it easier to handle. Make logs desired size. Bake in 350° oven about 10 minutes. When cool, roll in powdered sugar.
Mix flour, sugar and egg well. Then add milk and butter. Microwave on High for 2 minutes at a time, stirring between times until thickened. Add vanilla. Alternate layers of sliced bananas, wafers and sauce. Serve while still warm.
*Any of these Ro-Tels may be changed to make the dip hotter if you want.
Mix oil, sugar, eggs and cocoa. Add flour, salt, vanilla and pecans. Pour into 9 x 13-inch pan. Bake at 300° for 30 to 40 minutes. (Do not overcook.) Ice brownies in the pan while they are still hot.
Peel and chop tomatoes. Cut up onion and peppers into very small pieces. Add all other ingredients and cook for 1 hour or until thick. Put into jars and seal.
Wash and bake the potatoes for 1 hour in a 400° oven. While the potatoes are baking, remove the casings from the sausage. Crumble and fry the sausage meat in a large Dutch oven with onion until both are cooked through. Pour off any grease. Add stewed tomatoes and Monterey Jack cheese to the sausage mix and set aside. When potatoes are done, remove from the oven and split in half lengthwise. Scoop out the potatoes; mash slightly (leave them lumpy) and add to sausage mix. Place the skins on a cookie sheet and fill with the mixture. Sprinkle with Parmesan cheese and return to the oven for 15 minutes or until warm through. Serves 4 to 6, depending on whether or not some are teen-agers!
Melt Hershey bars and marshmallows in milk in top of double boiler; cool thoroughly. Beat whipping cream until stiff. Fold the whipping cream into the chocolate. Pour into crust. Place in the refrigerator at least 3 hours. Makes one 9-inch pie. Can be frozen.
Boil water, then add sugar and stir until dissolved. Then add lemonade, orange juice and pineapple juice and stir to mix. Freeze. When ready to serve, add Sprite or ginger ale. Serves 50.
Set oven control to broil. Spread margarine on muffin halves. Sprinkle with Parmesan cheese and Italian seasoning. Cut each muffin half in half. Place in broiler pan and broil 4-inches from heat for about 2 minutes or until light brown.
With a mixer, blend the sweet potatoes, margarine, sugars, honey, 1 cup of pecans, 1/2 cup of coconut and orange juice, still frozen. Whip all the ingredients until smooth. Pour into glass baking dish. Take the rest of the pecans and coconut and spread over the top. Bake at 325° for 45 to 60 minutes until firm. Remove and garnish top with marshmallows. Return to oven until marshmallows are melted. Serves 6 to 8.
Preheat oven to 350°. In a large bowl, combine flour, sugar, oil, eggs, vanilla extract, baking soda, cinnamon and salt; mix well. Stir cherry pie filling, semi-sweet chocolate morsels and nuts. Pour into greased and floured 9-cup Bundt pan or 10-inch tube pan. Bake at 350° for 1 hour. Cool 10 minutes. Remove from pan. Cool completely. Sprinkle top with confectioners sugar, if desired.
Melt margarine in 2-quart saucepan over low heat. Remove and add sugar. With a wooden spoon, stir until well blended. Return to low heat. Stir rapidly until thoroughly mixed and begins to bubble. Add water and syrup; mix well. Cook to 290°. Remove at once and sprinkle in nuts and mix quickly. Pour onto buttered cookie sheet and spread out. Cool completely. Break into pieces when cold.
Cream sugars and shortening. Mix in beaten eggs and vanilla. Add salt. Activate baking soda in water and add to mixture. Add remaining ingredients, one at a time, mixing well. Drop on greased cookie sheets. Bake in 350° oven for about 8 to 10 minutes. For softer cookies, remove before they "look" done. Cool a bit before on sheet and then completely on racks or wax paper.
Let sausage get to room temperature. Mix Bisquick, butter and milk. Divide dough in half and roll out on floured surface. Spread rolled dough with half of sausage. Roll sausage and dough mixture like a jelly roll. Wrap in wax paper, freeze about an hour and slice thin. May freeze in roll or slices. Bake at 400° until golden brown. Makes 2 rolls.
Mix. Place in an 11 x 17-inch dish. Add 1 cup crushed corn flakes or potato chips as topping (optional). Bake at 375° for 1 hour.
Cook chicken with chicken bouillon cubes, pepper and bay leaf. Dice cooked meat. Place diced chicken in a 13 x 5-inch Pyrex dish. Pour over chicken the melted margarine. Blend flour, baking powder, salt and milk. Spread mixture over chicken. Heat the soup and chicken broth to boiling. Pour over flour mixture. Bake at 425° until lightly brown.
Boil onions, celery and pepper until 3/4 cup of liquid remains in pan. Combine all ingredients including water from vegetables, except catsup. Bake for 1 hour at 360°, then remove from pan and drain water from the meat loaf. Spread catsup over the loaf and return to oven for 30 minutes, or until done.
Mix all ingredients. Bake at 350° in a greased 9 x 12-inch pan for 30 to 35 minutes (until cheese browns on top). Loosen edges immediately after removing from oven.
Mix all of the ingredients and freeze. Stir it twice as it freezes. Freeze overnight. Take out in the morning and thaw all day in the refrigerator to serve in the evening.
Melt butter in saucepan. Add onions and apples. Cook 10 minutes covered, stirring occasionally. When apples are soft and onions slightly browned, add salt and pepper. Serves 4 as a side dish.
Mix Jell-O and boiling water until dissolved. Add cranberry sauce and mix well. Add pineapple and juice. Let set several hours or overnight (overnight best).
Heat the fat and quickly brown the beef and add the onions. When onions are translucent, add the rest of the ingredients. Cook slowly for 1 hour.
Mix oregano, basil, red pepper, onion soup mix and water in a jar. Shake vigorously until thoroughly blended. Pour over meat. Bake in medium low oven for 4-5 hours or until tender or you may use a slow cooker. After meat is done, shred well with a fork. Sprinkle mild pepper juice over meat and cook longer to blend flavors. Serve on buns or french bread with peppers. This freezes well.
Put all ingredients except cucumbers in enamel pan and let come to a light boil. Add cucumbers and let come back to a boil; boil 1 minute. Pack into sterilized jars and seal tightly. Process in boiling water bath for 10 minutes at simmering temperature. Makes 2 pints.
Bring 3 cups water to boil. Using food coloring, color water. Add cornstarch, stirring until dissolved.
Heat 2 tablespoons of oil in a heavy frying pan. Add several spoons of beans and using a fork, back of a spoon or pastry blender, mash beans as they are cooking on low heat. Add more beans and continue smashing until frying pan is fairly full and the beans are creamy. Remove to a large bowl and continue with the next batch until all beans have been refried. Freezes well in meal size batches, using Ziploc bags. This is a tasty and inexpensive alternative to canned refried beans used in Mexican dishes.
In a large bowl, combine chips, butter and marshmallow cream. Set aside. In a pan, combine sugar and evaporated milk. Bring to a full boil. Reduce heat and simmer for 9 minutes, stirring constantly. Pour over mixture in bowl and stir until smooth. Place in buttered baking dish and refrigerate until firm.
Thaw potatoes for a couple of hours. Mix with other ingredients. Put in a 9 x 13-inch dish.
Let Cheddar and cream cheese stand at room temperature for 1 hour. Combine salad dressing mix, mayonnaise and milk in mixer bowl; mix well. Add cream cheese; beat until smooth. Add Cheddar cheese and ham; mix well. Chill, covered, in freezer for 30 minutes. Shape into ball; coat with almonds.
Melt chocolate; add sugar, eggs and flour. Bake at 350° for 26 1/2 minutes. This is the secret.
Measure fruit into 6 or 8-quart pan, along with lemon juice. Measure sugar into separate bowl. (Scrape extra sugar from cup with spatula to level or exact measure.) Add Sure-Jell and butter to fruit. Bring mixture to full rolling boil over high heat, stirring constantly. Quickly add sugar to fruit; bring to full rolling boil. Boil 1 minute, stirring constantly. Remove from heat. Skim off foam. Fill jars, tighten and invert 5 minutes, then turn upright. After 1 hour check seals. Or use USDA water bath method.
Cook the broccoli and drain. Add cream of broccoli soup and your salt and pepper to taste. Let simmer until cream of broccoli is hot. Makes 6 to 8 servings.
Cook noodles and set aside. Put onions into skillet to cook. Add meat. Cook on high. Add lots of chili powder, salt slightly. Stir in noodles with water. Add tomato sauce and a little more water. Let simmer 20 minutes. Stir just enough to keep from sticking.
Mix eggs, sugar and oil. Mix pumpkin and water. Sift salt, nutmeg, cinnamon, baking soda and flour. Fold sifted ingredients into egg mixture, then add pumpkin mixture. Lastly, add nuts and apricots. Divide mixture into 3 greased and floured loaf pans. Bake at 350° for 1 hour.
Mix all ingredients together; mix well. Shape into balls. Place in baking pan. Pour 2 cans golden cream of mushroom soup over balls. Bake at 325° until well done.
Combine apples, water and cinnamon. Spread with flour, sugar and butter. Bake at 350° for 45 minutes. Serve with vanilla ice cream.
Grate or grind cucumber, onion and bell pepper. Grate the carrots. Put together and squeeze out juice, saving 3 tablespoons of juice. Add gelatin to the 3 tablespoons of juice. Put in a double boiler and heat until melted. Add to vegetables; fold in mayonnaise and mix well. Add salt to taste. Refrigerate overnight to blend the flavors. Makes 3 dozen party sandwiches.
Combine margarine, sugar and milk in saucepan. Bring to a boil and boil for 1 minute. Lower heat under saucepan and stir in chocolate chips. Stir until completely melted. Drop onto ungreased cookie sheet by spoonfuls. Refrigerate until firm.
Run cranberries through chopper. Also run oranges and apples through chopper. Add sugar to mixture and set aside. Mix boiling hot water with jello. Let cool. Combine jello and fruit mixture. Use 9 x 13-inch dish for this. Chill for several hours. Serves 12.
Prepare the wild rice. Simmer the onion and celery in the 1/4 cup water about 5 minutes. Add this, with the water, to the rice. Stir the soup until smooth and stir this and the cheeses into the rice. Either on stove top or in a casserole in the oven, cook until heated through, 20 to 30 minutes. Add the apple pieces and continue to cook another 15 minutes. Serves 12 to 15.
Mix Jell-0s with boiling water and set to cool (just syrupy). Add remaining ingredients. Refrigerate.
Combine dry cake mix, melted butter and 2 eggs by mixing by hand. Spread into a greased 9 x 13-inch pan. Mix cream cheese, 1 egg and confectioners sugar and pour over first layer. Bake at 350° for 35 to 40 minutes.
In medium bowl, mix well 1 tablespoon cornstarch, 1 tablespoon soy sauce, sherry, 2 tablespoons water and the sugar. Add beef; toss to coat well. Cover and refrigerate 2 hours or up to 1 day.
Brown beef and sausage. Drain off fat. Cut cheese into small cubes and add it and seasonings to meat. Mix until cheese almost melts. Spread on bread slices. Freeze on cookie sheet and then store in plastic bags in freezer. Either broil or heat in hot oven until they brown on top when ready to serve.
Melt margarine in baking dish. In a large bowl, mix dry ingredients. Stir well. Add milk and stir well. Pour batter over margarine. Pour fruit over batter and sprinkle with raisins and dates. Bake at 400° for 30 minutes or until golden brown.
Brown onion, green pepper and meat in hot fat. Add tomatoes and seasoning; simmer 2 hours. Add water if necessary. Add beans; heat thoroughly. Makes 6 servings.
Mix altogether; let set 15 minutes before you put mixture in a 9-inch double crust and bake for 45 minutes.
Mix pineapple juice, broth, brown sugar, vinegar, soy sauce and salt. Bring to a boil. Mix cornstarch with a small amount of water. Add to boiling mixture and cook until thick. Add green pepper, onion, pineapple and cubed pork. Let cook about 3 minutes. (Do not overcook; pepper and onion should be crisp.) Serve over rice.
Mix sugar, egg yolks and oil. Add flour, cinnamon, pineapple (not drained) and nuts. Fold in egg whites. Bake in cold oven at 300° for about 1 hour and 20 minutes.
Cook rice in 1 cup boiling water and 1/2 teaspoon salt until tender. Drain and rinse in cold water. Scald the milk. Beat the whole eggs and yolks slightly with the sugar, 1/4 teaspoon salt and almond extract. Add the scalded milk gradually to the egg mixture, then stir in rice. Pour into a 2-quart buttered casserole. Set in a pan of hot water and bake at 350° for 1 hour and 15 minutes, or until knife inserted in center comes out clean.
Arrange dates evenly on bottom of pie shell. Combine the next 10 ingredients in a mixing bowl. Beat with a rotary beater until well blended. Stir in coconut. Pour into pie shell over dates. Bake in preheated oven at 425° for 15 minutes, then reduce oven to 325° and bake 25 minutes longer. Cool before serving.
In casserole, layer shrimp, mushrooms and almonds. Top with 1/2 of sauce. Repeat. Cover with cracker crumbs and cheese. Bake at 350° for 30 minutes.
Mix all ingredients together. Chill in a covered jar in the refrigerator until ready to serve.
Boil lasagna noodles in a large pot for 15 minutes with 1/2 cup oil and salt to taste. Drain; then run cold water over noodles. Separate and lay on a large plate. Saute ground meat until brown. Drain grease. Saute onions and sausage together; when about done, add mushrooms. When done, drain grease off.
Spread about 2 tablespoons beans on each tortilla. Combine soup and sour cream; stir in chicken. Spoon 1/3 to 1/2 cup down the center of each tortilla; top with 1 tablespoon cheese each. Roll up and place seam side down in a greased 13 x 9 x 2-inch baking dish. Pour enchilada sauce over the top; sprinkle with onions, olives and remaining cheese. Bake, uncovered, at 350° for 35 minutes or until heated through. Just before serving, sprinkle lettuce around enchiladas if desired. Yield: 4 to 6 servings.
Shred the apple in a food processor or hand grinder. Quarter the orange and combine with cranberries in processor or grinder. Process until coarsely chopped. Blend the apple, cranberry mixture, coriander and sweetener together. Put in covered dish and refrigerate until ready to serve.
Sprinkle onion salt in pie crust. Mix chicken and Swiss cheese. Place in pie crust. In mixing bowl, beat eggs slightly. Stir in milk and corn oil. Mix in cornstarch, salt and pepper until well blended. Pour over chicken-cheese mixture. Sprinkle with Parmesan cheese.
Before making this cake, put milk, eggs, margarine and Crisco out on counter and let come to room temperature. Mix together margarine, Crisco and sugar. Add eggs, milk and flour alternately. Add flavorings and salt. Put mixture into tube pan. Place in cold oven and set temperature at 325°. Bake for 1 hour and 15 minutes. When cake is done, set pan out to cool, for about 5 minutes. Invert on cake platter.
Cook butter, flour, milk and salt for 5 minutes. Add cheese. Stir until it melts. Fold in broccoli and onion. Fold in well-beaten egg yolks. Lightly fold in egg whites that are beaten fluffy. Set dish in pan of water. Bake 1 hour at 350°.
Cream butter, sugar and eggs. Beat until fluffy. Make a paste with cocoa and vinegar. Add butter mixture. Sift flour, salt and soda together. Add buttermilk and cake coloring. Add vanilla. Bake at 325° for 35 minutes in 2 (9-inch) greased and floured cake pans.
Work flour, baking powder, sugar and margarine like pie dough. Add milk, eggs, vanilla and salt. Beat at high speed for 5 minutes. Pour into tube pan. Bake at 350° for 45 minutes.
In heavy duty mixer or food processor, mix everything but the pecans until well blended. Refrigerate until it can be shaped or put into a mold. Cover with chopped nuts. Serve with Ritz crackers.
Layer in this order: 1 slice of Italian bread (spread with French dressing), 1 slice of Swiss cheese, 1/2 of the sauerkraut, American cheese, lettuce leaf and tomato. Top off with pickles and spread Russian dressing on top piece of bread. Put on top piece of bread and put it into a Ziploc sandwich bag.
Break green beans. Wash and pack each can. Add teaspoon of salt per can; fill with water. Put flats and rings on; tighten rings. Put 2 quarts of water in canner. Put cans in pressure cooker. Bring to 10 pounds pressure; cook for 25 minutes.
Poach catfish fillets for 6 to 8 minutes in barely simmering water to which you have added a touch of white wine and two lemon slices. Carefully lift the fillets to a plate to drain.
Grate cheese and blend with Bisquick and sausage. Roll in very small balls, the size of a dime. Bake at 300° to 325° until brown.
Mix grated cassava with evaporated milk and condensed milk together in the baking pan. Beat eggs and add to mixture in baking pan. Add melted butter and macapuno. Add 6 to 8 teaspoons sugar, if desired. Mix well and cook in oven for 1 hour to 1 1/2 hours at 350°.
Heat in a saucepan on top of the stove until hot; add cheese and stir well. Cool and serve. May be kept in refrigerator a couple of days.
Beat egg white with salt until soft peaks form. Add brown sugar in 2 additions, beating lightly after each. Stir in nuts and drop 2-inches apart from teaspoon onto greased cookie sheet. Bake at 250° for 30 minutes.
Brown beef in oil in skillet. Stir in onions, rice, beef broth, one soup can of water and the soy sauce. Bring to a boil. Reduce heat, cover and cook over low heat until liquid is absorbed, about 25 minutes. Stir in peppers and pimentos; heat thoroughly.
Mix in punch bowl. Garnish with strawberries, if desired. Makes 20 cups (with champagne).
Fry sausage; drain. Cook rice separately. Put sausage back in frying pan. Add onion, celery and green pepper; fry until done. Add water, soups and rice; stir. Bake in a casserole dish, covered, for 45 minutes, then uncover and bake for an additional 15 minutes. The temperature should be 350°.
Insert garlic into roast. Combine marmalade, soy sauce and pepper. Pour over lamb and let stand 4 hours in refrigerator, turning frequently. Reserve marmalade mixture. Place roast on rack in a 325° oven and bake 30 to 40 minutes per pound. During last 30 minutes of baking, baste roast with marmalade mixture until done.
Boil together sugar, water, shortening and raisins for 5 minutes. When cool, add dry ingredients. Bake in 350° oven for 1 hour.
Boil tomato soup (do not dilute). Add cream cheese, gelatine, peppers, onions and shrimp. Mix well. Fold in gently the mayonnaise. Set eight to ten hours in fridge. Serve with crackers.
Place cherry pie filling in a buttered 9 x 12-inch pan or dish. Cover with yellow cake mix. Pour oleo over cake mix. Sprinkle chopped nuts over cake mix. Sprinkle cinnamon on top. Bake at 350° for 1 hour.
Put your beans in a 2 quart baking dish. Mix mustard, Worcestershire sauce, vinegar, tomatoes, brown sugar, onions and 2 slices of diced bacon. Put over beans. Cut bacon into 4 pieces and lay on top. Bake in a 375° oven for 45 minutes to an hour. Serves 4.
Place chicken breasts in a crock-pot. Mix together onion mix, apricot preserves and Russian dressing. Pour mixture over chicken and cook on low-medium until chicken is tender.
Shape watermelon into balls using a round melon baller; removing seeds from melon as necessary. When all melon on top surface has been shaped, cut off top using a long sharp knife. Scoop out the exposed surface of melon. Combine melon balls in large bowl. Combine water, wine and sugar in small saucepan. Cook over medium heat, stirring until sugar dissolves and mixture is hot. Remove from heat. Cut ginger into thin slivers. Stir ginger into wine mixture. Pour over melon balls. Refrigerate several hours or overnight, stirring occasionally. Spoon watermelon and wine mixture into bowls.
Place chicken in a 10 x 13-inch pan. Quarter potatoes and put around chicken. Put all the seasonings and Crisco on and around chicken and potatoes. Then slice lemons and squeeze on top of chicken and potatoes. Cover with foil and cook at 400° for 1 hour or until potatoes are done.
Mix flour and sugar, add eggs and butter, stir well. Add vanilla, nuts and chips and pour into unbaked pie shell. Bake at 300 degrees for 45 min. Rich but delicious.
Drain green beans. Put in saucepan and pour a diet Coke over. Simmer about 20 minutes. Very good.
Combine first 4 ingredients in bottom of 6-cup percolator. Place spices in basket of percolator. Let mixture come to a full perk. Let perk for 3 minutes.
Sift dry ingredients; add milk, egg and fat. Mix lightly. Arrange fruit in bottom of baking dish. Spread with butter. Bake in moderately hot oven (400°) until brown. Serve with vanilla, lemon or fruit sauce or cream.