HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix and set aside 1 large diet strawberry gelatin and 1/2 cup boiling water. Chop in blender 2 cups cranberries and 1 small apple. Add gelatin to fruit and mix 1 can crushed pineapple in own juice, 1 banana (chopped) and 1/2 cup orange juice. Serves 8. Counts as 1 fruit and 8 optional calories.
Beat eggs, oil, vanilla and sugar together. Add zucchini and all other ingredients and mix well. Bake for 1 hour in greased and floured pans (2 to 3 pans depending on size of pan). Bake at 350°.
In a large bowl, mash the margarine with the back of a fork. Beat in the honey and the egg. Beat in the banana, mashing it with the back of a fork. Stir in the yogurt and vanilla. In a medium size bowl, combine the flours, baking soda, baking powder, salt and nutmeg. Pour the flour mixture into the large bowl and combine with the egg-banana mixture. Add the carrots and raisins. Knead the mixture together with your hands. Pour the batter into a greased loaf pan. Bake at 350° for about 1 hour.
Blend fresh fruit in blender. Add apple juice, lemon juice and sugar. Pour into disposable cups and stick popsicle stick in juice. Leave in freezer for 5 to 8 hours.
Saute onion and zest in butter. Add flour; heat and stir until bubbly, adding half and half gradually. Mix in crabmeat and simmer about 1/2 hour. Add remaining ingredients, except egg yolks and simmer for another 15 minutes.
In a blender, combine the milk and orange Jell-O; blend for about 30 seconds or until Jell-O is dissolved. Spoon in yogurt and ice cream. Blend for about 1 minute or just until mixed. Makes about 3 1/2 cups.
Mix all ingredients well, except the margarine and Ritz crackers. Pour into a large baking dish or two small ones. Top with the Ritz crackers or saltines and 1 stick margarine. Crush crackers and melt margarine. Bake at 350° for 30 minutes.
Put sugar and butter in milk. Mix water and yeast and add to milk mixture. Add eggs, add flour and mix well. Divide into 6 pieces (or more if wanted). Roll out and cut into wedges. Spread with nut mixture. Roll up and twist into semi-circle. Brush with egg and milk mixture. Bake on greased tins at 375° for 10-12 minutes.
Arrange chicken in layers, then broccoli and sauce. Top with croutons if desired. Bake at 325° for 1 hour.
Thaw spinach and drain well. Put spinach between two paper towels and squeeze to remove as much moisture as possible.
Sift dry ingredients in large bowl. Make a well. Add all other ingredients and mix until smooth. Place in two 9 1/2 x 5-inch bread pans (well greased). Bake at 350° for 1 hour.
Roll out single biscuits and fill with apple. Add 1/2 teaspoon sugar, nutmeg and cinnamon on each. (Place in a deep buttered pan.) In a separate pot, mix margarine, 1 cup sugar, water, 1/8 teaspoon nutmeg and cinnamon. Let boil 1 minute. Pour over biscuits and bake at 375° for 35 minutes.
Peel and section oranges; set aside. In small saucepan, bring orange juice to a boil. Stir the 2 tablespoons water and cornstarch until dissolved. Stir into boiling orange juice. Reduce heat to medium-low; cook until thickens and boils. Stir in oranges and nutmeg. Keep warm until ready to serve. Pour orange sauce over beets and arrange the oranges.
Sift and measure flour. Add baking powder, soda and salt and sift again. Cream the oleo; add sugar slowly. Continue beating until light and fluffy. Add eggs and mix until smooth. Add dry ingredients, alternating with mashed bananas. Turn into ungreased loaf pan, about 9 x 5-inch. Bake at 350° for 1 hour. This will make 3 (1/2 loaf) pans.
Brown ground beef and onion in skillet. Drain fat. Stir in seasoning mix, tomato sauce, beans and chilies. Layer half of tortillas on bottom of 12 x 8-inch baking dish. Spread half of meat mixture over tortillas and sprinkle with half of cheese. Repeat layers.
Combine all ingredients except ground beef in pot and simmer. Cook ground beef and onion in frying pan until done. Drain and add to simmering mixture. Simmer about 2 to 2 1/2 hours.
Cream butter and sugar. Add dry ingredients and milk alternately. Pour over syrup. Bake 30 minutes at 400°.
Spray a 9 x 9 x 2-inch baking pan with nonstick coating. Set aside. In a medium saucepan melt the margarine. Remove from the heat. Stir in the sugar and cocoa until combined. Add egg white and vanilla to saucepan. Using a wooden spoon lightly beat just until combined. Add flour, milk, baking powder and baking soda. Beat with the spoon until combined. Stir in walnuts or pecans. Spread the batter into the prepared baking pan. Bake at 350° for 16 to 18 minutes. After cooled, sprinkle with powdered sugar. Drizzle with chocolate icing. Cut into bars.
Mix all ingredients in bowl. Put in freezer-let set. Mold into a roll and cover with chopped pecans.
Layer listed items in square 8-inch or 9-inch dish. Serve with Tostitos chips.
Preheat oven to 350°. In small bowl, combine flour, baking powder and salt; set aside. In large bowl, combine 1 cup sugar and vegetable oil; mix well. Beat in eggs and vanilla. Gradually add flour mixture. Stir in chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Shape into balls; roll in remaining sugar or use colored sugar. Bake 8 to 10 minutes. Makes approximately 5 1/2 dozen.
Mix the vinegar, sugar, boiling water and oil. Bring to a boil, but don't boil it. Pour over vegetables. Let stand, covered, overnight. Drain.
Spread in greased 9 x 13-inch cake pan, crushed pineapple, pie filling on top of pineapple. Sprinkle cake mix on top of cherries. Pour melted butter on top of cake mix. Bake at 350° for 1 hour.
Drain pineapple, but use juice from thawed strawberries. Dissolve jello in boiling water. Combine all ingredients. Chill until set.
Prepare baking hen. Cook until tender. Remove bones, skin and fat. Cut into pieces. Add together with good portion of broth. Bring to boil, adding salt and pepper, if desired. To this, add a paste made with water and flour until possibly half as a boiled custard would be. Remove from fire. With about 3 pints of plain flour, add salt to taste, enough Crisco to make short, soft dough. Mix with water. Grease 9-inch pan. Roll bottom crust to medium thick. Line pans and dip 3 regular serving ladles into each crust. Add top crust. Have prepared a mixture of plain flour, salt and pepper to taste, with enough Crisco that it will crumble but still will stick together in the hand. Crumble over pies and bake about 425° for 20 minutes or desired brownness.
Pat ground meat on bottom of pan (use a 9 x 13-inch pan for 2 pounds; smaller pan for less meat). Cover meat with cheese slices. Mix cream of chicken soup with water and pour over cheese. Arrange Tater Tots on top. Bake at 350° for 45 minutes to 1 hour, depending on pan size.
Preheat oven to 350°. Peel and slice potatoes thinly. Slice onion thinly. In casserole dish, line bottom with potatoes. Sprinkle with a few sliced onions on top. Sprinkle salt and pepper over. Add 2 thin slices of butter. Repeat layer. In bowl, combine soup and milk. Mix well and pour on top of potatoes. Cook, uncovered, 30 to 45 minutes or until a slight coating covers potatoes. Serves 4 to 6.
Combine all ingredients. Place in a greased casserole dish and bake at 250° for 30 minutes or until hot and bubbly.
Mash avocados. Add lemon juice, salt and pepper. Combine sour cream, mayonnaise and taco seasoning. Assemble in layers the refried beans, avocado mix, sour cream mix, onions, tomatoes and olives. Top with cheese.
Line dish with vanilla wafers. Add pudding mix to milk. Beat with mixer for 1 minute or until smooth. Stir in vanilla, then bananas. Fold in the whipped cream. Spoon over wafers and chill for at least 4 hours.
Cream margarine with sugars; stir in egg, peanut butter and vanilla. Combine flour and baking powder; add to margarine mixture and beat. Make dough into 1-inch balls and place on cookie sheet that has been lightly coated with cooking spray. Flatten each ball with a fork dipped in flour. Bake at 350° for about 15 minutes. Cool cookies for 2 minutes before removing from sheet. Makes 3 dozen cookies, 72 calories per cookie.
Drain crushed pineapple and take pineapple juice and mix with instant pudding. Drain fruit cocktail and add fruit and pineapple to pudding mixture. Add Cool Whip and mix well. Chill.
For crust, cook spaghetti noodles according to package directions. Drain. Combine 1 egg, Parmesan cheese and margarine. Stir in hot noodles. Press mixture evenly into bottom and up sides of a 9-inch pie plate. Drain cottage cheese; combine with 1 egg. Spread over crust. Set aside.
Combine pudding mix, sugar and milk in a small bowl. Beat at lowest speed about 1 minute. Fold in whipped topping. Spread at once. Refrigerate cake.
Mix cake mix by box directions. Pour 3/4 of mix into oblong pan (13 x 9 x 2-inch). Bake for 15 minutes. Mix caramels with evaporated milk and melt. Pour that on top of cake, then place chocolate chips on top. Place nuts over chocolate. Pour rest of cake mix on top. Bake until done (remaining time according to the box directions). The toothpick test does not work for doneness on this cake.
Bring butter and eggs to room temperature. Meanwhile, soak light raisins in boiling water 5 minutes; drain and set aside. Combine flour, baking powder and cream of tartar. Beat butter in a mixer bowl with an electric mixer on medium speed 30 seconds. Gradually add sugar, 2 tablespoons at a time, beating on medium to high speed about 6 minutes total. Add molasses. Add eggs, one at a time, beating 1 minute after each addition, scraping bowl often. Gradually add flour mixture to butter mixture, beating on low speed just until combined. Fold in ginger and raisins. Pour batter in a greased and floured 10-inch fluted tube pan. Bake in a 325° oven 55 to 65 minutes. Cool on a wire rack 10 minutes. Remove from pan. Cool thoroughly on wire rack. Makes 12 to 16 servings.
Cut biscuits into quarters. Combine granulated sugar and cinnamon in a bag. Add dough quarters; shake until coated. Place pieces in greased tube pan. Bring brown sugar and butter to boil; boil for 1 minute. Pour over arranged biscuits. Bake at 350° for 30 to 35 minutes. Turn out onto a large plate.
Wash and soak red beans. Drain. Saute all other ingredients. Cover beans with water in a large pot. Add other ingredients. Bring to a boil. Lower heat and simmer for 1 hour. Make sure that beans are tender. Serve over rice.
Coat two mini-fluted cupcake or muffin pans (12 indentations each pan, each indentation 2 1/2-inches in diameter) with cooking spray. Lightly dust with flour. Combine cherries and 1/2 cup orange juice in a bowl for 1 hour, toss occasionally.
Place potatoes in a steaming rack in a large Dutch oven. Add water to depth of 1-inch. Bring to a boil. Cover and steam 5 minutes. Add asparagus and red pepper. Cover and steam 5 minutes. Add zucchini and mushrooms. Cover and steam 5 minutes. Add corn. Cover and steam 1 minute. Transfer vegetables to a bowl. Toss with olive butter. Yields 6 servings.
Coat meat with flour. Brown with garlic and onion in olive oil. Add other ingredients. Bring to a boil. Reduce heat and simmer 4 to 5 hours.
Brown meat and onion. Add beans and tomatoes. Cook 40 minutes on medium heat on stove top. Season to taste.
Drain apricots and place in a buttered baking dish in layers. Dot each layer with butter. Sprinkle brown sugar, mixed with cinnamon on top. Sprinkle with Ritz cracker crumbs and dot with butter. Bake 30 to 45 minutes at 375°.
Heat oven to 350°. In medium saucepan over medium heat, place chips and butter. Heat, stirring constantly, until melted. Remove from heat. Stir in flour, sugar, eggs and baking powder. Blend thoroughly. Spread batter in greased and floured 8 or 9-inch square baking pan. Bake 25 to 30 minutes or until brownie begins to pull away from sides of pan. Cool completely in pan on wire rack. Cut into squares. Yields 20 brownies.
Cream the margarine, peanut butter and sugars. Add eggs. Sift together flour, baking soda and salt. Mix with creamed mixture. Stir in 1 teaspoon vanilla. Shape into 1-inch balls and place on ungreased cookie sheets. Bake at 350° for 8 minutes. Remove from oven and press 1 chocolate star in the middle of each cookie. Return to oven for 2 minutes or until lightly browned. Do not overbake. Cool 10 minutes and remove from cookie sheets. Makes 3 to 4 dozen cookies. Recipe can be halved for a smaller batch.
Mix cream cheese, margarine and powdered sugar until creamy. In a separate bowl mix instant pudding and milk. Add to cheese mixture; add Cool Whip. Alternate crushed cookies and mixture in flower pot or pan. Save enough cookie crumbs to cover the top. Add gummy worms and/or flowers for decoration.
Bring butter and brown sugar to a boil. Add pecans. Layer graham crackers on cookie sheet. Pour mixture over graham crackers. Bake at 350° for 8 minutes.
Let water, sugar and cream of tartar boil for 5 minutes. Add crackers one at a time. Do not stir; let boil for 2 minutes. Place mixture in an unbaked pie shell. Dot with butter. Sprinkle with brown sugar and cinnamon. Add top crust. Bake 25 minutes at 425° or until brown.
Cream margarine and sugar until light. Add egg, then sifted dry ingredients alternately with milk, to make a soft batter. Fold in blueberries and fill muffin tins about 2/3 full (use foil liners). Bake in a 400° oven about 15 to 20 minutes.
Brown hamburger, onion, garlic; then drain. Add tomato sauce and taco seasoning and let simmer.
Cook sausage in large frying pan or a Dutch oven. Drain fat. Add green pepper, onion and garlic. Cook 5 minutes. Add tomatoes and seasonings and stir well. Add peas with liquid. Cover and simmer 15 minutes. Serve over cooked rice with grated cheese. (Better if prepared ahead of time. The flavors have a chance to blend.)
Heat apple cider in a large saucepan or slow cooker. Add brown sugar and stir until dissolved. Add spices and simmer 15 minutes. Pour into mugs. Garnish with slices of orange and cinnamon sticks, if desired. Makes 8 servings.
Cream shortening and sugar; add egg, applesauce, flour, salt and cinnamon and mix well. Mix 2 teaspoons soda with 1/2 cup boiling water and add to the mixture. Add raisins and nuts. Bake in prepared pan 1 hour at 350°.
Cream together shortening and sugar. Add beaten eggs. Add bananas and sift together flour and baking soda. Add to mixture. If desired add nuts. Pour mixture into a loaf pan and bake at 325° for about an hour.
Cook macaroni; combine all ingredients, then add macaroni. Bake in a 9 x 9-inch pan at 350° for 40 minutes.
Soak beans overnight. Drain. Saute onion in oil. Stir in garlic, chilies, cumin, oregano and cayenne. Saute 3 minutes more. Add the beans and 8 cups of chicken broth. Bring to boil; reduce heat and simmer until beans are tender (several hours). If mixture becomes too dry, add more chicken broth. Stir in chicken pieces. Season with salt and pepper. Ladle into serving bowls, top with shredded cheese. Stir until cheese melts. Garnish with salsa.
Combine all ingredients except chips and press into 9 x 13-inch greased pan. Melt chips in microwave 20 to 30 seconds. Spread over peanut butter mixture and refrigerate for 2 or more hours before serving.
Mix together and spread on tray. Then layer: shredded lettuce, diced tomatoes, chili peppers and shredded Cheddar cheese. Serve with nachos.
Cook spaghetti. Drain. Add butter and cheeses. Salt. Brown ground beef in skillet with next 5 ingredients. Drain beef into colander. Pour grease out of skillet. Return beef to skillet and crispen ground beef. Add chopped pepper, onion and mushrooms. Stir over medium/high heat until veggies are tender. Add tomatoes and beef mixture. Reserve 2 cups meat sauce, using slotted spoon. Mix balance with noodles in buttered pie pans, forming "shells." Top with reserved meat. Bake for 25 to 30 minutes at 350°. Top with grated or sliced processed cheese. Return to oven to melt.
Boil water and sugar together for 5 minutes. Drop in fresh cranberries and cook until they burst open. Set off stove and add cherry jell-O and cool to lukewarm. Add drained, crushed pineapple, chopped celery and chopped nuts.
Measure all dry ingredients into a large mixing bowl. Blend well. Measure shortening and add to dry ingredients. Blend well. Place mixture in a labeled Ziploc bag; store in the refrigerator.
Cook together the water, sugar, Jell-O, cornstarch and oranges until thick. Pour into baked pie crust. Chill thoroughly. Serve with Cool Whip topping.
Mix all ingredients together. Put 3/4 in cake pan; add 1 can cherry pie filling. Then add the remaining cake. Swirl together. Bake at 325° for 50 minutes.
Combine cream cheese, crabmeat, bread crumbs and 2 drops sesame oil. Heat 1-inch peanut oil in skillet or wok. Put 1 teaspoon of filling in center of each won ton wrapper. Fold corner to center, wetting edges to seal. Deep fry for about 3 minutes or until brown and puffed. Drain. Serve hot with Chinese mustard.
This "Community Meal" requires all at the table to become involved in the cooking. Raw meats and vegetables are arranged on platters around a boiling (electric) skillet of chicken broth. All take part in "feeding" the skillet with the raw ingredients which take a minute or so to cook. Continue feeding the skillet as cooked pieces are removed to individual's sauce bowls for flavoring and enjoying.
Melt butter. Combine rest of ingredients, except chicken, with butter. Coat chicken wings with mixture. Bake wings skin side down, for 1/2 hour at 350°. Turn and continue baking for 15 to 20 minutes or until browned and tender.
Mix chicken, soup, celery, onion, chestnuts, and mayonnaise. Add 1 cup corn flakes, mix well. Pour into 9 x 13 inch dish, (sprayed with Pam). Mix remaining cornflakes with melted butter and spread on top. Bake at 325° for 35-40 minutes.
Cream margarine and peanut butter; gradually add sugar, beating at medium speed of electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Combine dry ingredients and add alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in vanilla. Pour batter into 2 greased and floured 9-inch round pans for 10 minutes. Remove from pans and cool completely on wire racks. Spread jelly between layers; spread top and sides with peanut butter frostings. Garnish with chopped peanuts if desired.
Mix all ingredients thoroughly and roll into about 12 to 14 balls. Bake at 350° until golden brown. Serves 3.
Preheat oven to 450°. In shallow baking pan, blend everything but potatoes. Cut potatoes into quarters leaving peelings on if desired. Add potatoes to pan and stir to coat. Bake (stirring occasionally) for 60 minutes or until potatoes are tender. Garnish with parsley.
Mix together then fold in 9 ounces Cool Whip. Grease a 9 x 13-inch pan. Layer a row of graham crackers, then filling, then graham crackers. Cover with the following glaze.
Cook macaroni until tender; drain. Saute onion in 3 tablespoons margarine. Add tomatoes, oregano, salt and pepper. Cook and stir to break up tomatoes for 10 minutes. Add macaroni, sour cream and Cheddar cheese and mix well. Spoon into 1 1/2-quart casserole. Sprinkle with Parmesan cheese and 2 tablespoons margarine, cut in pieces, on top. Bake at 350° for 25 minutes.
Brown meat in skillet and drain. Add other ingredients and simmer until onion and pepper are tender.
Pour vegetable oil into corn popper. Pour seeds into popper. Put top on and plus popper in. Wait about 5 to 10 minutes. Unplug popper and eat!
Soak cukes, onions and peppers under ice, at least 3 hours under ice. Combine other ingredients and bring to a boil. Add vegetables; bring to boiling point, don't boil. Fill sterilized jars to overflowing. Clean lip of jar and seal.
Brown ground beef and stir in onion. Heat oven to 350°. Mix together the soup, sour cream, milk and salt and pepper. Add potatoes and ground beef. Pour into a 9 x 13-inch casserole dish. Sprinkle cheese on top and bake for 1 hour at 350°.
Mix cornbread mix according to package directions. Add remaining ingredients and pour into a 13 x 9 pan. Bake at 400 degrees for 20 minutes.
Mix together well and drop by teaspoonfuls. Bake at 375° for 15 minutes.
Combine all ingredients and mix well. Taste and adjust seasoning, if needed. Refrigerate for at least an hour or overnight for flavors to blend. Pour into a 2-quart baking pan. Bake at 350 degrees for 25 to 30 minutes. I usually add cooked chicken to the dressing before baking.
Mix the three cans of fruit. Add pudding mix and mix thoroughly. Refrigerate 24 hours. Before serving, add bananas if desired.
Mix cornstarch, cinnamon and salt. Slowly add apple juice and stir well. Add apple slices. Simmer over low heat until thickened. Pour into unbaked pie shell. Cover with second shell, crimping edges. Bake at 350° for approximately 35 to 40 minutes. Makes 6 to 8 servings.
Preheat oven to 350°. Lightly grease a loaf pan (8 x 14-inch or average size). Pour in cherry pie filling and spread over bottom of pan. Next, add the crushed pineapple (do not drain). Spread this evenly over the cherries. Empty dry cake mix over pineapple, spreading evenly. Then sprinkle nuts. Next, dice two cubes of oleo over the whole mixture. Put in oven and let bake for 45 minutes to an hour.
Brown hamburger. Drain. Cook shells and cheese. Pour spaghetti sauce on shells. Add hamburger. Mix. Add cheese on top. Bake at 350° for 25 minutes.
Blend first 6 ingredients with wire whisk. Add next 3 ingredients and blend well with mixer for 2 minutes. Use a 13 x 9 x 2-inch greased and floured pan. Bake for about 35 minutes at 325°. Let cool completely before icing.
Cream together butter and sugar. Add eggs and beat well. Sift together dry ingredients. Add to creamed mixture alternately with banana, blending well after each addition. Stir in nuts. Pour into well-greased loaf pan. Bake 40 to 45 minutes at 350°.
Brown and drain ground beef. Add taco seasoning and water as directions stated on envelope and simmer as directed. Add refried beans and 1/2 of salsa. Pour into 9 x 13-inch pan. Top as you wish. I usually put cheese on first, then make stripes of the remaining salsa and sour cream. On top of that, I sprinkle chopped lettuce, onions and end with black olives.
Melt oleo over low heat; cool. Add sugar, molasses and egg; beat well. Sift together flour, soda, cloves, ginger and cinnamon. Add to first mixture. Chill. Form in 1-inch balls; roll in granulated sugar. Bake on a greased cookie sheet 2 inches apart. Bake at 375° for 8 to 10 minutes.
Mix all ingredients together. Fills 1 quart jar. Add 2 tablespoons in 6 ounce cup of hot water.
Fry ground beef, onions and shortening in skillet until meat browns. Add remaining ingredients. Bake, uncovered, at 400° for 30 minutes. May be mixed in advance and refrigerated. Bake just before serving. Also freezes well.
Cream the butter. Add the honey and molasses. Continue beating until they are combined. Beat in the egg and vanilla. Mix together the flour, ginger, cinnamon and baking soda. Add to the butter mixture. The dough will be slightly sticky. Refrigerate the dough for 1 hour before baking.
In a stockpot, combine peppers, chicken, bouillon, garlic, onion, carrots, celery, mushrooms, garbanzo beans and approximately 6 to 8 cups of water. Cover with cumin seed, salt and pepper to taste. Simmer for 3 hours.
Sort and wash beans. Combine beans and soda in a deep 3-quart casserole. Cover with water 2-inches above beans; let soak overnight. Drain beans. Combine beans, 5 cups water and next 5 ingredients. Cover with heavy-duty plastic wrap and microwave on High for 15 minutes or until boiling. Add ham and bay leaf. Reduce to Medium-low (30 percent) power; cover and microwave for 2 1/2 hours or until beans are tender. Remove and discard bay leaf.
Combine all ingredients, except chicken, in a glass bowl and let stand for 12 - 24 hours. Reserving some sauce for basting, marinate chicken pieces in remaining sauce for at least 4 hours in the refrigerator (the longer it marinates, the stronger the flavor). Grill chicken, basting with reserved marinade until well done.
Prepare and bake cake according to package directions, in a 13x9 pan. Cool cake and spread 1/2 container of Cool Whip on top. Arrange peach slices on top and then spread remaining Cool Whip over peaches. Chill overnight.