HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve jellos in boiling water. Add cold water. Add pie filling and mix well. Refrigerate until thickened. Beat together sugar, cream cheese and whipping cream until creamy and forms peaks. Add marshmallows. Frost on set jello. Garnish with slivered almonds or chopped walnuts. "Pretty in a clear bowl."
In large pan, combine potatoes, celery, onions, water, bouillon cubes and salt. Cover and cook until tender, about 15 minutes. Add 1 cup milk. Heat good. In bowl, blend sour cream and flour. Gradually add remaining 1 cup milk. Pour about 1/3 of hot potato mixture in sour cream mixture; stir. Pour back into pan and cook until thick. Be sure potatoes have cooked down good or soup will be too thin and watery. Makes 6 to 8 servings.
Bring water to a boil in a large pot and remove from heat. Add tea bags and let stand for 5 minutes. Then remove tea bags. Squeeze oranges and lemons (save rinds). Return tea to heat and add sugar, lemon rinds and cloves in a cheesecloth bag and add to tea. Simmer for about 10 minutes. Remove cheesecloth bag and discard. Serve hot.
Peel potatoes and cut into 1/2 to 1/4-inch pieces. Boil until tender, but not soft. Drain; put into shallow baking dish. Top with dots of butter and sprinkle with seasoning salt. (The more the better.) Bake, uncovered, in oven at 350° until desired tenderness.
Put 1-inch of water in kettle. Add potatoes, onion and salt pork. When potatoes are done, add fish and butter. When fish and potatoes are finished, add milk. Don't boil; just heat to eat. May be frozen in fish shanty overnight. When reheating, don't boil.
Blow up a balloon. Keep it inflated for at least 1 minute, then let the air out. Using a funnel, put as much flour in the balloon as possible. Remove the funnel. Tie a knot in the top of the balloon. Wash and dry the balloon blob. Draw a funny face and stretch it into different shapes.
Wash and put livers in bowl. Break 1 egg with livers and sprinkle garlic salt over livers. Pour soy sauce over livers to cover. Mix really well. Cover and let set overnight in refrigerator.
Mix all ingredients and bake 1 1/2 hours at 300° in tube pan.
Melt butter in saucepan. Add pasta and saute until limp or slightly browned. Do not burn butter. Add rice and bouillon dissolved in hot water. Add garlic pepper. Reduce heat, put lid on pot and simmer on low 25 minutes without peeking. May be baked in oven instead of on cooktop. Onions, mushrooms, artichoke hearts or whatever your heart desires may be added and cooked with rice.
Sprinkle chicken with salt, pepper and paprika. Brown in half the butter and remove to a casserole or shallow baking dish. Add remaining butter to drippings and saute mushrooms until tender. Sprinkle flour over mushrooms and stir in chicken broth, sherry and rosemary. Cook until thickened, then pour over chicken. Cover and bake at 350° for 45 minutes. If refrigerated ahead of time, cook for 1 hour. I usually make more gravy, it's great over potatoes.
In large saucepan over medium heat, saute the onion and garlic in the oil until tender. Do not brown. Add the potatoes, bell pepper and seasoning. Bring to a boil; reduce heat to low and simmer approximately 20 minutes or until potatoes are tender, stirring occasionally. Stir in the remaining ingredients and heat for another 2 to 5 minutes, stirring constantly. Remove bay leaf before serving. Makes 6 to 7 cups.
Thaw spinach and squeeze out water. Mix all ingredients. Yields 3 cups.
Peel (optional) squash and slice. Cook squash with the onion until just tender. Drain squash. In large bowl, gently combine squash with 4 tablespoons of melted butter, cheese, tomatoes and chilies. If desired, add salt and pepper to taste. Pour into lightly greased casserole dish. Drizzle with 2 tablespoons melted butter and top with crumbled cracker crumbs. Bake at 350° for 30 minutes or until bubbly. Yield: 6 to 8 servings. Freezes well.
Bring blackberries to boil in enough water to cover and sugar to taste. Mix sugar and flour; cut in butter. (Do not melt butter.) Beat egg separately. Add to flour mixture. Drop mixture into hot blackberries and bake about 35 minutes at 350° until brown.
Combine first 4 ingredients in a large Dutch oven; bring to a boil. Cover, reduce heat and simmer 15-20 minutes. Stir in whipping cream, butter, salt and pepper; cook, stirring constantly until butter melts and mixture is thoroughly heated. Spoon into serving bowls; sprinkle with Parmesan cheese. Yield: about 3 qt.
Fold yogurt into whipped topping; blend well. Fold into strawberries and spoon into crust. Freeze until firm, 4 hours or overnight. Remove from freezer 30 minutes before serving and keep chilled in refrigerator.
Coat a medium-size nonstick skillet with cooking spray; place over medium heat until hot. Add ham; saute 3 minutes. Combine ham, flour and next 3 ingredients in a bowl. Add milk, stirring just until dry ingredients are moistened. Drop batter by heaping tablespoons onto a baking sheet coated with cooking spray. Bake at 400° for 22 minutes. Yield: 1 dozen (serving size: 1 biscuit). Calories: 141. Fat grams: 4.6.
Grease 9 x 13-inch pan. Preheat oven to 325°. Mix cherry pie filling and pineapple together. Pour in pan. Spread coconut evenly over mixture, sprinkle on nuts. Take dry cake mix and sprinkle on top. Dot with oleo and bake 1 hour or until done.
Fry hamburger. Take the dish and layer 1/2 of the hamburger, 1/2 of the onion on top and layer Tater Tots. Then again with the meat and onions.
Mix hamburger with garlic powder and shape into small balls. Pan-fry until well cooked; drain. Mix chili sauce and grape jelly; add meatballs. Heat mixture. Serve warm in sauce. Makes 12 servings as an appetizer.
Mix above ingredients together. Drop by teaspoonfuls on cookie sheet. Bake 12 minutes in 350° oven. Cool on rack.
Boil together the butter, onion and mustard for 2 or 3 minutes. Remove from heat. Split top off of rolls in one slice. Spread butter mixture over bottom half, crumble ham over this, then grated cheese last. Put top of rolls back on and heat at 325° until cheese melts, about 7 to 10 minutes.
Mix all ingredients well. Place in jar; cover tightly. Place 2 teaspoons in cup of boiling water to serve. Yield: 30 servings.
Sift dry ingredients together. Add milk to beaten egg and stir liquid into dry ingredients. Blend in oil. Bake in greased muffin tins for 25 minutes at 400°.
Combine flour, cinnamon, sugar and salt. Add eggs, pumpkin and water. Add to flour mixture. Mix well. Add raisins and nuts. Pour into glass loaf pan that has been lightly greased and bottom lined with paper towel or wax paper. Elevate in microwave on saucer or small dish. Microwave on High 8 to 9 minutes, rotating every 2 minutes.
In a large bowl, combine flour, sugar and salt with pastry blender (or two knives used scissor fashion). Cut in shortening until mixture resembles coarse crumbs.
Mix refried beans and taco seasoning. Spread in bottom of 10 x 12-inch baking dish. Layer following ingredients in order: sour cream, thawed guacamole, chilies, black olives and mixed together cheese. Top with green onions and tomatoes. Serve with tortilla chips.
Mix all ingredients; pour over crackers and mix again to cover crackers. Pour onto a baking sheet and bake for 15 to 20 minutes at 275°. Allow to cool before storing.
Mix all but peanuts. Bring to a boil, about 2 to 3 minutes. Add peanuts.
Mix shortening, oleo and vanilla together. Beat well. Blend in salt, milk and confectioners sugar and beat well (the longer the better).
In a 1-quart bowl or casserole, combine butter, celery, onion, seasonings and lemon juice. Cook, covered, 3 minutes, stirring once. Mix bread cubes with mixture. Butter four 6 ounce custard cups. Line sides and bottoms with thin pieces of fish, reserving small scraps for top. (You may have to cut thick pieces in half.) Evenly divide stuffing between the 4 custard cups (about 1/2 cup each). Top with any leftover pieces of fish. Place custard cups on a dinner plate. Cook, covered with dinner plate, 4 minutes or until fish flakes easily. When done, with both hands, invert dinner plate with custard cups between them. Let stand, covered, while making sauce. Combine soup, pimiento or 1 teaspoon ripe olives and milk for sauce. Cook, uncovered, 1 minute and 30 seconds or until mixture bubbles. Remove top plate and custard cups. Spoon sauce over Turbans and serve. Makes 4 servings.
Heat 2 inches of salad oil to 360° in deep skillet. Beat ingredients; mix well. Hold finger on bottom of funnel and pour 1/4 cup batter into funnel. Start in center; drop batter in hot oil, moving funnel to make coil of rings. Fry cake, turning once with slotted spoon (about 2 minutes on each side). Drain. Sprinkle with confectioners sugar.
Combine first 5 ingredients in a saucepan and warm to 110°. Add yeast and stir to dissolve.
Bring sugar, water and butter to boil. Place apples into crescent rolls and roll up, beginning with big end. Place rolls into 8 x 8-inch baking dish and pour sugar mixture over rolls. Bake until brown in 350° oven. Sprinkle sugar and cinnamon over rolls when done. Be sure to pinch around rolls to seal shut. Enjoy!
Pare, core and slice apples. Pick over cranberries, discard soft ones. Place in large Dutch oven. Add water, cover tightly and cook until both fruits are tender, 20 to 30 minutes. Add sugar, stirring just enough to distribute. Cook 3 to 4 minutes longer. Remove from heat. May be eaten warm or chilled before serving.
Sift together flour, baking powder and salt. Cream together shortening, butter and sugar. Add eggs, one at a time. Add flour alternately with milk mixed with vanilla. Add pineapple. Bake in a tube pan for 1 1/2 hours.
In a large bowl, combine soup mix, ground turkey and water; shape into 4 patties. Grill or broil until done. Serve with toppings. Makes 4 servings.
Mix first 5 ingredients. Heat, all in melted butter. Slice bread. Spread sauce on rolls. Place ham and cheese on each and close. Wrap tight with foil and refrigerate overnight. Next day heat oven to 325° and bake 15 to 20 minutes. Good eating!
Boil chicken breasts (with stalk of celery, a carrot and a small onion) about 30 to 45 minutes. Tear chicken apart (save broth). Brown rice in skillet with oil added. Stir frequently as it will burn quickly. If needed, you can add more oil. After rice is browned, add broth and water to make 6 cups, chicken, bouillon and salt. Chop tomato and add to rice as it cooks. When rice begins to boil, cover and turn burner down to simmer about 10 to 15 minutes until rice is done and water absorbed. If rice is not done, add a little more water and cook until rice is done.
Mix together first 4 ingredients. Add oil and eggs to mixture. Add bananas and walnuts last. Grease loaf pan. Pour in pan and cook 45 minutes at 350°.
Preheat oven to 350°. In baking pan (9-inch square or 7 x 11-inch loaf pan), mix all ingredients except peaches. Next, pour peaches and juice over top. Bake until golden brown.
Put tea bags in boiling water. After a few minutes remove tea bags. Add water, orange juice, lemonade and sugar. The tea looks cloudy due to the orange juice and lemonade. Makes 4 quarts.
Preheat oven to 325°. Sprinkle salt and pepper over pork loin, then place in middle of flat baking dish. Sprinkle the onions, garlic and mushrooms around the meat. Spread the fig preserves over the meat until it is completely covered. Pour the wine around the meat; cover with foil and bake until done, 2 to 3 hours. Adjust baking time for less meat.
Score the pork and rub with salt, mustard powder and little pepper. Place on a grid and roast at 480° for about 1/2 hour or until the crackling turns white.
Slice top off rolls. Place ham and cheese and put top back on. Mix butter and other ingredients and pour over rolls. Bake at 350° until cheese melts.
Be careful in your selection. Do not choose too young, and take only such varieties as has been reared in a good moral atmosphere.
Place ground meat and onions in a large pot and brown the meat until done.	Stir frequently to prevent burning. When the meat is browned, drain excess grease. Add remaining ingredients except for chili powder and Pace picante sauce. Heat slowly to a simmer being careful not to burn the chili. Add chili powder and picante sauce a little at a time and mix well.	Taste your chili at each point and adjust to your likings.
Combine brown sugar, butter and nuts in saucepan. Boil for 2 minutes. Place sauce over graham crackers in 15 x 10-inch jelly roll pan. Bake at 350° for 10 minutes. Place Hershey bars on top immediately when taking out of oven. Spread when melted. (Do not put Hershey bars in oven.) Cut while warm. Refrigerate.
Sift dry ingredients into bowl. Cut in shortening. Combine egg, pumpkin and milk. Add to dry ingredients. Mix only until moist. Add raisins and pecans.
Combine the first 5 ingredients; beat well. Pour half of batter into greased Bundt pan.
Cook chicken and bone. Cook noodles in the chicken broth until tender. Put chicken and soup in with noodles. Add salt, pepper and celery salt to taste. Simmer.
Heat oven to 350°. In large mixer, combine sugar, butter and eggs. Beat at medium speed, scraping bowl often, until mixture is light and fluffy. Add pumpkin and bananas. Continue beating until well mixed. Mixture will have curdled appearance. Add remaining ingredients, except nuts. Mix just until moistened. Stir in nuts and spread into 2 greased 8 x 4-inch loaf pans. Bake for 50 to 60 mintues, until wooden pick comes out clean. Cool upright.
Mix all ingredients together. Bake at 350° in a greased 11 x 14-inch pan until done in center.
Saute onion in margarine until tender. Add water and bouillon cube. Bring to boil and stir in remaining ingredients. Return to boil, cover and remove from heat. Let stand 5 minutes. Makes 4 servings.
Have cheese, butter and eggs at room temperature. Cream the cream cheese, butter and sugar. Add eggs, one at a time. Add flour slowly to mixture. Scrape bowl down and then add vanilla while still beating. Pour into well-greased and floured tube pan. Bake at 300° for 1 hour and 45 minutes.
Mix first 4 ingredients in a 1 1/2-quart casserole dish. Microwave on High for 4 minutes. Stir well and microwave for 4 more minutes. Add butter and vanilla; mix well. Microwave 1 more minute. Add baking soda, stir until light and foamy. Pour onto ungreased cookie sheet and let set until cold. Break into pieces and store in airtight container.
Peel cucumbers and cut lengthwise into quarters, then crosswise into 1/4-inch thick slices. Place in bowl with 1/2 cup water and remaining ingredients. Toss with fork to mix. Cover and refrigerate. Serve with hot or cold meat, fish or poultry.
Mix and sift flour, baking powder, salt and 1/2 cup sugar. Add beaten egg and melted butter to milk. Combine 2 mixtures and blend well. Spread dough evenly in well-buttered pan. Let rise 10 minutes in warm place. Lay sliced apples in rows on dough, pressing in. Sprinkle with sugar, dot with butter (melted) and dust with cinnamon. Bake at 350° about 30 minutes or until center is done. Serve hot or cold or with milk.
Wash the rice. Place in individual casserole. Pout 1/2 cup of milk over the rice. Set the dish in a pan of water. Bake in moderate oven. Allow to bake until brown crust forms. As the milk is absorbed by the cooking rice, pour the remaining milk into the dish. During the last part of the cooking, add the vanilla and cinnamon. As soon as the rice is soft, remove from the oven and chill. Raisins can be added with the cinnamon. Yield: 1 serving. Carbohydrate 22 g, protein 10 g, fat 10 g, calories 218. One serving = 1 fruit exchange, 1 milk exchange. Add 1 fruit exchange if raisins are added.
In a small saucepan, heat altogether to boiling point. Stir. Makes 2 servings of 1 cup each.
Preheat oven to 300°. In medium bowl, combine flour, baking soda and salt. Mix well. Set aside. In a large bowl with an electric mixer, blend sugar at medium speed. Add butter and mix while scraping down the sides of the bowl. Add eggs, extract and bananas. Beat at medium speed until smooth. Add the flour mixture, 1 c. of the chocolate chips and the walnuts and blend at low speed until just combined.
Melt semi-sweet and unsweetened chocolates together with butter over low heat, stirring until smooth. Cool. Sift together flour, baking powder and salt; set aside. Beat eggs, sugar and vanilla until slightly thickened. Add the chocolate mixture and mix well. Add flour mixture mixing well. Stir in chocolate chips, pecans and walnuts. (If batter is thin, allow to stand for 10 minutes.) Drop by heaping tablespoonfuls onto lightly greased cookie sheets, spacing cookies 3-inches apart. Bake at 350° for 8 to 10 minutes. Remove to rack to cool. Do not overbake.
Combine ingredients with mixer, except shrimp. Add shrimp last. Chill. Makes 2 1/2 to 3 cups.
Heat oven to 350°. Grease and flour a 13 x 9 x 2-inch pan. Beat eggs, sugars,	oil and vanilla. Stir in flours, baking soda, baking powder, salt, cinnamon and allspice.	Mix in carrots and walnuts. Pour	into pan. Bake until light brown and top springs back when touched lightly in center, 50 to 55 minutes.
Melt butter. Mix butter with flour, sugar and vanilla. Add beaten eggs and mix well. Add chocolate chips, coconut and pecans. Pour into unbaked pie shell. Bake slowly in 300° oven until knife inserted in center comes out clean (1 to 1 1/2 hours).
Saute onion in butter. Blend in rest of ingredients except shrimp. Cook slowly, stirring occasionally. Devein shrimp; add to sauce. Cook 30 minutes.
Mix and shape into biscuits. Put in greased iron skillet. Bake at 450° until brown.
Mix all the ingredients and put in bell peppers. Set them in large deep pan that will go in the oven. Before you bake them, put a large can of shredded kraut on top of them and pour a large can of tomato juice over the peppers and kraut. Bake at 350° for about 1 1/2 hours.
Grease shallow baking dish. Boil potatoes or yams in the skins until soft. Remove and cool. Peel and slice in crosswise slices about 1 1/2 inches thick. Place in baking dish and dot with butter or margarine. Combine sugar, nutmeg, cinnamon and salt and sprinkle over potatoes. Pour brandy or sherry over all and bake at 375° for 30 minutes.
Shape into 8 loaves. Place in oiled baking dish. Pour barbecue sauce over loaves. Bake at 350° for 45 minutes.
Mix first layer. Put in bottom of 9 X 13-inch pan and bake in 400 degree oven for 8 minutes. Cool.
Boil chicken; cut up. Save juice. Melt butter. Add flour, salt, pepper and 2 cups of broth gradually. When blended, add chicken and cook until sauce thickens. Add the heavy cream; blend in. Keep warm over low heat.
Combine coconut milk (grind coconut and water together and strain), salt, garlic and pepper in a large pot. Bring to a boil to get soup-like mixture. Peel green bananas and dip into boiling soup (above). Cut up the fish of your choice (i.e. snapper) and also dip into mixture. Let bananas (and fish) get tender (test with fork). Serve hot.
Chill milk. Beat eggs until frothy. Add sugar replacement, salt and lemon juice to the eggs and beat well. Gradually pour in the cold milk. Pour mixture into 1 gallon freezer can. Freeze as directed. Add strawberries and food coloring when ice cream begins to thicken. Makes 8 servings. Exchange 1 serving: 1 nonfat milk, 1/3 fat. Calories per serving: 104.
Brown ground beef. Add onion, green pepper, rice, tomato juice and salt. Bring to a boil. Reduce heat and simmer for 1 hour or until rice is tender.
Mix flour and mayonnaise. Add milk (batter will be thin). Spoon into greased muffin pans. Makes 6 large rolls.
Combine pears and raisins in large bowl. Combine dates, pineapple juice, cornstarch, cinnamon and nutmeg in saucepan; mix well. Cook over medium heat until thickened, stirring constantly. Pour into pear and raisin mixture; mix until well coated. Spoon into pastry-lined deep dish pie plate. Top with remaining pastry, sealing edge and cutting vents. Brush with a small amount of milk. Cover edge of pastry with foil. Bake at 375° for 25 minutes. Remove foil. Bake for 30 to 35 minutes longer. Do not use chopped sugar-coated pitted dates. May substitute favorite fruit for pears and unsweetened orange or apple juice for pineapple juice. Yield: 6 servings.
Layer in Dutch oven as listed. Cover and cook on medium heat 45 minutes. Serve with cornbread.
Put water and rice in pan and bring to a boil, then add sugar. Put it on low heat and let it cook down. Add milk and salt and cook until thick. Add remaining ingredients and cook 5 minutes.
Prepare rice as directed on bag; place in oblong baking dish when cooked. Prepare Hollandaise Sauce as directed on package. Place fish fillets on top of yellow rice; pour all Hollandaise Sauce over fillets. Bake 15 minutes in 350° oven and serve.
Preheat oven to 325°. Mix first four ingredients by hand. Pour half of the batter into a greased 13 x 9 inch pan. Mix brown sugar and cinnamon. Sprinkle half over batter. Add rest of batter and sprinkle remaining sugar and cinnamon over top. Use fork and swirl through batter. Bake for 35 minutes. Mix powdered sugar, vanilla and milk. Spread over cake as soon as it comes out of the oven. You may pierce the cake with a fork to let icing to be absorbed.
Simmer ingredients for 30 minutes or until rice is done. Serve over bed of lettuce, onions and tomatoes. Top everything with Zesty Italian salad dressing.
Cook noodles to package directions. Drain and place in large bowl. Add margarine. After margarine is melted, add remaining ingredients. Place in 13 x 9 x 2-inch casserole. Sprinkle cinnamon on top. Bake uncovered one hour in 350° oven. Serves 20. Can freeze before cooking.
Fill level; cover with foil and bake at 350° for 15 to 20 minutes.
About 30 minutes before serving: In a pie plate, combine flour, salt and pepper. Dip tomato slices in mixture to coat both sides.
Brown ground beef and onions in electric skillet; drain excess grease. Spread potatoes evenly over beef; spread carrots over potatoes. Spread celery over carrots. Add salt and pepper to taste. Sprinkle oregano generously. Cover and cook 15 minutes at 350°. Spread green beans over mixture. Spread cream of mushroom soup over green beans. Cover and cook an additional 15 minutes.
Preheat oven to 375°. Dip roller in flour and evenly roll dough into a circle on a flat, round pizza pan. Press garlic and spread evenly over crust. Grate 1/2 of Romano cheese over crust. Sprinkle 1 cup of Mozzarella and 1 teaspoon oregano over crust. Slice tomatoes thinly. Layer tomatoes in a single layer over cheese. Sprinkle remaining Mozzarella and oregano over tomatoes, grate remaining Romano on top. Bake for 30 to 35 minutes. Cut into squares. Serve hot. Yields 16 appetizer servings.
Preheat oven to 350°. Combine and mix all ingredients. Place 1-inch size balls of dough onto cookie sheet. Bake at 350° for 10 to 12 minutes. Remove from oven and let stand 5 to 10 minutes. Remove from cookie pan.
Arrange long sheet of foil on shallow baking pan. Cut steak into strips and arrange in pan, slightly overlapping strips. Sprinkle onion soup mix, pepper and onion over meat. Drain and chop tomatoes; reserve liquid. Add tomatoes, salt and pepper to meat. Combine tomato liquid, steak sauce and cornstarch and pour over meat. Cover all with foil. Secure tightly. Bake at 350° for 2 hours.
Season pork chops with salt and pepper. Brown on both sides in skillet. Layer vegetables in 13 x 9 x 2-inch baking dish. Pour soup over vegetables. Remove chops from skillet; set aside. Remove fat from skillet and add water to rinse and scrape particles from bottom of skillet. Pour this over vegetables. Sprinkle with thyme. Place pork chops on top. Lay piece of foil over top and bake at 350° for 1 hour. Remove foil long enough to let chops brown or firm up on tops.
Grease a 9 x 12-inch baking dish. Mix oil, eggs and sugar. Add oatmeal, baking powder and milk; mix well and add raisins. Pour into prepared pan. Bake at 350° for 50 to 60 minutes. Serve warm with peaches and cream.
Mix all ingredients except cheese. Alternate chicken mix and cheese. Bake at 400° until hot and bubbly!