HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a deep bowl, dissolve Jell-O with hot water. Add cream cheese. Stir until dissolved and creamy. Add sugar and vanilla. Stir in remaining ingredients. Chill well or overnight. This is a very firm Jell-O.
Cut stems and scoop out seeds of squash. Wash. Mix the washed rice, lamb and spices together. Stuff squash with mixture, but do not pack too tightly. Arrange in saucepan. Add tomatoes, tomato sauce, salt and pepper. Add enough water to cover. Bring to a boil, then reduce heat to medium low and cook for 25 minutes.
My mom cooks it. She cooks it the way she likes to. She cooks it back and froth. She cleans up and she cooks everything and then she vacuums!
Combine ingredients. Form into balls. Arrange in baking dish. You may freeze or prepare meatballs from this point.
Sift dry ingredients together 3 times. Mix in everything else in order. Heat a 9-inch iron skillet in a 375° oven with the bacon grease in it. Pour batter in the piping hot skillet. Bake for 25 to 30 minutes at 375°. If using a long (9 x 17-inch) iron skillet, make 3 recipes to fill it.
Mix sweet potatoes, margarine, sugar and vanilla well with mixer. Add 1 cup coconut. Place in casserole dish and bake at 375° for 25 minutes. Cover top with marshmallows and brown in oven.
Beat all the ingredients until smooth. Add zucchini and mix together, then pour into tube pan. Bake 1 hour 15 minutes.
Mix together well brown sugar, shortening, vanilla, salt and eggs, then add flour sifted with baking powder. This makes a very stiff dough. Spread on a greased cookie sheet. Press chopped nuts into it. Bake 20 minutes at 350°. They will seem slightly underdone but should be golden when cool. Cut into strips before they cool.
Put all ingredients except butter into a large mixing bowl. Melt butter and pour over other ingredients in bowl. Mix well. Shape into small balls or any shape desired.
Mix together all ingredients, adding water and butter last. Fill both cavities of turkey 2/3 full. This makes a lot! You can use the small bag of stuffing and cut all ingredients in half.
Mix all ingredients in pan except vanilla and soda. Boil and stir constantly until thick. Let set 5 minutes without stirring. Add vanilla and stir well. Stir in soda. Pop popcorn (6 quarts). Pour mixture into popcorn. Add peanuts; stir. Bake for 1 hour at 250° in large pan.
Cover hen with water and simmer until meat begins to fall off. Remove from broth and cut or shred meat. Save broth (approximately 1/2 gallon) to use for cooking vegetables. Fresh or frozen vegetables may be used. When vegetables are tender, add chicken and other ingredients. Corn should be added toward end of cooking time since it tends to stick. Simmer chicken and vegetables about 2 hours. Stir occasionally. Add handful macaroni during last 15 minutes for thickness. Serves 8 to 12 people. Stew may be frozen.
Melt butter or oleo, cocoa and milk and bring to a fast boil, stirring constantly. Pour into a bowl with powdered sugar and add nuts and vanilla. Mix thoroughly and pour on the hot cake.
Brown garlic and salt pork being careful not to burn it or your sauce is ruined before your start. Blend paste and water. Add to salt pork. Add tomatoes. Grate the Romano cheese, adding to sauce 1/3 cup. Simmer slowly for 4 hours.
Mix all ingredients. Cook in saucepan over medium heat. Stir constantly until sauce comes to a boil. Makes about 1 pint.
Steam scallops and season with salt, pepper and garlic salt. Prepare noodles; make sure that they are no longer than 4 inches each. (It makes stirring in the cheese quite difficult if they are too long.) Add cheese to noodles and stir until melted. Add milk as a thinner. Add scallops last.
Sift cake mix and pudding together; add eggs, one at a time. Add oil, then 7-Up. Mix together and pour into three 9-inch cake pans. Bake at 350° about 30 to 35 minutes.
In frying pan over low flame, melt 1 stick margarine. Stir in 1 small, minced onion until onion is tender. Stir in Tabasco sauce, pepper, garlic powder, oregano, and lemon juice. Heat to simmer. Add bread crumbs; stir in. Add Mozzarella until melted. Serve warm with crackers or tortilla chips. Can be made ahead and reheated in microwave.
Place chicken pieces on a greased cookie sheet, salt and pepper if desired. Spoon 1 to 1 1/2 tablespoons of salsa over chicken. Bake at 375° for approximately 45 minutes, remove pan from oven and place strips of Mozzarella cheese over cooked chicken and allow to melt.
Melt butter, cinnamon and brown sugar 1 minute on High in microwave. Add 4 cups of pecans. Stir to mix. Microwave on High 2 1/2 minutes. Put on cookie sheet to cool.
Mix 3/4 cup flour, sugar, salt and undissolved yeast. Heat milk, water and margarine at 120° to 130°. Gradually add to dry ingredients and beat 2 minutes at medium speed of mixer. Add 1/4 cup flour and beat at high speed for 2 minutes. Stir enough additional flour to make soft dough. On floured board, knead 2 to 3 minutes. Shape into balls. Let rise for 30 minutes. Heat oven to 375°. Bake 20 to 25 minutes. Makes 1 dozen rolls.
Mix together the flour, sugar, baking powder and salt. Cut in the Crisco; set aside. Beat the egg and vinegar or lemon juice in a cup, then fill rest of cup with water. Mix together; mix with fork until mixture is consistent. Store in covered container in refrigerator. (Will keep for a month.)
Heat milk on top of stove. When milk is hot, add rice and boil slowly until rice is tender and pudding is thickened. Add sugar and vanilla and heat until sugar is dissolved. Remove pan from heat. Beat eggs and stir a little of the hot rice mixture into them. Pour this into rice mixture and replace pan on heat and stir until creamy. Remove from heat and pour into a bowl or individual dishes. Sprinkle with cinnamon and allow to cool. Pudding may be eaten warm as well as cold.
Saute beef and onion in margarine until beef is done and onion is clear. Blend in flour, salt and pepper. Mix in milk, eggs and Worcestershire sauce together. Add 1 cup cheese. Combine with beef mixture. Pour into pastry shell. Sprinkle 1 cup cheese over top. Bake at 425° for 20 to 25 minutes.
Mix all ingredients together in bowl. Shape into patties. Put in hot skillet with 1/8-inch cooking oil. Brown and turn. Brown other side.
Mash yams until smooth. Preheat oven to 400°. Mix drained pineapple and 3 tablespoons of syrup into yams. Spoon into a 9-inch round or 8-inch square, nonstick baking pan. Beat egg whites to soft peaks. Add remaining 1 tablespoon of syrup and beat until stiff. Spread with spatula using a swirling motion on top of yam mixture. Bake at 400° for 8 to 10 minutes or until top is golden brown.
Peel 4 large onions. Leave root end on. Cut into 6 sections; do not cut all the way through. Put in greased baking dish. Cover with vinegar, olive oil, thyme, basil salt and pepper mixture. Cover, bake 450° for 25 minutes. Uncover, bake for 45 minutes. Serves 4.
Make jello according to instruction on box (using 2 cups less water than required). When jello is particularly jelled, place juice from pineapple into blender along with the cream cheese. Blend just long enough to get the lumps out about 6 seconds. Then pour cream cheese, pineapple and cool whip into jello mixture and mix well. Together with spoon. Pour into desired dish or mold. Chill for at least 12 hours.
In saucepan, mix Jell-O, pineapple and sugar. Heat until Jell-O melts and just begins to bubble; let cool. Beat evaporated milk and lemon juice until stiff. Fold into Jell-O mixture, then pour into baked pie shell. Chill until set firm.
Cook first 3 ingredients until all redness is gone from beef. Drain off fat. Add 2 cups water and beef cubes. Bring to boil, then lower heat. Make thickener by mixing together 1/4 cup water and cornstarch in a cup. Mix until smooth. Add this slowly to ground beef, stirring constantly until desired consistency. Add Gravy Master (optional), salt and pepper. Simmer on low heat about 3 minutes.
Peel banana and cut into chunks. Place banana, milk, vanilla, honey, and ice into blender or food processor. Blend until mixture looks smooth, about 4 minutes. Stir with a wooden spoon to check that all ingredients are thoroughly mixed. Serve in tall glasses.
Brown ground beef; drain on paper towels. Saute onion and garlic until soft in pan drippings. Sprinkle chili powder into pan and cook, stirring constantly, for 2 minutes. Stir in tomatoes, breaking up with spoon, and kidney beans. Stir in ground beef; simmer, un1overed, for 15 minutes.
Heat oven to 425°. In large nonstick skillet, brown beef; drain off fat. Put back in skillet and add barbecue sauce and onions; heat thoroughly. Put onto pizza crust and sprinkle with cheese. Bake for 12 to 15 minutes until cheese is melted. Also leftover beef (shredded) can be substituted for ground beef and bell pepper and vegetables may be added if desired. Very versatile dish.
Combine avocado, 3 tablespoons picante sauce and lemon juice. Stir well. Add tomatoes and stir in. Spread in bottom of shallow dish. Top with olives and sour cream all over top. Spoon picante sauce over top of that and then add cheese. Serve with chips.
Wash and cut cucumbers thin. Dice rest of vegetables. Pour vinegar, sugar and salt over vegetable mixture; let set awhile. Stir several times. When juice is drawn (4 hours or overnight), package and freeze. To thaw, thaw in refrigerator. Cucumbers will be crisp when thawed.
In a mixing bowl, combine sugar, cinnamon and spice; mix well. Add pumpkin; stir for thorough mixing. Add eggs. Beat lightly with rotary beater or fork. Gradually add in evaporated milk and milk. Place pie shell on oven rack. Pour in mixture. Cover edge of dough with foil. Bake for 25 minutes at 375°. Remove edge foil and continue baking for 25 minutes, or until knife inserted near center comes out clean. May be topped with whipped cream.
Cream shortening, butter and sugar. Add flour and eggs (begin and end with flour). Add flavorings and bake in a buttered and lightly sugared Bundt pan for 55 minutes at 325°. Yield: 1 Bundt cake.
Arrange ingredients in greased 13 x 9-inch baking dish in layers, beginning with meat and topping with tomatoes. Season with salt and pepper. Add tomato soup and 1 soup can of water. Bake for 1 1/2 hours at 350° or 2 1/2 hours at 300°.
Grease and flour cake pan. Combine first 9 ingredients and boil for 3 minutes. Cool. When cool, add 1 teaspoon baking powder sifted with 2 cups flour. Last, add 1 teaspoon soda dissolved in a small amount of hot water. Bake at 350° for about 1 hour or until a toothpick comes out clean when inserted in cake. "Does nicely in a tube pan."
Place apples in greased 6 x 10-inch dish. Mix remaining ingredients together with fork until crumbly and sprinkle over apples. Melt and cool 1/3 cup shortening and pour over top. Sprinkle with 1/2 teaspoon cinnamon. Bake 30 to 40 minutes at 350°.
Combine onions, cheese, bread crumbs and seasonings, mixing well. Combine egg and milk. Dip chicken pieces in egg mixture; coat well with crumb mixture. Place in a greased 9 x 13 x 2-inch baking dish; spoon margarine over chicken. Bake at 350° for 1 hour, or until golden brown. Yields 4 servings.
Mix all ingredients in saucepan and boil hard for 1 minute. Cool and spread on bars or cake.
Cream shortening, butter and sugar. Add flour and soda. Then add coconut and extract. Form into rolls 1 1/2 inches wide. Wrap in wax paper and refrigerate. Then place on ungreased cookie sheet. Bake at 350° for about 10 minutes, just until lightly browned. Do not overbake!
Beat egg yolks; add 1 cup sugar, cornstarch, milk, salt and vanilla. Heat to almost boiling, then add 3/4 cup sugar which has been caramelized. Beat egg whites, adding 6 tablespoons sugar. Place mixture in baked pie crust, then add meringue. Bake in 350° oven until brown.
Cream butter and peanut butter together. Mix in powdered sugar until mixture can be made into balls, but not sticky. Chill. Form into balls; store in refrigerator.
Combine chicken, broccoli, cheese, mayo and dill. Roll out crescent rolls. Slice sides, then put mixture in center. Take up sides and braid down center. Brush top with egg white and sprinkle almonds on top. Bake at 375° for 25 minutes.
Mix all ingredients together and chill 1 hour. Roll dough out and cut with 2 1/2-inch cutter to fit in miniature muffin pans.
Mix oil, sugars and eggs and beat well. Sift flour and add gradually to mixture. Add vanilla and beat well. Fold in nuts and apples. Bake at 350° for 1 hour.
Mix and spread in 13 x 9-inch pan. Bake at 350° for 15 minutes. Cool.
Mix together with 1 pint Miracle Whip, 1 cup sugar and 2 to 3 tablespoons vinegar.
Empty pie filling into 9x13 pan. Sprinkle dry cake mix over pie filling. Sprinkle chopped nuts over cake mix. Pour melted butter or margarine over top.
Saute onion in oil; set aside. Cook broccoli as directed on package. Drain and set aside. Melt margarine in 9 x 13-inch pan. Mix dry corn bread mix with 4 eggs. Combine cottage cheese, broccoli, onion and melted margarine with corn bread mix; stir well. Pour into pan in which margarine was melted. Bake at 450° for 20 to 25 minutes.
Brown meat in skillet. Blend in soup and milk. Heat slowly, stirring often. Add cheese and mustard. Serve on toast, patti shells, rice or noodles. Serves 4.
Place 1/2 split banana in each of 4 flameproof dishes. Sprinkle with sugar, cinnamon and fine apple, then nuts. Dot with margarine. Broil 5 to 7 minutes. Serve with whipped cream, ice cream or yogurt. Serves 4.
Combine all ingredients in a large mixing bowl. Mix well. Pour mixture into a greased and floured 9 x 13-inch pan. Bake at 350° for 30 to 40 minutes.
Mix all ingredients in a large bowl. Put in 9 x 13-inch baking dish. Bake at 350° for 30 minutes.
In saucepan, heat soup and milk to boiling, stirring often. Stir in vegetables. Return to boiling. Cover; cook over low heat for 20 minutes, or until vegetables are tender, stirring often. Stir in cheese. Heat through. Makes 6 servings.
At room temperature, beat eggs slightly. Mix white sugar and flour and add to eggs. Scald 2 quarts half and half (DO NOT BOIL), then add small amount scalded half and half to sugar, flour, egg mixture - VERY SLOWLY. Take this and add back into scalded half and half. Heat, stirring constantly until almost coats wooden spoon. MUST USE WOODEN SPOON. Remove from heat. Add immediately 2 1/4 cups light brown sugar to half and half mixture. Add 2 quarts half and half to stop cooking process. Cool in refrigerator. Place in ice cream freezer and crank until mixture begins to freeze. Add remaining ingredients to partially frozen ice cream and crank until frozen.
In mixing bowl, combine flour, sugar, baking powder, salt and cinnamon. With fork, cut shortening to form fine particles. Add milk and eggs. Mix just until evenly blended. Spread batter evenly into muffin pan and put any kind of jam on top (1 teaspoon). Bake at 400° for 25 minutes. Makes 12 muffins.
Combine pudding mix, margarine and water in a saucepan. Bring just to a boil over medium heat, stirring constantly. Remove from heat. Quickly stir in sugar, blending well. Add nuts. Pour into oiled pan (8 x 4-inch loaf pan). Chill, then cut into squares.
Melt butter; add sugar and cinnamon and pecans. When it begins to boil pour over cut frozen rolls. Stir together then put in greased Bundt pan. (Follow directions on rolls to cook.)
Mix all ingredients except jello. Sprinkle jello over the top and stir together thoroughly. Chill before serving.
Spray 8 x 8-inch pan with Pam. Prepare cake mix according to package directions; can substitute some of water called for in cake mix with pineapple juice. Pour batter in pan. Mix pineapple and lemon pie filling. Drop spoonfuls of pineapple lemon mixture over top of cake batter. Bake at 350° until tests done. Good, good, good!
Place spices in basket of percolator and dissolve brown sugar in apple juice in percolator and let perk.
Mix cake and dry Jell-O together. Add water and mix. Add 4 eggs, one at a time; add cooking oil last and mix. Bake at 325° for 35 to 40 minutes.
Preheat oven to 350°. Prepare stuffing per package instructions. Add apple slices and walnuts. Place chops in baking dish. In a bowl, mix dry soup mix and water. Pour over chops. Cover and bake 45 minutes. Uncover. Top each pork chop with scoop of stuffing. Cover and bake 15 minutes more. Serve with your favorite "colorful" vegetable.
Cream shortening, butter, sugar, eggs and vanilla together until fluffy. Sift dry ingredients and add to mixture. Make walnut size balls and dip in granulated sugar. Place on ungreased cookie sheet 2-inches apart. Bake at 350° for 10 minutes.
Combine flour, mayonnaise, vinegar, mustard, salt, cayenne and water in top part of double boiler. Mix in eggs and cook, over simmering water, until thickened. Put in refrigerator until cold. Fold into whipped evaporated milk. Mix with remaining ingredients and chill.
Mix Crisco, sugar and vanilla together. Add egg and milk; stir. Add dry ingredients. Divide dough in half. Cover and chill at least 1 hour. On lightly floured surface roll to 1/8 inch thickness. Cut out and place on cookie sheet. Bake at 375°. For drop sugar cookie, omit 1/2 cup flour.
Beat together first 3 ingredients. Fold in pudding mix. Spoon into pie shell. Chill and serve.
Saute onion and green pepper in oleo for 5 minutes. Add all ingredients to muffin mix. Beat until smooth. Bake in casserole at 350° for 30 to 40 minutes.
Mix flour, salt and pepper in a 2-quart casserole dish. Layer potatoes, flour, onions and half of the cheese. Combine last four ingredients over potatoes. Bake at 375° for 50 minutes. Stir gently and sprinkle remaining cheese and bacon. Bake 5 minutes more.
Drain juice off pickles and cut pickles into chunks. Put remaining ingredients over pickles and put back in jar. Cover with lid and put in refrigerator and let set a few days. Turn the jar over once in a while to mix juice.
Cook rice as directed on box. Add all ingredients except paprika and cheese. Mix thoroughly. Pour into greased, shallow 3-quart baking dish. Sprinkle with paprika and Parmesan cheese. Bake at 350° until bubbly, about 30 to 40 minutes. Freezes well. When frozen, remove from freezer at least 4 hours before heating. Serve with mixed green salad and hot rolls or corn bread. Yields 12 servings.
Mix all ingredients together and pour into a Bundt pan. Bake at 350° for 35 minutes. Cool before frosting.
Take chuck steak and cut into pieces to fit in saucepan. Mix tomatoes with garlic, oregano, salt and pepper to taste. Pour a little tomato mixture on the bottom of pan. Place steak and rest of tomato sauce in pan. Cover and cook for 1 1/2 to 2 hours, over low heat, until steak is tender. Serve over macaroni.
Line a greased 9x13 pan evenly with biscuits; press to flatten biscuits and seal together, bringing biscuits 1 in. up sides of dish. Bake at 375 degrees for 5-6 minutes or until lightly browned. Set aside. Brown beef in a large skillet; stir in seasoning mix and water. Spread beef mixture over biscuits; sprinkle cheese over top. Bake at 375 degrees for 15 to 20 minutes or until biscuits are golden. If desired, spread sour cream over cheese; sprinkle with remaining ingredients. Cut into squares and serve immediately. Yield: 6-8 servings.
Spray shallow glass dish with Pam. Cover dish with enchilada sauce. Roll or stack tortillas with grated cheese and onions covered with enchilada sauce. Bake in oven at 350° for 30 minutes. Serve with lettuce and tomato on top. Add hot salsa to taste.
Pour hot water over chocolate and butter. Let cool and add vanilla; stir. Sift flour, salt, sugar and soda. Add to chocolate mixture. Add eggs and buttermilk. Bake in greased and floured pans at 350° for 30 to 40 minutes.
Preheat oven to 350°. Combine onion and bacon in skillet and saute until onion is transparent, then remove from stove. Combine beans, mustard, brown sugar and barbecue sauce in a large mixing bowl, then mix all of this together thoroughly. Add onion and bacon to the ingredients in mixing bowl and mix thoroughly. Put all of this into an uncovered baking dish in oven and bake at 350° for one hour.
Preheat oven to 350°. Mix together butter, sugar and vanilla. Stir flour and pecans into batter mixture. Chill dough, then shape into marble-size balls. Bake on ungreased cookie sheet for 15 to 17 minutes, until firm, but not brown. Roll gently in confectioners sugar. Cool, then roll in sugar again. Makes 50.
Cook pasta following directions on package. Drain and chill. In a large bowl, combine pasta, red pepper, celery, squash, onion and salmon. Add dressing. Toss until mixed. Chill salad. Garnish with parsley. Makes 4 servings.
Mix together caramels and 1/3 cup of evaporated milk. Melt over low heat on stove in saucepan, stirring occasionally. Mix together the cake mix, margarine and 1/3 cup evaporated milk; press half of this mixture into greased and floured 9 x 13-inch pan. Bake at 350° for 8 minutes, then take 1 cup chocolate chips and spread on top of baked cake. Spread caramel mixture on top. Take the other half of the cake mixture and drop by spoonfuls on top of caramel layer. Bake at 350° for 18 to 20 minutes.
Heat drippings in small iron skillet over low (300°) heat. Sprinkle flour over drippings and brown. Add stewed tomatoes with liquid. Salt and pepper to taste. Cook slowly for 3 to 5 minutes. Serve over hot buttermilk biscuits or rice.
Cook zucchini and onion in margarine in large skillet with lid, slowly. Cook corn in margarine with just enough water to obtain doneness, until water evaporates. Combine in shallow baking dish; sprinkle with French fried onions and Parmesan cheese. Preheat oven to 400° and bake quickly, about 5 minutes, watch to see that onion topping is not too done (burned!). Serve as a main dish or side dish with chicken, etc. Makes 4 to 6 servings.
Beat eggs well; add milk, salt, pepper, mustard and Picante sauce. To this mixture, add crumbled toast and sausage. Place in 8 1/2 x 13 pan; cover and refrigerate overnight. Bake at 350 degrees for 45-55 minutes.
In saucepan, bring water to boil. Add rice, salt and butter. Turn heat to low; cover and cook 20 minutes. Let cool. Add sour cream, cheese and chilies (to taste) to rice; mix thoroughly. Pour into lightly greased casserole. Sprinkle paprika on top. Bake in 350° oven until cheese melts and all is bubbly and hot, about 20 to 25 minutes. Serves 5 to 6.
In a large mixing bowl combine flour, oats, brown sugar, soda, salt and melted butter. Blend at low speed to form crumbs. Press 1/2 of mixture into bottom of 11 x 7-inch pan. Bake at 350° for 10 minutes. Remove from oven. Sprinkle with chips and nuts; blend topping with flour and pour over chips and nuts to cover. Sprinkle with remaining crumbs. Continue baking for 15 to 20 minutes or until golden brown. Chill.
Sift together the flour, sugar, baking powder and salt. Make a well in center of flour mixture and add the following in order: oil, egg yolks, orange juice and vanilla. Beat with spoon until smooth. Beat separately the egg whites and cream of tartar. Beat until very, very stiff. Pour egg yolk mixture gradually over whipped whites. Fold with spatula just until blended. Do not stir. Pour into 3 ungreased 8-inch round pans. Bake at 325° for 25 to 30 minutes.
Flour and grease tube pan. In large bowl, cream sugar, 1 cup margarine and 1 1/2 teaspoons vanilla until fluffy. Add eggs, 1 at a time, beating well after each egg. Cut up yams. Add to creamed mixture. Add flour, cinnamon, soda and nutmeg; mix well. By hand, fold in nuts, raisins and well-drained pineapple. Bake in preheated oven at 325° for 60 to 70 minutes or until done.
Cook frozen broccoli; put in bottom of 9 x 13-inch pan. Boil chicken breast until done; lay on top of broccoli. Mix cream of mushroom soup, cream of chicken soup and mayonnaise together and spread over chicken. Grate sharp Cheddar cheese; put on top, then add bread crumbs.
Fry hamburg, crumbled. Drain and place in slow cooker. Slightly fry onions and green pepper. Add to hamburg. Add remaining ingredients in slow cooker. Cook for 3 to 3 1/2 hours.