HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve jello in 1 1/4 cups boiling water. Stir in thawed strawberries, sugar and salt. Cool until it begins to thicken; fold in whipped cream. Cover bottom of 9-inch pan with half of the torn angel food cake. Pour half of mixture over cake. Make another layer of cake and pour remaining mixture on it. Put in refrigerator 4 to 5 hours.
Mix ingredients together and coat ribs. Bake at 375° for about 2 1/2 hours.
Slice zucchini thin and simmer in butter for 6 minutes. Melt sour cream and Swiss cheese. Add zucchini, butter and chives. Stir to coat. Season well with salt and pepper. Top with bread crumbs and Parmesan cheese. Heat 30 minutes in 375° oven. Serve.
Mix the first 4 ingredients together. Work flour in with hands. Use a cookie press to form cookies. Food coloring may be used to color cookie dough. Bake at 400° for 7 to 10 minutes. Do not brown. Yields 6 dozen.
Finely chop 1/2 cup pecans and coarsely chop remaining 1/2 cup of pecans; set aside.
Mix all ingredients. Pour into greased and floured pan(s). Bake in a preheated oven at 325° for 1 1/2 hours.
Slice squash; add onion and saute in margarine until tender. Add milk, cheese and Ro-Tel. Stir. Pour into greased casserole. Crumble Ritz crackers over top. Bake at 350° for 30 to 40 minutes.
Cook spinach and drain. Combine remaining ingredients in a large bowl. Spoon into a buttered tube pan and bake at 350° for 40 minutes.
Preheat oven to 400°. Grease twelve 2 1/2-inch muffin pan cups; set aside. In medium bowl, combine dry ingredients; mix well. Using pastry blender, cut in oleo and shortening until mixture resembles fine crumbs. Combine milk, vanilla and eggs. Add to dry ingredients all at once, stirring just until moistened. Do not overmix. Spoon batter into prepared cups, filling each 3/4 full. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan to cooling rack. Serve warm. Makes one dozen.
Mix cake mix as instructed on box. Mix 6 ounces cream cheese, 3 cups of the powdered sugar and 3/4 stick oleo (soften cream cheese and oleo in microwave). Spray 9 x 13-inch pan with Pam. Layer pan with nuts, then coconut, then prepared cake mix. Drop cream cheese mixture by spoonfuls in cake mixture, taking care not to touch sides. Bake at 300° for 60 minutes. When done, invert immediately, top down, to cool. Nuts will now be topping.
Cook spinach. Drain. Combine eggs, cream cheese and Cheddar cheese. Stir in spinach, almonds, green onions, parsley, salt and pepper. Pour into shell. Sprinkle with 2 tablespoons Parmesan cheese. Bake at 425° for 15 minutes. Top with tomato and 1 tablespoon Parmesan cheese. Bake for 4 minutes more. Let stand 10 minutes before serving.
Wash beans and cut in 1-inch lengths. Bring water to a rolling boil, then turn fire off. Put beans in water for 3 minutes. Drain water and mix in bacon bits and your favorite dressing.
Beat eggs. Add sugar and oil and beat until creamy. Blend in flour and spices. Beat on medium speed 2 or 3 minutes. Add plums and vanilla and mix thoroughly. Bake in well-greased tube pan for 1 hour at 350°.
Drain beans. Mix everything in crock-pot. Cook on low for 6 to 7 hours.
Cook onions and bacon until tender. Stir in water and potatoes. Boil. Reduce heat. Slightly mash a few potatoes. Stir in milk, seasoning and pepper to taste.
Slice celery into 1-inch pieces. Cook in small amount of boiling, salted water until crisp, about 8 minutes. Drain. Mix celery, water chestnuts (drained and thinly sliced), pimento and soup in 1-quart casserole. Toss bread crumbs, almonds and butter. Sprinkle over celery mixture. Bake at 350° for 35 minutes.
Saute onion, green pepper and garlic in half of the oil. Saute meat in remaining oil (just until red is gone). Combine onion and pepper, garlic, meat, chili powder and tomato sauce. Simmer 1 hour. Cook noodles; wash and drain. Add noodles, corn and mushrooms. Pour into a 9 x 13-inch baking dish. Push olives into mixture. Top with grated cheese. Heat in a 350° oven long enough to heat through and melt cheese.
Cream butter, add sugar gradually and cream well. Add egg and vanilla and beat until fluffy. Stir together flour and salt, cut into creamed mixture. Stir in nuts. Shape into balls. Place on ungreased baking sheets. Bake at 350 for 20 minutes. Cool and roll in powdered sugar.
Brown hamburger and diced onion; add sauce with diced onion. Cook spaghetti 1/2 hour. Put hamburger, sauce and onion mixture in a large bread pan. Add layer of spaghetti, then sauce. Top with cheese. Repeat until pan is full. Cook at 350° until done or cheese has melted.
Grease 8 x 8 x 2-inch baking pan. In heavy saucepan, stir together corn syrup and milk. Add chocolate pieces, stirring constantly. Cook, over medium to low heat, until melted. Remove from heat. Stir in vanilla. Add powdered sugar. Beat until creamy smooth. Stir in nuts, if wanted. Turn into prepared pan.
Boil potatoes and cool. Put in the refrigerator. These will keep a week or longer.
Cook noodles and drain. Brown meat in 1 tablespoon butter. Stir in tomato sauce. Remove from heat. Combine cottage cheese, cream cheese, sour cream, onion and green pepper.
Combine all ingredients in order and mix well. Pour into a well greased 10 inch pie pan and bake at 300° for 45-60 minutes or until golden brown.
Combine all ingredients, except pork chops; mix well. Place chops in shallow dish. Pour in marinade. Cover and refrigerate overnight, turning occasionally. Remove chops from marinade and grill (or broil) over medium hot coals 5 to 6 minutes per side, turning and basting with marinade. Discard marinade or boil for 2 to 3 minutes to use as sauce.
Cook raisins in water until absorbed. Cool. Add applesauce, eggs, sweetener and oil. Mix well. Add dry ingredients and vanilla. Pour into greased and floured loaf pan. Bake at 350° for 1 hour.
Boil to 234°, then add 1 teaspoon vanilla and let cool. Beat to spreading consistency.
Rinse fillets under cold water; pat dry. Cut fish into slices 1-inch thick. Fry fillets in the oil in a skillet over high heat for 3 minutes. Turn pieces over and sprinkle with the salt and pepper and lemon juice. Cook on second side another 3 minutes. Remove pan from heat.
Cut and boil carrots until tender, for about 5 minutes. Combine tomato soup, salad oil, sugar, vinegar, mustard, Worcestershire sauce, salt and pepper together. Pour over carrots, pepper and onion. Refrigerate.
Slice and parboil squash. Drain. Mix soup, sour cream, onion, carrot, salt and pepper with squash. Mix dressing and melted butter. Place 3/4 of dressing in pan. Put squash mixture on top. Top with remaining dressing. Bake at 350° for 45 minutes.
Cream margarine and sugar. Add eggs and mashed bananas. Combine flour, salt and baking soda and blend into banana mixture. Pour into two (1 pound) loaf pans and bake at 350° for 50 minutes.
Cream cheese; combine honey, eggs, lemon, salt and milk. Add to cheese a little at a time; blend. Pour into unbaked pastry shell and sprinkle with nutmeg. Bake at 450° for 10 minutes; reduce heat to 325° and bake for 30 minutes. Chill before serving. Makes 1 pie.
Mix sugar and cocoa. Add milk and white corn syrup. Cook to candy stage, then add oleo and nuts. Pour onto a greased cookie sheet. When cool, cut into squares.
Pour into two loaf pans and bake at 350° for 55 minutes or until golden brown on top. This is a very moist bread.
Heat oven to 400°. In a skillet, saute onion, pepper and beef in oil until brown. Add tomato sauce and remaining ingredients; mix well. Turn into a 2-quart casserole dish. Cover with cornbread topping (use box of Jiffy corn muffin mix, mixed as directed on box and use for topping). Bake 25 minutes at 400°. Turn onto serving plate at once with topping side down. Serves 6.
Rinse and debeard mussels. Steam in large pot with 1 cup water until all shells are open (approximately 4 minutes). Remove meats and chop in half. Save 1 1/2 cups strained mussel broth. Saute salt pork in pot until partially rendered. Add onions, saute until transparent. Add flour and blend. Add broth. Stir and bring to boil. Add potatoes. Boil until done (10 minutes). Add mussel meats and cream. Season to taste.
Mix oil and sugar. Beat in eggs. Add flour. Mix well. Add vanilla, apples and pecans. Bake in 2 (9-inch) pans or 13 x 9 pan in preheated 350° oven for approximately 40 minutes.
Cream together sugar and shortening. Beat the soda into the applesauce; add to shortening and sugar. Add cinnamon, nutmeg, cloves, cocoa and salt. Add flour slowly. Add raisins. If applesauce is thin, it takes more flour (4 cups); if thick, less. You can add other dried fruit if you like (prunes, apricots, cut in very small pieces). If short on applesauce, a little water may be added and a little less soda (1 1/2 teaspoons). Bake at about 350° for 35 to 40 minutes in oblong pan, or until done to touch.
Mix first 8 ingredients in saucepan. Heat until honey and chutney are warm. Dip chicken in sauce until coated. Place in shallow metal pan. Bake in 400° oven for 1 hour.
Heat oven to 375°. Grease and flour a square 9 x 9-inch baking pan. Mix sugar, shortening and egg thoroughly. Stir in milk. Blend dry ingredients and stir in. Spread batter in pan. Sprinkle top with a mixture of 1/2 cup brown sugar and 1 1/2 teaspoons cinnamon. Bake 25 to 35 minutes or until toothpick comes out clean. Makes 9 (3-inch) squares.
Wash zucchini; cut off stems. Cut each in half lengthwise. Using the curved contour blade on the grapefruit knife, hollow out the zucchini halves, leaving 1/2-inch edge all around. Cook zucchini in boiling, salted (1/2 teaspoon) water 5 minutes; drain. Saute garlic in hot butter. Discard garlic; add onion and saute. Add tomato, rice, parsley, oregano, 1 teaspoon salt and the cayenne. Toss with fork. Preheat oven to 450°. Salt inside of zucchini; fill with rice. Sprinkle with cheese. Bake, uncovered, 15 minutes. Brown under broiler.
Preheat oven to 450°. Cut chicken crosswise in 1/4 inch strips. Tear off 4 lengths of aluminum foil large enough to allow for heat circulation and expansion. Place chicken in center of lower half of each piece of foil; season with salt and pepper. Top with asparagus, carrot and onion. In a small bowl, combine margarine, lemon juice, tarragon, salt and cayenne pepper. Pour equally over each piece of chicken. Fold upper half of foil over ingredients, making a series of locked folds; repeat folds for ends, pressing tightly to seal. Place foil packets in a single layer on large cookie sheet. Cook 18-20 minutes, until chicken tests done. To serve, cut an "X" in top of packet. Fold back foil or remove to plate.
Mix all ingredients together. Place in long casserole dish. Bake at 350° until done.
Combine first 5 ingredients. Shape into 20 meatballs. Brown in shortening. Drain. Sprinkle flour over meatballs. Stir gently to coat meatballs.
Combine cabbage and carrot. In small bowl, combine remaining ingredients. Stir into cabbage mixture. Chill.
On waxed paper, combine flour, basil, garlic powder and pepper. Coat chicken lightly in flour mixture. Brown chicken, one-half at a time. In same skillet, combine soup, tomatoes and carrots. Heat to boiling; return chicken to skillet. Reduce heat and cover. Cook for 15 minutes, stirring occasionally. Stir in zucchini. Cover; cook for 10 minutes or until chicken is done. To serve, arrange chicken over noodles. Stir sauce and spoon over chicken. Sprinkle with Parmesan cheese.
Dissolve jello (partially set). Fold in rest of ingredients until mixed. Fold in whipped cream. Refrigerate.
Mix first 5 ingredients together. Set aside. Mix flour, sugar, baking powder, butter, vanilla, eggs and milk. Put half of the dough on bottom of 12 x 18-inch pan; spread sauce on. Add remaining dough on top. Bake at 325° for 20 minutes until brown. Sprinkle powdered sugar on top.
Depending on how many you are cooking for, you can add or delete ingredients. (Serving size for 6.) Heat stovetop medium to medium-high. Pour oil into large frying pan. Place cut potatoes and onion into oil before it gets hot. Stir in pepper and garlic salt. Never leave cooking oil alone (EVER). Stirring and keeping a constant eye out, make sure to fry until golden brown or to taste.
In a large skillet, cook and stir ground beef and onion in butter until onion is tender. Stir in flour, salt, garlic salt and pepper; cook 5 minutes, stirring constantly. Remove from heat. Stir in soup; simmer, uncovered, 10 minutes. Stir in sour cream; heat through. Serve over noodles.
Flatten the chicken breast pieces. Season with salt and pepper. Combine melted butter, dry mustard and Worcestershire sauce. Dip chicken pieces into mixture and then roll in crushed onion ring crumbs. Place in a buttered 9 x 13-inch pan. Top with remaining crumbs and drizzle on any leftover butter. Bake at 350° for 30 minutes.
Mix tomatoes, garlic, cumin and water; simmer 25 minutes. Divide grated cheese and mixture of liquid in half. Mix 1/2 of liquid and 1/2 of grated cheese in blender, then second half. Reheat the entire mixture until well heated.
Steep tea, then add remaining ingredients, in order given, and add enough water to make 1 gallon. Serve hot or cold. Can be kept in refrigerator several days or up to 1 week.
Bring vinegar solution to a full boil. Pour over cucumber mixture. Let pickles simmer only long enough to lose bright green color. Place in hot jars and seal.
Preheat oven to 350°. Beat together milk and eggs, toss with spaghetti and spread in a greased 11 x 18-inch pan. Top with sauce, pepperoni and cheese. Bake 40 minutes. Let stand and cut into serving portions.
Preheat oven to 350°. Grease well on 8 x 8-inch baking pan. Put all ingredients in a mixing bowl and mix well. Spread mixture in greased pan. Bake for 20 minutes. Cool and cut.
Cook bacon strips; drain and crumble. Brown ground beef; drain. Add onion, molasses, ketchup, brown sugar and dry mustard. Stir ingredients together and heat through. Add small portions to B & M baked beans. Cover and bake 1 hour until piping hot at 325°. Larger portion, add entire mixture to 2 (3 pound) cans B & M baked beans. Cover and bake for 1 to 1 1/2 hours until hot. Stir occasionally.
Cream butter and sugar together. Add vanilla. Beat eggs and add to mixture. Sift flour, soda and baking powder together 2 or 3 times (or mix well together) and add to the creamed mixture in 2 to 3 additions. If this mixture is too soft to form a roll with the hand, put on dough board, add flour and knead until you can form a roll. Chill. Cut in slices. Place on baking sheet and bake at 350° for about 8 to 10 minutes. Watch!
Combine all ingredients in medium mixing bowl; blend thoroughly. Spread mixture evenly in glass loaf dish. Cover with wax paper. Microwave at time cook (power level 7) Medium-high for 23 to 29 minutes or until center is no longer pink, rotating dish 1/2 turn after 12 minutes cooking time. Let stand, covered 5 minutes before serving. Serves 6.
Combine all ingredients in heavy sauce pot, Simmer for 1 hour. Serve with crackers.
Put apples, onions and peppers in food processor and process until very finely chopped. Add sugar and vinegar; boil until thickened. Put in sterilized jars. If you don't want it very hot, use less hot peppers. Makes about 11 pints.
Chop tomatoes, onion, cilantro and jalapeno into small diced pieces. Mix together in one bowl. Add lemon, salt and pepper to taste. Serve with fajitas!
Mix potatoes, sugar, salt, eggs, butter, milk and vanilla thoroughly and pour into a buttered casserole dish.
Thinly slice the artichoke hearts vertically and spread out on paper towels. Pat dry when thawed and drizzle with lemon juice. Heat olive oil and butter in a 10-inch skillet with an ovenproof handle. Coat artichoke heart slices with flour and brown on both sides in hot fat. Beat eggs slightly. Mix in salt, pepper and milk. Pour over artichoke slices in skillet. Bake at 350° for 5 to 10 minutes or until egg mixture is set. Makes 4 servings.
Arrange half of the onion slices on bottoms of shallow baking pans. Add chicken pieces. (Do not pile on top of each other.) Top with remaining onions. Combine flour, salt, pepper and paprika. Sift over chicken and onions. Pour on butter. Bake in moderate oven at 375° for 1 hour or until brown and tender. Serve with its onion and juice.
Combine egg, brown sugar and oil. Add vanilla. Blend in dry ingredients. Mix in bananas and walnuts. Divide batter to make a dozen muffins. Spray muffin pan with Pam. Bake at 375° for 20 to 25 minutes. Delicious - Can be frozen!
Combine all ingredients except bread in slow cooker. Mix well. Cover and cook on high 1-2 hours, stirring occasionally. Turn cooker on low to keep warm while serving. Spread on slices or bread.
Cream butter, margarine, shortening, flavorings and 1/4 cup milk until well blended. Add sugar and cream well; beat in one egg at a time. Add dry ingredients alternately with remaining milk. Pour into greased and floured 10-inch tube pan. Bake at 350° for 1 hour and 20 minutes.
Combine cream cheese, sugar, egg yolk, vanilla and lemon juice; set aside. Spread 1 package of rolls in 9 x 13-inch pan. Lightly seal edges together. Spread cream cheese mixture over this. Lay second package of rolls on top. Do not try to press edges together as you want mixture to bubble up while baking.
Melt butter and oil. Add flour and stir until smooth. Blend in broth; stir until thickened. Reduce heat to low and add garlic, parsley, lemon juice, salt and pepper. Cook 5 minutes, stirring constantly. Add artichokes, 2 tablespoons Parmesan and capers. Cover and simmer 8 to 10 minutes. Toss with cooked pasta and garnish with an extra tablespoon of Parmesan. Sauce freezes well! Serves 4.
Preheat oven to 400°. Grease a 2-quart casserole or 6 to 8 individual casseroles. Melt butter in a large skillet over medium heat. Remove from heat; add flour and stir until smooth. Return to heat and cook, stirring constantly, for 5 minutes or until light brown. Add paprika, salt, pepper, cayenne, garlic, onion and green pepper. Cook 3 to 5 minutes, stirring constantly. Add oysters and their liquid, lemon juice and Worcestershire sauce. Stir well. Sprinkle with cracker crumbs. Bake at 400° for 20 minutes. Serves 6 to 8.
Wash beans and place in pot with enough water to cover beans. Let them come to a boil. Turn off. Let beans soak in pot for at least 6 hours. Add water to cover beans completely and let come to a boil. Cook on low heat for 2 hours. Add ham hock or salt pork, onion and garlic. Let beans cook for 2 more hours.
Cook beans according to package directions; drain. Fry bacon; drain on paper towel. Leaving about 3 tablespoons of grease in pan, saute onions until tender. Add the dry mustard, vinegar and sugar, cooking until sugar dissolves. Pour sauce over beans. Bake in a covered casserole dish for 30 minutes in a 350° preheated oven. Makes 6 servings.
Defrost potatoes 30 minutes. Mix together all other ingredients. Put in casserole. Bake 1 hour at 350°.
Combine sugar, butter and milk. Cook to 238° on candy thermometer (soft	ball),	then stir in one jar of Marshmallow Creme and beat until mixture is very thick and creamy (about 8 minutes). Add remaining ingredients and beat well. Pour onto greased (Pam sprayed) platter and let sit until firm. Cut with very sharp, warm knife into bite size pieces. Makes about 100 pieces.
Cut up dates, candy and nuts with flour. Cream together butter, sugar and eggs. Add 1 cup buttermilk. Add soda to other 1/2 cup buttermilk, then add to creamed mixture. Add flour mixture and mix well. Bake in tube pan at 275° for 3 hours.
Combine cracker crumbs, sugar and margarine. Press in bottom of pie pan to form a crust. Mix cream cheese and sugar. Mix well with mixer until well blended. Add eggs one at a time, mixing well after each. Blend in chocolate chips and vanilla. Pour into crust. Bake at 450° for 10 minutes. Reduce heat to 250° and bake 35 minutes more. Chill well before serving.
Give each child a threaded needle. The children then string such things as chunks of raw apple, prunes, raisins, pineapple chunks, walnut halves or anything else you can think of.
Mix all ingredients together. Roll into balls and roll in sugar. Bake at 375° for 10 minutes.
Beat all ingredients together except shrimp. Add shrimp last and mix in by hand. Refrigerate.
Combine crumbs, milk, salt, onion and curry. Mix lightly. Add beef; blend thoroughly. Shape mixture into 36 one-inch balls. Arrange half the balls into a double circle on a round micro-proof plate. Cover with waxed paper. Use Cook cycle and cook 6 to 8 minutes or until beef is no longer red, rotating dish once during cooking time. Repeat with remaining meatballs. Serve on toothpicks.
Combine and when ready to serve, add 1 pint of cream, whipped stiff.
Cook sugar, butter and 2/3 cup Carnation milk together. Bring to boil. Boil 5 minutes; take off heat. Stir in rest of ingredients. Pour into pans.
Drain beans. Mix soup into beans in quart size casserole. Heat at 350° for 30 minutes. Top with onion rings until toasted. Makes 10 servings, approximately.
Cut pork into 1-inch cubes. Dredge cubes in flour and brown in oil in large skillet. Add onion and cook for one minute, stirring constantly. Add remaining ingredients; bring to boil and simmer 1 to 1 1/2 hours.
Make ahead and refrigerate. Dissolve Jell-O in 1 cup hot liquid; cool. Add fruit, marshmallows and nuts. Add Cool Whip to mayonnaise. Fold into Jell-O mixture. Chill in ungreased container. Unmold on lettuce for decoration. Serves 12.
Cream margarine and sugar. Add egg yolk. Add dry ingredients. Spread in a jelly roll pan (10 x 15-inch). Brush slightly beaten egg white over dough. Sprinkle with nuts. Press into dough and bake at 350°. Cut into triangles while still hot.
Melt Hershey's and add little peanut butter to taste. Cut cupcake papers in half. Drop 1 tablespoon chocolate; let set. Drop 1 tablespoon peanut butter; let set. Drop 1 tablespoon chocolate; let set.
Cut soft bread into slices and break into crumbs. Pour over them scalded milk and the melted butter. Let stand 5 minutes. Beat egg yolks; add 3 tablespoons sugar, vanilla and salt. Combine with bread mixture and turn into baking pan. Set in pan of hot water in slow oven and bake 45 minutes or until custard is firm. Cool. Spread with a layer of jelly and cover with the stiffly beaten egg whites to which 2 tablespoons of sugar has been added. Brown in oven and serve hot or cold.
Beat egg whites, salt and baking powder until stiff. Add sugar. Fold in pecans and cracker crumbs. Bake in buttered pan at 325° for 30 minutes. Fill with 1 quart strawberries. Top with Cool Whip.
Beat 3 eggs thoroughly with 2/3 cup sugar, dash of salt, 1 cup dark corn syrup and 1/3 cup butter or margarine, melted. Add 1 teaspoon vanilla flavor. Add 1 cup pecan halves. Pour into 9-inch unbaked pie shell and bake at 350° for 50 minutes or until knife comes out clean.
Drain beans thoroughly. Pour into large bowl. Add remaining ingredients. Cover and chill several hours or overnight. Makes 8 to 10 servings.
Blend cheese and milk. Stir in beef, onion and green pepper; mix well. Add sour cream. Spoon into small baking dish. Sprinkle nuts on top. Bake for 15 minutes at 350°. Serve with crackers.
Preheat oven to 375°. In a small mixing bowl, stir together flour, baking soda and salt. Set aside. In a large mixing bowl, cream butter and sugar together until light and fluffy. Add vanilla and egg. Beat well. Add dry ingredients to creamed mixture. Mix well. Add Ambrosia semi-sweet chocolate chips. Mix well. Roll a heaping tablespoon of dough into a ball. Place each ball 2 inches apart on an ungreased baking sheet. Bake in preheated oven for 10 to 15 minutes. Remove baking sheet from oven and place cookies on cooling rack. Makes approximately 3 dozen cookies.
Mix jello and applesauce; heat. Let cool and add Sprite. Chill until congealed. Serve with Cool Whip.
Stir into large bowl the boiling water and Jell-O for 2 minutes or until completely dissolved. Mix cold water and ice to measure 1 cup. Add to Jell-O, stirring until ice is melted. Stir in Cool Whip until smooth. Refrigerate 15 to 20 minutes or until thick. Spoon into crust. Refrigerate 4 hours or overnight.
Mix all ingredients in a bowl and pour into 2 quart casserole dish. Bake covered at 350° for 30 to 35 minutes until bubbly.