HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil water and	pour over jello; mix until dissolved. Add pineapple and blueberries.	Pour into 9 x 13-inch dish and congeal.
Beat eggs; add oil, milk, cheese, bell pepper, onion, rice and soup. Put into casserole dish and bake at 350° for 25 to 30 minutes.
Cut meat into thin strips. Brush meat on both sides. Put on cookie sheet or hang from toothpicks on rack in oven. Heat oven to lowest temperature setting. Baste and turn meat often.
Dissolve gelatin in boiling water. Add frozen strawberries, pineapple and bananas. Pour half of mixture into a large mold or a 12 x 8 x 2-inch pan. Chill until firm while other half remains at room temperature. Let sour cream come to room temperature; spread on top of congealed mixture. Top with remaining gelatin mixture. Chill again until firm. Yields 8 to 10 servings.
Slice all vegetables and put in a large bowl that has a cover. Mix the remaining ingredients together; pour over sliced vegetables. Cover and chill overnight. Will keep several days in refrigerator.
Mix in order given. Put 1/2 bag potato chips (crushed) into mix. Other 1/2 goes on top. Bake in greased casserole dish for 20 minutes at 450°.
Mix together and pat in bottom of 10-inch spring pan and up sides about 2-inches.
Combine all ingredients. Fill ceramic or glass mugs with water. Heat in microwave oven on Full power for 1 1/2 minutes per mug, or until steaming hot. Stir in 2 rounded teaspoonfuls of mix per cup.
Mix all ingredients together. Pour into pie shell. Chill for 1 hour in refrigerator.
Leave out for 24 hours, then put into refrigerator. Use in 6 to 7 days or feed it with same proportions given. Use 1 1/2 cups in your favorite recipe for bread, or as recipe states.
Mix all of above ingredients and put in a greased 12 x 18-inch pan. Bake at 300° for 45 minutes.
Mix oil, sugar and eggs, then add baking soda. Add dry ingredients. Add pumpkin. Bake in a 14 1/2 x 10 1/2-inch cake pan at 350° for 40 to 45 minutes.
In nonstick skillet, saute onions and meat. Drain. Leave onions and meat in skillet and set aside. In small bowl, mix Ricotta, 1 1/2 tablespoons cheese and a dash of salt and pepper. Spread over meat and onions in skillet. Spread uncooked noodles evenly over Ricotta. In small bowl, mix tomatoes, spices and water. Pour over noodles. Cover pan tightly and return to heat. Simmer on medium heat about 30 minutes or until noodles are cooked. Sprinkle 1 1/2 tablespoons Parmesan cheese over all. Yield: 4 servings.
Use Dutch oven or electric skillet. Cut steak into serving pieces. Salt and pepper to taste; dredge with flour. Brown in small amount of oil, then add 1 can cream of mushroom soup and 1 can water. Turn on low heat; cook 1 1/2 to 2 hours. Yields 2 cups of rich, creamy gravy and very tender steak.
Place corn-on-the-cob still in the husks in a sink of water. Let soak for about 1 hour. Remove from water and let drain for a couple of minutes. Place on grill and close. Cook for about 30 minutes, turning occasionally.
Cream butter and Crisco. Add sugar and cream. Add milk and flour alternately. Add flavoring. Add eggs, one at a time. Bake in Bundt pan. Bake 1 to 1 1/2 hours at 350°. Don't open door until 1 hour and 15 minutes.
Cook potatoes, celery and onion in salted water. Drain. In a large saucepan, melt oleo and stir in flour to make paste. Add milk and salt. Cook 15 minutes (sauce will be thin). Drain water from vegetables and add vegetables to sauce. Continue cooking 10 to 15 minutes more. (May add pepper).
Beat cream cheese at high speed of a mixer until smooth. Add yogurt, horseradish, Worcestershire sauce, pepper and hot sauce; beat well. Stir in green onions, water chestnuts and crabmeat. Yield: 4 cups. Serving Size: 1/4 cup.
Mix first 9 ingredients. Put in large shallow 1 1/2-quart baking dish. Combine potato chips with cheese and almonds; sprinkle on top. Chill several hours or overnight. Bake in hot oven (400°) for 25 minutes or until heated. Serves 8.
In large heavy pan, brown beef in 1 tablespoon shortening. Pour off fat. Stir in broth, wine and thyme. Cover and simmer 1 1/2 hours. Add onions and mushrooms. Simmer 1 hour more. Gradually blend 1/3 cup water into 1/4 cup flour until smooth. Slowly stir into stew. Cook, stirring until thickened. Serve over cooked noodles. Makes 4 servings.
Combine first 7 ingredients; stir well. Chill. Shape into a ball and roll in parsley. Serve with assorted crackers.
Brown hamburger; drain. Add onion, tomato sauce and spices. Simmer 1 1/2 hours.
Preheat oven to 350°. Combine and beat together for 2 minutes the cake mix, eggs, oil, water and coconut flavoring. Bake for 30 minutes in a 13 x 9-inch greased pan. Mix together until smooth the coconut syrup and condensed milk. Poke holes in warm cake with fork. Pour syrup-milk mixture over cake. Set in fridge overnight. Beat whipping cream. Frost top of cake with whipping cream; sprinkle with coconut. Serve chilled. Enjoy!
Combine all ingredients in a large bean pot (or covered dish). Bake at 350° for 45 minutes.
Microwave sugar, syrup and butter 3 minutes on high. Stir in nuts. Mix well. Microwave 7-12 minutes on high, checking several times to make sure nuts don't burn. Add baking soda and quickly stir. Pour onto greased surface. Cool and break into pieces. Store in air-tight container.
Cream margarine, sugar; beat in eggs. Add flour, salt and cinnamon. Dissolve baking soda in sour milk and add to mixture. Then add vanilla and apples. Bake in small greased loaf pan. Add cinnamon topping before baking. (Dough will be stiff.)
Saute beef and onion in butter until beef is lightly browned. Add remaining ingredients, except rolls. Warm the mixture but do not boil. Remove from heat and cool to room temperature. Separate rolls and spread mixture on each roll. Roll into crescent shape and bake according to directions. Slice each roll into bite-size pieces and serve hot.
Mix all ingredients together. Pour into buttered casserole dish. Bake at 350° for 1 hour.
Preheat oven to 350°. Blot sausage dry with paper towels and combine with cheeses, dressing, olives and red pepper. Lightly grease mini muffin tin and press 1 wrapper in each cup. Brush with oil. Bake for 5 minutes or until golden brown. Remove from tins. Place on baking sheet. Fill with sausage mixture. Bake for 5 minutes.
Sprinkle meat with salt and pepper; place in slow cooking pot. Combine remaining ingredients; pour over meat. Cover and cook on medium 5 to 6 hours. Remove meat and slice. Thicken sauce with flour dissolved in a small amount of water; serve over meat.
Cook beans until partially tender; drain and saute in olive oil, 1 clove garlic and basil or parsley. Add salt and pepper. Cook until tender.
Pack equal amounts of peppers, carrots and onion slices into hot sterilized jars; place 1 tablespoon olive oil in each jar. Heat water, vinegar and salt to a boil. Pour over peppers, leaving 1/4 inch headspace. Seal and process in hot water bath for 10 minutes. Let set 3 weeks before using. Makes 2 pints.
Mix together the margarine and brown sugar. Add the corn flakes, coconut and walnuts. Press 2/3 of the mixture into 2 pie plates. Add 1/2 gallon slightly melted ice cream and press in remaining 1/3 of the mixture. Freeze for several hours. Serve with hot fudge sauce.
Grate cheese and add chopped onions, butter, salt and mix well. Pat mixture into a ball. Roll in dried beef. Let stand in refrigerator overnight. Great for parties.
Combine all ingredients; chill for several hours or overnight. Serve on a bed of lettuce.
Melt butter in a soup kettle. Saute onion and apple until tender (5 minutes). Stir in pumpkin; remove from heat. Process or blend until smooth; return to kettle. Add chicken broth and cream. Whisk in seasonings. Heat gently and serve.
Mix ingredients well. Knead until mixture is easy to shape into balls; form mint balls. Press balls flat with fork.
Mix first 5 ingredients all at once until smooth. In another bowl, mix coconut, strawberries and pecans. Pour half of strawberry mixture in cake batter. Save the remainder for icing. Add 1 box of powdered sugar and 1/2 stick margarine to remaining mixture. Mix well. This is the icing. Cake will make 3 layers. Bake at 350° until cake pulls from side of pan. Cool and ice.
Cook broccoli according to package directions. Drain and place in casserole dish. Combine soup, eggs, cheese, onion and mayonnaise. Pour over broccoli. Sprinkle with stuffing mix and dot with butter. Bake in preheated oven at 350° for 25 to 30 minutes or until bubbly.
Mix flour, oatmeal, brown sugar, melted butter and cinnamon. Press into greased 9-inch pie pan. Bake at 350° for 15 minutes.
Boil beets in a large pan. Cool with cold water. Peel and slice beets. Add ingredients to beets and bring to a boil for 45 minutes. Cool and serve.
Spread popcorn in large shallow pan. In a heavy pan, stir together sugar, margarine, Karo and salt. Cook over medium heat, stirring constantly, until mixture boils. Continue cooking, without stirring, 5 minutes. Remove from heat. Stir in vanilla and baking soda. Pour over popcorn. Bake in a 250° oven, uncovered, 1 hour, stirring 3 or 4 times. Break apart when cool. Store in tightly closed container.
Brown ground beef and drain excess grease. Saute onion, bell pepper and celery in butter. Add beans, barbecue sauce, brown sugar and browned ground beef. Cook until vegetables and ground beef is done.
Mix together all ingredients and put in a baking dish (a quiche dish is a good size). Sprinkle with bread crumbs and bake for 20 minutes in a 350° oven. Serve with Melba rounds or small crackers.
Brown hamburger and drain. Pour in casserole dish. Top with pizza sauce. Sprinkle 2 cups shredded Mozzarella cheese. Mix Bisquick, eggs and milk. Pour evenly over casserole. Bake at 400° for 30 to 35 minutes.
Heat oven to 375°. Grease six 3-inch muffin pan cups. In a 1-quart saucepan over very low heat, melt butter and chocolate, stirring constantly, until blended and smooth. Remove from heat; set aside to cool slightly. In a large bowl, combine flour, sugar, baking powder, cinnamon and salt. In small bowl, beat milk, egg and vanilla to blend well. Stir in cooled chocolate mixture. Add milk mixture to flour mixture, stirring until just blended; stir in raisins and chocolate chips. Pour batter into prepared pan and bake 30 minutes until tops of muffins spring back when pressed. Serve warm or at room temperature, sprinkled with confectioners sugar accompanied with Strawberry Butter.
Mix sugar, flour and egg yolks with a small amount of water. Add to hot pineapple juice. Stir and cook until thick. Add butter. Cool.
Combine flour, cereal, sugar, baking powder, allspice and salt in a small bowl; combine egg whites, milk and oil. Add flour mixture and stir until moistened. Fold in apple. Spoon into 12 greased muffin cups. Sprinkle with streusel topping. Bake about 20 minutes at 400°. Serve warm.
Preheat oven to 350°. Sprinkle brown sugar in bottom of well-greased pan (9 x 9 x 2-inch). Dot with butter. Melt mixture over low heat. Drain pineapple. Place slices in pan with cherry in center of each. Sift together the flour, baking powder and salt. Cream the shortening; add sugar gradually and beat until fluffy. Add egg and vanilla; beat well. Add flour mixture, a little at a time, alternately with milk. Pour batter over fruit. Bake 1 hour or until light brown. Turn upside down on serving plate at once. Serve with whipped cream, if desired. Makes 9 servings.
Simmer onion in 1/3 cup boiling water for 5 minutes. Pour over bread. Combine meat, egg and seasonings. Pat out in 14 x 8-inch rectangle on waxed paper. Spread bread mixture over and sprinkle 1 cup of the cheese on top. Roll and place in 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Bake in 350° oven for 70 minutes. Sprinkle remaining cheese and bake 2 minutes longer. Makes 4 to 6 servings
Melt butter and cheese; add flour and hot sauce. Stir well and add Rice Krispies. Roll into small balls and bake at 350° for 10 to 15 minutes. These freeze real good.
Place pasta, zucchini, carrot, olives, pepperoni, and green onions in large bowl. Stir vinegar into evaporated milk until thickened. Blend in mayonnaise and parmesan cheese. Pour over pasta mixture, and stir gently until well coated. Chill.
Cream together shortening and sugar. Mix all ingredients together. Pour into a 13 x 9 x 2-inch greased baking pan. Bake at 350° for 35 minutes. Cut into squares and serve.
Sift the flour with the salt. Mix the Crisco into the mixture with pastry cutter or fingers until it becomes size of small peas. Add the ice water. Form into 6 balls. Makes enough for 6 pie shells. May be kept in freezer for future use. Will defrost in about 40 minutes for use.
Cook broccoli 10 minutes. Drain well. Mix well. Pour into casserole dish. Sprinkle with dressing; dot with butter. Bake at 400° for 30 minutes.
Cook sugar and milk until it forms a soft ball. Add butter. Remove from heat and beat. Gradually add chopped dates. Continue beating and slowly add the nuts. Add vanilla last. Pour into buttered square cake pan. Allow to cool until solid before cutting into 1-inch square pieces.
Cream oleo and sugar; add beaten eggs and vanilla. Sift flour; add alternately with buttermilk with soda added. Add nuts and dates (roll them in part of the flour). Cook in tube or loaf pan at 350° for 1 1/2 hours.
Combine all ingredients in a large bowl except dressing; just before serving, add dressing. Mix well. Serves 15.
Prepare cake mix according to directions. Pour into 17 x 11 x 1 1/2-inch pan. Spread drained pineapple on cooled cake. Mix cream cheese, milk and pudding. Pour over pineapple.	Spread top with Cool Whip. Sprinkle thick with coconut. Keep in refrigerator overnight.
Cook beans and pork in salted water slowly for 45 minutes. Add vegetables, seasonings and tomato sauce. Cook slowly for another hour, stirring occasionally. Crumble and add sausage, for extra body, and cook 45 minutes more. Cool, but do not necessarily refrigerate. Reheat and bring to a boil, then lower heat and simmer gently for 30 to 40 minutes. Serve over boiled rice. Great for a party meal!
Cook carrots to medium done, rinse in ice water. Put carrots, green pepper strips and sliced onions in a bowl. Boil soup, oil, sugar, vinegar, mustard, Worcestershire sauce, salt and pepper. After completely boiled, pour over carrots, peppers and onion. Keeps in refrigerator for 3 weeks.
Mix together shortening, sugar and eggs. Sift together flour, cream of tartar, soda and salt; stir into mixture. Form dough into balls about the size of walnuts. Roll in sugar and cinnamon mixture. Bake on ungreased baking sheet for 8 to 10 minutes at 400°.
Cook macaroni according to package directions. Drain and cool. Add eggs, onion and relish. Chill and serve.
Cook and drain noodles; set aside. Brown beef with onion, green pepper and celery. Add mushrooms, tomatoes, salt and pepper. Butter casserole dish. Layer noodles, then meat mixture. Repeat and top with cheese. Dot with butter. Bake, uncovered, at 350° for 45 minutes.
Mix cream cheese and powdered sugar, then add Cool Whip. Next, add pineapple, drained, and cherries which you have drained on paper towels, then add nuts. Mix all together and chill.
In a large roaster, place meat and vegetables, except carrots. Sprinkle seasonings on top, and add water to cover roast. Place lid on roaster and bake in a 350° oven for 30 minutes. Remove, add carrots, then bake an additional 30 minutes, or until meat and potatoes are tender. Serves 6.
Cook spinach, drain well and press dry. Melt butter in skillet and add onion and saute until tender. Stir in next 5 ingredients. Place one teaspoon spinach mixture in center of each wonton. Lightly brush edges with water. Fold over and press edges together. When all are filled, place several at a time in hot oil and fry 30 seconds on each side or until golden brown. Drain on paper towels. These freeze well.
Mix eggs, raisins and vanilla. Let stand for 1 hour. Be sure to follow directions.
Heat oven to 325°. In a large bowl, beat 1/2 cup powdered sugar, margarine and vanilla until light and fluffy. Add flour, almonds and salt; mix until dough holds together.
Crumble 1/2 of brownies in bottom of casserole. Layer one container Cool Whip on top of brownies, then layer 1/2 of chocolate mousse and 2 crumbled Heath bars. Repeat layers, using remainder of crumbled brownies, 1/2 container Cool Whip, remaining mousse and 2 crumbled Heath bars. Top with 1/2 container Cool Whip. Chill 2 hours before serving.
Cook turkey; measure out 2 cups. Combine turkey, soup, peas, 1/2 cup milk, salt and Worcestershire sauce. Pour into 9 x 9-inch or	medium baking dish. Blend egg and 1/2 cup milk with corn muffin mix until moistened (slightly lumpy). Spread over mixture. Bake 20 minutes at 400°.
Saute garlic and mushrooms in oil. Add tomatoes and spices. Simmer for at least 2 hours. Cook spaghetti according to directions. Serve sauce over spaghetti. Top with cheese and dip Italian bread in sauce on side. Enjoy!
Mix sugar and flour. Put in enough water to soften this and then stir in eggs, then vinegar to taste. Add the rest of the water and butter. Cook until the right consistency.
Put margarine, peanut butter, brown sugar, honey and vanilla in saucepan. Place on stove on medium-low. Stir mixture constantly until it comes to a boil. Turn heat off, remove pot and place on heatproof surface. In large mixing bowl, combine cereal, raisins, peanuts and cinnamon. Pour syrup over cereal mixture. Stir mixture with wooden spoon until everything is coated with syrup mixture. Pour cereal mixture into 9 x 11-inch pan. Press evenly into corners. Let cool 10 minutes. Cut into squares.
Beat all ingredients together manually or with electric mixer until fairly smooth. Butter large baking dish (approximately 3 quart). Place 1/2 mixture in dish; dot with marshmallows, then add remaining ingredients. Bake at 350° for 40 minutes. Remove from oven, dot top with marshmallows and replace in oven for about 10 minutes, or until marshmallows are golden brown.
Bring pineapple and juice to a boil. Add dry Jell-O. Mix thoroughly and set aside to cool. Add 2 cups of buttermilk and the oranges. Now blend in the Cool Whip. Refrigerate until congealed.
Put first 9 ingredients in a pot; mix well. Bring up to simmer. Cook for 30 minutes, covered, stirring occasionally. Take cover off and cook for 10 more minutes. If there is a lot of liquid, remove about half, taking some of the liquid to make a thick mashed potato. Add potato mixture to the meat; pour into bottom crust. Put on the top crust; put in 6 to 7 vent holes. Bake in a 425° oven for 10 minutes; lower to 350° for 30 minutes. Take out when light brown on the top. You may vary the proportions according to your taste.
Start oven at moderate 350°. Rub a baking dish with butter or margarine. Rinse scallops; drain. Cover with cold water in saucepan and heat slowly to boiling; drain.
Mix first 4 ingredients with a spoon, then add next 4 by hand and bake at 350° for 30 minutes. Remove from oven and sprinkle a bag of marshmallows all over cake. Bake for 10 minutes. Take out of oven and let cool completely. Mix last 4 ingredients and pour over cooled cake.
Combine rice flour and 1 1/2 cups water; blend thoroughly. With floured hands, shape dough into egg-sized ovals and flatten with thumb.
In large zip lock bag, combine flour, salt and pepper. Add the steak, seal bag and toss to coat. Place chopped onion in a greased slow cooker. Top with steak, celery and tomato sauce. Cover and cook on low for 6-8 hours or until tender.
Cook sugars and sour cream to a hard ball stage. Remove from fire and add vanilla and pecans. Stir until hardened. Spread and separate.
Mix together oil, sugar and eggs. Beat until creamy. Add dry ingredients: flour, baking soda, nutmeg, salt and cinnamon. After all is mixed, add vanilla. Fold in apples last. Bake at 325° for 1 1/4 hours.
Combine the garlic and olive oil. Set aside. Steam the broccoli in a small amount of water until crisp-tender. Let cool, then slice the stalks and separate the florets. Combine the broccoli, olives, lemon zest, oil and garlic. Add black pepper. Serve at room temperature. Makes 4 servings.
Mix dry ingredients. Pour in egg, butter and vanilla. Cover cookie sheet with aluminum foil. Drop 1 teaspoon dough onto aluminum far apart. Bake at 350° for 7 to 8 minutes. Cool slightly before removing from foil.
Mix well. Pour into casserole. Bake at 350° for 1 hour or until golden brown.
Combine green beans, milk, soup, dash of salt, dash of pepper and garlic. Mix well. Put into ungreased casserole dish. Place French fried onion on top of mixture. Bake at 350°, uncovered, for 25 to 30 minutes.
Blend shortening, margarine and sugar together. Add eggs and vanilla. Mix in flour, baking powder and salt.
Crust: Combine crumbs and butter. Press into bottom of 9 or 9 1/2-inch spring-form pan. Bake 10 minutes at 350°. Cool.
Beat all together. Put into 2 greased loaf pans and bake at 350° for 1 hour.
Mix first 6 ingredients. Bake on greased cookie sheet (17 x 11-inches) until golden in color, about 12 minutes at 325°. Immediately from oven, cover with chocolate chips. Put back into oven until chips are soft, about 8 seconds. Spread chips with spatula and cut immediately.
Put all ingredients in quart jar and shake until sugar dissolves.	Keep refrigerated and shake well before using.
Beat egg yolks, sugar and buttermilk until well blended. Combine dry ingredients and blend into egg mixture alternating with buttermilk. Add blackberries gently.
Combine flour, sugar, cinnamon, soda and salt. Add oil and eggs; mix well. Stir in strawberries and nuts. Pour into three greased and floured large loaf pans. Bake at 350° for 45 minutes. Good when spread with strawberry cream cheese to make sandwiches.
Cut in shortening into flour and salt until particles are size of small peas. Sprinkle in water, one tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary).
Boil potatoes until tender, cut in large chunks. Layer in large baking pan. Salt and pepper to taste. Spread sour cream on potatoes and top with Hellmann's spread. Crumble bacon and then top with thick slices of Velveeta. Cover loosely with foil and bake at 350° for 30 minutes.
In double boiler, beat the egg. Slowly add the sugar. Next, add the lemon juice. Cook, stirring, until thick and smooth. Cool. Fold in the whipped cream. Mix the fruit and cooked sauce together. Refrigerate for 24 hours. Serves 5 as a salad. Recipe can be doubled.
Place uncooked eggs in a glass or stainless steel 2-quart saucepan. Add enough water to come to at least 1-inch above eggs. Add 1 tablespoon vinegar and desired natural material. Cover saucepan and bring to a boil; reduce heat and let simmer 20 minutes. Rinse with cold water and let air dry. Polish eggs with vegetable oil for a vibrant sheen and enjoy.
Boil corn on cobs for 2 minutes, then cut off cobs. Measure and mix all ingredients. Cook 20 minutes. Pour into hot jars and seal. Process 15 minutes in boiling water.
Combine eggs, cream, sugar and vanilla in bowl and mix thoroughly with mixer. Pour into can. Add condensed milk and fruit; stir well. Add dairy milk to fill line on can and stir. Makes 4 quarts.
Line 2 unbaked 9-inch pastry shells with pecans. Blend all other ingredients with a mixer. Pour half of mixture into each pie shell over pecans. Bake 10 minutes at 450°. Turn oven down to 350° and bake for 35 minutes. Makes 2 pies.
Cream together the butter and sugar. Beat in eggs one at a time. Stir pineapple into egg-sugar mixture. Fold in bread cubes. Turn into greased 1 1/2-quart casserole. Bake, uncovered, at 350° for 1 hour. Serve with ham. Very tasty. Serves 6.
Dissolve sugar, salt and Crisco in hot water in very large bowl; add cold water. Dissolve yeast in very warm water. Add to sugar mixture. Add flour, 1 cup at a time, stirring well. Knead at the end until dough forms a ball. Grease top and sides of bowl. Let rise until double in size. Knead and let rise again.
Cook, clean and dice the shrimp. Toss together shrimp, celery (diced), onion, egg, seasonings, lemon juice and mayonnaise. Quarter tomatoes and place each on lettuce bed. Arrange salad on tomato. Makes 4 servings.