HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve jello with boiling water. Add strawberries until melted. Add rest of ingredients; pour 1/2 mixture in desired pan. Let chill until firm. Spread sour cream over all this. Add other half of mixture and chill until firm.
Chop eggs fine and mince onion extremely fine.	Combine cheese, eggs and onion and add mayonnaise, just enough to form a ball. Sprinkle with parsley and serve with crackers.
Combine meat with egg and oats, milk and seasonings. Mix well and shape into 18 small balls. Roll balls in 1/3 cup flour. Brown slowly in 2 tablespoons hot shortening, turning frequently. Remove with slotted spoon.
Mix the first 4 ingredients well. Sift the remaining ingredients; add to first mixture. Mix thoroughly; chill dough. Roll dough into balls, then roll balls in granulated sugar. Bake at 350° for 10 to 15 minutes. Do not press sugared balls down, as they will puff up and then become flat with a crinkly top.
In a large frypan, brown ground beef and drain. Stir in seasoning mix, water and olives. Simmer 5 minutes. Separate crescent dough into 8 triangles. Place triangles in ungreased 9 or 10-inch pie pan, pressing to form a crust. Sprinkle 1 cup corn chips. Spread sour cream over meat mixture. Cover with cheese. Sprinkle remaining corn chips. Bake at 375° for 20 to 25 minutes.
Drain pineapple, reserving syrup. In saucepan, soften gelatin in syrup. Add jelly and dash of salt; heat and stir until gelatin is dissolved and jelly melted. If needed, beat to blend jelly. Stir in pineapple. Chill until mixture is thickened and syrupy. Whip cream with sugar; fold into thickened gelatin mixture. Tint with few drops green food coloring, if desired. Spoon into an 8 1/2 x 4 1/2 x 2 1/2-inch loaf dish. Freeze until firm. Let stand at room temperature 10 to 15 minutes before serving. Unmold; slice and place on lettuce-lined salad plates. Garnish with fresh mint sprigs, if desired. Serves 8.
Add ingredients in order; beat 3 minutes in blender. Bake in greased muffin tins at 325° for 30 minutes. Top with favorite frosting. Yields 14 cupcakes.
Check lentils and remove any little stones. In a 4-quart saucepan, wash lentils several times in 2 quarts of cold water to skim off debris. Use same saucepan to soak lentils overnight in 2 quarts of cold water.
In a bowl, mix the egg, cheese, cream and salt. Mix well. Heat the butter in a skillet. Dip bread in mixture and fry.
Separate each biscuit and flatten out to size and shape of an English muffin. Dredge each in cornmeal. Heat greased skillet over medium heat. Brown biscuits 7 minutes on each side. Spread with butter, jelly or preserves.
With a sharp knife, remove skin from duck. Cut meat from breast in 2 filets. Use meat tenderizer as directed on the shaker. Wrap each filet loosely with bacon sliced. Fasten with toothpicks. Cook filets in hot oil over moderate heat until browned and tender, about 15 minutes per side. Serve on hot platter with ribbons of cooked bacon.
Blend pumpkin, sugar, salt and spices. Blend in eggs, milk and cream or evaporated milk. Bake in a lightly greased 8 x 8-inch pan for approximately 50 minutes.
Mix sugar and pineapple together. Bring to a boil. Pour over cake and let cool a little while. Mix pudding according to directions and pour over pineapple. Put Cool Whip on top of pudding and spread with nuts.
Mix flour, sugar and salt and cut in butter. Add coconut. Put into 9 x 9-inch pan, coming up the sides 3/4-inch. Bake 20 minutes at 350° or slightly browned.
Combine the corn, salt and sugar. Dissolve the cornstarch in a small amount of milk, then add the remaining milk to the corn mixture. Add the eggs and butter. Pour into a buttered casserole and top with pepper rings. Bake at 375° for 45 minutes or until set.
Mix well in mixer, pour into unbaked pie shell or casserole. Bake at 350° at least 1 hour or until set in center. If desired, cover with meringue or miniature marshmallows.
Beat eggs slightly. Add sugar, syrup, nuts, salt and vanilla. Pour into unbaked pie shell and bake about 50 minutes at 350°.
Brown hamburger meat with onion. Pour off grease. Add rice, water and consomme in a casserole dish. Bake at 350° for 1 hour. Cover casserole dish.
Mix angel food cake mix as directed on box. Grease a pan. Line with wax paper. Pour mix onto pan (it's full). Bake at 350° for 25 to 30 minutes.
Separate eggs. Mix egg yolks, buttermilk and Pet milk. Sift flour, baking powder, soda and salt. Add to milk mixture. Stir in melted oleo. Beat egg whites until soft peaks form and add to mixture. Cook in hot, lightly oiled pan. Pancakes should be thin.
Pour oil in 13 x 9 x 2-inch pan and tilt until coated. Stir all other ingredients together in pan and bake at 350° for 35 to 45 minutes.
Mix. Drop by teaspoon on cookie sheet. Bake at 375° about 8 to 10 minutes. Makes about 6 dozen.
Boil raisins until plump; drain, reserving 1/2 cup of the juice. Cream sugar and shortening. Add eggs, cinnamon, nutmeg and salt. Add soda dissolved in raisin juice. Add flour and raisins. Mix well. Drop by teaspoons on cookie sheet. Bake 12 to 15 minutes at 350°.
Mix together cake milk, oleo and egg. Put in cake pan. Mix together remaining ingredients. Put on top of cake mix. Make crumb topping. Bake at 350° for 40 minutes.
In bowl, mix first 4 ingredients until blended, using lowest speed on mixer. Spread mixture into greased 9-inch cake pan. Spread melted chocolate chips over top. Cover and refrigerate 1 hour or until firm. Cut into wedges.
Combine all ingredients except peanuts. Mix lightly. Chill for several hours in a tightly covered container. Add peanuts just before serving.
Lightly brown the meat. Sprinkle with salt. Add onion. Cook 5 minutes. Stir in sauce, water, sugar and spices. Cook noodles until barely tender; drain. Add to meat mixture.
Soften butter. Beat eggs. Add sugar and softened butter. Add vanilla; mix well. Pour into unbaked pie shell. Bake at 400° for 20 to 30 minutes, until firm.
In a bowl, combine Bisquick, cheese and onion. Stir in milk until a soft dough forms. Stir 30 seconds longer. Drop by rounded tablespoonfuls 2-inches apart on ungreased baking sheet. Bake at 450° for 8 to 10 minutes or until golden brown. Combine butter and garlic powder; brush over biscuits. Serve warm. Yield: 15 biscuits.
Blend all ingredients and bake in a greased tube pan or 2 loaf pans for 60 minutes at 350°.
Put pork chops in baking dish. Place sliced potatoes on top of chops, then add sliced onions on top of potato. Cover and bake at 350° for 1 hour.
Fill soup pan 3/4 full of water; add chicken, bouillon cubes, carrots and celery. Let cook for 1 hour. Remove chicken; let cool and then remove chicken from bone. Add cream of chicken soup and noodles. Let simmer for 1/2 hour. Salt and pepper to taste.
Combine all ingredients and stir until just blended. Divide among 12 greased muffin tins. Bake at 375° for 20 to 25 minutes. Makes 1 dozen muffins.
Season meat and rice. Form into small balls and fry. Brown in butter. Add a small amount of water and simmer until rice is cooked and stands out all over. Serve with tomato sauce made by mixing 2 tablespoons butter, 2 tablespoons flour and 1 1/2 cups tomato juice. Boil until thickened or use one can of tomato soup.
Mix sugar, 2 tablespoons flour and cinnamon. Add apples. Put in a 9 x 9-inch pan and sprinkle with walnuts. Mix the oatmeal, 1/2 cup flour, brown sugar and margarine. Sprinkle over apple mixture. Bake 30 minutes at 350°.
Mix all together with enough mayonnaise to desired consistency. Salt and pepper to taste; stir. Sprinkle top with paprika.
Cook turkey. Add the rest of the ingredients and cook. May want to use seasoning according to taste. May need more V-8 juice as it cooks. Can add cornstarch to thicken, if desired. Also package Sweet 'N Low.
Melt caramels; stir in sour cream. Cut up any kind of fruit and dip into caramel mix.
Mix cream cheese, mayo, horseradish and onion until well blended. Spread in bottom of an 8-inch pie plate. Mix chili sauce and lemon juice and pour over layer. Drain and pick through crabmeat. Sprinkle on top of layers. Must sit in fridge overnight before serving. Serve with crackers.
Here's a way to save the water you use to boil liver for dog treats (and use all those vitamins and minerals you are now pouring down the drain).
Combine pudding and milk. Mix well. Fold in whipped topping. Beat mixture two minutes at medium speed with mixer. Place a layer of graham crackers in bottom of square 9 x 12-inch container. Place a layer of pudding mix on top of crackers. Continue alternating layers, ending with graham crackers. Spread on frosting. Refrigerate 2 hours before serving.
Mix and chill; serve with sliced apples. (Put lemon on apples to avoid turning brown.)
Heat oven to 450°. Spray an 8 x 8 x 2-inch pan with nonstick spray. Mix the oil, lemon and thyme and toss with the potatoes. Place potatoes in pan. Sprinkle with salt and pepper. Bake 20 minutes; turn and bake 15 minutes longer. Makes 2 servings, 2 grams fat per serving.
Combine vegetables in a large bowl. Dissolve salt in water and pour over vegetables. Soak for 15 to 18 hours in a cool place. Drain. In a large pot, mix sugar, spices and vinegar. Bring to a boil and boil for 3 to 4 minutes. Add vegetables and simmer 5 to 7 minutes. Pack hot into jars. Process 15 minutes in water bath. Yields 8 pints.
Heat oven to 400°. Grease pie plate, 10 x 1 1/2-inches. Sprinkle ham, cheese and onions in plate. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until golden brown and knife inserted in center comes out clean, 35 to 40 minutes. Cool. Makes 6 servings.
Dissolve cubes with water in skillet. Add zucchini and onion. Cook about 15 minutes or until done (water will evaporate). Follow directions on box of chicken and rice and mix together. Contains 0 fat grams.
Mix above ingredients. Add onions and meatballs. Simmer for 30 minutes to 1 hour or longer.
Cut chicken breasts into thin strips. Cook in non-stick frypan over medium heat until done. Drain fat. Add fajita seasoning as directed. Simmer until liquid is mostly absorbed. While chicken is simmering, stack flour tortillas one at a time, separated by wax paper. (If lightly brushed with margarine, they hold together better when fajita is made.) When chicken is done, heat tortillas in microwave approximately 30 seconds, turning 1/4 turn every 10 seconds. Place tortilla in plate. Place chicken down center (not too much) and top as desired.
Cook beef, onions and tomato sauce until beef is almost done. Add potatoes and	cook until potatoes are done.	Add beef stew seasoning and simmer for about 10 minutes.	Salt and pepper to taste.
Cream together butter and sugar. Add eggs and beat. Mix in bananas, flour and salt. Add nuts, chips and maraschino cherries. Pour into a 9 x 5 x 3-inch loaf pan and bake 35 to 40 minutes at 350°.
Melt Velveeta cheese in a crock-pot. Brown meat and drain off the grease. Add meat and salsa to the Velveeta cheese. Stir occasionally to keep from sticking. Keep the crock-pot on low. Serve with tacos or tortilla chips. Enjoy!
Cook meat, onion and pepper. Boil macaroni. In 2-quart casserole, mix all ingredients, except potato chips. Cover. Bake at 350° for 40 minutes. Uncover; sprinkle with chips. Bake 5 minutes longer.
Combine soups, mayonnaise, and cheese. Heat until melted. Cook broccoli according to package directions. Line bottom of an ungreased casserole dish with broccoli, place chicken evenly over the broccoli. Pour sauce mixture over the chicken. Sprinkle with lemon juice. Mix butter and bread crumbs, sprinkle over sauce. Bake in preheated oven at 350° for 30 to 35 minutes. Serve over rice.
Sift flour. Beat egg yolks well and add the remaining ingredients and mix in mixer until blended. Pour in double boiler and cook until pudding thickens.
Spray casserole (the size pan a little smaller than 9 x 12) with Pam. Spread rice in bottom of pan. Place chicken in a single layer on top of rice and season lightly with Cavender's. Put cheese on top of chicken; set aside. Mix soups, wine and milk in a small bowl. Pour over chicken mixture. Sprinkle stuffing mix on top and drizzle with melted butter. Bake uncovered 40 minutes at 350 degreees. After removing from oven, let sit about 15 minutes before serving.
Sprinkle chicken with lemon juice, garlic powder, seasoned salt and pepper. Wrap chicken loosely in foil. Refrigerate overnight. Place chicken in ovenproof dish and bake, uncovered, in a 375° oven for 1 hour or until chicken is done. Serves 4.
Preheat oven to 350°. Mix 1 1/2 cups Mozzarella cheese, all the zucchini, Ricotta cheese and Parmesan cheese. Spread 3/4 cup spaghetti sauce in ungreased 11 x 7-inch rectangular baking dish. Top with 3 noodles. Spread half the cheese mixture over noodles in dish. Top with 3/4 cup spaghetti sauce. Repeat with 3 noodles, remaining cheese mixture and 3/4 cup spaghetti sauce. Top with remaining noodles and sauce. Bake, covered, in preheated oven about 1 hour until noodles are tender. Remove from oven. Sprinkle with reserved Mozzarella. Let stand, uncovered, 15 minutes before cutting. Makes 6 servings.
Combine first 4 ingredients in a small bowl, stirring well with a wire whisk. Brush half of marmalade mixture evenly over chicken breast halves. Coat grill rack with cooking spray. Place rack on grill over medium-hot coals. Place chicken on rack and cook 10 minutes on each side or until chicken is done, brushing frequently with remaining marmalade mixture.
Best if made 1 hour before serving. In 12-inch skillet over medium high heat in 1 tablespoon hot oil, cook red and yellow peppers and 1/4 teaspoon salt. Stir frequently until tender and golden. Remove with slotted spoon and put them into a large bowl. In remaining oil in skillet add an additional tablespoon of oil. Cook mushrooms, onions and 1/4 teaspoon salt until tender and golden, stirring often. Remove the mushrooms to bowl with peppers. In same skillet over high heat in 1 tablespoon oil, cook chicken and 1/4 teaspoon salt until chicken is golden brown and loses its pink color throughout. Meanwhile, in saucepan prepare pasta as label directs, using 1 tablespoon salt in water. Drain. Return pasta to saucepan and keep warm. Drain artichoke hearts reserving marinade from 1 jar. In small bowl, combine artichoke marinade, balsamic vinegar, black pepper, dried basil, sugar and 3/4 teaspoon salt. Return vegetables to skillet with chicken. Add artichoke hearts and balsamic vinegar mixture, tossing to coat well. Heat through. In large bowl, toss pasta with chicken mixture. Makes 8 servings.
Mix first three ingredients and press into a 9 x 13-inch pan. Bake at 375° for 15 to 20 minutes.
Mix first 5 ingredients and bake at 350° for 50 minutes. Allow to cool 10 minutes in pan. Bring last 3 ingredients to a boil. Pour over cake while in pan and leave about 5 minutes. Then remove from pan.
While milk is warming on medium heat, beat egg yolks and sugar until frothy. Add to hot milk and then add crackers and coconut. Cook until thick. Remove from heat and add vanilla. Beat whites until stiff and fold into cooked mixture.
In a Dutch oven or soup kettle, saute the carrots, onions, celery, green pepper and garlic in oil until crisp-tender. Then stir in water, tomatoes, juice, cabbage, green beans, peas, corn, garbanzo beans and chicken bouillon. Add salt and black pepper. Stir all together; bring to a boil. Reduce heat, cover and simmer for 1 to 1 1/2 hours until vegetables are tender.
Mix all together and bake in greased 2-quart casserole, uncovered, at 350° for 40 to 45 minutes.
Mix ingredients together and drop by spoonfuls over any fruit. Bake at 350° until topping is golden brown.
In Mazola oil cook onions, celery and bell peppers until soft. Add as much crayfish fat as you have and let cook well. Add 1 cup water, then add 10 pounds of boiled, peeled and deveined crayfish tails. Cook about 15 minutes. Better if made the day before. When heating, do so very carefully, as tails will cook too much. Serve over rice. Serves 12.
Boil first 3 ingredients for 2 minutes. Cream next 5 ingredients together. Add flour, salt and nuts. Beat all together.
Mix all the ingredients together. Order round rye loaf of bread (not sliced). Cut off top, scoop out bread and fill with dip. Cut bread for dipping. Make dip the night before.
Cut pork in julienne strips and cook with ham in 2 tablespoons oil until brown. Add onion, green pepper, parsley and garlic. Cook until tender. Add remaining oil, salt, pepper, ginger and rice. Stir lightly to mix. Make a well in center of rice mixture, add eggs and cook until semi-solid. Then stir into rice mixture while cooking over medium heat, 2 to 3 minutes.
Saute onions, celery and bell pepper in oleo. Add tomatoes to onion mixture. Cook 10 minutes. Add cooked rice. Add soup, parsley and crayfish; mix well. Pour into baking dish and top with cheese. Bake at 325° for 40 minutes.
Mix together and store in shaker jars. A good all-purpose seasoning for meats, soups, stews, casseroles and vegetables.
Soak crushed garlic in oil for at least 1 hour. Add egg yolks, lemon juice and Worcestershire sauce. Shake well. Pour dressing in bottom of bowl. On top, layer romaine, cheese, bacon bits and croutons 2 to 3 times. Mix and serve immediately.
Melt butter in a 9 x 13-inch pan. Sprinkle over the butter in layers the remaining ingredients. Bake at 350° for 30 minutes. Cut in squares while still warm.
Saute onions in butter until tender. Then place all ingredients in a gallon jar and mix. Fill jar with deer steaks or meat of your choice. Let marinate for 2 to 3 days in refrigerator before using. May add fresh meat up to 3 weeks. Great for barbecue season. Can be cooked on the grill or fried on the stove.
Cook bacon in a large skillet until crisp; remove bacon, reserve drippings in skillet. Crumble bacon and set aside. Saute chopped onion, celery and green pepper in bacon drippings until vegetables are crisp-tender. Add reserved bacon, black-eyed peas and remaining ingredients; stir well. Bring mixture to a boil; reduce heat and simmer, uncovered, 30 minutes. Yields 10 to 12 servings.
Cook potatoes, covered, in boiling water (salted) about 15 minutes until tender; drain. Saute garlic in butter until tender. Add parsley and pepper to skillet; pour over potatoes, toss to coat.
Cook rice as directed. Add all ingredients except paprika & cheese. Mix thoroughly. Pour into well-greased shallow 3 quart baking dish. Sprinkle with paprika & cheese. Bake at 350 degrees for 30-40 minutes until bubbly.
Put first 3 ingredients in pan; melt together, then add peanuts. Spoon out on foil or waxed paper.
Mix all ingredients, except the paprika. Spread in 8 x 11-inch pan sprayed with Pam. Sprinkle top with paprika. Bake at 350° for 30 minutes.
Mix powdered milk, sugar, Pream and Nestle Quik. Store in covered container. To make, mix 1/3 cup to 1 cup boiling water.
Prepare spinach according to directions on package. Drain. While preparing spinach, boil shells until tender. Drain. Add spinach to beaten egg, Ricotta cheese and 1/2 cup Mozzarella. Using 9 x 13-inch baking dish, spray with Pam. Spread 1/4 cup of picante sauce in bottom of dish. Fill shells with 1 to 2 tablespoons of spinach mixture. Arrange in dish with filling side up. When completed, spoon remaining picante sauce on each shell until covered. Sprinkle with remaining Mozzarella and Parmesan cheese. Bake, covered, at 350° for 20 minutes, then top with Durkee French fried onions. Return to oven for 10 minutes, uncovered. Serves 4 to 6.
Fold yogurt and Cool Whip into pie crust and freeze for 4 hours. Remove and place into refrigerator 30 minutes before serving.
Prepare jello according to the quick set instructions, then add jello, cottage cheese and drained pineapple. Let set a little longer to chill in the refrigerator. Fold in Cool Whip and jello mixture. Chill thoroughly.
Preheat oven to 375°. In 2-quart baking dish, toss peaches with granulated sugar and cinnamon. In mixing bowl, combine flour, brown sugar and salt. Cut in butter until mixture resembles coarse meal. Sprinkle this mixture evenly over peaches. Sprinkle the top with nuts. Bake 30 to 40 minutes, until golden brown. Serve with sour cream.
Knead by hand until smooth. Drop on ungreased cookie sheet and sprinkle with salt. Bake in 325° oven 15 to 20 minutes. They burn easily so watch them.
Mix all ingredients together; boil in double boiler until it thickens, stirring all the time.
Bring the shortening and water to a boil. Add flour and salt. Blend quickly. Beat until mixture leaves sides of pan and forms a ball. Remove from heat. Let stand and cool. Add eggs, one at a time, beating until smooth after each egg. Drop by tablespoon on ungreased cookie sheet. Bake at 400° for 40 to 45 minutes. Cool. Mix pudding as directed. Fill cream puffs. Top with teaspoon of lite Cool Whip.
In a blender, puree beans, onion and garlic. Add seasonings and blend for 1 minute. Chill.
Stir yeast into warm water to dissolve. In small bowl, mix well the dissolved yeast, cream, milk and egg yolks; set aside. In large bowl, stir together flour, sugar and salt. Cut in 1/2 cup butter with pastry blender until mixture resembles coarse crumbs. Stir yeast mixture into flour mixture just to moisten. Spread dough with light film of butter to prevent drying. Cover bowl with plastic and refrigerate overnight or up to 4 days. Shape and let rolls rise to double in size and bake at 350° until brown.
Brown sausage; drain. Remove half of sausage and set aside. Stir tomato sauce, paste, water and brown sugar into sausage. Simmer 15 minutes. In bowl, combine remaining sausage, Ricotta cheese, 2 cups Mozzarella cheese, egg and parsley. Stuff manicotti noodles with mixture. In 9 x 13 x 2 baking dish, pour spaghetti sauce over filled noodles. Top with remaining Mozzarella cheese and sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 20 minutes.
Combine pudding mix, egg yolks and milk in saucepan. Cook and stir over medium heat until mixture comes to a full boil. Remove from heat. Arrange layers of wafers in bottom of a 2-quart baking dish. Add a layer of banana slices and of pudding. Continue layering, ending with pudding. Beat egg whites with salt until foamy throughout. Gradually beat in sugar and continue beating. Mixture will form stiff, shiny peaks. Spoon lightly onto pudding, sealing edges well. Bake at 425° for 5 to 10 minutes or until lightly browned. Makes 12 servings.
Brown ground beef in an electric skillet. Drain fat. Add enchilada sauce, cream of mushroom soup, 1/4 cup milk and chopped green peppers. Heat until bubbly.
Beat eggs until thick and lemon colored. Add cake mix, pudding mix, water and oil; beat 10 minutes at medium speed on electric mixer. Pour into ungreased 10-inch tube pan with removable bottom. Bake at 350° for about 50 minutes. Leaving cake on pan bottom, remove sides of pan from hot cake. Drizzle Lemon Glaze over top of cake and spread on sides of cake.
Cream oleo, sugar and eggs. Add vanilla. Add flour, baking powder and soda (previously mixed together), a small amount at a time. Put in refrigerator for about 10 minutes. Drop onto greased cookie sheet. Bake at 350° for 12 to 15 minutes.
Melt butter and blend all ingredients with spoon. Pour into a pie shell. Bake at 325° for 20 to 25 minutes or the crust is brown.
Dissolve yeast in warm water. In large bowl, pour boiling water over Crisco. Add flour and yeast together with Crisco and water. Add all other ingredients. Turn out on board and knead lightly. Place in refrigerator and let chill.
Melt morsels, then combine all other ingredients. Spoon out on wax paper and cool!
Dissolve yeast in lukewarm water. In large bowl, pour boiling water over shortening to dissolve. Add sugar, salt, eggs, flour and dissolved yeast. Mix well. Refrigerate overnight. Roll out thick; cut with biscuit cutter. Dip each piece into melted butter and stack into Bundt pan or tube pan. Let rise for 2 to 3 hours. Bake at 350° for 30 to 40 minutes. Dump onto plate and break away.
Melt caramel candy in top of double boiler. Add pecans, milk and vanilla. Mix well. Spoon out in small pieces on greased waxed paper. Set in freezer until cooled. Dip in melted Hershey bars and paraffin wax.