HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place 2 packages jello in saucepan with 3/4 cup liquid (use cherry juice, pineapple juice and water to make 3/4 cup liquid) and heat until jello is dissolved. Allow to cool. Add cherries, cheese, nuts, pineapple and Coke. Let congeal; cut into squares and serve on lettuce leaf.
Drain all fruit. Mix all ingredients together and place in refrigerator. Refrigerate for 8 hours or overnight.
Simmer on stove in pan, uncovered, during the holidays or any time you want that holiday aroma.
Work cheese and flour together until crumbly. Add butter; mix well with fork. Mold 1 teaspoon of dough around each "surprise" (olive or wiener). Shape into ball. Place 2 inches apart on ungreased baking sheet. Cover and chill at least 1 hour. Bake at 400° for 15 to 20 minutes. Serve hot. Makes 3 to 4 dozen.
Peel, seed and cut squash into 1/2-inch cubes. Combine water, sugar, vinegar, turmeric, ginger, salt and dry mustard in a large saucepan. Bring mixture to a boil; add squash and onions. Boil 10 minutes. Pack hot into jars, leaving 1/4-inch headspace. Adjust caps (process 10 minutes in boiling water bath). Yields about 2 1/2 pints.
You may heat the cherries and add 1 1/2 tablespoons sugar for taste (I never do).
Cut crab delights flakes in half or shred. Combine with mayonnaise, celery and onion. Serve as a sandwich or on lettuce.
In a 7 x 10-inch pan, spread rhubarb in bottom, 1/2-inch thick. Sprinkle the sugar over rhubarb, then sprinkle jello and cake mix. Add the water and melted butter. Bake for 1 hour at 350°.
In a large stew pot, place apples carefully in hot to boiling water. Simmer 3 minutes. Turn over apples and simmer 3 minutes longer. Test often with test needle or toothpick (should slide out easily). Remove apples and place on paper towels to drain. Serve warm or cool with your favorite topping such as Cool Whip, drizzled cream cheese or diabetic ice cream. Great stored in a covered container and frozen for future use.
Mix 1 1/2 cups flour, sugar, yeast and salt. Add warm milk, water and oleo. Mix 2 minutes with mixer. Add 1/2 cup flour. Beat 2 minutes. Stir in enough flour to make soft dough. Knead until smooth. Let rise 15 minutes in greased bowl. Make into dinner rolls or cinnamon rolls. Let rise in pan for 15 minutes. Bake at 425° for 15 minutes.
Beat eggs, sugar, and vanilla together. Add melted butter. Continue beating. Mix in flour and cocoa at low speed. Stir in nuts. Spread evenly in greased 8 inch square dish. Microwave on high for 6 minutes. Cut when cook. You can sprinkle with powdered sugar if desired. Serve with ice cream.
In covered 2 1/2 quart casserole, cook onions and oleo on high for 10 minutes. Stir in broth, Worcestershire sauce and salt. Cover. Cook on high for 5 minutes and spoon into soup bowls suitable for microwave use. Sprinkle toast with cheese and float on top of soup. Microwave on high for 30 seconds.
Whip cream and mix in all ingredients. Let stand 1 hour before serving. Makes extra large amount.
Cover cabbage and onions with sugar. Bring vinegar, celery seed, salt and mustard to a boil, then add salad oil. Bring to a boil again and pour over cabbage, cover and let set 24 hours.
Mix all dry ingredients together and pour in boiling water; beat until smooth. Beat eggs and pour into batter. Mix well. May add nuts, if you wish. Pour into well-greased 13 x 9-inch cake pan and bake 30 minutes (or until done) at 350°. Cut into squares and serve hot with butter.
Make centers by mixing margarine, sugar, peanut butter and vanilla. Roll these in small balls and dip in chocolate mixture (melt chocolate and paraffin wax together). Cool on wax paper.
Beat together, shortening, sugars, egg, water and vanilla until creamy. Add combined remaining ingredients and mix will. Drop by teaspoonfuls onto greased cookie sheet.
Wash, drain and hull berries. Leave whole. Put in saucepan. Sprinkle 1/3 cup sugar over berries. Pour lemon juice over top and let stand in cool place overnight (do not refrigerate). Next morning, add 2 1/2 cups sugar, heat to a boil and boil 7 minutes, counting from time boiling begins. Pour into hot sterilized jars and seal.
Wrap dried beef slices (2 each) around each chicken breast. Wrap 1 slice bacon around each beef-wrapped chicken breast and secure with toothpick. Combine mushroom soup, sour cream and pour over chicken breasts. Bake covered, for 2 hours 45 minutes at 250 degrees. Uncover and brown just before serving.
Mix soup and milk in 4-quart saucepan. Stir in potatoes. Bring to a boil, stirring occasionally. Reduce heat and simmer, uncovered for 10 minutes. Add scallions and cook 1 minute. Remove from heat and stir in cooked shrimp.
Mix Bleu cheese and cream cheese. Add rest of ingredients. Mix well. Refrigerate overnight. Makes 3 1/2 cups.
Combine sugar, milk and butter or margarine in a large heavy saucepan. Heat to boiling. Stir constantly, about 5 minutes, over medium heat or until mixture reaches soft ball stage (238°). Remove from heat. Add remaining ingredients. Stir vigorously until well blended. Pour into greased 13 x 9 x 2-inch pan. Cool. Cut into squares. Makes about 3 pounds.
Add soda to butter and cream well. Add dry ingredients which have been sifted together.	Put in cupcake pan. Bake in a mild oven (275° to 300°) approximately 30 minutes.
Poke holes in baked cake and pour Eagle Brand milk over evenly. Pour topping over cake. Frost with Cool Whip and then sprinkle crushed Heath bars over all. Chill.
Combine shortening, butter and sugar. Cream until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour and baking powder; add to creamed mixture alternately with milk and vanilla, beating well after each addition. Stir in crushed pineapple. Pour into well-greased and floured 10-inch tube pan. Place in a cold oven; set temperature at 325° and bake for 1 hour and 15 minutes, or until cake tests done. Cool in pan 10 to 15 minutes. Invert onto serving dish. If desired, drizzle glaze over top and sides.
Preheat oven to 375°. Mix all ingredients except crab and 1/4 cup shredded cheese. Fold in crab meat. Put in 1 1/2 quart greased casserole dish. Bake 20 minutes. Sprinkle 1/4 cup Cheddar cheese and bake 5 more minutes.
Mix dry ingredients together. Put orange juice and rind in measuring cup. Add shortening and then fill cup to the 3/4 mark with boiling water. Add to dry mixture and mix.
In a small saucepan stir together milk, cornstarch, mustard and pepper. Cook and stir until thickened and bubbly. Add cheese, stirring until melted. Stir in mixed vegetables and heat through. Serve warm over baked potatoes. Serves 4.
Mix sugar, oil and eggs real good with mixer. Dissolve the salt, baking powder, vanilla and soda in buttermilk. Add this to the sugar, oil and egg mixture. Add 6 cups of all-purpose flour; mix well. Use 1/4 cup measure, not full, and put 6 to a baking sheet. Sprinkle with sugar before baking. Bake at 400° for 6 minutes.
Line large baking dish with tortillas. Brown hamburger and onion; drain. Add beans, enchilada sauce and chicken or mushroom soup. Add green chilies. Pour over tortillas; add grated cheese over layered tortillas. Top with stewed tomatoes or more green chilies. Bake 45 minutes to 1 hour at 350°. Delicious.
Beat sugar, eggs, shortening until light and fluffy. Add bananas, flour, and blend. Add nuts. Place mixture into lightly greased loaf pan and bake for 50 to 60 minutes at 350 degrees.
Select medium size pickling cucumbers. Wash and pack in sterilized jars. To each quart, add 2 bunches dill, 1 piece alum (size of small grape) and 2 teaspoons mustard seed. Fill jars with hot brine made from the vinegar, water and salt. Seal.
Beat eggs on high speed for 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Stir together flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold into pumpkin. Spread in greased and floured 15 x 10 x 1-inch pan. Top with nuts. Bake at 375° for 15 minutes. Turn out on towel sprinkled with powdered sugar. Roll towel and cake together and cool. Unroll. Combine powdered sugar, cream cheese, butter and vanilla. Beat smooth. Spread on cake and roll up. Chill. Cut into slices.
Melt chocolate chips and shortening over hot water. Stir until smooth. Remove from heat. Pour half of mixture into 8-inch foil lined pan. Spread evenly. Refrigerate until set. Return remaining half to hot water. Melt caramels and butter. Add water over low heat, stirring until melted and smooth. Stir in nuts. Blend well and pour over chocolate chips in refrigerator. Spread evenly. Refrigerate until tacky (about 15 minutes). Top with remaining chocolate. Spread evenly. Return to refrigerator. Cut into squares.
Put sugar, dates and eggs in greased frying pan. Stir constantly, 7 to 10 minutes, mashing dates as you stir. Add remaining ingredients. Stir into mixture until well mixed. Start pan on hot. When hot, turn to low. When all is mixed, turn out on wax paper. On another sheet of wax paper, empty can of Angel Flake coconut. As soon as mixture is cool enough to handle, grease hands and form balls, fingers or any other shape you might want. Roll in coconut.
Brown hamburger in saucepan. Add salt and pepper. When fully cooked, drain off grease. Mix in 1 cup spaghetti sauce.
Let cheeses set out to room temperature. Cream together; add pecans, garlic salt and paprika. Roll in additional pecans. Refrigerate overnight.
Beat eggs, then add the rest of the ingredients. Mix well. Put in pie plate and bake in a 350° oven for 45 minutes.
Clean the lentils and rinse with cold water. Combine the lentils and the water in a pot. Bring to a boil. Stir and lower the heat. Do not cover and cook until soft for about 45 to 60 minutes. Stir occasionally. Crush in the blender, then place back in the pot and add the salt, oil and vegetables. Cover and cook on low heat for 20 minutes. Serve with your favorite bread.
Brown sausage; drain. Mix sausage, cheese, Tabasco, Bisquick and milk. Make into balls; place on greased (I use Pam) cookie sheet and bake at 350° for 15 to 20 minutes, or until golden brown.
Mix in a large saucepan the margarine, sugar, milk and cocoa. Let boil 1 minute. Remove from heat and add the remaining ingredients. Drop on wax paper or tinfoil and let cool.
Soak 1 box "fish eye" tapioca in water overnight; drain. Combine all ingredients in double boiler. Cook about 3 hours, stirring occasionally. (Make sure water doesn't boil out of pan.) Serve warm with dessert topping.
Mix beans and corn. Put into greased casserole dish. Mix soup, sour cream, Cheddar cheese, onion and salt. Spread over beans and corn. Put crushed crackers and almonds on top. Melt margarine. Pour over top. Bake at 350° for 45 minutes.
Mix all ingredients, excluding water, in a large mixing bowl. Add boiling water. Pour into a 13 x 9-inch pan and bake for 30 minutes at 350°. Frost.
Rinse chops, then put in marinade sauce (ingredients above except chops) and leave in for 4 to 6 hours. Shake off excess applesauce and put on the hot grill. Great on the grill! Cooking time varies as to thickness of the chops. Allow 35 to 45 minutes. (Turn often because of the sugar; they brown easily.)
Sift together the flour, sugar, baking powder, baking soda and salt. Mix in the wheat germ. Add all remaining ingredients and beat until well-blended. Place in an oiled 8 x 4-inch loaf pan. Bake at 350° for about 1 hour or until done.
Beat eggs. Add sugar, flour, coconut, pineapple and melted butter; mix well. Add vanilla. Pour into unbaked pie crust. Bake at 350° until well set.
Mix Jell-O and strawberries in saucepan. Bring to a boil. Let cool. Beat together cream cheese, cold milk, pudding and sour cream. Line 9 x 12-inch container with vanilla wafers. Cover with half strawberry mixture, half pudding mixture and half Cool Whip. Repeat.
Boil chicken(s) until falling off bone. Debone and deskin chicken. Chop into 1/2-inch pieces (can use food processor). Peel and chop apples into 1/4 to 1/2-inch pieces. Chop celery into 1/4 to 1/2-inch pieces,too. Mix chicken, apples, celery, pickles together. Add celery salt, pepper, salt and mayonnaise. Mix well. Serve cold on sandwiches or with crackers.
Saute onions in margarine. Add chicken soup, milk and cheese. Heat until cheese is melted. Fold in broccoli and rice.
Fry ground beef then add tomato sauce, garlic and salt to taste. To cooked noodles add sour cream and cottage cheese.
Heat oven to 425°. Prepare pastry. Mix sugar, flour and cinnamon. Stir in peaches and lemon juice. Place in pastry-lined pie dish. Dot with margarine. Cover with top crust that has slits in it. Bake 35 to 45 minutes.
Mix sugars and cornstarch. Add egg yolks and a little milk. When mixed well, add rest of milk. Cook, stirring constantly until thick. Add butter and vanilla. Makes 2 (9-inch) pies.
In a large Dutch oven, saute onion, green pepper and green onions in oil until tender, about 5 minutes. Add flour and cook until bubbly. Add water, stewed tomatoes, chopped tomatoes and tomato paste; mix well. Stir in the corn, ham, sausage, hot pepper sauce, cayenne pepper and salt. Bring to boil, stirring frequently. Reduce heat; simmer uncovered for 1 hour, stirring occasionally. Yields 12 to 14 servings.
Combine flour, sugar, soda, cinnamon and salt in large bowl. Combine carrots, raisins, nuts, coconut and pineapple in medium bowl. Add to dry ingredients. Combine eggs, oil and vanilla. Add to flour mixture. Stir only until flour disappears. Do not overmix. Fill 18 to 24 muffin tins. Bake at 350° for 20 minutes.
Combine flour, baking soda, salt, and baking powder. Stir in melted margarine and brown sugar. Add egg, vanilla, and hot water. Press into pan. Top with chocolate chips, M&Ms, pecans, coconut, and marshmallows. Marshmallows go on last.
Beat egg with pinch of salt. Add sugar and shortening and mix well. Add cocoa, flour and baking powder, sifted together. Add milk gradually; beat well. Add vanilla and nuts. Stir well. Pour into buttered and floured baking pan (8 or 9-inch). Bake at 350° for 30 minutes or until done.
Bring water and salt to a rolling boil. Add grits slowly. Cook, stirring constantly. Remove from heat. Stir in margarine and cheese. Put eggs in a cup. Add enough milk to make a cup. Beat well and add to grit mixture. Bake in greased 2-quart casserole dish at 300° for 1 hour.
Place chicken in roasting pan. Mix French dressing, cranberries and onion soup together and pour over chicken. Bake for 1 1/2 hours at 375° in conventional oven.
Combine eggs, cream, sugar, salt and vanilla in bowl and mix well with mixer. Pour into can; add condensed milk and stir well. Add milk to fill line on can and stir. Churn in freezer per instructions. Makes about 4 quarts.
Grease Bundt pan. Mix sugar and cinnamon together and let stand. Place chopped nuts in bottom of Bundt pan. Mix cake mix, pudding, water and oil until moistened; add eggs, one at a time. Beat 6 to 8 minutes at high speed. Add flavorings.
Beat eggs; add seasonings and mix with ground beef. Use wet hands to roll into walnut size balls. Can be fried on stove top or baked in oven at 350° until brown.
Put first 4 ingredients in mixing bowl. Bring water, margarine and cocoa to a boil and add to dry ingredients. Mix thoroughly. Add remaining ingredients and mix well. Bake at 400° for 20 minutes in 12 x 17-inch pan.
In a large bowl add milk, sugars and artificial sweeteners. Beat in eggs and spices, then add Butter Buds as directed. Add flour and pumpkin. Bake at 350° for 40 minutes. Makes 2 pies.
Sift cake mix into large bowl and add pudding mix, eggs, oil, soda and nuts. Beat batter at medium-high speed for 4 minutes. Pour into greased Bundt pan. Bake at 350° for 35 to 40 minutes. Do not overbake. Cool on rack for 5 minutes. Remove from pan and cool thoroughly.
Heat oven to 425°. Grease an 8-inch round cake pan. Combine flour, honey and baking powder. Using pastry blender or fork; cut in butter until mixture resembles coarse crumbs. Add milk, eggs and raisins; stir just until dry ingredients are moistened. With floured hands, pat half of dough into bottom of greased pan. Press dough 1/4-inch up sides. Spread dough with jam. Top with remaining dough; spread evenly. Using sharp knife, score dough into 8 wedges. Brush top lightly with melted butter and sprinkle with warm honey, if desired. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Serve warm. Makes 8 servings.
Clean and snap green beans. Blanch for 3 minutes. Pack straight whole beans into pint jars. Three or four jars should be prepared. Add a clove of garlic and one head of dill (or 1 teaspoon dill seed) to each pint. Prepare a pickling liquid from the vinegar, pickling salt and cayenne pepper. Bring to a boil. Pour this liquid into the jars. Seal with hot lids. No further processing is needed. Beans are ready to eat in three weeks and can be kept indefinitely.
Form biscuit dough into 2 rolls about 12 inches long. Cut each roll into 6 pieces and form into balls. Dip balls into melted butter. Dip each ball into mixed nuts, sugar and spices. Place rolls in double row in greased loaf pan. Bake in hot oven (400°) for 30 minutes or until done.
Cut broccoli and cauliflower in bite size pieces. Mix all together. Mix mayonnaise, milk and sugar together; pour over salad and mix well. Double recipe for dressing if you like more dressing.
Blanch broccoli for 1 minute in boiling water. Refresh with cold water. Combine with tomatoes and onions; reserve.
Simmer chicken in salted water until tender. Let chicken cool in liquid. Skim fat and save. Take meat from bones and cut into pieces. Melt fat in pan, blend in flour, adding broth gradually; cook until thickened. Add chicken and thickened broth to dressing. Toss lightly; spoon into greased baking dish (10 x 14-inch), cover and bake 50 minutes. Uncover and bake 10 minutes longer until browned.
Mix soup, broth, green chilies and pepper. Set aside. Boil or bake chicken; chop into small pieces. Combine onion, chicken and 1/2 the cheese. Wrap chicken mixture in tortillas and line up in a casserole dish. Pour soup mixture over rolled enchiladas. Sprinkle with remaining cheese and bake for 15 to 20 minutes at 350°.
Brown meat and onion together. Mix all ingredients in casserole dish and bake at 350° for about 45 minutes.
Heat oven to 200°. Mix package of dressing and oil, then spices. Spread crackers on cookie sheet. Pour dressing mixture over crackers. Stir gently to coat well. Spread out. Bake 15 to 20 minutes. Remove and place crackers on several layers of paper towels to absorb excess oil. In large covered bowl, put more paper towels and place crackers in bowl until munch time.
Mix dry ingredients with water, oil and egg. Will keep in refrigerator for a week. Bake at 475°.
Brown chopped onion and garlic in heavy skillet. Add hamburger, salt and pepper to taste. When brown, add soups, sauce, chilies and milk. Heat thoroughly.
Place chicken in 11 x 7 1/2 or 9 x 13-inch baking dish. Combine cream of	mushroom soup, mushrooms and liquid, sour cream and cooking sherry. Pour over	chicken. Sprinkle generously	with paprika. Bake at 350° about 1 to 1 1/4 hours or until tender. Serve with hot fluffy rice.	Serves 8.
In a medium saucepan, combine sugar, cornstarch and salt. Stir in whole milk. Stir over medium heat until mixture begins to simmer. Simmer 1 minute over low heat; set aside. In a small bowl, lightly beat egg yolks. Stir about 1 cup of milk mixture into egg yolks. Stir egg yolk mixture into remaining milk mixture. Cook and stir over low heat 2 minutes or until slightly thickened. Stir in evaporated milk, whipping cream and vanilla. Cool to room temperature. Pour into ice cream canister. Freeze in ice cream maker according to manufacturer's directions. Makes 2 quarts.
Preheat oven to 350 degrees. Cream butter and sugar in large mixing bowl until light and fluffy. Add eggs and vanilla; beat well. Combine flour, cocoa, baking soda and salt; gradually blend into creamed mixure. Stir in peanut butter chips. Drop by teaspoonful onto ungreased cookie sheet. Bake at 350 degrees for 8 to 9 minutes. Do not overbake! Cookies will be soft; they will puff during baking and flatten upon cooking. Cool until set, about one minute. Remove from cookie sheet and allow to cool completely on wire rack.
Mix all ingredients together with a fork, mashing shrimp into small pieces. Let stand, refrigerated, at least 12 hours. Serve with crackers.
Place chicken, water, bouillon cubes, celery, onions, celery flakes and minced onions in a 12 to 14-quart soup pot or canner. Add parsley also. Cook 1 1/2 hours. Cool and debone chicken. While this is cooking, make small, small meatballs with the ground meat, egg, onion and crackers (1/2 teaspoon size meatball). Place on cookie sheet and brown in 350° oven for 10 minutes. Drain, if needed. Add instant bouillon, frozen spinach and meatballs. Cook for 15 minutes.
Cook rice and stir all ingredients together. Bake at 350° for 45 minutes. Serve with green salad.
Spread apples in two 9 x 13-inch pans. Mix together 3/4 cup sugar, cinnamon and nutmeg. Sprinkle over apples.
Melt margarine in Dutch oven over low heat; add flour, stirring until smooth. Cook for 1 minute, stirring constantly. Add chopped onion and garlic. Cook 1 minute until onion is tender. Gradually add broth, stirring constantly. Add potatoes and next 3 ingredients. Bring to a boil, cover, reduce heat and simmer 15 minutes or until potatoes are tender. Stir occasionally. Stir in milk and heat thoroughly. Garnish, if desired.
Grease an 8 x 12-inch glass pan. Grate Cheddar cheese and Swiss cheese. Add to beaten eggs. Mix well. Spread jalapenos on bottom of pan; add egg and cheese mixture. Pat down evenly. Top with Muenster cheese slices. Bake at 325° for 45 to 50 minutes. Let set 10 minutes. Cut into small pieces.
Add sugar to boiling water; bring back to boil. Add instant coffee and vanilla extract. Stir well. Add vodka and brandy. Simmer for 45 minutes to 1 hour. Do not boil or you lose the alcohol. Ready to drink. Buy cheap ingredients; makes no difference.
Combine butter and bread crumbs and set aside. Brown ground beef and onions together. Mix in all other ingredients. Add 3 cups cooked noodles or spaghetti. Pour into greased casserole dish. Sprinkle bread crumb mixture over top. Bake 30 to 45 minutes at 350°.
Combine eggs, crumbs, cheese, garlic, thyme, Worcestershire and salt. Add spinach, celery and onion; mix well. Cut tomatoes in half crosswise. Scoop out centers, leaving 1/4 inch thick shells. Spoon spinach mixture into the shells. Sprinkle with crumbs. Place in a 10 x 6 x 2-inch baking dish. Bake, covered, in 375° oven for 20 to 25 minutes.
Stir lemonade and milk together. Fold in whipped topping and pour into pie shells; chill.
Set oven at 425°. Place biscuits about 5 inches apart on foil or a cookie sheet. Roll biscuits very thin.	Remove waxed paper and	shape edges upon flattened biscuits. Brush each biscuit with oil. Spread 2 rows of sauce or more if desired. Sprinkle with oregano. Top with cheese. Bake 10 minutes. Serve hot.
Mix first four ingredients together. Add salad dressing, cold water and vanilla. Mix well. Bake in layer or loaf tin in 350° oven for 30 to 35 minutes. Very good.
Cook margarine, sugar and milk in skillet until soft ball stage. In mixer, put chocolate chips, marshmallows and vanilla; then beat until all the mixture is melted. Pour in a greased pan and let stand overnight before cutting. Nuts or pineapple chunks may be added to the mixture while hot, if desired.
Preheat oven to 350°. Line a cookie sheet with aluminum foil. Place crackers on sheet side by side (do not overlap). In a small saucepan melt butter, sugar and salt until melted. Do not boil. Remove from heat and add pecans. Spoon over crackers, covering completely. Bake in oven for 10 minutes. Remove from heat, cool for a few minutes and remove to plate and serve.
Mix together all ingredients (except popcorn). Grease 15 x 10 x 1-inch pan. Put in popcorn and coat with mix and bake for 8 minutes at 350°.