HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slice jelly roll and line the base of glass dessert bowl. Boil water and make Jell-O (strawberry-banana), using 1 3/4 cups of water in a small bowl. Set aside until it's cooled a little. Pour gently over cake. Cover up with plastic and refrigerate until set, about 2 hours. Make a vanilla pudding. Let cool some and then gently pour over Jell-O mixture. Top with sliced bananas. Cover with plastic and return to refrigerator. When cold and set, top with whipped cream and decorate with fresh strawberries. Light and refreshing dessert.
In a large bowl, blend the pudding with the milk for 2 to 3 minutes on medium. Fold the Cool Whip in and continue to blend. Place crackers in the bottom of a 9 x 13-inch pan. Alternate layers of crackers and pudding mix 3 times. Make sure to end with crackers. Put chocolate frosting in microwave for 30 seconds. While still warm, spread over top layer of crackers. Refrigerate until needed.
In medium saucepan, combine all ingredients. Constantly stirring with a wooden spoon, cook over medium heat until smooth. Place in an airtight container and refrigerate. Serve chilled over ice cream or cake.
Mix sugar, oil and eggs. Add remaining ingredients and mix well. Add nuts. May also add raisins, if desired. Bake at 350° for 1 hour. Loaves freeze well.
Mix 1/4 cup of nuts with the other ingredients. Shape into a ball and coat it with the other 1/4 cup of nuts. Serve with your favorite crackers.
In medium boiler, add all ingredients, including desired color of food coloring. Cook and stir over medium heat until thick. Remove from heat and knead. Let dough cool and place in airtight container. Do not allow children to eat; this recipe is for play only.
Cream the butter. Beat in sugar and egg. Add 1/2 cup flour sifted with soda and salt.	Add cinnamon, nuts, raisins and 1/2 cup flour.	Mix well. Drop by teaspoonful on baking sheet. Bake at	350° for approximately 10 minutes. Makes about 36 cookies.
Put all ingredients into large mixing bowl and mix well. Bake in 9 x 13-inch pan for 35 to 40 minutes at 350°. Grease and flour the pan.
Moisten crumbs with milk. Combine with meat, salt and pepper. Add chopped onion. Shape into patties. Place in an 8-inch baking dish. Combine remaining ingredients to make barbecue sauce; pour around patties. Bake at 350° for 45 minutes.
Combine all ingredients; beat 5 minutes. Grease a tube or Bundt pan. Pour batter in pan. Bake at 350° for 45 to 50 minutes. Turn cake upside down on plate to remove from pan.
Mix first 4 ingredients. Chill for several hours. Knead with hands until smooth and creamy. Shape into bonbons; dip in melted chocolate. May be tinted with food coloring if desired. May use rum, lemon, maple or any other extract instead of vanilla. Mashed potatoes must be free of lumps to give candy smooth satiny texture.
Mix ingredients and pour over 2-pound brisket. Place flat in pan. Bake, covered, for 2 hours at 350°. Baste occasionally while baking.
Cook fish until done and flake. Crumble bread and combine with remaining ingredients. Form into patties and fry in hot oil.
In a large Teflon skillet, saute green onions, parsley and garlic in margarine until onions are soft. Reduce heat to low; add shrimp, stirring constantly. Cook 3 minutes and add remaining ingredients. Simmer 3 more minutes. This can be served separately in a bowl or over cooked rice. It also makes a good appetizer by placing equal amounts of shrimp and sauce in individual serving bowls.
Put small amount of oil in pan. Add ground beef, onion and green pepper. Cook until beef is no longer pink. Scoop out excess grease. Add tomato sauce and paste. Simmer 1 1/2 hours. Serve over spaghetti.
Cut vegetables into 1/2-inch or smaller size. Combine all ingredients. Put aside 1/2 cup mixture. Put remaining ingredients into food processor or blender. Using a pulsing (on-off) motion, process to desired texture. If you do not have a food processor or blender, chop as fine as possible. Add 1/2 cup mixture back into blended salsa and stir. This will provide chunkier texture. Transfer to shallow serving dish. Chill 15 minutes.
Puree corn in processor. Shred cheese. Add all ingredients into processor and mix well. Pour into baking dish. Bake at 350° for 45 minutes or until top is crusty and center has set.
Wash, seed, and core tomatoes. Chop into small cubes (so it makes roughly 1 to 1 1/2 cups). Dice onion into small cubes and add to tomatoes. You may add more than 1/4 c. onions if you desire a stronger onion flavor. Cut the lime in half and squeeze the juice from both halves into the tomato/onion mixture. Remove cilantro leaves from the stems; discard stems. Chop cilantro leaves and add to mixture. Stir and add salt (no more than 1 or 2 tsp.). Enjoy!
Dissolve yeast in 1/4 cup warm water; set aside. In large mixing bowl, put shortening. Add 1 cup boiling water to melt shortening, then add 1 cup cold water. Add beaten eggs, salt, yeast and sugar. Mix well. Stir in flour. Place a greased lid over bowl and put in refrigerator until ready to use.
Mix barbecue sauce and grape jelly in crock-pot. Add meat balls to mixture. Cover and cook about 3 hours, stirring occasionally. Delicious served over rice, with sauce. Or as an appetizer with toothpicks.
Prepare a can of cream of mushroom soup. Then add instant rice to boiling soup. Stir in broccoli, American cheese (cut in pieces) and diced cooked Spam, ham, chicken or tuna, drained and flaked. Stir, cover, remove from heat and let stand for 10 minutes. Makes 4 servings.
Crush cornflakes to make 2 cups of crumbs. Add garlic salt and pepper. Select broiler-fryer. Dip pieces in margarine; roll in crumb mixture. Place pieces, skin side up and not touching, in a greased pan. Sprinkle with remaining butter and crumbs. Bake at 375° for 1 hour or until done. Don't turn.
In large bowl, mix together flour, sugar, baking soda, pumpkin pie spice, salt and baking powder. In second bowl, stir together remaining ingredients until well mixed. Add pumpkin mixture to flour mixture and stir well. Pour batter into 9 x 5-inch greased loaf pans. Bake at 350° for 65 minutes or until bread tests done. Cool on racks. Drizzle glaze over top.
Preheat oven to 350°. Grease only the bottom of a loaf pan with shortening. Mix sugar and oil in a bowl with a mixer. Add the eggs. Add the mashed bananas; mix well. Stir in the other ingredients except the nuts and raisins. Add them last. Turn mixture into greased bottom (only) pan. Bake for 1 hour. Test with toothpick for doneness (when pick comes out clean, it's done). Let stand in the pan for 5 to 10 minutes. Loosen sides with a knife and turn out onto a cooling rack.
Melt butter in shallow roasting pan. Roll chicken pieces in butter until well coated. Arrange the pieces in single layer in pan. Reserve 2 slices of the pineapple for garnishing the platter. Dice remaining slices. Mix the pineapple juice with remaining ingredients. Cook until thickened, stirring constantly. Add drained pineapple pieces. Spoon one-half of the sauce over chicken. Cover and bake in moderate oven at 350° for 30 minutes. Uncover and bake for 30 to 45 minutes longer or until chicken is tender. Baste chicken occasionally with remaining sauce. Arrange chicken on hot platter. Cut reserved pineapple slices in half. Twist each half to make an "S". Place on chicken platter. Garnish with parsley, if desired. Makes 4 to 6 servings.
Place a layer of diced eggplant in casserole. Top with layer of green pepper and onion. Sprinkle on the soy grits. Top with rest of eggplant, pepper and onion. Add tomatoes. Cover and bake 40 minutes in a moderate oven. Serves 4 to 6.
In 1-quart saucepan, heat ingredients and bring to boiling; stir constantly. Boil 1 minute; set aside. Cool to room temperature.
Mix together. Make 2 large rolls or 3 small rolls. Roll in extra crumbs. Roll in aluminum foil, chill at least 2 hours. Overnight is better.
Combine 1/4 cup of the soup with beef, egg, crumbs, onion and seasonings. Shape into 6 patties that are flat and quite thick. Brown patties in a small amount of oil in skillet. Drain off excess fat. Mix remaining soup, water and parsley. Pour over meat. Cover and cook over low heat for about 20 minutes. Stir occasionally.
In casserole dish, layer zucchini, mushrooms, green pepper and onions. Sprinkle with seasonings. Add cheese and bread crumbs. Pour milk over top. Bake at 350° for 30 minutes. Equals lunch protein plus 1 ounce bread and 2 ounces milk.
Mix eggs, sugar and melted butter. Add flour and baking powder alternately with milk and vanilla. You may need to add more flour; dough should be soft. If sticky, add some oil to hands when rolling.
Melt first 3 ingredients until smooth. Add egg yolks individually to chocolate mix and beat each time. Beat egg whites with salt to soft peaks. Add vanilla; beat again. Fold egg whites into chocolate mixture. Pour into graham cracker crust and refrigerate. Decorate with whipped cream and shaved chocolate curls. Try a chocolate cookie crust sometime, too.
Mix marshmallows and nuts. Melt almond bark in microwave for 3 minutes, or until smooth. Mix with marshmallows and nuts; drop by spoonfuls onto waxed paper. Store in tight containers.
Combine all ingredients in a bowl; stir potatoes to coat. Wrap potatoes in two 12-inch square foil pouches, sealing all edges. Grill over medium flame for 15 to 18 minutes.
Lightly pound the chicken breasts to make them even thickness. Using a small pot with the chicken between plastic wrap works well.
Dissolve gelatin in boiling water. Add ice cream by spoonfuls. Stir until melted and smooth. Blend in whipped topping and fruit. Chill, if necessary, until mixture will mound. Spoon into crust. Chill about 3 hours or freeze until firm. Makes 8 servings. Garnish. If you're counting calories, try Jell-O gelatin.
Dip oysters in egg and dredge in cracker crumbs. Place in a pan and chill for 2 hours. Stir together ketchup, horseradish and hot sauce. Pour oil to 1 inch depth in a Dutch oven and heat to 350 degrees. Fry oysters in batches for 3-4 minutes or until golden brown. Drain on a paper towel and serve immediately with ketchup sauce.
Set oven to 325°. Clean fish and arrange in an 11 x 13-inch baking dish. Layer the fillet of sole over the haddock and scatter scallops over the top. Sprinkle the lemon pepper and a dash of milk over the top. Slice a 6 ounce package of Velveeta cheese and lay over the top of the fish. Combine the topping as follows: Crumble 1 1/2 rolls of Ritz crackers. Add garlic, sage and parsley. Toss together. Melt butter and sprinkle over top until you have a crumb mixture. Spread crumb topping over fish and bake for 40 minutes. If crumb mixture starts to brown, put aluminum foil over the dish. Enjoy! May be served with vegetable rice pilaf, broccoli and Chardonnay.
Pour lemon extract over pecans and let stand overnight. Cream sugar and margarine. Add eggs one at a time, beating well after each addition. Add dry ingredients a little at a time, mixing well. Add fruit and raisins that have been dusted with about 1 Tbsp. flour. Add pecans and stir with a spoon. Grease and line a tube pan with wax paper. Pour in batter. Bake at 250 degrees for 2-1/2 to 3 hours.
Combine soup, sour cream and water in a small bowl; blend well. Alternate layers of potatoes and soup mixture in a lightly greased 2-quart casserole. Cover. Bake at 375° for 45 minutes.
Clean and cut up cauliflower and broccoli; steam for 15 minutes. Put in 9 x 11-inch pan or casserole dish. Mix all together: cream of celery soup, milk and Cheddar cheese. Stir in with vegetables. Melt margarine, mix in with 1/2 cup Italian bread crumbs. Spread on top. Bake at 350° for 45 minutes.
Crumble hamburger on bottom of 9 x 13-inch dish. Add sliced potatoes, onions and peas. Dilute soup with 1/2 cup water and spoon on top of casserole. Cover with foil and bake in oven at 350° for 1 hour or until potatoes and onions are tender.
Mix well and pour over enchiladas (I prefer flour tortillas). Top with grated cheese. Makes approximately 2 dozen enchiladas.
In skillet, brown hamburger and onion in hot shortening, stirring to separate beef into small pieces. Season with salt and pepper. Drain peas and reserve 1/2 of the liquid. Add peas, reserved liquid and potatoes. Heat over low temperature until vegetables are hot. Makes 4 servings.
Beat whole eggs in electric mixer until very frothy and lemon colored. Add other ingredients in above order. Pour into two well-buttered baking pans, 8 x 12-inch or 9 x 13-inch. Bake in 325° oven for 40 to 45 minutes for an 8 x 12-inch pan or for 30 to 35 minutes for a 9 x 13-inch pan, until crusty and brown. Cut into 16 or 18 pieces and serve with crusty part on top. Cover with whipped cream and a sprinkling of chopped nuts.
Combine all ingredients except beets and heat to boiling. Add cooked, peeled beets and heat until heated through and ladle into sterilized fruit jars. Seal with lids. Makes 4 pints.
Melt butter; add sugar and curry powder. Drain fruit. Place in casserole dish. Spoon sugar mixture over fruit. Bake at 350 degrees for 30 minutes. Stir occasionally. Good with any meat dish.
Saute mushrooms, green pepper and onion. Add ground beef and brown it. Stir in soups and water. Add the cooked spaghetti. Top with cheese. Bake at 350° for 30 minutes.
In large pot, saute onions and pepper in oil until tender. Stir in water, tomatoes and tomato paste. Bring to a boil, reduce heat and simmer 15 minutes, stirring occasionally. Stir in remaining ingredients. Simmer 10 minutes longer. Makes about 8 cups.
Brown ground beef and drain. Add all other ingredients except sour cream. Simmer 10 to 15 minutes. Add sour cream. Heat, but do not boil. Serve with chips as a dip.
Fry bacon until crisp. Saute onion in bacon drippings. Combine in large casserole the beans, cheese, brown sugar and seasonings. Stir in crumbled bacon and onion. Sprinkle with Parmesan cheese. Bake at 350° until heated and bubbly. Serves 6.
Combine French dressing and mango. Mix other ingredients. Add dressing and chill. Garnish with cashews.
Add beaten eggs to crabmeat; mix well. Place 1 fillet in foil-lined pan. Spread crabmeat on fillet. Top with other fillet. Add potatoes and onion. Season with salt and pepper. Top with bacon strips. Add about 1 cup water. Cover pan with foil. Bake for 45 minutes at 350°. Remove foil and bake 15 to 20 minutes more or until potatoes are done and bacon crisp. Serves 5 to 6.
Combine milk, juice and thyme. Bring to boil and cool. Cream in large mixer bowl the butter. Add sugar and beat well. Then eggs, one at a time, beating well. Sift dry ingredients (flour, baking powder and salt) together. Add alternately with milk mixture to the butter and sugar mixture, beginning and ending with flour. Add the lemon rind and stir through well. Grease and flour a 9 x 5 x 3-inch loaf pan. Pour batter into pan and bake 50 minutes at 325°. Test with a wooden toothpick for doneness. If desired, you can glaze it or just dust with powdered sugar.
Boil sugar with water. Add instant coffee and vanilla bean. Let cool (very important)! Add vodka. Store in an empty gallon milk jug in a cool, dark place for 3 weeks.
Mix all ingredients. Put into greased 9 x 13-inch pan and bake 1 hour at 375° or until done.
Place popped corn into roasting size pan. Mix sugar, margarine, corn syrup and salt in saucepan and cook gently on medium heat, stirring constantly. When begins to boil, cook 5 minutes longer. Remove from heat. Stir in soda and vanilla (dissolved together) until mixture foams. Pour over popcorn, stirring to coat. Bake 1 hour at 200°, stirring every 15 minutes. Cool and crumble into small pieces.
Mix flour and sugar. Add beaten eggs. Add cooled butter, chopped nuts, chips and vanilla. Pour into unbaked pie shell. Bake at 350° for 30 minutes.
Boil for 2 minutes the Raisins, Water, and Shortening. Cool. Add the remaining ingredients to the Raisin mixture and beat well. Place in 2 well-greased 11 - 13 oz. coffee cans. Bake for 1 hour at 350.
Prepare capellini according to package directions; drain. In a large skillet, heat oil. Stir-fry garlic and green onions one minute (do not brown). Add tomatoes, basil, salt and pepper. Stir and cook 2 minutes. Toss tomato sauce with hot cooked capellini. Serve and sprinkle with Parmesan cheese. Makes 6 servings.
Dissolve jello in 1 cup hot water; add 3/4 cup cold water. Dissolve well; add pineapple and pie filling. Chill in long dish; cut in squares. Can be used as salad or dessert.
Mix all ingredients in a blender for about 4 seconds or use mixer for about 2 minutes. Bake in well-greased and floured 9-inch glass pan for 35 to 40 minutes at 325°. For variety, add 1/2 cup coconut.
Brown ground beef and drain. Combine beans in a casserole dish. Add ground beef and other ingredients. Bake at 375° for 30 minutes (have substituted with chili beans and butter beans). Also, have substituted cut up hot dogs for the ground beef, but not as good.
Melt bar. Stir in rice cereal and coconut. Drop by spoonfuls onto wax paper. Refrigerate until set.
In a small Ziploc bag, combine the 2 tablespoons chicken broth, soy sauce, sugar, vegetable oil, minced garlic and chicken, then seal bag. Refrigerate for 1 hour. Remove chicken from marinade and set marinade aside. Broil chicken for 12 minutes or until juices run clear, turning once. Meanwhile, add broth to marinade to measure 2/3 cup. Pour into a saucepan; bring to a boil and boil for 5 minutes. Add rice and let stand for 5 minutes. Only makes 1 serving.
Shred the carrots and place in a buttered casserole. Add remaining ingredients. Cover tightly; bake for 1 hour at 350°. Serves 4 to 6.
Mix dry ingredients. Cut in shortening, then add buttermilk. Turn out on lightly floured surface. Knead slightly. Roll out and cut biscuits. Bake on ungreased cookie sheet at 425° for 20 to 25 minutes.
In bowl combine flour, baking soda, cinnamon and salt. Add apple and pecans. In another bowl combine sugar, milk, oil, lemon juice, vanilla, lemon peel and egg. Mix well. Add to flour mixture. Mix well. Spoon into 12 paper-lined muffin cups. Bake at 375° for 25 minutes.
Combine all ingredients in a large Dutch oven or roaster with a tight fitting cover. Mix well. Cover tightly and bake at 250° for 5 hours. Do not stir or open until 5 hours are up. Serves 6.
Mix all ingredients. Put in greased 9 x 13-inch pan. Bake at 350° for 1 1/4 hours uncovered.
Combine first 7 ingredients; simmer, uncovered, for 10 minutes, stirring occasionally. Cook hamburger in skillet until it loses its red color. Pour off fat. Add to sauce and simmer 5 minutes. Serve on heated buns. Serves 8.
In a large saucepan, bring all ingredients to a boil; refrigerate. Serve in small dip bowl with sturdy, large crackers.
Preheat oven to 375 degrees. Chop green pepper, onion and dried beef. Chop garlic. Mix cream cheese, Worcestershire sauce, and chopped items in bowl. Spread in a baking dish and bake for 20 to 25 minutes.
Brown meat; put meat and rest of ingredients in a casserole bowl. Cook, uncovered, in oven for 3 hours at 325°.
Melt together butter, peanut butter and chocolate chips. Pour over a box of Crispix snack mix; mix well. Put confectioners sugar in large plastic bag. Add Crispix mix; shake until coated.
Mix flour and sugar; add eggs. Add lemon and apricot juices. Cook until thick. Cool. Layer apricots, cheese and nuts in bottom of mold or 9-inch square pan. Pour cool dressing over all. Chill. Cut into squares.
Cook to hard crack stage. Remove from heat and add a pinch of soda. Stir well and pour over popped corn.
Mix softened cream cheese with sugar and vanilla. Roll out on lightly sugared board on counter top. Spread with peanut butter. Roll up and cut into slices.
Preheat oven to 350°. Blend in blender for several seconds. Pour into a greased 10-inch pie pan, or two 8-inch pans. Bake 50 to 60 minutes. Pie forms its own crust. Yields 8 servings.
Cut rind into small pieces. Cover with water in a saucepan and boil for 1/2 hour. Change the water three times. Drain and cover with sugar and let set for a short while. Add egg and melted butter. Add dry ingredients alternately with the milk. Place in greased and floured loaf pan and bake at 350° for 45 to 50 minutes.
Drain pineapple, reserving liquid. Mix dry ingredients. Add pineapple juice, water and vinegar. Cook until thickened, stirring constantly. Add beets and pineapple. Heat thoroughly. Serve hot or cold. Yields 10 servings.
Mix together shrimp and cream cheese. Add the rest of the ingredients and blend with a fork until well mixed. Shape into a square or oblong dish and refrigerate at least 2 hours. When ready to serve, pour 1 cup of shrimp cocktail sauce over the top. Serve with crackers.
Put coconut into small saucepan; add milk. Bring to boil. Remove from heat; let stand 30 minutes to 1 hour or overnight. Whirl in blender for 2 minutes. Pour into medium saucepan. Add sugar, vanilla, salt and drained pineapple. Bring to simmer. Combine pineapple juice and cornstarch; add to milk mixture and cook slowly for 15 minutes, stirring occasionally so there are no lumps. Pour into a 13 x 9-inch rectangular pan to cool.
Cream butter. Add sugar and eggs. Add other ingredients. Bake for 1 hour and 15 minutes at 300°.
Chop garlic and onion. Heat the oil in a 2-quart saucepan and lightly brown vermicelli. Watch carefully and stir constantly to prevent burning. Add garlic and onion. Saute for several minutes. Add tomatoes, stock, chiles and pimiento. Simmer about 8 minutes or until most of the liquid is absorbed. Serve hot. Makes 10 (1/2 cup) servings.
Check crabmeat for shells. Add all ingredients and mix well. Shape into cakes. Broil 5 minutes. Serve with tartar or cocktail sauce. Serves 4.
Grease 13 x 9 x 2-inch baking pan. In large saucepan over low heat stir together first 3 ingredients, stirring constantly, bring to boil and boil 3 minutes. Remove from heat. Add cereal; toss to coat well. Press into pan. Cool. Cut into 2 x 2-inch squares. Makes 32.
Sift sugar, flour together. Mix in saucepan the margarine, oil and cocoa and water. Bring to a rapid boil and pour over sugar and flour mixture. Add and mix well the buttermilk, vanilla, eggs, salt and soda. Spray a long pan and bake at 350° for 25 minutes or until done.
Mix all of the ingredients and pour into baking dish (9 x 13-inch). Top with corn flake crumbs mixed with melted shortening. Bake at 325° for 1 to 1 1/2 hours. Should be bubbly around the edges.
Bring water, salt and brown sugar to a boil; cool. Put a cup of brine into each quart jar. Fill with cubed meat or steak. Process in a pressure cooker for 45 minutes at 10 pounds pressure. This doesn't have to be processed as long because of the brine.
Mix sauce ingredients in glass jar and shake well. Lay wings side by side in large pan (or two pans) so they are in a single layer. Pour sauce over them and marinate 4 hours or overnight. Bake until done at 375° for 35 minutes.
Combine sour cream and taco seasoning. Mix and refrigerate 2 to 3 hours. Spoon sour cream mixture into middle of large plate. Spread over plate. Cover sour cream mixture with green chilies and cheeses. Top with diced tomatoes and sliced black olives. Serve with taco chips or rye bread.
Saute until brown the butter, onion and mushrooms. Add ingredients and simmer 15 minutes. Add salt and pepper to taste. Blend in cornstarch and water. Cook until thick. Serves 6.
Combine first 6 ingredients and pour into a buttered casserole dish. Mix together the next 4 ingredients and sprinkle over the sweet potato mixture. Bake at 350° for 30 to 35 minutes.
Dear Whomever: Read this before opening the dish to say "hello" to Herman. I give you this gift and hope you can treat my friend Herman the way he is accustomed to being treated. Each day you need to do something special for Herman so that on the 10th day, he will treat you with respect. So on the first day feed Herman:
Mix ingredients together by hand; beat slightly with mixer. Bake 35 minutes in 350° oven.
Wash spinach well and remove any tough stems. Pull the leaves into pieces and put into a saucepan with the moisture on the leaves or add 1 tablespoon of water. Cover and steam over low heat until spinach is tender. Drain and chop finely.
Melt chocolate chips and peanut butter. Remove from heat and add marshmallows and pecans. Mix well and pour in buttered 13 x 9-inch dish. Chill and cut into squares.