HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve Jell-O in boiling water. Add cold water and cinnamon. Stir until dissolved. Pour into baking dish and chill until partially set. Combine blueberry pie filling and pineapple; mix well. Pour on top of Jell-O mixture. Chill 4 hours or more until set.
Brown beef and onion. Drain fat. Add all sauces and spices and simmer together.
Rinse, dry and chill spinach. Fry bacon until crisp; crumble. Sprinkle bean sprouts, mushrooms, eggs and bacon over spinach in large salad bowl. Place remaining ingredients in blender container; blend thoroughly until thick and creamy. Refrigerate several hours. Toss with salad just before serving. Dressing keeps well for several months if placed in tightly sealed jar in refrigerator. Yield: 6 to 8 servings.
Brown ground beef and drain. Add garlic and onions until onions are clear. Add next 7 ingredients, followed by next three. Mix well. Add spaghetti sauce and 1 can tomato paste. Let simmer for 10 minutes. Let stand 10 to 15 minutes before adding beaten egg. Use as sauce for lasagna.
Bring to boil oleo, water, Crisco and cocoa. Add to mixture of flour and sugar. Add remaining ingredients. Put in greased sheet pan. Bake for 20 to 30 minutes at 400°.
You will also need 8 (5 ounce) or 5 (8 ounce) unwaxed paper cups and lollipop sticks.
Fix Jell-O according to directions; chill. Beat until fluffy. Fold in fruit and whipped topping. Pour over angel food cake, that is torn into small pieces.
Mix and pour into baking dish. Top with crackers and margarine. Bake at 350° for 30 minutes.
Combine milk and sugar. Stir in egg whites and butter. Stir in vanilla. Stir in flour, a little at a time, to make a good batter. Drop in a greased muffin pan. Bake at 350° for about 10 minutes.
Preheat oven to 350°. In medium bowl, beat eggs slightly. Add sugar, corn syrup, butter and vanilla. Stir until well blended. Stir in pecans. Pour into pie crust. Bake 50 to 55 minutes. Makes 8 servings.
Mix hamburger and salt. Divide into 12 equal parts. Flatten each between pieces of waxed paper until about 5 inches in diameter. Leave each patty on paper. Combine remaining ingredients. Divide among 6 patties. Top each with a patty and press edges together with a fork. Broil on both sides until brown.
Boil potatoes with bay leaf, not too soft. Cool. Peel and grate (on coarse grater). Add butter to soup, sour cream, Cheddar cheese and green onions. Add salt and pepper to sauce and mix.
Mix all ingredients together except pie filling to form dough; take 1/2 dough and roll on wax paper, then transfer to cookie sheet. Dough should be big enough to cover whole cookie sheet with dough to hang over sides such as you would with a pie. Spread cherry pie filling over dough. Take remaining dough and place on top; pinch together top and bottom dough. Bake for 25 minutes at 350°.
Brown hamburger and onion; drain. Mix soups and beans together and heat. Layer chips and meat in a 13 x 9-inch baking pan. Top with half of soup and bean mixture. Add second layer with remaining ingredients. Cover top with shredded cheese. Bake in 350° oven for 20 minutes. Serve with salad.
Heat pineapple; add Jell-O and stir until dissolved. Cool. Add the buttermilk, Cool Whip and nuts. Mix well. Pour into mold and chill.
In a saute pan on medium heat, melt margarine, coconut, pecans and sugar. Saute until slightly browned. Cool. Next blend cream cheese, sugar and Cool Whip until well mixed.
Mix all the ingredients well and pour into a greased loaf or sheet cake pan. Bake for 1 hour at 300° or until done.
Pour milk into large bowl. Add pudding and beat at low speed until thick. Beat in sour cream until smooth. Fold in half the Cool Whip.	Layer wafers, bananas, then pudding mix, in this order until all pudding mix is used up. Top with remaining Cool Whip. Sprinkle with wafer crumbs.
Wash chicken pieces; pat dry. Remove skin, if you wish. Melt oleo in shallow baking pan. Stir in remaining ingredients. Roll chicken pieces in mixture to coat both sides, then arrange meaty side up in a single layer in same pan. Bake at 350° for 1 hour; can turn halfway through.
Combine the ingredients in a stone crock, glass or pottery bowl; beat well. Cover with cloth; let stand 2 days in a warm place.
Chop onion and bell peppers. Fry in oil until brown. Add tomato puree and sauce. Cook on slow fire for 1 hour. Add crabs and cook another 1 1/2 hours.
In a large punch bowl, combine concentrates and apple juice. Stir in ginger ale. Spoon sherbet into bowl. Serve immediately.
Combine cornmeal and buttermilk; let stand 30 minutes. Mix remainder of ingredients while you wait. Sift flour, sugar, salt and soda into bowl; add egg and milk. Add chilies, pimentos, corn and cheese. Mix well. Bake in well-greased pan at 375° for 30 minutes.
Cook ground beef and onions until beef is cooked and onions are soft. Drain excess fat. Spread on bottom of 10 x 6-inch baking dish. Beat 2 eggs, milk, tomato sauce and enchilada sauce mix. Pour over meat. Sprinkle with olives and top with corn chips. Bake in a 350° oven for 20 to 25 minutes or until firm in center. Sprinkle with cheese and return to oven for 3 to 5 minutes.
Sift sugar and salt; add Crisco and egg whites. Beat with mixer until thick. Add 2 tablespoons cornstarch if it isn't thick enough.
Drain off liquid of peas and asparagus. Put in casserole dish with diced eggs. Pour soup with just enough liquid to spread on peas and asparagus. Top with bread crumbs. Dot with margarine or grated cheese and cook until brown.
Mix ingredients and refrigerate overnight, then cut into 2-inch squares. Put in filling and squeeze ends together. Bake in hot oven. Very good with apricot or nut filling. Bake at 400° for 12 minutes on ungreased sheet. Use 3 cans Solo for double recipe, single recipe use 1 1/2 cans.
Chill Milnot; whip later. Mix Jell-O in 1 cup hot water and let cool. Cream together cream cheese and sugar; set aside. Mix cheese and sugar mix with Jell-O. Whip Milnot and fold in sugar, cream and Jell-O mixture. Add lemon juice and pour into prepared graham cracker crust. Top with a sprinkling of graham cracker crumbs.
Make up Jell-O as directed using juice from fruit salad and water. Stir in fruit salad and ladyfingers. Pour into large bowl (preferably glass). Allow to set. Use 1 1/2 packages of custard powder or 2 tablespoons sugar and small amount of milk to blend. Stir until smooth. Boil remaining milk in pan and pour over custard mixture stirring all the time. Return mixture to pan and bring back to boil stirring; simmer for 3 minutes. Allow to cool. Cover with wax paper. Smooth custard over Jell-O; refrigerate. Beat cream until thick and spread over custard. I usually run a fork across surface of cream in both directions to create a pattern. Decorate with halved glace cherries and slivered almonds. Serves 12.
Cream margarine and sugar; add eggs and mix well. Add blackberries and sift flour with spices and soda and add to sugar mixture, then add raisins and nuts. Bake in 3 greased 9-inch pans at 350° for 35 minutes. Frost with your favorite frosting.
Thaw and pat spinach dry. Chop spinach fine. Mix all ingredients together. Store in the refrigerator. Better after it sets for a few hours. This is good with crackers, breads or Fritos dip size chips.
Preheat oven to 300°. Mix all ingredients, except flour. Then add flour. Mix well with spoon. Bake for one hour in two well greased loaf pans at 300°. Cool thoroughly before slicing or freezing.
Cream butter and sugar. Add eggs, one at a time. Stir in pineapple. Gently fold in bread cubes. Bake at 350° for 40 to 45 minutes. (Great side dish with ham.)
Cover beans with water; bring to boil and boil for 2 minutes. Remove from heat. Cover pan and let set for 1 hour. Drain beans and measure liquid; add enough water to make 5 quarts. Bring to boil and simmer, covered, for 2 hours. Add remaining ingredients except salt and pepper and simmer covered 1 hour longer. Remove bone, cut up meat and return meat to soup. Season to taste.
Cook broccoli until tender. Melt butter and cheese. Mix all ingredients together. Pour into large casserole dish. Bake at 350° for 1/2 hour.
Cook onions in oil until golden, but not brown. Spread onions on bottom of pie shell. Season with salt and pepper to taste. Mix egg with cream; pour over all. Bake until the pie is slightly brown on top. Sprinkle crumbled bacon over the top and serve. (This may be served with a salad, a drink and dessert.) Bake for 20 minutes at 450° or until pie is brown. Serves 4 to 6.
Mix together butter, lemon juice and seasoning mix. Pour over fish and let marinate for 30 to 45 minutes, then grill over hot coals until done. Add mixture to fish while grilling. Serve with steamed vegetables or grilled vegetables wrapped in foil such as squash, broccoli, red bell pepper and cauliflower or zucchini. If grilling vegetables, put butter, salt and pepper on vegetables and wrap in foil; place on grill where coals aren't so hot.
Combine beef and onion in a Dutch oven; cook until beef is browned, stirring to crumble meat. Drain. Add remaining ingredients, except beans. Continue to cook, covered, 45 minutes. Remove cover and cook an additional 15 minutes. This is when you add beans, the last 15 minutes.
Mix together the sour cream and taco seasoning. Layer all ingredients in a wide shallow bowl in the order given. Chill well. Serve with large bowl of taco chips, nacho chips or large Fritos.
Place the cream cheese, milk, pudding mix and almond extract in a blender jar. Cover and process at medium speed until smooth. Pour immediately into tart shells, distributing mixture evenly. Chill for 30 minutes, then top each tart with sliced fruit in decorative patterns. Brush arranged fruit with the melted apricot jam and serve. Or keep topped tarts refrigerated until ready to serve. Yields 6 servings.
In a small bowl, combine mayonnaise and sugar; set aside. In large bowl, combine cauliflower, green pepper, onion, bacon and cheese. Pour dressing over vegetable mixture and refrigerate 3 to 4 hours before serving.
Fill pot with vegetables, then fill with water. Cook until tender (1 to 2 hours).
Butter bread and mix together mayo, cheese and onion. Spread on bread halves. Sprinkle with whole oregano and black pepper to taste and Parmesan cheese. Place on foil-lined cookie sheet and bake at 350° for 20 minutes until golden brown. Let cool for 5 minutes before cutting. Garlic may be added, if desired.
In a pot of boiling salted water, cook corn for 3 minutes until starchiness is gone. Drain and immerse it in ice water to stop cooking and to set the color. When cool, cut kernels off the cob, cutting close to the cob. Toss the kernels in large bowl with red onions, vinegar, olive oil, salt and pepper. Just before serving, toss in fresh basil. Taste for seasonings and serve cold or at room temperature. Serves 4 to 6.
Melt butter in 15-inch cookie sheet. Add pretzels. Sprinkle soup mix. Mix well. Bake 1 hour at 250°. Stir every 15 minutes.
Brown hamburger meat in deep skillet or frying pan. Add peppers and onion. Cook about 10 minutes. Add tomato juice. When this is bubbling, add rice. Cover and cook slowly about 30 minutes; stir occasionally. Serve hot with garlic toast.
Mix all ingredients and cook to soft ball (238°). Add 2 1/2 cups pecans. Stir well. Pour out on wax paper. Separate with a fork.
Place each chicken breast between sheets of wax paper. Flatten chicken to 1/4 inch thickness, using a meat mallet, or rolling pin. Season to taste. Place jalapenos in center of chicken breast and 2 strips of cheese in center. Roll up lengthwise and tuck edges inside. Secure with toothpicks. Roll chicken in the flour, packing it. Combine egg and milk; dip chicken in egg mixture, then roll in bread crumbs. Fry chicken in DEEP hot oil, 375 degrees, for 8 minutes or until golden brown. Drain thoroughly on paper towels and serve immediately.
Pour chocolate syrup into cup, until bottom is covered. Pour in the milk, (so the milk runs on the side of the cup). Take a spoon and pour the club sode over it. Mix quickly and Drink.
Combine above ingredients, except pie filling; mix thoroughly. Pour into pan; spread filling over batter. Sprinkle crumb mixture over cherries. (You can use any kind of pie filling.) Bake in one 9 x 13-inch pan at 350° for 60 minutes or until done.
In a large frying pan, fry bacon until crisp (or sausage until brown). Remove from pan. Crumble and reserve. Saute onions, celery and green pepper in bacon/sausage grease until tender. Add rice, tomatoes, crumbled bacon and seasonings. Cook on top of the stove for 10 minutes. Pour into large, greased casserole dish. Cover tightly and bake at 350° for 1 hour.
Add everything to sauteed onions. Add crab last. If you make it a day ahead, add crab before serving. Can be frozen.
Slowly beat lemon juice into the milk. Fold in whipped topping. Fold in fruit and nuts. Pour into prepared pie crusts. Chill at least 2 hours before serving.
Put onion, celery, potatoes and clams (with juice) in large pot. Cook until tender, about 20 minutes. In microwave, melt butter. Add flour and stir until you have a smooth paste. Slowly add 1/2 cup half and half into flour/butter mixture. Stir into vegetables slowly. Add remaining half and half and the salt, sugar and pepper. Enjoy!
Defrost hash browns. Combine next 6 ingredients. Mix with hash browns. Place in greased casserole dish, 9 x 13, and bake at 350° for 45 minutes.
Grate sharp Cheddar cheese with a fine grater. Place grated cheese in large mixing bowl and soften with cream cheese. Add Worcestershire sauce, garlic powder, salt and cayenne pepper. Mix well. Divide into 3 equal parts and roll into cheese logs. Sprinkle paprika on wax paper and roll cheese logs over paprika. Wrap each cheese log individually in wax paper and store in refrigerator up to 3 weeks.
Mix ketchup, honey and garlic. Pour over chicken that has been placed in a baking pan. Bake at 350° for 1 hour, turning chicken once.
Cut English muffins in half; set aside. Mix the butter, mayonnaise, onion salt, Cheez Whiz, garlic powder and crabmeat well. Spread mixture on muffin halves and lay in single layer on cookie sheet. Place in freezer for 10 minutes until slightly firm. Cut each half into quarters and store in bag in freezer.
Bake cake as directed on package. Boil pineapple with 1 c sugar. Pour over cake while hot. Cool 20 minutes. Spread prepared pudding on cake. Mix Cool Whip with sour cream and spread over pudding on cake. Put pecans and coconut on cake.
In a mixing bowl, soak yeast in water for 5 minutes. Add salt, sugar, oil, egg and 2 cups flour. Beat 2 minutes. Add 1 1/2 cups flour; mix in with wooden spoon. Place dough on a floured pastry cloth. Knead until dough is elastic, approximately 8 minutes. Place in a greased bowl. Cover; let raise in warm spot until doubled, approximately 1 1/2 hours. Shape into rolls and put into 2 greased (9 or 10-inch) round pans. Raise 1 1/2 hours. Bake at 350° for 20 to 25 minutes. Yields 14 to 16 rolls.
Mix all ingredients. Cool in refrigerator. Shape into 3-inch strips, size of a pencil. Bake in 350° to 400° oven for about 8 minutes.
Combine ingredients and shape into 4 to 6 patties. Melt 1 Tbsp. butter in skillet. Cook over medium heat 3 to 4 minutes on each side until well browned. Do not overcook. Serve on hamburger buns. Good with horseradish sauce.
Bake and cool cake as directed on package. Pour boiling water on gelatin; stir until gelatin is dissolved. Refrigerate until thickened but not set. Add enough cold water to lemonade concentrate to measure 2 cups; stir into gelatin. Beat until foamy. Beat the whipping cream in chilled bowl until stiff; fold into gelatin. Tear cake into gelatin mixture. Spread in ungreased 13 x 9-inch rectangular baking dish. Sprinkle with coconut. Refrigerate at least 4 hours or until firm. Cut into squares and serve.
Cook noodles, rinse and set aside. Saute 1/4 cup onion in margarine in large skillet until tender. Add ground beef and cook until lightly browned; drain well. Add tomato sauce, salt and pepper; stir and simmer 20 minutes. Combine cottage cheese, sour cream and remaining onion; stir well and set aside. Place noodles in a lightly greased 2 1/2-quart casserole; spoon cottage cheese mixture over noodles. Spoon meat mixture over cheese mixture and sprinkle with shredded cheese. Bake at 350° for about 25 minutes. Yield: 4 to 6 servings.
Cut potatoes into bite size pieces and just cover with water. Cook until tender. Saute onions and green peppers in margarine. Add potatoes (do not drain) to onions and peppers. Add soup, corn and milk. Simmer 15 minutes. Easy and quick.
In medium saucepan, combine chips and butter. Stir constantly over low heat until smooth. Remove from heat. Stir in milk, salt and vanilla. Add frosting mix; mix well. Spread in ungreased 8 or 9-inch square pan. Refrigerate 30 minutes. Cut into squares. Store in refrigerator. Makes 64 (1 inch) squares.
Make lime Jell-O; chill until it is the consistency of unbeaten egg white. Beat with mixer until it gets foamy; gradually add bits of softened cream cheese and beat well. Add sour cream and continue beating. Blend in crushed pineapple; pour into mold and refrigerate.
Cream cheese, butter sugar and vanilla. Add eggs, one at a time. Add flour gradually. Fold in nuts and cherries. Bake 1 hour at 325°. Cover with vanilla glaze.
Cream the butter and sugar together. Mix in egg. Add mashed bananas. Add dry ingredients. Blend in nuts. Bake in greased loaf pan at 350° for 40 to 50 minutes.
Use enough water to cover vegetables. Bring to a boil for 2 to 3 minutes until vegetables are still crisp. Drain off liquid. Cover with 1 bottle Italian dressing. Blanch 1 pound fresh mushrooms. Add to vegetable mixture. Refrigerate. Will keep for days.
Cut turkey bacon into 1/2-inch pieces. Heat in skillet on medium 8 minutes or until lightly browned, stirring occasionally. Combine mayonnaise, mustard and garlic powder in a large bowl. Add potatoes, turkey bacon, cucumber and onion. Refrigerate. Makes six 1/2 cup servings.
You start with cup of thoughts, then add consideration for others, sacrifice, well beaten faults and forgiveness. Now you mix them up good. Add tears of joy, sorrow and sympathy. Then you flavor with little gifts of love and kindly service. Now pour in prayer and faith. That's just to lighten the ingredients and raise the texture to great heights of character and Christian living.
Blend flour into sugar. Add water, butter, egg and vinegar. Cook until thickened, stirring constantly. Cool and use as needed over a desired combination of diced apples, celery, pecans, grapes, pineapple tidbits and marshmallows. Makes about 1 1/2 cups.
Combine all vegetables in a large mixing bowl. Add Zesty Italian dressing and mix. Let cool in refrigerator.
Mix together. Use on fish, baked chicken or pork. Sprinkle and leave a few hours. If broiling, spray often with lemon water.
Place bread cubes in a greased 1-quart casserole. Combine eggs, sugar, salt and vanilla. Gradually blend in scalded milk. Pour over bread cubes. Set casserole in a pan of hot water and bake in a slow oven at 325° for 1 hour or until a knife inserted halfway between center and outside edge comes out clean.
Cut up; chop fine. Bring to boil. Simmer 5 minutes.
Preheat oven to 350°. Grease pan with butter. Beat eggs until light and foamy. Beat in sugar, vanilla and butter until creamy. Combine flour, baking powder and salt; add to egg mixture. Mix at low speed until blended. Stir in nuts (mixture will be stiff). Bake at 350° for 25 to 30 minutes (or until top is lightly browned). Cool 10 to 15 minutes. Makes 2 dozen.
Mix up 2 cups of cornmeal, 1 cup flour, 2 eggs and buttermilk to cornbread consistency. Bake at 400 degrees until golden brown. Season tenderloin with Lawry's season salt & pepper. Slice tenderloin down the center, crumble cornbread into bite size pieces. Add crab meat and enough water to moisten. Season with Lawry's & pepper. Put stuffing down center of tenderloin and wrap with string. Wrap strips of bacon around tenderloin and secure with toothpicks. Place in oblong baking dish. Do not cover. Bake at 200 degrees for 3-4 hours until center internal temperature reaches 180 degrees. Remove from oven and let sit for 30 minutes. Slice and serve.
Heat oven to 425°. Make your favorite pie crust; stir sugar, flour and salt together. Mix gently with washed grapes. Pour into pastry-lined pie pan; dot with butter. Cover with top crust; make a couple of slits and lightly sprinkle with sugar or make lattice top if preferred. Bake for 35 to 45 minutes. Is best served warm.
Preheat oven to 375°. Combine milk, onion and eggs. Add bread, let stand for 5 minutes. Add meat and seasonings. Mix thoroughly. Shape into 4 dozen small balls, 1 1/2-inch diameter. Place on baking pan and bake for 20 to 30 minutes. Yields 8 servings (6 per serving). Each serving contains approximately (Exchanges): 2 meat, 1/2 bread.
Do not blanch corn! Stir together all ingredients and put in freezer bags or plastic containers and freeze to enjoy later!
Drain salmon; remove skin and flake. Mix cream cheese, lemon juice, onion, horseradish, salt, Worcestershire sauce, pepper and liquid smoke. Stir in salmon.
Heat oil in a large saucepan and brown meat and onions for 10 minutes over medium heat. Add tomato sauce, seasonings and 2 cups water. Cover and simmer for 1 1/2 hours until meat is tender. Add remaining water and bring to a boil. Add manestra. Stir once or twice. Simmer 20 minutes more. Serve hot with grated cheese.
Beat eggs and add sugar. Beat well and add butter, flour, buttermilk and vanilla; mix well. Pour into pie shells. Bake 45 minutes at 350°. Sprinkle coconut over pies about 5 minutes before removing from oven.
Heat butter over low heat until melted. Blend in flour, onion, garlic and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Stir in chicken and vegetables. Pour into crust; top with crust and cut slits in top. Bake 30 to 35 minutes at 425°. Makes 2 pies.
Blend together cheese, mayonnaise, sherry & onion. Stir in finely snipped beef and chopped olives. Serve on assorted crackers
Mix all ingredients well. Roll on floured board. Will make one 9-inch two crust pie.
Combine cake mix, oleo and egg. Mix at low speed until crumbly. Press into ungreased 9 x 13-inch pan. Spread with pie filling. Combine brown sugar, nuts and cinnamon; sprinkle over apples. Blend sour cream, egg and vanilla; pour over rest.
Blend all together, except pie filling, until crumbly. Press 2/3 of mixture into bottom of lightly greased 9 x 13-inch pan. Top with pie filling. Crumble remaining mixture on top. Bake at 350° for 30 to 35 minutes, until golden.
Mix Eagle Brand milk, lemon juice and egg yolks. Put in pie crust. If desired, beat egg whites and brown them on top of pie, then cool and set in refrigerator.
Dissolve jello and cream cheese in 1 cup of hot water. Add 1 cup of pineapple juice; let jell. Add whipped cream, pecans and drained pineapple; beat well and let jell again.
Cook celery and onions in margarine. Mix all ingredients. Bake at 350° for 40 minutes.
In large bowl, put all ingredients, except nuts and margarine. Mix lightly. Lay stick of margarine on top and microwave on High for 2 minutes. Beat well and add nuts.
Mix milk and egg together in bowl. In a separate bowl mix flour, parsley flakes, salt, pepper and garlic salt. Cut chicken into 1-inch strips. Heat oil in skillet or use deep fryer. Cover chicken strips in milk and egg mixture. One strip at a time batter in flour mixture. Cook in oil for 5 to 6 minutes or until golden brown. Serve with favorite sauce.
Blend all dry ingredients. Break one egg in one measuring cup. Finish filling the cup with water. Mix well. (You may need to add a little more water.) Bake in 325 degree oven until brown. Makes 5-6 crusts. Keeps well in the refrigerator. Each pie serves 6.
Cream butter and sugar. Add eggs, mix well. Sift soda and cream tartar with flour. Add to the first mixture alternatively with milk and vanilla. Roll thin, cut and bake.