HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve jello in water and let cool until begins to thicken. Wash and chop cranberries, add sugar, oranges, pineapple and nuts. Add this to jello mixture and let set. Real good with dressing.
Cream butter and sugar. Add eggs, one at a time, beating after each addition. Sift flour and measure. Add liquid and flour alternately, beginning and ending with flour. Add flavoring. Bake at 350° in greased and floured tube pan for 30 to 40 minutes.
Combine 1/3 cup soup and 1/4 cup milk. Set aside. On waxed paper, lightly coat chicken with flour; dip into soup mixture. On another piece of waxed paper, coat chicken with stuffing. Arrange chicken on baking sheet. Drizzle with margarine. Bake at 400° for 20 minutes or until chicken is no longer pink. In 1 quart saucepan, combine remaining soup, 1/4 cup milk, parsley and lemon juice. Over low heat, heat through, stirring occasionally. Serves 4.
Blend ingredients and beat by hand for 2 minutes. Spread in 9 x 13-inch greased cake pan. Sprinkle on top 1/2 cup brown sugar. Bake at 325° for 45 minutes. Cool and frost.
Mix sugar, flour and spices. Sift twice. Add oil and eggs. Beat with mixer after each. Fold in plums, vanilla and nuts. Bake at 350° for 1 hour and 15 minutes. Cool 15 minutes. Top with confectioners sugar (sift on top).
Preheat oven to 350°. Cook the first 6 ingredients about 10 minutes and add shrimp. Add alternately, in layers, spaghetti and the sauce in a 2-quart casserole. Add the grated cheese on top and bake 30 to 35 minutes. Serves 4 to 6.
Cook chicken breasts. Add salt, pepper and seasoned salt to taste. Save broth. Cut chicken into small pieces. Place in baking dish (approximately 9 x 13).
Drain all fruits and save 1 1/2 cups fruit juice. Mix juices, flavoring and pudding mix. Pour over fruit and chill.
Mix cornmeal, flour, sugar, salt and baking powder. Set aside. Lightly beat eggs, milk and oil. Add flour mixture, cream corn, chilies, cheese and onion; mix well. Pour into greased 13 x 9 pan. Bake 25 minutes at 425°.
Combine all ingredients, drop on oiled pan and brown on both sides, gravy or sauce on bun. Place bouillon cubes in cup of hot water and pour over grandburgers. Serves 5 to 6. Cooking time: Browning turn.
Cook first 4 ingredients together until thick, stirring constantly. Add last 3 ingredients. Let cool and spread over chocolate cake.
Cook raisins in 1 cup water until hot and plump. Add sugar and stir until dissolved. In a small bowl, combine cornstarch and cold water. Add to raisin mixture. Boil 2 minutes, stirring constantly. Remove from heat. Gradually whisk half of raisin mixture into yolks, stirring constantly. Return to the rest of the hot raisin mixture; whisk to blend. Return to stove; boil 1 minute, stirring constantly. Remove from heat and cool slightly. Add sour cream and vanilla. Pour into shell.
Crush Oreo cookies and add to vanilla ice cream. Add Cool Whip; mix well. Store in freezer.
Unwrap dinner rolls and lay flat in jelly roll pan to form "crust" for chopped vegetables. Bake 10 minutes until done in a 350° oven. Cool.
Cook chicken until done. Remove bones from chicken. Grind chicken. Bring 2 cups milk to a boil. Add flour, cold milk, salt and pepper to boiling milk. Cook until it forms a sauce. Pour over ground chicken. If filling is a little thin, add crushed cracker crumbs to thicken.
Brown bacon and onions in skillet. Add catsup, brown sugar and Worcestershire sauce. Simmer 2 minutes. Place beans in a casserole. Pour bacon mixture over top, but do not stir. Bake at 350° for 20 minutes.
Melt butter and oil in pan. Add onion and saute until translucent, about 8 minutes. Add tomatoes and cook until reduce to almost no liquid remains in pan, about 25 minutes. Add cream, vodka and red pepper. Boil until thickened, about 4 minutes. Season with salt and pepper.
Cream together the first 5 ingredients. Add remaining ingredients. Place rounded teaspoonfuls 2-inches apart on greased cookie sheet. Bake at 375° for 10 minutes.
Brown hamburger; drain excess fat. Add spaghetti mix, then tomato sauce and tomato paste. Let simmer. Cook lasagne according to package directions. Drain noodles.
Drain the juice from the pineapple and apricots. Save juices. Dissolve the jello in the hot water. Add 1/2 of each juice. When jello thickens, add 3/4 cup mashed apricots and marshmallows. Refrigerate until firm. When set, spread the top with the following.
Tear bread into stuffing like pieces. Place in deep dish bowl. Place applesauce on top of bread. Place brown sugar on top and sprinkle with cinnamon. Heat in microwave for 1 minute. Pour milk over and serve or place back into microwave to heat milk also.
Melt margarine in skillet on medium-high. Saute onion (cut in wedges), green pepper (cut in strips) and garlic (diced) for 3 minutes. Add remaining ingredients; stir 3 minutes. Add fettucini; toss and heat through. Serves 4.
Mix ingredients in order. Bake in a greased jelly roll pan and large Pyrex cake pan. Bake at 350° for 20 to 25 minutes. Do not overcook!
Scrub potatoes and slice into 1/2 to 3/4-inch thick slices, leaving skins on. Place in ovenproof pan. Melt margarine and pour over potatoes. Sprinkle onion soup mix on top. Cover tightly with foil and bake at 350° for 1 to 1 1/2 hours. May be microwaved for 10 minutes or until potatoes are cooked thoroughly (omit foil and use plastic wrap to top dish).
In large bowl, mix dry ingredients. Cut in shortening until crumbly. In small bowl, beat water, vinegar and egg. Add to flour mixture and stir well until all ingredients are moistened. Wrap in wax paper and chill for at least 1/2 hour. Then proceed as usual. This dough will always be flaky, tender and delicious no matter how much it is handled. Dough can be kept 3 to 4 days in the refrigerator.
Crust: Mix flour, butter and nuts together. Pat into flat crust in a 13 x 9-inch glass dish. Bake at 350° for 15 minutes. Set aside to cool.
Blend together sugar, oil and eggs. Sift together flour, soda, cinnamon, nutmeg and salt. Add to sugar, eggs and oil. Beat well. Add buttermilk, vanilla, prunes and nuts. Bake 45 minutes to 1 hour at 350°. Test until toothpick comes out clean.
In a Dutch oven, cook bacon over medium heat until crisp; remove with a slotted spoon to paper towels. Drain, reserving 2 tablespoons drippings. In the drippings, saute onion and celery until tender. Sprinkle with flour and stir until blended. Gradually add cream. Stir in the potatoes, soup, parsley, Worcestershire sauce, seasoned salt, and pepper. Bring to a boil; cook and stir for 1 minute. Reduce heat; cover and simmer for 25 minutes, stirring occasionally. Add the carrots and beans. Cover and simmer 15 minutes longer or until the vegetables are tender. Stir in corn and reserved bacon; heat through. Yields: 12 servings.
Cook and stir hamburger and onion in butter in 10-inch skillet until hamburger is light brown. Stir in flour, salt, garlic, pepper and mushrooms. Cook, stirring constantly, 5 minutes. Stir in soup. Heat to boiling, stirring constantly; reduce heat. Simmer, uncovered, 10 minutes. Stir in sour cream and heat thoroughly. Serve over hot noodles.
In a large pot, saut onion and chicken in margarine for 5 minutes. Add soups, carrots and mushrooms. Thin mixture with milk, giving a smooth soup base. Heat through. Add Velveeta and allow to melt before serving.
Mix vinegar and butter in double boiler and boil. Blend sugar, flour and eggs. Add slowly to vinegar mixture. Cook and stir until thick. Take off heat and add 1 heaping tablespoon mustard and 1/2 pint of mayonnaise. Makes 1 pint.
Place chicken pieces in a shallow baking pan, skin side up. Sprinkle all ingredients evenly over chicken. Squeeze juice from lemon and pour over top. Cut remaining lemon rind into pieces and arrange throughout chicken. Cover with foil and bake at 375° for 40 minutes. Remove foil and bake an additional 15 minutes.
Rub sugar into meat and cook, covered, over low heat with a little water. When done, pull apart or shred meat into a heavy saucepan. Mix remaining ingredients. Simmer. Makes excellent sandwiches.
Combine first 3 ingredients in a 1 1/2 gallon container, stirring until sugar dissolves. Add lemon juice and next 3 ingredients, stirring until blended. Cover and chill. Pour mixture into a large punch bowl, gently stirring in chilled ginger-ale. Yield - 1 1/2 gallons.
Cook apples and run through colander to make 6 cups of applesauce. Place in crock-pot with remaining ingredients on high for 1/2 hour. Turn down on low and cook all night with lid on. Next morning, remove lid and cook down to desired thickness. While hot, pour in jars and cover with hot lids.
Mix first 5 ingredients together well and set aside. Cream margarine; gradually add sugar, then eggs, one at a time. Mix baking soda with buttermilk and add alternately with flour. Mix well. Add the candy mixture. Grease and flour pan. Bake at 300° for 1 hour and 45 minutes (sometimes a little longer).
Mix flour, baking soda and salt. Set aside. In large bowl, cream butter until fluffy, then add sugar gradually. Beat until light. Beat in egg and vanilla until fluffy. Stir in flour mixture, chips and nuts until well mixed. Shape in 2-inch balls. Do not flatten. Place 3 inches apart on ungreased cookie sheets (six per sheet). Bake in 350° oven for 20 to 23 minutes, until golden and edges are light brown.
Cook patties. Arrange on bun halves. Add 2 tablespoons pizza sauce and top with cheese. Bake at 375° for 8 to 10 minutes.
Mix enough flour to roll well. Roll out and cut. Fry in deep oil; Crisco would be a very good oil.
Fold in the ingredients and pack into cakes. Place tops on cakes and frost. Frosting may be tinted.
Mix flour, shortening and salt. Add water slowly until mix is not too sticky. Roll out dough and cut. Fit around your baking dish. Pour can of peaches. Add 2 teaspoons nutmeg. Roll out crust to top your dish. Prick crust with fork and sprinkle sugar and nutmeg. Bake at 350° until brown and done.
Mix all ingredients together. Pour into greased and floured 13 x 9-inch pan. Bake at 350° for 30 minutes. Sprinkle with confectioners sugar or frost (cake is moist).
Grate potatoes into a large bowl; toss with lemon juice, coating thoroughly. Let stand 5 minutes; drain well. Add melted butter, flour, onions, egg, salt, pepper and baking powder. Stir to mix well.
Mix cake mix and jello; beat in the oil and milk. Add 1 egg at a time. Add berries, coconut and pecans. Make 3 layers and bake at 350° for 30 to 35 minutes.
Grease 3 (8 x 4 x 2-inch) loaf pans or 2 (10 x 3 1/2 x 2 1/2-inch) loaf dessert pans. Line bottom and sides of pans with brown paper to prevent overbrowning. Grease paper. In a saucepan, melt butter; cool. Stir together flour, baking powder, cinnamon, nutmeg, allspice, cloves and 1 teaspoon salt. Add mixed fruits and peels, dates, cherries, raisins, almonds, pecans and pineapple. Mix until well coated. Beat eggs until foamy. Add brown sugar, orange juice, molasses and butter; beat until blended. Stir into fruit mixture.
Boil chicken bouillon and water. Add all other ingredients and bring to a boil. Boil for 10 minutes.
Arrange rhubarb in greased 9 x 12-inch pan. Sprinkle with sugar and gelatin. Top with marshmallows. Prepare cake mix as directed on package. Spread evenly over all. Bake at 350° for 50 to 55 minutes until cake tests done. Cool 5 minutes, then turn out of pan, upside down, on serving tray. Serve warm with whipped cream, if desired. Makes 12 to 15 servings.
Slice squash and onion. Boil until tender. Drain water. Add egg, bread crumbs and 1 1/2 cups cheese. Salt and pepper to taste. Pour into casserole dish and bake at 350° for 20 minutes.
In a large bowl, combine crumbs, morsels and nuts; mix well. Stir in condensed milk. Grease an 8 x 8-inch baking pan. Line with waxed paper and grease again. Spread mixture in pan and bake 40 minutes in preheated 350° oven. When inserted toothpick comes out clean, remove from pan and peel off paper. Cool and cut into bars. Tightly cover leftovers.
Put cheese, Spam, onion and olives in food grinder. Add tomato paste. Put in hot dog buns. Wrap in foil and bake at 350° for 30 minutes.
In a large skillet over medium-high heat, in hot oil, cook chicken, 1/2 at a time, until brown. Add onion and pepper. Cook 5 minutes or until vegetables are tender-crisp.
Toast pecans in margarine in a skillet over low heat; stir constantly (will burn easily). Heat until brown, but not burned; set aside to cool. Mix sugar, eggs, vanilla, butter flavoring and part of the milk in a blender. Add to 1 1/2 gallon ice cream freezer. Add pecans. Add remainder of milk, enough to fill the container.
Stir together and heat in microwave for 4 minutes. Stir and serve with corn tortilla chips.
Saute onions and mushrooms in 2 tablespoons butter until tender (about 3 to 5 minutes). In remaining butter, stir in flour until well blended. Add milk and stir slowly until sauce thickens. Add sauteed onions and mushrooms, wine and salt and pepper to taste. Stir in salmon and cook until heated. Serve over pasta, egg noodles or rice.
*Cook rice as directed but only for 5 minutes. Add liquid that is left in rice to meat and tomato mixture.
Cut up cabbage and boil until tender. Mash cabbage and measure 5 cups. Cook ground meat until brown. Add onions, bell peppers and seasonings. Stir. Add cabbage, Ro-Tel and mushroom soup and stir. Crumble Ritz crackers (all but about 5). Grate cheese and save 1/4 cup. Add cheese and crackers to ground meat mixture. Place in 2-quart casserole and bake at 350° for 1 hour. Remove from oven and sprinkle remaining cheese and crackers on top. Return to oven and bake about 10 minutes.
On a plate, place 2 layers of paper towels. Wrap a strip of bacon around each breadstick in a spiral fashion. Place on paper towel, not touching each other. Do 8 at a time and arrange in a circle. Cover with a single layer paper towel and microwave for 4 to 5 minutes on High, until bacon is crisp.
Saute onion in margarine. Add rest of ingredients. Bake at 375° for 30 minutes.
Mix ground hamburg, both onion soup mix, all of sour cream and bread crumbs, then make into meatballs. Put in a pan. Pour in mushroom soup over top. Bake at 375° for 35 minutes covered with foil. Bake for 10 minutes uncovered. Enjoy!
Mix together vanilla wafers, powdered sugar, cocoa, white syrup, chopped nuts and bourbon. Roll into balls, then roll in powdered sugar. Make a few days ahead of time and store in airtight container.
Cook first 3 ingredients in oil in a Dutch oven over medium heat 10 to 15 minutes or until sausage browns; drain. Add water and remaining ingredients. Bring to a boil. Cover. Reduce heat and simmer 20 minutes.
Blend together and press in pan. Bake in slow oven (350°) until light brown. Cool.
Sift together flour, cornmeal, sugar, baking powder and salt into a small bowl. Combine eggs, butter and milk. Add to dry ingredients. Stir just enough to moisten. Spoon batter into greased 3-inch muffin tins. Bake at 400° for 15 minutes or more.
Wash crab meat briefly with cold water; remove any pieces of shell and drain. Mix horseradish and chili sauce. Starting with chili sauce mixture, alternate layers of sauce mixture and crab meat over cream cheese bar. Finish with layer of chili sauce. Serve with crackers.
Beat cream cheese and Miracle Whip good. Add the rest of ingredients. Chill. Form into a ball and roll in chopped nuts (finely chopped). Serve with a variety of crackers.
Dissolve yeast in warm water and let set. Melt lard and honey. Add salt and applesauce. Add this to yeast mixture. Mix flours and add one cup at a time. Bake at 300°. Makes 4 to 5 loaves. Stays moist and chewy!
Warm milk to lukewarm, pour into bowl. Add yeast and stir until dissolved. Add sugar, 2 cups flour and mix well until smooth. Place bowl in a warm place and let rise about 30 minutes. Stir in beaten eggs, melted margarine and salt. Gradually mix in three remaining cups of flour. Work dough until smooth and elastic. Let rise until bowl is full or dough doubles in size, about 1 hour.
In 2-quart oblong casserole dish (microwavable), place potatoes and onions. Cover with Saran Wrap. Microwave on High for 7 minutes. Stir and microwave 7 more minutes. Remove and add rest of ingredients. Stir in. Bake, uncovered, 1/2 hour to 45 minutes in 350° oven.
Sift together first 3 ingredients. Set aside. Add sugar gradually to shortening, creaming well. Blend in egg; mix well. Add milk alternately with dry ingredients. Stir in apples. Fill well-greased muffin cups 2/3 full. Bake at 400° for 20 to 25 minutes. Remove from pan. Cool for 10 minutes. Dip in melted oleo, then roll in mixture of 1/2 cup sugar and cinnamon.
Put sugar, shortening and salt in a bowl; mix. Add water. Beat 30 seconds. Makes icing for three 8 inch layers.
Thaw lemonade. Mix in Cool Whip and condensed milk. Spread in pie shells. Chill for approximately 1 hour.
Combine in large bowl. Do not mash or pack down. (Should be coarse and loose.) Use food processor if you like, but don't make it mushy. Keeps refrigerated for 3 weeks. Can be used for stuffing celery, for sandwiches or on crackers.
Combine all ingredients, put in 350° oven for about 1 1/2 hours or until thick. Stir every 30 minutes. Yields 2 quarts.
Mix all ingredients together; shape into small balls. Bake at 400° for 15 minutes (375° may be best if they brown too soon). May be refrigerated overnight before baking.
Mix together pears, sugar and pecans. Set aside 1 hour, stirring often. Sift all dry ingredients. Add to pear mixture. Mix eggs and oil and stir in well with wooden spoon. Pour in 10-inch tube pan. Bake 1 hour and 15 minutes at 350°.
Combine all ingredients except nuts in top of double boiler. Place over simmering water and stir until smooth. Add nuts and mix. Spread candy quickly in buttered 9 x 5-inch loaf pan. Cool, cut in squares. Makes 2 dozen pieces.
In a bowl, combine turkey, soup, chilies, salsa, olives, onions and cumin. Set aside. Arrange half the tortilla strips in a well-greased shallow 3-quart casserole or a 9 x 13-inch baking dish. Cover evenly with half the turkey mixture and all the Jack cheese. Top with remaining tortilla strips and remaining turkey. Sprinkle Cheddar cheese evenly over all. (At this point, you may cover and refrigerate until next day.) Bake uncovered in a 350° oven for 30 minutes or until cheese is melted and mixture is heated through. Let stand 5 minutes before cutting into squares. Makes 6 to 8 servings.
Mix thoroughly together, shortening, sugar, eggs and vanilla. Stir in sour milk, hot water, baking powder, flour, cocoa and soda. Mix together and drop by teaspoonfuls on ungreased cookie sheets. Bake at 350 for about 10 minutes.
Combine all ingredients except bacon. Pour into casserole. Top with bacon. Bake at 350° for 45 minutes. Makes 8 servings.
Combine relish, onion, horseradish, mustard and seasonings. Fold in sour cream. Cover and chill.
In a 2-quart glass mixing bowl, combine the first 6 ingredients. Mix well. Cook on maximum power, uncovered, for 5 to 6 minutes or until heated through, stirring twice.
Soak beans overnight. Cook until skins burst. Leave this water on and mix all ingredients together. Cook 6 to 8 hours at 250° to 350° (No. 2 on Hi on crock-pot).
Combine cottage cheese and jello. Then add Cool Whip. Refrigerate, then serve as dessert.
Mix pineapple and lemon juice together and set aside. Mix strawberry Jell-O with 2 cups boiling water. Cook sugar with 3 cups boiling water until syrup turns clear. Add Jell-O mixture to syrup, then add pineapple-lemon juice. Add almond extract last and mix well.
Boil corn 8 minutes in unsalted water. Drain. Cool in cold water. Cut kernels from ears without scraping. Measure 1 1/2 quarts kernels. Use stainless or enamel saucepan. Combine celery, peppers, onion, salt, vinegar, sugar and celery seed. Bring to boil. Simmer, uncovered, for 5 minutes. Stir mustard and turmeric with water to make a paste. Add to pan. Stir until it comes to boil and thickens slightly. Now add corn. Bring to boil for 5 minutes. Place in sterile jars. Process 10 minutes in boiling water. Seal. Makes approximately 8 pints.
Combine flour, oats, sugar and soda in large bowl. Add butter, peanut butter and egg; stir until thoroughly blended. (Mixture will be crumbly.) Press	in the bottom of greased 9-inch square pan.	Bake at 350° for 20 to 25 minutes or until edges begin to pull away from sides of pan. Center will be soft. Cool completely. Top with Peanut Butter Frosting.
Cream sugar and butter; add well beaten eggs. Add sour cream and mix well. Add flour and remaining ingredients. Bake for 1 hour and 20 minutes in a 350° oven in a Bundt pan, which has been greased well and floured. Makes a large cake.
Chop fruit and mix all ingredients in large container. Mix well. Roll in small pieces. Place on cookie sheet and bake at 325° for about 15 minutes. Makes about 12 dozen.
Beat eggs for 2 minutes until light and foamy (speed 4 or medium). Add sugar, vegetable oil, zucchini and vanilla. Turn mixer on Stir speed (low) and mix until well blended, 1 minute. Stir all ingredients together. Add dry ingredients to bowl, use Stir speed for 1 minute. Add nuts and raisins (optional). Grease two loaf pans (8 1/2 x 4 1/2 x 2-inches). Bake at 350° for 1 hour.
Place frozen chopped	broccoli in 1 1/2-quart glass casserole.	Cover with glass lid.	Microwave for 8 minutes on High, or until partially cooked; set aside.
Put pineapple in pan with one can of water and sugar. Bring to a boil. Add Jell-O and stir until dissolved. Stir in rest of the ingredients. Chill.
Cook onions and celery in small amount of water. Crumble cornbread and bread together with fingers. Add cooked rice. Add celery, onions, apples, salt, pepper and poultry seasoning. Add enough turkey stock or chicken broth to make a drop (sloppy) batter. Add well beaten eggs. Pour into a well greased 9 x 13-inch pan or baking dish. Bake at 350° for 1 hour till brown.
In a medium saucepan, melt butter and saute chopped onion and green pepper until tender. Stir in flour. Cook 1 minute. Add milk and bring just to boiling. Add frozen vegetables; reduce heat. Simmer, covered, for 20 minutes. Gradually stir in grated cheese until melted. Season with salt and pepper.
Heat oven to 350°. Mix together all ingredients with an electric mixer. Grease three 9-inch round pans; flour bottoms. Pour batter in equal amounts into pans. Bake until toothpick comes out clean. Cool 10 minutes before frosting.
Brown beef and onion in butter. Add other ingredients except sour cream and cook slowly, uncovered, for 1 1/2 hours. Just before serving, stir in sour cream. Serve over rice topped with chopped dill pickles, if desired. Serves 4 to 6.
Bake meatballs and fry sausage. Keep grease from sausage. In a large saucepot, mix tomato puree. Strain 1 can of tomatoes and use the juice from them. Add onion, sugar, garlic salt, pepper and parsley flakes. Add meatballs, sausage and sausage grease. Cook on medium heat for 1 hour stirring occasionally, then simmer for another hour.
Set cream cheese out to room temperature. Then beat. Prepare Dream Whip per directions. Then add powdered sugar. Beat in cream cheese until creamy. Add juice. Put in prepared crust and top with pie filling. Chill. For family gatherings, I triple this and put in an 11 x 15-inch pan.
Cut rabbit into serving size pieces. Combine wine, vinegar, onion and spices; bring to a boil and remove from heat. Salt the rabbit meat liberally and allow to stand for 15 minutes. Rinse, salt lightly and pour the cooled liquid over the meat. Store in the refrigerator for 3 days. Mix the marinade with an equal volume of beef broth and pour into a roaster. Bake, covered at 325° until tender. When half done, pour some of the sour cream over the rabbit and continue doing this at intervals until it is gone.
Preheat oven to 400°. Lightly grease 13 x 9 x 2-inch baking dish. Cut salami in half; arrange, cut side down, around edge of prepared dish. Arrange bread over bottom of dish. Arrange cheese slices on top of bread.
Combine first 7 ingredients, beating until smooth. Stir in squash and onion. Add pepper. Drop mixture by tablespoon into a hot greased skillet, cooking until golden brown (as for pancakes). Drain on paper towel. Makes about 2 dozen.
Place thawed spinach on bottom of dish. Top with fish pieces. Season. Sprinkle cheese over all. Bake at 350° for 25 minutes.