HumbleIntelligence/food-ner-1-Million huggingface dataset:
Base: Mix jello with boiling water, Seven-Up, crushed pineapple and bananas. Pour into a 9 x 13-inch container.
Cream oleo well. Add sugar. Cream until fluffy. Mix vanilla and water in. Add flour. Mix well. Add nuts and mix. Chill dough 2 hours. Shape into date size. Bake and immediately after baking roll in dish with extra powdered sugar. Be gentle. Bake at 325° for 23 minutes.
Mix in order given and pour into a 10-inch unbaked pie shell. Bake at 425° for 15 minutes. Reduce heat to 350° and cook 45 minutes more.
Melt butter and blend in flour. Stir in milk and soup. Cook slowly until sauce thickens. Add seafood. Stir in sherry. Serve on toast points.
Boil together the first 3 ingredients for 3 minutes; pour over the rhubarb in baking dish. Cover; bake for 20 minutes, or until bubbly, at 350°.
Mix peas, onion, bell pepper and celery and let marinate in refrigerator overnight. About 2 to 3 hours before serving, add the egg, mayonnaise, sugar and mustard. Sugar may be reduced or omitted for diet reasons.
In large punch bowl, add all but strawberries; stir, then add strawberries. Serve immediately.
Dissolve yeast in water and stir. Add sugar, oil, egg and flour. Mix with spoon and drop into greased muffin tins. Bake at 375° for about 18 to 20 minutes. (The rolls may be refrigerated and used later or frozen.)
In large skillet over medium heat, heat Italian sausage links with water to boiling. Cover and cook 5 minutes. Remove cover; continue cooking and turning sausages frequently until water evaporates and sausage links are well browned, about 20 minutes. Remove sausages to paper towels to drain.
Heat oven to 350°. Mix eggs, oil, garlic salt, onion, parsley and seasonings. Blend in grated cheese and Bisquick. Fold in zucchini. Spread in greased 9 x 13-inch pan. Bake for 25 to 30 minutes. Cut in small squares.
Combine chicken, chilies, cottage cheese and Monterey Jack cheese in medium bowl; stir well. Set aside. Combine 3/4 cup flour, 1/4 cup corn meal and red pepper in a large bowl. Cut in margarine with a pastry blender until mixture is like coarse corn meal. Sprinkle cold water, 1 tablespoon at a time, evenly over surface of mixture. Stir with fork until dry ingredients are moistened. Shape into a ball. Cover and chill 10 minutes.
Pour everything into greased 3-quart casserole. Bake at 400° for at least 1 hour. Stir once during baking.
Chop cabbage in medium pieces. Spread in bottom of greased 13 x 9 x 2-inch pan. Brown meat and onion in large skillet, break up meat with spoon as it cooks. Stir in rice, salt and pepper. Spoon mixture over cabbage. In small saucepan, heat tomato soup and water to boiling. Pour over all ingredients. Sprinkle with Parmesan cheese. Cover lightly with foil. Bake in oven at 350° for 1 hour or until tender. Fluff lightly with fork. Serves 4.
Combine ingredients by bringing to a boil. Pour into bowl and refrigerate. When completely cooled, decorate with Cool Whip.
Mix together all dry ingredients. In separate bowl beat eggs. Add blackberries and oil. Blend dry ingredients into liquids. Bake at 350° for 15 to 20 minutes in muffin tins.
Mix like pie dough, when half forms, put on cookie sheet and roll wit hands to cover cookie sheet.
Combine beef, egg, onion and salt. Shape into small balls. Combine chili sauce, jelly and lemon juice. Drop in meat balls and simmer for 15 minutes. Serve warm in chafing dish with sauce.
Combine cracker crumbs, nuts and margarine. Gradually beat sugar and vanilla into egg whites. Fold crumb mixture into egg mixture. Pour into a well-greased pie pan and bake in a 350° oven for 40 minutes. Cool and top with whipped topping.
Put hash browns in 9 x 13-inch pan. Cover with cheese. Pour whipping cream over it. Cover with melted butter. Sprinkle with salt, pepper and paprika. Bake at 375° for 1 1/2 hours.
Wash cucumbers; pack cucumbers, dill and small pieces of garlic into a 2-quart canning jar. Mix syrup together and pour cold over filled jars. Place jars in a canner of cold water that comes to the neck of the jars. Make sure rack is in canner. Put on burner and let come to a boil and boil until pickles change to a lighter green color. Take out of canner; tighten to seal. Pickles are ready to eat in a week.
Beat egg. Add all ingredients. Mix well. Pour into pie shell. Bake 50 to 55 minutes at 375°.
Brown ground chuck in a skillet. Use a fork to break the meat into small pieces. Cook until meat is done; drain excess fat. Sprinkle salt and chili powder over meat; mix well. Then add onion. Cook until onion is tender.
Cream together sugar and shortening. Add eggs and molasses and beat well. Add dry ingredients, alternately with liquid. Drop by spoonfuls onto greased baking sheet. Bake in moderate oven until done, about 10 minutes.
Mix first 4 ingredients together; press into a pie pan. Top with Parmesan cheese and spaghetti sauce. Bake at 375° for 1 hour.
Mix sugar, cornstarch, cinnamon and water and add the apples in large pan. Cook over medium heat, stirring constantly, until apples are tender. Pack into sterilized jars; seal with lids that are in boiling water. Tighten lids and invert until sealed, overnight to be safe.
Preheat oven to 400 degrees. Scoop out pulp from potato halves into mixing bowl, leaving 1/4 in. shells. Mash pulp; reserve shells. Add remaining ingredients to potato pulp; mix well. Spoon potato mixture evenly into reserved shells; place on baking sheet and bake until heated through, about 10 minutes. Serves 4.
Spray 9 x 9-inch pan with vegetable spray. Put can of pie filling in pan. Sprinkle dry cake mix on top, using whole box. Put pats of butter on top of dry mix. Sprinkle pecans on top. Bake at 350° for 30 minutes or until brown and bubbly. Creates its own crust! This is great served warm with ice cream.
Prepare cake mix. Let cool. Poke holes in top and pour Kahlua over cake. Refrigerate at least 4 hours. Prepare mousse. Crush Heath bars.
In 4-quart saucepan, add 3 cups milk and margarine. Mix sugar and flour and salt. Set aside. In remaining cup of milk, add egg yolks. Mix and add to milk and margarine. After margarine has melted, add flour, sugar and salt. Bring to boil on medium heat. When at a full rolling boil, add vanilla and turn off. Arrange wafers on bottom of 13 x 9-inch glass dish with bananas. Add pudding after cooled. Arrange more wafers on top.
Brown meat with onion and green pepper. Drain and blot. Mix the next 5 ingredients with the meat mixture. Serve hot or cold. This looks nice on a bed of lettuce. On the side have the remaining ingredients. This way the vegetables don't get soggy. Leftovers can be used the next day.
Mix first 4 ingredients well in casserole dish. Microwave on High for 7 minutes. Add butter and vanilla, stirring well. Microwave on High 1 1/2 minutes more. Add baking soda and stir until light and foamy. Pour onto lightly buttered cookie sheet. Spread thin; let cool. Break into small pieces.
Combine lemon juice, sherry, lemon peel, salt, paprika and thyme leaves in a small bowl. Place fillets on broiler pan. Spray fish directly with Pam for about 2 1/2 seconds. Pour lemon juice mixture evenly over fish. Broil until done, about 5 minutes or until fish flakes with a fork. Makes 4 servings.
Preheat oven to 500°. Oven brown biscuits in casserole for 10 minutes (5 minutes for boneless, skinless breasts). Remove from oven; season with salt and pepper. Baste with Italian dressing. Lower oven temperature to 350° and bake, uncovered, for 50 minutes (30 to 35 minutes for boneless, skinless breasts), basting every 10 minutes. Do not turn breasts.
Blend sugar and eggs. Add flour, nuts and flavoring. Bake in long pan in a 350° oven for 30 minutes.
Crush enough Oreo cookies to cover bottom of 9 x 13-inch pan. Combine Oreos and melted margarine and press into pan. Open ice cream carton completely so that ice cream can be sliced. Slice ice cream and place over cookies. Pour chocolate syrup over ice cream and freeze about an hour. Spread Cool Whip over top and garnish with cookie crumbs if desired. Freeze 2 to 3 hours or overnight before serving to allow cake to freeze firmly.
Mix all ingredients, except cheese and sausage. Stuff mixture into halved Polish sausage; top with grated cheese. Bake at 350° for 30 minutes.
Cook pineapple juice, egg, sugar, flour and vinegar until thick; cool. Dice apples (leave peeling on). Mix together all ingredients. Sprinkle more peanuts over top. Refrigerate.
Canadian geese are reaching all time high population levels and this tremendous natural resource makes a fine addition to the dinner table. The goose should be harvested, cleaned and prepared as one would any fine fowl. Prior to preparing the goose, rinse and coat lightly with salt and pepper. Return the goose to the refrigerator while the stuffing is prepared. The stuffing is to keep the goose moist and add flavor while cooking; it is not to be eaten.
Mix packages of lemon and lime jello with hot water and let cool. Add pineapple and juice. Add sour cream. Set in a ring mold.
In a large mixing bowl, combine the first 8 ingredients. Add tomato sauce, baking soda, eggs, oil, nuts, raisins and fruit juice. Mix well, then pour into a greased Bundt pan. Bake at 350° for 45 to 55 minutes. Cool 15 minutes before turning out on serving plate. Dust with powdered sugar.
Make into round balls and place in baking dish. (Also, add 1/4 cup minced onion and some garlic.)
Mix pineapple with juice and pudding mix. Add yogurt, blending well. Put in pie crust and chill.
Cut lobster in small pieces. Season with 1/2 teaspoon pepper and 1/3 teaspoon salt. Brown in 4 ounces of butter in pan. Partly brown lobster in butter. Chop scallions, green pepper and mushrooms and add to lobster. Simmer 5 minutes. Add rice, stirring continuously until rice is loose. Add tomatoes and consomme. Stir and cover. Cook about 25 minutes. Remove from heat. Brown remaining 2 ounces butter; add tarragon and pepper. Pour over lobster and mix well. Serves 3.
Mix all of the ingredients and bake in casserole dish in slow oven 2 to 3 hours until thick.
In a large saucepan, combine all ingredients. Simmer for 30 minutes. Remove from heat and serve hot with shredded cheese.
Soften gelatin in water. Boil tomato sauce and mix well with gelatin and cream cheese. Add remaining ingredients. Refrigerate until set. May be set in mold for serving at weddings or showers. Serve with crackers.
Put cream cheese in a 9-inch pie plate and press against the sides and bottom. Mix chili beans and other ingredients and put in pie plate. Bake at 350° for 25 minutes. Cool 5 to 10 minutes before serving. Serve with tortilla chips.
Bring water to a boil. Pour over jello, softened cream cheese and marshmallows. Stir until melted. Add pecans, coconut and fruit cocktail. Mix well. Spray mold or dish with pam. Pour gelatin mixture into mold. Refrigerate.
Melt butter in small saucepan; add flour. Stir until smooth paste. Add milk and stir continually and cook over low heat for 10 minutes. Sauce should have the consistency of thick cream. Add salt, pepper and nutmeg. Stir. Remove from stove and stir in cheese and egg yolk rapidly. Makes 1 3/4 cups.
Brown beef with onion. Add tomato, broccoli, mushrooms, soup and half the cheese. In a 9 x 13-inch cake pan, layer potato crowns on the bottom and the sides. Bake at 350° for 10 minutes. When potato crowns are solid, add mixture and bake for 30 minutes. In the last few minutes, add remaining cheese.
Boil potatoes with skins in salted water until tender. Cool potatoes and remove skins.	It's best to cook potatoes a day ahead. Grate sharp Cheddar cheese or place American cheese slices on top of prepared pizza dough. Grate potatoes over cheese and spread evenly, then grate onion over potatoes. Drizzle with butter; season with salt and pepper and top with Mozzarella cheese. Bake in 350° oven until brown.
Cook for 5 minutes more or until shrimp is opaque. Serve over 3/4 cup cooked angel hair pasta.
Whisk together salad dressing, yogurt, catsup, lemon juice and pepper in a bowl until smooth. Cover and refrigerate until serving time.
Steam broccoli. Dice tomatoes. Blend together mayonnaise, lemon juice, salt and Worcestershire sauce. Toss with vegetables.
Boil and mash potatoes; add next 4 ingredients. Let cool. Add warm water to flour and salt. Knead well by hand until dough is smooth and flexible and does not stick to hands. Roll 1/8-inch thick and cut out circles. Place 1 tablespoon of filling on each circle and fold in half. Seal the edges by pinching with fingers. Drop into boiling water for approximately 3 minutes. Remove at once; drain off water and place on a cloth. Cool; freeze.
Mix pineapple and cabbage together. Add salt, pepper, sugar and carrot; mix all together. Chill for 1 hour.
Bake rolls as directed, leaving flat in baking pan. Mix cream cheese and Ranch dressing together. Spread over dough when cooled. Top with vegetables and cheese. Serve.
Whisk first four ingredients in medium bowl. Add chicken and turn to coat. Cover and let stand at least 30 minutes.
Sift together flour, salt, soda, sugar and spices. Add oil and beat well. Add eggs, beating well after each. Add buttermilk gradually. Add figs, nuts and vanilla. Pour into greased 13 x 9 x 2-inch pan. Bake for 45 minutes at 325°. When cake is done while hot pour sauce over cake in pan.
Sift together the flour, cornmeal, sugar, baking powder and salt in a mixing bowl. Cut in margarine or butter until mixture resembles coarse crumbs. Make a well in the center, add milk, onion and bacon. Stir just until dough clings together. Knead dough gently on a lightly floured surface, 10 to 12 strokes. Roll or pat dough to 3/4-inch thickness. Cut with a 2 1/2-inch biscuit cutter, dipping cutter in flour between cuts. Place on a baking sheet. Bake in a 450° oven for 12 minutes or until golden brown.
You may add egg, if you wish. Use white for boiled frosting. You can substitute 1 square chocolate for cocoa. Use 1/2 tablespoon, less shortening. Bake in a 9-inch bread pan at 350° for 30 minutes or until center springs back.
Mix together the cabbage, salt, chopped celery, chopped pepper and chopped carrots. Allow to stand for 1 hour. Squeeze out all excess liquid. Combine vinegar, water, sugar, celery and mustard seed; boil for 1 minute and cool. Pour liquid mixture over cabbage and mix well. Put in freezer containers and freeze or refrigerate until served.
In large saucepan, saute onion in margarine until tender. Add broth and bring to boil. Add potatoes, celery and carrots. Reduce heat; cover and simmer until vegetables are tender, about 15 minutes. Add remaining ingredients and heat through.
Combine cream cheese, pineapple, onion, pepper and 1 cup pecans. Form into 2 balls; roll each ball in remaining cup of pecans. Wrap in plastic wrap and refrigerate for at least 12 hours. Serve with crackers.
Preheat oven to 350°. Well grease a tube pan. Cut each biscuit into 4 pieces. Mix 3/4 cup of sugar and the cinnamon in a plastic bag; drop biscuit pieces in (I do one can at a time) and shake to coat each one. Drop biscuit pieces evenly into the tube cake pan.
Fix jello according to the directions that are on the jello package, using juice from thawed strawberries to make up for the cold water. Add the strawberries to the jello mixture.
Cream together cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt. Stir in chocolate chips. Set aside. Sift flour, sugar, cocoa, soda and 1/2 teaspoon salt. Add water, oil, vinegar and vanilla. Mix well. Place second mixture on bottom of cupcake liners. Drop large spoonful of cream cheese filling on top. Bake at 350° for 30 minutes. Yield: 2 dozen.
Baking Temperature: 350°. Baking Time: 35 to 40 minutes.
Mix Cool Whip and pudding mix together until well blended. Add other ingredients, chill and serve.
Combine the last 6 ingredients and spoon over mixture of the first 6 ingredients.
Simmer the above, strain (I don't) then you add a jigger of rum/to a cup (I didn't).
Cook beans, broth, garlic and half the onions in a large soup pot. Bring to boil and reduce heat. Simmer 2 hours. Saute remaining onions in oil in a skillet until tender. Add chilies and seasonings and mix thoroughly. Add mixture to beans and simmer another 1/2 hour. Serve topped with grated cheese and cornbread on the side.
Combine oil, eggs and sugar. Add oatmeal and other ingredients. Stir well. Bake at 350° for 30 to 35 minutes. Fruit may be added before baking.
Cream shortening. Add honey, then flour, salt and vanilla. Mix well and add nuts. Form into small balls on greased cookie sheet. Cook at 300° for 30 minutes. Roll in powdered sugar while still hot. Cool, then roll again.
In a large bowl, prepare pudding according to package directions. When pudding starts to thicken, fold in Cool Whip. In a 13 x 9 inch pan, place a layer of graham crackers. Spread a layer of pudding over the graham crackers. Continue alternating layers of graham crackers and pudding ending with pudding layer. Refrigerate overnight. Cover with chocolate syrup before serving.
Preheat oven to 450°. Warm Alfredo sauce to room temperature. Spread over pizza crust. Place all toppings over the sauce. Top with cheese. Bake 10 to 15 minutes.
Wash cranberries; do not dry! Cook cranberries and sugar over low heat in a saucepan until sugar dissolves. Add vinegar and cinnamon. Cook until cranberries pop. You can put in jar and seal like jam. A great gift. Good with turkey or game.
Cut biscuits into four pieces each. Shake in bag or covered bowl with sugar and cinnamon. Lay in a 9 x 9-inch square pan or Bundt pan, greased. Cover with Sauce and nuts, if desired.
Mix all ingredients together. Cook on high, stirring all the time. (It will smoke and peanuts will crackle.) When syrup spins a thread, stir in 1 tablespoon soda. Stir fast and pour onto a greased cookie sheet. Spread thin fast.
Preheat oven to 350°. Grease a 10-inch pie plate. Beat all ingredients until smooth, 1 minute in blender on high. Pour into plate. Bake until knife comes out clean, 50 to 55 minutes.
Combine all ingredients to form a ball. Refrigerate. Roll ball in crushed nuts before serving.
Wash pinto beans and roast. Put all ingredients into a large crock-pot. Add water to almost the rim. Cook overnight. Stir once or twice. This stew may be served over any kind of nacho chips, with shredded cheese, lettuce, tomato and sour cream (optional). Serves 6 to 8 people.
Mix Cool Whip and Eagle Brand milk thoroughly. Add a few drops of red food coloring for deeper color. Add cherry pie mix and pineapple. Chill or freeze overnight.
Melt chocolate chips in a double boiler. Remove from heat. Stir in peanuts and noodles. Use a heaping teaspoonful of prepared mixture and drop on waxed paper to form a cluster. Makes 2 to 3 dozen.
Mix thoroughly the Eagle Brand and lemon juice. Add the well drained, crushed pineapple, chopped nuts, cake color and Cool Whip. Refrigerate overnight.
Brown meat in small amount of fat. Add onion and seasoning and simmer 15 minutes. Add dry spaghetti to mixture and cook until done (10 to 12 minutes).
Mix and pour in greased pie pan. Bake 25 minutes at 350°.
Cook carrots until tender; press through a ricer and measure 2 cups. Season. Beat eggs slightly and add milk, then blend with carrot mixture. Pour into well-greased ring mold and set in a pan of warm water. Bake in a moderate 375° oven for 35 minutes. The center is filled with fresh peas topped with whipped cream.
Lay cheese on top of crackers. Place dish in microwave. Heat until cheese melts.
Combine all ingredients on 18 inch square sheet of heavy duty aluminum foil. Fold up butcher wrap style. Place on grid over medium coals for 6 minutes per side. Serve warm. Makes 3 cups of relish.
Place squash, peppers and tomatoes in large kettle. Cook on low for 1 hour. Flour meat and brown in bacon drippings along with onion. Add to kettle. Simmer another hour. Add mushrooms and seasonings. Cook until liquid is reduced to consistency of stew. Serve with mashed potatoes or rice and corn bread. Serves 6 to 8.
Simmer zucchini, covered, until tender for about 6 to 8 minutes in a small amount of water. Shake the pan to keep them from sticking. Drain well. Combine sour cream, butter, Parmesan, salt and paprika. Stir this mixture over a low flame until well mixed. Remove from fire and stir in egg yolk and chopped onion. Add the zucchini. Place mixture in a baking dish. Cover with grated cheese and buttered crumbs. Bake in 375° oven until brown.
In heavy pan mix together well the flour, sugar, salt and cocoa. Add milk and cook about 2 minutes. Remove from fire; add beaten egg yolks, vanilla and butter. Pour into baked pie shell. Top with	meringue or whipped cream. Make meringue with 2	egg whites and 3 tablespoons sugar. Bake in slow oven until golden brown.
Brown sausage in skillet; drain. Separate dough in triangles and press together on pizza pan, sealing perforations. Spoon sausage over dough and top with hash browns and cheese. Combine eggs, milk and seasonings and pour over sausage. Bake 25 minutes at 375°.
In a large saucepan, combine the cubed potatoes, water, onion, marjoram, bouillon granules and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until the potatoes are tender. Mash potatoes slightly, but do not drain. In a screw-top jar, combine 1/2 cup of the milk and the flour. Cover and shake well. Stir milk mixture into potato mixture along with the remaining milk and cheese. Cook and stir until thickened, bubbly and cheese is melted. Cook and stir 1 minute more. Stir in bacon and parsley. Serve immediately. Makes 4 to 6 side-dish servings.
Slice strawberries and rhubarb into small 1/8-inch cubes. Roll out 1 pie crust dough into pie pan. Arrange raw, washed rhubarb along bottom. Mix strawberries, sugar and flour together in a medium bowl. Put mixture on top of rhubarb evenly. Cut crisscross strips for top of pie crust from the second pie crust dough. Spread strips across top in cross-cross pattern. Pur about 2 to 3 tablespoons butter or margarine dotted on top of pie. Bake at 425° for about 40 minutes, until browned.
Line a 9 x 13 pan with graham crackers. Blend pudding and milk. Add Cool Whip. Pour half of mixture over crackers. Repeat one more time with crackers and remaining pudding mix. Place crackers on last mixture. Heat a can of icing in microwave for 30 seconds. Stir and spread over crackers. Refrigerate overnight.
Mix cinnamon and sugar. Set aside. Blend potatoes and butter/margarine until smooth. Gradually add remaining ingredients until smooth. Cover and refrigerate 1 hour. Shape into 1-inch balls and roll in cinnamon/sugar mixture. Keep potato candy in refrigerator until ready to serve.
Melt bits. Remove from heat and add remaining ingredients and mix. Drop by spoonfuls on waxed paper.
Chop veggies; blend all ingredients and cook for 1 to 2 hours. Season with Mrs. Dash or any preferred no-salt seasoning. Free exchange, except for sugar veggies. This is a great soup if you are watching your weight. Enjoy any time of the day.
On a low heat, melt margarine in pan. Add marshmallows. When melted, turn off. Add cut up cherries, cut up gum candy, raisins, pecans and graham crackers crumbs. Mix well and place in a buttered 9 x 13-inch pan. Keep in refrigerator.
Mix tomatoes, sugar and butter in a saucepan on stove until it comes to a good boil, then add your thickening. Pour all in a glass baking dish and add biscuits or bread crumbs. Put in stove and bake at 350° until crumbs turn brown. Good eating.
Place raisins in buttered 8 x 8 x 2-inch pan. Combine butter and brown sugar in saucepan. Cook and stir into hard ball. Spread over raisins. Top with chocolate bits, spreading as they melt. Chill until firm. Cut into pieces.
Blend butter and sugar until creamy. Add 6 eggs and beat until fluffy. Add lemon juice, vanilla and flour. Fold into stiff batter. Add pecans. Stir and press into well-greased Bundt pan or tube pan. Bake at 325° for 1 1/2 hours.
Mix first 3 ingredients and pat into a 9 x 13-inch pan. Set aside and mix egg, sugar, vanilla and cream cheese. Pour over crust and bake 20 minutes at 325°. Cool. Add lemon juice to pie filling and pour over cooled base. Chill until served. Serve with whipped cream.
Brown ground beef. Combine tomato sauce, garlic, chili powder, salt and pepper in a large frying pan. Boil lasagna noodles until done.