HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve gelatin in boiling water. Stir in cold water. Chill until thickened. Fold in apples, celery and nuts. Pour into 5 cup ring mold. Chill until firm. Unmold and surround with lettuce. Fill center with Regal Dressing. Garnish with apple slices and walnut half, if desired.
Mix all ingredients together. Make loaf. Bake for about 1 hour or until done. Check with toothpick.
Cream together the shortening, butter, peanut butter and sugars. Beat in eggs, one at a time. Combine flour, soda, baking powder and salt. Stir in creamed mixture and mix well. Shape the soft dough into balls. Place on cookie sheet and flatten with a fork. Bake at 350° for 8 to 10 minutes.
Dissolve Jell-O in hot water. Add raspberries and pineapple. Pour half of mixture in mold. Freeze until firm. Spread sour cream on first layer, then add rest of mixture on top of sour cream layer. Put in refrigerator until firm. Serves 12.
Combine potatoes, cheese, mayonnaise and onion. Place in 9 x 13-inch baking dish. Top with bacon and olives. Bake at 325° for 1 hour. Ingredients may be mixed the day before and refrigerated until time to bake.
Slice and cook carrots; drain. Slice pepper and onion; mix with carrots in medium-size bowl. Mix remaining ingredients, stirring until well blended. Pour over carrots and let stand overnight.
Brown beef and sausage; drain. Add cheese; stir until melted. Add remaining ingredients. Spread mixture on single slices of bread. Place on cookie sheet; freeze. When frozen, store in freezer bags. When ready to use, place on cookie sheet and bake in 350° oven for 10 minutes. May be microwaved, if desired.
Melt Milky Ways in double boiler. Pour all ingredients in freezer and fill with milk. Freeze.
Mix together. Pour into 10 x 13-inch pan. Bake at 300° for 2 hours.
Mix the first 4 ingredients together. Mix and boil the sugar, fruit juices, salt and flour for 3 minutes, stirring constantly. Add small amount of hot mixture to 2 beaten eggs. Add eggs back to hot mixture and boil an additional 2 minutes. Add lemon juice. Cool and pour over ancini and fruit. Chill thoroughly. Before serving add Cool Whip.
Preheat oven to 350°. Spray 9-inch square baking pan with spray. In large bowl, combine dry ingredients until well mixed. In medium bowl, whisk egg whites, water and corn syrup. Stir into dry ingredients until smooth. Pour into prepared pan. Bake 30 minutes. Cool 10 minutes. Makes 16 servings.
Mix oil, sugar and eggs, then mix in dry ingredients. Add vanilla and pineapple. Bake 40 to 45 minutes at 350°.
Combine cake mix, pudding mix, eggs, oil, water and rum. Beat for 10 minutes. Pour batter into greased Bundt pan and bake at 325° for about 1 hour. While cake is still hot, pour over rum glaze.
In double boiler or microwave, melt Velveeta cheese and Cheddar cheese. After melted, add tomatoes. Don't drain. Add ground beef mixture to cheese mixture. Stir and serve in chafing dish or fondue pot. Serve warm with taco chips and/or vegetables.
Mix ingredients together and store in airtight container. Use 1/3 cup for each cup of boiling water.
Remove bone and fat from steak. Place in 12-inch Dutch oven and cover	with sliced onions. Mix rest of ingredients and pour over steak. Bake 1 hour.
Dissolve yeast in warm water. Add beaten egg, oil and sugar. Gradually add flour; mix well after each addition. These are ideal baked in muffin tins, filling the tins about half full (spoon in tins). Bake at 375° about 25 to 30 minutes. Use what dough is needed, it will keep several days in the refrigerator in a covered bowl.
Clean mushrooms. Remove stems and set aside. Sprinkle inside of caps with salt. Chop stems finely; saute in butter over medium heat 3 to 4 minutes. Add remaining ingredients, except mushroom caps, mixing well.
Tomatoes do well in a food processor. In another small bowl, mix spices. Pour over tomatoes; mix well before pouring into crust. Top with second crust. Bake at 350° for about 1 hour, or until brown on top.
Preheat oven to 300°. Cream sugar and Crisco. Add eggs, one at a time, beating after each addition. Sift together flour, baking powder and salt. Add alternately milk and the flour mixture to creamed mixture. Lastly, add vanilla extract and almond extract and fold in contents of coconut. Bake in greased and floured large tube pan for 1 1/2 hours at 300° or until cake tests done. Cake makes its own topping.
Cook ground meat with onion. Cook broccoli. After broccoli is cooked, mix with cut up Velveeta cheese, ground meat and onion. Scoop out rolls. Save cut off end to put back on with toothpick after stuffing with meat mixture. Freeze. Do not cook before freezing.
Blend berries and honey until smooth. Add the ice cream and 1 cup of milk and blend again. Add remaining milk and blend 20 seconds.
Mix well. Make into balls and flatten with fork. Bake at 350° for 10 to 12 minutes.
Preheat oven to 300. Lightly grease a 9 X 13 baking dish. In a large bowl, beat together butter and sugar, add eggs one at a time. Add flour, cornmeal, baking powder and salt. Add remaining ingredients and pour into prepared baking dish. Bake for 1 hour at 300.
Scrub potatoes; cut into cubes. In plastic bag, add remaining ingredients; refrigerate overnight. Bake at 400° for 1 hour. Turn every 15 minutes.
(Use no substitutes.) In bag combine flour, paprika and pepper. Add chicken; shake to coat. In skillet brown chicken in butter; remove. In same skillet cook mushrooms. Add remaining ingredients; simmer 3 minutes. Add chicken; simmer covered 25 to 30 minutes or until tender. You may have to add water occasionally as sauce cooks down quickly. Serve with rice.
Mix meal, salt and baking powder. Add egg, beaten lightly, sweet milk and enough boiling water to make a very thin batter. Add butter and lard. Put in well-greased baking dish; cook for 30 to 40 minutes in moderate oven (375°). Serves 6.
Combine sugar, flour, butter, salt and egg yolks. Beat until smooth. Beat in lemon juice and peel. Add milk, beating slowly. Beat egg whites stiff. Fold in.
Sift flour, baking powder, soda, salt and cinnamon. Set aside.
Slice jalapeno peppers in half lengthwise. Remove all seeds and internal structure. Wash pepper halves and dry them. Fill pepper halves with cream cheese. Chill and serve.
Cook pudding and juice until thick, stirring constantly, as you would in making any pudding. Cool and add fruit.
Mix all ingredients in a large mixing bowl. Blend at low speed 1/2 minute, then high speed for 3 minutes, scraping bowl often. Pour into 2 greased and floured loaf pans and bake at 350° for 50 minutes.
Put into a microwave-safe bowl. Microwave on High until cream cheese is melted and creamy. Stir often. Serve warm with taco chips.
Mix dressing, dill and garlic with oil and pour over crackers. Mix well. Let stand at least 1 hour.
Combine lemon juice, pineapple chunks and sugar. Immediately before serving, add remaining ingredients and pour over large chunks of ice. This makes 11 gallons and is a lovely punch for receptions.
Mix all ingredients and fit into a well greased loaf pan. Bake in moderate oven for 1 hour. Cut in 1 inch slices and serve hot or cold.
If fish fillets are large, cut into serving pieces. Arrange fish in ungreased oblong baking dish, 12 x 7 1/2 x 2-inches or square baking dish, 8 x 8 x 2-inches. Sprinkle with lemon juice, 1 1/2 teaspoons salt and the pepper. Mix carrots, celery, onion, bread cubes, margarine, 1/2 teaspoon salt, sage and thyme. Spread evenly over fish. Mix bread crumbs, parsley and paprika; sprinkle over vegetables. Cover and cook in 350° oven until fish flakes easily with fork.
Shred cheese. Mix cheese with egg, flour, salt, milk and cold cuts. Pour into well-greased 8-inch pie plate. Bake 30 minutes at 525°.
Sift dry ingredients into pie pan. Combine oil and milk into cup and pour over dry ingredients and mix fork to dampen press evenly with fingers to line the pan and sides prick with fork, Bake 10-15 minutes at 425 degrees. Cool and fill.
Soak squash, peppers and onions with salt and water to cover for 1 hour. Mix spices, sugar and vinegar and bring to boil. Add drained squash, peppers and onions and bring to a good rolling boil. Put in jars and seal.
In a large bowl, beat bananas and butter until creamy. Add eggs. Beat well. Combine flour, baking powder, soda and cinnamon. Add to banana mixture alternately with water. Beat well after each addition. Stir in nuts. Spoon into a greased 9-inch square pan and bake at 350° for 30 minutes or until tests done. Diabetic Exchange: 1 bread, 1/2 fruit, 2 fat for 1 serving.
Thaw dough and pull apart. Roll into a half dollar size. Place a little bit of cheese and a piece of beef in each piece. Seal up tight into a half moon shape. Dip in melted butter and place in a tube pan. Continue with the rest of the bread, cheese and beef. Let rise until double in size, about 45 minutes to 1 hour. Bake at 350° for 25 minutes. Turn out onto a plate and invert it to another. Pull apart and enjoy. Nice fill in with soup and salad dinner.
Combine cream cheese and salad dressing, mixing until well blended. Add Cheddar cheese and onions; mix well. Spoon into 9-inch pie pan; top with combined bacon and cracker crumbs. Bake at 350° for 15 minutes. Serve with additional crackers. Makes 2 cups.
Preheat oven to 350°. Mix coconut and pecans. Grease and flour 13 x 9 pan. Put nuts and coconut in pan. Mix cake by directions. Put over nuts and coconut. Beat cream cheese, butter and vanilla. Drop small spoonfuls over cake mix. Bake at 350° for 40 to 45 minutes.
Cream together margarine and sugar. Add remaining ingredients. Drop by teaspoon on cookie sheet. Bake at 350° for 15 minutes.
Preheat oven at 350°. Melt margarine and cocoa together. Remove from heat and stir in sugar and eggs. Add dry ingredients and vanilla. Bake in 13 x 9-inch pan for 30 to 35 minutes. Do not overbake! Immediately cover with marshmallows. Top with icing while still hot. Cool.
Warm milk and remove from heat. Stir in sugar, shortening, salt and vanilla. Measure warm water into a bowl and add yeast. Mix until dissolved. Add warm milk mixture to the yeast. Stir in beaten eggs and 4 cups of flour. Cover and let rise in a warm place until doubled. Stir down and add remaining 2 cups of flour. Knead lightly to shape into a smooth ball. Divide dough. Roll each half into a circle 1/2 inch thick. Cut with a doughnut cutter. Place on a flat surface covered with waxed paper. Cover with towel. Let rise in a warm place free from draft until double in bulk. About 30 minutes. Fry in deep fat at 360° until golden brown. Turn once. Dip in powdered sugar, sugar-syrup or sugar and cinnamon while still warm.
Preheat oven to 350°. Melt chocolate with 1/2 cup margarine. In bowl, combine chocolate mixture with sugar, 3 eggs, vanilla and flour. Spread in greased 13 x 9-inch baking pan. Bake 12 minutes.
Place all ingredients in blender except gelatin and cold water. Blend well. Soften gelatin in cold water for 5 minutes. Dissolve over hot water. Add gelatin to mixture slowly. May be molded for salad or served as hors d'oeuvres. Garnish with olives and parsley. Makes 12 to 14 servings.
Mix flour, butter, walnuts and sugar. Spread in a lightly greased 9 x 13-inch pan. Bake at 350° for 20 minutes. Cool. Mix powdered sugar, cream cheese, 1 cup Cool Whip and spread over crust. Mix both puddings and milk, then spread on as the next layer. On top, spread remainder of Cool Whip. Sprinkle with shaved chocolate. Refrigerate 1 to 2 hours.
Place chicken in crock-pot. Add 1 cup water. Layer vegetables. Sprinkle seasonings on top. Cook on low for approximately 8 hours or cook on high for 5 1/2 hours. Serve on top of rice.
In a greased 1 1/2-quart casserole, layer in order given the ingredients, 3 times. Bake at 350° for 30 minutes.
Boil chicken (no salt) and debone. Mix Cheez Whiz, broth and soup. Simmer over low to medium heat until smooth. Place chips in casserole dish. Place chicken over chips. Pour mixture over chips and chicken. Bake at 350° for 20 minutes.
Cook macaroni according to package directions. Drain. Combine mayonnaise, milk, soup and cheese. Add dry mustard. Gently stir in tuna and then pasta. Place into 1 1/2-quart casserole dish. Cover and bake 30 minutes at 400°. Sprinkle cracker crumbs on casserole and bake 5 to 10 minutes more.
Heat oil in heavy nonstick saucepan. Add onion and saute until translucent. Add ground beef and saute until brown. Drain fat. Add shredded cabbage, paprika, brown sugar, vinegar and salt. Stir well. Add tomato sauce. Simmer all ingredients over low heat 30 to 40 minutes. Serve over rice of your choice.
Combine all ingredients except last two (oil and sugar). Heat oil. Drop batter by teaspoonful into oil; cook until golden. Drain on paper. Roll in sugar.
Mix oats with 1 1/2 cups boiling water. Set aside. Let stand 20 minutes. Cream together all ingredients. Pour batter into greased and floured 9 x 12-inch baking pan and bake at 350° for 45 minutes.
Cream sugar, eggs and vanilla. Beat with a mixer for 5 minutes on high speed. Add cocoa and flour into egg and sugar mixture; mix well. Bake at 350° for 30 minutes. Fits an 8 x 8-inch pan or double and use a 13 x 9-inch pan.
Cook broccoli as directed. Cook Minute rice and add Cheez Whiz as it is finished. Put rice and Cheez Whiz in the bottom of pan. Layer on top cooked broccoli. Soup, directly from can, is next layer. Top with cracker crumbs and 1/2 stick butter. Bake at 350° for 20 minutes.
Mix cornstarch, sugar and salt in a sauce pan. Add water and stir until sugar is dissolved. Stir in blueberries. Cook over medium heat until sauce is slightly thickened and clear. Makes about 2 cups of sauce. Serve warm over pancakes, waffles or cold over ice cream.
In large soup pot saute onions and garlic in oil and margarine. Stir in carrots, potatoes and celery. Add green beans, zucchini and cabbage. Cook until onions turn soft. Add broth, water and tomatoes (that you cut up) with juice to pot. Stir in seasonings. Simmer uncovered for 2 hours. Add beans and cook 30 minutes longer. If small pasta is desired, add to soup at last 20 minutes and cook until tender.
Drop on greased cookie sheet. Bake at 350° for 12 to 15 minutes.
In a bowl, combine the eggs and tomato juice. Stir in the bread crumbs, parsley, oregano, salt, pepper and garlic. Add ground beef and mix well. On waxed paper or foil, pat meat into a 10 x 8-inch rectangle. Arrange ham slices atop meat, leaving a small margin around edges. Reserve 1 slice of cheese. Tear up remaining cheese and sprinkle over ham. Starting from short end, carefully roll up meat, using paper to lift. Seal edges and ends. Place roll, seam side down, in 13 x 9 x 2-inch baking pan.
Mix in big bowl the flour, sugar and baking powder. Add lard; mix well. Simmer tea for about 15 minutes and work into dough. Roll in a ball; slightly pat to flatten. Bake for about 12 minutes. While hot, roll in a sugar and cinnamon mixture.
Combine first five ingredients with only 2/3 c. manwich sauce. Mix well. Reserve the leftover sauce and set aside. Roll meatballs and arrange in a well greased baking dish. Bake at 400 degrees for 15 minutes. Drain fat. Pour remaining manwich sauce on top of the meatballs and bake for 15 more minutes. Serve in a chafing dish or crock pot with fancy toothpicks.
Mix the sugar and Karo and just bring to a boil. Add peanut butter. Mix in Rice Krispies. Spread evenly in 2 (9 x 13-inch) pans. Melt chocolate chips and butterscotch chips. Spread on bars. These are good enough without the melted chips.
Top with big red cherries and nuts. Bake at 350° for 30 minutes or so.
Cream margarine or butter until light and fluffy. Beat in the milk a little at a time. Add vanilla. Sift flour with salt and sugar. Add a little at a time to the creamed mixture. Add pecans and mix well. Roll dough (about 1 teaspoon for each cookie) between palm of hands. Place on floured cookie sheet and bake in a 325° oven for about 12 minutes or until golden brown. Roll cookies in confectioners sugar while still warm. Yields 4 or 5 dozen small cookies.
Cream sugar, eggs and oil. Add pumpkin and mix well. Sift flour, cinnamon, salt, nutmeg, allspice and soda. Add to pumpkin mix alternately with water. Mix well, then add nuts. Bake in well-greased and floured pans 1 hour and 15 minutes at 350°. Makes 2 large loaves or 3 (1 pound) coffee cans.
Grease and flour a 10x4 inch bundt pan. Throughly stir together the flour, baking soda and salt. In large bowl, mixer at medium speed, beat together the oil, sugar (granulated) eggs and vanilla until combined. Gradually beat in flour mixture until smooth. Fold in apples and pecans. Turn into prepared pan. Bake in a preheated 325° oven until a cake tester inserted in center comes out clean - 1 hour and 20 minutes. Place cake in pan on a wire rack to cool for 20 minutes. About 5 minutes, before the cake has finished cooling, in a small pan, stirring constantly, bring the butter, brown sugar and milk to a boil; boil 2 minutes. With a small spatula loosen cake edges and around tube. Turn out on cake plate. At once spoon the hot sugar mixture over the cake allowing it to run down the sides. Cool completely. Cake may be stored a day or two in covered cake box; for longer storage cover and refrigerate, but bring to room temperature before serving.
Pour margarine into a 13 x 9 x 2 baking pan. Sprinkle Parmesan cheese over margarine. Place potatoes with cut side down over cheese. Bake, uncovered, at 400° for 45 minutes until tender.
In top of double boiler over boiling water, melt chocolate chips with Eagle Brand milk and butter. Remove from heat. In large bowl, combine nuts and marshmallows. Fold in chocolate mixture. Spread in wax paper-lined 13 x 9-inch pan. Chill 2 hours or until firm. Remove from pan; peel off wax paper. Cut into squares. Cover and store at room temperature.
Place chuck roast in crock pot. Combine remaining ingredients in a large bowl. Pour mixture over roast. Cover and cook on low 8 - 10 hours, or 4 - 5 hours on high. Remove roast from crock pot; shred meat with fork. Place shredded meat back in crock pot and stir to evenly coat with sauce. Spoon meat onto buns and top with additional sauce, if desired. Serves 12.
Blend shortening and sugar together until fluffy. Add salt, cinnamon, nutmeg and allspice. Add the eggs and beat for 2 minutes. Stir in flour, soda, applesauce, raisins and nuts, blending with a spoon. Pour into a tube pan. Bake in a preheated 350° oven for 1 hour or until cake tests done.
Combine water, cornstarch, 2 tablespoons sugar and salt. Cook on low heat, stirring until clear and thick. Cool. Beat egg whites until stiff, gradually adding remainder or sugar. Add cooled, cooked mixture, a spoonful at a time, while continuing to beat. Add desired flavoring.
Cook 45 minutes. Rinse good, then cook 3 to 4 hours. Pressure 45 minutes on 10 pounds pressure. Add 1 teaspoon salt per quart.
Saute onion and ground beef until beef is pink. Add other ingredients and cook slowly for 1 hour. Yield: 6 servings.
Combine pretzels, 2 tablespoons sugar, pecans and butter. Press in bottom of ungreased 13 x 9-inch pan. Bake at 350° for 10 minutes. Cool.
Wash seeds from a pumpkin and pat dry. Spread on a buttered cookie sheet. Toast at 350° for 10 to 15 minutes or until golden brown. Sprinkle with seasoned salt and eat. Kids love them.
Rinse chicken and pat dry. Mix flour, salt, pepper and paprika. Dredge chicken in this mixture.
Beat cream cheese in large bowl of electric mixer at high speed until smooth. Add half and half and beat at low speed until well mixed. Add pie filling mix; beat until well blended 1 minute. Fold in whipped topping, chocolate and pecans. Spoon into crust. Freeze until firm, about 6 hours or overnight. Remove from freezer and let stand about 20 minutes to soften before serving. Store any leftover pie in freezer.
In 10-inch skillet over medium-high heat in hot margarine, cook chicken 10 minutes or until browned on both sides. Remove; set aside.
Put 12 sprigs of fresh mint in bowl. Cover the mint with powdered sugar and just enough water to dissolve the sugar. Crush the mint leave with a wooden spoon. Spoon half the crushed mint and liquid into a drinking glass, sterling cup or pewter mug for your special guests. Fill the drinking container half full of finely crushed ice. Add your finest Kentucky bourbon until the container is full. Refrigerate each full container for 1 to 3 hours before consumption; the real secret to the distinctive taste of the famous Mint Julep. Decorate with sprigs of mint covered with powdered sugar when ready to serve. Guaranteed to make you start singing "Dixie."
Heat oven to 350°. Separate dough into 8 rectangles. Separate 5 of the rectangles into 10 triangles. Place the 10 triangles in an ungreased 12-inch pizza pan or 13 x 9-inch pan. Press over bottom and 1/2-inch up sides to form crust. Bake at 350° for 12 to 15 minutes or until light golden brown.
Crumble up sausage in skillet. Add onion and brown. Drain. Add remaining ingredients and mix together well. Refrigerate overnight.
Mix soup, sour cream, carrots and cheese. Mix together and put in a casserole dish. Top with a box of croutons. Bake at 350° until hot and bubbly.
In a large bowl, combine potatoes, onion and parsley. Combine remaining ingredients and pour over potatoes. Mix well. Refrigerate 2 hours before serving.
Grind steaks, potato and onion together. Mix in remaining ingredients. Mix thoroughly; shape into small balls and fry in 2 tablespoons of shortening. Do not fry hard.
In a skillet, mix together sugar and cocoa. Add water and bring to a boil for about 30 seconds or less. Serve over hot biscuits.
Saute onion in butter. Add cooked broccoli, rice (uncooked), soup, water, milk and Cheez Whiz. Mix well. Put into greased casserole dish. Bake at 350° for 30 to 40 minutes.
Mix together and form into 1-inch balls with wet or floured hands. Bake at 400° for 12 to 15 minutes. Great to fix ahead of time and freeze. Makes great hors d'oeuvres, especially around holiday time.
Beat eggs slightly. Stir in next 5 ingredients. Spread pecans in bottom of pie shell, pour filling over pecans. Bake for about 45 minutes at 350°. Top with whipped cream, if desired.
Combine sugar, corn syrup, butter, cream of tartar and salt. Bring to boil, stirring constantly. Boil rapidly for 5 minutes, stirring constantly. Remove from heat. Stir in baking soda thoroughly and quickly. Pour at once over popped corn in large (I use disposable) roasting pan. Stir gently until all kernels are coated. Bake at 200° for 1 hour. Stir 2 to 3 times during baking. Turn at once on wax paper, spread apart and cool. Store in tightly covered container.
Dissolve jello in boiling water. Stir in pie filling. Turn into greased shallow 3-quart dish; chill until firm.
Mix marinade ingredients and green onions. Marinate 2 flank steaks or skirt steak overnight. Broil or grill for 7 minutes on each side.	Cut steak across the grain and at an angle for tenderness.
Beat eggs; add milk. Mix. Add flour and salt. Pour into greased muffin tins. Bake at 450° for 15 minutes. Do not open oven. Reduce heat to 350° for 25 minutes.
Preheat oven to 350°. Combine cake mix, butter and 1/3 cup evaporated milk. Spread half the mixture in lightly greased 9 x 13-inch pan. Bake 6 minutes. Remove; sprinkle with chocolate chips and nuts. Combine caramels and remaining 1/3 cup evaporated milk in a saucepan and heat, stirring, until caramels are melted. Drizzle caramel mixture over cake. Crumble remaining cake mixture on top and bake 20 minutes. Cut when cool.
Beat ingredients together slowly at first, then high speed until thickened. Keeps several weeks in refrigerator. (Note: Have vinegar and oil at room temperature.) Sprinkle with bacon bits and hard-cooked eggs if desired.
Mix ingredients (except instant pudding) together; then add pudding. Can add sliced bananas just before serving.
Boil macaroni as package directs. Put egg in bottom of casserole dish. Layer macaroni and cheese until you've used all ingredients. Fill halfway with milk. Bake, uncovered, for about 30 minutes at 350°.
Mix and refrigerate overnight. Just before serving, add 1/2 cup chopped pecans and 1 can shoestring potatoes.
Mix together and keep in airtight container. Use 1/3 cup mix to 1 cup boiling water.