HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat fruit cocktail. Dissolve Jell-O in heated fruit cocktail. Let cool. Add 2 cups buttermilk. Fold in Cool Whip. Place in refrigerator.
Place frozen potatoes in a 9 x 13-inch pan. Heat soup, margarine, cheese and sour cream just until melted. Place onions over the potatoes. Pour sauce over next. Bake at 325° for 45 minutes. Do not cover.
On platter put chips around edge. Prepare salad with lettuce, onion and Cheddar cheese. Heap salad in center of platter. Prepare sauce.
Cook bacon until crisp. Remove from skillet; crumble. Cook onion rings in remaining fat until tender. Toss onions and cheese with hot beans; sprinkle with bacon.
Cream the butter and sugar. Add beaten eggs, peanut butter and vanilla. Mix well. Sift flour, soda and salt. Add gradually to creamed mixture and mix well. Shape into balls the size of walnuts and flatten with fork. Bake at 325° until light brown.
Halve eggplants lengthwise. Crisscross meaty part with sharp knife. Place in large skillet. Add water to half depth, bring to boil. Cover and simmer 10 to 15 minutes or until tender enough to pierce with fork. Remove from pan and drain. Saute garlic until golden. Dice tomato and combine with garlic, cheese, parsley and oregano. Pour sauce in large baking dish. Sprinkle eggplant with salt and pepper and place skin side down in sauce. Top with cheese mixture. Bake at 375° for 25 minutes.
In a bowl combine soup, mustard, Worcestershire sauce and horseradish; blend well. Set aside. In another bowl, lightly beat egg. Add bread crumbs, onion, salt, pepper and 1/4 cup of the soup mixture. Add beef and mix well. Shape into six patties. In large skillet, brown patties in oil. Drain. Combine remaining soup mixture with water; pour over patties. Cover and cook over low heat for 10 to 15 minutes or until meat is done. Remove meat and place on platter. Spoon sauce over meat. Sprinkle with parsley. Serves 6.
Cream butter and sugar together. Stir in almonds and vanilla. Blend in flour with a pastry blender. Form into small balls. Place on an ungreased baking sheet. Flatten with a glass dipped in sugar. Bake for 9 to 10 minutes in a 375° oven until lightly browned. Makes 6 dozen.
Brown onion and green pepper in oil. Add beef and brown. Pour this mixture into baking dish. Add rest of ingredients. Sprinkle another tablespoon of brown sugar on top before baking. Bake at 350° for 25 to 30 minutes.
Beat shortening and sugar until creamy. Blend in egg, milk and vanilla. Blend flour, baking powder and salt together. Add to creamed mixture; mix well. Stir in oats. Chill dough several hours or overnight. Let stand at room temperature for 10 minutes. Roll out on lightly floured board to 1/2-inch; cut. Place on ungreased cookie sheet. Bake at 375° for 10 to 12 minutes. When cool, frost. Cookies can be cut into any shape, easily handled. Makes 3 dozen.
Cream shortening. Add sugar. Combine dry ingredients, add alternately with milk. Roll and cut out. Can be stirred up and refrigerated overnight.
Sprinkle salt on potatoes. Sift flour. Cut shortening and potatoes into flour. Add milk, mix and roll out. Cut out biscuits. Place on greased pan. Bake at 400° for 12 to 15 minutes.
Use a one-gallon wide mouth jar. Slice cucumbers and onions thinly and layer tightly in jar. Mix remaining ingredients and pour over cucumbers. Shake daily. Store in refrigerator. Ready to eat in 5 days.
Heat oven to 375°. Mix baking mix, 2 tablespoons sugar, the margarine and 1 package cream cheese in small bowl until dough forms a ball. Divide dough into 6 equal pieces. Press each piece in ungreased tart pan, 4 1/4 x 1-inch, or ungreased 10 ounce custard cup (press on bottom and 3/4 up side). Place on cookie sheet. Bake 10 to 12 minutes or until light brown; cool.
Combine first four ingredients. Mix well. Add 1/4 cup of this mixture to crushed crackers. Mix well. Place fish in square baking pan. Pour lemonade mixture over fish. Sprinkle with cracker mixture. Bake at 400° for 25 to 30 minutes, until fish flakes.
Mix lemon juice and milk. Add remaining ingredients; pour into pie shells. Sprinkle extra pecans over the top. Refrigerate overnight.
Beat eggs, butter and syrup together. Add dry ingredients. Add nuts and flavoring. Pour into pie shell. Bake at 350° for 35 minutes.
Cream margarine, brown sugar, eggs and vanilla. Add flour, baking powder, salt and oatmeal. Spread 1/2 of this in a greased jelly roll pan.
Mix prepared rice with chicken and soup. Simmer. Serves 2 to 4.
Preheat oven to 350°. In large bowl, combine all ingredients. Shape into loaf and place in large shallow baking pan. Bake 1 hour or until done. Makes 8 servings.
Cook hamburger; crumble and drain. Add taco seasoning and beans. Stir well; turn into large bowl and add onion, tomatoes, avocados, taco chips and cheese. Mix well; put into refrigerator. May make this part early in day. When ready to serve, add lettuce and dressing. This makes a large salad and is very good. Makes 4 to 6 servings.
Mix shortening (butter), peanut butter, sugars and egg thoroughly. Measure flour and blend all dry ingredients; stir into shortening mixture. Chill dough. Heat oven to 375°. Roll dough in 1 1/4-inch balls. Place 3-inches apart on lightly greased baking sheet. Flatten crisscross style with fork dipped in flour. Bake 10 to 12 minutes. Makes about 3 dozen (2 1/2-inch) cookies. These cookies are a favorite.
In a large mixing bowl, cream sugar and shortening. Add potatoes, salt and eggs. In a small bowl, dissolve yeast in 2/3 cup of warm water; add to creamed mixture. Beat in 2 cups flour and remaining water. Add enough remaining flour to form a soft dough. Shape into a ball; do not knead. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Cook macaroni as directed. Drain well. Saute butter and onion. Mix macaroni with butter and onion. Mix well. Add cottage cheese and stir. Makes about 16 servings.
Sprinkle chicken with salt and pepper. Place oil in a wide frying pan over medium heat and brown chicken on all sides. Do not crowd pan. Remove chicken as browned and set aside.
Place chicken in a bag. Put in dressing mix, salt, pepper, parsley and paprika; mix well. Bake in preheated oven at 350° for 1 hour.
Mix dry ingredients together, then add liquids. Pour batter into muffin tin or foil cupcakes. Bake 12 to 15 minutes at 400°.
Mix all ingredients together. Form into small round balls. Put on greased cookie sheet. Bake at 350° for 15 minutes or until golden brown.
Place potato wedges in large bowl; add cold water to cover. Let set 15 minutes. Preheat oven to 425°. Spray nonstick spray on baking pan and set aside.
Let pie crust stand at room temperature according to package directions. Meanwhile, core and slice unpeeled apples (you should have 8 cups). In a large mixing bowl, combine apples with water and lemon juice; toss to coat.
Make real stiff with flour. Drop on lightly greased cookie sheet and mash with fork. Bake at 350° for 5 to 8 minutes.
Put the deer	ham and shoulder into a large dishpan. Cover with the chopped vegetables. Pour the vinegar, water and oil over all. Sprinkle salt and pepper to taste. Cover the entire pan with aluminum foil; tightly seal the edges and cook at 250° for about 6 to 8 hours. Or set entire pan on a grill or smoker overnight.	You will not even need a knife to serve.
Combine milk, eggs, flour, chilies. Blend. Mix in Cheddar cheese. Pour into 9 x 13-inch pan. Bake at 325° for 30 minutes.
Blend flour, salt and shortening. Mix water, vinegar and egg; add to flour mixture. Mix well. Shape into two balls. Chill 15 minutes or may refrigerate up to 3 days. Roll out immediately or freeze until later use. Makes two crust pie.
Pour gelatin into serving dish, add water, dissolve. Put marshmallows, reserved pineapple juice and cream cheese in pan. Heat until melted. Add pecans and pineapple. Mix with gelatin. Chill until set.
Beat together sugar, eggs and oil. Add flour, salt, baking soda and fruit cocktail. Beat cocktail in blender with juice. Then put cocktail in with other ingredients. Bake at 350° for 45 minutes.
In large skillet, melt butter. Layer potatoes, ham and onions. Cover and cook until potatoes are done. Whisk eggs and cheese. Salt and pepper to taste. Pour over cooked mixture. Cover and cook until eggs are done. Amount of ingredients are to your personal taste.
Thinly slice the onion and slice the squash about 1/4 inch thick. Place in a 2-quart baking dish. Add salt and/or pepper to taste. Dot with margarine (this can be left out for a lo-fat dish, if desired). Add water. Microwave for about 10 minutes or until done the way you prefer. Drain and sprinkle with the cheese. Microwave for 30 to 45 seconds or until the cheese melts.
Combine dry ingredients. Add all liquids. Stir in chocolate chips. Spread in a greased 13 x 9-inch pan. Bake 25 minutes at 350°. Cool and slice.
Mix spaghetti sauce and tomatoes in pot adding spices to taste. Cut green pepper; add to sauce. Add mushrooms. Cook on stove until bubbly then reduce to simmer. While sauce is simmering, cook chicken in frypan with only 1 to 2 tablespoons oil. Using a nonstick pan is best. Cook chicken until done, browning on both sides. Add chicken to sauce. Spoon sauce over your favorite pasta. Place chicken on top. Sprinkle with Parmesan cheese.
Mix meat, crumbs, onion, egg, salt, ginger and milk. Shape mixture by tablespoon into balls. Melt shortening in large skillet. Brown and cook meatballs. Remove meatballs and keep warm. Pour fat from skillet. Mix cornstarch and sugar. Stir in reserved pineapple syrup, vinegar and soy sauce until smooth. Pour into skillet and cook over medium heat. Stir constantly until mixture thickens and boils. Boil and stir 1 minute. Add warmed meat, pineapple and green pepper; heat again. Serve with rice. Makes enough for 6 persons.
You will need a candy thermometer, medium saucepan, spoon and buttered jelly roll pan.
Mix all ingredients together until combined well. Bake in a pie shell at 350° until a knife comes out clean.
Mix cornbread batter as usual and add 1 heaping tablespoonful mayonnaise. Makes cornbread very moist.
Boil chicken with bay leaves until tender. Remove chicken and chop into cubes. Place in a large mixing bowl. Add all remaining ingredients except cheese and bread crumbs. Mix well. Put mixture into a 9 x 13 inch baking dish. Sprinkle with cheese and bread crumbs. Bake at 350° for 30 minutes.
Mix sour cream, soup, butter, salt, onion and cheese. Spread on top of potatoes. Place cornflakes and butter on top.
Break up breads. Combine all ingredients except for margarine. Cover and cook on low for 4 hours or on high for 2 hours.
Place chicken drumsticks in ungreased shallow glass dish. Mix remaining ingredients. Pour over chicken. Cover and refrigerate at least 1 hour. Heat oven to 375°. Line broiler pan with aluminum foil. Place chicken on rack in broiler pan. Brush chicken with remaining sauce. Bake for 50 to 60 minutes or until done. Makes 6 servings.
Cream together sugar and 1/3 cup shortening. Add eggs and milk. Dredge raisins and nuts. Sift together flour, baking soda, baking powder and salt. Add rind and juice of 1 orange. Bake at 350°. While still warm, drizzle over top the juice of 1 orange and sugar.
Melt margarine and pour over the other ingredients. Put in pan and bake for 2 hours at 200°, stirring every 20 minutes. Season with celery salt and garlic salt to taste.
Take half of cake and break into pieces and place into a punch bowl. Mix pudding and cake, then add 1 can cherry pie filling, then 1 can crushed pineapple, then 1 (8 ounce) Cool Whip, then half of the coconut. Repeat the steps and then add maraschino cherries on top.
Dissolve the yeast in warm water; add the scalded, cooled milk. Sift 2 1/2 cups flour in bowl; add sugar and salt (if using plain flour). Cut in shortening. Add the yeast mixture; beat vigorously until smooth and bubbly. Add rest of flour, making a firm dough easily handled without sticking. Mold as desired. Let stand in a warm place until double in bulk, which should be about 30 to 40 minutes. Bake in medium oven (400°) for 20 minutes or until brown. Um-Um-m-m-m-m- Good!
Cook broccoli in a small amount of boiling salted water for 10 minutes. Drain and chop. Cook linguine according to package directions; drain. Combine linguine, broccoli, mushrooms, half and half and butter. Simmer 5 minutes. Add cheese. Yield: 6 servings.
Brown meat and onion. Drain off excess fat. Simmer for 20 minutes the soups, sauces and chilies. Place 6 1/2 ounce package tortilla chips in casserole. Pour meat mixture over chips. Cover with grated cheese. Bake at 350° until cheese melts.
Undercook the macaroni. Rinse with hot water to wash away starch. Add melted butter. Stir to mix. Add beaten eggs and cheese.
Grease crock-pot. Combine all the ingredients in large bowl and mix well. Pour into crock-pot. Put slices of cheese on top and sprinkle with paprika. Cook on low heat for 3 hours.
Mix together sugar, shortening and salt. Pour 1 cup boiling water over mixture. Stir and cool. Beat eggs slightly. Dissolve yeast in 1 cup warm water. Add flour. Mix all together and refrigerate (up to one week). Dough will be sticky. Roll out and cut into shape. Let rise 2 hours. Bake at 350° for 30 minutes.
Crush cookies and set aside 1/2 cup crumbs. Press into 9 x 13-inch pan. Pour melted margarine over crushed cookies and refrigerate 1 hour.
Mix eggs, sugar and oil together. Add dry ingredients, then apples and nuts. Pour into a greased and floured 13 x 9 x 2-inch pan. Sprinkle with butterscotch morsels and bake 55 to 60 minutes at 350°. Very tasty for Thanksgiving and Christmas.
Brown beef in skillet and drain off fat. Put all ingredients in crock-pot. Stir thoroughly. Cover and cook on low for 7 to 8 hours. May be cooked on higher temperature if you are home to stir (about 3 hours). Serves 6.
Beat cream cheese in medium-sized bowl until fluffy. Gradually add sweetened condensed milk. Stir in lemon juice and vanilla. Pour into graham cracker crust. Refrigerate at least 3 hours. Before serving, top with pie filling. Garnish each slice with a dollop of whipped topping.
Cream butter, cheese, and gradually add powdered sugar. Beat until mixture is light and fluffy, add vanilla. Mixture makes about 3 cups.
Stir milk and egg yolks into dry ingredients. Blend in melted shortening. Lastly, add 2 beaten egg whites.
Mix flour and shortening. Add salt and sugar. (I use pastry cutter to mix with.) Add enough milk to make soft dough. Roll out between wax paper. Bake according to filling directions. Makes 2 crusts.
Crush Oreo cookies in food processor. Cream margarine, cream cheese and powdered sugar. In large bowl, mix pudding, milk and Cool Whip. Blend the 2 mixtures together; layer cookies and mixture in sand bucket starting with cookies and finishing with cookies.
Preheat oven to 350°. Grease and flour 2 (8-inch) round cake pans. In a large bowl, combine all ingredients, except cream cheese frosting. With mixer at low speed, beat until well mixed, constantly scraping bowl with rubber spatula. At high speed, beat 4 minutes, occasionally scraping bowl. Pour into prepared pans.
Preheat oven to 350°. Allow frozen spinach to thaw. In a colander, squish out as much water from the spinach as possible. Set aside.
Cook peas as directed on package. Drain. Toss with remaining ingredients. Serve with additional grated Parmesan cheese, if desired.
In large bowl mix together water and honey; sprinkle in yeast and let stand 10 minutes. Add remaining ingredients except for flour. With rubber spatula gradually work in flour. Mixture will be thick. Let rise for 30 minutes in warm place. Work with spatula again and let rise until double in bulk, about 75 minutes. Turn onto floured board, cut in half and pat each half into loaf shape. Dough will be very soft. Using 2 (8 1/2 x 4 1/2 x 2 1/2-inch) pans, pour 1 tablespoon oil into each. Drop each loaf into a pan and turn to oil the top. Let rise until 1/2 inch from top of pan. Place in cold oven with shallow pan of water on bottom of oven. Set oven for 350° and bake 45 minutes. Turn out gently as bread will be very soft.
Mix pudding with milk, adding sour cream and half of the Cool Whip. Slice	bananas over vanilla	wafers. Pour pudding mixture over bananas and ice with rest of Cool Whip. Store in refrigerator for 2 hours to set before slicing. The only place I could find French vanilla pudding was at Kroger. It is not the same with a substitute.
Saute onion in 2 tablespoons butter until tender. Combine eggs, milk, Bisquick and 2/3 cup cheese in bowl, mixing well. Add onion, stirring to blend. Pour into greased 5 x 9-inch loaf pan. Mix remaining 2 tablespoons butter, 1/3 cup cheese and poppy seed. Sprinkle topping over batter. Bake at 400° for 20 to 30 minutes or until loaf tests done.
Mix all spices together. Store in airtight jar. Use to spice up dishes without using salt.
Mix all ingredients together and pour in floured pan. Bake at 350° for 20 minutes.
Cook sugar and corn syrup until bubbly; stir often. Remove from heat, stir in peanut butter and cereal. Mix well. Press into a 13 x 9-inch pan. Melt chocolate chips and butterscotch chips together in a pot over medium heat stirring. Spread over cereal mixture and refrigerate one hour. Cut in squares. Makes 24.
Patty hamburger meat. Place in foil. Layer veggies on top. Top with butter and Worcestershire sauce. Seal tightly. Bake over open fire or in a 350° oven for 30 minutes or until done. Over fire, turn after 15 minutes and cook 15 minutes more.
Combine first 4 ingredients; mix well. Add 1/2 of the condensed milk and blend. Pour 1/2 batter into greased and floured 13 x 9-inch pan. Bake at 350° for 20 to 25 minutes. Melt and blend caramels and remaining milk. Spread over baked cake. Sprinkle with pecans. Cover with remaining batter and bake at 350° for 25 to 35 minutes.
Bring sugar, vinegar, water and celery to a boil, stirring occasionally. Boil 1 minute. Cool to room temperature. In a large bowl, toss together cabbage and remaining ingredients. Set aside. Drain cabbage mixture. Stir cooled vinegar mixture into cabbage mixture until well mixed. Pack coleslaw in three one-pint freezer safe containers. Leave 1/2-inch space on top. Cover and freeze. Store in freezer up to 6 months. Thaw coleslaw about 3 hours at room temperature before serving. Makes 3 pints.
Brown onions in butter. Add 46 ounce can chicken broth. bring to boil, add 2 cups Coffee-mate, potatoes, carrots and rice. Simmer 15 minutes. Add 10 ounce package chopped spinach, 1 package asparagus or can asparagus and 1 tablespoon bouillon (instant). Simmer 45 minutes.
Mix melted margarine, 1 cup flour and chopped pecans. Press in bottom of 13 x 9-inch pan. Bake at 350° for 15 minutes. Cool.
Mix sugar, water and vinegar; cook on medium heat. Add salt and beets; simmer for a few minutes, then put in sterile jar. May increase for large canning.
Mix Ranch dressing, lemon juice and dill. Stir until blended well. Add remaining ingredients. Serve.
Layer broccoli on bottom of 13 x 9 x 2-inch baking dish. Place chicken on top. Mix together the next 3 ingredients and pour over broccoli and chicken. Add cheese and top with buttered crumbs. Bake at 350° for 35 to 40 minutes; do not cover. Makes 4 to 6 servings.
Brush fillets lightly with half of mustard. Place cornmeal, salt, red pepper and pepper in a zip-top plastic bag; drop in fillets, one at a time, and shake until completely coated. Brush fillets with remaining mustard; return to bag and shake again. Fry in deep hot oil (350°) 4 to 5 minutes or until catfish fillets float to the top and are golden brown; drain well. Transfer fillets to a serving platter; garnish with parsley and lemon wedges. Serve hot. Yields 6 servings.
Beat the pulp, soda, sugar, shortening and egg thoroughly. Sift together the flour, spices and salt. Add to the creamed mixture and beat well. Stir nuts and raisins into the mixture. Drop by spoonfuls onto greased baking sheet. Bake at 375° until slightly brown (about 15 minutes). Makes about 5 dozen.
Mix first 4 ingredients in an 8 to 9-inch square pan. Sprinkle with cheese, mixing a little in as you go. Turn oven to 350°. Bake 45 minutes to 1 hour.
Marinate roast overnight. Remove 1/2 the sauce and freeze. Cook roast at 325° until done, basting often.
Cook noodles. Grease a 9 x 13-inch pan. Line with noodles. Beat egg with milk; pour over noodles. Mix hamburger, soup and pizza sauce; spread over noodles. Add other spices and toppings; sprinkle with cheese. Bake at 350° for 45 minutes to 1 hour.
Let cream cheese and butter get to room temperature. Grate cheese and mix all ingredients together until well blended. Shape cheese into 1 large or 2 small balls. Roll in crushed nuts and refrigerate until ready to serve.
In saucepan, bring to a boil the last 5 ingredients and pour over the vegetables. Cover tightly and put in refrigerator. This keeps for several days.
To make sour milk, mix 1 cup milk with 2 tablespoons vinegar.
Mix together all ingredients except for the topping. Pour into a casserole dish. Add crumbs and butter on top. Bake in a 350° oven for 30 minutes until brown. Yield: 5 servings.
About 2 1/2 hours before serving, cut celery into 1/4-inch slices. Cut carrots into 1 1/2 x 1/2-inch pieces. Dice onions. Peel and cut turnips into 1/2-inch chunks; thickly slice mushrooms.
Mix together and heat first 3 ingredients. Leave heated in fondue pot. Wrap water chestnuts in bacon and secure with toothpick. Bake on a cookie sheet at 350° for approximately 20 minutes or until bacon is done. Dip bacon pieces in sauce.
Mix cheese and margarine (room temperature); add remaining ingredients. Form into balls and flatten with fork on baking sheet. Bake for 15 minutes at 350.
Preheat oven to 425°. Lightly grease a 13 x 9-inch casserole dish.
Beat eggs slightly. Add sugar and mix well. Add flour and butter and mix well. Add buttermilk and flavoring. Bake at 325° for 1 hour or until set.
Rinse and chop finely the dried beef. Combine 1/4 cup dried beef with cream cheese, sour cream, grated Parmesan cheese and horseradish. Blend thoroughly. Refrigerate mixture for 15 minutes. Form into ball and roll into remaining beef; chill. Serve with crackers.
In medium mixing bowl, beat eggs, sugar, peanut butter, corn syrup and vanilla at medium speed until blended. Pour into pie shell. Bake at 350° until crust is brown and filling is puffy, about 50 to 60 minutes. Cool on wire rack before cutting. Makes 6 to 8 servings.
Combine all ingredients and pour into unbaked pie shell. Bake at 375° for 40 to 50 minutes.
Mix sugar and cocoa; add water, butter, spices and salt. Boil 4 minutes; cool. Sift together the flour, baking powder and soda.	Add to raisin mixture and mix until well blended. Stir in walnuts.	Pour into greased Bundt pan and bake at 350° for 35 minutes. Can be stored in freezer up to 6 months.
Mix everything together. Pour into 2 pie crusts. Bake at 350° until set up; about 40 minutes to 1 hour.
Melt margarine on low heat. Remove from heat; add sugar and coconut. Mix well. Add food coloring.
Combine first 6 ingredients. Pour into glass pan. Add 1 tablespoon of water. Add fish. Turn to coat with marinade. Cover and marinate at room temperature for 30 minutes or in refrigerator for 2 hours, turning steaks occasionally.
Combine chicken and vegetables in a greased shallow 2-quart baking dish. Set aside. Stir flour, salt and pepper into butter. Cook over low heat, stirring constantly until bubbly. Gradually add broth, stirring constantly until thickened. Pour over chicken and vegetables. Top with corn meal pastry or pie crust.
Boil chicken until it falls off bone. Skin and debone it. Preheat oven to 350°. In a saucepan, mix both cans soup and picante. Mix well and add cheese until it is melted. Crunch up handful of chips and set aside. Now crunch 1/2 bag of chips and put in bottom of a 13 x 9-inch pan, then layer 1/2 of chicken on top and then 1/2 of cheese sauce on top. Then repeat with other 1/2 in same order. Sprinkle top with chips and Cheddar cheese. Bake at 350° for 1 hour.