HumbleIntelligence/food-ner-1-Million huggingface dataset:
Tear cake into bite-sized bits into 13 x 9-inch oblong pan. Mix hot water and jello; pour over cake. Then pour pudding over cake (cherry pie filling). Top with Cool Whip. You can multiply this to make as much as you need.
Cream sugar and butter together. Beat eggs, one at a time and add to the mixture. Add vinegar, pecans, raisins and coconut. Pour into an unbaked pie shell. Bake 30 minutes in a 350 degree oven.
Put tomatoes in large, stainless steel or crockery container with salt. Toss well. Let stand 3 hours. Drain, but do not rinse. In large pan, put 1/2 gallon vinegar with 8 cups sugar. Heat to boiling. Add all vegetables. Return just to a boil and simmer 10 minutes only. Fill jars. Seal and process for 10 minutes in hot water bath. Do not boil (instead, bring to a good simmer; turn off heat and allow jars to sit with lids covered, for only 10 minutes).
Stir flour, soda and salt together. Set aside. Cream margarine, peanut butter and sugars until creamy. Beat in eggs, milk and vanilla. Stir in flour mixture, then oatmeal and chocolate chips. Drop by rounded tablespoonfuls on ungreased baking sheets. Bake at 350° for 10 to 15 minutes. Makes about 42 cookies.
Mix ingredients together. Pour into a 1-quart casserole. Sprinkle with cinnamon and dot with butter. Bake 1 hour at 325° until set. Can be served warm or at room temperature. Can be refrigerated.
Cook ground beef or turkey and onion in large nonstick skillet. Stir occasionally while cooking. When meat is lightly browned and onion is soft, drain off fat. Add all remaining ingredients except corn. Cover and simmer over low heat, stirring occasionally, until potatoes are tender, about 30 minutes. Add more water if needed. Add corn; cook long enough to heat through. Makes 6 servings.
Heat cranberry sauce. Add Jell-O and mix. Add other ingredients and mix. Refrigerate.
Preheat oven to 350°. Place fruit in buttered 8 x 8-inch dish. Cut crusts from bread. Cut each slice into 5 strips. Place over fruit. In a bowl, beat egg, flour, sugar and butter. Pour over bread. Bake 35 to 45 minutes until golden brown.
Add salt and spices to water. Add lemon juice and onion. Bring to a boil; add salmon. Lower the heat and poach very gentle, allowing 10 minutes per pound.
Cook macaroni. Brown ground beef. Combine all ingredients except onions. Cover and bake at 350° for 30 minutes. Uncover and put onions on and continue to bake for 5 minutes longer.
Measure first four ingredients into sifter. Set aside. Rinse raisins with boiling water to plump them. Drain. Set aside with walnuts.
Cream together butter and cream cheese. Add salt and flour. Mix with hands, refrigerate overnight.
Mix and roll out and cut with a small biscuit cutter. Put a date into each and fold over. Bake at 375° for 15 to 20 minutes.
Boil the first 5 ingredients in 2 cups water for 10 minutes, stirring. Remove from heat and add Crisco oil. Let cool well. Add the remaining ingredients. Mix well. Bake in greased tube pan at 350° for 1 hour.
Brown sausage and drain. Spread rolls over pizza pan, sealing seams. Layer sausage, potatoes and cheese. Combine eggs, milk and pepper. Pour over pan. Sprinkle with cheese. Bake at 375° for 25 to 30 minutes or until set.
To 1-quart boiling water, add all other ingredients. Stir until well mixed. Pour into jars and color with poster paint or vegetable coloring. Use on wet shelf paper.
In a large bowl mix the flour, yeast, salt and herbs. Add the olive oil and water and mix until a dough is formed. On a floured surface knead the dough until smooth and elastic, about 5 minutes. Place the dough in an oiled bowl, cover with a towel and set in a warm place to rise. When the dough has doubled in size, about 30 minutes, punch it down and divide it into 16 pieces. Roll each piece into a 12-inch "snake."
Cook spinach and drain well. Combine spinach, sour cream and onion soup. Put in a greased casserole. Sprinkle with Pepperidge Farm crumbs (mashed until fine) with Parmesan cheese. Cook in a 350° oven for 25 to 30 minutes.
Preheat oven to 400°. Combine soup mix with breadcrumbs. Dip chicken in soup mixture, coating well. Place in lightly greased large shallow baking pan; drizzle with butter. Bake, turning once, for 10 minutes, or until tender. Makes about 2 dozen nuggets.
Pour hot water on yeast cakes; let cool. Add 2 cups flour; let rise 20 minutes. Add eggs and the 4 cups flour (add 1 cup bran, if desired). Mix well. Can be refrigerated. Take out after 1 1/2 hours. Bake at 400° for 10 to 15 minutes.
Place marshmallows and orange jello in bowl and pour boiling water over. Stir until dissolved. Mix cream cheese and salad dressing until smooth. Add pineapple. Then mix with the marshmallow mixture. Whip the cup of cream and fold into mixture. Pour into 9 x 13 glass dish and chill. When set, top with 6 ounce red jello, prepared as directed on box. Chill until set. Cut into squares and serve.
Prepare Mock Hollandaise Sauce. Set aside. Bring 6 cups water to a boil in a large saucepan over high heat. Reduce heat to low. Carefully break 1 egg into small dish and slide egg into water. Repeat with remaining eggs. Simmer, uncovered, about 5 minutes or until yolks are just set.
In a large bowl mix cake batter, butter and 2 eggs. Spoon into ungreased 9 x 13-inch cake pan. Spread evenly. In separate bowl mix cream cheese, sugar and 2 eggs until fluffy. Pour mixture over first layer. Bake at 325° for 40 to 45 minutes. The cake will look somewhat like custard. Do not bake until firm. Cake should be soft in the middle. Yields 20 bars, each bar contains 192 calories (45% from fat).
Heat oven to 350°. Grease cookie sheets. Combine butter, sugars, egg and vanilla; beat until well blended. Combine flour, cinnamon, baking soda and salt. Add to butter mixture; mix well. Stir in oats and raisins. Drop by tablespoonfuls onto greased cookie sheets. Bake in upper third of oven for 12 to 15 minutes. Remove from cookie sheets; cool on wire racks. Makes 3 dozen.
Mix sugar, oil, flour, applesauce and spices, then add raisins, nuts and gumdrops. Mix well. Bake 2 1/2 hours in a greased and floured tube pan at 275°. Place a pan of water under cake and steam will make it moist. Test for doneness.
Cream butter and sugar. Add eggs, bananas and nuts. Put in greased loaf pan. Bake at 350° for 1 hour.
Over low heat, melt butterscotch chips. After melted, remove from heat and add noodles and peanuts. Stir all together. Then using teaspoon, scoop onto wax paper. Cool before eating.
In bowl, combine bananas, oats and milk; set aside. In large bowl, cream sugar and margarine until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine all ingredients, adding alternately with banana mixture. Spoon into 2 greased loaf pans. Bake 1 hour at 350°. Contains 18 slices per loaf, 180 calories a slice.
Dissolve Jell-O, Kool-Aid and sugar in boiling water. Add cold water. Pour into frozen pop molds, small paper cups or ice cube trays. Insert wooden stick or spoons into paper cups or cube trays. Freeze until firm.
Cook onion and hamburger; add salt and pepper, bell pepper and seasoning mix, tomatoes (chopped a little), tomato sauce and chili beans. Let simmer for 30 minutes. Pour into 2-quart casserole. Sprinkle cheese on top with corn chips. Bake 20 minutes.
Mix yeast, sugar and water. In another bowl, put 2 cups flour, salt and oil; mix well. Add yeast mixture; mix. Add 2 additional cups flour. Add more warm water if needed to make a stiff dough. Let rise until double. Split dough in half. Roll out to pan size on floured board. Add toppings and sauce; bake at 425° until done.
Put sugar, corn syrup and water in heavy pot and let come to a boil. (Use medium heat throughout.) Add peanuts when mixture starts to boil. Cook until peanuts start popping and smell parched and sugar is medium brown in color, about 20 minutes. Remove from heat immediately and add baking soda. Stir quickly. Do not beat. Pour on a large buttered cookie sheet. Let cool and break in small pieces.
Beat cream cheese and butter at medium speed of an electric mixer 2 minutes or until creamy. Gradually add flour beating at low speed just until well blended. Spoon dough into ungreased miniature 1 2/4 inch muffin pans, filling full. Bake at 400 degree for 15 to 17 minutes or until golden brown. Serve hot. Yields 1 1/2 dozen
Mix first five ingredients and pour into 9 x 13-inch pan. Cut soft butter into cake mix. Add nuts and crumble on top of pumpkin mixture. Bake at 350° for 50 to 60 minutes.
Mix butter, shortening, sugar and eggs together. Mix at least 20 minutes until sugar is dissolved. Blend in flour and baking powder. Slightly warm milk and vanilla. Pour in and mix well. Bake in greased tube pan at 325° for 1 1/2 hours. Sprinkle with powdered sugar.
Grease and flour 8 x 14-inch pan. Spread coconut and pecans on bottom. Mix cake according to package directions. Pour this mixture over pecans and coconut. Melt butter; add softened cream cheese and powdered sugar. Mix well. Spread over cake. Bake at 350° for 45 to 50 minutes or until done.
Cook macaroni and drain. Chop tomato and boil eggs. Mix everything with mayonnaise.
Cream shortening and sugar. Sift flour with baking powder and salt. Add to creamed mixture alternately with milk. Add flavoring and mix well. Fold in well beaten egg whites. Bake in layers at 375° for 25 minutes, in nonstick pans, or well-greased, floured pans.
Fry bacon slowly in large, heavy skillet. Remove when cooked, crumble and set aside. Heat skillet until almost smoking, brown the beef cubes a few at a time on all sides. Place beef and crumbled bacon in casserole and keep warm. When all the beef has been browned, add the chopped vegetables to the skillet, reduce heat and cook until wilted. Stir in 2 tablespoons flour, cook for a minute or two, add the wine, broth and seasonings; bring to boil, stirring to smooth out sauce. Pour over beef, cover closely and simmer in a 325° oven about two hours or until meat is tender. Make certain it does not boil. Remove casserole from oven and cool. (This is best made the day before baking the pie to facilitate removal of excess fat.)
Place all ingredients in a blender. Cover and blend on high for 15 seconds. Stir until well mixed. Blend for an additional 15 seconds. Yields 1 1/4 cups.
Peel and cube potatoes. Boil in lightly salted water just until tender. Do not overcook. Turn off stove. Drain potatoes and immediately return them to the hot pot. Set on hot stove eye that is turned off. Pour in amount of canned milk needed for beating. Do not disturb potatoes. Add 1 large spoonful of mayonnaise and the butter to the undisturbed potatoes. Let set until milk becomes lukewarm (this is important). When milk is warm, mash potatoes slightly; add salt and pepper to taste. Beat with an electric mixer until smooth.
Combine tuna, condensed soup, peas, celery, onion, milk and Worcestershire sauce in a bowl, mixing thoroughly. Spoon half of tuna into a 1-quart casserole dish. Sprinkle with half of crushed potato chips. Spoon remaining tuna mixture into casserole. Sprinkle with remaining potato chips. Cook, uncovered, in microwave oven for 10 minutes at High, or until thoroughly heated. Rotate casserole one-quarter turn once. Makes about 6 servings.
Rinse raisins in hot water; drain. Chop raisins with food chopper or knife. Blend in peanut butter and honey. Form into 1-inch balls. Roll in nuts.
Shred lettuce onto bottom of 9 x 13-inch dish. Sprinkle with onions, celery and water chestnuts. Break peas apart and sprinkle over all and add shredded cheese. Combine sugar, cheese, salt and garlic powder, mixing well.
In a large skillet, saute onion in oil and 2 tablespoons butter until tender. Stir in broth and clam juice; bring to a boil. Add the scallops, shrimp, crab and 1/8 teaspoon pepper; return to a boil. Reduce heat and simmer, uncovered for 4 to 5 minutes or until shrimp turn pink and scallops are firm and opaque, stirring gently. Drain, reserving cooking liquid; and set seafood mixture aside.
Sprinkle veal on both sides with lemon juice, then salt and pepper. Dust lightly with flour. Heat butter in large skillet and saute cutlets over moderately high heat for 4 minutes on each side, until lightly browned. Remove to a warm platter. On each cutlet, place 4 spears of asparagus and one crab leg. Top with Hollandaise sauce. Serve immediately.
Blend sugar and flour. Add oleo, then add eggs, pineapple and coconut. Mix well. Pour into 2 unbaked pie shells. Bake at 325° about 1 hour. Freezes well.
Peel and slice 6 large apples. Arrange in 6 x 10-inch greased baking dish. Mix together first 5 ingredients and spread over sliced apples. Pour Crisco oil over all. Sprinkle with cinnamon and nutmeg. Bake for 30 to 40 minutes in 325° oven.
Beat margarine at medium speed with an electric mixer. Gradually add sugars, beating well. Add egg substitute and vanilla; mix well. Combine flour, baking soda, salt and oats. Gradually add to margarine mixture, mixing well. Stir in raisins.
Combine bacon, broccoli, onion, raisins and rice. Mix well. Combine mayonnaise, sugar and vinegar in a small jar. Mix well and pour over broccoli mixture immediately before serving. Serves 6 to 8.
Combine all ingredients in skillet. Place approximately a 2 pound chicken in skillet, cover and let simmer 45 minutes.
Roll chicken and cheese up in a crescent roll. Place in a cake pan. Heat soup and milk until smooth. Pour around crescents and cook in oven until crescents are brown. Sprinkle with cheese when done.
Combine honey, vinegar, spices and cinnamon. Boil 10 to 12 minutes. Strain. Return cinnamon to spiced syrup. Drain 1/2 of the syrup from the peaches. Add peaches to spiced syrup and bring to a boil. Remove from heat and add wine. Store in covered glass dish in refrigerator. Leave about a day before using. More peaches may be added without reheating the syrup.
Line an 8 x 8 x 2-inch pan with plastic wrap. Place corn syrup and milk in a 2-quart saucepan set on a medium-low heat burner. Add chocolate, stirring constantly, until chocolate is melted, then remove from heat. Stir in the vanilla and the sugar with a wooden spoon until the mixture is smooth. Spread the mixture in the pan previously prepared. Using a teaspoon, drop the peanut butter onto the fudge. To marbleize, use a knife to swirl the peanut butter through the fudge. Chill 2 hours or until firm. Invert onto cutting board and remove the plastic wrap. Makes approximately 25 (1 1/2-inch) squares.
In medium bowl, combine chicken with soup mix, 1 tablespoon oil, 1 tablespoon soy sauce, garlic and 1 teaspoon cornstarch. Marinate 20 minutes.
Mix dry Jell-O into cottage cheese. Add drained fruit, nuts and Cool Whip. Mix well and chill.
Wash and peel asparagus; cut diagonally into 1-inch pieces. Heat oil in a heavy saute pan. When very hot, add the asparagus and stir-fry for 2 minutes, stirring constantly with a large spoon. Add the seasoned salt, salt and pepper, stirring another 30 seconds. Pour in chicken broth and soy sauce. Cover; cook 1 minute longer. Remove from heat. Add the chicken and mix. Transfer to a serving platter. Cover; refrigerate until serving time. Just before serving, add the vinegar and toss until well blended.
Mix or sift together the first 5 ingredients. Add remaining ingredients. Beat well; bake at 350° for 30 to 35 minutes in well-greased and floured 9-inch pan. Frost when cool with favorite frosting.
In a large mixing bowl, combine all dry ingredients (flour, sugar, baking powder, salt and nutmeg). Combine and add to dry ingredients the beaten eggs, eggnog and vegetable oil; stir fast until combined. Stir in the pecans and apricots. Divide batter into 2 greased 8 x 4 x 2-inch bread pans. Bake in a 350° oven for 55 to 60 minutes, or until toothpick inserted near center comes out clean. Cool in pans for 15 minutes before removing breads to cooling rack.
Mix sugar, flour, eggs, salt, milk and oleo in order and cook on top of stove in large heavy pot until thickened. Remove from heat and stir in vanilla. Beat the 3 egg whites and add 1 teaspoon cream of tartar and dash of salt until thick and forms peak. Add 3 tablespoons sugar, one tablespoon at a time. Spread on top of pudding and bake 10 to 12 minutes at 450°. This makes a large pudding.
Combine all ingredients and mix well. Chill. Makes 3/4 cup of sauce.
Pour boiling water over rhubarb to soften. Drain after 5 minutes. Mix sugar, egg and flour. Pour over rhubarb in lower crust. Put crisscross crust on top of pie. Bake at 350° for 35 to 45 minutes.
Preheat oven to 350°. Grease and flour 12-cup Bundt pan or 10-inch tube pan and set aside. Beat butter and sugar in large bowl with electric mixer until light and fluffy. Add poppy seed filling and beat until blended. Beat in egg yolks, 1 at a time, beating well after each addition. Add vanilla and sour cream and beat just until blended. Stir flour, baking soda and salt until mixed, add to poppy mixture gradually, beating well after each addition. Beat egg whites in separate bowl with electric mixer until stiff peaks form. Fold beaten egg whites into batter. Spread batter evenly into prepared pan. Bake 50 to 60 minutes or until cake tester inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan and cool completely on rack. Dust with confectioners sugar just before serving. Yields 14 to 16 servings.
Brown ground sausage. Slice and boil the squash and onion. Combine with 1/2 cup milk into a casserole dish. Top with grated cheese. Bake in a 350° oven until cheese is melted.
Cook carrots only until still a little crisp, not soft. Cook remaining ingredients and pour over carrots.
Brown beef and onion in hot shortening in saucepan. Add mushrooms and green pepper. Stir in the flour, salt and pepper. Combine remaining ingredients, except sour cream, and mix well to meat mixture. Simmer for 1 to 1 1/2 hours until meat is tender. Stir constantly, adding sour cream and heat 2 to 3 minutes. Serve over cooked spirelli, shell noodles or rice.
In a small bowl, dissolve 1 tablespoon sugar in the warm water, then add yeast. In a large bowl, combine the remaining 1 tablespoon sugar, flour, baking powder, baking soda and salt. Using a pastry blender or two knives, cut butter into dry ingredients until mixture resembles coarse cornmeal. Add buttermilk and yeast mixture to dry ingredients and stir until a soft dough forms. Turn onto a lightly floured surface and knead 4 minutes or until dough becomes smooth and elastic. Place in a large bowl; spray with cooking spray, turning once to coat top of dough.
Mix all ingredients together. Pour into pie shell. Bake at 350° for 30 to 40 minutes.
Combine ground beef, onion, bread crumbs, egg, milk, salt, pepper and ginger in a large bowl. Shape into 1-inch meatballs. Heat oil and butter over medium heat in skillet. Add meatballs and brown on all sides. Add broth. Cover and simmer 5 to 10 minutes. Prepare Sesame-Sour Cream Sauce. Place hot meatballs in serving bowl; top with sauce. Sprinkle with toasted sesame seed. Garnish as desired.
Dissolve jello in hot water. Combine all fruit and marshmallows; add to jello. Chill until thickened; spread on sour cream. Sprinkle with grated cheese.
Put sugar, salt, milk, margarine and peanut butter in medium saucepan and bring to a rolling boil. Reduce heat to low and cook 3 minutes, stirring often. Remove from heat. Stir in oatmeal and almond extract. Stir until slightly cool. Drop by teaspoonfuls on waxed paper and chill until cool. Makes 2 dozen.
Drain pineapple, reserving juice. Add egg to milk. Mix flour and sugar and shake with pineapple juice. Add to milk and cook over medium heat until thickened. Set aside to cool. Drain fruit cocktail and mix with pineapple tidbits and marshmallows in a large bowl. Add cooled mixture. Fold in whipped cream and set in refrigerator overnight.
Mix first 4 ingredients. Pour mix into graham cracker crust. Bake at 350° for 40 minutes or until center is almost set. Cool; refrigerate at least 3 hours. Spread with 1 can cherry pie filling. Makes 8 servings.
In large bowl, mix onion, garlic, mushrooms, ground beef, bread crumbs and basil until combined well. Sprinkle salt and pepper on this. Shape into 12 meatballs.
Brown ground beef and drain. Add diced tomatoes, soup, beans, celery, onions and parsley. Mix together. Add chili seasoning. Cook at least 30 minutes.
Beat egg whites stiff and fold in all other ingredients. Bake in square 8	or 9-inch pan at 350° for 30 to 40 minutes.
Combine beef, onion, bread, 1/2 cup of the water, 1/2 teaspoon salt, pepper and nutmeg in large bowl; mix well. Shape into 4 patties. Cook patties in hot oil in large skillet until browned. Stir in gravy and 1/4 cup of water. Reduce heat; cover and simmer for 15 minutes or until cooked through.
Drain pineapple well and reserve the juice. Combine juice, boiling water and gelatin. Chill slightly. Combine in pineapple, sour cream and cranberry sauce. Chill for 2 to 3 hours.
Combine water, sugar and salt in medium saucepan. Bring to a full boil. Stir in rice. Cover; remove from heat. Let stand 5 minutes. Add chips and coconut to hot rice and stir until chips are melted. Cover and chill. Fold whipped topping into rice mixture. Pour into waxed paper-lined 8-inch square pan or 9 x 5-inch loaf pan. Cover and chill until firm, about 1 hour. Remove paper and cut into squares.
Brown beef, onion and celery. Add remaining ingredients, except noodles. Bake, covered, for 1 hour. Sprinkle with noodles and bake 30 minutes longer. Bake at 350°.
Shred crab meat. Discard any shell. Cut peeled eggs in half lengthwise. Remove yolks and mash or put through ricer. Add rest of ingredients to taste, except paprika, and mix well. Stuff each egg half with mixture and sprinkle with paprika. Cover and refrigerate until chilled before serving. Can substitute shredded shrimp.
Cream the sugar with cream cheese. Stir in mayonnaise. Fold in cranberry sauce, pineapple, nuts and whipped cream. Pour into a 9 x 5 x 3-inch loaf pan and freeze. Cut in slices, then squares to serve.
Place chicken in a large baking pan. Peel and cut potatoes in quarters lengthwise. Cut quarters in half again. Place potatoes in between chicken. Sprinkle herbs over all. Slice onion and place on top of potatoes and chicken. Drizzle the oil on top. Bake for 1 hour at 375°, turning chicken and potatoes after first 1/2 hour.
In a Dutch oven, combine the water and boillion. Add the cream cheese; cook and stir until cheese is melted. Stir in remaining ingredients. Simmer, uncovered for 18-20 minutes or until vegetables are tender.
Preheat oven to 350°. Sift together first 6 ingredients. Combine pumpkin, sugar, milk and eggs in bowl. Add dry ingredients and butter. Mix only until flour is moistened. Stir in nuts.
Preheat oven to 350°. Rinse broccoli to thaw. Drain well. Mix together all ingredients. Bake for 45 minutes in a greased preheated cast-iron skillet.
Beat eggs until foamy. Add oil, zucchini, sugar and vanilla. Mix well. Combine flour, salt, baking soda, cinnamon, baking powder and pecans. Add to mixture. Mix well. Bake at 325° for 1 hour in 2 greased loaf pans.
Combine cake mix, Cool Whip and egg and stir well. Drop by teaspoon into powdered sugar; roll to coat. Place 1 to 1 1/2 inches apart on greased cookie sheet. Bake at 350° for 10 to 15 minutes or until light brown. Makes several dozen.
Mix cream cheese and flavoring of your choice. At this point, you can add a few drops of food coloring if you plan to use one color for the whole batch. Gradually add 2 to 2 1/2 cups powdered sugar. Knead until no longer sticky. Shape into 3/4-inch balls. Roll in sugar. Flatten balls with a fork. Let dry at room temperature. Store loosely covered, in the refrigerator. Makes 6 to 7 dozen.
Mix all together until well beaten. Pour into oiled pan. Bake at 350° until done.
Combine ingredients and add mayonnaise and sour cream. Mix thoroughly and chill. Serves 10 to 12.
Mix Dream Whip by instructions on package; set aside. Cream sugar, cream cheese and vanilla. Combine with Dream Whip. Mix melted margarine with cracker crumbs. Alternate layers, starting with crumbs, then pie filling, then cheese mixture.
Blend all together. Roll into 25 balls. Roll in sugar. Press with fork to flatten. Bake on an ungreased cookie sheet at 350° for 10 minutes.