HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease 9 x 3 x 12-inch pan with butter. Dissolve lime Jell-O in 1 cup hot water. Add 1/2 cup cold water. Pour in pan and let set. Bring milk to boil. Add sugar and mix until dissolved. In another dish, dissolve plain gelatin in 1/2 cup cold water. Add milk and sugar mixture, sour cream and vanilla. Beat until blended. Cool. Pour 1 1/2 cups into lime Jell-O. Alternate Jell-O and cream cheese mixture in layers.
Combine all ingredients in bowl, saving 1 1/2 cups stuffing. Pour in baking dish and top with stuffing. Bake for 35 to 45 minutes at 350°.
Blend cream cheese, honey and vanilla together in mixer. Pour whipping cream into separate bowl and beat until stiff. Slowly blend whipped cream into cream cheese mixture. The cream cheese mix can be used without whipping cream.
Brown ground beef and drain. Add barbecue sauce, onion and brown sugar. Press each biscuit into ungreased muffin cup. Spoon meat mixture into cups and sprinkle with cheese. Bake at 400° for 10 to 12 minutes.
Peel potatoes and boil in a large pan until done. Drain potatoes well. Add sour cream, butter, salt, pepper and onions. Mix with electric mixer until you can't stand it any longer and you must stick your finger in and taste. Add cheese and mix until blended. Serve with your favorite gravy. Mashed potatoes were not meant to be eaten without gravy.
Mix jello into boiling water. Put 5 or 6 ice cubes into mixture. When it begins to thicken, remove remaining ice cubes. Mix Cool Whip into this mixture. Mix well and pour into graham cracker crust and refrigerate.
Mix all together. Bake in Bundt or stem pan at 375° for 45 to 55 minutes.
Sift dry ingredients into bowl. Add Crisco, buttermilk and vanilla. Beat 2 minutes with mixer. Add eggs; beat 2 more minutes. Pour into prepared pans. Bake 35 to 40 minutes at 350°. Frost with chocolate frosting.
Cook beans with a dash of salt in boiling water, cook 2 minutes. Add snow peas and cook for 30 seconds more. Drain and rinse under cool water. Add vinegar, oil and pepper. Toss and mix well with red onion slices. Cool. Can be made ahead 24 hours.
Trim the meat and cut into chunks. Peel and slice potatoes and onions. Cut cabbage into strips. In a large pot, layer meat and vegetables. Add all seasonings. Add broth to barely cover meat and vegetables. Bring to a boil. Cover. Cook over medium-low heat for about 1 hour until the meat is tender and potatoes are cooked. Add more seasonings, if desired. Sprinkle with parsley. Serve steaming hot.
Melt butter; beat together with the sugars, vanilla, peanut butter and eggs. In a separate bowl, combine the flour, oats and baking soda. Stir mixture into butter mixture. Drop by teaspoons onto ungreased cookie sheet. Bake at 350° for 15 to 18 minutes. Remove to a rack to cool.
Mix beef, beans and taco seasoning. Warm on stove. Roll mix in tortillas. Top with cheese. Bake 10 to 15 minutes at 350°.
Mix together vanilla wafers and 1 stick margarine. Press in 13 x 9 x 2-inch pan. Cream together sugar, 1 1/2 sticks margarine and cream cheese. Spread over vanilla wafer crust. Slice bananas on top of cream cheese mixture and cover with drained pineapple. Top with Cool Whip. Place nuts and cherries on top. Refrigerate.
Mix well and pour into ice cream bucket; place in ice cream freezer. Layer ice and rock salt around bucket and freeze. This tastes like a Wendy's Frosty.
Place yeast in 2 1/2 lukewarm cups water; set aside. Mix 4 cups flour, salt, baking powder and sugar together. Put in melted shortening and yeast water. Mix well. Take the 2 cups of flour and mix it into the dough mixture. Put about 2 handfuls of flour on countertop. Put dough on floured countertop. Grease fingers and knead dough. Put dough in greased bowl, cover and let rise. After it has doubled, punch it down. Make into rolls or bread, putting it into greased muffin tins or bread pans. Let it rise. Bake 15 minutes at 350°.
Peel carrots, slice and cook in water; drain well. Set aside. Heat soup, vinegar, Worcestershire sauce and sugar. When sugar is dissolved, add oil. Layer vegetables. Pour sauce over and let stand for a few hours in refrigerator. Keep adding vegetables as you use them.
Cream sugars and butter. Add remaining ingredients; mix well. Roll into small balls; press with glass dipped in sugar. Sprinkle sugar generously on top. Bake at 350° for 10 to 12 minutes.
Beat eggs and sugar until light. Add the rest of the ingredients. Pour into unbaked pie shell and bake for 40 minutes at 350°. Do not overbake. Remove from oven when center of pie shakes a little. It will thicken as it cools.
Cream butter and sugar; add eggs one at a time. Add orange juice and vanilla, then flour. Pour in pan and bake in 350° oven for 1 hour 15 minutes. While cake is hot, make holes in top of cake and pour a mixture of 1/2 cup sugar and 3/4 cup orange juice over the top.
Mix flour, sugar and eggs. Heat milk and butter until milk is very hot (do not boil). Add egg mixture and vanilla. Pour into unbaked pie shell. Bake for 25 minutes at 375°.
Blend Spam, onion and peppers in food processor until smooth. Stir in mayonnaise. Cover and chill for 1 hour. Serve with chips or crackers.
Mix onion soup, mushroom soup and wine together. Add meat; mix well. Cook for 3 hours at 325°. Serve over rice or noodles.
Scrub the 4 potatoes, dry and coat with oil or fat. Wrap in foil. Bake at 350° for 1 hour and 30 minutes. Halve lengthwise. Scoop out insides; salt and pepper shells. Mash boiled potatoes with pulp of baked potatoes. Beat sour cream and butter with potatoes until fluffy; season. Stir in onions and parsley; stuff shells. Sprinkle with cheese. Return to oven until hot.
Put chicken in Dutch oven; cover with water. Add salt, pepper, halved celery, halved carrots, onion and garlic. Bring to a boil. Cover and reduce heat; simmer 1 1/2 hours. Remove and discard celery and carrots. Remove chicken; bone, skin and cut in bite size pieces. Return meat to stock. Add carrot coins and simmer for 30 minutes. Add noodles and simmer 10 to 15 minutes.
Mix all ingredients in order listed until well blended. Pour into greased 9 x 5-inch bread pan. Bake 1 hour at 350° or until done. Makes 1 loaf.
Shape each loaf of bread dough into a ball; cover and let rise until nearly double. Punch down, cover and let rest 10 minutes.
Cook potatoes in salted water until tender. Drain off water and mix all ingredients except mayonnaise. Let stand for about 5 minutes for ingredients to blend. Add just enough mayonnaise to bind ingredients together. Let stand for 2 hours before refrigerating.
Place chicken in deep kettle. Add water, sherry, salt, curry powder, onion and celery. Cover and bring to a boil. Reduce heat and simmer for 1 hour. Remove from heat, strain broth (reserve). Cool chicken, debone and cut into bite-sized pieces. Wash mushrooms, pat dry. Slice and saute mushrooms in butter until brown.
Preheat oven to 400°. Then place the flour, sugar, salt and baking powder in medium size bowl and blend thoroughly. Next, pour the milk, vegetable oil and eggs or egg substitute into 2-cup measure and blend thoroughly. Now pour liquid ingredients into the dry and do not blend thoroughly. With a wire whisk or fork, blend for 20 seconds and stop. Last, fill greased muffin cups 2/3 full and bake for 15 to 20 minutes or until muffins are lightly browned. (Can add blueberries, 1 cup.)
Combine all ingredients. Shape in loaf pan or 8 x 8-inch pan and bake at 350° for 1 hour. Serves 8.
Beat well margarine, 1 1/2 cups sugar, 1 1/2 teaspoons cinnamon, salt, vanilla and egg. Add alternately and beat well, flour, soda and buttermilk. Fold in rhubarb. Spread in 9 x 12-inch well-greased pan. Top with 1/2 cup sugar and 1/2 teaspoon cinnamon. Mix together and sprinkle on cake. Bake at 350° for 30 minutes or until done.
Set oven at 350°. Generously grease and lightly flour pans. Mix all ingredients in a large bowl. Blend at low speed for 4 minutes. Pour into prepared cake pans and bake for 30 to 35 minutes.
Line 9 x 13-inch pan with bread. Cover with bacon and shredded cheese. Beat milk, eggs, salt and pepper together. Add onion and green pepper and fold in mushrooms. Pour over bread, bacon and cheese. Cover and refrigerate overnight.
Place chops in electric skillet with a little water; add brown sugar, ketchup and lemon juice. Let juice cook off, then brown both sides.
Boil salt meat until tender in 3 quarts of water. Boil fish; remove bones and add to stock. Add crabs or conch. Put spinach, okra (from which stems and tips have been removed), onion and garlic through grinder. Add to stock and boil rapidly about 30 minutes. The addition of vinegar prevents the appearance of slime. Do not skim while boiling. Serve hot with fungi.
Cream the oleo and peanut butter. Add sugars. Add egg and vanilla. Sift the flour, baking soda and salt. Blend dry ingredients into the creamed mixture. Roll dough into 1-inch balls. Roll in granulated sugar. Bake on ungreased cookie sheets at 375° for 8 minutes. Remove from oven and place a chocolate kiss on top, pressing down slightly. Return to oven and bake 2 to 5 minutes, until kiss is melted slightly.
Mix flour, baking soda, salt and cinnamon together. Then take 1/2 cup of flour mixture and roll fruit and nuts into flour mixture. Cream butter, sugar and eggs. Add flour mixture, dates, nuts and fruit; mix well.
Cook beef and drain off fat. Stir in all ingredients. Cover and simmer for 20 minutes. Let stand 5 minutes and serve.
Combine flour, sugar, oil, egg yolks, drained pineapple, water or juice and cinnamon. Mix well. Beat egg whites until stiff. Add nuts and raisins. Fold into batter. Pour into greased tube pan. Bake at 325° for 1 hour or until done.
Cream butter, sugar and beaten egg. Add all other ingredients. Put in two bread tins or in 5 mini loaf pans (6 x 3 1/4 x 2-inch). Grease pans and bake in moderate oven at 350° for 1 hour.
Slice bread in half lengthwise and place on cookie sheet. Melt butter. Add Cheddar cheese, Parmesan cheese and paprika. Stir only enough to blend. Don't let the cheese melt. Cover the cut surfaces of the bread with the Mozzarella slices, then spread on the butter/cheese mixture. Sprinkle with garlic salt. Heat in 350° oven for about 15 minutes.
Mix the meat, milk, egg and bread crumbs together and refrigerate. Bake at 325° and baste with the following mixture.
Combine butter and chocolate in a double boiler; heat, stirring until melted. Remove and cool well. Add egg; stir vigorously. Stir in sugar, vanilla and lemon juice. Beat until smooth. Add the chopped nuts. Mix well. Goes well on cakes or brownies. Preparation time: 0:30.
Spray pan with Pam spray. Then layer of chicken and layer of sliced eggs. Heat chicken broth and celery soup. Pour over chicken. Melt butter and add flour and milk. Pour over chicken; will have lumps. Bake at 425° for 30 or 40 minutes until brown.
Combine last 4 ingredients and allow to stand 10 minutes. Fold in macaroni, eggs, chopped onions, sliced radishes and chopped green peppers. Mix well. Chill 1 hour or longer and serve.
In 9 x 13-inch dish or trifle bowl, break lettuce into bite size pieces. Put grated carrots on top. Pour drained peas next, then onion slices. In a small bowl, combine mayonnaise and sugar and spread on top of onions. Sprinkle cheese on, then add bacon pieces. Cover and refrigerate overnight or at least 6 hours.
Melt chocolate. Remove from stove. Add sugar, corn syrup and cream. Mix well. Put back on stove. Stir while cooking. Drop chocolate into a cup of cold water until chocolate forms ball. Remove from stove. Add butter and vanilla, using an electric mixer. Beat until thick. Pour into greased pan. Let cool.
Tie cloves, allspice and cinnamon sticks in a gauze bag. Combine all the ingredients. Bring to a boil, then simmer for at least an hour. Remove bag of spices and serve hot. Will keep in refrigerator for a week or two.
Alternate with 1/2 pint sour cream. Bake at 325 degrees for 1 hour and 20 minutes.
Microwave pepperoni for 30 seconds. Drain and blot on paper towels. In a small bowl, mix together cream cheese, oregano, parsley and basil. Spread mixture in the bottom of a 9 inch pie plate. Sprinkle 1/2 cup of mozzarella cheese and 1/2 cup of parmesan cheese on top of the cream cheese mixture. Spread the pizza sauce over all. Sprinkle with remaining cheese. Top with green pepper, pepperoni and olive slices. Cover and microwave for 5 minutes.
Cook potatoes with skins on until tender. Cut bacon into small pieces; fry until crisp and drain off grease. Use 3/4 cup bacon fat. Add vinegar, sugar and water; bring to a boil. Peel potatoes and slice thin. Put in greased bowl. Add bacon, onion and seasonings. Pour hot liquid over potatoes; toss until mixed. Refrigerate overnight. Bake 35 to 45 minutes. Sprinkle with parsley and serve warm.
Cook and stir chicken in hot oil in large skillet until lightly browned. Stir broth, orange juice, soy sauce, cornstarch, sugar, ginger and garlic powder in medium bowl. Add to skillet and bring to boil. Stir in vegetables and rice. Return to boil. Cover, reduce heat and simmer for 5 minutes. Remove from heat and stir. Cover and let stand for 5 minutes. Fluff with fork.
Mix mayonnaise and sour cream. Crumble bacon and mix with ingredients. Dice tomatoes and add to mixture. Let sit in refrigerator overnight. Serve on toast cut in mini triangles.
In a large heavy pot, put in bone and cover with water. Add 2 onions and garlic. Bring to a low boil and cook for 30 minutes. Now add pepper, herb seasoning, chorizos and garbanzo beans. Simmer for 45 minutes. Add potatoes and the last onions. Taste, add more garlic if needed. Simmer for 1 hour. Serve with warm Cuban bread.
Trim fat and tenderize meat. Cut steak into portions. Salt, pepper and flour each piece. Fry in skillet with 2 tablespoons Crisco until golden brown. Set aside each piece on plate. In a casserole dish, add tomatoes, 1 cup water, steaks, onions, green peppers and carrots. Bake 1 1/2 hours at 350°.
Make a nest with the flour in a large round bowl. Add milk, eggs and salt to center of flour nest.	Mix mixture, adding flour as you go, with hands or large spoon until blended together. Break bread slices into 1-inch pieces and drop them one at a time into blended mixture until a ball can be made from it. Do not overwork mixture. Make balls about size of a baseball. Drop balls into boiling water in a 4-quart or larger pan. Boil for 1/2 hour. Water must continue to boil. Keep a lid on pan.
Brown hamburg and drain. Peel onion and potatoes. In a casserole, layer as follows: hamburg, onion slices and potato slices. Pour tomato sauce over. Repeat until all ingredients are used. Bake at 400° for 1 hour.
Melt butterscotch pieces in top of double boiler. Remove and stir in noodles and nuts. Drop by teaspoon onto waxed paper. Let stand 20 minutes. Makes 25 to 30.
Stir the ingredients together. If not sweet enough, add more brown sugar. If too sweet, add more ketchup. Place in casserole dish and bake at 350° for about an hour or until thick.
Dunk each cookie in milk. Make a layer of cookies on the bottom of a large serving bowl. Spoon on a layer of Cool Whip. Keep layering dunked cookies and Cool Whip until you run out of Cool Whip. If any cookies remain, crumble them on top of Cool Whip. Refrigerate until ready to serve.
Arrange cleaned lettuce on large tray. Arrange all other ingredients on top of lettuce. Put anchovies in center in small cup. Add dressing when served.
Line little plastic flowerpots with Saran Wrap. Fill to the top with chocolate ice cream. Sprinkle shaved chocolate on top. Serve with a fresh flower stuck in the middle.
Cook ground beef, onions and green pepper together until brown; drain off fat. Add all other ingredients to cooked macaroni. Add beef mixture; cook for 15 minutes in a 375° oven. Top with cheese and brown.
Mix together. Spread thin on large cookie sheet. Sprinkle lots of chocolate chips on top. Bake at 325° for 45 minutes. Comes out like brownies. The kids get their veggies and don't know it.
Beat eggs; add hot mixture. Cook until thick. Pour in 8-inch baked crust.
Mix all ingredients together. Pour over steak and refrigerate at least 3 hours. Very good on steak tips.
Combine cheese, 1 cup pecans, mayonnaise, onion, garlic and Tabasco. Shape into ball. Pat remaining pecans into ball. Refrigerate.
Cook linguini. Add bottled dressing to Salad Supreme. Let sit overnight. Then add eggs and vegetables and 1/4 cup Parmesan cheese.
Blend. Pour gelatin into mold to depth of 1/4-inch. Arrange asparagus spears in mold. Chill until almost firm. Chill remaining gelatin until it has the consistency of unbeaten egg whites. Fold in eggs and peas; put on top of stiffened gelatin and asparagus. Chill until firm. Unmold and garnish with greens; serve with mayonnaise or French dressing. Serves 6.
Melt margarine and mix with graham cracker crumbs. Press half the crumbs in 9-inch square Pyrex dish. Mix cream cheese with sugar and beat until light and fluffy. Fold in Cool Whip. Spread half of cream cheese mixture over graham cracker crumbs.
In a skillet, saute onion and green pepper in butter until tender. Remove from the heat. Stir in the soup, mushrooms, pimientos and basil; set aside. In a large bowl, combine noodles, chicken and cheeses; add mushroom sauce and mix well. Transfer to a greased 13 x 9 x 2-inch baking dish. Bake uncovered at 350° for 40 to 45 minutes or until bubbly. Sprinkle with crumbs. Bake 15 minutes longer.
In skillet, brown pork chops; pour off fat. Season with salt and pepper. Cover; cook over low heat for 30 minutes. Add beans, catsup, sugar and mustard. Top each chop with green pepper and onion slices. Cover; cook for 15 minutes more or until chops are done; stir occasionally.
Dissolve yeast in warm water in large mixing bowl. Add sugar, salt and unbeaten egg. Add flour gradually. Beat well with electric mixer on low or medium speed or by hand with large wooden spoon. Add shortening, beating until thoroughly mixed. Spoon dough into well-greased muffin pans, filling about 1/3 full. Let rise in warm place (90° to 95°) until dough has risen level with top of muffin pans, about 25 to 30 minutes. Bake in moderately hot oven (375° to 400°) for 20 minutes. Remove from pans and serve warm. Yield: 24 rolls.
Use skillet and fry bacon crisp; add tomatoes, sugar, salt and pepper. Bring to boil and add dumplings. Cook slowly for 15 or 20 minutes.
Put first 7 ingredients in double boiler and cook until mixture thickens. Then add vinegar and continue cooking 3 minutes longer. Chill and when ready to serve, thin with plain or whipped cream to suit taste.
Preheat oven to 275°. Line a sided baking sheet with parchment paper.
Combine first 3 ingredients; crumble and press into 9 x 13-inch pan. Bake for 20 minutes at 350°.
Beat whipping cream and then mix with the yogurt and cucumber. Season with garlic, salt and pepper.
Grease 9 x 13-inch pan well. Line pan with whole graham crackers. Cook together 1 cup sugar, 1 stick butter and 4 sticks oleo. Cook 3 minutes. Pour over crackers and sprinkle slivered almonds on top. Bake 10 minutes at 350°.
Heat oven to 450°. Mix milk and bread crumbs. Gently stir in crabmeat and diced egg whites. Blend in remaining ingredients except Wheaties. Place into buttered 9 x 5 x 3-inch loaf pan or 1 1/2-quart baking dish. Sprinkle with Wheaties or bread crumbs. Bake 15 minutes. Makes 2 servings.
Dissolve jello in 1 cup of boiling water. Add 1/2 of fruit and nuts. Chill 1/2 hour. Spread with sour cream and add rest of fruit. Refrigerate overnight.
In a 1 1/2-quart casserole, stir together sugar and syrup. Microwave on High 4 minutes. Stir in peanuts. Microwave on High 4 minutes, until light brown. Add butter and vanilla; blend well. Microwave on High 1 1/2 minutes. (Syrup will be very hot.) Add baking soda. Stir until light and foamy. Pour onto lightly greased cookie sheet. Let cool 1/2 to 1 hour. When cool, break into pieces and store in airtight container. Makes 4 to 6 servings (about 1 pound).
In medium bowl, combine all ingredients. Cover and refrigerate 2 hours to blend. Serve cold.
Pour apple pie mix into graham crust. Bake at 375° for 25 to 30 minutes. Cool well. Mix jello pudding as directed on package. Spread over cooked apple pie and top with whipped topping. Chill.
Mix together first 2 ingredients. Add eggs; beat after each one. Add flavoring and jam. Mix well. In another bowl, mix dry ingredients. Add dry ingredient mixture to creamy mixture, alternating with buttermilk, until all ingredients are mixed well. Bake in tube pan, greased and floured, for 1 hour at 325°.
Grind dried apricots and soak in 3 cups boiling water. Let stand a couple of hours or overnight. Bring all ingredients to a boil and boil for 1 full minute. Remove from fire and add Certo; keep stirring for 5 minutes so fruit won't float. Put in jars and cover with wax. Boil jars before adding jam.
Heat oven to 375°. Grease 12 regular or 24 mini muffin cups. In a large bowl, beat together butter, sugar, baking powder and salt until fluffy. Beat in eggs. Stir in flour, alternating with buttermilk, beginning and ending with flour until blended.
Add to the syrup from fruit enough water to make 6 cups of liquid. Bring to a boil. Add tapioca and boil 10 minutes, stirring occasionally. Let stand 10 minutes, stirring several times. Add jello from the box, sugar and salt. When completely cool, add pineapple and oranges. Whip the whipping cream and sweeten to taste, then add to tapioca mixture.
Combine flour, oats and brown sugar. Cut in one stick margarine until it crumbles (coarse crumbs). Stir in chopped nuts. Pat mixture into 9 x 13-inch baking dish. Bake at 400° for 15 minutes. Stir while still warm to crumble. Let cool.
Crumble all cookies and set aside. Mix remaining ingredients together until smooth. In large deep dish, alternate layer of cookie crumbs and pudding mixture, ending with cookie crumbs on top.
Preheat the oven to between 300° and 350°. Combine 1/2 cup sugar, salt and cake flour. Heat the milk to almost boiling point and slowly pour the hot milk over the dry mixture. Stir continuously. Cook the mixture slowly, stirring constantly, until it thickens. Beat the egg yolks and add the hot mixture. Mix well. Add the butter and vanilla. Pour the mixture into a greased baking dish and bake for 40 minutes until light brown on top. Remove from the oven, keeping the temperature at 300°. Spread a thin layer of jam on top. Beat the egg whites with 2/5 cup sugar until stiff. Spread the meringue over the pudding. Return the pudding to the oven and bake until the meringue is pale brown.
Cream shortening, eggs and sugar. Add eggs 1 at a time, beating well after each one. Sift flour, salt, baking powder and cocoa. Add to cake mixture alternately with milk and vanilla. Pour in tube pan. Bake at 325° for 1 hour and 20 minutes.
Cook macaroni. Drain. Chill. Combine vegetables. Mix rest of ingredients and toss with vegetables until coated. Will keep a week in refrigerator.
Mix soy sauce, brown sugar and ginger in square baking dish, 8 x 8-inch. Cut bacon slices and chicken livers into halves. Wrap a piece of chicken liver and a water chestnut in each bacon piece. Secure with toothpick. Place in marinade. Refrigerate, covered, 2 hours and drain. Place rumaki on double layer of paper towels. Microwave at High 5 minutes. Reduce power to Medium. Microwave until bacon is brown, 12 to 18 minutes. Rotate every 3 to 5 minutes.
Mix well 2 packages cherry Jell-O, following directions on package of Jell-O. Add pie filling and crushed pineapple. Congeal and top with remaining ingredients. Add 1/2 cup nuts on top.
Pour desired amount of Corn Flakes into bowl, then pour desired amount of milk. Use spoon to stir to desired consistency Add sugar. ENJOY.
Cream butter, cream cheese and sugar. Add eggs alternately with flour. Add vanilla. Mix well and pour into well-greased tube pan. Place in a cold oven. Bake at 300° for 1 1/2 hours.
Mix and bake in an 8-inch square pan at 350° for 25 to 30 minutes.
Cook sugar, cocoa, milk and butter to full rolling boil. Remove from heat and quickly blend in peanut butter, vanilla and rolled oats. Drop at once by tablespoon on waxed paper. Cookies will be sticky but will harden quickly. Cookies can be frozen easily in an airtight container with wax paper between layers. Yields 100 cookies.