HumbleIntelligence/food-ner-1-Million huggingface dataset:
In saucepan, mix jello, sugar and pineapple. Bring to a boil, stirring constantly. Boil for 2 minutes. Set aside to cool. Cut cream cheese in small pieces. Mix in Gerber apricots with tapioca and fold in Cool Whip (need a large bowl). Stir in pineapple mixture when cool. Chill before serving.
Save out 1 cup small cauliflower pieces. Cook chicken broth with vegetables until tender. Put in food processor and blend. Add cheese to soup and pepper if desired. Saute the 1 cup raw cauliflower in butter or steam just until tender. Add to soup and serve.
Mix dry ingredients for muffins. Cut in shortening. Mix in egg and milk. Stir in shredded apple. Do not overmix (batter should be lumpy). Pour batter into 12 greased muffin tins. Mix the brown sugar, nuts and cinnamon for the crunch topping; sprinkle over the muffins. Bake at 400°F. for about 25 minutes.
Precook bacon (brown but limp). Unroll crescents and place on tinfoil lined cookie sheet. Spread 2 slices of bacon and approximately 1/2 cup cheese on each crescent. Roll crescent with ingredients inside. Bake until golden brown in a 325° oven for 8 to 11 minutes.
Melt 1/4 cup butter with oil in a small skillet. Add shallots and cook 7-9 minutes over low heat, stirring occasionally, until very tender. Stir in remaining butter, the salt and pepper. Remove from heat. Cook beans uncovered in a large pot of water 5-7 minutes until crisp-tender. Drain well. Add shallot butter and parsley. Toss to mix and coat. You can make the shallot butter up to 5 days ahead. Makes 15 servings.
Saute beef, onion and garlic. Mix all ingredients with macaroni and cheese mixture. Pour into baking dish. Top with cheese and bake until bubbly.
Remove chicken and bone. Cut into small pieces. Add all ingredients. Mix together. Bake in casserole dish at 350° for 35 to 40 minutes, until brown.
Mix corn flake crumbs and butter together. Press into 9 x 13-inch pan. Top with chocolate chips, coconut, chopped walnuts and can of sweetened condensed milk. Bake in 350° oven for 20 minutes or until lightly browned on top. Cool and cut into 2-inch squares. Yields 24 bars.
Mix sugar, cocoa and milk in large saucepan. Cook on medium-high until soft ball stage (when dropped in cup of cool water, you can pick it up and roll into ball). Stir constantly. When reaches soft ball stage, take off heat. Add butter and vanilla. Stir until thick. Pour into buttered dish. Let cool.
Grease 2-quart casserole. Combine broth, soup, milk and relish. Layer half of tortillas, chicken soup mix, onion and cheese. Repeat, ending with cheese. Best if refrigerated 24 hours before baking. Bake 1 1/2 hours at 325°.
Beat the eggs slightly and add other ingredients. Mix well. Pour into unbaked pie shell. Bake at 425° for 35 minutes until inserted knife comes out clean.
Fry sausage and beef with onions and spices; drain off all grease. Add grated or chipped up cheese. Mix all together until cheese is all melted. Spread on slices of bread approximately 2 tablespoons to each slice. Place on a cookie sheet. Bake in a 350° oven until light brown.
Stir dry ingredients. Cut in shortening with pastry blender. Add milk, orange juice and egg; mix only until dry ingredients are dampened. Add rind and nuts. Pour into greased 9 x 5-inch loaf pan. Let sit 20 minutes before baking 1 hour in a 350° oven. Let stand 5 minutes before turning out on rack to cool. Store overnight before cutting.
Place all into a bowl and mix thoroughly, using your hands to shape into patties. Fry patties until brown on both sides and well done.
Melt margarine in saucepan and add the onion and bell pepper; cook until	they soften. Prepare casserole dish with Pam. In mixing bowl, add the Ro-Tel tomatoes, onion soup and cream of chicken soup, plus one can of water. Blend well and add rice, shrimp and softened onion, pepper and margarine. Mix well and pour into prepared dish. Cover with foil and place in preheated oven for one hour at 350°.
Crust: Press rolls in the bottom of a rectangular shaped pan. Bake as directed on package.
Mix all ingredients until smooth. Pour into pie crust. Bake 40 to 45 minutes at 400°.
Mix with electric mixer until creamy. Serve with fresh fruit salad. (Instead of milk, can add 2 T. fresh orange juice and 1/2 tsp. pure orange extract.)
Mix cake mix, sugar, oil and nectar together. Next add 1 egg at a time. Bake in tube pan at 325° for 1 hour in oven.
Grease and flour 9-inch ring mold generously. Make cake mix according to package directions. Fill pan half full. Bake at 350° for 30 minutes; unmold while hot. While the cake is baking, mix grenadine, water and rum. Heat and dribble slowly and evenly over hot cake. Puree and heat apricot preserves; spread over cake. Sprinkle with finely chopped candied fruit. Serve with whipped cream.
Melt butter; add brown sugar, salt, lemon juice, Worcestershire sauce, curry powder, cinnamon, allspice and nutmeg. Butter baking dish and dust with flour. Arrange fruit in dish and spread with butter/sugar mixture over all. Bake uncovered for 1 hour at 325°.
Cook broccoli according to package directions. Drain and set aside. Shred cheese and set aside. Make crumbs out of bread. In a large frypan melt butter over medium heat. Add crumbs and lemon peel. Cook crumbs until brown. In a 2 1/2-quart casserole, layer broccoli and cheese. Top with crumbs. Bake in 350° oven for 25 minutes. Serve hot.
Mix together pudding mix, sour cream, Cool Whip and milk. Layer wafers and bananas and cover with pudding mixture. Chill until firm.
Cream the shortening and sugar. Add eggs, one at a time, blending after each. Add milk and coconut flavoring. Sift dry ingredients. Add to mixture. Fold in coconut. Bake in a tube pan in a cold oven at 325° for 1 1/2 to 2 hours.
Place chicken in baking dish. Mix all ingredients in saucepan, except mushrooms and bouillon. Pour mixture over uncooked chicken. You can place in refrigerator until ready to cook. Place in 350° oven, uncovered, for 1 1/2 hours. Add mushrooms and dissolved bouillon cube; cook another 30 minutes. Serve with rice or mashed potatoes.
Mix all ingredients 1 to 2 minutes. Pour into two large or four small, lightly greased loaf pans. Bake at 350° for 1 hour or until toothpick comes out clean. Top will crack.
In saucepan, melt margarine. Stir in flour and salt. Add milk all at once. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir half of hot mixture into the beaten egg; return all to saucepan. Cook and stir until thickened. Do not boil. Stir in lobster, dry sherry and peppers; heat through. Serve over muffin halves.
Preheat oven to 375°. Mix ingredients and spread out in 13 x 9-inch pan. Bake 10 minutes and cool.
In mixing bowl, put Jell-O and 2 cups hot water. Mix. Add frozen berries. Mix thoroughly. Add crushed pineapple, juice and all. Stir. Add mashed bananas. Mix well. Pour into a 9 x 9-inch square dish or pan. Refrigerate until solid. Cover with thin layer of sour cream. (Refrigerate until solid before covering with the sour cream.)
Boil sweet potatoes; mash potatoes. Drain pineapple and mix with potatoes. Use your hands and form ball with potatoes around marshmallows. Roll balls in shredded coconut. Bake in buttered dish for 20 minutes at 350°.
Put the dry ingredients in a gallon zip lock freezer bag, this recipe can be stored in refrigerator until you want to make up a batch of cookies. When ready to make cookies combine 3 c. mix with the eggs and vanilla. Bake at 350° for 12 minutes. Dip in pwd. sugar while hot.
In saucepan, bring to a boil the margarine, cocoa and cold water. Pour over the flour and sugar. Add remaining ingredients; beat and pour into a large rimmed cookie sheet, 10 x 15-inch at least. Bake for 20 minutes at 400°. Last 5 minutes of baking time, make icing.
Mix in bowl, beef, eggs, crackers, pepper, onion and salt and pepper to taste. Form into very firm loaf. Bake at 350° for 1 hour.
Mix oatmeal and boiling water and let stand for 20 minutes. Cream together sugars and shortening. Add eggs, flour, soda and salt. Add oatmeal mixture and beat well. Bake at 350° for 25 to 30 minutes. Frost with topping.
Push meat cubes onto skewers. Combine cracker and corn flake crumbs and seasonings. In separate dish, combine egg and milk. Dip meat in egg mixture, then in crumbs. Brown slowly on all sides in hot fat (oil or shortening). Dissolve 1 chicken bouillon cube in 3/4 cup hot water. Add to meat. Cover tightly; simmer one hour or until tender or place in baking dish and cover and bake at 350° about 1 hour.
Slice zucchini into 1/2-inch pieces, put in boiling water. Boil 4 to 5 minutes. Drain. Place in baking dish. Saute onion and peppers in oil, add spaghetti sauce, Cheddar cheese, mushrooms, paste and water. Mix well and pour over zucchini. Sprinkle top with Parmesan cheese. Bake 350° about 25 to 30 minutes. Cook in microwave for 13 minutes, turning pan once. Let stand for 5 to 10 minutes.
Add all ingredients together and bake in a roaster at 350° for 1 hour.
Mix sugar, margarine and milk. Boil 5 minutes, then remove from heat. Add vanilla, chips, Marshmallow Creme and nuts. Pour into pan and let cool.
Brown bacon, hamburger and onions together. Do not drain. Do not drain beans. Stir all ingredients together. Bake uncovered at 300° for 1 1/2 hours.
Saute onion in bacon drippings in a large skillet until tender. Drain tomatoes with chiles, reserving juice. Coarsely chop tomatoes. Add tomatoes with chiles, chopped green chiles, salt and pepper to onion. Cover and cook over medium-low heat for 15 minutes. Add cheese. Cover and cook over low heat, stirring constantly, until cheese melts. Thin cheese mixture to desired consistency by adding reserved tomato liquid, one tablespoon at a time. Serve warm with tortilla chips. Makes 4 cups.
Cream sugars and margarine. Add oil, eggs, and vanilla. Mix well. Add soda, salt, cream of tartar and mix well. Roll into small balls. Place on a cookie sheet. Flatten with a glass dipped in sugar. Bake at 350° for 10-12 minutes.
Beat eggs for 5 minutes; add sugar. Stir in pumpkin and flour. Stir and add baking soda and cinnamon. Line a jelly roll pan with wax paper and grease paper. Pour in the cake, spreading evenly, and sprinkle with chopped nuts, if desired. Bake at 375° for 15 minutes. Loosen edges with knife and turn over onto tea towel that has been sprinkled with 10x sugar. Roll towel and cool for 20 minutes. Unroll and spread filling, then re-roll.
Shape ice cream balls. Roll in flaked coconut. Freeze until very firm. Remove from freezer one at a time and decorate with icings and gels to resemble Christmas tree ornaments or decorate with flowers. Use simple designs and work quickly. Return each snowball to freezer when finished.
Preheat oven to 400°. Arrange pineapple in a single layer in baking dish. Sprinkle with brown sugar. Dot with butter and sprinkle with cinnamon. Drizzle Kahlua over. Bake until pineapple juice bubbles, about 25 to 30 minutes.
Place flour in large bowl. Dissolve yeast in one tablespoon lukewarm water. Add flour. Gradually add remaining water to flour, mixing until firm, elastic dough forms. Knead for a few minutes. Form into ball. Let rise for about 2 hours. Place tomatoes in a saucepan with a little salt and the sugar. Cook over medium heat until softened and the liquid has evaporated. Chop garlic with chili pepper. Saute in olive oil until garlic is lightly colored. Stir into tomato sauce and keep hot. Roll dough into log. Cut into 1-inch pieces. Roll out each piece on floured work surface. Heat oil in cast-iron skillet, fry pizzas, turning over until each is puffy and light brown. Drain pizzas onto paper towels. Transfer to serving platter. Add the basil to the tomato sauce. Serve sauce with pizzas. Garnish with basil sprigs.
Mix the mayonnaise, sugar and vinegar. Cut the broccoli into flowerets. Slice the red onion. Mix all ingredients together. Allow to marinate for approximately 2 hours.
Use only the young sprouts, 6 or 8-inches high. Do not cut below surface of the ground as the root is poisonous. Parboil leaves and stalks 3 times, pouring off water after each 1 minute of boiling. Boil in fourth water until thoroughly tender. Drain and fry in hot, salted bacon drippings. Serve with vinegar.
Combine all ingredients, except nuts. Spread into celery stalks. Sprinkle chopped nuts on top.
Press biscuits into muffin tins. Brown hamburger; drain fat. Add chopped onion and sauce. Spoon into muffin tins. Bake 10 to 15 minutes at 375°. Remove from oven. Top with cheese. Makes 10 cups.
In a 1 1/2-quart microwavable dish, combine beans, cheese, green onions and jalapeno peppers. Cover with wax paper; microwave on High 4 to 5 minutes, or until cheese is melted. Stir after 2 minutes. Stir in tomato, salsa and lemon juice. Serve warm with tortilla chips.
Spray casserole dish with Pam.	Place dried beef on bottom of dish. Wrap each piece of chicken with bacon slice. Place over beef. In separate bowl, mix soup with sour cream and pour over chicken. Sprinkle with paprika. Bake at 325° for 2 hours.
Beat together the cake mix, pudding mix, eggs, water, oil, and vanilla until smooth. Fold in the sour cream, chocolate chips and nuts. Pour into a greased bundt pan or angel food pan. Bake at 350° for approximately 45 minutes. Cool at least one hour and top with powdered sugar (use a strainer to shake it on).
Brown beef; drain fat. Pour into large baking dish and mix in soup. Spread over bottom of dish and add cheese slices. Cover with Tater Tots. Bake at 350° for 25 to 30 minutes until Tater Tots are golden brown.
Mix sausage, croutons and milk in a bowl. Fill mushroom caps and bake at 350° until hot on cookie sheet.
Mix all ingredients together. Cook in a big pot until thick. Put in several jars and seal. Keeps all winter long.
Place broccoli in greased 2-quart casserole dish. Mix remaining ingredients and pour over broccoli. Bake at 350° for 35 minutes. Remove from oven and cover with onion rings. Bake 10 more minutes.
Fry bacon and hamburger; drain. Combine beans and meat in crock-pot or roasting pan. Combine catsup and brown sugar in small bowl; mix well. Add mixtures together; heat thoroughly in crock-pot for 1 hour or in a 350° oven for 1 hour.
Mix all ingredients together in large bowl. Refrigerate overnight. Gently stir several times during refrigeration
Cut cherries into halves. Soak cherries and raisins in whiskey overnight.
Boil potatoes until soft, about 45 minutes. Peel and mash. Mix together with the remaining ingredients and put into casserole. Bake at 325° for 30 minutes. Sprinkle with chopped nuts and serve.
Brown the sausage and drain. Add pepperoni, green pepper and onion. Saute 5 to 10 minutes. Add seasoning, tomato paste, water and oil. Blend well. Bring to a boil. Reduce heat; simmer for 10 minutes. Add cooked noodles (any type will do; I use mostaccioli noodles). Blend well. Pour into 9 x 13-inch pan; top with Mozzarella cheese. Bake uncovered in 350° oven for 15 minutes or until cheese is melted.
Mix together the first three ingredients and pour into pie shell. Put 1 can cherry pie filling on top.
Salt pork chops and dip in flour. Brown in electric fryer. Add onion and mushroom soups; cover and simmer for 1 hour at 250°.
Cook manicotti according to package directions. Meanwhile, melt butter in a saucepan. Stir in the flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in Parmesan cheese until melted; set aside. Drain manicotti; set aside. In a skillet, cook the sausage over medium heat until no longer pink; drain. Add the chicken, spinach, eggs, Mozzarella cheese and 3/4 cup white sauce. Stuff into manicotti shells. Spread 1/2 cup spaghetti sauce each into two ungreased 13 x 9 x 2-inch baking pans. Top with manicotti. Pour remaining spaghetti sauce over the top. Reheat the remaining white sauce, stirring constantly. Pour over spaghetti sauce. Bake, uncovered, at 350° for 45 to 60 minutes. Sprinkle with parsley. Yield: 14 to 16 servings.
Mix together, then chill 10 minutes. Roll in chopped nuts (pecans or walnuts) and make ball. Keep refrigerated.
Brown chops. Place chops on top of rice. Mix soups and pour on top. Bake for 1 hour at 350°.
Beat eggs. Add oil, sugars and flavoring and beat until thick and foamy. Stir in zucchini. Combine flour, wheat germ, soda, salt, baking powder and nuts. Stir gently into zucchini mixture until blended.
Brown meat and drain grease. Add onion, green beans, tomato sauce and brown gravy. Simmer for 10 minutes. Pour into 9 x 13-inch casserole dish. Boil and cream potatoes or prepare instant potatoes. Add 1 egg to creamed potatoes. Top hamburger mixture with scoops of potatoes. Top with cheese. Bake at 350° until cheese melts (about 30 minutes).
You will need 2 round cake pans or 1 (10 x 13-inch) pan.
Brown ground beef and onion; drain. Heat sauce in medium saucepan. Warm tortillas in microwave to soften.
Combine dry soup mix with sour cream and mayonnaise and let stand overnight in refrigerator. Add several shakes of curry powder.
On top of the stove, saute the onions in 2 tablespoons of butter using an ovenproof dish that can go to the table later. When the onions begin to turn golden brown, add the walnuts and mushrooms and stir well. Next, place the fish on top of the ingredients in the pan. Sprinkle with the salt and pepper. Combine the wine and Fish Stock and pour over them. Close the pan and transfer it to a preheated 300° oven. Cook for 20 minutes.
Heat oil in a large Dutch oven. Add flour, stirring constantly on medium heat until medium brown, about 30 minutes. Add onion and cook for 10 minutes. Add celery, parsley, bell pepper, green onions and then water. Add seasoned chicken and sausage. Bring to a boil; cover and simmer for 2 hours or until the gumbo tastes done. Be sure it's seasoned to your taste. Serve in bowl topped with cooked rice. Serves 8.
Put corn and flour into mixing bowl. Cut margarine into pieces. Pour whipping cream straight from carton. Pour into baking dish and bake at 400° for 30 to 35 minutes.
Preheat oven to 300°. Generously grease and flour a 9 or 10-inch tube pan. Sift together flour and baking soda; set aside. In large bowl, combine remaining ingredients. Pour into prepared pan. Bake for 1 hour and 50 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes. Turn out of pan. Cool completely. Glaze and garnish as desired.
Cream sugar, cream cheese and eggs. Add salt, flour, juice from pineapple and flavorings; mix well. Add water, a little at a time, until smooth. Stir in pineapple.
Cut cheese into pieces. Place cheese, cream and Tabasco into a casserole. Microwave 2 to 3 minutes. Stir smooth each minute. Dip half of pretzel into cheese. Sprinkle with poppy seed. Place on waxed paper until firm.
Place 2 squares of the almond bark in a small bowl and microwave for 1 1/2 minutes; stir. (Microwave 25 seconds longer, if necessary, to obtain creamy consistency.) Drop crackers in melted almond bark; coat completely. Use knife to slide onto wax paper. Let set. That's all folks . . . and you'll be surprised how quickly they disappear!
Cook meat until done (1 hour). Add diced onion and cabbage. Cook for 10 minutes. Add potatoes and cook until tender. Add remaining ingredients and cook for 15 minutes. Simmer for 15 minutes. Salt and pepper to own taste.
Heat oven to 400°. Melt Crisco in 8 or 9-inch square pan.
Mix 1/4 cup soup, beef, bread crumbs, egg and onion. Shape into 6 patties. Cook patties over medium heat in skillet, a few at a time, until brown on both sides. Spoon off fat. Stir in rest of soup and mushrooms. Return patties to skillet. Reduce heat and cook on low heat. Cover and simmer 20 minutes, turning until done.
Combine ham, broccoli and onion. Put in the bottom of pie shell. Mix eggs, milk, dry mustard and Swiss cheese. Pour over mixture already in bottom of the pie shell. Bake at 350° for 45 minutes.
Mix dry gelatin and cottage cheese. Add drained pineapple, marshmallows and coconut. Fold in whipped topping and chill.
Beat together shortening, flavoring, salt and water, but only until blended. Do not overbeat. Stir in sugar, 1/3 box at a time. Beat only until well blended.
Preheat oven to 350 degrees. Combine milk, 3/4 c. cheddar, 1/2 c. Monterey Jack, ketchup, Worcestershire and pepper; set aside. Arrange half of potatoes and half of onion in the bottom of a 13 X 9 inch baking dish coated with cooking spray. Top with half of milk mixture. Repeat layers; top with 3/4 c. cheddar, 1/2 c. Monterey Jack, and parsley. Cover and bake at 350 degrees for 1 hour and 15 minutes. Uncover; bake an additional 20 minutes or until potatoes are tender and cheese is browned.
Drain fruit on paper towels. Mix butter, brown sugar and curry powder. Pour over fruit. Bake one hour at 325°. Makes 6 servings.
Cook chicken at 350° until done (approximately 45 minutes). Cook Rice-A-Roni according to box directions, but use College Inn chicken broth instead of water. Steam chopped carrots until cooked (approximately 20 minutes). Crush Ritz crackers into bits. Cut up cooked chicken.
Dissolve jello in boiling water. Cool slightly to prevent milk from curdling. Stir in evaporated skimmed milk. Chill until as thick as unbeaten egg whites. Stir in fruit. Pour into an 8-inch square pan or 5-cup mold. Chill until firm. Garnish with additional fruit. Makes 7 servings, 1/2 cup each.
Put all ingredients in blender as given, except strawberries. Blend at high speed for 10 seconds. Place mixture into a well-greased 10-inch glass plate. Drop strawberries on top (do not push down). Bake for 40 minutes at 350° until golden brown. When done, you will have crust on the bottom, custard in the middle and a coconut topping. Refrigerate. You can substitute different fruit, such as cherries or peaches.
Soak dried apricots for 20 minutes. Cream together 1 cup sugar, shortening and eggs. Dissolve sugar in orange juice and add to above. Add dry ingredients, blend well. Drain apricots; stir apricots and nuts into batter. Bake in a greased and floured loaf pan 8 x 5-inch for 65 minutes or until done.
Boil sugar, milk, oleo and cocoa at a hard boil for 1 minute. Remove from heat; add peanut butter, vanilla and oats. Beat together until it starts to thicken. Then place bite size spoonfuls onto wax paper or cookie sheet. Let cool. Yield: approximately 2 1/2 dozen.
Mix cake mix, margarine and egg. Pat into a 9 x 13-inch pan. Mix cream cheese and powdered sugar. Spread on top of cake mixture. Bake in preheated 350° oven for 40 minutes. Do not overbake.
Beat eggs; add sugar, flour and butter. Sprinkle over the top of cranberries. Bake at 325° for 1 hour.
Wash cucumbers and slice thin. Slice onions and peppers; combine with cucumbers and salt. Let stand for 3 hours. Drain. Combine vinegar, sugar and spices in large pot. Bring to boil. Add drained cucumbers; heat thoroughly but do not boil. Pack while hot into sterilized jars and seal. (Use pickling spices tied in cheesecloth.)
Combine all ingredients, except noodles and Cheddar cheese, in skillet; heat. Cook noodles as directed on package. Shred Cheddar cheese. Layer noodles, meat mixture and top with cheese. Bake at 375° for 45 minutes. Can make ahead of time and refrigerate before cooking. (Do not put directly in oven from refrigerator.)
Combine all ingredients. Pour into three 8-inch round cake pans. Bake at 350° for 25 to 30 minutes.
Tear bread into cubes and place in buttered 8 or 9-inch square baking dish or 8 x 12-inch pan. Dot with butter. Drain sauerkraut well, squeezing out liquid. Place over bread crumbs. Crumble corned beef and mix with sour cream, mayonnaise and catsup. Spoon over casserole. Bake, uncovered, at 350° for 25 minutes. Place cheese triangles on top of casserole and return to oven for 5 minutes or until cheese melts. Makes 6 servings.
Combine flour, sugar, oil, water, lemon flavoring and egg yolks until smooth. Beat egg whites with cream of tartar until very stiff and dry (about 5 minutes). Fold into flour mixture and pour into ungreased tube pan. Bake for 1 hour in preheated 300° oven. Remove from oven and invert pan over a bottle to cool for at least 1 hour. May be glazed.
Place apples in an 8 x 8-inch pan and sprinkle with 2 tablespoons brown Sugar Twin or Sprinkle Sweet.
Mix all ingredients and put in 2 unbaked pie shells. Bake for 20 minutes at 350°.