HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve jello in boiling water. Add vinegar. Combine Miracle Whip, salt and pepper. Gradually add jello mixture. Chill until partially set. Combine cabbage, carrot, cheese and celery seed. Fold into jello. Pour into 1-quart bowl or mold. Chill until set.
Mix together and cook 7 minutes. Add 2 cups Rice Krispies and 1/2 cup chopped nuts. Set aside to cool. Make in balls and roll in fine coconut. Makes a pretty cookie for Christmas. Good cookies.
Combine Kool-Aid, sugar, ginger ale and pineapple juice. Stir. Add sherbet by spoonfuls and stir.
Put pecans on bottom of Bundt cake pan. Place frozen rolls over them. Sprinkle with butterscotch pudding mix (instant will not work!!) Melt margarine, add the sugar and cinnamon. Pour over frozen rolls and pecans. Cover with towel and leave on counter overnight. Bake at 350° for 25 to 30 minutes in the morning. Invert on serving dish immediately upon removing from oven.
Mix apples and sugar. Let set for 1 hour. Then add and mix together the rest of the ingredients. Grease and flour Bundt cake pan or 2 loaf pans. Bake at 350° for 60 to 70 minutes.
Stir and let stand several hours. Mix all together thoroughly. When you put loaf in oven, pour sauce over top. Press in the sauce. Bake 1 1/2 to 2 hours at 325°.
Wash rice. Place in a heavy pot and stir in regular milk and salt. Cook, covered, for 45 minutes or until rice is tender. Add 1/4 cup evaporated milk and raisins.
In heavy pan, combine sugar and 1 cup white vinegar; cook slowly until sugar dissolves. Blend the jalapenos, green pepper and 1/4 cup white vinegar; blend into a puree. Add puree to first mixture; bring to a boil, stirring constantly. Cook 2 minutes. Remove from heat and skim foam or strain. Add food coloring (green) and 1 bottle Certo. Immediately fill hot, sterile jars. Clean tops. Use paraffin to seal, if desired. Refrigerate.
Mix Jell-O and boiling water; let jell partly. Mix cream cheese, pineapple, nuts and marshmallows, then add to Jell-O. Fold in Cool Whip. Return to refrigerator.
Quarter cherries; mix in pecans and marshmallows. Stir into whipped topping. Serve in chilled sherbet glasses.
Steam green beans for 5 minutes until barely tender. Remove from steamer immediately. Combine all beans and onion in bowl or storage container. Prepare dressing by beating the vinegar, honey, water and apple juice with a fork until well blended. Pour dressing over beans and mix well. Cover and let marinate at room temperature at least 30 minutes, then chill 30 minutes. Toss again before serving.
Brown meat in large pot. Crumble up. Add onion and cook until transparent. Add water, tomatoes, barley, salt and pepper. Simmer one hour. Add vegetables and cook one more hour. Serves 6.
Cream shortening and sugar. Add eggs. Measure baking powder; add to flour. Alternate milk and flour. Add berries last. Bake about an hour in greased and floured 9 x 13-inch pan.
Whisk vinegar, ginger, salt, pepper, garlic, red pepper and oil together in large bowl. Add cabbage and green onions; toss well. Only 50 calories per serving and 0 mg cholesterol.
Preheat oven to 350°. Mix all ingredients except crackers and margarine. Pour into casserole dish and crumble crackers over the top. Melt margarine and cover crackers. Bake for 20 minutes.
Blend sugar, butter, salt and milk. Cook on medium heat, stirring constantly. Boil about 6 minutes. In large bowl, add chocolate bits, semi-sweet chocolate, which has been broken into small pieces, Marshmallow Creme and chopped nuts. Add cooked mixture to bowl containing chocolate and stir until chocolate is melted and pour into 2 (8 x 8 x 2-inch) greased pans or 1 (9 x 13-inch) pan.
In large bowl, mix eggs, salad oil, brown sugar and vanilla. Beat until thick and foamy. Stir in rhubarb and walnuts. In separate bowl, combine flour (or use 1 1/2 cups each white and whole wheat flour), soda, cinnamon, salt, baking powder, nutmeg and allspice. Mix dry ingredients into rhubarb mixture with spoon. Spoon into 2 greased and floured loaf pans and bake at 350° for 1 hour.
Dice potatoes and onion. Add water and cook until tender. Melt oleo; add flour and blend. Then add milk and salt; cook until slightly thick. Stir constantly. Add potatoes and onion. Serves 6.
In mixing bowl, cream together cheese and margarine. Add flour, pepper and salt. Work in Rice Krispies. Drop by teaspoons on greased cookie sheet. Flatten with thumb. Bake about 10 minutes at 350°. Yields 3 to 4 dozen.
Wash fruit and let dry. Mix flour and sugar together. Place fruit in unbaked pie crust and pour the flour-sugar mixture over fruit. Slice the stick of oleo and place on top of pie. This will make a top crust. Bake at 350° until light brown.
Place chicken in 9 x 13-inch pan. Mix soup and sour cream. Mix cracker crumbs, poppy seed and butter or margarine. Spread sour cream and soup over chicken, then cracker crumb mixture. Bake 40 minutes at 350°.
Crumb beef in food processor or blender. Divide in half. Reserve 1/2 for later. Add onions to beef in processor. Chop until fine.
Dissolve yeast in water to which sugar has been added. Mix liquid with mix until well blended. Knead on floured board. Allow to rise until double in bulk. Make into rolls and allow to rise again until double in bulk. Bake at 350° until done.
Saute mushrooms and onion in butter until tender (5 to 8 minutes). Stir occasionally. Blend in flour; add milk slowly and then beef stock, stirring to blend. Add salt and pepper and cook, stirring constantly until soup is thickened.
Mix brown sugar, shortening, molasses and egg. Stir in flour, baking soda, cinnamon, ginger, cloves and salt. Cover and refrigerate at least 1 hour.
Brown hamburger meat, then drain grease. Put back in pan. Add 1 can of refried beans. Add 1 can of mild enchilada sauce. Simmer for 15 minutes.
Combine ingredients and pour into pie shell. Chill about 3 hours. Garnish with prepared whipped topping, if desired.
Melt chocolate and cool. Mix together butter or ultra light butter by Land O Lakes, sugar, vanilla, salt and eggs. Add cooled chocolate to mixture and pour into an 8-inch pie crust, pastry or graham cracker. Refrigerate for at least 4 hours.
Combine first 3 ingredients and then stir in second 3 ingredients until smooth. Insert a wooden skewer into 1 end of franks. Fry in hot oil and sprinkle with cheese while hot. Yields 8 to 10 servings.
Cream sugar and oil together in large mixing bowl. Add eggs, one at a time, beating after each addition. Combine dry ingredients and add alternately with buttermilk and vanilla, mixing until smooth. Fold in remaining ingredients. Pour equal amounts of batter into 3 well-greased and floured 8 or 9-inch round cake pans. Bake in preheated 350° oven for 25 minutes. Cool 10 minutes. Remove from pans and frost with orange cream frosting when completely cool.
Cut meat into 1/4-inch thick strips 2-inches wide. Cut with grain of meat. (Partially freeze meat to make cutting easier.) Combine soy sauce and liquid smoke and seasonings together in bowl. Marinate meat in sauce about 15 minutes. Place in food dryer and dry about 15 hours (can substitute beef for the deer meat).
Blend margarine and honey. Add well beaten egg. Stir in 1/2 cup sour milk or buttermilk, then add rest of ingredients. Mix well and beat until light. Pour into a greased square pan. Bake at 350° for 40 minutes and cool. Can also be made into cupcakes, if so desired.
Mix all ingredients together well. Spoon in greased muffin tin. Let rise 1/2 to 1 hour. Bake at 350° until brown.
Brown meat, onions, bell peppers and salt and pepper. Drain off fat. Add tomato sauces and chili powder. Cook potatoes separately and when done add to chili, simmer for 30 minutes.
Mix first 7 ingredients together. Grease a cookie sheet and line with wax paper. Pour batter in and spread. Bake at 350° for 15 minutes. Lay towel on counter top and sprinkle with powdered sugar. Turn cake out onto this and roll up in towel for 10 minutes.
Sift meal and salt into mixing bowl; add sugar. Add boiling water to make consistency of mush, stirring briskly all the while. Add butter and set aside to cool. Beat eggs until light. Add baking powder and milk. Combine with meal mixture and stir until smooth and creamy. This will be a very thin batter. Pour into greased baking dish; bake about 25 minutes in 450° oven until brown.
Beat eggs slightly. Add sugar. Mix. Add oil and vanilla. Mix dry ingredients; then mix with egg mixture, a little at a time. Fold in nuts and grated zucchini. Cover and chill. Drop on a cookie sheet. Bake in a 350° oven for 12 to 14 minutes.
Combine pineapple, cilantro, red pepper and purple onion in a glass bowl, tossing well.
Soak bread in milk, add all other ingredients. Roll into small balls, brown in 1 tablespoon of butter. Add two cups beef broth (use bouillon cubes or soup) which has been thickened with 1 tablespoon cornstarch. Simmer until thickened, then pour over meatballs. Simmer about 1 hour, leaving lid on electric frypan or regular pan. Serve direct from pan to table. Keep meatballs warm all during the serving time.
Saute onion and celery in butter. Add to onion mixture two or more fresh seafoods (shrimp, crab, scallops or lobster). Mix soup, milk and seasonings together; add to seafood. Heat, but do not boil.
Cream sugar, oleo and Crisco; add egg yolks one at a time. Add soda to the flour and add alternately with buttermilk and vanilla. Beat egg whites really stiff and fold into the mixture and then add coconut. Pour batter into greased and floured pan. Bake 25 minutes at 350° or until done to touch. Icing follows.
Mix together all ingredients except zucchini. Add it last. Bake 45 minutes at 350°.
Grease crock-pot and line bottom and sides with chipped dried beef. Wrap chicken in bacon slices. Combine soup, sour cream and flour mixture. Pour over chicken. Cook 8 to 10 hours on low. Serve over green noodles.
Cream the butter and sugar. Add eggs, one at a time. Sift soda, chocolate and salt together. Add to creamed mixture alternately with buttermilk and water. Mix well. Add vanilla. Stir, then bake in Bundt pan at 350° until done. Check by straw (broom straw) for doneness.
Melt together chocolate and margarine. Blend in evaporated milk. Mix and add sugar, cornstarch and salt. Beat and blend into chocolate mixture the eggs and vanilla. Add coconut and pecans. Pour into unbaked pie shell. Bake at 375° for 45 to 50 minutes. Cool at least 4 hours.
Cook pasta according to package directions (6 minutes). Melt butter and add to cooked pasta. Add beaten eggs to pasta and butter mixture. The hot pasta cooks the eggs. Mix in Parmesan cheese, black pepper, cream or milk and sprinkle with crumbled bacon.
Sprinkle marshmallows in 9 x 13-inch baking dish. In small bowl, combine strawberries and jello; set aside. In large mixing bowl, combine remaining ingredients. Pour strawberry mix over marshmallows, then pour batter evenly over berries. Bake at 350° for 45 to 50 minutes or until golden brown.
Cook tomatoes and onions together until onions are clear in color. Add remaining ingredients; pour into jars. Hot water bath for approximately 20 minutes.
Cook the first 3 ingredients until boiling. Cool sauce and pour over fruit. Refrigerate. Keeps for days.
Cream butter and brown sugar. Add flour and nuts to make crumb mixture. Reserve 1 cup crumb mixture for topping. Press remainder into 8-inch square pan. Bake at 350° for 12 to 15 minutes.
Combine all ingredients. Pour in greased and floured 9 x 2-inch cake pan. Bake at 350° for 20 to 35 minutes.
Mix sugar, cinnamon, butter and 7-Up. Bring to a boil. Roll out biscuits. Put half of a handful of apples in center of biscuit and fold together. Pinch the sides together. Place in baking dish. Place rest of apples and mixture over dumplings. Bake at 350° until brown.
Drain pineapple, reserving syrup. Add water to syrup to make 1 cup. Bring to boil; dissolve gelatin in boiling water. Let cool. Gently stir in ginger ale. Chill until partially set. Blend in pineapple, cranberry sauce and marshmallows. Turn into a 2-quart glass dish and chill until firm. Prepare topping mix according to package directions. Blend in softened cream cheese and spread over gelatin. Roast pecans in butter at 350° for about 10 minutes. Remove from oven. Cool slightly, then sprinkle over topping. Chill until serving time. Cut and serve on lettuce leaf. Makes 10 servings.
Melt margarine in frying pan. Add beef, onion, celery, green pepper, poultry seasoning, salt and pepper; simmer 5 minutes, stirring frequently. Set aside. (Pour off excess grease.)
Combine flour, sugar, baking soda, salt and cinnamon. Mix rest of ingredients together, then add to dry mix, blending well. Pour batter into two greased and floured loaf pans. Bake at 350° for 1 hour or until golden brown.
Beat well sugar, cloves, cinnamon, flour and butter. Add egg yolks and beat. Blend in egg whites and milk. Pour into unbaked pie shell. It will be full! Bake at 450° for 10 minutes, then reduce heat to 350° for 30 to 40 minutes. Test with silver table knife like for custard. Be careful and don't cut through the bottom of the pie.
For Crust: Finely crush wafers and combine with melted margarine. Transfer to 8-inch spring-form pan. Press mixture onto bottom and 3/4 inch up sides. Set aside.
Place the pretzels on greased baking sheets; place a chocolate kiss in the center of each ring. Bake at 275 degrees for 2-3 minutes or until chocolate is softened. Remove from the oven. Place one M&M on each, pressing down slightly so chocolate fills the ring. Refrigerate for 5-10 minutes or until chocolate is firm. Store at room temperature. Yield: about 4 dozen.
Break cake into bottom of bowl. Spread 1/2 pudding over this, 12 ounces Cool Whip. Then top with 3 Skor bars. Repeat layers. Chip. Serves 15 to 20.
Spoon a small amount of spaghetti sauce in a large baking dish to grease pan. Layer noodles across pan. Cover noodles with cottage cheese. Spoon sauce to lightly cover cheese. Distribute mushrooms on sauce. Sprinkle hamburger meat on sauce. Cover with Mozzarella cheese, then Parmesan cheese. Continue layering process until pan is full. A regular baking dish will hold two layers. This recipe will make two large and one small baking dishes. This freezes and reheats great.
Combine first 5 ingredients in bowl and mix well. Coat a medium nonstick skillet with cooking spray. Saute red pepper and broccoli for 2 to 3 minutes. Remove mixture from skillet and set aside. Add egg mixture to skillet and cook over low heat until set. Do not stir. Top with cooked vegetable mixture, alfalfa sprouts and mushrooms. Sprinkle with shredded cheese. Cover tightly and let stand off stove for 3 to 5 minutes until cheese melts. Serves 2.
Combine all ingredients thoroughly. Pack firmly into loaf pan. Bake at 350° for 1 hour.
Cream the cheese in a bowl. Add the sugar gradually. Add the eggs and beat well. Stir in lemon juice, vanilla, cornstarch and flour. Add the butter and mix until smooth. Blend in sour cream.
Mix soda in buttermilk; set aside. Put dry ingredients in large bowl; add buttermilk, egg and oil. Stir until mixed good. Grease griddle. Recipe may be doubled. Turn pancakes as soon as puffed and full of bubbles.
Mix butter, cheese, Worcestershire and Tabasco. Add flour. Roll into balls. Cover with wax paper and chill in refrigerator. When ready to cook, remove from fridge and roll into marble-size balls. Place 2 inches apart on cookie sheet. Bake for 8 minutes in 425° oven.
Combine first 8 ingredients. Mix well. Arrange chicken in shallow baking dish, single layer. Spread sauce on top. Marinate for 2 hours.
Peel eggplant; cut into 1-inch cubes. Cook in boiling salted water for 5 minutes; drain. Add cheese; mix gently until cheese melts. Add butter; mix, then add rest of ingredients. Place in a greased baking dish. Bake for 30 minutes at 350°.
Mix together meat potatoes and peas. Cook until done. Add soup. Simmer until hot. Serve over toast, biscuits or chow mein noodles for a variety.
Combine cocoa and sugar in small saucepan. Blend in evaporated milk. Add margarine and salt. Cook and stir constantly until mixture just begins to boil. Remove from heat; add vanilla.
Melt together butter and chocolate squares. Add pecans. Mix in separate bowl, flour, sugar, eggs and vanilla. Stir by hand. Combine and stir carefully all ingredients.
Cook first 3 ingredients. Allow to boil 3 minutes only. Add strawberries and sugar. Put mixture in 1 deep dish or 2 regular pie crusts, baked, or graham cracker crust. Cool in ice box. Top with whipped topping before serving.
Melt butter and add flour, blending well. Add milk gradually and cook until thickened. Add half of cheese and seasoning; cook until cheese is melted, stirring constantly. Clean the shrimp and cut in half. Mix with rice and sauce.
Mix first four ingredients well. Dip chicken in milk and coat in mix. Place in shallow baking pan and use a rack so fat will drain off. Pour oleo over each piece. Bake at 375° for 45 minutes or until brown.
Stir all together and add 12 or more soda crackers, crumbled, and add 1 large can of canned milk. Put in a buttered casserole dish and cook at 350° for 25 to 30 minutes. Five minutes before it is done, put 4 slices of cheese on top and sprinkle paprika on top.
Combine brown sugar, butter or oleo and corn syrup. Boil to hard crack stage, stirring as needed on not too hot a burner. Add baking soda and stir very well. Divide corn into 2 large pans and pour caramel mixture over corn. Stir until well coated. Place in 250° oven for 1 hour.
Mix all ingredients. Serve with green onions, cucumbers, carrots, celery, etc.
Boil potatoes until tender, 15 minutes. Drain well. Place potatoes in bowl and mash well. Add egg, butter, flour and herbs. Mix well. Add a few drops of milk if mixture is too stiff. Shape dough into 1-inch thick round and slice into 8 pieces. Dip in seasoned flour. Fry on lightly greased griddle until crusty and golden on one side, 4 to 5 minutes. Turn over and cook on other side. Serve hot, each wedge topped with pat of butter, if desired.
While noodles are cooking, melt butter in large skillet and saute onions until transparent. Rinse shredded cabbage in cold water and add to onion. Sprinkle salt, pepper and caraway seed. Cover skillet and steam until cabbage is tender. Drain noodles and add to cabbage mixture. Be careful not to break up noodles. You can add diced ham or chunks of bologna to cabbage while steaming if you desire. You can serve it as is or with sliced tomatoes for color.
Thaw potatoes. Mix all ingredients and spread in 13 x 9-inch pan. Sprinkle corn flakes on top. Drizzle margarine on top. Bake approximately 1 hour at 350°.
In a skillet, melt butter over medium heat. Add onions and mushrooms, saute until onion is done and pan juices done. Stir in flour and cook until bubbly; remove from heat. Gradually stir in the milk. Add bouillon cube (crumble) and thyme. Cook, stirring constantly, until thick. Blend in blender or food processor until smooth. Add salt and pepper to taste.
Mix the sugar, fruit, milk and all-bran together and soak overnight. Mix altogether with the flour. Pour in greased loaf pan and bake in 350° oven for 45 minutes.
Preheat oven to 350°. Chop corned beef into bite-size pieces. Add to softened cream cheese, along with green pepper, onion, sour cream, garlic salt and mushrooms. Mix thoroughly. Bake in 1 3/4-quart greased casserole for 20 minutes.
Cream butter;	gradually add	sugars, beating well at medium speed of	an electric mixer. Add egg and beat well.; add oil and vanilla, mixing well. Combine flour, soda and salt;	add to creamed mixture, mixing well. Stir in oats and rest of ingredients. Shape dough into 1-inch balls. Place on ungreased cookie sheets and flatten balls with tines of fork. Bake at 325° for 15 minutes.	Cool slightly; remove from cookie sheets, and cool. Yield: 10 dozen.
In a bowl, cream butter until light and fluffy. Beat in sugar. Beat in eggs, one at a time, beating until smooth after each addition. Stir in sour cream. Stir in flour, baking soda, salt and vanilla. Beat until smooth and well blended. Fold in blueberries. Spread half of the batter into a greased 9 x 13 x 2-inch pan.
Heat oven to 400°. Have an ungreased large cookie sheet ready. Mix flour, baking powder and baking soda in a large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in cranberries and sugar, then buttermilk, just until blended. Cut dough in half. On lightly floured surface with lightly floured fingertips, press half the dough into an 8-inch circle about 1/2 inch thick. Cut into 8 wedges. Place wedges 1/2 inch apart on cookie sheet. Bake 12 to 15 minutes, until puffed and lightly browned. Remove to rack. Repeat with remaining dough. Serve warm or at room temperature. Makes 16.
Put butter and sugar in a bowl. (Do not cream.) Add flour and mix until dough forms. Press into a 9-inch pan with well floured fingers. Bake until golden brown at 375° for 12 to 15 minutes.
Beat eggs. Add remaining ingredients. Pour over first part and bake another 15 minutes. Cut in squares like brownies when cool.
Combine soy, pineapple juice, garlic, ginger, Worcestershire and sugar. Make 8 hamburger patties and place in plastic bag along with the pineapple slices. Pour in marinade, seal and refrigerate for 1 to 2 hours. Drain patties and pineapple reserving marinade for basting. Grill and serve with lettuce and green pepper rings. Serves 8.
Crumble the crackers and mix together with pecans and baking powder; set aside. Beat the room temperature egg whites until fluffy. Add sugar gradually. Add vanilla. Fold nut and cracker mixture into the egg white mixture and place into a well buttered pie pan. Bake at 325° for 30 to 40 minutes. Top with Cool Whip and pecan pieces and chill.
Mix first 3 ingredients together and pat into a 13 x 9 x 2-inch cake pan.
Cream butter and sugar. Add one egg at a time and beat well. Add buttermilk and vanilla. Mix flour, salt, baking powder and soda together. Add flour mixture, nuts and bananas to egg mixture. Stir until well mixed. Pour into greased and floured coffee cans or loaf pans (fill pans 1/2 full). Bake at 325° for 1 hour or until done.
Beat 4 eggs with rotary beater. Then beat in remaining ingredients. Pour into pastry-lined pie pan. Bake just until a knife inserted into side of filling comes out clean. The center may still look a bit soft, but will set later.
Fix pudding as directed. Add half Cool Whip. Place wafers in bottom of glass pan. Place layer of vanilla wafers. Spoon pudding mixture on top. Repeat until all is used. Spread remaining Cool Whip on top. Garnish with crushed wafers and bananas.
Combine chicken broth, chicken, soup and mixed vegetables in bowl; mix well. Spread in rectangular baking dish. Spread topping evenly over top. Bake at 400° for 45 minutes or until topping is golden brown. Yield: 8 servings.
Bring margarine and cheese to room temperature. Combine with flour and sugar. Drain one can apples. Place apples that have been drained and the remaining can of undrained apples in a greased casserole dish (2 quart). Spread the smooth topping over the apples. Bake at 325° for 40 to 45 minutes, until golden brown. Serve with pork roast or ham. Serves 6.
Blend wet and dry ingredients together. Add pie filling. Bake at 40 minutes at 350°.
Microwave cheese, butter and milk until melted. Drain corn and other other ingredients, and mix well into cheese mixture. Bake at 350° for 25 minutes.
Butter a 9 x 9 x 2-inch pan. Spread pecans in the pan. Heat sugar and butter to boiling, stirring. Boil over medium heat, stirring constantly for 7 minutes. Immediately spread over pecans in pan. Sprinkle with chocolate chips over hot mixture. Place baking sheet over pan so chocolate will melt. Spread chocolate over candy while hot. Cut into squares or break into pieces when cool. Chill when firm.