HumbleIntelligence/food-ner-1-Million huggingface dataset:
Make jello according to directions on box and allow to cool until not quite firm. Place layer of ladyfingers on bottom of deep glass bowl and slightly up the side. Layer strawberries on top of ladyfingers. Pour cooled jello over strawberries and refrigerate until firm. Make pudding according to directions on box and cool completely (stir occasionally while cooling). Pour pudding on top of jello. Refrigerate at least two hours before topping with whipped cream. Refrigerate until ready to serve. Decorate with colored sprinkles, if desired.
In medium bowl, combine all ingredients; toss lightly. Chill 1/2 hour before serving. Garnish with almonds, if desired.
Preheat oven to 350°. In a cup, combine mayonnaise and picante sauce. Spread 1/2 mixture evenly over each tortilla. Top each with two slices of ham. Spread remaining sauce evenly over the ham. Pile the lettuce and tomato evenly on the sauce. Fold and bake for 5 minutes or until sauce bubbles. Cool for 1 minute. Serves 2.
Wash potatoes; leave skins on. Cut each potato into 8 wedges; set aside. Combine cheese, salt, garlic powder and paprika; stir well. Dip potato wedges into melted butter and arrange in a single layer in lightly greased 15 x 10 x 1-inch pan. Sprinkle cheese mixture over potatoes. Bake in 375° oven, uncovered, until potatoes are tender and brown, about 40 minutes. Makes 4 to 6 servings.
Dissolve yeast in 1/8 cup lukewarm water with 1 teaspoon sugar. To scalded milk, add 1/4 cup sugar and shortening. Let stand until warm. Stir in yeast. Add egg and salt; beat well. Stir in enough flour to make a fairly stiff dough, about 2 3/4 cups. Cover and refrigerate for 2 hours. (May be refrigerated overnight.) Spoon into greased muffin tins and let rise in warm place until double in size. Bake in preheated oven at 425° for 12 to 15 minutes or until lightly brown.
Combine first 5 ingredients in pan. Cook over medium, stirring constantly until thick. Let cool completely. Fold in cream. Serve with fresh fruit. Makes about 2 cups.
Combine butterscotch bits and peanut butter in top of double boiler. Place over hot, not boiling, water; stir till butterscotch melts. Add milk, stir until well blended. Pour into foil lined 8 x 8 square pan. Chill till firm, cut in 1 inch squares. Store in covered container.
Cook pork until done; cut up into small pieces. Mix the rest of the ingredients in saucepan. Heat until hot. Mix with pork and serve.
Cook and stir ground beef until brown; drain. Stir in beans, tomato sauce, taco sauce, chili powder and garlic salt. Heat to boiling. Place chips in 2-quart casserole baking dish. Top with beef mixture. Spread on sour cream. Sprinkle with onions, tomato and cheese. Cook, uncovered, at 350° until bubbly, about 20 to 30 minutes. Serve on chips or lettuce.
Mix cake mix, oranges, oil and eggs lightly in large bowl. Pour into 3 round pans that have been lightly greased. Bake for 20 minutes at 350°.
Break bread into small pieces in a 1 1/2-quart greased baking dish. Sprinkle cinnamon, raisins and coconut over bread. Drizzle melted margarine over all. Combine eggs, sugar, milk, vanilla and rum. Pour over bread. Allow bread to soak up liquid well (can even refrigerate to bake later). Bake for 30 to 40 minutes or until firm at 350°. Top with whipped cream.
Bring tomatoes to a boil. Remove from heat. Add gelatin and stir until dissolved. Add seasonings and mix well. Spray mold or bowl with vegetable oil. Pour mixture into mold and chill until firm. Place mold in a pan of water a few seconds. Place a serving plate over top and turn mold upside-down on it.
Combine apple, cinnamon and diet sweetener. Bake at 325° until tender. Serve over toasted bread.
Blend eggs, oil and sugar until creamy. Add flour, a little at a time, blending well. Fold in apples and nuts. Bake in a well-greased, floured tube pan. Bake for 1 hour at 350°. Let cool in pan for 30 minutes, then remove.
Add sugar, flour and water to the yolks. Stir until smooth. Add salt. Pour over top of rhubarb. Bake at 400° for 20 minutes. Turn to 350° and bake 20 more minutes.
Place cream cheese in a medium-size microwavable bowl. Microwave at Medium (50%) for 1 to 2 minutes, stirring once. Shred crabmeat. Stir into cream cheese with remaining ingredients. Microwave at Medium until dip is heated throughout (approximately 4 to 7 minutes). Makes about 2 cups.
Heat oil and cook onions, garlic and peppers until tender. Stir often. Add tomatoes and rest of ingredients. Bring to boil and simmer 2 hours. Take out bay leaves. I freeze in Tupperware.
Mix ingredients and cook over medium heat until dough starts to stick to the stirring spoon. Cool and knead. Store in plastic container.
Combine all ingredients in a crock-pot. Cover with water; cook slowly all day. Add water if necessary. Serves 8 to 10.
Sift flour, baking powder, sugar, and salt into a large mixing bowl. Combine milk and egg yolks. Add to flour mixture and beat. Mix in butter. Combine the frothy egg whites to mixture and mix well. Pour enough to make a waffle into the waffle Iron. Makes approximately 4 waffles. Serve warm.
Place one pineapple ring on a lettuce leaf. Stand in hole 1/2 of a banana. Place piece of red cherry on top for flame.
Mix all ingredients together and chill several hours or overnight. Serve with any fresh fruit: apples, pears, peaches, bananas, pineapple, melon chunks, strawberries or other fresh fruit.
Soften cream cheese. Mix all ingredients well. Roll into ball. Roll in chopped pecans. Wrap in plastic wrap or foil and refrigerate. Serve with assorted crackers.
Soften cream cheese at room temperature. Cream together all ingredients thoroughly. Serve with fresh vegetables, crackers or chips.
Sift together flour, baking powder, soda, salt, cloves, cinnamon and nutmeg. Cream shortening and sugar; add eggs, bananas, and vanilla. Mix well. Add dry ingredients; mix 2 minutes at medium speed. Pour into 2 greased and floured 8 inch cake pans; bake at 350° for about 30-35 minutes. You can also use greased and floured tube pan and bake 1 hour.
Dice up corned beef and beat into cream cheese. Add diced pickles and spread on small rye bread. Roll up and cut into half.
Preheat oven to 350°. Put bacon in bottom of a 9 x 13-inch pan. Sprinkle with rice from both boxes, reserving seasoning packets. Place chicken breasts on rice. Mix soup and water. Pour over chicken. Sprinkle with reserved seasoning packets. Cover and bake at 350° for 1 1/2 hours. Serves 8.
Mix all ingredients and pour into pie shells. Bake at 350° until set, about 35 to 45 minutes.
Combine potatoes, cottage cheese, sour cream, onions, salt and pepper in mixer until smooth. Place in 2 1/2-quart casserole. Cover top with melted butter and almonds, if desired. Bake at 350° for 30 minutes. Serves 8.
In a disposable plastic bag, combine soy sauce, sugar, vegetable oil, ginger, garlic powder, black pepper. Mix until sugar is dissolved. Wash and cut chicken wings and add to the soy sauce marinade. Marinate for at least 1 hour or longer. Place chicken wings on cookie sheet. Discard marinade. Bake at 400° for 35-40 minutes.
Mix brownie mix according to box. Pour into large spring-form pan. Bake at 350° for 20 to 30 minutes. Set aside.
Combine pudding mix, milk and sugar in saucepan. Stir over medium heat until mixture comes to a full boil. Remove from heat, cover with waxed paper and chill. Then beat pudding; add extract. Whip cream and fold into pudding. Pour into paper cups or muffin tins. Sprinkle with toasted coconut and top with maraschino cherries. Freeze until firm and eat directly from freezer. Serves 12.
Cook macaroni according to directions or until tender. Add salad dressing. Mix carefully. Add all other ingredients. Mix and chill in the refrigerator for about 2 hours.
Spray 9X13 inch glass baking dish. Cook ground beef and onion until done. Add tomato sauce, water, ketchup, and mustard. Mix well and cook 5 minutes. Combine Ricotta cheese, 2 cups of cheddar and American blend and egg. Mix well.
Mix fruits and coconut with sour cream. Garnish with cherries on top and refrigerate.
Place pork chops in shallow pan. Sprinkle with brown sugar and catsup. Bake at 375° for 45 minutes or until done.
Melt Hershey bars, chocolate chips and package marshmallows over hot water in a double boiler. Add Eagle Brand milk, marshmallow cream and nuts. Beat until marshmallows are dissolved in chocolate. Drop on wax paper and let set overnight.
In saucepan over medium heat, heat oil. Add broccoli and cook until tender-crisp. Add soup, Worcestershire sauce and rice. Heat through.
Combine water, 1/4 cup butter and 1 package seasoning mix. Bring to a boil. Remove from heat; stir in stuffing crumbs. Let stand 5 minutes. Spoon stuffing around inside edge of lightly buttered 13 x 9 x 2-inch baking dish, leaving a well in the center. Place broccoli in the well. Set aside. Melt 2 tablespoons butter in a heavy pan over low heat. Add flour; stir until smooth. Cook 1 minute, stirring constantly. Stir in bouillon. Gradually add milk. Cook until thickened. Add cream cheese. Stir until smooth. Spoon mixture over center of broccoli. Sprinkle with cheese and paprika. Bake at 350° for 35 minutes covered with foil. Remove foil. Bake an additional 10 minutes. Yields 8 servings.
Mix together first 3 ingredients and add the next 4 ingredients. Pour into graham cracker crusts. Refrigerate overnight or freeze. Makes 2 pies.
Preheat oven to 350 degrees. Grease and flour a tube or Bundt pan. Combine the oil, sugar and eggs in a large bowl. Mix well. Combine the flour, cinnamon, salt, and baking soda. Add the flour mixture to the creamed mixture alternately with the apples. Stir in the pecans and vanilla. Pour into the prepared pan. Bake for 1 1/2 hours or until a toothpick inserted into center of cake comes out clean. Cool for about 10 minutes before removing from the pan. Frost with your favorite caramel icing, if desired.
Cream together margarine and sugar. Add vanilla and water. Mix well. Blend flour and nuts in liquid mixture. Chill for 4 hours. Shape into fingers. Bake on ungreased cookie sheet at 325° for 20 minutes. Remove from pan and cool slightly. Roll in confectioners sugar.
Mix all ingredients and pour into a buttered 9 or 12-inch pan, depending on how many eggs are being used. Bake at 350° for 40 to 45 minutes.
Step 1: Drain the grapefruit segments through the colander. Discard the liquid and place the fruit in a large Lexan pan.
Combine in large bowl, chocolate chips, chopped nuts, butter, salt and vanilla. In saucepan, combine sugar and evaporated milk. Cook over medium to low heat until it comes to a boil. Boil for 6 minutes, stirring constantly. Combine cooked mixture to ingredients in bowl; stir together. Spread in buttered jellyroll pan. Refrigerate. Makes 4 to 5 pounds fudge.
Melt margarine and cocoa in pan over low heat. Remove from heat and cool. Add sugar, egg, salt and vanilla; mix well. Stir in flour. Dough will be stiff. Shape into balls (use 1 teaspoon dough for each ball). Bake at 375° for 5 to 7 minutes.
Combine all ingredients. Cover and chill for 3 to 4 hours or until set.
Place the bread with the butter on the bottom in a 9 x 13-inch pan. Put 1 slice of cheese of each slice of bread. Put 1 slice of ham of each slice of cheese. Put the remaining 6 slices of bread with butter on the top over the cheese. Beat the eggs. Add milk and pour over casserole. Top with crushed potato chips or corn flakes. Let set overnight. Bake at 325° for 1 1/2 hours.
Cook chicken and tear up in small pieces. In casserole dish, place chicken. In saucepan, mix chicken soup, broth from boiling chicken, sour cream and vegetables. Pour mixture over chicken; mix well. Mix the Bisquick with the milk and egg. Pour over chicken and bake at 350° for about 30 minutes.
Cut steak into 5 or 6 serving-size pieces. Place in crock-pot. Add dry onion soup mix, water and condensed mushroom soup. Cover and cook on low for 6 to 8 hours. Makes 5 or 6 servings.
Boil potatoes in large pan. Potatoes should be firm, not soft. Mix all remaining ingredients together. Fold into potatoes. Top with remaining eggs. Serve chilled.
Grate cabbage, cut into thin strips or chop finely. In a large bowl, combine cabbage, dill and parsley. Blend together the sour cream and lemon juice. Pour over cabbage. Add salt and pepper to taste. Mix well. Serves 3. Preparation time: 15 minutes.
Saute seasonings; add other ingredients (except crawfish). Cook a few minutes. Add crawfish, salt and pepper. Cook about 15 to 20 minutes. Serve over rice.
In a saucepan, mix sugar, flour, cocoa (sift flour and cocoa first) and egg yolks and mix thoroughly. Add milk. Cook over medium heat until thick. Stir constantly. Take mixture off heat and add vanilla and butter. Pour into baked pie shell.
Brown hamburger and onions. Drain off the fat. Spread in a 9 x 13-inch cake pan. Spread frozen Tater Tots over the meat. Mix soup with water and pour over Tater Tots. Bake 45 minutes in a 350° oven.
Cream together until fluffy eggs, sugar, margarine and water. Sift together flour, cocoa, soda, cinnamon and allspice. Add to creamed mixture and mix well. Fold in walnuts, chocolate bits, apples and vanilla; mix until distributed evenly. Spoon into greased and floured 10-inch loose-bottom tube pan. Bake in 325° oven 60 to 70 minutes until cake tests done. Serves 12.
Slice eggplant or zucchini into 1/4-inch slices. Dip in egg mixture and then in bread crumbs. Fry in oil in skillet until golden brown. Drain on paper towel. Serve immediately.
Brown beef in hot fat.	Add onion and cook until soft. Mix in salt, pepper and chili. Place alternate layers of corn chips, chili mixture and cheese in a greased casserole, ending with corn chips. Bake at 350° for 15 minutes.
Saute the cabbage in the margarine 5 minutes. Add brown sugar, onion and apples. Cook another 5 minutes. Add remaining ingredients; cover and simmer slowly for about 20 minutes.
Combine dry ingredients. Add eggs, oil, pecans and strawberries. Stir just until all ingredients are moist. Grease 9 x 5-inch loaf pan. Bake at 350° for 60 to 70 minutes. Great served with cream cheese and strawberry jam.
Dice bacon. Add onion and fry until bacon is crisp. Add peas and rice, then water. Cover and simmer over low heat for about 20 minutes or until rice is tender. (I always add a good sized shake or two of Louisiana hot sauce, not Tabasco sauce; there is a difference.) Yields 10 servings.
Blend flour and salt with margarine in saucepan over low heat. Add milk and stir until mixture is thickened and smooth. Add lentil puree, onion, sage, seasoning, bread crumbs and melted margarine. Fold in egg yolk and then stiffly beaten egg white. Steam in double boiler or in round cans for 2 hours, or bake in casserole at 375° for 45 minutes. Makes 6 servings.
Place peanut butter and Marshmallow Creme in bowl. Cook sugar and milk to soft-ball stage. Remove from heat and pour over peanut butter and Marshmallow Creme. Beat until smooth. Pour into greased pan.
Put your cucumbers and onions in a big jar or crock. Mix in 2 tablespoons salt and let sit overnight in refrigerator. Drain in the morning.
Cook pork in oil in skillet until brown, stirring frequently. Sprinkle with flour. Pour into crock-pot. Add remaining ingredients; mix well. Cook on low for 4 hours or longer. Serve with flour tortillas filled with melted cheese. Yield: 6 to 8 servings.
Mix All-Bran and milk; set aside for 3 minutes. Add egg and oil; mix. Add rest of ingredients. Pour into 12 muffin cups and bake at 400° for 20 minutes.
Mix green beans and soup together. Onion can be used (optional). Put cheese on top of casserole. Crush Ritz crackers as a topping. Bake at 325° for 20 minutes.
Combine the first 4 ingredients together. Slice rolls lengthwise; spread with butter mixture, both tops and bottoms. Layer ham and cheese. Slice individual rolls before cooking or freezing. Cover with foil; cook for 20 minutes at 350°.
Hollow out tomatoes and place in a greased baking dish. Next, saute peppers and onion along with the insides of one of the tomatoes until soft. Add paprika, garlic, cocktail sauce and whole or diced shrimp. Continue cooking until shrimp are done. Stuff tomatoes with mixture and top with cheese. Preheat oven to 400° and bake for 15 to 20 minutes.
Cream margarine, sugar and syrup. Break eggs one at a time. Beat; pour in pecans. Put in uncooked pie crust. Bake at 300° until done, about 20 minutes.
Heat oven to	375°. Beat shortening and oleo with electric mixer on	medium to high speed for about 30 seconds. Add about 1/2	of the flour with sugar, brown sugar, egg and vanilla. Beat until thoroughly combined. Beat in remaining flour. Bake on ungreased cookie sheet 8 to 10 minutes. Leave cookies on sheet 1 minute before removing.
Wash potatoes. Peel and cut potatoes crossways. Cook until done. Drain all water off; mash. Mix all ingredients as directed. Pour into pie crust. Bake at 350° for 1 hour or until done.
Drain liquid from salmon. Into mixing bowl, add flaked salmon, slightly beaten eggs and remaining ingredients except cheese. Mix. Shape into cakes around 1/4-inch cube of cheese. Brown cakes in small amount of shortening.
Cut French loaves into thirds lengthwise, making bread in approximately 1-inch to 1/2-inch thick. Cut bread into desired slice size (thirds). Preheat oven to 450°. Put 1 to 2 tablespoons of pizza sauce on each slice, or as desired. Place on toppings and pepperoni. Put cheese on top of toppings. Place on a cookie sheet. Cook for 8 to 12 minutes, depending on desired doneness.
Boil cabbage; let it cool slightly, and remove the 6 to 8 outside leaves, discarding the centers. Combine beef, pork, rice, egg, parsley, garlic, thyme, salt and pepper. Divide mixture evenly among the large outside cabbage leaves, wrapping leaves tightly around mixture. Line bottom of a 13 x 9 x 2-inch baking dish with remaining cabbage leaves. Cover with tomato paste and water mixture. Cook at 350° for 35 minutes. Makes 3 to 4 servings.
Drain asparagus. Combine rest of ingredients, except asparagus, and cook over medium heat for about 45 minutes. Remove cinnamon stick and cloves. Pour the liquid over asparagus. Cover and refrigerate immediately. Let marinate at least overnight.
Put sliced apples in square pan with white sugar, cinnamon and nutmeg. Mix butter, brown sugar and flour together and sprinkle over apples. Bake 30 minutes in a 350° oven.
Melt marshmallows (I use up old marshmallows this way). Peel and core 3 to 4 apples (any kind). Cut into small chunks and add to melted marshmallow mixture. Cook, stirring frequently until apple pieces soften and begin to get mushy. Finished product will be very chunky. If you have any cinnamon red hots or hearts, throw a handful and cook until candy melts. Gives a pretty pink color and spicy taste.
Tear spinach and lettuce into bite sized pieces in a large bowl; add green onions, celery, mushrooms and tomato. Toss mixture with dressing; garnish with egg slices and croutons. Makes 8 to 10 servings.
Boil potatoes. Cool and peel. Cut into 1/2-inch thick round slices. Combine remaining ingredients in a separate bowl. Coat the bottom and sides of a shallow 2-inch baking dish with butter. Arrange a layer of sliced potatoes on the bottom and spread with mayonnaise combination. Repeat and top with another layer of spread. Bake in a 375° oven for about 15 minutes or until all cheese topping melts. Cut into squares. Serves 6.
Wash and hull berries. Cover bottom of a Dutch oven with a layer of berries. Cover berry layer with a layer of sugar and 1 lemon slice. Continue procedure until berries, sugar and 4 lemon slices are all used. Use no more than 4 thin lemon slices; let stand 30 minutes. Heat very slowly until the mixture reaches rolling boil. Remove foam, but stir berries as little as possible. Boil 15 to 20 minutes. Dip spoon in bottom of pan; lift and let juice drip off. If mixture is done, it will congeal and drip slowly. Pour into a 16-inch pan (or several smaller ones) and let stand overnight (this plumps berries again). Pour into sterile jars; cover with paraffin and seal.
Rinse and cut dried, sliced beef into bite size pieces. Set aside. Prepare white sauce, as follows: Melt butter in saucepan. Stir in flour; cook, stirring constantly, until paste cooks and bubbles a bit, but don't let it brown (about 2 minutes). Add hot milk, continuing to stir as sauce thickens. Bring to a boil. May salt and pepper to taste. Lower heat and stir in beef pieces. Pour over toast points. Makes 4 servings.
Drain and mix Veg-All, beans and water chestnuts. Add onion, cheese and margarine and mix thoroughly. Bake at 350° for 20 minutes. Combine crushed Ritz crackers and butter, then sprinkle over casserole. Bake 15 minutes or more.
Sear the ribs. Sprinkle with salt. Mix the remaining ingredients; pour over meat. Bake in tightly covered pan in a 350° oven. Add a little more water, if necessary. When tender, remove lid and brown under broiler for a few minutes. Yields 6 to 8 servings.
Saute onion and green pepper in oil, then place all ingredients in layers in well-oiled (Pam) shallow baking dish (9-inch square or 9 x 13-inch), starting with eggplant. Bake 1 hour at 375°.
Cream sugar and shortening. Add molasses and hot water. Add remaining ingredients and mix well. Drop by teaspoons and bake at 375° for approximately 8 minutes.
Dissolve yeast in lukewarm water; let stand 5 minutes. Stir flour, baking soda and sugar together; add shortening and cut in with pastry blender. Add yeast to buttermilk; add to flour mixture slowly, stirring it in with a fork. Turn dough out on a lightly floured cloth or board; knead several times. Roll out 1/2-inch thick. Cut; place on ungreased baking sheet. Bake in 450° oven for 10 to 12 minutes. Makes 12 to 16 biscuits.
Cook macaroni and drain. Mix dressing with hot macaroni. Cool. Blend together mayonnaise, lemon juice and mustard. Break salmon into chunks. Mix all ingredients together well. Chill at least 2 hours.
Start a small fire and let it burn down to red hot coals. Take a cast-iron Dutch oven. Put the apples in the bottom of the pot and the biscuits on top of apples. Place the lid on and put in fire. Pull hot coals all around. Cook for about 20 minutes or until the boys take it off the fire. If	it's not quite done, it will be apple dumplings instead of cobbler.
Mix ingredients; spread 1/2 batter into greased 9 x 13-inch pan. Sprinkle 1/2 topping over batter. Add remaining batter; sprinkle with rest of topping. Bake at 350° for 30 minutes, or until done.
Sift together dry ingredients. Set aside. Beat eggs, sugar, oil, black walnut flavoring and vanilla together. Add dry ingredients to this. Mix to a paste, fold in apples, nuts and raisins.
Combine sour cream, mayonnaise, shrimp, salt, flavor enhancer, pepper, paprika, onion and sugar. Mix well by hand; do not use blender. Refrigerate until chilled and serve with chips.
Mix together dry cake mix, oleo, walnuts and 3 ounces of milk (half the can). Spread 1/2 mixture in bottom of a 9 x 13-inch pan and pat down. Bake for 10 minutes at 350°. Melt caramels with rest of milk. Remove pan from oven. Pour on caramel mixture. Sprinkle with chocolate chips. Drop remaining cake mixture in small pieces on top. Bake for 20 minutes more.
Place apples in a saucepan. Add water just to cover. Simmer 6 to 8 minutes, until tender. Remove from heat. Stir in sugar and cinnamon and set aside. Separate biscuits and roll each to 1/2-inch thickness. Place 1 to 1 1/2 tablespoons of cooked apples on each round. Fold dough over apple mixture and crimp edges with a fork to seal. Heat 1-inch of oil in skillet on medium-high. Cook pie for about 2 minutes. Drain pies. Enjoy.
Combine all ingredients and refrigerate for a day. Will keep for 2 weeks if refrigerated.
Combine tomato sauce, brown sugar and mustard; set aside. Combine eggs, onion, cracker crumbs, ground beef, salt and pepper. Add 1/2 of tomato sauce mixture and stir thoroughly. Place in casserole or loaf pan. Pour remaining tomato sauce mixture over top. Bake at 350° for 1 to 2 hours.
Mix sugar and sour cream together. Add remaining ingredients. Chill before serving. Makes 10 servings.
In a food processor, puree the beans with the spices, adding water to thin. Garnish with parsley and serve with toasted pita bread.