HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large bowl, whip Milnot. Add sugar and vanilla. In small bowl, cream the cream cheese and Jell-O. Add lemon juice. Combine with Milnot mixture and pour into graham cracker crust, using 9 x 13-inch pan.
Pour apples into an ungreased cake pan. Top with dry cake mix. Top with slabs of butter. Bake at 350 degrees until golden brown.
Melt butter over low heat. Add celery, onion, carrots and parsley. Sprinkle with salt, pepper and poultry seasoning to taste. Saute until soft. Add bread cubes, turning until all are buttered. Add extra melted butter, if necessary. Beat 3 eggs until light and pour over mixture. Stir until all mixture is moistened. Will fill 10 pound turkey or can be baked in a casserole.
Drain syrup from pineapple; add enough water to syrup to make 2 cups. Heat to boiling point; dissolve lemon and lime gelatin in boiling liquid. Add salt. Cool until slightly thickened. When beginning to congeal, fold in cottage cheese, mayonnaise, crushed pineapple and nuts. Pour into mold or Pyrex dish. Place in refrigerator to chill and set. Serve on lettuce leaf. Serves 10 to 12.
Pour the first 3 ingredients into a large, sturdy grocery bag. Seal and shake well. Pour into a 5 pound canister with a tight lid.
Mix apples with 1/2 cup of sugar and cinnamon mixture. Grease tube pan. Mix flour, sugar, eggs, orange juice, oil, vanilla extract and baking powder. Pour 1/2 batter into tube pan. Add 1/2 apples. Repeat. Bake at 425° for 15 minutes. Reduce heat and bake at 350° for 45 minutes to an hour.
Put rhubarb in large kettle. Pour boiling water over rhubarb. Let stand for about 5 minutes. Drain and squeeze out much of the liquid. Add sugar, egg yolks, flour, butter, water and salt. Cook over low heat until thick. Remove from heat and add the vanilla. pour into baked pie shell and cover with meringue. Make meringue with the egg whites. Return to oven and brown.
Combine first 5 ingredients, cover and place in refrigerator two to four hours. Combine next 4 ingredients, bring to a boil. Remove from heat and cool.
Combine first 4 ingredients. Stir in remaining ingredients and cover; chill. Makes about 6 cups.
Cube up sweet potatoes. Spray slow cooker with Pam. Place sweet potatoes in slow cooker and add pie filling and remaining ingredients. Coat sweet potatoes and cook 2 1/2 - 3 1/2 hours. Just before serving, top potatoes with topping. Serves 10.
Cream together sugar, margarine and egg. Add remaining ingredients. Shape into 3/4-inch balls. Roll in sugar. Bake 10 to 12 minutes at 350° on a greased pan.
In large chilled bowl, whip cream until soft peaks form, add 1/2 c. sugar. Coarsely crumble gingersnaps and place 1/2 c. in large clear bowl. Spread 1/3 pumpkin mix over crumbs top with 1/3 cream. Continue layering ingredients ending with cream. Sprinkle a few crumbs on top for garnish. May be made two days in advance.
Mix all ingredients together, folding in asparagus last. Use 1/4 crumbs for top. Bake at 375° for 1/2 hour or until knife comes out clean.
Brown ground beef. Add onion, green pepper, salt, pepper, garlic and soy sauce. Put in large greased casserole dish. Add beans. Stir in barbecue sauce. Add pineapple plus a portion of the juice until desired consistency. Mix well. Bake about 45 minutes at 350° until hot and bubbly. Serves 4 to 6.
Mix the ingredients and press into cheese cake pan. Bake at 325° until dry, about 10 minutes.
Combine oats and milk. Add beaten eggs and mix well. Add sugar and oil. Mix well. Mix all remaining ingredients. If desired, add some cinnamon and raisins. Fill muffin tins 2/3 full. Bake at 400° for 20 minutes. Makes 24 muffins.
Mix salt, sugar, syrup and butter. Bring to a boil in microwave. Stir. Boil for 3 minutes in microwave. Remove and add baking soda. Mix well and pour over popped corn. Cook for 30 seconds in microwave. Remove and mix. Repeat process 3 more times (4 in all). Let cool, eat and enjoy.
Cook onion and hamburg. Add spaghetti sauce and cook until hot. Serve in Torpedo rolls with cheese. Serves 6 to 8 large rolls.
Mix 2 small boxes apricot Jell-O or 1 family size and crushed pineapple in pan. Mix all together. Heat in pan, then cool. Add Cool Whip, cottage cheese, pecans and buttermilk. Pour into deep dish or mold. Refrigerate until set.
Cook broccoli according to package directions, omitting salt called for. Drain thoroughly. Place broccoli in 10 x 1 1/4-inch baking dish. Combine soup and cheese. Gradually add milk, mayonnaise and egg to soup mixture, stirring until well blended. Pour over broccoli in baking dish. Combine bread crumbs and butter. Sprinkle over mixture. Bake at 350° for 45 minutes or until crumbs are light brown. Serves 6.
Brown sausage and ground beef. Pour off fat. Put sausage, ground beef and remaining ingredients into crock-pot until melted. Serve from crock-pot with tortilla chips.
Boil potatoes, onion, 1 tablespoon salt and 1 teaspoon pepper in a large kettle until tender. Drain. Put back into kettle and add eggs, butter and milk to desired thickness. Heat until warm. Add salt and pepper to taste.
In the bottom of sterilized quart jars, put a large spray of dill, 1 clove garlic and 1 hot pepper. Pack firm cucumbers, washed and dried, in the jars and fill with brine made of 1 cup salt and 1 cup cider vinegar to each 14 cups of cold water. Top each jar with another spray of dill and a clove of garlic. Seal jars and store in a dark, cool spot for 4 to 6 weeks before using.
Cream butter and sugar; add table syrup, the beaten eggs, the pecans and sugar. Beat together well. Put in unbaked pie shell and bake slow at 275° for about 30 minutes. Serve with whipped cream.
Combine all ingredients and stir with a spoon. Divide in half and roll between waxed paper. Bake at 425° or according to pie directions. Makes 2 crusts. This is an easy pie crust, like playing with play dough!
Mix 1 cup sifted flour and sour cream together. Cream sugar, butter, eggs and vanilla. Add to first mixture. Add the other cup of flour and mix until well blended. Add baking powder, mixing well. In a well-greased Bundt pan, place half of batter. Mix nuts, sugar and cinnamon. Sprinkle over batter in Bundt pan. Pour remaining batter over mixture. Bake 1 hour at 350°.
Cream together butter, peanut butter and sugars. Blend in egg and vanilla. In another bowl, combine oats, flour and soda. Blend into creamed mixture thoroughly. Stir in chocolate chips, nuts or coconut. Shape into 1-inch balls. Place on ungreased cookie sheet. Bake at 350° for 10 to 11 minutes or just until edges are golden brown. Cool 1 minute on cookie sheet, then remove to cooling rack.
Use crock-pot or 9 x 13-inch baking dish covered with foil. Sprinkle both sides with spices (trim excess fat). Lay peppers on top. Pour broth, juices and beer; cover. Bake at 300° for 4 hours. When done, shred meat with fork. Serve on hard rolls. Crock-pot easiest. Use 2 roasts and cook all day.
Brown sausage. Beat eggs. Mix sausage, eggs and all other ingredients together. Bake at 350° for 30 minutes, covered, and another 15 minutes, uncovered. Bakes best in a glass dish.
Butter a 9 x 13-inch pan. Add pie filling, pineapple, cake mix and pecans. Dot with butter. Bake at 350° for 1 to 1 1/4 hours.
Blend the dry ingredients into the whipped cream and mix well. Add crushed pineapple, along with its juice. Fold in marshmallows and nuts. Put in an 8 x 8-inch dish and refrigerate 2 hours.
In large skillet, heat oil and cook shrimp over high heat, stirring frequently, until shrimp start to turn pink. Add scallions and continue cooking about 2 minutes.
Cook chicken breasts until tender. When cooled, dice fine. Add mustard, vinegar and sugar. Mix thoroughly, using a silver knife. Add celery and a sprinkle of salt. Mix again. Then add diced eggs with another sprinkle of salt. Again, mix. Add Miracle Whip and stir in thoroughly. If too stiff, add more Miracle Whip. If too tart, add a little more sugar. Makes about 1 quart of salad.
Cook macaroni; drain. Add egg and milk; mix together. Layer in casserole dish: 1st layer, macaroni; 2nd layer, meat mixture and 3rd layer, sprinkle oregano and cover with pizza cheese. Repeat until all ingredients are gone. Bake at 350° for 30 minutes.
Drain salmon and place in medium mixing bowl. Add egg and Bay seasoning. Stir in mustard; add diced onion. Stir in seafood breader. Form into patties. Fry on medium heat until brown. Then flip; fry until brown.
Deep fry chicken wings for 15 minutes. Put them in sauce, then on a tray. Pour remaining sauce on them and place in a 300° to 350° oven for 5 minutes.
Combine flour, 1 1/2 teaspoons salt and dash of pepper; dredge cubes of beef stew in mixture. Brown in a little fat. Place meat in 3 quart casserole. Add onions, celery, carrots and potatoes. Combine tomato soup, water, 1 teaspoon salt, dash of pepper, cloves and bay leaf. Heat. Pour tomato mixture over vegetables and meat. Cover. Bake in moderate oven (350°) for 1 hour and 45 minutes or until meat is tender and potatoes almost tender. Add the peas or limas. Cover and bake 15 minutes longer. Makes 6 to 8 servings.
Combine first 2 ingredients; press into 13 x 9-inch pan. Combine next 3 ingredients in bowl; spread over cookie crust and chill 30 minutes. Mix pudding with milk; spread over cream cheese mixture. Chill 30 minutes.
Toss ingredients together. Microwave on High for 15 to 20 minutes. Stir. Return for 5 minutes increments until potatoes are tender.
Squeeze the juice from the lemons. Add the leaves of the mint, the sugar and water and let stand for 1 hour, then add the ginger ale, the almonds thinly sliced and the cherries cut into 4 pieces; pour this over 8 cups cracked ice and serve.
In a large saucepan, combine apple cider or juice, brown sugar and nutmeg. For spice bag, place cinnamon, allspice and the 1 teaspoon of cloves in cheesecloth and tie; add to cider mixture. Bring to boiling. Reduce heat, cover and simmer 10 minutes. Remove spice bag and discard. Serve cider in mugs with a clove-studded orange wedge in each. Makes 8 (8-ounce) servings.
Mix all ingredients together adding peas last. Bake at 350° for 30 minutes.
Cream together butter and sugars. Add eggs; beat well. Mix in remaining ingredients. Drop by teaspoon onto a cookie sheet. Bake at 350° for 15 minutes.
Break chicken apart with a fork. Add remaining ingredients. Mix well and serve. Yields 4 servings.
Model into desired shape. Put in aluminum foil on cookie sheet. Bake in oven (250° to 350°) for over an hour. For play only, not edible.
Blend together milk, lemon juice and Cool Whip. Drain juice from mandarin oranges. Beat all ingredients, except pineapple, oranges and nuts. Slice the bananas and pecans. Pour into crust and chill.
Place green beans on bottom of oblong baking dish. Sprinkle with garlic salt. Mix sour cream and soup. Top green beans with mixture. Slice Velveeta cheese thinly on top of sour cream. Do another layer of sour cream and then another layer of cheese. Crush crackers and mix with butter. Heat in 300° oven for 30 to 40 minutes.
Skewer meat on both sides. Rub garlic and onion powder on both sides of meat. Pour the Italian dressing over the meat and marinade for three hours or more; the longer the better. Put meat on grill for 20 minutes for more or less depending on how you like your meat. Slice in thin slices. Good with baked potatoes, salad and garlic toast.
Mix well. Place in greased casserole. Cover with crumbs. May also use potato chip crumbs. Bake at 350° for 30 to 40 minutes.
Brown ground beef, onion and pepper in frying pan until ground beef is done; drain off excess grease. Spray a 9 x 13-inch pan with nonstick coating. Heat tortillas for 30 to 45 seconds in microwave. Put a light layer of enchilada sauce on bottom of pan. Put 1 to 2 spoonfuls of meat mixture onto a tortilla; add Cheddar cheese, then fold the sides up onto the top. Do the same for each tortilla, placing each into the 9 x 13-inch pan. Pour remaining sauce over the tortillas; top with the Mozzarella cheese. Bake at 350° for 30 minutes.
Pour peas in bowl; mash well with potato masher. Add egg, salt, pepper, flour and onions. Mix well. Pour oil in skillet and cook on medium heat. Drop mixture by heaping tablespoon into hot oil. Brown.
Cook chicken in water with salt and pepper; tear into bite size pieces. Mix tomatoes, soups and 1/3 of cheese together. Put tortilla shells in bottom of casserole. Layer chicken, soup mixture and cheese. Repeat layers. Bake at 350° for about 30 minutes.
Place asparagus in a skillet; sprinkle with salt if desired. Add 1/2 inch of water; bring to a boil. Reduce heat; cover and simmer until crisp-tender, about 4 minutes. Meanwhile, melt butter; add lemon juice and sesame seeds. Drain asparagus; drizzle with the butter mixture. Makes 1 serving.
Melt peanut butter, chips and butter in microwave. Pour over cereal in large bowl (very large). Mix well. Empty sugar into brown bag. Shake! Shake! Shake!
Place 6 slices of bread in a greased 9 x 12-inch casserole dish. Top with half the sausage and 1 cup cheese. Put remaining bread, then sausage and cheese. Pour the egg mixture over sausage, bread and cheese. Bake at 350° for about 45 minutes.
Brown ground beef with onions and celery in skillet, stirring until ground beef is crumbly; drain. Add soup and tomato sauce; mix well. Cook until bubbly. Spoon into baking dish. Top with mashed potatoes. Bake for 1 hour or until potatoes are light brown at 350°.
Cook noodles; drain. Drain spinach. Combine egg, spinach, cottage cheese, half of the Mozzarella cheese, oregano, basil and garlic. Spread the spinach-cheese mixture evenly on the four lasagna noodles. Loosely roll each noodle, jelly roll style, starting with short edge. Place seam-side down in microwave-safe dish. You can refrigerate at this point until ready to serve. Pour tomato sauce over rolls. Cook, covered, for 10 to 12 minutes on High in microwave. Sprinkle with remaining Mozzarella. Cover and let stand 5 minutes.
Combine chili sauce, horseradish, lemon juice and Worcestershire sauce in small bowl and blend well. Add celery and Tabasco to taste. Great with chilled shrimp or with crackers.
In large pan, cook zucchini, covered in boiling salted water until crisp and tender (about 4 to 5 minutes). Drain well and set aside. In same pan, cook onion and green pepper in margarine until tender, not brown. Remove from heat. Stir in mushrooms, dry sauce mix, water and tomato paste. Mix well. Gently stir in zucchini and Mozzarella cheese. Turn into a 10 x 6 x 2-inch baking dish. Sprinkle top with Parmesan cheese. Bake at 350° for 30 to 35 minutes. Makes 6 to 8 servings.
Thaw berries; dissolve jello in hot water. Add berries and pineapple. Pour half of mixture into shallow dish. Refrigerate until firm. Spread sour cream on top. Refrigerate until set, then pour remaining mix. Return to refrigerator.
Preheat oven to 350°. Mix flour, sugar, baking soda and salt. In saucepan, mix butter, water and cocoa powder. Continually stirring, melt, then remove from heat. Combine with the flour mixture. Mix well. Add eggs, buttermilk and vanilla; beat for 2 minutes. Fill cones to about an inch from the top. Put ice cream cones into a muffin tin or a big baking pan. Bake at 350° for 30 minutes. Cool, then frost.
Sprinkle yeast in 1/4 cup warm water and 1 teaspoon sugar; set aside. Mix 1/3 cup sugar, 1 cup warm water, egg, Crisco and salt. Add 1/4 cup water and 1 teaspoon sugar. Knead and put in large mixing bowl. Let rise 1 1/2 to 2 hours. Mash down and store in refrigerator, about 2 hours before using. Roll out on floured board and cut with biscuit cutter. Brush rolls with butter. Bake at 350° to 400° until done.
Dissolve sugar in water; cool slightly and pour into a 9 x 13-inch pan. Then add fruits and juices. Freeze.
Cream sugar and butter; add eggs, milk and coconut. Pour into pie shell. Bake 1 hour or until brown at 350°.
Cut dressed and skinned fish into slices about 1-inch thick. Have a deep fat fryer with fat deep enough to completely cover fish, hot and waiting. Pepper and salt the fish; dip in undiluted evaporated milk. Roll in cracker crumbs or cornmeal and drop into hot fat. When golden brown, drain and serve hot with lemon juice and hush puppies.
Cut cabbage in small wedges. Cook until tender; drain. In greased casserole dish, place alternate layers of cabbage, soup, milk and cheese mixture. Top with crumbs and dot generously with butter. Bake 30 minutes at 350°.
Mix pudding and pineapple together. Add remaining ingredients and fold in Cool Whip. Refrigerate.
Cream butter and sugar, then add water and flour. Add flavoring and pecans. Roll balls with hands and shape into fingers. Bake in 350° oven. While still hot, roll in powdered sugar.
Mix together eggs, Eagle Brand milk, lime juice, salt, food coloring and lime peeling. Pour into baked pie shell. Bake 10 minutes at 350°.
Heat oven to 350 degrees. Grease bottom only of loaf pan, 9 x 5 x 3. Chop fruit cocktail, drain thoroughly. Mix fruit cocktail and remaining ingredients; beat vigorously 30 strokes. Pour into pan. Bake until wooden pick inserted in center comes out clean, 50 to 55 minutes. Cool 10 minutes. Loosen sides of loaf pan. Remove from pan, cool completely before slicing. Wrap and remaining tightly in plastic wrap and store in refrigerator up to 1 week.
Melt margarine and pour into a 13 x 9-inch baking dish. Cook zucchini squash in water until tender. Place 3/4 of stuffing mix on the margarine in the bottom of baking dish. Add zucchini. Add soup and sour cream (mix together). Add chopped onion. Pour on top of zucchini. Place remainder of stuffing mix on top. Bake 30 minutes at 350°.
Cut each squash in half. Remove seeds and fibers; peel. Cut into 1/2-inch slices. Stir remaining ingredients (except apples) in a small bowl. Arrange squash in ungreased baking dish. Top with apple slices. Sprinkle sugar mixture on top. Cover with foil. Bake 50 to 60 minutes in a 350° oven until tender.
Melt butter and mix flour and nuts. Pat in bottom of a 9 x 13-inch pan. Bake at 350° for 30 minutes. Cool.
Beat egg whites with salt until foamy. Add sugar and beat until soft peaks form. Add vanilla and vinegar and beat until stiff peaks form. Fold egg white meringue into chocolate, adding nuts if desired.
Make syrup by boiling sugar and 4 cups water 10 minutes. Add tea and fruit juices. Chill 2 to 3 hours. Add remaining ingredients. Pour over a block of ice in a punch bowl or over ice cubes. Makes 60 to 70 servings.
Have all ingredients at room temperature. Cream butter. Add cheese and blend well. Sift dry ingredients and add gradually to butter cheese mixture.
Grease and flour Bundt pan. Mix together flour, sugar, cinnamon, baking soda and salt. Drain pineapple; add syrup to dry mixture. Add eggs, oil and vanilla. Beat 3 minutes. Stir in pineapple, carrots and nuts. Bake at 325° for about 1 1/2 hours. Cool 10 minutes in pan before unmolding.
Brown beef and onion. Add uncooked rice and set aside. Mix Italian soup, water and tomato sauce well and set aside.
Grease and flour two 9 x 5 x 3 loaf pans. Line the bottoms with waxed paper. Set aside. Combine the pecans, pineapple, peaches, raisins and 1/2 c. flour; set aside. In a mixing bowl, cream butter and sugar, add the eggs one at a time, beating well after each addition. Add 1/2 c. peach nectar, honey and milk; beat well (mixture will appear curried). Combine cinnamon, baking powder, salt, allspice and remaining flour; Add to the creamed mixture and mix well. Pour into prepared pans and bake at 325° for 1 1/2 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to a wire rack to cool completely. Wrap tightly and store in a cool place. Slice and bring to room temperature before serving.
Mix caramel and 1/3 cup evaporated milk. Heat on low until caramels are melted. In bowl, mix cake mix, melted butter and 1/3 cup evaporated milk. Put half of mixture in a 9 x 13-inch cake pan and cook for 6 minutes at 350°. Take out of oven and pour chocolate chips over brownie mix. Then put caramel mix over chocolate chips. Top with other half of cake mix dough. Crumble and spread best you can (will not cover completely). Cook at 350° for 20 minutes.
Mix together. Batter will be lumpy. Bake 20 to 25 minutes at 400°. Let set 5 minutes. Makes 14.
Scald milk, sugar and oleo in microwave; let cool. In large bowl, dissolve yeast in warm water. Add cooled milk mixture, egg and salt. Stir in 4 cups flour and no more. Cover and refrigerate overnight. Roll out cold dough on lightly floured board. Spread with one stick melted oleo. Sprinkle with 2 cups brown sugar and cinnamon. Cut rolls and put in pan. Let rise and bake at 400° for 20 minutes. Glaze with powdered sugar, vanilla and boiling water. Drizzle over rolls.
Combine flour, salt, and baking powder. Beat eggs with milk and add melted Crisco and whole kernel corn. Combine two mixtures lightly. Drop from a tablespoon into shallow Crisco heated to 365°. Fry until brown and cooked in center, 4 to 5 minutes. Drain on absorbent paper. Serve hot with maple syrup. Makes 15 to 20 fritters.
Mix flour, cocoa, sugar, salt. Add beaten egg yolks. Add milk. Cook in double boiler until mixture is thick; remove, add butter and vanilla. Pour into pastry and top with meringue (egg whites beaten until stiff, gradually adding 6 tbsp. sugar; continue to beat until stiff and glossy). Bake 12 to 15 minutes at 350 degrees.
Mix ingredients in saucepan. Cook, stirring constantly, on medium heat to a boil. Boil and stir five minutes. Stir in until melted, 6 ounce package of chocolate chips and 1 teaspoon vanilla. Stir in 1 cup of nuts. Spread in buttered pan.
Combine first 5 ingredients in a large bowl. When this mixture is lukewarm, add warm water and yeast. Stir in white flour. When dough is stiff enough to handle, turn onto floured board and knead 5 to 10 minutes. Place in greased bowl, cover and let rise until doubled. Punch down and let rise again. Shape into 2 loaves and place in greased 9 x 5 x 3-inch pans. Bake at 350° for 30 to 40 minutes. Cool on rack, brushing loaves with margarine for a soft crust.
Mix all together and pour in an unbaked pie shell. Bake 45 minutes at 350°. Makes 2 pies.
Lightly brown finely chopped onion in oil in saucepan. Mix in chili powder, water and hamburg. Bring to boil; add salt, pepper, ketchup and Worcestershire sauce. Simmer 1 hour.
Put apples in shallow 2 quart casserole and add water. Combine sugars, spices, salt and flour in mixing bowl. Cut in butter with a pastry blender, until mixture is crumbly. Spoon evenly over apples. Cover and bake at 350° for 30 minutes. Uncover and bake 30 minutes more. Serve hot or cold with sweet cream or ice cream. Good plain too.
Drain pineapple. Measure syrup and add water to measure 1 1/4 cups of liquid. Bring to a boil over high heat. Stir in rice and salt. Cover, reduce heat and simmer 5 minutes. Stir in cherries and pineapple. Chill thoroughly. Fold marshmallows and Cool Whip into chilled rice mixture. Serves 6 to 8.
Boil potatoes in jackets, cool, peel and slice. Cook bacon until crisp, drain and reserve 2 Tbsp. drippings. Add onion to drippings and cook until tender. Stir in flour, sugar, salt, celery seed, and pepper. Add water and vinegar, stir and cook until thickened. Add potatoes and bacon. Cook until heated through.
Cook raisins in water slowly for 20 minutes. Cool, drain and save liquid. Cream sugar, egg and shortening. Add enough water to liquid to make 3/4 cup in all. Sift flour, salt and soda. Add to creamed mixture alternately with liquid. Add raisins and walnuts. Fill buttered round bean cans or tomato cans 1/2 full and bake in 350° oven for 45 minutes for bean can/1 hour for tomato cans.