HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve jello in water; add strawberries, then pineapple juice and then pineapple. Place 2/3 of mixture in large dish (approximately 13 x 9 1/2 x 2-inches) and set in refrigerator until firm, approximately 30 minutes. When set, cover with sour cream and remaining jello mixture on top. Chill until set.
Sort beans and rinse well. Cover with tap water and soak overnight. Drain and put into large pot. Add the hot water and the bone, onion, green rareripe, garlic, bay leaf, cayenne and salt. Mix, bring to boil. Cover and reduce heat to a simmer. Simmer until tender, about 2 to 2 1/2 hours. (Add water, if necessary to keep from sticking or burning.) Stif often. Add sausage pieces, mix, simmer for 15 to 20 minutes, until cooked, uncovered. Thick gravy will form. Serve over hot cooked rice.
Mix chocolate and margarine. Add other ingredients and pour into pie plate. Bake at 350° for 25 minutes.
Mix in a 13 x 9-inch pan the rice, milk and soups. Place chicken breasts on top with small pat of butter on top. Cook at 350° for 1 hour to 1 1/4 hours until bubbly.
Premeasure ingredients. Melt marshmallows over low heat until smooth. Remove from heat. Add Molly McButter sprinkles. Mix well. Add cereal and raisins. Stir in quickly until well coated. Press mixture evenly into a 13 x 9-inch pan coated with cooking spray. Cut into squares.
Combine dry ingredients in large bowl. Add eggs and oil. Stir until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, nuts and bananas. Spoon batter into well-greased and floured 9-inch cake pans. Bake at 350° for 25 to 30 minutes or until cake tests done. Cool in pans for 10 minutes. Remove from pans. Frost when cool.
Mix sugars and shortening together. Add 2 tablespoons water and eggs. Dissolve soda in 1/4 cup hot water. Add to mix. Add cut up dates. Sift together flour and cinnamon. Mix all together. Add chopped walnuts. Roll in wax paper and refrigerate for 1 hour or overnight. Cut in slices and bake at 350° for 8 minutes.
Arrange chicken in bottom of baking dish, sprinkle rice over chicken. Mix the 3 soups and water together, pour over chicken and rice. Cover with foil and bake in 325° oven approximately 1 hour or until chicken is done. This recipe can be changed by adding 1 cup diced celery and 1 cup chopped onion.
Cream together the butter, shortening and sugar. Add eggs and vanilla. Mix well. Sift together the flour and cream of tartar. Stir flour mixture and baking soda into creamed butter mixture. Chill before rolling. Roll thinly on pastry cloth. Cut with cutters and bake at 375° for 6 minutes. Sprinkle with colored sugar before baking or decorate with icing after cool.
Sprinkle apples with lemon juice to keep color bright. Combine apples, celery and walnuts. Blend mayonnaise and cream. Add to apple mixture. Toss; chill thoroughly. Serve on crisp lettuce. Yields 6 servings.
Preheat oven to 400°. Grease a 10 x 1 1/2-inch pie plate.
Beat all ingredients	except	flour.	After mixed add flour. Drop by tablespoon on cookie sheet. Bake at 350° for 10 to 12 minutes.
In a large bowl, cream the oleo and sugar until light. Beat eggs, one at a time. Add vanilla. Sift flour, baking powder, soda, salt and cocoa. Add to creamed mixture alternately with water, beating well. Stir in kraut. Pour into greased and floured 9 x 13-inch pan and bake at 350° for 35 to 40 minutes. Cool in pan and frost.
Heat oven to 350°. Spread cream cheese on bottom of 9-inch pie plate. Top with 1 cup Mozzarella cheese, pizza sauce and remaining Mozzarella cheese. Bake for 15 to 20 minutes or until mixture is thoroughly heated and cheese is melted. Serve with assorted crackers and breadsticks.
In glass baking dish 10 x 6 x 2-inch stir together 2/3 c. sugar, tapioca,1/4 tsp. salt and the cinnamon. Fold in peaches, dot with butter. Mix together the flour, baking powder, 1/3 c. sugar and 1/2 tsp. salt; add shortening, egg and milk. Beat only until smooth (about 1/2 minute). Spoon evenly over peaches, spreading with spatula.
Peel cooled potatoes and cube into a large bowl. Add eggs as you cut them into small pieces. Mix remaining ingredients; sprinkle with paprika. Chill.
Combine salt, pepper and paprika; rub over chicken pieces. Place chicken in a single layer in an un-greased baking dish. Combine Worcestershire sauce and lemon juice; drizzle over chicken. Cut the margarine into small pats and place two pats on each piece of chicken. Cover dish with aluminum foil. Bake in a 500-degree oven 15 minutes. Reduce oven temperature to 350 degrees and bake 1 hour longer. If crisp chicken is desired, do not add soup. If you use the soup, combine soup with 1/2 soup can of water. Fifteen minutes before the end of baking time, pour some mixture over chicken, and continue baking for the remaining 15 minutes. Yield: 4 - 5 Servings.
Break pretzels into small pieces; pour melted butter over pretzels. Bake for 20 minutes at 350° in large Pyrex baking dish. Cool. Mix cream cheese with sugar. Add Cool Whip; pour over pretzels. Dissolve strawberry jello in boiling water. Add frozen strawberries; mix well. Pour over cream cheese mixture. Chill until set.
In a large mixing bowl, combine all ingredients; mix well. Pour into pie shell and bake in 350° oven for 45 minutes.
Mix together flour, salt and brown sugar. Cut in 1 cup shortening. Add vinegar and milk. Mix until coarse and forms a ball. Makes 2 (10-inch) pie crusts.
Brown beef with onion and bell pepper. Add water and rice. Season to taste with chili powder. Simmer over low heat until rice is done and water is absorbed.
Brown beef and onions, drain, add taco seasoning. Stir, add all remaining ingredients and simmer for 30 minutes or more. Serve with Taco Chips in bottom of bowls or with Tortillas or Corn Bread on the side. Top with toppings of your choice. This makes a huge amount but it can be frozen or just do one of each ingredient.
Mix together wafer crumbs, powdered sugar, cocoa, walnuts, corn syrup and bourbon. Mix well. Shape into 1-inch balls. Roll in granulated or powdered sugar. Store in container with tight fitting lid. The longer stored, the better.
Lightly butter bread both sides; cut each slice into 8 pieces. Alternate layers of cheese and bread, beginning and ending with bread in a 9 x 13-inch buttered dish. Beat the next 6 ingredients together; pour over bread and cheese. Allow to stand refrigerated overnight, covered. Cover baking dish; place in pan of water. Bake for 1 1/2 hours at 350°. May also use (or replace chilies) with ham, shrimp, chicken or mushrooms. Serves 8 to 10.
Mix hash browns, cream of chicken soup, sour cream, cheese, onions, salt, pepper and 1/2 cup melted butter. Spread mixture into 13 x 9 x 12-inch baking dish. Combine remaining melted butter and crushed corn flakes and top mixture evenly. Bake at 350° for 1 hour. Yields 8 servings.
Mix in pan, sugar, cocoa, milk and butter. Bring mixture to a boil, then add remaining ingredients. Drop by teaspoonfuls on waxed paper or greased cookie sheet. Refrigerate.
Combine corn flake crumbs and seasonings. Beat egg and vegetable oil in a small bowl. Dip chicken breasts in beaten egg and dredge in crumb mixture. Place in baking sheet lined with aluminum foil for easy clean-up. Bake at 400° for 30 minutes.
Mix first 3 ingredients. press into 9 x 12 pan. Bake at 400° for 6 minutes. Don't Overbake. Cream together cream cheese, sugar and Cool Whip. Spread over pretzel mixture. Prepare jello in 2 c. boiling water. Chill until slightly set. Add strawberries and pour over cheese mixture. Chill.
Blend together flour and butter; then add pecans. Press mixture into a 13 x 9-inch pan for crust and bake at 350° for 15 minutes. Cool.
Saute onion, celery and garlic in margarine until tender. Add broth and boil 15 minutes. Add beans, parsley, salt, pepper and a little Hunt's sauce; mix well. Mix in cooked and drained ditalini and serve hot.
Combine flour, salt and pepper in a plastic bag. Add 2 or 3 pheasant pieces at a time and shake to coat. Brown pheasant lightly in butter or margarine. Add wine. Cover and simmer about 35 to 55 minutes, or until tender. Remove pheasant to warm platter. Beat cream with egg yolks. Slowly stir into pan drippings. Cook and stir over medium heat just until sauce is smooth and thickened. Do not boil. Pour sauce over pheasant. Garnish platter with sauteed apples.
Put everything, except onion rings, in a covered 2-quart dish and microwave on High for 8 minutes. Stir and microwave on High for 4 minutes. Stir and microwave on High 4 minutes more. Stir in 2 tablespoons butter and put onion rings on top. Then microwave at High for 1 minute, uncovered.
Drain and flake salmon, removing any skin and bones. Combine salmon with next 6 ingredients; mix thoroughly. Chill several hours. Combine pecans and parsley. Shape salmon mixture into an 8 x 12-inch log and roll in nut mixture. Chill well; serve with your favorite crackers. This is best when made a day or two ahead of time and kept tightly covered.
Sift flour, soda, salt and sugar in mixing bowl. Mix in uncooked oats; add melted butter. Mix well. Press 1/2 of the mixture into a 12 x 18 x 2-inch ungreased pan. Spread with the apple butter, then cover with the remaining batter. Pat lightly. Bake at 350° for 45 to 55 minutes or until lightly brown. Cool in pan and cut into bars.
Cook potatoes until soft. Chop egg into small pieces. Mix all ingredients together while still warm.
Mix all ingredients together. Bake in greased casserole dish at 350° for 1/2 hour.
Mix all ingredients in a Dutch oven pot (or larger); cook slowly on low for about 1 hour. Cool and enjoy. (Remove pickling spice before storing or serving). Makes a great vegetable dish for a buffet or covered dish supper. Will keep in refrigerator for several weeks.
Blend butter and flour in saucepan. Add chicken or turkey stock and stir until thick. Add nutmeg. Blend in whipped cream, sherry and Worcestershire sauce. Lay broccoli spears in bottom of shallow dish; cover with turkey slices and pour sauce over it. Sprinkle with grated cheese and put under the broiler until heated thoroughly and brown.
Cook onion, celery and pepper in oleo until clear, then add other ingredients. Simmer 30 minutes in large pot. Can be served over rice. Salt and pepper to taste.
Into large container with seal, peel oranges; cut into bite-size pieces toward the center core. Squeeze core for juice into bowl, being careful not to drop seeds. Quarter and peel apples; cut out core, then into bite-size pieces. Cut peeled bananas into bite-size pieces. Add remaining ingredients, stirring well. Refrigerate at least 2 hours before serving.
Cook ziti, drain. Cook meat with a little bit of the sauce. Spoon off fat. Add meat to Ricotta. Add together egg, Parmesan cheese, salt, pepper, parsley and 1/2 the Mozzarella. Mix. Add this to meat-cheese mixture. Now add ziti and mix well. Add 1/2 of the sauce, a little at a time, mixing gently. Put some sauce in the bottom of a 13 x 9-inch baking dish. Put the ziti mixture in dish and cover with remaining sauce. Now sprinkle the remaining Mozzarella cheese on top. Bake, covered, at 350° for 20 to 40 minutes, until bubbling.
Cream together 1 cup sugar and cream cheese. Add eggs (mix well after each), 1 teaspoon vanilla and salt. Bake in spring-form pan at 325° for 50 to 53 minutes. Cool 10 minutes. Top with sour cream, 2 tablespoons sugar and 1 teaspoon vanilla, stirred together.
Mix all ingredients; pour into pie shell. Bake at 350° for 45 to 50 minutes.
Pour half of the beer or soda out of can, place can inside chicken. Rub chicken down with salt, pepper and garlic salt. Place on grill and cook until done. Makes a really moist chicken. You can also do this with turkey.
Mix 1 1/2 cups of warm water, yeast and sugar; set aside and let rise until bubbly. In a large bowl, mix the yeast mixture and the flour. Mix well. Add oil, salt and 8 cups water. Knead for 20 minutes. Let rise 6 hours, covered. Knead again. Grease 6 pans, fill pans 1/2 full. Let rise to edge of pans. Beat 1 egg and brush over top of loaves. Bake 1 hour at 450°.
In a large bowl, combine first eight ingredients. Place chicken in mixture and turn to coat. Cover and marinate overnight in the refrigerator. Remove chicken from marinade; coat each piece with crumbs and arrange on a shallow baking pan. Bake, uncovered, at 350° for 45 minutes or until juices run clear.
Chop onion and garlic and saute in oil; remove from oil. Cool oil slightly and brown chicken in oil. Wash rice until water is clear and place into a turkey roaster. Add 3 pints of very hot water, salt, tomatoes, onions, garlic and food coloring; stir. Place chicken on top and pour oil over it. Cover. Start cooking at 500° for 15 minutes; lower to 350° and cook for 30 to 45 minutes. Garnish with peas and pimento and heat slightly.
Mix all ingredients together. Add 2 tablespoons to 1 cup boiling water.
Mix and refrigerate 1 hour. Make into shape of strawberry and roll in red sugar. Green leaves are slivered almonds dipped in food coloring. Add water to green coloring.
Place margarine and flour in blender (food processor) with steel blade. Place crust ingredients in the bowl and process on high speed until combined. Pat mix into bottom 9 x 13-inch pan. Bake at 350° for 10 minutes or until golden. Set aside to cool. Meanwhile, add nuts to coarsely chop; set aside. Then add eggs to empty bowl process on high speed, adding brown sugar gradually. Then add flour, baking powder, salt and vanilla just until combined. Then fold in walnuts, coconut and semi-sweet chocolate. Pour over crust. Bake 350° for 25 minutes longer. Makes 30 bars.
Put beef in crock-pot. Cover with V-8 tomato juice. Sprinkle dry onion soup mix over beef (if large roast, you may want to use 2 packages of onion soup mix). Put the crock-pot on high for 7 to 8 hours, cook until tender. With the tomato juice you may want to thicken this as you would for gravy by adding flour. Tomato Juice Gravy good with mashed potatoes or rice.
Boil and grate potatoes. Add mustard, salt, pepper, milk and cheese. Place grated potatoes in casserole and pour hot cheese over all. Bake at 350° for 45 minutes.
Combine first 6 ingredients. Rub fish inside and out and let sit 20 minutes to 1 hour. Lay fish in shallow dish. Stuff cavity with the next 5 ingredients. Cover with plastic wrap and microwave on High for 12 minutes or until opaque and glazed. Sprinkle with chopped green onions and serve. Serves 4 people.
Heat the butter, peanut oil and olive oil in a casserole over medium heat. Add peeled cloves, side by side, and make sure they are well coated. Bake for 20 minutes, basting from time to time. Add salt and pepper.
Combine soup and water/milk. Add 1 cup of chow mein noodles, tuna, celery, cashews, onion and pepper. Toss lightly to mix well. Spread in ungreased baking dish. Sprinkle remaining noodles over top. Bake in a 375° oven for 15 to 20 minutes or until heated through. Remove from oven and immediately garnish with drained mandarin orange sections. Serve hot.
Combine dry Good Seasons mix, sour cream and shrimp. Refrigerate at least 2 hours to allow flavors to blend. Serve with large Fritos chips.
Drain pineapple, reserving juice, and cut pineapple into smaller chunks. To pineapple juice, add vinegar, soy sauce and enough water to make 1 1/2 cups plus 1 tablespoon liquid. Into oleo in skillet, put the bell pepper, garlic, carrots, green onions, mushrooms and water chestnuts; add liquid and stir in rice, pineapple and chicken or shrimp. Bring mixture to a simmer, cover and cook for 5 minutes. Remove from heat. Let stand 5 minutes, then fluff mixture with a fork.
Salt chicken to taste. Sprinkle with garlic salt, onion salt or whatever spices you wish. Place chicken breasts in baking dish; pour over condensed cream of chicken and cream of celery soup. Spread to each corner of dish; mix well. Bake at 400° for 10 to 20 minutes. Lower oven to 300°. Bake about 1 hour and 30 minutes or more. (If time permits, lower oven to 225°.) The slower you bake chicken, the more tender and moist it will be.
Sift baking soda with flours. Add cornmeal. Mix all dry ingredients, pressing out any lumps. Add molasses, milk and raisins. Stir well. Pour into 2 pint-sized cans (well-greased). Cover with 4 thicknesses of waxed paper; tie or tape securely. Place on rack in kettle with 2 to 3-inches of water. Cover and steam 1 hour.
Mix cream cheese and sour cream together with electric mixer until well blended. Add Provance seasoning (or any other dried herbs you like). Refrigerate until serving time.
In 2-quart bowl, place white chocolate. Microwave on Medium for 5 to 8 minutes, until stirred smooth. Stir in peanut butter. Spread mixture on wax paper coated cookie sheet. In 1-quart casserole dish place semi-sweet chips. Microwave on Medium for 2 to 4 minutes until melted. Drizzle over peanut butter layer; with knife or small spatula, swirl mixtures. Refrigerate until firm; break into pieces.
Beat sugar, oil and eggs well. In separate bowl, combine flour, cocoa, salt and soda then add to sugar mixture. Add buttermilk, water and vanilla and mix well. Bake in 9x13 pan or in jelly roll pan at 350° for 25-40 minutes. Frost while hot.
Cook celery and onions in bacon fat until done. Cook and drain carrots and potatoes, then mix everything together. Add the milk last. Simmer and eat.
Cook noodles; drain. Rinse well in cold water and drain again. Combine oil and seasonings and toss together with other items. Cover and refrigerate until ready to eat.
Spray 2 cookie sheets with a nonstick cooking spray. Place cranberry sauce in a fine strainer or sieve. Stir to break up; set aside to drain thoroughly. Combine contents of the box and yeast packet from the roll mix with oats and 1/4 cup of sugar; mix well. Stir in hot water, egg and margarine until dough pulls away from bowl. Knead on lightly floured surface 5 minutes or until smooth. Divide dough in half. On prepared cookie sheets, press each half into 12 x 8-inch rectangles. Top each with half of the drained cranberry sauce. 1/4 cup nuts and 1 tablespoon of sugar to within 1 inch of edge. Roll up, starting from the long side, pinching seams and ends to seal. Bring ends together to form a ring. With kitchen shears, cut through ring almost to center at 2-inch intervals. Cover loosely with plastic wrap. Let rise 30 minutes or until nearly doubled. Heat oven to 350°. Uncover dough; bake 23 to 28 minutes or until golden. Cool on wire rack before frosting. Makes 2 coffee rings.
Mix sugar, syrup and butter together; add eggs and pecans. Fill shell. Bake 10 minutes at 400°, then reduce temperature to 350° and bake for 35 minutes longer.
Bake at 350° for 1 hour in greased loaf pan. Makes 1 loaf.
Combine all ingredients and blend with a spoon. Pour into 9-inch quiche pan or pie plate. Sprinkle nutmeg on top. Bake at 325° for about 40 minutes.
Saute onions in butter and oil. Cover and cook for 20 minutes more on low heat. Remove cover and add remaining ingredients except for bread and cheese. Cover again and simmer for another 20 minutes.
Using a big pot, saute onions, celery and bell peppers in margarine. Mix flour with a little water and add to onion mixture. Cover and cook on low heat for 15 minutes. Add parsley, garlic, crawfish, half of the Velveeta cheese, relish, salt and pepper. Cook for 30 minutes. Cook fettucini according to package directions. Add fettucini. Pour into a large, greased casserole. Top with remaining Velveeta cheese and sprinkle with Parmesan cheese. Bake at 350° for 15 to 20 minutes or microwave just until it is heated and cheese is melted.
Stir together butter and spices. Place potato slices in a single layer on the unheated rack of a broiler pan. Brush butter over both sides of potato slices. Broil about 5-inches from the heat for 8 to 9 minutes or until potatoes begin to brown. Turn potatoes with wide spatula. Sprinkle with cheese. Broil for 4 to 6 more minutes or until potatoes are tender. Makes 4 servings.
Preheat oven to 350°. Sift together flour, baking powder and salt. In a bowl, with electric mixer at medium speed, beat butter with sugar until creamy. Next, beat in egg, vanilla, then chocolate, then flour mixture. Fold in walnuts. Drop mixture by heaping teaspoonfuls 1-inch apart onto greased cookie sheets. Bake just 10 minutes, no longer. Cool. Store in container with loose fitting cover. Makes about 2 1/2 dozen.
Cut tops of green peppers; remove seeds and membrane. Saute onion in small amount of tomato liquid. Add tomatoes, rice or barley, Tabasco, pepper, chicken and 1/2 of the cheese. Stand peppers upright in an 8-inch square baking dish. Stuff with tomato-rice filling. Bake, uncovered, at 350° for 23 to 30 minutes or until hot. Sprinkle with remaining cheese. Return to oven to melt cheese.
Brown ground beef, onion and pepper. Drain meat. Put in bottom of	ovenware dish.	Place Cheddar cheese soup, then onion soup, then mushroom soup on top of meat. Stick Tater Tots on top. Bake	at 350° for 30 to 45 minutes or until Tots are brown and mixture bubbly.
Melt shortening in large saucepan. Pour in brown sugar and let cool a little. Beat in one egg at a time. Add in flour mixture of dry ingredients, nuts and chips. Spread into greased 2 x 9 x 13-inch pan. Bake at 350° for 30 minutes or until done. Don't overcook.
Grind or mash links which have been browned in oil. Put into bowl, add the other ingredients.
Combine first 3 ingredients. Blend together the next 4 ingredients. Add Cool Whip. Judge texture.
Thaw and drain broccoli. Mix first 6 ingredients. Stir in Jiffy mix. Bake at 400° for 20 minutes in a 13 x 9 x 2-inch dish.
Pour orange juice and sugar substitute over chopped cranberries or cherries. Let stand 1 hour. Add raisins, pecans, pineapple and orange rind to cranberry mixture. Add melted margarine. Sift and measure flour. Add soda, salt, allspice, cinnamon and nutmeg to flour. Sift again. Add dry ingredients to fruit mixture. Stir until thoroughly mixed. Pour mixture into 16 nonstick baking cups. Bake at 325° for 30 to 35 minutes until light brown.
Preheat oven to 375°. In a large mixing bowl, combine sour cream and egg yolks. Add pancake mix (measure by lightly spooning into cup and leveling off) and blend until dry ingredients are well moistened. Fill greased muffin cups one-half full. May sprinkle with poppy or sesame seed, if desired. Bake at 375° for 10 to 15 minutes or until lightly browned. Serve warm.
Preheat oven to 350°. Sift flour, baking powder and salt together 3 times. Set aside. Combine sugar and cocoa; mix well. Beat egg yolks in large bowl of electric mixer. Beat in water, vanilla and sugar mixture at medium speed. Beat in flour mixture. Beat egg whites until stiff peaks form; stir 1/4 of chocolate batter gently into whites. Fold egg whites into remaining batter. Pour into a greased and floured 13 x 9 x 2-inch baking pan and bake for 25 to 30 minutes, or until a wooden pick inserted in center comes out clean.
Place in oblong 9 x 13-inch pan in order listed. Mix 2 cups mayonnaise with 1 tablespoon sugar. Spread over salad. (This seals the moisture in.) Refrigerate overnight. Before serving, spread with 1/2 cup grated cheese.
In a Dutch oven, brown beef half at a time in the oil; drain. Return all meat to pan. Add onion, tomatoes, broth, tapioca, garlic, parsley, salt, pepper and bay leaf. Bring to a boil. Remove from heat. Cover and bake at 350° for 90 minutes. Stir in carrots, potatoes and celery. Bake, covered, for 60 minutes longer or until meat and vegetables are tender. Remove bay leaf before serving.
Combine flour, baking powder and shortening. Add milk. Roll out, cut and bake at 400° until brown.
Mix first 3 ingredients and roll into small balls. Dip into confectioners sugar. Place on cookie sheet. Flatten. Bake in preheated 350° oven for 10 minutes.
In medium bowl, sprinkle gelatine over cold juice and let stand 1 minute. Add hot juice and stir until gelatine is completely dissolved. Pour into an 8 or 9-inch baking pan. Chill until firm. To serve, cut into 1-inch squares. Makes about 6 dozen blox.
Drain pickles and cut into strips. Place back in jar and add ingredients. Place in refrigerator, shaking often to dissolve sugar. May be used over and over for more pickles by adding 1 1/2 teaspoons vinegar, 3/4 cup sugar, 1 tablespoon horseradish, celery seed and onion.