HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare Jell-O as directed on package. Let Jell-O set until almost firm. Add other ingredients and mix into Jell-O. Refrigerate Jell-O until solid firm.
In saucepan, combine sugar, syrup, salt, milk and 3/4 cup water. Bring to boil, cover and cook for 2 minutes. Uncover and cook, without stirring, until soft ball stage (232°). Remove from heat. Cool to lukewarm and add peanut butter and vanilla. Beat until mixture thickens and loses its gloss. Pour into buttered 8 x 8 x 2-inch pan. Cool.
Beat cake mix, margarine and 1 egg. Press into 9 x 13-inch pan (greased). Mix softened cream cheese, powdered sugar and 2 eggs together. Pour over first mixture in pan. Bake at 350° for 35 minutes.
Mix all together. Bake in oven at 300° for about 20 or 30 minutes.
Place roast beef in crock-pot, sprinkle liberally with Worcestershire sauce. Add bay leaves. Sprinkle dry onion soup mix on top of roast. Add prepared vegetables, fitting around and on top of roast. Spread 2 cans soup over all. Cook on low at least 8 hours. Gravy may be thickened before serving.
Cut the potatoes into 1/2-inch squares, adding salt to them as you go along. Fry the potatoes with a low flame, stirring them once in a while. When they are soft, add the finely chopped onions to the potatoes. The potatoes and onions should be very soft and not too golden.
Cook cranberries in 1 cup of water for 20 minutes. Stir in sugar and cook 5 minutes longer. Soften gelatin in 1/4 cup of cold water; add to hot cranberries and stir until dissolved. Cool. When mixture begins to thicken, add chopped celery, nuts and salt. Turn into a favorite dish or mold and chill in refrigerator.
Saute meat and onions until onions are tender. Pour the rest of the ingredients in meat mixture and simmer for 1 hour.
Combine first 5 ingredients, mixing well. Sprinkle pecans evenly on bottom of pie shell. Pour egg mixture over pecans. Bake at 400° for 12 minutes. Reduce heat to 375° and bake for 35 minutes or until set. Good!
Fry ground beef unti it crumbles. Drain off lard. Put pork and beans in large pot. Add 1/2 can of tomato sauce and garlic salt. Add ground beef and stir. Cook on low, stirring occasionally, for about 45 to 50 minutes. Makes a great one pot dinner.
Cover bottom of pan with dried beef. Wrap chicken pieces with a strip of bacon, then lay chicken on top of dried beef. Mix 1 can of cream of chicken soup and 1 cup of sour cream and pour over chicken. Cover and cook at 275° for 3 hours.
Combine pudding mix, brown sugar, chocolate and 1/4 cup milk in saucepan. Add egg yolks and blend well. Add remaining	1 3/4 cups milk. Cook over medium heat, stirring constantly until mix comes to a boil. Remove from heat and stir in butter.	Cool at least 5 minutes, stirring 2 or 3 times.
Mix shortening, sugar, eggs and flavoring thoroughly. Stir flour, baking powder and salt together. Blend all together and chill at least 1 hour. Heat oven to 400°. Roll dough to 1/8-inch thickness on a lightly floured board. Cut with 3-inch cutter. Place on ungreased cookie sheet. Bake 6 to 8 minutes or until cookies are a delicate golden color. Makes about 4 dozen. Frost if desired.
Combine ingredients in blender container. Cover and run on high until well blended. Serve in chilled glasses. Yields 2 servings (10 ounces each).
Combine fruit, 1/2 cup of sugar and 2 tablespoons of flour. Place in an 8-inch square pan coated with Pam. Dot with butter. Combine remaining ingredients and drop by spoonfuls over fruit. Bake at 350° for 25 to 30 minutes.
Beat eggs and add oleo. Mix sugar, flour, baking powder or Bisquick and salt; add to egg mixture. Slowly add milk and stir in coconut and vanilla. Pour into 2 greased pie pans with no crust (it makes its own crust). Bake at 350° for 25 to 30 minutes or until lightly brown. Makes 2 pies. It's so easy and delicious!
In saucepan, combine milk and flour; stir until smooth. Add margarine, chicken bouillon powder, paprika, dry mustard, salt and pepper. Add 2 cups shredded cheese and stir until smooth. Spread potatoes in 9 x 13-inch pan. Pour cheese mixture over potatoes and mix lightly. Bake 1 hour at 350°.
Combine all ingredients and cook in an ungreased casserole at 350° for 1 hour.
Buy 1/2 gallon of dill pickles; drain off juice. Boil 3 cups sugar and 1 cup water. (While this is boiling, slice pickles in chunks the way you like to serve them.) After slicing, put back in jar and pour hot liquid over them. In one week, ready to serve.
Drop by teaspoon on greased cookie sheet. Bake for 10 minutes at 350°.
For crust, combine cake mix, melted butter and egg. Mix and press evenly into a 12 x 18-inch pan (it will be thin). Sprinkle with 1 cup of nuts (pecans).
Soak cucumbers, onions and salt, in enough water to cover, for 2 hours. Drain. Cook until tender with vinegar and spices. Seal in sterilized bottles.
Dilute juices with water. Add ginger ale and mix. Sweeten to taste.
Mix ingredients together in a large heavy saucepan. Bring to a boil and cook for 5 minutes, stirring occasionally. Cool.
Brown ground beef in large skillet. Mix first five ingredients. Pour half the batter into greased skillet. Add in layers, meat, peppers, onion and cheese, then top with remainder of batter. Bake one hour at 375°. Serves 6 to 8.
Heat oven to 350°. Combine water, margarine and chocolate in a saucepan; bring to a boil. Remove from heat; stir in flour and then sugar. Add eggs, sour cream, soda and salt; mix well. Pour into jellyroll pan; bake for 20 minutes.
Brown hamburger and drain real well. Mix taco seasoning with hamburger. Spread sour cream in bottom of shallow dish. Spread hamburger mixture over sour cream; top with cheese, lettuce, tomatoes or any other optional ingredients.
Chop pears finely (not pureed); measure pears to equal 4 cups. Combine pears and sugar in heavy saucepan. Bring mixture slowly to a boil, stirring frequently, until sugar dissolves. Reduce heat; simmer 45 minutes, stirring frequently. Add drained pineapple. Cook 5 minutes longer. Spoon hot mixture into hot sterilized jars. Leave 1/4-inch headspace. Wipe jar rims. Cover at once with metal sterilized lids. Screw on bands. Process 10 minutes in boiling water bath. Yields 6 1/2 pints.
Mix ingredients together. Place in medium size cake pan. Bake at 350° for 45 minutes.
Cream shortening and sugar well. Add eggs and beat well; add pineapple. Sift the dry ingredients and add to first mixture and beat well. Drop by spoonfuls onto a greased and floured cookie sheet and bake until light brown at 375°.
Beat eggs and milk. Add meal, cottage cheese and squash. Pour into well greased 9 x 13-inch pan. Drizzle with margarine. Bake in a 375° oven for 40 minutes. Makes 15 servings.
Layer sliced bananas and vanilla wafers in serving dish. Fold Cool Whip and sour cream into vanilla pudding and pour over bananas and wafers. Sprinkle top with crushed wafers and chopped nuts. Refrigerate several hours before serving.
Mix jello with boiling water. Add cold water, drained crushed pineapple and pie filling. Pour into large dish. Let congeal. Mix sour cream, cream cheese and sugar. Spread this on top. Sprinkle with pecan pieces.
Bake 15 minutes at 350° in a 9 x 13-inch pan.
Cream together butter, sugar, eggs and vanilla with sour cream, soda and salt. Then add flour, raisins, coconut and nuts. Drop on cookie sheet and bake at 350° until light brown. Makes about 5 dozen cookies.
Cream butter and sugar. Add strawberries, pecans and coconut. Mix well. Spread between layers. Drizzle down side of cake and do the top.
Beat eggs and add remaining ingredients. Bake at 400° for 30 minutes or until brown.
Combine crumbs and margarine; press firmly on bottom and up side to rim of 9-inch pie plate. Chill. In large mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk, then juice concentrate until smooth. Fold in whipped cream and pour into crust. Chill 2 hours or until set. Garnish as desired. Makes one 9-inch pie. Refrigerate leftovers.
Mix dry ingredients in bowl. Cut in shortening. Beat in egg. Add vanilla. Take half of mixture and put in 8 x 10-inch pan. Cover with prepared pie filling. To other half mixture, add heaping tablespoon of brown sugar and a pinch of cinnamon. Spread on top. Cook at 350° for 30 to 40 minutes.
Mix this, getting lumps out. Add 1/4 cup milk. Use plastic/wooden spoon. Lay 1 stick oleo on top of mix. Place in microwave on High for 2 minutes. Remove and stir. Place in microwave for another minute. Butter rectangular #1 Mod Mate. Pour fudge. Place in fridge to set.
In large pot, boil water for pasta. Melt 2 tablespoons butter in saucepan. Add garlic; allow to brown for a minute, then add mushrooms, basil and salt and cook until mushrooms are just tender. Add remaining 4 tablespoons butter, pepper and oil; stir and remove from heat. Cook linguine until al dente. When pasta is done, reheat sauce and add parsley. Drain pasta; pour into medium size bowl, along with sauce, and toss. Serve with Parmesan cheese on the side.
Microwave fruit in baking dish until heated through. Mix Bisquick and milk. Drop onto fruit. Microwave on High about 6 minutes until breading is done. (It will not be browned.) Put each serving in a bowl. Sprinkle with 1 packet Equal. Top with skim milk. Good with sugar-free vanilla ice cream, but it has fat. Yield: 4 large servings.
Line bottom of casserole with 1 1/2 cups of raw rice. Lay slices of onion, tomato and bell pepper on top of rice. Lay browned (not floured) pork chops on top of this. Salt and pepper to taste. Pour beef consomme and water over dish. Bake 1 hour at 325° in covered casserole.
Cook tortellini in boiling salted water until tender but still firm. Drain and rinse with cold water. Place in bowl.
Sift together first 5 ingredients; set aside. Combine rest of ingredients in a large bowl. Mix well; add dry ingredients to banana mixture. Mix well. Turn out onto a very well floured board. Roll dough to a thickness of 1/4-inch and cut with a well floured doughnut cutter. Fry in deep fat heated to 375°, until evenly browned.
Mix the first 4 ingredients together. Mix remaining ingredients together. Grease pans and bake at 350° for approximately 45 minutes to 1 hour. Keep checking toward end. Let the loaves cool for 15 minutes and then turn out and wrap immediately in foil and seal tightly. Bread will be very moist. Makes 2 large loaves or 3 small loaves.
Let egg whites	come to room temperature. In a small mixing bowl, beat together whites, vanilla and cream of tartar until soft peaks form. Gradually add sugar and beat to stiff peaks and until nearly all of the sugar is dissolved. Cover baking sheet with plain, ungreased brown paper or foil; draw a 10-inch circle. Spoon about 15 dollops (2/3 of the meringue) just inside circle, making sides of shell 1-inch high.	Spread remaining meringue inside circle, making bottom of shell 1/2-inch thick.	Bake at	300° for 45 minutes. Turn off heat and let dry in oven (door closed) at least 1 hour. Remove from oven;	cool. Transfer meringue	shell to 12-inch pie taker.	Soften ice cream and	stir; spread half of chocolate ice cream into shell. Top with all of the cherry ice cream, spreading evenly. Drop remaining ice cream by spoonfuls over cherry layer, then swirl. Freeze for several hours or overnight.
Place meat in roaster; combine nutmeg, thyme, salt and pepper and sprinkle over meat. Cover and roast at 325° for 2 hours.
Cut wings in half. Discard wing tips. Combine flour, cheese and seasonings in shallow dish. Dip chicken pieces in buttermilk. Shake to remove excess. Roll in flour mixture. Heat oil in electric skillet to 365°. Fry chicken pieces for 5 minutes. Drain on absorbent paper. Keep warm. Yields 18 servings.
Mix ingredients well. Pour into well-greased pan. Bake in a 350° oven until done.
Stew chicken and pick apart. Mix Stove Top by directions on box. Use broth from chicken in place of water. Add soup and mayonnaise. Place chicken on bottom of casserole dish. Mix together and bake in casserole dish at 350° for 45 minutes.
Soften coffee flavored ice cream. Stir and fill the 9-inch chocolate graham cracker pie shell. Freeze until firm. Top with approximately 1/2 jar caramel topping. Freeze until firm. Spread 1/2 jar Nutella and sprinkle with pecan pieces. Freeze until firm.
Cut top of bread. Hollow out into the shape of a bowl. Mix all ingredients, put into bread bowl and place top back on. Wrap in foil. Bake at 350° for 2 hours. Take out of foil, remove top. Serve with vegetables or crackers.
Mix all ingredients except milk. Place in a greased casserole dish. Pour milk over the top. Bake at 350° for 1 hour.
Beat all together. Pour into unbaked pie shell. Bake at 350° for 30 to 45 minutes.
Combine all ingredients. Add just enough water to form a firm ball. Press into baking dish. Bake at 350° for 1 1/2 hours.
Brown sausage and drain. Prepare rice as directed on box. Add all ingredients and warm.
Set oven temperature at 350°. In a large bowl, mix all the dry ingredients; make a well in the middle and put eggs, vanilla and melted butter. Blend with a fork until all blended. Mix everything together. Take pieces of dough, enough to shape into an "S" and bake until brown on bottom (not too brown). When cool, ice with confectioners sugar and milk. Sprinkle with confetti. Let icing dry before storing.
Combine onion, ground beef, water chestnuts and garlic powder in a bowl. Spoon onto egg roll wraps and roll up. Cook in oil over medium heat until meat is done inside. Turn frequently so they won't burn. Drain on paper towel. Cut into thirds. Dip in sauce.
Brown meat and onions. Add remaining ingredients and mix well. Heat until warm. Serves 10 plus.
Mix ingredients and heat slowly. Remove wing tips; dejoint middle and upper pieces. Marinate wings for 1 hour and 15 minutes. (I usually let them stand overnight in a tightly closed baggie, turning occasionally.) Put in shallow pan and bake in oven for 1 hour at 275°, turn and baste wings and bake 40 minutes at 300°. Wings will be dark and glazed.
You can do this by hand or bread mixer. Raise about 20 minutes or until you need it. Bake at 400°. I bake crust 10 minutes before putting topping on. This makes large pizza or 2 small.
Pour the well-beaten eggs over the other ingredients except Miracle Whip and cook very slowly until thick, stirring constantly. Whe cool, add Miracle Whip.
Use a 13 x 9-inch pan. Cut Twinkies lengthwise; place in bottom of pan, cream side up. Mix pudding as directed on package; pour over Twinkies. Smooth out so it covers the cake. Slice strawberries in half; layer over pudding. Spread Cool Whip over strawberries. Keep refrigerated until ready to serve.
Mix first three ingredients, spread in pan. Mix remaining 3 ingredients, spread on top. Bake 45 minutes in 300° oven.
Put sugar, butter and eggs in large bowl; beat well. Add mashed bananas and 1/2 cup flour; beat well. Mix soda in 3 tablespoons hot water and add with remaining ingredients. Mix well with spoon. Line pan with foil. Bake 1 hour in slow oven at 300°.
Beat egg yolks and 2 tablespoons Kahlua in the top of a double boiler. Beat in 1/4 cup sugar and beat until slightly thickened and color lightens. Place pan over boiling water. Cook and stir until thickened, about 10 minutes. Set top of double boiler in bowl of cold water. Beat until mixture is thick, 3 to 4 minutes.
Combine 7-Up and marshmallows in saucepan. Cook over medium heat until marshmallows are melted. Add gelatin, stirring until dissolved. Have cream cheese at room temperature. Add hot mixture slowly to cream cheese and beat until smooth. Add pineapple and walnuts. Chill until set. Fold in whipped cream and mayonnaise. Blend thoroughly. Pour into lightly oiled 2-quart mold. Refrigerate until firm. Loosen edges; invert on serving plate. Garnish with grapes and pineapple (sliced), if desired. Makes 12 servings.
Cream butter; gradually add sugar and cream well. Blend in sour cream. Sift together dry ingredients and blend well. Chill. Roll out on floured board. Place on ungreased cookie sheet and bake at 350° for 8 to 10 minutes. Frost.
Preheat oven to 350°. Place pie crust into a 9-inch pie pan. With an electric mixer on medium speed, combine eggs, sugar, corn syrup, cocoa and butter. Pour into pie shell and bake for 45 minutes. Serve warm or cold. Makes 8 servings.
Cook and debone chicken. Dice celery, onion and eggs and mix together with mayonnaise, soup, chicken and noodles. Place in casserole dish and bake at 350° for 25 minutes.
Saute 3 cloves garlic in olive oil (about 1/4 cup). Add seasonings. Add tomatoes. Cook over medium heat for about 10 minutes. Add shrimp and beer. Simmer until shrimp is cooked. Add butter (1 1/2 sticks) until melted. Pour sauce over cooked pasta (may use rice instead).
Brown ground beef, onion and pepper in skillet. Drain. Mix cornbread mix, milk, egg and corn. Set aside. Butter a 10-inch baking dish. Pour 1/2 of the cornbread mixture into dish. Spread meat mixture and 1/2 of grated cheese. Pour on remaining cornbread mixture and sprinkle the remaining cheese on the top. Bake at 350° for 50 to 60 minutes or until golden brown. Check it at about 40 minutes. I used ovens that made it done by that time.
Arrange shrimp in a layer on bottom of glass baking dish. Microwave on full power until shell in pink, 5 to 6 minutes. Stir once during cooking.
Cream butter and sugar in large bowl. Add egg and vanilla; blend well. Combine flour, cocoa, baking soda and salt; blend into creamed mixture. Stir in chopped nuts and cherries. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Garnish with candied cherries or walnut pieces, if desired. Bake at 350° for 10 to 12 minutes or until set. Makes about 4 dozen cookies.
Blend all ingredients except oil. Shape into 4 patties. Heat oil in skillet. Saute patties over medium heat for 5 minutes on each side or until cooked through.
Pour water into coffeemaker. Place frozen whipped topping into empty coffeepot. Brew coffee as normal. Serve immediately.
Heat oil in heavy skillet until medium hot. Add chopped onion and garlic to skillet and cook until glossy. Add salt and pepper to meat and form into 2-inch balls. Add to skillet. Brown lightly. Add tomato sauce and water. Cover and cook on medium heat for 30 minutes. Uncover and cook slowly until sauce thickens. Serve over spaghetti which has been cooked until tender and drained.
Mix all ingredients well. Form into patties. Fry in 1/2 cup oil until golden brown or preheat oven to 350°, then bake on both sides until golden brown (for 20 to 30 minutes). Makes 8 cakes.
Drain beans and lay in baking dish; lightly season with salt, pepper and garlic powder. Top with bacon; pour Catalina dressing over bacon. Cover and bake at 350° for 30 to 50 minutes or until bacon is cooked thoroughly.
Mix all ingredients, using hand mixer. Chill overnight. Serve with large Frito chips.
Preheat oven to 375°. Bake about 1 1/2 hours in a buttered casserole dish. Let sit a few minutes before cutting. Serves 4 to 6.
Mash strawberries. In small saucepan combine sugar and cornstarch. Stir in mashed strawberries and water. Cook and stir until mixture thickens. Cook and stir 2 minutes more. Stir in lemon juice, margarine and food coloring. Cover with plastic wrap. Cool.
Put nuts and fruit in a bowl. Add dry ingredients and mix together. Add beaten egg yolks, brandy and vanilla flavoring. Beat egg whites and fold into nut, dry ingredients and egg mixture. Bake for 1 hour in 300° oven. Makes 2 loaf pans.
Beat Ricotta cheese, eggs and parsley together. Simmer the vegetables in Prego sauce for 10 minutes. Layer in a 10 x 13-inch baking dish the sauce, noodles and Ricotta mix, repeating until all ingredients are used up, ending with sauce layer. Cover with Mozzarella cheese. Bake for 1 hour at 350°.
Debone chicken and grind up. Combine chicken, spices and salsa. Place on corn tortilla. Roll up and secure with toothpick.
Saute celery and onions in butter. Add to dry bread cubes. Add apple pie filling. If still too dry, add small amount of bouillon of chicken stock to moisten. Stuff roast, skewer or tie closed. Roast at 350°, uncovered, until done, about one hour or depending on size of roast.
In a large bowl, mix together and let cool: shredded wheat biscuits, shortening, sugar, molasses, salt and boiling water. Dissolve yeast and 1 teaspoon sugar in the 1/2 cup lukewarm water. Stir into the above mixture. Add about 6 cups flour. Mix well and turn onto a floured surface and knead. Let rise until double. Then make into two loaves of bread or 2 dozen rolls and place in greased pans. Let rise again until doubled and bake at 375° for 30 minutes for bread or 20-25 minutes for rolls.
Spread chopped nuts on bottom of greased and floured pan. Mix softened butter, brown sugar, eggs, vanilla and flour. Pour over nuts. Sprinkle chopped cherries over top of batter. Bake 1 hour at 300°. Cut into squares while warm. Leave in pan to cool.
Preheat oven to 350°. Fit dough into a 9-inch tart pan. Line shell by pressing a double thickness of aluminum foil against dough. Bake 15 minutes. Remove foil and bake until the edges brown, 10 to 15 minutes. Grate zucchini. Toss with salt. Beat eggs to mix and stir in milk. Cream nutmeg and pepper. Drain zucchini and blot with paper towels to remove excess moisture. Grate cheese and sprinkle half of it in tart shell. Cover with zucchini. Pour in milk and cream mixture and top with remaining cheese. Bake until puffed and golden, 35 to 40 minutes.
Mix margarine, flour, sugar, nuts, and salt together. Bake in a 9x13 or two 8x2 pans at 375 for 15 minutes. Prepare 2 envelopes of dream whip according to directions. Then mix into the dream whip, the cream cheese and powdered sugar. Put on crust. Add cherry pie filling to top of pie. Refrigerate.
Let cream cheese soften at room temperature. Blend in catsup a small amount at a time until well mixed.
Preheat oven to 360°. Grease and flour a 12-cup Bundt pan. In small microwave-safe bowl, place 3/4 cup preserves. Microwave at High (100% power) for 30 to 45 seconds or until melted; cool. In large bowl, stir together flour, sugar, cocoa, baking soda and salt. Add butter, sour cream, eggs, vanilla and melted preserves. With electric mixer at medium speed, beat 3 to 4 minutes or until well blended. Pour batter into prepared pan. Bake 50 to 60 minutes, or until wooden toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan to wire rack.
Spray 13 x 9-inch baking pan. Sprinkle marshmallows on bottom of pan. Prepare cake mix as directed on box. Pour batter over marshmallows. Combine cherry pie filling and dry gelatin and spread over batter. Bake at 350°.
Mix all ingredients (except bacon) together; form into 4 x 2-inch rolls. Wrap with 1/2 strip of bacon each. Bake in 350° oven for 1 hour.
Saute onions, shallots, parsley, bell pepper and sausage over stove a few minutes. Add everything else except rice. Let this come to a boil. Now add rice. Take this off of the stove. Cover with lid. Microwave for 35 minutes on 50% power. Stir twice during cooking. Let stand for 15 minutes before serving (covered). Do not over microwave. This may not look done. The longer it stands, the better it is. It finishes cooking while standing.
To slightly beaten eggs, add salt, spices, oleo, sugar and milk. Add pumpkin. Add flour with baking powder. Stir only until moistened. Line muffin tins with paper baking cups. Fill 2/3 full. Bake at 400° for 20 minutes.
Combine in a bowl the creamy peanut butter, powdered sugar, unsalted butter and vanilla; set aside. Chill in refrigerator. Drain cherries with stems; dry and set aside. Remove chilled ingredients in bowl. Roll ingredients into medium size balls to go around cherries. Flatten the balls put around cherries. Refrigerate until chilled. Dip cherries in chocolate.
Preheat oven to 350 degrees. Mix all ingredients together in a large bowl and pour into a 1 1/2-quart baking dish that has been lined with a dark, golden-brown caramel coating.
In saucepan, mix sugar, syrup and butter. Boil 5 minutes. Remove from heat, add soda and salt. Pour over corn. Mix lightly and thoroughly. In roaster or on large cookie sheet, bake at 200° for 1 hour, stirring every 15 minutes.