HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve red hot candies in hot water. Add jello. Stir well. Add cold water. Cool until it begins to set. Add celery, apples and nuts. Cool until set well. I have used crushed pineapple instead of celery.
Heat cheese and mushroom soup. Dissolve gelatine in 3 tablespoons water. Mix gelatine with cheese mixture. Add balance of ingredients. Mix well. Pour in jello mold. Chill overnight. Serve with crackers.
Pour 2 cups hot water over jello. Add 1 cup juice from mandarin oranges. As it cools, add mandarin oranges and drained grapefruit. Refrigerate.
Beat together the eggs and sugar in a medium bowl until the mixture is light and fluffy. Stir 1 1/2 cups of the flour, the vanilla and lemon rind until blended. Shape into a ball.
Cut steak into bite-size cubes. Shake with the flour to coat, being sure all flour is used. Melt butter or margarine in skillet. Brown steak pieces on all sides. Remove from heat. Add onion, parsley, bay leaf, salt and pepper. Stir in mushrooms, Burgundy and water. Heat mixture to boiling. Reduce heat and simmer, covered, for about 1 hour, or until meat is tender. Remove bay leaf.
Cut fish in 1-inch cubes. Melt butter in large saucepan. Add onion, carrot, potatoes and celery. Cook until onion is transparent. Blend in flour and salt. Gradually add chicken broth and milk. Cook, stirring constantly, until thickened. Add fish. Simmer for 10 minutes. Add cheese. Stir until melted.
Drain asparagus. Reserve liquid. Alternate layers of asparagus, crushed crackers and boiled egg slices. Pour reserved asparagus liquid over this. Dot with butter and sprinkle with black pepper. Top with mushroom soup. Sprinkle with grated cheese. Bake at 350° until bubbly.
Mix; marinate meat at least 1/2 hour. Great with steak or chicken.
Place apple slices in buttered 10 x 6-inch baking dish. Sprinkle with cinnamon, salt and water. Combine flour, sugar and butter. Drop this mixture over the apples. Bake 40 minutes at 350°. Serve warm with cream.
Cut chicken and pork into serving pieces. Put in a cooking dish and add the rest of the ingredients except salt and oil. Cover and bring to a boil. Lower heat and cook slowly until the meat is almost tender. Add salt and oil. Continue cooking, uncovered, stirring occasionally to prevent scorching. Remove from fire when chicken and pork are tender and brown.
Wash broccoli, cook in small amount of salted water until crisp-tender. Melt margarine in saucepan, blend in flour, cook until bubbly. Add orange juice, salt, cook stirring constantly, until thick and smooth. Pour sauce over hot broccoli; sprinkle with paprika. Yields 4 to 5 servings.
Cream margarine and sugar. Add balance of ingredients. Pour in long dish, greased. Bake at 300° for one hour.
Mix butter, cake mix and 1 egg. Pat in 13 x 9-inch pan. Mix cream cheese, 2 eggs, confectioners sugar and vanilla; pour over cake mixture. Bake at 350° for 30 minutes.
Rub seasoning over turkey and put some inside. Sprinkle pepper all over turkey. Marinate 24 to 48 hours. Deep fry 4 minutes per pound.
Cream butter to consistency of mayonnaise. Add sugar gradually while continuing to cream. Add vanilla and eggs. Beat until light.
Slice sirloin or round steak in one piece (approximately 1 pound), butterflied and flattened. Make omelet from 3 eggs. Cook raw spinach; squeeze dry or beat frozen spinach. Cut salt pork into very small pieces; saute until crisp. Coarse chop parsley. Spread spinach on steak; place garlic (uncooked) on top of spinach. Place omelet on top of spinach. Sprinkle cheese on egg; place parsley on cheese. Add pepper and salt to taste. Roll up, jelly roll style. Tie with string. Saute in oil and butter for 12 to 15 minutes. Add red wine; saute for 10 to 15 minutes, covered. Slice like jelly roll. May be eaten hot or cold.
Clean the carrots and cut into thin strips. Cook until tender in salted water, about 10 minutes. Mix together grated onion, horseradish, mayonnaise, salt, pepper and water. Pour over carrots. Sprinkle with bread crumbs. Bake about 15 minutes at 375°.
Cook the pasta 7 minutes; drain and rinse. Mix all ingredients together and let sit in refrigerator for a few hours. Stir before serving.
Mix all ingredients and pour into greased casserole. Bake at 350° for 30 minutes. Top with buttered cracker crumbs and Parmesan cheese. Bake for at least an additional 20 minutes.
Cut off necks of squash and slice thinly in saucepan with melted butter. Add onion; cut rest of squash in two. Scoop out seeds, discarding larger seeds. Add to saucepan; place squash cut-side down in top of pan, cover, heat slowly and cook about 10 minutes. Remove squash from top with fork, mash slices to break up, add cracker crumbs, garlic salt and cheese. Fill squash cavities, put in greased pie pan and bake in oven at 350° about 20 minutes or until browned on top. Serves 4.
Mix all ingredients; place in crab backs or buttered casserole. Sprinkle a few crumbs on top. Dot with butter and bake at 350° until browned.
Wash beans; cover with water and soak overnight. Cook slowly until skins burst or until tender. Drain; reserve liquid. Place 1/2 the beans in bean pot or casserole. Bury part of pork in beans and add 1/2 of combined remaining ingredients. Add remaining beans and seasoning. Place remaining pork over top. Cover with bean liquor. Cover and bake in slow oven (250° to 300°) for 6 to 8 hours. Add more liquid if necessary. Serves 6 to 8.
Heat oven to 375°. Put in mixing bowl and beat thoroughly the shortening, brown sugar, granulated sugar, egg, water and vanilla. Sift together flour, salt and soda. Add to shortening mixture and mix well. Blend in oats, then chocolate chips. Drop by teaspoonfuls on lightly greased cookie sheet. Bake 12 to 15 minutes.
Chop lunch meat into small pieces. Slice green onions into small circles. Blend with cream cheese using a fork. Sprinkle one teaspoon Worcestershire sauce over mixture and blend again. Serve on crackers.
Saute onion and garlic in melted margarine until yellow; set aside. Brown ground beef; drain well. Put meat in pot with all ingredients. Cook slowly on top of stove, stirring occasionally. Cook 30 to 45 minutes. Serve on rolls. Serves 6.
Cook spaghetti until done. Drain. Add all ingredients except dressing. Add it just before serving.
Cook together brown sugar, water, raisins and oil until it bubbles all over. Cool, then add flour, cinnamon, salt and cloves. Dissolve soda in warm water and add to mixture, stirring well. Bake 40 minutes in oven at 350°. Frost with brown sugar frosting.
Line 8 or 9-inch square pan with foil. Butter foil and set aside. In heavy 4-quart saucepan, stir together sugar, cocoa and salt. Stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full, rolling boil. Boil, without stirring, to 234° or until syrup, when dropped in very cold water, forms a soft ball, which flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.)
Mix flour and water. Sour in a warm place. Also, add sugar for Herman. Add salt and soda and thicken with flour and knead and bake.
Put all ingredients in pan and simmer 1 hour. Use cocktail hot dogs or cut regular hot dogs into 1-inch chunks. Serve in fondue pot or chafing dish with toothpicks.
Beat together ingredients except pecans. Mix in the pecans. Pour into pastry lined pan. Bake until set and pastry is browned at 375° for 40 to 50 minutes. Makes a 9-inch pie.
Bake, cool, peel and cube potatoes. In a large soup kettle or Dutch oven, melt butter. Stir in flour. Heat and stir until smooth. Gradually add milk, stirring constantly until smooth. Add potatoes and onions. Bring to a boil, stirring constantly. Reduce heat and simmer for 10 minutes. Add bacon, cheese, sour cream, salt and pepper. Stir until cheese is melted. Serve immediately.
Add 1/2 cup flour to 1 cup boiling water. Stir over low heat until thick and shiny. Let cool and store in a covered container.
Wash meat in cold water. Place 5 large sheets of aluminum foil on counter. Place layer of onion and bell pepper on foil with desired spices. Place meat in middle of foil. Pour entire bottle of barbecue sauce on meat. Wrap foil to completely cover meat. Smoke meat or oven; cook at 160° to 180°. If using pit, keep fire on opposite end 6 hours for 5 pounds, 12 hours for 10 pounds and 18 hours for 20 pounds.
Combine butter, sugars and eggs. Add remaining ingredients. Bake at 325° for 12 to 14 minutes.
Mix in order given and shape into balls. Place on lightly greased cookie sheet. Flatten with fork dipped in flour, crisscross. Bake in 375° oven for 10 to 12 minutes.
Mix ground beef, flour, salt and black pepper. Mix green peppers, onions, garlic salt, celery and catsup (or tomato paste and sugar). Mix with hands into submarine-shaped patties (size of palm of hand). Cook on a cookie sheet in a 375° oven for 40 minutes or until done.
Add enough milk to spread. Sprinkle with chopped walnuts or salted peanuts.
Add cucumbers and bring to full boil; boil for 1 minute. Pack in jars.
Cream together margarine, oil, sugar, brown sugar, vanilla and water. Beat in eggs. Add flour, soda and salt. Stir in chips and nuts. Bake in greased 9 x 13-inch pan at 350° for 25 to 30 minutes. Do not overbake. Cut when cool.
Remove label from can of Eagle Brand milk. Do not open can. Submerge can in saucepan of water; bring to boil. Simmer 3 hours. Add water to keep can covered. Cool.
Bake cake as directed on package, except add 1 extra egg and 1/2 vanilla pudding. When cake is done and while still hot, make holes in cake with fork and pour mixture of Eagle Brand and cream of coconut into holes. Let cool. Mix together Cool Whip and remainder of pudding; pour over cooled cake, spread. Sprinkle with coconut. Use a 9 x 13-inch pan. Store in refrigerator.
Roll crackers in a plastic bag until as fine as cornmeal. Mix egg and milk (lightly beat). Coat fish with egg and milk mixture. Shake fish in the bag of crackers. Fry in hot vegetable or olive oil.
Cook macaroni. Mix everything together except cheese. Put some cheese in casserole dish and rest for top of casserole. Bake 30 to 40 minutes at 350°.
Mix cucumbers, onion and salt together. Let stand 2 hours. Rinse and drain. Add sugar and vinegar; let stand 20 minutes. Put in freezer boxes and freeze.
Cream butter, sugar and cream cheese. Add vanilla and salt. Add eggs, one at a time. Beat after each egg. Beat well, adding flour. Bake at 325° for 1 1/2 hours.
Mix together. Put in freezer. Add enough milk to fill freezer to 2/3. Refrigerate overnight.
In a 2-quart 12 x 8 x 2-inch baking dish, combine all ingredients except the stuffing mix and butter. Toss the stuffing mix with the butter. Spoon over vegetable mixture. Bake at 350° for 30 minutes or until done. Makes about 6 cups.
Mix all ingredients. Pour into 2 unbaked pie shells. Bake 45 minutes at 350° or until pie seems firm. Delicious served with ice cream or whipped topping.
Preheat oven to 400°. Butter and flour a 1-quart souffle dish and the top third of a foil collar, then place collar around dish. Cook broccoli and drain. Melt butter in a saucepan and stir in flour and salt. Remove from heat. Stir in milk gradually and return to heat. Cook until thick, stirring constantly. Add lemon juice, nutmeg and broccoli to sauce. Beat egg yolks and add to cooled sauce. Beat egg whites to the foamy stage. Add cream of tartar and continue beating until whites just bend over. Gently fold sauce and whites together using a spatula. Put in souffle dish. Reduce heat to 375°. Bake 25 to 35 minutes.
Bring cream, butter, sugar and brown sugar to a boil. Let cool then add cocoa. Keep in double boiler to keep warm. Good on chocolate speckled cake, ice cream, etc.
In large skillet, cook bacon over medium heat until crisp. Remove to paper towels. Drain, reserving 2 tablespoons of drippings. Add the salad dressing, mustard, salt and pepper to the drippings. Cook and stir over low heat until heated through.
Mix sugar, corn syrup, water, butter and salt in saucepan. Cook, stirring until sugar is dissolved. Continue cooking without stirring until syrup forms a brittle ball in cold water. Add vanilla, stirring only enough to mix thoroughly. Place popped corn in large bowl. Pour syrup slowly over popped corn. Form into balls and place on waxed paper. Makes 12 balls.
Mix dressing ingredients. Select fresh, uncooked vegetables. Add or delete for personal preferences 1 pound of fresh mushrooms and 1 head cauliflower. Mix and marinate 24 hours. Stir occasionally.
Put tidbits and peanut butter in top	of double boiler over very hot water (do not let it boil). Stir until tidbits melt, add salt and vanilla. Stir in quickly and add	corn flakes, mixing until flakes are coated. Pour into buttered pan and press down and smooth until pan	bottom is covered. Place in refrigerator until set. Cut before it hardens. Completely chill before removing from pan. Store in refrigerator.
Pound chicken breasts to 1/8-inch. On each breast, place one slice cheese with 3 asparagus stalks. Roll-up; secure with toothpicks. In 10-inch skillet over medium heat, in hot oil cook roll-ups until browned on all sides. Stir in 1 1/4 cups vegetable juice, onion, garlic, lemon juice and peel. Reduce heat to low, cover. Simmer 25 minutes or until chicken is tender, turning once. In cup, stir together remaining vegetable juice and cornstarch; cook until thickened; serve over hot rice. Makes 6 servings, at 304 calories and 105 mg sodium per serving.
Mix sugar and flour in a large bowl; set aside. Combine in a saucepan the butter, water and cocoa. Bring to a boil. Remove from heat; pour over flour and sugar. Mix well. Add eggs, milk, soda and vanilla. Bake in an 11 x 16-inch greased pan for 20 minutes at 400°.
In a small bowl gently fold nuts together with egg whites, sugar and lemon juice. Form into small balls, each about a teaspoon size. Chill and serve.
Mix first 5 ingredients together. Pour into oiled casserole dish. Sprinkle crushed saltines on top and dot with butter. Bake at 350° for about 40 minutes.
Melt Parkay and marshmallows over medium heat in cook pot. Completely melt both and then slowly stir in Rice Krispies. Remove from heat and finish mixing. Spread onto a greased pan or plate.
Mix the yolks, flour, butter and baking powder together. Beat the egg whites until stiff and fold into the batter. Bake as usual in a waffle iron.
Preheat oven to 375°. Blend creamed cheese, mushrooms, pimentos, onion and Tabasco sauce. Separate crescents into 4 rectangles. Press to seal perforations. Spread with 1 tablespoon mixture. Start	at longer side and roll and seal. Cut each into 6 pieces. Roll in nuts. Bake 15 to 20 minutes on ungreased cookie sheet. One can makes 24 puffs.
Cook squash with onion in boiling salted water; drain well. Combine soup and sour cream; stir in carrot. Fold in drained squash and onion. Melt butter or oleo; toss with stuffing mix. Spread half the mixture in a 12 x 7 1/2 x 2-inch baking dish. Spoon vegetable mixture on top. Sprinkle with remaining stuffing mixture. Bake at 350° until heated through; 25 to 30 minutes.
Mix all ingredients well. Place in microwave-safe dish and microwave about 10 to 15 minutes. Check for doneness (may take longer in some microwave ovens).
Mix ingredients and place in casserole dish. Preheat oven to 350°. Sprinkle at least 1/2 cup of grated Cheddar cheese over top of casserole and finish with 1 cup crushed potato chips. Bake until hot and bubbling.
Slice ham, cheese and rolls. Put sliced ham and cheese in rolls. Mix remaining ingredients together and pour over rolls. Warm until cheese is melted, then serve.
Cook vegetables according to package directions, drain. Place in an ungreased 1 1/2 quart baking dish. Melt 2 Tbsp. butter in skillet, add shrimp, garlic, salt, and tarragon. Cook and stir until shrimp is done. Add shrimp to baking dish of vegetables. Stir to combine. In small bowl, combine bread crumbs, Parmesan, and 2 tablespoons melted butter. Sprinkle over shrimp mixture. Broil for 1 to 2 minutes or until browned. Serve immediately. Serves 4.
Melt 1 stick margarine with regular marshmallows. Add Rice Krispies. Pat 1/2 of mixture into buttered pan. Melt 1/2 stick margarine, milk and caramels together. Spread miniature marshmallows over Rice Krispies mixture in pan. Pour caramel mixture over this. Cover with other half of Rice Krispies mixture.
Brown beef, onion and green pepper. Stir in tomatoes, tomato paste, sugar, oregano and garlic salt; simmer. Cook spaghetti; drain and add butter, Parmesan cheese and eggs. Form spaghetti mixture in a well-greased 10-inch pie pan to resemble crust. Spread cottage cheese over spaghetti. Fill pie with tomato meat mixture. Bake, uncovered, for 20 to 25 minutes in a 350° oven. Sprinkle with cheese and bake 5 minutes more or longer. Let stand before cutting to hold shape better.
Preheat oven to 350°. Combine the beef, egg, bread crumbs, onion, 1/3 cup tomato sauce, salt and pepper; mix well and shape into a flat rectangle, about 10 x 12 inches on a piece of wax paper. Sprinkle 1 1/2 cups shredded cheese evenly over meat mixture. Starting with shortest end, roll up jelly roll fashion and press ends of roll to seal. Bake in a shallow baking pan for 1 hour. Drain off excess fat. Pour remaining sauce over roll. Garnish with remaining 1/2 cup shredded cheese and green pepper rings. Bake an additional 5 minutes. Good with sweet peas, creamed potatoes, baked potatoes or just tossed salad.
Drain can of green beans, kidney beans and wax beans. Thinly slice onion. Add onion to beans and add Italian dressing. Refrigerate several hours before serving.
Cool and peel potatoes; slice 1/4-inch thick. Spread in greased 2-quart casserole. In saucepan, melt butter and stir in flour until well blended. Add onion, celery, ham, broth, mayonnaise and cheese spread; cook until thickened. Season with salt and pepper. Pour ham and cheese mixture over potatoes and toss gently. Bake at 275° for 1 hour or until potatoes are tender. Yields 6 to 8 servings.
Cream sugar and margarine. Stir in lemon juice. Add beaten egg yolks and flour and mix. Stir in milk. Hastily stir in beaten egg whites. Bake in unbaked pie shell in slow oven at 325° for about 50 minutes.
Mix all ingredients well. Pour oil in bottom of a 13 x 9-inch pan and sprinkle with 2 teaspoons of cornmeal. Stick pan in a 375° oven until hot; remove pan from oven and pour in batter. Return to oven and bake for 45 minutes. (Could bake in muffin tins.)
Melt oleo in large skillet. Stir in vanilla. Add oatmeal and brown sugar. Heat and stir 5 minutes on low heat. Set aside 1 cup of this mixture. Press remaining mixture in 9 x 13 pan (sprayed). Sprinkle banana over top. Melt chocolate chips and peanut butter together on low heat. Pour and spread over banana. Sprinkle with reserved oatmeal mixture. Press down lightly. Chill 2 hours before cutting. Store in the refrigerator.
Flour and brown pork chops in skillet. Place pork chops in bottom of a 2 1/2-quart glass casserole dish. Put a layer of potatoes and onion slices on top of pork chops. Season with salt and pepper to taste. Repeat with the potatoes and onion slices and season with salt and pepper to taste. Spread the soup over the potatoes and onion. Add 1 1/2 cans water. Bake at 350° for 1 hour.
Mix all ingredients together, except nuts, at medium speed for 5 minutes. Add nuts. Pour into ungreased angel food pan and bake for 1 hour at 350°. Cool inverted.
Mix jello with water. Add strawberries and juice, drained pineapple, bananas and nuts. Mix well. Place 1/2 in bottom of greased 9 x 13 x 2-inch pan. Let stand. Cover with sour cream. Spread the rest of the jello mixture over sour cream. Refrigerate until ready to serve. Omit sour cream and use as a dessert.
Brown beef in a large skillet over medium to high heat, breaking up large chunks. Stir in garlic, onion and pepper. Cook until almost done. Stir in paprika and thyme. Add broth, noodles and broccoli; bring to a boil. Reduce heat; simmer 8 to 10 minutes, stirring twice, until noodles are tender. Whisk sour cream and flour until blended; stir into noodle mixture. Simmer 2 to 3 minutes, stirring often until sauce is thick. Makes 4 servings.
Mix all together. Pour in graham cracker crust. Let set in refrigerator for about 1 hour. Pour cherry pie filling on top.
Mix together. Bake at 350° for 30 minutes in a 9 x 13-inch pan.
Crumble and brown beef. Spoon into 8 or 9-inch square pan. Top with sauce and cheese. Combine Bisquick, milk and eggs; beat until smooth. Pour over casserole; cover evenly. Bake at 400° for 30 to 40 minutes.	Serves 6.
Salt chicken. Roll in flour. Brown in oleo. Mix onion soup, mushroom soup and water. Add 1 cup raw rice. Pour over chicken. Cover and bake for 35 to 40 minutes at 350°.
Mix together chocolate cake mix, 1 egg, melted margarine and nuts. Press into ungreased 9 x 13-inch pan. Press nuts into dough.
Pour pineapple soda into ice cream freezer container first, then add the other ingredients. Freeze according to ice cream freezer directions.
Wash spinach and lettuce; drain. Mix all other ingredients and shake. Sprinkle cashews over torn up lettuce. Add dressing when ready to serve.
Cook broccoli and drain. Add all other ingredients, except the Chee-tos, and mix. Pour into a greased baking dish. Bake for 20 minutes at 400°. Sprinkle top with Chee-tos, then bake 5 more minutes. Serves 8.
Cook all ingredients (except milk, butter, cheese and cream of celery soup) until tender. Then add milk, butter, cheese and cream of celery soup.
Combine flour, baking powder, salt, butter, egg, milk and pudding; beat 2 minutes. Pour into a greased 9-inch pie plate. Drain peaches, place fruit slices on batter. Beat together cream cheese, 1/2 cup sugar and 2 tablespoons of reserved peach juice; continue beating for 2 minutes until smooth. Spoon over fruit and batter. Stir together 1 tablespoon sugar and cinnamon and sprinkle over top of cream cheese mixture. Bake at 350° for 35 minutes. Chill well before serving.
Combine all ingredients and blend in well. Pour into a baking dish. Bake at 350° for 45 to 60 minutes.
Cut beef into 1-inch cubes. Place beef cubes, onion soup mix and wine in oven. Cover and bake at 350° for 3 hours. Stir often. About 15 minutes before cooking time is up, add mushrooms. Serve over rice. Serves 8 to 10.
Cup up chicken and boil. (We add celery stalks, onions and seasonings, such as Accent, to give extra flavor to the chicken.) When done, save chicken broth and debone chicken into pieces. Cook spaghetti.
Blend ingredients until smooth with wooden spoon then beat for several minutes. Push through a press into boiling water. Take a sharp knife and cut off at press. Stir to separate and boil for approximately 2 minutes or until done. Spoon out with serrated spoon or screen and rinse with water (warm).
In double boiler cook butter, sugar, cocoa and vanilla until blended. Add slightly beaten eggs and cook 5 minutes, stirring constantly. Remove from heat and add remainder of first layer items.
Brown meat, seasonings and onion. Drain off grease. Add tomato sauce and ketchup. Pour in a 9 x 13-inch baking dish. Put Cheddar and American cheese on top (enough to cover). Flatten out canned biscuits. Put on top. Bake until biscuits are done.
Combine softened cream cheese, granulated sugar, vanilla and nutmeg, mixing until well blended. Add 3/4 cup strawberry slices. Stir into cream cheese mixture. Mix whip cream and confectioners sugar together until you reach a stiff peak. Fold whip cream mixture into cream cheese mixture. Add remaining strawberries. Spoon into crust. Chill for 1 hour.
Melt butter; set aside to cool a little. Peel, core and dice apples. Cover with sugar; let stand 2 hours. Sift flour, soda and spices together. Beat eggs with fork. Add to apple mixture. Add cooled butter. Blend in dry ingredients to mixture. Add raisins. Mix with a wooden spoon. Batter is thick. Pour into greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 45 to 50 minutes.
Combine all thoroughly and chill at least 6 hours. Recipe is better if made day before use. Makes 1 1/2 cups.