HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve Jell-O in boiling water. Add sugar. To this add chilled whipped milk, fruit and nuts. Sprinkle 2/3 of the wafer crumbs on bottom of dish. Pour in Jell-O mixture. Sprinkle remainder of crumbs over top. Let stand in refrigerator overnight.
Boil the potatoes, cream, butter and salt to taste. Brown ground beef and drain. Add soup and milk. Simmer 3 to 5 minutes. Pour mixture in bottom of casserole dish. Make a layer of corn and layer of cheese. Top with cream potatoes. Bake at 400° until bubbly hot, for approximately 25 to 30 minutes.
Cook broccoli. Mix margarine and flour in sauce pan. Cook briefly over medium heat. Then blend in the chicken broth, stirring constantly until smooth. Stir in mushrooms and liquid. Season to taste. Place the broccoli in a shallow pan. Cover with sliced or cut up chicken pieces. Pour mushroom sauce over all. Top with parsley and bread crumbs. Bake uncovered at 375 degrees for 15-25 minutes or until bubbly.
Mix sugar, mustard, salt and vinegar. Add lemon juice and stir thoroughly, beating constantly and continue beating until thick. Add poppy seed and beat. Store in refrigerator.
Cream together first 3 ingredients. Add next 2 ingredients. Set aside. Mix together last 7 ingredients. Roll into balls and place on ungreased cookie sheet. Bake in a 375° oven for 8 to 10 minutes.
Preheat oven to 350°. Crush Ritz crackers into crumbs. Melt 1/2 stick to 1 whole stick margarine. In casserole dish, layer crushed Ritz crackers. Drizzle with melted margarine. Next, layer asparagus, both cheeses and cream of mushroom soup (these layers do not have to be in any particular order). Repeat layers, ending with Ritz cracker crumbs, drizzled with margarine. Bake in 350° oven for approximately 30 minutes. Enjoy!
Preheat oven to 350°. Cut ribs into six pieces and brown on all sides. Place meaty side up in Dutch oven. Mix the remaining ingredients together and pour over ribs. Bake uncovered on lower rack of 350° oven for 1 1/4 hours. Cover and bake 30 minutes. Stir sauce in bottom of pan and pour over ribs and serve. Serves 4 to 6.
Measure peanut butter and corn syrup in a mixing bowl. Mix until thoroughly combined. Add Rice Krispies. Stir until well coated. With back of tablespoon, press mixture evenly and firmly in bottom and around sides of lightly buttered 9-inch pie pan to form crust. Chill until firm. Spread ice cream evenly in chilled crust. Freeze until firm. Before serving, sprinkle chopped peanuts on top. Makes 8 servings.
Combine sugar and boiling water, stirring until sugar dissolves. Add lemon juice and cold water; mix well. Yield: 7 1/4 cups.
Mix together. Refrigerate until quite thick and put on top of cream cheese layer. Refrigerate.
Put eggs in double boiler. Add vinegar and sugar, beating constantly until thick and smooth. Add butter and cool. Fold in all other ingredients. Refrigerate 24 hours.
Heat 2 cups water to boiling. Add gelatin and sugar, stirring until dissolved. Add 2 cups cold water and fruit juices. Chill until ready to serve. Just before serving, spoon in sherbet and pour in ginger ale. Yields 6 1/2 quarts.
Grease and flour 2 (1-pound) coffee cans and cut aluminum foil, 2 inches larger than opening of can, to use as lids. Grease foil.
Cook macaroni and onion for 8 minutes. Add tomatoes, salt and pepper. Brown hamburger (optional) and add to macaroni; cook another 5 minutes.
Follow the basic Crawfish Etouffee (a la blanc) recipe which can be cut in half or thirds to do peppers. Add tomato sauce (if you haven't yet), additional red pepper to taste, raw eggs and fresh bread crumbs; mix well with hands, smashing until thick and firm enough to stuff in pepper. Batter with egg batter and roll in flour. Bake until browned or deep fry until browned. Can also roll in cornmeal, if desired.
Mix potato flakes and hot water until all potatoes are mixed, but is very stiff. May add more water, if needed. Mix salad dressing, mustard, relish and onions; mix well. Add eggs, salt and pepper; stir well. May garnish with egg slices and paprika.
Mix dry ingredients together. Cut in shortening until the size of peas. Add milk all at once. Stir with fork. Roll 1/2-inch thick. Bake on ungreased pan at 450° for 13 to 15 minutes.
Precook noodles for 10 minutes. Drain browned ground meat. Mix soup and sauce together. Layer the noodles, ground meat and cheese in layers, topping with noodles and cheese. Add soup and sauce mixture, working it through mixture. Bake, covered, for 30 minutes at 350°. Uncover and continue baking for 15 minutes.
Preheat oven to 350°. Melt margarine and add Worcestershire sauce, pepper, garlic salt and regular salt. Mix well and add pecans. Stir until pecans are well coated. Spread in a shallow pan. Bake for 10 minutes; stir and turn. Bake for 10 minutes more. Drain on a brown paper sack. Store in an airtight container.
Cream butter and sugar. Then add 1 egg at a time, beating well after each. Add crushed vanilla wafers alternately with milk. Mix in coconut and nuts. Pour in well-greased and floured stem pan and bake at 275° for 1 1/2 hours.
Cover cranberries with water and boil until all husks are broken. Add sugar. Cook 5 minutes. Remove from heat and add Jell-O, grapes, celery, pineapple and pecans. Stir until well mixed and pour into mold. Chill until firm.
Preheat oven to 400°. Mix together cheese and butter. Add flour, nuts and 2 tablespoons cold water. Mix until mixture comes together to make a dough. Break off walnut size pieces and roll into long thin sausage shapes, about 5-inches long. Place on a baking sheet and bake for 10 minutes. Brush with egg and bake for a further 6 to 8 minutes, until golden brown. Serve with soup. Makes 24.
Place hash browns in baking dish. Mix together potato soup, sour cream and 8 ounces Cheddar cheese; put on top of hash browns and sprinkle with grated Parmesan cheese. Bake at 300° for 1 1/2 hours.
Mix together sour cream, cheese, onion, carrot and soup. Fold in zucchini and top with stuffing mix. Bake at 350° for 45 minutes.
Season pork chops and brown in skillet, then set aside. Cook all remaining ingredients together in a skillet for 10-15 minutes until tender. Arrange pork chops in an oven dish and cover with the vegetable mix. Bake at 325F for 20 minutes. Serves well with mashed or boiled potatoes.
Sprinkle vegetables with sugar, placing alternately in a bowl. Pour dressing over cabbage. Refrigerate overnight.
Cook and drain shells according to package directions. Brown ground beef and onion. Stir in Parmesan cheese and 3/4 of the Mozzarella cheese, bread crumbs, egg, salt and pepper. Stuff meat mixture into shells. Lightly grease pan and layer bottom with 1 jar spaghetti sauce. Place stuffed shells in pan and sprinkle remaining Mozzarella cheese on top of shells. Pour the second jar of spaghetti sauce on top. Bake at 350° for 40 to 50 minutes.
Combine all ingredients except Chinese noodles. Layer noodles with mixture, first on bottom, center and a few sprinkled on top of greased casserole dish. Dot with butter and slivered almonds. Bake at 350° for 1 hour.
Mix broth, mushroom soup, mixed vegetables, onion, salt and pepper. Stir in chicken. Pour in greased casserole dish. Mix flour, butter and milk. Bake at 350° until golden brown.
Melt butter and chocolate together over low heat. Beat in sugar and cool. Beat in vanilla and eggs. Sift dry ingredients together and add to chocolate mixture. Add fruit and nuts. Drop from teaspoon onto greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Prepare macaroni and cheese dinner following basic directions, brown meat; drain. Add taco seasoning mix 3/4 c of water to meat. Simmer 5 minutes. Stir sour cream into prepared macaroni dinner. Spoon half of the dinner mixture, 1 c of cheese and remaining dinner mixture. Cover and bake at 400 for 15 minutes. Top with salsa and remaining cheese. Bake uncovered an additional 15 minutes.
Put in 4 cup measuring cup in order the sugar, syrup and peanuts. Do not mix. Cook on High 4 minutes. Remove from microwave and stir. Return to microwave and cook another 4 minutes. Remove and add vanilla and oleo. Stir. Return to microwave; cook 2 minutes on High. Remove and add baking soda. Mix quickly. Pour onto greased cookie sheet. Spread thinly. Let cool and break up.
Place pork chops in large dish. Slice onion and place on top of pork chops. Mix together rice, soup and water. Pour this mixture over pork chops and onion. Bake at 350° for approximately 1 hour. Additional water should be added as needed to keep rice moist.
Put layer of crushed crackers on bottom of 9 x 13-inch baking dish. This is 1 package. Mix all other ingredients and put on top of bottom layer of crackers. Put rest of crackers, the 2nd package of crackers, on top and bake at 325° until bubbly and brown.
Spray muffin tins to coat. Combine ingredients and spoon into muffin tins. Bake about 30 minutes at 375° or until firm and golden brown. Serves 8.
Season potatoes. Mix chopped onion and potato slices. Wrap in foil and place on grill. Cook 25 to 30 minutes (or until soft) while cooking your meat. Sprinkle Cheddar cheese on top of potatoes when done. Serve hot.
Mix cheese in a bowl with a wooden spoon to soften and smooth. Crumble bacon and mix with cheese. Add remaining ingredients and mix well. Place on wax paper and harden in refrigerator. When firm, roll into ball and cover with finely ground nuts.
Completely dissolve gelatin in boiling water. Combine cold water and ice cubes to make 1 1/4 cups. Add to gelatin, stirring until slightly thickened. Remove any unmelted ice. Blend in Cool Whip; then whip until smooth. Fold in strawberries and chill until mixture will mold. Spoon into pie crust. Chill 2 hours.
Blend butter with macaroni. Stir in soup, water, onion and 3/4 cup cheese. Sprinkle rest of cheese on top. Bake at 350° for 30 minutes or until brown. Serves 4.
Dissolve jello in boiling water and add frozen berries. Chill until it begins to get solid. Add pineapple, nuts and mix well. Put 1/2 of the mixture into 8-inch square pan and chill. Fold whipped cream into remaining mixture and pour on top of the first jello mixture. Chill until firm.
Cook chicken until tender in pan of water. Reserve liquid to cook noodles. Saute onions and chicken together in cooking oil. Cook noodles, onions and 1 cup cheese. Add soups and mix together. Layer in long baking dish. Put cheese between first and second layers. Top with cheese. Cook 45 minutes to 1 hour at 350°.
Blend all ingredients. Pour into pie crust and bake at 350° until it will not shake in the middle.
Cream butter and sugar. Add beaten eggs. Add mashed bananas. Add sifted dry ingredients alternately with milk. Add nuts. Bake in loaf pan at 350° for 40 to 60 minutes.
Use a hand mixer for this recipe. Allow time for cheese and butter to soften. Cream together cheese and butter, then gradually add flour and mix thoroughly. Put in refrigerator for about an hour. Dust hands with flour and roll dough into 1 1/4-inch balls. Place 2 inches apart on ungreased cookie sheets. Press pecan half in center of each cheese ball. Bake for 12 to 15 minutes at 325°. Do not brown. Makes approximately 5 dozen.
Mix pudding according to directions on box. Whip until thick. Add condensed milk. Whip again. Add Cool Whip and fold in. Layer pudding mixture, vanilla wafers and bananas.
Sift together dry ingredients. Cream together remaining ingredients. Combine both mixtures. Gradually add 2 cups peeled and grated zucchini, 1/2 cup chopped walnuts and 1/2 cup butterscotch chips or raisins. Pour into greased and floured 10 x 15-inch pan. Bake at 375° for 20 to 25 minutes. Frost with Caramel Frosting if desired.
Remove crusts and butter bread slices. Place in 13 x 9 x 2-inch baking dish that has been sprayed with Pam. Set aside. Brown sausage, drain and crumble. Spoon over bread. Sprinkle with cheese. Next, beat eggs, half and half and salt. Pour over sausage mixture and chill overnight. Remove from refrigerator 15 minutes before baking. Bake in 350° oven, uncovered, for 45 minutes or until set.
Stir together flour, baking powder and salt. Set aside. In large mixing bowl, beat margarine and sugar until light and fluffy. Add eggs. Beat well. Stir in milk and vanilla. Add flour mixture. Mix well. Stir in nuts, dates (or raisins) and chopped cherries.
Preheat oven to 350°. Prepare brownie mix according to package directions. Fold the sour cream, chocolate chips and walnuts into batter. Pour into greased 13 x 9 x 2-inch baking pan. Bake for 30 to 35 minutes or until a toothpick near the center comes out clean. Cool completely on a wire rack. Frost. Cut into bars. Yield: 2 1/2 dozen.
Beat cheese, sugar and eggs until fluffy. Add 1 teaspoon vanilla and beat until blended. Line muffin pans with foil cupcake liners. Put 1 vanilla wafer cookie, flat side down, in each. Put 1 1/2 tablespoons cheese mixture in each. Bake at 350° for 15 minutes. Cool slightly. Put 2 tablespoons of pie filling on top. Refrigerate for 24 hours.
Place chicken breasts between sheets of waxed paper and pound lightly. Sprinkle with salt and pepper. In a small bowl, combine wine, mustard and Worcestershire sauce. Brush chicken on all sides with mustard mixture, then roll in bread crumbs. In a large skillet over medium heat, heat margarine and oil. Brown chicken on both sides until fully cooked.
Grease 1 (9-inch) spring-form pan; dust with graham cracker crumbs. Sieve cottage cheese into large mixing bowl. Add cream cheese. Beat on high speed until blended. Then add sugar and eggs. Blend on low speed and add starch, lemon and vanilla. Add margarine and sour cream. Blend on low speed and pour into pan. Bake in preheated oven at 325° for 1 hour and 10 minutes, or until firm around edges. Turn off oven and let cake stand 2 hours. Makes about 12 servings.
Preheat oven to 400°. Place half of the potato slices in glass 8 1/2 x 13 casserole dish. Next, put half of the Velveeta slices on top of the potatoes, followed by half of the onion slices. Place half of the butter pats on top of the onion slices. Salt and pepper and sprinkle with parsley flakes. Repeat with the remaining ingredients. Cover with foil and bake for 1 hour.
Brown meat in large skillet. Transfer meat in a deep baking pan. Add green olives with juice. Add chopped onion around meat, garlic, salt, pepper and oregano. Pour crushed tomato on top of meat. Add olive oil on top of everything (about 1/4 cup). Bake at 300° to 325° for about 1 1/2 hour or until tender.
Put crackers in a large Tupperware Fix-N-Mix bowl. Pour oil over oyster crackers. Put on Tupperware seal and flip well. Mix all seasonings together and sprinkle over crackers. Mix well and eat!
Combine first 7 ingredients and cook 15 minutes. Add remaining ingredients and cook 15 minutes longer. Cool and refrigerate.
Place all ingredients in blender; mix well. Pour into cups and serve. Yield: 4 cups. Exchanges per 1 cup serving: 1/3 skim milk, 1/2 meat and 62 calories.
Mix all ingredients in bowl. Add enough flour to make dough easy to handle, but not stiff. Transfer to pastry board. Press out dough and fold over several times. (This makes crust flaky.) Add a little flour as needed to keep dough from sticking to board. Roll out and cover pie pan. Bake in 350° oven until slightly browned. Before baking, pierce dough with fork.
Heat oven to 425°. Unroll crescent dough. Pinch crescent dough together at seams to form a square. Turn square to form a diamond. Place one slice of cheese in middle of diamond. Put wienee at one end of dough and roll. Place seam side down on ungreased cookie sheet. Bake for 8 to 10 minutes.
Cut broccoli into bite-size pieces. Cut tenderloin crosswise into 1/8-inch thick slices. In medium-size bowl, mix pork with next 5 ingredients. In a 12-inch skillet or wok over high heat, in 3 tablespoons of salad oil, cook broccoli, mushrooms, carrot and salt, stirring quickly and frequently (stir-frying) until vegetables are coated with oil. Add water and stir-fry until vegetables are tender-crisp; spoon onto warm platter.
Mix dressing mix with oil. Drizzle alternately oil and dressing mix. Shake spice mix while stirring. Place in 250° oven to finish drying and crisping.
Preheat oven to 275°. Cream butter and sugar until smooth. Add egg yolk and mix. Add flour and cinnamon and mix thoroughly. Spread in an even layer over entire surface of a greased cookie sheet with sides. Beat egg white slightly and spread over top. Sprinkle pecans evenly over top and lightly pat into dough. Bake at 275° for 1 hour until lightly browned. Cut into squares while still warm.
Mix together. Bake in a 9 x 13-inch pan for 30 to 35 minutes at 350°. Cut into square like brownies.
Soak onion soup in milk; set aside. Cook well in electric skillet the hash browns and Canadian bacon in butter. Add softened onion soup mixture and beaten eggs. Stir gently; lower heat setting to 125° and cover until set, approximately 20 minutes. When set, cover with cheese; cover another 5 minutes until completely melted. Serve.
Push black pepper into both sides of flank steak; mix marinade and pour over meat in a Ziploc bag. (I marinate meat at least overnight in refrigerator before cooking.)
Mix and roll into two logs. Wrap in waxed paper and refrigerate overnight. Slice and bake at 375° for 10 minutes on ungreased cookie sheet.
Mix together to make a dough. Place 1/2 of mixture between 2 pieces of wax paper and roll out or dough can be pressed into a pie plate by hand. Follow favorite pie recipe for filling.
Lightly brown ground beef and drain fat. Add chopped garlic, chopped green chilies, jalapeno peppers and chopped onion; simmer 5 minutes. Crush Doritos and spread in bottom of large baking pan. Mix 3/4 of grated cheese, picante sauce, cream of chicken soup and cream of mushroom soup. Pour ground beef mixture in over Doritos; pour soup mixture over beef and sprinkle remaining grated cheese on top. Bake at 325° for 35 minutes.
Mince tuna. Whip cream. Dilute gelatine in 2 tablespoons hot water. Allow to cool, then mix with tuna and cream. Add seasonings. Pour into mold. Allow time to set in refrigerator.
Dip chicken in butter, then in crumb mixture. Place in buttered baking dish. Drizzle with butter. Bake 1/2 hour or less at 350°. Turn up to broil for 2 to 3 minutes to brown. Remove chicken. Pour broth into pan; stir to loosen particles. Thicken with cornstarch. Cook 5 minutes. Use as chicken gravy.
You will need a quart-size cooking pot, blue food coloring, a pint-size canning jar, string and a pencil.
Beat the eggs, then combine the margarine, eggs, sugar, flour and vanilla. Mix well. Pour 2 cups boiling water over 1/2 to 3/4 cup raisins; let set 5 minutes and drain. Add the coarsely chopped pecans, coconut and drained raisins. Pour into unbaked pie shell and bake at 425° for 20 to 25 minutes. Let cool and serve with Cool Whip.
Melt butter. Mix with graham crackers. Mix dream whip according to package directions. Mix together cream cheese and sugar; add to dream whip, put graham cracker mixture on bottom of 8 inch dish saving 1/4 cup for top. Add 1/2 dream whip mixture. Spread cherry pie filling over. Top with remaining dream whip. Sprinkle graham cracker on top.
Cream sugars and egg substitute until smooth. Add evaporated milk and vanilla and mix well. Add nonfat milk and pour into freezer container. If larger than 5-quart freezer is used, add additional nonfat milk as required. May be topped with fresh fruit of your choice. This recipe was created for and tested by my family with a low fat, low sugar content. At last we can enjoy homemade ice cream frequently and guilt free.
Bring sugar and honey to a boil in a saucepan (1-quart). Remove from heat. Stir in peanut butter and stir until mixture is smooth. Pour mixture over previously combined Cheerios and nuts. Stir until well coated. Turn into a 9 x 9 x 2-inch pan. Press down. Cool and cut.
Mix thoroughly. Knead about 5 times on floured board/cloth with Pioneer buttermilk baking mix until mixture is no longer sticky. Roll out to 1/2-inch thickness (or more if you want higher biscuits) and cut out biscuits. Place on small baking sheet (I use 9 1/2-inch wide by 11 1/2-inches long) close together. Please Note: Line the baking sheet with aluminum foil; spray with butter Pam. After placing all biscuits on pan, spray top of each biscuit with butter Pam. Bake in 450° preheated oven for 12 to 15 minutes or until lightly browned. Serves 12.
Sprinkle salt on the cucumbers and onions. Let stand 1 1/2 hours and then drain. Add the remaining ingredients and cook 20 minutes. Bottle while hot.
Steep tea bags for 5 minutes in 1 cup boiling water. Pour over sugar. Dissolve lemonade and orange concentrate. Pour in bourbon and water and freeze.
Combine ingredients and bake in moderate oven at 350° for 40 minutes. Makes 6 to 8 servings.
Pat part of the homemade bread (dough recipe follows) out about 1 inch thick onto a large cookie sheet with sides which has been well oiled with olive oil. Push some holes down in the dough so topping will sink into dough as it bakes. Let dough rise in warm place until double in size, 1 to 2 hours. Bake at 350° for 30 to 35 minutes. (Note: Frozen loaves of bread may be used.)
In a 2-quart greased casserole, combine eggs and sugar, mixing well. Add coconut, vanilla, dates, nuts (optional) and almond extract. Stir together real good. Bake in a 350 ° oven for 30 minutes or 10 to 12 minutes in microwave. Stir every 3 minutes. Remove from oven; stir with a wooden spoon while hot. While still warm, make balls and roll in granulated sugar or coconut.
Mix together. Bake in 350° oven for 1 hour. Also good on toast.
Unroll dough. Separate into triangles. Put pizza sauce, mozzarella cheese, and pepperoni on triangles. Place another triangle on top and pinch together. Bake at 375 for 11 to 13 minutes.
Melt together caramels, butter, milk, chocolate chips and nuts. Pour half of cake batter in 9 x 13-inch pan. Bake 15 minutes at 350°. Pour caramel mixture over half-baked cake. Pour remaining cake batter over caramel. Add chocolate chips and nuts on top. Bake 30 more minutes until done.
Cook chicken in skillet on medium heat 10 minutes. Brown on both sides. Spoon off fat. Stir in soup, milk and pepper. Heat to boiling. Add broccoli. Simmer 10 minutes on low heat or until tender and broccoli is done. Cook 25 minutes.
Cook peas and broccoli. Drain and save water. Add soup and cheese to the water. Cook until melted. Pour over vegetables. Top with bread crumbs and bake at 350° for 30 minutes.
Mix flour, butter and sugar. Put into pizza pan. Bake at 350° for 15 minutes.
Take 12 whole months. Clean them thoroughly of all bitterness, hate and jealousy. Make them fresh and clean as possible. Cut each month into 28, 30 or 31 different parts. Prepare it one day at a time. Mix well into each day.
Preheat oven to 350°. Combine flour, oats, brown sugar and butter in bowl. Mix well. Reserve 1/2 cup and press remaining oat mixture on bottom of 9 X 13 pan. Bake 10 minutes. Pour condensed milk on evenly over crust. Sprinkle with nuts and chocolate chips. Top with remaining oat mixture. Press down. Bake for 25 to 30 minutes until lightly browned. Store covered at room temperature.
Let cream cheese come to room temperature. Mix all ingredients together. Shape into a ball or can be made into a loaf. Chopped pecans can be put on for a more decorative effect or flavor.
Mash bananas with mixer and combine with juices. Combine sugar and water and boil 5 minutes. Add to banana mixture. Divide into 3 half gallon containers and freeze. 2 hrs before servings, remove from freezer. To serve, add sprite or ginger ale and mix well with juice.
Beat cream cheese until smooth, add milk, lime juice and vanilla, beating until smooth. Pour into crust and refrigerate for 2 hours. Spread with whipped topping and refrigerate 1 hour longer. 6 to 8 servings.
Mix everything together except nuts. When all ingredients are mixed well, add nuts. Bake at 350° for about 40 minutes. Pour frosting on hot cake.
Bottom	Crust:	Mix flour, oleo and nuts together. Pat in a pan and bake at 350° for 15 to 20 minutes.