HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve gelatin in 3/4 cup boiling water. Add heated soup. Add softened cream cheese. Mix until thoroughly blended. Add remaining ingredients. Place in mold and chill.
Cook 2 cups sugar, cocoa, flour, Pet milk, egg yolks and salt on top of stove at medium heat until mixture becomes thick. Then add vanilla and butter. Pour into 2 precooked pie shells.
In medium saucepan, combine sugar, cornstarch, water and ReaLemon juice. Over high heat, bring to a boil. Reduce heat; cook and stir until slightly thickened and clear, 4 to 5 minutes. Add gelatin; stir until dissolved. Cool to room temperature. Stir in strawberries; turn into prepared pastry shell. Chill 4 to 6 hours, or until set. Refrigerate leftovers. Makes one 9-inch pie.
Preheat oven to 350°. Cream butter and sugars until smooth. Add egg; mix thoroughly. Mix in water and vanilla. Mix together flour, cinnamon and baking soda; add to egg mixture and mix well. Mix in oats and raisins. Bake on cookie sheet for 15 to 18 minutes, until edges are done, but centers are still soft.
In 9 x 13-inch glass baking pan, dilute soup and wine; stir with fork. Place chicken breast on top of soup. Top with Swiss cheese. Cover with stuffing mix and dab margarine on top. Bake at 350° for 1 hour.
Cut corn from cob. Chop peppers, cabbage and onions. Mix thoroughly. Heat 2 cups vinegar to boiling; add sugar, salt, mustard, flour and turmeric, which had been combined with 2 cups cold vinegar. Heat to boiling. Stir constantly until slightly thickened. Add chopped vegetables including the corn. Stir until well blended. Cook slowly for about 30 minutes. Put into pint jars and seal.
In heavy saucepan, bring milk and salt to simmer. Stir in rice and simmer 15 minutes stirring occasionally. Add raisins and cook until rice is tender, about 5 minutes. In mixing bowl, beat eggs with sugar, vanilla and evaporated milk. Add 1 cup cooked rice mixture; stir until blended. Return mixture to saucepan and cook over low heat stirring occasionally until slightly thickened, about 15 to 20 minutes. Pour into bowl and cool, stirring frequently. Serve warm or well chilled with sprinkle of nutmeg.
Mix ingredients well and form into a loaf. Bake 45 minutes to 1 hour at 350°. Top with additional ketchup after 30 minutes of baking. Return to oven and continue baking.
Combine all ingredients; blend well. Bake at 325° for 1 hour and 15 minutes.
Mix sugars, margarine, salad oil, eggs and extract. Add flour, cream of tartar and soda. Mix well. Drop by teaspoons on greased cookie sheet. Flatten cookies with flat end of glass. Dip flat end in sugar, then flatten cookies one at a time. Bake at 350° for 10 to 12 minutes. Makes about 60 cookies.
Grate rind from lemon; place in container of blender. Peel and discard outer white skin from lemon. Cut lemon into small chunks, removing seeds. Place lemon in blender. Cut butter into small chunks. Place butter, eggs and sugar in blender. Process just until smooth. Pour into pastry shell. Bake at 350° for 40 to 45 minutes or until set; cool before serving.
Whip cream. Add cream cheese and mayonnaise. Blend. Add all the remaining ingredients. Fold and freeze in cylindrical containers or empty frozen juice containers. Lasts well for two weeks. Serves 6-8.
In a large bowl, combine soup, sour cream and garlic salt. Add potatoes and Cheddar cheese, mix well. Pour into a greased 13 x 9-inch baking dish. Top with Parmesan cheese. Bake uncovered at 350 for 55-60 minutes or until potatoes are tender.
Drain peaches; reserve 1/3 cup liquid. Melt margarine in a 9-inch round cake pan. Stir in brown sugar and water. Arrange peaches and cherries in pan. Spoon upside-down cake batter over peaches. Bake at 350° for 30 to 35 minutes or until wooden pick inserted near center comes out clean. Cool on wire rack 5 minutes. Loosen sides; invert onto plate. Serve warm. Makes 8 servings.
Combine olive oil and garlic cloves in a small bowl. Allow this mixture to stand 4 hours, stirring occasionally before removing and discarding the garlic. Arrange romaine and croutons in a salad bowl. In separate bowl, combine garlic, oil, dressings, lemon juice, Worcestershire sauce, eggs and pepper; stir briskly. Pour this dressing over salad; toss well while mixing in Parmesan cheese. Serves 6.
Combine all ingredients. Pour into a 13 x 9-inch greased pan. Bake at 450° for about 30 to 40 minutes.
Preheat oven to 400°. Sift together flour, baking powder and salt. Cream together margarine, sugar, peanut butter, orange zest and vanilla. Add egg, orange juice and sweetener. Blend well. Add dry ingredients gradually; mix well after each addition. Measure 1 level tablespoon dough for each cookie. Roll in hands to form ball. Place 2 inches apart on an ungreased cookie sheet. Flatten with fork. Bake about 15 minutes. Store cookies in a tightly covered tin. These cookies have better flavor and texture 24 hours after baking.
Wrap each chestnut with a 1/2 slice bacon. Secure with a toothpick. Put in 9 x 13-inch pan. Bake uncovered for 1/2 hour at 350°. Drain grease off. Mix sugar and catsup. Pour over bacon and cover with foil. Bake another half hour or so. Serve hot.
Cut butter into flour, blend well and add pecans. Press into bottom of 9 1/2 x 11-inch pan. Bake at 350° for 15 to 20 minutes. Watch closely. Cool.
Heat oven to 350°. Grease and flour three 9-inch layer pans (you may use only 2 layers if you wish, baking time will be slightly longer. Heat chocolate and water on top of stove in a medium saucepan, stirring constantly until chocolate is completely melted. Mix flour with baking soda and salt; set aside. Beat margarine and sugar until light and fluffy. Add eggs yolks, one at a time, beating well after each addition. Stir in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating after each addition until smooth. Beat egg whites until they form stiff peaks. Gently stir into batter.
Slice bread lengthwise and hollow out. Mix other ingredients together and spoon into bread shell. Replace top of loaf, wrap in foil and bake 1 hour at 350 degrees.
Mix in bowl with fork the ground meat, crumbs, milk and garlic salt. Press in 9-inch pie pan, bottom and edges. Spread tomato paste or catsup over meat. Add mushrooms on top. Top with shredded cheese; sprinkle with oregano and Parmesan cheese. Bake at 375° for 25 to 30 minutes. Serves 4 to 5.
Pound each breast to 1/4-inch thickness with a meat mallet. Coat each piece of chicken in flour. Saute the chicken in oil over medium heat in a 10-inch frying pan for 2 1/2 minutes on each side. Remove chicken from pan and drain on brown paper. Add onion to pan and saute 1 to 2 minutes. Remove and drain. Pour off excess oil from the pan. Return chicken and onion to pan. Mix bouillon and hot water; pour over chicken. Pour lemon juice over chicken. Cover and simmer for 5 minutes.
Mix all ingredients together. Put into greased casserole. Bake approximately 45 minutes in 350° oven. Sprinkle cheese over top 5 minutes before removing from oven. Serves 8.
Prepare cake mix according to directions. Bake in a 13 x 9-inch pan. Cool cake completely. Make pudding according to package. Spread over cool cake. Let set for 10 minutes. Spread well drained pineapple on top of pudding. Spread Cool Whip over the top. Refrigerate 2 to 4 hours. Can sprinkle top with chopped nuts if desired. Good cake for summer picnics.
Peel onions under water. Slice in bowl of milk; let stand 15 minutes. Drain and dry with towel. Beat eggs; add salt, butter, milk and flour to make smooth batter. Drop onions into batter and drop them into hot fat.
In skillet over medium heat, melt margarine. Cook chicken 10 minutes or until brown on both sides. Spoon off fat.
Mix first 3 ingredients and press into bottom of 9 x 11-inch pan. Bake 20 minutes at 350°. Cool. Beat next 3 ingredients until smooth. Fold in whipped cream. Spoon over cooled crust. Top with sliced bananas, pineapple and mixed vanilla pudding. Spread over bananas and pineapple. Top with whipped cream. Can add nuts and cherries on top.
Chop 10 cookies; set aside. Finely roll 26 cookies. Combine crumbs and margarine, press evenly into 9-inch pie plate. chill while preparing filling.
Brown beef cubes. Add everything to crock-pot. Cook on low all day. Season to taste.
Melt chocolate and butter together; add chocolate mixture to beaten egg yolks, then add 2/3 cup of the powdered sugar. Chill, then fold in whipped cream. Beat egg whites until they begin to stand up in peaks; add remainder of sugar (1/3 cup) to egg whites and fold into chocolate mixture. Grind vanilla wafers and line a 9 x 9-inch deep dish with part of the crumbs. Spread 2 cups of chocolate mixture over the crumbs. Repeat until mixture is used. Top pudding with crumbs. Refrigerate 24 hours before serving. Cut in 3 x 3-inch pieces. Makes 9 servings.
Combine first 6 ingredients in a small bowl. Set seasoning mixture aside. Use a glass casserole. Layer 1/3 of potatoes in a lightly greased 11 x 7 x 2-inch casserole. Sprinkle 1/2 of seasoning over potatoes. Repeat layers with remaining potatoes and seasonings; end with potatoes. Sprinkle with 2 tablespoons Parmesan cheese. Combine whipping cream and water. Pour over potatoes. Cover with foil. Bake at 350° for 1 1/2 hours. Uncover and bake 30 minutes. Let stand before serving for 10 minutes. Serves 6 to 8 guests. Very good.
Thaw and squeeze water from chopped spinach. Combine all ingredients in a bowl and refrigerate for 2 hours. Serve as a dip with raw vegetables: carrots, celery, broccoli, etc.
Combine first 7 ingredients in a mixing bowl; stir until blended. Stir in pecans. Pour batter into a greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan completely. Spread Chocolate Frosting over top; cut into squares. Yield: 2 dozen.
Microwave on High the whole squash until soft, 8 to 10 minutes. When cool, cut open and remove seeds and pulp. Scoop squash away from skin; set aside. Saute onion, leek and celery in large soup pot with margarine. Add water, bouillon, squash, cream (or milk) and spices. Simmer for 45 minutes. (Squash can be substituted with pumpkin.)
Spray a 9 x 13-inch dish and put chicken in single layer. Place sliced cheese on top of chicken. Mix chicken soup and water and spread on top of cheese. Top with stuffing. Pour melted butter or margarine over the top. Bake 1 hour at 350°, uncovered.
Wash and trim squash. Cover with water; boil until done. Add onion. Drain well. Mix all ingredients. Place in 2-quart baking dish. Bake at 375° for 45 minutes.
Dip chicken in egg, then flour. Melt butter in nonstick skillet. Brown chicken over medium heat. Stir in soup mix blended with water. Put lemon slices on chicken. Bring it to boil, then simmer, covered, 10 minutes. Check if chicken is done. Serve meal with hot white rice.
Mix thoroughly by hand. Shape into small balls. Bake 45 minutes at 300°. Serve warm.
Cook the chicken until tender; remove from stock and cool. Drain the stock to remove any bones or chicken pieces, saving the stock. Cook noodles in stock until tender. Drain. While chicken in cooking, saute celery, onion and green pepper in margarine in microwave until tender. Cream the soups together and add to noodles. Bone the entire chicken and fold into noodle mixture. Stir in the cheese, mushrooms and sauteed vegetables. Fold peas and juice in gently. If you have Dutch rusk, crumble on top or use fine cracker crumbs and dot with butter. Bake at 325° for 1 hour until bubbly. (If using 16 ounces of noodles, you may wish to add 1 more can of soup for moisture.)
Bring sugar, evaporated milk and margarine to a boil. Reduce heat and simmer. Cook 5 minutes, stirring constantly. Take off heat. Add peanut butter chips, Marshmallow Creme, nuts and vanilla. Pour into greased pan. Cool completely before slicing.
Mix cake mix, strawberry gelatin, water and vegetable oil well. Add eggs; drain strawberries and add. Cook in oiled and floured pans at 350° for 25 minutes. Makes 3 layers.
Beat cheese until smooth. Gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped topping. Pour into graham cracker crust. Chill 4 hours.
Cream together butter, Crisco and sugar. Add eggs, one at a time, beating after each one. Add milk and flour alternately. Beat all together for about 2 minutes. Add flavoring and coconut. Spray Bundt pan with Pam. Bake at 325° for 1 1/2 hours or until knife comes out clean. Check closely.
Combine oranges, pineapple and banana. Mix coconut with cereal. In 2 dessert glasses layer fruit, coconut, yogurt, fruit, coconut, yogurt, coconut. Top each with one mandarin orange.
Grease a 9 x 13 x 2-inch pan or Pyrex dish. Spread pineapple evenly over bottom and into corner of pan. Spoon in pie filling. Spread evenly. Sprinkle cake mix over pie filling. Sprinkle nuts evenly over cake.
Have a cookie sheet ready. Lightly dust work surface with flour. Unfold and roll 1 sheet of puff pastry to an 11-inch square. Transfer pastry to cookie sheet. Center Brie on pastry. Brush beaten egg in a 1-inch border around Brie. Repeat pastry instructions for second sheet and place over Brie to cover it. Smooth pastry over top and side of Brie. Press to egg-brushed border to seal. Trim to within 1/2-inch around Brie with sharp knife. Crimp border with a fork. Brush all over with egg. Freeze on cookie sheet until hard. Remove from sheet and wrap in plastic or foil wrap; return to freezer.
Cook macaroni, drain and cool. Add celery, carrot and onion. Combine remaining ingredients and pour over macaroni mixture. Chill.
Measure mix into large bowl. Add sugar. Beat egg and add with milk. Mix with dry ingredients. Fold in nuts and olives. Pour into greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 55 to 60 minutes.
Spread thin layer of cream cheese on ham slices. Place pickle spear on one edge. Roll up tightly and place on cookie sheet. Freeze. Slice in thin slices while still frozen. Serve thawed.
Mix the flour, baking powder and soda together. Cover each piece of chicken with this mixture. Fry to a golden brown. Place on a paper towel.
Mix ingredients well. Roll into small balls and place on greased cookie sheet. Bake 10 to 12 minutes at 375°.
Cream together cream cheese and sugar. Add vanilla. Mix Dream Whip according to directions on package. Mix cream cheese and Dream Whip together. In pan, put layer crackers and butter, then a layer of Dream Whip and cheese, then a layer of cherries, then layer of Dream Whip and cheese and then another layer of crackers and butter. Chill and serve.
Cut bacon in small pieces. Cook until crisp and drain. Cook onion in small amount of bacon fat until clear. Add cooked beans, vinegar and	seasoning. Heat until hot. Turn into serving dish. Garnish with crisp bacon. Serves 8.
Spray inside of a large brown paper grocery bag liberally with Pam-type cooking spray. Add popped popcorn. In medium saucepan, bring to a boil the brown sugar, corn syrup and margarine. Cook about 6 minutes. Add baking soda; mixture will foam up. Pour over popcorn in bag and shake. Microwave 1 minute and 30 seconds and shake bag. Repeat. Microwave 30 seconds and shake. Repeat. Cool.
Mix together with spoon the mayonnaise, sugar and cheese. Layer other ingredients in a large bowl in this order: lettuce, cauliflower, onion, crumbled bacon and dressing mixture; spread on top. Cover and let set overnight. Mix salad before serving.
Put sugar and gelatin in blender. Process on low until well mixed. Add boiling water and run on low until gelatin is dissolved. Add egg yolks; run on high until smooth. Add peanut butter and run on low until smooth. Pour into bowl. Chill until slightly thickened.
Mix all ingredients together. Beat egg whites separately. Bake until brown in 300° oven. May be made in advance.
Combine first 6 ingredients. Bring to a boil. Reduce heat; gradually beat in well beaten eggs. Cook, stirring constantly, until slightly thickened, about 5 minutes. Beat in salad dressing. Toss together remaining ingredients. Pour on dressing; toss gently. Adjust seasoning, if necessary. Yields 6 servings.
Preheat oven to 400°. Put flour, salt and pepper in a bowl. Cut in butter and rub in flour with fingers until mixture resembles fine breadcrumbs. Using table knife, mix cheese, mustard, egg yolk and then gradually add 2 tablespoons cold water until stiff dough forms. Knead lightly on a floured surface. Roll out 1/2-inch thick and cut into 1/4-inch x 2 x 5-inch strips. Place on greased baking tray, twisting strips. Bake 12 to 15 minutes. Cool on a wire rack.
In a skillet in hot margarine, cook chicken 10 minutes or until browned on both sides. Remove.
Mix cranberry juice and sugar. Add pineapple juice and chill. Pour into punch bowl and add chilled ginger ale when ready to serve. Makes 32 punch cups.
Saute onions until tender. Mix all ingredients; bring to a boil. Reduce heat and simmer, uncovered, for 1 hour, or until sauce thickens. Sauce will stay on meat when served. Use as a table sauce after meat is cooked.
Drain mushrooms and combine with chicken, celery, pecans and bacon in a large bowl. Blend mayonnaise with remaining ingredients and add to chicken mixture, tossing lightly. Chill thoroughly before serving.
Mix all the above ingredients together. Pour in 2 greased loaf pans. Bake 1 hour at 325°.
Combine ground beef, garlic, onion soup, water, tomato sauce, tomato paste, salt, oregano and sugar. Simmer sauce for 30 minutes. Boil lasagna noodles (put 2 tablespoons oil in water). Drain water. Layer ingredients in a baking dish, sauce, noodles and Mozzarella cheese. Repeat layers until dish is full. Bake at 350° for 30 minutes.
Thoroughly grease a 3-quart fluted tube pan; sprinkle with bread crumbs and set aside. Mix well the flour, cocoa, baking powder, baking soda, salt and spices. Set aside. In large bowl, cream butter with sugar and vanilla. Add eggs, one at a time, beating well after each. Stir in half the flour mixture, then the pumpkin and remaining flour mixture just until well blended. Stir in walnuts.
In a 2-quart measuring cup or Pyrex bowl, put a plastic strainer. Put the ground beef in the strainer. Microwave on High for 3 minutes. Stir and cook again until meat is done. All fat will be drained off the meat as you lift the strainer out of the bowl or measuring cup. Put ground beef in a serving bowl and add taco seasoning. Follow microwave directions on the package. Enjoy greaseless taco meat.
Shred or slice enough cabbage (very thin) for 4 to 6 people or as large as you want. Cut a couple stalks of celery in very small pieces and 1/2 green pepper, cut in small pieces (optional). Put in other vegetables that you might have on hand. Cube tomato if desired. Toss these together and add about a half or whole package of fake crab meat.
Combine flour, oats, sugar and cinnamon and cut in butter until crumbly. Put apples in bottom of baking dish (8 x 8-inches) and sprinkle with topping. Microwave on High 14 to 16 minutes. If apples are frozen, thaw and drain slightly.
Do not brown meat. Mix all in casserole or Dutch oven. Bake covered at 250° for 5 hours. (Don't peek.)
Heat oven to hot (425°). Generously butter deep muffin cup. Beat eggs, milk, flour and salt with a rotary egg beater or mixer. Beat until smooth. Pour batter into cups and fill half. Bake for 35 to 40 minutes until puffed and brown. Serve immediately with butter.
Combine cracker crumbs, 1/2	cup melted butter and sugar; mix well.	Pat into a 9 x 13-inch baking pan. Bake in a preheated 300° oven for 10 minutes. Cool.
Mix all in large bowl. Melt butter, add last. Put in 8 x 11-inch glass pan. Cook at 350° for 1 hour. Save some of the cheese to place on top before putting in oven.
Leave rolls of chocolate chip cookies on counter for 1 hour. Press 1 roll in 9 x 13-inch pan. Mix together remaining ingredients. Pour over chocolate chip dough. Cover with flattened pieces of cookie dough from 2nd package. Bake at 350° for 35 to 45 minutes.
Place 1 slice of cheese, with a hole cut in the center of a slice of bread. Separate egg. Place egg yolk in hole of cheese. Beat egg white and spread on top of egg yolk, covering all the cheese. Put 1/2 to 1 slice of raw bacon	across	the top. Bake at 375° for 25 minutes.
Mix all ingredients together. Stuff in pine cones and roll in mixed seed. Hang in trees.
Mix all ingredients in a large bowl. Chop shrimp if they are large. Pour into a buttered casserole dish. Cover and bake at 350° until all ingredients are done or approximately 1 hour.
Mix ingredients together. Store in airtight container. To serve, add 1 1/2 teaspoons to 1 cup boiling water.
Combine all ingredients. Spread in a 9 x 5-inch ungreased loaf dish. Microwave on High 16 to 21 minutes, or until firm, rotating dish. Let stand 5 to 10 minutes.
Combine beans, brown sugar, catsup, chopped onion and mustard in casserole dish. Lay slices of onion and bacon across top. Bake at 350° for 1 1/2 to 2 hours.
Cream sugar and cream cheese together. Add pineapple, bananas and strawberries. Fold in cool whip. Pour into dessert dishes and freeze. Thaw about 30 minutes before serving.
Spread butter on pie shell (all the way to the edge). Sprinkle on brown sugar and cinnamon. Roll up and cut into 1-inch slices. Bake at 350° for 10 minutes (until lightly browned). This is a good way to use left over pie dough after the crust is made.
Drain pineapple, reserving liquid. Add cold water to liquid to measure 1 cup. Stir boiling water into Jell-O in a large bowl for 2 minutes or until completely dissolved. Stir in measured liquid. Refrigerate 1 1/4 hours or until slightly thickened (consistency of beaten egg whites). Stir in whipped topping with wire whisk until smooth. Refrigerate 10 minutes or until mixture will mound. Stir in oranges, pineapple, marshmallows and coconut. Pour over graham cracker mix.
Mix all ingredients except sauerkraut and cheese. Shape mixture into 5 patties, about 3/4-inch thick.
Mix sugar, cocoa, butter and milk together and boil for 2 minutes. Add vanilla and oats. Drop by teaspoonfuls on waxed paper and let set until firm.
Mix all ingredients well. Fry on a greased griddle. When it starts to bubble, turn the pancake. Yields 6 medium pancakes.
In a large pot of boiling water, parboil peppers for 5 minutes. Drain. In a skillet, cook beef and onions until browned. Drain. Add rice, salt and 1 cup of tomato sauce. Heat thoroughly. Heat oven to 350°. Stuff peppers with beef mixture. Place in ungreased baking dish. Pour remaining sauce over peppers. Cover with foil. Bake 45 minutes. Remove foil and bake 15 minutes. Sprinkle with cheese; serve.
Mix all ingredients. Bake in a greased baking dish at 350° for 1 hour.
Preheat oven to 350°. In large skillet cook beef and onions until brown. Drain off fat. Add diced chilies and pepper. Divide beef mixture evenly on each tortilla. Using one half cup shredded cheese, sprinkle a small amount of enchilada sauce in bottom of 13 x 9-inch baking pan. Roll each tortilla in and place in pan. Cover with remaining cheese and sauce. Bake 15 minutes or until hot and cheese is melted. Yields 4 portions (2 enchiladas). Per portion: 348 mg calcium, 522 calories.
Mix jello according to directions on package. Mash cream cheese (should be at room temperature) and mayonnaise. Add to jello. Mix well and put in refrigerator. When slightly congealed, remove and add pineapple (which has been drained) and nuts. Mix thoroughly and sprinkle marshmallows on top. Return to refrigerator and chill until firm.
Prepare fettuccini according to directions. Add frozen vegetables for last 4 minutes of cooking time. Drain. In a skillet over medium heat, melt oleo, add chicken and cook until browned. Add soup, milk, cheese, pepper and fettuccini mixture and cook through, stirring often. Serves 4.
Follow directions on graham cracker crumb box for pie crust. Use a bit more crumbs and butter for thicker crust.
Cook onion and garlic in oil in a large, heavy skillet over medium heat. When onion is transparent, add tomatoes and their juice. Reduce heat and simmer 10 minutes. Add vinegar, shrimp and pepper strips; stir so that all shrimp are coated with sauce. Add pepper; cover and let simmer 10 more minutes. Serve over rice.