HumbleIntelligence/food-ner-1-Million huggingface dataset:
Chop all vegetables finely and drain. Soften gelatin in cold water. Add boiling water. Cool. Fold in the mayonnaise and salt. Add vegetables. Chill until spreadable. Use with crackers as spread or make sandwiches.
Slice off top of each pepper, leaving stems intact. Trim bottom of each pepper, without cutting into cavity, so that peppers will stand upright. Remove seeds and ribs from peppers. In large saucepan, cover peppers with water. Boil 3 minutes. Drain.
Cream sugars and butter together. Add eggs, beaten light. Add vanilla. Add soda, baking powder, flour and nut meats (if desired). Mix well. Form in roll. Wrap in cloth and chill in refrigerator overnight. Slice and bake in 350° oven for 8 to 10 minutes.
In large saucepan mix sugar and flour well. Stir in milk. Add egg yolks; mix well. Add vanilla and butter. Cook over medium heat until mixture boils and thickens, stirring constantly.
Mix concentrated lemonade and one condensed Eagle Brand milk together. Add 3/4 tub of Cool Whip until smooth. Pour mixture into graham cracker pie shells. Makes two pies.
Preheat oven to 375°. Beat eggs stiff. Add sugar, vanilla, salt and chocolate chips. Mix. Drop on greased cookie sheet. Put in oven and turn it off. Go to bed. Don't peek. Makes 2 dozen cookies.
Cook squash and onion in boiling salted water for 5 minutes. Drain. Combine soup and sour cream together. Stir in carrots. Mix squash and onion. Mix seasoning mix and margarine together and place 1/2 of mixture in bottom of a 7 x 12-inch cooking dish. Spoon in squash and top with remaining crumbs on top. Bake at 350° for 25 to 30 minutes.
Saute first 5 items together.	Place stuffing in large bowl and toss with sauteed items. Combine soups and eggs with broth; add to stuffing. Put in 3 1/2 quart crock-pot. Cook on low 4 to 8 hours.
Mash the bananas. Add all the ingredients and drop by the tablespoon on a well-greased cookie sheet. Bake at 350° for 15 to 20 minutes until golden brown and crispy. Enjoy.
Brown hamburger patties. Drain fat. Add soup and water to hamburger. Put into slow cooker. (Good for Sunday dinner. Put on before going to church - ready when you get home.)
Mix together and pour in greased muffin tins.	Bake at 420° for 15 to 20 minutes.
Cook squash and onion together till almost done, drain. Mix with soup and sour cream. Pour out in a casserole dish. Combine butter and stuffing, sprinkle on top. Bake at 350° for 30 to 45 minutes.
Mix cream cheese and ranch dressing well. chill 1 hour. Remove from refrigerator and form into roll. Pour bacon bits out onto platter. Roll cream cheese log in bacon bits to coat thoroughly. Store in refrigerator, serve with chips or crackers.
Put trimmed bread in a 9 x 13-inch greased pan. Add grated cheese and cooked sausage. Mix eggs, milk, mustard, salt and pepper (optional). Pour over sausage. Refrigerate overnight. Next morning, bake at 350° for 35 minutes.
Brown ground beef and season to taste; drain. Stir in Ro-Tel, beans and mushrooms. Simmer 15 minutes on low heat. Enjoy!
Cook the bacon in a skillet until crisp; drain. Combine the Ricotta, Parmesan, parsley, salt and pepper in a serving bowl. Toss the sauce with the hot pasta, reserved cooking water and bacon. Makes 6 servings.
In a medium bowl, thoroughly combine sour cream, mayonnaise, cheese, lemon juice and garlic. Add chicken and toss until well coated.
Mix all ingredients together,	except cheese, and form into a loaf. Bake in lightly greased shallow pan at 350° for 1 hour. Slices of cheese may be placed on top of meat loaf to melt just before serving. Serves 4 to 6.
Combine tuna, cheese, relish, catsup, salt, pepper, onion and mayonnaise. Mix well with a fork. Fill each bun with mixture. Line pan or roaster with foil. Place buns in pan and cover with foil. Bake at 350° for 20 minutes. Serve at once.
Melt margarine; add to sugar and syrup. Add vanilla, eggs, pecans and chocolate chips. Mix well and pour into unbaked pie shells. Bake at 350° for 45 minutes.
Cook sugar, oleo and syrup to a boil and boil 5 minutes. Remove from stove and add soda. Mix well. Pour over popped corn. Pour into long cake pan and bake at 250° for 1 hour. Stir every 15 minutes. Can add peanuts if wanted. Separate when cool. Store in plastic bags.
Stir-fry vegetables in olive oil or canola oil. If not done enough, put lid on and add 2 tablespoons water. Steam about 2 minutes, but vegetables should be crunchy. Cook pasta and stir in. Sprinkle with Molly McButter butter flavor or sour cream flavor. Stir well on plate. A white sauce can be substituted if you prefer.
Beat eggs on high speed for 1 minute. Gradually add sugar, lemon juice, salt and soda. Fold in flour and pumpkin pie mix. Spread on a cookie sheet that has been thoroughly sprayed with Pam or Mazola. Sprinkle the nuts on top. Bake at 375° for 10 to 12 minutes. (Do not overcook!) Turn out on a kitchen towel that has been well coated with powdered sugar. Sprinkle powdered sugar on top of pumpkin bread before you roll. Roll like a jelly roll and set aside to cool. When cool, unroll and spread with filling. Spread filling to within 1/2-inch of edges.
Brown hamburger, onion and green pepper. Drain and place in crock-pot. Add other ingredients and slow cook for at least 3 hours.
Preheat oven to 325°. Beat eggs until lemon colored; add sugar and beat well. In the meantime, melt butter; add cocoa to saucepan as the butter melts and stir until blended. Combine flour with sugar and eggs; add cocoa and butter mixture. Beat; add vanilla and beat. Bake in ungreased pan 25 minutes or until toothpick comes out of brownies without batter.
Layer each ingredient in order given. Cover with mayonnaise making sure to seal edges of dish. Sprinkle generously with McCormick Salad Supreme. Seal dish with foil. Let stand overnight. When ready to serve, toss together adding 1/2 pound crumbled bacon. Use a 9 x 9-inch dish. Might not need a whole head of lettuce.
Saute onion and garlic in oil in skillet. Add beef and brown on all sides. Add mushrooms, green pepper, black pepper, salt, tomato paste and bouillon. Blend well. Bring to a boil and reduce heat to simmer. Cook, covered, for 45 minutes or until beef is tender. Add Burgundy. Heat through. If desired, thicken with cornstarch dissolved in water. Serve over rice.
In a saucepan, combine pineapple and sugar; bring to a boil and boil for 3 minutes. Add jello; stir until dissolved. Add cream cheese; stir until mixture is thoroughly combined. Cool. Fold in apples, nuts, celery and Cool Whip topping. Pour in 9-inch square pan. Chill until firm.
Crust: Combine 1 stick melted margarine and the graham cracker crumbs.
In a heavy saucepan, dissolve cornstarch and water. Stir in milk and egg yolks. Cook until thick and bubbly. Remove from heat. Add margarine and vanilla. Cover and chill 4 hours. Spread Cool Whip over pie when cool.
Combine all ingredients, except ham. Stir thoroughly. Marinate ham in sauce for 6 hours or overnight, turning occasionally. Cook on hot grill for 30 to 40 minutes, basting with sauce.
Preheat the broiler or grill. Rub chicken with 1 teaspoon mustard; broil or grill until cooked through, 4 to 5 minutes on each side.
In Dutch oven, fry bacon until crisp; add chicken. Cook until no longer pink. Remove meat; set aside. Saute onions, pepper, carrots, celery and garlic in hot drippings until crisp-tender. Add tomato sauce, tomatoes, broth and rice. Stir well. Add remaining ingredients, except okra and parsley. Bring to a boil. Simmer, covered, for 45 to 50 minutes or until rice is cooked. Stir in okra and parsley; heat through. Season to taste with hot sauce.
Melt margarine in medium skillet over medium heat. Add red pepper, onion and garlic; stir-fry until red pepper is crisp-tender. Add remaining ingredients; stir-fry 1 minute or until zucchini is crisp-tender. Serve immediately.
Rinse beans in a large saucepan. Combine beans and 6 cups water. Bring to a boiling state. Reduce heat. Simmer for 2 minutes. Remove from heat. Let stand 1 hour or soak beans overnight. Drain and rinse beans.
Combine sugar, oil, applesauce, egg and vanilla. Mix sifted flour, spices, raisins and nuts in separate bowl. Add the flour mixture to the first mixture and blend well. Turn into well-greased 11 x 3 x 3 inch loaf pan and bake at 350° for 1 hour. Keeps well, very moist.
Mix together meal and sugar. Add onion, egg and milk stirring lightly. Drop teaspoon of batter for each hush puppy into hot deep fat (360°), frying only a few at a time until golden brown; drain. Makes 2 dozen.
Sift flour, baking powder and salt. Work into this the oleo or butter. Add sweet milk; mix well. Roll to 1/4 inch thick. Spread with melted oleo. (I use the balance of the 3 tablespoons mentioned) and enough chopped apples to cover dough to 1/4 inch of edge. Add brown sugar to taste. Sprinkle with cinnamon. Roll as a cinnamon roll, pinching edges to roll. Cut into 1/2 inch slices. Place into pan as you would cinnamon rolls. Cover with sauce. Bake at 350° until brown and apples are done.
Wash and slice potatoes (do not peel). Place in casserole dish 3 to 4 potatoes deep. Add enough water to cover bottom of dish. Salt potatoes lightly. Melt butter and drizzle over potatoes. Sprinkle Italian dressing mix over and through potatoes. Cover with foil and bake at 350° for 30 to 45 minutes (until potatoes are tender). Use a whole packet of dressing mix for large casserole, or about 1/2 packet for a smaller one.
In large skillet brushed with oil, brown hamburger, onion and pepper. Pour off fat. Add remaining ingredients except cheese. Simmer gently for 15 minutes, stirring occasionally. Top with cheese and heat until melts.
Pour creme de menthe over fruit 20 minutes or more before serving. Nice to serve just before you main course.
Mix first five ingredients. Marinate meat overnight in sauce. Drain marinade and heat barbecue meat 5 minutes per side (for rare). Transfer to platter. Slice thinly (as for London Broil) and pour marinade over meat. Yields 4 servings.
Bring figs and sugar to boil in heavy pot (1 tablespoon butter and 1 tablespoon lemon rind, optional). Add Jell-O. Pour in jars; seal.
*Tip: One 10.5 ounce can Green Giant cut spears asparagus, drained, can be substituted for frozen asparagus.
On waxed paper, combine bread crumbs and thyme. Dip each pork chop into egg; coat with bread crumb mixture. In 10-inch skillet over medium heat, in hot oleo, cook pork chops until browned on both sides. Remove chops. Stir in soup, milk and onion. Heat to boiling. Return chops to skillet, turning to coat with soup mixture. Reduce heat to low. Cover and simmer 15 minutes or until pork is fork-tender.
Saut onion in butter; add chilies, cream cheese and chicken. Stir over low heat until well mixed. Spoon 3 tablespoons mixture onto each tortilla; roll tightly and place seam side down in a 9 x 13-inch baking dish that has been sprayed with Pam. Sprinkle cheese on top and then drizzle with the 2 cups of cream. Bake in a 350° oven for 30 minutes. Serve with taco sauce.
Preheat oven to 375°. In a 12-inch nonstick skillet, heat the oil over moderate heat. Add onion and saute, stirring for 1 minute. Add red pepper and saute, stirring for 2 minutes. Add zucchini, yellow squash, garlic, salt and pepper; saute, stirring occasionally for 3 to 5 minutes or until the squash is barely tender. In a large bowl, combine the squash mixture with rice, eggs, Cheddar cheese and basil. Transfer to a greased 1 1/2-quart casserole; sprinkle with Parmesan cheese. Bake for 30 minutes. If desired, brown under broiler for 1 to 2 minutes.
Mix all ingredients together until smooth. Pour into greased and floured Bundt cake pan. Bake 55 minutes at 350°.
Place trout in a single layer in a plastic bag or glass baking dish. Combine the soy sauce, ketchup, lemon juice, oil and rosemary; pour into bag or dish. Cover (or close bag) and let stand for 1 hour, turning once.
In mixing bowl, combine softened cream cheese and picante sauce. Beat with electric mixer at low speed until smooth. Serve with corn chips, tortilla chips or vegetables, etc. Yield: 2 cups.
Mix all ingredients, saving 1/2 of soup for top of loaf. Pour remaining soup on top of loaf and sprinkle with parsley. Bake one hour or longer at 350°.
Mix ingredients together. Pour into a greased or nonstick 8 x 8-inch pan. Bake at 425° for 25 minutes.
Cream separately cream cheese, 1/2 cup sugar and 1 egg, set aside. Mix margarine, water and chocolate in saucepan and bring to boil. Stir in flour and 2 cups sugar. Add eggs, sour cream, soda and salt; pour	in baking pan, then pour in creamed mixture and marble through. Sprinkle with chocolate pieces. Grease and flour pan. Bake at 375° for	25 to 30 minutes.
Preheat oven to 350°. Spray two 8-inch round cake pans with nonstick cooking spray. In a large mixer bowl, beat the eggs, sugar and vanilla until thick and tripled in volume, about 7 minutes. Sift flour, cocoa, allspice, cinnamon and nutmeg together. Quickly and gently fold the dry ingredients into the egg mixture until smooth. Divide the mixture between the 2 prepared pans. Bake until a toothpick in the center of the cake comes out clean, about 15 minutes. Cool completely in the pans. Set on racks.
Melt 1 cup margarine. Stir in 1/3 cup cocoa, coconut, pecans, eggs, sugar and flour. Spread batter in a 15 x 10 1/2-inch pan. Bake for 20 minutes at 350°. Spread with Marshmallow Creme while hot. Blend powdered sugar and remaining cocoa. Add remaining margarine, milk and vanilla. Blend until smooth. Ice cake.
In skillet, cook meat, onions and peppers until done. Drain; add chili sauce or catsup, soup and water. Pour into casserole dish. Cover top with frozen Tater Tots. Bake, uncovered, at 375° for 35 minutes or until Tater Tots are golden brown.
In small saucepan, put 1/4 to 1/2 cup water. Sprinkle gelatine over water and let set for 2 minutes. In a large mixing bowl, beat cream cheese, sugar and vanilla. After gelatine has set for 2 minutes, heat until dissolved; stir constantly. Mix with rest of water and slowly add to cream cheese mixture, beating as added. Mix well. Pour into pie crust. Chill. Top with fruit before serving. Must be refrigerated.
Soak dried apricots 1/2 hour and cut fine. Mix egg, water, orange juice, flour, baking powder, baking soda and pinch of salt. Stir in apricots and nuts. Pour in well-greased pan. Bake at 350° for 1 hour. Cool.
Mix oil, cornmeal, flour, sugar, baking powder, salt, milk and egg in a mixing bowl and set aside. In skillet, brown sausage, beans and water; bring to boil. Pour into 2-quart shallow baking dish (12 x 8 x 2-inch). Spoon corn meal mixture around edge of baking dish (evenly). Bake at 400° for 20 minutes or until done. Makes about 5 1/2 cups.
Combine soy sauce, rice vinegar and sugar in a small bowl; set aside. Heat a large skillet or wok over medium heat. Add sesame seed; cook 1 minute or until browned. Remove seed and set aside. Add oil and next 3 ingredients to skillet. Stir-fry 30 seconds. Add soy sauce mixture; stir well. Cover and cook 2 minutes or until broccoli is crisp-tender. Sprinkle with sesame seed. Makes 4 servings.
Combine chocolate, 1/4 cup (60 ml) of the milk and the sugar replacement in top of double boiler. (Chill remaining milk in freezer.) Cook and stir over simmering water until chocolate melts. Pour amount of hot chocolate mixture over egg yolks and beat well. Pour egg mixture into chocolate mixture on top of double boiler. Stir in salt. Cook and stir over hot water until mixture thickens. Cool completely. Scrape cold or slightly frozen milk into mixing bowl and beat until very stiff. Fold chocolate mixture into stiffly beaten milk. Fold in vanilla and banana slices. Spoon into mold, freezer tray or individual cups and freeze until firm. Yield: 8 servings.
Mix together. Add cooled dressing and store in tightly covered dish in refrigerator for few hours, stirring few times. Will keep fresh and crunchy in refrigerator.
Mix flour, baking powder, salt, brown sugar, oats and softened butter together until crumbly. Press 1/2 mixture into greased 8-inch pan, then spread jam on top and put rest of mixture on top of jam. Bake at 350° about 20 to 25 minutes until brown.
Combine eggs, muffin mix, 2 cans corn, sour cream and butter. Stir with a fork and pour into 11 x 7 x 1 3/4-inch buttered baking dish. Bake at 350° for 45 minutes or until a knife comes out clean.
Grease lightly one casserole dish. Sift together flour, sugar, 3/4 cup cocoa, baking powder and the salt in a medium size bowl. Combine the milk, margarine and vanilla and stir this mixture into the sifted dry ingredients. Blend well and pour into casserole dish. Mix together the brown sugar and 3 tablespoons cocoa; sprinkle evenly over the batter. Top with coffee. Bake at 350° for 30 minutes. Serve warm with ice cream.
Bring zucchini, tomatoes and broth to boil and simmer 4 minutes, until zucchini is crisp-tender. Add shrimp and olives and simmer 4 minutes until shrimp are opaque and cooked through. Remove from heat and add pepper.
Mix Crisco, butter, sugar and flour together and beat well. Scald 1/4 cup milk and add to the Crisco mixture. Gradually add the rest of the 2/3 cup milk (cold). Beat well. Add the vanilla to the mixture. Beat until fluffy.
In large frying pan, melt margarine. Set aside to cool. Place diced mushrooms into cooled margarine and stir until completely coated. In large bowl, beat eggs until blended. Add remaining ingredients and mushrooms. Pour into well-greased 9 x 13-inch dish and bake at 350° for 45 minutes. Test with a knife; done when it comes out clean. If using Egg Beaters, increase time 15 to 20 minutes. Great for heart patients.
Peel and thinly slice apples. Place in a medium bowl about 1/4 cup of sugar, 2 tablespoons flour and 1 cup cheese. Toss well. Transfer to a greased 9-inch square baking pan. In a medium bowl, combine remaining sugar and flour with cinnamon. With pastry blender, cut in butter until mixture is crumbly. Sprinkle evenly over apples. Bake at 375° for 30 minutes or until apples are tender. Sprinkle remaining cheese and bake just long enough to melt cheese. Serve hot.
Heat olive oil in saute pan over medium-high heat. When hot, add chicken and brown on both sides. Also add garlic and green onion (don't burn garlic). When chicken is browned, lower heat to medium and then add flour to oil in pan and mix. (Tilt the pan to expose oil.) This makes the roux.
Mix all ingredients except meat. Add meat to sauce. Marinate overnight. Skewer and grill.
Put peaches, pineapple and grapes in a bowl. In a separate bowl, stir dry pudding mix into juice. Pour this over fruit and stir. Chill. Shortly before serving, add sliced bananas.
Cook noodles according to package directions; drain. Add remaining ingredients, mix well. Spoon into greased 2-quart baking dish. Bake at 350° for 1 hour. Recipe can be prepared ahead.
Cook and scramble ground chuck until changes color. Add to remaining ingredients. Cover and cook very slowly for 1 hour.
Beat cream cheese and condensed milk together. Add about 2/3 of the Cool Whip and then the lime juice. Turn into the pie shell and cover with remaining Cool Whip. Refrigerate until serving time.
Stir grits into boiling water; add salt. Cook 10 to 20 minutes, stirring frequently, until grits are thickened. Remove from heat. Add cheese, stirring until melted. Saute onion and garlic in butter; add to grits. Stir in peppers. Add a small amount of hot grits to egg yolks, stirring well. Add egg yolk mixture to grits, mixing well. Beat egg whites until stiff; fold into grits. Spoon mixture into a greased 2-quart casserole. Bake at 350° for 45 to 50 minutes. Yields 6 to 8 servings.
Cook vegetables and macaroni according to package directions. Add remaining ingredients. Stir and heat. May sprinkle grated cheese over top, if desired.
Bake cake according to directions on box using 9 x 13 pan. Poke holes in cake using end of wooden spoon. Pour evaporated milk over cake.	Pour caramel in holes, then butterscotch. Let cool. Then top with Cool Whip and sprinkle Heath bits on top. Refrigerate until ready to serve.
Mix and spread half in pan, use half cheese and chopped pepper. Top with other half mixture and put other half cheese on top. Bake for 350° for 40 minutes.
Fill pie plate 2/3 full with sliced apples. Sprinkle with 1 tablespoon sugar and 1 tablespoon cinnamon. Melt 1 1/2 sticks of margarine and blend with egg, flour and sugar. Pour mixture over apples. Sprinkle walnuts over top, if desired. Bake at 350° for 45 minutes.
Peel tomatoes and boiling salted water until barely tender. Drain and stick 2 to 3 whole cloves into each, depending on size. Make a syrup of the vinegar and sugar by boiling together until thickened. Pour syrup over tomatoes and let stand overnight.
Brown hamburger and onion. Drain. Add cream cheese, soup and drained corn. Stir until warm. Place biscuits on top. Bake at 350° until biscuits are brown, approximately 20 minutes.
Mix all the ingredients together in the blender. Blend until smooth. Pour into glasses. Chill in freezer.
Cream shortening and sugar. Combine remaining ingredients and mix until well blended. Pour into greased loaf pan. Bake about 55 minutes. Cool on rack before slicing.
Debone salmon. (Save liquid from salmon in case mixture needs to be moistened.) Put in large mixing bowl. Add salt and pepper. Then add eggs, peas, corn, carrots and onion. Combine and then add potatoes and bread crumbs. Mix well. Roll into patties and coat with flour. Drop in hot oil and fry until brown on both sides.
In crepe pan, melt unsalted butter and fry eggs until done. Put eggs on a warm plate.
Mash strawberries, raspberries and blueberries to make 4 cups of pulp. Stir in the pectin; let stand 10 minutes, stirring frequently. Put in saucepan, cook and stir over medium heat until it comes to a boil. Cook and stir 1 minute more. Remove from heat; stir in Equal. Ladle into freezer containers, leaving 1/2-inch headspace. Seal and label. Let stand at room temperature 4 to 6 hours. May be stored 3 weeks in refrigerator or 6 months in freezer. Makes about 4 cups (64 one tablespoon servings).
Put meat in casserole with wine, consomme, onion, pepper and rosemary. Mix together flour and bread crumbs. Stir into meat mixture. Cover and bake at 300° for 2 to 3 hours until meat is fork-tender. Serve over rice or noodles.
Lightly salt and pepper pork chops. Dip in egg and cracker crumbs and back again the egg and crumbs. Fry in oil until coating is golden brown. Place in baking dish and cover with cream of mushroom soup, onion soup and green onion top. Mix these together before pouring. Bake for 45 minutes at 350°.
Lightly grease cookie sheet. Separate rolls into 12 pieces, then 3 layers. Mix together crabmeat, shrimp, cheese, mayonnaise, onion, parsley flakes and curry powder. Spoon mixture on each dough piece. Top with water chestnuts. Bake at 400° for 10 to 12 minutes.
Put into baking dish. Cook rice. Add milk. Lay chicken over rice. Put celery soup over chicken. Put mushroom soup over chicken. Sprinkle onion mix over chicken. Bake at 350° in oven covered with aluminum foil to brown top. Bake 1 1/2 to 2 hours in oven. Remove foil the last 15 minutes.
Mix all ingredients and beat well. Pour into angel food cake pan and bake at 350° for 45 minutes or until done. Serve plain or with whipped cream.
Combine ingredients and roll out and cut. Preheat oven to 400°. Bake 10 minutes. Broil until brown.
Mash potatoes and add Velveeta. Stuff shells with potato mixture and put in glass baking dish. Grill onions and butter in pan, then pour over shells. Cover and heat through at 350°. This tastes like pierogi, only it's a quicker way.
Beat potatoes until fluffy. Add other ingredients. Beat again. Bake at 350° for 30 minutes. Top with brown sugar and pecans.
Melt 1 teaspoon butter in a small frying pan (high). Pour 1/4 cup of batter into pan. Spread around so batter covers the bottom of the pan. Flip. The crepes should be golden brown. Fill with fresh fruit or jam and vanilla ice cream. Roll up; sprinkle with powdered sugar.
Cook and cool potatoes. Chill. In a bowl combine mayo, milk and lemon. Stir in celery, onion, parsley, salt, dill weed and pepper. Add potatoes to dressing and mix.