HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine Jell-O with boiling water in large mixing bowl. Stir until Jell-O dissolves. Fold in strawberries with juice which have been thawed. Then add drained pineapple, mashed bananas and nuts. Turn 1/2 of mixture in 12 x 8-inch baking dish and refrigerate until firm. Then spread sour cream on top. Spoon on rest of strawberry mixture and refrigerate until firm. Cut in squares and serve on lettuce.
Mix all together and bake in 375° oven in greased 9 x 13-inch pan for 25 to 30 minutes, until lightly browned.
Sift together dry ingredients. Beat shortening, eggs, water and squash. Combine with dry ingredients until dry mix is moist. Pour into greased and floured pan. Bake at 350° for 55 to 60 minutes.
Brown ground beef. Add thawed and drained spinach, Ricotta and Mozzarella cheeses and salt. Cook and drain noodles. Spread spoonful of meat mixture on each noodle; roll up. Arrange, seam side down, in shallow casserole. Prepare spaghetti sauce; spoon over rolls. Sprinkle with Parmesan cheese. Bake at 350° for 40 minutes.
Saute onion and celery in butter. Add to rice along with soups, Cheez Whiz and broccoli. Mix thoroughly. Pour into casserole dish or baking dish. Bake at 350° for approximately 30 minutes.
Cream together the peanut butter and shortening. Add the sugar; beat and add the 2 eggs. Stir in the milk. The mixture will be very thin, of course, but stir well and the milk will blend in. Sift together and add the flour, baking powder and salt. Beat until very smooth. Bake in waffle iron. This batter will also make dandy pancakes.
Stir all together. Bake in 13 x 9-inch pan in 350° oven until brown.
Dissolve the jello in 2 cups boiling water. Drain the blueberries and pineapple and save the juice. Add fruit and 1 cup juice to mixture and gel. Blend sour cream, sugar and vanilla. Layer on top of congealed jello. Sprinkle with nuts and refrigerate.
Have cheese's at room temperature. Add rest of ingredients (except pecans). Mix well and form into a ball. Roll in pecans, cover and chill.
Mix all ingredients together. Roll chicken pieces in mixture and cook for 1 hour. Top with liquid margarine.
Combine the ingredients. Place in a blender for a few seconds. Pour into ice cube trays and freeze. Place 3 or 4 in a glass and pour chilled ginger ale over cubes for a refreshing drink for picnics and holidays.
Cut steak diagonally across grain in very thin strips. Brown steak strips, 1/2 pound at a time, in hot oil. Remove meat from skillet and set aside.
Use only Velveeta and cube. Combine first 9 ingredients. Simmer 15 to 20 minutes or until vegetables are tender. Gradually add milk to flour, stirring until well blended. Add milk mixture to vegetables. Cook until thickened. Add cubed Velveeta cheese; stir until melted.
Mix all together. Make balls size of walnuts. Place in oil in hot pan. Brown well on all sides. Continue to cook until done. Add can of cream of mushroom soup. Using spatula, mix the soup well with meat balls until dissolved.
Cut lettuce up fine. Combine all ingredients into an extra large mixing bowl. Toss well and often. Serve immediately. No dressing required.
Work softened oleo into flour and powdered sugar. Press with fingers into bottom of 9 x 13-inch pan. Bake 20 to 25 minutes at 350°.
Steam the broccoli for 5 minutes. Place in container with cover. Pour dressing and sugar over broccoli. Stir lightly and refrigerate 2 to 4 hours.
Brown meat, then drain grease, but reserve. Put finely chopped onion and bell pepper in reserved grease. Fry until tender; drain. Mix all other ingredients in stewing pot or Dutch kettle. Cook on high for 30 minutes; reduce heat to low. Simmer for 1 hour.
Cut all melons into melon balls. Peel pineapple; core fruit. Cut into cubes. Wash, halve and seed grapes. Combine bourbon, honey and walnuts. Pour mixture over fruit one hour before serving to allow flavors to mix. Add to appearance by serving in melon basket created from a watermelon half.
Cook unpeeled potatoes until tender, about 20 to 25 minutes. Cool, peel and grate into large bowl. Add remaining ingredients, except paprika. Mix well. Spoon into 13 x 9-inch baking dish. Refrigerate 3 to 4 hours, covered, or overnight. Bake at 350° for 40 to 50 minutes. Sprinkle with paprika. Yields 8 to 10 servings.
Mix together all of	the ingredients and bake for 2 hours at 250° while stirring every 15 minutes.
Use a large pan 2 to 3-inches high. Mix all dry ingredients together. In a separate bowl, mix well the honey, oil and vanilla. Pour over dry mixture. Work with hands or large spoon. Mix thoroughly. Bake at 250° to 275° for 30 to 40 minutes or until toasty brown. Stir every 10 minutes. Do not overbake. Add raisins after cereal is baked or they will be hard.
Sift together flour, sugar, baking powder, soda and cinnamon. Add Wesson oil and eggs; mix for 3 minutes. Mix in 3 cups of finely grated carrots and 1 cup chopped nuts. Stir with spoon. Bake at 300°.
Combine corn, cucumbers, onion and tomatoes in bowl. Blend in sour cream with mayonnaise and add remaining ingredients. Mix and chill.
Combine all ingredients except butter. Mix well to dissolve sugar. Melt butter and pour into egg mixture while hot. Pour into pie shell. Bake 400 degrees until crust is lightly brown. Reduce heat to 300 degrees and bake until set. Total baking time is about 1 hour.
Mix 1 cup flour, butter and powdered sugar. Add lemon juice as needed to make mixture easily spreadable. Bake for 20 minutes in a 325° oven.
Heat oven to 450°. Mix broccoli, soups, 1 cup milk, ham and onion powder in ungreased rectangular 13 x 9 x 2-inch baking dish.
In mixer bowl, beat butter and peanut butter for 30 seconds. Add sugars, beat until fluffy. Beat in eggs and vanilla. Stir together the flour, baking soda and salt. Add to the mixture and beat until blended. Stir in the oats. Spread into a greased 9x13 inch baking dish.
Combine first 3 ingredients in a large pitcher, stirring until sugar dissolves. Add grape	juice and gently stir to mix well. Serve over crushed ice. Yields 5 cups.
Combine first 3 ingredients in saucepan and bring to a boil. Set aside to cool. Add yeast to 1/4 cup warm water. To the cooled mixture add yeast and 3 cups flour; set aside to rise for 2 hours.
Cook squash in small amount of water until just tender; drain. Mash slightly; drain again. Combine with sour cream, 1/4 cup margarine, onions, salt and pepper to taste. Place in a greased 1-quart baking dish. Mix together bread crumbs and cheese. Toss with 3 tablespoons melted margarine and sprinkle over squash. Bake in a preheated 350° oven for 25 minutes or until bubbly. You can add 3/4 cup shredded sharp cheese to top of casserole.
Mix flour with salt and pepper and dredge beef cubes in this well. Heat oil in large Dutch oven or roaster casserole dish that can go on stove top and then into oven. Brown beef on all sides, adding oil, if needed. Pour tomato sauce over meat; scrape bottom of of casserole. Add water. Add carrots; mix well.
Add to the eggs, salt, pepper, cracker crumbs, pimento, cheese and milk. Stir in the asparagus (cut up) and pour into a greased 1 1/2-quart casserole. Pour melted butter over the top. Bake, uncovered, in a 350° oven until the custard is set, about 30 minutes.
*Blended Oatmeal: Measure oatmeal, then blend in a blender to a fine powder.
Layer ingredients in order in 3-quart dish. Bake 45 minutes at 400°.
Bring water and margarine to boil. Add flour and stir. Mixture leans to sides of pot. Put in mixer and add eggs, one at a time, until well blended. Spread into 10 x 15-inch pan. Bake at 375° for 20 minutes.
Wash mushrooms. Remove and chop stems. In 1-quart casserole, combine stems, onions and butter. Microwave at High 2 minutes or until tender. Stir in bread crumbs, cheese and seasoning. Pile in caps. Arrange caps on paper towel lined plate with large caps to outside. Microwave at High 2 to 2 1/2 minutes or until heated through. Rotate plate once or twice during cooking.
Mix and pour into 7 x 11-inch pan. Bake at 300° for 45 minutes.
Beat cream cheese until fluffy; add sweetened condensed milk gradually until well blended. Beat in yogurt, lime peel and food coloring until smooth. In a separate bowl, whip the cream with sugar until small peaks form. Gently fold 3/4 of the whipped cream into the cream cheese mixture. Line the baked, cooled pie crust with 2 tablespoons almonds. Spoon filling on top. Chill at least 3 hours; garnish with remaining whipped cream, lime slices and 1 tablespoon toasted almonds if desired.
Make stuffing mix as it is on box. Set aside to cool, then sprinkle fish real good with lemon juice, then stuff fish and roll up. Place in a pan end on bottom. Dot with butter and lemon juice. Sprinkle parsley over fish and bake in oven for 25 to 30 minutes or until done.
Mix only until moist. Bake at 425° for 20 to 30 minutes or until lightly browned. Let sit 5 minutes before cutting.
Heat oven to 450°. Beat cream cheese and sugar in large bowl with mixer until well blended. Add eggs and vanilla; beat well. Stir in 1 1/2 cups chocolate chips. Pour into crust. Bake 10 minutes. Without opening oven door, reduce temperature to 250°. Continue baking 30 minutes or just until set. Remove from oven to wire rack. Cool completely. Cover. Refrigerate until thoroughly chilled. Place 1/2 cup chocolate chips and whipping cream in small microwave-safe bowl. Microwave on High until chips are melted and mixture is smooth when stirred. Cool slightly; spread over top of cheese pie. Refrigerate until topping is set.
Mix all ingredients, but the butter, together. Put into a baking dish. Slice the butter into small slices and place on top. Bake at 350° for 45 minutes to 1 hour.
Combine mayonnaise, sugar and vinegar; pour over broccoli, bacon, etc. just before serving.
In medium saucepan, cook broccoli and onion in water until tender, 6 to 7 minutes. In small bowl, whisk together salad dressing and flour. Add to broccoli. Cook over low heat until heated through. Sprinkle with cheese if desired. Serve hot. Serves 3 to 4.
Sift together flour, baking powder, soda, salt and nutmeg. Beat egg and add sugar. Stir well. Add buttermilk and shortening. Add to flour mixture, stirring only until flour is moistened. Fill greased muffin pans 1/2 full. Brush tops of muffins with milk and sprinkle with brown sugar. Bake at 425° for 20 to 25 minutes.
Add ingredients in order given; beat when all is added. Add vanilla last, plus 1 cup boiling water. Bake at 350° for 35 minutes.
Cut up and brown bacon, green pepper and onion. Drain off fat. Add peas, tomatoes and spices to taste. Simmer and serve.
Melt butter in saucepan or large skillet. Add celery, cover and cook 5 minutes. Add corn and tomatoes, season to taste. Makes 6 servings.
Add meat, onion and garlic to skillet sprayed with Pam. Cook and stir until meat is brown and onion is tender. Stir in catsup, Worcestershire sauce, sugar, paprika, mustard, cayenne and 1 1/2 cups water. Cover; simmer about 20 minutes. Blend flour and 1/4 cup water; stir gradually into meat mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve over rice (or noodles).
Combine first 4 ingredients. Combine next 3 ingredients and add to the mixture. Divide dough and roll to about 1/4 to 3/8-inch thickness. Cut and bake at 400° until golden brown.
Debone the chicken. Mix with cream of chicken soup and sour cream. Layer crackers, like banana pudding, in a 9 x 13-inch baking dish. Crush one pack of crackers and put on top. Melt 1 stick of margarine and pour over it. Bake at 350° for 30 minutes.
Cook all ingredients together in large kettle until thickened; add 3 tablespoons lemon juice. Fill quart jars 1/3 full with sauce; fill rest of jar with sliced apples. Process for 20 minutes in hot water. When cool to touch, turn upside down to make sure all sauce covers apples. Store in cool dark place. When baking pie, just fill shell with apple mixture and bake. Great for winter treat.
Wilt cabbage and set aside. Fry bacon with chopped onion until brown and set aside. In blender, add carrots, pepper and celery sticks. Add mushroom soup after vegetables are chopped. Add chopped bacon and onion to hamburger. Add mushroom soup and vegetable mixture. Add bread crumbs or rice. Make cabbage rolls and layer in roaster pan. Mix V-8 juice and tomato paste. Pour over rolls. Cook, covered. Bake at 350° for 1 1/2 hours. Makes 35 to 45 rolls.
Preheat oven to 450°. In plastic bag or large bowl, shake or toss all ingredients until vegetables are coated. Empty into 13 x 9-inch baking pan. Discard bag. Bake 20 minutes, stirring once, or until vegetables are tender. Serves 4 to 6.
Drain together pineapple, Mandarin oranges and cherries and keep the juice. Mix together the egg yolk, flour and sugar with a fork. Add enough drained fruit juice to this to equal 1/2 cup. Stir. Add 1/2 cup nuts and marshmallows to taste. To this, fold in one-half pint fresh whipping cream (whipped until it forms stiff peaks with 1 tablespoon granulated sugar). Chill.
Drain the canned vegetables. Combine with the fresh vegetables. Marinate overnight in sauce of the remaining ingredients. After the vegetables have marinated for at least 10 hours, drain well and serve.
Mix dry pudding, butter, egg and flour. Place in bottom of small baking dish. Pour peaches onto this mixture. Blend cream cheese with sugar and then add peach juice to make mixture thin. Pour this mixture over the peaches. Bake on 350° until lightly browned on top. This recipe can be doubled and will make an oblong baking dish full.
Mix the first 6 ingredients together. Mix all ingredients together. Chill for 1 hour. Make balls; press down with fork, then brush cookies with eggs. Bake at 325° until golden brown, about 10 to 12 minutes.
Cook sugar, water and Karo syrup until it spins a thread when poured from a spoon. Add peanuts; cook until light brown. Remove from heat; add soda and stir thoroughly. Pour immediately into a greased cookie sheet. After it cools completely, break up with a spoon.
About 1 1/2 hours before serving, in large skillet over medium heat, fry bacon and onion until tender. Stir in brown sugar, vinegar, garlic salt, mustard and salt. Reduce heat to low and simmer. Cover for 20 minutes. Meanwhile, preheat oven to 350°. In a 3-quart bean pot or casserole dish, combine all beans. Spoon onion-bacon mixture evenly over top. Bake for 1 hour or until hot and bubbly.
Combine ground beef, 1/2 cup milk, bread crumbs, onion, parsley and salt. Shape into 12 balls. Heat oil in a large, heavy skillet. Add meatballs and brown on all sides. Remove meatballs from skillet and set aside. Drain drippings and wipe skillet clean. Combine chicken soup and 1/2 cup milk in skillet. Add meatballs. Cover and simmer 5 minutes. Cook noodles in a Dutch oven according to package directions. Drain and return to Dutch oven. Add meatball mixture, tossing well.
Preheat oven to 350°. In a large bowl, measure first 7 ingredients. In a medium bowl, beat the eggs slightly and stir in zucchini and oil. Stir this into the larger bowl with the first 7 ingredients, until flour is moistened. The batter will be lumpy.
Dissolve jello in boiling water. Stir in fruit and nuts. Pour 1/2 of mix into 9 x 13 pan. Chill until firm. Store remaining mixture at room temperature. Prepare cheesecake filling according to package directions. Reserve crumbs for later use. Spoon cheesecake filling over congealed fruit mix. Spoon remaining gelatin mixture over filling and chill until firm. Yields about 18 servings.
Cream the cream cheese until smooth. Stir in remaining ingredients. Mix well. Cover; chill.
Cook macaroni, drain and cool. Mix mayonnaise with lemon juice, milk and seasonings. Mix all ingredients and chill.
Sift flour and sugar. Add shortening; cut in and save 3/4 cup of this mixture.
Combine softened cream cheese, Cheddar cheese and milk. Blend well. Reserve 1/2 cup onions. Stir in remaining onions and olives. Shape into a ball; roll in reserved onions. Garnish with stuffed green olive slices or as desired. Serve with crackers or tiny party rye.
Mix all ingredients except peanut butter and vanilla in boiler. Bring to rolling boil for 3 minutes. Remove from heat; add peanut butter and vanilla. Spoon on waxed paper.
Mix all ingredients and store in an airtight container. To make tea, mix 2 tablespoons with 6 ounces of hot water.
In one bowl, sift flour and salt; set aside. In another bowl, put 2 sticks butter; mix until fluffy. Add sugar; mix well. Mix in vanilla. Mix in water. Mix in flour (a little at a time). Add nuts (2 cups). Make into balls; put on ungreased cookie sheet. Press down with 2 fingers. Bake at 325°, depending on size of cookies. Bake until light golden brown on top. Roll in powdered sugar.
Heat oven to 400°. Grease pie plate (9 x 1 1/4-inch). Cook and stir ground beef and onion until beef is brown. Drain. Stir in seasoning mix (dry). Spread in pie plate, sprinkle with chilies. Beat milk, eggs and baking mix 15 seconds in blender, 1 minute with beaters, until smooth. Pour on meat. Bake 25 minutes. Top with tomato and cheese. Bake 8 to 10 minutes. Let stand 5 minutes.
Make brine of the vinegar, water and salt. Bring to a boil. Place a generous layer of dill, 1/2 to 1 clove garlic (sliced) and 1/2 tablespoon mustard seed in bottom of each jar. Pack cukes; when half full, add more dill and finish packing. Fill jars within 1/2-inch of top with hot boiling brine. Put caps and bands on. Process in hot water bath 5 minutes. These are very easy to make; will never fail or become soft.
Combine scalded milk, shortening, sugar, and salt. Cool to lukewarm, add yeast softened in lukewarm water. Add beaten egg. Gradually stir in flour to form a soft dough. Beat vigorously. Cover and let rise in warm place till doubled in bulk or about 2 hours. Turn out on lightly floured board. Cut out in desired size, dip in 1/2 butter and 1/2 shortening which has been melted and cooled some. Let rise 1 1/2 hours in roll pans. Bake at 400 degrees to 425 degrees until brown.
Cream butter and sugar in large mixing bowl. Add eggs and vanilla. Blend well. Combine flour, cocoa, soda and salt. Gradually blend into creamed mixture and add chocolate chips. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350° for 8 to 10 minutes.
Place bread crumbs in bottom of 9 x 13-inch pan or glass baking dish. Mix other ingredients together and pour over bread crumbs. Let sit overnight in refrigerator. Bake uncovered at 350° for 30 to 45 minutes until firm.
Put beans in large pan, cover with water 2 to 4 inches above beans. Add several ham chunks, salt and pepper. Cook until tender on medium high for 1 to 2 hours. Serve with cornbread and fried potatoes.
Mix together first 3 ingredients and pour into a greased 10 x 13-inch pan. Sprinkle on chocolate chips and pecans. Melt cream cheese and mix together with spoon the confectioners sugar and eggs. Pour over top and bake at 325° for 55 minutes.
Mix all ingredients together ahead of time. Make frozen rings of this mixture to float in punch so it does not dilute drink. Chill fruit punch well. Just before serving, add 2 large bottles ginger ale. Serves 100.
Peel and boil in salted water eggplant until tender, about 15 to 20 minutes. Cut up and drain well. Add eggs, 3 slices of dry bread crumbs, milk and 1/4 stick butter or margarine. Add salt and pepper to taste and 4 ounces grated sharp Cheddar cheese. Mix well and pour into baking dish. Top with another 4 ounces grated cheese and 4 slices day old bread crumbs rolled in 1/4 stick butter or margarine (melted). Bake about 30 minutes in 375° oven.
Place chicken, skin side up, in a 9 x 13-inch baking dish. Sprinkle with salt and pepper. Pour 3 tablespoons of the melted butter over top. Bake at 350° for 40 minutes.
Thoroughly combine the pumpkin, sugar, salt and spices. Blend in eggs, milk and evaporated milk. Pour into unbaked pastry shells. Filling is generous. Bake in hot oven, 400°, for 50 minutes or until knife inserted halfway between center and outside comes out clean.
Preheat oven to 350°. Use a 4-quart casserole dish. Saute meat with garlic until meat is pink. Add all ingredients, except cheese. Cut tortillas into strips and stir into mixture. Put in oven. When ingredients get bubbly, sprinkle on cheese. Bake for about 15 to 20 minutes, until done.
Peel and mash avocados. Add 1 chopped tomato, salt, pepper, lemon juice, garlic powder, minced onion and hot pepper sauce; set aside. Mix mayonnaise, sour cream and taco seasoning; set aside.
Combine all ingredients, except apples and nuts. Batter will be stiff. Fold in apples and nuts. Pour into a greased and floured 9 x 13 x 2-inch pan. Bake at 350° for 45 to 60 minutes.
Put all ingredients in bowl at once. Mix on medium speed about 18 to 20 minutes. Pour into greased and floured tube pan. Bake 1 hour and 15 minutes at 375°. Do not preheat oven.
Heat oven to 450°. Have ready a 9 to 10-inch (across bottom) ovenproof skillet, a 9-inch pie pan or an 11 x 7-inch baking dish. In food processor or blender, process eggs, milk, flour, salt and nutmeg until smooth. Heat oil in skillet or pan. When very hot, pour in batter. Bake uncovered 18 to 20 minutes without opening oven door. Pancake should be puffed, crisp around edges and golden brown. Serve with sauteed apples and raisins
Brown sausage in skillet, stirring, until it crumbles. Drain, reserving 1 tablespoon drippings in skillet. Set sausage aside. Add butter to drippings; heat over low heat until butter melts. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in seasonings and sausage. Cook until thoroughly heated, stirring. Makes 3 3/4 cups.
Dissolve Jell-O in water; add frozen strawberries, stirring occasionally until thawed. Add pineapple and bananas. Pour 1/2 of mixture in 8 x 8 x 2-inch pan. Chill until firm (leave remaining mixture out). Spread chilled and set mixture with sour cream. Pour remaining mixture on top; chill until firm.
Place onion rings in skillet bacon was fried in. Add sugar, seasonings and vinegar. Cover and cook 20 minutes. Add this to the beans. Add bacon bits and place in 3 quart baking dish and bake until browned.
Prepare pancake batter. Take a slice of bread and cut in half. Dip into pancake batter. Deep fry until golden brown. Dot with butter and syrup. Serve hot.
Mix cabbage, pepper and carrots; set aside. Mix sugar, vinegar and mayonnaise. Pour over cabbage mixture and salt to taste. If you make a lot, just add more sugar, vinegar and mayonnaise.
Place chicken in an 8 x 12-inch baking dish. Pour salad dressing over chicken. Bake, uncovered, at 400° for 20 minutes. Add rice, vegetables and 1/2 can of French fried onions around top and under chicken. Combine bouillon and Italian seasoning; pour over chicken and vegetables. Bake, uncovered, for 45 minutes or until rice is cooked. Top with remaining onions and bake 2 to 4 minutes longer. Let stand 5 minutes before serving.
Cream together the butter, sugar and eggs. Stir in flour, alternately with buttermilk and soda. Stir in remaining ingredients and bake at 350° in three 8-inch pans or 1 sheet layer pan until brown and springs back. Frost or serve plain.
Melt margarine and add juice, water, salt, sugar, raisins and orange rind. Bring to boil. Add rice slowly and cover. Reduce heat and cook 25 minutes or until rice is tender and liquid is absorbed.
Heat oven to 375°. Beat dry cake mix, water and eggs in large bowl on low 30 seconds. Beat on high 2 minutes. Drop dough by rounded tablespoonfuls 2-inches apart on ungreased cookie sheet. Bake 8 to 11 minutes or until no indentation remains when touched. Cool 1 minute and remove from cookie sheet. Cool on wire rack. Frost and decorate. Makes 2 to 3 dozen.
Beat egg white and water until frothy. Add pecans and mix well. Combine other ingredients in bowl. Add nuts and stir, coating well. Spread on buttered cookie sheet. Bake at 225° for 45 minutes. Stir often.
Prepare pudding as directed on package. After pudding has thickened, mix in with a box of chocolate cake mix. Stir well. Pour into a 9 x 13-inch greased pan. Sprinkle chocolate chips and nuts on top. Bake at 350° for 25 minutes.