HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve jello in boiling water. When jello becomes syrupy, add sour cream, cherries, crushed pineapple with juice and nuts. Chill until firm.
Mix cinnamon stick, cloves, extract and dried flowers. Add orange rind. Place in container. Can use sense pleasers in baskets, Mason jar, big brandy snifter or whatever fits your environment.
Boil sugar and water for 3 minutes. Place in refrigerator overnight. Mix water mixture, juices, extract and ginger ale. Stir until mixed. Add sherbet. Serves 25.
Mix all ingredients together except the champagne. Sweeten to taste if you want. Just before serving add the champagne and ice.
Melt butter in saucepan. Add other ingredients in given order. Roll into 48 to 50 balls and place onto ungreased cookie sheet. Bake 25 minutes at 350°. Roll in white or colored confectioners sugar.
In a small bowl or jar with tight fitting top, combine lime juice, honey, soy sauce. Mix or shake well. Refrigerate until ready to use.
Mix and sift first 6 ingredients. Stir in unbeaten eggs and vanilla. Fold in apples and walnuts. Turn into well greased 9-inch pie plate. Bake at 350° for 25 to 30 minutes until brown and crusty. Serve warm or cold with topping or ice cream.
Preheat oven to 275°. In a 6-quart Dutch oven, put the roast, mushroom soup, dry onion soup mix, the water, potatoes and carrots. Put in by 8 o'clock on Sunday morning, and it should be ready for lunch by the time that you come home from church, change clothes and make a salad (4 to 5 hours).
Cream butter and sugar. Mix in flour and cornmeal. Add eggs, milk, vanilla and lemon juice. Beat well. Bake in moderate oven at 350° for 55 to 60 minutes, or until knife comes out clean.
Have cream cheese at room temperature. In a large bowl, mix all ingredients together. Blend well. Pour into greased Bundt or tube pan. Bake at 350° until done.
Measure and sift dry ingredients together. Beat egg yolks and add milk. Pour milk mixture slowly into dry ingredients; beat thoroughly. Add melted butter, then fold in stiffly beaten egg whites. Bake on hot griddle. Makes about 12 medium sized cakes.
Mix ingredients in a pot. Cook over medium heat, stirring continuously, until no longer liquid. Remove and knead in coloring. Store in airtight container.
Bring to a boil. Pour over meat. Put onions on top. Keep adding water until meat is done. Barbecue beef is good warmed up.
Melt chips; mix in milk, cream cheese and brown sugar. Spread in pie crust. Spread Marshmallow Creme on top and swirl around with knife. Top with whipped cream and almond. Chill until set.
Mix chicken, soup and water. Add salt, pepper and paprika. Bake at 375° to 400° for 45 minutes, uncovered. Last 10 minutes, add rice. Make sure there's at least 1 cup of liquid left so the rice looks soupy.
Mix flour, nuts and margarine together and pat in 9 x 13-inch pan. Bake at 350° for 20 minutes. Let cool. Mix cream cheese, powdered sugar and Cool Whip together and pour over crust. Mix puddings and milk and pour over cream cheese mixture. Top with Cool Whip and nuts. Refrigerate.
Mix flour, baking powder, salt and cocoa. In mixing bowl, cream butter and sugar. Alternate, adding dry ingredients, eggs and milk. Add vanilla. Bake at 350° in well-greased tube pan for about 1 hour and 15 minutes.
Sift together first 4 ingredients and set aside. Mix together shortening, white sugar and brown sugar; blend in 2 eggs and beat together 1 minute. Add pineapple and juice, then dry ingredients; blend. Add flavoring and chocolate chips. Fill cupcake cups 3/4 full. Bake at 350° for 20 to 25 minutes. Frost when cool.
Melt oleo. Add milk and sugar. Boil until firm ball forms when dropped in cold water. Add marshmallows, chips, nuts and vanilla. Pour in greased pan. Cool and cut.
Saute onion in butter (soft not brown). Add meat, spices and gravy. Place in casserole; top with mashed potatoes and brush with beaten egg. Bake at 425° for 20 minutes.
Mix first 8 ingredients together then make into patties (4). Fry on both sides. Serve with vegetables and potatoes or put in buns.
Simmer all ingredients for 20 minutes, adding bread crumbs lastly. More flour and bread crumbs will help thicken the mixture.
In a bowl, combine tomatoes, onion, cilantro, chilies and salt; mix well. Prepare as close to serving time as possible. Makes 1 1/2 cups (1/4 cup per serving). Per serving: 15.0 calories, 0.14 gr. fat, 8.01 calories from fat.
Mix together flour, cornstarch, sugar and salt. Add milk. Cook until thick. Add 1/2 of the mixture to egg yolks. Stir well. Add	other 1/2 of mixture. Stir well and return to same saucepan. Cook 5 minutes longer. Add coconut and vanilla. Put in baked pie crust.
In a large bowl mix together all dry ingredients. In smaller bowl mix together the remaining ingredients. Add the wet mixture to the dry and mix thoroughly. Mixture will be very thick. Heat oil in skillet or deep fryer to 375 degrees. Using a teaspoon gently slide spoonfuls of mixture into the hot oil. Taking care to hold the spoon close to the oil to prevent splashing the hot oil on you. When mixture starts to stick to spoon, simply rinse in a cup of water. Gently stir at least once to ensure even browning. Remove from oil when deep brown, it takes approx. 3 minutes. Place on paper towels to drain.
Place chicken in a baking dish, about 8 x 8-inch). Place sliced Mozzarella cheese over chicken. Pour sauce over all. Top with Parmesan cheese. Bake at 350° until chicken is cooked, about 45 minutes. Serve with garlic bread and/or spaghetti noodles.
Cut round steak into bite size pieces. Chop onion and bell pepper. Combine and brown in frying pan. Add garlic salt, if desired. Add tomato sauce. Simmer for 15 to 20 minutes. Serve over rice.
Beat sugar, oil and eggs until fluffy. Add flour, cinnamon, soda, salt, nuts and carrots to sugar mixture. Mix and beat all of the ingredients well. Bake at 375` for 35 to 45 minutes in 13 x 9 x 2-inch pan. Will also make a large 9-inch 2 layer cake. Top with Cream Cheese Frosting.
Heat oven to 350°. Blend baking mix, sugar, eggs and milk in large mixer bowl on low speed for 1/2 minute, scraping bowl frequently. Beat 3 minutes on medium speed. Stir in remaining ingredients. Pour batter into greased and floured loaf pan (9 x 5 x 3-inch). Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, remove from pan. Cool thoroughly before serving.
Spread bean dip on shallow serving tray (make sure the sides are at least 1-inch high). Mash avocados and add lemon juice, salt and pepper. Spread on top of bean dip. Mix sour cream, mayonnaise and taco seasoning mix. Spread on top of avocado layer (or bean dip layer if avocado layer is omitted). Layer in order: chopped green onions, chopped black olives and tomatoes. Sprinkle Cheddar cheese on top. Chill at least 3 hours before serving. Enjoy with Tostitos or Doritos.
Drain corn and hominy thoroughly. Place in casserole dish with onion and pepper. Melt butter and Cheez Whiz in a saucepan and pour over hominy and corn mixture. Bake in a 350° oven for 30 to 45 minutes.
Put dry ingredients into bowl. Cut in shortening. Mix beaten egg, vinegar and water together. Add liquid all at once and mix with fork just enough to moisten all flour. Roll out. May be kept in refrigerator up to 2 weeks. Bake at 450° for 10 to 12 minutes.
Cook broccoli. Drain. Mix egg, onion, mayonnaise and soup. Add broccoli. Cover with bread crumbs and cheese. Bake at 350° for 30 minutes or until top is browned.
Grease and flour 9 x 13-inch pan. Preheat oven to 350°. Spread coconut in bottom of pan. Sprinkle chopped pecans over coconut.
Sift flour, salt and baking powder into bowl. Beat yolks well and add milk. Beat, adding this to the flour mixture, slowly beating until smooth. Add melted butter and fold in stiffly beaten egg whites. Makes four big ones.
Beat 6 egg whites stiff. Add pinch of salt. Beat egg yolks stiff. Add 1 tablespoon sugar. Melt chocolate bars in double boiler, then cool. Add chocolate to egg yolks. Add vanilla and rum or kahlua. Fold in egg whites. Chill 2 hours before serving. Top with whipped cream.
Cream together shortening and sugar. Add eggs, one at a time. Beat well after each. Stir in applesauce and pumpkin. Sift together dry ingredients and add alternately with apple juice. Stir in chopped nuts. Turn into 2 greased 9 x 5 x 3-inch loaf pans. Bake at 350° for 1 hour or until done. May be wrapped in foil and frozen.
Grease a 10-inch pie plate with margarine. Pour the above mixture into pie dish. Bake at 350° for 35 to 45 minutes or until knife inserted in center comes out clean.
Heat 1 c. juice to boiling. Add jello stir to dissolve. Add to soft cream cheese in blender. Blend until smooth, add mashed peaches, refrigerate until cool and thick. Fold in cool whip. Refrigerate.
Grease a 13 x 9-inch baking pan lightly with butter; dump the entire can of pineapple chunks (with the juice) and spread evenly on the bottom of the pan. Dump the bag of shredded coconut and distribute over the fruit. Dump the entire package of yellow cake mix (dry) and smooth it with a spatula. Cover entire surface with 1/2 pound butter, cut into thin squares (do not mix anything). Bake at 350° for 45 to 50 minutes until the top is lightly browned. Remove from the oven to cool; cut into squares to serve.
Place 1/2 cup of uncooked rice in pan with 1 cup water and dash of salt. Let it come to a boil; turn off heat. Let remain on until cooled. Rice will not be sticky.
Cover cookie sheet with waxed paper. Put caramels and water in a large pan. Heat over low heat, stirring constantly until melted and smooth. Add peanut butter. Stir until melted. Remove from heat. Add Cheerios. Mix until well coated. Drop by spoonfuls onto waxed paper. Press peanut candy into center of each cookie. Let stand until firm, about 1/2 hour. It's a fun treat for children!
Pour milk over coconut and let soak for a few minutes. Add sugar, margarine and eggs one at a time. Add vanilla; mix well. Pour into 2 unbaked pie shells. Bake at 325° for 40 to 45 minutes.
Beat eggs, add oil, sugar, zucchini and vanilla. Mix well. Add remaining ingredients. Mix until well blended. Bake in greased loaf pans (makes 2) 1 hour at 325°. (Nuts optional.)
Mix first 5 ingredients. Pour over vegetables that have been cut up in small pieces. Refrigerate.
Heat oven to 375°. Combine flour, 1/3 cup sugar, salt and nutmeg. Cut in butter until mixture is crumbly. Peel and core pears and cut into chunks. Drain cherries. Combine pears and cherries with remaining 2/3 cup sugar, cornstarch and almond extract. Put fruit mixture in a 2-quart baking dish. Sprinkle crumb topping over fruit. Bake until golden, about 1 hour.
Allow ice cream to soften to a spreadable consistency. In a small square pan, layer all ingredients. Syrup and cookie crumbs may be poured and sprinkled instead of spread. Re-freeze and cut into squares. Serve alone or topped with cookies and Cool Whip.
Mix ingredients well. Chill for one hour. Serve with raw cauliflower or any fresh vegetables.
Cook chicken until tender. Season to taste. Mix soup, sour cream and poppy seed. Pour over chicken in a 13 x 9-inch pan. Pour melted margarine over crushed crackers. Sprinkle cracker mixture over casserole and bake 40 minutes at 350°.
Mix dry ingredients; add melted butter and stir. Add egg and vanilla (batter will be runny and can be refrigerated overnight). Put aluminum foil over cookie sheets. Drop 1/2 teaspoon of batter on foil. Bake at 350° for 8 to 10 minutes. (Be sure to keep watch; cookies will burn easily.) Let cool completely, then peel cookies off foil.
Arrange pork chops in casserole or baking dish. Sprinkle chopped onion over the chops. Place 1 tablespoon of rice on each pork chop. Pour stewed tomatoes over the top. Cover dish with foil and bake for one hour at 350°. Makes 4 to 6 servings.
Combine dates, 1 cup water, sugar and lemon juice. Cook until thick, then cool. While date mixture cools, make cookie dough.
Mix above ingredients and pour into unbaked pie shell. Cook 25 minutes at 350°. Serve warm.
Mix two cups All-Bran with 2 cups boiling water. Set aside to cool.
Heat 2 tablespoons cooking oil in a medium skillet. Holding a tortilla with tongs, dip each in hot oil 5 to 10 seconds or until limp. Drain on paper towels. Repeat with remaining tortillas. Add more oil as necessary.
Cut potatoes in half and cook in boiling water until firm but tender (or microwave 8 minutes on High). Allow to cool. Coarsely grate potatoes and place into a greased casserole dish. Add onions and half the cheese. In a bowl, combine cream, milk and pepper. Pour over potatoes and cheese, then top with remaining cheese and the nutmeg. Chill for 2 hours or overnight. Bake, uncovered, in the oven at 350° for 40 minutes. Serves 6.
Melt butter in medium saucepan; remove from heat. Add cocoa, sugar, eggs, flour, salt and vanilla. Beat well. Pour into a well-greased 9-inch pie pan. Bake at 350° for 15 to 20 minutes. Cool. Serve plain or topped with whipped cream or ice cream, if desired. If served warm, spoon into compotes. If chilled, cut as pie wedges. Yields 6 servings.
Mix together and spread on a cookie sheet. Refrigerate for 3 hours. Take out and cut in squares. Put in oven at 350° for 20 minutes. Take out and put in a big pan. Pour 2 cans golden mushroom soup over it and heat clear through in oven for about 45 minutes.
Preheat oven to 350°. In large mixer bowl, on low speed, combine cake mix, 1 egg, margarine and 2 teaspoons pumpkin pie spice until crumbly. Press onto bottom of 15 x 10-inch jelly roll pan.
Remove wing tips. Cut wings in half through joint. In large bowl, stir soy sauce and rest of ingredients. Add chicken. Toss and coat well. Cover and refrigerate overnight. Place wings in jelly roll pan. Bake, uncovered, in 375° oven for 45 minutes. Brush twice with marinade.
Combine all ingredients in a slow cooker at simmer setting. Simmer for about 5 hours. Serves 6 to 8.
Drain all canned fruit, saving fruit cocktail juice (about 2 cups needed). Whisk in Tang and instant pudding. Pour over all the fruit. This makes a big portion.
Fry bacon and saute onion. Drain and add next four ingredients. Simmer for 2 minutes. Pour over green beans. Crumble 1 slice of fried bacon over top of beans and bake 350 degrees for 30 minutes.
Combine all ingredients in a blender on high speed for 1 minute. Makes 2 drinks.
Mix together salmon, cream cheese, dill weed, onion and horseradish. Moisten with mayonnaise. Serve with crackers.
Dissolve lime gelatin in 3/4 cup boiling water. Let cool in refrigerator; do not let get firm. Blend cream cheese and mayonnaise. Add drained pineapple, diced bananas and chopped pecans. Add drained, diced cherries. Stir this mixture into gelatin. Whip cream into soft peaks. Fold cream into gelatin mixture. Pour into mold or 9 x 12-inch Pyrex dish. Let chill 5 hours or overnight; cover well.
Mix together and roll on waxed paper. Prick sides and bottom with fork. Bake at 450° for 10 to 12 minutes.
Blend salad oil, vinegar, salt and pepper. Pour over hot potatoes; toss, then let cool. Add celery, onion, eggs, olives, pickles, pimentos and mayonnaise. Toss and refrigerate.
Grease 9 x 13-inch baking dish. Layer bottom with strips of chili peppers. Mix remaining ingredients and pour over peppers. Bake at 250° for about 45 minutes. Cut into pieces that will fit onto Waverly Wafers.
In a mixing bowl, cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Blend in potatoes and vanilla. Combine flour, cocoa and baking soda. Add alternately with milk, blending well after each addition. Stir in nuts. Pour into a greased 13 x 9 x 2-inch baking pan. Bake at 350° for 40 to 45 minutes or until cake tests done. Cool on a wire rack.
Microwave cream cheese 45 seconds on Medium-high. Add salsa and stir well. Serve with tortilla chips.
Brown hamburger and onion in skillet. Drain grease. In a greased casserole, layer hamburger, potatoes, rice, celery, tomatoes, kidney beans and Cheddar cheese. Make at least 2 layers, then pour water over top. Bake at 350° for 1 1/2 hours.
Mix melted butter, soy sauce and hot pepper sauce. Drizzle over noodles. Toss lightly until noodles are well coated. Sprinkle with celery salt and onion powder, tossing to mix. Toast at 275° for 12 to 15 minutes.
Preheat oven to 425°. Place chicken in pan. Season with salt and pepper. Brush with lemon and butter. Roast 30 minutes in oven. Reduce heat to 350°. Cook for 1 1/4 hours more. Remove cooked chicken from pan and set aside. Discard 2/3 fat from pan. Place pan on stove over high heat. Add onion. Cook 3 minutes, stirring often. Add mushrooms and seasonings. Mix well. Cook 4 minutes over high heat. Mix beef stock and tomato paste. Cook 3 minutes more. Dissolve cornstarch in cold water. Stir into mushroom sauce and cook 1 minute. Serve roasted chicken with gravy and roasted potatoes.
Melt the butter over medium heat in a 3 1/2 or 4-quart saucepan, then add the bacon. After a couple of minutes, add the onion, then cover the pot and cook for about 10 minutes or until the onion is translucent. Check the onion every now and then to make sure it is not burning.
Mix Ranch salad dressing mix and oil until blended. Add spices. Pour over crackers. Put in warm oven (about 200°) and stir several times. Heat about 40 minutes or until dressing is gone.
Saute the bacon with the onion until onion is translucent (about 3 minutes over medium heat). Add potatoes. Cook another 3 to 4 minutes. Add cream, thyme and bay leaves and bring to boil. Add clams and liquid. Cook slowly for 5 to 7 minutes over medium heat until heated through and reaches desired consistency. Add salt and pepper to taste.
Cream butter and sugars. Add eggs. Sift dry ingredients. Mix with creamed mixture. Add remaining ingredients. Drop by teaspoon on cookie sheet. Bake at 350°.
Combine the flour, sugar and juice. Mix well with pineapple. Stir Cheddar cheese into pineapple. Pour into buttered casserole dish. Melt margarine and add crumbled crackers. Bake at 350° for 30 minutes.
Cook bacon in skillet on medium heat until crisp. Drain bacon; reserve 2 tablespoons drippings. Crumble bacon; reserve 2 tablespoons. Cook beans as directed on package; drain well. Add mushrooms and onion to reserved drippings in skillet. Cook and stir on medium-high heat 10 minutes; drain. Add bacon, hot cooked green beans and pepper. Mix lightly. Spoon into serving dish. Microwave process cheese spread as directed on label. Pour over green bean mixture. Sprinkle with reserved 2 tablespoons crumbled bacon.
Mix dry ingredients together, then milk, molasses, eggs and butter. Bake in round 9-inch pan about 12 minutes at 375°.
Preheat oven to 400°. Leave marshmallows in freezer until just prior to baking, they thaw too quickly.
Combine all in blender or food processor. Mix at highest speed for 30 seconds. Store in tightly covered jar. Uses: gumbo, jambalaya, barbecue sauce, soups, stews, chicken, fish or shrimp.
Preheat oven to 325°. Combine cream cheese, sugar, lemon juice, vanilla and salt until well blended. Add eggs, one at a time, mixing well after each addition. Place crust on baking sheet. Pour in filling. Bake for 25 to 30 minutes or until knife inserted in from the edge comes out clean.
Mix together and pour into a greased 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes.
Shake all together in a jar or put all together in a blender and blend. Store in a refrigerator.
Beat cream until thick, then add rest of the ingredients. Freeze 1 hour or until hard, then remove mixture to bowl and beat it again. Re-freeze.
Place partially cooked asparagus in a greased 9-inch square baking dish. In a skillet over medium heat, brown the chicken in oil on both sides. Season with salt and pepper. Arrange chicken over asparagus. In a bowl, mix soup, mayonnaise and lemon juice; pour over chicken. Cover and bake at 375° for 40 minutes or until the chicken is tender and juices run clear. Sprinkle with cheese. Makes 4 servings.
In mixing bowl, combine biscuit mix, brown sugar and flour. Dissolve coffee powder in milk; add all at once to dry ingredients, along with banana and egg. Beat until blended. Stir in dates and nuts. Grease bottoms of two 1 pound coffee cans. Divide batter between cans. Bake in 350° oven for 50 minutes; cool 10 minutes. Loosen sides of loaves with spatula; remove from cans.
Boil and peel potatoes, then mash. Add milk to beaten egg yolk and add to potatoes. Add orange juice and sugar (mix). Add spices and margarine. Put in buttered casserole dish. Whip egg whites until stiff (form peaks). Add 2 to 3 tablespoons sugar and beat. Fold egg whites to sweet potatoes mixture and bake 45 minutes to 1 hour at 350°.
Thaw potatoes slightly. Melt 1/4 cup oleo and mix with potatoes. Mix other 1/4 cup oleo with corn flakes. Mix all ingredients and top with corn flakes. Bake 45 minutes at 350° in a 9 x 13-inch pan.
Lightly coat spareribs with flour. Fry with ginger and garlic. In separate pot, combine the rest of the ingredients except for the pineapple. Bring to a boil. Add the ribs and simmer until tender. Last 10 minutes of cooking, add the pineapple.
Sift first 3 ingredients. In a measuring cup, put melted margarine and egg, then finish filling to 1 cup with milk. Add to flour mixture and beat well. Put into greased and floured 9-inch cake pan. Bake at 350° for 20 to 25 minutes. Cool. Split in half and put peaches between and on top of shortcake. Serve with ice cream or Cool Whip. Makes a beautiful dish and it is delicious.
Preheat oven to 350°. Season meat with the salt and pepper. In Dutch oven, brown meat on all sides in hot Crisco. Combine the sugar, mustard, paprika and chili powder. Rub over surface of meat. Combine the beans in gravy, onion and the 1/2 cup water. Pour mixture directly onto, not around, the meat. Cover; roast at 350° for 2 to 2 1/2 hours or until meat is tender. Remove roast and beans to warm platter. Skim off excess fat. Add enough water to pan drippings to make 1 cup liquid. Blend 2 tablespoons cold water with the flour. Add to pan juices; cook and stir until thickened and bubbly. Serve gravy with meat. Makes 6 to 8 servings.
Cream butter and shortening. Gradually add sugar, beating until light and fluffy. Add eggs and vanilla. Combine flour, soda and salt. Add to creamed mixture. Stir in chocolate chips and pecans. Drop dough by scant 1/4 cupfuls onto ungreased cookie sheet. Bake at 375° for 10 to 12 minutes. Cool slightly on cookie sheet. Remove to wire rack. Yield: 2 dozen.
In large bowl, cream	butter and shortening together. Add vanilla; gradually	add 10x sugar, one cup at a time, beating well on medium speed. Add milk and beat at high speed until light and fluffy. Keeps very well in refrigerator with tightly covered lid for several weeks.
Dissolve jello in boiling water. Add frozen strawberries; stir occasionally until thawed. Add pineapple and diced bananas. Pour half into an 8 x 8 x 2-inch pan. Chill firm.
Combine all ingredients and cook over medium heat for 6 minutes after mixture comes to a boil. Serve over a bed of cooked spaghetti noodles.
Mix cream cheese, powdered sugar and Cool Whip; set aside. Mix pudding and 4 cups of milk; set aside. Mash cookies up fine. Layer cookies, pudding and cream cheese. Repeat until all is used, leaving enough for top of cake. Plant flowers.
Brown meat, onions and green pepper in skillet; pour off fat. Add remaining ingredients. Pour into baking dish. Bake at 350° for 15 to 20 minutes, or until mixture is bubbly.
Cook broccoli and rice as directed on box. Combine all ingredients; put in casserole dish. Bake at 350° for 25 to 30 minutes.
Put yeast, sugar and warm water together. Dissolve. Mix remaining ingredients and add to yeast mixture. Let rise 15 minutes. Shape into pretzels and dip in soda water. Let rise again. Sprinkle with salt. Bake at 350° for 8 minutes.
Mix milk, pudding, sour cream and Cool Whip until creamy. In dish, put layer of cookies, then layer of bananas and top with pudding. Layer top of pudding with cookies.
Sear together the celery and onions, not too brown. Add the remaining ingredients. Cook to right consistency, slowly. Serve on hamburger buns. Serves 10 to 12.