HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve jello in boiling water. Blend in frozen orange juice. Pour into serving containers. Refrigerate about 15 minutes. Stir in oranges. Let congeal.
Dip chicken in melted butter and roll in crushed Wheaties. Sprinkle heavily with lemon pepper. Bake at 350° for 1 hour.
Combine flour, salt and pepper; dredge fish fillet in this. Combine egg and milk; dip fish in milk and then in breadcrumbs. Melt the margarine in a nonstick skillet; fry fillets 5 minutes on each side until golden brown.
In a skillet, cook sausage and onion until sausage is brown and onion is tender; drain. Stir in apples, sauerkraut, water, brown sugar and caraway seed. Transfer to a 2 1/2-quart baking dish. Cover and bake at 350° for 1 hour. Garnish with parsley, if desired.
Stir sour cream and egg yolks together in heavy saucepan. Add sugar, flour, then raisins and mix with a wooden spoon. Cook over medium heat until raisins plump and filling is glossy (about 5 minutes or so). Cool filling, slightly, then pour into cooled crust. Preheat oven to 400°. Prepare meringue and spread on pie. Bake 15 to 20 minutes until peaks are golden brown. Cool. Keep in cool room or eat. Refrigerate only if keeping overnight.
Slice corn off of cob and scrape cob to release the milk. Set aside. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. Retain 2 tablespoons of the bacon grease in the pan and fry pepper until just softened. Add the corn and cook until tender. Stir in the crumbled bacon and cook 1 minute more. Serves 6.
Cream shortening and sugar. Add eggs, nuts and mashed bananas. Sift and add flour, baking powder, baking soda and salt. Makes 1 loaf. Bake at 350° for 55 minutes.
Cook first 3 ingredients until thin. Pour over cereal and mix well. Pour into a 9 x 13-inch pan. Put chips on top and bake at 350° until the chips melt.
Mix pretzels, margarine, and 3 Tbsp. of sugar. Press into a 9 X 13 inch pyrex dish. Bake at 375 for 6 minutes. Do not let pretzels burn. Cool.
Bake 30 minutes. Crush 1 package or Ritz crackers and mix with 1/2 stick of margarine. Sprinkle on top and brown.
Soak currants in hot water until plump. Drain. Line a 9-inch pie pan with pastry. Spread currants evenly over pastry. Beat together sugar, flour, salt, mace, vanilla, sour cream, buttermilk and egg yolks. Fold in stiffly beaten egg whites. Pour into pie pan and bake at 400° for 10 minutes, then at 350° for an additional 25 minutes.
Bring water to a boil with onion. Add orzo, bouillon, hamburg, tomatoes and tomato sauce. Boil for 20 minutes on medium heat, stirring occasionally. Add Veg-All, including liquid. Boil 10 minutes longer. Season to taste. Serve with grated cheese.
Cook lasagna according to directions on box. Cool some by running cold water over it. Cook hamburger meat until done. Drain water and fat off meat. Saute onion in oil. Mix soup, spaghetti sauce, water, onions and hamburger meat in large pot. Simmer 5 minutes, stirring constantly; it will scorch fast. Layer noodles, sauce and Monterey Jack cheese in large baking pan or dish. Sprinkle Parmesan cheese and bake at 400° until nice and brown.
Melt caramels and milk over double boiler or heavy saucepan. It can be melted in a microwave, but be careful not to scorch. Add pecans; mix well. Chill until it becomes easier to work with. Drop by teaspoons onto greased wax paper. Insert toothpicks and freeze. Melt chocolate in microwave if you prefer, with 1 tablespoon Crisco shortening. Dip caramel and pecans into chocolate; place on wax paper to harden. Remove small amounts from freezer to prevent them from thawing before they can be dipped.
Mix flour, nuts and margarine. Put in a 9 x 13-inch pan. Bake at 375° for 18 to 25 minutes. Beat the cream cheese, powdered sugar and 1 1/2 cups Cool Whip. Put on top of baked layer. Mix lemon pudding with milk. Pour on top of second layer. Put a topping of Cool Whip on top of third layer. Sprinkle with nuts.
Beat eggs until fluffy. Add all ingredients and blend. Turn mixture into unbaked pie shells and bake at 300° to 325° for 45 minutes or until brown and slightly firm.
Bring water and margarine to a boil. Add flour. Beat until smooth (until ball forms). Cool 10 minutes. Add eggs, one at a time, mixing well. Spread on greased jelly roll pan (or 9 x 13-inch pan). Bake 30 to 40 minutes at 425°. When cool, press down and fill. Mix pudding, milk and vanilla. Stir in Cool Whip. Put on crust and chill. When set, frost.
Mix together and form into meatballs. Put in 13 x 9-inch pan.
Cream together at room temperature the cream cheese, margarine and Crisco. Add powdered sugar, German chocolate (melted in	hot water before you start mixing cake), eggs (one at a time), plain flour, vanilla extract, baking soda and salt. Alternate flour ingredients with buttermilk, beginning and ending with flour. Bake in 9-inch cake pans at 350° for 25 minutes. Cool and frost.
Heat oven to 350°. Combine eggs, crumbs, parsley flakes, eggs, soy sauce, pepper, garlic powder, catsup and onion. Blend well. Form into small balls. Arrange in 15 1/2 x 10 1/2 x 1-inch pan. In medium saucepan, combine cranberry sauce, brown sugar and lemon juice, stirring occasionally until smooth and sauce is melted. Pour over meatballs. Bake uncovered 30 minutes. Makes about 60 meatballs.
Mix all ingredients together. Chill in refrigerator; roll into small balls. Place on a greased cookie sheet. Bake at 350° for 5 to 6 minutes.
Preheat oven to 375°. Saute beef and onion in skillet. Drain off fat. Add tomato sauce, salt, pepper and celery salt. Spoon into shallow baking dish. Spread mashed potatoes on top and sprinkle with cheese. Bake 30 to 35 minutes, uncovered, until cheese is melted and casserole is bubbly.
Mix hamburger and onions together. Make hamburger patties. Fry until done. Top with cheese.
Slice your French bread in two halves. Spread with cream cheese, parsley flakes and touch of garlic powder. Slice tomatoes and cut slices in half. Lay slices down the length of bread. Sprinkle heavily with Mozzarella cheese. Bake until cheese melts. Serve hot.
Put all ingredients in baking pan or casserole in order given. Bake 1 1/2 hours at 375°.	Serves 6.
Blend the butter, brown sugar, 1 cup of the flour and the walnuts until the mixture resembles coarse meal. Press all but 1/2 cup of the mixture into the bottom of a 9-inch square pan. Bake in a 350° oven for 15 to 20 minutes or until golden around the edges.
Fry hamburger until brown. Drain fat. Add rest of ingredients. Cook about 1/2 hour until seasoned.
Cut bread in 1-inch thick squares, not through bottom of crust. Stuff with mushrooms and Swiss cheese. Melt the remaining ingredients together on the stove and pour over bread. Wrap bread well in foil. Bake at 350° for 30 to 45 minutes.
Add sugar or sweetener to pickles. Store in refrigerator. Allow 2 to 3 days to set to blend flavors. Vary amount of sweetener to your preference.
Mix all ingredients together and put into refrigerator for a couple of hours. Serve with plain tortilla chips.
In large bowl of electric mixer, let egg whites warm to room temperature, about 1 hour. Preheat oven to 350°. Grease and lightly flour 10-inch tube pan. Sift flour with baking powder and salt; set aside. Beat egg whites until foamy at high speed with electric mixer. Gradually beat in 1 cup sugar, 1/4 cup at a time, beating after each addition. Continue beating until soft peaks form when beater is slowly raised. Turn in medium bowl.
Heat water and oil to 120°. In a large mixing bowl combine 1 1/2 cups flour, sugar, yeast, salt and warm water mixture. Add 1 1/2 cups flour and knead for three minutes. If dough is sticky, knead in enough of the remaining 1/2 cup flour to form a stiff dough. Place in greased bowl, turning once to grease top. Cover and allow to rise in warm place until double in size (about 40 minutes.) Punch down and turn until a lightly floured board; divide in half. Roll each into a 13-inch circle. Place on 2 lightly greased 12-inch pizza pans. Fold edge over to form a ridge. Prick bottom with fork. Par-bake crusts in preheated 425° oven for 10 minutes. Add filling and continue baking 20 minutes.
Mix dry ingredients in small heavy saucepan. GRADUALLY add water and vinegar. Stir in raisins and cook on low heat until a syrup forms.
Mix all ingredients, pour in a baking dish and bake for 35 minutes at 350 degrees.
Brown meat in frypan. Add onions, celery, salt, pepper and water. Cook until meat is tender. Add rest of ingredients; cook about 2 1/2 hours.
Quarter biscuits; roll in cinnamon and sugar that have been mixed together. Put in greased bundt pan. Melt oleo; add brown sugar and water; boil 2 minutes and pour over biscuits. Bake at 350° for 25 minutes. Optional: Place nuts in bottom of pan before adding biscuits.
Coat baking dish with 1 teaspoon oil (bottom and sides of 13 x 2 x 5-inch or other size dish). With rolling pan, roll 1 package of crescent rolls to line bottom and sides of baking dish. Layer alternately corned beef, cheese, sauce and sauerkraut, two or three times. Roll second Pillsbury dough to very thin crust. Top with optional milk. Bake in 350° oven 10 minutes or until crust is brown.
Sift and mix	together dry ingredients in mixing dish and make 3 holes. Put in liquid ingredients and mix well. Place in	a 13 x 9-inch dish baking pan (greased and floured). Bake at 350° for 30 to 35 minutes.
Combine all ingredients. Chill. Drain. Serve with Doritos or corn chips. (Better if made a day ahead.)
Mix flour, beer and 1/2 teaspoon salt. Should be thick. Lightly salt chops with batter. Fry in 1-inch hot oil. Drain.
Heat butter. Add garlic, onion and broccoli. Stir in chicken broth, heated milk, cheese, salt and pepper. Do not boil. Add cooked noodles. Serve with grated cheese.
Cream shortening and sugar. Beat in eggs. Add apples, nuts and vanilla. Blend in flour, soda and salt. Mix well.
Mix the cream cheese, onion and horseradish, if desired. Spread on platter, leaving a 1-inch space all around edge of platter. Spread chili sauce on top of cream cheese mixture. Break up crabmeat and spread on top. Sprinkle dried parsley on top of crabmeat. Circle platter with Ritz crackers.
Mix egg, 3/4 cup cheese, green pepper, half and half, onion, corn, salt and pepper. Pour into 9 x 13-inch baking dish. Mix corn flakes, butter and cheese. Sprinkle over top. Bake at 350° for 30 to 35 minutes.
Mix all ingredients together well. Add to pie shell and bake at 425° for 45 to 55 minutes, until done.
Combine all ingredients, except stuffing mix in a large mixing bowl. Add salt and pepper to taste. Spread in 3-quart ovenproof dish or 13 x 9-inch casserole dish. Sprinkle with more poppy seed and top with 1/2 bag of stuffing mix. Bake at 350° for 45 minutes.
Mix together and lightly brown the ground beef, butter salt and pepper. Thinly slice the onion and green pepper and add to skillet. Stir in rice and saute over high heat until rice is lightly browned. Add tomatoes and mustard, mix well. Bring to boil, reduce heat and simmer 5 minutes.
In a small bowl, combine salt, turmeric, mustard seed, celery seed, vinegar and sugar. Mix cucumbers and onion in microwavable bowl. Pour vinegar mixture over cucumbers and onion.
Fry bacon until lightly brown; dice. Brush bread with bacon drippings; cut in pieces. Put in casserole alternate layers of bread and bacon. Combine eggs, milk and seasonings. Pour over bread. Set dish in pan of hot water. Bake at 350° for about 45 minutes.
Soak bread in milk 5 minutes. Add butter, salt and sugar. Pour slowly over eggs. Add vanilla and mix well. Pour into greased baking dish and bake in pan of hot water at 350° until firm, approximately 1 hour. (Add 1/2 cup raisins, if desired before baking.) Serves 8.
Combine all ingredients, except pecans, in a medium size saucepan; stir well. Place over medium heat, stirring constantly, until sugar dissolves. Continue to cook until thermometer (candy) registers about 220°. Remove from heat. Add pecans, stirring until well coated. Spread pecans on waxed paper and separate with a fork. Cool. Yields 4 cups.
Use uniformly sized potatoes. Scrub, dry and prick in several places with fork. On double layer of paper toweling, microwave on High for 3 to 4 minutes, plus 1 to 2 minutes each additional potato.
Preheat oven to 400 degrees. Combine the Bisquick, milk and cheese. Beat until well mixed. This mixture will be thick. If you think it is too thick, add a little more milk. Pinch off portions and roll in the palms of your hands to about the size of golf balls. Flatten slightly. Dip each biscuit in the garlic butter and place on baking sheet, spacing them about 1 inch apart. Bake for about 10 minutes. Remove from oven and brush tops with remaining garlic butter. Return to oven and bake an additional 4 to 5 minutes, until golden brown. Serve warm. Makes about 8 biscuits.
Prepare 2 cups biscuit mix with milk according to directions on box. Roll into a rectangle. Crumble and spread sausage over biscuit rectangle. Roll up jelly roll fashion, the long way. Place in freezer. When ready to serve, remove from freezer 1/2 hour before slicing thinly. Bake on lightly greased cookie sheets at 375° for 20 to 25 minutes. Makes 3 dozen.
Peel and cube eggplant; boil in salted water for 5 minutes. Drain and set aside. Put 2 tablespoons oil in skillet. Saute garlic for one minute. Add onions and green pepper. Saute until wilted, about 5 minutes. Remove from pan and set aside. Add 4 tablespoons oil, the oregano and eggplant to skillet. Sprinkle with brown sugar; heat for 10 minutes, stirring the eggplant so it cooks evenly. Remove from heat.
Drain pineapple reserving 1/2 c. juice. Combine reserved juice, pineapple, baked beans, hot dogs, ketchup, sugar and mustard. Pour into 2 qt. casserole and bake at 350° for 30 to 35 minutes.
Mix cornmeal, flour and salt thoroughly, then add remaining ingredients (without mixing). Grease heavy, iron skillet well. Stir the mixture thoroughly and pour into the hot pans. Bake at 450° until done. The bread will be moist and brown on the bottom.
Mix first seven ingredients bring to a boil. Place asparagus in glass dish and pour boiling mixture over. Let sit in refrigerator 24 hours, grate 2 or 3 hard cooked eggs over.
Grease pie plate and place cheese in bottom. Place bread on top of cheese. Beat eggs and milk; add salt and dry mustard. Add bacon or mushrooms and pour over bread. Refrigerate overnight. Bake at 350° for 1 hour. Also great with broccoli or crabmeat.
Follow the directions with pudding. Crunch Oreos. Form a layer on the bottom of a 9 x 12-inch pan. Mix pudding, cream cheese, sugar and vanilla flavor. Mix until smooth and thick. Pour over crunched Oreos and add another layer of Oreos on top of the mixed items. Spread Cool Whip, then sprinkle leftover Oreos as a decoration. Refrigerate for 20 minutes.
In medium saucepan, bring milk to boil with vanilla bean and pecans. Remove from heat and cover. Let infuse for 15 minutes.
Brown ground chuck in large skillet or Dutch oven. Add finely chopped onion and saute until tender. Drain green beans. Add to beef. Add 1/2 cup of green bean juice. Add 3 cans of tomato sauce and salt and pepper to taste. Simmer for 5 minutes. Pour in casserole dish. Boil and mash peeled potatoes with hand mixer. Add 1/4 cup milk and whip. Spoon potatoes over top of beef mixture. Bake at 350° for 15 minutes. Serve with cottage cheese and tossed green salad.
Crumble bread; put in bottom of a large casserole dish. Crumble cooked sausage or preferred meat; place on top of bread. Put cheese on top of bread and meat. Whip eggs with all other ingredients; pour over mixture. Bake in a 350° to 400° oven for about 45 minutes, or until done in center. Serves approximately 10 people.
Clean and core strawberries. Put in cold water. Drain, then put the berries, sugar and lemon juice in a 6-quart pot. Stir just to dissolve the sugar. When starts to boil, turn to medium or low heat so it won't boil over. Cook for 1 hour until candy thermometer reads 224°. Put into jars.
Combine chicken, soup, broth and peas and carrots. Salt and pepper to taste. Mix butter, milk, baking powder and flour. Pour over chicken mixture. Do not stir. Bake at 425° for 45 minutes to 1 hour until crust rises and browns.
Add all ingredients together in a large bowl and beat until frothy. Pour into chilled punch bowl. Makes 3 quarts. Serves about 25.
Preheat oven to 450°. Cook potatoes in boiling water until tender. Mash well with butter, evaporated milk, salt and egg. Stir in green chilies. Beat well. Using ice cream scoop, scoop out potatoes onto a well-greased baking sheet. With handle of a teaspoon, make a hollow place in the scoop and fill with a cheese cube. Bake for 20 minutes or until golden brown. Serve the puffs with chopped parsley and garnish with slice of tomato, if desired. Serves 13.
Preheat oven to 375°. Combine flour and set aside. Mix butter, sugar, brown sugar and vanilla; beat until creamy. Beat in eggs, gradually, and flour. Mix then add chocolate chips and nuts. Spread into greased 15 x 10-inch pan. Bake for 20 to 25 minutes.
Beat eggs well. Add sugar and melted butter. Add syrup; mix with a fork. Fold in whipped cream and vanilla. Pour into a 9-inch unbaked pie shell. Bake at 350° until firm.
Arrange 1/2 of the green beans, soup and onion rings in 1 1/2-quart casserole. Repeat, using remaining ingredients. Cover. Bake in preheated oven at 350° for 25 minutes or until done.
Layer 1: Add together and beat with mixer the cream cheese, Worcestershire sauce, lemon juice, mayonnaise, onion, salt and dash of garlic. Spread in glass dish.
Cream shortening, sugar, pumpkin, eggs and vanilla. Sift together and add flour, baking powder, baking soda, cinnamon and salt. Blend together and drop by teaspoons on ungreased cookie sheet (do not flatten). Bake at 350° for 10 to 15 minutes.
Combine butter, sugar and corn syrup in a saucepan. Stir over low heat until butter is melted and mixture comes to a slow simmer. Remove from heat and allow to cool. Blend in spices and sour cream. Add soda and flour a little at a time until well blended. The dough will be soft. Shape into a roll; wrap well and refrigerate overnight or as long as a week. Unused portions can be frozen.
Combine the first three ingredients, then add eggs and oil. Add just enough milk until moist and able to roll. Flour counter and roll until thin (dough will be stiff), then cut into 2-inch strips. Drop into boiling chicken broth. Cook until done.
Mix shortening and sugars until creamy. Add egg. Sift dry ingredients together. Then mix into sugar mixture. Add coconut and vanilla. Spread on a 10 x 15-inch cookie sheet. Bake in a 375° oven for 15 minutes or until brown.
Spread salad dressing mix on wax paper. Place cream cheese on mix. Turn to coat sides, top and bottom. Place on cheese board and serve with crackers.
Mix all ingredients. Put tomato slices in to marinate in refrigerator a few hours before serving. Delicious on sandwiches, in salads, or alone.
Sprinkle nuts in 10-inch pie plate. Beat with hand mixer on high for 1 minute the rest of the ingredients. Bake in 350° oven until set.
Grease and flour 9 x 13-inch pan. Beat eggs until very light. Beat in sugar, salt and vanilla. Heat butter in hot milk and beat in the mixture. Sift together flour and baking powder and add to cake batter and beat very quickly. Immediately pour into pan. Bake at 350° for 25 to 35 minutes.
Shred cheese. Finely chop peppers and onion, squeezing out excess juice. Mince garlic. Mix all ingredients. Form into a ball and roll in pecans. Chill until ready to serve.
Beat eggs with spoon. Add flour, sugar and fruit cocktail. Mix and pour into pan. Sprinkle with brown sugar and nuts. Bake for 30 minutes at 350°.
Boil ribs in water for 20 to 30 minutes; drain. Rinse with cool water. Place in a crock-pot. Combine ketchup and cola (makes a delicious barbecue sauce); pour over ribs. Cook on high for 5 to 6 hours, uncovered. Baste occasionally.
Brown meat and onions. Add tomato soup and beans; stir. Grease casserole dish and layer meat mixture and potatoes. Top with cheese.
Combine all ingredients and beat thoroughly. For slaw, fruit salads and carrot salad. Chill.
Sift together flour, baking powder, soda and salt. Cream butter and gradually beat in the sugar. Add eggs one at a time and beat well after each addition. Add the mashed bananas and mix well. Blend in the sifted dry ingredients and fold in nuts. Pour into a greased 9 x 5 x 3-inch loaf pan and bake in moderate oven (350°) for 60 to 70 minutes.
Stir first 4 ingredients together in 1 1/2-quart casserole dish. Microwave at High speed for 4 minutes. Stir and cook 4 minutes more. Add margarine and vanilla to first ingredients. Microwave for 1 minute. Add soda and gently stir until light and foamy. Pour onto sheet of aluminum foil. Let cool 1 hour. When cool, break into pieces.
Melt marshmallows in drained pineapple juice. Add softened cream cheese, salad dressing and strawberries. Cool. When thickened, fold in Cool Whip and pineapple. Pour into flat dish. Freeze.
Bring sugar, oil, vinegar, salt and pepper to a boil. Place cabbage, onion, bell pepper and pimento in a gallon jar. Pour dressing over vegetables, refrigerate. Keeps several weeks.
Peel and quarter carrots; steam until tender. Mix the mustard, butter and brown sugar in a small bowl, then stir into cooked carrots. Cook until carrots are glazed.
Break up sherbet into small chunks and allow to soften. Pour in ginger ale or Seven-Up. Add cherries and cherry juice for color if you wish.
Blend cream cheese, Worcestershire sauce, mayonnaise, lemon juice, onion and garlic salt by hand and spread on a shallow plate. Pour a bottle of chili sauce on the spread. Layer the crab meat on top of the sauce. Sprinkle the top with fresh parsley. Chill and serve with crackers.
Stir together cornstarch, sugar and cocoa. Add cold milk. Do not stir. Put in microwave and cook 3 minutes on High. Then stir to mix well. Return to the microwave for 5 more minutes on High. Remove and stir well to blend. Beat about 1/3 of the mixture slowly into the 3 beaten egg yolks, until they look chocolaty and are steaming. Return the yolk mixture to the remaining filling and mix well. Cook on High 2 minutes. Remove and stir. Add margarine and vanilla. Mix well. Pour into the cooked shell. Beat egg whites with 2 or 3 tablespoons sugar and brown at 350° for 10 minutes.
Mix first 3 ingredients and pack 2/3 of mixture in a 13 x 9-inch pan. Mix next 3 ingredients and spread over bottom layer. Put other 1/3 of mixture over top. Bake in 350° oven for 35 to 40 minutes.
Chop onion, green pepper, celery and apple. Mix with pimiento and sauerkraut. Add dressing; toss well. Chill and drain before serving. Dressing may be saved and used again. Keeps well.
Place crackers on bottom of a buttered 2-quart glass baking dish. Set aside.
Sift flour, soda, cinnamon and salt together. Beat eggs with sugar with electric mixer until creamy. Add oil gradually. Add vanilla and apples. Fold in flour mixture and nuts. Spread in greased 9 x 12 x 2-inch pan. Bake in preheated 350° oven for 45 minutes. Test center for doneness.
Heat oven to 350°. Measure flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt into bowl. Blend in milk and shortening; stir in nuts. Pour into ungreased square pan, 9 x 9 x 2-inches. Stir together brown sugar and 1/4 cup cocoa. Sprinkle over batter. Pour hot water over batter. Bake 45 minutes. While hot, cut into squares; invert each onto dessert plate and spoon sauce over each serving. Makes 9 servings.
Cream butter and sugars. Add egg. Beat well. Mix dry ingredients. Add to creamed mixture. Add hot water. Mix until well blended. Add chocolate pieces, nuts and vanilla. Drop from teaspoons onto ungreased cookie sheet. Bake at 375° for 10 to 12 minutes. Makes 3 1/2 dozen cookies.
In large heavy pot, place 1 pound butter (not margarine), ice cream, brown sugar and white sugar. Melt very slowly over low heat, stirring often. When completely melted, add vanilla. Cool and place in covered freezer container.
Mix altogether; place in greased casserole dish. Cook 25 minutes at 350°. Serves 6 to 8.