HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine the first 4 ingredients. Stir in remaining ingredients. Cover; chill. Makes 5 1/2 cups.
Dissolve jello in boiling water. Add lemon juice and pineapple juice. Cool.
Layer in a 9 x 13-inch greased pan the bread, sausage, cheese and eggs. Refrigerate overnight. In the morning before baking, combine cream of mushroom soup and 1/2 cup milk. Pour over the top. Bake at 350° for 45 minutes until brown on top.
Toss all ingredients except potatoes. Cover and refrigerate for 1 hour; add potatoes just before serving.
Heat the sugar, water, corn syrup and salt, stirring constantly until the sugar has dissolved. Continue to cook without stirring until the syrup forms a hard ball when dropped in cold water. Beat egg whites until they peak. Pour the syrup slowly into the egg whites. Continue to beat until the candy is stiff enough to hold its shape. Add nuts and vanilla. Drop by teaspoon on wax paper or pour into greased pans, cutting into squares.
Preheat oven to 350°. Grease and flour bread loaf pan. Combine flour, cinnamon, baking soda, salt and baking powder in mixing bowl. In another bowl, beat eggs, sugar and vegetable oil with electric beater. Beat in vanilla and flour mixture. Stir grated zucchini into batter. Spoon batter into pan and bake 55 to 60 minutes or until tester (toothpick) comes out clean. Remove from oven and cool on rack. Makes 1 loaf.
Mix butter or oleo through the other ingredients, except cheese and chips. Put 1/2 of cheese over dish of potatoes. Bake at 350° for 45 minutes. Take out of oven; sprinkle crushed potato chips and rest of shredded cheese. Put back in oven for 15 minutes. Bake in a 9 x 13-inch pan.
Heat oven to 350°. Grease a 9-inch tube pan. Sift flour with baking powder, baking soda and salt. In a large bowl, beat butter. When creamy, add sugar, 1/4 cup at a time. Add eggs, one at a time, beating well. Mix in almond extract. Stir in dry ingredients, about a fourth at a time, alternating with sour cream. Spoon half the batter into the pan. Add half the cranberry sauce. Add remaining batter and cranberry sauce. Sprinkle with almonds. Bake for 55 minutes. Cool 15 minutes, then turn cake out of pan. Sprinkle with powdered sugar.
Mix together mayo, sour cream, and taco seasoning mix. Layer as follows, on a large platter, bean dip, guacamole, sour cream mix, vegetables (tomato, olives, onions together) grated cheese. Makers enough for large platter to feed about 10-15 guests.
Combine cake mix, butter and 1 egg. Mix at high speed with electric mixer until mix is crumbly. Press mixture into 9 x 13 pan. Blend milk, Heath bits, 1 egg, pecans and vanilla in mixing bowl. Pour over cake mixture. Bake at 350° for 25 to 35 minutes. Cool completely. Cut and serve with scoop of ice cream, if desired.
One cup of sour cream: Combine 7/8 cup of sour milk and 3 tablespoons butter or 8 ounces plain yogurt.
In casserole dish, layer ground beef, potatoes and onions in this order twice, finishing with a layer of ground beef on top (there will be 3 layers of ground beef). Pour tomato soup on top. Salt and pepper to taste. Cover with foil and bake at 350° for about 1 hour or until done.
Melt butter in baking pan. Let cool. Mix together the sugar and flour. Add milk and stir, blending well. Pour sliced peaches into buttered pan, then pour mixture over this. Bake at 375° for 30 minutes or until brown.
Mix and store in airtight container. Use 2 heaping teaspoonfuls per cup of hot water.
In crock-pot: Put ingredients in pot in order given. Cover and cook on low for 12 to 24 hours or high for 7 to 10 hours. Push cabbage wedges down into liquid after 5 to 6 hours (on low) or 2 to 3 hours (on high).
Mix all ingredients. Bake at 425° for 20 to 25 minutes. Makes 9 to 12 muffins. Low-fat and cholesterol.
Mix sugar, flour and salt together. Mix well. Stir in warm milk and egg yolks. Cook over low heat until mixture thickens. Add margarine and vanilla. Beat with a mixer until smooth.
Combine all ingredients, except sausage, in a saucepan. Bring to a boil over medium heat. Simmer 10 minutes. Cut each sausage link every 2-inches with diagonal slits halfway through sausage. Place in 400° oven for 20 minutes or on grill until done. Baste with barbecue sauce often. Add remaining sauce before serving.
Wash cucumbers. Cover with boiling water. Use same water for 4 days. Pour off and boil again, putting back over cucumbers.
Mix all ingredients; bake at 350° for 30 minutes. Use 2 unbaked pie shells.
In a Dutch oven over medium heat, cook beef, onion, celery and green pepper until the meat is no longer pink and the vegetables are tender; drain. Add the next nine ingredients; mix well. Simmer, uncovered, for 35-40 minutes, stirring occasionally.
Wash the cucumbers and put in jars. For each 1 quart jar, use 1 head garlic (whole, separated), 2 hot peppers (sliced 2/3 open) and 1/2 bunch fresh dill. Put these ingredients on top of cucumbers.
Combine and sift all dry ingredients, then add liquids and mix well. Bake at 375° for 40 minutes.
Preheat oven to 375°. Place chicken breasts between 2 sheets of waxed paper, skinned side up and gently pound to 1/4 inch thickness.	 Combine breadcrumbs,	tarragon, salt and pepper and chives in shallow dish and coat chicken evenly. Melt about half of butter in large heavy-bottomed skillet over medium-high heat. Add chicken	in batches and brown on both sides, using more butter as needed. Remove with slotted spoon and transfer to shallow baking dish. Add onions and mushrooms to skillet and saute until onion is translucent.	Add chicken stock and wine and bring to a boil, stirring constantly. Pour over chicken, tent dish with	foil and bake until	heated through, about 10 minutes. Remove foil, add grapes and bake for 5 more minutes.
Marinate shrimp in olive oil, lemon juice, parsley, pepper and garlic for 2 hours. Place shrimp on skewers. Place on hot grill a couple of minutes on each side. Serve on bed of rice pilaf with vinaigrette salad on the side. Excellent!
Cream butter, brown sugar, 1/2 cup sugar, vanilla and egg. Beat until light. Add sifted dry ingredients. Chill until firm. Chop dates. Bring to boil with 1/3 cup water, 1/4 cup sugar and a dash of salt. Simmer 5 minutes. Add nuts. Stir often. Cool.
Layer One: Mix well the chopped nuts, flour and butter. Bake 30 minutes at 350° in a 9 x 13-inch pan.
Saute onion in oil, then add rest of ingredients. Salt and pepper to taste. Cook in saucepan over medium heat for about 45 minutes.
In a saucepan, melt butter; blend in flour and salt. Add broth and milk all at once. Cook, stirring constantly, until sauce is thick and bubbly. Add chicken, mushrooms, pimento and wine. Heat through. Makes 5 servings.
To make sauce, cook onion in oleo until tender, but not brown. Stir in flour, salt and pepper. Add milk; cook and stir until thick and bubbly. Add cheese. Cook 2 more minutes. Remove from heat. Place half of potatoes in greased baking dish. Cover with half of the sauce. Repeat layers. Bake, covered, in a 350° oven for 45 minutes, stirring once. Uncover; bake another 30 minutes or until potatoes are done.
Measure oatmeal into bowl. Stir in melted margarine, egg and sweetener. Add flour, baking powder, salt, milk and vanilla. Stir in raisins. Drop on cookie sheet greased with nonstick spray. Bake at 350° until done. Yields 24 cookies.
Combine chocolate morsels, butterscotch morsels, peanut butter in top of double boiler. Place over hot water until morsels melt. Stir until blended. Add marshmallows and salted peanuts; mix well. Spread in a foil pan. Chill until firm. Cut into 1 inch squares. Makes 64 squares.
Pour pie filling into greased 8 x 8 x 2-inch cake pan. Sprinkle with cake mix and melted butter. Bake. Serve warm with whipped cream, ice cream or plain.
In a clear casserole dish, layer the following ingredients: bottom cream cheese (spread on bottom of dish), 1/2 jar salsa, 1/2 package shredded cheese, 1/2 can of chilies, 1/2 can of black olives, 1/2 jar salsa, 1/2 package shredded cheese and 1/2 can chilies and black olives. Bake at 350° covered for 1/2 hour and uncovered for 15 minutes until cheese is bubbly and melted. Dip nacho chips and enjoy.
In a small saucepan, cook broccoli, covered, in a small amount of boiling, salted water about 12 minutes or until tender. (Can also be steamed in microwave.) Drain well.
Mix ingredients; put in 13 x 9 x 2-inch pan. Bake for 45 minutes at 350°, uncovered.
Mix butter, milk and cocoa together. Bring to a boil and boil for exactly 1 minute. Gradually stir in the sugar and vanilla. Fold in the nuts. Spread on top of the brownies.
Mix all ingredients. Bake 20 minutes at 350°. Serve warm with crackers.
Brown meat, onions and celery in oil in large pot. Add water, salt and pepper; cook for about 1 hour. Add all other vegetables except canned corn and green beans. Cook for about 1 1/2 hours or until vegetables are tender. Add canned corn and green beans. Cook until hot. Add egg noodles in during the last 15 minutes. If the soup is too thick, add more water while your are cooking.
Determine how many sandwiches you will need, and buy beef and tortillas accordingly. These are made with the 10-inch fajita tortilla and can be cut in half if you want. Spread each of the tortillas liberally with the horseradish sauce. If you have folks that don't care for horseradish, I have used plain mayonnaise. It just doesn't have the same zip! Place one slice of roast beef in the center of the tortilla and top with a large leaf of lettuce. Roll up and place face down in a 9 x 13 pan to keep from unrolling. Repeat with the remainder of tortillas and beef. Cover with Saran Wrap and refrigerate. These are actually better if you can make them a day ahead. Slice in half if you want before serving.
Prepare meat sauce: Finely dice 1 onion and 1 clove garlic. Saute onion, garlic and parsley in olive oil. Add whole tomatoes, tomato paste, bay leaves, salt and uncooked ground beef. Bring to a boil; then simmer 45 minutes, stirring occasionally. Put on water for noodles.
Mix all together and chill. Best done 3 or 4 hours before time to serve.
Mix all ingredients together and boil 45 minutes, stirring occasionally. Seal while hot in sterilized jars. Makes about 13 to 15 pints.
Combine the crumbs with the seasoning; add milk and liquid/oil from salmon and the slightly beaten eggs. Mix well. Flake the salmon and add to egg mixture. Bake at 350° for 45 minutes or until firm and brown.
Brown ground beef. While cooking the ground beef, boil water for lasagna noodles. Drain fat from ground beef, then pour in spaghetti sauce and let simmer on low. Put noodles in boiling water and let cook until done. When noodles are ready, alternate noodles, spaghetti sauce with beef, cottage cheese and Mozzarella cheese in a Pyrex dish (casserole). Put in a 300° preheated oven for 1 hour.
Bring above ingredients to boil. Remove after bringing to a boil. Pour in container and store in refrigerator. Place at room temperature before topping ice cream. Absolutely delicious! Makes 1 cup. Double recipe if you want more.
Combine the first 2 ingredients; dredge meat in the mixture. Heat skillet. Add 2 tablespoons of butter. When melted, add the sirloin strips and brown quickly, flipping meat to brown on all sides. Add mushroom slices, onion and garlic; cook 3 or 4 minutes, or until onion is barely tender. Remove meat and mushrooms from the skillet; make the rich sauce. Add 2 tablespoons of butter to the pan drippings. When melted, blend in 3 tablespoons of flour. Add the tomato paste. Now, slowly pour in the cold meat stock. Cook, stirring constantly, until mixture thickens. No lumps! Return browned meat and mushrooms to skillet. Stir in sour cream and sherry; heat briefly. Serve over noodles or rice.
In large saucepan, over medium-high heat, cook garlic in margarine for 2 to 3 minutes. Add broth and tortellini. Heat to a boil. Reduce heat. Simmer 10 minutes. Add spinach and tomatoes. Simmer 5 more minutes. Serve with cheese. Makes 6 servings.
Measure margarine into 3-quart saucepan. Melt over low heat. Add marshmallows and cook, stirring constantly, until marshmallows are melted and mixture is very syrupy. Remove from heat. Add cereal; stir until well coated. Spread warm mixture in buttered 13 x 9 x 2-inch pan. Using waxed paper or buttered spatula, press firmly into an even layer. Cut into squares when cool. Yields 24 (2-inch) squares.
Brown ground beef. Spread softened cream cheese in a 9 x 13-inch pan. Drain ground beef and spread over cream cheese. Pour salsa over ground beef. Sprinkle cheese over salsa. Bake in 350° oven for 10 to 15 minutes or until cheese is melted.
Mix flour with baking powder and salt. Combine other ingredients. Gradually add flour mixture, beating well. Spread batter evenly in baking dish.
Saute onions in butter until tender. Stir in remaining ingredients. Simmer, uncovered, for about 15 minutes. Pour over meat and bake.
Grease 8 x 8-inch pan with butter. Layer ingredients, starting with crumbs. Pour milk over all. Bake at 350° for 20 minutes.
Mix grated cabbage and salt. Let stand 1 hour. Squeeze off liquid into saucepan. Add carrots and bell pepper to liquid. Mix in vinegar, water, celery seed and sugar. Boil 1 minute while stirring. Remove from heat. Add mustard seed and turmeric. Cool to room temperature. Pour over cabbage. Stir until well mixed. Freeze into meal size containers. After 24 hours of freezing, thaw in refrigerator. Serve.
Mix eggs, sugar and salt. Gradually pour milk into eggs, stirring constantly. Cook over simmering not boiling water stirring constantly until mixture coats spoon. Stir in vanilla. Cool immediately. Cover and refrigerate. Pour over fresh fruit in bowl (1/2 cup to 1/2 cup fruit).
Heat oven to 300°. Spread oats, coconut, sunflower seeds, sesame seed, wheat germ and almonds on a 9 x 12-inch baking sheet. Bake for 20 minutes, stirring occasionally.
Mix ingredients. Roll into small balls (about the size of a walnut). Bake 20 minutes at 350°. Makes 3 to 4 dozen.
Brown beef in pot with oil over medium heat; salt to taste. Add soup and water. Cover tightly; let cook slowly for 1 hour. Add carrots, potatoes and onions; cook until tender.
Melt the first 3 ingredients together in saucepan. Pour over the cereal. Put the powdered sugar in a large plastic bag and add the coated Crispix. Toss until evenly coated with sugar. Dry on foil and store in an airtight container.
Mix all ingredients together. Pour into 9-inch pie shells and bake at 350° for 30 minutes. Makes 3 pies.
Peel and slice peaches. Mix dry ingredients and combine with peaches. Pour into a 9-inch pie shell and dot with margarine. Cook at 400° for about 40 minutes. Serve with Cool Whip.
Heat pineapple (not drained). Mix Jell-O in while pineapple is hot. Let cool. Add pecans and cottage cheese, then whipped Dream Whip.
Grease and flour 13 x 9-inch pan. Spread pineapple (juice and all) on bottom of pan. Spread pie filling on top of pineapple. Sprinkle dry cake mix over fruit. Drizzle with melted butter and sprinkle with pecans. Bake 1 hour in a 350° oven.
Combine eggs, corn syrup, salt, vanilla, sugar and melted butter in a bowl; mix well, then stir in pecan halves. Pour mixture into unbaked pastry shell. Bake in preheated hot oven (400°) for 15 minutes, then reduce heat to 350°. Continue to bake for about 35 minutes more, or until knife inserted in center of pie comes out clean.
Brown ground beef and add onion and celery. Cook until tender. Add remaining ingredients and mix well. Simmer at least 1 hour, covered. Also delicious served as "chili" over hot dogs.
Heat water and salt to a boil. Add asparagus pieces (cover and cook for 5 minutes). Put in a blender. Blend until smooth. Add in cream, pepper and dill. Return to saucepan and add in butter. Heat, but do not boil. Dress and serve.
Layer in order given in a pretty clear bowl. Refrigerate overnight or for several hours. If you want to make it even better, use 2 cans shrimp.
Combine sugar, water, cornstarch and gelatin in a pan. Bring to a boil and cook until thick and clear. Cool. Line cooled pie shells with fresh strawberries. Pour mixture over strawberries in shells. Refrigerate until set. Top with whipped topping. Makes two pies.
Layer in pie shell the turkey, onions and Swiss cheese. Mix together eggs, mayonnaise and milk. Pour slowly over turkey mixture in pie shell; bake until knife inserted in center comes out clean. Cooking time is approximately 50 minutes in a 350° oven. Serves 8.
Combine in mixing bowl the cooked, drained spinach, onion, Feta and cottage cheeses, farina, dill and egg. Mix well and add olive oil. Working quickly, brush strudel leaves with melted butter. Fold in half. Place a small portion of filling at one end. Fold like a flag, triangle or individual portion for side dish. Brush with butter. Place on greased cookie sheet or pan. Bake at 375° for 12 to 15 minutes.
Heat oven to 350°. In medium saucepan, combine chips and butter; cook and stir over very low heat until chips are melted and smooth. Add sweetened condensed milk; mix well. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, nuts, chocolate mixture and vanilla; mix well. Shape 1 tablespoon of dough around each candy kiss, covering completely. Place 1-inch apart on ungreased cookie sheet. Bake 6 to 8 minutes. Cookies will be soft and appear shiny but be firm as they cool. DO NOT OVERBAKE. Remove from cookie sheets; cool.
Rub mustard on chops; brown in skillet. Place in a baking dish. Add the chicken noodle soup. Bake for 1 hour at 375°.
Store in freezer. Use 1/3 mix to 2/3 boiling water or to taste.
Mix melted cheese and mayonnaise. Stir into thawed potatoes. Bake at 300° for 30 to 45 minutes, uncovered.
Beat egg yolks slightly. Mix in double boiler with other ingredients and cook until thick. Two whole eggs may be substituted for the 3 yolks but the sauce will have to be strained to clear it of the cooked whites. Serve with baked ham.
Combine mayonnaise and lemon juice and mix well. Combine all the vegetables in a large bowl. Add mayonnaise and lemon juice. Toss until all ingredients are coated.
Saute okra and onions together; add tomatoes. If dry, add tomato juice. Cook 15 minutes. Serve over rice or noodles.
Saute onion in margarine until tender, then mix with soups and Ro-Tel. Boil 2 to 3 pound fryer and take off the bone.
Brown meat and drain. Add ingredients except cheese and crescent rolls and simmer for 10 minutes. Stir often and cool. Separate rolls into 8 rectangles and push into square shape. Put meat mixture into center and grated cheese on top of meat mixture. Fold the corners of rolls and pinch together. Bake 10 to 12 minutes at 450° until golden brown. Serves 16.
Salt and pepper chops. Brown chops in fat. Brown rice in 1/2 cup of oil and drain. Place back in frying pan. Add chili powder, salt, ketchup and tomatoes. Add chops. Cook, covered, for 20 to 30 minutes.
Boil and drain macaroni. Chop tomato, green pepper and eggs. Add to macaroni. Mix mayonnaise and dressing with macaroni mixture. Salt and pepper to taste. Chill before serving.
Preheat oven to 350°. Grease cookie sheets. Combine cake mix, whipped topping and egg in a large bowl. Stir until well blended. Drop by teaspoon into powdered sugar. Roll to coat. Place 1 1/2-inches apart on cookie sheet. Bake at 350° for 10 to 15 minutes until light golden brown. Remove from cookie sheet and cool. Yields 4 dozen.
Melt oleo in bottom of 13 x 9 x 2-inch dish. Add rice and stir. Spread out evenly on bottom of dish. Arrange chicken breasts on rice. Add milk to cream of chicken soup and pour over breasts, then pour French onion soup on top. Bake, uncovered, at 350° for 45 to 50 minutes.
Spread pineapple over bottom of dish. Spread pie filling over pineapple. Sprinkle water and sugar over entire dish. Sprinkle dry cake mix over pie filling. Pat with butter and bake 45 minutes at 400°.
Combine all ingredients listed above. Bake at 350 degrees for 1 hour.
Cream together margarine and Crisco. Add sugar and beat until smooth. Add egg yolks and beat well. Combine flour and baking soda and beat well. Add creamed mixture alternately with buttermilk. Stir in vanilla, coconut, and nuts. Fold in egg whites. Bake in 3 greased 8 to 9 inch pans at 350 degrees for 25 minutes.
Pour oil into a 9 x 13-inch baking pan to cover bottom. Add cake mix, eggs and water; stir in pan. Sprinkle chocolate chips on top of cake and bake in 350° oven for 30 to 35 minutes. Remove from oven and cool for 10 minutes. Punch holes in cake with the end of a wooden spoon. Pour fudge topping in the holes and over the cake. Cool completely and frost with Cool Whip. Garnish with nuts, if desired, and refrigerate.
Brown pork chops in small amount of	water.	Combine soup, vinegar, sugar and	water in casserole dish. Top with pork chops. Cover with lid or foil. Bake at 350° for 1 hour. Yield: 4 servings.
Cook roast. Let cool. Tear roast into small pieces. Take off the fat. Place in a saucepan. Add barbecue sauce, sugar and broth. Let simmer for about 45 minutes. Serve on hamburger buns.
Beat buttermilk and pudding until thick. Fold in Cool Whip, then add pineapple and oranges. Crush 15 cookies and fold in mixture (break in small pieces); smooth out and decorate with cookie halves and orange slices. Cut 5 cookies in half, 10 orange slices. Alternate cookies and orange. Stand cookies up.
Prep time: 4 hours. Makes about 4 dozen and makes your house smell great!
Drop off teaspoon into boiling syrup. Bake in 350° oven about 30 minutes. Best made in iron skillet.
Mix first 4 ingredients. Coat chicken breasts with mixture and grill 8 to 10 minutes or until done. (Continue to brush on mixture while chicken grills.)
Drain liquid from 1 jar artichokes into a frying pan. Drain other jar. Chop artichokes and set aside. Add the onion and garlic to the frying pan and saute until onion is limp.
Mix all ingredients in boiler. Simmer for 5 minutes. Brush on chicken frequently while grilling.
In bowl, mix eggs, sugar and cornstarch. Stir into hot milk; stir constantly. Add vanilla and Grape-Nuts. Mix.
Mix all together. Bring to a boil over low heat for about 1 minute. Cool. Beat in oil (Wesson or Mazola). Delicious on lettuce or any vegetable salad.
Combine sweet potatoes, eggs, 6 tablespoons margarine, milk, nutmeg, cinnamon and sugar in bowl; mix well. Spoon into casserole. Bake at 400° for 20 minutes. Mix cornflakes, pecans, brown sugar and remaining melted margarine in bowl. Spread over sweet potatoes. Bake for 10 minutes longer. Yield: 6 servings.
Cut watermelon into squares. Remove all red. Soak 2 1/2 to 3 hours in lime water. Rinse very well and put in cold (ice) water. Bring to a boil. Rinse and repeat two more times. Mix syrup mixture (vinegar and 5 pounds sugar). Add watermelon rinds. Bring all ingredients to a boil and cook 1 hour. Place into hot sterile jars and seal. Makes 7 to 8 quarts.
Mix together dry tempra with either liquid detergent or liquid starch and use as finger paint.
Grind peppers and mix sugar, white vinegar, mustard and salt together. Bring to a boil and let boil for 10 minutes. (Add 1 cup of flour to 1 pint of water.) Add to the first mixture and bring back to a boil. Let boil for 10 minutes, then pour into clean jars and seal. Makes about 9 pints. Great for hot dogs and hamburgs.
Combine ingredients. Shape into 2 rolls (2-inch diameter). Wrap in foil, shiny side out. Refrigerate for 24 hours. Next day, prick holes in bottom of foil. Bake on broiler rack at 350° for 90 minutes. Chill well before serving.
Drain marinade from 1 jar artichokes into a frying pan and saute onion until limp. Drain marinade from other jar and throw out, keeping only artichokes. Chop into pieces. In a bowl, beat eggs with a fork, add crumbs, salt, pepper, oregano and Tabasco sauce. Stir in cheese, parsley, artichokes and onions. Turn mixture into greased 7 x 11-inch baking pan. Bake at 325° for 30 minutes or until set when lightly touched. Let cool in pan. Cut into squares and serve cold or hot.
Mix flour, margarine, chopped nuts, sugar and salt. Press into 13 x 9 x 2-inch pan. Bake at 350° for 25 minutes. Cool.