HumbleIntelligence/food-ner-1-Million huggingface dataset:
Using 2 bowls, mix all ingredients together. Example: One package jello, 1 cup hot water, 1/2 cup cold water, 1 package strawberries and 1/2 can of pineapple. Do not drain strawberries and pineapple, use the juice. After you have combined the ingredients, put half the mixture in a large square pan. Refrigerate until firm; leave other half of mixture set out. When refrigerated jello mixture has gotten firm, spread sour cream on top, then pour the rest of the liquid mixture on top. Refrigerate until firm.
Combine dry ingredients. Set aside. Mix oil, eggs and strawberries. Fold together. Add nuts. Pour into two greased and floured loaf pans. Bake at 350° for approximately 1 hour.
Boil spaghetti according to directions on package. Drain. Mix favorite brand of spaghetti sauce into spaghetti. Sprinkle a layer of Mozzarella cheese on top. Bake at 350° until melted. Serve with salad and garlic bread.
Combine butter, sugar and corn syrup. Cook over low heat, stirring constantly, until sugar is dissolved. Cool. Add eggs after they have been beaten and vanilla. Mix well. Pour into pie shell and top with pecan halves. Bake at 325° for 50 to 55 minutes.
Brown meat in 1/4 cup dressing in a large Dutch oven or large heavy pot that will hold meat and vegetables. Add remaining dressing and 1/2 cup water. Cover and simmer for 2 hours. After 2 hours, add onions, potatoes, carrots and olives. Cover and simmer 45 minutes more or until meat and vegetables are tender. Remove meat and vegetables to serving platter. In a mixing bowl, gradually add 1/4 cup water to flour, stirring until well blended. Gradually add flour mixture to hot liquid in pan. Cook, stirring constantly until mixture boils and thickens. Simmer 3 minutes, stirring constantly. Serve sauce over meat and vegetables.
Melt chocolate chips in medium saucepan over low heat, stirring constantly; remove from heat. Stir in orange liqueur and frosting; blend well. Refrigerate 1 to 2 hours or until firm. Place coconut in pie pan. Scoop mixture into 1-inch balls; drop onto coconut. (Mixture will be sticky.) Roll to coat. Place in foil candy cups, if desired. Store in refrigerator. Makes 6 dozen candies.
In a large bowl, beat the butter until creamy. Gradually beat in sugar, beating well after each addition, until light and fluffy. Beat in eggs, one at a time, beating well after each. Beat in vanilla. Gradually and gently stir in flour, blending just until incorporated. (Do not overmix.) Turn into a well buttered and lightly floured 3-quart fluted or plain pan. Bake in preheated 300° oven for 1 1/2 hours or until pick inserted comes out clean. Cool 5 minutes in pan. Turn on rack to cool. Sprinkle cooled cake with confectioners sugar. Freezes well.
Combine all ingredients. Put in a 9 x 13-inch baking dish. Bake at 350° to serving temperature.
Baking Temperature: 350°. Baking Time: 30 to 40 minutes.
Cream butter and sugars. Add eggs and vanilla. Beat. Add flour, soda, salt and oatmeal. Carefully mix in Krispies. Bake at 350° for 10 minutes.
Cook zucchini in salt water until tender. Cook onion and carrots in butter for about 10 minutes in a large skillet. Stir in sour cream, 2 cups stuffing mix, zucchini and soup. Mix and pour into an uncovered buttered dish and put remaining butter on top. Bake at 350° for 30 minutes.
In large saucepan, cook and stir celery, carrots and garlic in hot margarine over medium heat for 4 minutes or until tender. Stir in broth, potatoes and dill. Heat to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until potatoes are tender. With the back of a spoon, lightly mash about half of the potatoes in the broth. Add the drained beans. In a small bowl, stir together sour cream or yogurt, flour and salt, if desired. Stir this into the potato mixture. Cook and stir until thickened and bubbling. Yield: 4 to 6 servings.
Grate everything together in a bowl. Mix well. Cover and if possible let set overnight in refrigerator.
In a saucepan, melt chocolate pieces over low heat. Remove from heat. Stir in sugar and corn syrup. Fold in vanilla wafers and nuts. Shape mixture into 1-inch balls. Roll in sugar. Store in an airtight container. Makes 4 dozen.
Put peaches in glass container. Drain syrup from peaches; add vinegar, spices and sugar. Bring to a boil. Simmer for 10 minutes. Pour over peaches. Let stand for 24 hours before using.
Beat all ingredients together until smooth according to directions on box. Pour into greased and floured 12-cup tube pan. Bake at 350° for 50 minutes.
Mix all ingredients, except mayonnaise, in a large bowl. Set aside. Chop 3 heads of lettuce and 2 heads of Romaine lettuce. Place in separate bowl. Do not mix with ingredients until ready to serve. When ready to serve, mix all ingredients, including mayonnaise, and mix well. Serve. Serves 10 or more.
Mix all ingredients together well. Place in tightly closed container and refrigerate several hours; overnight is best. Drain before serving.
Mix cream cheese and salsa together. Spread into a 13 x 9 baking dish and sprinkle Cheddar cheese over top. Bake at 350° until hot or cheese is bubbling.
Mix cream cheese, sour cream, taco seasoning and green chilies until well blended. Pour into serving dish and garnish with favorite toppings. Serve with Tostitos or Fritos.
Prepare stuffing mix as per package directions. Cut breasts in halves and pound flat. Roll the chicken breast around a mound of stuffing and place in a greased baking dish. Mix soup with the milk. Add mushrooms and pour over chicken. Bake in a 350° oven for 45 minutes.
Cook and remove bone from chicken (reserve liquid). Cut chicken into desired pieces. Mix cream of chicken soup and reserved liquid. Thicken this slightly; salt and pepper to taste. Add chicken pieces. Make Jiffy mix dumplings. Drop dumpling mixture by tablespoons into bubbling chicken. Cook until done.
Dissolve jello in 1 cup hot water. Mix well with next 3 ingredients. Add sherbet at last minute.
Wash and clean all meats; cut into bite size pieces. Place meats in large mixing bowl. Add chopped garlic clove, salt, pepper, thyme, finely chopped spring/green onions and whole hot pepper. Do not chop hot pepper. Add 1/2 cup of water. Mix and let stand for 1 hour (the longer you allow meat to marinate, the more seasoned the meat will taste).
Dissolve yeast in water. Sift flour, sugar and salt together. Stir in yeast mixture and add melted butter. Knead lightly in dough pan with just enough flour to make the dough soft so it can be handled. Let stand 15 minutes in covered bowl in a warm place. Turn out on floured board and knead lightly. Boil to 1/2-inch thickness. Cut out and let rise 1 hour. Bake in a 400° oven about 10 minutes.
Whip first 4 ingredients with a fork until like whipped cream. Sift in flour; stir quickly with "round bowl" strokes.
Cream the butter. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine 3 3/4 cups of flour, soda and salt. Gradually add to creamed mixture alternately with buttermilk; beat well after each addition. Dredge dates and pecans in remaining 1/4 cup of flour. Stir into batter. Pour batter into a greased and floured 10-inch tube pan. Sprinkle top with orange rind. Bake at 325° about 1 1/2 hours. Use a wooden pick to punch holes in top of cake, then while cake is still warm, pour orange glaze over top. Let cake cool before removing from pan.
Empty into bowl. Substitute cream for milk. Mix. Chill. Any flavor is good.
Mix all ingredients and store in an airtight container. Shake well to blend. Use 2 teaspoons to 1 cup boiling water. Keeps indefinitely.
Heat oven to 375°. Separate dough into oblong rectangles. Place them crosswise in ungreased 15 x 10-inch jelly roll pan; press over bottom and 1 inch up sides to form crust. Seal perforations. Bake at 375° for 14 to 19 minutes or until golden brown. Cool completely. In small bowl, combine sour cream, horseradish, salt and pepper; blend until smooth. Spread evenly over cooled crust. Top with mushrooms, tomatoes, broccoli, green pepper and onions. Cut into appetizer-size pieces. Makes 60 appetizers.
Heat oven to 375°. Combine water and margarine; stir until margarine is melted. Add stuffing mix. Spoon half of stuffing into an 8-inch baking dish. Save remaining stuffing. Cook meat; drain fat. Add beans, tomatoes and spices. Cook for 2 to 3 minutes. Spoon over stuffing in dish. Sprinkle with cheese, saving half of cheese. Top with remaining stuffing and cheese. Bake 30 minutes. Garnish with sour cream, if desired.
Dissolve Jell-O in hot water. Chill until almost set. Whip until light and fluffy. Add lemon juice and sugar. Fold whipped cream into mixture. Line bottom of dish with half of the wafer crumbs. Pour in Jell-O mixture. Top with remaining wafer crumbs.
Shred cabbage. Grate onion and pepper on top. Top with sugar. Bring to a boil the salad oil, vinegar, dry mustard, celery seed and salt. Pour mixture over cabbage. Let sit overnight. Serves 6.
Cook dates in water until tender; add sugar and lemon juice. Cool. Mix and sift dry ingredients; add oatmeal. Cut in shortening. Press 1/2 of mixture on bottom of 9-inch square pan. Cover with date mixture. Sprinkle remaining dry mixture on top. Press lightly. Bake in 350° oven for 30 minutes. Cool and cut into squares.
Divide apples evenly between two greased 9-inch pie plates. Set aside. In a mixing bowl, combine flour, sugar, baking soda, cream of tartar, sour milk and egg. Mix well. Divide butter and pour over apples. Bake at 350° for 25 to 30 minutes or until pies are lightly browned and tests done. Flip onto serving plates (so apples are on top). Sprinkle topping on apples. Serve warm. Makes 12 servings.
Cut cake into cubes. Prepare pudding and pie filling as directed on package. Fold orange peel and half of whipped topping into pudding.
Mix and boil 2 minutes, then add 1 teaspoon vanilla. Then add 1 cup coconut.
Cook first 3 ingredients together in butter until broccoli is tender. Add rest of ingredients. Bake in casserole dish at 350° for 30 to 40 minutes.
In a bowl, combine first four ingredients. Stir in blueberries and orange peel. In another bowl, beat the eggs; add milk and oil. Stir into dry ingredients just until moistened. Pour into a greased loaf pan. Bake at 350 degrees for one hour or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes; remove to a wire rack to cool completely.
Heat oven to 350°. Grease bottom only of 13 x 9-inch pan.
Blend jello into Cool Whip. Add other ingredients and blend. Refrigerate for about 30 minutes and serve. That's it!
Beat sugar, oleo and egg whites until fluffy. To buttermilk, add soda and vanilla. Mix flour and baking powder. Alternate into egg whites the buttermilk mixture and flour mixture, ending with flour mixture. Pour into lined 9-inch round pan or greased and floured 9 x 13-inch pan. Bake at 350° for 20 to 25 minutes or until it springs back. Cool and frost.
Mix together all ingredients. Pour into a 9-inch graham cracker crust. Chill for 3 hours.
In medium-sized bowl, combine butter, sugar and salt. Blend well. Add eggs, one at a time, beat well after each addition. Stir in vanilla, flour, cream and pecans. Pour into unbaked pie shell. Bake at 375° for 40 to 50 minutes.
Combine the first 4 ingredients. Cut in shortening. Mix egg, vinegar and water together. Add to mixture; mold and chill 15 minutes. May store 3 days in refrigerator or freeze. I like to divide mixture into single crust size portions and freeze in Ziploc bags for future use.
Combine all ingredients in a saucepan. Heat thoroughly but do not boil. Stir constantly. Chill and serve hot or cold. This goes well with braised beef brisket.
Dissolve yeast in 2 teaspoons water. Combine all remaining ingredients. Spoon in greased muffin pan. Bake 15 to 20 minutes in 400° oven.
Combine fruit, nuts, whipped cream, marshmallows and cooled cooked mixture. Pour into 11 x 7 x 1 1/2-inch pan. Chill until set, about 2 hours.
Saute onions in 2 tablespoons margarine. Add flour and milk. Add cheese to hot mixture. Let cool slightly and add sour cream and green beans. Pour into casserole and sprinkle with Parmesan cheese. Mix cornflakes in 2 tablespoons margarine, melted and sprinkle over top. Bake at 325° until bubbly and browned.
Rinse the fish under cold running water if necessary, pat dry and season with salt. Heat the oil in a pan and add the butter or margarine. When the butter or margarine has melted, fry the salmon steaks on each side. Place in a warmed dish and keep warm.
Melt the cream cheese in Corning Ware dish. Pour the salsa over the cream cheese. Sprinkle grated Cheddar on top. Melt in oven. Pour over tortilla chips.
Grind pears in food chopper; drain. Grind peppers and onions. Combine all ingredients except vinegar. Cover with vinegar. Cook slowly for 1 hour. Yields 6 pints.
Mix ingredients well except for cucumbers. Pour mixture over cucumbers and soak for 3 days. On the third day, pack pickles firmly into freezer containers and pour liquid over the pickles. Seal and freeze.
Prepare cake according to directions on package. Pour into greased 10 x 15-inch jelly roll pan. Bake in preheated oven of 350° for 15 to 20 minutes or until done. Cool in pan. Blend pudding mix with milk; beat in cream cheese (room temperature), then fold in Cool Whip. Spread on cooled cake. Sprinkle drained pineapple over pudding, then cherries, nuts and coconut. Refrigerate until ready to cut. Can be made a day ahead.
Heat oven to 350°. Grease (not oil) and lightly flour bottom of loaf pan. In large bowl blend all ingredients except eggs and nuts at low speed until moistened. Beat 2 minutes at medium speed. Add eggs. Beat 2 more minutes at medium speed. Stir in nuts. Pour batter into prepared pan. Bake at 350° for 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool on wire racks.
Mix all dry ingredients. Add eggs. Slowly pour in oil, beating constantly. Add vanilla. Fold in apples and nuts. Bake in Greased tube pan for 1 hour at 350 degrees. To remove cake from pan, go around tube real good with knife before taking up.
In skillet, brown beef. Drain off fat. Stir in hominy, green pepper, water, chili seasoning and soup. Cook and stir until heated through. Sprinkle cheese over meat, cover and cook until cheese melts.
Mix butter and peanut butter until creamy. Add sugar; beat well. Mix in eggs and vanilla. Mix rest of ingredients. Shape in balls. Flatten with fork. Bake at 375° for 10 to 15 minutes.
Brown cubed steak. In crock-pot, put your 3 cans soup and the water. Place browned steak in soup mixture. Cook on high about 3 to 4 hours. Should be ready to eat.
Steam cauliflower. Mix mayonnaise with mustard. Spread over hot vegetables; cover with shredded Cheddar cheese and put under broiler until cheese is melted and bubbly.
Use enough flour to make a stiff dough. Cream together first 4 ingredients. Add flour gradually until dough is stiff. Roll out and cut into shape or roll like biscuit and pat onto the cookie sheet. Bake at 350° for 10 minutes.
Grease casserole dish. Place rice, mushroom soup and onion soup in dish; mix together. Arrange chicken over rice mixture. Bake at 325° for 1 hour.
Start with Duncan Hines dark Dutch fudge cake mix. Add peppermint extract to the batter while mixing. Bake and cool as directed, then sprinkle crushed peppermint candy on top of frosted cake.
Mix sugar, oleo and milk together. Bring to a hard boil. Cook 1 minute, stirring constantly. Remove and add peanut butter. Beat until it starts to thicken and spread on cake.
Place chicken breast halves between sheets of waxed paper; pound slightly with mallet. Sprinkle with salt and pepper. Heat 1 tablespoon each of oil and butter in large skillet. Cook chicken over high heat 3 minutes on each side and transfer to warm serving platter.
Mix boiling water, Crisco, sugar, bran and salt; let cool. Add eggs and yeast, dissolved in water. Add flour and mix well. Let rise 2 hours or store in refrigerator. Bake at 375° for 15 minutes.
Spray 9-inch glass pie plate with Pam; set aside. Combine flour, oil and salt in medium bowl. Add water and stir to form a ball. Place dough in pan and use fingers to pat into a uniform thickness on bottom and sides. Flute edges. Use for unbaked or to bake, bake at 350° for 10 to 12 minutes or lightly brown.
Brown beef with onion and garlic; drain off fat. Stir in tomato sauce, salt and herbs. Simmer uncovered for 10 minutes. Combine 1/2 of Parmesan, cottage (or Ricotta) cheese and egg until well blended; set aside.
You will also need 2 non-stick muffin tins, pot holder and teaspoon.
Boil first 2 ingredients for 10 minutes at rapid boil, then add remaining ingredients. Pour in pan and let it cool. Cut into squares.
Combine oil, sugar and eggs. Add apples and nuts. Sift flour with salt and soda and combine with mixture. Add vanilla. Use a 9 x 13 x 2-inch pan. Start in cold oven and bake at 325° for 1 hour.
Combine flour, honey and cinnamon. With fingers, mix in 4 tablespoons butter until crumbs form. Arrange 4 cups cored, peeled and sliced tart apples in a 9-inch pie pan. Sprinkle mixture over apples. Bake in a 375° oven for 30 minutes. Serves 6.
Cut potatoes into eighths; cut onion into eighths. Coarsely chop the green onions and add them along with the garlic to the butter in a heavy 3-quart saucepan. Add onion to butter and saute for 1 minute. Add the potatoes and pour in the broth. Simmer for 20 minutes or until potatoes are tender. Puree soup in food processor or blender in batches that suit the size of appliance. Add cream, milk, salt, pepper and nutmeg. Chill if served cold, reheat to serving temperature if serving hot. Makes 4 servings.
In a large bowl, combine sour cream or milk, chives, salt and pepper. Add potatoes and mix thoroughly. Spread in a 15 x 10-inch baking pan. Combine cheese and corn flakes; sprinkle over potatoes. Bake at 350° for 50 to 60 minutes or until potatoes are tender. Sprinkle with additional chives if desired.
Cook macaroni with salt for 8 to 10 minutes and drain. In large bowl, mix macaroni, cheese and eggs together. Salt and pepper to taste. Add enough milk to cover macaroni well. Pour into large buttered casserole dish. Cook at 375° for 1 hour.
Mix all ingredients, except the chocolate chips, until blended well. Add in the chocolate chips. Butter a Bundt pan (very well) and pour the batter into it evenly. Bake at 350° for 45 minutes.
Start heating oven to 350°. Sift together into a bowl the flour, sugar, salt, baking powder and baking soda. Stir in the nuts, dates, cranberries and the orange rind. Combine eggs, buttermilk and salad oil. Add to flour-fruit mixture. Stir until blended.
Mix first 3 ingredients and let come to a boil. Cook until forms a soft ball in 1/4 cup cold water. Remove from heat and add peanut butter and vanilla. Beat until thick and smooth. Pour into buttered plate or small pan. Cut in squares when cool.
In small glass bowl, heat butter at High 1 minute or until melted. Brush butter onto bread (one side only). Cut bread into small cubes. In oblong baking dish, arrange bread; drizzle with remaining butter. Heat at High 5 to 6 minutes or until bread is crispy; stir twice. To complete, let stand 10 minutes, stored and covered, until ready to serve. Yields 3 cups.
Blend together sugar, oil, eggs and pumpkin. Combine dry ingredients and add to pumpkin mixture; mix until smooth. Pour into greased and floured bread pan. Bake for 50 to 60 minutes in 325° oven.
Mix sugar, flour and salt; set aside. Beat egg yolks (whites are for meringue). Add 4 cups milk. Add this to sugar mixture and stir. Add remaining milk and vanilla. Cook in double boiler until it begins to thicken. Remove from heat and cool. Layer bananas and vanilla wafers. Beat egg whites until stiff and add 1 cup sugar and beat again. Pour cooled pudding over layered bananas and top with beaten egg whites. Put in 400° oven until lightly brown.
Cream margarine and sugars. Beat in eggs and vanilla. Add oatmeal. Let stand a few minutes. Mix flour, soda and salt together and add to creamed mixture. Add raisins, walnuts and chocolate chips. Drop on cookie sheet. Bake 12 to 15 minutes at 350°.
Beat eggs with wire whisk. Add flour and sugar. Add milk, cheese, butter. Add corn and mix very well. Lightly butter baking dish. Pour mixture in. Bake uncovered at 350° for 40-45 minutes.
Mix cream cheese and salad dressing. Add pineapple and nuts. Chill bread overnight. Coat bread with salad dressing before spreading with filling. Trim edges; cut in half before serving (optional).
In a large skillet, saute zucchini and onion in margarine until onion is tender. Pour into baking dish. Sprinkle with 1/4 cup Parmesan cheese. Set aside.
Grate one or two ounces of cheese into microwave-safe dish, preferably fairly flat. Microwave on High until no longer runny and is full of little holes. Drain liquid, put cheese on paper towels to cool, then break into pieces and serve.
Combine flour, sugar, baking powder and salt in a large bowl; add starter. Mix to make firm dough. Add water, if needed. Cover and let rest 5 minutes. Keep adding equal amounts of water and all-purpose flour to keep starter going. After adding, let sit overnight before using.
Brown ground beef and onion. Add Velveeta cheese and cook until melted. In a saucepan, heat soup and Ro-Tel tomatoes together. Roll beef and cheese mixture in flour tortillas in a 9 x 13-inch pan. Pour soup mixture over tortillas. Bake at 350° for 30 minutes.
Brown beef, onion and garlic in margarine. Drain. Add tomato sauce, olives, chili powder, salt and pepper. In round 2-quart casserole, alternate layers of tortillas, meat sauce and 1 1/2 cups cheese. Sprinkle remaining 1/2 cup cheese over top. Pour water at edge of casserole onto bottom. Cover and bake at 400° for 25 minutes. Uncover and let stand 5 minutes before cutting wedges. Makes 4 servings.
Mix together and roll into balls; press with fork. Bake at 350° until light brown.
Butter casserole dish. Put in diced chicken breasts. Add soup and broth. Cover with unprepared stuffing mix and dot with oleo or butter. Bake at 350° for thirty minutes. Serve with mashed potatoes for an excellent meal.
Peel and slice parsnips. Cook in small amount of salted water until tender (15 to 20 minutes); drain well. In large saucepan blend brown sugar, cornstarch and salt. Stir in undrained pineapple, orange peel and orange juice. Cook and stir until thickened and bubbly. Add butter; stir until melted. Add parsnips to sauce. Cover and simmer 5 minutes. Makes 6 to 8 servings.
Crush Oreos and mix with 1/4 cup melted margarine. Spread into a 9 x 13-inch pan and freeze. Soften ice cream; spread on top of frozen cookie mixture. Re-freeze. Bring to a boil the sugar, evaporated milk, vanilla, chocolate and 6 tablespoons margarine. Boil 1 minute, then cool. Pour over ice cream and re-freeze. Mix Cool Whip with toasted pecans. Spread on top. Keep frozen until ready to serve.
Cream together margarine and sugar. Add eggs and beat. Add flour, cinnamon and vanilla; stir. Add apples, raisins and nuts. Fold these in until mixed well. This makes a thick stiff batter and will need to be spooned evenly into a well-greased and floured pan. I use a Bundt or angel food pan. It fits nicely into a medium loaf pan also. Bake in moderate oven (350°) until lightly brown.
In electric blender, combine prunes and water. Blend until smooth, scraping sides of container as needed. Combine prunes and remaining ingredients except glaze and garnish. Mix	until thoroughly blended. Turn into greased and floured 12-cup tube pan. Bake	in a 350° oven 65 to 70 minutes or until cake is springy to the touch and toothpick inserted in center comes out clean. Cool cake in pan 10 minutes. Turn out onto serving plate and pierce all over with fork. Slowly pour glaze over cake. Garnish as	desired with remaining prunes and nuts.
Melt butter; add graham cracker crumbs and 3 tablespoons sugar. Mix together and pat firmly on bottom of an 11 x 11-inch dish. Mix the Dream Whip and milk; beat on high speed until it makes stiff peaks. Then add softened cream cheese, sugar and vanilla. Spread over graham cracker mixture. Spread the blueberry pie filling on top. Chill 3 hours or overnight before serving.