HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix lime Jell-O, cream cheese and pineapple along with hot water. Chill until slightly set. Whip the cream; fold in the Jell-O mixture. Chill until time to serve. Serves 8.
Cream butter, sugar, eggs and flour. Bake for 1 hour at 325°. Leave in oven another 15 minutes with oven off. Take out and leave in pan another 15 minutes.
In a small mixer bowl, beat together cream cheese, sour cream, oregano, garlic powder and red pepper. Spread evenly in a 9 or 10-inch quiche dish or pie plate. Spread pizza sauce over the top. Sprinkle with pepperoni, green onion and green pepper. Bake in a 350° oven for 10 minutes. Top with cheese; bake 5 minutes more or until cheese is melted and mixture is heated through. Serve with sweet pepper strips, broccoli flowerets or crackers.
Mix and form into loaf or balls. Roll in crushed corn flakes. Bake at 300° for 1 hour. Pour sauce over top.
Combine all ingredients in a small bowl until evenly distributed. Spoon mixture onto a 6-inch square of aluminum foil to make airtight. Label. Store in a cool, dry place. Use within 6 months. Makes 1 package (about 1/4 cup) of chili seasoning mix.
Mix in mixer or blender. Great to saute veggies, or use on popcorn or French bread. Use in place of salt.
Combine butter and sugar in large mixer bowl at high speed. Add eggs, one at a time, beating well after each. At low speed, add flour, then sugar, mixing until well blended. By hand, stir in frosting mix and nuts.
Dissolve jello in hot water. Add sugar and then the other ingredients. Freeze as directed on your home freezer.
Put ingredients into a bottle type container. Shake well. Makes about 2 1/2 cups.
Dissolve the gelatin in hot water. When it begins to set, add the fruit, celery and pimentos which have been marinated in the vinegar and salt. Put into two individual molds and let stand until set. Unmold and serve on crisp lettuce leaf. Yield: 2 servings. Carbohydrate 5 g, protein 0 g, fat 0 g, calories 20. One serving = 1/2 fruit exchange.
Sift dry ingredients together. Blend in pumpkin and oil. Fold in nuts. Pour into small greased and floured loaf pans. Bake at 350° for 1 hour. Makes 3 to 4 loaves.
Remove stem ends and seeds and cut peppers in half. Cover 3 times with boiling water, allowing water to stand 3 minutes each time before draining. Pack peppers in jar. Boil ingredients for 10 minutes. Fill jars to overflowing and seal. Process pint cans 15 minutes. One quart brine is enough for 3 pints.
Combine meat, Cream of Wheat, egg, onion, pepper and all seasonings. Add 1 cup tomato juice. Mix together lightly. Pack in greased baking dish. Bake at 350°, basting with remaining liquid. Cook 45 minutes to one hour, depending on the thickness of the loaf.
Cream together oleo, oil, sugar and egg yolks. Add buttermilk. Mix dry ingredients and add to creamed mixture. Beat 5 egg whites stiff and fold into batter. Bake in 4 layer pans at 350° for 30 to 35 minutes.
Mix ingredients and spread Chinese noodles on top. Bake at 400° for 20 to 30 minutes.
Mix all ingredients together and roll in 3 sticks the size of 1/2 dollar. Place in the refrigerator for 24 hours wrapped in foil. Then take out of refrigerator and unwrap. Place on a cookie sheet and bake at 300° for 1 hour. Feeds 10 to 15.
Clean, slice and drain strawberries. Mix everything together except berries. Cook over medium heat until thick. Add berries and pour into baked pastry shell. Chill.
Cook Acini De Pepe. In heavy saucepan, beat egg with wire whisk until foamy. Stir in sugar, flour, salt and reserved pineapple juice. Over low heat, cook and stir until thickened and bubbly. In a large bowl, combine Acini De Pepe with egg mixture. Chill thoroughly, about 1 hour. Stir in pineapple, fruit cocktail and marshmallows. Fold in whipped cream. Cover and chill. Stir before serving.
Mix beans, onion, mustard, ketchup and brown sugar in a pan. Bake for 10 minutes at 350°.
Place cabbage and 1/2 cup water in casserole, cover and microwave 10 minutes. Drain. Mix meat, egg, rice, onion, spices, pepper sauce and 1/4 cup of tomato sauce. Place 1/4 cup mixture on each leaf and roll up. Mix remaining sauce, paste, water, sugar and basil. Pour over rolls and cover. Microwave at Medium-high for 25 minutes, moving rolls from center to side halfway through.
Add amount of water each can of fruit juice calls for. When ready to serve, add Sprite and ice cubes.
Combine first 3 ingredients. Sprinkle cheese on top and mix lightly into salad. Just before serving, add Italian dressing. Toss and serve.
Cut meat in one-inch squares. Marinate in soy sauce and water for two hours. Saute green peppers, onions and mushrooms in margarine in a skillet. In larger skillet or Dutch oven, add everything together; cover and simmer slowly for about 2 or 2 1/2 hours, until meat is tender. Serve over rice.
Layer sliced zucchini on bottom of 9 x 13-inch pan. Layer sliced tomatoes on top. Sprinkle spices over tomatoes. Repeat until pan is almost full. Sprinkle heavily with cheeses until pan is covered. Bake at 350° for 25 minutes or until vegetables are cooked through. Garnish with more cheese before serving. Serves 6 to 8.
Mix egg, milk and oil. Add flour, sugar, baking powder and salt. Heat griddle. Sprinkle a few drops of water on the griddle; if it jumps, the griddle is hot enough. Measure 1/4 cup batter for each pancake. When bubbles cover surface of pancake, turn over. Makes 7 to 8 pancakes.
Mix first three ingredients, then cut in shortening. Beat water, vinegar and egg together and add to other ingredients until moist.
Mix sugar and cornstarch in saucepan over medium-high heat. Slowly add milk, cook until mixture starts to thicken. Stir constantly so as not to let burn. Remove from heat and add vanilla and butter/margarine. Beat until smooth. For chocolate pudding, simply add cocoa to sugar and cornstarch mixture before adding milk to cook.
Drain beans and put in casserole dish. Add syrup, bacon bits and broiled frankfurters. Mix all together and top off with Cheddar cheese. Bake in 350° oven for 20 to 25 minutes.
Combine apple butter, pumpkin, brown sugar, salt and spices; add eggs and beat well. Gradually add cream and mix thoroughly. Pour into an unbaked pie crust. Bake at 425° for 15 minutes; reduce heat to 375° and bake for 20 to 25 minutes.
Mix all ingredients together. Pour into 2 greased 8-inch pie plates. Bake at 350° until brown, about 25 minutes. Serve with whipped cream, if desired.
Combine all ingredients. Pack firmly in loaf pan. Bake at 350 degrees for 1 hr. & 15 minutes. Let stand 5 minutes before slicing.
Melt margarine and chocolate in top of a 2-quart double boiler. Meanwhile, sift powdered sugar and dry milk. Stir together corn syrup, water and vanilla into chocolate mixture over boiling water. Blend in sifted dry ingredients in two additions, stirring until mixture is well blended and smooth. Remove from boiling water. Mix in nuts or marshmallows. Turn into 8-inch pan. Cool. Cut into squares.
Place Hershey's chocolate on 1 piece of graham cracker. Roast marshmallows over	coals until golden brown. Place marshmallow on top of Hershey's chocolate and cap with second graham cracker. Mash flat while hot. For variety, you may also use peanut butter rather than Hershey's chocolate in this recipe.
Cook rice; add soup and cheese to rice. Saute onions in butter; add broccoli to onions. Pour broccoli and then rice into casserole dish. Bake at 325° for 45 minutes.
Cream butter, sugar and eggs. Add milk, vanilla, salt and baking powder; mix. Add flour and mix well. Drop onto greased cookie sheet. Bake at 350° for 12 to 15 minutes or until light brown.
Grate first 4 ingredients and mix together. Mix the rest of the ingredients together and stir into the cabbage mixture.
Cook broccoli 5 minutes as on package directions. Drain. Beat egg and mix with mushroom soup, mayonnaise, onions, salt, pepper and cheese.
Mix soft ice cream in large bowl. (Add 1/2 cup chocolate chips if you can't find them in the ice cream.) Place in prepared pie crust. Pour 1/4 chocolate syrup over it. Freeze until very firm.
Mix sugar, margarine, lemon juice and rind, cornstarch, milk and egg yolks. Cook until thick, cool slightly and add sour cream. Stir. Pour into baked pie shell. Use egg whites to make meringue and put on pie. Brown in oven.
Halve peppers lengthwise, removing stem ends, seeds and membranes. Immerse peppers into boiling water for three minutes. Sprinkle insides with salt. Invert on paper towels to drain well.
Boil eggplant in saucepan with salt and water until tender (6 to 8 minutes); drain. Add onion, milk and margarine. Place in buttered casserole dish and top with buttered crumbs (from toast). Bake at 350° until golden brown.
Cook and drain spaghetti. Add salad dressing, Salad Supreme, onion and bell pepper. Refrigerate overnight. Stir or toss 2 or 3 times. Add tomato and avocado just before serving.
Brown garlic in oil. Add puree, spices and water. Cook slowly for 1 to 2 hours. While sauce is cooking, prepare eggplant. Slice 1 large eggplant thin and dust each slice with flour. Beat 4 eggs with 1/2 cup milk. Dip each slice of eggplant in egg. Fry each slice slowly in oil on each side. Remove and drain on paper towels. When done, line a 9 x 13-inch pan with sauce. Place eggplant over bottom and sprinkle with Romano cheese and grated Mozzarella cheese. Keep doing this, alternating layers. Top with sauce and cheese. Bake at 350° for 1 hour.
Saute chopped onion in margarine. Add flour to make paste. Add water and tomato paste. Stir and add additional water until you have a sauce the consistency you like. Serve over rigatoni or large macaroni shells. Sauce serves 4 to 6 people.
Peel potatoes and boil 10 minutes in a Dutch oven. Drain. Dice potatoes; add onions, celery, celery seed, celery salt and pepper. Cover and refrigerate.
Brown ground beef and onions in a large skillet. Add beef cubes to meat and onions. Then add mushrooms, sliced. Mix mushroom soup and sour cream together in separate bowl. Add soup mixture last. Simmer on low heat while noodles are cooking. Serve Hamburger Stroganoff over hot noodles with a green salad and hot rolls. "Enjoy."
Brown ground beef and onion in salt. Add tomato soup, mushrooms and green beans. Mix. Top with mashed potatoes. Sprinkle top with paprika. Bake at 350° until brown, about 30 to 45 minutes.
Set oven at 350°. Pour cherry pie filling in the bottom of an 8 or 9-inch square baking pan. Sprinkle dry cake mix over the top. Drizzle with melted butter. Bake 40 to 45 minutes until golden brown or when top is crisp.
Cut unpared potatoes into 1/4-inch thick slices. Place overlapping slices in buttered 13 x 9-inch baking dish. Mix butter and oil. Brush slices with mixture. Put remaining over potatoes. Sprinkle with garlic, salt and thyme. Bake at 400° for 25 to 30 minutes or until potatoes are done and browned at the edges. Serve immediately. Yields 4 servings.
Mix sugar and lemon juice. Add mixture to ice cold milk. Pour into refrigerator tray or stainless steel bread pan. Put in freezer. Remove tray when ice is partially frozen. Beat smooth and return to freezer until solid.
Parboil potatoes 15 minutes; peel and cut in half lengthwise. Place in buttered baking dish. Combine sugar, salt, butter and water. Boil 3 minutes. Pour over potatoes. Bake at 350° for 75 minutes, basting often.
Pound into steak a mixture of self-rising flour, salt and garlic salt. Fry steak quickly on all sides in 3 tablespoons hot oil. Remove; cook all of the steak. Add more oil if needed. When all of the steak is cooked, remove from pan. Add 3 tablespoons self-rising flour; brown well, adding oil if needed. Mix water or milk and Worcestershire sauce. Pour into browned flour; cook until a thin gravy. Add more milk if needed. Return browned steak to gravy; simmer for 30 minutes. May add chopped onion to meat before the simmering starts. Serve with rice, green beans and garden salad.
Boil squash and onion until squash is tender; drain. Mix onion, soup and squash. In casserole dish, grease and crumble (1 pack out of box) Ritz crackers in bottom, then layer 1/2 of soup mixture, layer 1/2 of cheese, layer crackers, soup and cheese again. Bake at 350° for about 25 minutes.
Combine sugar, cocoa and salt in heavy pan; mix well to prevent lumping of cocoa. Add condensed milk and milk. Cook on medium-high heat, stirring constantly, to a rolling boil. Reduce heat and add baking soda. Stir until mixture stops excessive bubbling. Add butter and continue to boil 13 to 15 minutes, stirring occasionally, to firm soft ball stage when tested in cold water (about 238°). Remove from heat; let stand 10 minutes. Add vanilla and beat until mixture thickens and loses its glossiness. Add nuts or coconut (if desired) and continue stirring until very thick. Pour into buttered pan or drop by spoonfuls onto waxed paper. Let cool.
Mix in order given. Pour into greased and floured sheet pan. Bake at 350° for 25 to 30 minutes. When cooled, frost with a cream cheese frosting.
Combine sugar and milk; bring to boil. Stir 5 minutes over medium heat to soft ball stage. Remove from heat. Stir in marshmallow cream, peanut butter and vanilla. Beat until well blended. Pour into greased pan until firm.
Mix first 4 ingredients together and cook until it thickens. Stir in cream cheese until well blended. Cool. Add apples. Pour into dish. Cover with Cool Whip, top with pecans and chill.
Soak dry beans in water overnight. Put all ingredients in crock-pot in order listed. Stir once. Cover and cook on low for 10 to 12 hours (high 5 to 6 hours; only if canned beans are used). When using canned beans (2 one pound cans), drain liquid.
Prepare pudding mix by package directions using 2 cups milk. Add brown sugar, butter and vanilla. Cover surface of pudding with waxed paper; chill. Beat with a spoon until smooth. Pour into pie shell. top with whipped cream.
Soften cream cheese. Gradually stir in crushed pineapple, green pepper, onion and salt. Chill well. Form into a ball; roll in chopped nuts. Chill until serving time. Garnish with maraschino cherries, parsley and pineapple slices.
Preheat oven to 350°.	In 13 x 9-inch baking pan, melt margarine	in oven. Sprinkle crumbs over margarine. Mix together and press in pan.	Pour milk evenly over crumbs. Top evenly with chocolate chips, walnuts and coconut.	Press down firmly. Bake for	25 to 30 minutes or until lightly browned. Cool thoroughly before cutting.	Store loosely, covered, at room temperature. Makes 24 bars.
Cook potatoes with skins on. When cooled, dice potatoes with skins into an 9 x 13 baking dish. Add cubed Velveeta and Cheddar cheese. (I like a lot of cheese.) You may use only one kind of cheese if preferred. Crumble fried bacon into potato and cheese mixture. Add mayonnaise. Mix well. Cover dish and refrigerate overnight or 8 hours.
Beat eggs; drain juice from pineapple. Mix sugar, flour, eggs and juice; cook over slow heat until thick. Pour over bananas, pineapple and marshmallows. Add vanilla.
Pop the corn 1/3 cup at a time (make 3 poppings). Melt margarine. Add brown sugar and Karo syrup. Bring to a boil and let boil 5 minutes. Remove from heat and add soda. Stir mixture into popcorn well. Put into a large pan and bake at 250° for 1 hour. Stir every 15 minutes. Let cool and break apart. Nuts may be added.
Mix all ingredients, except noodles. Cook in saucepan until cheese melts. Cook the noodles and mix with other. Pour into a 9 x 13-inch greased pan; cover with crushed potato chips.
Combine all ingredients. Mix in enough mayo or Miracle Whip to cover ingredients and refrigerate overnight.
Wash vegetables. Slant cut carrots and celery. Chop cabbage. Heat oil in large frying pan over medium heat. Add onion chunks and beef. Saute until meat is done. Add all vegetables. Cook, stirring constantly, about 2 minutes. Add salt and soy sauce. Cover. Cook 1 minute. Makes 6 to 8 servings.
Toss salad and serve with your favorite dressing. Makes 6 to 8 large servings.
Roast bread; cube it and set aside. Wash all vegetables. Break parsley and mint leaves off stems. Slice carrots and cucumbers. Cut tomatoes into chunks. Tear lettuce into pieces and chop onions. Mix all together. Add lemon juice, olive oil, salt, sumaq (if available) and garlic. Add roasted bread 15 minutes before serving. Mix well. Serving Size: 8. Preparation Time: 0:50.
Cut brownies into 1/2-inch cubes. Layer in 3-quart serving bowl the brownies, strawberries, sliced bananas and Cool Whip. Repeat layers. Refrigerate until ready to serve. Makes 16 servings.
Peel potatoes and cut lengthwise into quarters. Cut each quarter into three strips. In shallow bowl, combine bread crumbs, Parmesan cheese, salt, garlic powder and pepper. Roll potato strips in melted butter, then in bread crumb mixture. Place in single layer in shallow baking dish. Pour any remaining butter over potatoes. Bake at 400° for 30 to 35 minutes or until potatoes are tender when pierced with a fork. Makes 6 servings.
Shake all ingredients in plastic bag until potatoes are coated evenly. Place on shallow roasting pan. Stir occasionally until golden brown in a 450° oven.
Cut shortening into flour until the mixture resembles cornmeal. Add 3 tablespoons cold water. Stir quickly with a fork until dough leaves the side of the bowl. Roll dough into a ball. Roll between waxed paper or roll on floured board. Roll until 1 inch larger than the pie plate all the way around. Bake at 425° until brown.
Drain fruit cocktail; blend together orange peel, cream cheese, yogurt, mayonnaise and spice. Fold fruit cocktail and orange sections into cream cheese mixture. Cut bananas lengthwise into quarters. Arrange banana slices on lettuce lined plates. Spoon fruit-cheese mixture in center. Garnish with maraschino cherries and refrigerate until serving time. This luscious colorful banana split salad is full of delicious surprises.
Brown sausage and drain well. Grease pizza pan. Cover the bottom of the pan with the crescent dough. Next, sprinkle the sausage over the dough. Mix 3/4 c. milk and 4 eggs together adding salt & pepper. After mixing, pour it over the sausage and dough. Sprinkle 2 cups cheese on top. Cook at 425 degrees for 15 minutes.
Mix and let stand overnight. Roll into marble sized balls. Place on greased cookie sheet. Bake at 350° for 8 to 10 minutes.
Preheat oven to 350°. Cream together egg, peanut butter and sugar. Stir in baking soda, vanilla and chips. Drop by rounded teaspoonfuls onto greased cookie sheet. Bake 8 minutes. Makes 3 dozen.
Bring sugar, butter or margarine, cocoa and milk to a boil and boil for 1 minute. Add vanilla. Stir in peanut butter and oatmeal. Mix thoroughly. Drop by spoonfuls on wax paper to cool.
Peel and slice apples. Place apples in pan. Sprinkle with cinnamon. Add sugar and lemon juice. Mix flour, butter and brown sugar. Crumble this mixture over apples. Bake at 350° until lightly browned. Serve with whipped cream.
Cook macaroni and add to mixture. Top with grated cheese. This amount makes 4 to 6 servings. Can be frozen and reheated.
Cream the oil and sugar together. Add egg and beat until blended. Beat in vanilla and applesauce. Stir in the dry ingredients. Add oats and raisins to mixture. Drop by teaspoons on greased baking sheets. Bake at 375° for 10 minutes.
Cook macaroni in salted water; drain. In large bowl combine macaroni, tomatoes, beans, pepper, onion, tomato juice, bacon and drippings. Salt and pepper to taste. Pour into casserole dish and cover with Ritz cracker crumbs. Dot with butter. Bake at 375° for 35 to 40 minutes or until crumbs are slightly brown.
Cut fine onion, pepper and celery; steam together. Fry hamburger until nearly done, then add vegetables, seasonings and soup. Simmer for 1 hour.
In pot on stove, bring to soft boiled stage. Add pecans; stir until sugared. Pour onto waxed paper.
Preheat oven to 375°. Brown ground meat; drain. Add taco seasoning. Mix together meat, tomatoes and beans; set aside. Lightly grease glass baking dish. Layer tortillas, meat mixture and cheeses. Makes two layers. Bake until cheese is bubbly.
Melt butter in saucepan; add brown sugar. Bring to boil over low heat. Boil 2 minutes, stirring constantly. Add milk; continue stirring until mixture comes to boil. Remove from heat; add vanilla extract; cool. Add confectioners sugar, beating well after each addition, until of spreading consistency. Fills and frost top and sides of two 8-inch or 9-inch layers.
Mix the first 6 ingredients; cook in double boiler until thick. Pour into crust that has been baked. Beat egg whites and put on top, then brown.
Mix corn, corn meal, oil, egg and garlic salt together. Stir together cheese and chilies in separate bowl. Layer corn mixture, cheese mix, corn mixture and top with remaining cheese. Bake at 350° for 1 hour.
Pour milk over oats; let stand 5 minutes. Sift together flour, sugar, Bake-Rite and salt. Add dry ingredients, eggs and oil to oats mixture, stirring until combined. Pour 1/4 cup batter for each pancake onto hot, lightly greased griddle. Bake.
Mix first 4 ingredients together and press into a square pan. Spread melted chocolate chips on top and let harden. Cut and enjoy.
Mix finely grated cabbage, chopped green peppers, tomatoes and sweet relish in a large bowl. Heat vinegar, sugar, salt and pepper until sugar melts. Pour over cabbage mixture. Stir. Seal and refrigerate. Better the 2nd day.
Cream butter and sugar; add pumpkin, eggs and water and mix together. Sift together flour, salt, baking powder, baking soda, cloves and cinnamon. Add dry ingredients to creamed mixture. Fold in nuts and raisins. Grease and flour two loaf pans or use three 1 pound coffee tins, filled over 1/2 from top. Bake at 350° for 1 hour or until center is done. Depending on your oven it may take longer.
Pour over this 1/2 pint medium whipping cream and let stand overnight in refrigerator. Before using, whip cream and spread over angel cake. Place back in refrigerator and let stand until ready to serve.
Mix strawberries and sugar thoroughly. Set aside 10 minutes. Stir Sure-Jell with water in saucepan. Bring to a boil, stirring constantly. Boil 1 minute. Remove from heat.
Arrange in a 9 x 13-inch pan in given order. Alternate eggs and tomatoes in rows on top of salad. Cover pan tightly and refrigerate 24 hours.
Break cauliflower and broccoli into small pieces and combine with crumbled bacon, cheese and chopped onion.
Melt together over hot water, chocolate squares and shortening. Beat in sugar and eggs. Sift together flour, baking powder and salt. Mix in the nuts. Spread in well-greased and floured 8-inch square pan. Bake at 350° until top has dull crust, 30 to 35 minutes. A slight imprint will be left when top is touched lightly with finger. Cool slightly, then cut into squares. Frost, if desired, before cutting. Yields 16 two-inch squares.
Mix together all ingredients except flour and pour in well of flour. Beat until very stiff. Roll out and cut with biscuit cutter. Bake on greased cookie sheet at 350° for about 15 minutes.
Spread Rice Krispies and salted peanuts in 9 x 13-inch baking pan. Set aside. Mix sugar and corn syrup in saucepan. Stir constantly over medium heat until boiling. Add peanut butter and vanilla to sugar and syrup. Pour over Rice Krispies and peanuts and mix well. When cooled, cut into squares.
Cream butter and sugar. Add egg yolks, each one separately. Add vanilla and flour. Make into dough ball. Wrap in wax paper. Refrigerate at least 2 hours or overnight. Form little marble shaped balls. Press thumb in center. Put jelly in center part (strawberry, black raspberry, apricot or desired flavor). Bake 12 to 15 minutes in 400° oven.
Mash cooked potatoes. Add other ingredients and mash again. Store in a casserole covered with plastic wrap. Refrigerate or freeze. When ready to use, bake at 350° for 30 minutes.
Mix ingredients, refrigerate for 1 to 2 hours. Roll into balls. Coat with cocoa or confectioners sugar. Sprinkle with shaved chocolate. Enjoy.
In large saucepan over medium heat, simmer 1 cup broth and chicken pieces until they are no longer pink. Add the remaining broth, water and vegetables, except the peas, dill weed and black pepper. Bring to a boil; reduce heat and simmer 30 minutes. Add the noodles or pasta and cook until the noodles or pasta are barely tender. Stir in the peas or green beans; cook 5 minutes until the peas or beans are tender. Serves 6.