HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve strawberry gelatin in hot water. Cool slightly. Stir in strawberries. Chill until syrupy. Chill evaporated milk in bowl in freezer until soft ice crystals form. Whip until stiff. Add lemon juice and sugar. Beat very stiff. Fold in marshmallows and nuts. Add this to the gelatin mixture. Spoon into 7-cup mold. Chill until set.
Cut hot baked potatoes in half. Scoop out insides; reserve shells. In large bowl with electric mixer, beat potatoes and margarine until creamy. Gradually beat in milk; stir in onion, salt and pepper. Spoon mixture into reserved shells. Sprinkle with cheese. Arrange in baking dish. Bake at 375° for 20 to 30 minutes or until heated through. Sprinkle with paprika and serve.
Combine raisins and water in saucepan. Bring to boil; remove from heat. Stir in oil. Cool to lukewarm. Stir in sugar and egg. Sift together dry ingredients. Beat into raisin mixture. Stir in nuts.
Mix all ingredients and stir only until mixed.	Drop by teaspoon into oil.	Fry 2 to 2 1/2 minutes or until golden brown. Serve warm. Yield: 4 to 6 servings.
Mix salad dressing, sour cream and salad dressing mix until well blended. Add spinach, chestnuts and red pepper. Mix well and refrigerate.
Crush bananas and whip until very light. Cream sugar and shortening, add eggs and beat well. Sift together flour, soda and salt. Add nuts. Add alternately with whipped bananas to egg mixture.
My Ma-Ma Fondren said the secret to good venison was to make sure all the "grissle" or the white part on the deer meat was cut off! (This is what gives it that "gamey" taste.) Soak the backstrap in the water and baking soda for 1 to 2 hours. Rinse with clean water.
Cream shortening and cheese well. Add sugar gradually and continue creaming. Beat in egg yolk, vanilla and orange rind. Mix flour, salt and cinnamon together and then add to creamed mixture. Load dough into cookie press and create cookies of your choice. Press on cookie sheet and bake at 350° for 12 to 15 minutes.
Combine crab, onion, cheese, mayonnaise, lemon juice and curry powder. Separate each roll into 3 layers. Place on ungreased cookie sheet and spoon on crab mixture. Top each with 2 or 3 slices of water chestnuts. Bake at 400° for 10 to 12 minutes. Makes 30.
Cook and stir onion and garlic in butter in 2-quart saucepan until onion is tender; stir in flour. Add clams, 1/2 tsp. salt, basil and pepper. Heat to boiling; reduce heat. Cover and simmer 5 minutes.
Bake your favorite chocolate cake and frost with this frosting. Grind raisins; add water and sugar and beat. Cook until thickened. Add margarine. Ice your cake.
Melt butter or margarine in saucepan over low heat. Blend in flour, salt and pepper. Cook over low heat, stirring, until mixture is smooth and bubbly. Remove from heat; stir in milk. Heat to boiling, stirring constantly, until mixture forms a creamy sauce, then add cheese and continue to stir constantly until it melts.
Make slits all around the roast. Insert garlic into slits. Rub roast with salt and pepper. Place in roasting pan. Bake at 325° for 30 to 40 minutes per pound. Remove from pan and let stand. Place pan on stovetop over high heat; skim off fat. Add broth. Cook until gravy is reduced by half and coat the back of spoon. Slice meat. Serve with gravy and horseradish if desired.
Prepare pancake mix according to package directions. Add luncheon meat. For each pancake, drop about 2 tablespoons batter on hot, greased griddle. Bake. Serve with warm applesauce, dashed with ground cinnamon. Makes about 10 to 12 small pancakes.
Follow directions on package of gelatin. Add crushed pineapple and chill until partially set. Fold in cranberry sauce, marshmallows, walnuts and Cool Whip. Chill until firm.
Sift flour and 1/3 cup of sugar. Cut in shortening until it resembles cornmeal. Scald milk and add tap water.	Dissolve yeast and 1 teaspoon sugar in 1/4 cup lukewarm water. Add to flour mixture. Add water and milk (when cool). Mix well. Place dough on floured surface and knead. Place back in bowl and let rise until double in size. Knead again and refrigerate until ready to use. Roll out, shape and let rise 2 to 3 hours. Bake at 350° until golden brown.
Melt butter. Mix butter and peanut butter. Add powdered sugar and stir until combined. Add Rice Krispies. Form into small balls. Dip balls in melted chocolate. Put on waxed paper in refrigerator to set. Refrigerate.
Melt cheese in double boiler. Add sausage and Bisquick. Knead by hand. Shape into small balls and bake on cookie sheet at 375° for 10 to 15 minutes. Makes 4 to 5 dozen.
Blend dry ingredients together. Stir in eggs, milk, blueberries and butter. Mix batter until lumps are gone. Put on griddle 1/4 cup of batter. Cook until browned on each side. Makes 20 pancakes.
Mix brown sugar, nuts and cinnamon and set aside. Cream butter and sugar. Add eggs, alternating with sour cream and flour. Pour half of mixture into 9 x 13 x 2-inch pan and sprinkle half sugar and cinnamon mixture. Add remaining batter and top with rest of sugar, nuts and cinnamon. Bake at 350° for 50 minutes or until it begins to come away from sides of pan.
Beat eggs, sugar, vanilla and oil until fluffy. Add zucchini, flour, soda and baking powder until well mixed. Put in greased and floured 9 x 13-inch pan. Bake at 325° for 50 to 55 minutes, until toothpick inserted comes out clean. Makes 12 servings.
Preheat oven to 325°. Rub a 9-inch pie plate with butter. Beat eggs until foamy. Add flour and sugars; beat well. Blend in melted butter. Stir in chocolate chips and walnuts. Bake 30 minutes or until set and light golden brown. Delicious with ice cream.
In an electric skillet set on 350°, melt butter. Lightly brown chicken. Add all other ingredients over the chicken. Reduce heat to simmer and cook 1 hour. Serve over rice or noodles.
Arrange eggs in glass jar; simmer ingredients for 15 minutes. Chill for 24 hours.
Combine sour cream and mustard. Dip fillets into the mixture and allow to stand 20 minutes. Dredge fish in salt and peppered cornmeal and deep fry in oil until browned.
Put 1 scoop vanilla ice cream into each crust. Tuck cookie ears and tail into ice cream. Press eyes, nose and whiskers in place. Makes 6 mice creams.
Mix egg and sugar. Add the fruit cocktail. Stir in the rest of the ingredients, except for the brown sugar and the walnuts. The topping is the brown sugar and walnuts. Put these on top of the cake and bake at 350° for 30 minutes.
Sift flour, add salt and butter in large bowl. Cut butter in and blend into dry ingredients until you get crumbs. Add cheese and continue blending until it hangs together and no longer crumbles. Work 1/4 at a time and roll out in a rectangle 1/3-inch thick and cut into strips (or you can use a pastry press). Put on baking sheet and bake at 375° for 10 to 12 minutes, only until lightly browned. Cool and store in airtight tins placing wax paper between layers. Yields about 125 strips.
Mix all ingredients together. Store in plastic milk containers and chill until serving time. Makes 30 (4-ounce) cups.
Combine all ingredients. Pour into greased 8-inch square baking dish. Sprinkle with additional Parmesan cheese. Bake, uncovered, for approximately 45 minutes or until heated through. Yield: 9 (1/2 cup) servings.
Grease and flour 9x13 pan. Sprinkle pecans and coconut in bottom of pan. Mix cake and pour on top of nuts and coconut. MIx cream cheese and sugar and oleo. Drop mixture by large spoonfulls on top of cake batter. Bake at 300° one hour and 10 minutes.
Fry bacon. Remove and crumble bacon. Pour off some of the fat if you wish, for a healthier dish. Saute onions in bacon grease. Add squash and cook until tender (it does not take long). Add remaining ingredients and mix well. Bake in a greased 13 x 9 inch Pyrex dish. Sprinkle topping on this and bake at 350° for 35 minutes, uncovered.
Cook meat 2 hours; let cool. Cut meat fine and return to water. Add all other ingredients. Cook at low heat until mixture is thick enough to spread on buns (3 hours or more).
Combine dry ingredients in large mixing bowl. Add flour and beat well. Add eggs, beating well after each. Add milk and vanilla; mix well.	Stir in preserves and nuts. Pour into 10-inch greased and floured tube pan. Bake at 350° for 1 hour and 15 minutes. Let cool 10 minutes, remove from pan.
Brush and clean mushrooms (leave skins on). Take stems off. Place in saucepan with 2 cups boiling water and salt. Cook 15 minutes. Take out of water. Cool slightly.
Pour into unbaked crust. Sprinkle with more cinnamon and nutmeg. Bake at 400° for 30 to 35 minutes. When knife comes clean, it is finished.
In oblong baking dish, bake cake mix according to directions using whole eggs and substituting milk instead of water. When cake is cool, mix 1 can condensed milk with 1/4 cup sugar. Make holes in cake and pour over cake. Add layer of drained pineapple, then spread on Cool Whip and top with coconut. Refrigerate.
Whip together the Jell-O, cream cheese and leftover pineapple juice. Chill until syrupy. Stir ingredients until smooth and add the coconut and crushed pineapple. Mix all ingredients together well. Serve chilled.
Mix Jell-O according to directions. Add other ingredients and pour into mold or an 8 x 8-inch Pyrex dish. Refrigerate overnight. Serve on lettuce.
Mix vinegar, sugar, oil and seasonings; bring to a boil and simmer 2 to 3 minutes. Cool. Pour over vegetables. Will keep two weeks in refrigerator.
Sift dry ingredients into ungreased 8 x 8-inch pan. Add liquid ingredients, each in separate corners, pouring water over all. Stir until smooth. Bake in a 350° oven for 35 minutes.
Dissolve jello in boiling water in 9 x 13-inch pan. Add 7-Up. Chill until consistency of heavy syrup. Mix pineapple, bananas and marshmallows into jello and chill until firm. Mix sugar and flour into saucepan. Mix in pineapple juice and egg. Cook until mixture is thickened. Cool. Stir in cream cheese. Chill. Fold Cool Whip into mixture. Spread over jello. Sprinkle on pecans.
Cream the shortening, margarine and sugars well. Add beaten eggs and vanilla. Mix dry ingredients together and add to creamed mixture. Mix well. Chill dough about 30 minutes and then roll well rounded teaspoonfuls of dough into balls. Dip each ball top into granulated sugar and flatten slightly on lightly greased cookie sheet. Bake 7 to 9 minutes in 375° oven until set. Do not overbake. Remove from cookie sheet and cool well before storing.
In large bowl, mix first 7 things. Pour this into long casserole dish. In another bowl, mix corn flakes and butter. Pour on top. Bake at 350° for 45 minutes to 1 hour.
Preheat oven to 350°. Place the artichoke hearts in the bottom of a baking dish. Place chicken breasts on top of artichokes. Season lightly with garlic and pepper. Lay bacon slices on top of chicken and spoon Vermouth over all. Bake for 40 minutes, draining excess liquid. Combine the tomatoes and cheese and spoon over the chicken. Add more garlic, pepper and Vermouth if desired. Bake for 20 minutes. Makes 4 servings. Serve over rice with a green salad.
Preheat oven to 350°. Combine 2 tablespoons brown sugar, corn syrup, pecans and 1 tablespoon margarine. Spoon 2 teaspoons of mixture into 9 (2 1/2-inch) muffin pan cups. Unroll crescent rolls; pinch seams together to form a rectangle. Mix 1 tablespoon brown sugar with cinnamon. Spread dough with 1 tablespoon margarine, then sprinkle with cinnamon mixture. Roll up from short end. Cut into 9 slices; place in muffin cups. Bake for 25 minutes. Turn out on cookie sheet or tray.
Beat well. Place in a greased and floured 9 x 13-inch pan. Bake at 350° for 30 minutes. Serves 12.
Mix sugar, shortening, salt and eggs with rotary beater until smooth. Stir in milk. Crumble in yeast cakes and stir until dissolved. Beat in with spoon 4 cups of flour. Scrape dough from sides of bowl, cover with damp cloth and let rise until double. Shape into rolls, let double and bake at 425° for 15 minutes.
Mix nuts and bananas. Add sugar, egg, milk and biscuit mix to nuts and bananas. Beat hard for 1 to 2 minutes. It is very important that you beat this batter well.
Beat eggs in a large mixing bowl. Add Ricotta, Mozzarella, parsley and pepper, then mix by hand until well blended.
Cook potatoes, celery and onion in bouillon and water until vegetables are tender. Do not drain. Partially mash potatoes. Add milk, butter, parsley, cheeses and salt and pepper to taste. Remove from heat when it bubbles around the edges. Do not boil.
Mix soup with 1 can water. Stir in next 3 ingredients; put in buttered 2-quart casserole. Sprinkle with paprika and parsley. Cover; bake at 350° for 1 hour. Makes 4 to 6 servings.
Spread mustard on both sides of chops. Dredge in seasoned flour and brown in fat. Place chops in a casserole dish and cover with soup. Cover and bake at 350° for 50 minutes.
Slice pepper and onion in small pieces; toss with the carrots. Combine soup, sugar, salad oil, vinegar, Worcestershire sauce, mustard and seasoned salt in saucepan. Bring to boil, stirring constantly. Pour over veggies; seal tightly. This should be made at least 24 hours before serving.
Combine vinegar, juices and tomato paste in a medium pan. Bring to a boil and simmer gently for 10 to 20 minutes. Thicken with cornstarch and keep warm.
Cream sugar and shortening. Add eggs; blend. Combine baking powder, soda, flour and salt with grated rind; add to creamed mixture with milk. Drop by teaspoonfuls and flatten with glass dipped in sugar. (Grease bottom of glass.) Bake at 400° about 10 minutes.
*Change 1/2 pint whipping cream and 1/2 cup milk to 1 cup half and half.
Mix all ingredients in 2-gallon container. Add water that is required on the packages for Kool-Aid and for orange juice and lemonade.
Butter a 13 x 9-inch pan. Microwave the margarine in a large microwave bowl on High for 45 seconds or until melted. Add marshmallows, toss until coated. Microwave for 1 minute and 30 seconds on High or until smooth when stirred, stirring after 45 seconds. Stir in peanut butter. Immediately stir in cereal; mix lightly until coated. Press mixture into pan using greased spatula or waxed paper.
Dice up avocado, cucumber, tomato and onion. Toss together. Add in juice of one lemon and olive oil. Salt to taste. Toss together. Chill until served.
Cook pizza dough according to directions on can. Let cool. Mix cream cheese, mayonnaise and spices to taste together. Spread on cooled crust. Layer veggies and top with cheese. Cut into squares. Serve cold. Great appetizer!
Brown beef. Layer corn chips, beef, green chilies, soup; repeat until all is used. Pour enchilada sauce over and bake on low heat slowly until bubbly. Top with Cheddar cheese, or corn chips. You may find this slightly dry. In that case, you may add a can of Ro-Tel tomatoes, also Monterey Jack or other cheese may be added.
Mix together, substituting pineapple with syrup for water. Bake according to mix directions.
Beat the egg whites and vinegar together with electric egg beater in large bowl. Beating around sides of bowl is important also. Whites must be stiff and stand in a peak. Add 1 tablespoon of sugar and beat at least 15 seconds. Then gradually add more sugar, beating well after each addition. Add 1 teaspoon vanilla and beat in. You may add a drop of red food coloring for pink kisses or 1 tablespoon of fine coconut. Spray 2 cookie sheets with Pam. Form into peaked kisses pushed from a narrow teaspoon about an inch apart. Put kisses in preheated oven at 200° on middle and top shelves and bake for 20 minutes. Then change temperature to warm and turn on oven light if you have one. Go to bed and leave kisses in oven all night. In the morning, cut off the oven and light. Kisses should be crisp, not sticky inside, but if they should be, leave them in oven a little longer to dry.
Bake pie crust for 10 minutes, then reduce oven to 350°. In skillet, cook beef until brown. Drain and add seasoning packet. (I add a little water.) In separate container, mix beans and 1/3 cup of taco sauce. Put 1/2 of mixture in bottom of crust. Add 1/2 of the meat, 1 cup of cheese and chips. Repeat layers excluding chips. Bake at 350° for 20 to 25 minutes. Add extras such as sour cream, lettuce, tomato and taco sauce. Cut in pie slices and serve.
Mix sugar and cinnamon in a bag. Add cut pieces of biscuits and shake to coat. Melt butter in a pan with brown sugar. Mix well. Using a tube pan (ungreased), put some of the biscuits into the pan. Sprinkle with pecans and pour some of the melted butter and brown sugar over the top. Repeat until all ingredients are gone. Bake at 350° for 45 minutes. Check after 30 minutes. Remove bread from pan. Cover with plastic wrap. Keeps warm for a while.
Spread 6 slices of bread with Thousand Island dressing. Top with cheese, sauerkraut and corned beef. Cover with remaining bread. Brush melted butter on both sides of bread. Grill on both sides until hot and cheese is melted.
Mix cake mix, 1 egg and oil until crumbly. Reserve 1 cup. Pat remaining mixture lightly into a greased 13 x 9 x 2-inch pan. Bake 15 minutes at 350°. Beat cheese, sugar, lemon juice and egg until light and smooth. Spread over baked layer. Sprinkle with reserved crumb mixture and bake 15 minutes longer. Cool. Cut into bars.
Mix egg, sugar, vanilla and Eagle Brand. Add Oreos. Pour into 1 gallon freezer and pour milk to fill line. Makes 4 quarts or 1 gallon.
Put apples, sugar, flour, salt and cinnamon in an 8-inch cake pan. Sprinkle oatmeal, flour, brown sugar, melted butter, soda and baking powder over top of apples. Bake at 350° for 45 minutes. Serves 6.
Beat together	the cream cheese, soups, sour cream, pepper and onion and all seasonings. Fold into hash brown potatoes. Spoon into a buttered 9 x 13-inch baking dish and sprinkle with sesame seed and paprika. Can be frozen at this stage, but thaw before baking. Bake, uncovered, in a 350° oven for 1 hour or until bubbly, but not dry.
Place all ingredients in heavy boiler and bring to a boil. Turn heat to simmer and let simmer for about 45 minutes or until thick like catsup. Pour into small bottles and cap. This is good on meats, but my favorite is fish.
Mix together all liquid ingredients. Add chiles, onion, cheese, corn meal, corn, baking powder and salt. Mix and pour into greased 9-inch square pan. Bake at 350° for 1 hour.
Mix pudding with milk. Add Cool Whip. Start with crackers and make 3 layers of crackers and pudding. Pour chocolate sauce on top and refrigerate. Best if refrigerated 4 or 5 hours.
Mix first 5 ingredients in order listed, then muffin mix. Bake at 350° for 35 minutes; use 9 x 13-inch baking dish. Remove from oven and top with about 1 cup cheese. Return to oven until cheese is melted.
Mix all ingredients together and bake at 350° until golden brown. It makes 2 large skillets and one small.
Trim excess fat from meat. Cut into 1 1/2-inch cubes. Place in 2 1/2-quart casserole and toss gently with Kitchen Bouquet, coating meat on all sides. Mix in cream of rice soup. Cut carrots in quarters lengthwise and in half crosswise. Add in carrots and remaining ingredients. Mix gently.
Chop beef finely. Mix all ingredients together and spread on Wheat Thins or other favorite crackers.
Combine shortening, syrup, egg white, 1 pound confectioners sugar, flavoring and food coloring in mixer bowl; beat well. Beat in as much remaining confectioners sugar as needed to make a stiff consistency. Shape into balls; roll into sugar. Press into candy molds. Let dry for a day. May be frozen. Mint mixture can be divided for different flavoring and color.
Cut chicken into small pieces, place in bottom of casserole dish. Chop eggs and sprinkle on top of chicken, add salt and pepper. Mix soups and sour cream together and spread over chicken mixture. Top with cracker crumbs and drizzle with melted butter. Bake at 375° for 30 minutes or until bubbly.
Preheat oven to 400°. Grease 12 muffin cups. Combine flour, cornmeal, sugar, baking powder and salt. In another bowl, mix milk, oil, eggs and Tabasco. Make a well in the center of dry ingredients. Add milk mixture. Stir in corn. Spoon into muffin cups. Bake for 15 to 18 minutes. Cool 5 minutes. Serve warm.
In a large skillet, heat oil until moderately hot. Add chicken and cook until browned, about 10 minutes. Add garlic and pepper; cook 2 to 3 minutes, stirring occasionally. Drain off excess fat. In a small bowl, mix together the vinegar, soy sauce, honey and ginger. Add to chicken. Simmer, covered, 15 to 20 minutes or until chicken is fully cooked. Serve with rice.
Mix the first 6 ingredients. Put 6 tortillas in bottom of casserole. Cover with half of the chicken mixture and the cheese. Alternate again with 6 tortillas, chicken mixture and cheese. Bake 20 to 30 minutes at 325°.
In a mixing bowl combine sugar, flour salt and butter. Add eggs, milk and stir in corn. Put in a greased casserole and bake uncovered at 350° for 35 or 40 minutes.
Brown ground beef in skillet; drain off fat and put beef in crock-pot. Brown bacon and onions; drain off fat. Add bacon, onions and remaining ingredients to crock-pot. Stir together well. Cover and cook on low 4 to 6 hours. If using the 2-quart crock-pot, reduce this recipe by half.
Toss all ingredients together and marinate overnight in refrigerator. Place lid or cover on bowl. Yield: about 7 cups.
Chill all ingredients; mix in punch bowl. (Add 7-Up last, just before you serve it.) Float block of ice or flavored juice on top. Add orange and lemon slices.
Mix together and bake at 325° for 2 1/2 hours. Serves 8 people.
Add coffee to water and boil for 2 hours. Drop in horseshoe; if horseshoe sinks, add coffee and boil longer.
Heat oven to 350°. Grease and flour two 9-inch round pans. In large bowl, combine butter, sugar, eggs and vanilla. Beat on high speed 3 minutes. Combine dry ingredients and add alternately with water to butter mixture. Blend just until blended. Pour into pans. Bake 30 to 35 minutes.
Cut zucchini squash in half lengthwise. Cook the pork sausage, but not overcooked. Hollow zucchini with a melon baller; dice. Mix all ingredients including squash. Stuff the zucchini shells; mound it. Bake at 350° for 45 minutes.
Dissolve jello in hot water. Add cold water, cranberry sauce, pineapple and nuts. Congeal until firm.
Preheat oven to 350°. Reserve 2 tablespoons margarine. In large mixer bowl, beat remaining margarine and sugar until fluffy. Add flour and cocoa; mix well. With floured hands, press into greased 13 x 9-inch baking pan. Bake 15 minutes. Meanwhile, in medium saucepan, combine reserved margarine and sweetened condensed milk; cook and stir until mixture thickens slightly, about 15 minutes. Remove from heat; stir in vanilla. Pour over crust. Bake 10 to 15 minutes longer or until golden brown. Remove from oven; immediately top with chips. Let stand 1 minute; spread while warm. Top with nuts. Cool. Cut into bars. Store covered.
Mix and pour into casserole dish. Cook at 350° until lightly browned on top or until cheese melts.
Cut cabbage and carrots into small pieces about the size of rice kernels. The food processor is great for this. In a salad bowl, combine the sugar, salt, pepper, milk, mayonnaise, vinegar and lemon juice. Beat until smooth. Add cabbage and carrots. Mix well. Cover and refrigerate.
After boiling, let potatoes cool and cut into thin slices and set aside. In one bowl, combine the mayonnaise, sour cream, celery seed and salt. In another bowl, combine the parsley and onion. In a large salad bowl, arrange layers in the following order: potatoes, wet mixture and dry mixture. Continue layering until all potato slices are used. Do not stir! Cover and refrigerate at least 8 hours. Yields 8 servings.
Preheat oven to 350°. Mix ingredients, drop by rounded teaspoonfuls onto cookie sheet. Cook 7 to 15 minutes, depending on size.
Heat oven to 400°. Mix sugar, margarine, shortening and eggs. Add flour, cream of tartar, baking soda and salt. Mix and shape dough into balls.
Cut vegetables, apples and meat into bite-sized pieces. Place steamer in a large pot and add water to just steamer. Add 1 teaspoon parsley and oregano to water. Mix remaining spices. Layer meat, vegetables and apples in steamer. Sprinkle with spice mixture. Cover pot and bring water to boil. Heat and simmer 20 to 30 minutes. Serves 4 to 6 people.