HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash, drain and slice strawberries. Combine jello, pudding mix and water in a saucepan. Cook and stir over high heat to a full boil and remove from heat. Add strawberries and let stand 5 minutes. Pour into a cooled pie shell and refrigerate 4 hours. Serve with whipped cream.
Combine coffee, cocoa and cinnamon or vanilla in blender and blend on high until smooth. Add hot milk and blend until foamy. Pour into preheated mugs and top with marshmallows. Serves 4 to 5.
Put cookies in blender to crumble. Mix cream cheese and powdered sugar well. Add dry pudding and milk; mix well. Stir in Cool Whip well. Alternate pudding and crumbs, ending with crumbs. You can use any container which is not see through. Skim milk and sugar free pudding can be used. One half batch fills 12 (7 ounce) styrofoam cups.
Saute onion and celery in the margarine. Combine remaining ingredients and bake in a casserole dish for 1 hour at 325°.
Mix together bread crumbs, Romano cheese, garlic, parsley, salt and pepper by rubbing in hands. Cut tops and bottom from artichoke and turn upside down. Mash lightly to open leaves. Fill each leaf from outside in by using the top of each leaf. Pour oil over stuffed piece. Steam in covered pot in a little water 45 minutes or longer. Done when leaf pulls off easily.
Mix all dry ingredients except sugar. Beat eggs. Add oil and vanilla. Stir in squash; mix with dry ingredients. Gradually stir in sugar. Pour into a bread pan. Bake 40 minutes at 350°.
Defrost; drain spinach. Beat eggs; add cottage cheese, flour, salt and grated cheese. Stir together. Bake at 350° for 30 minutes. Serves 8 to 10.
Mix all the ingredients (except noodles) in a saucepan over medium heat until cheese is melted and all ingredients are well mixed. In a second pot, cook noodles as directed on package. When done, drain noodles and combine with other ingredients. Mix well. May serve as is or bake in oven at 350° for 45 minutes. Top with bread crumbs, if desired.
This recipe is done in layers. The first layer is the crust. Mix flour, margarine and some chopped walnuts as you would for regular pie crust until the size of small peas. Pat this mixture into 13 x 9-inch dish and bake at 300° for 30 minutes; let crust cool.
Combine ingredients together. Bake at 400° for 20 minutes, then bake at 350° for 2 minutes.
Mix Marshmallow Creme and strawberry cream cheese together and it's ready to serve. Serve with bananas, grapes, cantaloupe and strawberries.
Melt butter in 9 x 13-inch pan. Mix graham cracker crumbs with butter. Add each item to butter and crackers in order given. Drizzle on milk, but do not stir. Bake at 350° for 25 minutes.
Combine celery, chicken or turkey, mayonnaise, almonds (if using), cheese, lemon juice, salt and pepper in a large bowl; mix well. Turn into buttered 1 1/2-quart casserole. Sprinkle with crushed chips. Bake at 450° for 20 minutes. Serves 6.
Preheat oven to 350°. Spray large pan or several pie pans. Combine all ingredients. Blend until smooth. Pour in pan or pie pans. Bake 45 to 50 minutes or until knife inserted in center comes out clean.
Mix pudding, milk, sour cream, Cool Whip and vanilla until smooth. Layer this with a box of vanilla wafers and 8 bananas. Yields 10 servings.
Place cucumbers in stone or	glass jar. Cover with boiling water. Let stand	24 hours. Drain off water. Cut cucumbers in desired pieces. Add alum and cover with boiling water. Let stand 24 hours. Rinse in clear water; drain off. Boil vinegar, sugar (6 cups) and spices tied up in cheesecloth and pour over	cucumbers. Boil 3 mornings, adding 1 cup of sugar each morning, then boil 3 mornings without adding any sugar. Last, can in sterilized jars and lids. Seal.
Cream butter, Crisco and sugar. Sift dry ingredients together. Add dry ingredients and milk alternately, about 1/3 at a time. Add vanilla. Add eggs, one at a time, beating constantly. Pour into a greased and floured Bundt pan. Bake 1 hour and 25 minutes at 300°. Empty cake onto plate promptly.
Combine ingredients in a buttered baking dish. Bake at 350° for approximately 30 minutes or until bubbly.
Heat oven to 350°. Generously grease 12-cup Bundt pan with shortening; lightly flour. Mix cake mix, chocolate milk, butter, eggs, sour cream and pudding mix (dry) in large bowl with spoon until blended (batter will be very thick). Stir in chocolate chips. Spoon into pan.
To plump raisins, cover with very hot water. Soak 2 to 5 minutes. Drain well before using.
Cream together margarine and sugar. Mix in eggs and vanilla. Mix together well. Add flour a little at a time until you have worked all the flour in. Chill for 1 hour. Then flour surface and roll out. Remember to keep both sides of dough floured. Cut out and bake. Bake on ungreased cookie sheet at 350° until lightly browned. Best if you frost cookies while they are hot. Use a thin glaze.
Beat the eggs on high speed of mixer for 5 minutes. Gradually beat in the sugar. Stir in pumpkin and lemon juice. Stir in together the remaining ingredients, except pecans. Spread in a greased and floured 15 x 10 x 1-inch pan. Top with the chopped pecans. Bake at 375° for 15 minutes. Turn out on a towel sprinkled with powdered sugar. Start rolling at narrow end. Roll towel and cake together. Cool; unroll. Spread with filling and reroll cake.
With a large spoon, scoop pulp from skin of avocados into a bowl. Mash avocados with potato masher, leaving slightly chunky; set aside. Combine remaining ingredients and mix well. Fold into avocados gently, not to mush. Chill until ready to serve. Serve as dip with tortilla chips. Yields 4 cups.
Coat scallops with melted butter and fresh lemon juice. Place on foil wrapped broiler pan. Sprinkle with fine bread crumbs, a dash of garlic powder and a little salt and pepper. Then a sprinkling of dry vermouth and under the broiler for 5 to 6 minutes. A small amount works well in toaster oven.
Boil chicken and debone. Save broth to cook noodles in. Saute chopped onion and pepper in 1/2 butter. Put cheese, tomatoes, salt and pepper into cooked and drained noodles while hot; mix well to melt. Add chicken, put in casserole and put rest of butter in slices on top. Bake at 350° until butter melts.
Mix together white sugar, cocoa, milk and butter. Bring to a boil; boil 2 minutes and remove from heat. Add vanilla, peanut butter and oatmeal; mix well. Drop on wax paper with teaspoons. Let cool.
Melt butter in a frypan over medium-high heat. Add shallots, pepper and salt.
Beat eggs until foamy. Add sugar, syrup, butter, salt and vanilla. Continue to beat until thoroughly blended. Stir in peanuts. Pour into unbaked pastry shell. Bake in a 375° oven for 50 to 55 minutes. Serve warm or cold. May be garnished with whipped cream or ice cream. Makes 6 servings.
Using medium size pickle, frost with cream cheese. Roll in chopped dried beef and chill until firm. Cut crosswise and serve with toothpick.
Chop peels of orange and lemon. Mix with cinnamon pieces, cloves and bay leaves. Simmer mixture in 2 1/2 cups water. It will create a spicy scent throughout the house. May be used several times.
Mix butter, oil and eggs with mixer. By hand add dry ingredients, gradually. Make small balls by hand and place on ungreased cookie sheet. Press out with glass or cup that has been dipped in water. Sprinkle with sugar and bake at 350° for approximately 10 minutes or until light brown.
Beat eggs, sugar, flour and oleo together. Then add the diced peaches and pour into unbaked pie shell. Bake at 350° for 45 minutes.
Heat oven to 350° (moderate). Melt chocolate and butter. Mix in sugar, eggs, Bisquick and nuts. Spread in 8-inch or 9-inch greased square pan. Bake 30 to 35 minutes.
Melt chocolate with butter over low heat. Remove from heat, gradually add in milk, cornstarch, sugar, coconut and salt. Beat in eggs and vanilla. Stir all ingredients together. Pour into unbaked pie shell. Bake at 375° for 45 minutes.
Bake cake, remove from pan and leave out, uncovered, overnight (to dry it a little). Divide ingredients in 2 parts. In a 5-quart container or baking dish, layer broken pieces of cake, Kahlua, pudding, Heath bar crunch and Cool Whip and repeat. Garnish top with some leftover Heath bar crunch.
Grind raw onion, bacon and cheese together. Refrigerate covered for two hours or until ready to serve. Spread on party rye. Broil 2 minutes or until brown. Serve hot. Yields 2 loaves of party rye. This may be frozen.
Cream butter, peanut butter, sugars, egg and vanilla. Stir dry ingredients together. Blend into cream mixture. Shape into 1-inch balls. Roll each ball in sugar. Place on ungreased cookie sheet and flatten with fork. Bake at 375° for 10 to 12 minutes.
Bring 1 cup water to a boil in a 2-quart saucepan and add carrots. Cover and cook over medium heat until carrots are tender-crisp, about 10 to 12 minutes. Drain and set aside. In same saucepan, melt butter. Stir in carrots and remaining ingredients. Cover and cook over medium heat, stirring occasionally, about 5 to 7 minutes. Yield: 4 (1/2 cup) servings.
Fry bacon in skillet; remove bacon and add chopped cabbage to drippings. Cook until wilted down (about 5 minutes). Add chopped tomatoes, onion, celery and green pepper. Stir into cabbage and add two to three tablespoons vinegar. Salt and pepper to taste. Cook about 5 minutes.
Mix well; add bread crumbs until stiff. Put in pan; pour remaining tomato sauce over top. Bake at 350° for approximately 30 to 45 minutes.
Combine flour, brown sugar and 1/2 cup chopped almonds. Cut in shortening until fine crumbs. Set aside 1/2 cup crumb mixture for topping. Press the rest in a 13 x 9 x 2-inch baking pan. Bake at 350° for 12 to 15 minutes or until brown. Beat cream cheese, sugar, eggs and almond extract until smooth. Spread over hot crust. Return to oven and bake 15 minutes. Spread preserves over cream cheese mixture. Mix reserved crumbs, coconut and sliced almonds. Sprinkle over preserves. Bake 15 minutes more. Cool in pan on rack. Chill 3 hours. Cut in bars. Store in refrigerator.
Mix the first 6 ingredients into a 10-inch pan. Heat and add peaches; bring to a boil. Mix egg and water mix to Bisquick. Stir into a soft dough. Drop by teaspoons on top of boiling fruit. Cover and cook for 10 minutes. Stir softly. Cover and cook 10 more minutes. Serve warm with or without whipped topping. Serves 8.
Combine all ingredients above and pour into a deep dish pie shell. Bake at 300 degrees for 1 hour or until set.
In large pot, place peeled and diced potatoes, minced onion, garlic and onion powder and chicken seasoning. Add enough water to just cover potatoes. Cook until potatoes are soft, then mash. While potatoes are cooking, cook and coarsely chop broccoli. Add broccoli, milk, Velveeta and butter to mashed potato mixture. Heat until cheese is melted and serve. If soup is too thick, add more milk. If soup is too thin, add instant potato flakes.
Cream margarine and sugar. Add eggs, one at a time. Add flour and cream alternately. Add vanilla. Bake at 350° for 1 hour and 15 minutes. Makes 2 loaves. Grease and flour pans.
Mix all ingredients together (except sugar). Prepare a shallow pan with a brown paper bag liner. Grease paper bag with Pam. Put mixture in pan and bake for 25 minutes at 300°. Cool. Spoon by the tablespoons and form balls. Roll balls in confectioners sugar. Place on wax paper.
Drain oysters. Melt butter and saute celery. Add onion, parsley, spinach, anise seed, Worcestershire sauce, salt, pepper and cayenne. Cook about 3 minutes. Add bread crumbs. Spray a shallow casserole dish. Arrange oysters in single layer only. Cover with Rockefeller mixture evenly. Bake in 400° oven approximately 20 minutes. Remove and sprinkle evenly with Parmesan. Return to oven and broil for a minute or two until brown.
Blend the first 3 ingredients together. Fold in the Cool Whip. Pour into baked pie crust. Top with the Dream Whip, prepared according to directions.
Prepare sauce. Melt butter in saucepan. Blend in flour. Stir in milk and seasonings. Bring to a boil, stirring. Boil 1 minute. Remove from heat and add 1 1/2 cups cheese. Alternate layers of macaroni and sauce in 1 1/2-quart baking dish. Top with remaining cheese. Bake 15 minutes at 375°.
Heat oil in large skillet. Brown ground beef and onion with crushed garlic. Drain excess fat. Stir in Sloppy Joe mix to ground beef; mix thoroughly. Mix in tomato sauce, stewed tomatoes and bay leaf; salt to taste. Let simmer for 1/2 hour. Boil macaroni; drain. Stir in macaroni with beef mixture and pour into a 9 x 13-inch pan. Layer top with cheese (cut into triangle shape). Bake at 350° for 1/2 hour or until cheese is melted.
Flatten slices with the heel of your hand. Spread medallions on one side with mustard. Saute in butter (mustard side first) for 5 minutes on each side. Remove to warm platter. Add beef broth and tarragon to pan and scrape up the drippings. Simmer until half the liquid is gone. Add half and half. Simmer until thick. Pour over meat and serve. Serves 4 to 6.
Sift dry ingredients together. Combine eggs and milk and add to dry ingredients, stirring until smooth. Fold in okra. Spoon into hot, deep fat and fry until crisp.
Mix pineapple and juice with the jello. Bring to a boil. Stir to dissolve the jello. Set aside to cool. Mix buttermilk and Cool Whip. Add cooled pineapple mixture and refrigerate. Serves 8.
Preheat oven to 350°. On stove top, mix ground beef, seasoning, onion and tomatoes. Cook thoroughly. In 9 x 13-inch baking dish, line bottom with Cheddar cheese. Pour in beef mixture and spread evenly. Sprinkle Mozzarella cheese over top. Bake at 350° until golden brown (about 45 minutes).
Combine first 6 ingredients. Spread on a flat plate. Spread chili sauce. Top with flaked crabmeat. Refrigerate. Let stand about 1/2 day. Cover with chopped parsley. One hour or so before serving, take out of refrigerator. Serve with crackers.
Melt together sugar, margarine and cocoa. Let cool. Add to cooled mixture: eggs one at a time, all-purpose flour, salt, pecans and vanilla. Bake 30 minutes at 350°. While hot cover cake with marshmallows.
Blend all ingredients together and form into a ball. Roll ball in chili powder. Cover with Saran Wrap and chill.
Cook hamburger, onion and pepper and drain. Place pork and beans in large mixing bowl and add brown sugar. Add cooked hamburger, onion and pepper. Squirt ketchup on top and stir to make soupy. Pour into baking pan and cook at 350° for 30 to 45 minutes, until bubbly.
Melt bits over very low heat. Remove from heat. Add sweetened condensed milk. Put mixture in well buttered 8 x 8-inch pan. Cool and cut into squares.
Toast pecans in shallow pan in oven at 250° for a few minutes. Check often. Melt chocolate in microwave bowl. Pour pecans in and stir to be well coated with chocolate. Drop clusters with teaspoon on wax paper (store well).
Mix Jell-O and pineapple together. Bring to a simmer. Set aside; let cool. Mix Cool Whip and cottage cheese with Jell-O. Chill.
Put all in bowl at one time. Blend slowly for one minute. Then beat at medium speed for 20 minutes. (Good time to clean up.) Do not put in preheated oven. Bake at 350° for 1 1/2 hours in greased and floured large tube pan. Ingredients can be cut in half, as this makes a large cake. Drizzle white icing over cake.
Cream butter; add sugar and mix well. Add eggs, one at a time, creaming after each. Add sour cream and flour (sift flour and soda together before adding to mixture). Add vanilla. Cream well and bake at 300° for 1 hour and 15 minutes or until done. Cool 10 minutes in pan. (May need to increase temperature a little last 15 minutes.)
Cook macaroni and drain. Mix all ingredients in a 2-quart casserole dish. Top with 1/2 cup grated cheese. Bake at 350° for 20 to 25 minutes.
Dissolve yeast and sugar in warm water in a medium bowl. Mix in baking mix and milk until dough forms. Gently smooth into a ball on surface dusted with baking mix. Knead 10 times. Roll 1/2 inch thick. Cut with 2 inch biscuit cutter. Place on ungreased cookie sheet. Let rise in warm place about 30 minutes or until soft and puffed. Heat oven to 425° and bake 6 to 8 minutes or until browned. Makes 9 to 11 buns.
Cook rice (omit salt and butter). In frypan, heat olive oil and garlic. Saute onions. Add rice and soy sauce; mix well. Pour egg over rice and cook egg. Serve hot. Serves 4.
Melt chocolate chips with 14 ounces almond bark in large saucepan over low heat, stirring until smooth. Remove from the heat. Stir in marshmallows, cereal and peanuts. Pour onto greased 12-inch pizza pan. Top with cherries; sprinkle with coconut. Melt remaining 2 ounces almond bark with oil over low heat, stirring until smooth. Drizzle over coconut. Chill until firm. Store at room temperature. Preparation time: 15 minutes plus chilling.
Mix Bisquick, sugar and cinnamon in a large bowl. Add remaining ingredients, beat vigorously for 30 seconds. Fill greased muffin pan 2/3 full. Bake at 400° for 12 to 15 minutes. Remove from pan and dip in 2 tablespoons melted butter, then 1 1/4 sugar with 1/4 teaspoon cinnamon. Yields 12 delicious muffins.
Brown hamburger in skillet and drain. Add all ingredients except the flour. Simmer 1 hour, stirring often. Add flour and simmer 1 more hour, stirring often.
Boil lamb, chopped onions, cumin, salt, pepper and water until meat is tender. Save broth for later. Fry cauliflower and set aside. Rinse rice in hot water & drain. Add melted butter to rice. Layer sliced tomatoes in a 6 qt. greased pan. Next, layer the meat, then cauliflower, then the rice. Pour the broth over the mixture & cover. Boil for 5 mins. Reduce the heat to simmer & cook for approx. 20 mins. or until rice is tender. After cooking is completed, let the mixture cool for 10 mins. Place a round dish to cover the top of the pan & turn over. Garnish with pine nuts, browned in butter.
Grease and flour a 9 x 13-inch pan. Sprinkle coconut and pecans in bottom of pan; cover with cake mixture. Combine confectioners sugar, margarine and cream cheese together. Spread over cake mixture. Bake at 350° for 35 to 45 minutes, or until done.
Thaw and drain the broccoli (do not cook). In a mixing bowl, combine soup, mayonnaise, cheese, onion, salt and pepper. Add broccoli; fold in beaten eggs. Place margarine and stuffing mix; sprinkle on casserole. Bake at 350° in oven for about 45 minutes. Serves 10 to 12.
Mix all ingredients except sour cream. Take flour tortilla shells and spread about 2 tablespoons of sour cream onto shell. Then spread 1/4 cup cream cheese mixture on top of sour cream. Roll up and cut about 1-inch lengths. Serve chilled with toothpicks and salsa.
In large saucepan place ingredients. Cover with 3 quarts of water and bring to a boil. Reduce heat to moderately low and simmer for 2 hours. Strain before using. Can be refrigerated for up to 3 days or frozen for up to 3 months. Some sort of noodles can be added when serving.
Microwave butter for 45 seconds. Add marshmallows; toss to coat with butter. Microwave 1 1/2 minutes or until smooth, when stirred. Immediately add cereal; toss until coated. Press into a greased 13 x 9-inch pan. Cool; cut into squares.
Combine sugar, cream, water, corn syrup and salt; cook to soft ball stage (236°) or 240° above boiling point of water. Remove from fire and allow to cool undisturbed until pan can be held with comfort. Add flavoring; stir until creamy. Add nuts and turn into buttered pan to harden. Cut into squares. May also be molded into various shapes. Yields 1 1/2 pounds.
Combine half of the cake mix, water, eggs, butter and brown sugar. Mix. Blend in remaining cake mix. Stir in orange slices. Spread in a greased and floured jelly roll pan. Bake 20 to 25 minutes in 350 degree oven. Cool. Cut into bars. Sprinkle with powdered sugar.
Preheat oven to 425°. Combine first 5 ingredients. Add remaining ingredients and mix just enough to moisten. Put into an oiled 8-inch baking pan. Bake about 20 minutes.
Mix baking mix and water to form a soft dough; knead in 1/2 cup French fried onions into dough. Roll out dough. Cut into pieces and place on cookie sheet. If desired, sprinkle the remaining French fried onions on top of pieces. Place cookie sheet over a square pan of water and place on grill to cook (approximately 45 minutes, depending on how hot fire is) or put in oven (still using the pan of water) and cook at 375° for 45 minutes.
Mix well and roll into balls. Bake at 425° for 8 minutes or until brown.
Boil eggs. Cool overnight in refrigerator. Peel eggs and cut in half. Scoop out yolk into medium bowl. Place white on nice tray. Cover with Saran Wrap. Place in refrigerator.
Pour enough boiling water over the meal and soda mixture to make a soft dough which can be handled with the hands.
Cook water, sugar and cranberries 10 minutes. Microwave at High or cook 1 hour on stove. Cool. Mix pineapple, walnuts, apples and pecans. Crush up the nuts. Mix boiling water with the jello. Add it to the mix and let it set.
Brush chicken with mustard and dredge in breadcrumbs. Place in a 13 x 9 x 2-inch baking dish.
In bowl, mix with spoon the pumpkin, evaporated milk, eggs, sugar, pumpkin pie spices and salt. Pour into 13 x 9 pan. Spread dry cake mix evenly over pumpkin mix. Sprinkle 1 cup chopped pecans over cake mix. Pour melted oleo over top and bake in 350° oven for 1 hour.
Cook frozen broccoli according to directions on box. Drain. Add egg, soup and mayonnaise. Top with cheese and bread crumbs. Bake at 350° for 40 to 45 minutes.
Peel and dice potatoes while still warm. Add butter, pimento, onion and seasoning. Mix well. Refrigerate at least 1 hour. Stir in sour cream. Bake at 350° for approximately 30 minutes. Serves 8.
Combine pickles, onions, green peppers and salt. Let stand 1 hour. Drain juice and place in large kettle. Add sugar, turmeric, cloves, vinegar and water. Boil 8 to 10 minutes or until pickles begin to turn clear. Pack in hot jars and seal. Makes 7 pints.
In a mixing bowl, thoroughly stir together flour, 2 tablespoons sugar, baking powder and salt. Combine egg, milk and cooking oil. Add all at once to flour mixture, stirring just until combined.
Preheat oven to 400°. Grease a shallow 2-quart baking dish. Place chicken and vegetables in baking dish. Stir together soup, chicken broth and pepper. Pour over chicken mixture. Combine flour, milk and margarine. Stir until smooth. Pour over mixture in baking dish. Bake 40 to 45 minutes or until lightly brown.
Mix pasta, crab meat, shrimp and scallions. Blend chili sauce, mayonnaise, lemon juice and Old Bay seasoning with mixer. Reserve about 1/2 cup to 1 cup dressing and refrigerate. Pour remaining dressing over salad and mix thoroughly. Allow salad to refrigerate overnight. Add remaining dressing and mix thoroughly before serving.
Mix ingredients and store in a jar with a tight lid. Use 1.5 teaspoons of mix for each cup of boiling water.
Mix buttermilk and soda; set aside. Beat egg whites until stiff; set aside. Cream sugar, oleo, Crisco and egg yolks; beat well. Add flour alternately with buttermilk, beating well. Add vanilla. Fold in beaten egg whites, pecans and coconut. Bake in 8 x 8-inch pans at 325° for 25 minutes.
Heat oven to 350°. Blend together cake mix, pie filling and eggs in a large mixer bowl. Beat at medium speed 2 minutes. Combine sugar and cinnamon. Spread half the batter in greased 13 x 9 x 2-inch pan; sprinkle with half the cinnamon-sugar. Repeat with remaining batter and cinnamon-sugar. Bake 30 to 35 minutes until toothpick inserted in center of cake comes out clean. Cool. Yield: 12 servings.
Cream sugar and shortening. Add eggs, dry ingredients, candy, oats and nuts. Roll into small balls and press on cookie sheet with floured fork. Bake in 400° oven.
Mix cream cheese, margarine, lemon juice, minced onion and mayonnaise with mixer. Stir in celery and shrimp. Serve as dip with crackers or as filling for small sandwiches.
In a heavy saucepan, cover raisins with water and cook until 1 cup of liquid remains. Drain, reserving liquid, and allow to cool.